Health to your door
Health food brand, PRESS has launched its first 100% plant-based food programme, Fab-In-Four, to help Brits lead healthier lives in a stress-free way. The tailored food programmes are curated by PRESS’ leading nutritionist, Lily Soutter, to ensure each day’s food intake is fully catered for. Each meal plan consists of between 1250 to 2250 calories and includes breakfast, lunch, dinner and two snacks, per day. To determine which programme best suits the customer they must first fill out an online form that scientifically calculates the four-week programme they should do, depending on their goals and lifestyle.

Producing plant-based goods since 2014, PRESS’ calorie-controlled meal plans are designed to take away the stress of planning, shopping and cooking healthy meals, providing the perfect solution to food consumption during the healthy weight loss journey. Each plan is 100% plant-based and includes a variety of delicious juices, smoothies, soups, snacks and supplements.

Lily Soutter, Nutritionist at PRESS, commented: “We have ensured that each plan is made up of the correct amount of protein, fats and carbohydrates that is needed for a nutritious and wholesome meal, all the way from breakfast to dinner. We are very much aware that people are leading busy lives, so sometimes eating healthily can’t always be a priority as it can be quite time consuming. We hope the food programmes free up people’s time and make eating better effortless.

“Our Fab-In-Four programmes have been designed to help you lose up to 4kg of body fat in four weeks, whilst retaining that important fat burning muscle mass! Devised to take the thinking out of healthy eating with filling, delicious and nourishing vegan meals which anyone can enjoy.”

Oven brings results to Cadiz
The innovative Vector H Series Multi-Cook Oven from Alto-Shaam, the global manufacturer of commercial ovens for food service and retail operations, is reducing cooking times and further increasing food quality at Pantalan G, a well-known restaurant in the Andalusian town of Cadiz, Spain.

Restaurant owner Juan Carlos particularly liked Vector’s ability to individually control the temperature, fan speed and cooking time in each of the four oven chambers. He was also impressed with the consistency of the food produced, thanks to the oven’s patented Structured Air Technology.

By replacing the three conventional electric ovens at the restaurant with a single Vector® H Series, it is possible to cook a variety of menu items simultaneously with no flavour transfer. Vector H has also reduced the energy consumed, and allowed more flexibility in the restaurant.

Stylish dining
The Ivy Collection, a select group of upmarket restaurants, brasseries and cafes, has opened The Ivy in the Park in Canada Square Park, London. The new restaurant, with a two-level bar, restaurant and external dining area, is aptly positioned within one of Canary Wharf’s most sustainable areas, overlooking a vibrant green space for events.

The brasserie was designed by esteemed architect William Conway of William Matthews Associates and, following a rigorous bid process, lead construction firm Wiehag Timber Construction was selected to construct the building.

Canary Wharf Group, who has overseen the largest urban regeneration project ever undertaken in Europe, wanted timber to be used for the external façade of this project, however, they needed a low maintenance solution. Naturally, Accoya wood was the ideal choice.

The Ivy in the Park is constructed from glulam and cross-laminated timber: internal members are made from spruce, whilst external beams and columns are glulam Accoya. The specification of Accoya wood further extended to the rainscreen trellis, which covers the external walls.

The result is a building that juxtaposes itself from the cold metal and glass of Canary Wharf and offers a warm, wooden home to one of the most respected restaurant institutions in London, offering accessible, all-day dining in a relaxed, local setting.

Success in the bag
Claiming it is ‘a revolutionary new product set to change the way the hospitality and retail sector serve coffee’ Paddy & Scott’s has launched Brew Bags.

Available in regular and decaf, Paddy & Scott’s Brew Bags are made from fully compostable bioweb and filled with a blend of the best-quality Arabica and Robusta coffee. They are the perfect and most cost-effective way to deliver fresh, quality coffee in a quick bag format. Just pop one of the Brew Bags in a cup (like you would a tea bag) top with just boiled water and leave to brew for three to four minutes, to achieve a fine cup of coffee.

Brew Bags are also perfect for hotels looking to give their in-room coffee offer a boost, or those caterers seeking a quick-brew coffee option to speed up service and cater to changing tastes for a better quality hot drink. They are also expected to be particularly popular with consumers looking 11to brew a quick but high quality cuppa in their home or office.

Scott Russell, CEO of Paddy & Scott’s, commented: “We noticed a clear need for a coffee product that performs in the same way as a tea bag and we have created Brew Bags to meet that need.”

Next generation gin
Handcrafted in the hills of Jundiaí, Brazil, new entrant to the gin market, McQueen and the Violet Fog, is made thousands of miles away from the traditional, UK-centric gin world. A true small-batch gin with a unique distillation technique, the product is limited to 500 litres per batch. McQueen and the Violet Fog is created using a traditional copper pot still, and two unique methods are combined into a single distillation process to achieve an unrivalled flavour profile. First, 15 premium botanicals are macerated in an ultra-smooth neutral sugarcane spirit to extract flavour compounds and essential oils. Next, six additional signature botanicals are infused into the gin via vapour infusion through a copper basket. The result: the ultimate gin: ultra-smooth, complex and well-rounded.

In addition to classic gin notes of juniper, citrus and flowers, McQueen and the Violet Fog features six signature botanicals found in no other gin in the world. From basil leaves handpicked in India to Portuguese rosemary, Mediterranean fennel seed, calamansi from the South Pacific, star anise native to Vietnam, and acai locally grown in Brazil, each helps bring a unique element to this extraordinary gin.

“With McQueen and the Violet Fog, we’re proud to unveil what we see as the next generation of gin,” says Brett Berish, CEO of Sovereign Brands, owner of McQueen and the Violet Fog. “McQueen and the Violet Fog reveals something new with every sip: heat, spice, juniper, herbal, citrus and floral notes, all the touchstones of gin, balanced perfectly.”

Test the concept
One of the UK’s leading food-to-go development businesses has taken occupancy of a brand-new facility, placing it at the forefront in the delivery of innovative products. Following an investment of over £750,000, The FSC Group has now opened its state-of-the-art innovation centre where its new product specialists and team of technologists will develop and present the very latest in food-on-the-move trends and ideas.

Located in the village of Flax Bourton, on the outskirts of Bristol, the new facility is housed within a converted chapel, giving the 20-strong team ample room to research and test the latest concepts in areas such as bakery and confectionery, hot and cold sandwiches, salads, drinks, snacks, smoothies and juices.

Headed by James Simpson, the family run business is now looking to expand its reach. James said: “Within the food-to-go sector one of the most important measurements of a company’s competence and success is how well it can innovate and come up with new product ideas. This new centre will be an important visual demonstration, not only of our commitment to, but also our competence in innovation.

“Currently NPD is one of the services we give to our existing clients but the innovation centre opens up further what we can do.”