www.nestle-schoolcanteen.com.au www.nestle-schoolcanteen.com.au e h c e c m

FOODSERVICEREPBRIEFSCHOOLCANTEEN FARE

Minimise food poisoning risksusing HACCP principles

Three tasty dairy recipesALLERGIES & INTOLERANCES

Great products to stock up on

insi

de

MAY 2010

ISSUE 49

INSIDE BRIEF 3

Heinz and Golden Circle take great pride in our reputation for providing quality, nutritious food and beverages to schools with recognisable brands.

For more information please call our Customer Support Team on 1800 037 058.

® Registered Trademark. ™ Trademark.Cottee’s and the flag device are trademarks of Cadbury Enterprises Pte. Ltd. and are used under licence by H.J. Heinz Company Australia Limited.Copyright © 2010 H.J. Heinz Company Australia Limited

®

Publisher Lorraine LovelockCreative Director Lindsay YeomansEditor Alex PaigeCommunications Manager Samantha LewisCommunications Assistant Alayna WalshDesign Martine VanderspuyFinished Art Carole StewartPhotography Jason Loucas cover, 3.

The Armory Pty LimitedABN 48 000 530 423Level 7, 53 Walker StreetNorth Sydney NSW 2060Tel: 02 9954 4300 · Fax: 02 9957 6134Email: info@thearmory.com.au

Foodservice Rep Inside Brief contains advertisements from variousthird parties. The publisher does not take responsibility for the contentor information contained within these advertisements.The authors and publisher of Foodservice Rep Inside Brief are notresponsible for any actions taken on the basis of information con-tained herein nor for any error or omission contained herein. Thepublisher and authors expressly disclaim all liability in respect ofanything done or not done in reliance upon all or any part of thecontents of Foodservice Rep Inside Brief. Copyright in this publi-cation is vested in the publisher The Armory Pty Limited. All rightsreserved. No part of this publication may be reproduced in any formor by any means without the written permission of the publisherThe Armory Pty Limited. Copyright © 2010 The Armory Pty Limited.PRIVACY NOTICE: This issue of Foodservice Rep Inside Brief may contain offers which require you to provide information aboutyourself or your company if you choose to enter or take part inthem. If you provide information to The Armory Pty Limited it mayuse information to send you details of other products, services oroffers. The Armory Pty Limited may also give your information toother organisations that are associated with The Armory Pty Limited.Unless you tell us not to The Armory Pty Limited may give your information to other organisations that may use it to inform youabout other products, services or offers. If you would like to gainaccess to the information The Armory Pty Limited holds about you please contact our Privacy Officer at The Armory Pty Limited,Level 7, 53 Walker St, North Sydney NSW 2060.

CONTENTSVIEWPOINT – 4Food technologist Dessirae Luther-Sproule shares herextensive knowledge of HACCP principles and how their use can minimise food poisoning risks in the school canteen. If you’re not familiar with HACCP, here’s your chance to findout more.

RECIPES – 8Three fantastic dairy recipes to try in the canteen – kids aresure to love these tasty treats!

INSIGHT – 10With more and more people being diagnosed with foodallergies and intolerances, it’s important to be aware of thedangers of cross-contamination and the need to keep childrensafe. Dietitian Penny Dellsperger from the Coeliac Society ofNSW gives some tips and hints.

PRODUCT NEWS – 12Here are some great suggestions for popular products to stockup on – from kids’ favourites to items designed to make lifeeasier for busy canteen staff.

FOODSERVICEREPBRIEFin

side WHY SHONA USES GLAD

Shona McKenzie, pictured left,

is co-canteen manager at Manly

West Primary School, on Sydney’s

northern beaches. And as you can

see from the photo, she’s a keen

user of GLAD products like GLAD

Wrap, GLAD Bake, GLAD Foil

and GLAD Go-Between.

Thanks to its premium quality and

performance, GLAD Wrap seals

in food freshness and flavour, so

it’s the ideal choice when you

want to wrap food for longer-term

storage. You can even use it in

the microwave!

Each pack of GLAD Wrap features

an easy-to-remove start of roll

sticker, a wide opening for easy

access and end-of-roll reminder

so you won’t run out. There’s also the traditional blade cutter and Safe-T-Cutter that

reduces risk of injury.

Shona also uses GLAD Bake, which you can use to line baking trays and prevent food

from sticking. It eliminates the need to butter, flour or spray trays and is easy to peel

off. As Shona says, “The cutter on the edge of the box is great – it makes it really easy

for us to line our trays quickly!”

And don’t forget GLAD Foil – available in all-purpose grade ideal for covering pans

and lining trays, as well as heavy duty grade for wrapping bulky goods and oven heat-

ing and cooking – and GLAD Go-Between, freezer film which prevents food from

sticking and makes portion control easier. Just remove and defrost as much or as little

as you need when you need it!

How Shona uses GLAD products:

• GLAD Foil to wrap pre-cooked food for oven reheating

• GLAD Bake to line trays for home-made pizza subs

• GLAD Wrap to wrap

cookies and muffins

• GLAD Go-Between to

freeze pineapple rings

www.bullafoodservice.com.au15 Swann Drive Derrimut 3030 PO Box 318 Sunshine MDC, Victoria 3020 AustraliaABN 11 845 336 184 Bulla Orders Ph: 1300 134 882 Fax: 1300 134 992

First Quality Australian Dairy Foods Since 1910 AUSTRALIAN MADE AUSTRALIAN OWNED

Boost Bliss BarKids love the delicious new Boost Bliss Bars that

are 97% fat free and made without artifi cial

colours or fl avours.

Half the Boost Bliss bar is low-fat ice cream and

half is mixed berry gelati, which is made with

40% real fruit.

Thick & Fruity YogurtBulla Thick & Fruity chilled yogurt is 98% Fat Free and contains

a minimum of 12% fruit, made up of chunks of real fruit plus

a fruit swirl.

Thick & Fruity Yogurt has no artifi cial colours or fl avours, contains

3 live cultures, is gluten free and is a good source of calcium.

Available in 6 delicious fl avours, there’s sure to be a Thick & Fruity

Yogurt to suit every taste.

Bulla Light 98% Fat Free Ice Cream CupsBulla party cups are the perfect portion controlled treat.

Like all Bulla ice cream cups, the Light 98% Fat Free cups

are made with fresh milk and cream.

At 100mls per serve, Bulla party cups are perfect for school

children of all ages.

Healthy TreatsWhen it comes to healthy treats for schools, Bulla has all the bases covered.

INSIDE BRIEF 4

tailed information on food allergies see our story

on page 10).

Dessirae says HACCP is all about the way we

control risks – and in the case of food, one of the

most important ones is its temperature. “Cold

food has to be kept cold and hot food kept hot,”

she points out. “Another important issue is

personal and equipment hygiene – good hand-

washing, proper cleaning of equipment, not

keeping raw food next to cooked food so as to

prevent risk of cross-contamination, and keep-

ing food preparation areas clean.”

The above might sound obvious, but Dessirae

says that while most people understand basic

hygiene and temperature principles, once you

start talking to them in depth misconceptions

and lack of knowledge become commonplace.

“People know you need to keep food in the

fridge, but they don’t necessarily know how cold

the fridge temperature needs to be,” she uses as

an example.

Another common mistake is to use a detergent

to clean a food preparation surface, but not follow

this up with a sanitiser (chemical to kill bacteria).

How to minimisefood poisoning risksHACCP principles at work tomake your school canteen safer

VIEWPOINT

If you manage or work in a school canteen, you may have seen the acronym “HACCP”used in product brochures, packaging or promotional material. You may even know itstands for Hazard Analysis Critical ControlPoint. But what actually is HACCP, and howare its prin ciples relevant to the managementand safety of school canteens?

To find out, Inside Brief spoke to Dessirae

Luther-Sproule, a food technologist who has

worked for companies like Cerebos and

White Wings and for the past 17 years has been

a consultant to the food industry working on

food safety HACCP systems, product formu -

lation and development, food safety training

and legislation.

“HACCP is a documented risk management

system,” Dessirae explains. “It’s all about iden-

tifying risks within your food safety situation

and finding ways to reduce or eliminate them.

The most obvious one is the risk of microbial

contamination, which causes food-borne illness.

This is potentially dangerous as people can

get very ill or even die. But another risk that’s

very important in the school canteen is that of

allergen cross-contamination – the best-known

danger in this regard is peanuts, and lots of

schools have controls in place for that.” (For de-

B I G F L A V O U R F O R L I T T L E M O N S T E R S

ABC Sales & Marketing Ph: (08) 8269 4143 Fax: (08) 8344 3517. Contact us for your nearest distributor.

Healthy SnacksHealthy Snacks

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L E MM O N S T E R SAMBER COMPLIANT

VIEWPOINT Continued

“A dishwasher with a good hot rinse cycle will

act as a sanitiser, but otherwise you need a food

grade sanitiser,” Dessirae says. “A lot of people

don’t realise you have to use both.

“Similarly, they don’t understand freezing doesn’t

kill bacteria, so when you thaw frozen food out,

the bacteria will start to grow again.”

This is why it’s so important that oven-cooked

food is heated to the right temperature for the

correct amount of time – to ensure all bacteria is

killed. As Dessirae explains, it’s the inside temper -

ature of the food in the oven that’s important,

not whatever temperature the oven is set to!

She advises that canteen staff should monitor

food temperatures closely: “I know from expe-

rience with my own fridge at home that in the

middle of summer it’s not easy trying to keep it

below 5°C. And frequent opening and closing of

the door will affect the temperature. Of course

that can’t be avoided during busy periods. What’s

essential is to ensure that food stored overnight

in the fridge is kept at the right temperature –

which is 5°C or less. You should check use a

fridge thermometer to check the temperature

the next morning – before you start using the

food – to make sure that ham, cheese and so on

has been kept at that temperature overnight.”

Staff also need to know what to do if the food

has been stored at 10°C instead of 5° – “in this

case you have no choice but to throw it away!”

Dessirae emphasises. “This is a good example

of why it’s important for everyone to under-

stand the rules of food management and what to

do if something goes wrong. Food poisoning

doesn’t happen if everything’s working smoothly

– you only get growth of micro organisms when

there’s been some kind of problem or mistake.

If the pie oven doesn’t get hot enough, for in-

stance, or someone puts yesterday’s leftover

pies back in the oven for a second day.”

While all this sounds a bit scary, Dessirae points

out that most of it comes down to common

sense – “wash your hands, keep things clean. It

sounds very simple but unfortunately not every-

one seems to have that awareness.” To minimise

these risks, Dessirae recommends canteen man-

agers make sure all staff and volunteers are

aware of the appropriate rules and procedures.

“A book stuffed away in a cupboard is useless.

What you need are laminated charts and advice

panels up on the wall. Simple things like remind-

ing people to wash their hands and check food

temperatures – less than 5°C or greater than

60°C is the general rule,” she says. “And have

thermometers available so people can make

sure that is the case.

“You also need to have the correct types of clean-

ing chemicals on hand, and put posters up ex-

plaining the procedure. Signs are great for jogging

the memory – don’t store raw food above cooked

food in the fridge, if you’re cutting raw meat on

the cutting board you need to wash it before cut-

ting something else, always wear gloves. These

sorts of things should be prominently displayed

throughout the work area.”

It’s also important to pay special attention when

you have a new person starting in the canteen –

“induction-style training is very useful here,”

Dessirae says. “Put the new person with an ex-

perienced staffer who can teach them not just

how the canteen operates but also go through

the food safety rules.”

VIEWPOINT Continued

“Simple thingslike remindingpeople to wash theirhands andcheck foodtemperatures –less than 5°Cor greater than60°C is thegeneral rule.”

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INSIDE BRIEF 9

At Nestlé Professional we take nutrition seri-

ously. In fact, as part of the world’s leading food

and beverage company, our long term commit-

ment to nutrition, health and wellness is enshrined

in our corporate principles.

So it should come as no surprise that Nestlé

Professional offers an extensive range of

Healthy Kids registered products for use in

school canteens. These products meet the

Healthy Kids nutrient criteria set by the Healthy

Kids Association.

As part of our ongoing commitment to provid-

ing the school market with quality products that

meet the nutritional needs of growing kids,

we’ve also created a new website at www.nestle-

schoolcanteen.com.au

Designed to help schools provide healthy food

to children by providing educational resources,

the website includes tips and hints to help you run

a successful canteen, fresh menu ideas and sug-

gestions, and of course a comprehensive listing

of all relevant Nestlé Professional products.

Our school canteen range covers five different

categories, all of which include fantastic products

that kids are sure to love, under brand names

you know and trust:

CULINARYMAGGI WHOLENESS Gluten Free Mashed

Potato features the real flavour of real potatoes

and is quick and easy to prepare. Just add water

and it will stay soft and light for hours. Contains

skim milk. Available in 4kg and 7kg.

Also available:

• MAGGI WHOLENESS Gravy which is gluten

free, low fat and sodium reduced (contains

31% less sodium than standard MAGGI Rich

Gravy Mix) with no added MSG.

• MAGGI WHOLENESS Gluten Free Stocks –

ideal flavour enhancers which are low in fat

and saturated fat with no added MSG.

• MAGGI Classic Soup Mix range, now with

reduced sodium and low fat levels. Most also

have low sugar content. There are 24 tasty, nu-

tritious varieties to choose from.

NESTLÉ PROFESSIONAL HAS YOURSCHOOL CANTEEN NEEDS COVERED

MILKS & DESSERTSNESTLÉ Mousse Mixes are low GI with re-

duced fat and make a terrific tasting treat for

kids of all ages. Just whip with water and serve.

Available in seven popular flavours.

Also available:

• NESTLÉ No Bake Egg Custard Dessert Mix.

Low GI and easy to prepare – simply combine

with skim milk and cook on stovetop, then

pour into containers and refrigerate.

• CARNATION Light & Creamy Evaporated

Milk.

• SUNSHINE Full Cream Milk Powder.

BEVERAGESNESTLÉ MILO was invented in Australia and

is a genuine Aussie icon! Add to hot or cold

milk for a great low GI drink that kids will love.

Also available:

• NESTLÉ MILO B-SMART. Contains iodine

and other vital ingredients for mental develop-

ment, focus and concentration. Heart Founda-

tion approved product with 25% less total

sugars and less fat than standard MILO.

• NESTLÉ NESQUIK comes in three flavours

including NESQUIK Chocolate, the world’s

most popular chocolate drink.

• NESTLÉ Malted Milk. Delicious when added

to smoothies!

• NESTLÉ ALPEN BLEND and NESTLÉ Rich

& Creamy Hot Chocolate.

• NESTLÉ MILO in Vending Mix and EZ Care

Cold Beverage Systems packs.

NUTRITIOUS SNACKSUNCLE TOBYS Muesli Bars are filled with the

nutrient-rich combination of wholegrain oats

and wheat. They’re built to fuel active minds

and bodies. Available in Chewy (Forest Fruit,

Apricot) and Crunchy (Apricot, Nut Crumble)

varieties, they contain no artificial colours or

flavours and are a source of fibre.

BREAKFAST CEREALSUNCLE TOBYS Breakfast Cereals are the ideal

choice for the increasing number of school can-

teens which serve breakfast.

Portion control packs include UNCLE TOBYS

Plus (ANTIOXIDANT LIFT, FIBRE LIFT ,

Omega 3 Lift and SPORTS LIFT), VITA BRITS,

VITA BRITS WEETIES, Natural Style Muesli

– Original Swiss and UNCLE TOBYS Oats

Quick Sachets – Creamy Honey.

The retail pack range covers UNCLE TOBYS

PLUS (ANTIOXIDANT LIFT, FIBRE LIFT,

Omega 3 Lift, SPORTS LIFT), VITA BRITS,

VITA BRITS WEETIES, Cheerios, MILO

Cereal, Natural Style Muesli – Original Swiss,

UNCLE TOBYS Traditional Oats and UNCLE

TOBYS Quick Oats.

SPECIAL OFFERFor a limited time only register on the Nestlé

Professional School Canteen Resource website to

receive our e-newsletter and you’ll get a colander

valued at $39.95 RRP and a pasta fork valued at

$14.95 RRP for your school canteen.

Simply enter the promotion code CANTEEN

when you register. Opt-in to receive our quarterly

e-newsletter and stay up to date with new prod-

ucts, handy hints and promotions.

This offer is available from 06/05/2010 to

24/07/2010 or while stocks last. You must check

the opt-in box to be eligible. Limit one per school.

Visit us at www.nestle-schoolcanteen.com.au

NESTLÉ NEWS

INSIDE BRIEF 8

Apple Crumble CupsMakes 10

INGREDIENTS10 apples, peeled, cored and sliced1/2 cup water1/4 cup sugar1kg Australian reduced fat vanilla yogurt21/2 cups low fat muesli

METHOD1. Combine apples, water and sugar in a

saucepan and cook, stirring occasionally,until apples are just tender, about 15 minutes. Cool and refrigerate untilrequired.

2. Layer apples, yogurt and muesli into 10 x 225ml disposable serving cups, fin-ishing with a layer of yogurt and a sprin-kling of muesli. Cover and refrigerate untilrequired.

ADDITIONAL INFORMATIONGranny Smith apples are the best for cooking!

The stewed apples can be made in advanceand kept refrigerated for 5 days beforeassembly. Substitute stewed apples forcanned fruit in natural juice if desired.

Apple Crumble Cups will only last a day ortwo in the fridge once assembled, as themuesli can become soggy.

RECIPES

Dairy Recipes Try these three terrific and tasty recipes in yourschool canteen today! Each has been chosen forits attractive presentation and appeal to kids!

Banana BreadServes 10

INGREDIENTS3 (400g peeled) very ripe bananas, mashed1/4 cup brown sugar1 teaspoon vanilla essence60g Australian reduced fat dairy

spread, melted2 eggs, beaten1/2 cup Australian reduced fat milk1 3/4 cups wholemeal self-raising flour2 teaspoons mixed spice1/2 teaspoon bicarbonate soda1/2 cup rolled oats1 tablespoon rolled oats, extra, for sprinkling

METHOD1. Mix bananas, sugar, vanilla, dairy

spread, eggs and milk in a large bowl.

2. In another bowl sift together flour, spice,and bicarbonate soda and stir in the oats.Gently fold in the wet ingredients untilcombined, taking care not to over mix.

3. Pour batter into a lightly greased21x11cm loaf pan. Sprinkle with extraoats and then bake at 180C for 55-60minutes or until a skewer comes out clean.

4. Cool on a wire rack. Slice and servespread with reduced fat ricotta or creamcheese and drizzled with a little honey if desired.

Volcano Breakfast BunsServes 10

INGREDIENTS10 wholegrain/wholemeal dinner rolls5 slices lean ham, cut in quarters10 x 50g eggs11/2 cups grated Australian reduced fat

cheddar cheese

METHOD1. Cut the top third off the rolls and scoop

out most of the bread.

2. Line each roll with 2 quarters of ham,crack an egg into each and sprinkle with cheese.

3. Bake at 180°C for 15 minutes or until therolls and cheese are golden. Cool slightlybefore serving.

ADDITIONAL INFORMATIONTip: These rolls can also be made ahead oftime and eaten cool. To keep rolls warm,place them in the pie warmer.

3008 Foodservice REPƒ.ai 1 22/03/10 4:11 PM

INSIDE BRIEF 10

Whether there are more people with allergies

today, or simply that more people are having

their allergies diagnosed, is open to debate. But

one thing is certain – public awareness of food

allergies and intolerances is much higher than

in the past.

Australia’s Food Standards Code now includes

a ‘nil tolerance’ on cross-contamination from

food allergens, which has prompted food manu-

facturers to go to great lengths on their labelling.

That’s why we see food labels stating ‘May

contain traces of …’ or ‘This product has been

manufactured on equipment also used for the

manufacture of …’ typically followed by a food

to which many people have an allergy.

Penny Dellsperger, a dietitian who works for

The Coeliac Society of NSW, spoke to Inside

Brief about food intolerances and allergies and

the difference between them.

Penny explains: “Coeliac disease is an auto-

immune disorder, which is a different immune

system reaction than is the case with food aller-

gies. Coeliac disease will make you sick but it

won’t kill you. But food allergens may trigger

anaphylaxis – a severe form of allergic reaction

which can be life-threatening. Different people

will have different reactions depending on the

severity of their allergy, but what can happen is

over time they can become more sensitised to

the allergen and eventually develop an anaphy-

lactic reaction.”

The Food Standards Code gives a list of com-

mon allergens and intolerances – cereals contain-

ing gluten and their products, namely, wheat,

rye, barley oats and spelt, crustacea (shellfish)

and their products, egg and fish products, milk,

peanuts and soybeans, added sulphites and tree

nuts and sesame seeds. The most common ones

affecting children are gluten, egg, peanuts and

other nuts, and milk.

In the case of both food intolerances and aller-

gies, early diagnosis is clearly important – then

the issue becomes how to manage the problem,

via diet.

“What’s important for canteen staff is to under-

stand if something does contain an allergen,”

Penny explains. “People with coeliac disease

are taught to ask whether there’s gluten in the

food they want, but that means the person they’re

asking needs to know the answer!

“Therefore, it’s important to read labels and be

able to identify the presence of food allergens

in products.”

Organisations such as The Coeliac Society of

Australia and Anaphylaxis Australia have infor-

mation and literature available for canteens and

schools to help them cater for children with food

intolerances and allergies. And many school

canteens have removed common allergens such

as peanuts and eggs altogether – the risk of

cross-contamination from food preparation

areas has been judged too great.

“There’s lots of background information avail-

able, and once you’re informed, it’s really a

question of tailoring your food to the needs of

the children at your school,” Penny says.

“When the parents of children with food aller-

gies or intolerances get involved with the school

canteen, it helps a lot in raising awareness and

educating the staff.”

INSIGHT

Penny’s primary focus is naturally coeliac disease,

a lifelong intolerance to dietary gluten which

affects one per cent of our population – but only

25 per cent of those who have it are currently

diagnosed. Gluten is a protein found in wheat,

rye, barely and oats as well as ingredients derived

from those grains. This means people with coeliac

disease must avoid these foods or suffer unpleas-

ant consequences similar to food poisoning.

“A lot of the time coeliac disease develops in

childhood, and we are concerned that many

kids have it and it’s not being picked up,” Penny

says. “In most cases it develops by the age of

10, but the average age of diagnosis is 40, so we

know it generally develops a lot earlier than diag-

nosed. Symptoms may be headaches, bloating,

diarrhea, tiredness, lethargy and concentration

difficulties. But these symptoms can be caused

by lots of other things too, so the child needs to

see a doctor for correct diagnosis.”

Be aware of foodallergies andintolerances

INSIDE BRIEF 12

What the switched-on canteenmanager should stock!Here’s a rundown of some of today’s popular products which savvy canteen managers across thecountry are stocking up on – from tasty treats that kids love to eat, to indispensable items that makelife easier for busy staff!

REFRESHINGLY GREENNestlé Professional is launching an exciting

new MILO E Z Care System. This system dis-

penses icy cold MILO with fresh milk, just the

way your students love it.

MILO prepared with skim milk is registered as a

Healthy Kids green product, suitable for every-

day consumption.

For additional information, please contact Nestlé

Professional on 1800 20 30 50 or simply log

onto www.nestleprofessional.com and click on

the Cold MILO Machine button to apply for a

free machine for your school canteen, subject to

site and customer approval.

MONSTER RICE STICKS from

Mamee Foods come in Cheese and Vegetable

flavours and are always a great hit with the kids.

They’re gluten free and a source of fibre with

no preservatives, no added MSG or flavour

enhancers, and no GM ingredients.

Monster Rice Sticks are FOCiS-registered and

compliant with the Healthy Kid’s Amber criteria.

And of course they taste terrific! Available

nationwide – contact Tel (08) 8239 4143 for

your nearest distributor.

ASTRA VINYL CLEAN HANDSDISPOSABLE GLOVES from

Clorox Commercial are ideal for handling food.

They’re premium quality, latex free and

powdered to make them easy to put on and take

off and have been tested to meet Australian

standard AS1199. Available in boxes of 100.

Clorox also has a range of gloves in vinyl, latex

and nitrile in powdered and powdered-free, to meet

a wide variety of uses in cooking and cleaning.

Contact Clorox Commercial Customer Service

on: Toll free 1300 731 030 or 1800 240 502.

PRODUCT NEWS

Want to encourage healthy eating in growing kids? Chickadee Roasted Chicken

Meat makes the grade. Three varieties available, Diced Roasted Chicken Meat,

Short Sliced Roasted Chicken Meat (skin free), and Sliced Roasted Chicken

Breast Strips (skin free), all come fully cooked, pre sliced and ready to use.

All are gluten free and packed in handy and hygienic zipfresh resealable bags

– use only what you need and freeze or refrigerate the rest for later. For easy

to serve Aussie chicken that kids will love... Inghams has the answer.

Chickadee Sliced Roasted Chicken Breast Strips (skin free) 0009814

Chickadee Diced Roasted Chicken Meat (skin free) 0009810

Chickadee Short Sliced Roast Chicken Meat 0009811

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SALES OFFICES: QLD (07) 3380 4400 · NSW (02) 9826 4932 · VIC (03) 5971 3200 · SA (08) 8280 6666 · NT (08) 8988 1076 · WA (08) 9441 4200 · TAS (03) 6269 0200

Chickadee Sliced Roasted Chicken Breast Strips | 0009814CHICKADEE CHICKENGOUJONS from Inghams Foodservice

have been recently reformulated so their taste

and texture is better than ever! They’re now made

from 100 per cent Australian chicken breast

meat, still coated in that crunchy potato crumb.

Chickadee Chicken Goujons contain no artifi-

cial colours or flavours and are portion controlled

for serving convenience. They make a great

snack served on their own or with dipping sauce,

and they’re also ideal chopped in salads.

SALES OFFICES: QLD (07) 3380 4400

NSW (02) 9826 4932 · VIC (03) 5971 3200

SA (08) 8280 6666 · NT (08) 8988 1076

WA (08) 9441 4200 · TAS (03) 6269 0200

PRODUCT NEWS Continued

TUKKA TUBZ from Vesco Foods are

real fast food that’s all-natural and all-Australian,

with no added colours, flavours, preservatives

or MSG.

Each Tukka Tubz is a nutritious meal rich in

protein and/or calcium, with a healthy vegie

content for a balanced diet.

They’re available in seven varieties: Kickin’

Chicken (honey soy chicken with rice), Totally

Twisted (spaghetti meatballs), Nacho Wedgez

(potato wedges with salsa sauce), Double

Cheese Blaster (pizza top beef lasgane), Mac-a-

Cheeze with Bacon (a new take on macaroni

cheese), Cha Cha Chilli (mexican beef with

rice) and Couch Potato Beefy Mash.

Each 260g serve is just the right size for a generous

snack or healthy mini-meal and great value

for money too. All varieties in the range are

between 1.9 per cent and 4.3 per cent fat content

and come in convenient C-PET trays which can

be easily heated in the microwave or oven. You

can even store them in the pie warmer for a

ready to eat meal!

Tukka Tubz meet the Healthy Kid’s Green criteria.

For more information please contact Fred

Holman, National Food Service Sales Manager

(08) 9273 6146 or 0418 921 745.

JUICY ICE STICKS also from Golden

Circle are made from 99 per cent fruit juice,

with no added sugar, artificial colours or flavours.

They come ready to freeze in packs of 25 sticks

and are product registered by FOCiS and a

Healthy Kids registered Amber product.

They’re also a Queensland ‘Smart Choice’

Amber product. Juicy Ice Sticks are available in

five delicious flavours: Apple & Blackcurrant,

Fruit Salad, Orange, Pineapple and Apple.

For more information please contact the

customer support team on 1800 037 058.

When it comes to keeping food fresh in a busy commercial

kitchen or food preparation environment, GLAD® Wrap has

got you covered.

HACCP accredited, GLAD® Wrap is made from high-quality

polyethylene, is versatile, easy-to-handle, clings tight to seal

in freshness for short or long term storage and is completely

microwave safe.

Super-sized for commercial use, GLAD® Wrap’s dispenser

pack features a Safe-T-Cutter that allows safe, quick and

efficient cutting. It also includes an easy-to-remove start-of-

roll sticker plus an end-of-roll reminder, as well as a convenient

wide access opening on the top of the pack.

So if you want to keep your food fresher for longer, make

sure you’re using Australia’s Number 1 food wrap.

You’ll be glad you’re usingARMORY CLO002

INSIDE BRIEF 14

LOL (internet-speak for Laugh Out Loud) from Golden Circle is carbonated 99 per cent fruit juice drink,

with each can’s contents equivalent to approximately one serve of fruit. It’s rich in vitamin C, with no added

sugar, artificial colours or preservatives. LOL is available in six flavours: U Da Man (apple and mandarin),

Tropkl (apple and pineapple and passionfruit), Straz Bri (apple and strawberry), P Chee (apple and peach

and mango), Razz Bri (apple and raspberry) and B Current (apple and blackcurrant). Each 250ml can comes

in packs of 12 and all flavours are registered by FOCis and are a Healthy Kids registered amber product.

For more information please contact the customer support team on 1800 037 058.