Sandwich & Food To Go Magazine - 195 - September 2021 by J & M Group Ltd.

Sandwich food to go news INTERNATIONAL

www.sandwich.org.uk

ISSUE 195 SEPTEMBER 2021

TMI FOODS MAKE THE BEST BACON TO MAKE THE BEST BLT

WE HAVE THE INGREDIENTS FOR SUCCESS

Proudly providing the world’s leading food brands with menu inspiration, innovation and food safety for over 35 years.

A I N A B I LI

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FOOD-ONTHE-MOVE PACKAGING.

Our mission is to provide the best eco-efficient high-pe ormance packaging solutions - both from a product and an operational perspective. Learn more coveris.com/sustainability

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Launching at lunch!, our innovative RecyclaPaper sandwich skillet is fully paper-based and sustainably sourced

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CONTENTS EDITOR CLARE BENFIELD t: 01291 636336 e: clare@jandmgroup.co.uk

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

SUBSCRIPTIONS t: 01291 636335 e: kevin@jandmgroup.co.uk

NEWS

PREVIEW

PROFILES

Page 04. Delivery and takeaway sales begin to stabilise as consumers return to on premise.

Page 26. lunch! show.

Page 48. SPIS Vegan.

Page 05. Fully recyclable sandwich packaging to be trialled in UK supermarkets.

Page 46. Bread Ahead Bakery.

FEATURES

Page 50. Love Bites.

Page 38. Cheese choices.

REGULARS

Page 42. Hot food to go.

Page 06. Greencore report strong improvement in trading and cashflow.

Page 52. Changes in our daily bread.

Page 08. Greggs report a strong first half recovery.

ARTICLES

Page 18. A ‘perfect storm’ this Christmas?

THE BRITISH SANDWICH & FOOD TO GO ASSOCIATION Page 24. Association update. Page 32. The Sammies Awards 2021. Page 64. New members.

Page 30. Packaging, recycling and food waste. Page 36. Why presumptive pathogen results occasionally don’t confirm.

Page 62. New products. Page 66. Listing index.

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

Page 58. Natasha’s Law – less than a month to go.

PHONE +44 (0) 1291 636338 FAX +44 (0) 1291 630402 WEB www.sandwich.org.uk EMAIL info@sandwich.org.uk

Page 60. I’ll tell you what I want, what I really, really want…

Paper used in the production of this publication is sourced from sustainable managed forests.

FRESH FLAVOURS, HOMEMADE TASTE & AWARD WINNING PRODUCTS We make our handmade products fresh everyday using the finest ingredients from trusted local suppliers

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www.sandwichandfoodtogonews.co.uk September 2021 3

NEWS

Kraft Heinz launches new Professional Mayonnaise Kraft Heinz has launched Heinz new Professional Mayo for chefs. Retaining its consistency during frying, grilling and baking, while providing the same great flavour for blending and chilling, Heinz all-new Professional Mayo is ideal for use in a range of recipes to suit pubs, restaurants and casual dining, say the company. Chefs can use Heinz Professional Mayo in coleslaws, sauces and sushi as well as comfort classics like fritters and pizza. Asmita Singh, marketing lead, UK foodservice at Kraft Heinz said: “Mayonnaise can be a chef’s secret ingredient to enhance dishes behind the scenes, not just as a dipping sauce but as a highly versatile ingredient. “We polled chefs to find out what they wanted from a mayonnaise, and used this insight to create one product to meet their needs - Heinz Professional Mayonnaise. Consistent food quality and operational simplicity are more important than ever. This new product delivers on delicious creamy flavour while providing much sought-after versatility across a variety of applications (and temperatures!).” Heinz Professional Mayo is available in 5l and 10l pails, with a one-month shelf life from opening.

Delivery and takeaway sales growth begins to stabilise as consumers return to on premise Despite restrictions on indoor service lifting following ‘freedom day’, deliveries and takeaways are set to maintain a significant share of restaurant and pub groups’ operations, the latest CGA & Slerp Hospitality at Home Tracker has revealed. It shows sales in July were 206% higher than in July 2019—a drop on the growth in June (225%) and May (273%), following the return of indoor service in June and ‘freedom day’ in July. Although the lifting of all restrictions across hospitality has led to an increase in eating out, delivery has maintained its 20.5% share month-onmonth while takeaway sales (defined as being collected from an outlet by the customer, including Click & Collect and Drive-Thru) declined by 1.3%. This correlates with the significant growth in delivery sales compared to 2019, which in July was nearly three times higher than takeaways, say the researchers. In total, delivery and takeaways accounted for over a third of restaurant and pub groups’ sales in July. “As consumers returned to eating and drinking out following restrictions lifting, growth has naturally begun to slow in delivery and takeaway sales. However, it’s clear that consumer behaviours have shifted and hospitality at home will remain an important

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consideration,” said Karl Chessell, CGA’s business unit director - hospitality operators and food, EMEA. “Understanding the balance between out of home and at home preferences will be key to shaping sales and marketing strategies for all brands, as consumers continue to embrace the delivery and takeaway trend.” “Hospitality at home remains key for our sector and it shows with online delivery market share remaining at 20.5%. With the multiple challenges facing the sector as it reopens, it is now needing more than ever a focused approach to delivery as an incremental business stream,” said JP Then, founder of Slerp. “It’s exciting to see businesses starting to hire dedicated online ordering experts and create exclusive online offerings to continue to power growth. This is especially key for marketing to consumers during the upcoming seasonal period.” The CGA & Slerp Hospitality at Home Tracker provides monthly reports on the value and volume of sales, with year-on-year comparisons and splits between food and drink revenue, offering a benchmark by which brands can measure their performance, and participants receive detailed data in return for their contributions.

NEWS

Fully recyclable sandwich packaging to be trialled in UK supermarkets Greencore Group plc has announced that, in partnership with the Co-op and Sainsbury’s, it will commence ‘test and learn’ trials of an all fibre plastic free recyclable sandwich skillet in stores across the UK. The packaging, developed in conjunction with ProAmpac and believed to be the first of its type in the world, marks the culmination of 18 months of research and development by Greencore. The skillet will have a plastic-free window and be made entirely from paper-based material, say Greencore, and, crucially, due to the precise level of moisture resistance the skillet provides, it will see products have the exact same shelf life as if they were they packaged in a traditional skillet. Data shows that consumers currently find it challenging to separate the plastic film from the packaging of a typical sandwich skillet, meaning that recycling rates are nowhere near as high as they could be, observe Greencore, and the new skillet’s all-paper construction will make the process much easier for consumers. Subject to successful trials, which commence this month, and the proposition meeting all parties’ performance criteria, roll-out of the new packaging will begin later in the year. In time, Greencore says that it expects to make these new packaging techniques available to the wider UK market (development of the fully recyclable skillet will see Greencore deliver on one of the key commitments outlined in its 2020 Sustainability Report). It is estimated that some 600 million pre-packed sandwiches are consumed in the UK every year, or just over 1,100 every minute. Should the fully recyclable skillet ultimately be adopted as industry best practice, the potential for significant reductions in plastic usage and in improved recycling rates is immense.

Andy Wright, head of sustainability at Greencore, commented: “Consumers are increasingly aware not just of the importance of their own health but also of the impact their food has on the health of the planet. Developing a fully recyclable sandwich skillet is one of the key ways we can reduce waste and help our customers do their bit to protect the environment. “This is not a problem we can solve alone, though. The complexities of the challenges we face require collective action, inside and outside our industry, and Greencore is pleased to have such supportive customers who share our enthusiasm for making great food for all, that’s accessible, healthy and sustainable.” Breige Donaghy, director of delicious food, Co-op, said: “We’ve worked closely with Greencore from the start on the development of the compostable sandwich packaging and implemented the first trial of its use in our pop-up store at Glastonbury Festival in 2019 with great success. “The trial aligns with Co-op’s ambition to reduce the use of virgin plastic and how we’ve also worked to ensure that all of our own-brand packaging is now fully recyclable. We’re looking forward

to seeing the new packaging on shelves this autumn and are confident it will resonate with our members and customers.” Claire Hughes, director of product, packaging and innovation at Sainsbury’s, commented: “Our customers want tasty, great quality food that they can enjoy on the go, which is also better for the planet. We are committed to making recycling easier for our customers while reducing our use of plastic packaging by 50% by 2025 and working collaboratively with our suppliers is key to achieving our targets and driving change. We are pleased to be trialling this innovative new sandwich packaging with Greencore and helping our customers reduce plastic when they shop with us” Graham Williams, global managing director of fresh food packaging at ProAmpac added: “Introducing this fibre-based sandwich pack, which is plastic free with an extended shelf life is a direct result of ProAmpac’s product development expertise along with Greencore’s commitment to sustainable packaging. Partnering with an industry leading company like Greencore is critical in bringing to market the latest in sustainable food packaging innovations.” www.sandwich.org.uk September 2021 5

NEWS

Greencore report strong improvement in trading and cashflow Greencore Group plc has issued a trading update covering the 13 weeks from 26 March 2021 to 25 June 2021 (“Q3”), revealing strong revenue momentum with Group pro forma revenue 53.1% above prior year levels and only 2.8% below equivalent preCovid levels in Q3 19. Revenue momentum has remained encouraging in the first three trading weeks of July, they said, and notwithstanding the supply chain and labour challenges impacting the broader UK food industry at present, the Group added that it is confident in its ability to deliver strong year on year profit and cashflow progression in the second half of the year. The Group now expects to generate an FY21 Adjusted Operating Profit outturn of between £36m and £40m, versus previous guidance of above

FY20 levels of £32.5m. Commenting on the performance, Patrick Coveney, CEO, said: “We are encouraged by the improvement in revenue, profitability and cash flow momentum in Q3 and the early weeks of Q4. Against the backdrop of the UK economy reopening fully, we are rebuilding our economic model effectively and sustainably with all stakeholders, supported by our long-standing customer relationships and further enhanced by the new business wins we have secured this year. “The performance is underpinned in particular by the energy and dedication of our people. We are also delighted to have made progress in creating a fully recyclable sandwich skillet, a key commitment of our sustainability strategy. We have a

strong position in the dynamic UK convenience food market and are confident about our medium-term prospects.” The UK trading environment improved markedly in Q3, Greencore reported, as the economy re-opened and mobility restrictions were eased, supporting demand growth in food to go categories in particular. In addition to the underlying market recovery, the Group benefitted from its strong market position in the grocery retail channel, its customer and format mix, and its portfolio across food to go and other convenience categories. It also worked closely with customers to reactivate product ranges and formats during the period with Group revenue growth in Q3 also being supported by an increasing contribution from new business wins.

Launch of Sysco Speciality Group creates fresh proposition for operators The launch of Sysco Speciality Group brings together five specialist businesses - Fresh Direct, M&J Seafood, Freshfayre, Wild Harvest and KFF – each being a market leader in its own field and now collectively offering some of the very best in fresh produce, fish, deli, ingredients, and regional food. “Sysco Speciality Group offers a unique new proposition for UK hospitality operators,” said CEO, Raj Tugnait. “Many customers are requesting consolidated deliveries of specialist fresh produce and ingredients, so by bringing these five businesses together customers will enjoy all the benefits of receiving their fresh fish, fresh produce, and speciality ingredients in one single delivery. In addition, they will benefit from improved efficiency, cost savings and expertise, without having to compromise on quality, range, specialist service or expertise. This innovative solution will also protect the environment through fewer deliveries. “With the backing of Sysco, the world’s

global leader in foodservice, we have invested significantly in increased stock levels to ensure product availability, as well as technology, logistics and infrastructure. Whether it’s the bespoke preparation of fresh fruit and veg, sauces and condiments in our ‘Fresh Kitchen’ facility, or fresh meat and fish filleted to their own unique specification, we continue to support some of the UK’s leading foodservice brands - from independents to large groups - by helping them to navigate their way through the many new challenges they face, such as accurately predicting volumes, and the industry wide staff and skills shortages.” Fresh Direct delivers locally and globally sourced fruit, veg, and dairy

6 September 2021 www.sandwichandfoodtogonews.co.uk

across the UK. M&J Seafood brings local fish and seafood, along with the best of the world’s catch, to the kitchen door every morning. Fine food specialist, Wild Harvest, provides the very best seasonal ingredients to some of the UK’s best restaurants. The Group is completed by regional provenance specialist KFF, and Freshfayre, masters in fresh deli products, sandwiches, soup, and bakery. Sysco is a global player in selling, marketing and distributing food products to restaurants, healthcare and educational facilities, lodging establishments and other customers who prepare meals away from home. Its family of products also includes equipment and supplies for the foodservice and hospitality industries.

Visit us at Stand D50 to hear about everything that’s new now that RAP is ProAmpac! We have a new look but we still strive to further inspire, influence and innovate within the Food-to-Go packaging industry. Come and speak to our team about the new look Foodservice and Some Like It Hot product ranges, as well as our latest innovation that continues to show our commitment to developing sustainable food packaging solutions.

SALES info@rapuk.com HOTLINE +44 (0) 20 8069 0700

Agrai

NEWS

Greggs report a strong first half recovery In its interim results for the 26 weeks ended July 2021, published in early August, the UK food on the go retailer, Greggs, with more than 2100 retail outlets throughout the country, reported a strong first half recovery (total sales stood at £546.2m for H1 2021 with underlying pre-tax profit of £55.5m over that period, compared to £300.6m and a loss of £64.5m, respectively, for H1 2020). 48 new shops opened in the first half, with 11 closures, meaning a total of 2,115 shops as at 3 July 2021. The company say that they anticipate circa 100 net new shop openings in 2021, and expect to create 500 new retail roles in second half. New channels have included a delivery service now being available from 837 shops, with delivery sales representing 8.5% of company-managed shop sales in the first half of 2021. A new Greggs Rewards app had also been launched, offering customer rewards across the full range of purchases Their new product development continues to drive menu development, they added in their statement, including an expanded range of vegan-friendly products and options for

other diets and dayparts. There had also been investment in supply chain with new automated frozen distribution facility commencing operation. Greggs Pledge commitments had also been well received by colleagues, customers and investors, they stated. “Greggs once again showed its resilience in a challenging first half, emerging from the lockdown months in a strong position and rebuilding sales as social restrictions were progressively relaxed,” said chief executive, Roger Whiteside OBE. “We continue to make good progress with our strategic priorities, growing the shop estate and investing in our digital capabilities to compete in all channels and dayparts of our market. “Whilst there continue to be general uncertainties in the market, given our recent performance we now expect full year profit to be slightly ahead of our previous expectation.”

Goodness Me! brand announces most sustainable range yet As a supplier of fully cooked and individually quick-frozen poultry products to the food service sector, Meadow Vale Foods’ first branded food service product range launched over 25 years ago - Goodness Me! - quickly became popular and central to the hospitality sector, from the school canteen to your favourite restaurant. Throughout the years, it has remained largely unchanged, until now, with Meadow Vale Foods announcing that it is delighted to unveil new developments to the Goodness Me! brand, which it describes as its most sustainable range yet due to the fact that it uses only responsibly sourced palm oil, has reduced salt and allergens and no phosphates, as well as fully recyclable packaging. Nigel O’Donnell, managing director of Meadow Vale Foods explained: “I’m thrilled to share the developments we’ve made to the Goodness Me! brand. The brief was clear - continue to deliver on our core values of serving healthier,

tastier chicken, that have made us so successful, whilst bringing it in line with our goal to reduce our impact on the environment. “The new look Goodness Me! packaging is now fully recyclable, eliminating at least nine tonnes of plastic going to landfill every year. In terms of the product, we only use responsibly sourced palm oil (RSPO), allergens have been reduced, salt content meets FSA guidelines and the meat content has been increased. “All of this has been achieved whilst continuing to deliver great tasting, healthier chicken, using only natural chicken breast fillet, which of course, is fully cooked and individually quick frozen to help reduce waste and eliminate the risk of handling raw poultry, even more important in today’s environment. “With the change to recyclable packaging, we have also taken the opportunity to upgrade the pack design and introduce all new on trend imagery for greater stand out in the freezer. We

8 September 2021 www.sandwichandfoodtogonews.co.uk

have also created a number of menu idea videos to demonstrate the flexibility of the range and provide inspiration.” Chris Moyes, development chef at Meadow Vale added: “Each product has so much versatility. From sandwiches to salads, wraps to burgers and great tasting curries, the products can be oven baked, added straight to your dish or thaw and served. As a chef in a busy kitchen, you can be confident you’re serving healthier, tastier natural chicken fillet breast with reduced salt, allergens and no phosphates.”

Agrail Sandwich and Snack News magazine Advert_September2021.qxp_Layout 1 02/09/2021 10:41 Page 1

IT’S AT THE HEART OF WHAT WE DO! Whether it’s shredded iceberg or a sliced tomato that you need, we’re always on hand to supply good quality produce, all year round. Take a fresh look at your needs and lettuce help you! Email us at hellowigan@afproduce.co.uk www.agrialfreshproduce.co.uk

NEWS

Simply Lunch launches new Quorn product range UK-based food to go businesses, Simply Lunch, has announced the launch of five new Quorn products in an effort to meet the ever-growing demand for vegan and vegetarian meals and is their latest initiative to provide delicious, healthy and sustainable food to the UK, say the company. Available from October 14 , the new products will all be “deliciously meatfree” and “nutritionally balanced”, say the company, to provide the perfect lunch for busy people on the move, and the new line-up features Vegan Chicken Salad Sandwich, Vegan Ham Salad Sandwich, Vegan Chicken Club Sandwich, Vegetarian Chicken Caesar Wrap and Vegetarian Chicken Salsa Wrap Commenting on the Quorn range launch, MD of Simply Lunch, Sam Page, said: “When we set out our mission ‘to create healthy and sustainable food for everyone in the UK’ we wanted to partner with likeminded brands to help us achieve this. In this case, Quorn has proven to be the perfect partner for us. Our purpose is ‘improving peoples’ lives through food’. This is not just about eating healthy foods, it’s about reducing waste, emissions and much

more. All these goals have been embedded in the creation of these five products since we started developing them at the beginning of the year. “To meet the rapidly growing demand for plant-based meals, it was clear that the majority of the products needed to be vegan. The range has three vegan sandwiches and two vegetarian wraps, all set to launch on October 14. Many consumers and businesses are making a conscious decision to remove animal-based products from their diet – we’re here to help make that decision easier for them. The health, climate, and welfare benefits of plant-based diets are clear to see, so with our new Quorn range, accompanied by our BETTER by Simply Lunch brand we are making sure those people making the switch to healthy & sustainable eating have plenty of tasty options available. “This new range has been made accessible to all budgets, all appetites and made suitable to eat on the go, or take home and keep in the fridge to enjoy for breakfast, lunch and dinner.” Claire Roper, head of marketing & innovation foodservice at Quorn added: “One of our key focuses is to deliver great taste, that’s affordable and accessible. Our partnership with

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Simply Lunch plays a really important role in that and it has been a pleasure to work with a team who share our purpose to create healthy food for people and the planet. “The new range is made using Quorn’s unique super protein, mycoprotein, that’s good for you and the planet. Quorn’s mycoprotein uses 90% less land and water than animal protein, making it more sustainable for a growing population. “Interest in vegan and vegetarian diets shows no sign of slowing, it’s a consumer behaviour now rather than a trend. Lack of choice frustrates consumers of plant-based foods when eating Out of Home so it’s important that delicious choices are available. The Quorn Simply Lunch range provides just that – a delicious, healthy and sustainable food to go option.” Simply Lunch say that detailed product information about the new range will be available on their web site (www.simplylunch.co.uk/quorn), covering ingredients, nutritional breakdown, allergens, sustainability benefits (relating to supply chain), CO2 footprint (to be developed), packaging materials used/recyclability and other information about origin, health, how it was developed.

NEWS Thomas Ridley launch new labelling software for Natasha’s Law Foodservice wholesaler, Thomas Ridley, has launched a bespoke labelling solution to help customers to comply with Natasha’s Law (from 1 October 2021, all food businesses in England, Wales and Northern Ireland have to provide a full ingredient list and allergen labelling when selling prepackaged for direct sale foods from their premises). The UK Food Information Amendment 2019, known informally as Natasha’s Law, will apply in England, Wales and Northern Ireland. “Natasha’s Law is a significant change to how operators label their products and we have worked really hard to come up with an easy and bespoke solution for our customers,” said Paul Knight, sales director at Thomas Ridley. “Our easy to use software highlights ingredients and their allergens as well as providing an area to add logos and product descriptions. Following the simple step-by-step process, bespoke labels are created easily and quickly.” The new online service is available to all account customers for an initial free three-month trial, say the company. Simple to use, customers just select the ingredients they use in a particular recipe and the system generates a label that includes all ingredients, whilst highlighting the allergens in bold capitals. With space to add a logo, a description of the product and a use by date, these labels can then be printed and adhered to the finished product. The system also saves all recipes within the customers menu and can be reprinted easily, ensuring up to date audited ingredient data each time they are required.

Clegg Food Projects delivers ‘coolest’ project yet for Greggs A brand new automated cold store has been built by food and drink construction expert, Clegg Food Projects, for Greggs. Located between two existing manufacturing units at Greggs’ Balliol Business Park in Newcastle Upon Tyne, the new automated high bay frozen cold store is 32m high and will be used for the bulk storage of frozen products ready for distribution to Greggs stores across the UK, supporting the firm’s growth plans. Clegg Food Projects was appointed as the principal contactor for project, marking the twentieth large scale CAPEX scheme completed for Greggs, with a cumulative value of almost £100 million. John Moxon, business development director at Clegg Food Projects, said: “We have a great relationship with Greggs and really enjoy working with the team, so we’re delighted to have delivered another successful project. “Following coordination meetings with the Greggs team and their specialist mechanical systems suppliers and logistics consultants, works started on site in October 2019. The construction sequence was continually updated and modified as details were confirmed, with extensive groundworks and piling installations carried out to cope with the high structure as well as the volume and weight of the products being stored in the building. “Access routes alongside installation and commissioning plans were also jointly agreed and equipment was installed during the main construction works to meet the overall project timescales and ensure the project ran smoothly.” The new cold store is a fully ‘lights out process’ facility and will free up space on site as well as enabling efficient and faster delivery

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of finished goods to be baked in store. The facility also includes six new loading docks, nine levels of automation, and reduced oxygen fire suppression. Senior project manager at Greggs, Peter Boughton, said: “We are very pleased with the cold store as it enables us to free up space in the existing facility and improve the distribution efficiency to our stores. Designed with sustainability in mind, this project highlights our commitment to Net Zero Greggs with carbon efficiency considered at every stage of the construction process. “A first for Greggs, the automated warehouse demonstrates our commitment to innovation and investment in our sites and the business. The Clegg team brings a wealth of knowledge as well as an understanding of our business and our priorities when it comes to the delivery of projects.” Clegg Food Projects is a national designer and constructor of food manufacturing and distribution facilities with more than 40 years’ experience in the sector. Part of Clegg Group, the firm has worked for a number of household brands, both in the UK and abroad, across a wide range of sectors including bakery, beverages, dairy, fresh and frozen produce and many more.

k l a t d n Come a h c r e a F e to th t u o b a m tea creating n i y t i r a l circu g n i g a k c your pa 23-24 September 2021

ExCeL | LONDON

STAND E42

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Faerch Group

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NEWS

TMI Foods and Besmoke link up in exclusive deal TMI Foods – a Dawn Farms company and leading UK supplier of fully cooked crispy and back bacon – has signed an exclusive licensing agreement with Besmoke. The new Puresmoke™ technology promises to deliver authentic and clean wood smoke flavours and will be uniquely built into the curing/cooking process at TMI Foods’ state of the art facility in Northampton, say the company. As the largest and most versatile cooked bacon provider based in the UK, TMI says that it stays very close to changing consumer trends and uses insight and culinary science to provide the finest quality of truly differentiated fully-cooked bacon and the ever popular Pigs In Blankets. Conor Cahill, head of science & innovation at Dawn Farm Foods, commented: “We’re delighted to team up with Besmoke and be the first to offer a natural, clean smoking option, built into our curing and smoking process to deliver a safe and sustainable smoked bacon product to our customers. Natural, cleaner food smoking is very much on trend in the UK, with discerning consumers appreciating the variety of deep, rich flavours that can be achieved via the art of wood smoking for cooking.” With a mutual obsession with culinary science, the partnership between TMI Foods and Besmoke makes for the perfect marriage, feel the two firms. Huw Griffiths, founder of Besmoke, added: “We’re proud to be collaborating with Dawn Farms and TMI Foods to provide the industry with the purist and cleanest smoked protein solutions. It was clear when we first spoke to one another that our businesses have a shared ambition to deliver a clean smoke solution for everyone. Using our patented technology, we’re able to infuse the product like no one else in the world, giving TMI Foods a market-leading advantage to build various smoke & bacon flavours out in a richer and more rounded fashion.” Huw Griffiths’ journey in flavour science began in 2004 when he first started smoking garlic in an old tin ballot box,

experimenting endlessly with the process to achieve the perfect result. His high-quality smoked garlic took off at delis and food markets around the country, and when he added smoked salt and smoked pepper to the range, Besmoke was born. As the quality of the products came to the attention of more and more major brands, Besmoke grew from artisanal creator to large-scale supplier of smoked ingredients to the food industry, but always with the same attention to detail and craftsmanship. Recognising the need to revolutionise the smoke industry, to bring it in line with modern consumer demands and EU legislation, in partnership with University of Reading Flavour Centre and professor Dave Baines, Bespoke developed PureSmoke™ - a filtration technology capable of removing up to 95% of carcinogenic polycyclic aromatic hydrocarbons from smoke. Under its own Pure Culinary Science™ innovation programme, Dawn Farms is also hinting at more to come from this – including the possibility of other collaborations – to bring a range of new fully cooked protein innovations to market to meet changing customer and consumer expectations.

Popcorn with an authentic ‘Cheddary’ twist Popcorn Kitchen’s new decadent chapter which began earlier this year with the arrival of four indulgent new offerings - Raspberry White Choc, Choc Mint, Lemon Drizzle & Choc Orange – has now taken a ‘savoury twist’ with the arrival of a quintessentially English Cheddar popcorn made with an 30% Cheddar cheese. “It was imperative that Popcorn

Kitchen’s ongoing pledge to pure, unadulterated popcorn happiness had to encompass our island’s finest foodie traditions, and nothing in truth shouts ‘irrefutably British’ more than a top-notch Cheddar!” said sales director, Louise Webb. “As a savoury snack loving nation, cheese-themed nibbles have been a cornerstone for British snacking

afficionados, albeit on many occasions the actual presence of real cheese (let alone a prime Cheddar) has been a recurring dilemma.”

14 September 2021 www.sandwichandfoodtogonews.co.uk

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CO-LOCATED WITH:

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NEWS

Revolutionary risk management tool to help industry with allergens and safety culture Campden BRI says that it is leading the way in introducing a revolutionary tool, known as Bowtie, to help the food and drink industry manage risk. The tool allows risks to be visualised and communicated in a simple diagram that resembles a bow tie, and it currently helps hundreds of businesses from the largest industries but has yet to be adopted by most food business operators (FBOs). This is despite the great potential to improve their current risk management systems which could boost food safety culture (by highlighting why barriers are in place) and aid allergen management (by identifying new barriers), say Campden BRI. Andrew Collins, food safety management systems lead at Campden BRI who demonstrates Bowtie to FBOs, explained: “The current focus on allergen management and food safety culture has put great emphasis on communicating risks. Having begun to introduce Bowtie to the food and drink industry, we’ve found it’s perfect at improving risk communication by allowing FBOs to visualise and easily adapt their processes instead of relying on potentially unclear and less dynamic charts and tables. “Put simply, food businesses can use Bowtie to improve their current food safety system by proactively

identifying risks and easily adapting their system to incidences and occurrences. Since identifying this tool in other industries that manage risk, we’re keen to help the food sector understand and use this method to help them do the same.” Coupled with Campden BRI’s expertise in food safety management, Bowtie can be used by food businesses to enhance their HACCP plans by providing an extra level of robustness. The tool makes it easier for FBOs to identify factors that could compromise barriers, helping them put in place additional barriers to prevent a hazard, such as allergens, from occurring and escalating. As a simple visual tool, FBOs can also ensure their plans are clear and easily understood by staff at all levels. Andrew Collins continued: “The level of detail in the Bowtie can be filtered to ensure the right information is communicated to the intended user. It can be presented at a business level which may be generic or at an operational level that contains more detail. For example, senior managers can see their food safety management system without all the detail an auditor or the technical manager would need. More importantly, factory operators can easily see the whole process so they understand not just what they need to do but why they

16 September 2021 www.sandwichandfoodtogonews.co.uk

need to do it.” Campden BRI says that it has found that this visual adaptability not only avoids confusion and helps improve safety culture, but also allows FBOs to identify more barriers by illustrating where they could lose control of a hazard. Bowties created for each stage of the supply chain can link up to provide FBOs a timeline perspective from farm to fork, allowing them to track hazards for traceability and identify appropriate barriers. Along with the publication of Codex’s first-ever code of practice on food allergen management, the recent 2020 revision to the Codex General Principles of Food Hygiene encouraged FBOs to build a positive safety culture and consider food safety management as a whole. In practice, however, changing and sustaining a strong culture can be a challenge. Bertrand Emond, professional development and culture excellence lead at Campden BRI, added: “A strong and positive culture is about ensuring all employees do what they should when they should, and this can’t be achieved without good communication. By making this communication visual, Bowtie helps staff understand the hazards and risks in their business and appreciate the impact of their actions on the consumer, company and themselves.”

We are a British family owned and run business specialising in the manufacturing of traditional award-winning cooked meats and the importation and distribution of continental charcuterie. We employ tried and tested curing methods using modern technology to produce our Hams. Our aim is always to delight the customer and deliver remarkable charcuterie. We are very proud of what we do and of the vibrant and challenging industry of which we serve. We are supply partners to leading catering butchers, Foodservice wholesalers and food 2 go manufacturers. Our business is underpinned by our commitment to quality, product safety and service. This has enabled us to build an extensive and diverse supplier and customer base. We hold BRCGS AA grade accreditation at our modern site in Kent. We still produce to order ensuring our customer extensive shelf life and freshness.

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We produce a great range of Hams from our slow maturing British Wiltshire, to our tender Farmhouse and Famous Kent Honey Baked Ham. We also have a range of premium hams, 100% no added water and 80% classic hams all natural full muscle. A popular solution for a perfect ﬁt sandwich, and ideal for cheese and ham toasties, is our sliced square ham.

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NEWS

A ‘perfect storm’ this Christmas? A toxic combination of the current HGV driver shortage crisis, post-Brexit immigration rules, an unprecedented increase in demand for transport due to a change in shopping habits, and the recent ‘pingdemic’, is steering the industry towards a potential ‘perfect storm’ this Christmas, says Emma Verkaik, membership & marketing director of the BCMPA, the Association for Contract Manufacturing, Packing, Fulfilment & Logistics. The requirement for fulfilment services continues to grow across a wide array of sectors, including clothing, electrical, personal care, healthcare, and entertainment, and whilst BCMPA members are coping well with it, it is proving to be much more difficult to guarantee delivery on time, or sometimes even at all. As one member commented: “90% of my problems today are based not on the operational side of getting the orders and boxes out of the door, but on deliveries; we work hard to provide efficient, reliable, quick turnaround of stock, only to find it misses the delivery window due to transport challenges.” It is estimated by the Road Haulage

Association that Britain is already short of around 60,000 lorry drivers. This deficit has been further increased by the effects of the recent ‘Pingdemic’, with remaining driving staff being forced to self-isolate (in the week to 21 July alone, the number of self-isolation alerts sent by the NHS Covid-19 app in England and Wales rose by 70,000 to a new record of 689,313). A recent demand to the government from the UK Warehousing Association for logistics staff to be exempted from the need for self-isolation if ‘pinged’ was an indication of how far reaching and disruptive the current ‘pingdemic’ is becoming. The BCMPA has called on industry and government to extend the exemption from self-isolation to workers in the contract packing and fulfilment industry as the impact of these driver shortages has been felt in very real terms across the wider economy. BCMPA members fear that if a rapid, effective solution is not found, the expected further spike in demand for delivery services during retail events such as Black Friday and a post Covid Christmas could prove to be a tipping

point, with empty shelves in store and patchy D2C delivery. An undoubted further consequence of this shortage is that, in addition to the difficulties and delays experienced, costs will rise too, as large supermarket chains seek to secure their own deliveries by increasing drivers’ salaries. As an example, during July, Tesco began offering a £1,000 joining bonus for HGV lorry drivers, putting further pressure on hauliers’ costs as they attempt to retain or recruit drivers. This will inevitably lead to wage rises, costs which the industry will be unlikely to continue to be able to absorb, leading to higher on-shelf prices. The deep-seated nature of the problem is making it difficult to see an easy – or quick – fix. Yet in many instances, a quick fix is imperative, due to the perishable, or time-dependent nature of some commodities and the enormous hole in supply. A real sense exists amongst BCMPA members that, without fast, decisive, and wide-ranging action Christmas is in trouble, and government, industry and all interested parties need to act now to make sure it is not effectively cancelled.

New York Bakery Co. opts for Airstream over Winne-Bagel! There’s not much for people to love about the M5 in the summer holidays, unless they are travelling south and stop off at Strensham South services, where they can now fill up on a selection of authentic, soft and chewy New York Bakery Co. bagels, and thanks to the shiny New York Bakery Co. Airstream, customers don’t even have to go inside to buy one. “We know that many consumers will be opting for a staycation this year so we wanted to give them a break from traditional motorway service food with a choice of fresh, made-to-order bagels from a brand that they know and is

guaranteed to give them an authentic taste experience,” said Becky Allan, out of home marketing manager. “The Airstream is serving bagels to suit all tastes – try a bacon, omelette and cheese for breakfast, a smoked salmon, lemon and dill cream cheese for lunch, or a classic New York Deli for a late afternoon snack. And, of course, there are vegan options too with our New York deli or avocado, rocket and sriracha bagels.” New York Bakery Co. bagels are inspired by the tastes and flavours found in the delis of New York, say the company, and there is a variety

18 September 2021 www.sandwichandfoodtogonews.co.uk

of different flavours and formats for foodservice operators to choose from including plain, topped, seeded, and flavoured varieties, all of which are free of artificial ingredients and flavours.

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NEWS FareShare and Olio team up with Booker Wholesale to get food to people in need Food redistribution charity FareShare and free sharing app Olio have partnered with wholesale operator Booker to provide much needed food to vulnerable people across the UK and to help reduce food waste. Booker is leading the way for wholesale organisations by being the first to redistribute its surplus food directly to FareShare’s network of charities and community organisations and Olio’s Food Waste Heroes. Following a successful trial period with FareShare that launched in 11 of its branches and two distribution centres in January 2021, Booker will continue to roll out the food redistribution scheme across its branches nationwide. Through the FareShare Go programme, Booker sites are matched with charities and community groups in the local area that collect the items and turn that into food parcels or hot meals for the people they support. The programme is currently live in more than 100 Booker branches and together the three organisations have redistributed more than 250,000 meals worth of food.

Lindsay Boswell, chief executive at FareShare, said: “We are delighted to be working with Booker to help redistribute its surplus food to our network of charities. We received wonderful feedback from the teams that took part in the trial and we’re thrilled that we’re now able to support Booker to get even more food to people in need across the country. “Demand for FareShare food has more than doubled since the start of the pandemic, and we are delivering upwards of two million meals per week to those in need, so this food is needed now more than ever.” Olio’s Food Waste Heroes will also be able to collect food directly from Booker, which will then be added to its app for people in the local area to collect. FareShare organisations will make the majority of collections from Booker sites, typically five days out of the week, while Olio Food Waste Heroes are lined up to collect on days when charities can’t. FareShare and Olio are working closely together to ensure no good food from Booker is wasted.

Tessa Clarke, co-founder and CEO at Olio, said: “Working with Booker and FareShare on this project is really exciting. We’re incredibly grateful to both them and our Food Waste Heroes who will be collecting the surplus food and ensuring it reaches the local community. Schemes like this are instrumental in helping tackle food wastage across our communities so we are very proud to be involved.” Catherine Marston, sustainability manager at Booker said: “We are really pleased to be partnering with FareShare and Olio. Over the past year we have donated the equivalent of over six million meals to local charities and good causes and this will really help us build upon this success. “We are proud to be the only wholesaler to have achieved four Carbon Trust Standards in Carbon Emissions, Waste, Water and Zero Waste to Landfill, and are the only wholesaler to hold the Carbon Trust Standard for twelve years. We have got off to a tremendous start and the whole Booker team is looking forward rolling this out to our entire estate.”

CMY

Celebration’s rPET launch coincides with National Recycle Week Celebration Packaging is exhibiting on stand G40 at this month’s lunch! event at ExCel in London from 23 to 24 September and is taking the opportunity to launch a new range of recyclable packaging products made from recycled PET plastic. “It’s no coincidence that 20 to 26 September is also National Recycle Week and Celebration Packaging is proud to be launching these new recyclable foodservice packaging products which are currently made from up to 80% recycled post-consumer PET waste (rPET),” said Celebration Packaging managing director, Nick Burton. “By the end of this year, the new range will be manufactured using 100% rPET. “These new rPET products, which will soon be made from 100% postconsumer waste, represent an important step towards creating a closed loop

recycling system. In addition, products made from rPET use considerably less energy, and consequently have a much lower carbon footprint, compared to products made from virgin plastics. “As a leading supplier within the foodservice sector, we understand the increasing pressures our customers face in endeavouring to operate in an environmentally friendly fashion. At Celebration Packaging, we constantly strive to monitor developments in the market to ensure that our ranges meet operational requirements while being manufactured from sustainable and renewable resources. Many people think this important focus on sustainability is something new and are then surprised to discover that we launched our EnviroWare® range over 14 years ago.” The new rPET range is vast and available in multiple sizes to suit all

20 September 2021 www.sandwichandfoodtogonews.co.uk

applications. It includes the Oval, Rectangular and Round Families – high-clarity clear bowls with hinged lids which are ideal for presenting fresh salads and vegetables. The Premium Bowl and Diamond Bowl ranges are available in transparent or black, with matching tight-fitting transparent lids, while Catering Trays are available in a variety of colours, each with transparent covers. In addition to the bowl ranges, a wide range of cups with domed lids are also available. Other new products on show at lunch! include: EnviroWare® Leakproof Rectangular Bagasse Food Trays & Lids; EnviroWare® high quality smooth wooden cutlery, hygienically packed in plastic-free wrappers; and a new range of small, reusable, microwavable hinged-lid food containers.

NEWS

New Luxifood™ sushi pack from Sharpak Innovative packaging manufacturer, Sharpak, has unveiled a new premiumlook hybrid pack for sushi, designed with multiple benefits for food to go brands, retailers, consumers and importantly, the environment. The Luxifood™ pack comprises an rPET lid and new novel cartonboard base, designed by the experts at Sharpak, to help ensures all moisture is retained and doesn’t leak or seep from the pack in store or transit, say the company. Ideal for both grocery and food-togo retail destinations, Luxifood has been manufactured completely in-house by the company and incorporates numerous unique features that make this a best-in-class solution for brands and retailers seeking next generation packaging for their sushi ranges. Chris Ford, sales director at Sharpak, said: “With the Luxifood hybrid range, we have created a pack that helps our customers tap into multiple consumer trends all at the same time. Demand for healthy snacks, unusual flavours, premiumisation and sustainability are all high on the consumer agenda and it’s critical that they are able to deliver on all fronts.

“Luxifood makes it possible! The pack, both lid and tray, meet the OPRL guidelines for recyclability to support consumers’ at-home recycling efforts and the black tray ensures sushi is presented at its best, with a premium appearance that until now has only been achievable using plastic.” The cartonboard base is manufactured using a unique forming process that ensures it is leak-proof to optimise food hygiene, freshness and shelf-life. It utilises a lightweight, fully recyclable bio-polymer liner that is foodcontact approved and can be recycled without removing the liner post-use. Additionally, the board is FSC-certified creating a tray that ticks all the boxes for innovation, product protection and preservation, and sustainability. Luxifood includes a recyclable crystal clear rPET lid for outstanding on-shelf presentation and product visibility. The lid is manufactured from fully traceable Prevented Ocean Plastic and incorporates a minimum 30% post-consumer recyclate, meeting the recycled content threshold of the incoming UK Plastic Packaging Tax and further boosting the pack’s overall environmental credentials. For

more information on the source of the sustainable plastic substrate, visit www.preventedoceanplastic.com. The pack also uniquely incorporates a patented and secure eight-point ‘click-clack’ closure that is easy-touse and ensures a secure fastening between lid and tray. For the packer, it comes with pre-folded side panels for easy and speedy operations and is available in five sizes, meaning the Luxifood range can accommodate both individual and sharing sized portions. Furthermore, packs can be opened and closed multiple times making it ideal for storing in the fridge and saving for later, minimising food waste in the home and avoiding use of plastics in the form of additional cling films, point out Sharpak. Topping off the host of benefits, the Luxifood tray can be printed inside and out, using four-colour print capabilities, to support brand requirements and provide a strong, attractive on-shelf presence.

STOP PRESS

Ready for Natasha’s Law? “Natasha’s Law comes into effect from 1 October 2021. This law was introduced as a direct result of the parents of teenager Natasha Ednan-Laperouse lobbying the UK government, after Natasha sadly died after suffering an allergic reaction to unlisted ingredients within a pre-packed baguette. At the time, these foods did not legally require allergen labelling,” says Guy Boxall, senior sales manager UK DTM Print (www.dtmprint.eu/en). “Natasha’s Law requires food businesses to provide more thorough labelling on food Pre-Packaged for Direct Sales (PPDS) to consumers. The Food Standards Agency’s (FSA) ambition is

for the UK to be the best place in the world to be a hypersensitive consumer, and to help consumers make safe and wellinformed food choices. On average, two children per school class will have a food allergy and an estimated 10 people each year will die as a result of a food allergy incident, according to the Food Hypersensitivity Team within the FSA. “The label information should include a full list of ingredients and allergens so as to protect people with allergies and give clear assurance that a food product is safe to eat. At DTM Print, we have

22 September 2021 www.sandwichandfoodtogonews.co.uk

created a solution ready to print labels for all types of PPDS foods. “Printing in full colour using the DTM CX86e Colour Tag Printer, the labels are very water-resistant, warm food counter and fridge resistant, with small legible text down to two point size if needed. The CX86e allows you to quickly and easily print your food labels on demand, and reduce wastage, thus helping your business and helping your customer to stay safe.” Find out more about the Natasha Allergy Research Foundation at https:// www.narf.org.uk/natashaslaw

NEWS

ASSOCIATION U P DAT E THE

Full details can be found on the Association K FA O website (www. ST PRO M sandwich.org.uk), including artwork for the campaign logo that can be used by operators to link their own promotions to the campaign. “After the difficulties our industry has faced over the last 18 months, we hope this campaign will help to encourage consumers back by reminding them of the breakfasts they used to enjoy on their way to work,” said the Association’s director, Jim Winship.

the campaign will talk about all the benefits of having a good sandwich breakfast to start the day, it will not focus on any specific products, giving retailers and caterers the flexibility to promote whatever breakfast products they want.

A campaign to promote breakfast sandwich sales this autumn is being planned to launch in September as people are expected to return to their offices. The Your Breakfast is Waiting campaign is designed to encourage consumers to think about the breakfast sandwiches they have been missing – and it’s entirely free for retailers and foodservice operators to take part. Over the course of a week – from 22 September 2021 – the Association will be running an intensive campaign to promote breakfast sandwiches, using TV, radio, print and online media. While

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PREVIEW

lunch! set to welcome back the crowds As the café, coffee shop and food to go sector looks forward to the return of lunch! on 23 and 24 September 2021, the show’s organisers have revealed a preview of the exciting brands exhibiting at this year’s event. NEW AND EMERGING lunch! 2021 will be showcasing more new and emerging brands than ever before, with first-time exhibitors making up an impressive 30% of the list. Among them will be Luxuryshakes Ltd, OmniPork, Unrooted Drinks, Driver’s Pickles, HiP, Mindful Snacker, The Vurger Co and Peter’s Yard. The show has also announced the return of many big-name brands including Hippeas, UCC Coffee UK Ltd, Rombouts Coffee, Soho Sandwich Company Limited, Chapter Coffee, Cawston Press, Around Noon, NOBL Thirst Ltd, Delice de France, Proper, Tony’s Chocolonely, Innocent and Magrini (who will again be sponsoring the VIP lounge). Speaking of the last lunch! show, Magrini’s Amanda Grove said: “The quality of visitors was exceptional… It was our best show to date with so much genuine interest from the food to go sector.”

The year’s show also boasts a huge range of exclusive product launches and its biggest ever Start Up Zone. Now in its fourteenth year, lunch! continues to exceed expectations among industry leaders, with itsu and Pret a Manger founder, Julian Metcalfe, saying: “lunch! gets better every year, it’s the best show around and puts innovation right at the heart of our sector.” Group event director, Chris Brazier, has commented upon the number of new products coming to the show, saying: “We love the fact that companies recognise lunch! as the perfect place to showcase their most exciting new products. This year is no exception and quality buyers are going to see a huge number of exclusive product launches. We’re delighted to be back and to be connecting to suppliers and operators when they need it most. A huge thank you to all our supporters.” LAUNCH AND INNOVATION PLATFORM Among the many brands exclusively launching products at lunch! are Delice de France, Driver’s Pickles, Luker Chocolate, Ruby’s Food Products, Sigma Alimentos Europe, Waterbomb Ltd and Zess. In addition, hundreds of brands are bringing new products to the show, including Barebells, Boka Food, Flower

26 September 2021 www.sandwichandfoodtogonews.co.uk

and White, Food Connections Ltd, GATO, GFT Retail UK, Glebe Farm Foods, The Good Till Co Ltd, NOCCO, ONOFF My Thai Taste, Plamil Foods, Rombouts Coffee, Soreen, Source of the Earth, Veg of Lund and Zumex. Returning exhibitor, Soreen, described the last lunch! show as “the best show we have ever done, it was busy but more importantly it was full of quality buyers,” according to James Platt, their senior national account manager.

WHERE TO FIND US The British Sandwich & Food to Go Association can be found at Stand A70.

PREVIEW

Alongside the 300 exhibiting brands, visitors can discover and vote for their favourite new food to go products in the Innovation Challenge Gallery. This prestigious competition showcases products launched within the last 12 months, with finalists taking part in lively on-stage pitches to a judging panel of industry buyers. The response to the Innovation Challenge, which has already received a remarkable number of entries, reflects just how vibrant this industry is. This year’s nominations so far come from Brite Drinks, Cano Drinks Ltd, Cocabana, GATO & Co, Itsu grocery ltd, Luker Chocolate, Simply Lunch, St Michel Biscuits, Upbeat Drinks, Quick Crepes, Nourish.growcookenjoy Ltd, Gimber, The Gut Stuff, Ballymaloe, FUL Foods BV, Waterbomb, LunchMate, The Good Till Co., Re:Nourish, The

Collective, Celebration Packaging, Organix, Nuttalls, Dairy Concepts and Brezelbackerei Ditsch. The full, ever-expanding exhibitor list is available to view online and promises to showcase the latest innovations in food, drink, packaging and equipment products. In addition, this year’s lunch! is co-located with sister shows Casual Dining and Commercial Kitchen, making it an unmissable two days for retail, foodservice and hospitality buyers. Neil Lake, managing director of Costa and lunch! 2021 Keynote Speaker, recently emphasised the importance of this year’s show, saying: “I’m really excited to be attending lunch! and to have the industry come back together, which is critical as we collectively focus on safely emerging stronger from this pandemic.”

THREE IN ONE Last year, the shows’ organisers, Diversified Communications UK, made the decision to co-locate the three shows as a response to the overwhelming industry desire to get back to business in 2021. And the response to the decision has been equally overwhelming, with Tim Foster of Yummy Pub Co. instructing his online community: “If you’ve not put this date in your diary – DO IT. I’ve taken more innovation and inspiration away from these three shows than anything else in the past 10 years.” Stands at all three shows have sold rapidly and the organisers have seen many return exhibitors increasing their stand size by as much as double. The shows are also looking forward to welcoming a host of notable players who are signing up for the very first time, such as Aver London, Bio & Me, Cadbury, Capital Cooling, Catra, Eat Real Snacks, Ferrero, Gimber, HiP, Inox Fabrications, Itsu Grocery, Karakuri, Nespresso Professional, Norbake Services, Pro Foodservice Reps, The Vurger Co, Total QSR, Treasury Wine Estates, Twinings, Unilever Food Solutions, Unrooted Drinks and Vegetarian Butcher. Therefore, with the three shows co-located at ExCeL London, the event offers a remarkable space for the industry to gather – making it a one-stop-shop for visitors looking for innovation and inspiration for this critical year ahead. Duncan McEwan, executive development chef at the Big Table Group called the show “the most important catalyst [this] year, bringing ideas and people together, making our industry as strong as ever!” While the co-location has received great industry support, the three shows remain distinct and each offers its own free seminar programmes and business initiatives including Innovation Challenges and lunch!’s Start Up Zone.

www.sandwich.org.uk September 2021 27

PREVIEW

Alasdair Murdoch Burger King

Ganan Kanagathurai Itsu

Guy Meakin Pret

Marta Pogroszewska GAILs

Neil Lake Costa

Roger Whiteside Greggs

KEYNOTE SPEAKERS Taking place throughout the two days over three stages, lunch!’s Keynote Speaker Programme is free to attend for all trade visitors and offers remarkable access to some of the biggest names and operators in the industry. The organisers have confirmed exclusive interviews with first-time lunch! speakers Alasdair Murdoch (CEO of Burger King), Spencer Craig (CEO & Co-founder of Pure) and Neil Lake (MD of Costa Coffee). The show is welcoming back Marta Pogroszewska (MD of Gail’s Bakery), who recently described the show as “inspiring, impactful, ingenious… I’ve attended lunch! for years and it just gets better and more unmissable every time.” Following Julian Metcalfe’s appearance in 2018, lunch! is also excited to welcome itsu’s newly appointed UK CEO, Ganan Kanagathurai, who will be exclusively revealing the story behind the company’s digital transformation and re-imagining of the ‘store of the future’. The organisers have also announced the return of Greggs CEO, Roger Whiteside, an icon of the

industry who, since he last graced the lunch! stage, has been awarded an OBE for his services to women and equality. Roger Whiteside has described the show as “the one place our entire sector comes together – you need to be there to see what they are up to.” lunch!’s event director, Chris Brazier, added: “We have always prided ourselves on offering trade visitors a free, world-class speaker programme alongside hundreds of innovative new products. We’re especially excited to be returning with such an incredible line-up. Though the last year has been challenging, it’s also prompted a huge amount of innovation and this year’s Keynote Programme echoes that eagerness to regroup, reconnect and inspire each other. We’d like to say a special thank you to all the industry leaders and exhibitors for their support.” Other speakers include Hannah

Munns (head of market street strategy, innovation and concept development at Morrisons), Richard Franks (MD of Chilango), Neil Sebba (MD of Tossed), Amy James (category manager of Greggs), Russell Simpson (operations director of LEON), as well as Ole & Steen’s MD Lee Nixon and marketing director, Katie Lister. The line-up also features input from industry associations including Kate Nicholls, chief executive of UKHospitality, and two sessions with Jim Winship, director of the British Sandwich & Food to Go Association (the main show partner on lunch!). This year also sees the return of the hugely popular Coffee Shop Keynotes Theatre to an even bigger stage, reflecting the continued importance of this vibrant sector. After a successful launch in 2019, this dedicated Keynote Programme will feature talks and panels from industry innovators and experts, including sessions with the ‘coffee queen’ herself, Anya Marco, as well as Neil Lake (MD of Costa Coffee), the Gentlemen Baristas and Hannah MacKay (head of food & beverages at Caffè Nero). A regular visitor, Hannah MacKay expressed her delight at the introduction of the Coffee Shop Keynotes Theatre at the last event, saying: “I love coming to lunch! and it is great to see that coffee shops are being showcased more than ever, it’s a good place to seek out new innovation!” The organisers have also confirmed several industry experts and commentators who will be sharing insights at the show, including Simon Stenning (founder of FutureFoodservice.com), Gavin Rothwell (director of Food Futures Insights) and Peter Backman (industry analyst and commentator).

WHERE AND WHEN, AND TO REGISTER lunch! 2021 takes place on 23-24 September at ExCeL London; registration is free and strictly for members of the trade only. For more information and to register for your free trade pass, please visit www.lunchshow. co.uk and use priority code VLU1 (alternately, use direct link https:// eventdata.uk/Visitor/FoodPortfolioShows2021.aspx?TrackingCode=VLU1)

28 September 2021 www.sandwichandfoodtogonews.co.uk

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Packaging, recycling and food waste Martin Kersh executive director, Foodservice Packaging Association, shares his views. DOING THE RIGHT THING There is much debate about food packaging, especially that used for food to go and, driven by lockdown, home delivery, with the latest reports indicating that the nation’s appetite for takeaway is not waning as restrictions ease (BBC News’ Taste for takeaways outlasts Covid lockdowns). Operators want to ‘do the right thing’ and their customers are eager to know if they also ‘do the right thing’ when they dispose of the packaging, their actions will result in a positive outcome, i.e. the material will actually be recycled. Packaging legislation over the next three to four years will see a packaging plastics tax to encourage greater recycled content - packaging recycling consistency legislation mandating all English local authorities to collect named packaging materials and food waste, and a deposit return scheme for drinks containers and extended producer responsibility (EPR) meaning businesses placing more than 10 tonnes of packaging on the market will be paying for the net cost of the waste management of packaging. This all adds up to an estimated minimum cost of £5 billion per annum to be funded by business. Although your business may use less than 10 tonnes of packaging annually, your supplier will have to pay and will have no option other than to pass the costs on to you. Not to do so will simply put them out of business. EPR is very likely to bring mandatory takeback of paper cups by all retailers irrespective of size and where purchased, a very exciting development based on a current scheme. Cups are a valuable source of fibres in the recycling system and mandatory retail takeback means more will be collected, litter will be reduced and those buying from the high street chains will be coming through your doors. PACKAGING OPTIONS It’s really tempting for sandwich shop operators and take-away services to opt for packaging that meets the customer’s desire for a better environment. Some packaging is claiming to be plastic free or biodegradable while compostables are increasingly used by independent operators. But the caterer must consider the reality of endof-life options for these products before making an informed choice. Compostables are excellent if you can collect and capture the used packaging and ensure that it goes to commercial composting facilities. Closed-loop environments where packaging isn’t taken out of the premises or estate works particularly well for compostables. However, if your customers are walking out of the premises and simply putting the item in the bin or the

recycling bin or worse still, littering them, then composting will not happen. Composting only happens in industrial composting facilities. If compostables are put in the recycling bin they can cause contamination of the waste stream. No packaging should be described as biodegradable as, unlike for compostables, there is no certification to prove biodegradability takes place in a required timescale and the conditions for it to do so. The name implies the items can be discarded and, because they will breakdown in the environment, can encourage litter so the term biodegradable is disliked by litter charities. There are even some promoting so called biodegradables because they claim they are better in litter. This is completely irresponsible and a piece of packaging that breaks down into smaller pieces makes it easier for animal life to consume. The FPA calls for the word biodegradable to be banned from use on packaging and we urge operators not to be tempted by the word biodegradable – it simply doesn’t exist and sales people pushing biodegrability over composting neglect to tell you biodegration takes place as part of the composting process. Some packaging is described as ‘plastic free’ and again we’d advise caution as very frequently the claim is made for the materials rather than the finished packaging which has undergone further processing. Many so-called water-based coatings still use plastic such as acrylic as without it the coating would fail to adhere. ‘Some plastic’ does not mean ‘no plastic’ and promoting it in this way is exploiting your desire to do the right thing. We’d advise managers to choose packaging for food to go and takeaway items that in all cases can be widely recycled. Much plastic is widely recycled and almost universally collected including PET and HDPE which are recycled many times - making sure these items are collected and not sent to landfill is critical to creating a circular economy. The recycling waste management consistency regulations will reduce the confusion amongst the public about what can and can’t be recycled nationally. Operators will therefore know what is recycled and plan accordingly. NEW GREENWASH GUIDELINES When looking at options, make sure you ask questions of your supplier to ensure the claims they are making are verifiable and not simply greenwash. Buying from an FPA member, for example, assures you that they abide by the Code of Practice and all claims are substantiated. The Competitions and Markets Authority (CMA) is introducing new guidelines covering all environmental claims including packaging.

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The CMA’s investigation revealed 40% of green claims could be misleading, especially as many products making environmental claims sell at a premium. The CMA will have powers to name and shame and take court action to compel changes in communication and enforce fines totalling 10% of offenders global turnover. This means any attempt to use greenwashing to promote goods could come at a high price. Businesses should be alert to the risks and the increased scrutiny such practices are likely to receive from regulators and consumers. The FPA believes that those who exploit their customers› desire to be seen to be doing the right thing with packaging, which in all reality will make no difference, should be held to account. PACKAGING AND FOOD WASTE CONTAMINATION Even if you get the packaging right, there is then the matter of food waste and recycling – to what extent can packaging that is covered in food residue be recycled? The answer is that it makes recycling difficult if the packaging carries food waste, but certainly not impossible. Householders are not all scrupulous about removing food from the packaging they place in their kerbside waste bins but food waste collections should result in cleaner packaging. Manufacturers are making progress in this area, developing coatings to line the inner faces of the card, such as detachable film in sandwich wedges. These innovations need also to combine the requirement to be readily recyclable so the coating must not prevent this process or make it more difficult. IN SUMMARY FOR OPERATORS For operators to ensure that the maximum amount of food packaging they generate is recycled they need to - ensure the packaging is widely recycled. - ensure compostables are used in closed environments and are sent to industrial composting facilities. - not fall for ‘greenwash’ from suppliers including so called biodegrable packaging and always ask for third party evidence to prove all environmental claims are genuine. - in advance of new legislation understand what is and what is not recycled in your local area. - play your part in in reducing food waste – the WRAP website is an excellent source of information. - encourage your customers not to litter.

THE BSA INDUSTRY DINNER Join us for a special evening ﬁlled with inspiration, laughter and good times. Featuring guest speaker Patrick Coveney, CEO of Greencore and comedian Fred MacAulay, weʼll end the night on a high with music and dancing. Patrick Coveney

Fred MacAulay

Thursday 21 October 2021 Royal Lancaster London

Book your place at www.sandwich.org.uk or email: sandra@sandwich.org.uk

The annual search for the winners of the British Sandwich & Food to Go Industry Awards is about to begin. Once again, we will be looking for the remarkable retailers, memorable manufacturers and perfectly packaged products that make our industry such a success.

Hosted by celebrity chef Theo Randall and comedian Jo Caulﬁeld, this huge celebration is always a much-anticipated event in the calendar and having been on hiatus for two years, we think there wonʼt be a better place to be than at the Royal Lancaster London on Thursday 5 May 2022.

While we put the ﬁnishing touches to the details of each awards category – to be revealed in the next issue - weʼre pleased to announce that the Sammies Awards Dinner plans are already in place.

Thursday 5th May 2022 Royal Lancaster London

The Sammies will be back, bigger and better next year so make a date to join us in 2022.

SPONSORED BY

SUPPORTED BY DATA FROM

BECOME A SPONSOR If youʼd like to sponsor an awards category, contact Sandra Bennett at the BSA on

01291 636348.

All sponsorship packages include a table at the awards dinner.

Calling all

Sandwich & Food To Go

Superstars

The Sandwich & Food to Go Designer of the Year competition is under starter’s orders! Open to anyone working in the country’s sandwich and food to go sector – from sandwich bar to café to development kitchen – each year the competition challenges entrants to create unique recipes using sponsor nominated products. Each sponsor category is a competition, with the winner in each receiving £250. The title of Sandwich & Food to Go Designer of the Year is awarded to the best of these along with the top prize of £2,000. So, if you think you think your sandwiches are a cut above; your salads are best dressed or your savouries are the tastiest treat, this is your time to shine.

Last year’s winner Emma Taylor and her winning Prawn to be Wild Bao Bun

www.thesammies.co.uk SPONSORED BY

MICROBIOLOGY

Why presumptive pathogen results occasionally don’t confirm The latest in a series of advisory articles from ALS, written by Andy Muirhead, ALS company microbiologist. QUESTIONS TO BE ANSWERED At ALS we fully understand the consequences to our clients when we issue a presumptive positive result for a pathogen such as Salmonella or Listeria monocytogenes. Our clients will often have to execute a response which may involve quarantining the affected product, carrying out a deep clean of the affected lines and arranging additional environmental monitoring and a raw material investigation. In some cases, they may even have to contemplate a product recall. We therefore understand that although there will be a huge amount of relief there is often understandable frustration when the presumptive result sometimes fails to confirm and the lab issues a result of “not detected”, meaning that all of the additional work was potentially unnecessary. We are often asked “what has gone wrong?” or “why can’t the test be more specific so that only genuine positives will trigger the presumptive reaction?” In this article I will try and explain that presumptive positive pathogen results

BACKGROUND ALS Laboratories (UK) Ltd (www.als-testing.co.uk) is one of the UK’s leading providers of food and drink testing services. With six accredited laboratories located across the country, they offer a comprehensive range of high quality, analytical testing services, including microbiological, nutritional, vitamins and minerals, pesticides and contaminants, allergens and speciation. They also provide clients with a wide range of consultancy services and technical support on food safety, labelling requirements, allergens management and sensory testing. which subsequently fail to confirm are a natural consequence of the selectivity of the test and that no-one has necessarily done anything wrong. DETECTION PROCESS A presumptive pathogen in a ready to eat product is every food manufacturer’s worst nightmare. Whilst such occurrences are almost certainly randomised, they do seem to happen late on a Friday evening on a Bank

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Holiday weekend when half of our clients’ senior managers and technical team are on holiday! In order to understand what has happened in the test that has triggered the presumptive result, we need to acknowledge that the testing method has been designed to give ourselves the best chance of detecting the target pathogen, and there are two very important factors that we need to take into account.

Firstly, when we are trying to detect pathogens in food samples, our job is made difficult because the bacterial cells we are trying to isolate are often ‘stressed’. Compare this to clinical microbiology where the target organism has temporally overwhelmed the hosts immune system and is growing rapidly and vigorously and is therefore relatively easy to detect. In food microbiology the pathogens we encounter have often been either heated, chilled, frozen, dried, been subjected to the actions of preservatives, been placed in acidic conditions or had salt and sugar added to lower their water activity. It’s little wonder therefore that these organisms are described as ‘stressed’ and require an initial resuscitation step to help them recover from the rigours of everything which is involved in food manufacturing. The second point to consider is that if pathogens such as Salmonella are present in any food matrix, they are often only there in relatively low numbers and are usually outnumbered by other organisms. This makes our job more difficult as they may outcompete and reduce our chances of

MICROBIOLOGY finding the target pathogen. For this reason, the second step in the method is a selective enrichment step whereby (again using Salmonella as our example), we transfer our culture into a broth containing chemicals or antibiotics and incubate in conditions which we know Salmonella can tolerate but which may inhibit the growth of the other competing organisms. It is a fine line between establishing selective conditions which will inhibit all of the background organisms but still allow the ‘stressed’ target organism to grow and become detectable. Because of this, these other non-target organisms can sometimes survive and grow and potentially mimic the true target organism. If the initial screening test was therefore so specific that only a genuine Salmonella would trigger the presumptive reaction, we would run the risk of missing many of the ‘stressed’ organisms which we frequently encounter in food microbiology. IS IT PATHOGENIC? We are often asked, “if it’s not Salmonella, then what is the organism which has triggered the presumptive result and is it therefore pathogenic?” The answer to this is that in most cases it is a closely related fellow member of the Enterobacteriaceae group and just because the organism in question may share some of the antigenic or biochemical properties of Salmonella, it does not share any of its pathogenic

properties. It’s a bit like when the police assemble an identity parade. All of the suspects could be the guilty person (or pathogen), but in reality, all bar one of them are innocent (or harmless), and the innocent ones just happen to resemble the appearance of the guilty party. We have used Salmonella as an example, but the same principle applies to all other pathogens where we have an initial presumptive detection stage followed by the identification and confirmation step. To complete the police line-up analogy, we then look for other clues such as biochemistry, serology, molecular profiling, mass spectrometry to enable us to fully confirm the presumptive detection in the same way the police would look at fingerprints and DNA profiling to match suspect to the crime, or in our case, the pathogen to the food. It is only when these confirmatory tests are complete that we can issue a fully confirmed result, and occasionally the confirmatory tests reveal that the organism which has triggered the presumptive result is not the target pathogen after all, and this is when the final result is released as “not detected”.

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www.sandwich.org.uk September 2021 37

Cheese CHOICES

After 18 months of working and studying from home, things are finally getting back to some kind of normality and many consumers are rediscovering the joy of having lunch out. But what consumers wanted from their sandwich retailer back in 2020 is changing, and the food to go sector needs to adapt if they are to thrive in a more competitive marketplace.

CHANGE UP Sector supplier, Bridge Cheese’s (www. bridgecheese.com) managing director, Michael Harte, has some ideas. “It’s been a hard year and a half for sandwich and food to go retailers and even as all the restrictions lift and we are finally ‘free’, there are still plenty of challenges left to negotiate,” Michael Harte acknowledges, feeling that some clever cheese choices can play a part in winning over post-pandemic lunchers. “Oﬃce workers – the staple income for many retailers – are slowly returning to the oﬃce but many aren’t doing it every day, putting a dent in the Monday to Friday footfall which used to be the industry’s bread and butter, so to speak. “Then of course some workplaces have closed altogether, either because they have shifted to permanent homeworking or they have gone out of business, further reducing the revenue

streams that food to go retailers used to rely on.” But there are still reasons to be optimistic, Bridge Cheese emphasise, pointing to a recent survey of Guardian readers that found that workers were keen to ditch their homemade efforts for lunch on the go, and that the UK’s sandwich shops were now seeing more customers and higher spends. Some recent Kantar data would also suggest that there’s now evidence that “people have re-engaged – they have gone back to eating out where they can.” And food providers in residential areas are starting to attract the business of local homeworkers. However, to win over new and returning customers, retailers need to offer something a little different, feel Bridge Cheese (an opinion poll commissioned by Allinson’s Bread revealing that some 59% of consumers are keen to try new things when it comes to their lunchtime meals). “It’s time to get creative,” Michael Harte continues. “And one way to do this is by changing up your cheese selection with simple swaps that offer tasty new sandwich and food to go options. These clever cheese choices can also elevate your offer, and help you join some of the big hitters like M&S in the premiumisation of lunchtime food.”

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FLAVOUR Cheese is such a versatile product that the only limit to its flavour potential is your imagination, point out Bridge Cheese. Chilli cheese for Mexicaninfluenced sandwiches and fajitas is a popular swap, as is the use of a subtle smoked cheese which offers a barbecueinspired flavour note for Tex-Mex products, they propose, and chilli or garlic cheese work well for hot food to go, like toasties. “But it’s not just more adventurous and interesting flavoured cheeses that we are seeing growing demand for. We are currently seeing customers wanting to ‘grade’ their own mature Cheddars,” adds Michael Harte. “Bridge Cheese offers a range of standard mature cheeses, but now more of our customers want to tailor the cheddar to their exact specifications. “We can offer multiple flavour profiles of mature cheese, from a smooth mature cheddar to more traditional earthy farmhouse matures. This extra attention to detail for the choice of cheese is helping our customers to deliver exciting new flavour combinations.” DIET OPTIONS If we’re honest, there were two distinct camps during lockdown when it came to diet and keeping fit – those who used

CHEESE consumers to try something new,” says Michael Harte. “Different types of cheese can help sandwich and food to go providers make their offer more visually appealing. This could be something as simple as a switch to coloured cheddar, or by adding herbs to a white or coloured cheese to give your ingredients an edge both in appearance and flavour.”

the time at home to improve their eating habits and exercise more, and those who really didn’t! Research from Publich Health England has suggested that 41% of adults in England said they had put on weight since the first lockdown, with 21% saying they gained a stone or more. Of those who gained weight since March 2020, 89% said it was important for them to introduce new healthier habits. “Whether your customers found a love for healthy eating in lockdown, or they are now looking to lose weight, it’s clear that cheeses which are suitable for different diets are a must. It’s an area where we are seeing a high demand, particularly reduced fat cheeses for sandwiches, toasties and hot eat products like omelettes,” Michael Harte continues. “As well as high protein, low fat options, it’s also worth looking at high fat, low carb cheeses as these are suitable for people on the popular Keto diet (there are currently 23 million #keto hashtags on Instagram). Other ingredients suitable for Keto dieters include avocados, meat, fish, eggs and nuts.” APPEARANCE “It’s been said that we eat with our eyes – if something looks good, we want to eat it! And if it looks great, it encourages

TEXTURE “Changing the texture of the cheese you use can also transform a sandwich or food item. This could be anything from adding the slight crunch of lactic acid crystals in an extra mature farmhouse cheese to using a soft melting cheddar or an oozing Monterey Jack in a hot food option. Each texture creates a different eating experience for the consumer and adds something new to your offer,” suggests Michael Harte. “If the range of choices available is giving you a little too much food for thought, you aren’t alone. As a cheese supplier, we work with our customers to understand what type of sandwich or food product they are looking to make and what cheese will make it perfect. We then work backwards from there to create cheese and dairy products which are tailored to our customers and their foods. “There are many ways to shake up your recipes to suit the ever-changing consumer palate, and using cheese is a cost effective and creative way to do it. With a little imagination, there is an opportunity to come out the other side of these challenging times with a stronger offer and even more loyal customers.” PREMIUM DEMAND Coffee shops, sandwich bars and food to go outlets are beginning to get back on their feet after the dismal restrictions imposed during the pandemic. Unsurprisingly, the frequency of people buying sandwiches hit rock bottom during lockdown as workplaces across the UK were closed. However, demand for ‘luxury’ sandwiches is increasing following the

easing of lockdown restrictions and an increase in outdoor social occasions; consumers are seeking indulgent lunch time choices, agree cheese supplier, Eurilait Ltd, perhaps something they wouldn’t create at home. Marks & Spencer, for example, has reported a weekly sales rise of 20% following April’s easing of restrictions and according to a Conde Nast Traveller article (The best sandwiches in London, June 2021) which focused on the best of London’s sandwich scene, “hot choices, stacked high with great quality, unctuous fillings featuring a plethora of world flavours are the order of the day.” A noticeable desire for hot eating, Continental cheese has prompted Eurilait to offer a range of hot eating cheese favourites, in turn enabling operators the benefits of exceptional quality, on trend products that are high in demand. In particular, feta and halloumi are proving to be top choices, they report (Kantar data supports strong consumer interest, highlighting sales of Halloumi and grilling cheese up by 37.8% YOY to Dec 2020). Rocky Page, food service & industrial controller, Eurilait Ltd, comments: “We’re experiencing great feedback from our customers who use our halloumi range. We supply Halloumi in many formats from fries to slices, block, cubes and crumble, providing a versatile product for many food to go menu choices. “It’s grown hugely in demand, particularly due to growth in snacking and sharing trends and the surge in vegetarianism – providing an ideal meat alternative. Our customers can be assured that our Cypriot Halloumi is 100% authentic, made using the traditional folding technique, with the milk mix of a higher ratio of sheep and goat than cow, a fat content minimum of 43% and the addition of mint. “Because of its firm texture and high melting point, Halloumi can be grilled or fried, yet keep its shape, attaining an appetising golden brown, caramelised exterior, a perfect option for hot eating sandwiches and a tasty side of fries. “We also have an exciting and varied range of individually quick frozen www.sandwich.org.uk September 2021 39

CHEESE

LET’S GET BRUNCH! Jarlsberg® cheese are inviting operators and their customers to join them on the first October weekend (2-3 October 2021) for the UK’s first-ever National Brunch Weekend, and you can get involved in a nationwide cheesy brunch celebration accompanied by specially designed recipes and online competitions to ‘toast’ the occasion. Jarlsberg is the UK’s leading deli ‘cheese with holes’ brand made from a secret Norwegian recipe that dates back to 1956. It is a sweet and nutty flavoured, versatile cheese used in many recipes and dishes, and its meltability lends itself perfectly to brunch dishes. In Norway, where Jarlsberg originates from, brunch is a big part of weekend life, particularly when the Norwegians head into autumn and start to cosy up as the nights get longer. Contact jarlsberg@norseland. co.uk to find out more about collaborating with the event, directing customers to your café/ restaurant, as well as to find out more about the brand’s social media support, promotional items and much more to mark the occasion. continental cheeses from goat cheese, Provolone, brie, mozzarella and more, that are an indispensable staple for busy caterers – a large choice of formats are available such as slices, crumble, discs, pearls, cubes or grated options, ideal for sandwich fillers, hot meal ingredients or salads.” Eurilait’s IQF cheese range offers operators many benefits from uniform portion size to help reduce wastage, and therefore aiding cost saving, to

a consistent taste and texture of the cheese. With a minimum shelf life of nine months at a temperature of -18°C, ordering and stock replenishment is made easier to manage, making IQF a great benefit to busy operators. Eurilait’s capabilities in IQF production also help to present the opportunity to tailor make products to customer’s individual needs, they point out, making them suitable for a multitude of applications from sandwich fillers, pizza toppings, recipe inclusion or salad and side dish components. AUTUMN RETAIL LAUNCHES Confirming the appeal of premium cheeses with the British consumer, British flavoured cheese supplier, Ilchester®, has announced that it will be kickstarting the autumn season with four new premium cheeses inspired by the flavours, ingredients and key events of autumn. The new retail cheeses will be available to buy, in portions cut from 500g half wheels from Waitrose counters from 29 September-20 November, and all offer various food pairing and wine potential.

Ilchester Smoky Bonfire Cheddar is a Bonfire Night-inspired Ilchester Smoky Bonfire Cheddar with Smoky Chipotle and Chilli. Their Ilchester Wensleydale Cheese with Fig & Orange features award-winning Wensleydale with the autumnal in-season fruits of fig and orange. Ilchester Wensleydale with Spice Apple, Date & Raisin takes its inspiration from the autumnal favourite, spiced apple and Ilchester West Country Cheddar with Sticky Red Onion features the sharp taste of the red onion which combines well with the mellow taste of the Ilchester West Country Cheddar. Lisa Harrison, senior brand manager for Ilchester, says: “The great British

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autumn has so many flavours and events that have inspired our cheeses. We have worked hard to create a really strong range of seasonal cheeses this year that use the best of the autumnal harvest ingredients and flavours.” Snowdonia Cheese Company has announced the launch of Rock Star, its first vintage cave-aged Cheddar. Aged deep underground within Welsh slate caves in the heart of Snowdonia, Rock Star will be available to wholesalers, independents, delis and premium grocers from this month, say the company (RRP £4.50 for 150g truckle). Encased in bespoke cobalt-coloured wax to celebrate the rocks of the historical mines it’s aged in, Rock Star is set to become a Christmas favourite for family and friends to share, they feel, being fit for a celebration, and having a deeper flavour and denser texture thanks to its time spent underground. Rock Star offers a rich, savoury aroma, is smooth and creamy with the occasional crunchy crystal, and on the palate, complex umami flavours and sweet caramel notes lead to a long finish with a savoury tang. Richard Newton-Jones, commercial director at Snowdonia Cheese Company, told us: “We’re very proud to introduce our first ever vintage cave-aged Cheddar. It’s a real labour of love to mature a cheese deep underground in such a remote setting and for us, it’s absolutely worth it. The flavour is stunning and the setting is incredible – it’s a real honour to work with the natural landscape in this way, surrounded by the majestic beauty of Snowdonia.” Founded in North Wales in 2001, Snowdonia Cheese Company now supplies more than 2,000 cheesemongers and independent retailers, its products available in 25 countries around the world.

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To advertise please call Paul Steer on 01291 636342 September 2021 41

HOT FOOD

Hot tofood

With consumers returning to their old routines and the colder months due, hot food that’s tasty, quick to prepare, and healthy - as well as offering a selection of global flavours - is set to be back in demand. THE NEED FOR SPEED Even before the pandemic shook up consumer eating out habits, food to go had established itself as a huge phenomenon, part of our daily lives, and eat-on-the-go food is expected to surge in the coming years. Starting in the 1970s, and in line with the spread of eating patterns that mirror an average lifestyle which is increasingly fast-paced and hectic, speed is the element which, more than any other, has marked a substantial difference in how people structure their lives. It’s not surprising, then, that these years have coincided with the spread of fast food restaurants (LW 2020 Food Report, source https:// globalfoodworld.life/food-trends2020-and-beyond). Traditional day parts are all but vanishing. According to Deliveroo’s order spikes, customers are breaking the mould more than ever before, eating at up to six different mealtimes. Customers are also ordering mid-sized portions and snacks to keep fuelled throughout the day. For operators, this all means

more opportunities to offer up tasty, satisfying food to go. One sure-fire solution, popular across generations and cultures, and day parts, has always been hot and crispy fries, but how to get them to their destination – whether it’s the office/home office, a train journey, en route to a meeting or a picnic in the park – so they are still hot and crispy?

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Supplier, Lamb Weston now think they have the solution with their new concept Hot2HomeTM fries (www. lambweston.eu/uk). The problem has always been that fries don’t travel well. However crisp, golden and delicious they might be when cooked, by the time they reach their destination they’re cold, soggy and unappealing, leaving consumers dissatisfied... However, the Hot2Home Fries concept works in two ways - newly developed fries with a special ultra-thin starch coating (a closely-kept secret recipe, say the company) to ensure they stay crispy and flavourful longer, and a patented packaging that works with the fries coating to stay hot and crispy for 20 minutes, claim the form. Andrea Deutschmanek, Lamb Weston’s international marketing lead Northern Europe, says: “Grabbing food on the go is very trendy and everybody likes fries. Fries are very versatile with a lot of possibilities to use them as snacks, sides, starters, sharing plates and loaded up dirty. Customers want hot and crispy fries and Hot2Home is the

HOT FOOD first overall solution for delivering fries with the guarantee that fries stay in optimal condition for up to 20 minutes. “Our research team listened to both our customers, and their consumers, so we knew the size of the challenge. The team then spent months developing and testing both the fries and the packaging until we knew it would ‘deliver’, and we now feel that Lamb Weston’s Hot2Home is truly the end to soggy fries!” FAR FLUNG FLAVOURS “Lunchtime food to go choices have evolved considerably from the standard sandwich and a packet of crisps; an exciting array of foods from far flung places has whetted the appetite of today’s diners and food offerings have never looked more enticing,” says Greta Strolyte, brand manager at noodle company, Lucky Boat (www.luckyboatnoodles.co.uk). “Global cuisines open up a world of tastes and textures, its popularity having been helped in part by its widespread availability via street food markets and our easy access to worldwide destinations. “A Mintel report (UK World Cuisines Market Report 2021) states, ‘world cuisine has seen a considerable boost in popularity thanks to the COVID-19 pandemic, and to the closure of many foodservice locations and increased time spent at home in the evenings. 59% of world cuisine eaters have reported trying to make a meal from scratch they’ve previously bought as a ready meal in the three months to March 2021. The pandemic has brought increased focus to health and wellbeing, with more consumers now aware of their diet. With 70% of world cuisine eaters saying a wider range of healthier options would encourage them to eat these meals more often, further innovation could provide opportunities for brands. “Consumers are sure to be relieved to get back to their favourite eateries now restrictions have lifted, to once

again enjoy those dishes that really taste so much better out of home! Hospitality venues have had to adapt to accommodate the pandemic restrictions, meaning many have had to resort to offering delivery and takeout in order to bring in income. These have proved popular services with consumers and will be well worth retaining for operators, and for those reluctant to eat out, a delivery service to the workplace could be most welcome too.” As a result, food to go options need to be served fast, be reliable, easy and quick to prepare, feel the company, whose range of premium quality noodles offer caterers a tasty and popular menu item, satisfying the huge demand for Asian cuisine. As well as addressing the demand for global cuisines, their noodle range also answers the call for vegetarian and vegan options, being free from egg, and made to traditional recipes with superior grade flour, they point out. Feedback from chefs, say the company, shows that by using Lucky Boat’s noodle range, operators are able to produce dishes offering greater authenticity to a very high standard that could otherwise be more difficult to create. Zing Zing, for example, is a North London takeaway serving modern Asian food, and it relies on authentic, great quality ingredients to create its contemporary, fast-food favourites. “We have been using Lucky Boat No. 1 Thick Noodles for five years and it is our best-selling noodle.

We recently trialled Lucky Boat’s new Rice Vermicelli Noodles and have experienced an uplift in sales as they are far better quality than the previous brand we were using,” reports David Lakatos, Zing Zing’s operations manager. “We’ve also seen a decrease in wastage and a host of operational benefits as the noodles don’t stick together or break easily, we are saving more compared to other noodle brands. Our chefs love their consistent quality, finding them easier to cook in the wok and to portion.” PIZZA PROVES POPULAR Latest trends signify an increase in consumer demand for bakery products that offer enhanced health benefits and items that are nutritionally enriched, by way of the inclusion of seeds, nuts, fruits, pulses, and vegetable flours, observe awardwinning supplier of frozen, fully and part-baked, dough-based products for foodservice, Pan’Artisan. Yet, in stark contrast, the uptake of indulgent treats and comforting home cookedstyle favourites has increased too, they add. Both trends have been somewhat amplified by the pandemic experience - a need for cheering sweet treats and rewarding bakery items to make lockdowns more bearable alongside an awareness of the need to boost our health and immunity through a nutritionally beneficial diet have been mutually apparent.

www.sandwich.org.uk September 2021 43

HOT FOOD In recognising the importance of premium ingredients, great taste and texture, along with a prerequisite to produce artisanal, clean label products, Pan’Artisan feels that it has been able to retain a continual return of custom. As we all know, delivery and takeaway sales in particular soared during the various lockdowns

according to Just Eat Takeaway.com (the Guardian; ‘Britons’ Just Eat orders nearly double in Covid lockdown’ April 2021). Customers stuck at home across Europe placed some 200 million orders with the company between January and March, and orders were up 79% compared with the same period a year earlier with pizza proving to be the most popular choice.

It’s a wrap When thinking about autumn menus, operators should be thinking outside the box as well as reflecting current consumer trends, advise food to go supplier, Mission Foods, and with research showing that 93% of plant-based meals are eaten by non-vegans (Kantar Worldpanel data), having exciting meat-free alternatives is also crucial these days. “Mission Foods’ Spicy Jerk Black Bean with Avocado and Pineapple Salsa Wrap, for example, is a hearty menu addition that can be adapted for both meat and vegan options, and providing a kick to warm up your customers on colder days,” says Kim Hartley, business development chef, Mission Foods (www.missionfoodservice.co.uk). Offering distinctive and reliable options is integral to a successful menu, feel the company, whose extensive product portfolio offers food to go businesses options such as Beetroot & Chia, Tomato & Chilli and Spinach Wheat Flour tortillas to help enhance their handheld menus with additional flavours and vibrant colours. All Mission Tortillas and Tortilla Chips have been created to be suitable for vegan and vegetarian diets, providing operators and chefs with a diverse and flexible foundation for the creation of tasty plant-based menus and featuring an in-depth range of Plain, Bar-Marked and Flavoured Tortillas options. The company say that they also appreciate that different outlets and channels will require a range of solutions, which is why their tortillas are available in a variety of sizes and formats from frozen to long-life ambient products, low salt, low fat and flavoured options which can then be packed full of tasty fillings and rolled and then wrapped without breaking (the company also have a vast library of recipes and in-depth channel knowledge available to enable operators get the most from their menus).

44 September 2021 www.sandwichandfoodtogonews.co.uk

Pan’Artisan’s latest launch - Italian Wood Fired Pizza Bases - represents a re-engineered version of one of the company’s most popular bases, the result offering the authentic characteristics of a higher crust and the delicious flavour of traditional Napoli pizza, claim the company. To ensure a genuine, rustic, artisanal base, the dough is manufactured to Pan’Artisan’s specifications in Italy. The bases are naturally proved for 24 hours in a purpose designed room to control heat and humidity, and which also imparts a fine and light texture, providing an easier digestible base with a stronger flavour and aroma, they point out. For the ultimate in convenience, they are then topped with a premium tomato sauce and partbaked on the stone in a wood fired oven and blast frozen, having been rapidly cooled and frozen to maintain the quality of the base. They are available in two sizes - 23cm in cases of 10 and 29cm in cases of 12. The Italian Wood Fired Bases simply need defrosting at room temperature for 10 minutes, and as they are already sauced, a sprinkle of grated cheese, then topping, is all that is required. Suitable for all oven types, cooking times will vary depending on oven and toppings used, say Pan’Artisan (www. panartisan.com).

NEW OPENING

Bread Ahead

BAKERY Matthew Jones (pictured) is bringing his Bread Ahead Bakery (www.breadahead.com) to the historic Southwark Cathedral in a return to the borough where it all began...

BACKGROUND Bread Ahead is the realisation of Matthew Jones’ combined experience working in some of the country’s best kitchens with his passion for making great breads easily accessible for all. Since launching Bread Ahead in 2013, has gone on to establish himself as one of the nation’s best bakers supplying London and the UK with the freshest breads and finest patisserie from his London bakeries. Back in 2013, the business was initially set up as a wholesale bakery and retail outlet. A year later saw the introduction of the Bread Ahead Bakery School that has led bread making workshops to over 25,000 people in person as well as an additional 34,000 online across 50+ countries. These courses offer insight into how to make various different types of bread from all over the world as well as sweet patisserie options too (there are currently five London sites - three of which house the Baking Schools with more planned to open soon). Matthew Jones says that he became interested in cooking at a very young age. Seasonality and locality were also both of utmost importance for him growing up, he emphasises, as most of his meals were governed by what was ripe and available from his family allotment, thus creating a respect for organic produce which has helped shape the ethos of Bread Ahead today.

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NEW OPENING He then went on to begin his working life as a chef, stating throughout his twenties that he was “on a mission to work for some of the best people in the country”. This saw him work under the renowned Sean Hill, Simon Hopkinson at Bibendum and John Torode - for whom he was head pastry chef and baker at Mezzo. Other engagements took him to The Square, Quaglinos and Le Pont de la Tour. However, his entrepreneurial flair became evident during the Flour Power Bakery years (1999 - 2010). Over that time his first business grew to a considerable size employing 80 people whilst he also gained the experience necessary to launch his current business and brainchild - Bread Ahead.

sourdough among other plates. Freshly baked patisserie, including Bread Ahead’s signature doughnuts and cinnamon buns will take centre stage in the late morning, while salads, soups, and light sandwiches can be selected for lunch. A curated list of wines and beers, as well as hot and cold drinks, including coffee from Notes roasters, will be on offer throughout the day.

LATEST PROJECT This month will now see the launch of an exclusive six-month residency of Bread Ahead at Southwark Cathedral Café in London. A short walk from Borough Market, where Matthew Jones opened the very first Bread Ahead back in 2013, the residency will run until February and is set to showcase a number of new menu items. “We’re absolutely delighted to be opening up a new space at the Southwark Cathedral, just a stone’s throw from our beloved Borough Market,” says Matthew Jones. “The residency will see us showcase all your Bread Ahead favourites alongside a list of new menu items. We can’t wait to welcome you all!” The café will be open daily from 8:30am to 6:00pm serving breakfast and lunch, with a seasonal menu that plans to highlight the very best of British produce, and in a bid to support the local business community that Matthew Jones has long been a part of, he says that he and his team will also be sourcing the bulk of their ingredients from fellow Borough Market business owners and traders. A selection of traditional breakfast dishes will be on the menu, all made fresh on site, and including the Bread Ahead bacon sandwich, poached eggs and smashed avocado on freshly baked

CATHEDRAL LOCATION Located within the Southwark Cathedral grounds, the new site will seat up to 60 guests within its bright and spacious dining room. A generous, enclosed suntrap courtyard also has space for a further 60 guests with a view of the Cathedral’s gardens and north facing facade. In addition, Bread Ahead will be able to provide bespoke catering to anyone who hires any of the Cathedral’s private rooms for meetings or events. The Dean of Southwark, the Very Revd Andrew Nunn, commented: “We are looking forward to working even more closely with these amazing bakers who have been such supportive friends already with our annual Lammas Day service and their participation in so many community events.” Southwark Cathedral is the earliest gothic church in London and has had a relationship with Borough Market over millennia. Set alongside the Thames it has counted William Shakespeare as a parishioner and now serves The Church of England in south London and East Surrey. News of the launch also follows the announcement of Bread Ahead’s latest book - Bread Ahead: The Expert Home Baker - which features 100 fool-proof, classic baking recipes, with both sweet and savoury staples and plenty of seasonal favourites.

www.sandwich.org.uk September 2021 47

New Norwegianinspired vegan deli SPIS Vegan is a Nordic-inspired vegan online delicatessen based in London and offering a range of 100% vegan deli items including plant-based meats, cheeses, and baked goods, with everything being homemade and ready for nationwide delivery. PLANT-BASED COMFORT EATING While Norway’s renowned carnivorous diet might not seem much like a vegan’s dream, Nordic inspiration is still well placed to enable this new London-based, online delicatessen to develop a range of plant-based comfort foods. Now operating in Maida Hill, SPIS Vegan claims to be the world’s first Norwegian-inspired deli, combining 100% animal-free ingredients with Norway’s exotic flavours and cherished culinary culture, adding that their Viking-approved treats are influenced by the natural splendour of the Fjords, the relaxed atmosphere of the Lofoten Islands and the urban grandeur of Oslo. SPIS Vegan’s creations are all handcrafted, plant-based and organic. Treats include vegan cured meats, tasty cheeses, moreish sauces, sumptuous picnic foods and decadent baked goods. Every product is created by SPIS Vegan’s innovative chefs using traditional Nordic techniques and umami-rich flavours. TRADITIONAL SPIS Vegan founder Lanya Michele Salvail (pictured), director and cofounder Norwegian Food UK Company

Limited, comments: “Our goal is to make delicious vegan food more accessible than ever before, while also sharing the flavours, aromas and ingredients of Norwegian cuisine. Our savoury products are all-natural, healthy, and delicious, brimming with the taste and zest of Norway, but created right here in our north London kitchen.” With traditional Norwegian cuisine heavy in locally-sourced meats, fish, and dairy, SPIS Vegan has faced quite the challenge in adapting the nation’s dishes into plant-based alternatives. However, the ultra-creative team has still managed to create a menu like no other with standouts including truffle and seaweed-infused nut-free cheeses, vegan salami, no-fish smoked salmon, and plant-based brisket made from beetroot.

Smoky BBQ sauces, intense garlic aiolis, refreshing kale salsas, and flavoursome veggie side dishes also showcase the food culture of the UN’s designated “happiest country in the world.” A great way to try a bit of everything, suggest the firm, is with one of SPIS Vegan’s curated picnic bundles, packed with organic, appetising vegan goodies. Perfect for sharing, they’re delivered in locally-made recyclable boxes and are bursting with big, bold favours, herbs, spices and traditional Nordic ingredients. In addition to serving up Nordicinspired vegan delicacies, the food brand is offering carefully curated corporate gift boxes to bring the magic of authentic Norwegian food to offices nationwide. It also supplies other delis and retailers around the country, and their plant-based Norwegian range can be ordered online for local and national delivery (to find out more, visit: https://spisvegan.com).

48 September 2021 www.sandwichandfoodtogonews.co.uk

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20/08/2021 13:47

PROFILE

We’re still

standing! On 2 January this year, Love Bites (www.love-bites.co.uk) celebrated 30 years as arguably the longest established independent sandwich manufacturer in the UK, having been founded in 1991 by husband and wife team, Richard and Gill Smith (pictured), who are still the only two directors to this day, having also brought up their family over this period. Here, managing director, Richard Smith, looks back over an eventful time for the sector… 1991 The sandwich industry was so very different back in 1991 with the majority of “entrepreneurs” making them in their houses without any control - calling at offices with a basket of non-refrigerated products from the boot of their car (comedically depicted in the TV series of the time Bread). As with all businesses, it has been a rollercoaster ride from humble beginnings on a post-Christmas dark early morning back in 1991 when our first customer was a policeman just coming off a night shift (technically, he wasn’t our first customer because we gave him our company’s first ever sandwich!). We had rented a small industrial unit belonging to the supermarket chain, Morrisons, bought a refrigerated van, and then began the process of finding customers. There was very little legislation in those days relating to our industry and things such as labels were very small and just printed with “Egg Mayonnaise” or “Ham Salad” with a use by date and a “keep refrigerated”. CORNER SHOPS TO FROZEN EXPORTS Our first real customers were corner shops and petrol stations, and where we supplied the sandwiches on a sale or return basis. The industry has gone

through massive changes since those days and the afore-mentioned label is now nearly as big as the sandwich. The corner shops, petrol stations and sale or return gave way to schools, colleges, universities and hospitals. Then came sporting venues, theme parks, prison service, foodservice, supermarkets and the odd coffee shop to name but a few. In more recent times it’s been trains, boats and planes, coffee shop chains and frozen exports to Norway and Hong Kong. As mentioned earlier, it hasn’t all been plain sailing and our darkest hour came back in 2001 when a

50 September 2021 www.sandwichandfoodtogonews.co.uk

company quite deliberately took us for over £110,000! There have been others since then, but none as bad as that, so philosophically one might say it could have been worse and we survived. PRESENT DAY Does anyone remember the pandemic of 2020/21? That was interesting, wasn’t it! We decided to approach it with a positive attitude based on the old adage “there’s no point in crying over spilt milk.” We have been very fortunate in the fact that not one of our staff caught the deadly coronavirus (I think they

PROFILE

were more used to the first three syllables!), and although we initially lost around 80% of our business, we used the down time to target what we felt would be the type of industry which would possibly thrive under the current constraints. This we decided would be vending because the popular opinion at the time was that the less you handle raw food materials the better, and of course all products related to vending are packaged. Due to this, we now supply all of the top vending companies in the UK and Europe, not just for their machines but also their ever growing mini-market industry. It literally grows weekly, is now a major part of our business, and we’re told that we’ve only scratched the surface.

GLORIA JEANS COFFEE Anybody heard of Gloria Jeans Coffee? You will soon. This is an Australian company with coffee shop chains in 55 countries. Back in late 2020, Love Bites were approached by the company who have secured a 20year franchise agreement for the UK, with a view to supplying all of their sandwich and snack offerings. Since then, we have been working with them on a weekly basis putting together a comprehensive food menu ready for the imminent launch which was unfortunately delayed when a prominent member of the team suffered a series of tragic losses due to Covid.

Fortunately, we are now back on track and Gloria Jeans have over 40 sites already signed up in towns and cities throughout the country, all in prime positions, and have plans for 60 in the first year. The majority of these will be operated by franchisees with several already signed up and ready to go and a further 100 + enquiries for the London area with seven already on board (Love Bites are contracted to supply every outlet with all of their sandwiches and snacks and the franchisees are contracted to purchase only from Love Bites). Plans are also in place for major expansion at our factory in Bradford, West Yorkshire with potential business from as far afield as Australia, and we have recently introduced our new Zapper range of re-heatable products incorporating susceptor technology which enhances the quality of products when microwaved by allowing the bread to stay crisp and not soften So, we are still standing and hoping to come out of a very trying period very much stronger after more than a quarter of a century supplying good quality products to customers around the globe, and which started with one tired and hungry copper...

AIRLINES We also used the time to nurture what had become a very good relationship with the airlines having supplied many of the established ones with inflight products over the years. Towards the end of 2020 we picked up contracts with Virgin Atlantic and Malaysian Air and although understandably it went a little quiet with these during the dreaded lockdown of early 2021, they are beginning to start up again. On top of this we’ve added four more contracts with major airlines and a Hospital Trust in the south of England, all of which will commence once Boris sounds the claxon. www.sandwich.org.uk September 2021 51

NEWS

Changes

daily bread in our

Bread has seen a resurgence of interest in recent times with home-based consumers taking the opportunity to hone their bread-making skills. The market is changing, providing fresh opportunity for operators, with sourdough experiencing particular interest and demand. 2021 AND BEYOND Prove It: A Bread Focus, a new report from sector supplier, Délifrance, has revealed that while the popularity of white, brown and wholemeal loaves remains strong, other trends such as health, sustainability, indulgence and Covid-related hygiene concerns are now impacting the bread arena with implications for operators and retailers alike. Taste, quality, freshness and convenience are top of the agenda when it comes to purchasing bread, the researchers found. However, the report also reveals that the perception of bread is evolving as consumers increasingly search for functional foods both in terms of health and indulgence. To help retailers and operators benefit from these changes, the report provides some in-depth insight into what consumers want (such as inclusions and alternative flours), when they want it, and what will encourage them to buy. On the publishing of the report, Stéphanie Brillouet, marketing director

for Délifrance, said: “The UK bread market is currently worth £7.5bn (Gira 2021 data). As some 41% of consumers eat bread every day, or almost every day, there are plenty of opportunities to reach staple bread fans and new consumption occasions, particularly when we take into account that we expect to see increased indulgence and health-based snacking in the category. Indeed, our research reveals that healthier options could encourage 21% of consumers to eat more bread. “With the new hybrid working model set to continue, the report also includes invaluable advice and tips on how retailers and operators can maximise on this way of life, from highlighting ‘added value’ ingredients and sustainable packaging to making a limited menu more versatile through bread choices.” Other key findings included the observation that consumers eat the most bread at lunch (57%), followed by breakfast (29%) then dinner (24%). 13% of consumers will probably choose something different at the

52 September 2021 www.sandwichandfoodtogonews.co.uk

weekend when sourdough loaves, rye breads, Italian-style breads, breads with inclusions and baguettes are more likely to be eaten. 17% were found to be buying seeded loaves at least once a week. These consumers are more likely to be interested in ingredients than the average bread consumer and less concerned about price, indicating there is a link between health benefits and a willingness to spend, Délifrance found. 44% would like to see more breads with added ingredients such as nuts and seeds for health, cheese and olives for indulgence, they discovered. Despite the pandemic, some 70% of consumers surveyed said that their consumption of bakery hasn’t changed, the report found. Perhaps this isn’t entirely surprising, felt Délifrance, given that core white, brown and wholemeal loaves remain the most popular options, and most bread-eating households eat the same breads. Not only that, but baking also became a popular pastime for lockeddown consumers, they remind us.

Enjoy Lunch!

Jacksons, baking Great Bread for the sandwich industry. #enjoybread

BREAD At the same time, however, 40% of people were found to have concerns about the hygiene of products sold at in-store bakeries, with 37% saying they are buying more pre-packaged bakery for hygiene reasons – families in particular. The report recognised the changing face of foodservice, saying that as venues re-open, consumers will be excited to get back to full-service restaurants and hotels in order to have those premium experiences again. In turn, this means that bread selection can play an important role in elevating an experience, they propose, and it’s also worth noting that consumers have been buying more premium breads when they are entertaining guests, such as sourdough loaves, Italianstyle breads, breads with inclusions, and premium baguettes and rolls. Therefore, it’s logical to assume that when they become guests themselves, they will expect similar options, they suggest. Consumers up and down the country tried their hand at baking during lockdown, a YouGov poll revealing that 33% of UK adults intended to bake sourdough. Although sourdough breads are increasing in popularity, research suggests that two-thirds of bread consumers never choose sourdough loaves, showing that there is still a lot of potential for this sector to grow and develop. For those that do choose sourdough, their decision is driven by taste, ingredients and texture, the report found. Along with Italianstyle breads and breads with added ingredients, sourdough loaves are more likely than other types of bread to be chosen because they look appealing. While this is partly down to the display and abundance of product, it is also down to the loaves themselves, feel the company (they are more likely to be rustic in appearance, perhaps being handcrafted, with interesting natural bursts and contrasting dark crusts with flour dusting). 54 September 2021

Elsewhere, we will see some midlevel venues focus on smaller menus, as they look to get back on their feet, Délifrance feel. These operators will focus on versatile breads that they can use from breakfast to dinner and we will also see a higher demand for ready-to-use breads such as thaw-andserve sandwich baguettes, they add. The way we work has also changed, creating implications for foodservice. A survey from the British Council for Offices suggests most office workers don’t intend to spend five days a week in an office, with both employers and workers viewing home working as a long-term trend. Therefore, with less call for the canteen, we may see a return to the sandwich trolley, and while sandwich manufacturers have struggled with home workers, people are returning to their places of work more frequently, they observe, indicating that sandwich-makers will want to take note of the bread and filling preferences of today’s consumer. The report’s findings have been drawn from interviews with UK adults who regularly eat bread, as well as research conducted in France, Germany and Italy. In addition, Délifrance partnered with leading trends consultants, Harris & Hayes and commissioned Nielsen to run a UK-wide retail study that includes insights from households. Data was also obtained from social listening tool Delve Insights that monitors thousands of online conversations to identify consumer trends (to read the report in full, visit https://www. delifrance.com/uk/proveit-a-breadfocus).

NEW SOURDOUGHS International baking and patisserie business, Puratos UK, is launching British-made living sourdough, to meet the current and future tastes and needs of consumers. They will be made at the Puratos factory in Simonswood. Demand for sourdough is growing, the company confirm, as consumers increasingly seek breads with natural ingredients and flavour. This growth in popularity for sourdough is supported by the findings of the 2020 Puratos Taste Tomorrow Report, which showed that 21% of shoppers now look for sourdough in products. Sourdough is also of interest to people looking for more gut-friendly foods, as awareness of the importance of gut health is growing and some studies suggest sourdough may be easier to digest due to the slow fermentation time. The launch of UK sourdough sees Puratos combine its years of fermentation expertise, with its upto-date consumer insights, to develop products that are designed for the British consumer, say the company. The sourdoughs are liquid, live and focused on delivering fantastic flavours, created with UK consumers preferences in mind. They can be developed to meet individual customers’ needs, point out Puratos, with recipes and stories that will appeal to their consumers. This flexibility also means Puratos customers can bring unique sourdoughs with a signature flavour to market. The sourdoughs are gluten free and made with flours milled in the UK.

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BREAD James Slater, R&D director, Puratos UK, who has developed the new sourdoughs, says: “As leaders in sourdough, we have been helping both industrial and artisan bakers develop high quality sourdough for over 25 years, so we are really delighted to be able to now create sourdoughs here in the UK. The new plant demonstrates our belief that the future of bread lies in its past and that sourdough will play a central role in the development of the bread category.” To help its customers develop and market winning sourdough breads, Puratos has conducted in-depth research to understand consumer perceptions and expectations of sourdough. The research has revealed that there are four clear actions that can be taken to grow the category. Namely, create more opportunities to try it, communicate the possible benefits, inspire consumers with ways to use sourdough, and offer different sourdough flavour profiles to appeal to a wider audience.

The launch of the local sourdough range and consumer research adds to the existing range and expertise that is unique to Puratos, who also claim to be the creators of the world’s only Sourdough Library, where sourdoughs from all over the world are collected and preserved. This is complemented by its Quest for Sourdough, which encourages anyone with a sourdough starter to

register details of their sourdough online and join a virtual community. Every year sourdoughs are selected from the online library to join the physical library at the Puratos Centre for Bread Flavour in St Vith. Puratos has a number of existing sourdough products, including fresh and living sourdoughs for creating authentic sourdough breads and stabilised sourdoughs for adding a signature flavour to breads. Their range also includes O-tentic active bakery blends for baking delicious Italian style breads with just four ingredients: flour, water, salt and O-tentic. These are complemented by Puratos’ industry-leading clean label improvers and softgrains and sproutgrains that add great taste and texture, as well as some additional health benefits. As the interest in sourdough continues to grow, Puratos says that it is investing to meet the UK’s sourdough demand and to ensure it can meet current and future sourdough needs.

New functional flour Up to May 2021, gluten-free NPD accounted for over 20% of all product launches in the bakery sector – an increase from 12% in the previous year, report sector supplier Ulrick & Short. Furthermore, as premiumisation drives growth in the sector, and consumer expectations of products only continue to grow, developing high quality products is as important as ever, they feel. In response to this, Ulrick & Short has launched a new functional flour, aimed specifically at improving viscosity, texture and structure in gluten free bakery applications. The new ingredient, called FazendaTM Nutrigel, is the latest addition to Ulrick & Short’s functional flour range launched last year. The ingredient acts as a viscosity regulator in bakery applications and has been designed to improve the moisture, softness and structure in a range of products. Nutrigel provides functionality in both sweet and savoury bakery applications – from breads and bread products to cakes and muffins, to gluten free batters and coatings. Additionally, because of the versatility of functionality of Nutrigel, it promises to be an

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effective option to replace existing rice flours on the market, claim the company. The ingredient is also clean-label, non-GMO, allergen and gluten free, ensuring that all consumer labelling demands can be met. Ulrick & Short development technologist, Emma Walker, said: “Fazenda Nutrigel is a really versatile ingredient for gluten-free bakery applications. Whether manufacturers simply require viscosity regulation in doughs or batters without reformulation or additional textural benefits, Nutrigel is a viable product on both counts.” Ulrick & Short supply chain manager, Matthew Hurst, added: “In recent months, rice flour availability has been obstructed by a variety of issues impacting the supply chain. These challenges, coupled with a subsequent increase in demand has caused significant price rises across Europe, posing a challenge for many gluten free bakeries. fazenda nutrigel offers manufacturers not just an additional option for the supply of a key ingredient, but also a highly functional ingredient with additional textural benefits.”

PROMOTIONAL

New LX3000e Color Label Printer With ‘BIG INK’ Big Ink system delivers very low costs per label with outstanding speed and print quality. DTM Print, international OEM and solution provider for specialty printing systems, introduces the new LX3000e Color Label Printer. LX3000e is the latest addition to the wellknown LX-Series of desktop full-colour label printers and uses the same proven and reliable platform as the popular LX910e Color Label Printer, but with the addition of large, individual ink tanks and a reusable thermal inkjet printhead. The ink system is being called ‘Big Ink’ to differentiate it from other LX-Series models. Print quality is exceptional with native 1200 dpi resolution with a maximum print resolution of 1200 dpi x 4800 dpi. Labels up to 210 mm (8.25”) wide and 610 mm (24”) long can be printed. Print speed is up to 114 mm (4.5”) per second. Each separate CMY tank holds 60 ml of ink. Pre-primed, user-replaceable printheads have another 42 ml of ink, for a total of 222 ml ‘out of the box’ ink. Both dye and pigment models are available. Replacement ink tanks are easy to install without further priming for uninterrupted printing. The Big Ink system on LX3000e uses latest technology dye and pigment inks optimised for brightness, durability, and optical density. The latter is particularly high for LX3000e’s process black, resulting in the blackest black released in a CMY printer. Process black has many advantages for labels over the separate carbon black inks used by other colour label printers,

including better water resistance, compatibility with a broader range of speciality label media, and more resistance to smearing on high gloss media. The LX3000e is ideal for users that need to print up to 10,000 labels per day. Other users will find the very low operating costs to be just as advantageous. The rugged, powder-coated steel cover and all-steel frame helps to protect the printer in most office, warehouse, and factory environments. “The LX3000e is a desktop label printer that expands perfectly our portfolio of printing solutions,” says Andreas Hoffmann, managing director of DTM Print. “It combines the latest in ink technology, excellent print quality and exceptional low cost per label.” DTM Print offers great additional benefits with all its products such as free label design software (BarTender UltraLite and NiceLabel Free 2019 DTM Version), three years warranty, support and service through local partners, and a large variety of approved label substrates under the brand ‘Genuine DTM Label Stock’. “Besides label printers for different production volumes our product range includes label finishing solutions, applicators and metallic foil imprinters, providing installations ‘tailored’ to the end-user’s needs,” adds Mr. Hoffmann. LX3000e sells for € 2,895 (MSRP) and is available directly from DTM Print or through local DTM Print partners in Europe, Middle East and Africa.

https://dtm-print.eu To advertise please call Paul Steer on 01291 636342 September 2021 57

ADVICE

Natasha’s Law – less than a month to go Catering teams now have less than a month left to prepare for the introduction of Natasha’s Law, so it is now more important than ever to focus on ensuring readiness for this legislation, says Rachael Venditti, business development manager and registered nutritionist at allmanhall (an independently owned food procurement expert). THE KEY STEPS TO TAKE Natasha’s Law is a significant change as there will be a requirement for caterers to conform for the first time to labelling legislation currently in place for manufacturing operations, which inevitably have very different operational practices. Do you have PPDS foods? If this has not already been carried out, the first thing to identify is whether there are any pre-packed for direct sale (PPDS) foods which require a compliant label. As a reminder, PPDS foods are prepared on-site, individually packaged, fully or partially packaged prior to selection, the packaging would have to be disturbed to access the food and they are not pre-ordered. Consider whether your PPDS range could be reduced, and risk mitigated by consolidating suppliers and reducing the range of ingredients used. Create PPDS recipes This is essential and should be undertaken as a priority if you haven’t already done so. Recipes for all PPDS foods will need to be created so that the allergens in each item are known, along with quantities so that the ingredient list is in descending weight order. Obtaining ingredient and nutrition information The method for obtaining information should now be confirmed and be in

the process of being implemented. For example, will a catering platform, the labelling system or on-pack be the preferred method for capturing ingredient and allergen information? Remember to validate any information by checking details on-pack. Labelling solution If a labelling solution has not been set up, this is urgently required. Consider how the labelling solution works and fits into your new process. Also, what hardware is required - such as printers - and where these will be located? The supply chain challenges being experienced by the whole industry is also applicable for label ordering, so don’t leave this too late. Identify risks Remember to allocate some time to identifying risks associated with your new process and establishing an operational practice to manage each risk. Risks may include a substitute product been sent in by a supplier, the allergen information changing on a supplier product, a member of the team not following a recipe or using different products, and members of the team confusing which labels are for which PPDS items. Consider cross contamination risk – precautionary allergen labelling Carry out a risk assessment to review the risk of cross contamination within the operation associated with the

58 September 2021 www.sandwichandfoodtogonews.co.uk

ABOUT ALLMANHALL Established in 2006, allmanhall is an independent, family owned and managed business providing expert food procurement and supply chain management, combined with hands-on catering and nutrition advice. allmanhall is currently supporting its clients in their preparations for Natasha’s Law, having created an online toolkit of resources. For more information on the background regarding Natasha’s Law, visit https://allmanhall.co.uk/blog/ getting-ready-for-natashas-law preparation and provision of PPDS foods and communicate any risks to your customers. The allmanhall example Natasha’s Law Risk Assessment template is a useful tool to support this process. It is important to note, that ‘may contains’ should only be used if a real and genuine risk has been established. Trial and train Ensure that some time is allocated to trialling the new process and carrying out any final training, so that you and your team all feel comfortable that your processes will be delivered effectively. Environmental health officer There is still time to engage with your local EHO, sharing how you will be approaching meeting the new legislation to obtain their feedback. Communication Factor in time to communicate your approach to Natasha’s Law compliance and also a method to highlight that PPDS foods are made on site, such as displaying a poster or adding a sticker to relevant items. This will encourage diners to maintain important engagement with the catering team regarding their allergies and the suitability of the food on offer.

Food labelling solutions We are on a roll and colour matters

• • • • •

Set any label shape or size Add customers logos, names and events Allergens (Natasha’s law) Nutrition, ingredients, expiry date, more.. High quality colour print, no ribbon waste

Retail

Kitchen

Production

Read more - visit www.ktecgroup.co.uk/foods or call us 01527 529713

To advertise please call Paul Steer on 01291 636342 September 2021 59

OPINION

I’ll tell you what I want, what I really, really want… Michele Young, director of Foodservice Support Ltd (www.foodservicesupport.co.uk), considers aspects of the all-important product pitch and development process in the food to go arena. LISTEN I’ll make my apologies now for anyone who ends up with that Spice Girls song in their heads after reading this! However, listening to your customers and their needs is certainly the biggest strength any supplier partner can demonstrate in a business relationship. Having been on the receiving end of many of those supplier pitches, however, I’d say that when a new product, equipment item, or service is first being presented, there’s very rarely a quick win in the initial introductory meeting, simply because the buyer or customer needs to have more information to assess the business case. Business owners and operators are of course always looking for that latest outstanding innovation that will drive sales upwards, or the new support solution that will result in a more efficient operation, but this is often overlooked when the sales pitch is in full swing. So it is really important to demonstrate that you understand the business you are talking to and ensure that there is a compelling reason for the business to sign up for a new product, piece of equipment or service. THE FOUR KEY PILLARS TO ADDRESS Relevance – is it relevant for the business you are pitching to? What gap will it fulfil? How does it complement today’s marketplace trends over and above what the business is currently doing? Ease – is it easy to execute or use? Will it add any operational complexity? Does it need new equipment, and would the business appear to have space for your new equipment if required and the extra capacity to use it? Different – how is it distinctive and how will it differentiate from the operator’s current competition and help to standout in a busy marketplace? And can you assure any exclusivity to the operator? Profitable – will it deliver incremental sales and profit for the business concerned? What’s the projected return on investment? CONVENIENCE CULTURE In the UK, which is the leading market in Europe for the ‘grab & go’ culture (thanks to our famed lunchtime reliance on sandwiches), eating patterns have been changing over time with increased snacking prevalent throughout the day and traditional meal occasions fragmented into more frequent and smaller snacking occasions. Flashback 10 years or so and the selection of food to go products was predominately dominated by confectionary, sweets, treats and snacks such as crisps, cheese or meat snacks – all the

60 September 2021 www.sandwichandfoodtogonews.co.uk

products not necessarily associated with a healthy diet. Today, we observe new propositions within the food to go category thanks to key players like Leon, Pret, Crussh and Pure (to name a few), who taught us that fast does not need to mean unhealthy, and that fast and fresh can run in parallel. We’re also seeing the divide between foodservice and retail convenience stores blur as chains like M&S, Waitrose and Morrisons all fight for market share in the food to go sector. Relevance “Don’t find customers for your products, find products for your customers” – Seth Godin. Firstly it’s important to understand the target audience of the operating business as well as what trends could be affecting the operator’s daily trade pattern. What has happened to the pre-covid target consumer – are they displaced? Working from home or back at the office? Price positioning will also be key in understanding how your potential customer pitches their business within the food to go sector to determine if the price proposition you recommend is achievable? Health and wellness is an obvious trend right now with consumers being more conscious of what they eat. This means that many players are looking to offer healthier or vegan or plant-based options within their product range, although the requirement will vary dependent on the specific audience the operator caters for. With increased interest in ingredients and nutrition it is important that food to go future developments meet this customer need and is in line with government guidelines relating to salt, sugars, fats, etc. but even more so that they can be marketed as beneficial to health and wellness. Post pandemic concerns around safety and hygiene are more prevalent so individually wrapped, single serve products are likely to see a surge in the grab & go sector. However, sustainability has a place on everyone’s agenda, minimising food and packaging waste is also a key priority. Now more than ever, people are looking for long-term sustainable solutions – whether ingredients or packaging, so operators are looking to tick the credentials box when it comes to the ingredients or materials being used. Did the business partner you’re addressing pivot during the lockdowns? Would your proposed product solution work for take-out or food delivery? There are certainly advantages right now if what you are offering provides an additional sales channel opportunity.

OPINION Ease of execution There are very few players across hospitality right now who are not experiencing challenges on recruitment or supply chain. Everyone is juggling a fine balancing act in terms of staff availability, delivering great customer service and ensuring product availability. Equipment, solutions that reduce preparation times, maintain product quality, require minimum labour or resource and increase efficiencies will be most certainly be favoured. Equipment that needs an extended 30 minute clean down cycle or regular daily maintenance will just put pressure on the already weary workforce. Now is the time to reduce complexity overall. For the customer experience to be optimised, ease of handling or eating on the go must also be a priority. Portable food to go solutions that are functional and practical will cut through. Point of difference Competition is healthy, but at the same time, no-one wants to be seen as a ‘me too’. Pret were always the leaders in innovation – when they initially launched porridge it was a real point of difference in the breakfast market. Before you knew it, every single operator in town had porridge on the menu. Many operators will want to be assured that they can have something unique to help them stand-out from the crowd. It’s important to be able to articulate what is unique or different about

your product or service, versus the closest competitor so that there is a compelling reason to choose it against any other. Sometimes that may mean offering some additional marketing support through your own social or advertising channels. It’s useful to sometimes have a marketing support toolkit available to help launch your product into any new business. Profitable solutions Independents as well as multi-nationals are in business to make money, but profit comes as a result of being good and from gaining repeat business, so it’s equally important for the supplier partner to provide some additional after-sales service to ensure that products, equipment or support systems perform as they are supposed to. Profit margin calculators are a great way to demonstrate the long-term potential but in the short-term it is important that supplier partners offer after-sales support and / or training where necessary. I always remember working with the Handmade Cake Company, who offered tips and tricks via their “useful stuff ” guide on their web site, so you could ensure that your cakes maintained strong visual appeal. This is the kind of added value support that builds long-term supplier/customer relationships. Coming forward with efficient, functional, practical and bangon trend solutions to address new customer needs will certainly be welcomed by all operators.

Demand for delivered food has never been greater ! Supply your products with the original Jiffy truck. Looking for new revenue streams? Here’s the solution, mobile catering!

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Our temperature controlled food delivery vehicles are designed to display and vend your pre-made Hot and Cold food. Delivering direct creates you a captive audience, offering customers the ultimate in convenience and service. Call us today and take the first step towards increasing your sales.

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www.sandwich.org.uk September 2021 61

NEW PRODUCTS Packaging designers respond to consumer demand

Quality counts when it comes to bagasse Despite competitors dropping the weight of their bagasse offering in order to keep prices down, Herald continues to present a stronger product, ensuring its customers can maintain the supply of a premium choice to takeaways and fast food outlets around the UK. The disposables manufacturer and supplier is resolute in its commitment to supplying only the best quality bagasse products. Managing director of Herald, Yogesh Patel explains: “It’s a false economy to provide customers with anything but stock of a substantial weight as you run the risk of affecting the final food offering and jeopardising the opportunity for repeat business. “These disposables are used for a wide variety of hot dishes and sauces. If the container isn’t heavy enough, the heat of the food will break the packaging down running the risk of accidents and spillages and spoiling the overall enjoyment of the meal. The preferred option should always be to go with quality in order to give the end-user the best experience.” Herald’s bagasse selection forms part of its biodegradable product range and includes square, round and rectangle plates, in varying sizes, along with bowls, containers and hot boxes. The latter particularly appeal to the food to go market and those who supply to takeaway and fast food outlets (call 0208 507 7900 or visit www.heraldplastic.com).

There has been a marked increase in demand for renewable, recyclable and responsibly sourced solutions as consumers are becoming more aware of the impact of single-use plastics on the planet. A 2020 Two Sides Survey on European packaging preferences, found that paperboard packaging is favoured by consumers as being better for the environment and considered easier to recycle and home compost. So, how can those in the convenience packaging sector make smarter packaging decisions, reduce their reliance on fossilbased materials and cut their carbon emissions? Switching to PEFC certified paper-based packaging can help. Certified packaging provides assurances that the raw material (wood fibre) is sourced from renewable and sustainable forests that actually store carbon. International paper manufacturer, Arjowiggins, has responded to the challenge of replacing unnecessary plastic by introducing a translucent barrier paper which can be applied in two key Food2Go categories – sandwich skillets

and sealed snack bags. Sylvicta® paper is a groundbreaking new sustainable alternative to plastic which uses PEFC-certified wood pulp as its raw material. It is fully recyclable, offers a high oxygen barrier, high aroma barrier and high oil and grease barrier and it can be made heat sealable, making it a direct replacement for plastic food bags. The principal raw material in Sylvicta® is the cellulose fibres drawn from PEFCcertified wood pulp, so customers can rest assured that not only are the raw materials sourced from responsibly managed forests, but after use, their packaging can be disposed of responsibly as Sylvicta® is fully recyclable and biodegradable (visit https://www.pefc.co.uk/markets-for-pefc/ packaging-print-paper/).

Caterline delivers new online site As the UK economy find its feet following the huge impact of Covid and Brexit, Caterline Ltd, the Manchester based manufacturer of catering disposables have come up with a way to make their products more accessible to customers. With a lot of companies facing growing financial restraints as they try to repay debts and loans accumulated during lockdown, Caterline noticed that many customers were placing smaller orders more frequently in an effort to preserve their beleaguered cash flows. This growing trend of customers ordering stock on a ‘just in time’ basis was creating additional pressure on the business as the reduced lead times and lack of forecasting was making production planning extremely difficult and leading to inefficiencies. In response to these challenges Caterline have launched their new on-line store at www.caterline.net to give customers access to a great range of catering products with 48hour delivery and an option to join the Caterline Club to receive discounts and loyalty offers (call 0161 727 6356, or visit www.caterline.net).

Dodman Limited have supplied a major producer of prepacked sandwiches with an automated solution to reduce manual tasks and improve the accuracy of adding stuffing for sandwiches The stuffing required careful handling as it consolidated easily, and it was important to distribute on each slice of bread, evenly, accurately and without spillage. The new unit is able to handle the sticky, cohesive stuffing mix reliably and accurately. A smooth inclined belt feeder that worked with a profiled plough to regulate the flow of stuffing from a small manually filled hopper. A scarfed tray distributed the flow of stuffing evenly across the bread slice.

The Dodman AccuVibe replaced the need for four operators across two shifts. The accuracy of each deposit of stuffing was within +/- 1.5 grams reducing overfeed, with minimum overspill. It can be redeployed on any production line and used on a variety of products. The unit is simple to use, autonomous and exceedingly easy to clean (call 01553 774755 or visit www.dodman.com).

62 September 2021 www.sandwichandfoodtogonews.co.uk

British free range liquid egg

Range Farm Liquid Egg products are produced from fresh free range, British eggs. Available as Whole Egg, Egg Whites and Yolk supplied in pallecons, BIB and cartons. To start cooking with ease, call 01249 732221 or email Adrian.Blyth@stonegate.co.uk

NEW MEMBERS

Bacon. One of life’s greatest pleasures. The succulent juiciness of our rashers makes them the star of any tasty meal. We at Bawnbua Foods love bacon and we have dedicated ourselves to delivering fully cooked and ready to eat bacon for use in the foodservice and food manufacturing sectors. The highly skilled team at Bawnbua offers a wide range of cooked bacon products suitable for use as sandwich fillers, pizza toppings, in burger and salad accompaniments and much more. Our bacon is prepared and cured inhouse and we offer a range of authentic wood-chip smoked options. We look forward to collaborating with you on a delicious product that meets your requirements. After cooking, our bacon is packed into a variety of pack formats which are designed and chosen to support product quality and shelf life.

Kelsius: Providing Real-Time, Automated Food Safety Solutions to Food Industries. Kelsius are Europe’s leading manufacturer of Digital HACCP and Automated Temperature Monitoring systems supplying food businesses across the UK, Ireland and globally. FoodCheck 2.0 is an automated food safety system that removes the need for pen & paper temperature checks saving businesses time and money. We offer full production traceability and managers have full visibility on food safety performance. Reports can be generated to create daily or weekly reports to ensure HACCP compliance, and audits are made easier with Kelsius

We are focused on supplying great quality products which we can be proud of. Bawnbua Foods has BRC AA+ accreditation and all our pork is sourced from a small number of selected and approved suppliers. It is supplied to our own specifications as we only use Grade 1 raw material. Bawnbua Foods 67 Crowhill Road, Bleary, Co Armagh BT66 7AT Sales Contact: Martin White Phone: 07808 946198 Email: martin@bawnbua.com

as all records are digitally and easily accessible via the Customer Web Portal. There is an in-house and remote alert system available to customers. These alerts are sent to key personnel if any storage areas deviate from optimal temperature levels protecting stock and preventing waste. The Digital HACCP system FoodCheck 2.0 has 4 main benefits. Namely, compliance, quality, control and cost savings. Moving to an automated HACCP system and removing paper from temperature checks greatly reduces paper waste levels. The tablet and probe combo allows for immediate temperature checks during service and

64 September 2021 www.sandwichandfoodtogonews.co.uk

preparation to ensure foods are being served at the highest standard for customers. “We have found the system invaluable in assisting us in implementing our Food Safety plan. We can access records from all Restaurants remotely allowing for greater visibility and the Group Usage Reports are fantastic,” said Thomas Pawlowski, head of operations COSMO. Kelsius Unit 2 Ballyconnell Industrial Estate, Falcarragh, Co. Donegal F92 AF8N Tel: +353 (0)7491 62982 Email: info@kelsius.com www.kelsius.com

R QUA L

DISPOS

Eco-dining solutions Herald’s one-stop shop for eco-dining requirements now provides the option of wooden and cornstarch meal packs. Our wrapped meal packs include napkins and salt and pepper sachets, alongside a choice of wooden or cornstarch cutlery, completing our selection of biodegradable, ‘food to go’ disposables. Other products in our environmentally-friendly offering, sourced to give the best single source, eco-solution, include a wide range of bagasse items,from double wall hot cups to soup containers, plates, bowls, chip trays and boxes, in a variety of sizes.

See how Herald can offer you a better alternative Tel: 0208 507 7900 sales@heraldplastic.com www.heraldplastic.com

Y, G R E E N

LES • HI

BSA Product Index Yoghurt

Sauces & Ketchups

SERVICES

FISH PRODUCTS

Freshfayre

Blenders

Bespoke Software

Crayfish

Futura Foods UK Ltd.

Freshfayre

Pauwels UK

Royal Greenland Ltd.

Piquant

Prawns

ADVISORY & CONSULTANCY

Kelsius Mezze

Sour Cream

Platopus Systems Ltd.

Freshfayre

Business Systems

CHUTNEYS & RELISHES

Kelsius

Chutneys

Mezze

The Ingredients Factory Zafron Foods Ltd.

Freshfayre H Smith Food Group plc Royal Greenland Ltd.

Freshfayre

DRINKS

Leathams

Juices

Mizkan Euro Ltd.

Freshfayre

The Ingredients Factory

Leathams

Zafron Foods Ltd.

EGGS & EGG PRODUCTS

The Fintastic Fish Co.

Grote Company

Relishes

Food Attraction Ltd.

Eggs (hard boiled)

Blenders

Seafood/Shellfish Products

Freshfayre

H Smith Food Group plc

Freshfayre

Fresh-Pak Chilled Foods

Royal Greenland Ltd.

Harvey & Brockless

Fridays

Tuna

Egg Products

Freshfayre

Nutritics Platopus Systems Ltd. E Commerce Platopus Systems Ltd. Factory

FSC Kelsius Millitec Food Systems Ltd. Zafron Foods Ltd. Food Safety

Leathams Mizkan Euro Ltd.

ALS Laboratories (UK) Ltd.

The Ingredients Factory

British Lion Eggs

Zafron Foods Ltd.

Kelsius Nutritics Retail Food Attraction Ltd. FSC BAKERY PRODUCTS Doughnuts Moy Park Ltd. Morning Goods New York Bakery

British Lion Eggs Freshfayre Fresh-Pak Chilled Foods

Zafron Foods Ltd. Salmon Freshfayre Leathams

H Smith Food Group plc Moy Park Ltd. The Fintastic Fish Co. Zafron Foods Ltd.

Pickles

Fridays

Freshfayre

Futura Foods UK Ltd.

FOOD WHOLESALERS

Leathams

Booker Wholesale

The Ingredients Factory

Zafron Foods Ltd.

Salsa Blenders Freshfayre Zafron Foods Ltd.

EQUIPMENT & VEHICLES Baking Pans American Pan UK Buttering Machinery

Country Choice Foods

Chicken 2 Sisters Food Group Cargill Protein Europe Dawn Farms UK Freshfayre H Smith Food Group plc Leathams Moy Park Ltd. Seara Meats BV Smithfield Foods Ltd. Continental Freshfayre Leathams Duck 2 Sisters Food Group Freshfayre H Smith Food Group plc Ham Freshfayre Gierlinger Holding GmbH Leathams Smithfield Foods Ltd. Lamb Freshfayre H Smith Food Group plc Meatballs

FRUIT

Snowbird foods

General

Pork

The Ingredients Factory Guacamole Leathams

Dawn Farms UK Freshfayre Gierlinger Holding GmbH

DRESSINGS, SAUCES AND

Deighton Manufacturing

MAYONNAISE

Grote Company

Dips

Millitec Food Systems Ltd.

Blenders

Coffee Machines

BREAD & ROLLS

Freshfayre

La Cimbali UK

Fresh

Fresh-Pak Chilled Foods

Conveyors

Pauwels UK

Deighton Manufacturing

The Ingredients Factory

Grote Company

Zafron Foods Ltd.

Millitec Food Systems Ltd.

Mission Foods

Dressings

Cutting & Slicing Equipment

New York Bakery

Blenders

Grote Company

Bread Making Ingredients

Pauwels UK

Millitec Food Systems Ltd.

Spreads

BUTTER & SPREADS

Depositing Machinery

Dew Valley Foods

Blenders

Grote Company

Freshfayre

Butter

Pauwels UK

Millitec Food Systems Ltd.

H Smith Food Group plc

Mayonnaise

Labelling Systems & Barcoding

Freshfayre

Blenders

Nutritics

Harvey & Brockless

Freshfayre

Planglow Ltd.

Spreads (olive)

Fresh-Pak Chilled Foods

Reflex Lables

Freshfayre

Harvey & Brockless

Mobile Catering Vehicles

Pauwels UK

Jiffy Trucks Ltd.

CHEESE & DAIRY PRODUCTS

Piquant

Retail Display

Cheese

Zafron Foods Ltd.

Flexeserve

Moy Park Ltd.

PACKAGING

Mustards

Sandwich Making Machinery

Blenders

Canned Meat

Cardboard

Deighton Manufacturing

Freshfayre

Colpac Ltd.

Leathams

Pauwels UK

Grote Company

Moy Park Ltd.

Coveris Flexibles (St Neots) UK Ltd.

Norseland Ltd.

Zafron Foods Ltd.

Millitec Food Systems Ltd.

Smithfield Foods Ltd.

Pro-Ampac RAP

Tortilla & Wraps Food Attraction Ltd. Freshfayre Mission Foods

Jacksons Bakery Speciality Food Attraction Ltd. Jacksons Bakery

Harvey & Brockless

Freshfayre Spreads

Leathams

Freshfayre Futura Foods UK Ltd. Harvey & Brockless

66 September 2021 www.sandwich.org.uk

H Smith Food Group plc

INSURANCE

Leathams

Insurance Protector Group

Moy Park Ltd.

LABELS Bunzl Catering Supplies Nutritics Planglow Ltd. Reflex Labels Tri-Star Packaging Supplies Ltd. MEAT PRODUCTS Bacon Bawnbua Foods NI Dawn Farms UK

Gierlinger Holding GmbH Leathams Moy Park Ltd. Smithfield Foods Ltd. Beef Freshfayre H Smith Food Group plc Leathams

Smithfield Foods Ltd. Sausages Freshfayre Gierlinger Holding GmbH Leathams Moy Park Ltd. Smithfield Foods Ltd. Snowbird foods Turkey 2 Sisters Food Group Freshfayre H Smith Food Group plc Leathams Moy Park Ltd. Smithfield Foods Ltd. OILS Freshfayre ORGANIC PRODUCTS Fridays Leathams Pauwels UK

BSA Manufacturers & Distributors Disposable Bunzl Catering Supplies Colpac Ltd. Coveris Flexibles (St Neots) UK Ltd. Nutritics Pro-Ampac RAP Reflex Lables Tri-Star Packaging Supplies Ltd. Food wraps Pro-Ampac RAP Tri-Star Packaging Supplies Ltd. Plastic Tri-Star Packaging Supplies Ltd. Sandwich Packs Colpac Ltd. Coveris Flexibles (St Neots) UK Ltd. Pro-Ampac RAP Tri-Star Packaging Supplies Ltd. PASTA Freshfayre Leathams Pasta Foods SANDWICH FILLINGS (READY PREPARED) Fresh Fillings 2 Sisters Food Group Freshfayre Fresh-Pak Chilled Foods Fridays Harvey & Brockless Zafron Foods Ltd. Frozen Fillings 2 Sisters Food Group SOUPS Freshfayre Leathams VEGETABLES & HERBS Canned Vegetables Freshfayre Chargrilled Vegetables Leathams Moy Park 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 BRC Rating – AA

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 BRC Rating – AA BRADGATE BAKERY Beaumont Leys, Leicester, LE4 1WX Tel: 0116 2361100 Fax: 0116 2361101 commercialftg@ samworthbrothers.co.uk BRC Rating – AA

Jalapenos Freshfayre SALAD Fresh Agrial Fresh Produce Ltd. Freshfayre Salad (prepared) Agrial Fresh Produce Ltd. Sundried Tomatoes Freshfayre Leathams Plc Sweetcorn Freshfayre Tomatoes Freshfayre

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 BRC Rating – AA

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 BRC Rating – AA 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 BRC Rating – AA GREENCORE FOOD TO GO LTD – BROMLEY BY BOW Prologis Park, Twelvetrees Crescent, London E3 3JG Tel: 0207 536 8000 Fax: 0207 536 0790 Contact: Sales sales@greencore.com www.greencore.com BRC Rating – AA GREENCORE FOOD TO GO LTD. – ATHERSTONE Unit 7, Carlyon Road Industrial Estate, Atherstone Warwickshire CV9 1LQ Contact: Alex McLaren Tel: 01827 719 100 Fax: 01827 719 101 alex.mclaren@greencore.com www.greencore.com BRC Rating – AA+ GREENCORE FOOD TO GO LTD. – HEATHROW Unit 366 Stockley Close, West Drayton, London UB7 9BL Contact: Alex McLaren Ray-Odekeye Tel: 0208 629 8600 alex.mclaren@greencore.com www.greencore.com BRC Rating – AA

MELTON FOODS 3 Samworth Way, Leicester Road, Melton Mowbray, Leicestershire LE13 1GA Tel: 01664 484400 Fax: 01664 484401 commercialftg@ samworthbrothers.co.uk BRC Rating – A ON A ROLL SANDWICH COMPANY The Pantry, Barton Road, Middlesbrough TS2 1RY Contact: James Stoddart Tel: 01642 707090 Fax: 01642 243858 jstoddart@onarollsandwich.co.uk www.onarollsandwich.co.uk BRC Rating – AA

RAYNOR FOODS Farrow Road, Widford Industrial Estate, Chelmsford, Essex CM1 3TH Contact: Heather Raynor Tel: 01245 353249 Fax: 01245 347889 sales@sandwiches.uk.net www.sandwiches.uk.net STS Audited REAL WRAP COMPANY LTD. Unit 2 Haslemere Industrial Estate,Avonmouth, Bristol BS11 9TP Contact: Jason Howell Tel: 0117 3295020 jason@realwrap.co.uk www.realwrap.co.uk STS Audited SAMWORTH BROTHERS MANTON WOOD Manton Wood, Enterprise Park, Worksop, Nottinghamshire S80 2RS Tel: 01909 511800 commercialftg@ samworthbrothers.co.uk www.samworthbrothers.co.uk BRC Rating – AA+

SIMPLY LUNCH LTD. Unit 2 ,ZK Park, 23 Commerce Way, Croydon CR0 4ZS Contact Sales Tel: 0345 2007631 sales@simplylunch.co.uk www.simplylunch.co.uk BRC Rating – AA STREET EATS FOOD LTD. Prince William Avenue, Sandycroft, Deeside, CH5 2QZ Tel: 01244 533888 Option 1 orders@streeteatsfood.co.uk enquiries@streeteatsfood.co.uk www.streeteatsfood.co.uk BRC Rating – AA

THE SOHO SANDWICH COMPANY Unit 7 Advent Business Park, Advent Way, London N18 3AL Contact: Daniel Silverston Tel: 0203 058 1245 Fax: 0207 739 1166 dan@sohosandwich.co.uk www.sohosandwich.co.uk STS Audited TIFFIN SANDWICHES Tiffin House, 20 Commondale Way, Euroway Trading Estate, Bradford, Yorkshire BD4 6SF Contact: Sales Tel: 01274 494939 sales@tiffinsandwiches.co.uk www.tiffinsandwiches.co.uk BRC Rating – A

The British Sandwich Quality Promise The sandwich manufacturers and distributors listed above support The British Sandwich Association Code of Practice as The Minimum Standard for Sandwich Making and are subject to regular independent audits. Copies of BSA Audits are available, on request,to buyers (subject to agreement of manufacturers) by calling us on 01291 636338

www.sandwich.org.uk September 2021 67

BSA Suppliers Index 2 SISTERS FOOD GROUP B2B Leechmere Industrial Estate, Toll Bar Road, Sunderland, Tyne & Wear SR2 9TE Contact: Marie Marandola Tel: 07873 301954 sunderlandsales@2sfg.com Marie.Marandola@2sfg.com www.2fsg.com

AGRIAL FRESH PRODUCE LTD. Unit 5 Walthew House Lane, Martland Park Industrial Estate, Wigan WN5 0LB Contact: Emma Hesketh Tel: 01942 219942 emhesketh@afproduce.co.uk www.agrialfreshproduce.co.uk

ALS LABORATORIES (UK) LTD. Aspen Court, Centurion Business Park, Bessemer Way, Rotherham S60 1FB Contact: Nigel Richards Tel: 01354 697028 sales.uk@alsglobal.com www.als-testing.co.uk AMERICAN PAN UK 6 - 8 Seddon Place, Stanley Industrial Estate, Skelmersdale, Lancashire WN8 8EB Contact: Mark Picconi Tel: 0161 504 1176 mpicconi@americanpan.com www.americanpan.com BAWNBUA FOODS NI 67 Crowhill Road, Bleary County Armagh BT66 7AT Contact: Joanne Grant Tel: 028 38 344244 joanne.grant@bawnbua.com www.bawnbua.com

BLENDERS Whitestown Road, Tallaght, Dublin 24 DV24 VY75, Ireland Contact: Barnaby Barber Phone: 00 353 14536960 /07741 639006 barnaby.barber@blenders.ie www.blenders.ie

BOOKER WHOLESALE Equity House, Irthlingborough Road,Wellingborough, NN8 1LT Contact: Andy Milne 07587 886315 andrew.milne@booker.co.uk www.booker.co.uk

BRITISH EGG INFORMATION SERVICE British Lion Eggs 95 Cromwell Road London SW7 4DL Sales Contact: Phil Slaney Phone: 0207 052 8899 E-mail: info@britegg.co.uk Web: www.egginfo.co.uk/ british-lion-egg/products

CARGILL PROTEIN EUROPE Clerkenleap Barn, Bath Road, Broomhall, Worcester WR5 3HR Contact: Claire Thomas Tel: 0121 7253476 Claire_Thomas@cargill.com www.cargill.co.uk

COLPAC LTD Enterprise Way, Maulden Road, Flitwick, Bedfordshire MK45 5BW Contact: Sales Department Tel: +44 (0) 1525 712261 Fax: +44 (0) 1525 718205 info@colpac.co.uk www.colpacpackaging.com

COUNTRY CHOICE FOODS Swan House, New Mill Road, St Paul’s Cray, Orpington, Kent BR5 3QD Contact: Neil Lindsell Tel: 01689 301203 neil.lindsell@brake.co.uk www.countrychoice.co.uk PANTONE 1585 U

PANTONE NEUTRAL BLACK U

C 0% M 60% Y 65% K 0% WEB #FF854F

C 0% M 0% Y 0% K 85% WEB #4B4846

DEIGHTON MANUFACTURING (UK) LTD Gibson Street, Leeds Road, Bradford, West Yorkshire BD3 9TR Contact: Andy Hamilton Tel: 01274 668771 Fax: 01274 665214 sales@deightonmanufacturing.co.uk www.deightonmanufacturing.co.uk

DEW VALLEY FOODS Holycross Road, Thurles, County Tipperary, Ireland Contact: Christina Murphy Tel: 00353 504 46110 Fax: 00353 504 23405 cmurphy@dewvalley.com www.dewvalley.com

FLEXESERVE The Alan Nuttall Partnership Ltd Orchard House, Dodwells Road, Hinckley Leicestershire LE10 3BZ Contact: Warwick Wakefield Tel: 01455 638300 Email: info@flexeserve.com www.flexeserve.com

FOOD ATTRACTION LTD. Langham Court, 21 Langham Road, Leicester LE4 9WF Contact: Jake Karia Tel: 0116 2744066 jake@foodattraction.com www.jakeandnayns.com

COVERIS FLEXIBLES UK LTD. 7 Howard Road, Eaton Socon, St Neots, Cambridgeshire PE19 8ET Contact: Sales Department Tel: 01480 476161 Fax: 01480 471989 stneots.sales@coveris.com www.coveris.com

FRESHFAYRE A trading division of Fresh Direct Unit 10, Severn Way, Leeds LS10 1BY Contact: Telesales Tel: 0113 277 3001 sales@freshfayre.co.uk www.freshfayre.co.uk

DAWN FARMS UK Lodge Way, Lodge Farm Ind. Est, Northampton NN5 7US Contact: Hannah Foster Tel: 01604 583421 Fax: 01604 587392 info@dawnfarms.ie www.tmifoods.co.uk Accreditation body: BSA

FRESH-PAK CHILLED FOODS 1 Waterside Park, Valley Way, Wombwell, Barnsley S73 0BB Contact: Mike Roberts Tel: 01226 344850 Fax: 01226 344880 mike.roberts@fresh-pak.co.uk www.fresh-pak.co.uk

68 September 2021 www.sandwich.org.uk

FRIDAYS Chequer Tree Farm, Benenden Rd, Cranbrook, Kent TN17 3PN Contact: Bridget Friday Tel: 01580 710250 Fax: 01580 713512 bf@fridays.co.uk www.fridays.co.uk Accreditation body: BSA

FSC Cheddar Business Park, Wedmore Road, Cheddar, Somerset BS27 3EB Contact: James Simpson Tel: 01934 745600 Fax: 01934 745631 james@thefscgroup.com www.thefscgroup.com

FUTURA FOODS UK LTD. The Priory, Long Street, Dursley, Gloucestershire GL11 4HR Contact: Jo Carter Tel: 01666 890500 Fax: 01666 890522 jo@futura-foods.com www.futura-foods.com

GIERLINGER HOLDING GMBH Weingartenstraße 14, A-4100, Ottensheim, Austria Contact: Harry Prutton Tel: 07747 621586 hp@gierlinger-holding.com www.gierlinger-holding.com

GROTE COMPANY Newtech Square, Zone 2 Deeside Industrial Park CH5 2NT Contact: Paul Jones Tel: 01978 362243 Fax: 01978 362255 sales@grotecompany.com www.grotecompany.com

HARVEY & BROCKLESS 44-54 Stewarts Road London SW8 4DF Contact: Tina Alemao Tel: 0207 8196045 Fax: 0207 8196027 tina.alemao@harveyandbrockless.co.uk

www.harveyandbrockless.co.uk Accreditation body: BSA

H SMITH FOOD GROUP PLC 24 Easter Industrial Park, Ferry Lane South, Rainham, Essex RM13 9BP Contact: Chris Smith Tel: 01708 878888 chris@hsmithplc.com www.hsmithplc.com INSURANCE PROTECTOR GROUP B1 Custom House, The Waterfront, Level Street, Brierley Hill DY5 1XH Tel: 0800 488 0013 business@ipgdirect.co.uk www.insuranceprotector.co.uk

JACKSONS 40 Derringham Street, Hull HU3 1EW Contact: Commercial Team Phone: 01482 301146 hello@jacksonsbread.co.uk 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 KELSIUS Unit 2 Ballyconnell Industrial Estate, Falcarragh, Co. Donegal F92 AF8N Tel: +353 (0)7491 62982 Contact: Mario Kelly info@kelsius.com www.kelsius.com LA CIMBALI UK LTD

Centennial Park

280 Centennial Avenue Elstree, Borehamwood WD6 3ST Contact: Daniel Clarke Daniel.Clarke@cimbali.co.uk Tel: 07967 183494 Tel: 020 8238 7100

BSA Suppliers Index 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 MEZZE 12 Colston Yard, Bristol BS1 5BD Contact: Hugo Walker Tel:: 0117 379 0309 Email: hugo.walker@mezze.io Web address: www.mezze.io MILLITEC FOOD SYSTEMS LTD. 20 Victoria Road, Draycott, Derbyshire DE72 3PS Contact: Richard Ledger Tel: 01332 320400 sales@millitec.com www.millitec.com

MISSION FOODS EUROPE LTD Renown Avenue, Coventry Business Park, Coventry CV5 6UJ Contact: James Brown Tel: 07725 496799 Jbrown@missionfoods.com www.missionfoodservice.co.uk

MIZKAN EURO LTD. 2nd Floor Building 10, Chiswick Park, 566 Chiswick High Road, London W4 5XS Contact: Craig Dillon Tel: 0203 6752220 craig.dillon@mizkan.co.uk www.mizkan.co.uk

MOY PARK LTD. 39 Seagoe Industrial Estate, Craigavon, County Armagh BT63 5QE Contact: Emma Hallam Tel: +44 (0) 28 3835 2233 Emma.Hallam@moypark.com www.moypark.com

SUPPLIERS

NEW YORK BAKERY CO. 4 Heathrow Boulevard, Bath Road, West Drayton, Middlesex UB7 0DQ Contact: Angela Young Tel: 0208 283 0500 angela.young@grupobimbo.com www.newyorkbakery.co.uk NORSELAND LTD. Somerton Road, Ilchester, Somerset BA22 8JL Contact: Luke Barfoot Tel: 07807 236 473 Fax: 01935 842801 lbarfoot@norseland.co.uk www.norseland.co.uk

NSF FOODS LTD. Sutton Farm, Claverley, Shropshire WV5 7DD Contact: Steve Money Tel: 01902 925330 steve.money@nsffoods.com www.nsffoods.com NUTRITICS 22c Town Centre Mall Main Street, Swords Co Dublin, Ireland Tel: 020 3769 5265 Email: info@nutritics.com www.nutritics.com PAPAYA UK Crown Lane, Tinwell, Stamford, Lincolnshire PE9 3UF Contact Sales Tel: 01780 758560 Email: solutions@papayauk.com https://papayauk.com/

PASTA FOODS Forest Way, Norwich NR5 0JH Contact: Stuart Mills Tel: 01493 416200 stuart.mills@pastafoods.com www.pastafoods.com

PIQUANT LTD Willenhall Lane, Bloxwich, Walsall, W.Midlands WS3 2XN Contact: Julie Smith Tel: 01922 711116 Fax: 01922 473240 salesinfo@piquant.co.uk www.piquant.co.uk Accreditation body: BSA

SEARA MEATS BV 2nd Floor, Building 1, Imperial Place, Maxwell Road, Borehamwood WD6 1JN Contact: Valeri Zhekov Tel: 0044 2035358857 valeri.zhekov@seara.com.br www.seara.com.br

PLANGLOW LTD The Quorum, Bond Street, Bristol BS1 3AE Contact: Rachael Sawtell Tel: 0117 317 8600 Fax: 0117 317 8639 info@planglow.com www.planglow.com

SMITHFIELD FOODS LTD. Norfolk Tower, 48-52 Surrey Street, Norwich, Norfolk NR1 3PA Tel: 01603 252454 contact@smithfieldfoods.co.uk www.smithfieldfoods.co.uk

PLATOPUS SYSTEMS LTD. One Pancras Square, London N1C 4AG Contact: Yousaf Shah Tel: 0207 7000044 yousafshah@datatherapy.com www.datatherapy.com

SNOWBIRD FOODS Wharf Road, Ponders End, Enfield, Middlesex EN3 4TD Contact: Helen Swan Tel: 0208 805 9222 Fax: 0208 804 9303 helen.swan@snowbirdfoods.co.uk www.snowbirdfoods.co.uk

PROAMPAC-RAP Mansel Court, 2A Mansel Road,Wimbledon, London SW19 4AA Contact: Martin Beaver Tel: 0208 069 0700 catherine.young@rapuk.com www.rapuk.com

THE FINTASTIC FISH CO. (Part of Sea Value Europe BV) Melkrijder 16 (1st Floor), 3861 SG, Nijkerk, The Netherlands Contact: Gary Davies (UK) Neila Thaalbi-Azzabi (Netherlands) Tel: +31 (0)33 253 32 06 (Netherlands) 07536 173808 (UK) info@fintasticfish.eu www.fintasticfish.eu

REFLEX PACK PLUS Moat Way, Barwell Leicestershire LE9 8EY Contact: Melissa Aplin Tel: 01455 852400 melissaa@reflexlabels.co.uk www.reflexlabels.co.uk

THE INGREDIENTS FACTORY Unit 2-3 Hamilton Road Ind Estate,160 Hamilton Road, London SE27 9SF Tel: 0208 670 6701 Fax: 0208 670 9676 Contact: Tim Marcuson tim@theingredientsfactory.com www.theingredientsfactory.com

ZAFRON FOODS LTD. Unit B-G Eagle Trading Estate, Willow Lane, Mitcham, Surrey CR4 4UY Contact: Jack Kenny Tel: 0844 847 5116 Fax: 0844 847 5117 jack@zafronfoods.co.uk www.zafronfoods.co.uk

LINKED ASSOCIATION LOCAL AUTHORITY CATERING ASSOCIATIONS LACA Administration Bourne House, Horsell Park, Woking, Surrey GU21 4LY Tel: 01483766777 Fax: 01483751991 admin@laca.co.uk

THE BRITISH SANDWICH AND FOOD TO GO ASSOCIATION MANAGEMENT COMMITTEE The following are elected members of the British Sandwich and Food to Go Association Management Committee CHAIRMAN

Dan Silverston, Soho Sandwich Company (Producer) THE COMMITTEE

Robert Potts, Greencore (Producer) – Vice-chair Hannah Pearson, Subway (Sandwich bar chain) Simon Parton, Compass (Catering) Ben Newby, Freshfayre (Supplier) Neil Wood, Woods (Independent Sandwich Bar) David Winter, Street Eats (Producer) Anthony Minto, Ginsters (Van Sales) Peter Mayley, La Baguetterie (Independent Sandwich Bar)

PAUWELS UK 1st Floor, Axiom House, High Street, Feltham, Middlesex TW13 4AU Contact: Mark Cardon Tel: 0208 818 7617 Fax: 0203 187 0071 mark.cardon@pauwels-sauces.com www.pauwel-sauces.com

ROYAL GREENLAND LTD. Gateway House, Styal Road, Wythenshawe, Manchester M22 5WY Contact: Solenne Labarere Tel: 0161 4904246 soll@royalgreenland.com www.royalgreenland.co.uk

TRI-STAR PACKAGING SUPPLIES LTD Tri-Star House, Unit 4, The Arena, Mollison Avenue, Enfield, Middlesex EN3 7NL Contact: Alex Noake Tel: 0208 4439100 Fax: 0208 4439101 info@tri-star.co.uk www.tri-star.co.uk

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.

Martin Beaver, ProAmpac / RAP (Supplier) Amy James, Greggs (Baker) Marc Faulkner, Denton’s Deli (Caterer) Cathal McDonnell, Deli-Lites (Producer) SECRETARIAT Jim Winship, Director

Classifieds International Sandwich Manufacturers SIGMA BAKERIES PO Box 56567, 3308 Limassol, Cyprus Contact: Georgios Georgiou Tel: +357 25 878678 Fax: +357 25 346131 info@sigmabakeries.com www.sigmabakeries.com SUBWAY Chaston House, Mill Court,Hinton Way, Great Shelford, Cambridgeshire CB22 5LD Contact: Georg Buhrkohl Tel: 01223 550820 www.subway.co.uk TAMARIND FOODS SPRL Brixtonlaan 2c, Zaventem, Brussels 1930, Belgium Tel: +32 2 731 6977 Fax: +32 2 731 6978 fteichmann@tamarindfoods.be Contact: Frederic Teichmann

Product Listing

BAKERY INSERTS Sigma Bakeries Ltd BREAD Sigma Bakeries Ltd FRANCHISING Subway ORGANIC PRODUCTS Sigma Bakeries Ltd SANDWICHES

Tamarind Foods SANDWICH FILLINGS (prepared) Sigma Bakeries Ltd SPECIALITY BREADS Sigma Bakeries Ltd

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Sandwich & Food To Go Magazine - 195 - September 2021

Articles inside

New products

New members

I’ll tell you what I want, what I really, really want…

Changes in our daily bread

SPIS Vegan

Natasha’s Law – less than a month to go.

Love Bites

Hot food to go

Bread Ahead Bakery

Cheese choices

Why presumptive pathogen results occasionally don’t con rm.

lunch! show

A ‘perfect storm’ this Christmas?

Association update

Greencore report strong improvement in trading and cash ow.

Fully recyclable sandwich packaging to be trialled in UK supermarkets.

Packaging, recycling and food waste.

Greggs report a strong rst half recovery.

Delivery and takeaway sales begin to stabilise as consumers return to on premise.