Sandwich & Food to Go Magazine - 197 - January/February 2022

Sandwich food to go news www.sandwichandfoodtogonews.co.uk

ISSUE 197 JANUARY/FEBRUARY 2022

Plaza Range Evolve by Faerch

faerch.com/evolve

New launch

THE PACKAGING SOLUTION FOR HOT-HOLD OR GRAB & GO HOT FOOD

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

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

NEWS Page 04. Shopper confidence remained stable in December.

Page 05. Greggs makes progress in challenging conditions.

Page 06. Roisin Currie to become the next chief executive at Greggs.

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

Page 17. A step forward – packaging waste.

Page 18. The Sammies 2022 preview.

Page 47. Listing index.

packaging.

fed up with the same old lunch

TO GO ASSOCIATION Page 16. The BSA welcomes a new chair.

REGULARS

Page 24. Recycling results –

vegetarian food.

THE BRITISH SANDWICH & FOOD

Page 46. Creating a safe environment for all.

Page 43. New products.

Page 32. Changing perceptions –

Page 10. Sushi rice prices explode.

Page 44. Recruitment race.

FEATURES

Page 08. 21 million Brits say they’re options.

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

ARTICLES Page 31. Market insight from Lumina.

Page 38. Food to go in 2022 innovation to drive recovery.

Page 40. Historical food poisoning outbreaks and what we can learn from them.

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

PHONE +44 (0) 1291 636338 FAX +44 (0) 1291 630402 WEB www.sandwich.org.uk EMAIL info@sandwich.org.uk 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 January/February 2022 3

NEWS

Shopper confidence remained stable in December December was a month of two halves for shopper confidence, as the excitement of Christmas festivities was coupled with the uncertainty over Omicron, according to the December 2021 Shopper Confidence Index from IGD ShopperVista – a provider of category, insight and commercial professionals with trusted shopper insights.

The latest data revealed that, despite a slight return to normality compared with Christmas in 2020, shopper confidence remained flat at -9 in December 2021 – unchanged from November 2021 and three points lower than December 2020’s score of -6.

Despite this stability there was a clear split across December 2021, with shopper confidence increasing from a low of -13 in the first week to a high of -7 in the last week, as it

became clear – in England at least – that no new COVID-19 restrictions would be activated before New Year. Although restrictions were put into place in Scotland and Wales, shopper confidence increased in Scotland from -15 to -10.

Financial confidence remained stable from November, with 31% expecting to be worse off in the year ahead and 20% expecting to be better off. Overall shopper confidence decreased most amongst 35-54-year-olds in December, with shoppers remaining concerned about increasing food prices, with 86% (vs. 85% November 2021) expecting prices to become more expensive over the next 12 months (this is the highest level since January 2016).

Rhian Thomas, head of insight at IGD ShopperVista, said: “It’s

encouraging to see that overall confidence remained unchanged from November. Despite increased restrictions causing a dip in the first week it’s clear that time spent with friends and family over Christmas helped to bolster confidence significantly by the end of the month.

“Assuming no further restrictions are introduced then shopper confidence may be sustained in early 2022. However, this is likely to remain fragile in the first quarter as shoppers contend with a double whammy of the energy price cap review and the National Insurance increase in April. This will hit the lowest affluence groups hardest, as a higher proportion of their income goes on food, drink and energy, meaning that their recovery is slower than higher affluence groups.”

Reprised UK food and drink shows to return to the NEC in spring 2022 The UK Food & Drink Shows are set to return to the NEC, Birmingham in April 2022 (25 to 27th) bringing the very best from across key industries back together for an unrivalled three days of trends, innovation, networking and insight.

Food & Drink Expo, National Convenience Show, Farm Shop & Deli Show and The Forecourt Show will be held in unison, giving food and drink professionals 2022’s most comprehensive opportunity to experience the latest developments across multiple sectors.

A bustling show floor made up of hundreds of innovative exhibitors, business boosting live seminars,

and awards – including the brand new Farm Shop & Deli Product Awards and prestigious Retailer Awards – will shape the three-day trade show, putting the UK Food & Drink Shows firmly in the diary as the event to attend to accelerate post pandemic business while rubbing shoulders with some big industry names.

Andrew Reed, managing director – wine & exhibitions, William Reed, said: “Trade shows have never been so important and in 2022, we’re delighted to be able to bring back the UK Food & Drink Shows to the NEC. Each individual show will be tailored to its respective audience,

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tackling sector-specific issues whilst across the event the biggest trends, challenges and opportunities facing our industry in the coming years will be debated and discussed – we can’t wait to see you there.”

Encompassing four key sectors across the industry, the UK Food & Drink Shows are unrivalled in their ability to bring people together, build and foster better relationships, discover business building insight and celebrate innovation, all with the support of the multi-award-winning William Reed brand. Registration is free and one badge provides access to all four shows.

NEWS

Greggs makes progress in challenging conditions In its Fourth Quarter Trading Update, Greggs, the UK food-on-the-go retailer with around 2,200 retail outlets throughout the country, has reported considerable progress under tough trading conditions with a strong strategy and financial position for continued growth in 2022.

Chief executive, Roger Whiteside, commented: “Greggs has made great progress in 2021 despite tough trading conditions. Our teams across the business have done a magnificent job coping under difficult circumstances and, to recognise their hard work, we have brought forward the planned 2022 pay awards.

“We enter 2022 with a strong financial position that will support our ambitions to accelerate the rate of growth in our shop estate whilst developing new digital channels and extending the trading day. Whilst conditions in the first few months of 2022 are likely to remain challenging, we are confident that we are well placed to make progress on the many attractive opportunities that lie ahead.”

Sales for the financial year to 1 January 2022 were £1,230 million, a two-year increase of 5.3% compared with the equivalent period in 2019.

Across 2021 two-year like-for-like sales in company-managed shops were 3.3% lower than seen in 2019.

In the fourth quarter of 2021 twoyear like-for-like sales in companymanaged shops grew by 0.8%, with a strong performance in October being followed by more challenging conditions as consumers responded to precautionary messages relating to the new coronavirus variant.

Their seasonal lines were, again, popular, they report, with consumers and they sold 6.7 million of their shop-baked mince pies over the festive season. Their range also continues to evolve in line with changing consumer tastes and dietary choices (the launch of their new Vegan Festive Bake for example).

The fourth quarter results were also achieved against a backdrop of continued disruption to staffing and supply chains, the company pointed out, their teams across the business having done a magnificent job coping under difficult circumstances, and in recognition of this, Greggs have brought forward the planned 2022 pay awards for their operational teams by five months.

During the year they opened 131 new shops (including 50 franchised units) and closed 28, growing the estate to 2,181 shops as at 1 January 2022, 375 of which are franchised shops operated by our partners. Their delivery service, in association with Just Eat, is now available from 1,000 Greggs shops.

Greggs ended 2021 with a cash position of £198 million which

will allow them to invest in the multiple attractive opportunities for significant further growth that they set out at their Capital Markets Day on 6 October 2021. These include their ambitions to accelerate the rate of growth in their shop estate whilst developing new digital channels and extending the trading day. They have a strong pipeline of new shop opportunities and expect to open around 150 net new stores in the year ahead, in line with their stated strategy.

As expected, inflationary pressures increased towards the end of 2021, said Greggs, and they likely to remain elevated in 2022. Operational cost control in the final quarter of 2021 was good and they anticipate reporting a full year outcome slightly ahead of their previous expectations when they report their preliminary results for 2021 on 8 March 2022.

Whilst conditions in the first few months of 2022 are likely to remain challenging, Greggs say they are confident that they are well placed to make progress on the many attractive opportunities that lie ahead.

www.sandwich.org.uk January/February 2022 5

NEWS

Roisin Currie to become the next chief executive at Greggs At the time of their 2020 results, Greggs stated that the company’s Nominations Committee would be addressing chief executive succession as Roger Whiteside approached retirement age.

Now, following a comprehensive process, which considered internal and external candidates, say the company, Greggs has announced the appointment of Roisin Currie, currently Greggs’ retail and property director, as chief executive to be effective from the date of the company’s annual general meeting in May 2022.

Roger Whiteside has given notice of his intention to retire from the company and it has been agreed that he will step down from the board at the close of the AGM, but will remain available to support the transition process until his notice expires on 5 January 2023. In the interim period pending appointment as chief executive, Roisin Currie will be appointed as CEO designate and as an executive director with effect from 1 February 2022.

Roisin Currie is currently responsible for Greggs’ retail operations across the UK and its central support team. Additionally, she leads the development of the Greggs shop estate and its growing delivery business, in partnership with Just Eat. As a member of the company’s operating board, she has also played a key role in the development of the strategic plans set out last year.

Prior to joining Greggs in 2010, Roisin Currie worked at Asda where she held people director roles responsible for the organisation’s retail and distribution operations. She is a trustee of the Greggs Foundation and is chair of the Employers Forum For Reducing Re-offending.

Ian Durant, Greggs chairman, said: “Roisin has played a central role in the success of Greggs as it has developed as a multi-channel food on the go business and I am delighted that she will lead the next phase of our growth as chief executive. She has deep experience of our culture and our strategic plan, and will lead

with energy and character. Roger Whiteside has been an outstanding chief executive and I wish him well for the future. Roisin and I look forward to working with Roger to ensure a smooth transition.”

Roisin Currie said: “I am delighted to be appointed as chief executive at a time when Greggs has so much potential ahead of it. Having been a senior executive in the business for twelve years I understand our valuesdriven approach and the contribution that our 25,000 colleagues make each day. We have created a plan for strong growth and further strategic development of Greggs and I look forward to driving this in the coming years.”

Roger Whiteside, chief executive said: “Greggs is a fantastic organisation with a very strong team. Roisin is a great leader and has played a key role in the development of the business over many years, most recently in shaping our ambitious plans for further growth. I look forward to supporting her in the transition to her new role.”

Patrick Coveney to step down as Greencore CEO Greencore Group plc have announced that Patrick Coveney has informed the board that he is stepping down from his role as director and chief executive officer and will resign from both positions effective 30 March 2022 to take up a new CEO role with the Upper Crust and Caffè Ritazza operator, SSP (according to the Times, 26/11/21).

A search process to appoint a new CEO is underway and in line with the board’s existing contingency plan and pending the appointment of a new CEO, Gary Kennedy, non-executive chair, will take a more active role in the business and will assume

the role of executive chair from 31 March 2022. Chief commercial officer, Kevin Moore, will assume the role of deputy chief executive with immediate effect. In the intervening period, Patrick Coveney will continue to lead the executive team as CEO. Commenting on this announcement Gary Kennedy, chair said: “On behalf of the board, I would like to express our deep gratitude to Patrick for leading the business for the past 14 years and for transforming Greencore into the UK’s leading convenience food business. We wish him well in the future. We will commence a search process to appoint a new

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CEO immediately and we will update on progress in due course.

In the meantime, our experienced management team will continue to focus on the priorities of the business.”

NEWS

21 million Brits say they’re fed up with the same old lunch options If the sight of yet another cheese sandwich for lunch makes you want to scream - fear not, you are not alone, with recent research commissioned by food manufacturer, Bakkavor, and published towards the end of last year, revealing that 20.6 million Brits are on the hunt for something better for lunch, spurred on by a wave of cooking during the last 18 months.

Tracking consumer sentiment for every month for the past two years, Bakkavor research reveals a significant drop in people’s enjoyment of their lunch over the past six months, matched by an increase in the proportion of people looking for new ideas for lunch (39%, +4% since July 21), and tastier options (34%, +4%).

Health – as well as taste – is front of mind, the results showed. The sedimentary nature of lockdowns – 40% of us have gained on average half a stone (One Pulse: BBC News, PHE survey 5,000 respondents –July ’21) has led many to focus on eating and drinking healthier in the next three months. Nationally, 59% of adults have made resolutions to eat healthier food compared with three months ago, they found, while 28% vowed to eat higher quality food and drink.

Nationwide, over half (48%) of people said they were cooking more now than they did before the pandemic since restrictions have been lifted, with 59% looking for new and interesting ideas to give them inspiration.

With the majority of British workers continuing to work either exclusively or partly from home, the research also found that a quarter (27%) of people working from

home spent more than an hour on lunch in the week. Among people under 35, this rose to 43% - three times higher than people aged over 55 (14%). Two-thirds (69%) of adults working from home shared at least one weekday lunchtime with someone else, with the most common day spent together being Fridays.

With the fridge for homeworkers being stocked not just for themselves but for the whole household, the research found that a fifth (21%) said they were putting up with food that they didn’t really like. Dietary requirements (20%), food fads (10%) and weight loss diets (14%) among other members of the household were cited as common reasons for not enjoying the same food. Beyond the mere frustration of this, the research highlighted that one in six (16% voiced concerns about the amount of food wasted as a result.

Mike Edwards, chief operating officer UK, at Bakkavor, commented: “Lunch should be the moment in people’s day that they look forward to. A chance to ‘down tools’ and enjoy something to eat that is healthy, tasty and fresh. Working

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remotely has meant big changes when it comes to lunch, but what these results suggest is that as the new working practices continue people are becoming increasingly bored with the same old options and are looking for something new.

What is a concern is that good food is then needlessly wasted.

“In the UK, most people will have nearly 30,000 lunches in their lifetime. This doesn’t mean 30,000 cheese sandwiches, but rather 30,000 opportunities to try something different, new and tasty. Over the past year, Bakkavor has launched over 40 new lunch options, adapting to the new demands of the past 18 months. We will continue to develop new ideas to meet the growing need for fresh ideas.”

The research consisted of two sets of research. The first was conducted

by MaruBlue for Bakkavor among a nationally representative sample of 2,095 adults and conducted online. The second was conducted

by One Pulse among a nationally representative same of 500 respondents in February, March, April, May, June, July and September 2021.

NEWS

Sushi rice prices explode People who love sushi will have to pay more or go without as the UK is about to experience a significant increase in the price of sushi rice, say ingredients experts, Eurostar Commodities who warn that the since September 2020 freight costs alone have increased approximately 19%.

Raw material has increased by approximately 35%, they add, due to short supply and very high demand, and there may not be enough rice produced globally this harvest to satisfy 100% of demand this year (2021-2022) creating a potential shortage in the market.

Price of paddy rice is increasing and will no longer be available on the open market from March 2022. By spring, the forecast is that there will be no paddy rice left in the entire global market. There will be 13% less rice available in total volume than the previous year, meanwhile global demand is soaring. This includes round grain and long grain and extends into the various cereal processing industries that are dependent on rice as a key ingredient.

Ingredients expert, Jason Bull, director, Eurostar Commodities said: “Right now the entire industry is clamouring to buy the rice that they need, and this is driving the price up further. This cycle is going to continue into spring 2022 increasing prices even further. The prediction is that this will affect the price of products for consumers especially consumption of sushi in restaurants and supermarkets. I have heard industry people describing it even though we are at the beginning of the new harvest ‘the prices are like we are at the end.’”

Much of the sushi rice consumed in the UK comes from paddy fields in Northern Italy where the rice harvest begins in the autumn. However, Europe does not grow enough rice to fulfil demand and so it is topped up with rice from the rest of the world, but this year they will also have a massive shortfall due to freight and logistical issues, report Eurostar. Major rice producing countries include Thailand, Pakistan, Myanmar, Vietnam, South America and Italy. The situation in Italy is that there are continued increases in the

Based on USDA data

price of paddy due to short supply and this is forecast to continue over the next few months.

Compared with one year ago it is now more expensive to transport the product from the far east than it is to produce it. Energy, transport and packaging costs have all increased as well as surcharges being imposed on freight due to ‘UK congestion’ at ports. Lack of drivers is also affecting availability and increasing delays. Total cost of rice has increased dramatically year on year driven by freight rate spikes and limited import options from EBA (duty free) countries. However, pressure is on Italy’s supply to fulfil domestic demand, and price of global rice is so expensive that it is not a viable option to meet the shortfall.

Easyfairs announces new dates for Packaging Innovations & Empack Easyfairs has announced that Packaging Innovations & Empack 2022, the biggest annual event driving innovation and investment in the UK packaging sector, will be postponed from its current February 2022 dates to new dates of 25 and 26 May 2022.

The decision to postpone the event has been made in consultation with the event’s many partners, exhibitors and the community as a whole and is a result of the impact of the recent and rapid spread of the Omicron variant of Coronavirus, say Easyfairs, which has led to new recommendations relating to home

working and significant new travel restrictions for overseas participants in the event. This combination of circumstances makes it impossible to plan for a successful event in February, say the event organisers.

Packaging Innovations will connect packaging technologists, designers and buyers with more than 200 of the market’s leading suppliers of primary and secondary packaging materials and related technologies. Empack will bring together directors at packing and filling operations with more than 40 of the market’s key technology suppliers. Three conference stages

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will bring the latest thinking on the key issues in packaging development and processing; while a host of features and networking initiatives will ensure visitors find the partners and products that will define their next projects.

Easyfairs adds that it is confident that moving the dates of Packaging Innovations & Empack 2022 to May is the best way to ensure a successful event that will continue to connect and inspire the whole packaging community that it serves (it will be held at the same venue as originally planned, in Hall 1 at the NEC in Birmingham).

NEWS Greencore fulfils ambition to disclose seafood sourcing on Ocean Disclosure Project Towards the end of last year, Greencore Group plc published details of its seafood sourcing in the Ocean Disclosure Project (ODP).

Based in the UK, Greencore supplies chilled, frozen, and ambient foods to all major supermarkets in the UK, as well as convenience and travel retail outlets, discounters, coffee shops, foodservice, and other retailers, and has voluntarily disclosed information about the origins of its seafood ingredients through the ODP. The company has published an ODP profile containing a list of its wildcaught and farmed seafood sources alongside information on the country of origin, certification and ratings, and environmental impact of production.

Greencore purchasing controller – seafood, Victoria Broekhuizen said: “We have worked really hard with our suppliers on fish sourcing and disclosing our progress is crucial; it helps drive accountability through transparency. We ae committed to

continuous improvement, and this way our progress is visible to all.”

Tania Woodcock, project manager for the ODP, added: “By participating in the Ocean Disclosure Project, Greencore has acted on its commitment to environmental transparency and successfully fulfilled its ambition to disclose the sources of its wild-caught and farmed seafood ingredients.”

Sustainable Fisheries Partnership started the ODP in 2015 to provide a valuable information resource for responsible investors, seafood consumers, and others interested in sustainable seafood. To date, 39 other companies including retailers, suppliers, and aquaculture feed manufacturers from around the world have participated. Other new participants this year have included seafood suppliers Thai Union Group, LP Foods, and Hilton Seafood UK.

Colpac launches single portion platters Colpac has extended its platters range to incorporate two new, smaller individual sized options in a bid to meet demand from the meetings and events sectors for innovative, hygienic alternatives to the shared buffet experience.

Post-COVID, buffets have largely become obsolete. However, the shared eating experience is still an integral element at meetings and events, they report and in response to this, Colpac has launched a small (324/304mm), and an extra small (230/210mm) platter box.

These outer sleeves utilise the medium and large platter inserts, to create new single portion alternatives for the platter range.

Each can hold an array of buffet style foods ideal for one to two people, from sandwiches and wraps along with

savoury and sweet baked products.

They also answer to the evolution in this market for afternoon teas, wellpresented room service and outdoor events such as individual picnics.

The kraft material of the platters provide an artisan look and feel for the contents that is appealing to the consumer, and paperboard platters have seen a huge rise in popularity due to the ease of recycling. For the best end of life outcome any food waste should be removed before recycling and, the film can be easily detached and recycled/composted separately.

Tiger Foodservice strengthens senior management team Delivered wholesaler, Tiger Foodservice, has announced four new appointments to strengthen its senior management team.

Former commercial director, Steve Davison, takes over as managing director. With more than 20 years’ grocery experience across retail, wholesale and foodservice, one of Steve’s key responsibilities will be to work closely with all members of the team to ensure the delivery of a highly focused ‘customer first’ approach.

Joining Steve are Bob Hughes, head of trading, who brings more than 35 years’ experience of working with leading foodservice operators to the role, and Greg Saunders, head of operations, whose depth of experience in warehouse and logistics for multiple blue-chip companies will ensure a new focus on picking, packing and delivery of customer orders.

Completing the new team is Gavin Jones, head of sales. With more than 10 years’ senior-level experience within foodservice and wholesale, Gavin will work closely with customers to deliver new ideas, offers and ways of ordering to maximise efficiency.

“We’re delighted to usher in 2022 with such a strong team, which is committed to positively developing the business to improve every area of our service to customers,” commented Steve Davison.

www.sandwich.org.uk January/February 2022 11

NEWS

Kerry highlights top flavours for innovation in 2022 In its Global Taste Charts for 2022, taste and nutrition partner for the food, beverage and pharmaceutical markets, Kerry, has predicted the top new flavours for the coming year, as well as profiling mainstream and key tastes.

Taste trends will be underpinned by proactive health and sustainable nutrition priorities, but also a desire to explore traditional tastes in new formats, report the company, with tastes that offer novelty, over the top indulgence and targeted health benefits set to drive consumer preference in 2022.

Trends that were accelerated by the COVID-19 pandemic have developed and will become more sophisticated this year, they claim, with consumers seeking new tastes paired with familiar formats and flavours, and leading to interesting combinations such as beer blended with kombucha and sage or chocolate milkshakes with lavender.

The insights are contained in Kerry’s Global Taste Charts for 2022 which uncover the flavours and ingredients that are set to inspire food and beverage innovators across North America, Europe, Latin America, Asia Pacific, Middle East and Africa over the coming year.

Kerry says that it has leveraged a blend of sources to create its charts and provide an in-depth analysis of taste trends. These range from scanning product launch activity, restaurant and café menu penetration, to the commissioning of research reports. In addition, Kerry’s proprietary internal insight engines, such as Trendspotter, peer into social media influencer content and we also gain from the valuable knowledge of our own internal expertise of chefs, baristas and mixologists.

A desire for authentic flavours is being driven by an interest in long-

term wellness and overall health following the COVID-19 pandemic, they observe, while cravings for more novel flavours such as numerous varieties of chocolate/cocoa, cheese, smoke and named chilli such as ghost pepper and jalepeano are being led by consumers seeking surprise and fun from their food and beverages. Restrictions around movement have also led to consumers travelling the world through their tastebuds, which is highlighted in Kerry’s new cuisine chart and underlined by cuisine-specific entries across savoury charts including Mexican, Thai and Korean.

Meanwhile, with an increasing focus on gut health, immune support and emotional wellbeing, consumers are looking for better for you food and beverages that make them feel like they are taking an active role in their future health – but also taste great. This is evident through the emergence of botanical, citrus and fermented flavours throughout the charts, Kerry report.

Commenting on taste trends, Soumya Nair, global consumer research and insights director at Kerry, said: “The COVID-19 pandemic has affected consumers on a deeply emotional level, changing

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consumers priorities and perceptions about health and wellness. This has certainly impacted their overall food and beverage preferences, challenging innovators to create new tastes that will drive their new product development and renovation successes,” she said.

“Emerging flavours and ingredients paint a picture of the proactive consumer, looking for functionally forward food and beverages that aid in their overall health and wellness goals. Additionally, in the current travel-deprived marketplace, travelling through the tastebuds has significantly grown - with Asian and Latin American flavours set to make a bold comeback in emerging foods and drinks. We see consumers seeking an element of surprise from traditional formats, as well as comfort - brands can appeal to this desire for novelty by pairing emerging and up-and-coming flavours with old classics.”

Sustainability is another important driver and consumers are now seeking ingredients that are responsibly sourced and back by provenance, recent research by Kerry having found that globally 49% of consumers are now considering sustainability when buying food and drink.

NEWS

Pret steams ahead with bespoke Cimbali technology La Cimbali has created customised La Cimbali S60 fully automatic coffee machines for Pret A Manager as the organic coffee and freshly made food hospitality chain continues to grow its Pret Coffee Subscription.

This custom built La Cimbali has been installed in Pret’s top performing shops with plans to roll out to regional shops including Oxford and Birmingham.

The S60 is a high-performance model, delivering up to 600 cups of espresso per day and is the fastest and most productive machine of its type currently available, claim its makers.

Bespoke refinements that benefit the Pret barista team and the customer experience include additional user controls to optimise the workflow and enhanced steam wand function to texture milk at speed.

Guy Meakin, UK trading director at Pret A Manger explained: “As our

Pret Coffee Subscription continues to grow, we’re proud to be investing in custom equipment for our baristas that is easy and fast to operate whilst continues to serve our delicious 100% organic coffee our customers love. Our customers expect great quality coffee so consistency is key for us across our estate which is why we look forward to rolling out the S60 to more shops.”

The Cimbali S60 uses fresh milk and fresh coffee beans to deliver barista standard coffees on demand.

Touch screen controlled and featuring unique, patented technologies which regulate the brew cycle for exceptional

performance, the S60 is super-fast, guaranteeing consistent coffee quality whilst avoiding queues at the till.

Daniel Clarke, commercial director UK & Ireland, La Cimbali said: “The Cimbali R&D team became immersed in the Pret business model in order to really understand the challenges of delivering quality coffee in a fastmoving environment. This collaborative approach has shaped many S60 design refinements that help achieve excellence across the hot drinks range, which is critical for Pret, the nation’s best loved food to go retailer.

“It’s great to see the S60 roll out across the business, and most importantly, help Pret serve up great coffee every day.”

Pret’s Coffee Subscription is a monthly subscription programme which gives subscribers five baristamade organic coffees, smoothies, frappes or teas a day for £20 a month.

Oliver Kay expands to support 2022 menu growth Fresh food specialist, Oliver Kay Produce, is expanding its support for chefs and hospitality operators with a broader product range and an improved delivery network.

The business is gearing up to meet increased customer demand for fresh produce and premium ingredients, as operators plan for an eating out of home market expected to become increasingly competitive during 2022.

As well as a market-leading range of fresh fruit and vegetables, Oliver Kay customers will be able to order from an increased choice of chilled products, including a range of plantbased products, they report. There will also be a broader range of fresh meat and a selection of fish, as Oliver Kay draws on the expertise of its fellow national suppliers within Bidfresh, Direct Seafoods and catering butcher Campbell Brothers.

The business has also added a third warehouse in Wolverhampton, to complement its existing sites in Bradford and Hoddesdon. These sites sit alongside existing logistics depots in Salisbury and Chepstow, enabling customer orders to be consolidated at their local depot and delivered nationwide.

Paul Smith, head of sales at Oliver Kay Produce, said: “Our depots and drivers are now moving even closer to our customers, thanks to our expanding network. That’s important when you’re dealing with fresh, premium produce that needs to be on menus, specials boards and plates as quickly as possible.

“While we’re known for our core expertise in fresh produce, we’ve expanded the offer to take in a wider range of chilled products. As well as our existing fresh and chilled range, working with our colleagues at Direct Seafoods and Campbell Brothers enables

us to offer the very best fresh fish and meat, expertly prepared to customer specifications.

“This enables chefs to plan menus, consolidate orders and ensure they receive everything they need in one, timely delivery.

“It’s increasingly clear that 2022 will be an even more challenging year for the sector. There will be consumers looking for value for money, but also those looking for premium, memorable menus to get the most from their eating out spend.

“Chefs will have to meet those expectations and more. With the added benefit of consolidated deliveries with a reduced carbon footprint, Oliver Kay has a strong commitment to sustainability, which includes supporting our customers to reduce the environmental impact of their food orders, without compromising on quality and value.”

www.sandwich.org.uk January/February 2022 13

NEWS

Faerch launches fully circular packaging solution for the foodservice market To accelerate the industry’s transition towards circularity, food packaging supplier, Faerch, has announced that it is launching Evolve by Faerch into the existing Plaza range as an off the shelf product offer, providing food distributors with a fully circular alternative to traditional clear PET packaging, claim the company.

David Lucas, sales director of foodservice, UK and Ireland at Faerch UK Ltd said: “Evolve by Faerch is designed to close the loop on food packaging and therefore plays a key role in the industry’s transition towards a true circular economy. The Evolve by Faerch Plaza bowls are made from recycled household postconsumer material which, after use, can be recycled into new mono-material food packaging without any loss of quality.”

The Plaza range provides a stylish and practical serving solution for salads and pastas. The bowls are designed to enhance on-shelf presentation and appeal and are available in a wide range of sizes, which can be stacked for space-efficient storage. The Evolve

by Faerch Plaza bowls vary in colour, reflecting the recycled material they are made from. This effectively communicates the sustainable nature of the bowls to the end-consumer. This attracts attention and impacts buying decisions.

Today, most of the recycled PET on the market is derived from transparent bottles, point out the company. However, with more and more companies sourcing recycled PET, the demand for recycled bottle content has increased significantly. As the world’s first integrated recycler of PET food packaging, Faerch says that it is now offering tray to tray recycling on an industrial scale (the company’s recycling facility in the Netherlands being capable of taking in used postconsumer trays from collectors, sorters and recycling them back into food grade mono-material, again and again).

Appetite4Careers launches to tackle staffing crisis Haymarket Hotel played host recently to the launch party for Appetite4Careers - a brand new service from the team behind Appetite4Recruitment, Appetite4Work and Hospitality Jobs UK. Appetite4Careers is focussed on ensuring hospitality businesses attract, retain and develop their staff and will specialises in leadership, culture, coaching, mentoring and career pathways / succession planning for both individuals and businesses, say its creators.

Nicky Wallis, co-founder and managing director for Appetite4Careers said: “People

are the most important asset to any hospitality business. Learning, developing and providing a clear route for progression is key to keeping staff engaged and retained and with staff shortages at an all-time high, we as an industry must change our approach.

Appetite4Careers is here to support and guide businesses on how to attract the right people and how to create a culture and development framework to make them stay.”

Steve Kirby, operations director at ETM Group and guest speaker at Appetite4Careers’ launch party said: “Learning and development has proven a key component of both our recruitment and retention

14 January/February 2022 www.sandwichandfoodtogonews.co.uk

strategies as most employees crave greater control of their career and understanding of how they contribute to the broader business.

One thing I am certain of is any investment in your people will always deliver a strong return.”

Suresh Banarse, HR director at Wahacca commented: “As leaders in hospitality, our number one focus has to be retaining our team. We all know the impact high turnover has on our business and this new generation are different. They need to be excited and inspired.

We are the enablers, we need to be the ones who constantly create opportunities for our teams to learn.”

NEWS

New year, new job opportunity with FareShare FareShare, the UK’s biggest food redistribution charity, has launched FareFutures, a new initiative which gives jobseekers the chance to gain industry-recognised qualifications and valuable work experience at FareShare food warehouses across the UK. The new initiative will see FareShare work regionally and nationally to deliver projects that support people into sustained and meaningful employment.

FareFutures’ projects will be tailored to meet local priorities but share the same key principles; a focus on participants’ wellbeing, supporting FareShare’s mission and building stronger partnerships.

Each FareFutures scheme will create and deliver inclusive projects which are tailored to meet local priorities. Places are free of charge, with no previous knowledge or experience required. From learning how to drive a fork-lift, to completing food hygiene courses; participants can gain new skills in food, warehousing and logistics – all while helping local charities.

FareShare Employment Coach, Hannah Clarke, said:

“In addition to gaining new qualifications, trainees will be making a real difference in their community. We provide one-to-one coaching, personal development and employment skills. Our programme will provide free personalised support for people to find, secure and sustain meaningful employment following the scheme.”

In Liverpool, FareShare Merseyside piloted the FareFutures initiative their six-month New Horizons Programme – offering tailored support to jobseekers. Gabby, a recent New Horizons trainee at FareShare Merseyside, said: “My confidence has grown, and being able to talk to people has set me up for college. I love that I have got qualifications, as I have shown that I can actually learn stuff.”

In addition, FareFutures is also a recipient of the UK government’s Kickstart Grant Scheme and has so far facilitated 95 young people aged 16-24 to take up places across 15 of its regional warehouses. The scheme is currently open until the end of March, with FareShare looking for 40 further participants.

Wiltshire Gammon

FareFutures’ participant Mathew Ford is on FareShare Merseyside’s New Horizons project.

for enquiries please email:

info@blackrodcm.co.uk

www.sandwich.org.uk January/February 2022 15

The BSA welcomes a new chair Robert Potts, head of insight and strategy at Greencore, has been elected as the new incoming chair of the BSA. Here, he gives his thoughts on the direction for the association, and the industry in general, as well as revealing some of his background in sandwich manufacturing.

SANDWICH PEDIGREE Robert Potts has been in the food to go industry for more than 15 years, firstly in the sandwich and pizza division at Hazlewood Foods until it was taken over by Greencore Group in 2001.

Starting as a product manager in a small marketing team, he progressed his marketing career working in many category and insight roles with a wide variety of customers, including major multi’s, convenience, forecourt, high street, discount stores and coffee shops.

His current role is head of insight and strategy in the Food to Go Business Unit. Prior to his career with Greencore, Robert Potts first started with S&A Foods in chilled ready meals and also gained valuable retail experience working for Morrisons at their head office in Bradford.

PLANS FOR THE BSA “All businesses in the food to go industry, large and small have been massively impacted by Covid and there are many other challenges that the whole industry will need to navigate through including Brexit, HFSS, labour shortages, inflation, sustainability and our impact on the environment to name a few,” says Robert Potts.

“The BSA do an amazing job of representing and acting as the voice for the industry, lobbying the government and key bodies to ensure the industry is listened to and workable solutions are found.”

On his election to chair of the BSA, he says: “For me, it’s about continuing the great work the BSA does, to help build recovery of the industry as we continue to deal with Covid and build on the progress that has been made.

Hopefully any further lockdowns

are avoided and with the impact the vaccination programme appears to be making, mobility levels and confidence to leave the home will return, providing important triggers for buying food to go.”

Speaking about the pandemic, he adds: “The impact of Covid has been well documented. It has had a tremendous impact on many businesses, particularly in food to go, and Greencore has not been exempt.

However, the way in which the business responded has been incredible. Our people have worked incredibly hard, in very difficult circumstances – they are real food heroes.

“Greencore has always been an agile business and this really came to the fore over the past few years, and we have seen our people do some incredible things. We worked to three core principles during the pandemic: Keeping our people safe, keeping Britain fed and protecting our business – these principles have helped us to navigate the challenges of the past two years.”

STAFF SHORTAGES On the subject of ongoing staff shortages, he continues: “Similar to other labour-intensive businesses, we have felt the impact of a tightening of the labour market. The real key is to ensure that the business is an attractive place to work for potential colleagues and that we retain the colleagues that we already have.

“Our team has worked incredibly hard to help support them and to ensure that we are able to attract new colleagues. The whole supply-chain has been affected by all the disruption and we are working closely with our suppliers to minimise any impacts.”

16 January/February 2022 www.sandwichandfoodtogonews.co.uk

THE FUTURE Robert Potts is confident about the future and says: “There are few industries/categories of the same scale and breadth as food to go. It’s proven to be resilient in the past and I’m fully confident that it will return, but as ever, it must continue to evolve to stay relevant and fully meet changing tastes and needs of consumers and how they want to shop.

“Greencore is absolutely on it in terms of sustainability and packaging specifically. We have recently published our second standalone sustainability report Better Future Plan and last year we launched the world’s first plasticfree sandwich skillet as a trial with three major customers and by 2030, Greencore will achieve parity on its product development of animal protein versus plant-rich alternatives.”

ONE LAST THING… In his spare time, Robert has been volunteering to support the Covid vaccination programme.

A step

forward

The drive for more environmentally-friendly packaging continues apace – not least in the development and recent trialling of a paper sandwich pack - but the process is not without its challenges reports BSA director, Jim Winship.

NEW PAPER PACK Contrary to certain poorly researched TV programmes, the packaging and sandwich/food to go industry has been working for some years to find a way of making packaging more environmentally friendly and this year has seen a major step forward with trials of a new paper sandwich pack.

The indications are that the packaging has met with favourable response with the consumers, despite the window not being as clear as traditional plastic lined packs.

It also has the benefit of meeting the criteria demanded by recyclers.

There is, however, one big question that remains unanswered – can we persuade consumers to dispose of these packs in the right way to get them to the recycling centres?

FUTURE TRIALS Having said that, this is all at least three to four years away and so, as an industry, we need to act now and look at ways for encouraging consumers to do the right thing.

Indeed, the BSA waste group is planning to undertake trials of a collection system for sandwich packs in collaboration with some retailers in 2022 with the aim of creating a cyclical packaging economy. The big question, however, remains how do we convince convenienceoriented consumers to take their used packs to these recycling points? Perhaps the trials will give us some clues?

COST IMPLICATIONS For all the good intentions set by Michael Gove MP when he was Secretary of State at DEFRA, our recycling system is still not yet fit for purpose. The new fees proposed under the Extended Producer Responsibility (EPR) legislation will do little more than transfer the costs of waste management from government to business (and ultimately the consumer) with slow and limited results in reducing waste.

Essentially, unless consumers dispose of food on the move packaging in the right way and in appropriate bins, it is very unlikely to get recycled. The challenges of keeping public bins empty and waste segregated is commercially not viable for them.

SIMPLIFICATION The fundamental flaw in the Environmental Bill was that it missed the opportunity to address the need to simplify our national waste systems, although having a consistent waste collection across all four devolved governments will help.

Currently, every local authority does its own thing in terms of waste collection but what we hope to now see from the EPR scheme is a proper national waste strategy with colour coded bins and clear labelling that makes disposing of waste as convenient as buying the product in the first place. www.sandwich.org.uk January/February 2022 17

THE SANDWICH & FOOD TO GO INDUSTRY AWARDS SUPPORTED BY Entries are flowing in for the Sandwich & Food to Go Industry Awards and itʼs not too late enter. Hereʼs a reminder of all the categories.

New Sandwich Award

New Food to Go Award

New Product Award

Open to any sandwich (not a range) this award rewards innovation within the sandwich market, in both the hot and cold sectors.

This award recognises development and innovation in the food to go market by manufacturers and foodservice businesses.

This award recognises development and innovation by suppliers within the industry and looks at both ingredients and packaging/equipment.

Sponsored by

Sponsored by

Sponsored by

2021 WINNERS New Sandwich (Hot Category) – Starbucks New Sandwich (Cold Category) – M&S New Food to Go – Scotmid Co-op New Product (Equipment & Packaging) – Colpac New Product (Ingredient) - SeaValue Europe BV

Youʼll find an outline of each award on the following pages with full details on the awards website at

www.thesammies.co.uk Closing date for entries 10th February

Healthy Eating Award

The Sandwich & Food to Go Industry Award

Marketing Award

This award recognises the work being done to provide consumers with new, interesting and innovative healthy eating products.

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

Sponsored by

Sponsored by

Recognising the importance of marketing, this award is presented to a sandwich or food to go retailer, manufacturer or supplier who has initiated a successful and innovative campaign to achieve specific strategic goals.

Sponsored by

Independent Retailer Award

En-Route Retailer Award

Multiple Retailer Award

This award shines a spotlight on the independent retailers which so often lead the way in new trends and tastes.

Focusing on travel, from forecourts and service stations to airports and trains, this award recognises the work these businesses are doing to develop and drive this sector.

This award recognises those retailers who have done the most to develop their business over the last year.

Sponsored by

Sponsored by

Sponsored by

2021 WINNERS Healthy Eating - Starbucks Marketing – Starbucks Independent – The Deli Group En-Route Retailer – Wild Bean Café Multiple Retailer – Tesco

Business Development Award

Environmental & Sustainability Award

This award recognises business developments that have helped progress the industry.

Sponsored by

This award will recognise the work being done by the convenience retailers to develop the sandwich and food to go market in the high street.

Sponsored by

Sponsored by

Sandwich & Food to Go Manufacturer Award This award recognises the overall contribution made by manufacturers to elevate and grow the industry.

Sponsored by

This award is designed to recognise the work being done at all levels of the industry to reduce the sectorʼs impact on the environment and improve sustainability.

Convenience Retailer Award

Café Retailer Award

Chain Retailer Award

This award will recognise the work being done by the café retailers to develop either the high street or in-store market.

This award recognises the work being done by the chain retailers in developing the market in the high street.

Sponsored by

2021 WINNERS Business Development – Co-op Environmental – Sirane Convenience Retailer – Co-op Manufacturer – Deli-Lites Café Retailer – Caffè Nero Chain Retailer – Greggs

Sponsored by

THE SANDWICH & FOOD TO GO INDUSTRY AWARDS SUPPORTED BY

The Sammies Awards Dinner will take place on 5th May 2022 at the Royal Lancaster London.

The winners of each award will be revealed alongside the winner of the Sandwich & Food to Go Designer Competition at this gala event, hosted by celebrity chef, Theo Randall and comedian Jo Caulfield.

To book your place contact sandra@sandwich.org.uk

BRITISH SANDWICH

DESIGNER OF THE YEAR 2022 SPONSORED BY

Recipes are coming in ahead of the initial round of judging, with successful entrants being invited to the regional heats taking place in March.

SEE WWW.THESAMMIES.CO.UK FOR DETAILS ONCE ANNOUNCED

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PACKAGING

Re ycling results As well as the move to more compostable packaging itself – the on-going development of the plastic free, recyclable sandwich skillet (main picture), for example - an increasing number of ‘closed loop’ initiatives are being deployed to help with the drive to recycle and re-use food packaging.

RECYCLABLE SANDWICH SKILLET Greencore, in partnership with the Co-op and Sainsbury’s, has been involved in ‘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 nearly two years of research and development by Greencore.

“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,” says Graham Williams, global managing director of Fresh Food Packaging at ProAmpac.

The skillet – which it is eventually hoped will see a widespread roll

out and uptake across the food to go sector - will have a plastic-free window and be made entirely from paper-based material. 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 has indicated 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. The new skillet’s all-paper construction will make the process much easier for consumers.

The trials commenced in September last year and went well, the proposition meeting all parties’ performance criteria, with roll-out of the new packaging to begin as soon as possible, although challenges such as supply chain and staffing issues as a result of the response to Covid are currently not helping progress, report ProAmpac.

24 January/February 2022 www.sandwichandfoodtogonews.co.uk

In time, Greencore has said that it expects to make these new packaging techniques available to the wider UK market. 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.

“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,” says Andy Wright, head of sustainability at Greencore.

“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

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DISPOS

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Cutting Through the Greenwash

When it comes to the packaging you choose for your customers, it increasingly needs to be ethically sourced, sustainable and ultimately recyclable. Using PEFC-certified material and displaying the ‘green trees’ logo helps you achieve all three.

Last year the Competitions and Markets Authority (CMA) released new guidance on environmental claims to combat greenwashing. The Green Claims Code checklist provides guidance for brand owners and retailers on how to avoid the use of greenwash in their ‘eco-friendly’ product and service claims.

“Green claims are genuine when they properly describe the impact of a product, brand, business or service, with evidence to back it up,” says the CMA. “Claims can be misleading if any information is untrue or hidden, if information is misrepresented or if it is taken out of context.” These misleading claims are what we now all commonly refer to as greenwash. As consumers increasingly demand products and services which reduce environmental impact, the CMA is now using consumer protection law to protect consumers from misleading business practices.

The PEFC logo is a globally trusted trademark, backed by the all-important chain of custody. PEFC’s label helps businesses and consumers identify products from forests that are managed responsibly. One such product available to the food to go sector is Trayforma™ from Stora Enso.

Trayforma™ is a renewable wood fibre-based tray (coated with a PE, PET or bio-based barrier) which can be used as a direct substitution for 100% PET trays. Using this product reduces the amount of plastic by 80% without compromising product performance. Depending on which coating is applied, the trays can be used in the oven or microwave. Trayforma™ is available with PEFC certification providing assurances that the wood fibre used in the product is sourced from responsibly managed forests.

PEFC chain of custody certification provides evidence of a transparent and independently audited supply chain and guarantees that the raw material is from responsibly managed forests. Products which carry PEFC’s distinctive ‘two trees’ logo provide assurances that packaging comes from sustainable sources.

The use of labelling backed with verifiable information and data is a critical way of identifying genuinely ethical companies from those who aren’t. All environmental claims must now comply with six core principles: be truthful and accurate; clear and unambiguous; not omit or hide important relevant information; comparisons must be fair and meaningful and must consider the full life cycle of the product or service, and importantly claims must be substantiated.

Find out more about PEFC at: www.pefc.co.uk and more about Trayforma™ at: www.storaenso.com/en/products/paperboard-materials/barrier-boards/trayforma

Photos: Koya979, Domnitsky/Shutterstock/PEFC

As society moves toward more responsible consumption and climate friendly choices, having confidence in your supply chain has never been so important. According to the Ecolabel Index – the largest global directory of ecolabels – there are over 450 certified eco-labels in the world aiming to give consumers an idea of what environmental values sit behind the product or service they choose.

Renewable, recyclable, responsibly sourced.

Discover more at www.pefc.org

Choose PEFC Caring for our forests globally and locally

PEFC/01-00-01

PEFC – Programme for the Endorsement of Forest Certification

Photos: Koya979, Domnitsky/Shutterstock/PEFC

PEFC-Certified Packaging from sustainably-managed forests

PACKAGING 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, adds: “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.”

“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,” says Claire Hughes, director of product, packaging and innovation at Sainsbury’s.

CLOSED LOOP Across the global food packaging industry, designing for circularity has become key to future proofing food packaging, acknowledge Faerch, a global packaging company who produce sustainable rigid food packaging.

Founded in 1969 and headquartered in Holstebro, Denmark, the company has become a leading European manufacturer of sustainable food packaging solutions

within the ready meals, protein, food to go and dairy segments, having taken the lead in making rigid food packaging circular with products made from up to 100% recycled content and fully recyclable to new food grade products. As an integrated recycler, they recycle food trays back into new food grade products at industrial scale.

Towards the end of last year, they launched what they claim is an industry first – a closed loop recycling programme in collaboration with the supermarket chain, Tesco, and called Back of Store by Faerch.

The initiative will see Tesco back of store rigid trays collected, recycled and turned back into primary food contact trays or pots. This is an industry first, not just in the UK, but right across Europe, claim the company - a perfect example of the circular economy in action and demonstrating a collaboration towards achieving a true closed loop within food packaging.

Tesco will be diverting 2,000 tonnes of retail ready packaging tray waste back into food packaging applications using Eurokey’s (part of the Reconomy Group company), polymer sorting facility and Faerch’s tray recycling facility in the Netherlands, with the material used to make new food trays across Faerch’s production sites.

Introducing initiatives such as this will support the growth of the recycling infrastructure within the UK and for local recycling, feel the participants.

28 January/February 2022 www.sandwichandfoodtogonews.co.uk

There is a heavy reliance on the use of PET bottles in the production of PET trays, and as companies respond to customer expectations and prepare for the UK Plastic Packaging Tax, the demand for recycled bottle flake will increase.

Plastic pots, tubs and tray collection rates versus bottle collection rates are relatively poor, report Faerch, and as a result this valuable material is lost from the packaging supply chain. However, Faerch, with its vertically integrated capabilities, says that it has the only technology globally that can recycle trays back into trays (called Tray 2 Tray by Faerch).

This latest collaboration with Tesco ensures that high quality food grade PET is kept within the primary and secondary food packaging supply chain, while reducing the dependency on bottle flake.

“We are committed to accelerating our efforts to reduce environmental impact especially on CO2, and we are using our position and resources actively to drive change at scale,” says Spencer Johnston, CEO of Faerch UK, Ireland & France.

“As the world’s only integrated tray recycler, we have the capability, capacity, and expertise to support the industry’s transition towards a circular economy for primary food packaging. The journey has just begun and we look forward to the collaboration with Tesco in bringing this concept to market.”

Faerch also provide third partyapproved certificates on the share of post-consumer recycled content (PCR) in its PET food packaging solutions, providing customers full transparency of their products on individual recipe level. The amount of recycled post-consumer content in food packaging is a key indicator for sustainability, and consumers as well as legislators expect full transparency, so with audited certification, any uncertainty is eliminated, point out Faerch.

New Launch

Sustainable solutions in Evolve by Faerch Faerch are excited to launch Evolve by Faerch into

from collectors, sorters and recycling them back into

the existing Plaza range, an off the shelf product

food grade mono-material, again and again.

offer, providing food distributors with a fully circular alternative to traditional clear PET packaging.

For further information and to request samples, please contact your Account Manager or Internal Sales Coor-

The Evolve by Faerch Plaza bowls vary in colour, re-

dinator at samplesely@faerch.com.

flecting the recycled material they are made from. This effectively communicates the sustainable nature of the bowls.

Converting from clear to circularity Today, most of the recycled PET on the market is derived from transparent bottles. However, with more and more companies sourcing recycled PET, the demand for recycled bottle content has increased significantly.

Faerch is offering tray to tray recycling on an industrial scale, capable of taking in used post-consumer trays

#Follow our story

@faerchgroup

Faerch Group

PACKAGING Eurokey (a Reconomy Group company), sorts over 12 different polymers of plastic for Tesco, which is a critical stage of the process to prevent cross contamination of plastics and potential quality failures further on in the recycling process. The services they provide to help drive the circular economy include waste and resource management services, environmental compliance and sustainable supply chain solutions.

Currently, the group is working with thousands of businesses from SMEs through to large blue-chip companies, helping them to manage their resources and deliver their sustainability objectives in a responsible and cost-effective way using technology to enhance customer experience.

Headquartered in Telford, UK, Reconomy is supported by a network of more than 1,000 preapproved supply chain partners helping to ensure all clients receive an efficient and environmentally compliant service.

COFFEE POD RECYCLING Podback, a nationwide coffee pod recycling service, has expanded its membership, with four independent brands - Artisan Coffee Co, Allpress Espresso, Colonna Coffee and Café

Palmieri by Jomad Coffee – coming on board.

Launched in April of this 2021, Podback claims to be the first of its kind recycling programme for coffee pods set up by the two biggest players in the UK coffee industry, Nestlé and Jacobs Douwe Egberts UK. Artisan Coffee Co, Allpress Espresso, Colonna Coffee and Café Palmieri by Jomad Coffee join Nespresso, Nescafé Gusto, Starbucks

by Nespresso, Starbucks by Nescafé Dolce Gusto, Tassimo, L’OR, and Cru Kafe as members, further expanding the scope of the scheme. Once the new brands have integrated Podback into their systems, consumers will be able to recycle their pods in two ways.

Collect+ delivered by Yodel allows consumers to be able to take their Podback recycling bags, filled with used coffee pods, to their nearest drop-off point (of which there are thousands in local stores across the UK). Consumers are also able to order recycling bags directly from participating brands online and they will also be available in certain supermarkets soon.

Kerbside collection is giving residents of Cheltenham Borough Council, South Derbyshire District Council, Chichester District Council and Oxford City Council the chance to have their used pods collected alongside other household waste and recycling – with the service expanding to new areas in 2022.

Consumers can check whether their area is eligible, how each council will run the collection service, and order recycling bags.

“We are absolutely delighted to welcome four new independent members as part of Podback,” says Rick Hindley, executive director of Podback.

“We created Podback so that consumers could recycle plastic and aluminium pods from all brands through one easy and consistent

30 January/February 2022 www.sandwichandfoodtogonews.co.uk

scheme. Having Artisan Coffee Co, Allpress, Colonna Coffee and Café Palmieri by Jomad Coffee on-board is a fantastic step towards ensuring we are as inclusive as possible.

We encourage all other UK brands to join so we can recycle as many coffee pods as possible.”

Through Podback, used aluminium pods are turned into aluminium ingots for new products such as beverage cans and used plastic coffee pods are turned into other plastic items such as furniture.

The used coffee grounds also go through anaerobic digestion to produce a combination of biogas and soil improver.

SUSTAINABLE AND HOME COMPOSTABLE PACKAGING After nearly three years in development, Seal Packaging has launched Compostabowl™, which combines a high quality bagasse bowl with an optional high clarity lid made from 100% recycled and 100% recyclable rPET. Compostabowl™ adds an eco-friendly feel to any foodservice offering, and is certified to TÜV Austria (S0086) – the highest standard for home compostability. Bagasse is an abundantly available, natural and sustainable plant-based material that can be used instead of traditional foodservice packaging materials.

Market insight from Lumina

The latest update to the Lumina Intelligence UK Food To Go Market Report 2021, revealed Gregg’s to be the dominating brand in food to go with a 10.7% share of occasions, having overtaken McDonald’s to become the dominant player in the food to go sector, increasing its share of occasions by 1.3ppts in the 12 weeks to 28 November 2021 (the researchers also drawing attention to Veganuary being a gateway to a much bigger opportunity).

Growth The growth experienced by Gregg’s is reflected in sausage rolls, holding a 5% share of total food to go food items purchased. However, burgers still had the highest share with 19.2%, followed by sandwiches with 11.3%.

The return of people to work and schools in September helped to boost overall food to go sales, with 27% of visits to foodservice operators for food to go missions over the 12-week period. Travelling or commuting increased as a reason for a FTG occasion by +2ppts in the same period.

Coffee shops and cafes maintained largest share of FTG occasions, followed by retail. This increased towards the end of October and November with consumers more likely to be out and about, looking for a convenient solution, with proximity (37%) increasing as a reason for choosing a venue (+1ppt).

Coffee and hot drinks also increased their share of drinks purchases.

Coffee dominated drinks occasions, accounting for over two-in-five purchases (+3ppts). This increase in share can be attributed to consumers returning to offices and working lifestyles, as well as the cooling weather fostering consumer appetite for hot drinks. Hot chocolate and tea have also benefited from the move towards hot drinks, increasing by +2ppts and +1ppt.

Blonnie Whist, insight director at Lumina Intelligence said: “Throughout September, October and November, we saw an uptick in the proportion of consumers purchasing food to go due to commuting or travelling.

Consumers have been returning to the workplace, resulting in a buoyant period for operators, as FTG accounts for more than one-in-four out of home occasions.

“With the spread of the Omicron variant of coronavirus, restrictions started to get tighter, with the government recommending people work from home where possible. This is likely to cause a fall in FTG occasions, however, operators and retailers in more suburban, residential areas remain well placed to capitalise on the ‘food to go home’ trend and continue to drive footfall despite a less transient workforce.”

The data within the Lumina Intelligence UK Food To Go Market Report 2021 was collated using: • Consumer eating out behaviour across all UK eating and drinking out channels through the Lumina Intelligence Eating & Drinking Out Panel, based on 78,000 interviews each year • Consumer attitudes and future intentions based on a bespoke survey (n=1000 nat rep) • Operator sales and outlet performance from Lumina Intelligence’s Operator Data Index • Supported by commentary/soundbites from senior business leaders and journalists from within the sector

VEGAN/VEGETARIAN/PLANT-BASED

Changing The start of a new year always sees a keen interest in vegan and vegetarian diets, even if those dietary changes might not subsequently always be maintained. However, perceptions and attitudes are changing as suppliers and food to go operators pay closer attention to ingredients, variety and taste.

IMPROVED PERCEPTIONS A study conducted by YouGov before Christmas, and in the countdown to Veganuary - the global pledge to try vegan for 31 days in January - showed that one third (34%) of UK adults are either interested in trying, or plan to try, a vegan/plantbased diet while 8% of UK adults are already on a vegan/plant-based diet.

Veganuary is a free to join initiative, with people signing up at Veganuary.com and then receiving 31 daily emails packed with nutritional information, delicious recipes, easy meal plans and helpful advice. This year there was a Workplace Challenge too with various workplaces including Harrods, Papa John’s, Marks and Spencer and Superdrug taking on the 31 day challenge to try vegan, as well as help promote it.

The YouGov survey also revealed that 35% of Brits say their perceptions of a plant-based/vegan diet have changed for the better in the past two years and 36% think eating a vegan/plant-based diet is an admirable thing to do (the total

sample size was 2079 adults and fieldwork was undertaken between 21-22 December 2021 with the survey carried out online and the figures having been weighted and representative of all UK adults aged 18+).

FOLLOWING THROUGH 8.8 million people across the UK plan to become vegetarian, vegan or pescatarian over the next 12 months - the highest figure recorded by shopping comparison site finder. com’s annual UK Diet Trends research in the past four years.

Overall, there was a net gain of 105,000 people who have started to follow meat-free diets in the UK throughout 2021, they found.

However, this figure is under 2% of the 6.5 million people who intended to do so, which means the number of people who gave up meat in 2021 fell by 78% compared to 2020, they add (that year, according to their findings, 470,000 managed to follow through with their plans - around 9% of the 5.3 million who intended to do so).

32 January/February 2022 www.sandwichandfoodtogonews.co.uk

The diet that gained the most recruits in 2021 was vegetarianism, with 130,000 people joining the cause, while 52,000 people took up veganism. However, these gains were offset by a decrease of almost 79,000 pescatarians (it’s worth noting that some of these people may have been pescatarians who also gave up meat in 2021 though), their research suggested.

According to finder.com these changes mean that at the beginning of 2022, the most popular meat-free diet remains vegetarianism, with 3.3. million followers. Pescatarianism still has 2.4 million people who observe the diet, while veganism has 1.6 million. This suggests that that 14% of adults (7.2 million) in the UK are following a meat-free diet. A further 4 million people are following a different type of diet outside of the top three, suggesting some are branching out to trending subcategories such as flexitarian, the researchers add.

Finder commissioned Censuswide on 23-29 December 2021 to carry

VEGAN/VEGETARIAN/PLANT-BASED

out a nationally representative survey of adults aged 18+. A total of 2,000 people were questioned throughout Great Britain, with representative quotas for gender, age and region.

Brits were once again optimistic about cutting meat out of their diets in 2022, and while finder’s previous research suggests it is very unlikely that everyone will stick to these intentions, if they did, the UK would have a total of 16 million meat-free citizens at the beginning of 2023.

meat free diets, while just one in 10 (11%) of the silent generation (aged 74+) avoid meat and only 5% plan to do so in 2022.

Commenting on the findings, Reemul Balla, shopping specialist, at finder.com said: “Although the number of people who turned meat-free has dropped significantly last year, this year’s findings still show that adopting a veggie diet continues to remain popular across the country. Meat-free diets and being ‘flexitarian’ are getting more media exposure than ever so you would expect these positive trends to continue growing.”

“Research shows that the effects of the UK’s various lockdowns have influenced the way people view their eating habits, encouraging more consumers to lean toward a plantbased lifestyle,” adds Mohammed Essa, commercial director, Aviko UK & Ireland.

“In fact, 25% of Brits aged between 21 and 30 say that the pandemic has made a vegan diet more appealing (Aviko Food Trends Report 2021) so there has never been a better time for operators to evaluate their menus and step up their vegetarian and vegan offering!”

To help caterers explore plantbased flavour combinations, Aviko has created a whole host of tasty

recipes including Superfood Greens (main picture), Firecracker Peppers, Slow Cooked Four Bean Chilli and Curried Chickpeas & Spinach using their new premium half and quarter potato skins. All the recipes can be enjoyed on the go and have been designed with the aim of helping operators to really up their plantbased game with ease, as well as offer consumer value for money.

CLIMATE FRIENDLY TOO Over the last five years plant-based diets and veganism have exploded into the mainstream market and are taking the food industry by storm, confirm food to go business, Simply Lunch, who have a particular focus on improving people’s lives through the creation of healthy and sustainable food.

“The link between our food choices and climate change is compelling. It is reported that between 25-30% of global greenhouse gas emissions come from food. As we all strive to adopt healthier eating practices with lower environmental impacts, the Simply Lunch team have been working hard to create nutritious, tasty alternatives that are not only good for you but also the planet,” says Simply Lunch’s William Page, the company’s marketing director.

YOUNGSTERS LEADING THE MEAT-FREE CHARGE There is also a clear age divide when it comes to views on eating meat, claim finder.com. Gen Z’ers (aged 18 to 23) are the most likely to avoid meat already (25%) and plan on giving it up (30%).

Millennials are not far behind, currently 18% follow a meat-free diet and they could be joined by an additional 26% throughout 2022.

9.6% are already following a different type of diet outside the main three

www.sandwich.org.uk

January/February 2022 33

VEGAN/VEGETARIAN/PLANT-BASED Adopting this new wave of meat-free consumers, Simply Lunch have announced the launch of their new plant-based range called Plant Powered. Consisting of two hot eats, two wraps and three sandwiches, the new range comes as a response to the ever-growing demand for plant-based and vegan food to go options. The range is carbon-neutral and boasts plastic-free packaging with carbon labelling which is important for any consumers wishing to minimise their ecological footprint and contribution to global warming made by their purchases.

To put this plan into action, Simply Lunch have partnered with My Emissions, a company specialising in helping food providers calculate, reduce, and communicate the carbon footprint of their food. ‘’It’s great to see a leading brand like Simply Lunch adopt carbon labelling, educating millions of people every year will better understand the carbon footprint of their food and be able to make more sustainable choices,” says co-founder of My Emissions, Matthew Isaacs.

Throughout 2022, Simply Lunch says that it will be championing plant-based lifestyles, from vegan and vegetarian to flexitarian and pescatarian, with the aim of driving real change towards sustainable practices in the food to go industry.

and potassium - are part of Gold&Green® Foods’ innovative protein ingredients range and are made of just three components - oat bran, pea and faba bean protein (the flakes are clean label and completely vegan). They have been created to help bring real innovation to food development, say the company, the flakes being easily incorporated to update a whole host of meat-based dishes in one simple swap. From sandwiches and curries to burgers and pasties, introducing plant-based food products has never been easier for manufacturers and foodservice professionals, claim the firm.

“We’re incredibly proud to have been recognised by the Caterer,” says Simon Solway, country manager, OOH and retail, UK and IRE, Gold&Green® Foods.

“As a high protein food solutions provider, Gold&Green® Foods is on a mission to innovate the plant-based market with nutritious, clean, and sustainable ingredients. We want to help chefs and manufacturers raise the bar when it comes to tasty meatfree dishes and most importantly, consumers will love eating. To be awarded Plant Based Product of the Year which is judged by some of the UK’s most respected chefs and food specialists around means everything to our team.”

MENU BOOST The Nordic food solutions company, Gold&Green® Foods, scored a win recently with its Protein Flakes - a 100% vegan product developed to help foodservice professionals and manufacturers go plant-based in one easy step - that has been recognised at the prestigious Caterer Supplier Awards 2021 with the title of Plant Based Product of the Year in what has become an extremely competitive and soughtafter category.

These highly nutritious flakes – they boast protein, fibre, iron 34 January/February 2022 www.sandwichandfoodtogonews.co.uk

The range, which also includes Protein Granules, offers endless possible sweet and savoury applications including burgers, veggie patties, balls, and falafels, as well as fillings for plant-based pastries, pies and dumplings. The versatile nature of the flakes and granules means that they can also be used in sandwiches and wraps for food to go solutions and ready meals, along with bakery products, granola and even smoothies, suggest Gold&Green® Foods.

“For those in the sandwich industry, our new Protein Ingredients range means that popular meat-based sandwiches and wraps can now go plant-based or veggie easily and be more satisfying,” explains Brendan Lee, national account manager, OOH and retail, UK and IRE, Gold&Green® Foods.

“These clean label flakes and granules are high in protein and can be swapped with your most popular meat fillings. They’re flavour-neutral too and so will absorb all the taste from your other ingredients. The range means that food to go subs, sandwiches and wraps can be made into any filling from chicken or tuna mayo to BBQ pork and operators can maximise the flavour, texture and protein in their plant-based offering.”

VEGAN/VEGETARIAN/PLANT-BASED Bakery, confectionery and savouries supplier Dina Foods, produces an array of authentic Mediterranean savoury products, including falafel and houmous ranges, and which are in huge demand in the food to go sector, they report. Over the last few years, more and more customers in the sector have enquired if Dina Foods’ popular products were plantbased, due to varied consumer health, dietary and environmental concerns, says project director, Wilda Haddad.

As most Dina Foods products were already vegan-friendly, the family business took the next step in 2020 by making a few minor tweaks to recipes and attain Vegan Society registration for its savoury range.

“Seeking this registration with the Vegan Society felt like a natural step to take to convey to the wider food community that Dina Foods was in step with trends towards plant-based eating,” says Wilda Haddad.

Dina Foods ranges, including Sweet Potato Falafel, Beetroot Hummus, Baba ganoush and Pumpkin Kibbe, give operators the chance to make delicious meat-free alternatives in wraps and other food to go products, she says. “Our Mediterranean foods are made with high quality ingredients from recipes handed down over the generations. They are flavoursome and varied and customers find that they make tasty vegan options,” she adds.

The majority of the Dina Foods’ savouries range, which also includes the aubergine salad Rahib, Vine Leaves, Potato Kibbe, Spinach Fatayer and Vegetable Sambousic, now carries the Vegan Society registration to offer reassurance to customers that the highest standards of compliance have been met. The company is also continuing to review the potential of Vegan Society registration for its

VEGAN VERSION Due to popular demand, Shake Shack is making its vegan Crispy Shallot Burger permanent at all UK Shacks. Shake Shack’s Crispy Shallot Burger (pictured) is 100% vegan and features a vegan patty topped with smoky cheddar, beer-marinated crispy shallots, lettuce and Dijonnaise sauce on a toasted potato bun.

The vegan patty has been created in partnership with chef Neil Rankin and is made from roasted mushrooms and onion, miso, bulgur wheat and a blend of spices, and for the first time ever, Shack fans can swap out any beef patty on Shake Shack’s core menu with the vegan patty.

artisan bakery and confectionery ranges, as demand from the vegan market continues to grow. For now, however, the company say that their focus is on telling current and

36 January/February 2022 www.sandwichandfoodtogonews.co.uk

prospective clients that a wonderful selection of Lebanese savoury products, recognised by the Vegan Society as suitable for the vegan diet, is available.

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January/February 2022 37

Food to go in

2022 innovation to

drive recovery 2022 will be an exciting year of innovation, concept development and new ways of doing business, as the market moves forward to adapt to the changing needs of the consumer, writes Nicola Knight, senior analyst at market researchers, IGD. FASTER THAN EXPECTED Back in 2021, our forecast showed that the food to go market is recovering quicker than first expected and it’s anticipated that the latter half of this year will see a return to pre-COVID levels.

The faster than expected recovery is down to the sector reacting quickly to the challenges created by social restrictions and the consequent shifting of the frequency and way in which consumers buy food to go.

Technology, delivery, format innovation and product development have all played a significant role.

With many of the new consumer behaviours showing evidence of sticking, operators and retailers will now build on existing innovation to take a more planned and strategic approach to developing their businesses.

We predict that the following five key trends will continue to move the market forward.

new opportunities, such as vending and micro-markets, where operators are adapting their offer. Formats are also being adapted to processes, such delivery orders being dispatched away from walk-in customers, delivery and takeaway-only formats and the next generation of drive-thrus.

Consumer needs driving formats We can expect to see more investment in suburban locations as hybrid working looks set to become a social norm and consumers look to leave their home office for destination ‘food-to-go’. Chipotle, for example has just announced the opening of its first regional store, in Watford.

Hybrid working has also opened up

Digital at the heart Data is being used in more intelligent ways, not only to develop new products and formats but also to automate labour and invest more in the touchpoints that consumers value and engage with.

Loyalty and subscription schemes have been a key innovation in 2021 and operators are really starting to focus

Price versus premium Price will continue to be a focus, driven by varying household budgets and frequency of spending. Some consumers are looking for affordable everyday treats, while others are looking to trade up to a more premium offer, spending as much as £10 a head, such as Leon’s Burger Bundle and Pure’s Super Salad meal deal.

Coffee shops have successfully capitalised on the ‘affordable’ treat and meal deals have become increasingly popular at both the lower and higher end of the scale, giving consumers the reassurance of knowing what they are paying, regardless of their budget.

38 January/February 2022 www.sandwichandfoodtogonews.co.uk

on an ‘omnichannel’ approach; so that customers move seamlessly between in-store, takeaway and delivery service for a consistent brand experience.

Innovation and evaluation The agile mindset that we’ve seen from the sector will continue, but innovation comes hand in hand with investment, so we can expect to see more trialing of concepts and partnerships to assess viability and profitability before wider roll-out.

Innovation will be more incremental than disruptive as operators take time to review initiatives and we will see more partnerships between operators and tech companies. Starbucks’ PickUp store in partnership with Amazon in New York City, is a great example of this.

Healthy menus, healthy planet Health continues to be a priority, as does sustainability, which is being driven by both consumers and the government, particularly in the case of health in the retail sector with HFSS. At the start of the pandemic, health was less of a priority for consumers, but as we move forward, it’s very much in the spotlight as health and wellbeing are front of mind, which translates into all channels of the food and drink market.

2022 will be a year for reflection, research, innovation and trial to create a robust channel that continues to meet consumers’ needs.

HELP US TO

HELP YOU

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

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

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

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

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

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

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

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

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

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

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

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

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Plus you get free password access to

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Visit www.sandwich.org.uk

Or Call Sandra on

01291 636348

MICROBIOLOGY

Historical food poisoning outbreaks and what we can learn from them Whenever there has been a major food poisoning incident it is normally because more than one thing has gone wrong at the same time. Most manufacturing processes have “fail-safe” measures which mitigate the food safety consequences if one component of the food manufacturing process fails, but what happens when the stars align and multiple things go wrong at the same time? Here ALS company microbiologist, food & pharmaceutical, Andy Muirhead, takes a historical look back at previous food poisoning outbreaks to reveal what caused them, and to see what lessons have (and possibly can still be), learnt from the outbreak investigations.

Typhoid outbreak In 1964, there was an outbreak of typhoid in Aberdeen in which over 507 cases were diagnosed causing three deaths. At the time there were scenes very reminiscent of the recent Covid restrictions as those affected were placed in isolation and relatives could only see their loves ones through closed hospital windows.

The outbreak was eventually traced to contaminated tinned corned beef from Argentina which had been sold in the local branch of the Scottish grocery chain William Low. Although all canned products go through a thermal process which is designed to sterilise the internal contents of the can, the cannery in Argentina used untreated water from the local river to wash and cool the cans and this appeared to be the source of the contamination, probably through water entering a defective tin through a small puncture.

40

The infected meat then contaminated a meat slicing machine within the William Low shop, facilitating the spread of the disease as other sliced meats became contaminated. The bacteria multiplied further in the meats as they were displayed near a window and exposed to sunlight. The causative organism was identified as Salmonella typhi phage type 34, a Phage Type which was common in South America but at the time virtually unknown in the UK. The outbreak investigations revealed defects in horizon scanning as there were warning signs in the form of epidemiological issues which should have been addressed. In the previous year in England there were three separate outbreaks linked to the consumption of beef products from Argentina, but the government decided not to place a ban on imports at the time. It also highlighted the need

January/February 2022 www.sandwichandfoodtogonews.co.uk

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. to ensure that meat slicing machines are adequately cleaned, and that the cooked sliced meat is temperature controlled. It also highlighted the potential issues in using untreated water in the canning cooling process.

Contamination Another outbreak which was caused by post processing contamination of a retorted canned product was the Birmingham botulinum outbreak in 1978 which was caused by a contaminated tin of Alaskan red salmon. It affected four elderly patients and two subsequently died. Despite thorough investigations both in this country and in the USA, it was not possible with certainty to establish how the can implicated in the outbreak became damaged and contaminated, although a deficiency in the hygiene standards at the cannery concerned was revealed.

MICROBIOLOGY The investigation demonstrated that workers in the fish eviscerating rooms had placed their unwashed wet and dirty protective clothing to dry on the hot cans after they had been through the retort process. That practice was facilitated by the unusual design of the canning plant, in which the eviscerating area was close to the area used for cooling retorted cans, so the lesson from this outbreak was that factory design is important.

Raw and processed areas need to be well segregated and post processing storage should minimise the possibility of the outer surface of the product being contaminated with potential pathogens.

Another Clostridium botulinum outbreak in 2011 which affected three children from the same family, was associated with the consumption of a chicken curry served with a korma cook-in sauce and demonstrates that sometimes people can just be very unlucky. All three siblings were served the meal; the seven year old girl ate all of the meal, the five year old boy ate most of it, and the three year old girl tasted the meal and declined to eat any more. All the scraps were then fed to the family dog. All three children went on to develop varying degrees of botulinum intoxication which was promptly diagnosed and treated with the administration of anti-toxin and all three made a full recovery.

The speculative explanation for the contamination was that, at some point between manufacture and entering the family’s house, the jar’s seal was broken allowing the ingress of Cl botulinum spores and spoilage organisms (the father noted a “funny smell” when opening the jar). It was postulated that the broken seal was then made good by the solidification of some of the sauce around the breach, and the spoilage organisms consumed sufficient oxygen to allow conditions to become anaerobic and allow the germination of the Cl botulinum spores.

All of which sounds highly improbable, but as no other jars from the batch

were implicated, and the fact that toxin was detected from the korma sauce jar and lid suggests that the very unfortunate series of events did actually happen. So sometimes, despite the best efforts, outbreaks happen due to bad luck and that one in a several million chance occurring. Just in case you were wondering what happened to the dog… It ate all of the remainder of the meal but was absolutely fine as botulinum toxin is species specific and has no effect whatsoever on dogs!

Culmination of factors Our final outbreak example once again illustrates how food poisoning incidents are usually are caused by a culmination of factors, and concerns the Listeriosis outbreak in Canada in 2008 which was caused by contaminated sliced meat produced by the Maple Leaf factory in Toronto.

In total 23 people died, and 57 people suffered serious illness, and the official report stated that “In all likelihood, none of the individual elements that contributed to the outbreak was sufficient to have caused it alone.” It was found that two slicing machines could not be adequately cleaned and this inherent design issue meant that as well as facilitating the harbourage of Listeria, routine swabbing did not reveal the true extent of the problem.

Workers at the Maple Leaf Foods’ Bartor Road production facility were aware that it had occurrences of Listeria in the plant in 2007 and 2008, and tried to correct the problem with routine sanitation procedures which were standard in the industry.

The plant’s management team thought Listeria was under control.

At the same time, the company was producing larger packages of delimeat products for sale to institutions, including hospitals and long-term care homes. They had also created a recipe that used less sodium, which was attractive to the institutional market as many of its clients benefited from reduced-sodium diets. This combination of circumstances exposed vulnerable

populations to risk. The outbreak investigations also revealed that the Maple Leaf staff notified their superiors of the repeated presence of Listeria but this information did not reach the senior management team who thought that the plant’s interventions had controlled the problem. Employees in the Maple Leaf plant were not required to, nor did they volunteer, information concerning the repeated occurrences of Listeria in the plant when the site was inspected by the Canadian Food Inspection Agency (CFIA) Inspectors.

Outcomes There are a number of learning outcomes from this outbreak which are pertinent to all food manufacturing facilities. For example, are there effective lines of communication to senior management? Are you trending your environmental monitoring results?

Is the root cause being detected and adequately addressed? In addition, always consider the effects on the intrinsic properties of the product (Aw) when NPD/recipe changes such as reductions in salt and sugar are contemplated. Consider the effects of changes to pack size; know the demographic of your targeted market; and finally, don’t be afraid to ask difficult questions and make any concerns known during audits.

Undeniably, the lessons which are learnt from historical outbreaks do reduce the likelihood of these same mistakes happening again in the future.

However, looking at the examples above it is clear that outbreaks tend to happen when almost everything that conceivably could go wrong does go wrong. This makes planning for and predicting future outbreaks incredibly difficult. Microbiological risk assessments (MRA’s) are now very much part of a well-constructed HACCP plan and some historical outbreaks may have been prevented if an appropriate MRA had been carried out, but as our examples illustrate, it is sometimes impossible to predict and implement a food safety measure for every eventuality.

www.sandwich.org.uk

January/February 2022 41

g t in m l i s fo r ny n pa t io m i ca co p l ap

Sandwich food to go news

22 20

INTERNATIONAL

ANNUAL DIRECTORY 2022

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NEW PRODUCT

ng

Herald: Where the real value lies Managing director of quality disposables manufacturer and supplier, Herald, Yogesh Patel considers another year of significant growth and outlines the successful strategy implemented by this family-run business.

“Our chief aim is to identify where the value lies for customers. By hitting that sweet spot, we can enable our customers to provide the same level of satisfaction and comfort to their customers. We know, for instance, that any compromise on quality risks leaks and spillages and a bad customer experience. Our customers need to know that they can trust our products, which is why quality is always given first consideration.

“Along with quality, we’ve always sold on variety and choice and take pride in offering our customers as broad a product range as possible. The provision of a one-stop shop enables us to stand out in the market place and, in the last year, we’ve concentrated on providing a single source solution – We have the full range of disposable cups, lids, boxes, containers, cutlery, plates, bowls, stirrers, sugar sachets and sticks, straws and meal packs.

“We’ve also expanded our eco-offering to include a full range of bagasse tableware items and a choice of

biodegradable and fully compostable, hot cup options.

We will always compete on price but, ultimately, the real value – and the key to our success - lies in quality and choice.”

For further information on Herald and its products, log on to www.heraldplastic.com

To advertise please call Paul Steer on 01291 636342 January/February 2022 43

RECRUITMENT

Recruitment race The lack of availability of staff to work in the hospitality sector, coupled with the recent threat of lockdown and associated, ongoing feelings of uncertainty on the part of consumers when it comes to going out and resuming their customary routines – now dubbed “HOGO” (hassle of going out) - is currently making for very challenging times when it comes to securing staff, rota management and staff retention.

PERFECT STORM Food to go is facing the staff recruitment and retention crisis felt across many sectors of industry in the UK. The ‘double whammy’ of Brexit and Covid led to an exodus of thousands of the young workers who have traditionally provided most of the labour in the food to go sector, as they relocated back to their hometown in the UK, or to their home country in the EU. “Undoubtedly, the hospitality sector is facing recruitment challenges and we’re doing all we can to attract new members to the Pret family,” a Pret spokesperson told Sandwich & Food to Go News.

“We recently reviewed pay for all shop roles and have reintroduced the £1 mystery shopper bonus to further show our staff just how appreciated and valuable they are. We are extremely grateful for our brilliant Pret team members who work tirelessly to serve our customers.”

ONS vacancy figures published on 14 December last year revealed that the UK had a record 1.2 million job vacancies in the three months to November. The quarterly figures by industry sector, published in November, showed that accommodation and foodservice activities, which includes the food to go sector, recorded the second highest number of vacancies, at 151,000. Only the healthcare sector has more jobs to fill in the current market.

Unsurprisingly, many owners and operators of food to go businesses are struggling to fully staff their sites day to day, resulting in overstretched teams, low morale, high staff churn and unsatisfactory customer service.

IGNORING THE PROBLEM? Conor Shaw, CEO of workforce management specialists, Bizimply, says: “Not only are most businesses running with vacancies, but experienced staff are being courted by other employers. People want to feel valued, and will move on quickly if they don’t, so operators who have previously seen staff as a commodity to be replaced when necessary, need to change their approach.

“Salary is of course part of the solution to recruiting and retaining staff, and the government clearly expects employers to meet the upward pressure on wages. But it 44

January/February 2022 www.sandwichandfoodtogonews.co.uk

also means investing in training and career development, and understanding that part-time staff, such as students and parents, have commitments outside work.”

A report published last autumn by Bizimply, From Fragile to Agile: How to Navigate the New Era of Hospitality, surveyed how operators across hospitality, including coffee shops and fast food outlets, were responding to the staffing shortage.

Findings included the following.

• 21% of respondents were taking no additional steps to recruit new employees or retain existing team members.

• 32% were increasing their training and development • 21% were increasing pay and 10% improving staff benefits • 11% percent were looking to change working patterns, such as offering four-day weeks.

“These figures show that a worryingly high proportion of employers are ignoring the staffing crisis. Empowering employees, with support from the right digital tools, encourages them to become more productive and motivated, and less likely to leave,” Conor Shaw adds.

“Of course, hospitality businesses face challenges other than staffing, such as property costs, compliance and rising supply side inflation, but ultimately it’s people who give a business the edge over the competition. Technology that frees up front-line staff to deliver great customer service, is key.”

Bizimply allows its customers to manage their employee scheduling, time and attendance, frontline people management and shift reporting across multiple locations. The company is based in Dublin and works across Ireland and the UK. Its customers in the food to go sector include Costa Coffee franchisees Sim Trava (30+sites) and Pioneers UK (21 sites), Bakers + Baristas (60 sites), KFC and Pizza Hut franchisee, Iceking Restaurants (11 sites).

In particular, Bizimply’s software is designed to help businesses reduce the amount of time spent creating staff rotas and sorting out payroll. It means that general managers and supervisors in a busy food to go site can then, in turn, spend more time front of house, where they can have the most positive impact, making operational decisions, managing team members and interacting with customers, say Bizimply.

RECRUITMENT Bizimply estimates general managers can save up to six hours a week, compared to creating a staff rota using Excel or similar (for example, one operator using Bizimply software is now creating rotas for 60 team members, across five sites, in just one hour a week).

“When managers can create staff rotas quickly, they can also share them earlier with their teams. According to the Living Wage Foundation’s research last year, 37% of employees in the UK are given less than one week’s notice of their shifts, rising to 55% among lower-paid workers. This is an easy ‘win’ for employers to help their teams maintain a healthy work life balance,” Conor Shaw continues.

One of Bizimply’s customers in the food to go sector is Sim Trava, a Costa Coffee franchisee operating 34 stores with around 400 people. The company’s operations director, Jim Smith, says: “Our store managers were struggling with staff rotas and payroll, which took up too much of their time. With the Bizimply software, it takes less time and payroll is more accurate. It also enables store managers to create staff rotas weeks in advance, which our team members love as it allows them to plan their lives outside work.”

Conor Shaw concludes: “Recruitment and retention of front-line staff is likely to be the biggest challenge in the food to go sector for the foreseeable future. Operators need to rethink their approach to their workforce and start creating better roles that attract talented employees and motivate them to stay – and that turns hospitality, including food to go, into a more appealing career choice for bright youngsters.”

ONGOING SURVIVAL According to research carried out by Flipdish, and published in the countdown to Christmas, UK food business owners could only have lasted another 10 weeks if the UK had gone into another full lockdown.

Flipdish strive to put restaurants, cafés, hotels, pubs and takeaways of all sizes in control of their business growth via their digital ordering and marketing system (provided at a lower cost than that of many bigger aggregators, they claim).

In the event, the festive period proved to be challenge enough as a whole for many with many venues experiencing cancellations, reduced footfall and major financial loss in the wake of fears of lockdown and restrictions on gatherings.

Flipdish’s data – canvassed from 200 UK restaurant and café owners and decision makers across the sector – revealed that more than two in five of the operators (42%) they approached felt that the Christmas just gone was the most important the industry had ever faced and the particular problem then, and now, going forward into 2022, is the fact that 85% of those surveyed reported that they are struggling to hire staff even when, and if, able to capitalise on a ‘lockdown-free’ environment.

The top reasons owners think the hospitality industry is facing a tough recruitment market right now, Flipdish found,

are that employees don’t want to work long hours (42%), candidates don’t have enough experience (38%) and there simply aren’t enough people available (36%). Whilst nearly half (47%) of restaurant and café owners are having to work longer hours themselves, 44% are deploying technology like table ordering systems to bridge the gap, with 16% of owners saying that hiring more staff is a top priority going into this year.

“Job vacancies have gone through the roof but firms, especially in hospitality, are finding it difficult to fill them,” agrees Chris Sanderson, CEO of the hospitality recruitment app, Limber, referencing when the ONS (Office for National Statistics) released its latest labour market figures towards the end of 2021.

“Too many employers have reverted to pre-pandemic mode, with all the rigid work patterns of old, which simply isn’t working for employees anymore. This dilemma is particularly pronounced in the hospitality sector, with companies struggling to recruit because they are out of sync with jobseekers and the flexibility ‘must-haves’ for many younger people post-pandemic.

“Traditional job ad’s are gathering dust as many people are simply no longer interested in the legacy mindsets of the companies behind them. Employers need to accept, rather than resist, the world we are now in.”

FMCG FOOD DRINK

2200 www.sandwich.org.uk

January/February 2022 45

HYGIENE SAFETY

Creating a safe environment for all With significant numbers of staff in the hospitality and catering sectors reporting sick, and businesses having to resort to short term closure due to staff shortages, the issue of hygiene has never been so critical, says Rupert Lynch, client relationship manager at allmanhall, an independently owned food procurement company.

CHANGES AND CHALLENGES A good hygiene regime can instill confidence in customers and staff and will ensure businesses and catering operations can continue operating.

However, the last two years has seen huge changes in the way catering teams source and deliver food, as the pandemic challenged the longestablished way of doing things.

Many new ideas have been tried and put in place, to establish an infrastructure to meet the everchanging demands of providing an environment that is safe and COVID compliant. As we begin a new year, there are still many new challenges ahead, most notably staff shortages due to self-isolation and sickness. With so many changes already implemented to keep staff and customers safe, how can catering teams go the extra mile to ensure an even better level of safety?

Kitchens have adapted to an ever-changing environment that was outside of their control and devised systems that could cope with the guidelines laid down by the government. There is still a requirement for employers to complete and communicate a COVID-19 risk assessment, a key part of the government’s ‘Working safely during coronavirus (COVID-19)’ guidance, which remains unchanged.

With varying rules still in place across the whole of the UK, catering teams have undertaken risk assessments to ascertain whether all or some of the changes made are still required, or whether they could adapt and implement some of the ‘enforced’ changes to enable a better and more efficient operation.

Social distancing, PPE and staff working patterns all play a key part, but hygiene is crucial in ensuring staff and customers remain safe and healthy, and therefore should necessitate particular attention.

Many kitchens will be designed with good hygiene in mind, and continuing the changes implemented during the pandemic is crucial.

NO LET UP Creating a safe, hygienic working environment necessitated new working practices, with the need for social distancing resulting in the staggering of the time of staff arrival and departure, creating shift working and introducing flexible rota systems.

These new processes are still as important today as at the start of the pandemic. With the danger of complacency creeping in, now is the time to review existing procedures and practices and implement changes that may have been previously considered.

Cleaning schedules can be revisited and updated, concentrating on key touch points, cleaning every two hours, and cleaning seats and tables after every sitting.

Look to reduce contact with certain surfaces and equipment, removing

46 January/February 2022 www.sandwichandfoodtogonews.co.uk

unnecessary furnishings and other items from eating and cooking areas which can harbour germs. Regular deep cleaning of the whole kitchen area during quieter periods, or in the case of schools, during holiday breaks will ensure a healthy working place, and staff uniforms should be cleaned more frequently. Regular staff training will ensure all the team are on board for implementing new processes, and that they are smoothly and efficiently executed.

COMMUNICATION One key consideration caterers have had to deal with, and is currently an even greater threat, was addressing the risk of a complete kitchen shutdown due to one or more staff being off sick. This is a very real concern and limitation, and allmanhall has heard that a number of kitchen teams will be maintaining a ‘bubble’ status, whilst still trying to ensure an element of flexibility.

Once measures are in place catering operators need to communicate the measures they are taking to make guests and staff feel safer. This can be done through good staff training so there is confidence in the measures and everyone is clear.

For customers, clearly visible processes help instill confidence, such as tables being wiped down, PPE worn, hand sanitisers evident and in use, and signage giving information. Setting customers’ expectations by explaining any changes in service prior to arrival and asking for feedback after a visit will allay many concerns (this might include the reasons for a reduced menu, for example).

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

Call: 0208 507 7900 Email: sales@heraldplastic.com

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

Compostable Cups Part of the Herald eco-friendly range

See page 25 for more details

T: 0208 507 7900 Sales@heraldplastic.com

Save money and time

with the RJLasap wholesale delivery solution A simple, easy to use software system.

• • • • • •

Standing orders Delivery notes Production Invoicing & accounts Ingredients & nutrition Handhelds etc.

Seamless links to labelling, EDI and accounting packages.

24/7 support, free installation & training

Visit rjlsoftware.co.uk or call 01962 761313

For more details on recruitment opportunities with D R Newitt go to page 45

BSA Product Index Continental

ADVISORY & CONSULTANCY

Yoghurt

DRINKS

Salmon

SERVICES

Freshfayre

Juices

Freshfayre

Freshfayre

Bespoke Software

Futura Foods UK Ltd.

Freshfayre

Leathams

Leathams

Kelsius

Sour Cream

Leathams

The Fintastic Fish Co.

Mezze

Freshfayre

EGGS & EGG PRODUCTS

Seafood/Shellfish Products

Bernard Matthews (Sunderland) Ltd.

Business Systems

CHUTNEYS & RELISHES

Eggs (hard boiled)

H Smith Food Group plc

Freshfayre

Chutneys

Freshfayre

Royal Greenland Ltd.

H Smith Food Group plc

Freshfayre

Fresh-Pak Chilled Foods

Tuna

Fridays

Freshfayre

Ham

Leathams Mizkan Euro Ltd.

Egg Products

H Smith Food Group plc

The Ingredients Factory

British Lion Eggs

Moy Park Ltd.

Zafron Foods Ltd.

Freshfayre

The Fintastic Fish Co.

Fresh-Pak Chilled Foods

Zafron Foods Ltd.

Kelsius Mezze Nutritics Factory Grote Company Food Attraction Ltd. Kelsius Millitec Food Systems Ltd. Zafron Foods Ltd. Food Safety ALS Laboratories (UK) Ltd. British Lion Eggs Kelsius Nutritics Retail

Relishes Blenders Freshfayre Harvey & Brockless Leathams Mizkan Euro Ltd. The Ingredients Factory Zafron Foods Ltd.

Food Attraction Ltd.

Pickles

BAKERY PRODUCTS

Leathams

Doughnuts

Freshfayre The Ingredients Factory

Moy Park Ltd.

Salsa

Morning Goods

Blenders

New York Bakery Tortilla & Wraps

Freshfayre Zafron Foods Ltd.

Fridays Futura Foods UK Ltd. Leathams

FOOD WHOLESALERS Country Choice Foods

Duck

Freshfayre Gierlinger Holding GmbH Leathams Smithfield Foods Ltd. Lamb Freshfayre H Smith Food Group plc

Stonegate Farmers

FRUIT

Zafron Foods Ltd.

Meatballs

General

Snowbird foods

EQUIPMENT & VEHICLES

The Ingredients Factory

Pork

Baking Pans

Guacamole

Dawn Farms UK

American Pan UK

Leathams

Freshfayre

Buttering Machinery

INSURANCE

Deighton Manufacturing Grote Company Millitec Food Systems Ltd. Coffee Machines La Cimbali UK Conveyors

Insurance Protector Group LABELS Nutritics Planglow Ltd. Reflex Labels

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

Deighton Manufacturing

MEAT PRODUCTS

Gierlinger Holding GmbH

Food Attraction Ltd.

DRESSINGS, SAUCES AND

Grote Company

Bacon

Leathams

Freshfayre

MAYONNAISE

Millitec Food Systems Ltd.

Bawnbua Foods NI

Moy Park Ltd.

Dips

Cutting & Slicing Equipment

Dawn Farms UK

Smithfield Foods Ltd.

Grote Company

Dew Valley Foods

Snowbird foods

Millitec Food Systems Ltd.

Freshfayre H Smith Food Group plc

Mission Foods BREAD & ROLLS

Blenders

Fresh

Freshfayre

Jacksons Bakery

Fresh-Pak Chilled Foods

Depositing Machinery

The Ingredients Factory

Grote Company

Speciality Food Attraction Ltd.

Zafron Foods Ltd.

Jacksons Bakery

Dressings

Mission Foods

Blenders

New York Bakery Bread Making Ingredients Harvey & Brockless

Spreads Blenders Mayonnaise

BUTTER & SPREADS

Blenders

Butter

Freshfayre

Freshfayre

Fresh-Pak Chilled Foods

Spreads

Harvey & Brockless

Freshfayre

Piquant

Harvey & Brockless

Zafron Foods Ltd.

Spreads (olive)

Mustards

Freshfayre

Blenders

Leathams

Zafron Foods Ltd.

CHEESE & DAIRY PRODUCTS

Sauces & Ketchups

Cheese

Blenders

Freshfayre

Freshfayre

Futura Foods UK Ltd.

Piquant

Harvey & Brockless Leathams

Millitec Food Systems Ltd. Labelling Systems & Barcoding Nutritics

Gierlinger Holding GmbH Leathams Moy Park Ltd. Smithfield Foods Ltd.

Turkey Bernard Matthews (Sunderland) Ltd. Freshfayre H Smith Food Group plc Leathams Moy Park Ltd.

Planglow Ltd.

Beef

Reflex Lables

Freshfayre

Mobile Catering Vehicles

H Smith Food Group plc

Jiffy Trucks Ltd.

Leathams

Freshfayre

Retail Display

Moy Park Ltd.

Flexeserve

ORGANIC PRODUCTS

Canned Meat

Fridays

Sandwich Making Machinery

Freshfayre

Leathams

Deighton Manufacturing

Moy Park Ltd.

Grote Company

Smithfield Foods Ltd.

Millitec Food Systems Ltd.

Chicken

Smithfield Foods Ltd. OILS

PACKAGING Cardboard Colpac Ltd.

FISH PRODUCTS

Bernard Matthews (Sunderland) Ltd.

Crayfish

Cargill Protein Europe

Freshfayre

Dawn Farms UK

Royal Greenland Ltd.

Freshfayre

Disposable

Prawns

H Smith Food Group plc

Colpac Ltd.

Freshfayre

Leathams

Coveris Flexibles (St Neots) UK Ltd.

H Smith Food Group plc

Moy Park Ltd.

Nutritics

The Ingredients Factory

Royal Greenland Ltd.

Seara Meats BV

Pro-Ampac RAP

Zafron Foods Ltd.

Zafron Foods Ltd.

Smithfield Foods Ltd.

Reflex Labels

48 January/February 2022 www.sandwich.org.uk

Coveris Flexibles (St Neots) UK Ltd. Pro-Ampac RAP

BSA Manufacturers & Distributors Food wraps Pro-Ampac RAP Sandwich Packs Colpac Ltd. Coveris Flexibles (St Neots) UK Ltd. Pro-Ampac RAP PASTA Freshfayre Leathams Pasta Foods SANDWICH FILLINGS (READY

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

PREPARED) Fresh Fillings Bernard Matthews (Sunderland) Ltd. Freshfayre Fresh-Pak Chilled Foods Fridays Harvey & Brockless Zafron Foods Ltd. Frozen Fillings Bernard Matthews (Sunderland) Ltd. SOUPS Freshfayre Leathams VEGETABLES & HERBS Canned Vegetables Freshfayre Chargrilled Vegetables Leathams Moy Park Ltd. Jalapenos

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

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 January/February 2022 49

BSA Suppliers Index BRITISH EGG

INFORMATION SERVICE 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

FRESHFAYRE

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

A trading division of Fresh Direct DAWN FARMS UK

Unit 10, Severn Way, Leeds

Est, Northampton NN5 7US

Contact: Telesales

Lodge Way, Lodge Farm Ind. Contact: Bryan Murphy Tel: 01604 583421 Fax: 01604 587392

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

Tel: 0113 277 3001 sales@freshfayre.co.uk www.freshfayre.co.uk

info@dawnfarms.ie

CARGILL PROTEIN EUROPE

Clerkenleap Barn, Bath Road, Broomhall, Worcester

FRESH-PAK CHILLED

DEIGHTON

1 Waterside Park, Valley

Gibson Street, Leeds Road,

S73 0BB

Way, Wombwell, Barnsley

Bradford, West Yorkshire

Contact: Mike Roberts

WR5 3HR

Tel: 01274 668771

Contact: Claire Thomas

Fax: 01274 665214

Tel: 0121 7253476 Claire_Thomas@cargill.com

FOODS

MANUFACTURING (UK) LTD

Contact: Andy Hamilton

Tel: 01226 344850 Fax: 01226 344880 mike.roberts@fresh-pak.co.uk

CH5 2NT Contact: Paul Jones Tel: 01978 362243 Fax: 01978 362255

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

www.fresh-pak.co.uk

Accreditation body: BSA

FRIDAYS

H SMITH FOOD GROUP PLC

Benenden Rd, Cranbrook,

Ferry Lane South, Rainham,

sales@deightonmanufacturing.co.uk www.deightonmanufacturing.co.uk

www.cargill.co.uk

DEW VALLEY FOODS COLPAC LTD

Enterprise Way, Maulden Road, Flitwick, Bedfordshire MK45 5BW Contact: Sales Department Tel: +44 (0) 1525 712261

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

Chequer Tree Farm,

Essex RM13 9BP

Contact: Bridget Friday

Contact: Chris Smith

Tel: 01580 710250

Tel: 01708 878888

Fax: 01580 713512

chris@hsmithplc.com

bf@fridays.co.uk www.fridays.co.uk Accreditation body: BSA

Waterfront, Level Street, Brierley Hill DY5 1XH FLEXESERVE

The Alan Nuttall Partnership Ltd

PANTONE 1585 U

PANTONE NEUTRAL BLACK U

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

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

St Paul’s Cray, Orpington, Kent BR5 3QD Contact: Neil Lindsell Tel: 01689 301203 neil.lindsell@brake.co.uk

INSURANCE PROTECTOR B1 Custom House, The

info@colpac.co.uk

Swan House, New Mill Road,

www.hsmithplc.com

GROUP

Fax: +44 (0) 1525 718205

COUNTRY CHOICE FOODS

24 Easter Industrial Park,

Kent TN17 3PN

www.colpacpackaging.com

BERNARD MATTHEWS (SUNDERLAND) LTD. 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

Deeside Industrial Park

www.grotecompany.com

Accreditation body: BSA

BD3 9TR

Newtech Square, Zone 2

sales@grotecompany.com

bmurphy@dawnfarmfoods.co.uk www.tmifoods.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

LS10 1BY

GROTE COMPANY

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

FUTURA FOODS UK LTD. The Priory, Long Street,

Dursley, Gloucestershire

Tel: 0800 488 0013 business@ipgdirect.co.uk www.insuranceprotector.co.uk

GL11 4HR Contact: Jo Carter Tel: 01666 890500 Fax: 01666 890522 jo@futura-foods.com www.futura-foods.com

www.countrychoice.co.uk

JACKSONS

40 Derringham Street, Hull HU3 1EW Contact: Commercial Team Phone: 01482 301146 hello@jacksonsbread.co.uk

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

COVERIS

Howard Road, Eaton Socon, St Neots, Cambridgeshire PE19 8ET Contact: Sales Department Tel: 01480 476161 UKfoodservice@coveris.com www.coveris.com

50 January/February 2022 www.sandwich.org.uk

www.jacksonsbread.co.uk FOOD ATTRACTION LTD. Langham Court, 21

Langham Road, Leicester LE4 9WF Contact: Jake Karia

GIERLINGER HOLDING GMBH

JIFFY TRUCKS LTD

A-4100, Ottensheim, Austria

West Yorkshire BD18 1QG

Weingartenstraße 14, Contact: Harry Prutton

26 Jubilee Way, Shipley Tel: 01274 596000 Contact: John Briggs

Tel: 0116 2744066

Tel: 07747 621586

jake@foodattraction.com

hp@gierlinger-holding.com

john@jiffytrucks.co.uk

www.jakeandnayns.com

www.gierlinger-holding.com

www.jiffytrucks.co.uk

BSA Suppliers Index PIQUANT LTD

Willenhall Lane, Bloxwich,

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

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

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

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

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

SUPPLIERS

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

NEW YORK BAKERY CO. 4 Heathrow Boulevard, Bath Road, West Drayton, Middlesex UB7 0DQ Contact: Angela Young Tel: 0208 283 0500 angela.young@grupobimbo.com www.newyorkbakery.co.uk

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

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

PROAMPAC-RAP

Mansel Court, 2A Mansel Road,Wimbledon,

SMITHFIELD FOODS LTD. Norfolk Tower, 48-52 Surrey Street, Norwich, Norfolk NR1 3PA Tel: 01603 252454 contact@smithfieldfoods.co.uk www.smithfieldfoods.co.uk SNOWBIRD FOODS Wharf Road, Ponders End, Enfield, Middlesex EN3 4TD Contact: Helen Swan Tel: 0208 805 9222 Fax: 0208 804 9303 helen.swan@snowbirdfoods.co.uk www.snowbirdfoods.co.uk

London SW19 4AA Contact: Martin Beaver Tel: 0208 069 0700 catherine.young@rapuk.com www.rapuk.com

STONEGATE FARMERS The Old Sidings, Corsham Road, Lacock, Chippenham, Wiltshire SN15 2LZ Contact: Sara Harling Tel: 01249 730700 Sara.Harling@stonegate.co.uk www.stonegate.co.uk

REFLEX PACK PLUS Moat Way, Barwell

Leicestershire LE9 8EY Contact: Melissa Aplin Tel: 01455 852400 melissaa@reflexlabels.co.uk www.reflexlabels.co.uk

ROYAL GREENLAND LTD. Gateway House, Styal Road, PASTA FOODS Forest Way, Norwich NR5 0JH Contact: Stuart Mills Tel: 01493 416200 stuart.mills@pastafoods.com www.pastafoods.com

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

Wythenshawe, Manchester M22 5WY Contact: Solenne Labarere Tel: 0161 4904246 soll@royalgreenland.com www.royalgreenland.co.uk

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

These suppliers are members of The British Sandwich Association and subject to its rules, codes of conduct and accreditation. While the Association cannot guarantee the products supplied by those listed, it does make every effort to ensure that the companies are reputable and offer quality products and services.

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

Robert Potts, Greencore (Producer) THE COMMITTEE

Simon Parton Compass (Catering) Neil Wood, Woods (Independent Sandwich Bar) David Winter, Street Eats (Producer) Anthony Minto, Ginsters (Van Sales) Hannah Pearson, Subway (Sandwich Bar Chain) Peter Mayley, La Baguetterie (Independent Sandwich Bar) Amy James, Greggs (Baker) Marc Faulkner, Denton’s Deli (Caterer) Cathal McDonnell, Deli-Lites (Producer) Caroline Bartrop Freshfayre (Supplier) James Faulkner Leathams (Supplier) Dan Silverston Soho Sandwiches (Producer) SECRETARIAT Jim Winship, Director

Does your Espresso Machine need a

Service or Repair?

We all know serving ‘Great Coffee’ is an absolute must in today’s competitive Foodservice Market, however, how can you do this if your coffee machine isn’t in prime condition?

Are you just putting up with Leaking Group Handles, Leaking Valves, Poor Crema on your coffee or substandard Steam Performance for foaming your milk?

How about having a Group Head Service carried out for just £99.00 +VAT (excluding any parts fitted) if you have a 1, 2 or 3 Group machine1.

If you take advantage of this offer and recommend us to a new customer, then we’ll give you a free case of freshly roasted coffee beans2.

CALL TUDOR NOW on 01708 866966 1

This offer is subject to the espresso machine model you have, your location and status.

2

Offer available on their 3rd coffee case order.

Learn more about the Tudor range of products visit

www.tudorcoffee.co.uk Tudor Tea & Coffee, U31-35 Thurrock Commercial Centre, Purfleet Industrial Estate, Aveley, Essex RM15 4YD

Sales: +44 (0)1708 866 966 Email: sales@tudorcoffee.co.uk COFFEE MACHINES • COFFEE ROASTING • TEA BLENDING • TAKE-AWAY CUPS • ANCILLARIES

Tudor-Advert.indd 1

26/11/2020 10:44