KitKat Hot Chocolate delivers the familiar blend of smooth milk chocolate and crisp wafer notes that KitKat fans love – now in a creamy tasting, drinkable format. Each cup offers a moment of nostalgia and bliss, perfectly aligned with KitKat’s heritage of helping people take a break.

Built for Hospitality

At launch, the product comes in easy single serve sachets (40 per box), ideal for offices, cafés, hotels and wider hospitality settings. Preparation requires only hot water, with no equipment needed. Nestlé Professional has also confirmed that a format for hot drinks machines is in development for release later in 2026, giving high volume outlets the ability to serve KitKat Hot Chocolate at the touch of a button. The campaign line, “Your break just got hotter,” highlights how the drink elevates an everyday pause.

“We’re excited to introduce one of the world’s best loved chocolate brands to the hot drinks category,” said George Burrell, Senior Brand Manager at Nestlé Professional UK & Ireland.

“KitKat Hot Chocolate offers a new, warm way to take a break – perfect for an afternoon treat or a cosy drink. With growing demand for indulgent beverages, this launch gives our out of home partners something truly distinctive through the trusted KitKat name. We believe the creamy KitKat taste in a cup will delight consumers and encourage repeat visits.”

KitKat Hot Chocolate (sachet format) is now available to Nestlé Professional customers in the UK & Ireland as part of a global roll‑out across more than 60 countries through 2025–2026. After nearly 90 years of KitKat history, this launch represents the next evolution of the brand: bringing “Have a break” moments to consumers in a delicious hot drink.

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Event Information

Taking place on 22nd September 2026, the festival presents a unique opportunity to network with peers, exchange best practices and explore innovative solutions that enhance care catering and clinical services. Participants will leave equipped with actionable strategies to implement in their own workplaces, whether
in care homes, hospitals or community settings.

An Earlybird ticket rate of £55 is available for bookings made before 1 May, making this high-value professional development accessible to all. Beyond practical skills, the event emphasises the importance of quality, consistency and compassion in mealtime care, helping organisations raise service standards and improve outcomes for people with dysphagia.

Find out more

To learn more about the event and secure your place, visit the IDDSI website to find out more.

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Midweek remains the busiest period for orders, with Thursdays particularly popular, while seasonal trends show October and July as peak months for workplace meals. The report also reflects a growing appetite for global flavours, with Middle Eastern cuisine leading the charge (+22%), followed closely by Thai (+21%), Mediterranean (+19%), Mexican (+19%), and Vietnamese (+17%) options. This demonstrates how cultural diversity is reshaping office menus, offering employees both variety and excitement in their meals.

Beyond flavour trends, the report underscores a broader shift toward choice, convenience and wellbeing in workplace dining. Health-conscious, ethically minded and flexible eating preferences are influencing decisions more than ever, signalling that food at work is no longer just fuel—it’s a valued part of the employee experience.

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Designed to help chefs bring rich, indulgent truffle flavour to their menus with ease, this versatile seasoning captures the essence of premium truffles in a convenient, consistent and cost-effective format.

Elevate your culinary creations and enhance your menu’s perceived value with MAGGI® Truffle Flavour Seasoning. This innovative product delivers the luxurious, on-trend flavour of truffle, offering a rich, earthy profile without the prohibitive cost of fresh truffles.

A cost-effective way for chefs to introduce truffle flavour to menus

A cost-effective way for chefs to introduce truffle flavour to menus, boost quality perceptions and maximise menu profits, this seasoning is designed for ease of use. Suitable for both hot and cold dishes, it offers true versatility across operator menus. Whether enhancing freshly prepared fries, adding depth to creamy pasta, or finishing pizzas, it’s a chef’s go-to solution for gourmet flavour made simple.

“Truffle is one of the most luxurious and sought-after flavours in gastronomy,” said Luna Chu, Brand Manager for MAGGI® Professional. “With MAGGI® Professional Truffle Flavour Seasoning, we’re empowering chefs to deliver high-quality taste without the challenges of sourcing or storing fresh truffles. It’s all about unlocking creativity and helping kitchens elevate everyday dishes into unforgettable experiences.”

MAGGI® Professional Truffle Flavour Seasoning showcases the brand’s culinary expertise, delivering a deep, earthy aroma and a rich, umami-forward flavour profile. Ideal for use across a wide range of applications — from pasta dishes, sauces and risottos to fries, sandwich fillings and dips — the seasoning is formulated for consistent performance in busy professional kitchens.

Key Benefits:

• Versatile and easy to use: adds instant truffle richness to hot or cold dishes
• Consistent quality: ensures dependable flavour in every application
• Cost-efficient: more cost-effective than sourcing fresh truffles
• Menu-enhancing appeal: elevates dishes with a premium, gourmet touch

MAGGI® Professional’s new Truffle Flavour Seasoning is part of the brand’s ongoing commitment to helping chefs balance flavour innovation with operational efficiency. It joins an extensive range of professional-grade seasonings, bases, sauces and culinary aids trusted by chefs around the world.

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First created in 17th century Japan, the traditional soy sauce recipe remains unchanged, and today Kikkoman is the leading global producer of soy sauce. Quality is at the heart of the company which is why only four pure ingredients – soybeans, wheat, salt and water – go into each bottle of Kikkoman Soy Sauce. The unique, unhurried natural brewing process provides a full-bodied taste, meaning your diners can enjoy the very best flavour experience with zero artificial additives.

In addition to its classic Naturally Brewed Soy Sauce, Kikkoman also make a Less Salt Soy Sauce with 43% less salt, and a Gluten-Free Tamari Soy Sauce to suit wider dietary needs, but without compromising on flavour. The foodservice range also includes versatile Teriyaki Marinade and Teriyaki Glaze, ideal for stir fries and barbecue; a Lemon Ponzu, Sesame Sauce and Poke Sauce that are perfect for dips and dressings, plus many more specialist products, all available in 1L PET bottles.

Chefs can find more info and recipe inspiration on the Kikkoman Professionals website.

What sets Kikkoman Soy Sauce apart from other soy sauces:

• 100% pure, made with only 4 natural ingredients
• Naturally brewed resulting in a rich umami taste
• Versatile universal seasoning across all cuisines

Know your soy sauces

Not all soy sauces are the same.  Japanese and Chinese soy sauces are the most famous varieties. Also known as ‘shoyu’, Japanese soy sauce (like Kikkoman) consists only of four natural ingredients and is distinguished by its full-bodied and aromatic flavour. Chinese soy sauce is either dark or light in colour and often contains artificial ingredients and colourings and generally has a higher salt content. As Kikkoman is neither light or dark, it can be used widely across all kinds of dishes.

The rule of thumb for a good soy sauce is the shorter the list of ingredients, the better. And “naturally brewed” on the label means more umami, coveted by chefs for bringing out the flavours of other food.

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FSC-Certified

The FSC-certified cardboard cases for Bisto’s Original, Poultry, Reduced Salt and Vegetarian Gravy Granules have each been reduced in height by 20mm. The plastic shrink wrap has also been removed from the outer packaging – a move that cuts plastic use and prevents the output of more than 15 tonnes of CO2 emissions each year. The Bisto foodservice range, which previously had a 92% recyclability rate, is now 100% recyclable.

A New Look and Feel

Bisto’s new, ‘leaner’ look will help caterers and chefs reduce waste and make more sustainable choices, while delivering more storage space for busy kitchens. While the amount of cardboard used has been reduced, the packs still contain the same amount of product.

The innovative redesign is the latest example of Premier Foods’ continued commitment to close the gap to 100% packaging recyclability under its Enriching Life Plan, articulated through three strategic pillars: ‘Product, Planet and People’.

A Healthier Future for People and Planet

Commenting on the packaging improvements, Sadia Allam, foodservice customer controller at Premier Foods, said: “As one of the UK’s leading food producers and home to some of the nation’s most loved and iconic brands, we have both an opportunity and a responsibility to forge a healthier future for our planet and everyone on it. Therefore, we’re proud to continue to deliver the trusted Bisto quality our customers rely on, but now in packaging that’s kinder to the environment. Crucially, it helps our foodservice customers make more sustainable choices without compromising on the great taste they expect.”

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The Innovation Challenge

The Innovation Challenge, showcasing the most innovative products launched in the previous 12 months, features companies that have been shortlisted by voting visitors to the show.  On day two, those companies make a live pitch to judges, who this year included:

• Karen Bosher of the Livelyhood Pub Company
• Alex Large from Brother Marcus
• Jane Treasure, former director of food at Pizza Express
• Lucy Barker of the Stonegate Group
• Peter Woods from Hawksmoor
• Penelope Bruce from Greene King,
• Chris Stagg of the Peach Pub Co.  

Of Frenzy Fries, the judges said they loved the name, and “Innovating with food as an experience – will be a big hit!”

Ash Liles, Trade Marketing Manager, Lamb Weston, said;

“This is a triumph for the team involved in the launch of Frenzy Fries as they were designed to offer a memorable food experience, have standout in the market and help operators create a point of difference.  Winning a Gold award, and hearing the judges’ comments means we have achieved our goal.”

Grab your Free Sample!

Find out more information on how you can get your free sample of the Frenzy Fries from the Lamb Weston website.

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Worryingly, 62% of junior staff believe burnout is just part of the job, while 75% of all respondents have experienced mental health issues, 61% in the past year. Despite growing openness – 78% feel comfortable discussing mental health – two-thirds still fear career consequences. This stark snapshot shows a sector in need of meaningful change.

Find out more

Find out more about the survey and access the full report.

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Managing Director David Jones credited the success to Pan’Artisan’s “Everyday Standards” culture, which includes cross-department weekly audits and proactive improvements in hygiene, production and technical processes. The business also invests in staff training and leadership development, reinforcing a culture of continuous improvement.

The BRCGS (formerly BRC) is an internationally recognised certification held by over 17,000 sites in 130+ countries. This achievement not only reduces product risk but offers enhanced reassurance to customers.

With this strong foundation, Pan’Artisan now plans further expansion in its pizza base production and cold storage capacity to meet growing demand in the retail and foodservice sectors.

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Managing Director Scott Dixon explains that the move aligns with the company’s vision of bringing beloved consumer brands to professional kitchens, making menu innovation simpler and more enticing. Licensed through Diageo, these sauces can elevate dishes, from desserts and drinks to savoury creations, benefiting from the marketing familiarity that encourages trial and lifts customer engagement.

This listing marks a significant milestone in The Flava People’s plan to deepen its foodservice presence and signals more brand-inspired product rollouts in the months ahead.

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