Monday, 20 November 2017

Unique food innovation centre notches up support for 100 SME businesses

Bioenergy and Brewing Science Building
Scientists and business experts working together at the Food Innovation Centre at the University of Nottingham have now helped over 100 food and drink businesses to tackle some of their innovation challenges or create inventive new products.
Support for the SMEs has ranged from advice on how to develop new products, scale up, use new ingredients, improve nutritional profiles and make processes more efficient. It has helped firms to bring to life pioneering new products to take advantage of some of the latest consumer trends and demands.
The Food Innovation Centre, based at the University of Nottingham’s Sutton Bonington Campus as part of the Division of Food Sciences, is a unique, funded academic/commercial collaboration that provides free specialist innovation support to small and medium-sized food and drink companies in Nottinghamshire and Derbyshire.
Providing top academic expertise and state-of-the-art equipment, the project offers access to scientists, technicians, and facilities at the university – enabling food and drink manufacturers, ranging from brewers to bakers to chocolate makers, to seek free advice on how to overcome challenges and develop new ideas.
Head of the project, Richard Worrall, said: “We are pleased to have so far helped over 100 food and drink SMEs in Nottinghamshire and Derbyshire with innovative solutions to support their development – whether it’s been through our own project team of scientists, or by accessing academic knowledge, the University’s facilities or by linking businesses to students within student projects. We also link to other economic development initiatives in the area."
“The firms have ranged from small start-ups to well-established medium-sized businesses. The Food Innovation Centre is fast becoming the place for food and drink firms in Nottinghamshire and Derbyshire to go to, if they are seeking skilled expertise for their innovation challenges. We are giving SMEs access to the University’s superb facilities and knowledge, previously only available to larger businesses. We are now looking forward to hearing from additional eligible firms over the coming months so that we can also help them tackle the issues they have. It is the perfect way for Universities to engage with SME businesses as the figures show!”
A number of the firms who have received support have gone on to partner final year undergraduate and masters students at the University of Nottingham to develop the work further – providing both valuable ‘real-life’ experience for the students and giving the businesses the benefits of the latest knowledge, thinking and facilities.
These include:
  • Butchers JT Beedham & Sons, in Sherwood, Nottingham, who were supported in the development of a healthier sausage, made from premium ingredients, and with the correct flavour and texture. Butcher Johnny Pusztai said: “The business will be able to promote itself as a more healthy meat producer based upon the latest University research and student input.”
  • Dancing Duck Brewery, in Derby, who were supported with innovative ways of demonstrating the flavour differences within the company’s range of beers through the use of sensory profiling techniques. This concluded that new star diagrams (ranking descriptive analysis) would allow the beer range to be profiled and described in a more consumer-friendly format. Rachel Matthews, from Dancing Duck Holdings, said: “The business will be able to offer a new way of describing its beer product on the label to its consumers, based upon a formal Sensory Science process, to give it marketing advantage.”

The Food Innovation Centre is a three-year project funded by the European Union through the European Regional Development Fund (ERDF).
For more information, visit www.foodinnovationcentre.co.uk 

Follow on Twitter @UoNFoodInnovation


Press release issued by Nottingham based PR company Perfect 10 PR www.perfect10pr.co.uk

J Tomlinson donates £500 to local RSPCA shelter

RSPCA Abbey Street receives a generous donation from J Tomlinson
Integrated building services company, J Tomlinson, has recently donated £500 to a Derby-based animal shelter.
Each year, the company invites internal sponsorship proposals, giving employees a chance to secure sponsorship for causes that are close to their hearts. This year, one of the chosen causes was the RSPCA Abbey Street Rehoming Centre.
Situated within Derby city centre, the Abbey Street shelter is one of 17 regional animal centres that the RSPCA runs across England and Wales. Staff and volunteers work tirelessly to rescue, rehabilitate and rehome animals across the district that have been victims of neglect and/or abuse. Depending on each animal’s unique situation, the process can include veterinary checks, veterinary treatment, providing insurance, spaying/neutering, hand-rearing and rehabilitation – all of which incurs a considerable cost.
Most of the animals that are brought to the centre have been rescued from neglectful/cruel conditions by national RSPCA inspectors; however, many are simply abandoned on the centre’s doorstep.
The centre is independently funded and as such depends on the generosity of the public and local businesses to continue its invaluable work. From maintenance bills and veterinary costs to the provision of specialist food and employee training, the centre costs a staggering £9,000 per week to run, with every single donation making a huge difference.
J Tomlinson will be sponsoring the ‘ASH’ kennel, which is currently home to Husky cross, Willow (pictured) and Patterdale cross, Oscar – both of whom have recently found new homes.
Mark Davis, CEO of J Tomlinson, commented: “As a company that places our local communities at the heart of everything we do, we are pleased to support the RSPCA Abbey Street shelter, and hope the donated amount will help the centre continue to help animals in need.”
Kerry Draper, Fundraising Manager for the centre, commented: “We are so pleased that J Tomlinson have chosen to support our independently-funded centre here at Abbey Street. Without support we would not be able to continue to rescue, rehabilitate and rehome these incredible animals. This kennel sponsorship will help fund towards veterinary care and enrichment of its residents. We were delighted by J Tomlinson’s visit to our centre; their warmth and compassion shone through for our animals in need. Once again, thank you.”
J Tomlinson, which is based at Beeston, near Nottingham, provides a range of integrated building solutions including construction, refurbishment, repairs and maintenance, mechanical and electrical services (M&E), and facilities management. It works primarily across the East Midlands, West Midlands and Yorkshire.
For more information about J Tomlinson, visit www.jtomlinson.co.uk
To find out more about the RSPCA Abbey Street Rehoming Centre, or to make a donation, visit www.rspcaderby.org.uk
Press release issued by Nottingham based PR company Perfect 10 PR www.perfect10pr.co.uk

Boozy Bundts® range of desserts unveiled by frozen food distributor Central Foods



Menuserve Boozy Bundt® from Central Foods


Frozen food distributor Central Foods has launched a range of Boozy Bundts® to add a dash of excitement to dessert menus.
The three-strong Menuserve range has been created in response to increasing demand for retro, homemade-style puddings and sweets.
Perfect for coffee shops, restaurants, pubs, hotels and other hospitality outlets looking to serve up something special, the Boozy Bundts® are available in three flavours - rum, Limoncello or chocolate – and bring a touch of indulgence with a tipple of alcohol.
“Authentic Bundt® cakes can only be baked in Nordic Ware® cake tins, originally developed in the USA in the 1950s and based on speciality Scandinavian ethnic cookware products,” explained Gordon Lauder, MD of Central Foods.
“The Menuserve range of Boozy Bundts® has been launched to tap into the current demand from consumers for comforting, retro-style desserts and puddings, which seems to have risen in these unstable, political times, and thanks also in part to programmes like the Great British Bake Off, which have introduced a new generation to traditional desserts.”
The Vanilla Boozy Bundt® is a light moist sponge infused with authentic Jamaican rum, filled with rum buttercream and topped with a glacé cherry, and has a total rum content of 5%.
The Lemon Boozy Bundt® is a light moist sponge infused with lemon liqueur (Limoncello), filled with lemon liqueur buttercream and topped with a sweet lemon slice, and has a Limoncello content of 4.75%.
The Chocolate Boozy Bundt® is a light moist sponge infused with coffee liqueur (Kahlua®), filled with coffee liqueur buttercream and topped with a coffee bean decoration, and has a total Kahlua® content of 5%.
Suitable for vegetarians, the Boozy Bundts® are the latest desserts to be added to the Menuserve range at Central Foods, which also features roulades and pavlova.
The Boozy Bundts® are supplied frozen, in packs of 12, and have a defrosted shelf-life of two days.
Central Foods, which is based at Collingtree near Northampton, is this year celebrating 21 years of supplying to the foodservice sector.
The distributor supplies more than 400 different lines, ranging from desserts, cakes and bakes, to canapés, buffet items, breads and meats. It delivers to more than 220 independent wholesalers, as well as larger national and regional wholesalers, and foodservice caterers across the entire foodservice industry, including coffee shops, cafés, pubs, restaurants, bars, hotels, universities, schools, business and industry caterers, and sports facilities.
Visit www.centralfoods.co.uk for more information.
Press release issued by Nottingham based PR company Perfect 10 PR www.perfect10pr.co.uk

Thursday, 16 November 2017

J Tomlinson builds nine commercial units on regeneration site

Nine new commercial units at Littlecombe
being built by J Tomlinson 
Steel frames have gone up on a £1.6m commercial development project being built by J Tomlinson.
The Nottingham-based company has been appointed by St. Modwen to build the nine commercial units as part of St. Modwen’s £150m Littlecombe Business Park in Dursley, Gloucestershire.
The new units, developed speculatively in partnership with St. Modwen and Stroud District Council, will offer occupiers 18,350 sq ft of additional business space in accommodation sizes ranging from 1,300 sq ft to 8,600 sq ft and will sit alongside the eight businesses already established at the Business Park.
When completed, the entire Littlecombe development will provide 92 acres of mixed-use facilities featuring 450 new homes and apartments; employment space and local job opportunities within easy reach of the M5; a community hospital and around 40 acres of green open space where people can live, work and relax for generations to come.
Managing director (construction) at J Tomlinson, Martin Gallagher, said: “We are very pleased to be continuing our on-going relationship with St. Modwen, helping to develop key regeneration sites across the Midlands and further afield to create employment facilities and opportunities. As a company, J Tomlinson has wide experience of constructing industrial and commercial units, and these units in Gloucestershire are perfect examples of the first-class facilities that we develop for our clients.”
Pete Davies, Senior Development Manager for St. Modwen in the South West and Stroud District Council’s development partner at Littlecombe, said: “Demand for good quality commercial space in Gloucestershire remains buoyant. This next phase of smaller commercial buildings will further strengthen the site’s appeal for growing businesses looking to establish a presence in the Gloucestershire area whilst providing the potential for attracting up to 70 more jobs for the local area.”
Cllr Steve Lydon, leader of Stroud District Council said: “This is one of the largest brownfield regeneration projects in the county and is a great example of creating an attractive environment to live and work in. I’m looking forward to seeing the new units finished and bringing more jobs and investment to the district.”
The units will complete in spring 2018 and interested parties should contact agents, Ash & Co, regarding availability.
J Tomlinson provides a range of integrated building solutions including construction, refurbishment, repairs and maintenance, mechanical and electrical services (M&E), and facilities management.
For more information about J Tomlinson, visit www.jtomlinson.co.uk
Press release issued by Nottingham based PR company Perfect 10 PR www.perfect10pr.co.uk

Monday, 13 November 2017

Baker Butt Foods wins SOHO Coffee Co. listing for sourdough naans

SOHO Coffee Co. Pulled Pork & Red
Pickles Naan- made from Butt Foods sourdough naan
Specialist baker Butt Foods has gained a contract to supply its tasty innovative sourdough naans to independent coffee shop chain SOHO Coffee Co.
The ethical coffee shop company, which has 40 branches, has created a range of delicious applications for the four-inch Baked Earth sourdough naans, which have just been unveiled on the group’s new Autumn menu.
Handmade in SOHO’s own kitchens using the Baked Earth naans, the menu items include chicken fajita naan, chickpea masala and paneer naan, and pulled pork and red pickles naan.
Nottingham-based Butt Foods launched the sourdough naans earlier this year in response to trends for premium and new wave Indian food dining experiences. Following a study of the Indian restaurant sector, the firm highlighted that the sector is moving away from traditional curries into a world of new flavours, snacks and small plates, different presentation and extended meal occasions – and created a special sourdough naan which would be just right for this exciting new trend.
The Baked Earth artisan sourdough recipe naan benefits from a live cultured sourdough with a long fermentation process to improve flavour and texture – creating a naan bread that’s bubbly, soft and suitable for a range of meal applications throughout the day and ideal for both the Indian restaurant world and the foodservice sector in general, with its current demand for street food-style dishes.
The company, which has been baking naan breads for more than 25 years and also produces a range of other breads, commissioned celebrity chef and former BBC Food Personality of the Year Cyrus Todiwala OBE to develop a number of uses for the naans to illustrate the flexibility of the flat breads.
He created a range of innovative dishes for all times of the day – from breakfast and brunch through to tapas small plate dishes - for the sourdough naans.
David Williams, commercial director of family owned Butt Foods, said: “We are thrilled and proud that SOHO Coffee Co., with its tremendous reputation for serving innovative, on-trend delicious food and drink, has selected the Baked Earth sourdough naans for its new menu.
“The dishes that have been created for the menu are exactly the type of applications we had in mind when we developed the sourdough naan – items that would be simple and convenient for chefs to create, and incredibly appealing and tasty for customers of cafés, pubs, bars, restaurants and other foodservice outlets.”
Penny Manuel, Managing Director of SOHO said: “We love it when our suppliers develop innovative products like these – the great pairing of the sourdough texture and flavour with what we all know as traditional naan complements each other perfectly and allows us to develop an exciting range of fillings, offering our customers something deliciously different, whilst being a true reflection of SOHO’s artisan roots.”
The Baked Earth naans, which come in four-inch and six-inch sizes, are available through frozen food distributor Central Foods. Videos of the dishes created by Cyrus Todiwala are available in Chef’s Corner at www.buttfoods.co.uk.
Press release issued by Nottingham based PR company Perfect 10 PR www.perfect10pr.co.uk

Monday, 30 October 2017

Christmas events announced for Croots Farm Shop in Derbyshire


Santa and Croots elves 
Derbyshire-based farm shop Croots has unveiled a Christmas cracker of events leading up to the festive period.
Throughout November and December, Croots Farm Shop near Duffield is set to host a number of festive events, kicking off on Thursday 9th November with a Taste of Christmas Event. This will be the perfect chance to preview Croots new Christmas range with the opportunity to enjoy mulled wine and mince pies, and to sample the wares of local suppliers.
Singer Neil White will be providing entertainment by singing seasonal songs.
Running from 5.30pm to 8.00pm, the event is free to attend and visitors will be treated to 10% off their shopping.
Festivities continue throughout December with the Holly Jolly Breakfast or Tea with Santa – held on a range of dates. For just £13.50, children can spend time with elves, enjoy festive gingerbread making and a chance to meet Santa and receive a gift. Further details and dates are on the Croots website. Booking is essential and early booking is advised by calling 01332 843032.
Looking to once again bring festive cheer to the Derbyshire Children’s Holiday Centre, the farm shop will be stocking reindeer food in the run up to Christmas. All proceeds from the sale of the reindeer food will be donated to the charity, which has been supported by Croots Farm Shop for several years.
A Christmas hamper raffle will also be staged in aid of the charity, which was established in 1891 to provide Derbyshire children having troubles in their home lives with a holiday in Skegness, Lincolnshire. It currently provides 660 holiday places per season.
Croots, which is based at Farnah House Farm, Wirksworth Road, is open Monday to Saturday from 9am to 5pm (Shires Eatery until 4.30pm) and from 10am to 4pm on Sundays. Croots runs Fresh Fish Thursdays between 9am and 1pm on Thursdays.

For more information, visit www.croots.co.uk Find Croots on Twitter @crootsfarm_shop or on Facebook https://www.facebook.com/Croots-Farm-Shop
Press release issued by Nottingham based PR company Perfect 10 PR www.perfect10pr.co.uk

Wednesday, 25 October 2017

World’s largest gathering of Shire horses returns to Staffordshire for third year

Photo courtesy of Carol Stevens.
The organisers of the world’s largest gathering of Shire horses have announced that the show will once again be staged in Staffordshire.
The 2018 National Shire Horse Show will be held at Staffordshire Showground from 16th to 18th March – and is expected to attract more than 250 pedigree Shire horses.
Organised by the Shire Horse Society, which will be celebrating its 140th anniversary in 2018, the event is a great day out for fans of the magnificent gentle giants of the horse world.
Visitors can watch the iconic breed being put through its paces in-hand, ridden and in harness – with the chance to find out more about Shire horses and their role throughout history.
New for 2018 is the ridden quadrille – a choreographed ride to music which is often compared to an equestrian ballet.
“This will be the third year that we have held the National Shire Horse Show at Staffordshire Showground and we look forward to welcoming visitors and competitors to the event, which is regarded as the largest gathering of Shires anywhere in the world,” said Shire Horse Society secretary Victoria Clayton.
The show has been held at a limited number of venues in England over its long history, and is believed to be one of the oldest, almost continuous, horse shows in the world, having been held for the first time at the Royal Agricultural Hall in Islington, London, in 1880, when the charity was named the English Cart Horse Society.
“Next year is a special one for us as a charity because it marks our 140th anniversary, and we hope that hundreds of spectators will join us in Staffordshire to celebrate, along with our members who do such a great job of preserving this wonderful breed, which is still regarded as endangered and needs our continuing support.”
Trade stand opportunities are available for traders who would like to have stalls at the event, which attracts thousands of competitors and spectators over three days of competition. A range of sponsorship opportunities is also available.
The iconic Shire breed was in danger of dying out just a few decades ago, and even now fewer than 500 new foals are registered every year by the Shire Horse Society. The charity has been running a Save Our Shires campaign to raise awareness about these gentle giants and numbers have steadily increased, thanks to the dedication of a band of enthusiasts.
Tickets for the 2018 show have remained at 2017 prices and have just gone on sale via the Shire Horse Society’s website www.shire-horse.org.uk
Adult tickets are £10 in advance or £12 on the gate, while tickets for children aged five to 13 years are £8 in advance or £10 on the gate are £10. Children aged 14 years and over are charged at the adult price, while under fives enter free.
Gates open on Friday 16th March at 8.30am and at 7am on Saturday 17th and Sunday 18th March.
For more details and ticket information about the show, visit http://www.shire-horse.org.uk or follow @saveourshires on Twitter or at https://www.facebook.com/shirehorsesociety/
Press release issued by Nottingham based PR company Perfect 10 PR www.perfect10pr.co.uk

Monday, 16 October 2017

Winners of the East Midlands fbe Awards 2017 announced

Overall winner of the East Midlands fbe Awards 2017
The refurbishment of the Engineering Building at the University of Leicester has been crowned the overall winner at the East Midlands fbe Awards 2017.
Nominated by Pulse Associates, who provided project management for the scheme, the work involved replacing 2,500 pieces of glass to the roof and façade of the Grade II listed, architecturally significant building and the creation of an internal environment fit for modern-day teaching needs.
Sponsored by building company DW Hicks, the award was the top accolade presented at the East Midlands fbe Chairman’s Dinner & Awards night, held at the City Rooms in Leicester, with the judges saying: This was a truly deserving winner, based on the high status and complexity of the project, and the overall effort, costs and risks involved in securing the retention of a highly valued building for future generations.”
The scheme had earlier won the Regeneration Award sponsored by insurance expert Arthur J Gallagher. The judges said: This was a highly complex retention and renovation of a listed, iconic and well-loved building. The intensive consultation and collaboration was to deliver improved performance and increased flexibility. 
“Considering the building’s unique detailing and considerable works, the judges were impressive that the building remained in use throughout the works.
“Architecturally significant in its originality, aesthetics and structural engineering solution, the judges had to acknowledge the time and commitment to restoring the structure and retaining the celebrated design.”
The winner of the Residential Award, sponsored by building solutions firm J Tomlinson, was a Rural Housing Exception scheme at High Street, Brant Broughton in Lincolnshire, nominated by architects Halsall Lloyd Partnership.
Judges said of the housing scheme: This development managed to achieve a high level of sustainability whilst not losing aesthetic appeal. The retention of existing site features and characteristics is admirable and shows a good understanding of its sense of place. The judges also noted its collaboration with the local community.”
The winner of the Non-Residential Award, sponsored by consultant development engineer M-EC, was Birkett House School, Wigston, Leicestershire, nominated by civil and structural engineer BSP Consulting and contractor Willmott Dixon Construction.
The judges said: With its range of bespoke learning facilities that challenge previous norms, Birkett House offers well-designed and executed specialist facilities that were not currently met in the area.
“The integration of sustainable design into the teaching and learning process gives a strong and comfortable sense of place. Birkett House has been further recognised for its extensive level of collaboration and involvement outside of the construction team, the build being carbon neutral as well as its use of local labour.”
The Rising Star Award – presented to a young person under the age of 30 working within the construction sector in Derbyshire, Leicestershire, Lincolnshire or Nottinghamshire who has shown outstanding achievements in their field and which was sponsored by business and tax advisor Duncan & Toplis – was presented to Joe Gent, a trainee M&E quantity surveyor at Nottingham-based J Tomlinson.
The judges said of Joe: “The Rising Star category is always the hardest to judge and this year the competition seemed to be particularly stiff. It’s fantastic to see there are so many young people in the region achieving great things.
“Joe Gent secured the accolade because of the level of his accomplishments in such a short period of time. His achievements are commendable and it is clear that he is both a highly valued and well-liked member of the J Tomlinson team. In both his practical and academic work, Joe has shown hard work and dedication and has excelled in both areas. With his ambition and can-do attitude as well as the ability to build professional relationships and secure contracts at a relatively young age, Joe has been awarded the FBE Rising Star 2017 award. He has an incredibly bright future ahead of him.”
Around 130 professionals from the construction, property and development sector in the East Midlands attended the annual ceremony, which included a welcoming drinks reception sponsored by consulting engineer BSD.
Compèred by former England international rugby player and ex-Leicester Tiger player Peter Wheeler, the evening also raised £1,378 for the Wooden Spoon charity, an organisation dedicated to providing rugby coaching for disabled, or disadvantaged, children. The charity aims to positively transform the lives of young people across the UK and Ireland.
Eddie Mewies, regional chairman of the East Midlands fbe and MD of M-EC Consulting Development Engineers, said: “A huge congratulations to all the finalists and especially the winners of these awards, which highlight and reward the teams behind some of the best construction projects in the East Midlands and also shine a light on the young people who are showing outstanding achievements in their areas of work.
“The East Midlands fbe Awards give us the opportunity to recognise and highlight the great projects that are undertaken in this region, and I’d like to thank all the companies that nominated and took part this year.”
The fbe is a national organisation, with branches across the UK and is the longest established networking group for the property, development and construction industries. As well as running the annual awards scheme, the East Midlands branch also organises a number of social and other events. The East Midlands branch covers Leicestershire, Derbyshire, Nottinghamshire and Lincolnshire.
Photo caption left to right, Eddie Mewies, regional chairman of the East Midlands fbe, Nick Emmett from the University of Leicester, Ian Carey from Pulse Associates, Samuel Hicks, director at award sponsor DW Hicks, and Peter Wheeler, former England international rugby player and ex-Leicester Tiger player.

Press release issued by Nottingham based PR company Perfect 10 PR www.perfect10pr.co.uk

Monday, 9 October 2017

Tasty new premium breads launched by Central Foods

KaterBake Beetroot and Pumpkin wraps from Central Foods.
Frozen food distributor Central Foods has unveiled a mouth-watering and eye-catching range of new breads for foodservice operators.
Both the KaterBake flavoured wraps and the KaterBake Premium Fine Dining Roll Selection provide operators with something special, as the appetite for innovative and artisanal breads continues to rise.
Suitable for a wide range of different meal occasions throughout the day, the KaterBake Pumpkin Wrap and the KaterBake Beetroot Wrap each contains one of the recommended five-a-day fruit and vegetable intake. Both are suitable for vegetarians and vegans, are dairy free and high in fibre, and are guaranteed to liven up a sandwich or snack display and add excitement to dining menus.
The 12-inch diameter colourful wraps are ideal for tapping into a number of current eating trends such as street food, healthier options and the next generation of breads. Plus, they provide a stunning carrier for tasty fillings.
Meanwhile the KaterBake Premium Fine Dining Roll Selection is the perfect way to bring a traditional bread basket up to date. Featuring a mix of premium sourdough bread rolls in multigrain square, fennel and caraway seed, white torpedo, and beetroot flavours, each roll has an artisan appearance, with the range of different shapes and colours providing a visually appealing variety.
Available from Central Foods.
The new KaterBake selection is also perfect for a number of current trends such as the next generation luxury breads, the premiumisation of commodity products and the striking colours and savoury ‘earth’ flavours that consumers love today.
“The genuine sourdough rolls are made from the bakery’s original 20-year-old ‘mother dough’, which captures yeast naturally present in the air, not just added to the dough like some other bakeries,” said Central Foods MD Gordon Lauder. “The ‘mother dough’ is replenished with flour and water every day, meaning that each and every roll contains a part of the original 20-year-old dough mix. It is this original ‘mother dough’ that defines the deliciousness of bread and creates a taste and texture that just cannot be replicated any other way, ensuring our rolls are not only artisan but also premium.”
High in fibre, dairy free and suitable for vegetarians and vegans, each roll is approximately 45g in size.
“Our new KaterBake ranges are perfect for many of the latest eating trends and are both stunning in looks and taste,” added Gordon. “Frozen breads are ideal for caterers, as they really deliver on the flavour and presentation front when as fresh as possible, so it makes sense for caterers to have breads to hand in frozen format. It means they have a constant supply of ‘fresh’ stock to ensure they give their customers great-tasting and attractive food.
“Frozen food is also very useful as a back-up, in case demand outstrips supply. And of course, being able to defrost and serve just what is required, for items like bread, is key to reducing waste. This helps cut unnecessary costs and avoid unnecessary wastage – something that we should all be striving to do, whatever the type of the catering operation.”
The new bread ranges complement the wide selection of sweet and savoury bakery products offered by Central Foods, which include naans, tortillas, flatbreads, pitta breads, chapattis, sub rolls, crumpets, doughnuts, American pancakes, crepes, scones and other items.
Central Foods, which is based at Collingtree near Northampton, supplies more than 220 independent wholesalers, as well as larger national and regional wholesalers. It also supplies to foodservice caterers across the entire foodservice industry, including pubs, hotels, restaurants, staff canteens, schools, hospitals, coffee shops, football grounds and universities.
Offering a one-stop shop to the foodservice sector, Central Foods sources products from around the world and the UK, supplying more than 400 different lines, ranging from meat, bakery items and canapés through to buffet products, desserts and puddings.
The company has steadily grown since it was founded 21 years ago, and recently was named for the first time in a report by Grant Thornton as being in the top 100 companies in Northamptonshire. The company was also a finalist in the Family Business United Family Business of the Year Awards 2017 for the Midlands.

For more details about Central Foods, visit www.centralfoods.co.uk
Press release issued by Nottingham based PR company Perfect 10 PR www.perfect10pr.co.uk