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Stir it up magazine SEPTEMBER 2017

CALLS TO MAXIMISE INNOVATIONS IN TECHNOLOGY SEPTEMBER 2017 39 FOOD & INDUSTRY NEWS Food & industry news >> New research has found that 42% of Brits now use technology when eating and drinking out of home. The survey by One Poll, in collaboration with Nestlé Professional, confirms convenience is king, with take-away apps proving the most popular form of technology, especially among millennials (41% say they use them). It also reveals that the trend for on-demand food and drink remains strong, with over half of all respondents (60%) having eaten breakfast, brunch, lunch or dinner on the go. In fact, 70% of those surveyed said they spend 10 minutes or less on breakfast and a staggering 95% spare less than 30 minutes to enjoy lunch. The research marks the launch of a new BuzzBites report, powered by Nestlé Professional for the hospitality sector: ‘HYPER-CONVENIENCE: Breaking boundaries to meet the needs of the 24/7 consumer’. Designed to provide inspiration on how businesses are using the latest innovations to gain a commercial advantage, the report explores the role of technology in shaping eating and drinking patterns. To download a copy of the report: ‘HYPER-CONVENIENCE: Breaking boundaries to meet the needs of the 24/7 consumer’, go to www.nestleprofessional.co.uk/ buzzbiteshospitality Students ‘knead’ baking skills The baking industry has been struggling to recruit a fresh stream >> The School of Artisan Food is launching the UK’s of talent. only Food and Drink Qualifications (FDQ)-accredited Advanced Diploma in Baking from this month. Growing interest in professional bakery has been supported in recent years by the popularity of programmes such as the Great British Bake Off but the baking industry has been struggling to recruit a fresh stream of talent. The School of Artisan Food on the Welbeck estate in Nottinghamshire has developed the diploma specifically for the food industry. Taking a hands-on approach to practical skills in bread baking, long fermentation, patisserie and viennoiserie the course is supported by the associated food science and an understanding of the functionality of ingredients. For more information visit www.schoolofartisanfood.org. VIVA Frozen Yogurt • A delicious dessert – a refreshing alternative to ice cream • Made with fresh yogurt and fully traceable milk from our own dairy herds • Can be customised with your choice of fruit, sauces and toppings • Available in six great fl avours For more information visit www.pritchitts.com PRI14467 - Stir It Up - Viva Frozen Yogurt - HP - July - v2.indd 1 10/07/2017 10:13


Stir it up magazine SEPTEMBER 2017
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