Pizza, Pasta & Italian Food Magazine - June 2025 - Issue 228
Contents
Welcome
With the Italian tomato season looming, it’s the perfect time to focus on the heartbeat ingredient of Italian cooking. Catching up with some of the biggest names in the sector, we covered new avours, varietals, consumer trends and so much more. While there’s uncertainty around weather conditions for harvest, you can pretty much guarantee provenance and the best toms on the planet.
The 2025 PAPA Awards are also edging ever closer, so check out all the opportunities around competition submissions and sponsorship.
Plus, there’s a bumper News section, we look at a pizza business blazing a trail on the South Coast, the buzz around gelato, plus the evolving impact of AI and tech. Enjoy!
ALEX BELL - EDITOR alex@jandmgroup.co.uk
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NEWS 4-17
GELATO INSIGHT
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PAPA PROFILE
28-29 Premier League of its own –Village Pizza Kitchen
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Perco Pizza Sauce delivers rich, seasoned flavour. Made in Portugal for authentic taste, it’s the perfect sauce for busy kitchens looking for consistency and quality.
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- Sorrento Pizza Shop, Durham
ALPHIN PANS ap
Alphin Pans
NEWS
It’s a bumper section, foucsing on AI solutions for multi-location restaurants, seasonal NPD and the arrival of the Cheeseburger Pizza.
Hospitality faces more supply chain headwinds
The latest CGA Prestige Foodservice Price Index (FPI) reveals a marginal increase in year-on-year inflation in the hospitality sector, rising to +2.0% in March from February’s +1.8%.
While overall YoY inflation remains relatively low, the latest data presents a nuanced picture. The oils & fats category continues to be the most inflationary, with a +5.8% increase compared to March 2024. Sugar, jams, syrups and chocolate rose 2.4% YoY – partly due to ongoing volatility in cocoa pricing. However, while many categories may have enjoyed a continuation of lower inflationary rates in March, it should not be taken as any assurance that future figures will be immune to the supply shocks currently manifesting in the market.
In produce, there has been a deviation from typical seasonal trends. Instead of the usual price reductions as we approach summer, various factors are contributing to increases on key items. Significant rainfall and flooding in Europe have affected root vegetables, particularly for onion prices.
Dairy continues to be impacted by challenges in butter and cream production stemming from adverse weather that affected milk quality and volume last year. However, while suppliers are not yet indicating price decreases, the second quarter of this year offers a more optimistic outlook with the anticipation of improved milk volumes.
Meat and poultry markets also face headwinds, including a tightening of cattle supply, with UK beef production forecast to drop 5% in 2025. This fall is significantly influencing prices, and as the summer BBQ season approaches, increased demand for popular cuts is expected to amplify pressures. Chicken is volatile due to ongoing avian flu outbreaks in key production regions, causing extended disruptions to supply. Avian flu also remains a key driver behind elevated egg prices.
Shaun Allen, CEO of Prestige Purchasing, said: “While the latest CGA Prestige Foodservice Price Index offered a glimmer of hope in March, the persistent pressures in key areas like oils and fats, coupled with emerging challenges in produce, dairy and meat and poultry, underscore the continued need for strategic supply chain management within the hospitality sector. Navigating these complexities is crucial for businesses looking to maintain margins in the coming months.”
Olive Oil Booster system takes Expoliva centre stage
Alfa Laval showcased the performance of its Olive Oil Booster system at the XXII International Trade Fair for Olive Oil and Related Industries (Expoliva 2025), which took place on May 14-16 in Jaén, Spain.
The region surrounding La Selva Del Camp in northern Spain, once renowned for olive oil prized by the Roman Empire, is at the forefront of innovation. A partnership between the cooperative Coselva and Alfa Laval is driving a new era of premium olive oil production.
As the leading global event in the olive oil sector, Expoliva was the ideal platform to share the results achieved with Alfa Laval’s vacuum-based extraction method. At Coselva, this enabled a 10% increase in the extraction of premium extra virgin olive oil and a 20% boost in polyphenol content.
“The results with Coselva demonstrate how innovative processing can enhance product quality and profitability for olive mills,” said Álvaro del Río, olive oil manager at Alfa Laval Iberia. “We’re proud to collaborate with customers in pushing the boundaries of what’s possible in olive oil extraction.” Alfa Laval’s technologies are designed to maximise the availability of nutritious food, while minimising environmental impact. The Olive Oil Booster system integrates advanced thermal and separation processes
– including a plate heat exchanger and centrifugal decanter – to improve performance without disrupting production flow. When combined with Alfa Laval’s crusher and vertical centrifuge, the system significantly increases oil yield and antioxidant levels compared to conventional methods.
Visit alfalaval.com/oliveoilbooster.
Record-high exports of Parmigiano Reggiano
The Parmigiano Reggiano Consortium has reported its 2024 performance results, with exceptional figures in a challenging geopolitical environment.
At the annual press conference at Palazzo Giureconsulti, Milan, it was revealed that despite uncertainty in international markets and concerns over trade, overall turnover at consumption reached an historic high of €3.2 billion compared to €3.05bn in 2023 – an increase of 4.9%. Total sales volume grew by 9.2%, supported by a strong domestic market (+5.2%), and even more so in exports (+13.7%).
Producer prices also increased. In 2024, the average price for 12-month matured Parmigiano Reggiano rose to €11.0/kg, up 9% from €10.13/kg in 2023. For 24-month matured cheese, the price climbed to €12.5/kg with a 5% increase over the previous year’s €11.90/kg.
For the Consortium, one key takeaway is clear: the future lies internationally. Exports account for 48.7% (72,440 tons), almost half of total sales, with a +13.7% growth. The five main international markets showed strong performances: US (+13.4%), France (+9.1%), Germany (+13.3%), UK (+17.8%) and
Canada (+24.5%). Growth was also recorded in Japan (+6.1%) and Aus (+28.2%).
With €28.4m invested in marketing and communication, Parmigiano Reggiano confirmed the process started years ago to become a globally iconic brand, ready to meet the challenges posed by extremely large markets, where the large number of imitation products creates confusion for customers. The Consortium is working to enhance the PDO distinctiveness, providing more information on its characteristics: maturation, origin, production process and taste.
Overall, production remained stable compared to 2023: 4.079 million wheels vs 4.014m in 2023 (+1.62%). As for the provinces, Parma was the largest producer (1.362.226 wheels vs 1.350.415, +0.87%), followed by Reggio Emilia (1.217.128 wheels vs 1.217.380, -0.02%), Modena (877.874 wheels vs 860.971, +1.96), Mantua (507.631 wheels vs 476.361, +6.56) and Bologna (114.389 wheels vs 109.173, +4.77%).
Italy accounted for 51.3% of sales
(source: Nielsen Sell-In). As regards distribution channels, Large Retailers came first once again (65%), followed by food manufacturers (18%), which benefitted from the increasing popularity of products featuring Parmigiano Reggiano among their ingredients. The HoReCa channel remained at the tail-end of the list, with enormous potential for development, accounting for 7% of the total. The remaining 10% was distributed through other sales channels. Direct sales from cheese factories (over 85% in Italy, with approximately 9000 tons sold) accounted for 5.5% of total sales and recorded a strong increase (+13.0%).
“2024 was a challenging year for Parmigiano Reggiano, yet it ended with record results,” said Nicola Bertinelli, Consortium president. “Looking ahead, we must increasingly invest in international market growth.
“With exports now nearing half of total sales at 48.7%, creating space in foreign markets is a necessity. The US plays a crucial role in this context. The news of increased tariffs on Parmigiano Reggiano is disappointing but as a premium product, price increases do not automatically reduce demand. We aim to pursue diplomatic solutions to explain why such tariffs are unreasonable for a product that does not directly compete with American parmesan cheese. We need to engage in meaningful dialogue – not on a bilateral level, but through the European Union – to avoid counterproductive trade wars.
“Today’s consumers seek products that feature authenticity and heritage – values embodied by Parmigiano Reggiano,” said Bertinelli.
Pan’Artisan Pinsa joins Italiano range
New to Pan’Artisan’s Italiano range, the Pinsa offers a truly Italian bread that not only meets the needs of operators and chefs but satisfies increasing interest from consumers for authentic, regional specialities.
Chris Dickinson, Pan’Artisan business development director, said: “The origins of the Pinsa can be traced back to rural communities on the outskirts of Rome, where this irregular, oval shaped bread was produced using ancient grains, such as millet, barley and spelt. Similar to pizza, but known for its cloud-like appearance, exceptional lightness, flavour and digestibility, the modern-day Pinsa retains these distinct characteristics. The bread’s unique aroma arises from the maturation method, which involves a lengthy fermentation process, contributing to its distinct flavour, texture and aroma.
“Pan’Artisan’s hand-stretched Pinsa is expertly made in Italy using premium ingredients: 100% selected, stone-milled Italian grains (type 0 and type 2) and rice flour are combined with sourdough and a natural leavening process. Free from preservatives and high in hydration, our Pinsa offers the desirable features of a highly digestible base and distinctively aromatic profile. Baking results in a beautifully leavened structure, a crisp outer texture and a soft, cloud-like interior for
UK debut for Rio Mare Insalatissime
Rio Mare has launched its Insalatissime tuna salad snacks in the UK, available at Costco, Ocado, Morrisons and Waitrose.
Packaged in a convenient, travel-friendly, fully recyclable 160g stay-fresh bowl without any added preservatives, Insalatissime salads are aimed at consumers looking for a healthy meal or a quick, protein-rich snack on the go.
The launch of Rio Mare Insalatissime salads has been supported by in-store promotions and sampling, while also benefitting from a major UK TV advertising, PR and social campaign in 2025. Focusing on Rio Mare Tuna in Olive Oil, it will elevate the brand’s visibility, making consumers aware of its commitment to quality.
The range includes six tuna salads, retailing at £3:
● Messicana (Mexican Style Salad): Tender Rio Mare MSC-certified tuna, with creamy red beans, bell pepper, sweetcorn and hint of chilli.
● Couscous: Premium tuna paired with fluffy couscous, chickpeas, cherry tomatoes and peas.
● Sweetcorn: Sweetcorn, carrots, peas and olives.
● Lentils: Fragrant vegetables and, in some varieties, lentils and legumes.
● Tuna and Bean Salad: Cannellini beans, fine green beans and vegetables.
● Quinoa: Ideal for a light yet nourishing meal.
a versatile product, suitable for a multitude of uses.”
Designed with professional kitchens in mind, Pan’Artisan’s Pinsa can be topped with seasonal, savoury ingredients to make a gourmet flatbread or open sandwich, used as a superior bread alternative, topped like a pizza and baked, or finished with sweet ingredients such as fruit, honey or mascarpone for an inventive dessert. The Pinsa is also suitable for vegan, vegetarian and lactose-intolerant diets.
Blending Italian heritage with Lancashire’s bounty
In the heart of Lancashire’s Ribble Valley, chef Maurizio Bocchi has cultivated a culinary haven that marries his Italian roots with the rich produce of the English countryside. Since opening La Locanda in Gisburn in 2003 with wife Cinzia, Bocchi has been on a mission to deliver authentic Italian cuisine, deeply rooted in tradition and sustainability.
A distinctive aspect of Bocchi’s approach is his ‘Agrichef on Wheels’ initiative. Combining a passion for Italian motorbikes with his culinary expertise, he traverses the Lancashire countryside, visiting local producers and foraging sites. These journeys culminate in outdoor cooking sessions, where he prepares traditional dishes using freshly sourced ingredients, all captured in a video series that showcases the region’s gastronomic potential.
On his latest trip, Bocchi visited Charlotte and Brandon Whittaker at Slate Pit Farm in Accrington. They supply
La Locanda with the highest quality grass-fed beef and lamb through their butchery at Hodges Family Butchers at Great Harwood. Bocchi arrived on his motorbike on a glorious sunny morning to cook traditional Arrosticini (lamb skewers from the Abruzzo region of Italy) over charcoal in an old sheep feeder, out on the hillside overlooking the farm and the Lancashire landscape.
Central to the cuisine is highquality extra virgin olive oil (EVOO). La Locanda sources from the Gabrielloni family in Recanati, Italy, reflecting a partnership rooted in shared values and a commitment to excellence. Bocchi champions EVOO not only for its flavour but also for its health benefits, advocating its inclusion in daily diets.
This dedication has earned La Locanda many accolades, including the Ospitalità Italiana certification for 16 years in a row and recognition as a Taste Lancashire Ambassador.
Born on the banks of Lake Maggiore in northern Italy, Bocchi’s early life was steeped in agriculture and gastronomy. Earning a diploma as a Perito Agrario, he honed his skills in farming and horticulture, laying the foundation for his
future culinary endeavors. His formative years included hands-on experience in agriturismos, where he engaged in activities ranging from milking cows to crafting cheeses and cured meats. His commitment to quality is evident in his sourcing practices. Over 80% of La Locanda’s ingredients are procured locally, emphasising seasonal and foraged produce. He collaborates with producers who uphold natural farming methods, eschewing chemicals and prioritising animal welfare. This philosophy aligns with his advocacy for the Slow Food movement, promoting food that is ‘good, clean, and fair’.
The video of Bocchi’s visit to Slate Pits Farm is available to watch at agrichef.co.uk.
An Italian company that has produced gelato and pastry ingredients since 1959 and is present in more than 84 countries worldwide has introduced two açaibased products. The Prodotti Rubicone Top Fruit Açai concentrated paste and Soft Açai powder are 100% Made in Italy and meet consumer demand for natural ingredients that are rich in beneficial properties and offer exotic tastes.
Açaí is a berry native to Brazil, known for its blueberry-like flavour and widely appreciated for its anti-ageing and detoxifying properties. This ‘superfood’ meets the world of gelato and beverages through two formulations, tailored to artisanal and soft-serve gelato makers.
Top Fruit Açai is a ready-to-use concentrated paste with a high percentage of fruit purée. Just a few steps and the addition of water allow the creation of gelato, soft serve, slushies, smoothies or milkshakes. The product is vegan, gluten-free, and retains all the fruit’s nutritional benefits.
Soft Açai is the powdered version, also ready to use. It preserves the full organoleptic and nutritional qualities of the fruit and is likewise vegan and gluten-free.
“At Prodotti Rubicone, we have always paid close attention to consumer trends, striving to offer our partners solutions that reflect the latest market developments. In recent years, we’ve focused on functional ingredients, clean-label formulations and unique taste experiences –without compromising on ease of use. Top Fruit Açai and Soft Açai are the latest results of this distinctive approach to R&D. Açai is a major global trend, and we couldn’t miss the opportunity to include it in our portfolio,” said Alessandro Cioccolini, CEO of Prodotti Rubicone.
With these launches, Prodotti Rubicone is further strengthening its position as a trusted partner for gelato and pastry professionals worldwide, thanks to the continuous efforts of its R&D department.
FIREWOOD
Brakes, the UK’s leading foodservice wholesaler, has revamped its premium ice-cream range with the introduction of an exclusive range of gelatos and sorbettos from award-winning producers, Hackney Gelato and Jude’s.
Hackney Gelato uses traditional methods, with a slow churn to keep the ice and air out for a smoother texture. It also makes its gelato with a higher ratio of milk to cream, so it contains less fat than most ice creams, creating deeper, more intense flavours.
Brakes adds new premium ice-cream
With 13 varieties in a 4.5l format, Hackney Gelato offers a range of highquality flavours. These include 2 Star Great Taste winners Raspberry and Alphonso Mango Sorbettos, Pistachio and Chocolate & Roasted Hazelnut Gelatos, and Sea Salted Caramel Gelato –winner of the coveted 3 Star Award.
Brakes is also adding a new 4.75L Napoli range from award-winning producer, Jude’s. Exciting flavours include Bubblegum, naturally coloured with spirulina, and Speculoos Caramel Biscuit. The range is designed to delight customers and elevate the ice cream offer across foodservice.
Paul Nieduszynski, CEO of Sysco GB, said: “We have seen an increasing number of customers wanting to differentiate menus with a premium range of ice-cream. With summer and National Ice Cream month fast approaching, it’s a great opportunity to review any ice-cream range.
“The products we’ve launched, which are exclusively available to Brakes
customers, will offer a comprehensive consumer experience, which is sure to have them coming back for more!”
Global expansion for NIQ Product Insights
NielsenIQ (NIQ), the leader in consumer intelligence, has announced the global expansion of NIQ Product Insights (NPI). It provides CPG and retail enterprises with an extensive catalogue detailing specific product attributes – such as dietary, sustainability and clean label characteristics – consumers search for when they shop. Already adopted by US retailers and CPG manufacturers, NPI will expand to 25 additional markets within Western Europe, Eastern Europe, the Middle East and Latin America throughout 2025 and 2026.
NPI empowers brands and retailers to stay ahead of global macroeconomic challenges – whether that’s changing regulatory standards or tariff impacts – shifting consumer preferences and category trends with the most granular product-level data in the industry. The solution, which combines NIQ’s comprehensive market measurement with generative AI technology, delivers 27,000+ structured product attributes
per SKU and resolves 99% of consumer queries. These range from GLP-1 friendly, gluten-free or made in one’s home country, in addition to the other attributes that matter most.
“In a complex consumer environment defined by increasing competition and more discerning consumers, retailers have the added pressure of tariffs and inflation impacting their product choices and go-to-market decisions,” said Marsha McGraw, global managing director, NIQ. “Our NIQ Product Insights provides analytics and insights to help companies understand changes in global regulation, including origin labelling and food additive bans across markets, as well as how and why consumers are responding to product and pricing changes.”
NPI enables operators to spot trends early, personalise experiences and accelerate innovation by translating billions of product data points into structured claims, formulations, indicators and certifications.
Key capabilities include:
● Regulatory readiness: staying in tune with evolving global regulations – navigating tariffs, origin labeling and food additive bans across markets.
● Faster innovation: helping clients spot trends and respond with the right claims, ingredients and formats to influence consumer choice and drive faster time-to-market.
● Shopper personalisation: retailers use NPI’s granular attribution data to elevate category management, optimise shelf layouts and deliver a personalised shopper experience.
Sit back and relax at Osteria Angelina
Osteria Angelina – the new pasta and grill restaurant from the Angelina, Dalston team – officially opened in Norton Folgate on 20 May.
It sees founders Joshua OwensBaigler, Amar Takhar and Laura Horta take on a bigger converted warehouse space on the border of Spitalfields,
Shoreditch and the City. Osteria Angelina will embrace the traditional osteria style of northern Italy, with a more relaxed dining experience, larger à la carte dishes and a faster pace.
Executive chef Usman Haider has been with the Angelina team for five years and has worked with founder Owens-Baigler to create the offering, which focuses on fresh pastas with a Japanese twist, as well as ‘big cut’ Binchotan grill dishes.
A selection of eight fresh pastas will change regularly and feature dishes such as: Rigatoni Tomato & Kosho; Tortelloni, Truffle & Kombu; and Tagliolini with Mentaiko. A focal point is the Binchotan fired grills, preparing Skate Wing on the Bone with Sea Urchin Butter, Duck Crown Kabayaki, plus Aged Porterhouse brushed with Tare.
Crudi is another menu highlight, alongside other antipasti and fritti small plates, with Hamachi Sashimi, Truffle Soy
Tom Aikens to headline ucff
The universal cookery & food festival (ucff) makes its return on 16 September 2025, hosted at the culinary hub Tewinbury Farm in Hertfordshire – a venue renowned for its sustainability focus and five-strong dining portfolio.
Dubbed ‘Glastonbury for chefs’, ucff offers an inspiring day out of the kitchen, packed with live demos, hot-topic debates, wild food exploration and peer-to-peer connection.
This year, Michelin-starred Tom Aikens headlines the Staff Canteen Live, joined by a top culinary talent, for what promises to be one of the festival’s most electrifying editions yet.
What’s On at ucff 2025:
● Staff Canteen Live: A series of live demos – Tom Aikens (Muse), Daniel Clifford & Liam Anderson (Midsummer House), Tom de Keyser & Sarah Hayward (The Hand & Flowers/The Coach) and Josh Angus (HIDE, Mayfair)
● Wild Food: Feather, Fur, Fin & Fungi Demo Stage: An expanded wild food concept featuring game butchery, fish
The wine list features more than 300 Italian options, focusing on its diverse landscape of unheralded indigenous varieties with uniquely historic stories.
The ground floor 75-cover restaurant is centred around a large open kitchen and bar, with a mix of chef counter and table seating. The comfortable, monochromatic design has been overseen by Anna Owens Designs, who also created the restaurant’s bespoke tableware and furniture.
prep, wild foraging and fungi, with insight from field-to-fork experts.
● Foraging Walks: Led by Colin Wheeler-James and the Ground Up Cookery School, dive into nature’s pantry alongside the River Mimram, with a focus on sustainable sourcing and menu integration.
● Trends & Debates Stage: Hosted by Nigel Barden, tackle the topics shaping the future of foodservice, with sessions including Local Heroes, Eat Yourself Well, To B or Not to B-Corp? and AI in the Kitchen.
● Farmers’ Market: A multi-sensory showcase of the best in British produce and equipment, from hyperlocal to national suppliers.
“ucff is more than a festival – it’s a reset for our industry,” said Billie Moore, joint MD of 365 Events and ucff founding partner.
“It brings chefs, growers, makers and thinkers together, to share, learn, and grow.”
Visit cookeryandfoodfestival.co.uk.
Tickets: £125 +VAT.
Conveyor Pizza Oven Touch Control
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830 EM and 430 EM – Twin Deck and Single Deck pizza ovens
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Cheeseburger Pizza all the rage with Big Zuu
Pizza Hut is combining two very different fast food staples, with the Cheeseburger Pizza. Created in time for summer, it’s created to finally answer the ultimate question – burger or pizza tonight? With Pizza Hut, you can now have both! Whether dining with friends at a restaurant or ordering a cheeky delivery, they have you covered.
Marketed as a mouthwatering burger-flavoured sauce and cheese, there are three pizzas in the Cheeseburger range – beef, breaded chicken and veggie. They’re available on all bases but perfectly paired with stuffed crust.
Big Zuu got a first try, as part of the sponsorship of his new Sky series Big Zuu & AJ Tracey’s Rich Flavours. He said: “I’m really excited to be collaborating with Pizza Hut for the launch of my new show. We travelled the world sampling the best food there is, and now we’re bringing that energy home.”
The timing is designed to coincide with a summer packed full of incredible events, from sport to music, and the launch of his new show.
Jana Ulaite, chief marketing officer at Pizza Hut UK &I, said:
“Pizza Hut are the original rebels, and we know how to cut through the market and create something that delivers on taste, creativity and excitement all at once. Our partnership with Sky and Big Zuu for Rich Flavours has given us the perfect opportunity to debut this revolutionary new pizza and we’re so excited that our customers are finally going to be able to taste it too! Whether that’s from the comfort of their own home or around the table with friends at one of our restaurants.”
The Cheeseburger Pizza is part of the new Cheeseburger Range and is available with all types of bases.
Deliverect & Resolve: a vision AI solution
Global food tech SaaS company, Deliverect, has launched an AI-powered solution that tackles a revenue-draining pain point for multi-location restaurants: Missing and Incorrect (M&I) errors and unjust refund claims.
Resolve was developed with Google’s Gemini Models and Google Cloud’s Vertex AI platform using advanced vision AI technology to improve order accuracy and provide restaurants with the tools to effectively dispute fraudulent refund claims. It represents a significant step in Deliverect’s broader strategy to leverage AI for automating manual tasks and driving actionable insights to transform restaurant operations. Operators who have implemented Resolve have seen a 95% refund capture rate and up to 70% revenue loss protection within the first three months, driven by process improvements, data insights and successful dispute resolution.
Resolve addresses a critical industry challenge where an estimated 30% of refund claims are fraudulent, accounting for 60% of restaurant revenue lost to unfair – and historically unprovable – reimbursement requests. By using overhead cameras to capture the entire
order packing process, Resolve creates visual documentation to verify accuracy and dispute unwarranted claims.
“Delivery platforms have created tremendous growth opportunities for today’s digitally savvy restaurants, but they’ve also introduced new challenges in managing order accuracy and refund claims,” said Zhong Xu, CEO of Deliverect. “Resolve represents Deliverect’s continued commitment to making the restaurant ecosystem fair for all parties, extending far beyond delivery orders, to address M&I issues across the entire restaurant operation spectrum – from first-party direct orders to drivethrough service and in-store dining.”
Resolve uses in-restaurant camera footage to document the order preparation process. The system:
1. Records order packing footage.
2. Uses in-house developed tech to analyse video and verify the presence of correct order items.
3. Generates evidence packages to dispute unjust claims with delivery platforms.
4. Uses Gemini models to generate actionable reports about all orders with incorrect items.
Every single refund outcome is fully transparent, so teams can learn and provide training. Resolve aggregates all data to gather trends and recommend improvements to reduce the controllable errors impacting customer satisfaction and repeat order rates.
Pilot results demonstrate Resolve’s effectiveness, with one restaurant seeing 42% of refunds identified as disputable. Another experienced a 52% reduction in refund error rates and 44% reduction in refunded revenue through operational improvements guided by Resolve insights. Available to businesses with 50+ locations in the US, UK and France, supporting major delivery platforms.
Rondanini UK updates Franco Manca pizzas
Rondanini UK, a leading importer and manufacturer of fine Italian foods, is relaunching Franco Manca’s retail pizza range. Five new pizzas are rolling out into Tesco, Ocado and Amazon Fresh with improved sourdough bases, upgraded recipes and bold packaging.
Crafted in close collaboration with Franco Manca using traditional Italian methods, the new sourdough pizza bases are hand-stretched and baked in Italy using time-honoured techniques. They are then hand-topped in the UK with the finest, carefully sourced ingredients.
The range features five updated premium pizza flavours designed to offer a restaurant quality experience at home, meeting growing consumer demand for elevated, globally inspired flavour
profiles1. Each pizza is built on the brand’s signature slow-rising sourdough base, crafted from 00 flour using 100% Italian-selected grains and a rich Italian tomato sauce.
Highlights include:
● Chicken Gyros: Sweet and smoky Greek-inspired chicken with sundried tomatoes and a garlic mint drizzle.
● Meatball Ragu: Tender beef and pork meatballs with a spicy pork crumb and rich tomato ragu.
● Salami & ’Nduja: Spianata salami, creamy mozzarella and a hot honey drizzle on the side to be added as desired.
● Halloumi & Hot Honey: Chargrilled peppers, halloumi,
mozzarella and a hot honey glaze.
● Quattro Formaggi: Mascarpone, cheddar, mozzarella and pecorino, finished with a balsamic drizzle.
Adriano De Vito, MD of Rondanini UK, said: “We’ve always believed that great pizza starts with great dough and great ingredients. This relaunch is about more than just new flavours; it’s about raising the bar for retail pizza and delivering restaurant-quality taste for at-home occasions. With upgraded recipes, striking new packaging and uncompromising quality, we’re looking to set a new standard in the chilled pizza category.”
Riso Gallo has announced its latest innovation: Easy Cook. Say hello to a gourmet experience in just 10 minutes!
Crafted with passion and expertise, Riso Gallo’s Easy Cook transforms anyone into a culinary maestro, from the budding home chef to the seasoned gastronomist. Parboiled to perfection, it’s designed to deliver a luscious, creamy texture, alongside an al dente bite – without any fear of overcooking.
Dive into traditional Italian cuisine with a classic risotto or unleash your creativity by whipping up vibrant salads, trendy poke bowls and exotic paellas that are sure to impress. So, get ready to indulge in the ease and elegance of Italian cooking, one delicious risotto at a time.
Available in Morrisons, Sainsburys and Waitrose (June 2025).
Sweet biscuit debut for White Rabbit
White Rabbit is taking on the premium ambient biscuit aisle, with a categoryfirst, gluten-free Biscotti offer, while adding a Plain Gnocchi to its marketleading chilled fresh pasta range1
Both launches have hit Sainsbury’s and Ocado, bringing the ‘holy grail’ of uncompromising taste to gluten-free.
White Rabbit Biscotti is a first venture into sweet snacking and is branded as the only gluten-free offer made using a traditional Italian method and recipe. Hand-rolled and twice-baked using fresh almond pieces, the premium artisan biscuit is crafted in Italy to deliver an authentic taste experience, targeting snacking and seasonal gifting occasions.
White Rabbit Plain Gnocchi joins the brand’s No1-selling gluten-free chilled fresh pasta line-up1, which includes a plant-based, Aubergine Parmigiana Ravioli and dairy-based Filled Three Cheese Gnocchi. The Plain Gnocchi, another authentic recipe made in Italy, has been developed for versatile
usage in dairy and plant-based dishes, while addressing the No 1 challenge gluten-free consumers face in finding a convenient meal solution, cooking in under three minutes2
The launches landed just weeks after White Rabbit unveiled a brand refresh, new recipes, plus a major upgrade of its dedicated gluten-free bakery, producing a range of pizza and Italian breads.
Now the second-largest brand in Gluten Free Pizza3 and a Top 10 UK Pizza Brand4, White Rabbit is leading the category, growing six times faster than the total gluten free market4, with a ‘consumer-first’ approach that brings shoppers uncompromising taste and value for money.
the start: to bring compromise free, high-quality gluten-free meal solutions to the category for the seven million gluten-free consumers that now make up a staggering one in five of UK households2.
White Rabbit co-founder and CEO, Nick Croft-Simon, said: “Our mission at White Rabbit has been the same from
Picture perfetto!
From a
ground-breaking Michelin-rated
craze is gaining pace – and Carpigiani foodservice sector
THANK
YOU, BERNARDO
Walking down a UK high street today, you might need to double take as you see signs for ‘Italian Gelato’ increasingly popping up. O ering a avour of Italian heritage, this artisan treat is sweeping the nation. And one man who can deliver the recipe is Carpigiani UK’s development chef and gelato master, Joe Yates.
Gelato dates back to 16th-century Italy, credited to multifaceted architect Bernardo Buontalenti in 1559, Florence. Such heritage and dedication to the excellence of the craft is upheld by the world’s leading equipment
shop to growing global interest, the gelato can help the foodservice sector take
advantage.
manufacturer, Carpigiani – and not just in Italy. Its Gelato University welcomes more than 6000 students from across the world over seven branches. The UK alone boasts four development kitchens, situated in Hereford, London, Glasgow and now Manchester.
“I think UK chefs can be put off calling their product ‘gelato’ because technically it does translate from Italian to English as ‘ice cream’,” said Yates. “But the products are worlds apart, and that’s why we’re seeing more traditional recipes across gelaterias and high-end restaurants.
“But it is a skill you need to hone. I’ve worked with talented chefs to
develop recipes in one-to-one sessions, and the majority know exactly what they want to achieve, having tested flavour combinations and pictured the final result in their head. However, it’s the physics they need assistance with. While every culinary craft does of course require artistic flair, gelato making is a science and that’s where I can help.”
AT A PREMIUM
With its superior texture and avour, Yates notes that the industry is paying attention to the bene ts of quality and seasonal ingredients – but machinery is key. As a leader in manufacturing
GELATO INSIGHT
professional gelato-making equipment, Yates says Carpigiani is the go-to for premium technology and expertise.
“There’s no contest. Our machines are packed with Carpigiani’s patented HardO-Tronic® technology that produces results like no other, instinctively adapting the base mixes to ensure an evenly smooth texture. There’s also our HE (High Efficiency) range built-in with the Hot-Cold-Dynamic® Adaptive system – this intuitively recognises the type and volume of the mix in the machine and modulates the cold and hot gases to optimise heat exchange during freezing. This particular line is our most energy-efficient and a great way to help chefs reduce energy consumption. After setting the programme, the machines do the rest. It’s a bit of magic really.
“My chef skillset comes with equipment know-how, allowing me to take students and recipes to the next level. For any chef, we can always recommend the best machine for their needs – from energy efficiency and prep time to running costs. For venues where gelato is one of many parts of a menu, we would recommend smaller units, such as the Labo 8/12 XPL P or the ReadyChef. It depends on the volume required – and many produce more than just gelato!”
When it comes to flavours, Carpigiani UK’s Iced Insight* report has found that not much changes. Researching out-ofhome (OOH) consumer trends, 73% will opt for traditional such as strawberry, chocolate and vanilla, followed closely by classic options like salted caramel, pistachio and mint chocolate. But Yates notes continual growth in experimental ideas amongst artisan gelato chefs.
“There is an expectation for premium and luxury dessert options when dining OOH,” he said. “When buying ice cream, 50% of consumers make this decision based on indulgence, a treat. With cost prices rising across the sector, this inevitably has an impact on consumers. It’s important to deliver value for money and a mouth-watering experience. This can be done with signature styles to create buzz around a dessert menu, as well as limited-edition dishes that utilise seasonal ingredients – which is why we’ve noticed global flavours with British twists. There’s also been
a surge in Asian and Mediterranean inspiration. Operators must remember that presentation and taste both need considering for that real wow factor!”
UNIQUE JOURNEY
If ever there was an illustration of the impact of the modern gelato shop, it was in 2024 when Minimal in Taichung, Taiwan, received a Michelin Star. Boasting a seven-course tasting menu, it was a huge moment for the sector as a whole.
“It’s hard to put into words how significant this is,” continued Yates. “It goes to show the skill involved to perfectly balance and layer flavours and texture to take customers on a unique culinary journey. Minimal is an example of how the boundaries and possibilities of gelato can be pushed by manipulating its structure and temperature in such a creative and scientific way. With the Gelato Festival World Masters in 2025, organised by Gelato Festival in
collaboration with Carpigiani and Sigep – including three UK finalists – it’s an exciting time to be a gelato chef.”
Carpigiani’s Gelato Challenge involved three heats, in London, Manchester and Hereford. Chefs presented an array of creative dishes to a panel of experts who critiqued taste, structure and overall presentation. The Carpigiani team were bowled over by the levels of talent in the UK.
Speaking of the upcoming finals in Italy, Hereford’s Gelato Challenge winner Daniele Panunzio, owner of Panunzio’s Kitchen Gelati Italiani in Bristol, said: “I’m thrilled that I’ve officially qualified for the European Finals of Gelato Festival World Masters. It’s a milestone that marks an exciting chapter in my journey within the premium gelato industry.
“The competition reaffirmed how dynamic and forward-thinking this community is. I was filled with ideas for flavour combinations and techniques, especially as trends lean towards healthconscious formulations and globally inspired profiles.”
Abygail Hughes, owner of the Cosy Cone in Malmsbury, was a finalist in the Manchester heat. “This was an amazing experience! It was so exciting to do something so unique and dedicated to our business. Carpigiani is an exceptional company. The machines are great, as is their service and support. I was chuffed to be selected as a UK competitor and would love to compete again.”
Visit carpigiani.co.uk for more info. *Independent research commissioned by Carpigiani UK Ltd, amongst 2000 respondents.
Entries are open for the PAPA Industry Awards 2025. The pinnacle of our events calendar, winning at the PAPAs gives a platform to you, your business and the success you’ve achieved. Winners and their products can benefit from:
• Enhanced reputation, customer confidence and trustworthiness.
• Improved brand recognition.
• Standing out from the crowd.
• Credibility with customers and investors.
• Greater interest and market access.
• Added perceived value, leading to premium pricing.
Perhaps you’ve released an incredible new product. Maybe your business has developed in new and exciting directions. Or have you succeeded in the journey towards net zero and improved sustainability.
The award qualifying period is 1 September 2024 to 31 August 2025.
Closing date for entries is 6 August 2025.
Thursday, 6 November 2025 at the Sheraton Grand, London Park Lane, is when and where the PAPA Industry Awards Dinner will be held and the winners revealed.
Will you be one of the winners on the big night? The road to success starts here.
Full details, including how to enter or to book your place, can be found on the awards website: www.papaindustryawards.co.uk.
Winning at the PAPA Awards is an amazing experience.
We’re searching for the industry leaders in all of these areas and more, and you’ll find this year’s categories on the following pages.
Sam Fallows Category Trading Manager Iceland Foods
Pizza Delivery Chain Award
All of the major high-street names in the pizza delivery sector are potential winners in this category.
Manufactured Pizza Award
With this award there’s something for everyone. The judges will consider both value range and premium entries.
Pasta Retailer Award
Italian Restaurant Chain Award
Italian Style Ready-Made Main Meal Award
An award for new, ready-made Italian style main meal dishes for both retail and foodservice.
Chilled Pizza Multiple Retailer Award
Pizza Restaurant Chain Award
This award looks at the ever-popular pizza restaurant chains to recognise the best on the high street.
Italian Style Food Award
For new and inspiring food products intended for chefs and product developers when creating their menu and could be a new ingredient; dry or fresh pasta; cooking sauce; cheese or similar.
Frozen Pizza Multiple Retailer Award
Presented to the multiple retailer whose performance has driven sales in the pasta sector.
Presented to the multiple retailer whose performance has driven sales in the chilled pizza sector.
Convenience Store Pizza Award
Presented to the convenience retailer whose performance has driven sales in the pizza sector.
Business & Product Innovation Award
For technical or marketing initiatives; software, apps and ordering systems; packaging, equipment or other non-food products.
Presented to those Italian restaurant chains bringing food, families and friends together across the nation. www.papaindustryawards.co.uk
Presented to the multiple retailer whose performance has driven sales in the frozen pizza sector.
Environment & Sustainability Award
Rewarding the work being done to reduce the sector’s environmental impact and improve sustainability.
ITALIAN & PIZZA PLACES
There’s no one better placed to know what makes great Italian food or fantastic pizza than the people who work in the pizza, pasta and Italian food industry.
We’re on a mission to discover the best independent Italian restaurants and pizza places in the UK. With so many hidden gems across the nation, it’s impossible to find them all without some help.
for a special occasion. We want to hear about the best in your experience.
That’s where you come in! If you enjoy dining out or indulging in a takeaway, chances are you have a firm favourite independent retailer that deserves recognition at this year’s PAPA Industry Awards. Tell us about them!
Pete Ward, managing director at the PAPA Awards, explains: “Whether specialising in pizza or offering a wider taste of Italy’s finest cuisine, you’ll find great independent restaurants the length and breadth of the country. Perfect for a cosy, romantic meal for two or family get-together, they always make
Independent Restaurant Award
“Meanwhile, a superb pizza delivered to the door is something that most of us will agree on as a firm favourite. So, who is the local takeaway, delivery or independent restaurant on your speed dial when you feel in the mood for pizza? We need to know!”
Of course, if you run a successful restaurant or pizza delivery place, why not put yourself up for nomination?
The process is really easy. Just drop a line to awards@papa.org.uk with as much information as you can about your nomination, and we’ll do the rest.
Independent Pizza Delivery Award
This award is presented to those independent restaurants serving pizza, pasta and everything Italian, bringing families and friends together across the nation.
A huge contributor to our industry, this award recognises the shining stars that are the nation’s independent pizza delivery outlets.
The award qualifying period is 1 September 2024 to 31 August 2025. Closing date for entries is 6 August 2025.
www.papaindustryawards.co.uk
Thursday
The challenge is on once again, as Pizza Chef of the Year returns for 2025. Will reigning champion Scott Holden retain the title – or do you think you can claim the crown and £1000 prize?
With four exciting categories, this yearʼs competition is set to be hotly contested.
We have an exciting new venue for the final, where competitors will be able to prepare their entries in a brand-new, first-class professional kitchen. Our host will be former winner and pizza superstar, Marco Fuso.
The finals are on 6 November 2025, which means thereʼs an added incentive to enter, as all finalists will be invited to the PAPA Awards Dinner that evening, where the winners will be revealed.
Sponsored by
PIZZA CHEF of the year 2025
PIZZA CHEF of the year 2025
FUTURA FOODS ITALIAN CHEESE CATEGORY
This year, competitors can explore the pizza possibilities of two very special Italian cheeses.
IQF (Individually Quick Frozen) Burrata is a game-changer for chefs, retailers and foodservice professionals who value both quality and convenience. This innovative format locks in the fresh, creamy taste and delicate texture of traditional burrata by freezing each portion individually at peak freshness.
Gran Levanto Vegetarian Hard Cheese has a rich, savoury profile that deepens with age. Made from cowʼs milk, unlike Italian PDO cheeses, this full-flavoured option is suitable for vegetarians.
WHITWORTH BROS. FLOUR CHEF’S SPECIAL CATEGORY
Whitworth Bros. opened their first mill in 1886, and their Originals range of flours draw on over a century of history, heritage and baking expertise.
Using the Originals Strong Pizza Flour, competitors are challenged to create a pizza worthy of the “Chefʼs Special” designation.
SILBURY ITALIAN PIZZA SAUCE CATEGORY
Silbury is proud to present its new Italian Pizza Sauce, a premium offering made with 100% Italian Pomodoro.
This sauce has been carefully crafted to capture the authentic spirit of traditional Italian cuisine while upholding the highest standards of quality.
Not only is it deliciously tasty, but suitable for both gluten-free and vegetarian diets, while also free from artificial additives, preservatives and flavours.
DANISH CROWN SUPERTOPS CATEGORY
With years of expertise in the pizza toppings sector, the SuperTops range are found in pizza kitchens across the nation.
With innovation always at the forefront of their product development, Danish Crown are challenging competitors to create something awesome using the American-style sausage and/or diced chorizo from the SuperTops product portfolio.
Pizza Chef of the Year 2024, Scott Holden
AT YOUR SERVICE
Launching during lockdown in 2020 was something of an ambitious step for Village Pizza Kitchen in Hurstpierpoint. While an acutely di cult environment for hospitality, founder Jo Malone knew the only option was a takeaway-only business – but ultimately the timing turned out to be perfect.
“We were very busy from the moment we opened our doors. As restrictions lifted and life started to return to normal, customers asked about a dine-in option. We eventually managed to secure a site
PREMIER LEAGUE OF ITS OWN
We love to champion PAPA Award success stories – and Village Pizza Kitchen is blazing a trail on the South Coast.
over the road which had been a clothes shop for 50 years, and in December last year – following building works and refurbishment – we relocated and opened as a full-service restaurant, nearly four years to the day we launched the original takeaway,” said Malone.
In-between exponential growth, VPK took home the Independent Pizza Delivery crown in 2023 and 2024 at our very own PAPA Awards.
“It’s been so great for us,” continued Malone. “The publicity has helped to raise our profile in the wider area and bring us new customers from further afield. The recognition also helped us with key initiatives, such as Brighton’s American Express Stadium (Amex). Our regular, local customers are also really proud of us, which is lovely!”
SEAGULLS FLYING
A Premier League football team is a boon to any region, for so many reasons – not least opportunities in hospitality.
“We initially approached the Amex, as we heard they were building a new fanzone and could potentially offer a pizza solution. Discussions evolved pretty quickly and they offered us the chance to operate a kiosk within the family stand area of the stadium.
“We decided the best offering for that kind of pace and volume was a Detroit-style slice concept, ensuring that we maintained our core ethos of showcasing great British ingredients. It proved to be popular and we now have lots of regulars every matchday. Aside from our savoury Detroit, we also offer a sweet version with a choice of Nutella and Biscoff and regularly feature specials, including the Hurzeler [in recognition of the manager, Fabian], the Joao Pesto [midfielder, Joao Pedro] and the Ham Hecke [centre back, Jan Paul Van Hecke].
“In addition to the kiosk, which we manage ourselves, we produce and supply a par-baked, stone-baked pizza product into the corporate hospitality lounges at the stadium on a wholesale basis for every match. We have just completed our first season and hope to expand the operation for the new campaign, scheduled to start in August.”
And while innovation has contributed to the success alongside Brighton & Hove Albion, the core menu restaurant menu is also evolving.
“We have expanded to include a great selection of starters, additional pasta dishes and puddings. As my husband has worked in the wine trade for the past 25 years, we also have an excellent drinks list! I am delighted to say that we have again been exceptionally busy from the moment we opened our doors, often fully booked weekday evenings and with a waitlist every Friday and Saturday.”
DRIVING COMPROMISE
Not only are consumer tastes constantly changing – but how and when people consume pizza.
“Takeaway is still core to the business,” continued Malone. “However, since we opened the restaurant, we have reduced home delivery, as we have stopped using our own drivers. This is partly because we are limited on oven capacity, so we prioritise dine-in and takeaway – but also because it has become increasingly difficult to find affordable insurance for those behind the wheel.
“More reasonable insurance options
exist for Deliveroo, Uber Eats and Just Eat drivers but there doesn’t appear to be an affordable solution for small independents. We use Deliveroo during quieter periods but their decision to remove the option to auto accept manual orders causes us a real issue.
Like many others, we are limited to the number of pizzas we can produce during a set amount of time.”
But what is clear to VPK are certain consumer trends.
“We have always seen a clear distinction between guys opting for meat-based pizzas, with our female customers often going vegetarian, and this hasn’t changed. But there’s a definite rise in demand for vegan. We regularly put seasonal specials on the menu, using locally sourced ingredients wherever possible, which are always popular. Our customers like this, with provenance being important to both them and us.
“Another priority is trying to limit price increases, although they are inevitable every few months. We keep a close eye on costs and find efficiencies – from batch cooking and freezing, to using energy-saving light sensors and any leftover dough to make bread for our bruschetta.”
Despite the challenges independents face in 2025, VPK’s future looks particularly bright, having recently taken on a production kitchen near Brighton.
“We can centralise core operations and scale wholesale production, as we have identified other potential distribution channels. This will be our main focus, along with the restaurant, a busy summer of events and preparing for the Premier League at the Amex. And we have other exciting projects in the pipeline,” concluded Malone.
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Purest essence!
SIX APPEAL
We simply had to catch up with Cirio to discuss their pasta sauce launch, alongside invaluable insight for operators and an update on that crucial incoming tomato harvest in Italy.
There are few names more synonymous with Italian provenance and authenticity than Cirio. More than 14,000 member farmers grouped into 37 cooperatives are continuing the tomato specialist traditions that date back to 1856.
So, it’s no surprise that its latest product is ambitious and proud of those precious culinary roots. Provenance Pasta Sauces is being billed as a celebration of Italy’s most renowned destinations and their cherished culinary masterpieces. “Each of the six sauces is inspired by a city or region beloved abroad, bringing its signature recipe to
life with the finest tomatoes and locally inspired ingredients,” said international marketing manager, Sandra Sangiuolo.
“From the rich, slow-cooked flavours of Bologna to the fresh Mediterranean essence of Naples, this exclusive line transports you to the heart of Italian gastronomy. Taste tradition, experience authenticity and enjoy the provenance of Italian excellence.”
The sauces include Genova recipe (with basil); Parma (with Parmigiano Reggiano cheese); Bolognese (vegan ragu variation); Roma (with bacon); Napoli (with veg); and Calabria (with jalapeno extract and spicy peppers).
PARTNERS IN EXCELLENCE
To make the magic happen, Cirio’s retail and foodservice range is supported by three of Italy’s most prestigious networks and culinary institutions:
● F.I.C. (Federazione Italiana Cuochi) –distinguished association of 20,000 chefs across Italy, incorporating Cirio’s premium tomatoes and vegetable preserves into their daily preparations for canteens, hotels, schools, independent restaurants and renowned hospitality chains.
TOMATOES
● ALMA (The International School of Italian Cuisine) – globally recognised academy shaping the next generation of Michelin-starred chefs, dedicated to culinary excellence, pioneering concepts and techniques that redefine the art of gastronomy.
● AVPN (Associazione Verace Pizza Napoletana) – association of Neapolitan pizza masters in Italy and worldwide. Plays a key role in preserving the authenticity of Neapolitan pizza, with tournaments and championships celebrating craftsmanship and tradition.
And as we approach the tomato season, 2025 is shaping up to be quite varied, depending on the region.
“In Northern Italy the water supply is stable, thanks to heavy rainfall in March,” continued Sangiuolo. “However, these persistent rains have delayed planting in some areas, with schedules still adjusting. In Southern Italy, a critical water shortage is affecting regions like Basilicata and Puglia, leading to concerns about reduced crop yields.
“In terms of overall production trends, while Italy is expected to see
a 6% increase in tomato production compared to last year, the South’s drought conditions may impact those final numbers.
March 2025 was the warmest on record for Europe, with uneven rainfall patterns – some areas experiencing excessive rain while others face drought.
But the season is still unfolding and much will depend on how these conditions evolve.”
OPERATIONAL CHECKLIST
Italian cuisine is continuing to thrive in the UK, with its popularity showing no signs of slowing down.
From traditional pasta dishes to artisanal pizzas, British consumers are embracing these simply effective flavours more than ever. To capitalise, Cirio has advice for operators:
● Highlight authenticity: consumers value genuine Italian ingredients and traditional recipes, so we emphasise our unique provenance, high-quality tomatoes and regional specialties.
● Leverage premium positioning: Italian food is increasingly associated with craftsmanship, so positioning products as premium, with a focus on heritage and long expertise, attracts discerning customers.
● Collaborate with influencers & chefs: partnering with renowned names like James Martin is part of the Cirio strategy to enhance credibility and visibility, showcasing products in Italian and British dishes.
● Experiential marketing: host tasting events, pop-ups or collaborations with Italian restaurants, to create immersive experiences that strengthen brand loyalty.
TOMATOES
● Sustainability & transparency: highlighting eco-friendly packaging, ethical sourcing and transparent production processes can resonate with modern buyers. Cirio has developed a range of climate-neutral products that are still unique in the UK market.
“Finally, Cirio is unique because it is a huge cooperative owned by its farmers, from seeds, to plants to plates. In every step of production there is a long-term vision with passion, care and respect for the lands and nature.”
There is also an acute awareness of the numerous challenges operators face.
“We aim to give a fair reward to all the stakeholders, from farmers to end consumers. We are not profit focused; our mission is to support Italian farmers, alongside the quality of the finished products sold to market at a fair price.”
But competing in one of the fiercest sectors in the world is not easy – so what are the secrets of success?
“The UK tomato preserves market requires a combination of strategic moves and innovation. Cirio focuses on quality and authenticity, while sustainability and transparency is
“We are not profit focused; our mission is to support Italian farmers, alongside the quality of the finished products sold to market at a fair price.”
emphasised by our eco-friendly practices, such as sustainable farming and recyclable packaging like Tetrapak.
“Plus, innovative product development. Our R&D is always delivering new concepts, like the Provenance Pasta Sauces, gourmet baked beans, our recent La Finissima Gold Edition (a super finely chopped tomato pulp), or low-sodium options, organic preserves, the Tuscany range, or vegan/plant-based ranges… and so on.
“We effectively brand and tell the story of these products with strategic partnerships – producing creative TV, digital and social media channels with the help of renowned and trusted testimonials. When you try Cirio, you don’t go back,” concluded Sangiuolo.
And with 170 years of experience in the bank, it’s tough to disagree.
Italian Chefs Federation
The authentic choice
Quality and provenance are making all the difference at a thriving Mutti UK, according to Louise Jobson, head of category & shopper marketing.
Can you expand on key trends and customer expectations in 2025. We stay closely connected to evolving consumer needs that shape behaviour in the kitchen and at the shelf. While cost-of-living pressures continue to affect basket choices, there’s a clear shift towards premiumisation. Shoppers will pay more for brands that offer superior taste, convenience and value for money. In the ambient tomato category, Mutti’s commitment to delivering only the best – like our Polpa, made with 99.8% tomatoes – gives them confidence it’s worth the spend.
Heightened scrutiny of ultraprocessed foods has also made ingredient transparency and simplicity a priority. Consumers are now label-savvy, employing apps like Yuka to better assess quality, holding brands to higher standards of responsibility. Our approach to minimal processing – packing tomatoes within 24 hours of harvest, without additives or preservatives –continues to resonate. In a world of fast claims and hidden compromises, trust in provenance and process matters. And for over 120 years, that’s how we’ve quietly built our name.
We’ve seen your TV ads – how has that gone and what’s next for the business? Our most recent campaign has been a fantastic moment, helping us reach even more households. It’s part of a wider strategy to grow awareness and remind consumers that a tin, jar or tube of tomatoes can be simple and exceptional. Since entering the UK five years ago, we’ve invested in brand equity through TV, digital and in-store touchpoints. That commitment has paid off, having achieved over £40 million in retail turnover, remaining one of the fastestgrowing brands in the category. Our current ‘Deceptively Simple’ campaign, backed by £5m-plus investment this year, captures the heart of what we stand for: beautifully ripe Italian tomatoes, harvested at their best and handled with care.
We’ll build on this momentum with initiatives like our Mutti Famiglia email series, social media content and
TOMATOES
Our deep, long-standing relationships – with farmers we know personally and pay above market rates – allow us to remain true to our values. While core operations are rooted in Emilia-Romagna in northern Italy, additional varieties are grown in Puglia and Campania in the south. To preserve peak freshness, they are harvested and delivered within hours to our processing facilities, where they’re transformed with the same care and dedication that define the Mutti name.
Genovese DOP basil, or another enriched with Parmigiano Reggiano PDO, made only in select northern provinces. We’ve brought the same level of care and craft to our Aromatica Pizza Sauce, which combines 100% Italian sun-ripened tomatoes with a well-balanced blend of basil, oregano and onion, inspired by traditional pizzerias.
hands-on experiences – from sampling tours and pizza parties to immersive dining events.
Obviously, the political landscape is volatile. How is that affecting Mutti and trading partnerships?
The current global climate is complex but our response is rooted in resilience and clarity of purpose. Mutti has always been driven by long-term thinking –investing in relationships, sustainable farming and robust supply chains. In times of global uncertainty, people seek out what they trust. Mutti continues to grow because quality, transparency and a strong sense of origin matter – especially when the world feels unpredictable. By sourcing our tomatoes exclusively from Italy and working closely with over 800 farmers across both the north and south, we’ve built a supply chain that is not only environmentally efficient but remarkably resilient.
The reputation of Italian food in the UK has never been higher – do you agree? It’s continuing to connect deeply with British consumers because it delivers on three key things: familiarity, trust and flavourful yet versatile ingredients. At a time when shoppers are concerned about what’s in their food, Italian cuisine offers a kind of quiet reassurance.
We’re also seeing appreciation for regional authenticity. Consumers are increasingly curious about food origins, exploring the diversity that sits within the wider Italian landscape. As a brand born and rooted in Parma, we’re proud to honour those traditions. From our specialty San Marzano tomatoes and regionally inspired passatas, to pasta sauces that showcase character – like our version with sweet Rossoro tomatoes and
Even beyond the hob, we’re extending the Mutti experience with products like our Classico Ketchup, which combines 120 years of tomato know-how with a format that fits everyday life.
You’ve been around for over a century… how do you continue to thrive in such a competitive sector?
After 120 years, our ability to stay relevant comes down to never compromising on quality, treating partners with respect, and constant evolution. Mutti’s mission – to raise the
TOMATOES
tomato to its highest expression – is our guiding light and greatest motivator. That forward-thinking approach has allowed us to become a leading tomato brand in the UK in just five years – adding more than £12 million in value, with 50% value and volume growth in the latest year alone (NIQ, 52 w/e 22.03.25). But we know that past success doesn’t guarantee future impact. That’s why we continue to invest: in our people, brand and sustainability efforts. Marketing campaigns like ‘Deceptively Simple’ are designed not just to build awareness but to spark reappraisal, showing that even a humble tin of tomatoes can carry care, culture and craft. Staying relevant isn’t about changing who we are; it’s about honouring our roots while embracing what the future demands.
People are more impacted by provenance and the sustainability model in their food journey. How have you tapped into this?
They are woven into everything that we do. From our home in Parma, in the heart of Italy’s Food Valley, we work with over 800 Italian farmers – many of whom we’ve partnered with for generations. Their knowledge, care and passion set Mutti tomatoes apart, and we proudly feature them in our communications. Whether we’re planting, picking or packing, there is a collaborative effort to ensure the simplest processes, without the need for additives or preservatives. At Mutti, sustainability isn’t a slogan – it’s a responsibility. Since 2010, we’ve
worked with WWF Italy to reduce our environmental impact, saving over a billion litres of water and 20,000 tonnes of CO2. We champion responsible farming methods such as drip irrigation and mechanical harvesting, and pay our farmers, on average, 10% more than the market rate – enabling investment in land, teams and future generations. This commitment extends to our packaging too. Our latest innovation – the ‘Lion Jar’ – is a great example of how we blend brand heritage with environmental progress. Featuring Mutti’s iconic lions, it uses less glass, significantly reducing CO2 emissions during production. Our analysis suggests the redesign will cut them by at least 7%, with savings of up to 13% for larger formats, which make up 70% of Mutti’s pasta sauce range.
How do you approach the autumn and winter months?
While ambient tomatoes are a yearround staple in UK kitchens, we do see seasonal shifts in how people use them. As autumn and winter set in, cooking leans towards warmth and comfort –think ragùs, soups and stews.
That said, summer and early autumn are equally important. It’s a time of natural abundance – the peak of the tomato season – and we often deliver brand activities to spotlight the people and places behind our products. It’s an opportunity to show our Italian roots in full colour: the sun-drenched fields, the hands that harvest and factories just 90 minutes from the farm.
Late last year, the business spoke out about lower-quality paste coming out of China. Has this situation changed?
The BBC exposé brought important attention to practices that undermine trust – particularly around imported paste with unclear origins. While there has been meaningful discussion, concerns around provenance and processing remain high.
What’s changed is trade and shopper awareness, and Mutti stands apart here.
In the past year alone, nearly one million new UK shoppers have chosen Mutti (Kantar, 2025). That tells us the message is landing: people want brands they can believe in – rooted in place, built on trust and proud of every product they put on the shelf.
gourmet touch A
For nearly 30 years, the SunBlush® range from Leathams has added versatility to menus. The team takes us through the product journey and its latest storage solution.
SunBlush® Slow Roasted Tomato Wedges in Marinade with Chefs Brigade® Burrata, Pesto Verde and Pistachios
TOMATOES
BIG HIT
Tomatoes are the heart of Italian cuisine, bringing vibrant colour, rich flavour and natural sweetness to countless dishes. Among the many products available, SunBlush® tomatoes stand out for their intense richness and deep umami profile. Slow roasted to perfection, they elevate everything from antipasti to pasta sauces. For chefs looking to add a gourmet touch with minimal effort, they are a true menu enhancer.
The first of its slow roasted and semi-dried kind to be brought to the UK market, Leathams® created and launched the SunBlush® brand in 1996, enjoying instant success with major UK retailers – first on deli counters, then prepacked pots, salads and on top of pizzas. It became a household name when they were regularly featured in recipes and even TV ads with Jamie Oliver for Sainsbury’s in the early noughties. Since then, the term ‘sun blushed’ has become
synonymous with the process of slow roasting semi-dried tomatoes, and in fact other vegetables, tapenades and chutneys. It’s also become a popular menu item across the casual dining, pub group, events and stadia sectors.
WHAT IS THE DIFFERENCE?
SunBlush® tomatoes are specially cultivated and undertake a rigorous selection process dependent on colour,
intensity of taste, texture, natural sugar levels and freshness. Varietal research has allowed the fine-tuning of tomatoes perfectly adapted to the process and most importantly to the end-product.
After this rigorous selection process, SunBlush® tomatoes are hand harvested once at optimum ripeness. They are transported, sorted, quality controlled, washed and cut, then slowly oven dried to concentrate the aromas and bring out the flavour. A second selection process ensures all products meet the SunBlush® standards, before being gently mixed with oil, garlic and aromatic herbs in a signature marinade. The short timing between harvest and roasting is a guarantee of quality and best taste preservation.
Obviously the slow roasting process is also key, for around 10 hours at 54°C in a controlled oven. This is the magic way to concentrate and sublimate their taste, while keeping them plump and juicy. Water is drawn out through osmosis, reducing moisture at 4:1 concentration, preserving the flavouroids. That’s why SunBlush® is well loved by chefs, critics and manufacturers alike. They have a noticeably soft texture with slight bite, making them ideal for pastas, on top of pizzas, in salads and sandwiches. Finally, they are either coated in the
marinade or left in their naked state. The flavour has an intense sweetness, with aromatic, acidic and salty notes.
SunBlush® products are not to be confused with sundried tomatoes, which are dried in direct sunlight, giving a lot less control over the process. They have a firmer, hardier texture, more suited to cooked dishes like couscous and stews. There’s an intense sweetness but they are also tart, with a slightly woody finish.
FOR EVERY OCCASION
A brand born of innovation, the SunBlush® range is always evolving. Built on the shoulders of the original
Quiche with SunBlush® Marinated Tomato Wedges
Tart with SunBlush® Slow Roasted Tomato Segments in Marinade
SunBlush® Slow Roasted Tomatade Rigatoni with Chefs Brigade® Pesto Verde and Mozzarella Pearlsa
SunBlush® Baby Plum Tomato Halves in Marinade
TOMATOES
SunBlush® Slow Roasted Tomato Wedge, products have expanded over time, catering to trends that flooded through foodservice and into retail. There was the evolution of the SunBlush® Cherry Tomato, best applied on top of pizzas; the Baby Plum which is popular in ingredients and manufacturing; the
Tomatade tapenade solution for sandwiches, dips and food on the go made from SunBlush® biproducts; and more recently Tomato Bruschetta, elevating salads, pasta and even hummus on the likes of pub and casual dining menus. A recent launch is a new marinade flavour alongside the signature, in the form of Cherry Tomato Halves in a basil marinade –a tangy taste of the Med.
The latest Leathams brand innovation is the SunBlush® Easy Seal Pouches. Designed with foodservice in mind, the resealable pouches offer an improved storage solution, as well as reduced waste and an improved shelf life. “We feel there is a place for SunBlush® on any menu, due to the versatility and expansiveness of the range and formats of product available,” said Paul Lackie, head of food at Leathams. “We all know that when fresh tomatoes are out of season they suffer, and our guaranteed burst all year round means your menus never have to.”
Me Chicken pizzas, to fusion recipes featuring jerk spice or gochujang and coconut milk. It’s even hit retail shelves in the form of Co-op’s Irresistible Marry Me Chicken sandwich, featuring breast slices, slow roasted SunBlush® tomato wedges, peppery rocket, tomatoes and smoky chipotle and tomato chutney mayo, on pepper and paprika bread.
WHAT A PROPOSAL!
The TikTok viral ‘Marry Me Chicken’ recipe, first created by Lindsay Funston on Delish back in 2016, has taken on a variety of forms since gaining notoriety. Originally, she named the Tuscan-style dish using sundried tomatoes after her producer took a bite and declared, “I’d marry you for that chicken!”
Since then, it has flooded social media in various iterations – from the traditional creamy, saucy dish served with rice or pasta, to Marry
As noted in the Ceres PR’s The Future of Food & Drink – Top Trends for 2025/26 report, ‘savoury umami’ will continue to dominate on menus throughout this year and next. This can be found in a number of ingredients, including the slow roasted tomato.
Umami is a flavour largely attributed to glutamic acid, or glutamates, which tomatoes are also naturally rich in. “When slow roasted, the glutamates are released which concentrates their flavour and explains why tomatoes have that savoury, mouthwatering impact on our taste buds,” continued Lackie. When glutamates are harnessed in their salt form, monosodium glutamate (commonly known as MSG), they primarily act as a flavour enhancer, intensifying the savoury, umami taste. So, leverage slow-roasted tomatoes on your menus to provide the umami craving hit customers are looking for!
To find out more about the Leathams SunBlush® portfolio, email customerservice@leathams.co.uk.
Linguine with SunBlush® Cherry Tomato Halves in Basil
Co-op, Irresistible Marry Me Chicken
Sandwich with SunBlush® Slow Roasted Tomato Wedges
SunBlush® Slow Roasted Tomato Wedges in Marinade on flatbread
The provenance expectation
What’s your take on consumer trends and changing habits – and are there different types of tomatoes or formulations proving popular?
Customers are increasingly concerned about provenance, with a preference for locally grown and regionally sourced
ingredients. More chefs are checking whether tomatoes are DOP (Protected Designation of Origin) compliant. As with so many ingredients, we see how interested a high proportion of customers have become in the story behind the ingredients they buy and the
Brand and marketing manager at Salvo 1968, Rosa Gibson, talks colour and varietals, the importance of quality ingredients and that precious supplier relationship.
brand values of our producers.
Tomatoes are no exception in the trend towards authentic Italian. Our customers want full transparency and evidence of sustainability in their food sourcing and, in the main, want to be sure that tomato-based products they’re buying are natural, free from additives and therefore as ‘healthy’ as possible.
Additionally, we have seen an explosion in the demand for tomato colour variety. As chefs explore innovative pizza toppings and fusion flavours in their pasta dishes, there has been a big uplift in sales of yellow, orange and speciality varieties. They are gaining popularity due to their visual appeal and subtly different
flavour profiles. Of course, there is also the opportunity to drive menu margin by creating more unusual dishes and sauces using these selections. Take the Margherita pizza; it can be transformed into something very special with different tomato varieties.
As expected, the classic red remains at the forefront of sales, but even within that category there is a trend towards premium, regionally specific varieties such as San Marzano DOP, Piennolo del Vesuvio DOP, Gragnano, Cannellino Flegreo and Ancient Napoli.
Customers are also showing enthusiasm for different formulations of product and packaging. More traditional glass jars of less well-known items such as pachetelle (traditionally preserved tomato ‘fillets’), for example. These are particularly appealing to customers with ‘open plan’ or chef’s table-style kitchens, forming part of functional but eye-catching displays, as well as tasting amazing due to the traditional methods used to preserve.
Provenance, quality and sustainability are increasingly big subjects. What are your suppliers doing to address these? If you look at a supplier such as Greci, they’ve always taken provenance,
TOMATOES
“We have seen an explosion in demand for colour variety. As chefs explore innovative pizza toppings and fusion flavours in pasta dishes, there has been a big uplift in sales of yellow, orange and speciality varieties.”
quality and sustainability very seriously. Over 90% of their tomatoes are grown within 100km of the production site. As a result, they’re able to process the tomatoes within six hours of harvesting, preserving their intense flavour, without additives or artificial flavourings.
All processing is done during the
summer harvest, maintaining a natural, seasonal cycle.
Their roots in the Emilia-Romagna region – also known as Italy’s Food Valley – go back, and Greci itself was founded in 1923. They have incredible longstanding relationships with local farmers, many of whom use regenerative agricultural practices such as crop rotation to naturally restore soil health and improve biodiversity.
In terms of environmental sustainability, recent years have seen Greci reduce water consumption by 30%. They’ve been actively planting trees around their site and ensure their packaging, particularly cans, is 100% recyclable. They tick so many of the right boxes for what we look for in a supplier.
Tomatoes are a hugely competitive sector, so are there any supplier innovations or new technologies you can expand upon?
Again, using Greci as an example, they invest heavily in innovation and technology. As a company, we look for partners that take this approach, as we are committed to working with the best of the best in each category we sell.
Greci has implemented a new tomato cooking system that recovers and reuses the heat and steam generated during processing to produce electricity. This closed-loop approach results in significantly reduced energy consumption.
Rigorous selection criteria at Greci means only the ripest, reddest tomatoes are selected. Strong
relationships with their farmers guarantee excellence and strengthen the integrity of their supply chain.
In the UK, Italian food is becoming more popular. Do you have any specific plans for new ventures in 2026 and beyond?
As always at Salvo 1968, we are interested in furthering relationships with suppliers that are fully focused on innovating but also prioritising consistent quality and provenance. Where tomatoes are concerned specifically, we want to focus on 100% Italian, made with natural ingredients.
Our supplier choices will be guided by our understanding of evolving consumer preferences. Through unique offerings from the likes of our resident pizzaiolo, Luigi Forte, we will continue to go out to clients and help enhance their knowledge on different authentic pizza ingredients, including the wide variety of tomato products we offer. There is always something new to explore.
TOMATOES
Sauce code!
With Silbury celebrating a very special anniversary, we caught up with marketing manager Hannah Miller to delve deeper into the key principles that keep their recipe so fresh.
EASE OF USE
From crushed and diced tomatoes, pastes and passata to ready-to-use pizza and pasta sauces, Silbury products are used by the majority of food manufacturers in the UK. Having longestablished partnerships with growers in many countries, and a shareholding in the Portuguese processing specialist HIT group, growth is definitely on the menu.
“We’re excited to be launching a new 4.1kg canned Italian pizza sauce into the French foodservice market,” said Hannah Miller, Silbury marketing manager. “We will also be adding a pasta sauce to our current range – Tomato and Basil. This will be in convenient, easy-to-use pouches, suitable for a range of dietary requirements, while also meeting PHE salt-reduction targets.”
There’s certainly a balancing act between the health-conscious
consumer that’s not averse to the occasional indulgence.
“We’re also seeing growing demand for transparency, clean-label and sustainability,” continued Miller. “These are not just nice-to-haves any more –they are expectations. Convenience remains key, with time-pressed consumers wanting high-quality, readyto-use sauce solutions they can trust.”
REGENERATIVE AGRICULTURE
An extra-special landmark is looming for Silbury, with 2025 marking its 40th anniversary. A milestone that reflects four decades of foodservice partnerships.
“We’re proud to work with the majority of the UK’s leading manufacturers, retailers and operators,” continued Miller. “These relationships are built on collaboration, flexibility and a deep understanding of product
categories and industry needs. We are always looking for greater co-development, bringing insight-led innovation to the table that drives mutual growth and where we can add real value with our supply chain, technical expertise and knowledge.
“And sustainability is woven into everything we do. From working with growers who practice regenerative agriculture to optimising transport and packaging, we’re constantly looking for ways to reduce our footprint. But provenance is just as important – with quality ingredients from trusted sources. We’re investing in blockchain and traceability tools to give our partners and consumers more confidence in where their food comes from. Innovation in this space is essential, and we’re committed to leading that charge.”
Trying to balance the books is a challenge, which isn’t lost on Silbury.
“Managing costs without compromising quality is a priority. We take a long-term view on partnerships with both suppliers and customers to ensure stable pricing wherever possible. Our vertically integrated supply chains give us greater control and efficiency, and we continuously look for process improvements across sourcing, manufacturing and logistics.
“Also, our product development team creates value-led innovation that delivers margins, without sacrificing flavour.”
PROCESSED TOMATOES
PASTA SAUCES
PIZZA SAUCES
Congratulations on your success in the past decade, with the ambition of more than 200 sites by 2030. Yes, this is the target – equivalent to around 20 new branches each year, over the next five years. We already have 22 lined up for this year and are in the process of signing additional franchise partners. I am confident we are on track to hit our goal ahead of schedule.
With over a decade in the business now, how has your delivery model changed? This sector has seen massive growth, especially since Covid. While this shift has been great for our business model, it has also brought competition. Many restaurants and cafés entered the space
All about the experience…
Caprinos is a pizza brand on the up, so we spoke to MD Khalil Rehman about customer expectations in the future and how to drive performance.
during the pandemic. That said, we see it as an opportunity. It has pushed us to take a closer look at operations, refine our processes and focus on becoming the best in our category.
Papa Johns has teamed up with Google Cloud to deliver ‘AI-powered’ pizza experiences. Are you following the same path?
Absolutely! AI is rapidly transforming the way we approach the customer experience, operations and growth across the board. We are certainly keeping a close eye on innovation, as it is clear that AI isn’t just a buzzword – it’s a driver of performance. We are exploring AI in ways that align with customer and
operational priorities. Whether it’s using data to personalise offers, streamline service or optimising delivery routes to improve speed and efficiency.
Operators should think of AI not as a distant, complex technology but as a toolkit to solve real business challenges. The best applications are the ones that make it easier for staff to focus on hospitality and for customers to enjoy a seamless, personalised experience.
What consumer trends are you seeing and do you think your business model will look very different in five years? Pizza continues to be a global favourite because it’s so versatile. From sharing to convenience and customisation, it fits a wide range of occasions and tastes. But we are definitely seeing key shifts in consumer behaviour. One major trend is the demand for personalisation. Customers want more control over their orders – from crust type to dietary preferences like plant-based options. Convenience remains critical but it’s now
further reaching than just fast delivery. It’s about digital experience, loyalty programmes offering value and smarter use of tech like AI or predictive ordering.
As for the business model, we believe it will evolve, but not in a way that replaces the fundamentals. Physical stores will still matter – however, they will be complemented by smarter tech, more efficient delivery systems and tighter integration between digital and in-store experiences.
Sustainability is a tricky area – in terms of boxes and people’s understanding around spoiled cardboard and recycling. What’s your approach? You are right… it comes with unique challenges, especially packaging. Pizza boxes, for example, are often made from recyclable materials but once they are soiled with grease and food, many consumers don’t realise they can’t always go in standard recycling streams. We are actively exploring more sustainable packaging options, including compostable or greaseresistant recyclable materials that
reduce contamination. At the same time, work is ongoing around communication with customers, clearer labelling and better guidance. Beyond packaging, we are also looking at the bigger picture, sourcing ingredients responsibly, optimising delivery routes to cut emissions and encouraging our franchisees to implement energy-efficient practices.
As well as sporting partnerships, you’ve donated pizza to vulnerable groups and run cooking workshops for kids –you’ve also won a PAPA Community & Social Responsibility Award. Expand on your marketing approach. It’s rooted in community, connection and creating genuine impact beyond just selling pizza. While local partnerships with Northants CC and Oxford United FC help us build visibility and loyalty amongst passionate fan bases, we
believe real brand value comes from meaningful engagement.
This isn’t just PR; it reflects who we are as a brand. We want to be seen not just as a food provider but as a positive force in the communities we serve. Our focus is on long-term relationships with local people, supporting causes that matter, and giving our teams opportunities to contribute beyond the kitchen. A grass-roots strategy that builds trust and loyalty in a way traditional advertising can’t always achieve.
ALPHIN PANS
SIDE ORDER COOKING TRAYS
STYLE “PIZZA BY THE SLICE” DOUGH CUTTERS
The future is now
ESSENTIAL TOOLS
AI and automation are evolving all the time in foodservice and production. While it’s impossible to know exactly what the future holds, we do know that businesses need to be considering the benefits so they don’t get left behind – and that’s where UK-based software company Mezze can come in.
“No longer optional, AI and automation are essential tools for staying competitive,” said Mezze head of marketing, Hugo Walker. “Manufacturers and foodservice operators should focus on three areas:
● Streamlining internal workflows.
● Improving order & forecasting. accuracy (reducing food waste)
● Gaining better visibility into demand patterns.
Working with some of the biggest names in foodservice, Mezze is ideally placed to guide operators through the ever-evolving AI landscape.
“Mezze is helping food manufacturers use technology to remove timeconsuming manual processes. That could be automating routine admin like order entry, surfacing real-time insights from customer behaviour or ensuring smoother communication between production and sales.”
And while all this sounds like a methodology for replacing people, that isn’t necessarily the case.
“Absolutely, but it isn’t just for global brands. The future lies in leveraging cloud-based platforms, automation and data to improve everything from ordering to delivery. We’ve already seen what Papa Johns can achieve with investment and scale, but the opportunity exists for the wider industry – especially if solutions are tailored to the unique needs of smaller operators.
“It’s to equip teams with tools they need to work more efficiently, scale effectively and minimise errors. Customer service teams should be free to focus on delivering insight and support – not being bogged down by repetitive data entry,” continued Walker.
PAPA’S BRAND NEW TOOL
In terms of delivery, Papa Johns has partnered with Google Cloud to introduce a raft of ‘improvements’ to the customer experience. This multi-year deal focuses on AI, with data analytics and machine learning capabilities for the likes of highervalue orders and frequency, chatbots and improved support, ‘from click to crust’. So, is this the future?
“For instance, we use Amazon Web Services (AWS) as our cloud computing platform to give food manufacturers enterprise-grade reliability and performance, without the cost or complexity of in-house solutions. Ultimately, this helps them build smarter operations that deliver the kind of service their customers expect in 2025. In a world where online shopping is second nature, there’s no reason why business ordering shouldn’t offer the same Amazon-like ease and convenience.”
So, while the big boys spend large on tech, how do independents make the most of what’s on offer, with access to considerably lower budgets?
“Independent makers don’t need to build the tech themselves – in fact, that’s a huge mistake! They just need the right partner. The key is choosing platforms purpose-built for the food manufacturing industry, easy to adopt, happy to collaborate and designed to scale with the business.
“We created Mezze to bring a B2Clevel user experience to the B2B food industry, while capturing all the crucial nuances like cut-off times, date-led
ordering, custom pricing and more. Our model means no huge upfront costs and no complicated integration. Just powerful tools that help independents compete and grow.”
GOOD PR
Mezze works with some big foodservice names. Samworth Brothers scaled to 1000 delivery points in weeks, using just one customer service team member.
At Simply Lunch, the B2B ordering platform helped transform workflow, with minimal manual intervention. It’s a company rewriting stereotypes.
“IT suppliers have a bad reputation in the food manufacturing industry,” continued Walker. “Traditionally, they have provided terrible customer service – slow response times, poor communication, expensive updates and so on. By fixing these issues, we have created a unique presence.
“Trust and collaboration are everything. We take the time to understand each partner’s unique processes and challenges, then tailor our platform to fit their operations. It’s not just about tech; it’s about providing the expertise that helps teams work more smoothly and support long-term growth. With Mezze, Tiffin Sandwiches saved £100,000 on customer service recruitment alone last year.
“We’re privileged to work with some of the UK’s most respected manufacturers, and we’re excited at the prospect of partnering with the next wave of ambitious, forwardthinking manufacturers. As
a Bristol-based company, we’re proud to support the growth of the UK food manufacturing industry – an exceptional sector full of innovation and resilience.”
And while foodservice and hospitality are seemingly being put under constant financial pressure by the powers-that-be, Mezze looks to keep things simple and cost-efficient.
“We help food manufacturers and suppliers do more with less. By automating manual tasks like taking orders by phone or email, that frees up staff time and eliminates errors leading to waste or delays. For example, our AI-powered order reminders recovered £493,740 in lost revenue last year, equating to around 30% of otherwise missed sales for Mezze partners.
“Our platform also reduces emails, removes unnecessary phone calls and speeds up the entire order-toproduction process. That means faster turnaround, lower admin costs and fewer costly mistakes. In today’s climate, it’s not just about surviving, it’s about building a leaner, more agile business. Mezze gives you the tools to do that,” concluded Walker.
THE TEAM
Editor Alex Bell telephone 01291 636349
e-mail alex@jandmgroup.co.uk
Advertising Andrew Emery telephone 01291 636334
e-mail andrew@jandmgroup.co.uk
Production Gareth Symonds telephone 01291 636339 e-mail gareth@jandmgroup.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 con dent in recommending them.
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:
