introduction
Pizza, Pasta and Italian Food Association
Report 2018 Market report Labelling Health Brexit Recycling PAPA Awards
PAPA Report 2018
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introduction
Chairman’s Introduction to Pizza Report
W
elcome to the third PAPA Report produced by The Pizza,Pasta &Italian Food Association. As usual our aim is to provide a broad insight into the UK market and to highlight some of the many things with which the Association is involving itself in order to assist and protect its members. All sectors of the market continue to present a challenging environment. Consumers are increasingly demanding as widening knowledge leads them to expect greater variety and increasing quality of products and service at the same time as seeking value and deals. This coincides with significant cost pressures coming from changes to the minimum wage, business rates, a continuing weak pound sterling, raw material price increases and an increasingly difficult labour market; caused by a combination of Brexit uncertainty and the weak pound. As an industry we can and must meet these challenges by smarter working, purchasing, product development and organisation. PAPA will do everything possible to assist in this by lobbying the Government on Immigration controls/legislation, Business Rates, and working to minimise the impacts/costs of mooted legislation on labelling and proposals to target calorie reductions. PAPA Report 2018
PAPA Managment Commitee Chair: Geoff Parsons, Basilico Vice-Chair: Keith Griffiths, Yum Frozen pizza manufacturer: Lesley Chow, Kiren Foods
2018 will be the third year of the European Pizza and Pasta Show at Olympia. This has further increased in size and will now run for three days instead of two. It continues to attract more foreign exhibitors and showcase the new products, equipment and business services which our industry needs. Our annual awards dinner will again be a highlight of the year (PAPA’s 41st), when we acknowledge the leading achievements in product development, service, and quality across all sectors of our vibrant industry. Challenges remain everywhere but we are sure that working together as an association to face them, guarantees a better result than acting alone.
G . Parsons
Chilled Pizza Manufacturer: Ian Kent, Stateside Foods Pizza Delivery Operators (Chain): David Scott, Papa Johns Aggregator: Seth Gulliver, Just Eat Consultant: Maurice Abboudi Mozzarella Supplier: John O’Brien, Glanbia Cheese Supplier: Richard Thorpe, Ornua Meat Supplier: Julie Sloan, Dawn Farm Foods Flour Supplier: Alan Ribakovs, Whitworths Equipment Supplier: Steve Morris, Jestic Speciality Ingredients Supplier: James Faulkner, Leathams Italian Wholesaler: Giuseppe Motisi, Salvo
Geoff Parsons PAPA Chairman
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Market Report 4
PAPA Report 2018
market report
T
he last year has seen the retail pizza market generally performing extremely well, despite a drop in deli-pizza sales. Undoubtedly sales were helped substantially by the FIFA World Cup in July which, like other great sporting events, encourage consumers to stay at home and order in more easyto-prepare convenience foods, although the effects of this were likely to have been somewhat offset by the warmer than usual summer. The chilled pizza market During the 52 weeks to 9th September 2018, Kantar reported that the overall chilled pizza market reached a value of almost £550 million and saw a 3.2% gain in the value of sales over the previous year. Volume sales exceeded 250 million for the first time, with 0.8% growth in sales, making the average price of a chilled pizza (including deli) almost £2.20. The average price of pre-packed pizza is now estimated at around £2.09, while deli pizza prices average £2.89. In terms of market shares, Tesco and Asda continue to dominate the market with some 43% share between them in value terms and over 44% in volume, but both saw their shares decline over the year. Indeed, the majority of retailers saw their volume sales dip, with only Aldi, Lidl, M&S and Morrisons
showing real growth. Remarkably, Aldi has more than doubled its volume share of the chilled pizza market since 2015 and how holds 10.5% of the market. Furthermore, it has grown sales by over 20% in volume over the last year. The Co-op also substantially out-performed the market but we have accounted for them as part of the convenience sector of the market (below). Lidl almost matched Aldi sales growth but off a much lower volume. It too has doubled volume sales in the last three years and saw the greatest increase in the value of its sales last year with a 48.9% increase. Even though some of the growth of the discounters can be accounted for by their increasing share of the grocery market, this by no means comes close to explaining their growth in sales of chilled pizzas. Prepacked chilled Looking at the pre-packed sector, without deli, Aldi and Lidl’s growth is even more exaggerated. In value terms Aldi saw 28.7% growth in the year – Lidl 48.9%, but on almost a third less sales. Both have also performed well in terms of volume sales, with gains of around 30% and 25% respectively. Marks & Spencer has scored well over the year, with 17.7% increase in the value of their sales,
% Volume vs Value Lidl
Aldi
Market
0
10
20
30
Volume
PAPA Report 2018
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50
60
Value
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market report although their performance appears to have flagged somewhat in the last quarter of the year with volume sales down by over 16%. This is thought to reflect a fall in shopper numbers, something that has also affected sales in Tesco, Sainsbury’s and Waitrose, particularly in the last three months. Asda also enjoyed increases in the value and volume of packaged product sales over the year – up 10.8% (value) and 10.4% (volume) – but this was offset by a 5% decline in more valuable deli sales. Looking at the last three months of the year, while the discounters have continued to drive sales Morrisons is particularly noteworthy with a 22% increase in the value of sales and almost 33% gain in volume. This has been largely driven by their ‘Price Crunch’ activity across standard and premium lines which has attracted new customers. Analysis of sales over the last quarter also shows that sales have been strongest – in double digit figures – in the standard and premium ranges. Deli pizza sales Seen as the gold standard in terms of retail pizzas and the point where retail most closely touches the foodservice market, deli pizzas have enjoyed yearon-year growth until now. In the last year sales were down by 7.6% in value, although they still account for 20% of the overall
chilled pizza market in terms of value and 15% in volume. The disparity between volume and value reflects the premium status of deli. The decline in sales over the year – some £3 million to frozen and £2.6 million to chilled prepacked appears to be driven by the number of strong promotional deals that have taken place, particularly over the summer. Promotions in the deli sector have generally been weaker by comparison. The convenience pizza market Over the year to September, the convenience sector of the market out-performed the supermarket sector in terms of market growth, achieving a 9% increase in sales value and 6.30% growth in volume. However, convenience sales represent only about 15% of overall market sales in value terms. Within the sector, the Co-op continues to drive growth at an outstanding rate with sales up 20% year-on-year in value and over 18% in volume. This is on top of volume sales increases of 11% in 2016 and almost 25% last year. Tesco Express has also performed well, with an almost 5% increase in the value of sales, although volume sales were down 2.6%. The frozen pizza market The last year has seen the frozen pizza market grow by around 7% in value and 4% in volume
Year-on-Year Growth in Co-op Chilled Pizza Sales
2018
1017
2016
0
6
5000
10000
15000
20000
25000
PAPA Report 2018
market report FROZEN PIZZA % SALES CHANGE BY RETAILER – VOLUME AND VALUE Value
Volume
30.9 26.4 22.9 18.6
9.2 6.9
6.8 4
6.1 6.1 4.1
2.5
3
2.1 0.1
-1.7 Market
Aldi
Lidl
Tesco
Waitrose
-2 Iceland
Sainsbury’s
-2.2 Asda
-1.8 Morrisons
-3.2 Co-op
according to Kantar research for the 52 weeks up to 9th September 2018, with Aldi and Lidl well ahead of the overall market with volume gains of over 30% and almost 19% respectively. They also out-performed the market in the value of their sales, both achieving well over 20% growth in the year. Even allowing for their increasing shares of the grocery market, Aldi and Lidl have performed exceptionally well. The good news for the frozen pizza market is that the value of sales is well up over the year, with sales out-performing those of the frozen grocery market in the year by around half a percent and average frozen pizza prices 2.8% higher at around £1.48. Frequency of purchase is also up on the previous year.
PAPA Report 2018
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CALORIE & ALLERGEN LABELLING 8
PAPA Report 2018
calorie & allergen labelling
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ollowing the recent case where a young girl died after eating a baguette containing sesame seeds, and moves by Public Health England to reduce calories in diets, the foodservice sector is in the spotlight over labelling. Indeed, there are increasingly strong arguments for this, but it has to be proportional and manageable for all businesses, including small operations which are unlikely to have the experience or technical knowledge to deal with it. There are also legal issues over misrepresentation if operators get labelling wrong. At the time of writing this the Association is in discussion with the Department of Health over both calorie and allergen labelling. The Department issued a consultation on calorie labelling in September 2018 with a view to making it a legal requirement for all businesses to provide calorie information. It has also been tasked to look at allergen labelling following the death of 15-year-old Natasha Ednan-Laperouse. If anything, the case for allergen labelling is even stronger than for calories and in many small businesses the risks are heightened because it is so easy for cross contamination to occur.
PAPA Report 2018
However, because of this ‘labelling’ is more complex with potential legal implications if mistakes occur. As an Association we would like operators to be able to provide calorie guidance without fear to falling foul of Trading Standards and we would welcome Government assistance to help them do this via a simple on-line nutrition calculator. The Scottish Government already provides such a system called Menucalc. While such a system could never provide exact data on nutrition, it would help to give consumers a pointer to make the right choices in terms of healthier eating. Allergens are a more complex issue as there are many and the cross-contamination risks in small kitchens are greater. Where businesses are using ingredients that might contain allergens (these include dairy products like cheese), and where there are risks of cross-contamination, we would like to see notices clearly displayed on menus and menu boards making consumers aware of the risks and urging them to seek advice from staff.
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HEALTH
health
A
n estimated 68% of adults in the UK have a body mass index of 25 or over, which means they are considered clinically over weight according to Public Health England (PHE). Of these, some 41% are obese according to data from the World Health Organisation. As well as affecting people’s lives, this excess of weight puts a massive strain on the National Health Service. In response to this ‘crisis’, the Government (through PHE) is committed to driving a campaign to tackle the problem, with emphasis on encouraging people to eat healthier foods and be more aware of what they are consuming. This has materialised in food and drink businesses being pressed to reduce salt, fat, sugar and calories in the products they offer for sale. There has also been some consumer activity to support this through the Change4Life campaign, although there is a view that this is insufficiently funded to have any real impact and that a punchier message, more along the lines taken by the successful anti-smoking campaigns, will be needed to really get the message across. While there is general agreement amongst food businesses that they share in the responsibility for getting the nation back to good health, there is very real concern amongst members of The Pizza Pasta & Italian Food Association (PAPA), and others, that the piecemeal approach being taken by Government cannot be sustained and the messages to consumers coming out of this are too complex. There is also concern amongst many, particularly in the foodservice sector, that the pressures being applied by ‘naming and shaming’ larger brands and businesses is creating an unfair marketplace, as the vast majority of outlets are smaller units that fall under PHE’s radar. One of the problems for food makers is that the cost of reformulation is enormous for manufacturers and, because of the piecemeal targeting of nutrients – salt: then fat: then sugar: now calories – this is multiplied several times over. There is also an inter-relationship between these nutrients that can further complicate matters as changing one can unbalance the recipe for a product. While it is understandably easy for politicians to move the problem off their desks by targeting food businesses, if the country is to make real impact on the obesity problem it will take a concerted effort by all stakeholders over a period of time. PAPA Report 2018
To this end the Association is calling for a ‘partnership’ approach between Government and business. WHAT WE WOULD LIKE TO SEE 1. Targets: We urge PHE to focus targets on Calories. By doing this it would give businesses and consumers a single very clear message. Reductions in calories are likely to automatically lead to reductions in salt, fat and sugar. 2. Labelling: We urge the Government to reconsider front-of-pack labelling to encourage calories to be shown per pack or portion. Where a pack consists of more than one portion, there should additionally be a clear box alongside calories stating ‘no. of portions’. This will give consumers a clearer message on calories and tie packs more closely with PHE’s 400:600:600 recommendations. 3. Calorie Content: We urge Government to help all food businesses to display guidance on calorie levels and, to enable this, to provide an on-line calculator they can use to achieve this as the Scottish government already does. This needs to be done with sufficient understanding of the ways smaller businesses operate and with sufficient flexibility on tolerances to make this viable. We suggest that a ‘typical calorie’ count should be acceptable. 4. Range Management: We urge businesses in both the retail and foodservice sectors to support the PHE calorie campaign and to try to make at least 20% of the products in their ranges healthier options. 5. Cooking with Care: We urge restaurants, takeaways and delivery businesses to minimise the less healthy methods of cooking. This should include the use, where possible, of alternative cooking methods, such as airfrying and grilling and the minimum use of cooking oils and fats. We also recommend that operators do not add salt to finished products and make salt available to customers on request.
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health 6. Low calorie/sugar drinks: We urge restaurants, takeaways and delivery businesses to ensure that their menus include a selection of water and low calorie/sugar drinks. 7. Promotional Activity: We urge marketing departments to, where possible, put emphasis on low calorie/healthier products in their ranges when undertaking promotions. This should include healthier options in activities such as meal deals. 8. Partnership Advisory Committee: We urge PHE to establish an obesity advisory committee to guide their approach. We recommend that this should comprise a cross-section of people from food businesses, including technologists, nutritionalists and marketeers.
The Association is currently in discussion with Public Health England over their proposed targets for reducing calories in pizzas. Base 20% Simple Portion Line Reduction Average Target Per 100/g Target Per 100/g Per 100/g Retail Pizzas
263 210 254 calories calories calories
1032 calories
Out of Home 290 232 210 Pizzas calories calories calories
928 calories
Base Line: These are the calorie levels that PHE has currently assessed to be the sales weighted averages currently. 20% Reduction Target: These are the sales weighted average targets for they want ranges to achieve by 2024 Simple Average: In addition to the sales weighted average targets, they want 75% of products in ranges to be below these targets Portion Targets: These are the maximum number of calories they expect consumers to consume in a single meal. The final targets are likely to be published in early 2019.
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PAPA Report 2018
PAPA Report 2018
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BREXIT 14
PAPA Report 2018
brexit
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y the end of March next year we should know where we stand in terms of Brexit but for the moment it is all very uncertain, which makes it imperative that we make sure those negotiating a deal fully understand the potential consequences. As a major contributor to the UK economy, the UK pizza, pasta and Italian food industry – like many other sectors of the food industry – is heavily dependent on our relationship with the EU. In terms of food, we are reliant on sourcing products from outside the UK. Indeed, we are currently only about 60% self-sufficient in terms of food and, therefore, rely heavily on imports. While the media may like to question us on why we import so many ingredients, reality is that there is no choice – and that is unlikely to change in the future. Consumers have also got used to being able to buy foods all the year round rather than just when they are in season. From tomatoes to wines, many of the products we rely on come to us from Europe and, while those suppliers will still want to sell to the UK after Brexit, border controls and tariffs could have a significant impact. There is particular concern over fresh ingredients which could be damaged by long delays to ports. Of course, lots of products come to the UK from outside Europe but even many of these come to us via Europe. An example is avocados which are generally imported through the Netherlands.
PAPA Report 2018
There are equally concerns across sectors of the industry about the potential shortages of people to work in factories, restaurants and delivery operations if tighter border controls and bureaucracy are introduced. We are already at full employment according to economists. Currently the free flow of labour across Europe has helped to fill job vacancies, particularly in key centres like London. However, there are already signs of shortages as confidence in the future erodes and those returning are not replaced readily due to the uncertainties. One fear is that quotas will be introduced along with a complicated application process that would push food industry workers to the back of the queue. Unfortunately, there are not the people in the UK to fill the vacancies and, particularly in areas like London where housing is in short supply and expensive, few families can afford to relocate. The recent Migration Advisory Committee Report for the Home Office ignored the needs of specific sectors of industry, stating that there was no need for more low skilled workers in the UK. At the same time, the Government’s skills shortage lists specifically preclude chefs working in the ‘fast food’ market. These uncertain times do not help businesses in trying to plan for the future, which is why the association is keen to keep the issues facing the industry in front of the politicians and opinion formers.
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Tough Times in the
High Street
food service
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ncreasing rates, shortages of staff, rising costs and over zealous growth have caught up with many in the high street over the last couple of years and look set to determine the shape of things over the coming 12 months, particularly given the uncertainties of Brexit. In the case of chains, part of the blame for the woes of the sector can be put squarely on the shoulders of investors who have sought to realise good returns by too rapidly expanding outlets to increase the capital value of businesses, often without sufficient consideration of the profitability of individual sites. Indeed, the cost pressures have been significant, driven by factors such as huge rises in business rates; the weakness of the pound and its effect on ingredient and equipment costs; plus, other overhead increases, such as the rise in the minimum wage. The uncertainties over Brexit and flat consumer spending have further compounded the situation, resulting in sites that were marginal being driven into the red and putting question marks over the estates of some chains. It has been no different for the independents, although their flexibility to change is generally greater than those of larger businesses. Indeed, the analogy of the ability of a super tanker to stop compared to a small speed boat comes to mind. For restaurant businesses in particular, the focus now has to be on managing the business for profit and, where necessary, cutting out those marginal sites that created something of a smoke screen during better times. And, the likelihood is that the sector – and the individual businesses - will ultimately be better for it. Jamie’s Italian is a good example of a business that has suffered from weak sites and, consequently negative publicity, but which appears to have now turned around – at least with consumers. Recent research from MCA shows Jamie’s to be among the most popular Italian restaurant chains with consumers. Zizzi’s is another that appears to have turned a corner, showing 5% like-for-like sales growth. The revamping of Pizza Hut’s UK restaurant sites has also gained the chain popularity in the market, with consumers scoring it well ahead of competitors. Pizza Hut Delivery has also shown a clean pair of heels to competitors in MCA surveys.
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For the whole sector, however, it has been a tough year with profits down as they absorb higher costs and diminished consumer spending. Even the boost of the World Cup – Domino’s reported a 13% increase in sales in the first half of the year due largely to the competition – was diminished somewhat by the subsequent hot summer. With the uncertainties over Brexit, there looks to be little respite for the casual dining sector in the year ahead. Staff shortages look set to push up wages further and could have an impact on service levels; uncertainties over the economy look set to keep the pound under pressure; and new rules on labelling in the foodservice sector could add further pressures and costs. Whether a chain or independent, the next 12 months is likely to be challenging with continued uncertainties in the market. Nevertheless, MCA remains positive about growth in the market over the coming year and believes there will still be a net gain in branded restaurant outlets, despite the closures. However, they are concerned about the cost and bureaucratic impact EU immigration controls could have on recruitment, particularly for independents. Discounting Particular care needs to be taken in the current market that the sector does not do long term damage by the excessive use of discounts and offers to attract customers. Offers have been endemic in the pizza delivery sector since the early 1990s, so much so that consumers expect a deal every time they place an order. There is also a concern that such promotions lead to over ordering and higher food wastage at a time when there is mounting concern over the amount of food that ends up being thrown away. Delivery Although it is notoriously difficult to obtain detailed market data on the foodservice sector, available data suggests that, as in other sectors of the economy, home delivery is continuing to grow at a faster pace than other formats. This has undoubtedly been boosted by aggregators such as Just Eat in recent years who have helped independents to benefit from strong marketing.
PAPA Report 2018
food service As consumers become ever more focused around the delivery economy, and the increasing presence of other ventures developing around this area, such as Deliveroo and Uber Eats, this trend is likely to expand further. Indeed, speed, delivery and convenience are likely to be increasingly key drivers for consumers in the future and operators, whether independents or chains, restaurants or delivery operations, will need to address them if they are to meet customer demands. Interestingly, MCA see the growth of the delivery market having more of an impact on supermarkets than on restaurants as their research shows that 30% of consumers say that delivery makes them less likely to cook at home, whilst only 19% say that delivery makes them less likely to eat out. Health According to Allergy UK, a staggering 44% of British adults now suffer from at least one allergy and the number is on the rise. On top of this an increasing number of consumers are seeking healthy options or following fashions often driven by the media. Consumers seeking gluten free products now exceed the number people with gluten intolerances. There is also increasing demand for vegan and vegetarian foods. In a world where shoppers have less loyalty, operators need to be increasingly aware of these fashions and trends to succeed and this is likely to become more important in the future.
PAPA Report 2018
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The recyclability
of pizza boxes
recycling
C
ontrary to some media comments in recent months, pizza boxes are generally fully recyclable – although the waste collection services often say otherwise, as they are generally not keen on handling them. Which raises the question – what is the government doing to resolve the waste collection blockages in recycling? Reality is that the materials used to make boxes – generally fluted cardboard – are fully recyclable. CEPI (the Confederation of European Paper Industries) state clearly that pizza boxes can be collected through the paper and board recycling stream, even if they are stained and marked. However, they say consumers should remove any solid food residues before discarding them in the recycling bin. We recommend that if the board is excessively dirty consumers should tear or cut out sections of a box where ingredients or oils have leeched badly into the board. The untainted board can then be put in the recycling bin.
PAPA Report 2018
Whether boxes are actually recycled depends on the ability and willingness of local waste collection services to handle them and the economics of this. This can vary from area to area. Indeed, this is a key blockage in the government’s campaign to reduce UK landfill waste. Put simply, without a consistent national waste collection strategy, food businesses are very limited in what they can do to encourage more recycling. Rather than the haphazard recycling systems operating currently – which vary from one local authority to another – one national approach would be easier for consumers to understand and would enable a national colour coding approach for bins. Packaging could then be similarly colour coded, making it clear where packs should be thrown. Together with an ‘Empty it:Bin it’ message, we believe this would make real impact on recycling which businesses could get right behind. At PAPA we are concerned that it is too easy for politicians to put the onus on food businesses to make changes but without a co-ordinated overnment waste collection strategy little is likely to change in reality.
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the PAPA awards
T
he PAPA Awards, in its 29th year, is known as the industry benchmark for Italian food. The Awards recognise everything Italian from the UK’s best Italian restaurants, and pizzerias to supermarket pizza ranges and pasta products. Held in conjunction with the European Pizza and Pasta Show (EPPS), the trade show hosts the final of the Pizza and Pasta Chef competitions culminating in the PAPA Awards dinner that takes place on the final evening of the EPPS Show. Winning a PAPA Award is an incredible endorsement for business within the Italian food industry. Celebrating the UK’s best Italian Food, the PAPA Awards offers industry recognition, attracting entrants from the UK’s leading supermarkets, rewarding great flavours, high-quality ingredients, excellent value and outstanding packaging.
Pizza Chef of the Year 2017
Marco Fuso
M
arco Fuso won the prestigious Pizza Chef of the Year title at last year’s PAPA Awards. As well as winning the overall title, Marco wona three separate pizza chef categories and it was Marco’s Sweet Pig in the Norseland category that won him the overall Pizza Chef of the Year title. Marco has enjoyed tremendous success since his win and is delighted to share his story since winning the title: “I entered the Pizza Chef of the Year competition because I do enjoy the thrill of competing in pizza competitions. For me, not just for the competition but also to create and share my recipes aswell as meet and connect with new people. I entered previously in 2014 and 2015 reaching the final on both occasions but unfortunately I didn’t win. In 2017, I entered again in five categories and attended the south west regional semi-final, winning four out of the five categories. I was delighted to present four of my pizzas in the grand final. “At The PAPA Awards that evening I was amazed to be called up as the winner in three of the categories. To then be named the overall Pizza Chef of the Year was phenomenal. I will never forget that night! It was incredible being called to the stage so many times and receiving my award from Chef Theo Randall. “Following the win, I was inundated with media opportunities. I was featured in food magazines and newspapers both locally, nationally and overseas. I was also invited to major international pizza events including The International Pizza Expo in Las Vegas.
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Winning a
PAPA Award
A highlight however was the opportunity to appear in my home town Lecce, Italy for a big pizza event. I was invited as a special guest and it was such a huge honour to come back home as a national winner. “The win has not just helped my personal growth but also the company where I work. I work as a consultant chef at Baked and Battered in Surrey and we get so many requests for my pizzas. The menu at Baked and Battered will include my PAPA Awardwinning pizzas as specials for a limited period. I also run a pizza consultation company, MFP Consultancy and after I was announced as Pizza Chef of the Year I received a huge increase in requests for training and development. “I have undoubtedly had so many amazing opportunities since winning my PAPA Award. Both my career and personal life have never been better.”
PAPA Report 2018
the PAPA awards
F
ood retail brand, Co-Op Food has entered the PAPA Awards for a number of years and have seen huge success over those years. Last year Co-Op picked up two PAPA Awards, one recognising the chain as best Chilled Convenience Store and one in the Indulgent Pizza category for their Irresistible Chorizo & Manchego Pizza. These awards join the chains arsenal of PAPA Awards having won the Convenience Store Award multiple times and continually being recognised within the best pizza category. Co-Op has 2,500 convenience stores across the UK and its chilled pizza range is a successful part of meeting its customer’s needs. Kate Addison, pizza product developer at Coop shares how winning a PAPA Award benefits business at Co-Op and boosts the stores’ national profile. “Winning these awards mark a successful year for the team, introducing new and improved pizzas, from thin and crispy bases, to deep pan and stuffed crust. “We have really thrown ourselves into the world of pizza, discovering the art of creating an inspirational and authentic range. We know our shoppers love them too and we are honoured to be recognised in this way. “We love coming up with delicious and exciting flavour combinations, experimenting with bases, and are inspired by emerging trends. We entered the awards as we know we have an exciting range. Feedback from customers was positive and we wanted to have our efforts recognised by industry peers. “We have a dedicated pizza development team at Co-Op and they really listened to customer feedback when developing the range. The team have travelled across the globe for pizza inspiration, from the restaurants of Rome to street stalls in Chicago, all the way to the bright lights of Las Vegas to the home of the Margherita in Brandi in Naples. “Our Irresistible Chorizo and Manchego Pizza picked up the award for the most indulgent pizza for its delicious toppings of smoky paprika rich chorizo with rich nutty sweet manchego cheese. Inspired by authentic delicatessens found across Italy, our Irresistible pizza range introduces innovative new recipes, delicious new bases and exciting new toppings.
PAPA Report 2018
“The range has been so successful in store and we wanted the range to be recognised nationally. The PAPA Awards are the national awards that the whole industry aspire to win. The Awards recognise excellence in all aspects of the Italian food industry and we knew that entering the awards would give us the opportunity to showcase our range. We were delighted to have done so well in these awards, recognising our pizzas and the store as a whole. Entering the awards was a simple process that just required us to submit details of the business and the range. “Attending The PAPA Awards Dinner is an honour in itself. To mix and network with some of the industry’s big players and to be able to watch the awards being announced is a great experience. To then hear Co-Op called out as a winner in not just one but two categories was an absolute career highlight. “National awards like The PAPAs are an important part of communicating to customers the level of innovation and quality we want Co-Op to be synonymous with. “It is such a great endorsement to recognise the authenticity and value of our pizza range and to recognise Co-Op as a convenience retailer.”
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the european pizza & pasta show
2
018 marks the third year for the European Pizza and Pasta Show (EPPS). The show, now established as Europe’s largest speciality food event, brings together the leading pizza and pasta brands, speciality food and ingredients producers, professional kitchen equipment as well as world renowned chefs and master pizzaioli from UK, Europe, USA and beyond. With over 100 companies showcasing 600+ brands, the three-day show is a must-attend event for independent restaurants and retailers, operators, wholesalers and distributors, restaurant chains, hotels, catering companies and public services. The 2018 event aims to break the mould of UK Italians buying Italian produce by not only radically redesigning the visitor demographics to include new and diverse audience to match the exhibits, but the event will also host leading industry buyers from Europe’s and USA largest retailers and operators. The event attracts international exhibitors and buyers alike from the UK, Republic of Ireland, Germany, Switzerland, South Africa, France, Italy, Denmark, Netherlands, Belgium, Spain, Hungary, USA, Australia and The Russian Federation. The show is organised by IPR Events London Ltd in association with The UK Pizza, Pasta and Italian Food Association and headed up by Stanislava Blagoeva-Duschell, MD of the European Pizza and Pasta Show. Slava has 30 years’ experience of the events sector, having worked for and managed some of the world’s leading exhibitions companies. In 2016 Slava launched The European Pizza and Pasta Show in association with PAPA and has been organising it successfully now for three years. In 2017 The European Pizza & Pasta Show was shortlisted for the coveted industry award of
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The European Pizza & Pasta Show 13 -15 November 2018 Olympia London
“The Best New Show” in the UK by Exhibition News. 2018 is a remarkable year for The European Pizza and Pasta Show, a mile stone in becoming not only a showcase for innovation, but a stage for the world leading chefs to bring their expertise and skills in support of the industry. From a masterclass with renowned celebrity chef Aldo Zilli to the 2018 PAPA Finals for Pizza and Pasta Chefs of the Year Award, the event is also bringing together industry leaders and speakers in 23 sessions discussing the present and the future of our industry. The 23 seminars, staged in a specially designed F&B Theatre, will not only highlight leading industry experts, but will also bring to the forefront issues such as waste management, allergens and labelling, data protection, franchising, healthy dining. The exhibition, which is the only one of its kind in Europe, has attracted international attention and will be broadcast through Pizza TV (USA) and Channel M6 (France) as well as bringing in a BBC film crew.
PAPA Report 2018
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