Sandwich & Food to Go News - Issue 177

Sandwich & food to go news INTERNATIONAL

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ISSUE 177 SEPTEMBER 2018

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CONTENTS EDITOR SIMON AMBROSE t: 01291 636343 e: simon-ambrose@btconnect.com NEWS Page 5 - The sandwich industry looks set to experience wholesale price rises of at least 5% in the coming months for meat, vegetable and dairy products because of the UK’s extreme weather this year, research suggests.

Page 7 - Julian Metcalfe OBE, co-founder of high street chain Pret A Manger and founder of Asianinspired, healthy food outlet itsu, is confirmed for a headline Keynote interview at lunch! 2018 on 20 September at London ExCeL. Page 8 - Subway is trialling delivery through Just Eat’s app and website, from 31 stores in London, Leeds and Manchester. By the end of the year, Subway in partnership with Just Eat plans to roll out delivery nationwide from over 500 Subway stores across the UK.

ADVERTISING PAUL STEER t: 01291 636342 e: paul@jandmgroup.co.uk

SUBSCRIPTIONS t: 01291 636335 membership@sandwich.org.uk

Page 12 - UK food importer The FoodFellas has launched an innovative avocado product that could transform avocado use for both sandwich and food to go manufacturers and foodservice.

PROFILE Page 14 - Bristol’s outstanding baker and sandwich maker Pinkmans is showing just how good sandwiches can be when made with fresh bread and simple, complementary fillings. Simon Ambrose paid a call Page 46 - The bright Los Hermanos logo says it all: two happy brothers, “one a trained chef and one a loveable genius”. They’re permanently poised to fiesta at various locations in Bristol with their innovative, full-flavoured street food sandwich offering.

LUNCH! SHOW Page 34 - Comprehensive lunch! show new product preview

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Sandwich & food to go news INTERNATIONAL

www.sandwich.org.uk

ISSUE 177 SEPTEMBER 2018

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HELP US TO

HELP YOU

The British Sandwich and Food To Go Association aims to ensure the best market conditions for our industry.

From lobbying Government to organising British Sandwich Week, we aim to provide the best environment for you to trade in, plus a wide range of benefits.

This all comes with membership: Facing the Brexit staffing challenge – Our business needs good people. We are lobbying to ensure Brexit does not lead to the door shutting on the people we need to keep going.

Reducing Energy and Telecoms costs – Our specialist advisor will shop around to get you the very best deals – and it’s free!

Insurance with Free Membership – Our specialist insurers offer really keen prices for shop and business insurance – and independent retailers can get free membership if they use them.

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NEWS

Wholesale price rises of 5% look likely for meat, vegetable and dairy products THE sandwich industry looks set to experience wholesale price rises of at least 5% in the coming months for meat, vegetable and dairy products because of the UK’s extreme weather this year, research suggests.

Consultancy CEBR says 2018’s big freeze and heatwave would end up costing consumers about £7 extra per month. It follows price warnings from farmers’ representatives about peas, lettuces and potatoes.

Wholesale prices of other vegetables have already soared by up to 80% since the start of the year.

Dairy production had also suffered until recently, registering 11 consecutive weekly falls as the hot weather hampered grass growth. This has seen the farm gate price of butter rise 24% since March. Even when grass growth returns to normal, the reduced grazing seen this year will have a lasting impact. Some farmers have had to turn to already depleted backup supplies to boost production, which will keep upward pressure on feed costs in the coming winter.

On the bacon front, though the heat has reduced the fertility of pigs and contributed to an 8% rise in piglet prices since March, the price of red meat is set to fall marginally in the short run.

This is as farmers look to sell livestock earlier than normal to reduce the burden on grazing land. Still, in the longer run, prices are set to rise as feed availability is affected by a weak harvest.

Much of UK’s grain – used to feed livestock, as well as for numerous food products – is imported from Europe, which has also seen record high temperatures this year. Reserves have kept prices from spiking drastically thus far, but industry forecasts and futures prices point toward coming increases. Wheat, which features heavily in European and British shopping baskets, is a concern. The wheat harvest is forecast to be down by 5% this year, and European wheat futures are currently trading around 30% higher than at the end of April.

With the wholesale price of many crops already rising very significantly and meat prices set to climb in coming months, it seems likely that wholefood prices will rise at least 5%.

The DEFRA research suggests that commodity price spikes can take 18 months to fully feed through into inflation. So, while the worst of heat may have passed, the cost to consumers looks set to climb.

This comes after many Spanish and North African salad crops were damaged by flooding and poor weather early last year.

Monty’s Deli plans to expand in London MONTY’S Deli, the London “Jewish comfort food” sandwich bar is looking to expand by raising £150,000 through Crowdcube.

The shop plans to roll out Monty’s sites, well known for their salt beef , Reuben sandwiches and homemade chicken soup, with three new London sites in indoor food markets across London.

In April 2017 Monty’s Deli opened their first restaurant on

Hoxton Street in the heart of the east end following a successful crowdfunding campaign. Now a year old, it has built up a solid customer base and received positive reviews from FT magazine, ES magazine, Sunday Times, Time Out and more.

The site on Hoxton St is a 65 cover restaurant with a large kitchen space capable of producing for many other locations, acquired

with the intention of rolling out the concept to a number of other smaller market sites.

In January 2018, a site was opened in ‘The Kitchens’, a new food-focused development of the historic Old Spitalfields Market, which has been successful. The popularity of these multi-operator food markets is a fast-growing trend in London and is anticipated to spread to other areas of the UK.

www.sandwich.org.uk September 2018 5

NEWS

Greggs delivers a “resilient performance” GREGGS has said profits will be flat for 2018 as the sandwich and food to go business warned it is cautious about consumer outlook.

Sales rose 5.2% to £476m in the half year to 30 June, buoyed by store openings and new product ranges.

Shop like-for-like sales were up 1.5%, despite “extreme weather” and “challenging market conditions”. The High Street bakery chain highlighted the success of categories such hot drinks, breakfast, new healthier lines and hot food options. Its value meal deals were also said to be proving popular.

The group continued its shop opening programme with 59 new outlets.

However, 25 sites were closed with Greggs ending the period with 1,888 shops. It expects to have

around 100 new outlets for the year as a whole.

Underlying operating profit fell by 6.9% to

£25.7m. However, stripping out the costs associated with the group’s supply chain restructuring

and disposal of some stores, pre-tax profit rose by 24.2% to £24.1m.

Chief Executive Roger Whiteside said the group had delivered “resilient performance”, adding: “While we remain cautious in respect of the outlook for sales in the balance of the year given the consumer backdrop, we are confident in the medium and long-term growth potential for the business, supported by customers’ response to our initiatives, our strong cash generation and the ongoing strategic investments that we are making.”

Back in May, Greggs warned on full-year profits after a slowdown in sales following bad weather in March and April.

However, it said that it now expected underlying profits before exceptional items for the year to be at a similar level to 2017.

British Lion Egg Processors target Brexit fears FOOD businesses across the UK are being encouraged to rely on British Lion eggs and egg products – for both surety of supply and food safety - ahead of the UK’s departure from the European Union in March 2019.

With Brexit supply uncertainty and recent food safety scares on the continent, as well as new research showing strong consumer demand for the use of British eggs in prepared food, there are serious question marks over the future of imported eggs and egg products, it says.

The research, commissioned

by British Lion Egg Processors, showed that more than two thirds of shoppers are concerned that the egg in prepared food products they purchase is produced to different standards depending on which country it comes from.

The report also found that: • 57% of shoppers would like to know where the eggs in prepared food they purchase come from • More than half of shoppers were disappointed to learn that the egg products in certain prepared foods are not British • 64% of UK shoppers would feel more confident buying egg products if they saw a Lion mark on the packaging • 54% of shoppers expected the eggs in processed food products to be produced to the same standards as those required in the UK • Three quarters of shoppers feel it’s a supermarket’s responsibility to be completely transparent about where the ingredients in their food products come from • Almost 50% would think less of a supermarket that sold food products

6 September 2018 SANDWICH & FOOD TO GO NEWS

which contained imported eggs • 44% of shoppers would change the products they buy or where they shop if they found that the eggs used were not British Lion.

Ian Jones, Chairman of British Lion Egg Processors, said: “There is a ‘Breggsit’ storm brewing. In these uncertain times, with the potential knock-on effects of Brexit on the supply of food imports still not clear, and recurring issues with the safety of eggs and egg products produced abroad, food businesses can put their trust in the Lion to guide them through safely.

“With research also clearly showing that consumers want British eggs to be used in prepared foods containing egg, now is the time for food businesses to give them what they want, relying on the Lion for surety of supply and the highest standards of food safety.”

NEWS

Julian Metcalfe lined up for lunch! Keynote JULIAN Metcalfe OBE, co-founder of high street chain Pret A Manger and founder of Asian-inspired, healthy food outlet itsu, is confirmed for a headline Keynote interview at lunch! 2018 on 20 September at London ExCeL. One of Britain’s most successful food-to-go entrepreneurs, Metcalfe says he’s delighted to be speaking at the show for the first time. In his opening day Keynote, he’ll be sharing his specialist knowledge and insights drawn from over thirty years at the forefront of the industry – from the launch of Pret in 1986 to the continued expansion of the itsu brand across the UK (and, more recently, the US).

“I feel passionately about delicious, fresh, fast-food, so I’m delighted to be speaking at the only trade show devoted to the food-to-go sector,” says Metcalfe.

Commenting on the announcement, lunch!’s group event director Chris Brazier, says: “lunch! has already established itself as the destination show for the food-to-go sector and having Julian Metcalfe as part of this year’s line-up just makes it even more unmissable. This is really big news for the show and a huge opportunity for our visitors to hear insights from an industry legend.

“We are thrilled to be able to offer our visitors such an incredible free Keynote line-up for 2018 – and we’ve still got so many more great names to announce!” he says.

Metcalfe is the latest exclusive speaker addition for lunch! 2018, which – since its launch in 2008 – has become known for attracting the

biggest names in food-to-go (many, notably, who rarely appear at other trade shows). The 2018 line-up already includes directors and senior execs from Pret, Caffè Nero, LEON, EAT, Tortilla, and Tossed. Plus, 370 exhibitors showcasing a host of new products, equipment, packaging and services.

Crussh partners with Everyone Active Leisure Centres Crussh Fit Food & Juice Bars has announced the expansion of its partnership with Everyone Active Leisure Centre Group.

The expansion comes off the back of a successful long-term partnership with Everyone Active in the Westway Sports Centre.

The partnership has already seen the healthy food and juice chain open a second site at Moberly Sports Centre, Kensal Rise, on 30th June 2018; and a third site – its first outside the Capital – at Westminster Lodge, St. Albans, on 6th July 2018.

Both new sites are

company owned and will be operated by Crussh, serving ‘Crussh classics’ like freshly pressed fruit and veg juices, freshly blended smoothies and organic coffee, alongside a wide range of healthy food from all day brunch items such as avocado on sourdough, to turkey chilli ‘fit bowls’. There are vegetarian and vegan options and an extensive range for those avoiding gluten, wheat or dairy.

As well as a daily café menu, Crussh will cater for the Westminster Lodge Leisure Centre’s children’s parties and offer lunchboxes and hot dishes for younger

customers, such as chicken goujons or jumbo haddock fish fingers with sweet potato mash and peas. In addition, Crussh will cater for private events and overhaul the Westminster Lodge Verulamium Spa menu.

“We are delighted to expand our partnership with Everyone Active,” says Shane Kavanagh, Crussh CEO. “With health and wellbeing at the core of both businesses, there is a natural synergy between both brands.

“It is a very significant step for us, as Westminster Lodge is our first opening, as

a company, outside central London.”

“We are very excited to be partnering with Crussh and believe its healthy food and drink options will complement and support the active lifestyles of our members,” says Everyone Active General Manger, Lesley Garner. “We are very impressed by the quality and range of food, juices and hot drinks on offer and will work closely with the Crussh team to cater for our members’ food preferences.”

The new openings bring Crussh to 33 company operated stores and 1 franchise operated.

www.sandwich.org.uk September 2018 7

NEWS

Subway trials delivery with Just Eat SUBWAY is trialling delivery through Just Eat’s app and website, from 31 stores in London, Leeds and Manchester. By the end of the year, Subway in partnership with Just Eat plans to roll out delivery nationwide from over 500 Subway stores across the UK. Customers can order at any time of the day, including weekends, for delivery to a location of their choice. KFC and Burger King both joined Just Eat last year.

Sacha Clark, Marketing Director Subway UK and Ireland, commented: “We’re delighted to announce

the Just Eat delivery trial, making it even easier for our customers to enjoy their Subs, salads and sharing platters anywhere, at any time. We look forward to

seeing the results and being able to roll out delivery nationwide.”

Graham Corfield, UK Managing Director at Just Eat commented: “We’re

BSA responds to Channel 5 under-filled sarnie allegations THE BSA has responded to Channel 5’s new consumer show Shop Smart Save Money and their investigation into under-filled sandwiches.

The Channel 5 TV show analysed information on 30 sandwich packets and undertook an investigation to see if the amount of filling in the sandwich matched the promise on the packet. It concluded that 14 out of the 30 sandwiches checked were underfilled.

BSA Director, Jim Winship commented on the investigation: “It’s disappointing that the information presented in this survey is somewhat misleading – sandwiches are hand made and just as you get with a product made by a chef in a restaurant, there can be small variations in the volumes of ingredients between one product and the next - that’s human nature.

What this survey demonstrates is that on average the declared ingredient weights are pretty accurate which, given that we make some 4 billion sandwiches a year, is remarkably good.

“The fact that 16 of the 30 sandwiches tested were exactly right or over filled underlines this.

What does not seem to have been taken into account in this survey is the different price points and markets these products are being made for. Just as in other things, you cannot compare an extra filled ‘Rolls Royce’ with a budget ‘Mini’.

“To compare “value” based on percentage of total weight is also misleading. For example, reducing bread thickness and the quantity of other ingredients would reduce total weight and, according to this survey, present better value because of an increase relative to the total weight. Not a good measure!

“We all want different things from our food and retailers cater towards their various set of customers. Reducing salt, fat and calories in our food is very much on the public agenda. If a sandwich is reformulated to have little less than another, yet still tastes great, is that really of a lower value to us?”

8 September 2018 SANDWICH & FOOD TO GO NEWS

excited to welcome Subway to Just Eat, as part of our continued efforts to offer customers more of their favourite food brands at the tap of the app. With more and more people ordering at lunchtime and during the week, having Subway’s Subs available for delivery will be a game changer for sandwich lovers.

“While the rollout will begin in three cities initially, we’re adding more and more stores each week and look forward to people across the UK enjoying their signature Subs and cookies.”

Subway has over 2,500 stores throughout the UK and Ireland.

Birmingham and Hyndburn in Lancashire are ‘worst areas for food hygiene’ BIRMINGHAM and Hyndburn in Lancashire are the UK’s worst areas for food hygiene for the second year, consumer watchdog Which? has said.

It looked at areas including the number of high and mediumrisk food businesses which kept to hygiene standards and the number of interventions carried out.

But Birmingham City Council said Which? had failed to engage with local authorities and Hyndburn Council said the data was out of date.

Erewash in Derbyshire was rated top.

Data from 390 local authorities for 2016-17 was used, including information from the Local Authority Monitoring System collected by the Food Standards Agency.

Which? said Birmingham City Council had a poor record for carrying out inspections within 28 days of a food business opening.

It found that 16% of the city’s more than 8,000 food businesses were yet to be rated and 43% of the city’s high and medium-risk food businesses did not meet food compliance standards.

Source: BBC

IGD

UK food-to-go

outperformance set to continue IGD unveils its latest UK food-to-go market forecast A STRONG GROWTH OPPORTUNITY AND SOURCE OF INSPIRATION We’re forecasting solid growth across each of the five market segments, which we split as outlined below.

Overall, we forecast that the food-togo sector will reach £17.8bn in 2018, up 6.0%, growing at twice the rate of grocery retail overall, and, while growth will slow, will deliver growth averaging 5.0% (CAGR) over the next five years to take value to £22.8bn by 2023.

But that will become harder to come by for operators, retailers and suppliers amid an increasingly competitive landscape. Meanwhile, from an inspiration perspective, we’re already seeing learnings from UK food-to-go being applied across Europe, in both food-to-go and retail, and expect this to continue.

INCREASING BLURRING BETWEEN THE DIFFERENT SEGMENTS As more business look to extend their food-to-go capability, retailers and food-to-go operators alike will look to add new capabilities to meet more missions. Specifically, food-to-go specialists as diverse as Greggs and Coco di Mama have been bolstering their coffee credentials, while convenience stores, among the most notable this year being EAT17 and the Coop, have focused on enhancing the range of food-to-go options on offer to meet more missions more effectively.

THE PARTNERSHIPS TREND OF THE PAST YEAR HAS MUCH FURTHER TO RUN Across food-to-go, collaboration between partners with the same values and mutually beneficial propositions, have been in the ascendance. Crussh and Sainsbury’s, M&S and Wasabi are two high profile collaborations, but there are already many more underway and we expect significant further development here. Larger retail stores undergoing remodelling in particular offer some great opportunities for collaborations between retailers and food-to-go partners.

EVOLVING WITH CONSUMERS’ DEMANDS IN HEALTH AND WELLNESS AND AROUND SUSTAINABILITY IS INCREASINGLY CRITICAL The best food-to-go operators are highly attuned to the wider mindset of their shoppers. They have responded to shape their wider propositions accordingly.

10 September 2018 SANDWICH & FOOD TO GO NEWS

Increasingly this will become expected by food-to-go consumers, and those that don’t keep up will stand out.

FOOD-TO-GO IS INCREASINGLY MOVING BEYOND THE HIGH STREET, AS OPERATORS LOOK TO OPEN UP NEW TYPES OF LOCATION While online ordering and delivery is one aspect of this, perhaps in its current form the online opportunity will only be transformational for a select few.

More widely however, getting into new, different types of locations, including forecourts and other travel locations, is likely to be an increasingly significant route to growth for a growing number of players in food-to-go.

Across a variety of missions, locations and segments, the food-to-go market remains worthy of considerable focus and attention for those looking to grow food and drink businesses over the next five years.

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NEWS

FoodFellas’ innovative avocado launch looks set to transform the sandwich market Avocado browning, which has held back sandwich, sushi and salad production, because of the limited shelf-life, now looks to be a thing of the past, following a new breakthrough. Simon Ambrose investigates UK food importer The FoodFellas has launched an innovative avocado product that could transform avocado use for both sandwich and food to go manufacturers and foodservice.

The Natavo Zero process, developed in Australia, effectively switches off the enzyme that causes avocados to go brown with a 100% natural process.

It has the potential to solve all the major problems of browning and resulting short shelf-life due to oxidisation, that have held back the sandwich industry since avocado started to become a big favourite with consumers.

The FoodFellas is now starting to test the market with the innovative range of IQF Avocado products, including frozen sliced, diced and mashed avocado, targeted specifically at those in the food service, restaurant and hospitality industry, and also sandwich, food to go, sushi and salad manufacturers.

The invention uses a 100 per cent natural process which preserves the nutritional properties and taste of the avocado without chemicals, additives, preservatives or processing aids.

The secret of the technology apparently lies in the company’s ability to switch off the enzyme responsible for the fruit’s browning via pressure fluctuations generated by steam.

Further details of the process, not

surprisingly, are under wraps.

“This really is a ground-breaking product,” says FoodFellas director Tony Levy. “We are tremendously excited about it. The range of applications is enormous – it really has the potential to transform the market.

“At the moment, sandwich bars are using fresh avocado in their sandwiches and salads by dipping it in lemon or lime juice. Some are using an additional product, which gives it an extra life of around three days. The same process is used with sandwich and sushi manufacturers where they’re using fresh product, but it’s obviously not ideal because you need a six-day shelf-life from production and that can’t be achieved.

“Previously, we’ve offered a frozen product which comes mainly from Mexico or Peru. When you defrost it and leave it in a vacuum sealed bag, you can keep it for between 7-10 days.

But once you’ve opened the bag, it starts browning after a few hours!

“But with this new innovation, which we’re just starting to make available, the product really has an unlimited life, although health and safety restrictions give it 10-days.”

The safe and affordable processing solution meets all food safety standards required to export avocado products to some of the fastest growing overseas markets including the USA and Asia, as well as Europe.

So, is there any deterioration or alteration of taste and texture of the avocado with the steam process? I was able to try some samples from South Africa where the product is now being manufactured in a limited way, before going into full-scale production.

I can honestly say that I was expecting some degree of deterioration after defrosting the product. Surprisingly, I found the texture was good and the colour looked completely natural – it is, of course. There is certainly a small change in taste, probably best described as a slight woody tinge, but this is a significant improvement on the taste profile after a citrus dip.

I have to say that it’s not often one comes across a genuine innovation in the industry, but this seems to be one of those occasions.

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PROFILE

Pinkmans Bristol’s

looks to expand next year Bristol’s outstanding baker and sandwich maker Pinkmans is showing just how good sandwiches can be when made with fresh bread and simple, complementary fillings. Simon Ambrose paid a call 14 September 2018 SANDWICH & FOOD TO GO NEWS

PROFILE

R

oll back 20 years and many artisan bakers were in serious trouble around the UK. Customers were deserting them for cheaper supermarket loaves and the convenience of the weekly shop and as a result, they were going out of business at a rate of knots.

Those that eventually survived took difficult decisions to invest in laboursaving equipment, become more competitive and upped their game in the growing lunchtime market, with sandwiches at the heart of the offer.

Now the wheel has turned fullcircle with customers in upmarket locations going out of their way to find great artisan bread, as well as an excellent café lunch offer.

One of the best currently is Bristol’s Pinkmans Bakery, which won a Sammies award in May and is now looking to expand in 2019 after building an enviable reputation in the city in just under three years.

Visiting the Park Street location, the large glass windows at the front show a busy interior. Pinkmans, being primarily a bakery (there’s no apostrophe, in case you were wondering!), offers a vast array of freshly baked breads.

In fact, the counter is groaning with all sorts of cakes, pastries, sandwiches, salads, various breakfast dishes, soups and stews, and more. Inside, there’s a strong element of theatre with a woodfired oven for their range of pizzas.

There are eight sourdough breads on offer. Each is lovingly made from flour, salt and water, plus a generous helping of fermentation time.

Variations include walnut and treacle, and five seed mix.

The texture is exactly what you would want from a sourdough – a good crunch on the outside, a soft and slightly chewy centre with an unmistakable freshness. You can purchase these breads whole, or you can choose from a selection of sandwiches if you fancy a light meal.

The sandwiches are excellent, hugely boosted by the quality of the bread. Wisely, the ingredients are excellent but simple and effortlessly complementary. The Serrano Ham & Manchego Cheese Sandwich sits well in a kalamata olive flute; the Parma Ham & Rocket Sandwich on focaccia is outstanding. I particularly liked the Harissa Chicken Sandwich on ciabatta

with preserved lemon mayonnaise and piquillo peppers.

For customers with larger appetites, there are twelve pizzas to choose from, all on a light and crispy sourdough base. Popular choices include puttanesca, wood fired mushroom and parma ham.

No commentary on Pinkmans would be complete without a mention of their patisserie. Their chocolate and cherry cake is big, full to the brim with rich, chocolatey goodness and it’s downright brilliant. With a luxurious middle layer of cherry confit and a thick slab of chocolate at either end, it’s one not to miss.

seat, look at the menu and head to the counter to order.

Social media reviews are largely enthusiastic, praising both the food and the coffee to an unusual degree.

Take this one, for instance: “I’d previously read great things about Pinkmans’ toasties and they didn’t disappoint. The white sourdough bread was nice and thickly sliced and buttered on the outside before toasting, giving it a good, crisp crunch.

Inside, a combination of Gruyere, Cheddar and bechamel gave the requisite gooey and stringy consistency which went well with the saltiness of the ham.”

On the drinks front, there’s a range of teas and coffees – all around the £2.50 mark – along with fresh pressed, cold pressed and bottled juices, cocktails and spritzers, beers, ciders, spirits and more.

Inside, the décor is simple and minimalist – with rows of filament bulbs and long benches making maximum use of the fairly small interior.

There are a few tables at the front, and at the very back of the bakery, there’s a seating area for those wanting to enjoy anything from breakfast to an evening meal and drink (Pinkmans is open Mon-Wed 7:30am-9pm, Thu-Sat 7:30am-10pm and Sun & Bank Hols 9am-6pm).

Diners are seated at long, benchstyle tables – often sharing with strangers – with comfortable high stools, where you’re asked to take a

Another says: “One element of the Pinkmans Bakery menu that’s often raved about is their sour-doughnuts… and they certainly looked amazing. On the day, there was a choice of rhubarb and yoghurt, honeycomb or chocolate brownie sour-doughnuts – flavours change regularly, and there’s plenty of seasonality involved.”

There are some negative ones, of course, but there’s no accounting for taste. One person who is unlikely to be avidly reading the reviews is Pinkmans’ founder Stephen Whibley, who basically feels it’s a mistake to beat yourself up over them. In essence, life’s too short!

“If a customer came in and said there was a problem, we’d be all over it. We have management reports twice a day on the shifts and if there are any quality issues, we are all over them. People like to make comments

www.sandwich.org.uk September 2018 15

PROFILE PINKMANS SANDWICHES Mini Salmon & Avocado Bun In brioche bun Mini Egg Salad Bun In brioche bun Mini BLT Bun In brioche bun Toasted Cheese & Ham Sandwich In white sourdough.

Toasted Cheese Sandwich In white sourdough.

Serrano Ham & Manchego Cheese Sandwich In kalamata olive flute Parma Ham & Rocket Sandwich On focaccia Italian Style Tuna Mayonnaise Sandwich On focaccia Roast Ham & Cheddar Baguette On baguette Harissa Chicken Sandwich On ciabatta with preserved lemon mayonnaise and piquillo peppers Persiana Halloumi Cheese Sandwich On ciabatta with spicy walnuts and sweet potato Vegan Banh Mi Vegetable Sandwich (N) On ciabatta Mozzarella, Tomato Baguette With tapenade, courgette & carrot SAVOURIES Filled Brioche Seasonal vegetables & cheese baked in brioche dough SAUSAGE ROLL The large prime pork Pinkmans sausage roll GLUTEN FREE QUICHE A polenta crusted vegetarian quiche SALAD & SOUP Middle eastern influenced salad selection – with bread on the side Vegetarian Salad Box With bread A vegetarian selection of the Pinkmans salad bowls

on social media but it’s hard to get too worried about it. It’s much better to know yourself what’s good and make sure it happens every day. If people like it, great, if they don’t, they don’t. You can get overly worried about it. You need to make sure your sandwiches are top quality and a good price and customers will come.” Fair enough!

Whibley is a firm believer in baking from scratch. He can tell you where all of his ingredients are sourced, his reasoning for using the sources and he can vouch that there are zero artificial preservatives, colours or genetic modifications in the Pinkmans menu.

If that’s not enough, every single item on the Pinkmans menu is made fresh on the day.

SANDWICHES As a category, sandwiches form about 20% of the business, a significant amount. The office catering is also made up of sandwich boxes so that adds on another £1k a week.

“We’re doing £6-7k of sandwiches a week,” says a slightly surprised Whibley. “You start adding coffee and cakes and it’s a pretty good business on its own. This side has grown and grown.

“Initially we didn’t see it as a huge side of the business – we thought salads, breakfasts and pizza would be bigger, but sandwiches have taken off.

“We have about 12 sandwiches in total. The key thing is that the bread, which is baked in the morning, is so fresh that it makes our sandwiches pretty unique. Because of that, we keep

them quite simple: a good cheese and ham in a freshly baked bread doesn’t need to be overfilled.

“In general terms, the best-sellers in the shop are our brioche cream buns - we sell around 100 a day and we’re quite well known for those. Our cheese and ham toasties are also very popular.

“We don’t have a development chef. After my previous job with Gales Bakery, I’ve got quite a few idea of what works and the various price points. We don’t try to be too gimmicky; we make sure they always look right.”

PINKMANS’ ORIGINS So how exactly did Pinkmans get off the ground? “We opened in December 2015,” said Stephen. “We wanted to aim for a modern bakery café, so we make and bake everything from scratch on site and we’ve got about 80 seats in the café. We’re open all day until 10.0 at night and we’ve got a wood-fired oven for pizzas as well as well.

“We’ve got one price for eat in and take away and it’s all very casual. The idea was to have a proposition on the high street with a big open kitchen giving an element of theatre.”

He certainly has the pedigree to do it. He was part of the franchise team that opened the first Le Pain Quotidien, opening 15 shops over six years, before selling it back to the franchisor. He was also Chief Operating Office for Gales Bakery for three years. It was then that he decided it was time to his own thing – Pinkmans – initially with master baker

16 September 2018 SANDWICH & FOOD TO GO NEWS

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PROFILE Troels Bendix, before he moved on to pastures new in December 2016.

“It was an opportunity outside London,” adds Stephen. “We wanted to be prime high street but even if you had the money in London you wouldn’t get the sites because landlords just wanted to get supercovenants from chains. It’s very hard for an independent without chain backing.

“We’d done various studies with Gales and Le Pain looking at cities outside London such as Birmingham and Bristol, but Bristol has very good food quality. It had lots of good bakers but not many bakery chains like Gales. So we felt we could open outside London and trade in a reasonably similar way.”

The student factor has also been important, with Bristol University close by, swelling catchment numbers in the area during term time.

“We probably under-estimated the student effect at first. It was when we ended our first summer and they left and sales really dropped off, that we realised how important they were. It’s a good student area but there are also all the workers at the university as well. It’s not as important now but It’s definitely the icing on the cake when the students are around.

“The problem with Bristol is that it’s quite hard to pin down in terms of having a classic city centre: it’s got lots of areas that add up to a slightly confused centre. It’s a bit different to Bath where there is a definite centre.”

Nevertheless, it still took a while to get the enterprise off the ground.

“It took quite a while to get going: it was a lot slower than we are now, but trying to do all the production from scratch was always going to be challenging. What I’d done in London didn’t mean a lot in Bristol because we had to introduce ourselves as a brand.

It’s taken some time to get to the level where we’re busy all the time and most people know us in the city.”

The business is now at the point where Stephen is starting to think about expanding. “We’re certainly thinking about it: we’re already in markets and we’re expanding the office catering side of the business, but we’re also looking at putting a plan together for funding a second shop and third shop in Bristol/Bath – that’s our catchment area. Hopefully next year we will be able to push on.

“We would like to go reasonably fast now but we don’t want to compromise on the quality of what we’re doing; it’s really tying various elements together.

“We’ve spoken to a few people and we’re not ruling anything out.

The next one could be self-financed but the idea is that ultimately we’re going to be a quality bakery brand, wider than just Bristol and Bath. That would mean you’d need an injection of funding, which means you have to have people who all want to be on the same journey.

“It’s certainly helped being the chief operating officer for Gales, of course.

18 September 2018 SANDWICH & FOOD TO GO NEWS

I’m used to putting a concept together - get one open and make it survive and prosper, or adapt existing concepts and move them forward- so hopefully that experience will kick in and help as we grow. But the staff side of things is something I haven’t done so much of before, with opening things from scratch.”

BREXIT With Brexit it’s certainly getting a lot harder to get staff at Pinkmans.

In the kitchens they have a lot of European staff and that’s made it a bit more problematic. “They’re trying to put lives together in Britain and some have started to question that. It’s also affecting the prices of imported goods because of the exchange.

“I wish we could scrap it, quite honestly; remaining would be by far the best thing. If it’s not handled well, it’s going to have a horrendous effect and recruitment is going to be nightmare.

“But it hasn’t put us off expanding - people still want to eat. It might make the market a lot harder, it might make us more cautious, but we’re not afraid of competition.

“We’ve seen since the financial crisis that people are looking for value for money and also quality.

There are still people prospering on the high street who are getting it right. But you have got to be flexible, not a cookie cutter brand and stay close to the means of production.”

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PROFILE

How Subway achieved its sugar-reduction programme Subway have achieved some remarkable figures in terms of calorie reduction, well ahead of its 2020 targets. Sacha Clark, Marketing Director for UK and Ireland, Subway UK & Ireland, spelt them out at the recent Calorie Reduction Summit

W

e are the largest quick foodservice restaurant in the world by a number of stores and also in the UK and Ireland. We serve over 3m customers every week in the UK and Ireland and, interestingly, four out of every ten of the sandwiches that we sell come from our low fat range.

The low fat range has now been on our menu for over five years. It was actually developed in conjunction with Heart Research UK. The range carries a heart mark to make it easy for customers to identify across our menu.

In the Summer of 2017 we opened our 2,500 store and we’re well on track to achieve our target of reaching 3,000 stores by 2020. We’re about to have a very aggressive refresh of our store décor, as well as new menu boards over the next 18 months.

In terms of our heritage, our mission with our first store was to deliver affordable fresh and tasty food to customers. The founding of the brand was all about how to build the best sandwich for customers. We are the only QSR that builds your sandwich or salad in front of customers, to their requirements.

In the course of the brand’s journey, there has been a lot of work done in terms of nutritional value,

nutritional leadership and research and development. We were the first QSR brand to endorse nutritional work like salt and sugar reduction targets, saturated fats reduction targets and work toward realising those within our menu.

Our menu has been free from artificial trans-fats since 2009 and at the end of 2017, we announced that our menu was free from artificial colours. We have achieved a reduction in salt of an average of 48% across the entire range.

There’s a lot more work still going on, particularly in achieving sugar reduction targets. One of the key areas, and a critical area of our business is bread. We are currently working on reformulating our bread with a 20% reduction in sugar by 2020 and we are working very closely with nutritional dieticians and also Public Health England to achieve those savings.

All of our stores bake our bread freshly every day on site.

We are also famous for our cookies and this is also forming a large part of our reformulation work in support of our sugar work with PHE. We are looking to reduce sugar here by a further 5%. This target is for 2020, but we have already achieved a reformulation which has been

successfully tested with customers. It tastes amazing. We’re in the process of regional testing at the moment.

We are lucky enough to have robust structures and processes that you would expect from a large corporate, but also the nimbleness to meet our very specific nutritional targets.

We were also the first QSR brand to publicly state that we were working to low or no sugar beverages to be offered in our stores by 2020. Working with Pepsi Britvic, our beverage partners, we’ve already realised 100% conversion of our self-dispensed ‘fountain’ drinks to low or no-sugar. We are also reformulating in our chiller with low and no sugar options and other alternatives for things like Classic Pepsi.

We achieved some pretty phenomenal results in a very short space of time. In terms of aggregated sales over the last 12 months, we’ve had nearly 4 billion calories removed from UK customers’ diet - per store that’s around 2 million per store annually. Overall, it’s a 30% reduction in consumption of calories through drinks sold in Subway stores.

In the Republic of Ireland there’s been 3 million calories removed from customers’ diets, a 15% reduction in calories through drinks sold in Subway stores.

20 September 2018 SANDWICH & FOOD TO GO NEWS

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THE SECRET INDEPENDENT

What the heck happened to good old-fashioned

loyalty?

In the start of a new series, we’ve lined up a tame independent sandwich business owner to dish the dirt on what’s REALLY happening in the business. To kick things off, our Secret Independent vents his spleen about the effect Brexit is really having on staff recruitment “I am writing to notify you that I finish my work at XOX, my last day is 31/07/2018.

Thank you for the opportunities for professional and personal development presented to me during my time here.

I’ve enjoyed working for you, and appreciate the support given during my time at the company. If there is anything I can do to help with the transition, please let me know.

Thank you. Miss X”

On the face of it you might think what a respectful way for Miss X to hand in her notice. That is until you understand that this email was sent at 19.55 on 31.07.18, the evening of the “all-day doctor’s appointment” she suddenly had to attend. The offer of ‘help with the transition’ was particularly comforting, possibly some Pigeon English telephone counselling?

By the way, a quick Google search reveals this, not surprisingly, as a

standard resignation template.

So that was it, no more contact, our most experienced person gone. I am on holiday, abroad, nothing I can do.

The next day turned out to be one of our busiest ever, with a depleted team.

My new general manager said it went immediately into his top three worst days in catering. Not entirely Miss X’s fault, but her absence tipped the team over the edge. In a time-critical business, if you lose too many people, eventually you begin to sink.

I sit here writing this, 14 hours into the Groundhog working day. 11 or 12 hours working in the shop doing the job of two people, a dash home to pick up my five year old daughter from the after school club where again she sits forlornly waiting for Daddy to arrive, usually last and usually a minute or so before the late fees start kicking in.

BULLSHIT BINGO I just can’t get enough staff. It’s not even a question of getting quality staff, I am simply unable to get enough people through the door. 10 years ago, an ad in Gumtree would bring in 80-100 CV’s. These days you are lucky if you get 10.

So my daughter has a bite to eat (mum is working late). I then sit

22 September 2018 SANDWICH & FOOD TO GO NEWS

THE SECRET INDEPENDENT her in front of the box and I start pounding through admin and emails, trying to seek out anybody who has replied to the multiple ads I have set in various online channels, in the vain hope that one of them actually picks up their phone when I call them. Then the fun really starts as we begin a game of bullshit bingo, where if I’m honest, my main end game is to simply get somebody to say yes to a trial (safe in the knowledge that only about 1 in 3 of them will actually be bothered to show up). Don’t expect a phone call if they can’t make it by the way….

The applications you do receive are pretty comical, often accompanied by cover notes like ‘I look job’ or ‘I am really onteresyed by the job you are proposing’. Most of them littered with words like ‘honest’ and ‘reliable’. A couple of key syllables missing, like ‘dis’ and ‘un’.

Other common applicant errors: • Don’t add phone number or it’s incorrect.

• Don’t add CV… • Not worked since 2015 with no explanation of gap.

• Are not actually living in the UK! • Their son/daughter answers the phone and tries to hook up a trial for them.

OK. So let’s assume that we have got through the interview and trial, the candidate has accepted the job and is raring to get started. A few days in, we can very quickly find things going pear-shaped, with the new staff member actively seeking ways to get out of a job where you ‘realise that you might have to work a bit harder than you actually thought’.

There seems to be a standard set of excuses used, with very little imagination: There are certainly a lot of grandparents dying out there at the moment, some nasty high temperatures going around and a worrying level of food poisoning – the type where you somehow know in advance that you will need two days off to get over it. This really becomes a charade between the two of you because even though you both know that a lie is taking place, there is an unspoken rule which means you can’t actually question what they are saying because: a.) There is a faint possibility that they are telling the truth and b.) You have no proof anyway, so what’s the point.

Then they break the news that they

have found something else.

So we part company and I find myself back to square one, and the whole (insanely boring) process begins again.

I was starting to get paranoid about this. Maybe it is just my business that was suffering this way. So I did some market research and it is not just us.

Almost every high street food brand is having to deal with the same thing.

And it has all happened virtually since the moment Brexit was voted for by the “majority” (51.89%) of the British Public. Funny that. If I need to make a very important decision in my company (a ‘special resolution’), the Government insists that I get 75% of the shareholders to agree. And the shareholders usually understand what the resolution actually means for them.

We are opening a related but different can of worms here, so back to point.

BREXIT LEGISLATION So why is this happening? Even though Brexit legislation has yet to kick in, we are already seeing a massive reduction in the number of Europeans coming to London to work.

This is coupled with the Government’s initiative to raise the minimum wage levels with various targets set over the next few years.

Admirable yes, but I can honestly say that even though I am paying my staff probably 25% more than a couple of years ago, I am seeing no difference in work rate, quality or attitude. If anything it has got worse.

I believe the attitude problem is being caused by a.) The reduced number of candidates and therefore greater choice available to them; b.)

Culturally, the way Millennials behave - young people just seem to give less of

shit about work these days.

And then there is the elephant in the room: the fact that the vast majority of British people will not work for minimum wage plus bonus, the way my industry tends to structure pay. You get your bonus when you do your job right. I can count on one thumb the number of British staff who remained in the job for more than 2 months.

So we have little choice but to fight for the chance to employ the few remaining visitors from the EU and further afield. I do admire people who come to the UK with very often a basic level of English, and how they cope with the daunting prospect of learning on the job. I did it myself albeit in an English speaking country and that was hard enough. It is simply that this lack of competition for jobs is making many of them complacent, hence the attitude issues I have described previously, thankfully restricted to a (unfortunately growing) minority.

RISING STAFF COSTS Lack of staff and rising staff costs is the real concern for our industry.

Nobody yet knows what the Government’s plans are in terms of freedom of movement for EU citizens.

A lot of them have already decided the UK is not for them, for the moment at least. I’m hoping the immediate Brexit aftermath has been a kneejerk reaction and that they will again be attracted by the increased wages that can now be achieved working here, which in turn will boost competition for positions. We can only wait and see….

Comments to Editor, Simon Ambrose….

www.sandwich.org.uk September 2018 23

PEOPLE Barry Callebaut Beverages appoints sales director BARRY Callebaut Beverages has appointed Tracy Southwell as sales director. With extensive knowledge and experience across multiple channels, Tracy’s appointment reflects the leading hot drinks manufacturer’s ongoing strategy to increase its beverage market share.

With approximately 25 years’ experience within the food and beverage industry, Tracy has overseen the supply of a range of FMCG brands and B2B ingredients for companies such as Florette UK & Ireland, New York Barkery Co, Tetley Tea and Unilever.

Tracy comments: “I’m delighted to be representing the heart and engine of the chocolate and cocoa industry and I’m looking forward to sharing the progress of some of the company’s key initiatives such as Forever Chocolate, which aims to make sustainable chocolate the norm.

“We have established a reputation for creating quality products for the UK beverage market and I am thrilled to be working alonside a fantastic team to deliver the next phase of Barry Callebaut Beverages’ growth. In an ever-evolving market, it’s essential that we continue to meet the needs of our customers and continue to build on our strengths to ensure that the chocolate we all love is around for generations to come.”

Barry Callebaut Beverages supplies a full range of popular products to the UK and wider European markets including Classic – a wide selection of vending ingredients including the innovative in-cup selection, a choice of pre-packed drinks providing a clean and reliable, easy-to-load vend. Drinks include coffee, tea and drinking chocolate.

Tel: 01244 370500.

Pret hires Just Eat’s Barnaby Dawe PRET A Manger has hired Just Eat’s Barnaby Dawe into a newly formed role of Chief Customer Officer with effect from October 1st. Dawe will oversee all global marketing and communications activity and will lead Pret’s growing e-commerce business.

Clive Schlee, CEO of Pret, commented: “I am delighted Barnaby is joining the senior team at Pret. He has the sensitivity and the experience to maintain continuity in Pret’s tone of voice whilst at the same time leading the company’s digital transformation.

We look forward to working with him very much.”

Dawe said: “As a loyal customer, I’ve long admired Pret for their coherent brand strategy and their outstanding customer service. I’m honoured to join the team and be a part of the next phase of their journey”.

Dawe has held senior positions at Sky, The Sun, The Times, Heart and Channel 4. In 2015 he joined Just Eat, one of the world’s leading food delivery platforms, and during his tenure helped triple revenues and profit.

He was named Marketing Leader of the Year by the Marketing Society in 2017.

Nuttalls Foodservice Solutions sales team ‘turns up the heat’ with new Sales Manager FOODSERVICE Solutions, a division of The Alan Nuttall Partnership, has recruited an experienced new Sales Manager to represent its internationally successful Flexeserve products.

Billy Eatenton will be invigorating the sales strategy of the Flexeserve Zone, a patented hot holding unit, and a product that he had developed a passion for prior to his employment.

Billy, who was part of the team at Rollover Hot Dogs for 10 years, brings 25 years of experience working within the food and catering industry to his new position.

A former Development Chef for Nestlé and senior sous chef at a highprofile London hotel, Billy started his journey within the industry at the age of just 15.

“It was whilst working at Rollover

24 September 2018 SANDWICH & FOOD TO GO NEWS

that Nuttalls and the Flexeserve Zone came to my attention. I was drawn to the product and its creators, by the potential I saw for the technology.

“We had a number of challenges with hot holding hot dogs – the greatest of which was bread. We needed bread to remain soft, but historically, hot holding it had been notoriously problematic. The way in which the Flexeserve Zone technology offered a solution that could hot hold bread, at high quality for a number of hours blew me away, and from then I was hooked. Since then, I’ve learnt how the technology can benefit other foods, such as rice, noodles, pasta, poached eggs and even fries, and I truly believe that this is the best hot hold solution on the market.”

Tel: 01455 638300

NEWS

New study suggests salt guidelines may be set too low A new study published in the Lancet suggests that consuming up to two-and-a-half teaspoons (12.5g) of table salt a day doesn’t increase health risks for the majority of individuals, providing individuals have a healthy diet, including potassium rich foods. Official advice currently is to have no more than 6g of salt a day.

It also says that cutting salt intake to current guidelines might be harmful.

The study, from McMaster University in Ontario, Canada, was based on the sodium levels of around 94,000 people in 21 countries, along with data on whether they suffered heart attacks or strokes over the following five to nine years.

The majority of the communities had an average sodium consumption of 3 to 5 grams a day (equivalent to 1.5 to 2.5 teaspoons of salt). China was the only country in their study where 80 per cent of communities had a sodium intake of more than five grams a day and there was an apparent link between sodium intake and major cardiovascular events.

“The World Health Organization recommends consumption of less than two grams of sodium -- that’s one teaspoon of salt - a day as a preventative measure against cardiovascular disease, but there is little evidence in terms of improved health outcomes that individuals ever achieve at such a low level,” said Andrew Mente, first author of the study and a PHRI researcher.

He added that the American Heart

Association recommends even less -- 1.5 grams of sodium a day for individuals at risk of heart disease.

“Only in the communities with the most sodium intake -- those over five grams a day of sodium -- which is mainly in China, did we find a direct link between sodium intake and major cardiovascular events like heart attack and stroke.

“In communities that consumed less than five grams of sodium a day, the opposite was the case. Sodium consumption was inversely associated with myocardial infarction or heart attacks and total mortality, and no increase in stroke.”

Mente added: “We found all major cardiovascular problems, including death, decreased in communities and countries where there is an increased consumption of potassium which is found in foods such as fruits, vegetables, dairy foods, potatoes and nuts and beans.”

THE BRITISH SANDWICH & FOOD TO GO ASSOCIATION The British Sandwich & Food to Go Association (BSA) is currently in discussions with Public Health England (PHE) over the Government’s campaign to tackle obesity.

While supporting the objectives of the campaign, the Association is concerned that targets being set for businesses to achieve should be realistic, achievable and fair.

26 September 2018 SANDWICH & FOOD TO GO NEWS

Having recently set targets for reducing sugar by 20%, PHE is currently considering targets for reducing calories and will, this Autumn, be reviewing the current salt targets and considering new goals for businesses to attain.

One major concern is that the setting of individual targets in a piecemeal fashion, makes it difficult and costly for businesses, particularly as there is inevitably an interrelationship between nutrients. There is equally a concern that the more complex the message, the more difficult it will be to influence consumer change.

With the increasing evidence that salt may not be such a critical factor and, indeed, too little could be as dangerous as too much, there is a growing case for concentrating on calories as the key to healthy eating.

There is also an argument that it would also be easier for smaller foodservice businesses if calories were the key focus.

While the Association acknowledges that there is an obesity crisis that needs addressing, and that the food industry has a role to play in tackling the issues, food businesses alone cannot force consumers to change their diets. People have to be convinced of the need to eat better, which requires a concerted effort

by Government in much the same way that it did when it tackled drink driving and smoking.

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r o f s u n i Jo

The BSA Conference & AGM taking place on 31st October 2018, in the Wolfson Room, at the British Academy, 10-11 Carlton House Terrace, London SW1Y 5AH

A United Approach to Industry Challenges

Join us for the BSA Conference & AGM on Wednesday 31st October 2018 at the British Academy in London.

This year’s conference will see us tackling issues that continue to challenge the sandwich and food-to-go industry.

From health to waste, we will be calling on some of the industry’s key figures to present their positioning and to open discussions as to how we can work together as an industry united by the same causes.

BSA Director Jim Winship will outline the Association’s current position and how businesses should be responding to the obesity crisis whilst Martin Kersh,

Executive Director of the Foodservice Packaging Association will be opening up a discussion about the use of plastic in packaging.

The British Sandwich Industry Awards are one of the industry’s focal points of the year so during the conference we will be looking at the awards and discussing the successes of the Sammies. We will be welcoming some past Sammies winners who will be talking about how winning an award has helped grow their business, and a Sammies judge will also be talking about the judging criteria and offering feedback from this year’s awards.

The event will conclude with a

28 September 2018 SANDWICH & FOOD TO GO NEWS

broad discussion on the future of the UK sandwich and FTG market, particularly given the changing shape of the High Street. Speakers for this debate include Gavin Rothwell, Head of Food-to-Go and Retail Safaris from the Institute of Grocery Distribution, Diana Wehrle, Springboard Marketing and Insights Director and Jonathan Scoffield, Divisional Marketing Director of Greencore Food-to-Go and Chairman of the BSA. For the full agenda visit www.sandwich.org.uk. To book your place at this year’s conference, email Sandra@sandwich.org.uk

BSA CONFERENCE

Agenda 9.30- 9.45

Annual General Meeting

Round Table Debate: Are we doing enough?

9.45 – 10.45

What makes us winners?

12.15 13.30

The annual British Sandwich Industry Awards (also known as the ‘Sammies’) are one of the focal points of the year for the industry but what do they mean to the entrants and what do the judges think of the entries?

What can you do to motivate employees and encourage them stay?

Presentation by Susan Binnersley, Managing Director, and Debbie Mitchell, Consultant, from H2H, a specialist consultancy in organisational development.

Presentation by Martin Willsher, Starbucks’ Innovation Manager for Central Europe, who won the British Sandwich Designer award in 2017 while with 2 Sisters Group.

Open Debate: What can we do to improve the Awards?

10.45 -12.15

Round Table Debate: How can we do better at attracting and keeping people?

13.30

Lunch

14.15

The Market – Predicting the Future

Waste, Environment and Health – Facing up to our responsibilities From waste to obesity targets, the food industry is having to face an increasing array of challenges – Are we doing enough to deal with them?

What can we do about plastics? – Martin Kersh, Executive Director of the Foodservice Packaging Association

The UK sandwich and FTG market has enjoyed sustained growth over recent years but what are the prospects for the future, particularly given the changing shape of the High Street?

•

What do today’s trends tell us about tomorrow’s FTG market – Presentation by Gavin Rothwell, Head of Food-to-Go and Retail Safaris, Institute of Grocery Distribution

•

How the High Street is changing – Diana Wehrle, Marketing and Insights Director, Springboard

•

Predicting the Future for our industry – Jonathan Scoffield, Divisional Maketing Director, Greencore Food-to-Go and Chairman of the BSA

Approx. 11.15 short coffee break How should we respond to the Obesity Crisis? Jim Winship, Director, The British Sandwich & Food to Go Association Can businesses drive consumer change to meet Government targets and, if so, how should they go about this?

Tom Laranjo, Managing Director, Total Media

With the threat of greater immigration controls, our industry is already showing signs of stress in terms of people. Walk any High Street these days and you will see signs for staff in windows. Staff recruitment and retention are becoming increasing concerns for all businesses.

Introduction – the BSA Position: Jim Winship, BSA Director

Presentation by Spencer Craig, Director, Pure, who won the Food to Go Innovation Award.

Report from a judge: Presentation by awards judge Camilla Dean, Norseland, on what she noted from this year’s entries.

Keeping the wheels turning.

Debate and round up Tea/finish – 3.30pm

www.sandwich.org.uk September 2018 29

BSA CONFERENCE

About the Speakers Martin Kersh is Executive Director of the Foodservice Packaging Association representing the manufacturers, distributors and users of single use packaging used to serve and prepare food and drink away from home. The FPA is very much at the forefront of the environmental and legislative developments impacting the foodservice packaging industry and its customers. Martin, who was a member of the Steering Group for Hospitality & Foodservice Agreement seeking to reduce food waste and the Government’s Litter Strategy Advisory Group, attends the All Party Parliamentary Group for Packaging and is active in liaising with Government on a wide range of issues including litter, packaging recovery, producer responsibility, recycling and packaging safety. Martin spent the first 15 years of his career in advertising before setting up his own market research consultancy Jim Winship is Director of the British Sandwich & Food to Go Association, which he has been running since 1990. Jim has been leading the discussions with Public Health England on obesity issues, including salt, fat and calorie reduction programmes.

Tom Laranjo has been Managing Director of Total Media since 2011, prior to which he worked across a variety of roles at the agency from international media planning and buying, to heading up the agency’s insight team. Tom applies insights and inspiration found outside of traditional advertising to the running of the agency and to Total Media’s clients’ businesses. He views the role of agencies as being pivotal in shaping the future of media and thinks that agencies have an opportunity to redefine their roles and contribute to clients’ growth.

Martin Willsher is Innovation Manager for Central Europe with Starbucks. Martin has been working

for Starbucks across all food since 2017. He has held various roles as Executive Chef and won the prestigious Acorn Awards. Between 2007 and 2017 he worked in the Food to Go manufacturing sector for Greencore, Cranswick and latterly 2 Sisters Food Group.

Camilla Deane is Senior National Account Manager with Norseland, a member of the BSA Management Committee and has been helping to judge the BSA awards for the last 10 years. Camilla trained as a professional chef at Westminster College and spent 12 years in the catering industry before moving into sales working with wholesaler 3663 / Bidfood and sandwich manufacturer St Martin’s Foods, before moving into cheese sales initially with Bel UK. Susan Binnersley is Managing Director and founder of H2H, a specialist consultancy in organisational development. A former Human Resources Director with large multi-national organisations, Susan has worked with a wide spectrum of senior leadership teams in both highly unionised and politically sensitive environments. She has played a key role in transformational change programmes that have included merger, acquisition and multi-cultural situations. Susan established herself as a business consultant in 2004 and has worked in this capacity advising and delivering business benefits to a wide range of customer organisations.

Debbie Mitchell, a consultant with H2H, is a senior human resources generalist with experience across a diverse range of organisations that include FMCG manufacturing, supply chain, retail, public sector and support service organisations. She has led and supported significant business change projects in the UK and internationally, particularly across the Americas and European regions, and has developed a strong skill set in change management, employee engagement, organisation development.

30 September 2018 SANDWICH & FOOD TO GO NEWS

Gavin Rothwell is head of Food-togo and Retail safaris at the Institute of Grocery Distribution. Gavin leads IGD’s food-to-go programme and has been instrumental in building IGD’s knowledge and expertise in this area. He also leads IGD’s retail safari programme in Europe. Prior to this he managed Retail Analysis, IGD’s online grocery retail insight service that covers almost 400 retailers worldwide as well as markets, channels and trends.

Gavin closely tracks major trends and strategies, across both retail and food-to-go, as well as the increasingly blurring ground in between the two.

As well as developing reports covering various aspects of the food-to-go market for IGD’s Retail Analysis service, he also works with clients on a customised basis to help them unlock their growth potential in the food-togo and retail market, including leading many of them “on safari” around London and other European cities.

Diana Wehrle is a Director of Springboard and is regarded as one of the leading experts on retail and retail destinations, with an unparalleled knowledge and expertise in understanding current and emerging retail issues and trends.

Diane is regular commentator on the performance of retail for the national broadcast and print media, appearing regularly on BBC and Sky News and her opinion is often quoted in the national and regional press. Diane has 30 years’ experience in retail and is a founding director of Springboard, which was established in 2002. She specialises in delivering intelligence and insights on both current retail performance and long-term retail trends to retailers and hospitality occupiers, landlords, investors and place managers. Prior to Springboard, Diane was head of Retail and Property Consultancy for Experian and previous to this, head of location planning for Sears Retail Group. Diane holds an MSc in property investment and is a fellow of the Institute of Place Management.

BSA CONFERENCE Jonathan Scoffield is Divisional Marketing Director with Greencore Food-to-Go and Chairman of the British Sandwich & Food to Go Association. Jonathan has been the Marketing Director of Greencore’s UK Food to Go Division for six years. Employing around 8,000 colleagues in the UK, Greencore FTG manufactures a wide range of Sandwiches, Salads & Sushi for many of the UK’s leading food to go outlets. Jonathan’s remit extends across consumer insight, strategy, innovation, newness & marketing activation. Prior to joining Greencore, Jonathan worked as a Marketing Consultant for numerous

food manufacturers & retailers, and before this, for Northern Foods for almost 20 years in a variety of commercial, marketing & general management roles. In addition to his position at Greencore, Jonathan has been on the Management Committee of the British Sandwich Association for five years and chair for the last two year.

Spencer Craig is the co-founder of Pure, the UK’s fastest growing foodto-go chain. Twice named in The Sunday Times Fast Track 100 as one of the fastest growing companies in the whole of the UK, Pure is now backed by Whitbread. Trading from

19 shops by the end of 2018, Pure was founded in 2009 by. Spencer Craig and Ed Bentley. Having worked in food-to-go for a number of years before starting Pure, Spencer and Ed’s ambition was to put pleasure back into food consumed whilst at work or on the move. They became tired of ham & cheese croissants for breakfast, a triangular sandwich for lunch or salads that don’t fill-you up.

So Spencer and Ed set about creating a menu which was delicious, natural and filling.

The proof of Pure’s success is in the (sugar-free!) pudding, as Pure are the proud winners of two consecutive ‘Sammies’ for food innovation.

www.sandwich.org.uk September 2018 31

BOOKING FORM

The British Sandwich & Food to Go Association Conference 2018 I would like to book .................. places at the BSA 2018 Conference at a cost of £125 + VAT per person for members (£175 + VAT non-members/guests) All bookings must be accompanied by the appropriate remittance. Cheques can be made out to either The British Sandwich Association or BSA. No refunds can be made if cancellations aremade within 20 days of the event and any cancellations before this time will be subject to a 25% cancellation charge.

Contact Name: ................................................................................................................................................................

Business Name: .................................................................................................................................................................

Address: ............................................................................................................................................................................

Tel. No. .....................................................Email: ............................................................................................................

Credit Card Payments: Type of card (Visa/Mastercard) ........................... Card Number: ....................................................................................

Security code (last 3 digits on back of card) ………. Expiry date: ....................................................................................

Name on card: .................................................................................................................... Date: ...................................

Please send your completed form to: Sandra Bennett, BSA, Association House, 18c Moor Street, Chepstow NP16 5DB. Or email your card details and card payment to sandra@sandwich.org.uk HOW TO GET THERE: Tube: The nearest tube stations are Charing Cross (Cockspur Street exit) and Piccadilly Circus (Lower Regent Street exit). The venue is approximately 10 minutes walk.

Buses: Piccadilly Circus, Lower Regent Street, Haymarket, Trafalgar Square.

32 September 2018 SANDWICH & FOOD TO GO NEWS

Photos: Oporkka/iStock, Wavebreakmedia/Shutterstock, Bender’s Paper Cups

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16/02/2017 17:42

EXHIBITION

! h c n lnu ew product

showcase

The nation’s premier event for the food-to-go sector, lunch! returns to ExCeL ed – London on 20-21 September. With a record 370 exhibitors now confirm and this year’s visitors will be able to see and sample more new food-to-go drink products than ever before

V

alued at £20.7bn, the British food-to-go market is big business. It is ever evolving, highly competitive, and getting bigger by the year. And it is new innovations – like the ones being showcased at lunch!

2018 – that are helping to feed that growth. “lunch! has proved itself year after year to be an essential visit to see what’s new and compare the latest products from leading and emerging brands,” explains lunch!’s group event director Chris Brazier. “lunch! 2018 is not just our biggest event. It also boasts our most eclectic line-up yet. Every new product innovation that food-to-go buyers need to know about – from ingredients to kitchen equipment and counter displays, from food and drink to packaging, payment solutions and business services – will be on show this September,” he says. lunch! may need little introduction to the sector it serves (over 6,300 buyers attended in 2017). It annually attracts the biggest food and drink buyers in the UK – from Marks & Spencer,

Sainsbury’s, Starbucks, Pret, Compass, Costa, Greggs, WHSmith, Lidl, Nisa, BP, RoadChef, SSP, Tesco, SPAR, Bidfood, Caffè Nero, Waitrose, and many more.

“Each time I visit lunch! I’m reminded and energised about how exciting and market leading our industry is,” says Guy Meakin, head of buying at Pret (and a former senior buyer at M&S and Sainsbury’s).

With 370 exhibitors now confirmed, this is the UK’s biggest food-to-go showcase of the year. There’s a wealth of innovation down every aisle, to suit every taste and business need.

The following are just some of the suppliers planning to unveil their new launches at the show: SANDWICH MANUFACTURING The Soho Sandwich Company is introducing a new hot eats range with a selection of hot wraps, toasties, muffins and paninis. Also launching is a collection of premium, deep filled bloomers with a range of classic flavour combinations (stand D52).

34 September 2018 SANDWICH & FOOD TO GO NEWS

EXHIBITION

Kaleidoscope Salad rolls is launching its new salad rolls; salads that can be eaten like a sandwich.

Made with fresh ingredients wrapped in thin, transparent rice paper that is only 15 calories and gluten free.

Healthy like a salad, playful like a sushi, convenient like a sandwich (stand su-12).

Around Noon is showcasing its new range of hospitality platters in branded containers and includes mini hand-held salad pots and mini hand-held fruit pots, as well as sandwiches and wraps. Also showcasing: new Scribbles products, including deep-fill sandwiches such as Oink-Believable Ham Salad (Ham, Wholegrain Mustard, Tomato & Crispy Lettuce on Malted Bread) and Garden of Vegan (Roasted Sweet Potato, Hummus, Tomato Relish, Spinach & Sunflower Seeds with Sweet Cranberry on Malted Bread), a full range of juices and products from Sweet Things Badass Bakery (stand F60).

DeliLites is launching its newly branded food-to-go portfolio, including frozen to cook Mexican Quesadillas & Fiery Chicken Fajitas with Spicy Beans. Other products include ‘Great Taste 2018 Award’ winning Bespoké Bowls, with three varieties Asian, Moroccan and Italian focusing on veganism, clean eating, high protein, gluten free, dairy free and superfoods (stand H31).

Simply Lunch is revealing a fresh and new brand look. The creative designs will transcend across all product packaging, the Simply Lunch website and retail collateral. Sustainability remains central to the company values as all new packaging is widely

www.sandwich.org.uk September 2018 35

EXHIBITION recyclable and environmentally friendly. Also showcasing the awardwinning Vege New Yorker, now presented in the new farmhouse bloomer box (stand M50).

Impress Sandwiches This West Drayton based food-to-go manufacturer of some 20 years is going from strength to strength with an expanded customer base for 2018, a new Tuco listing to celebrate and new products. Pop by to see what success – and their tasty range of food - taste like and pick up a free gift too.

GENERAL Pots & Co is sampling its new little pots range: soft, buttery caramel beneath a chocolate ganache, handmade with the finest sustainable cocoa grown in Colombia. Nothing artificial, vegetarian, gluten-free, no palm oil and non-GMO. Served chilled in a recyclable pot with sleeve (stand B11).

nutree - nutrition for trees is previewing the first ever plant-based protein shake to be packaged in home-compostable materials. nupro is vegan, low sugar, gluten free,

organic and 100 per cent natural. For every box sold nutree plant 3/9 trees depending on unit size (stand SU4).

Trangs Group is launching hand crafted Asian spiced king prawn and vegetable burger, wrapped in a steamed hirata bao bun. Simply place the burger in its branded packaging into a microwave and its ready to eat in 2 minutes (stand D42).

Forest Feast the award-winning dried fruit snacking brand, is unveiling a new product range at lunch! Forest Feast Fruit Balls, bite-sized, spherical fruit snacks in three flavours, which is also available in Impulse packs.

Included in the range will be Forest Feast’s much-loved Preda Fairtrade Mango, now available in 30g on-thego snack packs (stand D48).

Far Side Coffee is launching its new cold brews to UK market. The bottled, ready to drink cold brews use speciality coffee sourced from Women’s Coffee Alliances in Peru and Rwanda. The Rwanda cold brew conjures subtle notes of chocolate, the Peruvian is bright, with a dart of orange peel and a fruity aftertaste (stand SU-3).

The Protein Ball Co is introducing its new oat breakfast balls to lunch!

High in fibre with added protein and ideal on-the-go breakfast snacks.

They’re gluten free, all natural, vegan, contain no added sugar and comes

36 September 2018 SANDWICH & FOOD TO GO NEWS

in three flavours: Apple + Blueberry, Hazelnut + Cacao, and Strawberry + Vanilla (stand E50).

AQUA Carpatica is launching its Natural Mineral Water 250ml still and AQUA Carpatica Kids, the newest additions to the existing AQUA Carpatica Range. This natural water has the lowest sodium levels and virtually no nitrates (stand L33).

Thomas Fudge’s is launching a larger version of its famous fabulous Florentines at show, specifically for the food-to-go sector. Available in Milk and Dark Belgian chocolate, they are a sensational marriage of fruit, nuts and caramel and will retail well as an indulgent treat alongside hot drinks (stand D43).

Freaks Of Nature is showcasing its new range of “no taste” compromise products; Thick & Creamy Dairy Free Yogs and first to market indulgent Hot Puds (Sticky Toffee & Chocolate Fudge) that are free from the top 14 allergens including dairy, soya, eggs and gluten; suitable for 99% of UK consumers being also vegan-friendly (stand D33).

Brave is launching three new flavours of their Roasted Peas, including a world-first indulgent range.

Their overall range is also getting a packaging design refresh to make it clearer to consumers that their Roasted Peas are high in protein, contain fewer calories than popcorn and are grown in the UK (stand B37).

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To advertise call Paul www.sandwich.org.uk Steer on 01291 636342 September September 2018 2018 37 37

Go Faster Food is introducing Fruit Pursuit, an exciting new range of Go Bites. These zingy energy balls, coated in freeze-dried fruit are gluten free, vegan-friendly, high in fibre, have no added sugar and under 50 kcal per ball (3 per pack). Available in Blackcurrant & Blueberry, Raspberry & Cacao and Strawberry & Cashew (stand M45) Wholesums is introducing its popped vegetable snacks with a difference. Made with around 50percent fresh veg (potatoes, carrots & peas), as opposed to vegetable powder. The whole of the vegetable is used, carrot stalk & all, minimizing waste. Wholesums come in 22g packs, containing under 90 calories and at only 6percent fat (stand E73).

Crealine UK is introducing its new range of “Gazpacho to Go”. Fresh Gazpacho packed in a unique 240ml Eat to Go format. New flavours include Gazpacho Original, Tomato and Basil and Tomato and Beetroot (stand M41).

PHIT is launching its Protein High Indulgent Truffles (13g protein/packs).

These vegan and gluten free truffles come in Seville Orange & Cocoa and Morello Cherry & Cocoa. With packaging designed by the ex-head graphic designer of Ted Baker, PHIT is a premium, guilt free snack, ideal for coffee up-sell (stand SU-77).

Paterson Arran’s Jammy Shortbread is new and launching at lunch!

2018. Joining Paterson’s range of Giants, which includes Fruit & Oat, Chocolate Fudge & Triple Chocolate cookies, Paterson’s Giant Jammy Shortbread is baked with fresh double cream and sweet Arran strawberry jam to create the ultimate indulgence for food-to-go and hospitality (stand H44).

Boundless is introducing its gluten free and vegan Turmeric and Smoked Paprika Activated Nuts and Seeds, made with sweet maple and smoky paprika unlocking the gingery warmth of turmeric. Forget dry roasting and dousing in salt, Boundless activates their nuts and seeds before baking them (stand SU14).

Making its debut at lunch! YARR Nordic quark bars come in four flavours: vanilla, toffee, cloudberry and double choc. A new way of snacking a solid bar of ‘yoghurty’ goodness, best when cold (stand SU9).

One Earth Organics is launching Jackfruit Chips. Sweet and crispy and high in fibre and sourced from a social enterprise working with tribal communities in Kerela, India.

Classified as 1 of your 5 a day and freeze dried not fried (stand C82).

Pipers Crisps is showcasing its latest flavour, Jalapeño & Dill and its new range of Crispeas. Crispeas are a fresh

take on the British pea, available in three flavours - Matar Paneer, Salsa Verde & English Mint; offering a lowcalorie snack, less than 95kcal per pack (stand M74).

Honey & Date is introducing Rawcake Brownies, made of natural, nutritiously rich ingredients like cacao, coconut oil, coconut and naturally sweetened with dates and coconut nectar. It is vegan-friendly and free from gluten (stand M86).

Michel Et Augustin is launching its crispy butter shortbread cookie covered with a layer of chocolate ganache. Baked in France with only natural, GMO-free, high quality ingredients, it’s available in three flavours: Dark Chocolate, Chocolate Hazelnut and Milk Chocolate Caramel (stand G33).

Other Foods’ crunchy mixed Mushroom Chips (Shiitake, Oyster and King Oyster Mushroom) are an innovative new carb-less veg snack. Mr mushroom mix crisps are made with a superior vacuum cooking method, which uses less oil and a lower temperature to preserve the natural mushroom goodness and delicious taste. It contains no added MSG, GMO, artificial colours, flavours or preservative (stand SU5).

VOLYS STAR Volys Star is an innovative specialist in high quality turkey and chicken products. Cold Charcuterie, breaded and pre cooked products are sold in both chilled and frozen, through food service suppliers.

The company will be sampling their popular smoked grilled turkey rashers, breaded chicken escalope’s and their NEW pre cooked turkey burger. www.volysstar.be Tel.07884027645

38 September 2018 SANDWICH & FOOD TO GO NEWS

EXHIBITION Tanpopo is launching new Chirashizushi rice bowls, and rice paper sushi rolls. These fresh products are the latest range addition and highlight new trends in Asian food emerging on the high-street (stand N36).

Born Tasty is introducing its Snackamole Avocado Dips: in Chunky Avocado and Mexican Guacamole.

They are manufactured using HPP technology so all that fresh Avocado taste and flavour is retained. Packed in easy peel 100g pots, the dips are vegan, gluten free and packed full of vitamins and minerals (stand A44).

St Pierre Bakery is introducing nine ‘On-the-Go’ anytime snacks.

Products include Croissant, Pain au Chocolat, Choc Chip Brioche Roll, Vanilla Brioche Swirl, Caramel Waffle, Chocolate Cake Bar, Caramel Cake Bar and Belgian Waffles. The indulgent ambient selection offers longer life ensuring retailers need never be off sale (stand K32).

Wallaroo is launching its range of single ingredient portion sized snacks for on the go including: Mango slices, Pineapple chunks and Coconut chips.

They are gently dried, naturally vegan, gluten free, 1/5 a day and made with fully home compostable wrappers (stand K32).

Raw & Wild is launching Activated Pili Nut Butter. Pili nuts are presprouted and dehydrated to preserve all the vital enzymes, minerals and nutrients (stand N73).

Ape Snack is introducing its coconut & rice puffs in Thai Chili.

Made from a mixture of coconut, rice,

coconut oil and all-natural seasonings, the Thai Chilli Puffs combine chilli and flavours of lemongrass with hints of coconut. Not fried, no added sugar, suitable for vegans, gluten free, under 115 calories and a source of fibre (stand K38).

Roqberry is introducing its full range of big flavour tea and launching its B2B formats. Roqberry specialise in releasing the flavour potential of tea by taking inspiration from world cuisine. Flavours range from Raspberry Fondant to The Big Smoke and Peppermint Cream to Turmeric Chai (stand SU23).

VIT HIT is launching its mango and passionfruit soft drink. Packed full of functional benefits, offering added amino acids, matcha tea extract, and only 25 calories per bottle (stand H21).

I Love Snacks is introducing a new favorite classic snack to its range of naturally healthy on the go snacks Mixed Nuts, Roasted and Salted (a delicious mix of peanuts, cashews, almonds and hazelnut). Now available in a 30g portion control convenient stylish pouch (stand A73) Ambient Food to Go Solution is introducing Peckish Impulse Bags, the first and only extruded rice cracker

snack in the UK Market. Thinner, lighter and crispier, this innovative extrusion method means that Peckish retains the crispy light texture of a regular crisp, without the frying and all the flavour (stand N42).

Papier-Mettler UK is presenting its ‘I’m Hysustain’ - Packaging Film.

Made from recycled film waste and sugar cane, this sustainable hybrid packaging combines the benefits of two environmentally friendly films, enhancing corporate image with significant CO2 savings, aligned to climate change policies. This film saves fossil resource without use of virgin polyethylene and is also cost neutral (stand K43).

ManíLife, a multi-award winning, single estate peanut butter brand made in the UK, will be setting up camp on stand G88 for the food-to-go show, this September.

Spearheading an exciting new trend for craft peanut butter, this entrepreneurial new brand is applying the same level of craft seen in coffee, chocolate and beer to make the tastiest peanut butter in the UK. Visitors to stand G88 will be introduced to the brand’s three variants; Smooth, Original Crunchy and Deep Roast Crunchy. All made with the same ingredients, high oleic peanuts and a pinch of salt, each Peanut Butter is surprisingly different in texture and taste! The end result has no palm oil and no added sugar.

As well as fuelling consumers with the tastiest peanut butter in the UK, ManíLife is also helping outlets maximise sales with a range of eyecatching merchandising and display solutions including hanging boxes and parasite units.

ManíLife is available across over 1,200 stores, made up of 100s of independents and a few big names including Selfridges, CrossTown Doughnuts, Booths, Gousto, Pod, Mindful, M&S, Holland & Barrett, Amazon, Farmdrop, Sourced Market, Google and is imminently launching in Ocado.

www.sandwich.org.uk September 2018 39

SANDWICH DESIGNER 2019

Could you be the BRITISH SANDWICH

DESIGNER OF THE YEAR 2019 ? £5,000 in Prizes to be Won

W

ith £5000 in prize money up for grabs, the 2019 British Sandwich Designer of the Year competitions look set to be as challenging as ever.

HOW IT WORKS? The British Sandwich Designer of the Year has five categories.

Contestants can enter one or more categories. In each case, they are invited to create an innovative new sandwich or food to go product using the ingredient specified by the category sponsor.

To help contestants develop their recipes, each entrant will be sent samples of the sponsor’s ingredient to use. This ingredient must form a key part of the entry but can be combined with any other ingredients of the entrant’s choosing.

Initially entrants are asked to submit written recipes for judging.

Those considered to be best will then be invited to one of five regional heats in March 2019 where they will be asked to make up their entries in front of a panel of judges.

The winners of the regional heats will then be invited to the final which will take place on 9th May 2019 at The Royal Lancaster London Hotel where they will again be asked to make up their entries for judging

by Celebrity Chef Theo Randall and a panel of industry buyers.

WHAT THE JUDGES ARE LOOKING FOR? The entries will be judged at all stages on their innovative qualities

as well as taste and commercial viability. In the healthy category, calories will also be taken into consideration.

ABOUT THE SPONSORS AND THEIR INGREDIENTS NEW FOR 2019 HEALTHY EATING

Royal Greenland Competition Ingredient: Royal Greenland MSC Cooked and Peeled Cold Water Prawns

Royal Greenland brings wild-caught, high-quality seafood from the North Atlantic and the Arctic Ocean to consumers around the globe. With it’s own fleet of large ocean-going trawlers fishing in the abundant grounds between Greenland and Eastern Canada, Royal Greenland catches, packages and distributes a variety of delicious, fresh seafood to customers around the world.

Royal Greenland MSC Cooked and Peeled Cold Water Prawns Cold-water prawns are a delicacy, with their pink colour and firm, juicy texture. From their origin in the ice-cold and clear waters of the North Atlantic and Arctic Oceans, the delicious prawns are high in protein and low in fat, making them a healthy and nutritious choice.

Recognising the increase in demand for “healthy eating” this new sandwich category encourages

40 September 2018 SANDWICH & FOOD TO GO NEWS

creativity in producing a tasty and healthy sandwich for the sandwich and food to go markets.

NEW FOR 2019 FOOD TO GO

Competition Ingredient: Applewood Free From Applewood® Cheese was first created in 1965 in Ilchester, deep in the heart of Somerset using the best quality local ingredients.

Applewood Free From has been developed in response to the growing vegan market. Emulating the creamy Applewood flavour, this creamy smoke-flavoured cheese alternative with a smooth texture is perfect for vegan menus. It is made from a coconut base, blended with the unique Applewood smoky flavouring, which remains even when melted.

In recognition of the growing importance of food to go products we are launching a new FTG Designer of the Year category where contestants are required to make a vegan hot or cold lunch pot.

SANDWICH DESIGNER 2019 REGIONAL COMPETITIONS NORTH EAST Tuesday, 5th March Greggs PLC, Newcastle-upon-Tyne.

NORTH WEST Wednesday, 6th March Frank Roberts & Sons Ltd, Northwich, Cheshire.

MIDLANDS Tuesday, 12th March Dawn Farm (TMI Foods Ltds), Northampton.

SOUTH EAST (LONDON) Wednesday, 13th March Greencore, London.

SOUTH WEST (BRISTOL) Thursday 14th March National Catering Equipment Centre, Bristol.

Norseland Competition Ingredient: Norseland Jarlsberg Cheese Norseland is a leading speciality cheese supplier in the UK with innovation at its heart. Norseland has a range of awardwinning sweet and savoury cheeses that are successful both in the UK and around the world.

With a 90% value share of the bagel market in the UK, New York Bakery Company is the largest scale manufacturer of authentic (boiled and stone baked) bagels in Europe, producing over 300 million bagels each year.

Norseland’s Jarlsberg is made to a secret Norwegian recipe using only the purest milk for a smooth, distinctive androunded taste, this cheese is incredibly versatile and keeps its flavour when melted.

H. Smith Food Group plc Competition Ingredient: H. Smith Food Group Shredded Chicken

Sam Browne Foods Competition Ingredient: Sam Browne Foods Shredded Duck

H. Smith Food Group plc is one of the UK’s leading independent wholesalers and distributors of frozen food products to the wholesale, catering and retail markets. H. Smith specialises in quality frozen meat, poultry, seafood and further processed products for the fusion/ethnic and catering sectors.

H. Smith Food Group Shredded Chicken is produced using just chicken, water and salt. Developed specifically for the sandwich and snack market in the UK, the product is conveniently packed in 2.5kg bags and can be used as a sandwich filling with a combination of flavours.

New York Bakery Company Competition Ingredient: Soon to announced New York Bakery Company is the UK leader in bagel and viennoiserie manufacture, supplying high quality products to UK supermarkets, out of home channel and internationally.

Sam Browne Foods is a privately owned business established in 1999.

Based in the UK, their BRC Grade AA accredited factory prepares bespoke cooked meats and poultry for ready meals, sandwiches, salads, pizza toppings, and snack food.

Sam Browne Foods Shredded Duck is available either fresh, chilled or frozen IQF and makes a delicious sandwich filling that can be flavoured in a variety of ways.

WHO CAN ENTER? The competitions are open all those working in new product development in the UK sandwich and food to go industry, including those working in sandwich bars, foodservice outlets, retailing and manufacturing.

THE PRIZES? Every entrant at the final will receive two tickets to the popular British Sandwich & Food to Go Industry Awards (the Sammies) which take place on the same day as the final. In addition the winners of each category will receive £250 and the entrant judged to be the overall winner will be crowned British Sandwich & Food to Go Designer 2019 and will receive an additional cheque for £3,500.

HOW TO ENTER

telephone Please register your interest by emailing name, company address and nominated number to Sandra@sandwich.org.uk to receive free samples of the mber 2018. sponsors’ products. Closing date for registering interest is 30th Nove

sandwich.org.uk Full competition details will be sent out and can also be found at www.

www.sandwich.org.uk September 2018 41

S E I M M A S

Sponsored by

42 September 2018 SANDWICH & FOOD TO GO NEWS

SAMMIES AWARDS 2019 Whether it’s lunch on the go or a chance to enjoy a quick bite with a friend we all love a sandwich.

The British Sandwich and Food to Go Industry Awards (The Sammies) are a chance to recognise and bestow praise upon the industry’s finest.

We are delighted to announce the launch of The Sammies 2019, celebrating all that is great and good in the sandwich and food to go industry.

The awards recognise excellence in the industry, awarding all aspects from Sandwich Retailer to Food to Go Innovation.

The Sammies 2019 will be held in the Nine Kings Suite at the Royal Lancaster London Hotel on Thursday 9th May 2019. Hosted by Celebrity Chef Theo Randall, the evening promises to be an event packed full of excitement, achievement and recognition.

ENTRIES ARE INVITED FOR THE FOLLOWING CATEGORIES: The British Sandwich Industry Award Presented to a business or individual who the BSA Management Committee consider deserves recognition for the work they have done to advance the UK sandwich and food to go markets. This is an occasional award presented by the Committee. Members may put forward suggestions for consideration by 21st February 2019.

BSA Sandwich & FTG Manufacturer Award Open to BSA accredited manufacturers only, the BSA Sandwich and Food to Go Manufacturer Award recognises the overall contribution made to elevate and grow the sandwich and food-to-go category.

The judging will take into account initiatives to improve the quality and food safety of sandwich and FTG manufacturing as well as factors such as investment in people and facilities, technical standards and product quality. All BSA Accredited manufacturers are considered for this award.

Wine at this year’s Sammies Awards will be provided by:

• HOW TO ENTER – simply visit www.sandwich.org.uk and click awards or ring Caron Parry on 01291 636346 or email caron@jandmgroup.co.uk • Closing date for entries is 21ST FEBRUARY 2019 • The Award Qualifying Period is 1ST MARCH 2018 – 28TH FEBRUARY 2019 •

@BritSandwich

@LoveSarnies #Sammies19

• CONFIDENTIALITY: All entries will be treated in strict confidence and all judges will be bound by confidentiality agreements.

Sandwich & FTG Multiple Retailer Award Open to all retailers of pre-packaged sandwiches and food to go products, this award seeks to recognise those multiple retailers who have done the most to develop their sandwich and food-to-go business in the year. The judging will consider independent data on market performance as well as information from the businesses.

All multiple retailers are considered for this award.

Sandwich and FTG Convenience Retailer Award The Convenience Retailer Award is presented to the retailer considered to have done the most to develop and promote its sandwich and food-to-go business. Judges will take account of independent market research, as well as information from entrants, in deciding the winner.

Sandwich & FTG Workplace and Catering Retailer Award This award is intended to recognise excellence amongst those providing sandwiches and food to go products in a catering or workplace environment, whether contract catering, on-site retailing or delivery. The judges will take into account the general approach, range, presentation, innovation, sales growth and marketing activity used to promote the business.

Sandwich & FTG Marketing Award Open to all sandwich and food to go businesses, including suppliers, this award aims to recognise the importance of marketing in these markets. The judges will be particularly seeking to identify initiatives that have been used successfully to achieve specific strategic goals.

Sandwich & FTG En-Route Sandwich Retailer Award For all retailers (regardless of size and scale) who provide sandwiches and a food-to-go range within the travel sector, including forecourts, stations, airports, on-board trains and airlines. Judges require a description of the effort made to tailor the offering for the en-route sector with evidence showing how the business has adapted to operate in this sector, including product range, systems and marketing.

Sandwich & FTG Independent Retailer Award The Independent Sandwich & FTG Retailer Award is for businesses with 10 outlets or fewer (with a minimum Food Hygiene Rating of 5). Independent judges will visit and evaluate entries based on atmosphere, facilities, cleanliness and product range as well as innovation and customer service.

The Award will be sub-divided into three categories: • Sandwich/FTG Bar • Delicatessen • Café

www.sandwich.org.uk September 2018 43

SAMMIES AWARDS 2019 The winners in each category will receive a gold award as well as two free tickets to attend the awards dinner. If the judges consider one winner to be outstanding they may be selected to receive a platinum award.

Sandwich & FTG Chain Retailer Award This award recognises excellence among those sandwich and food to go retailers with more than 10 outlets. Whether products are made to order, pre-packed on site, or made in a central commissary, the judges will be looking to acknowledge those chain retailers who are driving the business forward and who have achieved the most impressive development in the qualifying period. Those being considered for this award must have a Food Hygiene Rating of at least 5.

Entries must have been launched in a retail or catering environment within the award qualifying period.

Entries can be made in the following two categories: • Hot • Cold New Sandwich Award Open to any new sandwich (not a range) launched within the qualifying period, this award seeks to encourage and recognise good innovation in the industry. Judging of this award will take into account presentation, taste and innovation as well as commercial viability.

Entries can be made in the following categories: • Product (ingredients etc) • Equipment/Packaging

Entries can be made in the following two categories: • Hot • Cold

The Award will be sub-divided into two sub categories: • Sandwich/FTG Bar • Bakery

NEW FOR 2019

Sandwich & FTG Café Retailer Award The Café Retailer Award is open to businesses with 10 or more outlets selling sandwiches and food to go products. The judges will look for those café retailers who have successfully developed their sandwich and food to go business within the award period. Those being considered for this award must have a Food Hygiene Rating of at least 5.

New Product Award Innovation is a critical part of developing any food chain. This award aims to encourage the work being done by suppliers and manufacturers to develop new products for the sandwich and foodto-go market. The award is open to all suppliers and manufacturers whether they supply ingredients, equipment, packaging or associated products for these markets.

Sandwich & FTG Healthy Eating Award This award aims to recognise the work being done by businesses in the sandwich and food to go markets to provide consumers with interesting new healthy eating products. Judging of this award will take particular account of the calories in the products as well as their taste, presentation and commercial viability.

Entries can be made in the following categories: • Sandwich • FTG

The Award will be sub-divided into two sub categories: • In-store • High Street

New FTG Product Award This award aims to recognise good innovation in the food to go market.

The judges will assess entries on factors such as innovation, taste, eye appeal and commercial viability.

44 September 2018 SANDWICH & FOOD TO GO NEWS

Sandwich & FTG Business Development Award Formerly aimed at technical developments in the industry, this award has been widened this year to include any advances, whether technical or otherwise, that have helped to progress the industry. The award is particularly aimed at recognising those individuals, often behind the scenes, who drive successful change for the good of the business and the industry.

Judging Information For further information about entering this years Sammies please visit www.sandwich.org.uk.

Independent data is used in judging the awards but entries with supporting evidence are encouraged. Entries should clearly state why the business should win an award, including evidence of business performance, ranges developed within the operation, evidence of activity used to grow and promote the business and marketing activity.

Entries should include independent data to demonstrate business performance during the qualifying period. Supporting material can be submitted to showcase development.

Programme sponsored by:

PROFILE

Los Hermanos:

Bristol street food sandwiches Two brothers are creating a new family street food tradition in Bristol with a fantastic sandwich, bun and bap-based offer

T

he bright Los Hermanos logo says it all: two happy brothers, “one a trained chef and one a loveable genius”. They’re permanently poised to fiesta at various locations in Bristol with their innovative, fullflavoured street food sandwich offering.

Keeping it in the family, Los Hermanos is the brainchild of Michelin-star chef, Danny - who oversees all things cuisine - and his brother Nathan, who manages

operations outside of the kitchen.

Inspired by their Spanish father, Teo, this dynamic street food business serves up refined yet mighty flavour in generous portions: a Spanish feast brought live and direct to the UK’s thriving street food scene.

Both sophisticated and playful, Los Hermanos’ originality is precisely what sets it apart. Simply reading the menu is an open invitation to order everything on there - and just try to resist its charms a second, third, fourth… time around. Take the Pollo

46 September 2018 SANDWICH & FOOD TO GO NEWS

Loco, for example - a curry, honey and almond bap brimming with slow cooked chicken and salted pickles, smothered in roast chicken skin mayo - not to mention a smoked aubergine and tomato sauce. Or how’s about the El Petito - sugar cured pork belly, confit paprika onions and roasted red peppers, all doused in chorizo butter and roast garlic mayo and served in a golden brioche bun. There are veggie and vegan options too which are every bit as finely crafted as their meaty counterparts.

PROFILE “Our food is high-end, but accessible,” said Danny, “Sometimes customers aren’t exactly sure what we’re about. They look at our stall and wonder, ‘what exactly is it?’ It’s not a burger but it’s not your usual classic sandwich either. What is roast chicken skin mayo? But once they’ve tried, they’re glad they took the risk.

It’s both my hobby and my job so I love to talk about the products to the customers.”

Fresh, local and seasonal produce is at the heart of Los Hermanos Combinados’ food, and is something that Danny and Nathan are passionate about. In order to craft the tastiest, juiciest baps and sarnies, they use ethically sourced meats and fish from Powells of Olveston, a supplier who work with local farmers and fishermen in the South Gloucestershire area to deliver the finest local produce and complete traceability. Meanwhile, bread comes from Clifton’s Proper Bread bakery, whilst Danny also brines, smokes, and cures many ingredients himself.

Top of our questions is how challenging is it working with your sibling? Not at all, according to chef Danny, in what might be the diplomatic reply of the year: “We get on well and stick to our strengths, and what we do best. With his background in computing, Nathan covers all the business side of things, while I do all the cooking. My expertise is in fine dining with experience in Michelin starred restaurants. Previously I was working at Casamia in Bristol, and in 2015 it became time for me to plan my next move.

“I wondered whether that would be at another fine dining restaurant but then I knew it was time for us to translate our passion for bold, delicious flavours into our own street food business.”

Founded in (2015), the Los Hermanos food pop-up can be found at a number of popular street food markets across Nathan and Danny’s hometown of Bristol where their delicious fare is very much in demand.

Combining Danny’s mouth-watering

menu with Nathan’s business savvy, together the brothers have developed a tenacious - all be it most amiable - brand. It’s no wonder they won second place in Bristol 247’s Food and Drink Awards in 2017 and were also voted one of the city’s favourite market stalls earlier this year.

One Twitter fan described Los Hermanos’ signature takeaway delights as “magic alchemy food” which sums up this unique - and perhaps sometimes difficult to classify - food offering perfectly.

Los Hermanos have travelled to markets and festivals around the UK, but have found that it pays to stay in Bristol where the booming foodie scene sees them serve up to 100 customers a day.

With their superior brand offering, Danny and Nathan needed takeaway food packaging that could keep up the pace, which is where labelling and eco packaging providers Planglow came into play.

Los Hermanos started using items (a 24oz and 32oz street carton plus

www.sandwich.org.uk September 2018 47

PROFILE a burger box) from Planglow’s Street Food packaging range and saw an immediate rise in quality. What’s more, due to the products robust construction they could rest assured their mighty baps and sauces would not go south on customers.

With sustainability and food provence at the heart of the Los Hermanos ethos, Planglow’s environmentally-conscious, compostable products provide the perfect fit.

“All our suppliers are listed on the stall and we use free range, organic dairy and local suppliers - for instance our hot sauce is made by a local artisan. Obviously we use Spanish wholesalers, when necessary but otherwise we choose quality, regional ingredients and, as I cook to order, there is little food waste.

“Some food markets, especially in Bristol, are now asking vendors to stock compostable packaging so it’s really important to have access to eco packaging. The quality of Planglow products is great, you really get what you pay for, and the ordering process and delivery time have been perfect from the Planglow team.”

So, what does the future hold for Los Hermanos? No bricks and mortar restaurant will follow anytime soon as Danny and Nathan prefer to take their first-rate food offering to the streets: “It’s more satisfying to come faceto-face with customers besides, it seems better to go where the party’s

at! The street food scene can be challenging, especially in winter.

Imagine serving up in the snow! But we’ve survived it and wouldn’t dream of changing our business. We do have a branded trailer if we need it and I love to move to different locations and meet people where they are.

“In terms of developing our business, rather than establishing ourselves in a restaurant, I see us

48 September 2018 SANDWICH & FOOD TO GO NEWS

moving in a different direction, perhaps by bottling branded sauces.”

That sounds like street smart to us - what’s more, we’re sure Teo, their Spanish father, couldn’t be prouder.

You can keep up with what Los Hermanos are up to on Instagram at @los_hermanosgb or Twitter @ LosHermanos_GB. You can find out more about Planglow’s street food range here.

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SPOTLIGHT

A simple equation for food to go growth in turbulent times Food To Go remains one of the largest and most dynamic consumer food categories in the UK and its future through the turbulent times ahead will be deďŹ ned by the instinct and insight of innovators and entrepreneurs. Rob Iles, former Group Innovations & Marketing Director of Adelie Foods, looks at new research 50 September 2018 SANDWICH & FOOD TO GO NEWS

SPOTLIGHT

T

en years ago, almost to the very week, the collapse of Lehman Bros triggered a global downturn from which Whilst the UK Economy recovered faster than most, it also forced seismic changes upon our food and drink industry that have fundamentally altered the established consumer rules and the rules of consumption we had all worked to.

We now find ourselves in a V.U.C.A world: VOLATILE : political turmoil and disruption are now the norm.

UNCERTAIN: we have all lived the unknowns of Brexit now for over two years and the attempts from leaders and experts to add certainty appear to be futile. COMPLEX : most of the big global political intractables have become even more complex and harder to solve over time, and AMBIGUOUS: we no longer inhabit a binary world.

In fact, pigeon-holing consumers has never been wise but these days it’s positively dangerous.

The food to go sector doesn’t need to solve world peace but it does face V.U.C.A challenges of its own. The volatility comes from the super competition that continues to flood into this exciting and growing marketplace.

Uncertainty manifests itself beyond Brexit into things like the sugar tax, business rates and plastic packaging.

Whilst the industry has always been complex, the continuing digital revolution makes meeting consumer needs an increasing challenge for some.

Ambiguity will threaten many, but it also represents a big opportunity for progressive operators to tailor great solutions to meet their consumer needs.

Ten years ago, the food to go market was a nightmare to measure and despite the best efforts of some large data providers, very little confidence was placed in their numbers, for what in essence is a vast and fragmented sector where the supermarkets only account for 5% of turnover, vs an average of over 50% in other food categories.

Recognising this gap, many data providers have since entered FTG , with various models of extrapolation, and with varying degrees of plausibility.

The reality is, however, that in a market conservatively estimated at over £20bn per annum, where the

biggest sub-sector is by far C-Stores (a vast network of small shops) and where products are consumed on the go rather than bought and stored in the home (easier to track), reliable data reads are a long way from the robust measurement of other supermarket grocery categories.

This is where many larger companies tend to face challenges.

The UK food to go supermarket sector has been supplied by five large super-manufacturers for a number of years now.

The 4 largest: 2 Sisters, Bakkavor, Greencore and Samworth Bros are all ranked in the top 20 UK food companies list (OC&C Top 150 2017) and are predominantly chilled convenience foods suppliers.

Here category management plays a key part in their service provision to their large supermarket customers, making them more inclined to strive for a level of data accuracy that is actually less relevant for FTG markets outside the large supermarket walls.

Smaller food to go suppliers with tiny marketing budgets have to adapt to what they can glean for free and back it up with their own instincts.

Having worked for both super - manufacturers and smaller privateequity backed operatives in my time, I fall firmly into the Anita Roddick camp on retrospective data: the late founder of the Bodyshop would tell city analysts “running a business using retrospective data is like driving your car using the rear-view mirror… useful for checking now and then but it’s much better to look forward through the windscreen.”

A leading statistician once summarised the risks of over-relying on data as: “If you run the numbers using the UK Census data, the average amount of legs for the population in UK is less than 2 each… a number of people have 1 leg and some have none but no one has 3.”

The desire to de-risk decisions and measure the hell out of everything can often detract from the bleeding obvious opportunities that are staring you in the face and need solving quickly to gain a competitor advantage in our new digital world. The FTG sector remains buoyant and dynamic as a consequence of the numerous innovators that serve inquisitive consumers with fabulous and inventive food every day and adopt a “leap and learn” attitude to new ideas.

A recently published report by one of the best sector analysts, MCA, highlighted a potential slowdown in the FTG sector as we approach the Brexit deadline and consumers start to spend less. But none of the three 3 year forecast scenarios they predict in their 2018 report represent a market decline, with a range of growth between 4.4% to 2.6% at its lowest level.

The food to go sector is better positioned for long term growth than the majority of other established and better measured supermarket food categories for the following three reasons: 1. The sector delivers on the out of home needs of working and playing consumers (according to IGD, by 2019 the UK will consume over 50% of their calories from out of home).

www.sandwich.org.uk September 2018 51

SPOTLIGHT • • • • •

2. The sector is not over-reliant on the big box retail model for its growth, a shopping model that is increasingly less relevant for Millennials - (64% Millennials do not see the supermarket shopping trip as enjoyable -Millennial Jury 18) 3. Food to go is at the cutting edge of all the major food trends seen in street food stalls across the country where assumed price ceilings don’t exist (Vegan Nights 2018 item costs £5-£10) How operators manage to connect their products and services to these new consumer rules over the coming years will define their success.

It’s essential that companies embed their teams in the real world of the consumer rather than in marketing departments attempting to decode the latest data they have bought.

Insights can be gained from many sources and events around the country, where small operators are selling amazing food to go that hits the spot with consumers instantly, rather than be diluted and delayed through a development process designed for mainstream grocery products. More time and energy should be spent on landing concepts and solutions and less time analysing the risks and reporting the history.

Traditional branded and own label product development still often takes over a year to filter through an array of gateways with multiple validation stages that attempt to de-risk the idea.

I think it is perfectly possible to move faster, be more certain and spend less money to get to market.

If larger companies empower their teams to adopt a more entrepreneurial

approach and channel the behaviour of their smaller craft-maker counterparts, they will gain more cut-through into the new battleground channel sectors going forward.

THE EQUATION FOR THIS IS SIMPLE: INSIGHT x INSTINCT + ACTION = GROWTH Instinct gathered by smart operatives with open eyes and ears in the real world of the consumer supports their natural instinct for the gaps and opportunities that have been observed from experience and intuition. They can take action with confidence or go with a softer trial and keep driving new ideas through to consumers to help refine the proposition.

You can see why this approach gives a natural advantage to smaller, more agile producers.

Increasingly the main battle ground for growth in Food to Go will come from areas that haven’t so far been the focus of most of the larger players.

52 September 2018 SANDWICH & FOOD TO GO NEWS

C Stores Coffee Shops Bakeries and Sandwich Shops Travel Workplace There is still plenty of room for better, more consumer-centric quality ranges in these sectors and where the outlet allows there are certainly opportunities for challenger brands that are better tuned into Millennial and Generation Z consumer needs.

There is plenty of analysis available to buy on the various segments of the £20bn FTG Market - all of which is defined in established industry language, based around store size and channel type.

I see it in more consumer terms, and it breaks down into three chunks 1. Big Fuel Stops - AKA Large Supermarkets and chains 2. Easy & Trusted Top Up Shops AKA Small convenience shops and chains 3. Inspiring & Engaging Experiences - AKA Independent outlets and venues 1. Big Fuel Stops will continue to meet needs of shoppers to grab safe food to go at a manageable and affordable price. These outlets are selling products outside of their core grocery comfort zone and are supplied by big super-manufacturers who are experts in manufacturing in large volumes.

All the insight I see tells me that consumers adjust their mind-set to a certain level of product expectation when they cross the threshold of this type of store.

Large tranches of mainly sandwich volume is contracted to the top five

SPOTLIGHT super manufacturers and the top selling skus have changed very little over the last 10 years. Evolution experiments like JS’s Fresh Kitchen and M&S’s food to go vans show that perceptions are hard to change.

2. Easy & Trusted Top Up Shops remain a massive area for future growth based on likely increased consumer need for this type of shop, where consumers can quickly pop in and out to grab something to meet their immediate and short term needs.

The Multiples have been growing their share in this area for a number of years now and the majority of their recent growth has come from this smaller footprint model.

This is the bridge between supermarkets and their more inspiring craft counterparts, and the often bolder, coffee shops and sandwich also chains sit in this area.

Opportunity exists for range optimisation, improved quality of health lines, more exciting branding and greater use of digital to

access, direct to the consumer throughout the day.

Food To Go remains one of the largest and most dynamic consumer food categories in the UK and it’s future through the turbulent times ahead will be defined by the instinct, insight and bold action of innovators and entrepreneurs.

improve direct to consumer service (payments etc).

3. Inspiring & Engaging Experiences is where the true soul of the Millennial consumer sits, whilst their older predecessors have also experienced this sector emerge through markets and farm shops.

Young consumers are all now used to an accessible world of inspiring FTG at the events and festivals they attend and the urban streetcarts they buy from.

This is also where the majority of large manufacturers and brands attempt to take their inspiration and try to convert into large supermarket concepts.

These emerging food trends in food to go are much more likely to be converted into mainstream via the Easy & trusted Top Up Shop sector than the Big Fuel Stops but chain growth is likely to damage authenticity. The rapid growth of the delivered brand sector (Ubereats, Deliveroo etc) may soon unlock this area and ensure greater

ROB ILES

rob@visionise.co.uk 07970 089803 Rob is the founder and Managing Director of Visionise, a management consultancy he set up in 2011, that specialises in helping food and drink manufacturers differentiate from the middle ground.

He was previously the Group Innovations & Marketing Director of Adelie Foods where he launched the Food to Go brand Urban Eat

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BSA NEWS

British Sandwich and Food to Go Association September Update

by Samantha Day, PR Manager

H

ere at the BSA we have been extremely busy over the summer. As well as wrapping up this year’s Sammies Awards, we have been busy putting things in place ready for The Sammies Awards 2019 which we will be launching this month at the lunch! show. We have also been busy organising the BSA AGM and Conference as well as continued Brexit lobbying with the Government.

BSA CONFERENCE AND AGM The BSA Conference & AGM takes place on Wednesday 31st October 2018 at the British Academy, London.

The BSA Conference & AGM provides an opportunity for the industry to come together and discuss issues relevant to the sandwich and food to go industry. From Brexit and pressures on the labour market, to meeting waste and environmental targets, the conference will bring together operators from across these markets to discuss the issues and possible solutions.

JOINT TECHNICAL GROUP FORUM The Joint Technical Group Forum takes place on Wednesday 17th October at Campden BRI, Chipping Camden.

Agenda points include the BSA Audit Report, Public Health England Challenges, Factory Hygiene as well as a presentation by product developers at RAP on their success at winning the Technical Award at this year’s Sammies.

COUNTING THE CALORIES The BSA has been in discussion with Public Health England over calorie and salt targets. As an Association we have been working together to decide our position in line with the PHE campaign. The Association is aiming to support the PHE obesity campaign but is concerned that targets should be workable and fairly managed. In particular, it is urging PHE not to set piecemeal targets for calories, salt and fat because of the costs and complications of reformulating products.

NEWSNIGHT Did you see BSA Director, Jim Winship on BBC’s Newsnight last month? Jim Winship joined the panel to discuss Brexit and it’s impact on the sandwich industry. The debate focused on what

54 September 2018 SANDWICH & FOOD TO GO NEWS

a post-Brexit sandwich would look like and the future for the sandwich if choices are limited due to complications with importing of fresh ingredients from Europe.

LUNCH! SHOW Don’t forget to swing by and visit us at the lunch! show this September. As well as hosting a stand we are also holding a drinks reception for both the BSA and the Café Life Association. Please contact sandra@sandwich.org.uk for more information. The lunch! show takes place 20th and 21st September 2018 at London’s Excel.

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LOYALTY SCHEMES

In search

loyalty of customer

Loyalty schemes for the sandwich and food to go sector are becoming increasingly technically sophisticated and targeted at small to medium companies, as well as the big chains. We check out two of the most active currently

O

n the British high street, those in search of a cup of coffee or a sandwich are not short of options. Costa and Starbucks jostle for space with Greggs, EAT and Pret A Manger.

For big chains such as these, competition is fierce and getting fiercer.

Consequently loyalty schemes are a growing priority for these businesses, which includes individual business mobile apps, points-based reward cards, membership and random acts of kindness giving free drink or food schemes.

But as efforts increase, it’s clear that carrots alone won’t turn the one-time visitor into a repeat visit.

Subway’s survey of dedicated customers show that customers want a loyalty program that gives them flexibility in how they earn and redeem. Also, customers want more rewards, a surprise or two and a completely personalised experience. Subway’s ‘MyWay’ rewards scheme, launched in March 2018 in the US and Canada offers

customers surprise treats and tokens that eventually mature into dollars.

These big retailers and supermarkets can afford to spend millions on advertising, hardware, manpower training and technology to successfully run loyalty programs. But where does that leave smaller businesses that also want to retain customers?

LOYALTY ON TAP Loyalty On Tap provides businesses of all sizes with their own loyalty apps, for customers to collect points and access rewards and special offers. They get their own branded app in the Apple App Store and the Google Play Store, for a fixed monthly cost and no upfront investment, says the company.

Currently it’s mostly just fairly large companies that have their own apps, due to the cost of initial development. A Savvy Apps report found that even a simple app for one platform will cost at least $25,000.

Many small and medium businesses struggle to

4 September 2018 SANDWICH & FOOD TO GO NEWS

establish customer loyalty for repeat visits and make them spend more on each purchase. Small businesses need a low-cost, user friendly, secure program, where the issuance, tracking, and redemption of loyalty points & rewards should be quick efficient and hassle free.

Loyalty On Tap has developed a technology platform that enables it to develop loyalty apps for smaller businesses in a much faster and more efficient way, so it can offer companies their own app for a monthly cost of £29.99 with no upfront investment required. This means that smaller companies can benefit from new technology in the same way that much bigger companies can.

The Cambridge Analytica scandal, along with the new GDPR regulations, have made consumers more aware of privacy than ever before. With customers becoming increasingly wary about providing personal information, it can develop apps for businesses that don’t require customers

to provide any personal information, if they don’t want to.

“In the future, we believe that most small businesses will have their own apps for their loyalty schemes, in the same way as they have their own websites,” says Loyalty on Tap’s Oscar Alexander.

Many businesses currently use stamp cards for their loyalty schemes. A YouGov survey found that 76% of consumers carry between one and five cards with them at all times. But 40% view carrying a lot of cards as an inconvenience, and nearly a quarter (22%) say they “keep forgetting” to carry their loyalty cards with them.

Another issue with stamp cards is they provide no means of communication, making it difficult for companies to build their relationships with customers.

Increasingly, consumers are using their mobile phones as their wallet, and so companies with stamp cards will need to find a way into their customers’ phones in order to future-proof their schemes.

A Deloitte review found

LOYALTY SCHEMES

that 54% of consumers say they like point-based loyalty schemes, with this rising to 60% for 18 to 24 year olds.

Not having a loyalty scheme puts a business at risk of alienating over half of their potential customers.

The report also found that a similar proportion of people claim they’re loyal to a brand because of the quality of the overall shopping experience (27%) as those who claim they’re loyal because they like the brands loyalty scheme (26%). Just providing a great experience may no longer be enough to retain customers.

Aggregator sites encourage disloyalty, with customers being tempted by offers from competitors. In addition to these participating in these apps where appropriate, companies will need to create their own apps, where they can own their customer relationships and use offers and rewards to build deeper engagement.

DEWBER Blockchain-based ‘Dewber’ aims to bring innovation into the loyalty ecosystem.

Businesses get the Dewber technology and platform for free and have the ability to run business specific loyalty campaigns.

Customers are signed up only once via their phone number and email ID, eliminating the need to sign up with multiple retailers.

The customers are awarded ‘Dew rewards’, which can be redeemed globally by participating retailers in any branch worldwide.

The platform replaces traditional loyalty points with a virtual token called a ‘Dewber token’. The retailer can then award them for an equivalent purchase value/ amount, or customers simply scan a QR code via a mobile app.

The crypto tokens can be earned with every purchase and redeemed globally with any business/participating retailer for rewards, make an online purchase, use as discount coupons and, eventually, convert into fiat or virtual currencies. Token holders may see its use increase as this new loyalty ecosystem expands.

“The strategy behind Dewber is to create a user friendly mobile-based loyalty program that is simple to access and use and does not require massive back-end infrastructure for processing that traditional loyalty card programs require. The fact that it’s mobile-based makes it easy for the user to join, earn and redeem points, with rewards and exclusive offers providing a personalised customer experience,” says Raj Agrawal, Founder & CEO of Dewber.

“The customer experience is just as important as points or financial rewards to secure customer loyalty. Dewber provides both: the customers benefit from a shared loyalty experience on the high street, where they collect tokens and have the ability to choose where to redeem them, making them global cross channel redemption loyalty points.

“Loyal customers want to see you thrive. They

provide honest feedback about the product or service, so you can serve them better. You can turn infrequent customers into loyal customers, reward them surprise treats, loyalty tokens and a personalised mobile loyalty experience via Dewber to become your sandwich shop’s most powerful advocates.”.

It’s possible to create and launch your own free digital mobile loyalty program on Dewber in five minutes, says the company.

There is no need to install specific hardware, print and distribute cards and train staff to operate and manage the program. www.dewber.com www.loyaltyontap.com.

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www.loyaltyontap.com 020 7193 5213 www.sandwich.org.uk September 2018 5

Colour Me Delicious Botanical Plus: colourful, compostable packaging and labelling collection for a brighter, bolder grab and go!

Launching this Autumn

Botanical Plus 12 Per Sheet Label

Botanical Plus 16 Per Sheet Label

Format: Premium matt labels on sheets for laser and inkjet printers Size: 65.4 x 63.4 mm 12 per sheet Box: 500 sheets = 6,000 labels Code: BOT004

Format: Premium matt labels on sheets for laser and inkjet printers Size: 60.1 x 46.2 mm 16 per sheet Box: 500 sheets = 7,500 labels Code: BOT005

Botanical Plus Deep-fill Clip Pack Wedge

Botanical Plus Standard-fill Wedge

Size: Box: Code:

75 W x 120 H x 120 D mm 1,000 wedges (mix of 3 colours per box) BOT007

Size: Box: Code:

55 W x 120 H x 120 D mm 500 wedges (mix of 3 colours per box) BOT008

Botanical Plus Sticker

Size: Box: Code:

Botanical Plus Large Salad Pack

Size: Box: Code:

Botanical Plus Deli Paper

Botanical Plus Small Salad Pack

Size: Box: Code:

650cc/ 160 W x 50 H x 120 D mm 200 packs (100 lime, 50 berry and 50 mango) BOT010

Size: Box: Code:

34 x 47 mm diameter (3 colours mixed on a roll) 1 roll = 1,000 stickers BOT006

1000cc/ 200 W x 50 H x 120 D mm 200 packs (100 lime, 50 berry and 50 mango) BOT009

Complementary cup and bag options also available

400 W x 300 H mm 1,000 sheets (334 berry, 333 lime and mango) BOT011

For further information on this coming soon collection: W: www.planglow.com E: info@planglow.com T: +44 (0)117 317 8600

HEALTH

Making the healthy choice the cheaper choice When George Osborne announced a soft drinks sugar levy, there was general consternation and even a run on Scotland’s Irn-Bru! In fact, since the April launch, it’s been a win-win for both consumers and manufacturers, according to Tam Fry, National Obesity Forum chair

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ack in 2016, George Osborne, then Chancellor of the Exchequer, got up in the House of Commons and said there such a problem with childhood obesity, they were going to introduce a high-sugar soft drinks levy.

People thought the sky was going to fall in as a result! In Scotland there was even a run on Irn-Bru! People bought every can they could find because it was going to be so expensive!

What actually happened when the levy was announced, was all the manufacturers worked out that they were going to be charged 24p for every litre produced over 8g of sugar per hundred millilitres, and drinks with total sugar content above 5g of sugar per 100 millilitres was to be taxed at 18p per litre. Company boards, and financial directors in particular, decided to bring down their sugar levels as a result.

The result has had serious consequences for the exchequer as a result, but not in the way they intended. When Osborne proposed the levy, he anticipated that he would get £520m a year for the exchequer.

Actually, he’s going to get £208m a year … if that!

From the 1st April this year, when the levy came into force, only two brands actually qualified for the highest levy – Classic Coke and Blue Pepsi. All the rest were brought down to various levels of zero sugar or reduced sugar. The government to its

credit said terrific, we don’t mind if we lose that amount of money if the population is healthier. It was a winwin situation for all.

My colleague on the National Obesity Forum, Jack Winkler, a former Food Policy Emeritus Professor from London Metropolitan University, said he planned to watch the results very carefully.

60 September 2018 SANDWICH & FOOD TO GO NEWS

On 1st May, after looking at supermarket shelves and the prices of soft drinks on offer, he felt we were seeing a revolution, saying goodbye to the parity pricing that had been such a burden to any free-thinking person previously.

He felt we were now starting to see a double-pricing system. The higher sugar colas were higher priced, but the lower sugar colas were being marketed at a lower price. The healthier choice had become the cheaper choice.

Industry was really happy with that – the sky did not fall in. Everyone thought the worst would happen but only a few months after the levy started, we have started to see the unexpected rewards.

George Osbourne had a huge fight getting it through Number 10. From the beginning the government of the day didn’t like the idea of the levy. They regarded it as a tax and thought the population would not respond.

What is so important is that it changed the mindset of the industry.

We’ve now even had a poll from Populus, which has found that the 110 MP’s who opposed the levy originally are now coming around to think about other areas which could be influenced.

We’ve already seen the announcement that we will be looking at milk-based drinks, and also cereals with huge amounts of sugar in.

Tam Fry, National Obesity Forum chair, was speaking at the recent Calorie Reduction Summit. This is an edited version of his presentation.

Investing in the environment...

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The environment is a key concern for most of us right now, with businesses and consumers equally aware of the impact certain choices can make on the planet and its oceans.

At Herald, we have a wide and varied selection of biodegradable, quality ‘food to go’ disposables, allowing you to boost your eco-credentials while meeting customer demand for a more environmentally-friendly choice.

See how Herald can improve your business Tel: 0208 507 7900 • sales@heraldplastic.com • www.heraldplastic.com

CHEESE

‘Cheese is the nation’s favourite filling’ CHEESE has been named the nation’s favourite sandwich filling, according to a Warburton’s study, which knocks chicken off its usual top spot.

The research of 2,000 Brits revealed more than half of adults consider a plain cheese sandwich - with no condiments or salad items - to be the best.

Coming in a close second was ham and cheese followed by ham salad, with a classic sausage sandwich just missing out on the top three. Unusually, chicken figures only at seventh most popular, although many surveys have it at first.

Other popular sandwich fillings include Ploughman’s, egg and cress and tuna mayonnaise.

While peanut butter and jam may be a favourite for our cousins across the pond, it ended up at the bottom of the list with just nine per cent of Brits enjoying the American classic.

The findings by Warburtons also found Brits will eat an average of four sandwiches a week, with 82 per cent naming it their favourite lunchtime meal.

Seven in 10 reckon crusts should be left on with three in 10 choosing to cut their sarnie diagonally.

Top 10 most popular sandwich fillings for everyday occasions: 1. Cheese 2. Ham and cheese 3. Ham salad 4. Sausage 5. Cheese and onion 6. Egg mayonnaise

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Tuna mayo Chicken salad Chicken mayo Cheese and pickle

Top five most popular sandwich fillings when out for a meal: 1. Ploughman’s 2. Club 3. BLT 4. Fish Finger 5. Sausage

Top five most popular sandwich fillings for a special occasion: 1. Christmas Sandwich 2. Smoked Salmon & Cream Cheese (Royal wedding favourite) 3. Chicken & Stuffing 4. Prawn Mayonnaise 5. Chicken Mayo It also emerged 25 per cent of Brits will change their sandwich eating habits depending on the occasion.

Salad Cream could become Sandwich Cream SALAD Cream could become Sandwich Cream, its first name change in 104 years on British shop shelves.

Its maker, Heinz, is contemplating the switch after research suggested that “rather than drizzling the creamy white dressing over their greens, as

the name suggests, Brits are instead using the salad cream on sandwiches”.

Other fans reported using the sauce as a dip for crisps, or as an alternative to mayonnaise to accompany chips.

Only 14% said they actually used salad cream on salad, leading

62 September 2018 SANDWICH & FOOD TO GO NEWS

Heinz to conclude that the name no longer fairly represents the product’s ingredients or usage occasions.

The news has not gone down well with hardcore fans, some of whom have already “threatened to boycott Heinz if they go through with their saucy sabotage”.

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Provenance, exotic flavours and healthier options driving demand for sandwich cheese FOODSERVICE operators looking to drive sandwich sales should keep an eye on growing consumer demand for exotic flavours, foods with provenance, and healthier options, according to Dairygold Food Ingredients UK Ltd (DFI).

DFI, one of the UK’s largest and most progressive suppliers of cheese and dairy-based ingredients to the food manufacturing and foodservice sectors, supplies a range of products that enable foodservice operators to keep their sandwich offering fresh.

“Sandwiches remain a lunchtime staple, but the types of bread and fillings that people are looking for are changing,” says Svitlana Binns, Customer Relationship Manager at Dairygold Food Ingredients UK Ltd (DFI).

“Cheese has always proven to be a popular sandwich ingredient, but

consumers are increasingly on the lookout for new flavours and formats; something visually different to choose from. There’s certainly a growing awareness that there’s more to cheese than cheddar, with sales of artisanal and continental cheeses on the rise.”

In order to consistently deliver on taste, quality and value, DFI closely monitors trends and continually updates its product offering, allowing foodservice operators to meet consumer needs.

“Foodservice operators and sandwich manufacturers need to analyse market trends and monitor any changes, in order to maintain an offering that’s relevant and exciting,” says Svitlana.

“What are consumers looking for from their sandwich fillings – particularly when it comes to a staple such as cheese - and which flavour combinations are going to make the most impact?”

64 September 2018 SANDWICH & FOOD TO GO NEWS

THREE KEY CONSUMER TRENDS IMPACTING DEMAND FOR SANDWICH CHEESES: • Provenance – with Brexit now a reality, many consumers are looking to support British farmers and products. Food provenance remains a central issue for consumers when making food choices, with authenticity and traceability holding sway.

PROVENANCE: - UK produced branded cheddars including Orkney Scottish Cheddar, Fountains Gold Mature Cheddar, Barber’s Taw Valley, Davidstow, Cornish Cove and Cornish Cruncher cheddars. Available in a number of formats including, sliced, diced and grated.

• Healthier options – whilst low

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The new kid on the block

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Not so new, in that we’ve been around for 45 successful years. But FJ Need is now the newest member of the Ornua Ingredients family.

Which means we’re now adding our block cheese, grated cheese and impressive selection of natural cheese slices, to the comprehensive range already offered by Ornua.

Grated

Shaved

FJ NEED

(FOODS) LTD

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Fine Food Since 1973

www.needfoods.co.uk

Diced

Plus, of course, the outstanding experience, know-how, insight and brands our food service and food manufacturing customers have always known us for.

Innovation tastes like this

Block

Sliced

carb, high protein and gluten free breads are growing in popularity within sandwiches, low fat and lactose-free cheese varieties are also becoming more popular.

Whether they are restricted due to dietary requirements or just looking for a healthier alternative, there’s a growing interest in freefrom and healthy options.

REDUCED FAT & LACTOSE-FREE: - 14% White & Coloured Cheese 3% fat, Cottage Cheese, Reduced Fat Soft Cheese, 3% Liquid Cheese, Halloumi, and Goats Cheese (Hard and Soft).

• Exotic flavours – with so much

choice on offer for consumers, there’s more pressure on operators and manufacturers to diversify and keep the sandwich category exciting throughout the year.

Seasonal fillings such as Brie and Cranberry at Christmas, or Pulled Pork and Halloumi during the summer provide added appeal, with Mediterranean flavour combinations also providing popular including Mozzarella, Pesto and Tomato, Feta and Red Onion Chutney, and Halloumi with Honey and Harissa.

EXOTIC/CONTINENTAL: - Lime and chilli Cheddar, Caramelised Onion Cheddar,

Truffle Cheddar, Sage Derby, Mozzarella and Feta. Available in sliced, crumbed or block formats.

CHEDDAR “Whilst new and exciting flavours are emerging, it’s important to remember that cheddar remains extremely popular among UK consumers, particularly those varieties that are produced in the UK,” Svitlana says.

“DFI maintains a variety of UK produced branded cheddars including Orkney Scottish Cheddar, Fountains Gold Mature Cheddar, Barber’s, Taw Valley, Davidstow, Cornish Cove and Cornish Cruncher cheddars.”

Applewood launches its first smoky ambient cheese spread THE UK’s No 1 Smoky Cheddar brand, Applewood Cheese has launched its first ambient cheese spread, aimed at the travel and food to go sector.

The Smoky Cheese Spread is an individual 20g portion, perfect for dipping, dunking and spreading onto crackers, crudités and biscuits and doesn’t require refrigeration. It is shelf stable up to 25 degrees for 4 months, making it perfect for airlines, cruises and the on the go.

The spread is made from real cheese and has a delicious smoky flavour, which is ideal for dining at altitude. “Taste buds and sense of smell are the first things to go at 30,000 feet”, says Russ Brown, director of In-flight Dining & Retail at American Airlines. “Flavour is a combination of both, and our perception of saltiness and sweetness drop when inside a pressurised cabin.”

Applewood Spread is one of a number of new products being developed

by Norseland Ltd to tap into the growing consumer demand for snacking products.

“We have been working really hard to create a product that tastes great, is suitable for vegetarians, is easy to consume on a plane and is also shelf stable. It’s a fantastic tasting product and we have already had lots of interest for this shelf stable cheese” says Lisa Harrison, Applewood Senior Brand Manager.

Applewood 20g Spread is suitable for: • Airlines • Travel • Trains • School Snacks • Lunchboxes Meanwhile, Ilchester Black Cheddar Total Eclipse Slices won the Innovation Award for Best New Sandwich Product

66 September 2018 SANDWICH & FOOD TO GO NEWS

at The Sammies Awards 2018.

The rich and smooth black cheddar, naturally coloured with natural cocoa and carob to give a unique malty flavor, helped secure the award win.

Sam Day from the Sammies Awards commented: “Ilchester won due to the interesting twist on a popular sandwich filling. It is well flavoured and would be a tasty ingredient when melted in a sandwich.”

Lisa Harrison, Ilchester’s Senior Brand Manager added: “We are delighted to have won an innovation award for the Ilchester Black Cheddar Total Eclipse Slices. The slices turn completely black and glossy upon melting, hence the name Total Eclipse – so it’s something totally different for the sandwich market – and they also taste great!’

The Sammies (The British Sandwich Industry Awards) celebrate the very best of the sandwich and food to go industry.

The Black Cheddar Slices are available via Norseland Ltd.

have a gouda time @ lunch! 2018.

See you there

Nicola Gavey – FrieslandCampina +44 (0)7718320048

CHEESE

Food-to-go changes direction as growth begins to slow on FTG is still going strong, but change is in the air. The hot money is now riot, hot food-to-go, where there’s plenty of room for the imagination to run with cheese the star.

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here’s no question about it, over recent years the foodto-go sector has enjoyed a long and uninterrupted run of success as we’ve witnessed major changes in our social and work-related patterns.

But while turnover still continues to grow, it’s no longer at the pace we’ve come to accept as the norm. Are we falling out of love with the ‘grab-andgo’ mentality? Definitely not.

Have we lost our appetite for snacking in place of three square meals a day? It’s a “no” to that as well.

So what is it that’s slowing the growth in the market? And more importantly, where are the opportunities to respond to this change and make the FTG sector stronger and healthier than ever?

One thing is certain…uncertainty is a factor. Wherever we look, Brexit looms! And with it comes a clouded crystal ball.

Right now, we have less idea than ever of the impact we can expect if, and when, a deal is finally done.

Inevitably this is having a major effect on consumer confidence…in every sector of the economy.

Now add in rising costs, some of which can also be blamed on the Brexit fallout as a drop in the value of the pound pushes up the price of imports.

Result…declining consumer confidence, a reluctance to spend, and a growing policy of keeping a tighter grip on the purse strings until we know what the future has in store.

But this doesn’t just affect our major financial decisions. It affects the everyday ones too…like the money we’re prepared to spend on eating out in general, as evidenced by the wider trend in the total market where visit frequencies are down.

It also explains the growing evidence that ‘economising’ is leading to people bringing more food from home.

Now for the good news. Richard Thorpe, Head of Marketing & Insights at food ingredients giant, Ornua Ingredients UK, is a man who has to be one step ahead of every shift in our social and eating patterns.

“It’s an old chestnut, but it’s true,” says Thorpe. “The current situation is not so much a problem as an opportunity. And there is a massive opportunity waiting for this sector if it responds quickly to the way we are seeing a change in demand.

“Today, all the indications are that hot food-to-go will be setting the pace.

In fact, hot food is no longer just the traditional ‘sit down’ option, but is now the preferred route for many who are eating on the move.”

It seems consumers are shifting their horizons, moving away from cold, traditional sandwiches and salads, and opting instead for more internationally inspired ingredients and pairings. In a nutshell, our customers are expecting more.

So who are we aiming at? Perceived wisdom is that it’s younger customers who are usually the key to change. But on this occasion, it’s a different story.

68 September 2018 SANDWICH & FOOD TO GO NEWS

The real opportunity lies with targeting those aged 45+, as they are a rapidly growing influence on the OOH market, and also more likely to buy ‘hot’.

And remember, the over 55’s now make up almost 30% of the population, and growing, representing a key group the FTG sector can illafford to ignore.

Other groups present fantastic opportunities too. It’s worth noting that 20% of the population has some sort of dietary requirement. Vegetarian is the largest, but vegan, vegetarian and flexitarian audiences are all responsive to new and tasty ways to

CHEESE They’re using flatbreads, cornbreads, paninis and tortillas, where once a simple sliced loaf would suffice.

“They’re filling and topping with more imaginative, more exotic ingredients. And you don’t need to look hard to realise that cheese is invariably the star.

“Forget when the choice was simply grated or sliced. Today’s easily accessible cheese offering includes flavours from the US, South America and all of Europe’s cheese producing nations. Typically, ultra-convenient cheese slices now come in over a dozen different varieties.

“And, best of all, cheese melts beautifully to create the tastes and textures that make hot food-to-go a real treat and not just a quick and easy solution.”

OIUK’s Thorpe is also quick to point out some of the other benefits.

“Remember, cheese isn’t just about fantastic taste. It’s fresh. It’s easy to store and use. It adds fabulous visual appeal. It’s ideal for satisfying the

vegetarian market. And it ticks the allimportant protein box too.”

So, there you have it. FTG is still going strong, but change is in the air.

The hot money is now on hot food-togo, where there’s plenty of room for the imagination to run riot.

On the subject of which, there is one last footnote to this story.

Once upon a time, it was enough to produce delicious food, then let customers spread the word. But not any more. Our social media world now dictates that food should look just as good as it tastes because someone, somewhere, is going to ‘snap’ it, postit on line, and let the world in on all your secrets.

If you’d like to know more about Ornua Ingredients UK’s full range of cheese ingredients, visit www. ornuaingredientsuk.com Ornua Ingredients UK also produces regular Food Trends Updates. For your free subscription, email richard.thorpe@ornua.com

expand their eating choices, as for that matter, is everyone else.

So what should we be selling? Alan Mackie, OIUK’s Business Development Manager, deals with customers in the FTG sector. Not surprisingly, he highlights the important role Ornua’s ingredients can play.

“Snacking is no longer about eating between meals”, says Mackie. “In fact, 45% of ‘snacks’ are consumed as a meal replacement. So more than ever before, FTG must have real appetite appeal.”

“The demand for ‘hot on-the go’, and for real taste too, is driving producers to be much more inventive.

www.sandwich.org.uk September 2018 69

Growing interest in Continental cheeses

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Eurilait, one of the UK’s major suppliers of quality speciality cheese and dairy produce, has seen an increased interest in Continental cheeses, especially blues and soft Italian cheeses.

Craig Brayshaw, Commercial Director, has the details

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n an article from The Guardian the British Sandwich Association reveals the increasing popularity of the humble sandwich – it is estimated that the UK buys around 4 billion sandwiches a year – a figure that grows steadily at around 2% per year, or 80 million sandwiches if you prefer.

Sandwiches, wraps and Panini provide a perfect, speedy, functional, hand-held, affordable, on-the-go option for all day parts, the basic formula of filling and bread answers our meal and snack time needs so completely. Eaten hot or cold, sweet or savoury, it’s now 37 years since the first chilled, packaged sandwich hit the shelves, yet still its popularity grows.

Collectively, sandwiches, wraps and baguettes accounted for more than a third of all the food we bought at lunchtime in 2016 and that figure can only rise as we witness relentless NPD in innovative, flavourful, more interesting carriers and filling combinations to further propel the sandwich into the future.

As a protein boost and meat alternative, dairy products can play an important role in vegetarian and flexitarian diets, however, cheese often gets a bad press due to its salt content and the presence of saturated fats but its nutritional benefits are many and, as with all foods, used as part of a healthy, balanced diet and in sensible quantities (the recommended daily cheese intake for an adult is 30g) cheese and dairy should be enjoyed.

Figures from a 2018 Kantar Worldpanel report show cheese sandwiches as one of the top dairy dishes, supporting

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1.9 billion occasions annually, an increase of 2% in the past year.

Eurilait, one of the UK’s major suppliers of quality speciality cheese and dairy produce, has seen an increased interest in continental cheeses, especially blues and soft Italian cheeses. Industry reports show a dramatic increase in consumers choosing meat-free options and a surge in popularity of protein rich meat alternatives, such as halloumi, feta and mozzarella, indicate continued growth here too.

The Paysan Breton brand is just one of the many dairy lines distributed by Eurilait, produced by its parent company, Laita, which is farmer-owned by a co-operative of 7,000 dairy farmers located throughout Brittany and Pays de la Loire, France. Inspired by traditional Breton recipes passed down through the generations, the Paysan Breton range uses top quality, pasteurised milk and carefully selected ingredients, to create a premium dairy offer and clean label product which is free from artificial colours, flavours and preservatives.

Paysan Breton’s range of Natural Spreadable Cheeses have a wonderful rich creaminess, a mild flavour and melt in the mouth texture. New additions to the range include Cream Cheese with Garlic & Herbs and Whipped Cream Cheese with Sea Salt, offering versatile products suitable for many uses and across many sectors; try as an indulgent sandwich filling or incorporated in an array of savoury recipes from sauces, quiches or terrines; the possibilities are endless.

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Say Cheese

(because the world is watching)

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We live in the social media age, with chefs, diners, and even ‘snackers’, busily posting pics of whatever is about to be devoured.

So it makes sense that your sandwiches need more than just appetite appeal. They need visual appeal too. And that’s where we come into the picture...literally!

You can pack a snack with an eye-catching crumble-fest of perfectly grated cheese.

Or you can serve up something snappy and hot, topped with a spectacular golden melt.

Then leave the rest to those who will happily spread the word…to an audience of billions.

With a little help from us, you can build a photogenic masterpiece starring layer upon layer of natural cheese slices.

Innovation tastes like this

C H E C K O U T O U R 1 5 VA R I E T I E S O F C H E E S E S L I C E S , P L U S A L L O U R G R AT E D C H E E S E O P T I O N S , AT W W W. O R N U A I N G R E D I E N T S U K . C O M

Hazel Park, Dymock Road,

ornuaingredientsuk.com

Ledbury, Herefordshire,

+44 ( 0 ) 1531 631 300

HR8 2JQ

enquiries.ledbury@ornua.com

PROPERTY

Searching for the right

location

Choosing the right location is key to a successful sandwich business

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ant to establish a new sandwich and café business?

Location is one of the most important steps you will take to achieving that.

Get it right and you’ll be serving a thriving community or office district with customers throughout the dayparts, but a bad choice could see you looking at your next career move.

One of the most important initial moves you must make is deciding what kind of business you want to run. That way you can measure yourself against the existing competition in the area you want to be.

Will you be A1 or A3 for example? Will you need any planning

permission? Do you need external seating? What do you need inside?

In theory you should aim for a central, primary location, preferably a high street where there’s plenty of footfall for obvious reasons, but in practice good sites like this are few and far between, particularly for first time operators without a trading history, and in truth, there’s lots of wiggle room on this. Many successful sandwich and café bars have opened in secondary sites, away from the high street.

Parking Is essential for a suburban or rural location. If people have to walk a fair distance to get to your location, they may opt to go somewhere else “more convenient.”

72 September 2018 SANDWICH & FOOD TO GO NEWS

If you live in an urban area where everyone walks and there is public transportation, this is less of a factor.

Avoid a place that has seen a number of failures previously.

Negative associations tend to stick with an area and there’s probably a good reason for the successive failures.

The key to it all is the catchment area around the spot you’re looking at. This is where the chains have a massive head start with access to expensive demographic research. You also need to do your homework at this stage and a trip to the local reference library where you can get a lot of information for free, or a lot of wellplaced Googling, can be invaluable.

You’ll need to assess the income levels of your potential audience for one thing in the area – local housing values will give you a head start if outside a city centre, for instance.

Then check out the local business offices. Unless you’re looking at a tourist destination, information about numbers and types of local offices are essential, not only for the café lunch time trade, but also for the increasingly important breakfast sector. More and more office workers want coffee and porridge and other healthy options, and also the more traditional bacon rolls first thing in the morning.

You need to get an idea of where the offices are, who works in them – find out if any have their own internal canteens. Are there new offices

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scheduled for development? Many a sandwich and café bar has been boosted by new offices opening in an area. But also make sure, if possible, that they’re not closing in your projected area. Bear in mind also that office-heavy areas tend to be dead at the weekends.

Make sure there are no major roadworks scheduled for the area which could see passing traffic re-routed, and especially make sure there are no supermarkets earmarked for the area. I’ve heard some heartbreaking stories of cafes losing a huge amount of turnover because of Waitrose opening in the area, for instance. Their free coffee and newspaper deal for card-holders is very difficult to compete with, even if you’re well-established.

You need to understand your customer’s decision-making process and buying habits. Your target market’s demographics and overall behavior will dictate the way in which they make purchasing decisions.

identified through the research you conducted previously. This will help you better understand how your ideal customer thinks..

Based on the information you gather, the next step is to create customer profiles for your target market.

A customer profile is the best way to segment your overall target market into individual “customer portraits.”

It creates personas that represent the typical patrons of your concept and helps you better conceptualize how your target market is segmented. It’s possible that you’ll create multiple customer profiles for your restaurant, but not always.

Get an idea about the type of potential audience from the look of the people going past as well – it’s pretty easy to work out if people

are likely to have disposable income and will use your services. Get a breakdown on the percentage of male/ females – you will need to develop your menu choices accordingly if the percentages are uneven.

Checking out the local competition is also crucial, of course and will give you valuable information for your business. How much is there and who – chains or independents? Are they niche operators specialising in food or quality coffee? Is there room for another business? Would you compete on price or quality? These are all important questions that need answering.

It may seem obvious but you should carefully check the size and square footage you require to help you when evaluating property advertisements. Make sure you have a clear idea about the size your seating area needs to be, the size of your kitchen and serving area.

Creating an effective floor plan is essential when considering premises and location. You should ensure customers have space to form a queue, employees have the necessary materials within appropriate reach and you have a comfortable seating area. Ideally you should walk yourself through every different scenario you can think of.

If you are making the drinks, what equipment do you need to be near you? Try and visualise every practical aspect of your sandwich and café bar and make a note of these.

All being well, you should be well on the way to running your own successful sandwich and café bar very soon.

Questions to ask yourself include, but aren’t limited to: • Are they impulsive?

• Do they plan ahead when choosing a location?

• Do they use Google and other information sources?

• Are they reliant on the recommendation of friends and family?

• What do they value most?

Atmosphere? Service? Price?

Answer these questions by speaking with the potential customers you

www.sandwich.org.uk September 2018 73

AROUND THE TRADE Carrs Foods launches on-thego cake range CARRS Foods is launching a range of individually wrapped on-the-go products under its St Pierre cake brand, in response to what it sees as a “growing demand in this market sector”.

The range includes Croissant, Pain au Chocolat, Brioche Swirl, Brioche Chocolate Chip Roll, Caramel Waffle, Caramel Cake Bar and Chocolate Cake Bar, which join the existing Belgian waffle products (Butter, Chocolate & Cinnamon).

Research by Carrs Foods into food-to-go shopping habits reveals that Croissants, Pain au Chocolats and Brioches were the favourite out of home breakfast snacks while the Cake Bars, Caramel Waffles and Belgian Waffles were favourite afternoon snacks.

Belgian Waffles were a “favourite choice whatever the time of day” with 36% choosing them for breakfast, 33% as a morning snack and 23% as an evening snack. When asked what factors were important when choosing a food to eat on the go, taste and value for money ranked equally at 48%, followed by “not being messy” (35%).

It said breakfast is one of the fastest growing out-of-home eating occasions with nearly half (49%) of UK adults choosing this option at some stage and more than a quarter (28%) doing so once a week. The trend is said to be particularly popular among young (18-24) Londoners.

The company also claims that 10% of breakfasts, 42% of morning snacks, 57% of lunches, 51% of afternoon snacks, 28% of dinners and 14% of evening snacks are eaten out of the home.

Last year, the company claims the food-to-go- market in the UK grew by 3.2%, with 95% of the population buying into the category four times a week and spending an estimated £508 per year doing so.

Great Taste Awards for Pipers Crisps PIPERS crisp flavours have won gold stars at the recent Great Taste awards, bringing their total to 42 since 2007.

This year, one of Pipers’ most popular flavours, Burrow Hill Cider Vinegar & Sea Salt, won two Gold Stars, awarded to ‘outstanding products, above and beyond delicious’.

Less than 15% of entries achieve this rating.

There were single Gold Stars for Lye Cross Cheddar & Onion; Kirkby Malham Chorizo; Karnataka Black Pepper & Sea Salt, and Biggleswade Sweet Chilli. This award is for products described as ‘simply delicious - a food that delivers fantastic flavour’.

Katy Hamblin, Marketing Manager at Pipers, comments: “The 2018 Great Taste awards represent another great year of achievement for Pipers Crisps.

We work really hard to make sure our flavours are full-bodied, distinctive and balanced, so we were particularly pleased that the judges’ comments reflected this.

“For the two Gold Star winning Burrow Hill Cider Vinegar & Sea Salt flavor, they said ‘it’s great to find a crisp where the salt does not overpower the vinegar.’ They thought

our Kirkby Malham Chorizo ‘delivered the promised flavor, together with a good hit of chilli’ and our Lye Cross Cheddar & Onion has a ‘well-balanced cheese flavour and a slight sweetness from the onion’. Overall, the judges thought our crisps were ‘attractively presented, light, crisp and not oily’,” Katy adds.

Great Taste, organised by the Guild of Fine Food, is the largest and most trusted accreditation scheme for fine food and drink. It has been described as the ‘Oscars’ of the food world and the ‘epicurean equivalent of the Booker prize’.

It supports and promotes food producers large and small, who want to supply the UK independent retail sector and overseas stores selling fine food.

Urban Eat extends its vegan range of sandwiches URBAN eat, by Adelie Foods, has extended its vegan range of sandwiches and wraps in a bid to cater for the growing demand from UK customers.

The company supplies its sandwiches to a range of UK retailers, including local convenience stores, service stations, travel operators, universities, hospitals, airports and train stations.

The new products join current vegan options in the now 12-strong Roots collection, including the bestselling Bhaji Bonanza sandwich, and the Shabby Chic Pea sandwich.

The new options include the Pickle Me Up Sandwich, featuring dairy-

74 September 2018 SANDWICH & FOOD TO GO NEWS

free cheddar-style cheese with pickle, tomato, red onion and salad leaves, the Sweet Baby Cheesus Wrap, with dairy-free mozzarella with pesto, slow roast tomato, tomato and salad leaves, and the Hot Mozza Bella Panini, featuring dairy-free mozzarella, sweet chilli peppers, pesto, slow roasted tomato and tomato ragu.

The two other options are the Dirty Jack Wrap, stuffed with BBQ jackfruit with ‘Dirty Sauce’, carrot slaw, sweetcorn and salad leaves, and the Avo-Lafel Sandwich, featuring avocado falafel, red pepper tapenade, pesto, red and yellow pepper and salad leaves.

AROUND THE TRADE

Fairway Foodservice boosts own brand range with new products BUYING group Fairway Foodservice has added six best-selling ready-to-use sauces to its own-brand range.

Fairway’s 20 members voted in the new additions, which will help to compete in an extremely competitive sector with a superior quality product.

The sauces, which include korma and tomato & basil, are all school compliant, meet 2017 salt targets, and are free from gluten, lactose, MSG, and artificial colours.

Fairway’s purchasing manager (ambient) Troy McKee said: “Our goal was to surpass the quality available in the market at competitive prices and

each product went through benchmarking exercises against all the major brands, and the feedback from members was extremely positive.

“They are manufactured in the UK using authentic recipes and the quality ingredients used in the recipes outshine many of the brands.

“Our wholesalers work closely with pubs, schools, and colleges and the Œfree from qualities and the low salt content, combined with great flavours on six top menu favourites, will be a winning combination for our caterers.

“Our own-brand range continues to go from strength-to-strength. We now

have more than 570 products in the range.

“We pride ourselves on offering our members the highest quality food at competitive prices, and these additions are no exception.

We¹re certain they will be a big hit with our wholesalers and their customers.”

The new additions come in 2 x 2.25kg per case: · Bolognese · Tomato and basil · Sweet and sour · Chili con carne · Korma · Tikka masala

Pan’Artisan’s Focaccia Romana and range of Tascas win ‘Approved Product’ status PAN’ARTISAN’S celebrated Italian flat bread, the Focaccia Romana, has been awarded the ‘Approved Product’ accolade along with its range of Tasca bread pockets.

A panel of highly regarded industry chefs, appointed by the Craft Guild, put the products through a series of rigorous performance tests to determine their suitability, quality and overall product excellence.

The resulting ‘Approved Product’ status serves to promote confidence in these products for chefs and consumers alike.

The Focaccia Romana is

created from simple dough, with a 92% liquid to flour ratio, which produces an extremely light, open structured bread that is easily digestible and stays fresher for longer.

During its production it undergoes many stages of hand-crafting as the

dough is too difficult to be handled by machine, before it is rested and proved. This results in a product, which captures all of the features of classic, Italian bread, which is available part-baked and frozen for the ultimate in convenience.

The panel of chefs were impressed with the overall quality and finish of the Focaccia Romana, which was reflected in the range of comments: “This product tasted as good as it looked, I love the rustic homemade appearance”, “I found the product to be very versatile, using as a pizza or topped flatbread base was the obvious use, but it also worked well when cut as breadsticks or as a sandwich bread and warm wrap” and “The uniqueness of the Focaccia Romana is its practicality and diversity and the homemade appearance gives it a good point of difference.”

www.sandwich.org.uk September 2018 75

EXHIBITION

Dine out on healthy and ethical snacking trends at Food Matters Live 2018

A

s public appetite for healthy snacks and nutritious meals drives innovation in the booming foodto-go sector, get ahead of the curve at Food Matters Live 2018.

With insight into the newest products, trends, food tech advances and progress on the public health agenda, the free-toattend event returns to London’s ExCeL in November to encourage debate and collaboration on the big issues facing the food and drink industry.

Thousands of visitors from retailers, manufacturers and foodservice providers to health professionals and food scientists will attend Food Matters Live, hosting 800 exhibitors and hundreds of speakers in a comprehensive conference and seminar education programme.

INFLUENTIAL CONFERENCE SPEAKERS As cutting obesity continues to dominate the public health agenda, how far have ready-made sandwiches come in hitting Public Health England’s calorie-reduction target? Will the soft drinks levy - better known as the Sugar Tax - be extended to food? Which culinary influences and culture trends are changing the way people eat? And, after Blue Planet II, what’s next for tackling plastic pollution?

These questions and more will be considered by high-profile international speakers on the main conference stage.

Those confirmed for 2018 include: former No 10 policy unit chief and author of the sugar tax Camilla Cavendish, Britvic’s chief marketing officer Gavin Barwell, health and nutrition leader at General Mills Belinda Quick, Starbucks’ research and development vice president Sara BruceGoodwin, Kerry Taste and Nutrition’s market research director Eadaoin McCarthy and Nicky Martin, head of nutrition UK at Compass Group PLC. Meanwhile 300 experts from across the industry will offer insight and guidance in a seminar programme, illustrated with case studies and grouped under key themes such as tackling obesity, packaging, the future of the free-from market and retail trends in health and wellbeing - which includes a dedicated session on the food-to-go sector.

FOOD-TO-GO TRENDS Among seminars, the Happy Snack Company’s Dr Catherine O’Sullivan heads up a case study of on-the-go nutritious snacking for the children’s market, Karl Chessell, business unit director for retail and food at CGA, discusses demographic and nutritional trends in food-to-go, Phil Dalton, head of regulatory at Sun Branding Solutions, examines what Brexit could mean for nutritional food labelling while Christine Edwards, director of Big River Solutions, examines the big growth areas in the healthy food-to-go market.

The wide-ranging seminar programme also includes examples of both plant-based and protein-based food-to-go innovations, whether a low FODMAP diet, traditionally used by IBS sufferers, could be the next big trend, progress on sugar reduction and whether free-from foods should be fortified with extra nutrients.

And with more than 800 leading organisations from leading manufacturers and suppliers to the newest start-ups showcasing the latest products in a curated exhibition, there is nowhere better to get a taste of a huge range of nutritious food and drinks, grouped in key retail growth areas including free-from, snacking, drink well and sports nutrition.

HEALTHY SNACK INNOVATIONS As demand for cereal bars, popcorn, “raw” products and more continues to boom, the Healthy Snacking Zone features the latest innovations from sugar-free Gullon Biscuits to - for the more adventurous - SENS protein bars, made with flour derived from crickets.

Meanwhile, reflecting trends including gut-health-friendly drinks, plant-based alternatives to milk and low-alcoholic beers and spirits, the Drink Well Zone hosts exhibitors including LivOn, a new antioxidant drink focused on liver health, US natural spring water brand Purh20, liquid probiotic Symprove, which targets gut health and “cacao espresso” Chokkino.

And the very latest products, ranging from clean energy drink Flyte, on show for the first time in the UK and vegan Tsampa energy bars to 100% natural cold press Luhv drinks, which target different areas of the body and Peruvian purple corn drink firm Amaize, will be on show in the Start Up Zone.

76 September 2018 SANDWICH & FOOD TO GO NEWS

INTERNATIONAL EXHIBITORS Global food and drink innovations will be on display in the International Showcase, featuring exhibitors from the Netherlands, Japan, Belgium, Peru, Denmark, Greece and Italy, while an international line-up of chefs, nutritionists and others will serve up different culinary cultures in the International Innovations demonstration theatre, sponsored by California Prunes.

Other live attractions include Food Futures Live, which will highlight the innovations disrupting the food and drink sector, including entrepreneurial food technologies, while the Awards Showcase will feature the shortlisted and winning entries of this year’s Food Matters Live Awards, including Innovative Food-To-Go Product of the Year.

And foodservice professionals who want to meet the innovators creating bestselling healthy products can use Match, a dedicated matchmaking service connecting buyers with producers and ingredient suppliers.

Briony Mansell-Lewis, Food Matters Live Director, said: “We’re delighted to welcome so many innovative food and drink brands to Food Matters Live, showcasing new products and concepts which respond to health and wellbeing trends. Buyers from cafes and independent food retail outlets will find a host of new ideas to help them stay on trend and keep ahead of their competitors.”

Food Matters Live takes place at ExCeL London from 20 to 22 November 2018. It is free to attend, including entry to the conference, seminars and visitor attractions. Register at www. foodmatterslive.com

The all New Jiffy Banquet www.jiffytrucks.co.uk Jiffy are proud to introduce their latest Hot and cold snack food delivery vehicle. Our new Banquet is based on the latest E6 1.9 3.5T Isuzu Grafter, together we’re Streets ahead.

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NEW PRODUCTS PANTHEON PLUG-IN CONVECTION OVEN IDEAL FOR FRONT OR BACK OF HOUSE PANTHEON’S stainless steel, plug in CO3 convection oven provides a level of durability, practicality and high performance that goes beyond its competitive price tag.

The oven has four stainless steel racks and, despite its compact proportions, can hold four full size gastronorm pans.

It is heated by both a top and bottom element and heat is evenly distributed by high speed twin fans that force hot air throughout every part of the oven cavity eliminating hotspots and ensuring fast, even cooking and browning. The fans have recently been upgraded and are virtually silent, which means that the oven is ideal for front of house applications.

The CO3 is the perfect prime cooking solution for establishments seeking a compact, high performing, simple to use oven with great results achievable across all roasting, baking and grilling applications.

• Internal capacity 552w x 430d x 418h mm • Top and bottom elements can be used individually or in tandem • Temperature options range from 0° C to 300° C • Durable stainless steel construction • Glass viewing door and interior light for easy monitoring • Electronic timer control can be set in 1 minute increments up to 105 minutes.

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NEW SUSTAINABILITY REPORT FROM BAKKAFROST BAKKAFROST has underlined the growing importance to the UK market of its expanding salmon farming operation, the largest in the Faroe Islands, with the publication of a two year plan which addresses important sustainability issues.

Against a background of very high (96%) customer satisfaction, the employment of more than 1,100 people on the islands and the successful roll out of cleaner fish in its salmon farms, Bakkafrost has opened one of the most modern processing plants in the world.

The company has now announced plans for a new biogas plant, using waste products from fish and dairy farming, to produce energy and fertiliser, thus further enabling the implementation of a sustainable feed policy.

Bakkafrost produced almost 700,000 salmon meals, fillets and portions a day for the UK and other global markets in 2017 an is currently growing its market share worldwide.

“Operating in a small country like

the Faroe Islands restricts growth so it is important for us to be as efficient and sustainable as possible and to continually innovate,” said Torkil Davidsen, head of UK operations. He added that through 2018 the company would be looking for additional customers for its unique breed of salmon, which are high in Omega-3, whilst starting production of exciting new salmon fresh fillets and portions.

The full report is available on the internet at: www.bakkafrost.com/ sustainability Tel: 01472 265000. toda@bakkafrost.com

HERALD’S EDIBLE STRAWS CAN NOW BE CUSTOMISED

Quality disposables manufacturer and supplier, Herald is offering a customised version of its unique, edible straw. Club, bar, venue and events managers, along with caterers and food to go suppliers, can now order printed versions of the popular straw, making the product an even more exclusive sell for those who want to stand out from the crowd.

The UK’s sole supplier, Herald introduced the edible straw over 12 months ago to what has been a most appreciative audience, who have welcomed the distinctive offering, in the wake of the publicity surrounding the damage to the environment and ocean life caused by plastic straws.

Described as ‘an experience’, the straws quickly established a loyal customer base, creating a stir across the entertainment and leisure sectors, with a wide target market encompassing cocktail drinkers and parents happy to allow their children to enjoy such a novelty sweet treat.

Currently available in lemon, lime, strawberry, cinnamon, ginger, apple and chocolate flavours, the straws can

78 September 2018 SANDWICH & FOOD TO GO NEWS

be printed on down one side, allowing businesses to experiment with branding to support their own marketing strategies.

Managing director of Herald Plastic, Yogesh Patel explains: “This pioneering product has proven to be the gift that keeps on giving as it is on trend, given the media storm surrounding plastic straws, and can now also be tailored to help promote the buyer’s brand and business.

“There’s no recycling issue as the product is disposed of in the most tasty and enjoyable way, making the straw a responsible, as well as enticing, fun alternative to other straws on the market.”

Tel: 0208 507 7900.

Better food can mean better business.

Meet the experts changing the face of food at this year’s Food Matters Live.

Register for free entry: foodmatterslive.com Don’t miss your chance to ― discover new, innovative brands & products ― stay ahead of future food & nutrition trends ― develop your NPD strategy ― network with like-minded peers

@foodmatterslive foodmatterslive.com/linkedin foodmatterslive.com/facebook foodmatterslive.com/youtube

ADVICE

size Portion

reduction

P

ublic Health England recommended recently that consumers should be encouraged to consume 400 calories for breakfast, 600 for lunch and 600 for dinner.

By and large, I think it’s a fair and reasonable recommendation because, strictly speaking, we know how many calories people should be eating to maintain a healthy body weight on a daily basis.

The real problem is that in our current food environment, it is incredibly difficult to meet the recommendations.

What we need to see to achieve this are widescale reductions in the number of calories being sold in food products across all sectors of the food industry.

One of the comments I often hear in this connection is that reducing portion size will lead people to compensate. So, if I make your sandwich smaller, you

will go out and buy two sandwiches.

Strictly speaking, by definition, this statement is true. If I made your sandwich incredibly small, you would disregard this portion size as being an appropriate amount to eat and go out and find something else!

But the kind of reductions that we’re talking about are nowhere near that big – being around 10-30%. In that context, there’s a clear answer to this question and that is that people will not compensate, and that’s going to be the basis of the science I will talk about here.

PORTION SIZE Portion size is really important in terms of the number of calories you eat on a daily basis.

We know there is a fairly wide range of portion sizes for most food products which consumers will look at and think

80 September 2018 SANDWICH & FOOD TO GO NEWS

Food portion size is likely to become a central issue as the growing obesity debate rages. But will consumers accept reduced sizes as the new ‘normal’ and will they compensate? Dr Eric Robinson, a Senior Lecturer at Liverpool University, highlighted some fascinating new research in this area at the recent Calorie Reduction Summit

is a fairly appropriate amount to eat.

Whether I serve you 250 or 300 grams of pasta, you’re going to look at that portion, consume it in its entirety and have no real need to find extra food.

This sweet spot is why portion size is so important. If you reduce the portion size within that range people won’t compensate.

The critical thing is there’s a point where the portion size gets so small, they won’t be considered normal by consumers. That’s the point at which compensation will be likely to kick in.

But to get to this point, the portion size has to be pretty small!

We’ve been using a study design at Liverpool University that informs this theory. Participants come to our lab and we serve different portion sizes for lunch. What we’re interested in is whether they compensate when we reduce portion sizes.

ADVICE

In one section, they get a large serving of pasta and we then reduce that portion by 30%. Critically, that reduction is still seen as being within the range of sizes that most people think of as normal.

Then in another section, we reduce the portion size by another 30 %, so it is pretty small - around only 60% of the recommended serving size, and no longer in the range of portion size that consumers consider as normal. They can then serve themselves additional pasta.

So, what did the results look like?

With the first reduction of 30%, there is no real evidence of compensation. With the second portion size (60% reduced), there is a degree of compensation. But the caveat is that the compensation is not what we would call full compensation. What it means is that if I take away 100 calories away to get to that portion size, consumers are not replacing that 100 calories when they’re serving themselves more, they’re only serving themselves an additional 60 calories.

The overall effect is beneficial to Public Health because each time you drop a portion size, the number of calories goes down as well, even when you get to small sizes and people are wanting to compensate. These results have been replicated across a series of studies we have done to date.

INTERIM CONCLUSIONS What are our interim conclusions so far? Whether or not you compensate for reduction in portion size is likely to be dependent on your perception of normality, which we can measure. But it’s also plausible that we can make some fairly big reductions in portion size without having any sizeable compensation.

An interesting question is whether this lack of compensation is sustained – do you start compensating after a couple of days? Our best available evidence suggests that the effect portion size has is prolonged over time. We’re actually doing some studies at the moment at Liverpool where we’re tracking people over several days and we expect the results to confirm what we’re seeing so far.

Might there be more positive consequences of downsizing? Portion sizes of lots of foods have got bigger over the last 50 years, as we know.

Some people argue that we no longer know what a normal or appropriate size is!

At Liverpool, we’ve been asking what would happen if we were successful in reducing portion sizes of commercial foods? Might this process be reversed?

Does it change people’s perceptions of what a normal portion is?

If you change those perceptions does it cause people to prefer those small portion sizes when they’re making the choice? By making a portion of pasta smaller and you become used to seeing it, the small size will become normal and you will prefer smaller portions. If that was true, this would be a real public health benefit.

We tested this in the lab with portion sizes of quiche, serving large and smaller sizes. Then a day or week later, we measured what they considered to be a normal serving and also what they would choose when not constrained by that initial size.

The lab results showed that portion size had an acute effect on how much you eat. If you reduce portion size, you will eat less at lunchtime. What’s more interesting is that a day or a week later, after reducing portion sizes, when people

made their own choices of how much to eat, they now preferred smaller portions when making that choice.

We tested this across three studies and the pattern of results suggests that the reason people are choosing those smaller portions is that their perceptions of what is normal is driven by what they’re seeing in their environments.

When we think of about downsizing on calories, supermarkets get a lot of attention and fast food outlets get a bad rap. But the number of calories in restaurant food is astronomical at times.

That’s a sector we really need to be thinking about.

What can the food sector do to help? As a nation we need to reduce the number of calories in the products we’re selling people. We’re being sold and fed too many calories, not just in food but also alcohol.

In conclusion, the best available evidence suggests that only large reductions in portion size were likely to cause meaningful compensation. The model I’ve mentioned might be a useful way of predicting when compensation might kick in and that might be useful to the food industry.

It’s fairly clear that we could make substantial reductions in portion size for many products and people won’t compensate for those reductions.

These reductions in portion size might normalise with a really positive downstream consequence.

We need to make this happen, and make it happen as soon as possible.

Dr Eric Robinson is a Senior Lecturer in Psychological Sciences at the University of LIverpool

www.sandwich.org.uk September 2018 81

HOT NEWS

Packaging for hot products THE food culture of the UK has undoubtedly evolved over recent years, with convenience a key driver of behaviour as ever-increasing numbers of time-pressed consumers opt to eat out, make use of grocery and takeaway home delivery services, or choose grab and go food options.

The food-to-go market in particular has seen significant growth in recent years, and can no longer be considered just a trend.

In fact, according to recent research, food-to-go is set to grow by 2.8% in 2018 to a value of £20.7bn, outpacing the 1.5% growth forecast for the total eating out market.

Rather than just a trend which enables busy workers to grab a sandwich and can of fizzy drink on their lunch break, grab-and-go now encompasses much more and has become increasingly popular during evenings and at weekends as many consumers opt for breakfasts, snacks and evening meals to go.

Huhtamaki’s flexible range of high quality packaging allows operators to serve a wide range of grab and go options whether they are looking to serve a simple slice of hot pizza, a vegetable packed Vegan Noodle Soup, or the latest food trend, such as Vietnamese Prawn Pho. The Huhtamaki range includes the ‘Eatwell’ range of paper food containers, which is available in a comprehensive range of sizes, (7oz, 8oz, 12oz (‘tall’ or ‘squat’), 16oz (‘mid’ or ‘tall’) and 24oz), in either white or the colourful ‘enjoy’ smile design, and can be custom printed with an operator’s own branded messaging.

The ‘Eatwell’ range is made with 100% PEFC certified paperboard.

Huhtamaki’s Taste range of greaseproof-lined food to go cartons offers a scalloped design on one side and an easy grip base to make the service of popular grab and go options, such as pastries, bacon rolls or pizza slices, even more convenient. The

Taste trays are available in three sizes, are suitable for use within ovens, microwaves and hot cabinets, and can be recycled where appropriate facilities exist.

Alternatively, Huhtamaki provide a comprehensive range of takeaway cups suitable for the service of a range of hot drinks including takeaway soups.

Huhtamaki’s range of

paperboard cups offers outstanding insulation – essential when serving hot options. Double wall paper cups not only retain the heat of the contents but ensure that the cup is comfortable when held: vital for on the go drinking, particularly of hot options such as soups which, unlike tea and coffee, are not cooled down by the addition of milk.

It’s going to be an Indian Summer RIGHT on trend, the Phat Pasty Company are launching two new ‘Indian Inspired’ products into their range for September.

Both products are designed to meet the growing customer demands for vegan and gluten free / lactose free options.

Within the Phat ‘Naked’ Pasty range is a Vegan Keralan, Cauliflower, Chickpea & Onion Bhaji Pasty. This hand-crimped pasty is supplied unbaked / frozen and fits within the pasty range as a meat-free and vegan-friendly pasty option. With a coriander pastry and traditional Keralan flavours, this is a milder and authentic taste of Southern India.

To meet the growth in gluten free & lactose free a new GF Bengali Beef Pie is also launching within the Phat Pies, Premium Pie range. This is a spicy beef recipe; open-topped with potato, cauliflower and onion seeds and designed as a lower calorie option (under 500 Kcals). Supplied baked, frozen and suitable for coeliacs, it’s a simple to operate option on a hotplate, menu or in a heated cabinet.

This North East India inspired Bengali pie provides a great flavour for those looking for a spicier flavour and the growing ‘free from’ demands from customers.

Both of the new additions will be available nationally from Bidfood and Phat have point of sale packs

82 September 2018 SANDWICH & FOOD TO GO NEWS

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To advertise call Paul Steer on 01291 636342 September 2018 83

Real Soup Co. launches foodservice favourites into new look grab and go range WITH the UK food-to-go market now worth some £20bn and consumers leaning towards more meat-free lifestyles, The Real Soup Co. is introducing two of its most popular vegetarian foodservice flavours into its 380g Grab-and-Go Range.

The Welsh supplier of fresh soup is unveiling Butternut Squash & Sweet Potato and Indonesian Chickpea and Coconut flavours in the new single serve format. Both have been handpicked from its existing range of 4kg fresh catering soups, due to their sheer popularity with customers across the hospitality spectrum.

The range also benefits from a beautiful new sleeve design, which uses illustrations of the ingredients and rustic, natural tones. The highly unique sleeve remains cool to the touch even if the contents are at optimum temperature for consumption. The soups need just four minutes in a microwave.

THE NEWEST FLAVOURS: 380g Butternut Squash & Sweet Potato Spicy and sweet with a hint of rosemary, this hearty and wholesome soup will sit perfectly atop menus as winter and the festive season roll in.

380g Indonesian Chickpea and Coconut An authentic and warming blend of tomatoes, chickpeas, coconut, lemongrass and lime, perfect for offering vegetarian diners something completely different.

David Colwell, Business Development Manager, Real Soup Co., comments: “These flavours have long been firm

favourites with our customers and so it feels like a natural progression, especially in light of an exploding food-to-go market, and a growth in meat-free lifestyles, that they should join our highly popular grab-and-go range.

While convenience is absolutely key to the popularity of food-to-go, consumer perceptions of quality are what is really driving this market. Our research findings support this, suggesting that 70% of consumers will pay more for a soup that has been freshly made. The proof of the soup really is in the eating.”

Suitable for out of hours catering and vending, The Real Soup Co. 380g Graband-Go Range is made up of: Tomato & Basil, Carrot & Coriander, Thai Chicken, Lentil and Leek & Potato, alongside new Butternut Squash & Sweet Potato and Indonesian Chickpea and Coconut.

The Real Soup Co. is a supplier of fresh soup, crafted in the heart of Wales in small batches (with a lot of love) exclusively for the out-of-home and convenience markets. The range adheres to the latest FSA salt guidelines and includes meaty, vegetarian, vegan and free-from flavours.

Meanwhile, The Real Soup Co. tried out its new Asian hot and sour soup at the TUCO 2018 conference at Hull University.

Inspired by the conference theme, Yesterday, Today, Tomorrow, The Real Soup Co. surveyed chefs and university caterers on social media to create the new soup. Among the factors taken into account was what types of ingredients

84 September 2018 SANDWICH & FOOD TO GO NEWS

may or may not be available in the future.

Caterers from more than 37 universities sampled the soup at the company’s stand at TUCO with several signing The Real Soup Co. up to supply soup for their forthcoming Freshers Fayres.

The Real Soup Co’s sister company – The Real Deli Co. also supplied TUCO delegates with plain, beetroot and peri peri houmous at lunchtimes.

Following the event, 5 kilos of soup and 2 kilos of houmous was donated to local charities.

“The new soup as well as our existing range of houmous were enthusiastically received,” said Real Soup’s Business Development Manager, Agamy Hassan.

“The feedback was great. We wanted to demonstrate our innovation in the kitchen to be able to quickly develop bespoke soups at short notice for our customers. We also understand the importance of sustainability to universities and are committed to offering them diverse and interesting menu options as well as finding solutions to help them produce profitable results.

“Our award-winning range of 20 soups adheres to the latest FSA salt guidelines and includes vegetarian, vegan and allergen-free options. Because they’re supplied in 4kg and 380g grab and go formats, they can be used across campus both in canteens, shops, vending and outof-hours outlets.

“We look forward to taking our soups to the university freshers fayres over the next few months.”

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To advertise call Paul Steer on 01291 636342 September 2018 85

HOT PRODUCTS

Dawn Farms’ Street Food range taps into demand for hot food to go A recent IGD report found six out of ten food-to-go shoppers (61%) bought food-to-go for an evening meal, with hot items featuring in nearly half of these purchases.

Dawn Farms’ The Street Food range fits the growing demand for hot food for buy-now, eat-later purchases.

While developing new taste experiences, the company is also highly conscious of the growing interest in health and wellness coupled with the need to offer something new such as hot food.

“Consumers are looking for high quality, nutritious ingredients produced in a sustainable way,” said Ian Ritchie, UK Sales Director for Dawn Farms “Our sandwich fillings deliver that and more due to our high benchmark of quality and consistency.

“Every recipe we develop begins with the best ‘better for you’ ingredients. Our team of culinary chefs works closely with our food scientists to create greattasting products, which are full of flavour and a natural source of protein”.

He added: “Health and nutrition is one of the three pillars of Dawn Farms’ Sustainability programme. This includes

actively pursuing the use of natural ingredients, while also reformulating existing products. All Dawn Farms’ sandwich fillings are 100% free from artificial colours, hydrogenated and trans fats, palm oil, nuts and MSG and there is full farm to fork traceability.”

Consumer Insight Manager Julie Sloan says consumers increasingly want intensity of flavour whether it’s a hickory or beech wood smoked bacon

or stacked layers of thinlysliced naturally smoked beef brisket.

“Often smoke flavours are paired with ingredients such as smoked paprika or smoked salt to enhance the authentic smoky barbecue flavour,” she says. “And we’re looking at how can we maximise the umami flavour we get from bacon, for example by slicing thickly or thin and crispy, depending on the end application.

We’re increasingly searing

meats to give that golden to blackened, crispy texture before slow cooking to achieve perfect melt in the mouth tenderness.”

From those charred, burnt, ash flavours, Dawn Farms also sees demand for bitter flavours sweetened with maple or honey, such as sweet cure bacon, maple whiskey ham or the company’s ‘flexitarianinspired’ beef and kale meatballs.

As a counterpoint, fruity and citrus flavours also are becoming more commonplace in meats, with Caribbean chicken (orange), Mexican beef (lime), pork carnitas (juniper), Szechuan pepper chicken (lemon) or more intensely applewoodflavoured bacon proving popular.

Inspired by leading US sandwich chains, the company has developed over the last year a range of pulled and chopped sandwich fillings, including BBQ Burnt Ends, BBQ Smokey Ham and Creole Blackened Chicken as part of its authentic American BBQ Slow Cooked range.

It has also been taking flavour inspiration from ‘hot’ cuisines like Middle Eastern, Thai, AmeriKorean, Filipino, Cuban and Hawaiian.

Victorian Baking Ovens launches the Red Food Box THE latest addition to the Victorian Baking Ovens range is the Red Food Box, Hot food merchandiser.

It is an iconic, eye-catching design, which is known the world over, with great practical use as a food warmer display cabinet, which would fit into almost any food outlet.

Victorian Baking Ovens Limited

is a family run company, established in 1982, manufacturing Catering Equipment specialising in Potato Baking Ovens and Soup Kettles.

“We supply a range of high quality Baking Ovens in a variety of styles and sizes to suit all requirements. Our High Grade Soupercan Vitreous Enamelled Soup

86 September 2018 SANDWICH & FOOD TO GO NEWS

Kettles can be made to the customer’s own bespoke design,” says the company.

In addition to its range of table top ovens, the company also produces gas fired ovens including the Big Ben, a large trailer-mounted unit, for use in markets, festivals etc. www.victorianovens.co.uk

ROMAINE CALM & LETTUCE HELP

WEBELEAF IN FRESH WITH ALL YOUR SALAD NEEDS We look to work closely with our partners to build long term and collaborative relationships, supplying freshly prepared and innovative produce that our customers love and we are proud of!

Email us at hello@afproduce.co.uk

www.agrialfreshproduce.co.uk

HOT DRINKS

Innovate your

tea menu for more

profitable beverages

How can operators benefit from the surge in consumer demand for healthier teas and innovative drinks? Allan Pirret, Sales Director of Novus Tea, has some answers

F

or those looking for a healthier and less caffeine-fuelled day, tea is the perfect alternative to coffee. English Breakfast tea is still the most popular choice but, with consumers realising the potential health benefits of teas, other choices are growing strongly, including green teas, fruit and herbal teas, speciality blends, matcha and cold brew tea.

Matcha contains the same healthy and nutritional properties as tea but, because you’re ingesting the whole of the leaf rather than just an infusion of the leaf, you’re benefiting from a much higher proportion of these antioxidants, vitamins and minerals.

It’s easy to start offering your customers matcha options, either as hot and cold beverages or in food form. It doesn’t require any specialist equipment that you won’t already have and, once you’ve mastered some of the basics, you’ll be able to start offering a range of profitable options. The rest is up to your imagination.

Green teas are also a really popular healthy choice. But for customers less experienced in drinking green tea, why not try a ‘cross-over’ product such as ‘Eight Secrets’. This is a rich blend that combines eight different types of green and white tea with additional fruity flavours to create a full-bodied, flavoursome and refreshing drink. This is ideal for encouraging drinkers of black

tea to take their first steps into the world of green tea; it’s a stronger, fuller-bodied blend which offers more punch than traditional green teas, making it more akin to an English Breakfast tea. The drink is also perfect for experienced green tea drinkers looking for something a bit different.

Not everyone wants or likes a hot drink, particularly when the weather is warmer. So why not offer cold brew tea, this summer’s favourite ‘grown-up’ refreshment. Cold brew tea is sugarfree but has a gentle, natural sweetness; it has no calories and contains all the well-known health benefits of tea; it is excellent for quenching thirst and hydrating the body; and it’s perceived as an ideal drink for ‘grown-ups’.

It’s simple to introduce ‘cold brew tea’ into your soft drinks menu, using teas that you already have in your hot beverage menu; it’s easy to prepare using existing equipment, and doesn’t need any specialist skills.

As the name suggests, ‘cold brew tea’ uses cold, rather than hot, water for the infusion of the tea. Any type of tea can be used with the cold brew method, including black, green and white teas, as well as herbal and fruit infusions.

Cold brew tea is not to be confused with chilled, iced or ‘on the rocks’ tea that has been brewed using hot water and then chilled before serving.

88 September 2018 SANDWICH & FOOD TO GO NEWS

Because cold brew tea uses cold water, the tea infuses more slowly over a longer time. This slower, longer process extracts more flavour and antioxidants from the tea, and produces a milder, richer, smoother taste, which is also often sweeter, with no hint of the bitterness associated with over-brewed hot infusions.

A cold brew tea offer ticks many boxes for your customers. Firstly, innovation in cold beverages; because the idea is relatively new and they can consider themselves ‘early adopters’.

Secondly, the serving of the drink offers some ‘theatre’, especially if interesting serving equipment is used. Thirdly, cold brew tea can build on your hot tea and coffee offer, helping to demonstrate your expertise, which your customers are happy to buy into.

NEW PRODUCTS

VEGAN PENSIONER CONQUERS ROCKY ROAD IN a market first, Yorkshire-born baker Mummy Meagz has launched a range of dairy- and gluten-free Rocky Road cake bars that are now available across the UK through wholefoods distributor, Suma.

The range consists of three fabulous flavours: OOOriginal, OOOrange and MMMinty, all featuring crunchy chunks of biscuit and gooey marshmallows encased in velvety dairy-free chocolate.

At nearly 70 years young, Mummy Meagz is a start-up with a difference: the pensioner is embarking on a new career in confectionary.

Already the co-owner and head baker at Blondes Coffee Shop in Cottingham, which went fully vegan in 2017, the rave reviews that the kitchen wizard received for her baked goods prompted her to embark on the new business venture. With their mix of ingredients evoking memories

of happy childhoods, birthday parties and goodie bags, Rocky Roads remain a family favourite and an obvious choice for a first foray into the world of sweets.

“Everyone thought it was impossible for a gluten-and dairy-free chocolate bar to be truly scrumptious”, says no-nonsense Meagz. “But I was determined to create free-from treats that are full of indulgence. And even if I do say so myself, my Rocky Roads are mouth-watering and droolworthy.”

Not only do people travel from far and wide to sample her wares in the Blondes coffee shop, news of the proposed products generated huge excitement on social media. A Crowdfunder campaign asking for donations to help get the bars into commercial production raised almost £11,000.

The support for Meagz’s venture reflects the desires of millions of

ADANDE GRAB & GO CABINET WITH AIRCELL NOW AVAILABLE WITH ADDITIONAL MERCHANDISING FOCUSED FEATURES ADANDE Refrigeration has developed additional retailer focused features for use with its multiaward winning open front, integral refrigerated Grab & Go cabinet with Aircell.

The optional components have been designed to provide merchandising flexibility and enhanced aesthetics for the display of chilled food to go.

The cabinet may now be supplied with an adjustable foam back panel, mounted on plastic feet, for each shelf. The back panels are designed to be moved forward manually on the shelf as stock is depleted and not replenished or when shelves are loaded with a reduced amount of stock during quiet periods of trading, as shown on the drinks’ shelf of the photograph.

The result is that the cabinet does not look understocked, ensuring that neat and tidy product merchandising

may be maintained. When the stock on any shelf is completely exhausted, the back panels may be moved to the front of the shelf to avoid the cabinet appearing empty, illustrated on the middle visible shelf of the photograph. The back panels may be decorated with promotional graphics or in retailers’ house styles with logos, providing an attractive alternative to the stark metal finish of the cabinet interior.

The fact that the Grab & Go cabinet with Aircell does not require back panel flow means that the inserts do not interfere with air flow patterns.

Conventional open front multi deck display cabinets rely on back panel flow for chilled air circulation so the use of movable back panels would not be possible on such models.

Adande has also developed a night blind for use with the Grab & Go cabinet.

Tel: + 44 (0) 1502 537135 www.adandeaircell.com

people in the UK who are reducing or avoiding dairy, along with the 8.5 million reported to avoid gluten, to enjoy comfort foods such as sweets and chocolate just like everyone else.

Mummy Meagz’s OOOriginal, OOOrange and MMMinty Rocky Road bars are 55g and the three flavours will be available wholesale from www.sumawholefoods.com from September, with a suggested RRP of £1.99.

BENDERS PAPER CUPS BENDERS Paper Cups are a dedicated paper cup manufacturer based in the UK. They will be showcasing their comprehensive range of paper cups, leading with their iconic stock designs and advanced custom print solutions.

Benders are committed to the environmental sustainability, all of their paper cups are PEFC certified and all their paper board is sourced from sustainably managed forestry and manufactured in their UK BRC AA Grade factory. Benders are a founder member of the Paper Cup Recovery and Recycle Group and Paper Cup Alliance, both working towards substantially increased availability of used cup collection and recycling resource.

For more information on their paper cups and recycling visit Benders Paper Cups on Stand D30 at Lunch! 2018

www.sandwich.org.uk September 2018 89

PROFILE

McDonalds:

‘We have a shared goal in addressing obesity’ McDonalds have made remarkable strides in adapting their menu in recent years, balancing health, taste and value more adroitly than most on the high street. New digital ordering screens have played a major part in the recent transformation and their latest initiative focuses on portion size, as Louise Hickmott, Head of Quality Assurance and Nutrition, McDonalds, UK & Ireland, explains

N

utrition is a really important part of our thinking. But our ultimate goal is to make it easier for people to balance health, taste and value. In fact, it’s one of the reasons why we were delighted to partner with Public Health England’s One You Campaign.

I’m particularly proud to have been part of the team that launched our meals under 400 and 600 calorie bundles. My team has also been responsible for making calorie information available across our menu, particularly at point of purchase.

They’ve also worked hard to remove 798 tonnes of saturated fat, 713 tonnes of sugar and 412 tonnes of salt from our menu over the past 10 years.

Each day, over 3m people choose to come to McDonalds in the UK and Ireland for a variety of reasons.

Behind the scenes were work hard to source ingredients so our customers can be reassured about what they’re consuming. We will always be transparent about our food and processes and we are extremely proud of our award-winning supply chain.

All our beef burgers are 100% British and Irish beef; our pork is sourced from British RSPCA Assured Farms and we only ever use free range eggs.

These are long-standing commitments and only possible because of the support we get from the 23,000 farms we source our produce

from. Of course, we know that global brands of our size and scale have a responsibility to use this scale for good, especially when it comes to the health and wellbeing of our customers.

McDonalds is a consumer-driven business and we invest heavily in understanding the lives of our customers, particularly families and the role that our food and drink plays for them. We have a unique understanding of what drives and motivates people in the UK and have the scale and reach in which to make a real and lasting impact.

PUBLIC HEALTH When it comes to public health and wellbeing, we have a strong track record and a clear strategy focused on three core principles: choice, information and reformulation. We know customers want choice, that is why we offer a breadth of options, so our customers can enjoy food for any occasion, be it a treat or a healthier, everyday option. It’s why we offer customers the choice of swopping their hash browns for a fruit bag at breakfast or their fries for a salad at lunch or dinner.

Customers now also have the choice to customise individual ingredients, adding or removing individual ingredients as they wish. Our approach is also designed to provide customers with the information they need to

90 September 2018 SANDWICH & FOOD TO GO NEWS

make an informed choice. We have been providing nutritional information for over 30 years and we were one of the first UK restaurant chains to display nutritional information on our menu boards.

PROFILE Today we provide nutritional information across all our touchpoints.

Our menu has evolved to such an extent that nearly 90% of our core food and drink today contains less than 500 calories. It may surprise you to learn that a Big Mac contains just over 500 calories.

Salads were introduced back in 2004 and we were the first high street restaurant to offer fruit bags and carrot sticks.

My team continues to look at ways in which we can improve our ingredients. As a result, we have been able to significantly reduce fat, salt and sugar from our menu. Perhaps most importantly is the way in which we have brought customers with us on that journey. We have adopted a staged approach, with some of the products on the second or third stage of that reformulation and we are actively considering what more we can do across our menu.

With advances in technology, ingredients and consumer opinion, in the last 15 years a significant number of our products have undergone reformulation.

For instance, our chicken nuggets now contain 29% less salt; and our caramel frappes contain 20% less sugar and 20% less fat.

NEW TECHNOLOGY We are constantly challenging ourselves to do more. With new technology we have a huge opportunity to involve their decisions in a way we haven’t been able to do previously. In the past 18 months we have made a multi-million pound investment with our franchisees in order to upgrade our restaurants.

Our digital ordering screens are at the heart of our transformation programme and we are working with experts to make healthier choices more prominent. With the help of these screens, giving improved visibility of our menu choice, we are seeing customers change their choices.

Since their introduction we have seen a 76% growth in salad purchases, 1.3m bottles of water purchased instead of a fizzy drink and 1.4 more fruit bags bought with a Happy Meal.

One of the best lunch tactics has come from changing the order of the items on the screen and at the order of purchase. In Q1 this year, by simply moving Coke Zero ahead of Red Classic Coke we have encouraged 2m drinks to trade into Coke Zero!

Interestingly, having taken the decision to make low or no sugar drinks less prominent, less than a third of drink sales through the kiosk are now Red Coke. This represents a significant shift and is something we are very proud of.

CALORIE BUNDLES We will always be ambitious about what can be achieved and we are firm believers that McDonalds can be enjoyed as part of a balanced diet.

The launch of our meals under 400 and 600 calorie bundles earlier this year is a prime example. Not only do the meals fit under a specific culinary criteria but the options are not classed as high sugar, salt or fat.

The bundles consist of classic menu items, demonstrating that there is something on the menu for everyone. This also allowed us to partner with Public Health England’s One You Campaign.

Since launching the new bundles we’ve seen a real impact. Purchases of side salads have increased by 51% and there has been a 24% uptake on our vegetarian deluxe burger. The approach we and others have taken with PHE is something, I think, we can all learn from. After all, we have a shared goal in addressing obesity and we all have a role to play. We welcome recent comments from Duncan Selby recognising the work we have done and our commitment to do more, continuing to evolve our menu as we work with PHE in government to build on the progress we have already made.

Portion size is an important part of how we can do that. We are now offering an option of a new Mini McFlurry and a reduced size standard McFlurry with lower calories per portion.

We believe there are few restaurants that can claim to have made so many positive changes in recent years.

If we can all help customers to balance taste, health and value, we will make a real difference, today, tomorrow and in the foreseeable future.

Louise Hickmott, Head of Quality Assurance and Nutrition, McDonalds, UK & Ireland, was speaking at the recent Calorie Reduction Summit. This is an edited version of her presentation.

www.sandwich.org.uk September 2018 91

ADVICE

How to create the perfect sandwich and coffee shop interior How do you make your sandwich and coffee bar interior stand out from the rest of the crowd in the increasingly competitive high street? Trent Furniture’s MD Robert Price has the answers

M

ore and more independent and chain sandwich and coffee shops are popping up around the country.

Not only has it become a social media phenomenon, but they increasingly want artisan quality food and great coffee. Meanwhile, coffee is getting younger – the fastest growing age bracket of coffee drinkers is 13 to 18-year olds.

So how do you make your sandwich and coffee shop stand out from the crowd?

HAVING A CLEAR CONCEPT A large part of attracting customers to your shop is making sure that they know who you are and why you’re different from anyone else. Having a clear concept is important to any business, so make sure you know what kind of sandwich and coffee shop you want to be before you even open your doors.

Are you going to be traditional?

Trendy? Shabby chic? Do you have a Unique Selling Point to mark you out from the crowd?

Or do you take inspiration from a certain era or country, like the Art Deco period or French café culture?

Are you going to be uniform in your design like a high street chain, or a bit more relaxed and casual?

Making it clear from the pavement what kind of environment and atmosphere you’re offering is important for pulling customers in.

SHOP DESIGN AND INSPIRATION Once you’ve got your concept, you need to make sure your design echoes your message. Think about colour schemes and materials: are you going to have wooden chairs, or fabriccovered ones?

Light wood, light fabrics and elegant designs have all become popular in the recent shifts in interior design. Don’t worry about wearand-tear on upholstered furniture – today’s fabrics are durable and easy to clean, while the foam padding

92 September 2018 SANDWICH & FOOD TO GO NEWS

used in chairs, like the ones in our Abbruzzo range, is non-sag.

Shabby-chic has endured several years of popularity and is still up in one of the top-spots for design with its emphasis on natural materials and painted surfaces. Of course, it is meant to look slightly worn down, so buying shabby-chic furniture will be an investment that will improve with age! Our Farmhouse Tulip Table in light oak is the perfect shabby-chic table for an afternoon coffee.

Art Deco has also started resurfacing in popularity, and Trent Furniture has several items available that would be ideal for creating that perfect 20s-inspired feel. With a wide range of fabrics to choose from, Trent’s Art Deco Colebrookedale Three Leg Stool can be customised to specific colour schemes in order to create a design that flows throughout your whole shop.

KNOW WHAT FURNITURE YOU NEED Once you know who you want to come into your shop and how you want it to look, the next stage is finding the right furniture. Seating to suit duration of stay is important.

Tom Dixon setting at Harrods for, illustration only.

Trent furniture shown below

ADVICE Keeping sofas to the perimeter of the room will allow more space for tables and movement through the middle of your establishment, whilst also creating comfy, tucked-away corners for post-shopping coffee and cake.

Big tables with room for food as well as drinks will attract shoppers, families, and groups of friends looking for somewhere to sit for longer stops. We recommend our Madison two-seater sofa, which is perfect for catching up with old friends.

You could even have some stackable high chairs on hand if you’re happy for babies to be in your shop. Sofas with coffee tables additionally provide space for businesspeople and their laptops during lunch hours. Some outlets have banned Wi-Fi and laptops to promote socialisation, but that choice is entirely up to you.

If your shop is about quick service and short visits, you won’t be needing comfortable chairs and big tables.

Poseur tables, such as Trent’s Black Pyramid Poseur Table, are perfect for fast-paced sandwich and coffee bars, providing space to stand and chat or even just to add sugar before dashing back out the door.

at least 45cm between tables to make sure there is enough space for easy movement.

Floorplans are of course important, but also being prepared to be flexible will definitely pay off if a large group comes in for lunch. A combination of small and large tables, such as our Art Deco Pedestal and Rectangular tables (both in silver), will make sure there is enough seating room for people who want food as well as drinks.

NOT JUST A DRINK The food to go and coffee industry has grown rapidly thanks to a combination of independent, specialist shops and chain brands like Pret, Starbucks, Costa, and Café Nero.

It has become an experience, not only due to the popularity surge millennials have given it, but because of the demand for Instagram-worthy décor and innovative food and coffee.

This doesn’t mean you have to serve everything in mason jars, but there are still ways to make your shop individual and interesting enough to keep customers coming back – and keep them posting about you on social media. Perhaps there’s a particular blend that you love, but no-one else seems to be selling it.

On the hot drinks side, it’s not just about coffee anymore either.

Consumers expect a wide range of tea, with green tea becoming increasingly popular, as well as other herbal or fruit infusions. Milk alternatives are also expected as standard, such as oat milk or almond milk, whether the customer is lactose intolerant or not.

If you’re serving food, handmade sandwiches, pastries and cakes will add authentic flavour, especially if you can bring something new to the table.

LAYOUT & SPACING If you or your customers can’t walk freely between tables, it’s way too cramped. A good tip is to try to keep

www.sandwich.org.uk September 2018 93

SPOTLIGHT

Current work on

portion

control

The British Nutrition Foundation has been working on developing information on portion sizes for consumers. Bridgit Benelam, Nutrition Communications Manager, explained the current state of play at the recent Calorie Control conference

W

e’re currently working on providing portion size information that could provide a ‘missing link’ for consumers to put the Government’s Eatwell Guide into practice.

Were currently focusing on adults, not children and we’re aiming to provide practical portion sizes – sizes that are ‘out there’. Unlike some countries where they already have portion size, we also want to include frequency as well, and we want to make it consistent with other current nutrition advice as well.

We are obviously all about quantity when it comes to portion size but we don’t want to lose the emphasis on quality as well: both are important and we want to emphasise the importance of a healthy diet.

We’re not a Government body, so while we want to make this consistent with guidelines, we’re not putting this out as recommended portion sizes: adults’ requirements vary widely, from someone who is very tall and active to someone who is very small and not active. In other words, these can only be guidelines and not recommendations.

STRUCTURE In terms of the structure of what we’re doing, the work is funded by a number of companies that are working with the project; we’ve got an expert

panel, which has been instrumental in developing the guidance, and that includes a number of academics that work in the area of portion size and a representative from the Department of Health.

We first looked at selected guidance from other countries including Ireland, the US, Australia, Germany and Canada, who all have portion-based guidance, in additional to food-based guidance. We then looked at portion size for selected foods within the National Diet and Nutrition Survey (NDNS).

As we expected, they varied widely but it gave us a broad idea of what people consumed.

We then looked at available existing retail portion sizes and we had a look at how these portion sizes compared.

We’d expected the portion sizes between these different sources of information to be very different, but in fact they were much more consistent than we expected. There is a cyclical explanation that partly explains this this, because portion sizes are originally derived from MAFF and then from the Food Standards Agency, which is used a lot by retailers and manufacturers and also when inputting data for the NDNS. We then did some test diets, modelling diets that used these portion sizes for various foods. That also allowed us to look at whether they met

94 September 2018 SANDWICH & FOOD TO GO NEWS

nutritional guidelines – we found that you could, although it was probably a diet that not many people would follow.

In terms of where we are now, we’ve developed suggested frequencies for each of the major food groups: starchy foods, proteins such as fish and eggs, and dairy foods - fruit and vegetables’ is already in existence.

We didn’t feel it was appropriate to suggest specific portion sizes around the saturated fats and oils group - we provided some guidance around those, and a key brief for us was the high fat, salt and sugar foods. Other than the existing guidance about them being unnecessary within a healthy diet, there is nothing very specific said about them, apart from eat less often and small amounts.

But something we’re really interested in looking at when we come to the consumer work - the next place for us - will be, is that enough, or do we need something more specific to guide consumers on how much they eat in the way of high fat, salt and sugar foods, if at all?

We also have suggested portion sizes for a range of foods within each group: currently we just have the portion sizes for the calories from each of the foods, but this needs to be adapted as a useful resource for consumers. We have also developed information on how to adapt the

SPOTLIGHT

guidance we have on portion size frequency to different nutritional needs. So we have built in some flexibility for people to meet their individual requirements.

We need to make sure we have all the information we need to make this work, do focus group work with consumers and get a professional designer to get a tool that really works.

IRISH PORTION SIZES I mentioned that we looked at the Irish work on portion size, including some work with consumers back in 2014,

to see what their views on portion size were. Generally speaking, the group didn’t think about portion size when choosing their food, but they did think it was important. They thought that portion size was controlled like a diet to lose weight and it didn’t apply to treats. It was undoubtedly a difficult nut to crack in terms of changing people’s habits because it was seen as a complex mix of learned behaviour and long-term behaviour.

Healthy foods were perceived as being exempt from portion size control. That is a bit of a problem potentially. When it comes to platefuls

for fruit and vegetables you can pretty eat as much as you like, within reason, providing you’re not adding oils, sugars or other additional nutrients.

But with other foods and particularly starchy foods, while they are part of a healthy balanced diet, if you have excessive portions, you are going to potentially be having too many calories.

Existing guidance usually judges portion size by what people do normally, by habit and by the size of the plate involved. This does mean we need practical guidance that people can use at home when they’re cooking or serving things, because it’s very unlikely that you’re going to get people to start weighing out their food. What people did see as helpful was using things like pots, cups, measures and indications on food packaging, and these all fed into the Irish guidance.

In the Irish guidance the familiar plastic cup is used for starchy food group single portion and free-flowing foods, like cereal, rice and pasta, which everyone is familiar with.

Cheese has a suggested serving size of two thumbs, and hands are generally used quite a lot with portion size on areas such as poultry, for instance, which is measured by the size of half your palm. For oils and fat, they don’t give a specific portion size or serving numbers across the day, but they suggest a teaspoon of oil per person when cooking and a little pat of butter when spreading on bread.

This is an edited version of Bridgit Benelam’s presentation at the recent Calorie Control conference

www.sandwich.org.uk September 2018 95

PACKAGING

Packaging

matters

Wendy Ball, Sales Director of packaging distributor Cafe Connections, gives some bite sized advice on the subject

P

ackaging has an important role to play, both in terms of presentation and in the practical conveyance of food and drink if you are offering takeaway and/or delivery.

Of course it needs to look good, but to really earn its keep it’s important that your packaging performs well too, so that your customers enjoy your menu in the best possible condition. Taking a little time to get your packaging right really can earn

dividends - in the smooth running of your operation and in repeat business from your customers.

expensive is not necessarily the best either - what is important is choosing the right packaging for the job.

THE THORNY SUBJECT OF COST Start-ups need to be even more conscious of costs than those who are already up and running; but automatically buying the cheapest option isn’t a recipe for success. The wrong packaging can lead to a lot of waste - food, sales, time - and tempers! Having said that, the most

HOW TO CHOOSE The internet provides you with access to a wealth of information on products and suppliers. Where reviewing is now prevalent, it is often possible to read feedback from other users which is very helpful.

There are an increasing number of trade shows for you to visit and

96 September 2018 SANDWICH & FOOD TO GO NEWS

PACKAGING it is well worth reading industry publications and websites to keep abreast of latest developments and review their supplier index.

You can also speak to a distributor.

They in effect monitor the market for you and their ranges include a broad selection of what is available from a large number of different manufacturers. A good distributor is a treasure-trove of knowledge and can save you an enormous amount of time when it comes to the selection process.

For example you might be surprised to know just how many ways there are to package a sandwich - the ever popular wedge is far from being the only answer.

Using a distributor also enables you to consolidate your purchasing as you are buying a number of different items from one source. It’s another time saver and enables you to make full use of free deliveries.

HOT FOOD-2-G0 This can be a very lucrative revenue stream but one where packaging’s role is even more important if customers are to enjoy your menu in the best possible condition. Do not just assume that because something is said to be ‘suitable for hot food’ it will sit well in a hot cabinet. Different materials and coatings can drastically affect the hold achieved - even the number of perforations in a clear film bag will make the difference between a crisp or soggy pastry.

HANDS ON EXPERIENCE Don’t just read sales patter, listen to advice and try to obtain samples where you can. If in any doubt only place small first orders. The proof of the pudding is most definitely whether the packaging works well on your site doing the job you want it to do.

Quantity savings quickly go down the drain if you experience problems with the packaging or have to throw it away.

DELIVERY IS NOT THE SAME AS TAKEAWAY If you are going to be using one of the growing number of delivery services, ask them if they have any special requirements in regard to the packaging you use. Not only does the packaging need to be leakproof, it should stack well and help with insulation. Choosing the right size for the outer packaging (whether box or bag) is incredibly important if your delivery is not to arrive as a soggy mess. Remember too what a difference those little extras like napkins, cutlery, condiments and wipes can make.

ENVIRONMENTAL ISSUES The waste generated by disposable packaging has been the subject of much media attention recently.

Convenience food and eating on the go is however now an integral part of our daily lives and not something that is likely to change any time soon.

For your own peace of mind and also to respond to pressure from your customers, it makes sense to understand the properties of the packaging you are purchasing so that you can make informed decisions. Mis-information does get peddled in the market place and important facts lost in the small print. Ask questions and expect clear answers.

The industry has certainly been working hard behind the scenes and there have been significant steps forward in regard to hot cup recycling Today a lot more packaging is compostable although the real benefit of this will not be felt until there is more capacity in the controlled environments necessary for composting to take place.

In circumstances where for the moment only plastic will do, PET and rPET can be easily discarded by users into the recycling system.

On a practical level, test degradable cutlery to ensure spoons do not degrade if the liquid is too hot and don’t go storing degradable bags next to the oven! Think about air miles too when you consider the eco-friendly product which is being flown in from the other side of the world.

Finally, waste management companies can now do a lot to help you sort and recycle - by choosing wisely you can ensure that your own waste gets properly channelled and not just dumped into landfill. That’s something else that goes down well with your customers.

www.sandwich.org.uk September 2018 97

PACKAGING

BRANDING Most packaging can be branded and whilst some products can be printed full colour litho, a significant amount is printed flexo using spot colours. In nearly all circumstances the number of colours you print will have a significant effect on the cost - both in terms of origination (print plates) and the run price. As packaging is disposable, the art is gaining an instant effect for the lowest cost and so even if you do decide on some splashes of full colour it is important your new brand logo has impact in one or two colours as well. Talk to your designer about this.

Whilst really good quality print can be achieved, bear in mind that items like pizza boxes are made from bulky material and napkins move around during the print process. It does make absolute registration difficult - it’s something else your designer needs to know.

Print is subject to minimum quantities with small print runs (when available) equalling a significantly higher unit cost. Sometimes it is therefore sensible to consolidate when you first start out. Just as an example do you really need three sizes of

carrier bag or will one medium size suit you well to begin with until you see sales patterns forming? That way it is only one set up cost and you can get the benefit of a longer print run.

You can always add more later.

Start by choosing the packaging that will get the most attention - your cups for example or the carrier bag that takes your name out onto the high street. Also the packaging you know you’ve got right. If you are not sure about the size of that salad box then just use a plain one until you know you’ve made the right choice you can always add a branded label.

What you don’t want to do is throw money away on origination (set up charges) to print products which you are not going to use long term.

Plan in advance - print tends to have lead times of around 8 weeks but can be as long as 12-14. Whilst a few things can be printed quickly, it’s not something you can do successfully (or economically) a week before you open.

BESPOKE PACKAGING With so much packaging on the market you should be able to find products that suit. You can of course

98 September 2018 SANDWICH & FOOD TO GO NEWS

change dimensions or create your own bespoke products from scratch but the tooling charges are high (particularly for plastic) and so this option is usually only practicable for established names using very high quantities.

STORAGE Space is often at a real premium for most owners and so storage of packaging can be a problem. This is again where a reliable distributor can make life a great deal easier because you can buy a mix of items from them by the carton. Choose one that delivers regularly and reliably - and who can organise and store your print to enable you to operate smoothly with low stock levels Packaging may be disposable, but it has a lot to offer you during its short life and can make a real difference to the success and profitability of your business. Take a little time to get it right.

Café Connections is an innovative food packaging distributor working at the heart of the food-2-go sector www.cafeconnections.co.uk With a background in catering, Wendy Ball is Cafe Connection’s Sales Director and hot food specialist.

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To advertise call Paul Steer on 01291 636342 September 2018 99

PACKAGING

Pack2Go Europe launch quality trade mark PACK2GO Europe, the association of food and beverage service and convenience packaging manufacturers in Europe, has launched a quality trade mark for use directly on products, along with an associated logo and label.

The trademark has been registered in Europe and around the world.

The new scheme is detailed on a dedicated website www.p2g-e. com and promoted under the slogan “really good products, by really good companies”.

“Pack2Go Europe is backing this scheme with an awareness-raising and communications programme,” says David Schisler, CEO of C.E.E. R. Schisler who has led the task force that spearheaded the work to develop and launch the scheme over the past 18 months. “We aim to ensure

Bunzl Catering launches Sustainable Future Sandwich Packaging Factsheet BUNZL Catering Supplies has launched a new sandwich packaging factsheet on its environmentally responsible packaging options.

Three material-type options are explored – recycled PET, PLA lined paperboard and PE lined paperboard – allowing customers to make informed decisions on which packaging option is best.

Joanna Gilroy, head of sustainability at Bunzl Catering Supplies, commented: “Sandwiches and other breadbased foods form such a large part of many of our customers offer. As such, we’re keen to ensure that our customers continue to sell these items in the most environmentally responsible packaging options, which is often the option that best fits their in-house waste streams.”

The company’s factsheet aims to provide fact-based, jargon-free information on food packaging waste and recycling as part of its Sustainable Future 2018 programme.

that the market knows what quality is in our sector and where to go to get it!”

The scheme which is the first of its kind for the food & beverage service packaging sector is available to companies that: • Commit to abiding by the “Pack2Go Europe Guiding Principles” • Meet demanding “Pack2Go Europe Minimum Performance Requirements” that cover the quality of both product and operations • Commit to meeting all EU and national

legislative requirements on product quality • Report annually their performance against a range of indicators covering environmental performance, social commitments, ethics and supply chain integrity in the “Pack2Go Europe Online Reporting Platform”.

The first trademark licenses are expected in the autumn this year, meaning that the quality mark and label will start appearing on products and in marketing materials soon after.

New snack packaging formats for millennials PACKAGING companies are responding to new snacking demands with packaging innovations and designs. This includes better portability, varied size options and sealing technology, ensuring products can be repackaged and shared, while still maintaining freshness.

Consumers, particularly millennials, are seeking a more personalised experience through packaging, so, along with more defined marketing and social media campaigns, the packaging can now enhance the experience through new technology in digital printing.

All of this is expected with less material too: as consumers became even more in tune with sustainability, there are high expectations on manufacturers to package their produce using lightweight, recyclable packaging – with plastic kept to a minimum.

In growing response to these calls for snack packaging, Colpac, one of the UK’s leading designers and manufacturers of food packaging solutions, has created a solution to snacking and sharing with SharePac. With an appealing on-table presence, eliminating the need to decanter into

100 September 2018 SANDWICH & FOOD TO GO NEWS

bowls, SharePac is printable in up to six different colours, offering a variety of branding options for maximum design impact and on shelf appeal.

Constructed from recyclable or compostable paperboard, the innovative design allows for four different types, or flavours, of snack to be served in the same pack and comes in two configurations: a square outer featuring a drawer on each of the four sides, or a rectangular outer with two drawers on each of two sides.

Ideal for both sweet, and savoury, light bites, including cakes, crudités, breadsticks, crisps, popcorn, biscuits, nuts and dried fruits, it also features an optional aperture in the top of the pack, ideal for a serving of dip or sauce.

PACKAGING

Coveris launches Pack Positive sustainability strategy SANDWICH industry supplier Coveris has announced a new set of environmental commitments as part of its Pack Positive sustainability strategy.

Aligning long-term targets with the UK’s 2025 Plastics Pact, the manufacturer has outlined a threepoint reduce, recycle, sustain strategy which also focusses on supply-chain collaboration and education to promote the positive role packaging plays in our everyday lives.

The UK Plastics Pact brings together businesses from across the entire plastics value chain with an ambitious set of targets and a common vision to create a circular economy for plastics.

As part of this, signatories have committed to deliver four world-leading targets which include taking actions to eliminate problematic or unnecessary single-use packaging through redesign, innovation or alternative models, 100% of plastic packaging to be reusable, recyclable or compostable, 70% of plastic packaging effectively recycled or

composted, and 30% average recycled content across all plastic packaging.

As a leading manufacturer of recycleready PE films, flexible and paper packaging, Coveris occupies a unique industry position in its ability to offer both paper and plastics solutions, focusing on delivering the most resourceefficient, sustainable solutions for the whole value-chain, whilst supporting the journey towards a circular economy and addressing food waste, packaging waste and the wider environmental impacts of plastic.

In signing up to the Plastics Pact, this has allowed the manufacturer to take a more balanced and collaborative approach to supporting its environmental agenda.

Gary Rehwinkel, Coveris’ UK President commented: “over recent years Coveris has worked strategically with retailers and manufacturers to drive down food waste across the supplychain and improve the functionality of packaging. We now need to broaden our

longterm sustainable outlook to focus more on the end-of-life function of our products to support a circular-economy and ensure our recyclable products are in fact recycled.”

Outlining its agenda under three strategic pillars, Pack Positive looks at smarter ways of improving recyclability and reducing waste in line with Plastics Pact targets.

Colpac strengthens sustainable commitment with OPRL membership Testament to its pledge to educate customers on the wide variety of sustainable food packaging available, Colpac has joined the internationally recognised, award-winning, On-Pack Recycling Label scheme (OPRL).

As one of the UK’s leading designers and manufacturers of food packaging solutions, Colpac has joined the OPRL’s organisation, in order to better consult and help its customers on environmental, and recycling matters.

Partnered with over 550 globally recognised brands, OPRL, a non-profit organisation, aims to deliver simple, consistent and clear recycling messages on retailer and brand packaging to help consumers recycle more

material correctly, more often.

The OPRL philosophy, to clearly communicate accurate recycling messages, underpins Colpac’s green objectives, as Andy Newstead, Colpac’s Commercial Manager, comments: “As a specialist in paperboard packaging, we have been committed to helping our

customers navigate their way through the numerous types of sustainable packaging available, from recyclable to biodegradable, for many years. Now, through our membership with OPRL, we will strengthen this aim, by being able to offer on pack, recycling guidance that is simple, clear and consistent.”

As a recognised member, Colpac will be able to transfer OPRL’s knowledge and expertise and translate this into future packaging innovation. In addition, as OPRL participates and influences Government environmental policies, Colpac, as a leader in environmentally friendly packaging, are set to participate and contribute to these discussions.

Andy concludes: “Our OPRL membership demonstrates our commitment to our customers, illustrating our understanding of the environmental challenges they face, and how we, as a packaging manufacturer, can contribute and help them meet their sustainable goals.”

www.sandwich.org.uk September 2018 101

NEW PRODUCTS BARRY CALLEBAUT’S ‘KREEMY’ COCOA OFFERING TOPS BRODERICK’S STUDENT SURVEY

RESPONSIBLY SOURCED PACKAGING

WITH today’s consumers expecting packaging to be responsibly sourced, easy to recycle and with a minimal impact on the environment and the world’s forests, recognising the importance of meeting customer expectations, is important in meeting consumer expectations.

To reflect these rigorous customer and consumer demands, more and more manufacturers are producing packaging certified as sustainable through assurance programmes such as PEFC’s. PEFC (Programme for the Endorsement of Forest Certification) is an independent, not-for-profit organisation which promotes sustainable forest management through the certification of forests and the products that come from them including fibre-based packaging.

Many manufacturers are now able to supply the ‘food to go’ sector with PEFC-labelled packaging products and provide visual proof of their sustainable procurement policy and supply chain objectives.

Earlier this year, sushi chain Itsu’s large sushi trays – manufactured by Belfast-based Huhtamaki Delta – made from PEFC-certified paper board, began to carry the PEFC label.

Using PEFC’s ‘two trees’ label on pack provides their customers with assurances the company is committed to responsible sourcing and striving to produce: “the most innovative, healthy delicious food from responsible sources.”

For more information and to download PEFC’s Certified Packaging for the Food to Go Sector visit: www.pefc.co.uk/ publications

A recent survey carried out by national vending supplier and operator Broderick’s at Manchester Metropolitan University, has revealed that Le Royal Choco Green (also known as ‘Kreemy Choc’), a creamy cocoa drink supplied by Barry Callebaut Beverages UK, is the students’ unanimous, number one choice.

All 400 students, surveyed as part of the Broderick Project launch (an app designed for the purchase of Broderick’s vending products), who tasted the premium quality chocolate drink, agreed that they would make repeat purchases of this specific beverage based on its mild but tasty flavour and the perfect froth, achieved by Broderick’s state-of-the-art machines.

The best performing product in its class, Le Royal Choco Green’s high chocolate content and creamy, highly palatable taste has crowned it an everyday, easy-drinking favourite, ensuring its status as the hot chocolate of choice for those vending operators, café owners and facilities managers who rely on multiple product purchases.

Le Royal Choco Green is the preferred hot chocolate across all of Broderick’s sites, from factories and offices to higher education facilities and leisure clubs and centres. Director of Broderick’s, John Broderick explains why the leading operator would not consider any other

brand: “It comes down to quality. Le Royal Choco Green is the best quality chocolate drink available for vending on the market. With a 9.5 % cocoa content, it beats all of its competitors’ products hands down. Although it’s a high end product, and therefore more costly, the healthy ratio of sales makes it the best choice all round.

“Students have said that once you try this chocolate, you become a regular purchaser and it has undoubtedly drawn a following across the campuses that we supply to. Every single student, when faced with the blind taste challenge, cited Le Royal Choco Green as their favourite - and you can’t quibble with results like that!”

Tel: 01244 370500. www.barrycallebautvending.co.uk

HIGH TECH. SALES ROLE FOR SEASONINGS SPECIALIST LEADING seasonings supplier Unbar Rothon has unveiled a major organisational change designed to move product development closer to its customers.

The company has elevated Ms. Dawn Hardy to the new position of head of technical development and sales, a move which enables the 100 years old company to further celebrate its centenary by improving its technical services to customers.

Ms. Hardy, an Unbar Rothon employee for more than 25 years, is chair of the important Meat & Poultry Members Interest Group at Campden BRI and is a past chair of the Food Additives Ingredients Association.

“We have put all this knowledge and experience directly at the meeting

102 September 2018 SANDWICH & FOOD TO GO NEWS

point with our customers,” said Unbar Rothon director, Richard Rothon.

“This will enable the development of innovative new solutions to solve problems and speed exciting new product ideas on to the market.”

Tel: 01277 632211 www.unbarrothon.co.uk

Add a touch of magic to any sandwich with Geeta’s Chutneys Also great as an ingredient for Sandwich Fillings, marinades, as well as for Toasties and Jacket Potatoes.

Product information and samples: Contact Geeta’s Foods Ltd on 020 8450 2255 or at trade@geetasfoods.com.

Stockists: Contact Pettywood & Co Ltd on 01264 345500”

To advertise call Paul Steer on 01291 636342 September 2018 103

Putting your place on the

map You’ve opened your first sandwich and food to go premises, now you need to market it. Simon Ambrose looks at some of the ways to promote your new business FREE SAMPLES Nothing promotes a new business so well as handing out free samples. It gives people an idea of your quality, measures you against the competition and helps to put the location on the map.

If you have cake which isn’t shifting fast enough, for example, then cut it into smaller pieces and leave it

on the counter for customers to try.

Alternatively take a tray of mini coffees and cake out on the street outside your shop and hand it to customers to try. It’s very important to be as friendly as possible here; even if you are dismissed rudely by passers by who have no interest in your wares, always keep smiling, be friendly and say ‘thank you’.

104 September 2018 SANDWICH & FOOD TO GO NEWS

FREE WI-FI Providing internet facility such as WiFi is a must for customers these days - customers expect it. A high-speed connection means that companies, individuals and friends can relocate to your shop for that very important meeting, appointments and other business activities.

Also look at offering wireless charging facilities, another free perk for customers, which can give you an edge on the competition.

LOYALTY SCHEMES Loyalty schemes enable customers to earn points through transactions, which in turn translate into a reward.

This can take numerous forms depending on the nature of your business, but from a sandwich bar or coffee shop perspective it usually equates to a free or heavily discounted beverage.

Avoid overly confusing schemes, particularly when you try to introduce multiple steps or the customer is forced to perform some such of mathematical equation to work out precisely what they are entitled to.

MARKETING THE SHOP FRONT The biggest canvas at your disposal when communicating to customers is most likely your shop front. Aside from your business name, the overall look of your sandwich bar front communicates a huge amount to anyone passing by.

Look at your front with fresh eyes and think what it says about your business. Many business owners struggle to do this as they already think they know what their business is. If you look blankly at your shop maybe stop a few people passing by (who are not regulars) and ask them what they think the shop front says about the business. If you’re an upmarket gourmet sandwich bar, you will most likely have a matt grey, black or green shop with traditional style signage. If you are a value operation you might have a brightly coloured sign and a price message in your window. If you are having difficulty visualising what your shop front should be like, have a look at the competition. Find a few companies that are like yours and are successful and see what they have in common.

But be wary of trying to put too many written messages on your shop front as this can look messy, confusing and amateurish.

Remember though, the best method of promoting the business to customers and build up loyalty is talking to them face to face. If you or your staff talk with customers it will almost always be time well spent.

MEDIA People often overlook the power of local newspapers and indeed the national ones. Staff have been cut to the bone in recent years, so if you make the effort they’re more than likely to use your story, provided it’s local. It’s not difficult to come up with ideas that might make a story – a themed opening party, for example, or a fund-raising event for charity.

It’s worth investing in having great photos of your key menu items. This helps with the power of your website and social media and also virtually guarantees you some decent coverage in your target publications.

Editors love delicious pictures of sandwiches you can bite into, so a one-day shoot can get you thousands of pounds of free publicity.

LEAFLET DROPS Preferably with an offer or discount code and delivered by you, rather than some uninterested casual labour. Go around local businesses and use the leaflet as an icebreaker to speak to people. Where do they go at lunchtime currently? What’s putting them off coming to you. Take their feedback and use it to adapt.

Invite a few people to your sandwich bar, send them a copy of your advert or leaflet and then ask them how easy it was to find you. Get some feedback on how easy it was to find the area you are in, the particular street and your premises. Check if your directions are clear and if your signage was easy to follow. Then ask them about the advert or leaflet you sent them. Does it describe your business and offer correctly? Is it clear what type of food or theme you specialise in?

There are hundreds of questions to ask at this stage and you only get one chance to get it right.

THE SPECIALS BOARD Placed visibly outside your shop and changed frequently. Add cheeky messages if you’re in the mood.

GO TO LOCAL NETWORKING MEETINGS A few are free, but even those that aren’t usually allow you to turn up to a meeting or two to test the water. People at these sort of things are usually very receptive to a bit of market research and self-promotion.

USE SOCIAL MEDIA Twitter, Facebook and Instagram are all incredibly important as some of the best ways now of promoting yourself and building a loyal following. For those are aren’t particularly tech savvy, they’re actually easy to use.

Follow all the businesses local to you. Post (attractive) photos of your food online and retweet any positive reviews you’re lucky enough to receive. And if you’re not techsavvy enough to do it yourself, find someone who can, or, even better, can learn!

If you’re not sure what to do to start with, follow some other lunch businesses and see what they do.

It’s a brilliant way to promote daily specials, garner (hopefully) positive reviews and generally flag your business up.

www.sandwich.org.uk September 2018 105

NEW PRODUCTS ADANDE AIRCELL GRAB & GO CABINET STRIKES GOLD Adande’s Aircell open front, integral refrigerated Grab & Go cabinet has been announced as a gold winner at the 2018 Commercial Kitchen Innovation Challenge Awards.

The award was made just weeks after the cabinet achieved first place in the Energy Efficiency category at the 2018 Footprint Awards 2018 and won the Packaging & Equipment category at the British Sandwich Association’s Sammies Awards.

It follows the success of the product at the 2018 Food & Hotel Asia SCI Equipment Awards in Singapore and the 2017 FCSI UK & Ireland Sustainable Catering Equipment Awards.

The 2018 Commercial Kitchen Innovation Challenge Awards attracted entries from a wide range of suppliers to the hospitality industry. Entries were

assessed by a high profile panel, which included senior specialists drawn from the broad church of the hospitality sector. The judging panel recognised the qualities of innovation and sustainability demonstrated by the Grab & Go cabinet, agreeing that the refrigerated display is an ideal solution for a variety of food to go operations, including cafés, coffee shops, sandwich shops, canteens, convenience stores and forecourt outlets. The judging panel stated:“Radical innovation in air flow technology within the Grab & Go fridge. The judges loved it.”

The Grab & Go cabinet incorporates unique and patented short air curtain technology, with optimum air flow patterns, dramatically reducing chilled air spillage from the unit, to provide significant food to go focused features for the operator. The reduction in cold air spillage means that there is less duty on the refrigeration system, creating energy savings.

Adande’s National Project Manager, Jan Quilliam (left), is pictured receiving the award from Chris Brazier, Group Event Director, Commercial Kitchen, lunch! & Casual Dining.

Tel: + 44 (0) 1502 537135 www.adandeaircell.com

DELIVERIPACK FROM SHARPAK THE Deliveripack is an industry first, off the shelf range designed specifically to suit the requirements of the Delivery Sector.

This innovative range from Sharpak offers key functionalities to allow for restaurant quality food to be delivered to the home of the consumer maintaining temperature, quality, texture and taste.

The Deliveripack offers a range of unique features such as a fully leak proof lid seal and secure locking system. This allows the bowls to withstand a range of liquid base products such as curry, noodles, rice and can also be used for a number of dry products such as jacket potatoes. The PP Material is suitable for microwave applications, reusable and fully recyclable.

Contact sales@sharpakaylesham.com

BSA NEW MEMBER Galliance UK

G

alliance UK Ltd, the subsidiary of Galliance France, supplies the UK with French Poultry & Duck products, and has over 20 years’ experience across Fresh & Frozen formats. Galliance France are owned by Terrena, the first polyvalent co-operative in France who are a diversified Food Group with a fully integrated supply chain from ‘field to plate’.

Our mission is to offer a comprehensive range of high quality products, underpinned with the knowledge that animal welfare and traceability are core to our Business.

The R&D Team is committed to a collaborative approach with our Customers, ensuring we deliver consistent bespoke and innovative solutions.

Our manufacturing sites are fully accredited,

106 September 2018 SANDWICH & FOOD TO GO NEWS

and produce an extensive range of Frozen and Fresh Convenient poultry products, ready to use, which will meet all the requirements (sandwiches, burgers, bagels, salads, etc).

Contact: Galliance UK Hilliard House Lester Way - Wallingford – Oxfordshire - OX 10 9TA - England swalker@galliance.co.uk +44 1491 833010 - www.gastronomeprofessionnels.com

A Date for the diary

The Joint Technical Group Meeting The Joint Technical Group Meeting is taking place on 17th October 2018 at Campden BRI in Chipping Campden. The meeting will bring together members from across The British Sandwich and Food to Go Association, Café Life Association and the Pizza, Pasta and Italian Food Association. The agenda will include relevant industry issues like Public Health England Challenges with speakers What: The Joint Technical Group Me eting including Associations’ When: 17th October 2018 Director Jim Winship.

Where: Campden BRI, Station Rd, Chipping Campden GL55 6LD

Agenda 10.00 am

Registration/Coffee

10.30 am

Welcome from Campden BRI and BSA Director Jim Winship

10.40 am

BSA Audit Report – BSA Technical Manager Sally Higgins will provide an overview from her audits of manufacturing members and highlight some issues that members might think about for the future, including shelf-life management, listeria and pesticide residues.

11.10 am

What Made The MA Food Tray a Winner? – Presentation by product developers at RAP on their success in winning the Technical Award at the Sammies this year and some of the work they are doing to develop new packaging concepts.

11.40 am

Public Health England Challenges – Jim Winship will update the meeting on current discussions with PHE on their plans for calorie, salt, fat and sugar reductions.

12.15 pm

Viruses and Listeria – Two presentations by speakers from Campden BRI on work they are doing in relation to viruses and listeria.

13.00 pm

Lunch

13.45 pm

Factory Hygiene – Presentations by speakers from Campden BRI covering factory hygiene and advanced micro profiling in shelf-life evaluation.

14.25 pm

BSA/PAPA Update – presentation by Jim Winship on current BSA issues.

TO BOOK

Attendance is FREE for BSA, Café Life and PAPA members.

There is a charge of £75 + VAT for non-members.

To register your attendance, please email your name and contact details to kevin@sandwich.org.uk - Tel: 01291 636335 107 September 2018 SANDWICH & FOOD TO GO NEWS

From lobbying Government to promoting the sandwich market, The British Sandwich Association is supporting your industry - whether you are a supplier, sandwich manufacturer or individual sandwich shop.

Our members value the benefits we provide - a unique mix of advice and help they can only get from the B.S.A.

Find out more, call 01291 636333 or visit our website at www.sandwich.org.uk

PICTURE COURTESY OF FRIDAYS

BSA Committee BSA MANAGEMENT COMMITTEE 2018 The following are elected members of the Management Committee of the British Sandwich Association: CHAIRMAN Jonathan Scoffield, Greencore (producer) VICE - CHAIRMAN Camilla Deane (Norseland) supplier THE COMMITTEE

Upholding quality standards in sandwich making and retailing Our aims As the voice of the British Sandwich industry, the primary aims of the British Sandwich Association are: s To safeguard the integrity of the sandwich industry by setting minimum standards for sandwich making. s To encourage excellence and innovation in sandwich making. s To provide a source of information for the industry. s To promote the consumption of sandwiches. s To provide a collective voice for all those involved in the making, distribution and retailing of sandwiches and to represent the views of the industry.

www.sandwich.org.uk

Mark Jones (The Food Fellas) - supplier Andrew Hesketh (Greggs) – retail baker Jess Almond, (Marks & Spencer) - multiple retailer Georg Buhrkohl (Subway) – sandwich bar chain Peter Mayley (La Baguetterie) – independent sandwich bar Neil Wood (Woods) – foodservice operator Kate Redden(Ginsters) – van sales Sohel Patel (Halal Kitchen) – producer Victoria Green (Waitrose) – multiple retailer Mark Arnold (Street Eats) - producer SECRETARIAT Jim Winship – Director Sam Day – PR Manager

BSA Product Index ADVISORY & CONSULTANCY SERVICES Bespoke Software Datatherapy Ltd. Business Systems Datatherapy Ltd. Tasty Apps Consultancy Bain & Company Inc. E Commerce Datatherapy Ltd. Factory Grote Company FSC Millitec Food Systems Ltd. Zafron Foods Ltd. Food Safety ALS Food & Pharmaceutical Food Industry Green Gourmet Nutrition and Allergens Nutritics Retail FSC Vestey Foods UK Smartphone App Tasty Apps BAKERY PRODUCTS Doughnuts Moy Park Ltd. Morning Goods New York Bakery Co. The FoodFellas Patisserie The FoodFellas Tortilla & Wraps Freshfayre Mission Foods BREAD & ROLLS Fresh Jacksons Bakery Speciality Jacksons Bakery Mission Foods New York Bakery Co. The FoodFellas Bread Making Ingredients Beacon Foods Caterers Choice Ltd. Harvey & Brockless BUTTER & SPREADS Butter Freshfayre Southover Food Company Ltd. The FoodFellas Spreads Freshfayre Fromageries Bel Harvey & Brockless Spreads (olive) Freshfayre Leathams CHEESE & DAIRY PRODUCTS Cheese Bradburys Cheese Extons Foods FJ Need (Foods) Ltd. Freshfayre FrieslandCampina Ltd. Futura Foods UK Ltd. Harvey & Brockless Leathams Norseland Ltd. Southover Food Company Ltd. The FoodFellas Yoghurt FJ Need (Foods) Ltd. Freshfayre Futura Foods UK Ltd.

Sour Cream Freshfayre The FoodFellas CLEANING MATERIALS Bunzl Catering Supplies CHUTNEYS & RELISHES Chutneys Beacon Foods Freshfayre Geeta’s Foods Ltd. Leathams Southover Food Company Ltd. The English Provender Co The FoodFellas The Ingredients Factory Zafron Foods Ltd. Relishes Beacon Foods Blenders Freshfayre Harvey & Brockless Leathams Southover Food Company Ltd The English Provender Co The FoodFellas The Ingredients Factory Zafron Foods Ltd. Pickles Freshfayre Geeta’s Foods Ltd. Leathams Southover Food Company Ltd The English Provender Co The FoodFellas The Ingredients Factory Salsa Beacon Foods Blenders Freshfayre The FoodFellas Zafron Foods Ltd. DRESSINGS, SAUCES AND MAYONNAISE Dips Beacon Foods Blenders Freshfayre Fresh-Pak Chilled Foods Orexis Fresh Foods Ltd. Pauwels UK The English Provender Co The FoodFellas The Ingredients Factory Zafron Foods Ltd. Dressings Blenders Pauwels UK Spreads Blenders Pauwels UK Mayonnaise Blenders Caterers Choice Freshfayre Fresh-Pak Chilled Foods Harvey & Brockless Pauwels UK Piquant The English Provender Co Zafron Foods Ltd. Mustards Blenders Pauwels UK Southover Food Company Ltd. The English Provender Co The FoodFellas Zafron Foods Ltd.

Sauces & Ketchups Beacon Foods Blenders Caterers Choice Freshfayre Orexis Fresh Foods Ltd. Pauwels UK Piquant Southover Food Company Ltd. The English Provender Co The FoodFellas The Ingredients Factory Zafron Foods Ltd. DRINKS Juices Caterers Choice Freshfayre Leathams Princes Foods Ltd. Southover Food Company Ltd. EGGS & EGG PRODUCTS Eggs (hard boiled) Freshfayre Fresh-Pak Chilled Foods Fridays Southover Food Company Ltd. Egg Products Freshfayre Fresh-Pak Chilled Foods Fridays Futura Foods UK Ltd. Glendale Foods Leathams Southover Food Company Ltd. Zafron Foods Ltd. EQUIPMENT & VEHICLES Buttering Machinery BFR Systems Deighton Manufacturing Grote Company Millitec Food Systems Ltd. Conveyors BFR Systems Deighton Manufacturing Grote Company Millitec Food Systems Ltd. Cutting & Slicing Equipment BFR Systems Grote Company Millitec Food Systems Ltd. Depositing Machinery Grote Company Millitec Food Systems Ltd. Labelling Systems & Barcoding Planglow Ltd. Mobile Catering Vehicles Jiffy Trucks Ltd. Sandwich Making Machinery BFR Systems Deighton Manufacturing Grote Company Millitec Food Systems Ltd. Shop Fittings Eden UK Ltd. FISH PRODUCTS Crayfish Freshfayre Royal Greenland Ltd. Prawns CP Foods UK Ltd. Freshfayre H Smith Food Group plc Royal Greenland Ltd. Southover Food Company Ltd. The FoodFellas Vestey Foods UK Zafron Foods Ltd.

110 September 2018 SANDWICH & FOOD TO GO NEWS

Salmon Caterers Choice Freshfayre Leathams Southover Food Company Ltd. The FoodFellas Vestey Foods UK Seafood/Shellfish Products H Smith Food Group plc Royal Greenland Ltd. The FoodFellas Tuna Caterers Choice Freshfayre H Smith Food Group plc Moy Park Ltd. Southover Food Company Ltd. Vestey Foods UK Zafron Foods Ltd. FOOD WHOLESALERS Country Choice Foods FRUIT

Canned Fruit Caterers Choice Ltd. General Beacon Foods The Ingredients Factory Guacamole Leathams The FoodFellas Pineapple Beacon Foods Caterers Choice Freshcut Foods Ltd INSURANCE Insurance Protector Group LABELS Bunzl Catering Supplies Planglow Ltd. Tri-Star Packaging Supplies Ltd. MEAT PRODUCTS

Bacon Dawn Farms UK Dew Valley Foods Freshfayre Leathams Moy Park Ltd. Smithfield Foods Ltd. Vestey Foods UK Beef Freshfayre Glendale Foods H Smith Food Group plc Leathams Moy Park Ltd. Sam Browne Foods Southover Food Company Ltd. The FoodFellas Vestey Foods UK Zwanenberg Food UK Ltd Canned Meat Freshfayre Moy Park Ltd. Princes Foods Ltd. Smithfield Foods Ltd. Chicken 2 Sisters Food Group Cargill Protein Europe CP Foods UK Ltd. Dawn Farms UK Freshfayre Galliance UK Ltd. Glendale Foods H Smith Food Group plc Leathams Moy Park Ltd. Sam Browne Foods Seara Meats BV Smithfield Foods Ltd. Southover Food Company Ltd. The FoodFellas Vestey Foods UK Zwanenberg Food UK Ltd Continental Freshfayre Leathams Southover Food Company Ltd.

Duck 2 Sisters Food Group CP Foods UK Ltd. Freshfayre Galliance UK Ltd. H Smith Food Group plc Sam Browne Foods Vestey Foods UK Ham Freshfayre Leathams Smithfield Foods Ltd. Southover Food Company Ltd. Vestey Foods UK Lamb Freshfayre Glendale Foods H Smith Food Group plc Sam Browne Foods The FoodFellas Vestey Foods UK Marinated Meats Food Network Meatballs Glendale Foods Snowbird foods Zwanenberg Food UK Ltd. Pork Dawn Farms UK Freshfayre Glendale Foods H Smith Food Group plc Leathams Moy Park Ltd. Sam Browne Foods Smithfield Foods Ltd. Southover Food Company Stephen’s Fresh Foods Ltd. The FoodFellas Vestey Foods UK Zwanenberg Food UK Ltd Sausages Freshfayre Glendale Foods Leathams Moy Park Ltd. Snowbird foods Smithfield Foods Ltd. Southover Food Company Stephen’s Fresh Foods Ltd. Zwanenberg Food UK Ltd Turkey 2 Sisters Food Group Freshfayre H Smith Food Group plc Leathams Moy Park Ltd. Sam Browne Foods Smithfield Foods Ltd. Southover Food Company Vestey Foods UK OILS Freshfayre ORGANIC PRODUCTS Beacon Foods Fridays Galliance UK Ltd. Leathams Pauwels UK Southover Food Company Ltd. The English Provender Co Ltd. PACKAGING

Cardboard Colpac Ltd. Coveris Flexibles (St Neots) UK Ltd. RAP Ltd. Disposable Bunzl Catering Supplies Colpac Ltd. Coveris Flexibles (St Neots) UK Ltd. RAP Ltd. Tri-Star Packaging Supplies Ltd. Food wraps RAP Ltd. Tri-Star Packaging Supplies Ltd. Plastic Tri-Star Packaging Supplies Ltd.

BSA Manufacturers & Distributors Sandwich Packs Colpac Ltd. Coveris Flexibles (St Neots) UK Ltd. RAP Ltd. Tri-Star Packaging Supplies Ltd. PASTA Caterers Choice Ltd. Freshcut Foods Ltd Freshfayre Leathams Southover Food Company Ltd SANDWICH FILLINGS (READY PREPARED) Fresh Fillings 2 Sisters Food Group Beacon Foods CP Foods UK Ltd. Freshcut Foods Ltd Freshfayre Fresh-Pak Chilled Foods Fridays Harvey & Brockless Southover Food Company Ltd. Zafron Foods Ltd. Frozen Fillings 2 Sisters Food Group Beacon Foods CP Foods UK Ltd. Glendale Foods SOUPS Freshfayre Leathams Southover Food Company Ltd VEGETABLES & HERBS Avocado The FoodFellas

Canned Vegetables Caterers Choice Ltd. Freshfayre The FoodFellas Princes Foods Ltd. Chargrilled Vegetables Beacon Foods Freshcut Foods Ltd. Leathams Moy Park Ltd. The FoodFellas Herbs & Spices Beacon Foods Jalapenos Beacon Foods Caterers Choice Ltd. Freshfayre The FoodFellas SALAD

Fresh Agrial Fresh Produce Ltd. Freshcut Foods Ltd. Freshfayre Salad (prepared) Agrial Fresh Produce Ltd. Freshcut Foods Ltd. Southover Food Company Ltd Sundried Tomatoes Beacon Foods Caterers Choice Ltd. Freshfayre Leathams Plc Martin Matthew & Co Ltd. Sweetcorn Beacon Foods Caterers Choice Freshfayre Tomatoes Beacon Foods Caterers Choice Freshfayre

2 SISTERS FOOD GROUP Manton Wood, Enterprise Park, Worksop, Nottinghamshire S80 2RS Contact: Renee Skukowski Tel: 01909 511800 renee.skukowski@2sfg.com www.2sistersfoodgroup.com ANCHOR CATERING LIMITED Kent Office: Units 2, 21 & 22, Wotton Trading Estate Wotton Road Ashford, TN23 6LL Contact: Stephen Drew Tel: 01233 665533 Fax: 01233 665588 Mobile: 07780 668145 sdrew@anchorcatering.co.uk www.anchorcatering.co.uk

AROUND NOON LTD. Unit 24A Rampart Road, Greenbank Industrial Estate, Newry, County Down BT34 2QU Contact: Philip Morgan Tel: 0283 0262333

philip@aroundnoonsandwiches.com www.aroundnoonsandwiches.com

AROUND NOON LTD. 762A/763A Henley Road, Slough SL1 4JW Contact: Gareth Whatley Tel: 01753 523 636 Fax: 01753 573 125 gareth.whatley@ciab.co.uk www.chefinabox.co.uk BRADGATE BAKERY Beaumont Leys, Leicester, LE4 1WX Contact: Clare Keers Tel: 0116 2361100 Fax: 0116 2361101

GREENCORE FOOD TO GO LTD – MANTON WOOD Manton Wood, Enterprise Zone, Retford Road, Manton, Worksop, Notts, S80 2RS Contact: Sales Tel: 01909 512600 Fax: 01909 512708 www.greencore.com GREENCORE FOOD TO GO LTD – BROMLEY BY BOW Prologis Park, Twelvetrees Crescent, London E3 3JG Tel: 0207 536 8000 Fax: 0207 536 0790 Contact: Sales sales@greencore.com www.greencore.com GREENCORE FOOD TO GO LTD. – ATHERSTONE Unit 7, Carlyon Road Industrial Estate, Atherstone Warwickshire CV9 1LQ Contact: Alex McLaren Tel: 01827 719 100 Fax: 01827 719 101 alex.mclaren@greencore.com www.greencore.com GREENCORE FOOD TO GO LTD. – HEATHROW Unit 366 Stockley Close, West Drayton, London UB7 9BL Contact: Olatunde Ray-Odekeye Tel: 01244 533888

info@impress-sandwiches.com

www.impress-sandwiches.com LOVE BITES LTD. Granary Court, Eccleshill, Bradford, West Yorkshire BD2 2EF Contact: Richard Smith Tel: 01274 627000 Fax: 01274 627627 richard@love-bites.co.uk www.love-bites.co.uk MELTON FOODS 3 Samworth Way, Leicester Road, Melton Mowbray, Leicestershire LE13 1GA Contact: Kate Redden Tel: 01664 484400 Fax: 01664 484401

www.greencore.com

HALAL KITCHEN Units 1, 2 & 8 Sunnyside Business Park, Off Adelaide Street, Bolton BL3 3NY Contact: Sohel Patel Tel: 01204 855967 sohel@expresscuisine.co.uk www.expresscuisine.co.uk

RAYNOR FOODS Farrow Road, Widford Industrial Estate, Chelmsford, Essex CM1 3TH Contact: Heather Raynor Tel: 01245 353249 Fax: 01245 347889 sales@sandwiches.uk.net www.sandwiches.uk.net

Olatunde.ray-odekeye@greencore.com

SANDWICHMAN LTD. 54 King Street, Wallasey, Merseyside CH44 8AU Contact: Jeffrey Gilmore Tel: 0151 6394575

sandwichman2010@live.co.uk

STREET EATS Prince William Avenue, Sandycroft, Flintshire, CH5 2QZ Contact: Guy Truman Tel: 07775 673618 Fax: 01244 533 404 anthony@streeteatsfood.co.uk www.streeteatsfood.co.uk THE BRUNCH BOX SANDWICH COMPANY Unit H2, Dundonald, Enterprise Park, Carrowreagh Road, Dundonald, Belfast BT6 1QT Contact: John Weatherup Tel: 028 90 486888 Fax: 028 90 485486 john@thebrunchbox.com

kate.redden@meltonfoods.co.uk

ON A ROLL SANDWICH COMPANY The Pantry, Barton Road, Middlesbrough TS2 1RY Contact: James Stoddart Tel: 01642 707090 Fax: 01642 243858 jstoddart@onarollsandwich.co.uk www.onarollsandwich.co.uk

clare.keers@bradgate-bakery.co.uk

GREENCORE FOOD TO GO LTD PARK ROYAL Willen Field Rd, Park Royal, London NW10 7AQ Contact: Clare Rees Tel: 0208 956 6000 Fax: 0208 956 6060 clare.rees@greencore.com www.greencore.com

IMPRESS SANDWICHES Units 6-7 Orbital Industrial Estate, Horton Road, West Drayton Middlesex, UB7 8JL Tel: 01895 440123 Fax: 01895 441123

REAL WRAP COMPANY LTD. Unit Haslemere Industrial Estate,Avonmouth, Bristol BS11 9TP Contact: Jason Howell Tel: 0117 3295020 jason@realwrap.co.uk www.realwrap.co.uk

THE SOHO SANDWICH COMPANY Unit 7 Advent Business Park, Advent Way, London N18 3AL Contact: Daniel Silverston Tel: 0203 058 1245 Fax: 0207 739 1166 dan@sohosandwich.co.uk www.sohosandwich.co.uk ACCREDITED DISTRIBUTORS GREEN GOURMET LTD. The Moorings, Bonds Mill, Stonehouse, Gloucestershire GL10 3RF Contact: Rob Freeman Tel: 01453 797925 Fax: 01453 827216 rfreeman@greengourmet.co.uk

www.greengourmet.co.uk

The British Sandwich Quality Promise The sandwich manufacturers and distributors listed above support The British Sandwich Association Code of Practice as The Minimum Standard for Sandwich Making and are subject to regular independent audits. Copies of BSA Audits are available, on request,to buyers (subject to agreement of manufacturers) by calling us on 01291 636338

www.sandwich.org.uk September 2018 111

BSA Suppliers Index 2 SISTERS FOOD GROUP Leechmere Industrial Estate, Toll Bar Road, Sunderland, Tyne & Wear SR2 9TE Contact: Bill Anderson Tel: 0191 521 3323 Fax: 0191 521 0652 bill.anderson@2sfg.com www.2sistersfoodgroup.com

BLENDERS Newmarket, Dublin 8, Ireland Contact: Julie Delany Tel: 00 353 14536960 Fax: 00 353 14537607 jdelany@blenders.ie www.blenders.ie BRADBURYS CHEESE Staden Business Park, Staden Lane, Buxton, Derbyshire SK17 9RZ Contact: Chris Chisnall Tel: 01298 23180 Fax: 01298 27302 Chris.Chisnall@bradburyscheese.co.uk

www.bradburyscheese.co.uk

AGRIAL FRESH PRODUCE LTD. Unit 5 Walthew House Lane, Martland Park Industrial Estate, Wigan WN5 0LB Contact: Emma Hesketh Tel: 01942 219942 emhesketh@afproduce.co.uk www.agrialfreshproduce.co.uk

ALS FOOD & PHARMACEUTICAL Sands Mill, Huddersfield Road Mirfield, West Yorkshire WF14 9DQ Contact: Nigel Richards Tel: 01354 697028 Fax: 01924 499731 sales.uk@alsglobal.com www.als-testing.co.uk BAIN & COMPANY INC 40 Strand, London WC2N 5RW Contact: Jack Tanaka Tel: 0207 9696502 Jack.Tanaka@Bain.com www.bain.com

BEACON FOODS Unit 3-4, Beacon Enterprise Park, Warren Road, Brecon LD3 8BT Contact: Lynne Skyrme Tel: 01874 622577 Fax: 01874 622123 lynne@beaconfoods.co.uk www.beaconfoods.co.uk BFR SYSTEMS 1 rue du Jariel, ZAC Les Longs, Silons 77120 Coulommiers, France Contact: Simon O’Connor Tel: +33 (0)1 64 65 11 71 Tel: 07764 564421 Fax: +33 (0)1 64 65 11 72 soconnor@bfrsystems.com www.bfrsystems.com

BUNZL CATERING SUPPLIES Epsom Chase, 1 Hook Road, Epsom, Surrey KT19 8TY Contact: Jodie White Tel: 01372 736300 jodie.white@bunzl.co.uk CARGILL PROTEIN EUROPE Orchard Block, Grandstand Road, Hereford HR4 9PB Contact: Stuart Bowkett Tel: 07774 452402 Fax: 01432 362482 stuart_bowkett@cargill.com www.cargill.co.uk

CATERERS CHOICE LTD Parkdale House, 1 Longbow Close, Pennine Business Park Bradley, Huddersfield HD2 1GQ Contact: Sarah Booth Tel 01484 532666 Fax 01484 532700 sarah@catererschoice.co.uk www.catererschoice.co.uk

COLPAC LTD Enterprise Way, Maulden Road, Flitwick, Bedfordshire MK45 5BW Contact: Sales Department Tel: +44 (0) 1525 712261 Fax: +44 (0) 1525 718205 info@colpac.co.uk www.colpacpackaging.com

COUNTRY CHOICE FOODS Swan House, New Mill Road, St Paul’s Cray, Orpington, Kent BR5 3QD Contact: Neil Lindsell Tel: 01689 301203 neil.lindsell@brake.co.uk www.countrychoice.co.uk PANTONE 1585 U

PANTONE NEUTRAL BLACK U

C 0% M 60% Y 65% K 0% WEB #FF854F

C 0% M 0% Y 0% K 85% WEB #4B4846

COVERIS FLEXIBLES UK LTD. 7 Howard Road, Eaton Socon, St Neots, Cambridgeshire PE19 8ET Contact: Sales Department Tel: 01480 476161 Fax: 01480 471989 stneots.sales@coveris.com www.coveris.com CP FOODS UK LTD. Avon House, Hartlebury Trading Estate, Hartlebury, Kidderminster, Worcestershire DY10 4JB Contact: David Allen Muncey Tel: 01299 253131 Fax: 01299 253232 davidm@cpfoods.co.uk www.cpfoods.co.uk DATATHERAPY LTD. One Pancras Square, London N1C 4AG Contact: Yousaf Shah Tel: 0207 77000044 yousafshah@datatherapy.com www.datatherapy.com

DAWN FARMS UK Lodge Way, Lodge Farm Ind. Est, Northampton NN5 7US Contact: Julie Sloan Tel: 01604 583421 Fax: 01604 587392 info@tmifoods.co.uk www.tmifoods.co.uk Accreditation body: BSA DEIGHTON MANUFACTURING (UK) LTD Gibson Street, Leeds Road, Bradford, West Yorkshire BD3 9TR Contact: Andy Hamilton Tel: 01274 668771 Fax: 01274 665214 sales@deightonmanufacturing.co.uk www.deightonmanufacturing.co.uk

ENGLISH PROVENDER CO. LTD Buckner Croke Way, New Greenham Park, Thatcham, Berks, RG19 6HA, Contact: Jason Belmont Tel: 01635 528800 Fax: 01635 528855 Jason.Belmont@englishprovender.com www.englishprovender.com BRC Grade A

EXTONS FOODS 5/6 Caldey Road, Roundthorne Industrial Estate, Manchester M23 9GE Contact: Rachael Exton Tel: 0161 998 5734 Fax: 0161 902 9238 rexton@extonsfoods.com\ www.extonsfoods.com

FJ NEED (FOODS) LTD. Spinneyfields Farm, Worleston, Nantwich, Cheshire CW5 6DN Contact: Dawn Storey Tel: 01270 611112 Fax: 01270 611113 dawn@needfoods.co.uk www.needfoods.co.uk

FRESHCUT FOODS LTD 14-16 Lilac Grove, Beeston, Nottingham NG9 1PF Contact: Sales Tel: 01159 227 222 Fax: 01159 227 255 sales@freshcut.biz www.freshcutfoods.co.uk

FRIDAYS Chequer Tree Farm, Benenden Rd, Cranbrook, Kent TN17 3PN Contact: Bridget Friday Tel: 01580 710250 Fax: 01580 713512 bf@fridays.co.uk www.fridays.co.uk Accreditation body: BSA FRIESLANDCAMPINA LTD. Denne House, Denne Road, Horsham, West Sussex RH12 1JF Contact: Nicola Gavey Tel: 01403 273273 nicola.gavey@frieslandcampina.com https://www.frieslandcampina.com/en/

FSC Cheddar Business Park, Wedmore Road, Cheddar, Somerset BS27 3EB Contact: James Simpson Tel: 01934 745600 Fax: 01934 745631 james@thefscgroup.com www.thefscgroup.com

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 GALLIANCE UK LTD. Hilliard House, Lester Way, Wallingford OX10 9TA Contact: Simon Walker Tel: 01491 833010 sales@galliance.co.uk

www.gastronomeprofessionalscom/export

DEW VALLEY FOODS Holycross Road, Thurles, County Tipperary, Ireland Contact: Christina Murphy Tel: 00353 504 46110 Fax: 00353 504 23405 cmurphy@dewvalley.com www.dewvalley.com

EDEN UK LTD. 2-20 Booth Drive, Park Farm Estate, Wellingborough, Northamptonshire NN8 6GR Contact: Russ Skinner Tel: 01933 401555 russ.skinner@eden-uk.com

112 September 2018 SANDWICH & FOOD TO GO NEWS

FRESHFAYRE Unit 10, Severn Way, Hunslet Industrial Estate, Hunslet, Leeds LS10 1BY Contact: Caroline Bartrop Tel: 0113 277 3001 sales@freshfayre.co.uk www.freshfayre.co.uk FRESH-PAK CHILLED FOODS 1 Waterside Park, Valley Way, Wombwell, Barnsley S73 0BB Contact: Mike Roberts Tel: 01226 344850 Fax: 01226 344880 mike.roberts@fresh-pak.co.uk www.fresh-pak.co.uk

GEETA’S FOODS LTD. Unit 1, 1000 North Circular Road, London NW2 7JP Contact: Nitesh Shah Tel: 020 8450 2255 Fax: 020 8450 2282 nshah@geetasfoods.com www.geetasfoods.com

GLENDALE FOODS Cobdon Street, Pendleton, Salford M6 6WF Contact: Chris Bates Tel: 0161 743 4114 Fax: 0161 743 4112 chris.bates@glendalefoods.com www.glendalefoods.com

BSA Suppliers Index GROTE COMPANY Wrexham Technology Park, Wrexham LL13 7YP Contact: Paul Jones Tel: 01978 362243 Fax: 01978 362255 sales@grotecompany.com www.grotecompany.com

HARVEY & BROCKLESS 44-54 Stewarts Road London SW8 4DF Contact: Tina Alemao Tel: 0207 8196045 Fax: 0207 8196027 tina.alemao@harveyandbrockless.co.uk www.harveyandbrockless.co.uk Accreditation body: BSA

H SMITH FOOD GROUP PLC 24 Easter Industrial Park, Ferry Lane South, Rainham, Essex RM13 9BP Contact: Chris Smith Tel: 01708 878888 chris@hsmithplc.com www.hsmithplc.com INSURANCE PROTECTOR GROUP B1 Custom House, The Waterfront, Level Street, Brierley Hill DY5 1XH Tel: 0800 488 0013 business@ipgdirect.co.uk www.insuranceprotector.co.uk

JACKSONS BAKERY 40 Derringham Street, Kingston upon Hull HU3 1EW Contact: Richard Stables Phone:01482 301146 07747 612527 Richard@jacksonsbread.co.uk www.jacksonsbread.co.uk JIFFY TRUCKS LTD 26 Jubilee Way, Shipley West Yorkshire BD18 1QG Tel: 01274 596000 Contact: Stephen Downes stephen@jiffytrucks.co.uk www.jiffytrucks.co.uk

LEATHAMS LTD 227-255 Ilderton Road, London, SE15 1NS Contact: Des Hillier Tel: 0207 635 4000 Fax: 0207 635 4017 des.hillier@leathams.co.uk www.leathams.co.uk

SUPPLIERS

MILLITEC FOOD SYSTEMS LTD. Woodhill Industrial Park, Nottingham Lane, Old Dalby, Leicester LE14 3LX Contact: Richard Ledger Tel: 01664 820032 sales@millitec.com www.millitec.com

MISSION FOODS EUROPE LTD Renown Avenue, Coventry Business Park, Coventry CV5 6UJ Contact: Karina Sprigg Tel: 01527 894256 Fax: 02476 676660 karina_sprigg@missionfoods.com www.missionfoodservice.co.uk

MOY PARK LTD. 39 Seagoe Industrial Estate, Craigavon, County Armagh BT63 5QE Contact: Emma Hallam Tel: +44 (0) 28 3835 2233 Emma.Hallam@moypark.com www.moypark.com

NEW YORK BAKERY CO. 4 Heathrow Boulevard, Bath Road, West Drayton, Middlesex UB7 0DQ Contact: Angela Young Tel: 0208 283 0500 angela.young@grupobimbo.com www.newyorkbakery.co.uk NORSELAND LTD. Somerton Road, Ilchester, Somerset BA22 8JL Contact: Millie Deane Tel: 01935 842800 Fax: 01935 842801 cdeane@norseland.co.uk www.norseland.co.uk

OREXIS FRESH FOODS LTD. Unit 54B Minerva Road, Park Royal, London NW10 6HJ Contact: Romi Stavrou Tel: 0208 9652223 romi@orexis.co.uk

PAUWELS UK 1st Floor, Axiom House, High Street, Feltham, Middlesex TW13 4AU Contact: Andrew Breeze Tel: 0208 818 7617 Fax: 0203 187 0071 andrew.breeze@pauwels-sauces.com www.pauwel-sauces.com PIQUANT LTD Willenhall Lane, Bloxwich, Walsall, W.Midlands WS3 2XN Contact: Julie Smith Tel: 01922 711116 Fax: 01922 473240 salesinfo@piquant.co.uk www.piquant.co.uk Accreditation body: BSA

PLANGLOW LTD The Quorum, Bond Street, Bristol BS1 3AE Contact: Rachael Sawtell Tel: 0117 317 8600 Fax: 0117 317 8639 info@planglow.com www.planglow.com RAP LTD. Mansel Court, 2A Mansel Road, Wimbledon, London SW19 4AA Contact: Martin Beaver Tel: 0208 069 0700 catherine.young@rapuk.com www.rapuk.com

ROYAL GREENLAND LTD. Gateway House, Styal Road, Wythenshawe, Manchester M22 5WY Contact: Solenne Labarere Tel: 0161 4904246 sola@royalgreenland.com www.royalgreenland.com

SAM BROWNE FOODS Kelleythorpe, Ind.Estate, Driffield, East Yorkshire, YO25 9DJ. Contact: Joanna Frost Tel: 01377 249000 Fax: 01377 241271 joannafrost@sambrownefoods.co.uk www.sambrownefoods.co.uk

SEARA MEATS BV 2nd Floor, Building 1, Imperial Place, Maxwell Road, Borehamwood WD6 1JN Contact: Valeri Zhekov Tel: 0044 2035358857 valeri.zhekov@seara.com.br www.seara.com.br

SMITHFIELD FOODS LTD. Norfolk Tower, 48-52 Surrey Street, Norwich, Norfolk NR1 3PA Contact: Gary McFarlane Tel: 01603 252437 Fax: 01603 252401 garymcfarlane@smithfieldfoods.co.uk www.smithfieldfoods.co.uk SNOWBIRD FOODS Wharf Road, Ponders End, Enfield, Middlesex EN3 4TD Contact: Helen Swan Tel: 0208 805 9222 Fax: 0208 804 9303 helen.swan@snowbirdfoods.co.uk www.snowbirdfoods.co.uk

SOUTHOVER FOOD COMPANY LIMITED Unit 4, Grange Industrial Estate, Albion Street, Southwick,Brighton BN42 4EN Contact: Robert Partridge Tel: 01273 596830 Fax: 01273 596 839 bob@southoverfoods.com www.southoverfoods.com TASTY APPS 10 Parchment Street, Winchester SO21 3DE Contact: Trevor Loveland Tel: 01962 774972 trevor@tasty-apps.co.uk www.lunchmate.co.uk THE FOODFELLAS Lakeside House, 1 Furzeground Way,Stockley Park, Uxbridge, Middlesex UB11 1BD Contact: Mark Jones Tel: 0208 622 3064 Fax: 0845 2801166 markj@thefoodfellas.co.uk www.thefoodfellas.co.uk THE INGREDIENTS FACTORY Unit 2-3 Hamilton Road Ind Estate,160 Hamilton Road, London SE27 9SF Tel: 0208 670 6701 Fax: 0208 670 9676 Contact: Tim Marcuson tim@theingredientsfactory.com www.theingredientsfactory.com

These suppliers are members of The British Sandwich Association and subject to its rules, codes of conduct and accreditation. While the Association cannot guarantee the products supplied by those listed, it does make every effort to ensure that the companies are reputable and offer quality products and services.

TRI-STAR PACKAGING SUPPLIES LTD Tri-Star House, Unit 4, The Arena,, Mollison Avenue, Enfield, Middlesex EN3 7NL Contact: Kevin Curran Tel: 0208 4439100 Fax: 0208 4439101 info@tri-star.co.uk www.tri-star.co.uk VESTEY FOODS UK 29 Ullswater Crescent, Coulson, Surrey CR5 2HR Contact: Leon Neill Tel: 0208 668 9344 Fax: 0208 660 4640 L.Neill@vestey.com www.vesteyfoods.com ZAFRON FOODS LTD. Unit B-G Eagle Trading Estate, Willow Lane, Mitcham, Surrey CR4 4UY Contact: Jack Kenny Tel: 0844 847 5116 Fax: 0844 847 5117 jack@zafronfoods.co.uk www.zafronfoods.co.uk

ZWANENBERG FOOD UK LTD (Puredrive Fine Foods/ Taste Original) 36A Causeway Road, Earlstrees Industrial Estate, Corby, Northamptonshire NN17 4DU Contact: Martin Burdekin Tel: 01536 463000 Fax: 01536 463085 martinb@puredrive.co.uk

LINKED  ASSOCIATION LOCAL AUTHORITY CATERING ASSOCIATIONS LACA Administration Bourne House, Horsell Park,Woking, Surrey GU21 4LY Tel: 01483766777 Fax: 01483751991 admin@laca.co.uk

CONSULTANT INTERNATIONAL MASTER CHEF & AUTHOR Tom Bridge 21 Blackhorse Avenue, Blackrod Village, Bolton BL6 5HE Tel: 01204 695450 or 07889 111256 www. cookerydetective.com www.piesocietybook.co.uk

Classifieds International Sandwich Manufacturers

Product Listing

SIGMA BAKERIES PO Box 56567, 3308 Limassol, Cyprus Contact: Georgios Georgiou Tel: +357 25 878678 Fax: +357 25 346131 info@sigmabakeries.com www.sigmabakeries.com

BAKERY INSERTS Sigma Bakeries Ltd BREAD Sigma Bakeries Ltd FRANCHISING Subway ORGANIC PRODUCTS Sigma Bakeries Ltd SANDWICHES Tamarind Foods SANDWICH FILLINGS (prepared) Sigma Bakeries Ltd SPECIALITY BREADS Sigma Bakeries Ltd

SUBWAY Chaston House, Mill Court,Hinton Way, Great Shelford, Cambridgeshire CB22 5LD Contact: Georg Buhrkohl Tel: 01223 550820 www.subway.co.uk TAMARIND FOODS SPRL Brixtonlaan 2c, Zaventem, Brussels 1930, Belgium Tel: +32 2 731 6977 Fax: +32 2 731 6978 fteichmann@tamarindfoods.be Contact: Frederic Teichmann

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Sandwich Slicer - DSS-250/1

VSM-180

•

Vertical slicing machine to slice filled sandwiches into triangular portions.

•

With the standard machine up to 1200 sandwiches can be cut per hour. For higher hourly output the slicer is also deliverable with more than one cutting line.

Vertical Slicer VSM-180 effective • hygienic • robust • •

Vertical cutting machine with patented and reliable KR cutting system for a perfect cutting result.

DSS-250/1

Cutting speed is adjustable from 4 metres per minute to 10 metres per minute

INTERBAKE LTD.

UNIT 2, BRIDGE MILLS, ROCHDALE ROAD, EDENFIELD, RAMSBOTTOM, BURY BL0 0RE Tel: 01706 82 5596 / 07710 723901

114 September 2018 SANDWICH & FOOD TO GO NEWS

Email: triple.d@zen.co.uk

No.1 Formula

for guaranteed food safety!

Specify Fresh Produce Wash for an anti-bacterial, chlorine free wash for all your Vegetable, Fruit & Salad ingredients • Fresh Produce Wash has been specifically developed with the concerns of consumers in mind.

• High profile scares in the press about bacteria and pesticides on vegetables are common place.

It is no wonder the pesticides and fertilisers used to grow most of our foods build up on vegetables, some are specifically formulated not to wash off in the rain!

It therefore stands to reason that tap water probably won’t wash them off either. Even organically grown produce can harbour dirt and bacteria, and is exposed to exhaust fumes and other toxins during transport. Any number of people will have handled your fruit and vegetables before you purchased them.

Now Drywite Ltd, who has eighty five years experience in vegetable preparation, has the solution with Fresh Produce Wash.

Specifically formulated to kill pathogenic bacteria including Salmonella Typhimurium, Listeria Monocytogenes, Campylobacter Jejuni, E-Coli, and Staphylococcus Aureus.

Which are the major causes of food poisoning.

Kills spoilage bacteria, the major cause of vegetables deteriorating and discolouring, therefore, vegetables last longer too!

Removes soil residues, pesticides and fertilisers.

Tasteless and odour free.

Cost effective. One measure of Fresh Produce Wash mixed with water can wash over 100kg of vegetables, with the solution being used throughout the day.

Reduces vegetable waste.

Chlorine free and totally biodegradable.

Independently tested for its effectiveness of reducing bacteria and pesticides. The results have been startling not only for harmful pathogenic organisms such as salmonella and pesticides, but also for spoilage organisms. So not only will your customers be eating a healthier product, but if the salads or vegetables after washing are stored appropriately, they should last longer too.

GMO free, with all ingredients being of food grade quality, of plant origin and from self sustaining crops. Fresh Produce Wash is covered by the Miscellaneous Food Additive Regulations, as a processing aid.

Classified as non-hazardous under COSHH regulations.

Directive 67/548/EEC or its amendments. FDA-CFR (Title 21) ‘GRAS’ STATUS.

For more information or a FREE sample please call 01384 569556 or E-mail: enquiries@drywite.co.uk

drywite.co.uk