Café Life Magazine - Issue 114 - February 2023

THE MOMENT

when great beans become great business.

At Franke, we’re not just in the business of selling coffee machines. We’re in the business of creating wonderful coffee experiences for your customers. It’s all about the moment. We can help you make it wonderful.

Want to know more? Contact us at Franke Coffee Systems Handley Page Way, St Albans. Herts.AL22DQ Tel: 01923 635 700, Mail: Sales@Frankecoffeesystems.co.uk

As we embark upon 2023, there are some positive signs of growth and development in the café and coffee shop sector in the form of investment and store openings.

In this issue, we look at milk, the advance of vegetarian options, as well as ice cream – it never being too early in the year to consider trends in that café favourite – and draw your attention to some food sector shows that will be taking place at the same time, and all under one roof.

CONTENTS NEWS

4 UK Barista Championships gets underway.

5 UK branded coffee chains defy economic challenges to achieve strong growth.

6 Kite Packaging extend regional distribution services.

8 New ‘Mini Magpies’ café opens in Beccles.

12 Caffè Nero sees strong first half performance.

FEATURES

18 Milk moves – dairy and plant-based demand.

24 Vegetarian advances –widening the appeal.

28 Ready for summer? Ice cream and gelato trends.

PREVIEW

32 Food and drink sector reunites – HRC, IFE and IFE Manufacturing.

REGULARS

35 Supplier listings.

Editor Clare Benfield, Tel: 01291 636336, E-mail: clare@jandmgroup.co.uk

Advertising Manager Sam Minton, Tel: 01291 636333

E-mail: sam@jandmgroup.co.uk

Production Gareth Symonds, Tel: 01291 636339, E-mail: gareth@jandmgroup.co.uk

Subscriptions and Customer Service

Tel: 01291 636338 E-mail: subscriptions@thecafelife.co.uk

Editorial Address Café Life, Engine Rooms

Station Road, Chepstow NP16 5PB www.thecafelife.co.uk

Opinions expressed in Café Life are those of the contributors and not necessarily those of J&M Group Ltd or Café Life. No responsibility is accepted for the opinions of contributors. Café Life is published by J&M Group Ltd. and supports Café Life Association. It is circulated to managers, executives, buyers, retailers and traders in the café industry.

© 2023 J&M Group Ltd

Clare Benfield - Editor

UK Barista Championships gets underway

Preparations are underway at La Cimbali HQ for the Specialty Coffee Association UK (SCA UK) Barista Championship 2023, which kicks this month with preliminary heats in five locations across the UK.

As official gold sponsor, Cimbali will provide a M200 GT1 for competing baristas to use live on stage and in the practice area at each phase of the championship, from the initial heats through to the grand final, which Cimbali will host at events@270, Elstree on 31 March -1 April 2023.

Cimbali’s UK BC roadshow team will be travelling the breadth of the UK throughout February to ensure the safe delivery and installation of Cimbali M200 GT1, calibrating two machines to competition ready standard for each regional heat. A third machine will be installed for coffee sponsor, Grumpy Mule, to allow freshly brewed coffee to be serve throughout the Championships.

The Cimbali team, led by Maxime Herbaut (national sales and training manager), comprises regional sales coordinators Steve Gadby, Lucie Rezacova and Laszlo Hollo, as well as Nathan Adeniregun (after sales trainer), Scott Lannon (regional sales manager) and a local Cimbali field engineer.

In addition to machine set up and clean downs/prep between use, the team will provide ongoing technical support throughout the championships, ensuring each machine is set up to SCA Competition standards. Namely, each individual group boiler will be set to the temperature chosen by the competitor prior to his/her practice, the default temperature being 93˚C which can be adjusted by 0.5 increment.

Each competitor can choose the position of their drip tray, high –medium – low respectively 75, 115, 140mm from the portafilter spout to the tray. The default position being medium. The machines will be set to 9

bar pressure with free flow set button only. No shot timer will be set on the machine and no pre-infusion or pre-wet will be in use, and each competitor can choose on which side of the machine they want to have their competition grinder positioned before their practice.

Max Herbaut (pictured), national sales and training manager for La Cimbali said: “There is an incredible amount of work that goes on behind the scenes at Cimbali to ensure we are ‘competition ready’, not least the logistics involved in ensuring our M200 GT1 machines are set up and ready to go for every heat.

“We’ve therefore picked a top team to support the SCA, with a fantastic range of technical experience and know how between them and this will help ensure the smooth running of events from the heats through to the finals.

“The SCA and competitors can rest assured they are in very safe hands with Cimbali’s top talented UKBC support team, who right now, are very keen to get the show on the road.”

SCA UK Barista Championships

REGIONAL HEATS

Thursday, 2 February - Manchester (Heart & Graft), 30 Holyoak St, Manchester M40 1HB.

Friday, 10 February - Chichester, The Council House, North St, Chichester PO19 1LQ (with a SCA UK Community Latte Art Throwdown on Thurs 9 February).

Thursday, 16 February - Boss & Brew Academy, Wales Millennium Centre, Bute Pl, Cardiff, CF10 5AL, with an event the night before (details tbc).

Wednesday, 22 or Thursday 23 February - Glasgow (tbc).

Wednesday, 1 March - events@270 Centennial Park, Elstree, Herts WD6 3ST (Cimbali HQ).

Free spectator tickets are available for all the regional heats at https:// www.eventbrite.co.uk/o/sca-ukchapter-40384767273

UK branded coffee chains defy economic challenges to achieve strong growth

Allegra’s Project Café UK 2023 shows the £4.9bn UK branded coffee shop market achieved 11.9% sales growth over the last 12 months, expanding 4.4% to reach 9,885 outlets.

However, total sales remain below pre-pandemic levels as operators grapple with inflation, soaring energy costs and changing consumer footfall. Nevertheless, strong sales and outlet growth demonstrate the enduring appeal of coffee shop culture in the UK, with consumers viewing out of home coffee as an affordable luxury despite the cost of living crisis, the researchers report.

Costa Coffee, Greggs, and Starbucks are the largest branded coffee shop chains in the UK by outlets, they observe, and the latte remains the UK’s favourite coffee shop beverage, with the average price of a 12oz serving increasing £0.33p (11.3%) to £3.25 over the last 12 months, and major coffee chains sharpening their strategies to pursue drive-thru outlets, neighbourhood, and smaller format stores

UK coffee chains achieved strong sales and outlet growth over the last 12 months despite being hit by soaring inflation and energy costs driven by the lingering effects of the pandemic, the war in Ukraine and inconsistent government policy. Staffing shortages exacerbated by Brexit also remain a key challenge – more than three-quarters of industry leaders surveyed disagree they feel more positive about Brexit’s impact on hospitality than a year ago, Allegra report.

Just 37% of industry leaders surveyed by Allegra’s World Coffee Portal indicated trading conditions are positive, down from 56% 12 months ago. Meanwhile, 61% agreed the cost of living crisis has already negatively impacted their business. However, despite inflationary pressures, overall rising sales indicate UK consumers still consider out of home coffee an

affordable luxury during the cost of living crisis, feel Allegra. Larger branded coffee chains broadly saw footfall recover over the last year, they add, but around half of operators surveyed indicated footfall has yet to fully recover to pre-pandemic levels, particularly in city centres.

Major UK coffee chains have responded to shifting consumption patterns by investing in new sales channels, including drive-thru, delivery, self-serve, and smaller format stores. Operators are also seeking to keep operational and product costs low and perceive price consciousness as the most important consumer trend currently.

The UK’s drive-thru coffee market grew 17.6% to reach 696 sites over the last year. Drive-thru market leader, Costa Coffee, added 41 sites over the last 12 months to reach 316, with Starbucks adding 14 to reach 284 and Tim Hortons more than doubling its drive-thru presence to reach 55 locations.

Self-serve coffee concepts, such as those recently launched by food-focused chains Pret A Manger and Leon, are also providing low-cost, convenient alternatives to costly high street locations.

Highlighting the growing popularity of these sales channels, 53% of UK consumers surveyed ordered from a premium self-serve machine in the last 12 months, with 9% purchasing from a drive-thru on their last coffee shop visit, Allegra found However, 56% of consumers surveyed indicated they prefer counter service, with the proportion of those ordering ahead at least once over the last 12 months falling from 35% to 27%.

Despite ongoing trading challenges relating to inflation, lingering Covid fallout, Brexit and the prospect of recession in 2023, international branded coffee chains continue to invest in the UK. Canada’s Tim Horton’s, which first entered the UK market in 2017, added

35 outlets to reach 72 stores. Having made its UK debut in June 2022, US speciality coffee chain Blank Street has rapidly expanded and now operates 12 stores in London.

New Zealand-based Cooks Coffee Company also continues to expand in the UK with its Esquires and Triple Two coffee chains. Meanwhile, South Korean café giant Paris Baguette, which operates around 4,000 stores globally, opened its first UK store in London in October 2022. Dubai’s Coffee Planet has also announced near-term growth plans for the UK.

With a year-long UK recession forecast in 2023, and coffee shops having already significantly increased prices, there are concerns within the industry that trading in the year ahead will be even tougher than during the global financial crisis of 2008.

However, with UK coffee culture firmly embedded and the size and strength of the out-of-home market firmly established, say Allegra, there are few signs that consumers are significantly cutting back on out-of-home coffee consumption amid the cost-ofliving crisis.

World Coffee Portal forecasts the UK branded coffee shop market will surpass 10,200 outlets in 2024 and exceed 11,600 stores by January 2028. Sales are forecast to exceed £6.4 billion by 2028, representing growth of 5.6% CAGR.

Commenting on the report findings, Allegra Group founder and CEO, Jeffrey Young said: “Our research shows the depth of appeal both quality and convenience-led branded coffee shops have with consumers throughout the UK. The UK branded coffee shop market is now trading strongly post-Covid, however, staff shortages, structural inflation – including energy and food prices rises along with a tightening of consumer disposable income – means success will be found among operators that can maintain an impeccable offering with fine-tuned execution.”

Kite Packaging extend regional distribution services

Due to Kite’s continued growth (powered by employee shareownership) and record year in 2021, the packaging company has announced that it has expanded its Regional Distribution Centre (RDC) network to include the North West of the UK.

The new RDC, which opened in October 2022, is set to strategically serve industries from Cumbria down to Stoke-on-Trent, including Wrexham in North Wales. The North West RDC will be offering customers a dedicated delivery service, supplying a vast range of innovative standard and bespoke packaging solutions, say Kite.

The North West operation will be supported by Kite’s teams of highly experienced, industryleading packaging specialists, with businesses within the catchment area set to benefit from Kite’s expertise in corrugated re-design, in-thebox protection, pallet wrap optimisation, advanced manufacturing and engineering designed packaging and compliance with packaging regulations.

Demonstrated by Kite’s state of the art Mobile Packaging Laboratory (MPL), the North

West RDC team will also be able to travel directly to client sites for maximum engagement and understanding of their packaging needs. Aboard the MPL, customers will have the opportunity to discuss their requirements, test solutions and view sustainable alternatives with Kite’s packaging specialists.

The new North West RDC will also create jobs within the area, ultimately benefitting local economies, whilst helping businesses to streamline the packaging they use to reduce costs, say Kite.

Pioneering new coffee pod recycling service comes to Horsham District

Horsham District Council is launching a new scheme to help residents recycle used coffee pods.

The new coffee pod recycling service will help support the council’s aims to reduce waste, increase recycling and achieve carbon savings to help tackle climate change and is the latest in a series of innovative recycling initiatives from the council, including the kerbside weekly collection of batteries and bookable collection of textiles and small electrical items as well as a recent food waste collection trial.

Commenting on the new

scheme Horsham District Council’s Cabinet Member for Recycling and Waste, Cllr Toni Bradnum, said: “We have a really good track record for recycling in the Horsham District thanks to ongoing efforts by our environmentally conscious residents.

“As a council we are always looking for innovative ways to recycle items and avoid them going to waste and like to empower our residents to make more climate friendly decisions where we can.

“Previously coffee pods have been a difficult item to dispose of sustainably, so I’m sure the new service will be really welcomed by local people.

“This is a free service for residents who will need to sign up for collections via the established booking service, making it really easy for them to participate at home whilst helping the Council increase the amount it recycles.”

Not-for-profit recycling organisation Podback, which is partnering with the council to deliver the service, was created in partnership with coffee pod system manufacturers including Nespresso, NESCAFE Dolce Gusto and Tassimo. Free collection bags will be provided by Podback for participants.

Rick Hindley, Podback’s executive director added: “We are delighted to welcome Horsham residents to Podback.  We know that the most convenient way for people to recycle their coffee pods is as part of their Council’s regular service, so we hope the service will prove popular and are sure it will make an important contribution towards the council’s environmental objectives.”

A leaflet with further details will be sent to all residents at the end of January 2023 ahead of the launch of the service in February 2023. To find out more about signing up for the new Podback service, visit: www.podback.org.

Coffee#1 extends Midlands and South East presence

Community focused coffee shop, Coffee#1, has announced the opening of three new stores to further expand its presence in the Midlands and the South East.

A new store in Leek (which opened recently) followed by new openings in Macclesfield and Epsom, both of which are already in the build phase, will see Coffee#1 further expand into the midlands as well as opening within the M25 for the first time.

Founded in 2001 and traditionally operating in Wales and the South West, the Epsom store will be the furthest east Coffee#1 has ever opened a store, while the Leek and Macclesfield stores follow the successful opening of the Buxton store in Derbyshire at the end of 2022.

The newly opened Leek store is the 108th store Coffee#1 owns, with the new coffee shop situated prominently in the centre of the city with a design

created specifically to utilise aspects of the surrounding area.

Customers visiting Leek, Macclesfield and Epsom can relax with premium hand-crafted coffee, and an enticing menu which includes breakfast pastries, baps and paninis and an extensive range of cakes. Both the Leek and Macclesfield stores will be able to accommodate over 100 customers each while the Epsom site boasts 96 covers. A total of 30 jobs will be created across the three sites.

The expansion marks an acceleration in the rate of opening by Coffee#1, with the three store openings increasing the total number made by the retailer since the pandemic to 10, and take the total store count to 110.

Coffee#1 managing director, Bruce Newman, commented: “Expanding our presence in the Midlands is a logical next step for us and we have felt for some time that Coffee#1

would be well received in Leek and Macclesfield. While we will continue to expand within our more traditional geographical areas, we also see significant potential for the brand in the South East and Epsom gives us the opportunity to build brand awareness beyond the South West and Wales.”

Despite the impact cost inflation upon the business, Coffee#1 continues to trade well, with Christmas trading helping the brand reach 120% of prepandemic levels.

Bruce Newman added: “We continue to be encouraged by the performance of the business which is testament to the excellence and hard work of our team. I remain confident that the brand is well placed to take advantage of changes in working patterns and I see no reason why Coffee#1 shouldn’t continue to expand through the course of the financial year”.

New ‘Mini Magpies’ café opens in Beccles

With seven successful sites across Suffolk and Norfolk, artisanal bakery and café group, Two Magpies Bakery, is opening its very first ‘Mini Magpies’ site in the vibrant market town of Beccles, in Suffolk.

The new site will be a little different to the cafés and bakeries Two Magpies is known for in the region, with a smaller format targeting those who want to grab a quick coffee or handmade bake on the go.

The new ‘Mini Magpies’ café will offer just 10 covers and will focus on pushing takeaway sales. It is the first in what the group hopes will be a concept they can roll out across the region.

“Since opening in Southwold over ten years ago, we have brought Two Magpies Bakery to towns and villages across East Anglia, and have developed a strong identity for delivering beautiful handmade treats, using only the best ingredients, whilst offering great customer service. Our amazing team

will now deliver this same expertise and passion at the new Beccles site, with a similar selection of delicious bakes, hand-laminated pastries, sourdough bread and coffee, but all available to takeaway,” said Yasmin Wyatt (pictured), operations director at Two Magpies.

“We have witnessed a change in people’s preferences since first opening and there is now a growing demand for great-tasting coffee and treats to go, particularly in these tourist hotspots. We hope the Mini Magpie concept is something we can roll out to other towns in the future.”

The opening of the Beccles site means the creation of more new jobs. The new site will open from 8.30am to 4pm, seven days a week and will focus on takeaway sales, with a small seating area for up to 10 covers.

Two Magpies currently has a team of over 200 bakers, pastry chefs and baristas across its seven sites in

Southwold, Aldeburgh, Darsham, Woodbridge, Norwich, Blakeney and Holt.

Hart Miller Design completes design and fitout for Victoria Arduino

Renowned casual dining designers, Hart Miller, have distilled the values and ethos of heritage coffee specialist Victoria Arduino for the design of their UK outpost drawing on the combination of history and technology.

The contemporary design is a background of colour and texture which draws from the rich culture and history that the 1905 company has evolved over the years.

Set within a historic warehouse (home to London’s largest colony of piano makers), The Experience Lab is the home

for Victoria Arduino in the UK. Located close to the redevelopment of Kings Cross and Euston, Camden Town is a brilliantly vibrant and bustling area, but for the showroom, Victoria Arduino wanted to create a warm and welcoming space behind closed doors.

The Experience Lab offers a vibrant space for training, hands-on experiences and social events for coffee shop owners, restaurateurs and the wider hospitality professionals, the space also showcasing Victoria Arduino’s industry-leading equipment for the speciality coffee market

and is home to the UK team with office space supporting customer services, machine parts and dealer support.

“

Over the years, we have been fortunate enough to build an amazing network of partners throughout the UK who have supported us and helped us grow Having a larger space will allow us to focus on each part of our business partnerships, technical support and customer service, and also grow to host more events with the industry and beyond,” said Peter Garcia, managing director of Victoria Arduino UK.

Cawston Press launches new range for foodservice

Cawston Press has unveiled the launch of a new 1 litre range of pressed juices, designed specifically for the on-trade and foodservice, say the firm.

With 48% of consumers typically spending more on higher quality drinks on premise (CGA Business Confidence Survey Q2 22 data), these carefully considered variants allow for perfect mixing, along with great tasting pure juices, claim the company. The 1 litre range will be available to on-trade and foodservice stockists to purchase across key national and regional wholesalers in Great Britain.

Made from 100% pressed juices and purees, never from concentrate, the vegan range contains five SKUs, including flavours Crisp Cranberry, Zesty Orange, Terrific Tomato, Sweet Pineapple and Cloudy Apple, with Pink Grapefruit soon to join the range in February, and due to a gentle pasteurisation process, the juices hold a 15-month shelf life whilst still matching the quality expected from chilled, not from concentrate juices, claim the firm. The

long shelf life offers the convenience of ambient storage, whilst reducing wastage at both a retailer and consumer level, Cawston point out, and the 1 litre pressed juices are also available in cases of eight rather than six, providing greater convenience for storage.

Head of taste at Cawston Press, Micah Carr-Hill said: “Consumers are continuously seeking quality when it comes to their choice of drink, which is exactly what we aim to offer with Cawston Press. Premium juices, as delicious on their own as they are as mixers. We use honest ingredients, with real flavour, something we believe is currently scarce amongst existing juice mixers within the on-trade.”

Cawston Press’s awards list includes The Sunday Times Export 100, The Grocer New Product Award, The Grocer Fast 50, Café Life Award, DBA design awards and multiple Great Taste Awards.

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Caffè Nero sees strong first half performance

Premium coffee house brand Caffè Nero has announced strong trading for its half-year (June 2022-November 2022) in the UK, including strong like for like sales growth.

For the first half of its current financial year FY23 (June 2022-November 2022), the brand reported sales in the UK of £150m, averaging 104% of pre-pandemic levels and an increase of 17% for the same period in 2021.

They also reported that sales during the key Christmas trading month of December 2022 reached 110% of pre-pandemic levels, a 9.5% like for like increase compared to December 2021. The UK business achieved record weekly sales during w/c 5 December 2022 of £7.9m, and served 7.8 million UK customers during the month.

Despite a challenging period for costs, the family owned and run coffee house brand also opened seven new stores in the UK during the half year, and experienced a notable and encouraging increase in several of its new sales channels. Its delivery business benefited from adding new partners Deliveroo and Just Eat to existing partner Uber Eats to generate £3.5m of revenue. Likewise, its Coffee At Home business for the same period achieved sales of £1.5m. This was supported by a new strategic partnership with Waitrose and continuing momentum from its own channels and retail partnerships with Amazon, Ocado, Sainsbury’s and the Ambassador Theatre Group.

At a group level, Caffè Nero had 1,023 stores across 10 countries at the end of the

first half of the financial year (June 2022 –Nov 2022) with sales of £231m, an increase of 20% like for like against the previous year.

Caffè Nero founder and group CEO, Gerry Ford commented: “We’ve seen a very encouraging first half of our financial year. Despite significant inflationary pressures which have continued to mount since June, we have demonstrated strong cost control and delivered solid sales growth. We traded at 110% of pre-pandemic sales in December and had record weekly sales. That is a testament to the hard work and outstanding service from our store teams as well as a very well received Christmas menu with our customers. We expect to see sales continue to improve further over the coming weeks and months.”

EVOCA Group announces its ESG commitment

EVOCA Group, a producer of professional coffee machines, says that it has formalised its purpose and values and initiated a process of transformation towards sustainability.

Andrea Zocchi, CEO of EVOCA, announced to all employees that a new path in the sustainable evolution of the Group was about to begin. In the current socio-economic context, marked by profound changes, EVOCA has taken the important step of reassessing the purpose of the company and its activities, in relation to its employees and its stakeholders, he said.

This period of reflection has led to the evolution of the group’s identity and its action plans, and consequently, a sustainable transition project has been initiated, involving environmental, social and governance aspects. The project will be guided and measured according to ESG criteria (environment, social and governance).

Called “The Taste of Sustainability”, the project seeks to identify and promote, internally and externally, each step the group takes towards improving its sustainability. The overall objective is to generate a concrete culture of sustainability, for both EVOCA’s staff and its stakeholders.

EVOCA says that “The Taste of Sustainability” represents a longterm commitment, the results of which will emerge progressively and continuously, and will be a vital part of EVOCA’s ethos until its evolution towards maximum sustainability is completed.

“We have chosen this name for the project for a simple reason,” said EVOCA CEO, Andrea Zocchi. “We want to connect the exceptional sensory experience that we offer to our consumers every day to the taste, the passion and the commitment with which we continue to carry out our activities. We all want to live in a world in which the environment is respected, in which our actions are based on solid principles and the well-being of the people around us is paramount.”

At the same time as the project was announced, a new corporate purpose was also introduced – “great coffee to inspire a better world, anywhere and anytime”.

“By ‘purpose’, we refer to our desire to guarantee a magnificent sensory experience to every person who tastes a product from one of our machines,” added Andrea Zocchi.

“We strive to ensure that this experience is consistent, at anytime, anywhere in the world; without forgetting that this commitment must be met with the utmost respect for the environment, for individuals and for society at large, now and in the future.”

EVOCA Group manufactures professional coffee machines for both the Ho.Re.Ca. and OCS sectors, marketing its products through eight brands - Necta, Wittenborg, Saeco, Gaggia, Ducale, SGL, Newis and Cafection. Today, EVOCA has over 10,000 customers in more than 100 countries around the world, the group employing 1,800 employees and with revenues of over €400 million.

Stand out with Grill Mark To r tillas

CoffeeSafe General Manager

Raising Awareness and Standards

Choosing a coffee machine to suit your new coffee shop is an important decision, this can ultimately shape the aesthetics, mood and environment you want to establish for your customers. The variety is vast, but generally it comes down to a Traditional or Bean2Cup coffee machine.

In either case both Traditional and Bean2Cup coffee machines generate steam. Steam has special status within the Pressure System Safety Regulations 2000 (PSSR2000). If you use, lease or own a coffee machine you have a statutory requirement to comply with the law.

You now need to understand what is required to ensure your staff, your customers and you stay Safe and Compliant.

Under PSSR 2000 , you have legal responsibilities to ensure specific measures are in place and continually actioned. This is to ensure the safe use and operation of your coffee machine.

Regulation 6 Installation

When thinking about the installation of your coffee machine you may have already considered some key aspects such as, the placement in relation to your site taking into account staff efficiencies and your customer needs. However, it is also important to ensure the installation is carried out by a suitably trained engineer and additionally the location of the safe isolation points.

Regulation 8 Written Scheme of Examination

By Law you must have a Written Scheme of Examination (WSE) in place before your coffee machine is first used.

A WSE is a document that defines the scope of your coffee machine examination.

This will include a comprehensive examination of all components within your coffee machine. This must be certified by a minimum of incorporated engineer. It will also state the frequency of examination periods.

Regulation 9 Examination

Now that your machine has been safely installed and issued with a valid Written Scheme of Examination, you have a legal duty to ensure that subsequent examinations of your coffee machine should be carried out at set frequencies throughout it ’ s lifespan in accordance with a WSE.

Regulation 11 Operation

You have a duty to ensure all staff who operate the coffee machine are trained in the safe use and operation of the coffee machine and what to do in the event of an emergency.

It’s extremely important that all operators of the coffee machine understand its usual operating behaviour and carry out daily checks.

If you have any doubt that the coffee machine is not operating as expected, safely isolate the machine, contact a coffee machine service provider and seek suitable professional advice and assistance.

Your primary aim is to ensure the safety of your staff, your customers and you.

Regulation 12 Maintenance

In addition to your Coffee Machine examination, a suitable maintenance program must be in place to ensure your Coffee machine is maintained for safe use whilst fully optimising the best performance and increasing the longevity of the coffee machine.

Regulation 13 Modification and Repair

Generally all Coffee machines at some point within their lifespan will need a repair . Any repairs that are carried out must not give rise to danger and must not effect or impair any of the protective devices fitted within the coffee machine.

Regulation 14 Keeping of Records

All documents associated with your Coffee machine from manufacture manuals, staff training logs to WSE’s should all be kept together in a safe place.

An engineer may need to reference these during future maintenance and examinations or if your Local Enforcing Authority visits your business they will ask to see this documentation. If this cannot be provided they may issue your site with an improvement notice.

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Find an Approved Coffee Safe provider

Here at CoffeeSafe our business is built on the solid and legal foundations of the Pressure System Safety Regulations 2000. Our primary consideration in everything we do is Safety, specialising in Coffee Machine safety and the legal requirements. We approach everything with a Think Safety first attitude and continually seek a better way

We work with over 140 coffee machine service providers and have trained over 600 established coffee machine engineers on our I.O.S.H approved training course.

To find an engineer who can safely install, maintain, repair or examine your coffee machine visit www.CoffeeSafe.com We would love to speak with you

Think Safety First

info@coffeesafe.com

01274 979920

www.coffeesafe.com

“

In the last 12 month period, working with our service partners we have identified and made safe over

in service coffee machines that failed their statutory examination, each one a “Near Miss” for the coffee industry!

Marc Crabtree, CoffeeSafe Managing Director

Van Houten take their indulgent chocolate drinks to the next level

Baristas and chefs can now take indulgent chocolate drinks to the next level, say Van Houten, who have launched their new 5 Colours Range.

Van Houten, whose expertise dates back nearly 200 years, have created a selection of White, Milk, Dark, Gold and Ruby drinks containing real chocolate grounds, with most delivering 100% chocolate content, far outshining the competition of other cocoa-based drinks, claim the company.

The sustainably sourced product helps tick all the boxes for bars, cafés and restaurants, having been designed and endorsed by top chefs and baristas. It can be prepared with ease and speed, has excellent solubility, and is ideal for dairy or plant-based milk, as well as being suitable for hot and cold drinks.

The choice of 5 Colours features Dark

(intensely dark and bitter, with roasted notes), Milk (smooth and balanced with note of vanilla), White (rich and sweet with hints of vanilla and caramel), Ruby (intense fruitiness with fresh sour notes) and Gold (caramel chocolate with notes of toffee, butter and cream).

Gareth Fitzpatrick, UK sales manager for Barry Callebaut Beverages, owners of Van Houten Drinks, said: “We noticed consumers really wanting to experiment. The White, Milk, Dark and Gold chocolate grounds boast an impressive 100% chocolate. Ruby 94%. This is pure chocolate indulgence.”

Van Houten chose to work with some leading baristas and chefs for the product launch, among them Dhan Tamang (five times UK Latte Art Champion), Nicole Battefeld (German Brewers Cup Champion)

and Nir Chouchana (Champion de France Barista Coffee & Good Spirit).

“It was really important to us that the baristas themselves were fans of our chocolate grounds,” Gareth Fitzpatrick added. “Each of them developed key recipes within their favourite drink category, ranging from chocolate flat whites, to frappés, to innovative hot chocolates and iced chocolate lattes.”

All 5 Colours of Van Houten Ground Chocolate are part of Cocoa Horizons, the sustainability programme founded by Barry Callebaut in 2015 and supervised by the Swiss Federal Foundation Supervisory Authority. This independent, non-profit organisation focuses on cocoa farmer prosperity. They help farmers build selfsustaining cocoa communities that protect nature and their children.

Speciality coffee roaster triples output following capital investment

exact requirements and will allow the team to offer greater roast customisation to its wholesale customer base which has grown to cover the length and breadth of the UK since launching in 2014.

Joanna De Rycke, director at Iron & Fire, said: “An additional roaster has been in our growth forecast since day one, but a year ago it became clear that it was needed given our continued growth, as well as increased demand from wholesale customers for bespoke and customised roasts.

precision in terms of the roast profiles.

Joanna De Rycke added: “An investment of this size is not undertaken lightly but investing in state-of-the-art equipment is vital both for future-proofing our business and guaranteeing the highest quality roasts for which we’ve become known.

Speciality coffee roaster, Iron & Fire, has made a six-figure investment in an additional bespoke roaster to meet demand across its trade, as well as consumer, customer bases.

It will allow them to take a more flexible approach to its customers’ roasting needs, they report, whilst tripling its overall output.

Imported from Europe, the roaster has been built and modified to Iron & Fire’s

“The company was founded on ensuring every customer receives something special in their cup and we’ve stuck by that commitment from day one. Our 300+ wholesale customers choose us for exactly that reason: they want to know they’re serving the very best coffee they can and having this additional roaster ensures that not only is every order freshly roasted immediately before dispatch, but that it’s also truly special every time.”

The new roaster has a larger capacity compared to Iron & Fire’s existing equipment and has undergone additional modifications to allow for greater automation whilst maintaining utmost

“Despite current economic challenges, we’re continuing to enjoy consistent and ongoing growth which is likely to make further investment of this kind necessary, especially if we want to continue meeting our own exacting quality standards. Iron & Fire is synonymous with quality coffee and precise roast profiling. That’s not something we can afford to stop investing in.”

Iron & Fire has recruited an additional roasting assistant to support the increased output created by the second roaster and the team has its sights on further expansion this year.

Joanna De Rycke concluded: “Increasing output is only possible with a strong team in place. We expanded our team significantly throughout 2022 and anticipate further recruitment throughout this year as well.”

200 Degrees promotes Stephen Fern to managing director

200 Degrees Coffee has promoted Stephen Fern (pictured) to managing director.

Having held the position of financial director with the coffee roaster since 2019, Stephen Fern is taking on the managing director role from co-owner and CEO of the business, Rob Darby.

The Nottingham-based roaster has experienced a continued period of growth across the business, and as managing director, Stephen will now oversee the company’s operations, growth, team and customer experience.

200 Degrees marked a number of significant milestones last year, celebrating its tenth year in business, reaching 200 team members and opening its eighteenth coffee shop.

The roaster continues to expand its team in its shops, roast house and central team as well as driving forward its barista school network, home subscription, ecommerce and wholesale offering.

Stephen Fern said: “I am incredibly honoured to be trusted with this position, at a company with such a fantastic culture and ethos for delivering great products and services to our customers, as well as its support of not-for-profit, grass root causes. I will continue to learn from co-owners Rob and his business partner Tom Vincent, while also building the culture and driving continuous improvements across the business.

“We have fantastic teams across 200 Degrees and my aim will be to help facilitate each and every employee in achieving their personal goals, that in turn will allow 200 Degrees to achieve our growth and community-focussed ambitions.”

Rob Darby, CEO of 200 Degrees, added: As we continue to expand the business, I want to ensure that we are doing everything we can to guarantee all employees at 200 Degrees and our customers, have the same great experience.

“Stephen has a deep understanding of 200 Degrees and has spent much time working in our shops and across all

arms of the business. He has embedded himself not only in our operations but our culture too and is the right person to move into the managing director role, as we deliver our next stage of expansion.

“We couldn’t have found someone better suited both strategically and culturally, and I am hugely excited and proud to have such a great guy with so much passion in the role. Congrats Stephen.”

Rob Darby and Tom Vincent founded 200 Degrees in 2012, after setting up its roastery on Meadow Lane, opposite Notts County Football Stadium. Since then, they have expanded its footprint across England and Wales.

Cost of living crisis top of mind for UK food and drink shows

Bringing together the very best of the hospitality, manufacturing and grocery, speciality and convenience retail sectors, the UK Food & Drink Shows return to the NEC, Birmingham this April 2023 (24 – 26), to showcase the very latest products, big thinking, key insights and address key trends through the lens of the developing cost-of-living crisis.

The popular event unites National Convenience Show, Farm Shop & Deli Show, Food & Drink Expo and Foodex Manufacturing Solutions (incorporating Ingredients) under one roof, giving food and drink professionals 2023’s most

comprehensive snapshot of the latest developments across multiple industries.

The UK has thus far narrowly avoided recession, say the event’s organisers, yet the cost of living crisis continues to affect every part of the industry. Attendees will be able to hear from the manufacturers, supply chain operators, retailers, food producers, start-ups and key associations as they come together to discuss measures already in place and what comes next.

Andrew Reed, managing director –Wine & Exhibitions, William Reed, said: “Across the UK Food & Drink Shows’ three

days, we’ll be addressing exactly what impact the heightened cost of living is having on the industry, grilling our expert panels on what can be done to help and highlighting the latest products and solutions the sector has to offer.

“The UK Food & Drink Shows are historically an event in which industry professionals can come together, dissect problems, and share ideas. Our industry’s spirit was laid bare throughout the Coronavirus pandemic, now – as we face yet another challenge – I have no doubt that we will unite once again in April to prove our resilience.”

Milkmoves

Dairy milk and milk alternatives, such as plant-based milks, are very much a central part of the café and coffee shop scene, enabling operators to meet the dietary requirements of their customers, as well as experiment with traditional and new beverage ideas.

FROM DAIRY TO PLANT

“Historically, espresso was served with traditional dairy milk to add a touch of luxury to the beverage. The milk provided an almost neutral foundation to showcase the characteristics of the espresso whilst reducing the intensity of the coffee to make it more palatable to those who were not used to drinking it,” Gruppo Cimbali’s Rob Ward reminds us.

“Today’s coffees are generally more complex with an increased level of acidity and baristas use dairy milks with varying fat levels to experiment with viscosity and mouth feel of the finished drink.

“Since plant-based milks arrived on the scene they have switched from being a niche option to an essential requirement on any speciality drinks menu. With their distinctive flavour characteristics, using plant-based milks offers more choice to customers whilst opening up new possibilities in terms of milk and coffee pairing.

“For coconut milk, for example, a high quality, full-bodied Sumatran coffee, with notes of dark chocolate, ginger and spices, creates a delicious, decadent combination. With hazelnut, a lighter bodied coffee from Peru with sweet caramel and gentle acidity will add complexity to the cup. Almond milk paired with a good quality Brazilian coffee, with nut and chocolate notes, creates an indulgent beverage. And, the floral and summery notes of a Guatamalan coffee can work extremely well with one of the best-selling plant-based alternatives, oat milk.”

CAREFUL PREPARATION

The quality of plant-based milks has improved significantly, particularly the professional and barista versions, Rob Ward acknowledges. However, there is still a need to be careful about

overheating the milk by aiming for a top temperature of around 60˚C, he advises.

“As a general rule, the well-developed coffees from central America and Asia Pacific work really well in standing up to the distinct flavours in plant-based alternatives, particularly those that are sweetened with something acidic like apple juice. These milks have more potential to split during the making of the drink and if you experience this problem, adding the espresso to the cold dairy alternative before heating can help stabilise the milk,” says Rob Ward.

“Plant based milks offer different textures and tastes to traditional dairy milk and it is therefore important for baristas to learn how to prep them for use in hot beverages, especially when creating latte art as this has become an essential requirement when serving milk-based coffees.”

POINTS OF NOTE Curdling risk

When non-dairy milks are used with higher acidic coffee, they can curdle. So, choosing the right coffee, ideally a blend that has a slightly more developed roast, may be a better best option.

Never over-heat alternative milks

The ideal temperature is between 50-60°C after which the milk tends to ‘split’. Non-dairy milks heat up very quickly and continue to heat even after texturing the milk.

Use fresh, cold milk

This will allow enough time for stretching and texturing of the milk.

Use when ready

Probably one of the most important tips is to pour the milk as soon as it is ready, and this applies to dairy and non-dairy milks. This is to avoid the micro foam separating from the milk which causes problems when the milk is poured. Try agitating the milk before pouring. Continuously swirling the milk reduces the likelihood of foam sticking to the outside of the jug and homogenises the entirety of the mixture to make it smoother for pouring, while stopping excessive drainage of foam.

Swirl the coffee

Make sure that you swirl the coffee in the cup before pouring as this reduces the crema and carbon dioxide a little bit which stabilises the acidity level and can help stop the milk from splitting.

Protein content

Finding the correct brand of alternative milk is very important when it comes to creating latte art. Proteins help the suspension of the air molecules in the milk, while fat helps to stabilise the micro foam. As both protein and fat levels vary from brand to brand it is worth experimenting until you find a milk which works for you.

Competition rules updated

“One of the hottest topics in the coffee community in recent years has been whether it should be possible to use plant-based milk alternatives in professional competitions, particularly the Specialty Coffee Association Barista Championships,” adds Rob Ward, who is also the national co-ordinator, Specialty Coffee Association UK (SCA UK).

“Acknowledging the changes we are seeing in the market, just before Christmas the SCA main body and World Coffee Events released the updated rules for the 2023 World Championships as follows.”

● Plain (sweetened or unsweetened) plant-based milks may be used. Animal milks are not restricted to cow’s milk. All milks must be commercially available and unflavoured. No human milk will be accepted, or a competitor will receive zero in that category.

● No additions may be made to milk, though all commercially available milks will be accepted.

● Milk beverages may be served with latte art or with a central circle of white milk. Latte art expression may take any pattern the competitor chooses.

“On the face of it, the use of plant-based milks in national competitions is a very welcome change to the rules. The challenge now, however, is to make it fair to all competitors. The judges and tasting protocol have been based for so long on tasting cow milk which gives a relatively neutral base to the drink,” Rob Ward continues.

“The previous wording for taste evaluation was ‘the milk beverage should have a harmonious balance of the sweetness of the milk and its espresso base. The flavour profile of the beverage served should support specialty coffee, with a balance created by the addition of milk.’

“Whilst the wording of the new rules is pretty much the same,

it is important that competition entrants using plant-based milks are not unfairly penalised through lack of understanding and exposure. There will be a transitionary period to allow the SCA judging teams to familiarise themselves with the impact of plant milks on the profile of the finished drink.

“The SCA UK Chapter and other national chapters have been asked to hold off implementing the new rules until the WCE and SCA Global have provided some supporting articles to help the national chapters in this transition. This is a very exciting movement in the UK Chapter that everyone is enthusiastic about bringing into reality and seeing the variation and complexity that can be achieved in the milk beverage.”

SCIENTIFIC INPUT

MOMA Foods, a UK producer of oat milk, says that it is working with Teesside University to ensure its products lead the way on taste and sustainability.

The company is joining forces with scientists from Teesside University’s National Horizons Centre on some cutting-edge research aimed at optimising its oat milk, as well as exploring the potential for new product lines.

To achieve this, MOMA is helping fund a PhD studentship to work alongside professor John S. Young from the National

Baristas such as Clare Wallace (SCA UK Barista Championships 2022) will soon be able to use plant-based milks when competing. Picture credit: @jay2od SCA UK

The Love Affair

CREPEAFFAIRE CHISWICK & NUTELLA®

Serving almost 2,500 crepes each week, Sheida Hassanlou, Manager of Crepeaffaire Chiswick lifted the lid on their operation showing how the addition of Nutella® helps boost sales and keeps customers coming back for more!

Sheida Hassanlou joined Crepeaffaire Chiswick in July 2020 following her passion to have her own pastry shop. During her first two years at the Chiswick branch, Sheida completed her studies, becoming a qualified, professional Patisserie Chef. Her artful skill and eye for design is demonstrated in the beautiful plating of her crepes, waffles and mini pancakes in Crepeaffaire Chiswick.

The busy and bustling café has been a staple on Chiswick high street for nine years, proudly serving a footfall of 600 customers per week, totalling an impressive 2,500 crepes carefully prepared and served to happy customers. Along with their popular all day menu, the operator also enjoys a successful delivery and takeaway offering which launched five years ago.

Though the last 12 months had been challenging for Sheida and the team, footfall and consumer confidence is picking up again, with the hopes to return to pre-covid sales figures this year.

Crepeaffaire Chiswick and Nutella® - The Love Affair

A combination as old as time and as popular as they come, crepes and Nutella® will always be a favourite.

Sheida and her team of eight have experienced immense popularity for their crepes that feature the UK’s favourite spread* - these include Classic Nutella®; Ultimate Nutella®; Banana Split; I’ll Have What She’s Having and The Whole Shebang. Despite a wide selection of toppings to choose from, it is the Classic Nutella® Crepe - combining Crepeaffaire’s original batter recipe and Ferrero’s iconic and unique spread – which remains the best seller.

“When I serve a dish with Nutella® I see the smile on my customer’s face.”

Demonstrating the importance of brand power, Sheida shared: “It’s crucial to have the name ‘Nutella®’ on our menu – it’s a quality and premium product everybody knows. In fact, the name often comes before the word ‘crepe’ – that’s how you know how important it is! Crepes are all about Nutella® - it’s our best seller!”

Loved by everyone, Crepeaffaire Chiswick serves ‘Le Petite Nutella®’ for families – which comprises 15g of the beloved spread with the option of fruit.

When I serve a dish with Nutella® I see the smile on my customer’s face.

Sheida Hassanlou Manager -

Crepeaffaire Chiswick

Sheida has the flexibility to create daily specials and seasonal dishes unique to the Chiswick branch. The menus are updated annually, reflecting the changing consumer flavour trends, and Nutella® has a permanent position on the menu.

As Sheida says: “Crepes are all about Nutella® - it’s such a winning combination, you can’t go wrong and why would we mess with a classic?”

World Nutella® Day 2023 will be the first year that Crepeaffaire Chiswick will be celebrating a big day in the food calendar – World Nutella® Day (5th Feb) - and it’s not to be missed. With a wide range of foodservice formats available, as well as branded POS the dedicated team will be making the most of Nutella’s brand power to kick start a month of fun that will help drive footfall and business.

Sheida explains: “We’re going big for World Nutella® Day and we’re so excited as it’ll be our first year marking the occasion. Ferrero Foodservice is more than a supplier to us, they’re a partner too. Together we’ll be decorating our café, putting up posters, adding displays to push our Nutella® crepes and making the most of all the Nutella® formats. Including the 1kg Piping Bag for precise patterns, the 3kg Tub for mass crepe preparation, the 15g Portion Packs for crepes on-the-go and the 25g Nutella® jars –our customers love to purchase these to take home.

“February will be a busy month for us, with both Valentine’s Day and Pancake Day. With the support of Ferrero, we can see that it’s going to be even bigger this year. We just need to ensure we’re ready for the customers to pour in!”

So, what lies ahead for 2023?

With so much opportunity, Sheida has exciting plans to continue to drive her business forward in the year ahead.

“We have new items joining our menu, but it’s top secret until the unveiling! Our focus though, will be to continue to provide tasty crepes and waffles to our customers, whilst keeping costs down as much as possible.”

Finally, we asked Sheida if she had any recommendations for her peers in foodservice to take into consideration when reviewing their offering.

“We would 100% recommend Nutella® to other operators – not only because of the brand power and the boosted profits, but for the smile we see on our customers’ faces and the support we get from Ferrero Foodservice.”

Crepes are all about Nutella®it’s such a winning combination, you can’t go wrong and why would we mess with a classic?

Sheida Hassanlou Manager - Crepeaffaire Chiswick

Horizons Centre (Teesside University’s National Centre of Excellence for Bioscience).

The project aims to develop new methods of testing the quality of oat milk on site through the development of a new monitoring tool which will analyse fat and protein content. It will also work with suppliers to optimise ingredients and look at ways of developing new strains of enzymes to break down the oats.

MOMA was founded by Tom Mercer in 2006, initially selling breakfast pots from a converted filing cabinet in Waterloo Station. Since then, it has grown rapidly to become one of the UK’s fastest growing health food brands and in 2020 launched its first range of oat milk which is stocked by a number of well known supermarkets.

MOMA was supported in the development of the oat milk range thanks to a Knowledge Transfer Partnership (KTP) carried out in conjunction with Portsmouth and Teesside Universities. This project, part-funded by Innovate UK, saw academics work with MOMA to develop its oat milk - helping to refine ingredients to ensure the right combination of enzymes were being used to break down the starch in the oats and result in a product that was foamable and did not split when added to hot liquid.

As a result of the successful partnership, oat milk has now overtaken porridge as MOMA’s core product, report the firm. The milk has also received several plaudits including a Great Taste Award and ranks the highest for flavour compared to its competitors on Amazon.

The company now hopes to continue this successful partnership through the PhD studentship with Teesside University.

“Prior to embarking on the KTP we’d never really used an external resource,” says Tom Mercer. “However, by working with a university we were able to gain that depth of academic knowledge, helping to understand on a molecular level what it was we are trying to achieve. We’re hoping to take this even further though the PhD.

“Oat milk has the potential to be an incredibly sustainable alternative to dairy products; helping cut greenhouse gas emissions by reducing methane from dairy herds and using ingredients which can be easily grown in this country.

“However, it’s still a nascent industry and we want to be at the forefront of knowledge and work with our farmers and suppliers to understand exactly what delivers the best product.

“To do this it’s vitally important that we bring academic knowledge into the industry and don’t operate in a silo and working with Teesside University will help us to achieve this.”

Professor Young added: “At Teesside University, a key pillar of our research strategy is forging a smarter, greener economy through novel and disruptive technologies.

“Our ongoing relationship with MOMA has already delivered real impact by helping the company develop an innovative product which is not only creating jobs and new markets for the business but could have a real impact in reducing global emissions.

“We’re really excited about this next stage of our partnership and working with MOMA to explore the possibilities for this product.”

POTATO MILK

In its bid to bring new and more exciting vegan options to the city, sndwch in Manchester included an unusual addition to its plant-based milks recently in the form of potato milk. And anyone choosing to swap their semi-skimmed or soya for spud during January (Veganuary) got their coffee for free with the purchase of any plant-based sandwich.

The launch came in partnership with DUG®, which claims to be the world’s only potato-powered plant-based milk. Its new DUG Barista blend is not only smooth, creamy, low in sugar and allergen-friendly, but it’s planet-friendly too, claim the brand (DUG is also free from the top 14 most common allergens, including lactose, milk, soy, gluten and nuts).

The climate footprint of potato milk is claimed to be twothirds lower than cow’s milk, and because growing potatoes is twice as land efficient as growing oats and uses 98% less water than almonds, it’s more sustainable than other plantbased milks too, it is proposed.

“I only recently discovered potato milk and was a little skeptical at first!” said sndwch founder, Alex Markham. “But it’s delicious - the consistency is very much like dairy milk. It foams up beautifully in coffee and adds creaminess to any hot drink. Veganuary is all about keeping an open mind and we’re dared customers to try something completely new.”

sndwch offered a free medium-sized potato milk coffee with the purchase of any plant-based sandwich from 10-31 January 2023.

AIMIA FOODS PARTNERS WITH KOKO

UK food and drink manufacturer, Aimia Foods, has announced that they have become the exclusive OOH, vending and wholesale partner for Koko, the first UK company to make a coconut-based alternative to dairy milk, they claim.

As part of the partnership, Aimia Foods will be introducing Koko Original, Unsweetened and Barista varieties to their portfolio: a range of coconut milks which are unique to competitor options for reasons that Karen Green, marketing manager at Aimia Foods, details: “Koko is a perfect brand partner for Aimia Foods for many reasons, particularly as we are committed to continually strengthening our portfolio by offering the very best, and most sustainable, food and drink products on the market.

“This is because unlike competitor options, Koko coconut milk varieties boast a neutral, remarkably close to semiskimmed dairy milk taste, therefore making it a more versatile and appealing option for the out of home and vending market. What’s more, all three of Koko’s blends that we will be offering are free from all 14 major allergens including gluten, dairy and soya, thus helping the industry rise to the ever-growing challenge of allergens.”

As well as being free from major allergens, Koko veganapproved milk alternatives also have the added benefit of being free from artificial flavours, colours, GMOS and preservatives – and for extra goodness - have been fortified with calcium and vitamins.

Ethically picked and packed by human hands, Koko milk-alternatives complement Aimia’s existing product portfolio which now covers varieties of milk, soft drinks, hot beverages, syrups and various food products.

Vegetarian advances

The demand for vegan and vegetarian options continues to make an impact on café and coffee shop menus; the cost-effective emphasis in these cost-conscious times for savvy operators being on making such choices have appeal to all.

NATIONAL VEGETARIAN WEEK

Hot on the heels of the Veganuary –which saw many people adopting a vegetarian or vegan diet during January - comes National Vegetarian Week (15–21 May 2023), and it will be bigger and better than ever, say its organisers, the Vegetarian Society, with “a very clear focus on the climate crisis”, they say.

The Vegetarian Society is a campaigning charity with the aim of bringing the benefits of plant-based eating to all. It campaigns to make the changes happen that need to happen - changes to help people, to help the planet, and to help animals.

The dedicated week will highlight how switching to veggie meals can

reduce carbon footprints and help the planet (keep up to date with the latest news about the week at www. nationalvegetarianweek.org).

Richard McIlwain, chief executive of the Vegetarian Society, says: “The very first National Vegetarian Week ran in 1992, the same year as the Rio Earth Summit which saw the creation of the first ever UN Framework Convention on Climate Change. Thirty years later, we are still battling to reduce emissions and yet every single one of us can take meaningful action by simply reducing or cutting out meat from our diets.

“In 2022’s campaign, we inspired people to switch over 70,000 meatbased meals for veggie and plant-based

dishes, saving over 100 tons of carbon, equivalent to the emissions released by driving a car around the earth’s equator over 16 times!

“For 2023 we want to reach out to even more people encouraging a greater number of businesses, schools, local authorities, supermarkets and individuals taking part in the week. People often don’t think their own actions can make much of a difference. But by joining the many thousands of people signing up for the week, we aim to demonstrate how, together, individual efforts can lead to real and meaningful change.”

National Vegetarian Week 2022 saw record-breaking attempts,

celebrity supporters and fantastic planet-friendly recipes. It also had a range of businesses across the UK getting involved and, for the first time, was supported by local authorities, many of which have declared climate emergencies.

The National Food Strategy says the UK should eat 30% less meat by 2030. For people who eat meat every day, this can be achieved by going meat-free on just two days a week, they propose.

MORE COST-EFFECTIVE FOR OPERATORS

“There’s been a huge growth in awareness of - and interest in - vegan, vegetarian and free-from foods over recent years,” confirms Gordon Lauder, MD of frozen food distributor Central Foods.

“The growth in the plant-based trend has been particularly spectacular. This is partially being driven by an increasing number of people who are giving up meat and dairy products entirely, but in the main it’s being fuelled by those who are reducing their consumption, so-called flexitarians. Kantar research (Take Home Purchased Panel, Meat Alternatives and Plant-Based Dairy we 240121 vs.4YA data) indicates there is at least one member following a meatavoidance/reduction diet in each UK household, with 12.5% identifying as flexitarian.

“A poll by YouGov also recently revealed that 9% of Britons have taken the Veganuary pledge at least once, which is estimated to be about six million people. In total, 85% of nonvegan past participants said they had reduced their consumption of animal products since doing Veganuary.

“But we are now also seeing other factors come into play, which are leading to a reduction in meat intake for consumers and is also affecting the composition of menus across the food service sector in cafés and other venues. The ingredients of plant-based dishes can be more cost-effective than meatbased meals and this is becoming an increasingly important consideration at the current time, with spiralling costs for businesses. Vegan mince, for example, can be significantly cheaper

than standard beef mince and provides a greater yield so it’s a great meat swap in many popular dishes such as lasagne, chilli or Bolognese. In addition, as well as helping to take the pressure off budgets, offering plant-based options fits with the growing narrative around sustainability.”

Central Foods’ KaterVeg! vegan mince, for example, is both plantbased and gluten-free, point out the company, making it suitable for coeliac customers. Dual criteria ingredients and dishes are increasingly playing an important role on menus as they help to avoid menu proliferation by providing options to suit a wide range of dietary requirements.

“The secret is to serve vegan menu items that are so tasty they will also

appeal to meat reducers, who are driving a big part of the increasing demand for plant-based options. As well as helping to avoid menu proliferation, it will also be useful in overcoming some of the staffing and supply challenges that operators are currently facing in the kitchen,” adds Gordon Lauder.

“Despite perceptions that young people are driving the vegan trend, research from Kantar also shows the over 45s account for over two thirds of the growth over the last four years. As people look more closely at managing their health following the pandemic, this age group will undoubtedly continue to be keen advocates of vegan options so café operators should take this into account when menu planning.”

KaterVeg! vegan mince lasagne portion portion.

NO LONGER A TREND, BUT BEHAVIOUR

With aspirational meat reducers making up 55% of the meat free market (Blue Yonder, Brand Growth System: Initial deep dive – January 2021 – data), meat free eating is no longer just a trend, it’s a consumer behaviour, claim the well known sector ingredient supplier, and brand, Quorn.

“We conducted research on 2,000 UK adults who identify as flexitarians and found that over 40% eat meat free/plant-based half of the time when eating out of home. Alongside this, quality, value for money and variety of meat free options were the top three

influencers on where they choose to eat (3Gem UK 2,000 UK adults who identify as flexitarians survey, October 2021),” says Phil Thornborrow, foodservice firector at Quorn Foods.

“Diners are demanding more vegetarian and vegan options on menus that have exciting and fresh ingredients, and still have all the same taste and protein attributes as meat dishes.

“Taste is still the key consideration when creating meat free dishes, and this is increasingly important in this current climate, when eating out is more of a luxury than in recent years. If no such options are included,

customers, and more importantly the whole group they are with, will seek out other places that cater to their needs.”

Particular trends that look to continue into 2023, the company also report, include ‘comforting carbs’, generously overfilled open sandwiches and messy burgers loaded with bold flavours and fillings, making for an appetising visual array of colours and textures, as well as tasting great. The desire for more flavour and a choice continues to grow, as travelling remains a challenge. Thus, diners are seeking bold flavours, even experimenting with meals that offer a fusion of different cuisines.

Their research conducted with 2,000 UK adults who identify as flexitarians found that the burger is still the top choice of meat-free meal when flexitarians dine out, say Quorn.

Quorn mycoprotein is the superprotein at the heart of all Quorn products. It absorbs flavours, so it’s a great choice when adapting recipes to meat free, without the compromise on flavour, claim the brand. It is nutritious and sustainable like no other protein, they also claim, making it easier for chefs to add dishes to menus that taste great and have a positive impact on the planet at the same time. Versatile, it can be used easily and creatively by chefs to create a variety of meals from different cuisines, with pub classics such as pies, roast dinners, pasta dishes, street food, breakfast and brunch, all offering opportunity.

“A staple meat free protein choice can really easily help operators can tap into the wants and needs of consumers,” Phil Thornborrow continues.

“Our research with 2,000 UK adults who identify as flexitarians found that the burger is still the top choice of meat free meal when flexitarians dine out, but there is a growing desire for more chicken like dishes, such as wings, strips and tenders.

“Relaunched last year, ChiQin is a new concept designed specifically for hospitality which makes it easy for chefs to build in their diners’ desired menus. ChiQin includes Quorn’s first wing products, Quorn Buffalo Wings (ve) and Quorn Crispy Wings (ve), which join the Buttermilk Style Chicken Burger (ve) and Quorn ChiQin Fillet (ve).”

Dan Wilson, development chef at The New World Trading Company, home to venues like The Botanist and The Furnace, picked up Chef of the Year Award at the 2022 Street Food Championships using two of Quorn’s bespoke to foodservice Quorn ChiQin products.

Dan’s Korean ChiQin Burger wowed the judges and featured Quorn’s ChiQin Fillets and ChiQin Crispy Wings, an Americana Brioche Bun, Lee Kum Kee’s Vegetarian Stir-fry

Sauce with Pepsi Max, radish, coriander, cucumber, gochujang sesame oil and furikake rice seasoning.

NEW LAUNCHES

Artisan bakery, The Original Cake Company, has created two new vegan cakes to help café operators capitalise on Veganuary and beyond; cakes being synonymous with café menus and having strong appeal across the age groups and range of dietary requirements.

The company’s handmade, triplelayered Lemon & Blueberry and Oreo Cookies & Cream sponge cakes are the latest additions to their range of fresh-baked artisan cakes and have been developed in response to growing demand from cafés, hotels and restaurants for innovative and indulgent vegan options, the firm report.

“Veganuary is a huge and very popular movement and as a result, our café customers are increasingly asked by their customers for vegan cakes to enjoy with a cuppa or as a little taste of luxury after a meal,” says Dan Swanwick, sales manager of The Original Cake Company’s wholesale division, Café Direct.

“We created these two new cakes to satisfy the growing consumer appetite for vegan options but also to give operators the opportunity to maximise sales during Veganuary and beyond.

We’re confident these will have yearround appeal for anyone seeking to extend their menus with some really delicious plant-based options.”

The Original Cake Company’s Lemon & Blueberry Cake comprises a lemon and blueberry sponge filled with lemon frosting and blueberry jam, and finished with hand piped lemon frosting, lemon icing drizzle and a sprinkle of citrus peel.

The Oreo Cookies & Cream cake is a vanilla sponge baked with dark Belgian chocolate chunks, filled with a cookies and cream frosting and topped with Oreo biscuit pieces, chocolate sprinkles and a dark Belgian chocolate drizzle.

Both 10” cakes can be cut into 14 generous portions and are available from The Original Cake Company’s wholesale division Café Direct, which now offers a 24-hour turnaround from order to delivery across Lincolnshire and further afield into Nottinghamshire and South Yorkshire.

The company have now been baking cakes for more than 50 years and are based in the heart of Lincoln.  All its cakes are produced the old-fashioned way, by hand, by a team of talented bakers led by managing director Simon Woodiwiss and his business partner Karol Kaminski (operations director). They employ 35 people, supplying retailers including Harvey Nichols, Liberty London, The Sandringham Gift Shop and the Houses of Parliament.

Ready for summer?

It’s early in the year and the weather is very much on the cool side, but ice cream has year-round appeal and it’s never too soon for operators to have an eye on the trends and start planning for the warmer months.

ICE CREAM INSIGHT

This month sees the Ice Cream & Artisan Food Show taking place at the Yorkshire Event Centre in Harrogate, and where the entirety of the UK’s ice cream industry is represented and showcased over a threeday event.

Mayor of Harrogate, Victoria Oldham, will open the show, with celebrity chef, Gennaro Contaldo – a long term partner of the show – in attendance. There will be a demo area run by Steph Moon and Philip Mancini, as well as a seminar programme from a range of industry experts. The National Ice Cream Competition takes place at the show with the ICA Awards night for it, and other industry awards, taking place during the three days as well (visit www.ice-cream.org for the latest).

With an area dedicated to gelato and pastry, HostMilano which will take place much later in the year, also looks set to offer a point of reference for many in the sector looking to get a feel for tastes

and new innovation when it comes to ice cream advances. Its organisers and associated food sector-connected networks are also a good source of trends and market thinking.

A new trend that has emerged in recent months, they report, is the push towards a hybrid form of ice cream consumption via a combining of ice cream, pastry and catering. And thanks to the event’s ambassadors and agents who monitor trends in Italy and around the world, the show organisers feel they have a good idea of how the gelato of the future is likely to be shaping up.

HYBRIDISATION

In formats, fittings and equipment, the distinction between gelato, pastry, bakery, coffee and foodservice - all sectors featured at HostMilano - is becoming more blurred, thanks to the appearance of hybrid formats, the show’s contacts indicate.

For example, an increasing number of professionals are ‘hopping’ between once rigidly-defined sectors, with exclusive, dedicated formats. Gelato makers are experimenting with bread-making and other leavened items, and star-rated chefs are opening gelaterias and pastry shops, with good quality coffee thrown in for good measure.

Another trend identified by HostMilano, and made even more evident by the opening of new establishments that bring together under one roof foodservice, is a pastry shop and a bar/café offering mixology and machines that change function and temperature to suit the season and production requirements, thus shifting effortlessly from gelato to pastry.

Such hybrid solutions have the potential to allow a single machine to carry out a wide and up to date series of processes, suitable for covering the

needs of the various market segments, with different technologies presented in a single piece of equipment. Therefore, it is increasingly important to adapt to the various consumption moments of the day and to the customer groups with their different needs, propose HostMilano.

Some ice cream shops, for example, during the low season, offer chocolate and biscuits and aim above all for the creation of ice cream and sorbets on sticks, much loved in the winter season.

SIGNIFICANT INFLUENCES

The gelato, pastry and bakery area at HostMilano will be part of a unique exhibition concept aimed at combining vertical specialisation with

the synergies within the supply chain in the various macro-areas, including professional catering, coffee and tea, table furnishings. And in putting this together, HostMilano says that it has already detected three significant trends for 2023 relating to the ‘gelato universe’.

Delivery - the consumer is always looking for novelties, new purchasing methods, dictated by changes in society.

Quality - indispensable for ice cream shops that will have to get more and more used to dealing with an increasingly demanding market. Entrepreneurship – in particular, the sector will have to learn to better manage costs and consumption.

the perfect solution for cafés that are looking to diversify their menu and increase their profits. Ice creams are an indulgent and impulsive purchase that are low cost and high profit for operators and can be easily elevated by additions such as sprinkles and accessories to further increase profits. The trick to being successful is in choosing the right equipment that excels in every area from performance to quality.”

However, it seems that the “Third Millennium Gelato” is well placed to be able to respond to these needs. Starting with food delivery - which has seen the ‘cold dessert’ growing steadily in recent years - and also thanks to the pandemic and climate change (in the last year it has scored a +41%, according to JustEat/BVA Doxa data), it is felt.

The ability to reinvent, even out of season, by offering new and different products remains fundamental. The cold dessert can embrace local ingredients, but also the tastes of dishes, sweet or savoury, which can recall tradition and collective memory, as well as promote innovative new tastes.

FLEXIBLE RANGE

‘’With spring around the corner, hospitality businesses are considering what new additions they can add and what new equipment is available to help them maximise profit margins,” says Michael Eyre, product director at sector supplier, Jestic.

“A soft-serve ice cream is loved by children and adults alike, and it can be

Jestic Foodservice Solutions distributes the Icetro range of soft ice cream machines which are easy to operate, clean and maintain, say the company. The quality of the Icetro 161 Slimline Counter-top Soft Ice Cream Machine was recognised in the 2021’s Commercial Kitchen, Innovation Challenge, where it was crowned a gold winner.

The Icetro 161 measures just 30cm wide, and with its vertical rear ventilation, it can fit in almost any

space making it ideal for smaller cafés and start-up cafés that have smaller operations, say Jestic. Fitted with an easy-to-use LCD touch panel, the compact Icetro 161 serves two cones per minute and also benefits from inverter technology for quiet operation. For busy sites where speed of service is essential, Icetro 321 is an option. With an output of 30kg an hour, operators can produce up to 20 consecutive cones and 300 cones per hour. Counter-top ready and compact, Icetro 321 is easy to clean and use, and boasts a standby mode and low-level mix alert. And if you are looking for a twin-flavour counter-top soft ice cream machine, their Icetro 163 could be of interest as it can produce over 20 consecutive cones and 300 per hour and offer two flavours from just one counter-top machine. Plus, the twist function is a real point of difference as it allows you to dispense a single portion with both flavours.

ICE CREAM

ADAPTATION

Gelato is popular all over the world, but it is very definitely adapting to local flavours and ingredients, and rightly so, most sector observers feel.

HostMilano, in its regular survey of the new market dynamics with the support of the HostAmbassadors, confirms that the prevailing trend is to draw inspiration from traditional flavours.

From Australia, for instance, there is the nasi lemak gelato, based on the traditional rice, anchovy and sambal savoury dish from Indonesia, but there is no lack of representation from some of the “native” Australian ingredients in there too, such as lemon myrtle, saltbush, sandalwood nut, cinnamon myrtle, quandong (a desert plum) and finger lime, all of which are popping up in more of the sector’s larger-scale production as well.

In Spain, people appreciate flavours that are connected to memories and sweet traditional pastries such as carquinyolis, pets de monja, panellets, but also seasonal products like chestnuts. Sometimes, traditions are also ‘imported’ and successfully used far (or not so far, perhaps) from their place of origin. This is happening in France, where an Italian classic, or better Sicilian, is now achieving a great success – namely, almond milk granita.

VEGAN, HEALTHY AND GOOD

Gelato is moving with the times and so flavours are evolving too. Herbs and vegetables are being included, and recipes are cutting back on sugars and fats. Conscious nutrition even extends to eating vegan, organic, low-calorie gelato, with no added sugar or fat and made from natural ingredients.

Another emerging trend coming from Germany, report the show organisers, is the inclusion of vegetables and herbs in gelato such as pumpkin, dandelion, cucumber, celery, ginger, basil and more.

Vegan and plant-based gelato is definitely set to grow also in the UK, they feel, where we are witnessing a real boom in variety and tastes. This is an unstoppable wave that can also be found in the USA, the world’s

second largest consumer (according to WorldAtlas data), with an annual per capita consumption of 15 litres, behind New Zealand.

Gelato really is an American tradition, in fact. In 1984, President Ronald Reagan even designated July as National Gelato Month. The American palate certainly loves the traditional flavours of vanilla, strawberry and chocolate, but a new trend in gelato making is emerging in the States,

HostMilano’s contacts report - small batch gelato shops.

These shops have implemented an approach, method and philosophy of making gelato in small, customised batches, using fresh, locally-sourced seasonal ingredients and involving a lot of TLC as well as quality control. In such outlets, it is possible to find sweet, but also savoury, recipes with ice cream based on wine, bacon, sage and lavender, to name but a few.

SET SALES SOARING THIS SUMMER

The luxurious Gelato Lusso range from Suncream Ice Cream claims to be more than a great tasting, fabulous looking range of premium Italian Gelateria style scooping ice creams, as it’s a whole sales and support system designed to set your sales soaring this summer, say the firm.

Their Gelato Lusso range offers 14 enticing flavours including Cookie Dough Biscotti, Raspberry Cheesecake and Lemon & Lime. However, it’s the sales packaging that really sets this range apart, feel Suncream, who have devised some appealing branding with a strong artisanal feel, and that flows across the branded freezer range, ice cream tubs, pavement signs and menus. This, combined with the highly visually attractive presentation, means operators should have everything they need to deliver luxurious, blissful ice cream to their customers who will be tempted to come back time and again this summer.

Made with fresh milk and cream, the robot-filled tubs are hand dressed and finished with sauces, ripples, fruits, beautiful inclusions and toppings. The range also includes popular classics such as Bourbon Vanilla and Mint Cioccolato, and contemporary flavours such as Vegan Coconut and Passion Fruit and Amarena Cherry Ripple Fat Free Yoghurt.

The full point of sale package to support sales includes a range of branded freezers in a variety of sizes and styles, and branded marketing materials, many of which are free of charge.

Food and drink sector reunites

Hotel, Restaurant & Catering (HRC), IFE, International Food & Drink Event, and IFE Manufacturing will return to ExCeL London on 20-22 March 2023 to reunite the food and drink sector for three packed days of product sourcing, networking and insightful industry discussions…

FACE TO FACE

More than 25,000 visitors will have the chance to meet face to face with over 1,500 suppliers representing food and drink, professional kitchen equipment, design and décor, hospitality technology, packaging and more.

Hotel, Restaurant & Catering (HRC) will be supporting the industry in navigating the future of foodservice and hospitality with an impressive selection of quality suppliers, plus numerous opportunities to hear about the very latest new products, ranges, trends and innovations in the sector, say the show’s organisers.

Among the businesses taking part in this year’s event are UCC Coffee, Tudor Tea & Coffee, Melitta and Twinings, who will be setting out to shake up the tea and infusions market with the launch of a ‘foodservice exclusive’ large leaf pyramid range, now with fully recyclable envelopes. With a range of 10 black teas, fruit and herbal infusions and green teas, all blends in the collection are large loose leaf, served in biodegradable pyramid bags and sealed in a hygienic envelope for front of house service and bedrooms, say Twinings.

EVOCA will also be at HRC with their range of coffee machines. EVOCA is home to three notable brands – Gaggia Milano, Necta and Saeco – and a range of machine types and capacities including traditional espresso machines, bean to cup machines and pod machines.

On HRC’s Vision Stage, designed by Harp Design, this year’s seminar programme with take a look at the trends and topics that are set to define the global hospitality industry in 2023 from Nicola Knight and James Walton of IGD.

This will be followed by what promises to be a must-attend session for many on how hospitality trends can be used to unlock new revenue for your business, featuring Kateline Porritt of Egg Soldiers, Elena Deminska of London Fermentary, HOP Vietnamese’s Paul Hopper and Charlie Casey of KERB.

“I’m so looking forward to hosting this seminar at HRC, which is a fantastic platform to really support businesses,” said Kateline Porritt.

“We will take that very inspiration and show how it can be converted into reality for hospitality professionals. Along with tips and guidance from the Egg Soldiers

team, we will have real life case studies of how successful businesses have recognised future trends and delivered them for customers now.”

New for 2023 is Chef HQ, curated by Chef Publishing, which will feature a demo kitchen stage adjacent to a discussion platform in an area created specially to celebrate chefs. Confirmed chefs taking part in talks, demos and discussions at Chef HQ include National Chef of the Year Ben Murphy, Tom Philips, Andrew Wong and acclaimed pastry chef, Frédéric Bau.

INTERNATIONAL FOOD & DRINK EVENT

IFE promises to be the ultimate trade event to explore the latest exciting new products and innovations in UK and international food and drink. With over 90 countries represented at this year’s event and thousands of quality UK products, it will appeal to anyone looking to source something new, exciting and delicious to delight customers, feel the event’s organisers.

Taking part in IFE 2023 is FiXX, a company whose coffee journey started in 2004 in Havana, Cuba when they secured the exclusive distribution rights for all export brands of Cuban coffee for the Irish and the UK markets. The FiXX brand now features coffees from around the world, and the team will be on hand at IFE to discuss their wide range of offerings for retailers, café owners and operators.

IFE will also be hosting international beverage suppliers including Jordanbased Al Ameed Coffee Company and Netherlands’ brands TwoAlign, who say that they are on a mission to popularise functional coffee and have four blends available - lungo, espresso and ristretto and decaf.

A new feature at this year’s event is the Startup Market, where buyers can discover the very latest products from businesses at the start of their journey. Sourcing new products is one of the most cited reasons that buyers value IFE and the Startup Market will be a bustling hub of innovation at the heart of the show.

Another new addition is a dedicated Sustainability Stage, sponsored by Elopak, where industry experts from across retail, hospitality, food and drink and ESG will be taking deep dives into a wide range of issues within the umbrella of sustainability. Key show partner the Food & Drink Federation will be curating a full day of content on Tuesday 21 March, with sessions covering resilient food systems, what it takes to achieve net zero, meeting evolving customer expectations, creating a circular economy for plastics and packaging and what ‘green skills’ are needed to build sustainability into the workforces of the future.

FDF head of climate change & energy policy, Emma Piercy, said: “The FDF is delighted to be partnering with IFE for their inaugural Sustainability Stage at this world class event.

“Global food systems make up around one quarter of the world’s greenhouse gas emissions. Bringing all stakeholders together and collaborating at IFE is essential to building the resilient and sustainable food systems we need.”

IFE MANUFACTURING

Representing the end to end food production sector, IFE Manufacturing looks set to be a bustling hub of manufacturing, processing, packaging and ingredients suppliers, ready to support a wide range of food and drink products move from initial concept to end result.

Visitors to this year’s event can meet with suppliers like BioPak, who create sustainable packaging that puts the planet first. Their product range is predominantly made from renewable materials and are certified compostable. BioPak’s packaging, in conjunction with a waste collection service solution, enables businesses to divert their food and packaging waste from landfill and convert it into nutrient-rich compost.

Also on show will be Magnum Packaging. For more than ten years they have been supplying an eco-friendly range of products, made from organic materials, such as cotton, jute and nonwoven bags to meet with environmental initiatives and the company’s obligations to a greener future.

Find out more about HRC at hrc.co.uk, IFE at ife.co.uk, and IFE Manufacturing at ifemanufacturing.co.uk. Don’t miss out on your opportunity to stay ahead of the latest trends, source quality products and join the food, drink and hospitality sector at ExCeL London on 20-22 March.

International Suppliers Index

Sandwich Manufacturers

SIGMA BAKERIES

PO Box 56567

3308 Limassol, Cyprus

Contact: Georgios Georgiou

Tel: +357 25 878678

Fax: +357 25 346131

info@sigmabakeries.com www.sigmabakeries.com

SUBWAY

Chaston House, Mill Court, Hinton Way, Great Shelford, Cambridgeshire CB22 5LD

Contact: Frederick De Luca Tel: 01223 550820

www.subway.co.uk

TAMARIND FOODS SPRL

Brixtonlaan 2c, 1930 Zaventem, Brussels, Belgium

Tel: +32 2 731 69 77

Fax: +32 2 731 69 78

Contact: Frederic Teichmann fteichmann@tamarindfoods.be www.tamarindfoods.be

Product Listing

BAKERY INSERTS

Sigma Bakeries Ltd

BREAD

Sigma Bakeries Ltd

ORGANIC PRODUCTS

Sigma Bakeries Ltd

SANDWICHES

Subway

Tamarind Foods

SANDWICH FILLINGS

(prepared)

Sigma Bakeries Ltd

SPECIALITY BREADS

Sigma Bakeries Ltd

Café Product Index

ADVISORY, BUSINESS & CONSULTANCY SERVICES

Bespoke Software

Clover

Mezze

Planglow Ltd.

Business Systems

Clover

Mezze

Computers & Software

Planglow Ltd.

Consultants

The Wordbox

EPOS

Clover

Deliverect

E Commerce

Deliverect

Mezze

Factory

Food Attraction

FSC

Grote Company

Millitec Food Systems Ltd.

Zafron Foods Ltd.

Retail

Deliverect

Food Attraction Ltd.

FSC

Food Safety

ALS Food & Pharmaceutical

Planglow Ltd.

Nutritian & Allergens

Planglow Ltd.

BAKERY PRODUCTS

Doughnuts

Moy Park Ltd.

Morning Goods

New York Bakery Co.

Patisserie Products

Tiptree Patisserie

Tortilla & Wraps

Mission Foods

BREAD & ROLLS

Fresh

Jacksons Bakery

Speciality

Jacksons Bakery

Mission Foods

New York Bakery Co.

BUTTER & SPREADS

Spreads (olive)

Leathams

CHEESE & DAIRY PRODUCTS

Cheese

Futura Foods UK Ltd.

Leathams

Norseland Ltd.

Yoghurt

Futura Foods UK Ltd

CHUTNEYS & RELISHES

Chutneys

Leathams

The Ingredients Factory

Zafron Foods Ltd.

Relishes

Blenders

Leathams

The Ingredients Factory

Zafron Foods Ltd.

Pickles

Leathams

The Ingredients Factory

Salsa

Blenders

Zafron Foods Ltd.

DRESSINGS, SAUCES AND MAYONNAISE

Dips

Blenders

Fresh-Pak Chilled Foods

The Ingredients Factory

Zafron Foods Ltd.

Dressings

Blenders

Mayonnaise

Blenders

Fresh-Pak Chilled Foods

Zafron Foods Ltd.

Mustards

Blenders

Zafron Foods Ltd.

Sauces & Ketchups

Blenders

The Ingredients Factory

Zafron Foods Ltd.

Spreads

Blenders

DRINKS

Juices

Leathams

EGGS & EGG PRODUCTS

Eggs (hard boiled)

Fresh-Pak Chilled Foods

Egg Products

Fresh-Pak Chilled Foods

Futura Foods UK Ltd.

Leathams

Stonegate Farmers

Zafron Foods Ltd.

EQUIPMENT & VEHICLES

Buttering Machinery

Deighton Manufacturing

Grote Company

Millitec Food Systems Ltd.

Coffee Machinery

Fracino

Franke

Coffee Safe

Pumphreys Coffee

Conveyors

Deighton Manufacturing

Grote Company

Millitec Food Systems Ltd.

Cutting & Slicing Equipment

Grote Company

Millitec Food Systems Ltd.

Depositing Machinery

Grote Company

Millitec Food Systems Ltd.

Kitchen Equipment

Water and Filtration

Labelling Systems & Barcoding

Planglow Ltd.

Reflex Labels

Mobile Catering Vehicles

Jiffy Trucks Ltd.

Sandwich Making Machinery

Deighton Manufacturing

Grote Company

Millitec Food Systems Ltd.

FISH PRODUCTS

Crayfish

Royal Greenland Ltd.

Prawns

CP Foods UK Ltd.

H Smith Food Group PLC

Royal Greenland Ltd.

Zafron Foods Ltd.

Salmon

Leathams

Seafood/Shellfish

H Smith Food Group PLC

Royal Greenland Ltd.

Tuna

H Smith Food Group plc

Moy Park Ltd.

Zafron Foods Ltd

FOOD WHOLESALERS

Country Choice Foods

FRUIT

General

The Ingredients Factory

Guacamole

Leathams

INSURANCE

Insurance Protector Group

LABELS

Planglow Ltd.

Reflex Labels

MEAT PRODUCTS

Bacon

Bawnbua Foods NI

Dawn Farms UK

H Smith Food Group plc

Gierlinger Holding GmbH

Leathams

Moy Park Ltd.

Beef

Leathams

Moy Park Ltd.

Canned Meat

Moy Park Ltd.

Chicken

Cargrill Protein Europe

CP Foods UK Ltd.

Dawn Farms UK

H Smith Food Group plc

Leathams

Moy Park Ltd.

Seara Meats BV

Continental

Leathams

Duck

Dartmouth Foods

H Smith Food Group PLC

Ham

Gierlinger Holding GmbH

Leathams

Lamb

H Smith Foodgroup PLC

Meatballs

Snowbird foods

Pork

Dawn Farms UK

Gierlinger Holding GmbH

H Smith Food Group plc

Leathams

Moy Park Ltd.

Sausages

Gierlinger Holding GmbH

Leathams

Moy Park Ltd.

Snowbird foods

Turkey

H Smith Food Group plc

Leathams

Moy Park Ltd.

ORGANIC PRODUCTS

Fridays

Leathams

PACKAGING

Cardboard Colpac Ltd.

Coveris Flexibles UK Ltd. (St Neots)

Planglow Ltd.

Pro-Ampac RAP

Disposable

Colpac Ltd.

Coveris Flexibles UK Ltd. (St Neots)

Planglow Ltd.

Pro-Ampac RAP

Reflex Labels

Café Manufacturers & Distributors

Food wraps

Planglow Ltd.

Pro-Ampac RAP

Sandwich Packs

Colpac Ltd.

Coveris Flexibles UK Ltd. (St Neots)

Planglow Ltd.

Pro-Ampac RAP

Soken Engineering

PASTA

Leathams

Pasta Foods

SALAD

Fresh

Agrial Fresh Produce Ltd.

Salad (prepared)

Agrial Fresh Produce Ltd.

Sundried Tomatoes

Leathams Plc

SANDWICH FILLINGS

(READY PREPARED)

Fresh Fillings

Fresh-Pak Chilled Foods

Fridays

Purple Pineapple

Zafron Foods Ltd.

SOUPS

Leathams

VEGETABLES & HERBS

Chargrilled Vegetables

Leathams

Moy Park Ltd.

AROUND NOON LTD.

Unit 24A Rampart Road, Greenbank Industrial Estate, Newry, County Down, BT34 2QU

Tel: 0283 0262333

E-mail :philip@aroundnoon.com

www.aroundnoon.com

BRC Rating – AA

BRC Rating – AA

GREENCORE

FOOD TO GO LTD –MANTON WOOD

Manton Wood, Enterprise Zone, Retford Road, Manton, Worksop, Notts

S80 2RS

Contact: Andrew Wilcox-Jones

Tel: 01909 512600

Fax: 01909 512708

www.greencore.com

BRC Rating – AA

BRC Rating – AA

MELTON FOODS

3 Samworth Way, Leicester Road, Melton Mowbray, Leicestershire

LE13 1GA

Tel: 01664 484400

Fax: 01664 484401

commercialftg@samworthbrothers.co.uk

BRC RATING – A

ON A ROLL SANDWICH COMPANY

The Pantry, Barton Road, Riverside Park

BRC Rating – AA+

SANDWICH KING

Enfield Street, Leeds LS7 1RF

Tel: 0113 2426031

Stacey@sandwichkinguk.com

www.sandwichkinguk.com

STS Audited

AROUND NOON (LONDON) LTD.

762A/763A

Henley Road, Slough SL1 4JW

Tel: 01753 523636

infoANL@aroundnoon.com

www.aroundnoon.com

BRC Rating – AA

BRADGATE BAKERY

Beaumont Leys, Leicester, LE4 1WX

Contact: Clare Keers

Tel: 0116 2361100

Fax: 0116 2361101

commercialftg@samworthbrothers.co.uk

BRC RATING – AA

GREENCORE FOOD TO GO LTD –BROMLEY BY BOW Prologis Park, Twelvetrees Crescent, London

E3 3JG

Tel: 0207 536 8000

Fax: 0207 536 0790

Contact: Sales

sales@greencore.com

www.greencore.com

BRC RATING – AA

GREENCORE FOOD TO GO LTD. – ATHERSTONE

Unit 7, Carlyon Road

Industrial Estate, Atherstone, Warwickshire

Industrial Estate, Middlesbrough

TS2 1RY

Contact: James Stoddart

Tel: 01642 707090

Fax: 01642 243858

jstoddart@onarollsandwich.co.uk

www.onarollsandwich.co.uk

BRC Rating – AA

SIMPLY LUNCH LTD.

Unit 2, ZK Park, 23 Commerce Way

Croydon CR0 4ZS

Contact Sales

Tel: 0345 2007631

sales@simplylunch.co.uk www.simplylunch.co.uk

BRC Rating – AA

STREET EATS FOOD LTD.

Prince William Avenue, Sandycroft, Deeside, CH5 2QZ

Tel: 01244 533888 Option 1

orders@streeteatsfood.co.uk

enquiries@streeteatsfood.co.uk www.streeteatsfood.co.uk

BRC Rating – AA

DELI-LITES IRELAND LTD.

Unit 1 Milltown Industrial Estate, Warrenpoint, County Down BT34 3FN

Contact: Barbara Hawkins

Tel: 07786 435198

barbara.hawkins@delilites.com

www.delilites.com

BRC RATING – AA

GREENCORE FOOD TO GO LTD -

PARK ROYAL

Willen Field Road, Park

Royal, London NW10 7AQ

Contact: Clare Rees

Tel: 0208 956 6000

Fax: 0208 956 6060

clare.rees@greencore.com

www.greencore.com

CV9 1LQ

Contact: Alex McLaren

Tel: 01827 719 100

Fax: 01827 719 101

alex.mclaren@greencore.com

www.greencore.com

BRC Rating – AA+

GREENCORE FOOD TO GO LTD. – HEATHROW

Unit 366 Stockley Close, West Drayton, London

UB7 9BL

Contact: Alex McLaren

Tel: 0208 629 8600

alex.mclaren@greencore.com

www.greencore.com

RAYNOR FOODS

Farrow Road, Widford

Industrial Estate, Chelmsford, Essex CM1 3TH

Contact: Heather Raynor

Tel: 01245 353249

Fax: 01245 347889

sales@sandwiches.uk.net

www.sandwiches.uk.net

STS Audited

REAL WRAP COMPANY LTD.

Unit 2 Haslemere Industrial Estate, Avonmouth, Bristol BS11 9TP

Contact: Emma Caddy

Tel: 0117 3295020

emma@realwrap.co.uk

www.realwrap.co.uk

STS Audited

SAMWORTH BROTHERS

MANTON WOOD

Manton Wood Enterprise Park, Worksop, Nottinghamshire S80 2RS

Tel: 01909 511800

Fax: 01536 409 050

commercialftg@samworthbrothers.co.uk

THE SOHO SANDWICH COMPANY

Unit 7 Advent Business Park, Advent Way, London N18 3AL

Contact: Daniel Silverston Tel: 0203 058 1245 Fax: 0207 739 1166 dan@sohosandwich.co.uk

www.sohosandwich.co.uk

STS Audited

TIFFIN SANDWICHES LTD.

Tiffin House, 20 Commondale Way, Euroway Trading Estate, Bradford, Yorkshire BD4 6SF

Contact: Paul Thornton

Tel: 01274 494939 paul.thornton@tiffinsandwiches.co.uk www.tiffinsandwiches.co.uk

BRC Rating – A

Café Suppliers Index

DARTMOUTH FOODS

1-9 Hearder Court, Beechwood Way, Langage Business Park, Plymouth PL7 5HH

FOOD ATTRACTION LTD.

Langham Court, 21 Langham Road, Leicester LE4 9WF

Contact: Jake Karia

Tel: 0116 2744066

GIERLINGER HOLDING GMBH

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

CARGILL PROTEIN EUROPE

Clerkenleap Barn, Bath Road, Broomhall, Worcester WR5 3HR

Contact: Claire Thomas

Tel: 0121 725 3476

Claire_Thomas@cargill.com

www.cargill.co.uk

CLOVER

Janus House, Endeavour Drive, Basildon, Essex SS14 3WF

Contact: David Martin

Tel: 07984833233

david.martin@fiserv.com

ALS LABORATORIES (UK) LTD

Sands Mill, Huddersfield Road

Mirfield, West Yorkshire

WF14 9DQ

Contact: Nigel Richards

Tel: 01354 697028

Fax: 01924 499731

sales.uk@alsglobal.com

www.als-testing.co.uk

COFFEE SAFE

The Chapel, 288 Halifax Road, Liversedge WF15 6NP

Tel: 01274 979920

info@coffeesafe.com

www.coffeesafe.com

Contact: Greg Choulerton Tel: 01803 833123

greg.choulerton@dartmouthfoods.co.uk www.dartmouthfoods.co.uk

DAWN FARMS UK

Lodge Way, Lodge Farm Ind. Est, Northampton NN5 7US

Contact: Jon Watkin Tel: 01604 583421 info@dawnfarms.co.uk https://www.dawnfarms.ie/ https://www.dawnfarms.ie/tmi-foods/

DEIGHTON MANUFACTURING (UK) LTD

Gibson Street, Leeds Road, Bradford, West Yorkshire BD3 9TR

Contact: Andy Hamilton Tel: 01274 668771 Fax: 01274 665214 sales@deightonmanufacturing.co.uk www.deightonmanufacturing.co.uk

jake@foodattraction.com

www.jakeandnayns.com

FRACINO Birch Road East, Birmingham B6 7DB

Contact: Peter Atmore

Tel: 0121 328 5757 sales@fracino.com www.fracino.com

FRANKE COFFEE SYSTEMS UK

LTD.

6a Handley Page Way, Old Parkbury Lane, Colney Street, St Albans, Hertfordshire

AL2 2DQ

Tel: 01923.635700

sales@Frankecoffeesystems.co.uk

www.Franke.com

Weingartenstraße 14, A-4100, Ottensheim, Austria

Contact: Harry Prutton

Tel: 07747 621586

hp@gierlinger-holding.com

www.gierlinger-holding.com

GROTE COMPANY

Wrexham Technology Park, Wrexham LL13 7YP

Contact: Paul Jones

Tel: 01978 362243 Fax: 01978 362255 sales@grotecompany.com www.grotecompany.com

ARISTO FOODS

Unit 12 South Cambridge Business Park, Babraham Road, Sawston, Cambridge CB22 3JH

Contact: Jason Baldwin Mobile: 0772 007 8193

jason@aristofoods.co.uk

www.aristofoods.co.uk

BAWNBUA FOODS NI

67 Crowhill Road, Bleary County Armagh BT66 7AT

Contact: Joanne Grant

Tel: 028 38 344224

joanne.grant@bawnbua.com

www.bawnbua.com

BLENDERS

Whitestown Road, Tallaght, Dublin 24 DV24 VY75, Ireland

Contact: Barnaby Barber

Phone: 00 353 14536960/ 07741 639006

barnaby.barber@blenders.ie

www.blenders.ie

COLPAC LTD

Enterprise Way, Maulden Road, Flitwick, Bedfordshire MK45 5BW

Contact: Sales Department

Tel: +44 (0) 1525 712261

Fax: +44 (0) 1525 718205

info@colpac.co.uk

www.colpacpackaging.com

COUNTRY CHOICE FOODS

Swan House, New Mill Road, St Paul’s Cray, Orpington, Kent BR5 3QD

Contact: Neil Lindsell

Tel: 01689 301203

neil.lindsell@brake.co.uk

www.countrychoice.co.uk

COVERIS

Howard Road, Eaton Socon, St Neots, Cambridgeshire PE19 8ET

Contact: Sales Department Tel: 01480 476161

UKfoodservice@coveris.com

www.coveris.com

DELIVERECT

G8 Northumberland Avenue, London WC2N 5BY

Contact: Samirah Baurtally samirah.baurtally@deliverect.com www.deliverect.com

DEW VALLEY FOODS

Holycross Road, Thurles, County Tipperary, Ireland

Contact: Christina Murphy

Tel: 00353 504 46110 Fax: 00353 504 23405 cmurphy@dewvalley.com www.dewvalley.com

FLEXESERVE

The Alan Nuttall Partnership Ltd Orchard House, Dodwells Road Hinckley, Leicestershire

LE10 3BZ

Warwick Wakefield 01455 638300 info@flexeserve.com www.flexeserve.com

FRESH-PAK CHILLED FOODS

1 Waterside Park, Valley Way, Wombwell, Barnsley S73 0BB

Contact: Mike Roberts

Tel: 01226 344850

Fax: 01226 344880

mike.roberts@fresh-pak.co.uk www.fresh-pak.co.uk

FSC

Cheddar Business Park, Wedmore Road, Cheddar, Somerset BS27 3EB

Contact: James Simpson

Tel: 01934 745600 james@thefscgroup.com www.thefscgroup.com

H SMITH FOOD GROUP PLC 24 Easter Industrial Park, Ferry Lane South, Rainham, Essex RM13 9BP

Contact: Chris Smith Tel: 01708 878888 chris@hsmithplc.com www.hsmithplc.com

INSURANCE PROTECTOR GROUP

B1 Custom House, The Waterfront, Level Street, Brierley Hill DY5 1XH Tel: 0800 488 0013 business@ipgdirect.co.uk www.insuranceprotector.co.uk

FUTURA FOODS UK LTD.

The Priory, Long Street, Dursley, Gloucestershire GL11 4HR

Contact: Rhian Kinman

Tel: 01666 890500

Fax: 01666 890522 rhian.kinman@futura-foods.com www.futura-foods.com

JACKSONS

40 Derringham Street, Hull HU3 1EW

Contact: Commercial Team Phone: 01482 301146/ 07747 612527

hello@jacksonsbread.co.uk www.jacksonsbread.co.uk