Sandwich & Food to Go News Magazine - Issue 186

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ISSUE 186 MARCH 2020

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CONTENTS EDITOR SIMON AMBROSE t: 01291 636343 e: simon-ambrose@btconnect.com NEWS Page 06. The British Sandwich & Food to Go Association has expressed major concern over the decision by the Government to ignore the needs of the food industry in developing its new points-based approach to immigration.

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technical aspects of further reducing salt added to everyday foods.

Page 20. Millitec have bought back the minority shareholding that Samworth Brothers has held in the business for five years. This follows Millitec’s relocation to a new site last year.

Page 16. Sainsbury’s has launched a new ‘On The Go’ convenience format, aimed at “delivering innovation in small spaces” for local shoppers. Its Mansion House store in London’s Square Mile has been selected for the retailer’s first ‘On The Go’ store, combining freshly made and prepared in-store food and drink with convenient ways to shop with Sainsbury’s and Argos.

NEWS FOCUS Page 14. HE has announced that the next stage of engagement is set to begin with the food industry on new voluntary salt targets, involving discussions on the

Page 26. Award-winning Bristol sandwich bar Sandwich Sandwich has opened a new shop and it’s partly down to the confidence-boosting effect of winning gold last year.

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

PROFILE Page 12. Gourmet sandwiches have taken off in a big way in recent years with chefinspired menus, international influences and unusual flavour and texture combinations. The latest exponent is Bodega Rita’s behind Kings Cross at the Coal Drops Yard development.

SANDWICH MANUFACTURING Page 28. Grote Company is ramping up investment in its

UK sandwich manufacturing equipment company. In addition to growing the robotics team, it’s expanding engineering capabilities and the manufacturing base and moving to a larger facility in the summer this year. Simon Ambrose quizzed CEO Bob Grote on new developments, including its partnership with Stäubli Robotics, a leading international player in industrial automation for its robotic solutions.

In association with The British Sandwich & Food To Go Association.

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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.

KPMG Accounting offer – Members can take advantage of a three months free accounting offer from leading accountants KPMG. Training – Our discounted on-line hygiene training is focused and saves you money and time.

Assured Guidance – Members following our Assured Advice are protected from enforcement challenges.

Free Advice – From legal to technical advice, our members have free access to experts.

Buying ingredients or equipment from abroad? Our agreement with Cornhill offers exceptionally keen exchange rates.

Business rates and financial help – We have teamed up with a specialist business finance consultancy who provide members with advice on everything from business rates to raising finance.

Cutting Fuel bills – Members can enjoy savings of up to 5p per litre on diesel & petrol, and up to 10p per litre at motorway pumps, with a free no-obligation fuel card.

London hotel discounts – Save money when staying in London using the unique Association booking code with Grange Hotels.

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NEWS Spinneyfields: newly branded and now a new website

1,816 Tesco staff face axe as customers leave bread for wraps and flatbreads TESCO is set to make up to 1,816 of its bakery staff redundant as customers increasingly opt for wraps, bagels and flatbreads instead of traditional loaves of bread.

As a result, in 58 stores they are converting the bakery to full bake-off where all products are delivered preprepared, then baked and finished in store.

While it continues to offer “scratch baking” in 257 stores, only the most popular products will continue to be baked from scratch in 201 stores, with other products moving to part-baked.

The company adds: “Due to some stores doing less scratch baking, as well as the simplified routines these changes will bring, we will unfortunately need fewer colleagues to work in these

areas. As a result, there are 1,816 bakery colleagues being put at risk of redundancy.

“At this difficult time, our priority will be to support those colleagues impacted, including finding an alternative role from the many thousands of vacancies we will have available across our store networks between now and May, for those who wish to stay with us. “ Jason Tarry, UK & ROI CEO, said: “We need to adapt to changing customer demand and tastes for bakery products so that we continue to offer customers a market-leading bakery range in store.

We know this will be very difficult for colleagues who are impacted, and our priority is to support them through this process. We hope that many will choose to stay with us in alternative roles.”

Tim Hortons launches all-day breakfast TIM Hortons has launched an All-Day Breakfast in their 25 restaurant estate across the UK & Ireland.

The menu now includes the Big Breakfast Wrap, Sausage & Egg Muffin, and recently introduced Veggie Sausage & Egg Muffin. The company claims to be the first quick service restaurant in the UK to offer All Day Breakfast, a popular concept in its country of origin Canada and the United States.

Tim Hortons is also launching a range of pancakes for both the morning, and afternoon/evening periods. Each option includes two hot buttermilk pancakes with a variety of toppings.

Kevin Hydes, Chief Commercial Officer, said: “We’ve been very excited to bring added interest and appeal to our breakfast offering with these two new launches. Tim Hortons in Canada has been doing All Day Breakfast for some time now and has proved popular, with our UK customers asking us to bring the concept over here too. Not only do these breakfast items offer great value but are also a great option throughout the day for quick pit stops and grabbing a bite to eat on the go.

Our pancakes are also fantastic and really bring something different to our menu.”

THE newly branded range of Spinneyfields cheese is a huge hit with chefs who’ve given it a big vote of approval, says the company.

Twice-graded to make sure it delivers consistent performance, time and time again, Spinneyfields is specially selected to offer a perfect combination of taste and reliability.

Now, with the range becoming widely available, Ornua Ingredients Europe has launched a brand new Spinneyfields website too.

“Check it out now, find out why chefs are so happy with their choice of cheese, and catch up with more news, trends and insights on the foodservice industry,” it adds. www.spinneyfields.com

Pret plans seven new Veggie shops this summer Pret a Manger plans to open seven new Veggie Pret shops in London this summer.

The new locations will bring the total of Veggie Pret branches to 14 in the UK, 13 of which will be based in the capital. The remaining site is based in Manchester’s Deansgate, which is the only vegetarian branch in the north of England.

www.sandwich.org.uk March 2020 5

NEWS

BSA: new points-based immigration shuts the door on low-skilled workers THE British Sandwich & Food to Go Association has expressed major concern over the decision by the Government to ignore the needs of the food industry in developing its new points-based approach to immigration.

While the Government has followed the advice of the Migration Advisory Commission (MAC) in reducing the salary threshold for medium skilled workers to £25,600, it has virtually shut the door on low skilled workers coming to the UK. Although the MAC acknowledged in its recent report that the revised threshold, and the removal of waiters/ waitresses from the medium skilled designation, would negatively impact the foodservice sector, the Government clearly does not see this as important.

Instead the Government argues that there are sufficient migrants already in the UK, particularly from the EU. “Our industry is already struggling with labour shortages,” says BSA Director Jim Winship. “This is set to get worse as many of migrants currently

working here return home and we cannot find replacements for them.

“Coming also at a time when many are having to consider the added staff implications of allergen labelling, this is not good news for our sector.”

The Association intends to monitor the on-going situation and is keen to gather as much information as possible from operators about problems they encounter in this area.

BRITISH RETAIL CONSORTIUM TOM Ironside, Director of Business and Regulation at the British Retail Consortium, said: “Retailers rely on complex supply chains and for these to function effectively must be able to access an adequate supply of workers.

“Although we welcome the reduction in the salary threshold, it is disappointing that the Government has not understood the needs of the economy and the vital contribution of workers supporting the operation of warehouses, food factories and city centre stores. When vacancies cannot

Itsu teams up with Meatless Farm for vegan-friendly Asian meatballs ITSU has launched a meatless meatball rice’bowl, featuring what is said to be the UK’s first veganfriendly Asian meatballs.

Teaming up with Meatless Farm, the new addition to the rice’bowl line up features five meatless meatballs, served on a bed of wholegrain brown rice, ginger and greens, drizzled with teriyaki and topped with gochujang.

The meaty taste comes from molecules extracted from plants and yeasts, while the latest green food technology makes the meatball texture from natural plant-protein. The meatless meatballs are then cooked with lemongrass, tamarind, coriander, chilli and garlic to create their unique Asian flavour, and naturally

coloured with beetroot, radish, tomato and caramelised carrots. itsu’s mission is to make 50% of its menu plant-based, with recent research showing that just one weekly meat-free swap can help reduce the UK’s greenhouse gas emmisons by 8.4%.

6 March 2020 SANDWICH & FOOD TO GO NEWS

be filled from the local labour market, businesses must be able to recruit from the widest talent pool available across all skill levels.

“We continue to call for a system that enables straight-forward recruitment from a range of skill levels and avoids significant increases to the cost of employment.”

Planet Organic partners with Supper on food to go deliveries A new delivery service is being offered by two of Planet Organic’s Tottenham Court road branches, with a selection of food to go options and sushi from the live Maido sushi bar in store.

Launched in 2015, Supper sets out to deliver high quality food across London in specially adapted delivery bikes, made to order in Japan and built to maintain the temperature and quality of the food.

Planet Organic says SUPPER is the perfect partner to get its delivery aspirations off the ground: “We are all about quality, service and high customer expectations and SUPPER is perfectly aligned with that ethos,” says food service director Caroline Ottoy.

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NEWS FOCUS

ASDA extending ‘Food for Now’ trials with new partnerships ASDA is extending its in-store ‘Food for Now’ trials with new and existing brand partnerships and an extended choice of cuisines including pan-Asian and streetfood style offers.

As part of this latest round of trials, meat and fish counters will be replaced from February onwards with alternatives that better meet customers’ needs.

This will include new and well-known in-store brand partnerships including Subway, says the company.

Asda successfully trialled a number of alternatives to traditional meat and fish counters across 13 stores last year, where customers were given the chance to try a variety of new ranges including take away hot chicken and pie offers, along with sushi by Sushi Daily.

A further 35 are planned in Q1, with the aim of reaching 150 by the end of year.

The trials are said to be already well received in the stores with Asda’s Edinburgh Jewel store also receiving an innovative ‘food court’ style dining experience, giving customers the opportunity to order from the in-store Sushi Daily concession, Subway concession and to purchase hot pizzas from the Asda Kitchen to either eat in-store or takeaway.

Further partnerships with well-known brands will offer customers even more choice, it says. This follows on from the

successful partnership launched with Just Eat in 2019, which is now in place across 50 stores and which from this year will give customers the option to shop the new ranges coming through as part of the trials.

Elizabeth Ruddiman, Senior Manager of Food for Now, said: “The success of our counters trials last year shows there is a demand for an offer which is better aligned with our customers’ lifestyles.

The popularity of our sushi concessions and international cuisine, along with ‘Food for Now’ options shows there has been a shift in customer behaviour and there is a need to provide a greater choice in our stores.

“The trials were well received by both colleagues and customers in 2019 and will be used to inform our rolling programme of counter innovation from February onwards. We will be trialling a number of exciting options, which will see Asda partner with new and innovative brands, as well as popular favourites, to provide a better experience for our customers.

“Asda has a long history of innovation and trials aimed at providing increased customer choice and we want to use this as an opportunity to better meet customers’ needs at a local level.”

Customers will still be able to shop Asda’s range of fresh meat and fish products in store with pre-packed

8 March 2020 SANDWICH & FOOD TO GO NEWS

options becoming more popular with customers.

Meanwhile, the company has launched a new Plant Based range, catering to 52% of 18-34-year olds who will reduce their meat intake this year.

Starting at £1.50, the range is said to be the most affordable on the market and all 48 products are Vegan Society approved.

The range launches just as the demand for plant-based products hits an all-time high, with Asda research revealing that 52% of 18-34-year olds plan to reduce their meat intake this year.

Julie Wild, Own Brand Strategy & Governance Manager, said: “The demand for plant-based products is growing at a rapid rate, but it can be challenging for customers to find diverse, high-quality, and inexpensive options on the market. The new Asda Plant Based range with 48 new products to choose from – all approved by the vegan society – has been designed to offer something for everyone, at affordable prices.

“Plus, in a first for any retailer - all trays and sleeves packaging found in the Plant Based range is 100% recyclable, making it easier for our customers make sustainable choices. Whether customers are vegan, flexi-tarian, or just want to cut down on their meat intake, the new range offers premium quality and great value, meaning customers won’t have to compromise a thing.”

NEWS

Greggs trial new partnership with ASDA ASDA is to become the first supermarket to open Greggs concessions with early opening trials scheduled for Greater Manchester.

They will sell the same items as the standalone shops, including the popular vegan products, breakfast rolls, sandwiches and wraps, pasta salads, sweet treats, cold drinks and coffee.

The announcement is the latest in a series of partnerships the brand has formed with on-the-go food retailers, after it previously joined forces with KellyDeli brand Sushi Daily and Just Eat. Preyash Thakrar, chief strategy officer at Asda, said: “Continuing our ‘test and learn’ approach to our partnership strategy into 2020, we are pleased to be kicking off this year’s activity with Greggs in the first of a series of trials.

“We are constantly looking for new ways to increase customer choice, and by partnering with brands that fit with our core values of great quality and great value – like Greggs - we’re excited to be able to give our customers access to something new in store that we know they will love.

“Greggs is a much-loved brand, wellknown for offering great tasting, freshly prepared food at great value, and with their focus on launching innovative new products, as well as supporting communities where it counts, we think these concessions will be very well received by our customers.”

Greggs is currently recruiting for a number of in-store roles, with the partnership set to create new jobs in these stores.

Raymond Reynolds, business development and property director at Greggs, said: “We are delighted to be teaming up with Asda to trial in-store concessions.

“We know that high quality foodon-the-go and convenience go hand in hand, and this trial gives us the opportunity to bring our range of products to more customers in new locations.”

It’s proved to be a remarkably successful year for Greggs so far.

Following a successful trial in London, Newcastle and Glasgow, Greggs recently opted to work exclusively with Just Eat.

The order of the Greggs rollout is being determined by customer demand.

Just Eat surveyed customers to tell them which cities should get delivery first and over 38,000 people are said to have responded.

After Birmingham and Bristol, delivery is to next launch in Manchester, Leeds, Sheffield and Nottingham this spring, with the aim of achieving national coverage by the end of the year.

The move signals the increasing readiness of supermarkets to work in partnership with food to go retailers, with Crush a particularly successful exponent in its tie-up with Sainsbury’s.

Commercial Kitchen set for ExCeL move COMMERCIAL Kitchen’s fifth anniversary show promises to be a memorable one for everyone involved, say the organisers.

Taking place at the new venue of ExCeL London on 3-4 June, it’s set to welcome over two thousand attendees, including CEOs, MDs, executive chefs, ops directors, food chiefs, public sector caterers, design gurus, and kitchen project experts from across the foodservice, catering and hospitality industry.

Among them, as in previous years, will be names including Pret A Manger, GAIL’s Bakery, Aramark, Amadeus, BaxterStorey, Brakes Catering Equipment, Bunzl Lockhart Catering Equipment, Casual Dining Group, CHR Equipment, Costa Coffee, and Deliveroo.

Making their show debut will be Capital Cooling, Harrison Ovens, Pro Foodservice Reps, Total QSR, CATRA, Norbake Services, Rimex Metal, and PSI Technology.

10 March 2020 SANDWICH & FOOD TO GO NEWS

There will be a new Chef Essentials feature area, dedicated to showcasing kitchen tools, gadgets, utensils, cookware and small appliances.

Commercial Kitchen will also be working closely again with The Soil Association’s Green Kitchen Standard and The Sustainable Restaurant Association to create some exclusive Keynote content focusing on how kitchens of all types and sizes can become more time and resource efficient.

Association Update

ALLERGENS With products packaged for delivery now drawn into the ever-widening scope of the new allergen labelling regulations, an increasing number of sandwich bars will need to plan for labelling from 1st October 2021.

The inclusion of delivery only came to light recently when the Food Standards Agency published its draft guidelines for allergen labelling in foodservice businesses. In responding to the consultation, the Association has expressed concern that this was never suggested when the legislation was first proposed.

It has also challenged DEFRA’s estimate of the cost to industry, which it originally put at £31 million: the Association estimates the real cost to be over six times this figure.

The Association is planning to publish its own guidelines for members shortly.

NEW SALT TARGETS The Association is set to challenge new targets from Public Health England for reducing salt levels in sandwiches and other food to go products by another 10 per cent by 2023.

While the industry was successful in getting 88% of sandwiches with high salt content within the maximum level set by PHE in 2017, it was only able to get 54% of products without high salt content within maximum target set. There were various reasons for this, not least the important role salt plays in managing shelf-life and product safety as well as the acceptability of lower salt products by consumers.

In the case of products with high salt content, many of these contain ingredients – such as cured meats – which rely on salt as part of the curing process. It appears that the new targets have been set by PHE arbitrarily across a wide range of food categories rather than with any understanding of the individual challenges of each.

One of the key issues the Group will consider what the industry can do to help consumers discard packs so that they get into the right waste streams.

BREAKFAST BRIEFINGS We’re delighted to be running our second members’ breakfast briefing on March 25th at the Gridiron building in London.

Taking place from 9.15am10.45, members can hear from Greggs’ David Ross and MCA’s Steve Gotham, as they share their views on opportunities for growth within the broader foodto-go market, with context and updates from BSA’s Jim Winship and Gavin Rothwell. Email sandra@ sandwich.org.uk for further details.

NEW BSA WASTE GROUP Following an initial meeting of members in February, the Association is to set up a new Working Group on packaging and recycling. The aim of the Group will be to draw up guidance to help members make the best decisions on packaging and to share good practice.

www.sandwich.org.uk March 2020 11

NEWS

BODEGA RITA’S:

Coal Drops Yard, London Gourmet sandwiches have taken off in a big way in recent years with chef-inspired menus, international influences and unusual flavour and texture combinations. The latest exponent is Bodega Rita’s behind Kings Cross at the Coal Drops Yard development

B

ehind King’s Cross station there’s a desolate wasteland of a retail development called Coal Drops Yard. It’s not on the way to anywhere particularly and when the wind blows, as it did when I was there, it whips through the pedestrian walkways and adds to the chill at this time of year.

One of the few redeeming features is a welcome ‘oasis’ – tiny though it is – called Bodega Rita’s, a gourmet sandwich bar which has drawn considerable praise from venerable critics over the past 12 months. It celebrated its first anniversary in November.

There’s been a developing trend for gourmet sandwiches over the last three to four years, with Max’s Sandwich Shop in the vanguard of the development and others such as

12 March 2020 SANDWICH & FOOD TO GO NEWS

SNAPSHOT Dusty Knuckle and Monty’s Deli: all with chef inspired menus, international influences, unusual flavour and texture combinations – and all at a higher price than the average sandwich, of course - but satisfying consumers’ increasing zest for something different.

The format at Bodega Rita’s is inspired by the delis and corner stores found across New York City, serving takeout lunch and sandwiches by day, and mixed drinks and small plates by night. With only four seats inside, the bijou bodega emulates the laidback vibe of an NYC neighbourhood hotspot.

Founded and run by Missy Flynn and Gabriel Price (both with long experience in the restaurant industry), the food reflects both Mexican, Eastern European and New York influences.

“I’m the head chef,” says Gabriel, “but we have a fantastic chef de cuisine at the shop – she used to run a deli in New York, so we have a lot of cross-over references.

“For us, it’s all about taking everything we love from all the cuisines that we love and working out how to put it in between two slices of bread. We always try to navigate around the word fusion because it’s become a bit of a cliché, but that’s really what we do.”

The Bodega menu comprises sandwiches, some breakfast options, a range of natural wines and a few snacks. There’s a good balance of vegan and vegetarian options in the menu, but in spite of Veganuary, the best seller is the amazing “The Tony,” a New York-Italian sub, with salami, prosciutto, pesto, loose cubes of giardiniera, slightly spicy mayo and smoked cheddar cheese.

On paper it reads like a bit of a dog’s dinner, if I’m honest, but it really works, testimony to the hours that they put into the development side, trialling new recipes.

This is closely followed in the popularity stakes as a vegetarian options by The Highway Dan: a Hot Bean Devilled Egg Salad, Sesame, Celery and Cress on Dusty Knuckle Sourdough – the sourdough is quite frankly amazing and the combination of ingredients really takes the humble egg and cress sarnie, such a retail staple, to new heights.

The menu changes frequently: there’s a ‘Sloppy Joe hot meat sandwich due in a couple of day’s time when I visited.

One of their previous numbers has been the The “Debbie Drowner,” described here by The Independent’s Ed Cummings: “It takes its cue from the classic “French dip”, an American sandwich where you dunk a beef, onion and cheese baguette in a little bowl of gravy. Debbie Drowner was bread stuffed with cubes of chicken, bright pink onions, a sprinkle of black and white sesame seeds for texture, all garnished with a fat bunch of coriander. The sauce was earthy with cumin and hot with chipotle. They provided a spoon, or else you could just dip Debbie directly.”

And now there are plans to develop the chain. “We celebrated our first year’s anniversary in November,” says Gabriel. “We are currently trying to develop a site in central London, but it will have more seating, that’s for sure. That should be open by the summer. There’s definitely room for a few more as well.”

ALL-DAY SANDWICH MENU The Highway Dan Hot Bean Devilled Egg Salad, Sesame, Celery and Cress on Dusty Knuckle Sourdough The Tony Salami, Prosciutto, Pesto, Smoked Cheddar, Pickled Chilli Mayo, Giardiniera and Cheese Dust The BFF Baked Beetroot and Feta Falafal, Herby Yoghurt, Cucumber, Turmeric, Pickled Onions, Habanero Honey and Sesame on Dusty Knuckle Sourdough The King Bahn Mi Roast King Oyster Mushrooms, Peanut Butter, Carrot and Diakon ‘Slaw, Coriander, Mint, Chilli and Peanuts The Sophia Loren Roast Aubergine and Onion Polpetta, Artichoke Butter, Gem Lettuce, Hot Marinara Sauce, Pickled Pepperoncini and Toasted Almond Cheese Dust

BREAKFAST MENU • Gluten-free oat porridge • Miso scrambled egg brioche bun • Fried egg, crisp ham and chilli sandwich • Dusty Knuckle Sourdough Toasts: • Peanut butter in Jelly • Butter and Habanero Honey • White Miso & Chocolate • Plus: Pastries and Ozone Filter Coffee

www.sandwich.org.uk March 2020 13

NEWS FOCUS

PHE proposes a further 10% reduction on sandwich salt targets PHE has announced that the next stage of engagement is set to begin with the food industry on new voluntary salt targets, involving discussions on the technical aspects of further reducing salt added to everyday foods.

Its proposals for the sandwich industry include a further 10% salt reduction targets for sandwiches, to be achieved by 2023 (details below).

This follows the Government’s commitment in its Green Paper, ‘Advancing Our Health: Prevention in the 2020s’, to reduce salt in foods as part of a wider programme of work to lower salt consumption. This will significantly impact on heart disease, help reduce pressure on the NHS and ultimately save lives, it says.

The government recommends that adults eat no more than 6g salt per day. However, the most recent survey in 2014 found that adults in England are consuming on average 8g with some as much as over 20g a day. New figures on the nation’s salt consumption are expected later this year.

Public Health England proposes a further 10% reduction new salt targets for sandwiches, to be achieved by 2023. For those with high salt fillings this will mean an average of 325mg/100g (2017 target was 360mg/100g) and a maximum target of 540mg/100g (2017 was 600mg/100g.)

Those without high salt fillings would mean an average

of 240mg/100g (2017 target was 270mg/100g) and a maximum target of 315mg/100g (2017 was 350mg/100g) Although the above targets are supposed to cover retail and out of the home, they have also published proposed targets for out of home consumption on a per meal basis: Cured Meat Sandwiches - 1350gm per serving (2017 target was 1500mg) All other sandwiches - 1045gm per serving (2017 target was 11100mg).

One major change in the approach is that PHE is saying that potassiumbased sodium replacers can be used as the benefits of using these to replace sodium in foods ‘outweigh the potential risks’.

The British Sandwich & Food To Go Association is currently considering the new targets with its members, but it will be tough to achieve the proposed salt levels for sandwiches and maintain the support of consumers, particularly given the increasingly competitive nature of the food-to-go market, says Director Jim Winship.

“The 10% additional reduction being called for is also misleading as, despite considerable work to reduce salt levels to meet the 2017 targets, only 54% of products in ‘without high salt’ category were at or below the maximum levels set by PHE when they reviewed the results in 2018. For most, therefore, meeting the 2023 targets will involve reductions of much more than 10%.”

14 March 2020 SANDWICH & FOOD TO GO NEWS

The Green Paper sets out an ambition to reduce salt consumption across the population by a further 1g to 7g per day. This can only be achieved by a combination of reformulation action by the food industry and by consumers making healthier choices by checking labels and choosing lower salt products, as well as adding less salt to their food at the table, adds PHE. Eating too much salt is a leading cause of raised blood pressure, leading to thousands of heart attacks, strokes and early deaths.

Over the past 13 years there have been 4 waves of decreasing voluntary salt targets for foods. This has been the basis of the UK’s world-leading salt reduction programme which helped reduce salt consumption by 11% between 2006 and 2014. The programme sets out specific targets for different foods including bread, ready meals and breakfast cereals.

Dr Alison Tedstone, Chief Nutritionist at PHE said: “The UK food industry has led the world in gradually reducing salt in foods resulting in huge amounts being taken out of the nation’s diet, with people barely noticing any difference in the taste to their food.

“Good progress has been made but many of us are still eating too much salt including from everyday foods. The health risks can be devastating as too much salt can increase our risk of high blood pressure, leading to heart disease and stroke.”

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NEWS FOCUS

launches ‘On The Go’ format Sainsbury’s has launched a new ‘On The Go’ format. Simon Ambrose looks at their chances of succeeding on what has been a rocky road for some of its competitors Sainsbury’s has launched a new ‘On The Go’ convenience format, aimed at “delivering innovation in small spaces” for local shoppers.

Its Mansion House store in London’s Square Mile has been selected for the retailer’s first ‘On The Go’ store, combining freshly made and prepared in-store food and drink with convenient ways to shop with Sainsbury’s and Argos.

The supermarket’s last foray into the sector was its Sainsbury’s Fresh Kitchen food to go format, which

launched in 2011 although it failed to get beyond the trial stage.

An ambitious nine more On the Go stores are planned to open across Edinburgh, Bristol, Glasgow and London over the coming months, further testing the format in city centres. Sainsbury’s potentially has over 130 Local stores in busy urban areas that could be converted into On the Go stores.

Curiously, the title is exactly the same as the Co-op’s new and similar venture ‘On the Go’, which seems a

16 March 2020 SANDWICH & FOOD TO GO NEWS

little unwise, considering the intensely competitive nature of the sector!

Using data and analytics, Sainsbury’s has designed the 2,200 sq ft Mansion House Local to match the needs of busy city workers and ranges have been “expertly tailored”, says the company.

The new format follows the success of Sainsbury’s recently launched neighbourhood convenience stores, which offer residents in the local community a one-stop shop for a broad range of food and general

NEWS FOCUS merchandise products as well as convenient services.

Customers can choose to eat-in – for the first time perch tables have been placed at the front of store giving customers somewhere to enjoy freshly made and baked food from an in-store pizza oven, bakery and Sushi Gourmet concession, as well as hot porridge and drinks from a self-service coffee machine and orange juicer.

Products from counters have also been conveniently brought to a ‘grab and go’ station at the front of the store. Changed three times a day, it will offer customers a range of food to go for breakfast, lunch and afternoon tea.

Almost 90% of the products available in the store have been selected specifically to meet the needs of Mansion House customers.

Along with a wider selection of fresh food and floral products, some topperforming specialist and premium brands from Sainsbury’s supermarkets, such as Tony’s Chocolonely and Leon Grocery, have been added to shelves.

A range of digital services are aimed at helping customers shop quickly and conveniently and do more of their shopping under one roof. Customers can shop till-free using the SmartShop mobile app and rapid exit checkouts offer a quicker experience if shoppers choose to use a till. Argos and Tu clothing Click and Collect are also available.

The stores will help Sainsbury’s maintain its market-leading position in convenience, asserts the company.

For the last five years Sainsbury’s convenience stores have outperformed the market in terms of trading intensity and around nine million customers visit Sainsbury’s Locals every week.

By the end of this financial year (March 2020) Sainsbury’s will have invested significantly in improving 200 of its 807 convenience stores, with further upgrades and investments planned across the estate this year.

Graham Biggart, Sainsbury’s Director of Commercial Operations, said: “Convenience is a growing part of our business and we have greater capability than ever to truly tailor Local stores to local needs – across our products, formats, services and operations. Our new On the Go Mansion House Local is a great example, bringing a new kind of convenience to busy local workers with limited time and delivering the

curated range and fast experience that will enable them to get exactly what they want at pace. We’re confident this format will further strengthen our market-leading position in convenience.”

Donna Emerton, Sainsbury’s Mansion House Store Manager, said: “We’re really excited to bring local shoppers our new Mansion House store. By focussing on fresh ‘On the Go’ food and drink and making it even easier for customers to shop quickly and conveniently, we’re well-placed to bring busy city workers everything they need under one roof.”

So, why now is the key question many will be asking, and why do they think they can succeed when their previous venture and Tesco’s two excursions into the standalone food to go sector failed to get beyond the trial stage?

The answer is almost certainly twofold. The first reason is likely to be the current and future growth forecast for the food to go market. Virtually all research has shown continued growth, albeit at a slightly slower pace.

IGD Retail Analysis, for instance, predicts that it will grow 26.4% over the next five years to be worth £23.4bn by 2024 – more than double the 12.5% growth rate expected in the wider food and grocery retail market Simon Stenning, founder of FutureFoodsertvice.com, looked even further ahead at his recent presentation at the lunch! show. “If we look at the total market, the value is currently £90 billion across all aspects of eating and

drinking out of home. I’m forecasting that the total foodservice market is going to grow to over £106 billion over the next 10-11 years. Food to go currently accounts for around 24% value of the market – I think this will grow to between 25-30% of the foodservice market. That could take the food to go market up to £29 billion.

Meawhile, World Coffee Portal forecasts the UK branded coffee shop segment will exceed 9,400 outlets by the end of 2024, displaying five-year growth of 2.7% CAGR. The coffeefocused sub-segment, which includes market leaders Costa Coffee, Starbucks and Caffè Nero, is predicted to exceed 6,000 outlets by the end of 2024, displaying growth of 2.4% CAGR. The food-focused sub-segment, which is led

by Greggs, Pret A Manger, and Krispy Kreme, is anticipated to exceed 3,300 outlets, growing at 3.4% CAGR. The second reason may well be the Co-op’s apparent success with their new ‘On The Go’ format. First launched in Manchester at Piccadilly station last year, the venture is designed for a quicker shopping experience with fast self-service tills and a larger focus on its food ranges for customers buying breakfast, lunch or grabbing a meal on the go. The store features extended ranges to appeal to health-conscious customers, vegetarians and vegans.

In addition to this, the stores are zoned for customer ease, offering clear shopping missions, ‘food for now’ and ‘food for later’.

www.sandwich.org.uk March 2020 17

NEWS FOCUS

It’s latest opening, The Co-op’s Moorgate convenience store, caters to the growing trend for consumers shopping for fresh food “on the go” and includes a range of more than 10 YO! products including vegan sushi, chicken katsu bites, crispy salmon rolls and, salmon deluxe sushi packs.

Moorgate is the Co-op’s third “on the go” format store, following launches in Manchester’s Piccadilly Railway Station approach and, London’s America Square.

Opening close to London’s Moorgate and Bank Underground Stations, the store is focussed on offering ease, speed, quality and convenience for commuting consumers in the city in search of breakfast, lunch or dinner on the go.

The store also includes a free water refill station, an i-squeeze orange juice machine and, the retailer’s exclusive new vegan range, GRO. Alongside, coffee, an in-store bakery, sandwiches, hot food, award winning wines, meal ideas and, essentials.

Ian McCutcheon, Format Development Manager, Co-op, said: “Positioned close to underground stations and offices, the store is designed with time-pressed shoppers and busy commuters in mind. Catering to their breakfast, lunch and evening meal needs with ease, speed, quality and convenience at the heart of the shopping experience.”

Historically, there have been a number of other ventures from supermarkets. M&S launched its standalone Food on the Move concept in Baker Street, also in 2011 (the same year as Sainsbury’s Fresh Kitchen).

Operated by franchise partner SSP, the majority of the offer came from its existing Food on the Move offer, with the addition of a number of hot food products.

It eventually changed tack by focusing on travel sector units. The group opened a ‘landside’ M&S Food to Go outlet in 2015 at Newcastle International airport and an ‘airside’ unit in Birmingham Airport with SSP the following year.

18 March 2020 SANDWICH & FOOD TO GO NEWS

Tesco opened two trial ‘Food-to-Go’ stores in London: the first in September 2014, aimed at attracting commuters on Philpot Lane, within walking distance from the City’s Walkie Talkie skyscraper, and then a smaller store on Villiers Lane, near Charing Cross train station.

The first store was opened with a tieup with Fred’s while the second branch featured a Burrito Kitchen.

Tesco later admitted that customers hadn’t been interested and retail sources said that the shops’ prime locations and high rents had made the sites unprofitable.

Who would bet against them having another shot now with the current dynamic in the marketplace?

F&DE

NEWS

Tesco sales of vegan sandwiches rise by 75% TESCO sales of vegan sandwiches went up this January by nearly 75% compared with the previous Veganuary, with the most popular a falafel and hummus wrap.

Tesco food-to-go’s buying manager, Cate May, said: “Thanks to some great recent quality innovation in vegan wraps and sandwiches we are now seeing the emergence of a dedicated lunchtime plant-based shopper,” she told The Guardian.

“Until now most of the noise for vegan food – understandably – has been for meat-free alternatives to classics like burgers, sausages and steaks.

However, the rise of veganism and flexitarian diets will continue to have a major impact on the takeaway lunchtime market and choices available.”

Meanwhile, Sainsbury’s said sales of its vegan sandwiches are up 35% year on year compared with last January – and its On the Go vegan range by 23% in the same time-frame. At Waitrose, sales within its vegan and vegetarian range – including wraps, salads and snacks – were up by nearly 20% compared with last year, added The Guardian.

There has been a surge in the number of plant-based foods on offer in the UK, and this year a record 400,000-plus people worldwide signed up to the Veganuary campaign.

Since 2014, it has asked people to pledge to eat a vegan diet for the month of January.

It said the latest figure compares with 250,000 participants in 2019 and 170,000 in 2018. In the UK, 130,000 people signed up compared with 100,000 last year.

Millitec buy back Samworth’s minority shareholding MILLITEC have bought back the minority shareholding that Samworth Brothers has held in the business for five years. This follows Millitec’s relocation to a new site last year.

Millitec Managing Director Richard Ledger said: “We would like to take this opportunity to thank Samworth Brothers for all of their support.

This period has seen us grow from a small rural unit to a global force in manufacturing equipment for the food industry.

“Their faith in our potential as a supplier has allowed us to develop a fabulous range of new products which benefit the entire sector and which will help all of us in the food industry to face the growing challenges of labour shortage and increased costs.”

The change will see Millitec regain its SME status and allow them to benefit fully from their increased investment in R&D. Ledger continued: “We don’t see it as a parting of the ways, more of a coming of age and we look forward to working with Samworth Brothers and all of our other customers in the years to come!

“However the time is now right for us to strike out on our own and help lead the crusade for intelligent, integrated and hygienic manufacturing in the worldwide food sector.”

The new site boasts a dedicated design studio with state-of-the-art

20 March 2020 SANDWICH & FOOD TO GO NEWS

design equipment, 3D print studio, high-care robotics lab, clean room, CNC Machine shop, blast room and state of the art laser cutting machinery.

The investment was supported by the Invest in Derbyshire service.

The move will allow Millitec to treble its output and extend its ongoing R&D programme into energy efficient and time saving high-care robotics for the food processing industry.

Millitec has also paired up with Loughborough University researchers to ‘inject’ some culinary intelligence into their robots.

Dr Baihua Li and her researchers are developing machine vision and embedded AI technology for the company’s ‘Delta’ robots, with the aim of allowing them to recognise a range of ingredients. This could allow them to carry out advanced tasks, like picking up the right ingredients in correct quantities and in the correct order.

“This project will deal with various challenges in real-world factory conditions and meet the commercial requirements in accuracy, safety, and speed,” Li said. “The developed robust vision algorithms and camera-based sensing system will also reduce the system manufacturing cost.”

“We will transfer the latest advances in our research in machine vision, deep learning, and robotics to drive innovation for high-care food manufacturing.”

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EXHIBITIONS

UK Food Shows return this March The UK food shows return this March (30th-1st April, NEC Birmingham) with the remit of providing 2020’s most comprehensive window on trends, products, challenges and opportunities

T

he event unites five co-located shows under one roof, covering the complete supply chain in three comprehensive days of insight, innovation and inspiration.

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

While the content of each co-located show has been tailored to meet the exacting requirements of its respective audience, The UK Food Shows are united by four overarching themes: Health & Nutrition, Sustainability, Technology and Consumer Insight; issues faced unilaterally that will filter down into every part of the show discourse.

FOODEX It’s no exaggeration to say that manufacturing is on the cusp of a fourth industrial revolution, centred on technology, automation and sustainability. As the UK’s premier trade event for food and drink manufacturing, processing, packaging and logistics, Foodex will be the place to learn more about ‘industry 4.0’ and meet the innovators – speakers and exhibitors – helping make sense of it all.

Foodex Centre Stage will welcome lively debate and interactive masterclasses featuring leading speakers from across the industry.

The search for Britain’s Best Loaf culminates in a live judging session, followed by a glittering awards presentation. Already a key date in the baking industry calendar, the impartial stamp of excellence takes in categories including Gluten Free, Innovation, White and Wholegrain with two

NATIONAL CONVENIENCE SHOW The meeting place for likeminded convenience retailers hungry for everything new in a market worth some £47bn, returns in 2020, with key issues such as crime, technology, political engagement, sustainability, plastics, CBD, health and wellness, food-to-go and social media, set to be tackled head-on.

The Retailer Hub will be the place to find business inspiration, bringing together a selection of leading suppliers, retailers and industry experts to share cutting edge shopper insight and business advice, alongside practical demonstrations. categories for Sourdough – Traditional and Commercial (sourdough produced by the addition of cultivated yeast and/or the addition of a commercial sourdough product) reflecting its now stratospheric popularity with British consumers.

22 March 2020 SANDWICH & FOOD TO GO NEWS

THE INGREDIENTS SHOW Probiotics, prebiotics, microbiome, gut health, sports nutrition, active nutrition, maternal and infant nutrition, personalised nutrition, medical nutrition, healthy aging, digital and wearable technologies, botanicals.

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EXHIBITIONS The Ingredients Show is the place to see some of the big topics affecting and shaping the industry deconstructed, debunked and debated.

The Ingredients Education Lab will feature a programme of content curated by leading titles Nutra Ingredients and Food Navigator, allied to an exhibitor list boasting names such as Friesland, Campina Ingredients, HB Ingredients, Agrofusion and Caldic (UK) Ltd. The show, now in its third year, pledges big names, ground-breaking innovations and lively presentations and is set to deliver on that promise.

FARM SHOP & DELI SHOW Bringing together the great and the good of the speciality market to celebrate the very best of British produce, Farm Shop & Deli Show is where established players mix with burgeoning entrepreneurial brands to create a showcase like no other.

Throughout the three days, Farm Shop & Deli Live will be home to a comprehensive programme of demonstrations, interactive live debates and tastings, all focused on improving the bottom line.

Trends, trade secrets, testimonials and the influence of technology to reach and engage customers will be high on the agenda. Visitors will also have the chance to network with successful deli owners and learn how to grow and protect brand equity.

Stage highlights will also include Dragon’s Pantry – a new product showcase where daring entrepreneurs pitch to a group of ‘Dragons’, offering the tantalising prize of a potential listing.

Last but not least, the event will see the presentation of 2020’s Farm Shop & Deli of the Year Award, recognising excellence in the speciality retail market.

FOOD & DRINK EXPO For the past 26 years, Food & Drink Expo has been the flagship event for retail, wholesale and foodservice audiences focusing on finished products, and in 2020 the show returns, revitalised and ready to tackle the key challenges affecting the sectors.

Talking Shop Live is where these key themes will be debated. There will be several high-profile keynote speakers, alongside masterclasses, plenary sessions, live interviews and

panel discussions centred around hot button, state-of-the-nation issues.

Insightful input from MCA and HIM! will also help frame the debate and offer the most up-to-date market data and trends.

Exhibitors including Bridor, Campden BRI, Radnor Hills Mineral Water Co., The Vegetarian Society and Coffee Central, will be bringing their latest new products and initiatives to the show floor.

ITOR B I H X E

GROTE COMPANY LAUNCHES ROBOTIC SANDWICH ASSEMBLY Grote Company, an industrial food slicing and assembly equipment manufacturer, is now offering its industry-leading sandwich assembly line with robotic solutions. The new solutions further automate high volume, low value manual tasks – increasing throughput and quality for sandwich producers.

Robots, end effectors, and 3D vision systems are designed to the hygienic standards of high-care food production, integrate and interface with existing equipment lines, and are flexible to handle a variety of actions. Equipment is available as standalone machines or affixed to Grote’s Sandwich Cutter line.

“Robotics is obviously a big part in further automating food production, as demand grows with the population and manual labour continues to be limited. What we haven’t seen much of yet is robotics in high-care,” says CEO, Bob Grote. “With over 45 years of food industry experience, we’re confident in bringing robots to the applications we know extensively. To Grote, robots add another option to our automation equipment offering.”

Current applications for Grote robotic solutions include: sandwich lidding and de-lidding, stacking, positioning on the conveyor and placing in packaging. Future applications are planned within sandwich assembly, as well as Grote’s other markets, specifically pizza topping and ready-to-eat.

The new robotic solution will be on display at Foodex 30 March - 1 in Birmingham, UK. Visit the Grote Company stand Q241 to see a running sandwich assembly line, complete with 3D vision and robot sandwich lidder.

STAR

PICK

SEEPEX PUMP PARTNERSHIP WITH NATURE’S WAY FOODS An automated waste handling solution from SEEPEX is enabling Nature’s Way Foods to hygienically dispose of waste at its coleslaw and potato salad processing facility.

Its partnership with Nature’s Way Foods began back in 2014. The preparation of fresh, convenient food including ready-to-eat fruit and salad products for retailers, generated waste that had to be removed from high care production areas in an automated, enclosed hygienic system.

The existing equipment was underperforming, resulting in downtime and reduced production. In addition, some of the waste material was particularly challenging for traditional pumps: mangoes, peaches, nectarines and grapes all have hard internal stones or woody waste which cannot be pumped easily.

Over a period of two years, it supplied Nature’s Way with a series of open hopper PC pumps with auger feed screws and cutting devices to handle all their waste streams.

Nature’s Way returned to SEEPEX in 2017, when they were developing their coleslaw and potato salad facility. The challenge posed this time was for hygienic waste removal to handle not only different food wastes, but also the plastic pots in which they were contained.

Its engineers built two waste removal systems: one for packaged food waste, which is sent for anaerobic digestion; and one for the remaining organic waste, which is sent for composting.

Reject products are tipped into a bespoke open hopper PC pump system, which pumps the waste vertically into the factory’s ceiling space before being dewatered and compacted, to reduce the volume that is then transported offsite for disposal.

24 March 2020 SANDWICH & FOOD TO GO NEWS

PRODUCT FOCUS

Flexeserve launches new range of rear feed hot holding units FLEXESERVE’S new units are set to change the way hot food-to-go is served, says the company.

Featuring the added convenience of a smart controller, the new Rear Feed Flexeserve Zone range is designed to meet the logistical needs of sales environments where staff work mainly from behind a counter.

The new Rear Feed range comprises countertop units and an inline counterheight model. In this range, the unique fan system is integrated into the rear feeding doors at the back of the unit. This enables staff to re-stock more quickly, which also reduces time between cooking and hot-holding.

These will be the first Flexeserve Zone units to feature an entirely new controller, using cloud-based smart technology with internet connectivity. Designed specifically in collaboration with a leading manufacturer of commercial kitchen temperature controls, this system enables users to remotely operate the unit, as well as monitor usage and other statistics.

The hot-holding units maintain a wide variety of food at optimum serving temperatures for record hold times, without compromising taste or texture.

They keep food in a fresh state due to

unique, patented technology, combined with a comprehensive menu development and packaging optimisation service.

The unit’s ‘zones’ act as thermal barriers, enabling a variety of foods, requiring different serving temperatures, to be held within the same unit.

The ability to hold hot food for longer periods of time increases the opportunity for purchase. The result is that retailers can significantly reduce their waste and increase the profitability of product lines.

Jamie Joyce, Chief Executive, says: “Our new Rear Feed range of Flexeserve Zone units is the latest innovation in our mission to create bespoke hot-holding solutions for retailers.

“For some retailers, loading food-togo into a merchandiser from the front is a real challenge – particularly in certain sales environments and low staffed operations. By creating Rear Feed, we are able to bring these retailers into the world of hot-holding.”

Fatherson Bakery scoops Bakery Manufacturer of the Year Award ONE of the UK’s leading bakeries, where provenance and home baking form the heart of the company, Fatherson Bakery, has scooped Bakery Manufacturing Company Of The Year Award.

The Food Manufacture Excellence Awards attracts hundreds of entries from small start-ups to multinationals.

Commenting on their award win, Fatherson owner and managing director, Laurence Smith, notes: “We are so proud as a team to win this prestigious Bakery Manufacturing Company of The Year Award. To stand in the same category

as well-known companies such as the Finsbury Food Group, Greggs and Wrights Food Group is just amazing and credit to the Fatherson team.

“This is the first year of ownership as an MD of Fatherson, with my wife and business partner Mark Lewis and what a first year we have had. In March 2019, just a month after we took on the business, we launched a range of gluten-free snack bars and sold well over 75,000 units with repeat levels of more than 50%.

“We have in fact launched or re-launched over 25 product lines in the last 12 months, with 30 products planned for

this year alone. And we have invested heavily in eco-friendly packaging, an issue close to our hearts at Fatherson. As a result, we are looking to become the first bakery manufacturer to become completely ecofriendly on the packaging with 100% recycled and recyclable packs.”

“This award would never have been possible without the passion, drive and commitment from everyone at Fatherson, so a big thank you to the whole team.”

Laurence Smith adds: “We will continue to ensure that locally sourced ingredients and seed to shelf innovation, together with eco-friendly

packaging and new product development that meet retailer and consumer needs, form the heart of what we do best at Fatherson. And that ‘homemade taste’ and replicating the same ‘much loved’ baking practices used in the home kitchen will never be compromised at Fatherson. Providing provenance, delicious food, honestly made with British ingredients will remain at Fatherson and it is this approach, together with new thinking that is ‘best in class’ products, environmentally friendly packaging and new ingredient innovation, which makes us unique and award-winning.”

www.sandwich.org.uk March 2020 25

NEWS

All pictures from an existing shop, not the new opening

Winning a Sammies award gives Sandwich Sandwich a boost for new Bristol shop opening Award-winning Bristol sandwich bar Sandwich Sandwich has opened a new shop and it’s partly down to the confidence-boosting effect of winning gold last year

O

ne of our favourite Bristol sandwich bars Sandwich Sandwich has opened a new shop in Park Row, adding to existing sites at Baldwin Street, Cotham Road and Temple Way … and it’s partly due to the Sammies Award they won last year.

In May 2019 Sandwich Sandwich picked up a prestigious gold award from the British Sandwich and Food to Go Association.

Its Baldwin Street store won Best Independent Sandwich Retailer in the annual Sammies Awards for a variety of reasons including service, eating experience, product range, hygiene and cleanliness and generally being totally outstanding.

Josh Kleiner, son of owner, Nick, said before the new opening: “Winning that award last year showed us that we shouldn’t be afraid to open more places across the city and that we’re doing the

26 March 2020 SANDWICH & FOOD TO GO NEWS

right thing,” he told the Bristol Post recently.

“This year we’re really going to expand across Bristol, with another new shop in the city planned later this year. We feel like Park Row is the ideal location for us to open our next shop. A lot of customers who come to Baldwin Street said they miss our old site at the top of Park Street, which we closed three years ago because it was too small.

NEWS “So we’re looking forward to bringing our presence back to that area of Bristol. The new shop is going to serve all the Sandwich Sandwich classics that people have grown to love, with our full sandwich menu alongside everything else including cakes and hot stacks.”

The family-run Bristol chain has become known for its delicious creations since being founded more than 30 years ago, using only the freshest and locally sourced ingredients.

Popular options on its menu include the rare roast beef, red onion and horseradish and the chicken, chorizo, pesto and spinach - and it’s fair to say staff don’t hold back on fillings.

The business utilises a central kitchen at Baldwin Street and food is delivered fresh every morning to the other shops. Service is absolutely at the heart of the business. “It’s obvious,” said dad Nick, owner of the business.

“Apart from the food, it’s the most important thing. If you’re happy, people want to be around you – that’s how it works.”

Amazingly, all their fillings are home-made – including cooking all their meats – unusual for a sandwich bar to take care of everything, but it’s the only sure fired way to guarantee quality, which is one of the hallmarks of the operation.

How do they develop new products?

“Just inspiration really. We go out to eat a lot and we spend a lot of time visiting sandwich shops in America.”

Even more amazingly, unlike the majority of sandwich bars, they have a very low turnover of staff. “We’re a family,” said Nick,” when we interviewed him last year.

Cautious expansion has always been a watchword for the chain certainly when it comes to expansion outside the city. Likely operational problems of long-distance control and

maintaining consistency of product across a growing chain have to figure strongly for any sensible operator.

Founder Nick Kleiner has told us: “We’re temped to open outside the city - particularly in London, where I came from around 20 years ago. but it’s difficult. You need to have someone there who is in tune with the food that we do, for one thing,” So how did they arrive at the curious but arresting shop title? “It was my father’s idea originally,” says Nick.

“He was thinking along the lines of the ‘New York, New York’ song and we adapted it to ‘Sandwich Sandwich, so good we named it twice’, but the second part got dropped – it was just too long.”

Like all great awards programmes, the Sammies covers every aspects of the sandwich and food to go industry with awards for companies large and small.

There is recognition for everything from Best New Sandwich to Marketing and Retail. The Independent Retailer Award takes the Sammies judges around the country looking at quality independent sandwich shops.

Nick added last year: “It’s great to be recognised with a national award. Sandwich Sandwich is a Bristol institution but to be recognised nationally is such a wonderful accolade for our family-run business.”

www.sandwich.org.uk March 2020 27

Grote steps up sandwich manufacturing robotics investment in the UK Grote Company is ramping up investment in its UK sandwich manufacturing equipment. In addition to growing the robotics team, it’s expanding engineering capabilities and the manufacturing base and moving to a larger facility in the summer. Simon Ambrose quizzed CEO Bob Grote on new developments, including its partnership with Stäubli Robotics, a leading international player in industrial automation for its robotic solutions

SANDWICH MANUFACTURING HOW IMPORTANT IS ROBOTICS FOR GROTE IN THE UK SANDWICH MANUFACTURING INDUSTRY NOW? Robotics is very important to Grote Company because it’s important to our sandwich manufacturing customers.

The food processing industry is facing labour shortages, safety and sanitation regulations, and increased production requirements to meet growing demand – all which necessitate increased automation.

We’re addressing this by enhancing our equipment line with high-care robotic systems that integrate and interface with our machines. Initial projects have robots working in conjunction with our sandwich cutting machines, automating food-contact actions that prepare a sandwich for cutting or handle a cut sandwich before packaging, such as lidding and de-lidding, stacking, aligning, and skilleting. Systems can either be affixed to the cutting equipment or standalone cells with dedicated mounting and guarding. Custom end effectors allow for simple changeouts between sandwich formats - from square bread to round wraps and rolls.

Grote has partnered with Stäubli Robotics, a leading international player in industrial automation, for our robotic solutions. With our almost-50 years of experience in manufacturing food processing equipment and Stäubli’s humid environment (HE) robotic arms, we’re combining our expertise to bring the best-in-class robotic solutions to the high-care food industry. Current installations and projects involve some of the largest sandwich processors in the UK and U.S. and have a projected revenue of £6m in 2020.

We’re not stopping with sandwich assembly robotics. We are also pursuing robotic enhancements to our slicers and pizza topping equipment line. We believe robotic automation is the future of food manufacturing.

Bob Grote

equipment that is flexible for multiple applications, safe, sanitary, and provides value to our customers.

Consumer trends influence our customers’ product mix and therefore our equipment’s usage. In food-togo, we’ve fielded several projects for charcuterie, bakery, pizza, and of course sandwiches, wraps and rolls.

In the U.S. we’ve installed a large base of jerky slicers and have seen interest for meat alternative and vegan product slicing.

Our acquisition of Pizzamatic in 2015 brought us back to our company roots in pizza. Because of the desire for convenient, yet high-quality products, our pizza topping equipment line scales up or down for various-sized operations and applications. Alternatively, changeouts and sanitation are designed to be quick between SKUs. In addition to robotics, last year we expanded our sandwich cutting line to include the Universal Cutter. Its cutting area is up to 305 mm, giving processors the flexibility to cut virtually any sandwich, wrap and roll in half accurately and cleanly – reducing cost and increasing efficiency.

WHAT ARE THE BIGGEST CHALLENGES FACING THE COMPANY IN THE UK TODAY? Food manufacturers of all sizes are increasingly investing in automation equipment to keep up with demand and speed-to-market requirements – not to mention the flexibility that’s essential for additional production, yet sometimes shorter runs for a more diverse product mix. We must address these contradictory pressures for our customers by continuously enhancing equipment functionality, throughput, and/or speed.

Fortunately, the strong U.S. dollar has allowed us to invest further into the UK. In addition to growing our robotics team, we’re expanding our engineering capabilities and manufacturing base and moving to a larger facility in the summer of 2020.

GROTE WAS KNOWN FOR ITS INNOVATION GOING BACK TO AFT AND SINCE THEN. DOES THAT CULTURE STILL PREVAIL NOW? Absolutely. Our founder Jim Grote is in relentless pursuit of innovation and it runs through the entire backbone of our organization, including Grote Company, Vanmark Equipment, as well as Donatos Pizza and The Edge – Jim’s retail pizza chain and innovation centre respectively, which are both located on our Columbus, Ohio campus.

Now into the second generation of family ownership, with the third joining the business, we’ve built on his vision of advancing food processing through diversification and development, while remaining customer committed. Because our customers – who are leaders and innovators in their own right – also demand innovation from us.

WHAT OTHER AREAS HAVE GROTE IMPROVED IN OR MOVED INTO IN THE LAST FEW YEARS IN THE SANDWICH AND FOOD TO GO SECTOR IN THE UK? Grote equipment can be found throughout the food-to-go category, from sandwiches and pizza to a wide variety of sliced applications. We’ve been purposeful to update and design

www.sandwich.org.uk March 2020 29

SHOPFITTING

BRAND MAKEOVER

In his last article Adrian Kilby, founder and director of The Formation Agency, explored the reasons one might consider a brand makeover and the implications to both the business and the customer.

He also highlighted the potential pitfalls of an ill-conceived and hurried strategy. In this concluding part, he focuses on the practical implementation of evolutionary to revolutionary makeovers, using examples from their portfolio.

A

respectable design agency should always spend time immersing itself in your business to understand what is integral and what is superfluous; what’s the life blood and what’s just excess fat?

The good ones are consultants and have a responsibility to respect your brand and to challenge you through considered opinion, not ill-informed arrogance.

Change for the sake of change is short-sighted and unsustainable, but the retention, reimagining or development of existing signature features of the brand can result in a spectacular metamorphosis.

Initially launched across Poland, the refresh proved so successful in terms of sales uplift and customer feedback that the programme was extended to the Netherlands, Austria and Switzerland.

The Evolutionary / Revolutionary Approach This is where clear continuity may be required with the visual identity of the brand, but the three-dimensional, experiential elements require a major revision.

The Evolutionary Approach This is the less extreme of the approaches. It is normally undertaken when a brand wishes to consolidate and refresh without committing to a significant repositioning exercise.

It is an opportunity to address fundamental issues of layout, customer journey, product presentation and visual presence.

WILD BEAN CAFÉ: EUROPE BP wished to review its estate in Europe. The existing logo and multibean ‘wallpaper’ was to be retained, but work was required to improve the overall presence and customer experience of the WBC concessions within the forecourt shops.

A brand ‘toolkit’ was created that could be easily shipped and assembled overnight.

Generic graphic templates were designed that could be simply updated with the sales and marketing material for each country.

Adjustable goalposts carrying the logo and menu panels increased both the brand’s visibility from the forecourt and its presence within the shop.

Driver-related graphics and point of sale completed the refresh.

30 March 2020 SANDWICH & FOOD TO GO NEWS

WILD BEAN CAFÉ: UK Following the success of our European work for BP, we were commissioned to undertake a relaunch of the entire concept in the UK. Facing competition from the branded high street coffee houses and increased customer expectations, non-fuel transactions were decreasing and the offer was becoming more and more irrelevant.

To reflect a major investment in food innovation and customer service, the brief was to position the offer as a credible alternative to the high street but retain the ‘signature’ of the

SHOPFITTING WBC brand. This was achieved by an evolutionary approach to the logotype and a revolutionary approach to the interiors and marketing material.

The iconic oval was retained, but new typography and a monochromic palette gave a more contemporary, deli-like feel to the identity.

Following the launch, sales rose by over 40% and the concept was rolled out across the whole of the UK.

The interiors celebrated the use of natural materials – including reclaimed timber, granite and brick.

Biodegradable packaging was introduced and a touch of humour was added through the reimaging the classic English road signs, creating a resonance with their driver customer.

MOTHER’S MARKET & KITCHEN MM&K is a chain of organic supermarkets based in Southern California. Founded in 1978 by a group of yoga enthusiasts, it was important to keep their unique sense of innocent independence, yet develop a contemporary relevance and credibility.

The logotype was very close to the founder’s hearts and had a real resonance in the market. Therefore, as with WBC, we elected to undertake a subtle refresh.

The design was simplified, typography was redrawn and the vine leaf /ampersand device added both charm and clarity.

The existing interiors were dated -they were virtually impossible to navigate and illogically stocked and signposted. A new layout, wider aisles, high visibility signage and a complete rationalisation of product transformed the spaces.

The individual quirky personality of the brand was maintained through inventive graphics and a vein of understated humour.

The first new site saw uplift of 100% in opening sales.

The Revolutionary Approach This is the opportunity for a brand to completely reposition and relaunch - either in response to internal rationalisation or identified, external potential.

HUMMUSBAR Demonstrating my premise outlined in in Part One, that a good product can support a poor identity, Hummusbar was already a successful chain of restaurants in Budapest.

Despite a tired and somewhat amateurish identity and interiors, the owners were receiving frequent requests for franchising. Realising the potential, they understood that the whole concept required major restructuring and rebranding, in order to consolidate a sustainable and credible international positioning.

The logotype took direct reference from the signature product, making the chickpea integral to the identity.

This then gave us a character to develop that became a flexible and very memorable ‘personality ‘.

www.sandwich.org.uk March 2020 31

SHOPFITTING artworks with the accompanying copy now providing witty references to product and provenance.

The brand has expanded to fifteen restaurants with franchises across Europe.

So, to all you clients contemplating a potential makeover in this bright new decade, I will leave you with these words of wisdom: Demand that form follows function Beware the agency that insists on throwing your baby out with the bathwater Remember the fable of the ‘Emperor’s New Clothes’

The interiors were completely redesigned. Careful not to lose their original, casual accessibility, we introduced natural tones, warm woods, fabrics, and a range of seating options.

The walls of the original restaurants carried handwritten quotes.

Inspiring, perhaps back in 2005, but by 2015 rather hackneyed and overused. However, again we felt that the principle of the idea could be reimagined as three-dimensional

32 March 2020 SANDWICH & FOOD TO GO NEWS

Adrian Kilby is founder and creative director of The Formation agency. www.theformation-cc.co.uk Please contact: adrian.kilby@theformation.co.uk

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PACKAGING

Cawleys closes the loop on compostables CAWLEYS Waste Management has entered into a new eco partnership with packaging company Vegware. Its products are made from plants, using renewable, lower carbon or recycled materials and designed to be commercially composted with food waste.

The range includes over 300 products includes cutlery, hot and cold cups, tableware and takeaway containers.

The used Vegware items need to be transported to the correct composting facility in a completely uncontaminated state. Cawleys are now offering a comprehensive collection and transport service to all Vegware clients in the region to ensure a closed-loop approach.

Cawleys collects the used plant-based packaging from around Bedfordshire, Hertfordshire, Buckinghamshire and Northamptonshire and take it to an approved local facility for processing. There, it breaks down into high-quality soil improver in fewer than 12 weeks.

“We’re delighted to give our joint customers the assurance that their Vegware packaging is being composted. Cawleys provides an excellent service that enables customers to close the loop,” said Annalise Matthews, Waste Management Consultant at Vegware.

Commenting further on the partnership, Anna Cawley, Customer Services Director at Cawleys, said: “We are extremely proud to be working with Vegware to ensure a closed-loop solution for the many businesses and organisations who want to do their best for the environment.”

Compostable packaging showcases fantastic food TODAY’S most important packaging developments in the food to go arena are products which are fit for purpose, but which also deliver the wow factor while contributing to a business’ environmental sustainability credentials.

“Our specialist packaging is designed to showcase the fantastic food of our customers and make mouths water,” said Tri-Star Packaging Sales and Marketing Director Lee Richards. “At the same time, Tri-Star is constantly working to offer new ranges which measurably improve customers’ sustainability story. Two great examples are our new Meal Box To Go and Buddha Street Food Bowl ranges, which are both made from bagasse.”

The innovative Meal Box To Go mono material pulp solution features a unique ‘Fold & Click’ locking concept that avoids leaks and spills, ensuring secure transport for hot and cold takeout and delivered meal services.

Meal Box To Go is made from a home compostable bagasse pulp, an innovative, sustainable packaging material which is made from fibres of plant origin – natural materials which are both abundant and renewable.

Adding to its eco-credentials, these bowls can also be recycled where composting is not available. An optional PLA lamination suitable for industrial composting can be added which provides extra resistance and longer shelf life.

Easily stackable, fillable and closable, the Meal Box To Go is available in four formats – square, rectangular, or with compartments – from 500ml to

34 March 2020 SANDWICH & FOOD TO GO NEWS

1000ml. It is ovenable up to 200°C for 30 minutes and microwavable up to 3 minutes for all types of food.

Combining sustainability with innovative design, the bagasse material from which the Buddha Bowls are made is renewable and fully compostable.

They come with a range of transparent hot and chilled lids, ensuring that food remains on the show at all times.

Available in 750ml and 1000ml sizes, Tri-Star’s natural-looking tableready leak-resistant Buddha Bowls are designed for a variety of hot and cold food-to-go options and feature secure locking lids. Natural and laminated pulp material is available, suitable for freezers, microwaves and ovens.

Natural pulp Buddha Bowls are best suited for ultra-fresh products – with up to 2 days of shelf life available. They are suitable for hot food counter service and Microwave reheating is also possible, at a maximum 800W for two minutes.

Buddha Bowls with laminated pulp material are ideal for an extended shelf life – with 3 to 6 days of preservation.

The material can be reheated in both ovens and microwaves, up to 150°C for a maximum of 30 minutes.

WE ARE MAKING FOOD PACKAGING CIRCULAR Circularity at Faerch

Tray-to-tray recycling

As the world’s first supplier of food trays with integrated recycling capabilities, we have taken the lead in making food packaging truly circular.

In 2019 Faerch recycled the equivalent of 15 million water bottles diverting them away from land fill.

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Faerch Group

PACKAGING

Coveris launch RecyclaLite at Packaging Innovations COVERIS showcased its recyclable packaging of the future at the recent Packaging Innovations show, the UK’s leading industry event for the packaging supply chain at the NEC, Birmingham.

A manufacturer of both paperbased and flexible plastic packaging, Coveris’ latest product innovations align with industry leading sustainability targets.

Driving sustainability progress, Coveris launched an innovative lightweight sandwich skillet RecyclaLite at Packaging Innovations.

Developed as part of its roadmap to recyclability development strategy, the new sandwich packaging is the most easily recycled skillet available in the food-to-go sector meeting evolving Confederation of Paper Industries (CPI) and OPRL recycling requirements.

It features a reduced film gauge – the thinnest used for laminated board sandwich packaging - and peel function. The peel function is incorporated in the pack design encouraging the separation of film from board by consumers or easier separation during the recycling process.

As a result of the downgauged film, RecyclaLite is Coveris’ most lightweight skillet to date with no compromise to protective, functional and shelf life benefits.

As the UK’s leading manufacturer of laminate sandwich and wrap packs, producing over 550 million packs a year, Coveris recognises its responsibility to drive the recyclable packaging technology of the future.

Delivering a fully circular, reduced CO2 solution for multi-pack products for beverage and grocery sectors, Coveris’ new Duralite R range offers a next generation shrink film solution that is both 100% recyclable and contains up to 50% post-consumer recyclate (PCR), plus an optional preconsumer top-up recycled material.

The additional pre-consumer recycled content is provided by Coveris’ own zero-waste circular manufacturing process at its extrusion facilities. The 100% recycled solution Duralite R offsets the need for virgin materials whilst still maintaining the same robust performance, optical clarity, line efficiency and awardwinning print.

Finally, Coveris’ innovative recyclable PE+ films are a mono-

material sustainable solution developed for packaging applications to support recyclability and food waste reduction targets.

Using co-extrusion and shelf life optimisation technology, PE+ films offer an OPRL-compliant, recyclable alternative to plastics such as OPP not widely recyclable within the UK infrastructure.

Having launched for Tesco salad and Co-op prepared vegetable packs in form-fill-seal formats, Coveris is now set to extend the application of these recyclable films to further categories.

PCRRG welcomes new paper cup recycling label THE OPRL (On Pack Recycling Label) has announced that paper cups will have their own Specialist recycling label to support the wide range of UK paper cup recycling programmes, including in store and on-street, office, workplace and industry collections by waste contractors, bring bank and post back schemes.

This recognises the progress that the industry has made to drive effective infrastructure for recycling paper cups.

The PCRRG (Paper Cup Recovery and Recycling Group) welcomes this move and sees the Specialist OPRL label as a reflection of the collaborative

work the industry has undertaken and the schemes and projects that have been implemented to achieve the recognition that paper cups are nationally recycled throughout the UK. Neil Whittall, Chairman of the PCRRG, said: “We have been working closely with the OPRL to demonstrate that the industry takes recycling paper cups seriously and has made great progress to ensure that the opportunity exists to recycle every paper cup used in the UK. “Now that manufacturers and brands who are part of the OPRL scheme can use this new label, it

36 March 2020 SANDWICH & FOOD TO GO NEWS

will be clear to consumers that they can recycle their used cup at any participating store or at any one of the wide range of schemes now in place. We know that consumers find it confusing as to what to do with their used cup and the new label will go a long way to help overcome this.”

The PCRRG provided detailed evidence to the OPRL on the work it has carried out and the collection points and recycling opportunities for paper cups throughout the UK. The new label also has the support of WRAP (Waste and Resources Action Programme).

The must-have sandwich and food to go industry magazine L

fo

RY 2019 ISSUE 179 FEBRUA

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Sandwich

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INT ERN ATI ONA

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ISSUE 180 MARCH 2019

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ISSUE 181 MAY

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LIN RA P

Colour Me Delicious

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The Botanical Plus Packaging & Labelling Range Creates a Vibrant New Look for 2019

Sandwich food to go news INTERNATIONAL

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Introducing the new ‘Let’s Do Lunch’ range from Colpac.

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MISSION MAKES IT POSSIBLE

Tikka Biryani Kebab developed by Kim Hartley, Mission Foods’ Development Chef and British Sandwich Desig ner of the Year 2018.

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To subscribe email: membership@sandwich.org.uk To advertise email: paul@jandmgroup.co.uk For editorial information email: simon@jandmgroup.co.uk

To advertise call Paul Steer on 01291 636342 March 2020 37

PACKAGING

Colpac launches extension to Zest Eco-Packaging Heat Seal Range COLPAC have announced an extension to its award-winning Zest Eco-Packaging Heat Seal range – creating a uniquely sustainable range for chilled food-to-go.

As the next generation of sustainable packs from Colpac, the Zest Eco-Packaging range continues the company’s heritage of introducing the latest sustainable materials and concepts onto the market through its innovative food packaging solutions.

In the creation of the range, Colpac have avoided the need for plastic coatings and laminates, by utilising the latest in grease resistant board coatings together with PEFC sustainably sourced cellulose for windows. Under the range, Colpac will launch five new products, including a square cut sandwich pack, a wrap pack, two different sized sandwich packs and a salad pack. Significantly, technology used within the range tackles many of the sustainability concerns that are impacting on the food service and retail markets today.

The cellulose used is made from wood sourced from sustainably managed woodland, carries the PEFC accreditation and is manufactured in the UK in a highly sustainable way.

While cellulose is a polymer, and, as such, a plastic, it carries the Vincotte OK Home compost accreditation, the EN13432 accreditation, and isn’t made from carbon contributing fossil fuels.

The Zest Heat Seal range is manufactured from a recyclable and sustainably sourced board, that is commercially compostable to EN13432. Moisture and grease resistance are high (KIT 12) the waterbased coating which performs well under shelf life tests.

“Our team work tirelessly with material suppliers and extensively test sustainable alternatives in the creation of our products,” explains Colpac’s Head of Marketing & Product, Kate Berry. “We have achieved less than 5% bioplastic, meaning that these packs are future proof with regards to recyclability and if too contaminated with food waste can be composted where facilities exist.”

The 5% bioplastic content importantly is well within the OPRL guidelines published in January 2020.

Zest Heat Seal packaging will still be recyclable when the aspirational 5% plastic content comes into effect, extending its appeal internationally where some countries have already set the 5% goal.

The window can be easily removed should a consumer wish to compost it as it is both commercially compostable to E13432 and home compostable.

Cellulose also improves the clarity of the window to showcase product compared to the usual fossil fuel-based alternatives, while providing additional UV protection.

38 March 2020 SANDWICH & FOOD TO GO NEWS

Heat sealing the packs – which can easily be done on a large scale by a food manufacturer or in a kitchen using Colpac’s flexible range of heat sealing equipment – also helps to minimise the use of extra materials such as labels which can complicate the recycling process further.

The range also helps to tackle the major issue of food waste as it seals the pack and so extends food shelf life by two or three days. Typically, the carbon contained in food packaging compared to food is far less than 10%, so the ability to extend the shelf life of the food by just one day could make a huge dent in the current food waste crisis. WRAP chief executive, Marcus Gover, recently announced that the average family annually wastes £700 of worth of food – equating to 4.5 million tonnes, and WRAP have also declared that by extending product shelf life by just one day could save 250,000 tonnes of this waste.

The range was officially launched

by Colpac at the recent Packaging Innovations Show, NEC Birmingham.

“There are many challenges facing the food packaging industry today and we are delighted that our Zest EcoPackaging Heat Seal range responds to so many of these. The Packaging Innovations show is an ideal platform to market our most recent innovative solutions,” concludes Kate.

PACKAGING

Herald increases bagasse range to meet demand HERALD has expanded its range of bagasse items, which sit alongside the quality disposables manufacturer and supplier’s selection of biodegradable, paper, single and double wall, 8 oz, 12 oz and 16 oz hot paper cups, in a bid to add further value and range to its offering, while meeting the demand for greener products.

The bagasse range now includes square, round and rectangle plates, in varying sizes, bowls and hot boxes, chip trays, burger boxes, noodle boxes and other

lunch boxes – all of which are expected to appeal to the food to go market.

Herald has stayed ahead of the trend for

environmentally friendly and alternative products in recent years, introducing natural birchwood cutlery, stirrers and skewers, alongside a

cornstarch cutlery range – which looks and feels like plastic but is natural and completely biodegradable.

Managing director of Herald Yogesh Patel comments on the company’s current focus: “We’re aware that the market is currently being driven by a demand for greener products. However, our customers appreciate the widest possible selection of such goods so that they can make a considered choice based on what is best for their business model.”

Tel: 0208 507 7900. www.heraldplastic.com

www.sandwich.org.uk March 2020 39

BRITISH SANDWICH

DESIGNER OF THE YEAR 2020

£5,000 in Prizes to be Won

W

ith the regional heats now drawing to a close, the hunt for a new Sandwich and Food to Go Designer of the Year is well underway. With a total prize of £3,500 for the overall winner, as well as the most prestigious creative sandwich title in the UK, there’s a lot at stake!

THE COMPETITION Recognising the huge rise in the food-togo market, we are delighted that this year’s competition can encourage total creativity with the chefs being tasked to make either a sandwich or food-to-go pot in any of the categories.

The British Sandwich Designer of the Year has seven categories and we are thrilled to be working with some exciting sponsors for this year’s competition After registering for the competition, chefs were sent samples of the sponsors ingredients to use in creating their recipes, which were then submitted for judging.

From the recipes, the semi finalists have been invited to regional heats across the country where they have been asked to make up their recipe 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 7 May 2020 at The Royal Lancaster London Hotel where they will again be asked to make up their entries for judging by Celebrity Chef Theo Randall

40 March 2020 SANDWICH & FOOD TO GO NEWS

and a panel of industry buyers.

The entries are 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.

THE PRIZES Every entrant at the final will receive two tickets to the popular British Sandwich and 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 2020 and will receive an additional cheque for £3,250.

ABOUT THE SPONSORS AND THEIR INGREDIENTS

Applewood Competition Ingredient: Applewood Free From Applewood Free From has been developed in response to the growing vegan market. Emulating the creamy Applewood flavour, this creamy smokeflavoured 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.

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

Royal Greenland Competition Ingredient: Royal Greenland MSC Cooked and Peeled XL Cold Water Prawns Royal Greenland MSC Cooked and Peeled XL Cold Water Prawns are a delicacy, with their pink colour and firm, juicy texture. From their origin in the icecold 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.

Sam Browne Foods Competition Ingredient: Sam Browne Foods Shredded Duck Sam Browne Foods Shredded Duck makes for a tasty sandwich or food to go ingredient. Paired with different flavours, the delicious meat can make a versatile filling or topping for the ultimate food to go lunch.

Shaws Competition Ingredient: Shaws Smoky Bean Salsa Grupo Bimbo Competition Ingredient: Piada – an authentic Italian flatbread Grupo Bimbo UK Ltd’s Piada – an authentic Italian flatbread is a brand-new product to the UK, made from individual dough pieces, containing olive oil, that are flattened, resulting in a delicious flat bread, thicker than Mexican tortilla style wraps. Straight from Modena, famed for gastronomic classics such as Parmigiano Reggiano, Prosciutto di Parma and balsamic vinegar, Grupo Bimbo’s traditional, authentic Piada – an authentic Italian flatbread come in three different flavours. For the Sandwich & Food to Go Designer competition, chefs are asked to make a sandwich or food to go product using the traditional olive oil Piada – an authentic Italian flatbread.

Shaws Smoky Bean Salsa has been developed in response to the ever-growing taste for Mexican street food, ticking boxes for the higher protein & fibre health trend with its three-beatn mix. The salsa also contains less sugar than most condiments, whilst harnessing the smokiness of chipotle and paprika for flavour impact.

The product is suitable for vegans and will appeal to millennials and gen x alike.

Daregal Gourmet Ltd Competition Ingredient Darégal’s Sri-Lankan Curry Leaf & Hen Miris Pesto Darégal’s Sri-Lankan Curry Leaf & Hen Miris Pesto is a delicious twist on a classic pesto created with authentic Sri Lankan Curry Leaf & Hen Miris Chilli and can be used as an aromatic addition to sandwiches, salads and sauces. Developed in response to the growing demand for authentic regional ingredients, this pesto delivers a mellow background heat with earthy and fragrant flavours ideal for a sandwich or food to go lunch offering.

For full competition details and a full list of sponsor key ingredients please visit www.sandwich.org.uk

REGIONAL COMPETITIONS WERE HELD AT: NORTH EAST Tuesday 3rd March Greggs PLC, Newcastle-upon-Tyne MIDLANDS Thursday 5th March TMI Foods Ltd Northampton SOUTH EAST (LONDON) Wednesday 11th March Greencore West Drayton SOUTH WEST (BRISTOL) Thursday 12th March National Catering Equipment Centre Bristol

www.sandwich.org.uk March 2020 41

BRITISH SANDWICH

DESIGNER OF THE YEAR 2020

NORTH EAST HEAT H. Smith Food Group Shredded Chicken

Applewood Vegan “Free From” Asian Smokey Toastie

Chicken in a Dill, Tarragon, Salsa Spinach Wrap

Vegan Applewood and Wild Mushroom Club

Krazy KFC?

A Smokin Cauliflower Pot with Roasted Kalettes

BBQ Croque Chick

Applewoodology

Thai-Tanic Chicken Sub

FLAT OUT Rootin’ for the Cheez

Chicken Skate Bao Buns

Grupo Bimbo Uk Ltd’s Piada, an authentic Italian flatbread

Royal Greenland MSC Cooked and Peeled Cold Water Prawns

Whitby Mackerel Wrap

It’s a New Prawn, it’s a New Day

The Rib Tickler

Prawn Thermidor Crusty Baguette

Smoky Chipotle Pork Flatbread

Snap Bang Prawn

‘Wrap (um)’ Gangnam Style

Prawn Tastic

Posh Lamb Kebab

A Right Royal Affair...Savoury Eclair

Emily Pascoe, Greggs

Laura Jewell, Java

Ben Laws, Java

Kim Hartley, Mission Foods

Denise Keith, Lettuce Eat Healthy Kim Hartley, Mission Foods

James Stoddart, On a Roll Sandwich Company Dean Skinner, Deli-Lites

Dave Graham, Around Noon

Ben Laws, Java

Ben Laws, Java

James Stoddart, On a Roll Sandwich Company

Emma Taylor, Greencore

Ben Laws, Java

Dawn Roe, Saints & Sinners

Dave Graham, Around Noon

Dean Skinner, Deli-Lites

Ryan Pyrie, Lettuce Eat Healthy

Ben Laws, Java

Kim Hartley, Mission Foods

Sam Browne Foods Shredded Duck

Shaws Smoky Bean Salsa

Duck-Kah Cous Cous Tabouleh Salad

“Getting Your Oats” Vegan Burrito

Roll with it

Honey Pork and Smoky Bean Tostados

I’m Quackers (Duck Sausage Roll)

Beer Roasted Cauliflower and Smoky Bean

Quack Wrap

MEXICONE

The Big Bing Theory - Jainbing

Smoky Bacon Pancakes

Dean Skinner, Deli-Lites

Dean Skinner, Deli-Lites

Laura Jewell, Java

Aisling Lavery, Greencore

Ryan Pyrie, Lettuce Eat Healthy

Emily Pascoe, Greggs

Aisling Lavery, Greencore

Kim Hartley, Mission Foods

Kim Hartley, Mission Foods

Ben Laws, Java

Daregal Gourmet Ltd : Sri-Lankan Curry Leaf & Hen Miris Pesto Curry Leaf Pesto “Bhaj”azzled Quesadilla Dean Skinner, Deli-Lites

Sweet (potato) Like Pesto Emily Pascoe, Greggs

Wingin It

Emma Taylor, Greencore

Pesto Parmo Ball Baguette Lacey Stubbs, Java

Sri Lankan Pesto Roasted Veg Crumble Goats Cheese Pitta Laura Jewell, Java

Sri Lankan Health Pot

Katherine McCloy, Greencore

42 March 2020 SANDWICH & FOOD TO GO NEWS

MIDLANDS HEAT

BRITISH SANDWICH

DESIGNER OF THE YEAR 2020

H. Smith Food Group Shredded Chicken

Applewood Vegan “Free From” Bruce’s Miso Toastie

Chicken Truffalo

Dirty Vegan Cauliflower Mac n Cheese

What the Cluck?

Ital Cheese

The Tandoori Shredded Chicken Flatbread

Thyme for Cheese

Smokin Chick

Vegan NYYD Toastie

Boston Bake

Grupo Bimbo Uk Ltd’s Piada, an authentic Italian flatbread

Royal Greenland MSC Cooked and Peeled Cold Water Prawns

Korean Wrapsody

Japanese High Tea

Vegan Aubergine Parmigiano Piada

Prawn to be Wild

Brisket Bolognaise Quesadilla

Prawn Club

Bhaji Flatbread

The Curried Prawn

Carbonara Flatbread

Surf & Turf To Go

Sophie Whyman, Adelie Foods

Matthew Cox, Creative Foods

Jenny Goodwin, Greencore

Megan Fallows, Greencore

Doreen Allen, Jamrock Catering

Darren Fenner, The Pumphouse Cafe

Jo Cunningham, The Little Kitchen

Jo Cunningham, The Little Kitchen

Millie Clark, Greencore

Jacqui Dales, Dales Bakery

Barny Luxmoore, Jabberwocky Catering

Jenny Goodwin, Greencore

Sophie Whyman, Adelie Foods

Megan Fallows, Greencore

Megan Fallows, Greencore

Barny Luxmoore, Jabberwocky Catering

Darren Fenner, The Pumphouse Cafe

Darren Fenner, The Pumphouse Cafe

Elizabeth Goodman, Greencore

Matthew Devlin, Greencore

Sam Browne Foods Shredded Duck

Shaws Smoky Bean Salsa

What the Duck

High Protein Big Bug Burger

Burrito Infusion

Lets Taco about this Wrap

Honey Chilli Duck

Posh Beans on Toast

The Quacking Panini

Mexican BBT (Bean, Bacon, Tomato) Club

Gochujang Duck Bibimbap

Smoky Bean Breakfast Bowl

Sarah Bailey, Adelie Foods

Sarah Bailey, Adelie Foods

Doreen Allen, Jamrock Catering

Megan Fallows, Greencore

Elizabeth Goodman, Greencore

Jo Cunningham, The Little Kitchen

Darren Fenner, The Pumphouse Cafe

Elizabeth Goodman, Greencore

Millie Clark, Greencore

Millie Clark, Greencore

Daregal Gourmet Ltd : Sri-Lankan Curry Leaf & Hen Miris Pesto Buddha’s Lunch Bowl

Jerk ‘n’ Duck

Curried Lamb Roti

Dehesa Delight

Mike Cope, Adelie Foods

Jenny Goodwin, Greencore

Doreen Allen, Jamrock Catering Elizabeth Goodman, Greencore

Pomegranate Cous Cous and Curry Leaf Pesto Rosie Radley, Greencore

www.sandwich.org.uk March 2020 43

BRITISH SANDWICH

DESIGNER OF THE YEAR 2020

SOUTH EAST HEAT H. Smith Food Group Shredded Chicken

Applewood Vegan “Free From” 2020: The Year of the Sandwich

Shut your Buffalo Bills Chicken Cob

Mumbai Local Smoky Masala Toast

Real Dill

Vegan Feast

Chicken Beirut

Smokey Lentil Burger

Messy Chicken and Chips Open Sarnie

Smokey Beet n Pear Reuben

Sesame Chicken Bombe

Laura Slaughter, Greencore

Lesley Fong, Greencore

Kalyani Gavankar, Rail Gourmet, UK

Gabriel Paruma, Simply Lunch

Gabriel Paruma, Simply Lunch

Katarina Broadribb, Lemon & Soul Cookery School

Katarina Broadribb, Lemon & Soul Cookery School

Simon Broadribb, Uptons of Bassett

Amy White, Greencore

Susannah Montgomery, Soho Sandwich Co.

Royal Greenland MSC Cooked & Peeled Cold Water Prawns

Grupo Bimbo Uk Ltd’s Piada, an authentic Italian flatbread Piada Peperonata

Zesty Delight

Open Roasted Cauliflower Indian Sandwich

Salted Egg King Prawn Po Boy

Vegan Fish Finger Flatbread

Wham Bam Prawns

Piada Taleggio

Posh Prawn, Pickled Veg and Saffron

A-foggato-not

Poppin’ Prawn Sub

Katarina Broadribb, Lemon & Soul Cookery School

Gabriel Paruma, Simply Lunch

Zoe Gill, Brakes

Lesley Fong, Greencore

Susannah Montgomery, Soho Sandwich Co.

Charlie Fergusson, Fine Baps

Katarina Broadribb, Lemon & Soul Cookery Schoo

Amy White, Greencore

Mia Wright-Thompson, Adelie Foods

Natalie Burke, Greencore

Sam Browne Foods Shredded Duck

Shaws Smoky Bean Salsa

Duck Bun with Cherry Salsa

Vegan Bean n Rice Baked Bowl

Quack Attack

Beans in Toast

Shredded Duck with Oriental Cauliflower Rice in an

Smoky Beanie Thepla Roti Roll

Tamarind Duck & Mango Brioche

Brazilian Brisket Brioche

Quack a Doodle

Vegan Mexican Bean Mega Bites

Katarina Broadribb, Lemon & Soul Cookery School

Amy White, Greencore

Gabriel Paruma, Simply Lunch

Natalie Burke, Greencore

Egg Wrap - Zoe Gill, Brakes

Anna Tebbs, Soho Sandwich Co.

Kalyani Gavankar, Rail Gourmet UK

Susannah Montgomery, Soho Sandwich Co.

Gabriel Paruma, Simply Lunch

Amy White, Greencore

Daregal Gourmet Ltd : Sri-Lankan Curry Leaf & Hen Miris Pesto Open Roasted Cauliflower Indian Sandwich

Pesto Punch

Hopper on Board

Sri Lankan Lamb Belly Mini Roll

Zoe Gill, Brakes

Kalyani Gavankar, Rail Gourmet UK

Pesto Mania

Gabriel Paruma, Simply Lunch

44 March 2020 SANDWICH & FOOD TO GO NEWS

Mia Wright-Thompson, Adelie Foods Simon Broadribb, Uptons of Bassett

SOUTH WEST HEAT

BRITISH SANDWICH

DESIGNER OF THE YEAR 2020

H. Smith Food Group Shredded Chicken

Applewood Vegan “Free From” Happy Sammies Cake

Charred, Roasted & Toasted

Vegan Burrito with Enchilada Cheese Crown

Chicken Salbutes

Vegan Hunters Chick’n Toastie

Chilli Maple Chicken on Beer Sourdough

Vegan Smoky BBQ Slider (made with Oumph!)

Chipo-Chingo

Wild Smokin Sushi McHoochie

Pickled, Creamy & Crunchy

Tony Bishop-Weston, Foods for Life

Simon Whitby, English Provender

Dave Worthington, FSC

Dave Worthington, FSC

James Simcox, Greencore

James Simcox, Greencore

Chloe Somerville, Real Wrap Company

Karol Grzelak, Real Wrap Company

Tony Bishop-Weston, Foods for Life

Simon Whitby, English Provender

Grupo Bimbo Uk Ltd’s Piada, an authentic Italian flatbread

Royal Greenland MSC Cooked and Peeled Cold Water Prawns

Tostado Tempeh All Day Big Vegan Breakfast Basket

Don’t Milk It-The Prawn Tonkatsu One

Slow, Slow, Quick, Quick, Slow

Melon de la Mer

Sri-Lanken Noodle Kaboodle

Fig Overboard!

Bassar Style Mutton Curry Flatbread

Tempura Prawn Charcoal BAO

Piada non Pollo Fumo Portafoglio

Honey, Kimchi the Prawns

Tony Bishop-Weston, Foods for Life Liz Duncan, Greencore

Simon Whitby, English Provender

Janos Reeves, Real Wrap Company

Janos Reeves, Real Wrap Company

Karol Grzelak, Real Wrap Company

James Simcox, Greencore

Dave Worthington, FSC

Tony Bishop-Weston, Foods for Life

Simon Whitby, English Provender

Sam Browne Foods Shredded Duck

Shaws Smoky Bean Salsa

Quacking Yuzu

Inside Out Smoky Mountain Burrito CheezeBurger

A Toast to Adeline

Havana Ooo-Na-Na

Indian Duck & Rice

Finger Lickin’ BBQ Cauliflower Wrap

Seaweed and Duck Sandwich

Smoky Dokie Hemp Falafel

Duck with honey, soy club

Smoky Salsa Beetroot Bread

Simon Whitby, English Provender

Tony Bishop-Weston, Foods for Life

Dave Worthington, FSC

Liz Duncan, Greencore

Simon Whitby, English Provender

James Simcox, Greencore

Janos Reeves, Real Wrap Company

Tony Bishop-Weston, Foods for Life

Simon Wilkes, Planters Garden Centre

Simon Wilkes, Planters Garden Centre

Daregal Gourmet Ltd : Sri-Lankan Curry Leaf & Hen Miris Pesto The Sri Lankan

Asian Reuben

Finding Doria

Jack of all Pesto Wraps

Simon Whitby, English Provender Liz Duncan, Greencore

Chloe Somerville, Real Wrap Company Simon Whitby, English Provender

Sri Lankan Autumn Harvest Veggie Wrap

James Simcox, Greencore

www.sandwich.org.uk March 2020 45

PROFILE

How Greencore’s

Lesley Fong

cracked Korean cuisine Winning a Sandwich Designer of the Year award can open up unexpected new opportunities! Greencore’s Innovation manager, Lesley Fong’s Special Innovation award in 2017 resulted in a totally unexpected private commission from a Korean food to go manufacturer and a total passion for Korean food, she tells Simon Ambrose

W

hen Greencore’s Lesley Fong won a Special Innovation award for her sensational entry to the Sandwich Designer of the Year competition in 2017, it proved a turning point, both for the competition … and for her.

Her entry was so special it was clear that she was an unusual and exciting new talent and needed to be recognised, even though she was deemed to be slightly outside the judging criteria with one of her entries – hence the unusual decision to introduce a Special Award.

Her entry, a Korean Amigo Bi Bim Bap Taco, used crispy sushi rice to mimic the charred flavour and texture of a bi bim bap rice base in a taco carrier (the taco was the no-no format that the judges queried).

And the ingredients were revelatory, using nori, sweet bulgogi marinated

duck, crunchy pickled daikon and carrot, sweet and refreshing fresh raw pear, a spicy savoury gochuchang, dressed raw asparagus and spring onion salad, and topped with savoury Doenjang mayo and pickled radish rounds. It was then garnished with fresh violet flowers on a bed of bistro leaf.

The overall effect was sensational, but very characteristic of her work.

“I love to get inspiration from other cultures and twist it slightly to turn them on their side and create something a bit different,” said Lesley, now Greencore’s Innovations Manager.

“But it’s partly because I immerse myself in food culture. I really spend my whole time thinking about it. I keep a diary for new concepts and I will wake up in the middle of the night and think of something.”

KOREAN INVITATION It wasn’t only the judges that were impressed. A major Korean sandwich and food to go manufacturer and retailer contacted her through the BSA after the competition and after an interview on the phone, invited her out there to do some developmental work with the company, signalling the start of a productive partnership, with a raft of new products as a result and a blossoming love affair with Korean food to go. She’s now been out there three times over one and a half years.

Her initial brief was to develop some sandwiches for the company, including

PROFILE like red onion chutney – that meant that I had to make a lot of things from scratch including the mayos, sauces and chutneys. That was a bit of a shock on day one but I really loved it. Working with their development chefs and evolving the flavour profiles and having total control of the whole process was really invigorating and so much fun.”

Things got a little more hectic when they lost a day from the planned schedule and she ended up having to present her work earlier than expected. But the end result was all good, and there was an invitation to return ….

The second and third trips became more detailed in the briefs, with salads very much to the fore, as well as snacking. The third focused more on food to go in general, as well as preparing a UK trends report. “That was brilliant – I absolutely loved that because that’s always been an area I’ve been fond of.”

Interestingly, just to make life more complicated for the developer, it’s worth noting that food in Korea, like Asia in general is governed by ‘feng shui ‘principles of balance and flow, food temperature and even how well or not the person feels.

her Designer entry. “They were looking for core profiles initially, with both innovation and standard lines similar to sandwiches in the West – there’s a lot of interest out in there in Western food. I came up with an initial list with around 50% upgraded or refreshed flavour profiles and the rest a bit more innovative, with different formats and carriers.”

And so began a hectic but fun week, with a full developmental agenda and no time to even think about jet lag!

“One of the biggest difficulties for me was trying to find ingredients that we would probably take for granted

FERMENTATION It wasn’t all work, of course. The evenings were largely taken up by exploring the nuances of Korean cuisine at different restaurants and also checking out grocery stores – one of her favourite activites when travelling abroad.

“A lot of it was quite far-out compared to UK cuisine but Korean food is definitely on the rise now as a trend and some of it could definitely be incorporated in the UK in a few years’ time,” she predicts. “A lot of the cuisine is all about fermentation, of course. Not just kimchee but there’s a lot of pickles in general – pickled vegetables, for instance – and also fermentation protein such as

pickled fish and pickled sea food. I had no idea just how much pickled seafood they actually have!

“There was also pickled sausage and something I’ve always really enjoyed: pickled and fermented soya bean paste.”

Many of these foods are linked with improving gut and mental health – another factor behind a likely explosion in Korean food here in the UK soon, with both very much on trend.

Meanwhile, there were other firsttime discoveries to be made. “One of the most exciting things I found, which I predict will become really big here, is they actually ferment raw blue crabs in soy and rice wine and then customers eat it with just plain rice. The texture of the crab just changes completely – so soft, almost like a pate – and the flavour becomes a lot more aromatic.

“I also got to try blow fish – the one with the poison sack inside that has to be removed - so that was really cool! You try the first couple of slices, and as long as your lips aren’t tingling, you’re OK! “I also tried raw sea cucumber, raw sea squirt and live baby octopus tentacles that were still moving and the tentacles grip onto the inside of your mouth.”

Er, remind me to pass on that dinner invitation with you, Lesley!

So is there anything she won’t eat?

“Insects, I’m not a big fan. Also, I know everyone will hate me for this but I’m not a big fan of pizza!”

Overall, looking back, it’s been a really amazing experience which has really fired up her passion for the industry and enabled her to apply it to a new level. ‘I never thought I would be where I am now because I entered a sandwich competition!

“I really encourage anyone to do the same because you never know where it’s going to lead to. I’m so grateful to the British Sandwich & Food To Go Association for helping me out with this.”

www.sandwich.org.uk March 2020 47

It’s the Sammies Awards 25th Anniversary this year and it could be the most exciting yet .

Official Sammies Awards 2020 Sponsor

T

he excitement is mounting as the Sammies Awards 2020 draw closer. If you haven’t done yet, make a note in your diaries for the Royal Lancaster London Hotel, Thursday, 7th May. It’s going to be a night to remember.

The Sammies Awards continue to evolve from their humble beginnings to the incredible event we celebrate today, bringing together the sandwich and food to go industry and recognising excellence, awarding all aspects 48 March 2020 SANDWICH & FOOD TO GO NEWS

from New Sandwich to Multiple Retailer.

Hosted once again by celebrity chef Theo Randall together with Comedienne Jo Caulfield, the evening promises to be a night of celebration with a plethora of awards announced including new for 2020, The Environmental Award. This award has been introduced to recognise the work being done to minimise impact on the environment within the industry – an exciting opportunity to celebrate efforts to be eco friendly.

For businesses with 10 outlets or fewer

This award recognises the independent retailers that have done the most to develop their business.

A maximum of seven regional winners will receive a gold award as well as two free tickets to attend the awards dinner. A platinum award will be awarded if one is considered to be exceptional.

The Convenience Retailer Award is presented to the retailer considered to have done the most to develop its sandwich & food to go business. All Convenience Retailers are considered for this award.

This award recognises the importance of marketing. The judges seek to identify initiatives that have been used successfully to achieve specific strategic goals. Those short-listed for this award will be invited to London to present their marketing campaign to a panel of industry judges.

This award recognises those multiple retailers who have done the most to develop their sandwich and food to go business in the past year. The judges consider independent data on market performance as well as information provided from the business. All multiple retailers are considered for this award.

For all retailers (regardless of size and scale) who provide sandwiches and a food to go range within the travel sector, including forecourts, service stations, airports, on board trains and airlines.

This award recognises excellence amongst 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 look to acknowledge those chain retailers who are driving the business forward and have achieved the most impressive development in the qualifying period. Those being considered for this award must have a five hygiene rating.

All Chain Retailers are considered for this award.

www.sandwich.org.uk March 2020 49

The CafÊ Retailer Award is open to businesses with 10 outlets or more selling sandwiches and food to go products. The award is divided into two categories: • In-store • High Street The judges look for those cafÊ retailers who have successfully developed their sandwich & food to go business within the award period. Those being considered for this award must have a five hygiene rating.

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 take into account the general approach, range, presentation, innovation, sales growth and marketing activity used to promote the business.

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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 food to go market.

This award is divided into two categories: • Ingredient • Equipment/Packaging

The Manufacturer Award recognises the overall contribution made to elevate and grow the sandwich and food to go category.

BSA members are automatically considered for this award. The judges take into account initiatives to improve the quality and food safety of sandwich and food to go manufacturing as well as factors such as investment in people and facilities, technical standards and product quality.

50 March 2020 SANDWICH & FOOD TO GO NEWS

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This award recognises business developments that have helped progress the industry. This award is particularly aimed at recognising those individuals who drive successful change for the good of the business and the industry. Those shortlisted for this award are invited to London to present to a panel of industry judges.

This award seeks to encourage and recognise good innovation in the industry.

This award is divided into two categories: • Hot • Cold

­

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 and nutritional values of the sandwich or food to go product as well as taste, presentation and commercial viability.

This award recognises good innovation in the food to go market. The judges look at innovation, taste, eye appeal and commercial viability.

Presented to a business or individual who the BSA Management or Committee consider deserves recognition for the work they have done to advance the UK sandwich and food to go markets.

This award is designed to recognise the work being done at all levels of the industry to reduce the sector’s – and their business’ – impact on the environment. Initiatives might range from new developments in packaging to distribution.

Those short-listed for this award will be invited to London to present to a panel of industry judges.

www.sandwich.org.uk March 2020 51

PROUD SPONSORS OF

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

52 March 2020 SANDWICH & FOOD TO GO NEWS

CELEBRATING 25 YEARS

Join us at The Royal Lancaster London Hotel on Thursday 7th May.

To book your place at the awards dinner visit www.thesammies.co.uk

www.sandwich.org.uk March 2020 53

Ahead of the Sammies Awards Dinner, join us at the

Grand Final And get up to speed with the latest insights and innovation from across the sandwich and food-to-go sector.

Ahead of the grand final, you’ll hear from leading industry speakers, and get to be part of the judging process for the New Product of the Year Award, as finalists pitch their products live.

Speakers include: IGD’s Head of Shopper Insight Rhian Thomas, who will focus on how food-to-go shoppers’ needs are changing, what they are looking for in their food-to-go choices, how factors such as health and vegetarian/ vegan are shaping behaviour and what she sees as the key opportunities for growth.

BSA’s Jim Winship and Gavin Rothwell, who will update on the latest priorities for the BSA and outline the key developments they’ve seen across the sector over the past year.

A further keynote speaker will be added to the line up shortly.

The sandwich and food to go final will see chefs from across the UK compete to create the best sandwich for our panel of judges, including celebrity chef, Theo Randall. Come along, watch the chefs in action, taste the sandwiches and network with key industry figures.

Arrive: to network from 10:15, with presentations starting at 10:45. The New Product of the Year Award presentations will take place from 11.40, building up to the start of the Sandwich and Food to Go Designer of the Year Final at 12.30.

Venue: Royal Lancaster London Hotel, London, W2 2TY. To reserve your place: email Sandra@sandwich.org.uk 54 March 2020 SANDWICH & FOOD TO GO NEWS

INDEPENDENT NEWS

Changes ahead for Nottingham sandwich shop under new ownership NOTTINGHAM sandwich shop Parfitt’s has been taken over by enterprising new owner Sema Quinn, and changes are already being made, with more on the way.

Now renamed Quincy, the shop menu has had a major overhaul. Old favourites have been retained to keep existing customers happy such as ham and cheese, tuna mayo and pork with apple sauce, and breakfast customers can still get the hot egg, bacon and sausage cobs at the shop. Cob is Midlands parlance for a filled roll, of course.

But the blackboard menu is being augmented with new sandwich fillings such as prosciutto, goat’s cheese and fig, jerk chicken and mango chutney, and prawn and

avocado. There are also plans to launch more vegan options - currently the vegan sandwiches are cheese, falafel and rocket, and roast vegetables and hummus – as well as more healthy options healthy options such as Mediterranean salads, to suit changing tastes.

Her credentials for running the shop are impeccable – some might say the best possible combination of skills and experience for the trade.

She ran sandwich bars and cafes in Mansfield for ten years and has worked most recently as an environmental health officer, scrutinising food safety and cleanliness at cafes and restaurants.

Interestingly, it’s very much a family business.

Some of the shop’s

Melton Sandwich shop closes after ten years STAFF at a Melton town centre sandwich shop has closed down after 10 years with ‘extortionate rent’ being given as one of the reasons for the closure. A notice on the door of Gracie’s reads: “To all of our wonderful customers, it’s with sincere regret that Gracie’s is closed

for the foreseeable future!

“Thank you to all of our customers. You will all be in our fond memories, Gracie’s.”

Natalie Allen, who worked there, posted on Facebook that ‘finances and extortionate rent’ contributed to the business closing.

Source: Melton Times

offerings are supplied by her son Ali, who runs a factory, Sister’s Cuisine, in Blidworth.

This includes meaty hogroast sausage rolls, a spicy chilli one, turkey, bacon and cranberry, cheese and onion, and a vegan mushroom pastry. Cakes, cheese straws, samosas and pork pies are also made there, according to Nottinghamshire Live.

Her 23-year-old daughter Lara, a criminology student, also works there during the university break.

“We try to make our own things as much as possible - all the salads and coleslaw - we don’t buy them in,” said Sema.

“Before the sandwiches were made in the kitchen and brought out. We don’t need all this space as

everything is made behind the counter now.”

She has also been busy giving the place an initial facelift with a coat of paint and the installation of wood counters at the windows where customers can eat in. In future, there could be an outdoor seating area at the front and more space for customers to sit inside.

Sema also hopes to open in the evenings serving light pre-theatre meals for the local theatre visitors and has already applied for an alcohol licence. A card machine is planned Surprisingly, she’d never been a customer at Parfitt’s, which had been run by the previous owners for seven years, but spotted the business for sale online.

Source: Nottinghamshire Live/ Nottingham Post

Wantage sandwich shop launches all-day breakfast WANTAGE sandwich shop Chris’s Sarneys has launched a new menu with an all-day breakfast for home delivery within 10 miles of its base.

Chris’s Big Big Big Tray includes three strips of bacon, three sausages, three eggs, three hash browns, mushrooms, a tomato, black pudding, fried bread and baked beans, all £9.95.

Delivery is free of charge.

The company is also starting to sell roast dinners in a tray with three different options: pork, lamb and chicken.

Owner Tom Whiting told the Oxford Times: “We are constantly pushing what we can do. We get so many elderly customers as well who don’t want fast food, but this is proper food – hearty meals.”

www.sandwich.org.uk March 2020 55

NEWS FOCUS

launches ‘Fresh CSR AGENDA’ Subway has launched a radical new CSR agenda covering sourcing practices, sustainability, (including packaging) and community support, as Simon Ambrose reveals

S

ubway has unveiled a new ‘Fresh CSR Agenda’ across the UK and Ireland to support its owneroperated franchise business growth strategy, and reflect the areas where it is seeking to take positive action as a leading quick service restaurant brand across the region.

Since opening its first US store in 1965, Subway has grown into a global business with a franchised network of approximately 5,500 stores in 36 countries across Europe.

Subway’s ‘Fresh CSR Agenda’ sets out its priorities, which are underpinned by policies and programmes that steer progress, for all European markets.

It is built around three key pillars and encompasses a range of issues, challenges and opportunities for the brand and its franchise owners and supply chain partners: Sourcing Responsibly, which covers supply chain and animal welfare practices; Serving Guests Sustainably, which includes reviewing the use of proprietary single use packaging and raising the nutritional quality of products and Supporting Communities, by generating prosperity through purchasing, employment and commercial activity, including supporting community and charity initiatives.

56 March 2020 SANDWICH & FOOD TO GO NEWS

Through its ‘Fresh CSR Agenda’, Subway’s ambition is to strengthen the contributions it makes as a company.

This is increasingly important for guests across the UK and Ireland, as they look for businesses that act in ways that are good for them, better for the environment and valuable to society.

Concern over plastic waste and its environmental impact is growing rapidly across the UK and Ireland.

Subway is stepping up its programme, to refine its proprietary packaging in efficient ways to protect products and minimise waste. It is working towards reducing proprietary single use plastics

NEWS FOCUS within its restaurants and more widely across company operations.

An area the brand has invested in is creating new paper-based packaging as part of its wider business growth in home and office third party delivery, to ensure the product reaches guests in perfect condition. These factors enable guests to reduce the waste they create in their daily lives and the impact of the business on the environment, promoting a more circular economy.

THIS INCLUDES: • In UK & Ireland placing a ‘Choose to Refuse’ message by the drink dispensers, to encourage guests not to automatically take a straw and lid, whilst the brand seeks more planet-friendly alternatives.

• Continue training Sandwich Artists to offer a basket for dine-in and only place Subs in bags on request.

• Moving to PET 50% recycled bottles for bottled water • Introduced new recyclable cardboard delivery boxes.

• Seeking a source for paper-based salad and catering platters, plus more sustainable cutlery and sauce pot options.

• Providing napkins made from 100% recycled material and salad bowls made from 95% recycled plastic.

By reviewing and phasing out its proprietary single use packaging, Subway aims to reduce the volume of plastic waste generated in its stores, whilst managing the increased costs to individual franchise businesses of moving to alternatives, avoiding, where possible, additional costs being passed on to guests.

Despite its global reach, Subway remains a community-based business owned and operated by entrepreneurial franchise owners who employ local people. They serve fresh, nutritious food at affordable prices, customised to the order of each guest. In the UK and Ireland, Subway franchise owners employ over 14,800 people across 2,600 stores, with their Sandwich Artists serving more than 3 million guests each week.

Sourcing of ingredients is another are covered by the agenda. The business uses over nine million eggs a year across Europe and has already committed to sourcing 100% Free Range eggs and been awarded multiple “Good Egg Awards” by Compassion in World Farming (CIWF) in recognition of this commitment.

For one of its bestselling Subs, Subway uses only skipjack tuna, which is considered a species of low concern by the International Union for Conservation of Nature (IUCN).

The company is also a member of the International Pole & Line Foundation and support sustainable tuna fishing.

“All beef, chicken and pork served to guests in Europe is sourced to standards set by a central policy that reflects the brand’s commitment to meeting stakeholders’ expectations for safe, quality and sustainable products created through livestock farming. Within the UK and Ireland we require all beef, chicken and pork suppliers and their producers to, as a minimum, comply with EU animal welfare legislation and support the principles of the globally recognised Farm Animal Welfare Council (FAWC) Five Freedoms. Many of them also source from farms adhering to national farm assurance schemes, independently audited and verified by recognised certification bodies.”

By providing a wide variety of menu choices, all of which are fully customisable, Subway seeks to promote a positive relationship between people and food as an integral part of its business. Over the past five years, it has improved the nutritional profile of many products by reducing added sugars and salt, whilst increasing whole grains, vegetables and lean proteins.

All Subway sandwiches and salads are freshly prepared in front of guests.

This approach avoids ingredients going to waste and enables Subway to be a leader in minimising food waste within the quick service restaurant sector, says the company.

Justin Goes, Regional Director Europe for Subway International B.V., said: “As a leading quick service restaurant, with community at our heart, we recognise that our progress and success also brings increasing responsibility. It’s time to freshen up our CSR agenda, to make it clearer what we stand for and talk more actively about the work we are doing day in, day out.

“We recognise we need to reduce our impact on the wider environment and we are on a journey alongside our guests, who, Europe-wide are concerned about whether a company is behaving responsibly before buying their products. We know our guests want us to be a responsible business that helps make their lives better in ways that are important to them.”

Colin Hughes, Country Director for Subway UK and Ireland, added: “We wholly support the launch of Subway’s Fresh CSR Agenda across Europe, recognising that, now more than ever, sustainability is an increasing consideration for our guests in the UK and Ireland. As one of our steps on this journey, we hope that our guests will join us by choosing to leave behind a lid and straw when purchasing a drink from our stores, whilst we search for more planet-friendly alternatives.”

www.sandwich.org.uk March 2020 57

NEWS

Co-op On The Go partners with Yo! YO!, the sushi and Japanese food brand, has won a partnership deal to supply Co-op in the retailer’s new On The Go food store in London’s Moorgate.

The Co-op’s Moorgate convenience store caters to the growing trend for consumers shopping for fresh food “on the go” and includes a range of more than 10 YO! products including vegan sushi, chicken katsu bites, crispy salmon rolls and, salmon deluxe sushi packs.

Opening close to London’s Moorgate and Bank Underground Stations, the store is focussed on offering ease, speed, quality and convenience for commuting consumers in the city in search of breakfast, lunch or dinner on the go.

The store also includes a free water refill station, an i-squeeze orange juice machine and, the retailer’s exclusive new vegan range, GRO. Alongside, coffee, an in-store bakery, sandwiches, hot food, award winning wines, meal ideas and, essentials.

Emily Young, Food to Go Concessions Buyer, Co-op, said: “The aim is to further elevate our sushi proposition for customers in search of more authentic products, bridging the gap between our core sushi offer and sushi counters in the market. We are delighted to partner with YO! as we launch our latest store and test new concepts designed to attract and appeal to existing and, new Co-op customers.”

Ian McCutcheon, Format Development Manager, Co-op, said: “Positioned close to underground stations and offices, the store is designed with time-pressed shoppers and busy commuters in mind.

Catering to their breakfast, lunch and evening meal needs with ease, speed, quality and convenience at the heart of the shopping experience.”

WRAP issues new guidance on compostable packaging WRAP, which leads The UK Plastics Pact, has published new guidance to help businesses make informed choices when considering the use of compostable packaging.

Based on the products and infrastructure that are available to packaging designers and specifiers today, the guidance identifies key applications and opportunities for compostable plastic packaging. These are often items which are likely to have food residue on them and could potentially facilitate the recycling of food waste. The key potential uses are: • Food caddy liners (and other bags such as carrier bags or fruit and vegetable bags that could be used as food caddy liners) • Fruit and vegetable stickers • Tea bags • Coffee pods • Ready meal trays • ‘Closed loop’ situations e.g. festivals Recommendations about how

to communicate with citizens about appropriate disposal of compostable plastic packaging are also provided – for example, explaining whether the item can be composted at home or not, and highlighting the importance of not putting them in the recycling bin with conventional plastics.

Helen Bird, Strategic Engagement Manager at WRAP, said: “We know from research that 77% of citizens believe that compostable plastic is better for the environment than other types of packaging. However, compostable plastic is still plastic, and it is no silver bullet for solving plastic pollution.

“Businesses need to be clear on when it is viable, given the complexities surrounding current treatment infrastructure. When it comes to recyclability, WRAP is clear that a claim of ‘recyclable’ should only be made if it can be recycled in practice. The same should be applied

58 March 2020 SANDWICH & FOOD TO GO NEWS

to compostable plastics. And it is critical that end markets for recycled plastics are not compromised; people need clear instruction not to place compostable plastics in the recycling bin.

“But there are certain applications where it can be a helpful alternative to conventional plastics; absolute no-brainers include fruit stickers and tea bags. This new guidance will help steer decision-making on this complex and high-profile topic.”

The guidance highlights the importance of communicating with citizens to ensure they end up in the correct bin, but the challenges in doing so owing to the current infrastructure.

Some instructional phases are suggested such as “place in your food or garden waste bin if your local council accepts it”, while also recommending statements to counter the risk that some people may see compostable plastics as a license to litter.

NEW PRODUCTS

Baking a difference

DTM launches colour label printer DTM Print has launched the LX610e Colour Label Printer, the latest product of US manufacturer Primera Technology, Inc. The LX610e is the only full-colour, desktop label printer/plotter in the world that delivers photo-quality labels in any size and shape.

It combines colour inkjet label printing at up to 4800 dpi with a built-in digital die-cutting mechanism. The printer features a built-in diecutting knife blade for cutting labels into custom shapes and sizes and also a built-in “pizza-wheel” style cutter for horizontal cutting of labels.

It includes an easy-to-use software for laying out print and cut files. That allows the fast production of custom labels of virtually any size or shape all in one process. Like any other desktop colour label printer the LX610e can also be fed with standard pre diecut labels and tags for just printing.

The maximum print width of LX610e is 104 mm (4.1’’) when using the die cutting function and 127 mm (5’’) when using just the printing option on pre-die cut label materials. http://dtm-print.eu.

SPECIALITY Breads of Margate has developed two new focaccias, specifically developed for the gourmand on the go!

Simon Cannell, Managing Director at Speciality Breads, explains: “Although we bake an extensive range of loaves, rolls and petit bakes we, surprisingly, spotted a considerable gap in the market. Consumers frequently bemoan the use of ‘Chorleywood’ bread in ready-made sandwiches and are distinctly seeking ‘food to go’ options of superior quality. When it comes to breads of quality and innovation, we are the bakers of choice.”

Simon continued, “The readymade sandwich market has exacting requirements so we set about developing a bread with a fabulous golden crust and a light crumb that would hold up to a range of fillings and accompaniments including avocado, chutney, salsa, houmous and/or mayonnaise.

The Deli Focaccias are beautifully crafted, hand docked to control the rise, dipped in extra virgin olive oil and then baked to perfection. A great sandwich is all about the correct ratio of bread to content and 105g (15cm approximately in length) is the perfect size. We sought to create a bread that would truly showcase ingredients, perform well and be absolutely savoured by the consumer.

We have launched our Deli Focaccias in two varieties – Original and Rosemary and Sea Salt but other flavours are in the pipeline.”

Deli Focaccias are made with 100% Red Tractor British flour and extra virgin olive oil. Samples are available, on request, from steve@specialitybreads. co.uk or 01843 209442.

Nelson’s new urban advantage dishwasher packs a powerful punch NELSON’S new Urban Advantage undercounter dishwasher, with its integral water softener, has been designed to address the problem of limited space.

Its small footprint makes it easy to site while its very low noise output means it can comfortably be used at front of house without affecting the surrounding ambience.

Most significantly, it delivers the results operators need because, despite its modest dimensions, the Urban Advantage features both a top AND bottom wash & rinse arm giving it the wash power of a much larger dishwasher.

Its intuitive electronic controls make operating it a simple and straightforward process while its programme menu makes it easy to choose the best and quickest option for

each load. Detergent and rinse aid, meanwhile, are dispensed automatically.

As with all Nelson Advantage dishwashers, the Urban is exceptionally energy and water efficient. It has a tank capacity of 11 litres yet just 2.5 litres are replaced at the start of every new cycle and rinse water is cleverly recycled within the subsequent wash.

To minimise energy consumption, the wash tank, wash chamber, door and boiler are thermo-acoustically insulated and the special door-close system prevents heat and steam from escaping.

Maintenance costs are minimised because, in the event that a problem should occur, the machine has a self-diagnostic fault system. Also, a self-clean programme avoids the need for manual cleaning and commences automatically at the end of service.

Tel: 0800 592 833 www.nelsonwash.co.uk

www.sandwich.org.uk March 2020 59

SANDWICH MEATS

Tulip to reduce nitrites in Co-op bacon by 60% THE Co-op is to reduce the amount of nitrites used in its own-label British bacon range by 60%, in what is described as a first for major UK retailers.

Nitrites, a type of preservative used to cure bacon, will be reduced by this level across 24 fresh, British Co-op lines – and in all its ranges, including its premium tier. This includes back and streaky bacon, medallions and bacon chops as well as lardons.

The retailer said this would come at no additional cost to consumers. The reduced nitrite bacon will be launched in stores with 11 core lines, followed by 13 premium lines later in the year.

The move is a response to consumer concerns over the link, set out in a World Health Organisationsponsored study in 2015, between the consumption of nitrite-cured processed meats and cancer, particularly bowel cancer.

The Co-op explained that without the use of nitrites to cure bacon, it would simply be classified as salty pork. Nitrites are required for preservation and to produce the typical characteristics of flavour, taste and colour of bacon, it said.

Breige Donaghy, director of delicious food at Co-op, said: “As a responsible retailer, we look for ways to make real change to help our members and customers to make even better choices when shopping in our stores.

“We’ve listened to what our shoppers want and followed guidance from leading experts in the industry to address the concerns around the amount of nitrites that are required to create cured meats, such as bacon.

“By working closely with our supplier, Tulip, we’ve been able to reduce the amount of nitrites by 60% without compromising preservation and still delivering a great quality product. We will continue to listen to our customers and stay committed to making the highest quality products

across Co-op’s total own brand ranges.”

Zoe Bruce, customer director at Tulip, said: “Putting the customer first, as ever, Co-op will be the only UK major retailer to offer a lower nitrite range across its entire own brand bacon category, rather than selling a niche ‘nitrite-free’ product which is not accessible to all and sold at a much higher premium.”

She stressed that removing nitrites completely would not produce the quality of bacon customers are used to. “With this in mind, we’ve worked with Co-op to reduce nitrites in its bacon products to a level where the typical characteristics of bacon are still maintained. There is no impact to preservation, texture or appearance and most importantly it still tastes great,” she added.

Bacon remains a top performing category for the retailer, which sells tens of millions packets a year.

In July 2018, Co-op announced that all of its own-brand fresh pork, bacon, sausage, gammon and ham will be sourced from 100% outdoor-bred pigs on RSPCA Assured farms.

• Tulip Ltd came away victorious from the Food Manufacture Excellence awards, winning two of the categories

60 March 2020 SANDWICH & FOOD TO GO NEWS

the business had entered, and was named Highly Commended in a third.

King’s Lynn won Site Team of the Year to follow Redruth’s success in the same category last year. Stephanie Williams, Apprentice Engineer at Westerleigh, won the Apprentice of the Year title.

Tulip was Highly Commended in the Training Scheme of the Year category for its Engineering Apprentice Scheme. Rachel Baldwin, VP – HR, who attended the event with Tulip’s nominees, said: “It was a great night for Tulip and I was extremely proud of our people and business.

“We have put a tremendous amount of effort into our apprentice programmes and I am delighted that this has had public recognition, both through Steph for her achievements at Westerleigh on an individual basis, and the wider Engineering Apprentice Scheme which she participated in.

“It was also a great achievement for King’s Lynn to win Site Team of the Year after the team there successfully delivered a transformation programme which improved yields, efficiency and wastage, while embedding a culture of continuous improvement to make it a truly world class centre of excellence for sliced cooked meats.”

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SANDWICH MEATS Food Connextions launches Grumpy Pig’s range of cooked British bacon New for 2020 and in conjunction with a local manufacturer, Food Connextions has launched the Grumpy Pig’s range of Cooked British Bacon.

This consists of back, streaky and diced bacon in both smoked and unsmoked options, with all the pork being sourced from the British Isles. The bacon is air dried then smoked using natural woods and roasted, giving it a stunning flavour.

“We are always looking to expand the range,” said owner Stephen Andrew. “We like to think that what makes us different is we don’t just offer one type of bacon, but a range: dry cure, sweet cure, beechwood smoked, back bacon and streaky. We are also always looking for new ideas.

“When the opportunity arose to work with a local producer and promote UK bacon alongside our fantastic products from the EU, it was a no brainer. We wish the Grumpy Pig’s all the best for 2020.”

The website details its history.

“We have now been established since 2010, initially trading sausage and fish products importing and exporting but predominantly servicing UK Foodservice.

“In 2015 we had the opportunity to manufacture Crispy Bacon under our own brand and since then the range has grown and our Grumpy pig brand now encompasses the range. Our products are produced in a BRC accredited, gluten free Factory giving you all the technical assurances you need.” www.crispybacon.co.uk

Anti-microbial-resistant E.coli contamination in retail chicken declines, reveals FSA THE FSA reports that recent surveys show anti-microbial-resistant E.coli contamination in retail chicken has declined in comparison to previous years.

This suggests that the tighter control on antimicrobial usage in industry might be having a positive impact although further work is required to explore this, it says. However, the proportion of anti-microbial-resistant campylobacter isolates and multi-drug resistance found were similar to those from August 2016 to July 2017.

The FSA’s Science lead in Microbiological Risk Assessment, Paul Cook, said: “Antimicrobial resistance (AMR) is a national strategic priority for government and the FSA is playing its part by continuing to fill the evidence gap on the role that food plays.

“While there is evidence that AMR bacteria are present on chicken sold in the UK, it is encouraging to see the levels holding steady and even reducing. The risk of getting AMRrelated infections through eating or preparing contaminated meat remains

62 March 2020 SANDWICH & FOOD TO GO NEWS

very low as long as you follow good hygiene and cooking practices.”

The development and spread of antimicrobial resistance (AMR) is a concern worldwide. The use of antibiotics is important in treating infections and preventing disease from arising in both animals and humans.

However, the overuse and/or misuse of antimicrobials in both animal husbandry and healthcare settings has been linked to the emergence and spread of microorganisms which are resistant to them, rendering treatment ineffective and posing a risk to public health.

The transmission of AMR microorganisms through the food chain is thought to be one of the routes by which people are exposed to AMR bacteria. However, there is uncertainty around the contribution food makes to the problem of AMR in human infections.

The FSA is continuing to monitor the prevalence and types of AMR bacteria in retail chicken and other foods to inform a baseline and determine the risk to public health.

As part of our extensive range of globally sourced cooked and raw poultry products, Oakfield is pleased to offer a premium hand shredded chicken breast.

Perfect for sandwiches, wraps and other meal applications.

For further information on our full range of products please contact Charlie Allum.

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SANDWICH MEATS

Review debunks red meat link with cancer as “weak” An American College of Physicians review has criticised evidence from previous studies linking meat with cancer as ‘weak’ and only ‘able to provide low or very low certainty in their conclusions’.

Based on the most comprehensive review of evidence to date, the bottom line is that reducing red meat could have little or no effect on whether or not an individual goes on to develop cardiovascular disease or cancer.

The findings expose a number of flaws in how these studies were conducted and point out that ‘many studies selectively report results’.

This is highlighted by the fact that two studies working

from exactly the same data sets manage to reach opposite conclusions with one reporting a ‘significant risk’ and the other reporting no health risk.

Part of the problem has been how those studies were conducted. Most were observational which

means they were based on notoriously unreliable selfreports of food consumption.

Many didn’t take into account other lifestyle factors that may have an equal or greater impact on health.

For example, would someone who consumes a quarter pounder every day be

more likely to accompany that with fries and a sugary drink instead of fruit and water?

What other lifestyle habits like smoking and drinking alcohol is that same person also likely to have?

Nick Allen, CEO of the British Meat Processors Association, commented: ‘This report highlights a gap in the evidence from scientific studies. Instead of flawed observational studies, dietary advice should be based on higher quality randomised control trials that compare differing but strictly controlled amounts of red meat consumption over a long time frame. To date, only twelve have been carried out, none of which offer any conclusive or even consistent evidence.’

British Poultry Council responds to proposed immigration policy THE British Poultry Council has said the new immigration proposals will have a crippling effect on national food security.

BPC, Chief Executive, Richard Griffiths, said: “The Home Office’s new immigration proposals have shown a complete disregard for British food production and will have a crippling effect on our national food security. I hope the Government understands that the food on their dinner tables is produced in large part by the people who their proposed immigration policy will prevent from coming to this country.

Poultry is half the meat the country eats. Our sector has grown significantly, beyond the UK labour availability in the areas we operate (where the unemployment rate remains negligible).

60% of our workforce – 22,800 people – are EU nationals who ensure safe, nutritious and affordable food is available for all.

“The current immigration proposals don’t recognise the real needs of this

country. Limiting access to labour has the potential to cripple food businesses and make access to quality British food harder for people in this country. 8.4 million people in the UK are still ‘too poor to eat’. Securing British food for future generations must be a national priority.

We cannot run the risk of creating a twotier food system where we import food produced to lower standards and only the affluent can afford high quality British produce.

“Poultry meat producers are determined to move away from reliance on immigration and invest in staff retention, productivity, technology and automation. While automation will reduce the need for non-UK labour in the future, the Government must understand that automation is not a magic bullet that can bridge the skills gap. Our sector has jobs that need human skills, jobs that support our economy and communities, and jobs that ensure everyone has access to British food produced to British standards.

64 March 2020 SANDWICH & FOOD TO GO NEWS

We welcome the Government’s commitment to expand the pilot scheme for seasonal workers in agriculture.

Around 9 million British turkeys are reared for Christmas every year to some of the highest standards in the world. Given that the British poultry meat sector caters to the seasonal agrifood market, we are calling on the Government to extend the seasonal worker scheme to poultry meat to ensure Christmas turkeys remain affordable and available for all.

“The Government must recognise food as a special case that is treated as a national security issue. It must ensure that British food, and the quality it represents, stays affordable and available for all. Losing control of how we feed ourselves as a nation would undermine British food producers at a time when we should be looking to use Brexit as an opportunity to take matters of food security, nutrition, and sustainability into our own hands.”

Volys Star UK: Retail & Wholesale: Graham Hibbs 07801 386 488 graham.hibbs@volys.co.uk Foodservice & Industry: Shaun Slipper 07884 027 645 shaun.slipper@volys.co.uk www.volys.be

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To advertise call Paul Steer on 01291 636342 March 2020 65

SANDWICH MEATS

Food Fraud event planned this month NEW Food’s successful Food Fraud event evolves this year with a new title Food Integrity, which is hosted at Twickenham stadium, London on 18-19 March.

New Food recognises the importance of integrity. “It is only through discussion and working together that we can create a global supply chain that meets such standards”, it says.

It will see over 450 food and beverage leaders coming together from across the world. The twoday event will explore the crucial challenges the industry is facing, with experts sharing and debating the biggest issues, and offering their experience and solutions.

The conference combines practical panel discussions, case studies and plenary sessions, providing delegates with the opportunity to ask questions and gain insight. Insights on topics including mitigating risk, supply chain management and building consumer trust.

Speakers include: Julia Pierce, Director of Openness, Digital and Data at FSA; Gary McMahon, Microbiologist at Moy Park; Nick Cornwell, Head of Technical – Delicious Food at the Co-op; and Nemanja Vukanic, Head of Technical and Quality at Itsu.

Food safety advocate Professor Chris Elliott will once again be chairing the conference.

“Even defining what food integrity really means is a topic worthy of discussion and debate,” Elliott said. “My own definition is as follows: ‘When all people, at all times, have access to food that is safe, authentic and nutritious.

The systems used to produce the food are sustainable, ethical, respect the environment and protect the human rights of all workers’.

“The discussions and debate will be lively, if not a little heated, at our conference…and that is the way I like it!”

Cranswick acquires pig farming businesses CRANSWICK plc, a leading UK food producer, has acquired the Buckle family’s pig farming and rearing operations as well as the family’s 50% share of the White Rose Farms Limited pig production joint venture set up by Cranswick and the Buckle family in 2018.

The enlarged pig enterprise, to be known as White Rose Farms, specialises in the production of Red Tractor assured pigs in Yorkshire and will continue to be led by Rick Buckle.

Following the acquisition of Packington Pork in December (see below), which specialises in British free range and outdoor pigs, the transaction further increases Cranswick’s self-sufficiency in UK pigs processed to over 30%. It reinforces Cranswick’s commitment to a sustainable and traceable farm to fork operation, in line with its Second Nature strategy.

Adam Couch, CEO of Cranswick, commented: “I am pleased to announce today’s transaction, which further reinforces our strategic commitment to supporting and growing the British pig farming industry. We have worked with the Buckle family for over 25 years and we are delighted to welcome Rick, as Managing Director of White Rose Farms,

and the wider team to Cranswick.”

The company also acquired Packington Pork Limited from the Mercer family.

Packington Pork Limited comprises pig farming and rearing operations and specialises in the production of British free range and outdoor bred pigs.

The business operates predominantly from a range of sites across Staffordshire, Nottinghamshire and Lincolnshire.

The transaction does not include the Packington Free Range business, which will be retained by the Mercer family as a standalone business operating under the Packington brand.

Adam Couch, CEO of Cranswick, commented at the time: “I am delighted to announce the acquisition of the premium pig farming business, Packington Pork Limited. This acquisition strengthens our existing farming operations and reinforces our commitment to supporting and growing the British pig farming industry. It also aligns to our strategy of enhanced transparency and provenance of our food from farm to fork. We have worked closely with the business for over 14 years. We welcome the existing farm management team and look forward to investing in and developing the business over the coming years.”

Chlorinated chicken will not be imported into the UK Chlorinated chicken will not be imported into the UK after Brexit, ministers have said.

Campaigners have warned against allowing in American farm produce, which they say is produced to lower standards.

Ministers have agreed there will be no relaxation of animal welfare standards – effectively ruling out chlorinated chicken, which has acquired a great deal of negative publicity in the row over a trade deal with the US, according to the Daily Mail.

Campaigners claim that the US practice of giving chicken a chlorinated wash to remove harmful bacteria can compensate for poor hygiene and welfare standards

66 March 2020 SANDWICH & FOOD TO GO NEWS

on farms, allowing American producers to undercut their rivals.

Minette Batters, from farming union NFU, warned that ‘opening our ports, shelves and fridges to food which would be illegal to produce here would not only be morally bankrupt, it would be the work of the insane’.

Environment minister Zac Goldsmith said Mrs Batters was right about the principles but wrong about the Government’s policy.

‘To impose high standards on our farmers, only to undercut them with low standard imports would be wrong on every level, and there is no argument about that,’ Lord Goldsmith said.

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Food to go delivery

EXPLODES

The UK food delivery market is exploding and food to go is very much at the sharp end. Nicola Knight, Senior Food-to-Go Analyst at IGD, looks at recent developments The UK food delivery market has exploded over the past few years and was worth an estimated £8.6bn in 2019.

Competition is increasing with the big players battling it out to have the most compelling offer – for operators and customers – whilst smaller companies try to carve out a niche.

In this dynamic market, we’ve identified the five most important developments to be aware of now.

1. PLATFORM CONSOLIDATION Growing the demand for food delivery means keeping costs down for both customers and restaurant partners. The big players have found this difficult to balance whilst also investing in platforms and generating profits for shareholders.

This has led to a delivery companies forming global businesses to achieve the

efficiencies needed to take the lead over rivals.

The quickest way to gain scale is via mergers and acquisitions. Two major deals with big implications for the market are sitting with the Competition and Markets Authority (CMA) awaiting a decision on whether they can proceed or not: Just Eat and Takeaway.com On 10th January, Dutch food delivery firm Takeaway.com won its bid to buy rival Just Eat in a deal valued at £5.9 billion, after a 6-month battle with rival tech business Prosus. The ambition is “to create one of the leading online food delivery companies in the world with scale, strategic vision, industry-leading capabilities, leading positions in attractive markets and a diversified geographic presence”.

68 March 2020 SANDWICH & FOOD TO GO NEWS

The merged company will be led by Takeaway chief executive Jitse Groen, with headquarters in Amsterdam.. The combined company will have subsidiaries in 23 countries across Europe, Canada, Australia and Latin America. At the moment, however, Just Eat and Takeaway.com businesses must continue to be run independently until the CMA announces its decision (due on 5th March).

Deliveroo and Amazon Amazon is the lead investor in a $575m (£450m) round of funding for London-based Deliveroo which would

DELIVERY reportedly give it a 16% stake in the business. However, the deal has been the subject of scrutiny by the CMA which said it could leave customers, restaurants and grocers facing higher prices and lower-quality services.

One of the concerns is how Deliveroo would use its driver network to expand its grocery delivery service. Stores such as Co-op (working with Deliveroo), Sainsbury’s and Waitrose have been experimenting with rapid delivery services than can get groceries to customers within half an hour and the CMA is concerned the Amazon/Deliveroo deal could erode competition.

The CMA will announce its decision on 11th June.

2. BATTLE FOR THE BRANDS Creating an online delivery market with the best choice is one way to overcome the drive to discount in order to attract new customers. The big three delivery apps – Just Eat, Deliveroo and UberEats – are all vying to win contracts with the big names in UK food-to-go to secure their app as the ‘go to’ service.

Unlike Deliveroo and Uber Eats, which have always had their own delivery drivers, Just Eat was set up to take online orders for takeaways that use their own drivers. However, to widen its appeal to restaurant brands, in 2018 Just Eat started to build its own network of riders.

Already this year, Just Eat has signed deals with Greggs and McDonalds – two of the most popular UK food-to-go brands. Greggs will roll out the service to major cities and aims to be able to deliver across the UK by the end of the year. The profitability of the service is debatable as there is no minimum order value, however the exclusive deal offers wider benefits to Just Eat, establishing its delivery network in the minds of customers and other operators.

Until now, UberEats was McDonalds exclusive delivery partner but it must now share orders with Just Eat, which is already asking users to ‘register interest’ to be the first to know when the service comes to their area. This is a big win for Just Eat as delivery has grown to 10% of McDonalds sales in the past year.

As competition amongst the ‘big three’ hots up, the higher the profile of your brand (by coverage or by reputation) the better the delivery deal you may be able to strike. However, this could mean increases to order charges as delivery firms look to recoup costs whilst using the pull of the brands to keep customers hooked.

3. THE ROLE OF NICHE DELIVERY APPS In December, ethical retailer Planet Organic announced a partnership with premium food delivery service Supper.

A selection of food-to-go and freshly made sushi is available to customers via delivery from two London stores.

Caroline Ottoy, foodservice director at Planet Organic, said: “We are excited to launch the service and believe it will be well received. We are all about quality, service and high customer expectations and Supper is perfectly aligned with that ethos.”

Founded by in 2015, Supper uses a fleet of specially adapted scooters and directly employed drivers, setting it apart from Just Eat, Deliveroo and UberEats.

Users can choose from premium dining options from a range of London restaurants.

Other niche delivery services in the city include City Pantry, who deliver large corporate orders to offices from brands such as Leon, Itsu and Chilango, and Feedr who are ‘on a mission to make it easier for people to get healthy, delicious food at the office, everyday’ and offers corporate customers a dedicated account manager to advise on meal options.

By outsourcing delivery, restaurants lose an element of control over brand experience. The meal may look great when it leaves the counter but will arrive on time, hot and well-presented? With brand reputation at stake, there appears to be a role for premium food delivery services in the sector, although in time it’s likely there will be consolidation here too.

In France, supermarket retailer Carrefour has recently bought a 60% stake in Dejbox – a business similar to Supper and Feedr - to bolster revenue in new areas. UK supermarkets could follow a similar path.

4. THE RISE OF “DARK KITCHENS” AND VIRTUAL FOOD-TO-GO BRANDS With low growth forecast for the UK’s casual dining sector and demand for delivery growing, big chains are experimenting with new delivery models.

Chains such Wagamama and McDonalds have opened “dark kitchens” which serve delivery-only customers.

For Wagamama this expands their reach without the cost of a full restaurant fit out, whilst for McDonalds it takes the pressure off existing restaurants so they can focus on walk-in customers.

Some chains are taking this a stage further: Byron, Café Rouge, Frankie

and Benny’s and Castle Pubs (part of the Mitchell’s & Butlers pub group) are making use of their own spare kitchen capacity by launching deliveryonly virtual brands. The brands have a different menu from the restaurants to target new types of customer with products that work well in delivery, for example when Deliveroo users order from Mac & Cheese, their food is prepared in their local Byron. Customers are unlikely to want burgers every day so by offering something different Byron has an efficient way to gain new sales from current resources.

In future, the need for efficiency will see more use of under-used kitchen space. Could this apply to supermarkets with excess space as well as restaurants?

Companies entering this space can’t be complacent, however – virtual brands must work just as hard as traditional food brands to secure good reviews in order for users to trust them.

5. WHO OWNS THE CUSTOMER DATA? One of the big debates about the delivery model centres around ownership of customer data. Usually the delivery partner retains this, only sharing generalised data with operators (GDPR data protection rule changes have made the sharing of data even more complicated). Operators have always felt nervous about this and could feel more so since Deliveroo recently announced that it is developing its own virtual brands which could compete with its existing restaurant brands.

However, speaking at recent tech conference, Deliveroo said that although it is super sensitive about the use of their data it is committed to working with partners to deliver a better experience to customers, including offers/comms tailored to time of day, using its loyalty scheme to target new users and generally working more closely with restaurant partners.

As the battle to attract brands to delivery platforms intensifies delivery companies will have to use customer data carefully when balancing the needs of existing restaurant partners with their own new start-up brands.

Stay up-to-date with the latest food-to-go insights with the IGD Food-to-Go Channel Update: igd.com/newsletters

www.sandwich.org.uk March 2020 69

RESEARCH

‘I’m forecasting that there will be a completely new segment in the market in 2030 of new fast food and a whole new style of food to go – something that’s more interesting, that’s hotter, more filling, broader in range and choice’

The shape of things to come in food to go

The shape of things to come in

FOOD TO GO The food to go sector faces big challenges in future with an ageing population, busier than ever lifestyles, the growing importance of sustainability as an issue and the increasing development of quality plant-based and healthier foods, says Simon Stenning, founder of FutureFoodservice.com

RESEARCH

T

o project into the future we need to understand where we are now and where we’ve been in the past.

It’s actually really fascinating to look back and realise just how much change there’s been over the last 10-12 years.

It was the iPhone that came on the scene in 2007 that really started to change things – not just the phone but the apps that came with it. This paved the way to how we engage digitally with everything around us.

Delivery as we know it now did not exist: there was no Deliveroo or Just Eat, and this was only 12 years ago!

Street food, other than a burger van, also didn’t exist.

In the past we saw food to go as a very distinct sector of the market: retailers were only just starting to think of it as front of store; fast food was about those traditional fast food ‘monsters’. Then we start to see the lines blur …. we’ve now seen the emergence of a new style of healthier fast food, we’ve seen broader ranges, and a lot more hot food consumed at lunch as food to go as new, emerging players have broken into the scene and created tremendous businesses.

The whole concept of front of store has changed because elements of food to go missions have changed completely: they are now distinct occasions in their own right. In general we now have so many more options to get different offers of food to go.

That’s in just 12 years and we will see more going forward. £20 BILLION FOOD TO GO MARKET Food to go is very difficult to quantify size-wise: my old company MCA sized it as being worth over £21billion; IGD estimates it at £18 billion. The difficulties are in trying to align the methodologies to say what exactly is included within that, so let’s take a consensus view and say that the food to go market is worth about £20 billion.

The most important thing from these figures are the growth projections because whether you take it as an additional 26% or an extra £2 billion, the projections are that over the next three to five years there will be significant growth in the market, so it’s a tremendous place to be.

But it’s not all plain sailing because of changes in the high street – we’ve

seen brands that have not survived such as Vital Ingredients, we’ve seen Abokado announcing a CVA (Company Voluntary Arrangement) process, and we’ve seen a number of new concepts starting and finishing.

You can draw a lot of analogies with the Casual Dining market becase there’s a similar cyclical process: investment coming in leading to expansion, leading to property demand, leading to higher property costs. That’s fine, it’s a normal cyclical development , but not when it’s allied to a time of great cost increases – the increase in minimum wage, business rate increases, the decrease in the value of sterling leading to food price inflation. All of these things have led to significant cost increases.

This is a normal activity which is usually passed on in price prices to consumers. But when they coincide

with a time when consumers are under pressure, it’s a perfect storm – whether it’s from disposable income which we saw in 2017 as inflation increase, or decreased consumer confidence, or whether it’s because we have so many options that anything not exciting or humdrum fades away. That’s where we end up with brand failures: this is what has happened in the casual dining market and we will see it in food to go as well.

The consumer picture from an economic perspective is currently really strong: we’ve got more disposable, discretionary income than we’ve ever had before. We’ve got more money in our pockets and yet we’re not necessarily spending it because we don’t feel confident about what’s going on in the economy or with our jobs.

But this doesn’t tell the whole picture: good operations will always www.sandwich.org.uk March 2020 71

RESEARCH thrive and some operators are doing incredibly well. If you can offer good value, consumers will respond to that; business also have to be adaptable to changing tastes from a consumer and environmental perspective. Greggs, for instance, has gained recognition for its vegan sausage roll; McDonalds are now challenging the coffee shops with the consistency, quality, speed and value of their coffee, and Wetherspoons are now the largest seller of craft beer in the UK. They’ve all adapted and managed to deliver great value. If you can do that you get a great customer response and increased turnover as a result.

SHARE OF STOMACH Some people don’t like this expression but I think share of stomach is a useful way of showing how the total market is broken down. On an average month we have 90 meals and on top of that we have snacking occasions. The majority of our meals–79 – still come from grocery; just under 10 are from out of home and that includes all food to go occasions. Then on top of that 90 we have 4.5 snack occasions that are purchased and consumed out of home. This mix and the way we eat is going to change in the future.

WHERE ARE WE GOING? If we look at the total market, the value is currently £90 billion across all aspects of eating and drinking out of home. I’m forecasting that the total foodservice market is going to grow to over £106 billion over the next 10-11 years. Food to go currently accounts for around 24% value of the market – I think this will grow to between 25-30% of the foodservice market.

That could take the food to go market up to £29 billion.

What are the growth drivers? There are more of us working and we need more food to go opportunities because we are leading busier lives – we are working harder and longer (more than the rest of Europe). Many people are doing two or three jobs at a time and as a result they need more food to go.

Those that commute will find themselves commuting for longer as more people get pushed out from city centres from an affordability perspective, or seek a different lifestyle and commute to work. Again, this is a key driver for food to go missions because we are wanting to fit more into busier lives.

Another key driver is that we are going to see an increase in population rising from 66m now to over 70m by 2030 and 73m by 2041 – that’s another 7m and another key driver.

But how will the population be made up? In particular, there will be growth of people at the older end of the spectrum: we’re going to see a dramatic increase of households headed up by someone over 65 and even someone over 85. That has some knock-on implications. Meanwhile, children now have a one in three chance of living to 100. By 2040 the number of children as a proportion of the population will not have increased so if you’re thinking about targeting significant growth in that market you’ve got to think again.

What about the working age?

Well, yes, that increases by about 10% but it’s the pensionable age that increases by about 30%. Conventional wisdom has it that food to go occasion frequency rapidly declines with age, but it’s clear we are going to haveto change that mindset. Roll forward to 2030 and I’m predicting that that line is going to change: because we’ve got not only people living to an older age and working to an older age, 75 year olds will be buying significantly more food to go than previously, athough the missions might be different.

What about the share of stomach in 2030? I’m predicting that this will change from 90+ meal and snack occasions a month to 110 – most of the snacking occasion growth will be out of home. Don’t forget that a cheeseburger is self-determined as a snack by consumers and is one of the biggest savoury bread products consumer as a snack. We are going to see that increasing.

What we’re also going to see is that the grocery share of our meals is going to decrease. We are going to be eating more out of home and that is a prediction based on the fact that consumer habits are changing. We are leading busier lives; we want to fit more in from a leisure perspective and eating out of home fits in with that.

We’re also going to see a delivery increase as it becomes available to more people – in rural areas, for instance.

BREAKFAST Let’s focus on just one eating occasion.

Breakfast has been the biggest growth sector of the foodservice market in the past few years. Change has come about because we can get great porridge out

72 March 2020 SANDWICH & FOOD TO GO NEWS

of home; the little egg pots from Leon have shown us that we can get great full cooked breakfasts to eat on the go.

Abokado are talking about 30% of their business coming from breakfast time. Value is a key driver for breakfast and people like Greggs are doing things like a £2 meal deal, for a bacon roll and a coffee – it’s too good an offer not to purchase -and that is sucking people into regular habits of purchasing and building further growth from other occasions later in the day.

I’m forecasting significant growth in breakfast as a daypart, in terms of value. Breakfast frequency is now at the same level as dinner consumed out of home and spend is around the £5 mark. I think that by 2030 there could be another £5 billion growth in breakfast alone, because we will see the average spend increase quite easily from £5 to £6. We see the frequency increase from 2.5 to 2.7 meals on average per month.

WHAT WILL WE BE EATING IN FUTURE? Looking ahead, will it all be vegan, vegetarian and plant-based? We’ve seen the rise of brands that have met the need for healthier food. But I do worry about vegan fast food offerings.

Only just over 1% of the population is vegan – if you forecast that forward you could get between 5-10% as an absolute max. Building a business on that basis would be risky.

But we are undoubtedly moving away from meat and looking at alternatives. There are some amazing plant-based alternatives that are available. I’m forecasting that there will be a significant increase in flexitarian eating habits, so we will see plantbased products becoming much more appealing and more interesting.

Meanwhile, anyone entering the food to go space is going to be facing more and more competition.

PizzaExpress’ Za concept, Wagamana opening Mammago are all first attempts and there are more moves in the pipeline.

On the technology front we will see more and more automation replacing manual repetitive tasks. We will also see big changes in vending from a food perspective in the future. We will also see technology used to bring personalisation to food to go, tailoring offers depending on who you are, the time of day, the weather and other variables, depending on your needs.

RESEARCH CHALLENGES The industry needs to look to an older workforce and follow in the footsteps of B&Q. The days of a young workforce prepared to work all hours of the day are gone.

There’s also sustainability and this is something that everyone has switched onto. Everyone has got to do all they can to minimise packaging and environmental impact. The trouble is that food to go is increasing all the time and this challenge is not going away.

I’m forecasting that there will be a completely new segment in the market in 2030 of new fast food and a whole new style of food to go – something that’s more interesting, that’s hotter, more filling, broader in range and choice.

But of course, not everything will be different. The sandwich has recently been reinvented in Japan as the Sando, one of the trendiest products, but will we be spending £14 on it as our lunch of choice? We certainly will be still

seeing protein between two carriers and that isn’t going to change but the style of what’s in it and carrying it and the way in which we eat it is undoubtedly going to change.

Simon Stenning is the founder of FutureFoodservice.com He was speaking at the lunch! show. This is an edited version of his presentation

www.sandwich.org.uk March 2020 73

SUPPLIER NEWS

Extons moves into volume cheese grating AWARD-winning sandwich industry sliced cheese supplier Extons Foods has moved into grated cheese in volume for the first time, following increasing orders from sandwich manufacturers, wholesalers, retailers and food service providers.

Family-run Extons Foods, which had previously supplied mainly sliced cheese, is now churning out around 80 tonnes of the grated variety every week after investing in a new state-of-the-art production line at its purpose-built Manchester facility.

PFM installed a line featuring a product elevator, cross feeder, support gantry, multi-head weigher with a 14 head rigidised finish C2 weigher, as well as a Vetta bag maker with rotating crimpers, tape and zip applicators.

Vetta allows easy changeover of bag styles by the operator, rather than engineers, in less than 30 minutes. Many of the bags feature a series of folds that make set up difficult on conventional machinery. This machine meets food industry hygiene requirements, with elimination of flat surfaces and dirt traps, easy access for cleaning and stainless-steel construction.

The grated cheese is packed in a variety of bag styles, branded and plain, including 2kg pillow packs, 200-220g stand-up Doy style bags with a zip re-close system and 200220g Easy Pack bags with a tape re-close system.

Having a grated line has helped the cheese business widen its customer base, as managing director and founder of the company, Liz Parkinson (née Exton), explained: “We chose PFM because they have a great reputation in our industry and specialise in grated cheese. The new line is boosting output and has helped the business to grow by delivering more of our products.”

Extons Foods has experienced rapid growth of around 60% over the last two years with further expansion in the pipeline.

Nuttall’s promote Warwick Wakefield to Flexeserve Customer Experience Director NUTTALL’S has promoted Warwick Wakefield, formerly Development Chef, to the newly created role of Customer Experience Director for the Flexeserve division of The Alan Nuttall Partnership.

The appointment will see Warwick head up the customer-facing aspects of the business to ensure every touch point that their customers have with the brand and their products is consistent.

Flexeserve Zone, the flagship product range under the Flexeserve brand, comprises a patented hot food-to-go technology that maintains a wider variety of foods at optimum serving temperatures, without compromising taste or texture.

The team can now assist with menu development, packaging optimisation and recommendations as well as operational support for in-store operators. This allows the Flexeserve customer to optimise hot-holding results before launching into stores, and maximise return on investment through industry-leading food quality and hold times.

In his new role, Warwick will continue to collaborate on the company’s overall strategy and deliver it through their sales and marketing team – while ensuring customer experience remains consistent.

74 March 2020 SANDWICH & FOOD TO GO NEWS

Warwick joined the Flexeserve team in 2014 and has spent the past five years working with clients to find solutions for the effective hot-holding of their existing product lines, as well as creating all-new products.

Jamie Joyce, Chief Executive of Nuttall’s, says: “Warwick’s role in the incredible success of Flexeserve Zone over the past few years cannot be understated.

“When we decided to focus on the end consumer – the customers of our customers – the quality of the food itself became the priority. Warwick’s understanding of the relationship between different food types and Flexeserve technology, the intricacies and effects of packaging materials and the operational challenges which retailers face, has allowed us to provide an unparalleled solution.”

One of Warwick’s first challenges will be re-branding the Foodservice Solutions Division as Flexeserve to streamline brand recognition and position the company as a global leader in hot-holding solutions.

Warwick says: “I’m delighted to be taking on this new role as Customer Experience Director. Along with our clients, we have achieved so much over the past few years in our Development Kitchen.”

RESEARCH

UK shoppers embracing ‘Food-To-Go’ are presenting a challenge for supermarkets NEW research shows that four out of every five shoppers in the UK have eaten a meal that wasn’t prepared at home in the last month. This is having a clear impact on the grocery sector with 1 in 10 shoppers believing that their spending on household food has reduced as a direct result of their ‘foodto-go’ spending habits.

The research, to be published shortly by shopper behaviour insight specialists Shoppercentric in its 50th Shopper Stock Take Report, confirms that Millennials and GenZ shoppers are at the heart of the trend and are doing so more often than they were two years ago.

44% of the 25-34 age group said they had had food delivered to their home or office in the last month by the likes of Deliveroo, UberEats, or Dominos compared with 33% of the 35-44 age group and just 25% of the 45-54 age group. The trend is growing with almost a fifth of respondents (19%) saying they were having food delivered “way more” than two years ago and a quarter (25%) “a little more” than two years ago.

When asked if they had bought food to eat on the go in a coffee shop or sandwich shop, 60% of the 18-24 year olds and 58% of the 25-34 year olds had, compared with less than a third (31%) of the 55-64 age group and only 27% of the over 65s.

1 in 10 shoppers believe that their household food spending has reduced

as a direct result of their ‘food-to-go’ spending habits. Younger shoppers form the demographic group most likely to say the growth in the ‘foodto-go’ sector means they are spending less on groceries for home, with 22% of 18-24 year olds and 15% of 25-34 year olds agreeing they are spending less compared with just 9% of the 35-44 year olds; 5% of 45-54 year olds, 6% of the 55-64s and 5% of the over 65s.

“The research shows us that widening choice, easy accessibility, and pricing to cater for all tastes and budgets, means that many shoppers relying on ‘food-to-go’ believe their spending in those outlets will increase, which likely means more pressure on grocery spending,” explains Jamie Rayner, Managing Director of Shoppercentric.

“Perhaps most worryingly for already under-pressure grocery retailers is that cash rich Millennials, and GenZ, are at the heart of this trend.

They are the age groups who are most likely to have eaten food when out, or that was prepared away from the home. They are doing this more often and they are the ones most likely to say food-to-go is causing them to spend less on groceries.”

“The fact that the food-to-go category is embracing healthier options and sustainability more quickly than grocery retailers means that no one in the grocery sector can afford to turn a blind eye to this challenge.

For the supermarkets, food-to-go is a competitor hiding in plain sight and presents a growing challenge to which they need to rise.”

58% of Food Operators to go Self-Serve as Brits Get the Taste for Kiosk Ordering WITHIN the next twelve months, kiosks will be mainstream in the UK quick service restaurants (QSR), fast food and the casual dining market, according to the first UK research into consumer views and hospitality sector plans.

The study projects that by October 2020, 58% of hospitality operators in the food sector will have adopted self-

serve technology with kiosks being the most frequent type used.

In a consumer poll of 2,000 UK residents, 41% stated that given a choice, they would use a self-serve kiosk over a cashier. Privacy and control of kiosk self-ordering are two principal consumer attractions, along with convenience, order customisation, accuracy and queue avoidance.

The research was commissioned

by Bristol based Kurve Kiosks, whose CEO, Steven Rolfe said: “Selfserve tech and kiosks have been a hot conversation for a while now.

Everyone has witnessed the success of McDonalds and knows the American QSR, fast-food and casual dining sector have gone full steam ahead due to customer acceptance and demand.”

www.sandwich.org.uk March 2020 75

CONFERENCE

Foodservice leaders attend first out of home nutrition conference

S

peakers and panelists from a number of leading out of home foodservice companies joined a new conference hosted by Kerry Taste & Nutrition last month. The first industry-wide conference, said to be the first of its kind, looked at how nutrition is changing the game in out of home foodservice and inspiring innovation on menus Guests and speakers included Starbucks, McDonalds, Crussh, Sodexo, Greggs, The WellSpoken Mark and the British Nutrition Foundation.

Nutrition out of home was the sole focus, with new proprietary pan-European research, across seven markets revealed by Kerry Taste & Nutrition.

The new research looked into consumer attitudes, needs, trends and behaviours towards nutrition when eating out of home. There was a specific focus on transparency of food sourcing, sugar reduction, the importance of maintaining signature taste profiles and how this impacts operators. In addition, new and emerging health trends and the importance of language when conveying healthy options to consumers were also examined.

KEY THEMES WERE: n Consumers get real people are increasingly looking for food and drink options that are more natural, more nutritious and more environmentally sustainable with 35% considering natural ingredients/flavours the most important nutritional claim at lunch and dinner.

Respondents also said

that there are demands for ‘cleaner’ cooking methods with steaming, poaching and baking preferred over frying. n Transparency needs across all seven markets researched, 6 in 10 people would like to see more nutritional information such as calorie content, fat content and sugar content displayed on foodservice menus. n Hold the sugar - 43% of foodservice customers are interested in or following a reduced sugar trend, and increasingly searching for beverages with low sugar (57%) or no added sugar (53%) attributes.

Interestingly, 41% see real fruit as a key beverage health attribute. This strongly suggests that real fruit as a sweetener is something operators could be making more of. n Finding balance - 81% of those seeking to change their diet believe foodservice operators have a responsibility to

76 March 2020 SANDWICH & FOOD TO GO NEWS

improve nutrition on their menus. The foodservice industry must respond to this overwhelming market demand. While nutrition is an emerging trend, taste still remains key as the most sought-after need.

Many are seeking out smarter ways to indulge for example one in three (38%) look for natural claims when purchasing ice cream. n Mind matters - consumers are increasingly focusing on holistic wellbeing. This involves considering and nourishing all human elements – mind, body and spirit; 32% of people cite mental well-being as a key reason to change their diet.

Karl Buiks, Vice President for Foodservice, Marketing & Strategic Planning, Kerry Taste & Nutrition, said: “People are eating out more frequently and demanding healthy options that don’t compromise on taste. The foodservice industry is also being challenged by public health bodies to address this

demand with nutritional improvements to menus. Our purpose at Kerry is to inspire food and nourish life and as one of the world’s leading taste & nutrition companies, this is a major focus for us.

The aim of this conference was to share insights in nutrition, consumer behaviour and future development of menus with the leading companies in the industry.”

Elaine Druhan, Foodservice Marketing Manager at Kerry Taste & Nutrition, who unveiled the research at the event said: “Given the limited amount of research to date in this area specifically, we really wanted to help our customers understand this growing trend and in turn be able to evolve their businesses to meet consumers’ growing nutritional expectations. The day was such a success. We had such great attendance from many major operators and are eager to share our new findings more broadly.”

Keynote speeches and panelist discussions from organisations such as Crussh, Starbucks, McDonalds, Sodexo, Greggs, The WellSpoken Mark and the British Nutrition Foundation (BNF) made compelling listening, with topics covering wide-ranging themes from the impact of legislation, through to language use and credibility, evolving cleaner labels, and macro-trends such as functional benefits, protein and plant-based.

Research was conducted in Summer 2019. The sample of 806 consumers who eat out of home at least once or twice a month was conducted over seven European markets - UK, France, Germany, Norway, Sweden, Spain and Russia.

FOOD TO GO FOCUS

Deli Lites launches new

plant-based ranges IRISH food-to-go firm Deli Lites has launched two new ranges to meet growing consumer demand for meat-free products.

Its first fully plant-based range is a chef-led product line-up which features dishes such as Buffalo Cauliflower with Spiced Cous Cous Tabouleh and Maple Harissa Dressing; Curried Chickpea with Mango Chutney and Cashew Crumble; Spiced Fritters with Beetroot Hummus, Kale & Candied Walnuts and Creamy Roasted Pepper & Tomato Pasta for the on-the-go, busy consumer.

The new vegan-friendly range will be available from retailers across Ireland, with plans to extend availability through its distribution lines into the UK. The company has also collaborated with nutritionist-led start up business Kitchen Vegilantes to create a second range featuring a host of ready-meals and food-to-go products that are 100% meatfree and “packed full” of plant-based proteins, including a number of vegan and vegetarian versions of many popular meat dishes.

The new Kitchen Vegilantes line-up includes three main meals - Cheeky Chickpea Tikka, Rebel 3 Bean Burrito Box and Bad Boy Bolognese. As well as the nutritious meals, the range offers three different flavours of energy bites which are perfect for a snack or pre-workout boost - Zesty Coconut and Pistachio Energy Bites, Cranberry Choco Lit Bites, and Bite Me Banana Brownie Bites. Also included, are three Anytime Oats in Macho Mochaccino, Wild Pecan and Apple Pie, or Berry Blast, which were developed as either a breakfast option, pre-gym boost or evening snack.

Deli Lites and Kitchen Vegilantes joined forces on the venture with the aim of creating genuinely good food that doesn’t rely on meat as a high source of protein, instead the new range utilises naturally occurring plant-based protein.

The joint venture with Kitchen Vegilantes sees Deli Lites CEO Brian Reid take on the role of Director and Advisor for the start-up business.

Kitchen Vegilantes was founded by qualified personal trainer and nutritionist, Kevan Jordan. The collaboration was important to Deli Lites’ co-founders, Brian and Jackie Reid, who are passionate about supporting small like-minded businesses and had similar humble origins, operating out of the kitchen cafe in the late 90’s.

Brian Reid commented on the new ranges: “Deli Lites has continuously sought ways to incorporate an array of choice within our product lines. As more and more people opt to reduce or completely phase out meat and dairy, it’s even more important to us that we are able to offer products which meet changing lifestyles and diets but don’t compromise on quality or taste. By working with our chef-led Innovation team and the minds behind Kitchen Vegilantes, the two new plantbased ranges have been created by experts in their field to be nutritious and full of flavour in order to appeal to a wide range of consumers, not just those following a vegan or vegetarian diet.

“We will continue to focus on meeting and exceeding consumer needs by creating products packed with quality Irish ingredients. As a company, we also have a strong ethos of sustainability engrained in everything we do, and we are conscious of how our products will impact the environment at every stage.

From the sourcing of ingredients, to handmade production of products, and plastic free packaging using organic recyclable clear-flow wrap film in place of plastic, everything from the product to packaging in these new ranges is proudly plantbased.”

Kevan Jordan, founder of Kitchen Vegilantes, said: “Having worked in the health, nutrition and fitness industry for many years, we are acutely aware of the importance of quality plant-based food to fuel healthy lifestyles. The partnership has provided the ideal opportunity to develop great tasting products which are packed with natural plant-based proteins, are low in calories, and also taste delicious. We’re excited to promote this range and hope to develop even more product lines in the future.”

These new plant-based dishes join a host of pre-existing vegan friendly products in the Deli Lites repertoire, which includes a Coconut Mocchaccino that won over judges at Lunch! show’s Innovation Challenge, as well as a Sweet Potato Fritter and Spiced Hummus Wrap, which was awarded an Irish Good Choice Quality Food Award.

Deli Lite customers include major retailers such as Sainsbury’s, Boots and Applegreen, as well as local food service companies.

www.sandwich.org.uk March 2020 77

BSA Product Index ADVISORY & CONSULTANCY

Sour Cream

Bespoke Software

CHUTNEYS & RELISHES

Datatherapy Ltd.

Chutneys

SERVICES

Business Systems Datatherapy Ltd. E Commerce Datatherapy Ltd. Factory Grote Company Food Attraction Ltd. FSC Millitec Food Systems Ltd. Zafron Foods Ltd.

Freshfayre

Freshfayre Leathams Mizkan Euro Ltd.

Sam Browne Foods Marinated Meats

General The Ingredients Factory

Meatballs

Fridays

Freshfayre

Southover Food Company Ltd.

Harvey & Brockless Leathams

Pickles

BAKERY PRODUCTS

Freshfayre

Fresh Jacksons Bakery Speciality Food Attraction Ltd.

Leathams

Egg Products Freshfayre Fresh-Pak Chilled Foods Fridays Futura Foods UK Ltd. Leathams Southover Food Company Ltd. Zafron Foods Ltd.

Southover Food Company Ltd

EQUIPMENT & VEHICLES

The Ingredients Factory

Buttering Machinery

Salsa

Deighton Manufacturing

Blenders Freshfayre Zafron Foods Ltd. DRESSINGS, SAUCES AND

Zafron Foods Ltd. Dressings

Deighton Manufacturing

Grote Company Millitec Food Systems Ltd. Depositing Machinery Grote Company Millitec Food Systems Ltd. Labelling Systems & Barcoding

Caterers Choice Ltd.

Pauwels UK

Planglow Ltd.

Harvey & Brockless

Spreads

Mobile Catering Vehicles

BUTTER & SPREADS

Blenders

Jiffy Trucks Ltd.

Pauwels UK

Sandwich Making Machinery

Mayonnaise

Deighton Manufacturing

Blenders

Grote Company

Southover Food Company Ltd. Spreads Freshfayre Harvey & Brockless Spreads (olive) Freshfayre Leathams CHEESE & DAIRY PRODUCTS Cheese Freshfayre Futura Foods UK Ltd. Harvey & Brockless Leathams Norseland Ltd. Ornua Ingredients Europe Southover Food Company Ltd. The FoodFellas

Caterers Choice Freshfayre Fresh-Pak Chilled Foods

Millitec Food Systems Ltd. FISH PRODUCTS

Harvey & Brockless

Crayfish

Pauwels UK

Freshfayre

Piquant

Royal Greenland Ltd.

Zafron Foods Ltd. Mustards Blenders Pauwels UK Southover Food Company Ltd. Zafron Foods Ltd. Sauces & Ketchups Blenders Caterers Choice Freshfayre Pauwels UK

Prawns Freshfayre H Smith Food Group plc Royal Greenland Ltd. Southover Food Company Ltd. Zafron Foods Ltd. Salmon Caterers Choice Freshfayre Leathams Southover Food Company Ltd

Yoghurt

Piquant

Freshfayre

Southover Food Company Ltd.

Seafood/Shellfish Products

Futura Foods UK Ltd.

The Ingredients Factory

H Smith Food Group plc

Ornua Ingredients Europe

Zafron Foods Ltd.

Royal Greenland Ltd.

78 March 2020 SANDWICH & FOOD TO GO NEWS

H Smith Food Group plc Leathams Moy Park Ltd. Sam Browne Foods

Leathams

Blenders

Freshfayre

Freshfayre

Bacon Dawn Farms UK Dew Valley Foods Freshfayre Leathams Moy Park Ltd. Smithfield Foods Ltd.

Bread Making Ingredients

Butter

Dawn Farms UK

Conveyors

Cutting & Slicing Equipment

Jacksons Bakery

Pork

MEAT PRODUCTS

Blenders

The Ingredients Factory

Snowbird foods

Millitec Food Systems Ltd.

Millitec Food Systems Ltd.

Pauwels UK

INSURANCE Insurance Protector Group

Glendale Foods

Grote Company

Dips

Fresh-Pak Chilled Foods

Pineapple Caterers Choice Freshcut Foods Ltd

Food Network

Smithfield Foods Ltd.

Grote Company

Freshfayre

Guacamole Leathams

Glendale Foods H Smith Food Group plc

LABELS Bunzl Catering Supplies Planglow Ltd. Tri-Star Packaging Supplies Ltd.

MAYONNAISE

New York Bakery Mission Foods

Fresh-Pak Chilled Foods

Blenders

FSC

BREAD & ROLLS

Freshfayre

Canned Fruit Caterers Choice Ltd.

Zafron Foods Ltd.

Mission Foods

Lamb

FRUIT

Relishes

Food Attraction Ltd.

Freshfayre

Southover Food Company Ltd.

Freshfayre

Zafron Foods Ltd.

The Ingredients Factory

Food Attraction Ltd.

Southover Food Company Ltd.

Smithfield Foods Ltd.

Eggs (hard boiled)

Retail

Tortilla & Wraps

Leathams

Leathams

The Ingredients Factory

Southover Food Company Ltd

New York Bakery

Freshfayre

Freshfayre

FOOD WHOLESALERS Country Choice Foods

ALS Food & Pharmaceutical

Morning Goods

Caterers Choice

Ham

EGGS & EGG PRODUCTS

Mizkan Euro Ltd.

Moy Park Ltd.

Juices

Tuna Caterers Choice Freshfayre H Smith Food Group plc Moy Park Ltd. Southover Food Company Ltd. Zafron Foods Ltd.

Southover Food Company Ltd.

Food Safety

Doughnuts

DRINKS

Southover Food Company Sausages Freshfayre Moy Park Ltd. Snowbird foods Smithfield Foods Ltd. Southover Food Company Stephen’s Fresh Foods Ltd. Turkey 2 Sisters Food Group

Beef Freshfayre H Smith Food Group plc Leathams Moy Park Ltd. Sam Browne Foods Southover Food Company Ltd.

Freshfayre

Canned Meat Freshfayre Moy Park Ltd. Smithfield Foods Ltd.

OILS

Chicken 2 Sisters Food Group Cargill Protein Europe Dawn Farms UK Freshfayre Galliance UK Ltd. H Smith Food Group plc Leathams Moy Park Ltd. Sam Browne Foods Seara Meats BV Smithfield Foods Ltd. Southover Food Company Ltd.

Fridays

Continental Freshfayre Leathams Southover Food Company Ltd. Duck 2 Sisters Food Group Freshfayre Galliance UK Ltd. H Smith Food Group plc Sam Browne Foods

H Smith Food Group plc Leathams Moy Park Ltd. Sam Browne Foods Smithfield Foods Ltd. Southover Food Company Freshfayre ORGANIC PRODUCTS Galliance UK Ltd. Leathams Pauwels UK Southover Food Company 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. Freshfayre Leathams Pasta Foods Southover Food Company Ltd SANDWICH FILLINGS (READY PREPARED) Fresh Fillings 2 Sisters Food Group Freshfayre Fresh-Pak Chilled Foods Fridays Harvey & Brockless Southover Food Company Ltd. Zafron Foods Ltd. Frozen Fillings 2 Sisters Food Group SOUPS

Freshfayre Leathams Southover Food Company Ltd VEGETABLES & HERBS Canned Vegetables Caterers Choice Ltd. Freshfayre Princes Foods Ltd.

ADELIE FOODS GROUP LTD. – REDMOOR Wimblington Drive, Redmoor, Milton Keynes, Buckinghamshire MK6 4AH Contact: Tamara Redding Tel: 020 8571 1967 sales@adeliefoods.co.uk www.adeliefoods.co.uk

BRADGATE BAKERY Beaumont Leys, Leicester, LE4 1WX Contact: Mark Harman Tel: 0116 2361100 Fax: 0116 2361101

ADELIE FOODS GROUP LTD. – SOUTHALL Unit 17-19 Armstrong Way. Great Western Industrial Park, Southall Middlesex UB2 4SD Contact: Tamara Redding Tel: 020 8571 1967 sales@adeliefoods.co.uk www.adeliefoods.co.uk

DELI-LITES IRELAND LTD. Unit 1 Milltown Industrial Estate, Warrenpoint, County Down BT34 3FN Contact: Ronan Gourley Tel: 028 417 54807 ronan.gourley@delilites.com www.delilites.com

ADELIE FOODS GROUP LTD. – WEMBLEY Lords House, 656 North Circular Road London NW2 7AX Contact: Tamara Redding Tel: 020 8571 1967 sales@adeliefoods.co.uk www.adeliefoods.co.uk

Chargrilled Vegetables Leathams Moy Park Ltd. Jalapenos Caterers Choice Ltd. Freshfayre SALAD Fresh Agrial Fresh Produce Ltd. Freshfayre Salad (prepared) Agrial Fresh Produce Ltd.

AROUND NOON LTD. Unit 24A Rampart Road, Greenbank Industrial Estate, Newry, County Down BT34 2QU Tel: 0283 0262333 info@aroundnoon.com www.aroundnoon.com

Southover Food Company Ltd Sundried Tomatoes Caterers Choice Ltd. Freshfayre Leathams Plc Martin Matthew & Co Ltd. Sweetcorn Caterers Choice Freshfayre Tomatoes Caterers Choice Freshfayre

AROUND NOON (LONDON) LTD. 762A/763A Henley Road, Slough SL1 4JW Tel: 01753 523 636 Fax: 01753 573 125 infoANL@aroundnoon.com www.aroundnoon.com

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 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: Alex McLaren Ray-Odekeye Tel: 0208 629 8600 alex.mclaren@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 info@impress-sandwiches.com

www.impress-sandwiches.com MELTON FOODS 3 Samworth Way, Leicester Road, Melton Mowbray, Leicestershire LE13 1GA Contact: Anthony Minto Tel: 01664 484400 Fax: 01664 484401 anthony.minto@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

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

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 SAMWORTH BROTHERS MANTON WOOD Manton Wood, Enterprise Park, Worksop, Nottinghamshire S80 2RS Contact: Justyna Nowicka Tel: 01909 511800

Justyna,Nowicka@manton-wood.co.uk

www.samworthbrothers.co.uk STREET EATS FOOD LTD. Prince William Avenue, Sandycroft, Deeside, CH5 2QZ Tel: 01244 533888 Option 1 orders@streeteatsfood.co.uk enquiries@streeteatsfood.co.uk www.streeteatsfood.co.uk

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

TIFFIN SANDWICHES Tiffin House, 20 Commondale Way, Euroway Trading Estate, Bradford, Yorkshire BD4 6SF Contact: Paul Thornton Tel: 01274 494939

paul.thornton@tiffinsandwiches.co.uk

www.tiffinsandwiches.co.uk

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 March 2020 79

BSA Suppliers Index GROTE COMPANY

2 SISTERS FOOD GROUP B2B Leechmere Industrial Estate, Toll Bar Road, Sunderland, Tyne & Wear SR2 9TE Contact: Sam Bennett Tel: 0191 521 3323

CATERERS CHOICE LTD Parkdale House,

1 Longbow Close, Pennine Business Park Bradley, Huddersfield

sunderlandsales@2sfg.com

HD2 1GQ

www.2fsg.com

Contact: Sarah Booth Tel 01484 532666 Fax 01484 532700

DAWN FARMS UK Lodge Way, Lodge Farm Ind. Est, Northampton NN5 7US Contact: Orla McDonagh Tel: 01604 583421 Fax: 01604 587392 info@tmifoods.co.uk www.tmifoods.co.uk Accreditation body: BSA

sarah@catererschoice.co.uk www.catererschoice.co.uk

DEIGHTON MANUFACTURING (UK) LTD Gibson Street, Leeds Road,

AGRIAL FRESH PRODUCE LTD.

Bradford, West Yorkshire

Unit 5 Walthew House Lane,

BD3 9TR

Martland Park Industrial Estate, Wigan WN5 0LB Contact: Emma Hesketh Tel: 01942 219942 emhesketh@afproduce.co.uk www.agrialfreshproduce.co.uk

COLPAC LTD

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

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

FRIDAYS

Wrexham Technology Park,

Benenden Rd, Cranbrook,

Contact: Paul Jones

Chequer Tree Farm, Kent TN17 3PN Contact: Bridget Friday Tel: 01580 710250 Fax: 01580 713512

Wrexham LL13 7YP Tel: 01978 362243 Fax: 01978 362255 sales@grotecompany.com www.grotecompany.com

bf@fridays.co.uk www.fridays.co.uk Accreditation body: BSA FOOD ATTRACTION LTD. Langham Court, 21

Langham Road, Leicester LE4 9WF Contact: Jake Karia

HARVEY & BROCKLESS 44-54 Stewarts Road London SW8 4DF Contact: Tina Alemao Tel: 0207 8196045 Fax: 0207 8196027 tina.alemao@

Tel: 0116 2744066

harveyandbrockless.co.uk

jake@foodattraction.com

www.harveyandbrockless.co.uk

www.jakeandnayns.com

Accreditation body: BSA

www.deightonmanufacturing.co.uk

Contact: Sales Department Tel: +44 (0) 1525 712261 Fax: +44 (0) 1525 718205 info@colpac.co.uk www.colpacpackaging.com

DEW VALLEY FOODS

FSC

Cheddar Business Park,

ALS FOOD &

Holycross Road, Thurles,

Wedmore Road, Cheddar,

PHARMACEUTICAL

County Tipperary, Ireland

Somerset BS27 3EB

Sands Mill,

Contact: Christina Murphy

Contact: James Simpson

Huddersfield Road

Tel: 00353 504 46110

Tel: 01934 745600

Fax: 00353 504 23405

Fax: 01934 745631

Mirfield, West Yorkshire WF14 9DQ Contact: Nigel Richards Tel: 01354 697028 Fax: 01924 499731 sales.uk@alsglobal.com www.als-testing.co.uk

COUNTRY CHOICE FOODS Swan House, New Mill Road, 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

St Paul’s Cray, Orpington, Kent BR5 3QD

Phone: 00 353 14536960 /07741 639006 barnaby.barber@blenders.ie www.blenders.ie

neil.lindsell@brake.co.uk www.countrychoice.co.uk

EUROPE Clerkenleap Barn, Bath Road, Broomhall, Worcester WR5 3HR Contact: Bradley James Tel: 07880 096132 bradley_james @cargill.com www.cargill.co.uk

Unit 10, Severn Way, Hunslet

Tel: 0113 277 3001

7 Howard Road, Eaton

sales@freshfayre.co.uk

Socon, St Neots,

www.freshfayre.co.uk

DATATHERAPY LTD. One Pancras Square, London N1C 4AG Contact: Yousaf Shah

The Priory, Long Street,

www.hsmithplc.com INSURANCE PROTECTOR

Tel: 01666 890500 Fax: 01666 890522

Tel: 01226 344850

40 Derringham Street, Kingston upon Hull HU3 1EW Phone: 01482 301146

hello@jacksonsbread.co.uk

1 Waterside Park, Valley

Contact: Mike Roberts

JACKSONS BAKERY

Contact: Commercial Team

FOODS

S73 0BB

www.insuranceprotector.co.uk

Contact: Jo Carter

FRESH-PAK CHILLED

Way, Wombwell, Barnsley

business@ipgdirect.co.uk

GL11 4HR

GALLIANCE UK LTD.

Hilliard House, Lester Way, Wallingford OX10 9TA Contact: Simon Walker Tel: 01491 833010

yousafshah@datatherapy.com

mike.roberts@fresh-pak.co.uk

sales@galliance.co.uk

www.datatherapy.com

www.fresh-pak.co.uk

www.terrena.fr/en/

80 March 2020 SANDWICH & FOOD TO GO NEWS

chris@hsmithplc.com

Dursley, Gloucestershire

Fax: 01226 344880

Tel: 0207 7000044

Tel: 01708 878888

Tel: 0800 488 0013 FUTURA FOODS UK LTD.

www.futura-foods.com

Tel: 01480 476161

www.coveris.com

Contact: Chris Smith

Brierley Hill DY5 1XH

jo@futura-foods.com

Contact: Sales Department

stneots.sales@coveris.com

Essex RM13 9BP

Waterfront, Level Street, FRESHFAYRE

Contact: Caroline Bartrop

Cambridgeshire PE19 8ET

Ferry Lane South, Rainham,

B1 Custom House, The

Leeds LS10 1BY COVERIS FLEXIBLES UK LTD.

24 Easter Industrial Park,

GROUP

Industrial Estate, Hunslet,

Fax: 01480 471989 CARGILL PROTEIN

www.thefscgroup.com

Tel: 01689 301203

Whitestown Road, Tallaght, Contact: Barnaby Barber

www.dewvalley.com

james@thefscgroup.com

Contact: Neil Lindsell

BLENDERS Dublin 24 DV24 VY75, Ireland

cmurphy@dewvalley.com

H SMITH FOOD GROUP PLC

www.jacksonsbread.co.uk JIFFY TRUCKS LTD

26 Jubilee Way, Shipley West Yorkshire BD18 1QG Tel: 01274 596000 Contact: John Briggs john@jiffytrucks.co.uk www.jiffytrucks.co.uk

BSA Suppliers Index PIQUANT LTD

Willenhall Lane, Bloxwich,

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 MILLITEC FOOD SYSTEMS LTD. 20 Victoria Road, Draycott, Derbyshire DE72 3PS

NEW YORK BAKERY CO. 4 Heathrow Boulevard,

Bath Road, West Drayton, Middlesex UB7 0DQ Contact: Angela Young

Imperial Place, Maxwell

WS3 2XN

Road, Borehamwood

Contact: Julie Smith

WD6 1JN

Tel: 01922 711116 Fax: 01922 473240 salesinfo@piquant.co.uk www.piquant.co.uk Accreditation body: BSA

NORSELAND LTD.

Somerton Road, Ilchester, Somerset BA22 8JL Contact: Millie Deane Fax: 01935 842801 cdeane@norseland.co.uk www.norseland.co.uk

EUROPE

Business Park, Coventry CV5 6UJ Contact: Karina Sprigg Tel: 01527 894256

Dymock Road, Ledbury, Herefordshire HR8 2JQ Contact: Alan Mackie Tel: 01531 631300 alan.mackie@ornua.com www.ornuaingredients.com

Bristol BS1 3AE

NR1 3PA

Contact: Rachael Sawtell

Tel: 01603 252454

Tel: 0117 317 8600

contact@smithfieldfoods.co.uk

Unit B-G Eagle Trading

Fax: 0117 317 8639

www.smithfieldfoods.co.uk

Estate, Willow Lane,

www.planglow.com

RAP LTD.

Mansel Court, 2A Mansel Road, Wimbledon, London SW19 4AA Contact: Martin Beaver

www.pastafoods.com

London W4 5XS

Contact: Emma Hallam Tel: +44 (0) 28 3835 2233 Emma.Hallam@moypark.com www.moypark.com

SUPPLIERS

M22 5WY

www.royalgreenland.co.uk

www.mizkan.co.uk

BT63 5QE

Wythenshawe, Manchester

soll@royalgreenland.com

craig.dillon@mizkan.co.uk

Craigavon, County Armagh

Fax: 0844 847 5117

Contact: Helen Swan

jack@zafronfoods.co.uk

Tel: 0208 805 9222

www.zafronfoods.co.uk

Fax: 0208 804 9303 helen.swan@ snowbirdfoods.co.uk www.snowbirdfoods.co.uk

CATERING ASSOCIATIONS

TW13 4AU Contact: Andrew Breeze Tel: 0208 818 7617 Fax: 0203 187 0071 andrew.breeze@pauwels-sauces.com www.pauwel-sauces.com

Contact: Robert Partridge Tel: 01273 596830 Fax: 01273 596 839 robert@southoverfoods.com www.southoverfoods.com THE INGREDIENTS FACTORY Ind Estate,

1st Floor, Axiom House, High Street, Feltham, Middlesex

BN42 4EN

Unit 2-3 Hamilton Road

PAUWELS UK

SAM BROWNE FOODS

160 Hamilton Road,

Driffield, East Yorkshire,

Tel: 0208 670 6701

YO25 9DJ.

Fax: 0208 670 9676

Tel: 01377 241238

Contact: Tim Marcuson

info@sambrownefoods.co.uk

tim@theingredientsfactory.com

www.sambrownefoods.co.uk

www.theingredientsfactory.com

Kelleythorpe, Ind.Estate,

LINKED ASSOCIATION LOCAL AUTHORITY

Southwick,Brighton

Tel: 0161 4904246

Tel: 0203 6752220

39 Seagoe Industrial Estate,

Tel: 0844 847 5116

Estate, Albion Street,

Gateway House, Styal Road,

Contact: Jack Kenny

Enfield, Middlesex EN3 4TD

Unit 4, Grange Industrial

ROYAL GREENLAND LTD.

ZAFRON FOODS LTD.

Wharf Road, Ponders End,

catherine.young@rapuk.com

Contact: Solenne Labarere

Contact: Craig Dillon

MOY PARK LTD.

SNOWBIRD FOODS

Tel: 0208 069 0700

Norwich NR5 0JH

www.tri-star.co.uk

Mitcham, Surrey CR4 4UY

info@planglow.com

COMPANY LIMITED

stuart.mills@pastafoods.com

info@tri-star.co.uk

Street, Norwich, Norfolk

Forest Way,

566 Chiswick High Road,

Fax: 0208 4439101

The Quorum, Bond Street,

PASTA FOODS

Chiswick Park,

Mollison Avenue, Enfield,

Norfolk Tower, 48-52 Surrey

www.missionfoodservice.co.uk

Tel: 01493 416200

Unit 4, The Arena,

PLANGLOW LTD

SOUTHOVER FOOD

Contact: Stuart Mills

Tri-Star House,

Middlesex EN3 7NL

SMITHFIELD FOODS LTD.

karina_sprigg@missionfoods.com

2nd Floor Building 10,

www.seara.com.br

www.rapuk.com

Fax: 02476 676660

MIZKAN EURO LTD.

valeri.zhekov@seara.com.br

SUPPLIES LTD

Tel: 0208 4439100

ORNUA INGREDIENTS

Renown Avenue, Coventry

Tel: 0044 2035358857

TRI-STAR PACKAGING

Contact: Alex Noake

www.newyorkbakery.co.uk

Tel: 01332 320400

MISSION FOODS EUROPE LTD

Contact: Valeri Zhekov

angela.young@grupobimbo.com

Tel: 01935 842800

www.millitec.com

2nd Floor, Building 1,

Walsall, W.Midlands

Tel: 0208 283 0500

Contact: Richard Ledger sales@millitec.com

SEARA MEATS BV

London SE27 9SF

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.

LACA Administration Bourne House, Horsell Park,Woking, Surrey GU21 4LY Tel: 01483766777 Fax: 01483751991 admin@laca.co.uk

Classifieds International Sandwich Manufacturers

Reach thousands of potential customers from as little as £60

Product Listing

BAKERY INSERTS Sigma Bakeries Ltd BREAD Sigma Bakeries Ltd FRANCHISING Subway ORGANIC PRODUCTS Sigma Bakeries Ltd SANDWICHES

SIGMA BAKERIES PO Box 56567, 3308 Limassol, Cyprus Contact: Georgios Georgiou Tel: +357 25 878678 Fax: +357 25 346131 info@sigmabakeries.com www.sigmabakeries.com SUBWAY Chaston House, Mill Court,Hinton Way, Great Shelford, Cambridgeshire CB22 5LD Contact: Georg Buhrkohl Tel: 01223 550820 www.subway.co.uk

Tamarind Foods SANDWICH FILLINGS (prepared) Sigma Bakeries Ltd SPECIALITY BREADS Sigma Bakeries Ltd

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

Save money and time

with the RJLasap wholesale delivery solution A simple, easy to use software system.

• • • • • •

Call Paul Steer

Standing orders Delivery notes Production Invoicing & accounts Ingredients & nutrition Handhelds etc.

24/7 support, free installation & training

Seamless links to labelling, EDI and accounting packages.

Visit rjlsoftware.co.uk or call 01962 761313

01291 636342

email: paul@jandmgroup.co.uk

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

82 March 2020 SANDWICH & FOOD TO GO NEWS

Email: triple.d@zen.co.uk

While the cardboard element of RAP’s carton sandwich packaging can easily be recycled, we found that customers and processors were having difficulty separating the film part of the pack from the cardboard – EasyPeel™ solves this issue and reduces resource needed at end of life in the waste stream.

1

2

Freshpack Carton Sandwich Wedge with EasyPeel™

3

The open packaging

4

Break the glue-flaps apart to flatten the packaging

5

At the window, pull the film away from the board

6

Continue to pull all the film away from the board

Once separated, recycle in the relevant recycle bin

HIGHER QUALITY, GREENER DISPOSABLES

Bagasse Give your customers the opportunity to choose a considered, eco-friendly alternative with Herald’s full range of bagasse and paper products.

& other eco-friendly products

From double wall hot cups to plates, bowls, chip trays and boxes, in a full range of sizes, Herald offers 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.

Call: 0208 507 7900 Email: sales@heraldplastic.com