Remember when milk was delivered to your door? It's happening again with the Modern Milkman!

You can Plant-ify your breakfast with delicious vegan options delivered directly to your door.

Homeowners can now upgrade their breakfast routine this World Vegan Month with mouth-watering vegan brownies, creamy oat drinks, cold-pressed juices and real oaty porridge, all delivered single-use and plastic free.

Sustainable grocery delivery service, Modern Milkman, has highlighted its best vegan options, which are available for delivery right to doorsteps nationwide

The typical breakfast fare often includes everything from eggs and pancakes to milky porridge and all the meaty trimmings of a classic English fry-up, which is limiting for those choosing to follow a vegan or flexitarian diet. 

So in order to help make mornings that little bit easier, but just as delicious this World Vegan Month, Modern Milkman, the 21st century’s answer to the traditional milkround, is showcasing its delicious range of vegan options, offering plant-based fans a convenient and eco-conscious breakfast choice and all delivered directly to your doorstep.

From a velvety oat drink and fresh fruit juice classics to real oaty porridge and indulgent dark chocolate brownies, the award-winning grocery delivery service has teamed up with independent British food brands in a sustainable effort to offer customers a plant-based selection of guilt-free, environmentally-friendly treats that can be enjoyed by everyone from the comfort of their home.

Available to order from themodernmilkman.co.uk, the plant-based drinks are delivered in returnable glass bottles, which are collected, washed, and reused or in single-use plastic free, recyclable, or home-compostable packaging - offering a convenient way to adopt a more eco-friendly lifestyle and preserve our planet’s resources.

Modern Milkman’s perfect oat drink comes from Oato, the first and the original oat-based dairy alternative. 

For those looking for a dairy-free option without missing out on vital vitamins and minerals including; calcium, D3, B12. B2 and iodine, this deliciously creamy, sustainably dreamy oat drink works just like dairy milk. Whether it’s for your coffee, tea or cereal, it uses 100% British oats, providing an original milky texture for both new and experienced vegans as well as those who are lactose intolerant. Plus, it’s delivered in a reusable glass bottle! Who knew being sustainable could be so tasty?

Yockenthwaite real oaty porridge

The ultimate cosy comfort food, Yockenthwaite Farm real oaty wholegrain porridge, has a multitude of goodness. The freshly rolled oats have a high fibre layer and retained natural oils and flavours, which make them creamier than ever and a delectable start to the day! 

Packaged in home compostable, plastic-free packaging the real oaty porridge is perfectly paired with the oat drink.

Cold-pressed Fruit Juice Bundle

Packed with nutritious fruity flavours suitable for everybody’s lifestyle, the Flawsome Cold-pressed Fruit Juice Bundle comes in three mouthwatering flavours; apple and strawberry, apple and superberry and sweet and sour apple. 

These eco-friendly, tasty fruit drinks not only arrive in returnable glass bottles but prevent fruits going to waste, with each wonderful bundle saving seven-and-a-half apples, 45 chokeberries and five strawberries from being wasted.

Vegan Dark Chocolate Brownies

For those with a sweet tooth who aren't keen on abandoning their chocolate fix, the Modern Milkman and Grazed Brownies has the perfect vegan option, guaranteed to provide a very special treat for the tastebuds. 

These luxuriously decadent vegan dark chocolate brownies are available on the milkround – which delivers up to three times a week. So, the chocaholics among us can devour these guilt-free, gooey brownies whilst taking care of the planet, as they’re delivered in eco-conscious paper packaging, with home compostable lining!  

Simon Mellin, who is the CEO and Founder at Modern Milkman, said: “We believe it’s vitally  important that everyone can enjoy sustainably sourced and eco-conscious products, no matter their diet or lifestyle. We believe that sustainable choices should be convenient and accessible to all – no matter your diet.”

For more information and to join the Modern Milkman milkround, visit: themodernmilkman.co.uk or sign-up via the Modern Milkman’s easy-to-use free app which is available on iOS or Android.

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Inspiring Documentary About the Origin of Coffee Premieres at the University of Plymouth

Over 200 individuals gathered at the University of Plymouth late last month for the premiere of a special documentary, commissioned by Plymouth-based food court, Jabulani. 

The documentary film told the origin story of Jabulani Coffee, which is an organic specialty coffee, produced as a result of a partnership between Owens Coffee and the Diversity Business Incubator (DBI), a business hub for minority ethnicity entrepreneurs. 

The food court, which the coffee was originally roasted for, was established by husband-and-wife team Jabo Butera and Liliane Uwimana as part of a DBI project focused on regenerating Plymouth’s Union Street area. 

Jabo and Liliane have since worked tirelessly to bring people together and support local communities in both the UK and Rwanda, through social impact projects funded by profits made in their shop. Their mission is to raise awareness of the effect of the Rwandan genocide as well as the social importance and impact of how coffee connects communities and cultures.

In June, Jabo set off on a trip to Rwanda, along with Liz Orgill of Owens Coffee, Christina Wilkins of Brand Biscuit Studio and Tom Carder of Tom Carder Media, to film ‘The Jabulani Coffee Origin Story’, a film about how a remarkable spirit of togetherness inspires a nation and binds this coffee with a purpose.  

To coincide with the premiere of the film, Brand Biscuit Studio rebranded the speciality grade Rwandan single origin coffee. 

Jabulani, an organic coffee with purpose

Jabulani beans are grown in the Gakenke District of Rwanda. The coffee offers a juicy, black tea finish with sweet notes of cherry, hibiscus and vanilla. It’s recommended for both filter and espresso.

Coffee from Rwanda is mainly produced by smallholders who own the land, normally under one hectare per family.

This organic single origin coffee is produced by the Twongerekawa Coko Cooperative: a group of 204 members, of which 169 are female, who grow their coffee at unusually high levels (2,000m above sea level) so the beans are slowly ripened and, as a result, filled with flavour. 

The Coko Cooperative is a small cooperative of mostly women, based in Northern Rwanda and found in the highest areas of the Gakenke District. These women are celebrated community leaders: supporting them supports their communities. 

Using regenerative and organic farming methods to sustainable standards, the community takes meticulous care to ensure the annual harvest makes speciality grading, which puts Jabulani Coffee in the top 10% of quality coffee in the world. The plantation is high up in the green Rwandan hills and provides ideal conditions for shade-grown Arabica coffee. 

Owens Coffee and Jabo have a direct relationship with the Twongerekawa Coko Cooperative. Sales of the beans support an initiative which connects ambassadors from the UK and Rwanda to exchange knowledge, nurture leadership and encourage positive global change.

Currently roasted and distributed by Owens Coffee, Jabulani Coffee is available to buy from the online shop (owenscoffee.com) or The Roastery shop in Ivybridge (200g for £7.76 and 1kg for £27.00).

Since 2010, Owens Coffee has supported the aims of the Fairtrade Foundation and is proud that 100% of its coffee range is certified Fairtrade and organic.  After hearing the story through Owens Coffee and Jabo, Alison Derrick and Sue Errington of Fairtrade Devon visited the cooperative in October. And, following talks with Fairtrade South West, Alison attended the premiere to announce that the cooperative’s President Thaerese Nyirangwabije and Manager Vincent Nsengiyumva have been invited to visit the UK in 2023, to support Fairtrade Devon during Fairtrade Fortnight (27 February to 12 March 2023).

To watch the documentary or to find out more please visit www.jabulanicoffee.com and to stay up-to-date, follow @jabulanicoffee on Instagram and Jabulani Coffee on Facebook.

To learn more about Owens Coffee, please visit owenscoffee.com. 

Fudge Kitchen Goes Employee Owned

For almost 40 years Fudge Kitchen has been a trailblazer in the confectionery world, driven by a simple mission, to make the world sweeter; by making nice things, while making things better along the way. 

From their multi-award-winning confectionery to the iconic retail theatre that put them on the map throughout the UK's most popular historic cities, their reputation amongst customers and other confectioners alike is one they're, justifiably, extremely proud of.

In the midst of the Covid-19 pandemic, Fudge Kitchen reaffirmed the three pillars upon which their business is built. Their product, the planet, and the people who made the company what it is today.

With the future and the sustainability of the business kept firmly in mind, MD Sian Holt decided made this year to ensure Fudge Kitchen would be in the best hands to deliver their future mission. As of October 28th, Fudge Kitchen has been an employee-owned business.

Through an Employee Ownership Trust, Fudge Kitchen hopes to ensure that as a purpose-driven business they're able to continue delivering on their mission whilst affording all their staff greater equity in the business.

In Sian's words, “You can't make the best products without exceptional fudge makers, nor deliver amazing customer experiences and service without energised and passionate entertainers with a love of people. 

"And you can't hope to create a better business for the planet without a commitment from a united community. It's thanks to those amazing teams that we are where we are today, and who we look to for the next four decades of innovation.”

Employee ownership is one of the UKs fastest-growing business succession solutions. In fact there are now in excess of 1,000 employee-owned businesses, with the sector more than doubling in the past three years. 

James de le Vingne, who is the CEO of the Employee Ownership Association said: “Businesses that give employees a stake and a say build trust and shared responsibility, uniting leaders and employees behind a common purpose, and leaving businesses in a better position to flex and adapt.”

The fast pace of growth amongst businesses has taken off with the use of the employee ownership trust (EOT), introduced by the government in 2014 to encourage long-term employee ownership, and one in every 20 private company sales is now to an EOT, with Fudge Kitchen joining a network of EOTs in the UK that include Richer Sounds and Go Ape.

As Fudge Kitchen stands on the cusp of their 40th year, this is an exciting time for everyone at Fudge Kitchen and the whole team are looking forward to all the sweet things that are yet to come!

Key Challenges Facing Hospitality Industry to Be Tackled at Leading Virtual Event

Designed to provide invaluable advice and insight for hospitality operators navigating through the challenges of uncertainty and rising costs, Access All Areas will bring together an unrivalled series of contributors talking all things hospitality. 

The event is organised by sector technology specialist Access Hospitality and the first session will welcome Kate Nicholls, CEO of UK Hospitality, and other industry experts to discuss the latest developments and support packages within the industry.

As well as general technology masterclasses, Access All Areas will feature ten hospitality-specific sessions showcasing industry expertise across areas ranging from the expansion of activity-led venues to loyalty programmes, finance and accounting to the advancements in hospitality tech that are driving great guest experiences and streamlining operational costs. Asma Khan, founder and CEO of Darjeeling Express will also host a session on diversity and equality within the hospitality sector.

Henry Seddon, managing director of Access Hospitality, said “Hospitality operators continue to respond positively to the severe challenges they face but there is always something to learn from each other when we share best practice. Access All Areas will combine this advice with the latest advances in technology that bring practical solutions to the challenges faced in increasing sales, reducing costs and looking after the workforce. 

Everyone is welcome to join any – or all – of the Access All Areas sessions free of charge as we present a programme that offers help and advice for working smartly to deliver an exceptional guest experience and build a motivated and productive workforce. If the schedule is not convenient, operators are invited to register and watch on demand at a more suitable time as we want to make the help, advice and discussions as accessible for as many people as possible.”

Access All Areas for hospitality runs online from Tuesday 8th to Friday 18th November 2022 with free registration now open for each session. You can sign up here https://events.theaccessgroup.com/AAA22/home

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Arla foods develops new solution for creating fermented drinks

Arla Foods Ingredients has developed a new solution that allows the creation of fermented drinks that are both clear and high in protein, a valuable and new innovation in the healthy beverage space.

As demonstrated by the continuing popularity of drinks such as kombucha, drinking yoghurts and clear protein drinks, there's a clear and high demand for novel ready-to-drink products. 

Recent innovations include fermented protein beverages, which offer synergistic health benefits because protein supports the growth and viability of probiotics.

The new solution, based on 100% whey-based hydrolysates Lacprodan®HYDRO.365 and Nutrilac® FO-8571, opens up new, innovative ways to give fermented protein beverages an interesting twist. 

This is because it significantly minimises cloudiness and sedimentation, it can be used to create high-protein fermented beverages that are just as clear as alternatives which don't have protein.

Manufacturers can use it with thermophilic cultures for fermented drinks, or mesophilic cultures for kombucha-style beverages, both of which are high in probiotics, meeting a key consumer requirement, and also lactose-free. They can also be produced on a standard yoghurt processing line.

Barbara Jensen, who is the Sales Development Manager at Arla Foods Ingredients, said: “The market for healthy beverages is incredibly dynamic, with categories like kombucha enjoying phenomenal success. 

"Our goal is always to help our customers lead innovation and now we’re giving them opportunities to offer their consumers a new twist on fermented protein beverages, a category that’s already very exciting. 

"With this new solution they can create on-trend beverages that aren't only high in both protein and probiotics, but also stand out from the pack because of their clear, refreshing appearance.”

You can learn more at https://www.arlafoodsingredients.com.