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Sandwich snack news INTERNATIONAL
www.sandwich.org.uk
issue 146 JuLY 2013
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INSIDE EDITOR SIMON AMBROSE t: 01291 636343 e: simon-ambrose@btconnect.com
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 - Tesco claims to have become the first retailer to launch a dedicated breakfast sandwich range across the UK, with a dedicated fixture at the front of its stores. Page 9 - Ginsters is launching a wide-ranging refresh of its best-selling branded sandwich portfolio. PROFILE Page 10 - Pret A Manger’s Paris shops are doing so well that weekly sales are bigger than any of its other regions. It aims to have eight outlets there by the end of the year. So why does consultant Juliet Shield experience a sense of disappointment on visiting the Marbeuf site, just off the Champs-Élysées? SANDWICH DESIGNER OF THE YEAR Page 20 - Sandwich guru Mark Arnold, a creative executive at sandwich manufacturer Tasties, and one of the judges at the recent Sandwich Designer of the Year competition, as well as a previous winner himself, looks back at what proved to be an exciting competition. THE SAMMIES Page 26 - Who won what and how? A comprehensive look at this year’s winners and their accomplishments. LABELLING NEWS FOCUS Page 48 - The new government Front of Pack labelling guidelines with ‘changed goalpost’ salt targets, will see some already reformulated sandwiches slip back into the ‘red zone,’ with consumers now on high alert.
pa Se ge e 7
PACKAGING Page 58 - Waitrose has relaunched its Good to Go range of 190 snacks and sandwiches with packaging reductions totalling 25 tonnes per year.
©Published by J&M Group. 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
Tesco launch a dedicated new breakfast sandwich range and front of store fixture TESCO claims to have become the first retailer to launch a dedicated breakfast sandwich range across the UK, with a dedicated fixture at the front of its stores. The new launch answers increased consumer demand for breakfast-styled sarnies, which are now said to be the fastest growing area of the UK sandwich market, with demand 10 times higher than that for regular everyday varieties, it says. For many working people grabbing a BLT, egg and bacon or all day breakfast sarnie on the way into work or to eat at their desk has become a way of life. So many Brits now eat their breakfast on the go that they have created a huge growing market for the UK sandwich industry potentially worth tens of millions of pounds. And this new lifestyle change has helped create a vast ‘out of home breakfast’ UK market worth a staggering £2.5 billion which is growing annually at 6.6 per
cent, according to consumer analysts Crest NPD. Growing demand for early morning sandwiches has helped firmly establish the BLT, egg and bacon, and all day breakfast sandwiches in the UK’s top 10 favourite sarnies in the last few years. That’s a fact that can be verified by the British Sandwich Association, which recently conducted a poll of 3500 people to find the UK’s favourite sarnie, with BLT coming out on top. Tesco sandwich buyer Debbie Allwright said:
“Grabbing a sandwich on the go in lieu of a sit down breakfast has become the norm for millions of working Brits. As a result, one in every 10 sandwiches we sell nowadays is a breakfast sarnie. “We believe the British breakfast sandwich market has a massive potential and could be one of the biggest untapped food markets which is why we are launching this new range. “We’ve spent the last year researching the market and, without giving out too much
information to our rivals, we’ve found that sandwiches with breakfast fillings are popular right into the early afternoon. “Just five years ago you would have found one breakfast styled sandwich in the top 20 – now there are three in the top 10 which shows you just how popular they have become.” The range is aimed to satisfy breakfast cravings at different times of the morning from savoury flavours such as egg Florentine muffin and salami and Emmental croissant to sweeter delicacies such as Belgian chocolate brioche and honey and cinnamon brioche. Lines include: Bacon Muffin, Egg Florentine Muffin, Sausage & Egg Muffin, All Day Breakfast Muffin, Strawberry Jam Croissant, Salami & Emmental Croissant, Ham & Emmental Croissant, Smoked Salmon & Cream Cheese Bagel, Belgium Chocolate Brioche and Honey & Cinnamon Brioche.
Tossed secures £1.5m expansion fund from Santander SALADS and sandwich bar Tossed has secured £1.5m expansion funding from Santander. The business plans to open at least another eight stores in the coming 1218 months, and is focusing on its London heartland. It has recently opened a new store in Hounsditch and its flagship store has recently reopened at Westfield London after being refurbished, with a new design and menu. The move follows the management buyout of the company from Beringea in April, led by Vincent Mckevitt, Tossed’s founder and managing director, and Neil Sebba, financial director.
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Commenting on the deal, Neil Sebba said: ‘This has been possibly the busiest few weeks we have ever had as a business, but we are really excited about what comes next. “With supportive financiers
around the table we are ideally positioned to seek out new stores and offer our people some exciting new opportunities.” Tossed operates 11 stores in and around London.
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NEWS Subway retrains franchisees to Improve staff interaction with kids
Harris + Hoole strengthens its food offer as food to go executives join the team Harris + Hoole, the artisan coffee chain, part-owned by Tesco, is substantially increasing its commitment to an all-day, quality food offer. From concentrating on specialist coffee, cakes and pastries with the initial openings last summer, the company has now extended the offer to include sandwiches, salads and baked goods. It has also opened a central kitchen supplying the 17 shops. Moreover, it has recruited a number of high profile executives from within the food to go industry to develop the offer and help run the fast-growing business. Hannah Saunders, SSP’s
former product development manager is now head of food at Harris + Hoole, and Peter Davies, previously operations director at SSP’s Millies Cookies, is chief operations officer with the coffee chain. Sean Burlinson, former menu development chef at the Spirit Pub Co, is overseeing food across H+H’s regional sites. It plans to have a total of 28 shops open by the end of the year, some standalone and some co-located within Tesco stores. The chain had yet to comment as we went to press.
Key focus on innovation at this year’s lunch! show INNOVATION is taking centre stage again at the lunch! show this September (26-27th). One of the most popular areas of the show floor for buyers, the Innovation Zone will be featuring 37 new suppliers and producers showcasing products. The Innovation Challenge, on the Upper Level, is also back with a twist this year, with visitors asked to vote on what they consider are the most
innovative products displayed there. The 15 products with the most votes will then be invited to pitch to a panel of industry judges, who will then award the prestigious lunch! Innovation Challenge Awards. lunch! is the UK’s leading and multi-award-winning trade show for the food-togo industry, catering specifically for buyers, caterers, food and beverage managers and retailers in the lunchtime sector.
SUBWAY has invested heavily in staff engagement to ensure families have an “optimum in-store experience” every time they visit, it says. This includes retraining all franchisees to improve staff interactions with children. This follows the re-launch of its Kids’ Pak to include a 4-inch sub, drink, Bear Pure Fruit Yoyos and a Disney•Pixar “Monsters University” bag, as “Monsters University,” hits the screens. The Pak includes two of the recommended five-a-day, when accompanying a low fat sub with Bear Fruit Yoyos and a Capri-Sun Fruit Crush. Children have the freedom to build their own sub.
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NEWS Earl of Sandwich set to expand IN April 2011 The Earl of Sandwich opened in Ludgate Hill, London serving what it claimed was ‘The World’s Greatest Hot Sandwich.’ There was talk of opening half a dozen UK stores within two years. The main concept, according to Alex Garland, Earl of Sandwich CEO for Europe, was “a hot fresh sandwich, made to order, prepared very fast”. He had big plans to “get it absolutely right, then we’ll be moving very fast”. June 2013 and there’s still just a single site in London, with another site in Disneyland, Paris that opened around the same time. In all likelihood, the recession proved to be less than an ideal timeframe for launching a new concept. Now, however, there’s a new impetus, with Planet Hollywood founder Robert Earl launching Earl Enterprises in the UK to drive the expansion of his restaurant brands in the UK that includes the Earl of Sandwich, Planet Hollywood movie themed restaurants, and Buca di Beppo Italian eateries. Alex Garland, has been appointed managing director, Europe, Middle East and India, of Earl Enterprises, after also heading up the London division of Planet Hollywood for the last 10 years. He’s already promoting the concept in Europe – at the Sandwich & Snack show in Paris – and at the International Franchise Forum in Dubai, where he’s said to have received positive interest in the brands. Robert Earl founded the Earl of Sandwich in 2004, in a partnership with Lord Sandwich, the 11th Earl of Sandwich. Orlando Montagu, the Earl’s son approached Robert Earl for possible funding with the now legendary sales pitch that, according to Robert Earl, went along the lines of “My father is an Earl, you are an Earl, I am an Orlando and you live in Orlando - let’s go into business”. It opened initially in Disneyland, Orlando, Florida and after a slow start in the US, has now grown to a total of 22 Earl of Sandwich outlets.
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Fresh-Pak launches The Hungry Wolf brand sandwich fillers for Tesco FRESH-PAK Chilled Foods has launched a new branded range of hot sandwich fillers for Tesco, called The Hungry Wolf. The brand aims to open up a new segment in the £126m deli filler market “using the language and cues of gourmet street and festival food,” according to design agency Coley Porter Bell. It is positioned as ‘gourmet street tucker you can enjoy at home’. It consists of premium British pulled meat in sauces and seasoning and comes in three flavours, Pork and Apple, Beef and Horseradish and BBQ Pork. Coley Porter Bell developed the Hungry Wolf name and also developed a visual language for the new brand based on the imagery of street food. Each variant has its own colour code to aid navigation. The pack backgrounds are blackboard textured–and key information is provided in a bistro pub style chalk lettering. Stephen Bell, Executive Creative Director of Coley Porter Bell said: “This
Fresh-Pak suggested recipe made using its Pork and Apple hot filling
is a very high quality product that offers a delicious alternative to conventional sandwich fillings. It was an exciting challenge to develop the first brand for a highly successful unbranded provider while opening up a new segment in their market. This meant the branding and packaging had to work much harder than usual.” Fresh Pak supplies own label sandwich fillings to the major multiples. Founded over twenty years ago it now employs 370 people at their site in Yorkshire.
Richard Lisle joins Northern Caterers RICHARD Lisle, a former director and co-founder of sandwich manufacturer Shaw And Lisle, has joined Northern Caterers after a two-year period out of the food service industry. Having spent the last two years setting up an indoor sports centre with wife Cathy, he’s now handling
business development for the company’s procurement side, Predimo. Northern Caterers’ managing director Paul Stephenson said: “ To have Richard on board is fantastic; he has a wealth of experience and his enthusiasm has given the whole company a lift."
BSA produces Guide to Good Hygiene Practice for sandwich bars and outlets A new Food Industry Guide to Good Hygiene Practice for Sandwich Bars and Similar Food Service Outlets has been produced by the British Sandwich Association with the Food Standards Agency (FSA) and is now available from The Stationery Office. The guide (ISBN 9780117082007), which joins a sister publication covering Sandwich Manufacturing (ISBN 9780112432920) which was published in 2011, covers both the legal requirements covering these areas, as well as good practice. Both publications have been compiled
by the Association with leading industry specialists and in consultation with the FSA and enforcement authorities across the UK. They make essential reading for any business operating in these sectors. Copies can be obtained from www.tsoshop.co.uk.
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From lobbying Government to promoting the sandwich market, The British Sandwich Association is supporting your industry - whether you are a supplier, sandwich manufacturer or individual sandwich shop. Our members value the benefits we provide - a unique mix of advice and help they can only get from the B.S.A.
Find out more, call Tony Lorimer on 01291 636333 QUOTE: SSN146
or visit our website at www.sandwich.org.uk/ssn146
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NEWS
Waitrose joins en-route sector with new Eurostar sandwich partnership and relaunches its Good to Go range
W
aitrose is supplying Eurostar Standard class buffet cars with sandwiches, snacks and ready meals in a new partnership with the rail service. It marks Waitrose’s first major move into on-board food and its first significant move into Northern Europe, as part of its ambition to “take its brand to more people in more places and expand its business-to-business and export activities”. The new Eurostar bar buffet selection will include more than 20 Waitrose products including both hot and cold options from sandwiches, ready meals and salads through to fruit juice, cakes and snacks. Highlights include classic British sandwiches and French Croque Monsieur, as well as mushroom risotto, chicken tikka masala, and a tapas selection,. Waitrose Business to Business Director, David Morton, said: “This is a very exciting opportunity for us to work with such a prestigious brand, which shares our commitment to quality and service. To be the first food brand that Eurostar’s customers experience when they are visiting Britain is tremendously powerful, as we seek to expand our presence within Northern Europe.” Meanwhile, Waitrose has relaunched its Good to Go range, which now includes gourmet sandwiches, Middle Eastern inspired salads and bread-less snacks. Products include BBQ Pork and Slaw Roll, with BBQ pulled pork, a cabbage and carrot slaw, doused in South Carolina dressing. The Turkey Club sandwich is a new take on an old classic – made with white bread, the sandwich is topped with smoked turkey, Emmental cheese and smoked bacon and ranch dressing. The sandwich range also includes Honey Glazed Salmon & Pickled Cucumber - Hot smoked honey glazed salmon with pickled cucumber and dill with a honey, lime and ginger mayonnaise on dark rye bread; Sweet
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Potato Falafel - Sweet potato, falafel, chickpeas and carrot with a tzatziki yoghurt dressing and mango salsa in malted brown bread; Piri Piri Chicken - Wrap Roast chicken and chargrilled peppers with Piri Piri dressing, rocket and coriander leaves and a dash of lemon mayonnaise in a tomato wrap. There’s a King Prawn & Smoked Salmon - Scottish farmed peat & heather smoked salmon with king prawns, a dash of lemon and dill mayonnaise, horseradish and watercress on thick cut oatmeal bread; an Egg & Wiltshire Ham - Free range
egg mayonnaise with a dash of mustard, thick cut Wiltshire cure ham with pea shoots in thick cut brown poppyseed bread; Cornish Quartz Cheddar & Chutney - British Cornish Quartz Cheddar, with Apple & Cider chutney and cocktail tomatoes in thick cut 9 grain bread; Chicken & Bacon Caesar - British Chargrilled Chicken with Caesar dressing, cos lettuce, smoked bacon and a Parmesan on thick cut dark rye bread; Coronation Chicken - British Chicken with a Coronation mayonnaise, cucumber and coriander in thick malted bread. In the snacking range there’s Avocado with Honey and Mustard dressing, a ripe Hass Avocado with a sachet of honey and mustard dressing and a spife (a spoon and knife in one) for eating on the go. The snacking range also offers Spanish Snacking Chorizo seasoned with paprika and Pimento Olives stuffed with manchego cheese and chilli (£1.25). In addition to sandwiches, salads and snacks the new offering includes desserts such as New York Cheesecake and Raspberry, Grapefruit & Elderflower Jelly. Beverages include Cherry, Green Tea and Rosewater Juice and Peach and Apricot, Camomile & Green Tea.
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NEWS
Ginsters refreshes its branded sandwich range G
insters is launching a wideranging refresh of its best-selling branded sandwich portfolio. With a 50% increase in the number of products, the new range has been developed to respond to changing consumer demand, offering new formats and flavours to appeal to a broad range of tastes and occasions. All chicken, pork, beef and egg across the entire range will continue to be sourced from the UK. The core range of sandwich skilletsstill the most popular format in the sandwich market- will contain three distinct tiers: Deep Fill, Classic and Simply. The tiers will include new contemporary flavours such as Houmous & Carrot alongside more traditional consumer favourites; such as BLT, Chicken & Bacon and Cheese Ploughman’s. The refresh is also supported by the introduction of a number of new formats; including a range of premium batch sandwiches, new flatbreads, new rolls and salads.
Premium Batch Sandwiches This style of sandwich, popular in coffee shops has experienced rapid growth recently, +14% YOY. The new Ginsters range will initially include Roast Beef & Horseradish, Salmon & Cucumber and Westcountry Cheddar Ploughman’s. New Flatbreads The new range of flatbreads will offer consumers a lighter on-the-go snack. The initial selection will have an exotic flavour with Chicken & Mango and Sweet Potato Falafel & Mango being offered, both products containing less than 350 calories. New Rolls Appealing to those looking for a light bite or children who prefer simple flavours the new range of Simply Rolls offer a choice of classic flavours – Egg Mayo, Ham and Cheese- in a soft white bread roll.
New Salads With increasing demand for healthier options Ginsters’ new selection of salads will introduce a whole new dimension to lunchtime snacking, attracting new customers to the brand, says the company.Varieties include a Layered Westcountry Cheddar Salad, Coronation Chicken Rice Salad, Moroccan Chicken Cous Cous and Tuna Nicoise Salad. The refreshed Ginsters range ensures an improved choice of healthier and vegetarian options, whilst maintaining a strong core range as the foundation of the food-to-go offer that is flexible enough to suit any outlet nationwide. The whole range will also undergo a contemporary packaging revamp aimed at improving overall on-shelf stand out and” leveraging quality British food credentials”: in research appeal and purchase intent rose dramatically.
Andy Valentine, head of brand marketing for Ginsters, says: “Building on the recent introduction of a new design across our best-selling savoury range, we are now embarking on a major overhaul of our sandwich range with a significantly increased selection of great tasting sandwiches and salads at a wide range of price points. With much clearer range tiering and an exciting line up of new flavours and formats, the range refresh will offer retailers both the traditional top sellers the brand is famous for as well as contemporary lunchtime alternatives. “The revamped packaging identity has researched incredibly well on Sandwiches and together with the new product options will boost range appeal even further, particularly with light triallists, we are very excited about the opportunity to work with our retailers with the new range to drive Food-to-Go sales this summer.”
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PROFILE
Pret A Manger
in
Paris Pret A Manger’s Paris shops are doing so well that weekly sales are bigger than any of its other regions. It aims to have eight outlets there by the end of the year. So why does consultant Juliet Shield experience a sense of disappointment on visiting the Marbeuf site, just off the Champs-Élysées?
I
spent the first decade of my sandwich cafe life as a sandwich bar owner in the North West of England referencing Pret a Manger. The first branch of Mangetout in Liverpool opened in 1992 when Pret’s two branches in central London had yet to be qualified by its full title. It now has branches seemingly on every street corner in London and a presence in many towns in the UK and is increasingly becoming an international brand with 52 branches in the USA, 13 in Hong Kong and expansion very much the name of the game. It’s also understood to be eyeing up China. `And now they’re also turning their attention closer to home: to France, in fact - a sandwich market where pre-made sandwiches have
traditionally taken second place to made to order, and where the jambon buerre baguette has ruled as king. The long tradition of filled freshly baked baguettes routinely sold in the ubiquitous boulangeries is still very popular and many French office workers still cling to the tradition of a proper sit down déjeuner, but this is steadily being eroded, in line with the global trend of the shrinking working lunch. Time pressured Parisians are increasingly looking for a quick purchase, and ‘le sandwich anglais’ has been gaining
Juliet Shield is a café and restaurant consultant www.julietshield.com office@julietshield.com
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in popularity ever since M&S started selling them in the halls of its now closed store on the Boulevard Haussmann.
So it must have been with a certain degree of confidence that in January 2012 Pret opened its first branch opened in Paris,
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PROFILE
without the inconvenience of even having to change the already French name!. They now have four existing sites and four
more due to be opened this year. But what took them so long? I discussed this with my French colleague AnneClaire at dinner in Paris the night before my visit. She suggested that it was the draconian costs of employing staff in France which was off-putting. I thought she may have had a point, remembering Marks and Spencer's disastrous first opening in the city, dealing with staff employment issues. But on further reflection I wasn't so sure it was that simple. After all, many fast food businesses do prosper in Paris and surely a slick operator like Pret should be able to cope as well as any other. In all likelihood, however, Pret’s bitter experiences in the U.S. and the Far East, where it had to pull the plug on aggressive expansion plans
under previous ownership and management, is likely to have made it extremely cautious when opening in new markets. Memories of overenthusiastic growth between 2000 and 2002 in the US, Hong Kong and Japan (see the inset panel), which led to a drastic retrenchment of the international operation, must surely still linger. The Parisians are fiercely proud of their food heritage, so perhaps it is not surprising that, while Pret waited in the wings, other independent businesses have sprung up to fill the appetite for the déjeuner rapide, French style. I assisted Anne-Claire on a snacking trend tour of Paris for French catering executives last summer, and what struck me was the lack of sandwich bar chains.
Instead we passed innovative prototypes selling takeaway food, perhaps focused on the egg, with dulcet names to English ears like Oh La Coque! Or perhaps a selfexplanatory Kebab Chic. The two largest multiples: Cojean and Lina's only have around 19 and 12 branches respectively, in the whole city. It’s worth noting, however, that supermarkets such as Monoprix have a growing sandwich offer. So how does Pret a Manger slot into this eclectic mix? The rue Marbeuf site, which was the second of two branches, opened in Paris at the beginning of 2012 and is the only one currently in what most of us would think of as the centre of Paris, just off the Champs-Élysées. Two of the others are on the outskirts in gleaming new
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PROFILE commercial developments, and the fourth is further out still in LevalloisPerret, a suburb in North West Paris. I visited the Marbeuf site on a warm sunny day. Paris is the perfect walking city in good weather, and en route I inevitably passed many boulangeries
and patisseries with their warm buttery baking smells. Racks of fragrant Gariguette strawberries and nectarines lined the pavements outside greengrocers. Food aromas are what Parisians take for granted in their daily lives. Why then, did I have a sense of disappointment
Expansion abroad hasn’t always been plain sailing for Pret and helps to explain their cautious approach in Paris. The company at one time had a tentative look at Amsterdam before deciding against the move. It also hatched ambitious plans to attack Japan and the U.S at the same time, masterminded by Andrew Rolfe as chief executive and Harvey Smyth as his deputy, backed by capital from McDonalds, which had recently acquired the company. Founder Julian Metcalfe had been busy launching Itsu in the UK and without his sure touch, the expansion plans ran into trouble. Pret was forced to drop plans to open 80 stores in Japan, after reaching just 14, and had to tone down its original US growth plans. Rolfe and Smyth left the company in acrimonious circumstances. With Julian Metcalfe back in the saddle and Clive Schlee in place as chief executive, expansion in the US slowly restarted, and stores in New York and other cities of the US are now doing just fine.
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on stepping into the Pret premises at 12.15pm? Between the familiar chilled sandwich, salad and drinks units, immediately opposite the entrance there was a hot section, from which emanated an unpleasant stale cheese pastry smell. Or perhaps it was that the broccoli and stilton soup had been kept warm that bit too long. The staff were bright and cheery enough, all in attendance behind a raft of tills, poised and ready for the expected onslaught, so no problems there. But the display was just plain drab. The large notices declaring NATURAL FOOD, SUR PLACE (on the premises) and RIEN A CACHER (nothing to hide), suggest that these attributes may not be obvious and so have to be shouted out loud and clear, to convince. I tested a hot wrap pizza, €5.80, from the aforementioned hot unit, and a granary slim rôti (a half round of roast beef) €3.15, which was pink enough but underseasoned. The pizza wrap was very ordinary and had suffered from being in the wrapping for too long, stacked up against others. Did all this affect the trade? No, it seems that the young Parisians have taken this branch of Pret to their hearts just as they surprisingly did with McDonalds in the eighties, or maybe the attraction partly is the large airy room behind the shop where the food can be consumed at no extra cost. TVA, the French VAT, is only 7% on food for immediate consumption on the premises, or 5.5% on food to be eaten later. In fact, although there’s no breakfast trade to speak of (Parisians eat at home,
similar to outside London), the shops are doing so well that its weekly sales are bigger than any of its other regions! Chief executive Clive Schlee is on the record as saying: “We were cautious when we first opened but did our research very thoroughly. The Parisians seem to really like what we are offering them. The British classics on our menu such as smoked salmon and anything with avocado are selling like hot cakes.
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PROFILE “The best-selling sandwich in Paris is the Pret Slim Smoked Salmon. The puddings designed specifically for Paris are also very popular.” Be that as it may, after this rather depressing experience, I moved on to look at EXKI, a recommended Belgian bio chain, which has quietly been opening branches throughout Europe. The first impression of the rue du 4 septembre unit was uplifting, even though it was 2 pm, and after the lunchtime rush. Here was real passion behind the offering. It felt like someone's first business, although this chain is already strong in France (14 in Paris and 2 in Lille), Italy (7), 2 branches in Luxembourg, 1 unit in Holland as well as 35 in Belgium. I loved the way the soups were displayed in clear urns, and the unusual salad combinations layered in tubs in the chillers. Not everything was prepackaged. For variety of display there were helpyourself desserts, and innovative menu items, which would have stood up well to any fusion lunchtime operation in London. I restricted myself
to a beetroot, carrot and orange salad with parsley and sesame at €4.30, and the most delicious rhubarb crumble flavoured with cherries and mint at €3.95. I don't often visit Pret a Manger in London, just because I need to keep up to date with all the other new openings, but I made a point of doing so on my return. The branch opposite Russell Square tube station was cool, sweet smelling and the displays immaculate. I pondered over why the Marbeuf branch had impressed me so little. Perhaps I was expecting too much: for a Paris Pret operation to have items like proper crusty baguettes, which looked so delicious piled up in the nearby boulangerie window on the corner, instead of soggy wraps? Or some fresh cut salad smells to mirror the open boxes of ripe raspberries I had just passed? Whatever the reason, Pret in Paris will need to watch the likes of the little terrier, EXKI, snapping at its heels. Pret a Manger 19 rue Marbeuf Paris 75008
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BSA
British Sandwich Association AGM At this year’s British Sandwich Association AGM, David Jones, SSP’s Supply Chain & Technical Manager, took over the role of chairman of the British Sandwich Association from Andrew Sherick (Marks & Spencer). Here he outlines his plans for the coming year.
I
originally became involved with the BSA about five years ago, firstly within the Technical Committee and for the last two years as a member of the Management Committee. Within that time I have seen the Association progress immensely, including achievements like the FSA’s adoption of the BSA’s food technical standards, the 250th anniversary of the sandwich, the re-branding of the Association, the recent new Sandwich World Record and the most successful Sammies to date this May.
My intention is to support this progression of the Association so that it continues to meet the needs and wants of its members and the consumers that we serve. While the Association already provides a great deal to support its members and the industry generally, I think there’s still a lot more we can do to improve the understanding within the industry of the work that is being done and to promote the benefits of commercially made sandwiches to the public. Unlike many other associations, we represent a very wide industry, which includes independents, major chains, supermarkets, and the catering sector. This makes our work quite challenging at times and all the more difficult when it comes to generating an activity plan which meets everyone’s expectations. So what is my plan for the year? We have an excellent Management Committee made up of a broad crosssection of our
membership – these people are leaders within their field, so it seems right that we make full use of their talents by asking them to look closely at what we currently do as an organisation and how we can do it even better. To this end I am proposing to ask members of the Committee to head up four working groups and report back on the findings. These are: ■ Key events ■ Consumer marketing ■ Trade Communications ■ Membership. Key events This year a sub-committee looked at the Awards and, working with our Secretariat, took this to a new level. We also made some changes to the AGM with a new conference format that resulted in many more attending than in previous years. The feedback from this has been very positive, many saying that both the speakers and the opportunity to network made the day well worthwhile. I am keen to build on the success of both these events over the next 12 months and, possibly, adding a further event to the calendar which will help to bring members together more.
Consumer marketing The Association embarked on a consumer marketing role last year to mark the 250th Anniversary of the Sandwich and has built on this over the last few months with a successful World Record event in Manchester and a focused publicity campaign to support the Awards, British Sandwich Designer of the Year events and British Sandwich Week. If we want to seriously build the UK sandwich market, we need to add to this by creating an on-going and focused consumer campaign over the coming years and, in doing
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BSA BSA NEWS New Salt Targets Ahead The Department of Health has started discussions with the industry on new salt targets for packaged sandwiches as well as for the foodservice/sandwich bar sector. The Association is currently liaising with members over the viability of their proposals, which would add maximums to the current targets. Full details can be found on the BSA website at www.sandwich.org.uk BSA Awards Help Charity Thanks to the generosity of everyone at the BSA Awards this year, £4,983.99 was raised for Macmillan Cancer Support. AGM Presentations Presentations from speakers at the BSA AGM/Conference in June are now available on the BSA website at www.sandwich.org.uk New Labelling Guidelines The Association is working with the Better Regulation Delivery Office and Monmouth County Council to develop up-to-date guidelines on sandwich labelling, taking into account the new Food Information Regulations from Europe that come into effect over the next couple of years. The work is being undertaken as part of the Primary Authority Scheme. Forthcoming Dates to Note September 18th Technical Group Meeting – at Leathams, 2 Rollins Street, London, SE15 1EW 26th-27th Lunch! Show, Islington
so, find ways we can draw consumers away from their lunch boxes to buying prepared sandwiches. Trade Communications As we take the Association forward into new areas of activity, I believe it is important that we continue to provide the support for members that has been the foundation stone of the BSA over the years. We already have a wealth of technical information and general support available but members are not always fully aware of what’s there. There may also be new areas we should be covering.
I hope by asking a group of members to look at the information available, we can add to this and make our ebulletins, trade website and general support even better in the future. Membership Finally, the fourth, and possibly the most important, working group will have the brief of driving membership and improving member interaction. In order to achieve all our goals for the future we need to have the support and funding that comes from that to make this all work. A stronger
October 8th Management Committee Meeting (London) November 21st Technical Group Meeting (Campden)
membership will help in giving us the weight we need to deal with issues with Government that can often have major implications for all our businesses. While we are aiming to set up these four working groups at the Management Committee meeting in July, we would like to engage the wider membership in all these areas. We would welcome volunteers to join these sub-committees as
well as general feedback from the wider membership on anything they think we can do to strengthen and drive our Association forward. Suggestions can be sent to the BSA’s Director Jim Winship (jim@sandwich.org.uk) or directly to me at david.jones@ssp.uk.com If you are a member we would love to hear from you. If you are not, we would love to welcome you into the Association.
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it’s a record
BRITISH SANDWICH WEEK A new sandwich world record, competitions, campaigns and the biggest Sammies awards event ever, British Sandwich Week has been one to remember
T
his year’s British Sandwich Week (May 12-18th) not only smashed a world record but also made headlines across the UK to make it the biggest BSA event yet for publicity. In all, 607 people crammed into the ‘Love Lunch’ marquee outside the BBC in Salford Quays to assemble a sandwich – setting a new record for the number of people making a sandwich simultaneously in the same place at the same time. The previous official record, set by Subway in the USA, involved 254 people. Indeed, the event proved to be so popular that the start of the event had to be delayed – and more places made available – to accommodate the queue. Those taking part were each given the basic components to make a sandwich, which they had to assemble ready to eat within a set time. As a reward they were able to take their sandwich away with them, together with a bottle of water and some fruit, to make a free lunch. They were also given special ‘Love Lunch’ T-shirts. The event, which was recorded by the Press Association and a number of media, not only made the news but rapidly hit social media. The event, which really kicked off British Sandwich Week, was put together with the help of a number of BSA members, including Greencore, 2 Sisters and Food Partners who all bussed staff in to help get the event off the ground. But this was just part of the campaign to make sandwiches top-of-mind with consumers. In advance of the Week, the Association launched its ‘Love Lunch’ campaign to encourage consumers to take a break (and a sandwich) at lunchtime for a healthier working lifestyle. This was supported through the media by a survey of consumers, which found that 60% of adults admitted to
16 July 2013 SANDWICH & SNACK NEWS
eating lunch at their desks and not taking a proper break. The Association also ran a campaign through its www.lovesarnies.com consumer website in April inviting people to vote for their favourite sandwich, which resulted in the winning sandwich – the BLT – making headlines through May, alongside the Love Lunch theme carried through posters and point-of-sale by members. This was linked to a competition with 1,000 free lunches on offer, which attracted over 5,800 entries. At the same time sandwich businesses across the UK took up the campaign, many organising their own promotions and events. The British Sandwich Industry Awards also attracted considerable publicity this year, particularly around the winners. A reporter from Five Live also took part in the British Sandwich Designer of the Year Awards, which resulted in a lengthy piece on the radio, including coverage of the presentations at the Sammies. “Our aim now is to maintain the momentum we have built up during the Week, and indeed over the last 12 months, and to convert this into market
growth that will benefit everyone,” says BSA Director Jim Winship. “If we can achieve one or two percent volume growth on the back of this consumer activity, everyone in the industry will gain from it. To achieve this the Association’s Management Committee will be considering how to take this forward when it next meets in July.” “One of the benefits of the consumer campaign that the Association has been developing is that it now has an active and growing consumer database, which it can use to undertake research and to get feedback from, which can help everyone. The consumer site, which directly supports retail members, also provides a facility for members to use to promote product launches and promotions. “With the Sandwich of the Month campaign we launched last year, we are now getting a steady stream of publicity through all the media. However, the real challenge is how we can convert this into purchases through our members, which will be the focus of our discussions in July.”
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SANDWICH BAR DIARY
Rawv’sDeal
the Real Deal The attention shifts to Soho, as would-be salad and sandwich bar owner David Bell, continues his relentless … and lengthy … search for a suitable premises “Body massage?”. This was the question thrown out at me as I walked, a few weeks ago, along a Soho street at 11.00am in the morning. The charming lady in question was dressed in flowing kimono with make-up rather over-made. I guess being Soho and all that, this kind of thing shouldn’t have come as surprise, but there again it did surprise me. Probably because I don’t get that kind of offer that often! But that wasn’t the end of it. As I started to feel just very mildly and a teeny weeny bit flattered, the same thing happened bloomin’ well again a few doors down. Except this time the two-word proposal morphed into three. From the lips of another delightfully and orientally dressed (and trying-hard-to-beenticing-and-sensual) lady came the augmented words…. “FULL body massage?” Now, this little episode occurred whilst I was sniffing around a couple of potential Central London sites for my healthy fast-casual food brand Krunch+Press. And it got me thinking, which is always dangerous. It got me thinking because when I’m waxing lyrical about my own food concept (normally to anyone and everyone who’ll listen) I always liken the guest experience of watching their yummy salad being created, tossed and dressed right there in front of them to, well, a massage experience. But….I wondered … what’s the difference, if any, between a body massage and a FULL body massage? Surely it’s an oxymoron; after all isn’t a body massage by definition a FULL body massage? But we all do know the difference don’t we! And I’ll leave this one to the turns and twists of the readers’ imagination! Yet permit me to bend the story 18 July 2013 SANDWICH & SNACK NEWS
around a bit and rephrase the question in a food-to-go context: What’s the real deal…...and what’s the raw deal?” Because the difference, rather the extra little bit, is often cavernous and the savvy urban consumer will spot it and broadcast it to the world before you can say “tweet-tweet”. Permit me to illustrate from a couple of recent personal experiences. Real v Raw Deal 1 The scene is Hammersmith and the venue is a rather well known restaurant operator. And a very fine looking and popular establishment it is. So, as part of my 12 year-old lad’s birthday treat, the missus and I promise him and a posse of his mates a fest at the restaurant. Now, this particular place is newly refurbed and rumoured to be, from my insider sources, one of their busiest units in London. It’s been open a few months now and no expense has been spared on the refurb – must have cost squillions with the oversize mock terracotta pots containing perfectly wizened wooden branch sticks, furniture custom made to fit, oh so perfectly, and artificially aged photos and prints ..….you get the message, I’m sure. Popular yes, but bereft of character and so very “corporate” with a horrible C. But thank goodness for great fast casual independents, I say, where the eating experience is authentic and not so b***!*?! boring and artificial. So I was thrilled to uncover one such place only a few weeks ago along the Askew Road in Shepherds Bush, West London. Nicely near to where I live too. It’s a coffee and bakery shop with, I discovered, the most to-die-for tarts and pastries this side of heaven. And I must mention their mint lemonade NOW. This was a glorious
elixir and complemented my warmed spinach and ricotta roll in a ferociously shockingly and marvellous way. It was a steal…. and that’s exactly what I plan to do - placing it within my own “Liquid Krunch” offer that is! Yet, more that this, their whole idea, their “concept” if I can use another C word was fresh and authentic and it didn’t matter one little bit that the tables and chairs mismatched completely. This was the Real Deal. The restaurant we had my son’s birthday treat at, whilst extremely popular with a certain clientele, just felt a bit of a Raw Deal by comparison. Real v’s Raw Deal 2. Another birthday meal, can you believe it. But this time not with a bunch of 12 year olds, but a “special treat” for the
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SANDWICH BAR DIARY
We offer an extensive range of premium quality ingredients for the Sandwich & Snack market.
Tel: 01992 641641 email: sales@martinmathew.co.uk www.martinmathew.co.uk missus’s 35th. The venue: posh country, bistro pub/restaurant just outside of Oxford. And flippin' posh prices too. We were there with friends and it was a kind of joint-birthday celebratory blowout kind of meal. Not the Fat Duck, but not the Thin Chicken either. Now, I’ve got to share with you
something that’s deliberately political here: the recent EU Directive insisting that restaurants offer Olive oil only in tamper proof packaging….what a complete and utter load of cobblers! I very nearly said bollocks then. Thank goodness that common and commercial sense prevailed and this “too bizarre plan for words” (to quote the Dutch PM) has since been withdrawn. HOWEVER…… I did develop some sympathy for this idea following our posh restaurant experience. It’s a story worth telling. The scene: four good friends enter the place with expectations sky high and willing wallets. We are shown to our table and proceed to select what turns out to be a good (but not great) red wine. The menu, chalked on a blackboard takes some deciphering as it’s been lovingly written but lovingly written in very small and scratchy way. THEN it happens. Bowl of extra virgin olive oil and bread arrives. Ha! Now for astute readers who have glanced at previous diary entries, there’s a bit of an olive oil family thing going on with Krunch+Press. We’ve got a small Southern Italian family olive grove on the missus’s side and it’s quite special extra
virgin stuff. It’s also the glorious base ingredient for my made-in-store salad dressings. So it sets a high benchmark. What then happens is rather embarrassing: wifey grabs a carefully cut sliver of bread, does her dipping thing, pops it in her gob then, with her normal “reserve” (if there is such a thing for an Italian) screams out a guttural UUUURRRRRRRGGGHHHHHH. Now, this was not a meow. Oh no. This was a cry of pain. Of insult delivered. Of disbelief and disgust that such a, well, thing could be described as extra virgin oil. And of course it was a bit of a head turning moment in posh bistro restaurant and a hands-down win for Real in the Real v’s Raw stakes. Or steaks perhaps But dear readers, all of this is nothing, absolutely nothing compared to the vomit inducing, vile food experience……….that I’ll just need to recount next time, as I’ve sadly hit my word count…..
All
the best David www.sandwich.org.uk July 2013 19
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SANDWICH DESIGNER OF THE YEAR
Pushing the
sandwich boundaries Sandwich guru Mark Arnold, a creative executive at sandwich manufacturer Tasties, and one of the judges at the recent Sandwich Designer of the Year competition, as well as a previous winner himself, looks back at what proved to be an exciting competition
C
ome the beginning of December, shivers start to run down the spines of would-be sandwich designers – and not just from the cold! Your mind turns to what event organiser Pam Sainsbury might have conjured up this time in the way of ingredient suppliers? Hopefully it will be the same as last year, as you’ve finally cracked what to do with the tinned Alaskan salmon or that Oasis reduction! You nervously await the publication of the categories, and hope to have a chance to showcase what you have been secretly thinking about all year. We might pretend that it’s no big deal, but that’s codswallop. We’re all aware of the importance of the competition, and we all harbour the secret desire to win the accolade of ‘Sandwich Designer of The Year’. And it’s not something you take on board lightly – it’s a big commitment, both from the organisers and the entrants. A lot of work goes into the competition, in
terms of organisation by the BSA – sponsors, collation of recipes, suitable venues for the heats, arranging judges for all the heats, and scrutinising the entries that will be shortlisted. And then there’s the organisation of the final! Likewise, we shouldn’t forget about the amount of work done by the designers up and down the country, who enter the competition, many of whom enter two products into every category. Would be sandwich designer winners need to plan well ahead, as whatever you enter on paper has to be created in the heats, and ultimately what is presented to the judges in the finals. They are strict about these rules, and any changes will result in disqualification, as has been the case in the past. So just coming up with a good idea and a quirky name is not enough - it has to deliver as well. (I have to say that from personal experience, I do like the quirky names, which can add an element of fun.) Be confident, but also be
‘The star of the show was without doubt, the Vietnamese Street Food Inspired Bahn-Mi, from Elliot Cantrelle from Adelie, which just had so much going for it’ 20 July 2013 SANDWICH & SNACK NEWS
prepared for disappointment as well. You just can’t always tell what will catch the judge’s eye. But don’t be put off it you don’t succeed straight away: remember that what doesn’t meet the approval of the panel of judges might find favour somewhere else, as has happened to me in the past. I remember entering a prawn sandwich in the early years of the competition, called ‘Oh Prawn Sesame,’ a prawn sandwich with wasabi mayo, Japanese leaves, on poppy seed bread. It failed to reach even the heats, but then went on to win another competition
that year of ‘Best Prawn Sandwich’, and I still have the jacket to prove it, and pictures from the winning holiday to Tromso. Anyway, back up to date, and this year’s design awards. It really is so much less stressful to judge than to enter, and this year was even better for me, as Tom Allen, another former winner and International contestant no less, was one of the judges as well. Also on the judging panel were Camilla Deane, Bel UK foodservice controller, Paul Morgan, Carolyn Hart, journalist, Saturday Telegraph. Continued overleaf
OVERALL WINNER AND WARBURTONS GLUTEN FREE CATEGORY WINNER Elliot Cantrell, Adelie Food Group, Milton Keynes Tofu and soya nut Banh Mi with pickled British root vegetables and Vietnamese chutney Price: £3.00 Market: Health eating Ingredients Warburtons Gluten Free Baguette, Pickled vegetable mix (celeriac, swede, carrot, rice noodles, rice wine vinegar, sugar, jalapenos, coriander, salt), Vietnamese coconut chutney, Tofu and soya nut (Tofu, soya nuts, sugar, water, lime juice, salt, kalonji seeds), Pickled beetroot, Coriander
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SANDWICH DESIGNER OF THE YEAR DELL’AMI HUMMUS CATEGORY WINNER
GODDESS TUNA CATEGORY WINNER
Andy Phillips, Greggs Plc, Greggs Technical Centre, Newcastle upon Tyne
Amy White, Greencore, Manton Wood Enterprise Park, Worksop
Tomato hummus, vegetable tagine, beetroot and orange relish flatbread Price: £2.85 Market: Retail Ingredients Plain Flatbread, 60g Tomato Hummus, 40g Vegetable Tagine Mix, 30g Beetroot Ginger Orange Relish, 2g Spiced Sesame Seeds, 10g Julienned Carrot, 15g Red Onion Slices, Mint, 4g Coriander Leaf, 12g Spinach Leaf.
Tangy, tasty Mediterranean tuna Price: £3.00 Market: Premium retailer Ingredients Tomato and olive bread with lemon, Caper and slow roast, tomato mayonnaise, Tuna with chives, Feta cheese, Vine tomatoes, Rocket.
ENGLISH PROVENDER APPLE, PEAR AND FIG CHUTNEY WINNER UNIVERSAL MEATS CHICKEN CATEGORY WINNER Paula Smith, Let’s Lunch, Wallasey Roast Dinner Sandwich Price: £2.60 Market: Market: Workplace/office
Ben Sibbald, Made By Ben, Walcot Street, Bath Smokin' goat. Price: £3.50 Market: Forecourt, supermarket, sandwich bar
Ingredients Chicken breast, Cooked white cabbage, Gravy granules, Stuffing, Roast potatoes cooked in goose fat, Sliced white batch.
Ingredients Smoked goats cheese, Toasted pine nuts, Thin sliced red onion, Apple, pear and fig chutney, Smoked rapeseed oil, Balsamic glaze, Rocket, Sliced sourdough.
BEL UK LEERDAMMER MATURE CHEESE CATEGORY WINNER
ENGLISH PROVENDER APPLE, PEAR AND FIG CHUTNEY HIGHLY COMMENDED
Glenn Evans, SSP UK, London
Mike Crofts, Raynor Foods, Chelmsford, Essex
The Philly steak and Leerdammer mature cheese baguette with red onion and jalapeno relish Price: £4.99 Market: En Route retailer, food on the move Ingredients ½ White Baguette, Atkins and Potts Red onion and Jalapeno relish, Sliced cooked beef, Sliced red jalapeno, Prepared roasted sliced white onion, Salt and pepper, Leerdammer Mature cheddar slices.
Mackerel pate and chutney Price: £2.49 - £2.99 Market: Coffee shop Ingredients 2 slices Danbury Fine Food multiseed Farmhouse bread, 6g butter or margarine for spreading, 8g extra butter (to make pâté ), 50g smoked mackerel, 9g horseradish, 10g celery, 15g Pear & Fig Chutney, 10g Watercress
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SANDWICH DESIGNER OF THE YEAR The sponsor’s joined the judging panel to judge their category and they were Adele Bird, Bel UK, Graham Stoodley and Angela Trofymova, Dell’ami, Kate Sayers, English Provender (Kate also judged for Goddess Tuna category), Andrew Smith, Universal Meats and Chris Hook and Dave Mulvey for Warburtons. It might have been more relaxing, but we certainly needed plenty of stamina! The amount of entries has increased over the years, as well as the number of categories (see the inset panel). So there is a lot of interest in the competition, which is good news for the industry as a whole without development, life would become a little stale, excuse the pun. This year saw some really professional set designs for some of the entries, with very intricate modelling and staging of the end dish. But at the end of the day, the sandwich needs to taste good, however many clever props there are. One theme that seemed to come out again and again from the contestants was ‘Street Food’, which is what the humble sandwich is really all about. The sponsored categories this year were Tuna, Houmous, Chicken, Gluten free bread, Apple, Pear and Fig chutney and Leerdammer Cheese, so best we have a look at each of the categories, and see what shone through. Tuna (Goddess) – now this seems to be a favourite, and comes up each year, and considering the lack of interesting tuna sandwiches on the market, has perhaps not seen as much design flair as it deserves in the overall competition on occasions.
This year however was very different, and all the judges agreed that the standard on innovation and design was better than we had seen in previous years. The winning sandwich was Tangy Tasty Tuna by Any White (Greencore), and pretty much had a unanimous vote from all the judges. It is fair to say, that overall, the judges were pretty consistent with their comments and views over the whole tasting. The unusual choice of ingredients, teaming up tuna with feta cheese, shouldn’t have worked on paper, but did.
Houmous (Dell’Ami’) – a new category this year, and a lovely product to work with. A lot of entries had gone down the route of using the Houmous as an addition to some lamb, or kebab style products, and it was felt that this, although interesting, did not showcase the hero ingredient, the Houmous. This again was echoed in the cheese category, where it almost became a byproduct, and afterthought. The winning wrap, Tomato Hummus, Vegetable Tagine, Beetroot, Ginger and Orange Relish Sandwich, again saw the judges unanimous, and it
‘As we kept reminding ourselves, the competition is all about design, and pushing the boundaries, and like formula one innovation, will trickle down to more mundane models at a later stage’
22 July 2013 SANDWICH & SNACK NEWS
really did stand out from the crowd - a great vegetarian wrap, which didn’t make you feel hard done by, and asking where the meat was, which can sometimes be the case. It had texture, crunch, sweet and savoury notes, and was a real triumph for Andy Phillips of Greggs. Leerdammer Cheese Bell UK) – again, now is becoming a favourite on the sponsors list. Now this did cause a bit of a quandary, as the judges were split, and I must agree that my preferred sandwich in this category, was a great corned beef Rueben, but the cheese was an afterthought, and was not the hero ingredient. Eventually we did agree on the sub as the winner, Philly steak and Leerdammer baguette with red onion and Jalapeno relish, by Glenn Evans of SSP, as it showcased the cheese as the star, and this was the correct thing to do. We did discuss at this point, if there should be a mark given for best use of the sponsors ingredients, as I believe this used to be on the voting form, so we shall see if this can be reintroduced. Chicken (Universal Meats) – another perennial favourite, although we would have liked to have seen a touch more genuine innovation from competitors that this category deserves. The winner, however, proved that simplicity is often the best policy, and what didn’t initially stand out when presented, tasted great, and had a proven track record in sales at the contestant Paula Smith’s, Let’s Lunch sandwich bar, and was simply named ‘Roast Dinner sandwich’. The runner up in this category, also from a sandwich bar, where the entry was being sold, was
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SANDWICH DESIGNER OF THE YEAR
also simple and delicious, so a close run thing, and had the tasting been held in November, the Christmassy feast may have just gone ahead. In the Apple Pear and Fig Chutney category (English Provender), there were two clear contestants for the title, both using the chutney to its full advantage, but not allowing it to take over the whole sandwich. Mike Crofts of Raynor Foods’ Mackerel Pate and Chutney, received a highly commended from the judges, just missing out on the title to Ben Sibbald’s ‘Smoking Goat’. Gluten Free (Newburn Bakehouse By Warburton’s ) – now this category did herald a few unexpected surprises, and was a surprise to the judges, firstly in how Gluten Free bread has come of age - you only have to look in the main supermarkets and coffee shops, to see the rise in the number of products being
offered under this banner. The star of the show was without doubt, the Vietnamese Street Food Inspired Bahn-Mi, from Elliot Cantrelle from Adelie, which just had so much going for it. Using tofu and soya nut in the Bahn-Mi, with British root vegetables and Vietnamese chutney, to create something that was vegan, gluten free, good looking, textually interesting and tasted great, was something to be proud of, and won hands down in terms of the overall competition. As we kept reminding ourselves, the competition is all about design, and pushing the boundaries, and
like formula one innovation, will trickle down to more mundane models at a later stage. One area that we all thought should be a discussion point for next year, is recognition of whether the entry is for a handmade coffee shop style product, or destined to be manufactured through a main production line, as they are like chalk and cheese. To hand craft a one off, is so very different from
creating a product that complies with longer shelf life, technical restrictions, and the more robust nature of a factory environment. In fact, one of the entries showed us both variations, a pre-pack versus a fresh sourdough bloomer; the difference was seen to be clear to all. So maybe as the design awards continue to grow, this division should be made, or at least have a greater impact on the end result.
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Adelie Foods’ Elliot Cantrell:
Sandwich Designer of the Year Adelie Foods’ development technologist Elliot Cantrell won the Overall Sandwich Designer of the Year competition with his stunning Tofu and soya nut Bahn-Mi, with British root vegetables and Vietnamese chutney. He talks here to Simon Ambrose Tell us about your background? How did you get into sandwich making? I trained as a chef after leaving school and worked in various restaurants in England for five years. I then decided to go to university to learn about the different aspects of the food industry. After leaving university I decided NPD was for me! I wanted an area that used my skills as a chef but also challenged me in a fast-paced environment. The sandwich industry is definitely that! Describe what you do for your current job? I work as a development technologist for Adelie Foods - Retail Division in Milton Keynes on key retail accounts
‘The star of the show was without doubt, the Vietnamese Street Food Inspired Bahn-Mi, from Elliot Cantrelle from Adelie, which just had so much going for it. Using tofu and soya nut in the Bahn-Mi, with British root vegetables and Vietnamese chutney, to create something that was vegan, gluten free, good looking, textually interesting and tasted great, was something to be proud of, and won hands down in terms of the overall competition’ Mark Arnold health with street food. I wanted to use the Warburton gluten free baguette as wheat/gluten free diets are so on trend right now. I married that with lots of fresh British vegetables (contains one of your five a day) and strong punchy Vietnamese flavours found in street food stalls across the UK.
Were there any particular complexities or difficulties in making the winning sandwich? Getting the balance of Asian flavours was key. Without fish sauce (a key ingredient in most Asian cooking) it was hard to get the depth of flavour. I overcame this with extra kaffir lime leaves in the chutney. Also, tofu is a fairly bland ingredient; I incorporated kalonji seeds to add a savoury note.
Were you very nervous in front of the panel of judges? I was a little nervous in the regional rounds, as it was my first time entering the competition, but at the finals I went in with “a nothing to lose” attitude!
How did you come up with the idea of your winning sandwich and long did it take? Looking at food trends, I wanted to incorporate
What difference will winning the competition make to you? It has raised my profile considerably within the group and I’m hoping to
24 July 2013 SANDWICH & SNACK NEWS
mentor and coach the new members of the team in next year’s Sammie’s entry. Where do you display the award? It has pride of place on the mantle piece in the living room.
fad, more a way of life to stay healthy - and maybe lose a little bit of weight too! The key to successful sandwich development is making health, plus exciting flavour, synonymous.
Who has influenced you most as a Sandwich Designer? I’m lucky enough to work with some great chefs and passionate ‘foodies’ that have inspired me, so it’s about the team I work with rather than just one person.
What is your own personal favourite sandwich and why? Saying all of the above… my favourite sandwich is a bacon sandwich! Simple .. but nothing can beat crusty white bread, crisp bacon and ketchup.
What trends or food influences would you identify currently as being important to your sandwich making – Far East etc? I think it’s all about ‘health’ now and not ‘diet.’ People realise that it’s not a
Are there any other sandwich recipes that you are particularly proud of? I’ve only been in the sandwich industry for nine months but I’m extremely proud to have been part of the recent Sainsbury’s Street Food launches this May.
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AWARDS 2013 British Sandwich Industry Awards 26 July 2013 SANDWICH & SNACK NEWS
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SAMMIES AWARDS 2013
T
he sandwich industry saw its biggest ever annual celebration when 660 guests gathered for the Sammies Awards dinner at a glittering ceremony in Central London on 16th May 2013. In spite of the continuing tough economic conditions guests turned out in record numbers to celebrate the great and the good of the industry, and to party. There were many highlights during the evening, with Pret A Manger winning the double of both Sandwich Bar Chain of the Year Award and Sandwich Marketing Award, and also all the unveiling of the British Sandwich Designer of the Year which went to Elliot Cantrell, Development Technologist with Adelie Foods. Meanwhile, the Sandwich Industry Award went to Joe Street of Fine Lady Bakeries, in recognition of his long and outstanding contribution to the industry. As always, the competition across all 15 categories was fierce, as judges looked for the crème de la crème of British sandwich innovation, marketing, manufacturing and retailing. The retail awards went to Sainsbury’s (Multiple Retailer of the Year), Little Waitrose (Convenience Retailer of the Year), Marks & Spencer Flavour’s Cafe (Café Sandwich Retailer of the Year), Pret A Manger (Sandwich Bar Chain of the Year), Greggs (Bakery Retailer
of the Year), Shell deli2Go (En-route Sandwich Retailer of the Year) with Sodexo named Workplace Provider of the Year and Richmond-based Cook and Garcia as Platinum Winner of the Independent Sandwich Bar award. Samworth Brothers’ Bradgate Bakery won the coveted Sandwich Manufacturer of the Year award and the Foodservice Centre’s Fresh Every Day fillings concept was the winner of the new product/equipment category with Beacon Foods’ Mushroom, Tarragon and Madeira Paté winning the gong for best new ingredient. The shortlist for the New Sandwich of the Year award, in both the hot and cold eating categories, was packed with fantastic examples of innovation and creativity. However, it was Upper Crust’s Hog Roast and Crackling Baguette and Marks & Spencer’s Fuller Longer Smokey Chilli Beef and Cheese Wrap that took the honours, enabling the retailer to pick up its second award of the evening. British Sandwich Association Director Jim Winship said afterwards: “Once again the standard of entries for this year’s awards has been incredibly high and The Sammies continue to be a fantastic showcase for the British sandwich industry.”
British Sandwich Industry Award Winners THE BRITISH SANDWICH INDUSTRY AWARD Winner: Joe Street Managing Director, Fine Lady Bakeries THE BSA TECHNICAL EXCELLENCE AWARD Winner: Helen Smith at Greencore, Bow - for Use of predictive microbiological modelling to support determining shelf life of ready to eat salads and sandwiches Highly Commended: Fiona Heppell/Richard Midgeley at Melton Foods - for Improved technical and operational standards of controls and systems SANDWICH MULTIPLE RETAILER OF THE YEAR AWARD Winner: Sainsbury's SPECIALIST SANDWICH BAR CHAIN OF THE YEAR AWARD Winner: Pret A Manger WORKPLACE SANDWICH PROVIDER OF THE YEAR AWARD Winner: Sodexo Highly Commended: Talkington Bates INDEPENDENT SANDWICH BAR OF THE YEAR AWARD GOLD AWARDS ANDERSON & CO – Peckham
THE SERIOUS SANDWICH CO. – Chichester CHESHIRE SANDWICH CO. – Chester SCHNAFEL – Bristol SEASONS – Norwich SUB XPRESS – Cheshunt THE SANDWICH CO. – Derry PLATINUM WINNER: COOK AND GARCIA – Richmond, London NEW SANDWICH PRODUCT OF THE YEAR AWARD INGREDIENTS CATEGORY Winner: Beacon Foods - Mushroom, Tarragon & Madeira Pate Highly Commended: Delifance - ‘The Crios’ Sandwich PRODUCT/EQUIPMENT CATEGORY Winner: Foodservice Centre Fresh Every Day filling concept Highly Commended: Tri-star Tri-pak with Surestrip THE BSA SANDWICH MANUFACTURER OF THE YEAR AWARD Winner: Bradgate Bakery THE SANDWICH MARKETING AWARD Winner: Pret A Manger ‘for Goodness Sake’ campaign Highly Commended: Upper Crust ‘Fresh & Unwrapped’ promotion
Highly Commended: URBAN eat ‘Ultimate Birthday Bash and Freebie Friday’ social media Campaign SANDWICH CONVENIENCE RETAILER OF THE YEAR AWARD Winner: Little Waitrose BAKERY SANDWICH RETAILER OF THE YEAR AWARD Winner: Greggs Highly Commended: Maison Blanc Highly Commended: Greenhalghs EN-ROUTE SANDWICH RETAILER OF THE YEAR AWARD Winner: Shell deli2Go Highly Commended: Upper Crust CAFE SANDWICH RETAILER OF THE YEAR AWARD Winner: M&S Flavours Café Highly Commended: Caffe Pausa, Dunelm Mill NEW SANDWICH OF THE YEAR AWARD HOT EAT CATEGORY Winner: Upper Crust - Hot Hog Roast & Crackling Baguette COLD EAT CATEGORY Winner: M&S - Fuller Longer Smokey Chilli Beef and Cheese Wrap Highly Commended: Waitrose ‘Good to Go World Flavours’ Tuna Greek Salad Wrap Highly Commended: Pret A Manger, ‘Nuts about Christmas’
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SAMMIES AWARDS 2013
SPECIALIST SANDWICH BAR CHAIN OF THE YEAR AWARD
WORKPLACE SANDWICH PROVIDER OF THE YEAR
Winner: Pret A Manger
Winner: Sodexo
Director of Food, Pictured: Caroline Cromar, Pret’s Friday’s ne, Dun receives the award from Pat Jeanchef brity cele le marketing manager, whi on s look elli Christophe Nov
Pictured: Terry Caldicott (left), a Sodexo senior brand and category manager, receives the award from Heather and Matthew Raynor, Raynor Foods’ sales director and managing director
THE BRITISH SANDWICH INDUSTRY AWARD
INDEPENDENT SANDWICH BAR OF THE YEAR PLATINUM AWARD
WINNER: Joe Street, Fine Lady Bakery’s
Winner: Cook & Garcia, Richmond
Fine Lady Bakery’s managing director, Joe Street is delighted to receive the award from (right) Andy Valentine, Ginster’s head of brand marketing
nt Pictured: Russel Eley, Norseland national accou ers found a Garci & Cook with ) (right controller, Janet and Richard Garcia
28 July 2013 SANDWICH & SNACK NEWS
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SAMMIES AWARDS 2013
INDEPENDENT SANDWICH BAR OF THE YEAR GOLD AWARD s Catering, Winners: Schnafel, Bristol; Season Sandwich The nt; Norwich; Sub Xpress, Cheshu m; The kha Pec Co, Co., Derry; Anderson and the and ; ster che Chi Co, Serious Sandwich ster Che Co, ch dwi Cheshire San product Pictured: (L to R) Gal Almoznino, Russel Eley, afel; Schn for development manager r; Helen rolle cont unt acco l ona nati Norseland’s ; Una ring Southgate, director of Seasons Cate Derry, and Co, wich Kincaid, founder of The Sand Some ess. Xpr Sub of ager man Vince Martorana, y. mon cere the nd atte to ble una e winners wer
BAKERY SANDWICH SHOP OF THE YEAR AWARD Winner: Greggs Pictured: Greggs’ retail director Raymond Reyno lds is delighted to receive his award from SSP brand director Helen Workman
CAFÉ/COFFEE BAR SANDWICH RETAILER OF THE YEAR AWARD Winner: M&S Flavours Café Pictured: Damien Dixon, M&S’s head of trading for Out of Home, with Veeps Patel, managing director of 2 Sisters’ bakery division
THE SANDWICH MARKETING AWARD Winner: Pret A Manger (Goodness Sake Campaign) Pictured: Pret’s creative director James Cannell (centre) receives the award from ew Karro Food Group’s Commercial Manager, Andr ound Ringguth-R
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SAMMIES AWARDS 2013
NEW SANDWICH PRODUCT OF THE YEAR AWARD om, WINNER: Beacon Foods’ Mushro e Pat a Tarragon and Madeir ds’ regional Pictured: Lynne Skyrme, Beacon Foo with Simon est) h-w sales manager (Wales and sout & Snack wich Sand l iona Ambrose, Editor, Internat News magazine
NEW SANDWICH PRODUCT/ EQUIPMENT AWARD Winner: The Foodservice Centre Pictured: FSC’s concept developer Eleri Evans and managing director James Simpson receive their award from Jean-Christophe Novelli
THE NEW SANDWICH OF THE YEAR AWARD (HOT EATING SECTION)
THE TECHNICAL EXCELLENCE AWARD Winner: Helen Smith, Greencore Winner: Helen Smith, Greencore’s technical controller at Greencore Food to Go in Bow, receives her award from Ian Hunt, Hazeldene’s managing director
30 July 2013 SANDWICH & SNACK NEWS
Winner: Upper Crust Hot Hog Roast and Crackling Baguette of Pictured: SSP’s Michelle Graham-Clare, head ey, Dung Kris and s brand y baker and coffee the operations director for coffee and bakery with tor Direc Sales s’ Neot St by award. It was presented ) (right Rikki Collis
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SAMMIES AWARDS 2013
AR THE NEW SANDWICH OF THE YE) ION CT SE ING AWARD (COLD EAT Winner: M&S Fuller Longer Smokey Chilli Beef and Cheese Wrap e new product Pictured: M&S’s Food on the Mov ts’ Sales Director Neo St developer Julia Bradley with Rikki Collis
EN ROUTE SANDWICH RETAILER OF THE YEAR Winner: Shell Deli2Go Pictured: (L to R) Shell’s convenience retail manager Rado Svek, Matthew Kent, category manager for chilled and coffee and Jeremy Simpson, a Food Service Centre director, are delighted with the award, presented by Phil Lovell, Greencore Northampton’s managing director
BSA SANDWICH MANUFACTURER OF THE YEAR AWARD Winner: Bradgate Bakery Pictured: Bradgate Bakery’s production director Paul Old receives the award from TMI Foods’ sales director Ian Ritchie
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SAMMIES AWARDS 2013
OF SANDWICH MULTIPLE RETAILER THE YEAR AWARD Winner: Sainsbury’s Pictured: Sainsbury’s Paul er (far left), Morgan, Sandwich and Sushi Buy Foods’ head of ham king Buc from receives the award t) innovation Jonathan Hehir (far righ
THE SANDWICH CONVENIENCE RETAILER OF THE YEAR Winner: Little Waitrose Pictured: Waitrose development manager (Convenience) Tom Richards and Waitrose buyer Zahra Coggins are thrilled to receive the award from (right) Roger Whiteside, Greggs CEO
MACMILLAN CANCER SUPPORT As usual, guests at The Sammies showed their generosity by putting their hands in their pockets – this year for the British Sandwich Association nominated charity Macmillan. The charity looked raised almost £5,000 on the evening through the raffle and auction of tea at the House of Lords. Prizes included a week’s stay in a 4-Star holiday cottage in the West Country, four football league tickets and lunch and tea at Harrods. Macmillan said after the event: “Thanks to the generosity of everyone at the BSA Awards we were able to raise £4,983.99 for people affected by cancer. This money could go towards paying for one of our Macmillan Mobile Cancer Information Centres to visit one site, which could be for more than one day. More than
SPONSORS Our thanks go to all the individual sponsors, including the overall sponsors Waitrose , M&S and Sainsbury’s.
32 July 2013 SANDWICH & SNACK NEWS
one in three of us will get cancer. For most of us it will be the toughest fight we ever face. And the feelings of isolation and loneliness that so many people experience make it even harder. With the support of the BSA we can make sure no one face cancer alone.”
PARTY PACKS SPONSORED BY:
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SAMMIES AWARDS 2013
BRITISH SANDWICH DESIGNER OF THE YEAR AWARDS Goddess Tuna Category Jean-Christophe Novelli presents the award to Amy White, Food To Go, Manton Wood, Greencore
Overall and Newburn Bakehouse by Warburtons Gluten Free Category Winner A triumphant Elliot Cantrell, development technologist at Buckingham Foods, receives the trophy from Chris Hook, director of Warburton’s Free From
Dell’ami Hummus Category
Bel UK Leerdammer Mature Cheese Category
A delighted Andy Phillips, Greggs group development chef, receives his award from ey (right) Dell'ami's category manager Graham Stoodl
SSP food development manager Glenn Evans, receives his award from Camilla Deane, Foodservice Account Controller, Bel UK.
English Provender Company Apple, Pear and Fig Chutney Category
Universal Meats Chicken Category
Ben Sibbald (right), founder of Bath sandwich bar Made by Ben, receives his award from English Provender’s commercial manager Michael Gibson
Paula Smith from Let’s Lunch, Wallasey is delighted to receive her award from Andrew Smith, Universal Meats manager
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INDEPENDENT SANDWICH BAR OF THE YEAR
m u n i t a l P Award
By pure coincidence, Cook & Garcia celebrated the first anniversary of the opening of their Richmond sandwich bar on the same day they won the Platinum Award – a fitting present for an amazing achievement.
R
ichard Garcia, a former food development executive for Compass and Aramark, was looking at different high streets in a number of different areas with a high footfall, when he came across an ideal site which had been a disused Carphone Warehouse in Richmond for two years and was an empty shell. Reports he looked at on line such as Acorn, all identified the footfall as being high but he spent many a cold morning outside with a clicker making sure for himself. There was another reason for picking the location. His research showed that Richmond High Street always came bottom of surveys because of a lack of independents, so he could see a good opportunity. The local competition includes Paul, Pret, Costa and Starbucks – all within a few hundred yards; McDonalds is opposite, and then there were all the supermarket chains around. The research paid off. Certainly customers have picked up on the shop’s independence in a big way and they appreciate the fact that he sources locally, uses fresh ingredients andmakes food fresh in store. Cook & Garcia sells really high quality sandwiches, soup and salads, with both a grab, made-to-order offer and supplying local offices who order from their business menu. There’s also eat in, with around 22 covers, in a roomy, stylish setting. “I think there’s been a bit of a backlash against the big chains because of things like corporate tax evasion with some of them. It’s certainly been borne out by our customer reaction. People keep asking if this is this part of a chain or a franchise and they’re genuinely pleased that we’re an independent, and they want to support us as much
34 July 2013 SANDWICH & SNACK NEWS
as possible as a result. I’ve made a point of trying to support other independents as much as possible, even with our fit-out where we used
local and independent builders and tradesman,” says Richard Cook. While Richard handles the food side, Janet - a sales and marketing
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professional- has established the site on the map with a good web site and adroit use of social media. Her expertise shows clearly in their excellent website and their constant tweets about new menu items keeps new and existing customers up to speed with what’s going on. Customers can also order through their website, which has already won an award from the Chamber of Commerce and the Richmond and Twickenham Times. Customers have even included celebrities such as Ian Brown from the Stone Roses, who stopped for a chat and posed for a picture as well, Roy Hodgson, the England football team manager and former England rugby union captain Lawrence Dallaglio! They opted for an airy, light and fresh look, which ‘says’ artisan but modern at the same time. It also had to be roomy inside without packing too many tables in – “people want to have private conversations, they don’t want to be overheard”. Their produce had to be as fresh as possible and as local as they could manage, with as much product made on site as possible. They bake-off all their breads, roast the meats and make their own fillings, making sure that the ingredients they buy, such as parma ham, are very good quality – “customers frequently compliment us on the quality of the product”. But as ever, even the best laid plans don’t always find favour completely with the customers. They originally planned to focus purely on pre-made sandwiches, but before the end of the second week they changed their plans and moved more into made-to-order. “It was becoming obvious because of the amount of wastage and we had to be responsive to that, but customers also wanted more of a choice and a menu that was changed regularly. We now make all our artisan sandwiches to order, our soups are all fresh and made daily; we have a gourmet sandwich and wraps section and we always have a hot roast each day. “Freshly made is the selling point for us as it’s all literally in front of the customer. I was also thinking initially that we would get a really good quality pouch soup, but the amount of people that wanted to have it made fresh on site was
overwhelming and it sets the tone for the rest of the offer.” Coffee was another area of adjustment. “We were doing a good freedom-blend coffee bean, but it wasn’t great; we weren’t getting the support we wanted from our supplier, and as a result sales weren’t what they should have been. We decided to move to Union Revelation blend, which was more expensive for us, but they are offering proper barista training and it is a better bean, so has had a positive impact on sales, moving more towards where we want to be.” The grab and go range is all made fresh in the morning but it’s a constant work in progress and changes regularly. There is currently a variety of bloomers, four paninis and four toasted ciabattas, which have also proved popular for a growing base of local businesses ordering food for their breakfast and lunch meetings. Richard says: “The success of the business menu has made a big difference, helping improve productivity during quiet times.” What are the customer favourites? The Italian Job is the bestselling cold sandwich – parma ham, mozzarella, tomato and nut-free pesto in a ciabatta. On the hot side they do a hot chicken wrap that has built a real reputation throughout Richmond. They change flavours throughout the week – early in the week they keep it straightforward and not too spicy, with options such as barbecue chicken and then later in the week tandoori or piri-piri chicken. The third most popular line is the
smoked salmon with cream cheese and capers, and the brie, sweet-cured bacon and cranberry sauce is always a big seller. Even after the adjustments they made, there have been other surprises. “Lots of people like to mix and match for one thing, and then the different dietary requirements have been unexpected. The most popular bread we sell is the multi-cereal, but lots of people want gluten-free bread. Even our soups don’t have flour or dairy in because so many customers were saying they didn’t want it.” Interestingly, many of the decisions they have made since the shop opened have been based on more than gut-instict, but have been rooted in the sales analysis that their EPoS system has given them. Many sandwich bar owners argue that EPoS isn’t worth the investment for a single site operation, but Richard and Janet have found it really invaluable “We wouldn’t even have started the business without it. The till never lies: it helps to keep everyone on track with what’s popular and what isn’t; it shows me where I need to improve sales on some products and get rid of the dead wood. It’s told us, for instance, that some confectionery lines were not popular and we’ve got rid of them. It’s not expensive and the pay back is quite quick” Having achieved so much in their first year, what would they like to achieve in the second year. “Now that we have proven the concept, this year will be about investment into expansion, I would like to open a second and maybe third site.”
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CAFÉ/COFFEE BAR SANDWICH RETAILER OF THE YEAR AWARD M&S FAVOURS CAFE
M
&S Café grew strongly in 2012 and a key growth driver for the business was the introduction and roll-out of “Flavours from our Foodhall”, a new “only at M&S” café experience. The new Cheshire Oaks store that opened in Ellesmere Port in September 2012 is a shining example of the “Flavours from our Foodhall” café concept and is already the biggest selling café in the M & S estate. The 33 ”Flavours” cafés have an invitingly fresh and modern feel with customer flows designed to enhance the selection and purchase of food and drinks, so that customers can be inspired by the great food they expect from M&S and enjoy a more relaxed eating experience. The café environment and enhanced product offer have been successful in encouraging a broader customer base to visit, and across a wider range of meal occasions from breakfast, elevenses, lunch and afternoon tea, through to evening meals. The main element of this food offer is the wide-ranging sandwich proposition and M&S innovation and superior quality has been to the forefront throughout the extensive range of hot and cold sandwiches. Sales of sandwiches in Flavours Cafe have been strong, and volume stronger still with the introduction of the Baguette range at a price point of £1.50, offering customers great value and the chance to mix and match their flavours. In addition, the range includes many other sandwiches to suit all tastes – bloomers, toasties, focaccias, baguettes and ciabatta, as well as old favourites like the sandwich selection, and Count on Us and Gluten Free ranges. Indulgent or healthy, morning or
36 July 2013 SANDWICH & SNACK NEWS
M&S Cheshire Oaks flagship store
afternoon, the sandwich is a key component to the food menu throughout. Hot sandwiches have been a big favourite. The new Fuller Longer
Chargrilled Chicken Toasted Sandwich with roasted red peppers, launched in January 2013, is becoming a particular hot and healthy favourite, being both delicious, and having only 400 calories, and is now one of the fastest lines. The introduction of the new Kids’ “self select” range has also been a big success. The main element of the Kids menu is either a cheese or ham sandwich or sausage in a roll.
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EN-ROUTE SANDWICH RETAILER OF THE YEAR
S
hell forecourts are now a far more attractive proposition for customers with its new deli2go food offer. The company has spent millions of pounds transforming the UK business since realising in 2009 that the recession, coupled with its strategy of ‘quality fuel at competitive prices,’ would hit the profitable growth graph where it hurts. Hence a new strategy was required. Comprehensive research revealed that Shell needed to attract more motorists termed ‘Road Warriors’ – those who spend a considerable amount of time in their vehicles and look for good facilities along with food and coffee, when they stop. They apparently make up just 15% of
the customer base, but 50% of the profitability. In 2011, a new Conran-designed shop format was launched, along with the deli2go brand and a range of high quality food and drinks. The range includes gourmet fresh filled baguettes made on site to compliment the already best in class pre-packed sandwich offer. It also includes a range of Hot Wraps,
Panini’s, Toasties and even Hot Dogs in some locations. Later in 2011 Shell acquired 250 Total sites increasing the network by over 30%. These locations are now fully integrated in to the network with refurbished deli2go branded shops. To launch the new deli2go offer the company ran a campaign using the theme ‘Proud not to Serve Garage Food’.
TECHNICAL EXCELLENCE AWARD HELEN SMITH, TECHNICAL CONTROLLER, GREENCORE FOOD TO GO at BOW elen Smith's award was for the use of predictive microbiological modelling to support the determination of shelf life of chilled, ready to eat salads & sandwiches. She explains how this came about here. “Greencore Food To Go at Bow is a leading manufacturer of sandwich and salad products to the high street retailers. The site is an approved member of the British Sandwich Association and it was during an annual audit that I was set a challenge. How could I fully demonstrate full compliance against the EU Microbiological Criteria? The safety criteria stipulated in EU Microbiological Criteria for Foodstuffs EC Regulation No 2073/2005 (as amended) requires that products that can support the growth of L. monocytogenes are assessed to demonstrate that 100cfu/g would not be exceeded at any time during its shelf life. Whilst traditional reviews of historical data, process review and shelf life data studies go towards shelf life validation, none of these demonstrate the potential for growth and / or the speed of growth of L. monocytogenes under proposed storage conditions. Predictive modelling is recommended in the guidance notes provided to aid
H
legislation compliance*. I determined that the use of predictive modelling is an alternative, cost effective, method for demonstration of compliance rather than the challenge test option, particularly for businesses such as Greencore Food To Go, which have demanding launch programmes, numerous product varieties and market leading customer profiles. After a thorough consideration of alternatives, I chose to use the Combase modelling programme to support overall determination of shelf life for product with a shelf life of five days and more. This was based on the guidance recommendations and prior knowledge of the system. Combase (www.combase.cc) is a widely known internet based microbiological model open to use across the industry. Combase enables the user to input a number of product variables, for example Aw and pH, along with proposed storage (time / temperature) conditions. The model then provides an indication if growth is likely to occur under those conditions. If, at the end of the proposed life L. monocytogenes does not exceed 100 cfu/g, the product can pass that phase of shelf life assessment. Greencore Food To Go at Bow now uses microbiological modelling as part of
its shelf life validation process, it cannot be used in isolation (and can have limitations) but it does provide a useful tool towards overall assessment. For the site, this not only provides additional confidence in the assigned shelf life, it can also provide a demonstration of legal compliance. The model has also been used as a tool for use with complaints investigations (spoilage) and customer project work. In addition it has impacted on the early stages of development and ways of working during the NPD process. It is a useful and flexible method that can support existing methods for shelf life determination.” * Reference: Shelf life of ready to eat food in relation to L. monocytogenes – Guidance for Food Business Operators – published by British Retail Consortium, Chilled Food Association, and Food Standards Agency 2010
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WORKPLACE SANDWICH PROVIDER OF THE YEAR AWARD
S
odex’s delifresh brand is developed through a cross functional working group, chaired by Terry Caldicott, Senior Category Manager for Sodexo UK. The brand was re-launched in August 2011 following extensive quantitative and qualitative research within each of its operating divisions (Corporate Services, Healthcare, Education, Defence & Events). This provided the company with a real understanding of its consumers’ needs and aspirations from a sandwich brand. In addition, it commissioned a comprehensive set of research on consumer shopping behaviour utilising ethnography, ergonomics, eye tracking, semiotics and CREST data to better understand both the consumer need states and rationale for purchasing from certain outlets. Armed with the above information it then completed a range mapping & competitor review including:
• Number of SKU’s in range • Selling prices • Entry & exit prices (lowest & highest) • Sub categories (standard, premium, healthy etc) • Fillings • Carriers – wraps, rolls, Panini’s, bagels, flatbreads, skillets • Mix of hot V cold products • Packaging - card skillets, thermoform, flow wrap, sofa pack The brand was then developed to meet the needs of three core outlet types – coffee shops, office environment, and manufacturing. Packaging was developed to capture the essence of the brand, which is fresh but convenient. All packaging clearly shows GDA information, incorporating a traffic light system to allow consumers to make a quick informed choice when shopping the fixture. Innovation has also been an important
factor in our success with the introduction of a sandwich of the month and sandwich of the season, along with products being endorsed by Matt Dawson, the England rugby player and Levie Roots, with its signature Reggae Reggae sandwich. The brand is also supported by its ReMAX (Retail Maximisation) programme which educates site managers on the benefits of delifresh, as well as ‘must stock’ products, and aims to improve overall availability in sites. Point of sale material, including chiller headers, shelf strips and pricing decals, bring the brand to life, along with promotional activity to link additional categories such as soft drinks and crisps to increase the overall consumer experience. The combined work undertaken resulted in sales growth of 28% year on year.
SPECIALIST SANDWICH BAR CHAIN OF THE YEAR AWARD
P
ret A Manger was awarded the ‘Specialist Sandwich Bar chain of the Year’ award as a result of its high-standards and continued growth. The judges were particularly impressed with the way the company has continued to maintain and drive high standards across all of its shops and it undoubtedly provides a benchmark that many others in the industry still strive to follow. The company has successfully maintained its leading position on the UK high street and beyond and it now has 294 shops in the UK alone. During 2012 it
opened nineteen new shops in the UK, eleven shops in the USA, two in Hong Kong and four new shops
38 July 2013 SANDWICH & SNACK NEWS
in Paris. Meanwhile, it is continuing to grow this year, planning to create
approximately 1,000 new jobs, of which at least 500 will be in the UK. Its trading figures also remaIn impressive. In 2012 sales were up 17% from £377 million to £443 million, with sandwiches making up 24.4% of volume and 39% of value sold in its shops. In value terms, the sandwich category grew by 12.3%. The company remains committed to mainting high standards, using natural ingredients and avoiding preservatives and obscure chemicals. Its sandwiches are freshly made throughout the day in kitchens in almost all of its shops.
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BAKERY SANDWICH SHOP OF THE YEAR AWARD
T
he launch of the Greggs the Bakery concept in June 2012, on the same street in Gosforth that John Gregg opened his first small shop with a bakery at the back in 1951, takes Greggs back to where it all began 61 years ago. The aim has been to recreate the atmosphere and product range of a traditional local baker’s shop, within a contemporary setting. Following the success of the first Greggs the Bakery shop, a further ten shops were refitted to this new format in the last quarter of 2012. Initial findings are continuing to influence the 2013 roll out. Customer research and detailed competitor analysis has shaped a product range which not only retains the best loved products that customers can purchase in Greggs’ “food on the go” shops, to make sure loyal
customers can still find their favourites, but offers new bread and confectionary lines which are baked or finished in the shop, creating a real sense of bakery theatre, tempting new customers to take a fresh look at the Greggs offering. The Bakery range has been designed to maximise sales across all times of the day. Breakfast comprises great value breakfast rolls, savouries,
pastries and porridge. The lunch offering has been extended to include “irresistibly tasty hot ciabatta sandwiches” which are prepared to order. Take home treats include artisan breads, whole stone-baked pizzas and a sweet range which has been extended and re-worked to incorporate some old bakery favourites, as well as some great new innovative products. The Giant Cupcakes, for instance, have been a real success, handmade by a specialist team in our regional bakeries. The concept provides the ultimate treat from “the Home of Fresh Baking”. Greggs believes the innovation that the Bakery concept represents has enhanced the bakery industry as a whole; by bringing traditional bakery shops with a modern twist to the high streets, it aims to encourage new customers to shop locally.
NEW SANDWICH PRODUCT OF THE YEAR AWARD (PRODUCT/EQUIPMENT CATEGORY)
F
oodservice Centre (FSC) develop, source and implement new products and concepts on behalf of a wide selection of clients. They specialise in the arena of ‘food on the move,’ be it chilled, ambient or hot, and their customer base varies from en-route operators, to out of town department stores and town centre outlets. In 2012 FSC introduced a new method of providing ‘ready-made’ sandwiches, which allows customers to create their own finished product through choices of breads and fillings. The end result is a much fresher sandwich, which is always of consistent quality, throughout any country. Cost Effective & Higher Quality Outlets can manage stock better by baking at intervals throughout the day and topping-up with fresh bread as and when they need. The bread is fresher, more varied and the shop or cafe is filled with the aroma of the fresh baking.
40 July 2013 SANDWICH & SNACK NEWS
The high-quality fillings are displayed in a way that customers can view the selection and see the variety of fresh, premium ingredients. People’s food choices are influenced by what they see and smell and this concept optimises the products’ sensory appeal. Packaging and printing costs are minimised. The nature of the offer means customer interaction is increased, thereby increasing opportunity to generate increased sales. Staff training is minimal and basic, focusing on upselling opportunities.
Operators can tailor the product offer based on sales by ordering more of the popular breads and fillings – yet provide a wider choice by offering the whole range. This concept takes very little in terms of space and investment. There should be a freezer, simple oven and chiller, and a display cabinet is beneficial but not essential. Foodservice Centre can support any launch by developing suitable fillings for the given market and arranging for these to be manufactured at a central location. They are made and distributed with all food safety and quality standards managed on behalf of the customer. FSC provide staff training, advice on marketing and all operating manuals and record sheets. Part of the service can also include launch support and on-going in-store quality checks. The concept is said to be ideal for multi-site operators, is achievable on a small footprint and requires only low level of food handling skills.
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“
I would like to thank your team and yourself for an excellent association which truly cares for its members.
�
Michael Curley. The Buffet Shop Ltd. Helensburgh
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 July 2013 41
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SANDWICH CONVENIENCE RETAILER OF THE YEAR
W
aitrose had an extremely successful year with its Little Waitrose convenience store format, adding 12 new locations to its total of 38 shops. It first entered the convenience sector in 2008, but only launched the new format in January 2011 in Old Brompton Road, Kensington. Meanwhile, sandwich sales increased both by value and volume in the extended and new look sandwich footage. Judges commented: “During the last year, Little Waitrose has achieved impressive year-onyear sales growth in volume and value, helped by
successful new product and promotional activity.” Buying Manager, Food to Go, Yseult Carroff-Richeux said: “After our very
successful relaunch of Good to Go, this award is the icing on the cake. “We know our customers love buying their lunch in
our Little Waitrose format and it is fantastic to see the work of the Commercial, Brand and Convenience teams being recognised through this award.” Waitrose was also Highly Commended in the New Sandwich category for its Good to Go World Flavours Tuna Greek Salad Wrap. In terms of new products and innovation, 2012 saw a Jubilee range of British classics and the launch of a World Foods range, inspired by the street food revolution. Christmas also saw traditional favourites being translated into something new and exciting, including a Three Bird wrap launching as a market first.
NEW SANDWICH PRODUCT OF THE YEAR: INGREDIENTS CATEGORY
L
eading British ingredients specialist Beacon Foods completed a memorable double by winning the New Sandwich Product of the Year Award for the second year running. The innovative Brecon-based company won the award, sponsored by International Sandwich & Snack News, for its mushroom, tarragon and Madeira pâté. Last year, Beacon Foods was victorious with its beetroot, mint and pomegranate relish. The winning pâté was the idea of Lynne Skyrme, Beacon Foods’ regional sales manager for Ireland, Wales and South West England, who accepted the award from celebrity chef JeanChristophe Novelli. The recipe, developed and perfected by new product development manager Ian St John, includes closed cup mushrooms, cream cheese, onion, unsalted butter, Madeira wine, salt,
42 July 2013 SANDWICH & SNACK NEWS
coarse black pepper and tarragon. “I'm always searching for new ways to add a touch of indulgence to sandwiches and this pâté offers just that,” said Lynne. “It’s creamy, mellow and extremely rich in flavour, a perfect sandwich filling. “Each ingredient complements each other wonderfully, beginning with the base taste of fresh mushrooms and cream cheese and building to the
delicate sweetness of the Madeira wine and light note of tarragon. The pâté is rounded off by a distinct warmth from the black pepper. "An excellent vegetarian option, with a vast range of application capabilities, the pâté can be used as a hot or cold eating option within the sandwich industry, as well as being suitable for pastries, party food, pasta and snacking products.” Beacon Foods is now in the process of marketing the pâté to sandwich manufacturers and the café culture sector, with initial feedback from customers very encouraging. “Everyone who has tasted the pâté loves it,” added Lynne. A family business established in 1993, Beacon Foods employs around 100 people and is a leading specialist producer of roasted and char grilled vegetables and fruit ranges, relishes, chutneys, sauces and compotes.
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BASKET THIEVES BEWARE Bakers Basco Limited industry leader in bread basket asset management and recovery in conjunction with Ravensbourn Container Systems Limited are spearheading a joint initiative to combat the theft of plastic bread baskets by illegal recyclers or plastic material thieves. The industry loses millions of pounds worth of baskets each year, stolen by criminal grinding companies, who grind-up the baskets and sell on the illegally obtained PP material for reprocessing. The difficulty the industry faces is unless these thieves are caught in the act it is difficult to prove that the resultant re-grinds or compound was originally bread trays. To combat this problem Bakers Basco Limited and their suppliers, Ravensbourn Container Systems Limited, have introduced a special additive to the PP material at the manufacturing stage, which will clearly identify
where the material originated and will enable the company to prosecute offenders. This additive is visible and can’t be removed from the PP material by compounding and still effective when diluted many times. Companies running legitimate business will have no interest in purchasing materials containing these specialist additives. Bakers Basco will prosecute any company or individual that is found illegally recycling its equipment.
Ravensbourn Container Systems Limited sales@ravensbourn.co.uk www.ravensbourn.co.uk 01283 500 525
Bakers Basco Limited recovery@bakersbasco.co.uk www.bakersbasco.co.uk 08000 327 323
To advertise call Paul Steer on 01291 636342 July 2013 43
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THE SANDWICH MARKETING AWARD competition and a monthly email that was opened by 25% of the 27,000 people it was sent it to. Furthermore, the specific campaign section on Pret.com received around 15,000 views over the campaign period, which helped further spread the “For Goodness Sake” message. The campaign effectively communicated core values using a variety of creative visuals and an integrated marketing campaign through combining both traditional marketing and social media. It also aimed to encourage debate and consideration about food and ingredients.
P
ret A Manager won the award for its “For Goodness Sake” campaign. Running in Spring 2012, the campaign really captured the company’s ethos, focusing on its use of fresh, natural ingredients. It was also one of the most ambitious to date in terms of its shop impact and customer outreach and the company saw an uplift of 400,000 salads and about 100,000 additional fruit pot sales during the period the campaign was running, as a result. In addition, Pret’s Facebook community increased by 33%. This was mainly driven by the campaign
SANDWICH MANUFACTURER OF THE YEAR
B
radgate Bakery is a subsidiary of Samworth Brothers and manufactures over 130 million sandwiches a year from its Bakery on the outskirts of Leicester, where it employs over 1,200 people. This year the company celebrates its 20 Year Anniversary – a milestone which gives the opportunity to reflect on the enormous changes made since it first started making pre-packed sandwiches in a small production facility in Leicester; some of the original employees are still with the company. Over the past three years the company has invested over £10m in the Bakery, to further improve the facilities, develop staff and to increase the production capacity, with the addition of three new lines to meet the growing demand for sandwiches. Quality is at the heart of its business and the site continually strives to improve product quality and food safety performance. 2012 saw the introduction of a number of key initiatives focused around four key areas: 1: Introduction of new product
44 July 2013 SANDWICH & SNACK NEWS
formats and routes to market – adding complexity but delivering customer needs. This included exploiting the opportunity of Tesco.com for products outside of the core business of pre-packed sandwiches through the introduction of an “Easy Entertaining” range of sandwich platters, delivered direct to depot via Bradgate’s Cold Call van operation, which then are delivered direct to the customer via Tesco.com vans; 2: A full strategic review of the
hygiene structure and cleaning methodology was carried out in 2012. This included a critical assessment of equipment design resulting in a strengthening of the hygiene management team to provide 24/7 cover; and the development of a campaign style cleaning regime with clear staff accountability by line / process; 3: Capital investment in key areas of process capability to improve product consistency: ■ Protein slice quality - this has significantly improved the presentation of the sliced profile chicken within products; ■ New cutters and aligners have reduced ingredient wastage and significantly improved cut surface presentation; ■ Significant time has been spent working to develop depositor heads /nozzles that gave improved mix coverage. 4: Introduced quality KPIs for the production team to improve customer complaints / product security.
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Website www.mpe-uk,com
To advertise call Paul Steer on 01291 636342 July 2013 45
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NEW SANDWICH OF THE YEAR (COLD EAT CATEGORY) FULLER LONGER SMOKEY CHILLI BEEF & CHEESE WRAP (£3.75). Beef marinated in a smokey pepper dressing with low fat Cheddar cheese, chipotle chilli coleslaw, smoked paprika and chipotle chilli chutney, sweetcorn and lettuce wrapped in a soft flour tortilla. Launched in January 2013, the Fuller Longer Smokey Chilli Beef & Cheese wrap was developed in response to research carried out on behalf of Marks and Spencer last year; customer insight suggested the range would benefit with additional flavours that targeted men in particular. Therefore this product was developed with the male consumer in mind. The wrap has built on the success of the Fuller Longer Jerk Chicken wrap,
which it has already overtaken it in terms of sales, and in fact is now the third most popular of all M&S Health products, on average selling over 8,000 wraps per week since it was launched. It also scored a very impressive 8 at Campden where the judges described it as “a great,
substantially sized lunchtime eat which you
would make a special visit to M&S to purchase”. The Fuller Longer range was launched in 2010 and is exclusive to M&S; it was developed with expert advice from scientists at the Rowett Institute of Nutrition and Health at the University of Aberdeen, renowned for its groundbreaking research on effective weight-loss. All products in the range are full of protein and can be included as part of a weight loss or weight maintenance diet. There are currently five Food on the Move products within the sandwich range. This is the second year running M&S has been awarded the best New Sandwich gong; last year’s award went to the M&S Ultimate Chicken & Mango Sandwich, developed as part of the top tier sandwich range.
NEW SANDWICH OF THE YEAR (HOT EAT CATEGORY)
U
pper Crust’s Hog Roast & Crackling Baguette was launched in October2012 as part of a new range of ‘limited edition winter baguettes’. Packed with British pork, it satisfies demand from consumers with both traditional tastes and those looking for something that stands out from the norm. A hearty, filling baguette to suit Upper Crust’s customer base of time-pressured travellers as they inevitably wait on cold station platforms. It is made fresh within Upper Crust’s “famous” three-hour freshness rule and served warm with Bramley Apple Sauce. Originally launched as part of a limited edition range, this product has proved to be a seasonal favourite that will return next year.
46 July 2013 SANDWICH & SNACK NEWS
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Moy Park heads up new Marfrig European reorganisation GLOBAL food company Marfrig has said that its UK based business Moy Park will take responsibility for the leadership and management of Marfrig’s operations in Europe, as part of a European reorganisation of the Marfrig Group. The new organisation will bring together the European business units of Keystone Europe, Seara and Marfrig under the direction of Moy Park, making Moy Park responsible for business turnover in Europe of around £1.5 billion. The restructure has been introduced as part of Marfrig’s strategy of becoming a leading global food company with a strong presence in its core markets. According to Nigel Dunlop, who has been appointed as Moy Park Europe CEO, the purpose of this new and more integrated organisation will be to build on the core strengths and
capabilities of each of the businesses currently operating across the UK, Ireland and Continental Europe for the benefit of its customers and consumers. Mr Dunlop continued, “We believe that by bringing together the business units and functions currently operating across Europe, we can make better use of the respective strengths of each to better meet our customers’ expectations for innovative, high quality and affordable consumer products.” Importantly as part of this change,
the business has appointed Moy Park’s current Director of Technical and Food Safety, Ursula Lavery to join the Moy Park Executive Board as Technical Director Europe with responsibility across the new enlarged European business. The current Moy Park headquarters in Craigavon, Northern Ireland will become responsible for the new, combined European business providing central support including Finance, Information Systems, Supply Chain, Procurement and Human Resources. The reorganisation brings with it operational capability for Moy Park in beef as well as poultry production and a range of other food products. Importantly, the new organisational structure will enable Moy Park to open up opportunities for its customers to access the wide range of Marfrig products currently being sold in other international markets.
To advertise call Paul Steer on 01291 636342 July 2013 47
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L ABELLING NEWS FOCUS
New FoP labelling guidelines will put some sandwiches back in the ‘red zone’ The new government Front of Pack labelling guidelines, with ‘changed goalpost’ salt targets will see some already reformulated sandwiches slip back into the ‘red zone,’ with consumers now on high alert
S
andwich manufacturers face the prospect of having to reposition already reformulated products back in the red traffic light zone, following the publication of the government’s front of pack food labelling guidelines. Under the latest guidance, products containing 1.8g or more of salt per portion qualify for red traffic lights, whereas previously the recommended level was 2.4g. The new voluntary front of pack labelling guidelines, which, other than the salt issue, appear to be broadly welcomed by most sandwich manufacturers, use a combination of colour coding and nutritional information with percentage Reference Intake figures to show how much salt, fat and sugar, and how many calories, are in each product. The Department of Health says that a number of major brands including MARS UK, Nestle UK, PepsiCo UK, and Premier Foods have announced that they will join all the major retailers - including Sainsbury’s, Tesco, ASDA, Morrisons, the Co-operative and Waitrose - in adopting the new labels. Although the Department of Health recommendations were agreed in March, the published guidelines have dashed sandwich industry hopes of a late reversal. There are two concerns. Firstly, as already reformulated products move from amber back into red again, consumers will now view them as unhealthy, without understanding the new criteria. The second issue is that the industry has already gone to extremes on reducing salt and taste is being compromised.
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‘Setting salt thresholds at these levels means a huge number of trusted, everyday sandwiches fall into the red, ‘danger’ zone. This surely can’t be good for either consumer perception of sandwiches or for the sandwich industry as a whole’ Matthew Raynor, MD, Raynor Foods Steve Davey, Foodservice Centre’s technical director, said: “Whilst we agree that a uniform scheme for front of pack labelling will give consumers clarity and something that they can recognise throughout different
retailers, changing the goalposts at the same time will surely lead to confusion. “As an industry we’ve been working hard to reformulate recipes, reduce salt levels and come out of the
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To advertise call Paul Steer on 01291 636342 July 2013 49
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L ABELLING NEWS FOCUS
‘As an industry we’ve been working hard to reformulate recipes, reduce salt levels and come out of the ‘red zone’ but some products will fall straight back in.’ Steve Davey, FSC’s technical director ‘red zone’ but some products will fall straight back in. The job of informing consumers that it’s not the case that we’re adding salt, but simply the government changing criteria, will be hard enough, especially at a time when more visible changes are happening.” Raynor Foods’ managing director Matthew Raynors added: “Our suppliers use salt at the minimum level required to meet the needs of the ingredient, whether that be in terms of taste or ensuring that the freshness and shelf-life of the ingredients isn’t compromised. “Consumers certainly need to be given information as to what is in the products they buy, so that they can make informed choices, but setting salt thresholds at these levels means a huge number of trusted, everyday sandwiches fall into the red, ‘danger’ zone. “This surely can’t be good for either consumer perception of sandwiches or for the sandwich industry as a whole. It is important to eat a balanced, healthy lunch and a sandwich provides just that if it is made with quality, nutritious ingredients. Given the choice, what would the public consider healthier? A nominally high-salt, but
50 July 2013 SANDWICH & SNACK NEWS
authentically tasty, traditionally-made product ,or a low-salt version made with a range of extra additives and preservatives to try and meet the flavour profile of the real thing? Adelie Foods’ technical director, Peter Cleghorn commented: “There has been a change to the salt threshold to bring it in line with those of the other nutrients at 30% and this does mean that there may be more red traffic lighted salt in the nutrition table on back and front of packs for sandwiches. “However, Adelie, along with most large producers, has been working to reduce salt in our sandwiches over the last few years, in an attempt to achieve government 2010 and 2012 targets. “Through the BSA trade association, we are participating in the Department of Health consultation on salt reduction; however, we do
recognise that some ingredients and combinations of ingredients (for instance ham and cheese in toasted sandwiches or in Panini, or smoked salmon and soft or cream cheese) will present particular difficulties in reducing further. “Adelie welcomes the Front of Pack consolidated format for traffic-light colour coding of nutrients, and is a signatory for this Responsibility Deal pledge, alongside many other major manufacturers and retailers. We have been colour coding nutrition for some years, and the agreement of a consolidated format should give consumers a consistent approach across all categories and retail outlets.” Meanwhile, the Department of Health has started discussions with the sandwich industry industry on the next round of salt targets for packaged sandwiches, as well as for the foodservice/sandwich bar sector. The British Sandwich Association Association is currently liaising with members over the viability of their proposals, which would add maximums to the current targets. The final word goes to Raynor Food’s Matthew Raynor, who said: “The government’s recommendations on what now constitutes a low, medium or high level of salt in a product has potentially negative ramifications for the sandwich industry. Salt is a key constituent in many of the best-quality, traditionallymade ingredients that we use in our sandwiches. “We have worked with a number of our suppliers to reduce salt levels in individual ingredients but have found that making significant reductions to try and meet these lower levels results in products that don’t taste right. For example, a low-salt ham essentially tastes like pork – not something a consumer would recognise as ‘real ham’. If consumers are offered a product that doesn’t taste ‘real’, they simply don’t buy it.”
‘We recognise that some ingredients and combinations of ingredients (for instance ham and cheese in toasted sandwiches or in Panini, or smoked salmon and soft or cream cheese) will present particular difficulties in reducing further.’ Peter Cleghorn, technical director, Adelie Foods
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PACKAGING/L ABELLING
Planglow Adds Roll Label and Heat Seal Bloomer Pack to Deli-Style Gastro Collection PLANGLOW has launched a fold-over Roll Label and Heat Seal Bloomer Pack in its Gastro Collection. The new 1,000 per roll, matt-finish Gastro Roll Label extends the deli-style aesthetics of Planglow’s popular Gastro range to longer-life produce. It also provides a built-in break seal and additional overprint space because of the large fold-over ‘L’ shape design, a chalkon-slate effect framed panel for displaying core product detail on the front of the pack or wedge, plus a second larger panel that sits on the reverse. Created to work with Planglow’s market leading labelling software LabelLogic, - the labels may be simply and speedily overprinted with whatever information the food provider requires, including nutri data, barcode and other information. Supplied flat packed in boxes of 500, the fully home compostable Heat Seal Bloomer Pack provides a stackable, space efficient and longer-life packaging solution for square cut sandwiches and snacks - even in small volumes, says the company. Rachael Sawtell, marketing director for Planglow, said: “We launched our Gastro range last December to help food providers build a value-adding, premium presentation. Our latest additions do just this while specifically addressing longerlife produce. And, as with the rest of the Gastro collection, both new items further highlight a use of artisan ingredients and methods which is very popular with consumers at present, especially in the wake of the horsemeat scandal”. The pack can be used to differentiate between ranges, as well as lending produce professional high street appeal. Food providers can also finish with either the Gastro Roll Label or 16 per sheet Gastro Small Label. Featuring the signature chalk-on-slate effect and bold plant design of other items in the Gastro collection, the interior shares the laminated rustic kraft finish of this and other Planglow packaging ranges. The Gastro Heat Seal Bloomer Pack also features Planglow’s pioneering bio
laminate, which both lines the pack and also acts as the large viewing window, offering a superior barrier against leaks and seeps and safeguarding freshness overall. And as the laminate is plant based, it can be disposed of in a waste water environment (home compost) meaning disposal is not limited by local waste collection services. In fact the Bloomer Pack also joins Planglow’s Fresher for Longer range too - products that combine the bio laminate with structural enhancements to extended shelf life of produce and further divert food waste going to landfill.
There are now 15 items in the Gastro collection including wedges, deli paper, snack cube, salad and tortilla packs, bags, labels and stickers.
RAP launches three innovations at Pro2Pac RAP unveiled three innovative new products at the recent Pro2Pac packaging show. BagRap is a paper and film laminate, designed for use with squarecut sandwiches, bloomers and other speciality sandwiches, described by the company as “a beautifully simple design that gives a high-end look to speciality sandwiches, bakery and confectionary, but is substantially cheaper than similar equivalents”. AirRap has been designed to take hot food from point of packing at the
manufacturers to store, display, oven and then customer – all in one process. It combines paper and film laminate and represents a revolution in food packaging, it says. Finally, RapTray is said to be the world’s first hermetically sealed, modified atmosphere carton food tray, and its potential is already being realised not just in the food-to-go market but also in chilled meals. The innovations follow on from the investment of €6 million in its manufacturing facility in Ireland.
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L ABELLING
New food labelling software released GW Thompson Ltd showcased the latest release of its Food Labelling Software ahead of general release on 1st July. Gary Thompson, director, details new developments for the sandwich industry
T
he latest version of GW Thompson Ltd food labelling software has been two years in the making to ensure that it met its objectives. Developing the labelling software is an ongoing process that has taken many years and lots of incarnations to get to the current version. The software is usually updated because of one of three reasons: changes in technology, new legislation being introduced and Customer feedback. All of these factors have played a significant role in the construction of the latest release - Version 14. Listening to our customers has ensured that Version 14 is now significantly easier to use than previous versions, with Wizards to help create products and recipes, and probably the easiest to use, and most functional on screen label designer on the market. Simply drop the elements you require onto your label, which are all selected from a simple drop down menu which includes Nutrition panels, Front of Pack panels, GDA swatches and of course all the other items needed to produce great looking labels. The software will even automatically list the allergens in the correct place amongst the full list of ingredients if required, which may then be formatted quickly and easily accordingly to rules imposed by forthcoming legislation. The software allows for the printing of 1D and 2D barcodes including QRcodes, which are becoming more and more popular for marketing purposes, and printing labels is now quicker due to the new technology incorporated into the software. The three variants of the software are designed specifically to provide solutions for sandwich bars, Contract caterers and manufacturers respectively. Each has features tailored to the users needs and changing to a different variant as circumstances change is achieved simply by flicking a switch. Partnerships developed with hardware suppliers over the years have ensured that the software works with any printer that has a windows printer driver, can be used in print and apply environments and may
52 July 2013 SANDWICH & SNACK NEWS
even be used to print directly onto flowwrap or used with Continuous Inkjet printers to spray straight onto cardboard wedges. Exciting new developments with colour roll label printers now allows for affordable full colour printing on customers’ premises, which will of course be of particular interest for those wishing to print colour on front of pack panels. If all this wasn’t enough, the software can be opened up to three further levels simply by flicking a switch providing Sales Order Processing, Purchase Order Processing and Stock control in one central easy to use system building to a complete ERP solution. Entering sales orders will automatically generate Production sheets, MRP reports, Delivery notes, invoices, Label print
queues and numerous management reports. Amongst the many features are product rotation, delivery scheduling, costings and telesales. All reports can be custom designed by the user, reports can be emailed straight from the system. The software is fully networkable and updated live from mobile devices if needed. The software links to our CRM-eMarketing software can be made to work with third party providers that require EDI links (such as RBS and Fourth) or linked into e-commerce websites and ordering websites operated by the customer. For a more comprehensive look at the each of the features visit www.youtube.com/user/gwthompsonltd or phone 01708 767946 for more information.
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PACKAGING NEWS
Waitrose cuts Good to Go range packaging WAITROSE has relaunched its Good to Go range of 190 snacks and sandwiches with packaging reductions totalling 25 tonnes per year. The move is part of its strategy to cut packaging volumes in half by 2016 with three major changes to product ranges, together saving nearly 100 tonnes of packaging each year. Changes to the food to go range include increasing the size of the clear window on sandwiches to allow better visibility of the product, cutting 11 tonnes of packaging per year. Preprinted bags for fruit portions have also been developed, saving 60 per cent of the weight by taking off the label. Other changes include the relaunch of The Menu from Waitrose range of prepared meals with a full redesign and packaging update for all of the 49 products within the range. The width of the
sleeves on the outside of the products has been decreased, resulting in a reduction of 33 tonnes of packaging per year - equivalent to a 20 per cent overall weight saving. It is also the first time that a retailer has introduced aluminium trays, lacquered both internally and externally, for ready meals achieving a more attractive, earthenware appearance. Customers can cook and serve the meals in the same tray and are still able to recycle it after use. And - after being introduced for mince and diced meat in 2010 - ‘flow wrap’ packaging has now been gradually rolled out for all meat including lamb and pork. Waitrose Packaging and Reprographics Manager, Karen Graley said: “We are always working hard to reduce packaging where we can, to decrease the waste
reaching our customers’ bins and ensure they can recycle as much as possible. Relaunching a range is a fantastic opportunity to do
this and cutting packaging by nearly 100 tonnes per year is a great result to have achieved on our journey to halving packaging by 2016.”
Huhtamaki fire up customers’ imagination
Chadwicks pre-cut lids for First Milk Quark pots CLONDALKIN Group Company Chadwicks has produced high quality pre-cut-lids for First Milk’s recently launched new product development, Lake District Dairy Co. Quark – available in three flavours, Original, Lemon and Vanilla. Chadwicks worked closely with First Milk and their other packaging partners in order to develop a colour matched lid that provided consistency with the existing pot labelling which is printed using a different print process.
HUHTAMAKI UK says it is firing up the imagination of its customers with its brightly coloured double wall textured Enjoy cups. The range of hot cups has inspired one operator to decorate his café in the colours of the cups and another to wrap its fleet of vans with pictures of the Enjoy range. The vibrant range of Enjoy cups comes in four modern colours – ‘Hot Cerise’, ‘Zesty Orange’, ‘Nice ‘n’ Natural’ and ‘Citrus Lime’. Featuring an embossed, contemporary ‘bubble’ texture, which not only offers enhanced insulation properties, the cups also provide an improved grip to make them feel more comfortable to hold – perfect for drinking on-the-go, says the company. It also features a cheerful ‘smile’ logo. When Harry Walsh–Jones bought a run-down coffee shop in Suffolk, to run with his family, he had a clear
vision of what he wanted to achieve with it. Whilst the family team had an idea about how they wanted the coffee shop to look, they couldn’t all agree on one concept until they visited 3663’s trade show in Newmarket. The first things that caught their eye, on arriving at the show, were Huhtamaki’s Enjoy cups and they were immediately inspired by the ‘Hot Cerise’, ‘Zesty Orange’, ‘Nice ‘n’ Natural’ and ‘Citrus Lime’ tones. Harry explains what happened next: “What struck us all was how good the colours made you feel – they really reflected what we were trying to convey in the coffee shop. In addition, the cups felt nice to hold and retained the heat of the coffee excellently. We took samples of the cups away with us and Huhtamaki supplied us with the pantone references so we could match the paint for the shop with the cups!”
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PACKAGING NEWS
Anson launch Artisan 2 Tortilla ANSON, a leading independent provider of packaging to the foodservice market, has launched Artisan 2 Tortilla, the latest addition to the awardwinning Artisan family of products, which also includes Artisan U and Artisan 2. The new product has been inspired by the healthy eating trend and in particular, freshly produced wraps ‘on the go’. The emphasis is on minimal use of plastic packaging which highlights freshly produced food. The product, made in Anson rPET50, displays the Tortilla Wraps vertically, protecting the integrity of the wrap with an individually designed Kraft bag from Dempsons, fashioned to maximise the impulse purchase appeal of the food produce by the inclusion of a large PP window.
Steve Campbell, Anson’s Business Manager, said: “We have experienced fantastic interest in the Artisan concept and have been delighted with the market response to the products included. In its first year we have sold in excess of 2.5 million pieces
Solo Cup adds 26oz heavy-duty container SOLO Cup Europe’s Heavy Duty Paper Food Containers are now available in a new 26oz (769ml) size, ideal for soups, porridge, stews, pasta and noodle dishes. Phillippe Payras, sales and marketing director says: “We know from our recent Soup Report that customers need a good range of sizes to choose from and the new 26oz size fills the gap between traditional 16oz and 32oz containers.” The container is made from double poly paper with the option of economical translucent Polypropylene lids or the vented paper lids. Offered in plain white or the DELIcious generic design, the containers can also be bespokebranded for longer runs. They are microwaveable (with lid unclipped) and will also withstand refrigeration and freezing.
54 July 2013 SANDWICH & SNACK NEWS
and are confident that the trend toward packaging aimed at home produced/authentic food will assist further success for this new concept.” Anson celebrated 40 years of business in May this year, and offer a wide range of services for the
foodservice and retail markets, including a wide range of ‘off the shelf packaging’ for the “Food on the Go” market. Dempson Crooke Ltd was founded in 1948 and is a leading, independently owned UK-based manufacturer of various forms of paper bags & wrapping. Anson, based in Cambridgeshire U.K, leads the way in sourcing UK post-consumer rPET, manufacturing high quality sheet to ensure that all of their products meet the needs and demands of the environmentally aware consumer, it says. More packaging launches are planned this year. Sandwich & Snack News will have further information in coming months. www.ansonpackaging.com Tel: 01353 742172
Mr Crumb launches frozen wraps and panini range HANDMADE food manufacturer Mr Crumb has moved into the frozen hand held snacks market, launching a range of frozen wraps and panini products under the Mr Deli brand name. The initial range includes chicken fajita, chicken curry and beef tex-mex flavour wraps. The Irish-based company, which was nominated for Irish Exporter of the Year 2012, hand manufactures all its produce, which is made from locally sourced ingredients. “We’re really excited to be launching the Mr Deli range. It will be trialed in a number of European retailers including ASDA
in the UK,” says director Jason Coyle. The move in to hand held snacks marks the continued growth of Mr Crumb, with the company already acting as a key development hub for a range of products for several retail partners in both the UK and France, with some of their private label products recently winning in the 2013 Grocer Awards. In 2006 the company opened a 35,000 square ft. factory in Ireland to specifically target growth in export markets and now, with a staff of 70 full time workers, produces over 2000 tonnes of product a year.
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To advertise call Paul Steer on 01291 636342 July 2013 55
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SUPPLY SIDE
McDonalds signs up to Freedom Food pork MCDONALD'S has changed its pork supplies to 100 per cent Freedom Food pork from farms meeting standards set out by the RSPCA. Its offer includes a number of bacon and sausage based sandwiches, wraps and muffins. All pig farmers that supply the company are now required to provide bright, airy environments, bedded pens and plenty of space for pigs to move around in, the company said. A poll of 2,000 people carried out on behalf of McDonald's found almost three-quarters prefer to buy food produced from farms with high welfare standards in place. People rank price, animal welfare and traceability of products as the top factors influencing buying decisions, the survey revealed. Warren Anderson, vice president, supply chain at McDonald's UK, said: 'Not only will our move to Freedom Food pork make it easier for people to make affordable, ethical choices on the high street, we hope that more of Britain's pig producers will have the confidence to invest in the future and adopt the RSPCA's higher-welfare standards on their farms.' Meanwhile, Raynor Foods’ pork supplier Wicks Manor Pork at Tolleshunt Major, Maldon, is expanding after receiving orders from
a chain of stores in the Caribbean and in the Middle East, a result of attending HOFEX, a major food fair in Hong Kong. “There is a huge demand in Asia for quality pork that is fully traceable, a
Sandwich van deliveries on the increase WHILST the high street continues to suffer more and more, purveyors of food are increasingly realising the benefits of ‘going mobile’, it seems. Sandwich van deliveries to the workplace are on the increase and are undoubtedly a good way of creating a captive audience, brand awareness and increased income. Would-be van customers appreciate the lower overheads and the fact that you can tweak the round as your customer base changes, making the most or the trading hours available during the day. This can also be supplemented on evenings/weekends by attending sporting events and other venues. Vince Vollans, Jiffy Trucks Customer Service Manager, confirms: “We hear on a daily basis from our customers that whilst the shops are a struggle, the vans continue to prosper and return good
56 July 2013 SANDWICH & SNACK NEWS
profits.” Jiffy, in fact, has a lot to shout about at the moment as they have just had the full range type tested by the VCA, achieving whole vehicle type approval on all the range, as well as launching two new models - the Panino 2 and Bocado 2. Vince adds: “Type approval has been a long slog but well worth the effort. All specialist vehicles registered after April the 29th this year, should by law have it. We believe that we are the only manufacturer of our kind to have embraced it, so our customers can be 100% sure that they will be driving a vehicle with a conversion that’s fully compliant, insurable and will be able to pass the first MOT in 3 years’ time as the V5 will state ‘food truck’.” See page p69 for a full review of the new Jiffy Panino 2.
product that we can offer,” said partner Fergus Howie. Buyers’ confidence was boosted after Wicks Manor scooped the Pig & Poultry’s Food Chain Marketing Award for the Pig Industry. “The British pig industry has been in crisis for months with some pigs being bred and reared in excellent conditions then sold at a loss,” said Fergus. “This is unsustainable. We have been selling sausages, burgers and gammon from home reared pigs for over 10 years and whilst we have great stockists in the UK we now need to sell our pork where we can receive a fairer price for a quality product.”
NEXT ISSUE’S FEATURES September Issue 147 Editorial/advertising deadline: September 10th Publication date: September 20th Lunch! Show preview: A comprehensive look at what’s new at our favourite show of the year. Sandwich Cheese: a look at some of the latest products on the market. Soups and hot products: provenance and quality remain the key words for this sector. Sandwich meats.
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INDUSTRY FOCUS
First Milk targets the sandwich industry with new added-value products
F
irst Milk Foodservice, a supplier of added-value dairy products, is becoming a company to be reckoned with in the sandwich industry. The company, wholly owned by British dairy farmers, has been targeting sandwich manufacturers with its cheddar cheese over the last 12 months and now reckons to have a strong foothold in the sector with supply to major manufacturers of soft and hard cheeses – impressive by anyone’s reckoning. It is currently in discussions with a number of key sandwich manufacturers about its existing range of products with a much wider range still to be rolled out to the industry over the next year. One of the company’s key strengths is its ability to tailor British products for the companies it partners with. For instance, because mature cheddar is difficult to slice, sandwich manufacturers have been increasingly turning to a ‘more workable’ medium cheddar, with a subsequent loss in taste profile. First Milk Foodservice has some innovative solutions in this aspect, allowing a combination of functionality and flavour. Similarly it’s courting the café sector with suitable British cheeses to use in hot products as a melting cheese, replacing the ubiquitous imported and invariably expensive varieties such as Emmental. The company offers its own range of specialty cheeses that
Rick Sanderson, sales director
does the job just as well, it asserts. In short, it plans to focus on businesses’ overall strategy to offer tailored dairy products, ingredients and innovations that meet consumer trends for great tasting, healthy and nutritious dairy produce, as well as meeting growing customer aspirations for Red Tractor certified, British products. This comes on the back of increasing post-‘horse-gate’ concerns about provenance and authenticity, which undoubtedly favour British suppliers – as long as they can ‘deliver the goods’ - and it appears there will be no issue with First Milk, with eight production sites around the county. In fact, First Milk has had a percentage of foodservice in its mix for some time, but now it intends to bring a new focus to bear on the sector, focusing on sandwich and coffee businesses, as well as pub/ restaurant chains with its added-value offer. A real clue in its intentions can be gleaned from the fact that it has appointed a number of senior executives from FMCG backgrounds, as well as food to go - Mark Evans is head of food development, for example. Many in the trade will remember Mark from his time at The Sandwich Factory and he joins from Morrisons. One thing they’re not going to do is be the cheapest – by their own admission – with price
commitments to uphold with their dairy farmers to ensure the business is sustainable. “We don’t want to go down the price route. Our intention is to add value. We’re saying let’s look at the engineering side of things,” says Rick Sanderson, sales director. “We have to be transparent with this because we want the best price for our farmers.” One of the additional added-value products targeted at the sandwich industry is The Lake District Dairy Co. British Quark, a naturally fat free and versatile dairy ingredient that is high in protein, and low in salt and sugars that is said to be perfect for baking, cooking and mixing. First Milk are also launching new low-fat dairy based products, currently being worked on in partnership with leading manufacturers and retailers in the sandwich sector. Rick comments: “Lake District Dairy Co. British Quark, is a great example of our dedication to product innovation that meets the demands of both the industry and consumer. It is incredibly versatile, being great for cooking, baking and mixing. “For the overall industry, Quark is a great opportunity that offers caterers and other foodservice businesses a great-tasting ingredient that can naturally lower the fat and calorie content of many dishes, if used as a substitute to traditional dairy ingredients like crème fraiche or soft cheese.”
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SEAFOOD NEWS
Waitrose pledge to source sandwich seafood from independently certified sources by 2016 WAITROSE has announced a major pledge to source all its seafood - from sandwiches to ready-meals - from independently certified sources, with an industry-leading deadline of the end of 2016. The move, which includes all fresh, frozen and tinned fish in Waitrose foods, builds on the long-established (15 years) Waitrose Responsible Fish Sourcing Policy. And as well as providing customers with extra assurance that their fish is from responsible sources, it will also enable the retailer to ensure a longer-term guarantee of sustainability in the face of increasing global pressure on fish stocks.
Russian salmon fishery starts MSC re-assessment process THE first Russian fishery to be MSC certified, the Iturup pink salmon (Onorhynchus gorbuscha) and chum salmon (Onorhynchus keta) fishery, has commenced the MSC reassessment process necessary after five years. The fishery is located in the Russian Far East on the north side of Iturup Island in the Kuril Islands. The assessment will evaluate the fishery against the MSC principles and criteria for sustainable fishing. The client for the fishery is J.S.C. Gidrostroy and the method of catch is fish traps. The fishing season generally takes place June through October, and the annual catch in 2012 for pink salmon was 22,007 metric tonnes and 3,469 metric tonnes for chum salmon. The main commercial markets for the fishery are China, Russia, United States, and Europe. The assessment will be carried out by SCS Global Services, a third-party, independent certifier. The company will convene a team of scientific experts to assess the fishery against the three core principles of the MSC’s standard for sustainable and well managed fisheries: the sustainability of the fish stock, its impact on the environment and the management system in place.
58 July 2013 SANDWICH & SNACK NEWS
Says Waitrose Fish Buyer Jeremy Langley: “For us, this pledge feels like a natural evolution of our long-standing responsible fishing policy. We started to have concerns over stocks of some of
our favourite fish in 1997 - we thought this was something we needed to look at so we started work building a policy with our suppliers. “Our Waitrose policies have been evolving for more than 15 years, and will continue to evolve. But - with global demand for fish increasing, and the size of our business increasing - we need to ensure we’re putting the right steps in place now if we’re to ensure a sustainable supply of fish in the decades to come.” Waitrose sells 12% of the fish bought in British supermarkets (Nielsen) - so its actions have the potential to significantly influence the seafood market.
Princes invests in ambient tuna category with new sandwich fillers PRINCES is investing in the £319 million ambient tuna market by launching a tuna in tomato sauce product and a range of tuna deliinspired sandwich fillers to drive value and growth into the sector. The launch aims to increase frequency of purchase of canned tuna by providing consumers with a wider product choice of healthy options and attracting those shoppers who buy tomato-based oily fish variants. Tomato-based variants account for more than 57% of volume in oily fish and the new product will fill a gap in the market for the popular flavour. Following the success of Princes tuna salads launch, which is said to have driven 71% incremental growth into the added value tuna category, a range of Tuna deli-inspired sandwich fillers is also being launched to drive further growth. The new products are available in a convenient re-sealable pot in four variants, including Tuna Tikka Mayo, Tuna Thai Mayo, Tuna Mediterranean and Tuna New York Deli. The two new product ranges tap into the growing consumption in lunchbox occasions, and are designed to have broad consumer appeal by
providing a quick convenient meal solution that can’t be easily replicated at home. The launch is being supported by a £1 million above-the-line campaign including advertising, in-store sampling, promotions, online activity and a targeted PR programme. Neil Brownbill, marketing director for Princes, said: “Tuna is the biggest sector of the ambient fish market but has lacked innovation and so we are directly addressing this with the launch of two new products ranges. Tomato is popular within other fish products and we spotted an opportunity to drive category growth by responding to consumer needs and providing this new variant which addresses people’s desire to eat healthily. “We are committed to developing our added value tuna range with new and exciting variants, and as tuna consumption is predominantly in sandwiches, the new tuna deli sandwich fillers line-up offers consumers new flavour combinations and a convenient value for money lunchtime solution. We will be launching further new products this year to help drive value in the category.”
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SEAFOOD NEWS McDonald’s U.S extends European sandwich fish MSC certification to U.S. MCDONALD'S has announced that all the fish served in its U.S. sites will come from fisheries certified as sustainable by UK-based independent agency, the Marine Stewardship Council (MSC). The chain already requires MSC certification for fish sold in its UK and European restaurants. McDonald's say it's the only U.S. restaurant chain to require MSC certification for all locations. It’s a significant move though. Although the corporation uses just one fish variety, Alaskan Pollock, in its Fileto-Fish sandwiches and in a new product, Fish McBites,
the fast-food giant is the largest single purchaser of fish in the country. Under the MSC certification program, fisheries are assessed by independent scientists against three core principles: the health of the fish stock, the impact of the fishery on the ecosystem and the management system that oversees the fishery. McDonald’s choice to purvey only sustainable fish could drive other businesses to follow suit. Walmart and Whole Foods are the only other two national chains to require MSC certification for fish sold at their stores.
Big Prawn Co revamps packaging SANDWICH manufacturer supplier The Big Prawn Co. is revising all of its packaging and updating it's branding under the guise of 'BIG&...'. The aim is to allow the company to move away from the limitations of using the word 'Prawn' within the logotype, enabling it to diversify into other areas of food production, non food products and merchandising.
The 'BIG&...' is then being suffixed with the other adjectives such as 'BIG&TASTY', 'BIG&JUICY', and 'BIG&SAUCY' ”The 'Big' links the heritage of the company and the adjective describes the product! It's cool, sexy and fun,” says the founding owner of the business, Sean O'Hanlon.
North Sea cod stocks start to recover TOUGH regulations imposed after years of overfishing mean that cod stocks in the North Sea are beginning to recover, according to a survey by the Marine Stewardship Council (MSC). The MSC's survey suggests that on current trends, cod may soon qualify for certification as acceptable to eat with a clear conscience. It's still some way away, however -- at least a year and possibly two or three. Its report, titled Project Inshore, reads: "Cod stocks in the North Sea -- often perceived as a species to avoid -continue to show a strong recovery and are now close to a level where they could meet the MSC standard. The report shows that strong management measures have made a positive impact and that -- once stocks have reached the required levels -- all other
areas of the fisheries are ready to enter an MSC full assessment." In contrast, red gurnard – often a favourite among those encouraging consumers to choose alternative species – fared less well in the report. A shortage of data about fish stocks and limited management of catches mean that there is an urgent case for investment to improve understanding of this fishery. While a shortage of data doesn’t mean that the fisheries are inherently unsustainable, that data will be increasingly important as the species gains in popularity and catches increase, it says.
New level playing field for seafood certification schemes SODEXO and Sainsbury’s are among companies involved in a new project to develop a level playing field for seafood certification schemes. The Global Sustainable Seafood Initiative (GSSI) will attempt to produce a harmonised assessment scale for sustainable fish purchasing which allows the numerous certification schemes on the market to be compared. The GSSI could also reduce duplication and cut costs. A statement on the groups’ formation this year reads: “International experts representing the private and public sectors, as well as from NGOs and academia, have agreed to work
60 July 2013 SANDWICH & SNACK NEWS
together over the next three years to enable GSSI to deliver a comprehensive, consistent, transparent and globally accepted benchmarking approach that will advise the buyers and suppliers on programmes that they can be confident verify sustainable sources.” Kevern Cochrane of Rhodes University, South Africa, who will serve as independent chair for GSSI said it is “an exciting and powerful” initiative. “[GSSI] can ensure that consumers are able to buy affordable products with confidence, knowing that they are playing their role in helping to ensure sustainable seafood production.” Calls for a review of the schemes
available have been growing. The Marine Stewardship Council, which runs the MSC certification scheme, welcomed initial proposals to set up the GSSI last year. A statement on its website read: “With the growing number of certification programmes as well as other forms of sustainability assurance programmes operating in many markets around the world, there is an indisputable need for truly independent review and ranking of the services and claims being made by the various programmes, as well as a mechanism to ensure quality control among the programmes.”
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FoodFinders “We specialise in the supply of Mayonnaise, Canned and Pouch Tuna for the Manufacturing and Wholesale trade. We can also supply all other canned or dried goods required for the Catering Industry. Whether it be based on price or quality, Food Finders will have the product for you.�
Tel: 0788 747 30 24 email: derek@food-finders.co.uk website: www.food-finders.co.uk
To advertise call Paul Steer on 01291 636342 July 2013 61
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SEAFOOD
It started with a fish
Larsen Danish Seafood has moved into the UK sandwich sector with a range of fish sandwich fillers. This is how the development came about
also may be sensitive to, or suffer from allergies. The range of 11 PURE fish products is free from gluten, lactose, food colouring, artificial flavours, flavour enhancers and nuts. The package design has won the Sliver A’ Design Award for 2012/13.
F
ollowing on from many years of experience producing fish for the retail market, Larsen Danish Seafood identified an opportunity “to bring, convenient, intelligent and environmentally-friendly products to Food Service”. Its innovative and award winning range now includes a variety of products, whether customers are looking for portion control, sandwich fillers or toppings. One of its most exciting moves so far has been its Fish Sandwich Fillers, which were introduced to food-service markets in Ireland, Denmark, Germany, Sweden in 2012 and now are available in the UK. The fillers are made from quality ingredients, easy to open and use. There is no need for time-consuming draining or mixing; they have a long ambient shelf life, are available in 500gm to 4kg and there is less packaging waste to dispose of. They come in three flavours: Tuna Mayo, Salmon
and Mackerel Tomato and more are on the drawing board. Jens Madsen, CEO Larsen Danish Seafood, explains: “We are also looking at new flavour options as part of the range development, and given the UK’s love of curry, we think a ‘mackerel curry’ sandwich filler could be very popular.” The sandwich fillers were nominated for the Prix d’
It all started in Frederikshavn in Northern Jutland back in 1899 when a fisherman called I. A. Larsen, realised he could add value by starting up his own processing business. The development went from fishery to export and in the 1960s to also include production of processed fish. Today, Larsen Seafood employs more than 300 people in Denmark and Germany, where the two production facilities are located. It processes fish from Nordic waters, such as mackerel, herring and salmon, but also species such as tuna, hake and sea bass – today it exports to most of Europe and more than 50 countries around the globe.
62 July 2013 SANDWICH & SNACK NEWS
Elite at the 2012 European Seafood Show in Brussels. Meanwhile, a new range of PURE retail products from Larsen was created for people who prefer a healthy nutritionally balanced diet, and
The value chain, from being involved in catching the fish, with a focus on quality, as well as processing, is today still one of its most valued competences and one it takes great pride in, producing around100 million units of ambient and chilled seafood annually, with more than 350,000 cans leaving the factory in Harrislee each day. Sustainability The company is committed to a sustainable fishing policy, and supports its fisheries in implementing the requirements of the Marine Stewardship Council (MSC) and full traceability.
New opportunities: Mackerel Mackerel is a key species for Larsen and the company believes that it is currently underrated in the UK, given the clear heath benefits from its high level of Omega-3 fatty acids. It is the third largest seller in the UK with 8% of the market (estimated to be 50 million cans p.a.), Mackerel has enjoyed double-digit value growth recently.
It also aims to develop innovative products which generate minimal food waste and protect the environment and natural resources. In fact, continuous improvement of its products is one of the cornerstones of the business. By delivering on this strategy it undoubtedly provides customers with first class products. “Larsen imposes the most rigorous requirements for selection of our raw materials. We have a relationship of trust with our suppliers, therefore we guarantee outstanding quality and freshness of our products,” adds Jens Madsen. The company holds BRC Grade A, IFS 6.0 Standard, Haccp and MSC.
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“
Y T I L A U Q TUNA AT E L B A K R REMA PRICES
”
H&T Walker have been importing tuna for over 100 years. Our “GODDESS” brand has surpassed all requirements and has been approved by most UK and Irish food manufacturers who supply UK Blue Chip companies producing sandwiches/fillings and ready made meals. We ensure timely and consistent 365 day supply at the lowest possible input cost.
H&T Walker Ltd Est 1876 Goddess House, Helford, Cornwall, TR12 6JX Tel: 01326 231800 / 07824 325480 Fax: 0034 952776734 Email: eriktheviking8899@gmail.com www.goddessfoods.co.uk
“It has to be good to be Goddess!”
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MAYONNAISE AND SAL AD CREAM
Heinz Salad Cream “breathes life back into lunchtime” HEINZ Salad Cream has launched a new marketing campaign, featuring the strapline ‘Bring on the Zing’, to drive awareness of the brand. Designed to remind consumers of the “unique and bold taste” of Heinz Salad Cream, the campaign will run across print, radio and outdoor advertising. It will also include active consumer engagement through digital and experiential activity. Inspired by Pop Art, the new adverts will feature the Heinz Salad Cream top-down bottle alongside taglines such as ‘The Ham-azing Crusty Roll’, ‘The Egg & TomatOMG’ and ‘E-Dam that’s good’. They will be supported by a series of radio slots featuring the celebrity voice of The Fast Show actor, Mark Williams. He will be enticing consumers to transform their sandwiches with a dollop of Heinz Salad Cream and ‘make bagels brilliant, baguettes beautiful and your bloomers blossom’. The campaign will also see the brand undertake a new label design across its entire portfolio. The new, fresh and modern look aims to drive stand-out and align Heinz Salad Cream with the rest of the Heinz sauce family. Experiential activity will support the advertising drive to build momentum and excitement. Heinz
will hit the road across Britain, giving away 1 million Heinz Salad Cream SqueezMe! samples, aiming to inspire the public with new ways of livening up lunchtimes. Michelle Smith, Heinz Foodservice brand manager, says: “Heinz Salad Cream has a big distinct flavour and the advertising campaign has been developed to bring this to life and remind consumers of the incredible taste that it can bring to sandwiches. “With sandwiches being the UK’s
biggest meal occasion, we aim to help caterers ‘Bring on the Zing’ to the range they serve and highlight key host foods to encourage a modern twist to a much-loved Heinz classic.” Heinz Salad Cream also forms part of Heinz’s current Summer Sauces campaign, which promotes the core condiments to help diners customise their own meals and maximise enjoyment. Other condiments featured in the campaign are Heinz Tomato Ketchup, Heinz Mayonnaise and Heinz Mustard. To reward catering customers for serving Heinz products, throughout the summer, the first 3,000 independent caterers to contact Heinz’s customer careline on 0800 028 7799 will be able to claim their exclusive “Summer of Prizes” promotional kit. These will contain a table-top caddy filled with the Heinz table-top range of sauces, plus scratch cards with the opportunity to win a selection of prizes including 200 picnic & party sets, 200 Heinz paring knives, more than 220 Sabatier carving sets and four highly desirable Big Green Egg™ barbecues. Heinz Salad Cream is available to caterers in a variety of formats, including a 12g sachet, a 26ml SqueezMe! Pod, a 25g dip pot and a 2.15L bulk jar.
Farrington Oils launch Garlic Mayonnaise Farrington’s new Garlic Mayonnaise is “packed full of roasted garlic pieces,” says the company, and like other products in he Mellow Yellow range is Gluten and additive free. Made with a recipe developed by Eli Farrington in her
farmhouse kitchen, this British, artisan product combines Cold Pressed Rapeseed oil with free range eggs and has had a really positive response from taste tests with people loving the bursts of garlic, it adds. “This versatile Garlic Mayonnaise is the perfect
64 May 2013 SANDWICH & SNACK NEWS
accompaniment for a wide range of foods, including meat, fish and shellfish, a dip for crudités and canapés, in sandwiches and hamburgers, or with spicy dishes such as samosas, onion bhajis or kebabs.” Compared with other
culinary oils, rapeseed oil contains the lowest levels of saturated fat (half that of olive oil), is one of the richest plant sources of omega 3, contains high balanced levels of omega 3, 6 and 9, as well as being a good source of natural vitamin E, it says.
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MAYONNAISE AND SAL AD CREAM
Top brands add credibility, says Hellmann’s IN spite of the tough times, consumers are influenced by brands they recognise, and it’s no different when choosing where to eat, says Hellmann’s. “Top brands add credibility in the eyes of the consumer leading them to trust you more. 73% of consumers state they prefer Hellmann’s because of its taste, so when it comes to great-tasting food why would you use anything else? “At Hellmann’s, we believe that taste is everything and that it’s a passion for quality and flavour that puts you ahead of the competition and gets your customers hungry for more. It is an essential ingredient for any kitchen and brings out the best in your food and your business.” Leon Mills, category mix
manager – dressings at Unilever Food Solutions comments: “We know it’s tough out there and we see how hard chefs are working to meet the demands of their business and their customers. In these challenging times, offering trusted brands is important. It’s not a time to serve products that aren’t up to scratch that could damage your business in the long run. “We work in an industry where quality and taste matter and we’re passionate about getting this right. Hellmann’s Mayonnaise is the perfect sandwich accompaniment and if you’re not already adding it to your sandwich offering you could be missing out on a great profit opportunity with it ranking the highest favourite sauce for consumers to have in sandwiches.”
Real Mayonnaise made with Free Range Egg Yolk Country Range Mayonnaise has added Real Mayonnaise made with Free Range Egg Yolk to its range. This thick and creamy mayonnaise is said by the company to be perfect for sandwiches, salads, coleslaws and a whole host of other uses.
It's free from artificial colours, additives and flavours and is suitable for vegetarians. Available in 5 litre tubs, it joins the existing mayonnaise selection, which also includes: Real Mayonnaise 2.5ltr, 5ltr, 10ltr and Light Mayonnaise 5ltr.
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MAYONNAISE/EGGS
Egg manufacturer Just Egg celebrates a cracking birthday H ard-boiled egg and egg mayonnaise manufacturer Just Egg Ltd, a British Sandwich Association member, is celebrating its tenth anniversary. The company, founded by Pankaj Pancholi in June 2003, supplies its products across the UK to major retailers, sandwich makers, Scotch egg manufacturers, and the pickling trade – with up to 1.5 million eggs going through its doors every week. The company also manufactures over three tonnes of egg mayonnaise daily in its purpose-built BRCapproved factory. Just Egg aims to be at the forefront of developments in the industry and, when it launched, it was the first company in the UK to use a new and different type of machine to hard boil, peel and pack eggs. It was the first to introduce ready-to-eat twin hardboiled egg packs for the retail market, and the first to pack eggs to trade customers in sealed bags in cardboard containers to replace buckets, which reduces waste and saves cost, said Pankaj. Now the firm, based at Hilltop Road, Hamilton Industrial Park, Leicester, is hoping to continue its diversification by launching single hard-boiled egg packs into supermarkets later this year, as it celebrates ten years of operation. “Just Egg Ltd has become what I believe is well placed in the hard-boiled egg and egg mayonnaise industry in the UK,” said Pankaj, a microbiologist by trade who has worked in the egg industry for more than 25 years. “When I launched Just Egg in 2003, we had no customers. I employed 12 staff and I trained them from scratch. We now employ 24 people, and some of them have been with us since day one. “We’re excited to be celebrating our tenth anniversary, and are currently working on plans to increase our range and develop new products as we move into the next chapter.” The company supplies its products to a major retailer, sandwich
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manufacturers, the pickling trade and whoever uses hard-boiled eggs. “Over all the years I always thought that hard-boiled eggs could be sold in supermarkets, as a ready convenient nutritious food. That was how the twin pack hard-boiled egg was born and now it is in one of the key supermarkets under their own label and also under the Just Egg label in various convenience stores throughout the country. Continuing on the success of the twin pack hard-boiled egg, the single egg pack has been developed for garage forecourts, hospitals and airline caterers and for the ‘food to go areas’ in any convenience stores,” added Pankaj. Last year Pankaj, who is managing director of Just Egg, teamed up with
scientists at the University of Leicester to help develop a process to recycle egg shells and turn them into fillers for plastics. Funded by the Food and Drink iNet, the project has proved the technology and Pankaj hopes that one day his hard-boiled eggs will be packaged in containers that were made from plastic that contains recycled egg shells. Just Egg Ltd has won a number of awards over the past ten years including the Most Innovative Collaboration at the 2012 Food and Drink iNet Innovation Awards for the work it carried out with the University of Leicester on egg shell recycling, and company of the year in the 2005 Leicester Asian Business Awards.
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MAYONNAISE AND SAL AD CREAM
Rich Sauces launches Alfee range of mayonnaise A new range of mayonnaise, flavoured mayos, sauces and ketchups for foodservice in the UK and Ireland was launched by Rich Sauces earlier this year. The new range under the Alfee’s brand is based on the experience of parent company Rich Sauces, a longstanding supplier of premium quality sauces to foodservice operations in Great Britain, other parts of Europe and the US. Both ranges are produced at the company’s BRC accredited modern processing operation at Newtownards, in County Down. The range includes two types of mayonnaises, flavoured mayos including mexican mayo, sauces and ketchups as well as curry and gravy's. Alfee’s sauces have been created by the company’s team of experienced chefs and are produced for foodservice in 2.5 litre containers, with the mayo also available in 10 litre tubs. Tim Kells, marketing manager at Alfee’s, says the company decided to develop the new sauces in response to
market demand for quality products that also offer value for money. “Alfees is pitched at a price point just below our existing and very successful range from Rich Sauces, which have gained a deserved reputation for consistently high quality at the top end of the marketplace. “We’ve been aware of some foodservice operators facing greater cost constraints because of the economic situation. What we’ve achieved through the development of Alfee’s Sauces is to maintain quality and taste in a range geared to help existing and potential customers to enhance their costcompetitiveness in today’s challenging market conditions. “What they can also count on is our commitment to quality products with provenance and excellent service based on our heritage in food preparation going back to when the business was formed in Belfast,” he adds. Meanwhile, Rich Sauces continues to manufacture a variety of mayonnaise products. These include Real
Mayonnaise, Thick and Creamy Mayonnaise (both in 5l and 10l buckets), its Gourmet Mayonnaise, which uses quality ingredients and no colourings or artificial flavours, as well as a range of flavoured mayonnaises such as Garlic, Tikka and Mexican. All its mayonnaise products are made from 100% rapeseed oil. “When we developed our Gourmet Mayonnaise we wanted to create a dressing that was good enough for the finest kitchens and that would give our customers complete confidence in the dishes they created,” says the company. “Using only the best ingredients and absolutely no colourings or artificial flavours, we have developed a mayonnaise to be proud of. But don’t take our word for it. Our customers tell us so and so does our busy order book.”
Creating fine food for all to enjoy At English Provender Company our passion is helping you make the food you prepare taste even better. From back of house bulk mayonnaises, sandwich fillings and sauces, to front of house chutneys, condiments and luxury mayonnaises, our products are made in a time-honoured way to deliver exceptional quality and taste. You can count on us to tailor bespoke products and packaging to suit your exact requirements.
Contact us:
• tel 01635 528800 • email: david.barker@englishprovender.com Or visit www.englishprovendercorporate.com for more details
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AROUND THE TRADE
Feng Sushi commitment to sustainability FENG Sushi, a chain of eight sushi restaurants across London with sustainability at the heart of its operation, recently won the 2013 Sustainable Restaurant Association 2013 Innovation Award. Not surprisingly, Silla Bjerrum, Feng Sushi’s founder, is passionate about the seasonality and sustainability of all the food they produce. And this commitment to sustainability encompasses the whole of Feng Sushi’s modus operandi, including the warewashing. Danish by birth, Silla Bjerrum gained her love of good locally sourced food, and seafood in particular, during childhood holidays spent by the sea. The menu at Feng Sushi features light and healthy items as well as the seasonal choices. Feng Sushi is primarily a take-away establishment whose delivery
area spans London, but there are also restaurant facilities at its venues across the capital. Feng Sushi is trying to ensure that every aspect of the operation has minimum environmental impact, from the way the fish are caught, to the chemicals used in its dishwashers – Winterhalter UC machines. “The reason we chose the company is because they
have the greenest credentials of any warewasher manufacturer on the market,” says Silla Bjerrum. “Their 98% recyclability and range of biodegradable chemicals goes hand in hand with what we’re trying to do here at Feng Sushi.” Since it began operating 13 years ago, Feng Sushi has had dishwashers in its bigger outlets. The delicate, handmade Danish crockery
Feng Sushi uses needs extra care when washing. The dishes are designed to show off the food, since quality and presentation are key to the way Feng Sushi is viewed by its customers. “In the smaller branches we used to wash the crockery by hand,” says Silla Bjerrum. “But it tended to get chipped when it was piled up in the sink. We’ve now rolled out the warewashers across our group and find that the crockery lasts longer, looks better and is cleaner.” Because of the nature of the menu Feng Sushi doesn’t have a lot of large equipment in the kitchens – mainly a dishwasher, rice cooker and fryer. “The machines are very reliable,” says Silla Bjerrum. “They don’t give us any problems. Our crockery does not conform to standard sizes but the warewashers accommodate it easily.”
Microwaveable sandwich range from CP Foods CP Foods UK has launched a range of hot snacking products that sit across a variety of familiar and ontrend flavour profiles. The microwaveable chilled on-the-go range, has launched in garage forecourts and convenience stores across the UK through a deal with chilled & fresh distributor Kerryfresh, with plans to roll out to the multiples in the near future. Products in the 15strong range of sandwiches, subs and burgers include a Chicken & Mayo Sandwich, Chicken & Chorizo Baguette and a Quarter Pounder Burger. The new brand is part of a multi-million pound
investment programme of growth by CP Foods UK, including an extension to its Newmarket factory which will produce Taste Inc. Chris Wenham, Commercial & Marketing Head at Taste Inc. said: “We’re experts in producing added value food products using CP Foods’ quality poultry and seafood for the major supermarkets and foodservice industry, and we’re now ready to launch a brand of our own that we feel can bring something new to a snacking market which has grown more than 14% in the past five years*. “Taste Inc’s products, as
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the name suggests, are all about taste. We are using the best ingredients such as 100% whole chicken breast fillet and also providing our consumers with the latest on-trend flavour profiles to really tempt their taste buds and bring something new to the category. The range includes Piri Piri Chicken,
Tex Mex Chicken and delicious Smokey BBQ. “Our research shows that ingredients and nutritional information are increasingly important to consumers. The full Taste Inc. range comes in at under 500 calories and calorie information is clearly labelled on front of pack.”
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Jiffy celebrate their 40th year of business with the launch of the Jiffy Panino 2 Jifft Trucks, which celebrates 40 years of trading this year, has launched its new Jiffy Panino 2. Business manager John Briggs takes us though the new features
T
he new shapely Jiffy Panino 2 is the latest addition to the Jiffy Trucks range of mobile retail catering vehicles. With the success of its sibling the Estilo, we decided to introduce some of its ground-breaking features down the line, so this model is a true development in both style and interior functionality for mobile operators looking to make a serious impact on the mobile food delivery market. The Jiffy body has been re-designed to follow the cab shape, making it stylishly curvy, whilst retaining the quilted 304 grade stainless steel panelling which is our registered trade make and sign of quality. We have done away with the roofmounted fridge and added a stylish Eberspacher under bonnet kit, that can now be serviced at the same centre as your heater for ultraconvenience. The fridge system now comes with hot gas defrost as standard, so no more freezing up on those warm damp summer days. The hot display (oven) will keep your pies, pasties, soups, chilies, jacket potatoes etc at the correct temperature (80°c-90°c) throughout the trading period. The full fresh hot air system will keep your produce in peak condition, maintaining the standards
your customers demand. The stainless steel oven with the latest sealed unit double glazed windows has four stainless steel baskets; additionally there are gastronorms to hold sauces, bacon, sausages, soups etc. Housed within the wall of the catering body and immediately to hand are holders for bags, serviettes and even a discrete locked money box. At the front of the vehicle is the chilled display, where we have increased the size of the fridge capacity by moving the ambient section above the fridge as a crisp shelf and
added some handy pots for incidentals. We have lifted the fridge unit and hidden it out of sight from your customers, creating a full floor of self-replenishing drinks dispensers. This area is designed for your customers to self serve from the vast array of food such as sandwich wedges, baguettes, salads, plated meals, desserts and drinks. It is protected by a clear thermal blind; when opened your customers have full view and unrestricted access to your produce. On the storage side, we have a refrigerated storage area whilst the rest is made
From April 29th 2013 all specialist vehicles and trailers must go through a strict type approval test before being registered at the DVLA. Rest assured, all the Jiffy range is now tested and approved by the VCA and will say “food truck” on the V5 registration document. Some competitors think they are exempt; they are not, so do some research and make sure you are aware of the implications such as insurance problems and in 3 years when you try to get it MOT’d and the tester pick up that it’s not what it says it is on the DVLA data base.
up of an ambient shelving system and a hand wash system. The ‘simple to use’ control system is housed within the cab of the vehicle giving two clear readouts displaying both oven and chilled display temperatures whilst allowing you to easily adjust the temperatures. The Panino 2 has a standard arrangement of a through vehicle fridge to provide storage as well as display space; with the large easy to access shelving it will stimulate impulse buying. The oven is designed to be operated from the side, allowing you to keep an eye on things and talk to your customers, vital for building brand loyalty and keeping your stock secure. The fridge is constructed of industry standard bonded insulation panels, covered in food safe white GRP, and with the oven and counters in high grade stainless steel this vehicle is easy to maintain and always presents a professional image. A cost-effective alternative to a larger van whilst keeping all the comforts you would expect from the latest model, it comes with a very lively 90 bhp 1.6HDi Diesel engine with power steering, excellent fuel economy and is more than capable of servicing a busy round with a stock payload of 320kg.
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NEW PRODUCTS
Spicy sausages have a chorizo hit Another money-spinning idea for mid-spend profit sector restaurants has been developed at Snowbird foods. As the leader of the niche foodservice market for fully cooked and frozen sausages, Snowbird has added a new flavour to its growing portfolio of products that will heat for service in seconds in a microwave or in minutes in an oven.
Pork & Spiced Chorizo Sausages weigh in at 50g. and have a pork content of 80 per cent. Presented in beef collagen casings and oven-baked to a golden brown in the factory before being individually quick frozen, these new speciality sausages contain diced chorizo and are seasoned with smoked paprika, salt, black pepper, ginger, parsley and garlic.
Victor Manufacturing Optimax additional energy efficient benefit VICTOR Manufacturing took the Runners Up prize in the Sustainable Catering Equipment Category, sponsored by CH&Co, at this year’s Foodservice Footprint Awards for its Optimax refrigerated retail merchandising units. The refrigerated Optimax units, having undergone stringent testing during development are proven to maintain core product temperatures in pre-chilled foods held at 5°C in ambient temperatures up to 27°C while providing superior temperature control and performance. Of particular note with Optimax is the additional energy efficient benefit devised by Victor to retain chilled air within the cabinet when the rear doors are opened for restocking/cleaning. To solve the typical problems of more energy use, noise and heat, Victor’s operator-assisted models are built with a drop-down, lift up loadbearing rear door, that is engineered to open in such a way that the internal cold air is channeled under the middle shelf of the cabinet substantially reducing loss of chilled air. Tel: 01274 722125 or visit www.victoronline.co.uk.
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In addition to being an ideal centre for plated meals, the new sausages will also add spice to a barbecue. “Our special chorizo is an ideal solution for those restaurants looking for a sausage that is so different their outlet will stand out from the crowd and attract repeat business,” said Snowbird sales director, Roy Anderson. He added that in-house
tests had shown the chorizo sausage was sufficiently well spiced to perform as a meal centre accompanied by potatoes (including mash), fried and boiled rice, pasta, noodles, mixed vegetables, salads and in casseroles. Tel: 020 8805 9222. www.snowbirdfoods.co.uk
High speed Hot Dog New York style! SNOWBIRD foods has developed a British version of the iconic New York Hot Dog. In the place of a pink, bendy and finely minced dog, the company is presenting a traditional British sausage made of bowl chopped (not minced) quality cuts of pork which it fries and oven bakes in the factory to a uniform golden brown before freezing. The iconic hot dog flavour profile is added to this familiar texture by a complex yet balanced recipe which features rapeseed oil, both standard and smoked salt, rubbed marjoram, standard and smoked black pepper, garlic, coriander and ginger. The all British New York Hot Dog (made in London!) can be produced in a variety of sizes from chipolata upwards, including the ideal 100g
weight. “This is a quality British twist on a traditional American street snack because our quality recipe in a beef collagen casing delivers a texture which is familiar to British sausage eaters and has a great flavour which is borrowed from the New World,” said Snowbird sales director, Roy Anderson. It can be heated from frozen in a microwave (in seconds) and can also quickly be oven baked, griddled, grilled or even fried. It is packed in 4 kilo cases. Tel: 020 8805 9222. www.snowbirdfoods.co.uk
Trenchers Catering launches new website TRENCHERS Catering has launched its newly designed website, www.trenchersmidlands.co.uk, to improve the client ordering process and highlight its extensive range of catering offers that are now available seven days a week. Launching the site Christine Dilkes, Managing Director of Trenchers, said: “We realise that it’s important to invest in our business for the benefit of customers. Our new website has been developed following extensive research - we've tried to make the appearance more vibrant, navigation much easier and the checkout process quicker.” Customers can now order both traditional office catering options and
Trenchers’ new services, which cater for evening and weekend functions, including private parties and celebrations. To celebrate the launch of their new website, Trenchers have a special opening offer to people who use the site for the first time. Christine said: “We want our website to get off to a good start and we are very confident that when people taste our food, they’ll love it. We’re pleased to offer a 20% discount on first orders by paying the VAT for new customers”. www.trenchers-midlands.co.uk Tel: 0121 439 1138
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NEW PRODUCTS Love Da Pop – Love Da Packaging
Uni chalks up another impressive pen range
NATIONAL Flexible have teamed up with Love Da Pop to produce and supply packaging film for their exciting range of fullflavoured bagged popcorn. Having run the gauntlet on Dragons Den, emerging bloodied but unbowed, and with multi-millionaire entrepreneur Peter Jones on board to help grow the brand, the idiosyncratic Love Da Pop boys were in need of new, high quality, distinctive packaging as they looked to grow retail sales. Packaging specialists National Flexible stepped in, and specified a bespoke laminate film structure, which would both increase the shelf-life of the popcorn, as well as emphasise the authentic, timeless appeal of the product itself. “We were able to make suggestions to improve the
UNI will be making its mark in cafés, pubs, bars, and restaurants across the UK, after developing a range of liquid chalk markers. These weterase markers are a must for businesses who use street signs to draw customers inside and also for those using various signage within their establishments to promote daily offers, live events and menus, says the company. Extremely versatile in their application, uni’s nonpermanent Chalk Markers are suitable for use menu boards (black and white boards), metal and plastic signage, shop windows, plus a wide range of non-
packaging immediately,” said National Flexible’s Sales Manager - Aaron Abbs. “The appearance and vivacity of the packaging was a key concern as they wanted to differentiate themselves in a competitive and growing market. Our technical expertise with a variety of substrates enabled us to find a solution using a high-quality bespoke laminate. This new film increased the shelf-life of the product, while also accentuating the idealistic, enduring feel of the bag when touched.” Tel: 01274 685566 Web: www.nationalflexible.co.uk
First automatic shop front launched Launched this month is Folding Motion, the UK’s first automatic sliding folding door designed for shop fronts. This stunning innovation means that at the touch of a button a bi-folding glass shop front system of up to 15 metres long can be opened or closed with no effort. There are even options of door activation via remote key fob, iPhone/ iPad control or with finger print reader. The new system is ideal for coffee shops, bars and restaurants which wish to open up their space and premises on fine summer days for a greater customer experience. On one command, the electrically operated doors automatically fold back for a seamless connection
to the street or mall concourse. In winter months a single door to one side of the Folding Motion system can be used manually for greater comfort and heat retention. For more details, call 08700 422221 or visit www.foldingmotion.com.
porous surfaces, it adds. The markers contain a waterbased liquid chalk, which delivers a smooth consistent write/draw line that is completely weather resistant when dry but, can be easily removed at any time with a damp cloth. Coming in two nib sizes and 8 vibrant colours white, light blue, red, violet, fluorescent pink, green, yellow and orange uni Chalk Markers offer both the catering industry and retailers an effective way to convey to customers their latest promotions both inside and outside their premises. www.uniball.co.uk
Electronic Temperature Instruments Ltd launches the new Thermamite Thermometer THE new Thermamite thermometer represents a significant advance in design, offering improved accuracy, flexibility and ease of use, coupled with the durability and reliability that is required by the food and catering industry in helping to meet today’s food hygiene legislation, says the company. It incorporates a clear LCD display with a precise read-out of temperature over the range of -50 to 300 °C with a 1 °C resolution. Low battery and open circuit indication are also displayed, when applicable. The unit will power off automatically after ten minutes, maximising battery life. Thermamite thermometers have the Biomaster Antimicrobial Technology moulded into instrument cases and probe handles at the time of manufacture. The Biomaster
antimicrobial finish inhibits the growth of bacteria, reducing the risk of crosscontamination in the kitchen environment and is increasingly accepted within HACCP and due diligence procedures as an important extra level of defence. Each thermometer is supplied with a permanently attached hand held, stainless steel food penetration probe (Ø3.3 x 100 mm) and a 500 mm PVC lead. The Thermamite thermometers are manufactured by Electronic Temperature Instruments, in their Worthing, West Sussex factory, and are economically priced, at £45.00 each, exclusive of VAT and carriage. Tel: 01903 202151
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BSA MANAGEMENT COMMITTEE 2013 The following are elected members of the Management Committee of the British Sandwich Association:
PICTURE COURTESY OF FRIDAYS
BSA Committee
ChAIrMAN David Jones (SSP) VICE-ChAIrMAN Andrew Hesketh (Greggs) ThE COMMITTEE Andrew Sherick (Marks & Spencer) - Ex-Chair Andy Valentine (Ginsters) – van sales Paul Morgan (Sainsbury’s) – multiple retailer Yseult Caroff-Richeux (Waitrose) – multiple retailer Peter Cleghorn (Food Partners) - producer
Upholding quality standards in sandwich making and retailing
Jonathan Schoffield (Greencore) - producer Camilla Deane (Bel UK) - supplier Georg Buhrkohl (Subway) – sandwich bar chain Anita Kinsey (Pret a Manger) – sandwich bar chain Ian Barker (Le Brunch) – independent sandwich bar Kevin Mayes (The Real Sandwich Company) – independent sandwich bar Terry Caldicott (Sodexo) - foodservice Sally Gabbitas (Tri-Star) – supplier SECrETArIAT JIM WInSHIP - Director
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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. ▲ To provide a source of information for the industry. ▲ To promote the consumption of sandwiches. ▲ To provide a collective voice for all those involved in the making, distribution and retailing of sandwiches and to represent the views of the industry. The
BRITISH www.sandwich.org.uk
SANDWICH ASSOCIATION
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BSA Manufacturers & Distributors Contact: Mr Alan Wright FOOd PArTNErS IMPrESS SANdwIChES Tel: 01484 304 401 kILMArNOCk LTd Tel: 01902 783666 (The Good Food Company) Fax: 01484 304 402 Rowallan Business Park, Fax: 01902 781141 Units 4-5a, Horton Road simon.shaw@slcatering.co.uk Southcraig Avenue, info@freshwayIndustrial Estate, Horton www.slcatering.com Kilmarnock, foods.co.uk Road, West Drayton SOLwAy FOOdS LTd KA3 6BQ Middlesex, UB7 8JL GINSTErS LTd 3 Godwin Road, Contact: Sheila Young Contact: Andrew Pocock 83 Tavistock Rd, Earlstrees Ind. Estate, Tel: 08450 549948 Tel: 01895 440123 Callington Cornwall Corby, sales@foodpartners.co.uk Fax: 01895 441123 PL17 7XG Northants www.foodpartnersgroup.co.uk Contact: Danielle Coleman andrew@impress-sandwiches.com NN17 4DS FOOd PArTNErS LTd Tel: 01579 386 200 Contact: Richard Simpson www.impress-sandwiches.com (LONdON) Fax: 01579 386 240 Tel: 01536 464 400 MELTON FOOdS Lords House, danielle.colman@ginsters.co.uk Fax: 01536 409 050 3 Samworth Way, 665 North Circular Rd, richard.simpson@northernfoods.com GrEENCOrE Leicester Road, Melton London www.solway.com SANdwIChES BrAdGATE BAkEry NW2 7AX Mowbray, TASTIES OF PArk rOyAL Beaumont Leys, Contact: Olatunde Leicestershire LE13 1GA Leicester, LE4 1WX ChESTEr LTd Willen Field Rd, Ray-Odekeye Contact: Clare Rowlands Contact: Clare Keers Prince William Avenue, Park Royal, Tel: 0208 208 6120 Tel: 01664 484400 Tel: 0116 2361100 Sandycroft, London NW10 7AQ Fax: 0208 830 7137 Fax: 01664 484401 Fax: 0116 2361101 Flintshire, olatunde.ray-odekeye@foodpartners.co.uk Contact: Clare Rees clare.rowlands@meltonfoods.co.uk clare.keers@bradgate-bakery.co.uk CH5 2QZ Tel: 0208 956 6000 www.foodpartnersgroup.co.u Contact: Richard Brown ON A rOLL sourcedm.com Fax: 0208 956 6060 BuCkINGhAM SANdwICh COMPANy Tel: 01244 533 888 clare.rees@greencore.com FOOdS LTd Fax: 01244 533 404 Unit 2 Easter Park, Barton www.greencore.com Wimblington Drive, enquiries@tasties.co.uk Redmoor, Road, GrEENCOrE FOOd PArTNErS LTd www.tasties.co.uk Milton Keynes MK6 4AH Riverside Park Industrial SANdwIChES – (MIddLESBrOuGh) Contact: Mark Keating Estate, ThE SANdwICh MANTON wOOd 13-15 Drake Court, Tel: 01908 838900 FACTOry Middlesbrough TS2 1RY Manton Wood Riverside Business Park, Fax: 01908 838920 Carlyon Rd Ind. Est, Contact: James Stoddart Enterprise Zone, Middlesbrough mark_keating@buckfoods.co.uk Atherstone, Tel: 01642 707090 Retford Road, TS2 1RS www.buckinghamfoods.co.uk Warwickshire Fax: 01642 243858 Manton, Contact: Sarah Winter CV9 1LQ BuCkINGhAM jstoddart@onarollsandwich.co.uk Worksop, Notts, Tel: 01642 230316 Contact: Gill Pendergrast FOOdS LTd www.onarollsandwich.co.uk S80 2RS Fax: 01642 230093 Magnus, Ninian Way, Tel: 01827 719 100 freddie.spence@foodpartners.co.uk Contact: rAyNOr FOOdS Tame Valley Industrial Fax: 01827 719 101 www.foodpartnersgroup.co.uk Andrew Wilcox-Jones Farrow Road, Widford Estate, gill.pendergrast@tsfl.co.uk Tel: 01909 512600 FrEShwAyS (kErry Industrial Estate, Chelmsford, Tamworth, Staffordshire www.thesandwichfactory.ltd.uk Fax: 01909 512708 FOOdS) B77 5BY Essex CM1 3TH www.greencore.com IDA Industrial Park, Contact: Sue Facer Contact: Heather Raynor Poppintree, Finglas, GrEENCOrE Tel: 01827 252629 Tel: 01245 353249 Dublin, Ireland www.buckinghamfoods.co.uk SANdwIChES – ThE SOhO Fax: 01245 347889 Contact: Thomas Kiely BrOMLEy By BOw SANdwICh COMPANy FOOd PArTNErS sales@sandwiches.uk.net Tel: 00353 18648000 Prologis Park, Unit 417 Union Walk, hEAThrOw LTd www.sandwiches.uk.net Fax: 00353 18644033 Twelvetrees Crescent, Hackney, Galleymead Road, S&L CATErING www.freshways.ie London E3 3JG London E2 8HP Colnbrook, Units N and P, Shaw Tel: 0207 536 8000 Contact: Daniel Silverston FrEShwAy ChILLEd Slough SL3 0EN Business Park, Silver Fax: 0207 536 0790 Tel: 0203 058 1245 FOOdS Contact: Elie Haddad Street, Huddersfield, Contact: Richard Esau Fax: 0207 739 1166 Stafford Court, Stafford Tel: 08450 549948 HD5 9AE richard.esau@greencore.com dan@sohosandwich.co.uk Road, Wolverhampton sales@foodpartners.co.uk www.foodpartnersgroup.co.uk WV10 7EL www.sohosandwich.co.uk www.greencore.com Contact: Simon Shaw 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
The British Sandwich Quality Promise
The
BRITISH
SANDWICH
The sandwich manufacturers and distributors listed below support The British ASSOCIATION 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
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BSA Suppliers Index 2 SISTErS FOOd GrOuP ByOTrOL TEChNOLOGy LTd. dEIGhTON MANuFACTurING (uk) LTd Leechmere Industrial Estate, Vanguard House Gibson Street, Leeds Road, Toll Bar Road, Sunderland, Keckwick Lane, Bradford, West Yorkshire Tyne & Wear SR2 9TE Daresbury WA4 4AB BD3 9TR Contact: Bill Anderson Ciontact: Gary Hilton Contact: Andy Hamilton Tel: 0191 521 3323 Tel: 01925 742000 Tel: 01274 668771 Fax: 0191 521 0652 Fax: 01925 742029 Fax: 01274 665214 bill.anderson@2sfg.com ghilton@byotrol.com sales@deightonmanufacturing.co.uk www.2sistersfoodgroup.com www.deightonmanufacturing.co.uk www.byotrol.com ALS FOOd & dISCOVEry FOOdS LTd. PhArMACEuTICAL Nimbus House, Tappers Building Maidstone Road, Milton Keynes, Buckinghamshire Sands Mill, Huddersfield Road CATErErS ChOICE LTd MK10 0BD Mirfield, West Yorkshire Parkdale House, 1 Longbow Contact: Rob Barzda WF14 9DQ Close, Pennine Business Park Tel: 01908 933000 Contact: Nigel Richards Bradley, Huddersfield HD2 1GQ Fax: 01908 933074 Tel: 01924 499776 rbarzda@discoveryfoods.co.uk Contact: Sarah Booth Fax: 01924 499731 www.discoveryfoods.co.uk Tel 01484 532666 nigel.richards@alsglobal.com Fax 01484 532700 EdME LTd. ArLA FOOdS uk sarah@catererschoice.co.uk High Street, Mistley, 4 Savannah Way, Leeds Valley www.catererschoice.co.uk Manningtree, Essex Park, Leeds, West Yorkshire CO11 1HG LS10 1AB Contact: Andy Smith Contact: Dawn Reid Tel: 01206 393725 Fax: 01206 399512 Tel: 0845 600 6688 andy.smith@edme.com Fax: 01454 252300 www.edme.co.uk customerrelations@arlafoods.com ChEESE CELLAr www.arlafoods.co.uk
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
ENGLISh PrOVENdEr CO. LTd Buckner Croke Way, New Greenham Park, Thatcham, Berks, RG19 6HA, Contact: David Barker Tel: 01635 528800 Fax: 01635 528855
FrETwELL dOwNING hOSPITALITy 1st Floor, Unit 1 Hawke Street Business Park, Hawke Street, Sheffield S9 2SU Contact: Andrew Pond Tel: 01142 816060 Fax: 07802 465976 andrew.pond@fdhospitality.com www.fdhospitality.com
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
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
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 No. 1 Mann Island, Liverpool, Merseyside L3 1BP Contact: Paul Kent Tel: 0151 243 6200 Fax: 0151 236 7502 paul.kent@mwbrands.com
BEACON FOOdS JOSEPh hELEr LTd Unit 3-4, FrEShCuT FOOdS LTd Laurels Farm, Hatherton, ChILTErN BAkErIES LTd Beacon Enterprise Park, 14-16 Lilac Grove, Nantwich, Cheshire CW5 7PE Southam Road, Banbury, Warren Road, Brecon Beeston, Nottingham Contact: John Chattel Oxfordshire OX16 2RE LD3 8BT NG9 1PA Contact: Claire Marshall Tel: 01270 841500 Contact: Lynne Skyrme Contact: Sales Tel: 01295 227600 david.barker@englishprovender.com Fax: 01270 841381 Tel: 01874 622577 Tel: 01159 227 222 www.englishprovender.com Fax: 01295 271430 Fax: 01874 622123 johnc@joseph-heler.co.uk BRC Grade A Fax: 01159 227 255 lynne@beaconfoods.co.uk claire.marshall@flbltd.co.uk www.joseph-heler.co.uk Accreditation body: BSA sales@freshcut.biz FIrST MILk – www.beaconfoods.co.uk kOOkABurrA FOOdSErVICE www.freshcutfoods.co.uk BEL uk LTd 3 Armstrong Road, N.E.Ind.Est, Cirrus House, Glasgow Airport FrIdAyS Suite 1, 2nd Floor Peterlee, Co. Durham SR8 5AE Business Park, Marchburn Chequer Tree Farm, 160 London Road, Drive, Paisley PA3 2SJ Contact: Samantha Henderson Benenden Rd, Cranbrook, Sevenoaks, Kent Contact: Lisa Connie COLPAC LTd Tel: 0191 518 4000 Kent TN17 3PN TN13 1BT Tel: 0845 850 8070 Enterprise Way, Maulden Road, Fax: 0191 518 4226 Contact: Pat Dunne Contact: Camilla Deane Flitwick, Bedfordshire MK45 5BW lisaconnie@firstmilk.co.uk shenderson@kookaburra-uk.com Tel: 01580 710200 www.firstmilkfoodservice.co.uk Tel: 0333 900 2020 Contact: Rebecca Beattie www.kookaburra-uk.com Fax: 01580 713512 Fax: 01732 467596 FrESh-PAk ChILLEd Tel: 01525 712261 pd@fridays.co.uk cdeane@groupe-bel.com Fax: 01525 718205 FOOdS www.fridays.co.uk www.bel-foodservice.co.uk rebecca.beattie@colpac.co.uk 21/22 Kernan Drive, Accreditation body: BSA Accreditation body: ISO www.colpac.co.uk Loughborough, BuNzL CATErING SuPPLIES Epsom Chase, 1 Hook Road, Epsom, Surrey KT19 8TY Contact: Steve Dring Tel: 01372 734293 steve.dring@bunzl.co.uk
GIErLINGEr hOLdING CP FOOdS Leicestershire Avon House, Hartlebury Trading GBMh LE11 5JT Estate, Hartlebury, Worcestershire Contact: Matthew Clarke Dosza Gyorg, UT123, Tamasi DY10 4JB 7090, Hungary Tel: 01509 233327 Contact: Fernando Torronteguy Tel: 01386 421708/07515 422454 Fax: 01509 224568 Tel: 01299 253131 ns@gierlinger-holding.com matthew.clarke@fresh-pak.co.uk Fax: 07834 529473 www.fresh-pak.co.uk Contact: Nigel Spragg fernandot@cpfoods.co.uk
74 July 2013 SANDWICH & SNACK NEWS
LEAThAMS LTd 227-255 Ilderton Road, London, SE15 1NS Contact: Des Hillier Tel: 0207 635 4000 Fax: 0207 635 4017 des.hillier@leathams.co.uk www.leathams.co.uk
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BSA Suppliers Index 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
MISSION FOOdS EurOPE LTd 5th Floor West, The Mille,
PLANETE PAIN 2A des Belles Ouvrieres, 25410, Saint Vit, France Contact: Sharon Jones Tel: 07528 844633 sharonjones@planetepain.com www.planetepain.com 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
1000 Great West Road,
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
TOTAL FOOdSErVICE SOLuTIONS LTd. Ribble Valley Enterprise Park, North Road, Barrow, Clitheroe BB7 9QZ Tel: 01254 828 330 Fax: 01254 823996 sales@totalfoodservice.co.uk www.totalfoodservice.co.uk
TrI-STAr PACkAGING ST NEOTS PACkAGING LTd. SuPPLIES LTd 7 Howard Road, St Neots, Tri-Star House, Unit 4, The Cambridgeshire PE19 8ET Arena,, Mollison Avenue, Contact: Rikki Collis Enfield, Middlesex EN3 7NL Tel: 01480 476161 Contact: Kevin Curran Fax: 01480 471989 rikki@stneotspack.co.uk Tel: 0208 4439100 Fax: 0208 4439101 www.fastfoodpackaging.com info@tri-star.co.uk TEChNOMIC INC. www.tri-star.co.uk Knowledge Center
rANk hOVIS The Lord Rank Centre, Lincoln Road, 300 S Riverside Plaza, Suite TW8 9HH 1200, Chicago, Illinois Contact: Sarah Murphy High Wycombe HP12 3QS IL 60606 Tel: 0208 380 1100 Contact: Sara Reid Contact: Patrick Noone Fax: 02476 676560 Tel: 0870 728 1111 Tel: +01 205 991 1234 team@missionfoodservice.co.uk sara.reid@premierfoods.co.uk Fax: +01 205 980 3770 www.missionfoodservice.co.uk pnoone@technomic.com www.rankhovis.com Web: www.technomic.com PETTIGrEwS Brentford, Middlesex
Pinnaclehill, Kelso, Roxburghshire
SAM BrOwNE FOOdS Kelleythorpe, Ind.Estate, Contact: Robin Leaver Driffield, East Tel: 01573 224 234 Yorkshire, Fax: 01573 223 717 YO25 9DJ. Contact: Phillipa Kendrick sales@pettigrews.com Tel: 01377 241238 www.pettigrews.com Fax: 01377 241271 PIquANT LTd pkendrick@sambrownefoods.co.uk Scotland TD5 8DW
Willenhall Lane, Bloxwich,
www.sambrownefoods.co.uk
Walsall, W.Midlands
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
WS3 2XN Contact: Julie Smith Tel: 01922 711116 Fax: 01922 473240 salesinfo@piquant.co.uk www.piquant.co.uk Accreditation body: BSA PIrOTO LABELLING LTd. 9 Pondwood Close, Moulton Park Industrial Estate, Northampton NN3 6RT Contact: Lisa Hyland Tel: 01604 646600 Fax: 01604 492 090 l.hyland@piroto-labelling.com www.piroto-labelling.com
SUPPLIERS
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
uNIVErSAL MEATS (uk) LTd Hall Place, Sevenoaks, ThE CONTACT GrILL Kent TN15 OLG COMPANy Contact: Alan Burke Regus House, 400 Thames Tel: 01732 760760 Valley Park Drive, Reading, Berkshire Fax: 01732 760780 RG6 1PT info@universalmeats.com Contact: Clive England www.universalmeats.com Tel: 01189 653535 VANESSA hOSPITALITy Fax: 01189 694366 c.england@contactgrillcompany.co.uk SErVICES LTd. Vanessa Hospitality Services ThE INGrEdIENTS Ltd. Unit 14C Juno Enterprise, FACTOry Juno Way, South Bermondsey, Unit 2-3 Hamilton Road London SE14 5RW Ind Estate, 160 Hamilton Road, Contact: Adeleke Adedoja London SE27 9SF Tel: 07939 966419 Tel: 0208 670 6701 adeleke@alaleke.com Fax: 0208 670 9676 Contact: Tim Marcuson tim@theingredientsfactory.com www.theingredientsfactory.com wESTBrIdGE FOOdS Polonia House, Enigma TMI FOOdS Commercial Centre, Lodge Way, Lodge Farm Ind. Sandy’s Road, Malvern, Est, Northampton NN5 7US Worcestershire WR14 1JJ Contact: Ian Ritchie Contact: Lana Tel: 01604 583421 Parakhomomikene Fax: 01604 587392 Tel: 01684 581800 info@tmifoods.co.uk Fax: 01684 893917 www.tmifoods.co.uk enquiries@westbridgefoods.com Accreditation body: BSA www.westbridgefoods.com
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.
zwANENBErG FOOd uk LTd (Puredrive Fine Foods/ Taste Original) 36ACauseway Road, Earlstrees Industrial Estate, Corby, Northamptonshire, NN17 4DU Contact: Martin Burdekin Tel: 01536 463000 Fax: 01536 463085 martinb@puredrive.co.uk LINkEd ASSOCIATION LOCAL AuThOrITy CATErING ASSOCIATIONS LACA Administration Bourne House, Horsell Park,Woking, Surrey GU21 4LY Tel: 01483766777 Fax: 01483751991 admin@laca.co.uk CONSuLTANT INTErNATIONAL MASTEr ChEF & AuThOr Tom Bridge 21 Blackhorse Avenue, Blackrod Village, Bolton BL6 5HE Tel: 01204 695450 or 07889 111256 www.cookerydetective.com www.piesocietybook.co.uk
The
BRITISH
SANDWICH ASSOCIATION
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BSA Product Index Contact Grills Plastic Food Network CP Foods AdVISOry & Leathams The Contact Grill Company Kookaburra CONSuLTANCy SErVICES Tri-Star Packaging Supplies Pettigrews Leathams Ltd. Conveyors Factory Southover Food Company Ltd. Sam Browne Foods Deighton Manufacturing Grote Company Sandwich Packs The English Provender Co Southover Food Company Ltd. Grote Company Planete Pain Colpac Ltd. The Ingredients Factory TMI Foods The Foodservice Centre St Neots Packaging Ltd. Cutting Equipment Total Foodservice Ltd. Universal Meats Grote Company Food Safety Tri-Star Packaging Supplies Westbridge Foods Ltd. Relishes ALS Food & Pharmaceutical Ltd. Zwanenberg Food UK Ltd Mobile Catering Vehicles Beacon Foods Intertek Stoke Jiffy Trucks Ltd. Leathams Continental PASTA Food Industry Pettigrews Leathams Labelling Systems & Barcoding Caterers Choice Technomic Inc. Southover Food Company Ltd Southover Food Company Ltd. Planglow Ltd. Food Network The Cheese Cellar Market Research Freshcut Foods Ltd Duck Sandwich Making Machinery The English Provender Co Technomic Inc. 2 Sisters Food Group Leathams Deighton Manufacturing The Ingredients Factory CP Foods Grote Company Martin Mathew & Co Ltd. Retail Total Foodservice Ltd. Food Network Fretwell Downing Hospitality Southover Food Company Ltd FISh PrOduCTS Pickles Sam Browne Foods The Foodservice Centre Food Network Anchovies Universal Meats BAkEry PrOduCTS Leathams SANdwICh FILLINGS Martin Mathew & Co Ltd. Westbridge Foods Ltd. Pettigrews (rEAdy PrEPArEd) Morning Goods Mackerel Ham Southover Food Company Ltd Chiltern Bakeries Food Network Fresh Fillings Food Network The English Provender Co Leathams 2 Sisters Food Group Patisserie Prawns The Ingredients Factory Martin Mathew & Co Ltd. Chiltern Bakeries Beacon Foods CP Foods Total Foodservice Ltd. Southover Food Company Ltd. Total Foodservice Ltd Freshcut Foods Ltd Southover Food Company Ltd. Salsa Fresh-Pak Chilled Foods Lamb Viennoiserie Salmon Beacon Foods Fridays Sam Browne Foods Planete Pain Caterers Choice Discovery Foods Southover Food Company Ltd. Food Network Marinated Meats Tortilla & Wraps drESSINGS, SAuCES ANd The Cheese Cellar John West Foods Ltd Food Network Discovery Foods MAyONNAISE Leathams Kookaburra Mission Foods Frozen Fillings Dips Martin Matthew & Co Ltd. 2 Sisters Food Group Meatballs BrEAd & rOLLS Beacon Foods Southover Food Company Ltd. Food Network Beacon Foods Discovery Foods Fresh Sardines Zwanenberg Food UK Ltd. First Milk – Foodservice SOuPS Chiltern Bakeries Martin Matthew & Co Ltd. Pork Fresh-Pak Chilled Foods Total Foodservice Ltd. Leathams Tuna Food Network The English Provender Co Southover Food Company Ltd Speciality Caterers Choice Leathams The Ingredients Factory Discovery Foods VEGETABLES & hErBS Food Network Sam Browne Foods Mayonnaise Mission Foods John West Foods Ltd. Southover Food Company Caterers Choice Canned Vegetables Planete Pain TMI Foods Martin Matthew & Co Ltd. First Milk – Foodservice Food Network Total Foodservice Ltd. Zwanenberg Food UK Ltd Southover Food Company Ltd. Fresh-Pak Chilled Foods Total Foodservice Ltd. Universal Meats Bread Making Ingredients Fridays Sausages Chargrilled Vegetables Beacon Foods Piquant Food Network FruIT Beacon Foods EDME Ltd. The Cheese Cellar Fridays Canned Fruit Rank Hovis Food Network The English Provender Co Leathams Total Foodservice Ltd. The Cheese Cellar Freshcut Foods Ltd. Total Foodservice Ltd. Snowbird Foods Total Foodservice Ltd. General Leathams Southover Food Company Mustards Beacon Foods Zwanenberg Food UK Ltd Flour Southover Food Company Ltd. Herbs & Spices Food Network EDME Ltd. Total Foodservice Ltd. Turkey Beacon Foods Southern Salads 2 Sisters Food Group Discovery Foods Sauces & Ketchups BuTTEr & SPrEAdS The Ingredients Factory Kookaburra Total Foodservice Ltd. Beacon Foods Butter Guacamole Leathams Caterers Choice Jalapenos Southover Food Company Ltd. Discovery Foods Sam Browne Foods Discovery Foods Beacon Foods Leathams Spreads Southover Food Company Piquant Discovery Foods Arla Foods UK Westbridge Foods Ltd. Southover Food Company Ltd. Pineapple Food Network The Cheese Cellar The English Provender Co Beacon Foods LABELS The Ingredients Factory Food Network Spreads (olive) SALAd Bunzl Catering Supplies Total Foodservice Ltd. Caterers Choice Leathams Piroto Labelling Ltd. Freshcut Foods Ltd. Freshcut Foods Ltd Planglow Ltd. Hazeldene Foods drINkS ChEESE & dAIry Martin Mathew & Co Southern Salads Ltd. PrOduCTS Milk OILS Salad (prepared) MEALS First Milk – Foodservice Martin Mathew & Co Ltd. Cheese Freshcut Foods Ltd Total Foodservice Ltd. Ready Prepared Arla Foods UK Juices Southover Food Company Ltd Vanessa Hospitality Services Ltd. Caterers Choice Bel UK Ltd. OrGANIC PrOduCTS Southern Salads Ltd. Leathams Caterers Choice Ltd. Beacon Foods MEAT PrOduCTS Southover Food Company Ltd. First Milk – Foodservice Sundried Tomatoes EDME Ltd. Bacon Total Foodservice Ltd. Joseph Heler Ltd. Beacon Foods Fridays Food Network Leathams Leathams Plc Leathams EGGS & EGG PrOduCTS Gierlinger GbmH Southover Food Company Ltd. Martin Matthew & Co Ltd. Southover Food Company Ltd. Leathams Eggs (hard boiled) The Cheese Cellar The English Provender Co Ltd. Sweetcorn TMI Foods Fresh-Pak Chilled Foods Total Foodservice Ltd. Fridays Beacon Foods PACkAGING Beef Sour Cream Southover Food Company Ltd. Caterers Choice Food Network Cardboard Discovery Food Food Network Egg Products Leathams Colpac Ltd. First Milk – Foodservice Martin Mathew & Co Ltd. Fresh-Pak Chilled Foods Sam Browne Foods St Neots Packaging Ltd. CLEANING MATErIALS Fridays Universal Meats Southover Food Company Ltd. Disposable Bunzl Catering Supplies Leathams Universal Meats Bunzl Catering Supplies Tomatoes Byotrol Southover Food Company Ltd. Zwanenberg Food UK Ltd Colpac Ltd. Beacon Foods Total Foodservice Ltd. Canned Meat St Neots Packaging Ltd. EquIPMENT & VEhICLES Caterers Choice ChuTNEyS & rELIShES Total Foodservice Ltd. Food Network Food wraps Buttering Machinery Martin Mathew & Co Ltd. Chutneys Chicken Tri-Star Packaging Supplies Deighton Manufacturing 2 Sisters Food Group Beacon Foods Ltd. Grote Company Southern Salads Ltd.
76 July 2013 SANDWICH & SNACK NEWS
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International Sandwich Manufacturers
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 Brand
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: Javier Urruticoechea Email: jurruticoechea@dailyfresh.cl BELL AG SIGMA BAkErIES Rupperswilerstrasse 5 PO Box 56567 5503 Schafisheim 3308 Limassol, Cyprus Switzerland Contact: Georgios Georgiou Tel: 0041 62 885 95 55 Tel: +357 25 878678 Tel: 0041 62 885 95 66 Fax: +357 25 346131 baenzigerm@bell.ch info@sigmabakeries.com www.bell.ch www.sigmabakeries.com Contact: Markus Banziger SNACk SuPPOrT FrES CO SrLA Am Schwimmbad 5, SOCIO uNICO Via Don Bosco N.2 67722 Winnweiler, Germany 43029 Traversetolo, Contact: Karin Halm Parma, Italy Tel: 0049 6302 9819780 Tel: 0039 0521 842 611 Fax: 0049 6302 98197822 Fax: 0039 0521 844 141 info@superweck.de Contact: Alessandro Bettini 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
Product Listing BAkEry INSErTS Sigma Bakeries Ltd BrEAd Sigma Bakeries Ltd FACTOry dESIGN Alimentos Daily Fresh OrGANIC PrOduCTS Sigma Bakeries Ltd SANdwIChES Fres Co Nordic Lunch AB Subway Snack Support SANdwICh FILLINGS (prepared) Sigma Bakeries Ltd SPECIALITy BrEAdS Sigma Bakeries Ltd
New Member Here at EDME we have a long tradition and heritage in manufacturing healthy nutritious products from natural and locally sourced ingredients. Already making good sandwich bread and want to start making GREAT sandwich bread, then EDME is the company for you. We have been supplying natural ingredients into the bakery sector for over 125 years and our skilled team of experts is always here at your disposal to help meet your needs, however big or small in developing sandwich breads that meet the consumers’ ever changing requirements and lifestyle. Our range of flours, flakes, seeds and malted ingredients add flavour, texture and excitement and that all important whole grain benefit to many sandwich breads already in the market
place across the world If it’s a GREAT tasting, GOOD looking HEALTHY product you are looking to develop then please do not hesitate to contact us or one of our manufacturing partners.
Tel: 01206 393725 / 07717 835 816 website: www.edme.co.uk www.sandwich.org.uk July 2013 77
S&SN_146_July13_p72-80_Layout 1 27/06/2013 17:21 Page 78
CL ASSIFIEDS
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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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