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Stir it up magazine October 2017

Food & industry news Over half of consumers admit confusion over snack serving sizes >> New independent research from gluten-free snacks manufacturer Wellaby’s reveals more than half of UK consumers are oblivious to what constitutes a single serving of crisps/snacks. Almost one third believe they are being misled into buying larger bags of crisps and snacks such as ‘grab bags’ without realising what the recommended serving sizes are for a single portion. More than a third of people (36%) said they don’t think labelling on serving sizes for crisps and snacks is clear enough, saying this needs to be more obvious and clearly state on the front of the pack if an item contains more than a single serving. Sue Warren, strategic development director at Wellaby’s, commented: “We believe that retailers and manufacturers do have a duty of care to provide the right information to consumers and to ensure labelling is transparent and not misleading. Having said that, when it comes to making the purchase, the industry can’t take responsibility for the decisions and choices people make. Balanced snacking should be about making healthy choices where possible and having a treat from time to time, but in moderation.” 26 OCTOBER 2017 FOOD & INDUSTRY NEWS 2018 STUDENT CHEF CHALLENGE DEADLINE APPROACHES >> Chef lecturers have less than two months to enter the prestigious Country Range Student Chef Challenge. The closing date for entries is November 28 and, this year, the teams of three students need to develop a three-course, three-cover menu around the theme ‘Around the World in Three Spices’. Following the paper judging, live regional heats will take place between January 22 and February 8, with the successful 10 teams making it through the Live Grand Final at Hotelympia - the UK’s largest foodservice and hospitality event - on March 7. In addition to taking home the much-coveted title, the three students within the victorious team will also win a bespoke set of three essential chefs knives by chef knife specialists Flint & Flame, and a trip to the 2018 Universal Food Festival, Westlands in September 2018 guided throughout the day by various Craft Guild of Chefs leading chef and ambassadors. This trip will include one night’s accommodation and dinner at Michelin starred restaurant Simpsons in Kenilworth. For the full Challenge criteria and to enter online visit www.countryrangestudentchef.co.uk. Anyone for ping pong? >> Combining ping pong tables within a bar and restaurant concept are proving a big hit with consumers. Following its success in London and Chicago, Social Entertainment Ventures are planning to open 20 new venues by 2020. The Country Range Student Chef Challenge is an opportunity to showcase what you can do. It differs from other competitions in that it’s kitchen-led whereas a lot of competitions are ‘cook and serve’ with a front of house element. The key to success is reading the schedule and understanding the brief, and coming up with a menu that matches the brief and suits the students’ capabilities. - Ian Jaundoo, executive chef, City of Liverpool College “It’s an amazing experience and you learn so much from it.” - Meg Greenacre, 2017 team member, City College Norwich


Stir it up magazine October 2017
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