Sandwich & Food to Go Magazine - 207 - September/October 2023

www.sandwichandfoodtogonews.co.uk

ISSUE 207 SEPT/OCT 2023

NEW SIZE STAGIONE

®

Recyclable food packaging has never looked so good or been so versatile.

Our new 1000ml Stagione® square base gives the range fourteen base variations.

Base and lid options for chilled food, hot hold, microwave and even oven use.

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TAKE YOUR BACON TO THE MAX NEWS

Beechwood Triple Smoked Cooked Streaky Bacon Triple smoked over Beechwood for a rich, fuller flavour.

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www.thegrumpypigs.co.uk 06/09/2023 10:26

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CONTENTS

____________ Welcome

Hello… and welcome to a ground-breaking latest edition.

It’s our biggest issue in years – and I’m looking forward to showcasing it at lunch! Part two of our preview is on page 28. The packaging special is a 14-page tour de force, with insightful contributions from across the sector. Breads and hot food assess trends and product innovation in a tough market, while there’s a comprehensive news section, as usual.

My gratitude to everyone who contributed. I hope to see some of you in London. 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

NEWS & MARKETPLACE Pages 04-17. News Pages 18-19. Marketplace FEATURES Page 20.

Page 38.

Page 52.

Page 62.

A whole new world – Bread.

Leaders of the pack – Packaging.

Taste sensations – Hot food.

More than a filling – Sandwich cheese.

PREVIEW Page 28.

lunch! Part two.

THE BRITISH SANDWICH & FOOD TO GO ASSOCIATION Page 32.

The Sammies 2024.

ARTICLES Page 66.

Page 70.

Data with destiny – Artificial intelligence.

Teamwork makes the dream work – People matters.

REGULARS Pages 72 & 74. BSA new members.

Pages 74 & 76. New products.

Page 78.

BSA listing index.

Subscriptions and Customer Service Tel: 01291 636338, email: subscriptions@sandwichandfoodtogonews.co.uk Editorial Address Sandwich & Food To Go News, Engine Rooms, Station Road, Chepstow NP16 5PB www.sandwichandfoodtogonews.co.uk

________

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

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

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

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

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

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LETS TALK SANDWICHES SOHOSANDWICH.CO.UK - 0203 058 1245 - UNIT 7, ADVENT BUSINESS PARK, ADVENT WAY, LONDON, N18 3AL Soho Advert layout 2018 V3.indd 1

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NEWS NEWS

The major players in food to go continue to expand, awards season is in full swing and a Manchester United legend celebrates an admirable milestone.

All going to plan for Greggs Greggs is continuing to trade well in 2023, with like-for-like (LFL) sales in company-managed shops growing by 16% when compared with 2022. Total sales for the 26 weeks to 1 July were £844 million, an increase of 21.5% (H1 2022: £694.5m).

Underlying pre-tax profit (excluding a £16.3m exceptional gain) was £63.7m in the first half of 2023 (H1 2022: £55.8m). The yearon-year progression was supported by a strong start to the year in January and February. Greggs’ LFL performance for the first two months was flattered by comparison with the Omicron-affected period in 2022 and the actions taken to make the business available in more channels at more times of the day, resulting in additional customer visits.

The strategic growth plan is centred around developing the estate and digital services, expanding evening trade, while broadening customer appeal and driving loyalty. This is underpinned by investment in supply chain and systems.

A new Flatbread Range – including Mexican Chicken and Vegan Tandoori Chicken-Free – has performed well, alongside the new

Sweet Chilli Chicken Noodle Salad, an extension of the healthier range for customers. Plant-based food has contributed more significantly, with the introduction of options such as the Vegan Mexican Chicken-Free Bake.

Pizza continues to be in high demand, particularly in the evening.

This later day part is considered a significant opportunity, as the largest segment of the food to go market by value, yet Greggs currently has the lowest level of penetration. In the first half of 2023, post-4pm sales grew more strongly than any other day part, representing 8.3% of companymanaged shop sales, up from 6.5% in the first half of 2022. The extension of trading hours supported this growth.

In the first half of 2023, 94 shops were opened (including 33 franchised units), with 44 closures, giving a total of 2,378 trading as of 1 July 2023.

The pace of both openings and closures has increased, alongside the expansion of reach into new locations and the relocation of existing shops to larger sites to facilitate growth. The business remains confident that it will open around 150 net new shops across the year as a whole.

There’s a growing presence in travel

hubs, with openings at Glasgow and Cardiff Airports, as well as Shepherd’s Bush and Canary Wharf Underground stations. This includes a recent unit at London Gatwick’s South Terminal.

A new and improved Click + Collect website is ready to launch, looking to improve the customer experience through the order process.

The expansion of personalisation options and increased convenience is expected to deliver growing participation. Delivery sales remain a priority, with Greggs having made good progress in operational service levels through its existing partnership with Just Eat. A 30-shop trial with a second delivery aggregator is reportedly progressing well.

“With consumers under pressure, we continue to offer exceptional value, reflected in performance and growing market share,” said chief executive, Roisin Currie.

“In the period we continued to open further new shops, extended trading hours into the evening and saw increased participation in the Greggs app. Our amazing teams are committed to realising the opportunity to become a significantly larger, multi-channel business.”

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NEWS

Pret makes Northern Ireland debut Pret A Manger’s first shop in Northern Ireland is set to open later this year in Belfast city centre, operated by Carebrook Partnership Ltd. The shop at Donegall Square West is Pret’s fourth on the island of Ireland, having opened three in the Republic of Ireland capital, Dublin, in the past 18 months.

It will create up to 20 jobs, with Pret looking to recruit a number of roles, including team members, managers and baristas. Staff can earn up to £12.30 per hour depending on the role, location, experience and bonus inclusion. They will also have access to a benefits package which includes free food and drink while on shift, as well as a discounts portal.

Coffees, teas and other hot and iced drinks will be prepared by trained baristas, while a menu of freshly made sandwiches, salads and hot-food options – alongside snacks, baked goods and cold drinks – are also available.

Pret operates in 15 markets on three continents and expects to have 700 shops worldwide by the end of 2023.

Earlier this year, Pret announced that half-year revenue in 2023 reached £429.9m, growing by 20.2% compared with the same period in 2022. International expansion has been a key driver, with international sales now accounting for 18.9% of revenue.

Clare Clough, UK & Ireland managing director at Pret A Manger, said: “We’re delighted to be opening Pret’s firstever shop in Northern Ireland. We have long heard that Belfast locals and visitors would love a Pret, so we can’t wait to welcome them to our new shop right in the heart of the city.”

Gerard Loughran, chief executive at the Carebrook Partnership Ltd, added: “This new opening in Belfast is an important milestone for our partnership with Pret, and it’s fantastic to finally be bringing the brand to Northern Ireland. We hope it can become a hotspot for locals and visitors alike. We’re excited to welcome our first customers later this year.”

In partnership with The Pret Foundation, Pret is on the lookout for local charities to donate surplus food to at the end of each day. Interested parties should contact The Pret Foundation via pret.foundationuk@pret.com.

Pret’s mission is to open 20 shops across the island of Ireland in the next decade.

FMCG FOOD DRINK

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NEWS

Call for clearer plastics messaging from Defra The FPA has issued the following statement on single-use plastics legislation.

The Foodservice Packaging Association (FPA) is calling for a Defra information campaign to ensure small independent foodservice providers are aware of the single-use plastics ban, together with Defra guidance published in multiple languages. Once the guidance is in place, the FPA is requesting that Defra grants a delay of at least three months to allow operators to use up existing stocks.

When Defra announced the ban of some single-use plastic items earlier this year, there was no accompanying public information campaign. The guidance for affected businesses was not published until 23 May – and then in English only, and less than six months prior to the scheduled introduction of the ban, so well within the buying period for purchasing stocks.

Much confusion surrounds the ban in relation to which items are included, and in what circumstances.

This was also evident recently in messaging circulated by Devon County Council, which incorrectly informed local businesses that paper cups and lids – and all single-use

plastic items – are to be banned. It needs to be made much clearer that plastic plates, bowls and trays can continue to be used as packaging.

Based on data and analysis from Census 2021, in London alone almost half of all those working in restaurants and mobile foodservice activities are from ethnic minorities. For many, English will be their second language.

Many small independent takeaway businesses are not aware of the ban or the guidance, which includes sanctions for businesses still holding stocks of the banned items after 1 October.

Through no fault of their own, uninformed businesses will face fines if they fail to comply with the ban, and for independent traders this may result in large amounts of stocks having to be scrapped. The alternatives to the banned items are expensive. Replacements for expanded polystyrene boxes cost four times more, and some substitutions for plastic cutlery are six times more expensive. Independent foodservice operators need more time to prepare.

FEA preparing for govt digital strategy Embracing digital technology has the potential to be as transformative for UK manufacturers as the industrial revolution. Following the launch of the UK government’s digital strategy, the Foodservice Equipment Association (FEA) is aiming to support its members as they adopt these emerging technologies.

The digital strategy is a set of broad initiatives aimed at developing tech industries, including building broadband infrastructure, improving

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education and training in digital skills, aiding financing of the ecosystem, as well as enhancing productivity.

“Many of these technologies are already quite familiar – in particular, the addition of online connectivity to commercial foodservice equipment,” said Andy Threlfall, policy and technical director of the FEA. “But it’s clear that these are just the first steps of a journey that will have profound effects on the way all businesses operate in the future.”

The rollout of 5G broadband is a vital part of this strategy. It will make the adoption of advanced digital technology by industries and business sectors far easier, as it allows them to manage the large amounts of data required for systems like cloud

computing, AI and machine learning.

“This next generation of digital tech will have an enormous effect,” said Threlfall. “Access to, and analysis of, data created by many different sectors will help create avenues for efficiency and increase productivity.” The strategy also has advantages for businesses looking to meet carbon net zero targets, likely to be a major driver over the next decade.

The FEA is looking into developing training programmes and running seminars aimed at helping members. The Association will also continue to work with the government and EFCEM (the European Federation of Catering Equipment Manufacturers), as well as other partner organisations in Europe and around the world, to ensure the industry remains a central part of the conversation going forward.

05/09/2023 14:40

Enter to win a free product!

NEWS

Scan here for the chance to win one of 100 giveaways!

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NEWS

GREAT TASTE AWARDS

The REAL deal Fresh Direct tastes success Fresh Direct, the foodservice fresh produce wholesaler, has been awarded six Great Taste Awards for a range of products produced in its Fresh Kitchen facility in Bicester.

Fresh Kitchen hand prepares an array of sauces, pickles, soups, marinades, relishes and desserts for chefs in the hospitality industry.

THE WINNING PRODUCTS WERE: Rum Sauce: Caramel coloured, it conjured the taste of the Caribbean. Judges said it was ‘well crafted with a sweet and sharp tang, and a hint of rum that is most satisfying along with the heat’. ● Golden Beetroot Piccalilli: Described as ‘pleasingly coloured with brightness, an innovative piccalilli with refreshing and clean seasoning”. ● Watermelon Pickle: An innovative option for chefs, combining the sweetness of the melon with the sourness of lime and vinegar. ● Tomato Basil Gelato: An unusual combination of flavours in a sweet dish. ● Beef Bourguignon: One of Fresh Kitchen’s fastest-growing products. ● Comeback Sauce: A ‘secret’ sauce that’s ideal for a range of recipes and perfect condiment for a burger. ● Rum Sauce received an ‘outstanding’ two-star award from the judges. ●

As operators have struggled to recruit skilled kitchen workers, Fresh Kitchen has grown significantly, increasing the footprint of its operation by around 20%, adding ovens, boiling pans and blast chillers to meet expanding demand. Further investment is planned this year.

James Chilton, manufacturing manager at Fresh Kitchen, said: “We are delighted that the Great Taste awards have recognised so many of our products. We pride ourselves on creating top quality, consistent products with every batch we make. It’s why customers have come to rely on Fresh Kitchen to support their own kitchens with our range of around 400 recipes.”

Another success story was the Tayto Group, awarded two 2-star Great Taste Awards for their premium hospitality, exclusive REAL Hand Cooked Crisp flavours – Sea Salt & Black Pepper and Sea Salt & Cider Vinegar.

Great Taste is recognised as a stamp of excellence among consumers and trade alike and celebrates taste above all else. Two-star awards are given only to products considered ’above and beyond delicious – OUTSTANDING!’ Adding to their already impressive list of Great Taste Award-winning flavours – Sea Salt, Sweet Chilli and Roast Ox – is a real testament to the care and expertise of the REAL Hand Cooked Crisps brand.

A proudly British, family-owned company, using British and Irish potatoes, the team at REAL Hand Cooked Crisps have been applying their knowledge and expertise to supply premium crisps to the hospitality sector for over 20 years. The range is gluten free, with no added MSG, suitable for vegetarians, with six flavours suitable for vegans too.

Hospitality snacking research has shown that the most popular accompaniment to a drink and a sandwich are bagged crisps and snacks*. And as a hospitality-exclusive brand, REAL Hand Cooked Crisps are thrilled to be playing a part in backing the industry by driving awareness through on-pack messaging of the charity Springboard.

Springboard helps people gain the skills, knowledge and experience needed to flourish in a lifelong hospitality career. The Springboard Charity supports unemployed people and benefits the industry by future-proofing the talent pipeline. Around 73% of Springboard trainees employed in hospitality roles are still in work after around 12 months.

Judges said about the Sea Salt & Black Pepper: “These are lovely looking, well puffed up with a delicious crunch and the texture is spot on. The pepper adds warmth and character, and the flavours linger. Delicious and very moreish.”

The Sea Salt & Cider Vinegar received similar praise: “They have a great crunch and a wonderful potato flavour… well salted without being too heavy. The cider vinegar imparts good acidity and more interest than a standard malt. All judges went back for seconds! Well-made and moreish.

“Great consistency with a lovely crunchy crunch! If consumers love vinegar, they will love these!” *Hospitality Snacking Research, Norstat – August 2022.

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NEWS

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Contact us for more Information: www.sandwich.org.uk I 9 Harry Prutton . +44 7747621586 . hp@gierlinger-holding.com

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NEWS

Bridge Cheese has six appeal

A Shropshire company supplying cheese and dairy products to the food manufacturing, wholesale and foodservice sectors has been awarded six trophies at the International Cheese Awards 2023 – the Oscars of the dairy industry.

Telford-based Bridge Cheese won three gold awards, two silvers and one bronze, with world class producers and dairy products being celebrated. Every year, more than 5,000 entries are received by organisers.

Bridge Cheese took the top two awards in both the grated cheese (non-UK cheese) and processed cheese sticks/strings/ropes categories, as well as a gold award for its mild white cheddar, a silver for its garlic and chives ropes and bronze for its mature white cheddar.

Commercial manager, Monica Chauhan, said: “We are absolutely over the moon to be presented with six awards at our first International Cheese Awards. The quality and consistency of our product is something we are really proud of, so for a panel of judges to validate that is an amazing feeling. We are also chuffed to have gold and silver awards for our ropes, as these are bespoke products we’ve developed specifically for pizza customers – both in the food manufacturing and foodservice sectors.

The Bridge Cheese range includes cheddars, hard cheeses and mozzarella products, as well as bespoke cheese and dairy solutions. The company has recently expanded its premises in Telford, with an extra line and additional warehouse space. It also implemented a new three-year digital strategy, which started with the launch of a more user-friendly website earlier this year.

HIP TO BE SQUARE Colpac has introduced a new 1000ml square Stagione® variant to further expand its extensive range of recyclable food packaging. This size has been launched to appeal particularly to the chilled food market, with a new rPET lid launched alongside.

The new square Stagione® has a PP coating, giving a superior grease and moisture barrier, one of the most robust on the market.

The square 1000ml size is shallower in depth than Colpac’s existing 1250ml size, while retaining the large visible area for product within.

A new style of rPET lid has been launched alongside this pot. With anti-mist coating, it has crystal clear clarity and a smooth finish which is ideal for labelling. The new rPET lid fits both square Stagione® base sizes, extending the use these for use in chilled cabinets.

Colpac’s new 1000ml square Stagione® contains 5.7% plastic, putting it well below OPRL’s 10% recycling threshold. It is made from FSC® certified paperboard, verifying sustainable sourcing, in support of customer and consumer calls for sustainable products. The new square lid is made from 100% recycled PET and can be recycled after use.

Product testing and quality assurance is of paramount importance to Colpac, so declarations of conformity around food safety and product usages can be provided to customers on request.

For more information on Colpac products, check out our Packaging special from page 38.

Find out more at bridgecheese.com.

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NEWS

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NEWS

Wrights and Urban Bistro a perfect match Wrights’ vending operation, Urban Bistro, has made its 1,000th food delivery to Stoke-on-Trent homeless charity, the Macari Foundation.

The vending business, which has more than 300 machines nationwide in leisure centres, retail parks, businesses and distribution centres, has been delivering fresh food every week since the Macari Centre opened in 2016.

Founder and former Manchester United player and Stoke City manager, Lou Macari, thanked the Urban Bistro team for its role in supplying ‘one of the most important things’ to the individuals who rely on the charity for food, shelter and care.

“When I set up the Macari Centre, I had three core aims – to feed people, clothe people and put a roof over their heads,” said Macari. “None of this is possible without the support and generosity of local businesses and the Urban Bistro team, that has been with us since the very beginning, supplying Wrights pies, burgers, sandwiches and subs every two to three days a week.

“Food is a great healer, so knowing

that we can rely on weekly deliveries of Wrights foods – made locally and loved by us all – means we can offer guaranteed comfort and quality time when our guests gather together to eat and talk about their day.”

Urban Bistro is the first vending business in the UK to manufacture and deliver its own fresh food for daily vending, with products freshly prepared daily by Wrights’ chefs before being delivered in temperature-controlled trucks.

Urban Bistro spokesperson, Ian Dawson, explained: “Urban Bistro has been operating as part of the Wrights portfolio for six years and our units can be seen in businesses and retail outlets across the country.

“We supply our own, Wrightsmanufactured foods including pies, sausage rolls and paninis, and have a team of people who replace the products every day – but this does mean there is often food, still within its use-by date, which is substituted for newer items.

“We have a zero-waste policy, so are always looking for ethical means

of ensuring our foods never go to waste, so donating products to Macari was the perfect answer for us. After seven years of making our deliveries to Lou and the team, we are delighted to be marking our 1,000th drop-off with Lou, who is such an inspiration to us all.”

Urban Bistro is a key offering from Wrights, the Crewe-based food manufacturer which is now part of The Compleat Food Group. Wrights operates 15 independent bakeries and has been a local employer in Stoke-on-Trent and Crewe since the business began in 1926.

Macari added: “In my opinion, providing a range of quality food is one of the most important things we do here at the Macari Centre. A reason I set up the charity is because I knew I’d get the support of people and businesses in Stoke-on-Trent and that I could rely on their generosity.

Urban Bistro is a perfect example of a local business giving back to its local community and we’re looking forward to the next 1,000 deliveries in the years ahead!”

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SHAR

NEWS

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NEWS

Super Stuart is Hoshizaki’s pearl Hoshizaki’s ‘cooling champion’, Stuart Kayes, is celebrating a milestone anniversary of 30 years in the industry.

“Stuart has helped Hoshizaki go from strength to strength,” said Simon Frost, director UK & Ireland. “His vast knowledge, technical skill and genuine passion for refrigeration are assets that we truly value and admire, in addition to his loyalty to Hoshizaki.

“I think I can speak on behalf of the entire team when I say we are tremendously proud of Stuart’s achievements – both internally and throughout the wider Refrigeration, Air Conditioning and Heat Pump (RACHP) sector – and we look forward to seeing further achievements to come.”

Kayes works across the UK and European branch offices of Hoshizaki as technical manager, responsible for maintaining and driving cooling standards, systems and processes. He also steers the direction to ensure compliance with latest legislation and refrigeration standards, whether it’s energy labelling or climate class listings. Kayes is also the go-to contact for customers when it comes to product and technical support.

“The secret to my long-standing career with Hoshizaki is most definitely down to the team that I’ve been lucky enough to work with,” said Kayes. “Not only do they provide tremendous support for my commitments outside of my

direct role, but are extremely knowledgeable and share the same enthusiasm for refrigeration as myself.”

But Kayes believes there is still a wealth of knowledge to learn and share. He’s passionate about the importance of development through alignment with organisations such as the FEA, the UK’s largest independent foodservice equipment trade association, and the Institute of Refrigeration (IOR), of which Kayes is now a Fellow.

The IOR provides a global resource for people to improve the application of refrigeration and allied fields, emphasising environment, efficiency, safety and innovation.

JM Posner introduces Professional Chocolate Range

JM Posner, specialists in dessert equipment, accessories and ingredients, has introduced a new range of premium chocolate with their new Blanxart Professional Chocolate range.

Founded in 1954, Blanxart offers a uniquely crafted range of chocolate that promises to meet the needs of even the most seasoned artisan. With tradition and modernity at the heart of the range, the selection is suitable for any workshop – whether that’s small batch artisan chocolates, or larger scale operations looking to ensure high-quality consistency throughout their offering.

Tim Hills, operations director at JM Posner, said: “As a nation of chocoholics, a high-quality, reliable chocolate is one of the most important weapons in an operator’s

arsenal. That’s exactly what the Blanxart Professional Chocolate selection offers. This range is incredibly versatile, so it’s ideal for practically anything chocolate, but especially for those looking to set themselves apart from the competition in terms of quality.”

The new line-up includes dark, milk and white chocolate. Blanxart’s expertise is reflected by their in-depth product understanding, including cocoa percentage, fat percentage, fluidity ratings, flavour palette information and recommendations on how best to use the particular chocolate. For example, Blanxart Sants Milk Chocolate (34% cocoa) is characterised by its intense milky profile, with hints of caramel, complemented by a soft touch of cocoa. The combination of these flavours and its delicate creaminess give it a unique taste for versatile applications.

Add flavour to dishes or use for moulding, coating or artistic creations.

With an ambient shelf life of 12-18 months, operators have plenty of time to experiment with the range to create premium offerings.

For more information on the Blanxart Professional Chocolate range, visit jmposner.co.uk/blanxart or call 01923 220805.

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NEWS

From 8 days to infinity We are making food packaging circular Packaging plays a key role in protecting the quality and freshness of food products.

But did you know that the average lifespan of a food tray can be as little as 8 days – from the day it is produced to the day it is disposed by the consumer? This is a waste of resources and as a leading supplier of food packaging, we are on a mission to change that.

At Faerch, we are leading the industry in making food packaging truly circular – it is not a vision, we have the technology to take action. And so we do.

The Faerch team are available to discuss the circularity of your food packaging, please get in contact with us at ukely@faerch.com, to discuss how we can work together to make your packaging truly sustainable.

In a circular economy, food trays are made from recycled material which after use can be recycled into new food trays of the same quality – in an endless number of cycles.

For more information scan to watch the video and #follow our story on LinkedIn.

FAERCH.COM/SUSTAINABILIT Y

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NEWS

Brakes launches British Food Fortnight campaign Brakes has launched a British Food Fortnight campaign to help chefs capitalise on the growing trend towards seasonal British ingredients.

A long-standing supporter of British Food Fortnight, Brakes has created a range of resources to help caterers make the most of the event, with seasonal planners, recipe templates and ideas, as well as grower stories that can be used as part of customers’ own marketing and provenance stories.

The company is also offering promotions on key British lines in the lead-up to British Food Fortnight, which takes place from 16 September to 1 October 2023.

Across Brakes, and fellow Sysco GB company Fresh Direct, there is a strong commitment to supporting British agriculture and bringing the best produce to professional kitchens. The companies are actively talking with customers to increase the proportion of British products on their menus, as well as communicating the benefits of British and making them aware of the range of available produce.

Cathy Amos, head of customer marketing and Love British Food ambassador, said: “We’ve been supporting Love British Food and British Food Fortnight since it was launched.

“The past year has shown the importance of ensuring a vibrant British agricultural sector and, across Sysco GB, we’re supporting farmers and helping customers to capitalise on British produce. We have representatives on both Love British Food’s schools and hospitals working groups and will continue to work to raise awareness of the variety and seasonality of British products.”

Biscoff takes lead in Lotus Bakeries rebrand Lotus Biscoff has grown significantly in the past decade, with UK hospitality operators now serving over 150 million* iconic individually wrapped ‘little red biscuits’ to customers every year. In preparation for further growth, a Biscoff rebrand was initially launched within foodservice in July, before being mirrored on retail packs later in the year.

The new cleaner packaging design features ‘Biscoff’ as the core brand in a larger and eye-catching bespoke font for improved recognition, with the reduced Lotus marque acting as an endorsement to the core brand. This is being marketed as more likely to

grab the customer’s eye when served alongside their coffee or hot drink, ‘adding additional kudos to an outlet’s food and drink offering’.

With over a quarter of UK households regularly enjoying Lotus Biscoff at home,** the brand is certainly a recognisable one.

Frances Booth, category development & marketing manager

at Lotus Bakeries, said: “This modern and bold appearance is an important stride forward for the Biscoff brand.

Consumers always refer to our ‘little red biscuits’ as simply, Biscoff, so for this to be the spotlight on pack is a logical step. The fact that this rebrand is launching initially in foodservice is extremely exciting and we can’t wait for customers to first see the new design on the biscuit.”

Previous hospitality partners have included McDonald’s, Krispy Kreme, Costa and Cinnabon.

Source: *LB exc factory sales **52 MAT 12/06/22 Kantar

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NEWS

Sustainability that doesn’t cost the earth Everyone wants more choice when it comes to eco-friendly goods – plus, it makes ordering a whole lot quicker and simpler when your complete catering and ‘food to go’ disposables requirement is available from the same source.

Herald provides an expanded range of quality, green product lines, offering its customers the broadest collection of sustainable food packaging, to meet every need.

To see what’s in this varied and affordable selection, visit the new website and check out Herald’s latest brochure.

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MARKETPLACE NEWS

Soft-drink season gains momentum with two launches, gravy granules are right on time for Christmas and new storage offers attractive flexibility.

Purity Ice Tea is a Peach Purity Soft Drinks, makers of Juice Burst and firefly, is expanding its range through the launch of Juice Burst Peach Ice Tea. This latest innovation has rolled out across the grocery, convenience and licensed channels.

The NPD comes off the back of positive numbers for Purity Soft Drinks. It is the fastest-growing manufacturer in the Top 20 soft drink manufacturers in volume and has witnessed value growth of 33.4% year on year*.

Peach Ice Tea presents a unique choice for those consumers seeking healthier ways to enjoy the on-trend ‘ice tea’ taste. It’s a refreshingly sweet blend of peach juice and black tea flavouring, offering shoppers a fully permissible juice drink option, which is both HFSS- and schools-compliant.

Sarah Baldwin, CEO of Purity Soft Drinks Ltd, commented: “Our mission is to deliver natural refreshment for everyone, in every drop. That’s the Purity Promise, and the introduction of Juice Burst Peach Ice Tea is very much a part of this.

“On-the-go soft drinks are currently growing twice as fast as the total category. As we approach the ‘Back to School’ season, retailers have a clear opportunity to tap into those occasions. The launch of Juice Burst Ice Tea

aims to have strong appeal with younger consumers, by offering a healthier, great-tasting, permissible juice drink option which puts a fruity twist on a current and on-trend flavour profile.”

Alongside every Juice Burst drink, Peach Ice Tea provides consumers with one of their five a day, with no added sugar, artificial flavours or sweeteners.

The 330ml bottles are made with 30% recycled plastic and comprise a fully recyclable bottle, cap and label.

Juice Burst Peach Ice Tea is available in a 330ml bottle format at an RRP of £1.29.

Supported by a disruptive, national OOH and digital marketing campaign, the Juice Burst brand has been kept front of mind with consumers throughout the summer. *IRI EXT Marketplace | Data 16.04.23

New level of storage with CamShelving The new Cambro CamShelving universal storage rack introduced

by FEM (Foodservice Equipment Marketing) claims to take product organisation to a whole new level.

It makes it easy to create individual storage sections with rail panels to

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hold pans, trays, boxes and more.

It’s functional and flexible, transforming gaps of wasted space into easy-access, vertical product storage and is suitable for foodstuffs and non-foodstuffs alike. You can create convenient ‘drawer’ storage for frequently-accessed products and ingredients, allowing users to customise storage.

Easy to assemble, the racks are built to withstand temperatures from 4.5°C to 177°C. Each rail set can hold up to 13.6kg, giving a maximum of 54.4kg per storage section. There are seven rails per panel, which are double-sided with a 51cm rail spacing. All parts are dishwasher-safe and will never rust.

The starter kit comprises two rail

panels, eight-panel bracket sets, eight traverse brackets and eight stainless steel hex head bolts. For those wanting more storage, there is an add-on kit of one rail panel, four panel bracket sets, four traverse brackets and four bolts. Both starter and add-on universal storage racks are available for all shelving ranges: Basics Plus, Elements and Premium. The shelving unit and universal storage system are sold separately.

All Cambro Camshelving is covered by a one-year warranty, with a lifetime guarantee against rust and corrosion.

List price starts at £98.10 for the Basics Plus starter kit for 610mm shelving.

Email sales@fem.co.uk or visit fem.co.uk.

05/09/2023 14:41

MARKETPLACE

Different gravy Leading manufacturer of catering pre-mixes, Middleton Foods, has extended its range of gravy products with the launch of Gluten Free Fine Gravy Granules into the UK foodservice arena. Ideal for Christmas menus, it’s a wellbalanced savoury mix and innovative addition to the existing range of best-selling gravies.

Created with ease of use in mind, this premium quality, savoury gravy is made simply by adding water. The unique super-fine granules allow it to dissolve quicker, saving time in the kitchen and ensuring consistency. With a recommended 75g of powder to be mixed with one litre of boiling water, it is straightforward for caterers to produce perfectly smooth gravy in volume – ideal for busy sites catering for large numbers, especially at the most demanding time of year.

It comprises a blend of onion, tomato and carrot flavourings, balanced with herbs and spices. Suitable for vegans and vegetarians, this versatile gravy complements a wide range of menu choices, including chargrilled king oyster mushrooms and sweet potato wellington.

Allergen free and certified as gluten free by Coelica UK, new Fine Gravy Granules can be used by caterers in complete confidence that it’s suitable for any meal, regardless of alternative and specialist dietary requirements. Each 3kg tub makes approximately 43l of gravy.

As a dedicated gluten-free factory, there is no risk of cross-contamination and consumers can have the utmost confidence in Middleton Foods, as its production facility has achieved the highest possible AA+ certification for both the Gluten Free Certification Program (GFCP) Audits for Food Safety and the BRC Global Standards (BRCGS).

To find out more, visit middletonfoods.com.

Do you want to feature in MARKETPLACE? Contact Alex Bell alex@jandmgroup.co.uk

Cawston’s pineapple Caribbean adventure After teasing a tropical flavour across its social channels, Cawston Press has launched the limited edition, sparkling Pineapple & Grapefruit. The classic Caribbean recipe is made the Cawston way, with no added sugar or sweeteners, and ’No Jiggery Pokery’.

Earlier this year, a voting poll went live across Cawston Press’ social channels to test the demand for a teased tropical flavour. Following an overwhelmingly positive response from consumers, the brand set to work on making it a reality.

Sparkling Pineapple & Grapefruit offers a blend of not from concentrate pineapple and grapefruit juice, using just apple juice to sweeten. Cawston Press soft drinks are made with pressed fruit, no added sugar, no sweeteners, and not from concentrate (being the number one ‘Not From Concentrate’ brand in the category), which Cawston Press calls No Jiggery Pokery.

The product arrival follows an 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 such as fruit, or unsweetened food and beverages, which is exactly what Cawston Press offers with its new Sparkling Pineapple & Grapefruit, at only 92 calories per drink. All of its products strictly avoid high-intensity sweeteners such as aspartame.

It joins the popular Sparkling Juice Drink range, including flavours Rhubarb, Cloudy Apple, Elderflower Lemonade, Ginger Beer and Orange. Using only the finest ingredients, the fruits are pressed into sparkling water and packed into 100% recycled cans. One case of 12 cans, RRP £20.

Available to purchase, while stocks last, at amazon.co.uk and cawstonpress.com.

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05/09/2023 18:03

BREAD

A whole new world From wraps to naans, pittas and Lotus muffins, breads are now a global cuisine – offering versatility and divinely eclectic flavours.

ALTERNATIVE CARRIERS The UK bakery market is worth an estimated £5 billion, with a total volume of approximately just under four billion units – the equivalent of 11 million loaves and packs sold every single day. And according to statistics from Mintel, bread sales are expected to grow by 12% over the next four years, with an increasing consumer interest in trying new flavours.

So, in such a competitive marketplace, standing out from the crowd is imperative. In response, the key players are delivering authenticity, with an eye on the international.

Consumers are looking for speed and convenience across Out of Home (OOH) choices – both on-premises and on the go. The cost of living crisis is continuing to influence food and drink purchasing decisions, with an increased scrutiny of value. This is specifically helping one 20 I www.sandwichandfoodtogonews.co.uk

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practical and tasty bread offering: the wrap.

“The low-ticket nature of menu items like wraps means this category is well-placed,” said Julie Stevens, head of marketing UK & Ireland, Mission Foods.

“Alternative carriers – such as wraps, naans, pittas and flatbreads – lend themselves well to a range of global cuisines, including Asian, Mediterranean, Middle Eastern, Mexican and American. This offers consumers the sense of discovery they crave.”

Further Mintel research shows ‘ease of eating’ as the sixth-biggest consideration for bread and baked goods.

Consumer testing shows that Mission Foods’ wraps and pittas score highly on this, as well as versatility. “The past few years have seen UK consumer tastes evolving, with demand growing for world cuisines offering bigger, bolder and more exotic flavours,” continued Stevens. “We have also seen an increase in interest in contemporary fusion-inspired offerings, which allow operators to deliver a diverse range and exciting options.”

So, what are future menus likely to look like?

“There needs to be new and differentiated products, to engage with consumers through an innovative offering. Thinking creatively and refreshing menus is a sure way of keeping customers coming back. One example is tapping into the ongoing trend for sourdough products.

“Mission’s new Sourdough Pitta is an ideal carrier for dishes with bigger, bolder, more exotic flavours. Scoring highly for taste, versatility and ease of eating, as well as its ability to hold fillings, the new launch is the perfect choice for both eat-in and takeaway options.

“In addition to our iconic

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BREAD "Consumers are increasingly looking for ethically sourced fare and reductions in excess packaging." which takes the best elements of brioche and combines that with the most British of sweet bakery products, the scone. At Speciality Breads, we take our inspiration from every corner of the planet.

“The next two to three years are going to be hugely exciting for us. Our transition to plant-based ingredients is nearly complete and is having a huge impact on reducing our C02, while retaining our renowned quality. This is just the start of our journey and we have really ambitious plans in place for the next phase of our growth, which encapsulate everything we’re about and will massively accelerate our path to Net Zero.

“Our aim is to become the most sustainable and ethical bakery in the UK,” concluded Stannard.

soft Plain Flour and Wheat Flour Tortillas, we also offer a range of delicious and unique Flavoured Wraps including Chargrilled, Tomato, Red Chilli and Habanero. This September, we will add two exciting products to the range – Sourdough Pitta and Greek Style Flatbread.

PERFECT COMBINATION Speciality Breads supply wholesalers and national accounts across the UK. Many of their bestselling products are handcrafted, with wheat flour from family-owned millers and rapeseed oil sourced locally. It’s these principles that have kept the artisan bakers ahead of the game.

“At Speciality Breads, we’ve remained at the top of the market by focusing on quality, customer service and bringing out exciting products,” said Sophie Stannard, marketing manager. “One of the great things about bakery is the sheer volume of inspiration that can be taken from countries across the globe. We carry a broad range that stretches from South American-inspired flatbreads to French-inspired brioche and Italian-inspired ciabatta.

“Our scioche is the perfect example of a fusion product,

ONE-STOP SHOP London-based family business, Dina Foods, have the same lofty ambitions.

“We are seeing industry-wide demand for our authentic Mediterranean foods,” said project director, Wilda Haddad.

“Our products are inspired by time-honoured recipes handed down over generations, but our new product development team is at the core of our business, constantly engaging with emerging customer trends.”

The authentic Lebanese bakery launched the UK’s first flatbread and baklawa in retail over 30 years ago, becoming a one-stop shop for foodservice operations seeking versatile food to go options.

With plant-based eating an ever-growing trend, Dina Foods has now achieved Vegan Society registration across key savoury lines, offering reassurance to customers that the highest standards of compliance have been met.

The business also supplies a wide selection of artisan flatbreads. Top sellers in the FTG sector are pitta breads and authentic, two-layered, soft Lebanese khobez flatbread (known as Paninette in retail). Dina Foods recently introduced a sourdough version, reflecting growing interest in healthy eating and the benefits associated with sourdough in areas such as gut health.

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BREAD “In this time of inflation, we want to help our customers stand out by delivering high quality, innovative and healthy products. We are always assessing new ideas across the whole business,” concluded Haddad.

“With sustainability also high on the agenda, consumers are increasingly looking for ethically sourced fare and reductions in excess packaging,” confirmed Stevens.

“Developing wrap recipes from scratch helps to reduce the excess packaging which can be generated from individually wrapped and packaged products.”

TIME FOR A TREAT There is always a balance to be struck between innovation and indulgence, alongside comfort and nostalgia. But the great thing about bakery is that it can offer affordable indulgence. Latest figures from Lumina illustrate that while growth eludes the OOH sector as customers remain cautious of spending, occasions are becoming more treat-led – with these visits experiencing a rise of +0.8ppts, year-on-year.

Bidfood is a leading UK wholesaler, providing caterers with a vast choice of premium foods, drinks and catering supplies. They have a straightforward approach to staying

ahead of trends: “We do this by working closely with supplier partners, who regularly conduct market research and provide up-to-date insight – as well as having access to a number of reports, thanks to our dedicated in-house research team,” said Rachel Cook, category manager – bakery & desserts.

“This allows us to make informed decisions on which products to bring in to the business to supply to our customer base. For example, with Continued on page 26

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BREAD

Magic Med of the

Charlotte Perkins, trade marketing manager, Pan’Artisan Ltd, on trends and the quest for authenticity.

“Consumers have an increased awareness of food and its manufacturing processes, with clean, simple, quality ingredients attracting interest. The foodie passion for regional specialities and artisanal bakery produce is still strong, while trends in innovative bakery items embracing alternative flour and ancient grains can help meet the needs of those following specific diets.

“Quality is key, so as experts in dough we provide an extensive variety of frozen, premium dough-based products that ensure repeat custom across a range of foodservice sectors.

Continental, regional bakery items are trending, and Pan’Artisan’s Focaccia Romana is a favourite, loved for its authenticity and ease of preparation for operators.

Drawing inspiration from the traditional breads of Italy, Focaccia

Romana is an authentic, artisanal product made from only natural ingredients; the light, crisp outer conceals a light interior, perfect

"Focaccia Romana is a favourite, loved for its ease of preparation for operators."

for a premium pizza base with a difference or an open sandwich carrier with a hint of the Med.” Originally produced in central Italy, Focaccia Romana has spread throughout the country with regional variations as its popularity has grown. It is created from simple dough, with a 92%

liquid-to-flour ratio, producing an extremely light, open structured bread that is easily digestible and stays fresher for longer.

During production, it undergoes many stages of hand-crafting as the dough is too difficult to be handled by machine, before it is rested and proved. This results in a product which captures all the features of classic, Italian bread, and is now available part-baked and frozen for convenience.

Easy to use, Pan’Artisan’s Focaccia Romana is ready to eat in minutes. Once thawed and baked, it can be served the Italian way, as a cold, open sandwich; split open and used as a sandwich carrier; or topped and baked as a hot snack or pizza with a difference. It can also be eaten simply plain, as an accompaniment to cold meats, cheeses, soups, salads and a host of other dishes.

B

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BREAD

!

Brand new model

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BREAD Following the ever-increasing interest in global cuisine, Bidfood is also introducing a range of Spanish-style Crystal breads with Europastry in September. Because of the triple fermentation baking process, it’s looking to offer a new level of taste with each bite.

“We’re also seeing consumers wanting more premium longer prove breads, which include sourdoughs,” continued Cook. “In fact, September is an exciting month for us as we launch some excellent breads and bread carriers, including a sourdough bloomer, seeded sourdough bloomer and handcrafted Kalamata Olive Bloomer.”

It’s the versatile nature of the bloomer that makes it so appealing, as it can be used across menus in multiple ways – whether that’s dunking into soup, sliced for sandwiches,

"It’s the versatile nature of the bloomer that makes it so appealing.” the rise in Mexican-inspired dishes, we’ve recently introduced a range of authentic corn tortilla from Blanco Nino, so operators can create burritos, tortillas and quesadillas.

“We also look at trending ingredients. We’re shortly launching a Lotus muffin to tap into the rise in demand for Lotus Biscoff-flavoured sweet treats and consumer behaviours, and how this impacts the market. In fact, we’re noticing the rise in ‘second breakfasts’. On the days consumers are commuting, they may opt for a healthier breakfast at home (e.g. porridge, seeded toast). But will then treat themselves to a second breakfast (e.g. coffee and a pastry, hot breakfast sandwich) while commuting, or part way through the morning,” said Cook.

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BREAD ploughman’s lunches and sharing platters, or even cut into chunks for salad croutons. This allows exceptional creativity from a small range of products, saving pennies and reducing food waste.

CRYSTAL CLEAR MESSAGING The topic of sustainability and environmentally friendly practices is perhaps more salient than ever – and Speciality Breads also has its fingers in numerous green pies. “We have loads of initiatives, such as moving to paper tape, electric vehicles and plant-based. We recently redesigned our packaging to make it clear to customers what we are doing and how they can do their bit too,” said Stannard.

And with the increased awareness amongst consumers that the food and drink they’re buying is having a direct effect on the environment, there’s an increased responsibility for operators.

“It’s not just about the food and drink itself; packaging comes into play too,” said Cook. “It’s a key concern for consumers, as is food waste. So, finding the right balance between making sure the packaging is appropriate to maintain quality for as long as possible, while also ensuring the materials are responsibly sourced and recyclable is key.

“Let’s not forget about the rise of vegan and vegetarian options. Plant-based doesn’t mean it has to be all carrot and cucumber sticks. Decadent, moreish and delectable pastries can also be considered, as 17% of pastry consumers are seeking out plant-based alternatives.”

Whatever the public wants, it seems the major players in the bread sector are all over it – which can only be good news for a market that continues to grow and evolve.

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05/09/2023 14:15

LUNCH! PREVIEW

ExCeLlence as standard London is all set… so welcome to part two of our exclusive lunch! preview, alongside Casual Dining and Commercial Kitchen. It’s time to get ready for 27-28 September.

TRIPLE THREAT The café, coffee shop and food-to-go sector has been blessed with tremendous growth and innovation in the past couple of years, despite the challenges we’ve all faced.

With more people seeking convenient, yet high-quality dining options, these industries have become a vital part of our daily lives. Which is why a visit to lunch! – the definitive event for cafés, coffee shops and food-to-go – is essential.

Returning to ExCeL London on 27-28 September, alongside its sister shows Casual Dining & Commercial Kitchen, thousands of catering professionals are preparing to attend. Café and coffee shop operators, supermarket buyers and retailers can discover the very best fresh ingredients, coffee, seasonal salads, breads, cakes, crisps, drinks, juices and smoothies – alongside IT, interior design, equipment, signage, packaging and so much more.

There’s a wealth of innovation down every aisle to suit each business need; not to mention the unrivalled networking opportunities and invaluable insights in the

free-to-attend seminar programme. “lunch! is a brilliant opportunity to network with industry leaders and potential new suppliers. A must for anyone within our industry,” said Russell Simpson, operations director at LEON. HUNDREDS OF INNOVATIVE BRANDS Whether you’re scouting for new products, exploring packaging options or seeking out eco-friendly alternatives, lunch! offers a comprehensive showcase of exciting trends, tech and products from over 300 exhibitors (600 across the shows). Here’s just a taste of what’s available to see and sample: Jude’s Ice Cream, the British company, is launching two indulgent ice cream bars to its range in Salted Caramel and Triple Chocolate flavours. They are also adding Fruit Twists to its growing Little Jude’s range. See them on stand L851.

BioPak has been awarded with a B Corp Certification, after achieving one of the world’s highest scores by any

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LUNCH! PREVIEW packaging company. Get up close and personal with their eight new core range products, including wrap wedges, sandwich wedges, chip boxes, chip scoops, ice cream cups, bendy straws, taco boxes and aqueous cups. Take a trip to stand L347.

Angelic Free From make a delicious range of top 14 allergen-free baked goods, including their latest range of Safetylicious Oat Squares for kids! Check out the three varieties – Apple & Raspberry, Chocolate Chip and Banana & Chocolate.

Henry Henderson blended the first batch of this famous relish in Sheffield in 1885. In 2022, Henderson’s launched its own range of HFSS-compliant, vegan and gluten-free snacks. Come and taste them on stand L1141.

Dr Funk is a refreshingly grown-up, flavoured sparkling water. No sugar, no calories, with an added twist of seven vitamins and essential minerals. They will launch two new flavours at lunch! to add to their existing range of Lemon & Elderflower and Mango & Violet: stand L690. yfood is a leader in the smart food category in Germany and quickly emerging in other markets, since making its debut in 2017. They’ll be offering a variety of Classic and Vegan ‘ready to drink meals’ at stand L534 – in flavours including Classic Choco, Smooth Vanilla, Fresh Berry & Cold Brew Coffee. Stand L1037.

D-drinks is introducing its FHIRST Living Soda. A guilt-

free drink that supports gut, immune and brain health, but without the sugars or sweeteners. Flavours include Soda Cherry Vanilla, Soda Ginger Mandarin and Passion Fruit.

Stand L1039.

Fri-Jado UK’s latest product launch combines the very latest hot-holding technology with an impressively spaceefficient design. Ideal for compact sites with a high footfall, the new Multi Table-Top Display (MTT) is a small-format solution aimed at boosting visibility. Find out more on stand L624.

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LUNCH! PREVIEW Rhythm 108 is launching Vegan Hazelnut Chocolate Praline Biscuits. These crunchy snacks have a hazelnut praline filling and are vegan, gluten-free, organic and made without palm oil. Try them on stand L420.

Kissd Water, a new sustainable drink brand, is bottled in 88% plant-based, 100% recyclable cartons. Enjoy three refreshing flavours: Ginger, Cucumber, and Coconut, alongside a Pure unflavoured option. Stand L1055.

Gazebo Fine Foods is promoting its hand-crafted street food, inspired by flavours from around the world. Created in the UK using the finest ingredients, a delicate blend of spices and secret family recipe. Stand L1051.

Jimmy’s Iced Coffee has a wide range for all coffee enthusiasts, with anemphasis on sustainable packaging and single-origin, Rainforest Alliance Coffee. Flavours include Original, Mocha, Caramel and Oat. Stand L221.

Novameat is showcasing its range of versatile, plantbased meat alternatives. Advanced technology has led to products which create fibres and microfibres to mimic the texture and appearance of meat. See them on stand L1237.

And this is only a flavour… see the full exhibitor list at exhibitormanual.thefoodshows.co.uk/exhibitor-listing-lunch.

Register now!

Make lunch! a priority in your calendar and be part of the movement that is shaping the future of this thriving industry. Register in advance to save the £50 door fee on lunchshow.co.uk and quote priority code VLU58. This is a trade-only event and you must prove your trade status in order to attend.

Come and say

hello!

Sandwich & Food to Go News and Café Life magazines will be at the show – find us at the British Sandwich & Food to Go Association STAND L170. We always look forward to catching up with readers, subscribers and advertisers.

There will be an opportunity to discuss advertising options within our titles and digital platforms (web banner placement, video placement, awards sponsorship/ opportunities and e-zines). New subscriptions are possible (there are two choices – hard copy via the post or digitally).

Speakers worth listening to Education is a cornerstone of lunch! With an impressive line-up of seminars and workshops, you’ll have the opportunity to learn from industry experts and thought leaders across three theatres.

Hear keynotes, panels and exclusive interviews with Guy Meakin, UK shops & franchise director of Pret; Marta Pogroszewska, director of GAIL’s; Jo Hayward, vice president of Convenience Europe at BP; Rachel Chatterton, head of food and beverage development at Holland & Barrett; Keith Bird, CEO, Muragame Udon Europe; Shereen Ritchie, COO of Buns from Home; Will Kenney, commercial director, 200 Degrees; Peter Dore-Smith, founder & director, Kaffeine – and many more.

Jo Hayward said: “lunch! is a great way to connect with new and existing suppliers and be inspired by fellow innovators in the market!”

The show will also host some exciting sessions, including The Next Big Thing Panel, The Multi-Site Panel, The Head of Food Panel and The Food to Go Leaders Panel.

For further information, including timings, head to the schedule online at lunchshow.co.uk/programme.

The latest issues are available to pick up at the stand or via a QR code which can be scanned on the day. Also, meet our editor, Alex Bell, who will be canvassing for story ideas and product innovation.

We look forward to a busy and productive two days at the show and meeting with all interested visitors.

Contact: Paul Steer (Sandwich & FTG News, sales & marketing 01291 636342); Ethan Leaning (Café Life, sales & marketing 01291 636333).

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05/09/2023 14:49

lunc

LUNCH! PREVIEW

THE DEFINITIVE CAFÉ, COFFEE SHOP & FOOD-TO-GO EVENT

VISITOR REGISTRATION NOW OPEN!

Book your free trade ticket at lunchshow.co.uk Quote VLU30

lunch! is the place to be if you’re in the industry.

A must-attend event.”

WILL STRATTON-MORRIS, CEO, CAFFÈ NERO UK

CO-LOCATED WITH

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19/07/2023 14:49 14:37 05/09/2023

SANDWICH & FOOD TO GO INDUSTRY AWARDS Summertime may soon be in the rear-view mirror but, as always, this annual change of seasons brings with it a ray of light because once again, it’s Sammiestime!

The focal point of that beam may be a glitzy awards dinner in far-flung May, but it emanates from September’s lunch! show, where the BSA team will be at stand L170 launching the 30th edition of the Sammies.

CELEBRATING 30 YEARS It’s remarkable to think that the awards have been a fixture in the industry calendar for so long. Winners from the first awards include names still familiar to us today, such as Marks & Spencer, Bradgate Bakery and Philpotts.

However, some of the award categories haven’t lasted the distance: Sandwich Photographer of the Year Award anyone?

What remains as true today as it was then - perhaps even more so with 30 years of success to call on - is that the Sammies are a key moment in the

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industry calendar. Being considered for an award is a great opportunity for any company to see how they stack up against the competition. Winning is a huge boost to your team and a valuable marketing tool that can make you and your products stand out from the crowd.

AND IN THE MEANTIME? Over the coming pages you’ll find an outline of each of the award categories.

Full details of each award and how to enter will be on the awards website – www.thesammies.co.uk

MEET US FOR LUNCH!?

The Sammies team will be on stand L170 at the lunch! show on 27-28 September 2023 with details on how you can enter the awards, how the judging works and to answer any questions you may have.

JOIN US FOR DINNER? The winners are announced at the Sandwich & Food to Go Industry Awards Dinner which takes place on 9 May 2023 at the Royal Lancaster, London.

05/09/2023 13:37

Independent Retailer Award

New Product Award Ingredient

Packaging & Equipment

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

This award recognises development and innovation by suppliers and focuses on new ingredients.

This award recognises development and innovation by suppliers and focuses on new packaging and equipment.

Healthy Eating Award

Marketing Award

Manufacturer Award

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

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

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

Environmental & Sustainability Award

Business Development Award

New Food to Go Award

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

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

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

New Sandwich Award

Café Retailer Award

Chain Retailer Award

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

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

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

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New Product Award

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En Route Retailer Award

Convenience Retailer Award

Multiple Retailer Award

Focusing on travel. From forecourts and motorway services to airports, railway platforms and bus stations, this award recognises the work these businesses are doing to develop and drive this sector.

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

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

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

SANDWICH & FOOD TO GO INDUSTRY AWARDS

9 MAY 2024

ROYAL LANCASTER, LONDON S&FTG_207_Sept23_p32-37_Sammies.indd 34

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SANDWICH & FOOD TO GO INDUSTRY AWARDS

SPONSORED BY

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

01291 636348.

All sponsorship packages include a table at the awards dinner.

Oh, at a night!

The winner of the coveted British Sandwich & Food to Go Designer of the Year 2023 was the head of Lemon & Soul cookery school, Katarina Broadribb. But this merely scratched the surface on an evening of remarkable success.

An experienced Sammies competitor, Katarina Broadribb and her husband, Simon, had entered sandwiches on many previous occasions, but she had been unsuccessful.

However, back in 2019, her dearly beloved won the Sam Browne Foods shredded duck category with his wraps.

The incentive was clear.

“This year, I worked really hard. My husband had the recognition previously, but I thought: ‘No, I’m better at making sandwiches – I have to win it!’”

Well, after taking out the Mona Dairy Gouda category, Katarina was also presented with the Designer of the Year accolade. “I really couldn’t believe it,” she said. “The competition was such a tough one, with people who I admired, doing sandwiches day to day. They were an inspiration to me.”

While Katarina personally bagged two awards, Simon was not to be outdone – taking home the Futura Foods YAMAS! Feta category. And to round things off, the duo’s butchers and bistro, Uptons of Bassett in Southampton, won the Independent Retailer Award. A clean sweep!

“It was such a surprise. But I felt that if I didn’t win at least one category, then I would have had to pack up the whole business!”

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Inspired by her customers and their consistent support, Katarina went with a Smokey Roll recipe that encompassed thin slices of smoked, warm brisket, topped with Mona Dairy gouda, accompanied by garlic mushrooms and mixed leaves, with a horseradish parsley and chive mayo. The quest was to keep things simple and full of flavour. And she’s not done yet…

“I’m planning on coming back. Next year, I might do vegetarian – we shall see.”

It’s remarkable that Katarina can find the time. She teaches Masterclasses in the evening at Lemon & Soul, Saturday is the busiest day in the shop, Thursday is cake baking for the whole of the weekend, while Tuesday is either in the bistro during the day, helping out or working as a chef. And let’s not forget outside catering, with BBQs and weddings a couple of times a month.

I just love what I do. Nothing would stop me entering the Sammies – I was so determined.

I like the challenge. And it’s always good to beat your husband!

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CAN YOU TAKE KATARINA’S CROWN

The Sandwich & Food to Go Designer Competition is back for 2024 and here is where the journey starts.

We’re calling out to the movers and shakers who are the sandwich and foodto-go makers up and down the land as we want you to challenge for the title of Sandwich & Food to Go Designer of the Year.

Katarina’s determined to hold on to her title but if you think you’ve got what it takes to be the best, then register to enter now at www.thesammies.co.uk

How it works Once the registration windows close, all the entrants will receive the sponsor’s ingredients to help them create their recipes.

These will then be judged by the sponsors with the best progressing to one of the regional heats: • 5 March 2024 – Holiday Inn, Darlington (North) • 6 March 2024 – Flexeserve, Hinckley (Midlands) • 7 March 2024 – Brakes, Reading (South) Heat winners in each of the categories will progress to the live final which takes place on 9 May 2024 at the Royal Lancaster, London ahead of the Sammies Awards Dinner, where the winners will be revealed.

All you need to do right now is register at

www.thesammies.co.uk and we’ll be in touch a little later in the year.

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PACKAGING

Leaders of the pack Our exclusive packaging special speaks to key players in the industry who are determined to do the right thing, while inspiring others to follow.

MOVING TARGETS Legislation and sustainability goals around packaging have become a sea of acronyms, with no one seemingly capable of steering the ship responsibly. It was just under a year ago that trade body, the Food and Drink Federation (FDF), was telling the government to scrap Extended Producer Responsibility (EPR) for packaging. Cue this July’s announcement that EPR for packaging fees has been deferred for another year, although producers still have to report packaging data for 2023. Fees were starting in October 2024, but this is now October 2025.

Meanwhile, the Foodservice Packaging Association (FPA) has expressed concern around the 12-month delay to mandatory paper cup takeback. Under the scheme, businesses with more than 10 fulltime or equivalent employees were mandated to takeback paper cups

– for all drinks, either for ‘on-the-go’ or ‘sit-in’ consumption. Retailers were required to provide for the separate collection of both their own and competitors’ used cups via in-store and front-of-shop collection points,

"The FPA has expressed concern around the 12-month delay to mandatory paper cup takeback."

while also taking on responsibility for arranging collection and recycling.

With major retailers having invested significant sums to provide

facilities under the National Paper Cup Recycling Scheme, this was deemed highly effective, due to the close relationships between the supply chain, recyclers and waste management operators. “Businesses from all sectors of paper cup use are keen to make the takeback scheme work,” said Martin Kersh, FPA executive director. “Why dampen this enthusiasm, especially given the large increase in targets for recycling fibrebased packaging?

“The FPA hasn’t been consulted on any delay to the launch of the takeback scheme,” said Kersh. “Please don’t put the start date back.”

But whatever the seemingly unpredictable future holds, there are many companies in the foodservice industry doing sterling work around sustainability and recycling. It seems that while those in charge ruminate incessantly, those on the frontline are determined to be proactive.

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PACKAGING

SECTOR PIONEERS One such company is new British Sandwich & Food to Go (BSA) member, Woodly. This forwardthinking manufacturer of sustainable packaging and solutions is focused on material technology development and innovation. It believes that legislation should be recognising and securing a level playing field for new materials that can boost the sector towards a fully circular economy, while encouraging companies to contribute to ambitious climate goals.

“At Woodly, sustainability is a top priority and sits at our very core,”

said CEO Jaakko Kaminen (pictured).

“By offering alternative packaging solutions and material, we can support our clients that have set goals to minimise emissions. We recognise the significance of current legislatory topics – for example, recyclable materials – as we contribute to a more environmentally friendly future in a responsible manner.”

This attitude is reflected at Colpac, the designer and manufacturer of innovative food packaging solutions.

Just this year, the company launched a net zero programme, with a commitment to calculating its annual

carbon footprint, while delivering a net zero strategy and carbon reduction plan by the end of 2023.

“We are especially excited about this initiative, as this is not yet a requirement of small and medium enterprises (SMEs) and sees us leading the way,” said Talia Goldman, ESG manager at Colpac. “We have calculated our scope 1, 2, 3 emissions for the first time and are working through how to deliver our short- and long-term net zero targets.”

Legislation around packaging sustainability is a key driver for change. Terms like Single-use plastic products (SUPs) are hitting the headlines, and as a UK business, Colpac evaluates product recyclability against On-Pack Recycling Labe (OPRL) guidelines. The company also exports to over 60 worldwide markets, so considering and evaluating legislation and waste management streams in other countries is key.

“To support this, we are providing easily accessible sustainability credentials for our packaging, for countries that have published guidelines, via QR codes and our website,” commented Kate Berry, Colpac head of marketing & product.

“This provides essential information for consumers on how to dispose of food packaging after use – an area that needs vast improvement to ensure that packaging gets recycled.”

NEW APPROACH BioPak’s range is designed for a waste-free circular economy. This is illustrated by the launch of seven

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PACKAGING

Sweetbird in the hand for cold drinks Beyond the Bean has launched a new Sweetbird reusable cup for cold drinks, with a focus on eliminating single-use plastic.

The Sweetbird Reusable Cold Cup has been created with all cold drinks in mind. With a hole big enough to sip and slurp through, or fit a wide straw – and a removable closing tab making it easy to clean by hand or in the dishwasher – the 16oz is large enough for a frappé with cream and toppings. Made from polypropylene, the cup can be recycled at the end of its long life.

Helen Ostle, head of communications, said: “There has been great work removing singleuse hot drink cups from circulation, yet many businesses are still selling cold drinks in single-use plastic cups. We want to help drive change in our industry by providing this new reusable option, to incentivise customers to continue to reuse them by giving a discount when they are brought back and used again, as happens with hot cups.”

The proportion of UK consumers surveyed purchasing iced tea out-of-home over the past 12 months has risen 9% to reach 25%, according to World Coffee Portal.

For trade enquiries, contact: sales@beyondthebean.com.

new core products, providing an environmentally friendly alternative to current plastic options. They include various sizes of chip boxes, chip cups, wrap wedges, sandwich wedges, ice-cream trays and taco boxes.

The new sandwich and wrap wedges come from sustainably sourced paperboard, with a waterproof Ingeo bioplastic lining and window. Chip boxes and scoops are made with premium bioboard and are certified industrially compostable.

Ice-cream cups are also made using premium paperboard and can be bought with domed lids, perfectly portioned for service ice cream or frozen yoghurt. BioPak is now stocking medium-sized sushi trays and twocompartment taco boxes.

Leanne Osborne, MD of BioPak UK, said: “We’ve known for a while that there is high demand for a more sustainable range from QSR sector, in particular. I look forward to offering products to customers and partners.”

GROUP ETHOS There’s a strength in numbers, so collaboration should always be on the table. And more operators and manufacturers are looking towards the best methods of tapping into consumer-friendly products. This ties in with how the general public are finely attuned to how businesses are run and where they choose to spend their valuable income.

“Collaboration is indeed a crucial aspect at Woodly and is something we have done for some time now,” said Kaminen. “These partnerships are built on a customer-centric approach. We engage in open communication to understand specific needs, challenges and preferences. Feedback from

clients has been good on this type of approach. Brands that align with environmentally conscious values will gain a competitive edge, leading to customer loyalty and potentially justifying higher up-front costs.”

Additionally, while what is produced is of course the priority, navigating the current maze of red tape is another key issue.

“It is necessary to follow up on changes in legislation and official practices that we must adapt to in the near future,” continued Kaminen.

“Therefore, we closely collaborate with regulatory bodies and industry associations to stay informed about evolving regulations and standards.

This ensures that our solutions stay compliant with laws and guidelines.

“Lessons learned from collaboration at Woodly highlight the importance of working with stakeholders who are aligned with our values and goals. We believe that through cooperation, the packaging industry can accelerate progress towards a more sustainable future, while ensuring continued growth and success for businesses and the planet alike.”

MUST-SEE FILM Food wrapping as a concept may look very different in 10 years – as fresh ideas around labour-saving processes Continued on page 44.

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PACKAGING

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The mark of responsible forestry

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PACKAGING

More questions than answers British Sandwich and Food to Go Association chairman, Jim Winship, on the packaging minefield facing the industry and a need for understanding. the packaging and recycling, as well as how it’s perceived Sustainability is a hugely important issue, particularly with the prospect of taxes being levied on the use of plastics and by consumers. One also needs to consider performance, other materials that are seen as environmentally unfriendly. particularly in relation to shelf-life, as well as whether it looks good and can meet marketing requirements.

With the government’s plans for taxing packaging through EPR legislation deferred, food businesses are The recycling industry is evolving more sophisticated increasingly concerned about reducing their environmental packs and ways of handling them, but there are limits to the impact – and packaging is a key area. amount of plastic they can deal with However, this can be a when recycling cardboard waste. Yet a plastic liner is currently needed to give minefield, with some options not as environmentally friendly as they products like sandwiches shelf-life and avoid wastage, despite having a higher first appear and others perceived "One also needs to negatively by consumers, despite carbon footprint than the packaging consider peformance itself. A potential option is the new their greater potential for recycling. all-paper packs, but there are technical For example, there has been so much characteristics, and cost issues that need resolving. negative press around plastics, even particularly in Also relevant is how consumers though it is more recyclable than relation to shelf-life." cardboard in some cases. discard packs. Most end up in general waste because that’s most convenient.

While compostable packaging can Furthermore, if they leave food within sound ideal, in reality it depends on packs and discard in the recycling bin, the availability of facilities capable this can result in contamination and of breaking down the materials. This ending up in landfill. requires temperatures reaching 50°C and the exposure To help members find their way through this maze, The to UV light – conditions not always achievable with British Sandwich & Food to Go Association has brought home composting. Industrial composting offers the right conditions, but such facilities are not available in all areas of together a group of packaging and recycling experts with manufacturers and retailers to draw up some guidance, the country. which is expected to be published very soon.

These complexities require a good understanding of

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PACKAGING

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

Key features and benefits: • Extend shelf life and reduce food waste • Excellent clarity to maximise on shelf display • Lightweight, hygienic and safe • Available in a variety of depths • UK Plastic Tax compliant We work hard to stay ahead of a constantly moving consumer world by being agile, innovative and passionate about the possibilities of packaging.

From design and tooling manufacture through to extrusion and thermoforming, we take care of everything in-house.

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

We are members of:

waddingtoneurope.com info@waddingtoneurope.com +44 (0) 1278 410160 www.sandwich.org.uk I 43 Copyright Waddington Europe 2023. All rights reserved.

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PACKAGING deal with infringements of consumer protection law.”

and effective production techniques are developed.

Joe Barry is Prowrap CEO: “Improving the efficiency and professionalism of kitchen operations will attract and retain the best staff.

It might require an investment in equipment, systems and training. Still, the payoff can be substantial, with results including improved morale and a consistent quality of product.

“At Prowrap, we believe kitchens must focus on improving what’s already being done. Our Speedwrap 450 dispenser is a simple but effective tool,” said Barry. “It is conjured by chefs, for chefs, saving time, money and hassle. Our films keep ingredients fresh and workspaces safe, reducing waste and environmental impact.

“Ensure you have the right equipment to make all the dishes you’ve planned and get the right-sized equipment for the expected volume.

With many predicting that foodservice kitchens will continue to see smaller footprints, our Speedwrap dispensers will become invaluable to success.

“Food is the second biggest cost to a restaurant after labour, and unnecessary waste is bad for business.”

FINDING A BALANCE Vegware believes in making the most of sustainability choices by communicating clearly to customers.

“Our approach is to design all our products for industrial composting,

and help our clients UK-wide to access suitable composting options via vegware.com/keentocompost,” said Lucy Frankel, environmental and communications director, Vegware.

“But 250+ of our fibre-based products also have recyclability certification, which we see as an extra benefit in the current EPR policy conversations. The key thing is how the packaging will be after use - what may in theory be recyclable becomes unrecyclable once materials are combined and covered in food waste.

“We have collaborated closely with the waste sector since 2012. This has resulted in many happy clients composting, from independent soup café Union of Genius in Edinburgh to the Royal Opera House in London.”

But what are the challenges?

“Cutting through confusing claims!” said Frankel. “So many cups say plastic-free, but based on a certification scheme which allows up to 0.75% by weight.

Vegware is more careful with our claims. The UK Competition & Markets Authority (CMA) can use civil action and criminal enforcement to

PITCHING WEDGE Global packaging company, ProAmpac, is adopting a two-pronged approach. “As convenience and grocery stores have sought to elevate and expand their food to go offering, attracting consumers and extending shelf-life have become priorities,” said global market manager for food service & fresh food packaging, Irma Carreon Randles.

“To meet this challenge, ProAmpac has introduced its fibre-based Modified Atmosphere Packaging (MAP) RAP Sandwich Wedge to the North American market. Designed for sandwiches and wraps, this groundbreaking step introduces the concept of modified atmosphere packaging to a fibre-based format.

“Crafted primarily from carton board, this speaks to the quality consumers seek, with a more elevated and hand-crafted aesthetic compared to all-plastic packaging traditionally used for modified atmosphere packaged sandwiches. Also, it allows the carton board exterior to be recycled in paper streams, reducing waste-to-landfill and supporting customers’ sustainability goals.

“As foodservice operators aim to attract customers and navigate the challenges of the industry, they face two key concerns: rising costs due to inflation and the growing legislative pressures to adopt sustainable practices,” concluded Randles.

Continued on page 48.

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PACKAGING

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PACKAGING

Camvac unveils game-changing Camfoil Camvac Ltd, a global supplier of metallised and transparent barrier films and laminates, has launched Camfoil.

Developed as a multilayered metallised laminate, it claims to deliver the ultimate light, moisture and gas barrier that maintains high performance throughout the complete supply chain.

Dubbed the future of laminate packaging, Camfoil was created as an alternative to aluminium foil, offering the same functionality and removing many of its weaknesses – ideal for flexible packaging applications. The film is tailored to heat seal through contamination, making it ideal for powdered products such as milk and infant formula, protein and whey powders. It’s also perfect for foodstuffs such as peanuts and other snacks that require robust light and gas barriers.

Typical consumer-end applications include bags, sachets, pouches and lidding film for products as wide-ranging as dry food, dry powder packaging and bulk shipment of high oxygen and moisture-sensitive products – including

household cleaning products. Camfoil is available as a triplex extreme barrier laminate for further conversion downstream, and can supply a print-receptive finished goods laminate with a range of sealant webs, including PE, PET, CPP and OPP. Camvac director of product development, Gary Chalkley, explained: “Camfoil is a truly next-generation laminate that sets a new high bar for barrier packaging. It removes the risk of pin-holing while providing an excellent gas and water vapour barrier and the potential to extend product shelf-life. It’s eminently suitable for extreme applications – for example, vacuum insulation panels that contain silica or liquid cleaning products, as well as regular and powdered foodstuffs.”

Millions of pounds worth of products are transported daily in flexible foil, meaning they could be at risk if their packaging is damaged, incorrectly handled or low quality.

Camfoil delivers complete peace of mind, as it will not flex crack like aluminium foil. Goods stay fresh and usable for longer, offering greater value for money, and the product is compatible with existing packaging machinery.

Chalkley added: “Camfoil is a premium, market-leading product for performance and packaging applications. The laminate is further enhanced by its sealant web which can be tailored to your packaging’s bespoke end use. It utilises locally sourced raw materials, so we’re offering customers improved supply chain resilience too. Camfoil is a first-class material that sustains product integrity through its entire lifecycle. It’s goodbye aluminium foil and get ready for a real flexible packaging revolution!”

For more information, visit camvac.com.

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PACKAGING

OFFERING MORE PACKAGING SOLUTIONS FOR HOT-HOLD OR GRAB & GO HOT FOOD THAN EVER!

FOODSERVICE

Designed for sustainability and built for performance

ProAmpac’s Fresh Food To-Go packaging enhances product and shelf presence while helping customers meet their sustainability goals. Come and speak to our team at Lunch! - Stand L450 to find out what’s new with our Foodservice and Some Like It Hot ranges, and hear about how we can collaborate with you.

SALES freshfoodtogo@proampac.com

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HOTLINE +44 (0) 20 8069 0700

PROAMPAC.COM

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PACKAGING In terms of efficiency for retailers, the RAP Sandwich Wedge is designed to be auto-de-nested and top-sealed inline, allowing for automated off-site packaging and eliminating manual instore filling – streamlining operations and maximising productivity.

BRIGHT SPARKS The earth’s resources are not limitless.

But the idea of a circular economy, where economic activity builds and rebuilds overall system health, is still anathema to many individuals – and changing this mindset is ultimately the biggest obstacle.

"We believe the future of plastics and packaging is both renewable and circular."

“As a growth company introducing novel material to the market, we face many challenges,” said Kaminen. “The main one is balancing sustainability with cost-effectiveness – especially while scaling up material production. Our approach is a focus on packaging solutions where we can offer a reduction of the total cost of ownership. It means that the packaging solution made of Woodly material is hygienic and preserves the quality of fresh products. It’s also

based on breathability. Therefore, customers can reduce costs on food waste or by saving staff time.

“The future of plastics and packaging is renewable and circular.

From a sustainability view, the fossil feedstock will need to be replaced by renewable feedstock and the materials and products will need to be kept in use longer via reuse and recycling.”

With this attitude, progress is inevitable, despite mixed messages emerging from Westminster.

Salad Days at Coveris Leading packaging manufacturer, Coveris, has teamed up with Pollen + Grace, a plant-based food-to-go business, to deliver a new packaging solution for its fresh salads. Committed to making better food easy, it enhances the shelf presence and effectively communicates the brand’s values to consumers.

The sustainably sourced board sleeves and square kraft bowls, with PE coating to prevent moisture ingress, are complemented by clear mono rPET lids which contain a minimum of 30% recycled content.

They’re also stackable to support product visibility and shelf utilisation. Flavours include Mexican Chipotle + Sweet Potato.

Rosanna McCallum, Pollen + Grace’s head of operations, commented: “We’ve spent years perfecting our salads, and we’re delighted to now be able to deliver against a long-running promise of ours: to use this new recyclable packaging together with recycled content, building a circular economy for our packaging.

“It’s been a pleasure collaborating with Coveris, who’ve helped us get this important project over the line against

tight time constraints. Our products have never looked better, and we are so proud of the recyclability credentials the packaging solution offers as part of our wider brand mission to help people eat better,” said McCallum.

Join Coveris at lunch! 2023 on stand L1147 and visit coveris.com to find out more. Check out our show preview on page 28.

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PACKAGING

FOOD-ONTHE-MOVE PACKAGING.

NO

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

Learn more coveris.com/sustainability

BarrierFresh MAP

Kra bowls

BarrierFresh MAP skillets deliver extended shelf life, keeping sandwiches fresher for longer, suppo ing food waste reduction targets

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

VISIT US ON

STAND

L1147 coveris.com

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Heat

EnviroPac™ Bagasse

With dual ovenable and hot-hold functionality, Coveris’ HEAT range provides the pe ect grab-and-go solution for hot food-to-go products

Environmentally responsible for takeaway foods, EnviroPac™ Bagasse packaging is from a renewable and sustainable resource www.sandwich.org.uk I 49

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PACKAGING

Grade A Celebration

In May, Celebration Packaging introduced a new range of double-wall hot drink cups made from sustainable bamboo fibre, under its long-established EnviroWare® brand. The company is delighted to announce that these cups have received a Grade A rating for recyclability.

“When we launched, I was proud to say that they are our most sustainable hot drink cups yet,” said Celebration Packaging MD, Nick Burton. “Now we have certification to prove they are 100% recyclable, the statement is even more true!

“When we created the EnviroWare® brand, over 16 years ago, our declared mission was to seek out more sustainable packaging solutions. We have always believed that the provenance of the raw materials is paramount – but ensuring it can be properly disposed of at end-of-life is equally important.”

The cups are made from FSC (Forest Stewardship Council®) certified bamboo fibre – with a water-based lining

– and are certified commercially compostable. Using the Papercycle Recyclability Assessment Method for fibre-based packaging products and materials, Papercycle Ltd has now issued Grade-A certification that the cups are recyclable in standard paper mills.

“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, such as our fully recyclable bamboo fibre cups, will continue to grow.

The new range of recyclable, insulated, double-wall cups are available in 8oz, 12oz and 16oz sizes, with accessories, including: compostable domed lids, to fit all cup sizes, made from moulded fibre (bagasse) or CPLA; kraft coffee sleeves; and wooden drink stirrers.

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We are the world’s largest PACKAGING manufacturer of biodegradeable food packaging

Innovate • manufacture • deliver A pioneer when it comes to biodegradable disposables, H-Pack works with new materials and state-of-the-art machinery to offer bespoke food packaging, which it supplies alongside parent company, Hotpack’s premium brands.

Everything H-Pack produces is fully biodegradable so new and existing customers can rest assured – our products are the most eco-friendly. From cups, straws and food boxes to plates, cutlery and bags, H-Pack provides the best recyclable lines.

For further information on H-Pack, and for details on the products it manufactures and supplies, visit www.h-packglobal.com or call 01978 855 595.

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HOT FOOD

Taste sensations

Finding the right combination of quality and value for money in the hot food sector is a challenge – but these operators are setting the standards.

Planet Café: Ham Hock

LOWER PRICE POINTS As another distinctly lacklustre British summer fades into memory and temperatures fall, operators in the hot food sector are more finely attuned to customer expectations.

While clear behavioural patterns are somewhat difficult to predict post-Covid, quality and cost are front and centre.

Figures from Mealtrak tell us that the food to go (FTG) sector overall is proving fairly resilient to the cost of living crisis, with the market down 2% in terms of occasions and up 6% by value (reflecting the impact of inflation), over the 52-week period to 10 July 2023.

The winners are multiples and discounters, who are leading the way and seeing 20%+ value growth, probably

driven by lower price points and strong value propositions.

Across FTG as a whole, including QSRs and coffee shops, hot food and drink accounts for just over half of total sales by value (52%) and, with growth in line with the market at 4.5%, this is largely unchanged compared with last year.

But one key trend is that while hot food sales are holding up well, hot drinks are feeling the pressure – perhaps because they are a more discretionary purchase and easier for consumers to cut back on. In coffee shops, in particular, sales of hot food have impressed, up 17% (especially hot sandwiches +29%), while a fall in hot drink sales has held back overall growth to 3.5%. In QSRs, where hot food and drink accounts for over 80% of sales, performance has been weak across the board (+1% value), but hot food has held up better (+3%) than hot drinks, which have underperformed at -9%.

Success in multiples has been driven by ambient FTG and consumer uptake of meal deals. The clear message is to ignore the hot food option at your peril.

DAYTIME SENSITIVE The experts at Lumina Intelligence highlight that more people are having eating and drinking out occasions, but are doing so less frequently. Its recent Eating and Drinking Out Panel revealed that while the dinner day part has seen a decline in occasion share, there’s been a recovery in day part occasions – directly affecting FTG. While the restaurant channel continues to struggle, affordable options earlier in the day are on the rise.

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HOT FOOD “The long-lasting impact of the pandemic has gone far beyond the slow growth of the market though, with consumers now having a greater expectation of quality, fresh, seasonal and often local hot FTG options when purchasing from a grab-and-go site,” said Gary Thacker, sales director at equipment and technology specialists, Fri-Jado UK. “As such, the days of soggy sandwiches and stale baguettes are long gone. Ultimately, the quality hot food marketing is rapidly growing in popularity for three reasons: convenience, choice and quality. We’re increasingly seeing a trend in meal deals across retail and foodservice hot food sectors, growing the value and impulse purchase rate. In our experience, it’s about building a ‘FTG store in-store’ experience and going beyond the stereotypical low-quality, cheap-priced fare.”

Thacker talks about the supermarkets promoting the £5 meal (hello, Waitrose!), whereas we see the independent catering market having more impact by driving an 80p sausage roll or £3-£4 deal, say at breakfast, combined with a hot drink – or perhaps a fresh pasty for lunch. The larger, national groups and chains can’t flex this way, so opportunity is knocking for the independents to stand out.

CORNISH STAPLE Talking of pasties, they carry an enduring quality. This is demonstrated by the World Pasty Championships awardwinning, The Phat Pasty Co., in business for 17 years.

“Customers continue to want wholesome and valuefor-money meals and snacks on the go,” said The Phat Controller, Paul Clark. “The Cornish pasty is an ideal hand-

held snack that’s simple for operators to bake, hot hold and sell direct. It’s also perfect in a deskilled kitchen to offer a hot option.

“People are increasingly interested in where the food is produced and provenance, while recognising quality.

Our Phat pasties use British ingredients, are handmade in Cornwall, delivering interesting flavour options for different dietary and lifestyle choices.

“Plant-based and ‘flavours from around the world’ are catching the imagination. Our Keralan, Cauliflower, Chickpea & Onion Bhaji pasty combines an authentic Indian recipe with British twists. With coriander-infused pastry, shredded onion bhajis and a mango chutney, this provides a rounded spicy flavour as a meat-free option that everyone can enjoy. It’s now also a bestseller across a whole range of operators, found in restaurants, cafés and coffee shops across the country.

“In terms of environmental practices, for every plantbased pasty we sell, we also make a donation to The Word Forest Organisation. This charity plants trees and supports communities in Kenya, allowing us to give a little back with every vegan pasty, sausage roll and pie. Last year, we planted over 10,000 trees and supported the building of a classroom, while offsetting 1,800 tons of Co2,” concluded Clark.

PURCHASE BEHAVIOUR Going back to number crunching at Mealtrak, they’re definitely witnessing a continuous evolution in consumer missions driving FTG purchase behaviour. During and immediately after Covid, there was a marked spike in the importance of the more rewarding eating occasions, with strong growth in purchase driven by three core consumer missions: treats, cravings and hot FTG. While these remain important, they have been counterbalanced over the past year by the impact of the cost of living crisis, with ‘Something not too expensive’ (+17%) and ‘Something quick & easy’ (+15%) taking centre stage. But the message is that a balanced portfolio is essential, in which both hot food and drink have a key role.

This is clear with Jake & Nayns’ offering a unique, one-touch solution for retailers.

Its hero range of Naansters, Burritos and Samosas are complemented by more traditional toasties and subs – all designed specifically for hot holding. The range is supplied frozen, defrosted overnight by the Continued on page 58

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HOT FOOD

Fri-Jado’s small is mighty While the menu is of course a priority, how you present it should never be overlooked.

With the launch of the new Multi Table-Top Display (MTT), equipment manufacturer, Fri-Jado, is set to offer retailers and caterers a perfectly proportioned self-serve countertop unit, ideal for hot and packaged FTG. The MTT is a small-format solution aimed at boosting visibility, sales and flexibility for outlets with limited space.

The MTT unit offers many of the premium features found elsewhere in the Fri-Jado range, but in a more compact footprint. Maximising visibility with its all-glass transparent construction, it features a Multi Temp function offering different controllable temperature zones – meaning operators and retailers can store different foods at a variety of holding temperatures, maximising consumer choice and boosting incremental sales opportunities.

Showcasing Fri-Jado’s globally recognised reputation for innovation, the MMT creates these innovative heat zones through a combination of mild shelf-heating and highly efficient Hot Blanket air circulation technology. The contents of the unit are not only stored at the optimum temperature, but also deliver savings of up to 50% to end-users on energy consumption and costs. The MTT is genuinely plug and play, operating off a standard UK 13amp power supply and available in two widths, with either solid back or rear-loading configurations for maximum onsite flexibility. Just plug in and stock.

Bringing this product to smaller sites helps operators capitalise on the continued expansion of the food-on-themove market. Ideal for displaying a wide range of packaged

hot items – including toasties, baguettes, pies, pastries and even ready-to-serve meals to go – it combines advanced technology with a compact footprint.

Keeping costs low and the food inside in optimal condition for longer, the MTT can boost sales and improve operational performance at a wide range of locations.

The unit also features integrated LED lighting with natural colour reproduction to enhance product display.

Gary Thacker, sales director at Fri-Jado UK said: “We’re delighted to bring this to market. It’s been specifically created with smaller operations across the convenience and hospitality channels in mind. As a company, Fri-Jado is firmly focused on helping customers put FTG in the spotlight, delivering the latest innovation to ensure that our technology both presents and preserves food perfectly, as well as extending in-outlet shelf-life.”

Visit frijado.com for more information.

Grand Central unveiling of bite-sized sausage rolls Frozen food distributor, Central Foods, has launched the KaterVeg! vegan cocktail sausage roll for foodservice.

Ideal for buffets and functions, the KaterVeg! vegan sausage rolls are bite-sized and made from pea protein.

They are available ready-glazed and ready to bake –

offering a mini version of the 4-inch and 6-inch KaterVeg! vegan sausage rolls, also supplied by Central Foods.

MD of Central Foods, Gordon Lauder, said: “The demand for tasty plant-based products continues, both from those who don’t eat meat and flexitarians reducing meat intake.

This new product launch will help foodservice operators serve tasty vegan options to their guests, but which will also be suitable for all.”

The 15g KaterVeg! vegan cocktail sausage rolls are available in packs of 200 and simply need baking off before serving.

Central Foods was founded more than 25 years ago and is a catering partner across the whole foodservice sector. It currently sells to over 180 independent wholesalers, as well as larger national and regional wholesalers.

Check out centralfoods.co.uk.

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HOT FOOD

Bites range at the double for Aviko Aviko’s new Plant-Based Chilli Cheezz Bites have been described as having a tasty and creamy cheese filling, gently spiced with green jalapeno peppers, giving flexitarian diners the ultimate plant-based experience.

Meanwhile, all-new Jalapeno Nacho Cheese Bites are perfect for a quick snack or sharing with friends. They’re crispy on the outside, with gooey nacho cheese on the inside and chopped jalapeno peppers throughout.

Both products have been developed with pubs, fast food and casual dining operators in mind looking to appeal to vegan, vegetarian and flexitarian consumers.

They have an excellent holding ability thanks to a crispy crumb coating, remaining hot long after leaving the kitchen, making them perfect for delivery and takeaway.

Building on Aviko’s expansive Snackables portfolio, the launches are ideal for starters, bar snacks, sides and platters, as well as topping burgers and salads. The PlantBased Chilli Cheezz Bites are a healthier option to dairy equivalents, containing half the amount of saturated fat, 30% less salt and are 2.5 times higher in fibre. While the Jalapeno Nacho Cheese Bites tick the box for convenience, thanks to a cooking time of just 2½ minutes in the fryer.

Mohammed Essa, commercial director UK & Ireland, Aviko, said: “Our Plant-Based Chilli Cheezz Bites and Jalapeno Nacho Cheese Bites take vegan and veggie options to the next level. They will elevate meat-free offerings, appeal to adventurous consumers and work across a range of menus and serving options.”

Both can be cooked from frozen. Operators can get Aviko’s Plant-Based Chilli Cheezz Bites in a 3x1kg case or Jalapeno Nacho Cheese Bites in a 5x1kg case.

Aviko products include Hash Browns, SuperCrunch Fries, Mash, Snackables and more.

For more information, visit aviko.co.uk

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operator, cooked in-store, then hot held for up to four hours by the operator.

It includes Cuban, Truffle Mushroom & Emmental, Smoked Ham & Cheese, Creamy Chicken & Bacon, Bombay Sandwich, Grilled 4 Cheese, Kansas City BBQ and Meatball Marinara. Jake and Nayns’ hot FTG is marketed as a perfect solution for retailers wanting to offer customers something hot and delicious, without compromising on quality.

DISCOVERING A NEW PLANET Deli Lites is a chef-led producer, creating fresh, frozen and baked goods. Established in County Down, Northern Ireland, by co-founders Brian and Jackie Reid (pictured), the footprint of its products extends across Ireland, the UK, Europe and beyond. Celebrating 25 years of operation in 2023, their offering comprises three distinct branches: Deli Lites, Planet Café and private label, with each facet bringing its own distinct value proposition.

“Planet Café is a direct response to market feedback from the foodservice sector,” said Jackie. “We understand the modern-day challenges faced by businesses, such as skilled staff shortages, food wastage and diminished margins, to name a few. That’s why we have developed our premium hot eat range, catering specifically for businessto-consumer needs.”

This is crafted by skilled chefs, optimising kitchen processes, facilitating the seamless delivery of top-tier

05/09/2023 13:43

products. The fact they can be prepared in less than two minutes and are customisable to individual preferences illustrates how the hot food sector is one of the industry’s most innovative.

“It’s the perfect solution for a whole range of settings, from hospitality to retail, travel, hotels and even student campuses,” continued Jackie. “Since its soft launch earlier this year, Planet Café is now available in more than 40 countries. Over the past 12 months, we have seen a strong consumer focus on functional fresh foods – that nourish your body, gut and wellbeing. Within our Deli Lites range, we have just launched fabulous Super Salads, inspired by our team’s international travels. Our three new options can be eaten hot or cold in the upcoming autumnal months: Salt and Chilli Chicken; Super Grains and Greens; and Singapore Style Chicken Noodle.

“Our team of highly skilled development chefs works hard to innovate and create new and exciting products before they go through our rigorous NPD process. We even travel on food safaris to experience authentic cuisines and incorporate these to create a point of difference. I guess this is one of the reasons our entire product range has been so successful,” concluded Jackie.

Planet Café will be showcased at the lunch! 2023 show on 27-28 September at Stand L649. Check out part two of our preview on page 28.

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HOT FOOD TO HAVE AND TO HOLD It was 30 years ago that Alan Nuttall launched a Fresh Food Solutions operation to supply hot, cold and ambient food display equipment. This became known as Flexeserve, who patented hot air recirculation technology – and have a unique insight into the FTG market.

“We understand that today’s consumers come with various dietary needs,” said Flexeserve head of customer development, Holly Francis CFSP. “We’ve observed a significant uptick in consumers seeking high-quality on-the-go meals – so our hot-holding units are designed to maintain the integrity of diverse foods. For businesses, this means they can confidently serve a variety of products; whether they’re gluten free, vegan or catering to any other requirement, knowing the taste and texture will be preserved. We also work with partners to share insights on best practices for managing cross-contamination and ensuring a safe environment for all foods.”

Flexeserve certainly assess the bigger picture. “This is not just about selling units, but transforming the FTG experience,” continued Francis. “Our vision encompasses technological advancements and a holistic approach to

sustainability, customer experience and global food trends.

We aim to empower businesses globally, regardless of size, to offer exceptional experiences every single time.”

Observing the trend towards sustainability, Flexeserve has been investing in R&D to make units that ensure quality and support environmentally friendly packaging solutions.

They’ve also pivoted energy efficiency and explored partnerships with sustainable packaging providers.

“Our upcoming product line offers ‘true hot holding’ for operators with limited floor space,” confirmed Francis.

“We have developed an exciting under-counter variation of our revolutionary Flexeserve Hub. The only unit that can hot hold your packaged food orders – ready for purchase,

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HOT FOOD pick-up or delivery. This solution significantly empowers sandwich, FTG and café operators to maximise the delivery and grab-and-go menus, while saving on energy costs.

“The under-counter Flexeserve Hub utilises our patented air recirculation technology – the same found in our Flexeserve Zone – to hot hold packaged products of any

shape or size, all kept in perfect condition. This enhances the consumer experience and potentially drives up sales.”

With a range of pricing models, including leasing options, allowing outlets to use their units without a heavy up-front investment, Flexeserve continues to offer flexibility in challenging times.

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05/09/2023 13:43

More than a filling

What is the approach of Kerrymaid in the current sandwich cheese sector?

The cheese sandwich is still a lunchtime icon and cheese, as the main ingredient or alongside other fillings, is a go-to choice for many consumers. Quality is therefore a top priority. We have set the standard in casual dining and food to go with our Kerrymaid Slices – they are easy peel and melt consistently to make the lives of caterers easier in the kitchen.

Delivering a rich and creamy taste every time, our Kerrymaid Slices are the perfect topping for sandwiches, paninis and burgers.

Diet choices, such as dairy-free and vegan, are now more commonplace on menus across the UK, which has led to the increased popularity of nondairy cheese in sandwiches. Meeting the growing demand for non-dairy cheeses in the sandwich sector, Kerrymaid Vegan Slices offer the same great taste, texture, melt and cohesion associated with Kerrymaid Original Slices – perfect for operators seeking to offer vegan sandwiches,

Thanks to over 30 years of dairy expertise, Kerrymaid’s knowledge of sandwich cheese is vast. So, we caught up with brand manager, Karen Heavey.

toasties and paninis, which do not compromise on taste.

Obviously, foodservice and hospitality is under great pressure, with lower disposable incomes and higher costs. How are you adapting to these challenges?

Customers expect affordability, but also high quality when it comes to sandwiches, so it’s crucial to pick your fillings wisely. Shoppers will be less likely to return if they’re not getting value for money. As an integral sandwich filler ingredient, it’s important to use a cheese that offers high performance. Kerrymaid Grated provides even more melt than standard cheddars and little oiling, ideal for hot sandwich options. It also comes in white and red varieties, so you can increase menu options by changing up the colour.

Consumer tastes are much more discerning and global. How does Kerrymaid balance this with traditional products?

People are also open to trying new offerings, and as cheese pairs well with multiple ingredients, caterers should never be afraid to get creative and experiment with fillings to mix

up the selection on a weekly basis.

Consumers expect plant-based alternatives to taste and perform like regular dairy, so when it comes to innovation, there can be a lot of crossovers with the broader trends we’re seeing in the category – whether that’s around indulgence, fusions of traditional and globally influenced flavours, and products with additional nutritional credentials.

What does the future look like?

We’re seeing two main avenues for innovation in the wider dairy and dairy alternatives sector. That’s either decadent, worth-the-calorie treats, or products that still taste great but have better-for-you qualities. With three in five consumers globally reportedly looking for food and beverages that offer healthy indulgent options, finding that sweet spot between the two will be important in 2023 and beyond.

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SANDWICH CHEESE How do you approach the sustainability/CSR model?

What the catering channel requires is support from suppliers. So, here at Kerrymaid we’re working hard to ensure our products fit the needs of a sustainable kitchen, as well as ticking the all-important boxes of taste and nutrition. Much of the food and drink we eat has a vast and global supply chain, so understanding the provenance of ingredients is increasingly vital for caterers. We’re proud that all milk used in our Kerrymaid dairy products is sourced and manufactured in Northern Ireland.

The environmental impact on local ecosystems of producing ingredients should also be considered, which is why all the palm and coconut oil we use is sustainably sourced, with the palm oil RSPO certified, minimising its impact and maintaining a supply chain for years to come.

Kerrymaid is also a Soil Association Food for Life Supplier. The Food

for Life Served Here Award is an independent endorsement, backed by annual inspections, for food providers taking steps to improve what they serve. The aim is to encourage and reward caterers who serve fresh food, sourcing environmentally sustainable and ethical produce – and we’re pleased to be part of this process.

sites to optimise CO2 emissions and reduce Scope 1 & 2 emissions by 2030. We purchase 100% renewable electricity for our manufacturing hubs, while Kerrymaid sites are also 100% zero waste to landfill. Finally, we have a target of a 15% water reduction on manufacturing sites by 2025.

For more info on the Kerrymaid portfolio, visit kerrymaid.com.

What about packaging and manufacturing?

The foodservice industry, certainly has a large packaging footprint. As a supplier, we want to do our bit to help caterers reduce waste, which is why all our outer boxes are recyclable. Some of our inner packs are recyclable and Kerrymaid is working towards changing this going forward.

We’re on a journey to minimising our carbon footprint, and targets are in place for our manufacturing

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SANDWICH CHEESE For mature cheddars, retail clients in particular are The inside track choosing to ‘grade’ their own to ensure they get a taste

Here are some top tips from Monica Chauhan, commercial manager at Bridge Cheese, on choosing the right filling.

Whether you are looking to cut costs, offer consumers something different or attract customers, these are the five things to consider when changing up the cheese choices in your sandwiches, wraps and paninis.

PRICE Although cheese prices are starting to come down due to lower market demand, food inflation is still keeping ingredient costs high. As such, many sandwich and food to go providers are looking for products that offer best value, so they can conserve margins while limiting price increases to the consumer.

Swapping to cheese, which offers better value for money, doesn’t mean moving away from natural products or compromising on taste or quality. Creating custom blends is a great way of maintaining taste while reducing costs. For example: combining a flavoursome mature cheese with a lower cost mild cheddar.

Finer grate formats also allow businesses to give the visual of lots of cheese but by using less product.

FLAVOUR AND TEXTURE Bold-flavoured products – such as smoked cheese blends – remain popular, particularly for hot sandwiches, but flavour changes are largely more subtle in 2023.

Why not tweak something that works to consolidate SKUs and costs, rather than going for something new?

Blending mozzarella with Emmental or mature cheddar can deliver additional taste, while maintaining the ‘stretch’ quality.

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profile matched to their exact specifications, creating a point of difference from competitors.

Changing the texture can also deliver transformation.

Customers are opting for a soft, creamy Italian-style mozzarella, over the more American chewy, stretchy type.

The slight crunch of lactic acid crystals in an extra mature farmhouse cheddar is also a popular swap in place of a smoother mature cheddar.

COLOUR Switching from white to coloured cheddar is a simple way of making a sandwich or food to go product more visually appealing. Further flavour can also be added by switching to a mature coloured cheddar, to ensure consumers can see a change but without compromising on flavour profile.

DIFFERENT DIETARY OPTIONS Trying to get healthier never really goes out of fashion, and lots of customers introduce lower-calorie versions of products – and cheese choice can help. We have consistently strong demand for reduced-fat cheeses for sandwiches, toasties and hot eat products like omelettes.

Introducing mozzarella, which has a lower fat content than cheddar, is prevalent.

SERVICE When businesses are under pressure, switching options can have a positive impact on service too. For example, moving to a finer grate for a burrito or taco means the cheese will melt faster, so customers are served quicker. Not to mention, there’s a potential energy cost saving from the shorter cooking time.

For more information, visit bridgecheese.com.

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SANDWICH CHEESE

A taste for premiumisation and vegan Around Noon has become one of the UK and Ireland’s leading food to go manufacturers. With over 30 years’ experience, they now produce an extensive range of chilled, hot, frozen and bakery products across four manufacturing sites in Newry, Northern Ireland and Slough.

Having recently acquired The Soho Sandwich Company, innovation in the cheese sector will continue to be a major priority.

“Every year, across the business and our ranges, we use up to 485 tonnes of cheese product,” said Mark Arnold, head of development. “One of the major current trends in the industry, which we at Around Noon are adapting to, is premiumisation driven by evolving consumer habits – which are increasingly focused on the provenance of what they’re purchasing and the ingredients used in their manufacture. In response, we’re moving more towards farmhouse cheese products across the business, where provenance and local sourcing is a priority for the discerning consumer.”

While sandwich cheese is probably as reliable as they come when it comes to consumer choice, there is one notable trend. “Perhaps the biggest area of growth is the rise of vegan,” continued Arnold.

“Its popularity and mainstream availability has increased massively in recent years. Historically, it was considered lower quality, but manufacturing standards and renewed focus on NPD within the supplier network has seen vegan cheese rise to become a higher-quality product. For example, at Around Noon we use a vegan Applewood. It’s superior to what was available a few years ago; so much so, it has become a premium stable of the lines we supply to transatlantic airlines.”

This popularity is highlighted by the dozens of varieties available at major supermarkets and independent retailers.

“Seasonally, brie – generally associated with our Christmas ranges – is becoming increasingly popular outside of the holiday season, making its way into a range of products for customers in the coffee shop sector.”

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ARTIFICIAL INTELLIGENCE

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To make artificial intelligence work at its best, it needs data – and the time to start preparing is now, says Mezze’s Hugo Walker.

GAME-CHANGING You’ve heard of artificial intelligence… and no longer just in the realms of sci-fi. The BBC News website has produced over 100 articles mentioning AI frontrunner ChatGPT this year alone.

The next place you’ll hear about it, if you haven’t already, is in your own boardroom. You may have discussed ‘online’ or ‘the cloud’. Now, you probably use both. And this presents a few questions: What do you do about AI? How does AI fit into the food industry and food manufacturing?

Feed a million pictures of frogs into an AI programme and it can reliably identify further images as either ‘frog’ or ‘not frog’. A human can do it after one. So, why is AI such a gamechanger when brains are so superior at, for example, frog identification?

Once the AI model is trained to identify frogs, it can process thousands of images in an instant; millions in a day. A person could

manage a thousand or so. And the AI can be trained further – different types of frog, say. Gradually, it becomes more useful (and just as fast). That’s why selective automation processes using AI are so exciting.

HOW CAN AI HELP MANUFACTURERS? We see AI in food manufacture as a game-changer too. Imagine being able to automate your ordering processes with minimal human

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ARTIFICIAL INTELLIGENCE

input. The AI can be trained to recognise ordering patterns before the orders have arrived, allowing food manufacturers to streamline processes, reduce waste and increase efficiency.

And while that might sound a long way off, the time to start training your AI model for future deployment is now.

Implementing AI is not done by simply buying some software and booting up the machine. You need the data. The AI needs the data.

All AI is driven by machine learning.

The computer programme is given a gigantic set of information (called ‘training data’) and instructed how to use it. If you provide AI with enough data, it can use that to make fast, accurate decisions and predictions.

At Mezze, we see opportunities for food manufacturers to get ahead of their competitors using the power of AI. There are a variety of exciting ways AI could help your future business, but only if you do the groundwork to ready your data for the AI revolution when it comes.

WHY IT IS RELEVANT NOW You might be thinking that AI is a long way off for food manufacturers. Surely, it’s just another technology buzzword that makes a lot of noise, before gradually incorporating itself into the general run of business operations?

Once upon a time you didn’t have a website, then an agency built you

one. You had a big computer with all your files on it, then someone from IT moved them to the cloud. Come the time for AI, someone in your operation will flick a switch and you’ll enter a new era of computer-assisted food manufacturing success. Won’t you?

You won’t, and here’s why.

Remember the data? The million frog pictures? Before anyone flicks any AI switches in the business, they are going to need masses and masses of your data. And because this is going to be used to train the AI, it needs to be properly collected, structured and organised to maximise the ‘intelligence’ of your future business.

More efficiency, less waste, less stress and better customer relations. Imagine knowing – with a high degree of accuracy – what your customers will order and when.

So, before someone flicks a switch to turn on AI (which we are all too ready to help with when the time comes), you probably need at least a couple of years’ data assembled and organised within your business. The more data you use to train the AI, the better the results (and the profit, and the waste reduction, etc). Starting to collect AI training data right now doesn’t tie you to a start date – it just means that when you’re ready for AI, you’re actually ready. You’re not two years away from being able to implement something useful. You

don’t have to watch helplessly as more organised competitors begin to reap the rewards.

In PwC’s Annual Global CEO Survey 2023, 76% of CEOs said they were investing in ‘automating processes and systems’ in the next 12 months.

It was the top answer in the future investment category. Nearly 70% said they were deploying technology classified as ‘cloud, AI and other advanced tech’.

ChatGPT launched less than two months before that survey was published. It’s unlikely it was a factor in the responses. AI’s progression into the mainstream will push those numbers further. Can your food manufacturing business afford to be left behind?

HOW TO ORGANISE DATA At Mezze, we are a trusted partner in your future ordering journey.

We build AI tools for the food manufacturing sector and understand its precise needs and quirks. And because we serve a single vertical, some of our third-party data (not yours) can be implemented in ways that are specifically useful to food manufacturers.

Industry AI isn’t for early adopters any more, even in the food business.

Everyone has something to gain from better data, even if they don’t know when or how they’ll use it. Think of it as charging a battery for something you don’t anticipate using straight away. You’ll be glad you did when you need it.

If you are looking towards starting your journey towards an AI food industry future, Mezze can supply you with the tools to collect, structure and organise your data.

We can also talk to you about the best ways to use it for your business.

And when ready to flick the switch, we’ll be here to help you do it. We even have a sector-leading AI platform for you to use.

For more information, contact Mezze at hello@mezze.io.

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Tud

NEWS Does your Espresso Machine need a

Service or Repair?

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

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

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

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

CALL TUDOR NOW on 01708 866966 1

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

2

Offer available on their 3rd coffee case order.

Learn more about the Tudor range of products visit

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

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

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PEOPLE MATTERS

Teamwork makes the dream work Worknest helps business owners proactively solve staffing issues. Here’s their guidance to navigating toxicity in the office.

MOVING QUICKLY AND ACCOUNTABILITY Toxic employees are a product of the environment in which they operate, only thriving because the system allows their behaviour. As such, they often serve as indicators of a broader cultural problem within an organisation. If you have one troublesome member of staff, you’re likely to have more.

Therefore, the ultimate goal should be to cultivate a safe, professional culture.

Given the potential consequences of letting things slide, it’s crucial that organisations address toxic behaviours promptly and effectively.

Failing to do so not only jeopardises the wellbeing of the workforce, but is likely to compromise productivity, tarnish your reputation and hinder overall success.

Hold individuals to account when they haven’t met expectations and encourage others to do the same – in a supportive way. For example, if there is a team target and an employee isn’t pulling their weight, other members should be able to challenge this behaviour. Complainers and toxic individuals tend to avoid taking responsibility for the things they complain about. Where possible,

empower employees to address the issues they raise.

Additionally, call out toxic behaviour, ensuring it’s the right time and place.

the issue from occurring – and avoid bringing new staff into a ‘leaky bucket’.

LEAD BY EXAMPLE Setting clear expectations for employees regarding performance and attitude – in alignment with your core values/principles – ensures clarity and prevents employees from pleading ignorance later on. But if you have set those expectations, it’s imperative to follow through when they’re not being met. In contrast, it’s an opportunity to create a positive work environment when they are met or exceeded.

Leaders who model positive behaviours can influence others to do the same. It provides a basis on which to challenge those falling short.

But it’s also imperative to accept that some people won’t change or improve, despite your best intentions and interventions. By acknowledging this, you can mentally prepare for the possibility of a more formal approach.

Only by taking steps to address the cultural problems that may be breeding toxic behaviours and resolving the underlying root cause(s) can organisations effectively prevent

BUILDING A CASE Collecting evidence of toxic behaviour can be challenging. However, it’s crucial to have substantiated information before taking any action, to ensure that your steps are reasonable and justified, thereby minimising risk. Here are several tools that can be used: ● Observations: Direct observation by yourself or the person responsible for handling the matter is invaluable. It provides a first-hand account of the toxic behaviour and its impact. ● Employee comments: Pay attention to what is said by other staff members, whether it’s casual remarks or more direct interaction. ● Feedback surveys: Used regularly, these allow staff members to anonymously express experiences and concerns, providing additional evidence. ● Meeting notes: Capturing instances where toxic behaviour was discussed or reported. ● Absence record: Properly

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PEOPLE MATTERS documenting absences is essential, as this can sometimes be indicative of a problem. ● Missed deadlines: This type of evidence demonstrates negative impacts on productivity and collaboration. ● Exit interviews: These offer valuable (and often more candid) insights from departing employees. While it’s important to consider potential biases, if multiple employees identify similar toxic behaviours, it strengthens the body of evidence.

You must remember that these issues are often hidden and not always visible to those in authority.

Toxicity can manifest in subtle ways, which is why you need to rely on a combination of evidence.

AVOIDING COMMON MISTAKES When dealing with common toxic behaviours in the workplace, don’t wait for a formal complaint to start investigations. Promptly address any concerns or reports, as a proactive investigation can prevent further escalation.

Additionally, never turn a blind eye to performance concerns, lateness or other behaviours that impact other employees. Allowing such issues to continue merely breeds resentment, disrupts productivity and harms team

dynamics. This also applies to ignoring witness behaviours or conflicts between employees. Incidents need to be actively addressed to prevent a toxic environment from persisting and worsening.

Finally, do not allow personal opinions to cloud judgement. Remain objective with decision-making.

Relying on objective criteria ensures fair treatment and builds trust, while minimising allegations of bias or favouritism.

WHAT HAPPENS NEXT? In general, when dealing with this type of situation, follow a three-step process: 1 Document issues and incidents Gather as much evidence as you can, including as many previously mentioned examples as possible.

2 Investigate if: ● A complaint is made (formal or not) ● You suspect there might be an issue ● You believe (based on an exit interview, for example) that an employee may be leaving due to another employee’s behaviour.

3 Take appropriate action ● If this is the first time the employee has been reprimanded for their behaviour, an informal discussion/ letter of concern may be appropriate. ● Crucially, you will need to ascertain

whether you are dealing with a conduct or performance issue, as this determines which policy applies.

CONCLUSIONS According to a Worknest survey of 446 employers, the majority of attempts to address toxic behaviours in the workplace fail. Around 50% of employers reported that it persisted following discussion with the employee. In 37% of cases, the employee initially took on board the feedback, but then reverted to type.

It is normally recommended to address an issue informally first.

However, if this doesn’t work, it may be necessary to initiate formal disciplinary proceedings, in line with your established processes. Moreover, if the employee’s toxic behaviour is accompanied by signs of poor performance or excessive absence, it may be appropriate to address these issues concurrently. Document these instances to support your case.

Remember, the more evidence you have, the easier it is to make change.

From the moment you are made aware of concerns, ensure meticulous documentation of all incidents, discussions and actions taken. Also keep in mind that toxic behaviour can manifest in various ways and encompass a range of actions. It must be dealt with on a case-by-case basis, and your response should be tailored to the specific circumstances.

British Sandwich Association and Food to Go members get an ‘initial free call for Employment Law or Health & Safety advice’. Contact WorkNest via 01244 667120 or sandwich@worknest.com to redeem. Remember to quote that you’re ‘BSA’ members.

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NEW MEMBERS

The widest and most sustainable range of packaging solutions for food to go, takeaway and delivery.

The latest innovative product launch from Sabert is Snap2Go, a fully recyclable solution for chilled meals and food-to-go outlets.

Sabert Corporation Europe is a leading global manufacturer of innovative packaging solutions for chilled and hot food to go, takeaway and delivery.

Celebrating its 40th anniversary in 2023, Sabert provides innovative, value-added products to the highest quality standards, supported by outstanding customer service.

Our mission is to offer our clients the best guarantees in terms of quality, safety and service. We also deliver best value, coupled with exceptional functionality and best-in-class sustainability credentials.

Everyone agrees that Sabert makes food look great!

The environment remains our core concern, and we have implemented many measures which demonstrate our deep commitment to protecting the environment and promote a circular economy.

For example: our BePulp product is made from natural and renewable fibre residue of plant origin; we use recycled PET; and we use 100% of our own production waste, while investing in production tools that use less energy.

We offer an array of packaging solutions across a multitude of materials to suit the precise requirements of the end user and the waste stream in operation.

Our functional and recyclable Paper Collection – made from FSC™ certified paper – offers a natural look with great

performance, while our natural and recyclable BePulp solutions deliver exceptional performance and represent the best choice in sustainable packaging.

Our recycled and recyclable attractive clear rPET solutions are the perfect way to showcase freshness in food, while Fastpac is the best-performing range of microwavable solutions for hot delivered meals.

Sabert also offers the widest range of platter solutions on the market, and has recently launched Snap2Go, a fully recyclable solution for chilled meals and food-to-go outlets.

In addition, many of our product ranges can be customised to suit clients’ branding requirements.

As a consultative business, Sabert can ensure that operators are using the perfect packaging solutions to best fit their business, while helping them improve their sustainability criteria.

Visit sabert.eu

Our story started in 1888 when Frank King opened up a butcher’s stall in Wigan’s famous Market Hall. Mr King’s stall went from strength to strength and quickly gained a reputation for quality and service, especially with his homecooked meats.

Just as Frank King did 135 years ago, we still manufacture products of the highest standard, surpassing the quality of our competitors, while simultaneously keeping prices comparable. Specialising in full muscle products, we are now proud to be one of the nation’s favourite cooked and sliced meat manufacturers, supplying the finest cooked pork, hams, gammons, beef, poultry and charcuterie all around the UK. For more info, check out kingsfinecookedmeats.co.uk 72 I www.sandwichandfoodtogonews.co.uk

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New Website Launch www.BuffetPackaging.co.uk More Platter Options

Lower prices

Your first choice for analytical testing.

More Environmentally Friendly options Offering you a ‘One Stop Shop’ of testing services

www.BuffetPackaging.co.uk Tel: 0330 0880 712 Email:sales@buffetpackaging.co.uk

Smoked Turkey Rashers

• Allergens • Chemical and Nutritional • Pesticides and Contaminants • Vitamins and Additives

• Microbiological • Technical Services • Sensory Testing • Cooking Validation • Training courses

Unbeatable service Nationwide sample collection service and 6 accredited food testing laboratories

Uncompromising quality standards UKAS accredited to ISO 1702 & RSA approved

Helping your business every day Industry-leading portal ‘ALSolutions’ provides quick access to your test results

Your Trusted Partner In-house Technical Services team to help optimise your testing schedule and assist

with food safety issues

e: sales.uk@alsglobal.com t: +44 (0)1354 697 028

www.als-testing.co.uk Volys Star UK: Shaun Slipper 07884 027 645 shaun.slipper@volys.co.uk www.volys.be

r i g h t s o l u t i o n s . r i g h t p a rt n e r.

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NEW MEMBERS manual processes, our integrated suite of tools streamlines operations, enhances efficiency and drives sustainable growth.

Step into the world of Allsop Software, where innovation meets your needs in the food and beverage industry.

With over 25 years of experience, Allsop Software is your dedicated partner in transforming hospitality and the food sector. Established by Trevor Allsop in 1996, we’ve evolved into a dynamic, Belfast-based software company, proudly serving Ireland, the UK and US. Our mission is simple: to revolutionise the way food and beverage companies operate, grow and succeed.

We combine our deep industry expertise with innovative software solutions to provide a comprehensive platform tailored to your needs. From workflow automation and preparation for digital transformation to reducing

WHAT SETS US APART? 1. Industry focus: We are dedicated solely to the food and beverage sector, allowing us to understand your unique requirements and tailor our solution accordingly. Our specialised knowledge allowed our food and beverage customers to successfully automate 1.5 million order lines.

2. Powerful technology: Our state-of-the-art SaaS platform has automated the processing of £52.5 million in sales value, enabling faster order fulfilment and enhancing customer satisfaction.

3. Scalable and flexible: From a small start-up with hundreds of orders to a large enterprise, our platform is designed to scale your business.

Our automation solutions have

allowed companies to increase sales revenue by an impressive 40%, without incurring additional costs or hiring new team members.

4. Exceptional support: We go above and beyond to ensure success. Our dedicated support team is always ready to assist, providing timely guidance and resolving any issues that may arise.

5. ROI-driven results: We understand that investing in technology is a strategic decision, and we are here to help you achieve a significant return. By optimising your operations with us, you will notice an impressive average ROI growth of 60%.

Unlock the power of our industryleading automation. Remember, the future of your food and beverage business starts here. Let’s shape it together.

For more info on Allsop Software, visit allsop.software.

NEW PRODUCTS

Martin joins H-Pack to head merchant sales David Martin has joined Europe’s packaging one-stop shop, H-Pack Packaging, as head of merchant sales. Arriving with his own established team – Andrew Binks as administration manager and Andrea Rogerson as head of customer service – David will take over the running of all UK and European merchant sales.

H-Pack is the UK arm of leading, global food packaging brand Hotpack, offering bespoke custom products, working with pioneering materials and technology, along with its internationally recognised, premium lines.

David is delighted to have joined at what is an exciting point in H-Pack’s journey: “In a world that demands eco-friendly products, there is a hunger for more choice and alternative materials and goods.

H-Pack has invested heavily in development and is on the brink of launching game-changing recyclable lines. There’s huge internal anticipation from senior management and the

business is currently being reassessed to maximise every opportunity, which is where me and my team come in.

“This is a great fit for me as I can help with the current streamlining process to prepare the groundwork for future growth and oversee a period of managed new business and increased revenue for a company that deserves to be front and centre in the UK market.”

Managing director of H-Pack, Dharmendra Sharma, said: “David is a big name in the industry and held in the highest regard. He is hugely knowledgeable of all aspects of the business and is well-versed in the current state of the UK packaging market and the challenges it currently faces.

We’re confident he will make a great impression at H-Pack and send profits soaring for merchant sales. The whole team is looking forward to the coming months and the sharing of expertise that will lead us to the next level.”

H-Pack trades from a site on the outskirts of Wrexham and supplies to blue-chip companies operating in retail, aviation, catering, hotel and leisure, as well as key government departments. There are plans in place to extend the current factory and warehouse space.

For details on H-Pack products, visit https://h-packglobal.com/ or call +44(0) 1978 855595.

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PACK

SEAL

SELL

QUALITY HEAT SEALING MACHINES FOR SANDWICH, WRAP, SALAD AND READY MEAL PACKS Here at Soken Engineering we have 20 years experience, including worldwide sales.

Our innovative UK built all electric machines range from low-cost entry level to high throughput production line models.

SOKEN ENGINEERING IS PART OF THE JENTON GROUP

• Increases shelf life (for up to 3 days) • Less food waste • Greener packaging options • Food-to-Go and Convenience packs • Medical, Pharma, Parts

FROM SINGLE PACK MANUAL TO HIGH SPEED LINEAR AUTOMATIC MACHINES

www.sokenengineering.com

+44 (0)1256 892 194

Read it online sandwichandfoodtogonews.co.uk

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NEW PRODUCTS

Irish food to go charmed by Soken’s heat sealing reliability

Having five Soken heat sealing machines and another on order, Brunch Box is a longstanding advocate of the British engineering firm’s sandwich packing systems. Sales director, David Masters, describes the company’s Soken kit as being so well-engineered and reliable, in 10 years they’ve never had a machine go down long enough to

interrupt their tight seven-day production and delivery schedule.

Having trialled several other manufacturers of sandwich packing systems over the years, David says that Soken machinery is ‘hands-down the best’ for efficiency and delivering sandwich freshness to their Irish consumers.

“Our Soken machines have repeatability proved their worth,” he exclaimed.

Read the full Brunch Box story at sokenengineering.com/news/

Herald provides the finishes for a perfect lunch Quality food packaging supplier, Herald, has all the products needed to complement lunch on the go.

Herald is highlighting its status as a one-stop shop for catering disposables by showcasing its most popular lunchtime food packaging and auxiliary products – salad bowls, soup containers, sandwich flags and wrapped cutlery.

Aimed at the discerning caterer and food-to-go outlets, the kraft salad bowls are designed to highlight the quality of the culinary offering, available in a selection of sizes, with PET lids.

The double wall kraft and white soup containers provide an instant win for those offering soups to accompany a luxury sandwich selection. Again, available in an assortment of sizes, these superior containers can accommodate a multitude of uses, from soups and noodles to desserts.

With supplementary products including wrapped cutlery, meal packs, sandwich flags and, of course, a full selection of paper and bagasse cups and food boxes, managing director of Herald, Yogesh Patel, believes Herald has earned its positioning as the go-to supplier for the best eco-friendly packaging choice: “We’ve raised our game by focusing on the expansion of our

sustainable product range across the board this year.

“Customers want more choice when it comes to ecofriendly goods and there’s a definite appeal to being able to source all sustainable products from the same supplier.”

For further information on Herald and its products, log on to heraldplastic.com or call 0208 507 7900 to order a copy of the catalogue.

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NEWS

We’re taking this to go!

Lightweight ° Robust ° Sustainable

Changing the landscape of food to go, Reflex Pack Plus introduces their new range of sustainable food to go skillets, offering options to suit a range of needs. From fully recyclable and sustainably sourced, to plastic free and lightweight.

The Hardy One The Plastic Free One

The Full Package

Get in touch to find out more!

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BSA Product Index ADVISORY & CONSULTANCY SERVICES Bespoke Software Allsop Software Mezze Planglow Ltd. Business Systems Allsop Software Mezze Computers & Software Allsop Software Planglow Ltd. Factory

DRINKS

FISH PRODUCTS

Chutneys

Juices

Crayfish

Leathams

Leathams

Leathams

Royal Greenland Ltd.

Duck

Prawns

Dartmouth Foods

The Ingredients Factory

EGGS & EGG PRODUCTS

H Smith Food Group plc

H Smith Food Group plc

Zafron Foods Ltd.

Eggs (hard boiled)

Royal Greenland Ltd.

Ham

Relishes

Fresh-Pak Chilled Foods

Blenders Leathams The Ingredients Factory Zafron Foods Ltd. Pickles

Grote Company

Leathams

Food Attraction Ltd.

The Ingredients Factory

FSC Millitec Food Systems Ltd.

Salsa

Soken Engineering

Blenders

Zafron Foods Ltd.

Zafron Foods Ltd.

Food Safety Planglow Ltd. Nutrition & Allergens Planglow Ltd. Retail Food Attraction Ltd. FSC BAKERY PRODUCTS Tortilla & Wraps Food Attraction Ltd. Mission Foods BREAD & ROLLS

Stonegate Egg Products Fresh-Pak Chilled Foods Futura Foods UK Ltd.

Zafron Foods Ltd. Dressings Blenders

H Smith Food Group plc Royal Greenland Ltd. Tuna

FOOD WHOLESALERS Country Choice Foods

EQUIPMENT & VEHICLES

FRUIT

Buttering Machinery

General

Deighton Manufacturing

The Ingredients Factory

Grote Company

Guacamole

Deighton Manufacturing Grote Company

Leathams INSURANCE Insurance Protector Group LABELS Planglow Ltd.

Millitec Food Systems Ltd. Depositing Machinery

Dawn Farms UK

Futura Foods UK Ltd. Leathams Yoghurt Futura Foods UK Ltd.

The Ingredients Factory Zafron Foods Ltd.

Snowbird foods Turkey

Gierlinger Holding GmbH

Fridays

H Smith Food Group plc

Leathams

Kings Fine Cooked Meats

PACKAGING

Dartmouth Foods H Smith Food Group plc Kings Fine Cooked Meats Leathams

Jiffy Trucks Ltd.

Charcuterie

Retail Display Flexeserve

Deighton Manufacturing Grote Company Millitec Food Systems Ltd. Soken Engineering

Dartmouth Foods

ORGANIC PRODUCTS

Mobile Catering Vehicles

Sandwich Making Machinery

Blenders

Leathams

Dew Valley Foods

Reflex Lables

Sauces & Ketchups

Gierlinger Holding GmbH

Leathams

Grote Company

Fresh-Pak Chilled Foods

Cheese

Sausages

Kings Fine Cooked Meats

Jacksons Bakery

Zafron Foods Ltd.

Leathams

Bawnbua Foods NI

Cutting & Slicing Equipment

Blenders

CHEESE & DAIRY PRODUCTS

Kings Fine Cooked Meats

H Smith Food Group plc

Food Attraction Ltd.

Blenders

H Smith Food Group plc

Bacon

Planglow Ltd.

Leathams

Gierlinger Holding GmbH

MEAT PRODUCTS

Beef

Mustards

Dawn Farms UK

Soken Engineering

Labelling Systems & Barcoding

Spreads (olive)

Dartmouth Foods

Reflex Labels

Mayonnaise

BUTTER & SPREADS

Pork

Millitec Food Systems Ltd.

Leathams

Zafron Foods Ltd.

H Smith Food Group plc

Zafron Foods Ltd.

Millitec Food Systems Ltd.

Mission Foods

Dartmouth Foods

Snowbird foods

Blenders

Speciality

Lamb

Zafron Foods Ltd.

Grote Company

Jacksons Bakery

Leathams

Stonegate

Conveyors

The Ingredients Factory

Seafood/Shellfish Products

Kings Fine Cooked Meats

Meatballs

MAYONNAISE

Fresh-Pak Chilled Foods

Leathams

Gierlinger Holding GmbH

H Smith Food Group plc

Millitec Food Systems Ltd.

Blenders

Salmon

Leathams

DRESSINGS, SAUCES AND

Dips

Zafron Foods Ltd.

Spreads

Fresh

Continental

CHUTNEYS & RELISHES

Kings Fine Cooked Meats Chicken Cargill Protein Europe Dartmouth Foods Dawn Farms UK

Cardboard Biopak Colpac Ltd. Coveris Flexibles (St Neots) UK Ltd. Planglow Ltd. Pro-Ampac RAP Sabert Soken Engineering Waddington Europe Food wraps Biopak

H Smith Food Group plc

Planglow Ltd.

Kings Fine Cooked Meats

Pro-Ampac RAP

Leathams

Sabert

Seara Meats BV

Waddington Europe

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BSA Manufacturers & Distributors Recyclable Biopak Colpac Ltd. Coveris Flexibles (St Neots) UK Ltd. Planglow Ltd. Pro-Ampac RAP Reflex Labels Sabert Waddington Europe Sandwich Packs

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

Biopak Colpac Ltd. Coveris Flexibles (St Neots) UK Ltd. Planglow Ltd. Pro-Ampac RAP Sabert Soken Engineering Waddington Europe PASTA Leathams Pasta Foods SANDWICH FILLINGS (READY PREPARED) Fresh Fillings

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

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

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 LTD PARK ROYAL Willen Field Rd, Park Royal, London NW10 7AQ Tel: 0208 956 6000 www.greencore.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 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 3 Samworth Way, Leicester Road, Melton Mowbray, Leicestershire LE13 1GA Tel: 01664 484400 Fax: 01664 484401 commercialftg@ samworthbrothers.co.uk BRC Rating – A ON A ROLL SANDWICH COMPANY The Pantry, Barton Road, Middlesbrough TS2 1RY Contact: James Stoddart Tel: 01642 707090 Fax: 01642 243858 jstoddart@onarollsandwich.co.uk www.onarollsandwich.co.uk BRC Rating – AA

RAYNOR FOODS LTD. Farrow Road, Widford Industrial Estate, Chelmsford, Essex CM1 3TH Contact: Sales Tel: 01245 353249 sales@sandwiches.uk.net www.sandwiches.uk.net BRCGS Rating AA+ REAL WRAP COMPANY LTD. Unit 2 Haslemere Industrial Estate,Avonmouth, Bristol BS11 9TP Contact: Jason Howell Tel: 0117 3295020 jason@realwrap.co.uk www.realwrap.co.uk STS Audited SAMWORTH BROTHERS MANTON WOOD Manton Wood, Enterprise Park, Worksop, Nottinghamshire S80 2RS Tel: 01909 511800 commercialftg@ samworthbrothers.co.uk www.samworthbrothers.co.uk BRC Rating – AA+ SANDWICH KING Enfield Street, Leeds LS7 1RF Contact: Julie Crimlisk Tel: 0113 2426031 enquiries@sandwichkinguk.com www.sandwichkinguk.com STS Audited

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

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

Leathams

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

www.sandwich.org.uk I 79

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05/09/2023 14:33

BSA Suppliers Index AGRIAL FRESH PRODUCE LTD

COLPAC LTD

DAWN FARMS UK

FOOD ATTRACTION LTD.

Martland Park Industrial

Maulden Road,

Est, Northampton NN5 7US

Road, Leicester LE4 9WF

Estate, Wigan WN5 0LB

Flitwick, Bedfordshire

Contact: Jon Watkin

Contact: Jake Karia

Contact: Sales Department

MK45 5BW

Tel: 01604 583421

Tel: 0116 2744066

Tel: 01942 219942

Contact: Sales Department

info@dawnfarms.co.uk

jake@foodattraction.com

hello@afproduce.co.uk

Tel: +44 (0) 1525 712261

https://www.dawnfarms.ie/

www.jakeandnayns.com

www.agrialfreshproduce.co.uk

Fax: +44 (0) 1525 718205

https://www.dawnfarms.ie/tmi-foods/

Unit 5 Walthew House Lane,

Enterprise Way,

Lodge Way, Lodge Farm Ind.

Langham Court, 21 Langham

www.colpacpackaging.com

Scottish Provident Building, 7 Donegall Square,

MANUFACTURING (UK) LTD

FRESH-PAK CHILLED

Bradford, West Yorkshire

1 Waterside Park, Valley Way,

Gibson Street, Leeds Road,

West Belfast BT1 6JH Contact: Luke Johnson

DEIGHTON

Wombwell, Barnsley S73 0BB

Swan House, New Mill Road,

Contact: Andy Hamilton

Contact: Mike Roberts

luke.johnston@allsop.software

St Paul’s Cray, Orpington,

Tel: 01274 668771

Tel: 01226 344850

https://allsop.software

Kent BR5 3QD

Fax: 01274 665214

Fax: 01226 344880

Contact: Neil Lindsell

sales@deightonmanufacturing.co.uk

mike.roberts@fresh-pak.co.uk

BAWNBUA FOODS NI

Tel: 01689 301203

www.deightonmanufacturing.co.uk

www.fresh-pak.co.uk

67 Crowhill Road, Bleary

neil.lindsell@brake.co.uk

County Armagh BT66 7AT

www.countrychoice.co.uk

DELIVERECT

FSC

Tel: 028 38 344224

E1 6BX London

Wedmore Road, Cheddar,

joanne.grant@bawnbua.com

Contact: Ashleigh Jansen

Somerset BS27 3EB

ashleigh.jansen@deliverect.com

Contact: James Simpson

www.deliverect.com

Tel: 01934 745600

Tel: +44 (0) 77 7666 0727

PANTONE 1585 U

PANTONE NEUTRAL BLACK U

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

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

Contact: Joanne Grant

www.bawnbua.com

35-41 Folgate Street

COVERIS

Howard Road, Eaton Socon,

Deeside Industrial Park CH5 2NT Contact: Paul Jones Tel: 01978 362243 Fax: 01978 362255 sales@grotecompany.com

FOODS

BD3 9TR

COUNTRY CHOICE FOODS

Newtech Square, Zone 2

www.grotecompany.com

info@colpac.co.uk ALLSOP SOFTWARE

GROTE COMPANY

Cheddar Business Park,

BIOPAK

St Neots, Cambridgeshire

james@thefscgroup.com

Unit 13, Nunnery Park,

PE19 8ET

www.thefscgroup.com

Worcester WR4 0SX

Contact: Sales Department

Tel: 01386 555777

Tel: 01480 476161

sales@biopak.co.uk

UKfoodservice@coveris.com

www.biopak.co.uk

www.coveris.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

DEW VALLEY FOODS

Holycross Road, Thurles, County Tipperary, Ireland Contact: Christina Murphy Tel: 00353 504 46110

BLENDERS

Whitestown Road, Tallaght, Dublin 24 DV24 VY75, Ireland

FUTURA FOODS UK LTD. The Priory, Long Street,

Fax: 00353 504 23405

Dursley, Gloucestershire GL11

cmurphy@dewvalley.com

4HR

www.dewvalley.com

Contact: Rhian Kinman Tel: 01666 890500

Contact: Barnaby Barber

DARTMOUTH FOODS

1-9 Hearder Court,

Fax: 01666 890522

Phone: 00 353 14536960

Beechwood Way

rhian.kinman@futura-foods.com

/07741 639006

Langage Business Park,

barnaby.barber@blenders.ie

Plymouth PL7 5HH

www.blenders.ie

Contact: Greg Choulerton

Orchard House, Dodwells

Tel: 01803 833123

Road, Hinckley

greg.choulerton@dartmouthfoods.co.uk

Leicestershire LE10 3BZ

www.dartmouthfoods.co.uk

Contact: Warwick Wakefield

FLEXESERVE

Tel: 01455 638300 info@flexeserve.com CARGILL PROTEIN

www.futura-foods.com

The Alan Nuttall Partnership Ltd

www.flexeserve.com

GIERLINGER HOLDING GMBH

Weingartenstraße 14, A-4100, Ottensheim, Austria Tel: 07747 621586

Bath Road, Broomhall,

hp@gierlinger-holding.com

Worcester WR5 3HR

www.gierlinger-holding.com

www.cargill.co.uk

Contact: Commercial Team Phone: 01482 301146 hello@jacksonsbread.co.uk www.jacksonsbread.co.uk JIFFY TRUCKS LTD

BD18 1QG

Contact: Harry Prutton

Cpe_Customerservices@cargill.com

Hull HU3 1EW

Shipley, West Yorkshire

Clerkenleap Barn,

Tel: 0121 274 1107

40 Derringham Street,

26 Jubilee Way,

EUROPE

Contact: Helen Walker

JACKSONS

Tel: 01274 596000 Contact: John Briggs john@jiffytrucks.co.uk www.jiffytrucks.co.uk KINGS FINE COOKED MEATS 69 Queen Street, Wigan Greater Manchester WN3 4XH Tel: 01942 322398 Contact: Adele Rooney adele@kingsfinecookedmeats.co.uk www.kingsfinecookedmeats.co.uk

80 I www.sandwichandfoodtogonews.co.uk

S&FTG_207_September23_p78-84.indd 80

05/09/2023 14:33

BSA Suppliers Index SNOWBIRD FOODS

Wharf Road, Ponders End, Enfield, Middlesex EN3 4TD Contact: Adrian Blyth

LEATHAMS LTD

PLANGLOW LTD

Queen Elizabeth Street

Whitefriars,

London SE1 2JE

Lewins Mead,

Contact: Des Hillier

Bristol

Styal Road, Wythenshawe,

Tel: 0207 635 4000

BS1 2NT

Manchester M22 5WY

Fax: 0207 635 4017

Contact: Rachael Sawtell

Contact: Solenne Labarere

des.hillier@leathams.co.uk

Tel: 0117 317 8600

Tel: 0161 4904246

www.leathams.co.uk

Fax: 0117 317 8639

soll@royalgreenland.com

info@planglow.com

www.royalgreenland.co.uk

RG28 7BB

SABERT UK LTD..

Tel: 44 (0) 1256 892 194

PROAMPAC-RAP

Kimbolton PE28 0NJ

www.sokenengineering.com

Mansel Court,

Contact: Clive Pickerill

Tel: 0117 379 0309

2A Mansel Road,

Tel: +441480 869077

hugo.walker@mezze.io

Wimbledon,

cpickerill@sabert.com

www.mezze.io

London

www.sabert.eu

The Circle, Units 10-12

MEZZE

Tel: 0208 805 9222

Suite 6A1,

ROYAL GREENLAND LTD. Gateway House,

www.planglow.com

12 Colston Yard,

Unit 2, Harvard Ind. Estate,

Bristol BS1 5BD Contact: Hugo Walker

SW19 4AA MILLITEC FOOD SYSTEMS

Contact: Martin Beaver

LTD.

Tel: 0208 069 0700

20 Victoria Road,

gbenlon-info-dl@proampac.com

Draycott,

www.proampac.com

Derbyshire DE72 3PS Contact: Richard Ledger Tel: 01332 320400

PURPLE PINEAPPLE FILLINGS (KFF) Kent House,

sales@millitec.com

Priory Park,

www.millitec.com

Mills Road, Aylesford, Kent

Coventry CV5 6UJ Contact: James Brown

SEARA MEATS BV 2nd Floor, Building 1,

REFLEX PACK PLUS Moat Way, Barwell

Borehamwood WD6 1JN Contact: Alexandre Mattos Tel: +44 (0) 7899 982144 alexandre.mattos@seara.com.br www.seara.com.br

Contact: Matthew Clark Tel: 01493 416200 enquiries@pastafoods.com www.pastafoods.com

SUPPLIERS

S&FTG_207_September23_p78-84.indd 81

CR4 4UY Contact: Graham Cox Tel: 0844 847 5116 Fax: 0844 847 5117 gcox@zafronfoods.co.uk www.zafronfoods.co.uk

shawes@jenton.co.uk

LINKED ASSOCIATION LOCAL AUTHORITY

CATERING ASSOCIATION LACA Administration

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

we.sales@novolex.com www.waddingtoneurope.com WOODLY

Firdonkatu 2 T 63 00520 Helsinki Finland Contact: Patrik Kuitunen Tel: +358 (0) 40 1259 101 patrik.kuitunen@woodly.com www.woodly.com

THE BRITISH SANDWICH AND FOOD TO GO ASSOCIATION MANAGEMENT COMMITTEE

CHAIRMAN

Leicestershire LE9 8EY Contact: Jamie Gordon

VICE-CHAIRMAN

enquiries@reflexlabels.co.uk

NR5 0JH

Willow Lane, Mitcham, Surrey

Imperial Place, Maxwell Road,

James Faulkner, Leathams (Supplier)

Tel: 01455 852400

Forest Way, Norwich

Unit B-G Eagle Trading Estate,

Management Committee

Jbrown@missionfoods.com

PASTA FOODS

Contact: Stephen Hawes

ZAFRON FOODS LTD.

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

Tel: 07725 496799 www.missionfoodservice.co.uk

Whitchurch, Hampshire

Tel: 01278 410160

sales.orders@kff.co.uk www.kff.co.uk

Ardglen Industrial Estate,

TA6 5YE

Tel: 01622 612345

Business Park,

SOKEN ENGINEERING

Brue Avenue, Bridgwater

Contact: Mark Prior

Renown Avenue, Coventry

www.snowbirdfoods.co.uk

WADDINGTON EUROPE

ME20 7PP

MISSION FOODS EUROPE LTD

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

www.reflexlabels.co.uk

David Winter Street Eats (Producer) THE COMMITTEE

Robert Potts, Greencore (Producer) Rusty Warren, Subway (Sandwich Bar Chain) Hannah Wilson, Greggs (Baker)

Gary McDowell, Deli-Lites (Producer) Dan Silverston, Soho Sandwiches (Producer) Jared Winder, WHSmith (Retailer) Wayne Greensmith, Ginsters (Van Sales) Mark Prior, Kff/Purple Pineapple (Supplier) SECRETARIAT Jim Winship, Director

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.

05/09/2023 14:33

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

Product Listing

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

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

Kraft Salad Bowls High quality food containers, for those with good taste

See for See page pageXX 17 for more details Call: 0208 507 7900 sales@heraldplastic.com

Save money and time

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

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

Seamless links to labelling, EDI and accounting packages.

24/7 support, free installation & training

For more details on recruitment opportunities with D R Newitt go to page 5

Visit rjlsoftware.co.uk or call 01962 761313

82 I www.sandwichandfoodtogonews.co.uk

S&FTG_207_September23_p78-84.indd 82

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Sizzling with Possibilities 27-28 SEPTEMBER 2023

ExCeL | LONDON

Stand L147

The ingredients that set us apart Our commitment to bacon innovation shines through in our portfolio of great tasting products. From no added nitrite to lower fat or salt options, with enticing flavours such as applewood, hickory, maple, and our award-winning coffee bacon.

BACON | SAUSAGE | PIGS IN BLANKETS | PLANT-BASED info@tmifoods.co.uk | www.tmifoods.co.uk

I TM

FOOD S

IT’S ALL ABOUT THE MOMENT when great beans become great business.

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

We can help you make it wonderful.

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

FRANKE_BI_CoffeeShop_Packshot_AD_210x297.indd 1

09.04.2021 10:13:00