Sandwich & Food to Go News Magazine - 213 - Sept/Oct 2024

STEAM COOKED BACK BACON

CONT ENTS Welcome

The evolution of the breads sector in FTG is fascinating, thanks to fresh, global avours taking the lead – and consumers wanting so much more from this essential staple. We also focus on the latest packaging innovators, alongside an exclusive Q&A with UKHospitality CEO, Kate Nicholls. With part two of our lunch! show preview and pro les galore, it’s certainly a bumper 80-page edition. 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.

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

NEWS

Pages 04-14. Round-up of the latest stories

PROFILE

Pages 16-18. In pursuit of excellence – H-Pack

Pages 30-32. Creativity without compromise – Paci c West

Pages 38-40. Day in the life – Simply Lunch

Q&A

Pages 20-21. Time to get busy – Kate Nicholls, UKHospitality CEO

THE BRITISH SANDWICH & FOOD TO GO ASSOCIATION

Pages 22-28. The Sammies 2025

PREVIEW

Page 34-36. lunch! show (part two)

BREADS & WRAPS SPECIAL

Pages 43-58. Fosters Bakery / Mission Foods / Roberts Bakery / Baked Earth / Dina Foods

PACKAGING INSIGHT

Pages 59-71. Colpac / Conglom / Coveris / Xampla

REGULARS

Page 72. Classi eds

Page 74. New products

Page 75. BSA listing index

We focus on key data announcements, sustainability milestones, inspirational product launches and technological innovation in foodservice.

New date for FTG Conference

The revised date for the inaugural Food to Go Conference has been confirmed as Wednesday, 22 January 2025 at London venue One Birdcage Walk.

Organised with the support of the British Sandwich & Food to Go Association, the event features presentations and discussions with industry heavyweights covering crucial topics affecting the sector. These include:

The ever-changing FTG market:

● Simon Stenning, strategy advisor and futurist.

● Rhian Thomas, Institute of Grocery Distribution.

● Gavin Rothwell, Food Futures Insights.

Sustainability and the move to net-zero:

● Andy Cato/George Lamb, Wildfarmed.

● Fran Haydock, Greencore.

● Joanne Elsdon/Paul IrwinRhodes, Greggs.

Transforming work through technology:

● Warwick Wakefield, Flexeserve.

● Mostafizur Rahman, chief engineer, AI Tech, MTC.

● Joe Heather, Deliverect

How to make delivery work for you with industry expert, Peter Backman.

Why switching from barcodes is better for you and your customers with GS1’s Camilla Young.

SPONSORED BY

DISCUSSION

Each themed session will conclude with a discussion forum.

SPONSORSHIP

To support the Food to Go Conference 2025 as a sponsor, get in touch with Sandra Bennett on 01291 636348 or by email to sandra@jandmgroup. co.uk.

Find out more at www.thefoodtogoconference.co.uk.

Foodservice inflation eases but prices rise

The latest Foodservice Price Index (FPI) report from Prestige Purchasing and CGA by NIQ reveals more progress in the fight against inflation in the hospitality sector, with rates dropping to 3.1% in July.

It means inflation has now fallen for 13 consecutive months, bringing respite to businesses and consumers who have faced historically high prices. However, the report also indicates an uptick in month-on-month prices, with the whole basket of items increasing by 0.2% from June. This was largely driven by the beverage categories of the Foodservice Price Index, which have consistently risen since March this year, contributing to YoY inflation of 7.3% in the mineral waters, soft drinks & juices segment, and 4.7% in the tea, coffee & cocoa category.

On the food side, two of the Index’s eight categories recorded a year-

on-year decrease in July, with dairy and oils & fats down by -0.1% and -1.7% respectively. In contrast, the vegetables and sugar, jam, syrups & chocolate categories saw sharp rises of 9.6% and 8.4% respectively.

High inflation in the vegetables category is predominantly driven by potato pricing.

Reports suggest that English white potatoes are up around 90% YoY as a result of 2023’s challenging harvest. However, if the 2024 harvest progresses without climatic interruptions, spikes are unlikely to repeat.

Shaun Allen,

Prestige Purchasing CEO, said: “The sustained YoY decline in foodservice inflation is encouraging but the slight month-on-month increase and significant inflation in certain categories, particularly beverages and vegetables, remind us that the journey towards price stability is ongoing.”

Fresh Kitchen launches 18 products into Brakes

Fresh Kitchen – which hand-prepares pickles, sauces and condiments – is launching a range of 18 new products into Brakes.

It’s designed to help alleviate the pressure on kitchens facing challenges around recruiting and retaining skilled chefs. The products are all hand-prepared by highly skilled operators using the same process as

a professional kitchen, just on a bigger scale. It means that chefs can enjoy all the quality benefits, without having to spend the time preparing them.

The list includes Great Taste award-winning Fresh Kitchen Pickled Watermelon. This vibrant red offering is perfectly balanced in a vinegar pickle that creates both sweet and sharp flavours; Comeback Sauce is a spicy dipping option, inspired by Mississippi, perfect for seafood cocktails, burgers, chicken and BBQ accompaniments; and Golden Beetroot Piccalilli, an award-winning blend of golden beetroot, sultanas and a medley of diced vegetables, enrobed in a sharp dressing infused with mustard seeds.

Other options include Pickled Chilli Pineapple, Pickled Pear, Makhani Curry Sauce and Hot Honey Sauce.

Fresh Kitchen products do not use artificial colours, flavours, or preservatives and are created using produce from Fresh Direct, which is also sited at the Bicester Food Village.

Paul Nieduszynski, CEO of Sysco GB, said: “We felt there was a gap in the market for of high-quality sauces and pickles that chefs can serve without needing to spend time creating them. We follow the same process as any chef would. The expertise and experience of our operatives means chefs are guaranteed a great product every time.”

Dangers of meter tampering under spotlight

Crimestoppers figures show that reports of energy theft have increased by nearly half (48%) since the start of the cost of living crisis. Motivations include businesses hoping to cut the price of energy bills or not even paying for what they have used.

However, there is a safe way to address this issue, as suspicions can be reported anonymously through the Stay Energy Safe service.

Energy theft, which includes bypassing gas or electricity meters, poses an unjust threat to law-abiding businesses. It creates an environment that transfers the costs of revenue losses to other energy consumers. Tampering with meters, cables, wires or pipes also puts staff and unsuspecting customers in danger, leading to explosions and fatal fires.

In a tragic example, meter tampering went unnoticed and led to the death of a business owner’s employee. The owner tampered with the electricity meter to avoid paying bills, creating dangerous conditions that resulted in a fatal electrocution. The owner was found guilty of manslaughter and fined £40,000.

Energy theft is serious and extremely dangerous. Those found guilty can be jailed for up to five years. Fines start at around £2000 but penalties can be much higher.

If you suspect meter tampering, you can report it while staying 100% anonymous.

Stay Energy Safe won’t ask who you are; they’ll just pass on what you

know. Stay Energy Safe is a service run by the independent charity Crimestoppers. They are independent of the police and ensure that suspicions can be reported anonymously.

Visit stayenergysafe.co.uk or call 0800 023 2777.

Délifrance reaches major sustainability milestone

Following the launch of its first ever CSR report in March 2024, which revealed significant progress on several key sustainability commitments, Délifrance’s efforts to reduce its Greenhouse Gas (GHG) emissions have been certified by the Science Based Targets Initiative (SBTi).

Objectives include a 42% reduction in GHG emissions for scopes 1 and 2, as well as 29% reduction in GHG emissions for scope 3, all by 2030. Délifrance has also set itself an ambitious goal of non-deforestation on their main potentially affected raw materials by the end of 2025.

These emissions reduction targets, aligned with its parent company –French cooperative group VIVESVIA – are consistent with the goals of the Paris Agreement, aimed at limiting the temperature increase to 1.5°C above pre-industrial levels.

The SBTi certification process is

a significant milestone for Délifrance, providing its stakeholders with verified assurance of a long-term commitment to reducing its environmental footprint.

This includes focusing on the biggest impact areas of GHG emissions such as raw materials purchasing, energy and refrigerant gases used in its factories, and freight.

Nathalie Genebes, global CSR director at Délifrance said: “Achieving SBTi certification reflects our deep commitment to sustainability and the validation of our efforts to integrate environmental responsibility into our core business strategy.

“As a leading manufacturer of baked goods, we are dedicated to continuing our work in reducing our carbon footprint, to reaching our 2030 targets and supporting

the ambitious climate goals of VIVESCIA Group.”

Find Délifrance’s CSR report at www.delifrance.com/uk/our-csrapproach-baking-good-better

KaterVeg! vegan and gluten-free VG sausage hit the market

Frozen food distributor Central Foods has introduced a vegan and gluten-free sausage to its free-from range for the foodservice sector.

The KaterVeg! vegan and glutenfree VG sausage is made to the same recipe as the KaterVeg! vegan meatballs, one of the most popular products supplied by Central Foods.

Made from soya, the KaterVeg! VG sausage is a high-in-fibre source of protein and low in sugar, suitable for vegan and gluten-free diners, making it versatile for any menu.

Gordon Lauder, MD of Central Foods, said: “Our KaterVeg! vegan meatballs are very popular, so we decided to use the same recipe to create the VG sausage.

“It’s moist, juicy and really tasty – a super addition to our plantbased sausage and burger range. This new product will provide our

foodservice customers with a delicious option that is suitable for both vegans and gluten-free diners.”

Each sausage weighs 50g and the KaterVeg! VG sausages are supplied frozen in packs of 40.

The KaterVeg! range is Central Foods’ own brand range, offering a wide variety of meat-free and vegetable-based products to the catering sector. All are suitable for vegetarians, many are also suitable for vegans, and a growing number are suitable for both vegans and coeliacs who require gluten-free options.

Central Foods currently sells to over 180 independent wholesalers, as well as larger national and regional wholesalers. The company is a catering partner across the whole foodservice sector.

For more info, visit centralfoods.co.uk.

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Aviko brunch guide set to inspire chefs!

Potato product supplier, Aviko, has launched a new guide to brunch. Complete with insights and a host of inspiring recipes, it aims to help operators unlock the potential of hash browns and maximise profit.

With nearly half of UK consumers (47%) eating brunch at least once a week*, operators have even more of a reason to focus on this daypart and elevate their offerings. To support foodservice in this mission, Aviko has produced a comprehensive guide called Let’s Brunch, that focuses on four major brunch concepts – ‘Loaded Brunch’, ‘It’s a Wrap’, ‘Plant-Based’ and ‘Sweet Treats’ –providing inventive ways to serve the nation’s favourite brunch items, including Aviko Hash Browns.

The guide contains a deep dive into consumer attitudes towards brunch, with experimental ways to curate flavourful dishes inspired by world food trends. Plus, words of wisdom from Pablo Eggsgobao, who shares how Aviko Hash Browns are making an impact on menus and helping meet consumer demand.

Mohammed Essa, commercial director UK & Ireland, Aviko, said: “This guide is packed to the brim with recipe inspiration that will help chefs take classic menu items and elevate them to a whole new level – think savoury and sweet as you’ve never seen before, and global fusions to keep diners coming back for more! Through independent research, we can see a huge opportunity for operators to incorporate our tasty potato products into dishes, as a massive 74% of people are likely to order hash browns for brunch*. Plus, with ‘crunch’ and ‘golden colour’ being top features to what makes a tasty hash brown*, Aviko has you covered.”

Recipes include Eggs Benedict Loaded Fries which comprise Aviko SuperCrunch Fries, streaky bacon, and Hollandaise sauce; Maple and Bacon Ice Cream Fries; and Breakfast Bao Bites for something on the go. As well as elevated plant-based suggestions such as Meat Free ‘Totchos’, plus many more.

For the full guide, go to aviko.co.uk to download free. *Aviko Independent Research, July 2024

Savoury bars return at the double

Fresh Food For Now Company have announced the return of a duo of savoury bars, available now in travel, forecourt and impulse channels.

Grabbing the attention of busy commuters and people on the road, the Buffet Bar and Scotch Egg Bar are designed to address between-meal cravings, available in shelf-ready packaging to improve visibility on fixture.

Protein-packed to meet demand from the 53% of consumers looking to stay fuller for longer1, the bars also combine several of the UK’s most-reached-for snack formats. The Buffet Bar is 100% British sausage meat filled with crunchy coleslaw, soft cheese and creamy mayo and wrapped in crispy golden breadcrumbs.

Tapping into the well-loved snacking staple of a savoury egg – brought by over a third of the population and particularly popular with younger consumers2 – the Scotch Egg Bar sees sausage meat filled with perfectly seasoned egg mayonnaise, encased in a breadcrumb coating.

As lifestyles get more hectic and we move away from traditional mealtimes, snacking has seen significant growth. In the UK, one in three replace main meals with snacks3, accounting for 29% of total consumption occasions4

Out-of-home snacking is particularly buoyant, worth a staggering £3.8 billion across a variety of channels5. With the likes of forecourts and travel over-indexing on all-day grazing in particular, the new bars are an on-the-go option or lunch ‘add on’ for operators in this space.

Wayne Greensmith, head of customer marketing at Fresh Food For Now Company, said: “If you’re thinking our tasty new snack bars look familiar... you’d be right! We’ve brought back the iconic format, previously Ginsters, that was beloved by the nation over for many years. There’s nothing quite like it on the market, so this tasty twosome will be flying off your fixture.”

Email hello@foodfornow.co.uk.

1&3 Guardian, Yougov, Waitrose – Food and Drink Report 2023, Mintel

2 Kantar WPO Savoury Pastry 52 we 24.01.24

4 Kantar Usage, IH/CO occasions 52 w/e May 2023 (vs. May 2019); 5 ibid

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Cinnabon celebrating expansion plans

EG On The Move, master franchisee of Cinnabon in the UK, is continuing its rollout. Recent openings at the Bullring in Birmingham and in Livingston, Scotland, launched to waiting crowds, with Cinnafans travelling from afar to get their Bons!

The team is planning at least another six stores for the rest of 2024, including Brent Cross Shopping Centre in London and more outlets in Scotland. The team has also been busy with Cinnabon menu launches, teaming up with Oreo to introduce three new products in April.

Harjinder Dasanjh, brand manager, Cinnabon® UK, is co-ordinating the rollout: “The response to our outlets is amazing, we always open to crowds and the feedback is great. Whether a kiosk, store or even our Cinnabus, the products are in demand! We have bold plans, including another London opening and a strong presence in

Scotland – our first kiosk opened in July in Livingston to great success.”

This further cements Cinnabon’s position as a leading foodservice and retail convenience operator.

For Cinnabon fans unable to visit

an outlet, Cinnabon treats are also available to order through Deliveroo, Uber Eats and Just Eat, or can be ordered online for next day delivery nationwide via the Cinnabon website, cinnabon.co.uk.

Innovative virtual showroom sparkles for Hoshizaki

Hoshizaki, a leading supplier of commercial refrigeration and icemaking equipment, has announced the relaunch of its new virtual showroom. This innovative platform allows customers to explore an extensive range of products in a fully immersive and interactive environment, direct from their mobile

or tablet, thanks to quicker loading times and an improved user interface.

It's a unique way for customers to browse Hoshizaki’s extensive range of refrigeration and ice-making equipment, accessible from anywhere in the world.

A key feature is the ability to interact with the products in

a way that is not possible in a physical showroom. Customers can explore different features, zoom in on specific detail and even view them in operation. Additional resources include detailed product specifications, 3D models and videos.

Roberto Lazo, digital marketing specialist from Hoshizaki, said: “We are delighted to be launching our new virtual showroom, which we believe will be a game-changer in the commercial refrigeration and icemaking industry. It offers a convenient way for customers to explore our extensive range of products, and we believe it will be a valuable resource for businesses and distributors looking to make informed decisions about their purchase. The user-friendly platform assists you in articulating product details and benefits, key features and space considerations, with supplementary information material.”

Let there be Stagione® Light at Colpac

Stagione® Light is a new line of paperboard food packaging from Colpac – part of its Stagione® range. Stagione® Light showcases the iconic shape and roll-top design of Colpac’s original range, offering customers lighter products that are manufactured from one piece of paperboard. The new packs are made from FSC® certified*, recyclable paperboard in accordance with UK and European recycling guidelines.

Stagione® Light has three size variants: 500ml and 750ml rectangular, with 1000ml square.

Colpac commissioned new machinery to develop the products and has extended its Stagione® range to provide a wider choice and lower cost entry points.

This new line can be used to serve hot or chilled dishes in foodservice environments. The grease-resistant barrier and webbed design makes the packs leakproof when filled with wet, instant eat foods. Stagione® Light can also be utilised to package chilled food-to-go such as salads or baked goods in foodservice or retail environments.

To reduce complexity and align with the current range, the new bases fit the current wide selection of lid options that Colpac offers. They include rPET and PP clear lids, and PP and PE coated paperboard lids. Tight fitting lids provide a leakproof seal for transport and display and maintain food freshness. To further extend shelf-life, Stagione® Light can be film sealed thanks to roll-top construction.

To maximise brand opportunities, the packs offer allover printing as they are formed from a single piece of paperboard. This includes printing on the base, which is ideal for ingredient information.

“We have listened to customer feedback and utilised our materials and manufacturing expertise to extend our wellestablished Stagione® concept,” said Colpac commercial director, Andrew Grimbaldeston.

Visit colpacpackaging.com/products/chilled-food-to-go/ salad-pots/stagione-light *Colpac’s FSC® license code is CO41147.

Wrap and Snack Toaster makes debut

Antunes has introduced the Wrap and Snack Toaster, featuring an innovative toasting system. The GST-1V model is now exclusively available in the UK through Jestic Foodservice Solutions.

As a leading provider of countertop cooking equipment, from egg stations to steamers, Antunes looks to help foodservice operators expand menus, improve service and grow more profitably. The latest development in their portfolio is the new Wrap and Snack Toaster, providing sites with the highest quality, reliability and consistency in a compact footprint.

Ideal for wraps or bread, it utilises dual-belt technology that grips the product as it moves along the heat source, eliminating transition defects. With fully programmable temperature and motor speed settings, as well as adjustable compression, the toaster

has the flexibility to easily customise production and deliver every time.

The model features a wide toasting lane for consistent dual-sided toasting of up to three filled wraps side-byside, offering the ultimate ease of use during service with continuously moving belts, allowing operators to immediately load product as needed without delay.

Energy efficient, it provides up to 30% energy savings compared to other toasters. The unique design keeps heat locked in the toasting chamber, while the outside surface remains cool to the touch. Easy to operate, there is a versatile control panel for quick adjustments to toast quality when needed.

Michael Eyre, Jestic product director, said: “The perfect toaster can simplify and streamline the toasting

process and selecting the right platform that can handle a kitchen’s needs is critical. The Antunes innovation team has ensured versatility, flexibility and high performance in equal measure.”

Crispy Bacon

Ready to eat

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Natural beechwood smoked bacon rashers

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LARDONS

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COATED CHICKEN

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STREAKY BACON ON PARCHMENT

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BACK BACON

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In pursuit of excellence

H-Pack is a market leader in sustainable food packaging with exciting NPD in the pipeline, so we got the lowdown from head of merchant sales, David Martin.

What are the latest H-Pack developments around sandwich and food to go?

We’re working with pioneering materials and have invested a lot in product development, setting us apart from many competitors.

In a world that demands ecofriendly options, there’s a hunger for more alternative choice. H-Pack is on the brink of launching new and game-changing recyclable lines. There’s huge internal anticipation from senior management and the business is currently being reassessed to maximise every opportunity.

In recent months, we’ve launched kraft alternatives to our white, paper souffle pots and octagonal design,

standalone, premium, kraft paper food containers, with accompanying PET lids. Neither product is available from any other UK supplier. The aim is to continue to set ourselves apart by offering unique, quality options.

"In a world that demands eco-friendly options, there’s a hunger for more alternative choice."

Talk to us about the global presence of Hotpack and how that relationship contributes to UK operations?

Hotpack was established in Dubai almost 30 years ago and, in that time, has grown to become the largest manufacturer and distributor of food packaging materials in the Middle East. With 2.2 million sq ft of factory space, located at 14 Gulf locations, Hotpack’s manufacturing encompasses over 3500 products. It has branches all over the world and an international supply chain that is rigorously monitored, confidently supplying to some of the largest global consumers on a grand scale.

With this heavyweight operation behind us, H-Pack delivers a vast

selection of international premium lines. We work with customers to develop bespoke products, taking full advantage of the latest technology and operating to internationally recognised standards. We can also guarantee a tightly competitive price structure.

The name Hotpack certainly carries weight and enables us to provide efficiency of scale, giving us access to an exhaustive range of suppliers, while benefitting from having an in-depth knowledge of the UK market.

You’ve been in the role approaching a year and have extensive experience. Tell us about the last 12 months in terms of priorities and progress. I brought my own team with me, which helps when you’re moving to a big corporate. You need people you can trust, who know how you work. It also meant that I was able to hit the ground running.

My remit was to build on what H-Pack has managed to achieve in the past seven years since its inception, and put strategies in place across the warehouses and in the offices, that

"We work with customers to develop bespoke products, taking full advantage of the latest technology.”

will enable the business to enjoy the strongest position for future growth.

I’m currently implementing a targeted marketing plan to drive our positioning as a one-stop shop for the catering and food to go sectors, who we mainly reach via the wholesale and cash-and-carry markets. We want to expand on our share by positioning H-Pack as the ultimate ‘go to’ brand.

Talk about your partnerships with retailers/suppliers/brands/ in the FTG sector – both short and long term?

Long term, we want to build solid relationships with customers and

hold on to our most valued suppliers, increasing the business in specific channels that give us the best return. Short term, we will continue to trial new suppliers as it keeps us fresh. Also, we can’t claim to be offering the best unless we have properly explored all alternatives.

What are the key elements to keeping customers and clients happy?

Listening and giving them what they want. Also, it’s important to pass on any cost-saving. Customers really value being rewarded for their loyalty with specific price cuts and deals. They’ll bring their business back if you can demonstrate fair pricing, efficiency and the ability to handle all sizes of orders.

There have been many challenges in terms of sky-high costs, Brexit, conflict, political uncertainty, etc. How have you navigated these?

The main impact of Brexit for the UK packaging industry has been the repercussions on the Irish market. The paperwork involved with shipping

to Ireland is prohibitive, so we deal with that by asking those customers to collect from us and giving them special collection prices. It’s not ideal and our share of the Southern Irish market has shrunk as a result but it’s better than no share at all.

We’ll continue to offer this solution, to maintain a presence and prevent the business from disappearing into Europe, while waiting to see what the new government does to potentially improve the situation.

Container rates since January have steadily risen and are as high now as they were during Covid, thanks to certain shipping areas being no-go zones. We’re buying all over the world to try and counter this and get the

best that we can. Some of the bigger brands, like the supermarket giants, won’t be paying the same price for these containers as they inevitably ship more. The cold hard reality is

that UK industry will always struggle to prosper if we’re expected to pay higher prices.

Labour is in power. What are you hoping for?

I’d like the government to look at the situation in Ireland and make it easier for the UK to do business there. I also think there must be a way for us to take control of our shipment rates in the UK. We’re hopeful there will be an intervention on this at some point. And, hopefully, the market picks up – which will happen when people have money in their pockets and can treat themselves to takeaways and spend more on FTG.

What can we look forward to from H-Pack in the future?

We’ll continue to try and get costs as far down as we can, so people get value. In an ideal world, every business should be turning a profit and earning – however, those surviving and managing to push forward are leaning into existing resources to keep customers onside. As part of the Hotpack family we have invested in our future growth, with extra warehouse and office space in the UK.

The next 12 months will be about driving a return on this investment, keeping an eye on customer service and speedy delivery, while making sure that the FTG sector sees us as a reliable and cost-effective supplier, always putting its customers first.

For further information, see page 74.

Kraft Paper Pots FIRST IN LINE

Introducing H-Pack’s exclusive, kraft paper pot range, including a UK first – kraft souffle pots.

This latest offering provides the catering and ‘food to go’ market with a more sophisticated choice of portion and souffle pots, for hot and cold foods, from sauces, curry and mushy peas to coleslaw and salads.

The quality pots are available in a range of sizes, including 2oz, 4oz, 6oz and 7oz. With complementary lids available in paper and PP (polypropylene), H-Pack is, once again, providing a fully sustainable option to ensure its customers have a packaging solution that is most pleasing to the end-user.

Stand out choices for stand out food.

Hot ’n’ Fresh trades under H-Pack

& Bagasse

Time to get busy

Labour is now in power, so what should happen next?

During the election campaign, it was pleasing to see hospitality recognised as a crucial sector that serves Britain and creates places where people want to live, work and invest. We have now been working closely with the new government to ensure that Labour’s manifesto promises are delivered, including encouraging urgent action to replace the broken business rates system and reduce the burden that currently sits on the high street.

Reform of the Apprenticeship Levy would also be transformational for hospitality’s investment in skills, helping us attract more people into the fulfilling roles we have to offer. It would crucially free-up funds to

As we hope for an innovative approach to foodservice challenges with a new Prime Minister, CEO of UKHospitality, Kate Nicholls, examines his key priorities.

enable the rollout of our successful skills pilot in partnership with the Department for Work and Pensions, which supports people out of work to develop new skills and pursue a career in hospitality.

Green investment is becoming an increasingly key priority, so further government support to help drive efforts to net zero is essential. For example, through the introduction of investment credits.

We also need to see reduced employer National Insurance contributions to help with staffing costs, while cuts to VAT can help relieve pressure to better facilitate lower prices and higher footfall, which is key to making our sector competitive again with the rest of Europe.

It’s been a tough time for business. What have you seen in terms of resilience and innovation?

Hospitality of all shapes and sizes has faced considerable challenges in recent years, including high energy costs, inflation and food and drink price rises, not to mention the lasting impact of the pandemic. However, despite continued economic difficulties, the sector has shown immense creativity to adapt operations and services. And it’s been fantastic to see how businesses have come together to overcome obstacles and provide excellent experiences.

As a sector that provides jobs and opportunities for everyone across the country, hospitality is a central pillar to local communities and the

wider UK economy. It’s essential that the government provides the right resources to support future growth.

Ingredient costs are volatile, as are supply chains. Are you optimistic?

The latest Foodservice Price Index from CGA reveals a steady decline in food inflation with the YoY rate dropping to 4.6%, the lowest figure in 28 months1, while the Bank of England’s decision to cut interest rates to 5% paints a promising picture. Despite these signs of stability, it’s clear that hospitality venues are not yet out of the woods when it comes to cost pressures, given that food inflation remains significantly higher than the economy’s wider level of inflation, which is currently at 2%. We urge the government to take much-needed action to support the hospitality sector by delivering its manifesto commitment to fix the broken business rate system.

Food security is a hugely important topic. Can there be more assistance from Westminster?

This is undeniably a priority, with global supply chains facing considerable strain against the backdrop of increased geopolitical instability and climate change. It’s important to ensure that those in the food & drink supply chain remain productive and profitable to help guarantee security and contribute to wider growth.

With the National Farmers’ Union (NFU), British Retail Consortium (BRC) and Food & Drink Federation (FDF), we signed a joint letter to all political parties ahead of the election, highlighting the importance of giving consumers access to a wide range of fresh produce and healthy food via more sustainable supply chains.

As well as working closely with businesses from farm to fork, we have also been involved in high level political discussions on the topic of increasing UK fresh produce to improve food security within the hospitality industry, including Number 10’s recent Farm to Fork Summit.

The UK delivers superb innovation around foodservice packaging and labelling. Would you agree?

We have been pioneers in packaging and labelling innovation in recent years, with businesses continually looking for ways to make it more reusable and sustainable. We welcomed the government’s ban on

single-use plastic items that came into force in October last year, which included plates, bowls and cutlery, and we support further legislation to help accelerate sustainable practices.

How can the sector continue to improve its sustainability model, both short and long term?

Despite the excellent work already being carried out, there is clearly more that can be done. Hospitality is uniquely positioned in that it’s a truly collaborative industry, evidenced by UKHospitality’s Environmental Sustainability Seminar coming up in October – where industry peers and leaders will provide advice and guidance on their own journeys, for the betterment of the wider sector.

We have already seen significant progress when it comes to the likes of cutting food waste, moving to renewable energy and working with suppliers to reduce their scope 3 emissions – all with their overarching objective of reaching net zero by 2040. Longer term, certain things need to be addressed, such as a reform of investment policy, including credits, to ensure it supports the transition to net zero and incentivises investment in green energy and decarbonisation. This, in addition to working to improve the capacity of the grid to allow businesses to move to fully electric outlets, will be fundamental.

1CGA Prestige Foodservice Price Index Snapshot Rep - May 24

The search to find the best in the business is on and here’s everything you need to know about the Sammies 2025

Once again we find ourselves turning our thoughts to that heady night in May when the movers, shakers and food to go makers of the industry gather to celebrate all that has been accomplished in the previous twelve months.

LOOKING BACK, LEAPING FORWARD

Each year, the awards provide a moment for reflection and this was especially true in 2024, which marked the 30th edition of this special event.

Equally though, with so many of the awards emphasising the importance of innovation, alongside the incredible creativity on display during the Sandwich & Food to Go Designer competition, the Sammies are a herald of great things to come.

For this reason, we’ve tweaked a couple of the award categories for

2025 to better reflect the areas where boundaries are being challenged and inventiveness thrives.

With distinct awards for both New Ingredients and New Packaging, as well as the freshly minted Business & Product Innovation Award, we hope to further reward the pioneering spirit which sits at the heart of our industry.

MEET US FOR LUNCH!?

The Sammies team will be on stand L1361 at the lunch! show on 18-19 September 2024 with details on how you can enter the awards, how the judging works and to answer any questions you may have.

JOIN US FOR DINNER?

The winners will be announced at the Sandwich & Food to Go Industry Awards Dinner on 8 May 2025 at the Royal Lancaster London.

AND IN THE MEANTIME?

Over the coming pages you’ll find an outline of each of the award categories. Full details of each award and how to enter will be on the awards website –www.thesammies.co.uk

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

Independent Retailer Healthy Eating New Ingredient

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

New Packaging

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

New Sandwich

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

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

New Food to Go

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

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

Convenience Retailer

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

Business & Product Innovation

This award is a broad category aimed at new equipment, ordering systems, software or similar innovative product ideas or business initiatives.

Multiple Retailer

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

Café Retailer Chain Retailer

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

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

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

Environmental & Sustainability

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

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

Sandwich Industry Award

This lifetime achievement award is in the gift of the British Sandwich & Food to Go Association management committee and is special recognition of the recipientsʼ contribution to the industry.

SPONSORED BY

BECOME A SPONSOR

Thereʼs still time to enjoy the benefits of sponsoring.

All sponsorship packages include a table at the awards dinner.

If youʼd like to sponsor email Sandra Bennett sandra@jandmgroup.co.uk

Food-To-Go Sandwich Packaging

ProAmpac’s recyclable carton board sandwich wedges’ design and construction offer strength and protection. Providing the optimum balance between product visibility and branding opportunities, sustainability, cost-effectiveness, and ease of use while retaining ultimate product freshness.

HAVE YOU GOT WHAT IT TAKES?

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

All you need to do right now is register to take part at www.thesammies.co.uk

Closing Date 15 NOVEMBER 2024

How it works

Once the registration windows close, all the entrants will receive the sponsor’s ingredients to help them create their recipes. These will then be judged by the sponsors with the best progressing to one of the regional heats.

Heat winners in each of the categories will progress to the live final which takes place on 8 May 2025 at the Royal Lancaster London ahead of the Sammies Awards Dinner, where the winners will be revealed.

The Heats

NORTHERN HEAT 4 March 2025 at Roberts Bakery, Northwich

MIDLANDS HEAT 5 March 2025 at Flexeserve, Hinckley

SOUTHERN HEAT 6 March 2025 at Brakes, Reading

Labneh is the cream cheese spread that is the Mediterraneanʼs best kept secret. Our Labneh is produced in Greece by our longstanding partner dairy, made with pasteurised cowʼs milk.

Labneh has a similar flavour profile to Authentic Greek yogurt, with a thicker, creamier consistency, with a slight salty note. It is highly versatile and great for adding injections of flavour into all sorts of dishes.

Our gammon follows the traditional Wiltshire process which during the curing stage is soaked in a live brine for a minimum of 3 days.

The finished product is very succulent with a soft slightly fibrous yet tender texture.

This excellent source of protein is allergen free and can be served hot or cold, as well as plain or glazed.

H. Smith Food Group plc is one of the UKʼs leading independent frozen food service companies specialising in the oriental, fusion/ crossover and food-to-go markets.

Chicken is an extremely popular and versatile ingredient for both sandwiches and food-to-go dishes. Weʼre excited to see what competitors can do with ours.

A new sponsor for the competition this year, the Roberts family knows a thing or two about baking. Ever since Robert Roberts baked his fatherʼs first loaf 130 years ago, four generations of baking skills and passion have followed.

Which of their products will be the star of this category is still to be decided.

New for 2025, Flexeserve and ProAmpac are joining forces for our exciting Hot-hold Food to Go Competition.

The chefs must produce a hot-hold, food to go using a ProAmpac packaging product from the ʻSome like It Hotʼ range. It will then be placed into a Flexeserve Zone unit.

Judging takes place 2.5 hours later so this category is not for the faint-hearted!

THE FUTURE OF THE FOod to Go MARket >>>

including Simon Stenning

Strategy Advisor & Futurist

Rhian Thomas

Institute of Grocery & Distribution

Gavin Rothwell

Food Futures Insights

Sustainability and the Move to Net Zero >>>

including George Lamb / Andy Cato

Wildfarmed

Fran Haycock

The Greencore Approach

Joanne Elsdon / Paul Irwin-Rhodes

Heading for Net Zero at Greggs

Transforming work through technology >>>

including Warwick Wakefield

Director Customer Experience, Flexeserve

Mostafizur Rahman

Chief Engineer AI Technology, MTC

Joe Heather

Deliverect

PLUS >>>

Peter Backman

Market Analyst Camilla Young GS1

Creativity without compromise

It’s an exciting time at Pacific West, with a fully cooked seafood range focused firmly on the food to go sector.

FRESH ANGLE

Pacific West has been at the forefront of responsibly sourced, innovative seafood products for over 25 years. And creativity around value-added fish, scampi, salmon and prawns is nothing new, but an innovative first for foodservice is sure to have an impact.

“We are delighted to be showcasing our range of fully cooked seafood,” said Martin Finegan, managing director, Pacific West Foods.

“This will enable operators with even the most limited cooking facilities to deliver a seafood solution on their menus. It’s all ready to eat in under two minutes in a ‘High Speed Oven’, such as a Merrychef. For manufacturers, the product is fully cooked so can be utilised to create paninis, wraps, tacos, salads and more – it’s a whole new angle.

“Included is a new air crisp coating, enabling products to stay crisper for longer. For flexitarians, now is the time for food to go operators to take full advantage of this protein opportunity.”

And while the posh fish finger-style sandwich has been a hero product for some time, it has evaded the food to

go sector to a degree. “Now, with the Pacific West fully cooked fish goujons, bites and portions, this can be a menu option,” continued Finegan. “The beauty of seafood is that it takes on flavours well, allowing manufacturers and operators to add on-trend sauces – we have seen growth in world flavours, including Korean, Japanese and Americana profiles across the sector.

“But the traditional fish finger style sandwich, with a chunky tartare sauce, is timeless and missing in FTG… until now!”

DEVELOPMENT AMBITIONS

Seafood has such a positive consumer profile in terms of its health and protein benefits, and while grocery inflation increased to 1.8% in July (up from 1.6% in June), global seafood costs are falling – and Pacific West is looking to take advantage.

“Our innovation is chef and trend driven, while being at the core of what we do. We are constantly researching and eating out, with our development team challenging the manufacturing aspect of the business continuously.

“One example is the growth of sourdough on the bakery shelves in retail, inspiring our latest sourdough crumb that is on our fish portions and goujons – available in plain and lemon, it has been really exciting to bring this type of crumb to the FTG sector.

“We are known in the industry for creativity and working to challenge food trends in our range. Pacific West has won many awards over the years for our innovation, including in 2024 at the BFFF (British Federation of Frozen Foods) Awards Dinner – bronze awards for Sweet Chilli Squid Bites and Katsu Fish Goujons.

“The secret is to never stand still, while looking to lead the market and add value for customers. Whether that is new style coatings, flavour profiles or ranges like the fully cooked, we are always exploring new ideas.

“Being a manufacturer, we are perfectly placed to work with customers on exclusive products and see it as a joint partnership. Customers know that buying Pacific West is a mark of quality and consistency.”

ONGOING TALKS

While Pacific West has relationships with major pub and restaurant brands, with the new fully cooked range, it is seeking connections with QSR, travel and FTG sectors.

“In addition, we are in discussion with manufacturers that supply this sector. Our expertise in manufacturing and managing the complex supply chain means we are already geared up to work at scale and a fast pace.”

And with green shoots of optimism in hospitality having been boosted by the first quarter-on-quarter growth in outlets in two years, by 0.5% (Hospitality Market Monitor from CGA by NIQ & AlixPartners), with easing of inflation and household bills, these numbers are a welcome sign.

“It’s important to clarify that we have our own manufacturing plants, meaning that we are the producer and therefore not layering margins on costs. This helps us to maintain competitive pricing to enable our customers to make their margin too.

“We invest in NPD and, due to our scale, look at global sourcing – i.e. prawns, fish, squid at the best market price, without compromising on quality and processing standards. This raw material is then sent to our manufacturing plant to create the end-product. Our UK team is dedicated to understanding the complex market on the ground here.

"For manufacturers, the product can be utilised to create paninis, wraps, tacos, salads and more."

“To launch the fully cooked range, we have invested in an exclusive, dedicated factory. Furthermore, we have a continuous review and investment plan across our different manufacturing sites.”

TAKE YOUR PICK

One of the best things about seafood is that it switches easily from summer into winter and is often determined by the serving suggestion. So, maybe salads and lighter dishes in the summer; pastas, breads and something more substantial in the colder months.

“The difference is around the serving ideas, so we work with customers on their NPD process. We always want to be inspiring with innovation, that’s what excites us! We are currently working on phase two of the fully cooked range and look forward to sharing what’s coming in spring 2025.”

Various launches later this year include sweet & sour breaded king prawns, sweetcorn fritters, red Thai calamari and veg nests, plus sweet & sour calamari spring rolls.

To get up close and personal with all the products and

"The di erence is around the serving ideas, so we work with customers on their NPD process."

developments, you can talk with Pacific West at lunch! –stand L128 (full preview from p34).

“We will be showcasing the fully cooked range, but the real attraction is the menu that chef Steve Walpole has created, aimed at the FTG sector. We’ll be serving samples on the stand, so come and try them,” concluded Finegan.

Time for the best lunch! ever

NETWORKING & INSIGHT

The countdown is on for lunch! - the definitive café, coffee shop and foodto-go event, which opens its doors on 18-19 September at ExCeL London. Renowned for being the ‘event of the year’ for operators, retailers, cafés and coffee-shops across the country, visitors can explore the best food, drink and tech innovations from 300+ suppliers.

Co-located with the 10th anniversary of Casual Dining (the

definitive event for the restaurant, pub & bar industry), a visit is essential to staying ahead of the curve, with all the latest new products on show. Operators can also benefit from meeting exciting suppliers and accessing insightful seminars from industry leaders, all while networking.

The 2024 lunch! exhibitor list ranges from latest startups to established household brands.

These include Scrocchiarella (part of SpeediBake), Simply Lunch, Raynor

Foods, Fresh Food For Now, Deli Lites, New Yorker Bagels, Hestia Flatbreads, Danora AS, Around Noon, Pacific West Foods, Emmi, Whole Creations, Norseland, Magrini, TMI Foods – and many more.

FULL SPEAKER PROGRAMME

The line-up of legends and leaders across three theatres (sponsored by Lipton Ice Tea) has been confirmed. They include: Julian Metcalfe OBE, founder & group CEO, itsu; Emma Woods, chair, Tortilla; Will StrattonMorris, CEO UK, Caffè Nero; Roland Horne, founder & CEO, WatchHouse; Shereen Ritchie, CEO, buns from home; Keith Bird, former CEO, Marugame Udon Europe; Neil Sebba, managing director, Tossed; and Christian Binney, food innovation director, Burger King.

“I love lunch! as the exhibition is so diverse. The halls are well-organised and new food trends can be seen throughout the stands,” said Binney.

James Norris, food & beverage director, SSP Group, UK & Ireland; Josh Kleiner, head of operations & marketing, Sandwich Sandwich; and Elton Gray, operations & delivery excellence director, Creams Cafe are the latest names to be added to the seminar line-up.

So many samples…

TeaJoy will bring its selection of signature drinks, including Passionfruit Jasmine Tea with Strawberry Boba and Lychee Jasmine Tea (stand L1134).

Not Guilty Food Co Ltd/The Skinny Food Co showcase new low-calorie coffee in cans, highprotein chocolate-filled wafers and zero-sugar cookies (stand L165).

Neat Sweets feature their new Fruity Berry Bears & Sour Citrus Bears (50g bags) – with less than 2g of sugar per 50g bag – that’s 95% less than other high-street sweets! (stand L990).

Pastorfrigor GB proudly presents the latest in refrigeration technology – the Filip GR rear feed multideck, Energy Class B, designed for high-traffic areas (stand L365).

OLALA! are thrilled to introduce their latest range of innovative, plant-based seafood alternatives (stand SU-15).

Nourish will introduce The Nutty One, a chocolatey coconut brownie with a satisfying crunch of almond nut butter and luxurious covering of dark chocolate (stand L1333).

Conglom International’s range of hot and cold cups and lids, Kraft boxes and bowls will be on show –plus PFAS free moulded fibre food containers that can be composted (stand L375).

UNMISSABLE EXPERTISE

As well as exciting interviews and keynotes, lunch!’s panels are a huge draw for operators. They include:

● OPERATIONS FOR FOOD-TO-GO Featuring: Emily Bagshaw, head of central operations, Tortilla; Shoaib Muhammed, director of operations, Wendy’s; Emily Hawkley, director of operations, Burgerism; and Elton Gray, commercial and operations director, Creams Cafe. Chaired by Shereen Ritchie.

● COFFEE SHOP LEADERS PANEL Roland Horne; David Ferguson, co-owner, Bob & Berts; Will Kenney, commercial director, 200 Degrees Coffee; and Kallie Kocourek, vice president UK, Roasting Plant Coffee UK. Chaired by Will Kenney.

● MARKETING FOR FOOD-TO-GO Mariam French, marketing director, LEON; Malachy O’Keeffe, head of marketing, Wingstop; and Rob Burns, marketing director, Chopstix.

● OPERATIONS FOR COFFEE SHOPS Edyta Stec, director of operations, GAIL’s; Russell Simpson, director of operations, The Coffee House; and Luke Shaughnessy, regional operations director, Costa Coffee. Chaired by Shereen Ritchie.

● THE FOUNDERS PANEL   Dimeji Sadiq, founder & owner, Vegan Shack; Stephen Grocutt, founder, Cornish Bakery; and Dawn O’Sullivan, founder, Boost Juice Bars. Chaired by Simon Stenning, founder, Future Foodservice.

● THE BSA PANEL: Customer Satisfaction - Critical Factors That Keep Customers Coming Back Kirk Brazier, growth director, Esa Retail; Sam Brotchie, founder, Sexy Buns; Rusty Warren, senior NPD

& innovation manager, Subway – EMEA; and Flora Zwolinski, senior insight manager, Lumina Intelligence. Chaired by Alex Bell, Editor, Sandwich & FTG News.

Also, join experts for eye-opening research, data and analysis, including:

● Making Delivery Profitable – The Move To First Party Delivery: Peter Backman, founder & CEO, Thedelivery.World

● Paris, New York And Beyond: FTG Concepts To Learn From Across Europe And North America: Gavin Rothwell, director, Food Futures Insights

● Coffee: A Global Inspiration Tour: Shannon Goldsmith, senior insight analyst, IGD

● The Future of Formats:  Rhian Thomas, head of insight, IGD

● Consumer Trends and Opportunities in the UK’s Retail Food-to-Go landscape: Seton Leung, head of UK foodservice, Circana

For the full programme and timings, visit lunchshow.co.uk/programme.

REGISTER FOR A FREE TRADE TICKET TO LUNCH!

lunch! (co-located with Casual Dining) will take place on 1819 September 2024 at ExCeL London. For more information and to register for a free trade ticket, visit lunchshow.co.uk and quote priority code VLU45 on the registration page.

Savoury PRETZEL BURGER BUNS for creative variations

Fully baked, 80 g

Pre-cut (web-cut), meaning less work for your team

Perfect results every time: just defrost and top individually

www.ditsch.com

DAY

What does your role entail?

I collaborate closely with my team to ensure we remain up to date with latest legislation, enabling them to perform their duties effectively. My responsibilities encompass managing all aspects of food hygiene, quality, safety and authenticity, with welldefined control measures in place.

Customer satisfaction is a critical component – and maintaining that focus is one of my primary objectives.

What’s your career background and how did you end up at Simply Lunch?

I have experience across various sectors, including the dairy industry (UHT and pasteurised milk processing/ packing, yoghurt manufacturing), juice manufacturing, ready-to-eat food, RTE salads and pies. I chose to apply my expertise in a company where most of the ingredients

We go behind the scenes of key jobs in the foodservice sector. First up, technical & procurement director at Simply Lunch, Nadeem Shahzad.

I’ve worked with are used, making sandwich manufacturing a natural choice. I see significant potential at Simply Lunch and believe I can both contribute my expertise and expand my knowledge in this sector.

Has your job changed over the years?

I began my career in production and warehouse management but realised that my passion lay in the technical sector. This led me to shift towards technical systems management. Over time, I moved into technical management, where I have worked in hygiene, systems, accreditation & certification, auditing, and the legal aspects of food manufacturing.

I have also focused on improving raw material and packaging sourcing, ensuring that supply quality assurance meets customer requirements and exceeds their expectations.

What’s exciting at Simply Lunch?

Our commitment to improvement. We strive to avoid complacency by constantly challenging ourselves to exceed our measurable objectives.

Are there technical developments we can look forward to in 2025?

Digitisation is a key focus, and we are excited about advancements in this area. We are introducing in-line verification to enhance quality control and efficiency across production. Additionally, we are adding two product lines to support growth and meet increasing demand. These developments, along with our continued innovation, will help us deliver high-quality products.

Tell us about your colleagues.

We have a dedicated team led by our technical manager, who ensures that

all departmental objectives are met. It includes multiple hygiene managers overseeing safe manufacturing, quality controllers on each line ensuring customer specifications are followed, a quality systems manager handling management and assurance teams verifying overall standards.

What is it like at Simply Lunch?

I’ve been with the company for around seven years. It is a familyowned business with a culture that emphasises teamwork, customer focus & satisfaction, and continuous improvement. I am proud to be part of this organisation.

Competition is fierce in the sandwich industry – what gives you the edge? We stay competitive by closely monitoring trends and ensuring that we stay ahead in key areas such as demand, innovation, NPD and sustainability. Adapting quickly to changing consumer preferences allows us to introduce products that resonate with customers. We invest in continuous research and development, which drives innovation across our product lines, ensuring that we offer cutting-edge solutions that meet and exceed expectations.

Sustainability is also at the core of our strategy. We are committed to

reducing our environmental impact through responsible sourcing, waste reduction initiatives and packaging solutions. This not only aligns with consumer values but strengthens our brand reputation in the marketplace.

Our strong relationships with suppliers and partners enable us to maintain standards while being agile in response to market shifts. The focus on digitisation and technology adoption enhances our operational efficiency, allowing us to deliver consistent quality and value at scale.

By combining these efforts, we ensure that Simply Lunch remains a leader in the competitive FTG sector.

Luxurious lounge built for creativity

Simply Lunch has opened an innovation lounge and office in Croydon, London, marking a significant milestone in the company’s growth and commitment to driving innovation and change in the FTG market.

The Innovation Lounge is designed as a dynamic hub for creativity and collaboration, providing Simply Lunch with a state-of-the-art space to work closely with customers and partners. With a dedicated team of development chefs, it features a fully equipped kitchen for product tastings and development sessions, allowing Simply Lunch to craft innovative and exciting offerings. The space enables experimentation and tasting, where ideas and flavours can be explored and perfected.

The Lounge also includes a uniquely designed retail environment that simulates store conditions. This allows Simply Lunch and its partners to visualise products on the shelf and delve into the science of retail

merchandising optimisation. By analysing consumer behaviour and shelf placement, Simply Lunch aims to help clients enhance product visibility and drive sales.

“We are committed to working closely with customers to develop products that not only meet consumer expectations but exceed them. This state-of-the-art facility allows us to do just that,” said Sam Page, managing director at Simply Lunch.

In addition to its focus on product development and customer collaboration, it offers modern and ergonomic workspaces for Simply Lunch’s team. This facilitates staff events, fostering a culture of collaboration, creativity, teamwork and growth among employees.

Reflecting Simply Lunch’s commitment to sustainability, the facility incorporates eco-friendly design elements and practices, aligning with the values of social and environmental responsibility.

Simply Lunch has been creating and delivering sandwiches and other culinary options for over 40 years. Recent investment has increased manufacturing capacity by 30%, enabling the business to keep up with demand. With these improved capabilities, additional production lines and further investment in electric vehicles to expand its delivery fleet, the company anticipates 100% growth over the next four to five years.

Simply Lunch was recognised by the FEBE Growth 100 and honoured with the Manufacturer of the Year award at The Sammies 2024.

“We are excited about the future possibilities that our Innovation lounge brings,” added Page. “It positions us to better serve and innovate for our customers.”

Simply Lunch invites existing and potential customers to discuss how they can elevate their food-to-go o erings in 2024 at hello@simplylunch.co.uk.

COMING UP SPECIAL

NEXT ISSUE

Food to go future

High-street & independents, insights, NPD

INSIGHT

Shopfitting Counter display, equipment, tech, case studies

FOCUS

Seasonal and festive fare

PREVIEW

Veganuary 2025

BREADS & WRAPS

Pride of Yorkshire

With innovative environmental practices and valuable sector insights, Fosters Bakery remains an impressive international player.

STORIED PAST

Fosters Bakery specialises in creating bespoke breads for sandwich and FTG operators. Baking since 1952, the business supplies throughout the UK and globally – including France, Spain, UAE, Kuwait and Hong Kong. Offering frozen products by the pallet and truckload through wholesalers, it’s always aware of the latest trends and what’s hot in terms of consumer requirements.

“We’ve seen an increase in requests for squidgy baps and buns – but also bread rolls for hot-hold cabinets,” said Fosters Bakery (Staincross) Ltd managing director and president of the Craft Bakers Association, John Foster.

“Sourdough is gaining popularity but it’s not always ideal for sandwich makers. To enhance flavour and compensate for reduced salt, customers opt for bread that contains sourdough without necessarily featuring it. There’s been a rise in demand for square or rectangular sandwich baps.

“And operators have moved to vegan brioche buns to reduce costs, considering the high price of butter and eggs.”

Fosters is also offering products made from regeneratively farmed wheat.

“While soil depletion seems a long way away from serving our customers, we’ll all suffer even higher prices and shortages unless we tackle it. The higher price of bread made from regenerative flour is currently deterring many buyers,” continued Foster.

MAKING A DIFFERENCE

When it comes to sustainability and environmental credentials, Fosters Bakery sees this as a priority.

“Our Yorkshire heritage values efficiency and minimal waste, which aligns with the principles of sustainability we’ve practiced for decades. The main difference now is the added responsibility of monitoring and reporting.

“Our recycling initiatives, which won awards over 30 years ago, continue. Efficient bulk packaging, lighter weight wrapping film and print on box (no label) optimises distribution, saves customers money and reduces on-site waste for customers too.

“We generate electricity onsite using a combined heat and power (CHP) plant; the ‘waste’ heat is free. About onethird of our daytime electricity comes from solar panels on our roof, with plans for further expansion.

“We’ve installed automatic lighting and increasingly energy-efficient equipment. Our multiskilled engineering team repairs equipment in our well-equipped workshop, extending its life.

“This year, we also added underground water interceptors to clean surface water leaving our site. Additionally, we are reducing the weight of baking tins to save energy and reinsulating ovens to reduce skin heat loss.

“Most of our business is conducted online rather than face-to-face visits, reducing the need to travel. This irks us somewhat because some of our customers serve travel hubs and we feel we are letting them down, but our

customers dictate the meeting format. Additionally, a local retiree makes bird and bat boxes from any broken wooden pallets, 12 of which are installed around the bakery site.”

SEASONAL OUTLOOK

Mainly serving customers across the UK, with 9% of sales exported to Europe, the Middle and Far East, the Fosters sales team is in regular contact with customers and distributors. Some deal directly with the product development team for unfiltered collaborations on new ideas, while visits to the bakery often fuel ideas and enthusiasm.

“Business is seasonal. Summer brings a surge in demand for burger buns and hot dog rolls of various sizes for barbecues and festivals. In winter, we see an increased requirement for English breakfast muffins and bread for hot toasted sandwiches. We also make mince pies and gingerbread figures; we’ve been full-on with mince pie production since July.

“Operating costs have been the significant challenge for us and customers. Baking inherently requires a lot of heat, so rising energy prices have been distressingly high. Additionally, the increase in the minimum wage has impacted costs across the board, even though we pay above the minimum wage. We are investing in robotics and automation and have remodelled our loading bays, all to reduce staffing costs.

“Recruitment was challenging for a while – but capitalising on our village location, we developed strategies that are working. Recruiting ultra-local through village

social media forums has been successful. A five-minute walk to work instead of a commute is as good as a pay rise, with more leisure time too. We’ve adjusted some shifts to align with school times.

“Steering clear of agency working also provides greater stability for us and employees. A cycle-to-work scheme allows staff to get a bike or electric bike with tax-free repayments, while secure onsite bike storage and car parking is valued by colleagues.”

BREADS & WRAPS

OPPORTUNITY KNOCKS

As for 2024 so far, sales are up but profits are down. “The economic squeeze affects our customers too, tempering passing on all increased costs. We believe in sharing the burden fairly. Our family ownership takes a long-term view, focusing on sustainable growth rather than short-term profits, a strategy that has served us well for 72 years.

“The future is uncertain and there are always challenges. Weather conditions have impacted crops, domestically and globally, leading to potential shortages of commodities, quality issues with others and inevitable price volatility.

“The new government tax rises could further squeeze consumer discretionary spending. Potential changes to VAT, whether an increase or extension, add to the uncertainty.

The government has a budget deficit; you and I must pay to fix it, so things could get harder.

“Changes to employment laws, such as guaranteed hours, if not carefully crafted and implemented, could severely affect areas of FTG. Many outlets, especially those near arenas, travel hubs or attractions, depend on flexible staffing to cope with irregular and weatherdependent events.

“With vehicle charging stations springing up everywhere, I notice drivers sitting in the car while they wait (Café Tesla). That’s a growing opportunity for handheld food that doesn’t dribble down your front as you eat it. With our onsite product development team, we are well placed to be at the forefront of innovation,” concluded Foster.

All wrapped up…

James Brown, out of home channel controller at Mission Foods, fills us in on what consumers are looking for in this increasingly vibrant sector.

You’re a major player in the sandwich & FTG bread market. What trends have you seen in 2024… and what can we look forward to?

When considering consumer trends to replicate out of home (OOH), Mission Foods recommends the following:

Fusion flavours: According to research1, we should expect more of an emergence of British fusion foods – combining new global tastes with the familiarity of traditional dishes. While consumers continue to seek out authentic Mexican, Caribbean and Eastern European dishes with playful interactive elements, this relationship with British classics lends itself perfectly to our range or wraps and flatbreads.

Plant-forward eating: Demand for meat-free dishes is still strong. Mission Foods can help when catering for flexitarian, vegetarian and vegan diets, as all our wraps and flatbreads are vegetarian – and most are now suitable for vegans too, with each complementing a variety of dishes and fillings. Furthermore, chefs can be sure they are substantial enough to satisfy any appetite.

Breakfast: According to Lumina Intelligence, greater footfall and numbers of consumers returning to work are driving visits to OOH venues for breakfast, with a desire beyond traditional bread, such as wraps and flatbreads. These versatile carriers lend themselves to a range of global cuisines and dishes, helping to expand usage occasions for bread and bakery products, including breakfast and brunch.

Cost of living: Mission Foods’ range of wraps, naans, pittas and flatbreads offer quick, easy-to-prepare solutions for chefs to keep costs down and maximise profits. Consumers are seeking value for money. The low-ticket nature of menu items like wraps means this category is well positioned. Additionally, all our Mission Wraps are now HFSS compliant, following a reformulation programme in Summer 2022.

Versatility is a watchword for your bread business. What key products deliver that? Within wraps and flatbreads, we see the most popular flavour variant being plain (or original) – accounting for 50% of Mission Wraps and 52% of Mission Flatbread sales.

BREADS & WRAPS

"The low-ticket nature of menu items like wraps means this category is well-positioned."

We know that sandwiches are staple menu items in all OOH outlets, but trends show that consumer tastes are evolving. As appetites for traditional bread become smaller, our wraps, naans, pittas and flatbreads are ideally placed. The range can also incorporate familiar sandwich filling favourites and dishes from global cuisines, including Asian, Mediterranean, Middle Eastern, Mexican and American –offering consumers the sense of discovery they crave.

There’s a confluence of traditional and global demand for flavours and dishes – how do you offer crossover? Traditional fillings should be a staple for sandwiches and wraps on every OOH menu or service counter, as they continue to offer broad appeal. However, the last few years have seen a shift in UK consumer tastes.

BREADS & WRAPS

In addition to our iconic soft Plain Flour and Wheat Flour Tortillas, we offer unique Flavoured Wraps, including Chargrilled, Tomato and Red Chilli. We also launched Seeded Tortillas earlier this year, offering a nutritious twist on a classic! Packed with a blend of seeds, these wraps are ideal for healthy lunches, quick snacks or gourmet dinners.

Easily accessible are our quick and easy recipes – ranging from Cauliflower Wrap with Avocado Mayo and Slaw to a Bacon & Sausage Bean Melt, Bacon and Butternut Squash Wraps, English Breakfast Wrap and Leftover Roast Wraps with Beef & Horseradish. While providing operators with the inspiration to offer something new and differentiated, these recipes appeal to consumers seeking something different!

Hot or cold, sweet or savoury, our wraps also provide an exciting twist to menus. For example, switching up a traditional cheeseburger with a Cheeseburger Quesadilla recipe; or offering surprise and delight on the pudding menu with Sweet Tacos or Dessert Cups made with wraps, combining signature seasonal fruity flavours of orange and strawberry, with chocolate. Our flatbreads and naans are a perfect canvas for flavoursome toppings.

Here are some key examples:

● Breakfast: Toasties and Breakfast Wraps, and Huevos Rancheros

● Lunch: Garlic Bread Quesadillas, Cauliflower Wrap with Avocado and Slaw, Peri Peri Chicken Pittas

● Dinner: Cheeseburger Quesadillas, Beef and Guacamole Burritos, Tandoori Squash Naan Pizza

● Dessert: Sweet Tacos or Dessert Bowls made from Wraps, combining signature seasonal flavours, and Flatbread S’mores.

Is it difficult to compete in such a busy marketplace and how do you maintain your USP?

At Mission Foods, we are renowned for providing a range of authentic, great tasting, quality wraps, flatbreads, naans and pittas. It is also essential to stock well-known brands which consumers can trust, to ensure consistent quality and drive satisfaction and loyalty.

Furthermore, chefs can be sure they are substantial enough to satisfy any appetite – ensuring a tasty experience for the consumer, whatever the meal occasion.

With Mintel research showing ‘ease of eating’ as the sixthbiggest consideration for bread and baked goods, carriers like wraps and pittas offer the benefit of convenience.

Consumer testing shows that Mission Foods’ wraps and pittas score highly on this, as well as versatility – along with the ability to hold a variety of fillings well.

What is the focus for 2025?

Keeping our full range of products highly visible, with impactful marketing campaigns, and responding to trends. Our NPD, driven by consumer insight with regards to favourite dishes and flavours, continues to be a focus for us this year and beyond.

Fusion food trends 2024 - Bidfood

1

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Hard boiled eggs are a staple of the British diet and Just Egg guarantees the highest quality offering. If you want to give your customers the freshest, tastiest version of their favourite snack, Just Egg is the only brand to choose.

Winning formula

Combining traditional family values with a keen eye on the latest trends, Roberts Bakery is as resilient and productive as ever.

TRIED & TRUSTED

From bread to biscuits, Roberts Bakery offers something for everyone. Family focused, with a remarkable 130-year heritage, a community ethos has always been prevalent.

“Roberts is fortunate enough to supply most of the sandwich industry in some capacity – whether it’s via our catering loaves, paninis or historically our speciality breads,” said Megan Stubbs, national account manager.

“Our customers recognise us for manufacturing quality products paired with exceptional customer service, helping us strengthen our valuable relationships. Roberts has been lucky enough to have extremely supportive and loyal customers, especially in the face of adversity when the fire happened in June last year.”

Indeed, the fire at the Northwich site impacted two manufacturing plants, which produced branded and non-branded lines. The business decided to move the Roberts Biscuit Division to Winsford, just four miles away, to create a new ‘Centre of Excellence’. Existing plant equipment was moved to the new site, with a fast-tracked installation of a robotic capability. Meanwhile, the Speciality division at Ilkeston in Derbyshire

continued to focus on artisan products and speciality breads.

RISING UP

The bakery sector is thriving, with supermarkets particularly prevalent. Tesco has just revealed its Christmas range, which includes a somewhat lavish Chicken & Pork Pate en Croute and Brie, Bacon & Cranberry Galette.

“This year, we have seen numerous trends,” stated Verity Turner, category & insight manager at Roberts. “From new and unusual flavours to nextgeneration hybrids, innovative formats from overseas and better holistic health offerings. Quoting The Food People (TFP), there are three key themes which have been paramount in influencing the bakery category:

● Elevated treats

● Familiar favourites

● Cost & convenience.

“Elevated treats focus on premiumisation and flavour – taking products to the next level, whether it’s shape, quality and sustainably sourced ingredients, process method and/ or inclusions, toppings and drizzles. At the other end of the spectrum, for cost & convenience there is the everimportant value proposition, which has been a big focus over the past

couple of years, as well as the balance of convenience in finding accessible healthy FTG solutions.

“Familiar favourites engage those seeking out British flavours, while overseas cuisines and heritage inclusions (grains) are transformed into novel formats, alongside nostalgic twists which have led to new FTG carriers being developed.

“The way in which people are consuming has also evolved, as demand increases for all dayparts and lives get busier post Covid, with an increase in drive-thrus and delivery apps. Shoppers also want to reduce waste and carbon emissions, while looking at the eco-friendly packaged products for their budgets. By aligning our Roberts innovation pillars with these trends, the business can stay relevant, meeting consumer needs across different tastes, budgets and convenience levels,” concluded Turner.

BASELINE TARGETS

Catering products are bread & butter for Roberts Bakery, however the Ilkeston site produces paninis, thins and sub rolls that can be tailored to meet customer specifications.

“Autumn and winter are about getting cosy. We know customers

draw inspiration from the ultimate toastie with our D Tin products or using our oatmeal catering bread for the perfect turkey sandwich – we lead the way with our seasonal innovation sessions with customers,” said Stubbs.

The sustainability message is also a clear one, integral to the Roberts business model. “We always look to partner with like-minded businesses. According to a UN study, approximately one third of global emissions are generated by food manufacturing, so we’re committed to reducing our carbon footprint, while also ensuring we support our customers in reducing theirs.

“For Scope 1 and 2, we’ve already reduced our emissions 40% from our baseline of 2020; to support this reduction we purchase 100% renewable electricity. There has been a larger focus on, and understanding of, Scope 3 emissions. We’ve recently quantified them and they account for 86% of our total. We’re currently

developing a roadmap to Net Zero for Scope 3 and plan to have this validated by the Science Based Target Initiative.”

Ultimately, value for money is at the heart of the operation.

“Roberts, like all other bakeries, has faced numerous challenges as consumers demand more from their bread. We work with customers to find the best solution for all parties. Our operations, NPD and technical teams comprise of skilled specialists, helping

us with innovation and relationships.

“And we are thrilled that shortly we will be back manufacturing from all three bread plants in Northwich and our new biscuit factory in Winsford. This opens up our speciality lines and famous D Tin range. We have worked on a number of added-value special products across sliced catering breads and paninis, sub rolls and ciabattas, and we plan to take these to market in the new year,” concluded Stubbs.

A golden summer

There’s no greater endorsement than finding your products on an Olympic menu, so congratulations to Baked Earth Bakery.

ON TRACK

Baked Earth Bakery struck gold at the Olympics, after its folded naans were selected to be served at the event in Paris. The company’s products are proving popular in the sports and leisure sector, with its Greek-style flatbread also currently on the menu at one of the UK’s large holiday resort chains.

Baked Earth Bakery supplies a range of breads to the UK foodservice sector, specialising in authentic flatbreads. Managing director, Dan Butt, said: “We were thrilled to hear that our folded naans had been chosen for a place on the menu at the Olympics. Our folded naans are super versatile and can be served throughout the day, packed with different fillings… just perfect for a 24/7 operation.

“Suitable for vegans and vegetarians, these breads are also ideal for large-scale catering, where speed is of the essence.

“Global flavours are very much on-trend in the bakery world, so it was perfect to see the Baked Earth folded naans on the world stage at the Olympics,” continued Butt.

HIGH-PROTEIN

Baked Earth Bakery – which has recently launched a new development kitchen to create innovative breads for the foodservice and retail sector and to showcase and sample to customers – is continually developing ideas.

“Earlier this year, we launched Greek- and Turkish-style wraps in response to the trend for Mediterranean products,” explained Butt. “We are now exploring the development of high-protein breads, as we believe that demand is likely to increase significantly.

“We are an innovator – always looking at the next big thing. More than seven years ago, we launched our sourdough naans, and sourdough products remain popular today. Our Baked Earth Bakery naans in various sizes and shapes are made using our in-house starter and are authentic, clean label and baked in bespoke ovens that replicate a tandoor. The best-selling frozen product is the Oval Sourdough Wrap, distributed to the foodservice sector via Central Foods.

“We’re a Nottingham-based family business that has been baking naans and flatbreads for more than 50 years. The Butt family is fourth generation, that first begun baking authentic naans and flatbreads in the early 1970s –originally from a small restaurant which was Nottingham’s first curry house. And since 1990 from a purposely designed factory, using bespoke ovens that replicate a tandoor.

“The company has become a leading producer of naans and flatbreads, supplying retail and foodservice sectors.”

For more information, visit baked-earth.co.uk.

Mediterranean connoisseurs

From seasonal varieties to a quest for environmental excellence, family focused Dina Foods have decades of service behind them to guide decision-making.

ADDED VALUE

The term speciality bread continues to evolve. Back in the day, a variation on a standard white loaf would be seen as innovation – in 2024, there is a demand for international cuisine, with a whole new vernacular, from artisan to gluten-free, kalamata, flatbreads and pumpkin & oat. And consumer engagement with regional provenance continues to grow.

“Our Dina Foods Paninette® Lebanese flatbread sales at Tesco have doubled in the last six months and listings have almost doubled to 1400 Tesco stores,” said Wilda Haddad, project director at Dina Foods. “These breads have become popular as sandwich carriers or alternatives to the

traditional sliced loaf. Consumers are more open to flavours and variants, sourdough, Greek-style pitta, garlic & coriander flatbread and naans.

“Added-value breads with high fibre, vitamins or protein (such as seeds) are stealing share from the traditional, with younger consumers leading the market. Dina Foods’ range of Tasty Goodness breads with added vitamins and seeds is performing very well. Our new Sourdough with added Vitamin D is also gaining traction and sales momentum.”

The Paninette® is a soft, Lebanese, two-layered flatbread. “It is unique, as it can be used as a wrap, or as a pocket to include delicious fillings – a healthy, versatile and convenient option for

sandwiches. It can also be served alongside traditional Lebanese mezze, as a meal accompaniment or a tearand-share bread.

“Paninette® is inspired by the traditional Lebanese flatbread ‘Khobez’, meaning bread in Arabic, and comes in wholemeal, white, sourdough or oregano variants. It offers authenticity and provenance and is vegan-friendly.”

HEALTHY SOLUTIONS

Dina Foods is a family business that started out in the restaurant trade, so it has an inherent understanding of the needs of the foodservice operator.

“We take pride in two key values: quality and service,” said Haddad. “We will tailor to the size or packaging type/temperature format to meet operational requirements of catering customers. Dina Foods can supply the same product fresh, or with extended shelf life or even frozen to maintain freshness and minimise waste.

“We supply bread carriers to

caterers and sandwich makers nationally, in high street, workplace, travel, leisure and all other out-ofhome environments.”

And as summer passes, Dina Foods has a clearly defined focus.

“The back-to-school season is an opportunity to work with foodservice operators and wholesalers, promoting healthy speciality bread solutions for mealtimes away from home.

“As more people return to the workplace, wholesome speciality breads are in demand as an alternative to baguettes or sliced bread in food-on-the-go options. Dina Foods is working with national chains to provide speciality flatbread sandwich carriers as engaging alternatives to the traditional sandwich.

TARGETS IN PLACE

Dina Foods is also acutely aware of its social and corporate responsibility to be a more sustainable and greener business, having set ambitious goals.

“As part of our Environmental Policy, we pledged in 2021 to reduce carbon emissions to zero by 2030. We have also set ourselves a target to deliver against UN Sustainable Development Goal 12.3, making a 50% per capita

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BREADS & WRAPS

reduction in food waste by 2030.

“There is a programme of work towards these goals, and as we further expand and upgrade facilities and equipment, we focus on continually increasing efficiencies.”

This dedication to excellence was reflected by victory in the Food & Drink sector at the high-profile Family Business of the Year Awards 2024.

“This recognised our commitment to innovation and entrepreneurship and the strong sense of community in our business. Dina Foods now has eight family members, including its three founding directors – Suheil, Fadi and Samir Haddad – who launched the company in 1992. The brothers brought Lebanese food to the UK in the 1970s, opening acclaimed restaurants before moving into bakery manufacture.

“We have 160 staff, many with us for decades. During the pandemic, we did not make any redundancies, with staff welfare a priority. Senior staff members have been with us on average for 18 years. Employees are shown a pathway to promotion, and

many work through the ranks as their talent is recognised, taking relevant training courses along the way.

“As an ethical employer, we embrace improvements in working practices. We are also proud to be audited and accredited by Sedex, the global non-profit membership organisation dedicated to improvements in ethical and responsible business practices.”

Dina Foods is also seeing levels

of consumer engagement rise, continuing to grow its market share in UK retail and foodservice, with an anticipation of further growth in 2025.

“Dina is working with key operators to launch speciality bread NPD in the coming months. We are particularly excited to be working on new speciality breads with added value nutritional benefits,” said Haddad.

Check out dinafoods.com.

A question of responsibility

Colpac has an outstanding reputation for due diligence and safety – and is perfectly placed to navigate what is becoming a complicated pathway through legislation requirements.

NEW DIRECTIVES

Conforming to the landscape of food packaging legislation is challenging for manufacturers, food producers, foodservice providers and retailers alike. There are significant changes underway, such as Extended Producer

Responsibility (EPR) for packaging and Simpler Recycling reforms which are front and centre in the UK in particular. Changes are also arising from new national laws being driven by the Single-Use Plastics Directive (SUPD), such as mandating the marking of

certain packaging products. Colpac is encouraged by evolving legislation but would like to highlight several areas to watch out for.

Beyond the legislation itself, product safety is essential for the responsible production of food and packaging, but how can customers be sure that their products are as safe as they claim to be?

Colpac would encourage buyers of food packaging to ask:

● Have the products been tested in an accredited laboratory?

● Have the materials undergone migration testing with respect to all the intended applications of use? With so many possible combinations of equipment and variations of food preparation processes, worst case testing should be exercised.

Working with Colpac, customers can be assured of safety and due diligence across its product range. Colpac has established relationships

"A challenge for customers within the value chain is lack of clear and consistent data."

with certified laboratories – such as Campden BRI – to test materials within accredited laboratories.

COMPLIANCE DECLARATIONS

Colpac also partners with customers to conduct testing for specific ingredients and bespoke use cases. Declarations of compliance are available for Colpac products as required by (EU) No 1935/2004 for materials and articles covered by specific measures. Colpac has BRCGS certification of AA+, which is highly regarded as a global benchmark of quality, safety and legality for food packaging manufacturing.

Another challenge for customers within the value chain is lack of clear and consistent data. Colpac customers can gain support in understanding packaging data terminology, and access first-hand insight into industry-wide working groups.

Colpac’s head of compliance, Frances Dickman, is a member of the Open 3P Standard Custodian Board. This offers the potential for those involved to collate and share consistent and comparable packaging data with each other, regulators and government agencies.

“Talking openly and sharing common terminology with customers across the supply chain provides deeper insight into how packaging can be designed to support sustainability and circularity. It could also help us to recalibrate and standardise recycling infrastructure to support upcoming changes in legislation,” said Dickman.

Route to shareability

Colpac is keen to highlight the Open 3P Charter, which provides a route for companies across the packaging supply chain to signal their commitment to the principle of standardised, shareable data.

Returning to legislation reform, the government’s announcement to standardise waste collections in England, primarily through reforms known as ‘Simpler Recycling’, is seen by Colpac as a positive step. Partnering with responsible manufacturers can provide customers with a holistic view of the recycling process. Colpac works closely with OPRL to ‘design for recyclability’ and, as part of this process, visits waste management facilities to understand recycling processes in action. This helps the design team to select appropriate materials and coatings that suit recycling in practice, continuously improve eco-design efforts and offer even better packaging to customers.

Coveris advises that for legislation changes to have maximum impact, consumers need to recycle packaging correctly. The SUPD has driven the requirement for on-pack recycling labelling, along with on-

pack labelling becoming mandatory in 2027. Colpac is hopeful that government-led campaigns will provide much-needed clarity for consumers as this is deployed.

Packaging manufacturers, food producers and of course retailers will need to step up to the mark. To assist customers in educating consumers, recycling instructions are printed on Colpac packaging as standard. This removes the requirement for Colpac customers to independently communicate this information to consumers, and actively supports increased recycling rates.

Navigating legislation, particularly in times of change, is increasingly complex. Working with experienced packaging designers and manufacturers such as Colpac can support customers in asking the right questions, seeking evidence to support safety and sustainability claims, and taking steps towards positive change.

For further information, visit: Colpac: colpacpackaging.com Open 3P: open3p.org/ Open 3P Charter: open3p.org/ charter/

Substance & style

Chris Castle, managing director at Conglom International, delivers salient advice on finding the right balance between cost and quality.

WHAT’S DRIVING CHANGE?

As consumers demand more adventurous food options, out-ofhome (OOH) operators push the boundaries of menu development to secure a point of difference and stay one step ahead of competitors.

We are seeing everything from personalised menus catering for specific dietary needs, to increased emphasis on plant-based options to elevate the whole culinary experience.

With regulators and consumers calling for a reduction in single-use plastics, there is a need for ecopackaging. Whether it’s compostable food containers or biodegradable

cutlery, the requirement for sustainable alternatives is higher than ever.

ECO OPTIONS

The packaging industry has responded with a big increase in the type and quality of packaging available for food-based businesses. Consequently, the market is flooded with products made from materials

like bamboo, paper or plant-based plastic, which help to reduce environmental impact.

In particular, there has been an explosion in the popularity of brown Kraft containers made from wood pulp – a sustainable and renewable raw material. Kraft boxes are biodegradable and recyclable with a lower carbon footprint than other

PACKAGING

comparable packaging materials and are therefore an excellent eco option.

For example, food safe and known for strength and durability, Conglom IECO Kraft boxes and bowls are aqueous coated and thereby water and oil proof. We recommend this range for popular takeout menu choices, including fried food, burgers, sandwiches, salads, sushi and tacos.

CONTEMPORARY FORMATS

OOH operators typically sell any mix of ambient, chilled and hot food & drink, so it is worth remembering that customers buy with their eyes. How the food is presented can be critical. Attractive, contemporary packaging, with a clear lid or cutout which reveals the contents can elevate the perceived quality and help drive sales, particularly in a retail environment.

We advise businesses to source packaging that maintains food & drink in the same condition as when it left the kitchen – especially relevant for takeout and home delivery.

This inevitably means using quality products which are purpose designed and robust; leakproof with close fitting lids; comfortable to hold and easy to eat from; hygienic and offering all the right eco credentials.

In busy takeout environments, it is also important that packaging is easy and safe for back of house to fill, to maximise speed of service and minimise queues at the till.

Bestsellers across our four key packaging and disposable brands (Titan, IECO, Café Express and SaniGuard) include 12oz ripple and double wall hot cups and 12 and 16oz PET clear cold cups, which are a high-volume seller for smoothies, shakes and ice creams.

Businesses with hot food cabinets of handheld items – such as soups, savoury slices or pasta dishes – use off-the-shelf Café Express premium kraft range which features tubs, boxes and bowls. These are excellent quality at a competitive price, keeping food hotter for longer and maintaining rigidity to provide protection during transit.

Hero products for the takeout market also include PFAS free moulded fibre plates, chip trays, boxes and food containers made from sugarcane – which is a renewable resource and fully compostable.

QUALITY, QUALITY, QUALITY!

The difference between low-quality packaging and better-quality products which are fit for purpose is just pence per item.

So, the easiest way to keep customers happy is to invest in the best packaging the budget will allow. That way, the contents remain in tip-top condition until ready to be consumed, without any spillage on the way.

For example, take that back-of-house essential, aluminium foil. With a variety of uses across storage and cooking, no professional

kitchen should be without a quality aluminium foil. (Our Titan range of pop-up foil sheets, rolls and wraps is also one of our bestsellers.)

One thing to note when purchasing is the micron count. Any product containing less than 10 microns will be very thin and not fit for purpose in a professional kitchen.

Likewise, cling film.

The average micron count for cling film is 5-7, which is consumer standard and not a professional grade. The Conglom Titan range of foils and cling film have micron counts of 12-18 and 8 respectively and are the preferred choice for the professional kitchen.

Our advice to operators is to check the micron count before buying to avoid costly mistakes in the kitchen.

SUPPORT NETWORK

Building relationships with key suppliers is important for businesses looking to get the most from packaging and disposables.

At Conglom, we like to immerse ourselves in a client’s operations. Planning for future requirements is critical to success. By working closely with product development and marketing teams to understand what’s in the pipeline in terms of new food and drink lines, we determine how best to provide support.

This may involve standard lines, bespoke products and NPD. Through collaboration – from concept to launch – we ensure all requirements are met to the customer’s specification and satisfaction.

At Faerch we are creating circularity in food packaging

As the industry’s first integrated food tray-to-tray recycler, we are doing circular food packaging recycling on an industrial scale already today.

At our pioneer plant Cirrec we process post-consumer household PET waste from the Benelux. In the last five years we have made significant investments to upscale our first industrial PET tray recycling plant. With this flagship facility, we have recently tripled our recycling capacity to manage 60,000 tonnes of tray feedstock from post-consumer waste.

This recycling facility represents the cornerstone of Faerch’s extensive European expansion strategy focused on creating circularity in rigid food packaging by recycling packaging back into packaging of the same quality, again and again and again – diverting perfectly good materials from landfill and incineration, turning waste into resources.

COMMITTED TO THE CAUSE

Coveris believes in fighting waste in all its forms, to drive a more sustainable future –and you can find out more at the lunch! show.

FUNDAMENTAL PRINCIPLES

With packaging innovation continuing to excite in the UK, Coveris is a European market leader through its sustainability model, in line with its vision of ‘No Waste’.

“As a manufacturer of circular packaging solutions, supported by our award-winning ReCover operation, we manage the entire packaging lifecycle from material development through to integrated recycling and reuse in high-performance products,” said Paul Robertson, food-on-the-move sales director at Coveris.

“Given the evolving packaging

landscape, staying ahead is fundamental in today’s market. Collaboration through Coveris’ strategic partnerships with retail and the wider supply chain is also critical to delivering safe, functional and consumer-led sustainable solutions.”

And with a new government in power, there is hope for further assistance in terms of legislation.

“We’d like to see the creation of a recycling infrastructure for foodon-the-go packaging and tighter enforcement on littering through the provision of local authority funds, with Fixed Penalty Notices for street and car littering. Currently, there is little or nothing in place to support this and FTG solutions will be subject to higher EPR fees as a result.

“Additionally, harmonisation of food contact packaging regulations with the EU, as well as legislation extensions to online marketplaces whereby prohibited packaging can still be purchased.

“Critically, fees and taxes on packaging – like the UK Plastics Packaging tax and EPR – therefore need to be reinvested back into industry infrastructure.

“Finally, the

release of information including guidelines and statutory instruments should be phased in for the supply chain to proactively prepare earlier for legislative change to drive a positive sustainable impact, rather than a negative cost to this.”

AT THE HUB

What we do know is that the pathway to ethical and sustainable practices hasn’t been straightforward.

“Balancing the complex functional and commercial requirements of packaging – i.e. protection, shelf-life, recyclability, convenience, aesthetics and cost – is a challenge. However, it’s one that Coveris is leading the way on, given our full lifecycle approach.

“This is not just about product but also a business and consumer issue. Decarbonising versus providing recyclable packaging does not always go hand in hand, and what the consumer deems to be sustainable is not necessarily ideal. There is a lot of misinformation about the purpose of packaging, its recyclability and carbon impact. As a manufacturer of plastic, paper and hybrid solutions, Coveris is in a unique position to advocate the most sustainable, protective and resource-minimising solution using a science-based LCA approach.”

So, what can we look forward to from Coveris in 2025?

PACKAGING

“As FTG continues to boom, Coveris is investing in its packaging hub as part of major expansion plans. This enables us to grow our recyclable offer, while utilising state-of-the-art capabilities to improve our environmental footprint,” said Robertson.

START THE PRESS

Over £3 million is going into a flexo press and conversion infrastructure at Coveris’ HD print hub in Burnley.

Delivering award-winning print quality at high-speed efficiencies, the press is optimised with 100% inspection camera system for runs of up to 500m/min. Equipped with rapid, automated setup, changeover, drying and wash-up technologies, the new ultra-lean press fully supports

Coveris’ vision of No Waste, delivering a 10% reduction in energy as well as material, make-ready and ink savings.

Increasing HD print capacity by over 25% to meet demand, the press is expected to be fully operational very soon. The investment will sit alongside the site’s existing portfolio to seamlessly drive standardisation of advanced quality flexo.

Speciality conversion capabilities are also being expanded as part of Burnley’s investment plans to support growth of sustainable barrier and paper films for bakery, confectionery and fresh food film markets. Major R&D is being channelled into next-gen plate technology alongside Coveris’ graphics service partner, Rivendell, to support the total graphics management offer.

Proving its expertise in print, Coveris Flexibles has recently

achieved three Gold Awards at the FIA UK awards, showcasing excellence in flexographic print, brand management and technical innovation. They recognised its Little Moons Mochi Ice Cream lidding film, ASDA Extra Special White Sourdough and Goldsteig Almdammer am Stück. Coveris Flexibles also received two Bronze Awards and a Highly Commended, including the Best use of Extended Colour Gamut special category for Müller Corner Apricot & Peach and M&S Outrageously Chocolatey Coated Custard Creams. Steven Hinchly, MD of Coveris’ UK Flexibles business, said: “Having just received our FIA UK wins, timing could not be better to announce our plans to expand our award-winning HD print offer. This investment allows us to deliver more efficiently and sustainably than ever before for customers, while future-proofing our business for further expansion into new and existing markets.”

Exhibiting excellence

Coveris will be showcasing an exclusive range of food and hot-togo products at lunch!, including:

HEAT: Cook-in-pack, shelf-ready hot hold packaging. Coveris’ new HEAT packs utilise an innovative fibrecomposite, dual-ovenable printed board to enable products like pastries, wraps, potato wedges, goujons, pastas and pizzas to be cooked and merchandised in-pack, then eaten in-pack as a hot-hold solution.

Delivering a simpler, faster, no-touch process in-store, the packs provide a convenience solution for both retailer and consumer. Aligning with Coveris’ vision of No Waste, the recyclable HEAT packs support waste reduction targets with advanced heat retention and protection to provide a fully enclosed fold-up board solution, with no requirement for additional wrapping.

Recently shortlisted for the Consumer Convenience Award at the

UK Packaging Awards for its innovative Rollover Chicken Nuggets and Jalapeño Cheese Poppers, winners will be announced in Oct 2024. RecyclaLite +: Coveris’ awardwinning, recyclable sandwich skillet range has expanded to include two new brands: RecyclaLite R and RecyclaLite Ultra. These are designed for easy and efficient recycling, while offering plastic and overall weight reduction and reduced carbon impact through sustainable sourcing. RecyclaLite R offers all the same benefits but is made with 30% recycled fibre. The ‘exclusive to lunch!’ RecyclaLite Ultra takes lightweighting to the next level to offer its thinnest sandwich pack yet. Premium retail deli range: This combines added-value presentation and functionality with sustainable efficiency. Available in varying formats for bagels, bloomers, salads, tortillas and more, it is designed for

recyclability with packaging options for automated machine application to deliver maximum shelf-impact with minimal waste.

FibreFresh: Minimising plastic while maximising freshness, new fully printed hybrid sushi and salad packs combine recyclable, and 30% recycled lined fibre trays (FibreFresh R), with an rPET lid for a total sustainable solution. FibreFresh’s innovative clip + go closure provides added convenience and integrity for on-thego dining, engineered with Freshlife® technology for locked-in freshness. Made with 48% less plastic, packs deliver robust shelf-life performance and are suitable for stacking without compromising visibility.

Visit Coveris at stand L249.

Coveris advances sustainability efforts with second major renewable energy agreement

Renewable energy is a major pillar of Coveris’ sustainability commitment and aim towards zero Scope 2 emissions. The company has already gradually been switching to green energy, most recently concluding a 10-year purchase agreement with Neoen, thereby meeting the electricity needs of its European plants.

Following the European energy switch, Coveris now covers the renewable energy requirements of its 18 UK sites, having completed a physical power purchase agreement with CE Rigmuir Limited, as advised by AlphaReal – a specialist real asset investment manager. This allows for the transaction of physical green electricity, meaning that sustainable sourcing shall account for over half of Coveris’ electricity demand in the UK. The supply arrangement began

on 1 September 2024 and, in addition to green power, Coveris shall also benefit from REGO (Renewable Energy Guarantee of Origin) certificates.

The onshore wind technology project, with a capacity of 13.5 MW (approximately 40,500 MWh), is located in East Kilbride, Scotland. Together with EDF Business Solutions, the project supports and facilitates the reliable energy transfer from the wind farm into Coveris’ energy supply through new energy contracts.

“By securing these agreements, we are ensuring that a significant portion of our energy consumption is derived from renewable sources. We are thereby reducing our environmental impact and setting a benchmark for the packaging industry, within the ESG framework,” said Christian Kolarik, CEO of Coveris.

FibreFresh

RecyclaLite

Recyclable, lightweight and resource-efficient, Coveris’ award-winning

Engineered with Freshlife® technology, Coveris’ FibreFresh integrated trays are the optimal solution for sustainable luxury.

RecyclaLite skillets deliver impressive

Heat

With dual ovenable and hot-hold functionality, Coveris’ HEAT range provides the pe ect grab-and-go solution for hot food-to-go products. its full automation, Coveris’ Premium Deli range is a stand-out solution.

Natural born polymers

Eliminating the need for fossilbased coating is essential for a brighter future, says Xampla CEO, Alexandra French.

UNDERMINED RECYCLABILITY

In recent years, the food-to-go industry has begun to address consumer demand by reducing use of polluting plastics. The UK government has been similarly proactive within the domain of packaging and plastic waste, introducing restrictions on single-use plastic late last year.

According to recent data, globally more than 60% of consumers actively consider a product’s packaging sustainability before buying1. Additionally, in Europe, 62% consider paper and cardboard as better for the environment, while 70% are taking steps to reduce consumption of plastic packaging2

The world’s largest FMCG companies – such as Quaker, Nestlé and PepsiCo – are investing millions to produce paper packaging that can do the job of plastic. In fact, the demand for paper packaging is projected to expand at a compound annual growth rate (CAGR) of 4.6% between 2024 and 2034.

Often viewed as a greener alternative, paper and cardboard are praised for their recyclability, versatility and cost-effectiveness. Yet paper alone lacks the appropriate grease, oil and water resistance properties to stop food packaging from degrading.

Consequently, paperboard packaging is often treated with a plastic barrier coating. These are commonly made of petrochemical-based or fluorochemical materials, undermining the end product’s recyclability. Such coating materials are neither compostable nor recyclable, and cause disruption to recycling systems. Seen as a contaminant, there is a strong risk that such packaging is diverted into incineration.

BREAKING IT DOWN

Necessity is the mother of invention. As such, this unsustainable position is driving innovation, with companies like Xampla leading the way to alternative solutions that offer the same convenience and protection but without environmental consequences. Morro™ Coating – a highperformance natural polymer material – eliminates the need for fossil-based coatings. Made from plant polymers with no chemical modification, it is ideal for manufacturers and consumers, ensuring paperboard packaging can be recycled. If the material ends up in the wrong waste stream, the coating will eventually break down safely in the natural environment.

Now used by global food packaging specialists Huhtamaki and set to be deployed at scale in on-the-go foodservice applications, Morro™ Coating is making strides as a truly plastic-free solution, providing convenience without pollution.

According to the EU Singleuse Plastics Directive, paperboard packaging coated with plastics is classified as single-use. Paired with the recent UK ban on plastic plates, cutlery and polystyrene, many forward-

looking brands are looking to futureproof themselves against inevitable, further anti-plastic regulation.

By adopting Morro™ Coating, brands can get ahead of the regulatory curve, fulfil the demands consumers are making and help the planet.

These natural polymer coating solutions can ‘drop-in’ to existing manufacturing processes without the cost and hassle of installing new machinery. And the product is already being sold under licence by the renowned 2M Group of Companies.

Those who adopt the technology earn the right to use the unique ‘Morro marque’, which will be a badge for a better future.

1 McKinsey et NielsenIQ, 2023: Consumerscare-about-sustainability-and-back-it-upwith-their-wallets-FINAL.pdf (nielseniq.com).

2 Two Sides, 2020: twosides.info/documents/ research/2020/packaging/europeanpackaging-preferences-2020_EN.pdf

QUALITY HEAT SEALING MACHINES FOR SANDWICH, WRAP, SALAD AND READY MEAL PACKS

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

• Increases shelf life (for up to 3 days)

• Less food waste

• Greener packaging options

• Food-to-Go and Convenience packs

• Medical, Pharma, Parts

•

•

•

• Standing

• Delivery notes

• Production

• Invoicing & accounts

• Ingredients & nutrition

• Handhelds etc.

REAL Hand Cooked Crisps take home Great Taste double

Tayto Group is delighted to announce it has been awarded another two Great Taste awards for its premium, hospitalityexclusive REAL Hand Cooked Ham & Colman’s Mustard and REAL Hand Cooked Strong Cheese & Onion avours.

Great Taste is recognised as a stamp of excellence among consumers and trade alike, celebrating taste above all else.

This adds to their already impressive list of ve Great Taste award-winning avours – Sea Salt, Sweet Chilli and Roast Ox, Sea Salt & Black Pepper and Sea Salt & Cider Vinegar. A REAL testament to the care and expertise of the REAL hand cooked crisps brand.

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

Hospitality snacking research has shown that the most popular accompaniment to a drink and a sandwich are bagged crisps and snacks*. And as a foodservice-focused

brand, REAL Hand Cooked Crisps are thrilled to be playing a part in backing the hospitality industry through its link-up with The Springboard.

The Springboard Charity supports the unemployed by helping them gain the skills, knowledge and experience needed to ourish in a lifelong hospitality career – and bene ts the industry by future-proo ng the talent pipeline. 73% of Springboard trainees employed in hospitality roles are still in work after 12 months.

Tayto is a Great Taste Producer and have snacking sorted! Their extensive range of snacks – including Mr. Porky and Midland Snacks (top two selling pork scratchings brands) and Tayto Craft Crisps – are all Great Taste award winners!

For more info, visit tayto.com.

*Hospitality Snacking Research, Norstat – Aug 2022

H-Pack introduces new food container line

Europe’s packaging one-stop shop, H-Pack Packaging, has expanded its range of takeaway containers with a selection of microwave, plastic, food containers and lids in a choice of sizes.   These hard-wearing containers have been designed with reuse in mind. Rather than disposing of the containers when the contents have been consumed, it’s expected that the end-user will be more likely to repurpose these robust, quality boxes. Available in sets of 250, recently released sizes include 500ml, 650ml, 750ml and 1000ml.

Head of merchant sales for H-Pack, David Martin, commented: “There are lots of imsier versions of these containers available in the market. However, we have prioritised quality. There’s no point buying substandard packaging. Any leaks or spillages caused by using lesser products ultimately alienates the customer.

“H-Pack is all about providing packaging solutions that enhance the takeout food experience. Many ‘on the go’ food consumers are watching their money and want to see value re ected in the product. Packaging is

very much a part of this.”

H-Pack is the UK arm of global food packaging brand Hotpack and can o er bespoke products, working with pioneering materials and state-of-theart machinery and technology, along with its internationally recognised, premium lines.

To order the microwave 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.

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

BRCGS Rating – AA

AROUND NOON (LONDON) LTD.

762A/763A Henley Road, Slough SL1 4JW Tel: 01753 523 636

infoANL@aroundnoon.com www.aroundnoon.com

BRCGS 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

BRCGS Rating – A

BRADGATE BAKERY

Beaumont Leys, Leicester, LE4 1WX

Tel: 0116 2361100

commercialftg@ samworthbrothers.co.uk

BRCGS 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

BRCGS 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

BRCGS 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

BRCGS 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

BRCGS Rating – AA+

GREENCORE FOOD TO GO LTD. – ATHERSTONE

Unit 7, 
Carlyon Road

Industrial Estate, Atherstone, Warwickshire 
CV9 1LQ Tel: 01827 719 100 www.greencore.com

BRCGS Rating – AA+

GREENCORE FOOD TO GO

LTD. – HEATHROW

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

Tel: 0208 629 8600 www.greencore.com

BRCGS Rating – AA+

MELTON FOODS

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

Tel: 01664 484400 commercialftg@ samworthbrothers.co.uk

BRCGS 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

BRCGS 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

BRCGS 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

BRCGS Rating – AA+

SANDWICH KING

Enfield Street, Leeds LS7 1RF

Contact: Julie Crimlisk Tel: 0113 2426031

enquiries@sandwichkinguk.com

www.sandwichkinguk.com

STS Audited

SIMPLY LUNCH LTD.

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

Contact Sales

Tel: 0345 2007631

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

BRCGS 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

BRCGS 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

BRCGS Rating – AA

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

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

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

FLEXESERVE

COVERIS FLEXIBLES

UK LTD

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

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

DARTMOUTH FOODS

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

Contact: Greg Choulerton

Tel: 01803 833123

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

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

FOOD ATTRACTION LTD.

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

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

FRESH-PAK CHILLED FOODS

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

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: Anthony Oates Tel: 07747 621586 Anthony.oates@gierlingerholding.com www.gierlinger-holding.com

GROTE COMPANY

Newtech Square, Zone 2 Deeside Industrial Park CH5 2NT

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

JIFFY TRUCKS LTD

26 Jubilee Way, Shipley, West Yorkshire BD18 1QG

GROWUP FARMS

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

Tel: 01274 596000

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

H SMITH FOOD GROUP PLC

24 Easter Industrial Park, Ferry Lane South, Rainham, Essex RM13 9BP

Contact: Chris Smith Tel: 01708 878888 chris@hsmithplc.com www.hsmithplc.com

INSURANCE PROTECTOR GROUP

B1 Custom House, The Waterfront, Level Street, Brierley Hill DY5 1XH Tel: 0800 488 0013 business@ipgdirect.co.uk www.insuranceprotector.co.uk

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

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

STONEGATE FARMERS

Lacock Green, Corsham Road, Lacock, Chippenham, Wiltshire SN15 2LZ

Tel: 01249 730700

David.Taylor@stonegate.co.uk www.stonegate.co.uk

SOKEN ENGINEERING

Ardglen Industrial Estate, Whitchurch, Hampshire RG28 7BB

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

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.

Units 6 – 7 Willow Centre, Willow Lane, Mitcham, Surrey CR4 4NX

Contact: Graham Cox

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

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, Consultant

Arun Mayor, Greencore (Producer)

Rusty Warren, Subway (Sandwich Bar Chain)

Hannah Wilson, Greggs (Baker)

Gary McDowell, Deli-Lites (Producer)

Dan Silverston, Around Noon (Producer)

Jared Winder, WHSmith (Retailer)

Wayne Greensmith, Samworth Brothers (Producer)

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

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

Stonegate Farmers

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

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

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

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

Sizzling With Possibilities

18-19 SEPTEMBER EXCEL, LONDON

STAND L1261

Taste our delicious, fully cooked, ready-to-eat ingredients for your sandwich, pizza, burger and breakfast menus. We look forward to seeing you at lunch! 2024come visit our stand.