Sandwich & Food to Go Magazine - 206 - July/August 2023

CONT ENTS Welcome

Hello… it was great fun putting together the Sammies review, re ecting on a spectacular and glamorous event. Also this issue, there’s a bumper news section and exclusive interviews with the team at Raynor Foods, who have helped develop the Digital Sandwich. Mark my words, it’s the future. Labelling nearly two years on from Natasha’s Law goes back under the microscope, while we look at a disruptive, low-carb producer of condiments and sauces, along with an early preview of lunch!. I hope you enjoy. Cheers!

Editor Alex Bell, Tel: 01291 636349, email: alex@jandmgroup.co.uk

Advertising Manager Paul Steer, Tel: 01291 636342, email: paul@jandmgroup.co.uk

Production Gareth Symonds, Tel: 01291 636339, email: gareth@jandmgroup.co.uk

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Opinions expressed in this magazine are those of the contributors and not necessarily those of J&M Group Ltd or this magazine. No responsibility is accepted for the opinions of contributors. This magazine is published by J&M Group Ltd. and supports British Sandwich Association. It is circulated to managers, executives, buyers, retailers and traders in the sandwich industry. © 2023 J&M Group Ltd

NEWS & MARKETPLACE

Pages 04-17. News

Pages 18-19. Marketplace

PREVIEW

Page 20. lunch!

THE BRITISH SANDWICH & FOOD TO GO ASSOCIATION

Page 24. The Sammies 2023 review.

FEATURES

Page 34. Sauce of good health – Condiments and sauces.

Page 42. Adapt to survive – Labelling and packaging.

ARTICLES

Page 50. Spreading the word – Digital Sandwich.

Page 52. Purpose done properly – EPR.

REGULARS

Pages 54, 56. New products.

Pages 54, 56. New members.

Page 58. Listing index.

FRESH FLAVOURS, HOMEMADE TASTE & AWARD WINNING PRODUCTS

It’s a bumper section, as two food to go big guns come together, packaging innovators make their mark and there’s a new Code of Practice for British Lion.

customers across foodservice, retail, events and hospitality.

The company will also continue to be managed by its existing MD, Daniel Silverston.

Gareth Chambers, CEO of Around Noon Foods, said the move cements the group’s position as a leading national supplier of premium food to go products.

at The Soho Sandwich Company and their existing customers.”

The Soho Sandwich Company has been in business for more than 23 years. It was founded as a small coffee shop in North London. Today, it manufactures and distributes more than 15 million sandwiches every year, which are eaten throughout the UK.

Food to go manufacturer, Around Noon, has acquired The Soho Sandwich Company to create an enlarged group, with 800 employees and revenues of over £80 million per annum.

London-based The Soho Sandwich Company adds more than 300 employees to Around Noon’s headcount, as well as a new North London, state-of-the-art production facility and range of blue-chip clients.

The Soho Sandwich Company will still operate under its own brand within the Around Noon Group, servicing its multi-sector portfolio of

“We’ve been admirers of The Soho Sandwich Company for some time. The business has a strong reputation for quality, excellence and innovation. This represents a fantastic opportunity for all involved, due to the incredible alignment in terms of our values and core purpose.”

Howard Farquhar, Around Noon chairman, added: “This deal enables Around Noon to continue to scale and grow, moving the business closer to its £100m revenue target. This deal is the third acquisition since Gareth and I completed the MBO in 2016. It is also a significant opportunity for the team

Silverston said: “Around Noon is, in our view, one of the most innovative and exciting FTG companies in the UK. The opportunity to become part of the Around Noon Group is a huge win for our business. There are great synergies in terms of ambition and culture and the move is extremely beneficial, for our team and customers.”

Around Noon was founded in Newry, Northern Ireland, over 30 years ago and is a leading FTG manufacturer. It produces a range of chilled, hot, frozen and bakery products from five manufacturing sites across the UK and Ireland.

Around Noon acquires The Soho Sandwich Company Solar, so good for Brakes

Brakes has taken the next step in plans to harness natural energy across its estate, with a solar array at the company’s Aylesford depot, following a successful installation at its Harlow depot last year.

The 2,400 solar panel system will provide almost a quarter of the site’s energy requirement and save the equivalent of approx 200 tonnes of carbon every year. It is the latest step towards the science-based targets set out by Sysco, Brakes’ parent company, to cut carbon emissions by 27.5% between 2019 and 2030, and move to 100% renewable electricity.

The Aylesford project is part of a phased programme of renewable

energy projects that will see the company generate renewable energy at sites across Great Britain.

Peter Owen, Sysco GB engineering and environment director, said: “We are helping to meet Sysco’s challenging global carbon reduction goals by tackling the energy consumption in our own transport and infrastructure here in Britain. We’ve seen this work well in Harlow with our first 1MW solar array. Now, our ambition is to roll this out and instal solar wherever possible across our estate – generating our own source of renewable, clean energy. It's key to our decarbonisation strategy.”

The installation supports Sysco’s

ambitious goal to reduce emissions across its global operations and the company’s entire value chain. It will see the company cut Scope 1 and 2 emissions by 27.5% by 2030, and ensure that suppliers covering 67% of Sysco’s Scope 3 emissions establish science-based targets by 2026.

Hopeful FTG sector still on the edge

feel optimistic about prospects for their businesses over the next 12 months – a healthy increase of seven percentage points from the January survey, and well over double the number (22%) who feel pessimistic.

The proportion of leaders feeling confident about the eating and drinking market in general has risen even more sharply quarter-on-quarter – by 10 percentage points to 40%.

As the first half of 2023 concludes, food to go (FTG) data and statistics paint a mixed picture, but one thing is very clear – consumer confidence remains weak.

According to Lumina Intelligence, consumer behaviour has shifted towards value-led decision making in response to fiscal pressure. Its figure of 78% is up three percentage points year on year (YoY). To manage spending, habitual food routines are being modified, with a focus more on food-only occasions, dropping the purchase of drinks.

FTG is also enduring a slow recovery. While the economic outlook has improved, with GDP no longer expected be in negative growth in the first half of 2023, there is continued

pressure on household spending power, while inflation remains high.

Train strikes and political turbulence have had a substantial impact. Tube and national route travel only averaged around 75% of 2019 volumes, while penetration increased by just +0.7%, and frequency was down by -2% YoY [Lumina].

Inflation has forced operators to increase prices, resulting in a +12% spike in average FTG spend. However, energy prices are predicted to fall.

This is reflected by figures from CGA by NIQ and Fourth. Optimism among leaders of Britain’s top hospitality groups has risen since the start of 2023, according to the latest Business Confidence Survey. The quarterly poll shows more than half (54%) of leaders

Leaders remain more positive than the independent market, where confidence in general (23%) and in their own businesses (33%) is lower, influenced by falling profits and higher rates of closure seen in the latest Hospitality Market Monitor.

All figures remain below the levels seen before the Covid-19 pandemic, and the Business Confidence Survey reveals the ongoing impacts of inflation on hospitality. A quarter of leaders say their business operated at a loss in the first quarter of 2023, while profitability was below last year’s levels for 23%. Post-pandemic, more than a quarter of leaders (28%) now have less than three months’ worth of cash reserves, with one in seven (14%) saying their business is at risk of failure in the next 12 months – unchanged from January.

Menu development driving Greggs forward

growth in the 10 weeks to 13 May has averaged 15.7%, and the expectation is for this figure to continue to normalise, as Greggs annualise against the actions taken in 2022 to mitigate against inflation.

Total sales in the 19 weeks to 13 May 2023 were £609 million (2022: £495 million).

Greggs has reported a strong performance in the first 19 weeks of 2023, progressing a strategic growth plan against a challenging macroeconomic backdrop. Like-forlike (LFL) sales in company-managed shops grew by 17.1%, in part reflecting the impact of Omicron in the first nine weeks of 2022. LFL sales

Menu development is continuing to support objectives; in particular, sales of hot food and snacks, including chicken goujons and wedges. Pizza is also proving popular, with the Late Trade Pizza Deal driving sales in the evening daypart. The plantbased offering now includes a Vegan Mexican Chicken-Free Bake, while the Sweet Potato Bhaji and Rice salad bowl recently won the Healthy Eating award at The Sammies 2023.

New shop openings hit 63; 25 with franchise partners. Sites included Canary Wharf Station and Glasgow and Cardiff airports. In the year to date, 26 shops were closed, with a total of 2,365 shops trading at 14 May (comprising 1,908 company-managed shops and 457 franchised units).

Saltash in Cornwall is the latest opening, at U2 Enterprise Park – its fourth site in the region. The company has also been providing free breakfasts to children who need it for more than two decades, with another Breakfast Club set to open in Launceston.

Brand new Series for Subway

Subway have revealed a new Series menu – a collection of 15 all-new signature chef-inspired Subs, SubMelts, Wraps and Salads. It claims to revolutionise the ordering experience both in restaurants and online, now available across all UK and Ireland restaurants.

Top chefs helped design the 15 all-new signature options. The Series menu features seven Subs available all day, with the first-ever all-day breakfast-inspired sandwich, the Big Breakwich, with maple glazed streaky bacon, Lincolnshire sausage, hash browns and poached eggs; and the Mexican-inspired Tex Mexan with tangy salsa, tender chicken breast and crunchy Doritos ® , including the all-new x-spicy chipotle Southwest sauce!

Four new SubMelts also join the party, with the pizzainspired Pizziola, vegetarian friendly SubMelt, Supremo –featuring a pesto sauce and the traditional Italian marinara – and finally the Big Cheese-Steak, with slices of melted mozzarella and American-style cheese.

Two Wraps include the Rockin’ Moroccan with a spiced plant patty with crispy onions, plus the Fine Catch –Subway’s take on a Niçoise salad with tuna mayonnaise, poached eggs, black olives on a bed of crispy salad. Other options include:

Subs:

The Baller – Pork & beef meatballs, layered with marinara sauce and topped with creamy Monterey Jack cheddar, peppers, pepperoni and crispy onions.

Notorious B.M.T. ® – Layers of ham, pepperoni and salami, topped with Monterey Jack cheddar, fresh lettuce, tomatoes, crunchy cucumber and red onionscovered in chipotle Southwest sauce.

Meatless Philly (V) – Created in partnership with the Vegetarian Butcher, the Meatless Philly has plant-based steak, double American-style cheese, Subway’s flavourful teriyaki sauce, red onions and peppers.

SubMelts:

Tuna Kahuna – Tuna mayonnaise with melted mozzarella and American-style cheese, topped with caramelised red onions, peppers, sweet onion sauce and black pepper.

Wraps & Salads:

Rockin’ Moroccan (VE) Wrap – Spiced plant patty, sweet

onion and garlic & herb sauces, crispy onions, crunchy lettuce, cucumber and peppers, finished with marinara sauce wrapped up in a toasted tortilla wrap.

Emperor Wrap – Chicken breast strips, sweet onion and teriyaki sauces, with crispy onions, iceberg lettuce, cucumber and fresh peppers, served in a toasted tortilla wrap.

Customers can also select a Subway Series signature option via Just Eats, Uber Eats and Deliveroo.

Kirstey Elston, marketing director UK&I at Subway, said: “There are two types of people – those that like to create and those that like to pick a creation. The launch of this menu marks the start of a new way to order in our restaurants across the UK & Ireland, so you can make a quick choice from one of our chef-inspired creations. But 'create your own” is still available in restaurants and online."

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Seal of approval for Infinity packaging

Seal Packaging has introduced Infinity TopSeal™, a revolutionary and sustainable solution for food delivery businesses and foodservice caterers, from restaurants to pubs, garden centres and the healthcare sector.

Last year, Seal Packaging was acquired by industry professionals Kevin Curran and Sally Gabbitas. Their aim is to help clients achieve net zero by ensuring the sustainability of its products’ raw materials, usage and end-of-life.

“Infinity TopSeal is a truly revolutionary packaging solution, which ticks so many boxes,” said Curran. “Available with single or double compartments, these

microwavable, fully recyclable trays keep food hotter for longer, while staying cool to the touch. They weigh less than traditional sealable options –as the material is over 60% air – with a low carbon footprint.”

It’s a mono-material foodservice packaging solution and is 100% recyclable. The tray is made from expanded polypropylene (EPP), and the heat-sealable film lid polypropylene film. EPP was developed by Klöckner Pentaplast (KP) – a leader in materials manufacturing.

EPP is a sustainable replacement for expanded polystyrene (EPS), which was the favoured material for takeaway food trays and clamshell

It’s all Snap2Go for Sabert

Sabert Corporation Europe has launched Snap2Go, a fully recyclable solution for chilled meals and food-to-go outlets.

“We are sure that the sleek design and innovative clip-lid fit of our new paper Snap2Go range will surprise many people,” said Sabert UK&I sales manager, Clive Pickerill.

“The Snap2Go tray combines an aesthetic and minimal design with maximum functionality, plus great visibility, thanks to an innovative clear rPET lid.

Refrigerator friendly, the multifunctional Snap2Go tray, with snug clip-lid, is an excellent choice for all food-to-go applications, from salads to chilled meals. For operators it is easy to use, as the sleek space-saving design and rigid construction makes it stackable and nestable.

The anti-fog rPET clip-lid protects food, while offering easy one-hand closing. It securely fastens to internal tabs, locking into place with one simple push and click. Snap2Go is leak, moisture and grease resistant, as it features a webbed-corner design.

It’s available in four popular sizes – 375ml, 500ml, 750ml and 1,000ml – with two high-visibility rPET cliplid sizes. Sabert also offers bespoke designs, with fully customisable printing, so brand owners can easily add

burger boxes for years. Many retailers have already ceased using EPS, and in England from October this year, all foodservice packaging made from EPS will be banned, while a ban has applied in Scotland since June 2022.

Easy-to-use, and a drop-in replacement from rigid PP containers, Infinity TopSeal can be used with existing sealing equipment, so requires no additional investment.

As a plastic, this packaging is naturally water-resistant, with no need for extra coatings or additives to keep it stable and robust to maintain quality. It also offers best-in-class resistance to the acids, alkalis and hot oils found in many foods and sauces. This helps food retain heat and cuts down the risk of leakage and odour transfer.

Sealed at source, Infinity TopSeal also provides perfect tamper-evidence, which guarantees food security and delivery integrity. It ensures hygiene and eliminates the potential for tampering or product loss during delivery, which reassures customers and protects a food outlet’s reputation.

logos and messages.

The base is recyclable board, which is made from Forest Stewardship Council (FSC®) certified paper, while the recyclable 100% rPET clip-lid is made from high grade, post-consumer PET bottle flakes.

“Snap2Go is multifunctional and easy to use for both operators and consumers,” concluded Sabert’s UK&I MD, Alex Noake. “Fully recyclable, the innovative secure rPET clip-lid not only protects, but delivers on our promise to make food look great!”

Enhanced Code of Practice from British Lion

On its 25th anniversary, a new and enhanced British Lion Code of Practice has been launched. Version 8 of the Lion Code incorporates the latest scientific and veterinary advice, as well as industry expertise, to ensure British Lion eggs continue to be produced to the highest standards of food safety.

The independently audited British Lion Code of Practice is the most comprehensive egg safety standard in the world and the UK’s most successful food safety scheme. It was also the catalyst for the Food Standards Agency to change its advice, to allow vulnerable groups to enjoy runny eggs after an absence of almost 30 years.

The enhanced Code, covering more than 700 auditable points – from Salmonella vaccination to complete traceability of hens, eggs and feed – includes enhanced sampling and testing, auditing and enforcement, as well as rigorous updates to rodent control, on-farm and packing centre protocols and the Lion training

passport. Animal welfare standards have also been brought to the fore. Version 8 is published online, allowing for future amendments to be made and distributed electronically.

Mark Williams, British Egg Industry Council chief executive, said: “The introduction of the Lion Code in 1998 effectively eliminated Salmonella and restored consumer confidence.

“I’m proud to say version 8 is the most comprehensive code ever launched, incorporating all the latest scientific and veterinary advice to ensure the British public gets the quality, safe eggs they expect.

“At a time when imported eggs are being sold by retail and wholesale companies due to the current temporary supply issues, it’s important that consumers know that British eggs, produced to unparalleled food safety standards, are available.”

Leading food safety advisor Sterling Crew, president of the Institute of Food Science and Technology,

and chair of the Food Authenticity Network, said: “The continued and strengthened presence of the Lion Code for eggs is music to the ears of anyone involved in food safety.

Lion registered sites should visit lioncodeofpractice.co.uk.

Consumers go with gut feelings

Research commissioned by Glebe Farm, the only farm in the UK growing and processing gluten-free oats, suggests the number of people conscious of their gut health is on the rise. Off the back of Coeliac UK Awareness Week [15-21 May], the company wants all consumers, including those with a medical need, to have healthy living choices.

The survey of 2,000 UK adults

revealed that over half (58%) want to improve their gut health and 42% are taking active steps to do so. Additionally, almost half (45%) are doing significantly more to support their immune system, and a number are following a ‘flexitarian’ diet with reduced consumption of meat (26%) and dairy (13%).

Despite the fact that only 1% of the population are diagnosed with Coeliac disease, 5% follow a gluten-free diet, and a further 6% would like to. It highlights the importance of catering to this growing gluten-free audience.

Phil Rayner, co-owner and managing director of Glebe Farm, said: “Our research shows that consumer choices are being driven by a range of factors. It’s evident that people are increasingly aware about making food and drink switches, to feel better physically and mentally.

“As a result, it’s more important than ever that the food and drink industry provides options which cater for those with Coeliac disease and food intolerances, as well as those looking for products that will positively impact their overall health and wellbeing.”

The research also focused on the growing popularity of dairy-free alternatives to milk. Of the 42% now buying these products, oat drinks are on top – chosen by 38%.

Improving gut health is the reason that 28% of all consumers say they would consider an oat drink. However, many oat-based products on supermarket shelves are milled and manufactured at facilities that also process grains like wheat, barley or rye. This leads to contamination, resulting in exposure to gluten and a loss of purity. These products are unsuitable for the one in 100 who are coeliac.

Innovation to the fore at British Frozen Food Awards

Crop’s Foods Ltd, Pacific West Foods Ltd and Farmyard Frozen Ltd were among the winners at the 35th annual British Frozen Food Awards, hosted on 15 June 2023 by the British Frozen Food Federation – celebrating quality, innovation and success of the past 12 months.

Fourteen independent consumer panels took place across the UK, which blind-tested and marked products for appearance, taste and aroma, before considering innovation, packaging, preparation instructions, likelihood of purchase and value for money. This was complemented by a panel of professional chefs.

Crop’s Foods Ltd secured the prestigious Retail Product of the Year Award with its new Thai Green Chicken Curry produced for Aldi. Meanwhile, Farmyard Frozen Ltd bagged the highly anticipated prize for Retail Innovation Product of the Year for their Farmyard Gold Bar.

Aldi and Farmyard Frozen Ltd scooped two Gold Awards each, with Heron Foods, Northcoast Seafoods Ltd and Freiberger UK Ltd also landing trophies. Unconventional Taste won the Gold Award for Best New Meat Free Product, for their Unconventional Plant Based Burger.

In the foodservice categories, Pacific West Foods Ltd claimed the Foodservice Product of the Year for its Pacific West Lemongrass & Chilli Prawns, while apetito won the Foodservice Innovation Product of the Year Award for its Chicken Tikka Specialist Nutrition Finger Food Bites. The apetito product received special recognition for its innovative and accessible design for individuals with cognitive diseases such as dementia, allowing for highquality nutrition in easy to manage finger-food bites.

D'Arta and Fleming Howden were also among the foodservice winners, for their Greens Cuisin’easy Nordic Soul and Scrocchiarella Sandwich Classica respectively.

All entries are impartially judged by representatives of the prestigious Craft Guild of Chefs, who are experts in their field and uncompromising in their assessments of entries.

Rupert Ashby, chief executive of the British Frozen Food Federation, said: “This is the first Frozen Food Awards I have experienced since starting my role as chief executive last year. I have been amazed to see how thorough the independent judging process is – and am delighted that such high-quality products have been recognised."

Mental health charity focus for Döner Shack

Döner Shack, the Berlin-inspired street-food franchise, partnered with five UK mental health charities to launch a wellbeing campaign to raise awareness and support for mental health. As part of Mental Health Awareness Week (15-21 May), the brand used the annual initiative as a platform to drive positive change.

To support its campaign, Döner Shack provided printed postcards with every order, whether sit-in, takeaway or delivery, with information about local mental health charities, along with QR codes that linked to their respective websites. The idea was inspired by a recent collaboration between Döner Shack and mental health advocate and digital content creator, Max Selwood. He has amassed a large online following for his video series where he approaches strangers and gives them handwritten notes with positive messages.

Mental health awareness is a subject close to the heart of Sanjeev Sanghera, co-founder and managing director of Döner Shack. “When I was younger and starting out, I really struggled with the direction of what I wanted to do. I was battling with my mental health and depression, but my mentality was always to keep going and working. There wasn’t enough support out there, but I always kept a strong belief in myself that no matter what I apply myself to, I will make it.

“Never let anyone tell you that your dreams are too big. Even if one extra person is able to ask for help because of this campaign, it will have been worthwhile. Mental health awareness is an important social drive to improve the understanding of mental illness, reduce the stigma, and increase access to necessary help for those who need it.”

Döner Shack partnered with a different mental health charity in each of the restaurant locations, including Shout in London, MindtheMen in Glasgow, Life Links in Leicester and Mind in Leeds and Manchester. A spokesperson for Manchester Mind said: “We have been supporting better mental health for the people of Manchester for over 30 years and offer a range of services for adults and young people. We are delighted that Döner Shack have run a wellbeing campaign.”

Rupert Ashby

Queen’s Awards at the double for Flexeserve

last of the Queen’s Awards for Enterprise, as they move forward under the new name of the King’s Awards.

Guests were invited to Flexeserve’s Foodservice Innovation Centre for a toast by technical director, Mick Steele, who first identified convection as the optimum method for maintaining food temperature and quality. A Great British menu created by Billy Eatenton, head of culinary, was served from Flexeserve Zone units. Hot dishes ranged from traditional Fish & Chips to Vegan Shepherd’s Pie and Yorkshire Pudding Wraps!

The Lord-Lieutenant of Leicestershire has visited Flexeserve to present a second Queen’s Award for Enterprise: Innovation. The hot-holding manufacturer took the honour for its flagship heated display, Flexeserve Zone.

A reception and formal ceremony were attended by Michael Kapur Esq OBE, His Majesty’s Lord-Lieutenant of Leicestershire, at Flexeserve’s global headquarters in Hinckley, Leicestershire.

Flexeserve was one of seven East Midlands recipients of the Queen’s Award for Enterprise: Innovation. In the words of Mr Kapur, this highlighted Flexeserve’s, ‘success as an exceptional achievement within the local business community’. Significantly, this ceremony marked the very

The Flexeserve Zone is the only heated display that uses hot air convection to accurately deliver different temperatures on each shelf. This enables foodservice operators to hot-hold a wide variety of food to go products. This unlocks new opportunities to expand product range, achieve extended hold times and reduce food waste, while maintaining food quality. The company’s combination of equipment and expertise is delivered through the industry’s only hot-holding service, Flexeserve Solution. It comprises six key elements: Technology, Food, Culinary, Packaging, Implement and Connect.

The team guides customers through this journey to refine and transform their hot food operations, delivering for the likes of Pret, Greggs, M&S and Circle K.

In the spirit of innovation, the presentation of the Queen’s Award also coincided with the official opening of Flexeserve’s new, state-of-the-art production lines.

The business is also set to launch its advanced cloudbased service. Connect will enable operators to maximise the benefits of true hot-holding at every location, with visibility and remote control of their entire estate.

Best practice recognition for Frank Dale

Frank Dale, a brand leader in the production of premium frozen and chilled occasion food, is celebrating achieving what is widely regarded as ‘the highest possible rating for food safety and compliance’, in the form of British Retail Consortium Global Standards (BRCGS) AA+ certification.

Considered a global benchmark for best practice in food safety, quality and responsibility, the BRC Double ‘AA’ grade was awarded to the Norfolk-based brand following an unscheduled inspection last month, covering the ready meals and sandwiches, ready-to-eat desserts and bakery product categories.

Managing director, Edward Miles, explained why certification is so important: “This rating represents the gold standard for food production, not only giving customers complete peace of mind that we are consistently compliant and meeting high standards, but it also enables us to monitor our own performance and identify any opportunities for improvement.”

Miles continued: “Having this accreditation assures our customers of optimal quality in everything we do and is an invaluable business asset. The AA+ rating confirms to anyone working with us that every item that leaves our factory is clean, has been produced in accordance with the most stringent safety protocols and is fully traceable.”

Frank Dale prides itself on being a specialist in frozen and chilled occasion food and has earned a strong reputation amongst chefs, caterers and the foodservice world.

TECHNOLOGY

Introducing the NEW Flexeserve Solution

CONNECT

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

Berlin start-up, BettaFish, released its first impact numbers and insights into its canned TU-NAH, as part of World Ocean Day [June 8]. Its product portfolio revolves around seaweed, a valuable foodstuff that contributes to ocean regeneration and promotes marine biodiversity. BettaFish has already saved 122 tons of tuna and 124 tons of bycatch.

The company is also contributing to The Ocean Project’s 30x30 campaign, to protect at least 30% of our planet’s land and waters by 2030.

To establish seaweed as a mainstream ingredient in Europe, the BettaFish team developed the tuna alternative, TU-NAH. It’s a 100% plant-based source of protein, free from soy and wheat. As the world’s favourite and most consumed species of fish, tuna is a market worth over $42 billion, but its popularity is also its downfall – with 43% of worldwide tuna stocks fished at biologically unsustainable levels.

Additionally, tuna fish cannot be bred in the aquacultures, so they are always caught in the wild, often before the animals can reproduce. This not only contributes to overfishing, but bycatch also inflicts irreversible damage on ocean diversity.

Since the start-up launched its TU-NAH Sandwiches in October 2021, a total of 62.2 tons of TU-NAH have been served across Europe, whether in its flagship format, its Spreads, or on menus, restaurants and other foodservice outlets. The 11 tons of seaweed harvested by BettaFish in collaboration with local farms in Norway and Ireland have already absorbed 1.32 tons of CO2. Through seaweed cultivation, the start-up has conserved 1.25 million litres of freshwater.

It’s now launching a TU-NAH can, for retail, e-commerce and small restaurants.

Sign-up at: https://form.typeform. com/to/UIJkooxu.

In the can for BettaFish TU-NAH ATL summer campaign for Cawston Press

Following the success of its first-ever out-of-home campaign in summer 2022, which saw double-digit growth for the brand, Cawston Press has unveiled a UK media campaign to promote its soft drinks range and core messaging of ‘Made with Pressed Fruit, No Jiggery Pokery’.

Running until the end of June, it will be executed across ATL media via OOH advertising and BVOD, a new platform for Cawston Press as it aims to drive awareness of the brand’s story through AV. The ATL activity is also supported

by PR and sampling. It includes billboards (six-sheets, 48-sheets) across London roadside locations, as well as bus panels and London Underground advertising panels. Billboards will also be featured across Bristol roadside locations.

It promotes Cawston Press’ full range of pressed juices and soft drinks, with its best-selling Sparkling Rhubarb SKU taking centre stage, and aims to showcase the brand’s narrative of No Jiggery Pokery. The phrase spotlights the often misleading messaging in

the soft drinks industry, highlighting how it is possible to create sparkling soft drinks from simple ingredients with no hidden sweeteners, no concentrates and no added sugar. It follows a recent announcement from The World Health Organization (WHO), warning people against the use of non-sugar sweeteners. Instead, WHO recommended consuming food with naturally occurring sugars or sticking to unsweetened food and beverages.

This is running alongside the brand’s first consumer activation, the No Jiggery Pokery Comedy Show in support of FareShare, the UK’s largest charity fighting hunger and food waste. The event took place at London’s Clapham Grand on 8 June.

Marketing director at Cawston Press, Kat Jones, said: “We aim to highlight our use of simple and clean ingredients to create great-tasting drinks. We only use naturally occurring sugar in pressed fruit.”

Available in five flavours: Sparkling Rhubarb, Cloudy Apple, Ginger Beer, Elderflower Lemonade, and Orange.

Rustic is the future

With more consumers demanding authenticity from their food, La Lorraine Bakery Group has launched Rustic Cubes.

The new range of sourdough breads are made with the purest ingredients, perfected through a unique baking process. Thanks to a long maturation time of the dough at different temperatures, these breads offer a distinctive taste and benefit from a longer shelf life after baking.

Suitable for vegans and vegetarians, each product is partbaked, ready to serve within minutes. Allowing caterers to only ‘bake off’ what they need, when they need it, means convenience and less wastage.

Available in three formats – White, Vital and Olives & Herbs – each roll is made from wheat flour. Starting with the Vital product, this bread is filled

with sunflower, pumpkin, sesame and poppy seeds, as well as grated carrot. The Olives & Herbs variant is enriched with green and black olives, malted barley and aromatic herbs, including oregano, onion, garlic, basil, rosemary and sage. The White roll variant is made with wheat and rye flour and enriched with white germs.

They can be served hot or cold and are suitable across any foodservice operation – ideally breakfast rolls or lunchtime sandwiches.

Kevin Hughes, general manager UK&I for family owned La Lorraine

Bakery Group, said: “A lot of passion and dedication has gone into perfecting the authentic recipes of these delicious rolls, and I have no doubt they will be a huge hit within the industry. I am excited to see what the future holds for these breads.

“I believe these products will offer so many opportunities for caterers to drive sales and increase margins and can really add value to any bread offering. We strive to deliver only the best for our customers; offering highquality products that are delicious in taste and rich in flavour.”

On the Converge of something good

FEM (Foodservice Equipment Marketing) has launched Alto-Shaam’s new range of Converge Multi-Cook Ovens, designed to give chefs the flexibility of a multi-cook oven, with the versatility of combi cooking.

Using Alto-Shaam’s structured air technology, these latest ovens are available in two- or threechambered versions. Their ventless, self-cleaning design can steam, air fry, bake, grill and more, all at the same time, without flavour transfer. They increase production capacity without increasing labour demands, eliminating the need for staff to watch or rotate pans.

It delivers superior cooking evenness, with air entering vertically from the rear of the oven. This optimised, focused heat delivers faster, more efficient and consistent cooking than other methods.

A key feature of the Converge ovens is the boilerless steam generation in each chamber, eliminating maintenance and costs associated with traditional ovens using boilers.

Temperature, fan speed, humidity level and cook time can be controlled individually in each oven chamber. Food items are cooked to precise internal temperatures with removable food probes, while advanced controls ensure menu consistency and reduce the need for skilled labour, with simple touchscreen navigation.

The Deluxe control ovens incorporate Alto-Shaam’s ChefLinc, a cloud-based remote oven management software, which streamlines processes and maximises profits with data-driven insights. Users can push and pull

recipes, view real-time oven data and update software from anywhere. The Deluxe models also have LEDilluminated door handles, providing visual notification of the oven status.

Perfect gift from Popcorn Shed

Popcorn Shed have brought an eye-catching bite to the market – the Snack Pack Flavour Selection Gift Tin.

It contains 12 popcorn snack packs in unique and universally loved flavours, each bursting with handcrafted goodness. From Salted Caramel and Cheddar Cheese to Millionaire’s Shortbread and Pecan Pie popcorn, there’s something for everyone. Made using only the finest ingredients, so you can feel good about indulging, at under 130 calories per bag.

Flavours include:

Berry-licious – A mixture of fruity tart raspberry and indulgently rich dark chocolate.

Butterscotch – Salted butterscotch caramel. A sweet, buttery, classic with a hint of sea salt.

Goat’s Cheese – Popcorn coated with authentic, creamy and zesty goat’s cheese paste, topped with real cracked black pepper.

Maple Bacon – Popped corn tumbled in maple flavoured caramel, with smoky and crunchy bacon bits. Red Velvet – Red cocoa caramel, topped with cream cheese frosting and Belgian white chocolate.

Popcorn Shed is also donating 10% of profits from all website orders in the month of June to GiveOut – a UK-based foundation doing vital work to protect the community and improve the lives of LGBTQIA+ people around the world.

“This is our way of showing our PRIDE in what we do and our support and solidarity with the LGBTQI+ community,” said director, Sam Feller. “We are really aware of the inequality many face. Not only in the UK, but everywhere in the world. So, a deafening applause for all those who are committed to changing this.”

New dimension for cheese and onion

Made for Drink have taken a refreshing new approach to the traditional cheese and onion crisp, having been tasked by English Heritage to deliver a gastronomic spin.

Baron Bigod was identified as the all-important fine cheese compatriot, a food union that brought one of rural Suffolk’s most treasured foodie heroes into Made for Drink’s snacking orbit. Baron Bigod is a proud squidgy cheese in the Brie-de-Meaux style; a small batch artisanal offering that uses only the freshest morning milk from its highly prized Montbeliarde herd, because ‘early hours’ milk is the perfect temperature for fine cheese production.

Made for Drink founder, Dan Featherstone, said: “Baron Bigod has become a regular Thursday night companion on the Featherstone cheeseboard, a newfound favourite among friends and family. Everyone in our fine snacking huddle adores this cheese’s deliciously distinct nutty rind and the fresh buttery, yet earthy texture. When English Heritage challenged me to produce a cheese and onion crisp that celebrated England’s finest cheese wisdom, I knew precisely who to talk to!”

Made for Drink is now aligned with a fine cheese luminary who will not only help the business press forwards within the on-trade, indie wholesalers and discerning food halls, but also grow their profile within the UK’s flourishing fine deli and cheese hall estates; establishments that once-upon-a-time might have been a tad sniffy about the rethinking of this treat.

“When Dan from Made for Drinks got in touch with us, we were so pleased that they wanted to use our cheese to make crisps,” said Iona, sales manager at Fen Farm Dairy. “We then got a sample back from Dan, which was the powder flavouring, before it was added to crisps – we were blown away! They are a savoury, gourmet delight that combines the creamy and indulgent flavours of the cheese with the crispy, flavourful notes of caramelised onion.”

MARKETPLACE

Welcome to this new section, focusing on exciting products and industry developments.

First up, smoky cheese, chocolate heaven, chips with a crunch and acai excellence.

Applewood hat-trick

The UK’s leading smoky cheese has won its third award in two years. Applewood has taken out the silver award for the Smoked Cheese class at this year’s Virtual Cheese Awards. This success follows hot on the heels of Applewood winning Bronze in the Smoky Flavour Cheese category at the ICDA and Bronze in the Blended – Smoked Category of the British Cheese Awards.

Senior brand manager, Ffion Davies, said: “The Applewood team are over the moon to win this latest accolade from the prestigious Virtual Cheese Awards. We have been the UK’s number one smoky cheese for many years now and it is great to still be winning awards and getting recognition for this fantastic cheese, which is the perfect blend of farmhouse cheddar, a delicate smoky flavour and a lovely smooth texture, all finished with a dusting of paprika.”

Applewood was the first branded cheese to introduce a plant-based version when it launched Applewood Vegan back in 2019, which has gone on to win 12 awards and is available in Block, Grated, Slices and the new Minis snacking format.

Simply Divine fruit and nut offering

Divine, the chocolate maker co-owned by cocoa farmers, has launched a Smooth Dark Chocolate Fruit and Nut sharing bar as its first new product for 2023, to mark the confectioner’s 25th anniversary.

A combination of raisins, crunchy hazelnuts and smooth dark chocolate makes it an ideal grown-up treat for the summer months.

Jon Marlow, sales director at Divine Chocolate, said: “We’re passionate about creating quality chocolate using completely natural ingredients. This year marks a very special milestone, as we celebrate our 25th anniversary – and we’re truly proud to still be creating Fairtrade, palm oil free, delicious products that our customers love, while improving the lives of cocoa famers and their families.”

Since its creation in 1998, Divine has

always been co-owned by the Kuapa Kokoo Co-operative of Farmers, and the company has been empowering communities across Ghana. As coowners of the business, the 100,000 members of Kuapa Kokoo receive a share of the distributable profits they help to create and have representation on the board, so every bar really does make a difference.

In the past 25 years, the company has also invested in numerous community projects aimed at upskilling women, with adult literacy and numeracy classes and established pioneering programmes to work towards improved labour rights in the cocoa industry.

The Divine range features over 35 different products.

Available from the Divine webshop for £2.49 and selected Oxfam stores.

SuperCrunch time for Aviko

Rustic, the chip that combines a homemade feel with the taste and crunch of a ‘proper’ chip.

Available to foodservice, Aviko’s SuperCrunch Pure & Rustic Chips are made with superior spuds, which lock in flavour. With irregular cut sizes and the skin left on, they have a rustic, natural look.

Mohammed Essa, commercial director UK & Ireland, said: “Aviko is proud to add another delicious solution to its foodservice portfolio. There’s a huge opportunity for operators to offer chips that are premium, crispy and appear homemade, so the launch of Aviko SuperCrunch Pure & Rustic means there is a real solution that can help operators boost profits and satisfy customer cravings.”

Available in 2.5kg format, Aviko’s SuperCrunch Pure & Rustic Chips are gluten-free and vegan-friendly, have a shelf life of 24 months and can be prepared in the oven or fryer.

Essa continued: “Now more than ever, kitchens need to focus on cost-savings, reducing food waste, and making menus work harder through stocking versatile ingredients. With chips the side of choice for so many dishes, this will help chefs and caterers everywhere make the most of consumer demand for quality and value when eating out.”

According to independent research, 65% of foodservice diners want rustic-looking chips and are willing to pay a premium for it*. So, chefs, caterers and operators can now upgrade their offering to Aviko’s new SuperCrunch Pure &

Extra Juice for Sambazon acai

Acai brand, Sambazon, is expanding its açaí bowl distribution within the QSR channel, having partnered with Joe & The Juice’s UK estate. The collaboration will see Sambazon supply over 50+ Joe & The Juice outlets, as the business looks to strengthen its out-of-home presence.

It coincides with a rising demand for açaí within the UK foodservice market. Sales data showed açaí bowls were Grubhub’s most-ordered item in 2020, with orders rising 359% in one year. With just under half (41%) of Gen Z and millennials having had an açaí/smoothie bowl in the past six months, Sambazon’s açaí bowls will appeal to consumers looking for a nutrient-rich breakfast or uplifting snack.

The Joe & The Juice açaí bowls will come topped with banana, cacao nibs, granola, hemp seed and peanut butter and are available from £8.50.

Mari Laidlaw, managing director Europe, Sambazon, said: “This is an exciting time for Sambazon as we partner with Joe & The Juice to help its customers reap the benefits of the world’s most powerful superfood. Full of goodness and extremely Instagrammable, our açaí bowls fit perfectly with Joe & The Juice’s existing menu and tap into growing consumer demand for açaí bowls.

“Sambazon has secured over $50m in funding in the past 18 months and this partnership is an important step in our growth ambitions as we increase our distribution network.”

Olivia Abrahmsohn, head of product development,

The new chips are perfect for delivery too, thanks to their SuperCrunch coating, which promises a long holding time and guaranteed crunch on arrival. With the increase of +115% of pubs and restaurants offering delivery since Covid**, Aviko’s SuperCrunch Pure & Rustic are a win-win.

*Toluna Survey / **Lumina Food Strategy Forum Q1

Joe & The Juice, said: “After extensive research, we found Sambazon to be the açaí supplier for our brand. The flavour of the Sambazon açaí is delicious, with the earthy and woody flavour of açaí, which is well balanced by a mild sweetness and clean and refreshing finish. We can’t wait to share the new and improved açaí bowl with the community.”

Sambazon açaí bowls are supplied to Joe & The Juice’s UK locations via Brakes.

Nearly time for

It’s part one of our exclusive lunch! preview – two days you will not want to miss.

LEADING THE WAY

It’s described as the definitive event for the café, coffee shop and food to go sector. So, make sure 27-28 September is in your diary for lunch! Hosted across two days at ExCeL London, it also incorporates Casual Dining and Commercial Kitchen. They will offer insight, inspiration and the latest products and services for restaurants, pubs, bars, cafes, coffee shops supermarkets, contract caterers, hotels, delivery and so much more.

Group event director, Chris Brazier, said: “We’re excited to be planning another industry-leading event for 2023, that offers even more opportunities for trade buyers to connect, collaborate and innovate. This is the place to learn about everything that’s happening in the industry and meet the trendsetting suppliers and brands that will elevate ambitious operators across the UK. With free registration now open, we can’t wait to welcome our visitors.”

Here is a selection of the record number of brands confirmed for 2023:

Lunch! – Biopak, Sproud, Fri-Jado, GRIND Coffee Roasters, Rollover UK, Biotiful Dairy, Milliways, Tony’s Chocoloney, Lavazza Coffee, Magrini, Nestlé Professional, Radnor Hills, Raynor Foods, TRIP drinks, Bridge Coffee Roasters, Kelloggs, PG Tips, Pukka, Whole Earth, Clipper Teas, Kallo Foods, Simply Lunch, UCC Coffee and Huel.

Commercial Kitchen – Confirmed leading names: Smeg Foodservice UK, Adande Refrigeration, Lincat, Hobart UK and UNOX.

Casual Dining – Crops UK, Essential Cuisine, SquareUP, Beyond Meat, Coca-Cola Europacific Partners, Cadbury and Philadelphia, Peppadew, Tom Savano Cocktails, Siren Craft Brew, Funkin, Nestlé, Zonal, General Mills and more.

LAND OF OPPORTUNITY

The three shows will offer carefully curated content, with a range of high-profile presenters and panel discussions set to cover key industry issues. Speakers confirmed so far are Will Stratton-Morris, CEO Caffe Nero; Jo Hayward, VP of Convenience Europe, BP; Marta Pogroszewska, MD, Gail’s Bakery; Simon Stenning, strategic advisor and futurist, Future food service; Gavin Rothwell, founder, Food Future Insights; and Shereen Ritchie, COO, Buns From Home.

ClipLid board trays deliver premium consumer appeal with reduced plastic packaging

Dual compa ment ClipLid Duo board trays will keep food separate and is the latest addition to our ClipLid range

Bagasse

Environmentally responsible for takeaway foods, EnviroPac™ Bagasse packaging is from a renewable and sustainable resource

A premium a isan look with excellent product visibility, kra bowls are an on-trend packaging solution for a variety of hot and cold meals

ClipLid

ClipLid Duo

Kra Bowls EnviroPac™

More than 8,200 attended last year, including representatives from Itsu, Pret, LEON, Wahaca, JD Wetherspoon, Caravan and Dishoom. Also delivering their expertise were top chefs, including Tom Aikens, Cyrus Todiwala OBE DL DBA and Cherish Finden. A full programme will be updated in the coming weeks.

“lunch! Is a great opportunity to see suppliers and explore potential new ones. Nothing beats a full range laid out in front of you, alongside any NPD a supplier might be working on – you never know what you might come across,” said Amanda Lowe, head of innovation, Soho Coffee.”

“Commercial Kitchen is important to discover industry innovations. It helps me improve the way I run my kitchen,” said Cyrus Todiwala, chef patron at Café Spice Namaste.

MEET THE COFFEE SHOP INNOVATORS

An extensive list of exhibitors that are helping transform coffee shops across the UK will be at lunch!

Those to see include Grind, the sleek, specialty brand. As well as compostable coffee pods, visitors can discover their latest range – ready-to-drink iced coffees crafted into five unique varieties. Find them on stand L1231

Jimmy’s Ice Coffee is a B-Corp brand that has added Iced Coffee Caramel to its range and attracts customers with their bright, fun branding: L221.

Girls who Grind Coffee is an exciting business, sourcing exclusively from change-making female producers, celebrating their work by ensuring representation, visibility and a fair wage for women at all levels in the process. Discover their wholesale offering on L275

Other confirmed exhibitors include, Magrini (L661), Norlo (L332), Bridge coffee roasters (L371), Lavazza (L447) and UCC Coffee (L621).

Acting event manager, Siobhan Thompson, said: “We’re thrilled to have an incredible range of coffee shop and café suppliers. lunch! is renowned for providing a perfect platform for ambitious coffee shop and café operators to grow their businesses. This year is no exception. As well as meeting the exhibitors, buyers can enjoy free-to-attend ‘Coffee Shop Keynotes’ from industry leaders. It’s one not to be missed!”

Get in quick!

Registration now open for Casual Dining, Commercial Kitchen and lunch! 2023

Pre-registration is encouraged to help secure a free ticket ahead of the shows, while trade professionals must prove their trade status in order to visit.

The whole UK hospitality sector will be there. The three established events co-located for the first time in 2021, which provided a ‘one-stop shop’ for visitors to discover cutting-edge food and drink brands, plus the latest tech and kitchen equipment to help streamline business.

“Having the three events together is massively important and creates that harmony in the industry. It’s allowed me to think about how we innovate; not only from a food perspective, but from an equipment perspective, which is equally as important for us as a brand and an integral part of what we do,” said Hannah Casey-Burnett, head of category and wholesale, Greggs.

THE SANDWICH & FOOD TO GO INDUSTRY AWARDS THE

In early May, the movers, shakers and the nation’s finest sandwich makers gathered for the industry’s annual celebration at the Sammies Awards dinner. Hosted by celebrity chef Theo Randall and comedian Andrew Ryan, the evening was a huge success.

Jim Winship, BSA director, said: “Every year we hold our annual Sammies Awards, and we are always wowed by entrants across the plethora of categories. This year, in particular, we felt it really was time to celebrate, as everyone in attendance has felt the pressure of what’s been another challenging and turbulent year.

“The Sammies are the benchmark for excellence in our industry, with the range of awards acknowledging new products, marketing creativities, green initiatives, overall performance and so much more.

“It was tricky for our judges, as the entries were just that good! It was a pleasure to present every single winner –from retailers to manufacturers and suppliers alike.”

The presentations got underway with the Sandwich & Food to Go Designer competition results. Five category winners were announced before the overall winner, Katarina Broadribb from Lemon and Soul, whose Smokey Roll wowed the judges.

Talking of the accolade, Katarina said: “I am totally overwhelmed and still in shock. I feel like my passion comes out in the food I create. I live and breathe it, inside and outside of work. My family, my team and my husband support my determination to innovate, teach others and continue to learn myself.”

Katarina’s winning night continued moments later when – alongside husband Simon Broadribb – she collected the Independent Retailer award for Uptons of Bassett, the Southampton deli-butcher-bistro hybrid which the pair jointly own.

“The sandwich industry is full of life and brimming with transformative ideas. It’s been another tough year for

everyone involved in making, creating, designing and owning sandwich shops,” said Katarina. We couldn’t agree more.

With wins throughout the evening for familiar names such as Greggs, Starbucks and Raynors, as well as newcomers to the honours roll such as Soho Coffee Co. and Monty’s Bakehouse, the climax of the night was saved until last.

The Sandwich & Food to Industry Award was presented to Vince McVerry for over 30 years of dedication and hard work selling sandwiches. A slightly overwhelmed Vince spoke after receiving the accolade.

“I feel really quite humbled tonight that people feel what I’ve done for them for 30 years is worthy of a little gong,” said Vince. “And I feel really happy that actually, the work I’ve put in trying to do a good job for people over the years has been recognised.”

Over £3,000 raised

Fundraising volunteers from Macmillan attended the evening, selling raffle tickets to guests.

The total raised was £3,085, smashing the £2,000 target we had hoped for. This money could pay for a Macmillan nurse for 12 days, helping people living with cancer and their families receive essential medical, practical and emotional support.

Our thanks go to those who donated prizes for the draw, including Dan Silverston from The Soho Sandwich Co., Jim Winship from the British Sandwich Association and the Royal Lancaster, London for their generosity

The Sandwich & Food to Go Industry Award

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

WINNER

Vince McVerry

Independent Retailer Award

This award shines a spotlight on the independent retailers, leading the way in new trends and tastes.

WINNER

Uptons of Bassett, Southampton

Sandwich & Food to Go Designer of the Year

Presented to the overall winner from the five sponsored categories, whose creation was deemed the best by head judge Theo Randall and the other industry experts on the judging panel.

WINNER

Katarina Broadribb, Lemon & Soul

Café Retailer Award

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

WINNER

Vince McVerry (centre), sales director (Convenience & DTS), Greencore, receives his award from Alex Bell (left), editor of Sandwich & Food to Go News alongside host Theo Randall (right).

Katarina receiving the winner’s cheque from host Theo Randall.

Winning owners Katarina and Simon Broadribb (far left and second right) accepting their trophy from sponsor Catherine Perry, Reflex (second left).

Bryan Murphy from sponsor Dawn Farms (second left) presented the award to Judith Jerodiaconou (third right) and the team from Costa Coffee.

market.

Costa Coffee

SPONSORED BY

SPONSORED BY

SPONSORED BY SPONSORED BY

THE SAMMIES

En-Route Retailer Award

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

JOINT WINNERS

BP Wild Bean Café

Chain Retailer Award

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

WINNER

Greggs

En-Route Retailer Award

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

JOINT WINNERS

Soho Coffee Co.

Multiple Retailer Award

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

WINNER

Sainsbury’s

(l to r) Toby Lancaster from sponsor Greencore presented the award to Mike O’Shea and Gemma Clarke from BP Wild Bean Café.

(l to r) Toby Lancaster from sponsor Greencore with Katie Moraity & Mackenzie McAlaray from winners Soho Coffee Co.

Hannah Wilson (far left) and the Greggs team accepted their award from Simon Taylor of sponsor Pilgrim’s (third left).

Lexie Mackintosh and Amy Day (centre) and colleagues from Sainsbury’s received the award from Martin Beaver of sponsor ProAmpac (second right).

SPONSORED BY

SPONSORED BY SPONSORED BY

SPONSORED BY

SPONSORED BY

SPONSORED BY

Convenience Retailer Award

This award recognises the work being done by the convenience retailers to develop

NATIONAL WINNER

Co-op

New Product Award

SPONSORED BY

Convenience Retailer Award

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

REGIONAL WINNER

Scotmid Co-operative

New Product Award

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

INGREDIENTS CATEGORY WINNER

Leathams - Aubergine Tapenade

SPONSORED BY

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

PACKAGING/EQUIPMENT CATEGORY WINNER

Monty’s Bakehouse - Hot Handheld Snack Range

(l to r) Gareth Chambers from sponsor Around Noon presented the trophy to Hannah Tuke and Rebecca Price from Co-op.

the sandwich and food to go market in the high street.

(l to r) Paul Lackie from Leathams collected the trophy from Dan Silverston of sponsor The Soho Sandwich Co.

(l to r) Shaun Meyer and Philip Dixon of winners Monty’s Bakehouse with Dan Silverston of sponsor The Soho Sandwich Co.

(l to r) Gareth Chambers from sponsor Around Noon with Dannie Scobie and Rebecca Walker from winners Scotmid Co-operative.

THE SAMMIES

New Food to Go Award

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

WINNER

Starbucks - Egg Bites – Three Cheese & Ham

Business

Development Award

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

WINNER

Raynor Foods - Digital Sandwich and S3

New Sandwich Award

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

COLD CATEGORY WINNER

M&S - No Chicken & Chorizo

New Sandwich Award

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

HOT CATEGORY WINNER

Dunelm – Café Pausa - Pulled Beef Topped Toastie

The winning M&S team received their award from Siobhan Thompson (second right) of Diversified Communications who presented on behalf of sponsor Counterline

(l to r) Roxanne Overton and Heidi Langford of Dunelm accepted their trophy from Siobhan Thompson (second right) of Diversified Communications on behalf of sponsor Counterline.

The winning Starbucks team including Laura Van Driem (third right) and Nicole Sanchez-Castillo (centre-right) alongside Holly Francis (second right) from sponsor Flexeserve.

(l to r) Anna Lloyd from sponsor WH Smiths presented the award to Tom Hollands from Raynor Foods.

SPONSORED BY

SPONSORED BY SPONSORED BY

SPONSORED BY

Healthy Eating Award

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

WINNER

Greggs - Sweet Potato Bhaji and Rice

Marketing Award

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

WINNER

Subway - Sub You

Environmental & Sustainability Award

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

WINNER

Coveris/Notpla - Notpla Coated Food Cartons

Manufacturer Award

This award recognises the overall contribution made by manufacturers to elevate and grow the industry.

WINNER

Raynor Foods

Martin Purdy from sponsor Agrial Fresh (far left) presented the award to the Greggs team including Carolyn Booth (centre) and Karen Butcher (second right).

(l to r) Tony Rowson from sponson Greggs presented the award to Will Mercer and Kate Simpson from winners Coveris/Notpla.

The team from Subway were presented their award by Marion Hollands from sponsor Simply Lunch (second right).

(l to r) Gary Crickmore from sponsor Millitec with Adam Newland from award winner Raynor Foods.

SPONSORED BY

SPONSORED BY SPONSORED BY

SPONSORED BY

4

Her entry in the Mona Dairy gouda category - named Smokey Roll - was a stupendous sandwich featuring locally sourced smoked brisket, smoked rich gouda cheese, mushrooms, horseradish and herbs.

The annual competition invited sandwich professionals from across the country to enter in five individual categories. Finalists went head-to-head live, all under the watchful eyes of an expert judging panel including celebrity chef Theo Randall, and industry heavyweights James Newton-Brown (renowned NPD specialist) and Marta Pogroszewska (Gail’s Bakery).

Winners in each category were chosen before the overall winner was decided. The winners were revealed at the Sammies Awards Dinner later that evening.

Jim Winship, director of The British Sandwich & Food to Go Association, said: “What we tasted at this event were no ordinary sandwiches. With ingredients like apple and stilton custard, crispy chicken and wasabi, bacon and Brussels sprouts, our chefs are continually pushing the boundaries of creativity within everyone’s favourite everyday dining staple. We tasted some truly tremendous sandwiches!

“Katarina’s creation included not only great tasting ingredients but ones that completely complemented each other – and the judging panel remembered all of its elements many sandwiches later – which made it a clear winner.”

Jim’s thoughts on the innovation on show were echoed by head judge, Theo Randall. “It›s been amazing. It›s been a really inspirational day. Today we had some really great new ingredients, particularly plant-based, which was a real eye opener for me, so I›ve actually learned quite a lot today. It›s been very, very inspiring. You can feel the energy in the competition, which is great. So, I›ve really enjoyed it.”

Katarina’s win earned her a cheque for £2000 while each of the five category winners collected a trophy and £250.

May 2023. Royal Lancaster, London: In a keenly contested final, Katarina Broadribb head of Lemon & Soul cookery school blew away the competition and the judges.

Futura Foods YAMAS! Feta Category Winner

VBites Plant-Based Category Winner

VBites required competitors to choose from a selection of their plant-based products to create a sandwich or food-togo dish.

THE WINNING ENTRY

Mountain Feta and Merguez Wrap – Greek flavours abound with succulent, warm merguez, dressed with a whipped Greek yoghurt and YAMAS! feta dressing, chopped coriander and crumbled feta all snuggled together in a wrap, warmed through with the oil from the cooked merguez.

THE WINNING ENTRY

Vegan Duk Bao Boy – Steamed bao buns filled with deep fried, panko breadcrumb coated beignets made from VBites vegan duk, plum hoisin sauce, cucumber ribbons, curled spring onion, chilli, fresh coriander and black sesame seeds.

Gierlinger Beechwood Smoked, Cooked Streaky Bacon Category Winner

Gierlinger is a leading supplier of quality meat products and they chose their beechwood smoked, cooked streaky bacon the competition.

THE WINNING ENTRY

So Many B’s – Gierlinger’s beechwood bacon with sliced brie, fresh tomato, mixed leaf and Ballymaloe tomato relish all served in granary bloomer bread.

H. Smith Steam-Cooked Sliced Chicken Category Winner

H. Smith Food Group challenged the entrants to create something magical with their tender, moist steam-cooked sliced chicken.

THE WINNING ENTRY

Blockbuster Chicken – A trip to the movies, this footlong sub has the H. Smith chicken make a date with cola cured bacon, popcorn, jalapenos and a double-feature of cheese nachos and cheese sauce.

Simon Broadribb, Uptons of Bassett

Kieran McGivern, Around Noon

Rochelle Lack, Greencore

Kieran McGivern, Around Noon

Salty, tangy and creamy, YAMAS! Feta was an excellent choice from the Futura Foods range in this category.

SPONSORED BY

SPONSORED BY

SPONSORED BY SPONSORED BY

Mona Dairy Gouda Category Winner and Sandwich & Food to Go Designer of the Year

Mona Dairy is a new generation of cheese production business and for this competition category, they chose a delicious Gouda for the contestants to work with.

THE WINNING ENTRY

Smokey Roll – Thin slices of deliciously smoked, warm brisket, topped with Mona Dairy gouda and accompanied by garlic mushrooms and mixed leaves with a horseradish, parsley and chive mayo, all served on a gently warmed roll.

Here’s the recipe for the winning sandwich.

Ingredients

50g – Mona Dairy Gouda, thinly sliced

50g – Sliced mushrooms (mixed chestnut, white, dried)

60g – Smoked brisket, thinly sliced and warmed

3 tbs – Mayonnaise

1 tbs – Oil

1.5 tbs – Chives, finely chopped

1.5 tbs – Parsley, finely chopped

2 tsp – Hot horseradish

1 – Large roll

1 – Cinnamon stick

15g – Mixed leaves

1 – Garlic clove

Method

1. Saute the mushrooms, garlic clove & cinnamon stick in the oil

2. Mix the mayo, horseradish chives & parsley

3. Warm roll and slice

4. Spread the mayo & horseradish mix on each half

5. Assemble from the base up

6. Add half of the gouda

7. Place mushrooms on the gouda

8. Add the warmed through brisket

9. Top with remaining gouda & mixed leaves

10. Place the top back on the roll

11. Enjoy

Katarina Broadribb, Lemon & Soul

SPONSORED BY

The reasons for choosing Raynors are really starting to stack up

Manufacturer of the Year 2023

Our state of the art Chelmsford factory is BRCGS AA-rated

Over 200 varieties of food-to-go products to choose from

We grow all our own cress and sprouts on our on-site hydroponic salad farm

We have cut plastics to a minimum in our packs and everything we use is recyclable

We’re an international food production consultancy whose technical and production expertise is used globally

We make specially packaged NHS/CQUIN graded products for patient dining

We’ve been going since 1988, that’s 35 unbroken years of food excellence!

Our UK14001 certification means we are committed to constant operational sustainability improvement - not just o setting

We have a completely nut- and sesame-free site and supply chain

We run our own fleet of 30 chilled vans with uniformed drivers

We introduced the game-changing IntenseTM tomato to the UK sandwich industry in 2009... ...and we even created our own, stay-crisper-longer lettuce variety - no more melting Icebergs in your sandwiches!

We’re local producer, low-food-miles champions, using locally sourced ingredients wherever possible

We only ever use fully-recyclable FSC packaging card

Our purpose-built high care production areas are positive air pressure-protected to keep germs out and freshness in

We’re leading Digital Sandwich, a £10m world-first, food supply blockchain traceablity project

We don't waste our waste, all of our leftover bread goes to feeds pigs at our local organic farm partners

Top quality ingredients from our tried and trusted suppliers means we can be relied on to deliver

Our facility is fully certified for Halal production

We have Vegan, vegetarian and gluten-free ranges and now brand new Free-from products are on their way.

Continuous new and existing product development means there are always fresh ideas for your menu

Being “Just lovely people to work with”

of good

health Sauce

They’re a key accompaniment for sandwiches, food to go and so much more. But could a wholesome approach to condiment and sauce ingredients help with health?

THE RIGHT CHOICES

Whether it’s Paul Newman, Ed Sheeran or Heinz behind the product, the condiments and sauces market is simply irresistible. However, with consumers increasingly concerned about sourcing, sustainability and dietary choices, the traditional additions to commercial sandwiches and food to go could well be due a makeover.

Although a seemingly obvious way to bring healthy improvements to the nutritional column, as well as introducing flavours to customers, many of the major condiment suppliers have yet to embrace the idea of rethinking their offering from this fresh perspective. It’s primarily new kids on the block in the consumer sector leading the way. And the eyewatering numbers cannot be ignored.

“Sauces and condiments are staple ingredients in the chef’s pantry today, with sales standing at £767 million

[Kantar, 2022],” according to Rachel Shoosmith, Creative Foods’ marketing manager – a business with years of experience, bringing high-quality own label, bespoke and branded products to retail, foodservice, wholesale and b2b customers.

“The hot sauce category has seen volume growth of 6% over the past five years [IRI, Feb 2022]. It’s certainly an area for caterers to focus on.”

But what is also inescapable is Britain’s health crisis, with the third-highest obesity rate in Europe, behind only Malta and Turkey –and almost one in three adults now classified as clinically obese [Institute for Government]. At the heart of the issue are the so-called ultra-processed foods – many a sauce and condiment included –

which experts believe are contributing to the problem.

It’s in this vice-like squeeze between government and expert pressure, and consumer taste and desire, that opportunities for new sources for our sauces can be found. There are lessons here, if only visible in the direct-to-consumer sector of the market.

OUTSIDE THE BOX

SRSLY Low Carb offer consumer products focused on ‘wholesome food for every occasion’. But when the founder, Andy Welch, was busy insourcing or outsourcing backoffice systems in a previous career path, a forward-thinking retail business of award-winning, high-protein fare wasn’t much of a priority. This all changed in 2019.

“I rarely took a day off and was commuting weekly to Poland for six months before I collapsed on a plane. I’d enjoyed a healthy lifestyle previously, but a combination of things had led to that breaking point.”

Welch’s new direction was inspired by a gap in the marketplace. “I looked at doing an Ironman, but lots of people were often failing on nutrition. Then I came across the work of coach and exercise physiologist, Dan Plews, who was an expert in the science behind low-carb, highfat diets – effectively ketogenic.” Since 2018, keto has been America’s most popular online search trend, holding the crown for four consecutive years [Google]. It’s only recently been supplanted by veganism.

With Welch dismayed by the additives and fortification

commonplace in much of modern bread production, his nascent commercial bakery, SRSLY, developed their low-carb bread – just 3.3g of net carbs per 100g, compared to the 45-55g in standard bread – by thinking outside the box and trialling many iterations before the finished product hit the market.

“The main challenge is convincing other people that it’s a good idea, buying into my singular vision,” remarked Welch, as he talked about the company’s history and recent expansion into the condiments sector.

GROWTH DRIVERS

The consumer demand for healthier produce in supermarket aisles is undeniable. The phrase ‘free-from’ is now firmly entrenched in the English lexicon.

“Plant-based options are a huge growth driver in the sauce category, with one in five households looking to reduce meat consumption [Kantar 2021],” said Shoosmith.

“Consumers are turning to alternatives to dairy, as well as vegan varieties and veggie-based sauces. Caterers should offer innovative and on-trend vegan flavours, as the UK is seeing a 22% increase in vegan meal consumption and 15% increase in vegetarian meals [Kantar],” concluded Shoosmith.

Low-sugar and sugar free have also long been popular buzzwords for the diet-conscious, particularly those with diabetes concerns. “Condiments were always on our agenda. And so many major products out there are sugarheavy,” stated Welch. “We’re proud to say that condiments

and jams are now a staple of our portfolio. We initially contacted manufacturers and asked about making a jam without the same levels of sugar, and they generally said no. But we’ve found a way.

“We’ve been fortunate to work with an experienced, sauce industry expert – who has helped us establish the low-carb USP. Fortunately, these products also tend to have fewer calories and are higher in fibre, because of the quality of the ingredients,” continued Welch. “Some of this is by accident; some by design. But we’ve created a flavour profile that’s as close to a fine-tasting chilli sauce as possible. Our market sales aren’t as rapid, but they’re certainly consistent. And while you can find us at our website and on Amazon, the global vision for the business is to be the consumer brand of choice in every category.”

PATHWAY TO THE NHS

The more competitors in the healthy sauce and condiment market, the better. It’s a product that can generate high emotion. “But there’s lots of marketing around certain sauces and ketchups, for example, saying ‘no added sugar’ – and people think that’s really good,” said Welch. “However, an education piece for consumers is required, so they understand all the highly processed products that are already stuck in there. Just because nothing has been

‘added’, doesn’t mean there aren’t dangerous levels of sugars already present.”

Perhaps the biggest endorsement of SRSLY’s ambitions is from the NHS: “We’ve been awarded an NHS contract, having applied via their tender process, and it’s in the works. Birmingham Children’s Hospital got in touch a couple of years ago, asking if we could help with the

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sharing of knowledge of our products – they couldn’t promote them directly, but told inpatients how they were available and good for you. We offer a charitable strand of the business, with discounts for them.

“The other major piece is NHS Supply Chain,” continued Welch. “We spoke to a key person in charge of the procurement process, at the International Food & Drink Event [IFE], and they knew all about what we do. They required products exactly like ours and were interested in us providing everyday goods, with the potential for

Crowdfunding focus for Rubies in the Rubble

Pioneers of the anti-food waste movement, Rubies in the Rubble, has launched a £500k crowdfunding campaign to take its condiments made from surplus ingredients to the next stage, offering investors the chance to be part of a leading UK sustainable food brand.

● Expanding reach across the UK, backed by leading retailers and restaurants including Waitrose, Tesco, Ocado, Slug & Lettuce and The Pig amongst others.

● Accelerating strategy to increase share in the £430m UK ketchup market to circa 3% over a threeyear period.

● Focused on becoming the sustainable alternative to mainstream condiments and making food waste history.

● Plans to expand internationally.

Founder, Jenny Costa, said: “I started Rubies in the Rubble in 2012 using surplus from Borough Market, after realising that a third of all food produce is wasted, contributing to 8% of our greenhouse gases. Ten years and 730 tonnes of fruit and veg later, we are proud of the impact our products have made in tackling the UK’s food waste problem.

“However, with over seven million tonnes of food intended for consumer consumption going to waste each year, we’ve still got a

job to do in raising awareness and rescuing perfectly good produce that can be turned into tasty condiments. The good news is that our nation’s awareness of food waste is on the rise, with nine in 10 millennials saying they would switch to a brand associated with a cause and 44% of UK consumers thinking more about the environmental impact of their food and drink compared to five years ago.

“With this background and having proven that a business can be both sustainable and successful, we are inviting investors to join our thriving, sustainable food brand as we look to take Rubies to the next level and become part of the change we all want to see in the world.”

Rubies makes award-winning condiments by using rejected ingredients, such as a pear-shaped pear or curly cucumber that may not fit in regular supermarket packaging. Since its inception, the business has won several ‘Great Taste’ awards, expanded its gluten/nut free, vegan/ vegetarian friendly product range, and developed sales channels across the UK to include major retailers and restaurants such as Waitrose, Tesco, Ocado, Morrisons, The Pig and Marriott Hotels.

With sustainability at its core, the company uses 100% recycled and 100% recyclable squeezy bottles

for its key products, ketchup and mayonnaise, and multiple formats to take on the restaurant and on-thego market – focusing on expanding its reach within the UK’s £430 million ketchup sector.

Rubies CEO, Nick Turner, said: “Raising £500k at a £6 million pre-money valuation ahead of a larger institutional raise in 2024 will enable us to accelerate our strategy, focused on increasing our share in the UK ketchup market to circa 3% over a three-year period – and building out new, exciting products that uphold our strict sustainability values.  Furthermore, we also plan to expand internationally, which we see as a huge opportunity. This is an exciting period for Rubies.”

Geeta’s expands range

Leading premium Indian food brand Geeta’s, whose range of Indian chutneys, pastes and marinades includes the UK’s number one mango chutney1, has expanded its range of foodservice chutneys for the out-of-home sector.

Their new Premium Onion Chutney and Premium Sweet Lime Chutney are an easy way to add the Real Flavour of India to your menus. For the BBQ season, try sweet lime marinated halloumi & veg skewers or onion chutney smothered burgers. Or use as a spread to create tasty hot and cold sandwiches, drizzle over burgers, or offer as a dip.

Geeta’s is the only brand bringing new consumers into the Indian category1. In Pickles and Chutneys, category share has grown to 23%, approaching brand leadership.

OOH range: Foodservice 1.5kg jar: Premium Mango Chutney, Mango Chutney, Premium Onion Chutney, Premium Sweet Lime Chutney, Premium Lime Pickle (1.3kg). Premium Tomato & Chilli Chutney (1.4kg) coming soon. www.geetasfoods.com

1 Source: Nielsen MAT 7 Sept 2022.

Specialist creators and manufacturers of seasonings and flavours for the food industry

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Glazes at the double for Middleton

A leading manufacturer of foodservice pre-mixes, Middleton Foods, has extended its range of Mini Pots, with the addition of two new glazes – Double Smoke and Jamaican Jerk. There are now 15 varieties of culinary glaze, offering caterers a comprehensive choice of seasonings, inspired by some of the world’s most popular cuisines.

The new Double Smoke Glaze Mini Pot combines a blend of herbs with specially selected spices and hardwood smoke, resulting in a vibrant glaze, with a unique smoke profile. The sweet and spicy rub delivers distinct smoky notes, in true South American style. It’s the perfect choice for menus seeking to replicate the outdoor flavours of cooking over a barbecue or smoker, without an open fire.

With its bespoke blend of aromatic sweet spices, the new Jamaican Jerk Glaze Mini Pot delivers an authentic, medium-hot taste. The fusion of ingredients ensures a traditional flavour of the distinctly lively Jerk seasoning, made popular because of its warm, piquant resonance, with subtly sweet, smoky and salty undertones.

Each Mini Pot variety comes in a quick and easyto-use format. Simply coat meat, poultry or fish with the dry glaze and leave to marinate for approximately 15 minutes. For a more intense depth of flavour, leave the spice mix to penetrate the meat for longer.

Oven-bake, grill or BBQ in accordance with the required cooking time. Juices will be drawn out by the glaze, making meat extra succulent, with a sauce-like appearance.

Middleton Foods’ Mini Pots are available in 110g size. The family owned and operated business proudly manufactures products in the heart of the UK, using modern machinery, combined with the latest production techniques.

every single one of their hospitals – and could we also do Scotland? It’s amazingly honourable to be offered such a wonderful opportunity, so watch this space.”

PASSION PROJECT

Post-pandemic, appetites for food appear to be coinciding with those wanting to jump on a plane. “Global cuisines are driving trends in sauces and condiments, as consumers look to travel the world through the food they eat. American-inspired sauces are still popular, including burger sauce and our own Texan BBQ Mop,” said Shoosmith.

“We are seeing growth in Asian flavours such as oyster, soy, wasabi, miso, as well as lesser-explored Middle Eastern offerings like Israeli dressings and Toum – a Lebanese garlic sauce.” A Reduced Salt Deluxe Premium BBQ Sauce is also available from Creative Foods, providing yet more evidence of a trend shift.

“Sauces can add excitement on menus, whether that’s in the dish or served as a dip,” said Shoosmith. “As consumer tastes evolve, the hot sauce category has seen volume growth of 6% over the past five years [IRI, February 2022]. In addition, given the rise in remote working, the lunchtime occasion is a key opportunity for sauces and condiments as a way to add value and drive sales.”

But for his unique offering, Welch is well aware that time is off the essence.

“We probably have a window of around three to four years before the big food companies look at low-carb versions of their products. And, unfortunately, government legislation around equivalent sugars and being clear with labelling messages is not happening. Which is why it’s so special when we get wonderful client reviews about what we’re doing – especially through our relationships with the hospitals and how we are changing the lives of people. I’m often left in tears,” concluded Welch.

Dial up the flavour with savoury BBQ sauce!

When it comes to flavour in sandwiches and other food to go, that little bit extra is all important to keep taste buds tantalised – and there’s no better than BBQ when it comes to temptation.

Global flavour experts, McCormick, provide a bit of bite in sandwiches and baguettes. Their range of sauces and condiments are convenient as a flavour partner to traditional and modern recipes, or simply used to add a twist as accompanying dressings.

McCormick produces and distributes spices, seasoning mixes, condiments and other products. With a diverse and balanced flavour portfolio, they are ideally positioned to meet the increasing demand for flavour around the world.

BBQ tastes are still top of the trends list. Chicken at 19% retains its position as the favourite BBQ food, followed by burgers 18%, while sausages have slipped to 14%. Kebabs have risen to 11%, with steak steady at 10%. Fish has increased to 9%, while lamb and pork share 6%. Vegetables jumped 43%, to 19%.

US style Lo&Slo has become fashionable, with pulled pork especially popular. Hot and spicy food regions such as South Africa, the Caribbean, Mexico, North Africa – and Southern US styles such as Cajun & Creole – are also becoming more favoured. [Stats from 26th National BBQ Week, nationalbbqweek.co.uk].

Cattlemen’s® Kansas City Classic® BBQ Sauce brings a balance of tomato and tangy vinegar flavours, sweet molasses and natural hickory smoke.

Use it to make an Original BBQ Pulled Chicken Sandwich, with cheese and crispy onions in a wrap or pitta pocket. Brush onto ribs, chicken wings, or even spread on pizza for a deliciously tangy base!

Adapt to survive

Nearly two years on from its introduction, we examine the continuing impact of Natasha’s Law, innovative strategic projects, the latest technology and a selection of new products.

FAMILY AFFAIR

The Hawkhurst Breadshed has an eye for detail – from punchy flavours to a striking presentation on the shelf. As manager Lauren Smith puts it: ‘Customers eat with their eyes.’

Based in Marden, Kent, Hawkhurst Breadshed makes and delivers fresh, handmade sandwiches to schools, shops and other businesses in the surrounding area. Very much a family enterprise, Lauren’s father, Julian, set up in 2018 after selling his village shop. He has been running things ever since, with his daughter coming on board in 2020. Lauren’s aunt is based in the kitchen and her uncle drives one of the five delivery vans.

We caught up with Lauren to discover how changes implemented for Natasha’s Law – including the introduction of new roll labels and upgrading to labelling software from Planglow – helped ramp-up sales, while complying with legislation.

A LABELLOGICAL STEP

Lauren managed Hawkhurst Breadshed for three years. Responsible for the core team of six kitchen workers (plus additional staff at weekends and other peak periods), she enures that orders are delivered

on time and to exceptional standards. No mean feat for the tight-knit team which makes 2,000+ generously filled sandwiches (not to mention a host of other treats and snacks) every day.

When Natasha’s Law was introduced in 2021, all businesses offering food or drink pre-packaged for direct sale (PPDS) had to include full ingredient declarations on packs, with allergens highlighted in bold. At the time, many small businesses were concerned about meeting the legislation, fearing it would prove to be challenging and costly. For Hawkhurst, however, it became an opportunity, as Lauren explained: “We have thrived since Natasha’s Law because we got on top of it. Some other businesses stopped when it was introduced – but we smashed it.”

The Hawkhurst Breadshed signed up to LabelLogic Live, a multi-awardwinning food labelling app from Planglow. The innovative system allowed them to create legally compliant food labels online and stay ahead of legislative changes.

Hawkhurst Breadshed used square labels previously, but switched to Planglow’s Simply Natural Nutri Roll Label, as this presented a more efficient solution for their large-

volume operation. In fact, roll labels have been the biggest game-changer, as Lauren revealed: “It’s all second nature now. I love the fact that it’s simple to use with an easy layout.”

The labelling app also supports Lauren’s father in finding new business, with everything is under control. “Many suppliers are already in LabelLogic Live, so it’s easy to create new flavours as you don’t have to type in all the ingredients,” said Lauren. “LabelLogic Live highlights allergens in bold. I also highlight it when we add a new ingredient to our products to make customers aware.”

ROLL CALL

Through LabelLogic Live, the business can add as much information as

required. What’s more, having the ingredients and other data locked and loaded in the app helps to guarantee accuracy and food safety by reducing opportunity for human error.

Like many similar businesses, Hawkhurst has a lot of details they need to share with customers. However, Lauren can easily fit all she needs on her roll labels, as these have been especially designed to accommodate what’s required for Natasha’s Law. And alterations can be made quickly and hassle-free in the template section of LabelLogic Live.

Another benefit is the aspect of control – not only with who accesses the data, but where and when labels may be created. Lauren has set her user permissions at two levels, each

with their own login. This means that her team has restricted access, while she retains overarching authority. Lauren can even create labels at home on her iPad.

NATURALLY DOES IT

Hawkhurst’s sandwiches are boxed in various plant-based packs from Planglow, underpinning the Breadshed’s quality offering. “Our customers love the natural colour,” said Lauren. “They look nice and attractive on the shelf. People buy more in great packaging.”

Planglow’s Natural Peel & Seal Wedge is a firm favourite. Hawkhurst uses it for longer-life sandwiches – a perfect match for their trademark deep-fill, such as the New Yorker. Both

wedges are spot on for high-volume producers like Hawkhurst. They are fully lined with smart, cellulose laminates, so that even the most generous of fillings stay super-fresh. Planglow’s Natural Tortilla Tuck-top Wrap Pack comes into its own for wraps, while the Blanco Multi-bag offers customers a crystal-clear view of snacks packaged inside.

Planglow’s expert team are also there to help. “Sally (a dedicated account manager) is supportive and helpful – and always gets straight on the phone,” said Lauren.

It’s plain to see that Hawkhurst’s success stems from the little things. “People eat with their eyes. I want them to see the product and buy it. It’s these details that matter,” said Lauren.

ESL tech the way forward for Asda

SUSTAINABLE OFFERING

Asda embarked on a strategic project to create their first sustainability trial store, and Avery Berkel, a longstanding partner and leading provider of retail scales, was a natural choice for collaboration. Avery Berkel’s team and its digital labelling partner, Hanshow, worked closely with Asda to develop a sustainable offering for the Middleton store, leveraging their expertise in retail scales and commitment to sustainability and innovation. It resulted in a project with the potential

for a meaningful impact on the retail industry and the environment.

Although zero-waste stores are gaining popularity among independent retailers and smaller chains, they are still a niche concept for larger consumer stores.

BRING-YOUR-OWN

Avery Berkel and Asda developed a bring-your-own-container innovation, that included customised enhancements. This comprised of weighing solutions, enterprise scale management system, and electronic shelf labels powered by Hanshow. All components were designed to provide shoppers with an enriching refill experience. The total solution presented additional information, such as instructions, ingredients, allergens and storage details.

Avery Berkel also created a sophisticated

set of screen graphics to deliver direct messaging, reminding the customer of the effect of their behaviour change.

Middleton was the site of trials, which received positive customer feedback following its installation in 2020. Within just over a year, three more stores were added to the roster.

DELIVERING CHANGE

As part of their ongoing programme of customer insight, Asda researched over 3,000 regular shoppers. The key outcome was a clear indication that lower prices would help customers shop more sustainably. Asda then launched the ‘Refill Price Promise’, stating that the unwrapped products included in the trials would never cost more than their wrapped equivalents.

To make this more visible, Asda further collaborated with Avery Berkel and Hanshow to create a scale solution that uses Electronic Shelf Labelling (ESL) technology. It helps Asda quickly change prices in response to any promotional activity on pre-packed products, as their promise is to always be cheaper than the same item found in store.

Tuning in to the AM frequency

SUITABILITY IS KEY

AM Labels Limited is an award-winning supplier of complete labelling solutions, including manufacturing and warehouse automation, robotics, barcoding and RFID systems. Longstanding relationships with leading printer manufacturers – such as Epson, Afinia and OKI – have given AM Labels a strong understanding of the current climate.

Having showcased a variety of technology at the Food & Drink Expo and Making Pharmaceuticals in April 2023, they’re well placed to assess the impact of Natasha’s Law and what labelling trends we should be looking out for.

“While cost is an extremely important factor, it’s also important that labelling equipment is suitable for the application,” said AM Labels Limited managing director, Tony Mariani.

“Whether it’s handheld devices, compact desktop printers or large industrial units, it should offer futureproofing benefits that can support companies in adapting and evolving their operations, should requirements change. Software is a key aspect to this, as it needs to be flexible and adjustable to enable companies to adapt when required – in order for them to keep up with any variations to demand or the supply chain.”

ON-PREMISES

While it’s impossible to definitively predict the future, certain patterns are emerging. “In recent months,

from businesses that are preparing, packaging and labelling food on the premises in which it’s being sold,” said Mariani.

“We anticipate this demand will grow for the remainder of 2023, with companies requiring straightforward solutions that enable them to print labels that comply with existing regulations, while providing the flexibility to adapt to any future legislation. We also predict additional regulation changes in years to come, to further protect businesses and customers.”

Sustainability is also a key trend, with a demand for environmentally friendly materials and solutions.

“However, it can be confusing for many companies, especially when there is conflicting information,” continued Mariani. “For those organisations, we highlight the benefits of linerless labels, which eliminate liner waste and are a similar price to conventional alternatives. And while processes can be more complicated for businesses, there are a wide range of cost-effective solutions.”

ROBUST SECTOR

While Hawkhurst Breadshed responded on the front foot to Natasha’s Law, it hasn’t been straightforward for everyone.

“We have supported a great deal of businesses in overhauling their labelling operations,” continued Mariani. “Mandatory calorie labelling was also introduced in April 2022, requiring

"While cost is an important factor, it’s also important that equipment is suitable for the application."

businesses to display calorie counts clearly and prominently at the point of choice, such as on menus, labels and delivery platforms. This caused additional uncertainty for many.

“But the industry is robust, even bouncing back from recent supply chain issues, as well as difficulties and delays caused by the pandemic. For example, material supply is now getting back to normal and price increases have levelled off. Furthermore, hardware supply has improved and lead times have reduced substantially.”

In order to stay ahead of this ever-changing curve, the technical support team at AM Labels underwent training to become an approved Epson service partner for selected colour label printers. They’ve also relocated to new premises over twice the size of their previous facility, with a state-of-the-art Technical Experience Centre opened earlier this year.

“In addition to our comprehensive portfolio and excellent customer service, we offer a range of services that differentiates us from our competitors. For example, we have a talented in-house software development team that is experienced in creating bespoke software solutions for the food and drink industry. We work with businesses large and small to create custom packages that meet their needs, including cost-effective, specialised software, enabling companies to update product, ingredient and allergen databases with ease.”

AM Labels is focusing on enhancing its portfolio through expansion, including label applicators, print and apply, and automation equipment. It’s investing in two new products from Afinia – the DLP-2200 digital label press and x350 digital roll-to-roll press. The Afinia DLF-220S digital label finisher inline and Epson C6500 colour label printer have also been added.

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ESSENTIAL SELECTION

A warm welcome to double-wall hot drink cups made from sustainable bamboo and an impressive European paper range.

A Celebration of bamboo

Celebration Packaging has introduced a new range of double-wall hot drink cups made from sustainable bamboo fibre, under its long-established EnviroWare® brand.

“Ever since we created the EnviroWare® brand, over 14 years ago, it has been our mission to seek out more sustainable packaging solutions, and these are our most sustainable hot drink cups yet,” said Celebration Packaging MD, Nick Burton.

The new cups are made from FSC (Forest Stewardship Council®) certified bamboo fibre – with a water-based lining – and are certified commercially compostable (DIN EN 13432:2000-12).

“Bamboo is one of the world’s fastest-growing plants and can grow as quickly as two feet per day,” said Burton. “Across the foodservice category, cafés and food-to-go outlets are seeking more sustainable

solutions, and with bans and taxes in place or on their way, consumers are turning away from single-use plastic products. We therefore believe that demand for sustainable EnviroWare® products will continue to grow.

“If foodservice operators are looking to improve their sustainability credentials, they need to work with a consultative supplier to ensure they’re choosing the right packaging – that is functional, fit for purpose and, above all, sustainable.”

The insulated cups are available in 8oz, 12oz and 16oz sizes, with accessories, including: compostable domed lids, made from moulded fibre (bagasse) or CPLA; kraft coffee sleeves; and wooden drink stirrers.

EnviroWare® stirrers are made from sustainable FSC certified wood.

Three styles are available: hygienic individually wrapped stirrers; stirrers in convenient dispenser boxes; or bulk-packed in bags for economy.

“These cups feel great to the touch and the design is sure to get consumers asking about the product’s environmental credentials,” said Burton. “Alongside the bamboo motif, the design states that the cups are made from sustainable resources and can be composted where facilities exist. It also features both the instantly recognisable ‘Commercially Compostable’ and FSC® logos.”

High-Performance packaging solutions

Amcor has expanded its AmFiber™ Performance Paper range in Europe, to include heat seal sachets for dry culinary and beverage applications, such as instant coffee, drink powders, spices, seasonings and dried soups.

AmFiber™ Performance Paper is a recyclable, high barrier, paperbased packaging that was initially introduced in 2022 for snacks and confectionery. Appearing on shelves today for prominent snack and confectionery brands, it offers

protection against oxygen and moisture, with excellent performance on brand owners’ packing machines.

In addition to expanding its application to new product categories, Amcor has invested in manufacturing capacity to meet growing demand for this kind of paper packaging. The company has integrated a state-ofthe-art production line in its Amcor Flexibles Alzira plant in Spain, in support of global businesses. The production line is equipped to provide both cold- and heat-seal AmFiber™ packaging, delivering airtight seals to guarantee the proper product protection through the supply chain and full shelf life.

“AmFiber™ Performance Paper offers brands the best of both

worlds,” said Ilya Syshchikov, vice president, global product management AmFiber™. “From a technical point of view, it delivers high barrier and excellent machinability. Environmentally, it’s PVDC-free, available in FSC®certified paper, and recyclable in most European countries. In fact, independent recycling tests, conducted by organisations such as Aticelca® and PTS, have demonstrated an impressive material recovery rate during the recycling process.

“We have exciting projects in our R&D pipeline, and this expansion into culinary and beverage is a milestone towards developing recyclable paper packaging for all the segments we serve,” concluded Syshchikov.

SPREADING THE DIGITAL WORD

CHANGING TIMES

While the Digital Sandwich sounds like something from a Blade Runner sequel, it has the potential to completely disrupt the food industry. The aim is to deliver a national and open demonstrator of a digitalised supply chain, with sandwich manufacturing the test case – in simpler terms, Unit Level Traceability.

A UK government-backed consortium of leading food manufacturer Raynor Foods, technology specialists and academics launched the Digital Sandwich in April 2023, following a development project of two-and-a-half years. The platform, which received multi-million-pound investment from Innovate UK, has been developed to connect primary production and supply chains to retail, to provide traceability and provenance of ingredients – while increasing manufacturing productivity, improving processes and reducing waste across the supply chain.

The consortium behind the platform includes IMS Evolve, a leading UK IoT company; Raynor Foods, a leading UK sandwich supplier; University of Lincoln, University of Exeter, Digital Catapult, Sweetbridge,

Inc., Crosspay, NetFoundry, INDUSTRIA Technology and R3, as well as supporting partners Kinesis Telematics Limited NESIS and Anser Coding Inc.

A QUESTION OF TRANSPARENCY

At the heartbeat of Digital Sandwich is Tom Hollands, innovation and technical director at Raynor Foods. Five years ago, in an article entitled Blockchain or Bust for the Food Industry, he wrote about how the highly complex global food supply chain

into a single stack, operating within a standard business enterprise resource planning (ERP). But it’s the versatility that makes it so ground-breaking.

“The platform has di erent modules, but there is no monopoly of the tech,” continued Hollands. “People can be ipped in and out of Digital Sandwich, as it’s a platform made up of multiple components. The important aspect is that there are lots of di erent levels. Unit Level Traceability can track an ingredient all the way from the point where it leaves the supplier, comes in through goods, goes into storage, processing, and onto the production line and into the pack. Provenance, temperature, delivery records and food safety data all get written up to the blockchain. There is one source of truth.”

lacked transparency and trust – and that scaling data was critical in chains with multiple exchange partners.

“This is very disruptive technology and a massive opportunity,” said Hollands. “Anyone can bene t from digital traceability within their factory – and it’s only the leaner and more e cient businesses that will ultimately prosper. E ectively, this is the forerunner to sustainable food systems; being able to connect, sharing valuable data up and down stream, delivering a level of assurance, transparency and authenticity that hasn’t been possible previously.”

The fully integrated digital platform fuses multiple industrial digital tech (IDTs; Blockchain, AI, IoT, Finance)

BIG DEAL

According to the Cold Chain Federation, the UK alone has nearly 41 million cubic metres of cold storage, equivalent to 35 Wembley Stadiums. It reports a 183% increase in wholesale energy costs for the cold chain sector during 2022, while it is estimated the UK generated over 9.5 million tons of food waste in 2021. With the UK sandwich industry alone worth an estimated £5.6bn, employing over 300,000 people across the country and growing at over 4% each year, digitalised cold chain processes that can signi cantly decrease food waste and improve shelf life – while also reducing overall energy consumption and cost of asset ownership – have the

“This is very disruptive technology and a massive opportunity.”

The future of the sandwich sector is here – and it’s primed to change the way we do business.

potential to transform our industry.

“The ability to use advanced technologies to irrefutably track ingredients in food, from primary production to retail, is going to bring one of the world’s most sophisticated supply chains into the digital age,” explained Edward Porter, director of IoT Solutions at retail technology experts, and consortium leaders, IMS

Evolve. “We are delighted to have been involved in the Digital Sandwich project as the lead partners in a consortium that has the potential to completely digitally transform almost any complex supply chain system.”

“It demonstrates an impressive use case of this technology in the food retail supply chain, but the potential application spans across a wide range

of di erent supply chain-dependent sectors in the UK and beyond, and that makes it really exciting,” said Lord Wei, a member of the House of Lords involved in the consortium via one of its members, Sweetbridge.

Following the project’s completion, the consortium will look to introduce and expand the solution across the food supply chain, establishing new use cases that leverage the technology’s exibility to allow it to be used across other chains, possibly including the NHS or pharmaceuticals.

“We are delighted to be able to utilise this cutting-edge technology to further improve the way that we procure and monitor ingredients, manufacture sandwiches and deliver excellence for consumers and customers,” said Hollands. “We have absolute proof of concept with all the bits of kit working with each other.Getting to the nal commercial product will take a bit longer, but we are excited about this technology.”

PURPOSE DONE PROPERLY

Continuing our focus on Extended Producer Responsibility, chief strategy o cer at Ecoveritas, Andrew McCa ery, o ers some sage advice.

SHIFTING LANDSCAPE

If you change how you look at things, the things you look at change.

Change has been on the cards for some time in the packaging industry, and after all the talk, it’s fast becoming a reality. EPR is altering the landscape, and packaging professionals need to readjust to meet it.

Across the board, businesses are facing unprecedented upheaval, prompting some to make changes in preparation for EPR. However, smaller companies may not understand what is coming. The clamour for resource, or more speci cally, expertise, is rising.

EPR is about progress, not perfection. It calls for a big-picture perspective on today’s environmental and economic challenges and plotting a more hopeful course of action.

Rarely are there opportunities to signi cantly help our planet, but waste represents environmental and economic harm that everyone has the power to a ect.

With new EPR regulations across Europe, plastic taxes now in force and deposit return schemes for drinks containers, producers will be expected

to bear the full net cost of the packaging they place on the market.

Design and formats, sustainable materials, labelling requirements, recycled content and EPR fees are only some of the high priorities for businesses on our platform.

THOUGHT PROCESSES

The speed of innovation and change from packaging manufacturers is often impressive. Many positive steps have already been taken, but treading lightly on the planet is complex and data-intensive work.

Packaging manufacturers will have put a lot of thought into designing something that will hit EPR requirements, particularly where di erent players in the chain have di erent responsibilities. Any further ne-tuning must ensure EPR rewards people for doing the right thing, instead of penalising them.

Current economic pressures are undoubtedly causing disruption and, unsurprisingly, eyes may have been diverted elsewhere. But we have come to understand how this plays out.

From the perspective of designers and entrepreneurs, every decision has a consequence. This is why we never examine the sustainability bene ts of packaging in isolation, but the broader picture encompassing sustainability performance.

Our goal is for all customers to have a crystal-clear view of the circularity of their packaging, informing their decisions about which designs best meet their objectives.

The increasing costs of EPR are estimated to be between 10 and 15 times more expensive for packaging producers. The more time they have to prepare, the better. We urgently need to know the anticipated costs to get the modulated phase in place and enable the desired e ect.

To meet the modulation timetable, businesses must get all information now, to make long-term forecasts. And there are concerns about the administrative burden it will cause.

A DAILY CHOICE

Essentially, there needn’t be a trade-o between doing business responsibly and good nancial outcomes. There are many proactive actions businesses could start looking at now, particularly regarding data. Every day we make decisions, and often choose badly. But in a business context, EPR will funnel us towards a future where purpose done properly unlocks superior performance.

What is EPR?

The way UK organisations responsible for packaging must carry out their recycling responsibilities has changed. If you’re a ected by EPR for packaging, you will need to report your packing data. The regulations apply to all UK organisations that import or supply packaging. You need to collect and report packaging data if all of the following apply:

● You’re an individual business, subsidiary or group (but not a charity).

● You have an annual turnover of £1 million or more.

● You were responsible for more than 25 tonnes of packaging in 2022.

● You carry out any of the packaging activities.

PACKAGING DEFINITION

Packaging is any material that is used to cover or protect goods that are sold to consumers.

WHAT YOU MAY NEED TO DO

● Collect and report data on the packaging you supply or import.

● Pay a waste management fee.

● Pay scheme administrator costs.

● Pay a charge to the environmental regulator.

● Get packaging waste recycling notes (PRNs) or packaging waste export recycling notes (PERNs) to meet your recycling obligations.

● Report information about which nation in the UK packaging is supplied in and which nation in the UK packaging is discarded in – this is called ‘nation data’.

WHEN TO COLLECT AND REPORT YOUR DATA FOR 2023

If you have all the required data recorded from 1 January 2023, you

should report this. If you do not have all the required data recorded from 1 January, you must report all of your data from 1 March 2023. If you report data that covers a period starting from 1 March, this will be used to calculate a full year’s worth of data.

Large and small organisations in Wales should comply with this reporting schedule if they have the required data.

If they do not have the required data, they should start collecting it from the date the regulations come into force in Wales from mid-2023, and submit it between 1 January 2024 and 1 April 2024.

Source: gov.uk

A greener summer for Herald

Quality disposables manufacturer and supplier, Herald, has expanded its greener product lines to support growing customer demand and provide maximum choice.

Herald has a long-held reputation as a supplier of quality eco-friendly disposables. However, the popular catering supplier has further raised its game by committing to the expansion of its sustainable product range across the board this year.

Having identi ed that most of its customers want more choice around eco-friendly goods, Herald is also recognising a de nite appeal to sourcing all sustainable products from the same supplier.

Herald’s managing director, Yogesh Patel, commented: “We have a national standing as a supplier that provides a wide range of choice – but we need to make sure that this identity is apparent when it comes to greener products.”

Supported by a 35-year history of identifying where customer value lies and delivering without sacri cing quality, Herald is in constant talks with suppliers to review and expand its o ering. The company currently has a

NEW MEMBERS

Woodly is a pioneering company at the forefront of sustainable materials innovation, revolutionising the way we perceive and use plastics. With a steadfast commitment to environmental responsibility and a mission to provide sustainable alternatives to traditional plastics, Woodly is transforming the landscape of packaging and product materials.

At the core of Woodly‘s groundbreaking approach is our proprietary material, Woodly®. Originating from Finland, it is a unique form of plastic derived

popular eco range, which includes an extensive selection of compostable cups and bagasse items comprising square, round and rectangle plates, in varying sizes. This is in tandem with bowls and hot boxes, chip trays, burger boxes, noodle boxes and other lunch boxes. It also has a complete selection of wooden and cornstarch cutlery.

Yogesh added: “Most consumers are eco-conscious, so it makes sense that ‘food to go’ providers are sourcing disposable cutlery, meal packs, bags, cups and lunch boxes that qualify as sustainable.

“The expectation of the end-user should impact on any disposables selection. With additional law changes regarding plastic, you can see why sustainable goods are fast becoming the only feasible course of action when it comes to sourcing disposables.

“Our job as supplier is to make sure the choice is varied and a ordable, so we’re committed to expanding our product o ering to ensure this is the case.”

For information on Herald, visit heraldplastic.com or call 0208 507 7900 to order a copy of the catalogue.

from wood cellulose. By harnessing the power of renewable resources, we o er a game-changing solution to the global plastic waste crisis. This innovative material exhibits the same properties and functionality as conventional plastics, while being 100% carbon-neutral and reducing reliance on fossil fuels, and is designed to be recyclable.

Woodly‘s vision extends beyond simply creating a more sustainable material. The company aims to drive a paradigm industry shift by inspiring businesses to embrace a circular economy and make environmentally conscious choices. By o ering an eco-friendly packaging alternative that performs on par with traditional plastics, Woodly empowers others to reduce their carbon footprint and contribute to a more sustainable future.

Collaboration lies at the heart of

Woodly‘s success. We have established strategic partnerships with industry leaders, including renowned retailers and manufacturers, to bring their sustainable packaging solutions to market. Through collaborations with the biggest wholesalers in Finland, and other prominent brands such as Reitan Group, Woodly has already made signi cant inroads into various sectors.

Woodly represents a major change in the approach to plastics. By introducing a novel material derived from renewable resources, Woodly is paving the way for a greener future. With a strong commitment to environmental responsibility, a growing network of strategic partnerships and the support of dedicated investors, Woodly is well-positioned to lead the charge towards a more sustainable and circular economy.

www.woodly.com

AP-CODE Lot and Date Coder

DTM Print introduces the new AP-CODE that prints lot codes, dates and texts directly onto glass, metals, plastics, laminated labels and more while at the same time labels are applied. It is designed to work seamlessly with the AP-Series Label Applicators, including new and existing installed units.

No extra power supply is needed, as it connects directly to the label applicator. It includes a full-colour touchscreen to set-up and edit the data, such as dates and lot codes. It can print letters, numbers and many symbols. Formats can be stored for later use, speeding up production. It uses a single black ink cartridge that is long-lasting, immediately dry, waterproof, scratch- and UV light resistant. Decap time, during which the cartridge can remain uncovered, is more than 24 hours, eliminating clogs and needing to cap print heads overnight.

More information is available at dtm-print.eu

New range of countertop prep idges om

Aquilo

Aquilo’s new, energy e cient countertop prep fridges lend themselves to multiple uses – at front and back of house. The 10 models – four with removable glass sneeze screens and six with lift-up, stainless steel lids – are available in a range of sizes, with capacities starting at 22 litres, up to 78l.

They are all compatible with any combination of 1/3 and 1/2 size gastronorm pans and any variation based on those, meaning operators can customise their display with an assortment of smaller and larger pans to suit requirements.

Aquilo’s countertop prep fridges have numerous applications. They’re ideal for customer-facing establishments, such as sandwich shops, cafés and delis, as well as pizza and burger restaurants. They can be equally useful if placed within a school or workplace servery. Also perfect for dessert, ice cream and smoothie stations.

The prep fridges can be sited on any existing counter or tabling to provide useful, extra refrigeration for ingredients without losing any oor space. Alternatively, they can be positioned on a shelf or even wall-mounted.

The units are static cooled with temperature range options of between +2°C – +8°C and all feature electronic thermostats, with clearly visible LED display. Aquilo’s refrigeration range utilises R290 hydrocarbon refrigerant, considered to be the most eco-friendly option currently available. Prices start at just £471.00 ex VAT.

For further info: 0800 093 8343; aquilorefrigeration.co.uk.

NEW MEMBERS

BioPak’s mission is to create sustainable packaging that puts the planet rst. BioPak champions the transition to a circular economy with industry-leading products made from plants. The product range is predominantly made from renewable materials and certi ed compostable.

Switching to BioPak packaging, in conjunction with a waste collection service solution, enables businesses to divert their food and packaging waste from land ll and convert it into nutrient-rich compost.

BioPak combines innovative material design with a business model that is responsible and sustainable to create a truly regenerative brand – one that creates products that are as safe and healthy for people as they are for the environment.

Compostable packaging isn’t just good for the future of the planet, it’s good

for business too. BioPak o ers quality, sustainable products with unbeatable customer service. BioPak’s automated processes and economies of scale mean your stock requirements can be met and you will always receive the best price. Our e cient ordering and personalised service is supported by a network of distribution partners across the country to guarantee fast delivery.

For more information and to view BioPak’s range of packaging products, visit their website at biopak.com.

Colpac’s innovative digital launch

Colpac, the award-winning packaging designer and manufacturer, has launched a new website. Combining seamless user experience, improved functionality and a striking, image-led design, it features an innovative packaging selector to simplify and support the decision-making process for customers.

Using the packaging selector, customers can lter Colpac’s entire stock range based on attributes such as sustainability, usage or shelf-life. Once requirements are selected, all options that meet exact needs will be conveniently displayed. For example, customers could select recyclable, FSC®, and microwave to see the packaging that meets these criteria.

Alternatively, customers can nd products through a range of categories, including sandwich packaging, chilled food packaging or hot food-to-go packaging.

To help narrow the choices available, visitors can also lter products at sub-category level, based on the product attributes.

The focused product pages include an overview and intuitive comparison table enabling customers to compare shapes and sizes as part of the selection process. These pages also feature alternative product suggestions, resources and case studies, to provide additional information for the user.

The case studies illustrate Colpac’s bespoke food packaging solutions, showcasing the company’s innovative product functionality and creative print designs. “We are thrilled to launch our new website to support our customers. Its design brings together our o ering beautifully, and the enhanced functionality makes nding the right packaging easier than ever,” said Kate Berry, Colpac’s head of marketing & product.

Sustainability legislation and circularity have always been central to Colpac’s ethos and the website showcases sustainable food packaging and the company’s wider commitment to business as a force for good. To aid consumer understanding of how to dispose of food packaging, visitors can access clear recycling information via product pages.

Visit colpackpaging.com.

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

Tortilla & Wraps

Food Attraction Ltd.

Mission Foods

BREAD & ROLLS

Fresh Jacksons Bakery

Speciality

Food Attraction Ltd.

Jacksons Bakery

Mission Foods

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

Stonegate

Egg Products

Fresh-Pak Chilled Foods

Futura Foods UK Ltd.

Leathams

Stonegate

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

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

Beef

Dartmouth Foods

H Smith Food Group plc

Leathams

Chicken

Cargill Protein Europe

Dartmouth Foods

Dawn Farms UK

H Smith Food Group plc

Leathams

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

Sausages

Gierlinger Holding GmbH

Leathams

Snowbird foods

Turkey

Dartmouth Foods

H Smith Food Group plc

Leathams

ORGANIC PRODUCTS

Fridays

Leathams

PACKAGING

Cardboard

Biopak

Colpac Ltd.

Coveris Flexibles (St Neots) UK Ltd.

Planglow Ltd.

Pro-Ampac RAP

Soken Engineering

Waddington Europe

Food wraps

Biopak

Planglow Ltd.

Pro-Ampac RAP

Waddington Europe

BSA Manufacturers & Distributors

Recyclable

Biopak

Colpac Ltd.

Coveris Flexibles (St Neots) UK Ltd.

Planglow Ltd.

Pro-Ampac RAP

Reflex Labels

Waddington Europe

Sandwich Packs

Biopak

Colpac Ltd.

Coveris Flexibles (St Neots) UK Ltd.

Planglow Ltd.

Pro-Ampac RAP

Soken Engineering

Waddington Europe

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

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

Tel: 01909 512600

www.greencore.com

BRC Rating – AA

GREENCORE FOOD TO GO LTD –BROMLEY BY BOW

Prologis Park, Twelvetrees Crescent, London E3 3JG

Tel: 0207 536 8000

www.greencore.com

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

BRC Rating – AA

GREENCORE FOOD TO GO LTD. –ATHERSTONE

Unit 7, Carlyon Road

Industrial Estate, Atherstone Warwickshire CV9 1LQ

Tel: 01827 719 100

www.greencore.com

BRC Rating – AA+

GREENCORE FOOD TO GO LTD. – HEATHROW

Unit 366 Stockley Close, West Drayton, London UB7 9BL

Tel: 0208 629 8600

www.greencore.com

BRC Rating – AA

MELTON FOODS

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

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

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

Tel: 0208 956 6000

www.greencore.com

BRC Rating – AA

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

Tel: 0113 2426031 enquiries@sandwichkinguk.com www.sandwichkinguk.com

STS Audited

SIMPLY LUNCH LTD.

Unit 2 ,ZK Park, 23 Commerce Way, Croydon CR0 4ZS

Contact Sales

Tel: 0345 2007631 sales@simplylunch.co.uk

www.simplylunch.co.uk

BRC Rating – AA

The British Sandwich Quality Promise

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

BSA Suppliers Index

AGRIAL FRESH PRODUCE

LTD.

Unit 5 Walthew House Lane, Martland Park Industrial Estate, Wigan WN5 0LB

Contact: Sales Department

Tel: 01942 219942

hello@afproduce.co.uk www.agrialfreshproduce.co.uk

ALS LABORATORIES (UK) LTD.

Aspen Court, Centurion Business Park, Bessemer Way, Rotherham S60 1FB

Contact: Nigel Richards Tel: 01354 697028 sales.uk@alsglobal.com www.als-testing.co.uk

BAWNBUA FOODS NI

67 Crowhill Road, Bleary County Armagh BT66 7AT

Contact: Joanne Grant

Tel: 028 38 344224

joanne.grant@bawnbua.com www.bawnbua.com

BIOPAK

Unit 13, Nunnery Park, Worcester

WR4 0SX

Tel: 01386 555777 sales@biopak.co.uk www.biopak.co.uk

CARGILL PROTEIN EUROPE

Clerkenleap Barn, Bath Road, Broomhall, Worcester WR5 3HR

Contact: Helen Walker

Tel: 0121 274 1107

Cpe_Customerservices@cargill.com

www.cargill.co.uk

DAWN FARMS UK

Lodge Way, Lodge Farm Ind. Est, Northampton NN5 7US

Contact: Jon Watkin

Tel: 01604 583421 info@dawnfarms.co.uk https://www.dawnfarms.ie/ https://www.dawnfarms.ie/tmi-foods/

DEIGHTON

MANUFACTURING (UK) LTD

Gibson Street, Leeds Road, Bradford, West Yorkshire BD3 9TR

FOOD ATTRACTION LTD.

Langham Court, 21 Langham Road, Leicester

LE4 9WF

Contact: Jake Karia

Tel: 0116 2744066

jake@foodattraction.com

www.jakeandnayns.com

GROTE COMPANY

Newtech Square, Zone 2 Deeside Industrial Park CH5 2NT

Contact: Paul Jones

Tel: 01978 362243

Fax: 01978 362255 sales@grotecompany.com

www.grotecompany.com

COLPAC LTD

Enterprise Way, Maulden Road, Flitwick, Bedfordshire

MK45 5BW

Contact: Sales Department

Tel: +44 (0) 1525 712261

Fax: +44 (0) 1525 718205

info@colpac.co.uk

www.colpacpackaging.com

FRESH-PAK CHILLED FOODS

1 Waterside Park, Valley Way, Wombwell, Barnsley

COUNTRY CHOICE FOODS

Swan House, New Mill Road, St Paul’s Cray, Orpington, Kent BR5 3QD

Contact: Neil Lindsell

Tel: 01689 301203

neil.lindsell@brake.co.uk

www.countrychoice.co.uk

Contact: Andy Hamilton

Tel: 01274 668771

Fax: 01274 665214 sales@deightonmanufacturing.co.uk www.deightonmanufacturing.co.uk

DELIVERECT

8 Northumberland Avenue, London WC2N 5BY

Contact: Samirah Baurtally samirah.baurtally@deliverect.com www.deliverect.com

S73 0BB

Contact: Mike Roberts

Tel: 01226 344850

Fax: 01226 344880

mike.roberts@fresh-pak.co.uk

www.fresh-pak.co.uk

FSC

Cheddar Business Park, Wedmore Road, Cheddar, Somerset BS27 3EB

Contact: James Simpson

Tel: 01934 745600

james@thefscgroup.com

www.thefscgroup.com

H SMITH FOOD GROUP PLC 24 Easter Industrial Park, Ferry Lane South, Rainham, Essex RM13 9BP

Contact: Chris Smith

Tel: 01708 878888 chris@hsmithplc.com

www.hsmithplc.com

INSURANCE PROTECTOR

GROUP

B1 Custom House, The Waterfront, Level Street, Brierley Hill DY5 1XH

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

BLENDERS

Whitestown Road, Tallaght, Dublin 24 DV24 VY75, Ireland

Contact: Barnaby Barber

Phone: 00 353 14536960

/07741 639006

barnaby.barber@blenders.ie www.blenders.ie

COVERIS

Howard Road, Eaton Socon, St Neots, Cambridgeshire

PE19 8ET

Contact: Sales Department

Tel: 01480 476161

UKfoodservice@coveris.com

www.coveris.com

DARTMOUTH FOODS

1-9 Hearder Court, Beechwood Way

Langage Business Park, Plymouth PL7 5HH

Contact: Greg Choulerton

Tel: 01803 833123

greg.choulerton@dartmouthfoods.co.uk www.dartmouthfoods.co.uk

DEW VALLEY FOODS

Holycross Road, Thurles, County Tipperary, Ireland

Contact: Christina Murphy

Tel: 00353 504 46110

Fax: 00353 504 23405 cmurphy@dewvalley.com www.dewvalley.com

FLEXESERVE

The Alan Nuttall Partnership Ltd Orchard House, Dodwells Road, Hinckley

Leicestershire LE10 3BZ

Contact: Warwick Wakefield

Tel: 01455 638300

Email: info@flexeserve.com www.flexeserve.com

FUTURA FOODS UK LTD.

The Priory, Long Street, Dursley, Gloucestershire

GL11 4HR

Contact: Rhian Kinman

Tel: 01666 890500

Fax: 01666 890522

rhian.kinman@futura-foods.com www.futura-foods.com

JACKSONS 40 Derringham Street, Hull HU3 1EW

Contact: Commercial Team

Phone: 01482 301146

hello@jacksonsbread.co.uk www.jacksonsbread.co.uk

JIFFY TRUCKS LTD

26 Jubilee Way, Shipley West Yorkshire BD18 1QG

Tel: 01274 596000

GIERLINGER HOLDING

GMBH

Weingartenstraße 14, A-4100, Ottensheim, Austria

Contact: Harry Prutton

Tel: 07747 621586

hp@gierlinger-holding.com www.gierlinger-holding.com

Contact: John Briggs john@jiffytrucks.co.uk www.jiffytrucks.co.uk

LEATHAMS LTD

The Circle, Units 10-12

Queen Elizabeth Street

London SE1 2JE

Contact: Des Hillier

Tel: 0207 635 4000

Fax: 0207 635 4017

des.hillier@leathams.co.uk www.leathams.co.uk

MEZZE

12 Colston Yard, Bristol BS1 5BD

Contact: Hugo Walker

Tel:: 0117 379 0309

Email: hugo.walker@mezze.io

Web address: www.mezze.io

MILLITEC FOOD SYSTEMS LTD.

20 Victoria Road, Draycott, Derbyshire

DE72 3PS

Contact: Richard Ledger

Tel: 01332 320400

sales@millitec.com www.millitec.com

BSA Suppliers Index

SNOWBIRD FOODS

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

PLANGLOW LTD

Suite 6A1, Whitefriars, Lewins Mead, Bristol BS1 2NT

Contact: Rachael Sawtell

Tel: 0117 317 8600

Fax: 0117 317 8639

info@planglow.com

www.planglow.com

PROAMPAC-RAP

Mansel Court, 2A Mansel Road, Wimbledon, London SW19 4AA

Contact: Martin Beaver Tel: 0208 069 0700

gbenlon-info-dl@proampac.com

www.proampac.com

PURPLE PINEAPPLE FILLINGS (KFF)

Kent House, Priory Park, Mills Road, Aylesford, Kent

ME20 7PP

ROYAL GREENLAND LTD.

Gateway House, Styal Road, Wythenshawe, Manchester M22 5WY

Contact: Solenne Labarere Tel: 0161 4904246

soll@royalgreenland.com www.royalgreenland.co.uk

SABERT UK LTD..

Unit 2, Harvard Ind. Estate, Kimbolton PE28 0NJ

Contact: Clive Pickerill Tel: +441480 869077 cpickerill@sabert.com www.sabert.eu

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: 44 (0) 1256 892 194 shawes@jenton.co.uk

www.sokenengineering.com

ZAFRON FOODS LTD.

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

Contact: Graham Cox

Tel: 0844 847 5116

Fax: 0844 847 5117

gcox@zafronfoods.co.uk www.zafronfoods.co.uk

LINKED ASSOCIATION

LOCAL AUTHORITY

CATERING ASSOCIATION

LACA Administration

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

WADDINGTON EUROPE

Brue Avenue, Bridgwater

TA6 5YE

Tel: 01278 410160 we.sales@novolex.com www.waddingtoneurope.com

WOODLY

Firdonkatu 2 T 63 00520

Helsinki

Finland

Contact: Patrik Kuitunen

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

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

Contact: Mark Prior Tel: 01622 612345 sales.orders@kff.co.uk

www.kff.co.uk

PASTA FOODS

Forest Way, Norwich NR5 0JH

Contact: Matthew Clark

Tel: 01493 416200 enquiries@pastafoods.com www.pastafoods.com

REFLEX PACK PLUS Moat Way, Barwell

Leicestershire LE9 8EY

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

www.reflexlabels.co.uk

SUPPLIERS

Tel: +358 (0) 40 1259 101 patrik.kuitunen@woodly.com www.woodly.com

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)

VICE-CHAIRMAN

David Winter Street Eats (Producer)

THE COMMITTEE

Robert Potts, Greencore (Producer)

Rusty Warren, Subway (Sandwich Bar Chain)

Peter Mayley, La Baguetterie (Independent Sandwich Bar)

Hannah Wilson, Greggs (Baker)

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.

Gary McDowell, , Deli-Lites (Producer)

Dan Silverston, Soho Sandwiches (Producer)

Jared Winder, WHSmith (Retailer)

James Newton-Brown, Marks & Spencer (Retailer)

Wayne Greensmith, Ginsters (Van Sales)

Mark Prior, Kff/Purple Pineapple (Supplier)

SECRETARIAT

Jim Winship, Director

Demand for delivered food has never been greater !

Here’s the solution, mobile catering!

www.jiffytrucks.co.uk

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

· Our mobile “shops” have no rent or rates to pay and operate with one staff member.

· Our trucks are chosen by all the major names in mobile catering for their build quality and reliability.

· Flexible finance packages available.

· Fully accredited by the BSA

· Whole vehicle type approved

With over 40 years experience in mobile retail Jiffy are the name you can trust, our success relies upon your success. Call us now to arrange a demonstration, or visit us at the factory and meet the team.

Tel 01274 596000

· A very profitable addition to any food business.

· Established since 1973

IT’S ALL ABOUT THE MOMENT

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