foodservice resources spring edition 2011
contents contents
Introduction
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Experts
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Partner features 4 Did you know 8 New Partners
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News
12
Recipes
17
Calendar
18
Competitions 21
Introduction
Introduction Reducing the total cost of the supply chain, while improving quality, driving innovation, process improvement and sustainability. Welcome to spring and our freshly hatched eighth and always growing issue of Foodservice Resources.
Members. We have two invigorated, integrated and expanded teams led by two new and highly regarded General Managers:
The staff and management at Church Resources are dedicated and proud of the significant support and positive change in the greater NotFor-Profit community that we work to facilitate. In an increasingly regulated, complex, and globalised operating environment it is critical to ensure that we remain on the leading edge of change, to ensure that our Member organisations have all of the commercial tools and advantages to deliver the best possible outcomes to the community under their care.
Mark Hopcroft - GM Strategic Partnerships
To deliver this goal and ensure relevance well into the future, our CEO Luke Kenny has planned and implemented the first stage of a strategic realignment to deliver increasing levels of service, innovation and focus on our
Don Milligan - GM Member Services We are extremely excited with the scope of positive changes being implemented and in the period ahead you will be hearing a lot more about our new team, offers, partners and increased levels of service. With this in mind our goal is for Church Resources remains to become your first resource – it is that simple. Martin Kenrick National Supply Manager- Foodservice
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Experts
Nutrition in Aged Care Full cream milk or not full cream milk, that is the Question............ So what is the answer? The debate about whether to serve full cream milk in aged care is one of those issues much like the use of sugar free diets (which incidentally don’t exist). Let’s look at full cream milk a little more closely and get the big picture. Milk is an important component of a balanced food intake. It is considered one of the world’s most ‘complete’ foods and rich dietary source of calcium. The nutrients in diary foods can help prevent dental cavities, osteoporosis, high blood pressure, stroke and kidney stones. Milk contains over ten essential nutrients as shown in the table (left).
As you can see milk provides a wide range of nutrients and each one of these is important maintaining good health. Milk is white in colour due to the milk protein Casein which reflects light, giving milk its whiteness. In Australia we have a wide range of milks in which to choose from and some of these have added health benefits like the inclusion of vitamin D and milks designed for additional bone support. Nutrient Calcium
Carbohydrate (Lactose) Magnesium Phosphorus Potassium Protein
Riboflavin B2 Vitamin A (Retinol) Vitamin B12 Zinc
Benefit Strong Bones and teeth Muscle function Osteoporosis prevention Fuel for the body Assist groth and vitatlity Muscle function Energy transfer within body Strong bones and teeth Release of energy Blood pressure control Muscle and nerve function Growth and development Muscle strength Healing wounds Grow helathy eyes and skin Immune function Healthy eyesight and skin Brain and nerve function Production of red blood cells Immune function, growth and development
Composition of milk in Australia - per 100mL Type of milk Regular UHT/Long life Skim Reduced fat (modified) Low fat (modified)
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Energy (kJ) 271
Protein (g) 3.3
Fat (g) 3.8
Carbohydrate (g) 4.7
Calcium (mg) 114
272 144
3.5 3.6
3.7 0.1
4.6 5.0
117 123
204
3.9
1.4
5.3
137
187
4.6
0.2
6.5
160
Experts Let’s look at the fat content
In the table below you can see the amount of fat in milk. For an average glass of full cream milk 250ml has the following fat content: Fat total Saturated fat Polyunsaturated fat Monounsaturated fat
9.7g 6.438g 0.258g 2.57g
Saturated fat is the largest component of total fat; however, milk does contain a large amount of monounsaturated fat as well. Another important point about milk is that it contains a good source of protein; one glass will provide 8.5g of protein and is a good source of energy. Studies have shown that drinking 2 to 3 glasses of milk everyday is beneficial and that all types of milk can have a beneficial affect on heart health. One of the major issues in aged care is that often the elderly are generally not large eaters, the portion size tends to decrease and weight loss can be a serious problem. Full cream milk just provides that little bit of extra energy and protein intake, so therefore it should be the milk of choice for drinking and cooking. This is especially true for residents who have poor appetites, reduce food intake or have lost weight. For those residents who are overweight then reduced fat milk is a good product to use as it still provides a good but reduced source of protein and calcium.
What do we do if people cannot drink milk?
How can milk be used in aged care?
Firstly offering glasses of milk throughout the day is a good way of not only increasing calcium but offering a fluid. If plain milk is not popular then offer, flavoured milk or even milk shakes made with fruit. Desserts on the menu are really important in aged care as not only are desserts popular to eat but also can be made from milk and provide a high calcium source. Milk is an important food, containing essential nutrients and provides one of the main sources of calcium in our diets. In age care milk is an essential food, can be used in so many different ways throughout the menu and for added energy use full cream milk.
Food And Nutrition Journal To get your FREE copy of the Karen Abbey’s electronic “Food and Nutrition Journal” please go to the Nutrition and Catering web site to sign up for the FANJournal. http://www.nutcat.com.au
Karen Abbey Karen is a Foodservice aged care specialist dietician and has presented at conferences nationally and internationally on topics ranging from menu design, nutrition specification in foodservice, and nutrition for the elderly.
Firstly there are lactose reduced dairy products available which can often be used as a good dairy substitute as well as soy, nut and rice milks. In Australia soy milks are fortified with calcium making one glass of soy milk equivalent to one glass of cow’s milk in terms of calcium. What do you do if the resident does not enjoy drinking milk, but is fine with other dairy products? Then it is important to ensure that full cream versions of these are used, for example, full cream yogurt, custard and ice cream. More importantly cook with full cream milk to maximise its uptake with sweets and sauces.
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Partner feature
Simplot The Humble Spud - Bondi Beauties - new varieties, lower environmental footprint, larger & faster growth, less fungacides - better for you, better for the environment. The potato plant is a factory that catches sunlight and produces 50 tonnes or more of nutritious tubers (potatoes) per hectare. However, the productivity of traditional varieties relies on the application of fungicides, fertilisers, and irrigation water. The Simplot potato program began the search for low impact varieties ten years ago, and we are very excited about two new varieties — Bondi and Moonlight — which were bred by NZPFR (New Zealand Plant and Food Research). The benefits include greatly reduced nitrogen and potassium fertiliser inputs, resistance to fungi, and improved water efficiency. This adds up to a smaller environmental footprint and lower CO2 emissions for the production of the potatoes used in Edgell and Gardenland products.
heavy crops with no fungicide sprays and with a big cut in applied fertilisers. In 2009/10 an area of Bondi grown with no added fertilisers or chemicals achieved a medium yield of high quality tubers. Moonlight produces a heavy set of oval tubers which are used to make wedges with an even shape, great mouth-feel, and a real potato taste. Moonlight shares Bondi’s lower need for fertiliser and chemical sprays, with the added bonus of miserly water use—about 1.5 mega-litres less water is applied per hectare. Simplot continues to work with potato breeders around the world, aiming to bring the best varieties to our customers.
Bondi was named after its ability to thrive on sandy soil. It produces long, white-fleshed tubers which are ideal for making crispy French fries. Over the last 3 years of commercial testing it has produced
Free Subscription As a preferred partner of Church Resources, Food 4 Thought magazine would like to offer you a free subscription. Please email your contact name, business name and full business address to food4thought@simplot.com.au
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Partner feature
Bidvest The topic of date marking can be complex, Bidvest have prepared a short summary to help make read and using date marking in your facility Bidvest receives many queries in relation to the use of date marking on product. Particularly in relation to canned products that do not have any date markings. Bidvest has provided the following for your assistance; we hope it helps to resolve any queries you may have. The following is an extract from the Food Standards Code from Food Standards Australia New Zealand in relation to Date Marking of food (i.e. Baked On/ For, Best Before and Use by Dates). ÆÆ Bread has a shelf life of seven (7) days and a “baked on” or “backed for” date is quite acceptable under legislation; ÆÆ Product that has more than two (2) years shelf life does not require date marking (i.e. “Best Before” or “Use by...”); and ÆÆ Product that has exceeded its “use by” date cannot be sold or used once that date has been exceeded. Date marking is the responsibility of the manufacturer, who decides on which date method is the most appropriate. It is the manufacturer who determines the shelf life of a product. If a product sold without a date marking, in particular canned food, then the manufacturer has determined that the product has a shelf life of greater than two (2) years and the product can be safely consumed unless the packaging has been compromised (i.e. damaged).
Food must be date marked 1. Unless otherwise expressly prescribed in this Code, the label on the package of food must includes – a. Its use-by date, where the food should be consumed before a certain date because of health or safety reasons; b. The best-before date of the food is two years or more; or c. The food is i. An individual portion of ice cream or ice confection; or ii. In a small package, except where the food should be consumed before a certain date because of health or safety reasons. The label on the package of bread with a shelf life less than 7 days, may include instead of a bestbefore date – a. Its backed-on date; or b. Its backed-for date. Food must not be sold past its use-by date. If you have any questions about date marking of foods supplied by Bidvest Foodservice, please visit www.bidvest.com.au.
Standard 1.2.5 Date Marking of Packaged Food Baked-on date, in relation to bread, means the date on which the bread was baked. Best-before date, in relation to a package of food, means the date which signifies the end of the period during which the intact package of food, if stored in accordance with any stated storage conditions, will remain fully marketable an will retain any specific qualities for which express or implied claims have been made. Use-by date, in relation to a package of food, means the date which signifies the end of the estimated period if stored in accordance with any stated storage conditions, after which the intact package of food should not be consumed because of health and safety reasons.
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Partner feature
Bring back the Joy of Food : Boost the flavour Four out of five principle tastes are affected by age, how can we use this knowledge to entice the appetite of the elderly? The sense of taste in the elderly As we age our sense of taste can diminish, which can have a negative on appetite and food intake. Studies have found that there are considerable differences between young and elderly people in their sensory perception and pleasantness of food flavours¹ with more elderly people commenting on the weakness of the smell or taste of the foods². A number of medical conditions (e.g. Alzheimer’s and Parkinson’s disease) in addition to medication can alter taste and smell. While disorders in taste affect just 0.6% of the population when it comes to those over 65 years of age, this can increase up to 40% ³. What is taste and how is it affected? The sensation of taste is detected in taste buds, which are located not only on the tongue, but also in the soft palate of the mouth, parts of the throat and oesophagus (food pipe). Saliva plays a key role as it dissolves the flavour particles to allow the taste buds to sense the taste. As we age, our sensory taste cells remain intact but it is thought that the changes in our saliva actually affect taste perception. We have 5 principle tastes: bitter, salty, sour, and sweet and Unami (often described as savoury). Four of these are affected by ageing: bitter, salt, and sour and to a lesser extent, sweet. For elderly people who must take multiple medications, salt taste is the most affected³. To entice appetite, boost the flavour of foods With reductions in both taste and smell as we age, it is no wonder the joy of food can be lost. This can result in alterations in food intake and can increase the risk of malnutrition in the elderly. Savoury dishes can be enhanced in flavour by
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All people have five principle tastes; bitter, salty, sour, sweet and Unami (often described as savoury). Four of these are affected by ageing; bitter, salt, sour and, to a lesser extent, sweet. adding herbs, spices, MAGGI stocks and boosters. Soup powders can also be used to enhance flavour in savoury dishes. Nestle Professional has a versatile range of 23 delicious soups that can be added to a variety of dishes. When salt perception is reduced in the elderly we need to consider the priority of maintaining an adequate food intake; therefore it may be recommended that a little extra salt be added to foods to enhance appetite. Nestle Professional has a versatile range of delicious soups and boosters that are a great way to enhance flavour in savoury dishes. Visit the Nestle Professional website for delicious recipe ideas www.nestleprofesional.com. References
¹ de Graaf C, Paulan Polet P, A. van Staveren W. Sensory Perception and Pleasantness of Food Flavors in Elderly Subjects, J Gerontol (1994) 49 (3): P93-P99. ² Schiffman S . Food Recognition by the Elderly, Gerontol (1977) 32 (5): 586-592. ³ Healthy Ageing :The role of Nutrition and Lifestyle. The Report of a British Nutrition Task Force. The British Nutrition Foundation.2009
Partner feature
Beat the afternoon slump We may not experience it every day of the week, but sometimes our motivation and energy levels can dwindle significantly in the hours after lunch. Why? We may not experience it every day of the week, but sometimes our motivation and energy levels can dwindle significantly in the hours after lunch. Why? It has a lot to do with the natural rhythms of our body – we have a biological tendency to hit an energy lull in the afternoon. But it’s also related to our diet – when our blood sugar drops after we have digested a meal it can make us feel tired and lethargic. The good news is that there are plenty of simple things you can do to beat the afternoon slump. Here are just a few of our favourites: Eat well: Start your day off with a good breakfast and eat a nutritious lunch – it really helps with the energy levels in the afternoon. Aim for foods that give you sustained energy. Try to have a wholegrain cereal with at least three grams of fibre per serve in the mornings, and for lunch try wholegrain bread with hummus spread and plenty of salad. Get active: Even if you only have 10 minutes, moving your body will make you feel more energetic. If you work in an office, go for a quick walk around the building or have a stretch and take some deep breaths at your desk. And, if you can, head out into the sunshine during your lunch break – the sun’s rays can help fight fatigue later in the day.
dried fruit and nut mix with apple, apricot, walnuts and almonds, which will help with the energy levels throughout the entire afternoon. Fruit smoothies are also a great choice. Nap and sleep: For the best way to beat the afternoon slump, researchers actually recommend a 15 minute power nap when you start feeling tired. Unfortunately for most of us this is not an option - but making sure you get enough shuteye in the evening is also a good way to help keep your eyes open in the afternoon. Try to get yourself into a routine of going to bed at a certain time each night and waking up around the same time each day. If you would like credible and practical advice about health and nutrition, or if you’re just looking for healthy meal ideas for you and your family, contact us at the Sanitarium Nutrition Service on 1800 673 392. Alternatively, you can email us at nutrition@ sanitarium.com.au It’s free and we’d love to hear from you! For recipe ideas visit the Sanitarium website www.sanitarium.com.au
Make snacks count: Before you reach for a cup of coffee, soft drink or a cup of tea to give you a boost – think about the dip in energy that will come after the short burst. When it comes to energy, it’s much better to snack on fruit and yoghurt, or a Page 15: Roast Pumpkin Walnut and Snow Pea Salad
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Did you know
Diversey While most forms of E. coli are harmless, there are a few strains that can cause very serious food borne illness. The organism Escherichia coli is a type of bacteria that is common in the guts of humans and other warm blooded animals. While most forms of E. coli are harmless, there are a few strains that can cause very serious food borne illness. One of the types that can cause illness is a subclass that is called Enterohaemorrhagic E. coli or EHEC. EHEC were first identified as a public health risk in the early 1980s and one of the factors responsible for the illness caused by EHEC is the ability of these organisms to produce a toxin that is very similar to the toxin produced by Shigella (the causative agent of the illness dysentery). Note that other terms for this same group of bacteria include Shiga Toxin-producing E. Coli (STEC) or verocytotoxic E. coli (VTEC). These all generally refer to the same group of microorganisms. The illness Symptoms of the diseases caused by EHEC include abdominal cramps and diarrhoea that may in some cases be bloody diarrhoea (hemorrhagic colitis). Fever and vomiting may also occur. The incubation period can range from three to eight days. Most patients recover within 10 days. However in a small proportion of patients, particularly young children and the elderly, infection with EHEC can lead to a far more serious illness. The infection may lead to a life-threatening disease called hemolytic uremic syndrome (HUS). HUS is characterized by acute kidney failure. It is estimated that up to 10% of patients with EHEC infection may develop HUS. HUS has a fatality rate that ranged from 3% to 5%. Overall, HUS is the most common cause of acute renal failure in young children. It can cause neurological complications (such as seizure, stroke and coma) in 25% of HUS patients. In those that survive HUS about 50% of them can experience chronic long term renal problems. However in this outbreak it seems 70% of those affected are adult women. (REF: http://www.who.int/mediacentre/factsheets/ fs125/en/index.html).
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Not only is the illness caused by this type of organism very serious, the number of organisms needed to make an individual ill is very small. The US Food and Drug Administration has stated that ingesting as few as 10 bacteria to make an individual ill (Ref: FDA Bad Bug Book) so preventing contamination of food with this organism is critical to controlling the illness.
How does EHEC spread? EHEC live in the guts of ruminant animals, including cattle, goats, sheep, deer, and elk. The major source for human illnesses is food that has been contaminated with feces from cattle. Although, other kinds of animals including pigs and birds sometimes pick up EHEC from the environment and may spread it. Infections start when you swallow EHEC—in other words, when you get tiny (usually invisible) amounts of human or animal faeces in your mouth. Unfortunately, this happens more often than we would like to think about. (REF: http:// www.cdc.gov/nczved/divisions/dfbmd/diseases/ ecoli_o157h7/ ) A wide variety of foods have been linked to outbreaks of EHEC. These include undercooked ground beef, unpasteurized apple cider, and a variety of dairy products. Also implicated more and more commonly are raw fruits and vegetables such as lettuce, peppers, spinach, sprouts, and tomatoes. Although this is a food borne illness, it is possible to spread this illness person-to-person, particularly if good hand hygiene practices are not followed. An asymptomatic carrier state has been reported, where individuals show no signs of disease but are capable of infecting others. The duration of excretion of EHEC is about one week or less in adults, but can be longer in children. EHEC can also be found on surfaces and in water that is contaminated with faeces.
Did you know Preventing the illness The CDC and WHO both have five recommendations for preventing this illness that can be summarized with these 6 points: 1. First on both lists is to clean your hands. It is absolutely critical to wash or disinfect hands after going to the bathroom, after handling raw produce or meat, before handling any food, and before eating. Hand disinfection provides a better kill of bacteria than hand washing and is thus preferred over hand washing at any time. Hand washing remains mandatory for removing visible soil from hands. 2. Be sure to clean and disinfect any food contact surface before food is placed onto that surface. Prevent cross contamination by
3.
4. 5. 6.
separating raw and cooked food and by washing produce thoroughly and washing and disinfecting food contact surfaces and equipment used for food processing and preparation. Cook food thoroughly. Heating to 70ºC (160ºF) will inactivate EHEC. When cooking food it is important to use a food thermometer as color is not always a good indicator of cooking temperatures. Avoid unsafe water. Always make sure that the water you are using for cooking and cleaning is safe and potable. Store food at a safe temperature. Keep cold foods cold (below 5ºC) and hot foods hot (above 60ºC). It is critical to wash or disinfect hands before eating.
M&J Chickens The most frequently asked questions about the Australian Chicken Industry, M&J Chickens and the chickens they produce... Are Australian chickens kept in cages? Australian meat chickens are not kept in cages. They are raised in large sheds that are environmentally controlled and in which they are free to roam around. Are chickens fed hormones in Australia? Australian chickens are not fed hormones. Nor are they administered hormones in any other way. Their rapid growth occurs naturally due to selective breeding and optimal nutrition. Independent tests by the Department of Agriculture, Fisheries and Forestry, as part of the National Residue Survey, confirm that Australian chicken meat is free of added hormones. Does Australia import poultry meat? No, all poultry meat consumed in Australia is grown domestically. To protect the local birds from diseases, raw chicken meat and live birds cannot be imported. Some cooked chicken meat, mainly as an ingredient to processed food, e.g. canned soup or animal food, may be imported but only if the chicken meat is processed in accordance with strict protocols (prolonged exposure to high temperatures) to ensure that there is no unacceptable risk to Australian poultry or consumers.
meat. Consumption (and production) of chicken meat has steadily increased over the past 50 years to now reach about 33kg per annum and person, roughly equal to the consumption of red meat. Do you need to have a rooster for chickens to lay eggs? No, you do not need a rooster for a hen to produce eggs. A hen will lay (unfertilised) eggs irrespective of whether there is a rooster on the scene or not. All commercial eggs you buy in the supermarket (or any other retail outlet) have been produced this way i.e. they are all unfertilized eggs. A hen produces the same number of eggs if there is no rooster around than she would if there were a rooster around.However, the only way you can get an embryo growing in an egg (and chickens hatched from an egg) is to have the hen’s ovum fertilized by sperm from a rooster while it is in the hen’s shell gland. To produce fertile eggs from which you can hatch chicks, therefore, you need a rooster. For more infromation Visit www.mandjchickens.com.au or Call 1300 CHURCH (1300 248 724)
How many meat chickens are produced in Australia? An annual total of about 490 million chickens are produced and processed for chicken meat. This equates to more than 750 million kg of chicken
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Did you know
Fonterra - behind the scenes The team at Fonterra take the role of Dairy for Today’s Professionals seriously, and continually invest in the training of their team. Here is an insight into some of the training sessions held throughout the year for the Fonterra Sales Team. Product Training 101 All Fonterra Foodservice Sales Executives spend time in Fonterra’s purpose-built test kitchen learning about the Fonterra range of products; how they are made, how they compare against competitor products, their key attributes such as look, taste, feel and smell. Farm and Factory Tours There is no better way to really understand your products than by seeing where, and how they are made. Earlier this year Fonterra had an early morning visit to a dairy farm in Western Victoria, followed by a tour of the Fonterra butter factory in Cobden. Annual Fonterra Foodservice Conference The Fonterra Foodservice 2011 conference was held in the Yarra Valley, Victoria. It was a great opportunity for the sales and marketing team to get together and review the past years performance, discuss the plans for the year to.... continued over... come, embark on some product and self development, and also have a bit of fun. One of the highlights of the conference was a motivational and inspirational speech by Peter Baines. Peter provided a rare insight into the lessons learnt from challenges faced in his career as a NSW police officer and forensic investigator. Peter shared stories of his own experiences working in Thailand after the 2004 Boxing Day Tsunami and provided insights into leadership in extraordinary circumstances. For more information about Fonterra, please visit http://www.fonterrafoodservices.com/
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FOODSERVICES Dairy for Today’s Professionals
New Partners
Bidvest Fresh
The newest member of the Bidvest Family is also the newest member of the Church Resources Foodservice Program. Church Resources is proud to introduce the our newest foodservice program Supply Partner, “Bidvest Fresh”, also the newest member to the Bidvest family. Fresh Food for the Foodservice Industry The perfect solution to your fresh menu requirements, Bidvest Fresh deals directly with growers, ensuring they source the best quality produce at competitive prices. Their range includes: ÆÆ Fresh fruit, vegetables and herbs ÆÆ Smallgoods ÆÆ Meat, poultry and game ÆÆ Club Fresh trays ÆÆ Dairy and eggs
Online ordering Will allow our Members to take control of their transactional process in a secure web environment, with full product information at their disposal. The order site provides you with: ÆÆ Fast-track ordering templates ÆÆ Stock availability ÆÆ Current pricing n Planning and costing ÆÆ Transaction history n One ÆÆ Multi-warehouse login ÆÆ Secure payment facility n Promotions Church Resources Members in New South Wales can take advantage of Bivest Fresh right now by contact Church Resources on 1300 CHURCH (1300 248 724) or by visiting: www.findfreshfast.com.au.
Operating six days a week, the Bidvest Fresh trained fresh food specialists hand-select each item, and with scheduled delivery times, you can be guaranteed that produce will arrive crisp, fresh and on time, every time.
PZ Cussons Professional Church Resources is always looking for new ways to help you save. Our newest supply partner, PZ Cussons Profressional, you can now access some of Australia’s most well konwn and leading cleaning product brands. Brands included in the PZ Cussons Profressional stable include: ÆÆ
ÆÆ
ÆÆ
ÆÆ
Trix Professional Laundry Powder - Designed uniquely for Foodservice, Hospitality and Industrial applications Trix Professional produces reliable results, cost efficiently. Morning Fresh - Australia’s favourite Dishwashing Liquid, Morning Fresh with a unique grease cutting power gives you guaranteed performance time and time again. Radiant - The Radiant range is specially designed to cater for all your washing needs and includes powder, liquid and gel products for front and top loading washing machines. Imperial Leather - The Imperial Leather
ÆÆ
range of hand washes delivers a little luxury every day. Whether its for your customers or your staff, our range of hand washes have been specifically selected with the Professional in mind. Nilodor Concentrated Deodoriser - If there is one thing certain in our business, unpleasant odours come with the territory! You can count on the Nilodor range of deodorisers to neutralise odours, fast and effectively.
For more information call 1300 853 431 or visit www.pzcussonsprofessional.com.
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News
Pacific West
Pacific West broke new ground by being the first to offer MSC certified sustainable seafood products to the foodservice sector in Australia. Pacific West is playing a leading role in transforming the seafood market to a more sustainable basis by becoming the first seafood supplier to offer foodservice providers with the choice of putting Sustainable seafood as certified by Marine Stewardship Council (MSC) on their menus. The new range will be sold under the “Sustainable Harvest” brand; Pacific West is now sourcing the fish for its original tempura range of products from an MSC certified hake wild captured fishery in South Africa, and these products will now bear the MSC blue ecolabel. Marketing Manager of Pacific West, Cindy Eskarous says: “Pacific West are happy to show initiative in doing our part towards preserving our Marine life. We’ve always been deemed to be doing the right thing with our fisheries and in managing resources but we’ve also gone the next step by getting certification by MSC.”
Patrick Caleo from MSC says “Pacific West has been ahead of the game in this regard and must be commended for this. By offering MSC certified products - through its Sustainable Harvest brand - Pacific West is the first to provide foodservice companies in Australia with the opportunity to serve wild-caught seafood that is certified as sustainable,” Pacific West has proven itself sustainable against the world’s most rigorous science based standard for sustainable fishing practices. This standard evaluates the state of the fish stocks being sort, the environmental impacts of the fishery and whether there are effective overarching governance systems in place to manage it. ÆÆ 100% Sustainable Capensis Hake Fillets ÆÆ No off cuts or compromise ÆÆ Sea frozen from a wild capture fishery in South Africa Since 1995, Pacific West has become one of Australia’s foremost suppliers of premium frozen seafood and Asian pastry products. Church Resources is proud to be partnered with Pacific West, working to create a Sustainable Seafood option for your facility’s menus.
Prime Nutrition - Enprocal concessional prices Enprocal, the Australian designed and made formulated supplement, is now available to Church Resources members at concessional rates. Enprocal (En – energy, pro – protein, cal – calcium) is made by Prime Nutrition, Church Resources’ Preferred Partner which makes and markets nutritional products primarily for the aged and acute care sectors. Enprocal’s main nutritional function is to address conditions of sub-optimal nutrition. Its key characteristics are high protein/high energy and an ability to fortify foods with very high levels of nutrition from small doses.
protein has excellent “bioavailability” - which means it can convert readily to energy and muscle. It is also highly regarded for its digestibility or ability to be easily tolerated as a food source even in higher intakes.
New Generation product Enprocal is a New Generation product aiming to help create a new product able to specifically address frailty and malnutrition.
Enprocal is now available at exclusive concessional prices for Church Resources Members. For more information about Enprocal or Prime Nutrition, please visit www.primenutrition.com.au
Whey protein The major feature is its protein source, whey protein concentrate, well known in sports/athletics circles for its ability to enhance lean muscle mass. Whey
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The small serving size (35g standard serve), ultra low GI (just 9 - promotes slow digestion and only gradual rise in blood sugar) and high fibre, Enprocal stands out from the crown in this category. It’s also high in inulin, a naturally occurring vegetable based fibre with an association with improved gut health.
News
Lion Nathan and Nationals foods to change name In May this year Lion Nathan and National Foods announced their intention to change their company name, and their wholly-owned business units, to Lion. As a consequence of this change we have changed some of our entity names. Please note the following changes: ÆÆ Lion Nathan National Foods Pty Limited will become Lion Pty Ltd ÆÆ National Foods Pty Limited will become Lion – Dairy & Drinks Ltd ÆÆ National Foods Australia Pty Limited will become LD&D Australia Pty Limited ÆÆ National Food Finance Pty Limited will become Lion – Dairy & Drinks Finance Pty Limited ÆÆ National Foods Milk Pty Limited will become LD&D Milk Pty Limited ÆÆ National Foods Dairy Foods Pty Limited will become LD&D Foods Pty Limited There will be no changes to any of Lion’s other entity names. ABN numbers will also remain the same.
ously National Foods). Your day-to-day interaction with Lion will not change –business units will continue to operate as separate entities as they do now. Please continue to contact Lion through the same channels you always have. You are also still able to contact Church Resources for assistance with any questions you have or issues that may arise. At the beginning of October, Lion will transition to their new name on invoicing, statements, credit notes and other documents. Please wait until this time to change your records to reflect the new trading name - Lion will contact you with further advice at that point. In the meantime, you will also be able to learn more about Lion via their new corporate website www.lionco.com
You will be pleased to know that this is a change to name only, there is no change to the relationship between you, Church Resources and Lion (previ-
Prepared Foods - New Package size Church Resources Preferred Partner, Prepared Foods Australia, has introduced new packaging sizes and expanded their breakfast, vegetable and dessert options for their popular Health Cuisine range of pureed protein and vegetables. All pureed products will now be available in 1.8kg trays and 120g bowls in response to customer demand for more flexible product size options. The 1.8kg trays are suitable for medium to large scale facilities and can be heated in the tray in all conventional and steam ovens. The 120g bowls have been developed with smaller facilities in mind and are suitable for all conventional and steam ovens as well as microwaves. New pureed meal options include porridge, brussel sprouts, pumpkin and sweet potato (previously available separately), pumpkin with dairy-free margarine (nuttlex) and new pureed desserts cheese cake and carrot cake. All products are available in both 1.8kg trays and 120g bowls. With the addition of the products the Health Cuisine puree range now offers food service managers complete meal solutions from breakfast to dessert. PFA’s National Sales Manager Ken Hartley said “The new packaging formats will help health and aged care facilities to better manage inventory, improve waste control and reduce labour and handling costs. Moving from the 1kg bag to the larger
1.8kg ovenable tray means reduced handling in the kitchen. The tray can also go straight into the oven and once heated meals can be decanted direct from the trays onto the plate. “For smaller facilities getting food service right can be a balancing act with fluctuating patient numbers, so the 120g bowl option cuts down on wastage and labour associated with storing and preparing large amounts of food,” he said. Visit www.preparedfoods.com.au for more information about Prepared Foods and new package sizes.
13
News
Mrs Macs - What is Angus? Scotland produced the first breed of Angus way back before the 1820’s. The Angus breed was created by interbreeding closely related breeds native to the shires of Aberdeen, Kincardie and Angus. In Australia, the Angus breed wasn’t imported until the 1820’s where Tasmania was the breeds first home. The Australian “mainland” first became home to Angus Cattle in the 1840’s, and from which the breed is now found in all Australian States and Territories. The Angus Cattle are polled, which means they are naturally without horns. They can be born as either a red or black colour, although the black is far more dominant in this breed. The breed has become one of the most popular for beef farmers as they are incredibly fertile and the bulls have quite a high conception rate. Together with the fact that puberty is reached quickly, breeding of Angus Cattle is relatively successful. The other main reason for the success of Angus production is that the meat is revered as one of the best meats available on the market. The Angus breed reaches maturity quite quickly, which allows their muscles to develop with minimal wear. This creates a meat that is quite tender, holds together during cooking and produces more “marbling” than standard beef which results in better taste and texture. There is no surprise that when the fast food chains, particularly McDonald’s, launched an Angus product, there was instant success. It would seem that Angus Beef is commonly seen as a “premium” beef breed and has greater quality in terms of the flavour. The initial success of the McDonald’s Angus products has rocketed Angus Beef into one of the best known breeds, and sought after, in Australia.
From McDonald’s success, Australians have witnessed a mini “boom” in terms of the number of different food businesses offering an Angus variant. Other fast food outlets like Hungry Jacks also have incorporated Angus menu items due to its increasing popularity and many pie manufacturers also now offer some kind of Angus product in their range. Mrs Mac’s are proud to announce the launch of their new Angus Steak Pie. It is not a “me too” product though - no Certified Black Angus or Scottish-based marketing here! Mrs Mac’s use Verified Angus sourced from the beautifully temperate and lush South-West region of Western Australia, where award-winning wines and cheeses come from! The Mrs Mac’s NEW Angus Steak Pie: ÆÆ Verified Angus Beef sourced from the SouthWest “The Best from the South West”. ÆÆ Large diced steak pieces, slow cooked for a true home-baked gourmet flavour. ÆÆ Generous 280g pie ÆÆ Finished off with a sprinkle of cracked black pepper for great visual appeal Source: Angus Australia. 2011; Kenny’s Creek. 2011; McDonald’s. 2011; JL Nelson, HG Dolezal, FK Ray & JB Morgan. 2004
14
News
The Store for Holy Family Social Services
The Store is located in Emerton (NSW), one of the most disadvantaged of Australia’s urban communities; many residents battle with significant entrenched disadvantage and social vulnerability. To date, the project has addressed some of these factors of disadvantage through some impressive milestones: ÆÆ Over $250,000 of affordable food is provided annually to local families; ÆÆ Over 1,200 disadvantaged families are assisted each month; ÆÆ Eight (8) full and part-time employment positions have been created; ÆÆ 19 work experience/trainee positions have been created; and ÆÆ 52 people have undertaken accredited Retail Certificate II training. The development of a facility upgrade for The Store began in 2010 and the new building opens this week (Thursday 29 September 2011) with a tripling of floor space allowing it to significantly increase the range of products offered and training opportunities. Caith Angel (Supply Manager - Foodservice) and Martin Kenrick (Senior Supply Manager - Foodservice) from Church Resources have delivered a free consultancy, and in conjunction with representatives from our Foodservice Preferred Partners, worked with our Member to provide selected product, free display fridges and freezers, shelving, display cabi-
The Original Store Tearing down the old
The program is aimed at supporting youth (especially young mothers), the long term unemployed and indigenous Australians to enter the workforce.
All those involved in this project, Damian Jardine, Martin Kenrick, Caith Angel, including the team at Holy Family Social Services Mt Druitt, Michael Maxwell (Social Services Manager), Kerrie Mullaney (Enterprise Manager), and Steve Wilson (Market Manager) would like to thank all the Church Resources Preferred Supply Partners for their ongoing and increasing involvement, donations and support in this project.
Building the new
The Store serves the wider community with affordable food Monday to Saturday. More importantly The Store also serves as a TAFE Training Centre, offering retail students the practical component required to complete the Retail Certificate II course, and soon to be expanded to offer Food-handling and Barista Certificates. Upon the successful completion of the certificate, selected students are able to complete a period of employment at The Store concluding with a formal reference and assistance into the greater workforce via affiliated Job Service providers. In its first year of operation 52 people undertook accredited Retail Certificate II training.
nets and pastry warmers to ensure that this essential upgrade provides the best possible outcomes for this community.
Brand New: The Store
Starting with a meeting between the Church Resources Victorian Business Development Manager, Damian Jardine and the Jesuit Social Services head office in Melbourne, the Church Resources involvement with The Store at Emerton (near Mt Druitt) in New South Wales began as simply a way to purchase cheaper bread and dairy through the Church Resources Preferred Partners, Goodman Fielder and Lion (then, National Foods); the relationship has grown to something far greater.
15
The nutrition information provided on food labels is a requirement by Food Standards Australia New Zealand (FSANZ) for all packaged foods sold in Australia and New Zealand. The nutrition panel must list how much energy (kilojoules), protein, total fat, saturated fat, carbohydrate, sugar and sodium is in a serve of product and per 100g. The nutrition information panel is standardised for all products and is clearly available to provide an easy comparison between similar products and provide information to assist people make food choices that meet their specific dietary needs. It is important to understand that people’s nutrition requirements will vary depending on their age, gender and physical activity level. For more information about ANZ food labelling, see http://www.foodstandards.gov.au/consumerinformation/labellingoffood/
PROTEIN
Energy The average adult requirement is 8700kJ per day. The amount of energy you need depends on your age, gender and how active you are.
FAT The reference value for total fat is 70g per day.
Saturated Fat Saturated fat is linked to elevated cholesterol and should aim to be reduced in the diet. The reference value for saturated fat is 24g per day.
Nutrition Information per Serve
Serving Size: 351g Energy
1025kj
Protein
40.0g
Fat - total - Saturated
8.6g 3.7g
Carbohydrate - total - Sugars Sodium
15.6g 4.4g 839mg
The reference value for protein is 50g per day. Most Australians consume sufficient protein to meet their daily needs.
Carbohydrate The reference value for carbohydrate is 310g per day. An individual’s daily carbohydrate needs are linked to how active they are and their total energy requirements.
SUGARS SODIUM Excessive intake of sodium is linked to adverse health effects such as raised blood pressure. The reference value for sodium is 2300mg per day.
The reference value is 90g per day. Foods high in added sugars should be reduced in the diet.
Unilever Food Solutions is committed to helping you create healthy and balanced meals for your patrons through providing delicious ingredients and recipe ideas. More information about healthy eating visit: Daily Intake Guide: www.mydailyintake.net Dietitians Association of Australia (DAA): http://daa.asn.au/ Commonwealth Department of Health and Ageing: http://www.healthyactive.gov.au/internet/healthyactive/publishing.nsf/Content/healthyweight
Recipes Roast Pumpkin, Walnut and Snow Pea Salad with Balsamic Dressing Ingredients Olive oil cooking spray 800g baby Kent pumpkin, peeled, seeded & sliced into wedges 150g snow peas, trimmed and halved lengthways 1/4 cup walnuts 75g baby spinach leaves 1 tablespoon olive oil 2 tablespoons balsamic vinegar 1 teaspoon honey Method 1. Preheat oven to 180oC. Line a roasting tray with a sheet of baking paper. Place the pumpkin on the tray and spray with oil, bake for 40 minutes or until golden brown and cooked. Set aside to cool. 2. Place the snow peas in a heat proof bowl and cover with boiling water. Set aside for 30 seconds, drain immediately and refresh under cold running water. Heat a non stick frying pan over a moderate heat and toast the walnuts for 3 minutes. Set aside to cool. 3. Arrange the baby spinach, roast pumpkin, snow peas and walnuts on serving plates. Whisk together the olive oil, balsamic vinegar and honey. Season and drizzle over the salad. Serve immediately. PER SERVE: 880kJ (210cal); Protein 7g; Total Fat 11g; Saturated Fat 2g; Carbohydrate 18g; Total Sugars 13g; Sodium <10mg; Potassium 971mg; Calcium 85mg; Iron 2.1mg; Fibre 4g
For more recipes from Santiarium: visit sanitarium.com.au
Chicken Fricassée Ingredients 120g MAGGI Gluten Free Crème of Cauliflower Flavoured Soup Mix 1L water 20mL olive oil 200g onion, diced 2 garlic cloves, crushed 1.2kg chicken breast fillet, large dice A few fresh tarragon leaves, chopped 400g button mushrooms, quartered 150g frozen peas 40g MAGGI Gluten Free Mashed Potato Instant Mix 100mL light thickened cream Method 1. Prepare the MAGGI Crème of Cauliflower Flavoured Soup Mix with water as per instructions on the pack. Reserve. 2. 2 Heat olive oil, cook onion over low heat for 10 minutes without colour, stir occasionally. 3. 3 Add garlic and chicken; cook over a medium heat for 3 minutes to seal. 4. 4 Add reserved MAGGI Crème of Cauliflower Flavoured Soup and tarragon; bring to the boil, reduce heat to simmer. Add mushrooms; cook 10 minutes. For more recipes from 5. 5 Add peas and combined MAGGI Gluten Free Mashed Potato Nestle Professional visit www.nestleprofessional.com Instant Mix and light thickened cream. Mix well, return to boil; reduce heat; simmer 2 minutes..
17
Calendar
Event calendar To help plan activities and rosters for various upcoming cultural and religious special days, festival and events, Church Resources has compiled a list of special days to note between September 2011 and November 2011. SEPTEMBER 2 Fri 3 Sat
4 Sun
6 Tue 7 Wed
7 Wed 8 Thu 8 Thu
9 Fri
9 Fri 12 Mon
12 Mon
14 Wed 15 Thu 15 Thu 15 Thu 15 Thu 15 Thu 16 Fri 16 Fri 17 Sat
18
National Day Australian National Flag Day
Vietnam Australia
In 1901, Prime Minister Edmund Barton announced the results of a public competition to select a national flag for Australia. Multicultural Eid Held annually after Ramadan, Muslims and Festival Festival and Fair, non-Muslims from all backgrounds can enjoy Fairfield Sydney a variety of food and cultural programs. National Day Swaziland Battle For Australia Battle for Australia Day commemorates the Australia Day service and sacrifice of all those who served in defence of Australia in 1942 and 1943 when we faced the gravest threats to our nation. Independence Day Brazil National Day Andorra Independence Day Macedonia, The former Yugoslav Republic of National Day Korea, Democratic People's Republic of National Day Tajikistan Mid-Autumn (Moon) The Mid-Autumn Festival is a popular East Festival Festival – Asian celebration of abundance and togetherness, dating back over 3000 years. The traditional food of this festival is the mooncake. Coptic New Year – The Copts have been celebrating New Year Coptic Orthodox for over 1700 years and the Coptic Orthodox Church is one of the oldest Christian churches in the world. Turning Wave Festival, Gundagai Independence Day Independence Day Independence Day Independence Day Independence Day Proclamation of Independence Independence Day Australian Citizenship Day –
A celebration of Irish and Australian music and the related arts.
Festival Costa Rica El Salvador Guatemala Honduras Nicaragua Mexico
Papua New Guinea Citizenship ceremonies are held across Aus- Australia tralia to welcome people into the Australian community. See: www.citizenship.gov.au/
Calendar 17 Sat
Oktoberfest (to 3 Oct)
18 Sun 19 Mon
National Day Independence Day
21 Wed 21 Wed 21 Wed 22 Thu
National Day National Day Independence Day Proclamation of Independence National Day Children's Festival, Bankstown, Sydney – Independence Day Rosh Hashanah (Jewish New Year) –
23 Fri 24 Sat
24 Sat 29 Thu
30 Fri OCTOBER 1 Sat 1 Sat 1 Sat 1 Sat 1 Sat 3 Mon 3 Mon 3 Mon 4 Tue 6 Thu 8 Sat
9 Sun 10 Mon 12 Wed 12 Wed 13 Thu
Oktoberfest is a German festival celebrated by communities worldwide. It is celebrated with folk dancing, singing, food and drink.
Festival
Chile Saint Kitts and Nevis Armenia Belize Malta Mali
This festival is for children and their families to share experiences from different cultural backgrounds (date TBC). Rosh Hashanah, the Jewish New Year festival, commemorates the creation of the world. A synagogue ritual is the blowing of the Shofar, a ram's horn trumpet. Apples are dipped in honey as a symbol of the sweet New Year that lies ahead.
Saudi Arabia Festival
Guinea-Bissau Jewish
National Day
Botswana
National Day National Day Independence Day National Day Independence Day Day of German Unity National Day National Foundation Day National Day Vijay Dashami (Dasera) – Yom Kippur (Day of Atonement) –
China Cyprus Guinea Palau Tuvalu Germany
Independence Day Fiji Day Independence Day National Day Sukkot –
Iraq Korea, Republic of
This Hindu festival marks the triumph of good over evil. This holiest day of the Jewish year is observed with fasting and repentance. Many Jews will refrain from work and attend synagogue services.
Sukkot commemorates the 40 year period during which the Jewish people were wandering in the desert.
Lesotho Hindu Jewish
Uganda Fiji Equatorial Guinea Spain Jewish
19
Calendar 16 Sun
Queensland Multicultural Festival, Brisbane –
20 Thu
Inauguration (Gurgadi) of Guru Granth Sahib – CHOGM Arts and Culture Festival, Perth (to 30 Oct) –
23 Sun
24 Mon 26 Wed 27 Thu 28 Fri
Independence Day National Day National Day Queen's Birthday (WA) –
28 Fri 29 Sat 31 Mon
National Day Republic Day Halloween –
NOVEMBER 1 Tue
Melbourne Cup –
1 Tue 1 Tue
Anniversary of the Revolution National Day
1 Tue
All Saints' Day –
3 Thu 3 Thu
Independence Day National Day
3 Thu 4 Fri
National Day Prosperity Feast –
4 Fri 7 Mon
National Day Eid al Adha –
9 Wed
Independence Day
20
Queensland's largest one day multicultural Festival festival celebrating Queensland's cultural diversity through music, dance, food, art, craft and workshops. This day commemorates the eternal instalSikh lation of the Sikh holy book, Guru Granth Sahib. This festival, staged to coincide with the Festival Commonwealth Heads of Government Meeting (CHOGM), offers a range of arts and culture events and celebrates WA's cultural diversity. Zambia Austria Turkmenistan In 2011 WA will celebrate the Queen's Birth- Australia day on 28 October, to coincide with the visit by Her Majesty Queen Elizabeth II to open the Commonwealth Heads of Government Meeting in Perth. The other Australian States celebrate the Queen's Birthday in June. Czech Republic Turkey Halloween has its origins in ancient pagan, Festival Celtic harvest and Christian festivals. Children dress up as witches, devils, ghosts and skeletons and seek small treats from neighbours. The Melbourne Cup is Australia's premier horse racing event that 'stops the nation'. It is always held on the first Tuesday in November.
Festival
Algeria
This Christian day honours saints, known and unknown. Saints are men and women recognised for lives of holiness and devotion to God or who were martyred for their faith.
The Mandaeans are an ancient religious community from southern Iraq and Iran. The Feast of Sacrifice commemorates the ordeal of Abraham who was asked to sacrifice his only son to prove his faith to Allah (God).
Antigua and Barbuda Christian
Dominica Micronesia, Federated States of Panama Mandaean Tonga Islamic
Cambodia
10 Thu
11 Fri
11 Fri 12 Sat
16 Wed
18 Fri 18 Fri 19 Sat 22 Tue 24 Thu
25 Fri
25 Fri
Birth of Guru Nanak Guru Nanak Dev was the founder of the Sikh Dev Sahib – faith and way of life. Sikhism stresses the importance of doing good deeds rather than merely carrying out rituals. Remembrance This day marks the anniversary of the Day – armistice which ended the First World War (1914–18). We observe one minute's silence at 11am in memory of the millions who died or suffered in all wars and armed conflicts. National Day Birth of On this day people of Baha'i faith refrain Baha'u'llah – from work and celebrate the birth of their faith's founder. International Day ‘Tolerance does not mean indifference or a for Tolerance – grudging acceptance of others. It is a way of life based on mutual understanding and respect for others, and on the belief that global diversity is to be embraced, not feared.’ UN Secretary-General Ban Ki-moon Proclamation of Independence National Day National Day Independence Day Martyrdom (ShaGuru Tegh Bahadur, the 9th Guru, sacrificed hidi) of Guru Tegh his life to defend the religious freedom of Bahadur – another faith. White Ribbon This day is the International Day for the Day – Elimination of Violence Against Women. Everyone can show their commitment to ending violence against women by wearing a white ribbon. National Day
25 Fri 27 Sun
Independence Day First Sunday of Advent –
27 Sun
Al Hijra/Muharram (New Year) –
28 Mon 28 Mon 28 Mon 30 Wed
National Day National Day Proclamation of Independence Day St Andrew's Day –
30 Wed
Independence Day
Advent is observed with the lighting of advent candles, display of wreaths and special ceremonies. Advent also anticipates the coming again to earth of Jesus Christ. Muharram is the first month of the year on the Islamic Calendar and marks the New Year for Muslims.
Sikh
Australia
Angola Baha'i
United Nations
Latvia Oman Monaco Lebanon Sikh
Australia
Bosnia and Herzegovina Suriname Christian
Islamic
Albania Mauritania Timor-Leste St Andrew is the patron saint of Scotland. His feast day, 30 November, is the national day of Scotland.
Scotland
Barbados
21
Purchase 9 regular units (<7kg packs*) or 3 bulk units (7kg+ packs) from the Continental Professional range to receive a FREE Salter Kitchen Scale valued at $89.95 RRP. CONTINENTAL Professional Gluten Free Range
BIDVEST Yield per CODES VARIANT Pack size (kg) SHELF LIFE pack (litres/kg)
SERVING SIZE
SERVING PER PACK
127160
Beef Flavoured Booster
2.3
24 months
92
2.5g per 100ml
920
127161
Beef Flavoured Booster
8
24 months
320
2.5g per 100ml
3200
127158
Chicken Flavoured Booster
2.4
24 months
96
2.5g per 100ml
960
127159
Chicken Flavoured Booster
8
24 months
320
2.5g per 100ml
3200
127151
Instant Rich Brown Gravy
2
24 months
20
5g per 50ml
400
127150
Instant Rich Brown Gravy
7
24 months
70
5g per 50ml
1400
127152
Instant Mashed Potato Mix
7
18 months
42
17g per 100ml
420
CONTINENTAL Professional Soup Range
BIDVEST CODES VARIANT PACK size (kg) SHELF LIFE
Units/ Yield per SERVING PER PACK Case pack (litres) (based on 170mL)
125000
Beef & Vegetable
1.9
24 months
6
21.8
128
124997
Chicken & Corn
1.8
24 months
6
25.3
152
124996
Chicken Noodle
2.15
24 months
6
35.2
207
124989
Cream of Chicken
1.6
24 months
6
26.2
154
124988
Cream of Mushroom
1.7
24 months
6
25.3
128993
Cream of Pumpkin
1.7
24 months
6
17
149 102
124998
Pea & Ham
1.9
24 months
6
20.6
124
124994
French Onion
2.0
24 months
6
34.5
203
124992
Minestrone
1.9
24 months
6
18.6
109
124995
Potato & Leek
1.7
24 months
6
21
123
124991
Spring Veg
2.0
24 months
6
52
305
124999
Thick Vegetable
1.8
24 months
6
20.9
125
124990
Tomato
1.8
24 months
6
21.9
132
*Maximum of 6 units from Continental Professional Soup Range. **Offer valid whilst stocks last. **Offer available on purchases until 30th September 2011. For further information on the Unilever Food Solutions range of products contact your local sales representative or phone 1800 888 695 or visit our website at www.unileverfoodsolutions.com.au For Terms & Conditions please see our website.
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All you have to do is enter 3 product label codes across 3 different participating companies for your chance to WIN! Any combination of 3 companies is acceptable as long as there is 1 label code from each of the 3 companies entered. For a full product list go to www.foodservicerewards.com
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TERMS & CONDITIONS: Open to Foodservice Rewards members in Australia and NZ only. This Luxury Sweepstake runs from June to September 2011. There is one travel prize awarded for valid entries in June/July and one for valid entries in August/September. One entry per member only. A valid entry is entered into the Sweepstake when 1 product label code is entered at www.foodservicerewards.com for at least 3 separate companies in the related timeframe. Each Prize is valued at $7,200 RRP. For full Terms and Conditions go to www.foodservicerewards.com *And any other participating company that joins the Foodservice Rewards program SA Licence No: T11/839, NSW Permit :LTPS/11/04101, VIC Permit No:11/981, ACT Permit No: TP11/01664.1
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ENTER BOTH DRAWS! June/July & August/Sept
The Foodservice Resources eNewsletter is brought to you by Church Resources we are your first resource. For more information about Church Resources visit churchresources.com.au Telephone 1300 CHURCH (248 724) Email foodservices@churchresources.com.au