Up-to-date products and announcements from the food and beverage sector

Bag it up
Vegware’s new glassine bags are perfect for hot food or fresh produce. They provide the ideal eco alternative to plastic produce bags, and can be used to bag up fresh tomatoes and dried pulses. The bags are perfect for hot cabinet display, offering great value to any green minded caterer. They are also ideal for serving pasties, paninis, sausage rolls or warm pastries.

The bags come in a classic crisp white design in two sizes: 4” and 6”. The gusset offers room for more fresh produce and fuller pastries.

These sustainable bags are made from glassine, a smooth paper with grease resistance, and they are commercially compostable with food waste, where accepted.

Can-do approach
Responding to the growing popularity of cans in the Icelandic market, brewery Ölgerðin enlisted the support of the world’s leading can manufacturer, Ball Corporation, to help it design and produce cans for the iconic AVA fruit water brand.

A brand rooted in sustainability, Ölgerðin’s entire production factory is powered by sustainable energy sources with the water itself not needing any treatment before consumption. On the lookout for new ways to increase these sustainability credentials, the oldest producer of beer and soft drinks in Iceland decided to update its packaging material to a new format that has less impact on the environment. With consumers in Iceland increasingly demanding smaller portions and more eco-friendly options when purchasing beverages, and since aluminium cans are the most sustainable form of packaging due to their high recycling rate, Ölgerðin called on Ball to bring its packaging, and its design, into the modern day.

Utilising Ball’s 33-centiliter standard format, the new can design features Ball’s popular HD printing technique to truly encompass the ethos of the AVA brand; whilst also highlighting the vibrancy of the fruit colours. Simply a combination of only two ingredients, fruit and water, the use of Ball’s HD design allows the ingredients of the beverage to be emphasised, providing vibrancy to the colours of the fruits featured in the design to make the product stand out amongst less healthy options.

Christian Nilsson, Sales Manager Nordics, from Ball, noted: “We really appreciate working together with beverage companies like Ölgerðin who want to embrace their sustainability credentials and truly make a difference to the environment.”

Watching their waste lines
When it comes to eating habits, no age group is more scrutinised than the millennial, whose avocado and latte habits are blamed for their inability to get on the property ladder. But research by BusinessWaste.co.uk reveals that it is pensioners, not young people, who waste the most food.

Mark Hall, Communications Director of BusinessWaste.co.uk, said: “The media loves to demonise younger people for wasting food, but it turns out our parents and grandparents might be the ones to blame instead! We need to tackle food wastage with all demographics, and part of that should include older people, who might be less likely to engage with recent developments such as food waste bins, meal prepping, or zero-waste food shops.

“Progress can’t happen without an effort from everyone, regardless of their demographic – and the over-65s are included in that. We all have a responsibility to reduce our waste, however we can, and we hope that more and more people – regardless of age – will take steps to do so.”

Evidence seen by BusinessWaste.co.uk shows that, as a demographic, the over-65s are prone to buying food and throwing it away uneaten, both in the home and while eating out. Part of the reason for this may be that older people tend to experience a decrease in appetite as they age – leading them to continue buying groceries out of habit, rather than to suit their needs.

Studies also appear to support that older people are fussier when it comes to food, perhaps due to decades of honing their tastes, likes, and dislikes. They are also the generation with the highest level of disposable income overall – meaning that they are much less price-sensitive when it comes to buying (and wasting) food.

Back on the menu
Gressingham Game has unveiled its first new launches following its buy out of Yorkshire Game last summer. Breathing new life into the game sector, the company has launched three new branded products into Asda.

The new Venison Steak, Wild Boar Burgers and Venison Burgers launched into the multiple at the start of April and the brand is hoping to encourage more consumers to choose game as a lighter and healthier choice for the summer and beyond.

As William Buchanan, co-owner and joint managing director at Gressingham Game explains: “Our aim with Gressingham Game is to put game back on the shopping list and make it more accessible to consumers looking for healthier and leaner meats.

“We will be using our success and experience within the duck category to create a new market for game and prove how versatile it is to cook and enjoy, particularly as we come into the summer months when people are looking for new and healthy ideas for the barbecue season,” adds William.

New brand proposition
A synchronised pizza flare by more than 50 expert pizzaiolos marked the recent launch of PizzaExpress Langham Place, Oxford Circus, and following extensive customer research, is among the first to test the brand’s new proposition. This comes 54 years after enigmatic founder, Peter Boizot opened the first pizzeria in London’s Wardour Street in 1965.

The new proposition stems from Boizot’s original, yet fundamental ethos, to bring people together over great tasting pizza and good times – and is designed to bring the theatre and authenticity of PizzaExpress’ pizza-making to the fore.

The pizzeria has a sizeable theatre-style kitchen at the heart of the restaurant – with surrounding high-level seating allowing customers to enjoy the theatre of the expertly trained pizzaiolo team up-close. Langham Place, Oxford Circus is also one of the first pizzerias to offer a separate lounge area with a comfy seating area, allowing customers to enjoy the pizzeria from lunch ‘til late.

The new-look sleek pizzeria design also features an extensive bar, which offers a range of bar bites, snacks, artisanal coffees and Italian inspired cocktails. This has been created with life-long drinks partner Peroni, which Boizot also first introduced to the UK, as well as pizza.

When life gives you lemons…
Luxury Edinburgh gin brand, Old Curiosity, has launched a new, Lemon Verbena gin. The unique bottling is the distillery’s first clear gin and is the newest edition to its popular Secret Garden Range. It is a refreshing dry gin, with a natural citrus note and a hint of lemon sherbet.

Distilled using freshly hand-harvested lemon verbena from the distillery’s Secret Herb Garden, the gin also comprises base botanicals of handpicked juniper, coriander, angelica and winter savoury. It is best served with a slice of lemon peel and a light tonic to allow the natural flavours and aromas to shine through.

The Old Curiosity Distillery is the most recent project from Hamish Martin, a Scottish herbologist and owner of the Secret Herb Garden – a specialist herb nursery on the outskirts of Edinburgh, and the UK’s only working gin botanical garden. Hamish comments: “This is one of our favourite gins yet and we’re thrilled with the results. The lemon verbena plant boasts plenty of health benefits; it is packed with antioxidants, protects muscles, reduces inflammation and boosts the immune system – plus it tastes delicious! So, when life gives you lemons, go for lemon verbena gin!”