W: w: www.univers
siitybus
usiiness.co.uk | T: @ /c_ter
k/newsUBaUKing CATERING AND HOSPITALITY The latest catering industry news and views, recipes, trends and advice Cooking up a storm at UCB
CAMPUS SERVICES | NEWS ON CAMPUS | 23
CATERING AND HOSPITALITY | NEWS | 39
Final year students on the Culinary Arts Management Programme at University College Birmingham (UCB) showcased a fantastic range of innovative new products they have developed for the ‘Culinary Product Development’ module. This activity is the result of an ongoing partnership between The Automatic Vending Association (AVA) and UCB. The students worked in teams to
develop a snack product for each of the six areas served by the vending industry: business and industry; education; healthcare; leisure; staff catering and transport. The new products ranged from flavoured popcorn clusters and gluten free cakes, to a selection of dips and snack boxes based on global cuisine and an all-day breakfast box. The products, made with ingredients including oats, chia seeds and beetroot, and with an average of less than 325kcals a portion, really demonstrated just how much vending is changing.
Many of the products were also suitable for those on a nut- or dairy- free diet, reflecting the growing consumer demand for Free From foods. The students presented their
products to an industry panel including Tim Franklin-Heys Head of Culinary Team at Unilever Food Solutions, Andy Dixon, Sector Manager Cost and Vending at Mondeléz, as well as Richard Ehrlich, Chair of the Guild of Food Writers and lecturers from UCB. Alongside developing the
products themselves, many of the teams also created distinctive branding and packaging with supporting collateral such as videos and online content including Twiter profiles and Facebook pages. Jonathan Hilder, the AVA’s CEO
said that the whole panel was very impressed with the students and their work: “This is the second year we have run the Culinary Product Development Challenge
ABOVE LEFT: AVA & UCB Culinary Product Development Module 2014 ABOVE RIGHT: Jack Burgess, Pop and G
and once again the students from UCB have excelled themselves in producing a range of innovative and quality products that could be used across the complete vending industry. Each team clearly met the brief they were given to develop products that address the issues of today, such as obesity, allergens and government regulations, but also deliver in terms of taste and appearance. In doing this the students have highlighted the opportunities that exist for vending now and in the future.” Bernhard Schumacher, Module
Leader for the BA (Hons) Culinary Arts Management, University College Birmingham, added: “The module and the Culinary Challenge provide a unique opportunity for students to learn about vending and develop products that meet the needs of this important retail channel. It also allows the students to showcase their skills to the industry, thereby helping them with future career prospects.”
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 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60 |
Page 61 |
Page 62 |
Page 63 |
Page 64 |
Page 65 |
Page 66 |
Page 67 |
Page 68 |
Page 69 |
Page 70 |
Page 71 |
Page 72 |
Page 73 |
Page 74