TUCO Ltd

Sign up for the food & beverage trends event of the season. Be inspired by guest speakers from global brands and ‘make sense’ of future trends. 💬 2025/26 trends framework from our very own Co-Founder Charles Banks. 💬 Culinary & Gastronomic Trends by Head of Insight Shokofeh Hejazi. 💬 Social & Cultural Forces & Drivers by Amelia Boothman. 💬 How Wonder is Revolutionising Food & Dining in the US with Amritha Sastry. 💬 Creating Demand for Healthy Sustainable Diets with Kate Cawley, James Toop & Steve Challouma. 💬 The Future of Fine Dining with Eric Vildgaard. 💬 Regenerative Agriculture - A Commercial Business Model with Edd Lees from Wildfarmed. 💬 What's Next for Cultivated Meat? Insights from Riley Jackson. Secure your FREE place today > https://lnkd.in/eDs7myQF If you can't make it on the day you can register to gain access and can catch up on all speaker sessions at your own pace. Charles Banks Shokofeh Hejazi Eric Vildgaard Restaurant Jordnær Edd Lees James Toop Steve Challouma Amritha Sastry Amelia Boothman Kate Cawley Natalie Dunning Kitch #tfp #thefoodpeople #foodtrends #drinktrends #beveragetrends #onlinesummit #TFPtrendsummit2024 #foodies #foodieevent

Join us in starting conversations this Movember Men are dying too young. Getting conversations going about health is key to saving lives. Find out how you can join us in supporting your customers this Movember by learning more about the movement.

According to the Waste and Resources Action Programme (WRAP), 25-30% of total global food production is lost or wasted, and is reportedly estimated ti account for 8-10% of total man-made greenhouse gas emissions. In England new waste reforms are set to drive down and divert food waste from landfill as the UK Government strives towards its net zero targets. So we're checking out the food and drink waste landscape ahead of the new2 sustainability roll out. #Sustainability #NetZero #FoodWaste #GlobalFood #GreenhouseGases

With the natural ebb and flow of trends, chickpeas are no strangers to bouts in the spotlight. Its been over a decade since the 'Ottolenghi effect' instigated chickpeas into the modern kitchen, but its their sustainability and accessibility as a cheap source of plant-based protein credentials that have kept the legume in focus. In addition to frugality, the recent resurgence is buoyed by health indulgence and better-for-you snacking - both in retail and at home - a segment thats set to boost the market. #Chickpeas #Health #Wellbeing #Ingredients #Plantbased #Cooking

Magnesium has once again captured attention in the realm of trends, although it never truly vanished. Driven by social media platforms, this mineral has been praised by influencers for its potential to reduce anxiety, foster relaxation, and enhance sleep, among other benefits. Now found in an extensive variety of supplement forms, the alleged health advantages are equally diverse, allowing individuals to tailor their consumption to fit their specific dietary needs. Join the wave as we all rediscover the seemingly versatile magnesium, which is sure to catch the interest of students as well. #Students #Wellbeing #Nutrition #Magnesium #Health

📣BOOKING OPEN 📣 This upcoming Winter Conference is set for January 2025 in Manchester. On Tuesday, January 14, 2025, the event will take place at the Whitworth Art Gallery in Manchester. The focus for the 2025 Winter Conference is 'Wellbeing is Everybody's Business.' Esteemed speakers from various sectors will explore the initiatives that organizations are implementing and could implement to enhance the welfare of both students and staff. Full Members can attend the conference at no cost. The conference proceedings will commence at 12 p.m., providing attendees ample time to travel to Manchester. Among those confirmed to speak are Dr. Vincent Walsh, known for his work in the UK's agriculture and food industry; Lisa and Alana Macfarlane, also known as The Mac Twins from The Gut Stuff, who participated in the 2021 virtual Winter Conference; David Titman, Co-Founder and Director of RaisingNutrition Ltd, who is a certified nutritionist (RNutr) and food scientist; Jenna Mosimann, Co-Founder and CEO of RaisingNutrition Ltd; and Martin Burder from the Art of Brilliance, who will wrap up the conference with an engaging talk on Wellbeing Leadership. Following the conference, there will be a social evening event at the Manchester Museum, nestled within the University of Manchester's campus. Attendees will enjoy dinner amidst the exhibits, offering an educational dining experience. Participants also have the chance to attend in a Study Tour running from Wednesday, January 14 to Friday, January 16, featuring visits to food markets, eateries, local vendors, and pop-up sites that connect to the TUCO Global Food Trends (to be launched online with Charles Banks). For more information and to register for the Conference, please click here.

Food allergen advice for students is crucial for several reasons. First and foremost, it ensures the safety and well-being of students who have food allergies. Allergic reactions can range from mild to life-threatening, and having clear and accessible allergen information helps students avoid accidental exposure to foods that could trigger a reaction. Furthermore, providing allergen advice fosters an inclusive environment within educational settings. When students with allergies feel confident that their dietary needs are understood and respected, they can participate more fully in school activities and social interactions. This sense of belonging is essential for their emotional and social development. Educating students about food allergens also promotes awareness and empathy among their peers. By understanding the seriousness of food allergies, students can become more considerate and supportive, reducing the risk of bullying or exclusion based on dietary needs. In addition, allergen advice helps schools and educational institutions comply with legal and health regulations. By implementing clear guidelines and training staff to handle allergy situations appropriately, schools can minimise potential risks and liabilities. Ultimately, prioritising food allergen advice is a proactive step towards ensuring a safe and nurturing educational environment for all students, empowering them to thrive academically and socially. #allergens #Allergy #Allergyadvice

The TUCO Winter Conference is a free annual event that gives TUCO members the opportunity to get together after Christmas to pick up some valuable insight ready to implement in the New Year. Each year features content from experts within the hospitality industry discussing practical tips to gain a competitive edge in the market, through to thought-provoking sessions on key issues. The theme of the 2025 Winter Conference is 'Wellbeing is Everybody's Business'. Speakers from across the industry will discuss topics that cover what institutions could be doing and are doing to support Students and Employees Wellbeing. https://buff.ly/4hFCbJX

The Food and Drink Federation (FDF) is helping manufacturers to reduce allergen-related incidents and recalls with the launch of its new guidance, Allergen Recall Prevention. The guidance sets out key considerations for food manufacturers, in particular small and medium sized enterprises (SMEs), to follow in order to prevent, manage, and investigate food allergy incidents. Ensuring all food packaging has the correct and complete allergen information is incredibly important, as without this, products can pose a significant health risk to the more than two million consumers who have a food hypersensitivity. Meanwhile, large scale recalls have a significant commercial impact on manufacturers – especially smaller businesses. https://buff.ly/48MfCz7

Maintaining food safety is crucial for preventing contamination and ensuring customer well-being. Key practices include maintaining hygiene through regular handwashing, sanitising surfaces, and upholding personal cleanliness. Proper temperature control is essential; keeping foods out of the "danger zone" (40°F - 140°F) and cooking to safe internal temperatures helps prevent bacterial growth. Avoid cross-contamination by using separate storage, cutting boards, and utensils for raw and cooked foods. Sourcing food from trusted suppliers, checking expiration dates, and rotating stock ensures safety from the start. Personal protective equipment, such as gloves, hairnets, and masks, when appropriate, can prevent contamination. Allergen awareness is vital; clearly label allergens and use separate preparation areas to avoid cross-contact. For storage and labelling, follow the First In, First Out (FIFO) method and date-label perishables to maintain freshness and safety. Employee training is a cornerstone of food safety, with regular refreshers to keep staff updated on protocols. Routine inspections and compliance with regulations are necessary to ensure standards are met. Implementing food safety management systems like HACCP helps monitor and control safety hazards effectively. Adhering to these practices not only reduces the risks of foodborne illnesses but also protects customers and ensures regulatory compliance. https://buff.ly/3YEIJzD