Month: January 2016

Candles are often seen as a representation of special occasions, from blowing out birthday candles to romantic meals and holiday celebrations, but what is it about candles that bring such atmosphere into a room? Although candles feel particularly luxurious during special occasions, they are fantastic for year-round pleasure, particularly during winter, bringing a hint of […]

Friday January 29, 2016

On Friday 22nd January at the annual Bunzl Catering & Hospitality Division conference, over 500 delegates from Bunzl Catering Supplies gathered for an informative and engaging day of business presentations, culminating in a show-stopping supplier experience.

Wednesday January 27, 2016

Huhtamaki’s ‘Taste’ range of food to-go packaging now includes trays.  Suitable for hot and cold foods and developed with over the counter service in mind, the new trays are ideal for the takeaway and bakery markets.

Tuesday January 26, 2016

Are you having problems fitting all your food information onto a small food packaging label? Do you need more space for duplicating your food information in a second language? Or are you looking for an innovative way to market your product or showcase a promotion? Look no further than the printing solution that can double […]

Thursday January 21, 2016

Single Source Limited, the leading supplier of single portion products to the foodservice sector, has entered into an exclusive deal to use Earthinks, highly innovative and ground-breaking sustainable printing inks, which are widely being hailed as THE most sustainable inks in the world. All our Single Source branded packaging will use the natural inks and […]

Friday January 15, 2016

It is imperative for any foodservice operator to be aware of the current back of house legislation and best practices that will affect the safety of your staff and customers. We have created a new Food Safety and Hygiene e-brochure showcasing our core range of products; providing you with a better understanding of the most […]

Thursday January 14, 2016

Implementing good hygiene practice in the workplace is essential for preventing the spread of harmful bacteria and limiting the chance of food poisoning. There are two main types of bacteria that can be recovered from hands, these are Resident and Transient.

Friday January 8, 2016

The term ‘dairy free’ is generally used to describe a diet that avoids cow’s milk and products that are made from it, including cheeses, yoghurts, cream, crème fraiche and buttermilk. Some people avoid cow’s milk and go dairy free because they are vegan, have other dietary preferences, or may have dietary intolerances and allergies. The […]

Tuesday January 5, 2016