Allergen Labelling Explained:
What are the 14 allergens and how do you comply with new labelling legislation?
In this blog, we explain all about allergen labelling including, what are the 14 allergens caterers and consumers need to know about, what the law means, and how to comply - without compromising business efficiency, in light of the recent headlines surrounding allergen labelling.
Forward-thinking food labelling
How the catering team at Royal Lancaster Infirmary is ready for Natasha’s Law with a little help from LabelLogic Live
How will the new allergen labelling legislation, Natasha's Law, affect catering in the health sector? Food and nutrition labelling is already particularly important for catering teams in the healthcare setting to safeguard the well-being of their patients. We spoke to our client at the Royal Lancaster Infirmary to find out how they have got ahead of the curve using our labelling software, LabelLogic Live.
Quality seals the deal for Jenkins Bakery
How an award-winning family bakery delivers on food ingredient labelling
Based in Wales, Jenkins is an award-winning family business delivering the freshest and best quality products. We chatted to General Manager, Richard Mynott, about how our label software, LabelLogic Live, is helping them comply with new labelling legalisation, Natasha’s Law - where businesses need to include a full list of ingredients on prepackaged food for direct sale.
Natasha's Law: What Should Go on a Food Label?
What new food labelling legislation means for your business
The government has announced that new food labelling legislation - Natasha’s Law - will come into full effect by the summer of 2021 to help better safeguard food allergy sufferers. If you are concerned what this means for your business then please read on as it needn't be the headache that it might sound.
How Elior delivers accurate, legislatively compliant allergen labelling across 200+ sites
At the start of this year, leading contract caterer Elior introduced our ground breaking food labelling software to more than 200 of its UK sites allowing the company to take a set of ingredients, turn them into a recipe, test, trial, cook, create the labelling, monitor sales then analyse every part of that process from start to finish. Elior’s Ian Smith talks us through the roll out and the impact it’s had on the business.
Waste Not Want Not
Offering caterers a cost-effective onsite solution for the eco disposal of food and packaging waste
Could it be time to sidestep commercial waste collection services and close the loop onsite?
Working from Home
How one Isle of Man-based coffee shop found zero waste meant taking matters into their own hands
When family team Sian Penton and Ed Alderson, bought Coffee Exchange in May 2018, they sought to develop the enterprise’s environmental offering in a bid to move the business towards zero waste. But with no infrastructure on the island for industrially composting waste, the couple decided to take matters into their own hands...
CQUIN: Final Deadline Arrives
Back in October 2015, NHS England launched CQUIN - three rounds of targets to reduce the volumes of high fat, sugar and salt (HFSS) items on offer in healthcare environments by April 2019. With the final deadline now upon us, we take a look at what food and drink providers can still do to meet the targets.
Finger on the Pulses
The Latest Food Trends in 7 Easy Bites
Spring is coming and what better time to spruce up your grab and go offering, refresh those menus and say hello to some of this year’s hottest food trends…
Colour Me Delicious
Why finding the right colours for a new grab and go packaging range is anything but black and white
We've launched a box-fresh new collection for 2019, the plastic-free Botanical Plus range. In this post we discuss the evolution of the range over a two year period and why finding the right colours for a new collection is never black and white. (As featured in the February issue of Sandwich and Food to Go News).