CAFÉ life www.thecafelife.co.uk
Tasting the lifestyle of the café sector
No.108 I February 2022
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Finest Belgian 811 Chocolate (54.5% Min. cocoa) 1x2.5kg
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Callebaut Chocolate
Vegan Baked
Doughnuts RECIPE
Satisfy your sweet tooth with this easy to make treat. Makes: 8 large doughnuts
MADE WITH
INGREDIENTS:
METHOD:
30g Ground flax seed 120g Water 145g Brown sugar 55g Ground almonds 55g Ground hazelnuts 50g Plain flour 2g Sea salt 4g Baking powder 60g Pure hazelnut paste 1tbsp Rose water 35g Sunflower oil Dark chocolate shavings for decoration A little cocoa powder for decoration
Finest Belgian 811 Chocolate (54.5% Min. cocoa) 1x2.5kg
Doughnut Glaze: 150g Callebaut 811 dark chocolate callets 85g Vegan whipping cream
1. Preheat oven to 170°C 2. Mix the ground flax seed and water together and set aside 3. Mix the brown sugar, ground hazelnut, flour, salt and baking powder together 4. Stir the hazelnut paste and sunflower oil into the flax mixture and stir well 5. Mix the dry and wet ingredients together until smooth and pipe into doughnut moulds 6. Bake for 16-18 minutes until golden brown For the glaze: 1. Bring the cream to the boil and pour over the Callebaut 811 dark chocolate callets 2. Mix well to a smooth glossy glaze To assemble: 1. Allow the doughnuts to cool completely before glazing 2. To decorate, dip each doughnut into the glaze and then sprinkle with dark chocolate shavings 3. Finish by sifting a little cocoa powder over the top of each doughnut
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Callebaut Chocolate
14/01/2022 15:05
Welcome The resilience and flexibility of the café and coffee shop sector has seen it through some tough times in recent months, with yet more challenges on the horizon but the hope that a corner has now been turned. This issue considers ice cream, plant-based milks and suggestions for creating some appealing free-from menu options. We can also report that the popular Café Life Association networking lunch is making plans to return in July.
Clare Benfield - Editor
CONTENTS NEWS 4 UK coffee chains achieve £1.3bn sales rebound in 2021. 6 Caffè Nero refinances its debt and establishes a new growth platform. 8 The price of our morning coffee could rise by 30%. 10 Seventh store for rapidly expanding Knoops. FEATURES 14 Ice cream insights – opportunity for café operators.
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24 In search of inspiration – vegan, vegetarian and free-from ideas. ARTICLES 28 The devolution muddle – opinion article by Café Life Association director, Jim Winship. REGULARS 29 New products. 30 Listings.
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NEWS
UK coffee chains achieve £1.3bn sales rebound in 2021 Project Café UK 2022, World Coffee Portal’s definitive report on the UK branded coffee shop market, has revealed that following extremely difficult trading in 2020 and sustained uncertainty in 2021 the £4.4bn ($6bn) segment grew 43% in 2021 to regain 87% of pre-pandemic market value with outlet numbers exceeding 2019 levels. However, the planned VAT rise, new Covid-19 variants and ongoing staff shortages represent significant market headwinds in the year ahead, they warn, and could damage the recovery for those operators unable to adapt to tough market realities. The £4.4bn UK branded coffee shop market recovered to 87% of pre-pandemic value, achieving a better-than-anticipated £1.3bn sales rebound in 2021 with the UK market recovering to pre-pandemic levels in terms of outlets (growing by 3.5% to reach 9,540 stores, report the researchers). New Covid-19 variants, the planned reinstatement of VAT to 20%, inflation and severe staff shortages represent significant short to medium term challenges for the industry, they propose. In addition, the World Coffee Portal (WCP) - a global information platform delivering insight on the global coffee, café and related food-to-go sectors - forecasts the UK branded coffee shop market will surpass pre-pandemic sales by the end of 2023, reaching £5.8bn over the next five years at 5.8% CAGR. The UK market will exceed 10,500 outlets by the end of 2026, they anticipate, displaying five-year outlet growth of 2.1% CAGR. Market leaders Costa Coffee, Greggs and Starbucks all added locations to reach 2,791, 2,176 and 1,089 outlets respectively, they found. Most operators have achieved year-on-year growth, with 55% experiencing a sales uplift of more than 5%. Industry leaders are also more optimistic, with 56% indicating the current trading environment is positive, up from just 15% in the year previous. 75% surveyed expect trading conditions to improve over the next 12 months. After a summer of relative trading normality in 2021, the Omicron variant highlighted the unpredictable nature of the pandemic, feel the researchers, with the possibility of new Covid-19 waves looming
4 CAFÉ LIFE | THECAFELIFE.CO.UK
over hospitality businesses in 2022. Nevertheless, just 16% of industry leaders surveyed believe Covid-19 will have a longterm negative impact on out of home coffee demand, down from 33% in 2020. The planned reinstatement of VAT from 12.5% to 20% in April 2022, the rising cost of living, higher import costs, supply chain disruption and squeezed consumer income could further erode already thin sales margins for UK coffee shops in the year ahead. Meanwhile, a severe shortage of hospitality staff driven by the pandemic and exacerbated by the curtailment of European workers after Brexit presents another significant headwind for UK coffee shops, they add, with just 6% of industry leaders surveyed feeling more confident about Brexit and its impact on the hospitality industry than 12 months ago. In the longerterm, these factors could compel operators to raise prices, with further store closures and redundancies a very real possibility in 2022, the researchers suggest. At the same time, UK branded coffee chains continue to diversify store portfolios and sales propositions in the wake of the pandemic, with drive-thru, smaller format coffee shops, neighbourhood locations and delivery all becoming more prevalent, they point out. The UK drive-thru market now comprises 578 stores, they state, with market leader Costa Coffee adding 75 locations since 2020 for a total of 275. Starbucks operates 270 sites and Leon opened its first drive-thru store in 2021. Highlighting the commercial potential of the format, 57% of UK consumers surveyed say they would purchase beverages from a drive- thru if the facility were more readily available. Meanwhile, digital sales including loyalty schemes, click & collect, and beverage delivery are also on the ascendence in the UK, they discovered (70% of UK consumers surveyed have downloaded a coffee shop loyalty app, with 35% indicating they have purchased a beverage to collect from a coffee shop over the last 12 months). While a growing number of operators are investing in beverage delivery, challenges surrounding spillage, temperature and cost remain, it was revealed. Nevertheless, while just 16% of consumers surveyed have
ordered beverage for delivery over the last 12 months, nearly a quarter (24%) would consider trying the service if it were more readily available. Coffee shops continue to be an intrinsic part of communities and daily routines across the UK. Meanwhile, sustained consumer interest in higher quality at-home coffee and premium equipment looks set to elevate standards across the market. Indeed, World Coffee Portal anticipates this focus on quality will encourage further scaling of boutique concepts, with 5th wave coffee shops finding new audiences among increasingly savvy and coffee-loving consumers (the coffee-focused segment is predicted to grow at 2% CAGR over the next five years to exceed 6,200 outlets, while the food-focused segment is anticipated to grow at 2.3% CAGR to exceed 4,300 outlets). Commenting on the report findings, Allegra Group founder and CEO, Jeffrey Young, said: “I am heartened to see the UK coffee shop market proving so resilient in times of incredibly difficult trading, with store numbers exceeding pre-pandemic levels and sales estimated at just under 90% of 2019 trading. “Throughout the pandemic we’ve seen coffee venues playing a vital role in the lives of British consumers and communities across the country, which should provide much optimism for the next decade of trading. “However, the current climate is not without its risks or uncertainty. Record inflation is placing further pressure on consumers’ disposable income, with chronic staff shortages and the risk of VAT returning to 20% causing potentially devastating effects for the UK coffee shop market, and indeed the entire hospitality industry.” WCP conducted over 150 online surveys, consultations and in-depth interviews with leading industry insiders, decision makers and key staff were carried out, as well as over 35,000 online surveys with UK coffee shop consumers, including over 5,000 from the Allegra independent consumer panel. Desk research across company websites, published accounts, industry associations, trade press and news articles was also carried out.
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NEWS
Caffè Nero refinances its debt and establishes a new growth platform Caffè Nero has announced the completion of the refinancing of all its debt, the Caffè Nero Group having entered into a new debt agreement with Carlyle, HSBC and Santander. The six-year loan of approximately £330m also has with it additional facilities of £85m available for growth opportunities. Majority ownership of the Group remains with Gerry Ford, founder and Group CEO, alongside his family and friends. As a result of this new debt agreement, the EG Group is no longer a holder of any of the Caffè Nero Group’s debt, the company report. With the new loan arrangement, the Group has reduced its debt exposure by circa 15% whilst securing additional facilities for significant growth, Gerry Ford commenting: “This is a great platform for us to grow our business, including opening up new stores, investing in digital channels, developing our coffee at home program and building our brand in international territories.” The Group currently operates four brands (Caffè Nero, Coffee #1, Harris
+ Hole and Aroma) across 1020 stores in 10 countries. Pre-Covid 19, the Group had delivered notable success, registering 86 consecutive quarters of positive like-for-like sales growth, and in the second half of 2021, with restrictions lifted, Caffè Nero started to return to its normal strong operating performance, they report. Sales in in the first half of its financial year (JuneNovember 2021) were up 61% with EBITDA for the same period recorded at £29.4m. Like-for-like sales at the end of November 2021 were tracking at 90% of FY19 levels. The Group employs more than 5,600 people in the UK and has more than 7,700 individuals working for its four brands across 10 territories. Gerry Ford added: “It’s great to have our family business returning to its
successful pre-Covid levels. We were a strong business before Covid-19, and now having weathered the pandemic, survived a hostile takeover attempt, won the court case against the EG Group and paid back our emergency banking loans over the last 21 months, we have shown incredible resilience and I believe we will come out of these challenging times even stronger than we were before. “I want to thank our dedicated, fantastic store teams who worked so hard under such difficult conditions over these past 21 months. Likewise, our senior operators, central support team and department leads as well as our executive management team have been nothing short of heroic and I could not be prouder of them. We truly have fabulous people and that is what has enabled us to get through. “I also want to thank our previous banking partners, especially HSBC, Santander, Rabobank and Lloyds who stuck by us in these difficult times. I now look forward to taking the Caffè Nero brand to new heights as we forge ahead with our new partners.”
Dash completes investment round to expand internationally The UK’s flavoured sparkling water company, Dash Water, has completed a new round of investment (bringing the total raised to £7 million), and attracted funding from angels including David Milner, ex-CEO of Tyrrells and CEO at Lily’s Kitchen, David Abrahamovitch, CEO and Founder of Grind & Co, and Patrice Evra, ex-international footballer. Also participating in the round were existing investors Creator Collective Capital. Dash has also announced the appointment of David Milner as chairman, who will be instrumental in supporting the global growth plans for the business. A certified B-Corp company,
Dash saw 110% growth in 2021 and is forecasting to sell over 20m cans in 2022. The announcement comes as DASH add their first exotic flavour to the Dash family – Dash Mango becoming the sixth flavour for the brand. Founded by Jack Scott and Alex Wright, in 2017, the company is set to be a serious contender to the big names in the traditional soft drinks industry, by tapping into the ethical and savvy customer, with its taste, growth, innovation and brand building. Dash uses wonky fruit and vegetables that have been rejected by supermarkets, to naturally infuse water with a dash
of flavour, free from sugar, sweeteners and zero calories - an approach that has achieved cult status with fans and investors alike. Both from farming backgrounds, the pair saw first-hand just how much produce never reaches our plates. In fact, an alarming 40% of all food grown is wasted. They were inspired to do something about it, and in 2017 Dash was launched. The latest funding round will enable the team to invest in growth in Australia (where Dash already produce drinks too), widen their distribution channels and continue to drive their direct to consumer sales too.
6 CAFÉ LIFE | THECAFELIFE.CO.UK
9287
Golden
Chocolate Milkshake RECIPE
MADE WITH
SHOP THE REST OF THE RANGE
VIS
IT OUR
WEBSITE
TO
REQUEST A
FREE CALLEBAUT
SAMPLE
Finest Belgian 811 Chocolate (54.5% Min. cocoa) 1x2.5kg
for more easy menu ideas to make you A great margin visit
FORTHELOVEOFCHOC.COM Callebaut.gb
9287_2201_f - Callebaut - Café Life FP.indd 1
@Callebaut_UKIE
Callebaut Chocolate
14/01/2022 09:16
NEWS
The price of our morning coffee could rise by 30% A new report from fintech company, XTB, has explored the current coffee market and the key factors that could lead to future price rises. The price of coffee is currently still trading at its highest level in almost 10 years, they found, and the average price of an Americano, cappuccino, and latte have all increased by over 10% since January 2019, and by over 15% since January 2017. To reveal the price increases of coffee over the last few years, XTB utilised data from UCC Coffee which highlighted the average costs of popular drinks, of different sizes, from the UK’s most popular coffee chains. This data was then compared, and a calculation was made to show the percentage price increase. The cost of coffee itself has soared in recent months, with stock prices rising by nearly 100% year on year. This is the result of supply concerns and major transport problems around the world, but with prices now having reached their highest levels since 2012, will such huge changes affect consumers of the popular morning drink? And how much are we willing to pay for coffee? The price of coffee is currently trading at its highest rate in almost 10 years. Depending on the region in the world, consumers could see a rise from five to 30% for specific types, methods of brewing coffee, or, above all, the cost of services in the current environment of rampant inflation, the researchers found. But what are prices currently looking like in the UK? By analysing average drink prices from the most popular coffee chains in the UK (according to the UCC Coffee data), the tables below show the percentage price increase between January 2017 and December 2021, and January 2019 and December 2021 in order to highlight which drinks have experienced the greatest price hikes through recent years. Beverage
January 2019*
December 2021*
% Price Increase
Americano
£2.24
£2.51
12.1%
Cappuccino
£2.47
£2.75
11.1%
Latte
£2.47
£2.74
10.9%
Espresso Single
£1.56
£1.67
7.6%
Flat White
£2.42
£2.51
3.8%
Espresso Double
£1.88
£1.92
2.1%
*Average prices from the UK’s leading coffee chains
Looking at both tables, it’s evident that coffee prices have slowly been creeping up; the average price of an Americano, cappuccino, and latte in the UK’s leading chains have seen a rise of over 15% since January 2017 and 10% since January 2019. Despite costing an average of £2.51 in the UK, flat whites are experiencing the lowest increase in price, recording just a 5.1% jump since January 2017. Beverage
January 2017*
December 2021*
% Price Increase
Americano
£2.14
£2.51
12.1%
Cappuccino
£2.34
£2.75
11.1%
Latte
£2.37
£2.74
10.9%
Espresso Single
£1.46
£1.67
7.6%
Flat White
£1.76
£1.92
3.8%
Espresso Double
£2.39
£2.51
2.1%
*Average prices from the UK’s leading coffee chains
8 CAFÉ LIFE | THECAFELIFE.CO.UK
The weather is a key factor when it comes to coffee cultivation. Coffee must be grown in warm climates, on slopes where temperature fluctuations throughout the year aren’t significant. However, ongoing climate change, it is claimed, is contributing to an increasing number of weather anomalies such as excessive rainfall, persistent droughts, or high temperature amplitudes. The pandemic has also led to an unprecedented situation in which virtually the entire catering sector has come to a standstill. Arabica coffee is consumed mainly in restaurants and cafes, but the demand for this type of coffee has dropped dramatically. This has, naturally, translated into a decline in raw material prices, even to levels below 100 cents per pound, report the researchers, which, in turn, has led to farmers abandoning their coffee plantations to earn money with other crops (e.g. cocoa) or in other industries. Additionally, those who decided to stay had a problem harvesting due to the lack of workers. The significant acceleration in economic activity following the first impact of the pandemic has strained global supply chains like never before. There was a shortage of containers in India, which impacted coffee and contributed to the upward pressure on sugar prices. In turn, in Brazil, the same ports are used for loading soybeans, sugar, and coffee. Increased demand for soy or sugar from other regions of the world has also led to increased delivery times - from the standard 30 days to over 100 days in the worst cases. In addition, the cost of transport itself has increased several times. The return of demand in the catering sector has led to additional pressure on the limited supply, say XTB. The trend of employees returning to offices is also visible, which will, once again, lead to an increase in orders from distributors, they predict. Supply constraints are not limited to Brazil, however; in Ethiopia, the threat of civil war contributed to supply problems, and prices in Cameroon continue to soar to all-time highs due to insufficient port shipments. The weather also has a strong impact on potential production in Vietnam and other South East Asian countries, they report. XTB Group consists of companies with one of the largest stock exchange-listed FX and CFD brokers in the world and with entities regulated by the world’s biggest supervision authorities including the FCA, CySEC, and KNF. It provides retail traders with instant access to hundreds of global markets.
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NEWS
Seventh store for rapidly expanding Knoops Knoops (www.knoops.co.uk), a pioneering British brand that says it is revolutionising chocolate drinks with its fully customisable chocolate percentage menu, is opening its seventh store this month in Oxford. After the successful launch of two new stores in Brighton and Richmond last year, the brand has chosen Oxford as its next destination with the hopes of appealing to the student, tourist and local population, whilst adding a new destination to the vibrant storefront offering in the city. Integrating into the Oxford community, the Knoops store will be situated on the popular Turl Street, appealing to locals and tourists alike, with the busy Oxford city walking and bus tours kicking off right around the corner. Students will be drawn to the popular hot and cold chocolate drinks venue too, with Knoops just a short walk to the University of Oxford and surrounding colleges such as Exeter, Jesus, Trinity and others. Visitors will be able to choose from the full range of chocolate percentages for their bespoke hot or cold chocolate experience (there are 20 different types to select, from a sweet, creamy 28% White all the way up to the deep, rich cocoa flavour of the 100% Extra Dark from the Solomon Islands). Knoops also has a diverse plant-based offering. All of the chocolates that are 54% and over are suitable for vegans and there are also six non-dairy milks available. Alongside the drinks offering, Knoops will stock a range of baked goods sourced fresh from Gatineau, an Oxford-based artisan bakery. Shoppers can also purchase gifts and keepsakes from the store, including the pioneering new cookbook, Knoops - Chocolate recipes through the day. The recipe book features 40 drinks and 20 dishes, all created using Knoops chocolate flakes and ingredients found in most kitchen cupboards. Knoops is led by international chocolatier Jens Knoop, who founded his brand on the original concept
of Knoopology: the art of crafting the perfect chocolate drink. The brand launched in 2013, opening its first store in Rye, East Sussex, and now has four further outlets across key London neighbourhoods and a coastal store in Brighton. Jens will be at the Oxford store to meet and greet visitors between 12-14 February. Jens Knoop, founder of Knoops commented: “We are delighted to be opening a new store in the beautiful and cultural city of Oxford. Oxford is a city drenched in history and natural beauty. We are excited to provide visitors, locals and students a comforting space to visit, or a place to pick up a delicious hot or cold chocolate drink to add to their wonderful memories whilst exploring the city.“ Knoops is also committed to sustainability. The brand uses as much recycled, recyclable and compostable materials as it can. It only sources completely traceable chocolate that positively impacts the local co mmunities where it is produced and has partnered with a select group of chocolate makers who are genuinely committed to improving the sustainability of their cocoa.
Eat Natural launches three exclusive new bars at Costa Eat Natural have announced a unique – and first ever – partnership with Costa Coffee with the launch of three new recipe bars. The new bars are available at all 2,700+ Costa Coffee stores across the UK and feature a dark chocolate protein bar (50g), a chocolate caramel nut bar (50g) and a mixed berry and yoghurt bar (50g), each priced at £1.75 (the bars are exclusively listed at Costa Coffee and 10 CAFÉ LIFE | THECAFELIFE.CO.UK
will be Eat Natural’s first co-branded products). “We know consumers are demanding more from on-the-go snacks, they want convenient products that don’t compromise on taste and contain delicious ingredients. We’re really proud of the bars we’ve created for Costa Coffee and there’s something for everyone in this new range!” said Lucia Gimson, brand manager at Eat Natural.
A Costa Coffee spokesperson said: “We are delighted to have launched three delicious new recipe bars across our stores in partnership with Eat Natural. All three are perfect as a grab on-the-go snack while out and about on a wintery walk or as an ideal pairing for an afternoon Americano or Flat White.”
SALON CULINAIRE
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NEWS
Tyndrum café collected over a tonne of litter during its six-month litter picking campaign The award-winning, Real Food Café in Tyndrum launched a litter picking campaign on 30 May 2021 to tackle the ongoing issue of littering in the local area and the impact it was having on the natural environment. The litter picking campaign was part of an initiative to protect and maintain Tyndrum and the surrounding areas in support of the #RespectProtectEnjoy campaign from VisitScotland and took place on the last Sunday of every month until 26 December 2021. Over the four-month period, nearly 100 volunteers, aged nine to 83, collected a total of 1.02 tonnes of litter in Tyndrum and the surrounding area, mostly consisting of drinks cans and plastic bottles as well as wet wipes and nappies. Café manager, Colin McGeoch took on the responsibility of providing safe guidance around the litter picking areas as well as providing volunteers with the equipment required. In return for taking part, volunteers were able to enjoy a free portion of fish and chips for their efforts. The café welcomed volunteers from across Scotland, from Glasgow to Dunblane. ‘‘These past six months have really been an eye-opener to how committed our community and visitors are to fight the litter issue. We are lucky to live and work in such a stunning part of the world but it’s so important that we maintain the area and do our bit to avoid it becoming a dumping ground,” said Colin McGeoch. “Like most people who visit, we have respect for this tiny corner of Scotland and all its beauty, but from the figures, we know there’s still some way to go. We are overwhelmed by the
support and look forward to running the campaign in 2022.’’ Co-owner of the Real Food Café and regional food tourism ambassador for Forth Valley and Stirling, Sarah Heward, who created The Tyndrum Infrastructure Group in 2020 has supported Colin with this project, added: “We are so pleased to share how much of a difference this group has made to the local area and to be part of a project making a difference in Scotland. The problem of littering is still a huge issue in the wider community across rural areas. The infrastructure group prioritises social issues and the lack of availability of services to communities. We will continue our fight against littering and promote recycling as well as working with authorities to secure the necessary facilities to dispose of waste efficiently.’’ In October, the Tyndrum Infrastructure Group secured a £10,000 grant from Forth Valley & Lomond LEADER Community Development Trust to carry out a feasibility study to make the project a reality.
Liquidline acquires sustainable coffee company A provider of commercial coffee solutions, Liquidline, has acquired sustainable coffee company, Underdog Coffee Co., as it continues to expand its market share and improve its ecocredentials. Liquidline supplies and maintains commercial coffee machines, water dispensers, vending machines and juice dispensers to organisations throughout the UK and Ireland, including offices, car dealerships, hotels, restaurants, schools and more. The family-run business already has showrooms in London, Manchester, Dublin and Glasgow, as well as a depot in Yeovil, alongside their head office in Ipswich. As well as acquiring the customers and brand, Liquidline will also maintain 12 CAFÉ LIFE | THECAFELIFE.CO.UK
a number of the Underdog Coffee Co. coffee products, which will be added to their already extensive range of quality consumables. Fairtrade and organic, the Underdog blends will help to further fulfil the increased demand for more sustainably sourced coffee beans. Managing director, Gavin Pooley, said: “With a strong sense of responsibility and a passion for delivering fantastic coffee experiences, Underdog Coffee’s core values are well aligned with our own, so the acquisition was an opportunity we jumped at. “Not only will the acquisition allow us to better serve businesses in the South West, providing exceptional commercial coffee solutions, but it
will also offer our existing customers a more diverse range of fair trade and organic coffee blends - a market that’s grown exponentially over recent years.” Liquidline was founded in 2003 supplying bottled water to offices throughout Ipswich and the surrounding areas, having gone on to become a supplier of commercial coffee machines, water dispensers, vending machines and juice dispenses in the UK.
NEWS
For all your Coffee Machine needs Miko appoints Rohan Pitumpe to spearhead a new training drive Rohan Pitumpe has joined Miko Coffee to take up the newly created position of head of training. Rohan Pitumpe has enjoyed a very successful career within the coffee industry, having worked in a training capacity with leading high street brands including Costa, Starbucks, Harris and Hoole and the Ceylon House of Coffee. Most recently, as part of the after-sales training team at La Cimbali, he developed and managed on-site customer programs with a focus on machine operation/ maintenance and skills training for new and experienced barista teams. “I have a great opportunity to carve out my own niche operation with Miko and I’m really looking forward to the challenge,” said Rohan Pitumpe. “The last two years have
CoffeeSafe www.coffeesafe.com
had quite an impact on the industry, with many businesses having to start over with new and often inexperienced staff which obviously has an impact on service levels. I am planning on changing that. “There is a lot of work to be done now in terms of education and Miko are supporting me with ambitious plans to further develop the remit of the training team and what we are able to offer our customers.” Rohan Pitumpe is an established name on the speciality coffee scene, being a runner up in the SCA UK Latte Art Championship in 2016. He is also a certified SCA judge and joined the judging panel for the SCA UK Barista Championships 2022 which kicked off with four regional heats recently. THECAFELIFE.CO.UK | CAFÉ LIFE 13
NEWS
Ice cream INSIGHT
With the hospitality sector having suffered considerably due to the response to the pandemic, at the start of a new year it’s important that operators do not now neglect potential revenuegenerators such as ice cream. PRICE PRESSURES Towards the end of last year, organisers of the Ice Cream and Artisan Food Show 2022 (8-10 February 2022, Harrogate) surveyed UK ice cream parlours to ascertain the prices of quality ice creams around the country. East Anglia came out most expensive at £4.50 for two scoops of vanilla ice cream, whereas the Midlands was revealed to be the cheapest at £2.00. In Scotland it was £3.30, Wales £3.20, the South £3.15, the North East £2.98 and in the North west it was found to be £2.50. In the survey, 61% of respondents reported that they had raised their prices in the last 12 months due to increased 14 CAFÉ LIFE | THECAFELIFE.CO.UK
ingredients costs (95%), increased staffing costs (89%), and increased rents (10%). Some parlours had also raised their prices to try and recoup losses sustained during the pandemic (10%), and even many of those who had not yet raised prices were expecting to do so soon, the researchers found. 450 members of the Ice Cream Alliance (ICA), the UK trade association for the ice cream sector, were surveyed in December 2021, and asked for the price of two scoops of vanilla served in a tub, with respondents able to select multiple reasons for their price increases and were surveyed in December 2021. “The last two years have been tough
for the hospitality sector, and ice cream businesses are no exception,” confirms Ice Cream and Artisan Food Show and Ice Cream Alliance CEO, Zelica Carr. “They are now being hit by a variety of increased costs some of which are having to be passed on to consumers, but our Ice Cream and Artisan Food Show this month offers a good place for the industry to regroup and start its recovery.” After the pandemic caused the show to be cancelled last year, the show is coming back bigger and better for 2022, held at the Yorkshire Event Centre, Harrogate from 8-10 February 2022. The ICA organises the only UK trade show
ICE CREAM dedicated to the ice cream sector, and it now features associated artisan food products too. ESSENTIAL “An interesting and enticing ice cream range is an essential for every outlet, so operators need to ensure they are supplying not only tasty, quality products, but inclusive ones too,” advises Niki Jenman, director at sector supplier, New Forest Ice Cream. “For café operators who have a wide range of customers walking in and out of the door every day, it is paramount to provide quick, hassle free and tasty foods to attract more customers. “At New Forest Ice Cream, we offer a large variety of punchy exciting flavours, some using classically smooth, indulgent dairy ingredients, and others which are certified vegan friendly. We also produce our ice cream and sorbets in a nut free production facility, reassuring customers with allergies as well as saving time and concern for operators. WIDE SELECTION “One crucial factor is to ensure you have a wide selection available for all customers. A scoop station is fantastic for grabbing attention and can attract customers due to the variety of flavours and colours on show,” Niki Jenman continues. “Likewise, an impulse area is also important to cater for younger customers and those looking for a grab and go option. From Supreme Sticks and Luxury Dairy Cones for adults, to Party Push Up & Double Bubble for the younger fans, for example, our range has been put together to offer something for everyone. “Many of our recipes have also been carefully developed to replicate the flavour of popular desserts in order to provide as much satisfaction as possible. So customers can treat themselves with a Millionaire Shortcake which takes indulging to a whole new level, or a smooth strawberry ice cream, which offers a taste of summer all year round. “We have also developed a dedicated vegan range to ensure that customers with a variety of dietary requirements, as well as those making lifestyle choices.” 16 CAFÉ LIFE | THECAFELIFE.CO.UK
GROWTH AND PROFIT “In recent years, there has been huge growth in desserts, shakes and ice cream offerings in the UK,” reports Jason Sanderson, Icetro brand champion at Jestic Foodservice Solutions. “All of the major fast food franchises, coffee shops and café menus have varied ice cream and dessert items on their menus. There has also been a growth in specific dessert-based franchises on the high street. “The main factors driving this growth are around the profitability of desserts. Very high profit margins can be made on ice cream-based dessert menu items. They are easy to make and offer a point of difference to a business in a very competitive marketplace. This is particularly apparent within family friendly cafés and touristy, seaside cafés where consumers will likely be after an ice-cream or sweet treat to enjoy on the move. “The great thing for the smaller independent cafés or chains is that there does not need to be a large investment in equipment to produce quality ice cream and dessert menu items. In fact, the huge margins generated from desserts can show returns in a matter of weeks.” The Icetro ISI-161 soft ice cream machine, for example, is just 300mm wide, making it one of the most compact
on the market, claim Jestic, and meaning that it can fit almost anywhere thanks to vertical rear ventilation. Despite its compact size, the Icetro ISI-161 is capable of filling cones, fast (in just 60 seconds, this speedy model can produce three soft ice cream cones). However, soft ice cream is not just for cones, Jestic point out, the ISI-161 able to produce a rich and creamy ice cream that can be used to make sundaes, milk shakes, or simply added to existing dessert menu items all of which can help to boost profits.
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CONTACT SAM MINTON .uk 01291 636333 | sam@jandmgroup.co
THECAFELIFE.CO.UK | CAFÉ LIFE 17
PRODUCT NEWS
Expanded range Lotus Biscoff has expanded its foodservice range with the launch of Lotus Biscoff Mini Ice Cream Tubs. Available in a case of 30, the mini tubs provide a single serving of fresh dairy ice cream packed with original Lotus Biscoff crunchy biscuit pieces and swirls of original Lotus Biscoff spread. Perfectly
portioned in a smaller 80ml format, these mini tubs are ideal for a range of outlets from theme parks to cinemas and theatres to takeaway outlets thanks to their handy spoon-in-lid design, suggest the brand. “Our mini ice cream tubs are made from the finest real dairy ice cream, whilst still featuring the same
Cookie Dough
New sweet ingredients supplier, Bling, is creating a stir with easy to use, bake from frozen cookie dough chunks. Dessert bars and parlours are big right now, and the demand for hot ‘cookie dough’ desserts is booming, say the brand. Consisting of warm, partly baked cookie dough and sometimes known as a “pizookies” or “skillet cookies”, these tempting creations have been a feature on restaurant menus for a while now, but the rapid growth in dessert delivery has made these creations more accessible and desirable than ever. Satisfying our nation’s love for warm puddings combined with the fashion for eating raw cookie dough (and even cake batter), report the company, these desserts really do hit the spot and consumers can’t seem to get enough of them – especially when served with a scoop of our favourite gelato, a drizzle of sweet sauce and a generous topping of our favourite candy pieces, they suggest. With venues opened up, and eating out becoming a thing again, consumers are looking for originality and novelty - dishes they can share with friends both in person and on social media – feel Bling For the café owner, Bling say that their cookie dough is the perfect ingredient to ‘play’ with and invent endless new dessert ideas (the little chunks of dough can be added to bakes such as brownies and muffins, and because they are perfectly safe and delicious to eat raw they are just right for adding excitement to milkshakes, waffles, cheesecakes and sundaes).
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unique flavour synonymous with the iconic coffee biscuit that our customers know and love. We are sure that they will be a welcomed addition to spring and summer menus as the perfect sweet end to any meal or as a grab and go option,” says Frances Booth, UK category marketing manager at Lotus Bakeries.
New Gelato Lusso The new luxurious Gelato Lusso range from Suncream ice cream is more than a great tasting, fabulous looking range of premium Italian Gelateria style scooping ice creams, it’s a whole sales and support system that will set your sales soaring, according to Rebecca Manfredi, managing director of Suncream Ice Cream. “With restrictions set to relax from February, consumers will be out and about in droves this spring and summer looking to enjoy themselves and an ice cream treat will be high on the agenda. There is no better time to switch to the Gelato Lusso range, which will give you a real point of difference and add a touch of Italian class to your ice cream offering,” she says. “The range offers 14 enticing flavours including Cookie Dough Biscotti, Raspberry Cheesecake and Pink Candyfloss and Blue Bubblegum, but it’s the sales packaging that really sets this range apart. The branding is beautiful with a strong artisanal feel and flows across the branded freezer range, ice cream tubs, pavement signs and menus. This, combined with the highly visually attractive presentation, means we have everything you need to deliver luxurious, blissful ice cream to your customers who will come back time and again this summer.” Made with fresh whole milk and cream, the robot-filled six litres tubs are hand dressed and finished with sauces, ripples, fruits, beautiful inclusions and toppings. The range includes popular classics such as Bourbon Vanilla and Mint Cioccolato, and contemporary flavours such as Vegan Coconut and Passion Fruit and Amarena Cherry Ripple Fat Free Yoghurt.
From dealing with issues on legislation to providing advice and help to support members, The Café Life Association is an exclusively retail focused body which aims to encourage and promote excellence . across the café/coffee bar sector
CAFÉ Association www.thecafelife.co.uk 01291 636335
milk
DAIRY FREE
Alternatives to
With flavour benefits, as well as health benefits, to be had from milk alternatives, cafés and coffee shops can appeal to more customers if they are prepared to experiment a little. THE MOST POPULAR April 2021 market insight from Mintel revealed that up to one in three Brits now drink plant-based milk. As a result, most high street coffee shops routinely offer customers a choice of the four main plant milks - oat, almond, coconut and soya as standard - although oat milk in particular has officially become the UK’s plant-based milk of choice according to this data. Oat milk most closely resembles dairy milk in terms of taste which could help explain why sales doubled between 20192020 (in fact, oat milk has overtaken almond as the most popular vegan choice). Thus, with barista oat milks making up a third of all sales, oat milk is rapidly becoming the go-to, dairy-free option for barista-style coffee. Glebe Farm PureOaty Barista, for example, has been developed to act as a good partner for barista quality coffee. When steamed, it transforms into a velvety milk froth that doesn’t split or curdle - every barista’s worst nightmare – claim the company, being used to create traditional lattes, cappuccinos and hot chocolates, or even speciality matcha
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and chai lattes. Taste-wise, it works by offering a creamy taste and pleasant mouthfeel to complement the popular bitter notes of any coffee. As a growing market with numerous oat milk giants importing their oat drinks into the UK from Europe, choosing the best products for coffee lovers can be challenging. Beyond taste, texture and mouthfeel, another key area to consider is the importance of a brand’s environmental credentials, suggest the company, with dairy-free coffee seekers often keen to know what brands are doing to help the environment too. Glebe Farm claims to be Britain’s first and only production plant, all of their oat drinks, including PureOaty Barista, being grown and made entirely in the UK, meaning they have the lowest food miles compared to other dairy alternative providers sourcing their ingredients from overseas. One of the potential drawbacks of oat milk, however, can be its relationship
with gluten, point out Glebe Farm. Whilst most people assume that the oats in their oat milk coffee is naturally gluten-free, they could well have been grown near wheat and processed in facilities that also handled wheat products, meaning they are often cross-contaminated with gluten. Therefore, with the rise of gluten-free food and drink consumption, it’s also important to choose a product for oat milk coffee drinkers that guarantees gluten-free oats, feel Glebe (all of Glebe Farm PureOaty is completely glutenfree and made from just four natural ingredients - British gluten-free oats, sunflower oil, water and salt). PICKIER PALATES There is no doubt that consumers are becoming more educated in coffee and other food related items in general, and whilst some outlets may dread customers’ increasingly ‘picky palates’ and ‘diva demands’, Bru Coffee & Gelato, whose head office is based in Leicester, believe that it is their role, and the role of others in the sector, to respond to customers’ evolving taste buds and to celebrate customers’ increased knowledge and confidence when ordering their brew. Junaid Makda, managing director at Bru Coffee & Gelato says that they love responding to bespoke customer requests. “It’s always great to meet people who are as passionate about their coffee as we are. One of the reasons
DAIRY FREE that our customers return time and time again is because of our signature 100% speciality arabica blend coffee, which more enthusiastic and educated coffee drinkers recognise and appreciate immediately,” he says. “This confidence and knowledge of the product, directly leads to more bespoke requests being made and this is something that we celebrate and take as a real compliment. There are so many
SPUDS IN THE SPOTLIGHT “We work hard to really understand what our customers want, and we take great pride in our menu and the way in which we respond to changing customer demands throughout the year,” adds Junaid Makda. “We’re also always open to new suggestions from customers and trying out new products that come to the market. For example, we recently tried out potato milk as a sustainable alternative to other milks already available. The customer feedback was unanimous: it looks like milk, the texture’s like milk, but unfortunately it doesn’t taste like milk! “Experimentation is great fun and it’s a great way to stay agile and to keep ahead of the competition. It doesn’t always
work out as hoped, but sometimes you can create something really special and unique.” According to Jenny Irvine from Pure Package - a healthy recipe box delivery company based at Covent Garden market, London - potato milk is on the rise as a more sustainable plant-based alternative to dairy milk. Potato farming produces considerably less carbon dioxide than dairy farming, using half the land required for the same amount of oat milk, it is claimed. This type of milk is also being fortified with vitamin D, calcium, and folic acid, she points out, and Pure Package reports that it is already selling potato milk in three styles - original, barista, and unsweetened – to cater for developing demand.
BARISTA TIPS
interesting ways that you can adapt or tweak your coffee, it would be a real shame not to take advantage of them! “We’re always looking for ways in which we can adapt in line with consumer demands and habits - if we have the ingredients in, we will always try to accommodate them. “Last year’s Allegra Project Cafe Report highlighted that latte is purchased by the most consumers in the market, followed by cappuccino and flat white with hot chocolate being purchased fourth in line, ahead of Americano. Coconut, almond and oat dairy alternatives are consumed more than the traditional soya dairy alternatives, their research found, as consumers opt for flavour benefits from their milk as well as health or dietary benefits. Similarly, consumers are more likely to customise their drink with a syrup than they are sugar or cream, it was also found.” At Bru Gelato, oatly barista is the most popular milk alternative, they report, with hazelnut the most popular syrup, although consumer tastes also vary depending on the time of year (gingerbread taking over the most popular syrup spot throughout the autumn and winter months, for example).
With plant-based milks now being part of the mainstream offer, baristas in turn need to make sure they are preparing them correctly for the hot beverage menu as they do perform differently to dairy milks when heated. Rohan Pitumpe, head of training at Miko Coffee, has the following advice for baristas when they are prepping plant-based milks for the speciality drinks menu. 1. There are a lot of alternative milk brands on the market now, including innovative ‘barista style’ varieties. These all have different formulations with varying protein and fat levels, and this affects how the milk performs when heated. It’s important to experiment with the different brands on offer to find a plant milk that works for you. 2. When heating plant-based alternatives, the temperature to aim for is between 50-60°C, after which there is a tendency for the milk to split. Keep a close eye on this step, as plant milks heat up very quickly and continue to heat even after texturing. 3. Plant milks are more likely to curdle when used with coffee that has a higher acidity level. It may be easier to use a blend that has been roasted to a lower acidity to avoid this issue. 4. This rule applies to dairy and nondairy milks alike. Always use fresh, cold milk – as this will allow enough time for stretching and texturing of the milk.
5. Again, another rule that also applies equally to dairy milks. One of the most important tips is to pour the milk as soon as it is ready to avoid the micro-foam separating from the milk. If this happens, the milk will come out first followed by the foam. To reduce the chance of this happening, try agitating the milk excessively before pouring. Swirling the milk reduces the likelihood of foam sticking to the jug and homogenises the mixture to make it smoother for pouring, while stopping excessive drainage of foam. 6. Swirling the milk in the jug before pouring also reduces the crema and carbon dioxide which stabilises the acidity level. This in turn can also prevent the milk from splitting.
DAIRY FREE
Best practice “The ability to prepare milk to a professional barista standard is essential for today’s speciality coffee menu,” says Maxime Herbaut, sales operations manager, La Cimbali. “Whether creating impressive latte art or perfectly textured milk for cappuccinos and other milk-based espressos, a certain level of skill is required. “The good thing is that milk preparation is easy to master as long as you follow a few basic rules. And once you’ve mastered the perfewct
pour, just practice, and then practice some more. “One of the most common problems that our after sales trainers see when visiting customers is a dirty or blocked steam arm due to lack of cleaning. Purge, steam, clean purge is the most important part of preparing steamed milk. But based on our experience in the field, here are a few tips to help baristas deliver perfectly textured foam every time.” 1. Always use fresh milk because it tastes sweeter and creates a creamier texture when steamed. The higher the fat content, the creamier the milk becomes. As it ages, milk can develop bacteria making it harder to steam and texture. That’s why fresh is always best. 2. Use cold milk straight from the fridge. The colder the milk, the longer it takes to heat up. This creates more time to stretch and texture the milk. The longer we texture, the smoother and more velvety the milk becomes. 3. Stretching/aerating is the process of introducing air into the milk and this increases the volume and produces the micro-foam which is needed for latte art and cappuccinos. Adding air enhances the overall sweetness and texture of the milk too. The more air you add, the more foam you create, and different volumes of foam are needed for each type of drink.
Stretching must be done before the milk is warm, before 40°C to avoid big bubbles After that, good texturing is key to smooth milk. 4. Banging the jug on the counter two or three times is good practice to pop any micro bubbles and then a good swirling of the jug keeps the milk and the foam mixed/texturised together until ready to pour. 5. When working with non-dairy milks, remember they have a ‘splitting point’ which can be as low as 60°C. Play it safe by pre-heating the serving cup to a higher temperature and then only steam your milk to around 60°C. As long as your timing is ok, the drink should then maintain a higher temperature by the time it is ready to serve, even though you have decreased the milk temperature a little. 6. Plant milks don’t always work so well with coffees that have a high acidity as they can be prone to curdle. To avoid this, switch up your coffee to a less acidic blend. 7. Iced beverages are more popular than ever and many recipes feature cold milk foam which is a thick and creamy ‘topping’ which is perfect for layering over lattes, iced cold brew and nitro coffee etc. The foam doesn’t blend into the coffee but rather sits on top and is best made using lower fat dairy milks or barista standard plantbased milks as the higher protein content helps create a more stable and robust result. 8. Remember, everything starts with a good espresso. If the barista gets this wrong then the coffee is never going to taste great, irrespective of how impressive his/her milk prep skills may be!
VEGETARIAN, VEGAN & FREE-FROM
inspiration In search of
What’s in demand, and how can operators make their menus stand out, when it comes to their vegan, vegetarian and free-from dishes?
IN THE SPOTLIGHT Veganuary, a global organisation encouraging people to try vegan in January and beyond, has reported a new landmark with more than 600,000 people officially taking part in 2022, surpassing last year’s total of 580,000 participants, and sign-ups remaining strong right through to the end of January. Hundreds of new plant-based products and menu items have also been launched, including vegan versions of Babybel and Philadelphia cream cheese, three new vegan Krispy Kreme donuts, new vegan offerings at McDonald’s, Burger King, KFC and Nando’s, new vegan pizzas at Domino’s, Papa John’s, Pizza Hut and Pizza Express, vegan fish and chips at Wagamama, new vegan sandwiches at Costa, Starbucks and Caffè Nero (Starbucks also dropping its surcharge on plant milks permanently). But for many businesses it was more than just a commercial endeavour as over 75 organisations – including Harrods, Volkswagen Group UK, Superdrug, Sky, Adept Carehomes, Papa John’s, PWC, EY, M&S, Aveda and Quorn – took part in the Veganuary Workplace Challenge, encouraging their employees to try vegan in January and providing more vegan options in the workplace. The next campaign to put a vegetarian diet in the spotlight will be the Vegetarian Society’s National Vegetarian 24 CAFÉ LIFE | THECAFELIFE.CO.UK
Bru Coffee have combined vegan and health-promoting ingredients in their latest food and coffee offering.
Week (16 to 22 May 2022, www.nationalvegetarianweek.org). “We’re asking people to do whatever they can – swap one meal, eat veggie for a whole week, just go for it! Switch out meat in your meals, get experimental, and have fun,” says Richard McIlwain, chief executive of the Vegetarian Society. “Evidence shows plant-based food is better for the planet, has far less carbon emissions than meat, and for households on tight budgets it can also be a cheaper, healthy choice. “This year, we’ll be launching a range of climate-friendly recipes which are great for everyone – whether this is your first introduction to the world of vegetarian food, or you’re a veteran veggie looking for more environmentfriendly meal ideas.”
HEALTHY Bru Coffee & Gelato launched its new Very Vegan seasonal menu on 11 January. Included were Bru’s already popular Guaca Bowl (a healthy, balanced meal featuring rice, salad and guacamole), plus two brand new products - Coconut Vanilla Matcha Superblend and the Coffee Cacao Superblend. “As a business, it is important that we are intuitive to consumer demands and trends. We know that there is always an emphasis on fitness, health and detox in the New Year and the menu items that people order in January reflect this,” says Bru business development manager, Aadil Steele. “Over the last few years we’ve also noticed the increasing popularity of
VEGETARIAN, VEGAN & FREE-FROM veganism. We serve a great range of tasty vegan tray bakes, cakes and handmade vegan sorbet all year round and sales of these products have been on the up for some time. So this January, we decided to help people along with their new year goals and diets by launching a collection of vegan products that also have fantastic health benefits. “Our new vegan Coconut Vanilla Matcha Superblend is full of fibre and protein. For those not familiar with matcha, it is a finely ground green tea powder made from a specially grown and processed organic green tea which is full of antioxidants. “The second new product that we are launching is the Coffee Cacao Superblend, which is a vegan combination of raw cacao and hazelnut. It also includes a shot of our 100% speciality arabica blend coffee for an extra dash of positive energy. As well as being delicious, it is high in protein and fibre and is a great source of magnesium and potassium. Both of these new menu items are well complemented by our already popular vegan Guaca Bowl.” Known health benefits of matcha are extensive, including boosting metabolism and burning calories, detoxifying effectively and naturally, calming the mind and relaxing the body, enhancing mood and aiding concentration, preventing disease and lowering cholesterol and blood sugar. It is rich in fibre, protein, chlorophyll and antioxidants including the powerful EGCg and also provides the body with vitamin C, selenium, chromium, zinc and magnesium. Cacao is another product which is known to have a whole host of impressive health benefits. The fibre in cacao powder promotes healthy digestion and can reduce the risk and symptoms of irritable bowel syndrome and other digestive problems. Cacao is also packed with flavonoids – nutrients which have been shown to help lower blood pressure, improve blood flow to the brain and heart, and aid in preventing blood clots. Flavonoids may also help to increase insulin sensitivity, reducing the risk of diabetes and can also help to reduce inflammation throughout the body, which may lessen
Home grown demand New Covent Garden Market, where over 100 wholesale traders supply fresh fruit and vegetables to some of London’s top eateries, has predicted Asian wok cucumbers, celtuce, foraged sea vegetables and crab apples as some of the hottest on-trend ingredients coming to kitchens in 2022. Meanwhile, potatoes are enjoying a moment with new varieties on the scene and potato milk hitting the shelves, as the overarching macro trend for British grown fruit and vegetables continues to dominate. The market’s annual Fruit and Vegetable Trends Report 2022 is based on qualitative insights from its expert wholesaler traders. They collectively supply around half of all of the fresh produce eaten out of home in London including the majority of the capital’s most fashionable restaurants such as La Gavroche, Sketch, Soho House, Jikoni, Darjeeling Kitchen and Restaurant Story. Akin to sommeliers of the fruit and vegetable world, the market’s traders are at the coal face of ‘to the moment’ seasonality as the first new season Jersey Royals or asparagus start being harvested each year and they work closely with head chefs and catering teams to provide consultancy on the freshest and tastiest produce at any given moment, as well as new, interesting and on-trend eats. The popularity of British grown fruit and vegetables continues to boom in commercial kitchens and beyond, they report, and in turn it’s putting pressure on growers to innovate. Liam Kelly from County Supplies explains: “Smaller British growers are increasingly sought after. There is a focus amongst our customers on being super-seasonal, but essentially there’s not enough home grown crops to cater for the demand. It’s not year-round and there’s not as much variety for what the supply chain would like to sell. If something is British, it is that bit more attractive. This has nothing to do with Brexit though, it’s been a trend for a while and it’s linked to a desire to create menus that are eco-friendly, sustainable and biodynamic.” With demand for British produce higher than ever, some have taken to wild sea and beach foraging as a way to create totally unique menus. Stan Gulas of New Covent Garden Market based Oui Chef has noticed how sea vegetables, such as Sea Beet and Sea Purslane, are peaking particular interest among chefs. Native to shingle beaches, cliffs, sea-walls and saltmarshes, Sea Beet’s dark green leaves can be cooked similarly to spinach or chard and have a rich, succulent flavour with a salty tang. Meanwhile, similar to samphire, Sea Purslane is a small prostrate herb with succulent, salty leaves. Stan Gulas also mentions the booming popularity of crab apples (pictured), which while previously often disregarded due to their sour flavour profile, have seen a renaissance with chefs using this foraged fruit for jams and jellies. With a myriad of factors affecting the fresh produce trends for 2022, the prospect of adapting to the availability of certain fruits and vegetables looks set to make it an exciting time as British growers pull out all the stops to supply New Covent Garden Market with some of the very best produce.
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VEGETARIAN, VEGAN & FREE-FROM the risk of some cancers, diabetes, arthritis, depression, and Alzheimer’s disease. In addition, the potassium in cacao has been shown to decrease the risk of heart disease by reducing lower body inflammation and stress on cells. “We decided to go down the vegan route for our New Year seasonal menu for many reasons. Partly because of the increasing popularity of veganism and the Veganuary campaign but also because of the amazing health benefits that come with some of the alternative ingredients used in vegan cookery,” adds Aadil Steele. “We also really enjoy the creativity involved in the development of vegan menu items – we are always keen to push boundaries and to experiment with new and interesting ingredients – especially when their taste and nutritional value is so good. “I do think that a lot of people can be put off when they hear the word ‘vegan’. We are still serving many non-vegan products, but I would really encourage people to step out of their comfort zone and give these new products a try. Just because they’re healthy and nutritious, doesn’t mean that they sacrifice in flavour, in fact, the opposite is true. They’re made from the same ingredients that go into tea and chocolate after all, which are two of our nation’s favourite products! “We’re not suggesting that everyone should become vegan, but a little experimentation is always good and we’re confident that customers will enjoy the taste, and health benefits that our new menu offers.” BE INCLUSIVE The uptake of vegan, vegetarian and flexitarian diets was already surging preCovid and now consumers’ propensity towards a more mindful way of eating has been further accelerated by the pandemic. Consuming a nutrient rich diet has been brought to the fore, the importance in association between diet, good health and immunity having been put under the spotlight. Research into dietary changes over 2021 by finder.com, for example, shows that currently around 14% of adults (7.2 million) in the UK are following 26 CAFÉ LIFE | THECAFELIFE.CO.UK
a meat-free diet, while a further 12% (6.5 million) of the population were intending to become vegetarian, vegan or pescatarian in 2021. The vegetarian diet was the most common of the nonmeat diets, equating to 6% (3.1 million) people in the UK. Younger generations were significantly more likely to follow a meat-free diet, with a fifth of Gen Z already doing so (20%) and a further 26% planning to do so during 2021. Greta Strolyte, brand manager at noodle supplier, Lucky Boat, says: “Provision of an inclusive menu that incorporates interesting options with consideration to allergen and dietary requirements is getting easier, as NPD in these products is rife. Vegan, gluten, lactose and egg free products in particular have seen high demand, with many more free-from choices appearing on supermarket shelves and across the foodservice sector. “It’s important for café operators to describe their vegan and vegetarian menu offerings in an appetising way and not to let consumers perceive these options as a lesser choice. Regarding consumer behaviour and the impact of product placement and plant-based sales, an IGD report (Segregation or integration – Ranging plant-based products to drive sales, March 2021) found ‘that by placing vegetarian or vegan items in a separate box on menus can reduce ordering rates by 56%’ and that ‘mixing in plant-based options on the menu and giving them prime positioning allows the meal to shine rather than a vegan categorisation and would encourage more browsing for those who do not typically eat this type of food.’ “Adopting current food trends can entice customers, and global cuisines such as South East Asian dishes continue to be hot favourites. Spices and punchy flavours can add appeal to vegan, vegetarian or free-from options and high quality products will elevate dishes and draw in repeat custom, a creative well-conceived plant-based menu option can attract non-vegan and vegetarian consumers too. The whole of the Lucky Boat noodle range is suitable for vegan and vegetarian diets as all are free from egg.”
WHAT’S HOT? According Delve insights’ Veganuary Cuisines Research, analysis of 19,200 social media conversations in January 2021 revealed that Mexitarian is a hot trend for vegans and vegetarians. “Last year, Mexican food was the most popular cuisine for the second year running, overtaking Thai, Middle Eastern and Indian to dominate 21% of social posts,” reports Hannah Hurling, marketing activations manager UK & Ireland, Paulig Pro (the company behind brands Paulig, Santa Maria, Risenta, Gold&Green and Poco Loco). “Mushrooms is another trend that is set to grow as a meat alternative replacement in 2022, with consumers looking for a healthy alternative to meat. The texture and absorbent quality of mushrooms allows them to give a ‘meatiness’ look & feel to them (Delish magazine 2021, The 12 food trends to look out for in 2022). “Our data, gathered by social listening tool Delve, showed that tacos and wraps are the most talked about, closely followed by nachos, fajitas and quesadillas. This passion for Mexican flavours was echoed in our WrapFusion research (2021), with respondents naming it the top cuisine for wraps – the preferred filling for 45% of UK consumers and 48% of those in the ROI (Onepoll UK 1,000 & ROI 500 wrap survey, March 2021). “With this year’s Veganuary social data now under close scrutiny, it will be
NEW PRODUCTS interesting to see how the trend evolves. Mexican flavours work well with diverse proteins – plant-based and otherwise so we’re confident the cuisine will come up tops this year too.” Wraps in particular have achieved widespread appeal across the UK, the company point out, with almost a third of Brits enjoying a wrap once a week according to Onepoll data. Ideal for grab-and-go dining, they offer plenty of potential in terms of switching up flavours and fillings – a tasty and economical trend for busy chefs, caterers and business owners. According to Santa Maria’s WrapFusion 2021 survey, the UK’s top three cuisines for wrap fillings are Mexican, British and Greek. ADDING FLAVOUR “Mexican spices are perfect for adding punch and flavours to diverse protein sources. Whether you’re using traditional beans, seitan or tempeh, or a vegan meat alternative like our Gold&Green Pulled Oats®, which absorb flavours perfectly. Individually calibrated for heat and texture, wraps can be made to order with options for personalisation, or you could consider upselling with extra sides of jalapeños, guacamole, or vegan sour cream,” suggests Hannah Hurling. “Mexican wraps offer a wide range of grab and go options. To increase unit cost, operators could consider creating Mexican meal boxes – such as fajitas, build-you-own burritos or nachos. Ideal for a variety of cuisines – think BBQ, poke bowls, or British classics - meal boxes are experiencing huge market growth, enabling operators to increase turnover while offering consumers fresh, fuss-free and fun dining. “Fajita and BBQ were the top spices emerging from our WrapFusion research – with Fajita coming in top at 37% and BBQ closely second at 33% of UK consumers. You can boost depth of flavour in vegan or vegetarian proteins by marinating them in oil and spices before cooking. Spice rubs are also perfect for locking in flavour – Gold&Green Pulled Oats® or jackfruit with chipotle or BBQ spices, for example. Served in a toasted bun with vegan coleslaw, they create a mouth-watering vegan alternative to pulled pork.”
‘TRADITIONAL’ VEGAN DESSERTS Foodservice supplier, Brakes, has launched a new range of ‘traditional’ vegan desserts aimed at helping operators capitalise on increasing demand for vegan products out of home. The desserts were launched following research which showed that, while consumers increasingly want vegan products, they also want familiar, nostalgic comfort food, a trend which has been driven by the COVID-19 pandemic, the company observe. The new range of British-made classic hot pudding desserts, including Syrup Sponge Pudding, Raspberry Jam Pudding and Sticky Toffee Pudding, has been reimagined to be suitable for vegans. The desserts are pre-cut rather than from an individual mould to achieve a more rustic, homemade appearance. Matt Lake, Brakes’ senior product development manager – innovation lead, says: “The growth in vegan products has been exponential and it shows no signs of stopping. It’s important, particularly in these difficult times, that we help our customers to capitalise on as many opportunities as possible and having a range that exceeds expectations of vegans and non-vegans alike is an important part of that. “We know that 15% of vegans struggle when eating out and one in five miss non-vegan foods (the Official Veganuary 2021 6 Month Survey). So, this range is a perfect addition to the menu, offering desserts that generations of people have loved and now everyone, including vegans, can continue to enjoy.”
GLUTEN FREE “Veganism and vegetarianism has come a long way, with new launches now offering operators a great amount of choice when looking for vegan and vegetarian options for menus,” says Charlotte Kilduff, trade marketing manager, Pan’Artisan Ltd. “We have noticed greater interest for these products, the vast majority of our bakery range is suitable for vegan and vegetarian menu and we also offer gluten free dough products, all of which give time-saving, easy to use solutions – a real benefit for operators who may be working in restricted environments or lack skills or staffing – an all too real result of the Covid pandemic fall-out. “Listening to customer feedback has led us to produce premium dough products that offers operators a speedy, tasty result for an inclusive menu which suits a variety of diets. “The worldwide increase in demand for great quality vegan, vegetarian and free-from options has resulted in a host of NPD which is tailored to meet the expectations of catering operations however big or small and satisfy the requirements of consumers. At Pan’Artisan, we have a dedicated NPD team that carefully considers and develops our product range to high standards, often working alongside customers on bespoke bakery products to suit a specific application. “Industry reports point to a rise in demand for free-from food products; our gluten-free options include dough balls and pizza bases, shattering the perception that gluten-free bakery items are unable to provide an equally good texture, flavour, mouthfeel and cooking performance as their counterparts.” THECAFELIFE.CO.UK | CAFÉ LIFE 27
OPINION
CAFÉ Association
The devolution muddle When then prime minister, Tony Blair’s, government agreed to the concept of devolution, little thought appears to have been given to some of the broader consequences and particularly the political competition it unleashed, writes Café Life Association and BSA director, Jim Winship. IN THE SPOTLIGHT The last two years of pandemic have shone a spotlight on some of those consequences, most obviously through the different approaches the devolved nations have taken as highlighted by the busing of New Year’s Eve revellers from Cardiff to Bristol, and from parts of Scotland to Newcastle-upon-Tyne. This disparity of approach has led to a confusing set of guidelines and fortunes for food businesses, with some getting better support than others depending on their location. The competitive nature of devolution was highlighted for me when I was asked to help the Welsh Assembly write COVID guidance and was told that I must not cross reference to similar guidance in England, although it was entirely relevant. It had to be rewritten ‘Welshified’! CONSULTATION DOCUMENT A similar situation arose over Christmas with the launch of a new consultation document from the Northern Ireland Executive proposing a ban or punitive levy on the use of single-use plastics. The approach appears to disregard the UK government’s forthcoming Extended Producer Responsibility Legislation and plastics packaging tax, to overlay it with either a levy of up to 50 pence per plastic container or a complete ban on their use. While the proposals are initially aimed at the use of plastic cups and takeaway type food containers, the implication is that whatever rules are brought in will be extended in the future to all pre-filled plastic food packs, including food to go products. Furthermore, the proposals 28 CAFÉ LIFE | THECAFELIFE.CO.UK
assume that multi-use plastic cups and containers are environmentally friendlier but this is only the case if they are used many times over, as highlighted in the Ramboll Life Cycle Analysis published last October. This found that re-usable packaging had to be reused 100 times before and environmental advantage was achieved. The food hygiene consequences of consumers carrying around plastic food containers to refill time and time again are not worth thinking about – and that’s assuming they are prepared to carry them around, which has hardly proved to be the case with re-usable cups to date. WIDE IMPLICATIONS There are also wider consequences for food businesses when each of the devolved nations decides they want to be different. For example, in the case of packaging, much of that included in scope for takeaway products affected by the Northern Ireland proposals is used for other products that would initially not be included, creating a complex issue about what should and should not be taxed or banned. And the costs to consumers could be considerable. For instance, a Chinese takeaway will often supply four or five dishes in plastic containers. At 50p a container that’s a hefty surcharge on a meal. For national suppliers and brands, the administration and costs of managing four different supply chain requirements can be considerable. Considering that the original concept of the European Community was to create stronger and better markets by
agreeing to common standards, our politicians seem to be hell bent on making trading as difficult as possible for businesses by setting new challenges across every UK internal border. ASSOCIATION VIEWPOINT The Café Life and British Sandwich Associations have long taken the view that the best way to improve our environmental impact is to develop packaging systems that enable packs to be usefully recycled. In doing so, we need to manage the process to make sure that the packs do not lead to greater food waste (which has a higher environmental impact than the packs), is safe and is viable from a marketing/ display point of view. Thanks to packaging developments, we now have single-use cup collection and recycling systems in place and sandwich packs that meet the standards for recycling. The British Sandwich and Food to Go association is also working with retailers, suppliers and recyclers to explore ways to collect these and deliver used sandwich packs to waste services that can handle them. However, the waste collection systems in the UK are a weak link and consumers need persuading to throw used packaging away in the right way. This is where government could step in and do real good. Instead, our politicians increasingly seem to see industry as a cash cow that they can continue to milk for their political ends regardless of the long-term consequences. But politics these days is all about today – tomorrow is another day!
Café Life plans industry networking event The new year brought with it some changes at Café Life magazine. Firstly, we’ve moved into swish new offices near the banks of the River Wye in Chepstow. Secondly, the move brings us under the same roof, both literally and metaphorically, as the team behind hugely successful events such as the Sandwich & Food to Go Industry Awards and Pizza, Pasta & Italian Food Industry Awards. Back in November, the events team launched the BSA Industry dinner as a means to rekindling in-person relationships across the sandwich industry. Attended by around 400 guests, the evening featured Patrick Coveney (the then
CEO of Greencore Group) as a guest speaker. With our reach across the café industry, our colleagues’ track record of organising superb events and the hope that the uncertainty of the past two years will soon be in the rearview mirror, the core ingredients for a much needed and successful event are in place. A TIME AND A PLACE Plans are in the advanced stages with a provisional programme, date and venue in mind. Centred around a luncheon at Skylon in the Royal Festival Hall, London on 7th July 2022, the event
will feature a keynote speaker with the opportunity for guests to catch up with old colleagues and customers as well as making connections with new ones. MAKING IT HAPPEN We’re looking for a select number of partnerships to support us in giving our industry a lift. In return we have a generous package of promotional opportunities and of course, a table at the luncheon itself. It is a perfect way to place your brand as a leading player in the industry. Call Sam Minton on 01291 636333 or email sam@jandmgroup.co.uk for full details.
NEW PRODUCT
Herald launches high quality salad container range Herald has launched a selection of premium, eco-friendly, disposable, brown craft salad bowls aimed at specialist food stores and the best delicatessens. The quality disposables manufacturer and supplier is specifically targeting high-end, independent stores; notably, those who are keen to offer the highest quality packaging to complement their produce. The bowls, which are available in a selection of sizes, including 500cc, 750cc and 1000cc, come with PET lids and are designed to enhance the product offering, presenting the contents in the most optimum light. The same size
containers are available in a rectangle shape, with paper lids, for hot food, complementing the salad bowls and allowing for a wider choice of offering. Managing director of Herald, Yogesh Patel said: “Just because food has been prepared to take away and eat at home, work or on the go, doesn’t mean that the bar should be set lower in terms of quality and customer experience. “We expect the majority of the take up for these containers to come from high-end delicatessens and takeaways simply because they are charging premium prices for top products and their customers expect that level of
quality to extend to the packaging. Our aim, as a supplier, is to provide products that match all needs and expectations.” Call 0208 507 7900 or email sales @heraldplastic.com to order a copy of the catalogue.
THECAFELIFE.CO.UK | CAFÉ LIFE 29
Café Product Index Chicken
ADVISORY, BUSINESS &
CHUTNEYS & RELISHES
Cold Drinks & Mixers
FISH PRODUCTS
CONSULTANCY SERVICES
Chutneys
Italian Beverage Company
Crayfish
Bernard Matthews (Sunderland) Ltd.
Bespoke Software
Freshfayre
Freshfayre
Cargrill Protein Europe
Kelsius
Juices
Leathams
Freshfayre
Royal Greenland Ltd.
CP Foods UK Ltd.
Mezze
Mizkan Euro Ltd.
Italian Beverage Company
Prawns
Dawn Farms UK
CP Foods UK Ltd.
Freshfayre
H Smith Food Group PLC
H Smith Food Group plc
Royal Greenland Ltd.
Leathams
Freshfayre
Moy Park Ltd.
Zafron Foods Ltd. EGGS & EGG PRODUCTS
Seara Meats BV
Salmon
Smithfield Foods Ltd.
Business Systems Kelsius Mezze Nutritics Consultants The Wordbox E Commerce
The Ingredients Factory Zafron Foods Ltd. Relishes Blenders Freshfayre Harvey & Brockless
Leathams Smoothies Italian Beverage Company
Mezze
Leathams
Eggs (hard boiled)
Freshfayre
Factory
Mizkan Euro Ltd.
British Lion Eggs
Leathams
Grote Company
The Ingredients Factory
Freshfayre
The Fintastic Fish Co.
Kelsius
Zafron Foods Ltd.
Fresh-Pak Chilled Foods
Seafood/Shellfish
Millitec Food Systems Ltd.
Pickles
Egg Products
H Smith Food Group PLC
Zafron Foods Ltd.
Freshfayre
British Lion Eggs
Royal Greenland Ltd.
Food Safety
Geeta’s Foods Ltd.
ALS Food & Pharmaceutical
Freshfayre
Leathams
British Lion Eggs
Fresh-Pak Chilled Foods
The Ingredients Factory
Kelsius Nutritics BAKERY PRODUCTS Doughnuts Moy Park Ltd.
Salsa Blenders Freshfayre Zafron Foods Ltd.
Futura Foods UK Ltd. Leathams Stonegate Farmers
Tuna Freshfayre H Smith Food Group plc Moy Park Ltd. The Fintastic Fish Co. Zafron Foods Ltd
Zafron Foods Ltd. EQUIPMENT & VEHICLES
Continental Freshfayre Leathams Smithfield Foods Ltd. Duck Bernard Matthews (Sunderland) Ltd. CP Foods UK Ltd. Freshfayre H Smith Food Group PLC Ham Freshfayre Gierlinger Holding GmbH
FOOD WHOLESALERS
Leathams
Country Choice Foods
Smithfield Foods Ltd.
Morning Goods
DRESSINGS, SAUCES AND
New York Bakery Co.
MAYONNAISE
Baking Pans
Dips
American Pan UK
FRUIT
Freshfayre
Tortilla & Wraps Freshfayre
Blenders
Buttering Machinery
General
H Smith Foodgroup PLC
Mission Foods
Freshfayre
Deighton Manufacturing
The Ingredients Factory
Meatballs
Fresh-Pak Chilled Foods
Grote Company
Guacamole
Snowbird foods
BREAD & ROLLS
The Ingredients Factory
Millitec Food Systems Ltd.
Leathams
Pork
Fresh
Zafron Foods Ltd.
Coffee Machinery
Dressings
Coffee Safe
Jacksons Bakery Speciality Jacksons Bakery Mission Foods New York Bakery Co. Bread Making Ingredients Harvey & Brockless
Blenders Mayonnaise Blenders Freshfayre Fresh-Pak Chilled Foods Harvey & Brockless
Lamb
Dawn Farms UK INSURANCE
Freshfayre
Insurance Protector Group
Gierlinger Holding GmbH
La Cimbali UK
H Smith Food Group plc
Pumphreys Coffee
LABELS
Leathams
Conveyors
Nutritics
Moy Park Ltd.
Deighton Manufacturing
Planglow Ltd.
Smithfield Foods Ltd.
Grote Company
Reflex Labels
Sausages Freshfayre
Millitec Food Systems Ltd.
BUTTER & SPREADS
Piquant
Butter
Zafron Foods Ltd.
Cutting & Slicing Equipment
Freshfayre
Mustards
Grote Company
Spreads
Blenders
Millitec Food Systems Ltd.
Freshfayre
Zafron Foods Ltd.
Depositing Machinery
Spreads (olive)
Sauces & Ketchups
Grote Company
Freshfayre
Blenders
Millitec Food Systems Ltd.
Leathams
Freshfayre
Gierlinger Holding GmbH
Kitchen Equipment
Piquant
Leathams
Water and Filtration
Moy Park Ltd.
Labelling Systems & Barcoding
Smithfield Foods Ltd.
Nutritics
Beef
Planglow Ltd.
Freshfayre
Reflex Labels
Leathams
CHEESE & DAIRY PRODUCTS Cheese Freshfayre Futura Foods UK Ltd. Harvey & Brockless Leathams Norseland Ltd.
The Ingredients Factory Zafron Foods Ltd. Spreads Blenders DRINKS
Mobile Catering Vehicles
MEAT PRODUCTS
Gierlinger Holding GmbH
Bacon
Leathams
Bawnbua Foods NI
Moy Park Ltd.
Dawn Farms UK Freshfayre H Smith Food Group plc
Moy Park Ltd. Newsholme Food Group
Smithfield Foods Ltd. Snowbird foods Turkey Bernard Matthews (Sunderland) Ltd. Freshfayre H Smith Food Group plc Leathams Moy Park Ltd. Smithfield Foods Ltd. OILS
Yoghurt
Chocolate
Jiffy Trucks Ltd.
Freshfayre
Italian Beverage Company
Sandwich Making Machinery
Futura Foods UK Ltd
Marimba World Chocolate
Deighton Manufacturing
Moy Park Ltd.
ORGANIC PRODUCTS
Sour Cream
Coffee
Grote Company
Princes Foods Ltd.
Fridays
Freshfayre
Rombouts Coffee GB Ltd.
Millitec Food Systems Ltd.
Smithfield Foods Ltd.
Leathams
30 CAFÉ LIFE | THECAFELIFE.CO.UK
Canned Meat
Freshfayre
Freshfayre
Café Manufacturers & Distributors PACKAGING
GREENCORE
Cardboard
FOOD TO GO LTD –
Colpac Ltd.
MANTON WOOD
Coveris Flexibles UK Ltd. (St Neots) Pro-Ampac RAP Disposable Colpac Ltd. Coveris Flexibles UK Ltd. (St Neots) Nutritcs Pro-Ampac RAP Reflex Labels Food wraps Pro-Ampac RAP Sandwich Packs
AROUND NOON LTD. Unit 24A Rampart Road, Greenbank Industrial Estate, Newry, County Down, BT34 2QU Tel: 0283 0262333 E-mail :philip@aroundnoon.com www.aroundnoon.com BRC Rating – AA
Manton Wood, Enterprise Zone, Retford Road, Manton, Worksop, Notts S80 2RS Contact: Andrew Wilcox-Jones Tel: 01909 512600 Fax: 01909 512708 www.greencore.com
Colpac Ltd.
BRC Rating – AA
Coveris Flexibles UK Ltd. (St Neots) Pro-Ampac RAP PASTA Freshfayre Leathams Pasta Foods SALAD Fresh Agrial Fresh Produce Ltd. Freshfayre Jalapenos
AROUND NOON (LONDON) LTD. 762A/763A Henley Road, Slough SL1 4JW Tel: 01753 523636 infoANL@aroundnoon.com www.aroundnoon.com BRC Rating – AA
Freshfayre
Sundried Tomatoes Freshfayre Leathams Plc Sweetcorn Freshfayre Tomatoes Freshfayre
BRADGATE BAKERY Beaumont Leys, Leicester, LE4 1WX Contact: Clare Keers Tel: 0116 2361100 Fax: 0116 2361101
Zafron Foods Ltd. Frozen Fillings Bernard Matthews (Sunderland) Ltd. SOUPS Freshfayre
Chocolate Marimba World Chocolate VEGETABLES & HERBS Canned Vegetables Freshfayre Chargrilled Vegetables Leathams Moy Park Ltd.
Tel: 0207 536 8000
BRC RATING – A ON A ROLL SANDWICH COMPANY The Pantry, Barton Road, Riverside Park Industrial Estate, Middlesbrough TS2 1RY Contact: James Stoddart Tel: 01642 707090 Fax: 01642 243858 jstoddart@onarollsandwich.co.uk www.onarollsandwich.co.uk BRC Rating – AA
Fax: 0207 536 0790
STREET EATS FOOD LTD. Prince William Avenue, Sandycroft, Deeside, CH5 2QZ Tel: 01244 533888 Option 1 orders@streeteatsfood.co.uk enquiries@streeteatsfood.co.uk www.streeteatsfood.co.uk BRC Rating – AA
sales@greencore.com www.greencore.com BRC RATING – AA
GREENCORE FOOD TO
Carlyon Road Industrial Estate, Atherstone, Warwickshire DELI-LITES IRELAND LTD. Unit 1 Milltown Industrial Estate, Warrenpoint, County Down BT34 3FN Contact: Ronan Gourley Tel: 028 417 54807 ronan.gourley@delilites.com www.delilites.com BRC RATING – AA
CV9 1LQ Contact: Alex McLaren Tel: 01827 719 100 Fax: 01827 719 101 alex.mclaren@greencore.com www.greencore.com BRC Rating – AA+
GREENCORE FOOD TO
Leathams SPECIALITY
E3 3JG
Unit 7,
Bernard Matthews (Sunderland) Ltd.
Harvey & Brockless
London
BRC RATING – AA
Fresh Fillings
Fridays
Twelvetrees Crescent,
GO LTD. – ATHERSTONE
(READY PREPARED)
Fresh-Pak Chilled Foods
BROMLEY BY BOW Prologis Park,
commercialftg@samworthbrothers.co.uk
SANDWICH FILLINGS
Freshfayre
FOOD TO GO LTD –
commercialftg@samworthbrothers.co.uk
SIMPLY LUNCH LTD. Unit 2, ZK Park, 23 Commerce Way Croydon CR0 4ZS Contact Sales Tel: 0345 2007631 sales@simplylunch.co.uk www.simplylunch.co.uk BRC Rating – AA
Contact: Sales
Salad (prepared) Agrial Fresh Produce Ltd.
GREENCORE
MELTON FOODS 3 Samworth Way, Leicester Road, Melton Mowbray, Leicestershire LE13 1GA Tel: 01664 484400 Fax: 01664 484401
GREENCORE FOOD TO GO LTD PARK ROYAL Willen Field Road, Park Royal, London NW10 7AQ Contact: Clare Rees Tel: 0208 956 6000 Fax: 0208 956 6060 clare.rees@greencore.com www.greencore.com BRC Rating – AA
RAYNOR FOODS Farrow Road, Widford Industrial Estate, Chelmsford, Essex CM1 3TH Contact: Heather Raynor Tel: 01245 353249 Fax: 01245 347889 sales@sandwiches.uk.net www.sandwiches.uk.net STS Audited REAL WRAP COMPANY LTD. Unit 2 Haslemere Industrial Estate, Avonmouth, Bristol BS11 9TP Contact: Emma Caddy Tel: 0117 3295020 emma@realwrap.co.uk www.realwrap.co.uk STS Audited
GO LTD. – HEATHROW Unit 366 Stockley Close,
alex.mclaren@greencore.com
SAMWORTH BROTHERS MANTON WOOD Manton Wood Enterprise Park, Worksop, Nottinghamshire S80 2RS Tel: 01909 511800 Fax: 01536 409 050
www.greencore.com
commercialftg@samworthbrothers.co.uk
West Drayton, London UB7 9BL Contact: Alex McLaren Tel: 0208 629 8600
BRC Rating – AA
BRC Rating – AA+
THE SOHO SANDWICH COMPANY Unit 7 Advent Business Park, Advent Way, London N18 3AL Contact: Daniel Silverston Tel: 0203 058 1245 Fax: 0207 739 1166 dan@sohosandwich.co.uk www.sohosandwich.co.uk STS Audited
TIFFIN SANDWICHES LTD. Tiffin House, 20 Commondale Way, Euroway Trading Estate, Bradford, Yorkshire BD4 6SF Contact: Paul Thornton Tel: 01274 494939 paul.thornton@ tiffinsandwiches.co.uk www.tiffinsandwiches.co.uk BRC Rating – A
THECAFELIFE.CO.UK | CAFÉ LIFE 31
Café Suppliers Index AGRIAL FRESH PRODUCE LTD. Unit 5 Walthew House Lane, Martland Park Industrial Estate, Wigan WN5 0LB Contact: Emma Hesketh Tel: 01942 219942 emhesketh@afproduce.co.uk www.agrialfreshproduce.co.uk
ALS LABORATORIES (UK) LTD Sands Mill, Huddersfield Road Mirfield, West Yorkshire WF14 9DQ Contact: Nigel Richards Tel: 01354 697028 Fax: 01924 499731 sales.uk@alsglobal.com www.als-testing.co.uk AMERICAN PAN UK 6 - 8 Seddon Place, Stanley Industrial Estate, Skelmersdale, Lancashire WN8 8EB Contact: Mark Picconi Tel: 0161 504 1176 mpicconi@americanpan.com www.americanpan.com
ARISTO FOODS Unit 12 South Cambridge Business Park, Babraham Road, Sawston, Cambridge CB22 3JH Contact: Jason Baldwin Mobile: 0772 007 8193 jason@aristofoods.co.uk www.aristofoods.co.uk BAWNBUA FOODS NI 67 Crowhill Road, Bleary County Armagh BT66 7AT Contact: Joanne Grant Tel: 028 38 344224 joanne.grant@bawnbua.com www.bawnbua.com
BERNARD MATTHEWS (SUNDERLAND) LTD. Leechmere Industrial Estate, Toll Bar Road, Sunderland, Tyne & Wear SR2 9TE Contact: Marie Marandola Tel: 07873 301954 sunderlandsales@2sfg.com Marie.Marandola@2sfg.com www.2fsg.com
BLENDERS Whitestown Road, Tallaght, Dublin 24 DV24 VY75, Ireland Contact: Barnaby Barber Phone: 00 353 14536960/ 07741 639006 barnaby.barber@blenders.ie www.blenders.ie BRITISH EGG INFORMATION SERVICE British Lion Eggs 59A Portobello Road, London W11 3DB Contact: Paul Slaney Tel: 0207 052 8899 info@britegg.co.uk www.egginfo.co.uk/british-lionegg/products
CARGILL PROTEIN EUROPE Clerkenleap Barn, Bath Road, Broomhall, Worcester WR5 3HR Contact: Claire Thomas Tel: 0121 725 3476 Claire_Thomas@cargill.com www.cargill.co.uk
COFFEE SAFE The Chapel, 288 Halifax Road, Liversedge WF15 6NP Tel: 01274 979920 info@coffeesafe.com www.coffeesafe.com
COLPAC LTD Enterprise Way, Maulden Road, Flitwick, Bedfordshire MK45 5BW Contact: Sales Department Tel: +44 (0) 1525 712261 Fax: +44 (0) 1525 718205 info@colpac.co.uk www.colpacpackaging.com
COUNTRY CHOICE FOODS Swan House, New Mill Road, St Paul’s Cray, Orpington, Kent BR5 3QD Contact: Neil Lindsell Tel: 01689 301203 neil.lindsell@brake.co.uk www.countrychoice.co.uk PANTONE 1585 U
PANTONE NEUTRAL BLACK U
C 0% M 60% Y 65% K 0% WEB #FF854F
C 0% M 0% Y 0% K 85% WEB #4B4846
32 CAFÉ LIFE | THECAFELIFE.CO.UK
COVERIS Howard Road, Eaton Socon, St Neots, Cambridgeshire PE19 8ET Contact: Sales Department Tel: 01480 476161 UKfoodservice@coveris.com www.coveris.com
DAWN FARMS UK Lodge Way, Lodge Farm Ind. Est, Northampton NN5 7US Contact: Bryan Murphy Tel: 01604 583421 Fax: 01604 587392 info@tmifoods.co.uk bmurphy@dawnfarmfoods.co.uk www.tmifoods.co.uk Accreditation body: BSA DEIGHTON MANUFACTURING (UK) LTD Gibson Street, Leeds Road, Bradford, West Yorkshire BD3 9TR Contact: Andy Hamilton Tel: 01274 668771 Fax: 01274 665214 sales@deightonmanufacturing.co.uk www.deightonmanufacturing.co.uk
FRESHFAYRE A trading division of Fresh Direct Unit 10, Severn Way, Hunslet Industrial Estate, Hunslet, Leeds LS10 1BY Contact: Caroline Bartrop Tel: 0113 277 3001 sales@freshfayre.co.uk www.freshfayre.co.uk
FRESH-PAK CHILLED FOODS 1 Waterside Park, Valley Way, Wombwell, Barnsley S73 0BB Contact: Mike Roberts Tel: 01226 344850 Fax: 01226 344880 mike.roberts@fresh-pak.co.uk www.fresh-pak.co.uk
FUTURA FOODS UK LTD. The Priory, Long Street, Dursley, Gloucestershire GL11 4HR Contact: Jo Carter Tel: 01666 890500 Fax: 01666 890522 jo@futura-foods.com www.futura-foods.com www.freshfayre.co.uk
DEW VALLEY FOODS Holycross Road, Thurles, County Tipperary, Ireland Contact: Christina Murphy Tel: 00353 504 46110 Fax: 00353 504 23405 cmurphy@dewvalley.com www.dewvalley.com
FLEXESERVE The Alan Nuttall Partnership Ltd Orchard House, Dodwells Road Hinckley, Leicestershire LE10 3BZ Warwick Wakefield 01455 638300 info@flexeserve.com www.flexeserve.com FOOD ATTRACTION LTD. Langham Court, 21 Langham Road, Leicester LE4 9WF Contact: Jake Karia Tel: 0116 2744066 jake@foodattraction.com www.jakeandnayns.com
GIERLINGER HOLDING GMBH Weingartenstraße 14, A-4100, Ottensheim, Austria Contact: Harry Prutton Tel: 07747 621586 hp@gierlinger-holding.com www.gierlinger-holding.com
GROTE COMPANY Wrexham Technology Park, Wrexham LL13 7YP Contact: Paul Jones Tel: 01978 362243 Fax: 01978 362255 sales@grotecompany.com www.grotecompany.com HARVEY & BROCKLESS 44-54 Stewarts Road London SW8 4DF Contact: Tina Alemao Tel: 0207 8196045 Fax: 0207 8196027 tina.alemao@harveyandbrockless.co.uk
www.harveyandbrockless.co.uk Accreditation body: BSA
H SMITH FOOD GROUP PLC 24 Easter Industrial Park, Ferry Lane South, Rainham, Essex RM13 9BP Contact: Chris Smith Tel: 01708 878888 chris@hsmithplc.com www.hsmithplc.com INSURANCE PROTECTOR GROUP B1 Custom House, The Waterfront, Level Street, Brierley Hill DY5 1XH Tel: 0800 488 0013 business@ipgdirect.co.uk www.insuranceprotector.co.uk
ITALIAN BEVERAGE COMPANY Brent House, Travellers Lane Welham Green, Hertfordshire AL9 7HF sales@italianbev.co.uk www.italianbev.co.uk
JACKSONS 40 Derringham Street, Hull HU3 1EW Contact: Commercial Team Phone: 01482 301146/ 07747 612527 hello@jacksonsbread.co.uk www.jacksonsbread.co.uk JIFFY TRUCKS LTD 26 Jubilee Way, Shipley West Yorkshire BD18 1QG Tel: 01274 596000 Contact: John Briggs john@jiffytrucks.co.uk www.jiffytrucks.co.uk
JURA PRODUCTS LTD. Vivary Mill, Vivary Way, Colne, Lancashire BB8 9NW Tel: 01282 868266 Fax: 01282 863411 Contact: Roger Heap sales@uk.jura.com www.uk.jura.com
Café Suppliers Index KELSIUS Unit 2 Ballyconnell Industrial Estate, Falcarragh, Co. Donegal F92 AF8N Tel: +353 (0)7491 62982 Contact: Mario Kelly info@kelsius.com www.kelsius.com
LA CIMBALI UK LTD Centennial Park, 280 Centennial Avenue, Elstree, Borehamwood WD6 3ST Contact: Daniel.Clarke Tel: 07967 183494 Tel: 020 8238 7100 daniel.clarke@cimbali.co.uk
LEATHAMS LTD 227-255 Ilderton Road, London SE15 1NS Contact: Des Hillier Tel: 0207 635 4000 Fax: 0207 635 4017 des.hillier@leathams.co.uk www.leathams.co.uk
MARIMBA WORLD CHOCOLATE 6 Borehamgate, Sudbury, Suffolk CO10 2EG Contact: Brad Wright Tel: 01279 714527 sales@marimbaworld.com www.marimbaworld.com/ default.html MEZZE 12 Colston Yard, Bristol BS1 5BD Contact: Hugo Walker Tel: 0117 379 0309 hugo.walker@mezze.io www.mezze.io MILLITEC FOOD SYSTEMS LTD. 20 Victoria Road, Draycott, Derbyshire DE72 3PS Contact: Richard Ledger Tel: 01332 320400 Contact: Richard Ledger Tel: 01664 820032 sales@millitec.com www.millitec.com
MISSION FOODS EUROPE LTD Renown Avenue, Coventry Business Park, Coventry CV5 6UJ Contact: James Brown Tel: 07725 496799 Jbrown@missionfoods.com www.missionfoodservice.co.uk
MIZKAN EURO LTD. 2nd Floor Building 10, Chiswick Park, 566 Chiswick High Road, London W4 5XS Contact: Craig Dillon Tel: 0203 6752220 craig.dillon@mizkan.co.uk www.mizkan.co.uk
MOY PARK LTD. 39 Seagoe Industrial Estate, Craigavon, County Armagh BT63 5QE Contact: Mark Ainsbury Tel: +44 (0) 28 3835 2233 mark.ainsbury@moypark.com www.moypark.com
NEW YORK BAKERY CO. 6-9 The Square, Stockley Park, Uxbridge, UB11 1FW Contact: Angela Young Tel: 0208 283 0500 angela.young@grupobimbo.com www.newyorkbakery.co.uk
NUTRITICS 22c Town Centre Mall Main Street, Swords, Co Dublin Ireland Tel: 020 3769 5265 Email: info@nutritics.com www.nutritics.com
PASTA FOODS Forest Way,Norwich NR5 0JH Contact: Stuart Mills Tel: 01493 416200 stuart.mills@pastafoods.com www.pastafoods.com PIQUANT LTD Willenhall Lane, Bloxwich, Walsall, W.Midlands WS3 2XN Contact: Julie Smith Tel: 01922 711116 Fax: 01922 473240 salesinfo@piquant.co.uk www.piquant.co.uk Accreditation body: BSA
PLANGLOW LTD The Quorum, Bond Street, Bristol BS1 3AE Contact: Rachael Sawtell Tel: 0117 317 8600 Fax: 0117 317 8639 info@planglow.com www.planglow.com
RAP LTD. Mansel Court, 2A Mansel Road, Wimbledon, London SW19 4AA Contact: Martin Beaver Tel: 0208 069 0700 catherine.young@rapuk.com www.rapuk.com
ROMBOUTS COFFEE GB LTD 954 Yeovil Road, Slough Trading Estate, Slough SL1 4NH Contact: Jonathan Wadham Tel: 0845 604 0188 Info.uk@rombouts.com www.rombouts.com
ROYAL GREENLAND LTD Gateway House, Styal Road, Wythenshawe, Manchester M22 5WY Contact: Solenne Labarere Tel: 0161 4904246 soll@royalgreenland.com www.royalgreenland.co.uk
SCOTSMAN ICE SYSTEMS (HUBBARD SYSTEMS) 106 Claydon Business Park, Gt. Blakenham, Ipswich, Suffolk IP6 0NL Contact: Sales Tel: 01473 350045 sales@hubbardsystems.co.uk www.scotsman-ice.co.uk
SEARA MEATS BV 2nd Floor, Building 1, Imperial Place, Maxwell Road, Borehamwood WD6 1JN Contact: Valeri Zhekov Tel: 0044 2035358857 valeri.zhekov@seara.com.br www.seara.com.br
SMITHFIELD FOODS LTD. Norfolk Tower, 48-52 Surrey Street, Norwich, Norfolk NR1 3PA Tel: 01603 252400 customerservices@smithfieldfoods.co.uk
www.smithfieldfoods.co.uk
NSF FOODS LTD. Sutton Farm, Claverley, Shropshire WV5 7DD Contact: Steve Money Tel: 01902 925330 steve.money@nsffoods.com www.nsffoods.com
REFLEX PACK PLUS Moat Way, Barwell Leicestershire LE9 8EY Contact: Melissa Aplin melissaa@reflexlabels.co.uk Tel: 01455 852400 www.reflexlabels.co.uk
SNOWBIRD FOODS Wharf Road, Ponders End, Enfield, Middlesex EN3 4TD Contact: Helen Swan Tel: 0208 805 9222 Fax: 0208 804 9303 helen.swan@ snowbirdfoods.co.uk www.snowbirdfoods.co.uk
STONEGATE FARMERS The Old Sidings, Corsham Road, Lacock Chippenham, Wiltshire SN15 2LZ Contact: Sara Harling Tel: 01249 730700 Sara.Harling@stonegate.co.uk www.stonegate.co.uk THE FINTASTIC FISH CO. (Part of Sea Value Europe BV) Melkrijder 16 (1st Floor), 3861 SG, Nijkerk, The Netherlands Contact: Gary Davies (UK) Neila Thaalbi-Azzabi (Netherlands) Tel: +31 (0)33 253 32 06 (Netherlands) 07536 173808 (UK) info@fintasticfish.eu www.fintasticfish.eu THE INGREDIENTS FACTORY Unit 2-3, Hamilton Road Ind Estate, 160 Hamilton Road, London SE27 9SF Tel: 0208 670 6701 Fax: 0208 670 9676 Contact: Tim Marcuson tim@theingredientsfactory.com www.theingredientsfactory.com
THE WORDBOX PR and Marketing for Food, Drink and Hospitality PM House, Riverway Industrial Estate, Guildford GU3 1LZ Contact: Jane Newick Tel. 0330 043 1951 / 07907 566773 jane@thewordbox.com www.thewordbox.com ZAFRON FOODS LTD. Unit B-G Eagle Trading Estate, Willow Lane, Mitcham, Surrey CR4 4UY Contact: Jack Kenny Tel: 0844 847 5116 Fax: 0844 847 5117 jack@zafronfoods.co.uk www.zafronfoods.co.uk
LINKED ASSOCIATION LOCAL AUTHORITY CATERING ASSOCIATIONS LACA Administration, Bourne House, Horsell Park,Woking, Surrey GU21 4LY Tel: 01483766777 Fax: 01483751991 admin@laca.co.uk
THECAFELIFE.CO.UK | CAFÉ LIFE 33
International Product Listing
Sandwich Manufacturers
BAKERY INSERTS Sigma Bakeries Ltd
SIGMA BAKERIES PO Box 56567 3308 Limassol, Cyprus Contact: Georgios Georgiou Tel: +357 25 878678 Fax: +357 25 346131 info@sigmabakeries.com www.sigmabakeries.com
TAMARIND FOODS SPRL Brixtonlaan 2c, 1930 Zaventem, Brussels, Belgium Tel: +32 2 731 69 77 Fax: +32 2 731 69 78 Contact: Frederic Teichmann fteichmann@tamarindfoods.be www.tamarindfoods.be
SUBWAY Chaston House, Mill Court, Hinton Way, Great Shelford, Cambridgeshire CB22 5LD Contact: Frederick De Luca Tel: 01223 550820 www.subway.co.uk
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34 CAFÉ LIFE | THECAFELIFE.CO.UK
BREAD Sigma Bakeries Ltd ORGANIC PRODUCTS Sigma Bakeries Ltd SANDWICHES Subway Tamarind Foods SANDWICH FILLINGS (prepared) Sigma Bakeries Ltd SPECIALITY BREADS Sigma Bakeries Ltd
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