Bagel sales are up 23% in the last two years and whilst the growth has slowed in more recent times it remains the biggest sub-category within morning goods- worth £144m according to Nielsen.
For operators that want to create a vegan version, simply swap out dairy products for plant-based products and Horlicks vegan instead of original.
To create this recipe:
Head of catering at the university, Caroline Wynn, said: “The recipe was perfected in the quieter summer months back in 2021 and launched it as part of the university’s ‘Meat-Free Monday’ campaign
Pasta King has launched a new range within their portfolio called ‘Big Flavours’, which will be available for delivery at the start of the autumn term. The new range caters for a variety of taste b
The cumberland sausage is high in protein, a source of fibre and non-HFSS (non-high fat, sugar or salt).
Not only does the cheddar cheese sauce provide a ready-to-go shortcut for baked favourites like mac ‘n’ cheese or cheese toasties, it’s perfect for operators whipping up trending Mexican dishes lik
The five desserts are great for chefs and caterers across the hospitality and public sector who lack the time and resources to make-from-scratch.
The range, which marks Anglia Crown’s 30th anniversary, includes smoked haddock Florentine pasta in a creamy spinach chee
Bikini prawns are a new innovation for the UK market, with the centre of each prawn peeled by hand, which allows the consumer to enjoy a warm water prawn, without the hassle and mess of having to p
Packaged in FSC approved cardboard for peace of mind, each box contains 25 x 75g sachets, reducing wastage, whilst allowing chefs to effectively cost control their sauce solutions.