Pizza, Pasta & Italian Food Magazine - April 2024 - Issue 221

Having attended the IFE Show last month, I can con rm that there is a tangible excitement around the Italian food sector in the UK. Dozens of operators were looking to make connections here, presenting an array of superb products and initiatives. The Italian Trade Agency is particularly optimistic – and this is re ected by our bumper ingredients special. Ovens also go under the microscope, while our business operations focus looks at the emergence of QR codes, new franchises, last-mile logistics and so much more.

I’m nally hitting the road and heading to Naples, so I can’t wait to tell you all about it next issue. Ciao!

We cover the latest business acquisitions, reports and insights hot off the press, the chefs of the future and a boozy pizza that’s sure to excite.

Food to Go Conference 2024speakers & programme update

First speakers have been announced for the latest addition to the PAPA industry calendar, the Food to Go Conference 2024.

Organised with the support of the Pizza, Pasta & Italian Food Association, the inaugural event is taking place on Thursday, 27 June 2024, at London venue One Birdcage Walk. Delegates can expect to enjoy presentations from leading industry heavyweights covering crucial topics a ecting the sector. These include:

The ever-changing FTG market:

● Simon Stenning, strategy advisor and futurist

● Nicola Knight, Institute of Grocery Distribution

● Gavin Rothwell, Food Future Insights.

Working towards a sustainable future:

● Andy Cato/George Lamb, Wildfarmed

● Fran Haydock, Greencore

● Joanne Elsdon/Paul Rhodes, Greggs.

Facing up to the challenges of delivery – with industry expert, Peter Backman.

The case for switching away from barcodes – with GS1's Camilla Young.

DISCUSSION

Each themed session will conclude with a discussion forum, where speakers will be able to explore some of the points they have raised.

SPONSORSHIP

If you are interested in supporting the Food to Go Conference 2024 as a sponsor, get in touch with Sandra Bennett on 01291 636348 or by email to sandra@jandmgroup.co.uk.

In the meantime, keep an eye on the home page of the PAPA website at papa.org.uk.

Stunning gures for bread market

Retailers and operators have an opportunity to tap into the £1.2bn rise in the UK bread market over the next two years, according to a new report from bakery supplier Délifrance.

The Prove It: Breaking Bread report predicts the UK’s £7.8bn bread market will grow by 15% to £9 billion by 2026. It states that businesses can take a slice of this growth by embracing evolving trends such as:

● Specialty and world breads

● Products using clean-label and regeneratively farmed ingredients

● The impact of smaller bakeries on the wider market. The report was compiled following a survey of 1,000 UK adults who regularly eat bread, in and out of home. It also makes use of Délifrance’s internal market estimates, insight and external market data and the experience of Harris & Hayes, food

consultants and forecasters.

report looks at

“Our latest Prove It the trends shaping the category, from the continued growth of sourdough to the opportunities across the globe,” said Délifrance marketing director, Stéphanie Brillouet.

“We also take a deep dive into consumer attitudes to bread and examine what drives purchasing decisions and the impact of environmental and economic concerns.”

Among the ndings is how well bread is weathering the economic crisis. Seen as excellent value for money, more than a quarter of consumers cite a drop in household budget as a reason for increasing in-home consumption.

Despite the pressure on spending, quality remains key. More than half of consumers (52%) base where they buy bread on the quality of products sold. Additionally, these consumers are most

likely to shop at independent bakeries

and supermarket ISBs.

“It’s an exciting time for bakery category,” said Harris & Hayes. “Shoppers are responding well to innovation, with regional specialties, snacking and occasion-led bakery representing a signi cant growth opportunity.”

innovation,

As the exclusive UK distributor of leading German oil ltration manufacturer, Vito, Valentine & CuisinEquip has acquired ownership of the business. Having partnered with Vito UK for several years and with directors Iain and Kim looking towards retirement, transferring ownership of Vito UK to Valentine & CuisinEquip was the logical next step.

Valentine & CuisinEquip has supported Vito UK in distributing a range of unique, portable ltration systems to support operators in not only substantially reducing oil costs but also improving the quality of frying oil by prolonging its life.

Iain Addison, former director of Vito UK, said: “Following a blossoming partnership with Valentine Fryers and with the continued success of the business, we are delighted to have o ered our company to Valentine & CuisinEquip.

“Kim and I, along with our fantastic team, partners and customers have built the business up from being just a sole trader importing products in 2006. O cially forming Vito UK in 2008, we’re incredibly proud of the way the company has grown and Vito ltration technology has helped thousands of operators to save money, reduce waste and drive e ciency in the process. In Valentine & CuisinEquip, we’re con dent the business will continue to thrive – the future looks promising.”

Steve Elliott, sales director at Valentine & CuisinEquip, added: “We are incredibly pleased with what we have accomplished in partnership with Vito UK and look forward to continuing its success in the years to come.”

Visit valentinefryers.com or cuisinEquip.com.

Report outlines UK food system risks

Data and insight providers, IGD, have published a report outlining long-term risks to a resilient food system in the UK.

A System Under Pressure: an Overview of Long-Term Risks to the UK Food System is a unique resource to help food business leaders and policymakers understand and articulate the biggest challenges we face. These include talent attraction, climate change, land use, agricultural production and tech.

Communicating the complexity and fragility of the food chain is a challenge that IGD and its stakeholders have discussed at length, and the report forms part of a wider scheme of work to inform, inspire and support in the area of food industry resilience.

Naomi Kissman, social impact director at IGD, said: “Understanding the interconnected risks across the whole food system is challenging and this report seeks to o er support.

“Only when we look from farm to fork, taking a bird’s-eye view of the issues at play, can we build resilience in an increasingly fragile world. Mitigating the risks in this climate of rapid change will require us all to work together in collaboration and that’s what IGD does well.”

“Communicating the complexity and fragility of the food chain is a challenge that IGD and its stakeholders have discussed at length.”

It covers risks relating to both people and planet, addressing themes like:

● Climate

● Agriculture

● Labour and skills

● Cybersecurity

The challenge of attracting new talent to UK food has received greater attention since 2023’s Independent Review into Labour Shortages in the UK Food Supply Chain. The de cit of technical and digital skills in the workforce is also mirrored by a greater need for the food and consumer goods industry to modernise its cyber, logistics, automation and data reporting operations.

The report details the economic issues faced by retailers. Margin pressure and availability continue to be pervasive among the concerns of businesses across the supply-chain, from producers

to retailers, processers, manufacturers and service operators. Geopolitical impacts constitute another chapter, highlighting how con ict in uences supply – from the price of farming inputs such as fertiliser to the availability of shopping basket staples.

As we move into a general election year, food security and climate change will form part of the conversation. The report unpacks the increasing impacts of climate change and the pressure for companies to reach Net Zero targets while meeting reporting compliance.

The age of farmers (42% being over 60) and the new environmental land management scheme, ELMS, will mean that a period of adjustment is expected over the next few years.

Matthew Stoughton-Harris, head of corporate a airs at IGD, said: “We encourage industry leaders to use the chapters of this report as trusted background research when planning and decision-making. As the food industry comes together to solve some of the important challenges of our times, IGD is here to support, driving collaboration and supplying crucial insight that o ers a neutral perspective on these critical topics.”

Super-talented Toque d’Or® finalists revealed

Nestlé Professional has announced this year’s Toque d’Or competition nalists, following an action-packed Heats round which saw 48 students go head-to-head in a series of intense challenges across two days, at The Grand Cookery School in York.

The 12 BOH and FOH students advancing into the Grand Finals are:

Back of House

● Daisy Glasper, Newcastle

● Geraldine Sierra Torres, Westminster Kingsway

● Amy Phillips, Cheshire

● Lauren Laird, Perth

● Ryan Isidro, Westminster Kingsway

● Rohan Bragg, University College Birmingham

Front of House

● Emma Bancroft, Coleg Cambria

● Jasmine Ferdinando, York

● Ashton Eaton-Preece, Loughborough

● Maja Mazurkiewicz, Loughborough

● Dylan Alexander, Ayrshire

● Ryan James, Coleg Cambria

Katya Simmons, managing director Nestlé Professional UK&I, said: “We were delighted this year to host the Heats at The Grand Cookery School, a perfect venue for any budding chef or restaurateur to learn and develop their skills. Guided by our team of expert judges, the competitors set an incredible standard across both days and the high-level of talent on display was truly impressive. Our 12 nalists are in for an incredible experience during Finals Week, so I wish them the very best of luck and, most importantly, to enjoy and make the most of their experience.”

BOH competitors were tasked with replicating a sustainable plant-based main course created by executive chef Tom Booton who, in 2019, became the youngest chef to head up the kitchen at The Grill at The Dorchester.

Booton said: “I was so impressed with the competitors. They carry many of the qualities needed to be successful in our industry. It came down to the smallest of margins which just shows how competitive this year’s cohort has been.”

BOH competitors created a gastro pub style dessert using Nestlé Professional’s range of Branded Dessert Ingredients, after watching a masterclass from Nestlé’s senior confectioner, John Costello, and Cherrytree Bakery’s NPD manager, Martin Hargreaves.   Nestlé Professional’s business development chef, Paul Hawkins, oversaw the BOH competition during

the Heats, o ering his expertise on plantbased diets. And 2023 BOH Toque d’Or nalist, now guest judge, Emily Simkins, supported the students throughout.

FOH competitors served dishes to 48 guests during lunch service across the two-day challenge, together with wine and co ee. Delivering a masterclass in wine and customer service were former FOH Toque d’Or winners, Antonia MacFarlane and Sophie Taylor. Competitors also learned about the complexity of co ee, including how the growing region, grind size and brewing methods can impact the overall taste pro le, in a masterclass delivered by Nestlé Professional co ee training specialists, Aaron Dunn and Jo Walsh.

Joining the judging panel for the Finals will be award-winning chef and restaurateur, Tommy Banks, and winner of the 2023 Gold Service Scholarship and footman at The Royal Household, Jupiter Humphrey-Bishop. Banks said: “The countdown to Toque d’Or 2024 Finals Week is well and truly on. After leaving the 2023 competition feeling inspired by the competitors, I’m really excited to be returning as judge in 2024.”

The Grand Finals are from 21-25 April 2024, with the winners announced during the Awards lunch on Friday 7 June 2024. This year’s winners will go to Switzerland, where they will delve into Nestlé’s origins and Swiss heritage as they visit the company’s headquarters and the famous Nestlé chocolate factory.

FEATURING

Pizza Punks reveal the Prawnstar Martini

The unlimited-topping, San Franciscan sourdough pizza independent, Pizza Punks, has revealed a new collaboration with Sauce Shop. Pizza Punks has partnered with the awardwinning condiment brand and fellow rebel to bring an all new special to their menu for spring, the Prawnstar Martini Pizza.

Sauce Shop has been in operation for almost 10 years. From a husband and wife’s home kitchen setup in the evenings and weekends, to a team of over 40 foodies cooking 60,000 bottles every week at their factory in Nottingham. Both Sauce Shop and Pizza Punks know how important sauce is to a meal; the collaboration combines popular sauce avours which perfectly compliment Pizza Punks’ sourdough base.

The uniquely created Prawnstar Martini Pizza is coated in Sauce Shop’s signature Bu alo Hot Sauce which has been infused with Pizza Punks’ house vodka. This sits on the ultimate thin and crisp base with a deliciously chewy and thick crust. The special is then topped with classic mozzarella, butter ied prawns and freshly prepared ranch cream cheese, infused with Sauce Shop ranch mayonnaise, before it’s seasoned with ingredients including chilli akes, chives and pickled celery.

Disruptors of the pizza scene, Pizza Punks challenge ‘the norm’ with their anarchist and non-conformist nature. For a delicious Martini combination, you can complement the Prawnstar Martini Pizza with a selection of drinks from Pizza

Punks’ cocktail menu, with tipples such as the Smoked Vanilla Manhattan, Coconut Mojito, Sherbert Cherry, or the boozy Dead Punks Society – expertly crafted with Bacardi, Bacardi spice, pineapple, passionfruit, grenadine, lime and re.

Brad Stevens, founder & CEO of Hell Yeah Hospitality Group, commented: “For us, it is about providing excellent quality ingredients, unrivalled levels of customer service and, most importantly, having fun.”

Until mid-May, the limited edition pizza will be available across all Pizza Punks venues in Glasgow, Belfast, Newcastle, Durham, Leicester, Nottingham, Leeds and Liverpool.

Normann joins AutoQuotes platform

Exclusive Ranges has announced that blast chillers from Normann are now available on the AutoQuotes platform.

The move, by the renowned Italian manufacturer of cutting-edge blast chillers and freezers, provides customers with an e cient way to access and specify its products for their projects.

AutoQuotes, a leading platform for data analytics and quotations in the foodservice equipment and supplies industry, simpli es the quotation process by connecting manufacturers, distributors and consultants in a single platform. With the inclusion of Normann blast chillers, users can now easily search and select these refrigeration units into their projects and quotes.

Normann’s range is designed to meet the demanding needs of commercial kitchens, with the chillers ensuring rapid and uniform cooling of food, preserving quality and extending shelf life. Features such as blast chilling, shock freezing,

pre-cooling, thawing, sh sanitising and ice cream hardening can be found in the Normann Entry and Nortech models, while the Normann Plus line also includes pre-heating, low-temperature cooking, retherm, proo ng, cabinet drying and sanitising.

“We are delighted with this collaboration to integrate Normann’s range into the AutoQuotes platform,” said Trevor Burke, managing director of Exclusive Ranges. “This partnership aligns with our commitment to provide innovative solutions for the foodservice industry. Using AutoQuotes, our customers can now e ortlessly specify and procure Normann blast chillers, saving time and ensuring they have the best equipment for their needs.”

To access Normann blast chillers, available through Exclusive Ranges, on AutoQuotes users can simply search for ‘Normann’, ‘Exclusive Ranges’ or browse the refrigeration category.

In addition to joining AutoQuotes, Normann has just upgraded its designs and moved its entry-level models to the natural R290 refrigerant, otherwise known as propane, which is a cleaner and better for the environment option. Its Nortech and Plus ranges have been moved to the non-ozone-depleting, non- ammable, zeotropic (R452a) blend designed to serve with a 45% lower GWP (Global Warming Potential) than the previous gas used.

Welbilt taking TotalCare of customers

Welbilt TotalCare has launched, providing support and service for its commercial equipment portfolio.

Running at optimal levels, reducing downtime and prolonging the life of commercial kitchen equipment, the new Welbilt TotalCare Service Packages aim to o er wraparound support to customers with options that deliver 24/7 service responses, nationwide support from Welbilt trained engineers and approved service partners, plus planned maintenance visits and more.

Perry Breen, Welbilt regional technical service manager – UKI and Northern Europe, said: “With one of the most comprehensive commercial kitchen equipment portfolios in the UK, launching Welbilt TotalCare to the market makes absolute sense. We can ensure our customers’ equipment is protected with our nationwide packages

that o er three tiers of support, including priority response from our trained engineers and trusted partners, inclusion of spare parts and even a scheduled annual maintenance service.

“All of this helps to provide peace of mind that Welbilt is just a phone call away and any equipment issues can be resolved speedily, reducing downtime and extending the life of equipment. As the industry prepares itself for another turbulent year, the Welbilt TotalCare Service Packages o er peace of mind that equipment is looked after, and our team is on hand to help.”

O ering three levels of support (PLUS, PREMIUM & ULTIMATE), the packages are available now for new purchases and can even cover existing Welbilt equipment, subject to a service inspection.

Message totalcare@welbilit.com.

Ghedini and Bottura create dream team at Oro

Hotel Cipriani, a Belmond hotel, has announced the arrival of chef Vania Ghedini, who returns to Italy to join the Michelinstarred Oro as head chef after a ve-year hiatus with the Alajmo brothers at Sesamo in Marrakesh. Alongside her is acclaimed visionary chef, Massimo Bottura, as culinary creative director.

Ghedini will relaunch Oro for the season 2024, introducing exciting menus that celebrate the local produce the wider region has to o er. The two will work on the development of the menu, mixing creativity and international in uences with the traditions of the cuisine from the Venetian lagoon.

Ghedini said: “My cuisine is the continuity of culinary practices transmitted by great masters, who taught me the value of this art and the importance of culture and knowledge. We will start from these foundations, from the territories where I have lived in recent years, from Venice and the heritage of the lagoon to create authentic and distinctive dishes.”

“Hotel Cipriani is a perfect movie set that has rightly retained a reputation as the

embodiment of enduring Italian luxury and elegance since it rst opened over 66 years ago,” said Bottura. “It’s been a journey of constant evolution, melding in part the graceful art of service with exceptional food and drinks over the decades. Restaurant Oro, with its stunning views out over the lagoon, is the present-day epitome of this journey and Vania and I are excited to be part of this latest chapter.”

“Massimo Bottura’s creative vision, combined with Vania Ghedini’s passion for cooking, will establish Oro as a gastronomic destination in Venice and the world. I thank them both for accepting this challenge and wish them all the best,” commented Christian Boyens, vice president & divisional leader Southern Europe, Belmond.

PAPA Industry Awards

P13 Awards dinner

P14 Become a sponsor

P16 Pizza Chef of the Year launch

7

Become a sponsor

For more details on how sponsorship can help you make new connections, contact Sandra Bennett on 01291 636348 or email sandra@papa.org.uk

The PAPA Industry Awards are the highlight of the Pizza, Pasta & Italian Food industry calendar.

The PAPA Awards are a veritable who’s who of key names from across the industry, with senior figures from major retailers such as Aldi, Co-op and Tesco, and high-street chains including Zizzi, Prezzo, Domino’s and Pizza Pilgrims, as well as leading suppliers and manufacturers.

Combined with offering fantastic exposure for your brand, being front and centre as a sponsor provides you with a head start in making connections during the judging process and at the Awards Dinner.

David Staiano from GCL presenting to Zizzi Freiberger’s Matt Whitwood with Co-op

Kevin Peacock from Danish Crown presenting to Aldi

Stateside Foods’ Phil Goodall with Tom Fitzgibbon Casual Dining’s Steve Herring with Domino’s

Conveni’s Noel Reidy with Prezzo

The challenge is on once again as Pizza Chef of the Year returns for 2024. Will reigning champion Brigi Stamber retain the title or do you think you can claim the crown?

This competition stands head and shoulders above the rest by testing the chef’s creativity in making use of specially selected ingredients from our sponsors.

Head judge, Theo Randall, had this to say at the conclusion of the 2023 event. “Every year, I can’t wait to see what pizzas are placed before me. The entries were unbelievable.

“I am always wowed by the diversity of flavours, textures and toppings, including some delectable vegetarian ingredients that impressed.

“Even after 25 pizza slices, I remembered the very first one I tasted – Brigi’s incredible Return of the M.A.C.”

Enter Now

If you think you’ve got the skills to elevate your pizza game above the rest, visit www.papaindustryawards.co.uk and register to enter.

Sponsored by

The best in the business

Our Pizza Chef of the Year offers some insight into the perfect recipe for oven success.

DESERVED RECOGNITION

If there’s anyone who understands the importance of an effective oven in the kitchen, it’s the uniquely talented Brigi Stamber of Pizzaface in Brighton. Crowned 2023 Pizza Chef of the Year at the coveted PAPA Awards, she has worked with a range of equipment.

“Styles have changed a lot. Casual dining became ‘trendy’ – people are more interested in good quality pizza. When I first started in the industry, the oven I used was still stone and you had to hand turn the pizzas. It was a lot of hard work on weekends. Today, we are using a rotating pizza oven. The equipment has become easier to use, which is great to see.”

It was at Pizza Pilgrims in Camden where Stamber displayed her outstanding skills, delivering a sumptuous ‘The Return of the M.A.C’ in the Whitworth Bros. Flour ‘Chef’s Special’ category that wowed the expert judging panel. A combination of vegan cheese ingredients, Panko breadcrumbs and mixed herbs gave her the top prize in an incredibly competitive contest. And, of course, oven knowledge and instinctive timing were crucial.

“In my opinion, the oven is the heart of the kitchen,” continued Stamber. “It is so important to have the right one to make quality pizza. I would say its integrity is the same as the dough. With a better oven you can keep the consistency when cooking during busy periods as well.

“Customers expect the same high standards on Monday lunchtime as peak Saturday evening! When you

“I recommend plenty of research. There are hundreds of ovens and companies out there. A patient approach is also important.”

cook a few hundred pizzas in a few hours, it is down to the oven to keep the heat level. If the oven/stone is cold, it takes longer to cook and pizza will be dry. Of course, I am talking about modern-style and Neapolitan. It is completely different for pan pizzas, as the temperature has to be lower.”

SPICE OF LIFE

Being able to appreciate the subtle nuances of the tools at your disposal is a priority for operators. Technology is always advancing, but the size, scale and expense of ovens are key considerations. There isn’t a one-size-fits-all approach.

“I have been lucky enough to use electric, gas and woodfired – which we built from scratch ourselves for our pizza van. I have worked with stone-base ovens, and we currently have a rotating base gas-fired version in all our shops.

“Each experience has taught me skills and the variety of ways to cook pizza. The hardest one for me is the wood-fired, as you need to pay such close attention to maintain the correct temperature. It took me a whole summer to learn it properly!

“We upgraded in Pizzaface to rotating, because we wanted to improve the consistency of cooking and reduce the pressure on staff during evenings/weekends. On a busy night, you still have to move the pizzas, but this oven has an under burner as well as a booster on the flame, which makes a huge difference.”

The ability to move quickly is vital at Pizzaface, where there is a selection of both traditional and exotic dishes. It’s been around for 15 years and is an established part of the South Coast community, with sites in Hove, Kemptown and Worthing.

PREPARATION IS EVERYTHING

Stamber says it’s essential for any new operator, or one looking to expand, to have a clear direction in mind when it comes to selecting the perfect oven.

“Basically, you need to decide which style of pizza you want to make – so, I highly recommend plenty of research. There are hundreds of ovens and companies out there now. My heart is definitely set with wood-fired, because of their efficiency. But gas-fired is also easier to handle. You just set it in the morning, then it will remain the same throughout the day.

“A patient approach is also important. A common mistake is that chefs don’t take their time when learning about the oven.

OVENS

You cannot underestimate the importance of preparing the pizza correctly.”

Consumer expectations are on the rise, with more people learning cooking skills in their own kitchens and gardens.

“I think home pizza ovens are great for this industry. With this kind of access, people now realise how much work actually goes in to serving pizzas. I have had many customers come in and tell me how they are learning new skills and how tricky it is. I feel like the sector has certainly benefitted from that.”

And while Stamber herself is always learning, she was delighted with the PAPA Awards recognition last year.

“I am still in shock! It has been such an incredible experience and I am so grateful to the organisation and judges. It made all the hard work and learning in the industry worth it.

“Additionally, winning has helped me find my style, pushing me to work harder – and not being afraid to think outside the box. Since then, I have partnered with different companies, using new products and making some of my own. I can’t wait for this year’s competition, as I have some exciting ideas!

“I’d like to focus on plant-based and vegetarian. Also, sustainability is a priority for me and the business, especially within hospitality. Luckily, Bertie (Pizzaface owner) shares the same values, and this is what we are focusing on together, aligned with incredible vegan brands and restaurant collaborations. Keep your eyes open for that later this year!”

Knowledge is power

Consumer expectations are changing, while technology keeps on evolving. Product director at Jestic Foodservice Solutions, Michael Eyre, tells us more.

You’ve been in the industry a long time. How has the oven sector changed? Pizza has been a popular consumer choice ever since it became a fixture on our high streets a few short decades ago. It’s great value, works brilliantly for families and friends, can be scaled up to a night out or make for a convenient treat at home. It’s one of the few options that seems to work for everyone. But recently we have seen a shift in how it is perceived, positioned and prepared.

There is a wider variety of outlets offering more choice than ever, from artisan wood-fired through to traditional, US-inspired deep-pan options. The market has changed to offer the same great value, taste and convenience, but in a range of formats and occasions that better suit current lifestyle trends.

Pizza seems to be bulletproof in terms of popularity. Has the in-home market changed the sector markedly?

It has contributed to the changes we’ve seen in the past few years – and certainly post-Covid, where people potentially bought a consumer oven and started experimenting at home. It’s helped to boost awareness outside of traditional avenues. While enthusiastic home cooking has increased, I firmly believe that much of the shift has been down to consumers being better educated about pizza. They simply know a lot more about the category and what they

like, while understanding different styles and regions, alongside more artisan toppings. A lot of this has been driven by social media and food accounts. If they can cook it at home, so much the better – but even if they can do a decent job, they genuinely can’t replicate the years of experience and knowledge that operators can deliver.

From chains to independent operators, restaurants and takeaways operate at a scale and pace that can’t be properly replicated at home, but which – if done right – can make a significant benefit to the business if the power of social content is harnessed properly. We’ve all seen the queues that pop up once an outlet starts to gain presence on Instagram or TikTok. And most of the time, the queue is only there because the pizza is genuinely great.

How should a new operator assess the best oven for a small to medium-sized business?

The most important message is that one size doesn’t fit all – either in terms of equipment or style, menu choice or any other aspect. Having worked in this channel for almost 25 years, we see ourselves as experts in pizza. And alongside our portfolio of amazing ovens and other equipment, Jestic also has an experienced culinary team which is out in the market daily, identifying trends and sharing them with customers nationwide. Whatever your location or size, Jestic can offer industry-leading

brands, as well as menu advice on how to best meet the needs of customers.

In such a market, aftercare is crucial. How have you evolved your offering? We couldn’t agree more. The worst possible thing is to sell an oven, then just walk away, leaving the operator to their own devices. In the same way that our culinary team advises on choice and menu development before purchase (as well as ongoing support to ensure operators make the most of their investment), Jestic Technical Services has a dedicated network of skilled technicians to help maintain, service and repair, ensuring total peace of mind. Whether as part of a service contract or one-off emergency, we aim to make sure that in the event of a

breakdown, your oven is operational as quickly as possible. But keeping them well maintained ensures that problems are minimised.

Could businesses be doing more in terms of efficiency?

I think every operator knows its own business best, and we also see a huge amount of innovation and creativity coming out of individual kitchens. Our culinary team takes great inspiration from this, which we hope to share with the rest of the channel so that the whole category expands and develops. In terms of efficiency, it’s really a case of ensuring the correct decisions early and using the right tools for the job.

For more than 30 years, Wood Stone has offered engineering excellence, exceptional performance and the best in construction quality. Its range of traditional stone hearth ovens is perfect for the finest traditional experience.

However, we’ve already seen that the market is evolving to require other options which can deliver this Neapolitan-style quality but in a smaller footprint – with greater fuel flexibility. The all-new Alfa Pro Quick range of high temperature, wood-fired ovens are a visually appealing, simple to operate, durable and speedy option, perfect for a range of locations. From the compact and lightweight Quick 2 which can deliver high cooking performance in limited spaces and serve up to 40 pizzas per hour, to the larger Quick 6, with a capacity to create more than 70 an hour.

The Quick 4 can serve 50 pizzas per hour, requires no masonry installation and can be ready to use on the day the customer takes delivery.

The Alfa Zeno electric pizza oven series easily matches the performance of Neapolitan wood-burning counterparts, using advanced technology and without any flue restrictions. Thanks to the optimisation of the heat inside the cooking chamber, it quickly reaches and maintains working temperatures. The ovens cook an authentic pizza in just 60 seconds. Available in two sizes – the Zeno 4 and 6 – with an innovative, fiveinch, full-colour touch screen and digital temperature control for simple precision.

Finally, we have two higher-volume brands in our portfolio. EDGE conveyor ovens offer reliable simplicity and the latest tech, so any member of the team can create fantastic pizza. Available in a wide range of sizes – as well as electric, gas and LPG fuel options – every oven includes delivery, installation and full training, as well as a five-year parts warranty. Perfect for any busy kitchen, the EDGE 3240G has a 32” wide belt and 40” long cooking chamber and features

touch screen operation, with convenient clean down and quality components.

Swedish brand Sveba Dahlen is one of the biggest manufacturers in the category. With a wide range of dough manufacturing equipment and ovens, it has a model to suit every operation. For higher volume, Sveba Dahlen’s range of high-volume electric deck ovens provide the ideal foundation to serve perfect pizza. Each one features a precision heating element for temperature consistency throughout, plus highperformance insulation to retain heat.

Has it been a struggle to manage economic challenges?

Rising energy prices and ingredient costs, and loss of access to established supply chains through increased regulation, all play a role in making daily life just a little more difficult for operators. Pizza is, however, resilient. Even at its most artisanal, the price of entry to the market is reasonable, so consumers often stick with it, when perhaps they make other choices around casual and fine dining. The equipment in the current Jestic portfolio is also

energy efficient and can help minimise both usage and cost. We also have a fully equipped test kitchen in Kent and Manchester, where operators can get hands-on pre-purchase. And we help with staff training to ensure maximum efficiency. All of these elements provide confidence and boost business.

How do you see the market developing?

Given the changes we’ve seen over the past few years, we are at an interesting stage. Consumers have greater access to better pizza, more easily than ever before. We’re not worried about too much pizza – is there such a thing? –because it’s an evergreen category, but we do expect to see operators having to work harder to make bigger gains. Consumers who know more also demand more. Menu trends, topping choices and styles will see a lot of additional personalisation – potentially even down to dough type specification. Whatever happens, it’s certain to be great fun tasting all the innovation across the pizza world. Visit

Scott Duncan, managing director of Unox UK, talks energy-saving equipment and what’s happening next in the sector.

SMART THINKING

We are at a pivotal time in hospitality. Rising energy costs have significantly impacted operations – but also created opportunities. With the combination of smaller kitchens and finding, as well as retaining, skilled staff, Unox predicts a shift towards data-driven solutions, especially around sustainability.

By embracing technology, businesses have a stronger chance of streamlining their process, reducing energy consumption and managing people. At Unox, we wanted to provide a new type of oven – one that chefs utilised more as a sous chef, rather than an appliance. This saw the introduction of our X-Generation range.

With two unique models – CHEFTOP-X™, designed specifically for foodservice, and BAKERTOP-X™ to change the game of baking – this range features ingenious functions that literally get smarter after every use, thanks to built-in tech.

By having streamlined processes in place, operators can significantly reduce their carbon footprint. One example is the Unox X-Generation combi ovens, designed and manufactured

to minimise a kitchen’s environmental impact, both during production and particularly when in use. It’s complete with functions including SMART.Energy – a system capable of reducing and optimising consumption and CO2 emissions, even when the oven is running empty. It provides personalised suggestions on how to be greener while cooking. One example is by warning if the door has been open for too long.

Completed with enhanced insulation technology to further limit heat loss and it makes CHEFTOP-X™ and BAKERTOP-X™ one of the most efficient cooking solutions on the market. For added convenience, they include the automatic PRESURE.Klean washing system. Together with intuitive suggestions, it lets a kitchen preserve water and detergent and neutralises scale build-up with the RO.Care integrated resin filter.

GETTING CONNECTED

Now, more than ever, business owners need to evaluate their processes – from cooking in combi ovens to cleaning them.

Is there a better way? How can your appliances both

enhance and support the team? Decision-makers will inevitably reach a fork in the road because, ultimately, we need our solutions to be smarter as the diameters of the kitchen space get smaller.

It’s become apparent that kitchen management is key. Moving with the times and technological advancements seen across other sectors, our engineers continue to deliver solutions for caterers – like our recently launched Data Driven Cooking (DDC) 2.0. This software delivers effortless oven management – from an individual kitchen to an entire estate.

Connectivity is now a given. However, few platforms can compete with the DDC 2.0. Created from genuine customer feedback, it takes connectivity and remote monitoring to a completely new level. The software helps customers turn data into actionable strategies.

From driving consistency through automatic menu updates to the ability to detect underperforming units, and setting goals and targets to improve, DDC 2.0 is a ground-breaking step forward in kitchen technology.

Visit unox.com.

Full steam ahead for Express train OVENS

Rated as the 96th-biggest grocery brand, with £114 million in retail sales and over 50 products sitting on the shelves, Pizza Express understands the importance of quality equipment. Its top-selling products are available in upwards of 4500 stocking points, so it’s key for the business to work closely with manufacturing partners to successfully deliver into retail. As with its restaurants, the dough and ingredients used are essential to consistent delivery.

Heathrow Express has also unveiled what it calls ‘the world’s first moving pizzeria’, in partnership with the business. One of the rail operator’s train carriages has been renamed The PizzaExpress, as the new service also includes a ‘push for more Dough Balls’ button at each carriage table. The Pesce D’Aprile pizza is also a fresh innovation.

“Our ovens are the only cooking appliance in our kitchens and need to deliver all of the time and every time,” said a Pizza Express spokesperson.

“Although from the same manufacturer, we use two models of ovens in our pizzerias, both producing the same result. Those ovens have been selected to provide the best cook across all our

recipes, delivering the optimal quality at reduced cooking times.

“But you have to start with quality ingredients and the correct equipment, ensuring that the selected oven delivers the required results. Look after it! Clean it daily and service regularly. A wellmaintained oven will last a long time and pay itself off in a relatively short period of time. And consider the energy usage – by working with the manufacturer and reviewing operational processes, there could be some savings to be made.”

Keeping ahead of the curve means looking out for technology that can improve cook quality, reduce preparation

time and energy consumption, while remaining operationally easy to use. But the thing that really matters is what the public wants.

“Good flavour and texture are key, but it depends on personal preference. From an American-style base, which is thick and chewier; to a Neapolitan pizza, with a longer fermentation period, cooked in hotter ovens, creating an airy crust; or thin and crispy like the type of pizza generally found in the north of Italy.

“A good strategy with suppliers is key to forecasting and mitigating cost increases. It is also important to be aware of other options on the market.”

UNOX MOVING MOUNTAINS TO FUNDRAISE

As a long-term partner of The Burnt Chef Project, leading equipment manufacturer Unox has raised thousands for the industry-related cause. Now, in a challenge that will take fundraising to new heights, Unox UK has announced ‘Moving Mountains for Mental Health’. A gruelling challenge to carry a professional combi oven to the summit of Ben Nevis, the highest point in the UK. From 28-30 June, a team from Unox UK, along with select partners, will be joined by a qualified mountain leader team to scale the 4413ft mountain. The climb is significantly more difficult by having to carry a Unox CHEFTOP-X – a 150kg professional oven – to the top. Moving Mountains for Mental Health is Unox UK’s latest fundraiser for The Burnt Chef Project. Aiming to raise £10,000, Unox is offering partners a chance to sponsor the challenge, while also asking for donations from customers, suppliers and stakeholders. Unox SpA, the parent company of Unox UK, has agreed to match donations,

pound for pound, meaning everything raised by the UK team is doubled.

Announced at ‘Love Hospitality’, The Burnt Chef Project’s gala dinner in London, Unox UK has worked with professional mountain guides to plan the route, with a bespoke frame from the team at Mills Engineering Services Ltd, with materials funded by Lee Denning of Food Machinery Services Ltd.

Leading the challenge internally, Tom Bentham, key account manager at Unox UK, said: “Moving Mountains for Mental Health is something we’re committed to doing as a business. Supporting the incredible work of The Burnt Chef Project, Unox UK has not only been a faithful fundraiser but has also invested in the tools and support services from the project for our internal team.

“Moving Mountains is a challenge requiring our team to pull together as one as we take our latest combi oven to the highest point in the UK – a true feat of endurance and determination.”

Joining the challenge team, Kris Hall,

founder and CEO of The Burnt Chef Project, added: “To have the ongoing support and commitment from a highprofile brand such as Unox is something we’re incredibly grateful for at The Burnt Chef Project. To take an oven that weighs in at more than 150kg to the top of the UK’s highest mountain is incredible and something that, to my knowledge, has not been done before. With a fundraising target of £10,000, the support from Unox UK will go a long way to helping us support those experiencing mental health challenges, provide training to businesses and reduce the stigma around mental health in the hospitality profession.”

RECOMMENDED BY HETAS AND CEDA

Chimney fan for pizza ovens removes smoke and bad odours

In many restaurants, the wood-fired catering equipment is situated near a high-capacity extraction canopy for the stoves. This can interfere with the natural draught in the chimney of the wood-fired oven or open barbecue fire and cause smoke to be drawn out into the kitchen. The result?

A kitchen full of smoke and unsanitary particles.

The Exodraft chimney fan ensures an optimal draught in the chimney, resulting in a kitchen and restaurant without smoke and bad odours.

At the same time, the fan ensures that you always have a consistent draught which helps create consistent cooking results.

Find out more and watch our case video at:

www.exodraft.co.uk/pizza

Often due to the positioning of the pizza oven, long horizontal complicated flue runs will be required to take away the smoke. The Exodraft chimney fan will allow complete flexibility in the positioning of the oven.

Versatile base, no trouble

Pan’Artisan’s latest gluten free range offers invaluable foodservice flexibility.

NUTRITIONAL FUNCTION

Diagnosed at any age, coeliac disease affects roughly one person in every 100 – and only around a third are ever diagnosed. This autoimmune condition caused by an adverse reaction to gluten can have a profound impact. Those with many other conditions, including non-coeliac gluten sensitivity, also need to follow a gluten free diet – and it is estimated that at least 10% of UK consumers are doing so [coeliac.org.uk].

“Consumer awareness regarding nutritional function has increased and a marked rise in interest in gluten free products is evident, with the number of gluten-intolerant diners rising,” said Charlotte Perkins, commercial manager, Pan’Artisan Ltd.

“Latest figures from Statista reveal 8% of UK consumers follow a gluten free

diet, and in recent years, diners’ growing awareness around dietary needs and health and wellbeing food choices has prompted increased demand for not only gluten free, but meat free and gourmet pizza. As a result, caterers and consumers have benefitted from better quality, innovative food products that address these specific dietary requirements and more.

“Pan’Artisan’s new gluten free base provides caterers with a convenient and flavourful option for an inclusive menu. Our aim has always been to produce premium quality, while addressing a wide range of dietary needs without compromising taste, texture or quality.

“It’s often noted that gluten free pizza bases can be tougher than a traditional thin base, but our newly launched gluten free base redefines this and draws on

our Italian heritage to offer an incredibly light, fluffy texture. These bases are made in the UK from an Italian blend of premium ingredients, including rice flour. They also have low salt content, under the government guidelines.

“We aim to deliver on-trend, versatile, Italian-inspired bakery products that not only taste delicious, but also provide catering operators with convenient and exceptional quality menu staples that support an inclusive food offering for a myriad of diet types.”

QUEST FOR AUTHENTICITY

Pizza is certainly on a culinary journey of becoming a healthier and more flexible option.

“It is highly adaptable, can easily be tailored to suit many diets and therefore result in wide-ranging nutritional values,”

continued Perkins. “Although relatively simple and quick to prepare as a menu item, with a little consideration to the toppings and bases used, the end result can produce a truly versatile offering. The fact there are many different types of gluten free pizzas on the market now reveals its huge popularity.

“We are looking to redefine the base in relation to quality – especially gluten free, which have had a reputation for being tough and chewy. In no way are we trying to replace the authentic Italian base, but ensuring that it drives the highest quality and best taste for all consumers.”

Pan’Artisan work with a trusted partner to produce that authentic, Italian-style pizza base, tailored to its exacting specifications. No detail is spared to achieve the perfect texture, taste and cooking performance.

“We have had a great response to the gluten free pizza base. Our customers

INGREDIENTS

remark how they are unable to tell the difference between the gluten and nongluten versions! It’s a welcome addition to a caterer’s repertoire as it provides a solution for an inclusive menu.

“Producing a gluten free pizza from scratch requires a controlled environment, ensuring there can be no cross-contamination with possible allergens. Strict hygiene practices must be observed, with dedicated workspaces and equipment – not something many operators are able to ensure, so a readymade product such as ours offers a huge advantage. The key to a successful pizza base is good manufacturing processes that use high-quality ingredients, attention to fermentation procedures, and cooking performance that ensures consistent results.

“The beauty of our base is that it should be treated on a par with any of our other mainstream bases – the taste, texture and baking qualities offer the

same high standards as the rest of our range. Its versatility means chefs can exercise creativity and use a multitude of toppings, addressing current trends or any dietary requirements.”

With regular trips to Italy and a key focus on marketplace trends, Pan’Artisan is always looking for new additions.

“We constantly benchmark our products against others on the market and undertake weekly testing to ensure we have the consistent quality we have become known for,” concluded Perkins.

Pan’Artisan’s frozen, Gluten Free pizza bases simply need defrosting at room temperature until fully thawed before topping and baking at a recommended oven temperature of 330-350°C. Cooking times will vary depending on oven and toppings used. Pan’Artisan’s Gluten Free bases are available in a 12” size, with 22 units per case. Find out more at panartisan.com.

Tel: 01933 441000

Email: enquiries@whitworthbros.ltd.uk

From the expertise of MULINO CAPUTO , the perfect flour for creating AIRY and fragrant CRUSTS .

Katering for everone

The new KaterBake range from Central Foods means all occasions are now on the table.

RANGE OF OPTIONS

Whether thick or thin, Neapolitan, New York-style, gluten-free or sourdough, the pizza base is going through its own unique evolution. Customers have a greater understanding of cooking processes, with many experimenting in their own kitchens and gardens – expect a surge of interest in summer.

So, frozen food distributor, Central Foods, has launched five new bases for the foodservice sector. The KaterBake range is available in a variety of sizes, suitable for vegans and vegetarians. It includes thin and crispy and soft and fluffy options, plus a rectangular pizza which is ideal for larger-scale catering.

MD of Central Foods, Gordon Lauder, said: “Pizza is a big favourite – and we are very pleased to be extending our KaterBake range of products. The frozen pizza bases are low in fat and salt (below PHE 2024 targets), with no added sugar, and made to an authentic pizza recipe with no artificial flavours, colours or preservatives. And with a size for all occasions, we hope they will be a hit.”

Pizza and pizza bases have always been popular for Central Foods, and more recently there has been strong demand for competitively priced bases for a variety of out-of-home settings.

“The new KaterBake range will work across the catering sector and go down well in a range of places – from schools, colleges and universities through to cafés, bars and restaurants. Pizza remains a key favourite – especially delivery and takeaway – amongst adults and children alike. Our ethos of quality, competitively

priced frozen products help foodservice customers fulfil this demand.”

PERSONALISED OFFERING

As a leading distributor, Central Foods prides itself on being one step ahead. “We offer a range of different bases to suit different foodservice occasions. We are also committed to delivering for our customers’ customers, so we offer gluten free and vegan bases.

“This is aligned with the fact that demand for vegan and vegetarian products has grown considerably over the past few years. Operators can take the plant-based bases, then top them with veggie options or meat ingredients – offering choice to customers and reduced stock holding/paperwork.”

Creating bases is delicate work, so Central Foods partners with experts who have wide experience in development and baking. “They have created low-fat, low-salt pizza bases with no added sugar specifically for us,” continued Lauder. “The KaterBake brand is our own – and we personally hand-pick the bakery items that we offer to ensure they are the best quality, at the right price.”

Founded more than 25 years ago,

the company currently sells to over 180 independent wholesalers, as well as larger national and regional wholesalers. And it’s certainly witnessing a shift in consumer trends. “Post-Covid, no additives, ‘e’ numbers, preservatives, no-added sugar, low salt and fat are all important. There’s definitely a move towards increased consciousness around health and sustainability.

“Operators have introduced different types of base but ultimately soft and fluffy or thin and crispy are most popular. Toppings are more likely to change but margherita and pepperoni are consistent favourites. There may be innovation to encourage interest but at the end of the day it’s all about having a quality base, topped with tasty ingredients.

“For operators seeking an Italianinspired dessert, why not add our Menuserve Strawberry and Prosecco meringue roulade to menus? It provides great plate coverage and holds all day without collapsing (kept chilled). The fresh dairy cream filling contains real Prosecco so customers can enjoy a taste of their favourite tipple in a new format!”

For more info, visit centralfoods.co.uk.

WHEN NATURE BECOMES PERFOMANCE

ZERO COMPROMISES, 100% ITALIAN.

From the experience of Le 5 Stagioni, comes TipoZero Superiore, the flour obtained from 100% Italian wheat, versatile and unique, suitable for all types of dough.

le5stagioni.it/en

Elite ambition

We caught up with pizza chef extraordinaire Marco Fuso, who talked all things flour, the future and how British consumers are becoming more discerning.

MFP Professional Pizza Flour has been on the market for over a year now. How’s the journey going?

It has been incredible and full of challenges. Flour is the main ingredient of pizza, but in the beginning, it was hard to convince people that one made in the UK could perform exactly like Italian counterparts – and taste even better!

People believe that all flour from Italy is made by using only Italian wheat. But many use a small percentage of Italian wheat, just to meet the European standards and declare it ‘Made in Italy’. I was inspired by that and the possibility of perfecting a blend of wheats here in the UK.

What are your plans – with both the flour and MFP Consultancy?

The future is bright for MFP Professional Pizza Flour, as we are growing and improving. We also rebranded the sacks, giving them a more professional look. This is to confirm to customers that we are a young and small company but have a vision. Same flour, different dress!

The consultancy service is open to all operators. We can also do that in terms of a free offering to all those that show interest in trying our flour. We visit their kitchens and show them how to make the dough. There is further help and

support, so they have assistance in case something goes wrong.

Ingredient prices have been on the rise. How have you dealt with this? It’s been hard to run a restaurant with skyrocketing costs. But the good news is that from 1 May, our flour price will go down in line with the price of wheat dropping. We want to support our customers that have backed us in this difficult past year.

What have you learned about the flour business since launching the product range?

As a chef, it’s an amazing experience. Not just because I love making pizza – which is my life, after my family, obviously –but getting into the grinding process is something every pizzaiolo should try to understand. Making Blue/Supreme was challenging, but with Red/Elite, I think I’ve made one of the purest flours on the UK market, as it doesn’t contain any additives or improvers.

When I was creating pizza 26 years ago, I was a very curious beginner –asking some of the most experienced chefs in my city (Lecce) what flour/ brand they were using. They told me it’s not the flour that makes a great pizza, but the chef using their creative skills.

So, I wanted to create a flour that gives any professional pizzaiolo that same feeling. You are making the dough and controlling the key development processes, and MFP Red/Elite was born.

Can you expand on your relationship with Carnevale?

I teamed up with them because while they import lots of produce from Italy, they also love to create locally and work sustainably – fresh pasta, sausages and cheese, pepperoni, etc.

For me as a new business, having a nationwide (mainland only) distributor with six depots that can deliver one or two bags to customers up in Scotland or as far south as Devon, means my flour is available to any pizzeria in the UK that is interested. Their amazing policy is no minimum order and free delivery.

Papa Johns has announced major closures. What are the key reasons?

The cost of running a restaurant is way higher than three to four years ago. On the plus side, I think there’s a pizza revolution, with Brits choosing more of what is considered a really fresh pizza, with quality ingredients. Also, the number of new independent restaurants is higher than say a decade ago, when bigger chains had nearly no competition.

Innovative, gluten free & convenient

With a thriving academy project and new products, Eurostar Commodities continues to push forward.

INGREDIENTS – FLOUR

EXPANDED RANGE

Eurostar Commodities is continuing to outperform, providing premium products for the UK pizza market that are trusted by the nation’s best chefs to provide excellent results. In a year that has seen sales soar, some of the key highlights include the expansion of its range of high-quality premium products for pizza chefs, with the successful launch of its Dough Balls.

Italiana Frozen Dough Balls are made from 100% Italian wheat, type ‘0’ pizza flour. The high hydration dough balls are freshly packed and delivered frozen ready to use in the restaurant or kitchen. They are available in a variety of sizes: 100x180g, 80x240g, 60x340g.

Jason Bull, managing director, Eurostar Commodities, said; “A highlight was the Pizza Academy with Marco Greco, where we shared knowledge and worked together in refining and honing the traditional with the latest techniques. We are proud to be at the centre of quality and innovation to bring some of the most exciting products to chefs around the country from the heart of our HQ in Yorkshire.

The Pizza Academy of Excellence occupies a specially designed educational academy based at Eurostar’s Brighouse headquarters. It will run a schedule of masterclasses, working with the latest Grandi Molini Italiani flours and exploring best practice techniques with

the Neapolitan style pizza, classic pizza and other styles, including gluten free and speciality Italian breads.

ESSENTIAL SELECTION

In its partnership with Grandi Molini Italiani, Eurostar continues to serve some of the UK’s most influential pizza chefs. Grandi Molini Italiani is world renowned for its commitment to quality, innovation and sustainability in flour production. They cater to various sectors including bakeries, pizzerias, pasta makers and food industries, both domestically in Italy and internationally.

Grandi Molini Italiani likely plays a significant role in shaping the dynamics of the Italian pizza flour market, providing a range tailored to meet the specific requirements of pizza makers. This may include different types of flour blends optimised for pizza dough, such as those suitable for Neapolitan-style pizzas, thin-crust or artisanal.

Core products in the Grandi Molini Italiani range include ‘0’ Pizza Italiana, which is a top quality product that delivers superior results. Made from 100% Italian Wheat, this type ‘0’ flour makes a light and fragrant, easily digestible pizza. Especially suitable for deep dish, as well as thin crust, the dough can be stored chilled at 4°C for up to two days. Pizza Italiana is a popular

choice amongst professional chefs.

Grandi Molini Italiani ‘00’ Pizza Verace is a wheat flour ideal for all types of pizza. This soft wheat makes an easily digestible pizza, crispy with a substantial golden crust. Ideal for Neapolitan thin crust, the dough can be stored chilled at

4°C for up to three days. Widely used by chefs, Pizza Verace ‘00’ flour is ideal for Neapolitan thin crust pizzas.

Grandi Molini Italiani ‘00’ Pizza Dorata is made from Italian ‘00’ wheat flour. It is high-protein and produces a tall, soft, delicious crust that works perfectly for

Neapolitan thin crust pizzas.

Eurostar has seen a significant increase in sales of its Gluten Free Pizza Flour since 2023, in a trend where pizza chefs recognise the need for quality flour for people seeking a gluten free alternative.

Pizza chefs featured at the Academy are proponents of Grandi Molini Italiani (GMI) flours. It is one of Italy’s largest and most respected flour mills – another family business operating from the beginning of the 19th century when Antonio Costato started from a small mill on the river Po in the Rovigo area of Italy. Grandi Molini Italiani now produces some of the very finest flour that it exports all over the world.

To find out more about bespoke events and premium products, including the Grandi Molini Italiani range and products for the gluten free market, visit eurostarfoods.co.uk.

Innovation drive from CSM Ingredients

CSM Ingredients – a global player in research, innovation and production of food ingredients, part of the IngredientTech Platform together with HIFOOD, Italcanditi Group and Parker Food Group – has launched Generate, its new incubator of innovative food concepts and business models that aims to bring added value to the industry.

The new brand will specialise in cultivating innovative concepts, aligned with the Ingredient-Tech Platform’s main driver: supporting the sustainable evolution of the industry.

“As an Ingredient-Tech Platform, we are committed to helping shape the future for generations to come. How so? By incubating innovative ingredient systems and breakthrough

business models thanks to our open innovation network which comprises incubators, innovation centres and partnerships with startups and universities,” declared Aldo Uva, CSM Collective CEO.

“As an incubator, Generate was conceived to offer not just products, but also insights, innovation and unwavering support to our clients, both in the artisan and industry worlds,” explained Christian Sobolta, CSM group managing director.

“The first application of the brand will be a vegan snacking range developed specifically to allow traditional German bakeries and corner stores to expand their offering. The potential of this business concept is such that we aim on expanding to other countries soon, including France, Italy and the UK.”

With an increasing number of vegans and vegetarians, and over half of consumers who identify as flexitarians, Germany was selected as the first country to launch the Generate brand. In order to leverage the huge potential of the plant-based sector, CSM Ingredients

worked on developing a new product range specifically designed to support German artisan bakers in expanding their business through a large portfolio of ready-to-sell, plant-based snacks, including sauces and alternatives to Frikadelle, Schnitzel and Steak.

“The way we eat is changing rapidly,” said Stefan Brehm, CSM Group CCO DACH, BNLX, CEE & Nordics. “Through diet and conscious food choices, consumers want to do good for themselves and the planet. Plantbased foods are becoming the new norm and are therefore an incredible opportunity for artisan bakeries to re-establish their role as the go-to store for daily purchases. With our Generate plant-based snacking range, we want to support bakers and traditional stores in keeping up to date with modern consumption trends and expanding their business even more.”

In particular, the plant-based snacking portfolio is flexible and customisable, allowing bakers to adapt their range to the needs of their business and the wishes of their customers.

The journey of Matthews Cotswold Flour is a long and storied one… and there are plenty more chapters to be written.

A touch of magic

SAFE HANDS

Matthews Cotswold Flour is a family business that has been trading grain and milling flour in the region since the 1800s. It is committed to supporting regenerative food sources, developing an unparalleled range of top quality, awardwinning products. It’s Britain’s leading speciality flour producer, boasting a range of over 100 varieties. The belief is that local partnerships, traditional stoneground milling methods and

premium grains make for better baking.

“The approach to great pizza is entirely dependent on which kind you are looking to make,” said Bertie Matthews, managing director. “Although everyone can picture a pizza, there are many different styles to choose from! For example, an authentic Napoli style needs a thin base with a puffy, open texture crust, whereas a Detroit style has a fluffy, thick base with a close crumb structure.

“When looking at what customers want, we decided it was vital that our premium pizza blend be finely milled to create a bright white flour which makes a really smooth dough – it’s high in top-quality gluten which helps absorb more water, plus we added our pizza improver. This helps to relax the dough for easy stretching and to reduce tears. It contains ascorbic acid to aid the oven spring and guarantee air pockets!

“Let’s face it – customers appreciate an authentic base as much as toppings these days. They want to see the best in

every aspect of any meal. Although the debate has been focused on toppings in the past (pineapple or no pineapple!), there’s a demand for flavourful crusts which pack a punch. For a more authentic Napoli-style pizza, a strong flavour and open crumb structure are vital. Great flavour in the crust can be achieved by implementing a longer fermentation period (overnight in the fridge gives great results), by using a sourdough starter for additional addictive flavour and chewy texture, along with top ingredients – like good olive oil or premium flour!”

KEEP IT SIMPLE

Competition is fiercer than ever but the Matthews Cotswold Flour approach is a straightforward one: “We focus on creating the best possible pizza flour. This means not only a good high protein flour but good gluten quality, so the dough has elasticity and extensibility. Pizza makers and bakers choose our

flour because it’s consistent and creates an excellent stretchy pizza dough.

“We have been in business for 112 years now and have worked with restaurants, home bakers and larger bakery organisations for a long time. Being a smaller business, we mostly deal directly with our customers but also now partner with bigger companies – like Bookers, Co-op, Tesco and Waitrose,” said Matthews.

“Initially, the offering 10 years ago was a bit more minimal, with good Italian mills but some more standard British flours. We have focused on our Italian Tipo ‘00’ flour and British Cotswold Pizza Flour and make every effort to not compromise. The best way of testing is to speak to bakers when creating improved blends. They know what they are looking for and it’s been our job to make it happen.”

High-protein wheat is sourced from British farms, although supply issues around soil health could be a future

INGREDIENTS – FLOUR

issue. “We are sourcing from farms using regenerative farming practices that increase soil organic matter, take carbon from the atmosphere and increase natural biodiversity. This means healthier soils that hold more water during dry periods and can provide consistent results in the grain.”

But with pressure on foodservice and hospitality, keeping prices competitive for the consumer, while also considering carbon footprint, is not easy.

“It’s a careful balancing act, as no one wants more inflation. By working directly with farms, we can offer a competitive price with a traceable supply chain. The market has softened in the last six months, and we hope it stays that way.

“We are focused on providing the widest range of first-class speciality flour from regenerative farming sources – used by both master bakers and passionate home bakers alike.”

AN ARTISANAL FEEL

Allied Mills has been milling flour and durum semolina in the UK and Ireland for over 60 years. It now operates three mills, strategically located across the UK to serve these markets.

“Our wheat flour business focuses on industrial bakery, whereas our semolina mills supply across many categories, from pizza and pasta to coating and canning,” said Chris Brown, national account manager, Allied Mills. “The customer base has demanding requirements in terms of product and

processing capabilities, with the market moving away from traditional sliced bread towards more artisanal and ethnic.

“Food on the go is strong, with the sector continuing to expand. The durum semolina market has undergone massive change over the past couple of decades, where retailers have uniquely promoted the provenance of Italian supplied dried and fresh pasta above UK sourced products – this has made trading challenging. Our market has now moved towards the bakery and ingredients sector, so an opportunity exists in the UK for a pasta manufacturer of scale.”

While the technology at Allied Mills generally remains the same, new incarnations of machinery are improving things all the time. Its work with various accreditation bodies over the past decade has pushed standards ever high. “We are sustainability leaders and believe this agenda will change the paradigm in the milling supply chain over the coming decade,” said Brown.

And while it’s been a challenging time, Brown sees shoots of recovery.

“Volatility around ingredients and ancillary services has been welldocumented. We are now in a new phase where demographics have produced additional demand. Flour and semolina remain key ingredients in many staples, while an increasing population and economic pressures will drive demand for the value that these provide. New flour varieties will remain niche but our industry is ready to adapt.”

Something a bit special…

Welcome to PanItaly – a Delifrance bread range set to invigorate and excite UK operators.

ESTABLISHED NAME

Leading baked goods supplier, Délifrance, has revealed its newest bread range, ‘PanItaly’, following a strong increase in demand for speciality Italian food and drink products.

According to research from Délifrance, 40% of consumers prefer breads of the world when at home, and over half seek them out. With consumers looking for experiences beyond the familiar, and Italian cuisine a firm favourite with Brits, Délifrance has tapped into its bread expertise to meet this demand.

Since its creation in France in 1978, Délifrance has been developing bread, viennoiserie, pâtisserie and savoury products for foodservice providers, bakers and retailers in 100 countries around the world. It is proud to be part of the French cooperative group VIVESCIA.

The ‘PanItaly’ range, made in Italy using traditional baking techniques such as Biga, offers superior-quality bread. This allows retailers and operators to easily access this growing market. Featuring speciality products including favourites ciabatta, focaccia and panini, the Délifrance offering not only delivers an authentic taste, but its versatility makes it suitable for several occasions throughout the day.

FEAST FOR THE EYES

Stéphanie Brillouet, marketing director at Délifrance, said: “Much-loved staple foods have a special role to play at times of upheaval and, with consumer budgets under intense pressure, bread offers affordable comfort. With demand rising for speciality loaves, breads from outside the UK give operators the chance to bring further excitement to the bakery fixture and innovation to a menu. This gives suppliers and retailers an opportunity to add further value to the market by meeting demand for more exciting, premium breads.”

“With international travel resuming, people are once again finding joy in exploring and savouring breads from different parts of the world. Consumers who buy and consume Italian bread, whether at home or outside, prioritise freshness, taste and quality. Visual cues are also very important to them, as they are more likely to choose rustic-looking breads.

“The research also reveals that 64% of the bread consumed outside the home during breakfast time is in the form of

INGREDIENTS – BREAD

sandwiches, and this percentage increases to 78% during lunchtime. Italy is a country where cooking is considered an art form, and the cuisine is the most popular type in the UK,” continued Brillouet. With a sense of optimism growing in the foodservice sector, Délifrance is confident its products can tap into this positivity.

“Consumers’ love of bread shows no sign of slowing and, with the UK market forecast to rise 15% in value to £9bn in the next two years, there is a huge opportunity for retailers and suppliers to take a slice of this, aligning with innovative solutions and evolving trends. It is important to craft unique, quality offerings that resonate with changing preferences.

“With PanItaly, we are seizing the opportunity to continue catering in the thriving trade sector, particularly in the realm of sandwich and coffee shops. Our commitment lies in continuously refining our bakery offerings.

“Thanks to an unwavering emphasis on providing solutions and indulgent experiences, we prioritise the integration of key trends into our product development strategies. We position ourselves as leaders in delivering innovative solutions that resonate with our target market.”

For more information, visit delifrance.com/panitaly.

Vibrant on-trend

La Rustichella is changing the UK perception of truffles, with global demand impossible to ignore.

GROWTH SPURT

One Italian ingredient enjoying a surge of interest is the truffle. The global market between 2018 and 2023 is estimated to have expanded at a CAGR of 19%, where Europe is estimated to account for 41% of growth.

Factors include the increasing

popularity of gourmet cuisine and fine dining driving demand among chefs and food enthusiasts. Truffle hunting and tourism are also creating opportunities for growers and suppliers. Throw in innovative product launches – such as truffle-infused oils, sauces and snacks –and you have a perfect storm of success.

However, the UK market structure is quite fragmented, where suppliers are often small and independent – notably The English Truffle Company. Many players are foreign, from exporting countries such as Italy, France and Spain. Going forward, cultivation is shifting northwards amid climate change and the UK is expected to capitalise. The year 2017 was monumental for British truffle manufacturing, as the first ever Black Perigord was cultivated.

Suppliers can also tap into profitable segments by meeting consumer demand for healthy and nutritious meals and gluten free cuisine. The industry has certainly changed over the past decade.

“Prior to about 10 years ago, or maybe longer, there were only a few producers to cater for the elite audience who

consumed truffles,” said Rita Brugnoli, owner of La Rustichella. “They were originally only eaten during special celebratory occasions, such as Christmas, and accessible in the regions where they were grown. But there are now more players in the industry, no longer supplied by just specialist producers.

“But the result of this is that while there is more on the market, there has been a decline in product quality.”

CHANGING DEMOGRAPHIC

La Rustichella has been producing truffle products since 1986, targeting the traditional consumer – professionals in their fifties, as well as the B2B audience of chefs and those associated with buying for hotels, restaurants and quality foodservice operations.

“In response to a growing interest from younger consumers, La Rustichella will be launching a second brand later this year – Be Truffle – catering to those looking for an alternative price point to that associated with a luxury food item.

“The beauty of truffle flavours is that they transcend the traditional cultures/

INGREDIENTS

cuisines associated with any one country. In that sense, truffle represents a true ‘fusion food’. With consumers so open to a variety of cultures, the truffle flavour sits easily within a variety of styles of cuisine,” continued Brugnoli. And this naturally lends itself to innovation.

“While they have traditionally been used within Italian food, I would say there is now a clear shift towards the development of products representing a range of styles, including Chinese and Indian. And it’s no longer just presented in a whole or sliced/pate/oil format. The La Rustichella portfolio boasts truffle honey, crisps, salts, powder, butter and a range of sauces/creams. We’ve even used it to create a wonderful cocktail at a recent event – and are witnessing its use in the cosmetic industry!”

NUMBERS GAME

The sourcing of quality truffles is a unique skill in itself. “You require access to the best trained dogs and hunters. The animals will have been sourced from

specialist breeding lines, with Lagotto Romagnolo – ‘Italy’s truffle dog’ – being a highly prized breed renowned for its superior capabilities.

“Hunters pass down their knowledge of a truffle growing area from generation to generation and this information is highly sensitive, with everyone keen to protect their ‘patch’.”

Truffles are certainly part and parcel of Italian heritage. “It’s well known how the moment of eating is fundamental and solemn for an Italian person,” said Francesca Pia Rizzo from La Rustichella. “And truffle goes well with everything, from the entrée and ending with the desert, even with a cocktail!

“Global demand is forecasted to propel at a CAGR of 8.9% from 2023 to 2033. At present, the global truffles market stands at £269 million, estimated to reach £632m by the end of 2033.”

For La Rustichella, an increased presence over here is a priority.

“We have had some distributors for 10 years in the foodservice sector but we are looking for those in the retail and wholesale sectors in the UK, because we believe that this land is a melting pot of all the world’s cultures and a meeting point for them, especially for the Anglosphere,” concluded Pia Rizzo.

For more information on La Rustichella and its product range, visit larustichellatruffles.com/en/

TRUFFLE CARBONARA

Serves: Four

Cook: 30 mins

● 500g spaghetti

● 5 egg yolks

● 1 whole egg

● 220g pig cheek

● 80g smoked pancetta

● 100g pecorino cheese, grated

● 100g parmigiano, grated

● Grinding pepper

● 3.5g black truffle paté

1. Cook the spaghetti in a large saucepan of boiling water, according to packet instructions.

2. Finely chop the pig cheek and pancetta and cook in a pan on medium heat, stirring occasionally until crispy.

3. In a bowl, place egg yolks, eggs, most of the cheese and black truffle paté and mix until combined.

4. When the pasta is ‘al dente’, drain and put into the pan with the crispy meat, along with a little bit of pasta water, and cook.

5. Remove from heat and add the beaten egg mixture and toss quickly until the sauce starts to be creamy.

6. Serve with more grated cheese and freshly ground black pepper.

THE HISTORY BOYS

As a restaurant brand, Al Dente continues to expand, thanks to a pair of culinary experts with an unyielding passion for Italian cuisine.

DYNAMIC DUO

When Al Dente announced it was opening a new restaurant in Angel, London, it presented an ideal opportunity to talk to founders Filippo Giulio Gallenzi and Ivo Poklepovic about ingredients, cooking techniques and a quest for perfection.

Known as ‘The House of Fresh Pasta’, Al Dente was founded in 2018. It celebrates Italy’s rich gastronomic heritage, catering to diverse preferences – from takeaway to sit-down meals. With restaurants in Goodge Street, Monument, South Kensington and a ghost kitchen in Hackney, the opening at 4a Upper Street in Islington is a welcome addition to the portfolio.

“We began considering a new branch following our recent success in South Kensington,” said Gallenzi. “Angel has always been an area of interest. In fact, it was one of the first neighbourhoods we considered in 2018 – we just needed to find the right location.”

To mark the occasion, Al Dente is releasing a special pasta dish: la Gricia! Usually available by delivery only, this icon of Roman cuisine is referred to as the less famous sister of Carbonara

and the mother of Amatriciana. Crafted with guanciale, pecorino Romano, black pepper and pasta water, it’s a reflection of the pair’s dedication to those that went before.

“It’s true that the beauty of Italian cuisine lies in its variety and traditions, adopted not only on a regional level but sometimes even within individual towns,” continued Gallenzi. “These recipes are influenced by geography and cultural interactions with nearby communities and countries. When

comparing the biggest opposites –namely Southern and Northern Italy – one can observe the most notable differences. In Sicily, you will find recipes influenced by North Africa and Arabia, featuring ingredients such as saffron, pistachios and citrus fruits. In the Dolomites, dishes like Canederli, or a heavier use of dairy products, reflect the influence of the Austro-Hungarian and Germanic bordering presence.”

PERFECT TIMING

But creating pasta that always hits the heights hasn’t happened overnight.

“Let’s begin by acknowledging that reaching the stage we are at now was not easy. It took time to perfect our product, and we learned through challenging experiences along the way. The key to top results was assigning the task of production to a dedicated team of chefs specialising in pasta-making. They take great pride in their work.

“Most common beginner mistakes probably relate to dough consistency, with it sometimes being too dry or wet. For dish execution, the main issue is cooking time – often too al dente for the British palate.

“And our dough is so special because our ingredients are imported. We use the finest flour carefully selected by the best Italian suppliers (we do seasonal trips to scout different varieties that can bring added value) and Italian eggs. This is a priority to ensure our end product is truly Italian in every aspect.”

Before even opening their first restaurant, Gallenzi visited supplier warehouses in Italy from various regions, learning about the different methods used to cultivate ingredients.

“Our main supplier, for instance, offers unique, highly digestible and low-salinity products, such as the seasoned guanciale – with less than 2.5% salinity – and the Pecorino Romano DOP, a mild cheese with a delicate spicy vein – with less than 4% salinity. Additionally, our vegetable selection is meticulous, ensuring we procure the finest cherry tomatoes to achieve the perfect ‘sciue sciue’. The same level of attention applies to wine. Our house offering, Appia Antica, is produced by an independent small supplier.”

FRESH FOCUS

While the pandemic changed the world forever, the agility of the Al Dente

business model came to the fore.

INGREDIENTS – PASTA

“Our delivery service experienced significant growth during Covid, which greatly aided in solidifying our brand despite the tough period. However, our Goodge Street and Monument branches – situated in predominantly office worker areas – have encountered difficulties in regaining momentum. The business lunch segment has yet to return to its previous levels of activity. In summary, the overall trend seemed to be that deliveries have increased, whereas lunch footfall has decreased.

“But there have been challenges for everyone. The hospitality sector, in particular, has felt the impact. However, our doors remained open throughout. We even expanded operations, working with deliveries, and introducing pasta and sauce kits with cooking instructions for home preparation.

“One notable hurdle has been recruiting motivated and skilled restaurant staff. To address this, we’ve opted to sponsor candidates from abroad and provide incentives like varied staff meals, alongside performance and referral bonuses. Our team remains resilient and tightly-knit, feeling valued and part of a larger family. Over

the years, we’ve created authentic relationships, trust, collaboration and cooperation with our employees.”

Not only is exceptional service a priority, but also a warmth and comfort once you sit down.

“All of our restaurants follow a similar design. At Al Dente Angel, patrons will notice our colour schemes and signature black & white wallpaper, with the House of Fresh Pasta neon sign. But this time around we wanted to incorporate the comfort of South Kensington and practicality of Goodge Street to create a true hybrid approach that can cater to customers for a quick lunch and relaxing dinner. We will offer both outside and inside seating as usual. Our aim is the perfect fast casual experience in a space that is elegant and relaxed.

“The beauty and challenge of this business is that you learn something new every day. Unfortunately, these lessons can be very painful, but on the bright side, mistakes often lead to opportunities and success in the future. Restaurants are primarily about people. You need to know your customers and staff members to ensure you can always deliver quality.”

And, of course, your ingredients!

SWEET HARMONY

A decadent croissant fusion is the latest innovation from Badiani, who have a long-established reputation for serving up culinary gems.

SHAPE SHIFTERS

Revered Florentine gelataria, Badiani, has announced the latest addition to its ‘Shapes of Gelato’ line-up – the Pistachio Gelato Croissant or ‘Pistachio Croiss-ato’.

It’s a freshly baked buttery croissant stu ed with a piccolo cup of their signature and trademarked Buontalenti. Made with eggs, milk, cream and sugar and topped with pistachio sauce and pistachio crumble, it captures the essence of authentic Italian gelato craftsmanship. “It also re ects our commitment to staying at the forefront of culinary trends,” said creative genius, Paolo Pomposi.

Following the success of Badiani’s Pistachio Hot Chocolate, this o ering is just in time for the summer season.

And with nearly 100 years of heritage (established in 1932), no one knows more about gelato. “Our approach is centred on authenticity and innovation,” continued Pomposi. “As we bring Badiani’s rich history and tradition of artisanal gelato making to the UK, we

aim to o er a genuine taste of Italy through our meticulously crafted avours and ingredients. We believe in staying true to our core values of quality, craftsmanship and the use of natural, high-quality ingredients, which have been the backbone of our reputation.

“We are committed to engaging with customers by o ering them an authentic experience. Not just through our gelato but by incorporating the culture and warmth of Italian hospitality. We aim to educate customers about the art and science of gelato making. Furthermore, we are actively adapting to UK tastes and preferences while staying true to our roots. This includes avours and products that cater to the local palate, as well as dietary preferences and trends.”

NETWORK IN PROGRESS

Innovation plays a role, with avour and comination experimentation. The goal is to not just expand Badiani’s UK presence but to become an integral part of local communities.

“Our passion is driven by a dedication

to authenticity and quality. This commitment is re ected in our selection of suppliers and partners. For fresh ingredients like dairy and eggs, we prioritise local sourcing. By choosing the best of what’s available right here in the UK, we maintain a high standard of taste and texture that our customers love.

“When it comes to everything else – from nuts and fruits to the special avours that make our gelato – we import directly from Italy. We do this at least weekly to guarantee the essence of our cuisine is preserved in every scoop.”

Badiani has established relationships with dozens of manufacturers in Italy, each specialising in various ingredients. This network delivers access to Sicilian pistachios and Piedmont hazelnuts.

While ingredients are a key aspect, specialist techniques and meticulous procedures fully capture the gelato essence. “One of our key practices is avoiding a one-size- ts-all recipe-making process,” continued Pomposi. “We have developed rules and procedures for each recipe, ensuring that every avour

achieves maximum potential. This means our gelato makers are not just following recipes; they are learning and applying the culmination of decades of expertise to bring out the best in each ingredient and avour combination.

“To guarantee freshness, we focus on minimising the time between production and consumption. We achieve this through careful product rotation and by batching our gelato in quantities that meet demand without excess. This requires precise planning and a deep understanding of our customer’s preferences but is crucial for maintaining standards.

“As a result, there are times when we may run out of best-selling products. While a challenge, it’s testament to our dedication to o ering gelato that is as fresh as possible.”

SHARING IS CARING

The global popularity of Italian food remains strong – and Pomposi believes many factors are at play. “Firstly, it’s a cuisine known for simplicity and quality. Dishes are often made with a few ingredients that are allowed to shine, making the food not only delicious but also approachable for many.

“Secondly, Italian food is incredibly diverse. From the rich, creamy risottos of the north to the fresh, vibrant seafood dishes of the coastal regions, there’s something for everyone. This variety ensures di erent tastes and dietary preferences are catered for, making it a versatile option for meals.

“Another reason is the comfort factor, with hearty portions and the

use of pasta, cheese and bread, always delivering satisfaction. Dishes like pizza and pasta are reliable and deliver an enjoyable eating experience.

“Meals are often designed to be shared, encouraging communal dining and fostering a sense of connection. This aligns well with the social nature of meals in the UK, making it a preferred choice for gatherings. Finally, the global acclaim of Italian cuisine contributes to its popularity. With a reputation for excellence in food and dining, restaurants and foods carry a certain prestige.”

And while times have been di cult economically, Badiani has continued to thrive. Its presence has expanded in the UK, Spain and Italy, thanks to the following:

● Adoption of a delivery platform and implementation of a nationwide service, with click-and-collect option via a website.

● Establishing a presence in local communities, fostering a welcoming environment reminiscent of a neighbourhood gelateria for families, individuals and workers.

● Innovation: continually refreshing

o erings and staying abreast of latest trends.

● Central to the Badiani ethos is exceptional customer service, with the in-store experience just as pivotal as product quality. This includes investment in ongoing training and the maintenance of high service standards, ensuring every customer interaction is memorable.

Sustainability is also a priority. “These services are facilitated through the use of recycled, biodegradable thermal packaging, designed to keep our gelato perfectly frozen for up to one hour during delivery,” said Pomposi.

“For nationwide delivery, we work with a frozen logistics provider that employs dry ice technology, ensuring our gelato reaches you in impeccable condition, as it would in London.

“Badiani’s global presence is synonymous with luxury gelato, and we’re committed to extending our reach even further. In the UK, we’re particularly thrilled about several new locations set to launch this spring and summer, promising to bring more of our authentic Italian gelato to enthusiasts and new fans alike.”

code Raising the bar

PERFORMANCE IN 2D

Since being adopted by the grocery industry in 1973, barcodes have revolutionised our day-to-day lives. However, the world has changed a great deal since that first till transaction.

Consumers want more information on products they buy, from what they are made of to where they are produced and how best to use and recycle. In addition, brands are grappling with a plethora of new data and labelling demands, both at home and overseas.

That is why GS1 UK, one of 116 GS1 organisations around the world that power the barcode, is supporting a global transition to the next generation of labelling – QR codes powered by GS1.

These two-dimensional barcodes can hold far more data than their linear predecessors and allow everything, from smartphones to point-of-sale scanners, to easily obtain product information.

They extend the power and flexibility of GS1 identifiers such as the Global Trade Item Number (GTIN) by making them part of the web. This offers unprecedented connectivity, allowing data to be efficiently shared and in greater volume. They also put this data directly into the hands of consumers, building trust and enabling more informed decision making for all.

By acting as a digital gateway, QR codes powered by GS1 have the potential to improve supply chain

GS1 UK has a QR code solution to modern labelling demands, offering a range of tangible benefits.

visibility, boost efficiencies, enhance product safety and deliver a wealth of information – both at home and in store – while also going beep at the till.

Product data is updated in real-time, while brand owners and retailers can choose to encode additional attributes such as expiry dates, lot numbers and serial numbers to support supply chain optimisation, enhance inventory management and reduce waste.

HOW DO THEY WORK?

QR codes are a form of two-dimensional (2D) barcode; a graphical image that not only stores information horizontally like traditional linear (one-dimensional) barcodes, but also vertically.

BUSINESS OPERATIONS – QR CODES

This means that their storage capacity is significantly higher. While 1D codes can store up to 2,000 characters, 2D codes reach over 7,000. They can also be scanned in any orientation using an image-based scanner or smartphone.

While a regular QR code contains a permanent, single web address, GS1powered QR codes point to a menu of web addresses that can be updated at any time. They direct users to any of these information sources – using a unique product identifier – depending on their needs.

This enables connections to all types of B2B and B2C information via a single source of truth, allowing stakeholders to retain full control, tailor online sources to specific products and users, and update or publish new content without having to alter physical packaging.

THE FIRST SCAN

On 28 October 2021, Parla Deli, a gourmet shop in Brazil, scanned the world’s first QR code powered by GS1.

Previously, the Deli had very few formal or automated processes and their manual inventory management was proving to be labour intensive, inefficient and prone to human error. They would often run out of key ingredients, products would expire, and when some sold better than expected, a mismatch between production and actual sales

averages often led to shortages.

Owner, Marcelo Silva, turned to GS1 Brazil for help and together they implemented a QR-based solution, upgrading certain aspects of the business and its processes. This included a new Enterprise Resource Planning (ERP) management system, handheld POS scanners capable of reading 2D barcodes and upgraded software to power the store’s scales and scanners.

The QR codes for products processed by Parla Deli contained a GS1 GTIN, a lot number, serial number, production date, expiry date, net weight and price.

This unlocked a range of benefits. Parla Deli improved inventory management and gained the ability to check stocks not only by unit, but also weight. They achieved full supply chain traceability, alongside a highly efficient system for managing expiration dates.

A KIND OF MAGIC

Initial results showed a 50% reduction in food waste and customers are now kept safe and protected with a system that automatically blocks the sale of expired products at checkout. But the biggest bonus for Marcelo is the engaging new shopping experience for the customer.

“When we embedded GS1 Digital Link in our QR code, something magical happened. We connected the physical and digital. We connected companies

and customers, people to products, everything to everyone at any time. In this new era of communication, we can now give real-time information to the customer,” he said.

By simply pointing a smartphone at the QR code on any Parla Deli product, customers can now see the best way of preparing or cooking it, its ingredients, nutritional information and much more.

“They can easily buy it again, because we included a link driving them to our e-commerce website,” added Marcelo.

If you are already using GS1 barcodes or sell products that carry them, you’re already on your way to harnessing the benefits of QR codes powered by GS1.

To find out more, visit gs1uk.org.

SPEED

is of the essence

GREATER LEVERAGE

It was at the start of the year that leading last-mile logistics company, Stuart, partnered with major integrations provider, UrbanPiper, to empower restaurateurs across the UK, Ireland and Europe through a combined tech offering, speeding up order and delivery times for consumers and businesses.

Founded in 2016, UrbanPiper aggregates restaurant delivery operations into a single dashboard. Via this partnership, it can directly integrate with Stuart’s platform through UrbanPiper, instantly connecting with a fleet of independent couriers. Restaurateurs benefit from a streamlined delivery process from Stuart, while gaining full control of food delivery apps from UrbanPiper’s central dashboard.

This leverages the best of Stuart’s on-the-ground expertise in urban logistics with UrbanPiper’s custom-built technology. As businesses continue to battle with low turnover due to increased costs and reduced footfall, this combined solution allows restaurateurs

to lessen order time, improve accuracy and staff efficiency, ultimately delivering meals to customers quicker.

“Pizzerias were some of the earliest to deploy food delivery services,” said Damian Kinderknecht, head of commercial, Stuart UK. “While by no means strangers to the world of last-mile logistics, the industry is moving rapidly. Stuart’s cutting-edge technology enables restaurants to tap into a new paradigm of delivery. It enables restaurants to reach more people, expanding their customer base.

“The Stuart platform instantly connects clients to a network of reliable, independent couriers using bicycles, mopeds and cars, who have on-theground knowledge of the local area. Catering to both multinational Italian chains and smaller family-run pizzerias, Stuart can support with varying order volumes to maximise efficiency across the delivery journey.

“Live tracking also means that both retailers and end-customers receive instantaneous updates.”

PROBLEM SOLVERS

Stuart was founded in 2015 to disrupt last-mile delivery in urban areas. Given the explosion of e-commerce, instant delivery services, ageing infrastructure and outdated fleets, urban logistics are at a turning point.

“It is now more essential than ever to rethink our approach to last-mile deliveries, so we can be sure to meet the societal and environmental challenges of tomorrow,” continued Kinderknecht. “Our platform allows businesses from any kind of industry to deliver to their customers at speed, while remaining flexible, competitive and efficient.

“Crucially, Stuart is unique in the industry as it allows restaurants to scale delivery operations, while owning the entire customer journey and client relationship. By providing a pure white label API solution, we can work with partners to increase operational efficiency through reliable delivery. Stuart’s platform provides fully automated dispatch for all orders by connecting restaurants to a reliable fleet

The partnership between Stuart and UrbanPiper is delivering a streamlined delivery process, in a rethink of urban logistics.

of courier partners, meaning instant delivery, same-day delivery, plus scheduled delivery options.”

Of course, the emergence of the likes of Deliveroo and Just Eat has completely revolutionsed the delivery sector, especially post-Covid.

“Aggregators can clearly simplify operations at a restaurant level. The key to sustainable aggregator models is control. A survey by Service Management Group of 42,000 people found that 35% of delivery customers who used an app had an issue with it, but almost half of them blamed the restaurant. Maintaining customer relationships is critical for restaurants large and small. Using the Stuart platform, they power all food deliveries directly from their websites, with no commission charges – enabling them to maintain their own relationships.

“Furthermore, new technology is continuing to shape the aggregator landscape. Platforms such as Deliverect

and Otter are enabling more restaurants to grow their delivery offering in a streamlined way.”

Stuart recently launched as the main supplier for client Pasta Evangelists, delivering their own channel volumes in over 40 locations across the UK. “The performance and experience so far has been great, with plenty of learnings and growth opportunities to continue to explore together.

“We are an ambitious company, and are continually looking to expand, supporting an increasing number of businesses with their delivery needs. I believe we have a truly unique offering at Stuart, and are committed to bringing a high-quality service and platform to our customers – and to their customers.

“In 2024, I would like

to see us continue to partner with likeminded, customer-centric restaurateurs in the UK and grow our presence in London and beyond. Our main ambition this year is to solidify our position as the partner of choice for pizza companies aiming to accelerate growth in their own channel segment. In terms of targets, we’re aiming to grow our volumes 5X vs 2023,” concluded Kinderknecht.

Contact sales.uk@stuart.com.

Expected £14.1bn value for delivery market

The latest Lumina Intelligence Foodservice Delivery Report looks promising for the UK foodservice market. It is expected to grow by +2.8% to a value of £14.1 billion in 2024.

It follows significant pandemicdriven growth and subsequent volume decline. Aggregators continue to expand reach and scale, with London’s share of delivery occasions decreasing by -2ppts.

Market growth, excluding VAT and delivery service fees, fell to -3.3% and +1.6% in 2022 and 2023, hindered by reduced volumes as delivery behaviours shifted. Reduced customer frequencies (-0.9%) and a lack of growth in new customers (+0.2ppts) restricted the market in 2023, particularly affecting families with weaker finances.

Fast food is forecast to lead share

growth, supported by developments around white label and investment. Company-owned delivery services and Uber Eats experienced a +2.9ppt and +2.4ppt rise in share respectively in 2023, the only two to see growth. Aggregators and operators are focusing on improving the user experience through AI and expanding partnerships.

Pandemic-driven delivery behaviours, including a wider variety of day-part and weekday occasions, have reversed. There is an opportunity to cement habitual delivery behaviours in UK consumers, particularly around dinner occasions and treating missions. There is potential growth in solo and sporting delivery occasions in 2024, with the UEFA Euros and Paris Olympics.

Insight lead, Katie Gallagher, said: “Opportunities around day-parts and ranges must be realised to unlock further growth. Increasing order frequency through encouraging a wider repertoire of occasions is a key lever. Optimisations in delivery services, including AI-driven assistants, is another market bolster.”

Passion and ambition are key watchwords for Sukhy and Kam Bains, as their portfolio of Papa Johns stores continues to grow.

CAREER CHANGE

We are family

When a Papa Johns franchise opened in Sleaford, Lincolnshire, recently, it was just another day at the office for Kam Bains and her husband, Sukhy. The event was attended by the local mayor, taking the couple’s total to a remarkable 18.

“It’s a real family business,” said Sukhy. “Both ourselves and our four children have gained extensive experience in the hospitality industry working with Papa Johns. Starting with one store over 10 years ago, and now opening our 18th is such an achievement and reflection of our hard work.”

Going back to the beginning, they previously ran a hosiery company. “I often travelled to London for work and would bring our favourite Papa Johns home for us all to enjoy. We wished there was one in our area, so when the Nottingham Beeston store came up for sale, we saw an opportunity and bought the franchise. Having closed the other business, we were all in and needed to make our franchise a success.

“Papa Johns were impressive as a company from the outset. The products were fantastic and although the brand was not really known in Nottingham at the time, with the training and support, we quickly built a reputation within our community for top quality, fresh pizza and great service.

“We went on to open more Papa Johns in Nottingham, splitting the town to provide an even better service over a wider area. We now run 18 franchised stores around Nottingham, Derby, Leicestershire and Lincolnshire and have just opened in Sleaford.

“One of our stores was recently named as the first Papa

Johns Centre of Excellence. In the future, it will become a hub for training and help to grow new teams for other franchisees across the UK, which is an incredible achievement.”

DREAM TEAM

The Sleaford project was an ideal location, with limited pizza options. “We felt the local people deserved the best! The unit in Lincoln Road has been fitted out with a new store design to create a fresh look. Customers can even watch their pizzas being made, which is great fun.

“We have a strong relationship with the Papa Johns head office team, which gets better as the years go on. There is support from everyone in construction, marketing and operations, who help us run our stores successfully every day and make the process of openings as smooth as possible.

“And when it comes to the menu, Papa Johns is always cooking up brilliant ideas. For example, the plant-based range has been hugely popular, and our customers always comment on the great selection of vegan choices. There is also excitement about product launches in the pipeline.

Ultimately, the family goal is to open 20 Papa Johns – and the team is uniquely placed to understand the franchise model.

“We work together. Mainly, my wife Kam and I run the stores as well as my children. The next generation brings energy and ideas. Most of our senior team have been with us from the start and we often promote from within, rewarding skills, a positive attitude and hard work. Continuity is also great for customers as our team really know their jobs, so we bake better pizza for

everyone to enjoy. Some managers took their first job with us at 16 years old and have now been with us for over a decade.

“We also like to support the local communities, with sports events and free pizza. Giving something back is so important.”

ADAPTING & GROWING

So, how is franchising different today? “There have been many changes over the past 14 years. Previously, customers would visit stores or phone to place orders. Now, 99% of our pizzas are ordered online or through the app. Marketing strategies are different too. In the old days, we’d take to the streets as a family, handing out leaflets to drum up interest in special offers or a store opening. Today, it’s all about digital promotion.

“Papa Johns has moved with the times, helping us leverage advances in technology. For example, a couple of our stores are ‘driverless’, which means we use aggregators like Just Eat or Uber Eats to deliver, while the tech takes care of the ordering. The move to increased reliance on technology has been noticeable since Covid. During the pandemic, it was a tough time for everyone but Papa Johns has adapted.”

In terms of current franchisors looking to expand, Sukhy’s advice is clear. “Careful consideration is critical. Make sure you are successful with one outlet before taking on another. Each time you open a store, there are learnings. Don’t be in a rush to grow but be ready when the right opportunity presents itself.

“The business landscape has changed. Increased competition and a higher cost base are challenges for retailers. However, Papa Johns has helped us harness technology,

implement systems to smooth processes and manage costs carefully, while still supplying the highest quality ingredients. It is about adapting and keeping up with consumer needs.”

Papa Johns welcomes applications from potential franchisees interested in running a multi-unit franchise or opening up in a ‘non-traditional’ location, such as a holiday resort, sports stadium or other leisure venue. It offers incentives in addition to support, comprehensive training and national marketing. As a franchisor, Papa Johns supplies all the assistance needed to get a successful business up and running.

Check out papajohns.co.uk/franchise.

Peppadew® is a story of passion and dedication, a desire to create the state of the art and an enthusiasm to turn the ordinary into the extraordinary. It all started over 25 years ago when the discovery of a bright red pepper led to the incorporation of Peppadew®. Having identi ed the Piquanté Pepper as a new variety of fruit, a signature avour was carefully crafted.

These small, sweet and tangy peppers are the perfect balance of heat and avour, making them a favourite topping for pizzas worldwide for a number of reasons.

Firstly, their avour pro le adds a delightful contrast to the savoury elements of pizza. The sweet yet slightly spicy taste enhances the overall taste experience, leaving a memorable impression on the palate. Additionally, Peppadew® peppers o er a juicy texture that complements the other ingredients, creating a harmonious blend of avours and textures with every bite. As the peppers are kept in a secret brine, they come out

of the pizza oven caramelised and not burnt like other peppers.

Furthermore, the vibrant red colour of Peppadew® peppers adds visual appeal to pizzas, making them not only delicious but also aesthetically pleasing. Their versatility allows them to pair well with a variety of toppings, from traditional pepperoni to gourmet combinations, o ering endless possibilities for culinary creativity.

Peppadew® has a wide range of peppers that all work brilliantly with pizza – Roasted Red Peppers, Yellow Piquanté Peppers, Peppadrops®, Jalapeño Halves and Slices.

www.peppadew.com

Established in Norfolk in 1989, we today employ more than 40 colleagues across the UK, EU and Asia. A signi cant player in the food market with a reputation for quality, innovation and integrity, we consider ourselves unique. We don’t limit ourselves to a particular protein or category, which means customers only need one supplier to source an entire range of products. Depending on customer requirements, they can be supplied either raw or cooked, in a range of formats from raw materials to nished goods.

We remain fast, exible and highly responsive to the needs of our partners and customers, while retaining our passion and desire to grow the business. It’s our dedication to creating exciting new products for our customers that continues to inspire us to this day.

Supported by sta in the UK, Ireland, Poland, Thailand and China, as well as connections in other locations.

Our global network of supply partners focuses on creating and producing products that meet the developing needs of our customers.

Guaranteeing consistency of quality, we maintain overall control of all ingredients and packaging.

www.lakesidefoods.co.uk

Hungry Stars is a new and exciting recruitment and consultancy company founded by Alex Serdaris in 2022, specialising in the food industry. He felt his 20 years of global experience would be bene cial to companies looking to grow their business and recruit a winning team.

A true people person, coupled with a supply chain background and network, Alex has a great foundation to connect good people, while creating something special, leaving a legacy for the industry he adores while also giving back to the community.

Alex’s last senior role prior to creating Hungry Stars was at one of the leading global pizza chains, as senior director of the International Supply Chain. He is extremely proud to have been part of that business for 11 years and created a team that contributed signi cantly to its growth and success. During his tenure, he attended many Pizza & Pasta Association (PAPA) events with the brand and some key suppliers.

As Hungry Stars is now a service

supplier for PAPA, it is looking forward to continuing to support existing clients, as well as working with new ones. When it comes to recruitment, Hungry Stars is committed to providing a service to attract and recruit the best talent, with the right skills and behaviours for your organisation to achieve your goals.

Whether it’s a permanent, temporary or contract role, Hungry Stars can provide solutions in Supply Chain, Procurement, R&D, QA, Operations, Development, Marketing or Finance.

As for Consulting, Hungry Stars has a network of companies it works with closely, currently providing options for sauces – including pizza & BBQ –dough balls, speciality cheese, property locations and insurance.

If you are looking to build a successful team or would like some interim expertise, Hungry Stars is the right platform to nd a solution to support your needs. www.hungrystars.com

ISSUE

SPECIAL

Plant-based & free from

Operators, manufacturers, trends, analysis

FOCUS

Tomatoes

Outlook, profiles, NPD and consumer demand

EXCLUSIVE

AI & tech

Market leaders and innovation

PLUS...

…all your usual regulars, News and restaurant insight

index registered suppliers

999 PIZZA TOPPINGS (UK) LTD.

Unit 6, Teakcroft, Fairview Industrial Park, Marsh Way, Rainham, Essex RM13 8UH

Contact: Homayoun Aminnia Tel: 01708 558885 sales@999pizzatoppings.com

ALLIED MILLS LTD.

Sunblest Flour Mill, Port of Tilbury, Tilbury, Essex RM18 7JR

Contact: Chris Brown

Tel: 01375 363100 chris.brown@allied-mills.co.uk www.allied-mills-semolina.co.uk

ALPHIN PANS

Oakdale Mill, Delph New Road, Delph, Nr Oldham OL3 5BY

Contact: Liz Crossland

Tel: 01457 872486 sales@alphin.co.uk www.alphin.co.uk

BELLAVITA EXPO LTD

Unit 204, Brickfields, 37 Cremer Street, London E2 8HD Tel: 020 80376723 www.pizzapastashow.com

C.CARNEVALE LTD

Carnevale House, Blundell St, London N7 9BN

Contact: Luigi Carnevale

Tel: 0207 607 8777 info@carnevale.co.uk

Depots: Bedford, Huddersfield, Gateshead, Bristol, Glasgow www.carnevale.co.uk

The following businesses are members of The Pizza Pasta & Italian Food Association (PAPA) and subject to its rules and guidelines. While the Association cannot guarantee the products and services supplied by those listed, it does believe that those listed are reputable and is confident in recommending them.

CONVENI FOOD LIMITED

Seafield Lane, Beoley Redditch B98 9BD

Contact: Noel Reidy

Tel: 07903 526 457

www.convenifood.com

COOKTEK C/O MCS

TECHNICAL PRODUCTS LTD

MCS Technical Products, Building 2, Westmead Industrial Estate, Westmead Drive, Swindon, Wiltshire SN5 7YT

Contact: Steve Snow

Tel: 01793 538308 sales@mcstechproducts.co.uk

DAIRY PARTNERS LTD

Oldends Lane, Stonehouse GL10 3RL

Contact: Will Bennett

Tel: 01453 828890 Will.Bennett@dairypartners.co.uk www.dairypartners.co.uk

EURILAIT LTD

Leighton Lane Industrial Estate, Leighton Lane, Evercreech

BA4 6LQ

Contact: Andrew Ford

Tel: 01749 838108

andrewford@eurilait.co.uk www.eurilait.co.uk

The Pizza Pasta & Italian Food Association, Engine Rooms, Station Road, Chepstow NP16 5PB Telephone: 01291 6363358 or email subscriptions@papa.org.uk

CONTINENTAL QUATTRO STAGIONI

Trafalgar Mills, Leeds Road, Huddersfield, West Yorkshire HD2 1YY

Contact: Mr Roberto Giacobbi

Tel: 01484 538333 r.giacobbi@continental-wine.co.uk www.continental-food.co.uk

DANISH CROWN – TOPPING

Bommen 9, Thorning

DK-8620 Kjellerup, Denmark

Contact: Kevin Peacock

Tel: 07790 988121 KPEAC@danishcrown.com

www.danishcrown-toppings.com

DAWN FARM FOODS

Lodge Way, Lodge Farm Industrial Estate, Northampton NN5 7US

Contact: Jon Watkin

Tel: 01604 583421

info@dawnfarmfoods.co.uk

www.dawnfarms.ie

www.dawnfarms.ie/tmi-foods

DELIVERECT

35-41 Folgate Street, E1 6BX London Great Britain

Sales contact: Ashleigh Jansen

Ashleigh.jansen@deliverect.com www.deliverect.com

EURO CATERING EQUIPMENT LTD.

Unit 4 Egerton Close, Daventry, Northamptonshire NN11 8PE

Contact: Steve Lane

Tel: 01455 559969

sales@euro-catering.co.uk

www.euro-catering.co.uk

FREIBERGER UK LTD

Broadgate House, Westlode Street, Spalding, Lincolnshire PE11 2AF

Contact: Andrew Thorne

Tel: 01775 767655 / 01775 767656

andrew.thorne@ freibergerukltd.co.uk

FUTURA FOODS UK LTD

The Priory, Long Street, Dursley, Gloucestershire GL11 4HR

Contact: Rhian Kinman

Tel: 01666 890500

rhian.kinman@futura-foods.com www.futura-foods.com

HUNGRY STARS

156a Burnt Oak Broadway, Edgware, Middlesex

HA8 0AX

Contact: Alex Serdaris

Tel: 07944 891 914 info@hungrystars.com

INSURANCE PROTECTOR

GROUP

B1 Custom House, The Waterfront, Level Street, Brierley Hill DY5 1XH

Tel: 0800 488 0013

business@ipgdirect.co.uk

www.insuranceprotector.co.uk

JESTIC

FOODSERVICE SOLUTIONS

Units 3+4, Dana Industrial Estate, Transfesa Road, Paddock Wood, Kent TN12 6UU

Tel: 01892 831 960

info@jestic.co.uk

www.jestic.co.uk

LAKESIDE FOOD GROUP LTD

The Courtyard, Ketteringham Hall, Ketteringham, Wymondham, Norfolk NR18 9RS

Contact: Gary Irvine

Tel: 01603 813888

girvine@lakesidefoods.co.uk

www.lakesidefoods.co.uk

LEATHAMS PLC

Units 10-12, The Circle, Queen Elizabeth Street, London SE1 2JE

Contact: Mr James Faulkner

Tel: 07803937324 james.faulkner@leathams.co.uk www.leathams.co.uk

LEPRINO FOODS LTD

4 Royal Mews, Gadbrook Park, Rudheath, Northwich, Cheshire CW9 7UD

Contact: Lynne Utting

Tel: 01606 810900 lutting@leprino.co.uk

PAN’ARTISAN

Unit 25-26 Holmbush Industrial Estate, Holmbush Way, Midhurst, West Sussex GU29 9HX

Contact: Charlotte Kilduff

Tel: 01730 811490

Charlotte.kilduff@panartisan.com www.panartisan.com

PEPPACO LIMITED

Wesley House, Bull Hill, Leatherhead KT22 7AH

Contact: Simon Harris Tel: +44 1372 502143 simon.harris@peppadew.com www.peppadew.com PIZZA

PERCO (NORTH EAST) LTD

Perco House, Norton, Stockton on Tees TS20 1DN

Contact: Leah Homer Tel: 01642 361515

leah@percofoods.com www.percofoods.com

BEVERAGES

Beer

Carnevale Ltd.

Coffee

Carnevale Ltd.

Mineral Water

Carnevale Ltd.

Soft Drinks

Carnevale Ltd.

Wine, Spirits & Liqueurs

Continental Quattro

Stagioni Ltd.

Carnevale Ltd.

CHEESE, DAIRY & EGGS

Cheese

999 Pizza Toppings (UK) Ltd.

Carnevale Ltd.

Dairy Partners Ltd.

Eurilait Ltd.

Futura Foods UK Ltd.

Leprino Foods Ltd.

Leathams PLC

Perco (North East) Ltd.

Stateside Foods Ltd.

Eggs

Futura Foods UK Ltd.

Leathams PLC

Mozzarella

Carnevale Ltd.

Dairy Partners Ltd.

Eurilait Ltd.

Futura Foods UK Ltd.

Leprino Foods Ltd.

Parmesan

Eurilait Ltd.

Futura Foods UK Ltd.

DELIVERY & PACKAGING

Heated Pizza Delivery

Bag Systems

Alphin Pans

Cooktek (MCS Technical Products)

Pizza Lid Supports

Alphin Pans

DOUGH & PIZZA EQUIPMENT

Dough Trays

Alphin Pans

Pizza Accessories

Alphin Pans

Pizza Plus Foodservice

Pizza Boxes

Perco (North East) Ltd.

Pizza Making Systems & Equipment

Alphin Pans

Cooktek (MCS Technical Products)

Euro-Catering Equipment

Pizza Ovens

Euro-Catering Equipment

Jestic

Pizza Plus Foodservice

Pizza Pans

Alphin Pans

FISH & SEAFOOD

Other Fish & Seafood

Continental Quattro

Stagioni Ltd.

Leathams PLC

FLOUR & BAKERY

Concentrates

Allied Mills

Durum Semolina

Allied Mills

Carnevale Ltd.

Flour

Allied Mills

Carnevale Ltd.

Whitworth Bros. Limited

Icings

Allied Mills

Improvers

Allied Mills

Premixes (Bread & Cakes)

Allied Mills

FOOD WHOLESALERS

Continental Quattro

Stagioni Ltd.

Leathams PLC

Stateside Foods Ltd.

FRUIT & VEGETABLES

Chargrilled Vegetables

Carnevale Ltd.

Olives

Leathams PLC

INSURANCE

Insurance Protector Group

KITCHEN & SERVING

EQUIPMENT

Bakery Ovens

Euro-Catering Equipment

Baking Pans

Alphin Pans

Chargrills

Euro-Catering Equipment

Displays

Euro-Catering Equipment

Drinks Systems

Carnevale Ltd.

Fryers

Euro-Catering Equipment

Jestic

Griddles

Cooktek (MCS Technical Products)

Euro-Catering Equipment

Induction Cooking & Holding

Cooktek (MCS Technical Products)

Preparation Counters

Euro-Catering Equipment

Refrigeration

Euro-Catering Equipment

MEAT

Bacon

Dawn Farm Foods Ltd.

Leathams PLC

York House Foods

Beef

Leathams PLC

Chicken & Other Poultry

Leathams PLC

York House Foods

Ham

Carnevale Ltd.

Dawn Farm Foods Ltd.

Leathams PLC

Stateside Foods Ltd.

York House Foods

Italian Meat & Sausages

Dawn Farm Foods Ltd.

Pancetta

Carnevale Ltd.

Danish Crown

Qualitops (UK) Ltd

Pepperoni

Carnevale Ltd.

Danish Crown

Dawn Farm Foods Ltd.

Qualitops (UK) Ltd

Salami

Carnevale Ltd.

Danish Crown

Dawn Farm Foods Ltd.

Qualitops (UK) Ltd

OILS & VINEGARS

Olive Oil

Leathams PLC

Silbury Marketing Ltd.

PASTA, POLENTA, GNOCCHI & RICE

Pasta (Dry)

Carnevale Ltd.

Continental Quattro

Stagioni Ltd.

Leathams PLC

index of products

PIZZA DOUGH, BASES & CRUSTS

Dough Balls

Pan’ Artisan

Pizza Plus Foodservice

Pizza Bases & Crusts

Pan’ Artisan

Pizza Plus Foodservice

Stateside Foods Ltd.

Sturdy Foods

PIZZA TOPPINGS

Fish

Carnevale Ltd.

Fruit & Vegetables

Carnevale Ltd.

Peppaco Ltd.

Meat

999 Pizza Toppings (UK)

Ltd.

Carnevale Ltd.

Danish Crown

Dawn Farm Foods

Perco (North East) Ltd.

Pizza Plus Foodservice

Qualitops

Silbury Marketing Ltd.

Stateside Foods Ltd.

READY MEALS

Italian

Conveni

READY PREPARED

Prepared Pasta Meals

Freiberger UK Ltd.

Prepared Pizza (Chilled)

Conveni

Stateside Foods Ltd.

Prepared Pizza (Frozen)

Freiberger UK Ltd.

Pizza Plus Foodservice

Stateside Foods Ltd.

RECRUITMENT/ CONSULTING/ PROPERTY

Hungry Stars

SOUPS, SAUCES, STOCKS & DRESSINGS

Garlic Spreads & Mixes

Stateside Foods Ltd.

Pasta Sauces

Continental Quattro

Stagioni Ltd.

Leathams PLC

Peppaco Ltd.

Pizza Sauces

Conveni

Leathams PLC

Peppaco Ltd.

Perco (North East) Ltd.

Pizza Plus Foodservice

Silbury Marketing Ltd.

Stateside Foods Ltd.

Sturdy Foods

Soups

Conveni

TOMATOES

Canned Tomatoes

Silbury Marketing Ltd.

SunBlush© Tomatoes

Leathams PLC

Sun-Dried Tomatoes

Carnevale Ltd.

Continental Quattro

Stagioni Ltd.

Leathams PLC

The Pizza Pasta & Italian Food Association is the trade body representing the UK Pizza, Pasta and Italian Food Association. The Association is given direction by a Management Committee comprising:

CHAIRMAN

Richard Harrow (Consultant)

VICE CHAIRMAN

Sunny Chhina (The Fat Pizza)

FROZEN PIZZA MANUFACTURER

David Jones (Pan Artisan)

CHILLED PIZZA MANUFACTURER

Phil Goodall (Stateside)

PIZZA RESTAURANTS

Chain - Alessandro de Mauri (Pizza Express)

PIZZA DELIVERY OPERATORS

Chain - Julian Durrant (Papa Johns)

Small Chain - Khalil Rehman (Caprino’s Pizza)

Independent

Geoff Parsons (Basilico)

Katy Habibian (Village Pizza)

SUPPLIERS

Cheese

Nick Waring (Eurilait)

Mozzarella

Lynne Utting (Leprino Foods)

Meat

Jon Watkin (Dawn Farm Foods)

Flour

Gary Somers (Whitworths)

Equipment

Richard Norman (Jestic)

Tomatoes

James Faulkner (Leathams)