Sandwich & Food to Go Magazine - 204 - March/April 2023

FSC® RECYCLABLE STAGIONE® BOWLS

Colpac 's Stagione® bowls have a unique shape, that gives superb value perception and opportunities for custom branding. Made from certified FSC® paperboard they are recyclable with a tight fitting clear lid. Suitable for hot hold and the microwave, they are perfect for hot food-to-go.

Elevate your brand with our sustainable packaging range specifically designed for food-to-go

Our food-to-go range has been designed with optimum clarity, maximum shelf presence, ease of use and circularity in mind. The bowls, containers, trays, tubs and pots in our range suit all requirements. Bespoke designs are also available.

Key features and benefits:

• Extend shelf life and reduce food waste

• Excellent clarity to maximise on shelf display

• Lightweight, hygienic and safe

• Available in a variety of depths

• UK Plastic Tax compliant

We work hard to stay ahead of a constantly moving consumer world by being agile, innovative and passionate about the possibilities of packaging. From design and tooling manufacture through to extrusion and thermoforming, we take care of everything in-house.

Food-to-go contact: Gaynor Barnden

Business Development Manager – Food-to-go

M: +44 (0) 7920 209381

E: Gaynor.barnden@novolex.com

All products available in up to 100% rPET and fully recyclable

We are members of:

EDITOR CLARE BENFIELD

t: 01291 636336

e: clare@jandmgroup.co.uk

Page 04. Over 2.85 billion people to use online food delivery in 2023.

Page 05. Latest food to go insights re ect a more valueconscious consumer.

Page 06. Food and drink industry accounted for 6% of UK administrations in 2022, analysis reveals.

Page 07. Roadchef expands its facilities as part of investment programme.

Page 10. Greencore celebrates its Line Coordinator Framework graduates.

ADVERTISING PAUL STEER

t: 01291 636342

e: paul@jandmgroup.co.uk

THE BRITISH SANDWICH & FOOD TO GO ASSOCIATION

Page 16. The Sammies 2023.

FEATURES

Page 30. Making the most of meat. Page 36. Must do greener –packaging.

Page 46. Trends into trade – snacking opportunities.

PREVIEWS

Page 22. Catch up with the food, drink and hospitality sector – IFE. Page 50. Foodex 2023.

OPINION

Page 28. Q&A with Dawn Farms’ Bryan Murphy.

SUBSCRIPTIONS

t: 01291 636338

e: subscriptions@sandwichandfoodtogonews.co.uk

ARTICLES

Page 52. Making food storage smarter and safer with IoT.

REGULARS

Page 42. New products.

Page 54. Listing index.

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Over 2.85 billion people to use online food delivery in 2023

Swelling food costs have become a major problem for consumers worldwide, and with the Food Prices Index at record levels, buying even basic groceries has become an issue for households around the globe.

However, food price inflation doesn’t seem to affect the online food delivery market, which is set to reach record revenue and users according to data presented by TradingPlatforms.com, who anticipate that more than 2.85 billion people will use online food delivery services in 2023, or 350 million more than a year ago.

The arrival of appealing, user-friendly apps and techenabled driver networks, coupled with changing consumer expectations, has turned food delivery into an almost one trillion dollars industry. After Covid hit, food delivery became a lifeline for the hurting restaurant industry. However, many consumers use the service for buying groceries, helping the total number of users to double in four years.

According to Statista Digital Market Insight, in 2019, around 1.37 billion people worldwide used online food delivery. By the end of 2021, this figure jumped to 2.31 billion and continued rising. Last year, more than 2.5 billion people worldwide used food delivery services, but Statista expects this number to increase by 350 million and hit 2.85 billion this year. By 2027, the entire market will count more than 3.8 billion users, they claim.

Due mainly to its high population, the Asia Pacific remains, by far, the largest online food delivery market, accounting for nearly two-thirds of all users worldwide, they observe. Last year, over 1.6 billion people from the region used food delivery services. This figure is expected to grow by more than 50% to 2.45 billion by 2027. The European and American markets are set to experience similar growth in this period,

while the number of food delivery users in Africa will almost double it is thought.

The rising number of people using online food delivery services continues to drive impressive revenue growth. Between 2019 and 2022, global food delivery revenues jumped by a not insignificant 133%, hitting $770bn. Statista expects 2023 to witness a 20% year-over-year growth, with revenue rising to $910bn. However, the entire market is set to reach a new benchmark in 2024, becoming a one-trillion dollars industry, they state.

Statista data shows more than one-third of total revenue in 2023, or $354bn, will come from China - the world’s topgrossing food delivery market. The United States follows, with $231.3bn in online food delivery revenue. Far behind, the United Kingdom, South Korea, and Japan follow, with $39bn, $38.3bn, and $35.2bn in revenue, respectively. Statista expects the two largest markets to make nearly two-thirds of global online food delivery revenues by 2027.

UKHospitality responds to Northern Ireland Protocol deal

In the wake of the recent Northern Ireland Protocol deal announcement (the Brexit withdrawal agreement that governs the unique customs and immigration issues at the border on the island of Ireland between the United Kingdom of Great Britain and Northern Ireland and the European Union, and on some aspects of trade in goods between Northern Ireland and the rest of the United Kingdom), trade body, UKHospitality, issued an initial response.

Chief executive, Kate Nicholls, said: “The initial details of the new deal for trading in Northern Ireland are encouraging and appear to address the key concerns of hospitality businesses.

“The breakthroughs on easing trade flows, VAT, excise

duty and state aid would seem to resolve many of the major sticking points raised by UKHospitality. The people and businesses of Northern Ireland should see the benefit in this as soon as this summer through the planned cut to alcohol duty in August, which previously would not have been the case.

“It will also enable them to benefit from any future cut to VAT, which we have consistently urged the UK government to implement for hospitality.

“We will continue to work with our partner organisation, Hospitality Ulster, to review the finer detail, which we hope will deliver stability, certainty and growth for venues across Great Britain and Northern Ireland.”

In recent years, more and more consumers have become accustomed to takeaway and grocery deliveries.

Latest food to go insights reflect a more value-conscious consumer

According to Lumina’s recently published UK Food to Go Market Report 2023 (published February 2023), the food to go market is set to see a net increase of +1,397 sites in 2023F (F meaning the full year) to a total of 152,120 from 145,522 in 2017, and led by retail segments with leading operators in the food to go market including Greggs, Pret A Manger and McDonald’s continuing to expand outlets, targeting more drive- thru, travel hub and high street locations.

Lumina define food to go outlets as total outlets of eating out segments where food to go sales make up 10%+ of turnover, including branded traditional and contemporary fast food, independent fast food, coffee shops, sandwich/bakery, supermarkets, convenience stores, supermarket cafés and department store/garden centre cafés, roadside and MSA (motorway service areas), airports, railway and train stations, boat/ferry cruises and ports, petrol forecourts, street food and mobile street vans, event and mobile catering and contract catering.

Key trends present in brand strategies include exploring opportunities in drive-thru and travel hub sites, franchise operation models as well as technology and digitalisation, observe Lumina. For example, Greggs has announced that it is exploring opening 24-hour drive-thru sites, as evening is its fastest growing day part. It is also trialling stores at select supermarket locations as well as opening a site in London’s Gatwick airport.

Co-op’s franchise operation is the focus of site growth as this model is light on capital investment, with the operator hoping to grow the

franchise estate to 150 stores within three years, report Lumina. Premier has started a technology drive, they observe, trialling features including self-scan checkout and a QR code for shoppers to access promotional deals in the place of printed leaflets.

Unsurprisingly, the cost of living crisis has led consumers to be increasingly value-conscious and prioritise cost above other credentials, Lumina have found. A proportion of consumers are already limiting discretionary spending due to the weak economic outlook, so operators will need to ensure value is at the core of their offer to remain competitive and relevant, they propose.

Indeed, the researchers found (Lumina Intelligence Top of Mind Report, Food to Go Report, data collected 52WE 25/12/22, MCA, The Grocer, February 2023), that the top two most important longterm consumer trends impacting the food and beverage industry are a squeeze on household budgets (50%) and value consciousness (41%), with 76% of food to go consumers surveyed being “very

value conscious” (up 3ppts year on year, it was found).

By way of illustration of this, LEON has announced that it is launching a hot food meal deal of £3.99 for a rice pot and drink to enhance its value for money credentials, and Pret is expanding its value and range (its new ‘Made Simple’ range starting at £2.99 and coming alongside the launch of its new January meal deal offer to help customers with the cost of living). At the same time, consumers aged 45-54 have seen a -2.1ppt decline in food to go occasion share year-on-year, with the over 50’s increasingly opting to leave the workforce in what has been dubbed the ‘great resignation’, report Lumina.

However, food to go is expected to hold a 23.9% total market share in 2026F and outpace growth seen in the wider eating out market, fuelling share growth. Key drivers include further physical expansion of key food to go players, say Lumina, broadening availability across different day parts and omnichannel propositions whilst transient lifestyles are set to endure.

The food and drink industry accounted for 6% of administrations in 2022 – the sixth highest sector in the UK – according to analysis by full-service law firm, Shakespeare Martineau.

A total of 1,340 businesses – 87 of which came from the food and drink industry, which included several breweries and restaurant chains – filed for administration last year, marking a 56% increase compared to 2021, the firm report.

Construction, manufacturing and retail were the sectors worst hit, accounting for 39% of administrations. Greater London led the way with 20% of the filings, followed by the South East and North West (16% each), data from The Gazette Official Public Record has revealed.

While January (55) was the quietest month, administration numbers leapt to 160 in November – the most recorded for 28 months – before dipping to

120, 93 and 104 in April, May and June respectively. And while administrations are still yet to hit pre-Covid levels (1,794 in 2019), recession fears and the financial pressure on households and businesses means the worst is still yet to come, an insolvency and restructuring expert has warned.

Andy Taylor, partner and head of restructuring at Shakespeare Martineau, said: “The latest statistics show that the true costs of living and doing business are beginning to bite.

“Numerous headwinds – such as the cost of borrowing, and increasing energy, fuel and raw material costs – have become a new normal at this point and businesses are being pulled from every direction. Furthermore, while supportive in the main, pressure from lenders is increasing and HMRC is taking a firmer stance, seeking to cap levels of liability for non-payment of tax.

“While the UK is perilously close to recessional phase, businesses must have a clear focus on cash flow and look to save costs where possible. Directors must continue to plan strategically for the ever higher costs of ‘doing business’.

“For businesses to survive longer term, they will need to act now to address underlying issues. I cannot overstate how important it is to get to grips with matters at the earliest possible juncture and to take the appropriate professional advice, if needed. Taking a proactive approach will provide options and help to keep businesses afloat.

“If things continue as they are, we expect to see an increase in businesses failures as they battle tough trading conditions. However, resilient businesses with a strong balance sheet and with the right planning and oversight in place, may well find opportunities for growth as we head further into 2023.”

Pret to give third pay rise in 12 months

Pret A Manger has announced a third pay rise in 12 months for its 7,870 UK shop staff, further supporting its workforce amid the high cost of living, say the brand.

From 1 April 2023, team members, baristas and shop managers will receive an additional 3% pay increase, on top of the 5% increase that came into force in December 2022. Average base pay for shop staff will increase by 19% in the year to April, while average entry level pay will have increased by 15% year on year to above £12, including the Mystery Shopper Bonus, which is above the UK National Living Wage and inflation.

The latest pay increase will be applied to shop employees irrespective of age, although some differences may apply depending on role, experience, and location. Team members will see a pay increase from between £10.30 and £11.55 per hour to between £10.60 and £11.90 per hour depending on location, or between £11.85 and £13.15 per hour with Mystery Shopper Bonus. Barista pay will increase from between £10.85 and £12.50 per hour to between £11.20 and £12.85, depending on location and experience, or between £12.45 - £14.10 per hour with Mystery Shopper Bonus.

Pret says that it has also been looking at ways to improve its benefits package to help shop staff through the cost of living crisis. A new discounts portal is now live which provides staff with access to fresh food and other essential items from major supermarkets and other businesses at a lower cost. This new portal builds on Pret’s

existing benefits package, which includes free food and drink while on shift (including breakfast and lunch) and a 50% discount for all staff otherwise.

Guy Meakin, interim managing director at Pret A Manger UK & Ireland said:“We’re proud to be making another significant investment in our people’s success and wellbeing. Whether it’s paying above the National Minimum Wage, providing career development opportunities, or leading the industry on barista pay we’re committed to making Pret a rewarding and supportive place to work for all our teams and paying the best we can afford to.

“Our people work incredibly hard to make Pret such a well-loved place on the high street, and we wanted to thank them for their continued energy and commitment. As the cost of living continues to rise, we hope this latest increase in pay, and our expanded benefits package, goes some way in providing further support for our hardworking teams.”

This latest investment in Pret’s people furthers Pret’s ambitious growth strategy announced in 2021, including opening more than 200 new UK shops by 2023 and doubling the size of the business within five years. As Pret delivers against these targets, it continues to invest significantly in recruitment and staff pay to support its growth including a third shop staff salary increase in one year, they report, having also recognised and promoted nearly 30% of shop employees in the last 12 months with more than 2,000 growing their careers at Pret.

Food and drink industry accounted for 6% of UK administrations in 2022, analysis reveals

Roadchef expands its facilities as part of investment programme

satisfaction rate of 95% in 2020, the highest of the big three motorway service area operators, according to consumers responding to the independent Transport Focus Survey (research from Roadchef carried out in June 2021).

Popular brands located at Roadchef include McDonald’s, Costa, LEON, WHSmith, SPAR, Chozen Noodle and Days Inn. In addition, Roadchef’s own branded offerings include Fresh Food Café and Restbite. Across its 30 locations, Roadchef operate 91,000 square foot of catering, 41,000 square foot retail, 15,000 square foot grocery and 690 hotel bedrooms.

Roadchef, one of the nation’s leading motorway service area (MSA) operators, has invested in its facilities by adding new showers and extending its parking spaces as part of the company’s long-term investment programme to enhance customer experience.

The company’s Magor site, located on the M4 near Newport, is the first to benefit from the new facility additions. Three extra showers have been added to provide comfort on long journeys, as well as 103 new onsite car parking spaces and 39 HGV spaces.

In addition, Roadchef Magor has announced the opening of the first-ever LEON restaurant in Wales, which is also the first LEON outside of England.

The investments come with Roadchef’s growth strategy to increase customer satisfaction, and as more people travel on the roads it is essential for its facilities to be expanded upon. Further developments are in the pipeline for

other sites across the UK as Roadchef continues to surprise and delight its customers on long journeys.

Mark Fox, chief executive officer at Roadchef commented: “We’re continuously looking at new ways we can improve our sites and ensuring that our customers have the correct facilities to resume their journeys feeling refreshed is very important to us.

“The addition of new car and HGV parking spaces will certainly help with traffic flow on-site, and we’re really excited about the new opportunities the first ever LEON restaurant in Wales has to offer. We look forward to introducing more changes at our other locations in due course.”

Roadchef is one of the UK’s leading motorway and trunk road service area operators. With 30 locations, the company aims to provide a restful and relaxing environment for over 52 million visitors to its motorway service areas each year, achieving an overall

LEON was founded in 2004 with the mission to make it easy for everybody to eat and live well, creating the category of Naturally Fast Food: food that tastes good, does you good, is affordable and is kind to the planet. The brand has always championed seasonal, Mediterranean-inspired and freefrom food, and was the first to display nutritional symbols on its menus.

The brand has also launched new tech-forward initiatives, including digital ordering, allowing for contactfree and click & collect via mobile and digital kiosks for customers’ convenience.

It now has over 80 restaurants throughout the UK, as well as in the Netherlands and launched its grocery range exclusively in Sainsbury’s supermarkets in October 2019, expanding the range over the last few years to vegan sides, frozen waffle fries, dips, soups, salads and sauces, and more. Recently, they expanded the range to become available in Ocado and ASDA.

Flexeserve launches its latest hot-holding solution at EuroShop 2023

Flexeserve launched an evolution of its Flexeserve Solution – which it claims is the industry’s only hot-holding service – in Düsseldorf at the recent EuroShop 2023.

Flexeserve says that it has evolved its Flexeserve Solution to not only help operators achieve true hot-holding (where hot food is maintained at optimum quality and temperature for unrivalled hold times, say the firm), but also to embrace hotholding with ease. The service, delivered by Flexeserve’s experts, comprises six key elements - Technology, Food, Culinary, Packaging, Implement and Connect –with the team guiding customers through this journey to refine and transform their hot food operation.

Billy Eatenton, head of culinary at Flexeserve, said: “Düsseldorf was an amazing opportunity for operators to come and understand our true hotholding and how Flexeserve can help them sell more and waste less. That’s wasting less of everything – food, energy and staff time.

“Our in-house chefs enable you to serve a wider range of incredible food. Then we help you streamline processes for maximum efficiency and establish the

right packaging for each product for the best results.”

Last year, Flexeserve welcomed Dirk Wissmann, formerly of Pret A Manger, as its operational support & development manager. In his 23 years at Pret, Dirk Wissmann played a fundamental role in integrating Flexeserve’s hot-holding equipment to drive the evolution of a pioneering hot food operation. He now leads the Implement aspect of Flexeserve Solution, offering customers truly unique expertise, based around his extensive operational experience.

“Enhancing how we help customers to ‘make it a reality’ is a major aspect of Flexeserve Solution’s progression,” said Dirk Wissmann. “Within Implement, we optimise both front and back-of-house, improving hot food in the kitchen, at the store and on the doorstep. And after that, we help to Connect!”

The newly added sixth element of Flexeserve Solution – Connect - is a cloudbased service exclusively previewed at EuroShop 2023 ahead of its official launch later in the year.

Connect will allow operators to control

and automate units remotely, collate data on the performance of units to see their “hot food operation like never before”, claim the company, and use that data to further progress how they prepare and serve hot food.

“Connect helps bring together everything you achieve with our experts, enabling you to maximise the benefits of Flexeserve Solution across your entire hotholding estate,” said Warwick Wakefield, director of customer experience at Flexeserve.

“The cloud service will ensure that you can take your hot food operation to the next level, and achieve real energy efficiency, maximised daypart opportunities, improved support for store teams and an enhanced customer experience.”

Foodsteps launches free access to carbon impact platform

With food creating 26% of global greenhouse gas emissions, it is claimed, a UK food-tech startup has opened its platform for free, helping the industry further understand the carbon impact of their produce.

Foodsteps uses its innovative platform to offer data and communication solutions for food businesses looking to measure, report, reduce and communicate their food’s environmental impact, and over the last year, it has worked with household names such as Gousto, AllPlants, Bupa and Wagamama.

The free access to the platform includes the ability to see the impact across the entire life cycle of food products, enabling businesses to add up to five recipes, or food items, and receive instant sustainability data.

Founder and CEO of Foodsteps, Anya Doherty, created the technology platform to empower food businesses with the data and tools to grow produce sustainably. Over the past three years Foodsteps has developed to become a trusted platform for food businesses in the UK and globally.

“The food that we grow, cook, serve and eat has a fundamental impact on the natural world. We urgently need to decarbonise our food choices, and this can’t happen without food businesses leading the way. You can now sign up for free and explore the impact of up to five recipes or food items,” said Anya Doherty.

“Foodsteps’ robust database contains thousands of peerreviewed scientific studies alongside primary research. Signing up to the platform will also give free access to the community of other food businesses already measuring and lowering their impact, such as Azzuri Group, PizzaExpress, Compass Group, CH&CO and SKY.

Andrew Stephen, chief impact officer at Foodsteps, added: “We’re passionate about supporting businesses to make a change. For those that want to go further, we’ve made it simple to upgrade subscription, adding more recipes and more detail to the assessments. Then businesses can download the Foodsteps carbon labels making it even easier to understand and promote to the end user.”

To sign up, visit https://bit.ly/3xpIOdl.

TECHNOLOGY

Introducing the NEW Flexeserve Solution

I MPLEMENT

PACKAGING

FOOD CULINARY

We offer the industry’s only hot-holding service that will take your hot food to the next level.

Reduced food waste

Extended shelf life

Amazing food quality

Diverse food range

Unmatched efficiency

Happier customers

Greencore celebrates its Line Coordinator Framework graduates

make Greencore an even better place to work, and to create a great experience for all our colleagues. We feel strongly about supporting our people in growing as professionals – this is part of our ‘Grow with Greencore’ ethos.

“I get great satisfaction in seeing people grow in their careers, so for me it was a such a pleasure to be able to celebrate this achievement together with our colleagues.”

Local convenience food manufacturer, Greencore, is celebrating 23 colleagues at its salads site in Spalding on completing its bespoke professional development programme ‘Line Coordinator Framework’.

Commenting on the Line Coordinator Framework and the graduates, Simon Titchner, general manager at Greencore said: “I am incredibly proud of the colleagues that

have completed our Line Coordinator Framework programme. Everyone has had to work extremely hard and in challenging circumstances due to the Covid pandemic, but we hope that this programme will enable our people to become even better leaders in our business, with the opportunity to further progress their careers with us.”

Kevin Parker, HR business partner at Greencore Spalding added: “We want to

The professional development programme is designed to give Greencore colleagues the opportunity to learn new skills in order to develop their careers with the company. Line Coordinator Framework differentiates itself from other professional development programmes in that it is grounded in the work that our colleagues do each day and has a creative, more practical hands-on approach to learning, say Greencore.

Awesome Chips partners with McKinnon Nelson to secure new premises

Awesome Chips has partnered with leisure real estate specialist, McKinnon Nelson, to secure new high street shop premises, as the franchise expands across the UK with five new shops set to open by the end of 2023.

Anthony Round, franchise director, Awesome Chips said: “Chips are generally an impulse purchase so we are looking for great locations with a high footfall. McKinnon Nelson’s expertise in site sourcing means they are well placed to support our expansion plans, helping us secure the very best sies for our new franchisees to trade successfully.”

Awesome Chips which was originally created in 2015, serves up fresh hand cut chips, complimented with a range of sauces, rubs and spices and nothing else. With successful branches in Leicester, Wood Green in London and the Bullring Shopping Centre in Birmingham,

Awesome Chips is now welcoming applications from franchisees to expand the brand across the UK and Europe.

Will Nelson, real estate advisor, McKinnon Nelson added: “We are delighted to partner with Awesome Chips to help fulfil the site requirements of this exciting, growing brand. Locations in key shopping centres and good high street sites will be paramount and we will be exploring opportunities on behalf of franchisees across the UK. McKinnon Nelson has excellent relationships with all the major landlords, and we now look forward to briefing them on Awesome Chips’ requirements.”

Awesome Chips offers a low-cost franchise opportunity with excellent returns, claim the company, who say that they are continuing to invite applications from ambitious potential franchisees with drive and ambition

and a background in management and business. In return, they offer a comprehensive franchise package including full training, assistance with site sourcing, store fit out, national marketing and operational support to supply a full pre and post tender turnkey offer to get new shops off to a great start. For the right franchisees, multi-unit franchise deals are also available in locations across the UK and Europe.

Cawston Press teases Lilt lovers

at the launch of its very own version of the Caribbean classic to add to its existing canned Sparkling Juice Drinks range. The company say that they know that many will be sad to see the popular tropical soft drink lost into the Fanta brand, so thought it was time to give people something to smile about.

Grapefruit Juice Drink would offer a fabulous blend of not from concentrate pineapple juice and grapefruit juice, using just apple juice to sweeten. More juice and nothing unnecessarily added - the naturally tropical taste. A new tilt on Lilt you could say.”

Following news that the beloved ‘totally tropical’ drink – Lilt – is set to be scrapped from shelves, Cawston Press says that it is aiming to raise a smile or two by teasing the launch of new Caribbean SKU, “made with No Jiggery Pokery”, say the firm.

After Coca-Cola announced that Lilt will be scrapped after nearly 50 years in production, the self-styled experts of pressed juice, Cawston Press, have hinted

Across their social channels, the brand has revealed the news that its flavour experts have acted fast to work on the possibility of creating its own version of Lilt. Namely, a Sparkling Pineapple & Grapefruit Juice Drink, made the Cawston way. The power is now in the people’s hands, they add, the brand having put out a voting poll on their Instagram to test the demand for their No Jiggery Pokery take on the discontinued soft drink.

Head of taste, Micah Carr-Hill commented: “With a commitment to transparency and real ingredients, the Cawston Press Sparkling Pineapple

Cawston Press says that it holds a passion for creating soft drinks the “right way”, with pressed fruit and no added sugar, no sweeteners, and not from concentrate (claiming to be be the number one ‘Not From Concentrate’ brand in the category), and which they have termed No Jiggery Pokery, and its idea to create the Cawston Press Sparkling Pineapple & Grapefruit would be no different. As they only use natural ingredients, they feel it is a better made alternative to the well-loved tropical drink that will bring all the memories of Lilt to life, just without all that jiggery pokery, they claim.

250 Ukrainian refugees secure jobs at Pret

Pret A Manger has hired 250 Ukrainian refugees as part of its employment programme set up to support people fleeing the war.

Launched in April 2022, Pret’s Ukraine Employment Programme offers refugees arriving in the UK job opportunities at Pret shops through its charity arm, The Pret Foundation. The vast majority of those employed on the programme are women whose partners and families have stayed in Ukraine, some to fight in the war and others because they are unable to flee the country, report Pret.

In less than a year, several of the women have progressed to roles such as chefs, baristas and front-of-house staff serving Pret’s freshly made food and organic coffee to customers at over 100 shops across the country. Some have already risen to become kitchen and front-of-house team leaders, while two will be starting an assistant manager course this year.

Alongside employment, the programme provides a variety of additional support to help refugees find their feet and settle into their new jobs at Pret. This includes help with travel costs to and from work and vouchers to buy household items, plus one-to-one counselling. English language tuition is also available, as is support with finding accommodation through The Pret Foundation’s network of charity partners.

The programme is led by Viktoria Bertics, a Ukrainian general manager who has worked at Pret for 17 years and previously managed several different shops both in the West End and City of London. When war broke out in her home country, she immediately wanted to help and was seconded from her role at Pret High Holborn to head up the project.

“I’m extremely proud of every single person on the programme and the

feedback from shop managers has been fantastic – a testament to the Ukrainians’ hard work and dedication in the most difficult circumstances imaginable,” said Viktoria Bertics.

“While they are enjoying their new jobs and feel grateful for the opportunity Pret has given them, it’s becoming much harder to cope with being away from their partners and families, many of whom stayed to fight in Ukraine or couldn’t leave. As the war goes on, we will continue supporting them in every way possible.”

Salisbury Spar store first in South West for Greggs franchise

the introduction of new features including a Coca Cola Ice Blast machine, Smokin’ Bean coffee station and a f’real milkshake and smoothie dispenser.

In-store services include a wide selection of beers, wines and spirits, fresh fruit and vegetables, household essentials, chilled and frozen food, snacks, soft drinks, baby supplies, ATM and National Lottery. Free customer car parking is available outside the store.

Store manager Nick Buck has a staff of 14 while the new Greggs franchise has created eight new jobs in the local area and is managed by Tom Clark.

South West-based SPAR retailer and wholesaler, Appleby Westward, has opened its first company-owned store with a Greggs franchise.

The Greggs operation is the eye-catching feature in a £375,000 capital investment by Appleby Westward in its neighbourhood store at Bemerton Heath, Salisbury.

Dean Mason, company-owned stores director said: “Food to go and especially our hot food range have always performed well in this store and this, along with the opportunity to reduce the retail trading area without compromising the core customer offer, made this store an obvious choice for our first Greggs franchise.”

The redevelopment of the store got underway in December and has seen the inclusion of new floors and ceiling, new refrigeration and upright freezers and improvements to staff facilities in the back of house area. All fixtures, fittings, external signage and a number of product lines have been updated with

“Our Bemerton Heath store has been a very successful community store for years but needed investment,” Dean Mason added.

“I am delighted our investment helped us not just to introduce the Greggs franchise but also bring the rest of the store up to the high standards that are expected by our customers, colleagues, and the community we serve.

“Brand new refrigeration and freezers will reduce our energy costs by at least 30% at a time when this is so critically important to all businesses and the additional footfall to the site that the refit and Greggs will bring are expected to increase turnover by 7% in the coming year.”

Appleby Westward currently operates 140 company-owned stores throughout the region and plans to introduce more Greggs operations as part of a strategy to expand its business through complementary partnerships, which in turn will create more jobs in local communities.

A third of hospitality at risk of going under, despite record sales

The UKHospitality Quarterly Tracker, in association with CGA, shows revenue was up 4.2% in 2022 compared to 2019, but down 13% in real terms when inflation is accounted for.

Cost pressures, alongside ongoing labour shortages and Covid-19 debt, has left many hospitality businesses in a perilous position. The latest Q1 Hospitality Members Survey, run jointly by industry(the Q1 Hospitality Members Survey is conducted by UKHospitality, the British Beer and Pub Association, British Institute of Innkeeping and Hospitality Ulster) showed that almost a third (32%) of businesses were at risk of failure in the next year.

UKHospitality is urging the Chancellor to address the root causes of inflation in the upcoming Budget.

It is calling for intervention in the energy market, Apprenticeship Levy reform and a new business rates multiplier to provide an immediate boost to the sector and prevent business failures, allowing those that survive to invest, employ and grow.

UKHospitality chief executive Kate Nicholls said: “These figures show the challenging position the sector is in. The demand from the public is quite clearly there, with revenue exceeding pre-Covid levels, but there is no way venues can take advantage of this demand as they drown amidst price rise after price rise.

“Without action, we can see just how stark the year ahead could be with a third of businesses at risk of failure. Venues are simply unable to pass prices onto the consumer at the same rate they are experiencing their own costs rise.

“If the Chancellor wants to stem the bleeding in hospitality and stop those prices rises, which unfortunately contribute to inflation, he can take action in the Budget.

“We know one of the government’s key priorities is cutting inflation and growing the economy, which we support. Hospitality is a prime sector to achieve this, with a track record of delivering rapid growth.

“Intervening in the energy market to stop unscrupulous behaviour by energy suppliers, reforming the Apprenticeship Levy and tackling disproportionate business rates would signal his commitment to the everyday economy and its ability to lift the nation out of its economic slump.

“People up and down the country want to support their local pubs, restaurants, coffee shops and hotels, to name just a few. If the Chancellor allows those venues to take advantage of that support, we can turn record sales into real terms growth.”

YOUR FOOD LABEL PARTNER

Mush Foods upcycles food waste to grow highly nutritious mycelium protein

Pereman, PhD, co-founder and mycology Director for Mush Foods. “Our fermentation platform recreates the underground growth conditions, without light and uses minimal land, energy, and water. After harvesting, we produce the mycelium in a 100% natural process, with gentle preparing and shaping, reducing liquid to create a final product which contains no additional ingredients, binders, additives or flavourings.”

Food tech start-up, Mush Foods Ltd., says that it is propelling the “meatplus” movement to the mainstream of foodservice and food retail.

A portfolio company of the Strauss Group Kitchen FoodTech Hub, Mush Foods developed its 50CUT mycelium protein ingredient solution to slash the animal protein content in meat products by 50%. Mushroom-derived 50CUT delivers a beefy bite of nutrient-dense protein to meat hybrid formulations that appeal to even the most devoted meat lovers, claim the company.

“Our mushroom-derived products address the reality that there is a sizeable population of carnivores who are simply not willing to compromise on beef’s rich taste, nutritional boost, and textural experience,” said Shalom Daniel, co-founder and CEO of Mush Foods. “50CUT is tailored specifically for hybrid meat products to satisfy flexitarians and carnivores with the unique sensation they crave, while easing the impact of global meat consumption.”

Mush Foods’ 50CUT product is tailored specifically for blending with beef, and is composed of three edible

mushroom mycelium species.

“By combining different types of mycelium we can create a unique ingredient which perfectly pairs with the particular taste, formability, texture, aroma, and even color of beef,” added Dan Levanon, PhD, cofounder and chief scientific officer of Mush Foods. “Once you add 50CUT to ground beef, it acts like a sponge and absorbs all the water, juiciness, fat, aromatic compounds, and assumes the visual appearance of the beef. From the full organoleptic and nutritional perspectives, 50CUT functions as the perfect complement to beef, enhancing its taste.”

The mycelium network is a threadlike, root-like underground system of fungi. It breaks down forest plant matter and nourishes the mushrooms growing above ground as well as the surrounding ecosystem. Mush Foods’ pioneering proprietary technology for upcycling food side streams from local manufacturers was initially developed at the MIGAL Galilee Research Institute, Israel.

“We grow the mycelium above the ground in indoor farms using a highly efficient method,” said Idan

“Mush Foods mycelium is clean label, nutritious, and naturally knows how to hit that perfect savory spot,” added Shalom Daniel. “Chefs of leading restaurants have been the first adopters of 50CUT. They fully appreciate its potential in hybrid burgers, as well as its high nutritional value - it is a truly new and exciting culinary experience.”

After 15 years of dedicated R&D at the MIGAL Galilee Research Institute, innovation, and business development expert Shalom Daniel founded Mush Foods in 2021, together with Dan Levanon, PhD, head of the agricultural biotechnology research group at MIGAL and a 30-year veteran in fungi research, plus Idan Pereman, PhD, an expert in molecular biology who specialises in edible mushroom cultivation.

Composed of top food technologists, agronomists with mycology expertise, sustainability experts, three highly skilled chefs focusing on culinary and sensory aspects, and R&D and food engineers from the biggest multinational food companies, Mush Foods’ multidisciplinary team says that it is bringing the next generation of nutritious, plant-based solutions to the food industry. The start-up is a portfolio company of The Kitchen FoodTech Hub, part of the StraussGroup.

As March comes roaring in, and winter turns to spring, so too another totem in the calendar is reached as all eyes turn to the semi-final stage in the Sandwich & Food to Go Designer of the Year competition.

From the hundreds of entries received, the five category sponsors have selected their favourites to progress through to the regional semi-finals.

Heat winners in each of the categories will progress to the live final which takes place on 4 May 2023 at the Royal Lancaster London ahead of the Sammies Awards Dinner, where the winners will be revealed.

The Semi-finals

•21 March 2023 Holiday Inn, Darlington (North)

•22 March 2023 Flexeserve, Hinckley (Midlands)

•23 March 2023 Brakes, Reading (South)

FUTURA FOODS YAMAS! FETA SEMI-FINALISTS

Contestants were challenged to think outside of the box and explore how YAMAS! feta could be used in trending cuisines and/or with non-traditional or alternate bread carriers.

Darlington

• Gary McDowell, Deli Lites

Feta Attraction Morocco Style

• Rochelle Lack, Greencore

Middle Eastern Feta Finger

• Adrian Fitzpatrick, Deli Lites

Smile and Say Cheese to Feta

• Lizzie Goodman, On A Roll Sandwich Co.

Life Doesn’t Get Feta Than This

• Stacey Hirst, Sandwich King

Spicy Mediterranean Style Flatbread with Slow Cooked Sticky Apricots

Hinckley

• Eleny Minto, Greencore

Just Peachy

• Callum Green, Greencore

Herby Whipped Feta & Sweet and Sour Tomato Focaccia

• Kirsty Fonseca, Greencore

Shakshuka & Feta Muffin

• Chloe Orwin, Greencore

Fusion Feta Delight

• Chrissie Attewell, Samworth Brothers

Nothing Get’s Feta Than This

Reading

• Simon Whitby, English Provinder

The F.D (Feta Doughnut)

• Katarina Broadribb, Lemon & Soul

Feta, Kofta Flatbread

• Edvinas Smigelskis, Samworth Brothers

Sticky Chicken Feturger

• Simon Broadribb, Uptons of Bassett

Mountain Feta & Merguez Wrap

• Robert Lawton, Leathams

You Feta Beleaf its Not Moo

SEMI-FINALISTS

Darlington

• Gary McDowell, Deli Lites

You’re Bacon Me Hungry

• Rochelle Lack, Greencore

Croque Ma-Dough

• Megan Grove, Greencore

Hot Cross Bacon Roastie

• James Simcox, Greencore

Pop’in Brie (Bacon & Chilli Subroll)

• Lizzie Goodman, On A Roll

You’re Bacon Me Crazy

GIERLINGER BEECHWOOD SMOKED COOKED STREAKY BACON SEMI-FINALISTS

Making this thinly sliced bacon with a natural beechwood smoke flavour the star of the show in this category was the name of the game.

Hinckley

• Eleny Minto, Greencore Bacon, Burrata & Brussells

• Malcolm Vernon Kemp, Mr Browns (Leicester) LLP - BSSC

• Joanne Timperley, Royal Northern College of Music

Bacross Bun

• Sam Tebbatt, Melton Foods

Posh Piggy

• Barny Luxmoore, The Jabberwocky Bacon All the Rules

Reading

• Katarina Broadribb, Lemon & Soul

Bacon Hot & Sour Sandwich

• Kieran McGivern, Around Noon

So Many B’s

• Simon Broadribb, Uptons of Bassett

Pleasant Pheasant and Bacon

• Sophie Piccirilli, FSC

The Whole Hog

• Robert Lawton, Leathams

You’re Bacon My Meal Come True

H.SMITH FOOD GROUP STEAM-COOKED SLICED CHICKEN

SEMI-FINALISTS

Competitors were asked to create a sandwich or food to go dish which showcases H. Smith’s steam-cooked sliced chicken.

Darlington

• Gary McDowell, Deli Lites

Chicken Naan’do’s

• Megan Grove, Greencore

Sunday Lunch’in

• Lizzie, Goodman, On A Roll

Do You Wanna Pizza Me?

• Kerrie-Ann Parker, On A Roll

Chicken Crunch

• Stacey Hirst, Sandwich King

Teriyaki Style Chicken Breaded

Topped with Mooli Slaw

Hinckley

• Kirsty Fonseca, Greencore ‘Kyiv’ O’Cluck

• Darren Fenner, Pumphouse Cafe

Mexican Black Pudding & Chicken Flatbread

• Joanne Timperley, Royal Northern College of Music

Kowchi Chicken Blue

• Chrissie Attewell, Samworth Brothers

Don’t Worry Pea Happy

• Chloe Orwin, Greencore

Coronation Chicken Curry Toastie

Reading

• Kieran McGivern, Around Noon

Blockbuster Chicken

• Zoe Gill, Brakes

Chicken & Sticky Mango

• Katarina Broadribb, Lemon & Soul

Crispy Chicken with Wasabi Punch

• Edvinas Smigelskis, Samwoth Brothers

Asian Inspired Chicken Roll

• Simon Broadribb, Uptons of Bassett

Yuzu Chicken Wrap

Darlington

• Gary McDowell, Deli Lites

Gouda-ness Gracious Great Ball of Fire

• Rebecca Walker, Scotmid

Sirachi Goudamorning Toastie

• Charlotte Palmer, Greencore

Crusty Ciabatta Cheese & Bacon

with Rosemary Marmalade

• Sally Wu, Greencore

Golden Cheesy Hot Dog

• Adrian Fitzpatrick, Deli Lites

Howdy Gouda

SEMI-FINALISTS

Darlington

• James Simcox, Greencore

Hot Free Roast Stack

• Richard Mattock, Mitchel & Butlers

Duk Hot & Sour Cherry Baked Samosa

• Sally Wu, Greencore

Not So Cheesy Charcuterie Board Sandwich

• Gary McDowell, Deli Lites

Donner Taco Vegano

• Rochelle Lack, Greencore

Vegan Duk Bao Boy

MONA DAIRY GOUDA SEMI-FINALISTS

The recipes could be a sandwich or a food to go dish, but Mona Dairy’s Gouda, with its delicious, almost caramel-like flavour, had to be the key ingredient.

Hinckley

• Eleny Minto, Greencore

Up to no Gouda

• Sam Tebbatt, Melton Foods

Gouda Get on the Seoul Train

• Chrissie Attewell, Samworth Brothers

Hey Gouda Looking!

• Darren Fenner, The Pumphouse

The Gouda & Bacon Hash

• George Clifton, Bradgate Bakery

Cauli! Cauli! Cauli!... Cheese! Cheese! Cheese!

Reading

• Katrina Broadribb, Lemon & Soul

Smokey Roll

• Edvinas Smigelskis, Samworth Brothers

Life is So Gouda!

• Amy Nelson-Jones, The Market Pantry

Gouda, Garlic Mushroom & Pesto Toastie

• Zoe Gill, Brakes

Gouda & Smoked Ham Pin Wheels

• Stephen Jordan Bird, Samworth Brothers

Nacho Gouda, I’m Wasted!

VBITES PLANT-BASED SEMI-FINALISTS

This category is exclusively plant-based, and competitors received a selection of VBites products to work with in creating their recipe.

Hinckley

• Chloe Orwin, Greencore

Kimcheese Toastie

• Darren Fenner, The Pumphouse

The Vegan Cranberry & Chilli Relish Melt

• Matt Swain, Greencore

Vegan Adobo Chipotle Kebab Wrap

• Joanne Timperley, Royal Northern College of Music

Slmnsam

• Eleny Minto, Greencore

Oh So Cheezly

Reading

• Tony Bishop Weston, Foods For Life

BaBa Bau Bau

• Maria Baggaley, Loafing

Vegan Feast Pizza Bap

• Gary Morris, Ch&Co

BBQ Sloppy Joe Bap

• Kieran McGivern, Around Noon

The Plant-Mans

• Zoe Gill, Brakes

Hoi Sin Duck Soft Taco

THE SANDWICH & FOOD TO GO INDUSTRY AWARDS

4 MAY 2023

ROYAL LANCASTER LONDON

TO BOOK YOUR PLACE AND FIND THE BEST HOTEL RATES GO TO WWW.THESAMMIES.CO.UK

SPONSORED BY

THE SANDWICH & FOOD TO GO INDUSTRY AWARDS THE

It has been another bumper year for entries into the Sammies, and the tough job of building the shortlist for each award is well underway. The judges will no doubt be in for a treat when it comes to the tasting days as there have been some delicious new products launched this year.

Meanwhile, although they may be less tasty, many of the other awards will give the judges plenty of food for thought during the online judging sessions which are scheduled throughout March. Representatives for the shortlisted entries in these categories will have a chance to present to and take questions from the panel in support of their bid.

And of course, the result of all this taste testing, head scratching and decision making will be revealed at the Sammies Awards Dinner.

AWARDS DAY 4 MAY 2023

The world may be watching London for the coronation of King Charles III on 6 May, but London will already be the centre of the known universe for those of us in the industry thanks to the Sammies Awards dinner two days previously. No doubt there’ll be plenty of sandwich royalty in attendance, but when it comes to crowning the winners on the night, there’s room for everyone to bask in glory

The evening’s events are the last hurrah of a busy day as before we get to the partying, there’s the no small matter of the finals of the competition and, to kick off the day, a presentation from MealTrak’s Richard Walker.

Insights into the food to go market trends

MealTrak have become the go-to source for details on consumer sentiment and changes and Richard – whose CV is loaded with leading food industry names – will be providing valuable pointers into the evolution of the market post-pandemic.

Attendance is free to anyone within the industry, but places are limited so to secure yours, just email your name, company and position to sandra@sandwich.org.uk with the subject “4 May Presentation”

Sandwiches & Networking Galore!

Following the presentation from Richard we have the finals of the Sandwich & Food to Go Designer of the Year.

Five sponsored categories, head judge Theo Randall, the finest culinary talent and some amazing recipes all come together for your

enjoyment. The finals of the competition are a great place to network with the leading lights of the industry and of course, to taste some amazing creations.

Who will win? All will be revealed at the Sammies Awards Dinner in the evening.

The Sammies

4 May 2023

– Royal Lancaster London

www.thesammies.co.uk

Catch up with the food, drink and hospitality sector

IFE International Food & Drink Event, IFE Manufacturing and Hotel, Restaurant & Catering (HRC) return to ExCeL London on 20-22 March 2023, collectively one of the most comprehensive gatherings of the UK food and drink sector.

INSPIRING INDUSTRY INSIGHTS

It is anticipated that over 25,000 industry professionals will descend on the shows to meet with more 1,500 quality suppliers across food and drink, professional kitchen equipment, hospitality tech, design and décor and more.

The Vision Stage, designed by Harp Design, will be at the heart of HRC 2023 with a programme covering a diverse range of important trends, topics and talking points in foodservice and hospitality.

Kicking off day one of the show will be a global view of hospitality from UKHospitality CEO, Kate Nicholls, followed by a session from Nicola Knight and James Walton of IGD, who will be running through their predictions for 2023 and examining the impact of global events on the UK hospitality industry.

Visitors can also catch an insightful debate on setting the standard for food for the future, moderated by the Sustainable Restaurant Association and featuring Clare Clark (head of sustainability at CH&CO), James

Golding (group chef director at The Pig Hotels) and Huw Gott (co-founder of Hawksmoor).

Other highlights to look out for at the Vision Stage will include a keynote interview with HRC chef ambassador Monica Galetti, an examination of driving profit through low and no alcohol offerings, a discussion on the psychology of hospitality design, and an in-depth look at the impact

of soaring energy costs on the sector with Cornwall Insight.

At IFE, food and drink companies will also be able hear from trade and customs experts about the implications of the UK’s new approach to implementing post-Brexit border controls. The Institute of Export & International Trade (IOE&IT) will be presenting seminars across all three days of the show.

One of the seminars is a landmark session on how the government’s new ‘Target Operating Model’ will impact post-Brexit processes for importing goods into Britain from the EU.

IOE&IT is also exhibiting at the show and powering its Exporters Hub, sponsored by K International. Delegates are invited to meet the IOE&IT team at stand 3534 to hear how the organisation is supporting traders adapt to new post-Brexit rules and processes through training, qualifications and its wide range of membership benefits.

SUSTAINABILITY IN FOCUS

This year IFE will see the addition of a dedicated Sustainability Stage, sponsored by Elopak, and reflecting the importance and complexity of ESG (Environmental Social Governance) as a topic within food and drink.

Across the three days of the show, including a day of content curated by the Food & Drink Federation (FDF), leading industry experts and speakers will delve deep into a range of topics within sustainability, from decarbonising food systems to creating a circular economy for food & drink packaging to the evolution of sustainability in the world of frozen food.

FDF head of climate change & energy policy, Emma Piercy, comments: “The FDF is delighted to be partnering with IFE for the inaugural Sustainability Stage at this world class event.

“Global food systems make up around one quarter of the world’s greenhouse gas emissions. Bringing all stakeholders together and collaborating at IFE is essential to building the resilient and sustainable food systems we need.”

IFE Manufacturing’s Trends & Innovation Platform will be a focal point for industry insights and inspiring trends this year, with Kantar, thefoodpeople, FMCG Gurus, IGD, The Food Marketing Experts, Stylus and more discussing a wide range of topics including the price sensitivity of customers, the rise of the discounters, emerging food technologies and key flavour trends and innovations.

A must attend session on the Trends & Innovation Platform will centre around how manufacturers, brands and hospitality businesses can responsibly manage allergens, with speakers from the Free From Awards, Creative Nature, Pret a Manger and Virgin Atlantic.

Bertrand Emond, membership ambassador & culture excellence lead at Campden BRI, and moderator of the panel, comments:

“I’m looking forward to leading the discussion on allergens at IFE Manufacturing 2023. This is a complex topic and it’s hugely important that food and drink brands and foodservice businesses ensure they are meeting legal standards and following best practices when it comes to managing allergens responsibly and accurately conveying information around allergens to consumers.”

CHEF HQ, CURATED BY CHEF PUBLISHING

A new addition to HRC 2023 is Chef HQ - a demo kitchen, stage and networking area curated by Chef Publishing and providing a platform for talented chefs from across the UK.

Sessions at Chef HQ include an interview with The Future Plate, a culinary village made up of leading black chefs including MasterChef semi-finalist William Chilila, Muse by Tom Aikens head pastry chef Jermaine Cunningham and Michelle Trusselle, executive chef and owner of Myristica.

Paul Ainsworth will be at Chef HQ discussing his experience as a judge on the hit show Next Level Chef, Restaurant Story Executive Chef Tom Phillips and Bocuse d’Or Chairman Andreas Antona will be talking about the UK Bocuse d’Or competition, and Andrew Wong, chef founder of A.Wong, will be taking the audience on a journey into the technically precise art of dim sum.

Chef HQ will also welcome 2022 National Chef of the Year Ben Murphy, head chef at Launceston Place, to the stage to discuss his career to date and his culinary inspirations.

QUALITY SUPPLIERS

From packaging to food and drink to professional kitchen equipment, the shows will be packed with suppliers ready to transform the food to go businesses.

New for 2023 will be the IFE Startup Market where visitors will be able to discover some of the latest products and brands in an area dedicated to some of the most innovative and vibrant startups that have been trading for two years or less.

Action Foods Ltd (Stand 5972) offer a range of cooked chicken and bacon products and will be introducing a new range of British produced pizza toppings under their new brand, Championi Toppings.

Capreolus (Stand 3359), a family-owned charcuterie producer in West Dorset run by Karen and David Richards, follow time honoured techniques using freerange or wild meat to produce a wide range of charcuterie, and will be at the show. Their recipes have

been developed by David and Karen with inspiration from traditional continental products but with their own West Country twist.

Cargill Protein Europe (Stand 5951c), a leading supplier and innovator of chicken and alternative protein products for retail, food service and food manufacturing customers, will be in attendance.

The FoodFellas (Stand 1551), a CPF group company, supplies innovative, authentic, high quality food products from around the world to the foodservice market in the UK and across Europe, and will be at the show. Their Meat Zero plant-based range offers product for anyone who loves the taste of meat but wants to minimise the environmental impact of the meat they consume, say the firm.

Moy Park (Stand 2165), one of the UK’s top 15 food companies, Northern Ireland’s largest private sector business and one of Europe’s leading poultry producers will be present, and is now a £1.8 billion business employing 10,000 colleagues across facilities in the UK, Holland and France, supplying Moy Park branded and own label chicken products to leading retailers and foodservice providers throughout the UK, Ireland and Europe.

Based a stone’s throw away from the old fish docks in Hull, East Yorkshire, Seafish UK (Stand 5951k) are a second-generation family firm, proudly developing, producing, marketing and exporting seafood products with an emphasis on high quality and affordability for over 100 years, and will be at IFE.

At The Grumpy Pigs (Stand 5932), it’s all about the bacon, say the company, who will be attending the show. Since 2015, they have been supplying cooked bacon to food service and manufacturing all over the UK & Ireland, their products being produced in a BRC-accredited gluten-free factory.

At The Sausage Man (Stand 5511), visitors will be able to try some authentic German sausage such Bratwursts and Franks. Chilled and frozen meat supplier, Volys (Stand 5563f), will also be present.

Mediterranean food supplier Dina Foods (Stand 4218) will showcase its range of authentic breads, savouries and confectionery at IFE, including its traditional artisanal flatbreads, ranging from Pitta to its signature Paninette® wraps and Lavash bread. New additions this year are the Tanour bread and Oregano and Sourdough flavoured Paninette® wraps. Its vegan savouries, including a wide range of Falafel, such as the popular sweet potato version, and hummus and dips, will be on display. Dina will also bring its premium layered Filo pastry Baklawa which are in high demand, they report.

Here at Soken Engineering we have 20 years experience, including worldwide sales. Our innovative UK built all electric machines range from low-cost entry level to high throughput production line models.

PREVIEW

For businesses interested in transforming how they handle waste, QCR Recycling Equipment offer rental and purchase options on a wide range of equipment and can help enable operators to reduce their waste and carbon emissions as well as minimising the time staff spend handling waste.

Visitors to HRC will have the chance to meet with suppliers like Evoca UK Limited, home to Gaggia Milano, Necta and Saeco and offering a wide range of professional coffee machines. Also on hand will be Crazy Baker, a true artisan bakery supplying wholesale bakery products to an extensive number of cafés, hotels and restaurants around London.

PACKAGING

At IFE Manufacturing, visitors can meet with businesses such as BioPak (Stand 159), a supplier of compostable food to go packaging. Their product range is predominantly made from renewable materials and is certified compostable. BioPak’s packaging, in conjunction with a waste collection service solution, enables businesses to divert their food and packaging waste from landfill and convert it into nutrient-rich compost. In 2022, BioPak outlined in its sustainability report that it had helped customers to avoid 17,838 tonnes of plastic

going to landfill across the world, the majority of their customers being within the food and drink industry.

Magnum Packaging (Stand 518), will show a wide range of carrier and packaging options and Brandpax (Stand 117), its personalised branded paper packaging to the food industry.

As a top Gold Partner with Epson ColorWorks colour label printers, KTEC (Stand 369) say that they will be showing the complete range of Epson desktop machines that provide in house colour label printing. Businesses can print their label images onto KTEC’s plain label rolls they manufacture in over 5000 sizes, adding variable information

like pictures, ingredients, instructions, barcodes, expiry date and batch number for example, then print the exact quantity needed for each product or package with no wastage. Alternatively, businesses can print their label images onto an even lower cost plain uncut label rolls and use their Mini-Digi® label finishers off-line or in-line to cut the labels to any size or shape making even further savings.

To find out more about everything happening on 20-22 March at ExCeL London, and to register for your complimentary trade ticket (providing access to all three events), visit hrc.co.uk, ife.co.uk or ifemanufacturing.co.uk.

Q&A

Bryan Murphy, UK sales director, Dawn Farms

What challenges do you see the industry facing today?

It does appear that we are living through a perfect storm of uncertainty in relation to climate, geopolitics, inflation, and threats of recession. The mood music has changed and is a little more upbeat in the last months than it was towards the close of 2022. In times like this, the focus is on ensuring you have the fundamentals in place and our focus and investment are on supply chain security, food quality and safety, insight led innovation and increasingly our sustainability credentials.

We believe that these pillars are more important than ever today to protect ours and our customers’ brand integrity. As a business who supply the UK’s leading QSR’s and sandwich/food to go manufacturers, we continue to look ahead to ensure we meet the changing needs and behaviours of their consumers.

Plant-based food has been in the spotlight, but what of meat ingredients?

Our focus is on staying relevant, credible, and distinctive in the eyes of our B2B customers. We do that by consistently providing great tasting protein as the hero ingredients in their products. Our expertise is in in the development and application of fully cooked, ready to eat proteins (meat and plant based) in different settings from manufacturing to QSR counters.

Meat protein remains by far the preferred option in the market but of course there is a growing number of “flexitarians” willing to swap out one protein for another, but crucially they will not compromise on taste and texture. When you couple those product attributes with solid sustainability credentials (we are signed up members of the Science Based Targets initiative) and the experience and expertise developed over 37 years in the business

then you have strong selling proposition to serious industry players.

So, offering the consumer variety and choice is paramount, be it plant-based, meat or a blended product - it needs to taste great and look great. For our customers, in a challenging labour and energy market, it needs to be hasslefree, ready to eat and play its role as part of a pizza, pasta dish, sandwich or ready meal.

Are consumers’ habits and demands changing due to this ‘perma-crisis’? What are they looking for?

A previous ONS survey revealed that more than 80% of UK adults had already started the move towards carving out a healthier lifestyle. Today, as the cost of living crisis bites into budgets, it’s also driving change in consumer habits and preferences. As a business, we recognise that consumers health and sustainability beliefs are being fragmented. People are trying to do the right thing by their

health and the planet, and meat is playing a part in this.

Three in four consumers want to eat healthy and great tasting food, however, few are willing to compromise on taste over health. Taste is what keeps consumers coming back and meat delivers consistently on taste and texture.

An opportunity exists for brands to utilise the positive health attributes of meat, with health call outs such as high in vitamin B12 and high in protein. Brands are responding, as the taste, quality and convenience expectations of consumers continues to increase. This dynamic makes the category an interesting space, and ripe for opportunity. For our part, our Innovation team in Dawn Farm Foods and TMI, comprised of culinary chefs, food scientists and technologist, design recipes in our innovation kitchen, which can be scaled to meet the needs and demands of our customers, while ensuring there is zero compromise in flavour, taste, or texture.

Is there opportunity in change as consumers trade down?

Price has always been a factor in the UK market, but we have to recognise that supply chain disruption and inflation

has occurred due to mainly external factors mentioned earlier. We see a battle for the “out of home” as retail brands invest in product innovation to attract customers away from restaurants and delivery. Consumers are seeking value for money and as reported by the Grocer “they may trade down from recognised high street branded cafés into meal deals”. This opens an opportunity to replicate such quality, whilst maintaining affordability. To this point, we do see that innovation focused on “permissible indulgence” is an increasing opportunity for brands.

What kind of trends and consumer demand are impacting product development?

There are many ways brands can add value to the consumer in 2023, as scrutiny increases. Trends and consumer demand impacting NPD in the year ahead may place a greater emphasis on sustainability, better-foryou options, ‘newstalgia’, bold fusions and authenticity.

Sustainability and ‘better for you’ foods continue to see growth in food to go as they address the demand for guilt free, convenient, and easy ways to dine. It is reported that the Gen Z consumer will pay an average premium of 9% for

more environmentally friendly offers. Interest in nostalgia is growing too, as consumers seek familiarity and comfort in uncertain times. There will be a twist on this which will deliver a fresher take on classic favourites.

We expect emerging cuisines such as Mexican and Asian to inspire blended inspirations creating new and fun combinations. Younger consumers are engaging ever more with food and culture, they want to travel the world at their table. Authentic recipes and techniques are driving premiumisation, as they seek to experiment with more regional nuanced dishes.

As a business, Dawn Farms has to be agile in how it meets the demands of different customer groups. We deliver customised solutions to many leading global brands, and we deliver ready to order options for all customers via our Batch 85 range of signature meat products and our Plant Deli portfolio of plant based proteins. Our promise to all customers is the secure and consistent supply of safe, high quality food products, products that are created with passion for our customers that protect and enhance their own brand trust and position with their consumers in these complex times.

Making the most of meat

Under pressure from the rise in flexitarian eating and associated promotion of plant-based eating - particularly at the start of a new year traditionally used to promote healthier eating - the outlook for UK meat consumption is a mixed one. However, if meat’s healthy protein content and provenance credentials are better communicated, that could help, and further opportunity may well await in delivery and takeaway.

A GROWING BUSINESS

In recent years, meat has been at the centre of a twofold phenomenonvalue appreciation on the one hand, related to the growing popularity of protein diets, and vegetarian lifestyle and plant substitutes booming on the other hand – point out the researchers at Tuttofood, the upcoming international food exhibition that takes place in Italy (fieramilano, 8-11 May 2023, where the ‘world of meat’ will be located in the dedicated Tuttomeat area).

The data they have collected shows that for consumers, meat represents a food to be consumed with respect for sustainability and animal welfare. And the gourmand products and the reinterpretation of the classic cuts are also increasingly appreciated, with Tuttofood, from its privileged observation point, able to illustrate how meat today is responding to consumers’ new needs.

According to data from the statistics portal Statista, they note, the value of the world market will be close to $1.2 trillion this year and will grow by +7.8% per year on average in the coming years until 2027. In Europe, the market is now worth more than $381 billionalmost a third of the world total - and it will be close to $500 billion by 2027.

In the case of Italy, for example - a country with a centuries-old tradition in cured meats in particular - the numbers from the trade association, Assica, report that domestic consumption of cured meats in 2021 increased by +5.4% in volume, while exports grew by +15.2% in volume and +12% in value. In January-June 2022, exports rose to 95,006 tons (+4.1%) for sales of € 925.6 million (+9.5%). Cured raw hams (prosciutto) were at the forefront of the growth, but salami also performed well. Countries whose imports from Italy increased the most include France (+9.8% in quantity and +12.2% in value), Sweden (+17.1% and +18.6%) and Poland (+36.9% and +38.7%).

So what are the new trends? What is the consumer looking for and how can companies respond? Certified supply chain, practicality and speed of preparation, but also delicious proposals and reinterpretation of “less valuable” cuts for new uses, such as the barbecue where these cuts are also excellent for faster cooking. This is what emerges from Tuttofood’s interviews with some of the sector stakeholders, who were able to anticipate and interpret the new trends in meat consumption.

What emerges is greater attention

to the environment and healthy animal nutrition, with information that must be increasingly clear on the labels. In fact, some Italian producers have launched a sensible consumption project – called the Filiera Benessere Animale (Animal Welfare Chain) – which stipulates only Italian pigs raised without antibiotics for the past 120 days, alongside the meeting of biosecurity standards. Welfare is ensured on 100% of the supply chain through DQA controls and certifications (namely, lower density, adequate space, and calibrated nutrition plans).

There are also many new proposals derived from huge investments in research and development, to make products that are convenient and quick to cook, the analysts report. Another boom area centres around gourmet offerings such as burgers, tartares, or dry-aged meats. Today, meat is also increasingly more and more adaptable to new uses such as appetisers or onedish meals, they also propose. At the same time, the supply chain must have a positive impact not only on animal welfare but also on the environment and this is why several producers have revisited their packaging by decreasing weight and size to avoid waste of plastic and paper, they add.

MEAT

UK OUTLOOK

The continued strain on shoppers’ budgets is going to have the biggest impact on behaviours going forward, acknowledge AHDB (Agriculture and Horticulture Development Board), with the growth of the UK economy expected to enter an extended period of sluggish growth, and inflationary pressures looking set to continue.

“Beef through retail may benefit from some shoppers moving their out of home spend in-home. However, we predict more shoppers will be lost to cheaper proteins and carcase balance needs to be monitored, as cheaper cuts will be in most demand. Depending on weather patterns, we expect summer to ease some losses as burgers gain beef share. The out of home market, while suffering, may also exacerbate carcase balance issues as we predict value-led quick service retail to gain channel share for dine-out and takeaways/deliveries, benefiting burgers,” say Rebecca Gladman (retail insight manager) and Hannah Clarke (analyst – red meat) at AHDB in their February 2023 Beef Market Outlook assessment.

“For this reason, beef volumes via retail are predicted to decline further during 2023. Levels in 2022 have tracked below 2019 every month except December, and we expect this trend to continue during this year. Positively, as we expect Christmas 2023 to look very much like Christmas 2022, roasting joints may benefit from a small boost at this time. Out of home, we predict beef will have the strongest recovery of the red meats. However, we believe eating out will still not return to 2019 levels, but takeaways and deliveries will remain bigger than pre-pandemic.”

The researchers go on to say that the beef outlook might be mitigated if the industry:

● Encourage tasty and versatile beef dishes which play on value for money. Inspire batch cooking and filling meals, coupled with retail promotional support. This will benefit cheaper cuts.

● Capture meal occasions lost from out

of home by inspiring treaty dinners such as fake aways or restaurant quality dine-in recipes. This will benefit more expensive cuts.

● Publicise for special occasions and events when consumers will want to treat themselves. BBQ inspiration is key during the summer months.

● Encourage consumers to continue to eat out of home. Opportunities in the eating out market include value for money, personalisation, indulgence, quality cues and pushing reputational factors such as health, sustainability and backing British. Takeaway/ delivery is also an important trend for beef to capitalise on.

● Encourage shoppers in-store and online by improving the experience of the meat aisle.

● Addresses health concerns by communicating the health benefits of beef, such as B12 and iron.

● In the longer term, look to maintain and build consumer trust, demonstrating where farming values (animal welfare, environmental stewardship and expertise) are shared with consumers.

MEAT-FREE DECLINE?

Volume sales for meat-free (meat-free definition defined by AHDB; includes meat alternatives and selected vegetarian/vegan ranges. Excludes pizzas) products have declined this Veganuary, with initial data for the first three weeks of January showing a fall in shoppers in the meat-free category they report.

“More than a million fewer households bought meat-free products this January compared to last year with

only 13.7% of households buying one (AHDB/Kantar, 3 w/e 22 January 2023). This compares to 96.4% of households buying meat, fish or poultry (MFP) in the first three weeks of the year,” reveals Grace Randall (retail insight manager at AHDB)

“Research from IGD suggests 7% of shoppers started taking part in Veganuary at the start of January. However, this uplift appears to have been short lived, with seven out of 10 failing to make it past the two-week mark. Of those who stopped, 40% said it was due to alternatives being too expensive, while a further 40% claimed they couldn’t find food or drink they enjoyed. Decreased interest has meant that in the Veganuary period, there was a decrease in alternatives volume sales, both in meat and dairy.

“This shows despite new product development and heavy promotions from retailers, the taste and price of meat-free products are still the major barriers for shoppers.

“Meat-free remains a small part of the market, maintaining the 2% volume share it has seen over the last four years. This decline in shoppers means overall value and volume for meat-free has declined with volumes down 12.9% and value down 6.3% compared to MFP, which declined by 3.2% in volume but saw value growth of 8.3% due to price increases.

“Despite declines, Veganuary provided a boost for meat-free products with a sales uplift of 36% in the last three weeks versus the average three weeks in 2022 (excluding Veganuary and Christmas).”

MEAT

THE WORLD’S FIRST 100% CULTIVATED MEAT STEAK

A UK-based company specialising in cellbased tissue engineering has announced that it has produced the first-ever steak fillet of cultivated meat.

The scientific breakthrough was achieved by a team of Scientists at 3D Bio-Tissues (3DBT), a Newcastle-based tissue engineering company with patentprotected IP that is already producing human corneas to help restore vision to millions of people.

The steak fillet was entirely made from pork cells and measured 9cm in width, 4cm in length and 1 cm in height, making it the same size and shape as a small fillet of traditional pork meat. The fillet also replicated pork’s unique flavour and texture. The fillet was produced using 3DBT’s patented, serum-free and animalfree cell booster, City-mix ™ - a patented media supplement which eliminates the requirement of conventional plant-based scaffolds, blends or fillers, as have been universally adopted by the industry to date to ensure structural integrity of cultivated meat products. 3DBT’s fillet is therefore 100% meat, leading 3DBT to believe that this is the world’s first 100% cultivated pork steak to be produced and tasted.

This represents a significant development milestone and following the success of the technical tests and the identification of development areas, 3DBT says that it will forge ahead in producing a showcase product – a full-scale fillet of cultivated pork which will be presented, cooked and eaten at a public event in the coming months.

THE PROCESS

3DBT used pig cells to produce the cultivated pork fillet. The process of producing the fillet began by extracting cells from a pig and putting them in a cell-culture environment, which allowed them to grow and divide. The cells were then cultivated using the company’s proprietary structured meat technology along with their patented City-mix™ cell booster to turn the cells into structured meat.

3DBT’s City-mix ™ solution is a standalone commercially available product which enables the reduction of the use of expensive growth factors whilst increasing

yield of cultivated meat. This enhances the growth of cells and tissues to the point that the need for a scaffold is eliminated. City-mix™ is a critical intellectual property component of the company’s offering, providing clear competitive differentiation and world-leading technology.

TESTING AND TASTING

Professor of Tissue Engineering at Newcastle University and 3DBT’S chief executive cfficer, Dr. Che Connon, alongside 3DBT’s chief science officer, Dr. Ricardo Gouveia, tested the fillet in the lab for various qualities in both its raw and cooked states and, for the first time, sampled the product in order to test its similarity to eating conventional meat.

In its raw state, the cultivated steak fillet was very similar in appearance to conventional meat with fibres clearly visible, they reported. On cutting the fillet, it also displayed similar structural integrity to raw conventional meat, including resistance to breaking and compression. In addition, it was the same to the touch in terms of consistency and elasticity and, as with fresh traditional meat, had no obvious aroma while raw.

On pan-frying, the fillet exhibited an element of shrinkage, as would be expected with high-quality traditional meat. The fillet seared easily and showed the typical charring and crisping on its surface, while the aromas were identical to those of frying traditional pork.

NEXT STEPS

Following this significant milestone event and the success of the technical tests, Professor Connon said 3DBT will take the findings from this process and forge ahead in producing a further full-scale fillet, to be showcased, cooked and eaten by a select panel at an upcoming event in London. In this next phase, 3DBT aims to demonstrate how their structured meat technology can accelerate the delivery of cultivated products

to consumers and future suppliers alike.

The company is also looking to work with manufacturers and supermarkets to sell cultivated meat and separately with fashion companies to produce cultivated leather using the same tissue-templating process but with skin cells. This has the potential to significantly reduce livestock farming, cutting the greenhouse gases, water and energy used in meat production.

The success was made possible thanks to the significant investment from BSF Enterprise. BSF, which began trading on the London Stock Exchange’s main market last year, owns 100 per cent of 3D Bio Tissues and aims to accelerate the tissue engineering sector, which includes the growth of cellladen structures including production of high-quality, cultivated-grown meat and leather.

Che Connon, chief executive of 3DBT, said: “This is a significant scientific breakthrough which has very positive implications not just for BSF and 3DBT but also for the UK and the cultivated meat industry as a whole. We are absolutely delighted with the appearance, taste, aroma, and texture of our cultivated pork, which is the first time we have fully sampled our product. Our cruelty-free fillet has exceeded our expectations in all respects, and we are extremely excited about the technological progress we are making and the impact this could have on our industry.

“City-mix ™ , our serum-free media supplement in which we cultivated the fillet, is helping to greatly reduce the cost of cultivated meat such that it may become economically viable in the near future. At the same time, our ‘structure without scaffold’ technology is helping to make cultivated meat that more closely resembles traditional meat in every respect without the need for plant-based additives. We look forward to taking the findings through to the next stage of development, focused on producing a chef-ready product for public consumption.”

Must do greener

Here, we offer a timely reminder of the requirements and implications of EPR (Extended Producer Responsibility), and also hear about some of the packaging products, innovations and ideas the food to go retailing business, and the supply chain which supports it, are actively embracing in order to meet them.

EPR EXPLAINED

“Being introduced in the UK in 2024, EPR is a policy holding producers responsible for the collection, sorting, recycling, or disposal of their product packaging. Introducing this new policy means it will soon be down to businesses to fund the total cost of managing their household product packaging from production to disposal,” David Meehan, general manager of sustainable waste management company Biffa’s compliance team, Biffpack, reminds us.

“Household packaging is defined as anything that may be removed from a household, including large bulky packaging from white goods in addition to smaller everyday grocery packaging.

“The policy - designed to transfer the annual £1.7bn financial burden of household packaging waste collection from taxpayers to producers - aims to generate accountability across waste streams, plus encourage and empower brands to think more sustainably about their packaging life-cycle post-purchase.

“Where historically, the responsibility has sat with a small group of around 8000 compliant producers, now the responsibility will be spread further to include a greater number of smaller producers. Biffa recognises the potential for EPR to help businesses better engage with a circular economy (where waste is recovered, recycled or regenerated in a closed loop).”

WHICH BUSINESSES ARE IMPACTED?

Any business that handles over 25 tonnes of packaging in a year will be affected by EPR legislation, say Biffpack. Whether your business purchases packaging for

products or you are producing packaging to sell to other businesses, if you handle over 25 tonnes per year, you are identified as a ‘producer’ and must act now.

‘Producers’ include the following.

Brand owners – who sell packaged goods under their brand name. When a brand isn’t identifiable, the responsibility lies with the business responsible for packing or filling the packaging.

Importers – who import packaged products into the UK.  Service providers – who hire out or lend reusable packaging (such as supermarket crates).

Distributors – who manufacture or import empty packaging and sell that packaging to UK businesses (not already obligated as a producer).

Online marketplaces – that operate a marketplace whereby non-UK sellers can sell packaged products or empty packaging to UK consumers.

Sellers – who sell packaged products or packaging to the end-user.

All charities are exempt, even if they sell packaged products (such as boxes of Christmas cards) in-store or online.

“There are many scenarios that exist within these definitions, and the impact on businesses will vary,” David Meehan continues. “That’s why the packaging compliance experts at Biffpack are working with businesses to ensure compliance is met. The Department for Environment, Food & Rural Affairs (DEFRA) has also released an online obligation checker to help businesses understand if they are affected by the new legislation.”

HOW BUSINESSES WILL BE AFFECTED

“The scheme is set to impact smaller and bigger businesses differently. Smaller organisations with a turnover between £1 million and £2 million and handling 25-50 tonnes of packaging in a calendar year will have to provide detailed reporting on the packaging they produce and how the waste will be managed. Larger businesses with a turnover above £2 million handling more than 50 tonnes of packaging per year will have to cover the cost of EPR regarding their waste and report their data every six months,” David Meehan explains.

“The collection of this data must begin from January 2023 to create a full calendar year of data, with the first six months due for submission between July and October 2023 for large organisations or between January and April 2024 for small organisations. Due to the lower threshold introduced by EPR, there will be lots of newly affected businesses in the UK that will need to review their reporting processes and make changes to start capturing data.

“The government estimates that producers’ costs will be around £1.7bn in the first full year of implementation. However, the government needs to calculate the cost based on the new reporting structure. Producer fees will be calculated in 2024 after a year of reporting.

“Fees will initially depend on how much it costs to process or dispose of the packaging based on the volume. However, this will change over time and move to a system based on comprehensive recyclability assessments.”

REDUCE FINANCIAL IMPACT WITH VITAL PREPARATION

For the first year, Biffpack report, companies will have to report on aluminium, steel, glass, wood, plastic, paper, cardboard, fibre-based composites and other materials like industrially biodegradable packaging.

Additional reporting requirements will be introduced as time goes on. For example, from January 2023, a business may only need to report a plastic bottle as a 10g clear plastic bottle. But as EPR progresses, they will need to break down each plastic type used to make that bottle so that it can be recycled more effectively.

“In short, the legislation will increasingly favour recyclable materials - the easier packaging is to reuse or recycle, the lower the cost to producers. Higher volumes of waste created by packaging choices will increase costs. Reviewing and redesigning your packaging now may incur costs in the short term but will ensure your EPR obligation is minimal going forward,” says David Meehan.

“At a minimum, businesses must understand the requirements for branded products and packaging that will be disposed of in public bins. Better yet, identify by brand which products will be categorised as household waste and record the materials that make up their packaging; this will establish a clear head-start with reporting. Beginning to sort products into these areas will make the transition much smoother.

“Ultimately, the best way to prepare for EPR is to ensure you have a thorough understanding of the recyclable potential of the packaging you handle. Then, use the reporting data you collect this year to pre-empt costs and plan more sustainable solutions for your packaging. Crucially, be mindful of time. Preparation is key, and it’s essential to report in October the product packaging used since January.”

Business owners are not alone, point out Biffpack. There will be systems available to help with the EPR transition. DEFRA is developing a calculator to help businesses estimate how much EPR will cost them individually. The government is also offering help via a third-party compliance scheme. This allows a third party to help you register and report your data if needed. At Biffa, for example, their EPR implementation team supports businesses with getting EPR ready, running seminars and clinics that explain the new regulations.

“There’s real merit in EPR,” feels David Meehan. “It will benefit the circular economy by incentivising businesses to recycle more. It encourages greater use of highly recycled and durable materials, which should spark a mindset shift from ‘produce to dispose’ to ‘produce to reuse’. Keeping track of and effectively managing packaging waste enables businesses to contribute to a ‘Waste Net Zero’ future.

WORKING TOGETHER

Sustainable packaging manufacturer, Coveris, has been supporting the well known food to go business, Simply Lunch, with the launch of its eye-catching new Stir Me Up Salad range that features some vibrant packaging designed to achieve visual appeal.

Through its partnership with Coveris, Simply Lunch’s Stir Me Up Salads are also delivering significant environmental benefits too. Moving to Coveris’s lidded trays - a recyclable solution - Simply Lunch report that they are achieving an 85% plastic reduction compared to its previous packaging.

Aligned in their commitments to sustainability, at the same time this packaging development supports the packaging company’s vision of no waste and Simply Lunch’s waste reduction goals through material downgauging and the maximisation of material lifecycles.

Made from certified, sustainably-sourced board, OPRL (On-Pack Recycling Label) guidance helps consumers to engage with Simply Lunch’s sustainability journey and the range’s recyclability.

Simply Lunch’s Stir Me Up Salad range consists of five new and re-imagined salads, such as Bhaji Rainbow Salad and Chicken Caesar Salad, now available to purchase. With this range, Simply Lunch says that it has utilised the packaging’s fully printable outer face to create an engaging range that communicates its values, such as making sustainable eating easier. The range’s shelf-appeal is enhanced further thanks to the packaging’s large window offering consumers greater product visibility, grabbing their attention.

“Working with like-minded packaging partners is key for us to hit our ambitious sustainability objectives. Coveris has supported us in the development of this product, providing expertise where needed. This pack reinforces our purpose of ‘improving lives through delicious food’,” says William Page, Simply Lunch’s marketing & branding manager.

Paul Robertson, Coveris’s food-on-the-move director, adds: “Coveris is committed to its No Waste vision and is proud to support Simply Lunch on their sustainability journey with this packaging development. Simply Lunch has utilised the packaging’s printable space brilliantly to create a range that stands out on the shelf.”

At the end of last year, Coveris celebrated the success of its partner, Notpla, in winning what is regarded by many

as the world’s most prestigious environmental award, The Earthshot Prize.

Founded in 2020 by His Royal Highness, Prince William, and the Royal Foundation, the Earthshot Prize aims to find innovative solutions that can repair the planet by 2030. Recognised for their inspiring efforts to create a fully sustainable and biodegradable alternative to plastic made from seaweed and plants, Notpla were awarded as the winner in the category ‘Build a Waste-Free World’.

As the exclusive development and print partner for Notpla’s coated board packaging, Coveris has worked extensively with Notpla to manufacture a variety of fully printed board packs using their award-winning barrier coating technology. Made from seaweed and plant extracts, Notpla Coating is applied to sustainably sourced cardboard, creating a food-safe barrier function and naturally biodegrades in four to six weeks. As a result, Notpla’s specially coated board packs offer the food to go and takeaway sector a new unique range of protective, recyclable and biodegradable solutions in an effort to tackle sustainability concerns.

Colpac have announced a new product line extension featuring a unique bowl shape that maximises product visibility and value perception, claim the company. Its high-end construction reflects the quality of the food product within, and the wide opening also enables consumers easy access for consumption and is perfectly shaped to fit in the hand too, the packaging company point out.

Stagione® bowls are suitable for a wide spectrum of products across the food to go marketplace, including frozen and chilled dishes, hot-food-to-go, and delivered meals (they are available in 600ml, 1050ml, and 1300ml sizes).

Each bowl is microwavable, features high barrier properties and has a tight-fitting PP lid which prevents leaking and provides ventilation to let out condensation

whilst maintaining heat. rPET lids with an anti-mist coating are also available for the 600ml and 1300ml sizes, so these bowls can also be utilised for packaging chilled food-to-go.

The new bowls, along with the entire Stagione range, are manufactured from mixed FSC® accredited board, thus meeting the coating levels for CPI and OPRL’s recyclability thresholds for 2023.

As the rigid construction of the Stagione bowls allows nesting and easy stacking for transport or display, they are ideal for both manual fills back of house or for full production line pack and process too, with options to heat seal, being certified for use in freezers, chilled food cabinets, hot hold cabinets and microwaves.

Since launching Stagione, Colpac says that it has witnessed significant demand for the innovative, award-winning range, their product development team having also expanded the range of rectangular trays from three to seven, including sizes from 150ml through to 1250ml. The addition of the bowls is testament to the unique capabilities of the range, feel Colpac, along with their ability to design and manufacture packaging solutions which directly meet the needs of retailers and food service operators.

“We continually review our product ranges, and the addition of Stagione bowls demonstrates our drive to bring unique packaging concepts to the market,” comments Kate Berry, Colpac’s head of marketing & product.

PACKAGING

“As with all our products, every part of the supply chain has been considered in the specification of the bowls, from point of fill through to point of disposal. We are delighted with the success of Stagione and the addition of the bowls provides even more options for our customers.”

HELP WITH COST PRESSURES

BioPak reports that it has recently lowered its prices on over 180 environmentally friendly packaging products on its UK website to help operators mitigate some of the cost pressures being faced across the board right now.

The company say that they offer compostable packaging made from rapidly-renewable, plant-based raw materials for businesses who want to preserve and protect the environment for current and future generations. Since 2010, their compostable packaging has helped its customers to avoid the creation of over 22million tonnes of plastic and create 1.46million kilograms of compost in the process, they claim.

Currently, they are offering up to 20% savings on Kraft salad bowls and lids, up to 23% off for BioCane takeaway bases, up to 25% off for BioCane plates and up to 26% savings on selected products in the BioPak cutlery range. BioPak has also reduced its prices on a range of other products, including BioCups, soup containers, napkins and more.

This price reduction has been made possible due to a significant reduction in the costs of freight for some products, they report, as well as the stabilisation of foreign currency exchange.

“We know that all of our customers, whether it’s big brand restaurants or small independent coffee shops, are looking for ways to reduce their spending at this moment in time and we’re glad that we’re able to pass this saving on to the customers,” said Leanne Osborne, managing director of BioPak UK.

MAKING A SAVVY SWAP

“The government has recently announced that a wide range of single-use plastics will be banned in England from October 2023,” confirms Nathan Gray, head of sustainability at Reconomy (www.reconomy.com)

Herald keeps it under wraps

Quality disposables manufacturer and supplier, Herald, has reported a surge in sales of its individually wrapped cutlery items in recent weeks, following the announcement that the products had been introduced in the last quarter of 2022.

The individually wrapped cutlery sit alongside the popular catering supplier’s wrapped meal packs which comprise knife, fork and napkin and come with or without salt and pepper sachets.

The products were expected to appeal to the higher end of the catering and food to go markets however Herald’s national sales manager, David Martin, says that the reach has been much further than originally anticipated: “Take

up among all catering providers has been significant, regardless of turnover, audience and size.

“Many caterers are recognising that hygiene features highly for customers. The consumer has been left with a concern regarding the spreading of viruses and infections since the pandemic and is reassured by any extra measures such as the continued use of hand sanitising products and wrapped disposable cutlery items. Our wrapped product line is a great way to offer a more hygienic, quality alternative, providing peace of mind. It’s a cleaner eating experience and assures the customer that knives, forks and napkins haven’t been handled prior to use.”

The Better Way To Dine

Hygienic, eco-friendly wooden & cornstarch meal packs

Introducing Herald’s wooden and cornstarch meal packs and individually wrapped cutlery - for the preferred, disposable dining choice.

Offer visitors reassurance and complete your food offering with our high quality, wrapped meal packs and individually wrapped cutlery. The meal packs come with or without salt and pepper and include cutlery and napkins, in a choice of wood or cornstarch. We also have a full selection of individually wrapped wooden cutlery and stirrers.

Find out how Herald can improve your choices...

0208 507 7900

sales@heraldplastic.com www.heraldplastic.com

PACKAGING

“Plastic bowls, cutlery, balloon sticks, plates and trays will be banned, alongside types of polystyrene food containers and cups. Consumers can no longer buy these products from businesses such as takeaways and retailers.

“While the government’s decision should be welcomed, it is important to remember that the new products selected should be more sustainable than the single-use plastics they are replacing. If disposed of correctly, some single-use plastics are recyclable, yet issues arise when large quantities of these materials are littered.

“Therefore, businesses should ensure that they are not opting for materials with very few recycling options and infrastructure available. For example, compostable products may degrade quicker than plastics, but this is pointless without separation from other waste streams.”

So, what can businesses do to maximise the environmental benefits of their switch from single-use plastics? Nathan Grey suggests the following.

Conduct a plastic audit

One of the first things businesses should do is to identify every piece of plastic used during their operations. The goal should be to calculate the total plastic weight used as well as the different types of plastic.

Itemising each material gives a complete overview of business operations. An audit should be separated into plastic items sent to waste, and those which will be recycled.

Calculating the true impact of an enterprise upon the planet can be a compelling motivator to adopt more sustainable practices which can then be communicated across the workforce.

Reduce your usage

A plastic audit should help you establish which singleuse items are used in the largest quantities. Tackle these first by trying to source more sustainable alternatives. This could involve a conversation with your suppliers to source easily recyclable materials. It is best to take advice on what products are the most sustainable, in terms of recyclability, production and circularity credentials. Wood cutlery, though more expensive, may be a better alternative as it is 100% renewable and doesn’t contribute any plastic waste.

Consider reusable alternatives

If possible, try to promote products that are reusable such as steel cutlery, plastic tableware and ceramic plates. Of course, this will be easier in closed environments such as offices, canteens and restaurants. This is harder to achieve in an open street food or takeaway environment but could be tempered with a deposit scheme.

Some music venues such as Glasgow’s OVO Hydro, for instance, operate a £1 deposit scheme with every drink they sell – the £1 is refunded at the end of the evening upon return of the cup, which can be reused up to 300 times.

Recycle and repurpose

Businesses should also look to extend the life cycle of their plastic products through recycling and reuse. The cyclical nature of this process allows materials to be re-used again in manufacturing or operational procedures and doesn’t consign plastics immediately to landfill or ocean waste as in linear methods.

For any on-site waste, ensure that you have dedicated recycling bins available. You should also brief your employees accordingly on which materials go where and the benefits of following this.

One novel recycling incentive is the reverse vending machine which will collect plastic items in return for a monetary award. This could be a voucher or even a charitable donation.

Trends into trade

Demand for snacks is on the rise and offers great future potential for food to go operators prepared to reflect the current trends and preoccupations of their customers, feel the sector’s suppliers.

POSITIVE SNACKING

“Millennials and Gen Z are two generations that have been at the forefront of changing eating trends in recent years. Both generations prioritise healthy and sustainable food choices, with an increasing number of people adopting plant-based diets or reducing their meat consumption,” reports Bobby Patel, founder of Human Nature, who are currently working on closing a contract with well known food to go operator.

The London-based brand launched its award-wining plant-based snacks with Degusta box in the UK as part of its online shop launch in January. The company won a Great Taste Award for its Hot Jalapeño & Lime Lentil Sticks along with another for its Sour cream and Onion, being described as “very appetising, exciting and moreish and an innovative alternative to traditional crisps” by the judges.

The range is made using only nutritious vegan ingredients including peas, red lentils, and even real jalapenos. The snacks contain 13g of protein, are a great source of fibre and have 40% less fat than regular fried crisps.

ACCELERATING GROWTH

Europe Snacks, a European producer of savoury snacks for third party brands, announced the acquisition of 100% of Burts Snacks recently, enabling them to accelerate its growth in Europe’s largest snacking market, say the company.

Founded in France in 1990, Europe Snacks produces savoury snacks for third party brands, having significantly gained in scale over the past few years through organic growth and mergers and acquisitions, notably through the acquisition of Kolak Snack Foods in 2016 (UK) and Grupo Ibersnacks in 2018 (Spain). Founded in the UK in 1995, Burts is a high quality premium snacking manufacturer with a strong track record of delivering growth especially in the hand-cooked crisps segment.

Supported by private equity firm, Apax Partners, Europe Snacks entered the UK market with the acquisition of Kolak Snack Foods back in 2016 with the acquisition of Burts representing a further step in expanding the group’s presence in

the UK, its product portfolio being highly complementary, say Europe Snacks.

The combination of the two companies in the UK will enable the Group to better serve existing clients and unlock growth through a wider offer of delicious snacking products and a market leading innovation pipeline. Europe Snacks and Burts combined manufacturing and supply chains will facilitate the Group to further invest in additional capacity and service excellence. Burts will continue to operate from its two manufacturing facilities in Plymouth and Leicester, led by current managing director, Dave McNulty.

Etienne Lecomte, CEO of Europe Snacks, said: “Within a highly uncertain economic context, it is key to reach a size that allows us to keep investing in our people and in our factories. Thanks to the trust of our shareholders, it has been made possible and I am very proud to welcome the Burts team to the group.”

Jitu Patel, chairman of Burts, added: “Burts provides high quality

snacking and has a strong track record of delivering growth without ever compromising on quality. Since investing in the company back in 2006, it has been a very enjoyable and impressive journey. I have a huge admiration for Europe Snacks: I am convinced this acquisition will open up new opportunities, as both businesses are complementary to each other and share deep common values. It has been an honour to work with the Burts Family over the years and I would like to take this opportunity to wish the combined company every success in the years ahead.”

Bruno Candelier, Partner at Apax, added: “Since our initial investment in Europe Snacks, we have continuously supported the company and its management team to position itself at the forefront of innovation and scale its business, notably in the UK with the transformational acquisition of Kolak in 2016. The acquisition of Burts is fully in line with the roadmap set when we originally invested.”

SNACKS

In fact, Human Nature says it is on a mission to make delicious plant-based snacks that support social and environmental causes through every purchase of their goods. With every bag sold, Human Nature will plant a mangrove tree thanks to its collaboration with Eden Reforestation Project. Each pack is also illustrated by the world-renowned artist Bodil Jane, who herself is a keen supporter of social and environmental causes.

“As a food company, we are always looking to find ways to become more sustainable, making net-positive snacking the norm. In fact, every time that a bag of our 100g vegan snacks is purchased, we plant a tree, and this is very important for the reforestation of the planet,” Bobby Patel continues.

“This means that with every crunch people will offset more (308kg per tree Co2 removed over a tree’s lifespan) than the environmental impact each pack emits (approx. 0.2kg per pack). In fact, even the plastic used to make the packs (till a better alternative is found) will be offset by removing ocean-bound plastic from the planet’s most polluted waters.

“Social media has also played a significant role in shaping eating habits. Our vegan snacks appeal to these generations and we love working with many influencers who promote healthy products on platforms such as Instagram and TikTok.

“Since our mission is to make delicious plant-based foods that support social and environmental causes, we are also developing a vegan seaweed crisps range which is going to be HFSS compliant, high in protein, and high in fibre too. To offset its impact, we remove plastic bottles from oceans recovering five times more plastic than what we use in our packaging.”

READY TO CAPITALISE

Crisps, snacks and nuts as a whole is a fast growing, priority category with huge scale, claim sector supplier, KP Snacks, who have looked at the market data and have some advice and insight to help operators boost their sales.

“Food to go remains an important mission and driver of crisps, snacks and nuts sales,” says Matt Collins, trading director, KP Snacks.

“The food to go market is rebounding and outlets should be ready to capitalise on this by stocking a strong core crisps, snacks and nuts range to drive sales.

“At KP Snacks, we are continuing to excite and interrupt with flavoursome innovation, having the right brands in the right formats, meeting changing shopper missions as needs adapt, and building brand equity by doing the right thing. This means that we are focused on acting in a more socially responsible way in every part of the business, whether it be through packaging reductions, healthier products, and promoting healthier lifestyles.”

There are approximately 323,287 (Lumina Intelligence 2021 data) different outlets that serve approximately 9.8bn (MCA HIM Food to Go Market Report 2019) out of home occasions per year in the UK, with the out of home occasion expected to be worth £91.9bn, exceeding its prepandemic value of £91.3bn (Lumina Intelligence 2021 data), observe the brand.

When buying food to go, 31.9% shoppers buy crisps and snacks (Lumina Intelligence, CTP Average w/e 09.01.22). As the number one driver of the Bagged Snacks category according to Nielsen IQ, Total Coverage, Bagged Snacks Value, MAT 29.01.22 data, KP Snacks feels that it is perfectly positioned to help outlets bolster food to go sales, offering a broad portfolio of snacks with ‘something for everyone’.

MAKE THE MOST OF MEAL DEALS

“Weekday lunchtimes are the most popular time for eating on the go, with 62% of consumers saying they enjoy picking meal deal combos,” says Matt Collins.

“Thus, outlets should ensure they maximise on this critical opportunity, bolstering meal deal sales by stocking the right range of familiar and trusted big brands that customers recall, recognise, and trust.

“Our McCoy’s and Hula Hoops Grab Bags, for example, fulfil a hunger fill mission for those looking for a bigger eat. A family favourite, Hula Hoops is worth £151.3m and is growing in value (Nielsen IQ, Total Coverage, Total Value, MAT 10.09.22) and Hula Hoops Big Hoops BBQ Beef takes the number one spot for best-selling Meal Deal choice (Nielsen, Total Coverage, Bagged Snacks Value, MAT 11.09.21).

Meanwhile, KP Snacks’ McCoy’s can claim to be the UK’s number one ridged crisp brand, with McCoy’s Salt & Vinegar and Flame Grilled Steak being in the number two and number three best-selling Meal Deal choices respectively (Nielsen IQ, Total Coverage, Bagged Snacks Value, MAT 09.10.21).

REFUEL AND REVIVE

‘Tide me over’ is an increasingly important on the go snacking opportunity, feel KP Snacks. Whether it’s during the school run or evening commute, 69% of consumers snack at least once a day and 64% of consumers eat snacks to keep their energy up throughout the day (Mintel, February 2022 data).

“While tasty snacks are a hugely important part of this mission, we’re seeing an uplift in healthy snacking sales as shoppers look for a permissible energy boost throughout the day. According to insight from a 2021 Kantar Health Study, outlets should ensure they offer tasty ‘better for you’ options to drive sales, with health playing a factor in 28% of lunch occasions,” adds Matt Collins.

“Nuts have been excluded from HFSS legislation because of their natural and functional benefits. The nuts category is seeing huge growth and, packed with protein and fibre which is highlighted through its labelling, KP Nuts leads the category as the number one Nut brand at more than four times bigger than the nearest branded competitor, worth £81.9M RSV (according to Nielsen IQ, Total Coverage, Total Value, MAT 10.09.22 data).”

DRIVING SALES

Outlets can give themselves the best possible opportunity to drive crisps, snacks and nuts sales by following a few simple tips, propose KP Snacks.

“Offer the right range and cater for all customer missions. Weekday lunchtimes are the most popular time for eating out (with one in three shoppers purchasing Food to Go at lunchtime according to Lumina Intelligence, CTP Average w/e 09.01.22), so it’s important to have the

right products, at the right price and in the right place to help maximise your sales. Make sure to excite and interrupt with NPD and innovation to entice consumers. 53% (Lumina Intelligence, CTP Average w/e 09.01.22) of impulse crisps and snacks are picked up in secondary locations,” says Matt Collins.

“Create value by understanding customer expectations, whether that be through premium or value offerings. 53% (IGD Shopper Vista Food-To-Go, Q1 2021-Q2 2021) of shoppers look for meal deals when buying food to go and 34% (Harris Interactive, November 2019 data) of shoppers would pay more than £5 for meal deals if the products were high quality. Value can also be created through perfect pairings.

“Bring stock to life through theatre, display and activation to inspire and engage, with effective merchandising and POS. Position your snacks with high visibility to encourage customers to create bigger baskets.”

PREVIEW

Foodex Manufacturing Solutions returns

Foodex Manufacturing Solutions (incorporating ingredients) will return to the NEC, Birmingham from 24-26 April 2023 as part of the UK Food & Drink Shows after five years.

IN ATTENDANCE

Visitors to the UK’s premier trade event for food and drink manufacturing, processing, packaging and logistics look set to leave with heightened awareness of the sector’s technology, automation and sustainability capabilities.

“Foodex Manufacturing Solutions is a must-visit event for anyone looking to invest, improve or advance their business in the manufacturing sector in 2023 and beyond. With nearly 300 exhibitors expected and a fantastic programme of speakers lined up to address the industry’s biggest questions, it’s sure to be one of the most worthwhile days out in your diary,” says Andrew Reed, managing director – Wine & Exhibitions, William Reed.

A jam-packed show floor will be showcasing the latest products and services to improve operational efficiency. Expect big-name exhibitors such as Bosch Thermotechnology (Stand E91), Randox Food Diagnostics (Stand K65), BOC Limited (Stand E119) and Becker UK (Stand D81), who will all be showcasing their wares.

Also exhibiting are CleanAcess (Stand H140), experts in food hygiene, Fam Stumabo (Stand J90) providers of industrial food cutting solutions, Fortress Technology, experts in inspection equipment (Stand K41), and Tomahawk Manufacturing (Stand G90), suppliers of spare parts, tools and equipment.

Foodex Manufacturing Solutions will also include a dedicated Ingredients zone. Featuring ground-breaking new ingredients and disclosing core trends driving customer demand, the section aims to cover everything from

sustainability to nutrition. Expect to see innovation from exhibitors such as Foodology by Univar Solutions (Stand F191), Ming Chyi Biotechnology (Stand F201) and Cambridge Commodities (Stand G198).

BIGGEST ISSUES

Meanwhile, on the Food Manufacture Live stage, expert panels will be discussing some of the biggest issues facing the sector.

Industry heavyweights such as Bert Popping (CEO at FOCOS – Food Consulting Strategically), Julianne Ponan MBE (founder & CEO of Creative Nature) and Dan Crossley (executive director at the Food Ethics Council) are just some of the names who have been lined up to tackle hot-topic issues.

The programme is set to cover a variety of essential themes across the three days, such as people, sustainability, trends, health and technology, with individual sessions promising to drill down further on various aspects of each.

PROGRAMME HIGHLIGHTS

Building a harmonised environmental label for the food sector

As consumers demand further transparency in food and drink, eco labels have come to the fore. However, with so many methods available, will it ever be possible to truly trust the label? How can we create a harmonious approach?

(Monday, 24 April, 1.15pm)

Listening to consumers: Key food and drink trends

A new year brings a flurry of predictions for what trends to look out for. Here we seek expert consultation to help you see the wood for the trees (Monday, 24 April, 2pm).

Food allergies: A threat or an opportunity?

Do consumers trust food businesses when it comes to product labelling? Businesses that proactively embrace allergy labelling have an opportunity to go above and beyond to demonstrate their commitment to consumers and build trust and satisfaction (Tuesday, 25 April, 10.30am).

Will factories scrap people in 10 years?

The food industry has been facing a skills crisis for decades. Now, post-Brexit immigration rules are putting increasing pressure on the sector to address a lack of skilled and unskilled workers. One solution is increased automation, particularly since the UK must now compete with more automated countries on trade deals. What will the impact be for food factories? (Wednesday 26 April, 11.15am).

To find out what’s on at the other shows visit www.nationalconvenienceshow.co.uk/ukfood-drink-shows

Doors open 24th April

Where the UK food & drink industry meets

Food & Drink Expo will return to the NEC, Birmingham from the 24 – 26 April 2023, as part of the UK Food & Drink Shows.

The must-attend event unites Food & Drink Expo, National Convenience Show, Farm Shop & Deli Show and Foodex Manufacturing Solutions (including Ingredients) under one roof, giving food and drink professionals 2023’s most comprehensive snapshot of the latest products, key insights and developments across multiple industries.

is a trade event. No under 18s will be admitted.

Making food storage smarter and safer with IoT

Chris Potts (pictured below), marketing director at ANT Telecom, outlines how IoT sensors can enable food companies to automate processes and free up resource when it comes to safe food storage.

REDUCING THE RISK

Storing food at the correct temperature is crucial for food companies to protect the quality and integrity of food products, as well as minimising wastage. Typically, food poisoning bacteria becomes inactive in the cold, and most are killed by heat. Therefore, controlling the temperature of food is a very

effective way of controlling the growth of bacteria, and so reducing the risk of food poisoning.

Fridges should generally operate between 1°C to 5°C and no higher than 8°C. Naturally, freezers keep some foods for longer and so must operate below -18°C. Although, if these conditions aren’t met - because an appliance has a fault, for instance, and the food rises to a higher temperature for a sustained period of time (approximately four hours) - then often it must be thrown away.

Therefore, to ensure food produce is safe to eat, companies must check and record the temperature of their fridges and freezers daily to ensure that they are working correctly, and that they comply with the food safety standards – HACCP in particular, which is clearly an important safety measure to meet.

ALTERNATIVE SOLUTION

However, the challenge is that often this process of checking compliance is executed manually (clipboards and paper-based systems, for example). This task is generally time-consuming and an onerous burden on staff – especially when you consider there are many other important activities that must be undertaken too.

Solving this productivity and HACCP compliance challenge requires a fresh approach. Particularly in an economic environment where every penny counts. Food companies cannot afford to get caught out and waste food either – this

is not good for people’s health, the environment, and business.

TEMPERATURE MONITORING

Using sensor technology is not new to the industry, but a lot of traditional sensors are hardwired into equipment, making them difficult and expensive to install. Also, cables may need to be fed through seals in fridge doors when retro-fitted. This isn’t ideal as it can leave a gap that lets cold air out and warm air in, affecting the temperature of the appliance and the contents within.

Wireless sensors are far easier to install but they require connectivity. 2G, 3G, 4G and WiFi sensors aren’t usually suitable either, as batteries don’t last long and many commercial fridges and freezers are like metal boxes that mobile signals don’t penetrate inside.

A better approach is to use wireless sensors based on LoRaWAN technology. These low powered, long-range sensors make them perfect for measuring fridge/ freezer temperatures as data can be transmitted up to 12KM away (direct line of sight). By providing 100% accurate and reliable real-time data 24/7, it helps provide peace of mind, reduces costs and saves money.

LoRaWAN’s long-range capabilities and radio wave signals permeate through seals in the appliances too, making it possible to cover large sites with a small number of 4G/LAN gateways that upload the data to a secure online portal for management to access. Batteries can last for many years too before they need to be replaced.

THRESHOLD BREACHES AND DATA ANALYTICS

When setting up an IoT sensor system and linking it to a cloud portal system, food companies can label each sensor as they like. They can build out site maps and images to match sensors according to relevant appliances. This can provide management teams with a realistic accurate map of sensors and fridges according to their operations. Since information is available online, teams can view data-led dashboards about site performance on mobile devices and laptops.

Historic information can be displayed in a chart form, showing how temperatures vary throughout the day, week and month. Attention can be drawn to anything unexpected or out of the ordinary that could affect food quality or safety. For instance, temperature monitoring thresholds can be set to notify staff if there is an issue that needs to be investigated. A team may wish to know if a freezer drops below –18°C for more than five minutes. Just having an awareness of this could indicate a fault with the appliance and affect food quality and safety.

These early warning systems can help food companies to move the contents to another freezer to avoid food being thrown away unnecessarily, along with the huge expense of replacing all the contents. Furthermore, the online data collected by the sensor will provide 100% proof and peace of mind that any food moved is still safe to eat. What is more, the data that is generated and tracked can also inform fridge and equipment maintenance strategies.

REPORTING FOR HACCP

Typically, these newer and more digitallyled approaches towards temperature tracking enable teams to standardise on how data from sensors is stored within cloud systems and online portals. This means reporting formats can be set up to meet business and HACCP reporting requirements. It also means traditional paper-based record keeping and manually inputting data to generate weekly/monthly reports for auditing and compliance purposes can be replaced. These previous manual systems are often prone to human error and inaccuracies too, in comparison to today’s more modern, automated and digital systems.

CONCLUSION

Today, IoT sensor systems are affordable and easy to install. They’re also scalable and make it possible for teams to trial their use and start with a small number of sensors to test their effectiveness across a site. What is more, many systems can also be integrated to monitor other conditions such as power (on/off) and energy usage of appliances – or even how often a fridge door is opened to assess the impact on the performance of a fridge and the effect on its contents. Monitoring for energy usage, for instance, can reduce energy bills significantly, as a poorly functioning unit can consume 100% more energy than a well maintained unit.

Manually monitoring and recording the temperature of fridges and freezers for quality, safety and compliance can be very time consuming. It isn’t always accurate and reliable. IoT monitoring solutions, using state of the art LoRaWAN sensors, are far more reliable and cost effective.

Continual monitoring provides insight on how temperatures can vary and help organisations to improve food quality. And, early warning of temperature breaches helps food companies to move food fast, reducing waste and costs. Further, auto-generated reports enables food companies to fulfil compliance obligations (HACCP, for example) efficiently.

The further, and final, question is, with all these capabilities, and the opportunity to execute accurate, cost effective and productivity enhancing processes, why would food companies not want to trial these systems, digitise their processes, reduce costs, and free up resource?

BSA Product Index

ADVISORY & CONSULTANCY

SERVICES

Bespoke Software

Mezze

Planglow Ltd.

Business Systems

Mezze

Computers & Software

Planglow Ltd.

Factory

Grote Company

Food Attraction Ltd.

FSC

Millitec Food Systems Ltd.

Soken Engineering

Zafron Foods Ltd.

Food Safety

ALS Laboratories (UK) Ltd.

Planglow Ltd.

Nutrition & Allergens

Planglow Ltd.

Retail

Food Attraction Ltd.

FSC

BAKERY PRODUCTS

Doughnuts

Moy Park Ltd.

Morning Goods

New York Bakery

Tortilla & Wraps

Food Attraction Ltd.

Mission Foods

BREAD & ROLLS

Fresh Jacksons Bakery

Speciality

Food Attraction Ltd.

Jacksons Bakery

Mission Foods

New York Bakery

BUTTER & SPREADS

Spreads (olive)

Leathams

CHEESE & DAIRY PRODUCTS

Cheese

Futura Foods UK Ltd.

Leathams

Yoghurt

Futura Foods UK Ltd.

CHUTNEYS & RELISHES

Chutneys

Leathams

The Ingredients Factory

Zafron Foods Ltd.

Relishes

Blenders

Leathams

The Ingredients Factory

Zafron Foods Ltd.

Pickles

Leathams

The Ingredients Factory

Salsa

Blenders

Zafron Foods Ltd.

DRESSINGS, SAUCES AND MAYONNAISE

Dips

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.

DRINKS

Juices

Leathams

EGGS & EGG PRODUCTS

Eggs (hard boiled)

Fresh-Pak Chilled Foods

Egg Products

Fresh-Pak Chilled Foods

Futura Foods UK Ltd.

Leathams

Zafron Foods Ltd.

EQUIPMENT & VEHICLES

Buttering Machinery

Deighton Manufacturing

Grote Company

Millitec Food Systems Ltd.

Conveyors

Deighton Manufacturing

Grote Company

Millitec Food Systems Ltd.

Soken Engineering

Cutting & Slicing Equipment

Grote Company

Millitec Food Systems Ltd.

Depositing Machinery

Grote Company

Millitec Food Systems Ltd.

Labelling Systems & Barcoding

Planglow Ltd.

Reflex Lables

Mobile Catering Vehicles

Jiffy Trucks Ltd.

Retail Display

Flexeserve

Sandwich Making Machinery

Deighton Manufacturing

Grote Company

Millitec Food Systems Ltd.

Soken Engineering

FISH PRODUCTS

Crayfish

Royal Greenland Ltd.

Prawns

H Smith Food Group plc

Royal Greenland Ltd.

Zafron Foods Ltd.

Salmon

Leathams

Seafood/Shellfish Products

H Smith Food Group plc

Royal Greenland Ltd.

Tuna

H Smith Food Group plc

Moy Park Ltd.

Zafron Foods Ltd.

FOOD WHOLESALERS

Country Choice Foods

FRUIT

General

The Ingredients Factory

Guacamole

Leathams

INSURANCE

Insurance Protector Group

LABELS

Planglow Ltd.

Reflex Labels

MEAT PRODUCTS

Bacon

Bawnbua Foods NI

Dawn Farms UK

Dew Valley Foods

H Smith Food Group plc

Gierlinger Holding GmbH

Leathams

Moy Park Ltd.

Beef

Dartmouth Foods

H Smith Food Group plc

Leathams

Moy Park Ltd.

Canned Meat

Moy Park Ltd.

Chicken

Cargill Protein Europe

Dartmouth Foods

Dawn Farms UK

H Smith Food Group plc

Leathams

Moy Park Ltd.

Seara Meats BV

Continental

Leathams

Duck

Dartmouth Foods

H Smith Food Group plc

Ham

Gierlinger Holding GmbH

Leathams

Lamb

Dartmouth Foods

H Smith Food Group plc

Meatballs

Snowbird foods

Pork

Dartmouth Foods

Dawn Farms UK

Gierlinger Holding GmbH

H Smith Food Group plc

Leathams

Moy Park Ltd.

Sausages

Gierlinger Holding GmbH

Leathams

Moy Park Ltd.

Snowbird foods

Turkey

Dartmouth Foods

H Smith Food Group plc

Leathams

Moy Park Ltd.

ORGANIC PRODUCTS

Fridays

Leathams

PACKAGING

Cardboard

Colpac Ltd.

Coveris Flexibles (St Neots) UK Ltd.

Planglow Ltd.

Pro-Ampac RAP

Soken Engineering

Disposable

Colpac Ltd.

Coveris Flexibles (St Neots) UK Ltd.

Planglow Ltd.

Pro-Ampac RAP

Reflex Labels

Food wraps

Planglow Ltd.

Pro-Ampac RAP

BSA Manufacturers & Distributors

Sandwich Packs

Colpac Ltd.

Coveris Flexibles (St Neots) UK Ltd.

Planglow Ltd.

Pro-Ampac RAP

Soken Engineering

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.

Salad (prepared)

Agrial Fresh Produce Ltd.

Sundried Tomatoes

Leathams

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

GREENCORE

FOOD TO GO LTD –

MANTON WOOD

Manton Wood, Enterprise Zone, Retford Road, Manton, Worksop, Notts, S80 2RS

Contact: Sales

Tel: 01909 512600

Fax: 01909 512708

www.greencore.com

BRC Rating – AA

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

GREENCORE FOOD TO GO LTD –BROMLEY BY BOW Prologis Park, Twelvetrees Crescent, London E3 3JG

Tel: 0207 536 8000

Fax: 0207 536 0790

Contact: Sales sales@greencore.com

www.greencore.com

BRC Rating – AA

GREENCORE FOOD

TO GO LTD. –ATHERSTONE

Unit 7, Carlyon Road

Industrial Estate, Atherstone Warwickshire CV9 1LQ

Contact: Alex McLaren

Tel: 01827 719 100

Fax: 01827 719 101 alex.mclaren@greencore.com

www.greencore.com

BRC Rating – AA+

DELI-LITES IRELAND LTD.

Unit 1, Milltown Industrial Estate, Warrenpoint, County Down BT34 3FN

Contact: Barbara Hawkins

Tel: 07786 435198 barbara.hawkins@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

ON

A ROLL SANDWICH COMPANY

The Pantry, Barton Road, Middlesbrough TS2 1RY

Contact: James Stoddart

Tel: 01642 707090

Fax: 01642 243858

jstoddart@onarollsandwich.co.uk

www.onarollsandwich.co.uk

BRC Rating – AA

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

RAYNOR FOODS

Farrow Road, Widford

Industrial Estate, Chelmsford, Essex CM1 3TH

Contact: Heather Raynor

Tel: 01245 353249

Fax: 01245 347889

sales@sandwiches.uk.net

www.sandwiches.uk.net

STS Audited

REAL WRAP COMPANY LTD.

Unit 2 Haslemere Industrial Estate,Avonmouth, Bristol BS11 9TP

Contact: Jason Howell

Tel: 0117 3295020

jason@realwrap.co.uk

www.realwrap.co.uk

STS Audited

SAMWORTH BROTHERS

MANTON WOOD

Manton Wood, Enterprise Park, Worksop, Nottinghamshire S80 2RS

Tel: 01909 511800

commercialftg@ samworthbrothers.co.uk

www.samworthbrothers.co.uk

BRC Rating – AA+

SANDWICH KING

Enfield Street, Leeds LS7 1RF

Contact: Julie Crimlisk

Tel: 0113 2426031

enquiries@sandwichkinguk.com

www.sandwichkinguk.com

STS Audited

The British Sandwich Quality Promise

STREET EATS FOOD LTD. Prince William Avenue, Sandycroft, Deeside, CH5 2QZ

Tel: 01244 533888

Option 1

orders@streeteatsfood.co.uk

enquiries@streeteatsfood.co.uk

www.streeteatsfood.co.uk

BRC Rating – AA

THE SOHO SANDWICH COMPANY

Unit 7 Advent Business Park, Advent Way, London N18 3AL

Contact: Daniel Silverston

Tel: 0203 058 1245

Fax: 0207 739 1166

dan@sohosandwich.co.uk

www.sohosandwich.co.uk

STS Audited

TIFFIN SANDWICHES

Tiffin House, 20 Commondale Way, Euroway Trading Estate, Bradford, Yorkshire BD4 6SF

Contact: Sales

Tel: 01274 494939

sales@tiffinsandwiches.co.uk

www.tiffinsandwiches.co.uk

BRC Rating – A

The 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

BSA Suppliers Index

MEZZE

12 Colston Yard, Bristol

BS1 5BD

Contact: Hugo Walker

Tel:: 0117 379 0309

Email: hugo.walker@mezze.io

Web address: www.mezze.io

MILLITEC FOOD SYSTEMS LTD.

20 Victoria Road, Draycott, Derbyshire

DE72 3PS

Contact: Richard Ledger Tel: 01332 320400

sales@millitec.com

www.millitec.com

NEW YORK BAKERY CO.

Swinton Meadows Industrial Estate, Swinton, Mexborough

S64 8AB

Contact: Angela Young

Tel: 0208 283 0500

angela.young@grupobimbo.com

www.newyorkbakery.co.uk

PURPLE PINEAPPLE 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

SEARA MEATS BV

2nd Floor, Building 1, Imperial Place, Maxwell Road, Borehamwood WD6 1JN

Contact: Alexandre Mattos

Tel: +44 (0) 7899 982144 alexandre.mattos@seara.com.br www.seara.com.br

SNOWBIRD FOODS

REFLEX PACK PLUS Moat Way, Barwell Leicestershire LE9 8EY

Wharf Road, Ponders End, Enfield, Middlesex EN3 4TD

THE INGREDIENTS FACTORY

Unit 2-3 Hamilton Road Ind Estate,160 Hamilton Road, London SE27 9SF

Tel: 0208 670 6701

Fax: 0208 670 9676

Contact: Tim Marcuson tim@theingredientsfactory.com

www.theingredientsfactory.com

PASTA FOODS

Forest Way, Norwich

NR5 0JH

Contact: Matthew Clark

Tel: 01493 416200 enquiries@pastafoods.com

www.pastafoods.com

Contact: Jamie Gordon Tel: 01455 852400 enquiries@reflexlabels.co.uk www.reflexlabels.co.uk

ZAFRON FOODS LTD.

Unit B-G Eagle Trading Estate, Willow Lane, Mitcham, Surrey CR4 4UY

Contact: Graham Cox

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

PLANGLOW LTD

The Quorum, Bond Street, Bristol BS1 3AE

Contact: Rachael Sawtell

Tel: 0117 317 8600

Fax: 0117 317 8639 info@planglow.com www.planglow.com

ROYAL GREENLAND LTD. Gateway House, Styal Road, Wythenshawe, Manchester M22 5WY

Contact: Solenne Labarere Tel: 0161 4904246 soll@royalgreenland.com www.royalgreenland.co.uk

Contact: Adrian Blyth

Tel: 0208 805 9222

Fax: 0208 804 9303 helen.swan@snowbirdfoods.co.uk www.snowbirdfoods.co.uk

SOKEN ENGINEERING

Ardglen Industrial Estate, Whitchurch, Hampshire RG28 7BB

Contact: Stephen Hawes

Tel: 01256 892 194 shawes@jenton.co.uk www.sokenengineering.com

Tel: 0844 847 5116

Fax: 0844 847 5117 gcox@zafronfoods.co.uk www.zafronfoods.co.uk

LINKED ASSOCIATION

LOCAL AUTHORITY

CATERING ASSOCIATION

LACA Administration

11-13 The Quad, Sovereign Way, Chester CH1 4QP Tel: 0333 005 0226 admin@laca.co.uk

THE BRITISH SANDWICH AND FOOD TO GO ASSOCIATION MANAGEMENT COMMITTEE

The following are elected members of the British Sandwich and Food to Go Association Management Committee

CHAIRMAN

James Faulkner, Leathams (Supplier)

MOY PARK LTD.

39 Seagoe Industrial Estate, Craigavon, County Armagh

BT63 5QE

Contact: Paul Spensley

Tel: +44 (0) 28 3835 2233

enquiries@moypark.com

www.moypark.com

SUPPLIERS

PROAMPAC-RAP Mansel Court, 2A Mansel Road, Wimbledon, London SW19 4AA

Contact: Martin Beaver

Tel: 0208 069 0700

gbenlon-info-dl@proampac.com www.proampac.com

THE COMMITTEE Vice-Chairman Vacant

Robert Potts, Greencore (Producer)

Rusty Warren, Subway (Sandwich Bar Chain)

Nilesh Bhudia, Temptations Cafe (Independent Sandwich Bar) David Winter, Street Eats (Producer)

Charlotte Harvey, Ginsters (Van Sales)

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

Peter Mayley, La Baguetterie (Independent Sandwich Bar)

Hannah Wilson, Greggs (Baker)

Gary McDowell, , Deli-Lites (Producer)

Dan Silverston, Soho Sandwiches (Producer)

Jared Winder, WH Smith (Retailer)

James Newton-Brown, Marks & Spencer (Retailer)

SECRETARIAT

Jim Winship, Director

S a ndw ich food to go news

ANNUAL DIRECTORY 2 023 ONE FREE LISTING COMPANYPER

The essential reference guide of manufacturers and suppliers to the sandwich industry – get your company listed! #

The Sandwich & Food To Go News Annual Directory will be published in Spring 2023 and distributed to the industry throughout the year. It is mailed to subscribers, BSA and Café LifeTrade Association members and also promoted at trade shows and events throughout the year. These include Lunch Show, Caffe Culture Show and the Designer Awards. New members and subscribers joining during the year also receive a copy. The Directory offers suppliers a great way of marketing and publicising themselves in a cost-effective way. The publication, now in its 26th year, is A5 in size, and contains a comprehensive list of manufacturers, suppliers and services within sectionalised categories to provide an essential reference guide. Companies are also indexed at the back. It will also be uploaded onto www.sandwichandfoodtogonews.co.uk

Business details to appear in Directory

Company Name:

Address: ..........................................Post Code: .................................................

Sales contact:

Tel :................................................

email website

Product and services listings

Each company can be listed (name, address, telephone number) under one section heading free. Listings under additional section headings cost £5+ VAT each. Please indicate which product/service sections you wish to be included under by ticking the appropriate boxes below:

n Bread, Bakery & morning products

n Cabinets, Refrigeration, Transport Refrigeration

n Cakes, biscuits and confectionery products

n Cheese and Dairy products

n Cleaning/ Hygiene materials,services and equipment

n Clothing, Safety wear & Uniform

n Consultancy/insurance/business services

n Distribution and delivery services

n Cold Drinks and Drink making equipment (please specify)

n EPOS /ORDERING SYSTEMS. (please specify)

n Factory equipment and services (please specify)

n Hot Beverages and Soups

n Ingredients (Please specify)

n Kitchen and catering equipment/accessories/ovens

n Labelling and label systems

n Mayonnaise, sauces, pickles & relishes

n Online services, Apps and software

n Packaging

n Ready Meals and Snacks

n Salads/ salad-making equipment and products

n Sandwich manufacturers and distributors

n Shopfitting/Signage Services

n Vending

n Wholesalers

Entry booking form

I would like to book the following (please tick requirements): Cost Req’d

1 Standard Free Entry - Free n includes company name and address entry under one section

Additional Product Listings - £5 + VAT n please tick extra product listings if required (first listing is free)

Bold Entry includes both name - £15 + VAT per listing n and address in bold lettering

Bold entry with Logo appears above - £50 + VAT 1st entry n name and address - £10 + VAT for each additional entry

Editorial up to 100 words of editorial - £75 + VAT n about your company to appear in the company listing.

Picture & Editorial up to 100 words - £100 + VAT each n of editorial

Mini Editorial up to 30 words - £25 + VAT each n

Mini Editorial up to 30 words & picture - £50 + VAT each n

Full Page Editorial logo, picture, bold listing and up to 250 words - £375 + VAT each n

Directory Advertising Rates

Front and Back Cover (Wraparound)* - £1900 + VAT

Or Front Cover* - £1150 + VAT

Or Back Cover* - £1050 + VAT

Inside Front Cover* - £975 + VAT

Inside Back Cover* - £850 + VAT

Full Page* - £500 + VAT

Half Page* - £300 + VAT

New Products section (half page landscape): - £100 + VAT press release for new products to include circa 100 words and picture

*Includes one free entry in bold with logo and editorial. All advertisements payable 30 days from publication.

Authorisation

I declare that the information given on this form is true and accurate to the best of my knowledge and I hereby confirm my order to be listed as indicated in The Sandwich & Food To Go News Annual Directory. Orders under £75 must be accompanied by payment. Cheques should be made payable to J&M Group Ltd. Alternatively, if you wish to pay by Credit Card, please enter your details below

security purposes only)

To ensure inclusion please complete and return this form before the deadline of April 8th 2023. For all enquiries contact Tel: 01291 636342 / e-mail: paul@jandmgroup.co.uk

Please return this form, with the appropriate remittance to: Sandwich and Food to Go News Directory, Engine Rooms, Station Road, Chepstow NP16 5PB

Whilst we make every effort to contact and include all suppliers that would like to be listed, in order to guarantee a listing we ask that you kindly return this form to the contact address below or email paul@jandmgroup.co.uk or call 01291 636342. Failure to apply may result in your details not being included.

IT’S ALL ABOUT THE MOMENT

when great beans become great business.

At Franke, we’re not just in the business of selling coffee machines. We’re in the business of creating wonderful coffee experiences for your customers. It’s all about the moment. We can help you make it wonderful.

Want to know more? Contact us at Franke Coffee Systems Handley Page Way, St Albans. Herts.AL22DQ Tel: 01923 635 700, Mail: Sales@Frankecoffeesystems.co.uk