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The UK food to go market is predicted to be worth £23.4bn by 2027, 26% more than pre-pandemic levels, according to the new forecast from insight provider, IGD.
While inflation is set to be the main driver of growth, operators and retailers have an opportunity to support consumers through the cost of living crisis as they look to save money.
This year (2022) the UK food to go channel will be worth £18.9bn, 3% more than its pre-Covid value in 2019. The market has performed better than predicted since the pandemic, but this will slow by the end of the year and throughout 2023 as consumers battle rising energy, fuel and food costs, the researchers report.
Nicola Knight, senior analyst for food to go and author of the forecasts, said: “Foodservice businesses were the biggest beneficiaries of pent-up demand for food on the go last year because of all the innovation they put into working around lockdowns, such as flexible delivery solutions and click and collect offers. But as the cost of living crisis comes in these operators will be under pressure as they become more of a premium option compared with lower priced foodto-go alternatives from a retailer, or preparing food at home.
“Inflation is already affecting many consumers but until now food to go has continued to perform strongly. This will change as the true impact of rising prices really kicks in in the last quarter and takes hold next year. So, while inflation will boost the overall value of the market, volume will, at best, stay the same in 2023.
“The next 18 months will be a challenging period for the sector,
mainly for coffee and food-to-go specialists, as operators attempt to balance rising costs with helping consumers to save money.
“Quick Service Restaurants (QSRs) that focus on communicating their value, particularly around deals and family offers, will do well with consumers that are still looking for the occasional treat without breaking the bank.”
With the focus back on value for at least the next 18 months, retailers are in a strong position, feel IGD. The price point, range and execution of meal deals will become fiercely competitive, as they aim to capitalise on the opportunity.
“During the pandemic, retailers deprioritised food to go space in favour of in-demand categories, leaving them on the competitive
back foot as footfall returned and consumers sought a change from homemade meals. However, if they can get their price, offer and format right, by 2027 retail could more than regain the share lost to foodservice operators during the pandemic to claim 23.7% of the food-to-go market, compared with 22.9% in 2019 and 20% in 2020/21,” added Nicola Knight.
“Key opportunities for retailers over the next 18 months will include strengthening their meal deal offers as consumers become more value-led, and utilising customer data to create tailored offers that are relevant and savings-focused. There’s also an opportunity for them to increase food-to-go ranges to meet consumer needs across a wider variety of meal occasions.”
On 14 and 15 September 2022, hundreds of exciting new innovations from across the café, coffee shop and food to go sector will be on display at lunch!
Taking place at ExCeL London, the unmissable trade show has garnered a loyal following of buyers and senior professionals from Tesco, Pret, Waitrose, Selfridges, Sainsbury’s, M&S Food, Boots, Co-op, Debenhams, Caffè Nero, Costa, Whole Foods, WH Smith, Waitrose, and many more.
Due to increased demand, the show has facilitated even more stand space for 2022, meaning more brands than ever will be showcasing their latest innovations to the industry, report the show’s organisers, in what promises to be a busy event with over 300 exhibitors.
BSA director, Jim Winship, will be chairing two panel discussions. On September 14, the Multi-Site Panel will discuss the challenges, but also some of the positive stories, that innovative multi-site operators are experiencing, and on 15 September, the Independent Sandwich Shop Panel will look at how independent sandwich shops are rebuilding and excelling post pandemic.
London-based reusables brand, Ecoffee Cup, will be in attendance, having relocated almost half of its
product manufacturing back to Ireland. Founder David McLagan commented: “This move has not only bolstered our supply chain, it has also significantly improved our fulfilment times and reduced CO2 emissions associated with manufacturing and shipping by over 60%. We have managed to do this without compromising the unique quality of our products and puts us well on the way to achieving net zero by 2026.”
Food to go hot holding company, Flexeserve (a brand of the Alan Nuttall Partnership), will be present, their ground-breaking developments in hotholding technology having received royal recognition with a Queen’s Award for Enterprise: Innovation 2022, and hailed by CEO, Jamie Joyce as “Flexeserve’s greatest achievement to date”, the award being marked with a reception hosted by HRH The Prince of Wales at Buckingham Palace on 12 July 2022.
Packaging company, Sarbert, will be showcasing their latest recyclable and
sustainable paper cutlery range, which includes a 17cm knife, fork and spoon, plus a 13cm spoon, and Soken Engineering will launch a fully-inclusive range of heat sealing packing systems, aimed at improving presentation, product freshness and reducing waste for delis, cafés and suppliers of artisan packaged produce, including sandwiches, salads, wraps and fresh grab and go snacks.
Baristas, coffee shop owners and operators visiting lunch! will no doubt be keen to sample an exclusive range of CBD products that can be used to transform any standard beverage, including coffee, tea, smoothies or cocktails, into CBD focused drinks, say CBD One, a UK
based wellness company dedicated to the supply of high quality, 100% legal CBD products. Their range has been developed specifically for coffee shops, bars, bakeries, and the hospitality industry, to take advantage of the growing consumer interest in CBD led food and beverages.
Emphasising the fact that breakfast is the most important meal of the day for many, the Great British Porridge Co, who have been creating instant porridges for busy people since 2017, will be at the show. Ready in just 60 seconds and with no added sugar or sweeteners, their range expands across eight different flavours, with each plant-based mix being high in fibre and nutritionally balanced, bursting with flavour from the whole fruit and nuts found in each recyclable bag.
HFSS stands for food products that are high in (saturated) fat, sugar, and salt and refers to the new laws set to come into place over the coming years, limiting how brands promote and advertise these types of foods, and the Protein Ball Co - makers of HFSS-compliant protein snacks – say that they have pulled together everything operators need to know in one handy article, covering rules, regulations, and implications (they’ll also have some nutritious snacks on display to try).
www.sandwich.org.uk
The board of Greggs plc has announced that it has appointed Matthew (Matt) Davies as an independent non-executive director and chair designate.
Matt Davies joins their board with immediate effect, and will be appointed as chair on 1 November 2022, when the current chair, Ian Durant, will step down.
Matt Davies is a widely experienced retailer, say Greggs, and during his executive career held CEO positions at Tesco UK & Ireland, Pets at Home, and Halfords. As a non-executive director, he chaired N Brown Group plc between 2018 and 2021, and was on the board of Dunelm Group plc between 2012 and 2015. He is also chair of private equity-owned Hobbycraft, and is an operating partner at Advent International.
Ian Durant, chair of Greggs, said: “Greggs has undergone a transformation over the past decade and I am proud to have contributed to its achievements as chair. Greggs has entered a new era, now under Roisin Currie’s leadership, and the business is in great shape with a clear strategy. I welcome Matt Davies as my successor as Chair and wish him well.”
Sandra Turner, senior independent director of Greggs, added: “On behalf of the board I would like to thank Ian for his considerable contribution to the Greggs business over the past 11 years and we all wish him well for the future.”
Matt Davies, chair designate said: “I’m really delighted to be taking on this role. Greggs is a great business and a brand that I have long admired. I’m looking forward to working with the board, Roisin and the senior management team to further develop the business over the coming years.”
Hospitality businesses face a damaging combination of mounting costs and supply problems, market analysts, CGA, and provider of cloud-based cost control solutions, Fourth’s, new Business Confidence Survey reveals.
Their exclusive survey of industry leaders shows more than two in three (71%) have seen significant increases in energy costs, while six in 10 (60%) have experienced significant food and drink price inflation. Businesses are also dealing with shortages of key food and drink items, the survey shows. Eight in 10 (81%) have experienced reduced product lines, while more than half have seen products not turning up (62%) or delayed (51%).
With costs of labour and other inputs also squeezing margins, hospitality businesses are being forced to pass on some rises to consumers. Leaders say they have raised menu prices by an average of 9% in the last year, and they plan to raise them by a further 6% in the next 12 months.
Despite the rising costs, hospitality leaders remain focused on making their businesses more sustainable. Half (49%) plan to introduce measures to reduce their carbon footprints, with priorities including reducing energy use or switching to renewable sources, consolidating deliveries, working with greener suppliers, reducing waste and adding more plant-based food to menus.
Sebastien Sepierre, managing
director – EMEA, Fourth, said: “The hospitality industry has had a torrid time over the last two and a half years, and the ongoing supply chain disruption is the latest challenge that businesses have had to contend with. Recent data published by Fourth indicates that average overall costs are up 10% on 2019, and that the average gross profit margin has fallen from 78% to 74% in the last 12 months.
“Leaning on the support of technology and smart solutions is one of the primary ways sector businesses can manage this ongoing crisis. Whether it’s directly comparing suppliers and costs, replenishing inventories, adjusting ingredients in menu items, or simply uncovering what you need and when – smart tech can ease what is continuing to be an extremely tough time for our industry.”
Karl Chessell, CGA’s business unit director - hospitality operators and food, EMEA, added: “The double whammy of cost and availability issues is piling huge pressure on operators’ margins. Combined with the growing cost-of-living crisis for consumers, it means trading conditions will be very tough over the remainder of 2022. Hospitality’s long-term future is bright, but for now leaders will have to find the right balance between absorbing soaring costs and passing them on to guests. The huge supply challenges also highlight the need for urgent and sustained government support for the sector.”
LARDONS
In its first half financial highlights, Greggs reported total sales up 27.1%, with 22.4% LFL (like-for-like companymanaged shop sales performance against comparable period in 2021) sales growth in the first half of 2022 (Q1: 36.9%, Q2: 11.2%).
First half LFL sales were 12.3% higher than comparable period in 2019 with a flat profit outcome primarily reflecting the re-introduction of business rates, increase in VAT and higher levels of cost inflation. In addition, they reported a strong cash position and good liquidity, with net cash at period end of £145.7m, having paid a special dividend of 40p per share (£40.6m total) in April 2022.
70 new shops were opened in the first half, with 12 closures, with 2,239 shops as at 2 July 2022 and circa 150 net new shop openings anticipated in 2022. Extension of evening hours was going well, with delivery service continuing to prove incremental despite recovery of ‘walk-in’ trade.
The Greggs App had shown strong
growth in usage driving loyalty engagement, and new services such as Click + Collect and product customisation were progressing well. New product development had included menu development focused on healthier choices, hot food and evening daypart. New manufacturing capacity was progressing well, the company added, with technology development now focused on digital Greggs Pledge - science-based targets for emissions – had been submitted for verification and National Equality Standard accreditation achieved and a first “Eco-Shop” opened to test solutions to minimise environmental impact of retail operations.
“Greggs delivered an encouraging performance in the first half of the year with sales ahead of 2019 levels. These results demonstrate the continued strength of the Greggs brand and demand for our great tasting, quality and value for money offering,” said Roisin Currie, chief executive.
“During the period we continued to make good progress with our strategic priorities, including expanding our shop estate and making Greggs more accessible to customers through extended trading hours and digital channels.
“In a market where consumer incomes are under pressure Greggs offers exceptional value for customers looking for food and drink on the go. We are well positioned to navigate the widely publicised challenges affecting the economy and continue to have a number of exciting growth opportunities ahead, with a clear strategy for expansion. We remain confident in Greggs’ ability to deliver continued success.”
For the first time ever, this year’s UN climate change conference - COP27 - will host pavilions dedicated to food system change, including the Food4Climate Pavilion organised by global food awareness NGO, ProVeg International, and 15 other partners from around the world.
COP27 takes place in Sharm el-Sheikh, Egypt in November this year and the Food4Climate Pavilion will be setting out to highlight to the nearly 200 country delegations visiting the conference how the food and agriculture system needs to change in order to effectively tackle the climate crisis.
Worldwide, meat and dairy production provides just 18% of calories consumed, but uses 83% of global farmland, it is claimed. In addition to this, global greenhouse gas (GHG) emissions from animal agriculture are twice those from plant-based diets, so policies need to be pushed that encourage plant-based nutrition, it is also claimed, and without addressing food systems at UN level, global climate targets such as those set out in the Paris
Agreement, will not be met, it is felt.
“Approval by the UN to set up the Food4Climate Pavilion at COP27 really marks a tectonic shift in the UN’s approach to food systems,” said Raphael Podselver, head of UN advocacy at ProVeg.
“We hope the pavilion will engage policymakers around the world to address the challenges posed by agriculture and encourage countries to embrace the solutions,”
Under the banner, Diet Change Not Climate Change, ProVeg and partners say that they will be engaging UN member states to transition to more plant-based food systems and diets as part of their climate policy.
“Inaction on food systems at this stage is no longer an option. We need to transition more to plant-based diets to bring down both methane and CO2 emissions effectively,” Raphael Podselver added. “The scientific evidence shows that this transition can help put the brake on climate change as well as ensure food security for future generations.”
Labelling and packaging provider, Planglow, has announced the appointment of Richard Newman as its technical director.
Richard Newman has been with Planglow for more than two decades. Originally employed as technical support advisor for an early version of Planglow’s bespoke label printing software, he has risen through the company and currently heads up Planglow’s technical division. He is a systems engineer and manages both the support and software development teams, ensuring first class technical support to Planglow’s customers while also overseeing the ever expanding capabilities of the company’s multiaward winning labelling and menu software LabelLogic Live. He is also the first technical director to be appointed by Planglow.
“Having joined Planglow so early on, working my way up through a variety of technical roles has offered me unique insights into both the company itself as well as the industries it operates within. I look forward to bringing these to the board in a more formal capacity and helping to shape the company’s future,” said Richard Newman.
“It’s the people who you work with as much as the role itself that makes a job. Planglow has a strong family ethos and without that, I don’t think the company would be the same.”
Planglow’s managing director John Scott added: “Richard is integral to Planglow, his experience and expertise are a cornerstone of our business and it is a pleasure to have him the join the board.”
Customers of Sysco’s businesses in Great Britain, Brakes and Sysco Speciality Group, will begin to receive deliveries from zero-emissions vehicles as part of a programme to understand the challenges and opportunities for decarbonising Britain’s largest foodservice fleet, and building on Sysco’s commitment to add nearly 2,500 electric vehicles to its U.S. fleet.
The GB pilot will include a range of temperature-controlled electric vehicles, including two 19-tonne Heavy Goods Vehicles (HGVs) and two electric vans, across both Brakes and Sysco Speciality Group depots. Sysco hopes to provide a model for electric multi-temperature HGV deliveries as it tests the performance of the vehicles and batteries, collects data and builds understanding around the complexity of charging and route planning, and identifies the infrastructure required.
Mark Jenkins, supply chain and operations director, Sysco GB, said: “Our vehicles cover almost 60 million miles a year. Transforming our fleet to zeroemissions will be vital to achieving the Company’s ambitious science-based climate targets and supporting our customers to achieve their own. We’re excited to be delivering to customers in zero-emission multi-temperature vehicles, which can save around 69 tonnes of carbon per HGV each year. When you consider the impact of expanding that to our entire fleet, the potential is huge.”
The first vehicles, including an Electra 19-tonne multi-temperature HGV, arrived in July and will move around the network to test different routes and ways of working, say the company. However, there are still many barriers to converting the entire fleet – primarily cost and infrastructure.
“Innovation in electric vehicles and battery technology is moving incredibly fast, and vehicle range is no longer the biggest barrier. To convert our entire fleet would require significant investment in the UK’s charging infrastructure and a commitment from the industry to invest in the vehicle technology and therefore lower the cost. We are investigating all options and welcome partnerships with industry and government to join us in pioneering the future of foodservice delivery,” added Mark Jenkins.
The new vehicles support Sysco’s climate goal to reduce emissions across its global operations and the company’s entire value chain. It will see the company aim to reduce its Scope 1 and 2 emissions by 27.5% between 2019 and 2030, and support suppliers, representing 67% of spend, to set their own science-based targets by 2026.
Mediterranean foods supplier Dina Foods has expanded its flatbreads range to include Tannour® flatbread, baked in an authentic stone oven for a light and delicate texture, say the company.
The versatile flatbread was launched in response to growing demand for quick and healthy meal-time solutions, says Dina Foods project manager Wilda Haddad, and can be served filled, or spread with a sauce or topping like a pizza base, or enjoyed with dips.
It can also be presented as a meal accompaniment alongside curries or tagines, they add.
The new bread boasts a number of health claims such as its a source of protein. It’s also low in sugar, suitable for vegetarians and has no added artificial colours or flavours and is also rich in vitamin D, say Dina Foods.
GoodMills Innovation has launched VITATEX® Vegan-Snack-Mix – a novel premix for burgers and meatballs, as well as savoury bakery and snack fillings, and based on wheat proteins. The mix has been specially adapted for production in the bakery and impresses with its ease of processing, with products featuring the VeganSnack-Mix characterised by a juicy bite and authentic meat flavour, claim the company.
Vegan and vegetarian products are now part of everyday life, whether for a main meal or on the go snack, with plant-based meat alternatives becoming increasingly popular, observe GoodMills, with bakers and butchers with snack counters, bistros, canteens and other foodservice providers expanding their product ranges to meet this growing demand.
As a wheat protein-based mix, the VITATEX® VeganSnack-Mix offers a good solution for the production of meatballs of all sizes and burgers, as well as bakery and snack fillings. Processing is extremely simple, the company add, with the mix combined with water and oil, and then shaped and ready for use.
Manufacturers who want to give their products an individual touch can refine the mixture with additional spices or fresh ingredients in line with their own ideas. The subsequent processing is similar to that of a meat mass. It is freezer-stable in both the raw and baked state, and can be prepared in a pan or deep fryer, in the oven or on the grill.
Although more and more consumers are giving up meat, they certainly have no intention of sacrificing indulgence. Meat alternatives must therefore meet the highest sensory standards, especially when it comes to the flexitarian target group, feel GoodMills. Thus, when developing basic recipes with the VITATEX® VeganSnack-Mix, GoodMills Innovation say they have placed particular emphasis on a meat-like flavour profile as well as authentic texture, and depending on the final product concept, the recipes can be individually refined with fresh ingredients such as vegan cream cheese or vegetables (the VITATEX® Vegan-Snack-Mix is also suitable as a basis for vegetarian product concepts and can be expanded with appropriate ingredients).
The Burnt Chef Project has released a new Work Related Stress Guide, designed to provide insight to employers and leaders in the hospitality sector on how they can start to strategically tackle workrelated stress within their place of work.
In 2020/21 stress, depression and anxiety accounted for 50% of all work-related ill health cases, the main work factors cited by respondents as causing work-related stress, depression or anxiety were workload pressures, including tight deadlines and too much responsibility with lack of managerial support (2021 HSE Work-Related Stress Report).
Work-related stress is an acute and/or ongoing state of exhaustion that leads to physical, mental or emotional exhaustion and prevents people from functioning safely and
within normal boundaries. Workrelated stress affects a person’s health, increases the chance of workplace injuries occurring, and reduces performance and productivity within the workplace.
Kris Hall, CEO of the Burnt Chef Project said: “Our industry is facing more pressures than ever before, yet we’re not always equipped to deal with the issues this may bring to individuals within our team. We’ve developed this publication to assist
employers and persons with duties under Occupational Health and Safety laws to comply with those laws in relation to work-related stress in the workplace.
“With work-related stress affecting such a high proportion of our team’s wellbeing, it’s time to put the resources in place to support our team’s wellbeing and arm our managers with the tools they need to help their staff thrive, not just survive. Our free guide has been compiled with information, knowledge and expertise within the field of hospitality workplace wellbeing and is designed to help employers start implementing procedures to tackle work-related stress and its impact on both wellbeing and performance.”
For further details, head to https:// www.theburntchefproject.com/ workplacestressguide
Simply Lunch, the South London, family-run sandwich business, that has been producing and crafting delicious food since 1979, have introduced their new Simply Special range, which brings together high-quality ingredients and exciting flavour combinations, including Ham Hock & Chunky Egg, Chicken & Chorizo, Veggie New Yorker, and Greek Style Chicken.
They have also removed beef from the entire menu, because of the environmental impact caused by beef production, they report, and due to the amount of greenhouse gasses it emits and limited resources available,
saying that they believe this decision is in line with their mission as a company to create better food solutions for their customers and future generations.
In fact, the whole product has been designed with the environment in mind, point out the firm, as all plastic has been removed from the packaging too, leading to a reduction of over nine tonnes of plastic waste going to landfill
The Urban Eat brand says that it is back with the first in a pipeline of new and improved lunchtime eats - Urban Eat Sub Rolls.
The rolls, which come with three different fillings, are available across travel, convenience, education, contract caterer and foodservice channels.
The range comprises a new, perfected recipe for the existing, and bestselling, Ham & Cheese sub, made with smoked ham and creamy cheddar and topped with mayonnaise, as well as a brand new Chicken Salad, made with sliced chicken breast, lettuce, tomato, and cucumber with a lemon mayonnaise. Another new addition – Tuna Crunch – is a classic tuna and mayonnaise combo with added crunch and flavour thanks to cucumber, sweetcorn, onion, and red pepper.
Urban Eat, which is part of Fresh Food for Now Company and owned by Samworth Brothers Limited, has also introduced a new, improved roll for the range. Not only is it larger and more sumptuously soft than before, but it’s also glaze-topped for a deliciously satisfying eat, say the company.
Abigail Ehoff, brand manager at Urban Eat, said: “The food to go sector is showing great signs of recovery with more of us out and about, so we’re delighted to bring our higher-quality sub range to market ahead of a great summer! This launch is also just the beginning. We’ve been busy working behind the scenes to take our full portfolio from good to great, and we can’t wait to reveal all soon. Watch this space…”
(the insert that was previously used having been changed for a cardboard alternative). As a finishing touch, add the company, they have also updated the designs on the outside of the packaging with the sandwich outer packaging now featuring illustrations that represent and showcase the delicious ingredients featured within each product.
There is nothing on the market quite like it, it is claimed - a low-cost gadget (RRP £12.99) that combines convenience, speed by offering a great way to create a healthy snack or meal in the form of a sandwich. Manufactured in Britain, CRIMPiT has taken off in the past seven months, having been featured in Davina McCall and Michael Douglas’s podcast series Making the Cut. It has also caught the attention of various social media influencers such as Mrs Hinch (Instagram lifestyle influencer Sophie Hinchliffe).
Helping to create healthy toasties using thin bread, the CRIMPiT enables sandwich-makers to make the perfect crimped parcel with all the ingredients locked in with no waste or mess, claim its creators. The resulting parcel can be popped into a toaster, or used under the grill, in an air fryer or even for a dry fry in a pan.
“We are super excited by the launch of this new product into the UK market. The response has been incredible so far and we are looking forward to the year ahead,” said CRIMPiT company co-founder, Mike Harper.
Low cost gadget helps to reduce sandwich waste and mess
Country Choice have launched a new bake in pack Savour It! Toasties aimed at outlets with limited labour and cooking facilities.
The four varieties of individually wrapped toasties come frozen and ready-assembled in ovenable film, ready to bake in around 25 minutes. They can then be displayed in the hot unit for up to four hours, but with the British public eating more than four billion toasties a year according to The Yorkshire Creamery, 2020, data, they probably won’t last that long, feel County Choice.
The Four Cheese & Onion Toastie is a white bloomer filled with Vintage Cheddar, mozzarella, red Leicester cheese, béchamel and red onion, then topped with béchamel, Cheddar, mozzarella and red onion. The Ham & Cheese variety is a white bloomer filled with Wiltshire ham and mild Cheddar cheese, topped with béchamel, Cheddar and mozzarella.
The Tuna Melt Toastie white bloomer is filled with tuna, spring onion and mozzarella, and the BBQ Chicken
flavour is packed with BBQ chicken, mozzarella, mustard, béchamel and pink pickled onion. Both are finished with a generous topping of béchamel, Cheddar and mozzarella cheese.
All four toasties come in compact, freezer friendly packs of 20, and have an RRP of £3.95 per unit, making them an attractive value for money grab and go option.
Hundreds of independent takeaway owners have written to the government and both Conservative leadership candidates to plead for support in the wake of skyrocketing energy bills and rising costs.
In an open letter backed by the British Takeaway Campaign - the body which represents the nation’s independent takeaway industry - more than 750 restaurant and café owners have urged the government to take immediate action to ensure they’re able to keep their doors open.
The restaurants have said the government must take the following measures.
Cut VAT to reduce the cost of energy and keep food affordable for customers.
Provide grants to small businesses to cover the immediate cost of energy bills which are set to increase eightfold in some cases.
A moratorium on ‘red tape’ which is piling costs onto the smallest restaurants.
Provide business rate rebates and greater forbearance from HMRC in agreeing repayment plans with
commercial taxpayers in arrears.
Restaurants cannot afford to wait another month without practical and financial support being introduced, say the businesses. Indeed, many of the restaurants the British Takeaway Campaign supports, including some owned by the campaign’s board members, have shut down in recent weeks, they report.
Their letter states: “Day after day, Britain’s smallest restaurants are having to close their doors for good. This isn’t only detrimental to the Treasury’s tax take, but to our communities and culture. The local curry house has been part of the fabric of Britain for generations, while the local fish and chip shop is synonymous with our heritage worldwide. If we lose these our local favourites, we risk losing part of what makes us British.”
Commenting on the publication of the open letter, Ibrahim Dogus, chair of the British Takeaway Campaign added: “The government has waited until the last moment to act before, but now cannot be one of those times. It must work with the Conservative leadership
candidates on a plan to support Britain’s smallest restaurants before it’s too late.
Restaurants are going bust every single day, and the hundreds that have signed this letter, and the many more the British Takeaway Campaign represents, don’t want to be another boarded up shop.”
Launched in 2017, the British Takeaway Campaign (BTC) is an umbrella group which represents those involved in the supply and preparation of the nation’s favourite foods. They aim to secure recognition of the economic, social and cultural contribution of the takeaway sector and to back its growth by boosting skills and improving access to training.
Their members are wide-ranging, including the British Kebab Awards, Just Eat, UK Hospitality, National Federation of Fish Friers, Bangladeshi Caterers Association, Nationwide Caterers Association, Catering Equipment Suppliers’ Association, UK Bangladesh Catalysts of Commerce and Industry, Foodservice Packaging Association, Curry Life, QuickBite, the Night Time Industries Association, and K10 Restaurants.
The countdown has begun for the annual search among the sandwich stars as we set our course for the Sandwich & Food to Go Industry Awards 2023.
The Sammies are the benchmark for excellence in our industry, with awards acknowledging new products, marketing initiatives, overall performance and so much more presented to retailers, manufacturers, and suppliers alike.
It’s packaging Jim, but not as we know it.
Winners in 2022 included Kevin Vyse and Will Mercer, whose work on developing a revolutionary new packaging film earned them the coveted Sandwich Industry Award.
Meanwhile, The Soho Sandwich Co. were named best manufacturer and M&S carried off three trophies as a reward for their efforts during the year.
The Sammies team will be on stand L170 at the lunch! show on 14-15 September 2022 with details on how you can enter the awards, how the judging works, and to answer any questions you may have.
The winners are announced at the Sandwich & Food to Go Industry Awards Dinner which takes place on 4 May 2023 at the Royal Lancaster London.
Over the coming pages you’ll find an outline of each of the award categories. Full details of each award and how to enter will be on the awards website www.thesammies.co.uk – from 14 September 2022.
This award shines a spotlight on the independent retailers which so often lead the way in new trends and tastes.
This award recognises development and innovation by suppliers and focuses on new ingredients.
This award recognises the work being done to provide consumers with new, interesting and innovative healthy eating products.
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.
This award recognises development and innovation by suppliers and focuses on new packaging and equipment.
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 strategic goals.
This award recognises business developments that have helped progress the industry.
This award recognises the overall contribution made by manufacturers to elevate and grow the industry.
Sponsored by Sponsored by Sponsored bySponsored by
This award recognises development and innovation in the food to go market by manufacturers and foodservice businesses.
Open to any sandwich (not a range) this award rewards innovation within the sandwich market, in both the hot and cold sectors.
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 En Route Retailer Award
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.
Sponsored by
Presented to a business or individual who the BSA Management Committee consider deserves recognition for the work they have done to advance the UK sandwich and food to go markets.
Sponsored by
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.
This award recognises those retailers who have done the most to develop their business over the last year.
Sponsored by Sponsored by
The nation’s favourite event for the food to go sector - lunch! - returns to ExCeL London on 14-15 September 2022, and with 300 exhibitors now confirmed, this year’s visitors will be able to see and sample more new food to go and drink products than ever before.
lunch! features everything in the food to go sector from fresh ingredients, seasonal salads, innovative sandwiches, tasty cakes and crisps, snacks, drinks, juices, smoothies, and baked goods to the latest IT, interior design, equipment, signage, packaging, and much more.
Annually, the event attracts senior professionals from some of the biggest cafés, coffee shops and retailers in the UK, including Starbucks, Pret, Soho Coffee Co, Coffi Lab, 200 Degrees Coffee, Costa, Waitrose, Tesco, Boots, Sainsburys, M&S Food, and others. They come to discover the latest products (some launching for the first time) and learn about latest trends in the show’s ‘free-to-attend’ seminar programme (across three theatres).
“lunch! is super impressive with lots of great new and established brands that will continue to drive food to go forward. Innovation is key in this sector, especially as many operators recover and I see lots of it on display,” says Guy Meakin, trading director, Pret.
“lunch! is a great show, and the last event was just the tonic we all needed to positively kick start our industry again and rekindle old friendships,” says Jim Winship, director, the British Sandwich & Food To Go Association.
Global food packaging manufacturer, Sabert, will be at the show, having launched a new patented recyclable paper cutlery range made from paper produced from sustainable forestry and which has full FSC® (Forest Stewardship Council®) chain of custody accreditations. Made from virgin cellulose, the cutlery is fully recyclable in the paper waste stream.
“This new recyclable paper cutlery range is a remarkable innovation on the market, as it combines sustainability, excellent recyclability and outstanding performance,” says Sabert Europe marketing and innovation manager, Gisèle Nonnweiler.
“The challenge was to develop sustainable cutlery made from paper, which is strong, robust, and performs well with stiffness and cut quality when used with hot or cold foods. There are many non-plastic alternatives on the market, but it is a challenge to find an alternative that combines rigidity, good cut quality, a pleasant mouth sensation and does not adversely affect the taste of food.
“We invested heavily in R&D in order to develop this new paper cutlery range which delivers high performance in terms of rigidity, cut quality and resistance. The resulting innovation – which is owned and patented by Sabert – is so effective that our new paper cutlery’s performance is very close to plastic cutlery.”
The company specialise in manufacturing and marketing food packaging, disposable high-quality tableware and compostable food packaging and tableware, and through its various partnerships established with some of its customers, Sabert Corporation Europe commits to develop its products and its production’s processes in a sustainable way.
Designed for ‘food on the go’ SMEs, on stand L1272 Soken Engineering will launch a fully-inclusive range of heat sealing packing systems at the show, aimed at improving presentation, product freshness and reducing waste for delis, cafés and suppliers of artisan packaged produce, including sandwiches, salads, wraps and fresh grab and go snacks.
A recently acquired subsidiary of Jenton International, Soken Engineering developed the 3-in-1 Heat Sealing System for vendors and outlets of fresh packaged foods sold in micro-markets of all sizes, including cafés, garden centres, hospital and workplace catering facilities, vending machines, garage forecourts and drive-throughs.
Rather than hand-packing lunch items in takeaway cartons/boxes with press-on lids that can be prone to air leaks and fast-track spoiling, Soken’s 3-in1 Heat-Sealing System will reveal how it achieves the perfect pack seal on the widest variety of lunch and snack products. With only a simple tool change, artisan businesses now only need to invest in a single system to improve pack presentation, hygiene and preserve lunchtime foods by up-to three days; putting an end to preventable food waste and subsequent lost profits, claim the company.
For small and independent cafés, the 3-in-1 Soken range comprises the level 1 machines that seal takeaway lunch items freshly made and packed individually to order. The level 2 machines – which seal up to four packs at the same time – are engineered for caterers supplying mobile vans and local shops. For higher output suppliers, the level 3 intermediate automated systems perfectly seals up to 48 packs per minute (ideal for medium sized businesses such as airline caterers or large garden centre chains).
All Soken equipment is manufactured in the UK and backed by a two-year return to base warranty, say the firm. As all tooling and parts are designed and manufactured in-house, spares can be provided within very short time scales, meaning that if a caterer has any unusual packaging requirements, bespoke tooling can be developed.
For additional convenience, Soken can supply all associated consumables, including sandwich packs, ready meal trays with lidding film and salad boxes. Plastic-free packaging options are also in development.
Stephen Hawes, Soken Engineering sales manager explains: “If sandwich boxes and salad packs are not sealed properly the shelf life of the food is compromised leading to waste and reduced profits. Our versatile easy to operate 3-in-1 ‘fresher for longer’ packaging systems give catering outlets and vendors the ability to sell a wide range of foods in tamper evident heat sealed packaging which extends shelf-life considerably. As a business we are always striving towards net zero so helping reduce food waste is a key priority.”
Visitors attending the show’s everpopular panel sessions will also benefit from expert strategies and ideas from a host of coffee shop and food to go leaders and influencers talking
about everything from marketing and profitability to innovation, procurement, expansion, staffing and more.
lunch!’s event director, Katie Tyler says: “We’re thrilled to be offering trade visitors a free, world-class speaker programme alongside hundreds of
innovative new products at lunch! We’re especially excited to be bringing together such an incredible line-up this year with some of the biggest names in the business – who’ll be sharing some invaluable insights and all-important advice for our industry. It’s definitely not one to miss!”
The show will host exclusive interviews with Ganan Kanagathurai (CEO, itsu), Will Stratton-Morris (CEO of Caffè Nero), Marta Pogroszewska (MD of GAIL’s Bakery) and other industry names, including Mikey Pearce (cofounder of Clean Kitchen), Neil Sebba (managing director of Tossed), Stasi Nychas (co-founder and COO of Neat Burger).
“Having attended dozens of trade shows over the years, this is unquestionably one of the best. Vibrant, quality players and very engaging,” adds Will Stratton-Morris, CEO of Caffè Nero.
Chaired by Jim Winship, director of the British Sandwich & Food To Go Association, and featuring Nilesh Bhudia (company director of Temptations) and Peter Mayley (business manager at La Baguetterie), this important panel will look at how independent sandwich shops are rebuilding and excelling post pandemic.
For trends, invaluable insights and exclusive research, Gavin Rothwell, founder and managing director of Food Futures Insights will share his perspectives from across Europe, North America and beyond on how food to go is evolving and the best practice that is leading the way.
Simon Stenning will present forecasts for the food to go market, outlining the key drivers for market performance in 2023, along with the major developments and trends that all operators and suppliers need to be planning for.
The full programme can be viewed online at www.lunchshow.co.uk/ programme.
As well as providing insights and inspiration across three theatres, the show will feature a bustling show floor with over 300 exhibitors.
Brands like INTUNE Drinks, Wunderfish, Days Brewing, CANNA COFFEE, Brew-it Group, Decent Packaging, Miami Burger, Peak, Nestlé, OH MY GUM! – and others - are all making their lunch! debut.
They will join returning big names including KIND Snacks, Innocent Drinks, UCC Coffee, Delice de France, Soho Sandwich Company, ProAmpac, TRIP Drinks, Magrini, Hippeas, Radnor Hills Mineral Water Company – and many more.
Herbal Infusion is exhibiting its new Co Crunchy pumpkin seeds toasted to perfection and coated in a vegan sour cream & chives seasoning. Each 35g bag offers: 12g Plant-Protein, 2g Carbs, 2g Fibre and 50% Less Salt.
Ninju is introducing the Ninju Kids Super Shot. A chilled blend of water, fresh fruit juices, natural vegetables, added vitamins and minerals (A, C, D, calcium, magnesium and zinc).
LoveRaw is promoting its new Nutty Choc Balls, a crunchy hazelnut coated in delicious hazelnut cream, covered in a crisp wafer shell and coated with LoveRaw’s iconic milk choc and hazelnut pieces. Each pack contains two individually wrapped plant-based chocolate balls, free from palm oil and anything artificial.
Waterbomb is exhibiting What A Juice LIGHT – Tropical. Each 150ml serving gives 45% of the daily vitamin C, D and zinc recommendation to support your immune system and metabolism.
BOL Foods is promoting its NEW and IMPROVED BOL Power Shakes: a nutritionally complete meal in a bottle packed with 100% plant-based whole foods and all 26 essential vitamins and minerals. Powered by 20g high protein and with no added sugar. Available in 4 recipes: Chocolate Peanut Butter; Chocolate Orange; Vanilla, Oats & Almond; Mango & Coconuts.
cultures - the ideal invigorator for the gut.
Delicious Ideas Food Group is exhibiting Plastic Free Grab ‘n’ Go range of snacks. They feature a mix of vegan, low sugar, and high protein options, including salted pretzel pearls, fruit and nut, gourmet jellybeans, hot and spicy nut & corn mix and more.
Love Corn is showcasing its new flavour - Chocolate Crunchy Corn. It features classic crunchy corn made with the smoothest milk chocolate with a hint of sea salt.
INTUNE is promoting its range of award-winning CBD sparkling soft drinks. Created to bring CBD out of the health space and into the everyday, INTUNE fits into the lives of busy people: from a zesty accompaniment for a working lunch, to a mid-afternoon pick-me-up.
Epic Oats have created a range of flavoured instant oat pots with an innovative healthy granola topper to add texture, flavour and interest.
Sharpak part of Groupe Guillin has unveiled a new innovative hybrid packaging for sushi, bakery, and deli designed with multiple benefits for food-to-go, retailers, consumers and importantly, the environment.
As for new products, here’s just a taste of what’s available to see and sample at the show.
SOHO Sandwich Company have partnered with THIS!, the UK’s fastest plant based business in the UK to inroduce THIS isn’t Chicken & Sweetcorn and THIS isn’t Coronation Chicken sandwiches. High in protein, fibre and are good for the planet.
Wunderfish GmbH is promoting BettaF!sh TU-NAH that tastes like tuna but made with seaweed and legumes, BettaF!sh TU-NAH is the most authentic vegan alternative to tinned tuna on the market – 100% plant-based and high in protein.
Agua De Madre is showcasing Blood Orange Bitters 25cl - perfect single serve award winning water Kefir with a Blood Orange Bitter flavour. This functional drink has 55 billion live
That’s just a small snapshot of lunch!’s eclectic exhibitor list, which has come to be known for promoting emerging start-ups and speciality producers alongside some of the industry’s best-known suppliers.
View the full exhibitor list online at exhibitormanual.lunchshow.co.uk.
lunch! will return to ExCeL London on 14 and 15 September 2022. The show will co-locate with Casual Dining (the definitive trade event for the restaurant, pub and bar sector) and Commercial Kitchen (the essential event for executive chefs and leading decision makers from all types of professional kitchens). To register for a free trade ticket, please visit lunchshow.co.uk and quote VLU45 to save the £20 door fee.
Opening times – 10am to 5pm both days (last entry 4pm)
Dates – Wednesday, 14 and Thursday, 15 September 2022 Venue – ExCeL London Website – www.lunchshow.co.uk
In August, with deep regret, Samwoth Brothers announced the death of their life president, Sir David Samworth, who was aged 87. Sir David Samworth CBE DL helped shape the modern food industry over a long and successful business career, and also gave distinguished service in many other roles, including as a philanthropist, public servant, soldier and devoted family man.
“This is a significant moment for our business. Without Sir David, supported by his late brother John, there would be no Samworth Brothers. It was the vision, drive and values of the two brothers that laid down the strong foundations of our business and which drove such outstanding success. Whether in his early days growing the original Samworth family business or later building Samworth Brothers, a strong set of values always permeated David’s business life,” said Mark Samworth, current chairman of Samworth Brothers (Holdings) Ltd (and Sir David’s son).
“He placed great importance on people as the cornerstone of any successful organisation and always sought to create a working environment that reflected this ethos. He also believed quality had to be at the heart of any business, whether that was quality of facilities, the product, customer service or our relationship with suppliers. He was enormously proud of the business and the achievements of everyone in Samworth Brothers.”
Throughout all the years that he grew the family business with his late brothers Frank and John, a strong set of values always characterised Sir David’s business life. In particular, he placed great importance on people as the cornerstone of any successful organisation and always sought to create a working environment that reflected this ethos. Quality was also an
important foundation upon which the business was built after the privations and sacrifices brought about by the war. ‘Quality is a way of life’ was, and continues to be, the Samworth Brothers company motto with Sir David noting that ‘Quality control is not on the slide rule. Quality control is in the mouth.’
David Samworth was born in Birmingham in 1935. His grandfather, George Samworth, had begun the family firm in the late 1890s as a pig dealer in Birmingham, with the business further developed by David’s father, Frank Samworth. Like his elder twin brothers John and Frank, David was educated at Hallfield School, Birmingham and Uppingham School in Rutland.
He was always destined to join the family business, but first undertook national service joining the Royal Leicestershire Regiment and was sent as a Second Lieutenant to Khartoum in Sudan and served as aide-de-camp to the Governor General, leading to a lifelong interest in Africa. His first job in the family business, known then as TN Parr, was in 1956 at John Tebbitt, a recently acquired firm of pig slaughterers and bacon curers operating at Cradley Heath, Stafford.
The TN Parr business continued to grow, and David took over from his father as managing director. Understanding that the business world was changing and that new skills would be needed, David undertook a business management course at the Harvard Business School in the lead-up to this new role. Further growth continued, culminating in the purchase in 1969 of Pork Farms, a well-known competitor to the existing TN Parr business, which doubled the size of the operation. This was the period of the emergence and development of the major grocery multiples which helped to further drive business growth.
David Samworth led the flotation of Pork Farms in 1971, which by now was one of the leading food businesses in the UK. In 1978 the business was sold to Northern Foods, and soon afterwards
David and John Samworth set about creating a new, and ultimately, even more successful independent food business, Samworth Brothers.
John Samworth had purchased an interest in a small pasty company in Cornwall called Ginsters in 1977 and in 1986 this acquisition was joined by a Leicester business, Walker & Son; the foundations of Samworth Brothers were created by these two purchases. A period of very significant organic growth followed. David and John observed changes in UK eating habits such as the advent of a fast-growing market for sandwiches that by 1991 was worth £1.8 billion a year. In 1993 the group opened a state-of-the-art bakery, Bradgate Bakery, in Leicester with the potential to make 50 million sandwich units a year. Other innovations followed including moves into convenience meals and desserts.
David stepped down as group chief executive in 1999 and relinquished his role as chairman in 2005 becoming a life president of the business. The group’s turnover has grown from £1 million in 1977 to £200 million at the time of his departure in 1999. The group is now a £1.4 billion turnover business with more than 11,500 people and still owned by the Samworth family.
David also played an active role in the wider food sector through his career. Following the sale of Pork Farms to Northern Foods, David served as chairman of the Meat and Livestock Commission from 1980-84, receiving a CBE for his work, and was a council
member of Food of Britain. He was also a non-executive and later executive director of Imperial Group from 1982 to 1984 and a non-executive director of Thorntons Ltd from 1991 to 1993.
He was also a strong champion of traditional regional foods, supporting the successful applications for Protected Geographical Indicator status for Melton Mowbray pork pies and the Cornish pasty.
Beyond the business world, he and his wife Rosemary set up the Samworth Foundation in 1978 in a desire to give back to their local community and to support other international causes, particularly in Africa.
Education was always a particular interest for Sir David and the Samworth Foundation has supported the establishment and development of three academies in Leicestershire and Nottinghamshire as well as other international education projects.
Sir David also served on the Trent Regional Health Authority and as Deputy Lieutenant and High Sheriff of Leicestershire. He was knighted in 2009 for his services to charity. His values were always underpinned by his strong Christian faith, and Sir David had a long association with Leicester Cathedral – he served as the president of the Honorary Canons and supported the cathedral in its fundraising to make Leicester the final resting place of King Richard III.
Outside of business and charitable commitments, Sir David was a champion of farming and the countryside. He married Rosemary in 1969 and has four children, three daughters and a son, and seven grandchildren.
COFFEE,
PRIDE OURSELVES ON PROVIDING EXCEPTIONALLY FRESH COFFEE AT AFFORDABLE
Despite the unsettled times that have been, and continue to be, experienced by the hospitality sector, the suppliers who support it are helping operators to meet the challenges by offering authentic and versatile bread products.
According to an Ibis World report (Bread and Bakery Goods Production in the UK – Market Research Report, March 2022), the bread and bakery goods production industry has had a difficult few years, with challenging operating conditions being experienced between 2017 and 2022.
During this time, the UK industry declined 0.4% per year on average, in fact. However, the market size is expected to increase by 2.3% in 2022, they report, with the measured revenue of the breads and bakery goods production industry at £8.1bn this year, it is anticipated.
Of course, the impact of the Covid pandemic has been substantial, but the re-opening of foodservice establishments this year is expected to support industry revenue growth. Alongside the difficulties caused by the pandemic, a shift in consumer attitude - such as a rise in health consciousness around food items and an increase in demand for free-from products - has contributed to subdued sales, particularly for cake and pastry goods, says the report. These trends add pressure to the industry, especially at a time when consumers’ disposable income has hit a low.
Despite this, consumer appetite for artisanal foods continues to grow, providing producers with opportunities for further expansion in new and innovative bakery products to address demands for high quality, value for money goods.
The pandemic has caused considerable disruption to many in the hospitality sector and for one thing, the conflict in the Ukraine has destabilised global grain supplies, with disruption to natural gas supplies and fertiliser markets also causing further negative effects for crop production, it is claimed.
“The pandemic continues to have a knock-on effect on production; the biggest challenge we continue to face is staffing, and as a result we are considering investing in equipment that frees up manpower,” reports David Jones, managing director of sector supplier, Pan’Artisan Ltd.
“Ongoing inflation across all raw materials, as well as increases in utilities, is a big challenge for all producers at present, with costs rising to unprecedented levels. Although the cost of ingredients has increased, this has not directly affected our production and we continue to remain a high quality brand, ensuring the quality of our product range remains consistent.”
Pan’Artisan offers a varied bakery range that includes frozen, fully and part-baked products for foodservice such as dough balls, gluten-free dough pucks, pizza bases and speciality breads.
Utilising a wealth of experience, bakery skills and a passion for producing premium quality products, the company provides operators with the benefits of consistency and efficiency along with labour-saving, cost-effective products, and enables the ability to provide a bespoke finish and thus create a unique, signature bread for baking off in their operation.
Their capabilities also extend to one to one training via customer site visits or through ‘hands on dough’ workshops held at Pan’Artisan’s own development kitchen to further enhance skills and allow operators to further discover the potential of their dough range in relation to their applications.
“Wraps have become very popular in the food service sector, both as a food-to-go item and as part of sit-down menus,” explains Gordon Lauder, MD of frozen food distributor Central Foods.
“There are many alternative flatbreads that can also be used as wraps, and this gives caterers the option
of dialling up their sandwich menu to ensure they stand out.”
The company has launched a range of KaterBake Lebanese flatbreads for its foodservice customers. The new breads are available in a selection of flavours and sizes and can be used as wraps, pizza bases, traditional accompaniments to hummous and dips or for dipping into olive oil flavoured with herbs.
Also known as Khoubz - the Arabic word for bread - the KaterBake Lebanese flatbreads are extremely versatile and can more than earn their keep in any kitchen, claim the company, given their flexibility.
“We are very pleased to be expanding our range of exciting breads for the foodservice sector with this selection of KaterBake Lebanese flatbreads,” says Gordon Lauder.
“Many foodservice operators have streamlined, or simplified, their menus as a result of the Covid pandemic due to staff shortages, supply chain issues or uncertainties over demand. So we feel that products like the KaterBake Lebanese flatbreads can be a blessing in any kitchen as they are so versatile and can be served in a number of different ways at different points in the day.
“Frozen bread is particularly useful for foodservice operators too, as it ensures that there is always a supply of ‘fresh’ bread to hand.”
The new range features eye-catching beetroot, carrot and spinach flatbreads, along with plain versions. The flavoured options are available in 10” diameter, while the plain flatbread is available in 8”, 10” and 12” diameter sizes.
“A quick and easy, traditional way of serving Lebanese flatbreads is to top
with herbs, such as za’atar, feta cheese or minced meat and slice or fold to serve for a Middle Eastern version of pizza,” adds Gordon Lauder.
The KaterBake Lebanese flatbread is halal approved and has a defrosted shelf-life of three days when unopened. It is also suitable for vegans and vegetarians, which makes it perfect for the growing demand for plant-based sandwiches, pizzas, wraps and other bread-based products. The 8” flatbreads (65g each) are available packed 28 x 5, the 10” (72g each) 25 x 5 and the 12” (116g each) 20 x 5.
“Bao buns have been a hot favourite for a while now, but things can be shaken up by serving sweet versions,” suggests Gordon Lauder.
“They are versatile, taste delicious, are super easy to serve and just the right size for hand-held lite bites. What’s more, the Central Foods’ bao buns are vegan, so they tap into the current trend for plant-based options.
“Try dipping them in icing sugar and deep frying them to give a tasty, crispy, caramelised coating before dipping
In-store bakery and food-to-go specialist, Country Choice, recently held an event to celebrate its fortieth birthday, albeit a year late thanks to the pandemic.
Founded in 1981 by the late Martin Bott, Country Choice was created to supply high street bakers and convenience retailers with a wide range of high quality frozen bakery and pastry products, including bread, dough, cakes, and handheld snacks such as sausage rolls, thereby enabling those businesses to offer consumers a much wider range of products than they would otherwise have been able to. The success of the company led to its acquisition by what was then known as Brake Bros. in 1993, and it has continued to grow through increased sales of its core products, as well as the introduction of a range of branded food concepts including its flagship Bake & Bite brand, Flatstone
them in melted chocolate, rolling in crushed pistachios and filling with whipped cream. For a vegan option, dip in icing sugar, deep fry and pack with a scoop of vegan ice cream before drizzling with plant-based toffee sauce. These are really simple serving ideas that are easy to do but will create a great dessert using one of the darlings of the street food scene.
“Conveniently, bao buns lend themselves perfectly to a range of different serving situations, both sweet and savoury, which is handy for caterers who need to be flexible with their offering as they continue to navigate through these uncertain times.”
Pizza Co., Hudson’s Hot Dogs, and Stacked sandwich offer.
At the event, a day of business content was followed by a party in the evening attended by current and former staff, at which managing director, Garry Picton, said: “It’s been four years since we last had the chance to get together as a company and so to be able to do so to celebrate the business’s fortieth anniversary is fantastic for everyone. The business continues to evolve and so today is not just about the anniversary – it is also a great chance for colleagues to look at new brands and new NPD, and exchange ideas that will help to drive the business forward in the years to come.”
As the food to go sector continues to recover alongside other parts of the hospitality business, hot food to go looks set to have a key role to play as we enter the colder months, with value for money, good presentation and high quality ingredients the key factors when it comes securing customer appeal as the pressure of rising inflation also starts to bite.
IGD’s UK food-to-go market recovers faster than anticipated but challenges lie ahead August 2022 report states that “in 2022 the UK food-to-go channel will be worth £18.9bn, 3% more than its pre-Covid value in 2019. Further growth is predicted, with the sector’s worth estimated at £23.4bn by 2027.”
However, with challenging times ahead, the report also acknowledges “the cost-of-living-crisis will place considerable pressure on foodservice businesses as they become more of a premium option compared with lower priced food-to-go alternatives from a retailer or preparing food at home.”
Thus, it is likely that consumers will still be seeking good quality, satisfying food-to-go options - the desire to eat out remaining – but that value for money will be a key consideration.
Addressing the need for speedy food-to-go options, The Sausage Man reports that it has just launched its Sausage2Go unit (made by Flexeserve) which they feel presents an appealing hot-hold solution for caterers across all sectors wishing to offer hot dogs as a quick serve or grab and go option.
Hot Dogs are a well proven food to go offer as they appeal to all ages, are simple to serve and easy to eat, requiring no real kitchen support, being supplied to many foodservice caterers including pubs, restaurants, cafés, beer gardens and hot dog stalls, as well as wholesalers. The Sausage Man say that their authentic German sausages are in demand all year round, not only at Oktoberfest or at Christmas markets.
The company is a UK-based supplier of highquality German sausage and other speciality foods and drinks, having been importing premium sausages and other speciality foods from Germany since 2005, and their Sausage2Go unit is available directly from them on loan.
It utilises patented air recirculation technology, retaining heat without over-cooking for optimal food condition, as well as superior flavour and texture, and no moisture loss throughout the day, claim the company. Two tier bar top Sausage2Go units are available in 884mm height/356mm width/66omm depth or 884mm height/975mmwidth/660mm depth, with free standing units available in various sizes.
“Unfortunately, we are all familiar with cheap, poor quality hot dogs, that have been held warm and presented in a substandard bread roll. Well not anymore – our sausages don’t roll over!” says Jorg Braese, The Sausage Man’s managing director.
“We offer premium quality, authentic German sausages, many of which have been awarded Great Taste Awards. They are paired with fine quality, indulgent brioche buns with the aim of delivering the best tasting hot dogs you will find in the UK… Our Sausage2Go concept brings a dramatic and delicious change to the hot dog offering,
delivering artisan hot dogs created from exceptional quality meats and ingredients, made to traditional German recipes, with a natural casing that gives a burst of flavour and just the right snap on eating.”
Currently, The Sausage Man offers five bestselling sausages from its extensive range to feature in the Sausage2Go unit (Bratwurst, Bacon Krakauer, Cheese Frankfurters, Chilli Beef or Vegan Hot Dogs). All the sausages are fully cooked, ready to eat and reheat, and are supplied chilled or frozen, benefiting from a long shelf life. With the exception of the Vegan Hot Dogs, the range of sausages are offered for sale accompanied by luxurious St Pierre brioche baguettes.
“When we launched the 150g Porky Hot Dogs from the Sausage Man, we were surprised to sell out before kickoff! We restocked for the break and the fans seemed to love the sausages
so much that this will become our biggest food selling item,” says concessions manager, Dave Gorwill, on using the Sausage2Go unit at Ashton Gate Stadium Bristol.
“Hot food to go has long been a popular choice for three reasons –convenience, choice and quality. Today’s time-poor consumers are looking for something quick and simple, yet delicious to eat on the move. With an ever-increasing choice of freshly prepared, nutritious, and varied foods, ready to pick up and eat on the move, many operators are making the most of the opportunity,” says Gary Thacker, sales director at food display and merchandiser supplier, Fri-Jado UK.
“The crucial element to tempting a purchase is making foods look irresistible. Whether that is using
“By 2025, outlet growth in the food to go market is expected to reach its highest figure in six years with 156,120 outlets, according to Lumina Intelligence’s UK Eating Out Market Report 2022, so it’s important for operators to remain competitive by offering the convenience and variety that consumers are looking for in a food-to-go menu. Handheld options produced with speed, efficiency and consistency are the ideal food to go format and quick for consumers to grab and go during a busy day,” says Karen Heavey, brand manager for Kerrymaid.
“Breakfast is a key to go occasion for a satisfying hot snack and when it comes to filling breakfast sandwiches, baguettes, wraps or panini, cheese remains one of the most popular options and helps to add that finishing touch to breakfast staples such as bacon, sausage and ham, or their plant-based alternatives. The ever-popular breakfast croissant also becomes a more substantial savoury snack when filled with bacon, ham or mushrooms and topped with cheese.
“According to Lumina data, lunch has seen the biggest increase in day-part share, driven by workers returning to offices looking for quick and affordable options, and to go options fit the bill perfectly.
“Consumers, particularly the younger demographics, are increasingly seeking snacks that reflect global cuisines
eye-catching packaging or writing tempting menus, the decision will ultimately rest on how easy it is for your customer to see the product.
“The Fri-Jado MDD range has been designed to offer an enhanced view of your food offering. Boasting a sleek, ergonomic design, the MDD’s layout allows for greater space between shelves and a lower shelf that is 12cm higher than previous models, creating maximum product visibility to ensure the customer’s focus is fully on the food inside. What’s more, the improved design and incredibly thin shelves mean the MDD has a display area that is 5% per m2 larger than the units it replaces.
“It’s also important to consider how the correct packaging can drive sales, particularly from repeat customers. We know that the right packaging creates a microclimate that maintains flavour and taste. This helps to extend food
and operators can cater for them with tacos, burritos and quesadillas, for example, with cheese as a key component. Kerrymaid offers a range of foodservice cheeses with the taste of Irish dairy. Kerrymaid Grated Red and Kerrymaid Grated White produce a more even melt than standard cheddars, delivering a higher standard in hot sandwich options.
“Burgers are the ultimate to-go option for many, and had the highest share of to go food items purchased with 19.2% according to Lumina Intelligence’s UK Food To Go Market Report 2021, even beating sandwiches as the most purchased item. The cheese slice is an intrinsic part of the iconic burger. Our slices are suitable for vegetarians and there’s a vegan-friendly slice, so we have your plant-based burgers covered too.”
holding time and preserve food quality and food temperature, and that’s why we work with the leading packaging manufacturers to create the perfect environment to ensure food is kept fresher for longer.
“Getting your hot food offer right can mean significant sales are balanced against ongoing cost savings, a win-win situation. As hot foods are served throughout the day, display equipment can be some of the most energy-demanding appliances. As such, it is vital that businesses consider appliances that achieve efficiency, care for the environment and help to keep control of overheads.”
Fri-Jado’s MDD range uses several innovative green technologies to deliver impressive savings. A combination of Fri-Jado’s patented ‘Hot Blanket’ technology, efficient DC fans, improved insulation and doubleglazed glass, means the MDD range offers a 50% energy saving compared to other units available on the market, claim the firm.
The MDD range is constructed from high-quality, durable components, helping to extend the operational life of the units, and when the appliances reach the end of their usable lifecycle, they are up to 99% recyclable, report Fri-Jado, further helping the environment in the process. Another benefit of quality display equipment is the way in which it can keep foods fresher for longer, they point out, as this in turn can have a substantial effect on the amount of food waste.
Launched in December 2021, Pavilion is an independent delicatessen, fine food store and cookery school located right in the heart of the idyllic town of Henley-onThames. A celebration of exceptional ingredients, wonderful cooking and inviting hospitality, Pavilion is the dream of owner and founder, Micah Judah.
“A ‘pavilion’ is a place where people from all walks of life can join together, a hub for the community, a place to build friendships and make lasting memories. This is exactly what I
wanted for my business. By building bonds through a love of food, curating and creating the most delicious dishes in a shopping environment like no other, Pavilion can help inspire the foodies of tomorrow,” says Micah Judah.
Situated in a grade II listed building, right on the bustling high street, Micah and his team have sourced more than 1,000 products from some of the finest suppliers locally, nationally and internationally. A large deli counter welcomes guests to one side of the door, while a cosy seating area is neatly positioned to the other. At the back of the store, a glass fronted development kitchen come cookery school adds a real sense of intrigue, and it is this engagement with the customer that makes Pavilion unique, feels Micah Judah, who selected Fri-Jado’s Multisserie and Multi-Deck Display (MDD).
“Not only did we want to have the very best ingredients from around the world, but we wanted to immerse the customer in the art of cooking and the enjoyment of creating wonderful dishes. Our skilled chefs can be seen handcrafting many of our products throughout the day and the kitchen also doubles up as a cookery school, enabling our team to share some of their incredible ability and knowledge with our customers. Ultimately, it’s all about entertaining and wowing our guests,” adds Micah Judah.
“Our menu was created around certain dayparts, with customers enjoying different options for breakfast, lunch and dinner. Each service has an element of dine-in, food-to-go and take home with quality at their very heart… We quickly decided on the MDD hot holding display cabinet because of its technology and design, but the standout appliance for us is the FriJado Multisserie, a real showstopping rotisserie that we’ve positioned front and centre of our store.”
With its 270° view and capacity for up to 60 birds at once, the Fri-Jado Multisserie has helped add a unique
and exciting dimension to Pavilion. The distinctive cooking style of the rotisserie combined with the use of high-welfare birds has really got the customers talking.
“The Multisserie has been a revelation for our business. We’ve got customers calling us up to ask when the birds are coming out of the unit and whether they can reserve one in advance,” reports Micah Judah.
“The smell of the chicken being cooked also draws customers in from the high-street, which has been fantastic. It’s not just the cooking capabilities that have impressed us though. The Fri-Jado Multisserie comes with a ventless hood, which means it can be positioned somewhere without dedicated extraction – essential for our front of house setup.”
Situated next to the rotisserie, Pavilion’s MDD is fully loaded with pies, pastries and freshly cooked birds, and it’s clear that this stage for hot food is one that tempts customers no matter what time of day.
“The Fri-Jado MDD gives us the ultimate flexibility. From the simple but clever features, such as the ability to set different temperatures on each shelf, to the energy saving technology and slim shelf design which makes our food effortlessly stand out, the unit has been invaluable. The flexibility has also meant we can offer a varied menu throughout the day. Whether it’s kedgeree, complete with runny egg or delicious, perfectly cooked porridge during breakfast, our own pastries and pies for lunch, or freshly cooked whole chickens and complete dishes to take home for dinner,” says Micah Judah.
Ignore the rise of avocado on toast and the evolution of plant-based meals, fast-casual food has undoubtedly been the most influential food trend of the past decade, says Sanjeev Sanghera (pictured), co-founder and managing director of Döner Haus and German street food brand, Döner Shack.
With the global fast-casual restaurant market being valued at $125.6 billion in 2019 and expected to reach $209.1 billion by 2027 (Allied Market Research data), there is no sign of it slowing down any time soon. Fast-casual franchise restaurants have not only changed the way people eat and how ingredients are sourced, but they provide a combination of higher quality, fresher food, served quickly without the option of full-service dining.
A few years ago, when you went to a restaurant you ate what the chef put in front of you and exactly how the chef told you to eat it. You were not allowed substitutions,
special requests or even a saltshaker. You were there to do one thing: appreciate the brilliance of the chef. The rise of fast-casual dining changed all that. It’s a unique concept that provides a relaxed experience for the customer.
By designing menus to solve consumer needs, fast-casual restaurants put eating out back into the hands of the consumer.
In today’s society, people are more conscious of what they are eating and want food that is nutritious, less processed, and more sustainable. Fast-casual restaurants have adapted
their menus to meet this demand and as a result have become a more appealing choice for many. They have stepped up to supply the demand, offering healthier options and menu items prepared with fresher ingredients than fast food, creating unique flavours, fusions, and cultural inspiration to fit the taste of any consumer.
it has on the environment and labour forces around the world. They are looking to create environmentally conscious and ethical decisions when it comes to their food choices, which means alternative diets such as veganism and vegetarianism are expected as part of restaurant menus.
Alongside putting the power back in the hands of the consumer, fastcasual restaurants also fulfil people’s aspirations to be more socially responsible. One example being brands becoming more committed to sourcing local food and drinks.
Now more than ever, consumers want to know where their food is coming from and the ethical impact
Unlike fast-food brands, fast-casual restaurants also promise an attractive space to eat, not some industrially lit environment with hard plastic chairs and loud metal surfaces, which all but encourage you to eat up and get out. This happy medium between a fastfood restaurant and a highend restaurant is embraced by customers who enjoy eating in a relaxed, modern environment.
With ‘busy culture’ sneaking back into lives and the birth of the smartphone allowing us a constant stream of entertainment and information, suddenly, people have no time. People want something quick,
convenient and affordable, which is where fast-casual brands step in.
In our Döner Shack restaurants, we aim to serve a customer within five minutes. This ensures we deliver a high-quality, speedy service that will benefit our customers. Sure, getting dressed up, making reservations, and then going out to sit in a restaurant for two to three hours still has its place, but for timepoor people fast casuals have stepped in to offer a convenient alternative.
rewards and order food ahead of time to avoid long queues. Ideal for people wanting to click and collect something for their lunch break. The apps also offer delivery services which mean customers no longer must go to the food, it comes to them.
At this point in its history, fast casuals can no longer be identified as a trend.
Technology and innovation have played a huge role in the rise of fast-casual restaurants. Restaurants developed apps which enabled people to earn
Casual dining and fast food chains had no choice but to take notice of the rise of fast-casual restaurants. They were forced to respond by cleaning up their ingredients, introducing more healthy options, adopting new technologies and sometimes even moving into the fast-casual category themselves. However, despite the setbacks in recent years due to the pandemic, the fastcasual market continues to expand and influence other types of restaurants. It is safe to say, fast-casual restaurants are now a permanent fixture in the hospitality industry.
Döner Shack’s rst outlet opened in Leeds in 2019. A further two have launched in Manchester and Leicester since, with Glasgow and London due to start trading in the autumn. Following the success of these sites, the brand also has plans to open 150 restaurants in the UK over the next ve years, as well as establish a presence in the USA, Canada, Europe and the Middle East in a similar timeframe.
Co-founder and managing director, Sanjeev Sanghera is a Glasgow-based businessman with over 25 years’ experience having started from humble beginnings, working his way up through the hospitality trade from kitchen porter to executive chef, before moving on to restaurant operations and new concept development. He says that his ambitious vision is to revolutionise the kebab industry and for Döner Shack to become the number one kebab franchise brand worldwide.
Changes in packagingrelated legislation and consumer expectations are leading to a changing food to go packaging landscape with operators and suppliers alike keener than ever before to demonstrate their commitment to sustainability.
The UK foodservice market continues to grow at pace, with sustainable food packaging high on the agenda for many ‘food on the move’ solution providers.
Today’s consumers are not only looking for appealing and easy to use convenience options, but they are also becoming increasingly mindful of the environmental impact of the products they buy.
To accelerate the industry’s transition towards circularity, food packaging supplier, Faerch, launched Evolve into its existing Plaza range as an off the shelf product offer to provide food distributors with a fully circular alternative to traditional clear PET packaging.
“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 post-consumer material which, after use, can be recycled into new mono-material food packaging without any loss of quality,” says David
Lucas, sales director of foodservice, UK and Ireland at Faerch UK Ltd.
The Plaza range provides a stylish and practical serving solution for salads and pastas, and the bowls have been 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 bowls vary in colour too, reflecting the recycled material they are made from and effectively communicating the sustainable nature of the bowls to the end-consumer, thus attracting attention and impacting buying decisions, feel Faerch.
Today, most of the recycled PET on the market is derived from transparent bottles, report the company. However,
with more and more companies sourcing recycled PET, the demand for recycled bottle content has increased significantly, but claiming to be the world’s first integrated recycler of PET food packaging, Faerch says that it is offering tray to tray recycling on an industrial scale (the company’s recycling facility in the Netherlands is capable of taking in used post-consumer trays from collectors, sorters and recycling them back into food grade mono-material, again and again).
“From bans to taxes, a seemingly never-ending raft of legislation around foodservice packaging is coming through, with an inevitable huge amount of confusion,” says Celebration Packaging’s managing director, Nick Burton.
“Single-use packaging bans, the Plastic Packaging Tax (PPT), raw material shortages, rising energy prices, and the increasing cost of Packaging Recovery Notes (PRNs) will mean that suppliers need to absorb extra costs or pass them on to their customers.
During September 2022, we will be removing black platters from our Platter Range and replacing with clear platters. As you know, black PET is not widely recycled, nor detectable with NIR technology, and research consistently shows that recycled PET packaging has a lower carbon footprint than packaging made from alternative materials.
In the fight against climate change, the best action we can take is not to reduce plastic but to reduce C0₂ - the Clear Platter Range is produced with high levels of recycled content, helping your customers make the right packaging choices, and this transition will ensure improved recyclability, without compromising on food quality.
For further information and to request samples, please contact your Account Manager or Internal Sales Coordinator at samplesely@faerch.com.
“Outright bans on plastic products are being introduced in a fragmented way across the UK. Northern Ireland already has bans in place, and there’s an unknown timeframe for England and Wales.
“Scotland’s single-use plastics ban became fully effective on 12 August, after the UK government opted to exempt it from the Internal Market Act. This led to a much-publicised debate around Scottish businesses which were left with stocks which were not allowed to be exported to businesses in England and beyond, or given to charities, for example, to help feed the homeless or refugees in camps on the Ukraine border.
“Where bans exist or are planned, the obvious action for an operator is to work with a supplier who can provide viable non-plastic packaging alternatives.”
Implemented in April, the aim of the PPT is “to increase the use of recycled plastic in packaging”. Charged at a rate of £200 per tonne of packaging, it applies to plastic packaging with less than 30% recycled content and to both packaging manufactured in, and imported into, the UK.
The tax impacts a wide range of plastic packaging formats and applies to all polymer types, including biobased and compostable plastics. In respect of foodservice packaging, it applies to single-use packaging designed to be used by consumers to contain food.
“Celebration Packaging has actively contributed to the HMRC PPT Industry Working Group, and worked hard to inform our customers about its impact. We’ve discovered that there is a great deal of confusion and misunderstanding around PPT, and will continue to help where we can. However, we would recommend either referring to, or even joining the Foodservice Packaging Association (FPA) which has ensured our industry’s voice is heard, and in our opinion remains the ‘go-to’ on the whole subject,” says Nick Burton.
“In my opinion, the PPT was rushed and is ill-conceived. The government missed an opportunity to promote the use of reusable plastic products, which make an important contribution to reducing the use of plastic. While plastic storage boxes are exempt, the tax still applies to reusable foodservice packaging,” Nick Burton continues.
“One of our restaurant customers is saving many tonnes of plastic a year by using our microwavable reusable portion packaging instead of singleuse plastic packaging, for example. However, they are not necessarily being rewarded for it, as the tax is applied on a weight basis, and to be serviceable, reusable packaging is generally thicker and heavier.”
Celebration Packaging say that their reusable containers are made from virgin polypropylene (PP) and can be sent for recycling at the end of their life.
“One of the side-effects of the PPT being hastily introduced is that the demand for recycled plastic resin has increased dramatically and supply cannot keep up with demand. This has led to big increases in manufacturing costs when producing plastic products with a minimum of 30% recycled content. It is now often cheaper to supply products made from 100% virgin plastic resin and for the customer to pay the PPT than to buy packaging made with a minimum of 30% recycled resin!” Nick Burton points out.
“We remain committed to seeking out and providing more environmentally-friendly packaging, and we continue to add more and more products made from sustainable materials.
“Operators needs to consider the raw materials used to manufacture packaging products, but also their end-of-life disposal. We launched our EnviroWare ® range over 14 years ago and can advise out of home operators about which products best suit their business.
“As the EU and the UK continue with their plans to ban single-use plastics, we believe that demand for products such as our EnviroWare will continue to grow, and we have seen a big increase in demand for reusable plastic products as opposed to single-use products.
“We are constantly looking to lead the conversation on recycling and commercial composting, having invested in fully understanding the implications of existing and upcoming legislation, so as a consultative-minded business we would always encourage operators to talk to their packaging suppliers to ensure they are using the most appropriate and sustainable food packaging.”
Responding to market demand for quality, sustainability, and secure supply, Colpac has launched its new range of FSC® certified multi-food pots which are manufactured at its UK factory.
Sustainably sourced and recyclable, HeatSeal ca onboard trays provide an innovative, new paper-based solution
Our mission is to provide the best
high-pe ormance packaging solutions - both from a product and an operational perspective.
ClipLid board trays deliver premium consumer appeal with reduced plastic packaging
Designed for recyclability and premium shelf appeal, icard trays combine the benefits of ca onboard and plastic packaging
Innovative RecyclaPaper sandwich skillets are fully paper-based and sustainably sourced
Environmentally responsible for takeaway foods, EnviroPac™ Bagasse packaging is from a renewable and sustainable source
Award-winning, lightweight and easy to recycle, RecyclaLite packs feature 40% less plastic
Multi-food pots are a versatile food to go packaging solution, point out the supplier, as they can cater for a wide range of dishes. With a maximum of 7% plastic in the bases, Colpac’s new range of multi-food pots comfortably meets the OPRL guidelines for recyclability for 2023 and beyond, claim the company.
As part of Colpac’s commitment to sustainability, the company reports that it has invested heavily in new
machinery and processes to enable UK manufacturing. This aims to offer a more sustainable solution to customers as it removes the extra carbon footprint of importing finished goods. It has the added benefits of a shorter, UK-based supply chain and Colpac’s quality assurance in manufacturing.
The new range offers printed kraft and natural kraft options, both using FSC materials to demonstrate Colpac’s commitment to high environmental and social standards. The multi-food pots are available in four different sizes from 470ml through to 1,300ml. Suitable for a multitude of dishes, from, vibrant salads through to hot food to go, the pots provide flexibility to food service operators and retailers.
The multi-food pot bases have a PE coating which provides a barrier
to moisture and grease. With a large surface area, each pot can be fitted with a clear, secure, anti-mist lid which provides excellent product visibility. Not only are our lids made from rPET, but they also contain more than double the 30% recycled content threshold outlined in the plastic packaging tax. The natural kraft range is sold separately to the rPET lids, offering the option to heat seal and label the bases instead.
The UK production of Colpac’s multifood pots also reduces lead times and enables greater flexibility for bespoke printing to depict a customer’s brand and product messaging.
“With the launch of our new multifood pots, we have created a solution that is quality led and offers a secure supply chain. The new natural kraft range gives excellent on-shelf presence,
Aquilo Refrigeration has launched a brand new, futureproof range of hydrocarbon cooled commercial fridges and freezers developed to deliver high-spec refrigeration at entry level prices.
With a focus on sustainability, reliability, functionality and easy maintenance, Aquilo produces the refrigeration that caterers demand.
The entire range exclusively utilises R290 hydrocarbon refrigerant which possesses the naturally occurring, non-toxic qualities that have made it one of the most climate-friendly and cost-efficient refrigerants available today. This means that all the fridges and freezers are non-ozone depleting
and have a Global Warming Potential (GWP) of under 5. And, because R290 rapidly absorbs more heat than the old-style refrigerants, temperature recovery is enhanced and energy consumption is reduced.
Because every catering operation needs to trust in the dependability of its refrigeration, all Aquilo models have undergone rigorous testing to ensure peak performance within the most challenging environments. The range includes various counter, undercounter and countertop models as well as uprights meaning that virtually every requirement can be addressed. A standard two-year parts and one year labour warranty applies although bespoke and extended warranties are available on request. Call 0800 093 8343 or visit www.aquilorefrigeration.co.uk
Continuing to stand as one of the most versatile food packaging suppliers in the UK, quality disposables manufacturer and supplier, Herald has added a selection of microwaveable meal boxes to its range of disposable food containers.
Included as part of the company’s eco-friendly selection, the bio meal boxes come in a choice of sizes and can be used for hot or cold foods. Made from mineral-based PP material and water, instead of oil, the boxes are fully recyclable, giving buyers looking for a microwaveable, meal box option an environmentallysound choice.
Head of sales for Herald, David Martin is delighted that the company can now count these bio, microwaveable products in the mix of goods available and said: “The added value
that we bring as a brand is product choice. Our customers come with a spectrum of budgets and needs and our goal is to provide a one stop shop so they have no reason to shop around.
“We’ve carefully sourced our bio meal boxes to ensure the Herald standard of quality is maintained and we can provide a healthy supply to meet ongoing demand. We expect there to be an enthusiastic take up, particularly as these boxes are ideal for hot and cold foods.”
Call 0208 507 7900 or visit www.heraldplastic.com to order a copy of the new catalogue.
New refrigeration supplier, Aquilo, launches affordable, R290 cooled range for 2022Herald introduces new microwaveable range
Popular, UK, versatile, food packaging supplier, Herald is proud to bring a selection of bio, microwaveable meal boxes to the market, completing its environmentally-friendly choice.
Included as part of the company’s eco selection, the bio meal boxes come in a choice of sizes and can be used for hot or cold foods. Made from mineralbased PP material and water, instead of oil, the boxes are fully recyclable - ideal for buyers looking for a greener, microwaveable, meal box option.
appealing to environmentally driven consumers, and most importantly is manufactured in the UK,” says Kate Berry, Colpac’s head of marketing & product.
California-based EcoTensil® and Poland-based Trendy Top sp. z.o.o have teamed up to deliver a new integrated private label top-cup solution which includes a Single Use Plastic Directive (SUPD)-compliant, durable and smooth paperboard EcoTensil spoon to replace the plastic spoon in the top cup.
EcoTensil’s compostable paperboard spoon fits neatly inside a compartment in Trendy Top’s top-cups for a turnkey solution for food manufacturers targeting the popular single-serve onthe-go market.
Trendy Top’s top-cups are designed with a compartment for the utensil which allows eating the single-serve product away from home. The spoon is hygienically sealed with a peal-away label (Trendy Top’s co-packing service offers customised inclusions such as cereal mixes, muesli or granola, chocolate dragees, or cookies, while the spoon stays separate and clean).
The sturdy EcoTensil paper spoon is made from PEFC-certified paperboard and has the Flustix plastic-free trustmark certification – audited by the Din Certco Institute in Germany. The utensils are also compostable, recyclable, and use less material overall compared to wood or plastic.
“One of the key advantages of this solution is that it complies with the 2021 EU Single-use Plastics Directive for single-use plastic utensils on food packaging, while at the same time our best in class “multi-tensils” deliver superior sensory experience and durability for the consumer,” says EcoTensil founder and CEO, Peggy Cross. “Trendy Top is a great fit with us because we are both specialised yet agile companies that have achieved the highest levels compliance for our businesses.”
Trendy Top is a leading top-cup producer for dairy, ice cream, and
on-the-go ready meals in the EU and claims to have some of the highest food safety standards in the industry.
“We have chosen to work with the EcoTensil AquaDot spoon for our top cup due to its plastic-free Flustix Trustmark by Din Certco, the company’s long history of making paper utensils, and the pleasing consumer experience based on our testing,” says Trendy Top CEO, Krzysztof Bojdol. “There are plastic-free claims being made in the market which cannot be verified. EcoTensil can back up their plastic-free claims with their Flustix Trustmark from Germany.”
The paperboard used to make EcoTensil AquaDot utensils is similar to the material used to make coffee cups, but without any plastic. With one simple “bend to touch dots™” fold, the
compact, EcoTensil becomes a sturdy scoop for single-serve cups of yoghurt, oats, cereal, quinoa, desserts, and so much more.
Seal Packaging reports that it has launched the Itsnotpaper bag range, which the company claim is a viable and sustainable alternative to traditional paper bags. They look, feel and handle like paper, they say, but not one tree has been chopped down to make them.
By using renewable agri-fibres as a raw material, instead of wood, the production of Itsnotpaper bags have up to 38% less carbon emissions than conventional paper bags, report the company. Made in the UK, Itsnotpaper bags are certified marine degradable, 100% compostable, and 100% recyclable, they add.
We’re delighted to work with the British Sandwich Association and its members to support businesses with the latest in payment technology. But did you know that as a member we can offer you exclusive benefits?
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A full point-of-sale system in one sleek little package. Mini can fit into any space but packs plenty of POS power to run your business, end to end. Use it just for accepting all major payment types, or to run your whole business from staff rotas, to inventory and payroll.
Run your business like a pro with our fastest, most secure point-of-sale system yet. Station Pro makes it easy to offer rewards, capture information, ensure appointment accuracy, and accept all major payment types. Fast, personal, secure.
Our tailored payment processing solutions, and unrivalled technical support has helped businesses of all shapes and sizes keep up with the speed of commerce by giving their customers more ways to pay. Meaning you can:
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For more information, email David. martin@fiserv.com with your business name and contact details, and we’ll be in touch to arrange a convenient time to discuss Clover.
*subject to Terms and Conditions
Janus House, Endeavour Drive, Basildon, Essex SS14 3WF
Contact: David Martin Tel: 07984 833233 David.martin@fiserv.com www.uk.clover.com
Clover Mezze
Nutritics
EPOS Clover Factory Grote Company Food Attraction Ltd.
Millitec Food Systems Ltd. Zafron Foods Ltd.
Food Safety ALS Laboratories (UK) Ltd.
Nutritics
Retail Food Attraction Ltd.
BAKERY PRODUCTS
Doughnuts Moy Park Ltd.
Morning Goods New York Bakery
Tortilla & Wraps Food Attraction Ltd.
Mission Foods
Fresh Jacksons Bakery Speciality Food Attraction Ltd.
Jacksons Bakery Mission Foods
New York Bakery
Spreads (olive)
Leathams
Cheese
Futura Foods UK Ltd.
Leathams
Futura Foods UK Ltd.
Chutneys
Leathams Mizkan Euro Ltd.
The Ingredients Factory Zafron Foods Ltd.
Relishes Blenders Leathams Mizkan Euro Ltd.
The Ingredients Factory
Zafron Foods Ltd.
Pickles
Leathams
The Ingredients Factory Salsa Blenders Zafron Foods Ltd.
Blenders
Fresh-Pak Chilled Foods
The Ingredients Factory Zafron Foods Ltd.
Dressings Blenders Spreads Blenders Mayonnaise Blenders
Fresh-Pak Chilled Foods Zafron Foods Ltd.
Mustards Blenders
Zafron Foods Ltd.
Sauces & Ketchups Blenders
The Ingredients Factory Zafron Foods Ltd.
Leathams
Eggs (hard boiled)
Fresh-Pak Chilled Foods
Egg Products
Fresh-Pak Chilled Foods Futura Foods UK Ltd. Leathams
Stonegate Farmers Zafron Foods Ltd.
Buttering Machinery
Deighton Manufacturing Grote Company
Millitec Food Systems Ltd. Conveyors
Deighton Manufacturing Grote Company Millitec Food Systems Ltd. Cutting & Slicing Equipment Grote Company Millitec Food Systems Ltd.
Depositing Machinery Grote Company Millitec Food Systems Ltd.
Labelling Systems & Barcoding Nutritics Planglow Ltd. Reflex Lables
Mobile Catering Vehicles Jiffy Trucks Ltd. Retail Display Flexeserve
Sandwich Making Machinery Deighton Manufacturing Grote Company Millitec Food Systems Ltd.
Freshfayre Royal Greenland Ltd.
H Smith Food Group plc Royal Greenland Ltd. Zafron Foods Ltd.
Seafood/Shellfish Products
H Smith Food Group plc Royal Greenland Ltd.
Tuna
H Smith Food Group plc Moy Park Ltd. Zafron Foods Ltd.
Country Choice Foods
FRUIT General
The Ingredients Factory Guacamole
Leathams
INSURANCE
Insurance Protector Group
LABELS
Nutritics Planglow Ltd.
Reflex Labels
Bawnbua Foods NI Dawn Farms UK
Dew Valley Foods
H Smith Food Group plc Gierlinger Holding GmbH Leathams Moy Park Ltd. Smithfield Foods Ltd. Beef
H Smith Food Group plc Leathams Moy Park Ltd.
Canned Meat Moy Park Ltd. Smithfield Foods Ltd.
Dawn Farms UK
H Smith Food Group plc Leathams Smithfield Foods Ltd. Moy Park Ltd.
Seara Meats BV Smithfield Foods Ltd. Continental Leathams Smithfield Foods Ltd Duck
H Smith Food Group plc Ham Gierlinger Holding GmbH Leathams
Smithfield Foods Ltd. Lamb H Smith Food Group plc
Meatballs Snowbird foods Pork Dawn Farms UK Gierlinger Holding GmbH
H Smith Food Group plc Leathams Moy Park Ltd. Smithfield Foods Ltd. Sausages Gierlinger Holding GmbH Leathams Moy Park Ltd. Smithfield Foods Ltd. Snowbird foods
H Smith Food Group plc Leathams Moy Park Ltd. Smithfield Foods Ltd.
Leathams
Cardboard
Colpac Ltd.
Coveris Flexibles (St Neots) UK Ltd.
Pro-Ampac RAP
Disposable Colpac Ltd.
Coveris Flexibles (St Neots) UK Ltd.
Nutritics
Pro-Ampac RAP
Reflex Labels
Food wraps
Pro-Ampac RAP
Sandwich Packs Colpac Ltd.
Coveris Flexibles (St Neots) UK Ltd.
Pro-Ampac RAP
PASTA
Leathams
Pasta Foods
SANDWICH FILLINGS (READY PREPARED)
Fresh Fillings
Fresh-Pak Chilled Foods Fridays
Purple Pineapple Zafron Foods Ltd.
SOUPS
Leathams
VEGETABLES & HERBS
Chargrilled Vegetables
Leathams
Moy Park Ltd.
SALAD Fresh
Agrial Fresh Produce Ltd.
Freshfayre Salad (prepared)
Agrial Fresh Produce Ltd.
Sundried Tomatoes
Leathams Plc
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
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 –
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
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+
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
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
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 LTDPARK 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. – 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
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+
SANDWICH KING
Enfield Street, Leeds LS7 1RF
Contact: Julie Crimlisk Tel: 0113 2426031 enquiries@sandwichkinguk.com www.sandwichkinguk.com
STS Audited
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 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
Janus House, Endeavour Drive, Basildon, Essex SS14 3WF
Gibson Street, Leeds Road, Bradford, West Yorkshire BD3 9TR
Unit 5 Walthew House Lane, Martland Park Industrial Estate, Wigan WN5 0LB
Contact: Sales Department Tel: 01942 219942 hello@afproduce.co.uk www.agrialfreshproduce.co.uk
Contact: David Martin Tel: 07984833233 david.martin@fiserv.com COLPAC LTD Enterprise Way, Maulden Road, Flitwick, Bedfordshire MK45 5BW
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
BAWNBUA FOODS NI 67 Crowhill Road, Bleary County Armagh BT66 7AT
Contact: Joanne Grant Tel: 028 38 344224 joanne.grant@bawnbua.com www.bawnbua.com BLENDERS
Whitestown Road, Tallaght, Dublin 24 DV24 VY75, Ireland
Contact: Barnaby Barber Phone: 00 353 14536960 /07741 639006 barnaby.barber@blenders.ie www.blenders.ie
Contact: Sales Department Tel: +44 (0) 1525 712261 Fax: +44 (0) 1525 718205 info@colpac.co.uk www.colpacpackaging.com
Contact: Andy Hamilton Tel: 01274 668771 Fax: 01274 665214 sales@deightonmanufacturing.co.uk www.deightonmanufacturing.co.uk
FUTURA FOODS UK LTD.
The Priory, Long Street, Dursley, Gloucestershire GL11 4HR
Contact: Rhian Kinman Tel: 01666 890500 Fax: 01666 890522 rhian.kinman@futura-foods.com www.futura-foods.com
JACKSONS
40 Derringham Street, Hull HU3 1EW
Contact: Commercial Team Phone: 01482 301146 hello@jacksonsbread.co.uk www.jacksonsbread.co.uk
Holycross Road, Thurles, County Tipperary, Ireland
Contact: Christina Murphy Tel: 00353 504 46110 Fax: 00353 504 23405 cmurphy@dewvalley.com www.dewvalley.com
GIERLINGER HOLDING GMBH Weingartenstraße 14, A-4100, Ottensheim, Austria
26 Jubilee Way, Shipley West Yorkshire BD18 1QG
Tel: 01274 596000
Clerkenleap Barn, Bath Road, Broomhall, Worcester WR5 3HR
Contact: Claire Thomas Tel: 0121 7253476 Claire_Thomas@cargill.com www.cargill.co.uk
COUNTRY CHOICE FOODS Swan House, New Mill Road, St Paul’s Cray, Orpington, Kent BR5 3QD
Contact: Neil Lindsell Tel: 01689 301203 neil.lindsell@brake.co.uk www.countrychoice.co.uk
The Alan Nuttall Partnership Ltd Orchard House, Dodwells Road, Hinckley Leicestershire LE10 3BZ
Contact: Warwick Wakefield Tel: 01455 638300 Email: info@flexeserve.com www.flexeserve.com
Contact: Harry Prutton Tel: 07747 621586 hp@gierlinger-holding.com www.gierlinger-holding.com
Contact: John Briggs john@jiffytrucks.co.uk www.jiffytrucks.co.uk
GROTE COMPANY Newtech Square, Zone 2 Deeside Industrial Park CH5 2NT
Contact: Paul Jones Tel: 01978 362243 Fax: 01978 362255 sales@grotecompany.com www.grotecompany.com
COVERIS Howard Road, Eaton Socon, St Neots, Cambridgeshire PE19 8ET
Contact: Sales Department Tel: 01480 476161 UKfoodservice@coveris.com www.coveris.com
FOOD ATTRACTION LTD.
Langham Court, 21 Langham Road, Leicester LE4 9WF
Contact: Jake Karia Tel: 0116 2744066 jake@foodattraction.com www.jakeandnayns.com
DAWN FARMS UK Lodge Way, Lodge Farm Ind. Est, Northampton NN5 7US
Contact: Jon Watkin Tel: 01604 583421 info@dawnfarms.co.uk https://www.dawnfarms.ie/ https://www.dawnfarms.ie/tmi-foods/
56 I www.sandwich.org.uk
FRESH-PAK CHILLED FOODS
1 Waterside Park, Valley Way, Wombwell, Barnsley S73 0BB
Contact: Mike Roberts Tel: 01226 344850 Fax: 01226 344880 mike.roberts@fresh-pak.co.uk www.fresh-pak.co.uk
H SMITH FOOD GROUP PLC
24 Easter Industrial Park, Ferry Lane South, Rainham, Essex RM13 9BP
Contact: Chris Smith Tel: 01708 878888 chris@hsmithplc.com www.hsmithplc.com
INSURANCE PROTECTOR GROUP
B1 Custom House, The Waterfront, Level Street, Brierley Hill DY5 1XH Tel: 0800 488 0013 business@ipgdirect.co.uk www.insuranceprotector.co.uk
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
12 Colston Yard, Bristol BS1 5BD
Contact: Hugo Walker Tel:: 0117 379 0309 Email: hugo.walker@mezze.io Web address: www.mezze.io
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
Forest Way, Norwich NR5 0JH
Contact: Michele Conway Tel: 01493 416200 michele.conway@pastafoods.com www.pastafoods.com
REFLEX PACK PLUS Moat Way, Barwell Leicestershire LE9 8EY
Contact: Jamie Gordon Tel: 01455 852400 enquiries@reflexlabels.co.uk www.reflexlabels.co.uk
SMITHFIELD FOODS LTD. Norfolk Tower, 48-52 Surrey Street, Norwich, Norfolk NR1 3PA Tel: 01603 252400 customerservices@smithfieldfoods.co.uk www.smithfieldfoods.co.uk
Wharf Road, Ponders End, Enfield, Middlesex EN3 4TD
Contact: Adrian Blyth Tel: 0208 805 9222 Fax: 0208 804 9303 helen.swan@snowbirdfoods.co.uk www.snowbirdfoods.co.uk
ZAFRON FOODS LTD.
Unit B-G Eagle Trading Estate, Willow Lane, Mitcham, Surrey CR4 4UY
Contact: Graham Cox Tel: 0844 847 5116 Fax: 0844 847 5117 gcox@zafronfoods.co.uk www.zafronfoods.co.uk
2nd Floor Building 10, Chiswick Park, 566 Chiswick High Road, London W4 5XS
Contact: Sarah Petts Tel: 0203 6752220 sarah.petts@mizkan.co.uk www.mizkan.co.uk
The Quorum, Bond Street, Bristol BS1 3AE
Contact: Rachael Sawtell Tel: 0117 317 8600 Fax: 0117 317 8639 info@planglow.com www.planglow.com
ROYAL GREENLAND LTD.
Gateway House, Styal Road, Wythenshawe, Manchester M22 5WY
CATERING ASSOCIATION
LACA Administration
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
PROAMPAC-RAP Mansel Court, 2A Mansel Road, Wimbledon, London SW19 4AA
Contact: Solenne Labarere Tel: 0161 4904246 soll@royalgreenland.com www.royalgreenland.co.uk SEARA MEATS BV 2nd Floor, Building 1, Imperial Place, Maxwell Road, Borehamwood WD6 1JN
Contact: Valeri Zhekov Tel: 0044 2035358857 valeri.zhekov@seara.com.br www.seara.com.br
The Old Sidings, Corsham Road, Lacock, Chippenham, Wiltshire SN15 2LZ
Contact: Adrian Blyth Tel: 01249 730700 adrian.blyth@stonegate.co.uk www.stonegate.co.uk
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
11-13 The Quad, Sovereign Way, Chester CH1 4QP Tel: 0333 005 0226 admin@laca.co.uk
Swinton Meadows Industrial Estate, Swinton, Mexborough S64 8AB
Contact: Angela Young Tel: 0208 283 0500 angela.young@grupobimbo.com www.newyorkbakery.co.uk
22c Town Centre Mall Main Street, Swords Co Dublin, Ireland
Tel: 020 3769 5265 Email: info@nutritics.com www.nutritics.com
Contact: Martin Beaver Tel: 0208 069 0700 gbenlon-info-dl@proampac.com www.proampac.com
FILLINGS (KFF)
Kent House, Priory Park, Mills Road, Aylesford, Kent ME20 7PP
Contact: Mark Prior Tel: 01622 612345 sales.orders@kff.co.uk www.kff.co.uk
and
the ultimate
and take
Our mobile “shops” have no rent or rates to pay and operate with one staff member.
Our trucks are chosen by all the major names in mobile catering for their build quality and reliability.
Flexible finance packages available.
Fully accredited by the BSA
Whole vehicle type
A very profitable addition to any food business.
Short on space but high ambitions? Then the Franke A300 can help by bringing great coffee experiences into places where space is limited. With its intuitive, easy-to-use touchscreen, automatic EasyClean system and the integrated FoamMaster™, your premium quality coffee is just seconds away.
Want to know more? Contact us at Franke Coffee Systems Ltd, Handley Page Way, St Albans, Herts AL22DQ. Tel : 01923.635700, coffee.franke.com
