Pizza, Pasta & Italian Food Magazine - March 2025 - Issue 226

Issue 226 March 2025

& Italian food magazine

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Contents NEWS 4-15

Welcome

It’s a pleasure to be back with you, for our first issue of the year. An action-packed 56 pages will certainly whet your appetite for what promises to be an exciting 2025, while we all battle the well-documented challenges facing foodservice and hospitality.

Thank you to all our contributors, who have helped deliver an incredibly colourful and insightful edition, with our ‘Toppings’ special right at the heart of the menu.

Experimentation is certainly de rigeur, while not forgetting traditional roots.

We preview the always exciting HRC, alongside innovative flour producers going under the microscope. All the usual regulars are here, with an extensive News section, and a ‘Cheese & dairy’ focus adding to the variety.

Hope to see some of you soon. Bon appetit!

FLOUR 16 Eurostar range on the RISE - Eurostar 18-19 The Wright stuff – Wright’s Flour PAPA ASSOCIATION 20-21 PAPA Awards 2024 TRENDS FOCUS 22-24 Taste the sensation! – Salvo PREVIEW 26-27 Excellence as standard – HRC PIZZA TOPPINGS 28-41 Dawn Farms / Danish Crown / Futura / Leathams / Clawson Farms CHEESE & DAIRY 42-48 FDL Cheese / Valerio’s / Granarolo ADVISORY 50-51 Safety first – NetSupport REGULARS 52-54 Index of suppliers & Classifieds

ALEX BELL - EDITOR alex@jandmgroup.co.uk

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 Subscriptions telephone 01291 636338 e-mail subscriptions@papa.org.uk

J & M Group

Engine Rooms, Station Road, Chepstow NP16 5PB Opinions expressed in Pizza, Pasta & Italian Food Magazine are those of the contributors and not necessarily those of J&M Group, Pizza, Pasta & Italian Food Magazine or The Pizza & Pasta Association. No responsibility is accepted for the opinions of contributors. Pizza, Pasta & Italian Food Magazine is published by J&M Group Ltd. and

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supports The Pizza, Pasta & Italian Food Association. It is circulated to managers, executives, buyers, retailers and traders in the pizza and pasta business. © J&M Group Ltd. 2025

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ap

ALPHIN PANS Serving the Pizza Professional Since 1989

Alphin Pans is the UK’s largest manufacturer of pizza pans and pizza related equipment, we hold large stocks of all the most popular sizes of pans and can manufacture to your specific need if required.

Please contact us on 01457 872486 or visit our website: www.alphin.co.uk to see what we can do for you.

Alphin Pans Ltd Oakdale Mill, Delph New Road Delph, Oldham, OL3 5BY

Telephone: 01457 872486 Email: sales@alphin.co.uk Fax: 01457 820868

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NEWS

From the latest business data to new products, openings, appointments and awards, we’re here to keep your finger on the industry pulse.

Eating out numbers receive welcome Xmas boost Year-on-year growth in delivery and takeaway sales at Britain’s leading restaurant groups slowed to 1.9% in December 2024, CGA by NIQ’s latest Hospitality at Home Tracker shows.

It means at-home sales have risen for 19 months in a row. However, the latest number is well short of November’s growth of 6.2% and marks the Tracker’s lowest point since March.

For the first time in 2024, it fell slightly below the UK’s general monthly rate of inflation of 2.4%, as measured by the Consumer Prices Index.

December’s figure may reflect a consumer shift towards going out rather than ordering in over Christmas as spending confidence increased. They were further encouraged out of home by mild weather and the timing of festive holidays, which gave many consumers longer periods of time off work.

A Tracker breakdown indicates 2.2% like-for-like growth in delivery sales, while takeaway and click-and-collect revenue was flatter at 1.4%. Total delivery and takeaway sales – including

from sites opened in the last 12 months – rose by 10.3%.

Karl Chessell, CGA by NIQ’s director – hospitality operators and food, EMEA, said: “After 11 months of real-terms growth for deliveries and takeaways, December’s slip below inflation was a disappointing end to 2024 for restaurant groups. But the flipside is that many consumers were confident enough to

head out to celebrate rather than stay in. As more of their economic pressures ease, we can be cautiously optimistic about growth in both channels in 2025, but the mounting burden of costs for hospitality groups will put pressure on margins for some time to come.”

The CGA by NIQ Hospitality at Home Tracker is a leading source of data for the delivery and takeaway market.

Nominees announced for Casual Dining Awards Recognising excellence in multi-site restaurants, pubs & bars, the 2025 Casual Dining Awards highlight achievements in areas such as menu innovation, marketing and sustainability – and the shortlist has been confirmed.

Leading brands and operators including Ask Italian, Pizza Pilgrims, Bella Italia, PizzaExpress and Zizzi are in the frame across 19 categories, including Restaurant Brand of the Year, Opening of the Year, New Concept, Menu Innovation Award, Brand Marketing, Best Designed Site, Sustainable Operator, Casual Dining Group of the Year and more.

The Casual Dining Awards – in association with The National Restaurant, Pub & Bar Show (the new name for Casual Dining) – is organised by Diversified and held at the London Marriott Hotel in Grosvenor Square on 24 April 2025. The Trailblazer of 4 P&P_226_Mar25_p04-15_News_JB AB_G.indd 4

The Year Award (sponsored by Uber Eats), The Special Award and The Legendary Brand Award (sponsored by Coca-Cola Europacific Partners) will also be announced on the night. www.pizzapastamagazine.co.uk 20/02/2025 11:11

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NEWS

Jestic & MKN enhance UK partnership MKN and Jestic Foodservice Solutions is launching MKN UK Distribution. The new venture brings closer the existing relationship between premium German commercial equipment manufacturer, MKN, and foodservice brand experts, Jestic Foodservice Solutions. It expands the MKN brand into a wider range of dealers and key accounts nationwide.

MKN UK Distribution will be dedicated to enhancing cooperation between the two businesses, with a view to expansion across dealers, consultants and specifiers nationwide. The companies already cooperate closely in the UK market.

Building on Jestic’s knowledge across key out-of-home channels, including quick service and casual dining, MKN UK Distribution will offer customers improved delivery timings through a significant investment in UK stock, minimised import complexities and enhanced service support.

MKN retains its existing UK team to work closely with customers, who can

continue to choose direct service via existing channels if they wish to do so.

MKN UK Distribution will open the MKN Training Centre within Jestic’s Development Kitchen at its Paddock Wood head office in Kent. This state-ofthe-art innovation and service centre showcases the full MKN portfolio, while offering training, education and demonstration opportunities. For the first time, customers can see the MKN range in one convenient location.

Steve Morris, Jestic sales director, said: “The launch of MKN UK Distribution

is not only hugely exciting for all of us here at Jestic but will deliver a range of genuine benefits to our customers.

“With the opportunity to see and experience the range at the new MKN Training Centre, customers can be confident they are getting access to the very best, most innovative equipment, as well as advice, insight and guidance from our knowledgeable team. We’ll be able to minimise administration, speed up final delivery and offer a wider range of contacts, so customers can talk to the right person first time, every time.”

Wayne Bennett, VP sales and marketing for MKN in UK and Ireland, added: “This new chapter promises an enhanced presence for the MKN brand, improved service and support to all UK customers, and most of all the opportunity to share our exceptional MKN portfolio with a wider audience across the hospitality industry.”

For more information, visit jestic.co.uk.

Search is on for elite Young Risotto Chef Riso Gallo’s UK & Ireland Young Risotto Chef of the Year 2025 has officially opened for entries. Aimed at student chefs aged 17-23 in college education, the deadline is 31 March 2025.

Participants must produce, photograph, and say why they chose their dish, and those selected will be asked to attend a regional heat to deliver their recipe – see dates below right.

Regional winners will have dishes judged by professional chefs at the Grand Final in London at the Tottenham Hotspur Stadium on June 2, where the winner will be named the Riso Gallo UK & Ireland Young Risotto Chef of the Year 2025.

Jacky Moss, YRCOTY competition manager, said; “We’ve made the decision to focus on those still in education this time to level the playing field and are also exploring options for a professional competition to see the creativity and innovation displayed by those already in service. Risotto is such a versatile dish and lends itself beautifully to every occasion – the standard is uniformly high in our competition.”

Riso Gallo, the first international brand in the sector to have produced rice from sustainable agriculture, is supplying Tottenham Hotspur Stadium with its sustainable rice for catering. It was also named the Premier League’s greenest club following a study by the UN-backed Sport Positive Summit.

The winner will receive an all-expenses-paid, three-day work 6 P&P_226_Mar25_p04-15_News_JB AB_G.indd 6

experience with renowned judging chef Fabio Pisani and his team at the Michelin starred Il Luogo Aimo e Nadia in Milan, Italy. The runner up will win a stage at the Italian Embassy in London.

For more information, check out youngrisottochef.com.

Ireland:

CATEX, 20 Feb

NI:

University of Ulster, 16 May

Scotland:

ScotHot, Glasgow, 26/27 February West Lothian College, 24 April

North East:

Leeds College, 7 May

North West:

Trafford College, Manchester, 29 April

Midlands:

Loughborough College, 25 April

London:

University Of West London, 28 April

South East:

North Herts College, 30 April www.pizzapastamagazine.co.uk 20/02/2025 11:11

NEWS

Top BRC accreditation awarded to Central Foods Frozen food distributor Central Foods has been awarded the BRC Agents and Brokers certificate for the eighth time – once more achieving the highest possible classification level.

The company received an AA grade accreditation again, passing the audit first time and with a full clean sheet.

Central Foods MD, Oli Sampson, said: “We are thrilled to have once again achieved the highest possible grading of BRC accreditation – a ringing endorsement of the high standards that we are committed to. Confidence in supply chain procedures and processes is extremely important, and we are very proud that Central Foods and its technical team is operating at the very highest levels in this area.

“This accreditation is the gold standard for the industry and gives our customers full confidence in the way that we work.”

BRC Global Standards operates global standards for Food Safety, Packaging and Packaging Materials, Storage and Distribution, Consumer Products, Agents and Brokers, Retail, Gluten Free, Plant-Based and Ethical Trading, which set the benchmark for good manufacturing practice and help provide assurance to customers

that products are safe, legal and of high quality.

Central Foods is one of the UK’s leading frozen food distributors to the foodservice sector. The company currently sells to over 200 independent wholesalers, as well as larger national and regional wholesalers.

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NEWS

Parmigiano Reggiano illuminates the capital

The Casello d’Oro Awards were a special night for the Parmigiano Reggiano consortium, with 13 dairies recognised.

Hosted at the British Museum on Feb 4, guests included the Italian Ambassador to the UK, Inigo Lambertini.

In the second edition of the awards, an international jury gave out prizes to the 13 winners of the Palii 2024, and presented two Special Mentions for the Parmigiano Reggiano with the best structure and aromatic profile, both of which went to the 4 Madonne Caseificio dell’Emilia dairy in Varana di Serramazzoni (province of Modena).

After the success of the first event last March at the Italian Embassy in Paris, the 2025 edition was hosted by Valentina Harris, one of Britain’s most acknowledged experts on Italian cuisine and a well-known face on the BBC – the UK imports over 6500 tonnes per year,

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while sales of Parmigiano Reggiano in 2024 (source: NIQ) increased by +17% compared to the previous year, above the global average of +13.7%.

For 12 years, annual ‘Palio del Parmigiano Reggiano’ competitions have been held in the PDO area of origin.

Each dairy registers a sample of 24-26 month aged Parmigiano Reggiano, which is evaluated by a jury composed of certified tasters from the APR (Associazione Assaggiatori Parmigiano Reggiano). In addition, during the Palio Città di Casina and Palio GustiaMo, two cheese dairies were awarded prizes for their 40-month maturation.

“We are proud to have celebrated the second edition of the Casello

d’Oro Awards,” said Nicola Bertinelli, president of the Consortium. “PDO is an increasingly international product, with an export quota that has almost reached 50%. For our PDO, which aims to become an iconic global brand, it is not only essential to export the product, but also the product culture. Events such as this represent important occasions to celebrate the marriage between Parmigiano Reggiano and foreign markets and continue to chart the course to bring out the distinctiveness of our PDO, raising awareness among consumers around the world.”

Lambertini said: “I am particularly pleased that the Parmigiano Reggiano Consortium has chosen London as the setting to celebrate such an important event as the Casello d’Oro Awards.

For Parmigiano Reggiano DOP, the UK is historically a market of primary importance, where it continues to enjoy great success, despite the challenges posed by Brexit and the new customs regulations that came into force during the year. Parmigiano Reggiano DOP remains a symbol of Italian excellence.”

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NEWS

Award-winning Balsamic Glazes from Filippo Berio Filippo Berio has launched a trio of Balsamic Glazes, created to add a delicious difference to even the simplest of salads, splashed on a favourite fish, meat or veggies, or drizzled over desserts.

The trio includes Filippo Berio Classic Glaze, Truffle Balsamic Glaze and Fig Balsamic Glaze. All available in Ocado, Asda and Morrisons at £2.99 for a 250ml bottle.

Branded as a ‘truly artistic garnish’, Fig Balsamic Glaze is a rich, thick syrup bursting with the delicious, sweet flavour of figs – ideal for dressing salads, slipped into a sandwich or as a marinade for meats and veggies.

Drizzled over parmesan, fresh fruit or ice creams, it gives a burst of fig flavour in seconds.

Truffle Balsamic Glaze has an earthy truffle flavour and works as a decorative garnish for risotto, grilled meats and bruschetta, adding a rich, aromatic flavour.

Filippo Berio Classic Glaze is being labelled ‘the store cupboard staple every food lover needs!’ Beautifully balanced, it is designed to add to dressings, sauces, gravies and marinades.

The Fig Balsamic Glaze won a Great Taste Award, and both the Classic and Fig Glazes won the Silver Award at The Grocer magazine New Product Awards 2024.

Also available at filippoberio.co.uk.

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NEWS

Panasonic UK appoints new business development manager Paul Franks C.F.S.P. is Panasonic UK’s new business development manager for its Professional Kitchen division.

He has worked in foodservice for over 40 years, bringing his extensive experience in sales, commitment to the sector and impressive industry knowledge to Panasonic UK, having enjoyed previous roles with BGL Rieber, Hupfer UK, and most recently Retigo UK. Jared Greenhalgh, European sales and operations manager, Panasonic Europe, said: “We’re delighted to welcome Paul to the Professional Kitchen division of Panasonic UK and look forward to having him support our existing team and customers.

Paul’s wealth of knowledge will benefit our business as we look to strengthen relationships with new and existing customers across the UK.” Franks commented: “I’m really pleased to join the Panasonic UK team and am honoured to be working for such a wellrespected, world-renowned company. Panasonic Professional Kitchen consistently offers so much in outstanding build quality and innovation to the industry, and I’m looking forward to playing my part within the team in its continued growth and development. I’ve admired Panasonic for many years, so to now have the opportunity to support the Professional Kitchen division in my career is beyond exciting. I’m delighted.”

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Learn from the ‘Gelato Master’ Carpigiani UK’s development chef, Joe Yates, has passed the prestigious Gelato Master course in Bologna, Italy.

Hosted at the equipment manufacturer’s HQ, the course sees chefs take a deep dive into the physical characteristics of gelato. Over five days, Yates was trialled and tested on freezing curves, proteins, recipe balancing and polysaccharides – to name a few! The newly appointed Gelato Master is excited to bring this knowledge to the Gelato University courses in the UK. Yates said: “The course really challenges your knowledge and takes everything up a gear. There’s a lot of focus on the physics during the creation of recipes. It’s one thing to understand the properties of a gelato mix but you also need to manage and control these aspects too.

“I had such an incredible time – it was insightful and valuable. A highlight was getting the opportunity to meet so many talented gelato chefs from around the world. I’m so pleased to have passed!

I look forward to using this experience to shape my classes at Gelato University for UK businesses to benefit from.”

Carpigiani UK’s MD, Paul Ingram, added: “The Carpigiani team is incredibly proud of Joe for receiving this highly regarded accreditation.

“Creating artisan gelato is a true craft that many chefs spend years honing.

Joe’s skill, talent and knowledge are fantastic assets to Carpigiani UK’s Gelato

University courses. Led by Joe, these courses – which range from Introduction to Advanced – educate and inspire chefs and business owners, equipping them with the skills they need to produce their own delicious recipes. We look forward to welcoming students to our 2025 courses in Hereford, London, Glasgow and Manchester.”

Carpigiani has released its Introduction to Gelato course dates for 2025 – available to book online. Using the manufacturer’s state-of-the-art equipment, they take students through a step-by-step process to making artisan gelato and sorbet. They also learn recipe tips, with businesses case studies showing the delicious profit margins to be made from adding gelato to a menu.

Carpigiani.co.uk/introduction-to-gelato.

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Exhibiting IIFE 2025 For perfect toppings every time, visit us between 17th - 19th March at Chilled & Frozen Food Section, stand 3270. qualitops.co.uk

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NEWS

It’s game on for Goodfella’s Esports organisation GIANTX has signed up for a year-long partnership with frozen food brand, Goodfella’s, seeking to bring together casual gamers and esports fans. Throughout 2025, they will look to combine a love of food with engaging content.

The union integrates Goodfella’s into GIANTX’s popular casual gaming content series, innovative social campaigns and fan giveaways.

GIANTX is renowned for its gaming and lifestyle content, including the iconic ‘Guess the Series’, and together with Goodfella’s, they will look to bring fresh entertainment, featuring the club’s famous faces such as VALORANT player Tomás ‘Tomaszy’ Machado, LEC head coach, André Guilhoto and Esports manager, Alex

Hehn. GIANTX content creator Ella ‘Tenshi’ Merry, will also make a special appearance in Goodfella’s’ latest TV advertisement.

“We are delighted to welcome Goodfella’s to the GIANTX family,” said José Diaz, CEO at GIANTX. “We’ve always believed in creating experiences that resonate with our fans, and Goodfella’s is the perfect partner to help us deliver just that.

With shared values in a commitment to quality, innovation and giving back to the communities we serve, we are excited to continue gifting our fans and the global gaming community engaging content and gear to elevate their gaming experience.”

“Goodfella’s is passionate about bringing people together – it’s all

about creating memorable moments with good food,” said Mike Sowerby, marketing director at Birds Eye, Goodfella’s’ parent company. “By partnering with GIANTX, we’re excited to bring the Goodfella’s brand to the growing gaming audience and with the same energy and passion that fuels their gameplay. Working with GIANTX is a huge step forward for us as we strive to reach more of the Gen Z audience and drive awareness, and love, of Goodfella’s.”

The launch coincides with a largescale rebrand from Goodfella’s.

All set for 2025 at Expowest Cornwall in March The Expowest Cornwall trade show is taking place on 4-5 March at The Royal Cornwall Events Centre, Wadebridge. Thousands attend each year to meet hospitality and catering suppliers. They come to sample products and ideas, and to help maximise returns for the coming season. More importantly, they come to buy!

Over two days, under one roof, there are over 160 exhibitors, covering everything from fresh food to foodservice, dairy to drinks, with companies such as Baker Tom’s Breads, Dunstable Farm Ice Cream, Sandford Orchards, BB’s Gluten Free Bakery, SoSweet, Filbert’s Fine Foods, Middleby UK, Pizzasi UK, Walls Unilever UK and many more.

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LWC Drinks, the UK’s largest independent drinks wholesaler, will once again display a wide range.

There’s a world of wine, with vineyards represented from all over Europe and beyond, to Australia and Argentina, ranging from the traditional to the innovative and eco-friendly.

Try the latest alcohol

from the likes of Healey’s Cyder, Skinner’s Brewery, Heineken or Asahi. And take in some spirits, with the likes of Tarquin’s Cornish Gin, Disaronno, Pernod Ricard UK and Trevethan Distillery. Mixers and soft drinks are also well stocked.

Back bigger and better for 2025 is the area in the show built around

T.Quality, the national fish and chip shop supplier and fast-food wholesaler.

This year you can taste and test products and equipment from companies such as: Heinz, Middleton Foodservice, Kerry, Diggers/ Pan Euro, Blenders Sauces, Quality Desserts, Pukka Pies, Swift Order, Coveris and Hopkins Catering. There are also other suppliers to takeaways to be enjoyed.

Many will have exclusive show offers for buyers, including discounts, free delivery, free POS items and deals on service packages.

It’s a great opportunity to get yourself a deal and increase your profit margins! What’s more, there’s ample free parking within an easy stroll.

Visit expowestcornwall.co.uk. www.pizzapastamagazine.co.uk 20/02/2025 11:11

Producing the finest quality pizzas for over 30 years

A world leader in pizza production & development Proud supporter and member of the Pizza & Pasta Association for more than 30 years website: www.stateside-foods.co.uk email: info@stateside-foods.co.uk

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● 32 x 30Cm Pizza/hr per deck. ● Thermostatic control up to 400 degrees

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NEWS

UK restaurants turn to tech and innovation Technology company Square has released its Future of Commerce report, providing a unique look at the restaurant, retail and beauty industries across the UK, US, Canada and Australia Square surveyed thousands of business owners and found that many intend to turn to innovative, tailored technology in 2025, as they face the triple challenge of sustained high inflation, shrinking consumer wallets and the need to raise prices across the board.

Square’s research shows that 85% of restaurant leaders plan to invest in technology this year, such as AI and automation tools. Unsurprisingly, in the face of a tumultuous labour market, 73% of leaders are spending more time on hiring than they did a year ago, while 75% are spending more time on operations over the past 12 months.

Square seller, Gordon’s Wine Bar in London, for example, was able to improve service and save money using Square technology. Amanda Whiteside, administration manager at Gordon’s Wine Bar, said: “The ability to have a system that is truly integrated – it allows us in the office to look at sales trends, it allows our people who are working on

front-of-house to have the information at their fingertips literally, and to provide great customer service.”

Two-thirds of UK restaurant leaders believe AI or automation will improve their business in each of the 15 areas they were questioned on, the most popular of which were staff marketing and promotions (77%), inventory management (77%), payments (76%) and menu optimisation (76%).

While automation is a key focus, so is connecting with the consumer.

More than three-quarters of restaurant leaders (71%) are planning to increase investment in loyalty or reward programmes. This reflects the positive impact these schemes have, with 83% saying a loyalty programme drives up order size, repeat visits and delivers ROI. Restaurant leaders are also ready to

adapt and diversify in 2025 to expand, with 48% intending to grow their menu and 36% planning to expand brick-and-mortar locations. Meanwhile, the majority (76%) stated that noncore offerings, like memberships and merchandise, are essential to growth.

Samina Hussain-Letch, executive director, Square UK, said: “As businesses continue to face economic pressures, we’re seeing them invest in experimentation as they find new, streamlined ways to work and deliver exceptional customer service – particularly through time-saving and experience-enhancing technology.

“With consumers, 63% said they’ve cut spending on restaurant purchases, including in-person, takeaway or delivery, in the past 12 months. It’s likely that this trend will continue into 2025, with 71% of restaurant leaders saying they plan to increase prices over the next 12 months. However, consumers do understand the restaurant experience is changing with the arrival of technology and are open to it. Around 74% are keen for automation to be embraced in at least one area to fill critical gaps when a restaurant isn’t fully staffed.”

White Rabbit injects half a million into brand refresh Italian gluten-free challenger, White Rabbit, has invested in a bold rebrand and upgrade of its dedicated bakery.

The Oxford-based bakery now has a unique oven, specifically designed for the optimum cooking of glutenfree sourdough. Crafted with a bespoke flour blend, including gut-friendly ancient grains, new recipes will roll out across White Rabbit Chilled Pizza, Focaccia and Flatbreads, as well as Frozen Pizzettas and Dough Balls.

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in size from 9 to 10 inches.

White Rabbit is looking to close the taste and quality gap between gluten free and top-tier main fixture counterparts. The upgrade targets an estimated 7M UK* gluten-free consumers.

Recipe improvements coincide with a brand refresh across the entire range, which also includes White Rabbit Gnocchi, Fresh Ravioli Pasta and Tiramisu SKUs. According to White Rabbit co-founder and CEO, Nick Croft-Simon, recipe developments have been part of the long-term mission

since launching in 2015.

“From the beginning, we have been on a journey to remove the gap in taste and quality between gluten-free food and its best-in-class main fixture equivalents. We have put over 10 years of experience as a dedicated gluten-free brand into making this happen, and not only have we now reached the promised land with this investment but we’ve done so at an incredibly exciting time.

“Our food now looks and tastes incredible. To be truly best-in-class in gluten free means being able to

stand shoulder to shoulder with quality, main fixture equivalents, and our new recipes and process deliver this and more. We have ranges spanning meat, dairy and plant-based dietary requirements, which is the real recipe for growth, and the capability to support our retail partners in taking the category to the next level.” *Mintel attitudes towards gluten free report UK 2023. www.pizzapastamagazine.co.uk 20/02/2025 11:11

ENVIRONMENTAL UPDATE Vegware simplifies recycling in line with legislation On March 31, 2025, new legislation, Simpler Recycling, will come into effect, making it easier for businesses to comply with environmental regulations.

Vegware, a leading provider of compostable foodservice packaging, is pleased to announce that its disposable products can be easily composted in one bin with food scraps.

The legislation requires businesses to separate recyclable materials from general waste. This includes food, which must be collected and recycled separately.

However, Vegware’s compostable products can be composted alongside food waste, simplifying the recycling process.

“We are excited about the

recycled and renewable plant-based materials, such as sugarcane. They are designed to be industrial compostable and some of the range can also be home composted.

Vegware also offers a range of other foodservice packaging solutions, such as cutlery, plates and bowls.

Vegware’s Environmental

team provides free waste consultations for businesses looking to compost their Vegware products.

Visit vegware.com/ keentocompost for information.

new recycling legislation,” said Eilidh O’Connor, head of environmental at Vegware.

“This will make it easier for businesses to recycle waste and reduce environmental impact. Vegware is committed to providing compostable foodservice packaging solutions, and our products are a perfect fit for the new regulations.”

Vegware’s compostable products are made from

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15 20/02/2025 11:11

FLOUR

Eurostar range on the

RISE NEW DIRECTION Eurostar Commodities has launched its regenerative flours, RISE Re:Gen, looking to set a new standard for sustainability and quality in the food industry. Already available, RISE Re:Gen wants to redefine how the industry thinks about sustainable production of British flour.

RISE Re:Gen is farmed in collaboration with The Green Farm Collective (GFC), a group of British farmers dedicated to regenerative principles. Founded after they met in the competition ‘Soil Farmer of the Year’, GFC believes in regenerative agriculture and the benefits of reduced pesticides, increased carbon capture and improved biodiversity, water, air and soil.

Eurostar Commodities has an R&D team tracking major trends, with the beginnings of RISE Re:Gen planted around two years ago. With an HQ in Yorkshire at the heart of the farming community, the drive was a mission to enhance and maintain our soil. The business feels proud to offer a 100% British product that will play an important part in regenerating soil health for the future.

“We had a responsibility to provide customers, some of 16 P&P_226_Mar25_p16-17_Eurostar_JB AB.indd 16

the UK’s biggest brands, with an opportunity to make a difference by creating a range specifically for restaurants and manufacturers,” said Diane Crabtree, sales manager, RISE Re:Gen. “This is a significant launch for the UK food industry.

With RISE Re:Gen, we’re not just offering a product; we’re offering a solution.

“Our flours are designed to meet the needs of environmentally conscious manufacturers who want to make a positive impact, without compromising on taste or consistent performance.”

Well-known chefs are already adopting the products, including Brigi Stamber, company manager at Pizzaface and our very own PAPA Awards Pizza Chef of the Year, 2023.

She said: “At Pizzaface, we believe that good pizza is an easy thing to do – as long as you are working with quality ingredients. RISE, Re:Gen strong white flour is definitely a great one – it’s really easy to use, produces a lovely dough and makes a great tasting product. We

are proud to offer great pizza which supports the future of farming in the UK!” PURE PASSION Angus Gowthorpe, farmer & founding member of the GFC, said: “We chose Eurostar Commodities as a distribution partner due to their expertise in the supply of speciality flours in the UK and Ireland. It was evident early on that they understood the importance of regenerative practices to ensure the longevity of British farming. They have committed to a long-term partnership with GFC, to develop sales channels for regenerative flour, as they believe wholeheartedly that consumers and industry will want to support regenerative farming in the UK for future sustainability.”

Regenerative farming is certainly a portent for the future but it will take time for it to happen in the UK. “We are ahead of the curve in producing a 100% British product especially for the food industry, farmed to regenerative principles,” continued Crabtree. “However, this is a global trend that we have recognised.

“According to Future Markets Insight, estimates position the regenerative farming sector at $8-10 billion globally in 2023, with projections suggesting it could grow substantially by 2030. There is more positive news, with compound annual growth rates (CAGR) of 10-15% over the next decade.

“With over 30 years of advising and supplying quality flour to the UK’s food manufacturing, wholesale and retail sectors, Eurostar has the knowledge, expertise and passion to put regenerative flour into many products on UK dinner plates in the future.”

RISE Re:Gen is available in two variants in fully recyclable multiply paper sacks: Strong White Flour, 16kg & All Purpose Flour, 16kg. www.pizzapastamagazine.co.uk 20/02/2025 11:18

I

PREMIUM ITALIAN PIZZA FLOUR CRAFTED BY THE EXPERTS AT GRANDI MOLINI ITALIANI

Introducing RISE Re:Gen Regenerative Wheat Flour Farmed with Nature, Milled from 100% British Wheat

riseregenflours.co.uk Contact us today for further details and pricing sales@eurostarfoods.co.uk | 01484 320516 www.papa.org.uk P&P_226_Mar25_p16-17_Eurostar_JB AB.indd 17

eurostarfoods.co.uk

eurostar_foods

01484 320516

eurostarcommodities

17

20/02/2025 11:18

FLOUR

The

Wright

stuff

AT THE FOREFRONT It’s an exciting time for Wright’s Flour. With over 150 years of milling experience, there can be no doubting their knowledge and expertise, but a desire to keep improving remains strong.

“Our USPs are rooted in rich heritage and continuous innovation,” said event manager, Helen Diaz. “We combine traditional milling techniques with modern technology to ensure the highest quality products. Our state-ofthe-art milling plant, commissioned in 2021, ensures we stay at the forefront of efficiency, allowing us to maintain hygiene standards and ensure a high level of consistency in our products.”

A wide portfolio consists of a range of pizza flours. “It includes the top seller on the market, with our most recent introduction being Sonata Pizza Flour – developed with the help of pizza chefs and aimed at the artisan sector, appealing to pizzerias and restaurants.

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“We build partnerships by working collaboratively and providing innovative solutions.” For example: • Sponsorships: Sponsoring the Best Home Chef competition. This year, it is being launched on 14 March. Register interest at info@love-logs.com.

• Pizza School venue: The school is available for industry use, where experts like Wayne Caddy and his Sourdough Slingers enjoy this site for their pro baking classes. More information on Instagram @Wayne_caddy.

• We-Dough-it-4-U collab: Working with Philippe Kalkwarf, who recently wrote: “The flour is perfect for achieving the high-quality Pizza bases we manufacture. It is consistent in texture and milled to perfection. We have noticed a huge increase in the quality of our bases since converting to this amazing flour. We are proud to be working with a British milling

company, and more proud to be able to tell our customers that their pizzas are British made, in Britain, for Britain.”

• Pizza Chef network: The establishment of a new Pizza Chef network to foster collaboration and innovation. The venue is provided and the group comes together to share techniques and support each other.

Here’s what @teamsonata chefs say: “The network has been a real value to me. I’ve been making pizza seriously at home now for the past four years and this has given me the confidence to take the next steps and start a pop-up.” @nosmokewithoutfire_bbqnpizza.

“Being a business owner is a lonely place. Having his network of like-minded, talented individuals really supercharged my business.” @Cainespizza.

“These events have been so valuable.

I’ve learned so much from Fabio @Fabioulouspizza and the other great pizza chefs and made a bunch of great friends.” @the_ginger_tosser.

Despite having such a variety of initiatives on the go, Wright’s Flour is always seeking fresh opportunities. www.pizzapastamagazine.co.uk 20/02/2025 11:19

FLOUR “Currently, we are focused on growing the Pizza Chef network group and, in future, would like to work more closely with pizzerias and restaurants by providing high-quality consultancy services through our technical consultants. Contact us if you would like to work with our technical consultants or hire our Pizza & Bakery School.”

And although foodservice and hospitality operators are under huge

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financial pressures, the Wright’s method is clear communication.

“We are addressing challenges by working closely with customers to offer products and services that meet all budgets. This approach ensures we can provide value and support to customers, even in financially tough times.”

For more info on the @Teamsonata chef network, email helend@wrightsflour.co.uk.

19 20/02/2025 11:19

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Join us as we celebrate the

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Thursday

Nov

6

2025

The Sheraton Grand London Park Lane We are thrilled to announce that the PAPA Awards Dinner is heading to the Art Deco splendour of the Sheraton Grand London Park L ane.

Full details of how to secure your pl ace for what promises to be a spectacul ar evening can be found on our website.

www.papaindustryawards.co.uk

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www.pizzapastamagazine.co.uk 20/02/2025 11:06

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Become a Sponsor

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The highlight of the pizza, pasta & Italian food industry calendar.

The PAPA Awards are a veritable who’s who, with senior figures from major retailers such as Aldi, M&S, Lidl and Tesco; high-street chains such as Prezzo, Ask Italian, Rudy ’s Pizza and Domino’s, plus leading suppliers and manufacturers.

Sponsorship offers fantastic exposure for your brand and a head start in making new connections.

Interested?

For more details, contact Sandra Bennett on 01291 636348 or email sandra@papa .org.uk

www.papa.org.uk P&P_226_Mar25_p20-21_Awards.indd 21

21 20/02/2025 11:06

TRENDS FOCUS

Taste the sensation!

The evolution of Italian food continues, from the streets to gluten free desserts and sweet pizzas – and Salvo 1968 is ideally placed to deliver on customer requirements.

FRESH FACES It’s an exciting time for Salvo 1968 right now. While always reassessing the product portfolio and looking at ways to add value for customers, the business has been expanding its healthier options.

“This includes our newly launched wheatgerm flour range – a more nutritious, digestible flour, due to the patented way in which the wheatgerm is extracted,” said Rosa Gibson, brand &

22 P&P_226_Mar25_p22-25_Salvo_G AB.indd 22

marketing director. “The demand for nutritious options keeps growing. We are stocking vegan, vegetarian and halal choices suitable for pizza and pasta dishes. That also includes allergyfriendly offerings like gluten free, with pasta, bases and flour, including premium desserts from Dolce Tuscia.”

Also proving popular are individual portion and preportioned freezer-to-plate desserts. “I think there is such a need to reduce waste from both a cost and sustainability point of view, that these solutions are now essential parts of the portfolio,” continued Gibson.

“There is also an ongoing increased expectation for premium authentic ingredients and information regarding their provenance. This echoes the trends we’ve seen for some time in consumer retail.

www.pizzapastamagazine.co.uk 20/02/2025 16:14

“As the owner base of ‘Italian’ restaurants becomes more diverse with many non-Italian owners and chefs, we see fewer traditional toppings and different types of pizza and fresh pasta concepts growing in popularity. Of course, authentic Neapolitan is still incredibly popular but restaurants are branching out into pinsa and Detroit-style, for example, and even sweet pizzas. And finally, we’re seeing a surge in pistachio-flavoured products.”

CASUAL SHIFT Italian food is riding the crest of a wave in the UK. While always considered some of the highest quality ingredients in the world, there’s a palpable energy for authentic dishes with a regional flair.

“We’ve seen a big shift across the board to more casual dining since the pandemic. So, we’re aware of a big growth in Italian street food and small plates – such as arancini and panzerotti (fried dough pockets) – as well as panuzzo, a kind of Italian sub sandwich, along with pizza. And we’re noticing how prevalent fusion flavours are on menus.

“Sharing platters remain extremely popular. In the pub sector, charcuterie and cheese sell well and our catering customers tell us that grazing boards are very much en vogue for parties and events.

“And I don’t think good pizza ever goes out of fashion, which is why so much of what we offer customers is centred around it. But as people travel again, they‘re falling in love with a wider variety of Italian dishes and regional flavours and that can only be good news for all of us. We’re including speciality Italian desserts in that too, such as maritozzi, cannoli filled with unique flavours and more gelato varieties.”

GREAT SAVE With cost burdens across the board, foodservice is doing it tough right now – but Salvo 1968 has a plan to help negotiate these choppy waters.

“It’s been one of the toughest times in history for cost pressures. With Brexit and Covid impacting recruitment, staff costs have been a huge issue for several years now. And, of course, ingredient costs have rocketed. That’s why we introduced Salvo Savers – to try and mitigate that a little.

“We kept hearing from customers that they were desperate

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to offer authentic premium products but they obviously need to be profitable too. So, we saw the need to create a core list of premium branded options that would enable them to do that. Most of the range falls in our pizza essentials category, so there are various flours from Casillo and Dallagiovanna, Fior di Latte mozzarella from Latteria Sorrentina, and some excellent charcuterie options.

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TRENDS FOCUS

“We’re also always looking to innovate. We try and keep our operation efficient by offering an online model using the latest technology. That way, we can pass savings on to our customers. But it’s a constant juggling act for everyone in the industry, for sure.”

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SPECIALIST RELATIONSHIPS This permanent quest for something new is reflected by Salvo 1968’s partnerships.

“We’re very careful about who we work with,” said sales director, Andrea Salvagni.

“We consider ourselves a heritage brand but an innovative one, so we choose suppliers who are constantly evolving.

We’re seeing our bigger international suppliers focus on technology, plants and machinery. Casillo – one of our flour suppliers, for example – has invested so much in technical innovation to create a more digestible range, which is exciting.

“We love working with Italian brands that want to stand out. Dolce Tuscia is investing in a new plant for their free-from production. Sammontana and Rovagnati both operate internationally and focus on producing quality, authentic products at high volume, sustainably and efficiently.

“Another area we’ve noticed is suppliers partnering with well-known names around NPD. So, that includes artisan specialists, such as Ferretti, who have Sandro Ferretti the pasticciere, developing unique premium products.”

Additionally, the Made in the UK range by Salvo 1968 is a testament to British standards, combining traditional techniques and sustainability.

“The idea was to bring in a category to satisfy the demand from a certain group of customers looking specifically for more locally sourced, high-quality ingredients. The non-negotiable was they had to come from within the UK in order to meet sustainability and provenance requirements.

“We work with Wildfarmed flour – all grown and milled in the UK without pesticides – and buy the best UK mozzarella and stracciatella from a supplier based in the South of England.

The success of these two partnerships means we’ll look to add similar UK suppliers to the category over the next year or so, reflective of our evolving customer base,” concluded Salvagni.

www.pizzapastamagazine.co.uk 20/02/2025 16:14

PRESENTS

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We’ve included premium branded products such as Dallagiovanna’s range of flours, Enzo Mucelli extra virgin olive oil and Latteria Sorrentina Fior di Latte mozzarella amongst many others, so there’s everything you need at low prices.

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25 20/02/2025 16:14

PREVIEW

ExCel lence as standard Well established on the events calendar, the HRC trade showcase is of particular relevance to the pizza and pasta sectors.

ESSENTIAL SELECTION HRC, the UK’s premier business event for the hotel, restaurant and catering sectors, returns to Excel London on 17-19 March, 2025, as part of Food, Drink & Hospitality Week.

Celebrating its 90th anniversary, HRC continues to be an essential destination for hospitality professionals looking for innovative suppliers, expert insights and the latest industry trends.

One of the standout aspects of HRC, along with co-located event IFE, is the line-up of pizza and pasta exhibitors showcasing premium ingredients, cutting-edge equipment and ready-touse solutions tailored for operators.

Di Marco Corrado, founded in the 1970s, revolutionised pizza with the Pinsa Romana, now enjoyed in 7000 Pinserias worldwide. Doughboys Pizza supplies handmade, Italian-crafted creations to UK hospitality venues, while Italpizza, a leading frozen producer, exports to 56 countries.

Pentland Wholesale will showcase top-tier refrigeration and catering equipment, including a selection of pizza ovens from leading brands.

Pastificio F.lli Iozzino has crafted Gragnano pasta since 1797, using Italian durum wheat and traditional techniques.

And UK-based La Tua Pasta produces award-winning, hand-folded fresh pasta for HoReCa and distributors, free from artificial additives.

SET TO SPARKLE While pizza and pasta exhibitors are a major draw at HRC and IFE 2025, 26 P&P_226_Mar25_p26-27_HRC_JB AB.indd 26

the event offers a smorgasbord of opportunity and innovation.

Italian consortium Prosecco DOC is set to make a sparkling impact, bringing together some of the finest wineries from the country’s renowned Proseccoproducing region, reaffirming its position as a global leader.

Stand visitors can meet the producers and discover opportunities for on-trade sales, alongside a series of tastings and masterclasses, offering deep insights into the heritage, production methods and unique characteristics that set Prosecco DOC apart.

Check out Manicardi, a familyrun company located in Modena in the Emilia Romagna region. Rich in www.pizzapastamagazine.co.uk 20/02/2025 11:19

PREVIEW

biodiversity, it is famous for a generous climate and soil conditions that allow the production of high-quality raw materials and fine grapes.

Also at the show is Campo d’Oro, producer of gourmet and specialty foods located in Sciacca, Sicily. For more than 36 years, they have been pioneers of quality gourmet options, pesto, tomato

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sauce, jam and sweet cream, with the finest raw materials.

SOUND & VISION HRC 2025 will also present a dynamic seminar programme, featuring industry leaders, expert panels and live discussions tackling the most pressing issues in hospitality. The Vision Stage, in partnership with Future Menus by Unilever Food Solutions and designed by Harp Design, is a hub for insight.

Highlights include live recordings of the Kitchen Curiosity podcast, hosted by Radford Chancellor, exploring kitchen design and sustainability in foodservice.

Michelin-starred chef Adejoké Bakare will discuss the evolution of West African cuisine, while a panel featuring the Sustainable Restaurant Association, WRAP and City Harvest tackles strategies to reduce food waste.

Bakare commented: “I’m hugely

looking forward to taking part in HRC and discussing my journey into hospitality, the evolution of Chishuru and the future of West African cuisine.”

Sessions such as ‘The Power of Wine in Hospitality’, featuring top female sommeliers, and ‘Raise Your Glass: Key Drink Trends for 2025’, will offer expert insights into beverage innovation and consumer preferences.

Panellist Queena Wong, founder of Curious Vines, said: “As an advocate for the sommelier profession and brilliant women in the wine industry, I am incredibly excited to have both of these under the one panel at HRC – come hear some of the top voices in wine on their crucial role in broader hospitality!”

Meanwhile, discussions on brand loyalty, team building and immersive dining experiences will equip operators with strategies for success. HRC also showcases the latest technology, energy efficiency and sustainability trends, with panels on smart kitchens, future food trends and professional development.

On the TechX stage, discussion topics include applications for AI in hospitality, allergen management, how tech is transforming operations, the evolution of delivery and leveraging loyalty.

HRC takes place alongside IFE, IFE Manufacturing and International Salon Culinaire as part of Food, Drink & Hospitality Week on 17-19 March 2025 at Excel London. To secure a complimentary trade ticket, visit hrc.co.uk.

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PIZZA TOPPINGS

Flavour exploration!

From Cheeseburger Crumble to Beef Birria and Asian influence, the pizza experience continues to evolve – and Dawn Farms is at the epicentre.

TASTE OF THE CENTURY It was reportedly just over 100 years ago when pepperoni made its debut as a pizza topping in New York – and it has gone on to become a superstar. And Bryan Murphy, UK sales director at Dawn Farms, doesn’t see that changing any time soon.

“In fact, watch out for some creative reimagining of this classic, as the sector repositions in a fast-changing hospitality market. In the growing Halal segment, we are witnessing good growth for our Habibi premium brand, as authentic 28 P&P_226_Mar25_p28-31_Dawn Farm_JB AB.indd 28

certification is in demand and not always available. First out of the blocks for us in our NPD-led pepperoni range is the ‘cup n crisp’ format, taking the growing street food pizza scene in New York by storm. This is often served with a hot honey drizzle.

“We expect to see more unique flavour pairings within the fermented space, including fennel or truffle infused salami, for example,” continued Murphy.

“More recently, we’ve witnessed crossfertilisation across product sectors. Our own cheeseburger pizza crumble, which

features a mince crumble with a distinct cheeseburger flavour, is a good example.

These offerings combine the best of both worlds for thrill-seeking Gen Zers looking to push boundaries.”

Keeping an eye on what’s coming next in the sector is a key business facet at Dawn Farms, having recently published its biannual Trend Catcher report.

“This is founded on months of research consisting of menu analysis, flavour reports and social media content,” said Karen Byrne, consumer insights manager at Dawn Farms. www.pizzapastamagazine.co.uk 20/02/2025 11:20

PIZZA TOPPINGS “In this edition, we identified four key consumer trends: global flavour exploration; a distinct move away from set mealtimes leading to a growth in snacking (so-called ‘picky bits’); rulebreaking formats and flavours (chaos cuisine); and consumers seeking unique, more premium and indulgent culinary experiences (chef’s touch). One of my favourite themes is the notion of chaos cuisine, with consumers throwing caution to the wind.

“Gen Z don’t care about the foodie rules and set mealtimes or traditions – they are looking to push boundaries and do what they want, when they want. We’ve seen pizza move into other dayparts with skyrocketing offerings by the slice, the growth of Detroit Style squares or folded pizza sandwiches, like our own beef birria, fusing two popular formats. The emergence of speciality Korean recipes and regional US BBQ are good examples of how QSRs and others are battling it out, not just for share of spend but also attention in a challenging marketplace.”

SAFE SUPPLY While taste, flavours and demographics are of course a priority, food safety is particularly prevalent in 2025. Operators are acutely aware that any missteps can result in damaging publicity and ultimately lost business. Rising consumer expectations and increasing regulatory scrutiny mean that the highest standards are imperative.

“Protecting the business and reputation of the customers we supply is integral to our proposition of creating added value for partners,” said Murphy.

“Trust, reputational assurance and secure supply chains are all high on the B2B value pyramid for buyers in today’s extremely uncertain and volatile environment. Food Plus+ is our service proposition on quality and safety, building on HACCP and the highest BRC ratings.

“The business of food safety is being revolutionised by technology, as in all other areas of society. Whole Genome Sequencing (WGS) allows the regulator to pinpoint the incident sources in days rather than weeks. WGS is built into our Food Plus+ programme to www.papa.org.uk P&P_226_Mar25_p28-31_Dawn Farm_JB AB.indd 29

enhance security and protect brands and consumers, providing another layer of security for the production environment and our clients. This enhanced approach to food safety is evident at every step of our product journey. We are continuously investing in research, new processes and technologies, and in our people, because food safety is part of our culture, and safe, secure supply is our promise.”

Throw in the innumerable financial

obstacles facing foodservice and hospitality operators and you have a volatile mix. But Dawn Farms is always looking at ways to mitigate costs for their customers.

“With the UK Budget set to reduce the average restaurant’s bottom line by nearly 25% starting April 2025, alongside geopolitical shocks, tech advancements, shifting trade policies, supply chain disruptions and changing work and consumer behaviours, it’s a particularly

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PIZZA TOPPINGS

challenging environment. In these turbulent times, a safe and secure supply chain is top priority for customers. As an RTE fully cooked protein supplier, we see opportunities for in-store savings on labour, energy usage and waste by buying fully cooked. These products can help customers achieve cost savings, without passing increases on to the consumer,” concluded Murphy.

CULINARY INNOVATION But one thing for certain is that pizza continues to be a hugely strong menu option, in and out of the home.

“It’s just so versatile – and the popularity persists for many reasons,” said Byrne. “It is comforting and nostalgic, with consumers turning to it in treat moments, while being convenient, readily accessible and a perfect vehicle

for flavour exploration. This works well with the growing popularity of fusion formats and cuisines. Also, there is value for money.

“We believe the pizza offering will continue to evolve, as it’s so amenable to culinary innovation. It’s likely that regionality plays a big part. Whether that is true, authentic, Italian-style pizzas with premium herb infused pepperoni, or through the inclusion of regional BBQ flavours. We’ve recently seen huge popularity around Korean Gochujang Chicken and Memphis Pulled Pork.

“Expect street food trends to migrate to the mainstream, as brands look to straddle both the value and exploratory/ pleasure principle that pizza can accommodate. There is an offering out there for everyone, regardless of how adventurous the consumer is. We supply the UK independent sector, with our signature Batch 85 toppings selection (batch85.ie) via Silbury (silbury.co.uk), who are our distributor partner into the independent channel in the UK for over 30 years.

“Global influence is a pattern we’re seeing – and it’s an area where we’ve actively developed products in recent years. While flavours from Mexico, India and the Middle East are not new to UK consumers, there is a desire for the exotic, that they may have experienced while travelling or has been inspired by social media. In pizza, this is not just meat toppings but increasingly translating into sauce and crust innovation.

“Emerging ethnic flavours will attract consumers, in particular Gen Z and younger Millennials, who are looking for variety, authenticity and a taste experience. Spicy options are key, with Gochujang and Guajillo set to become popular. We have seen the growth of Swicy (Sweet and Spicy combination e.g.

Hot Honey) and expect that to become mainstream. As insights manager, the question for me is always, what’s next?” concluded Byrne.

For more info, visit dawnfarms.ie.

Access the Trend Catcher report via the QR code.

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S I M P L E | A U T H E N T I C | R E S P O N S I B LY S O U R C E D

GREAT PIZZA STARTS WITH

GREAT PIZZA TOPPINGS

Fully Cooked t Ea and Ready to Batch85 is our range of signature products that you can trust, made from simple, authentic, responsibly sourced ingredients.

info@batch85.ie batch85.ie

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For UK supply sales@silbury.co.uk Tel: 01926 410022

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PIZZA TOPPINGS

Whether it’s bespoke products, regional offerings or core innovation, SuperTops is on point for Danish Crown.

LOVE ME NDUJA For Danish Crown toppings, see the SuperTops brand. Whether it’s traditional, Italian-inspired pizzas or American deep pan, it provides a variety of quality options – alongside quick-frozen packs. A valued sponsor of our own PAPA Awards for many years, big and small customers have access to a wide selection of consistent, high-quality, food-safe ingredients.

“While our range includes popular products in different formats – like sliced and diced pepperoni, julienne ham, beef or pork crumbles and meatballs – it is constantly under review,”

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said Kevin Peacock, commercial director UK & Ireland.

“Trading across the retail, industrial, QSR and foodservice markets means we are well placed to adapt our range of premium pizza toppings and develop innovative bespoke products in our well invested modern production facilities.”

An example is the recent extension of the core range to include sliced hot dog alongside mini and diced pepperoni, while consistently developing other bespoke regionally inspired products, including Nduja, Ventricina and Calabrese.

“Pizza should be considered a gigatrend,” continued

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PIZZA TOPPINGS

Very Pizzable

Peacock. “In the UK, the pizza and Italian market continues to expand. While nothing is inflation-proof, pizza is a good option in difficult times – presented as a meal centre, a snack for sharing or indulgent restaurant option. Increased travel and experiences generally inspire culinary trends, and our insight and manufacturing capabilities enable Danish Crown to take advantage of this and drive innovation across all sectors.”

CLEAR POSITION As a major meat supplier into the UK, Danish Crown has wellestablished customer relationships. The business has a strong focus on sustainability, animal welfare and end-to-end supply chain management. Working directly with farmers to reduce emissions from livestock production, through improved feed, by-product and waste management, and reduced energy consumption is a key part of the group strategy.

“A combination of central and site-based technical teams ensure that everything from adherence to specific legislation, through to day-to-day management of product quality, is maintained. Danish Crown facilities are third-party certified, with specific approval tailored to customer or market requirements. Comprehensive measures are in place to deliver high standards; this is part of a commitment to provide safe, quality meat products to global consumers.

“Danish Crown also takes sustainability seriously, and with a commitment to fully approved SBTi targets is focused on reducing scope 1 and 2 greenhouse gas emissions by 42% between 2020 and 2030, and scope 3 by 20% in the same period. This may be ambitious but the long-term vision is to achieve net-zero meat production by 2050. By delivering against our own strategy, we can align with customers and support them on their journey.

“Everything we do is about the long term. And our approach is always proactive, differing depending on customer needs, maintaining close contact to ensure alignment. The SuperTops brand enables us to offer smaller customers the benefit of scale, with the same level of service experienced by larger partners, and we try to have something for all occasions. For example, supplying Halal versions of core products alongside meat and plant-based recipes to support the healthy eating agenda.” www.papa.org.uk P&P_226_Mar25_p32-33_Danish_Crown_G AB.indd 33

However, any menu re-engineering or short-term goals need to be tempered against the economic climate.

“The situation is challenging, with consumers less inclined to take a risk on something different. Consequently, restaurants are reluctant to redesign or print new menus. Our customers are key to success and our approach is to focus on maintaining standards, with reliable service at a competitive price.

“But I’d like to thank all our customers for their loyalty and encourage anyone not currently trading with us to get in touch and discover what we can offer,” concluded Peacock.

meat toppings

Very Pizzable meat toppings

Danish Crown Foods, Phone 0044 01926 293 900, www.danishcrown.com

Crown Foods, Phone 0044 01926 293 900, www.danishcrown.com Danish Crown Danish Foods, Phone 0044 01926 293 900, www.danishcrown.com

33 20/02/2025 11:21

PIZZA TOPPINGS

mouth in the

Combining versatility with innovative flavours, while always retaining that traditional touch, Futura Foods is looking to change the game.

INDULGENT CREAMINESS There’s a real energy in the pizza industry currently around flavours, both in and out of home. Operators have to show agility in navigating consumer trends, while also battling legislatory, cost and staffing challenges. But one thing remains constant… the enduring love for pizza in the UK. The sky is the limit for innovation – with combinations emerging all the time.

A global influence is impossible to ignore while retaining a traditional message, which Futura Foods understands.

“Authenticity is at the heart of everything we do, and our pizza

34 P&P_226_Mar25_p34-35_Futura_JB AB.indd 34

toppings range is a testament to that,” said Anna-Kristine Marsh, product development controller at Futura Foods.

“We offer a diverse selection of quality ingredients, designed to enhance convenience and flavour. One of our most popular ranges is IQF (Individually Quick Frozen), which includes Italian Mozzarella Pearls in varying sizes, Goat’s Cheese Discs and Brie Slices. These toppings offer exceptional ease of use, ideal for restaurant kitchens and factory production lines, while ensuring consistency and minimal waste. They cook beautifully, delivering that perfect melt and texture that pizza lovers expect.

“In 2025, we’re particularly excited about growing demand for Burrata as an authentic Italian topping. Its fresh mozzarella skin and indulgently creamy Stracciatella centre provide a multisensorial experience, offering elevation with a luxurious touch.”

Futura Foods has also introduced a kitchen-safe Gorgonzola, which is being called a game-changer for chefs, manufacturers and consumers. This allows the distinctively bold, savoury and creamy flavours of this iconic DOP Italian cheese to shine, while addressing the common technical concerns often associated with blue cheese.

“We are always looking for ways to deliver the true taste of Mediterranean cheesemaking traditions in ways that are practical and exciting.

“But consumers today have higher expectations than ever before and we see a real demand for premium experiences – whether at home with a supermarket meal or dining out at a restaurant. This means an increasing focus on provenance and craft – www.pizzapastamagazine.co.uk 20/02/2025 11:22

PIZZA TOPPINGS

understanding where ingredients come from and how they are made.

“A major trend is global flavours, particularly Mediterranean influences, with Greek cuisine gaining popularity.

As people travel more, they want to relive those culinary experiences when they return home. This has led to an openness towards ingredients and flavour combinations – something we’re actively championing through our range of authentic Mediterranean cheeses.”

developing products that align with evolving health, sustainability and flavour trends,” continued Marsh. “As a brand, we benefit from an incredibly rich supplier network that takes authenticity and quality very seriously. It’s thanks to this deep industry insight that we’re able to spot trends in their infancy and develop the best products.

“One example is our YAMAS! Whipped Feta made from 100% authentic Greek ingredients, introduced in July 2024.

Greek cuisine had been earmarked as a major street food trend for 2025, while at the same time, home-made Whipped Feta was taking social media by storm.

So, we launched a ready-made Whipped Feta using 45% PDO YAMAS! Feta and 55% YAMAS! Greek Yogurt. Boasting the highest ratio of feta on the market, it’s positioned in retail alongside continental cheeses, as opposed to dips and spreads, reinforcing its premium and authentic positioning.”

Futura Foods also partnered with YAMAS! brand ambassador and chef, Nicola Jackson-Jones, to create a series of recipes. The owner of Two Cents Pizza was also our very own PAPA Awards Pizza Chef of the Year back in 2022 and has been a finalist on numerous occasions.

“Some included dollops of the Whipped once cooked, while some had it within the crust. All were delicious and picked up by influencers and recreated online. We saw a huge spike in traffic and interest, reinforcing just how

powerful social media can be in steering consumer choices.”

The younger generation is open to non-traditional combinations, which is why global fusion is such an exciting area. Futura is seeing real demand for Indian-inspired pizzas with Paneer, or Middle Eastern twists with Labneh.

“Vegetarian options are also important, and cheese plays a pivotal role in elevating these dishes, bringing indulgence, depth and excitement to meat-free menus. Futura Foods believes that pizza should be bold, fun and full of flavour, and we’re passionate about exploring how authentic ingredients can be used in exciting ways.”

We are certainly witnessing a step change in perhaps the most famous food offering in the world.

“It’s about enhancing and celebrating what makes pizza such a timeless favourite, while bringing the best elements of tradition to consumers.

Over the past decade, we’ve seen the category go from a purely functional, convenient option to a space where artisanal ingredients and authentic techniques are increasingly valued.

“While tradition remains at the core, we’ve witnessed influences from the US and beyond. There’s still so much opportunity around the rich heritage of cheesemaking and pizza craftsmanship, and that’s why we are so passionate about sourcing and delivering the most authentic ingredients from Italy and across Europe,” concluded Marsh.

PIC OF THE BUNCH Everyone wants a piece of the younger market. Tantalise their taste buds now and you could encourage years of loyalty, coupled with their social media profiles helping to spread the word.

Remarkably, a recent poll of 2000 adults

by Aldi showed that over half of the key Gen Z demographic wanted modern foods like pizza, halloumi and deep-fried chicken at the Christmas table. And two-thirds considered it important that their meal was Instagram-worthy!

“To stay ahead, we are constantly www.papa.org.uk P&P_226_Mar25_p34-35_Futura_JB AB.indd 35

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BOLD

beautiful and

Innovating since 1980, Leathams is ideally placed to understand the blurring of traditional boundaries and exciting opportunities in the sector. Paul Lackie, head of food, tells us more.

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20/02/2025 16:19

TOPPINGS Which products are key to your toppings category?

Pizza may seem simple, but the quality of its components can make a world of difference. It all starts with the right base and that means quality tomatoes.

We use SunBlush® Tomatade combined with crushed San Marzano tomatoes.

This blend not only provides a richer flavour but has lower moisture, ensuring a crispier crust. For a Bianco base, we rely on a white sauce made in Italy by the same producers behind Parmigiano Reggiano. It offers great consistency and ease of use, maintaining the premium quality expected of our products.

With toppings, we believe in simplicity. To combine three or four carefully selected toppings is often more effective than using five or six mediocre ones. One of our go-to ingredients is marinated SunBlush® tomato wedges.

The oil marinade helps prevent burning, making them a better choice than freshly sliced tomatoes, which can release too much moisture. This is especially important when cooking at high temperatures, like the Neapolitanstyle pizza ovens that can reach 550°C. Moisture-heavy ingredients don’t fare well in these conditions.

For meat lovers, Charcuti® Nduja provides an intense punch. With its combination of Calabrian chillies, rich pork fat and vibrant colour, it pairs wonderfully with roasted red and yellow peppers, for a smoky, savoury depth.

Our success with Roquito® Hot Honey – a trend that’s taken the pizza world by storm – is now complemented by the launch of our Roquito® Candied Green Jalapeños. These perfectly capture the combination of sweet, savoury and spicy, satisfying cravings in a whole new way.

As for cheese, we prefer mozzarella pearls instead of grated. They melt beautifully, offering a more attractive, irregular finish that provides variety with each bite.

Plus, frozen pearls eliminate waste and ensure consistent melting, complementing the other ingredients.

To top off the pizza for extra indulgence, we finish with our creamy Individually Quick Frozen Burrata and Chefs Brigade® Pesto Verde – a combination that’s always a crowd-pleaser. www.papa.org.uk P&P_226_Mar25_p36-39_Leathams_JB AB.indd 37

Are you noticing any significant consumer trends?

An exciting thing in the pizza world right now is the blurring of traditional boundaries. There’s no one ‘right’ way to top a pizza – if it tastes good, it works. Retailers like M&S are being more adventurous, with Indian-inspired toppings an example, while Pizza Pilgrims’ carbonara pizza with pasta on top has become a hit. Traditionalists may protest but these innovations are winning over the masses.

We’re also seeing a resurgence of deep pan, with brands like Japes and Detroit leading the charge in foodservice. As more consumers discover deep pan’s hearty, indulgent appeal, it’s making its way into retail.

The growing demand for diverse styles

shows that customers are looking for more than just the classic margherita or pepperoni – they’re after bold, creative combinations.

Relationships are everything in foodservice. Talk to us about partnerships and how you maintain them in such a competitive sector.

At Leathams, we understand that the pizza industry is highly competitive, and building solid partnerships is key to standing out. We try to get to know our customers – understanding their backof-house capabilities, cost expectations and target consumers. We don’t believe in a ‘one-size-fits-all’ approach; each customer has unique needs, and we’re committed to meeting them. Whether it’s a casual, deep pan pizza or a high37 20/02/2025 16:19

TOPPINGS Ingredients like Japanese miso, Korean gochujang and Thai sweet chilli are gaining popularity as people embrace international and bold profiles. As palates expand, we expect more pizzas to blend diverse culinary influences, pushing traditional boundaries.

In terms of marketing, are you growing relationships in the out-of-home (OOH) sector – or is the in-home market just as much of a priority?

The distinction between the OOH and in-home pizza markets is becoming less significant. The same premium ingredients used in top-tier pizzerias are being adopted in the premium retail space. As a result, our focus is split evenly between both sectors. By growing relationships and marketing our OOH products, we create visibility in retail. end Neapolitan Margherita, we work to get the product right for every customer, no matter their segment.

How important are vegan and plantbased products in terms of toppings?

Vegan pizza can be a challenge. You need to ensure toppings are flavourful and satisfying. We’ve found success with Symplicity’s plant-based chorizo crumb, which delivers a lot through natural vegetable fermentation, as opposed to using ultra-processed pea protein and emulsifiers. While we’re still on the lookout for a vegan cheese that melts

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and tastes like the real thing, we often skip the cheese altogether. Instead, we use products like SunBlush® Red Pepper Tapenade combined with vegan mayonnaise to create a rich, creamy texture post-bake – perfect for delivering that satisfying mouthfeel.

The pizza model has been successful for generations. Where do you think innovation will come from next?

Pizza has been a staple for a long time but innovation is alive and well.

Customers are open to fusion flavours, leading to endless possibilities.

How vital is the sustainability model in what you do, considering how knowledgeable consumers are?

Sustainability is increasingly important and it’s a core focus at Leathams. We aim to reduce food waste and energy consumption, which are two key areas where we can make a difference.

Our warehouse facilities use solar panels as part of our journey towards net-zero emissions. Additionally, we carefully manage packing formats and temperature regimes to minimise waste, ensuring that our products and those of our customers stay as fresh as possible.

www.pizzapastamagazine.co.uk 20/02/2025 16:19

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All set for STILTON! Bill Mathieson is MD at Clawson Farms, where a beloved British favourite is hoping to make a significant impact on the pizza sector.

Talk to us about Clawson’s ambitions in the pizza and toppings arena.

Pizza is such a well-loved dish that its reach extends across the globe – no matter where you are in the world you can find one. Its Italian heritage means we are used to the mozzarella crowning our pizzas but as demand for exciting toppings grows, chefs are experimenting with fusions, transforming with their own twists to create standout offerings.

We think pizza is the perfect canvas to get creative with toppings, and because its composition lends itself to all meal occasions, dining styles and dayparts, it’s a 40 P&P_226_Mar25_p40-41_Clawson_JB AB.indd 40

great medium to showcase Clawson Farms’ Stilton® as a contemporary choice.

We know that Stilton® is popular on the cheeseboard but one of our objectives is to encourage usage across meal occasions and drive home its relevance on the modern menu. We want chefs to be inventive; to look at how Stilton® can be paired with a

variety of other ingredients on pizza. Its well-balanced and tangy taste complements super-sweet ingredients such as pear, fig, apricots and honey, and we know it goes extremely well with chicken, salami and mushrooms.

Our Blue Stilton® 100% Crumb holds Protected Designation of Origin status, as an extremely versatile format that delivers the perfect melt, spread and flavour depth, saving time, wastage and money.

What trends are emerging?

According to the 2024 Pizza Industry Trends Report (US),

toppings with sweetness such as hot honey, fig, jam, maple syrup, caramelised and pickled vegetables, BBQ pork chicken and brisket – all great paired with Stilton®!

Also, vegan meat alternatives, sweet and hot pepper varieties, different styles of pepperoni, and Mexicaninspired meats like Birria, chorizo and carne asada.

Eateries that promote farm-to-table pizzas; those offering a lower carbon footprint and supporting their local economies are also cited as appealing to consumers, which plays perfectly into Clawson’s Stilton® objectives to promote British produce, made from British milk, on British farms.

Back on the sweet flavour trail, and Pizza Hut’s recent trends report* also www.pizzapastamagazine.co.uk 20/02/2025 11:23

TOPPINGS mentioned sweet and spicy as a popular go-to, stating that these combinations are up 38% in the past year.

In the UK, the pizza scene is ever-evolving, and alongside the tried and trusted favourites, exciting global flavours and inventive, indulgent toppings such as hot spiced honey, smoked garlic, charred asparagus spears, pumpkin and ‘nduja are popping up in cult city pizzerias. Dessert pizzas featuring chocolate spread, fruits and ice cream are having a moment and encouragingly, in line with what’s happening across the pond, sourcing from British suppliers is growing amongst independent pizzerias too.

Our NPD cheese blends such as Caribbean Blazer – Cheddar with gentle notes of cream, and sweet heat from Scotch Bonnet chilli relish and red peppers, were created to reflect demand, and latest releases in foodservice formats include our precision-sliced Blue Stilton® Burger Melts.

These are convenient discs and squares of bold, tangy yet creamy cheese to melt perfectly atop a premium burger offer, but they are equally good on a pizza.

Pizza is probably the most famous foodstuff in the world. How do you break into that market?

We have started to have meaningful conversations with the wholesale supply chain about the formats that our cheese is available in, perfectly suiting that sector – it’s no good trying to sell a whole Stilton®, or even a wedge, to this market, which is why we’ve developed slices, squares, triangles and crumb. www.papa.org.uk P&P_226_Mar25_p40-41_Clawson_JB AB.indd 41

Tell us about key business relationships – and those you’re looking to create.

We have strong partnerships across retail, specialist cheese outlets and foodservice.

Marco Pierre White is a fan and has even developed unique creations using our Stilton®. Looking ahead, we are seeking partnerships to inspire creative applications, while driving innovation with our blended cheeses – empowering chefs to push culinary boundaries.

You’ve been around for a long time. How has Clawson Farms remained successful?

We are always looking to emerging trends, driving NPD to offer market-leading cheeses for both customers and consumers.

We’ve also expanded foodservice offerings with pre-sliced, square, triangle and crumbed formats.

These enhance efficiency in large-scale preparation by reducing waste, saving time and ensuring uniform portions – bringing variety and convenience to commercial kitchens.

Stilton is seen as something of a niche, seasonal product.

Are you looking to change that perception?

We certainly have a lot more to offer than Stilton® at Christmas! One of our goals is to change its perception among chefs, to help them understand the provenance of this great British cheese, as well as flavour profile. By working closely with the industry end users, we hope to grow the appreciation of what our cheese can do to enhance a recipe, so it’s viewed as a yearround choice. This includes educational work in catering colleges around the country and inviting chefs to visit the dairy and take part in handson cooking workshops.

The future looks bright, as consumers take note of heritage products and are willing to be adventurous with flavours and uses.

How important is sustainability?

We’re experiencing renewed enthusiasm in uptake of homegrown foods. Bidfood’s trends report stated that 50% of people want to support local economies, 76% found dishes that have provenance within the UK appealing, and 46% appreciated the heritage associated with UK ingredients.

Clawson Farms has been a proud farmer-owned cooperative since 1912. The commitment to quality by our members guarantees that only the very best milk, produced in a way that is mindful of the environment and animal welfare, reaches our cheesemakers.

Our heritage offers a sense of trust in products, which are repeat award-winners. We are a respected brand, which is something we value deeply.

It’s important to celebrate our traditional roots and connections to British farming. For us to continue to flourish, it’s vital we engage with chefs and caterers to demonstrate our provenance, adaptability and versatility across all foodservice sectors.

Check out clawson.co.uk. * Jan, 2024 – PR Newswire – Pizza Hut reveals… trends.

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CHEESE & DAIRY

BLOCK-BUSTING

Launch Building on a truly authentic Italian legacy, FDL Cheese is expanding – with an exciting offering coming to market.

GENERATIONAL TALENT The story of FDL Cheese begins in Campobasso, Italy, where a family of cheesemakers perfected their craft for generations, producing mozzarella, ricotta and picante. Gennaro Albiniano, following his passion, moved to England and settled in Loughborough, 42 P&P_226_Mar25_p42-45_FDL_JB AB.indd 42

where his Fior di latte mozzarella quickly gained popularity.

It was in 1981 that he took things a step further – introducing the Suprima grated mozzarella line, making him one of the first to bring a grated version to the UK market. His philosophy was simple: let the product do the talking. www.pizzapastamagazine.co.uk 20/02/2025 11:23

CHEESE & DAIRY If we fast forward to 2025, his son and son-in-law are continuing that legacy.

“They founded FDL Cheese in 2008, running it with the same principles – quality first, customer-focused and no gimmicks,” said head of sales and marketing, Ollie Ward. “While FDL Cheese no longer produces cheese itself, it has evolved into a grated processor, offering a wide range of cheddar, mozzarella and pizza blends to suit different needs.

“Our recent expansion into a larger, more modern facility has opened doors for growth, while staying true to what got us here.

“In fact, despite our long history, you’ve probably never heard of us… and that’s intentional. We’ve grown quietly through word of mouth, earning trust one pizza at a time. Our roots are Italian, our approach hasn’t changed, the product still speaks for itself.”

FLEXIBLE FOCUS While the Suprima Grated Mozzarella line is what the business is best known for, it also delivers grated cheddars, Red Leicester and pizza blends tailored for the takeaway market.

“Customer needs drive everything we do, which is why we process custom grating lines exclusively for select customers. And for the big news, we’re launching our very own cheese blocking

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line! After countless requests, we listened.

We will now offer block cheese alongside our grated range, adding even more flexibility. The final steps are in motion and we can’t wait to roll this out soon!”

In terms of key UK partnerships and future growth, FDL Cheese works closely with wholesalers, cash & carries, manufacturers and foodservice companies across the UK. “Our partnerships span from largescale distributors to independent businesses, ensuring our cheese reaches a wide range of people,” continued Ward. “We also maintain strong relationships with local foodservice

“We’ve grown quietly through word of mouth. Our roots are Italian, our approach hasn’t changed, the product still speaks for itself.”

businesses, including pizzerias, playing a key role in product testing and feedback – helping us to refine and improve.

“One of our exciting partnerships is with Platter, an innovative online ordering platform designed for the wholesale food sector. It simplifies the ordering process by centralising sales, POs, invoices and delivery notes, saving valuable time for suppliers and buyers. It also integrates with ERP and accounting systems to automate orders, reducing admin. Plus, its food waste reduction features allow businesses to donate surplus stock to food charities, supporting sustainability.

“Looking ahead, we’re eager to expand relationships with wholesalers and foodservice providers, ensuring more UK businesses can access our quality grated cheese and upcoming block range. By continuing to innovate and listen, we aim to strengthen existing partnerships and create opportunities in the ever-evolving food industry.”

REINFORCED COMMITMENT The FDL Cheese business model is simple: deliver a great product, stay innovative and continuously improve the experience.

“When you get those things right, growth follows naturally. Rather than relying on heavy advertising, we focus on building strong relationships and ensuring our cheese consistently delivers on quality and value.

“As for expansion, we’re always looking ahead. Whether that’s improving processes, enhancing convenience or exploring new markets, we believe in growing the right way – by putting customers first.

“We are in the process of acquiring BRC accreditation at our new premises, opening up market opportunities and reinforcing our commitment to the highest standards. In an industry dominated by giants, we know that

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CHEESE & DAIRY

quality and value are just starting points.

We focus on customer experience, convenience and agility – always seeking ways to add value beyond the product.

“Convenience is key. We’ve partnered with Platter to offer a seamless ordering platform, making it easier for customers to place and adjust orders. We also offer mixed pallets at no extra cost, giving greater flexibility with stock.

“And, of course, presentation matters.

A premium product deserves premium packaging. We recently revamped our grated cheddar boxes with a sleek new design, and the response has been fantastic – we only wish we’d done it sooner! Meanwhile, our Suprima Mozzarella’s distinctive branded design has been a standout for years.

“For us, it’s not just about supply – it’s about making life easier for customers, every step of the way.”

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“We’ve partnered with Platter to offer a seamless ordering platform, making it easier for customers to place and adjust orders. We also offer mixed pallets at no extra cost.”

BULK BUYING There’s no escaping the volatility of the cheese market over the past year, with rising costs putting pressure on foodservice and hospitality. But FDL Cheese is looking to take a proactive approach to try and shield customers from these fluctuations, focusing on bulk purchasing and long-term forecasting.

“Attending SIAL Paris 2024 and meeting with suppliers allowed us to explore ways to keep costs down. The

solution? Securing orders in bulk over longer periods, which not only helped prevent further price increases but even enabled us to reduce prices on many of our lines – all through better planning and supplier collaboration.

“Our recent move to a larger facility has also played a crucial role. With four times more storage capacity, we have the flexibility to hold more stock at competitive prices, rather than being forced to buy at market peaks.

“Beyond strategy, strong supplier relationships are key. Our growth and reliability have strengthened trust with suppliers, allowing us to access better deals and exclusive opportunities – benefits we pass directly on to our customers,” concluded Ward.

For more info, visit fdlcheese.co.uk or contact ollie@fdlcheese.co.uk. www.pizzapastamagazine.co.uk 20/02/2025 11:23

FDL

Our Suprima Grated Mozzarella stretches all the way back to 1981.

44 years of doing what we do best—grating top-quality mozzarella for pizza makers who know the difference.

SCAN THE QR CODE TO GET IN TOUCH.

CONTACT Ollie@fdlcheese.co.uk 01509 767475

www.fdlcheese.co.uk www.papa.org.uk P&P_226_Mar25_p42-45_FDL_JB AB.indd 45 FDL Cheese A4.indd 1

45 20/02/2025 09:08 11:23 18/02/2025

CHEESE & DAIRY

Premium league of their own Valerio’s exclusively manufacture artisan products, with new production facilities promising expansion and automation.

PERSONAL TOUCH It seems the Italian food & drink sector is unique, in terms of the sheer volume of operators that have family connections – with businesses often handed down over the years. And with a reputation for dairy perfection and savoury excellence, Valerio’s is no exception.

“We started in the 1960s and are now in our second generation, making a variety of authentic Italian dairy and meat products, with a diverse portfolio from mozzarella and burrata to pepperoni,” said Maurizio Valerio, manager at Valerio’s Limited.

And 2025 is looking particularly vibrant, with investment planned into production facilities and packing lines for its award-winning burrata, Fior di Latte and ricotta chesses.

“This will see more automation of product lines, with new packaging designs. There is also further expansion into a dedicated production area for UK-manufactured burrata and stracciatella, while installing modern curing rooms to improve our awardwinning pepperoni.”

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While ingredient quality is of course essential, the sustainability message is also a priority.

“We have solar panels on all buildings, manufacture all our cheeses and meats using British raw materials, deliver with our own fleet of vehicles and package them in an environmentally friendly way,” continued Maurizio. “We also make our products authentically by using tried-and-trusted techniques and processes, even down to Italian cheesemakers and machinery.”

VARIED OFFERING With the reputation of Italian food and production methods incredibly strong in the UK, there seems to be real opportunity for agile businesses.

“In the world of pizza, there has been considerable growth and expansion, with quality offerings from sourdough to Neapolitan, to Romana to pinsa.

We have seen openings focusing predominantly on quality pizza rather than traditional, broad Italian menus.

Also, the range on offer from UK retailers has never been so varied, with so many

household Italian brands on major supermarket shelves now.

“From our perspective, we focus on our strengths first and foremost.

We are continuously looking for ways to improve production, be it through automation or NPD. We try to be as efficient as possible and pass on any savings to customers so that our products remain of a premium quality, yet competitively priced.”

However, in such a volatile and challenging marketplace, this isn’t always possible.

“We try to drive efficiencies into our production processes, working with ingredient, packaging and energy suppliers to minimise and mitigate the pressures on cost. This notwithstanding, there are times when increases are unavoidable and have to be passed on in a fair manner. We genuinely empathise with the problems that the industry is facing and want to support our partners and contribute to their success.”

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CHEESE & DAIRY

those long-term, family held values.

“Clearly, in a multi-ethnic UK, there is a balance between traditional and developing global tastes. We feel that the products we offer are continually evolving to suit an ever-changing population. We do this with consistency – maintaining the highest possible quality when making our dairy and meat products. Delivering to market as fresh as possible throughout the course of the

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year, so our key partners can genuinely rely on us to not let them down.

“Moving forward, we’d like to connect with individuals/companies who genuinely value UK products made in an authentic way, brought to market with a low carbon footprint, with the attention to quality remaining paramount.

Our market includes manufacturers, wholesalers, caterers, restaurants and independent delis,” concluded Maurizio.

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Cream of the crop With control from farm to fork, Granarolo offers global reach and traditional values, while a significant investment boost is also on the horizon.

BRANCHING OUT Granarolo is Italy’s largest dairy group and a trusted brand name across hospitality. Committed to bringing authentic, highquality products to customers across the UK, the business maintains traditional methods, while embracing innovation. And they’re set to grow exponentially.

“We’re excited to announce that our new head office and distribution centre will open in the Midlands in Q4 2025,” said group sales director Granarolo UK, Craig Ward. “Servicing customers across the UK, this site will have a new product development and test

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kitchen, providing a larger footprint for expansion.”

This latest boost is in addition to Granarolo SPA’s over €300 million in groupwide growth and customer innovation investments.

“We will be exhibiting at the International Cheese & Dairy Expo at Stafford in June, showcasing our range and sharing a tasting menu, reflecting flavour and serving trends. We will also be unveiling our NPD. We can’t say much yet, but we have a winning flavour and serving cheese ready to launch!”

BAKING THE GRADE Following the success of burrata, there has been a rise

in interest in stracchino, Italy’s second best-selling cheese after mozzarella.

“It’s a huge opportunity.

Stracchino is a traditional cow’s milk cheese with a mild, creamy texture and incredibly versatile – we’re confident it will be a success.”

Granarolo is also seeing real growth in baked cheese across retail, including the first baked burrata – as seen in M&S (Christmas 2024 and Valentine’s Day 2025).

“Burrata is traditionally served as a chilled product, but working with the M&S

team, we have created a baking Burrata with nduja and ciabatta crumb meal kit,” continued Ward.

“We see this easily transferring into the hospitality sector, enabling operators to serve the muchloved burrata as a warm dish, adding complementary flavours to suit menus. In addition, the demand for authentic Italian produce is driving growth in products using Italian milk, known for its creamy flavour.

“Not all cheese is created equally; at Granarolo we have full traceability of the supply chain, with milk produced

by Italian farmers, allowing operators to use ‘Italian’ in front of products where appropriate. And while there are pressures across the sector, as a manufacturer, we are closer to the product.

Combine this with the fact that we are part of an Italian dairy cooperative, and you have complete transparency.

“Our aim is to continue delivering authentic and quality products, with great service,” concluded Ward. www.pizzapastamagazine.co.uk 20/02/2025 11:30

ap

CHEESE & DAIRY

ALPHIN PANS Serving the Pizza Professional Since 1989

SIDE ORDER COOKING TRAYS

ROMAN STYLE “PIZZA BY THE SLICE”

DOUGH CUTTERS

Please contact us on 01457 872486 or visit our website: www.alphin.co.uk to see what we can do for you.

Alphin Pans Ltd Oakdale Mill, Delph New Road Delph, Oldham, OL3 5BY

Telephone: 01457 872486 Email: sales@alphin.co.uk Fax: 01457 820868

Making the pizza professional h

appy since 1989

Untitled-3 1

12/01/2022 13:53:27

Want a slice of the action?

Contact Andrew Emery

01291 636334

andrew@jandmgroup.co.uk

to advertise in

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ADVISORY

SAFETY FIRST Staying in service: how small restaurants can secure their digital operations,

by Al Kingsley MBE, group CEO at NetSupport.

RESILIENT FRAMEWORK The foodservice industry has undergone a fast and notable shift, with small- and medium-sized restaurants increasingly reliant on digital solutions to manage operations, facilitate takeaway orders and integrate with delivery platforms.

From app-based ordering and point-ofsale (POS) systems to digital inventory tracking and automated scheduling, technology is a key driver of efficiency and customer satisfaction.

However, these advancements also bring risks, including system failures, cybersecurity threats and operational disruptions. For independent eateries and small chains, building a resilient digital framework is essential to maintaining seamless service, minimising downtime and protecting customer data while ensuring sustainable growth in a competitive market.

But there are unique challenges in the digital landscape. Unlike larger chains with extensive IT teams, independent establishments often operate with 50 P&P_226_Mar25_p50-51_PLMR_JB AB.indd 50

limited resources while juggling the complexities of ordering, payment processing and delivery partnerships.

A single system failure can lead to lost revenue, damaged customer trust and operational chaos during peak hours.

Therefore, investing in a well-structured digital resilience strategy ensures smooth operation, without being derailed by tech issues or cyber threats.

As restaurants embrace digital solutions, ensuring secure access to critical systems is paramount. A Zero Trust framework is a security model that assumes every access request could be a threat, requiring strict verification before granting access to POS systems, ordering platforms and customer databases. Implementing multi-factor authentication, encrypting transactions and segmenting networks helps prevent unauthorised access. For small restaurants, this means reducing the risk of financial data breaches, ensuring staff can only access necessary information and protecting sensitive customer details, especially when integrating with third-party delivery platforms.

DOWNTIME MINIMISATION In the accelerated world of foodservice, system downtime can be catastrophic.

A malfunctioning POS system, crashed ordering platform or disrupted internet

connection leads to missed orders, frustrated customers and revenue loss.

This is where restaurants benefit from secure remote IT support, empowering staff in-house (whether IT specialists or simply those taking the lead on tech provision) to diagnose and resolve issues efficiently without incurring the costs of in-person visits. Cloud-based monitoring tools provide real-time alerts for potential issues, enabling proactive maintenance and reducing the likelihood of sudden failures.

By integrating a reliable IT support framework, you can address technical challenges swiftly, ensuring continuity even during unexpected disruptions.

With more restaurants adopting online ordering and partnering with third-party delivery services, cybersecurity threats are an increasing concern. Hackers often target foodservice businesses due to their reliance on digital payments and customer data storage. By implementing secure remote access frameworks, it ensures that only authorised personnel handle customer information and payment processing. Additionally, www.pizzapastamagazine.co.uk 20/02/2025 11:30

ADVISORY

implementing encrypted transactions, using secure Wi-Fi networks and regularly updating software minimises vulnerabilities. Educating staff on phishing attempts and data protection policies further reduces the likelihood of security breaches, helping small restaurants maintain customer trust and regulatory compliance.

www.papa.org.uk P&P_226_Mar25_p50-51_PLMR_JB AB.indd 51

EFFECTIVE TRAINING It’s important to highlight that technology is only as effective as the people using it. Many small restaurants struggle with staff turnover, which can lead to inconsistent knowledge of digital tools. Ensuring that employees are welltrained in POS systems, online ordering software and cybersecurity protocols is

crucial. User-friendly software interfaces, ongoing training sessions and easily accessible troubleshooting resources empower staff. Well-trained teams not only improve efficiency but also minimise errors that could impact the overall business.

A proactive approach to digital resilience ensures that restaurants remain operational despite technical challenges. Automated data backups safeguard critical business information, preventing permanent loss in case of system failure. A clear recovery plan with predefined steps for restoring operations enables businesses to react swiftly in the event of an IT crisis. Secure remote monitoring can detect vulnerabilities before they escalate, reducing the risk of prolonged disruptions. By implementing these safeguards, small restaurants can maintain reliability and efficiency, even in a tech-dependent environment.

Small- and medium-sized restaurants must prioritise resilience to stay competitive. Embracing Zero Trust frameworks, secure remote IT support and proactive cybersecurity measures protects businesses. By balancing innovation with security, independents can continue to grow, enhance customer experiences and build long-term digital sustainability. Robust infrastructure is no longer optional – it is the foundation for success in a rapidly evolving landscape.

Check out netsupportmanager.com.

51 20/02/2025 11:30

Classifieds

Read it online

www.pizzapastamagazine.co.uk

ap

ALPHIN PANS Serving the Pizza Professional Since 1989

The widest range of pizza peels manufactured in the UK Alphin Pans Ltd Oakdale Mill, Delph New Rd Delph, Oldham, OL3 5BY 01457 872486

Making the pizza professional h

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February 2022 Advert Eighth.indd 1 P&P_226_Mar25_p52-56.indd 52

appy since 1989

12/01/2022 14:00:14

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

999 PIZZA TOPPINGS (UK) LTD. Unit 6, Teakcroft, Fairview Industrial Park, Marsh Way, Rainham, Essex RM13 8UH Contact: Homayoun Aminnia Tel: 01708 558885 sales@999pizzatoppings.com

COOKTEK C/O MCS TECHNICAL PRODUCTS LTD MCS Technical Products, Building 2, Westmead Industrial Estate, Westmead Drive, Swindon, Wiltshire SN5 7YT Contact: Steve Snow Tel: 01793 538308 sales@mcstechproducts.co.uk

ALLIED MILLS LTD. Sunblest Flour Mill, Port of Tilbury, Tilbury, Essex RM18 7JR Contact: Chris Brown Tel: 01375 363100 chris.brown@allied-mills.co.uk www.allied-mills.co.uk

DAIRY PARTNERS LTD Oldends Lane, Stonehouse GL10 3RL Contact: Will Bennett Tel: 01453 828890 Will.Bennett@dairypartners.co.uk www.dairypartners.co.uk

ALPHIN PANS Oakdale Mill, Delph New Road, Delph, Nr Oldham OL3 5BY Contact: Liz Crossland Tel: 01457 872486 sales@alphin.co.uk www.alphin.co.uk

DANISH CROWN – TOPPING Bommen 9, Thorning DK-8620 Kjellerup, Denmark Contact: Kevin Peacock Tel: 07790 988121 KPEAC@danishcrown.com www.danishcrown-toppings.com

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

C.CARNEVALE LTD Carnevale House, Blundell St, London N7 9BN Contact: Luigi Carnevale Tel: 0207 607 8777 info@carnevale.co.uk Depots: Bedford, Huddersfield, Gateshead, Bristol, Glasgow www.carnevale.co.uk

CONTINENTAL QUATTRO STAGIONI Trafalgar Mills, Leeds Road, Huddersfield, West Yorkshire HD2 1YY Contact: Mr Roberto Giacobbi Tel: 01484 538333 r.giacobbi@continental-wine.co.uk www.continental-food.co.uk

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DAWN FARM FOODS Lodge Way, Lodge Farm Industrial Estate, Northampton NN5 7US Contact: Jon Watkin Tel: 01604 583421 info@dawnfarmfoods.co.uk www.dawnfarms.ie www.dawnfarms.ie/tmi-foods DELIVERECT 35-41 Folgate Street, E1 6BX London Great Britain Sales contact: Ashleigh Jansen Ashleigh.jansen@deliverect.com www.deliverect.com

EURILAIT LTD Leighton Lane Industrial Estate, Leighton Lane, Evercreech BA4 6LQ Contact: Andrew Ford Tel: 01749 838108 andrewford@eurilait.co.uk www.eurilait.co.uk

EURO CATERING EQUIPMENT LTD. Unit 4 Egerton Close, Daventry, Northamptonshire NN11 8PE Contact: Steve Lane Tel: 01455 559969 sales@euro-catering.co.uk www.euro-catering.co.uk

LAKESIDE FOOD GROUP LTD The Courtyard, Ketteringham Hall, Ketteringham, Wymondham, Norfolk NR18 9RS Contact: Gary Irvine Tel: 01603 813888 girvine@lakesidefoods.co.uk www.lakesidefoods.co.uk

EURO PIZZA PRODUCTS BV Smederij 13, Amstelveen 1185 ZR, The Netherlands Contact: Stuart Stender Tel: 0031 347 38 88 stuart.stender@ europizzaproducts.nl www.europizzaproducts.com

LEATHAMS PLC Units 10-12, The Circle, Queen Elizabeth Street, London SE1 2JE Contact: Mr James Faulkner Tel: 07803937324 james.faulkner@leathams.co.uk www.leathams.co.uk

FREIBERGER UK LTD Broadgate House, Westlode Street, Spalding, Lincolnshire PE11 2AF Contact: Andrew Thorne Tel: 01775 767655 / 01775 767656 andrew.thorne@freibergerukltd.co.uk

FUTURA FOODS UK LTD The Priory, Long Street, Dursley, Gloucestershire GL11 4HR Contact: Rhian Kinman Tel: 01666 890500 rhian.kinman@futura-foods.com www.futura-foods.com HUNGRY STARS 156a Burnt Oak Broadway, Edgware, Middlesex HA8 0AX Contact: Alex Serdaris Tel: 07944 891 914 info@hungrystars.com INSURANCE PROTECTOR GROUP B1 Custom House, The Waterfront, Level Street, Brierley Hill DY5 1XH Tel: 0800 488 0013 business@ipgdirect.co.uk www.insuranceprotector.co.uk

F O O D S E R V I C E S O LU T I O N S JESTIC Units 3+4, Dana Industrial Estate, Transfesa Road, Paddock Wood, Kent TN12 6UU Tel: 01892 831 960 info@jestic.co.uk www.jestic.co.uk

LEPRINO FOODS LTD 4 Royal Mews, Gadbrook Park, Rudheath, Northwich, Cheshire CW9 7UD Contact: Lynne Utting Tel: 01606 810900 lutting@leprino.co.uk PAN’ARTISAN Unit 25-26 Holmbush Industrial Estate, Holmbush Way, Midhurst, West Sussex GU29 9HX Contact: Charlotte Kilduff Tel: 01730 811490 Charlotte.kilduff@panartisan.com www.panartisan.com PEPPACO LIMITED Wesley House, Bull Hill, Leatherhead KT22 7AH Contact: Simon Harris Tel: +44 1372 502143 simon.harris@peppadew.com www.peppadew.com

PIZZA PLUS FOODSERVICE Light Industrial Estate, Liverpool Road, Walmer Bridge, Preston PR4 5HY Tel: 01772 610415 Contact: Chris Smith chris@pizzaplusfs.co.uk

QUALITOPS (UK) LTD Simon Scotland Road, Hardwick Industrial Estate, Kings Lynn, Norfolk PE30 4JF Contact: Lea Hall Tel: 01553 772 522 admin@qualitops.co.uk www.qualitops.co.uk

SALVO 1968 LTD. Unit 22 Bessemer Park, 250 Milkwood Road, Herne Hill, London SE24 0HG Contact Name: Rosa Gibson Tel: 0800 122 1968 ciao@Salvo1968.co.uk

SILBURY Beaumont Road, Banbury, Oxfordshire OX16 1RH Contact: Louise De Leon Tel: 01926 410022 sales@silbury.co.uk www.silbury.co.uk

STATESIDE FOODS LTD 31-34 Great Bank Road, Wingate Industrial Park, Westhoughton, Bolton BL5 3XU Contact: Phil Goodall Tel: 01942 841200 Mobile: +44 7714999206 sales@stateside-foods.co.uk www.stateside-foods.co.uk WHITWORTH BROS LTD Victoria Mills, Wellingborough, Northants NN8 2DT Contact: Gary Somers Tel: 01933 441000 enquiries@whitworthbros.ltd.uk YORK HOUSE FOODS Shannon Place, Potton, Bedfordshire SG19 2YH Tel: 01767 260114 sales@yorkhousefoods.com www.yorkhousefoods.com

G.R. WRIGHT & SONS LTD The Pinnacles, Roydon Road, Harlow, Essex CM19 5GH Tel: 0208 3446900 Contact: Helen Diaz HelenD@wrightsflour.co.uk www.wrightsflour.co.uk

53 20/02/2025 11:08

index of registered productssuppliers BEVERAGES Beer Carnevale Ltd. Coffee Carnevale Ltd. Mineral Water Carnevale Ltd. Soft Drinks Carnevale Ltd. Wine, Spirits & Liqueurs Continental Quattro Stagioni Ltd. Carnevale Ltd. CHEESE, DAIRY & EGGS Cheese 999 Pizza Toppings (UK) Ltd. Carnevale Ltd. Dairy Partners Ltd. Eurilait Ltd. Futura Foods UK Ltd. Leprino Foods Ltd. Leathams PLC Stateside Foods Ltd. Eggs Futura Foods UK Ltd. Leathams PLC Mozzarella Carnevale Ltd. Dairy Partners Ltd. Eurilait Ltd. Futura Foods UK Ltd. Leprino Foods Ltd. Parmesan Eurilait Ltd. Futura Foods UK Ltd. DELIVERY & PACKAGING Heated Pizza Delivery Bag Systems Alphin Pans Cooktek (MCS Technical Products) Pizza Lid Supports Alphin Pans DOUGH & PIZZA EQUIPMENT Dough Trays Alphin Pans Pizza Accessories Alphin Pans Pizza Plus Foodservice Pizza Making Systems & Equipment Alphin Pans Cooktek (MCS Technical Products) Euro-Catering Equipment

Pizza Ovens Euro-Catering Equipment Jestic Pizza Plus Foodservice Pizza Pans Alphin Pans FISH & SEAFOOD Other Fish & Seafood Continental Quattro Stagioni Ltd. Leathams PLC FLOUR & BAKERY Concentrates Allied Mills Durum Semolina Allied Mills Carnevale Ltd. Flour Allied Mills Carnevale Ltd. G.R. Wright & Sons Ltd Whitworth Bros. Limited Icings Allied Mills Improvers Allied Mills Premixes (Bread & Cakes) Allied Mills G.R. Wright & Sons Ltd FOOD WHOLESALERS Continental Quattro Stagioni Ltd. Leathams PLC Salvo 1968 Ltd. Stateside Foods Ltd. FRUIT & VEGETABLES Chargrilled Vegetables Carnevale Ltd. Olives Leathams PLC INSURANCE Insurance Protector Group KITCHEN & SERVING EQUIPMENT Bakery Ovens Euro-Catering Equipment Baking Pans Alphin Pans Chargrills Euro-Catering Equipment Displays Euro-Catering Equipment Drinks Systems Carnevale Ltd.

Fryers Euro-Catering Equipment Jestic Griddles Cooktek (MCS Technical Products) Euro-Catering Equipment Induction Cooking & Holding Cooktek (MCS Technical Products) Preparation Counters Euro-Catering Equipment Refrigeration Euro-Catering Equipment MEAT Bacon Dawn Farm Foods Ltd. Leathams PLC York House Foods Beef Lakeside Food Leathams PLC Chicken & Other Poultry Leathams PLC York House Foods Ham Carnevale Ltd. Dawn Farm Foods Ltd. Leathams PLC Stateside Foods Ltd. York House Foods Italian Meat & Sausages Dawn Farm Foods Ltd. Pancetta Carnevale Ltd. Danish Crown Qualitops (UK) Ltd Pepperoni Carnevale Ltd. Danish Crown Dawn Farm Foods Ltd. Qualitops (UK) Ltd Salami Carnevale Ltd. Danish Crown Dawn Farm Foods Ltd. Qualitops (UK) Ltd OILS & VINEGARS Olive Oil Leathams PLC Silbury Marketing Ltd. PASTA, POLENTA, GNOCCHI & RICE Pasta (Dry) Carnevale Ltd. Continental Quattro Stagioni Ltd. Leathams PLC

PIZZA DOUGH, BASES & CRUSTS Dough Balls Euro Pizza Products BV Pan’ Artisan Pizza Plus Foodservice Pizza Bases & Crusts Pan’ Artisan Pizza Plus Foodservice Stateside Foods Ltd. PIZZA SCHOOLS TRAINING G.R. Wright & Sons Ltd PIZZA TOPPINGS Euro Pizza Products BV Salvo 1968 Ltd. Fish Carnevale Ltd. Fruit & Vegetables Carnevale Ltd. Peppaco Ltd. Meat 999 Pizza Toppings (UK) Ltd. Carnevale Ltd. Danish Crown Dawn Farm Foods Lakeside Food Pizza Plus Foodservice Qualitops Silbury Marketing Ltd. Stateside Foods Ltd. READY PREPARED Prepared Pasta Meals Freiberger UK Ltd. Prepared Pizza (Chilled) Stateside Foods Ltd.

Prepared Pizza (Frozen) Freiberger UK Ltd. Pizza Plus Foodservice Stateside Foods Ltd. RECRUITMENT/ CONSULTING/ PROPERTY Hungry Stars SOUPS, SAUCES, STOCKS & DRESSINGS Garlic Spreads & Mixes Stateside Foods Ltd. Pasta Sauces Continental Quattro Stagioni Ltd. Leathams PLC Peppaco Ltd. Pizza Sauces Leathams PLC Peppaco Ltd. Pizza Plus Foodservice Silbury Marketing Ltd. Stateside Foods Ltd. TOMATOES Canned Tomatoes Silbury Marketing Ltd. SunBlush© Tomatoes Leathams PLC Sun-Dried Tomatoes Carnevale Ltd. Continental Quattro Stagioni Ltd. Leathams PLC

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

Independent Katy Habibian (Village Pizza)

CONSULTANT Richard Harrow

SUPPLIERS Cheese Nick Waring (Eurilait) Mozzarella Sarah Probert-Hill (Leprino Foods) Meat Bryan Murphy (Dawn Farm Foods) Flour Gary Somers (Whitworths) Equipment Richard Norman (Jestic) Tomatoes James Faulkner (Leathams)

FROZEN PIZZA MANUFACTURER David Jones (Pan Artisan) CHILLED PIZZA MANUFACTURER Phil Goodall (Stateside) PIZZA DELIVERY OPERATORS Chain - Julian Durrant (Papa Johns) Small Chain - Khalil Rehman (Caprino’s Pizza)

The Pizza Pasta & Italian Food Association, Engine Rooms, Station Road, Chepstow NP16 5PB Telephone: 01291 6363338 or email subscriptions@papa.org.uk

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index registered suppliers

Moretti Forni X100

Moretti Forni X100

Moretti Forni X100 ✔ Bakes 6 x 12” pizzas per batch ✔ Bakes 6controls x 12” pizzas per batch ✔ Touchscreen for precision baking Bakes 6 x 12”power pizzas per ✔ 8.8KW three-phase Moretti Forni X100 ✔ Touchscreen controls forbatch precision baking Touchscreen controls ffor fo r precision baking with 1-year warranty ✔ Compact & durable ✔ 8.8KW three-phase power Moretti Forni iDeck iD-D 105.65

✔ 12 xMoretti 12” pizzas per batchiDeck iD-D 105.65 Forni ✔ DualMoretti decks for high-volume baking Forni iDeck iD-D 105.65 ✔ 12✔xElectronic 12” pizzascontrols per batch for perfect results 12✔x 16.3KW 12” pizzas batch ✔ Dual decks for per high-volume baking three-phase power Moretti Forni iDeck iD-D 105.65 Dual deckscontrols ffor fo high-volume baking ✔ Compact &rdurable 1-year warranty ✔ Electronic forwith perfect results

8.8KW K 6three-phase KW ✔ Compact Bakes x& 12” pizzaspower per batch durable with 1-year warranty Compact & durable with warranty ✔ Touchscreen controls for1-year precision baking ✔ 8.8KW three-phase power ✔ Compact & durable with 1-year warranty

Electronic controls for f power fo r perfe perfect f ct results fe ✔ 12 x 12” three-phase pizzas per batch 16.3KW 16.3KW Kdecks KW three-phase power ✔ Dual high-volume baking Compact & for durable with 1-year warranty Compact &controls durablefor with 1-yearresults warranty ✔ Electronic perfect ✔ 16.3KW three-phase power ✔ Compact & durable with 1-year warranty

Vesture Next Phase Delivery Bag

✔ Available in 4 different sizes ✔ Self-charging nanotechnology allows excellent heat retention.

Vesture Next Phase Delivery Bag Vesture Next Phase Delivery Bag

Moretti Forni Neapolis N6

✔ Available in 3 sizes: N4, N6 and N9 ✔ Electric oven for Neapolitan pizza ✔ 55mm thick biscuit base Forni Neapolis N6 ✔ Reaches 510°C Moretti N ✔ 6 x✔12"Available capacity Moretti Forni Neapolis N6 in 3 sizes: N4, N6 and N9

Available in 3for sizes: N4, N6 and N9 ✔ Electric oven Neapolitan Moretti Fornipizza Neapolis N6 Electricthick oven for Neapolitan pizza ✔✔ 55mm biscuit base in 3 sizes: base N4, N6 and N9 55mm thick biscuit ✔✔ Available Reaches 510°C Electric oven for Neapolitan pizza Reaches 510°C ✔✔ 655mm x 12" capacity biscuit base 6 x 12" thick capacity ✔ Reaches 510°C ✔ 6 x 12" capacity 020 8424 9483 | www.pizzaequipment.ltd.uk |

✔ Available in 4 different sizes Available A Av ailable in 4 nanotechnology different diff ffe ff fNext erent sizes Vesture Phase Delivery Bag ✔ Self-charging allows excellent heat retention.

Self-charging Selff charging nanotechnology allows excellent heat retention. f✔ Available in 4 different sizes ✔ Self-charging nanotechnology allows excellent heat retention.

Hello@pizzaequipment.ltd.uk SHOWROOM AT 7, KILDA’S ROAD, HARROW, LONDON, HA1 1QD

020 8424 9483 | www.pizzaequipment.ltd.uk | 020 8424 9483 | www.pizzaequipment.ltd.uk | Hello@pizzaequipment.ltd.uk 020 8424Hello@pizzaequipment.ltd.uk 9483 | www.pizzaequipment.ltd.uk | SHOWROOM AT 7, KILDA’S ROAD, HARROW, LONDON, HA1 1QD www.papa.org.uk SHOWROOM AT 7, KILDA’S ROAD, HARROW, LONDON, HA1 1QD Hello@pizzaequipment.ltd.uk SHOWROOM AT 7, KILDA’S ROAD, HARROW, LONDON, HA1 1QD

P&P_226_Mar25_p52-56.indd 55

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index registered suppliers

Very Pizzable meat toppings

Danish Crown Foods, Phone 0044 01926 293 900, www.danishcrown.com

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