Blog

When EF-group launched in 2004, we set out to deliver value, efficiency and quality to our partners and clients in everything we do. Over the previous two decades, we’ve earned our spot as industry leaders amongst suppliers and caterers alike for our innovative procurement and menu management solutions tailored to the care sector.

HC-One, the UK’s leading social care provider, operating c.300 care homes and providing a wide range of care and support services to residents are thrilled to announce the renewal of its longstanding partnership with leading procurement and menu management specialists, EF-group, by signing a new five-year contract to continue enhancing the lives of residents.

Food service and hospitality operators have (by and large) engaged fully with allergens, intolerances and coeliac disease and have made huge strides in ensuring their systems and procedures meet with both the regulations and with good customer service.

It is hard to believe that it is almost 10 years since the Food Information Regulations were introduced in December 2014. It is difficult to think of any other laws which have been introduced which have caused so much discussion and confusion.

In business it is extremely important to know just where your ingredients have been, how they are harvested, produced, and transported and who is involved with their handling.

Allergen Accreditation does take issue with ‘may contain,’ ‘made in a factory with’ and other PAL (Precautionary Allergen Labelling) excuses. To become accredited involves full allergen disclosure and there is a rigid process involved that results in no use of ‘May Contain’ terminology for all foods and drinks prepared on site.

Working so closely with our care clients allows us to understand just how vital providing good hydration and nutritious food is in care settings, and with over three million people at risk of malnutrition in the UK, the importance of hydration and nutrition in care is crucial.

Bringing cultural diversity into catering menus is a great way to expand your cuisine and your understanding of various cultures. Find out more here.

Here, we’ll cover the importance of catering staff learning about additive, nutritional and allergy information across the education industry.

Here, we’ll be helping you understand why residents might develop a loss of appetite while they’re in a care home. We’ll also be offering tips on what you can do as caterers to support them.

There has been much speculation in the media about the government considering a ban on energy drinks sold to under sixteen-year-olds. Of particular concern, and relevant to us, is the potential impact on allergies and there is evidence of a link between these products and particular allergies including asthma.

Here, we’ll be explaining the ins and outs of the BNF 5-5-3-2 portion guide, including who it should be used for, the food categories in the framework and the major considerations caterers should be focusing on when using it.