EDUCATION-FEB10-PG41:Page 6 01/02/2010 16:44 Page 41
Catering & Nutrition
Banquetline is a hot mover
V
ictor Manufacturing has been manufacturing catering equipment
including banqueting trolleys and hot cupboards, since the end of the
second world war, and its robust, British-build products have been favourites
with caterers ever since.
Peter Brewin, marketing manager at Victor says: “Two Victor Banquetline
100 heated cabinets were recently specified by Number One Great George
Street in Westminster for transporting gastronorm containers of food from its
refurbished central kitchen to no fewer than 19 function and banqueting
rooms which cater for any number between six and 400. And, whilst combi
ovens can do the initial cooking and then regenerate food for service, they
aren’t mobile, which is where Banquetline comes into action.”
The hot hold banqueting system maintains hot food in perfect condition,
while the matching refrigerated units hold pre-chilled food thereby covering
all options from starters through to main course to dessert.
Banquetline enables the
caterer to prepare food and
New milk break shakes
plate meals in advance of
designated food service,
up school meal menus
allowing for a more streamlined
operation
“Our Banquetline range is
M
ilk Break is the first school compliant milkshake mix made with
water rather than milk. Launched by Aimia Foods, Milk Break uses
the ultimate solution to
100 per cent skimmed milk powder that is nutritionally equivalent to
holding, we supply them to all
liquid milk and contains nothing artificial. Coming in the two most
sectors of the industry:
popular flavours of milkshake - strawberry and chocolate – it provides 62
conference centres, hotels and
per cent calcium and 48 per cent protein of the nutritional requirements
sports stadia, universities,
of an average primary school lunch in just a 100ml serving.
colleges, and to outside
The new Milk Break drink comes in 2 x 2.5kg composites which are
hospitality events,” says Brewin.
available to all local authorities.
u01274 722125
u01942 408600
uwww.victoronline.co.uk
ucustomer.services@aimiafoods.com
Teen’s favourite soft drink
innovates with sparkling apple
S
USO, one of the best selling soft drinks in
secondary schools nationwide, is
launching a new Sparkling Apple flavour to
kick-start the 2010 Spring Term.
The innovative Sparkling Apple variant is
entirely focused on the wants and needs of
teenagers and will build on the sales
momentum of the existing SUSO range,
driving market share growth during a key “SUSO’s innovative Sparkling Apple is
back-to-school period. about offering teens our own take on the
Made with fruit juice, carbonation, a touch universally popular apple taste – but with an
of lemon and water to deliver an extra burst extra burst of refreshment.
of hydration and refreshment, SUSO “Initial feedback from teenagers tells us
Sparkling Apple not only delivers one unit of the Sparkling Apple variant is our best
your ‘five-a-day’ recommendation, but also product yet, so we are expecting to see the
meets all Government nutritional standards new addition build on the huge SUSO success
for drinks in schools. story in schools to date,” says Uprichard.
SUSO is unashamedly a fizzy drink, but one The launch of SUSO Sparkling Apple will
that is healthier for everyone. Each 250ML be supported with a trade press and brand
can is portion controlled to deliver teens with campaign and will be activated through the
the optimum serving size for their needs.
www.suso.co.uk website, which engages
SUSO Chief Executive Officer, Sean teens and encourages them to adopt the
Uprichard says: “Teens tell us they love the SUSO “NO CAN’T DO” attitude.
look and feel of SUSO – from the recyclable
artistically-designed cans, to the refreshing
taste – and that they are now looking for us u0800 634 9167
to offer exciting new flavours.
uwww.suso.co.uk
February 2010
www.education-today.co.uk
41
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44