in partnership with
What is Meso-dosing?
Written by Professor David Russell in partnership with
Charlotte Harbour FdSc Nutritional Therapeutics
H
ere at Russell Partnership
Consulting, keeping up to date
with wellness and nutrition ensures
we deliver optimal recommendations to
our clients. As part of our ongoing research
and passion for transmitting noteworthy
news, today we’d like to discuss meso-
dosing and how to implement more
micronutrients into your food outlets.
Over the past six months, this transatlantic
trend has washed ashore and made its name
as one of many blooming buzzwords of
the health sphere. In simple terms, meso-
dosing is ingesting the ‘active’ compound
of a food without it’s natural packaging –
think curcumin in turmeric, lycopene in
cooked tomatoes and L-theanine in green
tea. In practical terms this would mean
supplementing with curcumin capsules
as opposed to eating turmeric itself.
An interesting thought but perhaps one
that does not sound particularly appetising?
Why not just enjoy a vibrant sunshine-
coloured coconut curry laced with turmeric,
Delivering catering excellence
By Matthew White, chair of the University Caterers Organisation
(TUCO) and director of catering, hotel and conferencing at the
University of Reading
A
t a time when the industry is
facing some of its biggest financial
challenges, we as in-house caterers
should remain agile, adept and most
importantly better than any contractor
delivering products and services that exceed
our customers’ expectations. Our objective
is to be creative with less resource and at
the cutting edge of foodservice trends.
Our role is no longer simply that of a
caterer. We look to inspire and deliver quality
dining experiences. As demonstrated in our
Global Food and Beverage Trends report
2018, proactively responding to trends can
have a positive impact on bottom line. It
also found conscientious consuming and
the plant-based diet revolution provide
opportunities for university caterers.
By being a part of the TUCO family,
institutions have opportunities to access
the best business and learning tools to
58 | www.universitybusiness.co.uk | @UB_UK
fresh vegetables and hearty proteins?
The thought process is very much centred
around a shift in attitudes towards health
and the desire to mitigate wholefoods
in place of fast functional boosts. There
is no moral judgement in this – just a
recognition that we live in a fast-paced
world and often desire fast-paced health
solutions. It is much quicker, and easier, to
take a curcumin capsule than to construct
a homecooked meal – the capsules are also
often much more concentrated than their
food equivalents. There are many discussions
points we could explore; however, it is
clear that time-driven vitality trends will
continue to appear in the wellness world.
FUNCTIONAL FOODS
Meso-dosing is closely tied to functional
foods. Functional foods are typically
wholefoods that deliver key vitamins
and minerals alongside additional health
benefits. There is a broad spectrum
of functional foods, with examples
influence catering excellence, great dining
experiences and reduce financial costs.
And ultimately, as reported in our recent
Hospitable Campus research, define the
inherent link between student hospitality and
academic success and student satisfaction.
Many caterers work in isolation and
are reserved about the excellent work
they have achieved, so it is imperative
for us to show appreciation towards our
TUCO family. As an organisation wholly
dependent on our members, this is an
important factor in illustrating our support
and building good business relationships.
And our annual chairman’s dinner is
one of our many ways in doing this.
This year I had the privilege of hosting
the delightful event which was held at
Whitworth Hall at the University of
Manchester. An iconic venue boasting gothic
architecture, an amazing organ and – best
consisting of full fat yoghurt containing
probiotics (good bacteria for gut health),
artichokes that contain prebiotics (fibre
that is beneficial for gut health) and cocoa
powder containing antioxidants.
Stocking functional foods is an excellent
way of delivering micronutrient dense
food and beverages to students and staff.
It’s very much the wholefoods approach
to “meso-dosing” and delivers additional
health benefits beyond micronutrient
content. When procuring your food
and beverage, we recommend basing
provisions around wholefoods vegetables
and utilising high-quality meat, fish,
eggs, fruits, beans, legumes, seeds, nuts
and healthy fats (avocadoes, coconut,
olives, oily fish). These functional foods
contain bioactive compounds such as
polyphenols, flavanols and omega 3 fatty
acids in their natural, nutrient-dense state.
Don’t forget, our nutritionists
can optimise your menu composition
and ensure nutritional density takes
centre stage – take a look at our
website to find out more
www.russellpartnership.com
of all – the wonderfully talented hospitality
team spearheaded by Alison Shedlock.
During the evening, I was surrounded by
industry professionals who influence our Buy,
Grow, Learn and Share banners. By working
closely with our supply chain, partners and
colleagues have delivered fresh thinking to
our customers and with their support we can
continue to go from strength to strength.
While attending TUCO regional
meetings, we take note of many inspirational
ideas. We are happy to share that this
year we are launching some stunning
projects. We urge institutions to keep
close and stay involved. And assure you,
the more engagement caterers have
with us, the more opportunities they
have to deliver catering excellence.
For more information
visit www.tuco.ac.uk