Pizza Pasta and Italian Food Magazine Issue 196

Issue 196 January/February 2020

& Italian food magazine

Call or email for your local distributor: T: +44 (0) 1453 828 890 E: enquiries@dairypartners.co.uk www.papa.org.uk

Editor Clare Benfield telephone 01291 636336 e-mail clare@jandmgroup.co.uk

Advertising Andrew Emery telephone 01291 636334 e-mail andrew@jandmgroup.co.uk

Production Jayson Berry telephone 01291 636339 e-mail jayson@jandmgroup.co.uk

Subscriptions Kevin Minton telephone 01291 636335 e-mail kevin@jandmgroup.co.uk

J & M Group

Welcome The Casual Dining Show (25-26 March 2020) will be taking place again ExCel (turn to page 40 for a preview).

Our features cover pizza toppings and the demand for free from ingredients. We also showcase some of the winners of the recent PAPA Awards, and encourage you to put a date in your diary for 2020’s awards dinner (12 November 2020).

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. 2020 2

CLARE BENFIELD EDITOR

clare@jandmgroup.co.uk

Contents NEWS

FEATURES

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Dr Oetker Professional launches definitive guide to pizza.

5

‘Business as usual’ for Papa John’s store manager turned franchisee.

20 Free from – ingredients to accommodate dietary requirements.

24 Tastes and trends – pizza toppings.

6

Chicago Town delivers plant power with new vegan pizza.

8

Hi-Spirits to launch Carpano Bo-tanic Bitter.

10 Speciality Breads develop two new focaccias.

PAPA 14 PAPA Awards look back.

18 Association update.

PREVIEW 40 Casual Dining 2020.

ARTICLES

36 2020 trends.

44 Ensuring sky-high levels of hygiene.

46 Vegan pizza on the menu for football fans.

PROFILES

48 Teamwork provides recipe for success - Glasgow’s Sugo pasta.

REGULARS

47 New Products 50 Pizza My World – Love Seitan’s Steve Swindon.

56 Index of PAPA registered suppliers.

January/February 2020

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FOOD STORAGE

NEWS

Time for a test run, say Lynx Purchasing

Dr Oetker Professional launches definitive guide to pizza Towards the end of last year, Dr. Oetker Professional launched a guide to the out-of-home pizza market to help operators unlock the profit potential of a booming £4.9 billion market (3EMI’s Global Pizza Market 2017).

The comprehensive report brings together valuable information on what’s making pizza the fastest growing dish out of home (according to MCA’s Eating Out in the UK 2018), consumer eating habits, the top trends to help operators plan their offerings, as well as a closer look at how and why pizza is performing in the casual dining, pub, hotel, leisure, education and food to go markets.

“There’s a real pizza culture developing in the UK,” said Richard Cooper, senior brand manager, Dr. Oetker Professional (UK). “Pizza is fast becoming the new menu classic and its versatility is helping operators across the out of home market drive profits. We wanted to create a helpful guide that shares our knowledge and passion for authentic pizza experiences. We hope that by providing insight, inspiration and advice, others can create a profitable pizza solution for their operation.”

The full report is available to download at www.oetkerprofessional.co.uk/media/1806/ pizza-report.pdf.

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Hospitality businesses cautious about changing suppliers in the current tough market are being encouraged to take a test run by buying specialist Lynx Purchasing (www. lynxpurchasing.co.uk).

With the first quarter of the year traditionally the quietest, it’s a good time to trial the benefits of working with a purchasing company, feels Rachel Dobson, managing director of Lynx Purchasing.

“Our test tun challenges operators to give us one product area and a chance to demonstrate the savings we can make,” said Rachel Dobson.

“It’s a risk-free way for operators to experience the benefits of using a purchasing company, making savings without any impact on their operation or on the customer experience.

“We’ve got a proven track record in delivering savings for businesses in every sector of hospitality, and across the full range of products and services they need. So, for the Test Run, we’re asking operators to give us just one product category to review. That could be a kitchen staple, but equally might be cellar gases, business rates or staff uniforms. With more consumers than ever taking a flexible approach to food and drink, maybe we can help with new vegan menu options or low and no alcohol drinks choices?

“As with every supplier recommendation we make, there are no fees or contracts,

and it is completely open and transparent.

There’s literally nothing to lose by taking a test run, and big potential savings to be made.”

The test run is being supported by a marketing campaign that will spotlight the savings that Lynx Purchasing has made for existing customers in key hospitality sectors including hotels, restaurants, pubs and bars.

“The test run is an opportunity to see how we work with our satisfied customers, and to experience the same benefits,” Rachel Dobson added. “Once we’ve delivered savings, and great products and service, we hope they’ll consider trialling another category – which is how most of our customers begin their relationship with Lynx Purchasing.”

Planet Organic launches delivery for its Food to Go range Fresh for the new year, healthy retail giant Planet Organic has launched into the hot food delivery market using Supper - a premium London delivery service.

Planet Organic is entering the delivery space for the first time, starting by delivering from two Tottenham Court road branches, and offering a selection of its popular food to go offering and sushi from the live Maido sushi bar in store (customers can order from breakfast to early evening, Monday to Friday).

Launched in 2015, Supper brings high quality food to the well-heeled and hungry across London in specially adapted delivery bikes that are made to order in Japan, and shipped to London. The bikes are specifically built to maintain the temperature and quality of the food, meaning the standard of the delivered meal is substantially better than it is with other delivery options, claim Planet Organic, who felt that Supper was the perfect

partner to get their delivery aspirations off the ground.

“We are all about quality, service and high customer expectations and Supper is perfectly aligned with that ethos,” said food service director, Caroline Ottoy. “We’re very excited to launch and believe it will be well received.”

January/February 2020

NEWS

‘Business as usual’ for Papa John’s store manager turned franchisee Papa John’s has announced that Reza Tohidi has taken over the Cheltenham store plus two Papa John’s in Gloucester after Reza helped manage these stores for several years before raising funds to purchase the franchises.

“I have a background in food sales as I worked as an Italian restaurant manager for four years plus in a take-away in Birmingham for nine years,” said Reza Tohidi. “However, I was hungry to run my own business. I looked at the various major food franchises available and Papa John’s stood out as it was ‘up and coming’, it was expanding in the marketplace, and I felt this offered a tempting opportunity.

“To get to know the business, I applied for a job as a delivery driver. After a couple of weeks, I explained I would like to run

my own Papa John’s and over time, I was given the chance to help manage several stores.

It’s been a long road, but this year I secured funding from NatWest to buy the franchises for Cheltenham and the two Gloucester Papa John’s.

“Now I’m excited about the future. Although it’s still business as usual and nothing changes as I still manage the stores in the same way as before, I am really delighted to be working for myself. Being self-employed, means you never

get tired. It’s a fantastic feeling to wake up every day with a smile!

“Over the next year I will focus on developing my Papa John’s and growing the customer base further adding a few more ingredients to our marketing and promotional mix.

After that, I may well ‘cook up’ some more ideas for expansion, so watch this space!”

Papa John’s says that it is currently recruiting for more enthusiastic franchisees and as one of the largest pizza companies in the world, it has opportunities for multiunit franchisees throughout the UK. Help is provided with location selection, growth incentives, and full turn-key opening of stores (more information can be found at www.papajohns.co.uk/ franchise).

Brightest packaging minds take to the stage at Packaging Innovations 2020 Coca-Cola, Dixons Carphone, Carlsberg, Wrap and Britvic are just some of the big names in packaging taking to the stage at Packaging Innovations 2020, to form part of its most robust seminar programme to date, say the organisers, when it returns to Birmingham’s NEC on 26 and 27 February 2020.

Two new seminar stages will make their debut at the show - the Design Innovation Stage and the Printing, Packing and Fulfilment Stage. These will take place alongside established educational features to address the key issues faced by industry professionals throughout the packaging supply chain.

The Design Innovation Stage will offer advice on how brands can bridge the gap between design and technical production

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to bring abstract concepts to life, as well as overcoming key challenges, including aiding accessibility and sustainability.

Design for online retail will be explored during a panel discussion on day one. At a time when food delivery apps, such as Just Eat, are experiencing rapid growth but packaging concepts favoured by fast food brands remain better suited for collection, leading experts will explore the role of pack designers in moving these rapid growth markets forward, in an area where traditional retail constraints don’t apply.

Joining the panel will be thought leaders from Sustainable Design alliance, Tim Horse Design, CommonVC, and Elmwood Leeds.

Created by TerraCycle, the Loop system hit headlines last year as a unique solution to aid consumers in cutting down on waste

by reusing containers. This new solution will be analysed on day two of the show when James Pryor, co-founder and creative director at Touch, discusses the process of creating a reusable concept for leading brand Häagen-Dazs.

The stage will also welcome thoughtleaders from Dixons Carphone, Neil Farmer Associates, and Imperial College London, to explore themes including the packaging materials of the future, aiding the circular economy in FMCG sectors, and the challenge of designing packaging without plastic.

The newly designed Printing, Packing and Fulfilment Stage will put all aspects of the packaging supply chain in the spotlight when it welcomes dedicated forums for the labelling, printing, fulfilment, and logistics sectors.

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NEWS

Chicago Town delivers plant power with new vegan pizza With the meat-free market set to reach £658 million by 2021 (VegSoc data), Dr. Oetker Professional has added a plantbased pizza to Chicago Town’s popular Takeaway range, supporting operators during Veganuary and beyond, say the brand.

Vegan fast food has become the biggest growing takeaway option with orders rising by 388% in the last three years (British Takeaway Campaign 2016–2018), and the arrival of Chicago Town’s Stuffed Crust Sticky BBQ Jackfruit Pizza will enable operators to start profiting from the growing demand for vegan ‘dirty’ food, feel the company.

Richard Cooper, senior brand manager, Dr. Oetker Professional (UK) said: “With 22 million people in the UK now following a flexitarian diet according to the Waitrose Food & Drink Report 2018/19, the

appeal of plant-based dishes is soaring and many consumers are on the lookout for plantbased versions of their favourite comfort foods from pizza to mac ‘n’ cheese. We’ve launched the Sticky BBQ Jackfruit Pizza to help operators get a slice of the plant-based action and start driving profitable sales.”

Made with a unique rising dough, say Dr. Oetker Professional (UK), Chicago Town’s signature tomato stuffed crust base is fully loaded with jackfruit, covered in a sticky BBQ sauce and topped with dairy-free mozzarella, and with pizza usually unavailable for those following a plant-based diet due to the use of dairy products,

the new addition to Chicago Town’s Takeaway range opens up a wider audience for operators, providing a golden opportunity to boost profits – especially as pizza already accounts for nearly a quarter of all casual dining visits according to MCA’s Pizza in Pubs 2019.

“Pizza is one of the top three dishes to enjoy out-of-home according to MCA’s Eating Out in the UK 2018, and by serving up a plant-based version, operators can significantly increase the appeal of their menu, giving everyone the chance to enjoy a slice of pizza,” added Richard Cooper.

Rising in the oven for the first time to deliver a freshlybaked taste, claim Dr. Oetker Professional, their 10” vegan pizza joins Chicago Town’s Takeaway flavours including the recently launched Cheesy Stuffed Crust Loaded Cheese and Loaded Pepperoni.

Fracino further fuels team’s expertise to meet growing demand Birmingham-based espresso coffee machine manufacturer, Fracino, has further fuelled its team’s expertise with four new appointments across its manufacturing and sales departments.

The business, which took on ten new roles across 2019, ended the year on a high following a raft of achievements which include unveiling the Romano ICE among its class-leading new models.

Renowned regionally, nationally and internationally for its growing portfolio of British-made products, Fracino has also secured UL certification to sell its dual fuel model range to the US and Canada - key growth markets in the manufacturer’s strategic plan.

Success in international trade has resulted in exports making up over 30% of total turnover - and forecast to increase towards 50% during 2020.

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Peter Atmore, Fracino’s head of global sales, said: “What makes our operation so special is that nearly 90% of all components in our British-made espresso machines are made in-house, allowing us to have rigorous control over quality, product development and the manufacturing process. This has been instrumental in enabling us to meet different countries’ compliance requirements.

“Having a skilled and committed team is key to our sustained success and we warmly welcome our latest recruits on board.”

Exporting to over 70 countries, Fracino’s 40-strong network includes long-standing distributors from countries including Australia, Poland, Dubai, New Zealand and Chile. New partnerships have been forged with distributors from Thailand, Hong Kong, Indonesia, Singapore and South Africa.

Additional highlights in 2019 include Fracino being voted the nation’s leading supplier of beverage equipment by independent coffee shop owners for the second consecutive year and further expanding its 50,000 sq ft production facility.

The only UK manufacturer commissioned by Subway to produce bespoke machines for its franchisees, Fracino supplies independents and global brands including PizzaExpress, Living Ventures Restaurant Group and AMT Coffee.

January/February 2020

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NEWS

Hi-Spirits to launch Carpano Botanic Bitter

Historical family run restaurant for sale Specialist business property advisor, Christie & Co has brought to market La Piazza Italian restaurant located in the heart of York’s city centre.

This is an incredible opportunity to own a piece of Yorkshire history, dating all the way back to the sixteenth century, say the agents.

The restaurant is currently owned

by York Conservation Trust due to its age and history, which includes an intriguing tale of Yorkshire’s saddest ghost.

Marmaduke Buckle, who was disabled, lived in the property between 1697 and 1715, and after being accused of witchcraft, carved his name into the wall and the beam, and then hung himself from it. The carvings are still visible to this day, providing a unique selling point to this property.

Current owner, Emilio Comito, and his family have been running the successful Italian restaurant for over 25 years, and are now looking to sell in order to enjoy their retirement.

Simon Burbridge, business agent for Christie & Co commented: “La Piazza presents a very exciting opportunity for new owners to either continue serving excellent genuine Italian food or take this fantastic city centre building and create something new and exciting along Goodramgate. We have seen a surge in the numbers of leasehold hospitality businesses being bought and sold in recent times and this should be no different.”

The leasehold of La Piazza is on the market at an asking price of £150,000.

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Hi-Spirits is bringing Carpano Botanic Bitter to the UK market, offering bartenders and cocktail lovers an authentic premium cocktail bitters that brings a new dimension to classic cocktails such as the Negroni, Americano and Boulevardier, say the company.

The launch further builds on Hi-Spirits’ successful distribution partnership with Italy’s Fratelli Branca Distillerie. Carpano Botanic Bitter aligns closely with the established Carpano range, as well as the broader Fratelli Branca family of brands, including Fernet-Branca.

The Carpano brand dates back in 1786 when the first Vermouth was created in Turin. Over more than 230 years, the Carpano name has become world famous for its passion for balancing natural ingredients using traditional, artisan methods. The development of Carpano Botanic Bitter is the latest milestone, leveraging all the brand’s heritage and premium drinks expertise.

As a contemporary take on the Italian bitters tradition, Carpano Botanic Bitter combines 10 natural botanicals including saffron, sandal, fresh green orange peel, bitter orange peel, cinchona, rhubarb, zedoria, gentian, myrrh and wormwood. These combine harmoniously into a ruby red bitters with a fragrant aroma, a balanced sweet and spicy flavour, and a long bittering finish. The overall result is a premium cocktail bitters that enables bartenders to bring an added dimension to a range of drinks recipes, feel the company.

Nicola Olianas, Branca Distillery global ambassador said: “Carpano Botanic Bitter adds further breadth to the Carpano range, with a unique recipe that combines the Carpano tradition with a contemporary complexity. With cocktail sales set for further strong growth in the UK, Carpano Botanic Bitter meets the need for continued innovation at the premium end of the market.”

Restaurant group thanks customers for charitable donations Over £6000 has been raised for two Oxford charities over the festive period by customers of three local restaurants.

Independent Oxford restaurant group, Full City Ltd, which runs the Perch Inn in Binsey and Mamma Mia Pizzerias in Summertown and Jericho is saying thank you to its customers for their generosity following their annual festive charity collection.

Every year, during the month of December, the restaurants ask for a voluntary donation of £1 per table reservation, with the group then matching the customer donations pound for pound.

This time, the funds raised are to be shared equally between two chosen charities Oxford Food Bank and Helen & Douglas House Hospice.

Customers at the two Mamma Mia Pizzeria restaurants donated a total of £2134, with customers at the Perch donating £1067.

After the restaurants matched the donations, a total of £6404 was raised, to be split equally between the charities.

Full City Limited MD, Jon Ellse, commented: “Our festive donations have been a tradition in our restaurants for many years now. To date, we’ve raised and donated close to £35,000. A few thousand small donations really do add up, so we just want to say a big thank you to our customers for not only supporting us, but also our two chosen charities.”

Full City Limited is an independent restaurant group that owns and operates three restaurants in Oxford - the PAPA award-winning Mamma Mia Pizzeria in Summertown and Jericho, and the historic Perch Inn in Binsey.

January/February 2020

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NEWS

Smurfit Kappa supports prestigious international wine contest Smurfit Kappa Bag-in-Box and Vitop, experts in comprehensive Bag-in-Box® packaging solutions, are official sponsors of the Concours International Best Wine in Box contest once again this year.

Smurfit Kappa Bag-in-Box has supported the prestigious wine contest since it began in 2015 when a strategic partnership was born.

The innovative concept of this contest has proved to be a real success as it has become a benchmark for consumers from all over the world, report the firm, bringing together over 100 producers from different countries.

The event involves a thorough blind wine tasting by a panel of professionals and amateurs with only the best receiving the unique Best Wine in Box gold award label. Last year, the event attracted professionals from 12 different countries and nearly 350 wines were tasted in total.

The wine sector has seen a sharp increase in the number of premium wines available in Bagin- Box® packaging, and the Concours Wine in Box has continued to evolve over the years and this year three contests will take place on 20

March 2020 in Toulouse, France rather than the usual one contest. Indeed, there is a growing pressure to create packaging that will both stand out on retail shelves and be eco-friendly.

This is why for this year’s edition, the wines which win the precious macaroon at the end of the tasting sessions will be in the running to win the Best Dressed Wine award.

Carpigiani expands sales team Carpigiani UK has announced the appointment of Sean Barnett as business development manager.

With an excellent track record in developing strong business relationships and extensive experience within the HoReCa sectors, Sean joins Carpigiani from Nespresso Professional where he focused exclusively on hotels, fine dining and premium casual restaurants as well as managing several national accounts.

“Building excellent working relationships is key to our business,” said Scott Duncan, Carpigiani UK sales director. “We are well known in the industry for putting our customers first 1 0

and ensuring we deliver everything that they need.

Appointing Sean as business development manager for the South East and South London is going to be a great boost for our existing customers and for our business overall.”

“My key focus will be to concentrate on our Restaurant Range and capitalise on the successful relationships I have built within the restaurant and hotel industry over the last three years,” said Sean Barnett.

“Working with existing and new customers, I am really excited to grow our presence within these markets and generate new and exciting opportunities in premium soft serve ice cream and gelato.”

A jury of designers will reward the creativity and originality of the boxed wine, and those who have incorporated eco-friendly materials into their Bag-inBox solutions will be eligible to compete in the Best Bag Eco-Conceived category (coordinated by Constance Rérolle, director of wines and spirits for Adelphe).

Speciality Breads develop two new focaccias Speciality Breads of Margate say that they have developed two new focaccias, specifically developed for the gourmand on the go.

Simon Cannell, managing director at Speciality Breads, said: “Although we bake an extensive range of loaves, rolls and petit bakes we, surprisingly, spotted a considerable gap in the market.

Consumers frequently bemoan the use of ‘Chorleywood’ bread in ready-made sandwiches and are distinctly seeking ‘food to go’ options of superior quality.

“The ready-made sandwich market has exacting requirements so we set about developing a bread with a fabulous golden crust and a light crumb that would hold up to a range of fillings and accompaniments including avocado, chutney, salsa,

houmous and/or mayonnaise.

“Our Deli Focaccias have been beautifully crafted, hand docked to control the rise, dipped in extra virgin olive oil and then baked to perfection.

A great sandwich is all about the correct ratio of bread to content and 105g (15cm approximately in length) is the perfect size. We sought to create a bread that would truly showcase ingredients, perform well and be absolutely savoured by the consumer. We have launched our Deli Focaccias in two varieties – Original and Rosemary and Sea Salt but other flavours are in the pipeline.”

The Deli Focaccias are made with 100% Red Tractor British flour and extra virgin olive oil, and samples are available, on request (steve@specialitybreads. co.uk).

January/February 2020

NEWS

SHORTS Call for entries now open The call for entries for the 2020 Restaurant & Bar Design Awards is now open. Now in its twelfth year, this globally recognised competition is dedicated to the design of food and beverage spaces and the awards invites and receives entries from some of the world’s top designers, architects and food and beverage space owners and operators. The winners of the various categories including the best-designed restaurant & bar (UK, Regional and Overall), will be announced in central London at the beginning of October 2020.

UK Food Show to return this March The event (30 March to 1 April 2020, NEC, Birmingham) unites five co-located shows under one roof, covering the complete supply chain in three comprehensive days of insight, innovation and inspiration.

Food & Drink Expo will join Foodex, the Ingredients Show, National Convenience Show and Farm Shop & Deli Show to create an unmissable proposition for progressive food and drink professionals across the industry.

Vegetarian options The second day of Veganuary saw participants spoiled for choice on many British high streets as retailers launched vegan versions of classic meat dishes. Pizza Hut released a new Pepperphoni Pizza while Greggs’ long-awaited vegan steak bake arrived, along with a vegan KFC burger and even a vegan meatball marinara Subway sandwich.

Vanilla is the best-selling The Ice Cream and Artisan Food Show 2020 asked UK ice cream parlours what their best-selling flavours were with vanilla coming out top at 84%, Mint Chocolate Chip second with 20%, and chocolate third at 18%.

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Artis becomes sole distributor for Vidivi glassware Specialist distributor of glassware and tableware, Artis®, has announced that it is to become the sole UK distributor to the foodservice industry of Vidivi glassware with effect from January 2020.

Vidivi, based in Verona, is world renowned for the quality of its glassware products, which are designed and manufactured in Italy. All their products are high definition pressed glass, giving a smoother surface (this process gives each glass an extra high brilliance with a refractive index of 1.51 and offers extreme clarity and total transparency).

The pressed glass is resistant to thermal and mechanical shock and is guaranteed microwave and dishwasher safe, say Artis.

Artis is carrying a broad range of Vidivi products, including seven ranges of drinking glasses together with jugs, glass chargers, dessert plates, bowls and buffet ware.

The Accademia, Diva and Campiello tableware ranges feature charger plates,

which can also be used to serve desserts.

Glass buffet ware features in the Fenice, Full Moon and Banquet collections. The full Vidivi selection can be seen in a new brochure produced by Artis at www.artis-uk.com/ downloads.

Win a year’s supply of Nutella with Ferrero’s Month of Fun! World Nutella® Day on 5 February 2020 marked the start of Nutella’s Month of Fun with Valentine’s Day (14 February) and Pancake Day (25 February), giving caterers endless opportunities to use the nation’s favourite spread (according to Nielsen Scantrack, Total Spreads, Total Coverage, MAT to 03.08.19 based on Unit Sales) and bring a welcomed boost to profits at the beginning of the year, claim the brand.

To start off the festivities, Ferrero Foodservice is giving caterers the chance to win a 12 month’s supply of Nutella for their business simply by entering the prize draw before midnight on 29 February 2020 at www.ferrerofoodservice.com.

Alongside entering the prize draw, caterers who visit the Nutella Month of Fun hub on Ferrero’s web site will find a host of recipe inspiration including Strawberry Funnel Cake with Nutella, crispy pastry

pillows with Nutella and Peaches and Amaretto Biscuits Tartlet with Nutella (caterers can also download the dedicated World Nutella Day POS kit to get the festivities started).

“Let your customers know you are celebrating by downloading the World Nutella Day posters, flags and window stickers and keep the momentum going all month long with our recipe inspiration to bring excitement to menus throughout February,” said Zareen Deboo, foodservice channel operators manager, Ferrero UK & Ireland.

The one year’s supply of nutella brings together the dedicated foodservice range and includes 480 x individual 15g portion packs for front of house, 24 x ready to use 1kg Nutella Piping Bags to add the finishing touch to your items, and 16 x 3kg tubs for high volume users, say the company.

January/February 2020

NEWS

New owner found for popular Italian restaurant Specialist property advisor, Christie & Co, says that it is delighted to announce the sale of Pinocchio’s Italian Restaurant in Canterbury, Kent.

Pinocchio’s is a privately-run Italian family business which was established in 1988. In 2002 it was taken over by Massimo Fierro and his wife Dee who built up a fantastic reputation for the business over 17 years.

They took the decision to sell the business to semi-retire from the trade and focus on a smaller project.

“We are very happy to have sold the restaurant, although it will be sorely missed.

James found the buyer very quickly and we could not fault his efforts throughout,” commented the couple.

The restaurant is widely known for providing some of the best Italian cuisine in the area and offers the new owner plenty of scope to increase the trade further, felt

the agents. Mr Damiano Laurenza, who is a local publican, has taken on the business to increase his business portfolio.

The premises at 64 Castle Street date back to 1889 when it is believed the building was used to house a greengrocer. Castle Street is also home to the birthplace of William Somner, an English antiquarian scholar and the author of the first Anglo-Saxon dictionary. Today, the street plays host to a number of independent businesses and is a main thoroughfare for visitors walking to Canterbury Cathedral.

James Hughes, senior business agent at Christie & Co, and who handled the sale and added: “Pinocchio’s garnered plenty of interest throughout its short time on the market, which is what we expected with the buoyant market of Canterbury City Centre. I would like to wish Damiano all the best with the restaurant moving forward.”

Papa John’s multi-unit operators have appetite for expansion Papa John’s has announced business partners Sukhbir Gill and Lakhwinder Singh (Lucky), have opened a new franchised Papa John’s in Runcorn, Cheshire and taken over a further store in the region, bringing the number of Papa John’s they run up to 12 stores in the North West, now including Runcorn.

“Being multi-unit operators has always been our goal. It makes complete business sense. Managing stores located near each other means we can capitalise on our local marketing strength plus recruitment and staff

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training is easier too. Our people have more opportunity for promotion within our outlets and we know happy staff make great pizza and that means very happy customers!” said Lucky Singh.

“We joined Papa John’s from a rival pizza firm where we worked for eight years. The Papa John’s franchise was attractive because it is growing so quickly and so there are many opportunities for expansion in the UK. At our previous firm, there really was no-where to go and so we were looking for a new opportunity.”

PizzaExpress announces new appointment PizzaExpress has announced the appointment of Christian Haas as retail and product director to join its UK and Ireland leadership team.

Leading a newly formed team, Christian Haas’s role has been created to bring additional crossdepartmental synergies across product related functions, whilst driving end-to-end quality, efficiency and innovation, say PizzaExpress.

Christian Haas joins from Waitrose where he spent the last 14 years, most recently leading the category management function. His priority areas of focus at PizzaExpress will include retail, food and beverage and supply Chain (he will also oversee quality, safety and wellness).

“The appointment of Christian Haas as retail and product director will enable us to make a significant positive difference to our customer offer and assist us in optimising our Future Express roll out,” said Zoe Bowley, managing director at PizzaExpress.

Christian Haas added: “I’m delighted to be joining PizzaExpress at what marks an exciting, pivotal time for the business. It’s clear our customers love the brand and I look forward to working with the talented teams within the business to help maximise PizzaExpress’s future potential, in line with our Future Express strategy.”

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PAPA AWARDS

Savouring Success

The PAPA Awards 2019 proved to be a hotly contested event across all categories - not least in the Pizza and Pasta Chef competitions which saw creative chefs competing live in front of an audience and industry judges at the European Pizza and Pasta Show. As ever, the achievements of the winners were celebrated in fine style at the annual awards dinner held at the Royal Lancaster London Hotel. In showcasing some of the winners, PAPA would like to remind you to put a date in your diary for 2020ʼs PAPA Awards.

PAPA 2020 Industry

Awards

The PAPA Awards dinner (www.papa.org.uk) will take place on 12 November 2020 at the Royal Lancaster London Hotel against the backdrop of the European Pizza and Pasta Show (11-12 November 2020, www.pizzapastashow.com, ExCel, London).

Mark Baber

Pizza Chef of the Year Mark Baber was the well-deserved winner of the Pizza Chef of the Year 2019 title. Shortlisted for four categories in the Pizza Chef Grand Final, Mark wowed the judges with his pizzas winning in two categories, but it was his Millennial Special that bagged him the prestigious Pizza Chef of the Year title.

Mark Baber is the chef and owner of Wood Fire Dine, an artisan pizzeria he opened with his wife, Victoria, just two years ago in Rothwell, Yorkshire. Mark was working as a golf psychologist and Victoria as an audiologist but driven by a passion for 4

food the pair set up a mobile pizzeria in 2015 after buying a pizza oven.

With the demand for local events growing the couple realised they could no longer keep working out of their kitchen but when they looked at a production unit in Rothwell, they realised that the building could potentially be a great spot for a pizzeria. From there, Wood Fire Dine was born - a 47-seat restaurant with a kitchen also suitable for off-site catering.

The pizzeria prides itself on its authentic hand making processes and commitment to quality and excellence, with a traditional wood burning oven and authentic handmade dough and stretching techniques creating a classic Neapolitan pizza. It’s a January/February 2020

PAPA AWARDS favourite with locals who travel from near and far for Mark’s authentic slice of Naples.

Mark may not have years of experience making pizza, but his passion is evident.

The judges were impressed with his pizzas throughout the competition, but it was his ‘free from’ pizza - free from gluten, meat and dairy - that really impressed the judges. Mark’s Millennial Special topped with butternut squash, vegan goat’s cheese and vegan Cumberland sausage - was an instant hit impressing the judges with his gluten free pizza base which the judges described as “perfect, as good as the real thing.”

Mark says that he was both shocked and delighted to be named Pizza Chef of the Year 2019, especially against stiff competition.

“This has been the best day of my life!” said Mark Baber. “Just participating

in the competition has been a dream, but then to be named the overall Pizza Chef of the Year is just incredible.”

Judging the competition, chef Theo Randall, in commenting on Mark’s winning pizza, added: “This pizza is incredible. You would never know this base was gluten free and the chef has really worked on developing a good gluten free base which forms the basis of any good pizza. The creativity then shown in the vegan toppings perfectly complements the base showing the level of innovation implemented in the recipe.”

This is the first time in the history of PAPA’s pizza chef competition that a chef has won with a gluten free pizza and really demonstrates developments in the industry within the free from market.

Uberto Scarpati Pasta Chef of the Year Featured in the press in the UK and in Italy, Uberto Scarpati from Mamma Mia in Oxford was the very worthy Pasta Chef of the Year 2019 winner. Uberto’s Autumn in Ischia, created using Ebrofrost’s pappardelle pasta, impressed the judges with its delicious flavours and textures.

Uberto has been living and working in the UK for six years, and Mamma Mia Jericho was his very first job when first arriving in the UK. Uberto says that he really enjoys his collaboration with the Italian restaurant, and has a great relationship with the owner, Jon Ellse, who allows him to collaborate on the menu and develop new dishes, he reports.

Uberto grew up in Naples and has been working in the kitchen for many years, and from where he first started helping out part time, in between studying. He also spent time in Paris before he came to the UK, and where he opened his first restaurant (his cooking taking international influences from both his native Naples and French cuisine).

The dish Uberto created for the pasta chef competition is very much influenced by his Italian heritage, he reports; in particular drawing influence from beautiful Ischia in Naples, where he grew up.

In fact, his recipe was taken from a very traditional dish dating back to 470BC but with the addition of some more modern influences.

“As soon as I thought about entering the pasta chef competition, I knew I wanted to recreate this traditional dish,” said Uberto Scarpati.

“Food is memory, and I wanted to recreate the food that is part of my heritage, inspiring memories of home and tradition. I am so delighted to see this dish helping me win this very honourable title.

I am so passionate about creating food from my homeland, and it is wonderful to see this authentic taste of Naples recognised.” www.papa.org.uk

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PAPA AWARDS

RaviOllie

winner of PAPA’s new Environmental Award New for 2019, the Environmental Award was introduced to recognise the work now being done by many businesses in the sector to improve the environment.

RaviOllie were recognised as the first winner of this prestigious award thanks to the efforts made by the start-up company to launch their product in 100% eco-friendly packaging and maintain a focus on sustainability throughout their business.

RaviOllie is a fresh pasta company launched just three and a half years ago as a market stall selling fresh filled pasta.

Founder, Ollie Greenhalgh, started the business after working as a chef in a Michelin star restaurant, having decided to put his fresh pasta-making skills to good use. He launched RaviOllie initially as food-to-go product served at events and festivals, but demand for the product grew so Ollie set up a market stall selling the fresh pasta. From that came a retail line which is sold online.

RaviOllie report that they have worked hard developing their ravioli product. All their pasta is made from organic flour and free-range eggs, and ingredients, where possible, are locally sourced, they add.

Alongside the product, owner Ollie was keen to put sustainability at the forefront of the business and worked hard creating a 100% eco-friendly packaging solution for the pasta products. Thus, the product pouch the ravioli are supplied in is 100% paper, and the box is made from home recyclable and bio-degradable material.

RaviOllie say that they believe they are also the first pasta brand in the UK to be using a 100% eco-friendly packaging solution.

The judges were so impressed with RaviOllie and its environmental commitment, commenting: “RaviOllie has launched a fantastic new pasta range that excels in itself, but the company has taken the extra steps to make that environmental commitment. RaviOllie has made that dedication towards sustainability from ingredients to packaging and everything in between, and that really makes the company stand out.”

Ollie was delighted to collect the Environmental Award, as well as see RaviOllie recognised against many of the ‘big name’ competitors. “Recognition from PAPA means a lot to us, especially winning the Environmental Award. Sustainability is at the forefront of everything we do so we are absolutely delighted that this area of our business has been recognised,” he said.

Stroodles

winner of the New Product Award Continuing the environmental theme, the innovation behind Stroodles really impressed the PAPA judges in the New Product Award category.

Stroodles are drinking straws made from pasta designed to help combat the use of plastic non-recyclable straws. Made from durum wheat semolina and water, Stroodles make the perfect biodegradable alternative for sipping on a cold drink.

The pasta straws will stay strong and firm for well over an hour in various types of cold drinks and fully decompose in a day.

Stroodles are the brainchild of Maxim Gelmann (pictured) who wanted to create a solution to the use of paper and bioplastic-straws and the subsequent waste disposal issues, helping to ensure the natural world doesn’t become a dumping ground. Maxim believes the use of Stroodles can help people reduce their daily plastic consumption without having to become a raving eco-warrior.

The judges loved the simple innovation behind stroodles, deciding that the innovation behind the product deserved recognition. “Stroodles is a really simple but extremely inventive solution to the plastic straw situation. It is good to recognise different ways that the Italian food industry contributes to this particularly with providing a clever plastic-free alternative that can be used across the sector,” they reported.

Maxim was delighted to be recognised by PAPA and commented: “This is so cool! It is amazing to see Stroodles recognised by the pizza, pasta and Italian food industry. We are so excited about Stroodles, so it is just fantastic to see that the judges too can recognise the innovation behind the product as well as the strong environmental message.”

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January/February 2020

PAPA AWARDS

Gino D’Acampo for Iceland

The new range from TV chef, Gino D’Acampo – Gino D’Acampo for Iceland - scored well in 2019’s PAPA Awards with both a pizza and a pasta sauce gaining recognition.

Gino’s Super Spicy Pizza won PAPA’s Manufactured Pizza Product Award (everyday category) in recognition of the pizza’s taste, innovation and recipe development. The judges said that they were impressed with the frozen pizza base and the topping combination of Nduja sausage, spicy salami and strips of sundried tomatoes (the spiciness was perfectly complemented by the milky cheese and meatiness, they noted).

Gino’s Clams with garlic, tomatoes and white wine pasta sauce saw the range recognised as best New Product in the Retail Category. The judges again were impressed with the innovation of the product as well as the price point (it retails at £3).

Gino commented on the win by saying: “I never understand the perception people have that frozen food is cheap food! I make great Italian dishes at home and freeze them for later. With the help of my partners in Italy that’s exactly what we have done here, just on a bigger scale. It is so cool to be recognised

by PAPA as our mission is to make affordable but delicious Italian food.”

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Gino D’Acampo’s new range for the supermarket, Iceland, launched around six months ago and boasts a 20-piece product offering featuring a plethora of family favourites.

Promising to deliver the real Italian culinary experience, Gino says that he has used secrets from his family’s recipe books, while all ingredients are sourced from Italy (the products themselves are all made in his homeland too, and the dishes are free from artificial ingredients, colourings and flavourings).

2020 MAKE A DATE TO JOIN US FOR THIS YEARS AWARDS

Thursday 12th November For details of the awards and sponsorship opportunities Call Sandra on 01291 636348 Email: sandra@papa.org.uk

www.papa.org.uk

PAPA The Association is currently considering how it should respond to the report.

will now cover all foods that are prepacked. This would include, for example, a supermarket deli pizza in a pack as well as delivered pizzas.

The Association will be responding to the consultation about this.

OBESITY Public Health England has dropped its annual Change for Life advertising campaign, which normally takes place at the start of a new year amid rumours that the government is reviewing its approach to targeting obesity.

The Association has been challenging the viability of the targets for some time and has suggested to government that the focus needs to be more on encouraging consumers to make better choices than setting targets that produce questionable results but which involve heavy cost for industry.

It has put forward proposals to the Department of Health for prominent calorie labelling on the front of packs to encourage consumers to choose healthier options.

IMMIGRATION The Migration Advisory Committee has published a new report on immigration which recommends that the threshold for medium skilled workers should be reduced from £30,000 to £25,600. This will have little impact for the foodservice sector where a typical salary for a UK chef is £20,362.

The report gives little assurance about lower skilled workers of which there are already shortages in the UK.

NEW APPOINTMENT The Pizza Pasta & Italian Food Association is delighted to announce the appointment of Food Future Insights’ Gavin Rothwell as director of membership services across the associations which also include the British Sandwich Association and the Café Life Association.

Gavin Rothwell, as director of food future insights has taken on the role to boost visibility of the associations whilst supporting members with the

Association update PIZZAS CAUGHT IN ALLERGEN LABELLING Delivered pizzas will be required to have ingredient and allergens displayed on their packaging from 1 October 2021 if proposals set out by the government in January are adopted.

In its consultation on guidelines for allergen labelling, the Food Standards Agency proposes that in addition to having allergen and ingredient information available at point of sale (e.g. on a web site) “This information must be given to the customer at point of delivery for example displayed on the packaging of the food.”

Although the new regulations were originally intended to target products that are packaged for self-service, interpretation by agency’s lawyers means they

various issues affecting the industries. His background in retail and particularly working within the food to go industry will place him in a great position to help bolster the association’s work representing members and driving awareness of industry issues.

Gavin worked at IGD as head of food to go and senior retail insights manager for almost 14 years. His work with IGD saw the business grow tracking the latest trends and providing commercial insight within the industry. His new appointment comes under his work as Food Future Insights where he shares retail and food-to-go insights to inspire better growth strategies.

Gavin is bringing his years of industry experience to the role and is planning a series of breakfast briefings in the new year which will provide association members with an opportunity to gain further insight into the industry and recent industry developments.

PAPA BREAKFAST BRIEFING Members are to be invited to an exclusive Breakfast Briefing on Wednesday 1st April.

Our breakfast briefings deliver a combination of insights and networking, to help you broaden your contact base across the industry and to learn more about the future direction of the market.

This members only session brings together influential speakers from across the sector. Hear from Rupi Zani from PizzaExpress and Simon Stenning, formerly of MCA and now of the Future of Foodservice.

They’ll share their perspectives on key issues, challenges and opportunities in the market.

Anyone wishing to attend should contact sandra@papa.org.uk

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January/February 2020

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FREE FROM

Free

FRO FROM JUST THE VEGANNING! With more people set to take on a plant-based diet in 2020 than ever before, pizza delivery chain, Papa John’s, is extending its meat-free offering by adding a new butternut squash base and a range of delicious new vegan pizzas to its menu nationwide.

Further recognising the need for alternative dietary requirements and in a first for the brand, Papa John’s is launching a Butternut Squash 20

Base. While their Butternut Squash base is gluten-free, point out Papa John’s, the pizza will be prepared in an environment that contains gluten which means cross contamination may occur whilst preparing an order, and meaning that this product is not suitable for coeliacs (this base is now available as an option on selected medium sized pizzas for an additional £1.50). However, with health kick resolutions in full swing, the brand says that

pizza lovers across the nation can continue to make healthier choices whilst still enjoying a delicious takeaway treat (the butternut squash base is available with all medium pizzas with gluten-free toppings).

Their four new vegan pizzas include the Jackfruit Pepperoni (a twist on the classic pepperoni pizza), or, for those looking to turn up the heat, they could try out the sizzling American Hot Jackfruit (topped with both

The start of a new year – new decade, in fact – means that many people are reviewing their diet and lifestyle choices, and in the world of food that translates into operators needing to pay closer attention to their menu and ‘free from’ credentials.

January/February 2020

FREE FROM jackfruit pepperoni slices and jalapeno peppers).

Further additions include the Vegan Sausage and Pepperoni pizza (featuring jackfruit pepperoni slices and vegan sausage)or, for those looking to try a real plant-based showstopper, they can try - the Vegan Works. This pizza is a real meat-free delight, claim Papa John’s - topped with vegan sausage, jackfruit pepperoni, tasty portobello mushrooms, fresh green peppers, onions and finally finished off with black Herrera olives.

The new plant-based offering follows the success of vegan Sheese last year, they report, and which flew out of the pizza oven as soon as it hit the menu. In order to grow its vegan offering in 2020 and beyond, Papa John’s has also appointed its first chief vegan officer (CVO), Clare Every, to help the brand develop new plant-based dishes and innovations.

“We’re so excited to launch the extended vegan offering at Papa John’s and we’re expecting the new additions to the menu to be a huge hit with pizza lovers across the nation,” said Clare Every. “With recipe innovation at the core of the brand, and more people than ever adopting a vegan lifestyle, the latest launches are only just the beginning, with lots more exciting and innovative dishes launching later in the year.”

Papa John’s full vegan menu can be viewed online at www. papajohns.co.uk, or via the Papa John’s app.

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GLUTEN-FREE BASES “According to an AHDB report (Agriculture & Horticulture Development Board ‘Free-from moves mainstream’ 2018), Mintel forecasts UK free-from food sales to reach £673 million in 2020 and states that ‘just over half of the free-from market comprises of gluten and wheat free products, with 4% of spend in the total bread category attributed to gluten-free bread products,” observes David Jones, sales & marketing director, Pan’Artisan Ltd. “Despite gluten-free products being developed to address the needs of coeliac sufferers, gluten-free goods are perceived by a percentage of gluten tolerant consumers to be ‘better for you’ and many choose to consume free-from products of all types, not necessarily because they have an allergy, but as a lifestyle choice. Future Thinking’s Grocery Eye study cites ‘a third of consumers consider free-from products to be healthier than regular versions, with 9% actively checking for gluten-free labels, 8% for dairy-free labels and 6% for vegan labels.”

Needless to say, market growth in this area has sparked a wealth of product innovation and experts in dough and specialist manufacturers of bakery produce for the foodservice industry, Pan’Artisan, offer gluten-free dough pucks alongside its ‘free from’ range of pizza bases.

Pan’Artisan’s gluten-free products address this everexpanding market, providing its customers with accessibility to

Cost-effective,

protein-rich ingredient research

Campden BRI reports that it has begun research into developing techniques to help the food industry produce cost-effective protein-rich ingredients from plants.

Ingredients research team leader, Tiia Morsky (pictured), who is leading the project, said: “The rise in veganism and flexitarian diets requires products to be free from animal-based ingredients. The food industry is responding by seeking to develop or reformulate products with plant-based protein ingredients, but this is no easy task. Manufacturers can become confused about which plantbased proteins are available to them, which are most suitable for their product and how they will function during new product development.”

As a precursor to the technical research, Campden BRI surveyed members of the food and drink industry to establish what their biggest challenges were when using plant-based proteins in their products. Common responses included concerns over protein content, quality, increased ingredient or processing costs, longer ingredient lists and the potentially unpleasant taste of plant-based proteins. However, protein functionality was their overriding concern.

“Protein functionality plays a key role in product development and consumer appeal. Egg, for example, is a unique multi-functional ingredient that is used for aeration, emulsification, enriching, colour, shine, and structure formation. Replacing this ingredient is, understandably, difficult for manufacturers. However, our work has found pulses - such as peas, beans and lentils – display great functional properties with significantly higher foam expansion and foam volume stability when compared to egg white proteins,” added Tiia Morsky.

Their research will compare different processing techniques and parameters such as equipment, time and temperature to understand the impact they have on yield and protein functionality.

The project then aims to optimise the nutritional value and technical performance of these ingredients – providing manufacturers with more plant-based protein options.

Common sources of plant proteins are pea, soy, and gluten, but these come with concerns over allergies, impact on flavour and sustainability. Lesser-studied plant-based alternatives therefore have promising potential as alternative protein sources.

“We’re already looking into protein derived from microalgae and chickpeas. We chose microalgae as it is a relatively new ingredient that has potential as an alternative protein source for various food products. Chickpeas were chosen for their wide availability and because they scored well in our survey of consumers, which provided us with an insight into how willing consumers are to consume plantbased proteins and what drives or deters them from consuming these foods. Recently we also held a vegan seminar,” Tiia Morsky explained.

“With veganism so high on the agenda, it’s no surprise that it was a popular event. A hundred industry representatives attended, allowing us to gain further insight into what consumers want and what the industry needs.”

Over the next two years the project will investigate different processing methods and assess more plant-based ingredients to determine how they perform in meat and dairy alternatives and bakery products.

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FREE FROM Pan’Artisan’s gluten-free dough pucks.

bakery items that offer a simple solution to the inclusion of gluten-free products on a menu, feel the company.

Developed for operators to easily offer a high quality, great tasting and gluten-free option for gluten intolerant diners, the pucks are supplied frozen and once thawed, can be shaped or rolled to the desired size and shape to create various menu favourites such as pizza, calzone, bruschetta, topped flatbreads, garlic bread, flavoured bread sticks and even canapés and sandwich carriers.

In addition to the glutenfree dough puck, the company reports that it has also developed a vegan, gluten-free naan dough puck - a real bonus for operators as the distinctive flavour of naan is usually derived from the inclusion of yoghurt. This can be rolled and shaped into the classic ‘teardrop’ shaped naan, brushed with oil and sprinkled with chopped coriander as the perfect accompaniment to curry, or filled and used as a carrier for a delicious hand-held snack.

Besides the pucks, there are two gluten-free pizza bases that offer a lighter, fluffier texture and a softer crumb to deliver real gluten-free alternatives without compromising on taste or quality.

These bases are ideal for topped pizza, suggest Pan’Artisan, but can also be used as a garlic bread base, topped flatbread starter and dessert pizza to make any menu more inclusive (the bases are made from a variety of grains, including tapioca flour, rice flour and maize starch, giving a superb finish that looks and tastes great, feel the company).

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Pan’Artisan’s gluten-free dough pucks are available in 240g and 150g weights, and the gluten free vegan naan dough puck is available in 150g. The gluten-free bases are available in popular 9” and 11” sizes.

The dough pucks are ready to prove - simply thaw overnight and prove at room temperature for two hours, advise Pan’Artisan (www.panartisan.com), before rolling to the desired shape and size, for saucing and topping before baking on a pan (remembering to use rice flour for rolling and a designated glutenfree and, if necessary, vegan pan).

“Operators can be safe in the knowledge that Aviko’s most popular products, including its Premium Fries range, are produced in a dedicated glutenfree factory – something not all potato product suppliers can guarantee – thus offering an easy way to meet the demand for coeliac-friendly dishes.”

The newest arrival to Aviko’s gluten-free offering is the British Grown Potato Skins, they report.

These quarter and half potato skins are made using baking potatoes which have a higher natural sugar content, providing a superior taste and maintaining a crispy outer texture even when loaded, claim the company.

As 22.3 million consumers in the UK make a conscious effort to cut down on their meat consumption (Waitrose Partners Food & Drink Report 2018-19) by following a flexitarian, vegetarian or vegan diet, the arrival of Aviko’s handmade quarter and half potato skins provides a golden opportunity for operators to tap into the trend for innovative free-from options, feel the company. And to help inspire operators in choosing their toppings, Aviko has created a host of recipes including Superfood Greens, Firecracker Peppers, Slow-Cooked Four Bean Chilli and Curried Chickpeas & Spinach (these can be viewed at

www.aviko.co.uk along with stepby-step video tutorials).

RICE IDEA “3.5 million people in the UK are now following a vegan diet and a further 7 million are vegetarian (VegSoc data). Now is the time to bring flavourful plantbased dishes to your menu,” says Annette Coggins, head of foodservice at rice company Tilda UK. “When it comes to maintaining a balanced plantbased diet, the Vegan Society suggests including a starchy food – such as brown rice – into every meal. Rice is not only a great source of energy and high in fibre, but it’s is also glutenfree, helping operators cater for special diets at the same time as dialling dishes up to delicious.”

Tilda’s Speciality Rice range includes the nutty and aromatic Basmati & Wild, the creamy Arborio Risotto Rice from Po Valley and the naturally fragrant Jasmine Rice. Loved by diners, when these authentic, fluffy grains are listed on menus, consumers will pay as much as £2 more for the dish (Toluna research, 2017), report Tilda.

For a host of recipe inspiration to make catering for vegans, vegetarians and flexitarians easier, visit www.tildafoodservice. com).

Tilda’s Basmati & Wild Rice Baked Tomato.

SAFE SIDE “It is becoming more important than ever for operators to be clear on the allergens used in their menus and the dangers of serving food containing gluten to coeliac sufferers. Take potatoes, for example. Though they don’t contain gluten, how and where they are prepared means that operators could be unintentionally serving gluten to customers,” warns Mohammed Essa, commercial director, Aviko UK & Ireland.

January/February 2020

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or Italians living without pasta is not an option and neither it would seem can the rest of the world. A recent YouGov study reported Italian cuisine is the most popular in the word. As expected, the biggest fans of Italian food are the Italians themselves with 99% enjoying their national cuisine. In the UK we are also big fans with 91%, who have tried Italian food, reporting they like it. The report makes it clear the Italian cuisine we like consists primarily of Pizza and Pasta.

With our love of Pasta and an increasing number of people in the UK following a gluten free diet, through choice or necessity, the challenge for traditional pasta manufacturers is to produce a gluten free pasta that tastes and cooks as good as ‘normal’ pasta.

With this in mind Garofalo developed a gluten free pasta in the knowledge that Garofalo pasta is synonymous with the experience of taste. The development team knew that the flavour could not be

exactly the same as wheat pasta due to the different raw materials, but it was of great importance to produce a gluten free pasta that was not inferior in flavour, just different. The recipe was carefully developed using corn, brown rice and quinoa, which is bronze drawn and results in a pasta with a texture like ‘normal’ pasta.

Garofalo is one of only a few manufacturers that use a bronze die to produce its gluten free pasta, achieving the rough porous texture of a good quality pasta with the ability to absorb and hold the sauce.

There are 8 different shapes in Garofalo’s gluten free pasta range, therefore following a gluten free diet does not have to mean giving up the experience of pairing a wide variety of pasta shapes with sauces of choice, or enjoying a pasta bake with texture. Linguine, Casarecce, Mafalda Corta and Gnocchi Sardi make up the more unusual pasta shapes in the Garofalo gluten free range, shapes not often found in other brand’s ranges of gluten free pasta.

’’

A really great gluten free pasta I tried lots of brands before I discovered this gluten free one.

Others often stick together and others are just inedible. This pasta is perfect every time. Its good in pasta bakes as well as plain with a sauce on top. It is a nice healthy choice my whole family enjoy. Gluten free and low FODMAP too. Its regularly in my shopping basket. Definitely recommend.”

’’

Spaghetti, Penne and Fusillone are the familiar shapes in the range, with Anellini, a small hoop, perfect for soups or serving to small children, completing the range.

For restaurant service it is not possible to double cook gluten free pasta and achieve an acceptable serving texture, it is the gluten in wheat that gives the pasta its strength to survive double cooking and maintain an al dente texture. However, brown rice and quinoa in Pasta Garofalo’s gluten free pasta dough recipe help achieve a perfect cooking resistance, if the cooking method and times are followed, then no one will have to forgo the pleasure of a quality pasta dish either at home or eating out.

All 8 Garofalo gluten free pasta shapes are stocked in the UK for immediate delivery. Contact Garofalo on 01438 813444 / info@garofalo.co.uk for your local wholesaler or to request a sample to try for yourself.

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TOPPINGS Goat cheese pizza created by Eurilait.

Tastes and

Trends As in other sectors of the food business, the demand for meat-free and plant-based options is shaping the range of pizza toppings now on offer.

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January/February 2020

TOPPINGS ARTISAN AND VEGAN “The pizza market is worth £5billion in the UK,” reports Trish Caddy, senior foodservice analyst at Mintel, and who, in a recent discussion with Daniel Young - ‘pizza pop-up pioneer’ - and organiser of the London Pizza Festival, found out more about what’s hot and up and coming in the world of pizza.

“There’s a clear trend for the taste of the Neapolitan style of pizza and the Neapolitan ethos – old world wood-fired blazing, leopard spotting on the crust, hand-made artisanal, and the texture? It’s not crisp – it’s floppy, it’s soft, it’s bendy!” says Daniel Young. “People want tradition and this purism; they want old world quality, but they want creative toppings and interesting tastes. People want a ‘wow factor’.”

At the same time, a UK Diet Trends Survey (Finder.com) of 2,000 adults points to a steady increase in the rise of non-meat eaters. 87% of the population currently eat meat in their diets, the survey found, but of the non-meat diets, the vegetarian diet is the most common (7%), followed by the pescatarian diet (4%) and then the vegan diet (2%). This means around 6.7 million British adults currently follow a meat-free diet, claim the researchers.

At the same time, many partaking in this survey stated intentions to alter their diet over 2020 with the diet that will have the most new recruits in 2020 looking set to be vegetarianism (some 2.5 million intend to take up this lifestyle, the researchers calculate). Unsurprisingly perhaps, the generations taking the lead in meat-free diets are millennials and generation Z, they observe.

CONTINENTAL CHOICES Cheese has long been a go-to ingredient for vegetarian dishes, but the rising interest in Continental cheese and new flavours suggests that consumers are seeking more.

“The rise of cheese as the ‘hero’ ingredient in vegetarian meals is evident,” says Craig Brayshaw, commercial director at cheese supplier, Eurilait Ltd. “Cheese has always been a star component for pizza toppings, and now the increasing popularity of Continental cheeses in particular is apparent as consumers look to more varied and high-quality dairy options outside of the norm.

“A more culturally diverse society, better access to global foods and a booming street food scene are some of the influences that have whetted the appetite of today’s increasingly adventurous consumers. As a result, Continental cheeses are experiencing demand with authentic, regional cheeses being the preferred choice and giving operators the chance to ring the changes with their pizza toppings.

“A velvety textured Reblochon offers creamy, hazelnut flavours, while a fullflavoured Italian blue, such as Eurilait’s 26

Gorgonzola Crumble, delivers a deep and earthy taste, for example.”

Eurilait supplies an extensive selection of Continental cheeses to help provide standout varieties that meet and exceed consumer and caterer expectations. Indeed, Eurilait’s knowledge of Continental dairy produce means that they are able to utilise their expertise to advise customers on the correct product for their needs, as well as offer tailor made solutions.

In particular, the company’s Individually Quick Frozen (IQF) cheeses have come to provide a practical and convenient solution for busy operators who need an easy to use product which aids speed of service but still delivers a tasty result.

Currently, their diverse range of Continental cheese features goat cheese, provolone, taleggio, Reblochon, gorgonzola, mozzarella and more, all in a large choice of formats (slices, crumb, discs, pearls, grated or cubed).

Recent innovations include goat cheese additions in various formats such as un-ripened cubes, organic crumble and cubes with honey or mixed pepper, to help offer delicious toppings when it comes to creating a premium pizza.

Other benefits of Eurilait’s IQF cheese range include uniform portion size to help reduce wastage and therefore aid cost saving, they point out. The taste and texture of the cheese remains identical to fresh and presentation is reliably consistent, claim the company, and with a minimum shelf life of nine months at a temperature of -18°C, ordering and stock replenishment is also easy to manage, making IQF a great benefit to busy operators.

PLANT DELI LAUNCH Dawn Farms’ - a leading dedicated fully cooked protein company - offer includes a comprehensive range of pepperoni, salami and chorizo from their dedicated fermented sausage plant in Ireland (the only one of its kind in the British Isles, claim the firm).

As a B2B company, Dawn Farms says that its point of difference lies in the fact that all products are developed exclusively as toppings and ingredients for customers in the pizza, sandwich, snack and prepared meal sectors, and which they have now been supplying for 35 years. Safe and secure supply is their promise to customers, together with continuous innovation, research and development to bring the best ideas to the table, say the company.

Their most recent innovation is a range of plant-based products shortly to be formally launched under their new Plant Deli brand.

ELEVATED MEAT-FREE TASTE EXPERIENCES Big on taste, big on quality, big on health and big on innovation, claim Dawn Farms, these second-generation plant protein ingredients in the Plant Deli range have been created to allow their customers to meet rapidly developing consumer trends.

“Developing new products to meet changing consumer tastes has always been at the heart of Dawn Farms,” says Conor Cahill, head of science and innovation at Dawn Farms.

“We believe in continually experimenting and innovating in the pursuit of great products for our customers. With an increasing number of consumers looking for more meat-free options, we developed

Dawn Farms’ Buffalo Meatless Chicken pizza.

January/February 2020

ADVERTORIAL

How to get TOP marks for the topping

F

or some, pizza is all about the base. Thin and crusty, deep dish, stuffed crust, al taglio’… we all have our favourites.

But whichever is likely to get your vote, we’re a lot more picky when it comes to the topping.

Once there was the simple Margherita, or pepperoni, or the upstart Hawaiian. Now the world is your oyster. And yes, even oysters, especially the smoked variety, are fair game today.

However, the average pizza customer is unlikely to give a great deal of consideration to the most important pizza topping of them all…cheese.

THINK PIZZA. THINK CHEESE. Of course, some pizzas don’t feature cheese in the traditional sense…vegan options, for example, along with those built on a béchamel sauce.

But by far the huge majority of pizzas do boast a gloriously golden layer of cheese’s creamy goodness. And the way that cheese ‘performs’ is down to so much more than taste.

It’s about texture. It’s about appearance. It’s even about the ‘theatre’ of pizza and the way it stretches when we pull it apart.

And it’s because cheese is so critical in making the perfect pizza, that Ornua Ingredients Europe has been working to perfect an entirely new process for

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producing cheese that will deliver outstanding results – time and time again.

SPINNEYFIELDS CONSISTENT SHRED™ – CREATED SPECIALLY FOR CHEFS At their Ledbury facility, OIE has created TCS™ Technology, an industry-leading breakthrough that now dominates the output of an entire production line.

TCS™ Technology allows pizza cheese to be produced in a way that was previously impossible, resulting in a remarkably consistent shred and an end product that is exactly what chefs are looking for. Cheese with a mild, creamy, rich flavour, a generous even melt, reduced blistering, brilliant coverage and a fantastic stretch.

In fact, it’s everything you want from a pizza cheese…from

appetite appeal to visual appeal.

It’s even ideal for pizzas produced for delivery, simply because it stays softer and more palatable for longer.

And one more piece of good news...it’s a cost saver too, because TCS™ Technology means no fines which, in turn, cuts down significantly on wastage.

Ornua Ingredients Europe calls its new cheese Spinneyfields Consistent Shred™ …the latest addition to the newly-branded Spinneyfields range and already available as a premium Soft Melt Mozzarella and Cheddar blend and the added-value-for-money Pizza Topper.

NOW FOR SOMETHING COMPLETELY DIFFERENT So now you know the secret of the perfect pizza cheese, the rest is down to what other toppings

to add? And if you’re looking for a little extra inspiration, here are a final few insights into what will be ‘on trend’ in the months to come.

The flexitarian lifestyle is becoming more and more popular, with up to 45% of consumers saying meat-free options are now a factor in selecting an eating out venue. So vegetarian toppings are bigger business than ever.

All day breakfasts are here to stay as a menu staple too. So think about everything from the classic ‘full English’ ingredients to eggs benedict, from smoked salmon or mackerel to a kedgeree…but maybe without the rice!

And remember, travel influences our eating today. So replicating the flavours discovered in Thailand, India, Korea or Vietnam is all-important, as well as introducing some of the worldwide tastes and delights we now enjoy ‘tapas’ style.

There’s seemingly no limit to how you can top a pizza. But you have to go a long, long way to top cheese as the best topping of all.

Richard Thorpe is Head of Marketing for Ornua Ingredients Europe. For more insights and for information on Spinneyfields Consistent Shred™, TCS™ Technology, or the entire Spinneyfields range, email richard.thorpe@ornua.com 27

TOPPINGS a range that includes our trade mark bestselling Vegeroni (a pea-based pepperoni substitute), a hugely impressive meat-free Chargrilled Chicken using the Kerry Plenti as the base ingredient, a Beet & Bean Burger, Chilli Sin Carne, Meat-free Mince, Meat-free Chorizo and Mexican Black Beans.

“We were inspired to create a range of great tasting plant-based meat-free alternatives to stand alongside our existing extensive range of meat products that are designed to perform as pizza toppings, sandwich fillings or simply as ready-to-eat snacks.”

Backed by the same renowned craft, knowledge, culinary and technological expertise, the Plant Deli range is all about delivering meat-free solutions that are big on taste and satisfaction that meet customerspecific needs, say Dawn Farms.

“This market is still at its formative stage,” adds Conor Cahill. “It ultimately will be driven by the so-called flexitarians, or meat ‘reducers’, and the consumer is becoming more aware of the need for better nutritional performance. That’s where our products outperform. Our customers want to counteract the ‘veto vote’ and plant protein and meat protein are learning to live side by side on menus to meet the needs of fast changing consumers.”

All Dawn Farms’ products are 100% free from artificial colours, hydrogenated trans fats, non-sustainable palm oil, nuts and monosodium glutamate, point out the firm, and have complete farm-to-fork traceability.

A family company with a global reach, exporting to over 44 international markets and supplying many of the world’s leading food brands, Dawn Farms has its state-of-theart manufacturing facilities located in Ireland, the UK and Germany.

PROTEIN ALTERNATIVE “There are an estimated 3.5 million vegans in the UK and up to 22 million flexitarians (those who enjoy meat and dairy but want to reduce their consumption), according to a survey carried out by comparethemarket. com – and the numbers are rising,” observes Steve Swindon, co-founder of LoveSeitan (www.loveseitan.com). “Whether their motive is health, sustainability or animal welfare, the fact is that more people are seeking plantbased alternatives in both the retail and out of home markets.

“Huge progress has been made in the development of free-from pizza bases in recent years, but with Netflix shows and celebrity influencers encouraging more of us to cut down on meat, expect to see the focus turn to meat-free toppings in 2020.

“Not everybody seeks a protein alternative, but for those who do, the key is to offer something as close as possible to meat in texture and taste. Seitan is a vegan alternative 28

to meat, but with an unrivalled texture and flavour. It is packed with protein, low in fat, and also a good source of iron, calcium and fibre, offering a flexible meat-free option that can be used in place of chicken, ham, pepperoni and other meat toppings. At LoveSeitan - the UK’s only bulk manufacturer of seitan products - the choice is vast, but there’s no need to compromise on taste.”

Products of interest for pizza manufacturers include LoveSeitan’s vegan pepperoni which delivers the characteristically sweet-smoky flavour of its meaty counterpart, claim the company, and is flavoured with chilli, smoked paprika, garlic and onion. It is available in 2.5mm slices and is proving popular with one high street retailer which has chosen LoveSeitan pepperoni for its plantbased pizza range.

So what trends in flavours do operators need to be aware of? As ever, there are a wealth of trends predictions for 2020, but Deliveroo, LoveSeitan observe, have identified two particular trends which are interesting for pizza toppings - plant-based food and smoked ingredients.

“As discussed, plant-based is perhaps no surprise and with veganism on the rise, consumers are seeking plant-based alternatives to animal proteins which don’t compromise on taste or texture. According to the Waitrose Food and Drink Report 2018, one in five adults follow a flexitarian diet or are reducing their meat consumption and meat substitute sales grew by 451% in the European market in the four years to February 2018 according to plantbasednews.org. This demand shows no sign of letting up,” adds Steve Swindon.

LoveSeitan offers a solution with its seitan logs, uniquely flavoured and available in 1kg or 2.5kg packs in chilled and frozen format.

Simply slice, chop or dice for the ultimate vegan pizza topping, they advise. These are available in a range of flavours including Smokey Dokey (a good option for creating smokey, southern-states inspired vegan or vegetarian pizzas to meet 2020 trends, they suggest). Other flavours include Classic, Chilli & Garlic, Italian Herb, Classic, Funky Chyck’n, Sage & Onion, Seitan Roast and Plain.

LoveSeitan’s vegan pepperoni is a plant-based twist on an old favourite, say LoveSeitan. Made from 100% seitan, it is then flavoured with chilli, smoked paprika, garlic and onion to deliver the characteristically sweet-smoky flavour of its meaty counterpart.

LoveSeitan’s diced Smokey Dokey seitan is packed with protein, low in fat and also a good source of iron, calcium and fibre, say the company, and offers a flexible meat-free option in place of smoked meats such as ham (pair with BBQ, red onions and peppers for a vegetarian or vegan pizza which doesn’t compromise on taste or texture, they propose).

TRENDS AND MARKET INSIGHT According to the findings contained in Dr Oetker Professional’s Pizza Report, whether you’re vegan or a meat lover, prefer a thin and crispy pizza, or stuffed crust, the beauty of pizza itself is that anything goes when it comes to the bases and toppings.

Favourite toppings, the company found, are proteins (meats), followed by cheese and then vegetarian, while the most popular styles of pizza are thin and crispy, followed by Italian, stuffed crust, deep pan, American, and finally hand stretched. And with consumers eating more pizza, interest in new toppings is rising, they observe. In fact, 27% of younger diners the consumer group that eats the most - don’t think that there are enough options.

A pizza featuring LoveSeitan pepperoni.

January/February 2020

ADVERTORIAL

Europe’s leading Dedicated Cooked Protein Company Dawn Farms is Europe’s leading dedicated fully cooked protein company. Their offer includes a comprehensive range of pepperoni, salami and chorizo from their dedicated fermented sausage plant in Ireland, the only one of its kind in the British Isles.

As a B2B company , Dawn Farms point of difference is that all products are developed exclusively as toppings and ingredients for customers in the pizza, sandwich, snack and prepared meal sectors, which they have been supplying for 35 years.

Safe and secure supply is their promise to customers, together with continuous innovation, research and development to bring the best ideas to the table. The most recent innovation from the company is a range of plant-based products shortly to be formally launched under their new Plant Deli brand.

ELEVATED MEAT-FREE TASTE EXPERIENCES Big on taste, big on quality, big on health and big on innovation, these 2nd generation plant protein ingredients in Plant Deli allow their customers meet rapidly developing consumer trends.

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Conor Cahill, Head of Science and Innovation at Dawn Farms says “Developing new products to meet changing consumer tastes has always been at the heart of Dawn Farms. We believe in continually experimenting and innovating in the pursuit of great products for our customers. With an increasing number of consumers looking for more meat-free options, we developed a range that includes our trade mark best-selling VEGERONI a pea based pepperoni substitute, a hugely impressive meat-free Chargrilled Chicken using the Kerry PLENTI as the base ingredient , a Beet & Bean Burger, Chilli Sin Carne, Meat-free Mince, Meat-free Chorizo and Mexican Black Beans.

“We were inspired to create a range of great tasting plant-based meat-free alternatives, to stand alongside our existing extensive range of meat products, that are designed to perform as pizza toppings, sandwich fillings or simply as ready-to-eat snacks.”

Backed by the same renowned craft, knowledge, culinary and technological expertise, the Plant Deli range is all about delivering meat-free solutions that are big on taste and satisfaction that meet customerspecific needs. As Conor says “this market is still

at its formative stage. It ultimately will be driven by the so called “Flexitarians” or meat reducers and the consumer is becoming more aware of the need for better nutritional performance.

That’s where our products out-perform. Our customers want to counteract the “Veto vote” and plant protein and meat protein are learning to live side by side on menus to meet the needs of fast changing consumers”.

FARM-TO-FORK TRACEABILITY All products are 100% free from artificial colours, hydrogenated trans fats, nonsustainable palm oil, nuts and monosodium glutamate and have complete farm-to-fork traceability. Dawn Farms is a family company with a global reach, exporting to over 44 international markets and supplying many of the world’s leading food brands from its stateof-the-art manufacturing facilities in Ireland, the UK and Germany.

Dawn Farms, great ingredients, great food.

January/February 2020

Dawn Farms make the perfect Pepperoni to make the perfect Pepperoni Pizza

We have the ingredients for success At Dawn Farms we offer a range of cooked and fermented meat ingredients for pizza, sandwich and prepared meals.

Proudly providing the world’s leading food brands with menu inspiration, innovation and food safety for over 30 years.

PEPPERONI, SALAMI & CHORIZO BACON | READY-TO-EAT-MEATS

www.dawnfarms.ie

TOPPINGS The types of pizzas most consumers are interested in, Dr Oetker Professional found, are sweet, ‘containing one of my five a day’, ones with sauces other than tomato, those containing British ingredients, those featuring regional Italian ingredients, world flavours and breakfast pizzas.

“Vegan fast food has become the biggest growing takeaway option with orders rising by 388% in the last three years, according to the British Takeaway Campaign 2016 – 2018,” observes Richard Cooper, senior brand manager, Dr Oetker Professional (UK). “We expect to see more plant-based toppings appearing on pizzas this year. And for foodservice we’ve launched Chicago Town’s Stuffed Crust Sticky BBQ Jackfruit Pizza to help operators profit from the growing demand for vegan ‘dirty’ food.

“With 22 million people in the UK now following a flexitarian diet too according to Waitrose Food & Drink Report 2018/19, the appeal of plant-based dishes is soaring and many consumers are on the lookout for plantbased versions of their favourite comfort foods from pizza to mac ‘n’ cheese.”

Made with a unique rising dough, say Dr Oetker Professional, Chicago Town’s signature tomato stuffed crust base is fully loaded with jackfruit, covered in a sticky BBQ sauce and topped with dairy-free mozzarella.

With pizza usually unavailable for those following a plant-based diet due to the use of dairy products, the new addition to Chicago Town’s Takeaway range opens up a wider audience for operators, feel the company, providing a golden opportunity to boost profits – especially as pizza already accounts for nearly

a quarter of all casual dining visits according to MCA Pizza in Pubs 2019.

There are three key topping trends in particular that are appearing more and more on pizzas and which will keep consumers coming back for more, feel Dr Oetker Professional.

African flavours Tipped to be one of the hot food trends for 2020 (Whole Foods Market Food Trend Report 2020), tapping into West African flavours is a sure-fire way to boost pizza offerings, claim Dr Oetker Professional.

Dr. Oetker Professional’s Pizza Report guide to the out-of-home pizza market has been created to help operators unlock the profit potential of this booming £4.9 billion market (3EMI Global Pizza Market 2017), say the company.

In particular, the report brings together valuable information on what’s making pizza the fastest growing dish out of home, consumer eating habits, the top trends to help operators plan their offerings, as well as a closer look at how pizza is performing in the casual dining, pub and food to go markets (the full report is available to download at www.oetker-professional.co.uk/media/1806/ pizza-report.pdf).

Breakfast pizza With research showing a 65% rise in the number of breakfast and brunch bookings over the past two years (Open Table), this part of the day provides a significant opportunity for operators. Those willing to innovate will be the winners in this market, feel Dr Oetker Professional.

Plant-based pizza With the meat-free market set to reach £658 million in sales by 2021 (VegSoc), pizza is a great option to appeal to the growing number of consumers following vegan, vegetarian and flexitarian diets.

STOP PRESS A leading supplier in European dairy products - Futura Foods (www.futura-foods.com) - is expanding its current product range to give their customers in the commercial channels food manufacturing, foodservice and retail the best dairy solutions, not only providing Mediterranean cheeses, but also in supplying added value products such as mozzarella, Cheddar, pizza ropes and more! Futura Foods UK Ltd’s recent acquisition of the most advanced cutting, packing and grating facility in Northern Wales ensures complete dairy solutions with quality, efficiency and flexibility, say the company.

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January/February 2020

Your preferred

supplier of meat toppings

Danish Crown Foods, Phone 0044 01926 293 900, www.danishcrown.com

TOPPINGS

A

KING

among toppings?

The soaring number of vegetarians and flexitarians, and the growing interest in provenance means there’s no better pizza topping than ‘King of Cheese’ Stilton - a PDO only six dairies in the world (all in Britain) are licensed to produce – feel cheese supplier, Long Clawson (www.clawson.co.uk).

Some 29% of UK consumers say it’s important, or very important, the meals they choose don’t contain much meat as they’re looking to reduce meat consumption (CGA Who’s Eating Where 2018), observe the company, and according to Kantar Worldpanel, a quarter of UK diners have no meat or fish in their meals, as more people associate a vegetarian diet with health, fitness and well-being (Verdict Foodservice Report). In its Q3 2019 consumer survey, GlobalData found that 5% of global consumers now identify as ‘flexitarian’, the same amount that claims to be vegetarian.

An ingredient such as Stilton means that you can offer customers a rich and tasty pizza topping, feel Long Clawson, whose award-winning Stilton boasts a bold, tangy, yet creamy flavour that is well suited to providing a rich heart to vegetarian dishes. And with provenance of growing importance to consumers too, the fact that this is a British cheese is of great importance, they point out. Diners increasingly want to enjoy the food on their plate, but they also want to know where it’s come from – its story, from sustainability and health aspects to animal welfare.

When surveyed, 60% of shoppers say they try to buy British food whenever they 3 4

can, 45% think that British food tastes better and 76% believe it’s important to support British farmers (Lightspend GMI/Mintel (Love British Food) data).

There are many reasons to choose to source British. It means the produce has travelled less from farm to table, so has a lower carbon footprint. It also supports the UK’s farmers and economy, and British animals are reared to some of the highest standards in the world, say Long Clawson. So it pays for operators to take provenance on board when sourcing ingredients, and to promote the information to diners by detailing it on menus, feel the company. Indeed, the better the story, the more seductive the dish on offer, the happier the customer, and the healthier the profit margin, as diners are prepared to pay more for quality provenance, they emphasise.

Long Clawson’s Stilton is also made easier to use via their foodservice range which includes Crumb, Crust and Slices – all designed to be convenient, quicker, with less wastage and

offering better value for money.

The pizza delivery and takeaway industry has performed well over the past five years, primarily due to increased consumer preference for

convenience and affordability.

At the same time, industry operators have adapted to changing consumer tastes and higher consumer expenditure by introducing premium products, including gourmet pizzas that increasingly use high quality ingredients, which are more expensive.

Trends towards healthier eating and rapid growth in demand for meat-free and glutenfree pizzas have also contributed to greater menu variation offered by operators, and the industry is expected to expand at a compound annual rate of 3% over the five years through 201920. Trending upwards since 2014, total revenue was £3billion in 2019, with 6,060 businesses (Pizza delivery and takeaway in the UK – market research report, July 2019).

January/February 2020

Fresh Quality Frozen Cheeses Our individually quick frozen cheeses maintain their taste, minimise waste, and give you consistent portion sizes, so you get the perfect cheese for your dish, whenever you need it.

Eurilait Ltd

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@eurilait

01749 838 100

enquiries@eurilait.co.uk

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TRENDS

At the start of a new decade, out-of-home food and drink experts CGA (www.cga.co.uk) –a data and research consultancy for the out-of-home food and drinks market, specialising in market measurement, consumer research and location planning – report on the trends we’re likely to see in the year ahead in UK’s pubs, bars and restaurants.

1. MORE RESTAURANT CHURN, BUT CONFIDENCE EDGING UP The CGA/AlixPartners Market Growth Monitor shows there have been 2,423 restaurant closures in the last 12 months, and 1,789 new openings. Closures in the sector have come primarily from independent operators, as well as under-performing businesses.

While more closures can be expected in casual dining, some of those sites will be swiftly reopened by new and emerging operators with exciting new concepts.

Coffer Peach Business Tracker has shown that like-for-like sales increases are back into positive territory, and the latest CGA/ Fourth Business Confidence Survey gives further cause for cautious optimism, with 64% of bosses optimistic about prospects for their business over the next 3 6

12 months (up by six percentage points on the last survey three months ago).

2. DRINKING LESS, BUT SPENDING MORE CGA BrandTrack 2019 shows that overall frequency of drinking alcohol (both in home or out) has remained stable over the past few years with 63% of GB adults drinking alcohol at least weekly (the same as it was in 2016).

However, younger consumers are drinking less frequently – with 57% of millennials drinking alcohol at least weekly, and 48% of GenZ saying they drink alcohol at least weekly.

But it’s clear that they are spending more when they do drink, with total wet on-trade sales up 2.3% by value (CGA OPMS to 5.10.19). Premium categories of drink continue to outperform January/February 2020

TRENDS their standard counterparts, evidenced in the gin category by the fact the average gin drinker has 5.4 premium brands in their repertoire, but only 2.2 standard brands.

Managed pub sector sales of still wines priced at £35 a bottle and above have significantly increased their market share in the last few years—and more than half (52%) of wine consumers say they are willing to upgrade their choices when drinking out of home, according to the Global Origins’ Wine Insight report (CGA/ The Buyer).

3. SUSTAINABILITY COMES TO THE FORE Consumers have started to raise their expectations on how outlets address carbon footprint issues, with 50% of consumers expecting outlets to reduce their carbon footprint through menu engineering and commodity usage (CGA’s BrandTrack). Nearly 20% say they would be put off visiting if operators haven’t addressed this issue and 23% would pay more for it. Of business leaders, 76% rate the ethical engagement of suppliers as an important consideration. We will continue to see big moves made by supplier clients to deliver a more sustainable product to outlets and consumers as we move into the new decade.

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4. NEW TECH COCKTAILS Some 10.3 million consumers are enjoying cocktails when they go out, making this one of Britain’s fastest growing drinks categories within spirits. The popularity of cocktails, and the fact they are more widely available, has helped boost sales through Britain’s pubs, bars and restaurants by 10% over the past 12 months taking the market value to £604m (CGA’s Mixed Drinks Report 2019).

The number of licensed premises selling cocktails has risen 7% in the past year, with some 42,000 on-trade outlets now stocking them. Drink-led pubs have been particularly fast to respond to demand, with a growing number opting to sell pre-prepared or draught cocktails - and data shows that 68% of consumers who have seen draught cocktails have purchased them and 81% who have tried pre-batched cocktails said they were likely to repurchase. Growth in ready mixed and draught cocktails will enable more operators to enter this market.

5. RUM – A SCALABLE OPPORTUNITY The CGA/Drink Up London’s recent Influencers report identified rum as one of the top opportunities for growth. Stocking 11 rum brands on average, one in 10 of London’s most influential bars plan to expand their rum range even further over the next year; a trend reflected across the wider market, with the average outlet stocking 5% more brands than they did last year.

Much like gin, rum’s versatility in serve and mixability provides scalable opportunity. Gin was able to drive sales through the gin and tonic and similarly almost half 79% of rum drinkers typically drinking the category with a mixer, mostly cola, and a further 38% drinking it as a cocktail. This is reflected in the mainstream cocktail market with rum being used in almost half of all cocktail serves and with the mojito, daquiri and piña colada all in the top 10 cocktails in Britain (CGA’s BrandTrack 2019 and Mixed Drinks Report 2019).

We can expect to see more new products entering the market. Growth in flavoured and

spiced rums opens the doors for experimentation, whether through cocktails, new or limitededition products or innovative serves.

6. VEGAN AND NEW CUISINES ON THE RISE At the start of 2019, CGA’s Business Leaders’ Survey singled out veganism as a key food trend for this year, and it is likely to roll on into 2020. CGA’s Food Insights report shows that 29% of consumers think it is important or very important that the meals they choose do not contain much meat, as they are trying to reduce meat consumption, but while restaurant and pub brands are adding more vegan dishes to their menus, many of these people are still frustrated by the lack of options when they go out to eat. Food Insights also spotlights the big new cuisines to follow in 2020, with Burmese, Peruvian, Filipino, Pacific Rim and Scandinavian food the five fastest emerging types.

7. EXPERIENCES AND INSTAGRAMABILITY We are already seeing the opening of more experience-led venues. For example, those based around competitive socialising such as shuffleboard, golf or darts.

Other innovative venues are running themed evenings, games, immersive storytelling and virtual reality activities and we are likely to see more of this to come, as well as operators making the most of the fact that 84% consumers on a night out now upload photos to social media. As a result, the making and serving of drinks is becoming ever more theatrical as customers look for enviable footage for social media.

8. ONGOING GROWTH FOR GIN Much of the flourishing and ongoing interest in gin is being driven by pink and flavoured varieties. Sales in this category increased more than eight-fold to £392m in the 12 months to mid-May, and around 5.1 million consumers now say they drink pink gin—a number that has more than doubled from 2.2 million in a year (CGA Pink Gin Report 2019).

Director of client services for

drinks, Jonny Jones, says: “There is no end in sight to the remarkable revival of gin sales. From value brands to artisan distilleries the category is booming, to the point where consumers now drink gin out-of-home more often than vodka. They are becoming ever more adventurous and experimental in their purchases, which makes it vital for suppliers and operators alike to obtain the sharpest insights into the latest trends and market preferences.”

9. MODERATION Having identified a number of drinks categories we are likely to see growth in over the next year, we must also balance that with another clear trend in the market - that of consumers moderating their drinking, prompting rising sales of no/low alcohol drinks.

CGA’s Understanding Moderation in the On-Trade, shows that one in three (32%) adults has now tried a no or low alcohol beer, wine or spirit in the last six months.

That equates to some 15.5 million consumers, with another 8.9 million saying they find the category appealing. The no/low alcohol category has increased by 48% in the last 12 months to more than £60m a year. Growth for completely alcohol-free options has been even higher at nearly 80%, and alcohol-free ‘mocktails’ or ‘virgin cocktails’ have been a particularly thriving segment.

A flood of new no/low alcohol beers, wines, spirits and cocktails have arrived on the market lately but there’s still significant headroom for growth.

10. VOLATILITY IN FOOD PRICES The Foodservice Price Index (CGA/ Prestige Purchasing) has revealed high levels of inflation in many key food and drink items throughout 2019. Overall, inflation has hovered between 5% and 10% since the start of 2019 thanks to weak sterling pushing up the price of imported food, extreme weather hampering key crops and a host of other supply factors.

Further uncertainty will keep the exchange rate low, and a no-deal scenario could hit imports— which means prices are likely to remain volatile, at least until Brexit is resolved.

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TRENDS

A SUPPLIER’S

VIEW

“We have been impressed at the level of interest sustained in gluten free and premium healthy flour options that have just from gone strength to strength in 2019, and look to continue to do so throughout 2020,” says Philip Bull (pictured), MD of sector supplier, Eurostar Commodities (http:// www.eurostarfoods.co.uk).

“Artisan pizza is flying!

The quality in this UK sector is booming, and it’s a hotbed of talent and creativity as we saw at the European Pizza and Pasta show.

“There are obvious challenges relating to Brexit that are unresolved and will still be relevant in 2020. Although it is likely to have some resolution now in the coming year, this is very important as the UK imports many of the ingredients that we rely on.

“There have been various events impacting rice production in 2019 so we may well see some minimal price increases during 2020 as a result. We are subject to the weather so having very wet weather at the start and end of the growing season in Europe has affected some produce – namely Italian short grain rice used in sushi.

“Overall, these are exciting times especially for quality and health which are showing as big trends again this coming year, and indicate positivity and pride for the UK in what we eat.”

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HIGH QUALITY GLUTEN FREE Gluten free is going to step up a gear in terms of quality, feel Eurostar. Until now, people have had to put up with lots of second-rate products which don’t taste as good as their glutinous alternatives, feel the company.

“We have done extensive research and development, including looking at products globally. We have created versatile flours which can be used to make different products both gluten-free and high quality. For example, breads, chapatis, wraps, tortilla, and all manner of high-end patisserie and baking. We’re now starting to see high quality core product come through which will influence the flavour, consistency and texture of gluten free baked good throughout the sector,” says Phil Bull.

PLANT-BASED FLOUR (VEGETABLE AND LEGUMES) “We continue to watch the vegan trend move into the mainstream.

As a result, we are seeing lots of innovation into non-animal protein,” says Phil Bull.

“One important way of incorporating additional plantbased protein into a vegan diet is through flours made from legumes and vegetables. Plant based flour is made from 100% ground vegetables (or legumes) and is used as a primary ingredient in breads, pizza bases, pancakes,

cakes and much, much more.

Using plant-based protein like this transforms breads into a fibre full, protein rich nutritious food which offers increased texture and flavour, but will also satisfy hunger and keep people feeling fuller for longer.”

MANITOBA Manitoba flour is made by grinding the soft wheat cultivated in the fields between northern America and southern Canada. It is arguably the very highest quality flour in the world and with a price tag to match. It is used for special breads and in slow leavening pizza doughs.

“With a very high protein content it creates delicious wellstructured products and we expect to see a clearly labelling of products using Manitoba. We ourselves work to get hold of Manitoba and supply to only the most premium artisans,” says Phil Bull.

SEMOLINA BREAD Eurostar think that following the popularity of sourdough, artisanal bakers will experiment with semolina as a key ingredient.

Semolina adds structure and is rich in protein, fibre, and B vitamins. It may support weight loss, heart health, and digestion too. Even the mere mention of semolina can strike fear of school dinners into the heart of any

gastronome. However, it’s a littleknown fact that without realising it you are probably eating semolina all the time, they point out.

“We’ve come a long way from the traditional sweetened British pud of our childhoods,” says Phil Bull. “Semolina is the coarse paleyellow flour ground from hard durum wheat and it is used to make traditional pasta and cous cous. It can also be used to make pizza, bread and biscuit doughs as well as gnocchi. Get ready to see semolina bread served for brunch!”

SIGNATURE PIZZA (PERSONALISED PIZZA) As pizza chefs continue to push the boundaries of creativity innovating in the traditional Neapolitan, Eurostar say that they expect to see chefs putting their own personal take on signature pizza. Typical of this style is the addition of gastronomic elements such as sides, or sauces that you pour on yourself after serving, for example.

January/February 2020

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PREVIEW

In a change to previous years, 2020’s show takes place in March, and is set to offer the casual dining sector plenty of opportunity to network, hear the latest thinking from the event’s speaker line-up, and of course see and taste some of the latest product launches.

SPEAKER HIGHLIGHTS The Next Big Thing Panel (2.15pm in Keynote Theatre 1, Wednesday, 25 March) will include Andrew Macleod (founder, Emilia’s Crafted Pasta), Laura Morris (co-founder, Yard & Coop) and Mark Wogan (creative director/co-founder, Homeslice). This exclusive panel will feature some of the newer and most talked about smaller brands around, and they’ll exclusively discuss the inspirational stories of how they got to this point and reveal where their businesses are going in the near future.

Thom Elliot (co-founder, Pizza Pilgrims) will present How to Open New Sites (1.45pm in Keynote Theatre 3, Wednesday 25 March). Pizza Pilgrims is one of the sector’s biggest success stories. Since their first site in 2012, Thom and the team have grown rapidly but always remembered some golden

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pilgrim rules around site finding, local marketing, involving the community and throwing good parties with great pizzas. Don’t miss hearing his five amazing suggestions to help you open your new sites.

At the time of going to press, the Restaurant Leaders Panel (3.45pm in Keynote Theatre 3, Wednesday 25 March) will include Jo Fleet (MD, Flat Iron) and Mark Jones (CEO, Carluccio’s). Don’t miss this panel of inspirational leaders from the casual dining sector as they reveal the key challenges and opportunities for their brands and the industry as a whole.

Menu Innovation for MultiSite Restaurants (3.15pm in Keynote Theatre 1, Thursday 26 March) will feature Antony Bennet (head of food, Loungers), Steven Mangleshot (executive chef, wagamama), Winston Matthews (food &

January/February 2020

PREVIEW Midnight Oil coffee liqueur.

Sustainable water provider EauVation (stand H45) is launching the stylish and neat fitting Table Top Acqua 20, which provides pure, safe, great tasting, chilled and sparkling drinking water instantly on demand.

Punchy Drinks (stand B86) has launched two new flavours.

The first features a refreshing mix of cucumber, yuzu and rosemary, which is available with or without gin. Their new blood orange,

beverage director, Busaba Eathai), Duncan McEwan (executive development chef, Casual Dining Group) and Jay Morjaria (chef/F&B consultant - chair). Join some of the leading executive chefs and food developers from the most popular restaurant operators as they examine the challenges and successes they often face when trying to keep their menus innovative and profitable in 2020 and beyond.

EXHIBITOR OVERVIEW Foodservice equipment company Ascentia (stand C61) will be in attendance, with ice cream and gelato companies at the show including Gelarto by Menodiciotto (stand A65) and il gelato di Ariela (stand H71).

Well known, PAPA awardwinning pasta company La Tua Pasta (stand G71) will be present, as will the iconic Italian coffee brand, Lavazza (stand F41b).

LoveSeitan (stand A43) will be showcasing its frozen and chilled meat-alternative range, including Funky Chyck’n burgers and Bites, Facon Bacon, Sliced Pepperoni and seitan logs.

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Martin Mathew & Co Ltd (stand H46) will showcase its tomato and allied products, while Ornua Ingredients UK (stand D70) will be exhibiting Consistent Shred™ - the latest addition to its Spinneyfields range (available as a premium Soft Melt Mozzarella & Cheddar Blend, this value-for-money pizza topper gives chefs a reliable and consistent melt, a creamy rich flavour and minimal waste, claim the firm).

rise for 48 hours so as to create a perfectly balanced and highlydigestible dough, claim the company, who provide handstretched prebaked pizza bases.

Schär (stand D80) say that they are dedicated to making mealtimes more enjoyable, which is why they are offering a range of gluten free options from tasty on-the-go options to authentic, Italian inspired pizzas - to help meet your business needs.

Pathos Continental Foods UK (stand G70), who specialise in food products from Europe and the rest of the world, including oils, olives, antipasti, tomato products, pestos and Italian cheeses, say that they are looking forward to meeting visitors to the show.

Inspired by the drinks’ cabinets of Spain, Portugal and Italy, Pedrino Spritz (stand D10) report that they have created a trio of “terrace-ready” spritzers suitable for vegetarians and vegans, and made in the UK. PizzaArt (stand E64) say that they believe that their pizzas are pure art as they follow the natural rhythms of nature and allow their sourdough to

Pizza Equipment Ltd (stand G36) will be showcasing the Neapolis by Moretti Forni (this new electric oven can reach a temperature of 510°C - with independent control of the ceiling and floor - and has been specifically conceived for baking Neapolitan pizza).

Italian pasta company Surgital (stand C20) and The Emissary Prosecco (stand VY2) will also be present.

Climpson & Sons (stand B41) recently launched its After Hours range, including an espresso martini (ready to serve from the tap or shaken) and small-batch

bitters and cardamom soft drink also comes with whiskey. Both drinks come in 100% plastic free cans.

Celtic Marches Beverages (stand TH2) is launching its Great Taste & BBI award-winning low alcohol cider, Holly GoLightly 0.5%, in 250ml slimline cans.

FrieslandCampina (stand H35) is launching Yazoo No Added Sugar Strawberry Flavoured Milk with the category’s first bendable paper straw.

Panasonic UK’s (stand E41)

commercial rice cookers are non-stick, easy to clean, suited to front or back of house, don’t need extraction and are simple to use, and will be promoted at the show (available in two sizes - 23 and 40 cup - the smaller one has an optional steamer basket).

Vita Mojo OS (stand G85) will be launching a new digital ordering system for restaurants. A customer can either use QR or NFC on tables to order exactly what they want at their own leisure and staff interact with customers to enhance their experience.

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PREVIEW

REGISTER To register for the show, visit

www.casualdiningshow.co.uk and use priority code CD55

40% and Platinum 45%. Best enjoyed in cocktails, or, for the real spirit connoisseur, on the rocks, they advise.

Tevalis’s (stand D31) digital eMenu – TevMenu – transforms operators traditional hard copy menus into an interactive, electronic ordering application, and will at the show.

Araven Group (stand E36) will showcase an innovatively designed dispenser designed specifically for effortless drizzling and pouring of oils, dressings, low density sauces or infusions.

Pip Organic (stand B40) plans to launch Pip Organic Sparkling (these new 250ml cans provide one of your five-a-day whilst keeping you hydrated, say the company).

Canopies UK (stand F60) will be displaying the latest edition to their Cantabria range of retractable roofs (for al-fresco dining 365 days a year). Their new ‘Skyroof’ is an architecturally designed louvred system that can rotate and retract at the touch of a button to reveal the ‘sky’ where moments earlier there was a ‘roof’.

AAK Foodservice (stand D45) will debuting Whirl Vegan Sweetened Whipping Cream.

Stored ambient or chilled with an open shelf life of two weeks, it can be used hot, cold or frozen to create great tasting vegan dishes and beverages, say the company.

Strawbar (stand AS9) is distilled from tiny Greek strawberries to create a clear spirit in two strengths: Origin

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January/February 2020

Consistently amazing Introducing Spinneyfields Consistent Shred™, developed

by Ornua Ingredients Europe using our breakthrough TCS™ Technology to give chefs the consistency they rely on.

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Spinneyfields Consistent Shred™ is available as our premium Soft Melt Mozzarella and Cheddar blend and our delicious value-for-money Pizza Topper.

Two products with one vital thing in common. They perform in exactly the same way…time and time again.

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HYGIENE

Ensuring sky-high levels of hygiene With Christmas a distant memory and New Year’s resolutions in full swing, January and February can be notoriously quiet months for hospitality businesses. As fewer people come through the doors, this shouldn’t be a time to dawdle – now is the perfect opportunity to assess hygiene levels after the Christmas rush, proposes Paul Casson, technical field manager, Rentokil Specialist Hygiene.

IMPORTANT Assessing hygiene levels is particularly important within commercial kitchens, where hygiene levels may have slipped after the onslaught of the festive rush. While you may feel like relaxing after this busy time, don’t waste the opportunity to do an audit of your business’s hygiene standards and compliance. These are paramount to the health, safety and welfare of both customers and employees.

While all hospitality companies should have a regular cleaning regime in place, it’s important to consider a further deep clean to comply with stringent cleaning standards.

This should include ventilation cleaning in particular which addresses a legal requirement for facility managers to ensure enclosed workspaces and kitchens are ventilated with fresh, purified air.

Thorough deep cleans should be scheduled to take place at least twice a year, ideally after busy periods such as Christmas.

These cover areas not included in 4 4

the day-to-day cleaning regime, such as behind equipment and kitchen fittings, as well as tackling any grime build-up in grease traps and ventilation systems.

Deep cleans are particularly important in winter, when flu and norovirus outbreaks often occur, and when people tend to spend more time indoors, which can increase risks of cross contamination.

HIGH-LEVEL CLEANING Cleaning those hard to reach areas can present unique challenges and safety risks, especially in areas that are high up. High level cleaning can be a difficult process to carry out, so only trained staff should undertake this type of work.

The safest approach is to bring in specialist technicians with the appropriate training and equipment – they’ll perform a full risk assessment before carrying out any work, to ensure maximum levels of safety (accredited certification from the Royal Society for Public Health (RSPH) is a sign of a properly trained technician).

January/February 2020

HYGIENE High level cleaners have a plethora of tools available to them in the fight against grime.

The equipment used depends not only on the height of the area that requires cleaning, but also on how confined the space is.

Mobile Elevated Work Platforms (MEWPS) allow technicians to reach elevated areas, while tools such as jet washers, backpack vacuums, water feed brushes and long reach poles, enable the efficient cleaning of these difficult places to take place.

DON’T FORGET ABOUT THE VENTS Cooking en masse during the festive period will no doubt have produced waste food, fats and grease in commercial kitchens.

Hospitality businesses need to follow practical measures to avoid the build-up of dirt, grime and bacteria that results from cooking, particularly in areas like grease traps and extract ventilation systems. Routine cleaning alone will not suffice.

For example, build-up in a grease trap can become very

difficult to remove and, if left untended, the trap will not only become ineffective but may also become a source of unpleasant odours. This has a knock-on effect on ventilation systems where grease, carbon and steam build-ups can quickly form in ventilation ducts, creating a potential harbourage for mould and germs to generate. What’s more, unclean ventilation systems can also pose a significant fire hazard.

It’s estimated that 70% of fires in commercial kitchens originate in faulty extract ventilation systems due to the build-up of fat or grease. Fires within ductwork can be difficult to stop as they’re often inaccessible and can quickly spread to other areas of the building. If you don’t tackle these with a deep clean, you could be at risk of breaching the Food Safety Act 1990 – which all hospitality venues are obliged to comply with.

TR19 is another standard that must be taken into consideration when it comes to ventilation cleaning. It was introduced by

the Building Engineering Services Association (BESA) to standardise duct, kitchen extract, and air handling cleaning in the UK. Being compliant means ensuring adequate inspection is provided to ductwork and mechanisms. It also ensures cleaning processes and post-cleaning verification methods are met.

To ensure compliance, it’s best to call in the experts, who will provide regulatory sign-off.

Rentokil Specialist Hygiene, for example, uses a wet film comb or an Elcometer 465, a thickness gauge with a scan probe to

measure the levels of grease in a commercial kitchen’s system.

From this, a detailed TR19 report is put together, collating accurate readings of the thickness of any dry deposits in the air handling systems.

FINAL THOUGHTS As it quietens down after a busy holiday period, it’s important for hospitality businesses to take this opportunity to supplement their cleaning regimes. A deep clean is essential in ensuring commercial kitchens are compliant, hygienic and prepared for the year ahead.

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Vegan pizza on the menu for football fans Sports and leisure caterer, Levy UK, has announced the launch of what it claims is the first fully vegan kiosk in the English Premier League in partnership with Chelsea FC at Stamford Bridge.

A VEGAN OPTION The new initiative will introduce a range of tasty plant-based alternatives for football fans on match days, say the company, and will include a Vegan Kitchen Pizza, Buffalo Cauliflower Wings, Vegan Doner Kebab and a Halloumi and Falafel Wrap.

Rolling out in line with the recent Veganuary, football fans will be able to receive a culinary experience like no other, claim Levy UK, their initiative being underpinned by the Levy Cares principles which underline the importance of providing sustainable – but delicious - options on match days.

As part of their four-year contract extension, both Levy UK and Chelsea FC have committed to providing more plant-based dishes, modelled against the EAT-Lancet ‘ideal plate’ for planetary and personal health, whilst also looking specifically at the carbon impact of the animal products used on site, they report.

SUSTAINABLE ETHOS Levy is Chelsea FC’s official catering partner responsible for the catering across the Chelsea Football Club venues, including Stamford Bridge stadium, Frankie’s Sports Bar & Grill, Chelsea FC’s training facility in Surrey, Under the Bridge and the Chelsea Health Club & Spa. The firm provides innovative and sustainable match day food and drink for home and away fans, while also championing the hospitality offerings for the premium seat market. Working in partnership with the players’ nutritionists and performance coaches, Levy also designs bespoke menus for the squad at their training ground.

Under Levy Cares, Levy UK says that it has committed to deliver a 50% reduction in beef consumption, cut 30% of sugars out of menus 4 6

and through culinary innovation and ingredient re-purposing will reduce food waste by 20% by the end of 2020.

In addition, they point out, the vegan kiosk avoids single use plastics throughout, in line with Chelsea FC’s own strong environmental policies. Through Levy UK’s reduce, re-use and review policy, the company committed to reduce plastic waste and has launched a re-usable cup initiative across all its venues.

Fans, media and guests are encouraged to use reusable cups and once finished, place them in designated drop-off points around stadium concourses or return them to any bar.

“There’s a demand for football stadiums to follow consumer demand for more sustainable, responsible and diverse food and drink options,” said Jon Davies, managing director at Levy UK. “Adopting a reductionist approach where possible will allow us to provide greattasting, plant-based food as well as combating food waste and reducing our impact on the environment. The launch of the vegan kiosk with Chelsea FC is testament to both parties’

commitment to tackle issues surrounding more sustainable menu options.”

Simon Hunter, head of venue and development at Chelsea FC added: “We are pleased to be offering sports fans plantbased alternatives at our venue. Reducing our environmental impact as well as offering fans plant-based options where we can is something we’re very committed to and the launch of the vegan kiosk with Levy UK is a further positive step in doing so. Chelsea FC takes pride in its forward-thinking and innovative approach within the sports sector as to how we can improve the fan experience. The vegan kiosk is part of our mission to innovate, by creating something unique for fans that tastes great.”

EXPERIENCE Levy UK (www.levyrestaurants.co.uk) - the sports and hospitality sector of Compass Group UK and Ireland - reports that it feeds an estimated 1.15 million sports fans annually, delivers catering across 43 public catering outlets, 58 boxes and suites on match days and holds over 1,000 corporate and private events at Stamford Bridge each year.

Through strong client partnerships, Levy UK has created many bespoke food concepts, service standards and pioneering design, implementing a guest-first approach and ongoing innovation at each venue, featuring seasonal dishes and a strong focus on British ingredients.

As well as providing tailor-made concepts for its clients, Levy UK also deliver corporate hospitality, event catering, venue sourcing and support services, through its portfolio of businesses (these include Keith Prowse, Payne and Gunter, Lime Venue Portfolio and LSS).

January/February 2020

NEWS

Pizza Equipment & Suppliers Ltd launch Pizza Equipment & Supplies Ltd is an exciting, brand new business launched by the already established and trusted people at White’s Foodservice Equipment.

As White’s are branching out into other sectors of the catering equipment industry, Pizza Equipment & Supplies Ltd has been launched to solely focus on equipment for the pizza business to give pizzaioli a onestop-shop for all pizza equipment needs – nothing more, nothing less!

The new Pizza Equipment web site will feature all of the classics that White’s Foodservice Equipment currently sell: Marana Forni ovens, XLT conveyor ovens, Eliani dough mixers and GI Metal accessories. But after months and months of trying and testing new products, the new web site will launch not only with the above

market-leading and much-loved brands, but it will also star some fresh products to introduce to the UK market - IGF deck ovens, Vitella dough divider-rounders, food slicers, stick blenders for sauce.

Call (01527) 528841, or visit www.pizzaequipment.co.uk

Fri-Jado to exhibit new products at Euroshop 2020 Food retailing equipment manufacturer, Fri-Jado, will be demonstrating two new products at the EuroShop retail trade fair, Messe Düsseldorf, 16-20 February 2020. The company, which is exhibiting on stand F14, hall 15, will be showcasing its new range of Modular Counters and will unveil its latest combi oven models for the first time.

The introduction of a new range of modular counters follows extensive research and development and the adoption of new technology. Chilled models incorporate Fri-

Jado’s innovative and patent pending OmniCold low velocity air flow refrigeration system, which works by blanketing the food on display from all sides. This helps deliver accurate holding temperatures, reduced energy consumption and the maintenance of optimum food quality and safety over extended periods.

The chilled counters have been designed to operate efficiently with a wide range of energy efficient, futureproof refrigerants with low global warming potential (GWP), including hydrocarbon.

Call (01895) 272227, or visit www.frijado.co.uk.

New for 2020 New for 2020, and in conjunction with a local manufacturer, Food Connextions are proud to launch the Grumpy Pig’s range of Cooked British Bacon. The new range consists of back bacon, streaky bacon and diced in both smoked and unsmoked options with all the pork being sourced from the British Isles. The bacon is air dried, then smoked using natural woods and roasted, giving it a stunning flavour.

“We are always looking to expand the range,” says owner Stephen Andrew. “We like to think that what makes us different is we don’t just offer one type of bacon, but we offer a range - dry cure, sweet cure, beechwood smoked, back bacon, streaky - we are always looking for new ideas. When the opportunity arose to work with a local producer and promote UK bacon alongside our fantastic products from the EU, it was a no brainer. We wish the Grumpy Pigs all the best for 2020!”

Call (01992) 307627, or visit www.crispybacon.co.uk and www.foodconnextions.com.

Nara Stoneware – a point of difference Making a point of difference on the tabletop is the Nara stoneware collection from leading UK distributor of table and glassware, Artis®. Part of the extensive Playground collection, Nara provides restaurateurs with the opportunity to differentiate their tabletop, mixing and matching with existing pieces or with other products from the Playground collection.

Playground is a versatile tabletop collection from BHS Tabletop AG (Bauscher and Tafelstern), harnessing the latest gastronomic trends and enabling restaurateurs to create a different mood for every occasion. The range includes literally hundreds of

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items and features many different types of materials and very modern shapes including colourful stoneware, wood, glass, metal, cast iron, ceramic and leather.

Nara is just one of many collections within the Playground portfolio, available from Artis and providing a point of contrast with white porcelain and is particularly suited to creating new combinations with existing or new crockery pieces. List prices range from £5.15 for the dip dishes to £20.87 for the large 30x18cm rectangular platter, with stylish handless mugs at £7.22 each (call 020 8391 5544, or visit www.artis-uk.com).

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PROFILE

Teamwork

provides recipe for

success Valentine Equipment (www. valentinefryers.com) and sister company, Cuisinequip (www. cuisinequip.com), teamed up with Delvado (www.delvado.com) who offer complete coffee and catering equipment solutions - to specify, install and support the equipment used for the launch of one of Glasgow’s latest and most successful restaurants, Sugo Pasta.

THE CONCEPT “Sugo Pasta specialises in fresh pasta made every day in our kitchen. Our pasta dishes are served as they are traditionally throughout the various regions of Italy, including Tuscany, Lazio, Emilia Romagna, Sicily, Puglia, Abruzzo, Campania, Calabria & Umbria,” explains founder, Paul Stevenson.

“The emphasis is on the authenticity of the dishes served and the provenance and quality of the produce used. Each pasta dish is paired with the sauce or 4 8

ingredients as traditionally served in each region.”

Paul Stevenson started his first business - a men’s fashion store 40 years ago in 1979, and through the eighties he operated three clothing stores and a nightclub.

His first foray into the catering business was in 1990 when he started corporate catering business, Hungrys. He opened his first restaurant in 2003 - the Italian Kitchen - and another in 2006 (the Italian Caffe). In 2015, he opened Paesano Pizza on Glasgow’s Miller Street, adding a second branch on Great Western Road in 2017.

The concept behind Sugo is to serve fresh Italian pasta dishes, authentically prepared and adhering to the processes of preparation from region to region. All their pastas are made fresh daily on the premises, featuring dishes such as fresh baby plum and San Marzano tomato sauce served with rigatoni, and squid ink spaghetti

with baby squid ragu and lemon pangrattato with the aim of having a freshness of flavour rarely achieved in restaurants in the UK. All of Sugo’s filled pastas are made by hand - for example, agnolotti filled with veal, cavolo

nero and potato in brown butter and thyme sauce and ravioli filled with spinach and ricotta in a fresh sage and butter sauce prompting one Italian customer to comment that they tasted just as if they had been homemade in her kitchen.

January/February 2020

PROFILE EQUIPMENT EXPERTISE “We had a great formula for the recent launch of Sugo Pasta in Glasgow, building on the success of our Paesano Pizza restaurant,” says Paul Stevenson.

“We decided to call in the expertise of Glasgow-based coffee and catering equipment specialists, Delvado, to help plan and deliver the great equipment we now rely on.

They, in turn, worked with Valentine Equipment, and sister company, Cuisinequip, to install and give training on key pieces of equipment such as pasta cookers, induction ranges and the excellent and crucial Bottene fresh pasta making machines.

“The response from the public to the opening of Sugo Pasta has been extraordinary, and we owe a lot to the quality equipment, advice and support that we have received from Delvado and Valentine.”

“Here at Delvado, we work jointly with our suppliers on

issues such as sustainability, economical and energy efficiency. We were delighted to work with Paul by combining these needs with innovative equipment and bespoke design features to achieve the quality required for Sugo’s pasta cooking and preparation areas,” adds Marco Jaconelli, managing director of Delvado.

Delvado approached Valentine to recommend solutions for preparing fresh pasta, cooking the pasta, and also for the induction cooking.

“We had worked with a number of successful restaurants that deliver quality Italian cuisine, including the Polpo chain in London, and more recently with Delvado on Caffé Parma,

also in Glasgow,” recalls Steve Elliott, sales director for Valentine Equipment and Cuisinequip.

“Sugo wanted to offer something really different to diners in Glasgow, and that comes through in the variety and quality of pasta dishes they offer. Underpinning a number of those dishes is the fresh pasta produced via the Bottene pasta machines we supplied, plus the pasta cookers and induction hobs. The latter offer ease of use, precise control, energy efficiency, advantages in hygiene/cleaning, and of course less residual heat than a conventional gas cooking range.

“Working with Delvado, we have also gone back to provide additional training and advice so that the Sugo kitchen brigade can keep the consistent quality of dishes on offer and be in a position to keep up with the huge demand for them. We are very pleased with the teamwork and rapport we have developed with Delvado, as well as the results it has delivered for Sugo.”

NEW LAUNCH

Heavyweight duo launch new foodservice procurement business Two industry heavyweights have teamed up to launch a specialist food procurement support business for foodservice.

Arete Procurement Solutions is the creation of former Caterforce managing director, Nick Redford, and Warren Hamer, Sodexo’s global category director for protein.

The new business will start trading on 1 March and offer support to foodservice businesses throughout the whole supply chain, with a complete multi-temperature solution.

The pair worked together at Makro before going their separate ways prior to the Booker takeover in 2013. Warren worked at Iceland and TGI Fridays prior to Sodexo, whilst Nick went on to manage Caterforce successfully for 10 years, before the pair decided to team up again with Arete.

Commenting on the launch Warren Hamer said: “Following a sustained period of food inflation, it is imperative that

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food businesses continually review their procurement process to ensure they are always getting best value. Nick and I have the knowledge, networks and know-how to ensure our clients are sourcing the best possible products at the most competitive prices.”

Nick Redford added: “It’s an exciting time for the industry but succeeding in foodservice can be down to fine margins.

Having an in-depth knowledge of procurement and supply chains will allow us to provide sound commercial solutions.

Our team will be dedicated to ensuring our clients are equipped to deal with everchanging business challenges.”

The business will specialise in providing several key services including on-going food procurement support, category strategy management, range management and own brand development across key categories.

Arete will also advise clients on strategic

issues such as adapting to major changes to the foodservice landscape.

Call Nick Redford on (07540) 293874 or Warren Hamer on (07852) 397478, or visit www.areteprocurementsolutions.co.uk.

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PIZZA MY WORLD

Pizza My

World LoveSeitan’s operations guru, Steve Swindon is a keen runner and cyclist. He initially became vegan in 2014 to help lose weight and recover from long runs. The idea for the company LoveSeitan was born after Steve and Nick searched unsuccessfully for good quality, ready-made seitan in the UK. He and Nick Abear- the creative talent and culinary genius behind LoveSeitan - decided to create a vegan food product that would provide a healthier and cruelty free alternative to existing animal-based products. They wanted to blow people’s minds by tapping into the huge benefits this ancient, plant-based protein source can offer. The company will be present at the Casual Dining show in March.

It’s how we are able to produce seitan products on a large scale, cementing our position as the UK’s only bulk manufacturer.

10.00am 10.00am I then start to make sales calls, following up on samples and setting up meetings with customers. It’s a broad range today, from pizza manufacturers looking for vegan toppings to independent restaurants and cafés who are looking for tasty ways to replace meat across their menu, whether that is in sandwiches, pasta dishes or even roast dinners and curries.

Steve Swindon is co-founder of LoveSeitan (www.loveseitan.com), the UK’s only bulk manufacturer of seitan - a vegan alternative to meat with an unrivalled texture and flavour.

Created in 2017 by Steve and his business partner, Nick Abear, LoveSeitan is helping pizza manufacturers and caterers to meet increased demand for animal protein alternatives as the numbers of vegans, vegetarians and flexitarians continues to grow.

7.30am 7.30am I have a very strict morning routine which helps set me up for the day. I wake at 7.30 and meditate for 25 minutes before exercise - I have run marathons in the past but at the moment I’m training for a few big cycle events later in the year so I’ll do 45 minutes or an hour on a stationary bike trainer which is set up in my garage. I then take a cold shower for five minutes which wakes me up shocks the system and transitions me from the morning into work mode. Don’t knock it until you’ve tried it!

9.00am 9.00am I work from home so will tend to check emails while eating my breakfast. The first job (as it is every day) is to collate any overnight orders and make sure they are processed in time for the daily cut-off. Emails orders are most likely to be from the trade, but we also have an online shop where customers can buy seitan products online. I send all the orders over to Nick who books them in with the factory to make sure they’re processed in time.

All of our products are made in our UK-based, fully vegan, BRC accredited factory.

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January/February 2020

PIZZA MY WORLD It’s a great time to be involved in plantbased food production. The number of vegans and vegetarians is growing year on year, but so too is the number of flexitarians – those who choose to reduce their meat intake either for health, ethical or sustainability reasons. This in turn is creating huge opportunities for our customers, especially those who are willing to embrace the trend and dedicate space to plant-based dishes and pizzas on the menu, or on shelves if they are retail-based.

12.00pm 12.00 noon I have a daily telephone call with our bookkeeper to go through finances and accounts around this time. I like to know exactly where I am with things at any given time so it’s important for me to ensure accounts are reconciled, invoices are issued, and we identify any debts that need chasing.

1.00pm 1.00pm If I don’t have meetings then I would usually be back on the phone after some lunch, but today I’m heading into London to meet a retailer keen to explore the possibility of

using LoveSeitan vegan pepperoni for their meat-free pizza range. I meet the buyer and development chef, spend a couple of hours talking about seitan and its benefits, and we get the opportunity to try samples in the development kitchen.

I’m always amazed how little people know about this product. Seitan is packed with protein, low in fat and also a good source of iron, calcium and fibre. It’s tasty too, thanks to our unique flavouring process, ensuring a flexible meat-free option that can be used in place of chicken, ham, pepperoni and other meat toppings. It’s a no-brainer, especially when compared to other products such as tofu or tempeh.

4.00pm 4.00pm I take the opportunity while I’m in London to visit one of our trade customers, an independent vegan café which uses LoveSeitan’s flavoured seitan logs in place of animal proteins in salads, sandwiches and pasta dishes. It’s always great to see customers face-to-face – definitely one of the more satisfying parts of my job, especially when I can enjoy a slice of vegan cake at the same time!

5.00pm 5.00pm When I get home, I write up my notes from the meeting and make sure our CRM system is updated. I have a final check on any emails that have come through in the day and I complete another daily routine which is important to me - planning for tomorrow. I always like to finish the working day by knowing exactly what my priorities are for tomorrow, so I write down the top five things I need to achieve by the end of the next day. It helps to empty my mind ahead of a second meditation session.

6.30pm 6.30pm Meditation is something I have done for a number of years, and I can’t recommend it enough. Again, it helps me to transition – this time from work mode to evening relaxation. I meditate for 20 to 25 minutes, eat dinner and then relax.

I eat a lot of fruit and vegetables and dinner tonight consists of grilled vegetables with some of our original recipe Classic Seitan, diced and fried. Other nights it might be tofu, but always vegan.

action Grab your slice of the and subscribe today

Contact Andrew Emery | 01291 636344 | andrew@papa.org.uk

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index registered suppliers 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

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

C.Carnevale Ltd Carnevale House, Blundell St, London N7 9BN Contact: Mr C Carnevale Tel: 0207 607 8777 Fax: 0207 607 8774 Chefsrange Unit 4 Egerton Close, Daventry, Northamptonshire NN11 8PE Contact: Tim Charlton Tel: 01455 559969 Fax: 01455 559979 tim@euro-catering.co.uk www.chefsrange.co.uk

Continental Quattro Stagioni Trafalgar Mills, Leeds Road, Huddersfield, West Yorkshire HD2 1YY Contact: Mr Roberto Giacobbi Tel: 01484 538333 r.giacobbi@continental-wine.co.uk www.continental-food.co.uk Conveni Willige Laagt 2, 5757 PZ Liessel The Netherlands Contact Noel Reidy Tel; +44 7903 526 457 +31 (0) 493 348 700 noel.reidy@conveni.nl info@conveni.nl

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 Dairy Partners Ltd Brunel Way, Stroud Water Business Park, Stonehouse, Gloucestershire GL10 3SX Contact: Will Bennett Tel: 01453 828890 Will.Bennett@dairypartners.co.uk www.dairypartners.co.uk

Danish Crown – Topping Bommen 9, Thorning DK-8620 Kjellerup Denmark Mobile: +44 7764 337190 Mail: kpeac@danishcrown-toppings.dk www.danishcrown-toppings.dk

Dawn Farm Foods Lodge Way, Lodge Farm Industrial Estate, Northampton NN5 7US Contact: Ian Ritchie Tel: 01604 583421 Fax: 01604 587392 iritchie@dawnfarmfoods.co.uk www.dawnfarms.ie

Eurilait Ltd Leighton Lane Industrial Estate, Leighton Lane, Evercreech BA4 6LQ Contact: Andrew Ford Tel: 01749 838108 andrewford@eurilait.co.uk www.eurilait.co.uk Freiberger UK Ltd Broadgate House, Westlode Street, Spalding, Lincolnshire PE11 2AF Contact: Andrew Thorne Tel: 01775 767655 01775 767656 andrew.thorne@freibergerukltd.co.uk

Futura Foods UK Ltd. The Priory, Long Street, Dursley, Gloucestershire GL11 4HR Contact: Jo Carter Tel: 01666 890500 Fax: 01666 890522 jo@futura-foods.com www.futura-foods.com GCL Food Ingredients Dunsil Road, Engine Lane, Newthorpe, Nottingham NG16 3PX Contact: David Staiano Tel: 01773 533944 david@gclfoodingredients.com www.gclfoodingredients.com

Glanbia Cheese Ltd 4 Royal Mews, Gadbrook Park, Rudheath, Northwich, Cheshire CW9 7UD Contact: Lynne Utting Tel: 01606 810900 Fax: 01606 48680 lutting@glanbiacheese.co.uk Insurance Protector Group B1 Custom House, The Waterfront, Level Street, Brierley Hill DY5 1XH Tel: 0800 488 0013 business@ipgdirect.co.uk www.insuranceprotector.co.uk IPR Events London Ltd. The Plaza, 535 Kings Road, London SW10 0SZ Contact: Stanislava Blagoeva Tel: 0207 352 4356 slava@iprconnections.com www.iprconnections.com

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 Just-Eat.co.uk Ltd. Imperial Place (IP4), Maxwell Road, Borehamwood WD6 1JN Contact: Paul Griffith Tel: 0208 7362001 b2bmarketing@just-eat.co.uk www.restaurants.just-eat.co.uk Kerry Kerry Global Technology & Innovation Centre, Millenium Park, Naas, County Kildare, Ireland Contact: Gillian Raftery Tel: +353 87 948 4353 gillian.raftery@kerry.com www.kerry.com

index registered suppliers Leathams PLC 227-255, Ilderton Road, London, SE15 1NS Contact: Mr James Faulkner Tel 0207 6354026 / Fax 0207 6354017 ingredients.sales@leathams.co.uk www.leathams.com

Lupa Foods Ltd. Suite A31, Elstree Tower, Elstree Way, Borehamwood, Hertfordshire WD6 1SD Contact: Simon Bell Tel: 0208 2362222 simon@lupafoods.com www.lupafoods.co.uk Makfa JSC Vspolny Lane, Building 5, Construction 1, Office 1, Moscow 123001, Russia Contact: Elena Karmanova Tel: +7 351 255 97 16 (ext 2416) karmanova@makfa.ru www.makfapasta.com

Martin Mathew & Co 50 St Andrew Street, Hertford, Hertfordshire SG14 1JA Contact: Mr M.J. Donnelly Tel: 01992 641641 Fax: 01992 641333 matthew@martinmathew.co.uk www.martinmathew.co.uk

Ornua Ingredients Europe Hazel Park, Dymock Road, Ledbury, Herefordshire HR8 2JQ Contact: Alan Mackie Tel: 01531 631300 alan.mackie@ornua.com www.ornuaingredientsuk.com

Pan’Artisan Unit 25-26 Holmbush Industrial Estate, Holmbush Way, Midhurst, West Sussex GU29 9FQ Contact: Karen Oakes Tel: 01730 811490 karen.oakes@panartisan.com www.panartisan.com

Pizza Plus Foodservice Light Industrial Estate, Liverpool Road, Walmer Bridge, Preston PR4 5HY Tel: 01772 610415 Fax: 01772 617610 Contact: Chris Smith chris@pizzaplusfs.co.uk

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Tel: 0161 702 8447

email: sales@pizza-toppings.co.uk

Riva Foods 32 Copenhagen Road, Hull HU7 0XQ Contact: Sarah Quenault Tel: 01482 837285 Fax: 01482 824323 sarah.quenault@rivafoods.co.uk www.rivafoods.co.uk Salvo 1968 Ltd. Salvo House, Maxwells West, Great Cambridge Road, Cheshunt, Hertfordshire EN8 8XH Contact: Giuseppe Motisi Tel: 0800 122 1968 Fax: 0207 607 5928 giuseppe@salvo1968.co.uk www.salvo1968.co.uk

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

To advertise or to subscribe contact Andrew Emery on 01291 636344 | andrew@papa.org.uk

Maste

index of products BEVERAGES

DELIVERY &

KITCHEN & SERVING

OILS & VINEGARS

Beer

PACKAGING

EQUIPMENT

Oil

Carnevale Ltd.

Heated Pizza Delivery

Bakery Ovens

Coffee

Bag Systems

Chefsrange

Cooktek (MCS Technical

Chargrills

Products)

Chefsrange

Martin Mathew & Co. Ltd. Olive Oil GCL Food Ingredients.

Leathams PLC Lupa Foods Martin Mathew & Co. Ltd. Salvo 1968 Ltd Vinegar Martin Mathew & Co. Ltd.

Carnevale Ltd. Mineral Water Carnevale Ltd.

DOUGH & PIZZA

Soft Drinks

EQUIPMENT

Carnevale Ltd.

Pizza Accessories

Wine, Spirits & Liqueurs

Pizza Plus Foodservice

Continental Quattro Stagioni Ltd. Carnevale Ltd.

Displays Chefsrange Drinks Systems Carnevale Ltd.

Salvo 1968 Ltd

Fryers

Pizza Making Systems &

Chefsrange

Equipment

Jestic

Chefsrange

Griddles

Cooktek (MCS Technical BREAD, CAKES &

Chefsrange

Products)

Cooktek (MCS Technical

DESSERTS

Jestic

Products)

Garlic Bread

Pizza Direct UK

Riva Foods CHEESE, DAIRY & EGGS

Pizza Ovens Chefsrange Jestic Pizza Plus Foodservice

Jestic Holding Ovens Jestic Induction Cooking & Holding Cooktek (MCS Technical

Cheese

FISH & SEAFOOD

999 Pizza Toppings

Other Fish & Seafood

Products)

(UK) Ltd.

Leathams PLC

Preparation Counters

Carnevale Ltd. Dairy Partners Ltd. Eurilait Ltd.

Chefsrange FLOUR & BAKERY

Refrigeration

Concentrates

Chefsrange

Allied Mills

Extons Foods

Durum Semolina

Futura Foods UK Ltd.

Allied Mills

Glanbia Cheese Ltd.

Carnevale Ltd.

Leathams PLC

Flour

MEAT Bacon Dawn Farm Foods Ltd.

Allied Mills

Leathams PLC

Carnevale Ltd.

Beef

Salvo 1968 Ltd

Leathams PLC

Stateside Foods Ltd.

Whitworth Bros. Limited

Chicken & Other Poultry

The Cheese Warehouse

Icings

Leathams PLC

Eggs

Allied Mills

Ham

Futura Foods UK Ltd.

Improvers

Carnevale Ltd.

Lupa Foods Ornua Ingredients Europe

Leathams PLC Mozzarella Carnevale Ltd.

Allied Mills Premixes (Bread & Cakes)| Allied Mills

Dairy Partners Ltd.

Dawn Farm Foods Ltd. Foods Ltd. Leathams PLC Stateside Foods Ltd. Italian Meat & Sausages

PASTA, POLENTA, GNOCCHI & RICE Pasta (Dry) Carnevale Ltd. Continental Quattro Stagioni Ltd. GCL Food Ingredients.

Leathams PLC Lupa Foods Makfa JSC Pasta (Fresh) GCL Food Ingredients.

Martin Mathew & Co. Ltd. Salvo 1968 Ltd.

(Lesley Chow)

COMPUTING SOLUTIONS

Lupa Foods Martin Mathew & Co. Ltd.

Danish Prime Dawn Farm Foods Ltd. GCL Food Ingredients.

Kiren Foods

CHILLED PIZZA MANUFACTURER

SUPERMARKETS

Leathams PLC

Conveni TOMATOES Canned Tomatoes Lupa Foods Martin Mathew & Co. Ltd. Salvo 1968 Ltd. Passata Lupa Foods Martin Mathew & Co. Ltd. SunBlush© Tomatoes Leathams PLC Sun-Dried Tomatoes Carnevale Ltd. Leathams PLC Lupa Foods

CONSULTANT

Vacancy

GCL Food Ingredients.

Stateside Foods Ltd. Soups

Seth Gulliver (Just Eat)

Pancetta

Carnevale Ltd.

Salvo 1968 Ltd

FROZEN PIZZA MANUFACTURER

Salvo 1968 Ltd

Olives

Pizza Plus Foodservice

AGGREGATOR

Stateside Foods Ltd.

Pepperoni

Martin Mathew & Co. Ltd.

Freiberger (Richard Harrow)

Salvo 1968 Ltd.

Carnevale Ltd.

Lupa Foods

Vacancy

Lupa Foods

Futura Foods UK Ltd.

Leathams PLC

FORMER CHAIR

GCL Food Ingredients.

GCL Food Ingredients.

Conveni

ITALIAN RESTAURANT

Leathams PLC

Chargrilled Vegetables

Pizza Sauces

Keith Griffiths, Yum

Stagioni Ltd.

Eurilait Ltd.

The Fresh Pasta Company Ltd

VICE-CHAIR

GCL Food Ingredients.

FRUIT & VEGETABLES

Salvo 1968 Ltd

Independent Vacancy

Dawn Farm Foods Ltd.

Parmesan

Martin Mathew & Co. Ltd.

Geoff Parsons, Basilico

Continental Quattro

Carnevale Ltd.

SOUPS, SAUCES, STOCKS & DRESSINGS Garlic Spreads & Mixes Riva Foods Stateside Foods Ltd.

Leathams PLC

CHAIRMAN

Futura Foods UK Ltd.

Salvo 1968 Ltd.

READY PREPARED Prepared Pasta Meals Freiberger UK Ltd. Prepared Pizza (Chilled) Conveni Stateside Foods Ltd. Prepared Pizza (Frozen) Freiberger UK Ltd. Pizza Plus Foodservice Stateside Foods Ltd.

Pasta Sauces

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:

FOOD WHOLESALERS

The Cheese Warehouse

READY MEALS Italian Conveni

PIZZA DOUGH, BASES & CRUSTS Dough Balls Pizza Plus Foodservice Pizza Bases & Crusts Pizza Plus Foodservice Salvo 1968 Ltd. Stateside Foods Ltd.

Eurilait Ltd.

Glanbia Cheese Ltd.

PIZZA TOPPINGS Fish Carnevale Ltd. Martin Mathew & Co. Ltd. Fruit & Vegetables Carnevale Ltd. Meat 999 Pizza Toppings (UK) Ltd. Carnevale Ltd. Danish Prime Dawn Farm Foods GCL Food Ingredients Pizza Plus Foodservice Stateside Foods Ltd.

Stateside (Ian Kent – substitute Phil Goodall)

PASTA MANUFACTURER/ DISTRIBUTOR Chilled - Vacancy Frozen - Vacancy

PIZZA RESTAURANTS Chain Vacancy Independent Vacancy

Maurice Abboudi

SUPPLIERS

Mozzarella TBA Cheese Ornua (Richard Thorpe) Meat Dawn Farm Foods (Jon Watkin) Flour Whitworths (Alan Ribakovs) Equipment Jestic (Steve Morris) Speciality Ingredients Leathams (James Faulkner) Italian Wholesaler Salvo (Giuseppe Motisi)

PIZZA DELIVERY OPERATORS

Salami

Chain Papa John’s (David Scott)

* For the purposes of the committee, we have treated independents as having fewer than 30 outlets.

Online Ordering Solutions

INSURANCE

Carnevale Ltd.

Just-Eat.co.uk Ltd.

Insurance Protector Group

Danish Prime

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