Pizza, Pasta & Italian Food - Issue 147 by J & M Group Ltd.

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pizzapasta and Italian food magazine

Issue 147 December 2011 www.papa.org.uk

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pizzapasta AND ITALIAN FOOD

Editor telephone e-mail

Clare Benfield 01291 636336 clare@jandmgroup.co.uk

Advertising telephone e-mail

Andrew Emery 01291 636334 andrew@jandmgroup.co.uk

Production telephone e-mail

Jayson Berry 01291 636344 jayson@jandmgroup.co.uk

Subscriptions telephone e-mail

Tony Lorimer 01291 636333 tony@papa.org.uk

J & M Group, Association House, 18c Moor Street, Chepstow, NP16 5DB.

Opinions expressed in Pizza, Pasta & Italian Food magazine are those of the contributors and not necessarily those of J&M Group, Pizza, Pasta & Italian Food magazine or The Pizza & Pasta Association. No responsibility is accepted for the opinions of contributors. Pizza, Pasta & Italian Food is published by J&M group Ltd. and supports The Pizza, Pasta & Italian Food Association. It is circulated to managers, executives, buyers, retailers and traders in the pizza and pasta business. © J&M Group Ltd. 2011

Welcome It’s been a difficult trading year for many businesses, with challenging times still ahead, but through its customary innovation and creativity, the independent sector of the Italian food and restaurant business in particular continues to enjoy popularity and success if this year’s Pizza Pasta & Italian Food Awards have been anything to go by (turn to page 14 for full details). Our congratulations go to all this year’s winners, and our thanks to all the sponsors and judges for their commitment and hard work. Next year will see the hosting of the Olympic Games in London, as well as the Queen’s Diamond Jubilee celebrations, meaning that visitor numbers should be up, and presenting all outlets with plenty of opportunities to boost trade. We look forward to reporting on this and much more in 2012, and wish you a great start to the New Year. CLARE BENFIELD EDITOR clare@jandmgroup.co.uk

Contents NEWS

PREVIEW

4 Monster challenge ends in victory! 5 2011 awards winners announced.

48 Sapore 2012 – the multi-channel exhibition for the Ho.Re.Ca professional.

6 Iconic pizzeria sold.

ARTICLES

8 New appointment at Leathams.

44 Pizza chefs flock to flour days – Neapolitan pizza chefs share their pizza making skills.

PAPA 13 PAPA news. 14 Pizza Pasta & Italian Food Awards 2011. 28 Pizza Chef of the Year Award 2011 – the final.

46 At a Domino’s near you… A look back over a year’s developments at Domino’s.

36 Pizza Chef of the Year Award 2011 – South East heat and South West heat.

54 Lunch must meet lifestyle needs – Patrick Noone of US market research company, Technomic, Inc. discusses lunchtime trends.

FEATURES

PROFILES

40 Frozen and fresh – premium, frozen breads that still deliver on freshness.

53 Pizza My World - Sandro Formisano, New Concept.

50 Don’t wash your hands of hygiene – health and safety considerations for outlets.

REGULARS 57 Index of PAPA registered suppliers.

December 2011

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news Britain's top ice cream makers compete

Jestic acquires Servequip’s distribution division Jestic Foodservice Equipment, the company behind the UK launch of innovative brands such as Josper and Wood Stone, has announced the immediate acquisition of Servequip’s equipment distribution division. The acquisition will see Jestic add the Henny Penny range of equipment to its portfolio as well as other leading brands including Ugolini, Frigomat, Ayrking, COF and Egro. “The acquisition opens a whole new chapter for Jestic,” said the company’s managing director, Martin Beesley.“As well as adding some world renowned brands to the Jestic group this will, for the first time, see the creation of a ‘Jestic Cold’ division.” The move also sees Jestic enter into a joint venture service company ‘Servequip Assistance’, with 32 service engineers providing nationwide service support for its prestigious range of products 24 hours a day, 364 days a year.

The Ponti’s team celebrate their Monster win.

Monster challenge ends in victory! The team at Ponti’s Italian Kitchen opened the new series of the Good Food channel’s, Monster Munchies programme recently with a resounding victory over fellow contestants, Firezza. The teams went head-to-head over 24 hours to create a pizza which would dwarf the average person, with the winning team chosen on taste, size and presentation. Presiding over the two teams was former England rugby player and foodie, Matt Dawson, and a panel of specially selected judges including restaurateur and owner of the La Cucina Caldesi Cookery School, Gian Carlo Caldesi. Ponti’s Italian Kitchen cleverly shaped their

Online menu analyser service The government’s Responsibility Deal could put profits on the table for restaurants that put nutritionals on the menu, says Teresa Dupay, nutritionist and the face behind Menu Analyser, a new web-based service that has been created to enable chefs to calculate instant nutritionals for their recipes. MenuAnalyser can also help chefs to customise their recipes for people with special dietary needs, claim the company. “Coeliacs, for example, would eat out much more often if they could be confident that restaurants were able to provide them with gluten-free options,” points out Terea Dupay. “The Coealic Society estimates that more than 100 million pounds of business a year is waiting for restaurants that can cater for customers with special dietary needs. We know that Diabetes UK and the Heart Foundation would also welcome nutritionals being available for restaurant customers.” Until now, the cost of 4

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analysing recipes has often been prohibitive but Teresa Dupay reports that she has developed an easy-to-use system which enables chefs to analyse and fine-tune their own recipes (the cost is £47 per recipe, or £297 for unlimited use of MenuAnalyser for a whole year). The Sustainable Restaurant Association recently calculated that restaurants could reduce the amount of food thrown away by up to 20% if they had a more efficient Supplier Order System, a facility that MenuAnalyser also provides and somethine that Teresa Dupay estimates could reduce the average restaurant shopping bill by £2000 per year. MenuAnalyser was developed by Teresa Dupay and her partner, Kevin Barry, after the success of their website www.snackcheck.co.uk. www.menuanalyser.co.uk offers a free trial and there are daily tips on nutrition and food choices on their Facebook page too.

monster size pizza to replicate Italy’s bootshaped peninsula and the ingredients used celebrated the restaurant’s passion, commitment and dedication to the food and exceptional quality ingredients from its home region of Emilia Romagna. Stefano Ispani, CEO of Ponti’s Italian Kitchen said:“To say we are ecstatic to have won is an understatement. We have received so many touching calls and messages of congratulations from customers – which has left us smiling from ear to ear! I am very proud of the creativity shown by the team and the great way they were able to showcase the fantastic food of our home region - Emilia Romagna.”

Britain's top ice cream makers compete The UK's £1bn ice cream industry is fighting back against the economic downturn by increasing quality and choice, say the Ice Cream Alliance - the UK's representative body for the ice cream industry and organisers of the National Ice Cream Competition - who have seen record entries this year. "This is the most prestigious competition in the UK for ice cream and to be a class winner is a real achievement and an indication of a truly outstanding product," said ICA chief executive officer, Zelica Carr. "We are living in difficult economic times but ice cream makers are resilient and are continuing to supply extremely high quality and flavourful products at value for money prices. "We have had nearly 650 entries - the highest for many years - reflecting companies who are new to the industry and well as traditional family

businesses whose history goes back several generations." Class winners will now go forward to the Champion of Champions competition where judges will chose the best ice cream in Britain for vanilla and flavour. The competition, held at The Ice Cream Expo at the Yorkshire Events Centre in Harrogate, also hosted the UK heat of the first European Gelato Competition with the winners going forward to compete against traditional ice cream makers from nine European countries at the final in Berlin in 2012. Winners included Complete mix (Venetian Ices, Blyth), Green Apple Sorbet (Casa di Gelato, Aberdeen), Rum and Raisin (Minchella & Co, South Shields) and Strawberry flavour (Manfredi's Ices, Worksop). In the European Gelato UK Heat Disotto's from London came first, followed by Giacopazzi's in Eyemouth.

December 2011

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news

2011 awards winners announced Britain's pizza, pasta and Italian food industry continues to go from strength to strength with more restaurants than ever attaining gold and platinum awards for the increasing standards of their service and cuisine in this year’s Pizza Pasta & Italian Food Industry Awards, presented at a gala dinner held the Lancaster London Hotel in London on the 24 November 2011. While the big names of the industry, including Pizza Hut, Prezzo and Domino's Pizza, were all recognised at the glittering awards dinner, numerically it was independent pizza, pasta and Italian food businesses that dominated proceedings. The skills and enthusiasm of some of the country’s leading pizza chefs were also on display at the final of this year’s Pizza Chef of the Year competition, where a variety of pizza creations were presented to the judges. Ultimately the overall prize, and title of Pizza Chef of the Year 2011, went to Tony Macera from Divito’s Pizzeria in Hamilton, Scotland, who presented the judges with a four cheese Parma ham with olive pizza. The Pizza Chef awards were presented as part of the Pizza, Pasta & Italian Food Industry Awards Dinner, now in its twenty third year and attended by leading figures from across the pizza, pasta and Italian food industry.

"In these tough economic times, it is good to find an industry that is still striving for ever greater excellence and it shows in the reports we received back from judges visiting restaurants and delivery outlets this year,” said PAPA director, Jim Winship.“The level of innovation shown by contestants in the Pizza Chef of the Year award is also a reflection of the creativity in this market." On being crowned Pizza Delivery Chain of

Pizza Hut UK seeks a buyer Yum! Restaurants International has announced that it is now seeking a buyer for its entire Pizza Hut UK business. “Consistent with its strategy of focusing on high growth, high return markets, Yum! Brands has decided to re-franchise its entire Pizza Hut UK business and is seeking a single buyer to purchase its company-owned restaurants and to serve as a master franchisee for the market,” said a spokesperson for Yum! Restaurants International. “The UK market is well developed and will benefit from a strong, growth-oriented partner. Pizza Hut ranks as the UK’s favourite pizza and recently launched a re-branding campaign that has resulted in increased transactions and sales.” Pizza Hut’s claim to being the UK’s favourite restaurant company is based, say the company, on the fact that they attract 55 million customers per

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year, with 36 million dine-in guests and 19 million delivery customers. Pizza Hut has recently launched a number of initiatives to promote a re-evaluation of the brand, including offering free unlimited salad with every meal, as well as redeveloping four restaurants, in Solihull, Enfield and two in Northampton, as ‘flagship Huts’. These restaurants have dramatically outperformed expectations, say the chain, with the entire business having recorded five consecutive months of growth since the reappraisal programme was launched Q3 growth, as reported in the latest Yum! earnings statement, was 5%, with Pizza Hut UK’s delivery business having regularly recorded double digit growth over the past three years. They have opened around twenty stores this year and plan to open forty next year.

the Year for the second year running, Domino’s Andy Hirst (head of franchise development) added:“The PAPA awards are the top titles for our industry and we are very pleased to have been crowned pizza delivery chain of the year once more. This is a fantastic achievement and we are doubly delighted to have kept the title for the second year running! This award is testament to the ongoing hard work and dedication of the entire Domino’s team.”

Free loyalty smartphone app launched Loyalli – a smartphone app providing a simple but effective virtual, stamp-based loyalty programme for retailers and food outlets - has launched on iPhone and will go live on Android this month, say its creators. The app was developed by a team of friends who hated having their wallets weighed down with loyalty cards and therefore never used them. “From experience we knew many people forget to use or throw away stamp cards and even when they are used, the vendor has very little evidence to demonstrate their effectiveness,” said Sebastian Borggrewe, the app developer and self-confessed techie behind Loyalli. “The Loyalli app means customers don’t need to carry, lose or forget to use cumbersome physical loyalty

cards, they just need their phone. It also provides retailers with the most cost-effective and easy to implement marketing programme available, with the ability to analyse trends in usage. We’ve had a great response from retailers who’ve trialled Loyalli and can’t wait to use it in every store, restaurant and café we go into.” Over 50 independent retailers have already signed up to Loyalli pre-launch, and benefits include a simple and engaging app design, the fact that it is free for retailers and customers and easy to sign-up and use for both retailers and customers. No contract or POS technology is required and quick ‘stamping’ using QR code prevents delay at the till (to view a demo of Loyalli and find out more, visit www.loyalli.com).

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news

Pizza Hut launch Pizzetta Pizza Hut has launched Pizzetta, a new lighter option pizza range, with all the flavour of the regular pizzas, but with less, claim the company. The range consists of three pizzas - Chicken Delight (chicken breast with sliced mushrooms and red onions, and 460 calories), Shrimply Delicious (King Prawns, fresh spinach, mozzarella cheese and mixed peppers, and 470 calories) and Virtuous Veg (fresh spinach, mixed peppers, red onions, mushrooms and cherry

tomatoes, and 440 calories). Pizzetta is the latest example of Pizza Hut’s strategy to offer ‘Value with Values’, aimed at providing its guests with balanced choices. In May, it launched free unlimited salad with every meal to make it easier for customers to get their five-a-day. Customers can now choose from 36 different items on the salad station, and are free to refill their salad bowl as many times as they like. Furthermore, this month, Pizza Hut report that they

Pizza Hut’s Shrimply Delicious pizzetta pizza.

became the largest restaurant company to put calories on menus, as part of the Department of Health’s Responsibility Deal. Pizza Hut made the decision to put calories on menus to be as helpful to customers as possible by helping them to keep track of their calorie consumption. The marketing of the new

launch has focused around emails to the entire Pizza Hut customer database of 2 million, a £5 trial price featured on the UK’s leading discount web sites and a newsletter that reached over 10 million subscribers, as well as features on the Pizza Hut UK Facebook page that has almost half a million fans.

Iconic pizzeria sold

Domino’s launches Dealmaker Domino’s has launched a new dealmaker on Facebook to mark reaching 300,000 UK fans. The dealmaker launched on 21 November and releases 1,000 codes daily with Domino’s Facebook fans having the chance to spin the dealmaker wheels up to three times to try to win the best offer. Once the fan has chosen the deal they want to keep or the third spun has been made, a voucher code is then emailed to them. Included within the offers is a free portion of the popular garlic mozzarella sticks when customers spend £20. Recently re-introduced following phenomenal demand, the garlic mozzarella sticks were first on the menu at Domino’s last year as a guest item, say the chain. When the side order disappeared, Domino’s

pizzapasta AND ITALIAN FOOD

customers and fans on Facebook and Twitter began asking for their return. Now the garlic mozzarella sticks have returned and are an inclusion in the new dealmaker on Facebook. “We are delighted to celebrate 300,000 fans on Facebook with our new dealmaker. Social media is fantastic for interacting with customers and gives us a great opportunity to listen to our fans,” said Simon Wallis, sales and marketing director at Domino’s. “The feedback on our garlic mozzarella sticks is just one example of us hearing their views and responding. With the launch of the dealmaker too, we’re pleased to be able to offer fans another good reason to keep engaging with us on Facebook.”

The famous Soho Pizzeria, on London’s Beak Street, has been sold to Gondola Group, the operators of Pizza Express, Zizzi and ASK. “The story has come full circle as one of the owners of Soho Pizzeria is Peter Boizot who started Pizza Express back in 1965; and now, the Gondola Group who own Pizza Express today has bought the business. It’s a nice story,” said Nick Weir a director at Shelley Sandzer, who advised Soho Pizzeria on the deal.

“Soho Pizzeria is an institution in Central London, it is located on one of the best corners in Soho so bidding was fierce for our clients business.” The restaurant is 4,000 sq ft, and will be leased at a rent of £300,000 pa. A substantial premium was paid to Soho Pizzeria for their business. The building is owned by Allied Commercial Exporters Ltd. The Gondola Group say that they plan to retain the ‘Soho Pizzeria’ brand within their portfolio.

Jestic launch compact ice cream maker The Ugolini Minigel is now available from Jestic and will help operators make light work of soft ice cream and other profitable frozen and whipped delights, say the company. The Minigel is just 195mm wide x 480mm deep x 615mm high, taking up hardly any counter space, tackling everything from ice cream to frozen yogurt, sorbets, milkshakes, slush drinks, smoothies, and even cocktails, all off a 13 amp plug, with no plumbing required. The machine has an easy to empty tilted bowl and is fitted with a defrosting system. The unit also has a safety cut out feature to prevent over freezing, plus a

handy clean mode. Other features include a user friendly keyboard, product temperature display, and a large drip tray with an overflow level indicator to avoid spillage. An integral storage area can hold chilled product for up to three days. The Minigel is expected to pay for itself in just 50 days if 30 portions of ice cream are sold per day, based on a cost per portion of 34 pence, profit per portion of £1.16, and rrp of £1.50 per ice cream. Even five portions sold per day will see a return on the investment in under a year, says Jestic. December 2011

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news

SHORTS UK’s biggest restaurant? A new £3million restaurant and bar concept called Za Za Bazaar will open this month in Bristol’s Harbourside, boasting 1,000 covers over 30,000 sq. ft. Planned as the first location for a new national brand, the Bristol Za Za Bazaar says that it will be a ground breaking dining concept that will offer a rich variety of global cuisine from India, China, Japan, the Far East, South America and Europe, and all at a fixed price in a buzzing oriental ‘night market’ environment. Pizza a vegetable? A US congressional committee is challenging what many feel have become excessive and potentially costly proposals from the Obama administration to make school dinners healthier there, with pizza set be one menu item to become ‘protected’ by being classified as vegetable due to its tomato sauce content. Some food companies making school pizzas, the salt industry and potato growers there feel that it is not the role of federal government to tell children what to eat and that USDA (United States Department of Agriculture) legislation is overlyburdensome in cash-strapped times. Supermarket prices unclear Unclear and inconsistent use of unit prices in UK supermarkets is preventing cash-strapped consumers from being able to work out which products are cheapest, claim the consumer champion, which? Two thirds of consumers in their survey had tried to compare the costs of the same type of products using unit prices, but only around half thought it was easy to work out which product was better value for money this way, with many consumers left confused by how unit prices are displayed. Lincat wins Sainsbury’s Foodservice Excellence Award Commercial catering equipment company, Lincat, has won a prestigious Sainsbury’s Foodservice Excellence Award for demonstrating a ‘partnership approach to ways of working’. The award was presented at Sainsbury’s Supplier Conference in London recently, Lincat having supplied a wide range of catering equipment to Sainsbury’s in-store cafes and food-togo counters for many years. Pizza for life! The Ireland football team boss, Giovanni Trapattoni, has been assured of free food for life by the Italian Mamma Mia restaurant in Dublin after the team qualified for Euro 2012 under his guidance. April VAT alert for businesses HM Revenue & Customs (HMRC) has issued an alert to VATregistered businesses across the UK about important changes that come into effect this spring. From 1 April 2012, all VATregistered businesses must send their VAT returns online and pay their VAT electronically (currently, only newly-registered businesses, and those with turnovers of more than £100,000, have to file and pay their VAT online). The new rules will cover VAT returns filed for accounting periods beginning on or after 1 April 2012 (www.online.hmrc.gov.uk)

pizzapasta AND ITALIAN FOOD

New appointment at Leathams Leathams say that they have boosted their foodservice team with the appointment of experienced chef, Alessandro Cristiano, who has joined the company as head of food. Cristiano will focus on continually innovating Leathams’ foodservice offering, researching market trends, and supporting business managers in each of their sectors. He will have a food development team working with him who are experienced in menu development and whose focus is customer centric be it new product innovation, menu development or working alongside customers to deliver their food vision, say Leathams. Cristiano has previously worked as head chef at numerous high profile restaurants and hotels, including the Michelinstarred Italian restaurant, Locanda Locatelli. Prior to his role at Leathams, he worked at Young & Co’s Brewery PLC as the food training and menu development manager for the firm’s 150 pubs, bars and restaurants across London. “Having previously worked with Leathams as a

Alessandro Cristiano has joined Leathams.

client gave me a valuable insight into the business. I directly experienced the values of the company and how differently they work to other foodservice suppliers,” commented Cristiano on his appointment. “Working as head of food gives me infinite scope for development. I am hugely passionate about food; I want to drive creativity forward within the business to ensure we’re always at the cutting edge, which will help to support Leathams’ corporate direction and their accelerated plans for growth.”

Katerbay’s new pizza prep counter The Unifrost PCF1365 – a stainless steel preparation counter fridge not only offers generous storage space below but also provides a useful worktop 355mm (16”) deep, perfect for pizza making and sandwich prep - is now available from Katerbay. A simple, value for money model it has three easy load doors, accessing the generous Gastronorm 1/1 sized interior which is fitted with three stain resistant shelves as standard. On top, there is a handy flat work surface which also features a raised space to hold ¼ or ½ Gastronorm pans, perfect for keeping pizza toppings or salad

components close at hand, say Katerbay (www.katerbay.co.uk). The Unifrost PCF1365 also benefits from direct air cooling, with an under storage temperature range of +2°C to +8°C, an easy-to-read digital display and a fully automatic defrost function. The doors can be easily cleaned, and are fitted with push fit door seals. A useful lid to cover the upper toppings area is supplied as standard. December 2011

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Advertorial

When was the company founded? Sorrento Express Ltd was established in 1995. What does the company do? We deal in getting the BEST products directly from the homeland “ITALY” and serving the top notch Italian Restaurants & Pizzerias. Why did you decide to come up with your own new brand of flour in the market? After working for years in supplying pizzerias, we realized that a good pizza always and only comes from an excellent flour. That’s why we decided to produce a brand new line of flours specifically designed to best suit pizza maker’s needs and enabling them to excel in the marketplace by making stunning pizzas. What new brand will your customer’s get to taste? Canta Napoli flours. We aim to bring all the taste of tradition-which comes from the classic Neapolitan recipe - with superior organoleptic qualities, assured by the first rate wheat’s used in the blends, specifically provided for pizzerias and bakeries. So can you briefly describe the characteristics of the flour? Our flour has extremely high gluten content, in addition to this it comes with a high standard of technical characteristics, assuring

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pizza chefs produce and deliver the same quality of dough time after time after time, making it unbeatable in the market place.

Where can these flours be obtained? From December 2011, Canta Napoli flours is available at really convenient and affordable prices and in the most parts of the UK market. Sorrento Express LTD ensuring What types of flour do next day delivery from you offer? “Monday to Saturday” within Blue Quality- A traditional Alfonso M25. blend especially made for Amitrano, Managing Director We strongly believe in early rising dough and to Sorrento Express. Canta Napoli flour. We believe achieve great results even that once tried, it would be with small gas or electric really hard to part with Canta Napoli, and that’s ovens. Red Quality- A traditional blend for slow rising why we have called it “Pizzamaker’s Soulmate” dough, enriched with Canadian flour for crunchier and lighter products, and Where can I get more information? Manitoba- A precious blend, specific for pastry Sorrento Express Ltd can be contacted by purposes and to enrich the dough for crispier phone on (0208) 8434990, or by email at and more digestible products. sales@sorrentoexpress.com

(Distributor)

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news

Nestlé to strengthen its European frozen pizza business Nestlé has announced a 45 million euro extension to its Wagner factory, located in the city of Otzenhausen, Germany, and which will boost production of Wagner branded frozen food products such as Big Pizza, Piccolinis and Die Backfrische. Production is set to increase from 70 million products to 350 million products annually once the new extension is fully operational in 2013, say the company, with the pizza products being produced including reduced fat, wholegrain, lactose-free and organic varieties which are produced without flavourings or additives. The new extension is Nestlé’s latest investment to expand its frozen pizza business globally. Last year, it added brands DiGiorno, Tombstone, California

Pizza Kitchen, Jack’s and Delissio to its portfolio in the United States and Canada, after acquiring Kraft Foods’ frozen pizza business (this purchase made Nestlé the leader in the North American frozen pizza category, where the company only had a minor presence before). Nestlé entered a joint venture with Wagner in 2005, and increased its stake in the company to 74% in 2010 (it also bought the Buitoni pizza, pasta and sauce business back in 1988). "Nestlé has proven to be the ideal partner to develop our business worldwide and to develop it in new markets. Today we are one of the largest manufacturers of frozen pizzas in Europe,” said Gottfried Hares, managing director for Wagner.

Picture credit: © Nestlé

"We are proud to partner with Wagner. Our businesses complement each other and our partnership will continue to be successful,” added Gerhard Berssenbrügge, chief executive officer of Nestlé Germany. Nestlé and Wagner say that they will also continue to share technology and expertise. Wagner introduced its Stone

Oven pizza over two decades ago and has continued to bring new innovative products to consumers. Nestlé’s new Buitoni Piccolini pizzas use the dough technology that Wagner developed in the late 1990s and in the United States, Nestlé’s DiGiorno pizzas use the same self-rising crust that is used in Wagner’s Backfrische pizzas.

Illegal workers arrested After a recent raid carried out by the UK Border Agency on a Papa John’s store in Bletchley to check on the employment status of the staff employed there, it was found that two employees were in the country illegally having overstayed their visas, and two others were working in breach of their visa conditions, according to a news report in the Milton Keynes Citizen (18 November 2011). Four Pakistani men were arrested, with the franchise owner now possibly facing a £40,000 fine for employing the men, unless they can demonstrate to the UK Border Agency that the necessary checks had in fact been carried out. Terry Gibbs, assistant director for the UK Border Agency in the Thames Valley, commented to the Citizen:“Where we find people who are in the UK illegally we will seek to remove them. But we are also looking to take action against those who employ illegal workers. We’re happy to work with businesses to let them know what checks need to be done on staff, but those who choose to break the law should know that we are out there looking for them and they will face heavy fines.” 10

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Gareth Davies, Papa John’s UK operations director, told us in a statement:“We can confirm that, following a raid on the Bletchley Papa John’s store, the UK Border Agency arrested four members of staff working at the store. “Two members were arrested for overstaying their visas, while the remaining two members were arrested for breach of their visa conditions. All four members have been dismissed from the company, and the franchisee of the store is now helping the Border Agency with their enquiries. “Papa John’s takes its responsibility as a franchisor seriously in providing franchise owners with the right advice regarding employment legalities, and advocates continued diligence with regards to ensuring the necessary checks are made when employing staff who require a visa.” Information about the risks of employing illegal overseas workers can be found at www.ukba.homeoffice.gov.uk/bu siness-sponsors/preventingillegal-working/ and the UK Border Agency’s Employers Helpline is 0300 123 4699. December 2011

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Home of good Pizza

KIREN FOODS

Unit 3 Smallbridge Business Park, Riverside Drive Rochdale, Greater Manchester OL16 2SH T: +4401706 526732 E: enquiries@kirenfoods.com www.kirenfoods.com

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retail news

Cool move for DS-gluten free and Sainsbury’s Sainsbury’s has expanded its free from frozen offering thanks to DS-gluten free with the launch of the first to market gluten and wheat free Tortellini ready meal. The gluten and wheat free Tortellini ready meal is a new addition to the brand’s growing frozen meal solutions range, which includes the DS-gluten free Lasagne in Sainsbury’s, offering free from consumers more choice in the freezer aisle. The DS-gluten free Tortellini ready meal has a traditional Italian recipe of high quality ham pieces in a cream sauce and is packaged in single serve portions. It has a 12 month frozen shelf life and is microwaveable for easy, quick preparation.

The flavour is preserved through gentle quick-freezing as soon as the product is made to ensure it stays fresh and tasty. There are no hydrogenated fats in the Tortellini ready meal and it meets 2012 FSA Salt Guidelines. Emma Herring, Retail Brand Manager at Dr. Schär UK, the company responsible for the DS-gluten free brand (www.dsglutenfree.co.uk), said: "Providing more choice to our consumers is really important and our continuing pipeline of innovative gluten free frozen products shows just how keen we are to do so. "We're proud to be sector leaders and will continue to drive market growth by

Cirio’s first UK TV campaign Cirio, Italy’s best-known tomato brand, is investing £1 million behind a new multi-media advertising campaign, including its first ever commercials on UK television. R.H. Amar, which handles marketing and distribution for Cirio’s range of tomatoes and passatas in the UK, said the four-month campaign, which launches on Christmas Day, was designed to build on the brand’s phenomenal growth over the last 12 months (Cirio is the fastest growing tinned tomato brand in the UK, with sales up by 277% in the last year according to the company). “We have worked closely with CIRIO’s Italian marketing team to help pull together an extensive and impactful campaign that will run across all media platforms in order to build on the brand’s impressive momentum in the UK,” said Simon Fry, marketing director at R.H. Amar. “The campaign will further strengthen and boost Cirio’s foothold in the UK marketplace.” Based around the theme of Cirio’s position as Italy’s favourite tomato brand, the expansive TV advertising will also be supported by digital and print advertising in leading consumer titles, along with in-store promotions. Prime time TV ads are set to hit screens on Christmas Day across selected terrestrial and satellite stations, as well as on specialist food channels.

pizzapasta AND ITALIAN FOOD

The creative focuses on the absolute quality and authenticity that has given Cirio tinned tomatoes a major share of the Italian branded tomato category. Unlike many other tomato brands found in the UK, all Cirio products are grown from seed, harvested and canned in Italy and can lay claim to authentic Italian heritage, say the company. The new advertising is also being supported by a dedicated new web site – www.cirio1856.co.uk – featuring a host of new recipes and recipe videos for consumers to follow at home and forms part of a wider global campaign by Cirio, with ongoing and future television advertising scheduled across other European countries. Christmas day will see the launch of Cirio’s first UK television advertising campaign (the company already sponsor a fleet of 12 UK lorries carrying its recently launched Italian heritage imagery to reflects the company’s genuine Italian credentials).

representing true, proactive innovation that meets real consumer needs. And with Allergy UK citing that more than 45% of people in the UK have a food allergy or intolerance, we're confident that this latest product will be well received."

new product

MCE deliver market-leading bike insurance products An increasing number of retailers are delivering fast food without the correct levels of cover on their bikes and risking hefty fines and motoring convictions by only adding ‘business use’ to policies. MCE Insurance, the UK’s Number One provider of motorbike insurance, are one of the few insurance companies to offer specialist delivery bike insurance and will tailor each policy to your individual needs and offer an ‘any rider’ policy for your delivery bikes. This means that anyone can deliver fast food on your vehicles without restraints that you’ll experience elsewhere like age, driving history or residency. Not only will the title sponsors of the MCE Insurance British Superbike Series provide you with the best price but you’ll also have free RAC breakdown included in any quote. An MCE policy means that you are certain to have the correct cover in place for you and your riders. So give the friendly team at MCE a call on 0844 338 6809 to get the best quote for your delivery bikes. December 2011

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papa news

PAPA Adopts FHRS The Association’s Management Committee has agreed that the Association should adopt the Food Standards Agency’s new national Food Hygiene Rating Scheme as a means for assessing whether retail outlets are suitable to support as members. In future, all businesses seeking to join the Association will be checked out against the scheme if they are in areas where it operates. Some local authorities still have their own schemes and others have none at all. In these areas the Association will check out whatever information is available. While the Association is supportive of the scheme in

raising food hygiene standards across the food industry, it continues to have some concerns about the inconsistency of food inspections and has urged the FSA to set up a ‘calibration’ system to encourage a more consistent approach for inspections. It has also raised concerns over the need for a robust appeals independent appeals system that will allow businesses getting negative audits to have a second chance. The timescale for secondary audits is also an issue than needs addressing as any lag could be damaging to a business. These concerns have been raised with the FSA.

February drive for sales planned Plans are being drawn up for a national promotion in February to help drive pizza and pasta sales in one of the quieter times of year. Plans include the launch of a consumer challenge to find the best new product launched in the last 12 months as well as an on-line competition which can be promoted through social media sites as well as on products. Details will be circulated to members.

Health Department to address Technical Group Forum The Department of Health will be attending the Association’s next Technical Group meeting in February to discuss the implications of their Responsibility Deal for food businesses. The meeting, which will take place at Eclipse Laboratories in Sittingbourne, Kent on Wednesday February 2, is open to all members and is

free to attend. It is also hoped that a speaker on carbon offsetting will also address the meeting. Eclipse will also be talking about some of the services they provide to the food industry. Full details will be emailed to members, or can be obtained from jim@papa.org.uk

Activity Plans for 2012 January 26th – 11am Management Committee Meeting (London) February 2nd Technical Group Meeting (venue to be confirmed) 6th – 12th National Pizza Week March 21st - 11am Management Committee Meeting (London) April 18th Technical Group Meeting(venue to be confirmed) June 13th Technical Group Meeting (venue to be confirmed) 20th - 11am Management Committee Meeting (London) September 10th Closing date for Papa Awards October 10th Awards Judging Panel meets 17th Technical Group Meeting (venue to be confirmed) 24th Management Committee Meeting (London) November 15th - The Pizza Pasta & Italian Food Industry Awards (Lancaster London Hotel, London) (dates may be subject to change)

The Pizza Oven People Nationwide distributors of pizza, bakery and catering equipment. • Pizza ovens • zanolli conveyor ovens • dough mixers • pizza rollers • Refrigerated prep tables • fridges & freezers • chargrills • food prep machines

Tel: 0151 548 5818

WRAP Update WRAP, the government sponsored agency set up to advise on waste reduction, is hoping to have the results ready from its survey of pizza manufacturing in the New Year. New consultants are being appointed to complete the project which was started earlier this year but ran aground before it was completed. Once the work is completed WRAP will address the Technical Group Forum on its findings.

www.papa.org.uk

Fax: 0151 548 5835 E: info@cater-bake.co.uk W: www.cater-bake.co.uk UK agents for

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The 24 November 2011 saw the hosting of the twenty third Pizza Pasta and Italian Food awards at the Lancaster London Hotel in London, an event which attracted close on 400 leading figures from the pizza, pasta and Italian food industry. Hosted by comedian, Barry Williams, the event also supported the Marie Curie charity and was entertained by Big Macâ&#x20AC;&#x2122;s Wholly Soul Band.

nt Entertainme y Sponsored b

Host on table sponsors

CHEESE

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Page Header

2011

NEW INGREDIENT OF THE YEAR AWARD Foodservice category

Winner Leathams (Wild mushroom and truffle paste)

Highly commended: Rondanini (Sliced Finocchiona)

Shortlisted Rondanini (Balsamic vinegar of Modena) Fratelli Roppa (Brasilena) A H Trading (Gyula Sausage) Pictured from left to right: James Faulkner (sales director, Leathams) and Jack Swaysland (vice president, UK and Europe, Papa Johnâ&#x20AC;&#x2122;s).

Sponsored by:

Pictured from left to right: Andy Hirst (head of franchise development, Domino’s Pizza), Sunit Mehta (commercial manager, Saputo) and Sergio Raglio (marketing director Saputo).

Sponsored by:

2011

PIZZA RESTAURANT CHAIN OF THE YEAR AWARD

Winner

Sponsored by:

Pizza Hut

Shortlisted Pizza Express Prezzo Strada Zizzi

pizzapasta AND ITALIAN FOOD

2011 Pictured from left to right: Sunit Mehta (commercial manager, Saputo), Edin Basic (Firezza) and Sergio Raglio (marketing director Saputo).

Industry Recognition Award Pictured from left to right: Ram Sen (Pizza Hut), Andrew Watt (regional manager, Barclaycard) and Chris Wells (Pizza Hut).

Firezza

Shortlisted Papa John’s Pizza Hut

December 2011

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papa awards INDEPENDENT PIZZA DELIVERY OPERATOR OF THE YEAR AWARD

2011

Platinum awards Organica Pizza (London)

Gold awards Red Tomato Pizza (Doncaster) Pizzaface (Brighton) La Favorita (Edinburgh)

Business Innovation Award Jalopy Pizza (Bridport)

Sponsored by:

Pictured from left to right: Adam Holliday and Stephanie Bacon (City Kitchen) and Adrian de Vito (Rondanini).

Sponsored by:

FROZEN PIZZA CONVENIENCE STORE RETAILER OF THE YEAR AWARD

Winner

2011

Sponsored by:

The Co-operative

Shortlisted Retail category

All supermarkets (no published shortlist)

Winner City Kitchen Asparagus and Pea Ravioli

Highly commended SuperValu Supreme Beef and Italian Red Wine Mezzelune Giovanni Rana Fusilli Fresh Pasta and Parmigiano Reggiano Fresh Pasta Sauce Tesco Finest Italian Slow Cooked Steak in Chianti with Pasta

Shortlisted Asda Extra Special Handmade in Italy Spicy Sausage Tortelloni Morrisons ‘Italian Deli’ Tomato and Mozzarella Tortelli La Pasta di Franciacorta Tesco Chilli Chicken Ravioli The Co-operative Truly Irresistible Fresh Pasta

www.papa.org.uk

Pictured from left to right: Nasir Mackmood (Avalon) and Adele Balmforth (The Cooperative)

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papa awards

2011 2011

CHILLED PIZZA MULTIPLE RETAILER OF THE YEAR AWARD Sponsored by:

Winner

Asda

Sainsbury’s

Shortlisted

All supermarkets (no published shortlist)

Pictured from left to right: Lindsey Reed and Rachel Hayden (Asda) and Jane Berry (Northern Foods).

Sponsored by:

Pictured left to right: Amy Lindegreen (Sainsbury’s) and Stephen Bolton (CEO, Pasta Reale).

2011

CHILLED PIZZA CONVENIENCE STORE RETAILER OF THE YEAR AWARD

CONVENIENCE STORE PASTA RETAILER OF THE YEAR AWARD

Sponsored by:

Winner

Winner The Co-operative

The Co-operative

Shortlisted

All convenience stores (no published shortlist)

Pictured from left to right: Joshua Hetherington (category buyer, the Cooperative), Adam Rockingham All convenience stores (product manager, the Co-operative) (no published shortlist) and Clare Benfield (editor, Pizza Pasta & Italian Food magazine).

SUPERMARKET PASTA RETAILER OF THE YEAR AWARD

pizzapasta AND ITALIAN FOOD

Sponsored by:

Pictured left to right: Lynne Forbes (category strategy and development manager, the Co-operative), Richard Harrow (MD, Freiberger) and Emma Semper (the Co-operative) December 2011

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2011

THE PAPA INDUSTRY AWARD

Winner

Sponsored by:

Alan Rogers

A cash draw for £300 and a traditional raffle (which raised £2,500) in aid of the charity, Marie Curie Cancer Care, was held on the night and drawn by Glanbia Cheese’s David Cruddos (sponsors of the evening’s entertainment).

Raffle Prizes for the lucky winners included two adult and two child tickets for the London Eye, an overnight stay with breakfast at the Lancaster London, a case of fine champagne, a signed Nigella Lawson cookbook, a Nina Campbell designer wash bag , a Sophie Kinsella book set and cheese hampers from Bel UK. Entertainment Sponsored by

Pictured left to right: Ian Kent (commercial director, Stateside Foods) and Alan Rogers (formerly sales director at Glanbia Cheese, now retired).

CHEESE

2011

The Pizza, Pasta & Italian Food Association would like to thank all of the sponsors and judges of this year’s Pizza, Pasta & Italian Food Industry Awards for their support, as well as all the venues where the regional heats for this year’s Pizza Chef of the Year competition were held. Our thanks also go to Jestic for the use of their oven in the final. www.papa.org.uk

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papa awards

Pizza Chef of the Year

Pictured from left to right: Russell French (Solway Foods) and Camilla Deane (foodservice controller, Bel UK).

Pictured from left to right: Tony Macera (Divito’s) and Graham Stoodley (managing director, Dell’ami).

Pictured from left to right: Alan Ribakovs (sales and marketing manager, Whitworth Bros) and Russell French (Solway Foods).

Bel UK Boursin Cheese Pizza Chef of the Year

Dell’ami Kalamata Greek Olive Chef of the Year

Whitworths Bros Flour Pizza Chef of the Year

Category winner: Russell French (Solway Foods, Worksop) Shortlisted: Darren Smith (Battlefield Restaurant, Glasgow), Roberto Galici (Amore Restaurant, Glasgow), Pasquale Spaziano (Pizzeria Rustica, Richmond), David Hurst (Portobello Restaurant, Aldridge) and Gavin Lewis (Solway Foods, Worksop).

Category winner: Tony Macera (Divito’s, Hamilton, Glasgow) Shortlisted: Comron and Darius Hayati (Red Tomato Pizza, Doncaster), Neil McCulloch (Solway Foods, Corby) and Kayleigh Kirk (Solway Foods, Worksop).

Category winner: Russell French (Solway Foods, Worksop) Shortlisted: Roberto Scarano (Eatalias, Edinburgh), Darren Smith (Battlefield Restaurant, Glasgow), Rob Tucker and Cesare Marinaro (Pizzeria Venezia, Rushden) and Aldo Viscotti (Farrell’s Restaurant, Keynsham). Pictured from left to right: Tony Macera (Divito’s, Hamilton, Glasgow) and Graham Stoodley (managing director, Dell’ami).

Pizza Chef of the Year 2011 Tony Macera (Divito’s, Hamilton, Glasgow)

Pictured from left to right: James Woodman (brand manager, Birra Moretti) and Tom Mullin (Rossini’s).

Birra Moretti Pizza Chef of the Year Category winner: Tom Mullin (Rossini’s, Northern Ireland) Shortlisted: Comron and Darius Hayati (Red Tomato Pizza, Doncaster), Darryl Flynn (The Old Stag, Conwy), Giuseppe Ferraro (La Piazza, Thornbury), and Rob Tucker and Cesare Marinaro (Pizzeria Venezia, Rushden).

pizzapasta AND ITALIAN FOOD

PIZZA CHEF of the year 2011

December 2011

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Congratulations to Russell French Solway Foods, Whitworth Bros flour, Pizza Designer of the Year

Pizza Flour for the Pizza Professional

Victoria Mills,Wellingborough,Northants NN8 2DT Tel:(01933) 441000

www.papa.org.uk

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a z z i P f e h C l a n i F

PIZZA CHEF of the year 2011

The criteria In judging the competitions, the judges were looking for pizzas to score well in terms of innovation (something different from existing products in the market), commercial viability (the product is viable to make and sell in retail or catering environment), presentation (that it looks pleasing – enticing - to the eye) and eats well (ideally has that ‘more-ish’ factor that makes you want to eat more). It was also a requirement of the competition that each of the recipes used one of the sponsors’ ingredients, and thus also show the competitor’s ability to be creative within defined limits.

pizzapasta AND ITALIAN FOOD

After a series of hard fought regional heats, the finalists in this year’s Pizza Chef of the Year competition gathered in London at the Lancaster London Hotel on 24 November 2011 to compete for the coveted title of Pizza Chef of the Year, as well as the awards for each of the individual pizza categories sponsored by Bel UK, Dell’ami, Whitworth Bros and Birra Moretti.

PAPA would like to thank Michael Eyre (from Jestic, who provided the pizza ovens for the final of the competition) for his help with organising the contestants on the day.

The judges Each competitor in each category was required to make up their pizza in front of a panel of judges drawn from across the industry. Lisa Moore (Cheese Warehouse) Francesco Santocono (Italian Pizza Courses) Amy Lindegreen (Sainsbury’s) Camilla Deane (Bel UK) Angela Trofymova (Dell’ami) Alan Ribakovs (Whitworth Bros) James Woodman (Birra Moretti)

December 2011

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BEL UK Boursin cheese Pizza Chef of the Year Darren Smith, Battlefield Restaurant, Glasgow. Chicken and Potato Boursin Pizza (roast chicken and potato slices served with garlic and herb Boursin minis). Selling price: £7.90

Roberto Galici, Amore Restaurant, Glasgow. Boursin stuffed chilli, mushroom, mozzarella and spinach pesto pizza (pizza dough topped with home made spinach pesto, chillies stuffed with Boursin cheese - breaded and deep fried - pan fried Porcini mushrooms seasoned with salt, pepper and flamed with white wine, garnish with poppy seeds) Selling price: £12.85

CATEGORY WINNER

David Hurst, Portobello Restaurant, Aldridge. Boscaiolla pizza (pizza dough spread with pesto sauce olive oil, pine nuts, Parmesan cheese, basil leaves - and topped with mixed forest mushrooms, mozzarella cheese, Boursin cheese and fresh basil leaves). Selling price: £10

www.papa.org.uk

Russell French, Solway Foods,Worksop. Smoked Salmon, Spinach and Boursin Pizza(pizza base spread with a hollandaise sauce made with white wine vinegar, onions, butter, eggs, Boursin and lemon, then topped with mozzarella, smoked salmon, Boursin balls and spinach. An egg is cracked into the centre of the pizza and when cooked, glazed with Boursin hollandaise and rocket) Selling price: £12.00

Pasquale Spaziano, Pizzeria Rustica, Richmond. Smoked salmon, crayfish and Boursin pizza (pizza dough topped with Fior di Latte mozzarella and Boursin cheese, baked and topped with marinated smoked salmon, crayfish, yellow and red cherry tomatoes, lemon zest and chives). Selling price: £12.50

Gavin Lewis, Solway Foods, Worksop. Pork three ways pizza (pizza base spread with pizza sauce, topped with mozzarella, crisp oak smoked bacon, crisp pancetta, confit of belly pork and topped with mango chutney) Selling price: £9.95

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Dell’ami Kalamata Olives Pizza Chef of the Year Tony Macera, Di Vito’s Pizzeria, Hamilton. Four cheese, parma ham and olive pizza (a white pizza topped with mozzarella, Camembert, mixed herbs, Parma ham, ricotta cheese, feta cheese, fried orange rind and olives). Selling price: £12.00

Comron and Darius Hayati, Red Tomato Pizza, Doncaster. Black Sea Pizza (pizza dough topped with Red Tomato’s own pizza sauce, anchovies, black olives and sea weed). Selling price: £5.99

CATEGORY WINNER

Neil McCulloch, Solway Foods, Corby. Kalamata olive and red pepper pesto pizza (pizza base spread with red pepper pesto made from tomato puree, basil oil, water, sundried tomato puree, regatta crumb, rapeseed oil, red peper, pinenut, parmesan, garlic, fresh basil, salt, cracked black pepper, red wine vinegar, lemon juice, sugar, Kalamata olives and starch, and topped with fresh mozzarella, sundried plum tomatoes, kalamata olives, fresh basil, oregano and regatta crumb). Selling price: £3.35

pizzapasta AND ITALIAN FOOD

Kayleigh Kirk, Solway Foods, Worksop. Paprika chicken and chorizo pizza (pizza base made with Whitworth strong bread flour, ground semolina, yeast, sugar, extra virgin olive oil and chopped Kalamata olives, then topped with Catalan sauce, grated mozzarella, sliced paprika chicken, chorizo, red onions, red peppers and kalamata olives). Selling price: £8.95

December 2011

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Birra Moretti Pizza Chef of the Year Tom Mullin, Rossini’s, Northern Ireland. Cheddar, ham, tomato and beer caramelised onions on Birra Moretti pizza base (Birra Moretti pizza base topped with tomato sauce, mature farmhouse cheddar cheese, smoked ham, apple, diced tomato and onions caramelized in butter and Birra Moretti). Selling price: £9.90 Comron and Darius Hayati, Red Tomato Pizza, Doncaster. Moretti pizza pie (Beef previously marinated in Moretti beer cooked in a casserole with red onions, carrots and peas with half a bottle of Moretti beer, then placed on top of pizza with carrots, peas and red onion and mint and folded to a calzone) Selling price: £6.55

CATEGORY WINNER

Darryl Flynn, The Old Stag, Conwy. Italian sausage, leek and thyme pizza (pizza dough made with Birra Moretti beer topped with tomato sauce, diced mozzarella, cooked leeks and fried crumbled Italian sausage, garnished with scatter thyme leaves and chilli flakes). Selling price: £8.95

Giuseppe Ferraro, La Piazza, Thornbury. Moretti and BBQ Chicken pizza (pizza base spread with mix of barbecue sauce and double cream and topped with Fiori di Latte cheese, chicken strips previously marinated in Birra Moretti, black peppercorn and salt and panfried, with curly endive braised in Birra Moretti). Selling price: £8.95

Rob Tucker and Cesare Marinaro, Pizzeria Venezia, Rushden. Hat-man pizza (pizza topped with plum tomato sauce, 100% mozzarella, homemade sausages with Birra Moretti, Aberdeen Angus beef and cracked black pepper, topped with chillies and fresh basil drizzled in olive oil) Selling price: £9.95 32

pizzapasta AND ITALIAN FOOD

December 2011

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Whitworths bros flour Pizza Chef of the Year Roberto Scarano, Eatalias, Edinburgh. Calamari, aglio, olio and peperoncino pizza (pizza base made with Whitworth flour, topped with mozzarella, tomato Datterino, strips of squid sautéed with chilli garlic oil, seasoning and breadcrumbs and basil). Selling price: £13.90

Russell French, Solway Foods, Worksop. White crab, sweetcorn, caviar, samphire and mozzarella pizza (pizza base spread with concase of sweetcorn, topped with mozzarella, crab, samphire, old bay seasoning and garnished with caviar) Selling price: £12.00

Darren Smith, Battlefield Restaurant, Glasgow. Pizza Zabaglione for two (a sweet pizza made with mascarpone zabaglione and fresh berries). Selling price: £8.90

Rob Tucker and Cesare Marinaro, Pizzeria Venezia, Rushden. Calabria pizza (pizza base made with Aquilla flour, topped with 100% buffalo mozzarella cheese, apple sauce and slow cooked pork finished with pancetta crisps and fresh sage) Selling price: £8.95 Aldo Viscotti, Farrell’s Restaurant, Keynsham. Butter Blush Pizza (pizza dough made with Whitworths flour topped with butternut squash puree, goat’s cheese, sunblushed tomatoes, caramelised onion and rocket) Selling price: £12.95

CATEGORY WINNER

pizzapasta AND ITALIAN FOOD

December 2011

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Pizza Chef of the Year 2011 The final two regional heats of the Pizza Chef of the Year competition were held in Bristol and Sevenoaks, with the category winners going on to compete in the national final held in the Westbourne Suite of the Lancaster London Hotel, Lancaster Terrace, London on 24 November 2011 (turn to page 28 for the winners). Each competitor was required to make up their pizza in front of the judges drawn who were on the look out for innovation (something different from existing products in the market), commercial viability (the product is viable to make and sell in retail or catering environment), presentation (that it looks pleasing – enticing - to the eye, eats well (ideally has that ‘more-ish’ factor that makes you want to eat more) and innovative use of the product. It was also a requirement of this competition that each of the

South West heat This heat was held on 24 October at the Bristol Skills Academy, Hengrove Park, Bristol. 36

pizzapasta AND ITALIAN FOOD

recipes used one of the sponsors’ ingredients, and thus show the entrant’s ability to be creative within defined limits.

PIZZA CHEF of the year 2011

Judging panel Camilla Deane (account controller Foodservice - Bel UK Ltd) Jonnie Archer (Dell’ami) James Woodman (brand manager Birra Moretti)

Boursin Garlic and Herb Cheese Category Joint winners David Hurst, Portobello Restaurant David Hurst (left), Portobello Restaurant, Aldridge, West Midlands, receiving his winner’s certificate from Camilla Deane of Bel UK Ltd for his winning Boscaiola pizza. Gavin Lewis, Solway Foods Gavin Lewis (left), Solway Foods, Manton Wood, Worksop, Nottinghamshire, receiving his winner’s certificate from Camilla Deane of Bel UK Ltd for his winning Pork Three Ways pizza.

December 2011

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pizza chef of the year

Dell’ami Kalamata Greek Olive Category Winner

Whitworths Pizza Flour Category Winner

Kayleigh Kirk, Solway Foods. Kayleigh Kirk (right), Solway Foods, Manton Wood, Worksop, Nottinghamshire, receiving her winner’s certificate from Dell’ami’s Jonnie Archer for her winning Paprika Chicken and Chorizo pizza.

Aldo Viscotti, Farrell’s Restaurant Aldo Viscotti (left), Farrell’s Restaurant, Keynsham receiving his winner’s certificate from PAPA’s Pam Sainsbury on behalf of Whitworth Bros Ltd for his winning Butter Blush pizza.

Birra Moretti Beer Category Winner Giuseppe Ferraro, La Piazza. Giuseppe Ferraro (left), La Piazza, High Street, Thornbury, Gloucestershire receiving his winner’s certificate from Birra Moretti’s James Woodman for his winning Moretti and BBQ Chicken pizza.

www.papa.org.uk

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pizza chef of the year

South East Heat This heat was held on 17 October at Bel UK, Sevenoaks, Kent.

Judging panel Camilla Deane (Bel UK Ltd) Jackie Murphy (Bel UK Ltd) Daniela Busseni (Bel UK Ltd) Karen Hunt (Bel UK Ltd) Elizabeth Carr (Bel UK Ltd) Janet Carroll (Bel UK Ltd)

PIZZA CHEF of the year 2011

Adele Bird (Bel UK Ltd) Angela Trofymova (Dell’ami) James Woodman (Birra Moretti)

Dell’ami Kalamata Greek Olive Category

Boursin Garlic and Herb Cheese Category

Winner

Neil McCulloch, Solway Foods.

Pasquale Spaziano, Pizzeria Rustica

Neil McCulloch (right), Solway Foods, Corby receiving his winner’s certificate from with Dell’ami’s Angela Trofymova for his winning Kalamata olive and red pepper pesto pizza.

Pasquale Spaziano (right), Pizzeria Rustica, Richmond receiving his winner’s certificate from Bel UK’s JeanNoel Darniche for his winning Smoked Salmon, Crayfish and Boursin pizza.

Birra Moretti Beer Category

Whitworths Pizza Flour Category

Winners

Rob Tucker and Cesare Marinaro, Pizzeria Venezia

Rob Tucker and Cesare Marinaro (left), Pizzeria Venezia, Rushden receiving their winners’ certificate from Birra Moretti’s James Woodman for their winning Hat-man pizza.

Rob Tucker and Cesare Marinaro (left), Pizzeria Venezia, Rushden receiving their winners’ certificate from PAPA’s Pam Sainsbury for their winning Calabria pizza.

pizzapasta AND ITALIAN FOOD

December 2011

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bread

Frozen and fresh Demand for high quality, artisan style breads is being driven by greater consumer interest in provenance, health-enhancing properties, and the manner in which it is made. At the same time, suppliers are offering outlets convenient, frozen formats that can still deliver on freshness and authenticity. Taste and freshness Foodservice bakery supplier, Lantmännen Unibake, recently conducted some research into current UK bread market trends through a series of 500 detailed interviews focusing on consumer purchasing decisions and preferences for buying bread and bread products. Unsurprisingly, taste came out on top when participants were asked what the most important factor was when buying or eating bread, with 30% saying it was their number one priority. Being freshly baked was deemed the second most important, with ‘low price’, ‘wholegrain’ and ‘healthy’ all found to be lower down on the list of priorities in the company’s survey. “The persuasiveness of aroma cannot be underestimated as our research revealed - 84% of those we questioned said they were tempted to buy when they could smell freshly baked bread, as it adds to the eating experience,” says Kate Raison, marketing director at Lantmännen Unibake. When asked about their opinion on bread, a majority (59%) agreed that quality was more important to them than cost or special offers, making it clear that customers are more concerned with getting value for money, with little room for compromise. In general terms, the survey found that people were more adventurous with their diet 40

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compared with two or three years ago. A high percentage also claimed they eat more wholegrain bread than before, demonstrating that health remains a primary consideration for some and reinforcing the need for menus to be regularly updated to include a variety of options to suit these different requirements. “This latest research provides us with important insight into the criteria consumers apply to bread products they purchase and in turn, what products they are looking for and how food service operators can cater for their needs,” adds Kate Raison. “Taste, freshness and quality are all key, so it’s no longer just about offering less expensive alternatives but about making this staple food as appealing as possible. We also found a continuation in the trend for on-the-go snacking, particularly at breakfast, so in essence, the wider the range of tasty handholdable products, the greater the sales opportunities will be.” Lantmännen Unibake UK’s (www.lantmannen-unibake.co.uk) own Le Pain Chic range consists of ready to bake French breads and petits pains, including both white and malted wheat varieties, designed to meet the demand for great taste and freshly baked bread, say the company. Being supplied frozen allows the customer to bake off the bread when they need to, therefore

reducing wastage and providing effective portion control. Locked in freshness There can be no doubt that when eating bread out of home, consumers like to believe that they are getting fresh, but the reality for caterers is that there are many benefits to be had from buying in good quality, frozen speciality breads to enhance and add value to their menu. According to the British Frozen Food Federation’s report (The British Frozen Food Industry – A Food Vision, 2 November 2010), the UK foodservice frozen food market was worth £2,261m in 2009, with frozen food sales showing an increase by 2.4% between 20062009. Back in July 2007, a study by Leatherhead Food International (which looked at retail frozen food shopper attitudes) also found that before making any comparisons with chilled food, consumer perceptions of frozen food were in fact positive. This study found that consumers clearly recognised the benefits of ‘the freshness being locked in’, no use of preservatives, good taste, less waste, longer shelf life, as well as the fact that frozen food could be more economical, but stigma and snobbery were found to be barriers to buying, not least when applied to frozen bread. However, for operators, the time it takes to make from scratch can

be consuming and labourintensive, and speciality breads often require specific equipment, techniques and ingredients to make them, so there are clear benefits to operators to buy in being able to source a wide variety, extended shelf life, as well as the ability to only use what you require, enabling low waste, are just a few. La Pizza Company, for example, supplies a range of hand-made, part-baked, frozen pizza bases and speciality breads, as well as being able to provide bespoke items, all of which remove the timeconsuming element of making and proving the dough, ensuring that outlets can deliver the very best in consistent quality. Their Tascas, for example, are proving to be an innovative alternative to Panini and great for high volume, quick service operations, say the company. Being fully baked (unlike the Panini), Tascas can be served cold-filled or take just 90 seconds to heat through on a Panini grill, vastly reducing queue time, and at the same time delivering a soft eat with a number of tasty varieties (Red Onion, Caesar, Plain and Multigrain). For additional margin, the company suggest serving soup with speciality bread on the side, such as Focaccia, one of the oldest and most popular of the Italian breads. La Pizza’s is made by hand December 2011

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Lantmännen Unibake UK recently launched a soft bread Tomato and Cheese swirly with an Italian-style tomato filling of tomato purée, onions, garlic purée, lemon juice and black pepper, finished with a creamy Gouda cheese and basil topping, and that can be served on its own as a takeaway snack or as an accompaniment to soups, salads and cheeseboards (for something even more spectacular, you can slice, toast and top them to make canapés with the wow factor).

using extra fine, ground Durham semolina wheat, giving it an open, light structure. The dough is fermented over 24 hours to allow the flavours to develop, creating a traditional, Mediterranean feel and after baking, the product retains a moist texture, meaning that consumers will never guess that it was once frozen, claim the company (all of La Pizza Company’s products contain less than 1% salt and are made using the finest, natural ingredients, containing no preservatives or GM products). The French bakery manufacturer, Délifrance UK Ltd (www.delifrance.co.uk), has recently launched a range of authentic Italian breads called Panitaly following its acquisition of Italian bread manufacturer SEFA earlier this year, and which are available in thaw and serve, or bake from frozen formats. Produced in Milan using the age-old, traditional Italian ‘slow process’ which creates a fuller flavour and defined crumb, the range of breads includes well known lines such as the Grilly presliced bar marked panini and the fully baked, pre-sliced Ciabattina Rustica alongside an extensive range of simple sandwich breads such as the multicereal Giotto. There are breads for dipping, including the raisin and fig, or the green olive Frustino through to large loaves such as the cherry

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tomato Panfocaccia. “We are delighted to announce our new Panitaly range to our foodservice customers as it’s a natural complement to our existing authentic Continental breads,” explains Délifrance Head of Foodservice Lucy Pickersgill. “Délifrance is trusted to supply the very best in authentic added value and versatile breads and a traditionally made Italian bread range is a natural fit within our current authentic bread portfolio. “We have supplied quality breads to the UK catering market for almost three decades and finally selected SEFA, which has made its mark on the sector since it launched in 1992 making Italian breads, as the perfect partner to our French bakery operation.”

bakery to supply speciality breads nationally that are made with 100% British flour. Its products are exclusively manufactured for the foodservice sector and aren’t available to consumers through retail outlets. Describing its breads as the

antidote to mass-produced breads from high-speed plant bakeries, all of its products are hand-finished using traditional slow fermentation methods at the company’s artisan bakery in Kent. A two-step sponge and dough method is used to give a depth of

All British Reflecting the rising interest in provenance, Speciality Breads Ltd (www.specialitybreads.co.uk), a manufacturer of high quality bread for the foodservice industry, started 2011 by signing up for the Assured Food Standards ‘Red Tractor’ scheme, showing trade buyers and, in turn, caterers, that all its breads are now made with 100% British flour in support of the UK farming industry. With a client base of pubs, hotels, restaurants, coffee shops, bistros, contract caterers and more, Speciality Breads Ltd was the first and only dedicated UK foodservice

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bread Panary sells large wood-fired masonary ovens Panary (www.panary.co.uk), in Dorset, known mainly as a bread school, is also an agent for top quality masonry ovens – le Panyol, from France. These ovens are distinguished because the refractory masonry is all clay, and no cement is used, say the company. The clay comes from the company’s own quarry – the famous white clay of Larnage, in Tain l’Hermitage, Provence (the white clay - high in both silica and alumina - was famous for pottery as far back as Roman times). Panary’s Paul Merry describes these recently sold ovens as the second largest in the company’s size. Three ovens have just been brought into England and are being commissioned now, and are nearly two metres in inside diameter, and fired with wood only. One oven is going to River Cottage’s new restaurant in Plymouth and the other two are sitting side by side in Bridget Hugo’s new bakery, Bread Bread, in Brixton, London. Bridget has made her name as a baker with her business Wild Caper situated in the Brixton market hall, where a night operation bakes in Neapolitan pizza ovens that have been super heated for the celebrated Franco Manca pizza restaurant during the day. “These le Panyol ovens are very flexible with their massive heat retention and capability for long baking periods before refirings,” explains Paul Merry. “Further, for a business like a large restaurant such as River Cottage in Plymouth, an oven like this is a real workhorse for pizza and bread, and then can be handed over to the cooks for all types of roasting plus confectionery and puddings to be baked for free in its steadily falling heat.” The Délifrance Panitaly range.

flavour and texture not commonly found in products for the foodservice industry. Baked and frozen, ready for use, the Speciality Breads range covers traditional and contemporary continental classics. Products include fullybaked breads, quick-bake breads and ready-to-prove breads, and all products carry the Red Tractor mark on their packaging. As a mark of British quality, the Red Tractor is estimated to appear on more than £10 billion worth of food and drink annually, mainly sold through major retailers such as Tesco, Sainsbury and ASDA, and foodservice operators are becoming increasingly aware of this scheme and are starting to incorporate the Red Tractor logo in their menus. “Until now, there has been no 42

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nationally available source of speciality breads for caterers, made with 100% British flour. Thanks to our commitment to UK farming, caterers and their customers can now enjoy the same choices when dining out as they do at home,” says Peter Millen, sales and marketing director at Speciality Breads Ltd. “We display the Red Tractor as a symbol of our commitment to British ingredients. The Red Tractor logo includes a statement of origin in the flag device. When a consumer sees the Union flag, they can be sure that the food originates from UK farms. It is clear that the provenance of produce is becoming more important to consumers, who are keen to cut down on food miles and support the UK farming industry.”

Caption: Foodservice Equipment Marketing (www.fem.co.uk) has launched the new Vollrath heavy duty planetary mixer range with a comprehensive selection of attachments, all designed for demanding applications and constant use, the gears and shafts of all mixers being made of heattreated alloy steel for long life and quieter operation.

Health promoting UK suppliers and manufacturers of functional clean label ingredients, Ulrick & Short Ltd, has launched a range of oil and fibre ingredients for use within baked items, cereal bars, dressings, yoghurt and milk based drinks. As an exceptionally functional food ingredient, flax has numerous advantages for food producers, point out the company, including improved nutritional profile claims such as 'high in fibre' and 'a natural source of Omega 3' and 'helps maintain a healthy blood cholesterol level', enabling food manufacturers to be able to present customers with foods that not only taste good but also provide health benefits. Ulrick & Short's range of Omelin flax oils are highly versatile, say the company, and can be used in all oil based dressings as well as being a healthy replacement or addition for cakes and breads. Derived from flax rather than being extracted from fish, this high source of omega 3 oil is suitable for vegetarians and unlike many other omega 3 supplements, Omelin has minimal flavour impact on finished products. Complementing the Omelin range is the company's selection of Scilia flax fibres, which are available as both coarse and fine grades and are suitable for a wide range of bakery applications from cereal bars and biscuits to morning goods including sliced bread, bread rolls and muffins. Flax (also known as linseed), has long been renowned for its health and functional properties and adds an exciting new dimension

for Ulrick & Short's existing range of clean label ingredients. Natural in taste and free from genetic modification, this highly nourishing range of flax ingredients provide a rich source of Omega 3 and are combined with Omega 6 for superior dietary balance and healthy digestion, which will help food producers to readdress the issues associated with achieving the correct ratios of Omega 3 and Omega 6. Ulrick & Short's say that their collection of flax ingredients has been processed under stringent conditions, is free of pesticide residues, mercury and other heavy metals to ensure that there are no changes to the fatty acids and that the oil does not become oxidised. Unlike many other forms of flax on the market, claim the company, their dry powder flax does not produce a nutty taste and can be easily bound into bakery mixes, dough and cereals and incorporated into yoghurt and milk formulations. This new range of flax ingredients, cold processed under nitrogen in Scandinavia to achieve low oxidation and stable fatty acid composition, will provide food producers with innumerable opportunities to create countless new products for the increasingly health conscious market, where viable health claims including cholesterol will be able to be declared.

December 2011

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flour

Pizza chefs

flock to flour days Two well known suppliers of Italian pizza flour (Agugiaro & Figna and Caputo) held demonstration and showcase events recently, giving numerous pizza chefs from across the London area a great opportunity to find out more about how to make authentic, Neapolitan style pizza, as well as learn more about the nature of the various types of flour. Pizza making masterclass The path being undertaken by the association of the Verace (True) Pizza Napoletana (AVPN ) in bringing authentic, Neapolitan style pizza to the UK is starting to bear fruit, reports the AVPN’s Stefano Auricchio, with the Italian association now involved in activities linked to their suppliers’ pizza products. A pizza seminar was held at Pizza Metro Pizza restaurant in Notting Hill, London on 7 November 2011 in co-operation with Agugiaro & Figna flour and GI.Metal (suppliers of pizza making tools), and proved to be a great success say its organisers. Over 80 restaurateurs and pizza chefs, mainly from the London area, gathered around the restaurant’s traditional oven (fuelled by seasoned beech logs) to see the famous pizza masters Guglielmo Vuolo, Franco Pepe and Nicola Demo in action. The pizza master Guglielmo Vuolo of Naples (the fourth generation in a family of pizza

masters) stressed the fundamental aspects of the traditional technique for the production of the true Neapolitan pizza. Namely that the basic ingredients - flour, yeast, tomato, mozzarella, olive oil and salt – must all be sourced with particular and defining characteristics that are, in turn, essential for making ‘true’ pizza.

Pizza Metro Pizza in Notting Hill, London, hosted a practical demonstration of the use of Agugiaro & Figna flour to make pizza.

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Only by having the right proportions of the ingredients linked to the correct times of proving will the pizza have unequalled fragrance and digestivity, he pointed out. The master chef Franco Pepe of Caiazzo, near Naples, illustrated the characteristics of pizza dough made entirely by hand, and showing that there is great scope for this tradition to still be maintained in this modern, high tech’ era. The contribution of master chef, Nicola Demo, emphasised the availability and tradition of Neapolitan pizza mother yeast (once conceived and prepared secretly by all Neapolitan pizza chefs!), making clear that these days it is now possible for everybody to be able to reach this high standard if they so choose. The presence of the expert

chefs at this event helped to underline the importance of the role of the AVPN. Primarily, to communicate the right information on the ingredients and method in order to clarify and make available the means for pizza chefs in the UK to be able to make the ‘True Pizza Napoletana’, just like their Italian counterparts. “This meeting has also revealed that the London market is very receptive to this concept as shown by the growing number of pizza places that are gradually rediscovering the genuine products that create the winning combination for the Neapolitan pizza,” commented AVPN’s Stefano Auricchio at the event. “Another consequence of this meeting has been the decision to set up more seminars under the auspices of AVPN that will take place in 2012, and that will be held December 2011

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flour in different towns across England and Scotland.” Third Caputo workshop A Neapolitan team of pizzaioli accompanied Antimo Caputo recently to the hosting of a third workshop dedicated to pizza making, held at showroom of the flour company’s UK distributor, Casa Julia Plc, in Braintree, Essex. A busy morning session was dedicated to coaching some enthusiastic pizzaioli from London, all of whom were very keen to improve, and learn more about, the technique of making of pizza a metro (by the metre). With some 30 pizzaioli per session, the day proved to be a very busy and hands on one for all the participants with Franco, the chief instructor, passing on the secret of how to mix Caputo flour to make the perfect pizza Napolitano. Caputo calculate that their brand of flour is used by more than 90% of all pizzerias in Naples, and the Campania region. All the participants at the showcase event were also shown how to best use other high quality ingredients required in pizza - in particular mozzarella fior di latte from

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Latteria Sorrentina, peeled tomatoes La Regina Del Pomodoro, squeezed by hand to make the sauce, extra virgin olive oil from olive oil company, Di Carlo, who use only the best oil sourced from Cilento and Basilicato. The second session, held in the afternoon, was dedicated to the use of electric and gas ovens made by Domenico Griguano, and how to make sure that the pizza dough was best suitable for various conditions. Antimo Caputo also outlined the characteristics of his company’s blue flour, explaining how it helped to make a light pizza. Soft milling, with a choice of up to 30 different wheats, and the dedication of three generations of the Caputo family, reflected Antimo Caputo, has led to the creation of a successful product that has become extremely popular with many Neapolitan pizzerias. Antimo Caputo (second from right) visited Enzo Santomauro (second from left) for a flour workshop at the Casa Julia showroom recently, accompanied by some expert pizzaioli from Naples.

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At a Domino’s near you… It’s been a very busy year for Domino’s Pizza in the UK - a host of new store openings, new product development, greater involvement in local communities, as well as some new store openings in new types of locations - and all meaning that the appeal of Domino’s pizza is widening even further. Motorway milestone Domino’s Pizza open its 700th UK store back in October, and now has a new concepts team made up from people inside the company with 2011 having already seen the brand arrive on the motorway and in the supermarket. The chain has teamed up with motorway services operator Moto Hospitality Limited to bring the UK its first motorway Domino’s store, and with Tesco to add a Domino’s Pizza to the Tesco Extra store in Dudley, Birmingham. More new types of store location could well be on the cards, hint the company, but they are remaining tight-lipped for now. Their first motorway store (a ‘trial’, collectiononly store that features the latest Domino’s store fit and branding) opened on the M4 at Leigh Delamere East services in Wiltshire in June, the start of a joint business enterprise with 40 plus more similar stores planned in future, say the company. A second trial site will open at the Cherwell Valley services on the M40 in Oxfordshire, with each store creating

A new market - Domino’s Pizza is now available to a variety of motorway travellers.

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new full and part time jobs. “We are always looking for new partners and now encompass many of the high street brands such as Burger King, Marks & Spencer and Costa,” says Martin Bird, general manager of Moto Leigh Delemere.“The menu reflects what you could get in the high street, so people are familiar with the product offering. On the high street 80% of orders are delivery, but here it’s collection driven and we have all sorts of customers from coach travellers to business travellers, students, festival goers, football fans and HGV drivers. Recently we successfully catered for a coach load of soldiers who wanted pizza all round!” The store’s manager, Sarah Bailey, who has previously worked for Domino’s in a high street store, says that apart from being collection oriented, running the motorway store is much the same as the high street, with the same training provided, the same core menu being offered (although at the time of writing, no cookies or gourmet pizzas are sold at the motorway location), and the same opportunities and challenges to be faced in coping with peaks and lows in demand. As the motorway site does not need delivery drivers, it employs twelve part-time staff, compared to a high street store that would require 25 to 30. The store is open from 11am to 11pm every day, and customers are able to order ahead by calling the store on 01666 838880. “At a high street store, there tends to be an emphasis on the evening trade, whereas on the motorway it’s at lunch time, and there are more ‘grab and go’ type customers going for our small,‘personal pizzas’,” Sarah Bailey reports. “We use the same suppliers and are supplied with our ingredients from the Milton Keynes commissary and we monitor our stock levels to get a feel for demand. Once we have been in operation for six months – we feel it’s important to get the first store ‘right’ - we will have a greater idea of the ups and downs in demand.”

Competition-wise, Domino’s are up against Burger King and Costa and other smaller operators, but no pizza focussed ones, with Moto owning the franchise of Domino’s and these other brands, and being keen to offer a range of familiar-looking menu choices to their visitors. There are guiding signs for the Domino’s brand inside the service station (it is not located right near the door to the main entrance, but further back), and in the car park, and leaflet drops have been done in the local area to raise awareness, although it is not permissible to directly promote a motorway site as a ‘destination outlet’. Compared to other countries, such as the US for example, currently the UK’s Highways Agency has a conservative three brand sign limit on the motorways. This new presence now means that a wide variety of motorway travellers can order their pizza ahead of time by ‘phone, or use Domino’s iPhone app, Android app or mobile optimised web site, so as to arrange for a piping-hot pizza to be ready and waiting on their arrival at the services. For example, festival goers, Amy Bull and George Young, who were on their way home from the Beach Break Live Festival that took place at Pembrey Country Park in South Wales in the summer, stopped off at Leigh Delamere East and were pleased to see the Domino’s sign.“We ordered a large Pepperoni Passion – it was delicious and just what we needed after a weekend of partying!” said George. Domino’s also came to the aid of AA man, Andy Woodward, technical specialist patrol for

December 2011

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pizza After the pizza making session, prizes were handed out for the best efforts and everyone received their own slice of pizza along with a goody bag, courtesy of Domino's Pizza.

Staff celebrating the opening of the Dudley Tesco Extra Domino’s store.

the AA, who had stopped at the services to assist a gentleman who had broken down. His customer’s car was completely out of action so Andy was pleased to be able to pick up a pizza before he set off on his journey to tow the gentleman over 100 miles back to his home town of Cardigan.“You could say Domino’s came to my rescue – the pizza was really hot and tasty. I look forward to more Domino’s stores coming to service stations, as I am a frequent visitor to these places, so I will enjoy collecting a pizza on my way through,” he said. Located at the Town Gate Retail Park, Birmingham Road, Dudley, Domino’s has also opened its first outlet at a Tesco Extra site, creating 15 local jobs. The store offers a wide menu of pizzas for collection and includes a ‘ready to go’ option enabling customers to pick up a pizza straight away after doing their shopping (pizza lovers can also order ahead in person at the store or by phone, online or using Domino’s iPhone, iPad and Android apps). The store is open from 11am to 11pm, Monday to Saturday, and 11am to 4pm on Sundays. “We are really excited to be opening our first store with Tesco. This gives us a unique opportunity to target a new market and offer shoppers the convenience of being able to order a pizza in advance and pick it up on their way home,” said Chris Moore on the new opening. Young and old Domino’s Pizza staff have also been getting involved with their local communities this year. Pizza and ‘fast food’ in general is often the

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subject of bad press in connection with the diets of school children, but children from the Mere Green Combined Primary School were given a special tour of their store on Lichfield Road so that they could see for themselves exactly what goes on in a pizza delivery outlet, and see the ingredients used for themselves. The students, whose ages ranged from seven to eight, were given a guided tour around the store, shown the fresh ingredients and given a lesson in pizza making. At the end of the day, each of the pupils was also presented with a junior pizza maker certificate. "We really enjoyed having the opportunity to show the children around the store and give them the chance to make their own pizzas,” said Domino’s Pizza franchisee, Raj Bains.“It was great fun for them and for us too. It gave the pupils a unique insight into how their local pizza store works, giving them a fun, educational and memorable experience." The elderly too have also been given a taste of Domino’s, encouraged to get involved in making their own pizzas, guided by Domino’s Pizza staff. In Bishop’s Stortford, in conjunction with Care By Us, staff from the local Domino's Pizza shop, arrived at a weekly Local Links With Us Club, held at the Havers Community Centre, in order to teach everyone how to make pizza. After learning about the ingredients, and watching how the professionals do it, everyone had their own chance to stretch out their own pizza, cover it with Domino’s vine-ripened tomato sauce then top it off with mozzarella cheese. "Everyone who came along had a fantastic time and my staff found it very rewarding. We love getting involved with community-based events such as this and to see how much fun everyone had made it even more special," said local franchisee for Domino's Pizza, Paul Ashurst, of the day. Neil Griffin, performance improvement manager, for Care By Us, agreed.“We were delighted to welcome the team from Domino’s to our club. All our clients enjoy learning something new and this was certainly something different for them to become involved with. They enjoyed eating the pizza, just as much as they enjoyed making it. It was lots of fun and the attendees found the experience very rewarding.”

Product development In response to great demand from pizza lovers, Domino’s launched a new stuffed crust option this year. Featuring mozzarella cheese with a hint of garlic and herbs, Domino’s Stuffed Crust is available on all medium and large pizzas and can be purchased in all UK stores. “Domino’s Stuffed Crust topped the list of all our customer requests so we were delighted to be able to finally launch it,” said Simon Wallis, sales and marketing director at Domino’s, at the launch.“It’s been a while coming but we wanted to make sure Domino’s Stuffed Crust was just right and used our delicious fresh dough. Every Domino’s Stuffed Crust is made by hand to order, ensuring the tastiest pizza and a crust that pizza lovers won’t be able to get enough of.” The company have also launched a new range of gourmet pizzas which feature a host of mouth-watering new toppings on a fresh thin crust base, hand-stretched using Domino’s fresh dough, then covered in sundried tomato and garlic sauce and 100% mozzarella cheese. The initial trio of pizzas included Rustica (juicy chicken breast strips, naturally smoked bacon rashers, baby spinach and SunBlush baby plum tomatoes), Firenze (a firey combination of Ventricina salami, pepperoni and Peruvian roquito peppers) and Florentine (Greek feta cheese, baby spinach and SunBlush baby plum tomatoes). The Quattro Formaggio was added in October (a combination of Mozzarella, Greek feta cheese, Bavarian Blue and Gran Moravia cheeses). A gourmet garlic bread was also launched, made using the new fresh thin crust base, sundried tomato and garlic sauce and 100% mozzarella cheese, and a contemporary new design blue and white pizza box was introduced to mark the Domino’s Gourmet Range launch. “Our new Domino’s Gourmet Range has been specially developed to appeal to a different type of pizza-eater who is looking for a lighter pizza and more distinctive flavours, which are akin to those you might find in a traditional pizzeria. We want to make dining in, the new dining out with Domino’s Gourmet Range,” explains Simon Wallis.

The Quattro Formaggio pizza from the gourmet range.

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Sapore 2012 The Sapore Tasting Experience (www.saporerimini.it) will once again be back in Rimini, Italy from Saturday, 25 to Tuesday, 28 February 2012. A multi-channel exhibition for the Ho.Re.Ca professional, Sapore (the Italian word for ‘taste’) combines six exhibitions sectors under one roof, and gives visitors a chance to experience more than just an exhibition.

Six exhibitions With special initiatives (especially in pizza and pasta), national championships, trends, innovations and regional specialities on display, as well as tasting and demonstrations of products and cooking, Sapore aims to be the most encompassing event for the food and beverage trade. The MIA (International Food Show), MSE (seafood and processing), Divino Lounge (wine, spirits and more), Frigus (frozen food and refrigeration equipment), Oro Gallo (Extra Virgin Olive Oil Expo) and Pianata Birra (beers, beverages, snacks and furnishings) all have dedicated exhibition areas along with their own competitions, tasting opportunities and conferences. Visitors to the MIA will be able to see the full range of products from typical food for pizza restaurants and readymade food for catering, to sweet and savoury snacks, oven ready dishes, meats, cheeses, pasta, fruits, vegetables, sauces and much more. The Oro Gallo area will be showcasing regional producers of 48

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premium olive oils and associated products (including organic). Always popular with large scale buyers as well as retailers and restaurant owners, there is something new to be found every year. An impressive array of frozen, smoked, dried and fresh fish will be on show in the MSE exhibition area, alongside other seafood products and preserves. For those interested in the beverage side, both the Divino Lounge and Pianata Birra cover champagnes, sparkling wines and DOCG wines, as well as beers from over 20 countries and microbreweries. For each exhibition sector, the visitor will also find related machinery and furniture on show, including display counters and freezing equipment. The Sapore 2012 expo layout will also feature specific areas within each sector to dedicated specialities such as Italian and foreign special craft beer and beverage for the Ho.Re.Ca trade, catering, the seafood chain, frozen food, pasta, regional specialities, pizza, oil and wine.

The aim of the whole event, say its organisers, is to address all the distribution channels, to explore all trends, showcase new ideas in the eating out food industry as well as to identify new ways of consumption. Business opportunities As well as putting on an exhibition, the idea behind Sapore is to facilitate business transactions and proactive meetings across the entire F&B world, achieved through global buyer programmes, special incentives and pre-arranged events for each sector. With over 80,000 trade visitors expected to attend, Sapore also involves large distributors and foreign buyers from various parts of the world in an international business meeting programme. UK companies are being invited by the organisers to attend Sapore as part of this initiative which offers participants a unique chance to meet face to face with premium suppliers of products of their choice. As part of the programme, the organisers provide up to three

nights four star accommodation free of charge, local transportation and airport transfer as well as assistance with the meeting arrangements and interpreters if required. 2012 will see the fifth edition of the Large Scale Distribution Buyers Day which will investigate the innovations and crossover between large scale distribution and eating out/catering. In 2011, Sapore saw 4,000 business to business meetings between exhibitors and international buyers coming from 38 countries. “We are organising a very important edition and intend ensuring companies the highest possible business profile with trade members and buyers. In 2011 we organised thousands of business meetings and for 2012 the international level will be even higher,” says Rimini Fiera business unit manager, Patrizia Cecchi. Special initiatives such as Sapore Supermarket will also provide a platform upon which exhibitors can take advantage of a unique opportunity to showcase their products to national and December 2011

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international mass distribution buyers. The Business Marketplace will give beverage companies an opportunity to contact beverage wholesalers who are attending the show to look for new products. Pizza and pasta In 2012, there will also be a specific area dedicated to pizza, with contests, demonstrations and lessons on alternative flours and products for those suffering from celiac disease. The Cooking Pasta sector of the MIA is the largest expo and tasting arena in Italy focusing on pasta and encourages learning, tasting and interaction with the visiting professionals and the specialist chefs and suppliers. Alongside the exhibition, the Italian Pasta Catering Championship sees the best chefs in top cuisine competing against one another and striving for excellence in classic and innovative Italian pasta recipes. It is an event of huge media exposure, aimed at spreading far and wide the new trends in the pasta sector, with the chefs as stars, alongside master pasta makers. The contest is organised in collaboration with the European Chefs Academy and Raimondo Mendolia, awardwinning Chef from Cast Alimenti, specialising in pasta. On Monday, 27 and Tuesday, 28

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February 2012, Sapore will host the Sapore Grand Prix International Chef Contest, the first international contest for hot and cold cuisine, utilising food from the food industry, namely ready to use, cut, cleaned and lightly processed vegetables, frozen and not. The theme of the first edition is Food Industry and Food Service, and the aim is to promote the knowledge and applications of industrially prepared food and its exploitation in catering and food service â&#x20AC;&#x201C; in other words as an ally for cuisine professionals. The contest, coordinated by chef Roberto Carcangiu, will feature three categories - students (hotel school students), juniors (chefs from school-leaving age to 25 years old inclusive) and professionals (over26 chefs). The contestants will participate in a pre-selection, during which a panel of professional chefs will choose the best entries MIA is the largest section of Sapore and dedicated to products for catering, Italian and foreign food and beverage specialities plus organic and gluten-free products. On show will be foodservice products, Italian and foreign regional specialities, bio and gluten free products, frozen food and relevant equipment. This part of the exhibition will focus on providing products to the food service industry and as such is popular with independent restaurateurs, pizza parlours, chains and franchises, catering firms and fast food/take away visitors. The large international and national distributors, wholesalers, importers/exporters and distribution buyers from supermarkets and purchasing groups engage with exhibitors in this sector with assistance from the business meeting programmes, making a truly tangible business to business environment. For food retailers looking for regional specialities the MIA is an excellent place to find an assortment of delicacies ranging from seafood to tomato products. Free entrance tickets to the event are available on application to qualified businesses and UK companies are also welcome to attend as part of the International Buyers Programme (more information can be found at the web site www.saporerimini.it). 49

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health & safety

Don’t wash your hands of hygiene Susan Werro from the Society of Food Hygiene Technology (SOFHT) looks at how the food industry can better its handwashing training to improve food safety, and Adrian Manion of NSF-CMI shares with us his Christmas health and safety checklist. Under control? These days we like to believe that we have hand hygiene in the manufacturing and catering industries under control. It is a basic part of our lives and a pre-requisite in the majority of HACCP studies. But the reality is that poor hand washing facilities and poor personal hygiene are contributory factors in 17% of food borne outbreaks (source data – Health Protection Agency (HPA) eFOSS Report 2: Foodborne Outbreaks in 2009, published May 2010). In fact, poor facilities and hygiene contribute to 170,000 cases of food poisoning per year at a cost to the food industry of £25 million per year. Lack of hand hygiene and adequate facilities therefore remain a major contributing factor of food poisoning in the UK, so what should the best approaches be for the food industry to keep the issue in check and to ensure that we ensure that current methods are not failing the consumer? Food manufacturers are legally required to provide an adequate number of washbasins, suitably located and designed for cleaning hands, provided with hot and cold running water, materials for cleaning hands and for hygienic drying (Regulation (EC) no 852/2004 On the Hygiene of Foodstuffs). Within this regulation it is also stipulated that food handlers are trained and/or supervised as appropriate, so factories produce a hand hygiene policy and train employees as part of their induction. Evidence from the HPA as outlined earlier suggests that food industry training and procedures are not sufficient to prevent food borne infections in the consumer. So what are food manufacturers doing

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wrong and what can we do to improve the situation? Lack of understanding? There are many barriers to hand hygiene including, but not limited to, a basic lack of understanding of its importance and the effects on our employees who may suffer occupational health issues or may not be given the facilities to make it easy to maintain their hand hygiene. When a new food handler starts in a business, the initial introduction to personal hygiene including hand hygiene is during the induction training. This is followed up with the appropriate Food Safety Level 2 within a set time. In the case of induction programmes, the new food handler is invariably shown the hand hygiene procedure when going into the food production area for the first time. This training could be done by a trainer or by the line leader or, at worst, by a fellow worker. The training at this point can vary from detailed and informative to a brief walk through with little explanation. We have to ask ourselves, is this the best time to for people to learn about the importance of hand hygiene procedures? Do our current training methods allow the new food handler to commit the information to their long term memory? In a classroom training situation, effective learning time for an adult learner is only 10% of the total time. Adult learners also forget 90% of what they have been taught in a classroom within six weeks. To learn, to retain information, we need to form links in our brains. To do this, we need to anchor the information to something similar we already know and/or have an emotional response to the learning situation.

We then need to strengthen the link through repetition or create different associations to the same thing, often by using different sense to form the links. We also have to appreciate that people learn in different ways and at different paces. How can we use all of this information to ensure that a new food handler learns the importance of hand hygiene and consequently follows the hand hygiene policy automatically at all times? Systems which are becoming more common place in industry include giving the new food handler a set of questions that will provide them all of the information they need for their induction programme. They are then empowered to find the answers to these questions themselves. Trainers can then verify that the new member of staff has found the correct piece of information and that they understand the importance of it in their role. Another barrier to hand hygiene is the widespread problem of occupational dermatitis, affecting workers in the food processing and catering industries. Our industries account for 10% of all occupational dermatitis in the UK causing some 13,000 lost working days (information from ‘Occupational dermatitis in the catering and food industries, HSE Information sheet, Food Sheet No. 17’). Causes of dermatitis include water, soap, alcohol sanitisers, detergents and chemicals, but about 40% of cases in the food industry are caused by contact with foods e.g. sugar, fruit, vegetables, spices, fish, meats. Both chemicals used for hand washing and availability of hand washing facilities are key in managing this risk. The correct choice of hand washing products designed to control microbial loading on the skin surface which comes into contact with food December 2011

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health & safety procedures and make improvements. Initially, this may be to carry out monitoring for effectiveness and compliance to procedures to allow gap analysis to be carried out of the systems in place. This will identify where you may be failing your customers and potentially employees. But remember, the people who know why hand hygiene procedures are not being followed are in your business – just go and ask them! SOFHT will be staging a Hygiene Masterclass covering the important area of hand hygiene on 22 March 2012 at the Ricoh Arena (for more information contact SOFHT on 01827 872500, or visit www.sofht.co.uk).

or food preparation surfaces can help to reduce this problem. Effective drying However, washing your hands is not enough, you have to dry them properly too. The ‘wetness’ of hands greatly influences the transfer of bacteria. There are three main ways of drying hands, either with paper towel, warm air dryers or cold air dryers. All have ‘pros’ and ‘cons’. Paper towels have inherent practical difficulties – providing and disposing of the towels in high usage areas in particular. Paper towels are also a foreign body risk in a manufacturing arena. Warm air dryers encourage people to rub their hands together under them, an action that can increase bacterial numbers on the skin surface. The use of cold air in dryers may discourage people from using them initially. In all cases, there is a potential to generate aerosols which must be controlled within a food production environment. With the high levels of food borne infections being associated with poor personal hygiene or facilities it might be a good opportunity for food manufacturers to review their hand hygiene

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Christmas checklist “Christmas is the busiest time of the year and a boom time for business, but all those extra customers can lead to extra risks, so it’s more important than ever that you keep on top of your basic health and safety controls,” says Adrian Manion, head of advisory services, NSFCMI. “Planning ahead at this time of year can make all the difference, so here are a few reminders and checks about what you could do now to keep you and your customers safe this festive season.” 1. Now is a good time to check your major pieces of equipment and get them serviced if you haven’t done it earlier in the year. The last thing you need is to have to call out an engineer on Christmas Eve to fix the dishwasher. 2. Be prepared for your extra delivery volumes – do you have adequate storage space? Conversely, if for example, deliveries are disrupted because of adverse weather conditions, will you have sufficient supplies to carry you over into the New Year? 3. Check that you have adequate supplies of cleaning chemicals and materials –two things likely to run out at busy times such as temperature probe wipes and sanitisers. 4. Have you got enough spare utensils for the salad bar? Typically at busy times, customers are more likely to drop and mishandle serving spoons which is a major hygiene risk. 5. If you are using seasonal staff be sure to check their general health and any recent illnesses they may have had. Make sure you do this in line with your established procedures. 6. The induction, training and assessment of seasonal staff is also key – make sure they understand fully the health and safety practices you follow and that they adhere to them. 7. Winter weather conditions can create dangers for customers and staff. You need to make sure your risk assessments are up to date, for example for outside areas and car parks. Do you have supplies of salt and grit if needed?

Helping to improve food safety, is the new Vikan Condensation Squeegee which minimises the microbiological hazard of, and hence the food safety risk posed by, condensation on equipment, pipework and ceilings, say its suppliers (www.vikan.co.uk). Operating very simply, this innovative, lightweight squeegee removes and drains condensation through a rubber lipped collecting head on a fixed or telescopic handle either into a collecting bottle, or drained away through an attached hose. Removal of condensation not only minimises the risk of microbial contamination to food, but also reduces the risk of water dripping on the floor which could otherwise lead to the spread of contamination on operatives’ feet as well as increasing the risk of slips, point out Vikan. Condensate collected via the squeegee can be analysed both chemically and microbiologically in order to provide additional information in the development of food safety risk assessments. Equally effective on different surface types, the Condensation Squeegee, colour coded in five colours, can be operated without halting production. Made from FDA-compliant material, the squeegee can also be sterilised at high temperatures between use. This is the latest product in Vikan’s high hygiene, ergonomic range of colour coded cleaning tools and equipment, specifically designed to provide practical and effective cleaning solutions to maintain maximum hygiene and minimise cross-contamination in food and beverage processing plants. 8. Thinking ahead to the quiet time after Christmas - this is a good time to do a really through deep clean. Don’t forget to clean the condensers in the fridges including at the back of the make tables. An easy way to

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health & safety do this is to run the nozzle of the vacuum cleaner over the grills to suck out any debris. 9. One of the often overlooked risk areas at this time of year can be your staff, especially casual or seasonal staff even those who may have worked with you in the past and even been trained by you. You may think that they know what they are doing and assume they will follow the correct procedures. However, it is likely that they will have forgotten a few things. What’s more, the training they received may be out of date and they may be copying what other employees are doing and how they are behaving, which might not be correct. It is at times like this that standards may slip – for example, there may be lapses in hand washing which is major cause of contamination. In the run up to Christmas, make sure you do some additional health and safety training to remind everyone about your standards. 10. It goes without saying that good food safety management occurs when staff are trained regularly, however, it is also essential to assess their performance. Only then will you understand fully how they actually apply their knowledge when they are working and how they behave when handling food.

“In partnership with Cognisco, a provider of intelligent employee assessments, we have launched a range of specialised online assessments aimed at improving the knowledge, competency and behaviour of employees working in the restaurant industry and to ensure they promote standards of excellence in food safety and hygiene,” adds Adrian Manion. “The assessments cover a comprehensive range of food safety topics including cross contamination, hand washing, temperature control, food storage and date coding, illness at work, communications, pest control and foreign bodies –the key areas to consider to ensure the highest standards of hygiene and food safety and also areas that are checked regularly by local authority enforcement officers. “Using such assessments will enable you to identify employee skills and knowledge gaps and where additional specific training is needed. Individuals are evaluated by being asked a series of multiple response questions based on common work scenarios. The answers not only reveal the knowledge of individuals but also how confident they are in their responses and their likely decision making and actions at work. Such information highlights specific training needs and areas of misunderstanding and potential risks which you can then address using highly targeted and cost-effective training.

The new ‘Kitchen Essentials’ range from Country Choice is a range of non-food products that helps retailers to keep control of food hygiene and safety in-store and enables them to comply with all relevant legislation.

“Any poor practices or inappropriate behaviour in food safety however small can be a huge risk; so don’t let your standards slip this Christmas. Follow our simple guidelines to plan ahead and remember to remind all your staff of your health and safety standards however, busy you might be. Using training in conjunction with assessments will not only reinforce knowledge, it will help to change behaviour and promote a culture of food safety in your restaurant. It will also ensure you eliminate risks and enable you to have greater confidence in your food hygiene and safety standards and in your employees.”

SPIs Stored Product Insects (SPIs) are rarely seen, but they can pose serious hygiene risks to food manufacturers and outlets, warns Savvas Othon, technical director at Rentokil Pest Control. The company offers professional advice to both residential and commercial customers, and has local teams who can respond quickly and effectively to help deal with a full range of pest control issues. “Whichever cuisine you specialise in, a clean and hygienic environment is a priority and a comprehensive pest prevention strategy is therefore vital to avoid a sudden pest infestation which can undermine an excellent reputation built over months or years of hard work,” says Savva Othon. “In addition to the better known pests such as rodents and flies, managers across all food cuisines, including Italian, should also be aware of Stored Product Insects (SPIs). These insects, which include food mites, are particularly common

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in the food industry and affect businesses on a number of levels. “SPIs include a wide range of insects, such as flour mites, and fungus beetles which can be found in flour, grains, cereals and other perishable goods. These minute pests can live for up to a year and breed quickly, which can lead to a serious pest outbreak developing quickly. If not dealt with, this may lead to the closure of your business. It is therefore essential to look out for the tell-tale signs of an SPI infestation such as insects lying around the outside of the food goods and any obvious changes or damage to stock and foodstuffs. For example, the confused flour beetle will leave characteristic haphazard track marks.” Needless to say, proactive vigilance for an SPI infestation is essential and if an outbreak does occur, swift action is then needed. Alongside the cost of damage to foodstuffs, stock and processing machinery,

unscheduled down time to treat an infestation leads to further loss of production, and subsequent income. In addition, an SPI infestation will undoubtedly cause damage to the company’s brand and reputation. “Food manufacturing businesses aware of the negative impact an SPI infestation can cause have welcomed Rentokil’s unique fumigation treatment, ProFume (sulfuryl fluoride),” explains Savvas Othon. “ProFume can penetrate hard-to-reach areas where SPIs gather - inside equipment, for example – where other pest control methods can’t reach. ProFume kills SPIs at all lifecycle stages, meaning a far more thorough and precise solution, protecting a food manufacturer’s integrity and reputation. In addition, unlike some alternative treatments, it causes no sideeffects such as corrosion and damage to process machinery control systems. “Preventive measures are key

following a treatment for any infestation, and managers should schedule regular pest control service visits to prevent further outbreaks. In addition, managers can also opt to use PestNetOnline, Rentokil’s online reporting and analysis tool which captures all of the information from service visits. This records any details of pest activity for customers using the online tool, together with actions taken and recommendations to reduce risk. The information can be accessed 24/7, enabling effective and consistent pest control management.” At the centre of pest control, say Rentokil (www.rentokil.co.uk), remains raising awareness and constant vigilance right across a business to prevent infestations or detect them in the early stages. Partnering with a professional pest control company to manage these threats leaves managers free to focus on running their business successfully.

December 2011

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pizza my word

A Pizza My World Sandro Formisano founded catering equipment company New Concept in 1980 in Clydebank, Glasgow. It is arguably the largest sole importer of Italian catering equipment, furniture and modular bars in the country. As well as takeaways, restaurants and hotels, projects include Vue cinema in London Olympic Park and the Mamas & Papas flagship store. Sandro was awarded the title of Cavaliere, the equivalent of a knighthood, by the Italian government in recognition of his work as an ambassador to the country. 6.30am 6.30am I leave the house because it’s a busy day today. When it’s a quieter day I’ll leave at 9.15 to miss the traffic. I never have any breakfast – just an espresso – but my whole family are on at me to be healthier, so I’m trying to have cereal and hot water with lemon in the mornings… There isn’t time for that today!

They’ve been positioned to suit the engineer so I move them to suit the customer! When I did the final check at Piccolo Mondo in Renfrew I found the wine coolers (which the client had spent a lot of money on) were leaning slightly. The contractor blamed an uneven floor but I made them go back to the van, get the tools and build stands for them so they would be straight. That sort of thing could really cause problems for the customer further down the line so I prefer to just sort it there and then.

Sandro’s dog, Mia, often accompanies him to the office!

7.15am 7.15am I get to the office and have another espresso – made with our own Azzurro coffee beans from the coffee machine. It’s a La San Marco and one of our best sellers so obviously there’s one in the showroom for staff and customers to enjoy. I go through my emails (I hate sifting through all the junk to get to the proper stuff) and follow up on enquiries.

4.00pm 4.00pm The customer seems happy with everything so I head back up the road. I call the office and my colleague, Robert, tells me a few customers have been into the showroom and wanted to have a chat. That happens all the time – people just show up and quite often I’m out and about. I tell him to invite them back in tomorrow. Then my bloody phone dies, so I just stick on some Eric Clapton and enjoy the last half hour of the journey…

9.00am 9.00am A coffee shop owner from London has just phoned me in a panic because his coffee machine has broken down and it’s going to cost him a fortune in lost trade. I’ve told him all the models we have in the warehouse next door and he’s picked one and told me he’s sending a taxi! I’ll throw in six bags of Azzurro to cheer him up.

11.00am 11.00am I get in the car and head for Scotch Corner where we’ve just finished a huge job fitting out Cross Lanes Organic Farm. I make

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a point now of checking everything over myself when a job is finished. It’s the little stupid things that can cause problems for the customer down the line that I check. On the way I make a few calls and check in with a new client – New Concept is designing and fitting out 50 new pasta outlets – and he tells me he’s secured his first site in central London. He wants me to fly down next week to check it out. It’s pretty exciting but I’m not

allowed to say too much about it yet!

1.30pm 1.30pm When I get there I unpeel all the goods – a lot of companies don’t do that – but the client appreciates it, and that way you know if anything is broken when it’s delivered. Everything seems to be fine here. I move a few bits of machinery and a few stands.

7.00pm 7.00pm I’m back home and I have something to eat with my wife and family. If I’m busy I’ll bring home files and do some work – when my designer broke his leg a few months ago I would sit until 2am drawing, and I absolutely loved it. But tonight my son and two daughters are over so I think I’ll have a few glasses of red wine with them and watch the telly! 53

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market trends

Lunch must meet lifestyle needs Consumers are now focusing on speed, convenience and everyday value for lunch options that fit their routine, argues Patrick Noone of US-based market research company, Technomic, Inc. whose multiple UK Consumer Trend Reports, as well as the MenuMonitor menu-tracking resource, provides revealing insight into lunchtime behaviours, attitudes and menu options. The lunch market At lunch, consumers seek options that suit their busy lives, especially during the week. The lunch market at limited-service restaurants is dominated by a few menu categories, but the midday meal is much more fragmented at full-service restaurants. At limited-service restaurants, sandwiches, pizza and salad comprise 65% of main course items on menus, according to Technomicâ&#x20AC;&#x2122;s menu tracking resource MenuMonitor. An analysis of the top 150 UK chains reveals that sandwiches make up 35% of main courses, pizza 17%, and salad 10%. And each of these has increased in incidence and share since 2009. Full-service UK restaurants offer a wider variety of lunch options. Sandwiches still comprise the greatest portion of main courses, but their share is much smaller than on limitedservice menus - 10%. Pasta and burgers each hold a 9% share, beef 8% and chicken, pizza and salad each makes up 7%. Burgers, beef dishes and pizza have grown on full-service restaurant menus. Sandwich opportunity? Because they are the most frequently menued lunch item at top chains, and consumers name them a top choice for lunch, sandwiches are worth a deeper look. They also provide a snapshot of what consumers are looking for in lunch items overall. Technomicâ&#x20AC;&#x2122;s UK Sandwich Consumer Trend Report, which included results from an in-depth survey of 1,000 adults, found that more than half of consumers 54

pizzapasta AND ITALIAN FOOD

Patrick Noone is vice president of Business Development for Technomic, Inc., a Chicago-based consulting and research firm focused on food and foodservice. Noone is responsible for the development and marketing of online resources, reports and custom studies providing manufacturers, distributors, operators and financial institutions with key industry data that is actionable to their strategic and tactical business planning process. He can be reached at pnoone@technomic.com. (54%) order sandwiches away from home for lunch at least once a week. And about three in 10 (29%) have sandwiches more often than once a week. Many of these consumers may be relying on sandwiches as a quick and portable option that they can pick up for lunch on workdays. When asked to select their favourite sandwich to eat for

Base: 963 consumers aged 18+ who chose a favourite sandwich for lunch Source: Technomic U.K. Sandwich Consumer Trend Report

Base: 1,000 consumers aged 18+ Source: Technomic U.K. Sandwich Consumer Trend Report lunch, one out of five consumers chose a mayo-based sandwich (21%) such as egg, tuna or chicken. Following that, at least one in 10 consumers also say that they prefer to eat chicken breast, sub (12%) and filled roll sandwiches (10%). Operators that draw a heavy lunch crowd, or want to boost business during lunch hours might want to

consider offering these types of sandwiches if they are not doing so already. Interesting gender differences also emerge. For instance, mayobased sandwiches are preferred for lunch by more women (24%) than men (17%). Burgers and breakfast sandwiches are preferred for lunch by more men than women. This is likely related December 2011

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market trends to the fact that males are less concerned with customisation and health. At lunch, consumers are most likely purchasing their burgers and breakfast sandwiches from quick-service restaurants, locations that are perceived to offer items that are not especially healthy and are often not made to order. Consumers who selected a favourite sandwich to eat for lunch were further asked about why they prefer this sandwich, providing insight into what attributes are important to consumers at lunch. Nearly three out of five consumers (56%) report that their favourite lunch sandwich satisfies their hunger. This was the top reason by a wide margin, indicating that if a sandwich is not perceived to be filling, it will likely not appeal to many consumers for lunch. Women are especially interested in ordering a healthy sandwich for lunch (34%, compared to 24% of men), while men place more importance on portion size (39%, compared to 27% of women). Operators may also want to think about how they can offer sandwiches at lunch in such a way that will satisfy multiple consumer need states. The most effective strategy seems to centre around offering sandwiches that are filling but are still affordable, healthy and portable. Operators could differentiate their sandwich offerings and marketing messages by gender. For instance, males seem to want more substantial sandwiches at lunch. Operators could consider offering larger or meatier sandwiches (such as Leon’s slowcooked Shredded Pork Sandwich). On the other hand, Leon’s new Grilled Chicken Wrap with yoghurt and aïoli may resonate more with females. Another approach would be to allow customers to add more toppings to a standard size sandwich. In addition to looking at the drivers that are most important to consumers when selecting their favourite sandwich for lunch, Technomic also crossed this data by sandwich type to help operators determine how to market offerings based on consumer perceptions. ‘Satisfaction of hunger’ was

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chosen among the top three purchase drivers for each type of sandwich. This is not surprising, considering that we have already seen this to be the strongest driver overall by a wide margin. Likewise, considering portion size goes hand in hand with satisfying hunger, it is not surprising that consumers also consider it when ordering sandwiches for lunch. ‘Good portion size’ is the top reason consumers chose sub sandwiches (53%), burgers (45%) and filled roll sandwiches (42%) for meals at lunchtime. In addition, ‘good portion size’ is also one of the top three reasons consumers chose paninis, breakfast sandwiches and toasties. Health is also a factor. Consumers perceive chicken breast sandwiches and wraps to be particularly healthy sandwich options. Those who prefer chicken breast sandwiches (53%) and wraps (61%) cite health as a reason for the preference. Additionally, more than a third of consumers who prefer mayonnaise-based (33%) and filled roll (30%) sandwiches at lunch say it is due to health. Whether they purchase healthly items or not, 31% say it’s very important to know the nutritional content of sandwiches. Consumer demands at lunch When deciding where to purchase a sandwich for lunch, taste and quality are integral. Beyond that, about seven in 10 consumers say that overall value (71%) and price (68%) are important traffic drivers at lunch. Interestingly, only 18% of consumers say vouchers strongly influence their sandwich purchases. Use of vouchers has been high in the past few years, but this research indicates a shift to placing priority on a strong everyday value position rather than on money-off deals. About two-thirds of consumers report that having a variety of sandwich and sandwich ingredients (68%) and portion size (66%) are important factors when deciding where to purchase a sandwich for lunch. Six in 10 consumers (60%) say that location is an important traffic driver at lunch. Takeaway and ready-made options provide added

Base: 510 respondents aged 18+ Source: Technomic, Inc. 2011 U.K. Takeaway Consumer Trend Report convenience. Consumers say about seven out of 10 of their away-from-home sandwiches (69%) were purchased for takeout. A similar percentage (71%) says ready-made sandwiches are a good option when pressed for time, and 50% of consumers feel they are more convenient than made-to-order options. Operators that are not already doing so might want to consider how they can capitalise on consumers’ need for speed. One option could be to tout speed of service by offering ready-made sandwiches for consumers to quickly grab during lunch hours. For many consumers these items may be especially appealing options because they require no preparation time, and therefore the entire sandwich purchasing transaction can take just a minute or less. Takeaway adds convenience Looking specifically at takeaway, fish and chips and pizza tie for consumers’ favourite takeaway foods ordered at lunch, with twofifths of consumers selecting fish and chips and pizza (40% for both) as one of their top three favourites, according to Technomic’s Takeway Consumer Trend Report. However, slightly more consumers selected fish and chips (29%) than pizza (27%) as their first or second favourite food, signalling that fish and chips narrowly tops pizza as consumers’ favourite takeaway food at lunch. More than a third of consumers (37%) say that sandwiches are one of their top three favourite foods for

takeaway at lunch. However, 17% of consumers cite sandwich as their number one favourite food, more than for any other type of food. What’s next? As this research shows, consumers focus their priority on convenience and everyday value for lunch options that fit their routine. Looking ahead, Technomic expects to see interest in healthy lunch options escalating as new legislation/guidelines are proposed. In-store calorie count displays, paired with lower-calorie items, will become more widespread. Driven by demand for greater variety and higher-quality food, fast-casuals will continue to gain share. Quick service operators will respond through expanded menus to broaden their customer base. And pubs will play an increasingly important role at lunch, especially if they are able to tackle timing issues. Time constraints will push consumers to consider takeaway for more lunch occasions. So we see highly portable handheld options proliferating for on-thego lunches and snacks. Retail store takeaway will play a great role by offering freshly prepared packaged meals, snacks and graband-go items that align with the busy consumer lifestyle. Home and office delivery takeaways will flourish. The US food truck trend will roll into the UK, meeting the needs of time-strapped consumers and cash-strapped operators. And pop-up takeaways and takeaway formats for established concepts will take off. 55

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Subscription Form pizzapasta pizzapasta and Italian food magazine

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Pizza, Pasta and Italian Food magazine, available on subscription at £55+vat per annum (outside UK £95), is published six times a year and distributed to all those involved in the pizza, pasta and Italian food industry. Subscribers have access to the Free Advice Line run by the Pizza, Pasta & Italian Food Association and other benefits including discounts and special offers.

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index registered suppliers C.Carnevale Ltd Carnevale House, Blundell St, London N7 9BN Contact: Mr C Carnevale Tel: 0207 607 8777 / Fax: 0207 607 8774

The following businesses are members of The Pizza Pasta & Italian Food Association (PAPA) and subject to its rules and guidelines. While the Association cannot guarantee the products and services supplied by those listed, it does believe that those listed are reputable and is confident in recommending them. The Pizza Pasta & Italian Food Association, Association House, 18c Moor Street, Chepstow NP16 5DB Telephone: 01291 636335 or email kevin@jandmgroup.co.uk REGISTERED SUPPLIERS 999 Pizza Toppings (UK) Ltd. Unit 6, Teakcroft, Fairview Industrial Park, Marsh Way, Rainham, Essex RM13 8UH Contact: Homayoun Aminnia Tel: 01708 558885 / Fax: 01708 555022 sales@999pizzatoppings.com Allied Mills Ltd. Sunblest Flour Mill, Port of Tilbury, Tilbury, Essex RM18 7JR Contact: Chris Brown Tel: 01375 363100 / Fax: 01375 363199 chris.brown@allied-mills.co.uk www.allied-mills-semolina.co.uk Bakkavor Pizza Forward Drive, Christchurch Avenue, Harrow, Middlesex, HA3 8NT Contact: Soum Ghosal Tel: 0208 4242666 / Fax: 0208 4200606 soum.ghosal@bakkavor.co.uk www.bakkavor.co.uk BD Foods Ltd 68 Castleham Road, Castleham Industrial Estate, St. Leonards-on-Sea, East Sussex TN38 9NU Contact: John Davis Tel: 01424 853000 john@bdfoods.co.uk www.bdfoods.co.uk

Bel UK Ltd Suite 1, 2nd Floor, 160 London Road, Sevenoaks, Kent TN13 1BT Contact: Camilla Deane Tel: 0333 900 2020 Fax: 01732 467596 cdeane@groupe-bel.com www.bel-uk.co.uk www.bel-foodservice.co.uk Benier UK 56 Alston Drive, Bradwell, Abbey, Milton Keynes MK13 9HB Contact: David Marsh Tel: 01908 312333 / Fax: 01908 311481 www.benier.co.uk sales@benier.co.uk

www.papa.org.uk

Casa Julia PLC 11 Springwood Drive, Braintree, Essex CM7 2YN Contact: Vincenzo Santomauro Tel: 01376 320269 / Fax: 01376 349436 info@casajulia.co.uk

Dawn Farm Foods Ltd. Cardwell House, Meadowcroft Business Park, Whitestake, Preston, Lancashire PR4 4BA Contact: Ian Ritchie Tel: 01772 750450 / Fax: 01772 746930 iritchie@dawnfarmfoods.co.uk

Jestic Units 3+4, Dana Industrial Estate, Transfesa Road, Paddock Wood, Kent TN12 6UU Tel: 0845 5048050 Fax: 0845 5048051 Email: info@jestic.net www.jestic.co.uk

DeCecco UK Ltd 1 Kimbell Mews, Humfrey Lane Boughton, Northampton, NN2 8XB Contact: Stephen Barlow Tel: 01604 820022 / Fax: 01604 820033 sales@dececco.org.uk www.dececco.com

Kingdom Cheese Co. Glenfield Industrial Estate, Cowdenbeath, Fife KY4 9HT Contact: Phil Morgan Tel: 01383 610114 / Fax: 01383 610526 phil@kingdomcheese.com www.kingdomcheese.com

BY APPOINTMENT TO HER MAJESTY THE QUEEN FINE FOOD INGREDIENT IMPORTERS AND DISTRIBUTORS DONATANTONIO LIMITED BOREHAMWOOD

Cater-Bake UK South Boundary Road, Knowsley Industrial Park, Merseyside, Liverpool, L33 7RR Contact: Mark Hutchings Tel: 0151 548 5818 / Fax: 0151 548 5835 www.cater-bake.co.uk sales@cater-bake.co.uk C K Food Processing Limited 70 Northumberland Avenue Hull, East Yorkshire, HU2 0JB Contact: Omar Bhamji Tel: 0845 053 5648 / Fax: 0845 053 5649 Info@ck-foods.com www.ck-foods.com Continental Quattro Stagioni 8 - 33 Royal Elizabeth Yard, Kirkliston, West Lothian EH29 9EN Contact: Mr Paolo Veneroni Tel: 0131 3191919 Fax: 0131 3315566 p.veneroni@continental-wine.co.uk www.continental-food.co.uk

Cooktek c/o MCS Technical Products Ltd MCS Technical Products, Building 2, Westmead Industrial Estate, Westmead Drive, Swindon, Wiltshire SN5 7YT Contact: Steve Snow Tel: 01793 538308 / Fax: 01793 522324 sales@mcstechproducts.co.uk www.mcstechproducts.co.uk

Dairygold Food Ingredients UK Lancaster Fields, Crewe Gate Farm Industrial Estate, Crewe, CW1 6FU Contact: Anthony Kourellias Tel: 0870 766 9563 Fax: 01270 530 726 sales@dairygoldingredients.co.uk

Donatantonio Ltd. Lupa House, York Way, Borehamwood, Herts WD6 1PX Contact: Simon Bell Tel: 0208 2362222 / Fax: 0208 2362288 www.donatantonio.com sbell@donatantonio.com

Eurilait Ltd Leighton Lane Industrial Estate, Leighton Lane, Evercreech BA4 6LQ Contact: Paul Bates Tel: 01749 838100 / Fax: 01749 831247 paulbates@eurilait co.uk www.eurilait.co.uk F J Need (Foods) Ltd. Spinneyfields Farm, Worleston, Nantwich, Cheshire CW5 6DN Contact: Charlotte Need Tel: 01270 611112 / Fax: 01270 611113 charlotte@needfoods.co.uk www.needfoods.co.uk Freiberger UK Ltd Broadgate House, Westlode Street, Spalding, Lincolnshire PE11 2AF Contact: Richard Harrow Tel: 01775 767655 / 01775 767656 richard.harrow@freibergerukltd.co.uk Giovanni Rana (UK) Ltd 6 Valentine Place, London SE1 8QH Contact: Stephen Hull Tel: 0207 921 9550 shull@giovannirana.co.uk Glanbia Cheese Ltd 4 Royal Mews, Gadbrook Park, Rudheath, Northwich, Cheshire CW9 7UD Contact: David Cruddos Tel: 01606 810900 / Fax: 01606 48680 Heineken UK Ltd 2-4 Broadway Park, Gyle, Edinburgh EH12 9JZ Contact: James Woodman Tel: 07884 113534 james.woodman@heineken.co.uk

Integer 167 Heywood Road, Prestwich, Manchester, M25 1LB Contact: Geoff Whittle Tel: 0161 7987307 / Fax: 0161 7733151 geoff@integeruk.com www.integeruk.com

Kiren Foods Unit 3 Small Bridge Industrial Park Riverside Drive, Rochdale Lancashire OL16 2SH Contact: Mr Nazir Mackmood Tel:01706 526732 / Fax: 01706 869749 nazir@kirenfoods.com La Pizza Company Ltd Units 25-26, Holmbush Industrial Estate, Holmbush Way, Midhurst, West Sussex GU29 9HX Contact: Chris Dickinson Tel: 01730 811490 / Fax: 01730 811491 chris.dickinson@lapizzacompany.com Contact: Richard Jansen Richard.jansen@lapizzacompany.com www.lapizzacompany.com Leathams Ltd 2 Rollins Street, London SE15 1EW Contact: Mr James Faulkner Tel 0207 6354026 / Fax 0207 6354017 ingredients.sales@leathams.co.uk www.leathams.com M&Q Plastic Products Inc 7 Gartree Court, Melton Mowbray, Leicestershire LE13 ORF Contact: Edwin Shufflebotham Tel: 01664 568064 edwin@pansaver.com Maranaforni Di Marana F. Via Turbina 98, Verona, 37139 Italy Contact: Eleni Olivieri Tel: 0039 0456704503 / Fax: 0039 0457156118 elena.commerciale@maranaforni.it

Martin Mathew & Co 50a St Andrews Street, Hertford SG14 1JA Contact: Mr M.J. Donnelly Tel: 01992 641641 / Fax: 01992 210177/8 matthewdonnelly@martinmathew.co.uk www.martinmathew.co.uk

Meadow Cheese Co. Limited Hazel Park, Dymock Road, Ledbury, Herefordshire HR8 2JQ Contact: Robert Kennedy Tel: 01531 631300 / Fax: 01531 631300 robert.kennedy@meadowcheese.co.uk www.meadowcheese.co.uk

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classifieds Montana Bakery Limited Blackthorne Road, Poyle Industrial Estate, Colnbrook, Berkshire SL3 0AP Contact: Jonathan Mellows Tel: 01753 760 800 / Fax: 01753 760 801 jonathan@montana.bakeries.co.uk

ServEquip Ltd 214 Purley Way, Croydon, Surrey CR0 4XG Contact: Diane Bowker Tel: 0208 6868855 / Fax: 0208 6817509 info@servequip.co.uk www.servequip.co.uk

Pasta King (UK) Ltd Plantation House, Milber Trading Estate, Newton Abbot, Devon TQ12 4SG Contact: Lesley Treeby Tel: 0800 458 7898 / Fax: 01626 334481 www.pastaking.co.uk lt@pastaking.co.uk

Southern Salads Ltd. Cannon Bridge, Cannon Lane, Tonbrige TN9 1PP Contact: Andrew Boakes Tel: 01732 362444 Fax: 01732 361919 andrew@southernsalads.co.uk

Pasta Reale Ltd Pasta Reale House, Fleming Way, Crawley, West Sussex RH10 9JW Contact: Donald Boyne Tel: 01293 649700 / Fax: 01293 649741 pasta@pastareale.com www.pastareale.com

Stateside Foods Ltd 31 – 34 Great Bank Road, Wingate Industrial Park, Westhoughton Bolton BL5 3XU Contact: Ian Kent Tel: 01942 841200 / Fax: 01942 841201 sales@stateside-foods.co.uk www.stateside-foods.co.uk

PD Catering International Unit 2, Nile Street, Bolton BL3 6BW Tel: 01204 382800 Contact: Hamid Naraghi info@pizzadirect.com Pizza Plus Foodservice Elliott Street, Preston PR1 7XN Tel: 01772 897 696 / Fax: 01772 252 808 Contact: Chris Smith chris@pizzaplusfs.co.uk Contact: Chris Smith cathy@pizzaplusfs.co.uk Saputo Cheese (UK) Ltd The Creamery, Aberarad Newcastle Emlyn, Carmarthenshire, SA38 9QD Tel: 01239 710424 / Fax: 01239 711843 www.saputo.com

Technomic Inc Knowledge Center, 300 S Riverside Plaza Suite 1200, Chicago, Illinois, IL60606 USA Contact: Patrick Noone Tel: (01) 205 991 1234 Fax: (01) 205 980 3770 www.technomic.com The Fresh Pasta Company Shepherds Building, Rockley Road, London W14 0DA Contact: Sole Nasi Tel: 0845 603 7746 pasta@thefreshpastacompany.com www.thefreshpastacompany.com

The Pizza Factory Gateside Road, Queens Drive Industrial Estate, Nottingham NG2 1LT Contact: Louise Waterfield Tel: 0115 983333 Fax: 0113 3900211 louise.waterfield@northernfoods.com

Whitco Catering & Bakery Equipment Limited Cottingham Way, Thrapston Northamptonshire, Kettering NN14 3EP Contact: Sophie Whitaker Tel: 01832 737210 / Fax: 01832 734433 sales@whitcoltd.com

Ticco Ltd Unit B2Y, Skyway 14, Calder Way, Colnbrook, Slough SL3 0BQ Contact: Emma Hallam Tel: 07779 167474 Fax: 01753 689813 emmahallam@ticco.co.uk Vion Pizza 3 Newtech Square, First Avenue, Deeside Industrial Park, Deeside, Flintshire CH5 2NT Contact: Phil Goodall Tel: 01244 838000 / Fax: 01244 838100 phil.goodall@paramountfoods.co.uk www.paramountfoods.co.uk

Whitworth Bros Limited Victoria Mills, Wellingborough Northants NN8 2DT Contact: Alan Ribakovs Tel: 01933 441000 Fax: 01933 222523 enquiries@whitworthbros.ltd.uk

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Claim your date, Pizza week, The Annual PAPA Awards, Hotelympia, Pizza & Pasta Expo Paris, they are all on the

PIZZA & PASTA WALL PLANNER 2012

FIELD SALES REPRESENTATIVE (Food & Wine) Area: Midlands and North London

To receive yours, contact Andrew Emery, 01291 636334 - andrew@jandmgroup.co.uk

CQS is a leading specialist food service operator operating nationally with an extensive imported Mediterranean product range (predominantly Italian). The company services the restaurant, takeaway and independent trade with weekly deliveries of over 3000 product lines including ambient, chilled and frozen.

The Pizza Pasta & Italian Food Association is the trade body representing the UK pizza, pasta and Italian Food Association. The Association is given direction by a Management Committee comprising:

CQS has a vacancy for a Field Sales Representative to cover the Midlands and North of London areas. Key attributes sought include demonstrable sales experience in the food service sector or drinks trade, and live buying contacts. Product training will be given to the successful candidate. Salary and benefits will be commensurate with experience. A company car will be provided. Driving licence is a pre-condition. Please send CV’s with covering letter indicating current salary to Helen Oram on email: h.oram@continental-wine.co.uk.

For further information see www.continental-food.co.uk Closing Date for entries 21st December 2011.

Phil Goodall Vion Pizza Russell Allen Basilico* Maurice Abboudi Consultant/ Domino’s* David Cruddos Glanbia Cheese*

Camilla Deane Bel UK John Prior Papa John’s* Phil Welberry Perfect Pizza Stephen Hull Giovanni Rana Ian Kent

Stateside Foods* Alan Ribakovs Whitworth Bros Ltd Mark Edmonds Whitworth Bros Ltd James Woodman Heineken (* Primary members of the committee – others generally attend as substitutes when primary members are unable to attend meetings)

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index of products BEVERAGES

Beer Carnevale Ltd. Casa Julia Continental Quattro Stagioni Ltd. Heineken UK Beer (Italian) Carnevale Ltd. Heineken UK Coffee Carnevale Ltd. Continental Quattro Stagioni Ltd. Drinks Suppliers Carnevale Ltd. Continental Quattro Stagioni Ltd. Juices Casa Julia Continental Quattro Stagioni Ltd. Leathams PLC Mineral Water Casa Julia Continental Quattro Stagioni Ltd. Liqueurs Carnevale Ltd. Continental Quattro Stagioni Ltd. Soft Drinks Carnevale Ltd. CK Foods Processing Ltd. Casa Julia Continental Quattro Stagioni Ltd. Spirits Carnevale Ltd. Casa Julia Continental Quattro Stagioni Ltd. Wine Carnevale Ltd. Casa Julia Continental Quattro Stagioni Ltd.

BEVERAGE DISPENSING Drinks Systems C. Carnevale Ltd. ServEquip Limited

CHEESE, DAIRY & EGGS

Butter Continental Quattro Stagioni Ltd. Dairygold Food Ingredients Leathams PLC Cheese 999 Pizza Toppings (UK) Ltd. Bel UK Ltd. Carnevale Ltd. C. K. Food Processing Ltd. Continental Quattro Stagioni Ltd. Dairygold Food Ingredients Donatantonio Ltd. Eurilait Ltd. F J Need (Foods) Ltd. Glanbia Cheese Ltd. Kingdom Cheese Co. Ltd. Leathams PLC Meadow Cheese Co. Ltd. Saputo Cheese (UK) Ltd. Stateside Foods Ltd. Creme Fraiche Kingdom Cheese Co. Ltd. Eggs Leathams PLC Italian Cheeses Continental Quattro Stagioni Ltd. Dairygold Food Ingredients Donatantonio Ltd. Eurilait Ltd. F J Need (Foods) Ltd. Kingdom Cheese Co. Ltd. Leathams PLC Saputo Cheese (UK) Ltd. Milk Powder Dairygold Food Ingredients Mozzarella Carnevale Ltd. Continental Quattro Stagioni Ltd. Dairygold Food Ingredients F J Need (Foods) Ltd. Glanbia Cheese Ltd. Kingdom Cheese Co. Ltd. Leathams PLC Saputo Cheese (UK) Ltd. Parmesan Continental Quattro Stagioni Ltd. Dairygold Food Ingredients Eurilait Ltd. Leathams PLC Pizza Cheese CK Foods Processing Ltd. Dairygold Food Ingredients F J Need (Foods) Ltd. Leathams PLC Saputo Cheese (UK) Ltd. Sour Cream Kingdom Cheese Co. Ltd. Leathams PLC

COMPUTING SOLUTIONS Computers/Software Integer Computers

DELIVERY & PACKAGING

Delivery Bags & Pouches Cooktek (MCS Technical Products)

www.papa.org.uk

Computer Delivery Management Systems Integer Computers Packaging CK Foods Processing Ltd. Pizza Pouches Cooktek (MCS Technical Products)

DOUGH & PIZZA EQUIPMENT

Dough Mixers Cater-Bake (UK) Jestic PD Catering Internatonal Dough Preparation Equipment C. Carnevale Ltd. Cater-Bake (UK) Jestic PD Catering Internatonal Vion Pizza Dough Rollers Cater-Bake (UK) Jestic PD Catering Internatonal Pizza Accessories La Pizza Company PD Catering Internatonal Pizza Plus Foodservice Vion Pizza Pizza Display Racks Vion Pizza Pizza Formers Cater-Bake (UK) Jestic Pizza Making Systems Benier (UK) Ltd. Cater-Bake (UK) Jestic Maranaforni Di Marana F. ServEquip Limited Vion Pizza Pizza Making Equipment Cater-Bake (UK) Cooktek (MCS Technical Products) Jestic Maranaforni Di Marana F. Pizza Direct UK Pizza Ovens Benier (UK) Ltd. Cater-Bake (UK) Jestic Maranaforni Di Marana F. PD Catering Internatonal Pizza Plus Foodservice ServEquip Limited

FISH & SEAFOOD

Anchovies Continental Quattro Stagioni Ltd. Donatantonio Ltd Leathams PLC Martin Mathew & Co. Ltd. Calamari Continental Quattro Stagioni Ltd. Clams Continental Quattro Stagioni Ltd. Martin Mathew & Co. Ltd. Leathams PLC Escargot Continental Quattro Stagioni Ltd. Leathams PLC Mussels Continental Quattro Stagioni Ltd. Leathams PLC Other Fish & Seafood Continental Quattro Stagioni Ltd. Leathams PLC Prawns Continental Quattro Stagioni Ltd. CK Foods Processing Ltd. Leathams PLC Salmon Continental Quattro Stagioni Ltd. Leathams PLC Martin Mathew & Co. Ltd. Tuna Continental Quattro Stagioni Ltd. Donatantonio Ltd. Leathams PLC Martin Mathew & Co. Ltd. Food Wholesalers Bakkavor Pizza Continental Quattro Stagioni Ltd. Leathams PLC Stateside Foods Ltd. Ticco Ltd.

FLOUR & BAKERY

Bread, Rolls & Wraps Bakkavor Pizza Leathams PLC Montana Bakery Ticco Ltd. Cakes & Confectionery Continental Quattro Stagioni Ltd. Ticco Ltd. Concentrates Allied Mills CK Foods Processing Ltd. Desserts Continental Quattro Stagioni Ltd. Ticco Ltd.

Durum Semolina Allied Mills Carnevale Ltd. Casa Julia DeCecco UK Ltd. Flour Allied Mills Carnevale Ltd. CK Foods Processing Ltd. Casa Julia Continental Quattro Stagioni Ltd. DeCecco UK Ltd. The Fresh Pasta Company Ltd Whitworth Bros. Limited Flour (Pizza) Allied Mills Casa Julia Continental Quattro Stagioni Ltd. Whitworth Bros. Limited Garlic Bread La Pizza Company Montana Bakery Stateside Foods Ltd. Icings Allied Mills Improvers Allied Mills Polenta DeCecco UK Ltd. Donatantonio Ltd. Premixes (Bread & Cakes) Allied Mills

FRUIT & VEGETABLES

Beans & Pulses Donatantonio Ltd. Martin Mathew & Co. Ltd. Capers Donatantonio Ltd. Leathams PLC Martin Mathew & Co. Ltd. Chargrilled Vegetables Carnevale Ltd. Donatantonio Ltd. Leathams PLC Chips CK Foods Processing Ltd. Fresh Italian Fruit & Vegetables Bakkavor Pizza Leathams PLC Southern Salads Fruit & Vegetables (in Cans or Jars) Carnevale Ltd. CK Foods Processing Ltd. Donatantonio Ltd. Leathams PLC Martin Mathew & Co. Ltd. Herbs & Spices Carnevale Ltd. CK Foods Processing Ltd. Donatantonio Ltd. Martin Mathew & Co. Ltd. Italian Vegetables (in Cans or Jars) Continental Quattro Stagioni Ltd. Mushrooms Leathams PLC Southern Salads Olives Continental Quattro Stagioni Ltd. Donatantonio Ltd. Leathams PLC Martin Mathew & Co. Ltd. Pineapple Martin Mathew & Co. Ltd.

KITCHEN EQUIPMENT

Bakery Ovens Cater-Bake (UK) ServEquip Limited Chargrills Cater-Bake (UK) Cooktek (MCS Technical Products) Jestic PD Catering Internatonal ServEquip Limited Cook & Chill Systems M & Q Plastic Products Inc. Displays Cater-Bake (UK) ServEquip Limited Food Safety & Hygiene Cooktek (MCS Technical Products) Whitco Catering & Bakery Equipment Ltd Fryers Jestic ServEquip Limited Griddles Jestic PD Catering Internatonal Holding Ovens Benier (UK) Ltd. Jestic ServEquip Limited Ice Cream Machines PD Catering Internatonal ServEquip Limited Kitchen Equipment Benier (UK) Ltd. Cater-Bake (UK)

Cooktek (MCS Technical Products) Jestic M & Q Plastic Products Inc. PD Catering Internatonal ServEquip Limited Whitco Catering & Bakery Equipment Ltd Pan Liners M & Q Plastic Products Inc. Preparation Counters Cater-Bake (UK) Jestic ServEquip Limited Refrigeration Cater-Bake (UK) PD Catering Internatonal Servicing & Spares Whitco Catering & Bakery Equipment Ltd Serving Jestic Pasta King (UK) Ltd. ServEquip Limited Steamers Cooktek (MCS Technical Products) ServEquip Limited

MEAT

Bacon Dawn Farm Foods Leathams PLC Bacon (Pre-Cooked) Leathams PLC Beef Leathams PLC Canned Meats Martin Mathew & Co. Ltd. Chicken Leathams PLC Duck Leathams PLC Ham Dawn Farm Foods Leathams PLC Stateside Foods Ltd. Ticco Ltd. Ham (Prosciutto) Carnevale Ltd. Continental Quattro Stagioni Ltd. Donatantonio Ltd. Leathams PLC Italian Meat Dawn Farm Foods Donatantonio Ltd. Leathams PLC Ticco Ltd. Italian Sausages Continental Quattro Stagioni Ltd. Leathams PLC Meat (General) CK Foods Processing Ltd. Dawn Farm Foods Donatantonio Ltd. Pancetta Carnevale Ltd. Continental Quattro Stagioni Ltd. Donatantonio Ltd. Leathams PLC Pate Leathams PLC Pepperoni Carnevale Ltd. Continental Quattro Stagioni Ltd. Dawn Farm Foods Salami Carnevale Ltd. Continental Quattro Stagioni Ltd. Leathams PLC Turkey Leathams PLC

OILS, SALT & VINEGARS

Balsamic Vinegar Continental Quattro Stagioni Ltd. DeCecco UK Ltd. Donatantonio Ltd. Leathams PLC Martin Mathew & Co. Ltd. Oil Carnevale Ltd. CK Foods Processing Ltd. Continental Quattro Stagioni Ltd. DeCecco UK Ltd. Leathams PLC Olive Oil Continental Quattro Stagioni Ltd. DeCecco UK Ltd. Donatantonio Ltd. Leathams PLC Martin Mathew & Co. Ltd. Salt F J Need (Foods) Ltd. Wine Vinegar Donatantonio Ltd. Leathams PLC Martin Mathew & Co. Ltd.

PASTA, NOODLES, GNOCCHI & RICE

Egg Pasta Carnevale Ltd. DeCecco UK Ltd.

Giovanni Rana (UK) Ltd. The Fresh Pasta Company Ltd Gnocchi Carnevale Ltd. Martin Mathew & Co. Ltd. Pasta Reale The Fresh Pasta Company Ltd Noodles CK Foods Processing Ltd. Leathams PLC Pasta Bakkavor Pizza Carnevale Ltd. CK Foods Processing Ltd. Continental Quattro Stagioni Ltd. DeCecco UK Ltd. Donatantonio Ltd. Giovanni Rana (UK) Ltd. Leathams PLC Martin Mathew & Co. Ltd. Pasta Reale The Fresh Pasta Company Ltd Pasta (Dry) DeCecco UK Ltd. Donatantonio Ltd. Leathams PLC Martin Mathew & Co. Ltd. Pasta (Fresh) Bakkavor Pizza Giovanni Rana (UK) Ltd. Pasta Reale The Fresh Pasta Company Ltd Ticco Ltd. Rice CK Foods Processing Ltd. Continental Quattro Stagioni Ltd. DeCecco UK Ltd. Donatantonio Ltd. Leathams PLC

PIZZA DOUGH, BASES & CRUSTS

Dough Balls Continental Quattro Stagioni Ltd. Kiren Foods La Pizza Company Montana Bakery Pizza Plus Foodservice Stateside Foods Ltd. Pizza Bases & Crusts Continental Quattro Stagioni Ltd. Kiren Foods La Pizza Company Montana Bakery Pizza Plus Foodservice Stateside Foods Ltd. Vion Pizza Woodfired Italian Pizza (Base & Sauce) La Pizza Company

PIZZA TOPPINGS

Fish Carnevale Ltd. Continental Quattro Stagioni Ltd. Martin Mathew & Co. Ltd. Fruit & Vegetables Carnevale Ltd. Continental Quattro Stagioni Ltd. Vion Pizza Meat 999 Pizza Toppings (UK) Ltd. Carnevale Ltd. Continental Quattro Stagioni Ltd. Dawn Farm Foods Martin Mathew & Co. Ltd. Pizza Plus Foodservice Stateside Foods Ltd. Vion Pizza Pizza Sauces Carnevale Ltd. Continental Quattro Stagioni Ltd. Donatantonio Ltd. La Pizza Company Pizza Plus Foodservice Stateside Foods Ltd. Vion Pizza

READY PREPARED

Calzoni La Pizza Company Canapes Leathams PLC Prepared Pasta Meals Bakkavor Pizza Freiberger UK Ltd. Giovanni Rana (UK) Ltd. Pasta King (UK) Ltd. Pasta Reale Prepapred Pasta Products Carnevale Ltd. Giovanni Rana (UK) Ltd. Pasta Reale Prepared Pizza (Chilled) Bakkavor Pizza Kiren Foods Stateside Foods Ltd. The Pizza Factory (Northern Foods) Vion Pizza Prepared Pizza (Frozen) Freiberger UK Ltd.

Kiren Foods La Pizza Company Pasta Reale Pizza Plus Foodservice Stateside Foods Ltd. The Pizza Factory (Northern Foods) Ticco Ltd. Vion Pizza Ready Meals Bakkavor Pizza Freiberger UK Ltd. Giovanni Rana (UK) Ltd. Pasta Reale The Pizza Factory (Northern Foods)

SOUPS, SAUCES, STOCKS & DRESSINGS Chuneys & Relishes BD Foods F J Need (Foods) Ltd. Leathams PLC Garlic Spreads & Mixes Leathams PLC Martin Mathew & Co. Ltd. Stateside Foods Ltd. Mayonnaise BD Foods F J Need (Foods) Ltd. Leathams PLC Other Sauces & Dressings Bakkavor Pizza BD Foods CK Foods Processing Ltd. Continental Quattro Stagioni Ltd. Donatantonio Ltd. F J Need (Foods) Ltd. Leathams PLC Pasta Reale Pasta Sauces Bakkavor Pizza DeCecco UK Ltd. Leathams PLC Pasta King (UK) Ltd. Pasta Reale The Fresh Pasta Company Ltd Pesto Donatantonio Ltd. Leathams PLC Pizza Sauces Carnevale Ltd. Continental Quattro Stagioni Ltd. Donatantonio Ltd. F J Need (Foods) Ltd. La Pizza Company Leathams PLC Martin Mathew & Co. Ltd. Stateside Foods Ltd. Soups Bakkavor Pizza Leathams PLC Pasta Reale Stocks Pasta Reale Tapenades & Purees Donatantonio Ltd. Leathams PLC Martin Mathew & Co. Ltd.

SPECIALIST FOOD CONSULTANCY & MARKET RESEARCH Specialist Food Consultancy Technomic Inc Market Reasearch Technomic Inc

TOMATOES Canned Tomatoes Continental Quattro Stagioni Ltd. DeCecco UK Ltd. Donatantonio Ltd. Martin Mathew & Co. Ltd. Passata DeCecco UK Ltd. Donatantonio Ltd. Martin Mathew & Co. Ltd. Peeled Tomatoes Casa Julia SunBlushÂ© Tomatoes Leathams PLC Sun-Dried Tomatoes Carnevale Ltd. Continental Quattro Stagioni Ltd. Donatantonio Ltd. Leathams PLC Martin Mathew & Co. Ltd. Tomato Puree Continental Quattro Stagioni Ltd. Martin Mathew & Co. Ltd.

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