Sandwich & Food to Go News Magazine - 215 - Jan/Feb 2025

STEAM COOKED BACK BACON

CONT ENTS Welcome

Well…it’s time for a new year – and another jam-packed issue! Thank you to all our advertisers and contributors, who have started 2025 with a bang and helped us deliver 60 pages. We have exclusive event previews, advisories and two special sections: Sushi/Seafood/Fillings & AI/Robotics/ Automation. Whether it’s key trends and avours, sustainability ambitions, the latest machinery or pioneering innovation, we have you covered.

The Sammies are also edging closer (May 8, by the way) and the entry window is well and truly open.

Happy new year to all – and I wish you a prosperous and healthy 2025!

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

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

NEWS

Pages 04-10

PREVIEW

Page 12

Round-up of the latest stories

Wealth of opportunity – 2025 UK Food & Drink Shows

Pages 22-23 The only way is up – lunch! NORTH

ADVISORY

Pages 14-15 Meeting objectives – Vegware

THE BRITISH SANDWICH & FOOD TO GO ASSOCIATION

Pages 16-21 The Sammies 2025

SUSHI/SEAFOOD/FILLINGS

Pages 24-26 Bowled over! – Tanpopo

Page 28 A fresh approach – Marr sh Ltd

Pages 30-31 Sustainably smart – Paci c West

Pages 32-33 Social revolution – Zafron

Pages 34-35 Team players – Simply Lunch

Page 36 Heart of the Med – Dina Foods

FTG INSIGHT

Pages 38-40 Global domination! – Santa Maria

AI/ROBOTICS/AUTOMATION

Pages 44-45 A cut above! – BFR Systems

Pages 46-48 Excellence, by design – Grote Company

Page 50 Beyond automation to collaboration – Lolly

REGULARS

Pages 52-53 New members

Page 54 Classi eds

Pages 55-58 Index/Manufacturers & distributors

Welcome to our first round-up of the year, with data insights for 2024, new facilities being opened and exciting menu additions for the chillier months.

Greggs 2024 sales figures top £2 billion

Total sales for financial year 2024 have been announced by Greggs, and the numbers continue to impress. The figure of £2 billion was an increase of 11.3% compared with 2023, with like-for-like (LFL) sales in companymanaged shops 5.5% higher than those seen in 2023. Fourth quarter sales were 7.7% higher than 2023.

Lower consumer confidence impacted high-street footfall but Greggs maintained its market share of visits, including remaining customers’ number one destination for breakfast.

Menu development, marketing and extensions into new channels/ dayparts are key factors, with seasonal lines in demand in the fourth quarter, including the Vegan Festive Bake and new Festive Flatbread. These featured

alongside shop-baked Sweet Mince Pies and the Gingerbread Latte. Pizza performed strongly during the day and evening, with sales of boxes and bundle deals continuing to grow.

In 2024, Greggs opened a record 226 new shops and closed 81 (28 closures; 53 relocations), giving a total of 2618. The over-ice drinks range is now available in 1100 shops

Food price rises set to continue

UK food businesses are expected to face significant financial challenges in 2025. The cost of food items is predicted to rise by up to 4.9%, according to the Institute of Grocery Distribution (IGD).

Data suggests that by 2025, food bills will have increased by 40% over the past five years. The rise in prices is predicted to continue, with food inflation likely to reach up to 4.9% in the coming 12 months.

This comes on top of increases in each of the past five years, marking a 40% rise in food prices since 2020. It’s predominantly driven by changes to the National Living Wage, National Insurance and other employmentrelated costs.

IGD’s latest Viewpoint Special Report, Hungry for Growth, highlights

food inflation as one of the most significant challenges for households.

IGD’s forecast for food inflation in 2025 is based on a full overview of all the cost pressures for the next 12 months. While energy and commodity prices should remain stable, albeit a little higher in 2025, there will be significantly increased employment and regulatory costs.

The most significant impacts will be felt in three phases during 2025:

• April: rising costs to employment staff due to increases in National Insurance and National Living Wage.

• July: rising costs of food imports due to implementation of the Windsor Agreement framework with the EU.

• October: first payments due

and there’s an expectation of further availability. Greggs ended the year with a cash position of £125m (2023: £195m), with 140-150 net new shop openings predicted for this year.

“2024 was another year another year of good progress by Greggs, with a record number of new shops opened and the £2bn sales milestone surpassed,” said CEO, Roisin Currie.

“We enter 2025 with a strong pipeline of new shop opportunities, and continue to broaden our menu and enhance digital capabilities. Our value-for-money offer and quality of our freshly prepared food & drink position us well to meet headwinds we expect to see in the year ahead, and we remain confident in the significant long-term opportunity for growth.”

to fall on Extended Producer Responsibility (EPR), increasing costs on packaging.

IGD estimates that the food sector will only be able to absorb between 2040% of these costs, with the remainder passed onto the consumer.

James Walton, chief economist, IGD, said: “For the food sector, financial burdens are becoming harder to absorb, particularly for smaller players. The cumulative impact of multiple changes landing within a short period of time will drive significant cost into all food businesses across the UK.”

Fan favourites return for Costa January menu

Costa Coffee has launched a new January menu. The Nation’s Favourite Coffee Shop* is welcoming 2025 with a range of products for the winter months.

The Spanish Latte offers a sweeter, more velvety way to enjoy your everyday treat, inspired by the traditional Bombón café. Combining a creamy, condensed milk-flavoured sauce with rich espresso, this Latte is finished with a dusting of cappuccino powder, available in hot and iced options.

For those looking to elevate their cup of coffee on the go, head to one of 15,000 Costa Express machines, all crafted with Costa’s Mocha Italia Signature taste coffee beans and fresh milk. Additionally, selected Costa Express machines now serve tea for the first time**.

The All-Day Breakfast Toastie features pork sausages and smoked bacon, free-range egg, Hollandaise-style sauce and ketchup, all in cheesetopped white bread. Alternatively, try the Wiltshire Ham and Mature Cheddar Cheese Croissant.

Customers can indulge in the new Banana and Chocolate Muffin. Or celebrate the return of the fan-favourite, Orange and Raspberry Victoria Sponge. Two Iced Gingerbread Biscuits have also been added to the January menu, featuring the messages ‘Love’ and ‘Hug Me’ – an ideal Valentine’s Day treat.   New bundle deals** are

also on the menu. Start your day with a flaky croissant or slice of toast (£4.99) or indulge in a hearty breakfast bap (£5.99), both paired with your choice of a small or medium hot coffee. You can also add an Innocent drink for an additional £1. At lunch, a toastie can be paired with a small or medium hot coffee for just £5.99. Both bundles can also be upgraded to include a large hot coffee.

Costa Coffee’s breakfast and lunchtime bundles are available to purchase in-store or via selected delivery partners.

Global food and beverage innovation director, Nishant Bhatia, said: “Whether you’re craving a savoury breakfast boost or midday treat, our new January menu has you covered. Brighten your winter with our Spanish Latte, adding a velvety twist to your coffee experience, or enjoy the handcrafted quality of our core coffee range. Discover your new

favourite this season and elevate your everyday moments with Costa Coffee’s delicious January offerings!”

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

* Allegra Strategies, 2023

** Selected Costa Express machines serve tea.

Aviko launches Food Trends Report

Aviko has released its annual Food Trends Report. It offers market analysis from industry expert Peter Backman, along with menu and flavour trend predictions from leading chefs and operators including Wadworth Brewery, Popeyes, Stonegate Group, The Alchemist, as well as BAFTA winning cater-tainer DJ BBQ.

This in-depth guide is designed to help foodservice businesses navigate the coming year, focusing on what really matters to those at the sharp end, with insights into what will be driving consumers to spend out-ofhome and the major trends we are likely to see across menus.

Available to download from aviko. co.uk, the report is a practical resource combining both market and menu insights to help operators drive those all-important margins in 2025. Commenting on Aviko’s fifth annual

report, Mohammed Essa, commercial director UK & Ireland, Aviko, said: “There will always be headwinds in this industry, but what makes it great is operators’ resilience and agility to adapt and develop to meet consumer demand.

“As a trusted supplier partner dedicated to the foodservice market, we are always looking for ways to support our valued customers. One of the many ways in which we do this is with our annual Food Trends Report, which brings together a wide range of experts to help operators make the right decisions when it comes to everything from menu choices to how to best utilise their space.”

The report covers everything from the polarisation of the market as consumers look for premium quality experiences at one end and value at the other, to what concepts are set to

take off in 2025, not to mention the importance of sustainability and the power of social media. All this, along with tips on how to optimise your offerings throughout the day, and of course the food trends that are set to blow up in 2025.

“Our 2025 Trends Report is just one way we look to support our customers,” continued Essa. “As well as supplying high-quality frozen potato specialities helping to make chefs’ lives easier, we also have our Passion for Plating initiative and The Delivery Prophets podcast, offering surround support and value to operators to help them build their business.”

Hospitality leaders unite for Net Zero

Keenan Recycling, the UK’s largest national food waste collections company, recently brought together hospitality and sustainability leaders at the Royal Crescent Hotel & Spa in Bath to discuss actionable solutions for achieving carbon neutrality.

With impending waste regulations taking effect in March 2025, the event underscored the critical need for collaboration to address the 1.1 million tonnes of annual food waste generated by UK hospitality and food sectors.

The panel included Robert Richardson, CEO of the Institute of Hospitality; Philip Shelley, senior operational & policy

manager and the national lead for Net Zero Food at NHS England; Lorraine Jarvie, general manager of the Royal Crescent Hotel; Raj Chakraborty, regional general manager at Macdonald Hotels & Resorts; and Grant Keenan, MD of Keenan Recycling.

Richardson said:

“Sustainability isn’t a spectator sport – it’s a collective effort. For every two tonnes of food consumed, another tonne is wasted.

“Sustainability is no longer a ‘nice-to-have’; it’s an expectation from customers and communities. To meet these expectations, we need to focus on

education, transparency, and collaboration, not just within our own teams but also with our local communities and across industries.”

Shelley said: “In the NHS alone, between £26 and £30 million of food is wasted annually. Menus should reflect the region and the season. We don’t want to see strawberries on the menu in December. Embracing sustainability is about more than just cost; it’s about responsibility. It’s about being proud of where we are.”

“Scotland and Wales have amazing practices, and it’s frustrating when we see gaps across regions.”

As the hospitality

industry prepares for the upcoming Simpler Recycling regulations, Keenan Recycling is well-positioned to guide businesses towards compliance and sustainability. With 24 depots across the UK and a mission to turn food waste into renewable energy through anaerobic digestion, Keenan Recycling exemplifies innovation in waste management.

Keenan said: “My parents’ generation, especially during wartime, wasted nothing. Everything was utilised. But over the years, as wages increased and food became cheaper, it’s become disposable. We’ve lost our way.”

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Panasonic expands Professional Kitchen portfolio

Panasonic has revolutionised its Professional Kitchen portfolio with the introduction of the new NE-1864 microwave oven, superceding its best-selling NE-1853 model.

It is 12kg lighter and features Panasonic’s Inverter technology to deliver better results with improved efficiency, while using less energy.

Andrew Whyte, European product and planning manager Professional Kitchen, Panasonic, said: “As a worldleading manufacturer of professional microwave ovens and rapid cook technology, at Panasonic our focus and ethos are about combining NPD with the desire to provide our customers with the very best equipment for their business.

“For more than half a century, Panasonic has been a pioneer in microwave cooking, and our unique

Inverter technology is testament to this. We’re committed to transitioning our existing models across to utilise this state-of-the-art technology, and we’re delighted to launch our new NE1864 microwave oven – which delivers higher efficiency and better results.”

Panasonic’s Inverter technology allows operators to cook, reheat or defrost food without creating cold spots or overcooking edges. For example, vegetables can be done on demand rather than blanching, refreshing and reheating, resulting in vibrant colours and a greater amount of retained nutrients. Fresh menu items can be prepared in bulk and the unit’s functionality to programme multiple-stage cooking means the Inverter can be used to help take products from a frozen state to fully reheated in a matter of minutes.

Inverter microwaves are equipped with a compact and efficient power supply that weighs only 500g. This makes the overall unit lighter, more portable and easier to move around for cleaning. The NE-1864 weighs less than 18kg and measures 175mm x 330mm x 310mm. It also features a glass door and is stackable for improved convenience.

The new NE-1864 is due to launch Feb 2025. Email commercial.ovens@ eu.panasonic.com.

New head office development at Granarolo

Granarolo UK, a subsidiary of Granarolo S.p.A, Italy, has announced the construction of a new state-of-the-art head office and distribution centre in Willenhall, West Midlands, backed by a £10 million investment. The site will also be used by subsidiary Midland Chilled Foods. The investment comes in the wake of a fire in 2023 that necessitated this transformative project and will provide a larger footprint for expansion and future development.

Designed to enhance operational efficiency and improve customer engagement, the facility will feature advanced frozen, chilled and ambient storage and distribution capabilities, boasting space for over 4500

pallets. It will also include modern office spaces for the team, as well as a dedicated NPD and test kitchen. This will serve as an innovative hub for presentations and collaborations.

“We are thrilled to unveil plans for this new facility, which underscores our commitment to quality, innovation and

sustainability,” said Anthony Bosco, CEO, of Granarolo UK. “This investment not only propels our operational capabilities forward but also allows us to better serve our clients and engage with them in meaningful ways.”

Sustainability is at the core of the development, with integrated environmental initiatives.

The installation of solar panels is projected to reduce carbon dioxide emissions by over 50 tonnes each year, reflecting a commitment to a greener future.

The head office is set to open in Q4 of 2025, with built-in flexibility for future expansion.

Granarolo UK is a premium food brand that brings authentic Italian dairy products to the UK. Established as part of Granarolo S.p.A., founded in 1957 in Bologna, it is dedicated to delivering an extensive range of quality Italian cheeses.

Midland Chilled Foods is a wholesaler based in Willenhall, West Midlands, specialising in chilled, frozen and ambient products.

Promos boost grocery growth over Xmas

Total till sales growth slowed at UK supermarkets (+3.2%) in the last four weeks ending 28 December 2025, down from +3.7% the previous month, according to NIQ data. After a slow start to December 2024, food sales rallied in the final three weeks leading up to Christmas, hitting £14.6bn1, helped by intense discounts and increased promotional activity.

In-store visits were up +8%, helping sales increase +3.6% on this time last year. This came at the expense of online where sales fell -1.7%, with share falling to 11.9% from 12.5% a year ago. The timing of Christmas Eve will have given a boost, with Monday 23 Dec the peak shopping day.

Despite the online decrease, Ocado (+13.9%) was the fastest-growing retailer over the last four weeks ending 28 Dec, while Discounters were the fastest-growing channel (+5.5%). Aldi and Lidl’s combined market share increased to 16.3%, up from 15.8% a year ago. In contrast, trading was more challenging for the Convenience channel (+2.4%).

Moreover, Tesco (+4.5%) grew market share, with Sainsbury’s (+3.1%) holding market share with both retailers seeing strong increases in visits and new shoppers. Marks & Spencer’s momentum continued (+6.8%) and this resulted in its highest ever market share of 4.8% on record.

NIQ data shows that in that fourweek period, shoppers put fewer items in their baskets, with an average value of £21.95, down (-4.9%) compared to last year. This suggests they are still bearing the brunt of the high cost of living.

There was a significant boost in sales for sushi (+20%), olives and antipasti (+10%), as well as chilled bread (+12%), nuts (+10%) and fresh and frozen fruit (+10%).

There was also strong growth

across major supermarkets for fresh produce (+7.4%), bakery (+4.8%) and soft drinks (+3.6%). Meat, fish and poultry fared better than the same period last year – with value growth up +4.4% and +2.1% in unit growth. Sales for beers, wines and spirits fell flat, weakening to -1.6% value growth and -1.3% unit growth. However, sales rose for stout (+13%), maybe influenced by the challenges around draft supply of Guinness to pubs.2

Mike Watkins, NIQ’s UK head of retailer and business insight, said: “In the last four weeks [of the year] we’ve seen the highest levels of promotions in the last three years, with 27% of all FMCG sales being purchased on promotion, with branded promotions at 37% of sales. This was led by Tesco and Sainsbury’s, where promotional spending on FMCG increased to 35% and 34% respectively.

“It was a good Christmas for most food retailers. Toplines were helped by the return of low inflation but also by shoppers being inclined to buy more in the final week leading up to Christmas Eve. However, shoppers still had to spend more on bills before buying indulgences and this may have taken the edge off growth in categories such as alcohol and household.

“Looking ahead to 2025, we expect shoppers to keep managing budgets by shopping around for wherever savings are most attractive.”

1 NIQ Scantrack Total Coverage.

2 NIQ Scantrack Grocery Multiples.

S&K Label becomes Coveris Brno

Coveris has announced the full integration of S&K LABEL spol. s r.o., Czech Republic, (S&K LABEL) into the Coveris Group. The acquisition in the Czech Republic marks Coveris’ third in Central and Eastern Europe (CEE) and its first label business acquisition outside the UK. This milestone reflects a significant step in Coveris’ strategy to expand in the region. Coveris Brno is now positioned to deliver innovative and sustainable packaging solutions. The largest markets include food & beverage, as well as chemicals, cosmetics and toys, creating labels for each product. Integration into the Coveris global network brings an exceptional opportunity for knowledge-sharing between the

Czech Republic and the UK. This supports the implementation of innovations and strategies, enhancing Coveris Brno’s ability to meet local customer needs, while aligning with international standards and trends.

Miroslav Vrba, MD of Coveris Brno, said: “We are proud that our labels business will be growing being part of Coveris Group. It expands our platform and strengthens geographic reach. For customers in the Czech Republic, this reinforces our commitment to innovative, sustainable and locally tailored label solutions.”

Hoshizaki has unveiled its IM CUBE series of ice makers.

With over 30 years of R&D, this range is being heralded as the next generation of ice makers, setting a benchmark for quality, performance and sustainability. Featuring a new enhanced motor that delivers energy and water saving proficiencies, the range has improved serviceability and provides operators with total flexibility, with optional features including an integrated internal drain pump and UV sanitation. Within the IM CUBE series, operators can find four core variants:

CUBE – Entry level model is a bartender and operator’s best friend, thanks to optimal energy and water savings achieved via a variable-speed direct current (DC) pump for making ice. It features a burst of power at the beginning of the process to guarantee corners are filled to achieve a sharper edge, then slows as the cube forms.

Hoshizaki’s milestone ice maker launch

FLEXICUBE – Including all the benefits of the CUBE but with toptier flexibility. These ice makers pass space restrictions, even in inner-city locations, thanks to an integrated internal drain pump, providing more freedom around appliance placement, with up to 1.5m lift and 10m drain distance supported.

ULTRACUBE – Equipped with UV light sanitisation for enhanced hygiene and food safety, which has two functions: air sanitisation and water sanitisation.

ELITECUBE – Combining all of the above, for a truly elite ice maker. All models within the IM CUBE range are capable of producing Hoshizaki’s signature 28mm sq ice cubes. Operators also have the option to produce smaller or larger cubes ranging 25-32mm sq, popular sphere ice balls, or extra-large ice blocks measuring 48x48x58mm.

Simon Frost, Hoshizaki director UK & Ireland, said: “It’s difficult to improve upon perfection but that’s exactly what Hoshizaki has achieved with our new IM CUBE range! Our already incredibly clear ice now benefits from greater clarity and sharper edges –accomplishing a flawless 90-deg angle not previously seen in the market.”

“The IM CUBE demonstrates Hoshizaki’s commitment to staying on track with the evolving demands. Designed with a deep understanding of customer needs, it provides mixologists and chefs with reliable, high-quality ice, empowering them to elevate their craft without concerns about supply or consistency.”

CUBE and ULTRACUBE are retrofit compatible with Hoshizaki’s drain pump, so operators can add functions as required. Products are fully supported by a three-year warranty.

For more info, visit Hoshizaki.com.

HOBART sets up new year initiative for small businesses

HOBART Service has announced an initiative to help small businesses navigate ongoing challenges. The HOBART Service has introduced an exclusive small business deal offering a discounted delivery of just £5 on Hyline Detergents, Rinse Aid and Hyline Tablets up to 25kg –offering a saving of 50% until 28 Feb 2025 (T&Cs apply).

With rising operational costs, staffing shortages and ongoing supply chain disruptions, HOBART Service

is committed to helping operators keep equipment running at optimal efficiency. The nationwide offer is designed to ensure foodservice and hospitality businesses have affordable access to essential products, while easing the burden of delivery costs.

This initiative is part of HOBART Service’s effort

to support the hospitality sector in uncertain times. By offering flat-rate delivery, it’s making it easier for operators to maintain a consistent supply of Hyline products – highquality detergents, rinse aid and tablets – essential for maintaining clean and efficient dishwashing and combi oven operations.

Victoria Carroll, sales and marketing director at HOBART Service, said: “As we enter the new year, we are more committed than

ever to supporting our industry. Small businesses are vital and we understand the financial pressures they are under. By offering flat-rate delivery on these essential products, we hope to alleviate some of the challenges they face, allowing them to focus on excellent customer service and ensuring their operations run smoothly.”

To take advantage of this offer, check out hobartservice.co.uk/shop/.

WorldBake Ltd launches new Kaiser Rolls

WorldBake Ltd, a leading name in the UK’s frozen baked goods market, is excited to introduce its latest offering to their product portfolio: The Ditsch Pretzel Kaiser Roll.

These premium rolls boast a golden, crusty exterior and a soft, airy interior, making them perfect for gourmet sandwiches, upscale burgers or as a versatile vegan carrier option for all sandwich manufacturers.

Thaw & serve for convenience, the Kaiser Roll delivers exceptional quality, innovation and the signature pretzel flavour customers have come to love and expect from Ditsch products supplied by WorldBake for the UK market.

“I’m thrilled & excited to be able to offer The Ditsch Pretzel Kaiser Roll, as it is a fantastic addition to our product range. This launch opens up exciting new opportunities for our customers to bring an innovative new product to their consumers across the UK,” said James Varney, national account manager at WorldBake.

Whether you are looking to upgrade your bread carrier or expand your bakery selection, WorldBake’s new Kaiser Rolls are the perfect addition to your offerings.

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.

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• Medical, Pharma, Parts

Wealth of opportunity

The 2025 UK Food & Drink Shows see innovation, inspiration and expertise all coming together in one place.

From content stages packed with expert speakers and live demonstrations, to exciting zones dedicated to street food, plant-based and future food innovations, this year’s event promises something for everyone. If you own a business within the sandwich and FTG sector, this unmissable showcase will provide fresh insights and networking opportunities to drive your business to the next level. NEC Birmingham is the place to be from 7-9 April, 2025.

Here’s what to expect:

The UK Food & Drink Shows will feature ve bustling content stages, designed to inspire and inform with expert talks.

• The Grocer Stage at Food & Drink Expo is the event’s agship platform, delivering powerful insights and discussions. Focused on the key trends shaping the UK grocery retail market, this stage is a must-visit for business owners within sandwich and FTG.

• Expect hard-hitting interviews with industry leaders, lively debates tackling the challenges and opportunities in the sector, and valuable data-driven insights to keep your business ahead of the curve. Plus, don’t miss the

excitement of Britain’s Best Cake competition – a showcase of creativity and innovation that’s sure to inspire.

• Explore a range of leading exhibitors tailored to the fast-paced FTG market, including Doughboys Pizza, Jimmy Products, Kabuto Noodles, United Food Brands, UK, and more!

• New to Food & Drink Expo, the Co ee Zone – in partnership with The London Co ee Festival – is a dedicated space to get your ca eine x and meet some of the most innovative and forwardthinking manufacturers and roasters.

• The Future Food Zone, an expansion of the successful Healthy & Natural zone from previous years, will focus on the latest cuttingedge technologies and innovations shaping the future of food. It will o er a broader and more diverse range of innovative food and drink products from on-trend categories across keto, kombucha, fermented foods, whole foods, CBD and functional foods.

• With healthy living and plantbased diets continuing to grow in popularity, the Plant-Based Zone o ers you the chance to

discover key players in the vegan and plant-based markets, including meat alternatives, snacks, drinks, ingredients and everything plant!

• New for 2025, the Business Advice Hub at Food & Drink Expo is a dedicated area providing both exhibitors and visitors to the shows with free business advice and solutions. A one-stop shop for industry expertise, exhibitors within the Hub will cover a diverse range of advice such as: Associations; Certi cations; Compliance; Ex-Buyers/Consultants; Export; Financial; Health & Safety; Insurance; International Markets; Investment and Venture Capital; Legal and Tax.

• There are two street food areas at the UK Food & Drink Shows for a bite to eat. Also, head to the bar for a selection of alcoholic and soft drinks – both of which are a great opportunity to escape the bustling aisles and network with industry professionals. Plus, visit the all-new associations lounge.

• The Farm Shop & Deli Product Awards showcase highlights the best of the specialist retail market. This feature showcases the bronze, silver and gold winning products from the awards in 2025.

THE PACKAGING SOLUTION FOR HOT-HOLD OR GRAB & GO HOT FOOD

Unlock success in the hot food-to-go market

After extensive testing with a variety of hot food menu items and hot-hold packaging equipment, ProAmpac’s Some Like It Hot packaging range has been developed to ensure your food stays hot, fresh, and delicious. This range offers the optimal microclimate for extended holding times, ensuring your products maintain their quality.

Meeting objectives

The Vegware team provides invaluable guidance on recycling legislation set to dramatically affect the foodservice sector.

On March 31, 2025, new legislation

– Simpler Recycling – is coming into effect, making it easier for foodservice businesses to comply with environmental regulations. Vegware, a leading provider of compostable packaging, advises that its disposable products can be easily composted in a composting bin, eliminating the need for a separate food waste bin.

Businesses will be required to separate recyclable materials from general waste. This includes food

waste, which must be collected and recycled separately.

WHAT CHANGES?

• By March 31, 2025, all businesses (including schools and hospitals) with 10 or more employees must separate recyclable materials like plastic, glass, metal, paper and food waste from general waste.

• By 2026, households must follow similar rules, with weekly food waste collections and bi-weekly general

waste pickups. Dry recyclables like metal, glass, paper and plastics can be combined in one bin.

• By 2027, micro-businesses (with fewer than 10 employees) must comply with the same rules.

WHY IS THIS IMPORTANT?

• The aim is to reduce confusion about what can be recycled.

• It supports the UK’s efforts to move towards a circular economy by increasing recycling rates and reducing landfill waste.

SIMPLIFYING RECYCLING

Vegware offers free waste consultations to help prepare for Simpler Recycling. Vegware can also assist businesses in setting up food waste collection systems that accept Vegware packaging. The Environmental team, led by chartered waste consultant Eilidh O’Connor, leverages their extensive experience to provide advice on maximising food waste diversion and minimising overall waste generation.

Vegware’s consultations encompass customised site assessments, resources and practical guidance for implementing composting solutions. Whether you’re setting up waste collection or exploring onsite processing, Vegware empowers businesses to capitalise on upcoming regulations by reducing waste and advancing sustainability objectives.

ON-SITE CASE STUDY

Vegware’s team recently collaborated with the University of Roehampton to establish an on-site composting solution for food waste and Vegware packaging. This eliminated the need for off-site waste collection and transformed the waste into a nutrientrich soil enhancer with a delightful Christmas cake aroma, perfect for use on the university grounds. Vegware’s experts provided invaluable support throughout the process, ensuring the university achieved its goals.

TIMELY OPPORTUNITY

With mandatory food waste collection looming, there’s no better time to embrace composting. Operators can seize this chance to comply with legislation, while simultaneously

discovering a circular solution for compostable packaging. Vegware can assist in transforming this regulatory shift into a sustainability triumph. Visit vegware.com/keentocompost.

• Available in sizes 4, 8, 12 or 16oz

• Designed for industrial composting, recyclable in coffee cup recycling schemes.

Vegware – the original and best hot cups made from plants.

The search for the best continues – and we especially want to hear about the nation’s nest independents.

With the entry closing date of 5 February fast approaching, it’s all systems go at Sammies HQ. We’ve already had a selection of exciting nominations that we can’t wait to put in front of the judges.

INDEPENDENT’S DAY

One of the many things we’re proud of about the Sammies Awards is that they give centre-stage to businesses which may otherwise be overlooked because of their size.

These smaller retailers and suppliers are the bread and butter of the industry and are so often the birthplace of transformational innovations and attention-grabbing trends.

It can be easy for these smaller trailblazers to go unrecognised and that’s why we need you, so that we can give them the respect they are due.

NOM-NOM-NOMINATION

While we encourage entries and we take note of our own experiences throughout the year, your nominations are welcome too. We would particularly love to hear about products and places which you’ve encountered but we may have missed.

After all, who could be better placed to know a great café or sandwich bar when they encounter one than you, dear reader?

And when it comes to exciting new products or clever environmental initiatives, it’s clear that the big guys are doing tremendous work, but a great idea on a small scale is still a great idea.

The independent retailer award includes a mystery shopper visit and the results are shared with the retailer once the awards have been announced.

Don’t forget, there are all the other award categories which are still open to enter, with details of each on the following pages.

WINNING MATTERS

The robust judging for the Sammies means that winners are truly deserving and can justi ably shout about their success.

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.

IN THE MEANTIME

Over the coming pages, you’ll nd 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

New Sandwich

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

En Route Retailer

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.

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

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

Business & Product Innovation

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

New Packaging

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

New Food to Go

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

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.

Manufacturer

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 recipientʼs contribution to the industry.

ANOTHER ROUND?

& FOOD TO GO

OF THE YEAR 2025

The competitors are in the thick of things, creating recipes using the sponsor ingredients and coming up with exciting new taste experiences.

Here’s a reminder of the sponsors and their ingredients.

Sodiaal is one of the leading dairy cooperatives in France. Theyʼve chosen two cheeses to inspire the competitors this year.

Raclette has a pleasantly mild flavour and springy texture served cold, but when served hot, it takes on an indulgent creaminess.

Comté is the ultimate gourmet cheese, which allows for a multitude of pairings.

A new sponsor for the competition this year, the Roberts family knows a thing or two about baking. Theyʼve chosen two products from their range for this yearʼs competition.

The mega thick is their flagship white bread in their thickest format, which is soft and light and perfect for the heartiest sandwich. The malted wheat grain product is their best seller, so chefs, why not put weird and wonderful back into a sandwich?

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!

How it works

At the end of November, the entrants received the sponsor ingredients to help them create their recipes, which are submitted in January.

The recipes 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 nal, 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 three days.

Kings Fine Cooked

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 foodservice 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.

Thewayonly is

The 11-12 March are significant dates on the events calendar, as lunch! NORTH makes its long-awaited debut.

NATURAL PROGRESSION

lunch! NORTH is taking place for the first time at Manchester Central, running alongside Northern Restaurant & Bar (NRB) on 11-12 March 2025, celebrating the region’s status as a powerhouse of hospitality. It boasts incredible cafés, coffee shops and FTG operators that rival the best in the world. Recognising this vibrant energy and following 16 successful years of the lunch! show in London, organisers are thrilled to bring this celebrated and targeted event to Manchester.

Designed to connect innovative northern suppliers with leading local, regional and national operators, lunch! NORTH is promising to be the premier

destination for businesses seeking to make a mark. With NRB, this co-location offers unparalleled opportunities for networking, collaboration and maximising investment.

A highlight is the free-to-attend keynote seminar theatre, featuring a roster of world-class speakers.

Past lunch! events have hosted representatives from industry giants such as Pret, Costa Coffee, Greggs, GAIL’s and Caffè Nero. This year’s line-up is set to deliver more valuable insights from influential thought leaders and experts in the North, who will be revealed in February.

“lunch! has built a strong reputation over 16 years in London, earning support from exhibitors and leading FTG operators,” said Chris Brazier, group event director.

“After acquiring NRB25, the natural progression was to extend the lunch!

brand to the North. There are so many hospitality legends there who encouraged us, so launching the show with their backing is such a pleasure.”

UNIQUELY TAILORED

There is a tangible buzz and sense of community in the region, across owners, staff and customers alike.

“It has always been home to fantastic cafés, coffee shops and FTG businesses but the energy in Manchester and wider region is unmatched,” continued Brazier. “The North is so vibrant that we’re now seeing more operators from London and the South opening up here, which is testament to just how dynamic and exciting the market has become.

“And this show is ideal for suppliers seeking to do business with key FTG buyers. Exhibitors will gain access to local, regional and national operators searching for innovative solutions. Beyond this, the co-location with NRB25 opens doors to decision-makers from restaurants, pubs and bars, offering expanded opportunities.”

In terms of exhibitors, names already down include Kellanova, Vita Coco, Tony’s Chocolonely, Magrini, TRIP and Jude’s Ice Cream, alongside newcomers like G Spot Beverages, Superkeen and Mummy Meegz. With 350 suppliers spread across both shows, groundbreaking products and services are a guarantee.

While the established lunch! will continue to bring everything attendees love, this iteration is uniquely tailored. “The dedicated FTG keynote theatre will feature the very best northern and national operators. Being co-located with NRB can only amplify the energy, creating a truly dynamic and distinctive event.”

SUPPORT NETWORK

Brazier believes that both lunch! and lunch! NORTH are hugely important for the sector.

“These aren’t shows that try to cater to everyone – they are proudly focused, targeted and dedicated to the communities they serve, making them unmissable for those in the industry. The launch of lunch! NORTH is long overdue recognition of the incredible businesses thriving outside of London and the South, and it’s set to become a must-attend event for exhibitors and buyers alike.

“lunch! 24 was our best show yet, with more buyers on the floor than ever before and the biggest rebook to date. Key trends included functional drinks, healthy snacks, protein-focused offerings and a strong emphasis on sustainable packaging. Coffee brands also had a significant presence, underlining the ongoing evolution of consumer preferences. The main takeaway was that exhibitors value the quality of buyers above all else, and this focus will continue.”

While high attendance is important, attracting the right buyers is what truly matters. “Quality over quantity always wins for exhibitors, and that’s exactly what lunch! and lunch! NORTH deliver. Thanks to incredible industry support, these events consistently draw the best buyers. For anyone in this vibrant, resilient and innovative sector, lunch! and lunch! NORTH are simply unmissable,” concluded Brazier.

lunch! NORTH debuts at Manchester Central on 11-12 March 2025, alongside NRB25. For more information and to secure trade tickets, head to lunchnorth. co.uk/book-free-trade-ticket.

Bowled over!

The sushi market is growing and evolving. Tanpopo managing director, Andrew Woods, gives us the lowdown on what to expect in the year ahead.

You’re at the heart of sushi wholesale. What consumer trends are you seeing? There is a desire for a wider range. The market is becoming very busy with traditional-looking sushi lines from retailers and kiosks – however, the avour pro les are all largely similar. When consumers look at the versatility of our handmade range, we can demonstrate a real point of di erence to the competition. Our Tempura Rice Bowls are extremely popular and our Onigiri and Microwave Katsu Curry help diversify our range into di erent mealtime opportunities.

Has customer demand evolved in the past 12 months? If so, how is Tanpopo adapting?

Interest in Japanese food has developed signi cantly. Last year, we started deliveries in Scotland and have launched our rst Kimiko hot food concept north of the border. Our traditional customer base is still trading strongly, and with more customers returning to the o ce, B&I is growing – however, it does not make up the same percentage of our business as pre-Covid.

Can you expand on your recent product innovation?

Our Onigiris relaunched in new packaging and avours in September: Salmon & Dill, Teriyaki Chicken, Korean Chicken, Red Hot Salmon and Kimchi. The feedback has been brilliant and they look amazing on the shelf. We have had a lot of interest from our customer base and they are opening conversations with new retailers for us. We look forward to some big launches this year. (Five billion are sold in Japan each year, and they even have an emoji!)

“People will always need to eat out of home. But I do think we are at risk of losing small suppliers who can add depth to a range and variety for customers.”

The cultivation and maintenance of relationships is paramount in foodservice. Who are your key

partners – and who would you like to work with going forward?

We deal with most of the large contract caterers in foodservice. As ever, spreading the word that our products are available throughout the country is di cult, especially as an SME. We hope to work more closely with our partners in the coming months to open opportunities we have previously struggled to service, especially at the extremities of our delivery area. We also partner with third parties who can take our deliveries further a eld, so utilising these relationships means there are not many places in the country we cannot get to.

There has been an upsurge in interest in Asian avours in FTG. Is this something you are seeing?

Yes! Customers are seeing new products on social media and in www.urschel.com

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TV/ lm. Trends are developing at a rapid pace, with consumers using TikTok and Instagram to share ideas and products. Naturally, they also want to try them. Korean culture seems especially prevalent in the media and this has coincided with an uptick in interest in Kimchi, Bulgogi, Tteokbokki, etc. When these trends start to emerge, customers look for where they can source authentic products – and we also keep an eye on these for our NPD.

Sustainability is at the core of your brand. Take us through production methods and ambitions.

We try and operate as e ciently as possible. This helps maintain a minimal impact on the environment and is obviously good business practice too. The vast majority of our product range is made by hand, so we do not have huge energy requirements. We source sustainable and local wherever we can (which is a challenge for a Japanese brand!) and have introduced

Kraft into our range, taking 10 tonnes of plastic out of the business. We are also investigating Kraft sushi box developments.

If you were to look into your crystal ball, what can you see in 2025? It will be challenging. The impacts from the Budget are a major factor on where/if we decide to expand and invest. We will also keep an eye on whether these impacts become in ationary, further in uencing decision-making. In all honesty, we will likely need to review pricing. As an SME with a handmade product, we have a large workforce, so expect to be hit disproportionately hard.

Food to go has changed greatly post-Covid but is still as competitive – and tough – for independent operators. Do you think it’s a successfully functional business model and what would you change? People will always need to eat out of home. But I do think we are at risk of losing small suppliers who can add depth to a range and variety for customers. If we end up with retailers only using the same four/ ve huge suppliers in FTG, then the range becomes stagnant and provides no point of di erence to customers. That is when they will look elsewhere. Retailers need to work with SMEs to provide this variety, while understanding that resources in small companies are more constrained.

But aside from all this, we have seen signi cant growth in 2024 and are lined up to match this trajectory in 2025!

A fresh approach

Ben English, operations director at Marr sh Ltd, on the versatility of Asian avours and evergreen appeal of sushi.

CHANGING TASTES

Rising consumer interest around global cuisines is undeniable; over one in three people now say that emerging world cuisines have replaced the more established ones (e.g. Indian, Chinese) in their regular meal choices1 and 56% of UK consumers will pay more for a dish that they perceive as authentic2.

Year on year, industry reports highlight consumer demand for Asian avours – Burmese, Filipino, Japanese and Sri Lankan to name a few . Japanese food is on a high and traditional cuisine, known as Washoku, considers a balance of avours, colours and textures, as well as presentation and nutritional value of ingredients. The seasonality ensures the best taste and texture, while these

principles chime with awareness around health, sustainability and provenance. ‘Sustainable thinking has become ingrained into customer choices and 76% nd dishes and ingredients that have provenance within the UK appealing3.’

According to a 2022 Statista survey, the most popular food among Japanese consumers was sushi, at almost 80%! In the UK, the number of Japanese & Sushi restaurants grew by 0.4% on average between 2018-20234

DIVERSE FARE

Seafood is a key component in many Asian dishes. As a mountainous island, Japan is surrounded with waters rich in a diversity of sh and an a nity with seafood and seaweed is at the

heart of its cooking. But you don’t have to be a sushi master to bring an authentic taste of the orient to your menu. Simply plump for fresh, seasonal seafood choices and choose appropriate herbs, spices or sauces.

Fish carries avours well; the umami of soy sauce and zing of pickled ginger work for Japanese-inspired dishes; the rm esh of salmon is ideal for sushi. For delicious FTG choices, serve authentic seafood options with an Asian twist. Monk sh infused with chilli, Thai basil and coconut provides a rich, deep- avoured option, or try fresh and nutritious, Chinese-inspired steamed sea bass sprinkled liberally with nely sliced spring onion, sliced fresh root ginger and a dash of toasted sesame oil, served with jasmine rice.

Marr sh, a family owned business with a heritage that goes back to the 1800s, is a supplier of nest quality fresh sh and seafood across the south-east of England.

To learn more, call 01279 501051 or visit marr sh.co.uk.

1 Mintel, World Cuisines, UK, 2022

2 Bidfood and CGA 2023 Trends consumer survey.

3 CGA and Bidfood 2024 Food and Drink Trends consumer survey, sample size 2003 (UK adults)

4 IBISWorld Japanese & Sushi Restaurants in the UK –Number of Businesses, April 2024.

Sustainably smart

The environmentally conscious consumer is a top priority in 2025, aligned with an expectation of exciting, adventurous menu options, so step forward Pacific West.

NATURAL CROSSOVER

Having supplied hospitality operators for over 25 years, Pacific West is now delivering a range of fully cooked seafood, perfect for operators and manufacturers in the FTG sector.

The perception around frozen products is changing, as businesses look to enjoy cost savings and ease of use. Quality levels are also improving –and as Pacific West managing director, Martin Finegan, explains, lots can be learned from hospitality.

“The demand for seafood across this sector has increased over the past two decades, with diners being more adventurous and keen to expand menu choices. Inspired by the growth in world flavours, seafood pairs well with flavoursome sauces to provide flexibility and excitement.

“UK and Ireland shoppers spent a record £1.33 billion on MSC-certified fish and seafood in 2023, up 5% from the previous year [msc.org. uk]. Following the MSC’s Sustainable Seafood September campaign, a YouGov survey found that awareness of the blue MSC ecolabel amongst seafood consumers had increased from 54% in 2022 to 56% in 2023, while 67% said the campaign made them interested in sustainable seafood, up from 63% in 2022.”

HEARTS & MINDS

The strong growth in consumer demand and recognition of MSC standards was a major factor in Pacific West’s significant investment in building a new dedicated production facility for its fully cooked range.

Featuring MSC-certified seafood as part of a FTG offering allows operators to engage with environmentally conscious consumers. In addition, it will enable operators to gain market share from the hospitality sector.

“Hospitality pioneered the posh fish finger sandwich some years ago,” said Finegan. “Until now, there has not been a fully cooked product that would easily work for the FTG sector.

“The seafood category in FTG has typically been prawns and tuna

but we’re now working with various businesses to launch menu items featuring sourdough-coated fish goujons, crispy fish bites and more across menus in burgers, wraps, tacos, paninis, etc. It is a truly new opportunity for consumers, and we look forward to sharing product launches in early 2025.”

As for the seafood sector as a whole, the sustainability focus is rock solid. And while hospitality faces challenging times, there is undoubted opportunity.

“We feel that the FTG sector can maximise by filling this gap with exciting choices. Seafood ticks many boxes to drive repeat footfall for consumers looking for menu

adaptability. Innovation never stands still, and combining delicious seafood with recognised sustainability credentials is the perfect way to win hearts and minds,” concluded Finegan.

Social Revolution

The FTG market is exciting, consumers are getting younger and Zafron Foods is perfectly placed to capitalise.

THE EYES HAVE IT

Welcome to the sandwich revolution! It’s no understatement to say that we are in the midst of a renaissance, with independent operators popping up all over the UK – while llings and carriers have never been so varied and innovative. Whether you’re an established operator or an ambitious rookie, opportunity is knocking loudly.

The numbers back this up. IGD stats predict a FTG market value of a staggering £23.4 billion by 2027 –with sandwiches the beating heart.

From stacked o erings to a smorgasbord of bases, llings and ingredient combinations, outlets are enjoying pre-orders by the dozen, with queues around the corner –there appears to be a renewed energy in the sector. So, it’s no coincidence that Zafron Foods continues to thrive, specialising in the manufacture of quality mayonnaise, sauces, condiments, dressings, chutneys and deli llers.

“The demand for NPD is increasing, with customers wanting avour ideas,” said Graham Cox, national account controller at Zafron Foods.

with spicy sauces on trend, especially Korean BBQ. Gen Z is particularly driving the need for world cuisines, showing a more adventurous attitude towards something di erent. A lot of these ideas are being boosted on social media platforms such as TikTok, providing inspiring recipes and visually appealing dishes.

“That being said, some of the old traditional avours are making a comeback. One example is ranch dressing, especially in the fast-food trade, with the growth of both chicken and chicken wing shops.

“In categories driven by convenience and familiarity, these nostalgic avours still dominate and give interesting opportunities for innovation in the form of twists on classics and formats,” continued Cox.

ONE STEP AHEAD

As a second-generation family business, Zafron Foods is a trusted manufacturing partner, known for gastronomic and scienti c expertise around product development.

development. Zafron Foods, which is now part of the Solina Group, has a dedicated team of marketing experts and chefs to keep us ahead of the curve, continually looking at avours, ingredients, applications and packaging – all of which are standard requirements and demands from customers.

“Some of our development team recently visited Japan and Korea to experience rst-hand what will be landing on our shores. With this in mind, we can then present our ndings.”

“Asian options are very popular,

“Our relationship with customers is the most important aspect of our business, from distribution to

And the need for exibility is also paramount. “Since Covid, we’ve witnessed unprecedented material and price increases. It is a vital part of our business that all ingredients used are sustainable and free from allergens. We try to source local where possible but as tastes widen, we must assess other markets. Unfortunately, some increased costs are passed to customers – however, they are shown the reasons, with market data and other information.”

STAYING RELEVANT

Zafron Foods is very much abreast of the latest trends, with FTG shifting towards snacking and convenience, catering to on-the-go lifestyles with portable, easy-to-consume products.

“O ering a diverse range of

avours – from traditional dishes to trailblazer cuisines – can attract a wide spectrum of consumers, including health-conscious eaters with lighter options containing nutrient-dense ingredients and focusing on functional bene ts. Additionally, tapping into opportunities for innovation, such as seasonal specials, small indulgent treats, or sustainably packaged products can reinforce a brand’s relevance and adaptability in this dynamic category.”

Exotic tastes are coming to the fore, as Gen Z-ers eat more at lunchtime and go out to dinner less frequently.

“Indeed, this shift in eating habits and preferences is in uencing the rise of more exotic avours in FTG. While traditional llings remain popular, younger consumers are increasingly drawn to globally inspired tastes that align with their desire for diverse

experiences. With Gen Z dining out less often, there’s a growing opportunity for FTG to deliver the excitement of restaurant-quality avours – like Korean, Middle Eastern or Southeast Asian in uences – in a convenient format that ts into their busy schedules,” concluded Cox.

TEAM Players

The Simply Lunch message is unequivocal: ‘Improving lives through delicious food.’ MD, Sam Page, elaborates on his tunnel vision.

DELICOUS LEAP INTO 2025

As we step into a new year, Simply Lunch is ready to bring more than just delicious food-to-go products to the table.

Guided by our purpose to ‘improve lives through delicious food’, Simply Lunch continues to balance ambitious growth with a strong sense of purpose. Reflecting on our 45th year in business, 2024 has

been a year of positivity, and 2025 promises to build on that momentum with bold plans, exciting innovations and a continued commitment to sustainability and quality.

VISION

FOR THE FUTURE

2024 has been a defining year for Simply Lunch, as we celebrated our 45th anniversary and launched Vision 28, a five-year plan

to double the size of our business by 2028. This ambition is fuelled by the progress we’ve already made, and 2025 will be an important year in our journey to build momentum towards this goal.

This is about more than financial growth. Whether we’re launching innovative products, supporting charity partners or creating a great place to work, Simply Lunch is committed to being a force for good.

TAKING CONTROL

We have exciting developments lined up. The opening of the Simply Lunch Cookhouse is a significant milestone. This will allow us to prepare pasta, grains and vegetables in-house, ensuring fresher, betterquality ingredients and enabling us to meet the growing demand of healthier options. To start the year strong, Simply Lunch is placing a spotlight on plant-based options

through our Plant Powered Range. In April, we launch premium products to cater to the demand for highquality FTG offerings. By taking control of our production process, we’re able to deliver exceptional quality and take another step towards achieving our sustainability goals.

SIGNIFICANT SHIFT

The sandwich continues to undergo a renaissance, and Simply Lunch is at the forefront of this transformation. We are witnessing a significant shift towards premiumisation, with more focus on fibre and gut-boosting options. Sustainability remains a core focus, with our Wildfarmed partnership bringing responsibly sourced grains into the limelight. The trend of faux meats continues to decline, as consumers increasingly look for real, wholesome ingredients. We’re focused on delivering products that cater to the growing

demand for premium, health-conscious and sustainable options.

KEY PARTNERSHIPS

Sustainability is woven into everything we do. In 2025, we’ll release our first-ever impact report, showcasing the tangible strides we’ve made towards a sustainable food system. Through our three-year partnership with My Emissions, we’ll also complete Life Cycle Assessments (LCAs) for all products by mid-year, helping us track and reduce environmental impact. Additionally, we’ve proudly submitted our B Corp assessment, looking to join a global community of businesses that meet the highest standards of social and environmental performance.

We’ve always believed in doing business the right way. Completing LCAs, our first impact report and working towards B Corp hold us accountable and set a high bar for the industry.

STAYING AHEAD

Competition in the sandwich and FTG sector is increasingly intense. We stay ahead of the game by prioritising innovation, leveraging technology and constantly reviewing partnerships. Our team remains focused on creating sustainable products that deliver real value to customers. Sustainability is core to this strategy, helping us differentiate ourselves in the crowded market. Our success comes from constantly pushing the boundaries, driven by a commitment to quality and creating experiences that delight our customers.

INNOVATION LOUNGE

Last year saw the launch of our Innovation Lounge, and it has already had a transformative impact. It acts as a dynamic space for us to showcase new product ideas in a retaillike environment, giving customers the opportunity

to explore and experience our offerings in a handson way. It has also been instrumental in refining our products based on customer feedback, helping us better understand needs and preferences.

The Innovation Lounge has been a huge success in allowing us to connect in a more meaningful way.

CHALLENGES & OPPORTUNITIES

Running a chilled, shortshelf-life nationwide food business is no easy feat, and 2025 will bring its share of challenges. Yet Simply Lunch is more than ready to face them head-on, with a commitment to innovation, teamwork and continuous improvement. This year, we are also opening a distribution centre in the north of England, further strengthening our internal delivery network and ensuring we can continue

to meet the growing demand for our products efficiently and reliably.

We know that our team’s hard work and dedication are what make the magic happen every day. 2025 will be full of opportunities for growth and we’re ready to embrace them together.

BOLD PLANS

With the unveiling of Vision 28, exciting product launches and sustainability initiatives, 2025 is shaping up to be a landmark year. As we continue our purpose to ‘improve lives through delicious food’, we’re not just shaping the FTG future – we’re creating something truly extraordinary.

We’re incredibly proud of what we’ve achieved but there’s so much more to come. 2025 will be a pivotal year for Simply Lunch, and we can’t wait to share this journey with our customers, partners and team.

Heart of the Med

Founder and MD of Dina Foods, Suheil Haddad, talks about the investment across his business, as sales of global foods continue to grow.

MAJOR UPGRADE

Mediterranean bakery, confectionery and savouries supplier, Dina Foods, has invested £1 million in equipment upgrades over the past three years, as its flatbreads and sandwich fillings boom.

“We are seeing growing industry-wide demand for authentic Mediterranean foods from the food-to-go sector,” said Haddad. “While we have invested nearly £1m, there is further capital expenditure planned for the coming year.”

In 2024, a key focus was upgrading the Khobez flatbread production line – a signature twolayer flatbread which it

trademarked as Paninette® in 2012 for retail packs. It is just one of five bread production lines at the London bakery, all capable of different sizes, flavours and varieties.

The entire Khobez line was upgraded with a new dough sheeter, proofers, dough dividers, oven, cooling system and a fully automatic stacker. All equipment was bespoke, manufactured to key specifications.

The fully automated line, which became operational in August 2024, has nearly doubled capacity. Output has increased from 5000 pieces per hour to 9000. Quality has been enhanced, with downtime and wastage reduced and energy efficiency increased.

Dina Foods also invested in an onsite nitrogen generator and pipework to mix gas to supply its packing machines. With gas on tap, shelf life has been boosted and flushing costs reduced by 50%.

The ongoing programme of investments is a win-win, as Dina Foods reduces costs

and carbon footprint.

“In this time of inflation, we want to help customers stand out by delivering quality, innovative and healthy products at competitive prices. We are always looking at new ideas for our whole business.”

ACROSS THE SPECTRUM

London-based Dina Foods supplies major workplace contract caterers around the UK with a selection of artisan flatbreads and fillings. A spectrum of high-street delis and independents – including London chain Bayley & Sage – offer freshly made wraps using its flatbreads.

Top FTG sellers are pitta breads and authentic Lebanese Khobez. Dina Foods recently introduced a sourdough Khobez, reflecting growing interest in healthy eating and the benefits associated with gut health, alongside white and wholemeal variants.

Its latest listing was the launch of Chota Naan into LNER trains via Gate Gourmet. This is a teardropshaped ‘mini-naan’ meal accompaniment, served on the East Coast mainline.

“Sandwich and FTG consumers are ever more open to flavours and variants, with breads such as sourdough, Greek-style pitta, garlic & coriander flatbread and naan driving growth,” continued Haddad.

Demand for ‘one-sizefits-all’, plant-based, globally inspired ingredients is high, with the Dina Foods savoury range including Vegan Society-certified falafel in variants such as pea, beetroot and spinach, and catering sizes of baba ganoush and hummous.

“We tailor products to the appropriate size or packaging type or temperature format to meet operational requirements of our catering customers,” concluded Haddad.

Here’s the solution, mobile catering!

Demand for delivered food has never been greater !

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Global

development chef at Santa Maria Foodservice (Paulig Pro), o ers tips on how FTG operators can leverage the biggest avour trends in 2025.

dominat ion!

Barnaby MacAdam, development chef at Santa Maria Foodservice (Paulig Pro), o ers tips on how FTG operators can leverage the biggest avour trends in 2025.

By 2028, the UK FTG sector is set to increase in value by almost 40% on 2019 levels(1). For a market that already represents a quarter of total eating out, this is signi cant growth. And with growth, comes opportunity.

On-the-go consumption habits are growing steadily and show no signs of slowing. Changing preferences are driving this, with an appetite rmly set on bold and authentic international avours. Just look at the research: according to the Bidfood 2025 trends survey, more than half of consumers (55%) ‘frequently explore new and unique’ cuisines when dining out(2) Furthermore, research published by HRA Global reveals that 90% of UK consumers are ‘open to trying new international avours’ (3)

Simply put, there’s a deep-seated appetite for global cuisine and culinary adventure. And operators must take stock if they’re to stay ahead of the competition, appealing to today’s discerning, culturally aware consumers, and ultimately thriving in

what is a healthy, buoyant sector.

At Santa Maria, we always keep one nger on the pulse when it comes to the latest avours. To help operators keep abreast of changing consumer preferences and to embrace the exciting evolution of global avours,

we have highlighted three of the biggest and most vibrant culinary trends poised to take the FTG market by storm in 2025.

Here are our insights and practical tips on how operators can seize this golden opportunity:

1. Indian cuisine

With its unparalleled variety and regional diversity, Indian cuisine remains a forever favourite, generation to generation. Traditional dishes like curries and biryanis continue to hold appeal, but it’s the rise of street foodinspired creations – like dosas, pani puri and tandoori snacks – that capture the imagination. These sensations not only showcase authentic avour but also o er versatile options for small plates and sharing.

Chefs are upping the ante to meet a bottomless appetite for Indian cuisine by introducing less familiar dishes and regional specialties. Kashmiri gushtaba – meatballs in a creamy, spiced yogurt sauce; Tamil idli – steamed rice cakes; and Goan prawn balchão – spicy prawn pickle – are just a few examples. However, some of the most exciting movements are emerging through bold fusions! Think Indian-Italian, Indo-Chinese or Indian-Mexican as

combinations, bringing together the best avours from the most renowned food destinations in the world. Why not introduce saag paneer arancini or a lamb barbacoa biryani to the menu to add more dimension and consumer appeal?

2. Eastern Mediterranean cuisine

Blending tradition with creativity, Eastern Mediterranean captivates global palates with its timeless appeal. Rooted in Turkish, Greek and Levantine traditions, it has become a culinary sensation, celebrated for its mezze, pillowy atbreads and grilled kebabs. With fresh, wholesome ingredients at the core, there’s a balance between indulgence and the healthconscious, catering to a demand for lighter yet avourful meals. Global kitchens now embrace staples like za’atar, tahini and harissa, as well as classics like shawarma and shakshuka. Mezze o erings go beyond hummus and falafel to include dishes like arayes – crispy meat-stu ed pittas – and kibbeh – deep fried, spiced meat/ doughballs. Innovative fusion creations such as harissa noodles, za’atar fries and sa ron aioli, and shakshuka pizza, highlight how versatile and popular the cuisine has become.

3. Keys to Korean fare

This is now considered established in the UK.(4) . First, there was K-Pop and K-Dramas, and now the UK has welcomed K-food with equal enthusiasm. When it comes to Korean cuisine, the most popular avours are characterised by a combination of heat, umami and a balance of sweetness, spice and acidity. A recent survey revealed that a 89% of people want to eat more Korean dishes(5). They are a fusion of tradition and creativity, o ering a culinary playground with something for everyone to enjoy. Signature dishes such as bibimbap,

kimchi and Korean fried chicken o er an exciting departure from the ordinary.

LOOKING AHEAD TO 2025

This year, FTG operators must not only embrace these avour trends but also adapt them into practical formats for on-the-move consumption. Wraps, bowls and sharing plates all lend themselves to these cuisines, while at the same time o ering operational e ciency. Moreover, meal deals featuring globally inspired dishes can help operators remain competitive in the face of the cost-of-living crisis. As consumer appetite for culinary adventure grows, operators have an opportunity to unlock the full potential of global avours. Whether it’s crafting an Indian-Italian fusion dish, reinterpreting a Korean classic or presenting an immersive Eastern Mediterranean cultural experience. By tapping into these trends, businesses can drive footfall and growth in the dynamic FTG sector, where the opportunities to captivate diners in 2025 are endless.

For further information, check out pauligpro.com/uk.

(1) IGD UK food-to-go market 2023-28; (2) Bidfood 2025 trends survey by Curren Goodden Associates (CGA), powered by NIQ; (3) HRA Global (2024) – UK shoppers hungry for international avours; (4) Lumina Intelligence, Dec 24; (5) Santa Maria 2024 UK survey.

COMING

NEXT ISSUE

SPECIAL

Packaging

Environmental pioneers, NPD, campaigns, Q&A

FOCUS

Meat products

Category development, flavours, ingredients, innovation

INSIGHT

Snacks and impulse items

PREVIEW

Food & Drink Expo 2025, NEC Birmingham

A above!

Automated assembly lines are a key facet of sandwich production – and BFR Systems is a pioneer in terms of innovation and delivering cost-effective machinery.

SAFE HANDS

BFR Systems delivers a comprehensive offering to the sandwich and FTG sectors. With over 60 years’ experience of providing solutions to the food manufacturing sector globally, this is no surprise.

“We specialise in the design, building and commissioning of automated assembly lines for sandwiches, burgers, baguettes and wraps, operating from four sites in France, employing over 150 staff,” said Chris Tench, area sales manager.

“Our portfolio also includes cheese/bakery/meat processing and packaging solutions. And we additionally partner with several industry-leading equipment brands to offer full turnkey solutions.

“BFR has a growing equipment install base in the UK & Ireland and we have recently opened our first office in the territory. We now have Sales & Service based locally and will be better positioned for enhanced visibility and customer support.”

A main goal for BFR is to bring its sandwich and food assembly expertise to the market. It’s an area where customers can benefit, especially with typical French-style baguette and croque monsieur applications.

FLEXIBLE APPROACH

Foodservice and hospitality face huge challenges in terms of new government requirements, everincreasing ingredient costs and seemingly interminable inflationary pressures. With AI becoming more prominent, processes around manufacturing are coming increasingly under the microscope –meaning operators need to be agile and flexible to save money.

“BFR specialises in fully automated line solutions, which help reduce the issues associated with staff availability, efficiencies and cost management,” continued Tench.

“A detailed understanding of how our customer processes operate and where we can bring value is key

to providing sustainable solutions to these challenges. BFR uses the expertise and knowledge gained from over 1500 successful equipment installations worldwide to consult closely with customers for designing, building and commissioning solutions with a focus on safety, flexibility, bestin-class hygiene standards and lowest cost of ownership.”

CLEAR MESSAGE

Of course, having an in-depth understanding of challenges for manufacturers is essential to this communication process.

“Close collaboration on developing sustainable solutions is crucial to success. BFR allocates 10 to 15% of annual turnover to R&D of new products and services.

“Customers are constantly challenged by changes in tastes and trends to which we must adapt, alongside enhancements and improvements, while industry legislation is an ever-changing

landscape. Our equipment needs to not only comply with, but exceed the requirements in areas such as flexibility and safety & hygiene to stay ahead.

“One example is BFR’s newly redesigned Bread De-Nester. It’s one of several recent developments and has been a tremendous success for us and our customers. It dictates the pace on the sandwich assembly line, giving specific functions such as depositing/ slicing/topping sufficient space and time to perform effectively. BFR`s latest version has been designed to include faster format changes, operating speeds up to 240 slices per minute and enhanced hygiene features.”

when we look at equipment and manufacturing. BFR works with leading packaging material manufacturers to ensure equipment is compatible with the latest recyclable materials and sealing technologies.

And while technological advancement is continuing apace, sustainability continues to be a vitally important consideration.

“This remains at the forefront of our sector and must be a constant

“We can also see recyclable pouches as a growth area for many packaging applications, due to the obvious benefits on space, cost and flexibility. As for food trends and 2025 in particular, I can definitely see ‘Baba Ghanoush’ being on everybody’s lips!” concluded Tench.

Excellence,

by design

John Truscott, Grote Technology Director, talks R&D, how to maintain customer relationships and responding to the evolving demands of consumers.

The UK sandwich & FTG sectors are always seeking machinery innovation. What can we look forward to from Grote this year?

Grote Company is helping its customers meet the demand for sandwiches, FTG and prepared foods by investing in research and development projects, including:

• Servo depositor: a new option for Volumetric and Particulate Depositors. This innovation allows for faster rates and automatic adjustment for bread size variation and ingredient volume, thus improving accuracy and reducing waste.

• Bread bisector with de-lidding: updated design automatically removes the top part of a roll to prepare it for the application of ingredients further down the production line.

• Future plans include an ultrasonic line for rolls/paninis/subs.

We also continue to offer flexibility in our current equipment, which allows quicker changeover for more production time when producing multiple SKUs. Grote Company’s robotic solutions automate high-care actions on sandwich assembly lines. They increase plant and food safety

by eliminating touchpoints on the production floor. Custom-configured end effectors are designed especially for high care environments and are easy to remove and washdown.

You’ve talked about food safety being of paramount importance. How can operators ensure they’re ticking the right boxes?

With millions of consumers falling ill from food-borne pathogens each year and the average cost of a recall estimated to be £10 million, it’s easy to understand why sanitary equipment design is essential in the food processing industry.

Operators can begin focusing on this by selecting high-quality equipment designed with sanitation in mind. For example, Grote Company offers quick, easy, tool-less strip-down and hygienic design which ensures food contact surfaces are minimised.

When maintenance is required, these machines are easy to access or disassemble without the need to bring tools into the sanitary

production area. Tools can introduce contamination into the environment. They can also damage the equipment – for example, a tool causes a nick in a machine, which can create an additional area for bacteria to come into play. Designing equipment with angles so liquid runs off and attention to detail, such as rounding the edges and reducing corners, can make it easier to clean and maintain.

In addition, proper training of workers can go a long way towards ensuring the safety of all consumable products.

There’s a new US President who is something of a Eurosceptic! Are you optimistic for the UK in what’s likely to be a challenging 2025? We are a US company but manufacture in the UK. Many unknowns exist but we can adapt as trade and regulatory rules evolve.

Change is a given in our industry. Grote Company has been managing and adapting to this for more than 50 years.

Portion sizes are changing, with demand for smaller options to accommodate a growing desire to eat at home. How do you as a business capitalise?

Grote Company’s flexible equipment easily adapts to customer needs, including smaller portion sizes.

We’ve been watching the trend of consumers dining at home and are helping our customer base meet changing demands by supporting them with machinery modifications.

We view this as a growing trend and will be keeping a watchful eye on the needs of our customers as a result.

What are your key partnerships in the UK – and how do you maintain these? Additionally, how are you looking to grow the business here?

Grote Company maintains close relationships with all our sandwich and FTG producers here in the UK. We manufacture equipment that helps them follow market needs and trends, quickly and reliably. Most of our designs today were a collaboration between Grote and our long-term customers.

Is the AI journey going the way you thought it would? We are lucky to have some great UK innovators, developing improvements around carbon footprint and cost-cutting. Technological trends such as AI mean that processors can learn by analysing data collected by the equipment, which helps them build more efficiency into their plants.

AI-powered vision systems are

being used to detect defects in raw materials and finished products, allowing customers to reduce and repurpose waste. By leveraging AI, food processors not only cut costs but also enhance sustainability, improve product quality and stay competitive in a fast-changing market.

True AI, where a machine can come to a decision independent of the programmer’s knowledge, is certainly very powerful.

Why should operators here turn to Grote for their machinery/processing requirements?

Grote Company offers them the ability to partner and collaborate with our team based here in the UK to get the most from their machinery.

Operators want cradle-to-grave support. Forming alliances with partners they trust can help them maintain their equipment and ensure it lasts as long as it possibly can.

A collaborative partner means support will be there throughout the lifecycle of the product. This includes:

• Help with maintenance

• Troubleshooting when any problems arise

• Equipment optimisation

• Preventive maintenance to keep equipment running

• Maintenance personnel who can work on-site or remotely.

Our equipment is tailored to market needs and applications, offering the flexibility to adapt as trends dictate. Machines are designed with hygiene in mind and are easy to clean to keep facilities running efficiently.

FASTER, MORE FLEXIBLE DEPOSITING

NEW servo depositors give you higher production and more flexibility, with the same accuracy and ease of sanitation.

• Up to 100 sandwiches per minute

• Automatic adjustments for different formats and sizing

• No air requirements

AI: Beyond automation to collaboration

Peter Moore at Lolly re ects on the hospitality tech trends of 2024 and looks ahead to 2025.

MACHINE LEARNING

Last year, the hospitality sector took signi cant steps forward in leveraging big data for commercial gain. Historically, managing and interpreting data has been a challenge but the rise of AI tools enabled businesses to make data-driven decisions with greater e ciency. This year marked a turning point, with machine learning algorithms driving meaningful change and generative AI gaining traction across sectors.

While the advancements are remarkable, they represent only the start of a much larger journey. AI’s rapid evolution is challenging the boundaries of Moore’s Law – named after Intel co-founder Gordon Moore – which states that the number of transistors on a microchip doubles approximately every two years, making technology more e cient. Now, with innovation outpacing human adaptability, it is suggested that Moore’s Law is no longer applicable. Creating a need for new approaches to how we think, work and collaborate is certainly evident.

WHAT IS NEXT?

data, we can create personalised upselling opportunities and in uence purchasing. This marks a shift from automation to a deeper collaboration between humans and AI.

CYBERSECURITY ADVANCES

As AI tools become increasingly mainstream, they bring heightened cybersecurity risks. There are concerns around data privacy and potential vulnerabilities.

at point of purchase, with real-time data playing a key role in promoting transparency and accountability.

Hospitality must ensure that it re ects these values, from minimising waste to maintaining CSR-conscious policies. As 2025 unfolds, keeping sustainability practices current will be crucial to meeting consumer demands and regulatory requirements alike.

METAVERSE, AR & VR

The metaverse, augmented reality (AR) and virtual reality (VR) o er vast potential. They can deliver dynamic, immersive experiences, providing opportunities to engage future consumers like Generation Alpha, who will soon enter the purchasing cycle. The challenge lies in adopting a forward-thinking mindset.

As we move into 2025, it is vitally important for businesses to continue navigating the possibilities of AI and beyond, ensuring they see real return on investment. Innovation is no longer just about automation – it’s about collaboration and creating tools that truly make a di erence.

2025 will see the emergence of transformative AI-powered technologies designed to enhance e ciency and pro tability. Businesses will need to embrace this – by adopting new tools and rethinking traditional working practices.

AI’s capabilities will evolve, enabling businesses to predict consumer requirements with precision. By leveraging historical and real-time

Proactive measures are critical to staying ahead of evolving security challenges. Implementing robust protocols and adopting open development frameworks allows businesses to con dently embrace the latest innovations, while maintaining data integrity and operational security.

CHANGING LANDSCAPE

Sustainability continues to be a critical focus, with Gen Z and Gen Alpha driving heightened expectations. For these generations, sustainability starts

Lolly, the hospitality software house, delivers PoS, payment and smart data technology.

It serves UK businesses of all sizes – from corporate caterers and stadia, to pubs, restaurants, co ee shops and festivals. Their mission is to take state of the art technology and make it accessible, simple and agile.

SHARPAK, part of the GUILLIN Group, is a leading multi-material supplier of sustainable, innovative food packaging solutions. With a commitment to quality, range and service, SHARPAK has decades of experience in supplying to the food industry. We have an extensive portfolio for foodservice and FTG in a range of materials including PET, PP, cardboard, paper, and hybrid formats, for hot & cold applications.

Operating from three sites in England, SHARPAK ensures swift and reliable service, with standard products available from stock.

Sustainability and innovation are embedded in SHARPAK’s operations. As an advocate of the circular economy, the company integrates sustainable practices into design, development and production. Since 2008, we have been using recycled material (rPET) in our PET packaging. Today, we use a minimum of 30% rPET,

a percentage that varies depending on the application, and can be as high as 100% for speci c ranges. Our rPET packaging is designed not only to be made from recycled materials but also to stay recyclable, keeping PET in circulation within the supply chain and reinforcing a circular economy.

SHARPAK is a proud member of the UK & EU Plastics Pact, RECOUP, and OPRL (On-Pack Recycling Label), emphasising its commitment to reducing plastic waste. The GUILLIN Group is also a founding partner of Prevented Ocean Plastic™.

SHARPAK’s solutions are designed not only for functionality but also

to enhance presentation, o ering durable, stackable options that help businesses merchandise products and create impactful shelf appeal.

All sites hold the prestigious AA rating following BRCGS audits and the Aylesham facility securing an AA+ rating through an unannounced audit.

SHARPAK provides local technical support and expertise, ensuring clients receive tailored solutions. prioritising quality, range, and service, SHARPAK continues to lead the market in designing, manufacturing and distribution in the food industry.

For more info, visit: groupeguillin.fr/.

BFR Systems is a French group that specialises in turnkey solutions for the food processing industry. Building on over 65 years of experience and more than 1500 customer projects around the globe, we design and build full production line solutions to suit the most demanding applications. With two production plants, a design o ce employing more than 30 people and a collaborative approach, BFR Systems is a company you can rely on from concept to nal handover.

Recently investing in a local presence for the UK & Irish markets, BFR Systems is committed to supporting our partners in the food processing industry.

For more information, visit: bfrsystems.com/en/.

At WorldBake, we take pride in being BRCGS-accredited, renowned for our expertise & extensive product portfolio, with a commitment to delivering the nest frozen baked goods to the UK market. Since our establishment in 2008, we have worked with trusted supply partners to develop, source and provide premium, food-safe and innovative bakery products. These are meticulously tailored for the needs of wholesale, retail and manufacturing sectors, supported by an e cient and optimised supply chain.

Our mission is to uphold excellence at every step, from quality customer service & ensuring that every product we supply not only meets but exceeds the stringent quality and safety standards required. This dedication enables us to consistently deliver baked goods that customers and businesses can rely on with con dence.

WorldBake is already a trusted

rst choice for multiple wholesalers and foodservice businesses, providing a diverse selection of premium bakery products. Over the years, our reputation has grown in retail, where our o erings have gained popularity amongst businesses seeking highquality frozen bakery goods.

Furthermore, we have established strong networks and relationships, as well as a reliable route to market through the sandwich manufacturing industry, reinforcing our role as a leading supplier.

Whether it’s artisan breads or premium specialty baked products, we remain focused on innovative solutions to meet ever-evolving demand.

By combining our exceptional technical expertise with an unwavering commitment to quality service and food safety, WorldBake continues to play a pivotal role in the UK bakery sector.

For the past 25 years, Pan Euro Foods has been supporting food manufacturers in overcoming the challenges of sourcing top quality, great-tasting ingredients.

With our global supply chain, we stay ahead of trends and meet the fast-paced demands of FTG. We understand that agility and exibility are essential, working with customers to o er smaller order quantities and mixed pallets, making the most of limited storage space without the need to tie up capital in excess stock. This has driven signi cant growth within our business and we continue to reinvest with the expansion of our UK operation.

With BRC grade A and GFSI accreditation and quality teams on the ground in all of our global production sites, the ingredients we supply are of a consistently high standard.

In addition to core categories such as Tuna, Poultry, Seafood & Dairy, our pulled meats in BBQ sauce and Stonebaked Hand Held Italian Pizzas have enjoyed huge success with hot FTG customers since we launched last year.

We are experts at innovation, working closely with FTG manufacturers on sourcing bespoke ingredients to suit NPD projects. Our technical team enjoy this challenge.

As brand owners, we understand the importance of innovating to meet market demands. Our Diggers brand sets the standard in the coated poultry category and our new Southern Fried Shredded Chicken product is proving a great addition to this range. We are seeing similar results from Seafeast as a trusted and respected brand within the seafood category that launched 11 new lines last year, including the superb Tempura Battered Cod Goujons.

We would love to hear how we can help you with briefs and tenders, or if you would like an innovation session with our team at your site to collaborate on development projects. Check out our wider range via the QR Code.

Get in touch with Steve Matthew on 07984 112372 or steve.matthew@paneurofoods.com.

• Purpose Built

• BRC approved site

• Manufacturer of Std & Free Range Cooked Egg Products

• ‘Lion’ approved site

• Standing orders

• Delivery notes

• Production

• Invoicing & accounts

• Ingredients & nutrition

• Handhelds etc.

ADVISORY & CONSULTANCY

Planglow Ltd.

The FSC Group WorldBake Ltd.

BAKERY PRODUCTS

Durum Company UK

Food Attraction Ltd.

Jacksons Bakery

Mission Foods

Pan Euro Foods

The Bread Factory (GAIL’s)

The FSC Group WorldBake Ltd.

BESPOKE SOFTWARE/IT

Mezze

Planglow Ltd.

CHEESE & DAIRY PRODUCTS

Futura Foods UK Ltd.

Leathams

Pan Euro Foods

CHUTNEYS & RELISHES

Leathams

Zafron Foods Ltd.

DRESSINGS, SAUCES AND MAYONNAISE

Fresh-Pak Chilled Foods

Futura Foods UK Ltd.

Leathams

Zafron Foods Ltd.

ALIMENTOS DAILY FRESH S.A.

El Quillay 573

Parque Industrial Valle Grande

Lampa

Santiago

Chile

Contact: Carlos Guerrero

Tel: +562 24119171

cguerrero@dailyfresh.cl

EGGS & EGG PRODUCTS

Fresh-Pak Chilled Foods

Futura Foods UK Ltd.

Leathams

Pan Euro Foods

Stonegate Farmers

Zafron Foods Ltd.

EVENTS

lunch! NORTH 11-12 March 2025

EQUIPMENT & VEHICLES

BFR Systems

Deighton Manufacturing

Flexeserve

Grote Company

Jiffy Trucks Ltd.

Industrial Robotic Solutions

Millitec Food Systems Ltd.

Planglow Ltd.

Reflex Lables

FACTORY MACHINERY

BFR Systems

Deighton Manufacturing

Grote Company

Industrial Robotic Solutions

Millitec Food Systems Ltd.

FISH PRODUCTS

H Smith Food Group plc

Leathams

Pacific West Foods Ltd

Pan Euro Foods

Royal Greenland Ltd.

Zafron Foods Ltd.

BSA Product Index

FOOD TO GO

Food Attraction

Pacific West Foods Ltd.

Pan Euro Foods

Pasta Foods

The FSC Group

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

Pan Euro Foods

Seara Meats BV

POULTRY

Cargill Protein Europe

Dartmouth Foods

Dawn Farms UK

H Smith Food Group plc

Kings Fine Cooked Meats

Leathams

Pan Euro Foods

Seara Meats BV

OILS

Pan Euro Foods

ORGANIC PRODUCTS

Leathams

PACKAGING

BFR Systems

Colpac Ltd.

Coveris Flexibles

Planglow Ltd.

Pro-Ampac RAP

Reflex Pack Plus

Sabert

Sharpak Aylesham

Waddington Europe

Woodly

PASTA

Leathams

Pasta Foods

PLANT-BASED

Food Attraction

Leathams

Melton Foods

Pan Euro 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.

Leathams

Pasta Foods

The FSC Group

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

Alimentos Daily Fresh S.A

Tamarind Foods

SANDWICH FILLINGS (prepared)

Sigma Bakeries Ltd

SPECIALITY BREADS

Sigma Bakeries Ltd

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

DARTMOUTH FOODS

1-9 Hearder Court, Beechwood Way, Langage

Business Park, Plymouth PL7 5HH

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

FOOD ATTRACTION LTD

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

Contact: Jake Karia

Tel: 0116 2744066 jake@foodattraction.com www.jakeandnayns.com

BFR SYSTEMS

Unit 118 Baldoyle Industrial Estate, Dublin 13

Ireland

Contact: Chris Tench/ Matthieu Carie

Tel: +353 (0) 831552000 /+31 (0)169119000 Mob: +44 7920174358

c.TENCH@bfrsystems.com www.bfrsystems.com

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

COVERIS FLEXIBLES UK LTD

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

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

FLEXESERVE

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

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

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: 07711 860608 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

Tel: 01274 596000

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

KINGS FINE COOKED MEATS

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

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

LUNCH! NORTH 11-12 MARCH 2025 by Diversified Communications UK Ltd. at Manchester Central Convention Complex, Windmill St, Manchester M2 3GX www.lunchnorth.co.uk

MEZZE

12 Colston Yard, Bristol BS1 5BD

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

MILLITEC FOOD

SYSTEMS LTD.

20 Victoria Road, Draycott, Derbyshire DE72 3PS

Contact: Richard Ledger Tel: 01332 320400 sales@millitec.com www.millitec.com

BSA Suppliers Index

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: James Palmer

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

PLANGLOW LTD

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

Contact: Rachael Sawtell

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

PAN EURO FOODS

20-22 Wenlock Road, London N1 7GU

Contact: Steve Matthew Tel: 00353 1 6301490

Steve.Matthew@ paneurofoods.com www.paneurofoods.com

Tel: 0117 317 8600 Fax: 0117 317 8639 info@planglow.com www.planglow.com

PROAMPAC-RAP

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

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

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

SHARPAK AYLESHAM LTD

Aylesham Ind Est, Aylesham, Canterbury CT3 3EF

Contact: Dave Alexander Tel: 01304 840581 sales@sharpakaylesham.com www.groupeguillin.fr/

STONEGATE FARMERS

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

Tel: 01249 730700

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

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

WORLDBAKE LTD

Timsons Business Centre, Perfecta Works, Bath Road, Kettering Rutland NN16 8NQ

Contact: Lucy Rogers Tel: 01536 419 900 lucy.rogers@WorldBake.com www.WorldBake.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

LINKED ASSOCIATION

LOCAL AUTHORITY

CATERING ASSOCIATION

LACA Administration

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

THE BRITISH SANDWICH AND FOOD TO GO ASSOCIATION MANAGEMENT COMMITTEE

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

CHAIRMAN

James Faulkner, Leathams (Supplier)

VICE CHAIRMAN

Rusty Warren, Subway (Sandwich Bar Chain)

THE COMMITTEE

David Winter, Consultant

Arun Mayor, Greencore (Producer)

Sukina Coyle, 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

Bryan Murphy, Dawn Farm Foods (Supplier)

Simon Bos, Gravitywell (Supplier)

Mark Salisbury, Tiffin (Producer)

Joshua Ogilvy, Flexeserve (Supplier)

SECRETARIAT

Jim Winship, Director

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