SousVideTools launches Vacuum Infuser
SousVideTools has developed a chamber vacuum packing machine that’s been designed specifically for flavour infusion, extraction and marination. The Vacuum Infuser is equipped with H2O Smart humidity sensors that prevent boil-over whether the chef is using the machine to infuse food with flavour from a liquid, or extract flavour from an ingredient. Thanks to the angled tray, which holds the liquid and prevents the vacuum pouches from spilling. SousVideTools says it can be used for everything from making coldbrew coffee to brining vegetables. The unit can also be used to bag food just as one would in a normal chamber vacuum packing machine.
Gelcard closes in on 1m units
Gelcard, a premium, credit-card thin hand sanitiser, is on track to sell more than 1m units with a client list that includes Corbin & King and hotel chain Park Plaza. Created by 19 year-old Charles, Gelcard is billed as a snap technology packet that releases moisturising and scented gel which is fast absorbing and non-sticky. Robinson says the product was inspired by a contact lens accessory product, a small card with pH neutral gel inside. “I organically realised how great it was. I saw huge potential in terms of the customer experience and for brands to use it as advertising space. What we developed was a premium, portable and personal hand sanitiser for everyone.”
Hospitality laundry industry makes further plea to Government
UK hospitality laundries have begged politicians not to forget just how desperate the industry’s plight is. A Christmas card organised by the TSA (Textiles Services Association) featured a bare Christmas tree and the words ‘a not so happy christmas.’ The card is signed by many of the biggest names in the laundry industry, and is backed by UK Hospitality. It includes quotes from some of the hospitality’s biggest names, including Hilton Hotels and Radisson Blu. “We’re so grateful for the support of the hospitality industry,” says David Stevens, CEO of the TSA. “What we need now is government action. We have hundreds of businesses that are desperate for financial aid – so far they’ve had virtually nothing and they face ruin. We have 24,000 workers at risk of being unemployed. We have a hospitality industry that relies on us – and won’t be able to function if we go under.”
Jestic and MKN agree distribution partnership
Jestic Foodservice Solutions has agreed a deal with German manufacturer MKN to distribute the latter’s range of combi ovens in the UK. Working in tandem with the current MKN structure in the UK, the Jestic team will be responsible for growing national account business, whilst also holding UK stock to ensure availability to UK customers when required. From this month, a range of MKN combi ovens will be available at the Jestic test kitchen facilities in Paddock Wood and Manchester, whilst MKN will continue to offer test kitchen capacity at First Choice, who will continue as the UK parts distributor for the brand.
Woods Foodservice goes carbon neutral
Woods Foodservice has received CarbonNeutral certification following a long-standing commitment to reducing the environmental impact of its business. The certification is awarded to companies which have reduced carbon footprints to zero using a combination of in-house efficiency measures, renewable energy, and external emissions reductions. Woods says it has always been conscious of its carbon footprint and has been working towards this target for a number of years, introducing eco-friendly practices wherever possible to minimise emissions. Among the various ‘green’ initiatives in place is the Woods warehouse, a “state-of-the-art” fully insulated facility in Uxbridge which uses energy efficient heating, ventilation, air conditioning and refrigeration equipment. “We have always been environmentally minded at Woods because we believe it’s the right thing to do, and as it’s become more and more important for our customers and their diners, becoming carbon neutral was the natural next step,” says managing director Darren Labbett.
Cold pressed small batch hot sauce
Stocked at independent London restaurants and shops including Top Cuvée, Hill & Szrok, Wine & Rind and Yardarm, Kold Sauce is billed as a funky, fermented, old school American-style hot sauce. Fermented and aged in barrels the product is raw and cold pressed in small batches, giving it a ‘lip-smacking freshness that sets it apart from almost every other hot sauce in the UK’. Created as a passion project by founder Drew Wolf in the throes of the first lockdown, Kold Sauce offers a medium-high heat level and a deep umami flavour. After hitting the ground running, Wolf now works with a small team of friends producing every bottle of Kold Sauce by hand, at night, in his east London kitchen space. Limited-edition sauces include the now sold out Kold Gold, and the new Kold Green, made with a blend of zesty green hot peppers.