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There has been a lot of coverage and almost mass assumption that the UK will follow Ireland and regulate that allergens should be detailed on menus and the major driver here is Owen’s Law. But is there a halfway house and what exactly should caterers be expected to do?

Establishing partnerships with local suppliers can provide significant strategic advantages for catering businesses. By sourcing food, beverages, materials and services locally, companies can reduce lead times, improve supply chain reliability, and increase responsiveness to market changes.

The Food Standards Agency (FSA) has an active Allergen Alert Service which is an extremely useful tool for food businesses, as it provides alerts for any supply issues that could affect their business and especially for any product recalls owing to mislabelling of allergen ingredients.

Here, we’ll guide you through everything you should know when catering for people in different age groups, from young children to the elderly.

Sustainable procurement in senior living involves the integration of environmental, social, and economic factors into purchasing decisions. This approach ensures that the goods and services acquired support long-term ecological balance, social well-being, and economic viability.

Want to know more about the food hygiene rating scales and their purpose? We’ve got you covered in this comprehensive guide.

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.

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.