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CAFÉ life www.thecafelife.co.uk

Tasting the lifestyle of the café sector

No.90 I February 2019

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Welcome! If you didn’t already know it by now, plant-based eating is set to be a major trend for this year, with kombucha tea also making its presence felt. Our features also cover the important aspect of water treatment. Looking ahead, we preview IFE and the London Coffee Festival, and after a recent producer showcase and cupping event, highlight the Central American coffee-growing country of El Salvador.

Clare Benfield - Editor

CONTENTS NEWS

REVIEW

4

The UK’s only Ice Cream and Gelato Expo.

52 Food Matters Live 2018.

5

Patisserie Valerie falls into administration.

6

Allegra publish Project Café Europe 2019.

20 The vegetarian café – trends and menu suggestions.

10 Cakesmiths named Best Food Supplier in Europe.

CAFÉ LIFE ASSOCIATION 19 Association update from PR manager, Sam Day. 48 Allergens advice.

FEATURES

34 Kombucha tea – the big trend for 2019? 42 Water treatment – advice on water quality. OF8H

ARTICLES 38 From the slopes and hills of volcanoes – El Salvador’s coffee.

PREVIEW

REGULARS

32 IFE 2019.

41 New products.

50 London Coffee Festival 2019.

58 Checkout.

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Editorial Address Café Life, Association House, 18c Moor Street, Chepstow, Monmouthshire, NP16 5DB Fax: 01291 630402 www.thecafelife.co.uk Opinions expressed in Café Life are those of the contributors and not necessarily those of J&M Group Ltd or Café Life. No responsibility is accepted for the opinions of contributors. Café Life is published by J&M Group Ltd. and supports Café Life Association. It is circulated to managers, executives, buyers, retailers and traders in the café industry. © 2019 J&M Group Ltd

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14:11


NEWS

35% of food and drink businesses impacted by plant-based trend

THE UK’S ONLY ICE CREAM AND GELATO EXPO After a bumper 2018, the UK’s ice cream industry is gearing up for 2019 and all the challenges it will bring by attending the annual Ice Cream and Gelato Expo, 12-14 February 2019 at the Yorkshire Event Centre in Harrogate, and which is free for the trade. The Expo is organised by the industry’s trade association – the Ice Cream Alliance (ICA). 80% of ICA members had a bumper 2018 and the only possible cloud on the horizon, they report, seems to be Brexit. In a recent survey, 79% of the ICA membership felt positive about the prospects for 2019, with 52% feeling they will do even better this year – and only 7% thinking they will do worse. “The Ice Cream Alliance is 75 years old this year,” commented Zelica Carr, CEO. “This will be our 69th trade Expo. With the best year in our history in terms of ice cream sales just finished, the industry is in a very strong position to go forward and face fresh challenges.” Does the sector think that Brexit will affect business? Most – 58% - cannot tell, the survey revealed. But the ice cream industry does know what it thinks over how the government in handling Brexit, say the ICA with 60% feeling it is being handled badly and 39% just ‘averagely’. The Ice Cream and Gelato Expo is the UK’s only ice cream trade show and is free to attend for everyone in the business – or anyone thinking of setting up manufacturing or selling ice cream (pre-register on the Ice Cream Alliance website - www.ice-cream.org).

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Plant-based food and veganism, the freefrom movement and booze-free beverages have been identified as the top three trends which impacted food & drink businesses in 2018, according to new research by The International Food and Drink Event (IFE). The research, which surveyed members of the UK’s leading and largest food and drink event network, also revealed that plant-based eating, sustainable packaging, gut-friendly foods and sugar-free are the most prominent trends businesses are looking to leverage in 2019, demonstrating the influence consumers’ growing interest in health & wellbeing is having on the sector. Buyers with an appetite for the latest food and drink trends will be able to tap into the most up-to-date innovations and insights at IFE 2019 (taking place at ExCeL London 17-20 March 2019, www.ife.co.uk). Prominent experts from the food and drink industry, including leading plantbased influencers, will take to the Talking Trends stage throughout the four-day event to share their experiences, opinions and predictions. The impressive line-up includes Maria Antidormi (insight consultant at Anima Insight), Al Overton (senior buyer at Planet

Organic), Derek Sarno (director of Plant-Based Food Innovation at Tesco) and James Hacon, managing director of Think Hospitality. Taking the exploration of up-and-coming food and drink trends to the next level and providing a Taste of Tomorrow, is the Tasting Trends area. New to IFE 2019, the multisensory experience will take visitors on a culinary journey as they see, smell and taste the food and drink that will be shaping the future of the industry. While plant-based food remains the hottest topic, other trends on the menu include those that promote good gut health (fermented foods), food with good fats (Omega 3), foods that relieve stress (vitamised juices), the new stronger spicy flavours coming through in snacks and confectionery, and a closer look at why the proportion of Brits drinking alcohol is at its lowest. IFE 2019 has garnered interest from some of the sector’s leading brands, with exhibitors including Cheatless protein bars, Eaten Alive fermented foods, Evoca Drinks premium soft drinks, Gato & Co plant-based indulgent treats and Meet The Jackfruit health supplements, to name but a few.

Muffin Break opens news stores Muffin Break, the well-known café-bakery chain, opened its new store in Bexleyheath, Kent towards the end of 2018, with the new venue creating 15 full and part-time jobs for the local community and offering seating for 70 customers. Muffin Break’s offering provides its customers with both a quick and convenient morning pick-me-up, and a leisurely environment where they can sip the afternoon away with their extensive menu offering a range of freshly baked muffins, cakes and cookies, alongside various savoury options including soups, sandwiches and wraps. It also has a wide variety of special blend coffees, all made from 100% Arabica beans. Zaheer Ahmed, Bexleyheath store franchisee commented: “It’s so exciting to be opening my first Muffin Break store here in Bexleyheath. We’ve been working hard to guarantee we offer a really varied menu filled with tasty treats made using the highest quality ingredients to ensure our customers enjoy the very best food, all of which is freshly made on site daily! I hope the people of Bexleyheath are as excited about our new store as we are.”

Joshua Nixon, head of estates at Muffin Break added: “After a successful year of store openings, we are excited to open our final Muffin Break site of 2018 in Bexleyheath concluding a strong year of new store growth. Our beautifully designed café bakeries have been well received by customers and landlords alike and we are looking forward to continue taking the success of 2018 into 2019 and beyond. Despite the regular uncertain media reports on UK retail, we are continuing to unlock towns and cities across the UK, securing competitive deals with landlords across the board and operating successful stores. Our expansion strategy for 2019 is focused on the Midlands and the South of England, as well as major shopping centres across the UK.”


NEWS

Patisserie Valerie falls into administration In a recent statement on the Patisserie Valerie web site, Patisserie Holdings plc has announced that “as a direct result of the significant fraud referred to in previous announcements, it has been unable to renew its bank facilities, and therefore regrettably the business does not have sufficient funding to meet its liabilities as they fall due”. As a consequence, the directors have appointed partners at KPMG as administrators to the company and its various subsidiaries with 70 cafés closed immediately. Chairman, Luke Johnson, has personally extended an unsecured, interest-free loan of £3.0 million to help ensure that the January wages are paid to all staff working in the ongoing business, they report. This loan will also assist the administrators in trading as many profitable stores as possible while a sale process is undertaken, the company stated. The company added that “as a director, and due to the size of his holding, the entering into the loan by Luke Johnson will be deemed to be a transaction with a related party under Rule 13 of the AIM Rules. The independent directors consider,

having consulted with Canaccord Genuity, acting in its capacity as the Company’s Nominated Adviser, that the terms of the loan are fair and reasonable insofar as the company’s shareholders are concerned”. At the close of 2018, Patisserie Holdings plc confirmed the appointment of Nick Perrin as an interim group finance director. More recently, it was announced that Lee Ginsberg, the company’s non-executive director and deputy chairman, had resigned in order to focus on his other commitments. Commenting on the reasons behind the administration and the key issues surrounding Patisserie Valerie’s failure, Gavin Pearson, partner and head of forensic accounting at business advisory firm, Quantuma, told Café Life: “The extent of the fraud at Patisserie Valerie was clearly so extensive that the company was unable to survive in its current form. This would suggest that not only was the historic balance sheet position materially overstated, but also that historic profits had been regularly overstated. It indicates that the underlying business was far less profitable and successful than had been assumed by stakeholders.

“It is clear from the announcement that the ‘manipulation’ of the Patisserie Valerie accounts was extremely extensive, given that even after forensic accountants have been investigating for around three months, the true position has still not been established. “In particular, the reference to ‘thousands of false entries’ suggests a long, complex and well-disguised fraud. The fact that the cash flow and profitability is now likely to be below that announced on 12 October suggests that the position is likely to be worse than was anticipated when investors determined to inject new funds into the company following identification of the fraud. “It is also interesting to note that KPMG has been hired to carry out a ‘review of all options available’, which may suggest that the extent of the fraud may continue to threaten the future viability of the company. This is likely to be of significant concern to stakeholders in the business, who it appears will need to wait some time to find out exactly what has occurred. “This update on the extent and impact of the fraud may also be of particular interest to those investigating Grant Thornton’s historic role as auditor of Patisserie Valerie.”

Fracino awarded prestigious contract with PizzaExpress Fracino (www.fracino.com) has clinched a contract to supply traditional espresso machines to iconic restaurant brand, PizzaExpress, which operates 478 restaurants in the UK and Ireland. The commission follows a successful trial of a two group Contempo machine at a restaurant in Kent’s Bluewater shopping complex along with a three group Romano at a venue on London’s Southbank. Aligned with the requirements of PizzaExpress, Fracino reports that its world-class manufacturing facility has further enhanced the machines with features including a fast steam system. A champion of British manufacturing, Fracino

Fracino’s global head of sales, Peter Atmore (right), with PizzaExpress baristas. proudly displays the Made in Britain marque on every machine that leaves the factory, its machines having also taken centre stage in high-profile soaps and been

viewed by millions of people in the UK and Europe. Peter Atmore, Fracino’s global head of sales, said: “We were delighted to be approached

and commissioned by PizzaExpress, a high-profile and highly respected brand. We look forward to a longlasting partnership.” Assia El Kamli, senior purchasing manager from PizzaExpress, added: “Fracino has developed a strong reputation as a multiaward-winning manufacturer whose quality machines are installed in the UK and overseas. We’re delighted with the positive feedback we have received from our restaurants to date.” Fracino, the UK’s sole manufacturer of traditional espresso machines, operates one of the world’s most advanced espresso equipment manufacturing facilities. The majority of components are fabricated in-house and the business exports to over 70 countries.

THECAFELIFE.CO.UK | FEBRUARY 2019 | CAFÉ LIFE 5


NEWS

Allegra publish Project Café Europe 2019 Allegra have announced the availability of its annual Project Café Europe 2019 - Allegra World Coffee Portal’s comprehensive report on the diverse European coffee shop market, spanning 24 key markets. The research revealed that the European branded coffee shop market has grown by 6% in 2018 to reach a total of 33,745 outlets with Allegra forecasting the sector to exceed 42,000 outlets by 2023. The UK leads Europe with the greatest expansion of outlets, but Brexit uncertainty on labour shortages and rising costs is casting a shadow over the next 12 months. The European branded coffee shop market has reached 33,745 outlets, representing 6% annual growth with Allegra forecasting the European branded coffee shop market to reach 42,000 outlets by 2023, displaying 5-year growth of 4.8% CAGR. The UK leads Europe with greatest expansion of outlets, but there is Brexit uncertainty on labour shortages and rising costs predicted over next 12 months. 23 out of 24 national European markets exhibit branded coffee shop outlet growth and more than half of industry leaders believe like-for-like sales will outstrip GDP in their country over the next 12 months, Allegra report. Costa Coffee is Europe’s largest branded chain, holding 8.7% market share with 2,923 stores across 12 markets, the majority of which are in the UK, report Allegra, with

the second largest operator, Starbucks, having just over 2,600 stores but being present in twice the number of European countries than the market leader. McCafé is the third-largest branded coffee chain, with 2,376 outlets across 17 national markets, representing 7% market share, they report, and together these chains comprise nearly a quarter of the total European branded coffee shop market. Eastern European consumers are rapidly adopting coffee shop culture, with Romania exhibiting the continent’s strongest annual outlet growth rate of 25.1%, observe Allegra. Eastern European leaders are also the most positive about trading conditions in their country, with Poland also enjoying robust outlet growth, they add. Denmark’s branded chains appear to be gaining ground in a challenging at-home coffee culture with annual outlet growth of 14.5% – the second-highest in Europe – they point out, while Cyprus is the third fastestgrowing market, at 11.2%, bucking industry concerns over economic and political uncertainty in southern Europe. The UK remains Europe’s most developed coffee shop market, with a burgeoning crop of 5th Wave operators driving innovation and influence across the continent, report Allegra. Ongoing uncertainty regarding the UK’s future relationship with Europe continues to frustrate planning and investment, claim Allegra, with labour shortages, rising costs

and diminishing consumer confidence causing serious concern among coffee businesses. In their research, the majority of industry leaders surveyed by Allegra cite good location as having the greatest impact on coffee shop performance, with coffee quality and store atmosphere ranking second and third place. Over a third of industry leaders surveyed by Allegra also indicated high rents and property costs as the major challenges to their business, making these the top concerns among European businesses in 2018. Italy is the only country in Europe where a majority of industry leaders believe traditional coffee culture is impeding branded chain growth. Market-wide adoption of premium café concepts will, however, likely be catalysed by the gradual arrival of international branded chains, such as Starbucks, which entered the market in September 2018, Allegra feel. Commenting on the research, Allegra CEO, Jeffrey Young said: “The European coffee shop sector continues to perform well, with healthy growth recorded in a vast majority of national markets and adoption of contemporary café culture now widespread. However, the future of the UK coffee shop market, Europe’s most developed, is a key concern as businesses grapple with volatile trading conditions and dampened consumer confidence generated by sustained Brexit uncertainty.”

NEW APPOINTMENT IS THE RIGHT BLEND FOR RINGTONS The business-to-business division of coffee and tea specialists Ringtons says that it is roasting up business in Yorkshire thanks to the appointment of Robyn Walsh as its new business development manager. Ringtons Beverages for Business is the wholesale division of the Newcastlebased business which is famous for its UK-wide traditional doorstep delivery service. The out-of-home division has been supplying leading businesses across the hospitality, leisure, public sector, industry and retail for over 30 years with coffee, tea, equipment and barista training. Based in Leeds, Robyn Walsh joins the 110-year-old family business from an independent coffee company and has a wealth of experience in the

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hospitality and coffee industry, including an Intermediate Barista qualification from the Speciality Coffee Association (SCA). In her new role, she will support existing Ringtons clients and attract new customers to the company’s full-service hot drinks offering. Speaking of her appointment Robyn Walsh said: “Ringtons is an ambitious business with exciting plans in the pipeline, so it’s the perfect time to join the business. The team have been hugely welcoming and there’s plenty of opportunity and flexibility for me to grow my skills and build up my own clientbase in a geographical area and industry I know well. Having joined Ringtons from a small business, it’s been phenomenal to see how advanced the Ringtons’ factory is and just how much precision

and care goes into producing our coffee and tea. For a business development manager like me, it’s a dream to represent a business which has firstrate products, a great reputation and outstanding customers service.”


It’s time to tickle those tastebuds

YORKSHIRE EVENT CENTRE

TUESDAY 12th FEB - WEDNESDAY 13th FEB 10:00 AM – 5:00 PM THURSDAY 14th FEB - 10:00 AM – 3:00 PM YORKSHIRE EVENT CENTRE, HARROGATE HG2 8NZ

We’re celebrating our 75th Anniversary, to kick it off we are having our biggest and best Ice Cream and Gelato Expo yet and we would love for you to come. What’s going on this year? • Exclusive Ice Cream Alliance New Member Offer • The newest and most exciting products with “Expo only offers” from exhibitors like: Unilever, Machinery World, Carpigiani, Antonelli, TAS Group, Wafer Ltd (and many, many more) • Business seminars from Steve Christensen “The Ice Cream Bloke” to Technical Consultant Jean Pearce • Meet and network with industry leaders

FREE TO ATTEND Either pre-register for FREE here: www.ice-cream.org/webform/ ice-cream-expo-registration or just turn up on the day.


NEWS

BRITA Professional announced as official sponsor

ELIOR UK SAVES 36 TONNES OF COFFEE WASTE FROM GOING TO LANDFILL Elior UK, working in partnership with sustainable biofuel producer biobean, has saved 36 tonnes of coffee waste from going to landfill. Since their partnership began in 2016, waste coffee grounds have been collected from various Elior sites across the country. After being collected, the waste coffee is transformed into coffee logs for use in wood burners, stoves and open fires. To date, Elior and bio-bean have made 11,500 logs (and counting). These logs burn 20% longer and hotter than kiln-dried wood, and recycling coffee waste generates 80% less emissions than landfill. Charlotte Wright, CSR manager, Elior UK said: “This is just the beginning, we plan on getting more sites involved. CSR is at the heart of everything we do. We want to work with partners and like-minded businesses to effect real change – and bio-bean are definitely doing that.” Julia Porter, national supply chain manager, bio-bean added: “Through encouraging clients to recycle their waste coffee responsibly, Elior is helping them to reduce their carbon footprint and cut down on waste disposal costs. We’ve already seen great success and look forward to an increasing cluster of Elior clients coming on board!” Elior (www.elior.co.uk) operates high profile catering contracts across the B&I, health and care home, defence, education, stadia and heritage sectors, providing customers with a bespoke offer that focuses on great food, drink and customer service, coupling it with the benefits that a large company can bring.

Water filtration expert, BRITA Professional, says that it has further strengthened its commitment to enhancing expertise in the coffee industry with a three-year sponsorship of the Speciality Coffee Association (SCA) UK from 2019 to 2021. The SCA UK is a leading non-profit organisation representing professionals from all areas of the coffee trade. It holds national coffee competitions that lead to world championships, which award baristas with some of the most sought-after accolades in the sector. The organisation also spearheads events that inform, educate and bring together the UK coffee community. As part of the sponsorship, BRITA Professional is supporting leading competitions, which are designed to put baristas to the test with a host of one-of-akind challenges to showcase their technical skills and creativity through exceptional coffee flavour and appearance. The competitions include the UK Brewers Cup Championship and the UK Coffee Roasters Championship. BRITA Professional is the trusted supplier of filtered water at the competitions, using its expertise to tailor the water filter based on the specific requirements and location of each event. With water hardness varying drastically from region to region, this will ensure the water composition is optimised for each event, helping baristas to produce consistently great tasting coffee, say the company. With a focus on sustainability, BRITA Professional will also be providing all judges and competitors with a BRITA fill&go reusable filtered water bottle, to enable them to stay hydrated and refresh their

palette. By offering unlimited access to great tasting water in a convenient way, the volume of single-use plastic used at the events can be minimised. Commenting on the sponsorship, Steve Buckmaster, sales director at BRITA Professional, said: “We are proud sponsors of the Speciality Coffee Association and wholeheartedly support its mission to spread the knowledge of great coffee. We’re devoted to helping businesses serve high-quality coffee and our goal is to demonstrate the huge role water plays in this. With water making up to 98% of the drink, it’s no surprise that it has such an impact on the taste, aroma and appearance of coffee. “Supporting the Speciality Coffee Association’s competitions is highly important to us, we appreciate that having well-sourced roasted beans, optimised water and efficient equipment is just the beginning. These competitions help enhance baristas’ skill and artistry, which is also essential to the quality of the cup. We’re inspired by the expertise displayed at the barista competitions and wish every contestant the very best of luck.” Mat North, national coordinator of SCA UK, added: “The Speciality Coffee Association is delighted to have BRITA Professional on board as a sponsor, helping us to provide unlimited optimised water at our competitions and enabling our members to achieve coffee excellence through the company’s valuable support, heritage and experience in the coffee industry. We’re excited to be working together over the coming years and look forward to a rewarding partnership.”

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NEWS

Cakesmiths named Best Food Supplier in Europe

DELIVERING A LASTING IMPRESSION AT THE SPECKLEDY HEN First impressions can be changed but the last impression can be the difference between a repeat visit and losing a customer completely, which is why desserts have to be exceptional, feel Callebaut. Supporting café chefs and owners, Callebaut has announced the creation of individually tailored channel guides and inspirational recipes to demonstrate the accessibility of real Belgian chocolate in everyday application (operator tips and recipe inspiration can be found at www.fortheloveofchoc.com). For the Speckledy Hen in Shamley Green, desserts are crucial as they make up 50% of sales, with head chef Jay Urbain choosing to work with Callebaut to create the range of signature desserts the Speckledy Hen has become renowned for. “We choose Callebaut because I can always rely on it. Whether I’m adding the callets to cookie dough, mixing them into pancake batter, melting it to top our popular millionaire shortbread or tempering it for cakes, I know the results will always look and taste amazing,” said Jay Urbain. For dessert success, Jay Urbain recommends exceptional customer service, offering a variety of dishes that appeal to a variety of tastes (having something chocolatey, something fruity and something nutty usually does the trick, he suggests), baking on site and that every dish has to look as good as it tastes.

Bristol bakery, cakery and all-round king of sweet thrills Cakesmiths was named as the Best Food Supplier in Europe at the Allegra European Coffee Awards in Milan held towards the end of 2018. Pipping big guns such as Unilever and Danish Bakery to the post, the indie cake dealers joined heavyweights Starbucks, Alpro and Lavazza in this year’s impressive list of winners. “We were super chuffed and humbled to even be nominated but to win was amazing!” said co-owner, Tom Batlle. A busy year of innovations – including the introduction of eco packaging, a slick new bakery and the launch of no-lessthan 20 new products – put Cakesmiths in prime position for the coveted award which is voted for by industry professionals. Now in its tenth year, the Allegra European Coffee Awards celebrate the top dogs in the caffeine and food-to-go industry with the 2018 winners announced at a glitzy black-tie ceremony in Milan on November 29, the pinnacle of the annual European Coffee Symposium.

This latest trophy joins an increasingly crowded mantelpiece at Cakesmiths’ Bristol HQ. The wholesale cake specialist (which supplies speciality coffee shops and cafes across the country with tempting tray cakes, brownies and flapjacks) already boasts a sizable collection of Great Taste Awards for its ever-expanding range. Cake junkies can try Cakesmiths best-in-Europe bakes for themselves at their Whiteladies Road café and bakery, Bakesmiths, in Bristol, where gamechanging flavours include a Moor Beercollab stout cake, a zesty lemon and courgette loaf and a fight-you-for-the-lastslice espresso brownie.

ABBEYCHART STRENGTHEN MANAGEMENT TEAM Abbeychart have promoted Nigel Barron to the newly created position of sales director with immediate effect. Nigel Barron has been with Abbeychart for over twelve years, joining internal sales initially and progressing through the company where he was most recently been employed as sales manager for the national and international sales team. “It’s quite an exciting time to be at Abbeychart,” said Nigel Barron. “We have the backing of Diploma plc, a FTSE 250 company and that brings a wealth of resources which is helping to shape the business as we move forward. We enjoy a great working environment here with lots of opportunities for personal development. I am therefore very much looking forward to further developing my career with the business.” In his new role, Nigel Barron will have strategic and operational responsibility for business development across

Europe, USA, Canada and Asia. “Nigel is a respected member of the team and a great asset to the business,” said Mark Taylor, managing director, Abbeychart. “It’s great to see him up move up the career ladder and I wish him every success and a long and mutually beneficial career with the business.”

10 CAFÉ LIFE | FEBRUARY 2019

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15/01/2019 15:43


NEWS

Tea trends set to shake the hospitality sector The landscape of the nation’s favourite drink is set to change for good as the healthconscious millennials exercise their generational differences and ditch the traditional breakfast brew in favour of wellness teas, it is claimed – and they are prepared to back up their desire for beverages with health benefits by paying up to £5 for a cuppa. Marco Geraghty, a founder of National Tea Day, commented: “There are three definitive trends which will shake up hospitality in 2019 as consumers seek out tea which has added health benefits, is sustainable and gives them an ‘experience’. Venue managers need to be aware of these trends if they want to capitalise – especially since we’ve learned consumers will now spend double on a wellness tea compared to a breakfast brew. “The shift is led by Millennials who have a fundamental difference in their outlook on tea compared to their generational counterparts. To better understand their behaviour

we felt it necessary to conduct a report to provide hospitality leaders and the tea sector with up to date intelligence on the most dynamic category in beverages right now. “We already knew millennials were driven by wellness but it’s now clear their purchasing behaviour is disrupting the category giving a boost in sales to untraditional tea products which host an array of functional benefits. Outlets need to capitalise on this

trend and cater to this consumer, especially as we’ve learned they will spend up to £5 on wellness tea, leaving room for great profit margins.” Diaz Ayub, a National Tea Day founder and tea futurist, added: “We now know that these consumers are prepared to pay a premium for the right product but as well as health they are very environmentally conscious. The ‘aware’ consumer demands sustainable and ethically

sourced products so brands and outlets need to get on board with this if they want to keep up with the market and stay relevant. “The report indicates that the tea occasion has changed, from that of indulgence and gluttony to one of sensuality and mindfulness, and outlets should bear this in mind when considering how to boost sales in 2019. “Immersive afternoon tea experiences along with modernist tea and food pairing menus are going to become more and more popular and will attract a new customer.” Trendsetting Michelin Star French restaurant Club Gascon in Farringdon is an early adopter and is already seeing great success with their six course tea pairing menu, particularly with those looking to embrace the alcohol-free lunch option. National Tea Day will take place on 21 April 2019 (for more details about the Modern Tea Trends Report 2019, visit www. nationalteaday.co.uk).

BAGS MORE TO FEEL GOOD ABOUT FROM CLIPPER Clipper Teas - the ethical tea brand owned by Wessanen UK - reports that it has developed what it claims is the world’s first plastic-free, non-GM and unbleached heat-sealed tea bag. Clipper’s new tea bag is the result of an extensive period of detailed trials and material sourcing with Clipper never using or considering using PLA, a material used by other manufacturers, in the past as it usually derives from corn which may be from GM sources. Guided by its organic principles, Clipper Teas says that it is committed to being GM-free and therefore took time to develop a solution that fully aligned with the principles of the brand and was guaranteed to be from non-GM sources. Every Clipper heat-seal tea bag now produced in Wessanen UK’s Dorsetbased tea factory will made from a natural plant-based material, say the

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firm - a blend of abaca (a species of banana), plant cellulose fibres and PLA (a bio-polymer derived from non-GM plant material that helps hold the paper together). This latest innovation from Clipper is driven by brand owner Wessanen UK’s wider mission to be connected to nature and minimise its environmental impact. Emma Vass, CEO at Wessanen UK, said: “We believe in making ethical and sustainable choices and want to provide the best products for both our consumers and the world we live in. Having worked tirelessly to find a completely natural, non-GM solution, it is fantastic to see the new tea bags now in full production. As a brand, Clipper is all about the joy that comes with each and every cup of tea – and we believe the purest joy comes with a clear conscience.”

Rebecca Vercoe, Clipper Teas brand controller at Wessanen UK, added: “We are incredibly proud to be the first tea brand to introduce a plasticfree tea bag that’s also non-GM and unbleached. Guided by our founding principles of natural, fair and delicious, we have always strived to do the best we can for people and the planet. Now we’ve created and implemented a plastic-free bag, we won’t be going back.” To avoid unnecessary waste, there will be a transition period while retailers and venue operators sell through existing stock, say the company. However, any products now produced are guaranteed to be made with the innovative new tea bag paper, they add, and to let consumers know about the change, an on-pack flash will be rolling out on specific products.


New coffee brew bags aim to end instant coffee misery Specialist coffee supplier, Paddy & Scott’s has launched Brew Bags - a revolutionary new product set to change the way the hospitality and retail sector serve coffee, claim the company. Putting an end to the misery of lowgrade instant coffee and offering a cost-effective, mess-free alternative to cafetières, Paddy & Scott’s new Brew Bags create the perfect cup of coffee every time with none of the hassle, feel the company. Available in regular and decaf, Paddy & Scott’s Brew Bags are made from fully compostable bioweb and filled with a blend of the best-quality Arabica and Robusta coffee, making them an ideal and costeffective way to deliver fresh, quality coffee in a quick bag format. Just pop one of the Brew Bags in a cup (like you would a tea bag) top with just boiled water and leave to brew for three to four minutes, say Paddy & Scott’s. The result? A fine cup of coffee without the need for grinding, weighing, measuring, French pressing, espressoing, areopressing, extracting or stressing. “Our Brew Bags are the perfect quick and cost-effective solution that will deliver a quality cup of coffee every time,” explains

Scott Russell, CEO of Paddy & Scott’s. “We noticed a clear need for a coffee product that performs in the same way as a tea bag and we have created Brew Bags to meet that need. We’re getting some great feedback from hoteliers who are pleased to be able to provide their guests with a quick and delicious coffee with no mess or waste that they can quickly brew in the comfort of their own room.” The Decaf and regular Brew Bags are available in boxes of 1x100 bags, RRP £22.00, and for retail, regular Brew Bags are regular available in a month’s supply of 31 bags for £13.99, say the firm.

Sweet Rose latte 12 oz Cup Ingredients 7oz Cold Milk 2 shots/16ml 1883 Rose syrup 1 shot espresso Garnish 1883 Caramel sauce Method Steam the milk and syrup together until you have a good foam. Pour into the glass. Gently pour the Espresso in. Decorate with the 1883 sauce to create 4 hearts. This is as simple as 4 circles with a cocktail stick drawn through the centre of each. For a cold version of this drink use Kool Kup and ice, 1 more shot of syrup and espresso topped up with a little milk and blended.

Bear brews up success with HSBC support A popular East Midlands coffee chain has secured a six-figure loan from HSBC UK to continue its ambitious expansion strategy, which has seen its latest café-bar open in Stone, Staffordshire. Bear has added to its existing outlets in Derby and Uttoxeter, creating 15 new jobs for the local economy in the process. The new café-bar will provide customers with speciality coffee, fresh food, cocktails and craft beer in the former HSBC building. The finance from HSBC UK has been used to design and fit-out the store, cover Bear’s marketing budget for the launch and train new team members. “We opened our first Bear in 2016, with the aim of serving great coffee in a warm and welcoming environment, but what really sets us apart is our love for coffee products and connecting with the community around us,” said Craig Bunting, co-founder. “Our HSBC UK relationship manager, Daniel Williams, has made the whole process really smooth and we’re delighted that the bank has been able to support us again with our latest branch opening. The growth of Bear so far has been an incredible and

humbling journey and we look forward to delivering our strategy of being a UK challenger brand.” Mark Lupton, HSBC UK’s area director for business banking in Greater Birmingham, commented: “Bear has become an established name in the Midlands and this new branch takes them one step closer to expanding further. Supporting entrepreneurs and helping to foster start-ups is a vital objective for HSBC UK – we can’t wait to see what Craig and his team do next.” Bear is working to expand throughout the Midlands and beyond, with plans to open up to 30 stores nationwide over the next five years and grow a high quality, responsible brand with positive financial results.

WWW.UCD.UK.COM For supply enquiries contact: Tel: 01233 840 296 sales@ucd.uk.com Recipe created by: Natalie and Sally UCD


NEWS

TEAPIGS LAUNCH MATCHA GUIDE teapigs was set up in 2006 by Nick and Louise, two self-professed tea nuts on a mission to get the nation drinking real tea, and with Louise Cheadle having been a professional tea taster for over 10 years, travelling the world, sourcing all sorts of teas. The company claim that they were the first to launch matcha in the UK, and have now created an online guide to better inform operators about its potential (www.teapigs.co.uk). “Matcha has been drunk in Japan for centuries, but when we launched it in the UK it was relatively unknown. It’s now our fastest growing tea and we have tonnes of people writing in to tell us how great they feel from drinking it,” said Louise Cheadle. “In 2014, we launched it in a ‘ready to drink’ format - a full serving of matcha with spring water and fruit juice – it’s a perfect energy boost when you’re on the go.” Since then, teapigs has also launched pure matcha in a 500g pouch suitable for foodservice and there are now five different matcha sachet products available, point out the company. Matcha is a growing trend, feel teapigs, and with snaps of bright green drinks everywhere on Instagram and matcha lattes all over the high street, more and more customers expect to see a matcha latte on café menus, they argue. It offers a healthy cash margin too, they emphasise (retailing for a similar price to a coffee latte).

Wild Fizz Kombucha launches new formats Creators of organic, low sugar, sparkling kombucha, Wild Fizz Kombucha, has launched all-new 250ml glass bottles and for the first time, cans to market, offering a convenient solution for on-thego consumption whilst satisfying operator demand for single serve formats in outlet, say the company. With the kombucha category expected to grow 25% YoY to reach a global value of $1.8b by 2020, say the company, sector growth is being driven by consumer desire to tap into healthier soft drinks that offer both functional benefits and support them in maintaining better-for-you lifestyles. Made using the finest ingredients and full of gut-friendly live cultures, Wild Fizz Kombucha is 100% organic, created using botanicals, herbs and cold pressed juices to create four exciting flavours, each available in the new fully-recyclable 250ml glass bottle and can formats including 2018 Great Taste 2-star award winner Lavender, Rosemary and Lemon, 2018 Great Taste 1-star award winner, Ginger, Turmeric and Black Pepper, Jasmine Pearl Tea and Blood Orange, Grapefruit and Lime. Founder, Gina Geoghegen said: “Getting Wild Fizz into cans is something we knew we wanted to go from the beginning. Most cans are associated with sugary soft drinks and long shelf life products. Our Wild Fizz in cans, is still unfiltered, unpasteurised and a totally wild ferment. We’re passionate about creating a great-tasting, gut-friendly product that delivers true health benefits for consumers, as well as delivering packaging formats for operators that not only look

great on display, meet the demand for healthier drinks on-the-go, and offer a solution for a single pour in outlet – whether being served as a stand alone softdrink, or a mixer. Feedback from our customers revealed that the new 250ml bottles and cans deliver on both. “We’re also passionate about the planet – and reducing the packaging size and ensuring that both cans and bottles were easily recyclable was a key factor for us. Globally, nearly 70% of all aluminium drinks cans are recycled (Alupro data), making it the world’s most recycled drinks pack format, and as recycling practice improves, this will only go up. This is only the beginning of the Wild Fizz journey and we’re excited to be working closely with our partners to deliver an unrivalled kombucha product that drives the category forward over the coming months. Watch this space!” Available across both retail and foodservice, Wild Fizz Kombucha is brewed by hand by founders Gina Geoghegen and Luke Montgomery-Smith and their team in a dedicated North London Brewery.

Alpro Almond For Professionals launches at Costa Coffee Costa Coffee has expanded its plant-based offering with the addition of Alpro Almond For Professionals, available at stores nationwide, and meaning that Costa customers can now enjoy plant-based drinks in their orders – the milk offering a delicate almond taste and smooth creamy texture. This move comes as demand for plantbased options at coffee shops is at an alltime high, with one in three consumers now regularly choosing a plant-based drink out of home (at least once a month according to the Allegra Project Café UK 2018 report by the Allegra World Coffee Portal), report the brand (www.alpro.com/for-professionals). What’s more, almost two thirds (62%) of consumers say it’s important for their coffee shop to offer

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more than one plant-based offering (Allegra Research UK U&A PBA 2016), so the addition of Alpro Almond For Professionals at Costa will help the chain to meet the demand for multiple plant-based options. “It’s great that Costa has chosen to boost its plant-based offering even further with the help of Alpro Almond For Professionals. For us, it demonstrates just how successful the launch of our Coconut For Professionals product has been over the past 12 months for the chain, as well as their confidence in our brand’s ability to produce great tasting plantbased drinks,” said Vicky Bhattu, marketing director at Alpro UK and Ireland. Alpro’s For Professionals range includes four drinks - Soya, Almond, Coconut and

Oat - and the range has been developed specifically to give baristas optimum performance in coffee and hot drinks, so consumers can enjoy delicious plant-based coffees without compromise, say the company. “We’re thrilled to be helping Costa to meet the increasing demand for plant-based and expect the Almond launch to encourage even more consumers to fall in love with delicious, plantbased options,” added Vicky Bhattu.


NEWS

New research confirms porridge’s rising popularity Nearly half (46%) of Brits choose porridge as their top breakfast option for winter, according to a new study carried out by Caffè Nero, and the popularity of the humble oat could even be rescuing the first meal of the day from the doldrums. Some 56% of Brits admit skipping breakfast at least once a week, with a hungry 15% saying that they miss the meal every single day, the research found. People who skip do so because they don’t feel hungry first thing (56%), but there’s also the pressures of a busy modern world (29%), while some people just can’t find an option they like on the high street (10%), Caffè Nero discovered. Researchers from Caffè Nero commissioned the study to mark the launch of its new breakfast range, rediscovering that all this happens despite the fact that 52% say that they are listless and lacking in energy if they do skip brekkie, with one in five (21%) saying they get angry and 37% saying that they end up scoffing more food afterwards. Biscuits are the top choice for nonbreakfast bingers with 60% turning to them if they don’t eat properly, followed by cake (32%) and chocolate (31%). A quarter of people will eat crisps (25%) and 23% even

admit to eating pizza to take away the hunger pangs. However, while breakfast may be suffering, the re-emergence of porridge as the fashionable choice points to a healthier future, claim Caffè Nero, with porridge narrowly beating toast (the choice of 45% of people) to be the top winter warming breakfast, with 38% going for cereal and 29% saying they like a full fried breakfast. Britain’s most fashionable breakfast was first eaten 10,000 years ago and has been a staple choice of people around the world ever since, but it had slightly fallen out of fashion until about a decade ago, feel Caffè Nero. However, 52% of Brits now say that they’re eating more of it than they used to for a variety of different reasons, health benefits (53%), taste (20%) and to avoid sugary alternatives (21%). The survey also revealed Britain’s favourite bowl of porridge was thick (25%), cooked with semi-skimmed milk (23%) and had added honey (22%) but there were many different choices and options chosen. Men’s ideal porridge was slightly thicker (28%) than women’s (24%) and women (13%) were almost twice as likely to use skimmed milk

FEEL GOOD DRINKS REVITALISES RANGE WITH VIBRANT REDESIGN Feel Good Drinks, an award-winning, 100% natural soft drinks brand, has launched a stand-out new pack design to highlight its credentials as an ideal hydration option for thirsty consumers who aren’t willing to compromise on taste with the re-designed drinks now available across cafés, coffee shops, delis and QSRs. In order to emphasise the naturalness of the product to Feel Good’s target audience of 20-34-year-old, health conscious urbanites, the new look offers stronger taste cues with on-pack pictures of the real fruit found in its three variants (Lemonace, Pomeglorious and Mangomazing). Lemonace offers a tantalising mix of lemon and elderflower, whilst Pomeglorious brings together zingy cranberries and pomegranate and Mangomazing delivers a tropical twist thanks to

a mango and orange flavour profile and still offers the same 100% natural refreshment in the new packaging, say the firm. Made with crisp, clear water and pure fruit, the range is totally free from artificial sweeteners and preservatives and is suitable for vegans, as well as those who follow a diet free from gluten or wheat, they point out. Feel Good Drinks Senior Brand Manager, Becky Unwin, said: “We’re in love with our new look – it perfectly conveys our brand mission to offer health conscious urbanites 100% natural drinks that still taste great. The revamped packaging will also ensure our bottles stand out on shelf. With this launch we’re starting 2019 as we mean to go on – revitalised, re-energised and ready to take the foodservice industry by storm!”

than men (7%). Indeed, 13% of the public said that they wished they could buy porridge the way they can make it at home. “This research proves how Brits still value their breakfast even if they don’t always have time for it,” said Marcus Denison-Smith from Caffè Nero. “As we start a new year, we’re here to help with our new menu of veganfriendly and wholesome breakfast options that taste as good as our coffee. Customers can choose from a range of milks such as soya, coconut, oat or dairy and an array of delicious toppings to create their own personalised bowl of goodness, exactly to their liking. They can even add a shot of Caffè Nero espresso for the ultimate morning pick me up!”

Liquidline acquire Hub Coffee Encompassing multiple industries, Liquidline (www.liquidline.co.uk) says that its UK consumer base has been built on the strength of their market experience, wide product range and smooth after-sales facility with their services spanning from car dealerships and offices through to the healthcare and education sector, and now they have acquired Hub Coffee. Hub Coffee attracted their attention through its radically different bean-to-cup experience, report the company, and its insatiable appetite for the new and wonderful that is evident through Hub’s fresh range of artisan machinery. Chosen by brands such as Victoria Beckham and Zoopla, the Hub machines have revolutionised the market in the short time they’ve been available, claim Liquidline. Gavin Pooley, Liquidline MD, commented: “It’s great to have the addition of these machines to our range – the combination of Swiss and Dutch engineering combines to offer a unique design that will truly create a focal point in your environment.”

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NEWS

200 Degrees to open in Lincoln Speciality coffee roaster and wholesaler, 200 Degrees, will open its doors at 34 Sincil Street in Lincoln this March, bringing handcrafted fresh food and artisan coffee to the city. The new 90-seater Lincoln coffee shop will be located in phase two of the major Cornhill Quarter development in the heart of Lincoln and it will be the roaster’s eighth shop in the UK, serving freshly roasted coffee from the 200 Degrees Roast House in Nottingham and bringing 12 new jobs to the city. As well as its signature coffee, a range of imaginative salads, soups, sandwiches, tempting cakes and pastries will be prepared daily on the premises with plenty of vegan and gluten free options available to eat in or takeaway. Coffee lovers can purchase the brand’s very own roasted beans in store and online, and for coffee enthusiasts, the new shop will have a barista school on its mezzanine floor to offer expert coffee training for a range of experience levels - from budding beginners, all the way through to trained baristas. The Lincoln venue is the fifth 200 Degrees coffee shop to offer the bespoke barista training, which will feature new courses and events with an interesting outlook for anyone studying the coffee taster’s flavour wheel. The company also plans to support independent retail businesses in Lincoln with

a series of pop-up events in store to enhance the retail experience of customers by offering coffee to enjoy. “We saw an opening for our specialist coffee shop to join this diverse city and we very much look forward to opening in Lincoln in March. Lincoln is steeped in history and has much beautiful architecture and we’re so pleased to have found a fantastic old building in the heart of the recently transformed Cornhill Quarter,” said Tom Vincent, co-founder and director at 200 Degrees.

“We want to support Lincoln’s burgeoning coffee population and become an integral part of the vibrant community by offering a comfortable and stylish venue that makes people feel at home with great coffee and food. “With our roast house less than an hour away, we can supply fresh coffee to our new store regularly and the 200 Degrees brand will complement the diverse range of local and independent shops on Lincoln’s streetscape.”

DAWN LAUNCHES 2019 CAMPAIGN WITH GERARD BAKER Dawn Foods (www.dawnfoods.com), a leading supplier of sweet bakery ingredients and finished frozen sweet bakery products, has partnered with Gerard Baker, renowned chef, author and broadcaster, for its 2019 Bakes for All Seasons campaign exploring the use of bakery in seasonal celebrations throughout the year. Gerard Baker’s interest in the link between food and modern-day celebrations and occasions was showcased during his time as Recipe Fair host on the BBC 2 television series The Hairy Bikers: Mums Know Best. “I’m looking forward to being part of Dawn’s 2019 bakery campaign,” said Gerard Baker. “All significant celebratory events feature food elements, from a simple pancake to a multi-tiered, extravagantly decorated cake with exotic spices and fruits. Sharing observations and anecdotes about how these bakes have developed over time and their significance in celebrations which we still celebrate

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today, such as Easter or Mother’s Day for example, will make fascinating reading.” Bakes for All Seasons is part of Dawn’s American Bakery campaign, which will be running for its sixth year. The campaign and newsletter will give bakers and caterers insight into the history and traditions behind UK’s favourite bakes at national celebrations such as Easter, Halloween, Valentine’s Day and Christmas. The campaign will highlight why consumers choose to celebrate with baked products, why certain ingredients and flavours are popular at different times of the year and how bakers and caterers can make the most of these celebrations to expand their product ranges and drive sales. Gerard Baker has been commissioned by Dawn to give a series of insights which will be available to subscribers to Dawn Foods’ ‘Bakes for All Seasons’ campaign monthly newsletter in 2019. The articles will reference bakes applicable to different celebrations, their history and recipes.

His insights will be used as a foundation for Dawn to advise its customers through various communication channels such as website content, editorial, social media and direct marketing on the types of products, ingredients, flavourings and decorations to use in order to make the most of these celebrations.


NEWS

SHORTS STARBUCKS TO OPEN IN ROME According to Comunicaffe International, after opening its first Italian outlets in Milan last year, Starbucks is heading to Rome. The first shop in the Italian capital is set to open between September and October at an as-yet unidentified location near the Vatican Museums. The location was chosen for its strong tourist appeal, according to Italian media and additional openings are planned in Rome, either in Piazza di Spagna or at Termini railway station. NOVUS TEA TO SHOWCASE NEW PRODUCTS Novus Tea will show two exciting new organic products at the IFE Show (stand N3239, ExCeL London, 17-20 March 2019). Visitors will be able to sample the new blends - Beetroot Apple and Turmeric Citrus - which will be popular additions to Novus Tea’s successful range of healthy infusions. Visitors will also be able to experience cold brew tea options which are currently taking the soft drinks market by storm, and view the latest range of teaware, all designed to help operators maximise the sales potential from their tea menu, say the firm. BSI OBTAINS GLOBAL ACCREDITATION FROM ANAB BSI has obtained global accreditation from ANAB to certify organisations to the revised international food safety standard. BSI - the business standards company - has received official global accreditation status from the ANSI-ASQ National Accreditation Board (ANAB) to certify organisations to the revised international standard for food safety management, ISO 22000:2018 Food safety management systems – requirements for any organisation in the food chain. To gain accredited status to certify organisations, BSI’s migration process and internal auditor training to the revised standard have been independently assessed to ensure it operates at the highest level of quality and service to assure clients that the certificates issued to them are both credible and impartial. NEW LEEDS VENUE FOR VENDEX NORTH Vendex North is relocating to the Centenary Pavilion, Leeds United Football Club in 2019, having outgrown its previous location, say organisers. The multi-million-pound Centenary Pavilion is one of the biggest conference and events centres in the north of England and will accommodate the largest number of stands at Vendex to date. Register to attend at www.vend-ex.com.

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4 Aces’ 9oz vending cup completes Planet range 4 Aces has launched a 9oz vending version of its compostable, PLA hot cup, adding to the 7oz, 8oz and 12oz vending cups already available in the leading disposable cup supplier’s environmentally-friendly Planet range. Created to fill a gap in the vending market, the popular packaging manufacturer’s 9oz cup carries the internationally recognised seedling logo and complies to EU certification for compostable packaging, like the other cups in the range (this means that it will disintegrate in the correct industrial facilities for disposal within 12 weeks). “Producing a 9oz version of this cup means that we are providing our loyal customers with a degree of flexibility when it comes to choice and, hopefully, attracting new business from those who will struggle to find a good supplier who can provide any type of similar quality, eco-friendly cup at this size,” said David Blake, sales director of 4 Aces (www.4acesltd.com).

“There’s an over-whelming public interest in green disposable products at the moment and all of our customers are keen to be led by the consumer, to deliver the most ethical option and do their bit for the environment.” The call for a greater selection of ecofriendly products is not just a vending issue. Sales of 4 Aces’ selection of biodegradable, paper water cones and its PLA cold cup range are on the rise and the company is also finding that demand for its environmental products has grown across all sectors and in most locations, it reports. PLA is made from plant-based materials; PLA cups therefore contain natural resources that can constantly be renewed, which means that it’s likely that cups made from this substance are a most viable alternative going forward and will continue to grow as a popular choice.

Planetary Design seeks European partners Planetary Design, LLC has announced that it is seeking European distribution partners to collaborate on custom branded Airscape® coffee storage containers. Planetary Design’s innovative Airscape container features a patented inner lid that preserves the freshness and flavour of coffee for far longer than other ‘airtight’ storage containers do, claim the company which has collaborated on branded Airscape containers with coffee roasters and shops of all sizes, from local shops in the company’s home state of Montana, U.S. to Starbucks in 4,000 stores across the U.S. “We truly believe the Airscape is the best way to store freshly roasted coffee beans, and now that it’s in Starbucks here in the U.S. we’d love to pair it with a European partner’s brand,” said Jess J. Nepstad, CEO of Planetary Design. “By selling a custom branded Airscape in their retail location, the roaster ensures customers will enjoy the freshest beans while being reminded whose wonderful

coffee they are drinking each morning.” The patented inner lid of Planetary Design’s Airscape container actively removes and locks out air to preserve the freshness and flavor of whole bean and ground coffee for far longer than traditional ‘airtight’ storage containers do. Airscape containers available to customise are made of stainless steel and ceramic in a variety of colors and come in two sizes seven inches tall (holds approximately one pound of whole bean coffee) and four inches tall (holds approximately one pound of whole bean coffee). Planetary Design say they will launch a larger 1kg sized Airscape later this year. The recently introduced Starbucks Airscape, for example, is a seven-inch stainless steel container with custom matte black finish, custom smoke grey outer lid and subtle Starbucks logo near the base (more information can be found at https:// planetarydesign.com/).


CAFÉ Association

Association update (from PR manager, Samantha Day, pr@jandmgroup.co.uk) A belated happy new year from the Café Life Association. As we tentatively make our way into 2019, things are already gearing up for the Association with so much going on within the food and drink industry. INDUSTRY NEWS A big part of the work at the Café Life Association involves government lobbying on behalf of members on all kinds of issues that affect day-to-day business. Café Life Association director, Jim Winship, is heavily involved in discussions with the government and Public Health England (PHE) regarding employment, health and environment. OBESITY The proposal to limit calories is considered by many manufacturers and foodservice operators to be complex and confusing. While supporting the government’s aim of tackling the UK’s obesity crisis, the Association has proposed that products should be clearly labelled with their full calorie content, rather than calories per 100g, and that the government should support this with a strong public awareness campaign about the risks of over eating. The Association has also called for support to be given to smaller businesses so that they can calculate and display typical calorie information.

ALLERGENS Following the recent concerns about allergen labelling in relation to sandwiches and food sold through foodservice outlets, the Association has held discussions with government agencies about establishing a consistent and practical approach to providing allergen information in sandwich bars/cafes and similar establishments. As a result, the Association published new guidelines just before Christmas with the aim of establishing a minimum standard which the industry should follow in order to ensure that customers with food allergies are made aware of the risks in relation to certain foods. The guidelines are available for Café Life Association members on the Café Life website. In December the Association met Ministers, including the Secretary of State at DEFRA Michael Gove, to explain the complications for foodservice outlets in undertaking full labelling as some consumer groups are demanding. A consultation on this is expected shortly to which the Association will be responding.

EMPLOYMENT With many businesses in the sector already struggling to fill staff vacancies, the Association has been lobbying the government and members of parliament about the potential consequences if immigration controls and added bureaucracy prevent or deter workers coming into the UK from Europe. It is estimated that over 70% of workers in London working in the food sector come from outside the UK and for the country as a whole over 40%. The Association is urging operators to lobby their local members of parliament on this important issue. The Association is also planning to refocus some of its consumer activity around promoting the industry as a good place to work. FOLLOW, LIKE AND INTERACT WITH THE CAFÉ LIFE ASSOCIATION ON SOCIAL MEDIA Don’t forget to keep up with all Association news through our Café Life social media channels. Follow us, like us and share your stories with us across facebook, twitter and Instagram.

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FOOD

The

vegetarian café

There is no doubt that meat-free eating is certainly on the rise in terms of new product development, but it is not without its challenges when it comes to meeting the expectations of customers in the out of home of eating environment. A RISING TREND With the Great British Bake Off adding Vegan Week to this year’s competition and one in two shoppers following or showing an interest in a plantbased diet, free-from dietary trends in general look to be gathering pace. The latest shopper research from IGD, for instance, has revealed that one in two (52%) British grocery shoppers say that they either follow or are interested in a plant-based diet, whether this be vegan, vegetarian or flexitarian. This rises to two in three (68%) for 18 to 24-year olds who say that they either follow or are interested in following a plant-based diet, report IGD, and amongst 18 to 24-year olds, 30% follow or consider following a vegan diet (versus 17% of all shoppers in their survey). Loyal vegans are still relatively niche, however, claim IGD, with only 2% of British grocery shoppers claiming to follow a vegan diet all of the time, according to their survey. Nearly half (45%) of British grocery shoppers claim they are following, or considering, a plant-based diet because it

is healthier, with 41% claiming they follow or consider following a plant-based diet for ethical reasons and 30% saying it’s because it is better for the environment. 21% follow a plant-based diet, or would do so to lose weight or look better, with 18 to 24-year olds more likely than the average shopper to be motivated by ethical reasons (51%), environmental concerns (48%) and to lose weight/look good (25%), according to IGD data. “We are seeing an increasing number of people adopting a more flexible approach to their diets, whether it’s just for one meal or one day a week, shoppers are increasingly choosing a vegan, vegetarian or flexitarian diet,” says Vanessa Henry, shopper insight manager at IGD. “From our data we can see that younger shoppers are more likely to follow or consider a plant-based diet, which is no surprise given they are the most socially engaged group. With the rise in celebrities and health influencers sharing recipes and tips online, as well as the growing popularity of movements such as Veganuary and meat-free Mondays,

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Aryzta has added four new on-the-go savouries to its ever-growing vegan bakery range. the interest from this group suggests the trend could continue to grow as plantbased products become more mainstream.” There is still work to do to educate shoppers on vegan diets and improve perceptions, add IGD, as they found that 38% of grocery shoppers don’t believe vegan foods taste as good as non-vegan foods, and 42% believe they will miss out on key nutrients if they follow a vegan diet, opening up an opportunity for retailers and manufacturers to invest in this area. From its research, Mintel reports that UK vegan new product development (NPD) is flourishing. In 2018, the UK was the nation with the highest number of new vegan food products launched, toppling Germany from its number one spot - according to their Global New Products Database (GNPD). As many as one in six (16%) food products launched in the UK in 2018 had a vegan/no animal ingredients, they claim, doubling from just 8% in 2015

whereas Germany - a mature and saturated market - has seen wilting numbers of vegan food NPD, with the total share of food launches classified as vegan falling from 15% in 2017 to 13% in 2018. Overall, one in ten (9%) food products launched in Europe in 2018 had a vegan/no animal ingredients claim, doubling from 5% in 2015, observe Mintel. Flexitarianism is on the rise in the UK, they confirm. One in three (34%) British meat eaters reduced their meat consumption in the six months to July 2018 following a flexitarian approach, up from 28% who had done so in 2017, with 31% of British consumers saying that recent news articles make a convincing argument for giving up meat. However, although it may be all the rage with celebrities, Mintel add, today, four in ten (39%) British diners say that vegan meals are boring, while 41% say they are overpriced, and around one in ten (9%) British diners would like to see more vegan items on the menu. “For a number of years


FOOD Germany led the world for launches of vegan products. However, 2018 saw the UK take the helm. Germany has certainly plateaued, likely driven by a flooded market with little room to grow further. The UK, by contrast, has seen a huge promotion of vegan choices in restaurants and supermarkets. The most poignant of these is the expansion of supermarket own-label options with dedicated vegan ranges in mainstream stores. Additional space is also being freed up by UK supermarkets in the on-the-go aisles and small format stores to help promote vegan food and drink, making it easier for meat-eating consumers to try these new concepts out,” says Edward Bergen, global food and drinks analyst at Mintel. “Meanwhile, initiatives like ‘Veganuary’ and ‘meat-less Monday’ allow consumers to flirt with veganism without the longterm commitment. As more people reduce their meat intake, they experiment with more plant-based dishes catering for their flexitarian lifestyles - whether at home, on-the-go or in restaurants. Moreover, consumers are becoming more willing than ever to expand their comfort zones, push themselves to the limit with new experiences and use social media to compete with and offer inspiration to their peers.” CATERING TO DEMAND “Veganism has skyrocketed in recent years with more people than ever choosing to enjoy a plant-based lifestyle. According to the Independent, more than 3.5 million people identify as vegans – avoiding all animal-based foods,” says Rob Owen, executive development chef at sector supplier, Creed Foodservice (www. creedfoodservice.co.uk). “The fashion for ‘clean eating’, paleo, vegan and other diets has been popularised by platforms such as Instagram and Facebook, boosting the market for specially manufactured products and encouraging caterers across all sectors to also provide dishes and menus to meet these demands. Catering for vegans as well as vegetarians provides café owners with new opportunities for sales whether they are a completely vegetarian offering or simply have an expanding vegetarian and dedicated vegan menu. “Product innovation and recipe development means that vegan meals do not have to be lacking in flavour as a few simple changes can open your menu to plant and meat lovers alike. There are also many branded vegan products now available, from vegan sausages and croissants to vegan ice lollies and ice cream and of course plant based ‘milk’ including nut, oat and soya as dairy alternatives. The

secret is to ensure that you offer dishes that will appeal to everyone so that you are not buying in lots of different ingredients or spending extra preparation time. “Try to incorporate dishes on your menu which can easily have ingredients taken away or added in depending on the customer. Street food style dishes – Indian, Middle Eastern or Sri Lankan - work well as they can be easily adapted to be vegan or vegetarian, nuts can be taken away and the dish works well for all types of consumer. For bakes, swap traditional ingredients such as honey with free-from alternatives such as maple syrup to create genuinely indulgent treats that even non-vegans will love. “Creed recently launched a dedicated Vegan Guide bringing together all the listed products which are suitable for a vegan diet – those which avoid all animal-derived foods to include meat and fish but also no eggs, dairy or even honey to make it much easier for caterers to formulate vegan dishes and menus.

over 600 locations to provide food service excellence to clients and customers in business and industry). The company says that its core principle is to serve the best quality food, sourced and prepared locally using the finest produce. Through its chef and barista academies, it provides focused and dedicated training to front line teams helping them to provide great service and build a career for life. Thus, the reach and talent of BaxterStorey’s business enables it to draw on an extensive pool of expertise within the food service sphere in the UK, providing it with a strong foundation to share and distribute best practice both locally and across the country. Recently, it launched a vegan café at the Royal College of Art in their flagship Kensington Campus in London. With three catered campuses across Kensington, Battersea and White City, the newly refurbished outlet is within their iconic building in the heart of the ‘Albertopolis’ district of London.

“The downside of offering different menus for different diets is the timeconsuming cleaning regimes that need to be introduced to avoid cross contamination. It is often better to prepare vegan food first in the kitchen, clean down and prepare other dishes.” BaxterStorey provides bespoke hospitality services through restaurants, café bars, deli operations and executive dining rooms for a wide range of customers. Its heritage is built on the culinary expertise and the professional training and development of its people (they employ more than 8,500 people at

BaxterStorey opened the café in response to requests from the Student Union for an outlet to cater for the increasing number of vegans and vegetarians in the student population. With over 2300 students enrolled at the university - a number set to increase in coming years - the café was designed in collaboration with the Student Union’s president and with support from Bentley Consulting. With most students based on campus and working from design studios throughout the day, the new vegan hot spot offers a nutritious all-day grazing

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OPINION Louise Palmer-Masterton (founder of Stem + Glory, a multiple awardwinning plant-based restaurant, serving delicious gourmet vegan food from locally sourced ingredients which are 100 per cent made on site and offering all day casual fine dining, fast breakfast, brunch and lunch, juices, smoothies and great coffee - www.stemandglory.uk) I’ve spent 35 years eating out as a vegan. When I first became vegan, people would look at me as though I had two heads and had just landed from outer space! Back then, just being a vegetarian was thought to be weird enough and restaurants were only just getting their own heads around courgettes and tomatoes in cheese sauce which, for a long-time, was the height of sophistication on vegetarian menus. There’s no doubt things have improved massively. We have come on in leaps and bounds with food in this country, not just for vegetarians and vegans but our cuisine has improved tenfold, in general. And through the popularity of annual events like Veganuary which has been running for a while now, the vegan movement is steadily growing and savvy operators, not least cafés, have woken up to the fact that they need to offer vegan options. The chances are in a group visit or booking there may well be one vegan, and if catering for them is a ‘hassle’, then they may well decide to take their party somewhere else because these days they do have choices. However, that said, even though restaurants are getting better all the time at offering vegan menu items, the same common problems still occur over, and over again. So here are my six ways to improve things. 1. Offering vegan menu items that are similar to non-vegan items can result in confusion amongst staff. I ordered a vegan Margherita pizza recently which came with cheese. The problem was there was a vegan and non-vegan Margherita on the menu, and they looked the same. The vegan dish needs to look and sound completely different and serving it on different plates goes a long way to cutting down on genuine mistakes by the staff, often due to nothing more than human error. 2. While genuine mistakes do happen, what is completely unacceptable is that some people in hospitality still think it’s funny to sneak non-vegan ingredients into meals served to vegans. Butter in vegetables where they think you won’t notice is common. I have lost count of the number of times I have enquired

if vegetables are cooked or dressed in butter, only to be told they weren’t but when they arrived they were so obviously cooked in butter. I always ask for butter to be replaced with oil, and that’s why eating out in Italian restaurants, for example, is a winner for vegans because for every dish where the British cook will reach for the butter, an Italian will always naturally gravitate towards olive oil. 3. Coffees can be a minefield. I have lost count of the number of times I have taken a sip of my soya latte only to discover it was made with milk. Yes, people can make mistakes and the server can easily just take the wrong drink. But, again, having different cups for soya milk drinks and milk would hugely minimise the chances of the wrong drinks arriving. It’s so obvious and easy to sort this. 4. I worry about having vegan food prepared in non-vegan kitchens. Food hygiene rules should prevent cross contamination, but we have to accept it happens. Hands go from meat and dairy to handling vegetables. The staff doing it often don’t even give it a second thought as they are mainly focused on the end result, i.e. a meal served without meat or dairy. But operators need to have a clear policy that vegan meals are prepared at a separate station so there is no opportunity for cross-contamination. 5. A big, big no, is frying vegan food in fryers that also fry meat and fish products. If restaurants are doing this the customer needs to know so they can make an informed decision. This needs to be clearly identified on the menu.

6. Vegans make a lot of effort trying to make meals tasty. There are so many ways common items on a menu in a non-vegan café, say, that could easily be veganised. Just removing meat, fish, and cheese from a dish and not substituting something else but still charging the same is, to say the least, annoying. A plate of vegetables is often smothered in butter to give it more flavour. It’s not fair to just remove the butter and give a vegan a boring plate of boiled veg. There are lots of ways to add flavour, all it takes is a bit of thought. If I order a salad with the feta removed, I really appreciate when a restaurant then adds more alternatives such as olives, sun dried tomatoes, seeds, asparagus, broccoli - anything really that complements the dish and recognises that one of the main ingredients has been removed. In the coming years market trends will most likely force operators to up their game in meeting the needs of people who abstain from eating animal products (products like the Beyond Burger from the US which is now on sale at Tesco is a plant-based burger that ‘bleeds’, for example). Unlike controversial lab-grown meats that use animal stem-cells, these types of alternatives will make it easier for people to move away from eating meat without feeling deprived. There’s no point in expecting a family whose staple shopping item is packets of frozen burgers to suddenly start buying something completely different. It’s not going to happen unless they are totally committed. But as more people show an inclination to drop meat from their diet for health or ethical reasons, alternatives like this in restaurants that still look like meat, lead the way to showing how it can be done. There are currently around 22 million flexitarians in the UK, those who enjoy meat but want to reduce their meat consumption. It’s about making the change for them so easy and tasty that there will come a point when they don’t even remember they are not eating meat. Currently, I have a very small list of vegan-friendly restaurants that I like to visit and my wish is to see that grow into a very long list.

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FOOD menu with energy boosting artisan coffee using plant-based milk alternatives. The café boasts delicious fresh snacks such as sprouting broccoli and tofu toasties, coconut and apricot protein balls and homemade hot falafels with beetroot hummus, and as the first vegan-only café in the BaxterStorey portfolio, there are ambitions to expand the theme to the Battersea campus when it opens in 2020. “We are delighted to be working with Royal College of Art and to have brought this exciting new space to their iconic,” says business development manager, Martin Holden-White. “We are very aware of the rapid growth in plant-based food trends and it was fantastic to work alongside such a passionate student union and a forwardthinking consultant in David Bentley, which allowed us to be creative and offer students a greater choice of nutritious and varied foods to fit their study patterns”. Benji Jeffrey, a member of the student union at Royal College of Arts said: “‘We’re super happy to have a dedicated vegan café on site. Students are increasingly aware of the impact we leave on the planet with many moving towards more sustainable diets. It’s great to have a space on campus that is suited to their needs”. The café is 100% vegan, with 100% of its food made on site. It features a juice and smoothie bar and serves vegan deli sandwiches and wraps, toasted to order to deliver an all-day grazing grab and go offering. Their coffee is ‘Down to Earth’ coffee (a BaxterStorey in-house brand) and there is a monthly rotating guest coffee (they have recently partnered with small local independent roasteries as they are aware student allegiances are leaning towards local independents over the big brands). In addition, there are vegan home bakes, helping the café to offer a completely on trend, unique vegan outlet and a greater product variety and choice with the addition of its vegan grab and go option, thus helping to create a more commercially-focused high street style catering outlet. HELP FOR OPERATORS “Our one tip for operators on getting their vegan and vegetarian offerings right is to start seeing them as the main event and incorporate meat-free options into every aspect of the menu,” says Annette Coggins, head of foodservice, Tilda UK (www. tildafoodservice.com). “In order for vegans to maintain a balanced diet, the Vegan Society suggests incorporating a starchy food, such as brown rice into every meal. Rice is not only a great source of energy and high in fibre,

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but it is also gluten-free, meaning cafés can provide for special diets at the same time as creating tasty and nutritious vegan dishes. “Rice’s versatility as well as its ability to absorb and take on different flavours means cafés can provide vegan-friendly options with minimum fuss. It works well in starters, mains and desserts and recipes can be easily adapted to suit a meat-free diet.” Whether you’re a dedicated vegan café or bakery, or simply looking to further your customer appeal, offering vegan baked goods is easier than ever with the increasing number of products available on the market, feel Lotus Bakeries, and as this trend becomes ever more prevalent within the industry, caterers must consider which ingredients are suitable to use, whilst also offering the maximum versatility, great taste and ease of use, they point out. “Veganism continues to rise and long gone are the days of it being considered a niche diet. With an increasing number of Brits adopting a plant-based lifestyle and an astonishing number of #vegan posts on Instagram, it’s clear to see that veganism is very much mainstream,” says Frances Booth, category marketing manager at Lotus Bakeries (www.lotusbakeries.com). “Consumers are primarily adopting a vegan diet for ethical reasons but there are also those who are simply curious about it and interested in trying vegan products and dishes. Social media influencers and outlets have shown how veganism can be experimental and everything but boring. It’s no secret that we are still very much a nation who enjoys indulging in a sweet treat or two. That being said, in order to generate interest in baked products on offer in a café, operators must provide stand out choices that will catch customers’

attention, as opposed to offering the usual flavours which may not prompt an impulse buy. Ways to achieve this include offering classic cake flavours with a twist, by including vegan or gluten free alternatives, or by introducing new and on-trend concepts.” Suitable for vegans, Lotus Biscoff Smooth Biscuit Spread is ideal to use within a whole host of delicious vegan bakes, suggest the brand. The Smooth Biscuit Spread is made from exactly the same Lotus Biscoff biscuits that are popular with customers who have grown to love them with their cappuccinos or lattes when out of the home, and they can be used in a whole host of vegan recipes.

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FOOD for a delicious accompaniment to a soya flat white for the perfect vegan menu offering?” says Frances Booth. BB Foodservice, the delivered arm of Bestway Wholesale, has joined forces with a UK market-leading plant-based brand, Alpro, to educate operators on the profit potential of dairy alternatives, for example, via a new insight report – Plant-based profits. The plant-based category has grown by £129million (Mintel, Meat-free Foods, 2017) in the last three years, and is expected to grow by 43% by 2022; operators that aren’t capitalising on the opportunity risk being left behind. From coffee shops to breakfast spots, Plant-based profits offers insight and advice for operators, covering the driving forces behind the category’s rise to prominence, and consumer expectations. Steve Carter, director of trading – catering, at BB Foodservice, says: “We’ve seen first-hand how demand for plantbased products has skyrocketed in recent years, and it’s showing no signs of slowing down. The number of consumers opting for dairy-free products has never been higher and as our report finds, they’re willing to spend more to get them. “Dairy alternative products have cemented themselves in every corner of foodservice, as evidenced by the fact that one in three people now regularly buy plant-based out-of-home (Alpro 2017 data). That’s why we’ve called on Alpro’s expertise to launch this report. Complete with recipe suggestions, it ensures operators know what their customers expect.” Vicky Bhattu, marketing director at Alpro UK & Ireland, adds: “The surging demand for plant-based food and drink, particularly out of home, signals a significant opportunity for operators, but only if they are armed with the insight, advice and know-how to capitalise on this fast-growing and rapidly evolving category.

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“That’s exactly why we’re delighted to share our expertise with BB Foodservice. The report helps to educate the industry on the scope of the opportunity, and raise awareness of the variety of quality, plantbased options for the foodservice market – such as our growing Alpro For Professionals range, which has been specifically developed for baristas.” Plant-based profits launched in November last year, with a media tour of six leading coffee and breakfast outlets (to download the report visit https://www. bbfoodservice.co.uk/files/AlproPlantbasedProfits.pdf). “With a growing interest in vegan and vegetarian options, it makes sense for cafés and other out of home operators to tweak their menus so that they appeal to those who don’t eat meat, as well as others,” says Jenny Jeppsson, concept manager at Swedish baker, Polarbröd. “There are some really simple things that can be done to make a menu more vegan friendly, such as swapping nonvegan breads for breads that don’t contain any animal derivatives. All of Polarbröd’s five-strong range of flatbreads and thinbreads – currently available to foodservice customers in the UK exclusively via Central Foods - for example, are suitable for vegans. Having vegan breads to hand gives operators flexibility in how to serve them, ensuring that vegan and vegetarians are well catered for too. “Some of the current eating trends really lend themselves to vegan options, such as the popularity of street food-style options. Choose vegan flatbreads or thinbreads as carriers or bases - they will appeal to all, not just those with special dietary requirements. Offer a mouth-watering and healthy range of vegan friendly fillings. Café owners and their team can pack, wrap and roll the breads in advance to create an eye-catching display of ready-made wraps and rolls for a food counter, or offer a more

personalised service from the menu, where customers choose their fillings and their carrier. “Swedish flatbreads and thinbreads can also make an interesting alternative to more traditional sandwich carriers as they can be used as wraps, open sandwiches and in more conventional ways, with bread either side of a filling. Another great thing about Swedish flatbreads is their versatility. As well as being used for sandwiches and wraps, our Polarbröd Arctic round flatbreads are used in Sweden as mini pizzas – something else which is a popular street food-style or takeaway item to have on any menu and which can be served as a vegan option.” NEW LAUNCHES A frozen food distributor, Central Foods (www.centralfoods.co.uk), reports that it has also extended its free-from range for foodservice operators with the launch of a new vegan American pancake in response to both the increase in demand for plantbased, vegan products and the growing appetite among consumers for eating out at breakfast and brunch, say the firm.

“Central Foods has experienced significant increases in sales of American pancakes in recent years,” says Gordon Lauder, MD for Central Foods. “We have also seen a large percentage rise in the demand for vegan and plant-based products. Now we can offer vegan American pancakes from Crépe Cuisine which will satisfy both demands.” The four and a half inch pancakes are made to a vegan recipe resulting in a fluffy American-style pancake that can be topped with both sweet and savoury options to create a breakfast item or light snack. Suitable for both vegetarians and vegans, the pancakes have a defrosted shelf-life of two days. Aryzta Food Solutions has added four new on-the-go savouries to its evergrowing range of plant-based bakery – helping take the fear factor out of catering for this growing diner demographic, say the company.


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Recipe Idea Vegan Club Sandwich by Lion sauces “Sauces and dressings are the key to great plant-based menu options,” says Sarah Moor, brand manager for Lion sauces, from AAK Foodservice. Ingredients • 3 slices white bread • 2 leaves round lettuce • 50g roasted red peppers • 2 large sliced Portobello mushrooms • 50g caramelised red onions • 1/2 avocado • 4 slices beef tomato • 2 slices vegan bacon or smoked seitan • 100g lightly seasoned chicken alternative (such as Tofurky) • 3 tbsp Lion Vegan Mayo (registered with the Vegan Society and free from all common allergens)

Available frozen, the four new savouries – a Saag Aloo Slice, a Spicy Chickpea Roll, a Vegan Sausage Roll and a Spicy Chickpea & Kale Pithiver – unite to answer two of foodservice’s biggest trends, feel Aryzta - the growth in veganism (veganism in the UK has increased by 350% in the last decade (the Vegan Society 2017) and the explosion in a food-to-go market set to reach £23.5bn by 2022 (IGD 2017 data). Paul Maxwell, trade marketing manager, Aryzta Food Solutions (and a vegan of 24 years) says the new savouries can help caterers fretting over how to harness the pulling power of vegan food, drive on-the-go profits, not just from

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Method 1. Lightly toast the three slices of white bread. 2. In a frying pan, sautee in a little oil the sliced mushrooms until soft. 3. Spread 1 tbsp of Vegan Mayo onto each slice of toast. 4. On the first slice put the lettuce on top of the mayo, and top with the roasted peppers and cooked sliced mushrooms, caramelised onions and sliced tomato. 5. Place the second slice of toast on top with the mayo facing upwards. 6. Top with the sliced avocado, vegan bacon or seitan and chicken alternative. 7. Place the third slice of toast on top with the mayo facing inwards to complete the sandwich. 8. Slice into triangles and place on a plate, secured with a skewer.

vegans, but non-vegans looking for a flavoursome departure from the standard sausage roll or steak bake. “Insight from the Vegan Society recently highlighted veganism – alongside gluten-free – as the most difficult diets that sites have to cater for, so we realise there are many sites which are still unsure of how to satisfy vegan diners,” says Paul Maxwell. “Put simply, the vegan requirement is not all that different from that of meat eaters. Whether you’re one of 3.5 million UK vegans, 7 million vegetarians, or the growing number of flexitarians, the only requirement, apart from being free from animal ingredients, is something that

tastes great! These new vegan bakes are so delicious and simple to prepare that they remove the hard work at the very outset. All that’s left for caterers to do is profit from innovative bakes with ingredient combinations that will appeal to anyone – meat eaters included – looking for new and exciting flavours.” As a protein boost and meat alternative, dairy products can play an important role in vegetarian and flexitarian diets, point out Eurilait Ltd. However, cheese often gets a bad press due to its salt content and the presence of saturated fats, but its nutritional benefits are many and, as with all foods, eaten as part of a healthy, balanced diet and in sensible


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Recipe Idea Vegetarian lasagne with aubergines and tomatoes by Cirio Serves 4 Ingredients • Cirio La Classica Sieved Tomatoes (540g – 1 bottle) • 1 kg of lasagne pasta • 1 litre of bechamel • 300 grams of grated Parmesan cheese • 2 aubergines • 1 onion, chopped • 5 tablespoons of extra virgin olive oil • Basil, pepper and salt Method 1. Cut aubergines into slices about 1/2 cm and sauté in a pan previously heated with olive oil for two minutes. 2. Prepare the tomato sauce - put the rest of olive oil in a pan, the finely chopped onion, salt, pepper basil and the smooth Cirio Sieved Tomatoes. 3. Coat a baking tray with oil and spread a layer of dry lasagne. Cover with a layer of aubergine, some bechamel, some tomato sauce and the grated Parmesan cheese. Keep it going like this until the last layer of lasagne is included. 4. Bake in the oven for 13 minutes at 200° (Gas Mark 6).

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quantities (the recommended daily cheese intake for an adult is 30g) cheese and dairy should be enjoyed, point out the company. Cheese, in particular, offers a versatile and flavourful ingredient that can be used for sweet and savoury dishes and many cheese varieties have been made without the use of animal rennet and are suitable for vegetarian consumption. “Eurilait’s extensive selection of premium continental cheese and dairy produce offers viable protein alternatives, as the uptake of vegetarian and flexitarian diets continues to grow,” says Craig Brayshaw, commercial director, Eurilait Ltd (www.eurilait.co.uk). “We have seen further interest in hot eating cheese options and have developed a range of individually quickfrozen cheeses suitable for fast serve scenarios, such as our breaded cheeses, which aid busy foodservice operators, offering ultimate convenience and ease of use – perfect for a casual dining catering environment.” Hot eating cheese dishes that have come to prominence in recent times include halloumi burgers, bread-crumbed, deep-fried brie wedges, baked camembert and mac & cheese. As well as providing a satisfactory and flavourful meat alternative, the versatility and extensive selection of cheese and dairy products available to caterers allows great scope for menu creation, and an opportunity to deliver taste and texture on their menus, affording good profit return, feel Eurilait. “Eurilait’s breaded cheese choices include mozzarella sticks and goat’s cheese discs and sticks, all of which have a crisp breadcrumb coating and offer the complimentary texture of a melting cheese centre,” says Craig Brayshaw. “They make a wonderful small hot plate choice on a

Pidy’s colourful Veggie Cup range consists of bite-sized carriers which can be filled with an appealing host of different hot or cold fillings and are available in four flavours (beetroot, carrot, spinach and grilled onion). café menu or alternately a perfect filling for a hot wrap or flatbread. Try nestled in crisp salad leaves with a piquant dressing. With no need to defrost, the cheeses are easy and quick to cook making an ideal choice for salads, dipping, snacking options and sandwiches or wraps.”

In response to customer demand, a further four new Simply flavoured sugarfree vegan syrups will soon be available from the Italian Beverage Company (IBC). Tapping into the current consumer trend for healthier options, the syrups combine rich, authentic flavours without the extra calories of added sugar, and are Vegetarian Society Vegan approved, point out IBC. The current sugar free line-up includes some of IBC’s best-selling and most versatile flavours including Amaretto, caramel, hazelnut, chocolate, vanilla, gingerbread, salted caramel and a handy flavourless syrup which just adds sweetness, say the firm (www.italianbev.co.uk). “We’re expanding our sugar free range to include some of our most popular flavours, giving customers even more choice,” says Ricky Flax, general manager IBC.


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tomorrow for café businesses A taste of

Back for its milestone 21st edition, the International Food & Drink Event (IFE) will be returning to ExCeL London on 17-20 March 2019 with an insightful and vibrant schedule of talks, tastings and trends forecasting. GLOBAL TRENDS The biennial event looks set to be a mustattend for all café businesses looking to explore a taste of tomorrow by offering the chance to discover emerging trends. As well as the opportunity to meet with thousands of international, future-focused brands, there will be the chance to hear inspiring and thought-provoking talks from some of the key figures across the food and drink industry.

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IFE 2019 will also offer a unique opportunity for both British and international suppliers to meet and connect with some of the top buyers and operators in the hot beverage and café industries, and with 1,350 cutting-edge food and drink manufacturers attending from some 111 countries, IFE 2019 is surely one of the only places to experience the best of what the food and drink industry now has to offer across the globe.

FOOD AND DRINK INSIGHT With a jam-packed line up, IFE 2019 aims to help buyers navigate the changing landscape of the food and drink market by exploring the trends which will shape the industry this year and beyond, and to help form the event agenda, IFE reports that it has surveyed its network of members to find out which trends made the biggest impact on their businesses last year.


PREVIEW

EXHIBITOR FLAVOUR As the food and drink industry’s biggest event of the year, IFE 2019 has garnered interest from some of the sector’s leading hot drinks and confectionary brands. Tea Trends Exports Based in Sri Lanka, Tea Trends Exports is a family run business which has been providing rich, sophisticated aromas and flavours of pure Ceylon Tea for over two decades. With over 500 varieties of tea available, Tea Trends Exports has one of the largest catalogues of tea flavours, which are exported to all markets around the world. At IFE 2019, the company will be launching its Kole brand, which is a premium artisanal range of teas, and showcasing its different tea varieties from which visitors can choose to create their own blend. Little’s A second-generation family run business, Little’s has been making its high-quality flavoured coffee for more than 30 years. The brand offers innovative flavours, such as the newly launched Gingerbread Cookie and Kolkata-inspired Chocolate Chai, which are allnatural, have no added sugar and feature 100% Arabica

coffee beans. This year, Little’s Coffee has become the first instant coffee brand in the UK to be completely plastic free across its 14-strong range, redesigning its packaging to increase the visual impact while reducing its impact on the environment. The brand’s bold new look will be unveiled at IFE 2019. Flower & White Flower & White has challenged the way people think about and use meringues. It has whisked them up, slowbaked them and perfected every flavour, resulting in a showstopping collection of gourmet meringues that can be used as stand-alone snacks, dessert or freak shake toppers. The company started by developing its ‘Giants’ which were then followed by smaller yet equally as moreish ‘Bites’ and ‘Drops’, all available in a kaleidoscope of colours. Now the award-winning bakers have launched Meringue Bars with less than 100 calories per bar

Plant-based food and veganism, the freefrom movement and booze-free beverages were all listed as the top three trends that influenced the sector in 2018, and looking at what’s on the horizon for 2019, IFE’s research also found that plant-based eating, sustainable packaging, gut-friendly foods and sugar-free are the most prominent trends businesses are looking to leverage this year – demonstrating the effect consumers’ growing interest in health and wellbeing is having on the sector. TALKING AND TASTING TRENDS To delve deeper into these trends, prominent experts from the food and drink industry, including leading plant-based influencers, will take to the IFE Talking Trends stage throughout the four-day event to share their experiences, opinions and predictions.

and available in chocolate, raspberry and lemon flavours. They are low fat, gluten-free, suitable for vegetarians and use only natural flavours and colours, making them appealing to the healthconscious consumer. The Big Banana Bread Co. Using no artificial colours, flavours, sweeteners or preservatives, the Big Banana Bread Co. produces natural, feel-good banana breads that capture the essence of home baking. Its award-winning recipes are rich in omega oils, fibre, potassium, magnesium and protein, making them the perfect sustaining breakfast, pre-gym energy boost or allday snack. The company will

The impressive line-up includes Maria Antidormi (insight consultant at Anima Insight), Al Overton (senior buyer at Planet Organic), Derek Sarno (director of Plant-Based Food Innovation at Tesco) and James Hacon (managing director of Think Hospitality). In addition, the Tasting Trends area – which is new to IFE 2019 – will provide a multisensory experience that will take visitors on a culinary journey as they see, smell and taste the food and drink of the future. It comes as no surprise that plant-based foods remain the hottest topic, but the Tasting Trends feature will also highlight trends such as snacks that contain good fats (Omega 3) and stress relieving soft drinks (vitamised juices, for example). It will also take a closer look at the new stronger spicy flavours coming through in snacks and confectionery, as well why the proportion of Brits drinking alcohol is at its lowest.

be launching bake-at-home versions of its recipes at IFE 2019, including free-from and vegan options, playing into the growing plant-based eating trend. Other exhibitors and products on show will include Cheatless protein bars, Eaten Alive fermented foods, Evoca Drinks premium soft drinks, Gato & Co plant-based indulgent treats and Meet The Jackfruit health supplements, to name but a few. Co-located with Pro2Pac – a complete processing and packaging event for the food and drink industry - the joint festival will provide a comprehensive snapshot of the current food and drink industry.

TREND TRAILS To ensure visitors don’t miss out on key insights, back by popular demand are the IFE Trend Trails. Designed to help visitors navigate their way around the event one key insight at a time, the Trend Trails will visit some of the most progressive brands in the plant-based, food to go, private label, circular brands and global innovations movements. Speaking about this year’s event line up, Soraya Gadelrab, event director for IFE, said: “We have brought together a truly fantastic line-up of experts for this year’s event, to offer the most up-todate intel on the changing food & drink landscape and provide inspiration, ideas and tools to help businesses tap into upcoming trends. It’s a must-visit for café businesses looking to grow in 2019 and beyond.”

For more information on IFE 2019 and to register for free, visit www.ife.co.uk THECAFELIFE.CO.UK | FEBRUARY 2019 | CAFÉ LIFE 33


KOMBUCHA

Kombucha TEA

If the strong kombucha tea product presence at recent trade shows and exhibitions is anything to go by, then it looks set to be a must-stock item for café and coffee shop operators in 2019. Gary Leigh (right) of GO! Kombucha - the UK’s first kombucha tea brand - tells us more about its background and development. 34 CAFÉ LIFE | FEBRUARY 2019


KOMBUCHA SHAKING UP THE SOFT DRINKS SECTOR You may have noticed the media buzz around fermented drinks over the past year, particularly kombucha tea which is starting to overtake coconut water in the healthier/ functional drinking category. Indeed, savvy café owners who keep an eye on soft drinking trends may have noticed that this latest beverage to tick all the righton boxes isn’t new at all. Its origins stretch as far back as ancient China in fact. Whereas coconut water’s much-touted high concentration of electrolyte balancing potassium effectively makes it a one-trick pony - and therefore not an especially lucrative or particularly tasty option for café owners looking to attract health conscious hipsters and vegans who will go the extra mile in search of a ‘mindful’ café - kombucha tea is an altogether more attractive proposition. SO WHAT IS KOMBUCHA TEA? After ten years on the back burner as a faddish indulgence in the UK, kombucha tea is now starting to turn the market for highlysugared, artificially carbonated and flavoured processed fizzy drinks on its head, and is taking the soft drinks sector back to its very basics; to how tea was fermented and drunk as a deliciously refreshing and revitalising

beverage in the era of the great Chinese dynasties over 2000 years ago. Earliest records suggest that kombucha was popular around the time of the Qin Dynasties of 200 BC, wherein it was revered by emperors and warriors alike who took kombucha into battle in their hip flasks to replenish energy levels. Zen masters believed the ‘divine tsche’ helped to align the mind and body with the spirit, boosting their ‘chi’ energy. From China, kombucha travelled west across the Ural mountains – home to a disproportionate number of centenarians due, it was thought, to the wide consumption of kombucha tea, or ‘tea kvass’ - and onward

into Russia before crossing the Black Sea into Europe. Noble-Prize winning Russian author, Alexander Solzhenitsyn famously credited kombucha with curing his stomach cancer. The tea fizzled on the back burner for several decades then began appearing in the chiller cabinets in Californian health food stores in the late 1990s, gaining the attention of Hollywood A-list celebrities. It was ‘wild child’ Lindsey Lohan who inadvertently provided the tipping point for kombucha when, in 2010, an alcohol-detecting electronic bracelet linked to the local LAPD which she was obliged to wear as a condition of her bail went off! It soon transpired the bracelet had registered a trace amount of alcohol in a mysterious fermented tea she was drinking. No surprise then, that as the media relayed pictures of Lindsey Lohan in handcuffs clutching a bottle of kombucha around the world, an ancient trend was reborn. And for the then fledgling, original UK kombucha tea brand, GO! Kombucha, the coverage on the front pages of women’s magazines sent demand soaring - providing the springboard to go from a small cottage industry brewing and bottling the tea in a small unit in Slough to a vineyard in the Sussex countryside where the company was able to scale up and launch into the independent health food sector in 2008.

You’ve now read all about kombucha (see pages 34-36), and if you’re at the higher end, cutting-edge of the cafe scene catering for the health conscious, vegans and hipsters GO! Kombucha is the UK’s premier range; our 750ml bottles yield 5 x 150ml servings and our 250ml bottles look great in chillers! Email info@gokombucha.co.uk now for a free 250ml bottle to sample and we’ll send our pricelist up to 40% off RRP! We deliver to anywhere in the UK within 24 hours with 30 days credit terms from your second order. Being a family-owned business since 2003, GO! Kombucha is one of the lowest-priced kombucha brands, zero-rated for VAT and exempt from sugar tax.

Any questions? Call Gary on 07956 228141 THECAFELIFE.CO.UK | FEBRUARY 2019 | CAFÉ LIFE 35


KOMBUCHA For many years we were on our own. Selling modest amounts from month to month in stores like Whole Foods where we would educate the public at in store demos about kombucha’s many benefits. Starting the business off in 2003 and growing the brand organically since then with no outside investment enabled us over that time to perfect our craft and to this day honour the way kombucha was brewed over 2000 years ago; handcrafted in small batches and free from adulteration to yield an entirely authentic and holistic product. BACTERIA AND YEAST Kombucha tea in its most basic form comprises water, tea, sugar and the kombucha culture; a living, symbiotic colony of good bacteria and yeast, or ‘scoby’. When fermented together over several weeks the freshly brewed tea gradually takes on the characteristics of the kombucha culture to yield a naturally effervescent beverage that can range in taste from tart like vinegar to yeasty like beer. At either extremes, kombucha can be an acquired taste, but when optimally balanced should be neither too sweet nor too sour, not too vinegary or too yeasty, and a drink that most people will find pleasant, even delicious on first try. Many homegrown brands that have rushed to market in recent times also began as hobbies making kombucha at

home, and some are having to short cut the brewing process to balance and scale-up their brews quickly for mass production, leading to some having to pasteurise, filtrate and artificially carbonate. Recently, some of those homegrown brands have also been joined on the shelves by major corporations keen for a share of the increasingly lucrative functional drinks market (PepsiCo’s KeVita and Australia’s Lo Bros, for example). Their engineered versions of kombucha apply more sophisticated industrialised processes to ensure scalability and shelf stability, and both are now listed at Sainsbury’s, while we ‘white label’ our kombucha for one of the leading health food brands which is currently sold in Waitrose and online at Ocado and Amazon. Kombucha is a growing market still in its infancy in the UK, so there’s plenty of room for all with a good product. We aim firmly at those looking for an authentic, premium and original product. GUT HEALTH Aside from the many documented benefits of tea itself - which provides the essential nutrients that the kombucha culture requires to thrive during fermentation - are the culture’s myriad of components. These include good bacteria, yeasts, digestive enzymes and numerous B vitamins which together provide all-round nourishment the human gut needs for optimal health.

These gut-friendly microbes replenish many of the vital live components which highly-processed foods - themselves stripped of beneficial gut-friendly organisms by pasteurisation and other intensive production methods - effectively leech and extract from the body. With science now acknowledging that all-round good health - from disease immunity and skin health to digestion and even emotional wellbeing - begins in the gut ‘microbiome’, that alone could be considered enough of an incentive to switch from consuming processed (i.e. nutritionally deadened) soft drinks to ‘living teas’. But there’s more to kombucha tea, much more. BELOW THE SUGAR TAX With sugar now widely demonised and branded as addictive as crack cocaine and a key driver of the diabetes and obesity epidemics, manufacturers have been increasingly turning to alternative natural synthesised sweeteners such as erythritol and steviol glycosides which, consumed in large quantities, can irritate the gut lining. These sweeteners are now being added to a range of foods from ice creams to yogurts, and to soft drinks to bring them below the 5% sugar tax threshold. While sugar is an essential source of fuel for the kombucha culture to digest and thrive, traditionally brewed kombucha tea such as GO! Kombucha contains around only 4g of sugar per 100ml, around two-thirds less than traditional fizzy drinks and fruit juice making it exempt from the sugar tax and a great choice for those wanting to substantially cut their sugar intake and who are wary of ingesting processed alternatives containing synthesised sweeteners. GUILT-FREE DRINKING The resurgence of kombucha into the mainstream also perfectly chimes with the generational shift away from alcohol. Millennials have been leading the trend in seeking out beverages that can be drunk in pubs and bars that have all the zip and zing of an alcoholic beverage but without the guilt. So fast has the synergy between kombucha and alcohol-free drinking been to catch on that it is not unusual to find kombucha listed on the drinks menus of Michelin-rated restaurants, five-star hotels and private members’ clubs. GO! Kombucha’s China White, for instance, inspired world famous mixologist, Alex Kratena, to use the drink as a base for two cocktails he created for the award-winning Artesian cocktail bar at the Langham Hotel in London. With all the essential boxes ticked for today’s trend towards healthier drinking, if kombucha is not already the must-stock soft drink on your café radar then it inevitably soon will be.

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COFFEE

From the slopes of hills and volcanoes With support from the British Coffee Association, Alchemy (a London-based independent coffee roaster) and two coffee producers, the Embassy of El Salvador in Dorset Square, London, hosted a cupping session of Salvadoran coffee recently.

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COFFEE EL SALVADOR’S COFFEE SECTOR There are some 23,479 coffee producers in the Central American country of El Salvador (population 6.4 million), according to the Salvadoran Coffee Council (www. consejocafe.sv) figures - 61% of which are run by men, 35% by women, and 4% being corporate entities. Since 2015/16, the country has been enjoying a steady rise in its production with 40% growth predicted for 2018/19 (985.3 46kg bags of coffee compared with 905.1 in 2017, and 700 in 2013/14). There are six areas (or cordilleras) of production. Namely, Alotepec Metapan, El Balsamo Quezaltepec, Apaneca Ilamatepec, Chichontepec, Tecapa Chinameca and Cacahuatique, with the growing regions’ altitudes ranging from 1200m to 1500m above sea level and in turn offering distinct cupping profiles offering emphasis on body, fragrance, aftertaste, flavour and acidity according to these regions (coffee from Apaneca Ilamatepec – a region characterised by its magnificent mountains and a pleasant, cool climate - almost offers strength across the board when it comes to the qualities of fragrance, body, acidity and flavour, for example). The country is home to many heirloom varietals. Coffees grown there include Pacamara, Bourbon, Pacas, Gesha and others such as Caturra, Tatuai and Catisic, and the milling processes used there are honey, washed and natural, backed by many internationally recognised seals and certifications (it being important in the case of El Salvador’s coffee, to look out for its El Salvador Coffee Council logo). Traditional Bourbon and Pacas varieties represent 97% of their coffee plantations, report the Salvadoran Coffee Council, and are typified by delicacy, good acidity, mild and clean flavours, excellent sweetness and rich aromas, they point out. The country’s main international markets for its coffees are North American (45%), Europe (39%), Asia (13%), Oceania (2%) and Africa. 12.9% (the equivalent of US$7.67 million) of its coffee currently gets exported to the UK, with Germany (38.3%), followed by Belgium (20.3%) and Italy (17.8%) being the main European export countries. In recent times, El Savadoran coffee has been in spotlight at many barista competitions held worldwide, and has enjoyed international promotion having being supplied to globally known names including Pope Francis, Ronaldinho and China’s president Xi Jinping. Currently, when it comes to El Salvadoran coffee being promoted in Europe, the Speciality Coffee Association, the Milan Coffee Festival, COTECA, the World Barista Championships (held in Amsterdam in 2018) and the London Coffee

festival have been the most notable events, and the country is very keen to point out that El Salvadoran coffee has featured in the success of world barista champions Alejandro Mendez (2011), Dale Harris (2017 – Finca Las Brumas, Santa Ana region) and Kim Soo Min (2018 – Santa Rosa Coffee Farm). Barista competitions in Spain, France, Turkey, Russia, USA, Australia, South Korea and the UK have also witnessed the presence of El Salvadoran coffee.

Salvadoran coffee over its rivals. 95% of Salvadoran coffee is shade grown in an environment that also fosters wildlife and biodiversity. Indeed, coffee plantations there represent 75% of the total forest in the country, being home to 200 species of native trees and home to more than 100 species of mammals, reptiles, insects and birds, including some endangered species. Harvesting of the beans takes place at the end of the rainy season (the positive influences of a Pacific climate helping to deliver optimum bean ripeness). Typically, coffee is hand-picked and de-pulped on the same day, minimising fermentation risks. It is the abundance of sunlight and patios for drying that makes this quick drying possible, say the Salvadoran Coffee Council, thus maintaining an excellent bean quality. The successful implementation of the Cup of Excellence (a worldwide recognised competition) and “Q” programme (quality control system) also helps in this regard, the Coffee Council point out, and a vertical integration of the country’s supply chain that encompasses its millers/exporters and co-operatives, plays a major part in establishing good traceability and close producer partnerships.

“Tradition works,” say the Salvadoran Coffee Council, with the country’s coffee production associated with being one of the most traditional in the world, not least because as El Salvador is a small country with a high population density, so its coffee is effectively a ‘garden’ crop with artisanal credentials. Selective pruning of the coffee plants’ leaves creates healthy branches, so as to promote plants with longevity that are grown on the slopes of El Salvador’s hills and its volcanoes. The nature of such terrain means that by necessity, the skilful coffee plant cultivation and harvesting is invariably labour-intensive, and in turn being one of the many distinctions of

THECAFELIFE.CO.UK | FEBRUARY 2019 | CAFÉ LIFE 39


COFFEE

PRODUCER PRESENCE The event - in what Gerardo Perez (Minister Counsellor of the Embassy of El Salvador) says he hopes will be the first of a series - as well as providing insight into the country’s growing and developing coffee sector, gave attendees the chance to sample some of the country’s impressive coffees for themselves with representatives of the El Salvadoran producers La Joya Verde and Santa Cristina both present. FINCA JOYA VERDE The Finca Joya Verde (www. joyaverde.com) story began in the 1870s when Annetta Napoli and Federico García Prieto first set foot in a land of exuberant green nature located all around the skirts of a (still active) volcano. Here, they built La Casona the house where they lived the rest of their lives, and where the great-grandmother of the present owners was born, and where their grandfather and grandmother lived and all the generations that followed. To this day, even after all that time, La Casona hasn’t changed a bit, say Finca Joya Verde, having remained faithful to the time of Annetta and Federico. “Over the years, we have put all our efforts on the production processes, from the grain selection to the export preparation, in order to bring our coffee to the speciality level,” says Finca Joya Verde’s Juan Salazar (pictured right), and who is usually based in Paris, France. “And after being tasted by different roasters and coffee enthusiasts in France, and in El Salvador, we can proudly say we produce a unique and charming speciality coffee. “Our coffee is from the Arabica/Bourbon variety, and has chocolate notes, a peach sweetness, a mild citric acidity from a clementine, a round taste and unique characteristics that come from the volcanic richness of the soil. “Recently, we set our minds to bring it to Europe, importing our harvest to

Paris, where it has been really well received by speciality coffee roasters - La Caféothèque, Van Hoos & Sons just to name a few.” SANTA CRISTINA Eduardo Hernandez (pictured, pre-shipping) is the owner of Santa Cristina (www.santacristina. coffee) - a speciality coffee producer owned and run by Salvadorans with a stable coffee farming tradition, and also with operations based in Austria’s capital city, Vienna (where they import and stock their coffees destined for the European and Asian markets). The coffees available from this producer range from natural dry, honey and washed processes in cultivars such as Pacamara, Bourbon, Pacas, Caturra, Icatu, Marsellesa, Castillo (new ones for 2019 will include experimental fermentation, they report). The idea and foundation of Santa Cristina came from Eduardo HernandezGonzalez, a member of two coffee families in El Salvador.

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He established Santa Cristina GmbH in 2014 to allow ease of import and direct trade of speciality green coffees from the five family-owned and run farms in El Salvador, as well as other trusted coffee producers, and over a dozen farms/mills from all coffee growing regions, all closely collaborating with Santa Cristina.

“Our mission is to provide the highest quality green coffees in Europe for a collaborative, steady and positive impact to coffee communities at origin, keeping social and environmental sustainability at heart,” says Eduardo Hernandez. “The company is based in Austria for its great business infrastructure and to offer easy access to quality coffee for roasters and coffee shop owners throughout Europe. As foreign investors in Austria, Santa Cristina GmbH has established relations with the Viennese and Austrian business and investment agencies, the Chamber of Commerce and the Specialty Coffee Association (SCA), while offering direct trading as an integral tool to bring positive social and environmental impact and development to local economies at coffee origin.”


GB_AD_ROBBIE_3JD.indd 1

20/01/2019 08:13

NEW PRODUCT

Fri-Jado UK launches auto-clean rotisserie Uxbridge based foodservice and food retailing equipment provider, Fri-Jado UK Limited, has launched a fully integrated auto-clean rotisserie. The auto-clean facility is available on the company’s TDR 8 model, which has eight spits (40 bird capacity) or seven baskets. Fri-Jado plans to roll out the auto-clean feature for its TDR 5 model, which has five spits (20 bird capacity) or five baskets, during the first half of this year. The development of the auto-clean system has been driven by operational efficiency, food quality, reduced labour cost,

sustainability and lower cost of ownership through limited maintenance requirements. The fully automatic programme enables thorough cleaning of the cavity and rotor to ensure equipment hygiene, saving at least one man-hour per day compared with manual cleaning regimes. The fact that the auto-clean function may be run outside of trading hours means that operators are free to focus on customer service, rather than equipment cleaning, ensuring that product may be served right up to the store closing time (call 01895 272227, or visit www.frijado.co.uk).

SUBSCRIBE NOW www.thecafelife.co.uk

THECAFELIFE.CO.UK | FEBRUARY 2019 | CAFÉ LIFE 41


WATER QUALITY

Water

treatment

BEVERAGE CONSISTENCY With coffee transformed into a premium lifestyle product by international coffee shop chains, the UK population has become reliant on its caffeine fix. In fact, recent statistics from the British Coffee Association (BCA) reveal that the UK’s coffee consumption soared to 95 million cups a day in 2018 (up from 70 million in 2008). And with 81% of people now visiting a coffee shop every week according to Allegra Project Café 2018, coffee quality and consistency are increasingly being put under the spotlight. So when it comes to water quality, how can beverage consistency be maintained? Oliver Rudman, a technical application specialist

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at 3M (www.3M.co.uk), the science-based technology company, advises that stabilising water quality so as ensure better tasting hot and cold beverages, as well as longer-lasting equipment, is key. “As well as using high quality, roasted and crafted coffee beans, some operators forget that water is also one of the most important ingredients in a cup of coffee. Despite often being overlooked, water is the unsung hero - having a significant influence on the taste, appearance and odour of coffee and other hot beverages. Coffee made with non-filtered potable water can end up lacking the clarity and character customers come to expect from their preferred café or coffee bar and it

Water is coming under greater scrutiny these days in the café and coffee shop world; offering operators a way in which to enhance beverage taste and quality, but if ignored, potentially leading to disruptive problems such as the build of scale. doesn’t take a coffee connoisseur to notice the difference,” says Oliver Rudman. “The top reasons for visiting a coffee shop haven’t changed much over the years, with coffee quality consistently ranking within the top four reasons. Mains fed water is used in coffee machines, hot water boilers, steamers and cold water post-mix systems. Within all of these applications, the hardness of water can affect both the quality of hot and cold beverages as well as impact the longevity of hard-working equipment. Coffee machines for instance can consume as much as 30% more energy if scale is allowed to build up in pipes and on heating elements. This can result in higher running and maintenance


WATER QUALITY

costs, potentially slow down service due to machine reliability issues, and ultimately impact operators’ total cost of ownership and revenue. “With water such a key ingredient in coffee, an increasing number of café and coffee bar operators are investing in methods to increase and maintain the quality of this basic ingredient, allowing them to optimise customer experience through controlling coffee taste and smell.” BEING A SOFT TOUCH IN HARD WATER AREAS Counties in England that have the hardest water - based on their mg of calcium carbonate per litre - are Bedfordshire, Berkshire, Buckinghamshire, Cambridgeshire, Dorset, Essex, Gloucestershire, Greater London, Hampshire, Hertfordshire, Kent, Oxfordshire, Surrey, Sussex and Wiltshire, report 3M (according to EWT Water Specialists, July 2018). “Businesses located in these hard water areas will have more issues with scale buildup than those in soft water areas, due to the water’s high mineral content,” explains Oliver Rudman. “When water flows through limestone and chalk deposits – which are principally made up of calcium and magnesium carbonates – the water dissolves some of the mineral content and these deposits can then be transferred

and stored within kitchen equipment as limescale when the physical properties of the water change (such as the temperature for example). As well as looking unsightly, scale impairs catering equipment flow rates and can clog spray systems or nozzles; sediment particles can block small apertures and can lead to unsightly scum to form, or create cloudy drinks due to precipitated limescale (more prevalent in hard water areas).” Needless to say, the consequences for café and coffee bar operators of not dealing with scale are in abundance. Alongside potential reduced revenue due to slower or broken machines, scaled up equipment is expensive to repair and can also slow down service speeds.

TASTE AND SMELL INCONSISTENCIES “However, water hardness is not the only issue affecting key potable-water equipment and beverage quality. In many parts of the UK, water companies add chloramine to the water supply to improve disinfection, as opposed to chlorine. Approximately 23% of the UK population is drinking and using water containing chloramines (Water UK, September 2018) and unfortunately, this can adversely affect beverage taste and smell, whilst also perishing kitchen and bar equipment parts such as O-rings,” adds Oliver Rudman. Thus, removing unwanted tastes and odours via a water filtration system is a key way to ensure consistently high-quality drinks and scale-free equipment, point out 3M. Filtration promotes machine longevity, reduces maintenance costs and unexpected stoppages and helps operators deliver consistent beverages time after time, claim the company. “There are, however, a range of water filtration technologies available to prolong the life of appliances and to stabilise water quality for better tasting beverages. These include standard carbon filtration systems, ion exchange resin filters, polyphosphate based scale inhibition filters, whole-kitchen reverse osmosis solutions and the latest in carbon technology featuring chloramine reduction. Choosing the best solution depends on the requirements of the foodservice provider and also the geographical area of the country

THECAFELIFE.CO.UK | FEBRUARY 2019 | CAFÉ LIFE 43


WATER QUALITY where the majority of their business is located,” Oliver Rudman continues. “Chlorine in the water supply can lead to fishy, musky, oily or chemical odours. For operators wanting to filter such chlorine tastes and odours, sediment, cysts, lead and select volatile organic compounds from their water supply, standard carbon filtration systems are ideal. A filter which carries an NSF/ ANSI standard 53 claim is recommended, as these are typically at least 0.5 nominal micron rated and certified to remove 99.95% of cysts.” ION EXCHANGE VERSUS POLYPHOSPHATES FILTERS? “For those in medium to hard water areas wanting to protect key equipment against the effects of calcium and magnesium salts - which can cause limescale build-up and can drastically affect the efficiency of machines - ion exchange filtration systems are ideal. The ion exchange resin in these filter cartridges uses negatively charged sites on resin beads to remove dissolved metals. By controlling the flow of water through the filter using variable bypasses, different levels of hardness removal can also be achieved. If needed, both carbon and ion exchange technologies can also be incorporated into the same technology to make the most of their taste and scale-reduction benefits,” Oliver Rudman explains. “Another filtration system suited to reducing scale deposits in ice machines, postmix systems, and some coffee or vending machines is one with added polyphosphate. Polyphosphates work by binding calcium and magnesium hardness minerals, preventing them from precipitating out (or becoming a solid) and building up on metallic surfaces such as pipework or taps. This type of filtration is a cost-effective solution that is ideal for cafés or coffee bars that are in soft to medium hard water areas, where ion exchange resin is not necessarily required, or where there is a problem with the quick calcification of water.” CHLORAMINE FILTRATION “Chloramine is a mix of chlorine

and ammonia and although it does an important job in eliminating unwanted bacteria within the water supply, the disinfectant’s impact on the taste and odour of water can negatively affect both hot and cold drinks,” says Oliver Rudman. “Coffee and espressos can have a sour taste and post-mix carbonated drinks – especially those with reduced sugar – can have a bitter, flat taste. In addition, chloramine can attack the rubber parts of coffee and vending machines, particularly O-rings and seals, which may lead to leaks. For those affected by the negative side-effects of chloramines, it is extremely difficult to efficiently remove the chemical mix from the water supply using standard, nonspecialised carbon filtration systems. In this instance, I would suggest that specialist chloramine filtration solutions are necessary.” REVERSE OSMOSIS WATER FILTRATION For cafés or coffee bars looking to deliver consistent water quality across a range of kitchen equipment, reverse osmosis filtration is a solution, feel 3M. “These systems can be used to deliver better tasting speciality coffee, reduce scale build-up in steamer ovens, extend cartridges change intervals and ensure bulk brewers run at optimum efficiency over the long-term. A reverse osmosis system enables the operator to filter multiple pieces of equipment at once, saving both space and considerable costs in the long term. The process allows complete control and customisation of mineral levels, ensuring taste is optimised, whilst reducing all scale forming minerals,” explains Oliver Rudman. As a result of 3M’s product development work, the creation of the ScaleGard Blend Series of Products has resulted in a water filtration solution that removes the taste and odour of both chlorine and chloramines using the latest in carbon block filtration technology. This range combines such technology with ion exchange

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resin, reducing the level of calcium and magnesium in the water to soften hardness and prevent limescale related issues. Ideal for use in coffee, espresso, vending, tea brewers and cold water applications, the ScaleGard Blend Series of Products enables food service operators to achieve great tasting beverages every time. With an adjustable dial, providers can also choose the desired level of water hardness minerals, ensuring Recipe Quality Water from 3M for the ultimate in drink consistency, claim the company. According to Chris Stemman (executive director of the BCA), the UK is moving from “being a country of tea sippers, who enjoy the occasional instant coffee, to a nation of seasoned coffee connoisseurs, wanting to explore a large variety of roast and ground blends”, suggesting that café and coffee bar operators are having to take water consistency more seriously. “By choosing the right filtration solution, operators can ensure that customer

expectations for a quality drink are met every time, protecting businesses’ brands and increasing customer retention,” says Oliver Rudman. THE RIGHT BALANCE Those new to water treatment might assume that the purer the feedwater, the better a finished cup of coffee will taste. Comprehensive studies have demonstrated that certain hard minerals such as calcium and magnesium actually aid the extraction of flavour from ground coffee beans, point out Aquacure (www.aquacure.co.uk). However, tailoring your feedwater to obtain the optimum level of hard minerals is difficult because these very same minerals are also responsible for the limescale that builds up inside kettles and boilers when hard water is heated, they add (limescale build up can damage equipment and can reduce its efficiency – limescale is not good at conducting heat and effectively insulates heating elements causing them to use more energy).

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Limescale “Limescale build up is responsible for around two thirds of beverage machine breakdowns and causes a real problem for operators in hard water areas,” says Mark Taylor, managing director of Abbeychart (www.abbeychart.co.uk), an international supplier of component parts, spares and accessories to operators and OEMs in the vending, coffee, soft drinks and water sectors. “We offer a comprehensive refurb service for beverage equipment including water boilers and pumps and so see the damaging effects of hard water at first hand. Over time, calcium and magnesium deposits form a solid mass around the heating elements which makes the equipment less efficient all round. Water takes longer to heat up and the machine uses more energy. Indeed, the pipework within some machines is extremely narrow, so even a small amount of build-up can cause a headache.” Such is the importance of water quality in brewing that the Speciality Coffee Association (SCA) has even produced a recognised standard for it which covers odour, colour, chlorine, calcium, alkalinity and sodium levels. http://www.scaa. org/PDF/resources/waterstandards.pdf If in doubt about the quality of the water supply in your area, then have it tested, advise Abbeychart. “With over 60% of the country in a hard water zone, the chances are that you will need a filter system of some sort to regulate the quality of the supply,” adds Mark Taylor. “Making the decision to invest in a water filter system is one thing. Deciding what type of

New

kit you need is another! There is a huge, and often confusing, choice of products on the market. Where will it go? How do I change the filters? How do I recycle the cartridges? Probably the most important question though, is which type of system is right for my coffee shop? Options include carbon filters, scale inhibition filters, scale removal filters and reverse osmosis systems, each with their own pros and cons. It’s always best to seek expert guidance on choice of filter to avoid costly mistakes. “Given that water makes up around 97% of a cup of coffee, there is no doubt that improving the quality of the water will have a positive impact on the finished drink. But, even if you invest in an appropriate water filter system, the quality of beverages can still be in jeopardy if the machine is not maintained according to the manufacturers’ instructions.” With a coffee machine being a significant investment for most operators, it makes sound commercial sense to look after it properly, feel Abbeychart, who add that routine maintenance should extend from an end

of day clean up to regular deep cleaning to keep the equipment in tip top condition. The company has just launched the Bioguard range of cleaning and hygiene products specifically for use with traditional espresso and bean to cup coffee machines. Created in conjunction with coffee industry professionals, the range includes specific products in tablet, powder and liquid format for various tasks such as descaling, backflush, milk line cleaning, and de tannin plus surface wipes and hand gels. “Coffee residue and stale milk can adversely affect beverage quality if a machine is not maintained correctly. Throw into the mix limescale build up and it’s easy see why some operators may have a quality issue on their hands,” says Mark Taylor. “For any operator experiencing problems, we would suggest an initial check on raw water first to determine if a filter system is needed. If this is followed by a more rigorous approach to machine cleaning and hygiene, then most quality related issues can be eliminated.”

Cleaning and hygiene for bean to cup and traditional coffee machines • Boiler de-scaling • Backflush and tannin removal • Powerful cleaning and disinfection • Milk line cleaning

+44 (0) 1367 711 900 www.abbeychart.co.uk


WATER QUALITY

OPINION

A missed opportunitea? Samantha Scoles

(business manager at BRITA Professional) Never before has there been such high consumer expectation when eating and drinking out of home, and hot beverages are no exception. With this growing consumer interest comes a challenge for operators to provide an experience which not only stands out from the competition but also encourages repeat purchases. With three new cafés opening on the high street each day according to Allegra 2018 data, now is the time to ensure you’re creating a quality, memorable experience. Yet, while consumption of coffee out of home is at an all-time high, the same cannot be said for the nation’s favourite drink – tea. At BRITA Professional, we conducted independent, in-depth research, which surveyed 500 industry professionals and over 2,000 consumers to find out exactly what consumers are looking for when it comes to experiencing hot drinks out of home. What the research revealed is a stark difference in consumers’ perceptions and expectations when it comes to drinking tea out of home compared to coffee. We found that over 45% of consumers don’t think the quality of tea is better in cafés than at home (3GEM in collaboration with BRITA Professional, November 2018) and, while over a third of consumers visit a café to drink coffee, only 15% say the same for tea, the same research revealed. With this research also revealing that over a quarter of customers believing tea served

in cafés doesn’t taste as good as a brew they can make at home, it’s clear there is an opportunity for operators to improve the quality of their tea offering and tap into the 165 million cups that are consumed daily in the UK (UK Tea & Infusions Association data). With competition increasing on the high street, how can cafés ensure their tea offer not only stands out but meets consumers’ high expectations when it comes to the taste and quality? One of the first places to start is the selection on teas on offer. There is a growing trend for more exotic choices of tea, beyond the traditional English Breakfast or Earl Grey, as consumers discover the breadth of varieties available. As such, 74% of hot beverage professionals have seen an increase in consumers ordering or requesting different varieties of tea according to 3GEM in collaboration with BRITA Professional, November 2018 research, and the same investigation has revealed that 70% of consumers say having a selection of quality hot drinks creates a memorable experience when visiting a café. It’s not just the variety of teas available which customers are looking for, they also expect the water used to be of the highest quality. While a lot of thought may go into choosing the tea on offer, the water isn’t often given the same attention – despite it making up to 99% of the cup. To guarantee quality tea, you need quality water.

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The easiest and most effective way to do this, is by installing a water filter as it removes unwanted particles, metals, minerals and chlorine from your water. What many people don’t realise is 60% of the UK has hard water, which can really impact both the taste and quality of tea, as well as damage the equipment used to make it. If a tea is made using hard water, the effect is instantly clear as it makes white tea look yellow or green and black tea develops a scum on the surface. Soft water shouldn’t be underestimated either as it contains gypsum, which also damages the appearance and flavour of tea. Using a water filter, means operators can ensure the brew they’re serving is a perfect tasting, crystal clear cup of tea every time. Don’t just take our word for it. 3GEM in collaboration with BRITA Professional, November 2018 research suggested that 67% of consumers know that using a filter on hot beverage machines helps to improve the taste and appearance and 47% already use filtered water to make hot drinks at home. For professionals, it was found that 84% place unfiltered water as the most important factor for adversely affecting a hot beverage, whether that’s the quality of the water itself or limescale on machinery caused by unfiltered water, and almost 50% said they understood using filtered water helps reduce impurities that can affect the taste and appearance of hot beverages. When it comes to capturing the attention of discerning consumers, it’s not just the drinks served which operators need to consider, it’s the whole experience customers will have – from the moment they walk in the door to when they leave. We’re a nation of experience seekers and the millennial generation in particular are seeking experiences they can share on social media. As people are opting for experiential dining experiences which offer something a bit different, the same sentiment can be replicated in a café environment to drive tea sales. Tea provides an opportunity to create a unique

event, whether it’s in the form of a themed afternoon tea or sharing tasting notes and a timer for brewing for example. Telling a story also forms part of the experience – people are looking for tea with a purpose. In the same way a sommelier would know about a wine, educate your staff on where the tea has come from as well as the taste profile. Use emotional hooks that will resonate with your consumers with personal details on the founder of the tea brand or where it’s sourced from. 3GEM in collaboration with BRITA Professional, November 2018 research also confirmed that there is no doubt that as consumer expectations of what makes a quality hot beverage increases, the pressure is on for operators to stay ahead of the competition and strive to provide the kind of innovative and exciting offering that consumers have come to expect (in fact, 81% of hot beverage professionals believe operators need to work harder to make their tea offer stand out). At BRITA Professional, our aim is to support operators, whether that’s through providing advice and technology in the form of our market-leading water filters and dispensers, offering the tools to provide a high-quality hot beverage offer, or providing insights into best practice. The hot beverage sector is thriving, and we can’t wait to see what innovations operators have up their sleeves in 2019. To download a copy of the BRITA Professional’s Life is Better Filtered: Beyond the Brew Report, which includes further insights into consumer expectations and tips from industry experts on how to overcome the challenges in the hot beverages sector, visit: https://goo.gl/mLpQ8B


With limescale build-up the result of feedwater containing too much carbonate hardness, and reduced flavour extraction the result of feedwater with too little, it’s clear that balance is the key to achieving best results without damaging your equipment. The first step towards attaining this balance is testing your onsite water to determine the both local water hardness and whether any other contaminants (such as chlorides and sulphates) are present and which can impact coffee flavour, they advise. The mineral content of water is measured in TDS (total dissolved solids) and knowing the TDS of your mains water will then help you to specify the best water treatment method for your water type, equipment and water volume requirements, they explain. It’s also important to remember that ‘one size doesn’t fit all’ when it comes to water treatment, as treating already soft feedwater to remove hardness can cause a host of problems including corrosion of equipment internals, so if in doubt, always consult an expert, they suggest. The Pentair Everpure Claris Ultra range, for example, has been designed to provide feedwater optimised for coffee applications for low to medium volume sites and is a cartridgebased systems. Their Claris range has also seen the recent addition of the Pentair Everpure Claris Prime which removes chlorides and sulphates and is currently unique to the market. At higher volume sites, or where a higher level of control of feedwater mineral content is required, reverse osmosis is an increasingly popular solution. In fact, over the last year they report having seen an increasing awareness in the coffee industry about water’s role in generating or suppressing acidity and thus flavour in coffee (roasters and coffee houses are now specifying reverse osmosis for ultimate feedwater consistency, they observe). Pentair Everpure’s reverse osmosis systems range from the compact Conserv 75E to the high output MRS-600 HE. These systems allow the operator to effectively remove all mineral content from their feed water before dosing a controlled amount back in, allowing the user to tailor their feed water profile to perfectly match specific sites and equipment types, say the company, and their Conserv 75E in particular is proving popular with coffee roasters who require consistent feedwater in order to compare different coffee blends, they claim. The carbonate hardness of UK mains water doesn’t just vary from site to site but can even vary from day to day at the same site. So with feedwater in a constant state of flux, the only way to ensure a truly uniform feedwater profile is to remove all mineral content giving a blank slate to which a controlled quantity of minerals can then be re-added, they advise.

Burco (www.burco.co.uk) report that they have developed a range of water boilers with an in-built filtration that is designed to remove any contaminations from the water, while also being easy to remove and replace when required. An intuitive LED display has been designed to highlight when the filter is due to be replaced, or when scale has been detected within the tank. Should this occur operators can simply access tank and add de-scaler the unit if it is required. “Our boilers are available in a range of different sizes and as both countertop and wall mounted models to suit the needs of a particular café. The easy-to-replace filtration cartridge can be purchased from your catering equipment supplier or online through a number of commercial retail sites,” says Lee Stones, senior product marketing manager – Burco (part of the Glen Dimplex Heating & Ventilation business). Lincat has added three automatic water boilers to its FilterFlow range which combine style, function, reliability and value for money with a pioneering new development in water boiler filtration, claim the company. Manufactured to a high standard in the UK, the new, wall-mounted MF models provide a range of features at a competitive price. Available in 3, 5 and 7.5-litre sizes, the M3F, M5F, M7F water boilers are connected to mains water supply and deliver instant, continuous, high-quality boiling water around the clock. Each compact model has a built-in water filtration system, complete with FilterFlow’s popular high-volume cartridge that is easy to change. Water temperature can be adjusted for different drinks (from 70°C to 96°C) and monitored using FilterFlow’s precise electronic temperature control system. Insulated tanks ensure energy is conserved, whilst maintenance is made simple with an LCD information panel and enhanced multi-level diagnostics. “Often operators look to overseas manufacturers for budget catering equipment, which is why we wanted to create a robust, British-engineered quality water boiler at a competitive price. Our team has done just that with the development of the MF range, which combines FilterFlow’s most popular, must-have features with UK manufacturing,” says Helen Applewhite, marketing manager at Lincat.

The liquid dispense experts. So much more than just components. • 27 years of industry know-how • 28,000 components • Kitting service • Refurbishment • Cleaning and hygiene

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technical hotline +44 (0) 1367 711 900 www.abbeychart.co.uk


ALLERGEN ADVICE

BSA unveils new allergen advice Following discussions with government agencies, including the Food Standards Agency, the British Sandwich and Food To Go Association has finalised its advice on how to deal with allergens in sandwich bars/cafés and similar establishments. Jim Winship, director, shares the details here DEALING WITH ALLERGENS This guidance is designed to help improve the way foodservice businesses raise awareness of potential allergens in foods they make and sell. It is intended as the minimum standard which the industry should follow in order to ensure that customers with food allergies are made aware of the risks in relation to certain foods. Businesses are encouraged to expand on these guidelines, where it is feasible to do so. The guidance has been developed by the British Sandwich and Food to Go Association as good practice and has been shared with officials at the Food Standards Agency and the Department of Food, Environment and Rural Affairs. It is recommended that food businesses should follow these guidelines in advance of a wider government labelling consultation scheduled for 2019. WHO THIS APPLIES TO This guidance is for businesses that make sandwiches and food to go products either on their own premises or in central preparation units, but sold via their own outlets by their own employees. Such products may be made to order in front of the customer, sold from a display cabinet unwrapped, or sold packaged from graband-go cabinets.

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Products are not generally required to be individually labelled but must be displayed with the name of the item and a description. The guidelines do not apply to packaged products which are made centrally and sold through retail premises operated by third party retailers or caterers. Such products are required by law to carry full ingredient labelling. It is generally accepted by food business operators that such foodservice operators cannot reasonably be expected

to provide full labelling due to the way such businesses operate and the risks of misleading consumers if information is incorrect. HOW TO IDENTIFY ALLERGENS There are 14 food allergens prescribed under the Food Information Regulations (see appendix list). All ingredients should by law state any food allergens they contain – these are generally printed in bold on the ingredient list.

STOP PRESS The Food Standards Agency has issued a consultation about requiring allergen labelling for prepacked foods for direct sale, which could affect the way your business operates. This is aimed at all products made on the premises which are packed for grab-and-go operations. The British Sandwich & Food to Go Association will be responding to this but it is important that as many people as possible respond so that the government gets a clear picture of what is – and is not – possible. We will be working on our response well in advance of the March 29 deadline – and we will share this with you. YOU WILL FIND THE DOCUMENTS RELATING TO THIS AT: Consultation: https://consult.defra.gov.uk/agri-food-chain-directorate/consultation-onamending-allergen-information/supporting_documents/allergenconsultdoc%201.0.pdf Impact Assessment: https://consult.defra.gov.uk/agri-food-chain-directorate/ consultation-on-amending-allergen-information/supporting_documents/ allergenconsultia.pdf


ALLERGEN ADVICE If this information is not readily available on packs, businesses should ask their supplier to provide this information. It is important that where substitute products are purchased, these are checked to ensure that the formulations do not differ from those generally used and, if necessary, consumer advice should be amended, and staff equipped with that knowledge THE GUIDANCE All foodservice (catering) businesses are strongly recommended to adopt the following allergen awareness guidelines as a minimum: Products packed for direct sale: Where products are wrapped/pre-packed for customers to grab-and-go, packaging should carry a statement along the lines of: “Allergens: Some of our products contain allergens – please ask our staff for details” This statement should be printed prominently on packs (or pack labels) within the normal field of vision and, ideally, printed as part of the pack. Labelling in this way helps to ensure that the message reaches all consumers, including those purchasing remotely or via another person. Made to Order: Where products are made to order or served ready-made (unpacked) from a counter, prominent signage should be used both on menu boards and on the counters stating: “Allergens: Please ask our staff for details” On-Line Ordering: Where products are ordered on-line, customers should be asked if they (or anyone they are ordering for) have food allergies or intolerances at the start of the ordering process. If they do, they should be referred to either allergen information on-line or provided with a contact number to call for information. Menus: In establishments where written menus are used, either on boards or in printed format, the same allergen question should be prominently displayed in a way that cannot be overlooked by customers. Reliance on Staff: Employees should not provide customers with information about allergens verbally but should be provided written information that can be passed to the customer so that they can make their own decisions. Such information should, at a minimum, include the name and description of the product plus a detailed list of allergens the product contains. This information should be provided in such a way that it can easily be immediately updated should ingredients or recipes change. Cross-contamination: In situations where food preparation areas are so restricted that it is impossible for the business to guarantee that traces of allergens may not transfer from one product to another, it may be necessary to state that the business uses ingredients containing allergens and provide

FOOD ALLERGENS SCHEDULE 1. Cereals containing gluten (i.e. wheat, rye, barley, oats, spelt, kamut or their hybridised strains); except for (a) wheat-based glucose syrups including dextrose (b) wheat-based maltodextrins (c) glucose syrups based on barley (d) cereals used for making distillates or ethyl alcohol of agricultural origin for spirit drinks and other alcoholic beverages. 2. Crustaceans and products thereof (e.g. prawns, crabs, lobster, crayfish etc.) 3. Eggs and products thereof 4. Fish; except for (a) fish gelatine used as a carrier for vitamin or carotenoid preparations (b) fish gelatine or isinglass used as a fining agent in beer and wine 5. Peanuts and products thereof 6. Soybeans and products thereof, except for: (a) fully refined soya bean oil and fat (b) natural mixed tocopherols (E306), natural D-alpha tocopherol, natural D-alpha tocopherol acetate, natural D-alpha tocopherol succinate from soya bean sources (c) vegetable oils derived from phytosterol esters from soya bean sources (d) plant sterol ester produced from vegetable oil sterols from soya bean sources. the customer with a list of the allergens used by the business. However, it is not the intention of this guidance to discriminate against allergen sufferers in this way unless it is absolutely unavoidable, and businesses should be able to demonstrate this via a risk assessment. Deliveries: Where products are sold remotely (on-line or by phone) and delivered to customers, packaging should always contain the same allergen question and refer customers either to a website or telephone number where they can get the appropriate information. Delivery drivers should not be relied upon to provide such information verbally unless they are direct employees of the business and equipped with appropriate written information to show to the customer. Ideally, delivery drivers should be instructed to direct customers to a telephone number or website printed on the delivery box or pack. Further advice can be obtained from the British Sandwich and Food to Go Association by emailing membership@sandwich.org.uk

7. Milk and products thereof (including lactose); except for (a) whey used for making distillates or ethyl alcohol of agricultural origin for spirit drinks and other alcoholic beverages (b) lactitol 8. Nuts, namely almonds (Amygdalus communis L.), hazelnuts (Corylus avellana), walnuts (Juglans regia), cashews (Anacardium occidentale), pecan nuts (Carya illinoisis (Wangenh) K.Koch), brazil nuts (Bertholletia excelsa), pistachio nuts (Pistacia vera), macadamia or Queensland nuts (Macadamia ternifolia) 9. Celery and products thereof (includes celeriac, celery spice, celery seeds etc.) 10. Mustard and products thereof 11. Sesame seeds and products thereof 12. Sulphur dioxide and sulphites (at concentrations of more than 10 mg/ kg or 10mg/litre expressed as SO2) 13. Lupin and products thereof 14. Molluscs and products thereof (includes mussels, oysters, whelks, scallops etc.) The exception only applies to products derived from these products in so far as the process they have undergone is not likely to increase the level of allergenicity assessed by the European Food Safety Authority for the relevant product from which they originated.

P

Assured Advice

CAFÉ Association

ASSURED ADVICE ON ALLERGEN LABELLING The British Sandwich Association’s recent guidelines for labelling sandwiches and food to go products under the new Food Information regulations has been approved as Assured Advice by Trading Standards. The guidelines (correct as at 16th January 2019) are designed to help member businesses comply with the regulations which mean that sandwich bars, cafés and catering operators will in future need to provide more information to consumers.

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PREVIEW

2019 The London Coffee Festival returns from 28 to 31 March 2019, with the annual event once again celebrating the capital’s vibrant coffee scene and its subcultures at the Old Truman Brewery, London. COFFEE CULTURE HUB The trade and members of the public alike will be able to embark on a journey of discovery at the London Coffee Festival, a well attended event that has come to celebrate London’s vibrant coffee scene and its creative subcultures. Organisers, Allegra, founded the London Coffee Festival in 2011, having since taken the celebration to other cultural capitals across the world, including New York and Amsterdam. Rub shoulders with burgeoning start-ups, industry pioneers and long-established companies to a soundtrack of live DJs and musicians. From speciality tastings to industry talks, artisan workshops and

showcases from world-class baristas, the party is on! Now in its ninth year, the London Coffee Festival can claim to be Europe’s largest gathering of coffee aficionados, and this year, it’s set to be bigger than ever with over 250 exhibitors and some 30,000 coffee lovers expected to join the celebration over the four days. From coffee pros to average Joes, there’s something for everyone with a penchant for coffee, food, music and art. Dreaming of pouring the perfect glossy rosetta? Or simply head over heels for milky coffee? Good news: Latte Art Live is back, bringing the world’s top latte art specialists along with it. You’ve seen them on Instagram, and now they are

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PREVIEW at work right in front of you; expect a series of throw downs, showcases and hands-on workshops. That and a lot of free coffee. INDUSTRY INSIGHTS If you want to take a step further and get into the nitty gritty of coffee, there’s plenty of opportunity to learn about the industry, from bean to cup and everything in between. Why not book into a session at The Lab for an exciting line-up of live interactive demonstrations, workshops, talks and artisan tastings? Crank up your coffee geek setting one more notch and take your seat for Coffee Masters. Returning for the fifth time, this prestigious competition takes coffee to the highest level. The UK’s top 20 baristas will go head-to-head

over four days of competition for the coveted title of Coffee Master and a cheque for £5,000. It’s the ultimate test of skill, innovation and creativity and – let’s face it – a real crowd pleaser. New this year is the Mindful Coffee Tasting. A brand new multi-sensory experience, festival goers can immerse themselves and appreciate coffee in a new and mindful way – with meditation brought by Just Breathe. “It’s been a brilliant year for growth within the coffee industry, with new festivals opening all over the world – most recently in LA. London remains a real centre for innovation though, so it’s fantastic to see it continue to grow,” says Jeffrey Young, founder of the London Coffee Festival.

GOOD CAUSES The London Festival will also kick off UK Coffee Week - a national celebration of the UK coffee scene, founded to give back to the communities that make our love for coffee possible. Both the festival and UK Coffee Week support Project Waterfall, a charity initiative where 100% of proceeds go towards providing clean

drinking water and sanitation to the world’s coffee growing communities. Last year, over £100,000 was raised at the London Coffee Festival. Thursday and Friday sessions are reserved for trade only, and on the Saturday and Sunday, there are brunch, lunch, teatime and VIP full day sessions (to purchase or for more information, visit www. londoncoffeefestival.com).

WHERE AND WHEN Opening dates for trade: 28 – 31 March 2019 Opening dates for the public: 29 March 2019 (evening only – 31 March) OPENING TIMES Friday: Evening (16:00-20:00) Saturday: Brunch (10:00-13:00), Lunch (13:00-16:00), Dinner (16:00-19:00) Sunday: Brunch (10:00-13:00), Lunch (12:00-15:00), Dinner (14:00-17:00) Standard tickets (Adults): First release – £14.50. Second release – £16.50. On the door – £18.50. Standard tickets (Children): 13-17-years-old – £5.50. Under 12 – free. VIP tickets: First release – £38.00. Second release – £42.00. On the door – £65.00. Weekender VIP: First release – £70.00. Second release – £80.00. On the door – N/A Web site: https://www.londoncoffeefestival.com/Home Location: The Old Truman Brewery, 15 Hanbury Street, London, E1 6QR. Nearest Tubes: Liverpool Street, Aldgate, Aldgate East, Shoreditch High Street, Old Street. For more information contact Londoncoffeefestival@hopeandglorypr.com or call 020 3855 9700

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PROMOTIONAL

Savouring the freshest eating out trends and innovations at Food Matters Live 2018 Compostable cups, vegan milk alternatives and the huge growth in gluten-free food and drink were among the innovations and trends on the menu when Food Matters Live returned for a hugely successful fifth year. LATEST PRODUCTS AND INSIGHT Amid pressure to reduce single-use plastic, tackle obesity and respond to the growth in demand for nutritious and sustainable food and drink, thousands of industry professionals packed out ExCeL London in November, to discover the latest inspirational thinking and gain insight into the future for the sector. With more than 15,000 visitors over three days, Food Matters Live 2018 welcomed many foodservice professionals keen to share ideas, source innovative products and do business with the

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entrepreneurs behind the newest and tastiest healthy products. Its curated exhibition, featuring hundreds of businesses, offered a mouthwatering array of ideas for buyers from cafes and independent food retail outlets looking to stay on trend and ahead of their competitors. From low-carb chocolate bars and fibre-rich inulin syrup to clean-label still lemonade, products to serve the growing market of consumers seeking natural, tasty and nutritious food and drink were on show.


PROMOTIONAL Among the exhibitors was soft drink brand No 1 Kombucha. Marketing manager Alex Walker said: “Our first year of exhibiting at Food Matters Live, and we were non-stop at our stand, the show had a great vibe. Visitors were keen to learn more about our story, the founder Jonny Wilkinson and they loved sampling No.1 Kombucha. It was great to hear the positive feedback and meet new relevant customers and potential stockists. We had some interesting conversations and several strong leads to follow up. We are looking forward to 2019.” And Energy Ball Recipes founder Victoria Prince, whose vegan-friendly products are wrapped in biodegradable packaging, said the show was a huge success and generated lots of new contacts interested in commercial opportunities. “As we had literally just launched a new snack brand, we were looking to make a big impact in the food industry in the early days. Food Matters Live checked that box with a big green tick,” she reported. SPEAKERS A line-up of speakers on the Food Matters Live conference stage, including Michelin-starred chef Tom Kerridge and the Sustainable Restaurant Association’s

Andrew Stephen, examined the big issues for the industry, from the role of reformulation in cutting calories to sustainable diets and eating design. And as calls grow for cafés, restaurants and pubs to offer healthier dishes, with plans afoot to introduce mandatory calorie labelling, conference speakers including UK Hospitality’s Tony Sophoclides and Action on Sugar chairman, professor Graham MacGregor, looked at the impact that labelling, prompts and new product lines can have on what people order when they are eating out. The popular Food Matters Live seminar sessions offered insight and guidance illustrated with case studies into scores of topics affecting the industry - including the latest innovations to tackle the 2.5bn coffee cups thrown away in the UK every year.

The fifth Food Matters Live took place on 20-22 November 2018 at ExCeL London, attracting more than 15,000 visitors. This unique, free-to-attend event brings together the food and drink industry, retailers, foodservice providers, government, and those working in nutrition and health. In addition to an extensive exhibition, Food Matters Live offers a multi-stream seminar programme and main stage conference, featuring hundreds of speakers covering wide-ranging topics – from the latest food and public health policies to the future for the free-from food and drink market, latest trends in sustainable retailing, packaging design and exemplar brand strategies (for more information about this year’s event contact Grace Grocott - Grace.grocott@foodmatterslive.com, +44 (0) 20 3735 5961).

Among the speakers was Oliver Rosevear, energy and environment manager at the UK’s largest coffee shop Costa Coffee, which has been working with Veolia to ensure coffee cups are recycled across its operations. And Lorenzo Angelucci, managing director of Transcend Packaging Ltd, offered insight into sustainable paper-based packaging, including work on compostable bio-resin coated paper cups and straws. Happen UK’s co-founder Mark Cowan explored the reasons why people are switching to alternative diets - and the importance of offering customers authentic and tasty free-from substitutes for their favourite foods. Planet Organic’s product developer Juliet King said: “The show provided a good opportunity to meet relevant contacts within the industry, from key suppliers and customers to industry experts and advisers. The seminars and conferences were particularly useful, providing excellent insight into the state of the industry.” Food Matters Live 2018 also saw a record number of buyers from retail companies, including Tesco, Itsu and Fortnum & Mason at the event, as well as more than 300 one-to-one meetings organised through the Food Matters Live matchmaking service, Match. And an expanded international presence saw innovations from Denmark, Japan, Spain, Peru, China, Greece and Italy among the many products from across the world showcased in the Food Matters Live curated exhibition and its International Innovations live demonstration theatre. 2019 Planning is already under way for Food Matters Live 2019, which will take place alongside the new Food Matters Summit, the first high-level international gathering of its kind with more than 150 outstanding speakers tackling the key issues affecting the global food and drink community. Food Matters Live director Briony Mansell-Lewis said: “Food Matters Live’s focus on showcasing the newest, most exciting and best innovations on the market has grown into an unmissable opportunity for industry professionals. It is a platform to explore, taste and experience the latest trends shaping the future of food and drink.” “We will now look to continue building on the success of the event and to work closely with our community to deliver an even better Food Matters Live in 2019.” The sixth Food Matters Live will return to ExCeL London from 19 to 20 November 2019.

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Café Product Index ADVISORY, BUSINESS & CONSULTANCY SERVICES Bespoke Software Datatherapy Ltd. Business Systems Datatherapy Ltd. Tasty Apps Consultancy Bain & Company Inc. E Commerce Datatherapy Ltd. Factory Grote Company FSC Millitec Food Systems Ltd. Zafron Foods Ltd. Food Safety ALS Food & Pharmaceutical Retail FSC Vestey Foods UK Smartphone App Tasty Apps BAKERY PRODUCTS Doughnuts Moy Park Ltd. Morning Goods New York Bakery Co. The FoodFellas Patisserie The FoodFellas Tortilla & Wraps Freshfayre Mission Foods BREAD & ROLLS Fresh Jacksons Bakery Speciality Jacksons Bakery Mission Foods New York Bakery Co. The FoodFellas Bread Making Ingredients Beacon Foods Caterers Choice Ltd. Harvey & Brockless BUTTER & SPREADS Butter Freshfayre Southover Food Company Ltd. The FoodFellas Spreads Arla Foods UK Freshfayre Fromageries Bel The Cheese Cellar Spreads (olive) Freshfayre Leathams CHEESE & DAIRY PRODUCTS Cheese Arla Foods UK Extons Foods FJ Need (Foods) Ltd. Freshfayre FrieslandCampina Ltd. Fromageries Bel Futura Foods UK Ltd. Harvey & Brockless Leathams Norseland Ltd. Southover Food Company Ltd. The FoodFellas Yoghurt FJ Need (Foods) Ltd. Freshfayre Futura Foods UK Ltd Sour Cream Freshfayre The FoodFellas

CLEANING MATERIALS Bunzl Catering Supplies CHUTNEYS & RELISHES Chutneys Beacon Foods Freshfayre Leathams Southover Food Company Ltd. The English Provender Co The FoodFellas The Ingredients Factory Zafron Foods Ltd. Relishes Beacon Foods Blenders Freshfayre Harvey & Brockless Leathams Southover Food Company Ltd The English Provender Co The FoodFellas The Ingredients Factory Zafron Foods Ltd. Pickles Freshfayre Geeta’s Foods Ltd. Leathams Southover Food Company Ltd The English Provender Co The FoodFellas The Ingredients Factory Salsa Beacon Foods Blenders Freshfayre The FoodFellas Zafron Foods Ltd. DRESSINGS, SAUCES AND MAYONNAISE Dips Beacon Foods Blenders Freshfayre Fresh-Pak Chilled Foods Pauwels UK The English Provender Co The FoodFellas The Ingredients Factory Zafron Foods Ltd. Dressings Blenders Pauwels UK Mayonnaise Blenders Pauwels UK Southover Food Company Ltd. The English Provender Co The FoodFellas Zafron Foods Ltd. Mustards Blenders Pauwels UK Southover Food Company Ltd. The English Provender Co The FoodFellas Zafron Foods Ltd. Sauces & Ketchups Beacon Foods Blenders Caterers Choice Freshfayre Pauwels UK Piquant Southover Food Company Ltd. The English Provender Co The FoodFellas The Ingredients Factory Zafron Foods Ltd. Spreads Blenders Pauwels UK

54 CAFÉ LIFE | FEBRUARY 2019

DRINKS Coffee Rombouts Coffee GB Ltd. Juices Caterers Choice Freshfayre Leathams Southover Food Company Ltd. EGGS & EGG PRODUCTS Eggs (hard boiled) Freshfayre Fresh-Pak Chilled Foods Fridays Southover Food Company Ltd. Egg Products Freshfayre Fresh-Pak Chilled Foods Fridays Futura Foods UK Ltd. Glendale Foods Leathams Southover Food Company Ltd. Zafron Foods Ltd. EQUIPMENT & VEHICLES Buttering Machinery Deighton Manufacturing Grote Company Millitec Food Systems Ltd. Coffee Machinery Pumphreys Coffee Conveyors Deighton Manufacturing Grote Company Millitec Food Systems Ltd. Cutting & Slicing Equipment Grote Company Millitec Food Systems Ltd. Depositing Machinery Grote Company Millitec Food Systems Ltd. Labelling Systems & Barcoding Planglow Ltd. Mobile Catering Vehicles Jiffy Trucks Ltd. Sandwich Making Machinery Deighton Manufacturing Grote Company Millitec Food Systems Ltd. Shop Fittings Eden UK Ltd. FISH PRODUCTS Crayfish Freshfayre Royal Greenland Ltd. Prawns CP Foods UK Ltd. Freshfayre H Smith Food Group PLC Royal Greenland Ltd. Freshfayre Southover Food Company Ltd. The FoodFellas Vestey Foods UK Zafron Foods Ltd. Salmon Caterers Choice Freshfayre Leathams Southover Food Company Ltd. The FoodFellas Vestey Foods UK Seafood/Shellfish H Smith Food Group PLC Royal Greenland Ltd. The FoodFellas

Tuna Caterers Choice Freshfayre H Smith Food Group plc Moy Park Ltd. Southover Food Company Ltd. Vestey Foods UK Zafron Foods Ltd FOOD WHOLESALERS Country Choice Foods FRUIT Canned Fruit Caterers Choice Ltd. General Beacon Foods The Ingredients Factory Guacamole Leathams The FoodFellas Pineapple Beacon Foods Caterers Choice Food Network Freshcut Foods Ltd INSURANCE Insurance Protector Group LABELS Bunzl Catering Supplies Planglow Ltd. Tri-Star Packaging Supplies Ltd. MEAT PRODUCTS Bacon Dawn Farms UK Freshfayre H Smith Food Group plc Leathams Moy Park Ltd. Smithfield Foods Ltd. Vestey Foods UK Beef Freshfayre Glendale Foods Leathams Moy Park Ltd. Newsholme Food Group Sam Browne Foods Southover Food Company Ltd. The FoodFellas Vestey Foods UK Zwanenberg Food UK Ltd Canned Meat Freshfayre Moy Park Ltd. Princes Foods Ltd. Smithfield Foods Ltd. Chicken 2 Sisters Food Group Cargrill Protein Europe CP Foods UK Ltd. Dawn Farms UK Freshfayre Galliance UK Ltd. Glendale Foods H Smith Food Group plc Leathams Moy Park Ltd. Sam Browne Foods Seara Meats BV Smithfield Foods Ltd. Southover Food Company Ltd. The FoodFellas Vestey Foods UK Zwanenberg Food UK Ltd Continental Freshfayre Leathams Southover Food Company Ltd.

Duck 2 Sisters Food Group CP Foods UK Ltd. Freshfayre Galliance UK Ltd. H Smith Food Group PLC Sam Browne Foods Vestey Foods UK Ham Freshfayre Leathams Smithfield Foods Ltd. Southover Food Company Ltd. Vestey Foods UK Lamb Freshfayre Glendale Foods H Smith Foodgroup PLC Sam Browne Foods The FoodFellas Vestey Foods UK Meatballs Glendale Foods Snowbird foods Zwanenberg Food UK Ltd. Pork Dawn Farms UK Freshfayre Glendale Foods H Smith Food Group plc Leathams Moy Park Ltd. Sam Browne Foods Smithfield Foods Ltd. Southover Food Company The FoodFellas Vestey Foods UK Zwanenberg Food UK Ltd Sausages Freshfayre Glendale Foods Leathams Moy Park Ltd. Smithfield Foods Ltd. Snowbird foods Southover Food Company Zwanenberg Food UK Ltd. Turkey 2 Sisters Food Group Freshfayre H Smith Food Group plc Leathams Moy Park Ltd. Sam Browne Foods Smithfield Foods Ltd. Southover Food Company Vestey Foods UK OILS Freshfayre ORGANIC PRODUCTS Beacon Foods Fridays Galliance UK Ltd. Leathams Pauwels UK Southover Food Company Ltd. The English Provender Co Ltd. PACKAGING Cardboard Colpac Ltd. Coveris Flexibles UK Ltd. (St Neots) Rap Ltd. Disposable Bunzl Catering Supplies Colpac Ltd. Coveris Flexibles UK Ltd. (St Neots) Rap Ltd. Tri-Star Packaging Supplies Ltd. Food wraps RAP Ltd. Tri-Star Packaging Supplies Ltd.


Café Manufacturers & Distributors Plastic Tri-Star Packaging Supplies Ltd. Sandwich Packs Colpac Ltd. Coveris Flexibles UK Ltd. (St Neots) Rap Ltd. Tri-Star Packaging Supplies Ltd.Pasta Caterers Choice Ltd. Freshcut Foods Ltd Freshfayre Leathams Southover Food Company Ltd SANDWICH FILLINGS (READY PREPARED) Fresh Fillings 2 Sisters Food Group Beacon Foods CP Foods UK Ltd. Freshcut Foods Ltd Freshfayre Fresh-Pak Chilled Foods Fridays Harvey & Brockless Southover Food Company Ltd. Zafron Foods Ltd. Frozen Fillings 2 Sisters Food Group Beacon Foods CP Foods UK Ltd. Glendale Foods

2 SISTERS FOOD GROUP 3 Godwin Road, Earlstrees Industrial Estate, Corby, Northamptonshire NN17 4DS Contact: Renee Skukowski Tel: 01909 511800 Fax: 01536 409 050 renee.skukowski@2sfg.com www.2sistersfoodgroup.com

AROUND NOON LTD. Unit 24A Rampart Road, Greenbank Industrial Estate, Newry, County Down, BT34 2QU Tel: 0283 0262333 E-mail :philip@aroundnoon.com www.aroundnoon.com

SOUPS Freshfayre Leathams Southover Food Company Ltd VEGETABLES & HERBS Avocado CP Foods UK Ltd. Canned Vegetables Caterers Choice Ltd. Freshfayre The FoodFellas Chargrilled Vegetables Beacon Foods Freshcut Foods Ltd. Leathams Moy Park Ltd. The FoodFellas Herbs & Spices Beacon Foods Jalapenos Beacon Foods Caterers Choice Ltd. Freshfayre The FoodFellas Salad Agrial Fresh Produce Ltd. Freshcut Foods Ltd. Freshfayre Salad (prepared) Agrial Fresh Produce Ltd. Freshcut Foods Ltd Southover Food Company Ltd Sundried Tomatoes Beacon Foods Caterers Choice Ltd. Freshfayre Leathams Plc Sweetcorn Beacon Foods Caterers Choice Freshfayre Tomatoes Beacon Foods Caterers Choice Freshfayre

AROUND NOON (LONDON) LTD. 762A/763A Henley Road, Slough SL1 4JW Tel: 01753 523636 infoANL@aroundnoon.com www.aroundnoon.com

ANCHOR CATERING LIMITED Kent Office: Units 2, 21 & 22, Wotton Trading Estate Wotton Road Ashford, TN23 6LL Contact: Stephen Percival Tel: 01233 665533 Fax: 01233 665588 Mobile: 07780 668145 spercival@anchorcatering.co.uk www.anchorcatering.co.uk

BRADGATE BAKERY Beaumont Leys, Leicester, LE4 1WX Contact: Clare Keers Tel: 0116 2361100 Fax: 0116 2361101 clare.keers@bradgate-bakery.co.uk

DELI-LITES IRELAND LTD. Unit 1 Milltown Industrial Estate, Warrenpoint, County Down BT34 3FN Contact: Jackie Reid Tel: 028 417 54807 jackie.reid@delilites.com www.delilites.co.uk

GREENCORE FOOD TO GO LTD PARK ROYAL Willen Field Road, Park Royal, London NW10 7AQ Contact: Clare Rees Tel: 0208 956 6000 Fax: 0208 956 6060 clare.rees@greencore.com www.greencore.com

GREENCORE FOOD TO GO LTD – MANTON WOOD Manton Wood, Enterprise Zone, Retford Road, Manton, Worksop, Notts,S80 2RS Contact: Andrew Wilcox-Jones Tel: 01909 512600 Fax: 01909 512708 www.greencore.com

GREENCORE FOOD TO GO LTD – BROMLEY BY BOW Prologis Park, Twelvetrees Crescent, London E3 3JG Tel: 0207 536 8000 Fax: 0207 536 0790 Contact: Sales sales@greencore.com www.greencore.com

GREENCORE FOOD TO GO LTD. – ATHERSTONE Unit 7, Carlyon Road Industrial Estate, Atherstone, Warwickshire CV9 1LQ Contact: Alex McLaren Tel: 01827 719 100 Fax: 01827 719 101 alex.mclaren@greencore.com www.greencore.com

GREENCORE FOOD TO GO LTD. – HEATHROW Unit 366 Stockley Close, West Drayton, London UB7 9BL Contact: Olatunde Ray-Odekeye Tel: 01827 719 100 Fax: 01827 719 101 olatunde.ray-odekeye@ greencore.com www.greencore.com

HALAL KITCHEN Units 1, 2 & 8 Sunnyside Business Park, Off Adelaide Street, Bolton BL3 3NY Contact: Sohel Patel Tel: 01204 855967 sohel@expresscuisine.co.uk www.expresscuisine.co.uk

IMPRESS SANDWICHES Units 6-7, Orbital Industrial Estate, Horton Road, West Drayton, Middlesex UB7 8JL Tel: 01895 440123 Fax: 01895 441123 info@impress-sandwiches.com www.impress-sandwiches.com

MELTON FOODS 3 Samworth Way, Leicester Road, Melton Mowbray, Leicestershire LE13 1GA Contact: Anthony Minto Tel: 01664 484400 Fax: 01664 484401 anthony.minto@meltonfoods.co.uk

ON A ROLL SANDWICH COMPANY The Pantry, Barton Road, Riverside Park Industrial Estate, Middlesbrough TS2 1RY Contact: James Stoddart Tel: 01642 707090 Fax: 01642 243858 jstoddart@onarollsandwich.co.uk www.onarollsandwich.co.uk

RAYNOR FOODS Farrow Road, Widford Industrial Estate, Chelmsford, Essex CM1 3TH Contact: Heather Raynor Tel: 01245 353249 Fax: 01245 347889 sales@sandwiches.uk.net www.sandwiches.uk.net

REAL WRAP COMPANY LTD. Unit Haslemere Industrial Estate, Avonmouth, Bristol BS11 9TP Contact: Emma Caddy Tel: 0117 3295020 emma@realwrap.co.uk www.realwrap.co.uk

STREET EATS Prince William Avenue, Sandycroft, Flintshire, CH5 2QZ Contact: Guy Truman Tel: 07775 673618 Fax: 01244 533 404 guy@streeteatsfood.co.uk www.streeteatsfood.co.uk

THE BRUNCH BOX SANDWICH COMPANY Unit H2, Dundonald, Enterprise Park, Carrowreagh Road, Dundonald, Belfast BT6 1QT Contact: John Weatherup Tel: 028 90 486888 Fax: 028 90 485486 john@thebrunchbox.com

THE SOHO SANDWICH COMPANY Unit 7 Advent Business Park, Advent Way, London N18 3AL Contact: Daniel Silverston Tel: 0203 058 1245 Fax: 0207 739 1166 dan@sohosandwich.co.uk www.sohosandwich.co.uk

THECAFELIFE.CO.UK | FEBRUARY 2019 | CAFÉ LIFE 55


Café Suppliers Index 2 SISTERS FOOD GROUP Leechmere Industrial Estate, Toll Bar Road, Sunderland, Tyne & Wear SR2 9TE Contact: Bill Anderson Tel: 0191 521 3323 Fax: 0191 521 0652 bill.anderson@2sfg.com www.2sistersfoodgroup.com

AGRIAL FRESH PRODUCE LTD. Unit 5 Walthew House Lane, Martland Park Industrial Estate, Wigan WN5 0LB Contact: Emma Hesketh Tel: 01942 219942 emhesketh@afproduce.co.uk www.agrialfreshproduce.co.uk

ALS FOOD & PHARMACEUTICAL Sands Mill, Huddersfield Road Mirfield, West Yorkshire WF14 9DQ Contact: Nigel Richards Tel: 01354 697028 Fax: 01924 499731 sales.uk@alsglobal.com www.als-testing.co.uk ARLA FOODS UK 4 Savannah Way, Leeds Valley Park, Leeds, West Yorkshire LS10 1AB Contact: Dawn Reid Tel: 0845 600 6688 Fax: 01454 252300 customerrelations@arlafoods.com www.arlafoods.co.uk BAIN & COMPANY INC 40 Strand, London WC2N 5RW Contact: Jack Tanaka Tel: 0207 9696502 Jack.Tanaka@Bain.com www.bain.com

BEACON FOODS Unit 3-4, Beacon Enterprise Park, Warren Road, Brecon LD3 8BT Contact: Lynne Skyrme Tel: 01874 622577 Fax: 01874 622123 lynne@beaconfoods.co.uk www.beaconfoods.co.uk BLENDERS Newmarket, Dublin 8, Ireland Contact: Julie Delany Tel: 00 353 14536960 Fax: 00 353 14537607 jdelany@blenders.ie www.blenders.ie

CARGILL PROTEIN EUROPE Clerkenleap Barn, Bath Road, Broomhall, Worcester WR5 3HR Contact: Bradley James Tel: 07880 096132 bradley_james @cargill.com www.cargill.co.uk

CATERERS CHOICE LTD Parkdale House, 1 Longbow Close, Pennine Business Park Bradley, Huddersfield HD2 1GQ Contact: Sarah Booth Tel 01484 532666 Fax 01484 532700 sarah@catererschoice.co.uk www.catererschoice.co.uk

COLPAC LTD Enterprise Way, Maulden Road, Flitwick, Bedfordshire MK45 5BW Contact: Sales Department Tel: +44 (0) 1525 712261 Fax: +44 (0) 1525 718205 info@colpac.co.uk www.colpacpackaging.com

COUNTRY CHOICE FOODS Swan House, New Mill Road, St Paul’s Cray, Orpington, Kent BR5 3QD Contact: Neil Lindsell Tel: 01689 301203 neil.lindsell@brake.co.uk www.countrychoice.co.uk PANTONE 1585 U

PANTONE NEUTRAL BLACK U

C 0% M 60% Y 65% K 0% WEB #FF854F

C 0% M 0% Y 0% K 85% WEB #4B4846

COVERIS FLEXIBLES UK LTD. 7 Howard Road, Eaton Socon, St Neots, Cambridgeshire PE19 8ET Contact: Sales Department Tel: 01480 476161 Fax: 01480 471989 sales@stneotspack.co.uk www.stneotspackaging.co.uk DATATHERAPY LTD. One Pancras Square, London N1C 4AG Contact: Yousaf Shah Tel: 0207 77000044 yousafshah@datatherapy.com www.datatherapy.com

DAWN FARMS UK Lodge Way, Lodge Farm Ind. Est, Northampton NN5 7US Contact:Julie Sloan Tel: 01604 583421 Fax: 01604 587392 info@tmifoods.co.uk www.tmifoods.co.uk Accreditation body: BSA DEIGHTON MANUFACTURING (UK) LTD Gibson Street, Leeds Road, Bradford, West Yorkshire BD3 9TR Contact: Andy Hamilton Tel: 01274 668771 Fax: 01274 665214 sales@deightonmanufacturing.co.uk www.deightonmanufacturing.co.uk

DEW VALLEY FOODS Holycross Road, Thurles, County Tipperary, Ireland Contact: Christina Murphy Tel: 00353 504 46110 Fax: 00353 504 23405 cmurphy@dewvalley.com www.dewvalley.com

EDEN UK LTD 2-20 Booth Drive, Park Farm Estate, Wellingborough, Northamptonshire NN8 6GR Contact: Russ Skinner Tel: 01933 401555 russ.skinner@eden-uk.com ENGLISH PROVENDER CO. LTD Buckner Croke Way, New Greenham Park, Thatcham, Berks, RG19 6HA, Contact: Jason Belmont Tel: 01635 528800 Fax: 01635 528855 Jason.Belmont@englishprovender.com www.englishprovender.com BRC Grade A

EXTONS FOODS 5/6 Caldey Road, Roundthorne Industrial Estate, Manchester M23 9GE Contact: Rachael Exton Tel: 0161 998 5734 Fax: 0161 902 9238 rexton@extonsfoods.com www.extonsfoods.com

FJ NEED (FOODS) LTD. Spinneyfields Farm, Worleston, Nantwich, Cheshire CW5 6DN Contact: Paul Need Tel: 01270 611112 Fax: 01270 611113 pneed@needfoods.co.uk www.needfoods.co.uk

FRESHCUT FOODS LTD 14-16 Lilac Grove, Beeston, Nottingham NG9 1PF Contact: Sales Tel: 01159 227 222 Fax: 01159 227 255 sales@freshcut.biz www.freshcutfoods.co.uk

FRESHFAYRE Unit 10, Severn Way, Hunslet Industrial Estate, Hunslet, Leeds LS10 1BY Contact: Caroline Bartrop Tel: 0113 277 3001 sales@freshfayre.co.uk www.freshfayre.co.uk FRESH-PAK CHILLED FOODS 1 Waterside Park, Valley Way, Wombwell, Barnsley S73 0BB Contact: Mike Roberts Tel: 01226 344850 Fax: 01226 344880 mike.roberts@fresh-pak.co.uk www.fresh-pak.co.uk FRIDAYS Chequer Tree Farm, Benenden Rd, Cranbrook, Kent TN17 3PN Contact: Bridget Friday Tel: 01580 710250 Fax: 01580 713512 bf@fridays.co.uk www.fridays.co.uk Accreditation body: BSA FRIESLANDCAMPINA LTD Denne House, Denne Road, Horsham, West Sussex RH12 1JF Contact: Joe Gibbons Tel: 01403 273273 joe.gibbons@frieslandcampina.com www.frieslandcampina.com/en/

FSC Cheddar Business Park,Wedmore Road, Cheddar, Somerset BS27 3EB Contact: James Simpson Tel: 01934 745600 Fax: 01934 745631 james@thefscgroup.com www.thefscgroup.com

FUTURA FOODS UK LTD. The Priory, Long Street, Dursley, Gloucestershire GL11 4HR Contact: Jo Carter Tel: 01666 890500 Fax: 01666 890522 jo@futura-foods.com www.futura-foods.com

GALLIANCE UK LTD Hilliard House, Lester Way, Wallingford OX10 9TA Contact: Simon Walker Tel: 01491 833010 sales@galliance.co.uk www.gastronomeprofessionals.com/export

GLENDALE FOODS Cobdon Street, Pendleton, Salford M6 6WF Contact: Chris Bates Tel: 0161 743 4114 Fax: 0161 743 4112 chris.bates@glendalefoods.com www.glendalefoods.com

GROTE COMPANY Wrexham Technology Park, Wrexham LL13 7YP Contact: Paul Jones Tel: 01978 362243 Fax: 01978 362255 sales@grotecompany.com www.grotecompany.com

HARVEY & BROCKLESS 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


Café Suppliers Index H SMITH FOOD GROUP PLC 24 Easter Industrial Park, Ferry Lane South, Rainham, Essex RM13 9BP Contact: Chris Smith Tel: 01708 878888 chris@hsmithplc.com www.hsmithplc.com INSURANCE PROTECTOR GROUP B1 Custom House, The Waterfront, Level Street, Brierley Hill DY5 1XH Tel: 0800 488 0013 business@ipgdirect.co.uk www.insuranceprotector.co.uk

JACKSONS BAKERY 40 Derringham Street, Kingston upon Hull HU3 1EW Contact: Richard Stables Phone: 01482 301146/07747 612527 Richard@jacksonsbread.co.uk www.jacksonsbread.co.uk JIFFY TRUCKS LTD 26 Jubilee Way, Shipley West Yorkshire BD18 1QG Tel: 01274 596000 Contact: Stephen Downes stephen@jiffytrucks.co.uk www.jiffytrucks.co.uk

JURA PRODUCTS LTD. Vivary Mill, Vivary Way, Colne, Lancashire BB8 9NW Tel: 01282 868266 Fax: 01282 863411 Contact: Roger Heap sales@uk.jura.com www.juraproducts.uk

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 MILLITEC FOOD SYSTEMS LTD. Woodhill Industrial Park, Nottingham Lane, Old Dalby, Leicester LE14 3LX Contact: Richard Ledger Tel: 01664 820032 sales@millitec.com www.millitec.com

MISSION FOODS EUROPE LTD Renown Avenue, Coventry Business Park, Coventry CV5 6UJ Contact: Karina Sprigg Tel: 01527 894256 Fax: 02476 676660 karina_sprigg@missionfoods.com www.missionfoodservice.co.uk

MOY PARK LTD. 39 Seagoe Industrial Estate, Craigavon, County Armagh BT63 5QE Contact: Mark Ainsbury Tel: +44 (0) 28 3835 2233 mark.ainsbury@moypark.com www.moypark.com

NEW YORK BAKERY CO. 6-9 The Square, Stockley Park, Uxbridge, UB11 1FW Contact: Angela Young Tel: 0208 283 0500 angela.young@grupobimbo.com www.newyorkbakery.co.uk NORSELAND LTD. Somerton Road, Ilchester, Somerset BA22 8JL Contact: Millie Deane Tel: 01935 842800 Fax: 01935 842801 cdeane@norseland.co.uk www.norseland.co.uk

PAUWELS UK 1st Floor, Axiom House, High Street,Feltham, Middlesex TW13 4AU Contact: Rees Smith Tel: 0208 818 7617 Fax: 0203 187 0071 rees.smith@pauwels-sauces.com www.pauwel-sauces.com PIQUANT LTD Willenhall Lane, Bloxwich, Walsall, W.Midlands WS3 2XN Contact: Julie Smith Tel: 01922 711116 Fax: 01922 473240 salesinfo@piquant.co.uk www.piquant.co.uk Accreditation body: BSA

PLANGLOW LTD The Quorum, Bond Street, Bristol BS1 3AE Contact: Rachael Sawtell Tel: 0117 317 8600 Fax: 0117 317 8639 info@planglow.com www.planglow.com RAP LTD. Mansel Court, 2A Mansel Road, Wimbledon, London SW19 4AA Contact: Martin Beaver Tel: 0208 069 0700 catherine.young@rapuk.com www.rapuk.com ROMBOUTS COFFEE GB LTD 954 Yeovil Road, Slough Trading Estate, Slough SL1 4NH Contact: Jonathan Wadham Tel: 0845 604 0188 Info.uk@rombouts.com www.rombouts.com ROYAL GREENLAND LTD Gateway House, Styal Road, Wythenshawe, Manchester M22 5WY Contact: Solenne Labarere Tel: 0161 4904246 sola@royalgreenland.com www.royalgreenland.com

SAM BROWNE FOODS Kelleythorpe, Ind.Estate, Driffield, East Yorkshire,YO25 9DJ. Contact: Joanna Frost Tel: 01377 249000 joannafrost@sambrownefoods.co.uk www.sambrownefoods.co.uk SEARA MEATS BV 2nd Floor, Building 1, Imperial Place, Maxwell Road, Borehamwood WD6 1JN Contact: Valeri Zhekov Tel: 0044 2035358857 valeri.zhekov@seara.com.br www.seara.com.br

SMITHFIELD FOODS LTD. Norfolk Tower, 48-52 Surrey Street, Norwich, Norfolk NR1 3PA Contact: Gary McFarlane Tel: 01603 252437 Fax: 01603 252401 garymcfarlane@smithfieldfoods.co.uk www.smithfieldfoods.co.uk SNOWBIRD FOODS Wharf Road, Ponders End, Enfield, Middlesex EN3 4TD Contact: Helen Swan Tel: 0208 805 9222 Fax: 0208 804 9303 helen.swan@snowbirdfoods.co.uk www.snowbirdfoods.co.uk

SOUTHOVER FOOD COMPANY LIMITED Unit 4, Grange Industrial Estate, Albion Street, Southwick,Brighton BN42 4EN Contact: Robert Partridge Tel: 01273 596830 Fax: 01273 596 839 bob@southoverfoods.com www.southoverfoods.com TASTY APPS 10 Parchment Street, Winchester SO21 3DE Contact: Trevor Loveland Tel: 01962 774972 trevor@tasty-apps.co.uk www.lunchmate.co.uk THE FOODFELLAS Lakeside House, 1 Furzeground Way, Stockley Park, Uxbridge, Middlesex UB11 1BD Contact: Mark Jones Tel: 0208 622 3064 Fax: 0845 2801166 markj@thefoodfellas.co.uk www.thefoodfellas.co.uk THE INGREDIENTS FACTORY Unit 2-3 Hamilton Road Ind Estate, 160 Hamilton Road, London SE27 9SF Tel: 0208 670 6701 Fax: 0208 670 9676 Contact: Tim Marcuson tim@theingredientsfactory.com www.theingredientsfactory.com

TRI-STAR PACKAGING SUPPLIES LTD Tri-Star House, Unit 4, The Arena,, Mollison Avenue, Enfield, Middlesex EN3 7NL Contact: Kevin Curran Tel: 0208 4439100 Fax: 0208 4439101 info@tri-star.co.uk www.tri-star.co.uk VESTEY FOODS UK 29 Ullswater Crescent, Coulson, Surrey CR5 2HR Contact: Leon Neill Tel: 0208 668 9344 Fax: 0208 660 4640 L.Neill@vestey.com www.vesteyfoods.com ZAFRON FOODS LTD. Unit B-G Eagle Trading Estate, Willow Lane, Mitcham, Surrey CR4 4UY Contact: Jack Kenny Tel: 0844 847 5116 Fax: 0844 847 5117 jack@zafronfoods.co.uk www.zafronfoods.co.uk

ZWANENBERG FOOD UK LTD (Puredrive Fine Foods/ Taste Original) 36A Causeway 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


International Product Listing

Sandwich Manufacturers

BAKERY INSERTS Sigma Bakeries Ltd

SIGMA BAKERIES PO Box 56567 3308 Limassol, Cyprus Contact: Georgios Georgiou Tel: +357 25 878678 Fax: +357 25 346131 info@sigmabakeries.com www.sigmabakeries.com

TAMARIND FOODS SPRL Brixtonlaan 2c, 1930 Zaventem, Brussels, Belgium Tel: +32 2 731 69 77 Fax: +32 2 731 69 78 Contact: Frederic Teichmann fteichmann@tamarindfoods.be www.tamarindfoods.be

SUBWAY Chaston House, Mill Court, Hinton Way, Great Shelford, Cambridgeshire CB22 5LD Contact: Frederick De Luca Tel: 01223 550820 www.subway.co.uk

BREAD Sigma Bakeries Ltd ORGANIC PRODUCTS Sigma Bakeries Ltd SANDWICHES Subway Tamarind Foods SANDWICH FILLINGS (prepared) Sigma Bakeries Ltd SPECIALITY BREADS Sigma Bakeries Ltd

Checkouts Reach thousands of potential customers from as little as £115 To Advertise Call

Sam Minton

01291 636333 email: sam@jandmgroup.co.uk

58 CAFÉ LIFE | FEBRUARY 2019

Your own branded salt & pepper From only y 12 cases personalisedprojects.com isedprojects.com sedprojects com

0845 2300 134


IN A CLASS OF THEIR OWN

Each group has optimum temperature control.

Lever espresso machine. Fracino’s 1, 2 or 3 group Retro lever espresso machine evokes the 1950’s coffee bar buzz. Finished in highly polished stainless steel, its Design and Function is very much for the modern coffee bar.

Our stunning P.I.D. – the fusion of technology and contemporary design; the individual group boilers and state of the art electronics offer precision and control to fulfil the expectations of the most discerning barista.

Retro is available in Electric or Dual Fuel powered versions – perfect for espresso on the move. Lever groups provide the barista with lots of control during the extraction process for creating their own perfect espresso.

Available in 2 or 3 group versions, the P.I.D. features temperature controllable hot water dispense and boasts all the power, technical qualities and reliability synonymous with Fracino products.

R

W / www.fracino.com E / sales@fracino.com T / +44 (0)121 328 5757


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Profile for J & M Group Ltd.

Cafe Life Magazine - Issue 90  

If you didn’t already know it by now, plant-based eating is set to be a major trend for this year, with kombucha tea also making its presenc...

Cafe Life Magazine - Issue 90  

If you didn’t already know it by now, plant-based eating is set to be a major trend for this year, with kombucha tea also making its presenc...