PICTURED: The Winners… James Young, Nicole Mangan, Matthew Waldron, Richard Seymour of UCB.
The Gail Pastry Company, with their range of innovative and delicious pastries, won the University Food Development Prize for their concept Gail Pastries at the inaugural Vending Industry Awards Dinner, at the Hilton Birmingham Metropole Hotel, NEC site.
The pastries are gluten and wheat-free with a selection of high quality flavoursome fillings including Chicken Jambalaya, BBQ Pulled Pork and Apple Sauce, Steak and Red Wine and Portobello Mushroom which can be used in a variety of vending markets – from transport to leisure. The judges were hugely impressed with all five entries and in particular with the student’s creativity and mastery of food techniques. A special award was given by Paul Howard, managing director, Nebrak for the best marketing plan.
Judge and award contributor, Tim Franklin-Heys, Head of Culinary Team, Unilever Food Solutions, said: “It was a very close fought competition, with some amazing ideas and some interesting innovations in vending products. The runner up concept from United Katering, The Dog in the Box idea has far reaching potential and I can see it on a plane or train.”
The Automatic Vending Association (AVA) partnered with the University College Birmingham (UCB) to create a brand new Culinary Product Development module for final year Culinary Arts Management Degree students.
AVA’s CEO, Jonathan Hilder, said: “The objectives of the project were to raise the profile of the vending industry, develop new vending products and address the existing issues and perceptions of current vending. The delicious new range of vending products, meet the consumer demands of a healthy lifestyle and also look and taste wonderful.”
Culinary Arts Management Lecturer and Module Leader, University College Birmingham, Bernhard Schumacher, added “this module has been of significant benefit to both the students and the vending industry, which has a clear need for a greater choice of healthier meal and snack options. We are looking forward to a continued successful partnership with the AVA.”
Tim Franklin-Heys, concluded by saying: “Unilever were proud to be a part of this project. The students took a creative and innovative approach to the venture which has led to some exciting and innovative new products unlike anything currently offered in vending at present. The future of vending is clearly about enhancing the consumer experience and these fresh innovative new products certainly meet the needs of our changing society.”
Vending is changing and food manufacturers and vending operators alike are working hard to meet the ever changing trends (healthy eating and dietary requirements) to improve the choice for consumers.
PV was privileged to visit UCB and thoroughly commends everybody involved in this project.
