News (251)

Anaphylaxis (pronounced ana-fill-ax-is) is a severe and life-threatening allergic reaction. The Anaphylaxis Campaign is the only UK charity operating solely for the growing numbers of people at risk from severe allergic reactions. Severe symptoms such as swollen airways, acute asthma or becoming unconscious usually develop suddenly, often within minutes after being exposed to an allergy trigger such as a particular food. A fatality can occur within a short time of contact with an allergen. 

  • Nearly 200,000 people in the UK have a potentially life-threatening allergy
  • 1-2% of adults are affected by food allergy and 1 million children
  • 7 million people have allergies severe enough to require specialist allergy care
  • Between 10 and 20 people die every year from anaphylaxis
  • The most “at risk” group are 15 – 25-year olds

Their aim is to help people with severe allergies to be more confident in control of their lives and to create a safe environment for them by working with and educating the food industry, schools and universities, health professionals and other key audiences. Their focus is on medical facts, food labelling, risk reduction and day-to-day management of allergies. Guided by some of the UK’s top allergy experts, the Campaign has become a leading adviser to the food industry, government and health professionals.

Protecting Allergic Customers

Food allergy is real for many people, it’s not just a fad. Food allergy can be serious. Occasionally it can kill. Common causes among the UK population include peanuts, tree nuts (such as almonds, walnuts, cashew nuts and Brazil nuts), shellfish, fish, eggs, milk, wheat, soya, kiwi fruit and sesame seeds.

Most people who are producing or serving food understand how serious food allergy can be, but they need clear information to ensure they can minimise the risks.

By developing a good understanding of food allergy and training members of staff to develop strategies to manage risks, you will be able to ensure that customers with allergies have confidence when they eat your food.

Catering for Allergy – Assessing Risk

You will need to assess what you and your staff already know. What experience and knowledge does your team already have?

Has anyone ever seen somebody having an allergic reaction? What happened? Was a food involved?

Please take a look at the Allergywise training to ensure all your staff are confident to meet the food requirements of the students you are serving;

And information on what to do in an emergency;

Catering at Christmas for the Allergic Student

With an increase in the number of festivities and celebrations at Christmas, catering for the severely allergic students, who are in the most “at risk” age group can be challenging for catering companies.

We hope these top tips will be helpful to you and the students you are catering for;

They've also created an Anaphylaxis Campaign Advent Calendar, tips are posted each day in the lead up to Christmas on our Facebook @anaphylaxiscomsInstagram @anaphylaxis_campaign and Twitter @Anaphylaxiscoms to help those affected by allergies stay safe this Christmas. You can also read the Helpline Team’s tips for getting ready for the festive season with their advice on all things Christmas related.

Download the University catering poster here.

Friday, 14 December 2018 13:33

Pricing Bulletin 19/11/2018 to 14/12/2018

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The TUCO Chair's Charity, Mary's Meals, works hard supporting those suffering the effects of extreme poverty by providing every child with one daily meal in their place of education. It costs just £13.90 to feed a child for a whole school year, and TUCO members have worked hard over the years to raise significant amounts of money to support schools in Malawi.

Matthew White, TUCO Chair, and Mike Haslin, TUCO CEO, recently visited Malawi to visit four schools that benefit from the Mary's Meals programme; two of which are sponsored by TUCO. The pupils receive a free cup of nutrition-enriched porridge at the start of their day. Matthew said; "they treasure it so much they were holding their cup like a trophy to sit under a tree and eat it". For some of these pupils, it will be the only meal they eat all day. 

We are delighted to share with our members the latest report below on one of TUCO's sponsored schools; Milare Primaryin Blantyre, Malawi. The report shows how much TUCO’s support means to the children and the whole community, as well as showing you, our members, exactly how hard your donations are working.


I concentrate better in class when I have eaten... I dream of becoming a nurse in future so I can be injecting people. My favourite subjects are Life Skills, English, Chichewa and Maths.” - Bridget Mtambalika, 9 years, Standard 5.

"The feeding program is improving performance in class knowing they learn while full. Absenteeism has been reduced as well” - Damson Jeffrey, Teacher

The world’s largest palm oil trader, Wilmar International, has published a detailed action plan to map and monitor all of its suppliers. If implemented, this would put the palm oil giant, which supplies 40% of the world’s palm oil, one step closer to finally eliminating deforestation from its supply chain and would have a major impact on the rest of the industry.

“Wilmar supplies palm oil to most of the world’s major food and cosmetics brands. So today’s announcement is a potential breakthrough. If Wilmar keeps its word, by the end of 2019 it will be using satellites to monitor all of its palm oil suppliers, making it almost impossible for them to get away with forest destruction. Greenpeace will be watching closely to make sure Wilmar delivers,” said Kiki Taufik, Global Head of Indonesian Forests Campaign, Greenpeace Southeast Asia.

The move follows an intensive global campaign by Greenpeace that aimed to end deforestation for palm oil across the supply chain of the biggest household brands and palm oil buyers in the world. Over 1.3 million people signed a Greenpeace petition calling for an end to deforestation for palm oil.

In the past three months, activists occupied Wilmar’s refinery in Indonesia and twice boarded a tanker ship carrying Wilmar's palm oil products. Greenpeace Italy blockaded the factory of one of its major customers, Mondelez (owner of Oreo, Cadbury and Ritz). Activists across the world also brought scenes of forest destruction to Mondelez HQs around the world.

Greenpeace is now pausing its campaign to give Wilmar space to put this plan into action.

Forest destruction for commodity production is fuelling a climate and extinction crisis. Scientists warn that keeping global warming below a 1.5ºC rise means ending deforestation and restoring forests. Brands and traders promised to clean up their supply chains by 2020. However, with less than 400 days to go companies are still failing across the board, in part because traders and their customers failed to gather the maps of their suppliers’ plantations needed to monitor what happens on the ground.

Wilmar’s new action plan is designed to address that gap: it commits Wilmar to map its suppliers’ entire landbank by the end of 2019, including concessions from which it does not yet source, and to use high-resolution satellite monitoring to check for deforestation. Companies caught clearing rainforest are to be immediately suspended.

Wilmar’s announcement puts pressure on the rest of the sector, including other major commodities traders like Golden Agri Resources and Musim Mas that also source palm oil from forest destroyers. Household brands like Mondelez, Nestlé and Unilever, source from many different suppliers and have a responsibility to see equivalent commitments rolled out across the industry.

“As the world wakes up to the climate and extinction crisis, inaction is not an option. Wilmar has taken an important step and must now put its plan into action immediately. Stopping deforestation requires industry-wide action. Other traders and brands must now follow with credible plans to map and monitor all of their suppliers. Equally important is action to end exploitation and human rights abuses in the palm oil sector,” said Taufik.

Monday, 10 December 2018 11:07

Cocktails continue to dominate the UK bar scene

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The cocktail boom which has taken hold of the UK bar scene is set to continue into 2019 and beyond as latest CGA data released today by cocktail experts Funkin reveals they are continuing to grow consistently in value, volume, frequency and outlet penetration. 

Currently worth £550m* the cocktail market has seen an 8.6% year on year value increase with 41,000 outlets across the country now featuring a cocktail offering, which is a year on year increase of 3.7%.

“Cocktails are maintaining their stronghold over the on-trade as outlets raise their game, bartenders get more creative and consumers get more discerning,” explains Ben Anderson, Funkin Head of Marketing.

“The CGA research also shows that one in four consumers or 28% of the population say they are drinking more cocktails now than they were six months ago, so it’s safe to say that the cocktail market has yet to reach its tipping point and will continue to grow into 2019 and beyond.”

Data also reveals that the Pornstar Martin is now the nation’s number one cocktail, scooping the revered title from the long-standing incumbent Mojito.

The Pornstar Martini now accounts for almost 15% of cocktails served within the on-trade, compared to the Mojito which claims only 13% of all cocktail bar calls across the nation. Created in 2002, this fruity vodka based cocktail with a side serving of Champagne or Prosecco is more popular now than in the noughties.

“The Pornstar Martini is an indulgent modern classic cocktail that has featured on drinks menus for over 16 years and we’re proud that its creator, acclaimed mixologist Douglas Ankrah, chose to use FunkinPRO Passion Fruit Purée in his original serve,” adds Anderson, 

Established in 1999, Funkin has been at the forefront of flavour and ingredient innovation for 19 years and has developed a premium range of products which makes it easy for outlets of all kinds to capitalise on the cocktail opportunity.

FunkinPRO includes an extensive range of purées, syrups and dried garnishes for professional bartenders; Funkin Pre-Batched Cocktail Mixers offer a quick and consistent solution for mainstream bars and pubs and now includes Funkin Espresso Martini.

Funkin Cocktails on Tap, launched earlier this year, offers four serves, Pina Colada, Pornstar Martini, Pink Grapefruit Collins and Mojito, designed for fast service in high traffic bar and pub environments.


*CGA Mixed Drinks Report Q3 2018

Mary’s Meals has launched a new campaign, Double The Love, that will see the UK government match public donations to Mary’s Meals until 1 March 2019.

The UK government funding means public donations to Double The Love will be doubled by the UK government, up to £2 million. This will enable Mary’s Meals to reach thousands more chronically hungry children in Zambia with a life-changing meal every school day.

The Double The Love campaign was officially announced in Dalmally, Argyll, where the global work of Mary’s Meals first began.

And there was a double treat in store for the charity’s founder and global chief executive Magnus MacFarlane-Barrow when he visited the village primary school to celebrate the news.

Two sets of identical twins, four-year-olds Grace and Flora MacDougall, and eight-year-olds Ed and Ollie Cowdry, welcomed him to Dalmally Primary.

Commenting on today’s launch, Magnus said: “We had a wonderful welcome at Dalmally Primary School, where the children are always so enthusiastic about the work of Mary’s Meals.

“Our wonderful supporters of all ages never cease to amaze us with their love and kindness. With match funding from the UK government, we have a wonderful opportunity to create an even bigger impact and transform the lives of many, many more hungry children with the gift of food and education.”

Zambia suffers from high rates of malnutrition, poverty and food insecurity. Children can often be found working in fields, begging on street corners or scavenging for food just to survive. More than 360,000 primary school-age children are out of school, and those who do attend are often so hungry they don’t have the energy to concentrate and learn in class.

But, by providing one good meal every day in school, Mary’s Meals attracts impoverished children to the classroom where they can gain an all-important education.

Mary’s Meals has been working with communities in Zambia since 2014 and is now feeding more than 92,000 children there every school day.

International Development Secretary Penny Mordaunt said: “Every time the British public reach into their pockets and donate to a UK Aid Match charity their generosity directly changes the lives of some of the world’s most vulnerable people.

“In Zambia many children do not attend school. Instead they work in the fields, beg on street corners and scavenge for food. The UK government is committed to ensuring that every child across the world receives 12 years of quality education.

“That is why we are so proud to support Mary’s Meals through UK Aid Match. The ‘Double the Love’ campaign will ensure that Zambian children are given a nutritious school-meal every day. Their vital work not only gets children back into school, but it also means that those children do not go hungry.”

Around the world, Mary’s Meals is reaching 1,361,586 impoverished children in 17 countries, giving them the energy and opportunity to gain an education that can one day be their ladder out of poverty.

With the charity’s low cost approach, a donation of just £13.90 will feed a child for a whole school year. During Double The Love, that same donation, when matched by the UK government, will feed two hungry children for an entire school year.

For further information on the Double The Love appeal, and to find out how to get involved, please visit

There are an estimated one million cases of food poisoning in the UK every year, and without attention to food hygiene, this doesn’t stop during the festive season.

To save your loved ones from a nasty bout of food poisoning over the holidays, follow these tips from the Food Standards Agency to keep your festive season truly the most wonderful time of the year. 


Cooking a Christmas roast for a large gathering can be a challenge, and it is vital that the turkey, or other meat of choice, is stored, defrosted and cooked correctly. Likewise, leftovers from Christmas need to be reheated and consumed within specific timeframes in order to avoid food poisoning.

While many people mistakenly think that food poisoning is just a passing stomach bug, it can have serious consequences – especially for children, people already in ill-health and older people.

Adam Hardgrave, Expert in Foodborne Disease Control at the Food Standards Agency, said: “The 4Cs of food hygiene: chilling, cleaning, cooking and avoiding cross-contamination are important throughout the year, but especially at Christmas.”

“In the flurry of Christmas preparations, it’s important to remember to plan ahead and allow plenty of time. Remember that an average-sized turkey can take four days to fully defrost in the fridge, and it is vital to thoroughly cook a turkey so it is steaming hot, there is no pink meat visible, and juices run clear.”


The FSA has put together some top tips to help you plan your festive feast, and to alleviate some of the stress of preparing your Christmas meal.



Avoid cross-contamination when doing your Christmas food shopping: make sure you take enough bags, so you can pack raw and ready-to-eat food separately.


In the fridge, store the turkey and other raw food separately from cooked and ready-to-eat food. Keep raw food covered and chilled on the bottom shelf of the fridge, and regularly check that

the fridge is cold enough. Your fridge should always be below 5°C. A fridge’s dial is not usually an accurate indicator of the temperature, so use a fridge thermometer to check this, widely available in larger supermarkets, home stores and online.


If your turkey is frozen, make sure you check the guidance on the packaging to ensure you have enough time to fully defrost it. Defrost it according to size – a typical turkey weighting 6 to 7kg could take as much time as four days to fully defrost in the fridge.

If there aren’t instructions on the packaging, these times are useful as a guide:

  • In a fridge at 4°C, allow around 10 to 12 hours per kg (remember that not all fridges will be this temperature).
  • In a cool room (below 17.5°

Always defrost the turkey in a container large enough to catch any juices. Do not defrost food at room temperature. If necessary, use a microwave on the ‘defrost setting’ directly before cooking.



Avoid cross-contamination by using different utensils, plates and chopping boards for ready-to-eat food and raw food. Don’t wash raw turkey or any other meat – it splashes germs onto your hands, clothes, utensils and worktops. Thorough cooking will kill any bacteria present.


To work out the cooking time for the turkey or other meat, check the guidance on the packaging, and the manufacturer’s handbook for your oven if you can.

As a general guide, allow 45 minutes per kg plus 20 minutes for a turkey under 4.5kg. Allow 35 minutes per kg for a turkey weighing more than 6.5kg.


If you’re using a temperature probe – used to check the internal temperature occasionally – you should ensure the thickest part of the bird (between breast and thigh) reaches a temperature of 70°C for more than two minutes. This temperature guide also applies if you’re using a cooking thermometer – which is left in the bird while it cooks.


Always check that the meat is steaming hot throughout, there is no pink meat visible when you cut into the thickest part, and that the meat juices run clear.


Cooking your turkey in advance could save you getting stressed and gives you more time on the day with family and friends. Once your turkey is cooked and cooled, slice and batch it into portions to store in the freezer. You can then take out and reheat the amount you need when you need it.



Once Christmas day is over and you have lots of delicious leftovers, be sure to follow these guidelines.

  • Cool any leftovers at room temperature, then cover them and ensure they go into the fridge or freezer within one to two hours
  • If you freeze cooked meats, once defrosted, eat the food within 24 hours
  • When you come to use frozen leftovers, make sure you defrost them thoroughly in the fridge overnight or in the microwave (on the defrost setting) and then reheat until steaming hot
  • Don’t forget that leftovers should be eaten or frozen within two days (one day for rice dishes)


Once you’ve followed these gudielines around food hygiene, it’s time to sit down to a perfectly cooked meal with your loved ones, and enjoy this festive season.


For more information visit:

Newman University is seeking to recruit a highly motivated Head of Campus and Commercial Services. 

The post holder will lead on the Campus and Commercial services across the University, managing significant contracts and leading teams of people and processes. You will also be responsible for income generating business streams across various departments ranging from accommodation, sports facilities, conferences and various food outlets, and under your leadership will increase income generation in these areas. The successful candidate will have significant experience of managing commercial and soft services, with formal training and education relevant to this role e.g. HNC, HND.

Management experience in a similar environment is also essential, together with the ability to deliver growth within business areas, recognise opportunities and develop proposals to increase income generation. The post holder will be experienced in managing risks and compliance, and will have proven skills and abilities to lead teams of staff and external suppliers to deliver the highest quality services for students, staff, visitors and our partners. The role is extensive and varied so excellent communication skills and the ability to promote teamwork and engagement are essential. You will also enhance the student, staff and visitor experience at the University and have a great passion for enhancing the customer experience.

Working hours are operated on a rota basis from Monday to Friday; however the post will also involve some evening and weekend work during peak times.

An application form and further details about the role is available here or alternatively please e-mail: This email address is being protected from spambots. You need JavaScript enabled to view it. or telephone 0121 476 1181, Ext 2456 or 2398. Closing date for applications: 5pm, Tuesday 20th November 2018

Friday, 16 November 2018 11:01

Pricing Bulletin 15/10/2018 to 16/11/2018

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Please note there is revised pricing on the following agreements

Catering Disposables & Kitchen Chemicals


Fresh Seafood

 Please note there are amended product files for the below suppliers

 Fruit & Veg


Hot Beverage

Meat & Poultry

Soft Drinks

For all new promotions visit dedicated promotions website page.                                                    

New documents

TUCO has launched the results of its most recent Benchmarking Against the High Street report. The research, completed by The Litmus Partnership, enables members to track their prices on a quarterly basis against that of the high street. The report, the latest of which covers the period July - Sept 2018, shows analysis by category, outlet, product, region and university demographic. The latest report saw an average increase of 16.4% on university prices compared to 2017/18. 

To view the latest report click here

You are still able to submit your annual pricing if you complete the form below. You will only need to complete the survey once, if you have annual pricing. However, you are able to remove products and add-on any that you may additionally sell later in the year, meaning you can add prices at any time via the same tool. 

We hope you find the report useful in showing how high street prices are fluctuating compared to your own.

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TUCO Magazine Editor: Morag Wilson

t: 01474 520 267 e:

Contact Us

The University Caterers Organisation Ltd

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