foodservice resourcesspring edition 2011

contentscontents

Introduction 1

Experts 2

Partner features 4

Did you know 8

New Partners 11

News 12

Recipes 17

Calendar 18

Competitions 21

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Welcome to spring and our freshly hatched eighth and always growing issue of Foodserv-ice Resources.

The staff and management at Church Resourc-es are dedicated and proud of the significant support and positive change in the greater Not-For-Profit community that we work to facilitate. In an increasingly regulated, complex, and globalised operating environment it is critical to ensure that we remain on the leading edge of change, to ensure that our Member organisa-tions have all of the commercial tools and ad-vantages to deliver the best possible outcomes to the community under their care.

To deliver this goal and ensure relevance well into the future, our CEO Luke Kenny has planned and implemented the first stage of a strategic realignment to deliver increasing levels of service, innovation and focus on our

Introduction

Reducing the total cost of the supply chain, while improving quality, driving innova-tion, process improvement and sustainability.

Introduction

Members. We have two invigorated, integrated and expanded teams led by two new and highly regarded General Managers:

Mark Hopcroft - GM Strategic Partnerships

Don Milligan - GM Member Services

We are extremely excited with the scope of positive changes being implemented and in the period ahead you will be hearing a lot more about our new team, offers, partners and in-creased levels of service.

With this in mind our goal is for Church Re-sources remains to become your first resource – it is that simple.

Martin KenrickNational Supply Manager- Foodservice

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Experts

The debate about whether to serve full cream milk in aged care is one of those issues much like the use of sugar free diets (which incidentally don’t ex-ist). Let’s look at full cream milk a little more closely and get the big picture.

Milk is an important component of a balanced food intake. It is considered one of the world’s most ‘complete’ foods and rich dietary source of calcium. The nutrients in diary foods can help prevent dental cavities, osteoporosis, high blood pressure, stroke and kidney stones. Milk contains over ten essential nutrients as shown in the table (left).

Full cream milk or not full cream milk, that is the Question............ So what is the answer?

Nutrition in Aged Care

As you can see milk provides a wide range of nutri-ents and each one of these is important maintaining good health.

Milk is white in colour due to the milk protein Casein which reflects light, giving milk its whiteness. In Australia we have a wide range of milks in which to choose from and some of these have added health benefits like the inclusion of vitamin D and milks designed for additional bone support.

Nutrient BenefitCalcium Strong Bones and teeth

Muscle functionOsteoporosis prevention

Carbohydrate(Lactose)

Fuel for the bodyAssist groth and vitatlity

Magnesium Muscle function Energy transfer within body

Phosphorus Strong bones and teethRelease of energy

Potassium Blood pressure control Muscle and nerve function

Protein Growth and developmentMuscle strengthHealing wounds

Riboflavin B2 Grow helathy eyes and skinVitamin A (Retinol)

Immune functionHealthy eyesight and skin

Vitamin B12 Brain and nerve functionProduction of red blood cells

Zinc Immune function, growth and development

Composition of milk in Australia - per 100mL

Type of milkEnergy

(kJ)Protein

(g)Fat(g)

Carbohydrate(g)

Calcium(mg)

Regular 271 3.3 3.8 4.7 114UHT/Long life 272 3.5 3.7 4.6 117Skim 144 3.6 0.1 5.0 123Reduced fat(modified) 204 3.9 1.4 5.3 137

Low fat(modified) 187 4.6 0.2 6.5 160

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Karen AbbeyKaren is a Foodservice aged care specialist dietician and has presented at conferences nationally and internationally on topics rang-ing from menu design, nutrition specification in foodservice, and nutrition for the elderly.

Experts

Let’s look at the fat content In the table below you can see the amount of fat in milk. For an average glass of full cream milk 250ml has the following fat content:

Fat total 9.7gSaturated fat 6.438gPolyunsaturated fat 0.258gMonounsaturated fat 2.57g

Saturated fat is the largest component of total fat; however, milk does contain a large amount of monounsaturated fat as well. Another important point about milk is that it contains a good source of protein; one glass will provide 8.5g of protein and is a good source of energy. Studies have shown that drinking 2 to 3 glasses of milk everyday is beneficial and that all types of milk can have a beneficial af-fect on heart health.

One of the major issues in aged care is that often the elderly are generally not large eaters, the por-tion size tends to decrease and weight loss can be a serious problem. Full cream milk just provides that little bit of extra energy and protein intake, so therefore it should be the milk of choice for drinking and cooking. This is especially true for residents who have poor appetites, reduce food intake or have lost weight. For those residents who are over-weight then reduced fat milk is a good product to use as it still provides a good but reduced source of protein and calcium.

What do we do if people cannot drink milk? Firstly there are lactose reduced dairy products available which can often be used as a good dairy substitute as well as soy, nut and rice milks. In Aus-tralia soy milks are fortified with calcium making one glass of soy milk equivalent to one glass of cow’s milk in terms of calcium.

What do you do if the resident does not enjoy drink-ing milk, but is fine with other dairy products? Then it is important to ensure that full cream versions of these are used, for example, full cream yogurt, custard and ice cream. More importantly cook with full cream milk to maximise its uptake with sweets and sauces.

How can milk be used in aged care? Firstly offering glasses of milk throughout the day is a good way of not only increasing calcium but offering a fluid. If plain milk is not popular then offer, flavoured milk or even milk shakes made with fruit. Desserts on the menu are really important in aged care as not only are desserts popular to eat but also can be made from milk and provide a high calcium source.

Milk is an important food, containing essential nutrients and provides one of the main sources of calcium in our diets. In age care milk is an essen-tial food, can be used in so many different ways throughout the menu and for added energy use full cream milk.

Food And Nutrition Journal

To get your FREE copy of the Karen Abbey’s electronic “Food and Nutrition Journal” please go to the Nutrition and Catering web site to sign up for the FANJournal.

http://www.nutcat.com.au

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Partner feature

The potato plant is a factory that catches sunlight and produces 50 tonnes or more of nutritious tubers (potatoes) per hectare. However, the productivity of traditional varieties relies on the application of fungi-cides, fertilisers, and irrigation water.

The Simplot potato program began the search for low impact varieties ten years ago, and we are very excited about two new varieties — Bondi and Moonlight — which were bred by NZPFR (New Zealand Plant and Food Research). The benefits include greatly reduced nitrogen and potassium fertiliser inputs, resistance to fungi, and improved water efficiency.

This adds up to a smaller environmental footprint and lower CO2 emissions for the production of the potatoes used in Edgell and Gardenland products.

Bondi was named after its ability to thrive on sandy soil. It produces long, white-fleshed tubers which are ideal for making crispy French fries. Over the last 3 years of commercial testing it has produced

The Humble Spud - Bondi Beauties - new varieties, lower environmental footprint, larger & faster growth, less fungacides - better for you, better for the environment.

Simplot

heavy crops with no fungicide sprays and with a big cut in applied fertilisers. In 2009/10 an area of Bondi grown with no added fertilisers or chemicals achieved a medium yield of high quality tubers.

Moonlight produces a heavy set of oval tubers which are used to make wedges with an even shape, great mouth-feel, and a real potato taste. Moonlight shares Bondi’s lower need for fertiliser and chemical sprays, with the added bonus of mi-serly water use—about 1.5 mega-litres less water is applied per hectare.

Simplot continues to work with potato breeders around the world, aiming to bring the best varieties to our customers.

As a preferred partner of Church Resources, Food 4 Thought magazine would like to o�er you a free subscription.

Please email your contact name, business name and full business address to food4thought@simplot.com.au

Free Subscription

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Partner feature

The topic of date marking can be complex, Bidvest have prepared a short summary to help make read and using date marking in your facility

Bidvest

Food must be date marked1. Unless otherwise expressly prescribed in this

Code, the label on the package of food must includes –

a. Its use-by date, where the food should be consumed before a certain date because of health or safety reasons; b. The best-before date of the food is two years or more; or c. The food is- i. An individual portion of ice cream or ice confection; or ii. In a small package, except where the food should be consumed before a certain date because of health or safety reasons.

The label on the package of bread with a shelf life less than 7 days, may include instead of a best-before date – a. Its backed-on date; or b. Its backed-for date.

Food must not be sold past its use-by date.

If you have any questions about date marking of foods supplied by Bidvest Foodservice, please visit www.bidvest.com.au.

Bidvest receives many queries in relation to the use of date marking on product. Particularly in relation to canned products that do not have any date mark-ings. Bidvest has provided the following for your assistance; we hope it helps to resolve any queries you may have.

The following is an extract from the Food Standards Code from Food Standards Australia New Zealand in relation to Date Marking of food (i.e. Baked On/For, Best Before and Use by Dates).

Æ Bread has a shelf life of seven (7) days and a “baked on” or “backed for” date is quite ac-ceptable under legislation;

Æ Product that has more than two (2) years shelf life does not require date marking (i.e. “Best Before” or “Use by...”); and

Æ Product that has exceeded its “use by” date cannot be sold or used once that date has been exceeded.

Date marking is the responsibility of the manufac-turer, who decides on which date method is the most appropriate. It is the manufacturer who deter-mines the shelf life of a product. If a product sold without a date marking, in particular canned food, then the manufacturer has determined that the product has a shelf life of greater than two (2) years and the product can be safely consumed unless the packaging has been compromised (i.e. damaged).

Standard 1.2.5 Date Marking of Packaged FoodBaked-on date, in relation to bread, means the date on which the bread was baked.Best-before date, in relation to a package of food, means the date which signifies the end of the peri-od during which the intact package of food, if stored in accordance with any stated storage conditions, will remain fully marketable an will retain any spe-cific qualities for which express or implied claims have been made.

Use-by date, in relation to a package of food, means the date which signifies the end of the estimated period if stored in accordance with any stated storage conditions, after which the intact package of food should not be consumed because of health and safety reasons.

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Partner feature

Four out of five principle tastes are affected by age, how can we use this knowledge to entice the appetite of the elderly?

Bring back the Joy of Food : Boost the flavour

adding herbs, spices, MAGGI stocks and boosters. Soup powders can also be used to enhance flavour in savoury dishes. Nestle Professional has a versa-tile range of 23 delicious soups that can be added to a variety of dishes. When salt perception is re-duced in the elderly we need to consider the priority of maintaining an adequate food intake; therefore it may be recommended that a little extra salt be added to foods to enhance appetite.

Nestle Professional has a versatile range of deli-cious soups and boosters that are a great way to enhance flavour in savoury dishes.

Visit the Nestle Professional website for delicious recipe ideas www.nestleprofesional.com.

References ¹ de Graaf C, Paulan Polet P, A. van Staveren W. Sensory Per-ception and Pleasantness of Food Flavors in Elderly Subjects, J Gerontol (1994) 49 (3): P93-P99. ² Schiffman S . Food Recognition by the Elderly, Gerontol (1977) 32 (5): 586-592. ³ Healthy Ageing :The role of Nutrition and Lifestyle. The Report of a British Nutrition Task Force. The British Nutrition Founda-tion.2009

The sense of taste in the elderly As we age our sense of taste can diminish, which can have a negative on appetite and food intake. Studies have found that there are considerable differences between young and elderly people in their sensory perception and pleasantness of food flavours¹ with more elderly people commenting on the weakness of the smell or taste of the foods².

A number of medical conditions (e.g. Alzheimer’s and Parkinson’s disease) in addition to medication can alter taste and smell. While disorders in taste affect just 0.6% of the population when it comes to those over 65 years of age, this can increase up to 40% ³.

What is taste and how is it affected?The sensation of taste is detected in taste buds, which are located not only on the tongue, but also in the soft palate of the mouth, parts of the throat and oesophagus (food pipe). Saliva plays a key role as it dissolves the flavour particles to allow the taste buds to sense the taste. As we age, our sensory taste cells remain intact but it is thought that the changes in our saliva actually affect taste percep-tion.

We have 5 principle tastes: bitter, salty, sour, and sweet and Unami (often described as savoury). Four of these are affected by ageing: bitter, salt, and sour and to a lesser extent, sweet. For elderly people who must take multiple medications, salt taste is the most affected³.

To entice appetite, boost the flavour of foods With reductions in both taste and smell as we age, it is no wonder the joy of food can be lost. This can result in alterations in food intake and can increase the risk of malnutrition in the elderly.

Savoury dishes can be enhanced in flavour by

All people have five principle tastes; bitter, salty, sour, sweet and Unami (often described as savoury).

Four of these are affected by ageing; bitter, salt, sour and, to a lesser extent, sweet.

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Partner feature

We may not experience it every day of the week, but sometimes our motivation and energy levels can dwindle significantly in the hours after lunch. Why?

Beat the afternoon slump

We may not experience it every day of the week, but sometimes our motivation and energy levels can dwindle significantly in the hours after lunch. Why? It has a lot to do with the natural rhythms of our body – we have a biological tendency to hit an energy lull in the afternoon. But it’s also related to our diet – when our blood sugar drops after we have digested a meal it can make us feel tired and lethargic.

The good news is that there are plenty of simple things you can do to beat the afternoon slump. Here are just a few of our favourites:

Eat well: Start your day off with a good breakfast and eat a nutritious lunch – it really helps with the energy levels in the afternoon. Aim for foods that give you sustained energy. Try to have a wholegrain cereal with at least three grams of fibre per serve in the mornings, and for lunch try wholegrain bread with hummus spread and plenty of salad.

Get active: Even if you only have 10 minutes, mov-ing your body will make you feel more energetic. If you work in an office, go for a quick walk around the building or have a stretch and take some deep breaths at your desk. And, if you can, head out into the sunshine during your lunch break – the sun’s rays can help fight fatigue later in the day.

Make snacks count: Before you reach for a cup of coffee, soft drink or a cup of tea to give you a boost – think about the dip in energy that will come after the short burst. When it comes to energy, it’s much better to snack on fruit and yoghurt, or a

dried fruit and nut mix with apple, apricot, walnuts and almonds, which will help with the energy levels throughout the entire afternoon. Fruit smoothies are also a great choice.

Nap and sleep: For the best way to beat the after-noon slump, researchers actually recommend a 15 minute power nap when you start feeling tired. Un-fortunately for most of us this is not an option - but making sure you get enough shuteye in the evening is also a good way to help keep your eyes open in the afternoon. Try to get yourself into a routine of going to bed at a certain time each night and wak-ing up around the same time each day.

If you would like credible and practical advice about health and nutrition, or if you’re just looking for healthy meal ideas for you and your family, contact us at the Sanitarium Nutrition Service on 1800 673 392. Alternatively, you can email us at nutrition@sanitarium.com.au It’s free and we’d love to hear from you!

For recipe ideas visit the Sanitarium website www.sanitarium.com.au

Page 15: Roast Pumpkin Walnut and Snow Pea Salad

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Did you know

While most forms of E. coli are harmless, there are a few strains that can cause very serious food borne illness.

Diversey

The organismEscherichia coli is a type of bacteria that is com-mon in the guts of humans and other warm blooded animals. While most forms of E. coli are harmless, there are a few strains that can cause very serious food borne illness. One of the types that can cause illness is a subclass that is called Enterohaemor-rhagic E. coli or EHEC. EHEC were first identified as a public health risk in the early 1980s and one of the factors responsible for the illness caused by EHEC is the ability of these organisms to produce a toxin that is very similar to the toxin produced by Shigella (the causative agent of the illness dys-entery). Note that other terms for this same group of bacteria include Shiga Toxin-producing E. Coli (STEC) or verocytotoxic E. coli (VTEC). These all generally refer to the same group of microorgan-isms.

The illnessSymptoms of the diseases caused by EHEC in-clude abdominal cramps and diarrhoea that may in some cases be bloody diarrhoea (hemorrhagic colitis). Fever and vomiting may also occur. The in-cubation period can range from three to eight days. Most patients recover within 10 days. However in a small proportion of patients, particularly young children and the elderly, infection with EHEC can lead to a far more serious illness. The infection may lead to a life-threatening disease called hemolytic uremic syndrome (HUS). HUS is characterized by acute kidney failure. It is estimated that up to 10% of patients with EHEC infection may develop HUS. HUS has a fatality rate that ranged from 3% to 5%. Overall, HUS is the most common cause of acute renal failure in young children. It can cause neuro-logical complications (such as seizure, stroke and coma) in 25% of HUS patients. In those that survive HUS about 50% of them can experience chronic long term renal problems. However in this outbreak it seems 70% of those affected are adult women. (REF: http://www.who.int/mediacentre/factsheets/fs125/en/index.html).

Not only is the illness caused by this type of organ-ism very serious, the number of organisms needed to make an individual ill is very small. The US Food and Drug Administration has stated that ingesting as few as 10 bacteria to make an individual ill (Ref: FDA Bad Bug Book) so preventing contamination of food with this organism is critical to controlling the illness.

How does EHEC spread?EHEC live in the guts of ruminant animals, includ-ing cattle, goats, sheep, deer, and elk. The major source for human illnesses is food that has been contaminated with feces from cattle. Although, other kinds of animals including pigs and birds some-times pick up EHEC from the environment and may spread it. Infections start when you swallow EHEC—in other words, when you get tiny (usu-ally invisible) amounts of human or animal faeces in your mouth. Unfortunately, this happens more often than we would like to think about. (REF: http://www.cdc.gov/nczved/divisions/dfbmd/diseases/ecoli_o157h7/ )

A wide variety of foods have been linked to out-breaks of EHEC. These include undercooked ground beef, unpasteurized apple cider, and a variety of dairy products. Also implicated more and more commonly are raw fruits and vegetables such as lettuce, peppers, spinach, sprouts, and tomatoes. Although this is a food borne illness, it is possible to spread this illness person-to-person, particularly if good hand hygiene practices are not followed. An asymptomatic carrier state has been reported, where individuals show no signs of dis-ease but are capable of infecting others. The dura-tion of excretion of EHEC is about one week or less in adults, but can be longer in children.EHEC can also be found on surfaces and in water that is contaminated with faeces.

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Did you knowPreventing the illnessThe CDC and WHO both have five recommenda-tions for preventing this illness that can be summa-rized with these 6 points:1. First on both lists is to clean your hands. It is

absolutely critical to wash or disinfect hands after going to the bathroom, after handling raw produce or meat, before handling any food, and before eating. Hand disinfection provides a better kill of bacteria than hand washing and is thus preferred over hand washing at any time. Hand washing remains mandatory for removing visible soil from hands.

2. Be sure to clean and disinfect any food contact surface before food is placed onto that surface. Prevent cross contamination by

separating raw and cooked food and by wash-ing produce thoroughly and washing and dis-infecting food contact surfaces and equipment used for food processing and preparation.

3. Cook food thoroughly. Heating to 70ºC (160ºF) will inactivate EHEC. When cooking food it is important to use a food thermom-eter as color is not always a good indicator of cooking temperatures.

4. Avoid unsafe water. Always make sure that the water you are using for cooking and cleaning is safe and potable.

5. Store food at a safe temperature. Keep cold foods cold (below 5ºC) and hot foods hot (above 60ºC).

6. It is critical to wash or disinfect hands before eating.

The most frequently asked questions about the Australian Chicken Industry, M&J Chickens and the chickens they produce...

M&J Chickens

Are Australian chickens kept in cages?Australian meat chickens are not kept in cages. They are raised in large sheds that are environmen-tally controlled and in which they are free to roam around.

Are chickens fed hormones in Australia?Australian chickens are not fed hormones. Nor are they administered hormones in any other way. Their rapid growth occurs naturally due to selective breeding and optimal nutrition. Independent tests by the Department of Agriculture, Fisheries and Forest-ry, as part of the National Residue Survey, confirm that Australian chicken meat is free of added hor-mones.

Does Australia import poultry meat?No, all poultry meat consumed in Australia is grown domestically. To protect the local birds from dis-eases, raw chicken meat and live birds cannot be imported. Some cooked chicken meat, mainly as an ingredient to processed food, e.g. canned soup or animal food, may be imported but only if the chicken meat is processed in accordance with strict protocols (prolonged exposure to high tempera-tures) to ensure that there is no unacceptable risk to Australian poultry or consumers.

How many meat chickens are produced in Aus-tralia?An annual total of about 490 million chickens are produced and processed for chicken meat. This equates to more than 750 million kg of chicken

meat. Consumption (and production) of chicken meat has steadily increased over the past 50 years to now reach about 33kg per annum and person, roughly equal to the consumption of red meat.

Do you need to have a rooster for chickens to lay eggs?No, you do not need a rooster for a hen to produce eggs. A hen will lay (unfertilised) eggs irrespective of whether there is a rooster on the scene or not. All commercial eggs you buy in the supermarket (or any other retail outlet) have been produced this way i.e. they are all unfertilized eggs. A hen produces the same number of eggs if there is no rooster around than she would if there were a rooster around.However, the only way you can get an embryo growing in an egg (and chickens hatched from an egg) is to have the hen’s ovum fertilized by sperm from a rooster while it is in the hen’s shell gland. To produce fertile eggs from which you can hatch chicks, therefore, you need a rooster.

For more infromationVisit www.mandjchickens.com.au or Call 1300 CHURCH (1300 248 724)

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Did you know

FOODSERVICESDairy for Today’s Professionals

The team at Fonterra take the role of Dairy for To-day’s Professionals seriously, and continually invest in the training of their team. Here is an insight into some of the training sessions held throughout the year for the Fonterra Sales Team.

Product Training 101 All Fonterra Foodservice Sales Executives spend time in Fonterra’s purpose-built test kitchen learning about the Fonterra range of products; how they are made, how they compare against competitor prod-ucts, their key attributes such as look, taste, feel and smell.

Farm and Factory ToursThere is no better way to really understand your products than by seeing where, and how they are made. Earlier this year Fonterra had an early morn-ing visit to a dairy farm in Western Victoria, followed by a tour of the Fonterra butter factory in Cobden.

Annual Fonterra Foodservice ConferenceThe Fonterra Foodservice 2011 conference was held in the Yarra Valley, Victoria. It was a great op-portunity for the sales and marketing team to get together and review the past years performance, discuss the plans for the year to.... continued over...come, embark on some product and self develop-ment, and also have a bit of fun.

One of the highlights of the conference was a moti-vational and inspirational speech by Peter Baines. Peter provided a rare insight into the lessons learnt from challenges faced in his career as a NSW police officer and forensic investigator. Peter shared stories of his own experiences working in Thailand after the 2004 Boxing Day Tsunami and provided insights into leadership in extraordinary circum-stances.

For more information about Fonterra, please visit http://www.fonterrafoodservices.com/

Fonterra - behind the scenes

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New Partners

The newest member of the Bidvest Family is also the newest member of the Church Resources Foodservice Program.

Bidvest Fresh

PZ Cussons ProfessionalChurch Resources is always looking for new ways to help you save. Our newest supply partner, PZ Cussons Profressional, you can now access some of Australia’s most well konwn and leading cleaning product brands. Brands included in the PZ Cussons Profressional stable include:

Æ Trix Professional Laundry Powder - De-signed uniquely for Foodservice, Hospitality and Industrial applications Trix Professional produces reliable results, cost efficiently.

Æ Morning Fresh - Australia’s favourite Dish-washing Liquid, Morning Fresh with a unique grease cutting power gives you guaranteed performance time and time again.

Æ Radiant - The Radiant range is specially de-signed to cater for all your washing needs and includes powder, liquid and gel products for front and top loading washing machines.

Æ Imperial Leather - The Imperial Leather

range of hand washes delivers a little luxury every day. Whether its for your customers or your staff, our range of hand washes have been specifically selected with the Profes-sional in mind.

Æ Nilodor Concentrated Deodoriser - If there is one thing certain in our business, unpleas-ant odours come with the territory! You can count on the Nilodor range of deodorisers to neutralise odours, fast and effectively.

For more information call 1300 853 431 or visit www.pzcussonsprofessional.com.

Church Resources is proud to introduce the our newest foodservice program Supply Partner, “Bidvest Fresh”, also the newest member to the Bidvest family.

Fresh Food for the Foodservice Industry The perfect solution to your fresh menu require-ments, Bidvest Fresh deals directly with growers, ensuring they source the best quality produce at competitive prices.

Their range includes: Æ Fresh fruit, vegetables and herbs Æ Smallgoods Æ Meat, poultry and game Æ Club Fresh trays Æ Dairy and eggs

Operating six days a week, the Bidvest Fresh trained fresh food specialists hand-select each item, and with scheduled delivery times, you can be guar-anteed that produce will arrive crisp, fresh and on time, every time.

Online orderingWill allow our Members to take control of their transactional process in a secure web environment, with full product information at their disposal.The order site provides you with:

Æ Fast-track ordering templates Æ Stock availability Æ Current pricing n Planning and costing Æ Transaction history n One Æ Multi-warehouse login Æ Secure payment facility n Promotions

Church Resources Members in New South Wales can take advantage of Bivest Fresh right now by contact Church Resources on 1300 CHURCH (1300 248 724) or by visiting:www.findfreshfast.com.au.

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News

Prime Nutrition - Enprocal concessional pricesEnprocal, the Australian designed and made formu-lated supplement, is now available to Church Re-sources members at concessional rates. Enprocal (En – energy, pro – protein, cal – calcium) is made by Prime Nutrition, Church Resources’ Preferred Partner which makes and markets nutritional prod-ucts primarily for the aged and acute care sectors. Enprocal’s main nutritional function is to address conditions of sub-optimal nutrition. Its key charac-teristics are high protein/high energy and an ability to fortify foods with very high levels of nutrition from small doses.

New Generation productEnprocal is a New Generation product aiming to help create a new product able to specifically ad-dress frailty and malnutrition.

Whey protein The major feature is its protein source, whey protein concentrate, well known in sports/athletics circles for its ability to enhance lean muscle mass. Whey

protein has excellent “bioavailability” - which means it can convert readily to energy and muscle. It is also highly regarded for its digestibility or ability to be easily tolerated as a food source even in higher intakes.

The small serving size (35g standard serve), ultra low GI (just 9 - promotes slow digestion and only gradual rise in blood sugar) and high fibre, Enprocal stands out from the crown in this category. It’s also high in inulin, a naturally occurring vegetable based fibre with an association with improved gut health.

Enprocal is now available at exclusive conces-sional prices for Church Resources Members. For more information about Enprocal or Prime Nutrition, please visit www.primenutrition.com.au

Pacific West broke new ground by being the first to offer MSC certified sustainable seafood products to the foodservice sector in Australia.

Pacific West

Pacific West is playing a leading role in transform-ing the seafood market to a more sustainable basis by becoming the first seafood supplier to offer food-service providers with the choice of putting Sustain-able seafood as certified by Marine Stewardship Council (MSC) on their menus.

The new range will be sold under the “Sustain-able Harvest” brand; Pacific West is now sourcing the fish for its original tempura range of products from an MSC certified hake wild captured fishery in South Africa, and these products will now bear the MSC blue ecolabel.

Marketing Manager of Pacific West, Cindy Eska-rous says: “Pacific West are happy to show initiative in doing our part towards preserving our Marine life. We’ve always been deemed to be doing the right thing with our fisheries and in managing resources but we’ve also gone the next step by getting certifi-cation by MSC.”

Patrick Caleo from MSC says “Pacific West has been ahead of the game in this regard and must be commended for this. By offering MSC certified prod-ucts - through its Sustainable Harvest brand - Pacif-ic West is the first to provide foodservice companies in Australia with the opportunity to serve wild-caught seafood that is certified as sustainable,”

Pacific West has proven itself sustainable against the world’s most rigorous science based standard for sustainable fishing practices. This standard evaluates the state of the fish stocks being sort, the environmental impacts of the fishery and whether there are effective overarching governance systems in place to manage it.

Æ 100% Sustainable Capensis Hake Fillets Æ No off cuts or compromise Æ Sea frozen from a wild capture fishery in

South Africa

Since 1995, Pacific West has become one of Aus-tralia’s foremost suppliers of premium frozen sea-food and Asian pastry products. Church Resources is proud to be partnered with Pacific West, working to create a Sustainable Seafood option for your facility’s menus.

13

News

Lion Nathan and Nationals foods to change nameIn May this year Lion Nathan and National Foods announced their intention to change their company name, and their wholly-owned business units, to Lion.

As a consequence of this change we have changed some of our entity names. Please note the following changes:

Æ Lion Nathan National Foods Pty Limited will become Lion Pty Ltd

Æ National Foods Pty Limited will become Lion – Dairy & Drinks Ltd

Æ National Foods Australia Pty Limited will be-come LD&D Australia Pty Limited

Æ National Food Finance Pty Limited will be-come Lion – Dairy & Drinks Finance Pty Limited

Æ National Foods Milk Pty Limited will become LD&D Milk Pty Limited

Æ National Foods Dairy Foods Pty Limited will become LD&D Foods Pty Limited

There will be no changes to any of Lion’s other entity names. ABN numbers will also remain the same. You will be pleased to know that this is a change to name only, there is no change to the relationship between you, Church Resources and Lion (previ-

ously National Foods). Your day-to-day interaction with Lion will not change –business units will contin-ue to operate as separate entities as they do now. Please continue to contact Lion through the same channels you always have.

You are also still able to contact Church Resources for assistance with any questions you have or is-sues that may arise.

At the beginning of October, Lion will transition to their new name on invoicing, statements, credit notes and other documents. Please wait until this time to change your records to reflect the new trad-ing name - Lion will contact you with further advice at that point.

In the meantime, you will also be able to learn more about Lion via their new corporate website www.lionco.com

Prepared Foods - New Package sizeChurch Resources Preferred Partner, Prepared Foods Australia, has introduced new packaging sizes and expanded their breakfast, vegetable and dessert options for their popular Health Cuisine range of pureed protein and vegetables.

All pureed products will now be available in 1.8kg trays and 120g bowls in response to customer de-mand for more flexible product size options.

The 1.8kg trays are suitable for medium to large scale facilities and can be heated in the tray in all conventional and steam ovens. The 120g bowls have been developed with smaller facilities in mind and are suitable for all conventional and steam ovens as well as microwaves.

New pureed meal options include porridge, brus-sel sprouts, pumpkin and sweet potato (previously available separately), pumpkin with dairy-free mar-garine (nuttlex) and new pureed desserts cheese cake and carrot cake. All products are available in both 1.8kg trays and 120g bowls.

With the addition of the products the Health Cuisine puree range now offers food service managers complete meal solutions from breakfast to dessert.PFA’s National Sales Manager Ken Hartley said “The new packaging formats will help health and aged care facilities to better manage inventory, improve waste control and reduce labour and han-dling costs. Moving from the 1kg bag to the larger

1.8kg ovenable tray means reduced handling in the kitchen. The tray can also go straight into the oven and once heated meals can be decanted direct from the trays onto the plate.

“For smaller facilities getting food service right can be a balancing act with fluctuating patient numbers, so the 120g bowl option cuts down on wastage and labour associated with storing and preparing large amounts of food,” he said.

Visit www.preparedfoods.com.au for more informa-tion about Prepared Foods and new package sizes.

14

News

Mrs Macs - What is Angus?Scotland produced the first breed of Angus way back before the 1820’s. The Angus breed was cre-ated by interbreeding closely related breeds native to the shires of Aberdeen, Kincardie and Angus. In Australia, the Angus breed wasn’t imported until the 1820’s where Tasmania was the breeds first home. The Australian “mainland” first became home to An-gus Cattle in the 1840’s, and from which the breed is now found in all Australian States and Territories.

The Angus Cattle are polled, which means they are naturally without horns. They can be born as either a red or black colour, although the black is far more dominant in this breed. The breed has become one of the most popular for beef farmers as they are incredibly fertile and the bulls have quite a high con-ception rate. Together with the fact that puberty is reached quickly, breeding of Angus Cattle is rela-tively successful.

The other main reason for the success of Angus production is that the meat is revered as one of the best meats available on the market. The Angus breed reaches maturity quite quickly, which allows their muscles to develop with minimal wear. This creates a meat that is quite tender, holds together during cooking and produces more “marbling” than standard beef which results in better taste and texture.

There is no surprise that when the fast food chains, particularly McDonald’s, launched an Angus prod-uct, there was instant success. It would seem that Angus Beef is commonly seen as a “premium” beef breed and has greater quality in terms of the fla-vour. The initial success of the McDonald’s Angus products has rocketed Angus Beef into one of the best known breeds, and sought after, in Australia.

From McDonald’s success, Australians have wit-nessed a mini “boom” in terms of the number of different food businesses offering an Angus vari-ant. Other fast food outlets like Hungry Jacks also have incorporated Angus menu items due to its increasing popularity and many pie manufacturers also now offer some kind of Angus product in their range.

Mrs Mac’s are proud to announce the launch of their new Angus Steak Pie. It is not a “me too” product though - no Certified Black Angus or Scot-tish-based marketing here! Mrs Mac’s use Verified Angus sourced from the beautifully temperate and lush South-West region of Western Australia, where award-winning wines and cheeses come from!The Mrs Mac’s NEW Angus Steak Pie:

Æ Verified Angus Beef sourced from the South-West “The Best from the South West”.

Æ Large diced steak pieces, slow cooked for a true home-baked gourmet flavour.

Æ Generous 280g pie Æ Finished off with a sprinkle of cracked black

pepper for great visual appeal

Source: Angus Australia. 2011; Kenny’s Creek. 2011; McDon-ald’s. 2011; JL Nelson, HG Dolezal, FK Ray & JB Morgan. 2004

15

News

The Store for Holy Family Social Services Starting with a meeting between the Church Re-sources Victorian Business Development Manager, Damian Jardine and the Jesuit Social Services head office in Melbourne, the Church Resources involvement with The Store at Emerton (near Mt Druitt) in New South Wales began as simply a way to purchase cheaper bread and dairy through the Church Resources Preferred Partners, Goodman Fielder and Lion (then, National Foods); the rela-tionship has grown to something far greater.

The Store serves the wider community with afford-able food Monday to Saturday. More importantly The Store also serves as a TAFE Training Centre, offering retail students the practical component required to complete the Retail Certificate II course, and soon to be expanded to offer Food-handling and Barista Certificates. Upon the successful com-pletion of the certificate, selected students are able to complete a period of employment at The Store concluding with a formal reference and assistance into the greater workforce via affiliated Job Service providers. In its first year of operation 52 people undertook accredited Retail Certificate II training.

The program is aimed at supporting youth (espe-cially young mothers), the long term unemployed and indigenous Australians to enter the workforce.

The Store is located in Emerton (NSW), one of the most disadvantaged of Australia’s urban com-munities; many residents battle with significant entrenched disadvantage and social vulnerability. To date, the project has addressed some of these factors of disadvantage through some impressive milestones:

Æ Over $250,000 of affordable food is provided annually to local families;

Æ Over 1,200 disadvantaged families are as-sisted each month;

Æ Eight (8) full and part-time employment posi-tions have been created;

Æ 19 work experience/trainee positions have been created; and

Æ 52 people have undertaken accredited Retail Certificate II training.

The development of a facility upgrade for The Store began in 2010 and the new building opens this week (Thursday 29 September 2011) with a tripling of floor space allowing it to significantly increase the range of products offered and training opportunities.

Caith Angel (Supply Manager - Foodservice) and Martin Kenrick (Senior Supply Manager - Foodserv-ice) from Church Resources have delivered a free consultancy, and in conjunction with representatives from our Foodservice Preferred Partners, worked with our Member to provide selected product, free display fridges and freezers, shelving, display cabi-

nets and pastry warmers to ensure that this essen-tial upgrade provides the best possible outcomes for this community.

All those involved in this project, Damian Jardine, Martin Kenrick, Caith Angel, including the team at Holy Family Social Services Mt Druitt, Michael Max-well (Social Services Manager), Kerrie Mullaney (Enterprise Manager), and Steve Wilson (Market Manager) would like to thank all the Church Re-sources Preferred Supply Partners for their ongoing and increasing involvement, donations and support in this project.

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NutritioN iNformatioN per Serve

Serving Size: 351g

Energy 1025kj

Protein 40.0g

Fat - total 8.6g- Saturated 3.7g

Carbohydrate - total 15.6g- Sugars 4.4g

Sodium 839mg

The nutrition information provided on food labels is a requirement by Food Standards Australia New Zealand (FSANZ) for all packaged foods sold in Australia and New Zealand. The nutrition panel

must list how much energy (kilojoules), protein, total fat, saturated fat, carbohydrate, sugar and sodium is in a serve of product and per 100g.

The nutrition information panel is standardised for all products and is clearly available to provide an easy comparison between similar products and provide information to assist people

make food choices that meet their specific dietary needs. It is important to understand that people’s nutrition requirements will vary depending on their age, gender and physical activity level.

For more information about ANZ food labelling, see http://www.foodstandards.gov.au/consumerinformation/labellingoffood/

Unilever Food Solutions is committed to helping you create healthy and balanced meals for your patrons through providing delicious ingredients and recipe ideas.

More information about healthy eating visit: Daily Intake Guide: www.mydailyintake.net

Dietitians Association of Australia (DAA): http://daa.asn.au/ Commonwealth Department of Health and Ageing:

http://www.healthyactive.gov.au/internet/healthyactive/publishing.nsf/Content/healthyweight

Carbohydrate

The reference value for carbohydrate is 310g per day.

An individual’s daily carbohydrate needs are linked

to how active they are and their total energy requirements.

SUGarS

The reference value is 90g per day. Foods high in added sugars should be reduced in the diet.

SodIUM

Excessive intake of sodium is linked to adverse health effects such as raised blood pressure.

The reference value for sodium is 2300mg per day.

enerGy

The average adult requirement is 8700kJ per day. The amount

of energy you need depends on your age, gender and how

active you are.

ProteIn

The reference value for protein is 50g per day. Most Australians consume sufficient protein to

meet their daily needs.

Fat

The reference value for total fat is 70g per day.

SatUrated Fat

Saturated fat is linked to elevated cholesterol and should

aim to be reduced in the diet. The reference value for

saturated fat is 24g per day.

17

Recipes

Roast Pumpkin, Walnut and Snow Pea Salad with Balsamic Dressing

IngredientsOlive oil cooking spray800g baby Kent pumpkin, peeled, seeded & sliced into wedges150g snow peas, trimmed and halved lengthways1/4 cup walnuts75g baby spinach leaves1 tablespoon olive oil2 tablespoons balsamic vinegar1 teaspoon honey

Method1. Preheat oven to 180oC. Line a roasting tray with a sheet of

baking paper. Place the pumpkin on the tray and spray with oil, bake for 40 minutes or until golden brown and cooked. Set aside to cool.

2. Place the snow peas in a heat proof bowl and cover with boiling water. Set aside for 30 seconds, drain immediately and refresh under cold running water. Heat a non stick frying pan over a moderate heat and toast the walnuts for 3 minutes. Set aside to cool.

3. Arrange the baby spinach, roast pumpkin, snow peas and walnuts on serving plates. Whisk together the olive oil, balsamic vinegar and honey. Season and drizzle over the salad. Serve immediately.

PER SERVE: 880kJ (210cal); Protein 7g; Total Fat 11g; Saturated Fat 2g; Carbohydrate 18g; Total Sugars 13g; Sodium <10mg; Potassium 971mg; Calcium 85mg; Iron 2.1mg; Fibre 4g

Chicken Fricassée

Ingredients120g MAGGI Gluten Free Crème of Cauliflower Flavoured Soup Mix1L water20mL olive oil200g onion, diced2 garlic cloves, crushed1.2kg chicken breast fillet, large diceA few fresh tarragon leaves, chopped400g button mushrooms, quartered150g frozen peas40g MAGGI Gluten Free Mashed Potato Instant Mix100mL light thickened cream

Method1. Prepare the MAGGI Crème of Cauliflower Flavoured Soup Mix with water as per instructions on the

pack. Reserve.2. 2 Heat olive oil, cook onion over low heat for 10 minutes without

colour, stir occasionally.3. 3 Add garlic and chicken; cook over a medium heat for 3 minutes

to seal.4. 4 Add reserved MAGGI Crème of Cauliflower Flavoured Soup and

tarragon; bring to the boil, reduce heat to simmer. Add mushrooms; cook 10 minutes.

5. 5 Add peas and combined MAGGI Gluten Free Mashed Potato Instant Mix and light thickened cream. Mix well, return to boil; reduce heat; simmer 2 minutes..

For more recipes from Santiarium:visit sanitarium.com.au

For more recipes from Nestle Professional visit

www.nestleprofessional.com

18

SEPTEMBER2 Fri National Day Vietnam3 Sat Australian National

Flag DayIn 1901, Prime Minister Edmund Barton an-nounced the results of a public competition to select a national flag for Australia.

Australia

4 Sun Multicultural Eid Festival and Fair, Fairfield Sydney

Held annually after Ramadan, Muslims and non-Muslims from all backgrounds can enjoy a variety of food and cultural programs.

Festival

6 Tue National Day Swaziland7 Wed Battle For Australia

DayBattle for Australia Day commemorates the service and sacrifice of all those who served in defence of Australia in 1942 and 1943 when we faced the gravest threats to our nation.

Australia

7 Wed Independence Day Brazil8 Thu National Day Andorra8 Thu Independence Day Macedonia, The

former Yugoslav Republic of

9 Fri National Day Korea, Democratic People's Republic of

9 Fri National Day Tajikistan12 Mon Mid-Autumn (Moon)

Festival –The Mid-Autumn Festival is a popular East Asian celebration of abundance and togeth-erness, dating back over 3000 years. The traditional food of this festival is the moon-cake.

Festival

12 Mon Coptic New Year – The Copts have been celebrating New Year for over 1700 years and the Coptic Orthodox Church is one of the oldest Christian church-es in the world.

Coptic Orthodox

14 Wed Turning Wave Fes-tival, Gundagai

A celebration of Irish and Australian music and the related arts.

Festival

15 Thu Independence Day Costa Rica15 Thu Independence Day El Salvador15 Thu Independence Day Guatemala15 Thu Independence Day Honduras15 Thu Independence Day Nicaragua16 Fri Proclamation of

IndependenceMexico

16 Fri Independence Day Papua New Guinea17 Sat Australian Citizen-

ship Day –Citizenship ceremonies are held across Aus-tralia to welcome people into the Australian community. See: www.citizenship.gov.au/

Australia

Event calendar To help plan activities and rosters for various upcoming cultural and religious special days, festival and events, Church Resources has compiled a list of spe-cial days to note between September 2011 and November 2011.

Calendar

19

Calendar

17 Sat Oktoberfest (to 3 Oct)

Oktoberfest is a German festival celebrated by communities worldwide. It is celebrated with folk dancing, singing, food and drink.

Festival

18 Sun National Day Chile19 Mon Independence Day Saint Kitts and

Nevis21 Wed National Day Armenia21 Wed National Day Belize21 Wed Independence Day Malta22 Thu Proclamation of

IndependenceMali

23 Fri National Day Saudi Arabia24 Sat Children's Festival,

Bankstown, Syd-ney –

This festival is for children and their families to share experiences from different cultural backgrounds (date TBC).

Festival

24 Sat Independence Day Guinea-Bissau29 Thu Rosh Hashanah

(Jewish New Year) –

Rosh Hashanah, the Jewish New Year festival, commemorates the creation of the world. A synagogue ritual is the blowing of the Shofar, a ram's horn trumpet. Apples are dipped in honey as a symbol of the sweet New Year that lies ahead.

Jewish

30 Fri National Day BotswanaOCTOBER1 Sat National Day China1 Sat National Day Cyprus1 Sat Independence Day Guinea1 Sat National Day Palau1 Sat Independence Day Tuvalu3 Mon Day of German

UnityGermany

3 Mon National Day Iraq3 Mon National Founda-

tion DayKorea, Republic of

4 Tue National Day Lesotho6 Thu Vijay Dashami

(Dasera) –This Hindu festival marks the triumph of good over evil.

Hindu

8 Sat Yom Kippur (Day of Atonement) –

This holiest day of the Jewish year is ob-served with fasting and repentance. Many Jews will refrain from work and attend syna-gogue services.

Jewish

9 Sun Independence Day Uganda10 Mon Fiji Day Fiji12 Wed Independence Day Equatorial Guinea12 Wed National Day Spain13 Thu Sukkot – Sukkot commemorates the 40 year period

during which the Jewish people were wan-dering in the desert.

Jewish

20

Calendar

16 Sun Queensland Mul-ticultural Festival, Brisbane –

Queensland's largest one day multicultural festival celebrating Queensland's cultural di-versity through music, dance, food, art, craft and workshops.

Festival

20 Thu Inauguration (Gurgadi) of Guru Granth Sahib –

This day commemorates the eternal instal-lation of the Sikh holy book, Guru Granth Sahib.

Sikh

23 Sun CHOGM Arts and Culture Festival, Perth (to 30 Oct) –

This festival, staged to coincide with the Commonwealth Heads of Government Meet-ing (CHOGM), offers a range of arts and culture events and celebrates WA's cultural diversity.

Festival

24 Mon Independence Day Zambia26 Wed National Day Austria27 Thu National Day Turkmenistan28 Fri Queen's Birthday

(WA) –In 2011 WA will celebrate the Queen's Birth-day on 28 October, to coincide with the visit by Her Majesty Queen Elizabeth II to open the Commonwealth Heads of Government Meeting in Perth. The other Australian States celebrate the Queen's Birthday in June.

Australia

28 Fri National Day Czech Republic29 Sat Republic Day Turkey31 Mon Halloween – Halloween has its origins in ancient pagan,

Celtic harvest and Christian festivals. Chil-dren dress up as witches, devils, ghosts and skeletons and seek small treats from neigh-bours.

Festival

NOVEMBER1 Tue Melbourne Cup – The Melbourne Cup is Australia's premier

horse racing event that 'stops the nation'. It is always held on the first Tuesday in No-vember.

Festival

1 Tue Anniversary of the Revolution

Algeria

1 Tue National Day Antigua and Bar-buda

1 Tue All Saints' Day – This Christian day honours saints, known and unknown. Saints are men and women recognised for lives of holiness and devotion to God or who were martyred for their faith.

Christian

3 Thu Independence Day Dominica3 Thu National Day Micronesia, Feder-

ated States of3 Thu National Day Panama4 Fri Prosperity Feast – The Mandaeans are an ancient religious

community from southern Iraq and Iran.Mandaean

4 Fri National Day Tonga7 Mon Eid al Adha – The Feast of Sacrifice commemorates the

ordeal of Abraham who was asked to sac-rifice his only son to prove his faith to Allah (God).

Islamic

9 Wed Independence Day Cambodia

21

10 Thu Birth of Guru Nanak Dev Sahib –

Guru Nanak Dev was the founder of the Sikh faith and way of life. Sikhism stresses the importance of doing good deeds rather than merely carrying out rituals.

Sikh

11 Fri Remembrance Day –

This day marks the anniversary of the armistice which ended the First World War (1914–18). We observe one minute's silence at 11am in memory of the millions who died or suffered in all wars and armed conflicts.

Australia

11 Fri National Day Angola12 Sat Birth of

Baha'u'llah –On this day people of Baha'i faith refrain from work and celebrate the birth of their faith's founder.

Baha'i

16 Wed International Day for Tolerance –

‘Tolerance does not mean indifference or a grudging acceptance of others. It is a way of life based on mutual understanding and re-spect for others, and on the belief that global diversity is to be embraced, not feared.’ UN Secretary-General Ban Ki-moon

United Nations

18 Fri Proclamation of Independence

Latvia

18 Fri National Day Oman19 Sat National Day Monaco22 Tue Independence Day Lebanon24 Thu Martyrdom (Sha-

hidi) of Guru Tegh Bahadur –

Guru Tegh Bahadur, the 9th Guru, sacrificed his life to defend the religious freedom of another faith.

Sikh

25 Fri White Ribbon Day –

This day is the International Day for the Elimination of Violence Against Women. Everyone can show their commitment to ending violence against women by wearing a white ribbon.

Australia

25 Fri National Day Bosnia and Herze-govina

25 Fri Independence Day Suriname27 Sun First Sunday of

Advent –Advent is observed with the lighting of ad-vent candles, display of wreaths and special ceremonies. Advent also anticipates the coming again to earth of Jesus Christ.

Christian

27 Sun Al Hijra/Muharram (New Year) –

Muharram is the first month of the year on the Islamic Calendar and marks the New Year for Muslims.

Islamic

28 Mon National Day Albania28 Mon National Day Mauritania28 Mon Proclamation of

Independence DayTimor-Leste

30 Wed St Andrew's Day – St Andrew is the patron saint of Scotland. His feast day, 30 November, is the national day of Scotland.

Scotland

30 Wed Independence Day Barbados

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bIdVeSt yIeLd Per SerVInG SerVInG CodeS VarIant PaCK SIze (KG) SheLF LIFe PaCK (litres/kg) SIze Per PaCK

127160 Beef Flavoured Booster 2.3 24 months 92 2.5g per 100ml 920

127161 Beef Flavoured Booster 8 24 months 320 2.5g per 100ml 3200

127158 Chicken Flavoured Booster 2.4 24 months 96 2.5g per 100ml 960

127159 Chicken Flavoured Booster 8 24 months 320 2.5g per 100ml 3200

127151 Instant Rich Brown Gravy 2 24 months 20 5g per 50ml 400

127150 Instant Rich Brown Gravy 7 24 months 70 5g per 50ml 1400

127152 Instant Mashed Potato Mix 7 18 months 42 17g per 100ml 420

bIdVeSt UnItS/ yIeLd Per SerVInG Per PaCK CodeS VarIant PaCK SIze (KG) SheLF LIFe CaSe PaCK (litres) (based on 170mL)

125000 Beef & Vegetable 1.9 24 months 6 21.8 128

124997 Chicken & Corn 1.8 24 months 6 25.3 152

124996 Chicken Noodle 2.15 24 months 6 35.2 207

124989 Cream of Chicken 1.6 24 months 6 26.2 154

124988 Cream of Mushroom 1.7 24 months 6 25.3 149

128993 Cream of Pumpkin 1.7 24 months 6 17 102

124998 Pea & Ham 1.9 24 months 6 20.6 124

124994 French Onion 2.0 24 months 6 34.5 203

124992 Minestrone 1.9 24 months 6 18.6 109

124995 Potato & Leek 1.7 24 months 6 21 123

124991 Spring Veg 2.0 24 months 6 52 305

124999 Thick Vegetable 1.8 24 months 6 20.9 125

124990 Tomato 1.8 24 months 6 21.9 132

*Maximum of 6 units from Continental Professional Soup Range.**Offer valid whilst stocks last.

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representative or phone 1800 888 695 or visit our website at www.unileverfoodsolutions.com.au For Terms & Conditions please see our website.

SELECT FROM PARTICIPATING COMPANIES*

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The Foodservice Resources eNewsletter is brought to you by Church Resources -

we are your first resource.

For more information about Church Resources visit

churchresources.com.au

Telephone 1300 CHURCH (248 724) Email foodservices@churchresources.com.au