And here we are… with the final Café Life issue of the year – and what a 2024 it has been. We repurposed it, moving to a seasonal identity, while bulking up the content. In came the LIFESTYLE section at the front, and we’ve been overwhelmed by the support of advertisers and contributors. There’s plenty more to come in 2025!
LIFESTYLE
4-21 Cimbali Group / Lost Sheep Co ee / MONIN / Bells of Lazonby / Regale / Reviva / Fabrique
The Captains of Industry special will become an annual winter staple, as we celebrate innovators in the sector. It’s a delight to present our first exceptional operators for your enjoyment.
We focus on FTG and emerging trends, while celebrating the Brita Grounds of Innovation competition. Throw in an alternative milk focus and a preview of the Ice Cream & Artisan Food Show and you have yet another jam-packed magazine.
22-23 Ice Cream & Artisan Food Show
CAPTAINS OF INDUSTRY
24-40 illyca é / One Living / La Lorraine Bakery Group / Exploding Bakery / Limini Co ee / Grumpy Mule
ALT-MILK INSIGHT
42-43 Alternative Lifestyle – Glebe Farm Foods, PureOaty
44 Mother of all cafés – Brita Grounds of Innovation FTG FOCUS
As a small team, we have to work incredibly hard to consistently reach the high standards required – but Gareth and Paul always ensure we don’t fall short. Merry Xmas everyone… I hope you get a well-earned break with those you love. Cheers!
Alex Bell - Editor
Editor Alex Bell, Tel: 01291 636349, email: alex@jandmgroup.co.uk
Advertising Paul Steer, Tel: 01291 636342, email: ads@thecafelife.co.uk
Production Gareth Symonds, Tel: 01291 636339, email: gareth@jandmgroup.co.uk
Cimbali Group regional director UK & Ireland, Louise Felton, takes us through exciting NPD and a consistent approach to coffee innovation and technology.
How do you ensure exceptional customer experience across different segments in the UK coffee industry?
It’s important to have a tailored market and product strategy for each segment, as every customer has unique expectations, behaviours and needs. Today, Cimbali Group brings an exciting and diverse range of professional solutions to coffee shops, cafés, bars, hotels, restaurants, offices, petrol stations and retail environments. With our range of traditional and fully-automatic espresso machines, we ensure product consistency, speed of service and exceptional quality in the cup, even during high dispensing
periods. We have developed a series of technological solutions designed to enhance the barista experience and quality of the product, with a particular focus on innovation and automation.
What advantages does your latest product, Slayer, offer new operators?
The Slayer Steam Single blends compact design and accessibility to elevate the experience for customers and operators. Crafted with premium materials, this machine meets the needs of professional and home enthusiasts alike. With advanced steam and temperature control, it creates the best coffee and milk-based
drinks. Quick to heat and consistent in temperature, the Slayer Steam Single reduces wait times and speeds up service. Customisable extraction settings mean baristas can tailor each drink. It is designed to be intuitive, with ergonomic controls and easy-tolearn settings. We want new operators to quickly gain confidence, reducing training time. It’s also optimal for energy efficiency, helping lower operational costs – a benefit for owners looking to start sustainably.
What key trends are you seeing?
A growing desire for quality across all segments, with consistent coffee
experiences that can be enjoyed throughout the day. In the OOH (outof-home) market, efficiency is also essential. That’s why we’re embracing automation and digital solutions, such as telemetry and the Perfect Grinding System (PGS), to help even less experienced staff. For offices, the focus is on user-friendly, low-maintenance machines. In today’s world, this is more important than ever, which makes our S15 and S20 – designed for seamless self-service – the ideal choice. And small businesses are using exceptional coffee to gain a competitive edge.
Our machines, like the iconic FAEMA E61, combine performance with
design, while sustainability is at the heart of everything we do. We’re deeply committed to reducing energy consumption, emissions and waste, aligning with the values of environmentally conscious customers.
Who are some of your partners, and how do you ensure ongoing support and collaboration?
Cimbali Group has built a trusted reputation by focusing on long-term relationships and comprehensive support. We go beyond providing equipment; we’re there to guide partners every step of the way. This includes sessions on essential skills
like latte art and customer service, reflecting our commitment to supporting the whole journey. We prioritise knowledge sharing and skill development through our academy resources. With tailored training and technical assistance, we make sure they feel supported and equipped to succeed. This blend of personalised service and industry insight enables us to deliver in diverse OOH environments, from traditional HoReCa establishments to offices and small independent cafés. Our sub-brands –LaCimbali, FAEMA, Slayer, and Casadio – offer solutions that are crafted for different market segments. Whether
Product
Lucozade Energy Orange Bottle
Lucozade Energy Original Bottle
Lucozade Zero Pink Lemonade
Lucozade Energy Orange Can
Lucozade Energy Orignal Can
Ribena Blackcurrant
Ribena Light Blackcurrant
Ribena Blackcurrant
Ribena Light Blackcurrant
Ribena Strawberry Light
Ready to deliver
Stuart Wilson is founder of Aussie-style Lost Sheep Coffee, bringing the speciality-grade model to a new generation.
SCALING UP
It has been an exciting year for the coffee sector, with innovation and NPD seeing the speciality-grade offering going beyond beans into more convenient and accessible formats, from ready-to-drink (RTD) cans to compostable coffee pods, moving it into the mainstream.
There’s no reason why consumers drinking speciality-grade coffee at their café should have to compromise on commercial-grade when they’re on-the-go, eating out or at home.
At Lost Sheep, this is exactly what we’re doing. We’re taking the highestgrade speciality coffee beans and putting them into everyday products such as RTD coffee, Nespresso pods and automated bean-to-cup machines, which have traditionally been the realm of commercial grade. With 12 years of expertise behind us, we’re in a strong position to do this.
Essentially, it’s about convenience; making it more accessible, while maintaining the price point that commercial products work from. Our new Iced Coffee Cans (launched in June) have been a whirlwind success,
receiving extensive press coverage in national consumer and trade publications. Plus, we’ve picked up major industry recognition (our Iced Latte was RTD winner at the World Coffee Innovation Awards 2024, while the Iced Mocha won Gold at The Great British Food Awards). Sales have soared, with our product run selling out within weeks of launch!
A key factor is the quality – our RTD cans offer 100% traceability from origin, and no other brand can match us on this. What we’ve created is a product that offers a speciality-grade, barista experience in a convenient can format, making it accessible to new consumers. It’s a game-changer.
WHAT’S NEXT?
There is Iced Coffee NPD in the pipeline for 2025 and we’ll be looking to fuel growth into the café and coffee shop sectors with grab-and-go listings. We’ll also be working with amazing partners to expand our brand presence in London and the South West.
With Gen Zs fuelling growth in the RTD coffee market, it’s an exciting space to be in. These consumers are
looking for Instagram-ready products, so we’ve worked hard to ensure our colour palette and packaging has strong aesthetic appeal.
And Millennials and Gen Xs are also drinking RTD coffee but the sector is still very much in its infancy. What we’re seeing now is just the tip of the iceberg. Think of when the iPhone launched – mobiles weren’t new, but it transformed the landscape forever.
In 2025, we’ll see more commercial brands enter the space, before it really takes off in 2026, with dairy-based RTD leading demand. I don’t expect a plateauing effect any time soon!
A few years ago, people wouldn’t have dreamt of putting the highest quality coffee into everyday products like RTD coffee or automatic coffee machines. As a brand we can do this because we understand how to work with it, because we are coffee roasters ourselves! We do not outsource this; we are truly passionate experts in what we do. The potential is huge and we’re leading the way.
Visit lostsheepcoffee.com and for trade enquiries, call 01227 230444.
PERFECT UNION WITH STUDENTS
When we started working with University of Kent Student Union, the brief was to create a destination coffee shop, run by students, for students. This meant upping their coffee game, both in terms of quality and traceability.
To do this, we created a flavour profile designed exactly for the Gen Z customer base. We knew they were passionate about traceability; knowing where their coffee has come from and that it has been fairly traded was top priority. We also worked hard to ensure consistency by removing as many of the variables as possible in the coffee making chain, so a great cup was delivered every time.
We were able to do this at the same price point as their previous commercial-grade coffee partner, which was possible because some of them hugely inflate their margin!
The partnership has been a great success for the university, pulling trade from the high street – and students are coming out of choice rather than ease. They’ve become a destination spot on campus, which is fantastic.
Soon, there will be our new Iced Coffee Cans in the Grab and Go section, offering students 100% traceable, speciality-grade coffee in an RTD format.
Syrup brand MONIN has unveiled its top trends for 2025, offering the hospitality industry insight, information and education. Conducting first-hand research, the MONIN team visited over 200 venues across the UK market in compiling the report, backed up by third-party research.
For bartenders and operators, MONIN’s predicted trends include guiltfree indulgence, no and low alcohol
Keeping track with MONIN
Guilt-free indulgence, limited-time offerings and a desire to celebrate with friends among top trends for next year.
options, limited-time offerings and tailoring menus to different dayparts.
1. Guilt-free indulgence
Consumers continue to seek indulgent treats out-of-home, alongside the growing awareness of a healthy diet. In fact, more than 50%[i] choose an iced beverage because of its indulgence factor. MONIN’s research also found that sugar content, calories and added health benefits are some considerations when opting for a cocktail. Using sugar-free syrups, and PURE by MONIN – their new no-added-sugar, zero calorie range – can help venues offer this, while ensuring stand-out flavour.
2. Limited-time offerings
This summer, we saw pop-culture moments take over, with Taylor Swift-themed cocktails, Brat drinks, as well as occasion-led menus such as Easter and Halloween. Modern cocktails are growing in popularity, along with unique serves, with consumers becoming more adventurous. MONIN found that over 60% of under-35s want to try new beverages in coffee shops.
3. Dayparts
A variety of drinks and promotions to drive sales throughout the day is key for all venues. Boozy café offerings, spritzers and brunch deals in pubs are on the rise. Coffee cocktails are growing in popularity – outside of the espresso martini! That said, 80% of coffee is sold in the morning. Its popularity is seeing non-coffee specialists, such as petrol stations and pubs, add more focus
to their offering, and bartenders are using it to add extra complexity. Combining consumer favourites is a sure way to keep customers interested by placing a twist on a classic, as shown by MONIN’s Cinnamon Roll Espresso Martini.
4. No & low
It’s no longer about just the teetotal consumer; it’s those looking to moderate without compromising on taste or value. MONIN found that 75% of UK adults are actively trying to reduce alcohol consumption. MONIN’s virgin syrups range –including flavours such as Amaretto, Irish and Orange Spritz, in addition to their award-winning, alcohol-free Bitter concentrate – offers operators choice, while further catering to the health-conscious with all-natural flavourings. This is further backed up by research from hospitality
research agency KAM Insight, who found that almost a quarter (23%) of adults partake in ‘zebra-striping’, alternating between alcoholic and no/low drinks on the same drinking occasion to moderate consumption.
MONIN showcased this research at an exclusive launch event, held at The Little Violet Door in London’s Soho. To an audience of trade media, influencers and customers, the brand unveiled key findings from the report and showcased exciting new recipes.
Libby Wales, digital marketing manager at MONIN UK & Ireland, said: “We’re delighted to share MONIN’s predicted trends for the ninth year in a row. We’re committed to ensuring the hospitality industry is well-equipped for the coming year with information on consumer preferences. With the low and no trend here to stay and a need for for indulgence in times of economic uncertainty, we hope that the industry will benefit from our insights and let learnings from the report influence both seasonal and trend-led menus.”
Katy Moses, founder and MD of KAM, said: “Our Drinking Differently report found that people don’t want to miss out on occasions where alcohol
Lunch occasions driving OOH
Insights from Lumina Intelligence’s Eating and Drinking Out Panel
reveal notable shifts in the UK outof-home (OOH) dining market, with increased participation and frequency, particularly at lunch, signalling that consumers may be starting to feel some relief from rising living costs.
This resurgence sees more consumers dining out, with lunch becoming a popular occasion to reconnect with OOH venues, and a rise in breakfast visits, especially to coffee and sandwich shops.
The data also reveals that quality has overtaken value as the top priority, marking a clear shift in expectations for the OOH dining experience. Quality of ingredients is increasingly significant, especially during dinner and snack
occasions, highlighting a growing preference for premium, flavour-driven options. This calls for operators to emphasise quality-led messaging in marketing and to ensure high standards, as consumers show a readiness to invest in a superior dining experience.
is normally present, such as going to the pub with friends or celebrating a birthday. Moderation is key and having multiple menu options allows for wider choice. MONIN’s Trend Report amplifies our findings and shows operators how they can incorporate exciting no & low drinks onto their menu.”
(i) MONIN 2025 Drinks Trends report.
Preferences are also moving away from traditional staples, with eight of the top 10 most popular items – including long-standing favourites like burgers and chips – experiencing declines of -0.6 and -1.7 percentage points respectively. However, pizza has
defied this, gaining share by remaining relevant and evolving. This change signals an opportunity for operators to adapt menus to reflect key preferences, offering variety and unique choices to attract diners seeking something distinctive.
FREE-FROM DESIRE!
There is a huge requirement for healthier cake options, so the latest muffin launch from Bells of Lazonby is a timely one.
SWEET SPOT
It’s a testament to the success of Bells of Lazonby that this established family bakery has been servicing retail and foodservice for a remarkable 75 years. Operating one conventional bakery and a separate, dedicated gluten, wheat and milk free bakery, certification and approval from the RSPO, Vegan Society and Coeliac Society illustrates a business always ready for innovation.
A recent launch is the ‘We Love Cake’ free-from Breakfast Muffin. Available in frozen wholesale, it’s gluten, wheat and milk free – made up of raisins, apricot, cranberries, oats and pumpkin seeds with a cinnamon finish. Individually wrapped and distributed exclusively by Central Foods, head of marketing for Bells of Lazonby, Josh Boydell-Smith, said: “The ‘We Love Cake’ Breakfast Muffin is exciting not just for the brand but for the free-from category.
“It is a step change from our usual
tarts and cakes but we believe the muffin provides a ‘quick breakfast’ alternative that is free from. We can’t wait for people to try it.”
Breakfast is a hugely competitive, growing sector, so getting the balance right between cost and taste is a delicate one. “We Love Cake has established itself as experts in producing free-from food, as good (if not better) than the original recipe,” continued Boydell-Smith. “It is a
"A big part of our success reflects our uncompromised production – each cake individually wrapped and our allergen integrity."
superior tasting range to anything else on the market, matching any of the conventional bakeries, therefore holding its own against competitors.
“A big part of our success or cutthrough reflects our uncompromised production – each cake individually wrapped and our allergen integrity. We have a dedicated free-from bakery site in Cumbria, ensuring there is no gluten contamination. This builds great trust with consumers and vendors.”
UNTAPPED OCCASIONS
A recent coeliac.org.uk report revealed that those who require gluten-free food for health reasons are paying around 35% more at the till. Consumers are also switching to free-from as a lifestyle choice.
“What we are seeing is a demand for free-from becoming more mainstream, with major growth through brand rebrand and positioning. Bringing fun through packaging and partnerships
with on-trend influencers like Becky Excell has been key to staying relevant.
“What remains untapped is occasions and the versatility for freefrom products throughout the day. This offering can feel disjointed, not holistic with the three meals a day. Some occasions are fully serviced while others feel neglected.
“Our ambition is to be the number one go-to brand in sweet free-from bakery within foodservice. We have NPD that will tap into occasions and work broadly across the café/coffee house sector. Bells of Lazonby already has a long-standing relationship with Central Foods, who acts as our frozen foodservice distributor.”
Key to maintaining the partnerships is flexibility and quality. Taste is at the forefront of everything the business does, with a production team passionate about food.
“They are excited to create new concepts and are knowledgeable in the heritage of our great brands and identity. Our key to success is staying true to what we believe in, remaining competitive against others in the market. We have one of the first dedicated free-from bakeries in the UK, and with that a responsibility to produce fantastic tasting, allergen-safe food.
“And as long as what we are baking tastes as good as the original recipe, then there should be no barriers to
diversifying free-from sweet bakery into general demand. It is about driving awareness with consumers to ensure they try the bakes. Brand positioning is key, getting We Love Cake in front of people to give it room to grow.
“We monitor trends domestically and abroad, looking for opportunities to grow our offering for consumers. We have a fantastic team in our test kitchen who are always experimenting with flavours, recipes and tastes. Our ideas are hand-crafted from ideation to production, with trial and error to ensure the best quality, shelf life and taste,” concluded Boydell-Smith.
Visit bellsoflazonby.co.uk.
& with speed efficiency Cooking
Quality microwaves, ovens and innovative accessories are all key elements of the Regale checklist. We caught up with managing director, Iain Phillips.
It’s been an exciting year for Regale –tell us about 2024.
We have enjoyed innovation and growth. Not only has the company increased headcount in both warehouse and accounts departments to keep in line with increased demand, but also completed major renovations on its new head office in Ordnance Business Park in Gosport, which it acquired last year. Operating as its service department, the hub is used for regular training courses for dealers, as well as providing a space to help meet obligations to partners/customers.
Regale has also addressed a gap in the market with new product lines from the Microsave portfolio. Aimed at
café operators using both microwaves and accelerated ovens, the range simplifies cleaning, extends equipment lifespan and prevents costly repairs, eliminating the need for expensive
"Regale has addressed a gap in the market with new product lines from the Microsave portfolio."
callouts and replacement parts.
Manufactured in Europe, the Teflon cooking trays are designed specifically for microwave and accelerated cooking ovens. They are crafted with an extrathick Teflon coating and feature a 25mm wall to contain spills, ensuring a clean cooking environment and durability. The trays measure 290mm x 260mm and are 30mm deep, in four colours. They are further reinforced with a medical-grade stainless steel rim, wrapped in a Teflon cover for added safety and hygiene.
Also new are Microsave’s MicroMats, which go some way to helping caterers achieve these results. The Teflon Base Liners specifically for Panasonic SCV2,
caterers maintain ovens in pristine condition. Its enhanced hygiene feature traps spills, drips and crumbs, reducing cleaning efforts and keeping hygiene levels to a high standard.
They join the Microsave Cavity Liners which offer a sustainable alternative to traditional cleaning methods,
compromising on quality.
In terms of 2025, what can we look forward to?
The plan for next year and beyond is for Regale to further expand into the speed/accelerating cooking arena. Currently, customers have to talk to
aims to cover all areas; from offering expert product information to organising bespoke service packages. This will allow operators to choose the equipment that best suits their model – using Regale’s skills and expertise to guide them in the right direction.
FTG operators are always looking for efficiencies around speed, quality and sustainability. How can you help? With years of valuable experience. Between the four directors of the business, they have an impressive 130 years in the foodservice industry.
Additionally, Regale stocks products from all the leading brands, including Panasonic, Sharp, Merrychef and Samsung – each known for excellence and innovation. Its range of highquality catering equipment delivers sophistication, consistency and ease of use, producing excellent cooking results, quickly and efficiently.
Talking of efficiencies, Regale has the perfect product to reduce energy consumption. The Panasonic NE-1878 commercial microwave, for example, is a fantastic piece of equipment that offers speed, consistency and value for money. It uses inverter technology for
faster, more even and gentler cooking, and will typically have running costs 10% less than standard microwaves. Power delivery is also much smoother, so cooking is more even. This is a big benefit when working with frozen products and defrosting.
Also delivering versatility and efficiency is Panasonic’s NE-SCV3 Speed Convection Oven. Ideal for busy coffee shops, this equipment is designed to cook, toast, bake, grill and reheat. Features include speed convection with twin inverter technology, spacesaving stackable unit, up to 999 cooking options on an SD card and touch display for easy and fast use.
Tell us about your key partnerships. Regale is proud to be the world’s largest reseller of Panasonic commercial catering equipment, along with other top-class brands including Sharp, Merrychef, Samsung and Whirlpool. It has long-standing partnerships with each, along with several multinational sandwich chains, coffee shops and smaller independents – valuing each and every one dearly. The success of running any product
supply business is to be humble as a merchant and keep high stocks to satisfy orders, as well as customers. Regale has become renowned for excellent customer service within the foodservice industry, and this is something we are extremely proud
of and will continue to build on. We will talk and meet with new and existing clients to give them what they want, which is high-quality products, delivered with a smile.
For more info, check out regale.co.uk.
FORMULA FOR SUCCESS
Reviva – the coffee brand owned by Gulf – has signed a multi-year deal with the Williams Racing Formula 1 team.
The new partnership is branded as a celebration of a shared commitment to high-quality performance. Crafted exclusively from 100% Arabica beans, Reviva’s balanced yet vibrant taste makes it the perfect partner for the Williams Racing team, to keep them fuelled in the world of motorsport.
As of 1 January 2025, when the partnership goes live, Reviva will feature across the F1 calendar, at the Williams Racing motorhome and flyaway races, as well as the Williams Experience Centre in Oxfordshire. The logo will be prominently positioned on the nose of the two cars, taking the Reviva brand all over the world.
Mike Jones, CEO, Gulf Oil International UK Limited, said: “We are excited to announce this partnership of Reviva Coffee and Williams Racing. Reviva is expanding Gulf’s footprint into the speciality coffee sector, and we look forward to seeing it on the
world stage of Formula 1 through the Williams Racing partnership. We are also delighted to extend the partnership between Gulf and Williams Racing, building on what we have achieved in our first two seasons together, and our commitment to continue bringing engaging activations for the fans, including iconic Gulf liveries and F1 demos in key markets.”
James Vowles, team principal, said: “We are thrilled to deepen and extend our partnership with Gulf Oil International, a brand with a motorsport heritage to match our own and one synonymous with excellence and innovation. Together we have put captivating fan engagement and developing the next generation at the heart of our partnership, and this extension is another vote of confidence in Williams’ ongoing transformation. The introduction of Reviva as our Official Coffee Partner will mark the start of our next chapter together, bringing together two brands with bold ambition and strong momentum.”
Reviva – launched in 2023 – is dedicated to providing responsibly sourced specialty and premium coffee. Crafted exclusively from Arabica beans to ensure the highest quality, its balanced flavour profile with notes of chocolate, caramel, roasted almonds and red fruits provides a vibrant taste.
“The Reviva Signature range is sourced from Rainforest Alliancecertified farms in Brazil, Colombia and Honduras, roasted in small batches to maintain the highest levels of freshness and quality,” said Sara Trioni, head of marketing & NPD for Reviva. “We are passionate about flavour and the expertly crafted specialty coffee has been developed to create an opportunity for enjoyment, refreshment and revival.”
Available in whole beans, ground and Nespresso® compatible capsules, Reviva is ideal for independent cafés, catering, hotels and event venues.
Available to purchase online in the UK at reviva-coffee.com.
Fabrique of London society
There’s a Scandinavian artisan bakery making waves both here and across the pond.
FAMILY BUSINESS
Artisan bakery, Fabrique, has been committed to quality and handcraftsmanship since being founded in Stockholm in 2008. And with confirmed royal approval and a new site opening in London alongside its New York operations, their ambition to revive
the ‘neighbourhood bakery’ theme is gaining traction.
Recently named as Purveyor to the Royal Court of Sweden, this is a warrant only granted to companies that supply goods or services to the Royal Family. The Swedish King Carl XVI Gustaf considers that recipients of this rare honour ‘represent a tradition of craftwork and industry of which I frequently have reason to be proud’.
Lotta Zetterström, founder and owner of Fabrique [with David Zetterström], said: “It’s a confirmation that our commitment to quality is appreciated. It is with joy and pride that we now display the diploma in our shops in London, where we offer Swedish fika daily.”
And there are plans for a new site in Denman Street, Soho, in January 2025. Nestled between Piccadilly and Westminster, it will serve signature bakes to customers, who have been enjoying sourdough bread and popular cardamom buns since 2012 at its various sites across the capital.
ORGANIC GROWTH
Founded in Stockholm in 2008, Fabrique specialises in artisanal goods that are handmade and prepared in a stone oven. With no external investment, the business has grown organically over the past 16 years and expanded into both the UK and US.
Using natural ingredients from local producers, there are 30 shops, with 22 Stockholm cafés, six – soon to be seven – in London, and two in New York.
In the UK, the cinnamon and cardamom buns quickly became a big hit, along with sourdough bread. Another favourite is the Danish rye, often with a coffee made from Fabrique’s own beans.
“For us, success is having been able to take our Swedish bakery and the products we love to new markets – NYC and London – without compromising on quality,” continued Charlotte. “We are independent and family-owned, which allows us to stay true to our idea of the craft bakery. It’s exciting that people in London also enjoy what we do and value quality.
“Success is also the opportunity to be consistent and long-term in our original concept. The fact we can continue to expand beyond Sweden without cutting corners is a major achievement. It’s not a given that what works in your own backyard will work in London or New York, which are probably the toughest markets in the world.”
Many London visitors come to Fabrique and say they recognise the bread from childhood.
“They’re particularly fond of our cardamom buns, sourdough bread which has a long fermentation process, and the Danish rye, which is hard to find. People who live outside London even take five or six loaves home!”
CULTURE CLUB
In terms of ambition, the pathway is clear for Fabrique, with continued expansion – and they’re open to
Photography: Fabrique
more locations. But the UK market is a particular success story.
“We’ve been selling our bread at Fortnum & Mason and Selfridges for years, and we’re also available at The Monocle cafés. We are the only ‘Äkta vara’ bakery in Sweden (a certification that proves we don’t use any additives/ preservatives) and are meticulous when it comes to ingredients.
“For example, we wanted a chocolate without additives/preservatives for our Pain au Chocolat, and it took three months to find the right one. It finally happened in Belgium.”
And keeping a healthy perspective is also key. “Studies show that sourdough and pure flours, like the ones we use,
are good for your health. We bake with an old sourdough culture and use only stone-ground flour without additives. Plus, eating a cardamom bun made with real butter and the finest quality flour every now and then is probably just good for the soul!
“We want to revive the culture of the neighbourhood bakery that existed in European cities in the past. We’re really happy that Londoners appreciate us bringing this tradition here. This winter, we’re putting extra focus on the Swedish Semla, which we traditionally eat until Easter. It’s made with a classic cardamom bun, homemade almond paste and whipped cream. The combination is incredible and Scandinavians are flocking to our stores during winter. Now, we’re seeing more and more Londoners start to enjoy the Semla as well!”
PANNINI
The inside scoop!
How have preparations gone?
The Ice Cream & Artisan Food Show 2025 is set to be our most exciting event yet! Taking place at the NEC in Birmingham on 4-5 Feb 2025, we will bring together over 3000 industry professionals and exhibitors.
As the only UK trade show dedicated solely to these markets, it’s an unparalleled opportunity for attendees to connect with top-tier brands, discover the latest products and technologies and gain valuable insights from a dynamic line-up of speakers.
These include James Sinclair of Rossi’s Ice Cream and Alex Polizzi, a renowned hospitality expert. Their talks, along with a robust line-up of other industry leaders, will cover everything from business growth strategies to the latest trends.
One of the highlights is the National Ice Cream Competition, where the cream of the crop will compete for the coveted title of ‘Best Ice Cream’ – all live in the centre of the exhibition
Director of operations, Catherine McNeil, is ready to welcome the café sector to the Ice Cream & Artisan Food Show 2025.
hall. For networking, the Gin and Fizz Bar o ers a casual yet professional atmosphere for meaningful connections and new partnerships.
Whether you’re looking to launch, expand or re ne your business, the show will o er access to essential resources – from machinery and ingredients to essential logistical and legal support.
Has the event changed over the years – and how has it adapted to changing trends in such a competitive sector?
Absolutely. The Ice Cream & Artisan Food Show has evolved considerably to stay in step with industry shifts. Over the years, we’ve broadened out to feature a wider variety of exhibitors and themes, addressing both traditional needs and emerging interests.
With the growing demand for artisan and sustainable products, we’ve increased our focus on exhibitors specialising in organic ingredients, eco-friendly packaging
and plant-based alternatives. Our speaker line-up now also includes experts from related elds, such as hospitality, brand development and sustainability, re ecting the emphasis on unique customer experiences and environmental responsibility.
To encourage stronger connections, we’ve introduced a dedicated networking space – the Gin and Fizz Bar – enabling attendees to connect in a relaxed, social setting.
Overall, we’ve adapted by making the show much more inclusive,
"We’ve increased our focus on organic ingredients, eco-friendly packaging and plant-based alternatives."
informative and aligned with the future direction of the ice cream and artisan food industries.
What does the Ice Cream Alliance (ICA) offer the sector?
As a dedicated membership organisation, the ICA is the UK’s only trade association exclusively supporting the ice cream and artisan food industries. We are committed to helping members thrive by providing a comprehensive range of resources, expert advice, networking opportunities and representation.
ICA membership bene ts:
● Competitions and recognition: Participation in esteemed competitions, including the National Ice Cream Competition, Parlour of the Year and Mobiler of the Year. These awards recognise excellence and provide valuable visibility and brand-building opportunities.
● Quarterly magazine: This resource keeps members updated on market
developments and innovative practices.
Unlimited legal and technical advice: Covering essential topics from regulatory compliance to operational challenges. Members receive a Food Safety Handbook, o ering tailored guidance on best practice and safety standards.
● Ethical and sustainable avours: Incorporating ethically sourced ingredients can make a big impact. For example, avours that feature fair-trade chocolate, organic fruit or sustainably sourced vanilla are becoming more popular. Consumers are willing to pay a premium for products that align with their values.
Exclusive discounts on services: From equipment and supplies to marketing, allowing operators to reduce costs and invest in growth.
Education and training: Our workshops, talks and training sessions help members stay competitive, covering topics such as innovation, digital marketing and supply chain logistics.
● Industry advocacy: Representation at a national level. We advocate for the sector’s interests, ensuring that member voices are heard in policy discussions and that regulatory changes align with their needs.
While conventional flavours will stand the test of time, are there any trends we should be thinking about?
Absolutely. Classics like vanilla, chocolate and strawberry will always have their place but consumers are becoming more adventurous, with preferences shifting towards innovation and diversity. These include:
● Plant-based and dairy-free: As demand grows, vegan ice cream and alternative milk-based options (oat, almond and coconut) are becoming essential. These cater to those with dietary restrictions, allergies or lifestyle choices, and can introduce exciting avours such as coconutlime, chocolate hazelnut or matcha.
● Global and exotic: There is a craving for unique, bold avours inspired by global cuisine. These include ingredients like yuzu, pandan, mango sticky rice and salted caramel with a twist of chilli or spice. The fusion of sweet and savoury, or even spicy ice cream, is gaining traction and o ers a memorable experience.
● Functional and health-conscious: With growing interest in health and wellness, ice creams that o er added functional bene ts are on the rise – avours infused with superfoods like acai, turmeric, matcha or even adaptogens. Low-sugar or highprotein options are also in vogue.
● Seasonal and local ingredients: These can create a sense of freshness and community. Autumn might bring pumpkin spice or spiced apple, while summer could feature berry-forward options or oral-inspired concepts like lavender or elder ower.
● Alcohol-infused: Watch out for boozy ice creams, with rum raisin, G&T or champagne sorbet, o ering a grown-up twist to classic treats.
Ultimately, if you’re looking to grow your business or even start a new venture in our industry, attending the Ice Cream and Artisan Food Show 2025 is a must! This is the ideal event for anyone eager to expand their knowledge, discover new suppliers, explore trends and gain expert insight.
For more info and to secure your ticket, visit ice-cream. org or scan the QR code. Pre-registered tickets are free.
In safe hands...
Welcome to the first Captains of Industry special from Café Lifé magazine, where we focus on operators excelling in the sector. It’s a fantastic way to round off the year and will be a staple for future winter issues.
From sustainability to innovation in health drinks, bakery and desserts, to the young and more established continuing to change the dial. Congratulations to all those highlighted – and here’s to an exciting 2025 ahead.
All ecosystems go!
The clear ambition of the illycafe and Regenagri partnership is to create the sustainable coffee of the future, one bean at a time.
MODUS OPERANDI
When global regenerative agriculture organisation Regenagri announced illycaffé as the first coffee brand certified under its scheme late last year, it signified an exciting partnership that sets new standards in the sector.
The illycaffé range, Arabica Selection Brazil Cerrado Mineiro, was to be produced and sourced under certified regenerative agriculture criteria, throughout its supply chain. Having worked closely with local coffee growers and the Federation of Cerrado Mineiro producers in Brazil for more than three decades, it represented a continuous transition to regenerative farming.
With the goal of securing the health
of the land and wealth of those who live on it, Regenagri had tripled in growth over the previous year and certified around 20,000ha of land in coffee production, and more than 50 producers in Brazil alone.
In larger terms, Regenagri’s programme supports 230,000 farms and 855 supply chain operators worldwide to become more climate resilient, by reducing carbon footprint while stabilising and increasing income.
“In our efforts to find solutions to the effects of climate change, we know this challenge can only be overcome by joining forces,” said Marcello Canetti, illycaffé UK managing director.
“Regenagri is the foremost
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certification of proven regenerative agriculture products. It was important to us, amidst the noise of so many companies claiming to be eco-positive, that our customers know without doubt that the Arabica Selection Brazil Cerrado Mineiro spearheads the best techniques for the ecosystem, adaptation, mitigation and regeneration.”
CREAM OF THE CROP
Since being founded in 1933, illycaffé has been rooted in producing the finest quality coffee – and this journey begins with soil and communities. It produces a unique, 100% Arabica blend composed of nine different ingredients, selecting only 1% of the best Arabica beans.
Every day, more than eight million cups of illy coffee are served in over 140 countries around the globe, in which the company is present through subsidiaries and distributors.
“The first Italian coffee to be awarded B Corp, illy has long been
committed to mitigating the effects of climate change throughout the entire supply chain. It has also celebrated the efforts and innovations of our communities through the annual Ernesto Illy International Coffee Awards. With the ambition to launch to market a product which transparently communicates the importance of sustainable, regenerative agriculture, the production of
Arabica Selection Brazil Cerrado Mineiro follows a model which allows for proper nourishment of the plants, natural regeneration of the soil and reduction of CO2 omissions. Also, this new type of cultivation promotes biodiversity of the species within ground cover and soil dynamics.”
It’s an ideal partnership, with illycaffé always thinking long term alongside businesses that share their values of excellence, quality and sustainability.
“There is strong growth potential remaining in the UK and we will look to grow our presence within premium hotels and restaurants nationally,” continued Canetti.
“As a family-led company, illycaffé
"We want to create an emotional connection with consumers who see us as an experience rather than just another coffee."
is dedicated to a strong ethos which we know engages the customer. Long championing fine dining and sustainable hospitality with our Chef Ambassador programme, contemporary art through our illy Art Collection – where we have collaborated with 132 world-leading artists – or at-home elevated coffee serves via innovative machines, we are multi-faceted. We want to create an emotional connection with consumers who see us as an experience rather than just another coffee.”
And 2025 is shaping up to be a very busy and exciting year. “We continue to build our longstanding programmes across dining, sustainability and contemporary art and our at-home product range. Regenerative Agriculture is a promising model that adapts crops to be more climate resilient and also protects local community livelihoods. There will be more to come on this in 2025.”
It appears that the modern-day coffee consumer is no longer just interested in price and taste – but is invested in the sustainability journey of the product.
“All the data shows that customers are increasingly looking to make positive purchasing decisions that benefit the climate – as long as the cost isn’t too prohibitive. Getting the education piece and balance right on the price impact is the challenge. And while Italians have a reputation for the best food, this also transfers to drink. In the times we are in, taking the time to invest and enjoy the small pleasures in life is only becoming more important.”
LEADING THE PACK
Having inspired England to Rugby World Cup glory more than 20 years ago, Jonny Wilkinson is now health drinks driven.
MULTI-FACETED
Soft drinks are an incredibly saturated market but One Living has a USP with a difference – its founder was one of our greatest sportspeople, Jonny Wilkinson. His personal story and wider purpose are driving the core product ethos.
“Many functional drinks talk about benefits but it’s Jonny’s mental health journey and exploration of the gutbrain axis that inspired One Living,” said CEO Tim Lennox.
“Our authentic kombucha, crafted from plant-based, fermented ingredients, is designed to help consumers care for their mind by nurturing their body.
“Beyond drinks, One Living also creates impact through ‘One Giving’, where every purchase supports charities like the Mental Health Foundation and One Wellbeing, which
provides free mindfulness resources via a QR code on every bottle.
“Through pillars of ‘One Living, One Giving, and One Wellbeing’, the aim is to offer cafés and coffee houses not just a beverage but a meaningful experience for customers.”
KNOWLEDGE IS POWER
There is something of a gut health revolution happening right now, with consumers increasingly aware of how ultra-processed foods and hidden sugars are linked to poor mental health. Coupled with advances in gut-brain axis research, this has made it a mainstream priority.
“We’ve seen a marked shift towards health-conscious and purposeful consumption, especially among younger consumers looking to invest in their everyday well-being,” continued
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Lennox. “Kombucha resonates strongly here, as it combines gut health benefits with a natural, lower-sugar alternative to traditional soft drinks.
“There’s also been a significant shift in not only what’s in products but how they are made. Our newly launched cold-pressed CBD drink is at the forefront of functional innovation, harnessing the full potential of the plant without chemical extraction. We preserve the plant’s natural compounds, maintaining its integrity by retaining the phytochemicals, including terpenes and flavonoids, offering a superior, allnatural experience.”
And the café sector is uniquely positioned to meet the growing demand, with kombucha and CBD fitting seamlessly into this shift.
“There’s an active desire for natural ingredients, lower sugar content and added functional benefits, like gut health support. Kombucha offers exactly that – a health-forward natural beverage that serves as a refreshing alternative to coffee or tea.
“With our ‘One Wellbeing’ focus, we are proud to support mental wellness as well as physical health through our all-natural kombucha, which is packed with billions of live cultures. For customers, One Living kombucha is a way to enjoy a low-caffeine option that complements the café environment, helping them feel revitalised without a heavy caffeine load. Cafés can use kombucha as a point of distinction, offering a meaningful, balanced alternative that aligns with the values of today’s health-conscious crowd.”
GROWTH SPURT
Unsurprisingly, with a sports icon as a founder, foodservice and wellness venues such as gyms and spas have been a natural fit for One Living.
“We’ve seen year-on-year success with David Lloyd clubs, where our drinks are enjoyed both post-workout and in social settings in their cafés. This partnership has led us to be a key speaker at the Health Club Management Summit in October 2025, where we witnessed the dynamic change and wellbeing opportunities from the fusion of foodservice and fitness spaces.”
And while the health-conscious bug is catching, there is still a surfeit of sugar-heavy drinks on the market. Catching customers early is paramount.
“Young people are at a critical stage for forming lifelong healthy habits, and they’re increasingly aware of the importance of mental and physical wellness. However, there is still a lack of accessible, health-conscious
"There’s an active desire for natural ingredients, lower sugar content and added functional benefits, like gut health support."
drink options. At One Living, we are passionate about bridging this gap and believe in the power of education, transparency and purpose. By offering healthier, natural alternatives like kombucha, we provide them with a chance to experience the benefits of natural ingredients while supporting a brand that gives back.
“In 2025, we simply want to support more people in building mental wellness and achieving balance to help them feel at one. We will do this by working closely with our fantastic retail partners and customers, expanding access to our products, and nurturing our loyal community,” concluded Lennox.
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SPECIAL
Coffee suppliers/roasters
NPD, sustainability, flavours & trends
FOCUS
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Consumer focus, gelato, milkshakes, machinery
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Menu innovation, monetisation
INSIGHT
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Profiles, artisan blends, training, market growth
PREVIEW lunch! NORTH show
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Sweet temptation
Sweet temptation
As temperatures drop, opportunities to drive customer footfall increase. La Lorraine Bakery Group explains how it’s ideally placed to take advantage.
HARD TO RESIST
La Lorraine Bakery Group is on the crest of a wave. With brands such as Panesco and Donut Worry Be Happy in its stable, we are seeing seeds of inspiration from the UK, alongside global flavours and ideas.
From Italy’s finest Schiacciata Lingua Romana, Turkish Borek treats to delicious Swedish knots, cafés and coffee shops have access to a host of premium offerings.
“Panesco’s Schiacciata Lingua Romana is a true delicacy,” said Rebecca Calveley, trade marketing manager for La Lorraine Bakery Group (LLBG). “With its artisan looks, unique texture and true Mediterranean flair, this type of focaccia is perfect for those wanting more excitement from FTG café menus. Its typical long and low shape makes this bread ideal for toppings, with added versatility and flexibility. Baked on stone, it is also
vegan and vegetarian friendly.
“Our Borek range is a divine selection of crispy Turkish treats filled with the finest ingredients. An irresistible bite of tradition, these crispy phyllo dough products (phyllo is Greek for ‘leaf’ or ‘sheet’) are made with wheat flour, water, sunflower oil and without any rising agents. Available in four variants – Feta Cheese with Poppy Seeds, Bolognese with Black
"Indulgence continues to play a major part in consumer demand, with baked goods particularly prevalent."
Sesame Seeds, Spinach Feta Cheese and Chicken with White Sesame Seeds – these ready-to-bake delights are perfect as a handheld snack and on-the-go.”
Additionally, Panesco has tapped into the Scandinavian trend with Swedish knot products, looking to deliver sophistication and flair. The hand-folded double knot shape is designed to be compact and elegant, highlighting the typical rich fillings. Available in two flavours – vanilla and cinnamon – these treats are crafted from soft, rich dough.
SOMETHING DIFFERENT
Indulgence continues to play a major part in consumer demand, with baked goods particularly prevalent. Panesco’s Brownie Tart Salted Caramel is one example.
“Perfectly pre-sliced for convenience, this tart is the ideal centrepiece on
any café or coffee shop countertop display,” continued Calveley. “Each slice is adorned with delicate almond flakes, adding a subtle nutty flavour that complements the smooth caramel and decadent chocolate. From midmorning treat to snack, this thaw-andserve item is an ideal pick-me-up.”
As all foodservice operators understand, winter is a crucial time for fun, celebratory-type fare – driving footfall as well as sales.
“Donut Worry Be Happy’s seasonal range can enhance any sweet baked offering – all year round. Its Easter, Halloween, Valentine’s, back to school and winter donuts (new for next year) can create excitement, topped with sensational flavours and filled with real fruit and indulgent flavours.”
Chocolate is an obvious go-to, so Donut Worry Be Happy’s Choc Almighty is an option – coated with a dark cocoa glaze and topped with little bits of real Belgian milk chocolate. Its Belgiyummy donut can also be considered a luxurious festive treat, featuring white flakes, indulgent chunks and authentic glazing. And there’s the beautifully monikered Berry White – strawberry filling & white chocolate.
The Choc-O-Lot, Berry-Bomb and Lil Apple within the Bites range also sit nicely for winter, with the Cookies & Cream and The Buenissimo Bite.
“Focusing on your core elements
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must remain a priority, however considering seasonal items can boost sales. Although some of our products within the Donut Worry Be Happy range are seasonal, we pride ourselves on indulgence all year round.”
LET’S TWIST AGAIN
Keeping abreast of trends is a skill in itself, and comfort foods with a twist can be an easy win.
“We expect to see more mainstream products and flavours but with an unexpected flavour combination, like La Lorraine’s latest tartlets. They’re available in two variants: the zesty Lemon Meringue Tartlet, filled with smooth lemon custard and topped with caramelised meringue; and the Bresilienne Tartlet, a Belgian classic with a base of rich vanilla custard cream, topped with whipped cream and sprinkled with roasted and caramelised hazelnuts.”
Here are some other flavour combinations that LLBG expect to see in the future:
● Citrus will gain in popularity but with a modern touch.
● Salted caramel and chocolate will continue to dominate.
● New types of chocolate to hit that sweet spot. Dark is gaining traction, as consumers seek a stronger cocoa flavour and less sweetness, often paired with tangy fruit.
● Desserts featuring savoury ingredients are gaining momentum for that healthier alternative.
“Conscious consumption is also a trend to keep a close eye on, as consumers opt for plant-based.
“According to the latest Taste Tomorrow report, 56% of consumers worldwide are interested in plant-based options of bakery products (sweet)(i)
“Panesco has tapped into this with its vegan mousse crumbles, available in flavours such as – passion fruit mango, chocolate cassis and raspberry.
“Consumers also expect simplicity, transparency and traceability from bread and baker. They want to know where and how products are made, raised and grown. Cafés and coffee shops must continue to develop, using the finest, simplest authentic
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ingredients, such as Schiacciata Romana Multigrain and white presliced breads. Ideal as a sandwich carrier, this traditional Italian flatbread is a type of focaccia featuring a real mix of wholewheat, rye flour, spelt, extra virgin oil and millet, linseeds and sunflower seeds.”
WHAT’S NEXT?
LLBG enjoys established relationships with several multinational sandwich chains, coffee shops and independents.
“As one of the market leaders in frozen bake-off products in Europe and the UK and Ireland, we believe our innovation enhances any experience, offering quality, freshness, flavour and convenience, all in one. We employ several key strategies to motivate the sales team and prevent staff churn, leveraging the dynamic product life cycle and a strong commitment to employee engagement.”
The LLBG sales team benefits from a holistic understanding of the entire product journey, from production in the company’s 17 state-of-the-art factories across Europe to the cafés, restaurants and consumers across the UK. “This comprehensive knowledge equips the team with a deeper appreciation for the brands, fostering a sense of pride and ownership in the high-quality bakery solutions they sell.”
Key to success is fostering a culture
where employees across different departments – from production to sales – work closely together. This cross-functional collaboration allows the sales team to provide feedback on preferences and market trends, which
informs innovation. When sales staff see their input leading to tangible improvements, they feel more valued and engaged, reducing the risk of turnover.
“One of the cornerstone strategies for motivation is LLBG’s annual international conference.
“Bringing together over 200 colleagues from more than 20 countries, it offers invaluable opportunities for the sales team to network, share best practices and learn from peers across global markets.
“The conference isn’t just a platform for professional development; it fosters camaraderie and a sense of belonging within the broader LLBG family. Attendees gain first-hand insights into the latest market trends, behaviours and innovations, keeping them inspired and well-informed, which helps reduce churn by giving them tools to stay competitive in their roles,” concluded Calveley.
(i) tastetomorrow.com
Big theory!Bang
Exploding Bakery has a clear sustainability message, married with a focus on the finest ingredients.
FINDING THEIR FEET
There couldn’t be a more apt moniker than Exploding Bakery, considering it began as a small café in 2011 – and was enjoying a month-long residency at the independent Paddington-based Pilgrm Hotel in London just a few months ago. It was the latest partnership in the impressive journey of two Devon entrepreneurs with a taste for artisan cakes and sweet treats galore, fuelled by inexorable passion and ambition. It all began in Exeter for school friends Tom Oxford and Oliver Coysh, with a clapped-out oven and a questionable second-hand machine that pulled inconsistent shots of Monmouth Coffee! With a desire to make cakes, supplying local cafés and delis, by 2012 the business had a couple of staff members and a rickety old deck oven to increase production. Nicknamed Biggie, it proudly sits in the café today. Meanwhile, the machine was upgraded and latte art skills were honed.
“Back then, the bakery and coffee scene was so different and, to be fair, the bar was pretty low, so it was easier to stand out,” said Coysh. “We had a punk attitude and there were lots of new businesses going against
the grain. People started cafés on a shoestring with exposed brick, industrial lighting and a hash aesthetic. This style was born out of being broke but was quickly adapted by others.
“These days, it’s harder to keep up with trendy interior design. But it’s also good that the country has progressed to the current level with so many great operators, with specialty coffee shops or artisan bakeries in almost every town. Fourteen years ago, I had so much more energy as I was in my late twenties, so I could put in the 100-hour weeks and party hard at the same time. Now I can do neither, so I need to work smart and efficiently.
“Initially we had no business plan and only began to think about things like financial forecasting five years into the life of the business. Now we have too much to lose but I still struggle to see our company as all grown up.”
They’ve even gone into publishing, with Bake It. Slice It. Eat It – and a new publication, Bake it Easy, set to hit the shelves in February 2025.
AGILE & CUSTOMER FOCUSED So, growth has always been a key watchword for Exploding Bakery. In
CAPTAINS OF INDUSTRY
2016, the business signed a lease on the shop next door, breathing new life into the operation. A wholesale production kitchen just down the road wasn’t far behind, delivering an increase in consistency and capacity. But what are the keys to success?
“Being light on our feet is what enabled us to make it through Covid,” continued Coysh. “I’ve seen bigger chains struggle to adapt to the new market, with customers not working in offices so much or their clientele bringing coffee and breakfast from home. The importance of added value has helped us keep a solid base.
“For example, we serve pickles or salad with savoury items at no extra cost. This makes the experience feel more like a lunch, which costs us almost nothing. Great service is another thing we’ve focused on, as good manners cost nothing. This is the advantage of being just one café – I think it’s much harder to turn a big ship and certainly takes a lot longer with multiple sites.”
Ultimately, it’s all about delicious and ethical cakes and baked goods, with values of social responsibility and looking after the things that matter, while never compromising for cost, while always buying sustainable ingredients from suppliers with excellent reputations. Additionally, a proportion of profits are shared amongst staff, with 1% of turnover going directly to charities via the 1% for the Planet global network.
VALUE ADDED
However, there’s a perennial battle with making these products ‘good for you’, while also having a clear sustainability message.
“Baked goods are not supposed to be healthy really – they are a treat. But we can make them with seasonal, local and organic ingredients. Avoiding ultra-processed food should be a priority for everyone. Our sandwiches use bread from local organic wheat and add just water, salt and a sourdough starter. Serving this with homemade kimchi or a glass of our kombucha is certainly a more healthy option than a ‘meal deal’, but we never want to press the idea that this is healthy. It’s just delicious and good value.”
A key element is coffee – and Exploding Bakery grasped that early.
“Our roaster is vital to making us who we are. Eddie Twitchet from
Round Hill has our back in a big way. They’re roasting some of the best coffee in the world but give us so much more than just the drink, providing a service to look after our machine or sourcing us new bits of kit, to ensure we get the most out of their beans.
“We have no contract; it’s a business relationship based on trust and respect. It’s important to champion great suppliers, as they’re what sets us apart from the competition. Maybe it would be cool to work with a furniture company in the future, or even an up-and-coming interior designer. I’m always looking for collaborations.
“And we have so many ideas. Our café is the beating heart but the wholesale production bakery is where we have room to scale and grow. We just look to do better all the time. I like the idea of being 100% employee owned and setting up an Employee Ownership Trust.
“Basically, we look at ourselves and ask if we can improve in any way, then commit. Once achieved, only then can we shout about it. We bought an electric van but wanted to wait until our old one was well and truly done for. We’ve done other easy things like buy our staff bikes, ditched nearly all plastic packaging, but the most important thing is to source quality ingredients that don’t damage our planet.
“It seems greenwashing is back, with corporations publishing sustainability reports. But businesses can be progressive with integrity and without being so performative. Just do what’s right,” concluded Coysh.
Special brew
From roastery to cup: we delve deeper into Limini Coffee’s hand-crafted approach and vision for the future, with owner Youri Vlag.
The independent wholesale coffee bean supplier and roaster, Limini Coffee, has been operating out of West Yorkshire since 2008. Today, it provides coffee and barista equipment to over 500 businesses nationwide, with 35,000 people drinking its product.
You’ve been working in coffee for 16 years. How are things different and what can we look forward to?
It may be a clichéd answer but technology has completely changed how we operate, and it will continue to, from order processing to customer service. The efficiencies and improvements are vast.
Despite the rise of YouTube ‘how to’ and online videos, our face-to-face training courses have remained popular. People who come to us to learn have done their research and have a higher awareness of coffee and the industry. Students have more specific questions, often asking why certain baristas use particular techniques they’ve seen online.
Where we provide value is the personal touch. Coffee is a social, sensory experience, and there’s something special about enjoying a cup of Limini coffee right here at our roastery during a training session. Until technology allows us to transmit taste and smell through a screen, we’ll continue to believe that nothing beats the personal connection of serving someone a cup in person!
Tell us about the relationship with ACS and the Vostok and how you became the sole UK distributor?
We were contacted by Paolo, who runs Advanced Coffee Solutions (ACS) with his sibling Tiziana, a couple of years after they had finished developing the Vostok. We kept in touch,
monitoring their development of this beautiful machine and in 2023 felt the time was right to take things further.
Our team travelled to Naples in 2023 for pizza (and, of course, espresso!), where we met with the ACS team. After pulling some shots on the Vostok, we understood that it’s more than just an espresso machine – it’s a piece of art and something that we wanted to offer UK customers.
The Vostok espresso machine is named after Vostok 1, the first human orbital spaceflight in history. Its astronaut was called Yuri Gagarin, so as my name is Youri, it felt like fate that we had to work with ACS and the Vostok machine.
Expand on your key partnerships.
We have great relationships across the sector, whether that’s with customers, independent shops across the UK or our suppliers – a mix of international companies providing the very best barista equipment. Basically, lots of people who love coffee as much as we do.
La Spaziale is another example of a long-standing supplier relationship. The UK operation is run by Chris and Steve, whom we have worked with since day one. They are a great team who significantly helped us in the beginning, offering incredible support. While the Vostok is a beautiful lever espresso machine, if you’re looking for a pump-driving option, then La Spaziale is for you. We still install La Spaziale machines for customers every week.
Is barista training a key aspect of your business?
It will always be at the heart of our operation. Whether it’s wholesale training, a workshop or a one-on-one advanced course, we teach every day and love every moment.
The training is not only an opportunity for us to indulge our passion but to share our knowledge and pass on skills to both new and experienced baristas.
Our training centre is always evolving, and we currently have over eight different espresso machines and 15 coffee grinders, as well as plenty of other toys for budding baristas to play around with!
Having the centre inside our roastery makes it even more interesting and fun. We always offer tours and explain the journey from coffee cherry to flat white.
What trends are you seeing?
On the most basic level, I believe we’ll see a strong return to medium-dark roasting in the near future. At Limini, we’ve always offered a wide range of roasting levels in our portfolio, and our darker blends remain some of the most popular. Listening to feedback, we find that people are looking for smooth, rich coffees with low acidity. Our Limini Blend, Kata Blend and Rimini Blend deliver this beautifully. While automation is gaining ground, at Limini we focus on the art of making drinks by hand. Automatic tampers are now acceptable; however, automatic milk steamers (and pourers) are taking it a step too far in my opinion. It depends on the establishment but, for us, it’s about maintaining that authentic experience.
Sustainability is key. How have you adapted your plan?
Direct sourcing plays a major role. We work closely with green bean importers to ensure a more sustainable supply chain. One significant change is purchasing the majority of our coffee in one-tonne bulk bags, which dramatically
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reduces shipping costs and cuts down our carbon footprint compared to traditional pallets of hessian sacks.
We also actively support World Coffee Research, donating a percentage of every bean we sell to help drive innovation and sustainability. Additionally, our Coffee Charity Bean initiative is thriving. At checkout, we invite customers to donate as little as 1p, which we then match. Most of the funds currently go to Project Waterfall.
Coffee has been on an incredible upward curve – why is this and can you see it continuing?
Why wouldn’t it? Growers are learning techniques every day, coffee roasters are becoming smarter and more consistent, equipment is improving and baristas are gaining knowledge.
How can new operators or independents succeed?
Forget about video calls, go and see your roaster in person. Also, do your research before jumping in. And don’t put all your money into the fanciest equipment but do spend wisely – go on a training course before ordering!
The two biggest things after that are getting quality ingredients (don’t skimp on this) and building a team who share your passion and love to host and serve customers.
In terms of us, Samantha and I started Limini Coffee in 2008 from the ground up. We are proud to be independent and having grown organically but could only have done so with the support of our team. They do a fantastic job every day. And a big shout out to our customers!
BUCKING THE TRENDS
There’s a new look and fresh energy at Grumpy Mule, the specialty coffee experts.
FARMER FOCUS
A new page was turned for Grumpy Mule earlier this year, undergoing an exciting revamp. Having become part of the Cafédirect Group following its acquisition of Bewley’s UK in June 2023, it’s no surprise to see this injection of creativity into the business.
Grumpy Mule is a premium specialty coffee brand, hell-bent on delivering a strong Fairtrade, organic message for UK retail and out-of-home (OOH) markets.
“As part of the Cafédirect Group family, we’ve got a fresh look that’s sharper and simpler but still packed with flavour,” said marketing manager, Eleanor Morris. “We’re the same stubbornly delicious coffee, roasted in Yorkshire with a fierce focus on quality. Every cup is packed with passion, precision and a mule’s determination.
“Cafédirect is a B Corp, so Grumpy Mule has high standards. We’re 100% Fairtrade, largely organic, and now our packaging’s recyclable too. We’re about putting farmers first – Cafédirect’s been doing it from the start and we’re following their lead. We’ve been in OOH for a while now, making waves in universities, cafés, hotels and offices. And it’s going down well because people can taste the difference.”
The heartbeat of the operation is a 4000-tonne roaster in Meltham. “We are ready to ensure great coffee is accessible to anyone who loves a good brew. Specialty coffee has had a bit of an exclusive rep – sometimes even a
little snooty – but we’re here to change that. From loyal fans to those starting to explore, they can enjoy something special, without all the jargon.”
FURTHER DEPTH
The Cafédirect acquisition of Bewley’s opened up a range of doors for Grumpy Mule. It’s now able to dig deeper into OOH channels and retail.
“This is a game-changer for expanding our customer base,” continued Morris. “Demand is growing across government, education, contract catering and hospitality because they know of our standards. With Cafédirect Group’s B Corp and Social Enterprise certifications, plus 30 years of pioneering Fairtrade, these industries trust us to bring ethical, high-quality coffee to the table.
“We’re getting more interest from customers who want us to roast for private label offers too. As a full-service supplier, we can take care of everything – sourcing directly through our grower relationships, roasting it in Meltham, and pairing with equipment solutions that make it easy for partners to deliver.
“Plus, our expert barista trainers are on hand for everything – training, efficiency audits, reducing waste, speeding up service and front-of-house tips,
especially for those new to the game. The marketing support gets foot traffic in the door, able to celebrate those excellent coffee credentials.”
Grumpy Mule is definitely seeing a shift in consumer education, leading to a growing demand for specialty brews.
“People are more curious than ever about different taste profiles, the roasting process and stories behind their favourite beans.
“We’ve noticed that many consumers kick off mornings with a bold, darker roast, but as the day goes on, they’re craving something lighter and sweeter to unwind. And let’s not forget about decaf – it’s become a key player, especially as folks look to enjoy a nice cup in the afternoon or evening without the caffeine kick.
“The key is to listen to customers. Trends can be exciting but also fleeting. It’s always smart to ‘sense
check’ what’s happening with your own research. Often, those trends that come with a commercial benefit might be short-lived, so it’s crucial to know when to jump on board and when it might not be right for your specific clientele or your brand.
“At Grumpy Mule, we adapt to these shifts while staying true to what we do best – delivering coffee that makes people happy. We keep the conversation going to make sure we’re creating the best experiences.”
CLEAR DIRECTIVE
But there’s a definite sense that the sector is buzzing, with a firm emphasis on the sustainable journey.
“Cafédirect Group wants to ensure that the coffee we drink today doesn’t stop us drinking it tomorrow but it will, unless we change the way it’s bought and sold. Because if farmers can’t make a living growing coffee, they’ll stop. And right now, 80% of them aren’t.
“So, we put our growers first –buying from them directly, paying fairly, while investing in training and
support. Our products and processes respect the earth and the people making a living off it. We’re open and specific about the approach, so other companies can follow this lead. And we make sure our coffee tastes as good as it acts, so you’ve got good reason to pick our pack off the shelf – turning an everyday ritual into a game-changer.
“Coffee companies are popping up all the time and we welcome that! Our goal is for them to learn from us, so together we can ensure that good coffee has a bright future by prioritising farmers. It’s a collective effort and we’re excited to lead the way.”
Of course, customer loyalty is earned, not given. “People are on the lookout for good coffee, and when they find it, they’ll appreciate your business even more – but it’s about the whole experience. Think about how you can encourage repeat visits, boost average spend and make dwell times longer.
“One of the best things you can do is empower your team. When staff feel confident in service and barista skills, that passion shines through. Happy,
knowledgeable employees create a welcoming vibe that keeps people coming back.
“And it’s always worth keeping an eye on the competition and looking for inspiration, even outside your industry – but always stay true to yourself. Authenticity is key. Your unique voice and vision will resonate, which is what sets you apart in this busy landscape. Focus on what makes you special.”
Alternative lifestyle!
There is a generation of young people driving demand in the ‘milk substitutes’ category –and Glebe Farm Foods is at the forefront.
POWER OF FOUR
The Glebe Farm Foods range of oatbased products includes PureOaty drinks, cereals and granolas, all made from 100% gluten-free British oats. The business also caters to suppliers and stockists with convenient bulk oat order options. And as established pioneers in the sector, they feel a responsibility to continue with their trail-blazing efforts.
Taste and texture wise, PureOaty dairy milk alternative is naturally sweet and creamy, ideal for cereal, smoothies and barista-quality coffee. It’s made up of four natural ingredients: British oats, water, sunflower oil and salt, and is never from concentrate – nothing added, nothing removed. They stand out in the market by being the only oat drink in the UK that holds the Crossed Grain trademark from Coeliac UK.
“Glebe Farm Foods began producing guaranteed gluten-free oats in 2010 and was the first company in Europe to do so,” said founder and CEO, Philip Rayner. Along with his sister Rebecca, they had the ambition to not only grow crops but manufacture product from Glebe Farm produce – promoting British and sustainable practices, as well as connecting the farm directly to retailers and consumers.
“We have seen declines in plantbased alternatives like soya and
almond milks but oat is a maturing category that PureOaty continues to do well in,” continued Rayner. “Research shows consumers are still looking to plant-based to help them cut down on meat and dairy. This is led by the younger demographic; it’s predicted that over half of 18- to 24-year-olds could be eating meat-free by 2025. Demand for certain products, such as alternative milks, is also showing no signs of slowing – the average volume per capita in the UK ‘Milk Substitutes’ category of the food market is set to continuously increase by +43% between 2024 and 20291
“By testing Glebe Farm grains every tonne, it exceeds gluten-free specification demands with a longterm average better than 100 or 1000 times purer than the worldwide 20ppm regulation. This has enabled Glebe Farm pats to achieve an undetectable <5 parts per million standard of gluten, guaranteeing allergen safety, absolute purity and zero complaints from customers.”
AWARD-WINNING
Over the past decade, Glebe Farm Foods has invested almost £30
million into production, including more than £12m into an oat milk plant with a Tetra Pak aseptic packaging line –which has recently seen the business awarded grade A++ following the latest BRCGS audit of processes, the highest award available. In addition, an innovative biomass boiler for the oat mill was built, using oat husk residues to generate steam, with no need for fossil fuel heat for the flaking of oats.
And the Cambridgeshire-based company is committed to doing things a bit differently – especially for the benefit of the coeliac community and those with gluten sensitivities.
“Glebe Farm is certainly a challenger brand within plant-based milk and is on a mission to drive the category forward with a truly environmentally friendly product that caters to all diets and lifestyles – a crucial point of
difference when compared to more established brands.
“With around one in every 100 people in the UK having Coeliac disease, our innovations have helped millions. Not only is the portfolio gluten-free, it is also delicious. UK consumers value taste above all when choosing which food and beverage items to purchase2, with 23% of regular buyers citing it as the main reason for plant-based beverage consumption3. With this in mind, we are confident that consumer appetite for Glebe Farm products will remain high.”
While delivering a sustainable British product with proven low carbon footprint emissions, the next step is paper packaging for porridge oats.
“Looking ahead to the next five to 10 years, PureOaty is strongly positioned to become a market leader. As the UK plant-based market continues to grow, with oat-based gaining momentum, gluten free is also anticipated to witness a compound annual growth rate of 8.7% from 2023 to 20304. With PureOaty being the only
certified gluten-free oat drink on the UK market, it ticks all the boxes in the fight for shelf space, as allergens and intolerances are not going away.
“Glebe Farm’s latest NPD, Tea-rrific – an oat drink designed specifically for tea – is an example of how we’re looking to shake up the category.
Following a blind Tea-rrific taste test, 79% of 120 consumers said they planned to purchase a carton.
“We engaged our team to craft an oat
milk that addresses concerns over plantbased milk affecting taste and colour, while ensuring the beverage does not split or curdle. PureOaty Tea-rrific is gluten free and ideal for the nation’s favourite beverage,” said Rayner.
1 Statista Market Insights, Oct 2024.
2 Kantar Usage MAT to 03/09/23, to Feb 23.
3 Nielsen Homescan MAT to 31/12/22.
4 Reed, The evolution of plant-based and GF products in UK, Dom Watts, Sep 2023.
Mother of all cafés!
BRITA Professional’s Grounds of Innovation Award recognises some of the best operators in the UK – and its winner for this year has been crowned.
Some of the UK’s most innovative coffee hubs have been unveiled, and Mother Espresso in Liverpool led the pack. It embodies the exceptional café experience, from fresh-baked goods to handcrafted drinks.
So, what can other operators learn from the winners’ successes?
Here’s a breakdown of the factors that earned Mother Espresso and other businesses their accolades – alongside tips on bringing this innovation to your own café.
1. Craft a unique o ering
● Insight: Mother Espresso’s versatile menu – including not only coffee but tea, craft beer, cocktails and fresh food –appeals to a wide audience.
● Tip: Go beyond coffee; explore a diverse, unique offering to draw
in different crowds. Fresh, highquality food and drinks tailored to your guests can turn first-time visitors into loyal regulars.
2. Community connection
● Insight: Coffee shops with strong local connections, like shortlist winner London’s Redemption Roasters, aren’t just popular –they’re meaningful destinations. Redemption’s mission to reduce reoffending with barista training is a prime example.
● Tip: Find ways to connect with your community, through hiring practices, local sourcing or partnerships. These initiatives not only enhance brand impact but foster customer loyalty as well.
3. Quality and consistency
● Insight: Winning cafés all deliver consistently high-quality coffee, and this year’s winners received BRITA’s advanced PURITY C iQ filter – the world’s first datadriven filtration system. Great coffee is essential; BRITA’s research highlights that 60% of customers prioritise quality above all else.
● Tip: Invest in quality equipment, including water filtration systems. Quality and reliability ensure that customers return.
To celebrate their creativity, Mother Espresso received an exclusive latte art masterclass from award-winning Ben Lewis, a delicious coffee bundle from
sustainable coffee brand Grind, and an exclusive coffee-tasting experience by Guatemalan roastery, Rascal Coffee. Designed to support, celebrate and spotlight the very best in the game, the awards have already had an incredible impact on winners. Carnival Coffee Roasters, one of the top 10 shortlist, shared: “The award has had such a huge impact on us already. We have been bursting at the seams with new people travelling from all corners of London to visit. We even had a visitor from Switzerland who saw about the award and during his 12-hour stay in London was visiting the coffee shops on your award list in London! How cool is that?”
Check out this year’s trailblazers at brita.co.uk/grounds-of-innovation-2024.
The groundwork for a great café
BRITA’s award criteria includes convenience, value and relevance to customer hobbies – qualities that shape a memorable experience. Here’s how consumers ranked these elements:
● Great coffee (60%)
● Convenient location (47%)
● Interactive events (45%)
● Value for money (25%)
● Alignment with hobbies/ interests (24%)
Adapt to survive
Whether it’s ingredients, new equipment or continued digital advancement, the café foodservice landscape is continuing to evolve in exciting ways.
SHIFTING SANDS
The advent of social media has revolutionised foodservice and hospitality – especially for younger generations. Some café and coffee house operators are acutely aware, tailoring menus to develop that ‘wow factor’. But it’s not just about what a dish looks like… it’s essential that you stay on-trend.
“The sector is seeing increased popularity around Americana and street food,” said Michael Eyre, product director, Jestic Foodservice Solutions. “While fried chicken, burgers and pizza – as well as smaller bite options – have long been popular, there is now a shift towards food from other cuisines. Currently, there’s an uplift in Korean fried chicken and Katsu curry, alongside different sauces and dips.
“But the ability to prepare, cook and serve perfectly is critical. Jestic has a full range of dedicated equipment to help – from Antunes toasters to XpressChef Accelerated cooking – alongside the most insightful advice from our specialist culinary team.”
While exotic is very much de rigueur, the basic staples of sandwich and wraps will always be a priority in foodservice. Consumers want a simple, speedy deliciously fresh option, packed with flavour.
“Leading the industry in toasting and finishing, Antunes has introduced the revolutionary Wrap and Snack Toaster, now exclusively available in the UK through Jestic Foodservice Solutions,” continued Eyre. “Ideal for wraps or bread, the Toaster utilises dual-belt technology that grips the product as it moves along the heat source, eliminating transition defects including sticking, slipping and inconsistent marking. The model features a wide toasting lane for consistent dual-sided toasting of up to three filled wraps side-by-side, offering the ultimate ease of use during service with continuously moving belts, allowing operators to immediately load product as needed without delay.
“With their speed, versatility and flexibility, XpressChef ovens have expanded menu choices with delicious offerings such as toasted sandwiches. The simple on-screen operation of the XpressChef 3i and 4i means any team member can operate the equipment and create from scratch, while the ease of menu programming ensures food will be prepared exactly to the chef’s demands, consistently served in perfect condition. The XpressChef range of high-speed ovens is engineered to the highest standards, combining exceptional craftsmanship with the latest technologies to provide the performance, safety and efficiency required.”
Jestic Foodservice Solutions offers menu development and advice from a knowledgeable sales team. “We aim to simplify the process and share the right information with the right customers at the right time. Our demonstration kitchens in Paddock Wood and Manchester allow us to host regular customer sessions, where we not only discuss and educate on the latest menu trends and equipment innovation, but bring it to life with hands-on demonstrations,” concluded Eyre.
ON THE MOVE
Ingredient flexibility has evolved for a number of reasons, from cost advantages to enabling menu variety. And with more people working remotely from cafés, this fresh demographic provides additional challenges.
“Venues must cater to different occasions and needs throughout the day,” said Zareen Deboo, foodservice channel operations manager, Ferrero UK & Ireland.
“One way to adapt is by incorporating ingredients that can be used across a whole host of dishes. Nutella®, for example, can boost appeal of a hot menu thanks to its brand power and versatility, with the ability to elevate a range of dishes such as porridge, pancakes or waffles.”
Profit maximisation comes from stocking well-known and loved brands, along with ready to eat, convenient products.
“Ferrero Foodservice has added Eat Natural and Fulfil to their vast portfolio, so operators can respond to demand for snack bars. In addition, upgrade bakery items with a touch of Nutella – the nation’s favourite spread.*”
Dedicated to supporting both independents and larger brands, Ferrero Foodservice offers NPD to freshen up offerings, with eye-catching POS to grab attention, along with solutions to help celebrate key events like World Nutella Day and Pancake Day!
“There is continued evolution in line with new technologies. Cafés are increasing their use of digital and interactive stations, for example, to provide an efficient ordering experience in-store. There has also been a rise in the use of mobile apps, allowing customers to place an order on-the-go to collect on-site at their convenience.
“Often integrated into these apps are personalised loyalty schemes. Classic card stamping is becoming digital, along with premium subscription plans to drive retention. The innovation doesn’t stop there, as operators seek ways to make their business more streamlined, cost- and timeeffective with the introduction of new tools. Our recently launched manual and electronic Nutella Dispensers from Ferrero Foodservice is a perfect example,” concluded Deboo.
*Nielsen, Total Spreads, MAT w/e 07.09.2024.
Festive hot drink cups are a Celebration
In time for holiday season, Celebration Packaging has launched a range of EnviroWare® double-wall paper hot drink cups featuring festive green and red designs.
“New for Christmas 2024 and available to order now, these designs are perfect for serving up festive takeaway hot drinks,” said Celebration Packaging managing director, Nick Burton. “Customers can choose from classic Holly Green and Santa Claus Red colours with white Christmas icons.”
Delivering insulation and hand comfort, the cups are available in 8oz and 12oz sizes, with optional CPLA and bagasse sipper domed lids.
Made from FSC® (Forest Stewardship Council® C113967) certified paper, the double wall cups are lined with a PLA plant starch moisture barrier. They are commercially compostable (DIN EN 13432:2000-12) and certified recyclable in standard paper mills.
“These cups are launched under our EnviroWare® brand, so it’s no surprise that alongside the fun festive design, they also score high for sustainability,” continued Burton.
“When we created the EnviroWare® over 17 years ago, our declared mission
"If operators are looking to improve sustainability credentials, they need to work with a consultative supplier."
was to seek out more sustainable packaging solutions. We have always believed that the provenance of the raw materials is paramount –but ensuring that it can be properly disposed of at end-of-life is equally important.
“Celebration Packaging has always invested in accreditations and certifications which we take very seriously, so that when we make environmental and sustainability claims, we can always back them up. This sets us apart from many competitors, while also giving our
customers confidence to help them on their sustainability journey.
“Through certification by respected and established companies, we can confirm that the products we sell are suitable for direct contact with food and drink; made from sustainable resources where applicable; suitable for recycling; and/or can be composted either industrially or at home.”
Additionally, the EnviroWare® bamboo fibre double wall hot drink cups and double wall Leaf 2 hot drink cups are now also certified as 100% recyclable in normal paper mills.
Using the recyclability assessment method of EN13430, with testing based on the Confederation of European Paper Industries Recyclability Test
Method Version 2 (2022) for fibre-based packaging products and materials, the cups are confirmed as 100% recyclable in standard paper mills, so they don’t have to be sent to specialist facilities.
Alongside the ‘Recycle’ logo, both types of cups feature the Din Certco seedling logo, as they are certified commercially compostable – and both carry the messages: ‘Recycle with paper or compost commercially’, and ‘Made from sustainable renewable resources’.
“Earlier this year, we commissioned Sapio Research to conduct a survey looking at consumer understanding of logos and terminology used for disposable foodservice packaging,” said Burton. “The survey showed that 68% of consumers think that it is very
or extremely important that food and drink packaging is certified recyclable, and over three fifths (61%) said that information on packaging is what they rely on the most to keep them informed about its correct disposal, underwriting the importance of it being properly certified.
“If foodservice operators are looking to improve their sustainability credentials, they need to work with a consultative supplier to ensure that they’re choosing the right packaging – that is functional, fit for purpose, popular with consumers and above all, sustainable,” concluded Burton.
Visit celebration.co.uk & packagingfood2go.co.uk.
STEAM PLAYER!
Increasing interest in world cuisine has led to bao buns becoming a popular item on mainstream menus.
According to frozen food distributor Central Foods, bao buns have been one of the biggest hits in the foodservice sector in recent years – popular with both operators and consumers alike.
“They were tentatively introduced onto mainstream menus in Britain about 10 years ago and have become more and more popular since then,” said Central Foods MD, Gordon Lauder. “They are now one of our most sought-after ranges and our customers can’t get enough of them.
“The beauty of bao buns is that they are quick and simple
to prepare, and packed with a variety of different sweet and savoury fillings – making them a great FTG menu item.”
Having seen how well bao buns are being received, Central Foods has extended its offering.
The full range includes a 30g and 40g KaterBake bao bun and the 40g Menuserve bao bun Hoisin jackfruit – a filled, round, pleated steamed bun with a hoisin flavoured jackfruit and vegetable filling.
“Our bao buns have the added benefit of being suitable for vegans, which means that plant-based diners won’t miss
out on these popular products,” added Lauder. “It also gives operators flexibility to pack bao buns with either meat or plant-based options. And, of course, they also make great sweet treats – try dusting with icing sugar, deep frying for a minute or two and serving hot filled with ice cream and fruit for a delicious, street food-inspired dessert.”
According to data expert Glimps, interest in bao buns grew 7% compared to the past year, putting it at a current volume of 31,000 online searches per month, as of September 2024. Social media channels like TikTok and Instagram are fuelling this interest, with the younger generations undoubtedly tuning in.
“To make sure your café is providing FTG options that are bang on trend, I’d recommend considering bao buns,” suggested Lauder. “These steamed, pillowy buns are big news – used for all sorts of menu items, including as burger buns or carriers for products like chicken.”
Based at Collingtree near Northampton, Central Foods is one of the UK’s leading frozen food distributors and catering partner across the whole foodservice sector, supplying to cafés, fast food operators, hotels, restaurants, bars, universities, schools, pubs, leisure outlets and more. It currently sells to more than 200 independent wholesalers, as well as larger national and regional wholesalers.
Check out centralfoods.co.uk.
The rise of allergen-free
Cafés are having to manage a variety of dietary restrictions. Commercial director at Fairfields Farm, Tash Jones, explores the reasons why.
BETTER UNDERSTANDING
Consumers, both those with and without allergies, are becoming more conscious of the ingredients in their favourite snacks and FTG items. This awareness stems from growing health concerns, as well as the introduction of Natasha’s Law in 2021, which requires food businesses to provide clear ingredient labelling, including allergen information. Consequently, the café and food industry has become more aware of dietary needs, prompting many to expand product ranges to meet rising demand. At Fairfields Farm, we align with this legislation by offering a complete range of vegan, gluten-free and dairy-free crisps.
A significant trend is a shift in dietary preferences, even for those without medical diagnosis. Many are opting to exclude milk and gluten from their diets, often for health benefits or due to self-diagnosis of intolerances. In 2023, Fairfields Farm found that approximately 6.3% of the UK adult
population followed a gluten-free diet.
Additionally, while seeking allergenfree snacks, the need for variety and flavour remains, without the compromise on fat, salt or sugar. To meet this demand we have retained classics such as Cheese & Onion, while introducing meaty meat-free options within our crisp range, including Roast Rib of Beef flavour.
That being said, it is important for cafés to stock a wide variety of FTG items, including gluten-free, dairyfree, vegan/plant-based, low sugar and organic options. Clear labelling is essential, so that customers can easily identify items that meet dietary requirements. This way, cafés can position themselves as a ‘one-stop’ solution for these diverse requirements and appeal to all consumers, no matter their dietary preferences.
HOME SWEET HOME
One of the best features of our crisps is that they are made entirely from our homegrown potatoes on the farm, giving us complete control over the entire production process. Potatoes, which naturally lack allergens, constitute around 65% of the crisps by weight.
"A significant trend is a shift in dietary preferences, even for those without medical diagnosis."
Our new range of flavourful dip pots
Our new range of flavourful dip pots
Introducing our new range of six exciting dip pot sauces, crafted to elevate any snack or meal with bold, unique flavours.
Introducing our new range of six exciting dip pot sauces, crafted to elevate any snack or meal with bold, unique flavours.
Ketchup with a kick of chilli
Ketchup with a kick of chilli
Tomato Ketchup with a hit of chillii
Tomato Ketchup with a hit of chillii
Deluxe BBQ
Deluxe BBQ
A rich dark smokey flavour
A rich dark smokey flavour
Garlic & Herb
Garlic & Herb
Everybody’s favourite
Everybody’s favourite
Perinnaise
Perinnaise
The Peri peri Spice in a creamy mayonnaise
The Peri peri Spice in a creamy mayonnaise
Spicy Fried Chicken Dip
Spicy Fried Chicken Dip
Onion Mayonnaise with a chilli kick
Onion Mayonnaise with a chilli kick
Sweet Chilli
Sweet Chilli
Sweet, spicy tangy taste
Sweet, spicy tangy taste
Range
Range
Chilli Ketchup
Chilli Ketchup
Deluxe BBQ
Deluxe BBQ
Garlic & Herb
Garlic & Herb
Perinnaise
Perinnaise
Spicy Fried Chicken Dip
Spicy Fried Chicken Dip
Sweet Chilli
Sweet Chilli
The second ingredient, making up 25-30%, is the rapeseed oil we use, sourced from a supplier that tests for allergens before delivery. The final 5-10% comprises our seasoning, which we develop with experts to ensure we avoid including any of the ‘big 14’ allergens, such as celery, glutencontaining cereals, crustaceans, eggs and fish among others.
Many traditional crisp seasonings contain milk; however, we have developed flavours that consistently
outperform the ‘real’ thing in taste tests in order to remain vegan-friendly. By partnering with diligent suppliers who provide full traceability, including certificates of analysis, we can confidently produce crisps for all. We also conduct routine testing to ensure compliance across our entire range.
The rise of allergen-free snacks in the café industry reflects a shift in awareness and preferences. By understanding and responding, cafés can not only meet regulatory requirements but also enhance customer satisfaction and loyalty. As expectations grow, it is essential for cafés to embrace this movement and offer diverse, tasty snacks that cater to all needs.
Fairfieldsfarmcrisps. co.uk.
NEW PRODUCTS
Cut wait times and make service faster with Square Kiosk
Reduce queues and free up staff with Square Kiosk, your go-to self-ordering solution, from the all-in-one restaurant tech provider, Square. From £1 a day, Square Kiosk offers an extra pair of hands. Kiosk is fast at the job and helps increase order value. For the customer, Square Kiosk is a sleek and simple experience that lets them bypass queues and easily customise their orders. Guests are able to select exactly what they want, with customisation options being sent directly to the kitchen, and choose upgrades to bolster their orders. Payment couldn’t be easier with Kiosk’s contactless and chip payment technology. Customers also benefit from the integrated Square Loyalty programme, rewarding diners with loyalty points and encouraging return visits.
Offering a free trial until 31 December. Learn more at www.square.com
BAKERY & PATISSERIE
Durum Company UK
(Endo Foods)
Food Attraction Ltd.
Jacksons Bakery
Mission Foods
Pan Euro Foods
Tiptree Patisserie
BESPOKE SOFTWARE/IT
Mezze
Planglow Ltd.
CHEESE & DAIRY PRODUCTS
Futura Foods UK Ltd.
Leathams
Pan Euro Foods
CHUTNEYS & RELISHES
DRINKS
Beyond the Bean
Franke
Leathams
PureGusto Coffee
Simpsons Beverages
EGGS & EGG PRODUCTS
Fresh-Pak Chilled Foods
Futura Foods UK Ltd.
Leathams
Pan Euro Foods
Stonegate Farmers
Zafron Foods Ltd.
EQUIPMENT & VEHICLES
BFR Systems
Deighton Manufacturing
Café Product Index
Leathams
Zafron Foods Ltd.
COFFEE
Beyond the Bean Fracino
Franke
Evoca
Gaggia
Limini Coffee
PureGusto
COFFEE & HOT BEVERAGE EQUIPMENT
Gaggia
Evoca
Fracino
Franke
Limini Coffee
DRESSINGS, SAUCES AND MAYONNAISE
Flexeserve
Fracino
Grote Company
Jiffy Trucks Ltd.
Industrial Robotic Solutions
Millitec Food Systems Ltd.
Planglow Ltd.
Reflex Lables
Soken Engineering
FACTORY MACHINERY
BFR Systems
Deighton Manufacturing FSC
Grote Company
Industrial Robotic Solutions
Millitec Food Systems Ltd.
Soken Engineering
FISH PRODUCTS
H Smith Food Group plc
Leathams
Royal Greenland Ltd.
Zafron Foods Ltd.
FOOD TO GO
Food Attraction
Pasta Foods
INSURANCE/BUSINESS
SERVICES
CoffeeSafe
LACA
Insurance Protector Group
LABELS & LABELLING
Colpac
Planglow Ltd.
Reflex Pack Plus
Fresh-Pak Chilled Foods
Futura Foods UK Ltd.
Leathams
Zafron Foods Ltd.
Poultry
Cargill Protein Europe
Dartmouth Foods
Dawn Farms UK
H Smith Food Group plc
Kings Fine Cooked Meats
Leathams
Pan Euro Foods
Seara Meats BV
OILS
Pan Euro Foods
PACKAGING
BFR Systems
Biopak
Colpac Ltd.
Coveris Flexibles
Planglow Ltd.
Pro-Ampac RAP
PLANT BASED
Food Attraction
GrowUp Farms
Leathams
Melton Foods
Pan Euro Foods
TMI Foods
SALADS, FRUIT & VEGETABLES
Agrial Fresh Produce Ltd.
GrowUp Farms
Leathams
Pasta Foods
SANDWICH FILLINGS (READY PREPARED)
Fresh-Pak Chilled Foods
Purple Pineapple
Zafron Foods Ltd.
MEAT PRODUCTS
Red Meat
Bawnbua Foods NI
Dartmouth Foods
Dawn Farms UK
Gierlinger Holding GmbH
H Smith Food Group plc
Kings Fine Cooked Meats
Leathams
Pan Euro Foods
Seara Meats BV
Reflex Pack Plus
Sabert
Soken Engineering
Sovereign
Waddington Europe
Woodly
PASTA
Leathams
Pasta Foods
SOUPS
Leathams
Pasta Foods
SYRUPS
Beyond the Bean
Limini
Puregusto Coffee
Simpsons Beverages
Café Suppliers Index
AGRIAL FRESH
PRODUCE LTD
Unit 5 Walthew House Lane, Martland Park Industrial Estate, Wigan WN5 0LB
Contact: Sales Department Tel: 01942 219942 hello@afproduce.co.uk www.agrialfreshproduce.co.uk
Roasting up to 220g of green beans from your favourite plantation, you can programme a vast range of different combinations of Roast Time and Temperature to create an e-library of four different unique roast pro les - to suit your individual customer’s preference.
The easily operated borosilicate glass roasting chamber allows you and your customer to share the visual fascinating transformation of the beans from their natural green state to the shining, rich brown kernels, full of amazing avours just waiting to be released by grinding and brewing into cups of coffee perfection, just a few moments later.
