Page 10 - Essentially Catering Issue 91
P. 10

Essentially Catering Magazine - July 2019



        Industry News




        Inflation abates but



        caution still required





        Year-on-year foodservice inflation fell back in April from March, the
        latest edition of the Foodservice Price Index from Prestige Purchasing and
        CGA reveals.
          The Soft Drinks category, however, saw particularly high levels of inflation,
        following reduced demand for high-sugar drinks in the wake of the Government’s sugar tax, and increased costs from
        investment in more environmentally friendly packaging after widespread scrutiny of single-use plastics.
          Inflation has also risen in the Hot Drinks category of the Index, due in large part to tea production issues caused by
        drought conditions in key regions such as Kenya and India.
          Prices in the Fish category have eased after April’s historic peak thanks to the Easter holiday. But the global salmon
        market may see some significant uplift in the next few months from two major issues: a possible plummeting of Norwegian
        salmon yields after an algal bloom hit stocks; and an investigation into overuse of chemicals by leading producer Mowi,
        which may cause damage to Scottish Lochs.
          The Milk, Cheese, and Eggs category witnessed high year-on-year inflation in April, an effect of high milk production in
        early 2018 keeping prices low this time last year. But with milk production hitting a new three-year high in April 2019, the
        Index is likely to fall in coming months as cheaper milk hits the market.
          Shaun Allen, Chief Executive at Prestige Purchasing, said: “It is encouraging to see that the overall inflation in foodservice
        is slowly starting to ease. However, there are several categories that remain vulnerable; it will be critical that operators
        actively manage these risks.”

          Summer                                        OXO wins


          coupling                                      Sustainability





          Laurent-Perrier and Made For Drink have       Award
          collaborated to launch limited-edition Lotus
          Root Crisps. We are told that the latter’s shichimi   At the recent National Restaurant Awards, The Sustainability
          togarashi-style spices are perfectly placed to   Award was won by OXO Tower Restaurant, Bar and Brasserie -
          highlight the elegant red berry notes of the   the iconic landmark on London’s South Bank that was one of the
          former. “We’re always exploring new and original   founding members of the Sustainable Restaurant Association
          ways to enjoy Laurent-Perrier champagne,      in 2010.
          and the lotus root crisps are an innovative and   Nick Jarman, General Manager, OXO Tower Restaurant, Bar and
                       delicious pairing for the Cuvée   Brasserie said: “We are thrilled with this award. For years we have
                       Rosé,” said Juliet Elliot, Marketing   been working closely with the Sustainable Restaurant Association
                       Controller, Laurent-Perrier UK.  to constantly find ways to become
                                                        a better sustainable business by
                                                        working with external partners
                                                        to help raise awareness, reduce
                                                        food waste and support our local
                                                        community. The next phase will
                                                        include working with SRA on their
                                                        ‘Food Waste Bad Taste’ initiative to
                                                        target, measure and act on reducing
                                                        food waste, to help shape future
                                                        changes within our business.”



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