Cafe Life Magazine - Issue 92

Page 1

CAFÉ life


No.92 I June 2019




Discover the finest service: p. 33



• N AT U

Tasting the lifestyle of the café sector


The perfect blend of coffee, tea, machines and equipment.

Great opportunities to discover new blends of coffee, tea, machines, equipment and training embracing the highest standards of service and support. See p. 33

Coffee • Tea • Machines • Equipment • Barista Training • Support

The new Miniserve milk on tap dispenser

Welcome! If you’re seeking to enhance the sustainability of your café or coffee shop, then this issue contains plenty of advice and suggestions from some of the sector’s suppliers. We also indulge in cakes and take a look at some coffee machines.

Let your customers serve themselves with milk, perfectly chilled from a compact countertop dispenser. Do away with the need for ‘milk jiggers’

Clare Benfield - Editor

to save on plastic waste and on cash!


Guardians of Grub crusade to beat food waste.


Caffè Culture to shine a light on the UK’s artisan roasters’ scene.


Starbucks completes issuance of third and largest Sustainability Bond.

8 Callebaut launch new guides. 10 Lincoln & York appoints new finance director. 12 Aperol toasts 100 years of joy. 14 Caffè Nero launches coffee cured bacon.

FEATURES 16 Coffee machines – choices and considerations. 34 Cakes – a café-focused look at this essential.

42 Sustainable solutions – how cafés can do their bit.



uses two x 3 litre refillable containers


fully automatic cooling including digital temperature readout


easy to set up and keep clean

30 Shaping the future of coffee farming in Peru – Twin’s collaborative project. 32 Cup shape and colour – La Cimbali’s Rob Ward experiments.

for refrigeration and dispensing

T: 01666 502641 E: W:

54 The benefits of a sustainable kitchen – advice from Target’s David Pedrette.


PROFILE 26 Powerful partnership sparks award-winning innovation – Fracino and Subway.

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Editor Clare Benfield, Tel: 01291 636336, E-mail:

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Advertising Manager Sam Minton, Tel: 01291 636333 E-mail: Production Jayson Berry, Tel: 01291 636339, E-mail:

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Subscriptions and Customer Service Kevin Minton Tel: 01291 636335 E-mail: Editorial Address Café Life, Association House, 18c Moor Street, Chepstow, Monmouthshire, NP16 5DB 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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Guardians of Grub crusade to beat food waste A bold new industry campaign has been launched to tackle nearly £3 billion worth of food that is wasted every year across the entire hospitality and food service sector, of which 75% could have been eaten, it is claimed. The Guardians of Grub campaign has been developed by WRAP as part of its ambitious work to cut food waste from farm to fork, and was unveiled in May at a special symposium organised by the government’s Food Surplus and Waste Champion, Ben Elliot, and attended by senior business figures, the Secretary of State for the Environment Michael Gove, and some of the UK’s most wellknown restaurateurs and chefs. The Guardians of Grub campaign is aimed at empowering professionals from across the hospitality and food service sector to reduce the amount of food thrown away in their establishments, from Michelin star restaurants to local pubs and wherever food is served to order, and is about making simple, low-cost changes to the way food is bought, prepared and served that have waste reduction in mind. “This campaign brilliantly shines a light on the food waste epidemic. Initiatives like this provide a strong foundation for change. Less conversation, more action. We are all in this together. It’s time to stand tall

and work towards a waste-less future,” said Ben Elliot. A suite of free materials has been produced for the Guardians of Grub, using the latest behavioural change strategies to inform best practice that can easily be incorporated into any business, by anyone (these include information posters and how-to guides, and a free calculator to record the changes being made). There will be a dedicated month of action in September when the hospitality and food service sector will come together to Stand up for Food. Already, many of the UK’s largest hospitality and food service representatives have pledged their support to the initiative, including the BBPA (British Beer and Pub Association), the FWD (Federation of Wholesale Distributors), the SRA (Sustainable Restaurant Association) and UKHospitality. The sector itself is responsible for 10% (one million tonnes) of the total 10.2 million tonnes of food wasted in the UK each year, with the cost of avoidable food waste varying between 38p and £1 for every meal it serves. Previous research by the World Resources Institute (WRI) and WRAP across 700 companies operating in 17 countries found a high return on investment for activities implemented to reduce food waste. The average business saving, across multiple sectors, was shown to be more

than £14 for every £1 invested by a business into reducing food loss and waste. Marcus Gover, WRAP CEO said: “We will not tackle the impact of global warming if we don’t fix the food system, and everyone needs to play their part. If everyone in the hospitality and food service industry put as much passion into reducing waste as they do into creating delicious food, it would make a massive difference to cutting the damage food waste is doing to our planet. Through this great new campaign, we are showing how everyone can reduce food waste without compromising on quality, or customer experience, and save money. It’s a double win; for the environment and for business.” The Guardians of Grub campaign is supported by a dedicated microsite packed with free materials that businesses can use to tackle food waste, focusing on common triggers for waste in the kitchen and plate waste (research by WRAP found that on average 21% of food

waste arises from spoilage, 45% occurring in food preparation and 34% from consumer plates). The campaign accompanies a dedicated Action Plan for the sector, published by WRAP earlier this year, which sets out specific milestones the sector needs to achieve to play its part in delivering on the UK’s part in the United Nation’s Sustainable Development Goal 12.3 (to halve global food waste by 2025), and the UK Food Waste Reduction Roadmap (these include action to reduce food waste within preparation and service, and reducing consumer waste). WRAP is engaged with senior influencers in the sector to help cascade the Guardians of Grub messages outwards to create a long-term industry movement. The organisation is calling on businesses to encourage their staff to get involved, and stimulate participation more widely to target, measure and act to reduce food waste (more information can be requested from GuardiansOfGrub@wrap.

Thorntons’ luxury hot chocolate powder Ferrero Foodservice showcased its Thorntons-branded Luxury Hot Chocolate Powder to visitors to European Coffee Tea and Soft Drinks Expo to show how they can boost hot beverage profits, say the company. “Research shows there’s a real gap in the market for a quality hot chocolate powder that really delivers on taste, so we were excited to bring our new Thorntons Luxury Hot Chocolate Powder to the Expo,” said Zareen Deboo, foodservice channel


operators manager, Ferrero UK & Ireland. “It’s been crafted by our expert chocolate makers and we’re confident it will help all operators realise the potential of their hot drink sales.” The arrival of Thorntons Luxury Hot Chocolate Powder will enable operators to meet the growing demand for an exceptional hot chocolate experience suitable for every occasion, as the latest independent research (Ferrero /

Sapio August 2018) reveals only 8% have enjoyed a ‘very good’ hot chocolate whilst traveling (10% from a vending machine and 21% using in-room services). Made using Thorntons chocolate recipe and already containing milk powder, operators simply need to add water to instantly create a luxurious hot chocolate (the range includes a 1.6kg catering pouch, 21g single serve sachet for in-rooms, and 12oz cup for on-board services).


Caffè Culture to shine a light on the UK’s artisan roasters’ scene This year’s Caffè Culture - now in its thirteenth year - will see several major brands joining the show with the aim of focusing on all areas of the UK’s artisan roasters’ scene. Loring Smart Roast and Victoria Arduino have partnered with show organisers, Living Media Events, to create two original and unique visitor attractions at Caffè Culture this year (which will take place at London’s iconic Business Design Centre on 28 and 29 October 2019). Sponsored by Loring Smart Roast, the Roaster’s Forum will be an educational and interactive programme that will cater for those already involved in the coffee roasting industry, to those thinking about becoming a roaster. Through a series of talks and live demonstrations, visitors will be able to gain an invaluable insight from farmers and producers from leading speciality regions right through to Europe’s leading coffee roasters, who will all be sharing their expertise. “Loring Smart Roast are delighted

to be sponsoring and supporting the new Roasters Forum at Caffé Culture 2019,” said Steve Penk of DMA UK, and who represents Loring Smart Roast throughout the UK and Ireland. “With the ever-increasing focus on the science of roasting in the UK speciality sector, it seems only logical for Loring Smart Roast to get involved in a forum for the speciality roasters. An interesting and diverse programme of events will be created so that roasters, baristas and coffee shop owners alike can find something of interest giving them a compelling reason to attend Caffè Culture 2019.” Other leading industry manufacturers taking part in the Roaster’s Forum include Mahlkönig, Ditting, Anfim, La Spaziale, Hey Café, Fetco and PuqPress Fulfilling the show’s holistic roasters’ offering, the Victoria Arduino Experience looks set to be a multi-sensory set of challenges designed to test the taste buds of inquisitive novices right through to refined coffee connoisseurs. Hosted by a selection of the UK’s finest

roasters, the Victoria Arduino Experience will focus on the key variables in areas such as water, technology, extraction and origin, and will give successful participants the chance to win some fantastic prizes. MD, Peter Garcia, at VA Machinery commented: “We are thrilled to be showcasing the Victoria Arduino Experience at this year’s Caffè Culture event. After the success of last year’s relaunch, we definitely wanted to be involved in a more hands-on manner and work closely with the Caffe Culture team to bring our new feature to life.” Caffè Culture is a two-day trade exhibition specifically aimed at owners of independent coffee shops, from single outlet operators to buyers from the multiples and branded high street chains. 4,000 decision makers are expected to visit the show to source the latest products and services but also hear from the industry’s leading figures via a programme of cutting-edge talks and debates (




Starbucks completes issuance of third and largest Sustainability Bond Starbucks Corporation has announced that it has completed issuance of a $1 billion Sustainability Bond - the largest Sustainability Bond the company has issued to date and following on from two previously issued Sustainability Bonds in 2016 and 2017. “We are very pleased to see that our new Sustainability Bond attracted significant investor interest and was oversubscribed,” said Patrick Grismer, CFO of Starbucks. “The bond demonstrates Starbucks commitment to meaningful, continual progress toward our aspiration of sustainable coffee, served sustainably. It also illustrates a trend toward heavier interest from investors in our socially and environmentally focused projects – in this case supporting coffee farmers and leading in green retail.” He added that Starbucks leadership in social and environmental responsibility “is a defining element of who we are as a company. Our intent is that, by issuing a Sustainability Bond, we’re providing investors an opportunity to participate in our sustainability efforts, and our hope is that this inspires others to pursue more sustainability-related investing opportunities.” As with the two previously issued Sustainability Bonds, funds will support ethically sourced coffee. The scope includes purchasing coffee that is verified by Coffee

and Farmer Equity (C.A.F.E.) Practices; the continued development and operation of Farmer Support Centres and agronomy research and development centers in coffee-growing regions around the world; and new and refinanced loans to coffee farmers made through Starbucks $50 million Global Farmer Fund. New to the Starbucks Global Farmer Fund and supported by funds from the bond, Starbucks has partnered with the lending organisation, responsAbility, on a $20 million equity investment to provide financing to coffee communities in Latin America, Africa and Asia in the form of loans that can help replace old, less productive trees with new trees, buy new equipment, and take other actions to improve their coffee crops’ quality and productivity. “We are excited to have the Starbucks Global Farmer Fund as a significant investor,” said Anand Chandani, global head of agriculture debt financing at responsAbility. “We see synergies with Starbucks in building the sustainable coffee value chain, supporting smallholder farmer engagement and in fostering market linkages.” As a new, expanded scope, the bond will also help fund the company’s Greener Retail commitments, including its Greener Stores initiative, announced in September,

to design, build and operate 10,000 Greener Stores globally by 2025. The open-source Starbucks Greener Store Framework, which Starbucks developed in partnership with World Wildlife Fund (WWF) and SCS Global Services, focuses on commitments to energy efficiency, renewable energy, water stewardship, waste reduction and more. In addition to Greener Stores, funds will also support investments in greener cups and packaging as Starbucks works to reduce our environmental footprint with such projects as the global rollout of strawless lids and identifying the next generation of recyclable and/or compostable cups. According to Sustainalytics, which provided a Second-Party Opinion on the bond, Starbucks has aligned its Eligible Sustainability Projects in the new bond with the priorities outlined in the U.N. Sustainable Development Goals, established in 2015, as well as with the 2018 Sustainability Bond Guidelines (SBG). “We applaud Starbucks efforts to broaden its social and environmental programmes and to align its eligible projects with the U.N. Sustainable Development Goals,” said Heather Land, executive director of Sustainalytics’ Sustainable Finance Solutions team. “In addition, Starbucks inclusion of its Greener Retail initiative is a meaningful addition to its Sustainability Bond.”

Trent Furniture reveals new furniture showroom One of the UK’s largest contract furniture suppliers has revealed a new furniture showroom to display their range of commercial chairs, tables and sofas. Following months of renovation work, report the company, Trent Furniture ( has opened its newly extended showroom to the general public. The extension comes after a successful year that has seen the company grow in the UK and export to establishments across the world including Japan, Saudi Arabia and Italy. “We are thrilled with how the new showroom looks and can’t wait to see what our customers think,” said Robert Price, Trent Furniture’s owner. “It’s important to allow customers the opportunity to get hands on and look at


the furniture before placing an order. “While we do send out samples, it’s great for customers to have the chance to look at our entire range before picking the products for them. Unfortunately, this isn’t something that’s always available to customers, so we’re really excited to be able to offer this service.” Trent Furniture has also revealed plans to build two further units adjacent to their current warehouse this year which will allow additional space for showroom facilities. “We currently use the majority of our space for stock so that we can deliver faster to our customers, but we have plans to increase our showroom size even further in the near future,” added Robert Price.

While it is possible for customers to place an order at the showroom, the nature of the products require preparation and upholstery time meaning a typical delivery within 10 to 14 days subject to stock. The showroom is open from 9am to 4:30pm Monday to Friday, and can be found on Regent Street Industrial Estate, Leicestershire, just off the M1.

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NEWS FIRST EVER NATIONAL TEA BREWERS CHAMPIONSHIPS AT POP UP SHOW A pop up show - which will showcase the first heat of the inaugural national UK Tea Brewers Championship – has been spearheaded by the Beverage Services Association’s (BSA) exhibition and trade meeting event and will take place on June 20 at Bury Lodge near Stansted. BSA chairman Steve Slark said: “We’ve designed the pop-up event in a stunning venue with good access off the M11. It offers a cost effective, easy set up and set down formula for up to 40 exhibitors. Free to attend and with free parking, the stands priced a £125 for BSA members or £150 for non-members. Generating a business buzz and wealth of networking opportunities, the key focus of the event is the first ever UK Tea Brewers Championship heat.” Supported by the UK Tea Academy and Watercare, exhibitors signed up include Brew It and Fracino, the UK’s only manufacturer of traditional espresso machines whose global head of sales, Peter Atmore is a BSA board member. “We’re looking forward to the show which offers a low cost entry and no ‘hidden’ costs for exhibitors to explore opportunities and see top tea brewers in action. With food and bar facilities available, we’ll be inviting our customers to savour the experience and hope that fellow exhibitors will do the same,” said Peter Atmore. Taking place from midday, the inaugural UK Tea Brewers Championship first heat will include a Classic Brewing and Tasting Skills Signature Drink session. The second heat takes place at the Caffè Culture exhibition in October with the semifinal and final held at the inaugural London Tea Show in 2020. Gennaro Aniello from the UK Tea Academy said: “We can’t wait to see what the talented tea brewers of the UK have in store for us. It is a great opportunity for anyone in the F&B world who loves tea to show off their flair and creativity, and further their career in this exciting and rapidly evolving arena. Move over coffee fellas - here come the tea geeks.”

Callebaut launch new guides This spring, the Belgian chocolate producer, Callebaut, has launched new spring and summer recipe guides to help pub, café and restaurant operators offer outstanding desserts that leave a ‘lasting impression’. The latest phase of its popular Lasting Impressions campaign, the new seasonal guides bring fresh tips and recipes to create memorable menus and boost sales across a range of channels, feel the company. Following the successful autumn and winter campaign last year, ‘Lasting Impressions – Spring & Summer’ (www. retains its accessible layout, personalised feel and channel focus, but with a new collection of bespoke content that has been updated to provide further support to chefs and operators. Supporting café, pub and restaurant owners with individually tailored channel guides, profit calculators and stop motion inspiration videos, ‘Lasting Impressions – Spring & Summer’ continues to demonstrate the accessibility of real Belgian chocolate in everyday application and encourages operators to update menus with the season, whilst incorporating chocolate into every aspect of their menus, suggest the company. The campaign’s latest content focuses on making the most of the spring and summer season, delivering exciting recipes and indulgent serving suggestions perfect for the warmer weather when consumers are looking for a lighter or more refreshing

treat – potentially to share with friends and family. “The Lasting Impressions campaign is designed to support chefs and operators across the pub, café and restaurant channels with the support and tools needed to maximise profits and use real Belgian chocolate to its full potential,” said Vincenzo Mangano, sales director, Barry Callebaut. “We understand each channel is different, and we have tailored recipes that suit each channel’s needs and reflect the latest consumer dining trends, as well as insight advice that we believe will ensure each and every customer is left with a lasting impression that will guarantee repeat visits.”

Far Side brews up a cool launch Premium cold brew coffee company, Far Side Coffee, has rolled out its Rwanda and Peru Cold Brews, now with extended shelf lives, and with an aim to increase distribution across the UK, say the company. Containing just two simple ingredients, coffee and filtered water, Far Side Cold Brew is steeped in chilled waters for over 18 hours, and then finely filtered to leave the cleanest, purest taste possible, claim the company. Far Side’s brewing process has achieved a nine-month shelf life, meaning its bottles can be stored ambient and then refrigerated for point of sale. All products are brewed and bottled in a BRC accredited facility. Sourced entirely from women’s coffee alliances at each point of origin, the chocolatey notes of Rwanda Cold Brew (RRP: £3.20) and the bright orange peel flavours of Peru Cold Brew

(RRP: £3.20) mean that each brew sings to its source and will leave consumers wanting more, claim the brand (the two premium bottle designs celebrate each origin and work to draw customers in with intricate illustrations and eye-catching gold foil detail). “There’s nowhere to hide with cold brew. It’s a simple process that relies not just on high quality coffee but also the investment of time, resulting in a clean, fresh, unadulterated brew that sings to its origin and plays out complex notes on the tongue. With consumer preference moving away from sweeter tastes in the Stateside coffee sector, I have every confidence that cold brew will continue to make inroads here in the UK as a refreshing, delicious choice for coffee lovers who want to chill,” said Far Side Coffee founder Kadie Regan.



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Caffè Nero partners with Fever-Tree

Lincoln & York appoints new finance director Lincoln & York has appointed Simon Webster as its new finance director as it continues its rapid growth. Simon Webster’s appointment comes at a time of profound change for the business, driven by its fruitful journey to date since inception 25 years ago, say the company. Lincoln & York achieved revenues of £34.55m in 2018 and is on course to double this to £60m by 2023 as it continues to capitalise on the world’s obsession with coffee, they report. International sales are also booming leading to Lincoln & York ranking first in the Sunday Times International Track 200 in 2018. It is now continuing to drive overseas sales which will account for 50% of the growth in the coming years, report the company. Before joining Lincoln & York, Simon Webster held the role of MD at JZ Flowers International, as well as numerous executive roles across the FMCG sector. With over 10 years of board level experience, he is ideally placed to guide Lincoln & York on its growth, feel the firm. “I’m very excited to join a business that has shaped the coffee industry in such a big way and yet has heritage embedded at its core. My main goal is to support James and the wider team in achieving our next phase of growth through cementing our roots in the UK and expanding into further markets internationally,” said Simon Webster. James Sweeting, MD of Lincoln & York added: “We are delighted to have Simon on board as we enter a very exciting stage in our journey. His wealth of experience, alongside a focus on the commercial side will be a vital asset for the business as we continue on the journey to become the coffee roaster of choice in the UK and EU.”

10 CAFÉ LIFE | JUNE 2019

Caffè Nero is partnering with premium tonic water pioneers Fever-Tree to offer a crisp and revitalising summer serve say the duo that will offer customers elegance and class in a glass (their Espresso & Tonic has been available at Caffè Nero stores nationwide as of 17 April 2019). Caffè Nero and Fever-Tree have created two serves, matching the sweet caramel and dark chocolate notes of espresso with the award-winning flavour of Premium Indian Tonic Water, as well as the delicate, floral notes of their Mediterranean Tonic Water. These have been combined to create a unique and perfectly balanced summer beverage, feel the two companies. Handmade by baristas in store, the tonic is poured over ice, then topped with a double shot of fresh espresso which is added slowly to create a two-toned ‘ombré effect’ within the highball glass or takeaway cup that is finished with a slice of lemon. Tapping into the growing trend for low and no alcohol serves that can be enjoyed at any time of day, this refreshing creation has all the style of a fresh Italian espresso, feel the two brands, mixed with the cool fizz of tonic water. The new Espresso & Tonic is a lead serve on the new summer drinks menu and comes in two flavours - the Original Espresso & Tonic with Fever-

Tree Indian Tonic Water (£3.75), and the Ultimate Espresso & Tonic with Fever-Tree Mediterranean Tonic Water and ginger syrup (£3.85). “We wanted to create a unique and exciting drink which maintained the premium quality of our coffee and brought a surprising delight to our customers,” said Marcus Denison-Smith, head of UK marketing at Caffè Nero. “Partnering with Fever-Tree was the natural choice as they are known for the superior quality of their tonic and its sophisticated taste and for devising world class tonic water flavours. It complements our espresso perfectly and I think it will give our customers quite a thrill when they try it!”

Everything in the garden is rosy, say IBC The Italian Beverage Company (IBC, www. says that it is tapping into the botanical trend with new garden themed Simply Syrups to inject a pop of fragrant flavour across the seasonal drinks’ menu. Get creative with the all new Rose, Elderflower, Rhubarb and Violet Simply Syrups and bring a splash of the English countryside to favourite chilled drinks including lemonades, frappes, shakes and smoothies, they suggest (these syrups also work well with gins, prosecco and other spirits and cocktails, they add). “The popularity of botanical flavours has seen a real spike over the last two years with growth of 150% and we expect further traction through 2019,” said Ricky Flax, general manager, IBC. “Our new syrups will help operators capitalise on this trend with a versatile range of flavours with great consumer appeal and work across all drink categories day and night.” IBC recommend adding a single shot of Simply Syrup to alcoholic and non-alcoholic drinks to create an authentic subtle flavour, and then continuing the botanical theme by dressing the beverage with fresh herbs, fruit and edible flowers.

For real stand out drinks, try combining complimentary flavours, they advise. For example, add Simply Elderflower Syrup to Simply Traditional Lemonade, add freeze dried strawberries and fresh mint for a wonderfully refreshing long drink with aromatic floral notes – a great addition to the summer menu when customers are looking for lighter thirst quenchers, the company feel.


Union Hand-Roasted Coffee launch new cold brew concentrate Union Hand-Roasted Coffee has launched a new single-origin cold brew concentrate, created to make it significantly easier for cafés, catering, pubs and bars to make iced drinks from iced lattes to nitro cold brew, say the company. The concentrated coffee base, which comes from beans sourced from Esquipulas Cooperative in Guatemala is steeped for 24 hours in cold water to maximise the flavour, resulting in a naturally sweet and refreshing coffee, point out Union Hand-Roasted. Union’s Cold Brew Concentrate is extremely versatile and can be enjoyed diluted with water, over ice, in iced lattes and cappuccinos, in nitro coffee, and even as an ingredient in coffee-flavoured cocktails and mocktails, they suggest. Unlike iced coffee made using espresso, Union’s Cold Brew is simple to use and doesn’t compromise on flavour. “Iced coffee is usually made by pouring espresso over ice and mixing with milk or water – a time-consuming process that doesn’t result in the best taste. After experimenting with cold brew, we realised using a strong brew could make a far superior iced coffee, and our Double Strength Cold Brew was born,” said Dave Law, head of innovation at Union HandRoasted Coffee.

Currently, many cafés produce cold brew in-house but this can lead to issues with consistency and hygiene, claim Union, whose three litre bag-in-box format is designed to overcome these issues and fits neatly into an under-counter milk fridge, on a back bar, or can be decanted into a speedpour. The bag-in-box concentrate would also be ideal for offices and co-working spaces as it can be slotted into fridges making it a simple way to offer cold brew on tap, they suggest. Iced drinks have risen sharply in popularity in recent years and according to the Grocer, sales of chilled tea and coffee in food to go rose 39.6%, contributing a total of £54.3m to the cold drinks to go category. Added to this, iced beverage sales in speciality coffee shops hit £421m in 2018, an increase of 14%, according to Allegra data. Kerttu Inkeroinen, marketing director at Union Hand-Roasted added: “We believe summer 2019 will see increasing growth in demand for iced coffee drinks, and also wider demand for cold brew coffee which has been a dominant trend in the US for a while, and is now making its way into the UK. Our cold brew concentrate makes it easy for everyone from seasoned baristas to casual bar staff to meet this rising demand in a simple and efficient way.”

Union says that it sources exceptional quality beans for its cold brew using its unique and pioneering Union Direct Trade model which sees the company build long term relationships with farmers, while paying a sustainable price. Union works in partnership with farmers to help them continually increase the quality of the coffee they produce, ensuring their communities flourish and giving Union access to some of the world’s very best coffee.

Aperol toasts 100 years of joy This year, Aperol is celebrating its centenary with a series of activities to bring the brand and its history to life. Aperol, Italy’s iconic orange bittersweet aperitif ranking ninth in the list of the world’s best-selling cocktails (according to announced the celebration of its centenary at a press conference in Padova, the birthplace of the brand, and now having become recognised around the world for sparking joyful connections and creating memorable shared experiences. Launched in 1919 at the Padua International Fair, Aperol was created by the Barbieri brothers, Luigi and Silvio, who coined the name ‘Aperol’, having taken

12 CAFÉ LIFE | JUNE 2019

inspiration from the French term for apéritif, ‘Apéro’. Made with citrus oil infused with precious herbs and roots to create a perfectly balanced combination, the original recipe has remained unchanged and is a secret to this day. Aperol Spritz, the drink’s signature serve, is known and enjoyed the world over, single-handedly creating and globally leading the spritz category, earning its rightful place in the International Bartender Association’s list (IBA), as the key defining ingredient of the Spritz Veneziano. As much as it is today, Aperol Spritz has traditionally been consumed all over Veneto, in Venetian bars called the ‘bàcari, which epitomise the ‘Venetian way of life’ promoting the culture

of staying together, enjoying bite size snacks such as the traditional ‘cicchetti’ and enjoying an aperitif moment. To mark the centenary milestone, Aperol is commencing a series of celebrations internationally throughout 2019, to spark joyful connections, using universal languages such as art, music and Aperol Spritz that brings people together wherever they are. They are also launching limitededition labels to sit on their bottles, that will each be truly unique, say the brand, thanks to an advanced chromatic formula, that will recreate infinite single variations on an iconic design by Italian artist Lorenzo Mattotti (1990), and portraying a young couple dancing holding an Aperol bottle and two glasses full of

the unmistakable liquid. Sergio Giordani, the mayor of Padova said: “It is fantastic to have a brand that is so deeply rooted in our city and region’s heritage being so eager to give back to its home town. We’re really looking forward to unveiling the artistic creations that Aperol are placing in Padova to bring crowds together – all set for a wonderful summer of joyful connections ahead of us. We are pleased that this wonderful celebration will coincide with the centenary of the Padua International Fair, where Aperol was first launched by the Barbieri brothers 100 years ago.”

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SHORTS A BRAND NEW PEABODYS May saw the opening of the first of the high street sites of coffee shop concept, Peabodys at Holborn Viaduct in London, and offer ing customers fresh-ground Fairtrade coffee, freshly made pastas, sourdough sandwiches and pastries. All their food and drink is responsibly sourced and extensively taste tested, say the brand - it’s all natural, fresh and healthy, and they also make big effort to keep everything reasonably priced, they add. Peabodys started its journey in 1997, serving gourmet coffee and freshly prepared food within hospitals in London, as well as Virgin Active gyms. JACOBS DOUWE EGBERTS TO LAUNCH WHITE OX This month, Jacobs Douwe Egberts (JDE) will launch exclusive premium coffee bean brand, Douwe Egberts’ White Ox, to its foodservice customers. With consumers and retailers looking for heritage, quality, great taste and provenance, say the company, the newest brand to the Jacobs Douwe Egberts portfolio delivers on all fronts, they claim, with heritage being at the very core of the brand, as White Ox takes its name from a literal translation of De Witte Os - the Dutch coffee shop first opened by Egbert Douwes and his wife in 1753. LAVAZZA UNVEIL RE-LAUNCHED FOOD SERVICE RANGE Lavazza announced the unveiling of its re-launched food service range, the Classic Collection, at the recent European Coffee, Tea & Soft Drinks Expo (21 and 22 May). Ideal for perfect extraction and coffee preparation in professional settings, the Classic Collection has been created for lovers of traditional Italian espresso coffee with a contemporary twist, say the Italian brand. The newly revamped collection was used on the Lavazza stand as part of the demonstrations hosted by Lavazza’s Training Centre experts. Lavazza was also the Official Coffee Sponsor of the Barista Masterclasses taking place at the event, which demonstrated the talents of well known championshipwinning baristas, including Jason Clark, author of The Art & Craft of Coffee Cocktails. CRUSSH DEBUTS RETAIL RANGE EXCLUSIVELY WITH SAINSBURY’S Following a successful trial in 10 Sainsbury’s stores, Crussh is rolling out its range of healthy salads and wraps into 61 Sainsbury’s convenience stores across London as part of the healthy food and juice chain’s on-going strategy to strengthen its convenience and food-to-go offering and expand into areas outside of traditional high street stores, say the brand. The retail range, which is exclusive includes a selection of Crussh ‘healthpots’, and wraps, including a number of vegan and protein-based lines.

Caffè Nero launches coffee cured bacon Independent coffee house Caffè Nero says that it is the first nationwide retailer to combine the full-bodied flavour of its premium Italian espresso coffee with luscious crispy British bacon, to create the ultimate bacon sandwich (the coffeecured bacon offering is part of an extensive espresso-infused menu available all day and exclusively at Caffè Nero as of 17 April 2019). To create the unique taste of the bacon, it is cured for over 20 hours using Caffè Nero’s signature blend of coffee to achieve the perfect intensity of flavour, the result being a full-bodied taste balanced with sweet notes of chocolate and nut. The bacon is a signature ingredient that features throughout the coffee themed menu and includes a classic ciabatta bacon roll, BLT sandwich, bacon sausage and egg breakfast pot, brie and bacon panini and bacon and chutney flatbread. A number of sweet treats have also been infused with the premium Italian espresso, including the soft centre dark chocolate espresso brownie and cappuccino cake with fluffy sponge and sweet coffee frosting. Hannah McKay, UK head of food at Caffè Nero said: “We’ve introduced some

delicious new options to the menu, with the aim of putting our coffee craft into our food, to give it a premium appeal. When it comes to enhancing a classic like the bacon sandwich, we knew the only match would have to be our signature blend. Rather than overpowering the great taste of bacon, our cold brew infusion marries perfectly with every mouthful, starting with notes of soft caramel and finishing with the distinctive smoky flavour of warm coffee beans. It’s bacon, but not as you know it, and we’re confident that when customers take their first bite, they’ll be back for more!”

New machines from Jacobs Douwe Egberts Two new machines from Douwe Egberts (JDE) boast ground breaking touchscreen technology, which means consumers can now quickly and easily choose from a wide range of coffee-shop style drinks, and more importantly adapt the strength and volume of their chosen coffees to perfectly match their tastes, simply with the swipe of a finger, claim the company. Cafitesse Excellence Touch and Cafitesse Excellence Compact Touch offer the same operational performance benefits of their Cafitesse range, say JDW, and are designed specifically for use by professional caterers. The systems deliver a full range of coffee-shop style drinks, from luxurious lattes to frothy cappuccinos, quickly and efficiently with the new machines adding personalisation and fun to the experience in the form of a touchscreen interface that can be personalised with messages to suit the needs of each individual operator and can even leave a message for customers when dispensing the coffee, adding a personal touch to their coffee experience. The overall look of the machine has also been greatly improved with a new contemporary matte finish, making it ideal for use in front of house locations,

suggest JDE. “We are extremely proud to launch two ground-breaking evolutions in our range of coffee machines,” said Martyn Bell, category marketing manager at Jacobs Douwe Egberts. “The new developments have been driven by consumer insights which brought to life just how important personalisation and engagement at the point of serve is – our new touchscreen technology will redefine the coffee experience in high quality canteens workplaces and hotels around the country. Whilst the consumer experience has been dramatically improved, we haven’t lost focus on the needs of the caterer, we’ve kept all the benefits Cafitesse is famous for, fresh coffee, no mess, no waste, no hassle.”

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Are bean to cup machines proving more popular than traditional espresso machines these days? As ever, the choice to be made all depends on your business aims, skill sets and application, as well as the aesthetics.

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BEAN TO CUP SOLUTION “There are two big factors that operators must consider when choosing the right coffee machine for their establishment; price and quality of beverage,” says Brian Macpherson, managing director at water and coffee company, Eden Springs (UK) Ltd ( “It is a common misconception that expensive equipment produces top quality product, but in my opinion, this is not always the case. Smaller businesses on a budget can still produce high quality coffee for their customers if the appropriate equipment is chosen to suit their operation. “It is also, in my opinion, a misconception that a barista will necessarily deliver a better coffee than an automated machine. Many of the latest coffee machines on the market can produce a barista quality coffee and will offer a guaranteed consistency cup after cup, ensuring that customers always receive a perfectly delicious coffee.” The Jura range of bean to cup coffee machines, for example - available from Eden Springs - has been designed to be able to offer everything needed by operators seeking to deliver a delicious range of coffees to their customers. From a latte to a flat white, these stylish and compact bean to cup machines can deliver a range of individually programmable speciality coffees, as well as barista recipes at the touch of a button, and with all models featuring simultaneous dual drink dispensers, the Jura range is able to produce two drinks at a time in order to keep up with busy trading periods, point out Eden Springs. Featuring 12 different speciality coffees, the Jura WE8, for example, can serve up quality coffee for small businesses on a budget, and with a lower coffee output. Its Pulse Extraction Process (P.E.P.®) optimises extraction time to guarantee professional quality, barista-style coffee

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time after time, and its modern TFT (thinfilm-transistor technology) display makes for simple operation for even the most inexperienced users, feel Eden Springs. “With a multi-level Aroma grinder and 500g coffee bean container, simply fill the hopper in order to start producing a professional speciality coffee at the touch of a button,” says Brian Macpherson. For those wanting a more advanced option, advise Eden Springs, the Jura JX8 (pictured left) has 21 programmable drinks, giving operators an even fuller menu of options for automated coffee consistency. A five-litre refillable water tank helps to make it easy to serve hot drinks throughout the day, without plumbing required. This model also features the Jura P.E.P.® to guarantee an expert beverage every time, meaning that the compact but mighty JX8 represents a full coffee making experience without the need for any speciality barista training. The Jura Giga X3 can be plumbed to a mains water supply, or can be hand-filled with a five-litre water tank and boasts 43 different specialities of coffee. There is a choice of a one litre milk cooler or a four-litre milk fridge to help keep milk cool and fresh throughout the day, and with a wide selection of accessories, as well as an attractive range of storage and presentation units, it is possible to create a complete coffee solution tailored to an operators’ specific requirements, point out Eden Springs. ON SHOW On show at the London Coffee Festival in March was the latest V6 espresso machine from Italian company, La San Marco ( This eye-catching

machine includes the company’s latest generation of Leva Class® (Controlled Lever Anti-Shock System) technology, as well as distinctly Formula One-esque painted, hydroformed steel and tempered glass chassis to highlight the exclusive technology, as well as the advanced components and meticulous precision, of the machine’s inner workings. Leva Class® is a La San Marco exclusive patent, point out the company. This system consists of a servo-assisted braking device triggered during the lever return, making a barista’s work easier and safer, claim the company. The use of Leva Class® technology makes it possible to slow down the return of the lever in all conditions, improving the machine’s ease of use and safety. Moreover, the ‘purge’ group wash is made even more simple, minimising strain and eliminating risks to the operator, they add. Lighting of the inside mechanism and the work surface with white sport LEDs, internal illumination of the glass covers, chroming of the nozzles and cylinders, a gloss mirror-effect stainless steel or gold-plated copper, pipework made from brass and polished copper with a carbonlook finish for cylinders all add to its appearance. There is also a choice of two boiler versions, as well as a PID system for electronic control and adjustment of the boiler water temperature. The PID system - Proportional-IntegralDerivative – works by electronically modulating the energy supplied to the heating element, thereby maintaining the temperature constant and thus replacing the current pressure switch which is unable to guarantee constant temperature. The V6 model is only available in the

OLIVER’S ON THE BEACH Recognising Britain’s increasingly sophisticated coffee culture, together with a boom in breakfast and brunch occasions, owners of Oliver’s On The Beach, Colin and Mary, were recently seeking a new coffee solution to satisfy their consumers’ call for an authentic coffee experience and harmonise with their high-quality proposition, and decided to go for Jura bean to cup machine. The Swiss brand Jura has become associated with a superior coffee offering, as well as award-winning design and technological innovation for both domestic and commercial sectors. So it’s no surprise that its fully automated machines, which, with a touch of a button, grind, measure and deliver a range of speciality coffees, are now used by many well-known and discerning restaurants, hotels and coffee shops all over the country. Indeed, the company report that existing users of its products in the UK market have largely built Jura’s success on peer-topeer reputation. As a result, when seeking a new coffee machine supplier for their own business, Colin and Mary discovered Jura via a word-ofmouth recommendation and were encouraged to try one of the brand’s professional models. After looking at the arguments in the traditional versus automatic debate, Jura’s bean-to-cup offering came out on top with the lowest whole-life cost, the couple found, pointing to the fact that the company’s coffee machines use thermo block technology to heat the water and steam the milk, therefore avoiding costly boiler inspections. Other standout

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benefits include the machine’s use of 13-Amp power, they add, as this makes them 40% cheaper to run than most traditional types, they claim. Jura’s Giga X3 truly suits the café’s demands by offering a convenient solution that does not compromise on quality thanks to its effortless one-touch operation, which saves a great deal of time so that Oliver’s team can quickly serve up the perfect coffee and spend more time engaging with their customers. And with the UK’s growing love for gourmet coffee, Colin and Mary say that they also required a coffee machine that had the ability to serve a wideranging menu of contemporary coffees. The Jura came out on top with an impressive choice of up to 31 individually programmable specialities, from the classic espresso, to the modern latte macchiato and the nation’s new favourite: the flat white. Based in a seaside town means Oliver’s has to be prepared for increased footfall from tourists during peak season, so it was critical that their coffee machine could also cope with producing greater volume of quality coffee. The Jura X3 has advanced technologies which can manage this requirement, including a large bean container with a holding capacity of 1kg and aroma preservation cover and a dual spout, which is designed to distribute two espressos simultaneously. Oliver’s say that it has also been impressed with the ease of use as the Giga X3 is just as easy to maintain with its Intelligent Water System (I.W.S.®), which provides optimum water quality by automatically preventing damaging limescale from

building up in the machine. As a result, by removing the harmful substances present in the water, it significantly improves every beverage. Additionally, Oliver’s Giga X3 has recently been enhanced with the JURA Operating Experience (J.O.E.®), which is a brand new app enabling wireless operation via a smart phone or tablet device. With the app, Colin and Mary have the capability of programming individual preferences – such as customising strength, volume, and temperature – and accessing maintenance status reports and usage levels. “Since opening the café four years ago, we’ve seen a sharp rise in coffee

consumption, along with greater knowledge for different specialities. As such, when it came to reviewing our coffee machine manufacturer, it was critical that we could offer an extensive menu that met the needs of our discerning audience, and for us Jura ticked all the boxes,” says Colin Oliver. “We also looked at the arguments for having a traditional versus an automatic coffee machine and after reviewing the needs of our business, found that with a Jura we were guaranteed beautiful coffee every time, with minimal staff intervention.”

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MACHINES six-group version, having been created to guarantee a high quality espresso thanks also to its lever extraction method, emphasise its makers; something which is much appreciated by coffee aficionados and professional baristas alike. The machine comes in Trieste Blue, Lava Black or Pearl White.

UCC Coffee UK & Ireland showcased its latest machine - the Black&White4 - at this year’s European Coffee, Tea and Soft Drinks Expo in May. Precision engineered by Swiss-manufacturer Thermoplan, say the company, this new super-automatic machine has been created to deliver unprecedented precision, performance and power through a range of advanced patented features for high volume operators (www.thefutureofautomation. Full details of the machine, which is exclusive to UCC Coffee, were revealed through a dedicated Black&White4 Experience which showcased the machine in gallery-style with an ‘exploded’ Black&White4, revealing its inner workings and key technologies and features. Visitors were also able to taste coffee, and use the machine to understand how it delivers consistent, quality coffee at scale. Alongside the Black&White4 Experience, UCC Coffee’s stand featured two additional distinct areas - he Coffee Hub and COFFEEWORKS Mission Control. The Coffee Hub featured UCC Coffee’s total capsule solution which includes Nespresso and Dolce-Gusto compatible ranges. Visitors were also able to experience COFFEEWORKS training in action - the COFFEEWORKS ethos of making coffee excellence simple delivered through micro-training sessions using Nuova Simonelli Appia and Aurelia traditional coffee machines. The full range of the company’s coffee brands were featured, including its new-look Orang Utan Coffee, which supports the Sumatran Orangutan

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Conservation Project’s mission to protect the critically endangered Sumatran orangutan, and its coffee farming communities COFFEEWORKS Mission Control, in partnership with Nuova Simonelli, demonstrated UCC Coffee’s data-driven, commercial approach to training and coffee excellence. Visitors were hosted in specially created sessions to show how COFFEEWORKS can drive coffee excellence for at-scale operators by embedding a simple ethos, agreeing expectations and harnessing data to maintain high standards. NEW LAUNCH As the official UK & Ireland supplier of Synesso coffee machines, specialist coffee roaster Matthew Algie announced the launch of their latest Synesso model – the S200 recently. Based in Seattle, Synesso manufacturers high-spec espresso machines which have become renowned for their thermal stability, user friendliness and reliability. Available to rent or buy, the S200 is an approachable, volumetric coffee machine featuring the same quality Synesso standard components to be found in the traditional MVP & MVP Hydra machines, say the company.

“The team at Matthew Algie share our passion for great tasting coffee and are committed to providing customers with the best possible service. Their longstanding industry expertise and ability to maintain the highest levels of operational excellence make them the ideal distribution partner,” says Synesso owner and designer, Mark Barnett. Ewan Reid, managing director at Matthew Algie, adds: “The S200 is a fantastic addition to our range from Synesso, and we feel it’s

destined to become a classic from a design and functional perspective. We very much value our partnership with Mark and the team in Seattle and the S200 demonstrates their continued focus on evolution and innovation.” Showcased at the London Coffee Festival 2019, the S200 espresso machine features independent volumetric programming across each of the no-wear group heads. It also boasts individual brew boilers, digital shot timers and arcade-inspired group purge buttons – all expertly crafted within a lowprofile, compact design. “It is clear that the S200 has been designed with the needs of the barista in mind,” says Natasha Horn, national training manager at Matthew Algie. “The machine’s dual articulating steam wands make it versatile for right- or left-handed users. Not only that, but from a customer service perspective, the machine’s understated and yet sleek, compact design lends well to a harmonious workflow and open engagement between the barista and customer.”

La Cimbali’s new M26 range of traditional coffee machines have been described by Danial Clarke, managing director La Cimbali, as “one of the most versatile and easy to use machines currently on the market.” Dan Clarke added: “In some non-specialist situations such as cafés or food to go outlets, making coffee is not the main focus of the job. A barista may be serving at the food counter one minute or scooping ice cream the next which means hands on machine time may be limited. This can make it harder for a barista to build up the experience and necessary skills to serve coffee to a consistent standard. However, this is not a problem with the M26. The machine is so simple to use, and the proven, fail safe technologies make it easy for even the most inexperienced barista to deliver exceptional coffee quality every time.” The M26 range is available as a one group, two group, compact two group, three group and tall cup model for complete flexibility across all applications. It has a new electromechanical button panel, longer steam wands and a dedicated display to ensure up-to-date service information, point out the company, and La Cimbali patented technologies including TurboSteam Milk4, Smart Boiler and ThermoDrive are available on selected models.


Dunns of Crouch End Dunns of Crouch End is a sixth-generation bakery business managed by master baker, Lewis Freeman. It was Lewis’s great, great, great, great grandfather Robert Freeman who started the first Freeman family owned business in Highgate Hill, London in 1827. This started a tradition of bakeries within the family and it was Lewis’s grandfather who moved to Dunns in Crouch End, in 1947. Conveniently located in Crouch End Broadway, everything on sale in Dunns from the bestselling gourmet jam doughnuts to the speciality breads, cakes, confectionery and savouries, is hand made on the premises. It was 10 years ago that Dunns developed a ‘to go’ coffee offer and installed an automatic coffee machine. “Over the years we have noticed that customers have generally become much more interested in coffee and aware of the origin of the beans and brew method,” says Lewis. “Things move on and it’s important to stay in tune with customers. There is considerable profit potential in a quality speciality drinks menu and we decided it was time to

improve on our coffee, not least because we did not want to give customers any excuse to check out our competitors.” Thus, Dunns made a conscious decision to introduce a hand-crafted element to the beverage menu as it was good fit with the rest of what’s on offer within the business and invested in a La Cimbali M26 traditional machine, a move away from fully automatic technology. “We wanted customers to see each drink being prepared to order and the milk being steamed as it all adds to the overall perception of quality,” says Lewis. “Investing in an M26 says we are serious about coffee and we feel that really enhances the image of the business.” La Cimbali trained all 20 of Dunns’ team to barista standard on site to allow for plenty of flexibility over staff holidays and shifts. “The M26 is very easy to clean and reasonably priced, but the best thing is that customers have made a point of telling us how great the coffee is now which they never did before. We therefore know we made the right decision opting for the M26,” Lewis concludes.

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MACHINES TWO COFFEE STYLES IN A SINGLE MACHINE With its innovative fresh filtered coffee technology, designed for the WMF 1500 S+ and WMF 5000 S+ automatic speciality machines, the German coffee machine manufacturer says that it is bringing together the best features of two different worlds – making it possible to produce both coffee specialities and fresh filtered coffee using a single machine. The revolutionary technology is based on a bean-to-cup brewing cycle that is able to accommodate both popular speciality beverages and fresh filtered coffee, say WMF. For each cup, the machine starts by freshly grinding and brewing a café crème or espresso; this is then filtered in the patented filter capsule and dispensed. This process removes any sediment or oils, allowing the fresh filtered coffee to develop its characteristic aromatic taste. And to make everything even more convenient for users, there is a choice of different milk systems - Dynamic Milk, Easy Milk or Basic Milk - so that coffee specialities and fresh filtered coffee can both be produced and served with milk, say the company. Having an appealing range of coffees on offer is a key sales driver, feel WMF. Apart from cafés, restaurants and hotels, there are hardly any areas of the catering sector that would operate smoothly without the

WMF’s Fresh Filtered Coffee (FFC) technology. ability to serve up coffee, and which is what has driven WMF to combine the technology required for espresso-based specialities and fresh filtered coffee in a single machine. WMF say that their philosophy is grounded in user-friendliness and reliable processes, which is why the Fresh Filtered Coffee (FFC) technology only needs users to add a few additional components to their equipment – the most important of which is a filter capsule, designed to deliver approximately 100 cups of fresh filtered coffee every day or last for up to three days. Every single step is explained clearly on

the machine display, from the easy process of positioning and removing the capsule on the top cover through to daily cleaning requirements. Even better, the user does not have to perform any extra cleaning, they claim, as everything to do with cleaning has been integrated seamlessly into the existing concepts. The FFC process’s first stage always involves a freshly ground and brewed café crème or espresso, which makes its way through the new filter capsule by diffusing through the membrane in the filter element. This ensures that any unwanted sediment and oils are removed, say WMF, and produces a fresh result. The coffee then flows back to the machine spout and into the cup. Optional milk systems such as WMF Dynamic Milk make it possible to adjust hot and cold milk and milk foam additions exactly as required. The machine performs all the other processes automatically without the need for any input from the user. This includes a well thought out, sensor-controlled monitoring concept that keeps an eye on various parameters and checks whether the filter system is in the correct position and working properly. An additional steam valve also ensures that each beverage is produced to the very highest standards of quality, with a taste, volume and temperature that is consistent every time.

NEW FOR THE HOME CONSUMER Lavazza Deséa is the name of the latest in the A Modo Mio family that has been created for a new generation of coffee and milk lovers by Lavazza. This new home channel coffee maker is the epitome of technology and ease of use, claim the company, combined with elegant lines and colourways that serve to reflect all the nuances of coffee. The introduction of milk further enhances the daily coffee moment, feel Lavazza, offering consumers the possibility of creating a variety of drinks with simplicity. The machine is pre-programmed with five milk-based recipes (Cappuccino, Cappuccino Large, Latte Macchiato, Hot Milk Froth and Cold Milk Froth) and four different serving sizes (Espresso, Short Espresso, Long Coffee and Free Dose) that can be selected using the innovative One Touch Barista interface. With this new function, coffee lovers only have one button to press to enjoy uniquely personalised moments of pleasure by choosing the option that best reflects their preferences and lifestyle.

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Deséa’s distinctive ability to offer an experience embracing multiple nuances of taste is also reflected in the three exclusive colourways - Black Ink like classic espresso, Brown Walnut reminiscent of cappuccino, and White Cream (a lightcoloured shade similar to latte macchiato). This avant-garde product is also equipped with superior technology, making it the quietest A Modo Mio system coffee maker (only 43db during delivery), claim Lavazza. The boost temperature button produces hotter coffee and a touch is now all it takes to choose how much milk foam to add, they point out. Deséa also uses the exclusive foaming method patented by Lavazza and has an alert system for simple and intuitive daily maintenance which communicates directly with consumers to ensure excellent performance can be maintained. Quality is also offered in the broad range of Lavazza A Modo Mio capsules, reflecting over 120 years of coffee passion and experience, say the company. Deséa signals the completion of Lavazza’s innovation path in the world

of home coffee, say the company, this latest machine being a by-product of the evolution of the A Modo Mio design language to a more contemporary, trendy and consumer oriented image. The first stage in this process was the introduction of Jolie in 2016 in the single-serve segment, and which provided coffee lovers with an authentic coffee experience at home as well as in coffee shops, after which the company completed the range in all price bands with Jolie Plus, Jolie&Milk, Tiny and Idola. The Deséa is available to buy now and has an RRP of £199.

WMF 5000 S+ It’s engineered for high performance and long-term reliability. With its rich menu of premium coffee specialities, the WMF 5000 S+ has the power and the agility to satisfy all your customers, at the pace they demand.

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Fracino’s SUB1-NOVO (left) and SUB2-NOVO (right).

Powerful partnership sparks award-winning innovation Being approached by global legends to produce custom built machines is testimony to Fracino’s strong track record as the UK’s only manufacturer of traditional espresso machines. OPPORTUNITY It’s not every day that a trailblazing brand like Subway® sends an invitation to tender for a commission which could extend to the next decade and beyond, but that’s the opportunity Fracino were presented with. Operating one of the world’s most advanced and efficient espresso equipment manufacturing facilities, Fracino can claim to be the only UK manufacturer commissioned by Subway and IPC Europe to produce bespoke machines. Owned by Subway franchisees across Europe, IPC Europe is a non-profit making organisation which procures the Subway brand’s food, packaging, equipment, utilities and services for over 5,000 Subway stores across Europe. The Subway restaurant chain continues to evolve its dining experience by offering guests in more than 100 countries quality ingredients and robust flavour combinations with nearly seven million made-toorder sandwiches created each day. All approximately 42.500 Subway restaurants are owned and operated by almost 21,000 franchise owners who employ hundreds of


thousand people around the world, making Subway the world’s largest small business network. THE BRIEF AND CHALLENGES The Subway brand had been serving coffee in its stores for many years as part of their regular drinks menu and using bean to cup machine technology. While this technology remained suitable for stores selling higher volumes of coffee, there was a clear demand from franchisees selling lower volumes for a simpler, lower cost solution which was easy to operate. It was important that the machine was easy to clean and maintain, and be backed up by a robust service network where franchisees could access parts freely. Critically, the machine had to maintain the quality and consistency that Subway customers expected. The perfect machine - combining the quality and consistency of a traditional beanto-cup machine, with the convenience of a modern espresso machine – did not exist, so a bespoke, cost effective solution was required.

PRODUCING THE RIGHT MACHINE Fracino clinched the commission following a comprehensive review and shortlisting process. “Fracino didn’t previously have a relationship with the Subway brand, but the family-owned business had experience in the industry and a clear entrepreneurial spirit,” recalls Richard Mills, European equipment support manager for IPC Europe. “They saw an opportunity to invest in the development of a solution, which would eventually be available for over 2,000 Subway stores across the UK and Ireland, and potentially into other European markets.” Fracino drew on its world-class manufacturing techniques to produce a prototype in just four weeks for the SUB1 - a bespoke, state-of-the-art espresso machine which delivers the convenience of a bean to cup machine with the simplicity of a traditional espresso machine. The benefit to the Subway brand and IPC Europe of working with Fracino came into its own when product testing and in-store trials began.



DUALFUEL Espresso on the go Powered by LPG and a 12v battery or 240v mains electricity, the Dual Fuel range features unrivalled flexibility, portability and performance for the mobile coffee bar and caterer.


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PROFILE “The ability for the Subway brand and IPC Europe to work closely with Fracino to develop the new coffee machine was invaluable. We were able to deal directly with the team designing the machines, as regularly as necessary - a real benefit when it comes to product design and quickly implementing new initiatives,” Richard Mills continues. “Fracino was very enthusiastic about the design of a bespoke machine and was eager to work closely alongside the Subway brand, IPC Europe and Subway Franchisees to make sure that the machine matched up perfectly with the business needs.” SAVOURING SUCCESS After Fracino produced the original prototype almost nine months of trials followed in 11 UK stores with a diverse geographic reach spanning the Scottish Highlands to the South West, and in the process testing the capabilities of Fracino’s service network. The trial stores had different levels of coffee sales and varying customer demand. Franchisees and their staff were asked to provide feedback on three key areas - daily operation, coffee quality and reliability and consistency. Customers were also surveyed about the quality of the coffee. Initial feedback from franchisees concluded that 100% would recommend SUB1 to other franchisees. In addition, they all agreed the SUB1 functioned very well, was easy to use and all experienced much less downtime due to operational and maintenance issues, they reported. Fracino’s customer service team was also able to trouble-shoot problems over the phone, with fewer visits necessary by engineers to the stores. In addition, customers who were surveyed rated the quality and taste of the coffee from SUB1 as 4.5 out of 5. Launched in December 2014 across the UK and Ireland, 1,040 stores currently use the SUB1 machine.

INNOVATION PARTNER Acknowledging Fracino’s creativity, and how the team worked tirelessly to produce the SUB1, Subway Europe named Fracino as its Innovation Partner for 2016. Fracino MD, Adrian Maxwell attributes this success to the commitment and hard work of the company’s new product development team and colleagues who pulled out all the stops to deliver all processes - spanning design, pre-production, prototypes - in an unprecedented seven-month timescale. Challenges also included devising bespoke technology, securing NSF international testing certification and overcoming complexities to produce the perfect quality milk. “Fracino’s innovative SUB1 has been created to best serve the unique needs of Subway franchisees,” says IPC Europe equipment development manager, Steve Fitzsimmons, in hailing its partnership with Fracino as a true demonstration of successful best practice for both organisations. “They were able to partner with us to develop a bespoke machine that would be fit for purpose, taking an adaptable approach with the design – and after a rigorous development and testing process, they have created a machine that perfectly meets our requirements.” HIGH PROFILE INNOVATION AWARDS Fracino’s world-class engineering and innovation in producing the SUB1 has been acknowledged in additional accolades including a Silver award in the Smart Product category of EEF’s Future Manufacturing Awards 2016. Sponsor Simon Keogh, business manager at Siemens, commented at the time: “Fracino is a great example of a company that has put innovation at the heart of its business. It understands what its market wants and works hard to design and successfully deliver new products that demonstrate both practicality and ingenuity. This award is justly deserved.”

Fracino named Subway innovation partner - left to right, Justin Goes (regional director, Subway Europe), Adrian Maxwell (Fracino MD), Brian Marino (director of International, Subway) and Bryan Griffiths (CEO, IPC Europe).

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Months later, Fracino clinched the national Advanced Manufacturing Innovation/Creative Design accolade of the Made in the UK Awards 2016 which recognised its innovation, creativity and speed in designing and supplying the SUB 1. This event saw Fracino named alongside manufacturing giants including Jaguar Land Rover, Nestle UK, and HydraForce. “It was tremendous to be acknowledged among the best UK and global manufacturers. This impressive honour reinforces our reputation for innovation and consistently delivering world class manufacturing standards. Our success is attributable to top teamwork as everyone has been instrumental in achieving our collective goals,” MD, Adrian Maxwell, recalls. SUB2 COMMISSION Following the success of Fracino’s SUB1 machine, the Subway brand and IPC Europe invited Fracino to produce a bespoke espresso machine for its higher volume sites. Again benefiting from Fracino’s cuttingedge production methods, the SUB2 launched in June 2016, and is a state-of-theart espresso machine, say the family firm, which delivers the convenience of a ‘bean to cup’ fully automatic machine with the simplicity of traditional espresso machine and has the capacity to produce two drinks simultaneously. To date, 70 SUB2 machines are operating in Subway stores across the UK and Ireland. “The success of SUB1 has been tremendous, and we were honoured to be asked by the Subway brand and IPC Europe to produce another bespoke machine for franchisees in sites which require thousands of cups of coffee on a daily basis. The SUB2 launch was also smooth and successful and our powerful partnership with the Subway brand and IPC Europe continues to go from strength to strength,” Adrian Maxwell concludes.

Fracino scoops EEF Smart Product Award 2016 – left to right, Simon Keogh (Siemens), Adrian Maxwell and Frank Maxwell.

Isn’t it strange that when we want to fly some place warm for a week of vacation, we can find out exactly how many tons of carbon dioxide it will take to get us and our luggage into that sun chair, yet it’s almost impossible to find out what the impact of drinking a glass of milk vs. a glass of oat drink has on the planet? It’s double strange considering that the food industry generates nearly twice as many greenhouse gas emissions as all transportation combined — cars, buses, planes, trains, even personal jetpacks.* So from now on, our products will be labelled with a number that defines the amount of CO2e they generate, from farm to store, so that you know how they impact the planet before you decide to buy them. That way you can easily compare them to other food products as soon as the entire food industry follows our lead, which they have to do now that we’ve officially and indiscreetly suggested it on the side of all of our European packages.

*The food industry is responsible for 24% of global CO2e (WWF), while the transportation sector accounts for 14% (IPCC 2014).

Shaping the future of coffee farming in Peru A project to improve the resilience of coffee farming in Peru has dramatically increased yields and inspired a younger generation of farmers. Coffee farmer, Olestina, with some organic compost to help improve yields.

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COLLABORATION The project was developed by Twin – an NGO and coffee trading company, in collaboration with two UK coffee roasters, Matthew Algie and Taylors of Harrogate, retailer, Marks and Spencer and thousands of coffee farmers from two cooperatives in Peru. Sustainable agriculture, youth engagement and gender justice were the main themes, that when tackled together increased productivity in coffee farming. Twin is a unique and awardwinning development that has come about through trade NGO working with 49 producer organisations representing some 400,000 coffee, cocoa and nut smallholders in 17 countries across Latin America, Africa and Asia. Their coffee company - Twin Trading - works to access value-added markets for their producer partners and offers quality coffee with development impact. Stand out achievements from this particular project included a 56.2% increase in coffee yields, 450 young people trained in business, entrepreneurship, leadership and marketing, over 600 people attending workshops to address gender equality, 1,853 farmers trained in sustainable

and climate-smart coffee production, and 54 women receiving support loans to set up small businesses or make improvements to farms. CHALLENGES FACED Peru is one of the top 20 coffee producers in the world. However, in 2015 a devastating outbreak of coffee leaf rust hit the country. In some areas, 80% of crops were decimated and many farmers abandoned their land to find work elsewhere. Twin has been trading coffee from Peru since 1989, and it was clear to them that a project to ensure the continued supply of coffee from such a fantastic origin was vital. Pangoa was founded in 1977 and was one of the cooperative partners in the project. It is based in the Junin region of central Peru, sandwiched between the Andes and the Amazon basin – a perfect location for growing excellent quality Arabica coffee. As with many other areas in Peru, Pangoa was hit hard by coffee leaf rust. Esperanza Dionisio, the company’s general manager, and one of the few female cooperative leaders in Peru, said: “Since the coffee leaf rust affected the farms and us so greatly, we have had to look at

ORIGIN how to become more resilient and envision a new way of working for our future because we want to keep producing coffee.” To improve agricultural practices, field officers were employed by the cooperatives to support and train farmers. Farmers were told of the benefits of ‘agroforestry’, protecting the forest and planting native trees amongst the coffee to prevent soil erosion and increase vital shade cover for coffee trees – something that’s increasingly important with longer spells of intensely hot and dry weather. “Coffee is part of life for us,” said Esperanza Dionisio in acknowledging how important it is for Pangoa to be involved in the reforestation. Farmers were also shown how to make their own organic compost and natural fertilisers to grow better quality coffee cherry. During the project, over 1,800 tonnes of compost and 31,000 litres of organic liquid fertiliser were produced. Working to improve the quality of the soil will improve the taste of the coffee and the farmers can sell it at a higher price. However, embracing new methods and adopting organic fertilisers is a useful investment in the future of the coffee farms.

Esperanza Dionisio, Pangoa’s general manager.

YOUNG GENERATION The coffee leaf outbreak was devastating for many farmers. Not only was it financially crushing, it was also disheartening and triggered an exodus of farmers to seek work in mines and cities. This was especially true for young people. But coffee farms rely on the next generation to take over, so finding ways to interest them was crucial. Alexander Manilla was a field officer at Pangoa during the project, and stresses how important it is to ignite a spark within young people to engage with coffee in a more dynamic way. Thus, he focused on ways to improve quality and move away from some of the more traditional techniques that older generations are familiar with. Through workshops such as barista training, cupping and opportunities to practice in the cooperative’s coffee shop, he and his team worked to engage young people to the new types of work involving coffee that they perhaps had not known existed before. “We showed them that it is not only that you have to be a coffee farmer to be involved with coffee but that there are other professions too,” said Alexander Manilla. “They got the opportunity to learn these skills through workshops

Inspiring the next generation (Jean Carlos Nahui Valero). we gave and now they are putting it into practice and are passionate about it. It is fantastic to see that they now want to be more involved in the coffee chain rather than leaving coffee as a career altogether. This younger generation is part of a change in coffee and they need to take over the reins of this culture from the ageing farmers.” He also believes that many young people in Peru are proud of the coffee from their country, but that they need direction to find where they belong in the coffee value chain. This project is the beginning of helping young people find their place in the world of coffee. The project took an assessment of the landscape in Peru and revealed that problems like climate change, coffee quality and youth engagement are interconnected. When left, the problems become more interwoven and harder to untangle. There is still work to be done, they report, and improvements to be made. However, since the launch of

the project, Esperanza Dionisio has noted that the demand for producers wanting to be members of the cooperative has increased. “The demand is there because we are doing things well. It’s a good sign. This means more work for us but if they are young this is great because it helps the cooperative to renew itself, so we have to continue providing these trainings,” she told Twin proudly. These results demonstrate initial impact, but Pangoa has a vision to continue the trainings and replicate what the youth have learnt. “The young coffee farmer of the future needs to have a profession, they need to be something else, the young person of today is dynamic, and we need to offer them a chance to develop themselves,” Esperanza Dionisio concluded, and so by investing in young people, this project has the potential to impact generations to come, feel Twin.


Cup shape and

colour La Cimbali hosted an intriguing Sensory Series workshop at the recent London Coffee Festival in which they explored the complex relationship between taste, flavour, aroma and cup design as Rob Ward (pictured), Gruppo Cimbali coffee specialist summarises here. TASTE SENSATIONS Numerous studies have proven that colour and coffee cup shape affect how taste is perceived. For example, in an experiment – DuBose, C.N., Cardello, A.V., & Maller, O. Effects of colorants and flavourants on identification, perceived flavour intensity, and hedonic quality of fruit flavoured beverages and cake. Journal of Food Science 45, 1393-1399 (1980) - when subjects were blindfolded only one in five could tell whether or not the beverage they were drinking was flavoured orange. But when they were allowed to see what they were drinking, all of them could identify the orange flavour. In a similar test – Van Doorn, G., Wuillemin, D., & Spence, C. Does the colour of the mug influence the taste of the coffee? Flavour 3 (2014) - participants thought coffee served in a white mug tasted less sweet than in a transparent or blue mug. So we decided to conduct our own sensory experiments in order for guests to be able to experience these sensory conundrums for themselves. If you cast your mind back to school biology classes, you might remember the ‘map’ which breaks down the tongue into regions of sensation - bitter in the back, sour on the sides, salty on the front edge and sweet at the tip. The tongue’s posterior is important for detecting the fifth sense, umami. With this in mind, it therefore makes sense that the way that fluid is delivered into the mouth will have an impact on how taste is perceived. Guests sampled the same coffee from three different cup shapes and in the process reported very different opinions on the taste, flavour and aroma they experienced.

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Splitt (Split) The wide shape of this ‘splitt’ (split) design enhances the aromatics when the coffee is smelt in the cup. The liquid is delivered with a much broader spread and acidity is perceived more clearly. The splitt is designed for coffees with intense fruity and floral aromas and bright acidity, typically Kenyan and Ethiopian coffees. With the split cup 77% of people perceived an increase in coffee acidity and a significant increase in balance. Tulipan (Tulip) With this cone shaped cup, the liquid enters the mouth in a narrow stream and hits the middle of the tongue. This enhances more earthy aromas and gives the impression that the coffee is very sweet. The tulip is designed for coffees with lower acidity like typical Bourbons from El Salvador, Brazil or Indian coffees. For the Tulip cup, the majority of people perceived a higher positive aroma across all coffees, and more people than not noted higher acidity, sweetness and body. Apen (Open) This is more of an all-rounder, offering a typical cup experience.

The classic U design is a forgiving shape when it comes to taste balance, yet it has the ability to intensify aroma when coffee is smelt. This is a good cup design for coffees that have fruity characters and medium intense acidity, although in our experiment it was the least favourite design with guests preferring the additional sensory experience of the tulip and splitt cups. COLOUR As a secondary experiment, we introduced colour into the mix. Using red, green and blue lighting, guests sampled the same coffee blend and again reported marked differences in overall flavour and mouthfeel. When the red light was used, guests noted an increase in acidity and reduction in sweetness. For the green light, there was also a notable increase in acidity and aroma. And with the blue light, the data shows a reduction in sweetness. In summary, I think we can see from this, our own anecdotal evidence, that cup design and light/colour has a definite influence on how coffee is perceived. Thus, we feel that grasping this, and the impact it may have on the coffee being served, should therefore be an important consideration for café operators.


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Cakes Cakes have long been synonymous with cafés and coffee shops as reliable accompaniments to tea and coffee, with new product launches and developments in the sector increasingly reflecting changes in our eating habits and the ‘to go’ demand. BITE SIZED “We are a nation with a sweet tooth. However, the British passion for sugar is being tested by concerted government advice on the dangers of a high sugar consumption, and by greater awareness of healthier lifestyles,” observes Jon Turonnet, foodservice sales manager, Brioche Pasquier ( foodservice). “Our fondness for cakes and sweet treats remains constant but our eating habits are adapting to the new environment. There are trends for smaller, bite sized versions, for slimmed down versions of classic cakes and for lighter, cleaner, gluten-free and vegan cakes. “However, alongside this, runs the desire for more indulgence in an effort to ‘treat’ ourselves; to cheer up a bad day, perhaps. Thus, rich and substantial cakes are still very popular. “Operators are under pressure to provide a variety of options that take in to account all these different demands. Customers increasingly expect real choice, so every menu needs to include a selection of both light and rich cakes, a vegan and a gluten-free option, and a choice of different portion sizes.” Smaller portions are one way for people to enjoy sweet treats whilst also cutting back on sugar and calories, suggest Brioche Pasquier. For example, their Café Gourmande (main picture) is a trio of petit fours or macarons served alongside a

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coffee or tea, and can deliver hits of intense flavour without the high calorie count of a large slice of cake. Indeed, French pâtisserie like that created by Brioche Pasquier is particularly likely to appeal to those people who are looking for an elegant, precise sweet treat rather than a substantial, rich one. Made in France with quality ingredients by expert pâtissiers, the company say that their products are all about flavour and finesse, making them well suited to coffee shops wanting to offer a sophisticated, on trend alternative. “Hotels have successfully taken on the afternoon tea market and are popular venues for an elegant treat for a special occasion. They have proved there is demand for this traditional form of meal, and other operators can take heart in this. However, the type of meal offered in hotels, is probably too formal and time consuming for most fast-paced coffee shops and cafés,” Jon Turonnet continues. “Afternoon tea offered in a relaxed environment like a café can be more fun and less prescriptive. No need for finger sandwiches and champagne, but a cake stand is still useful. Customers may like to pick their own selection of cakes and treats from a display which includes small savoury scones. Brioche Pasquier’s Macarons and our Petits Fours Mirlitons range of mini-cakes like Bakewell Sponge and Apple and Caramel Sponge, for example.”

Brioche Pasquier supply freshly baked and frozen patisserie that is free from artificial colours and flavours, hydrogenated fat and preservatives, and say that they use high quality ingredients like cage-free French eggs, fruit, crème fraîche, butter and chocolate in order to create pâtisserie which is then baked and frozen at peak taste to capture the true taste of French finesse. “For some customers, it’s more about the quality of the dessert rather than the quantity, so consider serving small greattasting sweet treats,” suggests Charlotte Ganier, international development project manager at French food producer Tipiak (, which also supplies frozen, authentic French pâtisserie to the UK foodservice sector. “While traditional cakes and bakes go down well, there’s definitely an appetite for experimental flavours, colours and combinations too. The Tipiak awardwinning pop éclairs, for instance, combine bright, eye-catching icings and toppings with bold and delicious flavours, such as the crème brûlée mini-éclair, the chocolate and orange mini-éclair or the raspberry

and blackcurrant mini-éclair. New twists on traditional favourites are something that could be introduced to cafés to create a cake menu that’s different to the norm. “Try serving a selection of pop macarons, or team a pop macaron, miniature French tart and pop éclair

together on a plate to create the appealing French-style dessert known as Café Gourmand. It’s a simple but stylish way to create a new menu item in any café – perfect for dessert or as an accompaniment at morning coffee. Macarons are hugely popular at the moment. Just take a look at Instagram to see that there have been more than five million photos of macarons shared. Tipiak’s macarons are gluten free, and available in a variety of vibrant flavours and pretty colours. Simply thaw and serve, for an exquisitely French dessert. “Traditional French pâtisserie can be difficult and time-consuming to make from scratch. It’s well worth considering buying in high quality, pre-prepared authentic frozen items which simply need thawing before serving. Research by the British Frozen Food Federation (BFFF) in conjunction with Manchester Food Research Centre (May 09) proved there is a 66% cost saving to the caterer when buying frozen ready-prepared pâtisserie compared to preparing from scratch. The costs took in to account the following overheads labour, wastage, energy, cleaning and raw materials. Buying in good quality frozen

pâtisserie makes the lives of chefs and kitchen staff easier – giving them more time to prepare and organise other parts of meals served in a café.” “Bite-sized, smaller versions of sweet treats go down very well currently, particularly with those who are mindful of healthier options,” agrees Gordon Lauder, MD of frozen food distributor Central Foods ( “Try offering mini versions of some of the most popular cakes and other bakery favourites, such as chocolate muffins, apple muffins or doughnuts.” Central Foods has a seven-strong range of tasty ‘bite-sized’ baked products to cater for increasing demand for smaller, indulgent sweet treats. Their KaterBake range includes mini doughnut balls and mini filled muffins – currently the only filled mini muffins available to foodservice, they claim. “People love to treat themselves, but there’s a growing awareness of health which is leading to a rise in popularity of smaller portions and products,” adds Gordon Lauder. “The KaterBake products are small in size but big on taste. All the indulgence, but without the guilt! They are perfect accompaniments to a hot drink or as a morning snack, or part of an afternoon tea, as well as being ideal items to offer as take-out treats in any café. “Mini options of some of Britain’s favourites, like doughnuts and muffins, fit really well with a number of current trends in food to go. We know that out of home demand for breakfast and brunch has been increasing, but also that the lines between traditional meal times have been blurring, so consumers are eating baked goods throughout the day. We also know that many consumers are looking at ways to still indulge, but without the guilt associated with larger portions. In addition, the trend to share snacks is on the rise, and these mini baked goods are perfect items to offer as a selection at a counter. They can be popped into a bag to take out, as well as to eat in. “Ensure that those with coeliac disease and others who are avoiding gluten don’t miss out by having gluten-free options of bakery favourites available. We offer a gluten-free, midi sugared doughnut that’s also lower in calories than a regular-sized doughnut. We also offer a KaterBake baked jam doughnut which is 28% lower in fat and is also smaller in size than a regular doughnut (48g versus a typical ball doughnut size of 70-90g), and which contains just 147 calories.


CAKES “Using pre-prepared frozen stock helps café caterers to serve their cakes fresh every day, as well as helping to reduce waste. It’s not always easy to estimate demand but having frozen sweet treats to hand means there will always be back up if demand outstrips supply.” VISUAL “Visual appeal is so important when customers are choosing cakes to accompany their tea and coffee, so make sure your cakes not only taste delicious but look great too,” advises Gordon Lauder. “Opt for some real showcase cakes. We have just launched the Menuserve Ruby Chocolate and Raspberry Cheesecake, for example, which is stunning to look at. Vegetarian and glutenfree, it also ticks a lot of boxes when it comes to offering a sweet treat that will go down well. “It has a gluten-free dark cocoa biscuit base, topped with a light and creamy, fruity ruby chocolate and raspberry cheesecake, finished with a layer of dark chocolate ganache swirled with ruby chocolate.” Dubbed ‘the fourth type of chocolate’, ruby chocolate is seen by many as the on-trend dessert ingredient for 2019. Made from unfermented cocoa beans, with their natural red-pink colour, ruby chocolate has a creamy, light, fruity/berry flavour that works perfectly with cheesecake. Its unusual pink colour offers instant visual appeal and ensures your menu stands out from the competition, feel Central Foods, with that all-important potential for securing ‘likes’ on Instagram. “Raspberry and chocolate is one of those classic combinations that diners just can’t get enough of and it’s an ideal flavour pairing to add to any café menu. It goes down well at afternoon tea, as well as at lunch, morning coffee and other eating occasions,” Gordon Lauder continues. “Cheesecake has remained in the list of top 10 Desserts since at least 2008 (BFFF/Horizons Menurama data), so caterers can be confident this new, on-trend variation will be a hit with customers.”

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Menuserve Ruby Chocolate and Raspberry Cheesecake

Gluten free carrot cake FRESH APPEAL “We’re seeing an increase in sales of homemade style whole cakes that appeal to consumers current interest in nostalgia and are ideal for coffee shops or garden centre catering for example where the cakes can be displayed whole and cut as requested,” reports Rhian Hawkings, marketing controller at independent delivered wholesale company Creed Foodservice (www. “Sales of ‘free-from’ cakes – both gluten-free and those suitable for a vegan diet - have rocketed too, as have cakes featuring botanical flavours and fruit content. Since most freefrom cakes now taste as good as their regular counterparts, caterers are often stocking one cake which is suitable for all rather than having to take up valuable freezer space. The Handmade Cake Company, for instance, offers a range of frozen pre-cut whole cakes through Creed Foodservice including gluten-free carrot cake and gluten free Cappuccino cake as well as more unusual flavour

combinations such as Orange & Poppyseed, Earl Grey & Blackcurrant or even Zucchini & Lime. “For caterers wishing to add a gluten-free cake or dessert range, frozen offers an easy solution as there’s no risk of cross contamination in the baking. Handmade Cake’s hand finished artisan cakes are both gluten and diary free and have been the go-to brand in this sector for many years.” Free from and indulgence

are driving the cakes category feel sector supplier Dawn Foods ( “Classic cakes are popular with the revival of many traditional British cakes such as Victoria sponges, lemon drizzle, scones and fruit cake,” says Jacqui Passmore, marketing manager UK and Ireland at Dawn Foods. “Consumers are looking for new ways to enjoy these classics, though, and it’s all about appealing to the senses. There’s plenty of texture required but much lighter and fresher tastes and looks, whether that’s replacing jam served with scones with zingy lemon curd, for example, or introducing botanical and fresh citrus flavours to cakes.” “Concerns about sugar and the growth in vegetarianism, veganism and flexitarian eating mean there’s a real drive to use natural ingredients or offer ‘better for you’ options. Dawn is working to reduce the sugar content across several product lines, and we also offer mixes with 30% reduced sugar and fat to enable café operators to produce a healthier range of products. “We’re also seeing more sweet bakery products using honey as a natural sweetener or maple syrup, for instance, to appeal to vegan consumers. Gluten-free is a big driver too with one in 100 people now choosing gluten free due to gluten intolerance or a lifestyle choice. This has seen real growth in this area with considerable

Dawn offers a range of recipes to create new takes on familiar favourites such as lemon and violet cake, for example.

CAKES NPD to deliver ingredients that produce great tasting gluten free cakes. “At the other end of the scale, as consumers seek out a ‘little bit of me time’, permissible treating has seen an explosion in overloaded small cakes and tray bakes with chocolate, caramel and toffee, for example, with added crunch and texture created with biscuit or cookie inclusions and toppings. Sweet, indulgent and totally decadent.” NEW LAUNCHES After 30 years producing frozen cakes and desserts for trade, the Handmade Cake Company have released their first ambient range. The new bakes - three individually wrapped gluten free cakes - have a minimum ambient shelf life of 90 days from delivery to the distributor. “Increasingly, consumers are looking for convenient, premium snacks that are both indulgent and meet their demands for a gluten free and vegan offer. So, we’ve created a range of delicious, artisan, ambient cakes-to-go which we think offer a ‘permissible’ indulgence suitable for everyone: perfect for a midmorning boost, as part of a lunch deal or as a late afternoon snack,” says Gareth Jones, commercial director. Gluten Free & Vegan Spiced Fruit Granola is an on the go breakfast treat. Gluten free and vegan. It is packed with oats, golden syrup, stem ginger, raisins, pumpkin seeds, sunflower seeds, coconut, cranberries and apricots and delicately spiced to deliver a premium and fresh feel. Gluten Free Salted Caramel Brownie is a gluten free brownie, with scored rivers of salted caramel which when baked become even more caramelised. Gluten Free Caramel Praline Flapjack is a modernised take on an old but gold comfort food. Making use of the ‘twists on classics’ trend which is dominating cakes and desserts, this oaty, gluten free praline flapjack is spread with caramel, chunky hazelnuts and a drizzle of chocolate sauce. Vegan was the most important trend of 2018 and

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is likely to keep the top seat in 2019 according to the Food People’s Food Trends Report 2019. Gluten free also remains a top driver in the Free From category, they observe. However, creating quality free from alternatives is always a challenge, especially in cakes and desserts as such categories use eggs, flour, butter and cream as a basis for most recipes. Despite enormous progress by operators, the ratio of dietary alternatives to quality dietary alternatives available remains uneven, they feel, and consumers are now looking for more inclusivity and expect a product that’s as good as its standard sibling. “We wanted to design a range of cakes that are free from (vegan, gluten free, or both) but meet the expectations of standard and free from consumers alike - products people love because they’re great, not just ‘good for a vegan cake’,” says Anthony Saison, category manager for the brand. “Like all gluten free products created by the Handmade Cake Company, the new cakes are baked in a fully-segregated gluten free bakery and are all licenced by Coeliac UK. The Spiced Fruit Granola is also vegan and registered with the Vegan Society. Individually sealed snacks such as these are an excellent way to increase the free from share of a range as they alleviate the issues of cross contamination which are a challenge for operators with

open displays such as those typically found in coffee shops”. Snacking now forms a major part of most consumer’s lifestyles, and in their 2017/18 Food and Drink report, Waitrose theorised the decline of formal meals and the rise of a flexible fourth meal (Waitrose, 2018), point out the Handmade Cake Company. 31% of 18-34 year olds eat three or more snacks a day, falling to 18% for over 35s according to Techonomic data, and according to MCA Insights, the working population in the UK is now over 31m and keeps on growing, with the average commute time having reached an all-time high at 28 mins (45 mins in London) and the average hours worked per week also on the rise. “There is a clear need for a convenient, premium sweet snack that could be sold as part of a meal deal or on its own to be eaten on-the-go in the tube, in the office or during quick breaks on a busy weekend. Convenience is at the heart of our new range - they offer a small but reasonable, transportable portion of cake that is sealed in solid packaging,” Anthony Saison continues. “Different dayparts have different needs and adapting to these is vital for operators - from a desire for energy at breakfast to a need for a sweet, relaxed pick-me-up at 4pm. Our cakes suit this segmentation with adaptable profiles which fit different requirements.

Our Spiced Fruit Granola, for example, is perfect for breakfast while the Salted Caramel Brownie and the Caramel Praline Flapjack make a great afternoon snack or dessert at lunch.” The significant expansion of the company’s offering has come with a rebrand of their well-established and beloved logo. Though the new logo preserves the traditional green and yellow palette and script typeface, it has been refreshed to bring the brand up to date. “Our new look has been specially crafted to evoke in our loyal customer base the history of trust and reliability that we have generated over the years while better conveying our reputation as innovative category-leaders,” says Simon Law, channels director. Baking and fillings expert, Puratos UK, has added two new flavours to Topfil - its premium fruit fillings range and two complementary variants to its iconic Satin Crème Cake line, in time for the spring/summer season. The Topfil Select Blackcurrant and Hibiscus and Topfil Select Strawberry, Cucumber and Mint fruit fillings are available now, say the company, with both lines having been inspired by the spring/ summer trends for floral and alcohol-inspired flavours and “made in Britain”. With high fruit content and integrity, both variants are freeze and thaw stable and so versatile that they can be used in multiple applications including as a topping or filling for pies, cakes, mousses and more, point out the company. The new limited-edition Satin Crème Cake Buckwheat Mix and Satin Crème Cake Summer Berries Mix tap into consumer interest in ancient grains, as well as the summer trend for berry flavours, they add. Both mixes contain only natural flavours and no AZO dyes, and are versatile enough to be used across a range of applications, from muffins and loaf cakes to pancakes and waffles and have been designed to deliver superior results every time.

CAKES “By tapping into key consumer trends and designed to deliver consistently superior results, we are confident these new mixes will provide distributors with the inspiration and capability to offer their customers innovative, exciting and high-quality solutions this Spring and Summer season,” said Puratos UK digital and communications manager, Lydia Baines. This launch follows the firm’s acquisition of fillings and sauces supplier Fruitapeel in December 2017, which further boosted Puratos’s expertise and capabilities in this area, the company having also celebrated the 25th anniversary of its iconic Satin Crème Cake mix last year, when it also added the first vegan mixes to the range. A TRI-BRID CAKE They said it couldn’t be done, report Aryzta Food Solutions (www.aryztafoodsolutions., but inspired by the creation of hybrid bakes such as the croffin, cronut and muffle, the company created a landmark ‘tri-brid’ Cheesecake Swirl Brookie which launched earlier this year and is supplied frozen and pre-portioned into 12 slices. This decadent creation is a white chocolate studded cookie base, topped with a layer of chocolate brownie, and decorated with swirls of cheesecake and dark chocolate chips, and with MCA reporting that cheesecake is the second most popular dinner dessert

(after ice cream), eaten on 6% of dinner occasions in restaurants, with brownies in fourth spot, caterers can be confident that the Cheesecake Swirl Brookie – a combination of these popular dessert items – will be a success on menus, feel Aryzta. The revolutionary bake can be served as an indulgent dessert with a scoop of ice cream and a drizzle of chocolate sauce, they suggest. Alternatively, caterers can cash in on the unwavering popularity of meal deals by serving the dessert as a sweet treat to complement a pot of tea or coffee (Mintel Ice Cream and Desserts, 2017 found that 20% of category users are interested in desserts as part of lunchtime meal deals, the company point out). “Farewell to the duality of the duffin, the muffle and the cronut – there’s a new category in town and we believe it’s an indulgent first for foodservice,” says Paul Maxwell, trade marketing manager at Aryzta Food Solutions “In a world of healthy eating messages and campaigns, consumers are still not willing to sacrifice all of life’s little pleasures, with many seeking to hold a more balanced approach. What’s more, 55% of UK consumers agree that taste is more important than the healthiness of cakes (Mintel Food and Drink Trends, 2018), meaning there is still money to be made from indulgent – and Instagram-able – treats like our Cheesecake Swirl Brookie.”


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Recipe Idea Vegan Cupcakes with Vegan Chocolate Buttercream “Across the whole foodservice market, consumer expectations continue to rise with a growing focus on both provenance and quality,” says Anna Sentance, gourmet marketing manager, Callebaut UK and Ireland. “These expectations definitely extend to the sweet baked goods market where choosing to use real Belgian chocolate, for instance, will give customers a lasting impression that can help secure repeat custom. Callebaut produces quality real Belgian chocolate with a range of cocoa contents and flavours including milk, white, dark and gold, meaning operators can choose a flavour to suit their exact menu requirements. “Cross selling can also be an innovative way of increasing impulse sales of cakes with a range of hot and cold beverages suited to a range of different day parts. Increasingly, consumers are seeking the option of customisation therefore dishes can be served with dipping pots of Callebaut’s white, milk, gold and dark real Belgian chocolate sauce for added indulgence, the perfect solution for this growing segment of the market. “Point of sale marketing is often key to helping caterers sell cakes. We suggest keeping menu boards on-trend to make sure consumers are aware of the sweet treats on offer, as well as advertising them around the venue with materials such as table toppers to help attract repeat visits. And in order to keep up with different lifestyle choices, vegan alternatives are key. Desserts can be made dairy-free or vegan by using Callebaut’s dark chocolate and replacing dairy ingredients with non-dairy alternatives, for example.”

A NEW REASON TO CELEBRATE The Italian Beverage Company’s (IBC, www.italianbev. new Simply Birthday Cake Syrup adds a fun element to the drinks menu whilst feeding consumer demand for innovative flavour options. With rich vanilla, strawberry jam and buttercream notes, this new syrup captures the flavour of traditional birthday cake and is an excellent addition to frappes and shakes as well as hot beverages such as lattes and hot chocolates, suggest the company. “As well as the classic syrup flavours which are a backbar staple, every menu benefits from a surprise element because it helps keep customers engaged,” explains Ricky Flax, general manager at IBC. “This syrup adds a touch of fun and we encourage operators to experiment with toppings and sauces to create freak shakes and Instagram worthy drinks which are especially popular with millennials.”

INGREDIENTS • For the cup cakes • 190g plain flour • 210g caster sugar • 32g cocoa powder • 3g salt • 5g bicarbonate of Soda • 75g oil • 15g vinegar • 240g cold water • 20g Callebaut 811 Dark Chocolate Callets (melted) FOR THE CHOCOLATE BUTTERCREAM • 125g Callebaut 811 Dark Chocolate Callets (melted) • 125g soya milk • 50g soya butter METHOD FOR CUP CAKE MIX 1. Mix all of the dry ingredients together. 2. In a separate bowl, mix the wet ingredients together. 3. Gradually mix the dry and wet ingredients together to create the cupcake mixture. 4. Divide the mixture into individual cases in a cupcake tin. 5. Place in the oven and bake for 15-20 minutes at 180°C. 6. To make the buttercream, mix the Dark Chocolate Callets with the milk and butter to create a smooth consistency. 7. Once cool, top with the buttercream and add sprinkles or fresh fruit as desired.

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Deliver a solution for your customers without compromise. Using only the finest ingredients, Callebaut® has been crafting its Finest Belgian Chocolate in the heart of Belgium for more than 100 years. Callebaut® chocolate enables chefs and publicans to deliver a Lasting Impression that will keep your customers coming back. FOR SERVING INSPIRATION VISIT


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With sustainability taking on greater significance with consumers and businesses worldwide, there are a number of ways in which cafés can demonstrate their own credentials in this area, whether it’s through the supply chain they favour, the packaging they use or the equipment they invest in. CENTRE STAGE The importance of sustainability is growing rapidly on the agenda of consumers with the ‘Attenborough effect’ already having a major impact on consumers attitudes to buying ethically sourced and manufactured materials; a 53% drop in single use plastic having been seen over the past 12 months as a result of TV series such as Blue Planet and Our Planet, claim tea specialists, English Tea Shop. As a result, it is now more important than ever that businesses adapt to consumer demand by aligning their

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business models to become more sustainable ones, urge the company. Indeed, English Tea Shop recently hosted its own annual Sustainability Forum with the aim of helping businesses to put sustainability at the heart of their own business activities by providing them with practical tools, discussion and information. The focus of their forum was to showcase how sustainable business impact is in fact deeply rooted in the business effect on wider social, and environmental, issues. Held in May in Colombo, Sri Lanka – where they blend tea at their own factory

- attendees included keynote speaker professor Mark Kramer (co-creator of the CSV model), Mike Lanser (president of Innotec) and Nitesh Jain (managing director of Best Group), and topics under discussion featured an introduction to creating shared value, open book management, the effects of AI (artificial intelligence) on humanity, as well as the Fourth Industrial Revolution, and the nature of Sri Lanka’s own sustainable export industries. The well known specialist coffee roaster, Matthew Algie, has also been taking visible steps to demonstrate its

SUSTAINABILITY sustainability awareness, having recently formalised its long-standing commitment to sustainability in the publishing of their very first Sustainability Report (which can be accessed at http://www.matthewalgie. com/about/sustainability/). This report celebrates some of the key milestones they have achieved on their journey so far - from launching the UK’s first Fairtrade certified espresso back in 1997 to winning the 2Degrees Award for their collaborative project with the San Juan del Oro cooperative in 2015. It also details their strategic five-year sustainability plan (this encompasses the work they do with coffee farmers at origin, reducing the business’s overall carbon footprint as well as investing in their employees). “The purpose of the report is to evaluate the work we have done so far, and to shape our direction of travel for the next five years. Our intention is to deepen the impact of the work we do – and to formalise the way in which we monitor and report on progress,” says Ewan Reid, Matthew Algie’s managing director. Amy Oroko, sustainability manager at Matthew Algie adds: “Our approach starts with coffee and our commitment to be a dependable partner for the farmers in our supply chains, many of whom operate in environmentally, socially or economically challenging contexts. Beyond this, our commitment to sustainability permeates the way we source other products, and ensures that we continually pursue reductions in our environmental impact, create a better place to work and meaningfully invest back into our coffee community.” PACKAGING ETHOS Café culture within the UK has increased at a significant rate over recent years, acknowledge packaging supplier, Colpac, with many new establishments popping up to satisfy the changing and eclectic tastes of consumers from barista-made coffees to vegan dishes, smoothies and juices. And while the offering from café to café may differ, the common thread which runs between them all is the growing need to demonstrate sustainability to their customer base, feel the company. This can range from the packaging the food or drink is served in, particularly for takeaway items, to the availability of recycling infrastructure for customers to dispose of their packaging correctly. Historically, providing environmentally friendly packaging wasn’t at the forefront of a café business owner’s mind. However, due to the explosive growth of the UK’s food-to-go sector (set to be worth £23.5 billion by 2022, they report), many have increased their offering to widen their appeal.

From breakfast pots of porridge, freshly made sandwiches and filled wraps, to super salads, the packaging not only needs to catch the eye, but appeal to environmentally conscious consumers. As demand has grown over the years for eco-friendly packaging alternatives, so too has the amount of sustainable materials on the market, but these often carry conflicting claims. So, how can café owners be sustainable, reinforce their values and have that recognised by the consumer, who is constantly bombarded by contradictory messages? “Sustainability cannot easily be communicated to consumers. Certification schemes can help, but today, consumers look well beyond the print and packaging to brand behaviour and the full supply chain. Sustainable food packaging is extremely complex and attempting to woo environmentally-minded consumers can be a double-edged sword,” warns Neil Goldman, Colpac’s managing director. “To fully comprehend sustainability, you need professional expertise. While many big café and coffee shop chains have departments dedicated to the field, smaller, independent owners won’t. This is why any food packaging supplier worth their salt should be supporting their customers with the facts. “The ‘recyclable or compostable?’ question is one which is frequently asked by all food service operators. Recent advice from the FPA to remove the use of misused terms such as biodegradable helps to make things clear for the industry, but it may not find its way to the consumer. Who of us saw biodegradable as an invitation to litter for excuse-hungry consumers? While recyclability and composting have their own environmental merits, it is important to set these in the context of how and where they are going to be used and packaging disposed of. The solution begins with the end in mind.

“Equally, we need to remember that packaging drives the revenues which pay for more environmentally sustainable packs and alternatives to plastic packaging. “The plastic debate has reverberated through the retail aisles of supermarkets for some time now, but its ripples are felt throughout the entire food service chain, with many cafés seeking alternatives. As a result, much research has been carried out as suppliers seek to replicate the key functional points of single use plastic packaging, in a bid to create sustainable substitutes. “For instance, platters used for delivering sandwiches and baked goods to local businesses and offices during the lunch hour, a service many cafés have extended into, are now available in recyclable paperboard, offering the same flexibility and durability as plastic counterparts. “As over a third of customers gauge the freshness of a product from its appearance, packing freshly made products within packaging which offers good visibility has always been a key factor for all food service operators. While this is something which has been inherently difficult to achieve within a plastic free agenda, the solution is a paperboard base and cellulose based film. “This combination gives customers the fresh visibility they crave, whilst providing space for the all-important messaging and branding. Perhaps as importantly, it also means they there’s more chance of the pack being properly disposed of. This combination can be recycled with board, or it can be commercially composted – if the local waste and infrastructure provision allows. “With so much of the sustainability agenda demanding much of consumers, building in simplicity will help. Let’s hope that’s reflected in the new legislation. While consumer tastes will always evolve, sustainable packaging is here to stay. But relying on a good food packaging supplier,


SUSTAINABILITY who has the most up-to-date sustainable materials and information at their fingertips, will enable café owners and food service operators to stay in step with the pace of change.” More about Colpac’s latest, sustainable products can be found at www. and With the necessity of recycling becoming increasingly widely acknowledged and accepted, what many still don’t appreciate is that products need to be directed to the correct recycling channel to ensure that

waste does not end up in landfill, feel Eden Springs (UK) Ltd - something which fully compostable packaging can help out with to a certain extent. The National Audit Office (NAO) recently revealed that over half of the packaging reported as recycled is being sent abroad to be processed, observe the firm, in turn meaning there is no guarantee that it isn’t ultimately either incinerated or put into landfill. However, recycling schemes have advanced significantly over the last twelve months and so there are now numerous options for cafés to make environmentally

OPINION “In summer 2019, our bottles will be made from 75% recycled plastic and 25% bio plastic (plastic made from sugar cane rather than fossil fuels). Well that’s still plastic right? Well, of course, but by using 75% recycled plastic we are reducing plastic waste, as well as reducing the carbon emission during production by 55% (compared to 100% virgin plastic),” reports Ed Foy (pictured), founder and CEO of Press London. “It’s not the solution, but it will make a huge difference over the course of a year. These new bottles will be fully recyclable and we will continue to educate and encourage all of our customers to recycle. We worked with Ohoo on producing the first juice products in edible ‘plastic’ packaging. We launched it in Selfridges to gain momentum around the product and continue to work with Ohoo to develop long term biodegradable solutions for our packaging. “Humans will not be able to survive on planet earth if we don’t change the way we live. The biggest part of our mission is to make vegan/plant-based living the norm and to encourage people to move to a more five-day a week plant-based diet and view meat, dairy and fish as a treat. “Farming is the single biggest producer of greenhouse gas and we need to make radical change. Plastics and petroleum-based packaging also needs to be stopped, and we are at the forefront of this industry engaging with the world’s best. But we know that there is both technology and societal infrastructure that needs to develop alongside. Our view is that if we do all the right things as a business, act responsibly, then we are part of the solution and part of the platform for broadening the awareness.”

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sound choices for packaging, they advise. “As an environmentally conscious company, Eden Springs recently launched a new range of cups for caterers wanting to use compostable hot and cold beverage solutions,” says Brian Macpherson, managing director at Eden Springs (UK) Ltd ( “These fully compostable plant-based hot water cups are available in 8oz and 12oz, single or double walled variants and are manufactured from sustainably-sourced paper and lined with plant-based PLA. They offer exceptional thermal properties and are ideal for a range of drinks from coffee and tea through to hot chocolate and soup. The range also includes a 7oz PLA Plastic Compostable Water Cup which is manufactured from cornstarch and along with the paper cups, are certified to break down in under 12 weeks in industrial composting conditions.” The use of plant-based materials not only boasts advantages after use when it comes to their compostable nature, but also uses significantly less energy and generates fewer greenhouse gases during production, claim Eden Springs. Plant-based materials, such as cornstarch, are a more sustainable option for cups as corn is a resource that can be regularly maintained and renewed without having a harmful effect on the environment. Eden has also recently announced the launch of a new reusable paper Bio Water Cup – 100% Biodegradable and Compostable, it provides a high quality solution for cafés under pressure to remove single-use plastics from their business, they feel. Recognising a growth in consumer demand for cafés and coffee shops to do more to support an environmentally sustainable economy, packaging manufacturer, Frugalpac (www.frugalpac. com), recently launched the Frugal Cup - the only disposable coffee cup that is made of recycled paper and can be easily recycled as part of the mainstream waste process, claim the company. According to a report by the World Wildlife Fund (WWF) and Eunomia Research & Consulting, the UK is set to throw away a third more single-use coffee cups than at present by 2030, and the BBC’s Reality Check says that less than 0.25% of disposable cups are currently recycled. This, feel the company, highlights the need for a shift towards a circular economy, where products are recycled and reused within the manufacturing process, crucially reducing the amount of waste going to landfill. “The Frugal Cup, made by Frugalpac, aims to tackle this issue head on by becoming the number one replacement

The ‘Let’s Do Lunch’ assortment is designed to provide time and space efficiency, optimal hygiene, ease of use and security. Creating a flexible solution that is a cost efficient alternative to single use plastic.

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Frugal Cup - the only disposable coffee cup made of recycled paper that can be easily recycled as part of the mainstream waste process, claim the company. for all the coffee cups in the market today – the large majority of which are either single use or unable to be processed by UK recycling plants,” says Frugalpac’s CEO, Malcolm Waugh. “At present, virgin paper-based or compostable cups are often unable to be easily processed by UK recycling plants, meaning that many simply end up at landfill or incineration plants. Made from recycled paperboard, with no waterproofing chemicals, the Frugal Cup’s food-grade liner separates easily during the recycling process. “It has never been more significant for cafés to take action and improve their eco-credentials to meet their customers’ preferences, and we encourage cafés and coffee shops to be vocal about their environmental impact and realise the importance of doing their bit to reduce the level of waste in the UK.” To mark UK Coffee Week last month, Arlingtons of Ipswich became a ‘Frugal Cup Pioneer’, stocking the coffee cups which are made of 96% recycled materials. “The cup fits with our ethos to play a wider part in the reduction of coffee cup waste in the UK and we want to encourage our customers to recycle their coffee cups after use, supporting an environmentally sustainable economy,” said Peter Gwizdala, director of Arlingtons. ENERGY EFFICIENT EQUIPMENT “Customer perception of cafés is incredibly important and there is pressure on owners to operate sustainably, whether that’s in relation to packaging, ingredients or catering equipment,” says Helen Applewhite, marketing manager at Lincat Ltd (

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“As a result, we’re seeing an increase in the purchase of energy efficient equipment. But doing the right thing for the environment isn’t the only advantage. Operators are finding that though it may cost more to purchase, energy efficient equipment can deliver significant whole life cost savings through lower fuel consumption. For example, Lincat’s energy-efficient, IH21 portable induction hob can help operators to reduce operating costs and maintain a more comfortable kitchen temperature, while also delivering a highly responsive and controllable cooking method with a range of convenient features, point out the company (it’s also equipped with a 13 Amp plug, so you can simply move it to where it’s needed, plug it in and switch on). Lincat say that their induction hobs typically offer 90% efficiency as compared with a solid electric hotplate at 55% and a gas hob at 50%. Last year, they introduced the Phoenix induction oven range, as part of our new no frills series. The new induction hob top has 1.85kW induction

zones, delivering rapid heat-up and because heat is generated in the pan, very little energy is wasted into the kitchen’s atmosphere, they report, in turn reducing demand on air conditioning and ventilation systems. Though an automatic-fill water boiler is always on, it’s actually far less expensive to run than a standard kettle, point out Lincat, because you only use the hot water you need (kettles are almost always over filled, so each time you use it you are paying to heat water which is then simply wasted). Lincat’s FilterFlow water boilers feature narrower footprints and energy-saving features including a predictive eco setting (this learns from usage patterns and switches to low-energy mode for quieter periods and is capable of reducing the volume of water boiled by up to 50%, claim Lincat). The FilterFlow boilers offer high output for low energy input via a highly accurate temperature management and effective insulation, and during ‘standby’ periods power consumption per hour for our EB3FX model is just 100 Watts. “Using multifunctional equipment can save resources by reducing the number of different pieces of equipment required,” adds Helen Appelwhite. “Lincat’s Opus 800 multi-functional pasta boiler provides a good example. It can be used as a pasta boiler, steamer or bain marie, offering unique versatility and space saving performance. A range of highquality baskets can be specified to meet individual pasta boiling requirements. Alternatively, perforated or standard gastronorm containers can be ordered to enable the unit to be used as a steamer or bain marie. “You can also cut costs by using equipment to its full capacity. For example, if you’re baking, why not produce two batches and freeze one to be used later? Thinking ahead and a little extra planning can pay real dividends. “It’s an obvious point but one well worth making - if kitchen equipment is not in use, switch it off. It’s all too easy to light equipment at the start of the day and keep it ‘on standby’ until it’s next required. The reality is that it takes just a moment to re-light, so switch off when it’s not in use and do your bit to save the environment!” “There are many solutions when it comes to creating a more sustainable catering provision within a café,” says John Shepherd, UK & Ireland country manager at Wexiödisk ( “However, one that is often overlooked despite it being integral to a bar setup, as well as to energy consumption levels, is the warewasher. As such, sourcing a

particular café establishments could benefit greatly from an energy efficient undercounter glasswasher such as Wexiödisk’s WD-4S Glass under-counter warewasher from. “Merging a quiet, yet remarkably efficient wash cycle with the capacity to wash up to 50 baskets per hour, equivalent to 1,000 glasses, the WD-4S Glass undercounter warewasher is more than capable of withstanding the most vigorous cafe demands yet in a highly sustainable way, using a minimal amounts of water and chemicals to achieve gleaming glassware results.”

Don’t let your warewasher’s role in sustainability be overlooked, say Wexiödisk. sustainable warewashing solution will inevitably improve the environmental standard of any sized café. “At Wexiödisk, the environment is at the very heart, with each machine striving to become as green as the landscape of Wexiödisk’s home-town, Småland in Sweden. Thus, an operator can ensure a sustainable wash solution with Wexiödisk as each appliance uses the latest technological advances to ensure consistent high quality wash results with minimal energy or water consumption. “For small but demanding ethically focused cafés, the need for a compact, efficient and environmentally friendly glasswashing solution is essential. These

RECOGNITION Williams Refrigeration ( has underlined its sustainability credentials by achieving ISO 50001 - an accreditation which covers energy management for the design, manufacture, installation and service of commercial cabinets and modular products. ISO (the International Organisation for Standardisation) awards the 50001 energy management certification to organisations that develop efficient energy usage policies, use data to make decisions about energy use, and continually improve energy management. In order to achieve certification Williams identified and monitored key areas of high energy and fuel usage, from its plant machinery to the processes it employs, and then introduced initiatives based on industry best practice to minimise consumption. For example, Williams already has a massive photovoltaic solar panel system installed across two of its factory’s roofs.


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

Domonic Mace, senior manufacturing operations manager, and Mark Painter, health and safety manager, who led the Williams project to achieve ISO 50001.

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The solar panels generate approximately 500,000kWh of electricity per year, reducing the company’s annual CO2 emissions by 300 tonnes. As part of its ongoing ISO 50001 commitment, the company is now exploring ways to take advantage of the energy the panels produce during non-working hours, by installing battery packs to store it for later use. “Sustainability and energy saving have been everybody’s top priorities,” says Tim Smith, managing director of Williams Refrigeration and CEO of the AFE Group, which owns Williams. “I’m truly proud of the team effort that went into achieving ISO 50001 – it shows that all of us at Williams are committed to minimising our impact on the environment.” That commitment to the environment is outlined in Williams’ Greenlogic initiative (details of which can be found via the CSR section of the Williams web site). Under the initiative, Williams has also achieved ISO 14001 certification, which measures all environmental impacts within the organisation and is the latest AFE Group company to achieve ISO 50001 certification, following on from sister companies Falcon Foodservice Equipment, Millers Vanguard and Serviceline. Towards the end of last year, CupPrint (, a Huhtamaki Group company) won the prestigious Innovation in Waste Management Award at the Pakman Awards (Ireland’s premier awards) which recognise and celebrate excellence in recycling and waste management (they were also shortlisted in the Business Recycling Champion category). “We were delighted to have our work producing recyclable paper cups under the reCUP™ brand recognised in this way,” said general manager of CupPrint, Terry Fox (pictured above, receiving the award).

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“Many operators in Ireland are already using the reCUP, responding to customer pressure for sustainable alternatives. Our team has worked enormously hard over the past year and has embraced significant change, including new technology, new production facilities and a doubling capacity, so to have our hard work recognised in this way is a great accolade.” WATER SUSTAINABILITY “When it comes to acting sustainably, cafés are sure to attract consumers’ attention by going plastic free and using energy and materials carefully. In fact, two-thirds (67%) of UK consumers recently stated they would boycott brands that lack an ethical conscience according to WRAP 2018 data,” reports Samantha Scoles, business manager at BRITA Professional ( professional). “Taking this even further, operators addressing the sustainability credentials of their entire supply chain – to ensure a minimal impact on the environment – are bound to stand out. With this in mind, Explori in collaboration with Brita Professional (2018) in a survey found that 42% of businesses want to partner with sustainable suppliers to help meet CSR targets.” At BRITA Professional, they continually think about their impact on the environment and how this filters down to help their customers when it comes to meeting their sustainability goals, say the company. As such, their products generate less waste, use fewer natural resources and their transport network also contributes to a smaller carbon footprint and a healthier planet, they claim. (for example, they have a designated ‘green team’, facilities on site which turn waste into renewable energy and 100% recyclable cartridges and filters). “While cafés and coffee shops often focus on ethically sourced and sustainable

coffee, it’s essential to consider the water’s sustainability too,” says Samantha Scoles. “BRITA has a zero to landfill initiative and our filters also produce zero water wastage and don’t use electricity, unlike salt softener systems. In addition to this, water quality can significantly impact beverage equipment too. Machines with a build-up of internal limescale can lead to breakdowns, limited efficiency and affect taste further down the line. So using a water filter also helps to keep beverage equipment in peak condition by minimising the risk of limescale deposits. “Another way BRITA Professional is helping its customers operate more sustainability is by investing in electric vans in London from April this year. With zero emissions, these environmentally-friendly vans, which help our engineers carry out water filtration and dispenser installation and maintenance, will lessen air pollution in the city and decrease our reliance on nonsustainable fuel sources. In their first year alone, we expect our fleet of electric vans to cover approximately 75,000 miles, therefore, making a significant reduction to our impact on the environment and continuing our drive to provide a sustainable service. “As part of this drive, many of our engineers in large city areas travel by foot, or on the tube to our customers, using lockers that are strategically placed around the city with spare parts. In fact, of our 22 engineers within the M25 region, 16 provide a zero-emissions service by walking or driving in electric vans.”

With between five and 13 million tonnes of plastic currently ending up in our oceans each year (https://plasticoceans. org/the-facts/), and 10 million tonnes of food and drink waste in the UK alone (WRAP 2017 data), when it comes to the wider environment there is an increasing need for businesses within the hospitality

Less plastic, less waste, more convenience The Miniserve Dispenser from Autonumis ( is a small, easy to use dispenser aimed at situations with low to moderate throughput, and meaning that operators across the hospitality arena can now do away with plastic milk jiggers, say its creators, who produce all their equipment in the UK. Less use of single use plastic means there is less waste to dispose of, as well as less clearing up and mess to deal with. Operators can also use fresh milk, with no need to use UHT milk, for example, and the use of the dispenser also offering a much cheaper alternative to the ubiquitous milk jiggers, claim Autonumis. The refillable containers can be filled up with milk from standard plastic cartons (mostly four pint) which are readily available, and usually at the lowest possible cost for delivered milk. Then, in use, the customer can choose the exact volume they want for their tea or coffee top up, and in a hotel environment the dispenser can also be used to dispense milk into cereals at breakfast in a convenient fashion. “The milk is always held at the correct temperature too, which is so much better than cartons or jugs being left out in ambient conditions,” adds Graham Keen, general manager, Autonumis Ltd. “Upcoming beverage exhibitions such as Euvend and Coffeena 2019 have identified that alongside to-go concepts and 24/7 solutions, unattended retail is increasingly considered to be one of the sales trends of the future. And this is exactly the type of site where our Miniserve Dispenser is ideally placed – namely, to go alongside coffee machines (usually fully automatic bean

to cup) where the customer is helping themselves. “However, it is equally at home in establishments where the coffee is produced by the barista but the ‘extras’ (like sugar, extra milk, napkins, lids etc) are positioned on a nearby separate counter.” Other notable features include its slim-line nature (665mm high x 398mm deep x 240mm wide) and ability to incorporate two three-litre refillable containers, as well as the fact that it is quick and simple to refill – straight from the milk carton. There is push button dispense operation and its cooling system chills the product to the desired temperature.

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Vegware’s ( new glassine – a smooth paper with grease resistance - bags can be used to contain hot food or fresh produce, having been created to offer an eco alternative to plastic produce bags, being commercially compostable with food waste where accepted, report the company. industry to foster sustainable initiatives and identify practical solutions to improve their environmental impact, feel BRITA Professional. “In cafés and coffee shops, one of the easiest ways operators can start reducing single-use plastics is to swap the sale of water in plastic bottles for a refillable bottle, jug or filtration system. In fact, with the growing interest in sustainability, 64% of hot beverage professionals have seen an interest in customers asking for free water refills according to our November 2018

data gathered in collaboration with 3GEM,” suggests Samantha Scoles. “Capitalising on the increased drive to reduce single-use plastic bottles makes perfect business sense for café operators. At BRITA Professional, our research found that 64% of consumers would be more likely to return to an establishment for future purchases if they could refill their water bottle, and two thirds said they would choose a business that offered free refills over a competitor. Installing a water filtration system appeals to customers by

offering a sustainable alternative to bottled water, as well as helping the business to lower its carbon footprint, due to fewer deliveries and reduced energy needed to store and refrigerate bottled water.” To download a copy of the BRITA Professional Life is Better Filtered: The Planet Around You Report, which includes further insights into consumer expectations and tips from industry experts on how to overcome sustainability challenges, go life_is_better_filtered__the_planet.

SUSTAINABLE DISPENSING “We’ve all experienced the frustrations of cardboard cutterboxes. The wastage, and the cost of that waste, can be considerable which is why the usability of our Wrapmaster dispensers is a key focus and one we feel cafés can benefit from,” says Adrian Brown, managing director, Cofresco Foodservice. Designed for small, busy kitchens the company’s Wrapmaster 3000 (FPA Innovation Award 2019) is just 30cm long and has been developed for high volume users of cling film, foil as well as baking parchment, but takes up the minimum of space, point out the firm. It also reduces waste, saving up to 20% on materials, claim Cofresco, and being 30cm wide, parchment will fit perfectly into a gastronorm tray, helping kitchens to use just what they need. “Our Wrapmaster 4500 is our bestselling dispenser by far – it’s 21% smaller and 18% lighter than its predecessor, as

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well as being even easier to use so it is suitable for many kitchens,” adds Adrian Brown. “It’s hygienic, safe to use, easy to clean, saves money, and when it comes to dispensing, offers a sustainable choice in reducing waste and packaging.” Cling film is one of the easiest, cost effective and efficient ways to maintain the freshness of your food (81% of catering professionals consider it an essential tool in an ISS trial - 20% less cling film, 25% less foil, 25% less parchment versus Cardboard Cutter box). One million tonnes of food are wasted every year out-of-home, report Cofresco, and this could easily be reduced by PVC cling film and its ability to improve shelf life, they suggest (just 1g of cling film will preserve several kilograms of food, they claim). Cling film isolates food and will keep the integrity of the flavours. Hygiene and food safety are another benefit, with crosscontamination and food allergies high on

the agenda – cling film can protect your food, as well as your diners. Cofresco Foodservice say that their new 26% Plant-Based Sustainable Cling Film is a general-purpose PE cling film, suitable for multiple preservation uses in a professional kitchen. It can be used in the microwave, fridge and freezer helping to preserve fresh products for longer whilst reducing food waste.

“OPINION Becci Eplett

(marketing manager, Huhtamaki UK Ltd) Sustainability takes many forms and numerous opportunities exist for cafés to consider the environmental credentials of any choices they make. From energy saving and food waste reduction, to paper straws, local sourcing and cup recycling, all aspects of a café’s operation can be reviewed to establish a more environmentally friendly option. From the point of view of food and drink packaging, the burgeoning takeaway market continues to develop and café owners should ensure that they are using sustainable and recyclable or compostable products in their business operations. The other key aspect of this is communication. Once a system is in place or a café has moved to sustainable packaging or implemented a recycling scheme, this must be communicated to the customer. At tamaki (www.foodservice.huhtamaki., we’re driving innovation in product design in response to environmental requirements, and are committed to increasing recycling rates and making it easier for their products to be composted or recycled, serving the growing demand for on-the-go food and drink with responsible packaging solutions. All Huhtamaki foodservice packaging can be recycled, and the Huhtamaki range includes both recyclable and compostable ranges of foodservice packaging products, from trays and burger boxes to salad trays and paper cups. Fundamentally, all packaging should be from a sustainable source. This means that the constituents should not deplete natural resources. A lot of food and drink packaging is made from paperboard and this should be sourced from sustainably-managed forests which means it is a renewable resource. All paperboard packaging such as paper cups for coffee and hot drinks or takeaway food cartons should carry the PEFC (Programme for the Endorsement of Forest Certification) or FSC (Forest Stewardship Council) endorsement so that operators can be confident in the products they are using. A recent innovation from Huhtamaki, for example, is FutureSmartTM - a 100% renewable paperboard material for use in forming paper cups, and perfect for serving hot and cold drinks. Made entirely from plant-based materials - paperboard from PEFC certified sources, sustainably managed forests and a pioneering plant-based polyethylene (PE) derived from sugar cane as a moisture barrier coating - Future Smart™ is currently seen as the most cost economical

52 CAFÉ LIFE | JUNE 2019

solution in the bio-based paper cup category, and is also recyclable. Maximising recycling and recovery are key considerations when choosing singleuse food and drink packaging. In order to implement a scheme, operators must choose the appropriate packaging, which meets their needs in terms of recyclability, whilst also meeting the requirements of the consumer by having an attractive design which is easy to eat or drink from. The PCRRG reported in October 2018 that paper cup recycling rates have increased from an estimated 1:400 and now, two years on, that figure is 1:25, and estimated to increase to 1:12 in 2019. Hot cups such as our Impresso, for instance, can be recycled at an appropriate recycling facility and the first step for a café wanting to set up a recycling scheme is to talk to their waste contractor or a specialist cup recycling scheme to discuss options (our cups do have a plastic lining which ensures that they are fit for purpose and can hold a hot or cold drink safely, but they can still be recycled). Our Relish range of paperboard products for food-to-go can be recycled in a normal recycling bin when there is minimal food in the packaging (check with local council or waste contractors), and we also offer the Taste and Eatwell ranges of packaging, both of which can be recycled where appropriate facilities exist, but again liaise with your waste contractor. Our Bioware range is certified as compostable via industrial composting facilities and will degrade in 12 weeks. This range includes paper cups for hot drinks, tumblers made of the biopolymer PLA for cold drinks and salad containers, and moulded fibre cup carriers, plates and bowls which are made from 100% recycled content. It is important to understand that any compostable packaging only delivers the environmental benefits it is designed for when it is composted through the correct process. Usually, this requires a dedicated collection system and industrial composting scheme. We are working with partners across the value chain from manufacturers to

re-processors to increase and improve collection so that more takeaway cups can be recycled, and a growing number of waste contractors can now collect and recycle paper cups as part of their services, or via schemes such as the ACE UK agreement and Simply Cups. All used paper cups within a business can be sent for recycling at one of a number of UK paper mills. Our paper cups are made in the UK from 100% PEFC certified paper board and are recyclable, but how to direct consumers to their nearest cup recycling point to enable them to recycle their used paper cup? We add a QR code to the cup which links to a new page on our web site that lists recycling schemes in the UK (this web site will be constantly updated whenever a new recycling scheme is available and will be a crucial point of contact for consumers and businesses as they aim to increase their own cup recycling activities). It’s crucial for a café to tell their customers all about their energy saving and recycling. If recycling is available in-store, offer it as a benefit. If a café is offering water bottle refills, ensure that it’s clearly promoted as people walk in. Local sourcing is also really important, and a café should inform customers that they support British businesses by sourcing products locally. Huhtamaki manufacture their paper cups and food containers in the UK so choose a supplier who is supporting the local economy.


















The benefits of a



Target Catering Equipment is a family-run business that has been providing quality, bespoke catering equipment to the foodservice industry for over 30 years, and so its managing director - David Pedrette (pictured) – is well placed to offer some useful advice to café and coffee shop operators seeking more sustainable options for their kitchens. FOCUS Here at Target, we take a sustainably focused view at optimising commercial kitchens in order to reduce the impact on the environment through energy efficient operations. This can be using equipment that is energy efficient, as well as implementing working practices that reduce waste and increase output. There are two main objectives to put into practice in order to become a more sustainable business. 1. Minimise the consumption of resources (gas, electricity and water), and


2. Reduce waste products from your processes i.e. food waste, by-products, chemicals and packaging So, how can this be achieved? RENEWABLE ENERGY SOURCES When planning your kitchen, you will need to choose a type of fuel that will power your equipment. Typically, in the past gas has always been the preferred option in commercial kitchens as it provides heat, power and controllability. However, when implementing a sustainable kitchen, it is

possibly the worst type of equipment you could choose, and with new technologies now outperforming gas, there would be no reason why you would choose a gas appliance unless initial outlay cost was an issue. When gas is burned, it produces greenhouse gases and harmful by-products of combustion, carbon dioxide and carbon monoxide, this combined with copious amounts of excess waste heat pushed into the surrounding atmosphere can create uncomfortable working environments for kitchen staff.

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Delivering your fresh milk

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With over 120 supply partners we have a local supplier ready to deliver your fruit & vegetables direct to your door. Contact us today to discuss your requirements and let our customer service team organise everything you need for your business.

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Supporting independent cafés Phone the cafe-milk hotline: 01296 746 563and coffee shops Email: • Join us and thousands of independent coffee shops across the

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To join simply complete the fax-back form on the reverse of this sheet or complete the online form at

NEW PRODUCTS Supporting independent cafés and coffee shops

Cracking news as the ‘Just Oval’ Poached Fri-Jado provides five-year warranty us and thousands of independent coffee shops across the Egg isJoin introduced to the HORECA market

on MD hot food merchandisers

country to enjoy better prices and improved cash-flow use. As a result, a negligible failure

the fulfilment of a secondary Following the success of its Foodservice and food retailing ambition to produce a poached round poached egg, Just Egg equipment provider, Fri-Jado UK egg that will suit as an Chilled Foods has added to Limited, has announced that it is ingredient for chefs to consider its egg product collection with now providing a five year warranty when preparing salads, starters an oval, free-range version of on its range of MD (multi deck) hot and mains, hence the change this premium product - perfect food merchandisers. in shape. It should satisfy the for restaurants, hotels and all The company claims that it is most discerning of diners,” said catering opportunities. the first and only manufacturer to Just Egg Chilled Foods’ MD, The first British offer such extended cover for this Pankaj Pancholi manufactured product of its type of equipment. The five-year Call 01162 742 822, or visit kind, the new oval poached warranty applies to Fri-Jado’s MD egg is made with free-range, ‘Eyeline’ and MD Premium ranges, British Lion eggs and prepared which include models with three, and packed to ensure optimum four or five display decks and freshness and to preserve cabinet widths of 600, 1000, or flavour,To following same complete the fax-back form jointhe simply 1200 mm. remit as its round counterpart. on the reverse of this sheet or complete the form at “Ouronline MD hot food Launched two years ago, merchandisers are the result of the round poached egg has over ten years of market research been picked up by ‘food to go’ and product development. breakfast caterers and cafés They incorporate state-ofwho appreciate how the shape the-art technology and have and size of the egg complement been engineered for reliability, a breakfast muffin or sandwich. operational efficiency and ease of “The oval poached egg is

rate means that we have complete faith in offering a five year warranty on this equipment,” said Fri-Jado UK’s director of national accounts, Gary Thacker. The displays have been designed to meet the growth in demand for hot grab & go snacks and meal options, especially in neighbourhood shops, convenience stores, forecourts, symbol groups, quick service restaurants and food to go outlets. Call (01895) 272227 or visit


ADVICE Hot kitchens are not only difficult for people to work in, they make equipment work harder too, consuming more energy. Many appliances that have electrical components have an optimum operating temperature, and when the working environment exceeds a certain temperature mechanical cooling of components is required in order to keep systems operating efficiently. A prime example of this is refrigeration. The purpose of refrigeration is to keep its internal temperature at a constant low temperature. When the external atmosphere temperature rises, the cooling generator has to work harder in order to maintain the internal temperature. It also has an affect with hinged door refrigeration where cool air falls out of the cabinet when a door is open and filled with hotter air. The system then must work hard to bring the internal temperature back to its set level. The preferred choice of cooking appliance in a sustainable kitchen is to use induction cooking technology. Not only is induction more energy efficient than gas burners and electric radiant plate hobs, it is powerful, controllable and keeps working environments cool, so machines don’t have to use so much power to operate, which in turn reduces on-going running and maintenance costs. Kitchen ventilation systems can then also be reduced in size and capacity to deal efficiently with the by-products of the cooking processes by way of odour and fumes while providing the required number of air changes in the kitchen for a comfortable working environment. DON’T OVER SPECIFY When specifying and purchasing equipment it is important that you consider your expected and possible future output of the kitchen. With various size appliances available you will need to do your research and speak to the manufacturers or kitchen designers to find out the best appliance for your needs. For example, if you over specify an oven which is too large for your requirements, it will use more power compared to a smaller oven which can complete the job to the same result, costing more to run and wasting energy. When specifying appliances, you can use the ‘Energy Technology List’, a government list of energy-efficient plant and machinery which is part of the ‘Enhanced Capital Allowance’ tax scheme for businesses.

56 CAFÉ LIFE | JUNE 2019

REDUCE YOUR USAGE OF RESOURCES Hands-free push valve operated taps, for instance, are a great solution to help reduce unnecessary water consumption. Not only are they hands-free for improved hygiene, they dramatically reduce the consumption of water up to 85%, as taps cannot be left on continuously when unattended and the push valve allows users to easily control the amount of water used. Our Mechline ‘Basix’ hand wash station, for example, has been devised to promote efficiency and hygiene within commercial kitchens as it comes complete with a soap dispenser, handsfree push valve operated tap and waste bin attachment. Lever operated spray arms on dishwash tabling and prep sinks also reduce water consumption in kitchens, automatically shutting off the water when the trigger is released. Another area where kitchens can become more sustainable is warewashing. With new technologies continually being developed, machines can now offer a range of energy efficient features suitable for kitchens looking to be more sustainable. Front loading dishwashers can offer two in one double racking, reducing the amount of water and chemicals used and number of loads to be put on. Pass through dishwashers with exhaust air heat recovery systems use the energy from the hot steam to pre-heat the cold inlet water. The advantage? Up to 20% of the operating costs are saved every wash cycle. When you open the machine, hardly any steam escapes. Dishwashers using ‘Power Granules’ and water to blast dirt during the washing cycle eliminate the requirement for pre-washing and chemicals. Returning to cooking technology, induction cooking technology can complete the same job in less than half the time compared to gas and electric hotplate cooking. With induction technology 90% of the energy used goes directly into cooking the product, compared to 40% of the energy used by gas. This reduces the amount of energy you require and completes jobs much quicker.


the “avoidance of the depletion of natural resources in order to maintain an ecological balance.”

Good lighting in kitchen and retail services and counters is key for seeing what you are doing and for keeping products looking great in display cases. LED lighting is energy efficient and great for this, and when well incorporated, can increase sales by making sure products always look their best to the discerning customer. LED lighting also offers muchreduced running costs and extended service life compared to traditional lamps and tubes. REDUCE OVERHEAD COSTS, REDUCE IMPACT ON THE ENVIRONMENT Consider how the waste you produce is being processed in order to reduce waste. A total of 3,415,000 tonnes of waste is disposed of in the food sector every year, of which 1,473,000 tonnes are sent for disposal. The food sector produces 0.4 million tonnes of avoidable food waste per annum. According to WRAP’s research and estimates, compiled by the Food and Agriculture Organisation of the United Nations (FAO), approximately one-third of all food produced in the world is lost or wasted. This equates to £20bn worth of food waste in the UK annually. Consider reducing your waste by getting daily deliveries from local suppliers, which in turn reduces refrigeration requirements and transport impacts on the environment. Look at how waste is processed to avoid it going to landfill. Waste disposal systems are now being developed to process waste more efficiently. Fats, oils and grease disposed of irresponsibly down the drain can also have massive cost implications, so great emphasis is put on correct recycling and reprocessing of waste fats, oils and grease with specialist grease removal accessories fitted in combination ovens. The specification of deep fat fryer pumped filtration systems to extend oil service life improve quality of oil and make handling and decanting easier, so all spent and waste oil can be easily recycled in appropriate containers. This saves on costs and keeps deep fried products top notch. All these measures are vitally important. However, the most important aspect is attitude and training to help produce the desire to want to minimise waste in whatever shape, ensuring a sustainable future the responsible way. The greatest challenge is the human one, to change the mindset to act responsibly and with care for our environment and our future. We must look to the future and make the right decisions now.

BIOPAC UK RELEASE ART SERIES COMPOSTABLE CUPS IN TIME FOR SUMMER Biopac UK Ltd – the leading supplier of environmentally responsible foodservice disposables, has released a striking range of commercially compostable cups, profiling emerging UK artists and their unique artworks that explore themes relating to the natural environment and sustainability. This is the first of many new innovations and products made possible by joining forces with Australian sustainable packaging company BioPak. This partnership will integrate the companies, to bring the best of both to the UK. The cups are perfect for your green event this summer as they use sustainably sourced paper lined with Ingeo™ bioplastic – which is made from plants, not plastic. Choosing bioplastic over plastic reduces carbon emissions by 75%. These hot cups can be industrially composted and are designed to be part of the circular economy. The UK Art Series is available in 4oz, 6oz, 8oz, 12oz and 16oz single wall hot cups, with a mix of three different artists per size. They are now available online or via the sales team.


CONTACT SAM MINTON .uk 01291 636333 |


Café Product Index ADVISORY, BUSINESS & CONSULTANCY SERVICES Bespoke Software Datatherapy Ltd. Business Systems Datatherapy Ltd. 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 BAKERY PRODUCTS Doughnuts Moy Park Ltd. Morning Goods New York Bakery Co. Tortilla & Wraps Freshfayre Mission Foods BREAD & ROLLS Fresh Jacksons Bakery Speciality Jacksons Bakery Mission Foods New York Bakery Co. Bread Making Ingredients Beacon Foods Caterers Choice Ltd. Harvey & Brockless BUTTER & SPREADS Butter Freshfayre Southover Food Company Ltd. 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 Fromageries Bel Futura Foods UK Ltd. Harvey & Brockless Leathams Norseland Ltd. Southover Food Company Ltd. Yoghurt FJ Need (Foods) Ltd. Freshfayre Futura Foods UK Ltd Sour Cream Freshfayre CLEANING MATERIALS Bunzl Catering Supplies

CHUTNEYS & RELISHES Chutneys Beacon Foods Freshfayre Leathams Southover Food Company Ltd. The English Provender Co The Ingredients Factory Zafron Foods Ltd. Relishes Beacon Foods Blenders Freshfayre Harvey & Brockless Leathams Southover Food Company Ltd The English Provender Co The Ingredients Factory Zafron Foods Ltd. Pickles Freshfayre Geeta’s Foods Ltd. Leathams Southover Food Company Ltd The English Provender Co The Ingredients Factory Salsa Beacon Foods Blenders Freshfayre Zafron Foods Ltd. DRESSINGS, SAUCES AND MAYONNAISE Dips Beacon Foods Blenders Freshfayre Fresh-Pak Chilled Foods Pauwels UK The English Provender Co 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 Zafron Foods Ltd. Sauces & Ketchups Beacon Foods Blenders Caterers Choice Freshfayre Pauwels UK Piquant Southover Food Company Ltd. The English Provender Co The Ingredients Factory Zafron Foods Ltd. Spreads Blenders Pauwels UK DRINKS Chocolate Marimba World Chocolate Coffee Rombouts Coffee GB Ltd.

58 CAFÉ LIFE | JUNE 2019

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 a trading division of The Marmon Group 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. Vestey Foods UK Zafron Foods Ltd. Salmon Caterers Choice Freshfayre Leathams Southover Food Company Ltd. Vestey Foods UK Seafood/Shellfish H Smith Food Group PLC Royal Greenland Ltd. 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 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. 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. 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 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 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. Plastic Tri-Star Packaging Supplies Ltd.

Café Manufacturers & Distributors 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 PASTA Caterers Choice Ltd. Freshfayre Leathams Pasta Foods Southover Food Company Ltd SANDWICH FILLINGS (READY PREPARED) Fresh Fillings 2 Sisters Food Group Beacon Foods CP Foods UK 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 SOUPS Freshfayre Leathams Southover Food Company Ltd SPECIALITY Chocolate Marimba World Chocolate VEGETABLES & HERBS Avocado CP Foods UK Ltd. Canned Vegetables Caterers Choice Ltd. Freshfayre Chargrilled Vegetables Beacon Foods Leathams Moy Park Ltd. Herbs & Spices Beacon Foods Jalapenos Beacon Foods Caterers Choice Ltd. Freshfayre Salad Agrial Fresh Produce Ltd. Freshfayre Salad (prepared) Agrial Fresh Produce 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

2 SISTERS FOOD GROUP 3 Godwin Road, Earlstrees Industrial Estate, Corby, Northamptonshire NN17 4DS Contact: Renee Skukowski Tel: 01909 511800 Fax: 01536 409 050

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

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

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

BRADGATE BAKERY Beaumont Leys, Leicester, LE4 1WX Contact: Clare Keers Tel: 0116 2361100 Fax: 0116 2361101

DELI-LITES IRELAND LTD. Unit 1 Milltown Industrial Estate, Warrenpoint, County Down BT34 3FN Contact: Ronan Gourley Tel: 028 417 54807

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

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

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

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

GREENCORE FOOD TO GO LTD. – HEATHROW Unit 366 Stockley Close, West Drayton, London UB7 9BL Contact: Alex McLaren Tel: 01827 719 100 Fax: 01827 719 101

IMPRESS SANDWICHES Units 6-7, Orbital Industrial Estate, Horton Road, West Drayton, Middlesex UB7 8JL Tel: 01895 440123 Fax: 01895 441123

MELTON FOODS 3 Samworth Way, Leicester Road, Melton Mowbray, Leicestershire LE13 1GA Contact: Anthony Minto Tel: 01664 484400 Fax: 01664 484401

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

RAYNOR FOODS Farrow Road, Widford Industrial Estate, Chelmsford, Essex CM1 3TH Contact: Heather Raynor Tel: 01245 353249 Fax: 01245 347889

REAL WRAP COMPANY LTD. Unit Haslemere Industrial Estate, Avonmouth, Bristol BS11 9TP Contact: Emma Caddy Tel: 0117 3295020

STREET EATS FOOD LTD. Prince William Avenue, Sandycroft, Deeside, CH5 2QZ Tel: 01244 533888 Option 1

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


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

AGRIAL FRESH PRODUCE LTD. Unit 5 Walthew House Lane, Martland Park Industrial Estate, Wigan WN5 0LB Contact: Emma Hesketh Tel: 01942 219942

ALS FOOD & PHARMACEUTICAL Sands Mill, Huddersfield Road Mirfield, West Yorkshire WF14 9DQ Contact: Nigel Richards Tel: 01354 697028 Fax: 01924 499731 ARLA FOODS UK 4 Savannah Way, Leeds Valley Park, Leeds, West Yorkshire LS10 1AB Contact: Dawn Reid Tel: 0845 600 6688 Fax: 01454 252300

BEACON FOODS Unit 3-4, Beacon Enterprise Park, Warren Road, Brecon LD3 8BT Contact: Lynne Skyrme Tel: 01874 622577 Fax: 01874 622123 BLENDERS Newmarket, Dublin 8, Ireland Contact: Julie Delany Tel: 00 353 14536960 Fax: 00 353 14537607

CARGILL PROTEIN EUROPE Clerkenleap Barn, Bath Road, Broomhall, Worcester WR5 3HR Contact: Bradley James Tel: 07880 096132 bradley_james

CATERERS CHOICE LTD Parkdale House, 1 Longbow Close, Pennine Business Park Bradley, Huddersfield HD2 1GQ Contact: Sarah Booth Tel 01484 532666 Fax 01484 532700

COLPAC LTD Enterprise Way, Maulden Road, Flitwick, Bedfordshire MK45 5BW Contact: Sales Department Tel: +44 (0) 1525 712261 Fax: +44 (0) 1525 718205

COUNTRY CHOICE FOODS Swan House, New Mill Road, St Paul’s Cray, Orpington, Kent BR5 3QD Contact: Neil Lindsell Tel: 01689 301203 PANTONE 1585 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 DATATHERAPY LTD. One Pancras Square, London N1C 4AG Contact: Yousaf Shah Tel: 0207 77000044

DAWN FARMS UK Lodge Way, Lodge Farm Ind. Est, Northampton NN5 7US Contact:Julie Sloan Tel: 01604 583421 Fax: 01604 587392 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

DEW VALLEY FOODS Holycross Road, Thurles, County Tipperary, Ireland Contact: Christina Murphy Tel: 00353 504 46110 Fax: 00353 504 23405

EDEN A TRADING DIVISION OF THE MARMON GROUP LTD. 2-20 Booth Drive, Park Farm Estate, Wellingborough, Northamptonshire NN8 6GR Contact: Russ Skinner Tel: 01933 401555 ENGLISH PROVENDER CO. LTD Buckner Croke Way, New Greenham Park, Thatcham, Berks, RG19 6HA, Contact: Jason Belmont Tel: 01635 528800 Fax: 01635 528855 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

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

FRESHFAYRE Unit 10, Severn Way, Hunslet Industrial Estate, Hunslet, Leeds LS10 1BY Contact: Caroline Bartrop Tel: 0113 277 3001

FRESH-PAK CHILLED FOODS 1 Waterside Park, Valley Way, Wombwell, Barnsley S73 0BB Contact: Mike Roberts Tel: 01226 344850 Fax: 01226 344880 FRIDAYS Chequer Tree Farm, Benenden Rd, Cranbrook, Kent TN17 3PN Contact: Bridget Friday Tel: 01580 710250 Fax: 01580 713512 Accreditation body: BSA

FSC Cheddar Business Park,Wedmore Road, Cheddar, Somerset BS27 3EB Contact: James Simpson Tel: 01934 745600 Fax: 01934 745631

FUTURA FOODS UK LTD. The Priory, Long Street, Dursley, Gloucestershire GL11 4HR Contact: Jo Carter Tel: 01666 890500 Fax: 01666 890522

GALLIANCE UK LTD Hilliard House, Lester Way, Wallingford OX10 9TA Contact: Simon Walker Tel: 01491 833010

GLENDALE FOODS Cobdon Street, Pendleton, Salford M6 6WF Contact: Chris Bates Tel: 0161 743 4114 Fax: 0161 743 4112

GROTE COMPANY Wrexham Technology Park, Wrexham LL13 7YP Contact: Paul Jones Tel: 01978 362243 Fax: 01978 362255

HARVEY & BROCKLESS 44-54 Stewarts Road London SW8 4DF Contact: Tina Alemao Tel: 0207 8196045 Fax: 0207 8196027 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 INSURANCE PROTECTOR GROUP B1 Custom House, The Waterfront, Level Street, Brierley Hill DY5 1XH Tel: 0800 488 0013

JACKSONS BAKERY 40 Derringham Street, Kingston upon Hull HU3 1EW Contact: Commercial Team Phone: 01482 301146/07747 612527 JIFFY TRUCKS LTD 26 Jubilee Way, Shipley West Yorkshire BD18 1QG Tel: 01274 596000 Contact: John Briggs

JURA PRODUCTS LTD. Vivary Mill, Vivary Way, Colne, Lancashire BB8 9NW Tel: 01282 868266 Fax: 01282 863411 Contact: Roger Heap

LEATHAMS LTD 227-255 Ilderton Road, London SE15 1NS Contact: Des Hillier Tel: 0207 635 4000 Fax: 0207 635 4017

MARIMBA WORLD CHOCOLATE 6 Borehamgate, Sudbury, Suffolk CO10 2EG Contact: Brad Wright Tel: 01279 714527 MILLITEC FOOD SYSTEMS LTD. Woodhill Industrial Park, Nottingham Lane, Old Dalby, Leicester LE14 3LX Contact: Richard Ledger Tel: 01664 820032

MISSION FOODS EUROPE LTD Renown Avenue, Coventry Business Park, Coventry CV5 6UJ Contact: Karina Sprigg Tel: 01527 894256 Fax: 02476 676660 MOY PARK LTD. 39 Seagoe Industrial Estate, Craigavon, County Armagh BT63 5QE Contact: Mark Ainsbury Tel: +44 (0) 28 3835 2233

PASTA FOODS Forest Way, Norwich NR5 0JH Contact: Stuart Mills Tel: 01493 416200

PAUWELS UK 1st Floor, Axiom House, High Street,Feltham, Middlesex TW13 4AU Contact: Rees Smith Tel: 0208 818 7617 Fax: 0203 187 0071 PIQUANT LTD Willenhall Lane, Bloxwich, Walsall, W.Midlands WS3 2XN Contact: Julie Smith Tel: 01922 711116 Fax: 01922 473240 Accreditation body: BSA

PLANGLOW LTD The Quorum, Bond Street, Bristol BS1 3AE Contact: Rachael Sawtell Tel: 0117 317 8600 Fax: 0117 317 8639

NEW YORK BAKERY CO. 6-9 The Square, Stockley Park, Uxbridge, UB11 1FW Contact: Angela Young Tel: 0208 283 0500

RAP LTD. Mansel Court, 2A Mansel Road, Wimbledon, London SW19 4AA Contact: Martin Beaver Tel: 0208 069 0700

NORSELAND LTD. Somerton Road, Ilchester, Somerset BA22 8JL Contact: Millie Deane Tel: 01935 842800 Fax: 01935 842801

ROMBOUTS COFFEE GB LTD 954 Yeovil Road, Slough Trading Estate, Slough SL1 4NH Contact: Jonathan Wadham Tel: 0845 604 0188

ROYAL GREENLAND LTD Gateway House, Styal Road, Wythenshawe, Manchester M22 5WY Contact: Solenne Labarere Tel: 0161 4904246

SAM BROWNE FOODS Kelleythorpe, Ind.Estate, Driffield, East Yorkshire,YO25 9DJ. Contact: Joanna Frost Tel: 01377 249000 SEARA MEATS BV 2nd Floor, Building 1, Imperial Place, Maxwell Road, Borehamwood WD6 1JN Contact: Valeri Zhekov Tel: 0044 2035358857

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

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 VESTEY FOODS UK 29 Ullswater Crescent, Coulson, Surrey CR5 2HR Contact: Leon Neill Tel: 0208 668 9344 Fax: 0208 660 4640 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

ZWANENBERG FOOD UK LTD (Puredrive Fine Foods/ Taste Original) 36A Causeway Road, Earlstrees Industrial Estate, Corby, Northamptonshire NN17 4DU Contact: Richard Walker Tel: 01536 463000 Fax: 01536 463085


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

LOCAL AUTHORITY CATERING ASSOCIATIONS LACA Administration, Bourne House, Horsell Park,Woking, Surrey GU21 4LY Tel: 01483766777 Fax: 01483751991

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

INTERNATIONAL MASTER CHEF & AUTHOR Tom Bridge, 21 Blackhorse Avenue, Blackrod Village, Bolton BL6 5HE Tel: 01204 695450 or 07889 111256


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

TAMARIND FOODS SPRL Brixtonlaan 2c, 1930 Zaventem, Brussels, Belgium Tel: +32 2 731 69 77 Fax: +32 2 731 69 78 Contact: Frederic Teichmann

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

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

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01291 636333 email:

62 CAFÉ LIFE | JUNE 2019

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

Simply the Best

If you’re looking for high quality bakery products then CSM has a range of fantastic tasting muffins, cookies, doughnuts, shortbreads and flapjacks to suit every occasion and pricepoint that will ensure your customers purchase them time and time again. From bake-off to thaw & serve CSM has a convenient solution for you.

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Freephone: 0800 783 4697 I

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@SnackShowUK | The Snack Show - advert - intro to show - 2019 - International Sandwich & Food to Go.indd 1

14/05/2019 17:06:13