Blog

The BNF 5-5-3-2 Portion Guide: Explained

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.

The IDDSI Framework Explained

Here, we’ll be explaining what this framework is, the different levels involved, and how you can implement it within your catering business to make sure the safety of those in care homes, hospitals and other care settings is never compromised.

APP what is it and is this problematic?

Using added plant power (APP) in dishes like fillings, curries, and wet entrees can indeed offer several benefits, including encouraging healthier eating habits, being planet aware and potentially mitigating the high cost of meat. However, there are considerations regarding hidden allergens and cost that need to be addressed.

The power of a dynamic supply chain!

Are your procurement processes outdated and ready for a revamp? At EF-group we tune into your specific needs, tailoring the supply chain to meet your requirements. We can introduce you to our network of trusted supply chain partners and can also work with you to add your current supply chain partners to our active directory.

How caterers are approaching special diets

Since the launch of allergen regulations for food service in the UK in 2014 many businesses have, and continue to do, a policy that explains to customers that despite their excellent allergen management they cannot guarantee that any of their products are entirely allergen free.