Greggs’ disappearing sugar
There’s no doubting the subject of healthy eating is high on the agenda for retailers and food and beverage businesses – a point that was all too evident at the IGD Big Debate last week.
But Greggs boss Roger Whiteside has a unique method of cutting down the unwanted content in their produce.
Revealing his secrets on how the company trims the sugar content in its doughnuts, Whiteside pointed to an image of a ring doughnut and joked: “We just put a hole in it.”
We don’t expect ranges of holey burgers and chocolate bars to be hitting shelves any time soon, though.
Morrisons’ parental pumpkin panic
Morrisons is carving out a niche in the underserved squash market this Halloween by offering pumpkin carving tutorials in some of its supermarkets.
When research carried out by the grocer found that nearly half of parents lack confidence in their pumpkin carving skills, Morrisons knew the people needed a hero.
Enter Morrisons head of pumpkins David Bartle. Armed with stencils, talcum powder and LED tealights, he will not rest until he has squashed every parental pumpkin fear that crosses his path.
Not all heroes wear capes – unless it’s Halloween, in which case they might.
Sacroloaf! M&S’s Anglo-French adventure
The French disdain for British cooking may reach its limit with M&S Food’s new creation.
The grocer has launched the first ever ’croloaf’, a combination of a croissant and bread. Your first question might be ‘why’, but M&S makes a convincing case.
The hybrid apparently represents the “perfect fusion of the French and British breakfast” and “is perfect for those who like the convenience of grabbing a slice of toast for breakfast but love the delicious buttery taste of croissants”.
What’s more, the loaf doesn’t need to be eaten on the day and is less calorific despite being made with French butter.
We doubt that will satisfy purists, but it sounds pretty good to us.
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