Sandwich & Food to Go Magazine - 212 - July/Aug 2024

CONT ENTS Welcome

There is certainly a Sammies feel to this issue – as we re ect on a fantastic evening and catch up with some well-deserved winners.

Our sauces and condiments special perfectly illustrates the more exotic avours permeating the market, while our environmental focus examines innovation in labelling and plenty more.

We also o er key advice on handling ingredients, as the weather poses challenges. Cheers!

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

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

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

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

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 the British Sandwich & Food to Go Association. It is circulated to managers, executives, buyers, retailers and traders in the sandwich industry. © 2024 J&M Group Ltd

ADVISORY

Pages 04-05. Handle with care – Ingredients NEWS

Pages 06-14. Round-up of the latest stories THE BRITISH SANDWICH & FOOD TO GO ASSOCIATION

Pages 16-25. The Sammies 2024 PROFILE

Pages 26-28. Making a di erence – Simply Lunch

Page 56. The gold standard – Ji y Trucks

PREVIEW

Page 30. lunch! show

SAUCES & CONDIMENTS FOCUS

Pages 32-38. Cottage Delight / Creative Foods / Zafron Foods / Real Good Ketchup

ENVIRONMENTAL SPECIAL

Pages 40-54. DTM Print / CSM Ingredients / Protos Packaging / Sabert / Coveris / La Lorraine / Celebration / Prowrap COLD DRINKS

Pages 58-59. A perfect matcha – Delice de France PEOPLE MATTERS

Pages 60-61. Finding a cure to frequent sickness – WorkNest REGULARS

Pages 62-64. New members / New products

Page 66. Classi eds

Page 69. BSA listing index

Handle with care

Jim Winship, the director of the British Sandwich & Food to Go Association, offers advice for the foodservice sector around ingredient storage.

WORKING TOGETHER

Recent cases of Listeria monocytogenes and E. coli bacteria causing deaths and severe illness highlight the importance of being diligent about maintaining high standards when handling chilled foods.

In the case of the E. coli outbreak,

some 260 people had been affected at the time of writing this article, more than 60 requiring hospital treatment.

Throughout recent weeks, the British Sandwich & Food to Go Association has worked closely with the Food Standards Agency and NHS, with some businesses responsibly

withdrawing products rather than take any risks that ingredients they use might be involved.

None of us want to cause people illness with our products but the reality is that many of these challenging bacteria exist in our businesses and require careful handling if we are to avoid them causing harm.

Listeria, for example, is all around us and unavoidable at low levels –indeed, the bacteria generally do not present a problem. But when they gather on surfaces or around drains

"The maintenance of strict and thorough cleaning regimes, as well as good temperature controls, are the keys to safeguarding customers."

and then multiply, they can become a real hazard for some people, such as the elderly and pregnant women, if they get into the foods we make.

This is why it is so important to keep all chilled products in the right conditions – ideally at below 5°C –as growth will be inhibited at these temperatures. This applies to the ingredients we use, right up to the point when finished products are purchased by consumers.

CLEANING REGIMES

E. coli is equally concerning as a bacteria, as it also thrives on warm and damp conditions.

The authorities are still seeking to trace the origins of the recent E. coli outbreak but the suspicion is that it came in via Apollo lettuce, highlighting the need to manage ingredients with care. Lettuce, for example, is known to be a potential carrier of some bacteria and must be washed thoroughly, ideally with chlorinated water, and then kept in chilled conditions until used.

In both cases, the maintenance of strict and thorough cleaning regimes, as well as good temperature controls, are the keys to safeguarding customers, as these bacteria generally need warm and damp conditions to grow.

These rules become even more important if the business is adding shelf-life to a product, which is why it is so important to undertake shelf-life tests at end of life to determine that they will remain safe.

For retailers of packaged food to go, a manufacturer or sandwich bar, the same care has to be taken to maintain products at safe temperatures, particularly as consumers may not eat them immediately.

For further information on shelf-life testing or listeria, BSA members can access The Mint Guide. Visit themintguide.co.uk.

British Lion unveils Version 3 of processing code

The British Egg Industry Council (BEIC) has launched an enhanced Code of Practice for the Production of Lion Quality Egg Products.

The new standard embraces the latest food safety advances, including 64 new criteria, and recognises the fast-moving innovation within the sector. The latest update, Version 3, comes amid ongoing food safety outbreaks linked to eggs and egg products produced outside of the UK.

More than 30 years after the launch of the the processing Code in 1995, it remains the only recognised industry standard for processed eggs in the world. It sets standards across all systems of production, protecting eggs from the moment they are laid to the time they are delivered to food manufacturers and foodservice operators.

In addition to the stringent standards of the British Lion shell egg Code of Practice, which includes over 700 auditable points, processors of Lion Egg Products must adhere to a further wide range of additional standards.

Gary Ford, chief executive of BEIC said: “With food safety incidents continuing to be linked to eggs and egg products produced outside of the UK, maintaining the highest standards remains as important now as it ever was.

“For more than 25 years, the Code of Practice for the Production of Lion Quality Egg Products has provided peace of mind, ensuring retailers, food manufacturers, foodservice operators, wholesalers and other organisations can safely serve UK consumers British egg products without the risk, food miles and challenges of traceability involved in importing egg products.

“I am proud to say that Version 3 pushes the standards even further, incorporating new industry advice and providing specific measures and controls, particularly around some of the new and more innovative products, to ensure that the British public gets the quality, safe and domestically produced egg products they expect and deserve.”

Food safety expert, Sterling Crew, president of the Institute of Food Science and Technology, said: “The announcement of the updated Lion egg processing Code is welcomed by myself and my peers involved in food safety. There’s an assumption that once an egg has been pasteurised that it’s automatically safe but there’s a lot more to it.

“With ongoing food safety incidents involving eggs and egg products produced outside the UK, there are potential risks associated with egg products that aren’t produced to the standards of the British Lion Code of Practice, and I will always insist my colleagues, customers and friends ask for British Lion egg products if they want food safety assurance.”

Code of Practice for the production of Lion Quality egg products Version 3. June 2024

NEWS

St. Pancras International undergoes expansion, Premier League footballer unveils sustainability goal and there’s a wealth of new products and openings.

New frozen production and logistics facility for Greggs

Greggs has entered into a lease agreement for a state-ofthe-art frozen production and logistics facility in Derby.

A strategic growth plan, announced in 2021, set out ambitious expansion targets requiring investment in significant supply chain capacity. As of 12 May 2024, Greggs had 2500 shops trading and it expects to open between 140-160 net new shops during 2024. The longer-term target is to have significantly more than 3000 in the UK.

The new facility is being developed at SmartParc SEGRO Derby on a high-tech food manufacturing site in Spondon. Greggs will occupy a 23-acre plot on the campus. Following the construction by the landlord, Greggs plans to develop the facility and install manufacturing and logistics equipment to optimise efficiency. It is expected to open in late 2026 and create up to 600 jobs.

It will provide additional manufacturing capacity for products – including savoury and sweet production lines – as well as logistics for frozen storage and fully automated robotic shop order picking and distribution solutions from Swisslog. Additional capacity can enable further investments to meet category growth, innovation and development, including the capacity for at least five manufacturing platforms and new production lines to be commissioned to meet volume demand.

The site has been designed with a focus on sustainability, including the use of an on-site shared Energy Centre (a centralised heating and cooling system that recycles heat

from refrigeration plants across the estate), a rainwater harvesting system, PV panels, EV charging points and a secure bike storage to help reduce local emissions.

Roisin Currie, chief executive at Greggs, said: “This purpose-built site offers significant flexibility to add new capabilities and lines as our business evolves. This is a significant step in our supply chain investment and will provide much-needed manufacturing and logistics support to power our ambitious growth plans.”

“It is our ultimate vision that SmartParc SEGRO Derby becomes a hub for forward-thinking food businesses seeking sustainable and efficent operations,” said Jackie Wild, CEO at SmartParc.

Fresh Direct championing the Best of British

Fresh Direct, the UK’s leading foodservice fresh produce supplier, has launched its 2024 summer seasonal range, including around 50 new British lines.

It supports the company’s commitment to driving sales through its Best of British campaign, which champions growers and supports foodservice customers to use more British food on their menus.

Products such as Heirloom Tomatoes from the Isle of Wight, Padron Peppers and British sweetcorn have been added to the range, growing the amount of British produce that Fresh Direct

sells to its highest-ever level.

Paul Nieduszynski, CEO at Sysco GB, said: “Our focus has been on working with customers to increase the proportion of British products on their menus and give them the resources so that they can highlight the provenance of the food they serve from great British growers.

“This year sees us continue to build on our commitment to provide the very best of British produce when it is available and in season. The response from customers has been very positive and the feedback on the early season fruit & veg has been outstanding.”

To support the campaign, Fresh

Direct has produced a range of collateral, including a seasonal brochure, 15 British supplier videos and a bespoke section on its website, all helping to support customers who want to highlight product provenance and share grower stories in their own marketing.

Major F&B refresh at St. Pancras International

St. Pancras International is rolling out plans to develop its food and beverage offering, welcoming four new permanent retail outlets to the roster. It marks the most significant food and beverage expansion in the Grade 1 Listed building ahead of major international sporting events in Paris this summer.

As part of the station’s capital expansion plans, confirmed openings consist of brands including: Blank Street, Bread & Truffle, Shake Shack and The Breakfast Club. It’s the first time they have set up shop in a UK railway, as more operators consider high-footfall transport locations.

The hub is reacting to demand from customers for a variety of dine-in and takeaway food & beverage options, particularly answering calls for an increased breakfast offering. Market intelligence agency, Mintel, has reported a significant rise in breakfast and brunch occasions nationwide, noting a 6% surge in breakfast dining out experiences in only two years (from 29% in 2021 to 35% in 2023), while levels of customers dining out for lunch, dinner

and snacks remained constant – demonstrating a macro trend of increasing consumer appetite to dine out across the country, propelled by breakfast specifically.

Longer dwell times (now averaging 45 mins) have also contributed towards demand, resulting from a growing number of domestic and international leisure customers, as well as a return to offices for commuters, with St. Pancras servicing the Kings Cross area – host to numerous large office complexes from the likes of Google, Havas and Universal. With experts predicting that train stations will become essential food destinations in 2024 as visitors seek more local experiences, St. Pancras is evolving its response.

Wendy Spinks, commercial director at St. Pancras and HS1 Ltd, said: “We’re delighted to be welcoming four new brands to our portfolio of F&B offerings and are thrilled that each has chosen St. Pancras as their first railway location. Ahead of major international sporting events in Paris this summer, it’s a good time to introduce new brands and provide greater capacity for customers.”

Gopuff partners with Barclaycard for grocery savings

Instant grocery delivery service, Gopuff, has announced a new partnership with Barclaycard, with exclusive offers to help lower the cost of grocery baskets.

Gopuff shoppers using Barclaycards at checkout are eligible for two exclusive offers, making it easier and more affordable to get groceries delivered in minutes.

New Gopuff customers paying with their Barclaycard can now enjoy £10 off their first four orders when they spend a minimum of £25 per order.

In addition, new & existing customers who sign up for Gopuff FAM with their Barclaycard will receive six months of free membership (normally £5.49 per month). Gopuff FAM gives members access to members-only weekly deals, no delivery fees and exclusive discounts on everyday essentials. Customers taking up this offer can expect to see a saving of over £150 over a six-month period, with the top 10% of Gopuff customers saving over £750*.

Leon Tang, director of growth from Gopuff, commented:

“Gopuff has partnered with Barclaycard, as our shared values focus on delivering added value and an optimal experience to customers. In light of the turbulent economic climate, we are continually exploring new ways to offer high-quality products at competitive prices, making our services more accessible to budget-conscious consumers.”

This offer is available to new FAM subscribers and existing Gopuff customers without a FAM subscription. Valid until 6 December 2024.

It’s another industry first from H-Pack - the Hot ‘n’ Fresh range of unique, top quality, kraft food containers.

With an unusual, subtle, octagonal design, our eye-catching, kraft food boxes stand out from other food boxes, providing a different style of sustainable food packaging to the norm.

Available in a selection of sizes, from 300ml and 400 ml to 650ml, 750 ml and 1000 ml, the exclusive containers come with robust PET lids, allowing the contents to be shown off and admired.

Complementing any good-quality food to go offering, the octagonal, kraft box is the perfect solution for those who want packaging that is substantial and high-class.

Hot ’n’ Fresh trades under H-Pack

Paper & Bagasse Range Recyclable Plastic Range Aluminium Range

Chopsticks are being recycled to create statement pieces of interior furniture at a new business which has just opened, led by footballer Tom Davies.

An estimated 80 billion chopsticks are used across the globe every year. ChopValue has diverted over 160 million from landfill, while storing 7,890,770kg of CO2 emissions.

Opening in Liverpool, ChopValue UK has collected close to five million chopsticks. The business is also setting a precedent as the first Microfactory location in the network to operate an electric van for community collections

With growing consumer adoption of sustainable products, ChopValue UK officially opened during Great Big Green Week (8-16 June). In the next year, ChopValue UK is projected to convert 25 million chopsticks into premium climate positive products, saving up to 1,200 tonnes of CO2 emissions from being released into the atmosphere.

The company’s vision is to redefine the term ‘waste’ to ‘resource’, inspiring other businesses to join the circular economy, which is estimated to yield as much as £3.5 trillion in economic benefits over the next decade.*

“We are paving the way for a greener future, where not only waste streams are transformed into valuable products made to last, but we can also source, produce and distribute locally in our communities,” shared Davies, managing director of ChopValue UK.

“I visit the Microfactory and experience the craft behind

Sustainable chopstick goals for footballer Tom Davies Stables Pies pitch perfect at Blackburn Rovers

Stables Pies is the latest Northern brand to become a Blackburn Rovers Associate Partner. In a deal brokered by sports rights specialist, Eleven Sports Media, the wholesale baker is set to raise its profile as it benefits from the Associate Partnership programme that provides a full range of marketing prospects across multiple engagement platforms.

Benefits include branding in and around Ewood Park, including the Pitch-Facing LED platform and across Eleven’s StadiumTV and StatTV. Stables Pies will also have the chance to expand digital reach, as its branding will feature on Eleven’s online StatZone content and match-led social media posts, via platforms including Facebook and Twitter.

Co-owner of Stables Pies, Callum Robertson, believes that his business is a perfect fit for the Blackburn Rovers Associate Partnership: “We’re in the business of making and selling pies which are, of course, historically the leading food of choice for football fans. Our pork pies are particularly famous in the region and surrounding areas, having won a string of awards. They’ve cultivated quite a following and we are hoping to build on that with this new association and expand our own network of fans.

“This is a chance for us to engage with our regional

our products. I’ve enjoyed getting stuck into every aspect of the business, from literally sorting bags of used chopsticks after collection, to working the laser engraving machine.”

Davies also envisions a tangible route to sustainability for the sports brands he has cultivated strategic relationships with. “As a footballer, I am grateful for the platform my career has provided me and am committed to lead by example. Educating others on subjects like the importance of sustainability and responsible manufacturing is my priority, with the goal of ensuring upcoming generations have the same resources we have been fortunate to have.”

“It’s our mission to leave no chopstick behind and given the extraordinary amount that are sent to landfill every year, there’s a huge job to be done,” shared Neil Sang, UK director of ChopValue UK.

“ChopValue UK not only looks to turn waste into resource but instil the importance of circularity and sustainability into the communities our Microfactory operates in.”

customer base and further raise our profile in the local community. The Associate Partnership is something I am personally proud to shout about as I am a huge Rovers fan.”

Established in 1920, Stable Pies was purchased by the Robertson family three years ago and the owners are keen to run it as it was set up – as a family business. Currently on sale in butchers and delis, the baker is now keen to introduce its full range of pies to new markets, including supermarkets and leisure outlets.

For further information, visit stablespiesltd.co.uk.

* World Economic Forum (2021)

Devon factory launch for Southwest Sandwich

Southwest Sandwich Company has launched its state-of-the-art factory in Cullompton, Devon. It marks an exciting chapter for the company as it expands capacity to produce over 50,000 sandwiches and food to go products per week, meeting growing demand and supporting the retail trade within the territory.

The purpose-built site has worked with Millitec Food Systems and Jenton for Soken products for machinery and general equipment needs, along with Aspen on the factory build. In addition to sandwiches, Southwest Sandwich Company has introduced a range of FTG options, including baps, subs, flapjacks, salad and fruit pots, pies, pasties, sausage rolls and quiches. This expanded menu is crafted to cater to the varied tastes and preferences of customers, ensuring there’s something for everyone.

“We are thrilled to unveil our

new factory and introduce an even wider selection of FTG options,” said Rob Pascoe, director. “With our commitment to quality and convenience, we aim to fully support customers, whether their requirements are a classic sandwich or trying one of our new offerings. Our doors are firmly open for business and we welcome any enquiries on what we can do and of course encourage clients to come and see what we have created in the South West. From our brands to your brand, please contact us to find out more.”

Southwest Sandwich Company operates its own delivery team and

company vehicles, ensuring timely delivery of orders up to seven days a week. This streamlined approach reflects a dedication to providing exceptional service and convenience. In addition to individual outlets and store requirements, Southwest Sandwich Company offers the ability to work with retailers on their specific product requirements.

Self-cleaning innovation from Fri-Jado leading the way

Fri-Jado’s latest technical innovation is designed to further ease the burden on busy operators and retailers nationwide with its new self-cleaning condenser, available across the allnew Deli Counter (DC) and Modular Convenience Counter (MCC) ranges.

The MCC range is described as an exceptional combination of performance, efficiency and interior visibility, with this latest innovation ensuring that all relevantly equipped DC & MCC units perform better than ever, while offering simpler service cycles and enhanced product safety.

All chilled cabinets feature a condenser in which refrigerant gas is cooled. This unit condenses the cooled refrigerant into a liquid to chill the storage and display areas of the cabinet, before repeating the cycle. This tried and tested technology has functioned for many years but within just a few days of operation, even in brand-new machines, dust build-up can collect within the unit – inhibiting optimum performance and requiring regular cleaning alongside a planned

schedule of preventative maintenance and potential downtime inefficiencies.

An innovative self-cleaning condenser in the new range features a special motor and control unit which reverses during regular defrost cycles, blowing air back over the condenser and helping clear it of the dust which can adversely impact performance. This helps customers by eliminating the need to manually clean the condenser as often, meaning that both the DC and MCC units function more efficiently, consume less energy than if it were clogged with dust and, of course, help to increase operational safety and security.

Alongside these operational and cost-saving benefits, both the MCC and Deli Counter ranges continue to offer Fri-Jado’s internal visibility – showcasing more of the food that customers want to buy, as well as letting operators stock and display the food in the best possible manner.

Gary Thacker, sales director of Fri-Jado UK, said: “We are genuinely committed to investing in technology

that offers our end-users tangible benefits. The self-cleaning condenser installed in our all-new units offers more than just enhanced performance and optimised energy consumption; it offers true peace of mind to users. Once installed, both units will keep on doing their job day in, day out, with minimal intervention from users.

“Not only will you have reduced engineer visits, but energy consumption will decrease – along with a reduction in energy costs – and staff can concentrate on keeping the unit well-stocked and selling more. We know that customers already choose Fri-Jado because of the way our units look, how they showcase the food and perform daily. With a focus on maximising staff time, increasing the whole life value of your equipment, and the high performance demanded by every channel, the new selfcleaning range from Fri-Jado simply means that operators and end-users have one less thing to worry about!”

Find out more at frijado.com.

Continental snack brand, Bodega, lands in WHSmith

Marketed as a tastier snack option, Bodega’s continental-inspired snack boxes are available in WHSmith fridges nationwide.

WHSmith is the latest retailer to stock Bodega’s Chorizo and Smoky Salami snack boxes, for customers wanting a satisfying choice on the go.

“This is a very exciting time for Bodega, as we’ll now be able to target an increased number of customers nationwide through WHSmith stores,” explained Dorota Lawrence, category marketing manager at Bodega. “Perfectly portioned in a format that lends itself to any occasion, Bodega can be enjoyed while at your desk or on the go.”

Commented Paige Malyon, buyer for chilled snacking at WHSmith Travel, “Premium, on the go snacking has never tasted so good! Try these two delicious flavours on your travels in WHSmith this summer.”

The boxes combine carefully sourced charcuterie, cheese and crunchy toasts for a treat that is high in protein, a good source of calcium and under 250 calories a pack. There are two options in the range.

Chorizo combines paprika-spiced chorizo, creamy Cheddar and crisp toasts. Bodega’s Spanish chorizo is cured in Murcia, in the south-east of Spain’s Iberian peninsula. It is enhanced with garlic and paprika then carefully matured. Paired with moreish and characterful medium mature, creamy cheddar with its smooth texture and snackable mini toasts, oven-baked for crispness and crunch.

Smoky Salami is a combination of German meat, creamy Cheddar and crisp toasts. From the heart of the North Rhine Westphalia, its smoky German Salami is seasoned with pepper and garlic, then beechwood smoked and slowly matured.

“We have experienced a growing demand for products, influenced by experimental tastes. Snack boxes are the new sandwiches!” said Lawrence.

Available in WHSmith stores nationwide, including at airports, train stations and service stations.

Check out mybodega.co.uk.

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.

Increases shelf life (for up to 3 days)

Less food waste

Greener packaging options

Food-to-Go and Convenience packs

Chicken Cottage targeting 100 outlets worldwide by 2027

Chicken Cottage has revealed ambitious global expansion plans to reach 100 stores by 2027.

The UK-based QSR business, celebrating its 30th anniversary this year, has more than 60 outlets across the UK and a foothold in Kenya. Both are prime markets for additional growth, with further targets in Europe.

Chicken Cottage, which was the first UK QSR to introduce halal chicken in grilled and fried varieties at its Wembley branch, has undergone significant change in recent years under CEO Greg Milne, to enhance customer experience.

Under his watch, the Croydon-based operation has overhauled the brand with a fresh in-store design which is currently being rolled out across the UK, it has introduced in-store digital kiosks, while also creating a consumerfocused mobile app.

These improvements, combined with changes across the management team, have put the business in a strong position to commence its expansion programme, which recently added to its portfolio of locations with outlets in Carnoustie and Hemel Hempstead.

“In the UK alone we’re looking at growing to at least 66 stores this year,” said Milne.

“Our growth for the next three years is set at reaching 100 stores by 2027. It’s an aggressive transition from where we were two years ago to where we’ll be in three years.

“Our target area for growth in Europe is France, Germany and Ireland. We are also looking at Africa, because we’ve got a base there already.”

Chicken Cottage anticipates existing franchise owners will expand their businesses with additional outlets in the UK. However, as part of the programme, Chicken Cottage is looking to bring on a number of new franchisees.

A key location for the business is Kenya, where Express Kitchen, a subsidiary of Hass Petroleum, operates the franchise.

Express Kitchen opened its first location in 2022 and has now reached three stores. Bosses at Chicken Cottage have said the business aims to reach 50 stores in the next 10 years.

Sadaf Kazi, franchise development partner at Chicken Cottage, emphasised the strategic importance of these expansions. “Our focus is on sustainable growth and delivering an exceptional experience for our customers. The confidence our franchisees have in our brand is increasing, and we are dedicated to supporting them as we continue to expand our global presence.”

F M C G F O O D D R I N K

Hosted by comedian Charlie Baker and celebrity chef Theo Randall, the Sammies Awards Dinner was a spectacular celebration to remember.

The glittering event saw 500 retail, manufacturing and supplier peers come together to celebrate another year’s worth of new products, marketing initiatives, environmental strategies and overall positive performance.

With entries at an all-time high across each of the 19 categories, the panel of industry experts had to work hard to whittle down to a shortlist and decide on the eventual winners.

Jim Winship, BSA director, said: “Every year we hold our annual Sammies awards, and we are always wowed by entrants across the plethora of categories. Even with the long-term impact of the pandemic still being seen by many, it’s really promising that the sandwich industry is thriving, and consumers are choosing to spend money on the much-loved staple.

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

The presentations got underway with the Sandwich & Food to Go Designer competition results. Five category winners were announced before the overall winner was revealed. James Burgess from Freshcut Foods blew away the judges with his California Prawn Roll and claimed the title and £2000 prize.

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

Hot on the heels of the Sandwich Designer presentations the awards came thick and fast, including Dene’s Deli from Newcastle upon Tyne claiming the Independent Retailer Award; recognition for Dawn Farms’ continued commitment to the environment and Simply Lunch taking away the Manufacturer of the Year Award.

The second section saw big-name winners including Greggs, WHSmith Travel and a trio of awards for the team at M&S.

The presentations concluded with

the Sandwich & Food to Go Industry Award going to Raynor Foods for their outstanding contribution to the industry.

As the formal proceedings concluded, the real fun began with the guests partying into the early hours with DJ to the Stars, Tony Perry.

The final word belongs to Jodie Johnston, category technical manager for M&S, one of the biggest winners on the night.

“We are celebrating three amazing awards and are super proud about the categories that we have won.

Everything we have done this year has been brave, bold and technically challenging, and the recognition from the industry with these trophies means the team and Greencore have been rewarded.”

The Sandwich & Food to Go Industry Award

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

WINNER

Raynor Foods

Sandwich & Food to Go Designer of the Year

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

WINNER

James Burgess, Freshcut Foods

Independent Retailer Award

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

WINNER

Dene’s Deli, Newcastle upon Tyne

Café Retailer Award

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

HIGH STREET CATEGORY WINNER

GAIL’s Bakery

James Burgess (centre-right) from Freshcut Foods receives the winner’s cheque from host Theo Randall alongside the sponsors’ representatives and other category winners.

Gill and Lydia Reeve accepting their trophy from sponsor Tony Rowson of Greggs (left).

The team from Raynor Foods collect their award from James Faulkner (left), chairman of the British Sandwich & Food to Go Association and host Theo Randall (right).

SPONSORED BY

SPONSORED BY

SPONSORED BY

Bryan Murphy from sponsor Dawn Farms (left) presented the award to Dan Barrett (centre) from GAIL’s Bakery

SPONSORED BY

En-Route Retailer Award

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

WINNER

BP Wild Bean Cafe

Café Retailer Award

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

IN-STORE CATEGORY WINNERS

M&S

Chain Retailer Award

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

WINNER

Greggs

Multiple Retailer Award

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

WINNER

M&S

(l to r) James Couchman from sponsor Greencore presented the award to David Owen and Anneka De Korte from BP Wild Bean Cafe.

Bryan Murphy from sponsor Dawn Farms (left) presented the award to Jodie Johnston and the winning M&S team.

Barry St. Leger from sponsor Simply Lunch (left) presented the award to the winning Greggs team including Ian Bagnall, Sukina Coyle and Juliet Watson-Armstrong

ProAmpac’s Martin Beaver presented this award to Jodie Johnston and the team from M&S

SPONSORED BY

SPONSORED BY

SPONSORED BY

SPONSORED BY

Convenience Retailer Award

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

WINNER

Scotmid Co-operative

New Product Award

New Food to Go Award

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

WINNER

Greggs - Mozzarella & Cheddar Bites

New Product Award

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

INGREDIENTS CATEGORY WINNER

Grow Up Farms - Unbeleafable

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

PACKAGING/EQUIPMENT CATEGORY WINNER

Sabert - Snap2Go

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

Lisa Harrison-Bell and Tom Robb from winners Grow Up Farms received the award from Guy Truman (left), of sponsor Around Noon.

Mark Byrne and Jack Richardson from winners Sabert received the award from Guy Truman (left), of sponsor Around Noon.

SPONSORED BY

SPONSORED BY

Finn Crosley-Jones, Antonio Anderson and Juliet Watson-Armstrong from Greggs collected the award from Holly Francis (second right) from sponsor Flexeserve®.

SPONSORED BY

SPONSORED BY

New Sandwich Award

Open to any sandwich (not a range) this award rewards innovation within the sandwich market.

Business Development Award

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

PLANT-BASED CATEGORY WINNER

WHSmith Travel - Bang Bang Chickpea Wrap

New Sandwich Award

Open to any sandwich (not a range) this award rewards innovation within the sandwich market.

COLD CATEGORY WINNER

Booths - Coronation Chicken Wrap

WINNER

Flexeserve® - Connect by Flexeserve

New Sandwich Award

Open to any sandwich (not a range) this award rewards innovation within the sandwich market.

HOT CATEGORY WINNER

Starbucks Ireland - Holiday Ham & Cheese

Paul Robertson (left) from sponsor Coveris presented the award to Nicola Karran and Megan McCardle from winners Booths.

Paul Robertson (left) from sponsor Coveris presented the award to Eithna Brooks (centre) of Around Noon, collecting on behalf of Starbucks Ireland.

Paul Robertson (left) from sponsor Coveris presented the award to Nick Ingram (centre) from winners WHSmith Travel.

Adele Rooney from sponsor Kings Fine Cooked Meats (second right) presented the award to Holly Francis and the winning Flexeserve® team.

Healthy Eating Award

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

WINNER

M&S - Korean Chicken Egg Wrap

Marketing Award

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

WINNER

Subway - Creme Egg SubMelt

Environmental & Sustainability Award

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

WINNER

Dawn Farms - Sustainability For All Our Futures

Manufacturer Award

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

WINNER

Simply Lunch

Martin Purdy from sponsor Agrial Fresh (second left) presented the award to the winning M&S team, including Jodie Johnston.

Anna Lloyd (centre left) from sponsor WH Smith presented the award to Bryan Murphy (centre right) from winners Dawn Farms.

Hollie Ball and Alex Jardine from Subway were presented their award by Emma Moate (left) from sponsor Reflex.

(l-r) Gary Crickmore from sponsor Millitec presented the award to Sam Page and Barry St. Leger from winners Simply Lunch.

SPONSORED BY

SPONSORED BY

SPONSORED BY

SPONSORED BY

SANDWICH & FOOD TO GO

OF THE YEAR 2024

9 May 2024. Royal Lancaster, London: In a superb nal, James Burgess of Freshcut Foods stunned the competition and the judges.

A brioche roll filled with fresh, colourful ingredients, including black tiger prawns coated in a passion fruit and mango chilli dressing, fresh avocado slices, pink pickled onions and diced mango earned James the title of Sandwich Designer of the Year 2024.

Named ‘The California Prawn Roll’, the sandwich wowed the judging panel of industry experts, including celebrity chef Theo Randall, Abby Catmull, Waitrose and Dan Barrett, Gails’ Bakery with its fresh ingredients bursting with colours and flavours.

The sandwich is an indulgent sunshine twist on the muchloved prawn cocktail, pulling fresh fruity flavours that work with the sweet delicate prawns.

Talking of the prestige of winning, James said: “It’s an absolute honour to be shortlisted as a finalist, let alone be named the Sandwich and Food to Go Designer of the Year! It was a really tough competition, given every designer put forward their best creations, which were full to the brim with flavour.

“I spent a lot of time working on the three creations which got me to the final. The California Prawn Roll, which won the title, brings Californian sunshine to the UK. I specifically chose

ingredients which were full of colour, to make the creation as vibrant as I could – it really does taste as good as it looks. I also topped the sandwich with some caviar because why not? I don’t think the award win has truly sunk in just yet. All I can say is that I’m very proud!”

Jim Winship, director of The British Sandwich & Food to Go Association, said: “During the competition, we tasted some truly amazing food, with ingredients like pulled spiced lamb, horseradish mayonnaise and crispy cheese crackling. Our chefs have managed to push the boundaries of innovation. All contestants should be enormously proud of themselves.

“James’ creation included ingredients that married together perfectly, and the judging panel remembered them all individually, even many sandwiches later, which made this creation stand out as the clear winner.”

SPONSORED BY

Futura Foods

Gorgonzola Piccante Category Winner

THE WINNING ENTRY

Honey, I’m Feeling Blue – This cleverly created sandwich tasted too good not to be awarded. It’s a fusion of sweet and spicy flavours, all placed between slices of Bretzel sourdough bread topped with Gorgonzola Piccante & Port Cranberry. It’s a genius mix of Gorgonzola Piccante, blue cheese bechamel mix, slices of prosciutto, caramelised pear, candied walnuts and finished with hot honey.

JDM Food Group Free From Category Winner

THE WINNING ENTRY

Satay Prawn in the Sea Shell – A complex and creative seafood sensation all placed into a rice paper and seaweed shell. Edvinas combined marinated prawns in a nut-free satay-style paste; alongside a flavoursome ginger pickled daikon and carrot slaw, mixed with a chilli and coriander sprinkle and a dash of lime.

Gouda Category Winner

THE WINNING ENTRY

Mumbai Garam Toastie – Bringing a combination of vibrant flavours and spices together with the clever addition of Gouda, this interesting sandwich is one you won’t forget. It’s a precise blend of Gouda, potatoes, chaat masala, finely chopped red pepper and red onion, mixed with cumin seeds, mint leaves, butter, coriander leaves, and lemon juice all snuggled between a sourdough bloomer.

H. Smith Food Group

Delightful Breaded Chicken Category Winner

THE WINNING ENTRY

Japanese Fried Chicken Wrap – A bold, innovative and tasty wrap inspired by Charlotte’s love for Japanese flavours. This creation includes breaded chicken, pickled coleslaw, spring onions and sliced tomato, all dressed with Yuzu Kosho mayo and filled to the brim in a tortilla wrap.

Kirsty Fitzpatrick Deli Lites

Edvinas Smigelskis Samworth Bros.

Ivor Peters, Urban Rajah

Charlotte Palmer, Greencore

Cottage Delight Chutney and Curd Category Winner and Sandwich & Food to Go

Designer of the Year

THE WINNING ENTRY

California Prawn Roll – A totally delectable creation filled with fresh ingredients bursting with vibrant colours and decadent flavours. This roll brings the Californian sunshine to the UK, with its chosen ingredients of black tiger prawns, passion fruit & mango chilli dressing, crisp cos lettuce, avocado, diced cucumber, mango and pink pickled onions all nestled within a brioche sub roll and decorated with caviar and cress no less. What a sandwich!

the recipe for the winning sandwich.

Ingredients

1 Brioche Sub Roll

15g Cos Lettuce

25g Fresh Avocado Slice

95g Chopped Black Tiger Prawn with Passion Fruit & Mango Chilli Dressing

10g Fresh Diced Cucumber

10g Fresh Diced Mango

10g Diced Pink Pickled Onions

3g Caviar

1g Cress

Prawn Dressing Ingredients

250g Chopped Black Tiger Prawns

60g Cottage Delight – Passion Fruit & Mango Curd

50g Mayo

3g Korean Pepper Flake

15g Lime Juice

Method

1. Mix together the ingredients to make passion fruit and mango chilli dressing and then add the cooked tiger prawns. Make sure you coat the prawns so you get a taste sensation in every mouthful!

2. Cut open a fresh brioche sub roll and spread a thin layer of the curd inside for extra punch.

3. Place the fillings in as follows: dressed prawns, avocado slices, diced cucumber, mango and pickled onions, caviar and top with fresh cress.

James Burgess, Freshcut Foods

Q&A

MAKING A DIFFERENCE…

The winners of the Manufacturer Award at The Sammies were Simply Lunch. So, we caught up with William Page, marketing & digitalisation director, to talk the past, present and future.

Congratulations on your success at The Sammies. What does this recognition mean to your business? It’s certainly a signi cant milestone

and is incredibly rewarding to be acknowledged for our contributions to elevating the food-to-go industry. This award aligns perfectly with our

vision of becoming the leading FTG manufacturer in the UK.

This recognition is not just about our achievements over the past 12 months – it’s a culmination of our e orts since 1979. We’ve been committed to innovation, quality and excellence, and this award represents all of that. It’s a validation of our journey and motivates us to continue pushing boundaries in the FTG sector.

The awards are hugely competitive. How have you excelled? This has happened through innovative advancements in digital e ciency, operational enhancements and sustainable practices. We implemented a cutting-edge digital Quality Management System, reducing our paper use by 500,000 pieces and streamlining traceability

reports. Our operations have seen signi cant improvements with the introduction of precise wrap cutters, on-line label applicators and depositors, which boost productivity while minimising waste.

Investing in our people and facilities has also been a key priority, introducing a comprehensive Work from Home policy, increased annual leave, and sponsored sta development schemes to foster professional growth. We initiated predictive modelling for shelf life, collaborating with leading UK universities to enhance product quality and safety.

Our commitment to sustainability is evident through our partnership with Wildfarmed, promoting regenerative farming methods to reduce carbon footprint. We also launched a successful campaign with Quorn, raising over £4000 for Meals & More through our Vegan Festive Feast Sandwich.

These initiatives re ect a dedication to innovation, quality and social responsibility, while consistently leading positive change.

FTG demand is as strong as ever. What do you think consumers are prioritising?

There are several factors in relation to the choices they are making. Gut health is a major focus, with a rising demand for foods that promote digestive wellness. Global in uences are also shaping preferences, as consumers seek diverse and exotic avours inspired by international

cuisines. Sustainability remains a signi cant priority, with many choosing options that emphasise ecofriendly packaging and responsible sourcing showcasing provenance.

Attainable luxury is another trend, where consumers look for highquality, indulgent experiences in their on-the-go meals without breaking the bank. Plant-based is increasingly sought after for health bene ts and lower environmental impact.

To dive deeper into these trends, you can check out our latest trend report (see QR code overleaf), which

explores how these consumer priorities are shaping the FTG market and driving innovation in our ranges.

This year has been a great one for Simply Lunch so far. What can we look forward to?

We are gearing up for an exciting few months lled with innovation and initiatives, with several projects in the pipeline – including the launch of our Simply Special baguettes. These cater to the growing trend of attainable luxury, o ering premium quality and indulgent avours at accessible prices.

We are also forming new partnerships to enhance o erings and expand our reach in the market. These collaborations are set to bring unique FTG options to customers.

On the sustainability front, we are rolling out fresh initiatives to further our commitment to eco-friendly practices. These e orts re ect our ongoing dedication to minimising environmental impact while delivering exceptional products.

Obviously, economic times have been challenging. How do you ensure a fair price point for customers? Our commitment is to fair and accessible pricing for customers. We achieve this through e cient operations, strategic supplier partnerships and a focus on innovation. By streamlining production processes and investing in advanced technologies, we reduce waste and enhance productivity, so we manage costs e ectively.

Strong relationships with suppliers ensure that we source high-quality ingredients at competitive prices. Additionally, our commitment to sustainability not only supports the environment but also contributes to cost savings that bene t our customers. We also focus on product innovation, like our Simply Special baguettes, delivering premium quality at accessible prices by aligning

with the attainable luxury trend. By staying aligned to market trends and preferences, pricing strategies are competitive while delivering exceptional value. Everyone deserves delicious, high-quality FTG options that remain a ordable, even in tough economic times.

Can you expand on your relationships in foodservice?

We have built strategic partnerships that strengthen our commitment to sustainability, community support and social responsibility. Our collaboration with Wildfarmed demonstrates our dedication to regenerative agriculture, allowing us to support sustainable farming practices and reduce environmental impact.

We are also proud to partner with MIND Charity, raising awareness for

mental health initiatives throughout our teams. Our Partnership with Quorn re ects a commitment to healthier, plant-based dietary choices, resonating with our values of promoting nutrition and sustainability. Additionally, through our partnership with FairShare, we donate surplus produce to local food banks, aiding in the ght against food insecurity and supporting those in need within our community.

This represents a long-term vision to make a di erence beyond immediate operations, with environmental leadership, community engagement and social impact.

SIMPLY LUNCH 2024 FOOD TO GO TRENDS REPORT

Scan the code for access to latest trends around gut health, emerging global expectations, sustainability, plant-based and plenty more.

Excitement is building for one of the most important shows on the industry calendar – and it’s bigger than ever.

Countdown to lunch!

FINGER ON THE PULSE

As lunch! enters its 16th year, it continues to solidify its position as the premier trade event for the food-togo industry, cafés, co ee shops and more. Taking place alongside the 10th anniversary of Casual Dining, the show returns to ExCeL London on 18-19 September and will showcase innovation from over 500 exhibitors.

Thousands of decision-makers have registered, including buyers from the likes of Sainsbury’s, Ca è Nero, Center Parcs, Burger King, Tesco, Sodexo, Costa Co ee, Starbucks, SSP, Leon, Coop, Greggs, GAIL’s Bakery, BP, Waitrose, Compass and Marks & Spencer.

Event director, Katie Tyler, said: “This year’s lunch! will be o ering trade visitors an incredible, free, worldclass speaker programme, bringing together the biggest names in FTG. Alongside experts sharing invaluable insights, there will be hundreds of exhibiting suppliers presenting innovative and new products. lunch! 2024 is not to be missed!”

It’s also at the heart of what’s trending. From sandwiches to

FREE TRADE TICKET

lunch!, the de nitive café, co ee shop & food-to-go event, will take place on 18-19 September 2024 at ExCeL London. For more information and to register for a free trade ticket, visit lunchshow. co.uk and quote priority code VLU44 on the registration page.

seasonal salads, indulgent snacks to functional drinks, plus sustainable packaging. New names for 2024 include Lipton Iced Tea, Speedibake (and Scrocciarella), Emmi UK, Fresh Food For Now, Typhoo Tea, Raise Snacks, Drink Tranquillo, Capri Sun, Yeo Valley, Lindt, New Yorker Bagels and Lost Sheep Co ee.

FRESH LAUNCHES

The Innovation Challenge Gallery is a must for operators wanting to see the latest launches. Here, visitors can vote for their favourite new products as part of the popular Innovation Challenge. The brands that receive the most votes on day one then pitch directly to buyers on day two.

Buyers looking to meet the newest brands entering the market should visit the ‘Start-Up Zone’ – with the challenger brands that have been on the market for 18 months or less.

The show is also full of established names returning with their latest ranges, including Bridge Co ee Roasters, GRIND Co ee, Magrini, Pip & Nut, Simply Lunch and more.

THREE-THEATRE INSPIRATION

Industry leaders will take to the stage for lunch!’s seminar programme, including interviews, data-driven keynotes and panel sessions. Speakers con rmed so far include Julian Metcalfe OBE, Founder of itsu and cofounder of Pret; Emma Woods, chair of Tortilla; Will Stratton-Morris, CEO of Ca è Nero UK; Shereen Ritchie, CEO of buns from home; and Cathy Goodwin, global head of food at Costa Co ee.

The British Sandwich Association will be hosting a panel, looking at customer satisfaction and the critical factors that keep customers coming back. “It’s just a great show to see industry innovation,” said Metcalfe.

Five delicious decades

Cottage Delight is celebrating an extra-special birthday, with its variety of jams, marmalades, curds, chutneys and table sauces continuing to inspire.

QUESTION OF TRUST

Fifty years of operation is outstanding for any business – especially one in the sauces/condiments space, where competition is fierce. But Cottage Delight is not only looking to celebrate the past… it’s making exciting plans for the future, around its products, people and sustainability model.

“We are proud to say that we never compromise on taste,” said Cottage Delight marketing channel lead, Nicola Campbell. “With a rich heritage, we’ve built a reputation for excellence, and our award-winning status is testament to our commitment to quality. Our passionate and skilled workforce is dedicated to making every product that leaves our kitchen the very best it can be, with a focus on the finest ingredients and traditional artisan techniques.”

Lasting relationships are key, with suppliers sharing the desire for high standards, while working closely with customers to understand their needs – which fosters trust and respect.

“One of our most notable collaborations is with Beatson Clarke, a trusted partner for over 30 years, who supplies our iconic glass jars,” continued Campbell. “We’ve also had the pleasure of working with Staffordshire Brewery for 15 years, providing us with a consistent supply of quality beer products. We have supplied Lakeland for over 25 years, collaborating closely to craft a comprehensive gifting collection that meets the unique needs of their loyal customer base, with them returning year after year.

“By delivering exceptional goods at a commercial price point, we’ve established a mutually beneficial relationship – connections which have helped to shape our business.”

PAST & PRESENT

While proudly reflecting on five decades in foodservice, Cottage Delight has headed into 2024 with a series of consumer facing and process driven brand updates,

making a renewed commitment to a sustainable future.

“Our new look sees a step away from the traditional yet waste-heavy paper and rubber band lids, with significant reductions in plastic packaging and virgin plastic usage across our signature glass jar range. These initiatives are eye-catching for the popular products, striking a balance between appealing to existing customers, while capturing the attention of the more environmentally conscious.

“The design still reflects the handcrafted and superior quality of our brand. The wider impact of both changes has allowed us to successfully remove over 22 tonnes of paper and packaging from their processes*, alongside preventing 4.8 tonnes of rubber bands going to landfill**. The updated jar labels now contain a 30% reduction in non-virgin plastic; a figure which the business aims to continue decreasing.

“We have now created a glass jar

range that allows for much easier navigation due to category branded lids, alongside a more contemporary, cleaner look and less wastage for the consumer. This new branding will appeal to a wider audience.”

Not content with these initial changes, Cottage Delight has set a series of both short- and long-term sustainability goals. In recent years, it has officially become a zero waste to landfill business in partnership with Derbyshire-based Peak Waste, as well as baselining current carbon emissions to allow for future monitoring and reduction. Within the food production process, only responsibly sourced palm oil is used, while in the coming years it’s aiming for 100% of electricity from renewable sources and to reduce waste – including packaging usage – across the business year on year, against baseline figures.

“In a world increasingly feeling the impact of irresponsible business practices, it is not enough to make empty promises when it comes to sustainability,” said Vickie Milligan, Cottage Delight managing director. “We take our commitments seriously and work with external consultants to ensure we hit our projected targets.”

BIG PICTURE

While flavours may be continually evolving, Cottage Delight stays true to its core values. “Quality and taste are paramount, which is why we conduct internal blind taste panels against competitor products,” continued Campbell. “We are also committed to innovation, developing products that meet changing tastes, trends and preferences of our customers.

SAUCES & CONDIMENTS

“We occupy a unique position, with the ability to create recipes, manufacture products and own premium brands. This gives us a 360-degree view, selling and marketing our own brands to a wide range of sales channels – from independent and major retailers to foodservice providers and exporters. This comprehensive approach delivers unparalleled insights into consumer behaviour and preferences, as well as the ability to stay ahead of the curve in terms of trends and innovations. In contrast, many manufacturers are limited to a single perspective or focus on a specific channel, leaving them vulnerable.

“And as we navigate seasonal fluctuations in flavour trends, it’s clear that citrus and tropical have been a favourite from spring to summer. Our award-winning Passion Fruit & Mango Curd, in particular, has seen growth in volume, with chefs and foodies alike recommending its ability to add a zesty twist. Across autumn and winter, nostalgia takes centre stage, focused on comfort foods and familiar flavours that evoke a sense of warmth. This is reflected in our best-selling chutneys, such as Caramelised Onion Chutney and Sweet Apple. These condiments are perfect for adding a touch of warmth and depth to any dish.”

In addition, Cottage Delight was a welcome sponsor of The Sammies Awards, across the Chutney & Curd Category in the Sandwich & Food to Go Designer of the Year.

“Many people know us as a familiar face within the independent retail sector, providing to the trade since 1974. But others may not be aware that we have a selection of 12 foodservice SKUs, including handcrafted jams, chutneys and pickles. Each flavour offers chefs versatility and scope to add something different to menus. With the sponsorship of The Sammies, it meant we could network our brand with the right audiences.

“The event was a real success and the cherry on top was that the overall winner, James Burgess, used our Passion Fruit & Mango Curd in his California Prawn Roll,” said Campbell.

*Rubber bands, paper packaging, plastic shrink wrap reduction over typical 12-month period.

**Annual usage of rubber bands no longer required due to new metal lid.

Time to get Creative

EXOTIC TASTES

The UK sauces and condiments market is in rude health – with data predictions from Statista backing this up to the tune of annual growth of 4.24% (CAGR 2024-2029).

“When it comes to sauces, we have experienced significant changes, driven by evolving consumer tastes, a growing interest in world cuisines, health-conscious eating habits and sustainability,” said Rachel Shoosmith, marketing manager at Creative Foods.

“Most noticeable are global flavours and fusion sauces. This can be seen in what we expect to be the most popular sauce flavour profiles in 2024:

1. Sweet Heat – Hot honey, sweet chilli, honey sriracha

2. Umami – Truffle, soy, kimchi

3. Smoky – Buffalo, BBQ, chipotle

4. Hot & Spicy – Nduja, sriracha, peri peri, extra hot

5. Asian Inspired – Korean BBQ, gochujang, miso, teriyaki

6. Fruit & Citrus – Mango habanero, lemon pepper, chilli lime

7. Creamy – Garlic & herb, aioli, buttermilk ranch, blue cheese.

“These fit nicely into the consumer desire for impactful touches that elevate a meal. Operators can offer this via special condiments or sauces to make a dish more premium. One popular method is in the form of a dip.

“For pizza dip pots in foodservice, garlic & herb and BBQ continue to come out on top, followed by garlic, tomato & herb, honey & mustard, salsa, hot buffalo and sweet chilli. However, we are also finding more innovative sauces and dips appearing across menus with truffle, nduja and hot honey standing out.

“We are seeing the growth of hot honey on a range of dishes, including pizzas, dough balls, chicken products and wedges. According to a recent Pizza Hut report, ‘sweet and spicy menu pairings are up 38% in the last year, with hot honey projected to outpace other flavours by 2027’.

The pandemic had an impact on consumers, with many becoming increasingly adventurous, seeking out diverse and exotic tastes – authentic, zingier flavours with spices, herbs and citrus notes. “Sriracha, for instance, has become a staple and is often blended with traditional sauces, resulting in unique and exciting fusions such as sriracha mayonnaise and honey sriracha,” continued Shoosmith.

BBQ BUZZ

Global and fusion are key watchwords, as consumers expand their taste horizons.

enhanced with Mexican-flavoured mayonnaises that infuse a traditional mayo with South American-style seasonings, spices and ingredients.”

There is also increased demand for healthier options, including lower sugar, salt and artificial additives. “Organic, gluten-free and vegan are on trend. Additionally, there is interest in fermented sauces, such as kimchi and miso-based dressings.

“And it is peak BBQ season. In a Creative Foods poll, we asked customers for their go-to sauce, and 32% preferred BBQ, followed by ketchup (26%), mayo (22%) and hot sauce (21%). So, our House of Lords Premium BBQ Sauces hit the mark.

“We manufacture a versatile range of delicious sauces, dips, dressings, marinades and glazes, in a variety of pack sizes and formats, offering own label, bespoke and branded sauces and dips to retail, foodservice, wholesalers and B2B customers.”

Mexican cuisine also sits under the umbrella of exotic, with its unique farming methods and native ingredients such as tomatoes and avocadoes. “Street food – like tacos, tortillas, nachos and enchiladas – is popular, and these dishes are

off the press Hot SAUCES & CONDIMENTS

Spicy flavours, new products and factory investment. It’s an exciting time for Zafron Foods – so we caught up with national account controller, Graham Cox.

Food to go is certainly on an upward curve. In terms of your products, what consumer trends are you seeing?

Flavour profiles are changing all the time. With more people going on long-haul destinations for holidays, the demand for different flavours increases. Currently, Far Eastern is trending, especially Korean and Japanese – added into the equation is a heat profile to the sauces. We are seeing an increased demand for products containing high chilli content and increased heat profiles.

Relationship building is essential in foodservice. Can you expand on who you work with and how you continue to offer the best possible service?

The relationship with our customers is vital and we continually work with all our end-users for new flavour profiles and pack sizes. We have seen since Covid that the demand for one-litre bottles has jumped substantially, with sales increasing week by week.

The main reason for this is the move away from the traditional 2.27l jars, where kitchen staff have to decant at least twice to get the product to table. This means there is a high chance of human contact with the sauce and possible contamination. The great thing with the 1l is that it’s ready to go –you can dress plates and fill other receptacles such as ramekins, without touching product. Our bottles can be stored upside down so the product is ready to be used straight away. They are also fully recyclable.

Talk to us about the people involved in your product development and the choices you make.

We have a chef-led NPD team, with many years of experience in our industry and hospitality in general. As we are now part of the wider Solina Group, we can also call on colleagues in both Europe and North America for up-to-date trends and flavour profiles, so we can advise customers on the expected new wave of products, helping them get ready for the demand.

How do you approach health and sustainability, which are so important in terms of consumer choice?

Over the past few years, the demand for both health and

sustainability has grown faster than ever before – and there is a strict protocol towards sustainability and fair trade with suppliers. With this in mind, any product manufactured that contains egg will now automatically contain free-range, as opposed to battery or barn.

What does the future hold for the business?

It’s looking very bright. With major investment within the factories for equipment, we believe we are heading to be the number one choice for all customer demands for mayonnaise, sauces and dressings. We have the capabilities to produce products in all sizes – from sachets to dip pots, tabletop bottles, all the way through to industrial pallecons.

What advice would you give to operators in terms of utilising your sauces – both financially and with regards to menu choices?

Contact us to discuss requirements for front of house and kitchen needs. We are here to help develop your business.

SAUCES & CONDIMENTS

your sandwich with flavour using the uk’s #1 mango chutney www.geetasfoods.com

Explore Urschel Cutting Solutions

Sanitary, stainless steel design, every machine is crafted to Urschel quality standards; backed by service and support for the life of your machine. Operation at a push of a button – to reduce time and labor costs. Machines designed for continuous, uninterrupted production to promote the highest outputs.

Known for its healthier elements and versatility, Real Good Ketchup is looking to shake up the sector.

FRESH ALTERNATIVE

The raison d’etre at Real Good Ketchup is straightforward – 75% less sugar and 80% less salt than regular ketchups. Ingredients are Top 14 allergen-free, in recyclable packaging and powered by renewable energy. This led to the World Food Innovation Awards’ Best Children’s Product 2021 and recognition in the 2023 Free From Food Awards Child-Friendly Food category. It’s a healthy ketchup twist to food on the go – and for those dedicated vegans, there are no animal ingredients in the supply chain.

“In terms of demand, we are seeking a requirement for greater transparency and clarity on labels, from ingredients to nutrition, and especially allergens,” said Elizabeth Jones, founder of Real Good Ketchup. “Healthier options are definitely top on the list of priorities.”

When it comes to foodservice customers for RGK, most of them are in the education sector and use

authentic

An choice

the ketchup in breakfast butties and wraps, or as an alternative to sugar-laden ketchups in the dinner hall, serving up to 50,000 pupils nationwide.

But the business wants to expand its impact on foodservice. “RGK is a fantastic base for chefs to add their own twist by stirring in cayenne, chilli and curry spices to create their own signature ketchup! And best of all, they can do that without high levels of salt and sugar. Ours is perfect as a marinade, dip, or for Asian cooking.”

LABEL CLARITY

So, what changes can operators incorporate to deliver a healthier offering?

“Read the back labels of products,” continued Jones. “We often find that chefs have not looked at the nutritionals to check sugar and salt levels. When they do, they are often shocked by it. Another problem is that sometimes claims are made on labels to suggest reduced sugar when in fact they are not when compared to other sauces.”

In terms of 2024 for RGK, business has been steady – with ongoing

discussions with several new customers looking to add it to menu offerings. There is also a ‘low sugar & salt’ table sauce in the pipeline for Q4.

“Foodservice is hard work, and it certainly takes time to build a trusted reputation. The offering must have a real point of difference and be competitive on price to be taken seriously.

“But the pandemic had a huge impact on people’s attitudes to healthier condiments and sauces. The awareness now of ingredients and understanding the short- and long-term health consequences of high sugar and salt consumption has grown and continues to be incredibly important.

“We expect attention to ingredients will continue to grow as consumers become wiser to ’so-called’ health claims.”

Real Good Ketchup is sustainably produced in the UK, with fully recyclable packaging, available in 2.7kg catering jars.

For more information, visit realgoodketchup. com.

even more and waste even less

Look sharp!

Requirements around labelling are ever-changing but DTM Print is perfectly placed to offer fast and premium solutions to the foodservice sector.

THE EYES HAVE IT

Labelling is a crucial aspect to packaging. It has a strong impact on the consumer purchasing process by drawing attention to a product – whether it’s with a special shape, structure or material, colouring, photo-realistic printing or metallic highlights. Labels also contain information, such as ingredients and allergens, that make all the difference.

Today, more than ever, the sustainability of packaging – from materials used to recycling processes – is a paramount factor. For example, having a paper label on plastic means that these two materials can’t be properly and automatically separated. This would have to be done manually at home.

But with nearly 40 years in the industry, DTM Print can help make the lives of manufacturers much easier.

“The labelling sector has undergone significant changes in recent years, with advancements in technology and products driving innovation,” said Katrin Hoffmann, PR manager, DTM Print.

“One notable development is the availability of desktop printers that are affordable for small businesses, yet offer high-quality, full-colour and durable capabilities. These printers allow companies to create professional-looking labels, reducing costs and turnaround times.

“Another key trend is the rise of on-demand printing solutions for in-house production. This technology enables companies to print labels as required, eliminating the need for large print runs and reducing waste. New or updated labelling regulations require pre-packaged for direct sale (PPDS) businesses to provide full ingredient lists and allergen labelling on the premises, forcing them to rethink their processes.

“Our on-demand inkjet and dry toner-based printers helped those businesses tick those boxes. Other benefits are no turnaround time, label production in real time, plus the ability to instantly react to customer needs and market changes.

“There is a growing focus on sustainability, with solutions that use non-toxic inks and eco-friendly, recyclable materials. This represents a renewed focus on both affordability and efficiency.”

LEGISLATORY RESPONSE

As such an experienced operator, DTM Print has learned key lessons when maintaining key customer partnerships.

“Being innovative and listening to clients,” continued Hoffmann. “This allows you to stay ahead of the competition and adapt to changing trends. You need to constantly seek new ways of improving products or services and finding creative solutions to problems.

“Take Natasha’s Law, which changed the requirements in terms of PPDS, and especially allergens needing to be highlighted on those labels. Even before the law came into effect, we evaluated what businesses in this market would need and request for that use case: the compact, on-demand DTM CX86e Colour Label Printer.

“Additionally, building strong relationships with clients and

providing excellent customer service often leads to repeat business and positive word-of-mouth referrals, which is essential in such a competitive market.”

One such UK distribution partner successfully implemented a DTM CX86e in a fully integrated Point of Sale (PoS) solution.

“This set-up included weighing scales for a retail counter, allowing for the printing and applying of colour labels on-demand. This is ideal for complying with Natasha’s Law and the well-known traffic light system of food labelling, showcasing ingredients, allergens and nutritional information.

“Our label printing solutions are widely used in the food industry, and not limited to the FTG sector, enabling businesses to be flexible in producing the required number of labels at any given time – reducing waste and storage space, as well as saving resources.”

PEOPLE SKILLS

Whether DTM Print approaches clients or the other way round, they initially learn as much as possible about the use case or application which they need labels for, then evaluate requirements – from durability to colour, production speed, volume, etc.

“This helps us find the best product to effectively meet their needs. And depending on the client’s location, we connect them to a local partner. We have a strong distribution network all over the EMEA region. It can not only communicate with clients in their native language but provide additional support or services to complement our offerings. This ensures access to a comprehensive range of resources.

“We also offer to produce test prints, to demonstrate the quality and suitability of our solutions firsthand before making a commitment, helping to build trust. Furthermore, we suggest fitting solutions, taking into consideration factors such as durability, size and production volume. Because of our experience, we know that label substrates are a key element for each solution.

or custom sizes, as well as recyclable and sustainable labels.

“There’s a consultation with clients to ensure the right choice and we offer a vast variety of materials in our Genuine DTM Label Stock for all kinds of applications – including paper, polyester and foils with matte, semigloss and high-gloss finish in standard

“And our products are easy to install and operate. If necessary, we of

course provide any other assistance that may be necessary to ensure a smooth transition. Our goal is to make the process as easy and convenient as possible for clients, ultimately leading to a successful partnership.”

PERSONALISATION PRINCIPLES

One valuable avenue of connection is the Natural & Organic Products Expo 2024 (NOPEX), which DTM Print attended in April.

“We’ve been going for almost two decades now, initially because it was the perfect platform to meet small- to medium-sized companies in need of ondemand label printing solutions.

Right from the beginning, we were well received by attendees. The eco-friendly and sustainable model of the show certainly

aligns with our values.

For example, the LX610e Colour Label Printer that features ultra-low energy consumption, low weight by using less material, non-toxic ink supplies and 100% recyclable components.

“We recently introduced the DTM EcoTec Label Line, which includes ecofriendly, recycled and natural labels.”

In terms of the future, DTM Print is looking forward to further technical advancement focused on sustainability, reducing CO2 emissions and saving resources.

“There’s a growing emphasis on solutions for personalising products, such as in-shop systems that can print labels with individual messages or names, as well as advanced technologies like our edible ink printer, Eddie – that prints directly onto food like biscuits, marshmallows, chocolate, cupcake toppers, macarons and so much more.

“All you need to do is look around – labels are everywhere. And our printers are used in so many different markets, it’s exciting to work on different projects, while also keeping our environment in mind.”

Your Food. Your Label.

with labelling solutions by DTM Print

It‘s all about you and your product

We provide label printers and customisable printing solutions to help you produce high-quality, brand-elevating labels that support your corporate vision.

Be flexible

Our adaptable printers offer unparalleled versatility, handling heavy-duty labels, intricate custom shapes, diverse materials and various print formats to meet your unique requirements effortlessly.

Warranty & quality

DTM Print offers a 36-month warranty*, supported by an accessible support team, easy-to-use printers and resources like local partners, a know-how website, video tutorials, online training and on-site visits.

Advantages for food packaging

Our DTM Genuine Label Stock offers water, heat and UV resistant materials, as well as deep-freeze suitable materials, ensuring label longevity in challenging conditions and compatibility with diverse packaging materials.

For more information

Cutting-edge emulsion solutions

Wanting to satisfy a market that is increasingly attentive to the nutritional profile and labels of food products, CSM Ingredients – a global player in food ingredient research, innovation and production – has developed a number of solutions ideal for reducing fats and additives in laminated bakery and pastry products, without compromising performance and taste.

Fats – in recommended doses – are a fundamental part of the human diet. They also offer functional and sensory characteristics necessary to make products appealing and rewarding for consumers. The real challenge, therefore, lies in finding solutions that can improve the nutritional profile of food products without changing their appearance, texture and taste.

“Fats are a segment of interest for the evolution of the entire food industry,” explained Christian Sobolta, CSM Group managing director. “At CSM Ingredients, we have an entire innovation centre in Delmenhorst, Germany, dedicated to the research and development of increasingly innovative and sustainable oils, fats and emulsifiers, to meet the needs of customers and enable consumers to find nutritionally balanced products

that can also satisfy taste buds. SlimBAKE and our E-free margarines represent the results of these efforts and are the demonstration that it is absolutely possible to reconcile the pleasure of food with a wellnessconscious approach.”

SlimBAKE, in particular, is an emulsion that enables up to a 30% reduction in the fat content of finished bakery products, made possible thanks to a combination of functional ingredients and advanced production

"Fats are a segment of interest for the evolution of the entire food industry."

technologies. The use of SlimBAKE has a twofold benefit: on one hand, it allows industrial users to keep both the original recipe and the production processes unchanged while adding

the claim ‘reduced fat content’ on pack in accordance with EU regulations1; on the other, it allows end consumers to combine taste and lightness without having to make compromises on the joy and sensory experience of croissants, Danish pastries and puff pastries.

The new emulsion – for both ambient packed products and frozen baked goods – is available in two variants, butter-based and vegetable-based, thus allowing to meet the diverse demands of today’s consumers, including those who follow a vegan diet.

In addition to SlimBAKE, CSM Ingredients has launched an ‘E-free margarine’, created by combining natural functional ingredients with advanced production technologies. This additive-free margarine meets the desires of those increasingly looking for ‘clean labels’ and is ideal for major lamination applications.

It was possible to start producing this unique, new margarine thanks to technological innovations achieved with the introduction – in September 2023 – of a new production line at the company’s plant in Crema, Italy.

CSM Ingredients is also developing a second variant of the E-free margarine, ideal for incorporation applications, which will soon be available on the market.

1EC legislation no 1924/2006 on nutrition and health claims made on food: a claim stating that the content in one nutrient has been reduced may only be made where the reduction is at least 30% compared to a similar product.

join us on the journey

Transitioning towards a more circular future

Did you know that Faerch Group is not only a rigid food packaging manufacturer but also has its own recycling facilities in the Netherlands?

We are proud to say that at Faerch circular recycling of rigid food packaging is not some distant vision, it is a reality already happening today. As the world’s first integrated food tray-to-tray recycler, we are doing circularity on an industrial scale.

Faerch are on a mission to convert waste into valuable resources by pioneering advancements in recycling technology, and this commitment to circularity is demonstrated by the recent expansion of our flagship recycling plant in Duiven, Netherlands.

With nearly 24 billion rigid food containers sold annually, Faerch plays a vital role in preserving food freshness while addressing environmental challenges head-on at the same time.

Learn how we are reshaping the industry landscape by prioritising circular content by ramping up our integrated recycling capacity.

And this is just the beginning… Join us on the journey towards a more sustainable future, where post-consumer waste transforms into new food packaging - over and over again!

Bright sparks

When it comes to putting sustainability and flexibility first, Protos Packaging sets the bar extremely high.

HUMBLE BEGINNINGS

Founded in the attic of a house in 1988, Protos has grown from these modest beginnings into a purpose-built manufacturing facility in Sharpness, Gloucestershire. It has kept its independence in an industry often dominated by corporate giants.

“As a second-generation, family-owned business, we care deeply about our staff, paying the living wage rather than the government minimum,” said director, James Fussell. “A motivated and well-treated team is crucial to our success, and this shows in the service we provide.”

Another key focus is long-lasting partnerships, working closely with clients to understand their unique requirements and develop tailored solutions in an evolving market. “At Protos, we blend our rich history with a forwardthinking approach, always looking to push boundaries and set new standards. We’re committed to making a real impact and continuing to grow and innovate.”

The range of customers is diverse, from ambitious startups to established blue-chip companies and FTSElisted enterprises – including food manufacturing, pharmaceuticals and agriculture. Some of these partnerships have thrived for over three decades.

“We take pride in being a trusted partner to resellers, helping them deliver value to their own customers. With our AA BRCGS certification, they can rest assured that our products consistently meet or exceed the most stringent quality standards.

“Challenges can arise at a moment’s notice, which is why we go the extra mile, particularly when other suppliers fall short. We’ve invested significantly in automation to streamline processes, enabling our team to focus on personalised support. When you call us, you’ll speak directly with a knowledgeable team member, bypassing the tedium of automated phone systems.”

NATURAL BREAKDOWN

Sustainability is an essential consideration for any business in the food packaging industry. “As consumer preferences and regulations evolve, it’s clear that environmentally friendly solutions are no longer a nice-to-have – they’re a necessity,” continued Fussell.

“But there are complex factors to consider. On one

hand, we need to ensure that the packaging protects the integrity and safety of the food, maintaining freshness and preventing contamination. On the other, we must think about what happens to it after serving its purpose.

“As a packaging provider, we’re always looking to balance essential function with the growing need for sustainability. One of the most promising solutions is our fully biodegradable BOPP. This innovative material offers the same protective qualities as traditional packaging but with the added benefit of being able to break down naturally and be recycled within existing streams.”

However, sustainability doesn’t end there – it’s also about the resources and energy that go into production in the first place. Protos is always exploring ways to optimise manufacturing processes, whether that’s through more efficient equipment or the use of renewable energy sources like solar power.

“It’s not rocket science but it does require a commitment to doing things better. One thing we’ve learned through our work with foodservice customers is that sustainability often requires a balance of different priorities. Some businesses might be primarily focused on reducing plastic waste, while others are more concerned about carbon footprint. The reality is, if you’re not considering both, you’re not really addressing the problem.

“There can also be a disconnect between eco-friendly messaging put forth by some companies and the actual sustainability of their choices. While many businesses are making genuine efforts to reduce environmental impact, there’s still room for improvement. The key is to have an open conversation about these priorities and work together to find solutions that deliver real, measurable results.

“There’s no one-size-fits-all approach but by staying informed about innovations and best practices, we can help businesses make meaningful progress. Foodservice has a unique opportunity to lead the way in terms of environmental responsibility, setting a positive example for other industries to follow. It’s time to turn good intentions into real action.”

SUPERMARKET SWEEP

Protos believes that the most sustainable packaging solutions are those that strike the right balance between environmental impact, cost and practicality. “That’s why we are proponents of materials like DegrAid, which offers biodegradability without sacrificing the performance or economy of traditional plastics.

“The debate around sustainable packaging is a lot like the VHS vs Betamax format war. Just as the adult entertainment industry played a decisive role in determining the dominant video format, supermarkets and other major players will likely dictate which eco-friendly packaging solutions gain widespread adoption.

“From where we stand, it seems clear that recyclability and reduction are emerging as the key priorities for these influential stakeholders. As packaging manufacturers, it’s our responsibility to stay attuned to these evolving priorities and focus on developing solutions that deliver real, measurable environmental benefits without compromising on performance or affordability. Only by taking a holistic, no-nonsense approach can we hope to

make a meaningful impact in the fight against packaging waste and climate change.”

And in the ever-evolving packaging sector, standing out requires more than just following industry standards.

“At Protos, we focus on creating solutions that are both innovative and practical. Our independence as a family-owned business allows us to respond quickly to market changes and customer needs, providing a level of flexibility that larger corporations often can’t match.

“Sustainability is a core value that we integrate into all aspects of our business, from using solar power to offering carbon-offsetting options. By focusing on innovation, quality and customer-centric solutions, we ensure that Protos remains a trusted partner in the packaging industry.”

CREST OF A WAVE

While competing with larger companies comes with its own set of challenges, there are also advantages for Protos.

“They often face administrative burdens that can slow response times and stifle innovation. We can be nimble and responsive without getting bogged down in red tape.

“We steer clear of the typical corporate culture and avoid tying our customers into lengthy supply contracts, relying on efficiency and quality to build lasting relationships.

“What’s exciting about Protos is what’s exciting for society at large – we’re riding the crest of AI’s exponential growth. The possibilities are genuinely staggering. We harness AI daily, using it to handle the mundane, repetitive tasks that nobody misses. We’re also scouting new materials and following some fascinating developments.

“One intriguing partnership is with a company called Trackaging. Imagine a world where you can scan a QR code on packaging and instantly see its environmental credentials. It’s transparency at its best and a game-changer for brand owners. This year, we’re excited to be installing solar panels and experimenting with unique shift patterns that track daylight hours.

“Despite the challenges of the past decade, we see these hurdles as catalysts for efficiency and innovation.”

Ready 2GO

The British Sandwich & Food to Go Industry Awards – The Sammies – were a special night for Sabert Corporation Europe, as it took home the New Product category, with its innovative Snap2Go fully recyclable solution for chilled meals and food-to-go outlets.

“We are delighted that our new Snap2Go range has won this prestigious award,” said Sabert’s UK&I managing director and European commercial director, Alex Noake. “The Snap2Go tray combines an aesthetic and minimal design with maximum functionality featuring a unique clip-lid fit, plus great visibility thanks to its clear rPET lid –delivering on our promise to make food look great!

Awards organisers said: “Snap2Go provides an airtight, stackable packaging solution with a nice design to enhance the FTG experience and improve sustainability. Easy to hold and fully recyclable, the product really hit the brief, and the ‘Let’s meet again. Recycle me’ messaging struck a chord.”

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

The innovative and secure snug-fitting anti-fog rPET cliplid protects food, while offering easy one-hand closing. It securely fastens to internal tabs, locking into place with one simple push and click.

“Snap2Go joins Sabert’s new Deli2Go assortment and both fantastic ranges will soon be joined by Tray2Go and Hot2Go which are approaching the launch pad,” said Noake.

“For each of these FTG, takeaway and delivery packaging innovations, our focus is on making food look great, but as usual, we are also putting the emphasis on offering best value, coupled with best functionality, and best-in-class sustainability credentials.

“Sabert has over 40 years of providing innovative, valueadded 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, so you could say Sabert is the ‘go to’ for all your sustainable 2Go foodservice packaging solutions.”

Block-Bottom-Bag range fully recyclable for Coveris

Answering the growing market demand for sustainable and recyclable packaging solutions, Coveris has extended its Block Bottom-Bag range with monomaterial paper. Offering a premium look and feel on shelf and easy recycling in existing paper streams, the new bags help reduce overall packaging waste.

“At Coveris we built our entire sustainability strategy around the vision of No Waste, as we believe that fighting waste in all its forms is the driving force of a more sustainable future. With our new Block-BottomBags, we want to emphasise the need for recyclable, convenient and premium-looking paper solutions,” summarised Melinda Bonamour, market development director paper flexibles at Coveris.

They are 100% paper-based and fully recyclable while still offering

strong product protection. The material received an international certificate issued by Interseroh+ Recycling Alliance and was tested at the Fraunhofer Institute for Process Engineering and Packaging, which validates its recyclability in existing paper streams. Easy to adapt to packing lines, they are available in a wide range of sizes, up to 4kg, and for various contents and applications. They catch the attention on shelf thanks to the available finishing options including hot foil embossing, high gloss or matt finish, metallisation and transparent windows.

“As a result, they offer an attractive alternative for premium, long shelf life and ambient products. These pre-made monomaterial paper bags answer the demand for effective, attractive packaging with a sustainable look and feel,” said Bonamour.

La Lorraine delivers on sustainability milestones

New report reveals future goals and recent successes.

La Lorraine Bakery Group (LLBG) has released its annual global sustainability report, highlighting the company’s achievements and ongoing initiatives – to help bake a better world together.

Entitled Rising Responsibly, the report covers LLBG’s global business activities in 2023 and through to Q1 2024, providing an overview of sustainability programmes in place throughout the company and around the globe.

The report is based on its 3Ps –product, planet and people – along with 10 company-wide projects to help deliver its ambitions.

KEY HIGHLIGHTS INCLUDE:

Responsible sourcing: Collaborating with suppliers to address issues like carbon emissions, deforestation, human rights, and animal welfare.

Sustainable innovation: A commitment to innovating its product range to be both tasty and environmentally friendly, ensuring that future bakery products are nutritious and sustainable.

Carbon reduction goals: LLBG aims to decouple its growth from carbon emissions, with a target of reaching net zero emissions by 2039 for its own operations and by 2050 for its entire value chain. It reported a 30% reduction in its own emissions in 2023.

Energy transition: Reducing energy consumption and shifting to renewable sources, with notable progress at its production site in Poland – switching to 100% renewable electricity in January 2023.

Regenerative agriculture: A focus on reducing carbon footprint while improving soil health and biodiversity to ensure quality wheat supply. LLBG harvested its first 3000 tonnes of regenerative & low carbon wheat.

Circular packaging: Working towards more sustainable packaging solutions, aiming to create a closed-loop system where it is reduced, reused and recycled. Around 97% of its packaging is now recyclable or reusable, with 90% paper-based.

Zero food waste: Minimising food waste and finding better uses for unavoidable waste. 99.9% is diverted for animal feed, food donations and bio-gasification. Its aim is for a 30% reduction in internal food waste by 2027 – plus, aiming to donate at least 500 tonnes of bakery products on an annual basis in the same timeframe.

Community engagement & employee wellbeing: Supporting local communities through educational opportunities for underprivileged youth and increasing access to quality food. The company fosters a safe,

inclusive and rewarding workplace for employees, promoting happiness and health. It also launched its Atelier La Lorraine education project in Romania last year – securing 28 graduates. By 2027, it plans to have five active Atelier La Lorraine projects, giving at least 150 youngsters per year the opportunity to become bakers or food industry professionals

For 2024 and beyond, LLBG’s core focus will be around improving its reporting and data strategy through its use of Corporate Sustainability Reporting Directive, (or CSRD), driving energy efficiency, implementing a zero-accident workplace and reducing food waste levels.

Guido Vanherpe, group chief executive officer of LLBG, said: “Our sustainability strategy is deeply rooted in the values and vision of the family shareholders. As a company that relies on agriculture, issues like climate change and food waste are essential to our existence. We want to make sure that we can hand over a company that is resilient and ready for the next generation, and we are convinced that sustainability is key in achieving that.”

The full report can be found at llbg.com/en-en.

With a wide range of Food-To-Go packaging solutions, ProAmpac has your summer ‘wrapped-up’!

ProAmpac provides food packaging solutions that enhance product and shelf presence while helping customers meet their sustainability goals. Our fibre-based packaging is recyclable and increases operating efficiencies for our customers.

Scan here to view our latest collection of specialist Foodservice packaging solutions.

When considering environmental impact, reducing waste in any foodservice outlet is always a challenge. Filled with sustainable, premium, wooden single-use cutlery, Celebration Packaging’s easy-to-use, zero-touch dispenser is designed to prevent wastage and overconsumption, as customers only pick the items they are going to use, rather than taking – and touching – multiple items. It therefore looks to deliver a combination of hygiene, convenience and sustainability.

“This is the world’s most hygienic, zero-touch wooden cutlery dispenser,” said Celebration Packaging managing director, Nick Burton. “For end-users, there are no levers or buttons to press, as they simply pull the cutlery handle from the dispenser. This creates a sanitary dispensing solution, significantly reducing the chance of contamination by bacteria, germs and viruses, which is common with traditional open cutlery trays and pots.

Reducing waste while enhancing hygiene

“Additionally, operators have absolutely zero contact with the cutlery when filling the dispenser, totally preventing cross-contamination.”

Ideal for self-service areas, takeaway and QSR restaurants, food kiosks, food courts, service stations and stadiums, the unit has a small footprint when placed on counters or can also be wall- or stand-mounted.

wooden cutlery dispensers is that consumers only touch the handle of the piece of cutlery they are going to use, so this is both a hygienic and waste-saving solution.”

Wooden cutlery is 100% natural and is an alternative to the now banned single-use plastic cutlery.

For operators, the high-quality, robust and aesthetically pleasing dispenser is designed to be easy to maintain as the transparent housing shows the cutlery level, and it is purely mechanical with no power or batteries required.

“Our new wooden cutlery dispensers offer a professional, minimalist, modern looking, practical solution, especially when compared to messy and unorganised open cutlery trays or pots, which are often a hotbed for germs, viruses and bacteria,” continued Burton. “But perhaps the biggest benefit of these zero-touch

“We have always believed that when sourcing sustainable packaging, the provenance of the raw materials is paramount – but ensuring that it can be properly disposed of at its end-oflife is equally important.”

“We invest in accreditations and certifications which we take very seriously, so that when we make environmental and sustainability claims, we can always back them up. This sets us apart from many of our competitors, while also giving customers confidence to help them on their sustainability journey.”

Visit celebration.co.uk and packagingfood2go.co.uk.

IT’S IN THE BAG!

Brought to you by Herald: Robust, eco-friendly paper bags, perfect for food on the go and take outs…

Our kraft and white paper grab bags, foil lined bags and SOS flat handle bags are now available in a complete range of sizes. The perfect alternative to plastic, they’re designed to appeal to the growing number of café, takeaway and deli owners catering to an eco-conscious database.

Part of a huge selection of sustainable options brought to you by Herald, our bags can be printed on, transforming them into an ideal platform for brand and product promotion.

See how Herald can provide bags of quality for you…

0208 507 7900

sales@heraldplastic.com www.heraldplastic.com

Journey to freshness

Award-winning Prowrap is at the forefront of preparing, protecting and preserving food. We spoke to Bryony Barlow, commercial director at Wrapex, about latest trends and keeping customers happy.

In terms of sandwich and FTG, which products are most prevalent for you?

Our ranges of cling film, foil and paper are very popular in the FTG segment. While we can supply all these products, it depends on the customer’s needs. Foil is often preferable for high fat content ingredients, for example. Whereas customers who deal with moist or hot sandwiches tend to use paper because of its high absorbency, which is better for texture.

Our pop-up sheets are proving to be very popular in this segment because they’re quick and convenient to use. No cutting necessary – ideal for when you’re dealing with sandwiches that are roughly the same size.

Who are your key relationships with?

Our route to market is through distribution partners, and we work closely with both distributors and end users to develop innovations that deliver on our customers’ needs.

The issue of sustainability is hugely important to the consumer. What’s your approach?

We take a holistic, long-term view, so we do everything we can to minimise impact on the planet. Our products help operators fight waste every day, a problem which has a much greater carbon footprint than plastic waste. But we’re also innovating in other ways – our new refill rolls, which are compatible with the latest Speedwrap Pro range of dispensers, do not use plastic adapter inserts, which cuts unnecessary plastic use.

All our dispensers are made here in the UK to minimise emissions, and we continually invest in developing recyclable products, such as our Ecocling range of cling films. In short, sustainability is ingrained into every level of our business.

You’re in a hugely competitive sector. How do you stay ahead of the curve?

We have invested significantly in our UKbased manufacturing operations and work with other UK partners to help reduce the carbon footprint of every

dispenser we manufacture. Many of our dispenser parts come from an injection moulder based here.

We have also invested in machinery, such as our paper coreless rewinder, to help create a lean, efficient production line that keeps manufacturing waste to an absolute minimum.

How has 2024 been so far… and what can we look forward to?

We’ve enjoyed exciting growth in all areas of the business. We have launched our new dispenser, the Speedwrap Pro, while welcoming team members into the Prowrap family, and invested in production capacity. We are set up for an exciting second half of 2024.

You’re right at the heart FTG. What key developments have you seen?

As part of several associations –including the Foodservice Packaging Association, Business in the Community and Sedex – we have a good view of the many different regulations affecting the industry. The UK’s rollout of EPR, plastic packaging tax and other similar legislation have all combined to make waste reduction and recyclability a key focus. This shows no signs of slowing down in the future.

Foodservice is a complex beast, especially around legislation. How do you assist operators?

Preparation is key! By using our expertise to future-proof products in terms of sustainability and performance, we ensure customers are always ready for what is next.

COMING UP

NEXT ISSUE

SEPT 2024

SPECIAL

Hygiene

Purchasing, product variety, convenience options

FOCUS

Cheese

Sector profiles, toppings/ fillings, sustainability

INSIGHT

Packaging legislation

Outlook, industry advice, innovation

PREVIEW

lunch! show – part two

The GOLD standard

Five decades of service reflect the longevity, expertise and teamwork of Yorkshire’s Jiffy Trucks.

EARLY DOORS

Branded as ‘No.1 Hot & Cold Snack Delivery Trucks’, Jiffy is a West Yorkshire-based operator celebrating a remarkable 50 years of business. Catering expertise, product development and customer satisfaction are the key watchwords for a brand that also has a unique relationship with its staff.

“I’ve been here 36 years, back when Jiffy Trucks was in a rented unit,” said managing director, John Briggs. “It was

dark and dingy, and our only extraction for welding fumes were holes in the roof! We ran a demonstration van, which a lady drove. She was going away for two weeks and I’d seen an advert for a temporary driver. When that finished, the owner asked if I fancied a job. I said yes, planning to stay for a short while until something better came along.

“There were just three of us on the shop floor, all the drawings were done on fag packets, while health & safety was unheard of. The vans were simple, with one heated area, powered by a propane bottle, with a dim light and a large area for sandwiches that wasn’t refrigerated.

“If I look at our two lovely factories which we now own, with 19 staff, drawing office and panels cut-out on CNC machines, we’ve come a long way – and what a journey it’s been.”

SPEED IS OF THE ESSENCE

Today, the vans are fully temperature controlled – heated and refrigerated – and the quality is very much different.

“There is full type approval from the VCA, CoP, ISO 9001, which are all challenges to achieve, and holding them is a credit to our processes, quality and the staff who maintain them,” continued Briggs.

“Back in the day, our typical customer was a single operator, making sandwiches in the kitchen, then going out and selling them. Now, our clients are professional caterers who tend to run multiple vans – our largest operator in the North West has 65 at two sites.

“FTG businesses see these as an ideal route to market. Fixed premises in the right location are great, but if the area changes, you can’t easily react. Our vans hit multiple sites selling breakfast and lunch to the workplaces of around 40 calls a day. The takings on a decent round far exceed those of a shop – and that’s one van and one operator.

“We have vans all over the world too, proudly supporting the NAAFI in Brunei, the Falklands and Germany, feeding the troops who keep us all safe.”

PROUD LEGACY

The original owner, Malcolm, retired in around 2000, but continued to own it until 2016 when there was an employee buyout through a deferred loan, which is now settled. So, it’s an employee-owned company. Sadly, Malcolm passed away last year and while his family still own shares, the majority holding is with staff who now have a vested interest in the business. “When the company does well, the staff do well via a dividend. Nobody will be driving a Porsche with it, but they could get a new bathroom.

“Times have changed massively. Jiffy is without doubt the ‘Hoover’ of the industry, with every sandwich van called a Jiffy it seems. We now own everything we have, building new trucks, selling used ones, doing repairs alongside an overnight parts service. And there’s the best aftersales we can possibly offer, with a fleet of support vans to keep customers trading if they have a breakdown or accident.

“I’ve been here the longest, but we have Paul, Neil and Val who all have their 25-year watches. I, for one, am massively proud of what we’ve achieved and the product we put out. And I would do it all again in the blink of an eye!” concluded Briggs.

Looking for new revenue streams?

Here’s the solution, mobile catering!

Demand for delivered food has never been greater !

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

With over 50 years experience in mobile retail Jiffy are the name you can trust, our success relies upon your success. Call us now to arrange a demo

Tel 01274 596000 sales@jiffytrucks.co.uk

Supply your products with the original Jiffy truck. Now available with a finance balloon, allowing low monthly payments, with enough equity for a new van every 4 years.

· Established 1974 www.jiffytrucks.co.uk

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

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

· Flexible finance packages available.

· Fully accredited by the BSA

· Whole vehicle type approved

· A very profitable addition to any food business.

A perfect matcha

COLD DRINKS

There’s a new range of smoothies and shakes from Delice de France. Category manager, Emma Woodcock, talks us through the fresh relationship with Batch Organics.

avoursome, with the addition of almond butter, vanilla protein, spinach and banana – it delivers a perfectly balanced drink.

What was the process in developing these avours and products?

We understand there are many options to choose from in the market for smoothies and shakes, which is why we partnered with Batch Organics. There were instant synergies for us in terms of passion for distinct products and avours, while always focusing on ingredient quality.

Working with Batch, we began to create a range based around key on-trend avours including dragon fruit, matcha and protein, while also incorporating ingredients such as dates, almond butter and acai berries for something more distinctive.

Dragon fruit has exploded this season and can be found in many versions at Pret, Nando’s and Starbucks, to name a few. This smoothie is fast becoming our top-seller.

With protein on the continuous rise in many formats, and having seen a growing demand from customers, we wanted to introduce a distinct range of shakes to complement the smoothie range and provide added bene ts. Having created a range of eight recipes, we invited key customers to test them out, gain feedback, and see rst-hand the small, hand-batched production site. We then tweaked the recipes and launched!

FTG is on an upward curve. What makes you think you can get consumer cut-through?

Our smoothies and shakes have a huge point of di erence compared to others in the market. They are often made with purées and concentrates –we can proudly say ours contain 100% natural ingredients, with only Grade A fruit & vegetables. This creates a much more natural, smooth tasting drink and consumers can be con dent of bene cial features, as each pouch contains at least one of your ve-a-day.

Matcha has enjoyed a breakout this year, with beverage sales increasing by 114% in the UK (Emergen Matcha Report). It can now be found in many formats across co ee shops and bakeries. Our Matcha Shake is

several listings from the education sector and gyms/health centres. We are also supporting customers with method guides and free PoS to support promotion in-house.

The range has ‘added bene ts’, as it can be a multifunctional-use product, having the option to serve as an ‘on the go’ smoothie or shake or a healthy buddha bowl, using the smoothie as the base. This allows the customer to premiumise and create their own unique recipes, adding whichever seeds, fruit or oats they choose. We have also created handy menu cards to guide the customer on how to create these, alongside our RRPs.

What’s next for the business?

We have just completed sign-o for our autumn/winter launch. Not giving too much away at this stage but expect an evolution of breads, an extension of products from Batch Organics, a focused range of graband-go products and an exciting new partnership to complement our dessert range. It is a hard job but someone has to do it!

In terms of sandwich & FTG, where do you see this being particularly successful – and what’s the easiest way for operators to adapt menus? Our biggest uptake in sales has been in co ee shops. Having said that, we have

We are also working on an entirely new FTG concept, whereby we can o er customers a full end-to-end solution for hot & chilled food, sweet bakery and co ee, alongside a network of support from our teams. Our launch plan will be August –watch this space!

Finding a cure to frequent sickness

Managing an employee who takes regular sick days is a challenge but it’s essential to address the issue fairly and in compliance with the law. Worknest can show you how.

WARNING SIGNS

Occasional sickness is a part of life, and all employers will inevitably have to manage it at some time or another. But what if a staff member is absent for an inordinate amount of time.

With summer upon us, businesses can expect higher levels of both planned and unplanned absences but it’s the latter that could tip the balance from reduced but manageable staffing levels to chaos and disruption.

It’s therefore important that employers and managers understand the process to follow with employees taking too many sick days, and when dismissal may be warranted.

HERE ARE SEVEN KEY STEPS:

1. Review sickness absence policy  Prevention is better than cure –creating a sickness absence policy is a fundamental first step. It will serve to:

● Ensure that absence is managed in a fair, consistent and effective way

● Maintain operational levels

● Establish what is expected of staff.

Setting expectations allows genuinely sick employees to know they are supported during an absence and will make malingers aware that you can –and will – take disciplinary action.

This policy should set benchmarks, known as trigger points, for unacceptable levels of short and frequent sickness absence. These should be reasonable, and using the Bradford Factor formula will help you

determine when short-term absence levels have become excessive. It should also establish what actions will be taken once those triggers have been met.

2. Introduce a monitoring system  Monitoring and recording each absence and the reason for it can prove useful in uncovering trends or patterns. For example, you may notice that an employee’s absences coincide with certain events, or that individuals seem to follow a particular pattern of taking Fridays and Mondays off sick. Equally, employees who carry out particular tasks could be absent for similar reasons, say back pain, or many employees taking frequent short-term absences have challenging deadlines and intense workloads.

Spotting trends could enable you to identify ways to rectify the problem. Our PeopleNest software gives employers better visibility and empowers them to take action by making it easy to record, analyse and report on employee absences.

3. Return to work interviews  These allow you to probe the reasons behind absences and is an effective method of deterring sickies. It’s an opportunity to:

● Explore whether the absence was due to illness

● If it was, find out whether the employee is fully recovered or it is part of an ongoing condition

● Consider whether any reasonable adjustments can be made to their role to help improve attendance.

It’s also important to assess whether there are any signs of underlying medical conditions, whether the employee is suffering from a workrelated illness, or whether they have a long-term health issue which may fall under the scope of disability as defined under the Equality Act 2010.

4. Consider whether formal action is required  This would be warranted if:

● The employee has reached the trigger points set out in your sickness absence policy; and/or

● You discover that the employee’s absence is not genuine.

Be careful if making allegations against an employee without clear evidence. If you’re too quick to jump to conclusions, the employee may have grounds to suggest a breach of trust and confidence. If employed for more than two years, they could claim constructive dismissal.

However, an employee calling in sick and then posting pictures of themselves on Facebook at a garden party, wedding or sporting event is a whole other matter and should be dealt with as a disciplinary issue. The sanctions imposed will be determined by the facts but could potentially include dismissal without notice.

5. Invite the employee to a meeting

Once you’ve decided that formal action is required, you should invite the employee to a meeting with their line manager. They have the right to be accompanied by a colleague or trade union representative.

This is an opportunity for the employee to explain absences. At their meeting, the line manager should review your sickness absence policy, the employee’s attendance record and, if appropriate, any medical evidence, which can be obtained from either the employee’s doctor or an Occupational Health advisor.

Depending on this evidence and what the meeting has revealed, you may issue a warning. You must clearly explain what level of attendance is expected and set clear improvement targets and timescales in which to achieve them. You should also ensure that the employee understands what the consequences are for failing to improve attendance levels.

Remember, if there are concerns around an underlying health condition, it should be dealt with in relation to your long-term absence procedure. Seeking employment law advice before taking action is highly recommended.

6. Revisit the situation

Review attendance to see if there has been improvement. The date of the next review will depend on the circumstances of the individual case but may be anywhere from one to 12 months.

If it hasn’t improved, a second meeting may be called. Carried out by a line manager, the employee has the right to be accompanied.

The line manager may decide to either:

● Extend the review period; or

● Issue a final warning requiring the employee to improve their attendance and setting clear targets over a specified period.

7. Dismiss the employee

You may have reached the point where you consider that dismissal is the only avenue left for the level of sickness that your employee has exhibited.

But be mindful of the elements an Employment Tribunal will consider:

(i) Was there a fair reason to dismiss?

It may be potentially fair to dismiss an employee on the basis of their conduct. This would apply in cases where an employee is dishonest and tells you they are sick when they are not.

Likewise, it may be fair to dismiss an employee on the ground of capability, if their persistent absences negatively affect their ability to fulfil work obligations.

It may also be fair to dismiss for some other substantial reason, if their absence is having a harmful impact on the business.

(ii) Did you act reasonably in the circumstances?

An Employment Tribunal will also look at whether you have considered all the circumstances of the individual case. In doing so, it may take into account the following to determine whether the employer acted reasonably:

● Nature of the illness (if applicable)

● Likelihood of the employee’s attendance record improving in the future

● Duration and frequency of absences

PEOPLE MATTERS

● Periods of attendance between absences

● Impact these absences are having on the rest of the team.

(iii) Did you follow a fair procedure?

Importantly, an Employment Tribunal will seek to determine whether appropriate steps were taken. Of particular importance is whether the employee was given appropriate warning of dismissal for sickness absence and given opportunity to improve their attendance.

If you decide to dismiss, call a final meeting. This must be carried out by a manager with appropriate authority to dismiss, and the employee is entitled to be accompanied and make representations.

Any dismissal that comes out of this meeting must be given with notice.

Be warned that applying your standard sickness management triggers to disability-related absences could land you in trouble. You must think about what reasonable adjustments could be made in the workplace to help the employee improve attendance.

A different approach may be required in regards to mental health/ stress issues or pregnancy.

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.

NEW MEMBERS

In 1993, Bread Factory founder Gail Stephens decided to turn back the clock on industrialised baking practices and bake bread as it used to be: using quality ingredients and time-worn methods.

We’ve come a long way since

those days of Gail bringing together a handful of London’s best bakers, but the stuff that matters has not changed. Now baking for both foodservice and retail, The Bread Factory emphasises the importance of maintaining the craft principles of

Can you imagine building a perfect, certified, sustainable, posh fish finger sandwich for your range? With the Pacific West fully cooked Sourdough Crumbed Fish Goujons, it is a reality!

The Pacific West team invests time in understanding food trends, helping operators stay ahead of the market with bespoke product development or off-the-shelf seafood solutions.

baking, while pushing the industry with a specific focus on forwardthinking innovation around nutrition, soil health and sustainable baking and growing methods.

www.breadltd.co.uk

solution for their needs.

The growth of the food-to-go and QSR sectors demonstrates that consumers are looking for more opportunities to enjoy delicious food, delivered with convenience without compromise.

Pacific West has been at the forefront of quality and innovation in frozen seafood for the last two decades. With a total commitment to innovative product development and state-ofthe-art manufacturing facilities, it has grown to become one of the largest global suppliers of raw and valueadded seafood.

The new Fully Cooked seafood range offers fantastic creative ideas to help sandwich and food-to-go manufacturers drive innovation and engagement in their products. The range includes natural breadcrumbed Sourdough Crumbed Fish Goujons and Portions, Fish Bites, BBQ Prawns, and more to provide the perfect components for salads, sandwiches, wraps, etc.

Whether it is a value-added, bespoke product or a core raw material line, our extensive experience helps customers find the perfect

Talk to the Pacific West team today to find out how our highly experienced team can support your NPD.

W: www.pacificwestfoods.co.uk T: 01373 824242

SPECIAL OCTAGONAL DESIGN FOR KRAFT BOXES

Europe’s packaging one-stop shop, H-Pack Packaging, has done it again, scoring an industry first with a selection of standalone, premium, kraft, paper food containers, with accompanying PET lids.

The uniqueness of this extra special food packaging is secured by its shape, with internal corners straightened to create a subtle octagonal effect, distinguishing the offering from competitors’ products – and signifying the attention to detail and quality that is synonymous with H-Pack’s new Hot n’ Fresh range.

The transparent PET lids not only complement the quality of the containers but also allow the food to be fully displayed, so the consumer can appreciate and be assured of the value of the content.

Suitable for hot and cold offerings, the new kraft food containers are expected to be picked up by those supplying to the higher end of the food to go market, including delis, farm shops and farmers’ markets and specialist, upmarket retail outlets.

Head of merchant sales for H-Pack, David Martin, commented: “The market is saturated with cheaper, less robust, white paper boxes. Quality is a huge priority for those offering higher-end deli and takeaway options and we want to reach out to these packaging customers. Subtle, tasteful food packaging reflects well on what’s being sold and helps to sell the product, justifying more expensive prices and complementing the overall offering.

“For H-Pack, it’s great to be able to stand out from the competition with a design that is different and we’re

looking forward to taking on the market with these very special kraft containers.”

Produced in a selection of sizes, including 300ml, 400ml, 650ml 750ml and 1000ml, the containers are available from July.

H-Pack is the UK arm of leading, global food packaging brand Hotpack and, as such, can offer bespoke custom products, working with pioneering new materials and state of the art machinery and technology, along with its internationally recognised, premium lines.

To order the kraft octagonal food containers and lids, email sales@h-packglobal.com

For further information and for details on the products H-Pack manufactures and supplies, visit h-packglobal.com or call +44(0) 1978 855595.

Level up burgers and sandwiches with Geeta’s

With 30 years’ experience making the nation’s number 1 selling chutney, Geeta’s is the go-to brand for easily elevating any meal with full-on flavour. Authentically made in our BRC-accredited factory in India, our chutneys are vegan, vegetarian, gluten-free, kosher certified and suitable for use in nut-free premises.

Our 1.5kg Onion Chutney and 1.4kg Tomato & Chilli Chutney are now available through Brakes, as well as RD Johns, Country Fare and Henderson Foodservice. Other flavours in our catering range include Premium Mango Chutney, Spreadable Premium Mango Chutney and Lime Pickle.

Geeta’s also provides 14kg Catering tubs in flavours Premium Mango Chutney, Spreadable Premium Mango Chutney, Premium Onion Chutney, Premium Tamarind Chutney and Premium Lime & Chilli Chutney.

Our chutneys work well as a spread on tasty sandwiches, toasties, baguettes and wraps or drizzled on top of street-food-style loaded naans, fries, gyros, burgers and more! Or use as a flavoursome dip for sides like falafel & nachos or to complete your ultimate cheese board.

Level up your flavour with Geeta’s.

www.geetasfoods.com

Ultra Hygienic Sandwich Conveyor for Unitech

Unitech Engineering proudly announces the launch of its new Ultra Hygienic Sandwich Conveyor, designed to revolutionise food safety and efficiency in sandwich production. Featuring a full true cantilever design, this innovative conveyor can be customised to various lengths and belt widths, catering to your diverse production needs.

The conveyor boasts high-performance HACCP procedure-compatible food-grade belts, ensuring top-tier hygiene standards. With robust electrical and pneumatic distribution points, it offers seamless integration into existing systems. Constructed from 304 or 316 grade stainless steel and fully welded, it promises unmatched reliability.

An optional docking station for Unitech’s Belt CIP (Clean in Place) system is available, allowing continuous washing and drying during operation, further enhancing cleanliness.

“Our Ultra Hygienic Sandwich Conveyor has set a new benchmark in food safety,” said Harry Imlah, director at Unitech.

“This innovation highlights our commitment to providing advanced solutions for the food processing industry.”

www.unitech.uk.com

BSA Manufacturers & Distributors

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+

AROUND NOON (LONDON) LTD.

762A/763A Henley Road, Slough SL1 4JW

Tel: 01753 523 636 infoANL@aroundnoon.com www.aroundnoon.com

BRC Rating – AA

AROUND NOON (SOHO)

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

Contact: Daniel Silverston Tel: 0203 058 1245

dan@sohosandwich.co.uk www.sohosandwich.co.uk

BRC Rating – A

BRADGATE BAKERY

Beaumont Leys, Leicester, LE4 1WX Tel: 0116 2361100 commercialftg@ samworthbrothers.co.uk

BRC Rating – AA+

DELI-LITES IRELAND LTD.

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

Contact: Barbara Hawkins Tel: 07786 435198

barbara.hawkins@delilites.com www.delilites.com

BRC Rating – AA+

BCorp certified

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+

BRC Plant Based

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+

BRC Plant Based

GREENCORE FOOD TO GO LTD – BROMLEY BY BOW

Prologis Park, Twelvetrees Crescent, London E3 3JG

Tel: 0207 536 8000

www.greencore.com

BRC Rating – A+

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 – A+

MELTON FOODS

3 Samworth Way, Leicester Road, Melton Mowbray, Leicestershire LE13 1GA

Tel: 01664 484400 commercialftg@ samworthbrothers.co.uk

BRC Rating – AA+

BRC Plant Based and Gluten Free standards

ON A ROLL SANDWICH COMPANY

The Pantry, Barton Road, Middlesbrough TS2 1RY

Contact: James Stoddart Tel: 01642 707090 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

BRC Rating – AA

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

SIMPLY LUNCH LTD.

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

Contact Sales Tel: 0345 2007631

sales@simplylunch.co.uk www.simplylunch.co.uk

BRC Rating – AA+

STREET EATS FOOD LTD.

Prince William Avenue, Sandycroft, Deeside, CH5 2QZ Tel: 01244 533888

Option 1

orders@streeteatsfood.co.uk enquiries@streeteatsfood.co.uk www.streeteatsfood.co.uk

BRC Rating – AA+

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 – AA

•

• BRC approved site

•

• ‘Lion’ approved site

• Standing

• Delivery notes

• Production

• Invoicing & accounts

• Ingredients & nutrition

• Handhelds etc.

•

•

•

BSA Suppliers Index

AGRIAL FRESH PRODUCE LTD

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

Contact: Sales Department Tel: 01942 219942 hello@afproduce.co.uk www.agrialfreshproduce.co.uk

ALLSOP SOFTWARE

Scottish Provident Building, 7 Donegall Square, West Belfast BT1 6JH

Contact: Luke Johnson Tel: +44 (0) 77 7666 0727 luke.johnston@allsop.software https://allsop.software

CARGILL

PROTEIN EUROPE

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

Contact: Stuart Bowkett Tel: 0121 274 1107 Cpe_Customerservices@cargill.com www.cargill.co.uk

COLPAC LTD

Enterprise Way, Maulden Road, Flitwick, Bedfordshire MK45 5BW

Contact: Sales Department Tel: +44 (0) 1525 712261 info@colpac.co.uk www.colpacpackaging.com

DARTMOUTH FOODS

1-9 Hearder Court, Beechwood Way, Langage Business Park, Plymouth PL7 5HH

Contact: Greg Choulerton Tel: 01803 833123 greg.choulerton@ dartmouthfoods.co.uk www.dartmouthfoods.co.uk

FOOD ATTRACTION LTD.

Triam Court, 17-21 Langham Road, Leicester LE4 9WF

Contact: Jake Karia Tel: 0116 2744066 jake@foodattraction.com www.jakeandnayns.com

GROTE COMPANY

Newtech Square, Zone 2

Deeside Industrial Park CH5 2NT

Contact: Paul Jones Tel: 01978 362243 sales@grotecompany.com www.grotecompany.com

GROWUP FARMS

FRESH-PAK CHILLED FOODS

1 Waterside Park, Valley Way, Wombwell, Barnsley S73 0BB

DAWN FARMS UK

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

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

DEIGHTON 
MANUFACTURING (UK) 
LTD

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

Contact: Andy Hamilton
 Tel: 01274 668771
 sales@deightonmanufacturing.co.uk
 www.deightonmanufacturing.co.uk

DURUM COMPANY UK (ENDO FOODS)

10 Princes Road, Montagu Industrial Estate, Edmonton N18 3PR Tel: 020 8920 2612 Info@endosfood.com

COVERIS FLEXIBLES UK LTD

Cromwell Road, Eynesbury, St Neots, Cambridgeshire PE19 2ET

Contact: Sales Department Tel: 01480 884300
 UKfoodservice@coveris.com www.coveris.com

FLEXESERVE

The Alan Nuttall Partnership Ltd, Orchard House, Dodwells Road, Hinckley, Leicestershire LE10 3BZ

Contact: Warwick Wakefield Tel: 01455 638300 info@flexeserve.com www.flexeserve.com

sandwich.org.uk/directory

Pepperness, Montagu Road, Sandwich, Kent CT13 9FA info@growupfarms.co.uk www.groupupfarms.co.uk

Contact: Joe Martin Tel: 01226 344850 joe.martin@fresh-pak.co.uk www.fresh-pak.co.uk

FSC

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

Contact: James Simpson

Tel: 01934 745600

james@thefscgroup.com
 www.thefscgroup.com

FUTURA FOODS UK LTD.

The Priory, Long Street, Dursley, Gloucestershire GL11 4HR

Contact: Rhian Kinman Tel: 01666 890500 rhian.kinman@futura-foods.com www.futura-foods.com

GIERLINGER HOLDING

GMBH

Weingartenstraße 14, A-4100, Ottensheim, Austria

Contact: Mark Seibold Tel: 07747 621586 mark.seibold@gierlingerholding.com www.gierlinger-holding.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

INDUSTRIAL ROBOTIC SOLUTIONS

Unit 2, Block C, Park Office Village, Nesfield Road, Knowledge Gateway, Colchester C04 3ZL Tel: 07734 365705 enquiries@ industrialroboticsolutions.com www.industrialroboticsolutions.com

JACKSONS

40 Derringham Street, Hull HU3 1EW

Contact: Commercial Team Tel: 01482 301146 hello@jacksonsbread.co.uk www.jacksonsbread.co.uk

JIFFY TRUCKS LTD

26 Jubilee Way, Shipley, West Yorkshire BD18 1QG

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

LEATHAMS LTD

The Circle, Units 10-12

Queen Elizabeth Street, London SE1 2JE

Contact: Des Hillier

Tel: 0207 635 4000 des.hillier@leathams.co.uk www.leathams.co.uk

THE LIVEKINDLY COLLECTIVE (OOMPH)

The Old Bakery, Victoria Road, Bicester OX26 6PB

Contact: Nick Jacobs Phone: 07785 327146

MEZZE

12 Colston Yard, Bristol BS1 5BD

Contact: Hugo Walker Tel: 0117 379 0309 hugo.walker@mezze.io www.mezze.io

BSA Suppliers Index

MILLITEC FOOD SYSTEMS LTD.

20 Victoria Road, Draycott, Derbyshire DE72 3PS

Contact: Richard Ledger

Tel: 01332 320400

sales@millitec.com www.millitec.com

MISSION FOODS

EUROPE LTD.

Renown Avenue, Coventry Business Park, Coventry CV5 6UJ

Contact: James Brown

Tel: 07725 496799

Jbrown@missionfoods.com www.missionfoodservice.co.uk

PASTA FOODS

Forest Way, Norwich NR5 0JH

Contact: Matthew Clark

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

PLANGLOW LTD

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

Contact: Rachael Sawtell

Tel: 0117 317 8600

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

PROAMPAC-RAP

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

PACIFIC WEST FOODS LTD

3 Willowside Park, Canal Road, Trowbridge, Wiltshire BA14 8RH

Sales Contact: Martin Finegan

Tel: 07747603872

martinfinegan@ pacificwestfoods.co.uk www.pacificwestfoods.co.uk

Contact: Martin Beaver Tel: 0208 069 0700 gbenlon-info-dl@proampac.com www.proampac.com

REFLEX PACK PLUS

Moat Way, Barwell, Leicestershire LE9 8EY

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

ROYAL GREENLAND LTD.

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

Contact: Solenne Labarere Tel: 0161 4904246

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

SABERT UK LTD.

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

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

SEARA MEATS BV

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

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

SOKEN ENGINEERING

Ardglen Industrial Estate, Whitchurch, Hampshire RG28 7BB

Contact: Stephen Hawes Tel: 44 (0) 1256 892 194 shawes@jenton.co.uk www.sokenengineering.com

THE BREAD FACTORY (GAIL’S)

Unit 12 Garrick Industrial Est, Irving Way, Hendon, London NW9 6AQ

Tel: 020 8457 2080 customercare@breadltd.co.uk www.breadltd.co.uk

WADDINGTON EUROPE

Brue Avenue, Bridgwater TA6 5YE

Tel: 01278 410160

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

WOODLY

Firdonkatu 2 T 63 00520

Helsinki

Finland

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

ZAFRON FOODS LTD.

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

Contact: Graham Cox Tel: 0844 847 5116 gcox@zafronfoods.co.uk www.zafronfoods.co.uk

LINKED ASSOCIATION

LOCAL AUTHORITY

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

THE BRITISH SANDWICH AND FOOD TO GO ASSOCIATION MANAGEMENT COMMITTEE

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

CHAIRMAN

James Faulkner, Leathams (Supplier)

THE COMMITTEE

David Winter, Street Eats (Producer)

Arun Mayor, 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)

Jude Walker, The FSC Group (Buying Agency)

Jake Karia, Food Attractions (Producer)

Dan Barrett, The Bread Factory

Jon Watkin, Dawn Farm Foods (Supplier)

SECRETARIAT

Jim Winship, Director

BSA Product Index

BAKERY PRODUCTS

Durum Company UK

Food Attraction Ltd.

Jacksons Bakery

Mission Foods

The Bread Factory (GAIL’s)

BESPOKE SOFTWARE/IT

Allsop Software

Mezze

Planglow Ltd.

CHEESE & DAIRY PRODUCTS

Futura Foods UK Ltd.

Leathams

CHUTNEYS & RELISHES

Leathams

Zafron Foods Ltd.

DRESSINGS, SAUCES AND MAYONNAISE

Fresh-Pak Chilled Foods

Futura Foods UK Ltd.

Leathams

Zafron Foods Ltd.

EGGS & EGG PRODUCTS

Fresh-Pak Chilled Foods

Futura Foods UK Ltd.

Leathams

Zafron Foods Ltd.

EQUIPMENT & VEHICLES

Deighton Manufacturing

Flexeserve

Grote Company

Jiffy Trucks Ltd.

Industrial Robotic Solutions

Millitec Food Systems Ltd.

Planglow Ltd.

Reflex Lables

Soken Engineering

FACTORY MACHINERY

Deighton Manufacturing FSC

Grote Company

Industrial Robotic Solutions

Millitec Food Systems Ltd.

Soken Engineering

FISH PRODUCTS

H Smith Food Group plc

Leathams

Pacific West Foods Ltd

Royal Greenland Ltd.

Zafron Foods Ltd.

FOOD TO GO

Food Attraction

Pacific West Foods Ltd

Pasta Foods

FRUIT

Leathams

INSURANCE

Insurance Protector Group

LABELS & LABELLING

Colpac

Planglow Ltd.

Reflex Pack Plus

MEAT PRODUCTS

RED MEAT

Dartmouth Foods

Dawn Farms UK

Gierlinger Holding GmbH

H Smith Food Group plc

Kings Fine Cooked Meats

Leathams

Seara Meats BV

POULTRY

Cargill Protein Europe

Dartmouth Foods

Dawn Farms UK

H Smith Food Group plc

Kings Fine Cooked Meats

Leathams

Seara Meats BV

ORGANIC PRODUCTS

Leathams

PACKAGING

Colpac Ltd.

Coveris Flexibles

Planglow Ltd.

Pro-Ampac RAP

Reflex Pack Plus

Sabert

Soken Engineering

Waddington Europe

Woodly

PASTA

Leathams

Pasta Foods

PLANT BASED

Food Attraction

GrowUp Farms

Leathams

The Live Kindly Collective

Melton Foods

TMI Foods

INTERNATIONAL SUPPLIERS INDEX

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: Frederick De Luca

Tel: 01223 550820 www.subway.co.uk

TAMARIND FOODS SPRL Brixtonlaan 2c, 1930 Zaventem, Brussels, Belgium

Tel: +32 2 731 69 77

Fax: +32 2 731 69 78

Contact: Frederic Teichmann fteichmann@tamarindfoods.be www.tamarindfoods.be

SANDWICH FILLINGS (READY PREPARED)

Fresh-Pak Chilled Foods

Zafron Foods Ltd.

SANDWICHES

See BSA Sandwich Manufacturers

SALADS, FRUIT & VEGETABLES

Agrial Fresh Produce Ltd.

GrowUp Farms

Leathams

Pasta Foods

SOUPS

Leathams

Pasta Foods

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

Product Listing

Sandwich Manufacturers

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