19 minute read
Sushi rice prices explode
People who love sushi will have to pay more or go without as the UK is about to experience a significant increase in the price of sushi rice, say ingredients experts, Eurostar Commodities who warn that the since September 2020 freight costs alone have increased approximately 19%.
Raw material has increased by approximately 35%, they add, due to short supply and very high demand, and there may not be enough rice produced globally this harvest to satisfy 100% of demand this year (2021-2022) creating a potential shortage in the market. Price of paddy rice is increasing and will no longer be available on the open market from March 2022. By spring, the forecast is that there will be no paddy rice left in the entire global market. There will be 13% less rice available in total volume than the previous year, meanwhile global demand is soaring. This includes round grain and long grain and extends into the various cereal processing industries that are dependent on rice as a key ingredient.
Ingredients expert, Jason Bull, director, Eurostar Commodities said: “Right now the entire industry is clamouring to buy the rice that they need, and this is driving the price up further. This cycle is going to continue into spring 2022 increasing prices even further. The prediction is that this will affect the price of products for consumers especially consumption of sushi in restaurants and supermarkets. I have heard industry people describing it even though we are at the beginning of the new harvest ‘the prices are like we are at the end.’”
Much of the sushi rice consumed in the UK comes from paddy fields in Northern Italy where the rice harvest begins in the autumn. However, Europe does not grow enough rice to fulfil demand and so it is topped up with rice from the rest of the world, but this year they will also have a massive shortfall due to freight and logistical issues, report Eurostar. Major rice producing countries include Thailand, Pakistan, Myanmar, Vietnam, South America and Italy. The situation in Italy is that there are continued increases in the
Based on USDA data
price of paddy due to short supply and this is forecast to continue over the next few months. Compared with one year ago it is now more expensive to transport the product from the far east than it is to produce it. Energy, transport and packaging costs have all increased as well as surcharges being imposed on freight due to ‘UK congestion’ at ports. Lack of drivers is also affecting availability and increasing delays. Total cost of rice has increased dramatically year on year driven by freight rate spikes and limited import options from EBA (duty free) countries. However, pressure is on Italy’s supply to fulfil domestic demand, and price of global rice is so expensive that it is not a viable option to meet the shortfall.
Easyfairs announces new dates for Packaging Innovations & Empack
Easyfairs has announced that Packaging Innovations & Empack 2022, the biggest annual event driving innovation and investment in the UK packaging sector, will be postponed from its current February 2022 dates to new dates of 25 and 26 May 2022.
The decision to postpone the event has been made in consultation with the event’s many partners, exhibitors and the community as a whole and is a result of the impact of the recent and rapid spread of the Omicron variant of Coronavirus, say Easyfairs, which has led to new recommendations relating to home working and significant new travel restrictions for overseas participants in the event. This combination of circumstances makes it impossible to plan for a successful event in February, say the event organisers.
Packaging Innovations will connect packaging technologists, designers and buyers with more than 200 of the market’s leading suppliers of primary and secondary packaging materials and related technologies. Empack will bring together directors at packing and filling operations with more than 40 of the market’s key technology suppliers. Three conference stages will bring the latest thinking on the key issues in packaging development and processing; while a host of features and networking initiatives will ensure visitors find the partners and products that will define their next projects.
Easyfairs adds that it is confident that moving the dates of Packaging Innovations & Empack 2022 to May is the best way to ensure a successful event that will continue to connect and inspire the whole packaging community that it serves (it will be held at the same venue as originally planned, in Hall 1 at the NEC in Birmingham).
Greencore fulfi ls ambition to disclose seafood sourcing on Ocean Disclosure Project
Towards the end of last year, Greencore Group plc published details of its seafood sourcing in the Ocean Disclosure Project (ODP).
Based in the UK, Greencore supplies chilled, frozen, and ambient foods to all major supermarkets in the UK, as well as convenience and travel retail outlets, discounters, coff ee shops, foodservice, and other retailers, and has voluntarily disclosed information about the origins of its seafood ingredients through the ODP.
The company has published an ODP profi le containing a list of its wildcaught and farmed seafood sources alongside information on the country of origin, certifi cation and ratings, and environmental impact of production.
Greencore purchasing controller – seafood, Victoria Broekhuizen said: “We have worked really hard with our suppliers on fi sh sourcing and disclosing our progress is crucial; it helps drive accountability through transparency. We ae committed to continuous improvement, and this way our progress is visible to all.”
Tania Woodcock, project manager for the ODP, added: “By participating in the Ocean Disclosure Project, Greencore has acted on its commitment to environmental transparency and successfully fulfi lled its ambition to disclose the sources of its wild-caught and farmed seafood ingredients.”
Sustainable Fisheries Partnership started the ODP in 2015 to provide a valuable information resource for responsible investors, seafood consumers, and others interested in sustainable seafood. To date, 39 other companies including retailers, suppliers, and aquaculture feed manufacturers from around the world have participated. Other new participants this year have included seafood suppliers Thai Union Group, LP Foods, and Hilton Seafood UK.
Colpac launches single portion platt ers
Colpac has extended its platters range to incorporate two new, smaller individual sized options in a bid to meet demand from the meetings and events sectors for innovative, hygienic alternatives to the shared buff et experience.
Post-COVID, buff ets have largely become obsolete. However, the shared eating experience is still an integral element at meetings and events, they report and in response to this, Colpac has launched a small (324/304mm), and an extra small (230/210mm) platter box. These outer sleeves utilise the medium and large platter inserts, to create new single portion alternatives for the platter range.
Each can hold an array of buff et style foods ideal for one to two people, from sandwiches and wraps along with savoury and sweet baked products. They also answer to the evolution in this market for afternoon teas, wellpresented room service and outdoor events such as individual picnics.
The kraft material of the platters provide an artisan look and feel for the contents that is appealing to the consumer, and paperboard platters have seen a huge rise in popularity due to the ease of recycling. For the best end of life outcome any food waste should be removed before recycling and, the fi lm can be easily detached and recycled/composted separately.
Delivered wholesaler, Tiger Foodservice, has announced four new appointments to strengthen its senior management team.
Former commercial director, Steve Davison, takes over as managing director. With more than 20 years’ grocery experience across retail, wholesale and foodservice, one of Steve’s key responsibilities will be to work closely with all members of the team to ensure the delivery of a highly focused ‘customer fi rst’ approach.
Joining Steve are Bob Hughes, head of trading, who brings more than 35 years’ experience of working with leading foodservice operators to the role, and Greg Saunders, head of operations, whose depth of experience in warehouse and logistics for multiple blue-chip companies will ensure a new focus on picking, packing and delivery of customer orders.
Completing the new team is Gavin Jones, head of sales. With more than 10 years’ senior-level experience within foodservice and wholesale, Gavin will work closely with customers to deliver new ideas, off ers and ways of ordering to maximise effi ciency.
“We’re delighted to usher in 2022 with such a strong team, which is committed to positively developing the business to improve every area of our service to customers,” commented Steve Davison.
Kerry highlights top flavours for innovation in 2022
In its Global Taste Charts for 2022, taste and nutrition partner for the food, beverage and pharmaceutical markets, Kerry, has predicted the top new flavours for the coming year, as well as profiling mainstream and key tastes.
Taste trends will be underpinned by proactive health and sustainable nutrition priorities, but also a desire to explore traditional tastes in new formats, report the company, with tastes that offer novelty, over the top indulgence and targeted health benefits set to drive consumer preference in 2022.
Trends that were accelerated by the COVID-19 pandemic have developed and will become more sophisticated this year, they claim, with consumers seeking new tastes paired with familiar formats and flavours, and leading to interesting combinations such as beer blended with kombucha and sage or chocolate milkshakes with lavender. The insights are contained in Kerry’s Global Taste Charts for 2022 which uncover the flavours and ingredients that are set to inspire food and beverage innovators across North America, Europe, Latin America, Asia Pacific, Middle East and Africa over the coming year.
Kerry says that it has leveraged a blend of sources to create its charts and provide an in-depth analysis of taste trends. These range from scanning product launch activity, restaurant and café menu penetration, to the commissioning of research reports. In addition, Kerry’s proprietary internal insight engines, such as Trendspotter, peer into social media influencer content and we also gain from the valuable knowledge of our own internal expertise of chefs, baristas and mixologists. A desire for authentic flavours is being driven by an interest in longterm wellness and overall health following the COVID-19 pandemic, they observe, while cravings for more novel flavours such as numerous varieties of chocolate/cocoa, cheese, smoke and named chilli such as ghost pepper and jalepeano are being led by consumers seeking surprise and fun from their food and beverages. Restrictions around movement have also led to consumers travelling the world through their tastebuds, which is highlighted in Kerry’s new cuisine chart and underlined by cuisine-specific entries across savoury charts including Mexican, Thai and Korean.
Meanwhile, with an increasing focus on gut health, immune support and emotional wellbeing, consumers are looking for better for you food and beverages that make them feel like they are taking an active role in their future health – but also taste great. This is evident through the emergence of botanical, citrus and fermented flavours throughout the charts, Kerry report. Commenting on taste trends, Soumya Nair, global consumer research and insights director at Kerry, said: “The COVID-19 pandemic has affected consumers on a deeply emotional level, changing consumers priorities and perceptions about health and wellness. This has certainly impacted their overall food and beverage preferences, challenging innovators to create new tastes that will drive their new product development and renovation successes,” she said. “Emerging flavours and ingredients paint a picture of the proactive consumer, looking for functionally forward food and beverages that aid in their overall health and wellness goals. Additionally, in the current travel-deprived marketplace, travelling through the tastebuds has significantly grown - with Asian and Latin American flavours set to make a bold comeback in emerging foods and drinks. We see consumers seeking an element of surprise from traditional formats, as well as comfort - brands can appeal to this desire for novelty by pairing emerging and up-and-coming flavours with old classics.”
Sustainability is another important driver and consumers are now seeking ingredients that are responsibly sourced and back by provenance, recent research by Kerry having found that globally 49% of consumers are now considering sustainability when buying food and drink.
Pret steams ahead with bespoke Cimbali technology
La Cimbali has created customised La Cimbali S60 fully automatic coffee machines for Pret A Manager as the organic coffee and freshly made food hospitality chain continues to grow its Pret Coffee Subscription.
This custom built La Cimbali has been installed in Pret’s top performing shops with plans to roll out to regional shops including Oxford and Birmingham.
The S60 is a high-performance model, delivering up to 600 cups of espresso per day and is the fastest and most productive machine of its type currently available, claim its makers. Bespoke refinements that benefit the Pret barista team and the customer experience include additional user controls to optimise the workflow and enhanced steam wand function to texture milk at speed.
Guy Meakin, UK trading director at Pret A Manger explained: “As our Pret Coffee Subscription continues to grow, we’re proud to be investing in custom equipment for our baristas that is easy and fast to operate whilst continues to serve our delicious 100% organic coffee our customers love. Our customers expect great quality coffee so consistency is key for us across our estate which is why we look forward to rolling out the S60 to more shops.”
The Cimbali S60 uses fresh milk and fresh coffee beans to deliver barista standard coffees on demand. Touch screen controlled and featuring unique, patented technologies which regulate the brew cycle for exceptional performance, the S60 is super-fast, guaranteeing consistent coffee quality whilst avoiding queues at the till.
Daniel Clarke, commercial director UK & Ireland, La Cimbali said: “The Cimbali R&D team became immersed in the Pret business model in order to really understand the challenges of delivering quality coffee in a fastmoving environment. This collaborative approach has shaped many S60 design refinements that help achieve excellence across the hot drinks range, which is critical for Pret, the nation’s best loved food to go retailer.
“It’s great to see the S60 roll out across the business, and most importantly, help Pret serve up great coffee every day.”
Pret’s Coffee Subscription is a monthly subscription programme which gives subscribers five baristamade organic coffees, smoothies, frappes or teas a day for £20 a month.
Oliver Kay expands to support 2022 menu growth
Fresh food specialist, Oliver Kay Produce, is expanding its support for chefs and hospitality operators with a broader product range and an improved delivery network.
The business is gearing up to meet increased customer demand for fresh produce and premium ingredients, as operators plan for an eating out of home market expected to become increasingly competitive during 2022.
As well as a market-leading range of fresh fruit and vegetables, Oliver Kay customers will be able to order from an increased choice of chilled products, including a range of plantbased products, they report. There will also be a broader range of fresh meat and a selection of fish, as Oliver Kay draws on the expertise of its fellow national suppliers within Bidfresh, Direct Seafoods and catering butcher Campbell Brothers.
The business has also added a third warehouse in Wolverhampton, to complement its existing sites in Bradford and Hoddesdon. These sites sit alongside existing logistics depots in Salisbury and Chepstow, enabling customer orders to be consolidated at their local depot and delivered nationwide.
Paul Smith, head of sales at Oliver Kay Produce, said: “Our depots and drivers are now moving even closer to our customers, thanks to our expanding network. That’s important when you’re dealing with fresh, premium produce that needs to be on menus, specials boards and plates as quickly as possible.
“While we’re known for our core expertise in fresh produce, we’ve expanded the offer to take in a wider range of chilled products. As well as our existing fresh and chilled range, working with our colleagues at Direct Seafoods and Campbell Brothers enables us to offer the very best fresh fish and meat, expertly prepared to customer specifications.
“This enables chefs to plan menus, consolidate orders and ensure they receive everything they need in one, timely delivery.
“It’s increasingly clear that 2022 will be an even more challenging year for the sector. There will be consumers looking for value for money, but also those looking for premium, memorable menus to get the most from their eating out spend.
“Chefs will have to meet those expectations and more. With the added benefit of consolidated deliveries with a reduced carbon footprint, Oliver Kay has a strong commitment to sustainability, which includes supporting our customers to reduce the environmental impact of their food orders, without compromising on quality and value.”
Faerch launches fully circular packaging solution for the foodservice market
To accelerate the industry’s transition towards circularity, food packaging supplier, Faerch, has announced that it is launching Evolve by Faerch into the existing Plaza range as an off the shelf product offer, providing food distributors with a fully circular alternative to traditional clear PET packaging, claim the company.
David Lucas, sales director of foodservice, UK and Ireland at Faerch UK Ltd said: “Evolve by Faerch is designed to close the loop on food packaging and therefore plays a key role in the industry’s transition towards a true circular economy. The Evolve by Faerch Plaza bowls are made from recycled household postconsumer material which, after use, can be recycled into new mono-material food packaging without any loss of quality.”
The Plaza range provides a stylish and practical serving solution for salads and pastas. The bowls are designed to enhance on-shelf presentation and appeal and are available in a wide range of sizes, which can be stacked for space-efficient storage. The Evolve by Faerch Plaza bowls vary in colour, reflecting the recycled material they are made from. This effectively communicates the sustainable nature of the bowls to the end-consumer. This attracts attention and impacts buying decisions.
Today, most of the recycled PET on the market is derived from transparent bottles, point out the company. However, with more and more companies sourcing recycled PET, the demand for recycled bottle content has increased significantly. As the world’s first integrated recycler of PET food packaging, Faerch says that it is now offering tray to tray recycling on an industrial scale (the company’s recycling facility in the Netherlands being capable of taking in used postconsumer trays from collectors, sorters and recycling them back into food grade mono-material, again and again).
Appetite4Careers launches to tackle staffing crisis
Haymarket Hotel played host recently to the launch party for Appetite4Careers - a brand new service from the team behind Appetite4Recruitment, Appetite4Work and Hospitality Jobs UK.
Appetite4Careers is focussed on ensuring hospitality businesses attract, retain and develop their staff and will specialises in leadership, culture, coaching, mentoring and career pathways / succession planning for both individuals and businesses, say its creators.
Nicky Wallis, co-founder and managing director for Appetite4Careers said: “People are the most important asset to any hospitality business. Learning, developing and providing a clear route for progression is key to keeping staff engaged and retained and with staff shortages at an all-time high, we as an industry must change our approach. Appetite4Careers is here to support and guide businesses on how to attract the right people and how to create a culture and development framework to make them stay.”
Steve Kirby, operations director at ETM Group and guest speaker at Appetite4Careers’ launch party said: “Learning and development has proven a key component of both our recruitment and retention strategies as most employees crave greater control of their career and understanding of how they contribute to the broader business. One thing I am certain of is any investment in your people will always deliver a strong return.”
Suresh Banarse, HR director at Wahacca commented: “As leaders in hospitality, our number one focus has to be retaining our team. We all know the impact high turnover has on our business and this new generation are different. They need to be excited and inspired. We are the enablers, we need to be the ones who constantly create opportunities for our teams to learn.”
New year, new job opportunity with FareShare
FareShare, the UK’s biggest food redistribution charity, has launched FareFutures, a new initiative which gives jobseekers the chance to gain industry-recognised qualifi cations and valuable work experience at FareShare food warehouses across the UK.
The new initiative will see FareShare work regionally and nationally to deliver projects that support people into sustained and meaningful employment. FareFutures’ projects will be tailored to meet local priorities but share the same key principles; a focus on participants’ wellbeing, supporting FareShare’s mission and building stronger partnerships.
Each FareFutures scheme will create and deliver inclusive projects which are tailored to meet local priorities. Places are free of charge, with no previous knowledge or experience required. From learning how to drive a fork-lift, to completing food hygiene courses; participants can gain new skills in food, warehousing and logistics – all while helping local charities.
FareShare Employment Coach, Hannah Clarke, said: “In addition to gaining new qualifi cations, trainees will be making a real diff erence in their community. We provide one-to-one coaching, personal development and employment skills. Our programme will provide free personalised support for people to fi nd, secure and sustain meaningful employment following the scheme.”
In Liverpool, FareShare Merseyside piloted the FareFutures initiative their six-month New Horizons Programme – off ering tailored support to jobseekers. Gabby, a recent New Horizons trainee at FareShare Merseyside, said: “My confi dence has grown, and being able to talk to people has set me up for college. I love that I have got qualifi cations, as I have shown that I can actually learn stuff .”
In addition, FareFutures is also a recipient of the UK government’s Kickstart Grant Scheme and has so far facilitated 95 young people aged 16-24 to take up places across 15 of its regional warehouses. The scheme is currently open until the end of March, with FareShare looking for 40 further participants.
FareFutures’ participant Mathew Ford is on FareShare Merseyside’s New Horizons project.
Wiltshire Gammon
