This content is provided by Too Good To Go2021-04-01T07:05:00+01:00
As society becomes increasingly concerned about food waste, bakeries are finding new ways to combat over-production – and discovering that the fight against food waste comes with unexpected bonuses
Every day, the UK wastes 20 million slices of bread. That’s 900,000 tonnes, or 90 Eiffel Towers’ worth. It’s a scale that’s difficult to fathom – but as anyone in the bakery sector knows, it isn’t hard to believe – and bread waste is just the tip of the iceberg.
“If you have an empty counter towards the end of the day, you’re unlikely to sell much,” says Asher Budwig, managing director of cupcake chain Lola’s Cupcakes. “This means we have to stock the counters later in the day to ensure the display looks reasonable. The challenge is, how do you do this without wasting too much of the product?”
Forget chocolates, this Valentine’s Day consumers are opting to share the love with doughnuts.
“Doughnuts are making a strong appearance again, along with plenty of vegan options,” adds Dawn Foods’ Passmore.
Dawn is tapping into this trend with a new lovestruck recipe. Recipe developer and influencer Emma Hanton has whipped up Valentine’s vegan raspberry doughnuts for bakers to use. Made from Dawn’s new vegan doughnut mix and vegan fruit filling and glaze, the raspberry flavour amps up the nostalgia factor, it adds.
Elsewhere, Krispy Kreme has teamed up with sweet brand Love Hearts on its range of heart-shaped doughnuts while Doughnut Time has created heart-shaped delights suitable for home delivery. Its range includes jam- and chocolate-filled treats as well as DIY options.
Tier 3 restaurants forced to close see thousands of pounds worth of supplies go to waste
Chefs and restaurateurs in London have reacted with trepidation and anger at being placed into tier 3 at short notice
15 December 2020 • 1:00pm
Pubs and restaurants in London and parts of Hertfordshire and Essex have been forced to close after moving into Tier 3
Credit: Dominic Lipinski/PA
Yesterday, James Chiavarini bought £7,000 worth of supplies for his two London restaurants. From midnight tonight, he has no customers to cook for and no menus to create. His only options for the ingredients are to “sell, freeze, give away and eat.”