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Sandwich snack news INTERNATIONAL
www.sandwich.org.uk
issue 138 March 2012
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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 636333 tony@sandwich.org.uk
CONTENTS NEWS Page 4 - Sandwich manufacturer PJ’s Foods has won 90% of the Scottish NHS regions business following the latest tendering process, with a total expected value in the region of £6m. PROFILE Page 12 - Joe & The Juice was started ten years ago by Kasper Basse in Denmark. It’s a modern bright funky place, which by attracting droves of young Danes, has now successfully grown to over twenty stores just in Denmark, with three opening in Hamburg shortly, one due in Stockholm, and now four open in London. Nellie Nichols paid a call. Page 16 - Two years after opening a new Chester sandwich bar, Dave Roach has built up a flourishing business, and is starting to think about his next move Page 34 - Northern Ireland’s second largest sandwich chain, The Sandwich Company,’ is still going strong after after 21 years, surviving both recession and civil conflict INTERNATIONAL Page 22 - The 4th Earl of Sandwich would undoubtedly be astonished at the way the UK sandwich has evolved to include new formats such as wraps, panini and bagels from around the world … and that’s just the start of it. Simon Ambrose reports on new global sandwich trends DAY IN THE LIFE OF... Page 26 - Christian Binney joined TMI Foods, the Northampton-based cooked ingredients company, as Head of Food Innovation last autumn, from Honeytop Speciality Foods in Dunstable TRENDS Page 30 - Alan Rosenthal, chef-founder of stewed!, a range of premium one-pot meals, reflects on recent changes in the food to go industry, as he prepares to launch his first retail kiosk DRINKS Page 44 - From new South American fruit drink flavours to Coconut Water, the make-up of your drinks chiller cabinet is going to be changing fast over the next few years
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 636333 e-mail: tony@sandwich.org.uk ©Published by J&M Group 2006. Association House, 18c Moor Street, Chepstow, Monmouthshire NP16 5DB In association with The British Sandwich Association. PHONE +44 (0) 1291 636338 FAX +44 (0) 1291 630402 WEB www.sandwich.org.uk EMAIL info@sandwich.org.uk Paper used in the production of this publication is sourced from sustainable managed forests
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NEWS
PJ’s Foods wins 90% of Scottish NHS sandwich business SANDWICH manufacturer PJ’s Foods has won 90% of the Scottish NHS regions business following the latest tendering process, with a total expected value in the region of £6m. The company, based in Glasgow, now supplies nine out of the 10 NHS regions with Food Partners supplying the Lothian region. PJ’s tripled its capacity with a large production facility extension last year and will still have spare capacity after this latest deal. The tendering process was recently changed so each region picked its own supplier, rather than having all the tenders rolled into one. “We’re absolutely delighted about this,” said Scott Cherry, managing
director. “We were confident as we had made in-roads into the existing business and by developing working relationships we have helped secure the additional regions.” PJ’s Foods previously had one dedicated region following the last tender three years ago and has made what amounts to remarkable progress since then. What accounts for such a
transformation? “We are an independent Scottish company and we do a lot of work in terms of our sustainable development and carbon footprint. We are large enough to have the accreditation of BRC Grade A that the NHS requires, but reactive enough to remain flexible and provide the levels of service that catering managers require on the ground.” The company, having serviced the Scottish marketplace for almost twenty years, is now looking to provide a regional partnership service for a national sandwich manufacturer which distributes perhaps 20% of its business in the north and Scotland, for instance. “We believe there’s a market for this at the moment.”
Rocky Andrews opens Fatso’s in Manchester Rocky Andrews, the Teeside sandwich bar owner and former Apprentice star, has opened up a new Fatso’s branch in Manchester. He’s hoping it will lead to further expansion with Liverpool and Sheffield also in his sights. He now has 15 outlets across Teesside and previously opened a store in Leeds in 2010. “It’s an exciting thing if it works,” said Rocky, 25, who took part in BBC show The Apprentice. “With it being a big area there’s lots of places around to expand into. If it works in Manchester it will work anywhere.” Rocky spent six months looking for a spot in the city. The new branch has now been opened on Station Approach, off Piccadilly Gardens. It offers the same food as the outlets on Teesside
but also has a hot food counter offering carvery sandwiches and roast dinners. If successful, Rocky says this could also be introduced on Teesside. But for now he is concentrating on making the Manchester store a similar success. “It’s been a lot of hard work,” said Rocky, who has 17 outlets in total. Manchester is a big city and I have done a lot of miles on my feet walking around looking for the right space. It’s a big
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investment there and we have done a lot of work. It’s fingers crossed it works.” The Manchester branch has created a number of jobs in the city. But it has also had a knock-on effect on Teesside. “It’s creating a few more jobs in our factory here,” Rocky added. Rocky took part in The Apprentice in 2009, and at 21 was the youngest contestant. He was fired by Sir Alan Sugar in only the second week.
Change of ownership for Plymouth café and sandwich shop PLYMOUTH sandwich bar Munch Brunch, formerly a branch of the Lewis's chain of sandwich shops, has been bought by business partners Colin Woodfin and Bridget Tope. The café offers hot and cold food to eat in and take away, but whereas previous owners bought in pastry products, Mr Woodfin now makes his own. He said: "The café presented the ideal opportunity to run my own business. We have concentrated on maintaining the high standards of service and food. With the introduction of new products we are looking to build on this.”
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NEWS
Benugo wins £40m British Museum contract SANDWICH bar and restaurant operator Benugo has won a new £40m five-year catering deal at the British Museum. New locations are being planned within the museum, including a deli lunch style café and espresso bar. The company will also completely renovate the Great Court Cafés and Great Court Restaurant, which will become a
casual dining destination. Other operators believed to have been in the running include Prêt a Manger and Jamie Oliver's Fabulous Feasts. Ben Warner, Benugo's founder, said: “We are hugely excited by this result, and are enormously proud to now be associated with one of the greatest Museums in the world. The British Museum has an incredible history and heritage, and
we are thrilled to be able to contribute to this through our foodservice which will offer choice, value and excellence to every visitor.” Benugo has achieved considerable success in the museum sector in recent years, with a number of contracts including the Ashmolean Museum, Oxford, Science Museum in London, and National Museums Scotland.
Meanwhile, Ben’s brother and Benugo cofounder Hugo Warner, has opened his first café venture after leaving the company two years ago. Market Café, now open in Broadway Market, London, recreates the spirit of the classic Italian "Formica" café of the 1950s. It has a 60-seat dining room as well as a more informal 45-seat café-bar area and a 20-seat terrace.
Importers to the sandwich industry
Cooked chicken, tuna and roast duck meat
deliveries nationwide s from 1 pallet to container Greggs launch new menu app HIGH street baker Greggs has launched its first app for iPhones and Android devices. The free app, developed by digital agency Steel, allows customers to access the Greggs product menu and nutritional information. It also details meal deals and discounts and
allows users to find their nearest store by GPS. Graeme Nash, head of customer and marketing at Greggs, said: "We want our customers to find shopping with Greggs as convenient as possible and our new app is a really effective way of helping us to do that. We hope our customers like it."
UM
UNIVERSAL MEATS (UK) LTD
Universal Meats (UK) Ltd
Hall Place, Sevenoaks, Kent TN15 0LG
Tel: 01732 760760
www.universalmeats.com
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NEWS
Subway aims for 2,000 shops in three years FRED DeLuca, Subway’s president and co-founder, has set out ambitious plans to increase the number of stores in the UK and Ireland to 2,000 over the next three years, creating around 6,000 new jobs. There are currently more than 1,500 Subway stores in the UK and Ireland, almost a five-fold increase on the 2004 store count. Globally there are now more than 36,000 stores in 98 countries from Afghanistan to Zambia, all independently owned and operated by franchisees. The UK and Ireland is the largest market outside North America. Mr DeLuca said: “We are particularly proud of the fact that over the years, the Subway brand has been able to provide entrepreneurs with business opportunities where they can open and operate their own small business and provide great food, exceptional customer service and job opportunities in their communities.” Meanwhile, Subway has now signed
all three of the UK Government’s Responsibility Deal pledges to remove trans fats and reduce salt content, as well as display calorie information on menu boards. New menu boards featuring calorie values are now in all stores, together with large posters which provide detailed nutritional information across the range. Secretary of State for Health, Andrew Lansley said: “One in six meals are now eaten outside the home and for those meals we often have no
Flora campaign targets home sandwich makers UNILEVER is targeting home sandwich makers with a £10m marketing campaign to highlight its Flora brand's new blending process and the improved flavour of its Original and Flora Light products. The TV campaign is due to be released this month, supported by activity to drive the use of Flora in sandwiches. The activity comes as Unilever has pumped €35m in a new plant that claims to improve the blending process of the canola, linseed and sunflower oil used in its spread. Alastair Mckerrow, brand manager for Flora in the UK, said: "The growing consumer demand for healthy, delicious products led us to make the significant
investment in Flora Original and Flora Light, with both new products comparing favourably on taste in consumer research, as well as boasting 80% less saturated fat than butter. "With a household penetration of 53% in the UK we aim to grow the brand and category further by encouraging the use of Flora for spreading in sandwich occasions. "In particular, we'll be focusing on tapping into the lunchtime in-home and lunchbox sandwich occasions, where the opportunity for growth is strongest." Rival Lurpak, owned by Arla foods, has also launched a £10m ad campaign for its new product, Lurpak Spreadable Lightest.
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idea how many calories we are eating. “That’s why it’s great to see that Subway has signed up to this commitment as part of the Responsibility Deal, which will help customers know the calories in their favourite foods and think about the choices they're making.” Trevor Haynes, Subway’s area development manager for the UK and Ireland, said: “The UK and Irish markets have been fantastic success stories for the Subway brand and we see ample opportunities for further growth as more and more consumers demand fresh, healthy food on the go. “In addition to our traditional store development we see huge potential in non-traditional locations such as, convenience stores, petrol forecourts, hospitals and transport hubs. Our target to treble the number of these stores over the next four years will be a leading factor in developing new store locations and in job creation.”
Ginsters
launches special edition pasty GINSTERS has launched a special edition Cheddar and Bacon pasty, which replaces the festive Turkey, Bacon & Cranberry line. Andy Valentine, Head of Brand Marketing for Ginsters, says: “Our special edition pasties
have been one of our biggest successes over the past couple of years and we attribute that to the ever-expanding breadth of the offering, combined with the strength of the flavours and quality of the ingredients used.”
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NEWS
250th Sandwich Anniversary T celebrations look set to continue making headlines. To support the campaign the Association has produced point-of-sale material promoting competition for a holiday in Hawaii and other prizes, which retailers can offer to their customers. These are available from the Association. Poster artwork has also been distributed to members promoting the first Sandwich of the Month – the BLT. March will also see the launch of a
he 250th Anniversary of the Sandwich is well and truly underway with thousands of consumers already signed up on the Association’s lovesarnies.com website – and that’s before the main publicity programme gets underway! This month (March) sees the launch of the first Sandwich of the Month campaign which will be supported by a national media publicity programme and, with more activity planned throughout the year, the anniversary
THE OFFICIAL LOGO AND WHERE TO GET IT
new on-line consumer magazine designed to support the campaign and members. Retail members of the Association are all now listed on the lovesarnies website and can enhance their entries with photographs, menus and links to their own sites as well as by adding details of their own promotions. For information on how you can take advantage of the campaign in your own business contact Tony Lorimer on 01291 636333
Sandwich of the Month
® The 250th Anniversary logo can be 1762 - 2012 obtained CELEBRATING CE ELEBRA AT TING 250 YEARS directly from OF SAND SANDWICHES DWICHES WICHE WICHES a number of packaging and labelling suppliers, including Colpac, Planglow and Tri-Star Packaging, who have been licensed by the Association to offer it. It can also be obtained from the Association by calling Tony Lorimer on 01291 636331 The 250th Anniversary logo has been registered and can only be used with the agreement of the British Sandwich Association.
A FEISTY BLT FOR MARCH As part of the Sandwich of the Month campaign, the Association asked some leading sandwich designers to come up with their own versions of the BLT to be featured on the consumer website lovesarnies.com over March. The following is an example of a BLT with a twist that was created for the 2008 British Sandwich Designer of the Year Award by Sam McGregor from McGregor’s sandwich bar in Crabbery Street, Stafford.
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SPOTLIGHTING THE BLT This month sees the launch of the first Sandwich of the Month with the spotlight falling on the BLT. Sharing the ‘Red White and Bacon’ theme of Bacon Connoisseurs Week, which also takes place in March (19-25), the campaign challenges retailers to relook at their BLT to create something a little different for the month. To support the industry, the
Association has produced a poster that can be used at point of sale and is focusing its publicity programme on the BLT for the month. By simply making the BLT their Sandwich of the Month, retailers will be able to take advantage of this. Next month (April) the spotlight will move to sandwiches for vegetarians.
Feisty BLT “Organic Sweetcured Bacon with a Sweet Chilli and Tomato Chutney and a Black Pepper Mayonnaise with Tomatoes and a Mixed Leaf Salad on Seeded Topped Malted Bread.” This Sandwich is aimed at organic consumers mainly, but also could be suitable for non-organic consumers. The sandwich is aimed at a Sandwich Bar. Ingredients • Organic Celtic Seeded Topped Malted Bread – 108g • Organic Sweetcured Bacon – 50g • Organic Sweet Tomato and Chilli • Chutney – 20g • Organic Cracked pepper Mayonnaise – 20g (1g Black pepper) • Organic Sliced Tomato – 20g – 4 slices • Organic Mixed Leaves (Baby Leaves)- 15g • Organic Butter – 4g
Method Take two slices of seeded topped malted bread Butter each slice of the bread Add the Mayonnaise to one slice (the bottom slice) and Chutney to the other Add the Bacon to the mayonnaise side Add the sliced Tomatoes Add the Mixed lettuce Place the other slice bread on top Slice, pack, seal and Label.
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NEWS To launch British Sandwich Week this year, the British Sandwich Association is planning to organise a national Big Picnic on Sunday, 13th May. The idea is to provide a focus for the start of British Sandwich Week and to provide a celebration event to mark the 250th Anniversary of the Sandwich. Where The intention is to create a series of Big Picnics around the UK – each organised by members in an area – and, through these events, to raise money for local charities. The locations can be any local space, such as a park, where people can gather to enjoy a picnic together. How it works It is entirely up to those organising picnics to create their own events – there is no specific plan that needs to be followed. However, we suggest the following outline: 1. That members choose a local charity to work with and support – they should be able to help with manpower and organisation; 2. That the members (more than one member might get together to organise a picnic) agree to provide free sandwiches (or sandwiches at cost) for the event – but ask consumers to make a contribution to the charity in return for the sandwiches; 3. That members approach other complimentary suppliers to join them in running the event (e.g. someone to supply a drink, a health snack; ice cream etc.) that will help to make up a complete picnic. These should also be asked to contribute to the charity from what they give away or sell. 4. That members (together with other suppliers involved) should decide in advance how many picnic lunches they are going to give away – this will then be advertised as part of the event; 5. The event will be promoted nationally through the
Some things you need to think about • Get agreement from the local authority or land owner for the event on their land; • Get your local council or tourist office to support it – they may be able to help with local marketing; • Register your Big Picnic with the BSA – that way you’ll get marketing support and the registration will allow you to take advantage of the preordering facility; • It is a good idea to have someone qualified in first aid available in case of an emergency • Produce a risk assessment for the event – this will help to identify any risks. A simple guide to risk assessing an event can be downloaded from the BSA website at www.sandwich.org.uk www.lovesarnies.com website (as well as via a substantial PR campaign) as a free celebration picnic. However, consumers wanting to attend will be asked to book their picnic in advance by registering on-line and downloading a voucher to take to pick it up on the day. This registration will help us log the numbers attending plus enable the organisers to judge likely attendances in advance. It will also enable the businesses to control the amount they give away. 6. We suggest that at each event the
organisers provide some entertainment – maybe a local brass band, children’s face painting etc. The chosen charity (or organisations such as Scouts, Rotary and Round Table) may be able to help with finding these. Such organisations may also be able to help with providing small marquees etc. 7. Involve your local schools – it’s a good way to get families involved. This will encourage attendance. 8. The BSA is intending to produce some banners to mark the occasion – these will be available for overprinting with the logos of the businesses taking part. Artwork for advertising and posters to promote the event will also be available. 9. Try and link up with other events that may be taking place on the same day as these may well already have some of the infrastructure and may well welcome you joining them as they can market the free picnic as a benefit to their visitors. How to Register To gain the free publicity support for your picnic, you simply need to register on-line at www.sandwich.org.uk and click on Register for the Big Picnic. By registering we will keep you up-to-date with the development of the campaign, tell you about possible support activities to enhance your event, and provide you with advice when you need it. Advice available includes guidance from The Events Services Association, including guidelines for doing risk assessments for events For further information call Tony Lorimer at the BSA on 01291 636331
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MARKET RESEARCH
Positive outlook for sandwich chains DESPITE the recession and the ongoing economic instability, the number of branded coffee and sandwich shops increased between 2009 and 2010, according to a new report from Key Note Taking into account the top 12 brands of coffee shops and the top 12 brands of sandwich shops, there were 3,041 branded coffee shops in the UK and the Republic of Ireland, while the number of sandwich shops reached 3,748. These are dominated by the coffee chains Starbucks, Costa and Caffè Nero, and the sandwich chains Greggs and Subway. Expansion has been a key feature of the market for branded chains of late, especially outside of London and the South East of the UK, where much of the expansion had previously been based. Consumer research conducted by NEMS Market Research on behalf of Key Note suggests that only 30.7% of people had cut back on visiting coffee or sandwich shops because of the recession. This is a positive indicator for the industry and is the main reason for the expansion seen within the market in recent years. These statistics also reveal that demand is
not significantly falling, at least not by enough to deter more outlets from opening. The popularity of coffee shops is indicated by the increasing number of retailers which now have their own in-store coffee outlet. In particular, department stores and supermarkets have been keen to include a coffee
store within their outlets as a way of encouraging customers into their shops, having seen the success of coffee shops on the high street and the appeal that they provide to the general public. In the past, branded outlets were found in these locations; however, many stores now include more generic cafés run by the stores themselves rather than by outside chains. Many coffee and sandwich shop operators have set their sights on foreign markets, with key regions for expansion being Eastern Europe, as well as the Asia-Pacific market, including countries such as
the People’s Republic of China (PRC) and India. Key Note has forecast a positive outlook for the market over the next five years. Having survived the worst of the recession relatively unscathed in most cases, the major coffee and sandwich shop chains will continue to expand, albeit at a more cautious rate than was seen before the recession. While true that many of the major branded chains have scaled back outlet openings and revised planned numbers downwards in order to weather the economic crisis, given that the financial downturn now seems to be easing, there is no reason to suggest that the major branded chains, at least, (possibly at the expense of the smaller stores) will not continue to grow, it says. Key Note is therefore predicting that store numbers will reach 3,800 for branded coffee shops in 2015, an increase of 25% on 2010; while the number of branded sandwich shops will continue to expand relatively quickly, rising from 3,748 in 2010 to 4,511 in 2015. Coffee & Sandwich Shops Market Assessment 2012 www.researchandmarkets.com
The street food revolution The rapid development of street food into a new “grass roots revolution”, evolving from selling greasy burgers from a battered van to Goan seafood in a modern trailer is charted in an interesting infographic produced by the Food People. The change in street food over the last decade has been dramatic it says – from
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traditional food carts to mobile hi-tech kitchens – and it continues to evolve, becoming ever more sophisticated, with the choice of foods growing all the time. The Food People’s Street Food Revolution infographic charts this transformation from greasy to gourmet. It aims to provide an insight into the most popular types of street food, where
in the world there is most interest in street food and how much we are talking about street food in our daily lives. The revolution has some way to go yet, it says, with on-the-go consumers increasingly favouring convenient and affordable quality street food. www.thefoodpeople.co.uk
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Specialist bakers of traditional quality Bread, Morning Goods and Confectionery products. We are established suppliers to the manufacturing and catering sectors. Bespoke and niche products are our speciality. Please contact the bakery on 01226 382877, email sales@fostersbakery.co.uk or visit our website at www.bake-it.com for more information. se e u s rn at Northe Bar Show 2 Stand 32
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NELLIE NICHOLS
Espresso The New
Joe & The Juice was started ten years ago by Kasper Basse in Denmark. It’s a modern bright funky place, which by attracting droves of young Danes, has now successfully grown to over twenty stores just in Denmark, with three opening in Hamburg shortly, one due in Stockholm, and now four open in London. Nellie Nichols paid a call
Joe & the Juice ★★★★★ STAR RATING ★ ★★ ★★★ ★★★★ ★★★★★
I
Poor, not my cup of tea A lot of potential but a lot of work to do Outstanding food and service Remarkable I don’t believe it can get any better than this
only believe in having one New Year’s resolution for the simple reason that you’re more likely to try and achieve it. This year mine was to try and give up sugar. It goes without saying that there is a considerable amount of medical evidence from studies undertaken in Italy, Sweden, Korea and America, to name but a few, to suggest there is a direct link between sugar and many different cancers. It’s a fact that cancer loves sugar. But sugar feeds all of the cells in our bodies therefore it can’t be all bad, so the relevance is the amount and type of sugar that we consume. Refined sugar as we well know is worse for you than natural sugar found in fruit and vegetables. I’ve never had a particularly sweet tooth to be honest. I can happily live without chocolate, sweets, biscuits and cakes. I’ve always struggled with giving up the two teaspoons of sugar in my first coffee of the day though,
but having recently discovered Stevia, which is naturally extracted from plants and doesn’t taste disgusting, I’ve managed to overcome that completely now. So that now leaves fruit juice as my sugar pleasure, which I have always loved. Juices on the market have become more and more innovative over the past few years and it’s part of my Saturday shop to pop into M & S and get what I consider to be the best manufactured juice money can buy.
‘One thing is for certain: Joe & The Juice are following one of my top rules in keeping the food side simple. Only seven sandwiches in the range, all toasted in a wholemeal sort of Panini’
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Their Clementine and Satsuma juices are totally delicious and far superior to the ones made from concentrate or with added sugar. Growing up I considered anything made from fresh fruit was good for me including juice. While fruit is indeed very good for you – full of fibre and micro nutrients – when the sugar in fruit is concentrated in juice, the sugar levels can become surprisingly high and potentially unhealthy. Many of us tend to ascribe a certain sanctity to fruit juice. I was very surprised when my son (uber healthy and one of the Oxford weightlifting team) suggested I should be more aware of the amount of sugar I was consuming in juice. But I consider there are enough problems with what we eat without having to worry about drinking fresh juice surely. Some juices are high in sugar and the fact that it comes from fruit doesn’t necessarily make it better for you. Fresh fruit contains the fibre that slows down the absorption of sugar and juicing removes that. But when all is said and done let’s remember – everything in moderation is unlikely to give any of us much of an issue. Long ago I have to confess I chucked out my juicing machine. All the good intentions in the world of choosing my daily combination from
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NELLIE NICHOLS ‘Many of these lovely chaps also have Joe & The Juice tattoos down their arms showing remarkable allegiance to the brand’
a delicious fruit bowl brimming over with ripening mangoes, pineapples, passion fruit and god knows what else had taken my fancy in Waitrose the previous weekend, couldn’t make up for the subsequent painful disassembly and washing up of all the different parts of the juicer and the consequential appalling rush of a weekday morning involving getting ready, walking the dogs and running to the tube. So it’s M & S’s in the fridge and the occasional off piste product that takes my fancy. At the moment I’m
quite liking the Waitrose Orange, Carrot and Ginger as I believe if I choose one with less than 100% fruit it’s better for me. Of course I do pop into the odd juice bar around London if I like the look of it and such a casual passing took me recently into Joe & The Juice in Regents Street. Joe & The Juice was started ten years ago by a Kasper Basse in Denmark. A modern bright funky place which by attracting droves of young Danes has now successfully grown to over twenty stores just in Denmark, with three opening in Hamburg shortly, one due in Stockholm, and now four in London. Very attractive juice makers wearing ripped jeans flip and toss fruit in the air in a captivating and theatrical display to put together
recipes in juice extracting machines that never cease to endlessly whizz and buzz on the bar. Many of these lovely chaps also have Joe & The Juice tattoos down their arms showing remarkable allegiance to the brand. Loud techno music beats repeatedly in the background and there is an undoubtedly fast-paced energy in the place. When I visit their Regents Street store in London, I am reminded of Tom Cruise flipping and catching glasses and cocktail shakers in the not very mentally taxing film Cocktail, but the overall feel and look of the place is one of a university common room – with low black sofas and cushions on the floor. When I visit the newest store in the Kings Road it has a very different far more grown up feel. This is the new slightly more muted UK template. As I walk in I feel I am entering a rather exclusive Danish boutique hotel in Copenhagen. Fantastic modern cream lampshades hang from the ceiling and muted raspberry pink tiles cover the walls at the back of the store in the juicing area, inlaid with the Joe & The Juice logo. Comfortable modern seating fills the front of the store encouraging
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NELLIE NICHOLS ‘These sandwiches, in my opinion are very safe, and as we know, not all sandwiches should be safe; safe is the mother of menu fatigue’
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 passers by to come in but, to be honest, it’s very unclear what one is entering for. There is a lack of messaging and branding to inform me of the product and it would only be when one has walked all the way to the back of the store and is opposite the juice bar itself that the menu becomes visible to explain this is a juice, coffee and sandwich bar and what is on offer. I meet the very hospitable Morten Basse, Kasper’s cousin who is looking after the UK operation, along with his dynamic Danish right-hand man Rasmus (wearing the infamous ripped jeans). I ask Morten if he doesn’t think opening juice bars in London in our miserable and totally unreliable climate with only a couple of decent months weather in the summer if we’re lucky, and in a recession, isn’t a bit of a risk. He doesn’t think so. He and Kasper have built a very successful brand in Denmark which has achieved a cult following based on a healthy diet and fresh juices packed with vitamins and minerals. They believe the life of a fresh juice is only twenty minutes after which the nutrients within the fresh ingredients are lost. They have shied away from any juice name that depict beach holidays in sunny
locations and instead plumped for names which conjure up health and well being: The Iron Man, Stress Down and Strong Bones. Obviously it would be fairly difficult to gauge if any of these achieve the expected results. Morten feels he can continue brand-building in London, opening only in prime locations and eventually moving on to the States: Miami, New York and LA. I don’t think it’s impossible with good coffee and a very good food offering to support the high rents he is choosing to pay in locations such as the West End and prime Chelsea. but the food in my estimation is a vital part of this projected success equation and needs to be spot on. One thing is for certain: Joe & The Juice are following one of my top rules in keeping the food side simple. Only seven sandwiches in the range, all toasted in a wholemeal sort of Panini. Perhaps Panini is the wrong way of describing this bread. I certainly haven’t come across anything like it before and it’s pretty delicious. It’s crisp as a thin sheet of ice on the outside, yet doughy soft inside; no teeth pulling needed here, this bread is just plain yummy. Each sandwich comes simply wrapped in a sheet of parchment paper, effortlessly and lovely to look at, this is well, a sandwich to be seen with. But I have to be honest and say I’m a bit disappointed with the choice of the seven. With that few they need to cover all bases and, if you’re no fan of avocado (in 3), tomato (in 5) or mozzarella (in 3 again) you’ll be disappointed. Two have tuna, but weirdly, only one
'Each sandwich comes simply wrapped in a sheet of parchment paper, effortlessly and lovely to look at, this is well, a sandwich to be seen with'
14 March 2012 SANDWICH & SNACK NEWS
contains chicken - one of the most popular UK sandwich ingredients we have. These sandwiches, in my opinion are very safe, and as we know, not all sandwiches should be safe; safe is the mother of menu fatigue. I think sandwich menus have to be indigenous to be truly successful; I’ve worked for lots of operators who only found this out the hard way. Morten doesn’t agree. All development he explains is done in Denmark and the menu is the same for all countries. I think this is severely short sighted. Interestingly, all the sandwiches are priced at £4.25 which is high in itself but steep if you’re adding a 12oz juice at £3.85 or a 16oz at £4.95 – all risky stuff for a new brand on the London streets. I think the range needs to be anglicised a little more, with the addition of some cold ones and a small range of salads to go with the health image. Then I would break the one price suits all rule, which let’s face it, is far from popular. It’s always a struggle to charge the same for a vegetarian option as a protein one, as value - as we know - is what it seems to be all about in our current financial climate. Morten is asking me if I would like to try the new Espresso before I go. It’s called a Ginger Shot. It’s made with a massive chunk of fresh ginger, juiced with half an apple and presented with a slither of apple on the side. It looks like water, but don’t be fooled; you have to knock it back in one. Just as well, as it burns like what I can only imagine bleach would do if you drank it. It does this all the way down to your liver and apparently is very detoxing. The slither of apple is small solace afterwards compared to the potency of the ginger. It’s truly fabulous and I could become addicted to them every morning. Without doubt, it would have me whizzing round the park with the dogs, and at the tube, off to work in - as my mother used to say - two shakes of a lamb’s tail.
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To advertise call Paul Steer on 01291 636342 March 2012 15
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INDEPENDENT SANDWICH BAR PROFILE
The
Cheshire Sandwich Company Two years after opening a new Chester sandwich bar, Dave Roach has built up a flourishing business, and is starting to think about his next move
A
t last Autumn’s lunch! show, it was apparent that a number of ‘would-be’ independent sandwich and café bar owners were finding it difficult to take the final step and sign on the dotted line. They’d done all the preliminary work, but the one major obstacle that was stopping them opening up was the uncertainties of the economic climate. In retrospect they could have done with established sandwich bar independent Dave Roach being on the spot, joining the other excellent speakers in giving some much-needed advice and assurance. His credentials: he succeeded in opening a real gem of a sandwich bar in the winding medieval streets of Godstall Lane, Chester, in January 2010, in the middle of the worst recession since the ‘30’s. This was in spite of the fact that, as he puts it, he’s “someone with loads of experience of eating sandwiches and absolutely no experience of running a
sandwich bar,” His flourishing Cheshire Sandwich Company has proved that it can be done, even in the most difficult of circumstances. So, how did it all come about? After 15 years working in Unilever’s supply chain at Port Sunlight, he had the opportunity to take redundancy, strike out on his own and realize a dream. “I’d always wanted to run my own business, and I had a sort of epiphany eventually when I realised that I wanted to open a sandwich bar. In hindsight it’s been great, because as well as the satisfaction of getting a successful business off the ground, I’ve increased the number of people I know in Chester ten-fold, and for a sociable person like me that’s been brilliant.” After a certain amount of demographic research in the area, including sampling a coronation chicken sandwich at every sandwich bar, he decided to pitch the sandwich business as a quality-end takeaway,
16 March 2012 SANDWICH & SNACK NEWS
focusing on providing local ingredients. “Because of my background (son of a Cheshire farmer), I wanted to sell sandwiches containing as many locally sourced ingredients as possible. To that end, all my meat is sourced from a national award-winning farm shop in Nantwich, my cheese is bought from the nationally recognized Chester Cheese shop, my bread is from a small independent baker based on the Wirral and even my chutneys are sourced from Mrs Darlingtons, a company based in Crewe. Our most locally sourced ingredients are Cheshire cheese, made in Malpas and traditionally reared beef from Sandbach.” (See the inset story). “I’m a big believer in concentrating on doing a small amount of things really well so our basic menu has only 25 sandwiches and seven salads. We supplement this with two weekly specials and a specific “toastie” menu for the colder months.
Our customer service mantra is to focus on Quality… then Speed… then Chat. After a few weeks of practice, staff can do all three simultaneously!” The shop is located in
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INDEPENDENT SANDWICH BAR PROFILE
Mayonnaise, Dressings and Sauces Sublime...
one of the most picturesque parts of Chester, Godstall Lane. It is a small two level unit with a sandwich preparation and customer area on the ground floor and a preparation area, storage and staff toilet in the basement. Because of its size - the shop is takeaway only – he designed and built the shop furniture himself, drawing some inspiration from a prominent art deco cinema in Chester for the curves in the furniture and the font in the logo. Dave’s production background has come in handy on the technical side. He uses a touch screen till, and is able to process sales information off the internet, but he hasn’t introduced stock on it so far, because he’s in the shop all the time, and knows what’s selling and what isn’t. EPoS with full stock control will certainly be the route he takes with future openings. He’s also tried out a
mobile-based discount voucher system, but hasn’t been too impressed with the results so far. “We’ve only had one person come in! It might pick up in the summer, but I don’t think I’ll be repeating it – I don’t think it’s quite right for us at the moment.” He took on an empty shop with all the problems of building a new business and faced a number of additional ups and downs along the way. Like most places, competition is fierce, and in Chester includes one of the longest-established, and best, sandwich bars in the country, Phipotts. “In hindsight I can understand why people take on going concerns, because it’s an awful lot of work establishing a new business, especially if the location is not on the main streets. It’s been a lot of harder than I thought it was going to be. A lot of offices were closed in Chester due to bank mergers just before I opened
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
www.sandwich.org.uk March 2012 17
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INDEPENDENT SANDWICH BAR PROFILE
F
Dave Roach’s locally sourced sandwich ingredients BEEF The beef animals are traditionally reared in Sandbach by Rob Holcroft. The meat is then butchered, cooked and sliced at Cheerbrook Farm Shop, just outside Nantwich. HAM, SAUSAGES & BACON All pork ingredients are sourced from Cheerbrook Farm Shop. They use free range pork from Packington Farms, located near Burtonon-trent in Staffordshire CHICKEN Its chicken breasts are from birds which are lowdensity barn reared. They are cooked in their skin at Cheerbrook to retain as much moisture and flavour as possible. “We then slice the meat up every day on site to make sure it’s super fresh.” CHEESE All its cheese is sourced from the Chester Cheese shop on Northgate Street. The most local cheese is Mr Bourne’s pasteurised Cheshire cheese, which is made in Malpas. “We also use Joseph Heler’s blue Cheshire cheese, which is made in Hatherton near Nantwich (and is also where I grew up!)” CONDIMENTS Cranberry, Mango Chutney, Red Onion Marmalade, Sweet Apple Chutney and Creamed Horseradish from Mrs Darlington’s, who make all their chutneys and condiments in Crewe. EGGS Its free range eggs are from Lloyds of Leadgate, based in Huxley, near Chester.
and many customers stay loyal to their existing sandwich bars. But fortunately quite a few of my customers have been people who started working in the area since we opened and are now our regulars.” He’s also been helped by the fact that Chester’s a relatively affluent place and large numbers of tourists visit every year. As a result Dave can now ask foreign tourists what sandwiches or what bread they would like in a number of different languages! He employs a student outside during the summer with a sandwich board, which is very effective at bringing the punters in. There’s a big English school in Chester, which also helps. In spite of that, it was something of a blow when Pret A Manger opened there in the first year. “That was tough but we’ve survived in spite of it and we’re probably stronger for it. We’re still nowhere near where I want it to be but it’s going well. I really enjoy making sandwiches and I enjoy the relationship with customers as well. “Our best selling sandwiches are coronation chicken; chicken, bacon & avocado; turkey, bacon & emmental, and one which I created after a night out, when the only things available in my mum’s fridge were sausage and cream cheese, and that turned out to be a delicious sandwich which now
18 March 2012 SANDWICH & SNACK NEWS
sells well in the shop. “On a historical note, we have a War of the Roses cheese savoury, with two cheeses – crumbly Lancashire and Wensleydale, with peppers and onions, and that’s very popular. “As well as selling great tasting sandwiches, I’ve also tried to inject a bit of fun into the shop. My weekly Specials e-mail always has a (hopefully) topical “Quote of the Week” and a Made Up Sandwich Quote (e.g. “It is a truth universally acknowledged, that a single man in possession of a good fortune, must be in want of a sandwich... Jane Austen”) which tend to elicit groans from my regulars! “We also occasionally do a bread sculpture to celebrate events; a bread Christmas tree, a Westminster Abbey for the royal wedding and recently bread hearts (“Loaf is in the Air”) for Valentine’s day. We post all of this onto our Facebook page. “We’re entering our third year and growing strongly in a challenging environment. Considering the economic situation, I’m pleased with how we’ve done so far, but I need another year before I do something else. But yes, my plans are to have more than one shop, because in a sense this is a numbers game and with lots of small low-value items, you need to have scale.”
P
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CLARKE FUSSELLS FORTHCOMING AUCTIONS 14th March – Meat processing, freezing and packing equipment.
21st March - General food processing equipment – Grimsby.
On the instruction of a major UK food processor and others. To include – Frigo and APV spirals • Bar marker • Frampton grill • All s/s bowl cutter • Vacuum pumps • Refrigerated container • Ross tray sealers • Flowrappers etc.
Over 400 lots including - PA rotary & inline tray sealer • Batter and crumber • Turbo depositor • Robot pick and place machines • Metal detectors • Conveyors • Tray wrappers • Flowrappers • Urschel equipment • Blanchers • Peelers • Glazing equipment • Ishida multihead • Vibratory beds • Inkjet printers • Pallet wrappers • Fork lifts • Workshop.
28th March - Complete contents of bakery – Leicester.
29th March - On instruction of McColgans Bakery – N Ireland.
To include Flowrappers • Metal detectors • Box tapers • Rack ovens • Planetary mixers • Spiral mixers • Formers • Rondo Doge line • Blast freezers • Chillers • Racks • Trays • Konig roll plant • Hunts pie machines • Big T pie machines * Checkweighers * Tray washers.
BCH cooling system • 125 KvA generator • Stal packaged ammonia screw compressors in sound proof cabinet • Numerous evaporators throughout the plant • Condensers • Package boilers • Urschel CC machine • Double D through door 8 rack ovens, multi purpose • Racks • Trays • Retarders • Provers • Garlic bread slicing and injecting machines • Burgess Trio line • Jacob white cartoning machines • Spiral mixers • Fridge doors • Sinks • Conveyors • Air compressors.
PRELIMINARY ANNOUNCEMENTS FOR APRIL Cheese processing equipment.
Including - Fully automatic grating line • Portion cutters • Vacuum packers • Convergers • Cryovac and Ilapak s/s inverted flowrappers, as new with gas and shrink tunnels • X ray machines • Numerous ancillary items.
Potato kettle type crisp plant. As new Complete line with Ishida 10 head and bagger. Very little used. From raw product to finished pack. Approx 3500 packs per hour dependent on pack size. Production could easily be doubled. Shown above are just a few of the items in our forthcoming auctions. For full details and listings of this quality equipment, a large proportion of which is still in situ and working today, visit our website www.clarke-fussells.co.uk to view catalogues, photographs and video.
Tel: 01225 874677 Fax: 01225 874306 email: sales@clarke-fussells.co.uk website: www.clarke-fussells.co.uk
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ADVERTORIAL
Natural Born Killer! O
zone is a naturally-occurring element which has been protecting public health in drinking water and wastewater treatment for over a century. It is proven to be a safe and effective antimicrobial, sanitiser and disinfectant in a wide range of commercial and industrial applications. The US Food and Drug Administration has approved the use of ozone treatment of food products after major advancements in ozone generator technology, with Biotek Ozone at the forefront of development, and growing concerns over the safety of chemical disinfectants. Biotek’s ozone technology has been specifically developed to meet the needs of today’s food service industry. It effectively prevents crosscontamination between staff members by killing virtually all bacteria when hands are rinsed for just 20 seconds – in many cases without the need even for soap. The systems oxidize and decompose viruses, bacteria and agricultural residue on fruit and vegetables and destroy chlorine and chemical residue in water. Filtered or salty water and chemicals cannot remove insecticide residue from fruit and vegetables, whereas ozonated water does. Ozonated water prolongs freshness for all raw food, increasing freshness and texture in lettuce or salads. It effectively removes fish odour from fish, utensils and work areas, disinfecting tools and equipment. Kitchen benches, work areas and toilets are ideal areas for bacteria growth but non-chemical use of Biotek ozonated water effectively disinfects and eliminates odour.
20 March 2012 SANDWICH & SNACK NEWS
Second by second: the ozone timeline The world’s leading test and certification company, SGS, has verified results from test on Biotek Ozone systems. 5-15 seconds The test show that Biotek ozonated water kills 99.999% of Methicillin-resistant Staphylococcus aureus (MRSA), Staphylococcus aureus, Escherichia Coli, Salmonella choleraesuis and all other harmful bacteria and viruses after just five to 15 seconds of contact. 20-50 seconds In just 20 to 50 seconds it kills fungus and mould sports on food surfaces, prolonging freshness. Two minutes Within two minutes it removes chlorine residue in water and within five minutes it decomposes and removes agricultural chemical residues and insecticides.
Tests already show that: • Ozone is the world’s most powerful food grade antimicrobial agent • Ozonated water kills 99.999% of bacteria within five seconds of contact. • Dissolved ozone @ 1ppm is 3,000 times stronger than chlorine • Ozone reverts to oxygen after disinfection • Biotek systems pay for themselves quickly by eliminating the need for costly, regular chemical purchasing • Biotek systems, once installed, are virtually maintenance free • Biotek systems can sanitize work areas during food production hours
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ADVERTORIAL
High-tech hygiene system gets UK roll-out F
ood hygiene is set for a radical overhall as a revolutionary sanitization system is given the green light by some of the UK’s biggest processers. Young’s Seafoods and Vion, key suppliers to Marks and Spencer, are introducing the BiotekOzone system after it was given approved terminal sanitizer status by the high-street giant. Hailed as “the most cost-effective, clinical and safest way to destroy bacteria”, the Biotek Ozone system kills virtually all germs and viruses and reverts to nothing but purified water. Pioneered in the UK and developed in the Far East, the Biotek Ozone system has already revolutionized food preparation areas in the US, Australia, Asia and parts of Europe. Ozone is the world’s strongest food-grade antimicrobial agent. Now ozonated water is being rolled out nationally in Britain with none of the drawbacks previously associated with traditional Corona Discharge systems. Biotek Ozone’s UK Director Colin McArthur said: “We’ve already had strong interest from the catering sector
and are in talks with a number of local authorities with a view to introducing it in their premises. It has clear benefits for food preparation and service areas as well as their toilets and can have a major impact on the environment while cutting costs to the public.” Water running through the Biotek Ozone fully-patented electrolytic system provides the most world’s most effective disinfectant and sanitiser without leaving a chemical residue, flavour or smell. And the Biotek equipment has only one byproduct – oxygen. After it destroys bacteria and viruses, ozone reverts to oxygen. The range of systems is now available in the UK andcan be used in homes, restaurants and right up to large-scale industrial environments. America’s Food and Drug Administration has given the Biotek system clearance for use in food preparation areas across the US in a bid to cut preventable death and illness from food poisoning. The system completely complies with US OSHA standards for health safety.
A 20-second hand rinse simply with Biotek ozonated water kills 99.999% of all bacteria, including e-coli, Staphylococcus and Salmonella and MRSA. When used in food preparation, Biotek ozonated water kills bacteria and parasites and decomposes pesticides on food surfaces, slowing food decay and extending shelf life. Used to disinfect food and food preparation surfaces, ozonated water ensures zero risk of contamination. Kitchenware and utensils rinsed with ozonated water are effectively sterilised to prevent cross contamination. As well as restaurants and catering outlets, the system is in use worldwide in hospitals, clinics, nursing homes, doctors’ surgeries and laboratories. Ozone has been used as a sanitizer for a century but previous Corona Discharge systems demanded gas feeds, air dryers, air filters or compressors. The newly launched electrolytic Biotek systems, once installed, require minimal maintenance and rely only on a mains water feed and a power supply.
www.sandwich.org.uk March 2012 21
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INTERNATIONAL SANDWICHES
Sandwiches around
the world The 4th Earl of Sandwich would undoubtedly be astonished at the way the UK sandwich has evolved to include new formats such as wraps, panini and bagels from around the world … and that’s just the start of it. Simon Ambrose reports on new global sandwich trends
I
t’s 250 years since John Montagu, the 4th Earl of Sandwich famously “invented” a portable new food concept, when he called for some beef between two slices of bread to avoid leaving the card table. Sandwiches in their classic commercial ‘wedge’ form are now known the world over, and in the UK, particularly, amount to billions of pounds worth of business every year. But while we celebrate the 4th Earl’s innovation this year and the fact that as a nation we’re sandwich-mad, we also have to acknowledge that while he put his name to the concept, hand-held food on the go has probably been around in some form or another since Stone Age man started to pack a lunch box to take with him when hunting mammoth. In fact, around the world there’s an astonishing variety of portable hand-held eatable formats that can loosely be called sandwiches. They’ve already contributed enormously to our current fayre in the UK, emphasising the versatility of the sandwich as a concept. The wraps we purchase today, for instance, are based on Middle Eastern flat-breads, for example; then there’s panini, traditional Italian toasted sandwiches, and the traditional Jewish bagel. That’s just the start of a growing internationalism. There are many more kinds of sandwich just beginning to make their presence felt on the highstreet, helped on by waves of immigrants bringing their recipes with them, increased foreign travel, and a relentless search by retailers for new ideas around the world.
So let’s have a look at what’s just beginning to appear on the scene and what’s likely to appear on the shelves. Arepa - A filled bun made from a fried pancake-like bread of ground corn (or flour), water, and salt. They can be topped or filled with meat, eggs, tomatoes, salad, cheese, shrimp, or fish. Arepas originated in Venezuela, although they are popular in a number of South American countries, and often served toasted on a griddle, similar to a grilled cheese sandwich. Banh Mi – The increasingly popular Vietnamese sandwich made with a French baguette, with any number of meats (such as coldcuts, meatballs or barbecued pork, chicken, or beef), pickled vegetables (such as carrots,
22 March 2012 SANDWICH & SNACK NEWS
daikon, or onion), cucumbers, and cilantro. There are now numerous restaurants and market stalls springing up in London, although they first took off – outside of Vietnam - in New York and San Francisco. Bocadillos – Spanish in origin, bocadillos are 6 to 8-inch long portions of baguette, sliced in half and filled with Spanish chorizo sausage, cold cuts, tuna or Serrano ham. In general, Spaniards do not pile on mayonnaise, lettuce and pickles on bocadillos, but may they include slices of tomato or they may rub a sliced tomato on the bread to moisten it. Bocadillo shops are opening at a rate of knots in Spain and also the US, and it’s only a question of time before they open here. Cubano - A typical Cuban sandwich consists of ham and roast pork
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INTERNATIONAL SANDWICHES
marinated in mojo sauce (garlic, salt, pepper, oregano, and citrus juice), dill pickles, and Swiss cheese on Cuban bread. Other ingredients often used include salami, mustard, mayonnaise, lettuce, and/or tomato. Today's Cubano is usually buttered and toasted in a sandwich press. A medianoche ("midnight") sandwich is similar, except it is served on a smaller, sweeter egg bread. Falafel - Served throughout the Middle East, falafel is a fried ball or patty of spiced chickpeas, often served as a sandwich in pita bread. A falafel sandwich often includes lettuce, tomatoes, cucumbers, and onions, as well as a tahini or yogurt-based sauce. There are lots of falafel shops around but Mr Falafel in Shepherd’s Bush market, in particular, is rated highly. Gyro - A Greek sandwich, usually made from minced beef or lamb. The meat is formed into a cylindrical shape around a spit and roasted vertically. The meat is sliced off as the spit turns and is then wrapped in a pita bread along with such fillings as lettuce, tomato, onion, cucumber, and a yogurt-based tzatziki sauce. Lomita – A sandwich from Argentina, with slightly different versions in adjacent countries. Served in an oval roll that’s soft and light, it includes pounded steak, lettuce, tomato, mayonnaise, chimichurri sauce and ham, cheese and fried egg. The best exponent currently in London is Moo Grill in Cobb Street. Muffuletta - A sandwich from New Orleans, named after a type of round Sicilian bread. The loaf of bread is split and filled with a marinated olive salad,
ham, salami, and provolone cheese. The olive salad is what makes the muffuletta unique, and may contain such ingredients as celery, pimentos, garlic, cocktail onions, and capers. Panino - Taken from an Italian word meaning "small bread," the panino can be made using various types of breads and rolls, for example, the ciabatta, which has a soft middle and a thin, crisp crust. The filling typically consists of deli meats such as prosciutto, salami, and mortadella, cheese, tomatoes and/or other vegetables. Po' Boy - A traditional submarine-like sandwich from Louisiana, served on a baguette. The most common fillings are fried shrimp, oysters, or catfish. Meats like ham, turkey, or roast beef are other popular choices. Roti - A cross-cultural creation that mixes East Indian and West Indian influences, as Indian laborers brought their ways of cooking with them to Trinidad. The roti consists of curried meats, potatoes, or vegetables wrapped in an Indian flatbread. One of the best exponents around is Mooli, which has two branches in London. Its goat and potato roti has become a big favourite. Shawarma - A Middle Eastern dish similar to the Greek gyro and typically made from lamb or chicken. The meat can be flavored with vinegar and spices such as cardamom, cinnamon, and nutmeg. It is often served in pita bread with vegetables that may include onion, tomato, lettuce, pickled turnips, and cucumber, and topped with hummus, tahini, or hot sauce. Torta - A Mexican sandwich served on a roll, such as a crusty bolillo or a softer telera. Common fillings include carne asada (marinated steak), carnitas (fried pork), and al pastor (marinated pork). Garnishes such as mayonnaise, avocado, lettuce, jalapeno, tomato, and cheese are included in many versions
of the sandwich, which is often served grilled in a sandwich press or on a griddle. The pambaso is a variation on the torta, filled with potatoes and chorizo sausage and slathered in red chili sauce before being heated until crisp. Vada Pav - Another Indian sandwich. A vada is a ball of spiced mashed potatoes that is coated with batter and then deep fried. The finished vada is then served on a roll called a pav, which looks like a hamburger bun, and can be topped with various chutneys. Burritos, tacos, and quesadillas Then there are the Latin American variations on the sandwich of burritos, tacos, and quesadillas, currently taking the UK by storm with a number of chains opening up recently. But as they are typically made with a single tortilla and stuffed with a choice filling of meat, rice, and beans, should they be regarded as sandwiches? It’s a controversy that’s certainly exercised some of the best legal brains in Boston, Massachusetts, where the answer was an emphatic no. A court ruled there that a "sandwich" includes at least two slices of bread, “as dictated by common sense”. The issue stemmed from the question of whether a restaurant that sold burritos could move into a shopping centre where another restaurant had a no-compete clause in its lease prohibiting other "sandwich" shops. Outside of the court room many would take issue with this ruling and take a broader view. Would the 4th Earl have regarded them as sandwiches? With a winning hand and a prodigious appetite after an all-night gambling session, it’s highly likely the answer would have been ‘Yes.’
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AROUND THE TRADE
TMI Foods awarded Red Tractor accreditation UK cooked ingredients company TMI Foods has gained approval for Red Tractor accreditation at its site in Northampton. The company, which produces cooked bacon, received the quality assurance standard after passing stringent certification requirements. “We are delighted to receive Red Tractor status,” said Nigel Richmond, TMI Foods’ sales and marketing Director. “It recognises that we have a British factory approved to supply British cooked bacon from British
farms to the very highest standards. “It is a ringing endorsement of the quality of our products and facilities, and the Union flag in the logo symbolises a guarantee of origin. In this Olympic year, all food products into the Games venues must have Red Tractor status and as a British producer, we are proud of this recognition.” The Red Tractor scheme is run by Assured Food Standards (AFS), which promotes and regulates food quality. The scheme is wellestablished as a quality
New UK Barista of the Year competition A new competition to find the UK’s Barista of the Year, The Caffè Culture Barista Challenge, will be at this year’s Caffè Culture Show on 16 & 17 May, Olympia London (www.caffecultureshow.com) Along with being awarded the prestigious title of Caffè Culture Barista of the Year, the winner will also receive a trophy, a £1,000 cash prize, and a range of equipment and products for the business in which they work. In addition, they will be promoted within an extensive PR campaign. Commenting of the launch, The Caffè Culture Show’s Event Director Elliot Gard says: “Baristas have played a critical role within the show since its launch and, over the years, we have been involved in a number of different competitions, workshops and events to help highlight the talent that exists within our industry. We have now decided the time is right to launch our own Barista event, offering something a bit different to existing competitions. “Whilst we want to
recognise the fantastic skills of baristas operating within the UK, we also want to deliver a competition that relates back to the commercial world in which they work. We have therefore launched The Caffè Culture Barista Challenge to demonstrate how imaginative, talented and inventive baristas can make a significant difference to the bottom line in café bar businesses.” The competition will take place in three phases, with baristas presenting their signature drink, a written submission and fulfilling a number of skills based tests. The judges will be looking for a barista who can demonstrate an exceptional talent for producing superb coffee, as well as being able to translate those skills into devising drinks that will deliver for customers. The baristas will need to demonstrate how their chosen signature drink has great marketability, is consistently quick and easy to deliver within a working café bar setting, whilst offering a healthy profit margin.
24 March 2012 SANDWICH & SNACK NEWS
standard to explain clearly the provenance of certified foods, and provides assurance of food safety, animal welfare, food origin, rigorous standards, traceability and environmental protection. The distinctive logo began
to appear on approved products in supermarkets 12 years ago and is now a familiar symbol on branded products, as well as food catering establishments. The scheme is backed up by regular inspections conducted by AFS. The company employs nearly 200 people in Northampton and produces 10 million rashers of bacon a week, enough to fill 1.6 million sandwiches. It supplies cooked ingredients to retail, manufacturing and food service customers throughout the UK and Western Europe.
LOCOG underlines importance of British eggs and egg products The London Organising Committee of the Olympic Games (LOCOG) is reiterating the importance to all Olympic Games caterers of sourcing egg products from eggs produced in legal systems, following pressure from British Lion eggs and the National Farmers Union (NFU). LOCOG has already stipulated that all shell eggs used during the Games will be British Lion free range. However, until recently the sourcing requirements for egg products have not been as clear, just suggesting that caterers should use British products where possible. After detailed briefings from industry representatives, highlighting the continued production of illegal battery cage eggs in some parts of the EU, Lord Sebastian Coe has now confirmed that: “All of our caterers are required to use only British Lion Free Range eggs if in shell, and they have confirmed that they will do so.
“With regards to other egg products, we will be reiterating our expectation of our caterers to source all other egg products from eggs produced in legal systems only. We are confident that, as our caterers are required to use British products where possible, this will help in our fulfilment of our expectation.” Andrew Parker, Chairman of the British Egg Industry Council, said: “We’re delighted that LOCOG is supporting British producers and underlining how important it is that all Olympic Games caterers ensure their eggs and egg products fully comply with the legislation banning barren battery cages.”
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DAY IN THE LIFE...
Red White and Bacon BLT Christian Binney joined TMI Foods, the Northampton-based cooked ingredients company, as Head of Food Innovation last autumn, from Honeytop Speciality Foods in Dunstable. TMI primarily cures and cooks bacon, but also produces cooked sausages and roasted vegetables for retail, manufacturing and foodservice customers throughout the UK and Western Europe. Every week, the company cooks enough bacon to fill 1.6 million sandwiches. His responsibilities include the launch of the Red White and Bacon BLT in support of the 250th anniversary of the sandwich. This is his day … 6.30am am 6.30 I’m woken by my daughter Grace, calling for “Da-Da”. There’ll be a new little voice calling out the same soon, as we have another baby on the way in June. I’m secretly hoping for a boy this time around so that I can get away with buying a Scalextric set! I spend half an hour playing with Grace before I leave for work for the day. There’s no time for breakfast but I make myself a proper coffee to take with me.
Albans and London and then up to Olney where we live now. My journey to TMI Foods is much easier – it’s nearly always 30 minutes as I do not go anywhere near the M1 and can take country roads most of the way, which is very relaxing and no bother. Once I get to work I grab some Weetabix and a banana. The overwhelming temptation to have a bacon sarnie is permanently there, but I somehow manage to resist it!
8am8.00am
7.20am 7.20am I’m in the car on my way to work and listening to an audio book, as I don’t really get time to read these days. It’s a Tom Clancy book called Locked On which is all about the CIA and other lesser known secret agency hit squads, and I’m really enjoying it. I suppose it’s a fantasy I have about being a spook myself! If I’ve had a hard day and need cheering up I always put on an episode from the Ricky Gervais podcasts featuring Stephen Merchant and the hilarious Karl Pilkington, which never fail to get me laughing. I spent the last six years battling my way to Honeytop along the M1 through the road works that seemed to follow me as I moved between St.
The daily innovations meeting gets underway and it’s a perfect opportunity to catch up with my team, get project updates, determine any areas of concern and review the planned activity for the day ahead.
8.30am 8.30am After the meeting, it’s time to prepare some innovation updates ahead of the morning operations meeting, and review the “to do” list for the day. One thing to plan for in the coming weeks is our involvement with the British Sandwich Association and its campaign in support of the 250th anniversary of the sandwich. Their first Sandwich of the Month campaign
26 March 2012 SANDWICH & SNACK NEWS
goes live this month with the launch of the Red White and Bacon BLT and we’re supporting that with our new flavoursome back bacon, a product we’ve been working on for some time and are very excited about. The operations meeting gets underway, and all the key figures from operations, technical, production, quality assurance, supply chain and finance are here. It’s a forum for reviewing the previous day’s production figures and analysing any downtime and the reasons behind that. I run through some of the trials that are happening today and I make sure that we have been allocated the correct time and ensure we have the support where necessary.
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DAY IN THE LIFE...
“One thing to plan for in the coming weeks is our involvement with the British Sandwich Association and its campaign in support of the 250th anniversary of the sandwich. Their first Sandwich of the Month campaign goes live in March with the launch of the Red White and Bacon BLT” market, talking to customers and interpreting trends. The analysis he sends through is, as ever, invaluable. 10.15am
10.15am
9.15am 9.15am Meeting over, it’s back to the office to catch up on emails, respond or delegate where necessary and finalise priorities for the rest of the day.
10.00am 10.00am The latest analysis on market trends has arrived from Jack McDermot, the consumer insights manager for Dawn Farm Foods in Ireland. TMI was acquired by Dawn Farms six years ago and the parent company is totally committed to tracking and predicting consumer trends in the market place. Jack is responsible for analysing the
Now it’s time to sit down for a planning meeting with Mark Pyziak, Senior Development Technologist and Aaron Melly, our new product development chef, to go through market reviews and decide on locations for the next Innovation Safari, based around internal and external briefs. In the market reviews we have captured all of the sandwiches that feature bacon in them, what ingredients are being paired with the bacon and which breads they are being served in along with the retail prices and tiering. In the Innovation Safari we will be looking for “newness” and will be investigating the usage of streaky bacon in the top end eateries and what some of the trendy London sandwich bars offer, looking not only at the bacon but what it’s being presented with. Bacon’s fundamental effect is the ability to balance taste and round off the total flavour of a sandwich through the natural occurring glutamates found in cured meats. This “unami” asset
really allows the use of a wide and interesting variety of ingredients to be used in sandwiches to capture the needs and interest of the end sandwich consumer. Having this knowledge of what’s new out there allows me to focus development presentations to customers, not only showing the bacon but also full sandwich builds.
11.00am 11.00am We supply cooked ingredients to some of the biggest names in the food retail industry and I now join in a conference call with one of our major customers, along with other key suppliers, to discuss plans for our next meeting and
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DAY IN THE LIFE... prepare any information and samples required ahead of our development workshop meeting in Munich scheduled for next week.
12noon 12.00pm Back to my desk and time to grab a bite of lunch and use the break to check on team news for Sheffield Wednesday on BBC Sport. The news is usually something bad, or all about injury problems. My family has supported “The Owls” for generations – I can remember my dad lifting me over the turnstiles at Hillsborough when I was a small lad to get me in for free. We also went into the dressing room on my dad’s 40th birthday when Howard Wilkinson was the manager and met a very young David Hirst, who went on to become a Wednesday legend. I’m just hoping we can manage to get promotion this season, and that Sheffield United, our deadliest rivals, don’t!
12.30pm 12.30pm It’s back to work and time to contact a flavour house for some seasoning which we are going to add to grilled vegetables for next week’s development session in Germany. Then Mark and I plan kitchen trials for seasoned grilled vegetables which will have to be kitchen samples because of the short turnaround time for this project. It’s an exciting venture – the work we have been doing with our customer has been rolled out as a promotion in a number of EU countries including the UK and has helped them beat sales forecasts sometimes threefold. Other countries have also expressed interest in running it.
1pm 1.00pm Into the curing meeting, in which we review the current meats in cure and test cures and review and amend the process. TMI Foods is famed for its curing – we use natural smoking techniques with beech, apple or oak wood and cure via traditional dry or brine methods to a variety of flavours, including sweet, cherry, maple and hops. I discuss issues with Alex Smith, our commercial director, Ben Sharpe, process technologist and Krupa Patel, technical systems controller. It’s a good session.
2pm
2.00pm We have to get some samples off to one of our major food customers next week, and I now make a start on development forms for some of the sample submissions we will be sending. The rest will have to be delegated to Mark Pyziak as time is ticking on!
3.30pm pm 3.30 It’s time to have a look at the factory trials underway on the convection line on a new “Me 2” project. These are product matching exercises where we carry out analysis on a particular product to determine the nutritional profile and try to get as close as possible to replicating it by altering our cures accordingly.
4.30pm 4.30pm
2.30pm 2.30pm I have a tasting panel lined up to review yesterday’s back bacon production. We have been working on a range of naturally smoked British Back Bacon to offer that truly British archetypal breakfast sandwich. British heritage is big this year, with the Olympics and the Queen’s Jubilee making us all yearn for national pride and all things British, and I have been recently involved in the Red Tractor approval process for TMI. Now is the perfect time to really hit home with the ultimate breakfast back bacon bap! Many “food on the go” outlets do not have the facility to prepare freshly cooked bacon on site, so the real challenge for us was to produce a cooked bacon maintaining the succulence and delivering the normal cook level you would typically expect from your frying pan or café breakfast. We have managed to overcome this challenge with the use of our convection cooking line which allows us to heat the bacon from the outside in, maintaining the succulence throughout the bite. Other industrial cooking methods used, like microwaving the bacon, cooks from the inside out resulting in a dry and cracked bacon surface. The way we treat the meat from ‘goods in’ and curing to despatch, with each area playing its own role in this tightly controlled process, is vital.
28 March 2012 SANDWICH & SNACK NEWS
Ben Sharpe and I review the products from the trials and check if everything went to plan. Then I continue work on the new product development process and devise a spreadsheet capturing the courier costs for the monthly NPD budget. I’m in the process of implementing the findings of Dawn Farms, who have been going through a ‘lean manufacturing’ process in their Science and Innovation department. This new process will allow us to work in a structured way to get the best out of project work and make sure we get maximum return on invested time. Our ultimate goal is always to deliver the right solutions at the right time to our customers, meeting and exceeding their expectations. We are increasingly proactive in approaching our customers with new solutions – we firmly believe in offering the best product at the right price, as the flat economy is putting pressure on all businesses to reduce costs and maximise efficiencies.
5.30pm 5.30pm The end of another busy day – it’s a chance to review the daily tasks, look at tomorrow’s workload and prioritise activities before setting off for home. On the way, I give my parents a call. They live in Spain and tell me how hot it is. I peer through my windscreen where the wipers are working overtime, and dream of sunny climes – and whether the Owls will maintain their form for the vital promotion push ahead.
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Join us at
The Sammies Awards 2012
This year’s British Sandwich Industry Awards will be presented at a gala dinner at the Lancaster London Hotel, Hyde Park, London on Thursday 17th May
Contact Name ................................................................Business Name .......................................................................... Address .............................................................................................................................................................................. ............................................................................................................................................................................................ ..................................................................................................................................Post Code ........................................ Tel. No: .......................................................................... Fax No. ..................................................................................... Please book: ......................
table(s) at the Sammies 2012 at £1850 + VAT per table
......................
place(s) at the Sammies 2012 at £195 + VAT per place
Card Type: (e.g. Visa, Mastercard)................................................................................................................................ (Please note: we cannot accept American Express) Card number ................................................................................................................................................................ 3 digit security number ..................... Expiry Date..................... Name on card ...................................................... Signed.............................................................................................................................Date....................................... Do you or your guests have any special dietary requirements?( If yes, please list) ...................................................................................................................................................................................... Tables will be allocated on a strictly first-come basis from the front of the room to the back. Please fax your booking form to Pam Sainsbury on 01291 636341 Or email your booking details to pam@jandmgroup.co.uk Or post to: BSA, Association House, 18c Moor Street, Chepstow NP16 5DB If you require further information on the Sammies Awards please telephone Pam on 01291 636341
www.sandwich.org.uk March 2012 29
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TRENDS
‘We’re in the throes of a food revolution’ Alan Rosenthal, chef-founder of stewed!, a range of premium one-pot meals, reflects on recent changes in the food to go industry, as he prepares to launch his first retail kiosk
T
he journey I embarked on nearly four and a half years ago to create a premium brand of one pot meals has certainly sent me down a myriad of paths. Whilst in the early days, most of my time was spent manufacturing in chilly kitchens in west London followed by a fraught day at the wheel of a delivery van, I now find myself, more often than not, spending my days visiting potential (and existing) customers, meeting designers, talking to other like minds in the industry and checking out the competition. However, because stewed! doesn’t have formal offices, I have to track down suitable venues for these meetings which invariably means frequenting London’s many cafes and eateries; and I simply can’t help but notice how the quality has shot up since I entered the industry in 2008. Thankfully, these jaunts around town also help me keep my finger on the pulse of the food to go market, just as we embark on the opening of our first stewed! retail kiosk in Reading.
Back in the spring of 2006, I toyed with the idea of opening a café concept in London with my friend Jeremy. We’d both lived in Australia, the quintessential café culture of the world, so had a good idea of what we wanted to create. At this time, the only comparable place was Flat White, in Berwick Street, owned and run, not surprisingly, by some Antipodeans. Flat White’s concept was simple: fantastic coffee with a small selection of top quality cakes and sandwiches displayed on a block central bar; nothing kept in chilled display cabinets, coffee skilfully made by trained baristas and lovely, friendly staff that made you feel like you were in your own living
30 March 2012 SANDWICH & SNACK NEWS
room. How could this never have been done before?! Fast forward to the present day, and I’m increasingly spoilt for choice when trying to find a central London meeting venue; Flat White has spawned Milk Bar; Fernandez and Wells has sprung up (three of them), providing a similar concept with extra emphasis placed on food and wine too; and then there’s Foxtrot and Ginger, Speakeasy café (where I’ve been interviewing recently!), Store street café, Tapped and Packed, and, of course, Monmouth coffee (which, to be fair has been around longer than any of the above). The list just goes on and on! So it seems we’re in the throes of a bit of a revolution. But can a chain replicate what these small independents are doing? A couple of years ago, I probably would have said no, but I think one company is having a very good stab at it; having discovered the Danish chain, Joe and The Juice, at last year’s London Coffee Festival, I decided to go search them out.
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TRENDS
New chain of Stewed! Kiosks Stewed! opened the first of a planned national chain of kiosks in Reading train station on 1st March 2012, with the second planned in a London location within a month of that. The kiosk is reckoned to be a first for focusing solely on one-pot meals from cooked breakfasts through to suppers, with a mix and match menu of accompaniments to choose from, ranging from roasted tomatoes to mashed potatoes. Alan Rosenthal first spotted a niche in the
My first experience was a fleeting one at their Regent Street branch. As I’m a caffeine lightweight and it was late afternoon, I ordered a decaf... ‘Sorry we don’t do decaf, mate’, I was told. So I left in a huff! However, being of a forgiving nature, I gave them a second chance and went to their Berwick Street branch a few weeks later. I was pleasantly surprised; they ticked most of the boxes: their coffee is excellent, their juices are superb – fibre active (avocado, apple juice and lemon.. or is it lime?) being my favourite. They also do fantastic sandwiches, made fresh for you. In fact, I’ve become addicted to their ‘tunacado’, a tuna mayo given a facelift thanks to the simple addition of fresh dill and avocado slices on a warm griddled skinny ciabatta. Join all this with a great environment; they’ve created a winning recipe! I’ve no doubt that we can attribute this revolution to a greater propensity to
market between soup and ready meal on the Circle Line on his way to work; and came up with the idea of a range of one-pot meals there and then. He promptly left his job, enrolled on a course at the famous Leiths cookery school and was shortly ladleing out his first pot of stewed! on a snowy Ally Pally farmers' market, so the brand comes with true foodie provenance. Within a year he had been picked up by Budgens and then Waitrose and ocado and was outsourcing
travel abroad and a more cosmopolitan makeup of our population here in the UK. We’ve also been influenced, in recent years, by the media, fuelling our quest for the next hip venue specialising in the latest trend, not to mention a greater array of specialist ingredients at our fingertips with celebrity chefs telling how to make best use of them. As we embark on opening our first stewed! retail kiosk, I ask myself what does all this change tell me? Essentially, it spells out emphatically, more than ever, that top notch food,
production and extending his range further. His idea had also caught the eye of some of the big name brands and the lunch-togo market place has subsequently been transformed and swamped with similar concepts. The range is now tenstrong and further stocked by Sainsbury's, Booths, Superquinn and Wholefoods, amongst others. All recipes are still created by Alan in his kitchen in Bounds Green and are very much a creative labour of culinary love.
drink and service are the foundations of a winning food retail concept. Luckily for us, the food’s all sorted, so that’s some of the pressure off; all we’ve got to do it nail the drinks and service! Should be interesting! Alan Rosenthal is cheffounder of stewed!, a range of premium one-pot meals available in selected Sainsbury's, Waitrose, Wholefoods, Budgens, Booths and Superquinn stores and on ocado.com. The first stewed! kiosk opens this month in Reading train station. (www.steweduk.co.uk)
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BREAD
The ‘Barefoot Baker’ bakes ‘slow bread’ quickly Ever thought about getting your own bread oven and making your bread fresh? IT expert Dave Dobson did, with spectacular results
D
ave Dobson, a former Foreign Office IT expert, is on a mission. He wants to demonstrate that ‘slow bread’ which is mixed, shaped and left to prove naturally for over 20 hours before being baked, is healthier and tastes better than the mass produced bread we buy in supermarkets. This is produced as cheaply and quickly as possible, often in less than an hour, thanks to the use of modified flour and the addition of enzymes to make the yeast work faster. To prove his point (pardon the pun) he has set up a small, but perfectly formed, artisan bakery at his home in Spalding, Lincolnshire. In pride of place in the ‘Barefoot Bakery’ (Dave finds it too hot to bake in his beloved converse trainers) is a Lincat PO430-2 twindeck, firebrick base pizza oven. When deciding which oven to buy Dave was very clear about what he needed. He wanted to be able to bake no fewer than 24 loaves at a time to be commercially viable. This would require power, precise thermostatic control and even heat distribution. A further requirement was that the oven should be no deeper than 1m front to back, in order to be able to fit into his bakery which is just 3m wide! He also needed the individual oven compartments to be tall enough to accommodate his loaves and, last but not least, he wanted it to look good too. Dave researched his key purchase on the internet, where he came across Lincat dealer CaterKwik. He contacted them for advice and found their support invaluable. They even helped him to arrange a visit to Lincat’s factory and showroom in Lincoln, to take a look at the oven before he placed his order. This was critical in the decision making process as Dave explains:
“I had, previously, bought an oven off Ebay which I had thought would be good enough. It wasn’t and I was keen not to repeat the error. The help CaterKwik provided was excellent and it really made all the difference to be able to take a look at the oven before I made my final decision. The fact that it was made here in the UK is an important added bonus for me, not just because it’s good to support local businesses, but because I’m reassured that if anything were to go wrong I’ve got quick access to spare parts and service support.” Purchase completed, Dave set out to put his new oven through its paces. This ended, unfortunately, in disaster Dave had mistaken degrees Celsius for Fahrenheit with quite alarming results! “I realised just how powerful my new oven was! Thankfully, since then it’s been plain sailing. I have two ovens in effect, with independent temperature controls and viewing windows. This allows me the flexibility to bake different breads at the same time. Another key advantage over other pizza ovens I’ve used for bread baking is its rapid heat up time. It takes just 40
32 March 2012 SANDWICH & SNACK NEWS
minutes to reach my optimum baking temperature for most loaves of 240OC.” The Barefoot Bakery is gaining a loyal following of customers who sign up for a regular supply of loaves which are distributed to a range of collection points, including schools, around Spalding. Dave is also spreading the word about real bread through bread making courses for adults and children. The Barefoot Bakery has already gained national recognition as a runner-up in this year’s Radio 4 Food and Farming Awards, and Dave received a visit recently by Aled Jones to film a piece for the popular TV show ‘Escape to the Country’. Setting up the Barefoot Bakery has been an important lifestyle choice for Dave, wife June and their teenage children. Dave wanted to do something completely different and not do it 9 to 5, seven days a week. He wanted the freedom to be able to spend time in Southern India where he and June will live when they eventually retire. The bakery was therefore an important decision and the investments they made in equipment had to be just right.
S&SN_138_Mar12_p32-33_Layout 1 05/03/2012 15:35 Page 33
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S&SN_138_Mar12_p34-37_Layout 1 05/03/2012 15:37 Page 34
PROFILE
The best of times and The worst of times Northern Ireland’s second largest sandwich chain, The Sandwich Company,’ is still going strong after 21 years, surviving both recession and civil conflict
I
recently bumped into one of our readers of Sandwich & Snack News on a visit up north, and he wasn’t slow in voicing a criticism. “I love reading the magazine, but the trouble with Sandwich & Snack News is that there’s too many posh new London sandwich bars featured, and not enough of the ‘real world’ kind!” Well, fair enough – point taken and guilty as charged. It’s high time we started to get out of town a bit more, including over the borders to Scotland and Wales and across the Irish Sea to Northern Ireland and Eire, all of which have thriving and very good sandwich communities. So, let’s start as we mean to go on by looking at one of Northern Ireland’s best, a sandwich bar chain established in June 1991 by Joe and Una Kincaid. The business began in a very humble way as a sandwich delivery concern in Derry, working out of a detached garage with one little Honda van. Bear in mind that in 1991 the pre-packed sandwich was a rather new concept in Derry, like many other places, and it says a lot for the company’s entrepreneurial flair that it
rapidly became a successful concept. Buoyed up on the back of this initial success, the enterprising pair opened their first sandwich bar the same year. But for a decade, the company concentrated mainly on the wholesale sandwich business; in fact, it became one of the biggest wholesale sandwich manufacturers in N. Ireland. But for economic reasons, they eventually scaled down this side of the business to concentrate on the sandwich bars in 2001. Today the business has expanded to include nine sandwich bars (five of them franchised), all serviced by a Central Kitchen and two very large vans! To put it in some of context, this makes it the second largest independently owned sandwich chain in Northern Ireland. With the shops decorated to the highest standard and comfort, its aim from the start has been to give “simply the best customer service” it can achieve, and they now top most sandwich bars/coffee shops in the UK and Ireland. They are all between 40-80 covers, which are primarily display and serve. All sandwich fillings and breads/cakes
34 March 2012 SANDWICH & SNACK NEWS
are delivered fresh during the night from its head office. All the sandwiches are freshly made to order, as this is undoubtedly what the customer wants and now expects. Coffee sales are also a big part of the business; staff regularly enter Barista competitions, and have been very successful to date. A lot of training is invested in this area. The company is also one of the largest outside caterers in the area. As many sandwich bars will be aware, one of the most difficult areas to achieve is consistency across the business on a continuous basis. One of the best ways to achieve this is through the “mystery shopper”, and this has been a very successful tool carried out monthly in all the shops some of the shops have actually achieved 100%. It uses the same mystery shopper company employed by a number of large multiplies on the Mainland
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PROFILE
which it benchmarks against. Their stated aim is to be as good, if not better than the best in the business. Equally important has been the contribution made by their staff some have been with the company for over 18 years. Team-work and respect plays a large role in the ethos. “It is very important to reward our staff and make them feel just as valuable and respected as the next customer – so annual and monthly staff awards are a continuous factor in our business – which can be difficult in the present financial times. It was the Directors who personally catered for the staff at our recent Christmas party!,” says director Una Kincaid. “Fortunately, as it is difficult times
at the moment, our staff realise the importance of job security and we are proud to state we haven’t had any redundancies. We never employ managers, preferring to upgrade and train from within, thus given more opportunity to staff members who are more than able but may not necessarily have the relevant paper qualifications. All members of staff are offered training courses, supported by us in order to attain more qualifications and improve their career prospects. Staff at the moment, are completing the accredited World Host course, advanced food hygiene, and management training and accountancy courses.”
The recession, which has affected both N. Ireland and Eire badly, has meant that customer spend has contracted considerably, so the business has had to pay considerable attention to achieving efficiencies and overhead reduction, as well as offering customer deals and incentives. It’s hoped that Derry-Londonderry’s designated City of Culture status next year will bring some much needed confidence and growth back again. But, in spite of the hard times, expansion continues: they are currently tendering for the new Derry City airport concession, and have secured the tender for a mobile concession (they will purchase a Jiffy Truck) for the former army barracks,
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PROFILE
‘The bomb caved the front of our shop in’ Running a sandwich business in N. Ireland For most independent sandwich bars, starting and running a business is hard enough, but when it’s run against the background of the Northern Ireland civil conflict, it brings a whole new dimension to the general stresses and strains involved. Joe and Una Kincaid were both originally from across the border and took a real risk when they decided to open their new wholesale and sandwich bar businesses in Derry in 1991. In fact, they’ve found the majority of people supportive and friendly right from the start, but the ‘troubles’ have impinged on their business on a number of occasions. Perhaps the most serious was when a Derry bomb, targeted at the nearby police station, literally caved the front of their first shop in. One of their vans has been hijacked and they’ve been in the vicinity of serious rioting over the years. Their son is a van driver for them, and that has been an extra worry for them. While clearly the end of the conflict meant they could start to relax more, the recent resurgence has meant more bad scares in the last few years.
Undoubtedly family support has played a big part in their survival and success, as Una explains: “When we opened our second shop, my father, Foncie McCole joined the business and became a partner in subsequent shops. “Due to his own business experience, he had a wealth of advice and was very supportive. He actually believed in our business idea from the beginning when a lot of people were laughing at us! My mother, Cecilia, is a fabulous baker, so she offered to do all the home-baking for us - which is a great compliment to our sandwiches. Her Carrot Cake and Cheesecake are quite famous - having even been requested to be sent to London on occasions! “Five years ago, my brother and his business partner opened his first franchise in Donegal (which is in the Republic of Ireland): he now has three franchises. “My sister (Jeanette Lindsey) worked for us in the first few years before she opened her own place in Sligo, she has now three sandwich bars - PepperAlley, Park Alley and Express Alley. She's a bit of an independent!”
36 March 2012 SANDWICH & SNACK NEWS
now an entertainments area, at the end of the Peace Bridge in Derry. Meanwhile, there is always the possibility of opening other franchises, although the watchword is caution. “We do realise that we could have a lot more franchises, but we are careful about who we take under our wing. We would rather ensure the continuous growth of our business rather than just financial gain,” adds Una. “Two of our franchises are exmembers of staff, and a third member of staff is about to take on a new franchise.” On the product front, as much as possible is sourced locally. They also aim to introduce a new product line each week. It begins its life as a special and then if successful is added permanently. The menu is surprisingly extensive with sandwich, bap, baguette and panini options available for most of the lines. Fillings range from the standard chicken tikka and mint yoghurt and coronation chicken to luxury lines such as smoked salmon & cream cheese, and brie with pear & honey roast ham. There’s also a range of salads, soups and toasties. But while there’s a set menu, supplied by the central kitchen,
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PROFILE customer tastes range enormously from one shop to another – some more conservative than the others, others such as Strabane being big cake eaters. This is where staff experience of knowing customer preferences is so important. It also helps considerable that Joe and Una Kincaid, Directors of The Sandwich Co. Manuf. Ltd, are at the hub of the entire business at the head office. This includes their production kitchen, dry store, and all administration and accounts. Accounts for all the shops are carried out there for their own shops and on behalf of the franchisees - this allows them to ensure that each shop is reaching its optimum potential, making it much easier for them to benchmark each shop. Each store trades independently, however. The husband and wife team are also at pains to make regular benchmarking checks on mainland sandwich operators, as well as the New York sandwich scene on a regular basis, so there’s nothing parochial about their offer.
The directors recognise the importance of giving back to the community – it has supported and organised many charitable events over the years – with the help of the team, raising approximately £60,000 for charity. Some of the benefactors have been the local Hospice, Macmillan Nurses, Make a Wish Foundation, Children in Crossfire, MultipleSclerosis and Cancer Research. The company’s excellence has been recognised over the years. In 1993, it won the BSA “Most Innovative Sandwich Award” and was a finalist again in 1995. The same credentials exist today in the same measure. It has proved itself over the past twenty years to be just as popular today as it was when it began in 1991. “We have had many trials and tribulations, but through our determination, ethos, and support of our loyal staff and customers, we are confident that we will continue to grow, employ more staff and bring good food to people for another twenty years,” adds Una.
MPE UK Limited Innovative Packaging Solutions Designed and manufactured in the UK the TT600 Semi Automatic machine is Robust, cost effective and versatile. The TT600 provides effortless sealing up to 600 packs per hour with pack size adjustment fitted as standard. With MPE now offering 100% Bio degradable packaging at extremely competitive prices, machine lease options can now be arranged with minimum outlay on machinery. For a complete machinery and packaging solution contact sales at MPE for a no obligation quotation or arrange for an MPE representative to visit and discuss your requirements. For more information contact us on:
Tel: 01663 732700 / Fax: 01663 732900 Web: www.mpe-uk.com www.sandwich.org.uk March 2012 37
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EXHIBITION
Food & Drink Expo Food & Drink Expo, featuring Farm Shop & Deli, will be held at Birmingham’s NEC from March 25-27th, as the UK’s largest food and drink focused exhibition this year. It promises to be an interesting event with exhibitors representing the foodservice, grocery, wholesale, specialty retail and manufacturing sectors.
I
t’s always tempting when times are tough to cut out the costs of visiting one of the major food shows such as Food & Drink Expo. But with such a good opportunity to see the latest new products, network extensively and get up to date information and advice from seminars, all calculated to give you an edge, this would be making a serious mistake. An extensive number of gourmet products will be launching at the show such as new flavours from a Bloody Mary ketchup from Stokes Sauces (stand E178,) hand roasted, seasonally sourced coffees from Littles Ltd (stand F120d) and tea cubes that can be used three times from Lu Lin Teas (stand D188). Other key Food & Drink Expo exhibitors include: Farrington Oils (stand F154) who will be showcasing their speciality products and discussing new trends within the industry such as the growing use of British cold pressed rapeseed oil for its health benefits; Honeybuns (stand E191) will be promoting their latest gluten-free offerings, Wensleydale Creamery, (stand J149G) will be shouting about local provenance and CHI (stand K162) will be using the Expo as a launch pad for their 100% coconut water. Farm Shop & Deli Following its successful launch in 2011, Farm Shop & Deli will be running alongside Food & Drink Expo, offering visitors an area focused entirely on speciality retail.
Live Features Live features are an important component of each of the shows – all sessions being geared towards improving visitors’ bottom line. The Brainfood Factory in Food & Drink Expo will host live culinary demonstrations, head-to-head interviews and hot-topic debates from respected industry figures, whilst Farm Shop & Deli Live will focus on product testing and tasting, key skills advice – merchandising, buyer/supplier negotiation, and emerging trends. Key Experts Expert advice will be available within The Brainfood Factory from guest speakers such as Wilfred EmmanuelJones, owner of The Black Farmer gluten-free range, who will be appearing on a panel discussion on 25 March called, 'Being Small, Thinking Big', which will cover the challenges affecting independent retailers, manufacturers and restaurateurs. The Brainfood Factory will also welcome influential campaigner Tristram Stuart, on 27 March, to talk about his crusade to end the scandal of food waste, and Arthur Potts-Dawson, chef, and founder of The People’s Supermarket will be part of a panel discussion focused on a ’2020 Vision: The Future of Food & Drink’. Farm Shop & Deli Live will also be offering exciting live sessions such as The Dragons’ Pantry whereby four producers will get the chance to pitch one of their products to a panel of ‘Dragons’. John Farrand, Director
38 March 2012 SANDWICH & SNACK NEWS
from the Guild of Fine Food, one of the food experts on the panel, says: “This will be an important exercise for suppliers as they will be able to get an invaluable critique of their product from some of the top food experts in the industry – from packaging and taste to the company’s margins. Not only will it be useful for the producers who are pitching but it will also give onlookers the chance to see how they should be buying and negotiating with suppliers.” Food & Drink Expo will also be working in partnership with FareShare UK – the community food network.
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EXHIBITION
EXHIBITORS Mr Trotter’s Great British Pork Crackling, the British pork snack, is already growing its distribution with new listings all over Britain. After a successful launch in Selfridges in November, it is now available in all seven Harvey Nichols stores in the UK and Dublin, Booths supermarkets in the north west of the UK as well as a growing number of smaller outlets. The product was the brainchild of food writers Tom Parker Bowles and Matthew Fort with Cotswold farmer, Rupert Ponsonby, and pork scratching producer Graham Jebb of RayGray
Snacks. Their dream was to create a new interpretation of the scratching made from 100% British pigs and using no added MSG. The new Adande Compact undercounter refrigeration unit is designed to suit high turnover foodservice such as fast food chains, busy restaurants and event or stadia catering. Sitting beside prime cooking equipment including griddles, chargrills or fryers, right in the heart of the cookline, it brings Adande's chilled or frozen storage within arm’s reach of the chef or cook, speeding up service, saving staff time and ensuring the most consistent cooking results, says the company. Service will be faster because ice cream, burgers, chops, steaks, chicken or ribs are held within arm’s reach. Staff are more productive because no
provide additional preparation or plating-up space. Units can be fitted over mobile frame single drawer units; ingredient wells are GN size and, using mixed GN containers, can be configured to suit the precise requirements of the menu. Two standard GN pan configurations are available, but the unit can also be customised to suit the specialist requirements of chain operators. Roskillys Ice cream collection is introducing a number of new Ice cream flavours. They include Pear & Elderflower sorbet; a new version of Wild cherry, benefiting from a cherry swirl and laced with crunchy flakes of chocolate; a rich Orange ice cream with chocolate orange fudge pieces; Mocha creamy coffee with chocolate flakes and Salted caramel with a dash of sea salt.
time is wasted crossing the kitchen to fetch items from a fridge. Because cold air does not spill out when the Compact’s insulated fridge or freezer drawer is opened, there’s more consistent temperature control. Temperatures on the drawer can be changed to suit meat, fish, ice cream or to suit daily ‘specials’. Meanwhile, Adande’s new Saladette offers versatile chilled ingredient storage. It is available in two sizes for garnishing, pizza, sandwiches, tapas, salad, or dessert make-up. It can also be fitted with a plating gantry. Worktops can be extended to
La Pizza Company, producers of frozen, part-baked pizza bases, dough balls & full and part-baked speciality breads, made to traditional Italian recipes, is launching the “Sorrentini”. Richard Jansen, managing director, La Pizza Company said: “The Sorrentini is a truly innovative product and the ultimate in hot food on the move. It’s made from a thin, Calzone base that has been pinched together creating pockets that are filled with either Mozzarella, ham and tomato or Mozzarella and tomato. The Sorrentini is then baked resulting in all the flavours of pizza in a format that is easy to eat.”
www.sandwich.org.uk March 2012 39
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EXHIBITION It weighs 120g so is ideal as an individual, hand-held snack and is supplied frozen, part-baked; all the operator has to do is heat in an oven* and serve. It is also available individually packed with optional thermo heat resistant boxes, offering an even more convenient option, and one which is already being used by the airline industry across Europe. The company is also aunching a 5in Tasca, a fully baked, folded bread pocket that can be filled and either served cold, or toasted in just 90 seconds. New Leicester company Savoury & Sweet are about to launch a premium brand of popcorn onto the UK market - Lord Poppington’s - following a £250k+ refurbishment investment in their partnership production site - Savoury & Sweet are partnered with successful contract-packers Universal Flexible Packaging. Savoury & Sweet director Kurt Hilder said: “The growth of popcorn sales in the UK over the past three years has outstripped many food categories and with several small and large brands entering the snacking market this is a great time to be launching our range. We’re initially offering four natural flavour options under the Lord Poppington’s brand – Sweet and Salty, Lightly Salted, Chilli and Lime and Four Cheeses, but already have several other ideas in the pipeline and are also talking to some major household brands about potential manufacturing licensing deals. We also have an excellent second brand, Popcorn & Me, which is made with Fairtrade sugar.” Essential is launching a range of biodynamic, fairtrade, organic herbal teas in Camomile; Camomile & Spearmint;
Hibiscus; Peppermint & Spearmint and Peppermint. Cultivated in Egypt on reclaimed desert land, these teas sustain a healthy, resilient ecosystem on which the livelihoods of thousands depend, says the company. Gusto - Italian Food Concepts have launched their Stone Baked Pizza Base through Deli Conti Foodservice. The company says it is producing the highest quality stone baked base made from twice leavened dough, and ingredients include semolina, wheatgerm, extra virgin olive oil and sea salt. The base is par baked on the stone before being IQF. The Fresh Olive Company will be launching its new antipasti line at Food and Drink Expo 2012, with Tuscan, Puglian and Cornichon varieties. A selection of products from The Fresh Olive Company’s retail brand Belazu, which comprises of a range of premium Mediterranean ingredients, will also be available to sample. Whilst delighted to have celebrated 20 years in business recently, The Fresh Olive Company continues to move forward. In the last year it has invested and moved in to a new 55,000sq ft. facility in Greenford, Middlesex and has recently extended the number of countries that it exports to from 12 to 25 countries, from Scandinavia to as far afield as the USA and the Far East. From its humble beginnings, when friends George Bennell & Adam Wells drove fresh olives over from the markets of Provence, The Fresh Olive Company has grown to become a leading supplier of market fresh olives, and a further 150 Mediterranean delicacies within the UK. Still privately owned by
40 March 2012 SANDWICH & SNACK NEWS
friends George Bennell, Adam Wells and Charlie Hodges, the company has, over the last 20 years, earned a reputation for product passion, expertise and attention to customer service levels. Matrix Foods have launched the Cafe Burdet range of quality roasted coffee beans in the UK, an established Spanish coffee bean roaster with experience producing high quality coffee for consumption, not just in Spain but around the world such as China, the Middle East and Sweden. Tastings will be available across the range, and experts will be on hand to discuss specific requirements regarding origin and roasting of beans. Established in 1995, Dan International (UK) Limited is the sole marketing agent for the Bertrams range of fruit and vegetable juices and smoothies. Using only the finest ingredients to produce its top quality drinks, Dan International UK Limited is able to produce premium quality juices with exceptional flavour at reasonable price, it says. Available in more than 17 exotic and thirst quenching flavour combinations; Bertrams has established itself within the retail, independent, snack and catering industries across the whole of the UK. Bertrams factory is awarded with the highest production accreditation which is International Food Standard ( IFS ). The signature Pure smoothies are available in 6 satisfying flavours; each bottle containing one of your daily portions of fruit and available, all in a 300ml bottle. These elegantly designed and provide
instant recognition among other brands. Both the bottle and the lid can be easily recycled. New company in the grocery market, Hampstead Farm is looking to champion salt-free foods in the UK, as it launches with the introduction of its first range of salt-free ambient cooking sauces. Created using a blend of natural seasonings instead of salt, the Hampstead Farm product range features four flagship sauces - Red Chilli & Ginger, Ginger & Lime, Madras and Arrabiata – and is set to establish a completely new category within the supermarket ‘free-from’ section.
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EXHIBITION
The UK-produced sauces are said to offer a great taste with the unique benefit of no added salt. Other ambient products on the market can contain up to 4g of salt per 350g jar - the maximum recommended salt intake for adults is 6g a day, and less for children. Founder Kevin Stone has spent the last two years developing the Hampstead Farm range, and will be working with leading UK condiments manufacturer, Bennett Opie, who will be manufacturing the sauce range for the company. His inspiration for the salt-free sauces came after he was hospitalised with high blood pressure. Kevin
said: “One of the main things I had to change about my lifestyle was to cut down my salt intake. When I started to look for salt-free foods in the supermarket, I found none. As a keen cook, I first started cooking the sauces with vegetables from my garden in Hampstead Road, Brighton … and from there the Hampstead Farm brand was born. “The team has invested a lot of time getting the recipes just right, using a range of natural seasonings such as chilli, herbs and lemon juice, so that first and foremost they taste great. We wanted them to appeal to not only to people who have to cut down their salt, but also those who want to try and adopt a healthier way of eating for all of their family.” The company is currently in discussions with a number of leading retailers about listing the range, and is hoping that the products will sit alongside both the current mainstream ambient sauce offerings as well as creating a new salt-free section within the ever growing ‘free-from’ category. Norfolk-based cold pressed rapeseed oil producer, Larchwood Foods, is set to attend its first Food and Drink Expo. The company will be exhibiting two new foodservice products, Mr
Hugh’s Professional and Mr Hugh’s Professional – Gourmet, and its retail ranges, Mr Hugh’s Extra Virgin, Cold Pressed Rapeseed Oil and Mr Hugh’s Gourmet. Larchwood Foods owner, Hugh Mason, said: “To underline our commitment, we’ve invested heavily in a new exhibition stand, and throughout our time at the show, we’re looking forward
to welcoming a chef to the team, who will be cooking a range of dishes to demonstrate the versatility of our products.” Mr Hugh’s Gourmet is an exclusive single variety rapeseed oil which features a unique nutritional profile to create a distinctive light taste. Developed to meet the needs of the foodservice industry, Mr Hugh’s Professional and Mr Hugh’s Professional – Gourmet are rich in omega, 3, 6 and 9, and Vitamin E, and offer particularly high smoke points, making them ideal for roasting, deep frying and wok frying. Catering Solutions UK Ltd offer a range of wet wipes that come in different sizes and fragrances, in quality paper, non-woven fabric and cotton towels. Manufactured under stringent sterile conditions, the wet towels meet
16
within Depots and the UK d Irelan
The European leader in refrigerated vehicle rental and contract hire – CDV – 26t Rigid - are now offering a comprehensive range of coldstores for rental / contract hire.
FREE SITE SURVEY – FREE CONSULTATION The Petit Forestier rental offer is the ideal package to optimise your response capacity, without tying up your capital. With Petit Forestier refrigerated containers, you have the supplementary storage facility your business activity requires and you can meet every demand, whatever your situation: • seasonal peaks • new projects • ad-hoc activity • crisis management • conservation
Petit Forestier rental offers you: • Flexible short term contracts, from 1 week to one year, or long term contracts over 1 year • Regular preventive maintenance checks • Rapid installation, without any particular constraints (no building permit requirement) • 24 hour assistance, 365 days per year • Regular service and inspection by our Coldstore Specialist team
Telephone 0870 60 70 900 e-mail: coldstores@petitforestier.co.uk e-mail: enquiries@petitforestier.co.uk (for vehicle enquiries) www.petitforestier.co.uk
www.sandwich.org.uk March 2012 41
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EXHIBITION international hygienic criterion and comply with FDA, ISO and UKAS standards. The Labels-U-Print division of KTEC GROUP UK are launching the PRIMERA CX1000e digital label printer at the show. The CX1000e is said to be the first easy to use colour label maker printing durable paper or plastic labels at 2400dpi photo quality, says Robert Knox, managing director. Summit Foods has launched a new frozen product, the Mini Beef Burger Sliders, designed to capitalise on the growing consumer ‘sharing’ trend. As sharing becomes a more developed menu and retail offering, Summit Foods is widening the range of global food influences by launching high quality American and English products to the foodservice and retail market. The Mini Beef Burger Sliders are available in variable sized packs. They are made from 100% beef steak, served with a mini soft white semolina topped bun and accompanied by tomato relish and mustard mayonnaise. The Mini Beef Burger Sliders can be stored in the freezer for up to 12 months, and cooked from frozen in the microwave in minutes. Vanessa Lewis, director at Summit Foods said: “More and more consumers, caters and chefs are turning to the cost effective convenience of frozen food, particularly during big social occasions such as Christmas and New Year. We provide quality frozen products that can be cooked in an average of four minutes offering busy consumers, caterers and chefs the ultimate in convenience; a quick, quality solution for no hassle great tasting food.”
The award-winning organic food producer Rod and Ben’s in Devon is serving up a new range of warming soups at Food and Drink expo 2012 on stand 361. Products range from Spicy Parsnip and new Farmhouse Vegetable to Leek and Potato and awardwinning Smoked Haddock Chowder. New 300ml pots are also joining the range, which make an easy-to-serve single portion. Mixing a hearty helping of leeks, swede, potatoes, onion and cabbage, all grown on Rod and Ben’s organic farm, the new Farmhouse Vegetable soup is made from a recipe developed with the help of author and food expert Carole Handslip. Meanwhile, its Smoked Haddock Chowder, which is made from haddock caught off the Cornish coast and smoked at the awardwinning family-run smokehouse Tregida, recently impressed judges at the Soil Association Organic Food awards 2011, who gave this tasty chunky chowder a thumbs-up “Highly Commended”. The full winter soup line-up includes: • NEW Farmhouse Vegetable – wheat and gluten-free
42 March 2012 SANDWICH & SNACK NEWS
•
Smoked Haddock Chowder - wheat and gluten-free • Carrot and Coriander – wheat and gluten-free • Leek and Potato wheat and glutenfree • Spiced Lentil – wheat, gluten and dairy-free • Tomato and Basil – wheat, gluten and dairy-free • Spicy Parsnip – wheat and glutenfree • Chicken and Vegetable – wheat and gluten-free • Bacon and Lentil – wheat and glutenfree • Soups of the Month: September: Vegetable Mulligatawny; October: Broccoli and Stilton; November: Cream of Cauliflower; December: Beetroot and Cumin; January: Moroccan Vegetable; February: Celeriac and Leek Cloughbane Farm Foods in Pomeroy is being assisted by Invest Northern Ireland to develop an innovative range of gluten and allergenfree products particularly for markets outside Northern Ireland.
The company has been developing business in the Republic of Ireland for its award winning deli meat pies and is using an Invest NI Innovation Voucher to adapt existing pies and to develop new products, including a range of sauces that will enable it to meet a growing market trend for foods that are both allergen and gluten-free. The Innovation Voucher enables the company, which has gained UK Great Taste Awards for its pies, to work with experts at the Loughry Campus of the College of Agriculture, Food and Rural Enterprise in developing the innovative products. Olive Hill, Invest NI’s Director of Technology and Process Development, announced the Innovation Voucher support during a visit to the Tyrone company, a farm spin-out business, where she was briefed about its new product plans by Managing Director Lorna Robinson. In addition to its broad portfolio of deli pies, Cloughbane supplies a comprehensive range of fresh beef, pork, chicken and lamb cuts, all from a modern processing plant approved to the highest EC hygiene standards. Mrs Hill said: “Glutenfree is now among the fastest growing sectors in food, particularly in the US and Europe. In the UK, for example, the sale of glutenfree products grew by 20 per cent in 2009 to reach more than £100 million. According to research by Global Industry Analysts in the US, the global market for such products will reach $26 billion by 2017. As a result, leading retailers are now expanding their offering of ‘freefrom’ foods. This clearly presents a significant opportunity for the local food industry, an opportunity identified by Cloughbane Farm Foods.”
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To advertise call Paul Steer on 01291 636342 March 2012 43
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DRINKS
Drinks trends for sandwich retailers From new South American fruit drink flavours to Coconut Water, the make-up of your drinks chiller cabinet is going to be changing fast over the next few years Lulo, Guanábana and Mora are set to be the new fruit drink flavours in the UK beverage market, offering “a taste of the South American Andes”. They are already being sold at eight Birley’s Sandwiches locations across the City and Canary Wharf in London. These new flavours, together with Mango, make up the range of all-natural nectar fruit drinks from EuroColombian start-up company JUNA. The fruits used in its drinks are said to offer intrinsic health benefits with high vitamin, protein and fibre content. “JUNA is about going for the new, the exciting, the exotic – satisfying the human need for variety and discovery,” says co-founder, Christian Kaufholz. ‘We want to break away from the same old tones of apple, orange or banana, which form the basis of close to all fruit drinks which dominate the shelves today.” Through its drinks JUNA also seeks to make a positive impact on the communities
growing the fruits for its products, opening new markets for small farmers and their families in Colombia. 5p per bottle sold will go towards the JUNA Project, designed to strengthen fruit grower associations in remote areas of the country. Joining the fast growing Coconut Water category in the UK is newcomer CHI (which means Life Force). Packed in both 330ml and 1 litre tetra packs, Chi Coconut Water is 100% pure and natural with no added ingredients, no added sugar, and is fat free and low calorie. The health benefits of coconut water are said to be numerous. It hydrates the body quicker than water due to the high ‘electrolyte content’, making it a favourite drink for athletes, yoga practitioners and slimmers alike. Chi Coconut Water is the brainchild of entrepreneur Jonathan Newman. “I became passionate about coconut water when I was in Thailand on honeymoon, and used to drink five or six raw
44 March 2012 SANDWICH & SNACK NEWS
coconuts a day. I noticed how good I felt, how my fatigue and blurry eyes got better, and of course how tasty it was.” Meanwhile, this spring sees the launch of a brand new smoothie company – Mojo Smoothies. They specialize in creating small batch gourmet smoothies with a six month ambient shelf-life, and are targeting sandwich and coffee shops, bars and food courts Delis and independent food shops. Mojo is launching three blends at the 2012 Food & Drink Expo and rolling out with three more in the late spring. Each blend is said to be 100% natural (nothing gets in except pureed fruit and juice), is suitable for vegetarians and vegans, and comes in a 250ml PET bottle. “It is time to challenge the status quo in the smoothie market”, says Mojo MD Paul Slijper. “For too long the sector has been dominated by one player. We are offering new and exciting fruit blends, a longer shelf life and just as fresh a taste as any other major brand”. Mojo’s launch blends include “Tickled Pink” with strawberry, cranberry and kiwi, “Coco Loco” featuring pineapple, banana and real coconut milk, and “Mangolicious” with mangoes, passion fruit and pumpkin. Roll-out blends will include fruits such as pomegranate, acai, black
carrot, blueberry, raspberry and guava. Luscombe’s has been busy refining its new recipe Raspberry Lemonade, now said to be “zingier and fresher” on the palate. Once picked, the raspberries are pressed and carefully blended with Luscombe’s Sicilian Lemons , spring water and touched with Madagascan Vanilla and a tad of sparkle . Made in Devon, all Luscombe drinks are crafted with exceptional care and integrity. Gabriel David, the head of this family-owned business, sources the ingredients direct from growers he trusts. There are no compromises; only the best goes in the bottle. It is sold in 74cl and 32cl bottles at independent retailers nationwide, online at riverford.co.uk and abelandcole.co.uk and department stores including Harvey Nichols, Fortnum & Mason and Harrods.
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TRAINING
Make your
training effective
Good, relevant, well-presented training can motivate staff, improve performance and minimise the risks of food contamination, wastage and legal action by the enforcement authorities, says Neil Rush, managing director STS
I
n the room next to my office a food safety training course was in full flow. Every now and again the course delegates burst out laughing. Surely this wasn’t the group I saw sitting apprehensively sipping their coffee prior to the course starting. Sifting through the course evaluation forms at the end of the course I noted comments like “great fun”, “I learnt so much” and “nothing like I expected”. Unfortunately, in the past food safety and health and safety training has got a bad name, branded as “boring”, “irrelevant”, “a waste of time” and so on. If your employees attend a training course and still provide feedback like this now is the time to review your training programme. Your personnel are your most important asset, especially when finance is limited. Have you calculated the cost of training a replacement for a key worker, compared to the cost of providing them with additional skills by further training? Yet when financial constants bite one of the first budgets to suffer is training. Good, relevant, well-presented training can motivate staff, improve performance and
minimise the risks of food contamination and wastage, accidents and, in the worst case, legal action by the enforcement authorities. Three common failures of management when selecting personnel for training are: • Ensuring that the training is relevant; • Briefing the member of staff beforehand to explain why they have been selected; • Ensuring that there are no barriers to training eg language, learning difficulties.. The “I was sent” candidate response when asked why they were attending the course is a clear indication that the employer has failed to brief the member of staff, failed to identify the personal benefits of the training to the individual and, in most cases, failed to identify any barriers to learning. Advising the trainer prior to the course of any learning difficulties, language problems, etc. allows the trainer to make the necessary adjustments to the course or, if this is not feasible, propose alternative solutions. Who is the loser if the candidate cannot understand the course materials?
46 March 2012 SANDWICH & SNACK NEWS
Everyone: you the employer as you have just wasted money and probably demotivated the employee; the trainee, as they feel disadvantaged and finally, the trainer, as they will feel they could have done a better job if they had only known. If you require a specific level of training, for example level 2, or you have a large group to train, it may be appropriate to outsource the training. It is, though, important to ensure you get “best value,” rather than selecting the cheapest option. It is very important to select a suitable training company. Seek recommendations from other organisations, seek references and, if feasible, sit in on one of their training courses. If the course is being run “in-house” ensure the training company incorporates your policies and procedures and “tailors” the course to your specific needs. Running the course “inhouse” also saves on travelling time and expenses. Ensure though that you have a large enough training room, preferably with tables which can be laid out in a “horse shoe” shape. Ensure also that all the requested equipment is working – it can be very disruptive and time wasting if
it takes 30 minutes to get the DVD to work in the middle of a course! 10 tips for organising an outsourced training course 1. Identify suitably training company 2. Give the training company a clear brief of your needs and the needs of the candidates 3. Identify any language barriers, learning difficulties to the trainer 4. Identify a suitable training room 5. Arrange refreshments 6. Prepare staff for the training session 7. Arrange any necessary cover for those on the training session 8. Arrange for the trainer to be met and assist with set up 9. Ensure all candidates turn up and on time 10. Obtain feedback on the effectiveness of the training Failures such as hand washing, cross contamination etc. should be identified by effective auditing of your operation, where staff are both observed and questioned about good practice. The feedback from such audits then identifies specific training needs. These can
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TRAINING often be quickly and effectively responded to by the use of “bite size” training sessions. Suitable for smaller groups, often undertaken on the job and short in duration, they ensure food handlers are made aware of the correct procedure or policy of the organisation. Hand washing is a great example for “bite size” training. It still amazes me how many food handlers are taught how to wash their hands by the use of Powerpoint. A small group around the wash hand basin, perhaps utilising a UV light and powder to demonstrate areas of the hands that commonly get missed, where the trainees actually get involved, will bring home much more positively the need for an effective way to wash hands. The same approach can be used for many of the activities we undertake - for example, separation of raw and cooked, equipment cleaning and sanitising, etc. The key advantage of “bite size” training is that they can be fitted into the working day without the need to release staff for a whole day or provide cover, a low cost option of training provision. It will, though, be important to ensure that the trainer is suitably trained themselves, in both food safety and training skills. Ten tips to assist you in providing “bite size” training are: 1. Identify the subject matter 2. Identify those members of staff that require the training 3. Prepare the materials – training plan 4. Plan the training session into the working day 5. Advise the members of staff selected for training and why they have been selected 6. Allow yourself or the trainer sufficient time beforehand to get
everything ready Involve the trainees during the training session 8. Get feedback from the trainees 9. Use the feedback to modify future training sessions 10. Keep records of those that undertook the training. Following any training it will be important to obtain candidate feedback. This can be in the form of a questionnaire, but face to face discussion with the candidate can be very beneficial. The feedback should cover the effectiveness and comprehensiveness of the training and identify any areas for further training. In addition, questions should be asked about the skills of the trainer, the training materials, the suitability of the room and the quality of the refreshments. This feedback should be utilised to make any necessary changes to the training course, materials, etc. Finally remember all training, whether “bite size”, recognised courses or one-toone should be recorded on the staff training record. These training records could be vital in demonstrating compliance to the Environmental Health Officer. In November 2011 STS was awarded ‘Best Training Company’ by the Society of Food Hygiene & Technology (SOFHT). The Best Training Company Award recognises a company considered to be performing over and above established levels and demonstrably improving training provisions for the food industry. As one of the largest providers of food safety and health & safety training in the UK, STS demonstrated that their team provides a level of service that goes far beyond the constraints of a job description or service level agreement for clients including Elior, Leiths, Krispy Kreme, Exclusive Hotels and Espirit Ski. 7.
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SL1800 A modular automatic inline conveyor heat sealing machine, capable of sealing a wide range of film or card lids to plastic, cardboard and foil containers. With its modular design and the ability to run in conjunction with auxiliary equipment such as denesters, formers, multi - head weighers and labelers, the SL1800 is the benchmark for inline heat sealing equipment. MPE have recently launched their new web site which shows in detail the full range of board and tray sealers available. For more information Visit us at www.mpe-uk.com
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www.sandwich.org.uk March 2012 47
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PACKAGING
New packaging developments from Tri-Star TRI-STAR has teamed up with Anson to launch a new range of packaging for ‘rustic’ sandwiches – the hand-made, square-cut bloomer-style of sandwich that is currently all the rage in delis and discerning retailers up and down the country. The new Artisan range comprises two innovative pack designs – the ‘Bloomer U’ and the ‘Bloomer 2’. The Artisan Bloomer U is a flat structure with sides that click upwards to form a Ushape. This next-generation pack can be flow-wrapped, wrapped with polysheet or simply bagged. It protects the product while in transit and on display and ensures it is highly visible at all times. The design of the Artisan Bloomer U also helps guarantee that the sandwich stays in great shape and that it is easy to pick up and put down, making it ideal for eating at the office desk or grazing in the park. The Artisan Bloomer 2, meanwhile, is an off-the shelf pack boasting two cavities that are the perfect shape and size for square-cut sandwiches. It is designed to be bagged but can also be flow-wrapped.
Created by Anson, one of the UK’s leading packaging manufacturers, the Artisan range will be distributed exclusively by Tri-Star. Kevin Curran, managing director of Tri-Star Packaging, said: “Rustic and bloomer-style sandwiches have caught on like wildfire, proving that it really is hip to be square. Consumers love the way they look, feel and taste – and are often willing to pay a premium for them, adding value to the operator. “However, to maximise sales of rustic sandwiches, it’s very important to sell them in the right kind of packaging. The Artisan Bloomer U and 2 packs are the perfect partners for
rustic sandwiches. They’re superb quality, they look great and they offer outstanding levels of userfriendliness. It’s a winning combination that we believe will help sandwich outlets of all sizes to maximise their sales.”
Meanwhile, Tri-Star has also launched Deli Pot Topper, designed so that the pot can be filled with the main ingredient, while the lid – or topper – is filled with a further ingredient to be added when the customer is ready to eat the product. There are hundreds of possible recipe combinations for the Deli Pot Topper, including hummus and crudités, shaker salads, strawberries and cream, yoghurt and granola, and fruit and nuts. The topper itself is manufactured so that it can fit neatly on to five different sizes of pot in the Deli Pot Topper range, from 230ml to 470ml, enabling complete flexibility and portion control. Kevin Curran, managing director of Tri-Star, said: “The great advantage of the fantastic Deli Pot Topper is that it ensures, at the point of consumption, the customer is eating the product when it’s in peak condition. When it comes to keeping your customers loyal, quality is the absolute key, and the Deli Pot Topper can help you make sure your products are always as fresh and tasty as the moment they were made.”
Anson launch foodservice Deli Pots ANSON is launching a range of rPET Deli Pots to the foodservice sector. They come in five sizes: 6oz, 8oz, 10oz, 12oz and 14oz with two kinds of lid - the Bung Fit or Clip Over which can cover a film seal. They are supplied and packed in compact boxes of 1000. “The rPET Deli Pot offers a great way to enjoy a huge range of tempting food, from crunchy
48 March 2012 SANDWICH & SNACK NEWS
crudités to tasty noodles, delicious yoghurts to fresh fruit and much
more. Whether you are pounding the high street, relaxing in the park or grazing at your desk, they provide the perfect solution for grabbing food on the go,” says the company. The Deli Pots are robust, userfriendly and in high clarity material so ingredients are visible and presented well. They are made from rPET50, are lightweight and 100% recyclable.
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PACKAGING/L ABELLING
New Olivine from Solo Cup Europe SOLO Cup Europe has launched Olivine ‘press & dress’ cold food containers made from up to 50% post consumer rPET. The cold food container’s press & dress device allows both wet and dry ingredients to be displayed and served separately, with no need for extra packaging and maintaining the integrity of the food components, says the company. This is the only rPET cold food container on the market to be offered with this innovative device, it claims. The new range is combopacked (lids, soufflé pots and bowls together in one box), delivering key benefits across the supply chain, including the assurance of accurate deliveries, so maximising operator efficiencies and less components to stack and store. The Olivine shape gives a hand hold for the consumer, as well as maximising
portion perception and visibility of the food. The plug fit lids ensure safe, leak-free transport and the bowls stack easily. The range consists of three sizes of food bowl with a choice of two lids designs: the ‘press & dress’ feature lid and a flat top domed version. The design allows the filled soufflé pot to be suspended from the lids and offers the consumer flexibility in opening – they can press with the lid in place, press onto a table, or press into a hand – they
Chevler launches the Britannia Collection Chevler has launched a range of cases to help the country's cake and muffin makers bake products to help the country celebrate in style. The Britannia Collection from Chevler is a speciallydesigned premium range of baking cases based on a red, white and blue theme with some also incorporating the Union Flag. Chevler sales and marketing director Mike Wescomb said: “The summer of 2012 will see the UK celebrate the Queen's Diamond Jubilee, England take part in the Euro 2012 football championships and the Olympic Games held in
London. “Consumers will want to be seen doing all they can to back Britain and we are helping cupcake and muffin bakers present tasty treats in a fun and appealing way. “We hope that bakers, cake makers, coffee shop proprietors and retailers will all get into the spirit of the exciting summer ahead and offer the public the chance to buy muffins and cupcakes in our new Britannia cases.” The cases are available in the popular 51mm x 38mm size in quantities as low as 360, giving every size of business the opportunity to participate in the excitement.
50 March 2012 SANDWICH & SNACK NEWS
have total control and the push action also adds some theatre to the eating out experience, says the company.
The clear, flat top dome lid also offers maximum visibility of the food contents and is designed to be easily stackable. This option can be branded with the addition of a bespoke sleeve or embossing. Managing director, Tony Waters said: “This is another innovation from Solo Cup driven by environmental credentials and practical considerations. Research shows that consumers prefer brands and manufacturers who use recycled content in their packaging. This new range meets that need and takes into account the needs of both the operator and the consumer and is made from locally sourced closed loop rPET material. We’re delighted to launch a creative new range with the added interest of some theatre. We can see the ‘press & dress’ feature being rolled out across other Solo produce formats in due course.”
Colpac C-Vis™ improved range Innovative food packaging solutions provider, Colpac, celebrating its 75th anniversary, has gained an international reputation for creative development of cartonboard packaging. The improved C-Vis™ range, said to be perfect for organic and fresh produce in the convenience food and take-away markets, combines cartonboard and thermoformed plastic. Providing six days shelf life and beyond, gained via vacuum and gas flushing or MAP, the packs are said to offer unrivalled branding capability and increased on-shelf visibility. The packs, supplied ready assembled with the
paperboard outer securely attached to the plastic, can be separated after use for recycling. The plastic inner is thermoformed to sit inside the paperboard pack, with 20-30% less plastic and paperboard used than individual components. “Packs can be sealed closed with film or clip-on plastic lids. The thermoformed inner provides an impenetrable barrier for wet, sauce or juice laden produce, making this microwavable packaging ideal for ready meals, as well as salads, desserts and more.” Tel: 01525 712 261. www.colpac.co.uk
S&SN_138_Mar12_Packaging_Layout 1 05/03/2012 16:33 Page 51
The Enterpack Solution • Fully automatic tray sealer • Ideal for delis, ready meals and sandwiches
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To advertise call Paul Steer on 01291 636342 March 2012 51
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PACKAGING
Shell’s Deli2go wins packaging award SHELL'S food and drink packaging Deli2go has won a prestigious packaging award. Brand designers Blue Marlin were presented with the award at the Design Business Association Design Effectiveness Awards on 16 February 2012. The independent agency network, which has operations on four continents, won silver for Shell’s forecourt food and drink offer, and another silver for challenger brand Funkin Mixers. The DBA awards are reckoned to be the only awards in the world to evaluate design projects based on hard commercial data. Shell’s own label food and drink offer involved everything from brand proposition and naming to packaging, retail
environments and website design. The new brand’s success has seen it rolled out in Canada and five other international markets already.
52 March 2012 SANDWICH & SNACK NEWS
CEO Andrew Eyles comments: “Winning these two silver DBA awards, one for a multinational corporation, the other for an entrepreneurial challenger brand, illustrates the power of design, whatever the budget size, to transform business aspiration into commercial success. “They also provide continued evidence that, after 18 years of building brands, Blue Marlin delivers an equal balance of creative excellence and tangible effectiveness that accelerates companies and secures more profitable futures for all stakeholders.”
MEPs veto "misleading" food labelling changes THE European Parliament has blocked changes to labelling that would have allowed new "percentage less" claims on nutrition content, such as sugar, salt and fat. The new labels could have confused or misled consumers, said a resolution voted by MEPs. Parliament's veto (393 votes in favour, 161 against and 21 abstentions) sends the European Commission proposal back to the drawing board. "I am pleased that the European Parliament has defended the interests of health-conscious consumers, who need to be able to make clear comparisons when shopping for food,” said Matthias Groote, Chair of the Environment, Public Health and Food Safety Committee. The proposal would have allowed, for example, a "15% less sugar" claim, which would be based on a previous formulation of the same product. MEPs say this would be hard to compare - or could misleadingly appear healthier - than a "reduced sugar" label, which must contain 30% less than other similar products, under existing EU legislation on health and nutrition claims. MEPs' rejection resolution says the Commission's proposal could have provided a disincentive for companies to reformulate their products with substantially lower sugar, salt and fat content.
to order or for more information contact us on: tel: +44 (0)8453 700222 fax: +44 (0)8453 700223 email: sales@ashwood.biz website: www.ashwood.biz
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S&SN_138_Mar12_Packaging_Layout 1 05/03/2012 16:33 Page 53
Where quality of service counts
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www.supplylineid.com To advertise call Paul Steer on 01291 636342 March 2012 53
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PACKAGING/L ABELLING
Planglow launches new labels PLANGLOW has launched two new sheet labels: Simply Natural in round and rectangular formats, for use with both inkjet and laser printers. Simply Natural has the same earthy feel of Planglow’s popular Natural Labels, but without the four-symbol header of the original design, says the company, presenting caterers with even more space for printing their company name, logo or other information. The rustic ribbed paper, label shapes and sizes blend to complement a wide selection of products - from sandwiches and baguettes to pastries. Planglow’s marketing director Rachael Sawtell commented: “The Natural collection is our most popular and, in addition to what is now four labels, the range includes more than a dozen packaging products from multi-bags and cups to sandwich, salad and platter boxes. One of the primary reasons for the collection’s success is its ability to merge eco credentials (the range is fully bio and home compostable) with a neutral look, so it supports our customers’ own environmental initiatives, carries their branding superbly and complements the presentation of their sandwiches and snacks. “Our two new ‘roomier rustics’ were created after we received requests for plain
versions of our best-selling Natural Labels from a number of customers and we are delighted to be in a position to further extend the range to their direct benefit.” Planglow has a policy of only using, where feasible, paper-based products sourced from sustainable and renewable plantations. The majority of its products are paper-based - including bags, menu paper, shelf-edge tickets and both matt and gloss labels – so they will biodegrade in a composting environment and are also suitable for recycling. Its packaging is made from 100% biodegradable and compostable materials too and, as the company has a complete ban on using oil based plastics, the clear windows that feature in many of its product lines are made from renewable plants. Its double-walled hot cups are lined with a food safe plant based bio-coating which complies with the European and American standards for compostability.
54 March 2012 SANDWICH & SNACK NEWS
The company’s pioneering software LabelLogic and NutriLogic are simple but effective programs that enable users to label products quickly, efficiently and stylishly, as well as with nutritional information - if they so desire - remaining fully compliant with labelling legislation at all times, says the company. It supplies products to caterers of all sizes, from independent cafés right through to multi-site contract caterers, and “everything in between”. It currently offers more than 400 product lines including sandwich and salad packaging, lids, bags, menus and labels. Meanwhile, Planglow has also launched a brand new label collection exclusively for bakery goods. Baker’s Choice is a trio of quality and costeffective labels suitable for both inkjet and laser printers, says the company. Available on sheets and rolls, the collection features a simple wheatsheaf motif - a dusting of floury-white on a softly
textured wheaten background – designed specifically to complement a diverse range of bakery goods. Available in a matt finish, the Baker’s Choice trio includes a small and large split-label on sheets, as well as large split-label on rolls for bigger bakeries. The small sheet label has been designed with fresh-made petite products in mind such as cakes and pastries. The large split-label has been created to comfortably accommodate barcodes and nutritional data on the reverse without interfering with front-facing core product information. Baker’s Choice can be customised using the company’s LabelLogic software. Rachael Sawtell commented: “Baking has seen a real resurgence – one that shows no signs of abating any time soon - so we wanted to create a bakery-specific new collection for our customers – a range that felt both traditional and contemporary at the same time. And we are over the moon with the finished products which were developed with our customers support. Providing a professional yet low-cost solution to presenting bakery goods, we think they’re the best thing since sliced bread and they certainly complement a loaf too – not to mention cakes, cookies, pastries, pies, tarts, quiches…!” www.planglow.com
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AROUND THE TRADE
Food Partners launches new Urban Eat student promotion FOOD Partners makes some aggressive claims with the launch of a new student promotion for its Urban Eat brand. The sandwich manufacturer says the brand has had “phenomenal success in the university sector, almost supplying the sector with over half of all branded sandwiches, and outselling more established rivals by a considerable margin in many locations.” The new promotion follows its ‘Win Free Fees’ student promotion last year, offering a prize of a round the world trip for the winner and a friend.
Over the past two years, URBAN eat has handed out £10,000 in cash prizes to its ‘Win Free Fees’ winners, with the 2011 competition said to have attracted thousands of entries via the brand’s social media platforms. Brand Manager Isla Biggin explains: “We did a lot of research prior to launching URBAN eat to
Lincoln & York creates new distributor support team Lincoln & York, the private label coffee roaster, has created a new distributor support team for its independent coffee distributor customer base. Steve Goode, wholesale sales manager, who has been with Lincoln & York for more than 12 years, will be managing a range of nationally located accounts. He is joined by Eliott Spencer, business development manager, who brings with him experience of the products, packaging options and pricing required to support independent distributors. The team is completed with another new recruit,
Adele Walker who comes from a sales support background. Adele will provide vital administrative back up for the field sales team, along with managing house accounts. Alaster Siddle, sales director, Lincoln & York says: “At a time when our customers need our fieldbased expertise and insights more and more we are thrilled to build a team of true quality and depth. We are making this investment to demonstrate and reassure our distributor customer base that we are committed to supporting them through these challenging times.”
ensure we really understood the student market and that has certainly paid off. On the back of our findings we set out to design a brand that was slightly edgy and therefore clearly different than anything that was already out there but at the same time still delivered on variety, quality, value and taste.
“We have supported the brand with a comprehensive package of activity including high profile promotions, on campus events and a proactive social media campaign that saw us attract over 2000 followers within a short space of its launch. “I am confident that this latest promotion will help secure even more URBAN eat fans as we are offering a great prize that taps directly into student’s love or adventure and travel.” The new promotion went live in February and includes promotions on-pack, point of sale and URBAN eat’s social media channels.
New branding for Beacon Foods British ingredients specialist Beacon Foods has launched new branding to reflect the evolution of the innovative business over the past 18 years. The company, based in the heart of the Brecon Beacon National Park at Brecon, has launched a fresh new logo and eyecatching branding on its fleet of nine delivery vehicles that travel to most parts of England, Wales and Scotland. “The company has changed greatly since the original logo was developed by my father and we felt it was time to update the branding to reflect the evolution of the business,” said managing director Edward Gough. “I believe we are a
very creative and modern company and our old logo did not portray that effectively. The new logo is a grown up version of the old one, combining modern and traditional aspects.” The new logo and branding have been designed by Effective Marketing Solutions, Cheltenham. Established in Brecon with just four workers in 1993, Beacon Foods now employs 100 staff and is the UK’s leading specialist producer of roasted and char-grilled vegetables and fruit ranges, relishes, chutneys and sauces.
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TECHNOLOGY
Ozone sanitizing system finds favour with top industry names
A
revolutionary sanitizing system has won the backing of three of the biggest names in the food industry, paving the way for many chemical sanitizers to be removed from the food preparation process. Marks and Spencer, Young’s Seafood's and Vion Food have given the Biotek Ozone sanitizing system the green light after three years of exhaustive tests proved the system “unrivalled at sanitizing food and food processing equipment and the workplace”, according to the company. The system has been given “approved terminal sanitizer” status by the High Street food giant and both Young’s and Vion are introducing the ozonated water system to their processes to boost their hygiene levels. Vion, which supplies chicken and chicken products to Marks and Spencer, was already on the lookout for improved hygiene methods when they were alerted to the Biotek Ozone system by M&S. John Dunphy, Vion Food Group Technical Manager, said: “We were looking around the hygiene industry to see if there were any innovative methods for eliminating Listeria. The Biotek system impressed for its ease of use, mobility, effectiveness, health and safety and environmental impact. “We expect to see reduced incidence of Listeria positives, less use of chemicals, cleaner effluent and to better meet customer expectations on Listeria management.” A further bonus is the short payback term. By reducing chemical use and producing cleaner effluent, Mr Dunphy expects the system to have paid for itself in just 18 months, with ongoing savings thereafter. Hailed as “the most cost-effective and safest way to destroy bacteria”, the system kills virtually all germs and reverts to nothing but pure drinking water. Pioneered in the UK and developed in the Far East, the Biotek Ozone system has already revolutionized food preparation areas in the US, Australia, Asia and parts of Europe. Ozone is the world’s strongest food-grade antimicrobial agent. It has already been
given the backing of organic watchdog The Soil Association which cleared sprout producer Sky Sprouts to use it in its production processes after the salmonella scare in Germany which resulted in 37 deaths. Sky Sprouts were the first commercial food producer to gain clearance for using the system in its organic production. Biotek UK Managing Director Colin McArthur said: “The system is already in use in many parts of the world and is approved for use in food production and hospital hygiene processes in the US, Australia and most of Asia so it was only a matter of time before the UK recognized how effective it is in food production here. “Clearly we are delighted that we have achieved M&S terminal sanitizer status. The accreditation process was carried out by Campden BRI on behalf of Biotek and M&S and to reach this level of accreditation for a non chemical sanitizer is a fantastic achievement for all involved at Biotek . As well as demonstrating the required kill rates and log reductions, we were also able to allay the fears of many people previously sceptical about ozone by clearly showing that our equipment is totally safe to use and that our method of ozone generation causes no concerns with corrosion of equipment, unlike many of the chemicals currently in use.
56 March 2012 SANDWICH & SNACK NEWS
“We now expect that virtually all the major players in the food industry will introduce Biotek’s ozone generators to their processes in some capacity given that it can greatly reduce energy and water consumption as well as reducing trade effluent”. The Biotek system is being introduced to the UK & Ireland with none of the drawbacks previously associated with traditional Corona Discharge systems. Passing water through the Biotek Ozone fully patented electrolytic system provides the most world’s most effective disinfectant and sanitizer without leaving a chemical residue, flavour or smell. And the Biotek equipment has only one byproduct – oxygen. After it destroys bacteria and viruses, ozone reverts to oxygen, making it possibly the most environmentally friendly sanitation method ever devised. America’s Food and Drug Administration has given the Biotek system clearance for use in food preparation areas across the US in a bid to cut preventable death and illness from food poisoning. A 20-second handwash simply with Biotek ozonated water kills 99.999% of all bacteria, including e-coli, Staphylococcus and Salmonella and MRSA. When used in food preparation, Biotek ozonated water kills bacteria and parasites and decomposes pesticides on food surfaces, slowing food decay and extending shelf life.
S&SN_138_Mar12_p56-57_Layout 1 05/03/2012 16:35 Page 57
Y T I L A U “Q T TUNA A BLE A K R A M RE ” PRICES
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Sandwich Designer of the Year Sponsors 2012
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To advertise call Paul Steer on 01291 636342 March 2012 57
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SANDWICH MEATS
Consumers looks for
more variety with sandwich meats Chicken remains the consumer favourite but recent sales trends suggest that they may now be looking for more variety
T
he sandwich market has, arguably, reached maturity in recent years. However, after a dip in 2009, the market marginally recovered in 2010 to make its value around £4.25 billion. The future looks promising, Mintel goes on to say, forecasting that the value of sandwiches will rise to £4.43 billion in 2015 through consumers’ commitment to convenient food purchases and the increasing number of operators breaking into the lunchtime market. In terms of approach to sandwich making, a fifth of consumers say they prefer sandwiches made for them rather than pre-packed ones, but only eight percent state that it’s worth paying more for sandwiches to be
made in front of them. They are also more likely than average to look out for special offers. First and foremost, operators must ensure sandwiches must justify their value through qualities difficult to replicate at home, such as ingredient quality and innovation. Chicken volume sales down by 7% Chicken remains the most popular filling in sandwiches bought outside the home, according to a survey from the British Sandwich Association for British Sandwich Week 2011, with a third of sandwiches bought containing chicken in one form or another. Saying that, this top seller has lost some favour, with volume sales down
Bernard Matthews turkey
58 March 2012 SANDWICH & SNACK NEWS
by over seven percent in the year to March, suggesting that consumers may be looking for a little more variety. Mintel suggests that product innovation need not be a total reinvention and it is more likely to be a success amongst the risk-averse if ingredients are still fairly familiar, British turkey breast as a low in saturated fat filling which carries flavours well could provide the answer, its substitution providing a novel ‘twist’. “Using British turkey can also bring down costs, with this versatile meat being, typically, cheaper to buy than other meats. You can pass on savings to customers, if they choose.” says Duncan Marsh, general manager of Bernard Matthews Foodservice. While consumers are finding packed lunches too much hassle in their daily lives, caterers need to bear in mind that value for money has become a heavily scrutinised concept in the price-sensitive lunch market and sandwiches need to demonstrate ‘added value’. Tapping into the popularity of global cuisine could be the answer, especially when a quarter of sandwich-buying adults enjoy experimenting with new flavours and ingredients. “Operators should embrace demand for global flavours, likely to be reflected in the sandwich market once consumers have become more familiar with ethnic cuisine,” said Duncan. “To help caterers out, we introduced new mild Tikka Turkey Breast Chunks, ideal for Asian-
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SANDWICH MEATS inspired chapattis.” The popularity of Mexican food with UK consumers has risen notably in the last 12-18 months, according to research, with the category currently worth £139.2m and growing by 9.8 percent. Perhaps, most significantly, Mexican is the fastest growing cuisine in the UK. Health holds sway In the Lunch! Survey 2011, which interviewed industry operators on various issues, 35 percent believed the average British consumer is much more health conscious than five years ago, whilst 51 percent believe they are somewhat more health conscious. On top of this, 76.9 percent believed that the average consumer is ‘somewhat concerned’ about the fat content, with 13.8 percent arguing that consumers are ‘very concerned’. “Operators can ‘lean on’ British turkey breast as a filling that’s low in fat, saturated fat and salt, a great source of protein and contains a fifth fewer calories than lean beef,” adds Duncan. “By roasting or grilling, cafes can also help customers keep calories under control. “The healthy eating trend can also be used a battleground to differentiate when it comes to sandwiches and wraps. For example, alternative lunch providers, such as sushi or burrito venues, are using health, freshness and promotion of ‘real’ food as a marketing initiative. “As well as the natural health benefits of British turkey, the lack of artificial additives in our products should also appeal to the 37 percent of adults15 for whom this is priority. All products in the Golden Norfolk and Big Green Tick ranges are free from hydrogenated fats, artificial colours, flavours and preservatives for ultimate peace of mind.” Jayne Hall, marketing manager, Moy Park Foodservice, also strongly endorses the view that consumers are now looking for more variety. “Consumer tastes are changing and they are becoming more adventurous in terms of their eating habits – across the board – which means they also may want something a little bit different when it comes to sandwiches. “It means operators need to consider updating their sandwich menu on a regular basis to take
Moy Park filling
account of consumers’ everexpanding repertoires. They also need to take into account seasonal factors because there is obviously more demand for items such as hot sandwiches during the winter when consumers want something that is both filling and warming. “There are many simple ways in which caterers can create delicious hot and cold sandwiches using some of our simple-to-serve products with a bit of salad and exotic breads.”
Volys Star turkey rashers VOLYS STAR, a major poultry supplier to the UK market, has been having tremendous success since launching rashers made from 100% poultry, lightly grilled and smoked from selected cuts of cured turkey thigh. The product, ideally suited for sandwich, wrap and panini fillings, has the advantage of lower salt and fat levels, making it a healthier alternative to smoked pork bacon. It is available in frozen controlled atmospheric bags of 1kg for food service or larger for manufacturers. The product is available via distributors nationally.
Moy Park Foodservice suggests that caterers could spice up their hot sandwich selection by including items such as Moy Park’s Crunchy Chick 'n' Mini Fillets to create the Hunter’s sandwich – a crunchy baguette with leafy salad, finished with lashings of melted cheddar cheese and smoky BBQ sauce. ‘Thaw and Serve’ diced Chicken Tikka and cheese makes an appetising Hot Chicken Tikka Melt, while kids can also enjoy Breaded Chicken Nuggets in a wrap with fresh peppers, lettuce and mayonnaise. “There are definite advantages for sandwich and café operators who can offer freshly-made sandwiches, particularly in terms of the enhanced consumer appeal of their offering. It means that ingredients are fresher – so consumers have a better experience and are likely to return which creates loyalty and is a real boost for any business. It also allows customers to personalise their sandwich or wrap to reflect their individual tastes, which once again is a really appealing factor for consumers. “There are also real commercial benefits to caterers from focusing on freshly-made sandwiches. Perhaps the biggest is that there is less wastage which is very welcome at a time when many are facing a challenging business environment and rising food costs.”
www.sandwich.org.uk March 2012 59
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SANDWICH MEATS
Bacon sandwiches are a
national treasure WHEN it comes to sandwiches, the ‘Bacon Butty’ has been stealing headlines as a national treasure and remains one of our best loved foods – in fact, the BLT is currently the Sandwich of the Month in this year’s celebrations for the 250th Anniversary of the Sandwich. Bacon sandwiches are clearly popular. More than that, according to latest figures they’re the fastest growing ‘portable’ out of home meal/snack. According to Tony Goodger, BPEX foodservice trade sector manager: “The success of initiatives such as Bacon Connoisseurs’ Week has helped establish a platform for quality bacon sandwiches in the out-ofhome sector. With many premium varieties and cures now available, the scope to deliver a fulfilling, satisfying and quality bacon meal on the move is vast.” Premium and speciality cures are excellent fillers for a more ‘up-market’ sandwich offering. Looking for bacon that has been produced to quality standards and carries a mark of assurance, such as
the Red Tractor Bacon logo, will provide a point of difference and give outlets and canteens a competitive edge. Tony added: “Many local butchers will cure and smoke their own bacon using various ingredients and other suppliers are providing more premium choices, so it is well worth doing some research to see what is on offer and how it can be used to enhance your menu.” Of course, bacon isn’t the only popular protein when it comes to sandwiches and snacks. Ham ranks as the top meat-based filling, accounting for almost a fifth (19.5 per cent) of all sandwich
occasions, and a remains fairly constant choice throughout the week. Sausages, while recording a 3 per cent share of occasions, have shown the biggest growth (increasing by more than 10 per cent year on year) with sales peaking at weekends. Tony added: “As with bacon, when it comes to ham and sausages, quality assurance and provenance descriptions on the menu remain key and help justify higher price points. Compare a ‘Ham salad sandwich’ to ‘Home cooked, thick carved, quality assured ham served in fresh crusty bread with green
salad’ for example. “Premium bacon, ham, pork and sausages make excellent fillings and when positioned correctly can turn a simple meal into a profitable experience for the catering and snack trade – for both premised and takeaway outlets.” BPEX represents pig levy payers in England and works to improve the competitiveness and efficiency of the English pig industry. BPEX is a division of the Agriculture and Horticulture Development Board. The first sandwich to feature in the Sandwich of the Month this month is a Red Tractor British Bacon BLT. Throughout the month the focus of publicity will be around this favourite sandwich and by making this their feature sandwich, sandwich retailers can take full advantage of the campaign. The BSA is teaming up with TMI Foods , one of the main suppliers of British Bacon to the sandwich industry, to provide British bacon for the campaign. www.porkforcaterers.com
Henryson Foods teams up with top European pork company Henryson Foods has teamed up with the no. 1 European processor of quality pork bellies, Gierlinger Holdings GmbH, to supply the UK sandwich and ready meal industries with premium cooked crispy bacon products. The quality is evident both in the raw material of the pork bellies, which are sourced from BRC accredited farms, and the cooking process which employs efficient belt-grilling technology coupled
60 March 2012 SANDWICH & SNACK NEWS
with hot air jets to remove excess fat, resulting in the perfect lean bacon with no greasiness, says the company. Furthermore, because the products retain their integrity throughout the chilled chain, packed in high quality black plastic modified atmosphere trays (MAP), Henryson is offering three months’ shelf life on delivery stored below 7 degrees C. Each slice can be individually served
in a sandwich, wrap, panini or as part of a ready meal, salad or pizza and because of the belt grill cooking process, it retains the aroma and taste of freshly cooked crispy bacon. Products are available smoked using natural beechwood, as well as unsmoked, in full rashers, half rashers or pieces of 20mm x 20 mm, with normal salt levels or low-salt options. Tel: 01568 610270
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Supplying Ingredients to the Sandwich and Salad Industry Fresh Chilled Eggs and Bacon Delivered Nationwide in Pallet Quantities Boiled eggs, liquid egg, egg powders, omelettes and scrambled eggs Naturally smoked, sweet-cured, cooked, streaky bacon rashers in hygienic MAP trays. Low salt options available.
Tel. 01568 610270 Fax. 01568 610934 Email. info@henrysonfoods.co.uk www.henrysonfoods.co.uk
To advertise call Paul Steer on 01291 636342 March 2012 61
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NEW PRODUCTS
Warning – packaging contains nuts! QUIBBLES, the London-based maker of high-quality snacking products, has launched a new range of premium snacks aimed at satisfying a hungry market of discerning connoisseurs. With only the finest quality ingredients and no artificial colours or preservatives, Quibbles were in need of suitable packaging to carry the brand identity for the range and maximise the
shelf-life of the products. National Flexible, the packaging film specialists, were keen to help with the project and their technical team soon specified a suitable laminate barrier structure for the block-bottom bag format which would help to preserve the snacks and maintain their freshness for the consumer. “We are very pleased with the outcome – they look great,” said Quibbles’ founders Rhona and David Danil. “They are very eye-catching and complement the high quality nature of the nibbles.” Tel: 01274 685566 sales@nationalflexible.net
No hiding place on hand hygiene “Every snack business must have running hot water, hand washing facilities, otherwise it’ll breach environmental health regulations,” says Manty Stanley from TEAL. “Hot water hand wash with soap is the gold standard. Alcohol gels just aren’t thorough enough. “Environmental health inspectors used to be lenient about where basins fitted into premises but now they recommend TEAL handwash units, which deliver
running hot water without the need for electricity, mains water supply or drainage. There’s no excuse with the TEAL Handeman and TEAL Compact Classic which runs off a vehicle’s power supply.” Buy or hire TEAL units: www.tealwash.com 0121 770 0593.
Zero air tray heat sealer Packaging Automation (PA) has launched a new range of Eclipse range of high speed tray heat sealing machines that operate entirely without using any compressed air. Incorporating PA's E-Seal technology, the new Eclipse SL4 is a unique, fully electrical machine that, unlike the pneumatic/electric hybrids already on the market, requires zero air for full operation while still achieving the same high standards of rugged reliability, versatility and performance, says the company. With all operations driven directly by small servomechanisms, running costs can be as low as eight percent of an equivalent pneumatic system, resulting in significant annual savings and a sizeable reduction in carbon footprint. The SL4 is the first of the Eclipse range to benefit from this breakthrough in tray sealing technology but, with the
entire range now being upgraded to this standard, food manufacturers can at last break free of their reliance on expensive, inefficient and wasteful pneumatic systems. Food factories run various operations on a ring main of compressed air but these can be up to sixty percent inefficient resulting in huge amounts of waste. Additionally, as a company grows it requires bigger compressors or spare compressors with the associated increase in capital costs, running costs and environmental impact. Tel: 01565 755000 www.pal.co.uk
62 March 2012 SANDWICH & SNACK NEWS
Why Choose Shop-Equip? Shop-Equip offers a wide range of items to help you and your business succeed. “With over 15,000 products now available online, Shop-Equip Ltd should be your first choice for all of your equipment needs,” says the company. “From storage to cooking, display to serving and beverage to cleaning equipment, Shop-Equip can help you save time and money when looking for quality equipment from leading manufacturers. Shop- Equip offers you the best products at the best possible prices with the best level of customer service.” Tel: 0845 400 1034 www.shop-equip.com/cc
Snowbird hots up sausage range Snowbird foods has added a new Pork & Mustard variety to its quality Gourmet Plus range of sausages. It has a minimum meat content of 85% and is flavoured with sweet yet piquant wholegrain mustard. Minced, mixed and filled into natural casings to create a firm, meaty texture and the distinctive plump crescent shape, the new flavour will enhance the existing range which includes favourites like Olde English, Pork & Cider, Scotch Beef and Hot American, says the company. Part of the VION Food Group, Snowbird cooks the sausages to a golden brown in the factory, enabling them to be microwaved from frozen in seconds or oven baked in batches. A full range of weights and sizes is available from 12.5g. cocktails, through 30g. chipolatas to standard 60g. sausages. Tel: 020 8805 9222. www.snowbirdfoods.co.uk
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LEVEL II FOOD HYGIENE By law, everyone handling food – whether in a café, sandwich bar or factory – has to have basic food hygiene training.
for just
Key advantages:
£+10
The British Sandwich Association has developed specific training programmes for the industry which are available on-line.
These courses normally cost £30 + VAT but for members of the British Sandwich Association they are reduced to just £10 + VAT per person.
VAT
CERTIFIED BY THE BSA
■ Provides basic food hygiene training focused on the needs of employees in food preparation and retail environments. ■ On-line delivery means your staff can take the course at work or at home and at a time suitable to both them and their work commitments.
■ Fully certified by the British Sandwich Association. ■ Full training audit trail for your business’ ‘due diligence’. ■ Low cost in terms of both the course and staff absence from site. ■ Pay on-line - train staff as needed with immediate delivery.
To find out more call Tony on 01291 636333 ✃
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.
Mr/Mrs/Ms. Forename.............................Surname.......................................... Position....................................Business/Company: ....................................... Address:......................................................................................................... ...................................................................................................................... ...................................................................................................................... ...................................................................................................................... Post Code:..................................Tel:.............................................................. e-mail: ............................................................................................................ PAYMENT Cheques should be made payable to Sandwich & Snack News. Alternatively, if you wish to pay by Credit Card, please enter your details below.
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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
S&SN_138_Mar12_p64_Layout 1 05/03/2012 16:00 Page 64
BSA MANAGEMENT COMMITTEE 2012 The following are elected members of the Management Committee of the British Sandwich Association:
PICTURE COURTESY OF FRIDAYS
BSA Committee
ChAIrMAN Felicity Aylward (BP) VICE-ChAIrMAN Andrew Sherick (Marks & Spencer) ThE COMMITTEE Andy Valentine (Ginsters) – van sales David Jones (SSP) - foodservice Kelly Johnson-Terry (Sainsbury’s) – multiple retailer Mark Arnold (Brambles) - producer Andrew Pocock (Impress Sandwiches) - 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 Graeme Matthews (Rachel’s of Windsor) – independent sandwich bar Kevin Mayes (The Real Sandwich Company) – independent sandwich bar
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.
Andrew Hesketh (representing Martin Kibler – Greggs) – retail baker
▲ 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
Nigel Hunter (Consultant) – Ex-Chair SECrETArIAT JIM WINSHIP Director
64 March 2012 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_138_Mar12_p65-72_Layout 1 05/03/2012 15:45 Page 65
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 BuckinghAm Foods Ltd Magnus, Ninian Way, Tame Valley Industrial Estate, Tamworth, Staffordshire B77 5BY Contact: Viv Ryan Tel: 01827 252629 www.buckinghamfoods.co.uk dAiLy BreAd Unit 23 Britannia Estate, Leagrave Road, Luton LU3 1RJ Contact: Sales (020 7498 0494) Tel: 01582 401177 Fax: 01582 453557 munch@dailybread.ltd.uk www.dailybread.ltd.uk Food PArtners heAthrow Ltd Galleymead Road, Colnbrook, Slough SL3 0EN
Contact: Elie Haddad Tel: 08450 549948 sales@foodpartners.co.uk www.foodpartnersgroup.co.uk Food PArtners kiLmArnock Ltd Rowallan Business Park, Southcraig Avenue, Kilmarnock, KA3 6BQ Contact: Sheila Young Tel: 08450 549948 sales@foodpartners.co.uk www.foodpartnersgroup.co.uk Food PArtners Ltd (London) Lords House, 665 North Circular Rd, London NW2 7AX Contact: Olatunde Ray-Odekeye Tel: 0208 208 6120 Fax: 0208 830 7137 david.guy@foodpartners.co.uk www.foodpartnersgroup.co.uk Food PArtners Ltd (middLesBrough) 13-15 Drake Court, Riverside Business Park, Middlesbrough TS2 1RS Contact: Sarah Winter Tel: 01642 230316 Fax: 01642 230093 freddie.spence@foodpartners.co.uk www.foodpartnersgroup.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
FreshwAys (kerry Foods) IDA Industrial Park, Poppintree, Finglas, Dublin, Ireland
Contact: Thomas Kiely Tel: 00353 18648000 Fax: 00353 18644033 www.freshways.ie FreshwAy chiLLed Foods Stafford Court, Stafford Road, Wolverhampton WV10 7EL Contact: Mr Alan Wright Tel: 01902 783666 Fax: 01902 781141 info@freshwayfoods.co.uk ginsters Ltd 83 Tavistock Rd, Callington Cornwall PL17 7XG 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 – BromLey By Bow Prologis Park, Twelvetrees Crescent, London E3 3JG Tel: 0207 536 8000 Fax: 0207 536 0790 Contact: Richard Esau richard.esau@greencore.com www.greencore.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 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 on A roLL sAndwich comPAny Unit 2 Easter Park, Barton Road, Riverside Park Industrial Estate, Middlesbrough TS2 1RY Contact: James Stoddart Tel: 01642 707090 Fax: 01642 243858 jstoddart@onarollsandwich.co.uk www.onarollsandwich.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: Richard Simpson Tel: 01536 464 400 Fax: 01536 409 050 richard.simpson@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
The British Sandwich Quality Promise The sandwich manufacturers and distributors listed below support The British Sandwich Association Code of Practice as The Minimum Standard for Sandwich Making and are subject to regular independent audits. Copies of BSA Audits are available, on request, to buyers (subject to agreement of manufacturers) by calling us on 01291 636338
www.sandwich.org.uk January 2012 65
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BSA Suppliers Index 2 sisters Food grouP Leechmere Industrial Estate, Toll Bar Road, Sunderland, Tyne & Wear SR2 9TE Contact: Bill Anderson Tel: 0191 521 3323 Fax: 0191 521 0652 bill.anderson@2sfg.com www.2sistersfoodgroup.com
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
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
Bd Foods 68 Castleham Road, Castleham Industrial Estate, St. Leonards-on-Sea, East Sussex TN38 9NU Contact: John Davis Tel: 01424 853000 john@bdfoods.co.uk www.bdfoods.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,
BeAcon Foods Unit 3-4, Beacon Enterprise Park, Warren Road, Brecon LD3 8BT Contact: Lynne Skyrme Tel: 01874 622577 Fax: 01874 622123 lynne@beaconfoods.co.uk www.beaconfoods.co.uk BeL uk Ltd Suite 1, 2nd Floor 160 London Road, Sevenoaks, Kent TN13 1BT Contact: Camilla Deane Tel: 0333 900 2020 Fax: 01732 467596 cdeane@groupe-bel.com www.bel-foodservice.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
Oxfordshire OX16 2RE Contact: Claire Marshall Tel: 01295 227600 Fax: 01295 271430 salesadmin@flbltd.co.uk Accreditation body: BSA
coLPAc Ltd Enterprise Way, Maulden Road,
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
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: Sales (0207 498 0494) Tel: 01582 401177 Fax: 01582 453557 munch@dailybread.ltd.uk www.dailybread.ltd.uk
66 January 2012 SANDWICH & SNACK NEWS
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 intertAste sAuces & sPices P.O Box 5631, 3297 ZG Puttershoek The Netherlands, Contact: Roger Toll Tel: 07738 939611 Fax: 0031786 769 117 roger.toll@intertaste.eu www.intertaste.eu intertek stoke The Old Mill, Oxford Road, Stoke on Trent, ST6 6QP Contact: Steve Watt Tel: 01782 822355 Fax: 01782 818515 steve.watt@intertek.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: Sales Tel: 01159 227 222 Fax: 01159 227 255 sales@freshcut.biz www.freshcutfoods.co.uk
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 grote comPAny Wrexham Technology Park, Wrexham LL13 7YP Contact: Paul Jones Tel: 01978 362243 Fax: 01978 362255 sales@intl.grotecompany.com www.grotecompany.com hAzeLdene Foods Ltd Walthew House Lane Martland Park, Wigan WN5 0LB Contact: Claire Gregory Tel: 01942 219910 Fax: 01942 219940 www.hazeldene.co.uk claire.gregory@hazeldene.co.uk 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 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
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BSA Suppliers Index 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 50A St Andrews Street, Hertford SG14 1JA Contact : Malcolm Smith Tel: 01992 641641 Fax: 01992 210177/210178 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
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 resource dAtA mAnAgement 80 Johnstone Avenue,
mission Foods euroPe Ltd 5th Floor West, The Mille, 1000 Great West Road, Brentford, Middlesex TW8 9HH Contact: Sarah Murphy Tel: 0208 380 1100 Fax: 02476 676560 team@missionfoodservice.co.uk www.missionfoodservice.co.uk PArriPAk Food Ltd. Empire Way, Gretna, DG16 5BN Contact: Liam Byrne Tel: 01461 337 239 Fax: 01461 338436 liam.byrne@parripak.co.uk www.ancient-recipes.co.uk
SUPPLIERS
Hillington Industrial Estate, Hillington, Glasgow G52 4NZ Contact: Ken Groves Tel: 0141 810 2828 ken@resourcedm.com 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
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
tmi Foods
soLArsoFt Business systems Hampshire International Business Park, Crockford Lane Basingstoke, Hampshire RG24 8WH Contact: Andrew Godliman Tel: 01256 685242 Fax: 01256 685201 andrew.godliman@solarsoft.com www.solarsoft.com
Accreditation body: BSA
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 technomic inc. Knowledge Center 300 S Riverside Plaza, Suite 1200, Chicago, Illinois IL 60606 Contact: Patrick Noone Tel: +01 205 991 1234 Fax: +01 205 980 3770 pnoone@technomic.com Web: www.technomic.com the contAct griLL comPAny Regus House, 400 Thames Valley Park Drive, Reading, Berkshire RG6 1PT Contact: Clive England Tel: 01189 653535 Fax: 01189 694366 c.england@contactgrillcompany.co.uk 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
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 totAL Foodservice Ltd Pendle Trading Estate,
westBridge Foods Polonia House, Enigma Commercial Centre, Sandy’s Road, Malvern, Worcestershire WR14 1JJ Contact: Graham Kingston Tel: 01684 581800 Fax: 01684 893917 enquiries@westbridge-foods.co.uk www.westbridge-foods.co.uk
Chatburn, Clitheroe, Lancashire BB7 4JY Contact: David Pratt Tel: 01200 449711 Fax: 01200 440084 tfsmarketing@live.com www.totalfoodservice.co.uk tri-stAr PAckAging suPPLies Ltd Tri-Star House, Unit 4, The Arena,, Mollison Avenue, Enfield, Middlesex EN3 7NL Contact: Kevin Curran Tel: 0208 4439100
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
Fax: 0208 4439101 info@tri-star.co.uk www.tri-star.co.uk
universAL meAts (uk) Ltd Hall Place, Sevenoaks, Kent TN15 OLG
LocAL Authority cAtering AssociAtions LACA Administration Bourne House, Horsell Park,Woking, Surrey GU21 4LY Tel: 01483766777 Fax: 01483751991 admin@laca.co.uk
Contact: Alan Burke
consuLtAnt
Tel: 01732 760760
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/
Fax: 01732 760780 info@universalmeats.com www.universalmeats.com vion snowBird Foods Ltd Wharf Road, Ponders End, Enfield, Middlesex EN3 4TD Contact: Roy Anderson Tel: 0208 805 9222 Fax: 0208 804 9303 roy.anderson@vionfood.com
www.snowbirdfoods.co.uk
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.
S&SN_138_Mar12_p65-72_Layout 1 05/03/2012 15:45 Page 68
BSA Product Index Advisory & consuLtAncy services Factory Grote Company The Foodservice Centre Food Safety Eclipse Scientific Group Intertek Stoke Resource Data Management Food Industry Technomic Inc. Market Research Technomic Inc. Retail The Foodservice Centre BAkery Products Morning Goods Bri-Tal (Foods) Ltd. Chiltern Bakeries Patisserie Bri-Tal (Foods) Ltd. Chiltern Bakeries Total Foodservice Ltd. Tortilla & Wraps Discovery Foods Mission Foods BreAd & roLLs Fresh Bri-Tal (Foods) Ltd. Chiltern Bakeries Total Foodservice Ltd. Speciality Bri-Tal (Foods) Ltd. Discovery Foods Mission Foods Total Foodservice Ltd. Bread Making Ingredients Rank Hovis The Cheese Cellar Total Foodservice Ltd. Butter & sPreAds Butter Dairygold Food Ingredients UK Eurilait Ltd. Southover Food Company Ltd. Spreads Eurilait Ltd. Milk Link The Cheese Cellar Spreads (olive) Leathams cheese & dAiry Products Bel UK Ltd. Caterers Choice Ltd. Dairygold Food Ingredients UK Eurilait Ltd. Joseph Heler Ltd. Leathams Milk Link Ltd. Southover Food Company Ltd. The Cheese Cellar Total Foodservice Ltd. Sour Cream Discovery Food cLeAning mAteriALs Total Foodservice Ltd. chutneys & reLishes Chutneys
BD Foods Beacon Foods Leathams Parripak Foods Pettigrews Southover Food Company Ltd. The English Provender Co The Ingredients Factory Total Foodservice Ltd. Relishes BD Foods Beacon Foods Intertaste Sauces & Spices Leathams Parripak Foods Pettigrews Southover Food Company Ltd The Cheese Cellar The English Provender Co The Ingredients Factory Total Foodservice Ltd. Pickles BD Foods Beacon Foods Intertaste Sauces & Spices Leathams Parripak Foods Pettigrews Southover Food Company Ltd The English Provender Co The Ingredients Factory Total Foodservice Ltd. Salsa Discovery Foods dressings, sAuces And mAyonnAise Dips Discovery Foods Intertaste Sauces & Spices The English Provender Co The Ingredients Factory Mayonnaise BD Foods Caterers Choice Fridays Intertaste Sauces & Spices Piquant The Cheese Cellar The English Provender Co Total Foodservice Ltd. Mustards BD Foods Intertaste Sauces & Spices Southover Food Company Ltd. Total Foodservice Ltd. Sauces & Ketchups BD Foods Beacon Foods Caterers Choice Discovery Foods Intertaste Sauces & Spices Piquant Southover Food Company Ltd. The English Provender Co The Ingredients Factory Total Foodservice Ltd. drinks Juices Caterers Choice Leathams Southover Food Company Ltd. Total Foodservice Ltd. eggs & egg Products Eggs (hard boiled) Fridays
68 January 2012 SANDWICH & SNACK NEWS
Southover Food Company Ltd. Egg Products Fridays Leathams Southover Food Company Ltd. equiPment & vehicLes Buttering Machinery Deighton Manufacturing Grote Company Contact Grills The Contact Grill Company Conveyors Deighton Manufacturing Grote Company Cutting Equipment Grote Company Food Hygiene Monitoring & Measuring Resource Data Management Mobile Catering Vehicles Jiffy Trucks Ltd. Labelling Systems & Barcoding Planglow Ltd. Sandwich Making Machinery Deighton Manufacturing Grote Company Fish Products Anchovies Martin Mathew & Co Ltd. Prawns Southover Food Company Ltd. Salmon Caterers Choice John West Foods Ltd Leathams Martin Matthew & Co Ltd. Southover Food Company Ltd. Sardines Martin Matthew & Co Ltd. Tuna Caterers Choice Food Network John West Foods Ltd. Martin Matthew & Co Ltd. Southover Food Company Ltd. Universal Meats Fruit Canned Fruit Total Foodservice Ltd. General Beacon Foods Southern Salads The Ingredients Factory Guacamole Discovery Foods Leathams Pineapple Beacon Foods Caterers Choice Freshcut Foods Ltd Martin Mathew & Co meAt Products Bacon Leathams TMI Foods Beef Leathams Sam Browne Foods Southover Food Company Ltd. Universal Meats Zwanenberg Food UK Ltd
Canned Meat Total Foodservice Ltd. Chicken 2 Sisters Food Group Kookaburra Leathams Sam Browne Foods Southover Food Company Ltd. TMI Foods Universal Meats Westbridge Foods Ltd. Zwanenberg Food UK Ltd Continental Leathams Southover Food Company Ltd. Duck 2 Sisters Food Group Sam Browne Foods Universal Meats Westbridge Foods Ltd. Ham Food Network Leathams Martin Mathew & Co Ltd. Southover Food Company Ltd. Lamb Sam Browne Foods Marinated Meats Food Network Kookaburra Meatballs Zwanenberg Food UK Ltd. Pork Food Network Leathams Sam Browne Foods Southover Food Company TMI Foods Zwanenberg Food UK Ltd Sausages Food Network Fridays Leathams Southover Food Company Vion Snowbird Foods Zwanenberg Food UK Ltd Turkey 2 Sisters Food Group Kookaburra Leathams Sam Browne Foods Southover Food Company Westbridge Foods Ltd.
Food wraps Tri-Star Packaging Supplies Ltd. Plastic Tri-Star Packaging Supplies Ltd. Sandwich Packs Colpac Ltd. Tri-Star Packaging Supplies Ltd. PAstA Bri-Tal (Foods) Ltd Caterers Choice Food Network Freshcut Foods Ltd Leathams Martin Mathew & Co Ltd. Southover Food Company Ltd sAndwich FiLLings (reAdy PrePAred) Fresh Fillings 2 Sisters Food Group Beacon Foods Daily Bread Freshcut Foods Ltd Fridays Southover Food Company Ltd. The Cheese Cellar Frozen Fillings 2 Sisters Food Group Beacon Foods souPs Leathams Southover Food Company Ltd vegetABLes & herBs Canned Vegetables Total Foodservice Ltd. Chargrilled Vegetables Bri-Tal (Foods) Ltd. Freshcut Foods Ltd. Leathams Herbs & Spices Discovery Foods Intertaste Sauces & Spices Total Foodservice Ltd. Jalapenos Discovery Foods
orgAnic Products Beacon Foods Fridays Leathams Southover Food Company Ltd. The English Provender Co Ltd. Fresh! Naturally Organic Specialist Organic Sandwich Manufacturer
sALAd Freshcut Foods Ltd. Hazeldene Foods Southern Salads Ltd. Salad (prepared) Freshcut Foods Ltd Southover Food Company Ltd Southern Salads Ltd. Sundried Tomatoes Leathams Plc Martin Matthew & Co Ltd. Sweetcorn Beacon Foods Caterers Choice Food Network Martin Mathew & Co Ltd. Universal Meats
PAckAging Cardboard Colpac Ltd. Disposable Colpac Ltd.
Tomatoes Caterers Choice Food Network Martin Mathew & Co Ltd. Southern Salads Ltd.
LABeLs Planglow Ltd. oiLs Martin Mathew & Co Ltd. Total Foodservice Ltd.
S&SN_138_Mar12_p65-72_Layout 1 05/03/2012 15:45 Page 69
International Sandwich Manufacturers ALimentos dAiLy Fresh s.A. Avendia El Parque 423 El Quillay 573 Pasque Industrial Valle Grande, Lampa, 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
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: +357 25 878678 Fax: +357 25 346131 info@sigmabakeries.com www.sigmabakeries.com
snAck suPPort Am Schwimmbad 5, 67722 Winnweiler, Germany Contact: Karin Halm Tel: 0049 6302 9819780 Fax: 0049 6302 98197822 info@superweck.de Accreditation body: BSA, IFS suBwAy Chaston House, Mill Court, Hinton Way, Great Shelford, Cambridgeshire CB22 5LD Contact: Frederick De Luca Tel: 01223 550820 www.subway.co.uk
FActory design Alimentos Daily Fresh orgAnic Products Sigma Bakeries Ltd sAndwiches Borgesius Convenience Fres Co Nordic Lunch AB Subway Snack Support sAndwich FiLLings (prepared) Sigma Bakeries Ltd sPeciALity BreAds Sigma Bakeries Ltd
Product Listing BAkery inserts Sigma Bakeries Ltd BreAd Sigma Bakeries Ltd
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 £115
Paul steer
Tel: 01603 721804 and www.fda-packaging.com
01291 636342 email: paul@jandmgroup.co.uk www.sandwich.org.uk January 2012 69
S&SN_138_Mar12_p65-72_Layout 1 05/03/2012 15:45 Page 70
CL ASSIFIEDS
Making Sandwiches to Order? Keep your portions under control with Portion Trays Improve your - Costs - Portion Consistency - Speed of Service
Order online: www.portiontrays.co.uk Telephone: 01543 255523
Top Quality Kit – Rock Bottom Prices As New - Used for 4 weeks only £296
Freezer Stainless - Blizzard UCF140 (x 2)
£290
Refrigerator Stainless - Blizzard UCR140 (x2) Slim Multideck Display 1500mm - Frostech Stainless
£1,890
Heated Display - Hatco Dual Slant (Counter top)
£1,790 £520
Electric Convention Oven - Movilfrit CH43 Coffee Machine (stainless) Markus 2 group takeaway inc. Knock out drawer and Waterfilter
£1,990
Prices + VAT. Mostly under warranty until October 2012. Individual items or complete package. Buyer collects – Cumbria
Alastair or Angela
01352 754100
Reach thousands of potential customers from as little as £115
Paul steer
01291 636342 email: paul@jandmgroup.co.uk 70 January 2012 SANDWICH & SNACK NEWS
S&SN_138_Mar12_p65-72_Layout 1 05/03/2012 15:46 Page 71
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AUCTION SALE Genuine Sale - No reserves • Buyers Premium only 12.5% Due to the strategic review of FOOD PARTNERS and their asset utilisation the following plant & equipment are now for sale via AUCTION - PHASE 1
Now available to view on line at www.bidspotter.co.uk
Listed below is a brief list of equipment relating to the SANDWICH, SALAD/FRUIT & PREPARED VEGETABLE industries together with the complete Factory interior including Panelling and Refrigeration etc.,
SOKEN HS52 CARDBORAD SKILLET MACHINE • ILAPAK CARRERA & REDPAK FLOW WRAPPERS • SANDWICH MAKE UP CONVEYORS • APPLE, BAYNFLEX DEPOSITORS • SALAD SPINNERS • FLUME WASHERS • NILMA ATIR WASHER • HOBART PLANATORY MIXERS • KRONEN GS10 • URSCHEL TRANS SLICER • FAM YURAN • KRONEN KUJ MACHINE • AFT TOMATO/FRUIT SLICERS • ILAPAK VEGATRONIC 1000 VFFS • STEPHAN VCM • EASIFILL FILLER • PA TRAY SEALERS • JACOB WHITE TFS • WALDYSA AUTOMAC 38 WRAPPER • FRAMPTON OVEN • TWIN & SINGLE SHAFT MIXERS • GROEN VESSELS • BOWLCUTTER • MILLITECH MIXER • SANITISHING TUNNEL • A COMPLETE WEIGHING & BAGGING LINE • TWIN DRUM ABRASIVE SPEED PEELER • BRAT PANS • LABELLERS • CONVEYORS • CHEESE CUTTERS • METAL DETECTORS & CHECK WEIGHER • BOX TAPERS • ICE MAKER • BOOT WASHER • WELLIE RACKS • LAZY SUSAN • Etc.,Etc., BRAND NEW 2011 BABCOCK WANSON STEAM GENERATOR ICS WATER COOLER, PACKAGING MACHINERY ALL THE PANELING (FIBRE FILLED) THROUGHOUT A 30,000 SQ FT FACTORY, POWER ASSISTED DOORS, LIGHTING, REFRIGERATION,EVAPORATORS, AIR COMPRESSORS, REFRIGERATION COMPRESSORS, SINKS Etc.,
Viewing by appointment on Monday 19th or Tuesday 20th March, or by prior arrangement ONLINE AUCTION Wednesday 21st March 2012 For further information or viewing contact the agents: FOOD MACHINERY 2000 LTD
Sue or Jack Telephone: +44 (0)1225 444466 www.sandwich.org.uk January 2012 71
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