Food and Nutrition

The past two years we have worked harder than ever before to ensure that we provide balanced and nutritious meals that are tasty for the consumer.

• We no longer produce any meals containing hydrogenated vegetable oil.
• There is no monosodium glutamate in any of our meals
• Some 80% of individual meals sold contain only moderate salt
• Schools' meals are free from artificial colourings, flavours, preservatives and sweeteners.
• We have a list of ingredients that we have banned from our food, and another list where we restrict their use (over and above the regulatory requirements).
• 90% of individual meals contribute at least one of your five portions of fruit or vegetables a day
• We produce meals to meet the needs of customers with special dietary requirements such as diabetics, gluten-free diets and low-fat diets
• The So Simple range is suitable for people with renal problems

It's all part of the social pillar of sustainability, which improves the lives of our stakeholders. Tim Charles and his team have been developing new healthy and appetising products that appeal to our consumers. We are constantly seeking to innovate and improve our existing ranges, both in terms of quality and nutrition. We are driven partly by customer feedback and partly by our own increasing awareness of healthy eating.

We run two on-site laboratories. The chemistry lab examines raw produce, particularly from new suppliers as part of their approval process. We are especially checking to see that the levels of nutrition that the suppliers claim are present are matched in the ingredient. We are also undertaking routine laboratory testing of the finished
product, again to ensure that the nutritional content on the label actually exists in the meal. This laboratory is accredited by the Campden Laboratory Accreditation Scheme annually.

Our main focus has always been on nutrition. It is a journey of continual improvement, and we are continuing along that path.

Tim Charles
Head of Product Development

 

Phil Rimmer was a top chef at one of the leading country house hotels. Phil brings a focus on quality and nutrition to our range of meals. He demonstrates enormous passion and creativity to his work, which is reflected in the delicious meals he creates for many different areas of the community, ranging from primary schoolchildren to the elderly.

At any one time we are developing 40, 50, or maybe more new dishes. Recently we were working on 25 different desserts for the Schools Range. I take the clients' brief and develop it, this involves sourcing quality ingredients. If all goes to plan we will make the meal four or five times before scaling it up to factory proportions.

Once we have made a meal we will freeze it and then reheat it later. That way we get to sample it in exactly the same way that the consumer will eat it. Some meals take a few more goes to get to the quality that we are looking for.

When thinking about the Schools' range we are not only deciding what not to put into it - artificial colours, flavourings and sweeteners - but also what we can put into it to contribute to the children's "five a day" target.

 

Phil Rimmer
Head Development Chef