Sandwich & Snack News - Issue 132

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Sandwich snack news INTERNATIONAL

ludes Also inc od Fo our new ging cka To Go Pa e, magazin FTGP

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issue 132 MARCH 2011

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INSIDE

EDITOR SImON AmBROSE t: 01291 636343 e: editorial@papa.org.uk

ADVERTISING PAUL STEER t: 01291 636342 e: paul@jandmgroup.co.uk

SUBSCRIPTIONS TONY LORImER t: 01291 636338 tony@jandmgroup.co.uk

PROFILES P12 Sainsbury’s has taken a radical step with the opening of its new freshly-made sandwich bar format, Fresh Kitchen. Nellie Nichols went along to see how the new concept measures up against the very best Page 16 - Simply Eat, the new Midlands sandwich bar chain, had just four stores at the time of going to press, but it has just launched its franchise offer, which it believes will give the brand fast growth and make it a force to be reckoned with on the high street within the next five years Page 20 - Witney, Oxfordshire is positively heaving with sandwich bars and cafés, like most other small market towns these days. The oldest and busiest of them all is fresh baguette specialist Sandwich De Witney SALADS Page 24 - The sandwich industry is increasingly looking for innovation and added-value from its salads suppliers, against a background of changing climatic conditions in European growing regions and now political instability in North Africa.

Simon Ambrose talks to Andrew Boakes, Southern Salads’ managing director SUTHERLANDS SANDWICH SURGERY Page 28 - With trading conditions currently tough for independents, Jill Sutherland, award-winning Taste sandwich and café bar owner and author of ‘Start and Run a Sandwich and Coffee Shop’, looks at the issues, and recommends some steps that fellow owners can implement in their own outlets.’

SANDWICH mANUFACTURING Page 30 - Middlesbrough-based sandwich manufacturer ‘On A Roll’ has recently utilised a Stevens Group ingredient control & traceability system to reduce ‘giveaway’ and further improve on BRC traceability requirements BAkERY & SNACkS Page 32 - With 6.4 billion on-the-go snacking occasions each year, operators can’t afford to ignore the category built on impulse and temptation. SSP UK brand director Steve MacDavid, who looks after brands including Upper Crust, Millie’s Cookies and Caffe Ritazza, here gives an insight into what influences decisions across the portfolio

MANAGING EDITOR SImON AmBROSE, Tel: 01291 636343 e-mail: editorial@papa.org.uk ADVERTISING PAUL STEER, t: +44 (0) 1291 636342 e-mail: paul@jandmgroup.co.uk PRODUCTION AND DESIGN JAYSON BERRY, t: +44 (0) 1291 636339 e: jayson@jandmgroup.co.uk SUBSCRIPTIONS TONY LORImER t: +44 (0) 1291 636338 e-mail: tony@jandmgroup.co.uk

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NEWS Speculation mounts over Sainsbury’s Fresh Kitchen expansion plans SPECULATION is beginning to mount over the possible expansion of Sainsbury’s new Fresh Kitchen sandwich shop format in Fleet Street, London.

Rumour has it that the group already has up to 200 sites in mind, although it will continue to trial the unit before a final decision is taken. The prevailing view is that the time is ripe to take on chains such as Pret A Manger and EAT, with a similarly upmarket, freshly made-in-store concept.

One reason is that the supermarket giants are already engaged in a “race

for space” and much of the expansion will come in the convenience store segment, where Tesco and Sainsbury

are adding to their estates.

Takeaway food is clearly shaping up to be one of the big battlegrounds. Boots,

for example, has been trialling Waitrose sandwiches under a reciprocal arrangement.

Waitrose itself made a bid for EAT last year.

Nellie Nichols reviews Fresh Kitchen’s sandwich offer elsewhere in this issue, where she concludes that there’s still work to be done: “On many fronts I think Fresh Kitchen is a very clever concept offering great choice, value and convenience - without doubt a model that will expand across the city with great success. But is it a good copy of the freshly made on site sandwich King? I don’t think it even comes close.”

Abokado appoint Julie Armstrong

Mantinga and Boulangerie De France merger

ABOKADO, the Londonbased wraps healthy fast food chain, have appointed Julie Armstrong as their new head of operations.

The appointment is aimed at providing the additional support necessary to achieve its ambitious roll out plan over the next few years.

Julie brings operational experience gained at both Caffe Nero and Compass Group.

IN a strategic step aimed at building one of the leading specialist frozen bakery distributors in the UK, Mantinga and Boulangeries de France have merged their businesses.

The combined businesses will generate turnover in excess of £8M in the first year. It is anticipated that with a focus on profitable growth, all 52 employees will be retained to build

the business from its solid 2,000+ customer base to supply all the sectors of the UK bake-off market.

Thierry Cacaly, managing director commented: “This is an exciting move for Boulangeries de France the merged businesses provide an enviable list of synergies and efficiencies to be realised.

“With the distribution hubs of Mantinga in Gloucester and Chester,

combined with the Boulangeries de France distribution hub in London, the business will be responsible for a quality next day delivery service to customers across the majority of the UK.” Mantinga bakery and coffee retail outlets are to be part of the rebranding, as the business looks to establish itself as a consumer recognised bakery brand.

Significant investment for rebranded RSSL Coffee Republic rolls out a new look COFFEE Republic has opened the first of its revamped stores in Hove, with the new look designed by Conran and Partners.

The new concept is lighter and brighter than before, with the old red and black interior replaced by an American diner look with punchy graphics and

bold photography.

The concept is to be rolled out around the UK with new stores in Tottenham Court Road, Bluewater and Doncaster over the next few months.

The Middle East and Turkey is also being heralded as an area of international expansion for the chain.

4 March 2011 SANDWICH & SNACK NEWS

READING Scientific Services Ltd (RSSL) is heralding a significant investment in its Reading facilities with a rebranding exercise across the whole company. The move will unify the company's services under one brand, reflecting the cross-over that already exists between services offered to RSSL's food, pharmaceutical, cosmetic and chemical industry

clients.

RSSL has also announced a significant investment over the next two years. This is in addition to the extension of its Reading headquarters which is already underway, and refitting and upgrading of 8 laboratories.

A new logo has been designed that evokes a sense of RSSL's scientific tradition.

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NEWS

Boparan gets 34% approval for Northern Foods offer Chicken magnate Raanjit Boparan has received the support of more than 34 per cent of shareholders for his offer for Northern Foods.

Although this includes Mr Boparan’s 11.4 per cent shareholding in the chilled foods company, which owns sandwich manufacturers Solway Foods and Gunstones Bakery, the level of acceptance is still higher than many had expected.

It was initially thought that most shareholders would delay accepting Boparan’s offer in the hope that rival sandwich manufacturer Greencore might improve on it. But although

Greencore is known to have held discussions with third parties, including Nestlé, about a revised offer for the company, no offer has yet been made.

Mr Boparan, owner of the 2 Sisters chicken processing company, now needs 75 per cent of shareholders to accept his offer and has set a fresh deadline of March 16th by which shareholders must respond.

Greencore and Northern Foods announced a merger plan last November. However, this was scuppered in January when Mr Boparan made a 73 pence a share offer for Northern, which won the support of the board.

Food Partners extend Urban Eat range Food Partner’s Urban eat range has been extended to include a new selection of hospitality platters.

It takes in traditional vegetarian, fish, meat and mixed sandwich selections as well as wraps, rolls, crudités and two fresh fruit platters.

Brand manager Leon Mills explains: “We have had such a positive response since it hit the shelves last August and want to make sure that we continue to develop the range to extend the appeal of the brand.

“The Crudités and Fruit Platters play strongly to the growing health trend and we are confident that we are offering a menu of delicious sandwich platters that will cater to all tastes and occasions.”

Importers to the sandwich industry

Cooked chicken, tuna and roast duck meat

deliveries nationwide s from 1 pallet to container Live snail found in Tesco hoi sin duck wrap A customer is said to have bitten into a live snail when she bought a hoi sin duck wrap at a Tesco Metro store in Leeds last month.

Sue Gray, a broadcast engineer for BBC Leeds, took photos of the halfeaten wrap and the snail

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before contacting Tesco’s Customer Service Department. She has also contacted Leeds Council Environmental Services.

A spokesman for Tesco said: “We will investigate with the supplier, but we are surprised as this product is handmade.”

www.sandwich.org.uk March 2011 5

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NEWS

SSP Panopolis sandwich bar deal for London City Airport SSP has secured a multimillion pound deal to operate two sandwich shops and a Illy Espressamente Café, as well as a restaurant at London City Airport from April.

The Panopolis sandwich bars, one located landside, one airside, sell a wide range of premium quality breads with “inspired, creative fillings.”

Panopolis offers a range of breads from across the globe, filled with premium quality ingredients. The bread and pastries are baked on the premises and the menu features a mix of bagels and baguettes, along with miniciabatta triangles, pretzel breads, and arctic bread from Scandinavia.

Fillings include traditional honey cured ham, smoked, free-range turkey, shaved parmesan, goat cheese, pesto

and pine nuts, while those with a sweet tooth can choose from items such as the chocolate and fresh raspberry mini-baguette.

The concept, making its debut at a UK airport, is expected to appeal to the “urbane City traveller,” says the company.

Student wins Food Partners Urban Eat competition STUDENT Sophie Pain proved that there really is such a thing as a free lunch when she scooped a year’s university fees in a competition to mark the launch of Food Partners’ new URBAN eat brand.

Sophie, 20, entered the ‘Win Free Fees’ competition after buying an URBAN eat sandwich from the Student Union shop on the campus at Loughborough University and was drawn from the thousands of entries received via the company website and special text line.

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Bringing an “authentic café experience to the terminal”, Illy Espressamente Café will offer premium artisan coffees and Italianinspired bakery products, together with a range of savouries.

Tony Keating, CEO of SSP UK, said the successful

proposals were based on SSP’s extensive knowledge of the airport consumer, founded in the company’s detailed programme of consumer research as well as specific understanding of the traveller at City Airport. ‘We are providing world-class innovation in food quality, supported by a high quality service proposition. We are delighted to be joining forces with City Airport at this exciting time in its development.’

The new development is part of a significant recent investment in the terminal.

Panopolis is currently in four US airports, as well as Toronto, Larnaca, Hong Kong, Zurich and Abu Dhabi.

SSP operates an extensive portfolio of over 200 international, national, local and speciality brands.

Cornwall celebrates pasty protection THE Cornish Pasty Association (CPA) is celebrating after receiving Protected Geographical Indication (PGI) status for the genuine pasty.

The decision from the European Commission means that from now only Cornish pasties made in Cornwall and following the traditional recipe can be called ‘Cornish pasties’.

The CPA submitted the application for PGI in 2002 to protect the quality and reputation of the Cornish pasty and to ensure that only Cornish bakers who make genuine Cornish pasties use this denomination when selling and marketing their produce. Authentic Cornish pasties can still be baked elsewhere in the country but they will need to be prepared in Cornwall.

David Rodda from the Cornwall Development Company and spokesperson for the CPA, comments: “Receiving protected status for the

Cornish pasty is good news for consumers but also for the rural economy.

By protecting our regional food heritage, we are protecting local jobs. Thousands of people in Cornwall are involved in the pasty industry, from farmers to producers, and it’s important that the product’s quality is protected for future generations.”

A genuine Cornish pasty has a distinctive ‘D’ shape and is crimped on one side, never on top. The texture of the filling is chunky, made up of uncooked minced or roughly cut chunks of beef (not less than 12.5%), swede, potato, onion with a light seasoning. The pastry casing is golden in colour, savoury, glazed with milk or egg and robust enough to retain its shape throughout the cooking and cooling process without splitting or cracking. The pasty is slow-baked and no artificial flavourings or additives must be used. It must also be made in Cornwall.

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To advertise call Paul Steer on 01291 636342 March 2011 7

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SANDWICH COMPETITION

Lebanon wins international sandwich competition Lebanon made off with the coveted ‘Best Sandwich in the World’ title at the recent Délifrance Sandwich World Cup in Lyon

S

ix nations competed for the title of “Best Sandwich In The World” at the international final of the Délifrance Sandwich World Cup in Lyon this January.

Originally launched in 2000 by French bakery specialists Délifrance as a way of sourcing fresh talent in the booming UK sandwich market, the bi-annual competition has become an important event in food industry circles and offers UK chefs the chance to compete against their international counterparts.

Unfortunately, it wasn’t the UK’s year, although we’ve no reason to complain about not getting our fair share of wins in the past. The UK has already twice held the global title of “best sandwich maker in the world” – in 2005 with Birmingham chef Edward Antonini’s exotic Spicy American Chicken Panini and in 2009 Exeter chef Seth Ward clinched the title with his “Rustic Ruby” sandwich.

The award this year went to Lebanon for the Chicken Pistachio Sablet (see below), the creation of chef Samer Baaklini, at the Délifrance International Sandwich Competition (DISC) which was held at Lyon’s Sandwich and Snack Show on 25 January 2011.

Taking home the 2011 “Best Sandwich In The World” title, the Lebanon also won an international gourmet weekend at the relay-Chateau Le Jardin des Sens, a luxury

four star hotel and restaurant, created by acclaimed French chefs, the Pourcel brothers.

Ian Jones, Senior Sous Chef at the Marriott Hotel & Country Club in Worsley Park, was cherry picked by Délifrance UK Ltd to represent the UK with his sandwich and was awarded fourth place among stiff competition.

Manchester-based Ian was selected following his reputation as an innovative and inspirational young chef and he was delighted to join representatives from across

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the world to present his crabbased focaccia sandwich before an international judging panel of culinary professionals.

During the competition, chefs from France, Germany, Sweden, Lebanon, Belgium and the UK were asked to demonstrate the creation of a sandwich using Délifrance bread that is original, nutritional, quick and easy to prepare.

Combining a filling of white crab meat with fresh mayonnaise and watercress, Ian served his unique recipe

on distinctive, Délifrance focaccia bread. He said: “I'm really pleased to have competed at international standard. It was quite exhilarating to see the large arena, the television cameras and the judging panel of top experts so I'm pleased with my performance under pressure. Although it wasn't a result I had hoped for it has given me the fire and passion to try again next year to bring the title home."

Ian Dobbie, managing director of Délifrance UK, said: “The competition this year was incredibly high and we are extremely proud of Ian and his impressive performance in front of a panel of highly acclaimed judges and television cameras.

The Lebanon entry already holds the "HORECA 2009" title for “Most Creative Sandwich” in the Middle East so we were beaten by a worthy opponent and look forward to 2013.”

What’s a Sablet I hear you asking? Unfortunately, this will have to remain a mystery for the time being. A Google search doesn’t bring up any sandwich references. It doesn’t seem to be a description of the sandwich – it was made on ciabatta bread – and the PR firm thought it might be an obscure reference to the French wine region Sablet, but sounds unlikely in this context. If we find out more, we will bring it to your attention. Alternatively, if you can help out, please let us know.

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NEWS

Future of UK foodservice London conference FRESH insights into the ‘postrecession’ UK foodservice landscape will be revealed in a conference to be held on April 13th by Bord Bia - the Irish Food Board.

Designed to bring UK operators and distributors head-to-head with cuttingedge industry trends, the Londonbased event will explore how the latest US foodservice developments will impact on UK business and how best to prepare for ever-evolving consumer behaviours.

Original research commissioned for the event by Bord Bia will examine how the global downturn has impacted consumer eat-out patterns and spending habits across diverse market segments. Turning to the future, industry experts will outline what they predict to be the dominant food trends of the coming decade.

Leading figures in food research and innovation, including Darren

Tristano, Executive Vice-President of US-based Technomic Inc and Charles Banks, Director of food consultancy thefoodpeople, will present at the event.

An exhibition showcasing the latest Irish food products as well as an interactive ‘innovation panel’ profiling UK operator success stories will also form part of the day.

Beatrice Blake, Manager, Bord Bia London comments: “It has never been more vital to take a step back, consider how we can adapt business models to meet current and future consumer needs and put practical steps in place to match these evolving expectations.

“This event will provide a fresh perspective on the UK foodservice consumer post-recession and give operators both the inspiration and the tools to not only survive, but to thrive in a challenging landscape.”

BSA Sandwich Designer of the Year underway THIS year’s Sandwich Designer of the Year competition has got underway, with regional heats held in the Food To Go section at the Northern Restaurant & Bar exhibition at Manchester Central,1-2 March 2011, the New Concept test kitchen in Glasgow on March 3rd, and the Bel UK Kitchen in Sevenoaks, Kent on March 7th. Full results will be in the next issue.

The final heat is scheduled for April 11th at Birmingham UCB, Summer Row, Birmingham.

Competitors are being asked to design a new sandwich recipe and the top two in each of the competitions will go through to the final at the Lancaster Hotel in London on May 19th.

IFE to host one-to-one meetings with senior foodservice buyers THE organisers behind IFE11 – the UK’s leading international food and drink event – are offering exhibitors an opportunity to get their products listed by some of the UK’s leading foodservice operators.

Senior figures from companies including 3663, Brakes, Compass, Musgrave Foodservices Ireland, Elior, Sodexo and Aramark, will be visiting the show on a mission entitled –The Key Buyer Initiative – to source the latest, cutting-edge products that could add a point of difference to their business.

Companies, large and small, have been given the opportunity to present their products in the hope of getting them into the

UK’s leading catering establishments.

Heidi Easby, group food development and innovations director at Brakes, said: “After the success of the inaugural Key Buyer Initiative in 2009, Brakes is looking forward to discovering

10 March 2011 SANDWICH & SNACK NEWS

new ideas and new suppliers to work with in 2011.

“We are looking for innovations and companies that will help us continue to offer high quality, value added solutions that help caterers reduce their

operating costs. Our customers need the edge to drive footfall and profits so menu appeal – such as ingredients with provenance and on-trend dishes – will be favoured as they will provide a real point of difference. The show is a superb platform to find such suppliers.”

Steve Jobson, Buying Director, UK and ROI at Sodexo added: “We’re naturally excited about the opportunities to source new products via the Key Buyer Initiative at IFE. We’re looking forward to meeting new companies and finding out about the developments that they believe will help us enhance our offering to consumers across the globe.”

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NELLIE NICHOLS

Sainsbury’s Fresh Kitchen Sainsbury’s has taken a radical step with the opening of its new freshly-made sandwich bar format, Fresh Kitchen. Nellie Nichols went along to see how the new concept measures up against the very best Nellie Nichols

N

early twenty years ago, the walk from Temple tube station to Fleet Street used to be part of my daily journey to and from work.

The route took me through the myriad of ancient beautiful buildings housing the chambers of our legal great and good, past the oldest Mulberry tree I know, overtaking along the way the clerks on their way to Court, weighed down by their boxes of files. This series of paths made up of the oldest of paving stones, worn into marvellous crazy shapes by decades of legal treading, took all of ten minutes to walk and brought me directly to the door of Pret’s new second head office. The first had been irretrievably damaged by the Bishopsgate bomb.

Today I am walking this same walk again and little has changed: the Mulberry tree is still in fine fettle, the gardens as perfectly manicured, perhaps the clerks a little better off for their trolleys, and I can’t help wondering as I look up before turning onto Fleet Street, who may be sitting at this very moment in my old office on the first floor.

If you had told me all those years ago I would be coming today to visit the new Sainsbury’s concept of freshly-made-on-site sandwiches, I wouldn’t have believed a word of it, but, to be honest, I’ve recently thought it was only a matter of time before one of the retailers tried their hand at it.

After all, can it be that difficult to prepare an extensive range of handmade delicious, fresh sandwiches in an on-site kitchen delivered straight onto the shelves?

I have to say I’ve always been one for first impressions. Call me impetuous; I call it having good old fashioned gut instinct - instinct of right, wrong, good and bad. Am I loving it? Does it feel right? Do I want to be here, do I want to get in there and buy the products; will I be ripping open packets as soon as I leave? We’ll see.

I’m met by order, functionality and a good modern everyday design it’s hard not to like. Lots of black tiles, slate-like on the floor and shiny brick-like on the walls, with wooden panels to soften it all off and retrostyle hanging glass lamps. Impulse purchases create the queue gangways.

The counter is sectioned into a small efficient hot food area and another

12 March 2011 SANDWICH & SNACK NEWS

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NELLIE NICHOLS for display. Credit card machines line the glass shelf. There’s a beautiful big close up photograph of a bacon roll very enticing. So far, so good.

The fridges take up an entire wall.

There is a multiple choice in the drinks category, not just Sainsbury’s own label but many others are here as well. But this is clever stuff because the average price of the Sainsbury’s drinks is well below a lot of their competitors’. They are retailing 750ml of water for £1.19, versus £1.50 in many outlets. Their smoothies and juices are only £1.29 against the standard £2.00 mark.

Even their bananas are 19p when

probably half of Fleet Street is selling them for 50p. This is competitive relevant stuff which matters in these hard times.

I’m wanting to buy most of the range of sandwiches and wraps and I’m assuming, as it’s well after 9am, they would all be out and lined up on the shelves like soldiers. But many are still being made, and when I ask the lovely lady who has rushed from behind the counter to help me on how long it’s going to take, the worrying reply is half an hour.

She goes on to explain that all the sandwiches are made by hand, in large batches and they all take time.

Perhaps this range is just a little too big and complex if it’s still being struggled with a few hours after

opening, but the extensive shelf space is there and has to be filled. It crosses my mind to tell her how to fix it and then I stop because they are working to their system which is none of my business really and it’s not why I’m here.

What is apparent when I look at what’s already on the shelves is the totally different bread. Instantly I can see this is far from the norm – I’m sensing a more open texture to the sliced in the wedges, which are also sporting the most glorious caramel colour. I later discover there’s an extra nice surprise as its crusts are embellished with delicious seeds.

The bloomers, cut in half and packed one on top of the other, show a fluffiness and a freshness which looks too good to eat. Now I’m excited because, if we are completely honest, sandwich bread is without doubt one of the hardest components to get consistently right. Time and again I find it dry, misshapen and cored, and a sad and disappointing accompaniment to its filling. Here they are baking on site and making sandwiches with bread so fabulously fresh it must be close on impossible to match.

So what of the sandwiches I hear you cry? Well, there is an extensive roll call of choice and they are without doubt good value. All the ones I tried were under £3, with the exception of the duck wrap at £3.49, and even some under £2. The Egg & Cress is carefully made with a layer of sliced egg in it but the egg mayo seems to have no seasoning at all and is totally bland.

The Tuna Salad again looks nice but the tuna mix is sloppy and wet and again is crying out for some seasoning to lift it up. The King Prawn is a good attractive sandwich made with rocket but I would have liked some tastier prawns.

The bloomers are without doubt my favourites because of the wonderful bread. The Chicken Bacon and Avocado is as tasty as it comes and is made with some lovely baby leaves. Here is an opportunity to get away with using such fragile produce with no impending shelf life to break them down. The Mozzarella Tomato and Pesto is deliciously basil tasting and without doubt one of the best I’ve tried in a long while.

Onto the wraps and the Chicken

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NELLIE NICHOLS

Avocado and Bacon has some fabulous fiery salsa in it, but strangely, I can’t find any bacon in it which is weird. I love the Falafel Humous and Carrot one, which must be a top vegetarian seller. The Duck Wrap is filled to the brim with grated carrot and odd half-moon slices of cucumber with no middles, neither of which are for me. I’m not sure why there are two different cuts of cucumber, as there is also a whole sliced version in the Tuna Baguette, yet neither of them are visible so I don’t see the point. Surely this is adding complexity to the kitchen it can ill afford?

There are two bagels, a Smoked Salmon and the one I’m trying: the New Yorker made with pastrami, sliced gherkins and mustard mayo. A good blokey bagel, lovely and edible, not chewy as they so often are.

I’m curious as to why all the baguettes are out so early, knowing the temperature of the fridges will uncrisp them in no time at all. When I get mine home, a Tuna and Cucumber, it has become more than quite chewy – I wonder why they aren’t put out later in the morning.

At lunchtime the whole counter morphs into a hot food station and this is where Sainsbury’s, with their huge knowledge of hot food, comes

“I have to say I’ve always been one for first impressions. Call me impetuous; I call it having good old fashioned gut instinct - instinct of right, wrong, good and bad.

Am I loving it? Does it feel right?” into its own. Cottage Pie, Lasagnes and Curries, Hot Roasts which can be put in rolls or taken with salads, the range changes everyday, offering choice and value that’s hard to challenge. This is yet another strong point of difference and feather in their cap that’s difficult to match.

So here’s what I think, and please bear in mind this is just my humble opinion, for what it’s worth. On many fronts I think Fresh Kitchen is a very clever concept offering great choice, value and convenience without doubt a model that will expand across the city with great success. But is it a good copy of the freshly made on site sandwich King? I don’t think it even comes close..

14 March 2011 SANDWICH & SNACK NEWS

The bread is well ahead, but the fillings for me seriously lack seasoning and that magic sprinkling of interest and deliciousness. Don’t get me wrong, they are nice enough sandwiches and there is undoubtedly something there for everyone.

But I was hoping for more generously filled packs, a little more bulging, perhaps an extra handful of leaf. There is more than enough room here for a shelf of guest appearances of special ingredients and recipes; some sandwiches and wraps of the week. Above all, I see an opportunity for far more flair, imagination and innovation.

Whilst there will always be a place for the tuna and egg mayos of this world, everyone likes a surprise or two and in the current competitive sandwich market that, in my view, is what the consumer now comes to expect. Get this right Sainsbury’s and you will be far closer on those royal heels.

Nellie Nichols is a food consultant and is contactable on W: www.nellienichols.com E: nellie@nellienichols.com The above is based on her independent views

S&SN_132_March11_p12-15_Layout 1 03/03/2011 14:02 Page 15

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S&SN_132_March11_p16-17_Layout 1 03/03/2011 14:02 Page 16

SANDWICH BAR PROFILE

Simply Eat

launches a franchise offer Simply Eat, the new Midlands sandwich bar chain, has just four stores at the time of going to press, but it has just launched its franchise offer, which it believes will give the brand fast growth and make it a force to be reckoned with on the high street within the next five years. Simon Ambrose speaks to Simply Eat’s operations director and co-owner Tanny Mohammed

T

he UK high street is awash with sandwich stores, from one off small shops that open for lunchtime crowds to the giants such as Subway. And then there are the new players, of which Simply Eat is one. Tanny Mohammed has played a large role in the development of this new brand, as a consultant at first and then as a board director. As the old adage goes, he believed in the brand so much that he bought it - well part of it anyway.

The sandwich chain, which is just under two years old, offers classic, good value hot and cold food at simple prices, and its owners believe that its format makes it an ideal franchise model for investors and budding food entrepreneurs. The prices are low – most of the sandwiches sell for £1 or £2 and there are lots of meal deals for around £3. All the

product is made in the shops by staff and displayed ready-made in chiller cabinets.

Tanny and his team believe that there is a gap on the high street for a sandwich bar offering traditional classics, such as paninis and baguettes with the formula of simple pricing, fast service and high quality food and service. Using his experience of providing operational consultancy to the likes of McDonalds, he was able to establish systems that make this four-store brand work ‘like the big boys’.

The other stand out element of Simply Eat is the quality of the store interiors and the brand, and this part of the operation was overseen by retail designer and Simply Eat director and co-owner, Pravin Patel.

The completion of this big brand look, feel and operation was what persuaded Tanny, Pravin and a third silent partner

16 March 2011 SANDWICH & SNACK NEWS

Tanny Mohammed

owner and director from the financial services industry, to take the brand into the franchise market.

Tanny explains: “We were stood outside of our Derby store watching people flock in with the frequency with which they were going into Greggs next door. We knew that our Derby, Wolverhampton, Halesowen and West Bromwich stores were doing fantastically well – but to see that scene crystalised our decision to move on the franchise offer.”

All West Midlands lads, Tanny Mohammed met the others randomly in the street as Pravin and the silent partner were stood outside their store one day.

Tanny worked alongside the other two in a consultancy role for a while and when he finished his MBA, decided to put his new found expertise into practice.

“Simply Eat was

becoming the perfect model of all that I had learnt. I had worked alongside some big players and knew that if we could get the branding and operation right, we would have cracked it and created something to roll out nationally one day.

“We knew our demographic, and Pravin just kept coming up with the best new locations for

S&SN_132_March11_p16-17_Layout 1 03/03/2011 14:03 Page 17

SANDWICH BAR PROFILE

stores. As we speak, we are looking in Nottingham and several other East Midlands locations for our own managed stores – and to be of more assistance to future franchise prospects. There are a plethora of empty prime retail units in the East Midlands, and as we have found in Derby, people in the East Midlands are as warm to our concept as

they are in the West Midlands.”

Simply Eat’s trademark orange interior does have quite a presence on the high street, especially on the miserable February morning that I visited. And as Tanny said, people did seem to be flocking into the Derby store in comparable measure to that of Greggs next door and Burger King across the street.

Other than its simplicity, low prices and obvious care and quality, the Simply Eat menu is fairly standard, but as Tanny says: “People like what they know and often have pre-conceived ideas about what traditional classics they want to eat.

We get a lot of passing trade, as they know the products we are selling already – not from us, but because people know what a panini is and we just provide the welcoming environment and attractive visual packaging that make them choose to buy one from us.

“Our format works well like this. We look like a national brand, so people assume that they have seen us before and that we must be big. We then sell them dishes that they already know, understand and have a taste for, with a consistency and quality that adds something new, yet reassuring for them.”

So to the franchise offer.

Simply Eat has launched its first company website and franchise brochure, both undertaken by i3 Media, and engaged PR company Tank PR, and launched an instore poster campaign to drive its franchise message.

Surely selling franchises is going to be tough in this climate? “We’ve just begun, so we haven’t sold any yet, but we have already had high levels of interest in our franchise model and are in serious talks with six interested parties,” says Tanny. “We would be happy to have doubled the size of the business by 2012. Perhaps we’ll have some East London locations by then and see some of the Olympics!

“In all seriousness though, we have worked hard to build a robust support network for our franchisees and the recession has shown that food sales remain high – even when cash is tight for consumers. The format

developed by our management team is proving to be extremely successful and we envisage that potential franchisees will be impressed by the support structure we have prepared for them and the excellent trading figures of our existing stores.

“We have worked hard to create and realise Simply Eat’s offer and we have achieved that by working to some simple core values.

We like to operate with integrity and honesty and to always strive to deliver quality at good value for our customers. We think that it’s important that every Simply Eat restaurant is a professional, efficient and friendly place to work, so that we get the best from our team and give them a rewarding workplace in which to progress.”

The license fee for a Simply Eat franchise would be £30,000, plus £50,000 upwards for the shopfitting, which is inclusive of tills and equipment. Simply Eat is also advising that franchisees should have £3,000 of working capital to hand. Finally, an annual management charge of 7% of gross turnover is payable monthly – which pays for the marketing and continued support of the franchisees in their business endeavours. www.simply-eat.co.uk

www.sandwich.org.uk March 2011 17

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EXHIBITION

IFE sandwich sector new product showcase IFE at ExCel, March 13-16, offers a great opportunity to see a number of new launches for the sandwich and café bar sector

A

bergavenny Fine Food Co. is a manufacturer based in South Wales, producing a wide range of chilled and frozen specialty foods.

Founded in 1981, the business is still 100% family owned and run.

Although dairy products such as goats cheese (Pant-Ys-Gawn Farm Welsh Goats Cheese) and flavoured cheeses (Tintern, Y-Fenni, Harlech & St. Illtyd) are still produced by Abergavenny, the company’s main business is now more focused on snack/finger foods covering categories such as oriental, Indian and traditional British.

Over the last two years, Abergavenny has moved to a new site in Blaenavon which has been combined with significant upgrading of equipment, a brand new customer suite and development kitchen.

Ashbourne Foods was formed to develop and market a range of food goods, based on the principle of being best in class in terms of taste.

Products incude flap-jacks, cereal bars, muffins and cup cakes. The key principle behind the products, is to use simple wellbalanced recipes, using natural ingredients wherever possible. It doesn’t use trans-fats, GM modified ingredients, or artificial colours or flavours.

The business currently has two brands, the indulgent Sugar n Spice products and the newly launched Naturally Nutritious healthy eating cereal bars.

Bottlegreen Drinks Co., a popular range in many sandwich and care bar drinks chiller cabinets, uses a unique cold filtering process, to create a range of adult soft drinks.

The range of award-winning cordials, lightly sparkling pressés and sumptuous sorbets contain no artificial flavours, colours, additives or sweeteners, says the company.

Dan International (UK) Limited is the marketing company for the Bertrams brand, a wide range of fruit, vegetable,

organic juices and smoothies.

Its range of more than 20 traditional, exotic, organic and functional juices, juice drinks and smoothies, are all produced under Bertrams Exclusiv or Bertrams smoothie brands.

The company reckons to have a penetration of nearly 90% amongst independent coffee shops and sandwich bars in London.

French bakery manufacturer Délifrance launched in the UK just under 30 years ago and today provides breads, patisseries, viennoiserie, brioche and savouries to the foodservice, retail, wholesale and contract caterer markets.

It will be showing innovation in the Provencette range, including new flavours, mini sizes,the launch, as well as new more convienant fully baked and individually wrapped pastries, and extensions to the pre-sliced speciality bread range.

Eurilait is the UK subsidiary of two French dairy co-operatives, Laita and Eurial Poitouraine, and one of the UK’s leading distributors of continental cheese and dairy products.

Eurilait’s market-leading brands include Soignon Goats cheese, which has an unchallenged position as the market leader, while Paysan Breton Butter, Brie, Camembert and Emmental are said to be a favourite across France, and with a growing reputation for quality, consistency and value for money in the UK and Ireland.

In 2002, Fresh! Naturally Organics started making a few organic sandwiches by hand in its West London kitchen.

“So we started making more, and now we have much bigger kitchens to make lots and lots of them (nearly 5 million sarnies every year) – all still by hand!

Organic is important!

“Really very important, as it means that extra care has gone into making sure that you get the very best, healthiest food around; we want to make sure that these ingredients are put to the best use possible, so you can enjoy damn fine organic sandwiches!,” says the company.

Products include a range of organic sandwiches, wraps, organic toasties and salads.

London Bio Packaging (LBP) supplies biodegradable or recycled packaging and eco cleaning products to the food and catering industry.

The company stocks a wide range of environmentally sound packaging and can also supply bespoke eco packaging.

LBP provides carbon neutral delivery throughout the UK and Ireland. It also provides what it says is the UK’s first closed loop composting service.

Petit Forestier provides refrigerated vehicles with both the guarantee of a total independence towards manufacturers and the provision of a unique range of vehicles.

From the design to the delivery of a vehicle, Petit Forestier advises at every stage: On the body: internal volume, weight, type (ambient/refrigerated; Panel Van/Box); On the equipment and options: side door, triple-rear doors, tail-lift, multitemperature, bulk-head, shelves, meat hooks, meat hoists, load-lock, thermocurtain;

18 March 2011 SANDWICH & SNACK NEWS

e

S&SN_132_March11_p18-19_Layout 1 03/03/2011 14:04 Page 19

EXHIBITION On the fridge: Chilled/Frozen specifications, direct drive/diesel independant, stand-by/road-only, single/dual compartment.

An innovative, award- winning craft bakery based in Somerset, Pullins creates hand-crafted cake bars, flapjacks and snacking products for a number of premium markets.

Other products include speciality breads and a range of handmade sandwiches in biodegradable packaging using its breads and regional, ethicallysourced ingredients.

Remmerco’s packaging and catering product range is almost exclusively made from differing types of plastics.

Its core range is made from PET and is thermoformed into different shapes and styles, the most disposable of the materials used but re-usable if cared for.

It also supplies injection-molded polystyrene and AS plastics in the bowl and platter range. When finished in the Aqua style these products resemble glass and provide an elegant presentation medium.

Southover Foods has been making award-winning cooked meats for twenty years with an extensive product range and manufacturing and wholesale expertise.

Its meats have gone on to win numerous awards, including a raft of Great Taste Awards, Excellence in Food and Drink and BPEX awards amongst others.

Both its units operate to strict EFSIS approved guidelines and its QA/QC department uses a unique system that guarantees the highest level of product and service control possible, says the company.

Cheese Cellar is a company with a long history of supplying quality cheese and ingredients to the foodservice industry.

June 2009 saw the three original owners of H&B Foods complete a management buy-out from The Novel Group Ltd, when Jonnie Archer, Nick Martin and Simon Yorke resumed control of the business and reestablished its Stewarts Road site as Head Office. The original Cheese Cellar premises in Ellerslie Square became a stock holding site.

Its strategy is to be the supplier of choice for the foodservice sector for speciality and/or quality foods with respect to cheese and dairy products and certain speciality food ranges.

It can also slice, wedge, grate or shave a variety of cheeses from hard to semi-soft.

Erlenbacher, a manufacturer of premium frozen cakes & desserts for the foodservice industry, is featuring its products at London’s IFE. The new offering has a strong emphasis on fresh fruit, with additions such as the Summer Dream PapayaSweet Lime Cup - a new seasonal combination of sweet lime, yoghurt and fresh papaya, available for delivery from March but can already be preordered. The cup range will see new flavours throughout the year to reflect the seasons.

Tel: 01992 641641 email: sales@martinmathew.co.uk www.martinmathew.co.uk

Other new products include the Tiramisu Cup – a result of the success of erlenbacher’s Tiramisu slices.

London Bread and cake co ltd is one of the largest independent companies, producing over 100 sandwich breads and 60 deli bar products, as well as various cakes. It distributes throughout London and the South East.

The company sources flour from wheat grown around London, a trip of around 100 miles from field to mill, to bakery, to customer.

Rational will be showing how caterers and retailers can cook perfect pies, pastries and pizzas, as well as a whole host of other products, from roast chickens to chips, all at the touch of a button, in the company’s award-winning SelfCooking Center. All staff do is put the food in, select the type of food from the control panel, and press the button.

Ivory & Ledoux’s Tuna range consists of Tuna Chunks in Brine and Oil packed in Canned or Pouch format under the Fontinella or Sombrero labels, with Own Label Tuna also available.

Product comes from all over the globe from fully accredited factories with BRC or Efsis accreditation. Full Specifications and samples are available upon request.

We offer an extensive range of premium quality ingredients for the Sandwich & Snack market.

S&SN_132_March11_p20-21_Layout 1 03/03/2011 14:05 Page 20

Chinese

crackers Witney, Oxfordshire is positively heaving with sandwich bars and cafés, like most other small market towns these days. The oldest and busiest of them all is fresh baguette specialist Sandwich De Witney, founded and run for the last 13 years by Henry Mo, originally from Hong Kong. A trained chef, he’s successfully adapted a number of Chinese and international recipes for the sandwich environment How did you start up?

I was brought up in the restaurant trade and I myself have opened up Chinese and English Restaurants. I decided I could do with more time for my family, my friends, my badminton and Church on Sundays. So really, the idea was born out of working less or rather working fewer unsocial hours.

Sandwich De Witney started off back in 1997, just like other sandwich bars selling all sort of products such as ready-made sandwiches, baps, jacket potatoes and pies, as well as doing outside catering. It was a learning curve.

Then for the sake of consistent quality and efficiency I quickly introduced freshly baked baguettes made to order only. That way I could keep up the freshness, speed, value and choice of fillings.

Have you thought of expanding into a bigger premises or opening more shops elsewhere?

I have a third share in a number of other successful sandwich shops using the same concept and menu including Baguette 81 in Banbury, KK Cappuccino and Baguette Bar in Oxford, Baguette De Moet in Andover and One Stop Baguette in Leicester.

I would not expand to a bigger shop in Witney for sentimental and practical, as well as strategic reasons.

A few years ago I made a mistake of expanding too fast into a few other shops in Buckinghamshire and ran into a bit of trouble. But useful lessons learnt are now benefiting customers.

Really busy sandwich shops seems to be those run by couples who have a real passion for developing good food; having restaurant experience also helps.

How have you managed to be so consistently successful over such a long period?

It’s hard to pin down the reason for our success really. Yes, we have had a queue every day for the last 13 years or so, especially at lunch times - on a sunny day the queue outside the shop stretches right across the next two shops. But they don’t mind queuing as they know that they will be getting a quality baguette.

The main reason why customers keep coming back and often bring their friends with them is that our baguettes are fresh, tasty, quick and good value. We pay great attention to detail when it comes to freshness. And the thing with freshness is that the more customers you have the fresher the food will be.

Who are your regular customers?

We have all sorts of customers… from elegantly dressed executive ladies and

20 March 2011 SANDWICH & SNACK NEWS

gentlemen who come in a few times a week, to the elderly, students and builders who buy one for breakfast and another one as lunch.

Other regulars include pub owners, chefs, shop keepers. And we are very proud to have some regulars from other towns that drop in to buy a few baguettes each time they visit relatives and friends in the area. We have drivers from as far as north England who visit us each time they come up the A40. So we must be doing something right. And we are getting

S&SN_132_March11_p20-21_Layout 1 03/03/2011 14:05 Page 21

expecting the unexpected.

But our best sellers are undoubtedly our own oven-baked Chinese chicken-breast baguettes, marinated in five-spice and covered in a syrup-like sauce, and the specials, where we try out new ideas and often even better value. Classic fillings like coronation chicken and tuna & sweetcorn are good sellers too. But it is so important to do the simple classical ones well, as well as to keep coming up with new concepts. Our seasonal special of sliced turkey, stuffing, bacon & cranberry sauce has also been a good seller.

more and more young mums coming in with push chairs just before lunch time to avoid the long queue.

What are your best sellers?

Over 90% of our customers buy our fresh baguettes, made to order. There are over 40 types of fillings on the menu, but customers often come up with their own unusual combinations such as Ham with Crabstick and Avocado and Chilli Sauce, or Rare Home Roast Beef with Brie and Prawns! We are quite used to

What is your personal favourite?

At the moment my favourite is our Chinese Roast Duck, which was originally made only on Tuesdays as a Special as it is very labour intensive. It is now made each day due to popular demand.

The Aromatic Roast Duck meat is shredded: the Five Spiced Duck skin is separately crisped in the oven, then finely chopped into powdery form before mixing them back into the Duck meat with a hint of Hoi-Sin (Plum) Sauce. After that, finely chopped fresh carrot and spring onion are added.

Customers can ask us to add into the baguette their choice of salad and/or extra sauce.

My daughter Yasmin loves to try out new combination fillings in her

baguettes. At the moment her favourite baguette is filled with a touch of mango chutney & chili sauce with sliced ham, grated cheese & spring onion, avocado and a thin layer of onion and lettuce. I am sure she’ll come up with something different and unusual soon. There are just endless ways in coming up with a ‘rainbow’ baguette of your own.

How do you manage to keep pulling in the punters?

Not expensive décor or fancy gimmicky meal deals and not over the top customer service. I mean I would rather have average service but great food, than great service but average food. Of course customer service is also important. Our regulars are just like old friends. But consistent great food is the best form of customer service.

What are your influences?

In a lot of countries, the best food is found in the street stalls – street food. Lines and lines of small food stands, each specialising in their own specialty. Real good honest, no pretence, freshly cooked delicacies, made in front of your eyes, that have been proven at home then passed down by previous generations. It’s a bit like entering a food tasting party preparation kitchen really, where there is a display of cooking skills; you can feel the heat and you can see and smell the action.

www.sandwich.org.uk March 2011 21

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SAL ADS/PRODUCT DEVELOPMENT

The World of

Micro Herbs Tom Allen, Buckingham Foods’ senior development chef, is really taken with micro herbs, particularly after a recent visit to look at Westland’s Wow Micro Leaf range, as he explains here

M

icro herbs: they are everywhere you look - in numerous television programmes, magazines and at any decent restaurant you choose to visit.

With Noma being voted the World’s Number One restaurant and creating stunning dishes inspired by nature, decorated with edible flowers and foraged plants, this is an aspiration for any young chef.

I know, as one of many development chefs, that there has been a continuous push to use these little leaves in many products, exploring their visual beauty and the intense flavour burst, as well as the opportunity to create some health claims around products.

We are now starting to see these little beauties being used in retail products, which is great to see, but we are still playing it very safe with our flavours.

Knowing there are so many varieties of these little leaves, I decided to go and see what we were missing out on!

I headed over to sunny Evesham, the land of green houses, to visit Westland Nurseries, who specialise in growing micro herbs and, boy, do they know what they are doing - their green houses are seriously impressive. Once I had my overcoat and hair net on, having given my hands a scrub, I entered a clean packing room with an aroma of the citrus / floral coriander, which was being cut at the time.

I followed the room around to see

the seeds being sown on huge trays lined with recycled fabric. They are then passed through to another room to germinate before entering the greenhouse. Once inside the greenhouse I instantly felt relaxed: there is a real peaceful feel, and an amazing view to take in, with row after row of micro herbs at different stages of growth, and an amazing array of colours, which is really quite breathtaking. I am sure my amateur pictures don’t do it justice!

Currently Westland grow 28 varieties of micro herbs under the Wow brand, from baby Green Basil to Purple Shiso, with every leaf having its own unique flavour. More often than not you see micro herbs being used on top of a dish or around a dish as a garnish, which is great as they look stunning and there are enough herbs to

22 March 2011 SANDWICH & SNACK NEWS

pair with any dish you could create.

I have been looking at using the herbs as a main ingredient in a sandwich, salad or wrap through creating my own oriental leaf mix of Mizuna, Coriander and Purple Shiso; also, to use the herbs in the way we would traditionally make a bouquet garni; as well as pairing fish with a salad of Red Vein Sorrel, Celery herb, Flat leaf and a pinch of Salad Fennel.

This has been a triumph in delivering flavour to products which are so often lacking due to nutritional challenges.

Knowing what is currently available in the Wow Micro Leaf range, I was intrigued to know what is next for Westland Nurseries and how they were pushing themselves to satisfy the everevolving demand from the top restaurants?

I was taken to the experimental green house where plants are being grown for some of London’s top restaurants. This was really exciting for me to be faced with plants I had not ever heard of, let alone eaten!

Picked straight from the plant, I was tasting Scurvy Grass, Seathorn Plantain, Bronze Fennel, Sea Fennel, Rock Samphire, Wild garlic, Blue Nasturtium and Alaskan Nasturtium, which was simply incredible - an instant burst of lemon, almost lemon sherbet, but savoury turning to a hot radish flavour.

I have to say, walking out I was a little overwhelmed, but inspired as to the opportunities that lay ahead.

S&SN_132_March11_p22-23_Layout 1 03/03/2011 14:05 Page 23

We

Salad We have a love for salad, which is reflected in the way that we do business. Why not share our passion and see what we have to offer!

Hazeldene Foods Limited Walthew House Lane Martland Park Industrial Estate Wigan WN5 0LB t 01942 219910 f 01942 219920 e enquiries@hazeldene.co.uk www.hazeldene.co.uk

S&SN_132_March11_p24-25_Layout 1 03/03/2011 14:06 Page 24

SAL ADS

Growing sandwich industry appetite for innovation The sandwich industry is increasingly looking for innovation and added-value from its salads suppliers, against a background of changing climatic conditions in European growing regions and now political instability in North Africa. Simon Ambrose talks to Andrew Boakes, Southern Salads’ managing director

T

hese are interesting and challenging times for UK salad processors, faced with the problems of continuity of supply from key European growing areas and now political turbulence in North African alternative sources.

Meanwhile, there are the challenges of meeting the demands of a growing sandwich industry appetite for innovation, pressure to source locally, and a real need to develop new varieties that will both improve yield and stand up to changing climatic conditions.

Faced with such a complexity of factors, it’s likely to be only the fittest that will survive and Southern Salads, a key supplier to some of the major manufacturing names in the sandwich industry, is beginning to look fitter than most.

Following a meteoric rise from a small family-run business to a multi-site operation in just a few years, the company expects to become market leader in the industry this year and innovation is now firmly at the heart of the business, which has seen enormous change in the past few years.

Its success in the sandwich industry has already been considerable.

Sandwich manufacturers are already using their leaf ingredients, and growth from sandwich accounts is expected to boost its turnover by a 15% this year.

The market is changing fast and health-driven demand has been a key factor behind current growth. Over the last 12 months a lot of their foodservice customers have started to promote

healthy ranges from product categories that are not traditionally considered healthy eating.

It is re-launching salad bar offerings for one of the largest pizza companies in the high street this year, for example, and also launching a superfood salad nationwide in the next four weeks, with a foodservice food to go chain in the high street.

“Superfood salads are really popular at the moment, with ingredients like pomegranate seeds, broccoli, spinach and beans all popular,” says Andrew Boakes, managing director.

What are sandwich manufacturers looking for? Innovation is one key factor. On that front, Nellie Nichols, recognized as one of the major forces in development in the sandwich industry, has been heading up the company’s innovation team on a consultancy basis for the last 14 months, with the target of developing ground-breaking products specifically for key customers.

Added-value is the other major driver. “Customers know that you can’t reduce prices anymore because you have got raw material costs increasing due to weather conditions, rising oil and packaging prices, and then there’s also food inflation. On leaf, there is more of a demand for a robust, high yielding product or a better tasting, locally growing product, where producers like us can add value, rather than cut costs and drive prices down.

“We are adding value by developing different Cos and Iceberg varieties, with higher yield for the grower and

24 March 2011 SANDWICH & SNACK NEWS

processor and less prone to ‘pinking’.

We are just trying to be a little bit clever with what we have got and limit the impact on food prices this year.

“We’ve linked up with a seed company that is currently looking at growing Iceberg and Cos that are resistant to disease and defect such as tipburn, as well as looking at multi-leaf varieties which can be harvested straight from the fields without further cutting, and processed. It’s not shredded, you just wash and pack, and gives more premium baby-leaf appeal such as babyleaf red oak or baby green oak. It’s a mixture of looking at existing leaf varieties and coming up with the

S&SN_132_March11_p24-25_Layout 1 03/03/2011 14:06 Page 25

SAL ADS

innovation.

“It’s true that prices have shot up, for a variety of reasons – onion prices, for instance, have gone up by around 50% because of the flooding problems in Poland, increased demand from Eastern Europe and Russia, who are no longer exporting, and lack of storage facilities in the UK.” Unsurprisingly then, the pressure is on to keep costs down by developing locally sourced product and extend the growing season. This will result in exciting developments in the future.

Interestingly, the company is already getting considerably more demand for locally grown and seasonal product,

better adapted to cope with changing environmental conditions. It is currently offering summer products, grown locally in Kent for six months of the year, including an Iceberg and Cos lettuce, which require less water during growing and harvesting. It is also growing varieties that are higher yielding, so they are less wasteful for the company and sandwich manufacturers, as well as delivering provenance.

Outside of the UK growing season it purchases seasonal products from abroad, which increasingly calls for good sourcing skills, with a variety of climatic extremes coming into play recently.

“A key theme for us this year is security of supply,” adds Andrew.

“Ensuring we have a contingency for all different ingredients, no matter what the weather, is one of the key drivers.

The biggest issue in the last 18 months, particularly Spain has been the weather.

2010 was the worst winter in Spain for 25 years, and the growing regions of France, Spain and Morocco, were all affected by cold, wind, rain and snow for a period of three months. Cold temperatures are still affecting product availability this winter.

“Ever-increasing demand on exports from Spain over the next decades is not sustainable – so many European countries are relying on Spain in the winter and lack of availability at times inflates prices and it can’t cope with the demand on occasions.

Fortunately it is coping with the volume at the moment. We source from Spain and the Canaries for leaf, tomatoes and

cucumber. But we also increasingly source from North African countries such as Morocco and we have links into Tunisia, although, luckily, we are not bringing anything out at the moment with the recent events, anything coming out of North Africa is a challenge.”

It also has its own company in Poland that grows mushrooms and imports tomatoes, cucumbers and onions all year round. It has a company in Belgium that operates a high-care fruit processing facility and then, of course, it has the Tonbridge site in the UK that supplies leaf.

With such ready access to European markets it is now able to supply all the products that are used in sandwiches, including premium products such as multi-leaf, which are proving more and more popular with sandwich manufacturers.

The other major development at the company is to ensure that it has ‘bug-free’ lettuce. “The chemicals and pesticides that you are allowed to use to treat the land and grow the crops are reducing year by year, so we are investing this year in a state-of-the-art debugging system that virtually guarantees bug-free lettuce, which we are looking to promote in the sandwich industry. I imagine this will become an industry standard.

“We invested a million pounds last year on new wash lines for sandwich leaf and we are looking at another million this year in optical sorters, debugging belts and further expansion on the Tonbridge site, aimed mainly at building up our presence in the sandwich industry.”

www.sandwich.org.uk March 2011 25

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SAL ADS

Single cut variety leaves offer a longer shelf-life Simon Hendry, technical director at Hazeldene, takes a look at a potential new trend - single cut variety leaves - following a surge of interest from both growers and customers

H

azeldene, based in Wigan, is one of the UK’s leading freshly prepared salad suppliers, working with some of the key players in the industry, such as Subway, Greggs, Nandos, Wagamama and the Co-op.

Additionally, it supplies some of the leading retail sandwich manufacturers and national foodservice distributors, including Reynolds.

The company specialises

in ready-to-eat leafy salads, but also provides a range of sliced products and sandwich vegetables (tomatoes, cucumber and prepared onions) for inclusion in bagged salads, sandwiches, wraps, salad bowls and stir-fries. It also aims to offer customers a variety of solutions in high care salad and vegetable ingredients.

Single cut variety leaves can offer a longer shelf life, which inevitably could

26 March 2011 SANDWICH & SNACK NEWS

help sandwich manufacturers, retailers and foodservice distributors.

Hendry says: “The salad sector and consumer tastes are continually evolving and are embracing new and different ingredients and technologies. It’s up to us as salad suppliers to ensure we are monitoring and adapting to these changes to cater for our customers and ultimately the end consumer.

“At present, it is the single cut variety leaves that are providing some great opportunities and attracting the interest of growers and customers.

However, as with all new developments, they can also pose some challenges.

“These single cut types are variations on traditional lettuce oakleaf, batavia and butterhead types (to name but a few!). They can be farmed like baby leaf varieties in that they are planted at high density, however, they are allowed to become fully matured plants, grown to a certain size, with leaves generally shorter in length than standard head lettuce.

“The varieties can offer a lot of potential benefits, including longer shelf life as there are less cut surfaces, meaning the product stays fresher for longer, maintaining

excellent taste whether it’s in a bag, within a sandwich or in the salad bar. Additionally, the leaf itself is more robust and consequently the texture of the finished product is also improved.

“The products can also be harvested in two very different ways, by hand or through the use of mechanical harvesters.

Mechanical field harvesting can be a more efficient process, as the heads only require a single cut, which leaves the ‘butt’ in the ground. Therefore, once the product reaches the factory, the leaf potentially requires no further cutting (subject to customer specification) and needs only to pass through the washing and drying processes prior to packing.

“However, as with any new development, this technology does present both growers and processors with some potential challenges. For example, the density of the plantings can make it easier for pests to enter the heads, for diseases to spread across the field and also for weeds to grow amongst the crop. It is therefore extremely important that suppliers, like us, work closely with breeders and growers to create processes that suit this up-and-coming technology.”

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NEW PRODUCTS

‘Phat Food to Go’ concept Arkady Celebrates 100 Years as the first name in bread ingredients The Arkady brand is 100 years old this year and bakery ingredient manufacturer CSM is paying tribute to both past and future of the brand with a host of bakery industry focused celebrations and initiatives.

From the creation of some fabulous, up to the minute new bread recipes developed by the CSM technical team, to a series of special centenary promotional offers that will help give bakers a boost to their bottom line, CSM United Kingdom are keen to make this a birthday to remember.

The Arkady brand – First for bread ingredients expertise – has a long and prestigious history and represents unrivalled innovation in the bakery industry, being the name behind the introduction of bread improvers and dough conditioners into the UK in the 1920’s, says the company.

Having developed some of bakery’s most trusted ingredients ever since, Arkady is committed to continuous long term in-depth research designed to keep them at the forefront of bread making technology, which is translated into practical solutions to enable bakers to produce consistent quality products.

The name Arkady itself predates the 1920’s, being formed in 1911 from the initials of the research chemist sponsored by a chain of American bakeries; Dr Robert Kennedy Duncan – RKD –hence the name Arkady!

Tel: 0800 783 4697 www.csmglobal.com/uk.

The award-winning Phat Pasty Company has just launched the ‘Phat Food to Go’ concept with a range of bake-in-pack, handmade Cornish pasties and savoury pastries.

The brand’s unique breathable paperbased packaging allows the product to be baked from frozen in the sealed wrapper, and handed to the customer to eat straight from the pack.

To complement the funky branding, each of the pasties has a twist: Spicy Chicken & Chorizo Pasty has chilli flakes sprinkled on the pastry giving it a real kick. There are also cracked black peppercorns sprinkled on the Classic Peppered Steak Pasty, and a parmesan coating on the Seriously Cheesy Pasty.

Winning a Commendation Award for Innovation at last year’s lunch! Show, the packaging provides visual impact and functionality. It’s hygienic, clean and simple for the retailer – no additional packaging, no food handling issues, and no contamination concerns, says the company.

“The ‘Phat Food to Go’ range is ideal for coffee shops, sandwich bars, pubs, clubs, sports venues ... and a great addition to your food offer,” it adds.

The range will be available nationally through 3663 from April, and to support the launch, Phat is offering fully branded countertop units ‘free on loan’ to the first 50 operators to sign-up for the full range. phatcontroller@phatpasty.com

Snowbird names new npd manager Snowbird foods has completed its senior management team with the appointment of Jonathan Lillie to the key post of new product development manager.

Part of the VION Food Group, North London-based Snowbird is the leading UK manufacturer of fully cooked and frozen sausages and both meat and stuffing balls.

Mr Lillie, who reports to managing director, Philip Paul, previously worked in the North East for Cheviot Foods and, latterly, for Northumberland Foods

where he focused on value-added frozen vegetables.

His appointment follows the recent announcement that Richard Martin has been named in the new post of operations manager with responsibility for production, engineering, health and safety.

With 42 years’ experience in the food industry, Mr. Martin has worked at a number of VION locations, including Winsford (Cheshire) and Haverhill (Suffolk).

Tel: 020 8805 9222.

Cooking with the care-free combi steamer Combi steamers are a great way for retailers to cook take-out food for customers, from pizza to pies to Danish pastries, bread, roast chicken, baked potatoes and even chips. However, these multi-tasking cooking machines use water and that means limescale, which is a major headache for users.

Now Rational's SelfCooking Center frees retailers from the worry of limescale build-up via a CareControl feature that flushes out the water-borne minerals that cause limescale deposits. And CareControl means there's no need to fit a water softener to the combi, because

27 March 2011 SANDWICH & SNACK NEWS

even in hard water areas the SelfCooking Center is always limescalefree. CareControl automatically monitors the SelfCooking Center and tells the operator when the unit needs cleaning and descaling. At that point, staff simply put a 'Care Tab' into the unit's drawer (call 01582 480388 or visit www.rational-UK.com).

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Weathering Special the recession With trading conditions currently tough for independents, Jill Sutherland, award-winning Taste sandwich and café bar owner and author of ‘Start and Run a Sandwich and Coffee Shop’, looks at the issues, and recommends some steps that fellow owners can implement in their own outlets

I

t’s fair to say that 2010 was a difficult and confusing year for many independent sandwich bars and cafés. The recession has truly pinched customers’ purses, and for many it has became the norm to ‘spend a bit less’ and be more frugal with their money.

Keen to keep on top of changing consumer spending habits, and in order to be able to react fast with solutions, we began tracking any changes in our customer buying habits from late 2009 onwards.

What we found was that customers were gradually adjusting their daytime food and drink spending habits, and that over the course of 2010, they became more and more comfortable with spending less, and seeking out ways to save more.

Our own experiences were matched by the various independent cafés who approached us for advice throughout 2010. For the vast majority it was the issue of decreased

customer spending, and dips in the number of customers during key times of day such as breakfast, and midmorning trade.

For all of them the issue was the same: regular customers were still visiting, and seemed just as happy as they’d always been… but they were coming in less frequently, and when they did they were spending a lot less.

For independents this climate has resulted in much soul searching…after all business is personal. Why are they not coming in anymore? Are we doing something wrong? Don’t they like us anymore?

If you are certain that your standards are still just as high, that your food offering is fresh and appetising, and your staff friendly and helpful, then the answer is you’ve been hit by the new breed of moneyconscious consumer.

You’ve got to get smart, and be as flexible as possible to adapt to this changed landscape. It might take a

28 March 2011 SANDWICH & SNACK NEWS

few months, but you can get things back on track, and whilst you are unlikely to see customer spending return to the boom days of 2006/07/08, you can enjoy a busy, thriving business that turns a healthy profit.

Let’s look at some key points: Menu Adaptations The menu that worked for you before the recession is not necessarily the one that will enable you to succeed within it. Believe me, I know that one of the joys of being an independent sandwich and café bar owner is that you can experiment with wonderful sandwich ideas and artisan breads.

I love the fact that I can keep the menu brimming with the kinds of sandwiches that pre-packed chain competitors could only ever dream of producing. However, this ‘premium deli’ approach and style of menu

S&SN_132_March11_p28-29_Layout 1 03/03/2011 14:10 Page 29

comes at a price, and so it won’t necessarily be what customers are looking for when they are on the hunt for lunch.

It’s a fine balance: after all, you don’t want to forget what your business is all about, but it would certainly serve you well to consider ways to offer interesting food… for less.

Perhaps consider introducing a quality filter coffee, if you’ve concentrated on espresso machine blends before… thus enabling you to compete in the ‘around a £1’ coffee market etc.

Promotions and Offers – With produce costs so high, it’s often difficult to see how a promotion or special offer on food or drink can be workable for an independent. But with the big chains literally saturated with deals, and sites such as Groupon and LivingSocial in widespread use, you are left with no real choice.

To appeal to today’s consumer, in today’s climate, you do need to have some promotional offering. This does not have to be a meal deal, or a permanent slashing of your prices. I actually would advise against this.

After all, once you’ve gone rock bottom with your prices, your back is against a wall, and you’re no longer able to be about quality and freshness (the calling card of the independent).

As an independent, it’s actually far better to be flexible and reactive, providing your customers with great deals that regularly change, or respond to a particular event, day of the week, type of weather etc.

Perhaps consider a promotion on soup on a bitterly cold day, or a ‘2 for 1’ deal on bacon sandwiches the Friday of payday (lots of hang overs!). This kind of reactive promotion works best if you are able to update your blackboards and A boards virtually daily, and even better, if you’ve collected

an email list of local office worker customers who you can send a friendly ‘Offer Email’ first thing in the morning.

Remember, sometimes an offer is beneficial to your business if it simply gets people in the door, not necessarily making masses of money.

This is called a loss leader. We’ve started selling a cheese toastie for £1.

It doesn’t make us much money, but boy does it get people in through the door, and they always buy a coffee, and often a bowl of soup!

Staffing and Efficiency One of the most important things to consider when looking at ways to increase your customer base, and their spending within this climate, is efficiency.

There’s no point in introducing an offer that’s so good it requires you to employ extra staff just to service it.

Think smart. Develop offers and promotions that are quick and easy to execute and serve. This way your additional profit does not go straight on increased wages, and you’re able to still provide the high level of service your customers are used to.

For example, if you’re considering introducing a filter coffee onto the menu, pour it immediately for the customer when they order it, don’t have a waitress take it to their table as you might with more labour-intensive coffees such as cappuccinos. If you are creating a special offer on

a sandwich, make sure it’s a sandwich that is quick and easy to prepare.

Today’s customer is not as relaxed about parting with their hard-earned money, and definitely don’t feel they need to treat themselves every day.

So you have to keep wowing them with your high standards and fresh food, whilst at the same time making them feel like they are getting a bargain. It’s a challenge, but one all independents are more than capable of meeting.

Jill Sutherland, award-winning sandwich bar owner and author of ‘Start and Run a Sandwich and Coffee Shop,’ helps other sandwich bar and café owners, as well as prospective owners, with advice. If you have a question for Jill, please email info@sutherlandcomms.com Jill and her husband Richard are now offering people the opportunity to open their own Taste, through their new franchise scheme.

Visit www.tastesfresh.com to find out more.

www.sandwich.org.uk March 2011 29

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SANDWICH MANUFACTURING

Reducing giveaway and

improving traceability Middlesbrough-based sandwich manufacturer ‘On A Roll’ has recently utilised a Stevens Group ingredient control & traceability system to reduce ‘giveaway’ and further improve on BRC traceability requirements

‘On A Roll’ Sandwich Company, makers of the “Pick of the Pantry” sandwich range, specialise in the manufacture of upmarket sandwiches and rolls to hotels, football clubs, colleges and hospitals in the northeast.

Owned by husband and wife team James and Helen Stoddart, they moved to new premises on Riverside Park Industrial Estate, Middlesbrough, having outgrown the base where they launched the business in 2007.

The business has produced ‘over budget’ performance each year and the company has an efficient operation where its products are produced by over 70 committed staff.

“As we started growing our business, the need for improved ingredient control became apparent. In addition, as we grew, the need for very high manufacturing practices meant that the time had come to invest in an ingredient control system,” said James Stoddart.

The fact that all

sandwiches are prepared by hand and require a number of different ingredients, can pose difficulties in keeping track of individual amounts used and that correct quantities are added to ensure a consistent product.

It opted for a system from the Stevens Group, a company which has extensive knowledge and experience in the area of formula control and inventory management (raw ingredient and finished product).

One of the key benefits has been ingredient savings.

“We’ve found that it made us become a better company.

We’re more streamlined in how we do things and know if any waste is occurring; previously we weren’t keeping those numbers.

Now that we can record those figures, our employees are more aware of what they are doing. With the waste now eliminated, money is saved.”

The system installed provides traceability from receiving ingredients through to the finished inventory.

Seven ‘Vantage’ Touch Screen Terminals are connected to

30 March 2011 SANDWICH & SNACK NEWS

weighing platforms and label printers which enable the manufacturing plan to be communicated with the production team.

The system has virtually eliminated time-consuming paper based production and traceability records, as well as providing up to the minute stock control and “touch of a button” mass balance on all raw materials and packaging.

The formulas for sandwich fillings are entered into the PC Server via the recipe formulation management software. The system allows management to enter and determine the exact recipe characteristics, including individual ingredient tolerances and how the products are added.

For instance, recipes may be a mixture of weighed proteins and salad based ingredients – both of which are weighed to tight tolerances (enforced by the system) to produce a consistent taste and texture to the finished sandwich.

The system calculates the amounts of individual ingredients needed and downloads the order to the

relevant station, providing an effortless formulation process, with the large screen prompting the operator throughout as each correct amount of ingredient is added. The system will not allow the operator to continue if the incorrect ingredient is selected or the wrong amount added.

Detailed instructions relating to product characteristics are also flagged up to ensure adequate HACCP requirements are met.

After the recipe formulation process is complete, the Mass Balance is transferred to the line ‘take-away’ portion control scales. Four scales have been installed onto the line and these scales are used to accurately control the amounts of fillings placed into the sandwiches. This process ensures than the exact amount of filling is placed into each sandwich and situations of ‘too much’ or ‘too little’ are eliminated.

The net result is product consistency. In addition to the product consistency benefits, full lot number traceability enables accurate

S&SN_132_March11_p30-31_Layout 1 03/03/2011 14:11 Page 31

SANDWICH

‘usage’ data to be extracted for calculating yields at the control points.

The end result is a remarkable system which can trace an ingredient through the manufacturing process to a finished product. In the event of an ingredient recall, it can provide customers with the assurance that it has 100% visibility of which ingredient has been used, how much and when.

Toby Hawkins, Stevens Group’s commercial

manager, comments: “Stevens is a company which prides itself on thinking outside of the box to deliver solutions which eliminate paperwork and provide customers with a return on investment. The team at ‘On A Roll’ are forward thinking, innovative and appreciate that traceability can be turned from being a BRC headache into something which can be used to deliver real business value. Above all though, they make an excellent

sandwich and we always enjoy our lunchtime visits to their factory!�

This article was first

published in a Sandwich & Snack News Technical Supplement in November last year.

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S&SN_132_March11_p32-33_Layout 1 03/03/2011 14:12 Page 32

BAKERY AND SNACKS

Pick of the

munch With 6.4 billion on-the-go snacking occasions each year, operators can’t afford to ignore the category built on impulse and temptation. SSP UK brand director Steve MacDavid, who looks after brands including Upper Crust, Millie’s Cookies and Caffe Ritazza, here gives an insight into what influences decisions across the portfolio

F

rom sweet treats to pastry products, bake-off to breakfast bars, on-the-go snacking is a growing sector – with a seemingly endless list of categories. When you consider that 57% of adults say there are not enough hours in the day and the average Briton spends an hour each day travelling, it is hardly surprising that two in three Brits snack on the go – creating a market worth £5.6 billion in the UK alone.

That’s why on-the-go snacking is as important as any other market for SSP UK, the food travel experts operating more than 700 units across the country.

Time to ‘travelise’ Quality, convenience and price will obviously be important factors in any market but for on-the-go snacking, we place great emphasis on ‘travelisation’.

It is about working with suppliers to meet consumers’ requirements when eating on-the-go, making the whole experience as enjoyable as possible – at a point in their day when it would be all too easy to get stressed.

This concept of travelisation has led to some innovative developments in products and packaging across the SSP portfolio. At Caffe Ritazza for example we have introduced greaseproof paper wraps for hot sandwiches or paninis and at Millie’s Cookies we took notice of consumer buying trends to make sure every purchasing possibility was catered for in our packaging range – from single cookie bags to treat boxes for 12 cookies.

While the products may change, the reliance on ‘travelisation’ remains as strong at every one of SSP’s rail station and airport locations worldwide - from Pumpkin in the UK and Panos in Belgium, to Kamps in Germany and Bonne Journee in France. We work with suppliers to make life easier for the time-pressured traveller, often laden with bags and rushing to catch a train or plane.

Supplier demands Beyond travelisation, if I had to sum up what our brands expect from suppliers it would be innovation, expertise and above all, a desire to help us make a success of our brands and our new product development.

If a supplier can offer a creative response to our brief with a clear understanding of what we are looking for and deliver solutions whilst still pushing the boundaries with innovative ideas and lateral thinking, then we are happy. They also need to be willing to add value when supplying products or ingredients; we ask suppliers to not just supply, but to work with us to suggest the best techniques or equipment to get the most out of their product – whether it’s a bake-off cookie or a frozen pasty.

On top of this of course, we need suppliers to have their finger on the pulse when it comes to market trends.

With so many brands in our portfolio, we have an in-depth knowledge of industry trends which enables us to stay ahead of the game in such a competitive market. Absorbing the latest food news, probing suppliers and holding regular consumer focus groups to gather external insight is all crucial if we are to know the next big trend before it hits the High Street. But we need suppliers to be right alongside us at the forefront of product innovation.

Top trends We have seen growing demand for British products with a ‘homemade’

32 March 2011 SANDWICH & SNACK NEWS

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BAKERY AND SNACKS

feel which led to the development of our BreadBox brand, offering a range of ‘reassuring’ snacks like rock cakes and shortbreads for a round £1 each.

At Pumpkin too, consumers have shown favour towards a local café feel and a strong demand for homemade looking cakes. As a result, we now offer more individual cakes like scones and muffins, and less snacks like traybakes which can appear more mass-produced.

Health is a key driver too. We know that around one in three adults are trying to lose weight1 so a huge opportunity remains for lighter snacks such as our fruit snack pots at Camden Food Co, introduced with the healthconscious consumer in mind. As with any trend though, it is crucial that suppliers are aware so that we can work together to develop cost-effective products and ranges.

Above all, it is more important than ever for suppliers and operators to make sure they develop a two-way relationship. At SSP we are constantly gathering consumer research to learn as much as we can about the latest trends and opinions, but if the products weren’t available in the supply chain we would not be able to satisfy changing demands in the way we do. We must work together as operator and supplier to add value.

SSP UK Telephone: 020 7543 3300 Website: www.foodtravelexperts.com/uk

BREADBOX: best of British Developed specifically for the UK market, BreadBox is a new SSP brand with a very traditional concept.

When the first unit opened at Manchester Piccadilly in October 2010, it bucked trends for Italian coffees served with continental snacks like a croissant or pain au chocolat.

Instead, it answered a very clear demand from British consumers for familiar tastes and reassuring names.

For the first time, travellers in Manchester could grab a pork pie, a corned beef with pickle sandwich and a pot of trusty British tea.

BreadBox was developed to answer growing consumer demand for a ‘proper’ British cuppa – offering traditional tea brewed in a teapot rather than a cup. Using familiar brand names embedded in British culture, it serves a range of snacks that evoke memories and create a sense of reassurance. Rock cakes, sausage rolls and shortbreads sit proudly on a ‘nononsense’ menu alongside such names as PG Tips, Branston Pickle and HP Sauce.

Steve MacDavid explains: “BreadBox capitalises on the growing trend for all things British, from gastro pubs to classic cars, to offer comfort, tradition and simplicity to weary travellers. We offer quick and satisfying, no-nonsense food-on-the-go with prices in ‘round pounds’ to ease

the purchasing experience. The whole concept has all been developed with time-pressured travellers in mind, backed by our unrivalled experience of and insight into food travel markets.”

Perhaps the most interesting element is its pricing structure: every item on the menu, including bakery items and snacks, is priced in ‘round pounds’ or 50p denominations. It means travellers rushing to catch a connection or carrying heavy luggage can grab snacks on-the-go without fumbling for change or waiting in queues. Sausage rolls, flapjacks and shortbreads are all available for £1, alongside a cheese and Marmite sandwich for £2 or a cup of Bovril for £1.

MacDavid adds: “We have had some fantastic feedback to the pricing structure. We looked carefully at other retailers when we were developing the brand and couldn’t help but notice the advantages of round pound pricing, whether it’s reducing queues or allowing customers to budget their order easier.

“It’s the same approach applied in football stadiums, where large numbers of people are demanding simple choices at speed with little fuss.”

More BreadBox units are due to be rolled out in the coming months, starting with the second unit in the brand which is due to open at London Victoria in March.

www.sandwich.org.uk March 2011 33

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Stock a core line of tempting products What bread and bakery products should you stock as an independent sandwich and cafĂŠ bar? Claire Warren, brand manager at Bakehouse, has some interesting answers, based on recent company research

34 March 2011 SANDWICH & SNACK NEWS

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BAKERY AND SNACKS

C

hoice is key for consumers and offering a varied selection of bread formats is the ideal scenario. Also, breads that help consumers to feel healthier continue to be important, with seeded bread varieties remaining particularly popular and featuring regularly in NPD. Within our 2010 Rusticata range, we have a choice of five different products the new Multiseed Rusticata, Baguette Rusticata, Demi Baguette Rusticata in 120g and 170g variants and a Rusticata Dinner Roll Selection – to offer something for the full range of occasions, from breakfast rolls and lunchtime sandwiches, to dinnertime bread baskets.

The new Multiseed Rusticata features an appealing combination of pumpkin seeds, linseeds, sunflower seeds and sesame seeds, to provide a wholesome option and meet the aforementioned demand for breads that help the consumer to feel healthier.

Provenance is another factor worthy of consideration for those operators who have menus or retailers with packaging or POS. Being able to ‘tell a story’ to their customers about where their ingredients and products are sourced from can help to encourage purchase.

Fresh bread delivers significant added-

value to consumers, but some retailers and operators do not capitalise on this as much as they could. Combine the aroma of baking, effective point of sale and well-stocked displays, and you can communicate the freshly baked proposition to consumers which in turn will help prompt impulse purchases.

Trends in Sweet Bakery Goods Customers are interested in new variations on popular themes or product types as they want to try new options.

While NPD, where traditional ranges are given an innovative twist, is important, indulgence with flaky pastry, chocolate, authentic flavours and fruit fillings is still very much in demand, as long as it is at an affordable price.

Retail sales patterns show growth in sales of donuts and notably Danish pastries. These continue to be a popular treat and for the caterer, versatile enough to be used at a number of different eating occasions.

Although the traditional favourites Maple & Pecan Plait, Vanilla Crème Crown and the Cinnamon Swirl - make up over 77% of the Danish market, there have been recent fresh developments in Danish such as lighter fruit fillings and new shapes which are expanding the

market to a younger consumer.

Products such as Bakehouse’s Apple Danish Crown feature the traditional Crown shape but a tangy twist with a Bramley Apple filling. Our new Apricot & Almond Scroll, has introduced a completely new shape to the Danish category: authentic Schulstad Royal Danish pastry scrolled on both sides, with each scroll filled with almond remonce and the centre of the pastry with a real apricot filling.

Bakehouse’s consumer research has also revealed that there is demand from consumers for indulgent pastries such as those found in ‘high-end’ patisseries and bakeries but at an affordable price.

Bakehouse offers Patisse - a range of exquisite fully baked pastries, which are supplied frozen, featuring unique, handcrafted shapes, vibrant fruit fillings and whole fruit toppings.

The trend for food-to-go Bakehouse’s latest sales data also shows that consumers are after premium, indulgent products whether for eating ‘on the go’ or purchasing for consumption at home. There are opportunities to entice customers to purchase sweet products for an on-the-go breakfast and of course to develop a quality lunch offering with

Feasters launch new microwave baked snacks Feasters, one of the leading microwaveable snack brands on the market, has launched a new product range for vending machines and hot foodservice in the UK. The ‘Micropack’ uses patented ‘Microvent Technology’ and innovative ‘crisper sleeve’, to create microwave baked snacks.

The Feasters ‘Micropack’ is placed directly into the microwave, removing the need for any food handling, plates or cutlery. During heating the ‘Micropack’ will gently ‘pop’ after around 30 seconds, venting any steam.

The Microvent Technology works with the innovative ‘crisper sleeve’, wrapped around the product, to create a microwave baking effect - browning the bun and leaving it feeling crispier and ‘oven baked’.

The susceptor even toasts the sesame seeds on top of the bread buns and rolls, producing a tantalizing and appetizing aroma, says the company.

With a shelf life of 12 – 14 days

Feasters has launched five of their leading products into this vending range including - ‘Flamegrilled Quarter Pounder with Cheese’ made with 100% beef, served with a topping of melted cheese in a sesame seed bun; ‘Whole Flamegrilled Chicken Breast Sandwich’ served in a sesame seed bun; ‘Ham and Cheese Melt’ made with Emmental, Mozzerella and Cheddar cheese; ‘Breakfast Baguette’ and ‘BBQ Ribsteak’ made with seasoned pork rib steak served on a sesame seed roll.

Feasters has recently rebranded with a new gourmet menu-style packaging which communicates the breadth of the range and will ensure Feasters really stands out in vending machines, it says.

Nicola O’ Dwyer, marketing manager for Feasters, explains why this is an important move for the brand: “Moving into the vending sector feels like a natural progression for Feasters as we are currently the fastest growing brand in the microwaveable snack market which is growing 14% year-on-

year.

“We are confident that the new micropack with Microvent Technology will make our products even more appealing to consumers and offer a tastier alternative to traditional sandwiches and crisps.

“We feel the long shelf life will give buyers greater confidence when it comes to purchasing stock and we are expecting a lot of interest from UK vendors as we roll out across the country.

“Feasters products are made with the best ingredients. Our burgers are made from 100% beef and have no additives, no fillers and no binders.

Our bespoke flame grilled cooking methods ensure the meat is flavoured naturally. We don’t compromise on quality or taste – it’s all about good and ready food.”

www.sandwich.org.uk March 2011 35

S&SN_132_March11_p34-37_Layout 1 03/03/2011 14:13 Page 36

BAKERY AND SNACKS Discovery Foods launch preservative-free plain tortillas Discovery Foods is set to drive further growth within the Mexican category, currently worth £138.7m, by becoming the first and only brand to market Preservative Free Plain Tortillas made with British flour in the UK. Taking advantage of the burgeoning ‘free from’ category, the introduction of the NEW Preservative-Free Tortilla will build on the versatility of Mexican cuisine and further fuel the fajita sector, which currently represents 65% of the value of the total Mexican category.

The new variant is geared to increase sales of tortillas in-store and stimulate category growth, offering a wider choice for shoppers and meeting the needs of those in search of locally produced food that is also preservativefree.

Bev Taylor, regional marketing manager, Discovery Foods, comments: “Last year more than one million new shoppers bought into the Mexican category. Our objective is to continue to grow this number by attracting new customers to the fixture through innovative NPD. With many customers

both savoury and sweet products.

Lunch is the most popular meal occasion eaten ‘away from home’, with 27% of consumers having at least one meal per week out of home at lunchtime.

In the convenience sector, savouries ‘overtrade’, with this channel having a 49% share of in-store bakery savoury sales – far more than in larger format stores. This trend is set to continue too with sales of in-store bakery convenience store formats growing at more than 30% year on year. Sales of Viennoiserie (Croissant, Pain au Chocolat, Pain Raisin) and Danish Pastries also continue to grow in the convenience sector.

So how does the independent retailer make the most of this opportunity?

Today’s consumer is short of time but

now more aware of what goes into their food and increasingly seeking out ‘free from’ products, we are in the perfect position to bring this variant to market.”

The functional packaging is designed to maximise visibility and reinforce the USP with clear product messaging on the Preservative Free and British Flour benefits. This caters for customer preferences for foods that are made with carefully selected ingredients produced locally and in support of British farming. Consumers are guided through the basics of making a quick and tasty Fajita with a classic recipe suggestion on the back of the pack.

The launch is supported by a multilayered marketing campaign, including digital engagement and PR, designed to encourage consumers to find inspiration in the Mexican aisle.

The new variant will join the successful range of Discovery tortillas already available in-store, including Plain, Wholemeal, Garlic & Coriander and Chilli & Jalapeno, reinforcing the brand’s credentials.

they do not want to compromise on quality, taste or variety.

The secret is to invest in bake off, stock a core line of tempting products that incorporate both sweet and savoury and that are easy for your customers to eat on the move. There’s little skill involved but you can offer a quality instore bakery offering that will encourage repeat business.

What to stock? Bakehouse’s Viennoserie range is a ‘must stock’ for breakfast on the go, along with Danish pastries which make ideal accompaniments to enjoy with a takeaway coffee.

For lunch snacks like Bakehouse’s hand-holdable Cheese Twist or Roasted Vegetable Plait make substantial and

36 March 2011 SANDWICH & SNACK NEWS

tasty alternatives to sandwiches.

Depending on location convenience stores have several different types of consumers to target, from locals purchasing croissants at the weekend, to commuters stopping by to purchase breakfast on the go, or lunch time shoppers. The beauty of bake off is that retailers can bake off little and often to suit customer needs at different types of the day as well as to suit their long opening hours.

Baking freshly in-store means not only that there is a great aroma to encourage purchase but that the products are always as fresh as they can be. It is also essential to clearly communicate ‘fresh baking’ to customers in-store and to promote your freshly baked offering as much as possible. Retailers can market their products to customers by offering deals such as a Danish and coffee; lunchtime specials, 3 for 2 on products and if there’s room, even providing a seating area for customers to enjoy coffee and a pastry.

Freshly baked also translates into more profit too. A Bakehouse Cheese Twist for example can be bought in wholesale for around 65-70p per piece and can retail for around £1.50.

In short, to entice customers to ‘trade up’ and purchase from the in-store bakery, convenience retailers need to ensure the following: Freshness: It’s vital to communicate the fact that the products are baked on site. As well as point of sale material communicating ‘freshly baked’, baking little and often throughout the day will not only tempt customers with an enticing aroma, but allow customers to actually see the products being baked.

Availability: In-store communication of baking times will communicate freshness A planned baking schedule throughout the day will allow the retailer to meet peaks in the business such as fresh baking late morning to target lunchtime trade or on a Saturday morning to tempt ‘weekend treaters’ Quality: POS material to establish the quality credentials of the pastry products to consumers. POS material can also communicate usage ideas such as ‘great with coffee’; ‘a breakfast treat or ‘today’s special’.

S&SN_132_March11_p34-37_Layout 1 03/03/2011 14:13 Page 37

S&SN_132_March11_p38-41_Layout 1 03/03/2011 14:14 Page 38

BAKERY/SNACKS

Aaron and Pippa Witcher

are The Big Yum

Aaron & Pippa Witcher are the husband and wife team behind The Big Yum, a snacking company best known for its chocolate-covered pretzels. After meeting speed dating, the couple embarked on a rapid round-the-world tour, nibbling their way across the many continents. It was North America where they happened upon the fabled chocolate pretzel and vowed to bring it back to British shores.

The company will be at the lunch! show this Autumn. This is their day ….

8.00am a few obligatory mugs of full-bodied filter coffee to get the brain in gear before sitting down to write today’s ‘to do’ list! Mornings are often spent concentrating on sales, so up with the phones and let’s start ringing around.

It’s pleasing to see that our online shop remains an ongoing source of joy, an essential tool for any young fledgling business looking not only to service the growing ‘nibble needs’ of our increasingly vocal end consumer loyalists, but a blossoming nationwide network of the UK’s more experimental sandwich bars, delis, garden centres, farm shops and food halls.

We’re also extremely grateful to the growing numbers of ‘gold dust’ referrals given to us by other small producer friends - Chris at My Pie, Crispin from Kabuto Noodles...we salute you!…. It’s all part of the endearing small producers’ code to help each other out whenever possible!

10:45am Numerous new delis signed up to receive samples of our milk chocolate Swerves and two have already placed impressive orders - Thyme & Tides in Stockbridge and Arch House Deli in Bristol: always nice to welcome more top-notch foodie havens to The Big Yum fraternity! So, it's a quick trip to the post office with our samples in hand, before checking in with one of our larger retailers, Harvey Nics!

Great feedback from a recent customer invitation-only event where Swerves were one of their highest sellers all night.

12.30pm Attempted to stop for a quick bite but the office phone

refuses to keep quiet...yet another order from Fenwick's in Newcastle who are doing a roaring trade in Swerves oop north.

Thankfully whilst I take care of logistics, Aaron deals with all the numbers and produces the invoices so that everything comes together nice and neatly - seems there's never enough hours in the day!

2.00pm Time to start planning our exhibition tour for the rest of the year! We get sent through so many opportunities to exhibit

S&SN_132_March11_p38-41_Layout 1 03/03/2011 14:14 Page 39

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S&SN_132_March11_p38-41_Layout 1 03/03/2011 14:14 Page 40

BAKERY/SNACKS at Food Festivals and consumer shows taking place up and down the country that it takes an eternity to wade through the various e-mail proposals and literature to decide which shows will be most beneficial.

We’re lucky that as a supplier of premium chocolate-covered pretzels that we have no direct competitor.

Better than that, whilst some store owners see our chocolate swerves as an altogether more involving sweetthemed snack, others see us an a long overdue newcomer to the savoury snacking aisle, something that helps further differentiates their snacking aisle from those of the major supermarkets where we have no presence whatsoever.

Neither Aaron or I have any firm views on where Chocolate Swerves sit in the ‘sweet/savoury’ debate, but are happy to have two very clearly defined openings for our forwardthinking snacks.

We did the Southbank Chocolate Festival at Christmas and Easter last year, and both were a huge success so we've signed up to do both of them again...as well as Brighton which we hear is a magnet for fine snacking aficionados!

We've also had an email about the Taste of London in Regent's Park this June - an event we love! We attend every year anyway as it's such a gourmet dreamland, loads of food and wine... so perhaps we could justify being there for work reasons too! The only challenge is

“We’re also extremely grateful to the growing numbers of ‘gold dust’ referrals given to us by other small producer friends - Chris at My Pie, Crispin from Kabuto Noodles...we salute you!…” cashflow...as with every small business, stumping up the cash for an event before you make the money from it always hurts!

4.00pm We've got a meeting with the lens of a camera, to get some shots done for some upcoming press features.

Probably our least favourite pastime is having pictures of ourselves taken, but as The Big Yum gains more momentum, we're starting to realise that being ‘real (not anonymous) founders’ is an integral element of our ambitious underdog appeal.

Luckily our photographer, Peter, is a very understanding fellow and doesn't mind me checking and swooshing my hair for maximum bounce - serious businesswoman undoubtedly, but still a slightly vain girl at heart!

6.00pm Thankfully the shoot is over and we think we’ve got a few acceptable shots, so it's a quick dash home for a last check of the emails before switching off for the night! New packaging designs have just come through from our fab team at Davis Leslie Smith, so the next range of 70% Dark Chocolate Swerves gets one step closer! Also an e-mail containing our latest back-of-pack copy from Purple Pilchard, who write in the sort of informal, non-drab style that sits so comfortably at the very heart of The Big Yum experience.

Exciting stuff...but will leave the thorough checking through until tomorrow....

6.15pm On the hoof conference call with our latest hardworking wholesaler, Cotswold Fayre, a classy wellconnected artisan-orientated fine food wholesaler, with an unrivalled reputation for getting behind young, ambitious-minded brands. It’s fantastic working with such kindred spirit foodies who just get what we’re seeking to achieve.

7.30pm Friends around for dinner and in no time talk returns to business - and the inevitable ripping open of a packet for them to munch on. Sometimes I wonder whether our friends really come round to see us, or for the free Swerves....

Honest expands with gluten-free bread Northern Ireland based specialist producer of gluten and wheat free baked goods, Honest has expanded its product range to include fresh bread.

Commenting, Christina Watt, Director of Honest, said: “We actually developed our brown bread in response to requests from consumers who had tried our cakes and were so pleased to have a great tasting product that was suitable

for coeliacs.

“While the coeliac (gluten-free) market is just 1.6 per cent of the UK population, the wheat free market, a lifestyle choice, is estimated to encompass 11 per cent of the UK population.

“With Honest, we can offer a fresh, gluten, wheat and dairy free bread with a minimum ten-day shelf life or more if kept refrigerated, as opposed to the typical five or six days of other fresh products.”

40 March 2011 SANDWICH & SNACK NEWS

S&SN_132_March11_p38-41_Layout 1 03/03/2011 14:14 Page 41

ADVERTORIAL

Using cheese powders can reduce costs and keep quality levels sky high

A

s the economic climate continues to look bleak, times remain tough for sandwich and snack manufacturers.

Fortunately, an innovative range of cheese powders from Dairygold Food Ingredients (DFI) can help – by delivering results that are both cost effective and consistently high in quality.

DFI has fused its long history of cheese-making with technical expertise to perfect its broad range of ‘taste discovering flavour’ cheese powders. The versatile powders can be used to enhance cheese taste in a long list of snacking products including breads and pastries, salad dressings, sandwich fillings, soups and dips.

Since adding cheese powders to its broad

portfolio of products in 2009, DFI has developed more than 100 cheese powder formulas and doubled its volumes. A broad range of flavours is now available, offering a simple means of developing appetising new products.

The core range includes delicious variants such as camembert, cheddar, emmental, goat’s cheese, blue cheese, gouda and many more.

As Technical Sales Executive Paul Brady explains, DFI aspires to be a “one-stop-shop” for all cheese and dairy ingredients.

“We aim to make life easier for those at the heart of the snacking industry, by offering innovative methods of producing a variety of flavoursome products,” he explains. “By

developing and growing the ‘taste’ cheese powder range, we have put a long list of delicious flavours at their fingertips.

“Cheese powders are incredibly user-friendly – but there is no compromise on flavour,” he adds. “As they are made from natural cheese and dairy ingredients, they deliver excellent taste, functionality and mouth feel to end products.”

Outlets and individuals in the snacking industry are under constant pressure to reduce costs and simplify processes – and DFI strives to help them meet these requirements. As well as producing the same high quality results at a lower cost than hard cheese, cheese powders deliver on the convenience front: they have a long shelf-life and

require no refrigeration.

Thanks to advanced formulation and spraydrying technology, the ‘taste’ powders can be custom-made for each customer’s individual needs. Whatever the application, DFI’s expert NPD team will develop a recipe to suit it perfectly in terms of price, flavour, functionality and nutritional aspects.

Customers also receive a high level of support from DFI’s Technical Sales team.

“We understand our customers’ requirements and are happy to support them throughout their development process using taste cheese powders,” Paul says. “We want to help customers get the very best out of the range, and are dedicated to addressing their needs.”

For UK Cheese Powder Sales contact Paul Brady on +44 (0) 77 02 37 25 56 or pbrady@dairygold.co.uk www.dairygoldfoodingredients.com

www.sandwich.org.uk March 2011 41

S&SN_132_March11_p42-43_Layout 1 03/03/2011 14:15 Page 42

PRODUCT FOCUS Tideford Organics launches soups in microwaveable heat-proof sleeves Devon-based organic food company Tideford Organics has launched what is says is an innovative and convenient single serve microwaveable pot of soup with a heat-proof sleeve for the Food To Go market.

Launched at the end of 2010, the 300g soup pot is designed so that the customer can drink directly from it after heating. The award-winning soup range uses only the best quality organic ingredients so it is both healthy and delicious, offering a win-win product for the sector, adds the company.

Managing director Lynette Sinclair explains: “The Food to Go category is a fast growing sector where healthy convenience foods are far and few between. We looked at our existing range to see how we could adapt it for this market and came up with this solution.

It has enabled us to provide a healthy option for the convenience market.

“The heat-proof sleeve soups are designed for customers on the go who are looking for products with great flavour and no additives or preservatives. The soups also meet today’s dietary needs as many of them are gluten free and wheat free, as well as being low in salt, sugar and fat.”

The soup pots are ready to eat in just two minutes, offering customers a quick way to enjoy a healthy and tasty meal, it adds.

The range of flavours includes the newly launched Carrot & Coriander, Farmhouse Chicken & Vegetable and the Tomato & Lentil. Tideford Organics soups are also available in family size 600g pots and catering packs.

Rich Sauces launches heat and serve filled wraps range Ireland’s producer of mayonnaise, sauces, dressings and bouillon, County Down based Rich Sauces has become the latest company to launch a filled wraps range for food to go hot food counters.

Launching at IFE 2011, the heat and serve Alfee’s Strombolis using hand-rolled American flatbread, are available in three variants, aimed as all-day eating snacks.

Products include smoked style ham with creamy mozzarella cheese; eggs and crispy bacon in a creamy hollandaise style sauce; and Original chicken, chorizo and mozzarella dressed with a rich tomato sauce.

Commenting on the launch, Rich Sauces’ John Glover said: “The creation of Alfee’s Strombolis is the result of extensive research and development, particularly in the American market where Rich Sauces has a sizable and growing business.

“Over the last 25 years Rich Sauces has built its reputation as a producer of mayonnaise, sauces, dressings and bouillon as ingredients, but more recently we have found that many fast food providers want ready to heatand-serve menu solutions instead of mixing ingredients themselves. So we set about developing a range of snacks that fulfilled that need.

“The result is Alfee’s Strombolis, a flat bread wrap featuring popular ingredients combined with our own unique sauces to create a delicious snack that is extremely versatile and

42 March 2011 SANDWICH & SNACK NEWS

eliminates wastage,” continued John.

“The product is supplied frozen and can be cooked from frozen or thawed and cooked in a microwave or conventional foodservice oven.

Considerable product trialling has resulted in a product that re-heats perfectly – the bread is crispy on the outside, but doesn’t dry out, so the inside retains its soft texture, while the three bespoke fillings feature top quality ingredients to deliver a very tasty and satisfying snack.”

When thawed, the product has a shelf-life of 14 days and, once cooked, it can be held in a hot display cabinet for up to four hours without drying out, further eliminating any wastage.

Also, Alfee’s Strombolis can be handheld to eat on-the-go or plated and served with accompaniments for a more substantial meal, further enhancing their eating occasion.

Alfees will be exhibiting on the Northern Ireland Naturally stand (N1520 & N1506) at IFE, 13th - 16th March in ExCel, London.

Love Joes and Impress Sandwiches both launched filled wraps ranges last year.

S&SN_132_March11_p42-43_Layout 1 03/03/2011 14:15 Page 43

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To advertise call Paul Steer on 01291 636342 March 2011 43

S&SN_132_March11_p44-45_Layout 1 03/03/2011 14:16 Page 44

SANDWICH RESEARCH

Quality sandwich ingredients are the top consumer priority G ood quality ingredients are the clear number one priority for shop and deli sandwich consumers in the UK, according to research conducted by food and drink market research agency, MMR Research Worldwide.

Thirty seven percent of a sample of over 1030 people polled in an online interview cited good quality ingredients as the key influencing factor when choosing which sandwich to buy.

The next most popular factors were whether the sandwich would fill them up (26 percent), was low in fat (7 percent) and was under 300 calories (5 percent).

The survey also showed that specific claims such as vegetarian, wheat and gluten free are least significant to consumers; that fish and wholemeal bread are considered the most healthy sandwich ingredients, with bacon and cheese is considered the least healthy option.

The research also revealed a clear divide regarding attitudes towards, and consumption of, sandwiches from supermarkets versus cafés and delis.

Consumers apparently turn to delis for an indulgent treat in which they can trust. They will opt for fillings they don't normally have at home and will potentially spend more money.

However, says Mat Lintern, MD of MMR Research Worldwide: “If consumers are buying from a supermarket or store they tend to want to have something quick, easy and relatively cheap, emulating their behaviour when they make functional sandwiches at home for themselves. The key dislikes of shop-bought sandwiches are not only that they are over-priced and unhealthy, but there is also a real sense of distrust - consumers don't know when the sandwich was made and what it was made with.

“When buying from a café or deli, there is more of an element of treating involved. They will chose fillings they don't normally have at home and potentially spend more money as there is a sense they are allowing themselves to

indulge. They can also observe the sandwich being created in some instances, which adds the missing element of trust compared with the supermarket - they can see the ingredients used and the preparation method.”

Lintern continues: “Shop bought sandwiches tend to replace the homemade sandwich in circumstances where the consumer has been unable to make their typical weekday lunch. Deli or café sandwiches are also purchased for the same reasons but the mood behind the purchase is different - it might be a Friday or the consumer may feel they 'deserve a little reward' and therefore allow themselves to spend the extra money or 'push the boat' out in terms of calorie consumption.

“If we were advising a café or deli client based on the findings of this research, we would recommend promoting the indulgent side of the sandwich purchase experience through marketing and point of sale material, highlighting the use of exotic and fresh fillings, prepared in front of the customer.”

• 53% of consumers usually have a rough idea of what sandwich they want before they get to the store, while 22% don't know until they get there; • Average lunch spend is £3; • Consumers typically buy pre-packed sandwiches for eating ‘on the go’ 10 times a month on average; • 44% state that freshness is a key driver of choice in terms of why they tend to shop where they do for prepacked sandwiches, 32% also cite “appetising sandwich appearance” as the reason; • Only 23% state that they don't put much thought into buying a sandwich.

Other key findings of the survey were: • 40% of the consumers interviewed agreed with the statement “I always make my own lunch as I know it will be healthier”;

44 March 2011 SANDWICH & SNACK NEWS

Recession hits sandwiches at business meetings 80% of employees think the quality of sandwiches at their business meetings has fallen, according to a recent survey conducted by office design company Maris Interiors.

Only 4% questioned felt that the quality of sandwiches had improved over the last five years, with 16% noticing no change.

The average cost of sandwiches per person at meetings currently stands at £3.80. When the survey was first conducted in 2006, the average cost was just under £6 per person.

Popular sandwiches back in 2006 included ‘crayfish and avocado’ and ‘chicken teriyaki’ – but today ‘cheese and pickle’ and ‘tuna and sweet corn’ featured much more heavily in the survey.

Maris Interiors’ Chairman Michael Howard said: “It’s a sign of these austere times that companies are spending much less on sandwiches in the boardroom. It’s certainly a sensible way to cut costs, but be careful not to overdo it: you won’t impress a client with jam sandwiches!”

S&SN_132_March11_p44-45_Layout 1 03/03/2011 14:17 Page 45

SANDWICH RESEARCH

Pret (and McDonald’s) pass the sustainable fish sandwich test New Sustain research on the sources of sandwich bar fish sandwiches such as tuna – a subject very much in the spotlight at the moment - makes uncomfortable reading.

Its survey shows that majority of sandwich shops surveyed provided virtually no consumer information about the source, or catch method used for the fish they are serving.

There were two exceptions: Pret a Manger, which has prominent, and often built-in-to-the-name information about the source and method of production of the fish on every sandwich shelf label.

And McDonald’s Fileto-Fish sandwich is made from Marine Stewardship Council-certified Alaskan Hoki or Pollack, which is good for the sustainability of fish stocks. It provides no details in store of the source of the fish, however. On the supermarket side, The Cooperative, Marks & Spencer and Sainsbury’s are also good performers, it says.

Worst offenders included almost all the rest, says Sustain, including Apostrophe, Boots, Camden Food Company, Greggs, Paul, Subway, Tesco, Upper Crust and WH Smith.

Asked where the fish came from, staff responses included “from Euston”; “from a factory”; “from France - it comes in a vacuum pack and we mix it with mayonnaise”; and “it comes from a packet”, accompanied by a mime of how big the packet was.

Over half a million people have signed up to chef Hugh FearnleyWhittingstall’s Fish Fight campaign, and awareness levels are currently high so many consumers are starting to change their fish buying habits.

All the more surprising therefore that even those shops that do provide some labelling tend to limit them to a ‘dolphin friendly’ claim on tuna products. That might be good news for dolphins, says Sustain, but the tuna may still be from overexploited stocks or been caught using methods that damage the marine environment.

“Most of us stop off for a sandwich at some point during the week, and some of us do so every day,” said Kath Dalmeny, of Sustain, who coordinates its Sustainable Fish City campaign.

“Our lunchtime choices could mean the difference between some fish species continuing to provide us with abundant food, or those fish species disappearing completely.”

The Sustainable Fish City campaign is asking businesses to specify sustainable fish in their contracts and menus and to promote sustainable fish to their customers.

People can get involved by telling restaurants, sandwich shops and other food businesses about the campaign and suggest they join in.

The survey, carried out between the 7 and 14 January, visited 18 of the high street’s leading retailers around London that sell sandwiches.

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S&SN_132_March11_p46-47_Layout 1 03/03/2011 14:17 Page 46

Dealing with food allergy Legislation passing its way through the European Parliament will, if approved, require food businesses to provide customers with accurate and comprehensive information about allergenic ingredients in the foods on sale. David Reading OBE, co-founder of the Anaphylaxis Campaign, explains

W

hen a garage chain withdrew stocks of cheese and pickle sandwiches, customers could have been forgiven for thinking that this was because of a food poisoning issue. In actual fact, due to a manufacturing mistake, some packs contained egg mayonnaise – posing a risk for people with egg allergy.

This is not an isolated problem. A sandwich manufacturer has recalled stocks of its breakfast sandwich because celery and mustard had not been declared on the label. And a supermarket chain has recalled a batch of sandwich filling due to undeclared milk.

During the last four years the Food Standards Agency has dealt with more than 200 product alerts related to food allergy, and the sandwich and snack industry is not immune – as the above incidents demonstrate.

Around half a million people across the UK have severe food allergies. At least one child in 50 is now allergic to peanuts, tree nuts or both. A much greater number suffer relatively minor allergy symptoms but even these people have to be careful about what they eat.

There is the separate issue of coeliac disease – an autoimmune condition in which people affected suffer damage to

the lining of the small intestine if they eat cereals containing gluten. About one in 100 people is thought to be affected, although many people are undiagnosed.

The Anaphylaxis Campaign is the national charity that focuses on the severe end of food allergy and has been a key part of the allergy debate since it became big news in the mid 1990s. Since then, there have been vast improvements throughout the industry in allergen management and labelling.

In 2005 legislation was passed throughout the EU compelling food businesses to declare 12 allergens on the ingredient list whenever they appear in prepacked food. The 12 became 14 in 2007.

Now there is legislation passing its way through the European Parliament that will cover non prepacked food. If approved, this regulation will require food businesses to provide customers with accurate and comprehensive information about allergenic ingredients in the foods on sale.

How this information must be provided is still being debated, but the intention is that any customer requesting allergen information must be given it. This will be a mandatory duty on all people or businesses providing foods or drinks.

46 March 2011 SANDWICH & SNACK NEWS

The new regulation should go through the appropriate food safety committee in April 2011 and the full European Parliament in July. There will then be a five year run-in period for small food businesses before it becomes enforceable.

Which are the foods to focus on?

Any food that contains protein can be an allergen, but those requiring special attention within the food industry are those on the EU list. The well known ones include peanuts, tree nuts, shellfish, egg and milk. Some people are surprised to see celery, mustard and even lupin flour included. The fact is that each of those three foods is a relatively common trigger of allergic reactions on the Continent.

Occasionally they cause problems in the UK too.

For many people, food allergy is not just a fad or a minor irritation. There can be life-threatening symptoms including swelling in the airways, severe asthma and a dramatic fall in blood pressure. This extreme end of allergy is known as anaphylaxis.

In 1999, the Scottish Olympic hurdler Ross Baillie, who was allergic to nuts, collapsed and died after eating a sandwich lunch during a break in training in Bath. Ross had chosen a Coronation chicken filling, unaware

S&SN_132_March11_p46-47_Layout 1 03/03/2011 14:18 Page 47

ADVICE that nuts were part of the recipe.

Although there was no suggestion of any wrong-doing by the food business concerned, the story highlights the importance of high-quality information and communication.

Other recipes that may catch people out include mayonnaise (contains egg and possibly mustard), satay sauce (contains peanuts) and hummus (contains sesame). The ideal for businesses is to include the allergen in the product name, where possible.

Names like “Coronation chicken with almonds” and “peanut satay sauce” would avoid potentially catastrophic incidents.

The rules for sandwiches and snacks are the same as for any food products: Know your ingredients.

Recognise allergens that may be “hidden”, e.g. in a sauce.

Be aware of the possibility of ingredient changes and substitutions – make sure you are kept informed by suppliers.

Control cross-contamination.

Train all staff to manage risks and provide the correct information.

Be strict about hand washing, segregation and cleaning.

Many companies incorporate their allergen risk assessment under HACCP. Whenever risks are assessed, the issue of cross-contamination is vital because small amounts of certain allergens can trigger severe reactions in susceptible people. In the case of sesame, for example, one seed could cause a reaction.

The question is: How much is too much for the highly allergic customer?

Scientists and regulators have been working for several years to determine the lowest amount of an allergen that can trigger a reaction (known as the threshold dose). Major progress is likely to be announced in 2012, but for now food businesses must simply accept that an allergic reaction can be triggered by a trace.

The main questions are: Has there been a thorough risk assessment exercise?

Has everything possible been done to minimise the chance of crosscontamination?

Is cross-contamination documented, uncontrollable, sporadic and potentially hazardous? If so, a warning statement may be necessary. But

The allergens that must be declared when they appear in pre-packed food: Cereals containing gluten (i.e. wheat, rye, barley, oats, spelt, kamut or their hybridised strains) • Crustaceans • Eggs • Fish • Peanuts • Soybeans • Milk warnings should never be a substitute for good manufacturing practice.

Once everything has been done to manage risk, then the next important issue is communication. An efficient flow of information among food business staff, and between staff and the customer, is crucial. If a customer asks about the presence of an ingredient, it may simply be because they don’t like it. However, it may be because of a severe allergy. It is vital that staff serving the public understand the risks, and act upon such enquiries.

Ideally they should be able to tell the customer exactly what the ingredients are for any product on sale. And they should explain to the customer any additional risks – such as a shared preparation area or bread from a bakery where sesame may get into non sesame containing products.

If they are unsure about any product, they should admit this. The severely allergic customer would rather encounter honesty than risk a frantic dash to A&E. Information: The Anaphylaxis Campaign, which works at the severe end of food allergy. Helpline: 01252 542029.

Email: info@anaphylaxis.org.uk.

Website: www.anaphylaxis.org.uk.

Catering for Allergy is a website for food businesses set up by the Anaphylaxis Campaign:

Tree nuts, i.e. almonds, hazelnuts, walnuts, cashews, pecan nuts, Brazil nuts, pistachio nuts, macadamia nuts and Queensland nuts • Celery • Mustard • Sesame seeds • Lupin • Molluscs Sulphur dioxide and sulphites at concentrations of more than 10 mg/kg or 10 mg/litre expressed as SO2

www.anaphylaxis.org.uk/catering-forallergy Coeliac UK, which offers guidance on coeliac disease: www.coeliac.co.uk The Food Standards Agency guidance on allergens in pre-packed food: http://www.food.gov.uk/multimedia/pd fs/maycontainguide.pdf The Food Standards Agency guidance on non pre-packed food: http://www.food.gov.uk/multimedia/pd fs/loosefoodsguidance.pdf

www.sandwich.org.uk March 2011 47

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ADVICE

Implications for employers of the abolition of the default retirement age The abolition of the default retirement age this year raises some significant potential problems for companies. The solution is ongoing dialogue between managers and staff, argues David Regan, a solicitor in the Employment Team at Mundays Solicitors

T

he default retirement age is being abolished with effect from 1 October this year, so employers will not be able to issue notices of intended retirement date from 6 April 2011 onwards.

The most obvious difficulty for employers will be that there is no longer a ready-made timetable for retirement, meaning the path to senior positions could be blocked.

Employers may also feel unable to ask when an employee is intending to retire, leading to ‘shock’ retirements that leave the employer without a proven successor.

Employers may also find it difficult to start discussions about retirement with employees as detailed above.

Even if they do, many employees may not take kindly to the idea that they should retire if they are not ready to do so.

In addition, under the ‘old’ law, employees have often been allowed to continue to retirement with managers overlooking lapses in judgment or incremental changes in performance which can be attributed to an employee’s age. Moving forward, employers will be faced with the unpleasant task of performance managing longstanding, cherished employees if they are not up to task, rather than allowing them to continue with the knowledge that retirement is just around the corner.

So what are the alternatives to the default retirement age that employers might be able to consider?

1. Speak to the employee ‘off the record’. Whilst this option is tempting, trying to speak with an employee ‘off the record’ is fraught

with difficulty. In brief, simply saying “this conversation is ‘off the record’, or ‘without prejudice’, does not mean that the employee cannot use the conversation against the employer. Therefore an employee could argue that these discussions are an attempt to force them out on the grounds of their age, and consequently sue for age discrimination.

2. Speak to the employee ‘on the record’. The best time to do this is during annual appraisals, or at regular meetings. Indeed, it may make sense for employers to discuss future plans with all employees at appraisal time, as this will give the employer a better idea of who is looking for advancement, who is happy within their role, who is considering retiring, and plan accordingly.

3. Keep a close eye on performance.

Many employers are concerned that the change in law means that they will be stuck with staff members who cannot perform and who cannot be retired. This is not the case. In fact, under the new law, employers will have to keep a closer eye on who is performing well, and manage all employees’ performance equally, regardless of age or length of service.

4. Set a corporate ‘normal retiring age’. Contrary to popular belief, employers will still be able to set a internal ‘normal retiring age’ for employees. Although this might be viewed as age discrimination, this will be justifiable if the decision can be shown to be a proportionate means of achieving a legitimate aim.

48 March 2011 SANDWICH & SNACK NEWS

What is a ‘legitimate aim’? Cases under the ‘old law’ have found legitimate aims to include workforce planning, enabling recruitment and retention of younger employees, avoiding adverse impact on pensions and benefits, ensuring continued competence, and having an agebalanced workforce ensuring job opportunities amongst the generations.

However, employers will need to be careful when implementing a normal retirement age and will need to show that they have balanced the employee’s rights and dignity against the needs of the business.

In practice some employers may be happy to allow an employee to continue working as long as they choose, and many employees will most likely want to at least reduce their hours, if not finish working completely, as they age. It is important to note that the abolition of the default retirement age has no effect upon the flexible working law which is currently in place, and employers will not be under a duty to allow older employees to work reduced hours unless they are eligible for flexible working in the usual way.

In addition to the employee relations issues highlighted above, managers must ensure that performance management processes are implemented fairly across the entire range of employees in order to avoid any accusations of age bias, or

S&SN_132_March11_p48-49_Layout 1 03/03/2011 14:18 Page 49

ADVICE consider whether or not any reasonable adjustments may need to be made in relation to the employee and their employment.

There are two exceptions to the abolition of the default retirement age: It does not affect occupational pension schemes and the setting of a “normal retirement age� for the purposes of occupational pension schemes.

Employers may withdraw benefits for employees at or over the age of 65 (with the age at which withdrawal will be legal rising in accordance with the state pension age). This exemption deals with a key concern of employers, namely that the rising costs of benefits and insurance for employees over the state pension age could make the provision of these benefits prohibitively expensive.

Conclusion

trying to force out the older members of staff. Managers will need to watch for age related disabilities and, if any disability is found, will need to

The abolition of the default retirement age has the potential to have a large impact on businesses, as staff may choose to remain in their position longer, hindering succession planning, and employers and managers will be forced in many cases to invoke disciplinary procedures to manage the performance of longstanding employees, with a subsequent negative effect on morale.

However, where there is clear ongoing dialogue between managers and staff, and all parties are open to

sensible communication, there is no reason why employees continuing to work past the current default retirement age should prove to be a problem.

Employers are still free to choose to set a retiring age for their business, provided that they are able to justify this.

David Regan is a solicitor in the Employment Team at Mundays Solicitors, a leading regional practice which provides quality advice to corporate and private clients.

H L Commodity Foods is a leading supplier to the UK of CHEESE Bulk, Grated, Diced & Sliced, Spreads, Fillings, EMC BUTTER Sweetcream, Whey, Garlic & Chilli LIQUID EGG, MILK POWDERS

HL Commodity Foods Limited Email: info@hlcf.ie Website: www.hlcf.ie United Kingdom Phone (SALES OFFICE) +44-1423-77-22-33

www.sandwich.org.uk March 2011 49

S&SN_132_March11_p50-51_Layout 1 03/03/2011 14:20 Page 50

INDEPENDENT DIARY

Sally’s sandwich bar Sally Warden opened her Derby sandwich bar on a former post office site two years ago. Here she starts a regular new column reflecting on life as an independent ONCE upon a time I was a lady who lunched, who played at a career in housing and had money in the bank. And then one day I woke up and decided I was going to throw it all away and open a sandwich bar.

Realistically how I would make it happen I did not know. I devoured books on the subject and visited every sandwich shop up to infinity and beyond, consuming lots and lots of sandwiches, and watched, observed, before deciding on just the kind of atmosphere and menu I wanted to create.

I asked friends, relatives and anyone else who wasn’t bored to tears by me ‘what was their favourite sandwich?’

‘Wholemeal or white?’ ‘Crusty or soft?’

How much would they pay for it? How far would they go to buy their lunch?

What would they expect a meal deal to include?

It got so bad that if I was ever introduced to anyone new (although I do have to say family, friends and my longsuffering partner became quite reluctant to do this) I would be nodding and smiling but thinking to myself: just get the niceties over, I want to know about your sandwich preferences .

I found a premises that felt right. In hindsight, I should have been more business like. I cringe with horror when I think about the look of disbelief on the estate agent’s face when I produced a cheque book out of my handbag thinking that I could just start paying the rent weekly, before he tentatively suggested that I should perhaps get myself a solicitor and think about negotiating over the lease!

The lease was finally signed and I was on my own, no regular monthly salary going in the bank and my mortgage still going out. I handed in my notice at work, walking out three months later. Out into the big wide world, full of optimism and a whole load of enthusiasm – clutching a radio alarm clock (my leaving present; my colleagues finding it hilariously funny at the possibility I could be up and ready for work before 8am.)

It is still wiped over regularly and given a regular buff, with the featured actions written up in my daily diary of cleaning – not.

Anyway here I am, still here two and a half years later, opening just as ‘credit crunch’ became the buzz phrase of the decade - launching a sandwich bar advertising a credit crunch menu on the board outside. I’m no longer a lady who lunches, with money in the bank, but I am now the lady (and I do use the term loosely) who does the lunch.

I booked myself onto a food hygiene course along with others who needed the certificate for lots of varying, interesting reasons. I loved it, despite almost driving the trainer to the point of madness with my constant questions. I was just so hungry to learn as much as I could, but in the end her standard response to me would be ‘they’ll never ask that question in the exam, so don’t bother yourself about it’.

I passed, as did everyone else on the course, but then I don’t think it was too challenging: (e.g. anagram of TAR– a pest that can be found in a dirty food area).

Nevertheless, I was so excited that as soon as my certificate arrived in the post it was straight up on the shop wall.

50 March 2011 SANDWICH & SNACK NEWS

‘I cringe with horror when I think about the look of disbelief on the estate agent’s face when I produced a cheque book out of my handbag thinking that I could just start paying the rent weekly, before he tentatively suggested that I should perhaps get myself a solicitor’

S&SN_132_March11_p50-51_Layout 1 03/03/2011 14:20 Page 51

Your industry magazine International Sandwich & Snack News magazine is published six times a year and distributed on subscription of £55 per annum to all those involved in the sandwich industry. There’s also free access to our advice lines, and free access to our information services on the internet.

Type of business (please tick as appropriate) Sandwich Bar/Cafe Bakery Outlet Sandwich Delivery Outlet Producer Supplier Buyer Vending Company Agency/PR Would you like to receive information on full membership of the British Sandwich Association?

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Mayonnaise, Dressings and Sauces Sublime...

Piquant manufacture a range of quality mayonnaise, dips, dressing and sauces from our BRC accredited production facility in the West Midlands. We supply many standard products as well as being able to work on bespoke development using our in house NPD facility. If you are looking for unusually high quality products, from a company with a real interest in your business then look no further, you have found us!

www.piquant.co.uk To see our complete range of products visit our website or give us a call to discuss any of your requirements.

Tel: 01922 711116

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Please return this form, with the appropriate remittance,to: Sandwich and Snack News, Association House, 18c Moor Street, Chepstow NP16 5DB

To advertise call Paul Steer on 01291 636342 March 2011 51

S&SN_132_March11_p52_Layout 1 03/03/2011 14:20 Page 52

BSA MANAGEMENT COMMITTEE 2011 The following are elected members of the Management Committee of the British Sandwich Association:

PICTURE COURTESY OF FRIDAYS

BSA Committee

ChAIrMAN Nigel Hunter (Consultant) VICE-ChAIrMAN Felicity Aylward (BP) ThE COMMITTEE Andy Valentine (Ginsters) - van sales Kelly Johnson (Sainsbury’s) - multiple retailer Mark Arnold (Brambles) - producer Sally Gabbitas (Tri-Star) - supplier Camilla Deane (Bel UK) - supplier Georg Buhrkohl (Subway) - sandwich bar chain Clare Langford (Pret a Manger) - sandwich bar chain

Upholding quality standards in sandwich making and retailing Our aims As the voice of the British Sandwich industry, the primary aims of the British Sandwich Association are: ▲ To safeguard the integrity of the sandwich industry by setting minimum standards for sandwich making. ▲ To encourage excellence and innovation in sandwich making.

Catherine Moroz (Bagelmania) - sandwich bar

▲ To provide a source of information for the industry.

Joe Street (Fine Lady) - baker

▲ To provide a collective voice for all those involved in the

SECrETArIAT JiM WiNSHiP Director

52 March 2011 SANDWICH & SNACK NEWS

▲ To promote the consumption of sandwiches. making, distribution and retailing of sandwiches and to represent the views of the industry.

www.sandwich.org.uk

S&SN_132_March11_p53-60_Layout 1 03/03/2011 14:21 Page 53

BSA Manufacturers & Distributors Anchor cAtering Limited Kent Office: Unit 2, Wotton Trading Estate, Wotton Road Ashford, TN23 6LL London Office: Global House, 21 Lombard Road SW19 3TZ Contact: Mark Leigh Tel: 01233 665533 Fax: 01233 665588 Mobile: 07966 664 408 mail@anchorcatering.co.uk www.anchorcatering.co.uk BrAdgAte BAkery Beaumont Leys, Leicester, LE4 1WX Contact: Clare Keers Tel: 0116 2361100 Fax: 0116 2361101 clare.keers@bradgate-bakery.co.uk

BuckinghAm Foods Ltd Wimblington Drive, Redmoor, Milton Keynes MK6 4AH Contact: Mark Keating Tel: 01908 838900 Fax: 01908 838920 mark_keating@buckfoods.co.uk www.buckinghamfoods.co.uk chArLes JArvis Fine Foods Unit 16 Riverside Ind Estate South Street, Rochford Essex SS4 1BS Contact: Alan Jarvis Tel: 01702 545111 Fax: 01702 548894 alan@charlesjarvis.co.uk www.charlesjarvis.co.uk dAiLy BreAd Unit 23 Britannia Estate, Leagrave Road, Luton LU3 1RJ Contact: Tracey Owen Tel: 01582 401177 Fax: 01582 401177 munch@dailybread.ltd.uk Food PArtners heAthrow Ltd Galleymead Road, Colnbrook, Slough SL3 0EN Tel: 08450 549948 sales@foodpartners.co.uk www.foodpartners.co.uk Food PArtners kiLmArnock Ltd Rowallan Business Park, Southcraig Avenue, Kilmarnock, KA3 6BQ Tel: 08450 549948 sales@foodpartners.co.uk www.foodpartners.co.uk Food PArtners Ltd (London) Lords House, 665 North Circular Rd, London NW2 7AX Contact: David Guy Tel: 0208 208 6120 Fax: 0208 830 7137 david.guy@foodpartners.co.uk www.brambles.co.uk Food PArtners Ltd (middLesBorough) 13-15 Drake Court, Riverside Business Park, Middlesborough TS2 1RS Contact: Guy Truman Tel: 01642 230316 Fax: 01642 230093 david.guy@foodpartners.co.uk www.brambles.co.uk

Food PArtners PArk royAL Ltd 39 Brunel Road, Acton London W3 7XR Tel: 08450 549948 sales@foodpartners.co.uk www.foodpartners.co.uk Fresh! nAturALLy orgAnic Unit 26A, Abbey Ind. Est, Mount Pleasant, Wembley, London 8H0 LNR Contact: Chantelle Ludski Tel: 020 87952117 Fax: 020 87952119

chantelle@freshnaturallyorganic.co.uk www.freshnaturallyorganic.co.uk

FreshwAy chiLLed Foods Stafford Court, Stafford Road, Wolverhampton WV10 7EL Contact: Mr Alan Wright Tel: 01902 783666 Fax: 01902 781141 info@freshway-foods.co.uk ginsters Ltd 83 Tavistock Rd, Callington Cornwall PL14 3XG Contact: John Want Tel: 01579 386 200 Fax: 01579 386 240 John.Want@Ginsters.co.uk www.ginsters.com greencore sAndwiches - PArk royAL Willen Field Rd, Park Royal, London NW10 7AQ Contact: Clare Rees Tel: 0208 956 6000 Fax: 0208 956 6060 clare.rees@greencore.com www.greencore.com greencore sAndwiches – mAnton wood Manton Wood Enterprise Zone, Retford Road, Manton, Worksop, Notts, S80 2RS Contact: Andrew Wilcox-Jones Tel: 01909 512600 Fax: 01909 512708 www.greencore.com greencore sAndwiches – tweLvetrees Prologis Park, Twelvetrees Crescent, London E3 3JG Tel: 0207 536 8000 Fax: 0207 536 0790 Contact: Steve Maloney steve.maloney@greencore.com www.greencore.com hAken’s QuALity Foods Unit 2, Third Avenue Greasley St., Bulwell, Nottingham NG6 8ND Contact: Jason Haken Tel: 0115 9762995 Fax: 0115 9795733 hakensfoods@aol.com imPress sAndwiches (The Good Food Company) Units 4-5a, Horton Road Industrial Estate, Horton Road, West Drayton Middlesex, UB7 8JL Contact: Andrew Pocock Tel: 01895 440123 Fax: 01895 441123 andrew@impress-sandwiches.com www.impress-sandwiches.com

kerry Foods IDA Industrial Park, Poppintree, Finglas, Dublin, Ireland Contact: Thomas Kiely Tel: 00353 18648000 Fax: 00353 18644033 www.freshways.ie meLton Foods 3 Samworth Way, Leicester Road, Melton Mowbray, Leicestershire LE13 1GA Contact: Wendy Smith Tel: 01664 484400 Fax: 01664 484401 wendy.smith@meltonfoods.co.uk ProvenAnce sAndwiches Unit 22, Riverside Business Centre, HIgh Wycombe.

HP11 2LT Tel: 01494 527952 Fax: 01494 527952 Contact: Ben Hearn Ben.hearn@gmx.co.uk rAynor Foods Farrow Road, Widford Industrial Estate, Chelmsford, Essex CM1 3TH Contact: Heather Raynor Tel: 01245 353249 Fax: 01245 347889 sales@sandwiches.uk.net www.sandwiches.uk.net s&L cAtering Units N and P, Shaw Business Park, Silver Street, Huddersfield, HD5 9AE Contact: Simon Shaw Tel: 01484 304 401 Fax: 01484 304 402 simon.shaw@slcatering.co.uk www.slcatering.com soLwAy Foods Ltd 3 Godwin Road, Earlstrees Ind. Estate, Corby, Northants NN17 4DS Contact: Nicola Stock Tel: 01536 464494 Fax: 01536 409 050 nicolastock@northernfoods.com www.solway.com tAsties oF chester Ltd Prince William Avenue, Sandycroft, Flintshire, CH5 2QZ Contact: Richard Brown Tel: 01244 533 888 Fax: 01244 533 404 enquiries@tasties.co.uk www.tasties.co.uk the sAndwich FActory Carlyon Rd Ind. Est, Atherstone, Warwickshire CV9 1LQ Contact: Nick Anderson Tel: 01827 719 100 Fax: 01827 719 101 nick.anderson@tsfl.co.uk www.thesandwichfactory.ltd.uk

sAndwich BAr chAins BirLeys chAndos deLi greggs mArtins crAFt BAkers Pret A mAnger suBwAy

contrAct cAterers cAtering2order cAmden Foods (ssP uk Food trAveL exPerts)

muLtiPLe retAiLers BP oiL uk J sAinsBury mArks & sPencer PLc tesco wAitrose

sAndwich retAiLers 2114 Food 2 u Amuse Bouche cAtering APPetite BABette's cAFé BAgeLmAniA BAnks wiLson cAtering Beetroot BLue.com BiA BLAstA cAtering Ltd BLAck oLive sAndwich co.

BLueBerrys teA rooms BreAdwinners BritAnniA weB soLutions Ltd (PizzA xPress) Brunches Brunch Bite cAder, renukA cAFe - toriA cAFFe v London cAmPBeLL, LindA cAstLe ProPerties Ltd cherry & heAther choice cAtering coFFee AFFAir Ltd. coFFee cAke Ltd coLomBiAn coFFee & comPAny coLoneL's mustArds cooPers oF FreshFieLd crustie's BAkery Ltd dAnieLs, JohnAthAn deLicious deLiish dene's deLi ecoviLLAge FArmhouse BAkery Ltd. Fireside coFFee Lounge FJ esPosito Limited Food 74 (t/A: simPLy eAt) FuLFiLLed cAtering gLutton & gLee goddArds greAt coFFee hArrys cAFe & sAndwich BAr hereFord cAtering & suPer sAndwich co kruczynskA, Jo LA BAguetterie Le Brunch

Le munch LunchmAte mAmmA & miA mesAmis mike's sAndwich engineers montys deLi sAndwich BAr mr zAzA Ltd munchie's cAFe murrAy wiLson trAding Ltd newPort stores (essex) Ltd. norBurys o'Briens sAndwich BAr odd FeLLows cAFe hAthersAge Limited PePPer ALLey PitstoP/reFueL Ps sAndwich & dessert BAr Purdeys QuAyside teAroom rAcheL's oF windsor reLish the sAndwich shoP sALisBury sAndwich comPAny sAndwich mAsters seAsons cAtering norwich Ltd serious sAndwich PeoPLe snAtch Food Ltd sPires sAndwich deLi stAtes, AdriAn stuFFed sAndwich tAke 5 tAste uk Ltd tAsteBuds oF FArnhAm thAnks For FrAnks the BAy tree the BeAn uk Ltd the BLue PuLLmAn the BuntingFord coFFee shoP the crAven BAkery the FArm cAFe the FiLLing stAtion the gourmet sAndwich co the hereFord deLi the JoLLy BAker the kissin crust the oLd Forge the oLive tree the one hundred Penny sAndwich shoP the PAntry the PLAce to meet the reAL sAndwich co. the sAndwich LArder Ltd the sAndwich shoP Limited the sAndwichmAn the soho sAndwich comPAny tomLinsons sAndwich BArs Ltd vAughAn, Joy vendesent (t/A cuLture cAFe) video cAFe Ltd wALkers sweets woodLAnd BAkery woods Pies (t/A wrights) wot the dickens

www.sandwich.org.uk March 2011 53

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BSA Suppliers Index ABout Foods Ltd Oaklands Business Park Church Lane, Moor Monkton, York, YO26 8LA Contact: Nigel Upson Tel: 0845 8800 138 Fax: 0845 8800 139 nigel@about-foods.co.uk www.about-foods.co.uk AdvAnced Food technoLogy Ltd Wenman Road, Thame Ind. Est, Thame, Oxfordshire, OX9 3SW Contact: Paul Jones Tel: 01844 217303 Fax: 01844 212341 sales@intl.grotecompany.com www.grotecompany.com

labels + labelling systems

ALLstAt Limited Unit 10 Bowmans Trading Estate, Bessemer Drive, Stevenage, SG1 2DL Contact: Peter Tingle Tel: 01438 759084 Fax: 01438 740958 pt@allstat.co.uk www.allstat.co.uk Ancient reciPes (soLwAy veg Ltd) Empire Way, Gretna, DG16 5BN Contact: Gillian McAllister Tel: 01461 337 239 Fax: 01461 338436 gill.mcallister@solwayveg.co.uk www.ancient-recipes.co.uk

BeAcon Foods Unit 3-4, Beacon Enterprise Park, Warren Road, Brecon LD3 8BT Contact: Sarah Davies Tel: 01874 622577 Fax: 01874 622123 sarah@beaconfoods.co.uk www.beaconfoods.co.uk BeL uk Ltd Bel House, North Court Armstrong Road, Maidstone Kent ME15 6JZ Contact: David Guy Tel: 01622 774800 Fax: 01622 759884 cdeane@groupe-bel.com www.cheese-recipes.co.uk Accreditation body: ISO

Bri-tAL (Foods) Ltd Chaucer House, Chaucer Business Park Kemsing, Sevenoaks, Kent TN15 6PW Contact: Chris Dellow T – 01732 763221 F – 01732 761 017 chris@bri-tal.co.uk www.bri-tal.co.uk BunzL cAtering suPPLies Epsom Chase, 1 Hook Road, Epsom KT19 8TY Contact: Matt Johnson Tel: 01372 736300 Fax: 01372 736301 www.bunzl.co.uk

cALder Foods Limited Site 8 Marconi Road Burgh Road Industrial Estate Carlisle, Cumbria CA2 7NA Tel: 01228 518888 Fax: 01228 518899 Contact: Paul Barker paul.barker@calderfoods.co.uk www.calderfoods.co.uk

coLPAc Ltd Enterprise Way, Maulden Road, Flitwick, Bedfordshire MK45 5BW Contact: Rebecca Beattie Tel: 01525 712261 Fax: 01525 718205 rebecca.beattie@colpac.co.uk www.colpac.co.uk dAiLy BreAd Unit 23, Britannia Estate, Leagrave Road, Luton LU3 1RJ Contact: Tracey Owen Tel: 01582 401177 Fax: 01582 401177 munch@dailybread.ltd.uk

dAirygoLd Food ingredients uk Lancaster Fields Crewe Gates Farm Crewe, Cheshire CW1 6FU Contact: Alison Taylor Tel: 01270 589136 Fax: 01270 530726 Ataylor@dairygold.co.uk www.dairygoldfoodingredients.co.uk

cAterers choice Ltd Parkdale House, 1 Longbow Close, Pennine Business Park Bradley, Huddersfield HD2 1GQ Contact: Sarah Pinder Tel 01484 532666 Fax 01484 532700 sarah@catererschoice.co.uk www.catererschoice.co.uk

cheese ceLLAr 44-54 Stewarts Road London SW8 4DF Contact: Tina Alemao Tel: 0207 8196045 Fax: 0207 8196027 Tina.alemao@cheesecellar.co.uk www.cheesecellar.co.uk Accreditation body: BSA chiLtern BAkeries Ltd Southam Road, Banbury, Oxfordshire OX16 2RE Contact: Claire Marshall Tel: 01295 227600 Fax: 01295 271430 salesadmin@flbltd.co.uk Accreditation body: BSA

54 March 2011 SANDWICH & SNACK NEWS

deighton mAnuFActuring (uk) Ltd Gibson Street, Leeds Road, Bradford, West Yorkshire BD3 9TR Contact: Andy Hamilton Tel: 01274 668771 Fax: 01274 665214 sales@deightonmanufacturing.co.uk www.deightonmanufacturing.co.uk

discovery Foods Ltd. Nimbus House, Maidstone Road, Milton Keynes, Buckinghamshire MK10 0BD Contact: Rob Barzda Tel: 01908 933000 Fax: 01908 933074 rbarzda@discoveryfoods.co.uk www.discoveryfoods.co.uk ecLiPse scientiFic grouP Tappers Building Sands Mill, Huddersfield Road Mirfield, West Yorkshire WF14 9DQ Contact: Nigel Richards nigel.richards@eclipsescientific.co.uk Tel: 01924 499776 Fax: 01924 499731

engLish Provender co. Ltd Buckner Croke Way, New Greenham Park, Thatcham, Berks, RG19 6HA, Contact: David Barker Tel: 01635 528800 Fax: 01635 528855 david.barker@englishprovender.com

www.englishprovender.com BRC Grade A euriLAit Leighton Lane Ind Estate, Leighton Lane, Evercreech, Somerset, BA4 6LQ Contact: Paul Bates Tel: 01749 838100 Fax: 01749 831247 paulbates@eurilait.co.uk www.eurilait.co.uk Food AnALyticAL LABorAtories Ltd The Old mill, Oxford Road, Stoke on Trent, ST6 6QP Contact: Steve Watt Tel: 01782 822355 Fax: 01782 818515 steve.watt@falabs.com www.falabs.com Accreditation Body: UKAS

Food network Ltd Keepers Cottage, Chrishall Grange, Heydon, Royston, SG8 7NT Contact: Peter McDermott Tel: 01763 837 000 Fax: 01763 838 280 peter@food-network.com www.food-network.com Foodservice centre Cheddar Business Park, Wedmore Road, Cheddar Somerset BS27 3EB Contact: James Simpson Tel: 01934 745600 Fax: 01934 745631 james@thefscgroup.com www.foodservicecentre.co.uk Freshcut Foods Ltd 14-16 Lilac Grove, Beeston, Nottingham NG9 1PA Contact: Peter Clee Tel: 01159 227 222 Fax: 01159 227 255 peter.clee@freshcut.biz

FridAys Chequer Tree Farm, Benenden Rd, Cranbrook, Kent TN17 3PN Contact: Pat Dunne Tel: 01580 710200 Fax: 01580 713512 pd@fridays.co.uk www.fridays.co.uk Accreditation body: BSA hAzeLdene Foods Ltd Walthew House Lane Martland Park Industrial Estate, Wigan WN5 0LB Contact: Claire Gregory Tel: 01942 219910 Fax: 01942 219940 www.hazeldenefoods.co.uk claire.gregory@hazeldene.co.uk heAthrow BAkery Unit 6-7, The Ridgeway, Iver, Buckinghamshire SL0 9HW Contact: Farah Perry Tel: 01753 652888 Fax: 01753 650810 enquiries@heathrowbakery.co.uk www.heathrowbakery.co.uk Accreditation body: BSA intertAste sAuces & sPices P.O Box 5631, 3297 ZG Puttershoek The Netherlands, 3297 ZG Contact: Rogel Toll Tel: 07738 939611 Fax: 0031786 769 117 roger.toll@intertaste.eu www.intertaste.eu JiFFy trucks Ltd 26 Jubilee Way, Shipley West Yorkshire BD18 1QG Tel: 01274 596000 Contact: John Kennerly john@jiffytrucks.co.uk www.jiffytrucks.co.uk John west Foods Ltd Lancaster House, Tithe Barn Street, Liverpool, L2 2GA Contact: Paul Kent Tel: 0151 243 6200 Fax: 0151 236 5465 paul.kent@mwbrands.com JosePh heLer Ltd Laurels Farm, Hatherton, Nantwich, Cheshire CW5 7PE Contact: John Chattel Tel: 01270 841500 Fax: 01270 841381 johnc@joseph-heler.co.uk www.joseph-heler.co.uk

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BSA Suppliers Index kookABurrA 3 Armstrong Road, N.E.Ind.Est, Peterlee, Co. Durham SR8 5AE Contact: Samantha Perry Tel: 0191 518 4000 Fax: 0191 518 4226 sperry@kookaburra-uk.com www.kookaburra-uk.com LeAthAms PLc 227-255 Ilderton Road, London, SE15 1NS Contact: Des Hillier Tel: 01969 624558 Fax: 01969 624559 Des.hillier@leathams.co.uk www.leathams.co.uk

mArtin mAthew & co. Ltd 140 High Street, Cheshunt, Herts, EN8 OAW. Contact : Malcolm Smith Tel: 01992 641641 Fax: 01992 641888 malcolmsmith@martinmathew.co.uk

www.martinmathew.co.uk

miLk Link Limited 3120 Great Western Court Hunts Ground Road, Stoke, Gifford, Bristol BS34 8HP Contact: Sandie Belton Tel: 0800 9882433 Fax: 01454 252300 Sandie.belton@cheese.co.uk www.milklink.com

mission Foods euroPe Ltd 5th Floor West, The Mille, 1000 Great West Road, Brentford, Middlesex TW8 9HH Contact: Andy Lewis Tel: 0208 380 1100 Fax: 02476 676560 Andy_Lewis@missionfoods.com mourne country meAts Ltd Unit 24, Rampart Road, Greenbank Industrial Estate, Newry, Co. Down, Northern Ireland BT34 2QU Contact: Brendan Dixon Tel: 028 3026 4968 Fax: 028 3026 0189 brendan@mournecountry.com www.mournecountry.com Accreditation body: BSA

SUPPLIERS

moy PArk Ltd Royal Oak Building, Marshfield Bank, Crewe, Cheshire, CW2 8UY Contact: Ms Rebecca Leadley Tel: 01270 257 722 Fax: 01270 215 881 www.moypark.co.uk mPe uk Ltd Unit 18 Botany Business Park, Macclesfield Road, Whaley Bridge, Derbyshire SK23 7DQ Contact: Chris Powell Tel: 01663 732700 Fax: 01663 732900 chrisp@mpe-uk.com www.mpe-uk.com mtc insuLAtion Solutions Ltd. Royston House 267 Cranmore Boulevard, Solihull, West Midlands, B90 4QT Contact: Patrick Nash Tel: 08452 300082 Fax: 08452 300083 patrick.nash@mtcltd.co.uk www.mtcltd.co.uk newtech Stoke Mill, Sharnbrook, Bedfordshire MK44 1NP Contact: Phil Waters Tel: 01234 783 680 sales@newtech-ltd.co.uk www.newtech-ltd.co.uk Pettigrews Pinnaclehill, Kelso, Roxboroughshire Scotland TD5 8DW Contact: Peter Brookes Tel: 01573 224 234 Fax: 01573 223 717 sales@pettigrews.com www.pettigrews.com PiQuAnt Ltd Willenhall Lane, Bloxwich, Walsall, W.Midlands WS3 2XN Contact: Julie Smith Tel: 01922 711116 Fax: 01922 473240 salesinfo@piquant.co.uk www.piquant.co.uk Accreditation body: BSA PLAngLow Ltd King’s House, Bond Street, Bristol BS1 3AE Contact: Rachael Sawtell Tel: 0117 317 8600 Fax: 0117 317 8639 info@planglow.com www.planglow.com

rAnk hovis The Lord Rank Centre, Lincoln Road, High Wycombe HP12 3QS Contact: John Hale Tel: 0870 728 1111 www.rankhovis.com

royAL greenLAnd Ltd Sinclair House, Station Road, Cheadle Hulme, Cheadle, Cheshire, SK8 5AF Contact: Simon Knight Tel: 0161 4858385 Fax: 0161 4869106 sikn@royalgreenland.com www.royalgreenland.com BRC Higher Level sAm Browne Foods Kelleythorpe, Ind.Estate, Driffield, East Yorkshire, YO25 9DJ. Contact: Phillipa Kendrick Tel: 01377 241238 Fax: 01377 241271 pkendrick@sambrownefoods.co.uk

www.sambrownefoods.co.uk snowBird Foods Ltd Wharf Road, Ponders End, Enfield, Middlesex EN3 4TD Contact: Roy Anderson Tel: 0208 805 9222 Fax: 0208 804 9303 roy.anderson@snowbirdfoods.co.uk

www.snowbirdfoods.co.uk southern sALAds Limited Units 1 & 2 Cannon Bridge Cannon Lane, Tonbridge, Kent TN1 9RP Contact: Mr Ray Boakes Tel: 01732 362444 Fax: 01732 361919 ray@southernsalads.co.uk www.southernsalads.com southover Food comPAny Limited Unit 4, Grange Industrial Estate, Albion Street, Southwick,Brighton BN42 4EN Contact: Niall Singers Tel: 01273 596830 Fax: 01273 596 839 niall@southoverfoods.com www.southoverfoods.com

the ingredients FActory Unit 2-3 Hamilton Road Ind Estate, 160 Hamilton Road, London SE27 9SF Tel: 0208 670 6701 Fax: 0208 670 9676 Contact: Tim Marcuson tim@theingredientsfactory.com www.theingredientsfactory.com the seAFood comPAny (Anchor Seafoods Limited & Cromer Crab Company) Devonshire House, Handcross, West Sussex RH17 6BJ Tel: 01444 400363 Fax: 01444 400949 Contact: Sarah Goulding sarah.goulding@findusgroup.com www.theseafoodcompany.com tmi Foods Lodge Way, Lodge Farm Ind. Est, Northampton NN5 7US Contact: David Abbott Tel: 01604 583421 Fax: 01604 587392 info@tmifoods.co.uk www.tmifoods.co.uk Accreditation body: BSA totAL Foodservice Ltd Pendle Trading Estate, Chatburn, Clitheroe, Lancashire BB7 4JY Contact: David Pratt Tel: 01200 449711 Fax: 01200 440084 tfsmarketing@live.com www.totalfoodservice.co.uk totAL PAckAging systems Unit 12, Saturn Business Park Fairfield Industrial Estate Hixon, Staffordshire ST18 0PF Contact: Katie Rose Tel: 0845 6430035 Fax: 0845 6430036 katierose@totalpackagingsystems.com

www.totalpackagingsystems.com tri-stAr PAckAging suPPLies Ltd Tri-Star House, Unit 4, The Arena,, Mollison Avenue, Enfield, Middlesex EN3 7NL Contact: Kevin Curran Tel: 0208 4439100 Fax: 0208 4439101 info@tri-star.co.uk www.tri-star.co.uk

universAL meAts (uk) Ltd Hall Place, Sevenoaks, Kent TN15 OLG Contact: Alan Burke Tel: 01732 760760 Fax: 01732 760780 info@universalmeats.com www.universalmeats.com

westBridge Foods 32 Church Street, Malvern WR14 2AZ Contact: Graham Kingston Tel: 01684 581800 Fax: 01684 893917 enquiries@westbridge-foods.co.uk www.westbridge-foods.co.uk

zwAnenBerg Food uk Ltd (Puredrive Fine Foods/ Taste Original) 36ACauseway Road, Earlstrees Industrial Estate, Corby, Northamptonshire, NN17 4DU Contact: Martin Burdekin Tel: 01536 463000 Fax: 01536 463085 martinb@puredrive.co.uk Linked AssociAtion LocAL Authority cAtering AssociAtions LACA Administration Bourne House, Horsell Park,Woking, Surrey GU21 4LY Tel: 01483766777 Fax: 01483751991 admin@laca.co.uk consuLtAnt internAtionAL mAster cheF & Author Tom Bridge 21 Blackhorse Avenue, Blackrod Village, Bolton BL6 5HE Tel: 07889111256 tom.bridge@cookerydetective.com www.btinternet.com/~tom.bridge/

These suppliers are members of The British Sandwich Association and subject to its rules, codes of conduct and accreditation. While the Association cannot guarantee the products supplied by those listed, it does make every effort to ensure that the companies are reputable and offer quality products and services.

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BSA Product Index Advisory/consuLtAncy services Factory Advanced Food Technology Foodservice Centre MTC Insulation Solutions Ltd. RJL Software Retail Foodservice Centre BAkery Products Morning Goods Bri-Tal (Foods) Ltd Chiltern Bakery Delifrance Heathrow Bakery Patisserie Bri-Tal (Foods) Ltd Delifrance Chiltern Bakery Heathrow Bakery Viennoiserie Bri-Tal (Foods) Ltd BreAd And roLLs Fresh Chiltern Bakeries Heathrow Bakery Panitaly Rank Hovis Speciality Bri-Tal (Foods) Ltd Delifrance Heathrow Bakery Panitaly BreAd mAking ingredients Cheese Cellar Butter And sPreAds Butter Dairygold Ingredients Eurilait Ltd Spreads Eurilait Ltd Cheese Cellar Milk Link Spreads (olive) Leathams cheese Bel UK Caterers Choice Cheese Cellar Dairygold Ingredients Eurilait Ltd Joseph Heler Leathams Milk Link Southover Food Company Ltd chutneys And reLishes Chutneys Ancient Recipes (Solway Veg Ltd) BD Foods English Provender Co Leathams Pettigrews The Ingredients Factory Unsoy Food Industries (UK) Ltd Relishes Ancient Recipes (Solway Veg Ltd) Beacon Foods Calder Foods Cheese Cellar English Provender Co Intertaste Sauces & Spices Leathams Pettigrews Southover Food Company Ltd The Ingredients Factory Pickles Ancient Recipes (Solway Veg Ltd) Cheese Cellar English Provender Co Leathams Pettigrews Southover Food Company Ltd The Ingredients Factory Preservatives Purac UK Limited cLeAning mAteriALs Bunzl Catering Supplies

consuLtAncy Food Analytical Laboratories Ltd crisPs Southover Food Company Ltd design & BuiLd consuLtAncy Advanced Food Technology Colpac MTC Insulation Solutions Ltd Total Packaging Systems deLivery vehicLes Jiffy Trucks Ltd dressings, sAuces And mAyonnAise Dips The Ingredients Factory Dressings Ancient Recipes (Solway Veg Ltd) English Provender Co. Spreads KK Fine Foods Plc Milk Link Mayonnaise BD Foods Caterers Choice Cheese Cellar English Provender Co. Fridays Just Egg Piquant Rich Sauces Unifine Sauces & Spices Mustards BD Foods Unifine Sauces & Spices Southover Food Company Relishes BD Foods Beacon Foods Southover Food Company Ltd Sauces & Ketchups BD Foods Ancient Recipes (Solway Veg Ltd) Beacon Foods Caterers Choice English Provender Co. Intertaste Sauces & Spices KK Fine Foods Martin Matthew & Co Piquant Rich Sauces The Ingredients Factory drinks Concentrates Ivory & Ledoux Ltd Juices Caterers Choice Leathams Southover Food Company Ltd eggs & egg Products Eggs (hard boiled) Fridays Just Egg PAP Eieren & Eiproducten B.V. Egg Products Freshway Chilled Foods Fridays Leathams PAP Eieren & Eiproducten B.V. eQuiPment Buttering machinery Advanced Food Technology Deighton Manufacturing (UK) Newtech Conveyors Advanced Food Technology Deighton Manufacturing (UK) MPE UK Ltd Total Packaging Systems Cutting equipment Advanced Food Technology Labels Allstat Planglow Labelling Systems

56 March 2011 SANDWICH & SNACK NEWS

Labelling Systems/Barcoding Allstat Planglow Labelling Systems Total Packaging Systems Machinery MPE UK Ltd Packaging Machines Colpac Total Packaging Systems Sandwich Making Machinery Advanced Food Technology Deighton Manufacturing (UK) FActory design Alimentos Daily Fresh Total Packaging Systems Fish Products Canned Fish Food Network Glenryck Foods Limited John West Foods Ltd Ivory & Ledoux Ltd Martin Matthew & Co Crayfish Royal Greenland The Seafood Company Prawns Royal Greenland The Seafood Company Salmon Caterers Choice Challenger Foods Food Network John West Foods Ltd Leathams Martin Matthew & Co. Sardines Martin Matthew & Co. Seafood/Shellfish Products Ivory & Ledoux Ltd Southover Food Company Ltd Unsoy Food Industries (UK) Ltd Tuna Caterers Choice Challenger Foods Food Network Glenryck Foods Limited Ivory & Ledoux Ltd John West Foods Ltd Martin Matthew & Co. Universal Meats Tuna (Premium) Food Network Glenryck Foods Limited Ivory & Ledoux Ltd Martin Matthew & Co Southover Food Company FLour Rank Hovis Fruit Guacamole Leathams Pineapple Caterers Choice Food Network Freshcut Foods Ltd Ivory & Ledoux Ltd Martin Matthew & Co. LABorAtory Eclipse UK Ltd Food Analytical Laboratories Ltd meAt Products Bacon Food Network Leathams Mourne Country Meats Southover Food Company Ltd TMI Foods Verseveld PLC Beef Leathams Sam Browne Foods Universal Meats Verseveld PLC Zwanenberg Food UK Ltd

Chicken Cargill Integra Challenger Foods Grampian Country Foods Kookaburra Leathams Moypark Sam Browne Foods TMI Foods Universal Meats Verseveld PLC Zwanenberg Food UK Ltd Continental Leathams Minster Fine Foods Ltd Duck Cargill Integra Challenger Foods Kookaburra Sam Browne Foods Universal Meats Verseveld PLC Ham Food Network Leathams Martin Matthew & Co. Minster Fine Foods Ltd Mourne Country Meats Verseveld PLC Marinated Meats Calder Foods Food Network Kookaburra Meatballs Zwanenberg Food UK Ltd Pork Challenger Foods Food Network Kookaburra Leathams Mourne Country Meats Sam Browne Foods Southover Food Company TMI Foods Zwanenberg Food UK Ltd Poultry Kookaburra Southover Food Company Salami Southover Food Company Sausages Food Network Leathams Mourne Country Meats Snowbird Foods Southover Food Company TMI Foods Zwanenberg Food UK Ltd Turkey Kookaburra Leathams Unsoy oiLs Ivory & Ledoux Ltd Martin Matthew & Co orgAnic Products Ancient Recipes (Solway Veg Ltd) Beacon Foods Eurilait Ltd Fridays Leathams The English Provender Co. (Suffolk Foods) Unsoy Food Industries (UK) Ltd PAckAging Auto-seal Packaging MPE UK Ltd Total Packaging Systems Cardboard Bunzl Catering Supplies Colpac Disposable Bunzl Catering Supplies Food wraps Colpac Tri-Star Packaging Supplies

Plastic Bunzl Catering Supplies Tri-Star Packaging Supplies Sandwich Packs Alimentos Daily Fresh Colpac PAstA Bri-Tal (Foods) Ltd Caterers Choice Food Network Freshcut Foods Ltd Leathams Martin Matthew & Co. Southover Food Company Ltd PreservAtives Purac UK Limited reciPe deveLoPment Tom Bridge reFridgerAted vehicLes Jiffy Trucks Ltd sAndwich FiLLings (reAdy PrePAred) Beacon Foods Calder Foods Cheese Cellar Eurilait Ltd Freshcut Foods Ltd Fridays KK Fine Foods Plc Unsoy Food Industries (UK) Ltd Frozen KK Fine Foods Plc Unsoy Food Industries (UK) Ltd snAck Products KK Fine Foods Plc Unsoy Zwanenberg Food UK Ltd souPs Leathams Southover Food Company Ltd vegetABLes Canned Vegetables Food Network Ivory & Ledoux Ltd Martin Matthew & Co Chargrilled/ Roasted Beacon Foods Freshcut Foods Ltd Ivory & Ledoux Ltd Leathams Unsoy sALAds Calder Foods Hazeldene Foods Southern Salads Limited Salads (prepared) Freshcut Foods Ltd Southover Food Company Ltd Southern Salads Limited Unsoy Sundried Tomatoes Beacon Foods Leathams Plc Martin Matthew & Co. Unsoy Food Industries (UK) Ltd Sweetcorn Beacon Foods Caterers Choice Food Network Ivory & Ledoux Ltd Martin Matthew & Co. Southover Food Company Ltd Universal Meats Tomatoes Beacon Foods Caterers Choice Food Network Ivory & Ledoux Ltd Leathams Plc Martin Matthew & Co. Unsoy Food Industries (UK) Ltd viennoiserie Southover Food Company Ltd

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International Sandwich Manufacturers ALimentos dAiLy Fresh s.A. Avendia El Parque 423 Golf de Manquehue Lo Barnechea, Santiago, Chile Tel: 56-2-4119100 Fax: 56-2-4119101 Contact: Felipe Mustakis Email: ja_perez@dailyfresh.cl BeLL Ag Rupperswilerstrasse 5 5503 Schafisheim Switzerland Tel: 0041 62 885 95 55 Tel: 0041 62 885 95 66 baenzigerm@bell.ch www.bell.ch Contact: Markus Banziger Borgesius convenience Marconistraat 8 8912 AX Leeuwarden, Holland Tel: 0031 58 2348 455 Fax: 0031 58 216 0720 e.boogaard@borgesiusconvenience.nl www.borgesius.nl Contact: Emiel Boogaard

Fres co srLA socio unico Via Don Bosco N.2 43029 Traversetolo, Parma, Italy Tel: 0039 0521 842 611 Fax: 0039 0521 844 141 Contact: Alessandro Bettini kokA verwALtung gmBh Mike’s Sandwich Market Gustav-Kunst Strasse 14 20539 Hamburg, Germany Tel: 0049 40 780 9850 Fax: 0049 40 780 9855 kadereit@mikes-sandwich.de Contact: Christoph Kadereit nordic Lunch AB Box 5924 Majorstua 0308 Oslo, Norway Tel: 0047 23 33 44 34 Fax: 0047 23 33 44 34 k.brandmo@nordiclunch.com Contact: Kjetil Brandmo sigmA BAkeries PO Box 56567 3308 Limassol, Cyprus Contact: Georgios Georgiou Tel: 00357 5 363 968 Fax: 00357 5 346 131

suPer snAck Am Schwimmbad 5, 67722 Winnweiler, Germany Contact: Karin Halm Tel: 0049 6302 9819780 Fax: 0049 6302 98197822 info@superweck.de Accreditation body: BSA, IFS

Product Listing BAkery inserts Sigma Bakeries Ltd BreAd Sigma Bakeries Ltd orgAnic Products Sigma Bakeries Ltd sAndwiches Borgesius Convenience Fres Co KOKA Verwaltung GmbH Nordic Lunch AB Super Snack sAndwich FiLLings (prepared) Sigma Bakeries Ltd sPeciALity BreAds Sigma Bakeries Ltd

CL ASSIFIEDS

www.sandwich.org.uk March 2011 57

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CL ASSIFIEDS

RJL Delivery System Standing Orders, Delivery Notes, Invoicing Costings, Full Analysis and much more

.uk VISIT US AT www.rjlsoftware.co

RJL SOFTWARE

For further information Call 01962 761313 or 07721 592865

Reach thousands of potential customers from as little as ÂŁ115

Paul steer

01291 636342 email: paul@jandmgroup.co.uk

58 March 2011 SANDWICH & SNACK NEWS

Snacks for Special Diets Doves Farm Foods mill and bake delicious healthful products that are suitable for special diets, including: Cookies and biscuits in bulk or twin packs A selection of vegan and gluten free flapjacks and cereal bars Catering packs of gluten free mix for batter, sponge and custard Find out more information and order online at www.dovesfarm.co.uk or call our sales team on 01488 684 880

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ITY “QUAL T A TUNA BLE K R A REMA ES” PRIC

Importers, Stockholder & Distributors Supplier to manufacturers of sandwich, fillings & ready meals. The foodservice, wholesale & retail trade. Product approval by leading UK & EU manufacturer and retailers.

Affiliated offices in Thailand, Vietnam, China, Indonesia.

H&T Walker Ltd Est 1876 Goddess House, Helford, Cornwall, TR12 6JX

Tel: 01326 231800 / 07824 325480 Mobile: 07824 369036 Fax: 01326 231758 Email: et@goddessfoods.co.uk / tanya@goddessfoods.co.uk www.goddessfoods.co.uk

www.sandwich.org.uk March 2011 59

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