Pizza, Pasta & Italian Food Magazine - October 2025 - Issue 230
It’s a great pleasure to present you with the biggest Pizza, Pasta & Italian Food Magazine of the year! And it’s packed with news, innovation around products, previews and so much more.
The centrepiece is extended coverage of the European Pizza Show, which has grown exponentially to become one of the most important dates on the industry calendar. We are also in nal preparations for the glittering PAPA Awards, on November 6.
Pasta and sauces go under the microscope, while there’s valuable insight around Westminster’s latest remit on obesity.
We still have one issue to go in 2025, so if you have something to talk about, let me know. Ciao!
There’s a taste of the exotic with new Chocoviar, a Pizza Ambassador is announced and operators look ahead to the final quarter of 2025.
Restaurant sales fade in the summer heat
Warm weather helped Britain’s leading managed pub groups to solid sales growth in August, the latest CGA RSM Hospitality Business Tracker reveals.
Pubs’ like-for-like (LFL) sales were 2.8% ahead of August 2024, making it their best month since April. Sustained sunshine attracted consumers to sites with gardens or terraces, and CGA by
NIQ data shows it was a particularly strong period for sales of beer and cider.
However, the heat also reduced eating-out levels, and restaurant groups recorded a 1.6% dip in sales in August. Bar sales were down by 5.0% from August 2024, and the on-the-go segment was 4.5% behind.
With all channels combined, the data shows LFL growth of 0.5% for hospitality operators in August. It is the Tracker’s first positive month since April and only the third of the year so far. Total sales, including at venues opened by groups in the last 12 months, were up 3.9% – just ahead of the current rate of inflation.
For the sixth month out of eight, hospitality operators in London were outperformed by groups further afield. Sales within the M25 were 0.3% up on August 2024, but they were ahead by 0.6% outside of the M25.
Karl Chessell, director - hospitality
operators and food, EMEA at CGA by NIQ, said: “August’s figures complete a challenging summer for hospitality. Ongoing price rises are making consumers cautious, and while the sunshine loosened some spending in pubs, many restaurants have found it hard to generate the sustained realterms growth needed to mitigate sharp increases in costs. The future remains bright for well-run, good-value and guest-focused hospitality groups but the outlook remains difficult for some businesses as we move into the crucial final months of the year.”
Saxon Moseley, head of leisure and hospitality at RSM UK, said: “Hospitality returned to growth in August with positive LFL sales for the first time since April. While good news, the figures do mask differing fortunes, with restaurants in particular continuing to report real terms reductions in turnover.”
Carpigiani gears up for Gelato Festival World Masters
Gelato and ice cream equipment manufacturer, Carpigiani, is hosting the next stage of the Gelato Festival World Masters, the European Final, at its HQ in Bologna, Italy this October.
Following regional heats across the globe, more than 40 finalists, including three from the UK, will compete from 30-31 October, to earn a coveted place in the World Final, with the ultimate goal of Gelato Festival World Masters Champion.
The European Final will showcase the best in artisan gelato, bringing together exceptional chefs, each presenting an array of dishes – created using professional Carpigiani equipment – to a panel of industry experts.
Representing the UK in Bologna will be:
● Daniele Panunzio of Panunzio’s Kitchen Gelati Italiani in Bristol –winner of the Hereford heat with ‘Monte Bianco’ – White Lake goat’s
cheese, caramelised salted pecans and fresh raspberry sauce.
● Samantha Cunliffe of Bene Gelateria in Frodsham – winner of the Manchester heat with ‘Chocolate Orange Cocco Crunch’ – custardbased gelato infused with ginger, cinnamon and orange.
● Jon Adams of Gelato Gusto in Chichester – winner of the London heat with the flavour ‘Liquorice & salted caramel’ – a plant-based caramel gelato.
Carpigiani UK MD Paul Ingram, said: “We’re incredibly proud to be supporting our UK finalists, Daniele, Samantha and Jon, as they head to Bologna to compete in the European Final. The Gelato Festival World Masters brings together the best artisan gelato chefs, and the quality, creativity and professionalism across the three UK heats were phenomenal.
“The entire Carpigiani team is looking forward to welcoming all international regional finalists. Our panel of judges will no doubt be put through their paces selecting the European finalists to progress to the World Final in 2026.”
To find out more, visit gelatofestival.com.
Pizza Ambassador Rich Payne partners with Matthews
Matthews Cotswold Flour has appointed Rich Payne as its first ever Pizza Ambassador. Renowned for his passion through his Instagram account, Dough and Behold, his creative approach and obsession with perfecting the art of pizza aligns perfectly with Matthews Cotswold Flour’s dedication to crafting quality ingredients and love of baking.
Payne’s baking journey started in his mid-20s when he turned his hand to bread. He bought an Ooni 3 pizza oven in 2017 and his quest for creating the ultimate Neapolitan-style pizza began.
In 2017, he started documenting his journey through his Instagram handle @dough_and_behold, as he became absorbed in watching tutorials to hone his craft, connecting with baking communities around the globe and experimenting with techniques.
Through his role, Payne will share his tips and techniques with home bakers.
“I’m not an expert, and don’t claim to be. I love to experiment, sometimes fail, and then share those experiences with the community,” he said. “Baking is about discovery, joy and sharing the excitement when something amazing happens, whether it’s a successful loaf or bubbling focaccia. Even now I can’t quite believe how my life has changed thanks to flour, water, salt and yeast!”
Bertie Matthews, MD of Matthews Cotswold Flour, said: “We look forward to his knowledge, passion and energy. This authentic approach and love for creating delicious, homemade pizzas will inspire
Unox City officially inaugurated
With a ceremony attended by over a thousand guests, Unox – a global leader in the design, production and sale of professional ovens for the foodservice, retail, pastry and bakery sectors – officially opened Unox City in Padua, Italy. The 130,000m² complex brings together production facilities, a logistics hub, Innovation Hub and Experience Hub.
Over the past 35 years, Unox has built a vertically integrated industrial system rooted in the local territory – a strategic decision that enabled the company to navigate recent global supply chain crises while continuing to grow market share. All manufacturing processes take place within the province of Padua, just a few kilometers from Unox’s headquarters, across a network of highly specialised group companies. From sheet metal processing to the design and production of electronic
bakers everywhere to reach for the best ingredients and enjoy the process of pizza making as much as the end result.”
“I think of pizza as a colour wheel, looking for colours that complement each other, then matching ingredients,” continued Payne.
“For me, baking and pizza making should always be fun. I will never not get excited about a steaming hot pizza coming out of an oven, lifting the lid of a combi cooker on a loaf of sourdough and gasping at either the success or failure, or flicking a focaccia bubble and popping it with your finger!”
And his top tip: “Time is crucial. Good dough needs proper fermentation. I spent years rushing through recipes, but now I know the magic happens when you let it rest and develop overnight.”
boards, molds and plastic components, as well as the development of detergents and trays, this ecosystem places research and development side by side with manufacturing, ensuring innovation and quality throughout the supply chain.
The Unox City project began more than a decade ago as a vision of industrial expansion and long-term local investment. As chairman and founder Enrico Franzolin explained: “Since the 1990s, when companies relocated abroad, we made a different choice: to invest in our region, building a local and integrated production system. Unox City is the culmination of a strategy that has allowed us to keep our supply chain in Italy, strengthen a vertically integrated industrial model and create opportunities for work and growth for hundreds of people.”
CEO Nicola Michelon added: “Unox City marks the beginning of a new phase in our internationalisation. Just this week, we launched production at our new US facility – our first abroad and a key element in a strategy that places Italy at the heart of our global network.”
Freiberger Crafts a UK debut at Tesco
The Freiberger Group, a German-based pizza producer, has launched its firstever UK brand with Craft Pizza.
The new range consists of six products across three base styles: Pinsa, Takeaway and Thin. The Pinsa delivers a light, airy texture with cloud-like crusts, in Cheese and Garlic and Meatball Marinara flavours. For those looking to indulge, the Takeaway style offers a stone-baked base with topping options of Cheese Feast and Mac & Cheese, an innovative twist on two classic dishes. Meanwhile, the thin base comes in Meat Feast and Spicy Chicken.
Available in 450 Tesco stores, the range has been created to challenge perceptions of what frozen can deliver.
Craft Pizza marks Freiberger’s first UK brand launch after nearly 50 years of producing pizzas and other convenience food products – a feat which established the group as Europe’s
largest manufacturer of frozen pizzas, snacks and pasta products for retailer own-brands.
Craft aims to bring fresh, convenient ideas to the frozen aisle, at restaurantquality standards
This launch comes at a time when the UK frozen food industry is experiencing significant growth, with projections that sales will experience a 6.7% compound annual growth rate between 2025 and 2035[1], driven in large part by the increasing cost of living, demand for convenient meals, combined with greater awareness of the benefits that frozen food can offer both nutritionally and environmentally.
James Nice, key account manager at Freiberger UK, said: “We’ve launched Craft Pizza in the UK with the firm belief that frozen doesn’t have to mean compromise. With almost 50 years of experience in pizza making, we at
Olive oil with a golden twist
Filippo Berio has unveiled an elegant new look, and where better to debut than the dazzling heart of London Fashion Week?
Strutting its stuff for the first time at the legendary Savoy on The Strand, Filippo Berio’s new collection isn’t clothing – it’s even more essential. This is a global style refresh for the beloved olive oil brand, now launching in 75 countries worldwide.
The redesign features:
● A fresh new take on Filippo Berio himself –with a softer, more contemporary edge.
● A sleek new logo that stands out brilliantly on busy supermarket shelves – easy to spot, easier to love.
● Brushed gold graphics replacing the reflective gold .
● Delicate patterns of olives and olive leaves wrapping the bottle – a nod to rich Mediterranean heritage. Adding even more sparkle, Filippo Berio has just been officially recognised by the Association of Italian Historic Brands (Associazione Marchi Storici d’Italia) – a prestigious honour celebrating the enduring value and identity of this much-loved brand.
Freiberger have perfected our recipes that deliver the taste, texture and quality of a fresh restaurant pizza, straight from your freezer.
“With consumers increasingly embracing frozen for its environmental and nutritional benefits, we’re confident this new launch will lead the way in innovation in the UK pizza market.”
Craft Pizza’s RRP starts from £2.50.
For more information, contact craftpizza@hatch.group.
Future looking Good at La Locanda
La Locanda, the award-winning Italian restaurant in Gisburn, is celebrating inclusion in The Good Food Guide, earning the distinction of ‘Strength of recommendation: Exceptional.’
In its review, La Locanda was
described as ‘an unmissable Italian in the Ribble Valley’, and commended the owners for their dedication to authentic Italian cuisine.
The Guide noted: “For over 20 years, Cinzia and Maurizio Bocchi have been raising the ‘tricolore’ in defiance of the ‘fast-food, frozen lasagne and garlic bread’ norm still typical of many AngloItalian restaurants.”
Founded in 2003, La Locanda has long been recognised for championing traditions of Italian dining. From sourcing sustainable, seasonal produce to showcasing recipes deeply rooted in regional culture, the philosophy blends passion, heritage and integrity. This approach has earned loyal support from local diners, international acclaim and recognition from Italian institutions and gastronomic authorities.
Reflecting on the honour, Maurizio and Cinzia Bocchi said:
“When a friend of La Locanda sent us a congratulatory email, we checked immediately. We read it so many times because we couldn’t believe the exceptional review we had! It is the most wonderful endorsement of our 22 years of commitment to Italian cuisine.”
Shared goals for Venezia FC and Crosta Mollica
Venezia FC has renewed its partnership with Crosta Mollica, the brand specialising in the production and distribution of authentic Italian food products. It will be the main sponsor of the women’s first team for the 2025/26 season, accompanying its historic debut in the Serie B championship.
The new kit, created in collaboration with NOCTA, is the same as the one worn by the men’s first team (in the home, away and goalkeeper versions) – strengthening the sense of shared identity that unites all the club’s squads.
Founded to celebrate authentic Italian cuisine and the art of sharing, Crosta Mollica brings products across Europe that combine quality, tradition and contemporary taste. Known for its sourdough Neapolitan-style pizzas and superior ingredients, the company shares with Venezia FC core values such as local identity, innovation and excellence, reinforcing the bond that intertwines sport, culture and lifestyle.
“We are extremely pleased to
renew our collaboration with Crosta Mollica,” said Grazia Trentin, director of Venezia FC Women. “Having by our side an international brand that has chosen to continuously support the Venezia FC Women’s project is an important signal of the seriousness and value of the path we are building. We share the same determination, passion and courage: elements that will guide us in achieving new milestones, contributing to the growth of women’s football.”
“We are delighted to renew our support for Venezia FC and, in particular, the women’s first team,” added Dean Lavender, marketing director of Crosta Mollica. “This club uniquely represents the fusion of tradition and modern vision. Our award-winning sourdough pizzas are crafted in North-Eastern Italy, a region with which we share a deep and authentic bond.”
Booker rolls out frozen chips range & new website
Wholesale giant Booker is overhauling its frozen chips and fries range, with 10 new SKUs available to the foodservice sector, including pizza restaurants and takeaways, Italian food outlets, mobile and street food trucks, QSR and casual dining venues.
The chips will launch under three new catering brands – Chef’s Essentials, Chef’s Menu and Chef’s Premium. Each has their own identity and positioning, offering three clear pricing tiers and a good, better, best option for a range of categories across the estate.
Supported by a refreshed look and feel, the top tier Chef’s Premium range of frozen chips includes Super Crispy Skin-On Fries, Super Crispy Fries and Triple Cooked Chunky Chips. Created for a handmade feel, they deliver a superior performance, taste and texture, whether on- or off-premise.
Under the mid-tier Chef’s Menu, Booker is offering distinctive products – Crispy Straight Cut Chips (10mm and 12mm), Crispy Steak Cut Chips, Crispy Julienne Fries and Crispy SkinOn Straight Cut Chips – all clearly identifiable with colour-coded packs, signposted sizes in millimetres and transparent windows. They are all lightly coated to lock in flavour and retain heat, shape and texture. Created to perform well on-premise, they have a long holding time and remain stable and hot within a takeaway and home delivery setting.
Booker’s Chef’s Essentials range will feature two entry-level products –uncoated Chunky Chips (14mm) and Straight Cut Chips (10mm) – presented in black & white checker-board boxes, giving chefs professional products at a budget-friendly price point. They all signpost essential information such as gluten-free and vegan, with SKU numbers positioned conveniently in the top left-hand corner. The chips come in 2.5kg bags as standard.
Karen Poole, head of own brand and product, from Booker said: “We’re embarking on a journey to refresh, reinvigorate and reposition our own brand ranges, with a bold packaging refresh to deliver clear product differentiation and brand recognition. This is the first in a series of reviews and we’re working on relaunching other categories this year, so watch this space.”
Booker has also launched its newlook website and app. The platforms are supported by eye-catching corporate branding and a refreshed look and feel. Designed with busy businesses in mind, they feature effortless navigation and high-resolution photography.
Customers can access visual shopping lists, personalised homepages tailored to their fascia or sector and recommendations for pairing suggestions that complement chosen items. There are smarter ordering tools and enhanced search functionality.
Booker’s insights and inspiration hub provides fresh ideas and practical resources to help businesses stand out, boost footfall and innovate with confidence. Exclusive content is accessible to all, regardless of whether you are a Booker customer.
Richard Lamb, group technology director at Booker, said: “We’ve created an intuitive, seamless experience covering the entire customer journey.”
Additional features will be rolled out in the coming weeks and months.
Customers can still visit booker.co.uk and log in using their existing password and customer number.
Boost for the Chocoviar line
A symbol of Italian artistry and innovation in chocolate, Venchi has introduced two additions to its bestselling Chocoviar collection: Raspberry and Gianduia.
First launched in 2007, Chocoviar quickly became a Venchi icon –renowned for its signature texture of crunchy chocolate grains and multilayered, flavour-rich interiors. Each Chocoviar offers a refined indulgence in just two bites, combining crunchy, caviar-like shells with creamy fillings. With the launch of Chocoviar Raspberry and Chocoviar Gianduia, the collection includes eight unique recipes, each designed to surprise and delight chocolate lovers around the world.
The new arrivals:
balances the rich intensity of the chocolate for a bold, mouth-watering contrast.
● Chocoviar Gianduia: At its heart, a whole Piedmont Hazelnut rests inside a creamy layer of Venchi’s signature ‘Antica Ricetta’ Gianduia, all wrapped in smooth chocolate and finished with milk Chocoviar grains. A rich, indulgent treat for lovers of classic hazelnut flavour. Others in the collection include:
● Chocoviar Stracciatella: Inspired by Venchi’s iconic gelato, this features a creamy filling with toasted cocoa nibs and real vanilla, enrobed in milk chocolate and topped with milk Chocoviar grains.
Hazelnut cream with whole pistachios, covered in dark chocolate, toffee chips and South American cocoa nibs. A bold play of textures celebrating the Mediterranean’s ‘green gold’.
Check out uk.venchi.com.
● Chocoviar Raspberry: A luscious, liquid raspberry coulis encased in dark chocolate and topped with 75% Chocoviar grains. The vibrant tartness of the fruit perfectly
● Chocoviar Arancia: A velvety, Sicilian blood orange filling meets intense 75% extra dark chocolate and dark Chocoviar grains.
● Chocoviar Pistachio: A luxurious blend of pistachio and Piedmont
Family focus leads to MKN’s global success
Premium kitchen equipment
manufacturer MKN (Maschinenfabrik Kurt Neubauer GmbH & Co. KG) has been ranked as one of the top five family-owned companies in Germany, in a study by Süddeutsche Zeitung, a leading national German newspaper, and Creditreform, a major provider of business and credit information.
A global player with 600 employees, MKN is based in Wolfenbüttel, Lower Saxony, and supplies quality, innovative and multifunctional professional cooking technology, serving chefs across
hospitality, institutional catering and the maritime sector.
The independent analysis evaluated over 5000 of Germany’s highestrevenue family businesses, measuring performance across key financial indicators including return on equity, liquidity, creditworthiness and revenue. MKN stood out for its sustainable growth, innovation, resilience and economic performance.
“We are extremely proud of this recognition. It confirms that our strategic path is the right one,” said Georg
Weber, CEO of MKN. “As a family-owned company, we combine long-term thinking with the courage to innovate. We invest in our location, our facilities, in people and in lasting partnerships.”
MKN’s commitment to innovation has also been recognised with the Red Dot Design Award 2025 for the new OPTIMA line – a flagship product known for its sleek design, advanced functionality and customisability. This internationally renowned award highlights MKN’s continued focus on user-centred design and technological excellence.
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Our flours are born from an art rooted in carefully selected soils, traditional manual sowing, and a deep respect for nature. No chemicals just the pure essence of the OIRZ (Italian Origin Zero Residue) chain, ensured by digital traceability. O L Y
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Panesco expands authentic Italian offering
created to meet this demand, combining traditional Italian craftsmanship with formats tailored to foodservice efficiency.
Panesco has unveiled Pane & Terra, a line of Italian classics from schiacciata to pinsa, made in Italy and tailored for today’s operators.
Italian cuisine continues to dominate across Europe, with the sector worth an estimated €251 billion (£218.3bn) globally and growing at 4.5% year-onyear (news.italianfood.net). For operators, the key challenge is sourcing products that deliver authenticity while remaining practical for high-volume service.
Panesco’s Pane & Terra range has been
Pane & Terra celebrates the country’s bread heritage by staying true to its origins. Every product is made in Italy, using extra virgin olive oil, sea salt and carefully selected flours, then stone-baked using timehonoured methods. Multiple resting periods, long fermentations and artisan touches such as hand-pressing ensure the flavour and appearance operators expect.
The range is built around three classics:
● Schiacciata – Tuscany’s signature flatbread with a delicate, crispy crust, airy crumb and distinctive dimples. Available in white, multigrain and lingua romana formats, it is ideal as a carrier or for sharing platters.
● Focaccia – Varieties include white, multigrain, rosemary, tomatooregano and flavour-enriched rolls.
● Pinsa – A fast-growing trend in foodservice. With its crisp exterior, soft interior and high hydration, pinsa is digestible and adaptable. Made with wheat, rice and soy flours and fermented for up to 48 hours, it provides a lighter, healthier alternative to traditional pizza bases. Convenience is central to Pane & Terra. Most products are pre-sliced and fully baked, requiring just three to four minutes in the oven to achieve their signature aroma and texture. This balance of authenticity and speed allows chefs to deliver consistent quality, while maintaining service efficiency.
La Tazza D’Oro launches in UK hospitality
Kimbo UK has announced that La Tazza D’Oro, its Italian coffee brand renowned for artisanal roasting and rich heritage, is to become available to the UK hospitality and catering sector for the first time.
Founded over 80 years ago by Giuseppe and Carmela Murgia, who opened the first roasting business in Cagliari, Sardinia, La Tazza D’Oro is responding to the demand for premium Italian coffee in catering and hospitality. Kimbo UK is partnering with two leading distributors: Divine Food Importers, serving London and the South-East, and Amano Coffee, who will act as the exclusive distributor for Scotland.
Both will provide the UK market with access to La Tazza D’Oro’s signature 1kg whole bean offerings and two carefully crafted blends, allowing venues to offer an authentic Italian coffee experience renowned for its balance, aroma and body. These are Miscela Bar and Excelsior.
The Miscela Bar blend is designed
specifically for professional baristas and coffee shops, offering a balanced and versatile espresso experience. It typically features a harmonious mix of rich chocolate, nutty undertones and a slight fruity acidity, creating a smooth and full-bodied cup. It is medium to medium-dark roast, aiming for a well-rounded crema and balanced taste that performs well both as espresso and in milk-based drinks like cappuccinos and lattes.
La Tazza D’Oro Excelsior is a premium blend that emphasises refined taste. Known for its complex aroma, with hints of caramel, toasted nuts and subtle spice, it offers a richer and more intense espresso experience. The roast level is slightly darker than Miscela Bar, bringing out bolder flavours and a thicker, more persistent crema.
La Tazza D’Oro blends tradition with modern sustainable practices, ensuring each coffee batch delivers
uncompromising quality while respecting the environment. The artisanal roasting process enhances the complex flavour profiles beloved by coffee connoisseurs worldwide, making it a perfect fit for the discerning UK hospitality and catering markets.
La Tazza D’Oro will be present on the Divine Importers stand at The European Pizza Show on Nov 26-27.
A question of calories
In response to Westminster’s latest remit on obesity and calorie intake, PAPA director Jim Winship delivers operational advice around this hugely prevalent topic.
GRADUAL CHANGE
The government has set out its obesity strategy by focusing on calories and working with large retailers and foodservice operators to encourage consumers to eat more healthily and reduce daily intake by 50 calories a day.
The 10-year approach, which has been developed in collaboration with major food businesses, allows operators to each decide how they achieve this goal – offering discount incentives, reformulating, changing loyalty schemes, etc. But it includes a requirement for them to report on healthy food sales.
This places calories at the heart of tackling obesity, aligning with proposals
submitted to government by the Pizza, Pasta & Italian Food Association some five years ago, suggesting that a focus on calories would have more impact than targeting businesses to reformulate. We argued at the time that it was very difficult to change consumer behaviour by simply reformulating products.
This new strategy sets out a structured approach, recognising that gradual change is more realistic and, coupled with the use of incentives, can have a real impact on obesity over time.
The government estimates that, over a decade, this will ‘lift 340,000 children and two million adults out of obesity’.
CONSUMER BEHAVIOUR
Although there is lack of detail in the government proposals – such as which businesses will need to report and how they do this – this approach is more commercially practical than previous attempts at tackling the problem.
While small businesses are unlikely to be required to publish data on health, it is very likely that consumers will focus more on the calories they consume.
The challenge is how to respond to this initiative in a positive way, while recognising that the very nature of pizzas means they can never be regarded as healthy food items. Indeed, attempts in the past to create this have generally failed, as most consumers recognise that they are indulgent rather than falling into the ‘good for you’ camp. People are also suspicious that a ‘healthy’ option will not taste so good.
Coinciding with this initiative, we need to consider the impact the new weight loss drugs are likely to have on appetites. It is estimated that 1.5 million people are already taking these and this is likely to increase with the NHS now prescribing them. Early research from the US indicates that food volumes decline for people on the drug between 6-7%, plus categories seen as high in calories have suffered a bigger decline.
There are ways that pizza businesses can support all this, without affecting their bottom line. These include:
● Looking at the ingredients used in toppings and consider alternatives. For example, there are hybrid
OBESITY FOCUS
“This new strategy sets out a structured approach, recognising that gradual change is more realistic and, coupled with the use of incentives, can have a real impact on obesity over time.”
pepperonis that contain much less fat and more bre but still retain taste. Such products are generally lower in calories and more sustainable.
● Reducing pizza size. While this needs to be done with care to avoid accusations of shrink ation, it could appeal to those with suppressed appetites or as a healthier option.
● In the same way, reductions in calories can be achieved by reducing meat and cheese but increasing vegetable toppings.
● Consider ways of encouraging consumers to opt for lower calorie products via o ers or promotional material, discounts, etc.
● Make it easy for consumers to compare calories in the di erent
pizzas on the menu. Do this on the pizza as a whole, as any other way is meaningless, with no speci c size for a slice or portion.
As the younger generations have an increasing impact on food demand, so their interest in sustainability, health and wellness is expected to come to the fore. Keeping ahead of the curve by addressing health and sustainability is going to become ever important for food businesses.
Why reformulation doesn’t work Previous government campaigns to tackle obesity have focused on getting businesses to reduce fat, salt and sugar content in their products. With pizzas this is just not possible, as those same ingredients play a vital role in making them.
● Flour is a source of calories but how can you make a pizza without it?
● Salt & sugar are necessary for managing the yeast growth in dough.
● Oil improves the texture, softening the bite and reducing the dryness that would otherwise make them biscuit-like.
● Toppings are where there is some latitude for change, but this is down to consumer choice and they expect plenty of stringy cheese, etc.
SPOTLIGHT
Slice of the future!
Innovation, sustainability and creativity are key watchwords for pizza cheese in 2026. Richard Thorpe, head of product development at Eatlean, offers some inspirational guidance.
TASTE FOR ADVENTURE
As the UK pizza market continues to evolve, one ingredient is emerging as a true hero: cheese. Once considered a simple topping, this essential component is now a dynamic driver of consumer choice, foodservice creativity and brand differentiation. From gourmet flavour infusions to performancedriven blends and ethical sourcing, this landscape is transforming how pizzas are made, served and enjoyed.
UK consumers are increasingly seeking gourmet experiences, with pizza no exception. Flavoured cheeses such as smoked, chilli-infused spicy mozzarella and cheddar blends – including truffle – are gaining traction, particularly in premium formats like Neapolitan and Detroit-style. Known for artisanal dough and bold toppings, they provide the perfect canvas for speciality cheeses that elevate the overall flavour profile.
Across the UK, pizza styles reflect local tastes. London favours artisanal sourdough with premium cheeses and
sustainable sourcing. Manchester leans into indulgent Detroit with spicy blends. Birmingham embraces global fusion, using bold flavours and spiced cheeses. Glasgow prefers hearty, craft-style with local ingredients like haggis and Scottish cheddar. Cardiff focuses on seasonal, family-friendly options featuring Welsh produce. Belfast loves to blend heritage with modernity.
WORKING HARDER
Innovation in pizza cheese is not just about taste – it’s about functionality, efficiency and health. New formats such as pre-shredded blends and varied grate sizes are designed to streamline kitchen operations, offering consistent melt, stretch and browning. They reduce prep time and waste, ideal for high-volume foodservice and manufacturing environments.
Flavoured pizza cheeses with inclusions – think jalapeño cheddar or garlic and herb mozzarella – are also on the rise. Additionally, exciting options
“As sustainability becomes a non-negotiable for consumers and operators, pizza cheese producers are stepping up to the mark. Local sourcing is a major focus, with brands partnering with nearby farms to reduce food miles.”
SPOTLIGHT
like fajita seasoning, pesto or even Jamaican Jerk spiced reduce the need for additional ingredients and open up creative possibilities. They also help manage costs and prep time, making them a win-win for busy operators.
And high-protein options – such as Eatlean Protein Cheese – align with health trends, including GLP-1 and HFSS regulations, to meet the growing demand for nutritious indulgence.
Stuffed crusts are undergoing a renaissance. No longer limited to mozzarella, they feature global flavours like Carolina Reaper cheese, pesto & basil or caramelised onion and Rioja! Noveltyshaped toppings – stars, hearts and seasonal motifs – add visual appeal and social media buzz. Meanwhile, new pizza formats such as wraps, flatbreads and dessert are expanding the category and inviting innovation.
Performance-driven blends are another key development. Engineered to withstand high-temperature ovens and maintain quality during delivery, they ensure that every slice arrives with the perfect melt and stretch. This functionality is critical, as delivery and takeaway continue to dominate.
And as sustainability becomes a nonnegotiable for consumers and operators alike, pizza cheese producers are stepping up to the mark. Local sourcing is a major focus, with brands partnering with nearby farms to reduce food miles and support ethical practices such as Red Tractor certification.
One standout example is Joseph Heler, a British cheese producer leading the way in sustainable dairy. By using locally sourced, Red Tractor-approved milk, investing in solar power, and
implementing farm-level emission reduction strategies, the business is setting a benchmark for environmental responsibility. This commitment resonates with chefs and consumers, who want more transparency and accountability.
A PERFECT CANVAS
In professional kitchens, cheese is no longer just a topping – it’s a tool for culinary expression. Chef-led innovation is driving applications, with cheese used to enhance flavour, texture and presentation. The likes of layered
SPOTLIGHT
toppings and brûléed finishes offer surprise and delight.
And don’t forget seasonal pairings. Limited-edition blends for Christmas (think cranberry-infused cheddar), Halloween (pumpkin spiced) and sporting events like the World Cup (spicy options inspired by global cuisines) are creating buzz and driving repeat visits. These allow operators to stay relevant and engage customers.
With the UK pizza market projected to double by 2035 – fuelled by convenience, innovation and customisation – innovative solutions are at the heart of this growth, offering endless opportunities for differentiation and value creation.
Health and wellness are key drivers, with consumers seeking high-protein, low-fat and GLP-1-friendly options that align with dietary goals. Brands such as Eatlean Protein Cheese with 37% protein content, that can deliver indulgence without compromise, are well-positioned to capture this segment.
VISUAL APPEAL
Younger consumers, driven by aesthetics and social media, are gravitating towards pizzas that are as visually striking as they are flavourful. Bold, vibrant cheese toppings – like Mango Masala or spicy Honey & Chipotle blends – are turning heads and lighting up Instagram feeds.
Adding to this visual revolution, Heler Ingredients has introduced a range of novelty-shaped cheeses designed for seasonal and limitededition pizzas. Imagine bat-shaped slices for Halloween, heart-shaped cheddar for Valentine’s Day or festive Christmas trees. These playful formats not only enhance presentation but also create moments of shareability.
In this new era, cheese isn’t just a topping – it’s a storytelling tool, branding asset and driver of social engagement.
In 2026, pizza cheese has stepped into the spotlight as a catalyst, rather than a background player. From gourmet flavour infusions and performance-
driven formats to ethically sourced ingredients and seasonal storytelling, it is redefining what pizza can be, while shaping the future.
For producers, chefs and operators alike, the message is clear: investing in innovative cheese solutions is no longer optional – it’s a strategic imperative. As consumer expectations rise, those who harness its full potential are best positioned to deliver memorable, mouth-watering experiences that resonate with today’s diners. The result? Increased customer engagement, stronger brand loyalty and a tangible boost in sales and margin performance
Focus on leading the change in innovation. Creativity, functionality and flavour are the benchmarks – and those who embrace them will shape the future of the market. So, don’t just follow the evolution of pizza cheese, be part of it.
For more information, contact Richard Thorpe at richard@eatlean.com. Visit texmexcheeseco.com.
Stuffed.
Shaped.
Shredded.
Flavoured. Joseph Heler is Redefining Pizza Cheese.
Pizza deserves cheese that inspires. That’s why at Joseph Heler we’ve crafted a range built for modern menus, indulgent, versatile and made to perform.
“Joseph Heler’s pizza cheese range gives me consistency, creativity and sustainability in every menu build”
Neil Rockliff - Food Innovator
CHEESE WITHOUT LIMITS - Grated, diced, shaped or ropes...our formats melt, stretch and deliver every time, from high-temp pizza ovens to delivery boxes.
FLAVOUR THAT WORKS HARD - From Tex Mex chilli and fajita-spiced blends to truffle twists, our cheeses turn everyday pizzas into signature dishes.
BETTER-FOR-YOU, STILL INDULGENT - With Eatlean high-protein, lower-fat cheese, you can create lighter pizzas without losing the pull, the melt, or the taste.
THE CRUST THAT SELLS - Stuffed crust just levelled up. Mozzarella or chilli cheese ropes that tap into the 31% of diners willing to pay more for indulgence.
LOCAL MILK. GLOBAL TASTE - Every bite starts with Red Tractor milk from farms within 40 miles of our dairy, backed by solar-powered packing and sustainability at source.
your samples today!
Putting people first
Prestige Food & Wine may not be the largest supplier, but its ability to thrive illustrates a special understanding of how to keep customers happy.
HERE TO SERVE
As a supplier of Italian food, wine and catering products over more than 25 years, Prestige Food & Wine understands the importance of quality better than most. But businesses can only truly succeed if this runs parallel with exceptional service.
A small- to medium-sized company like Prestige has to battle much bigger operators, with higher budgets and a broader marketing scope. But as we all know, hospitality and foodservice in 2025 are complex animals – and knowing your key demographics, plus how to keep them happy, can level the playing field dramatically.
“The products have to be of the right standard but ‘reliability’ is the key factor in retaining customers,” said Prestige managing director, Massimo Puzone. “They are happy to pay a slightly higher price if they know they are going to get what they want on time.
“We still do business with some of our customers in the old-fashioned way, with reps placing orders on their behalf – but most of it is online, so that experience is
very important. We try to put ourselves in their shoes, making the process as easy as possible, doing our utmost to eliminate confusion or ambiguity.
“If someone calls customer service because they need something made clear about an online product, then we are doing something wrong and look at how to fix it. If there’s any confusion,
you lose trust – it’s as simple as that. The world of e-commerce is unforgiving: small errors can have a hugely negative impact on business relationships.”
TARGETED MARKETING
As a B2B company, Prestige aims its products and services at a speci c audience, supplying primarily to
restaurants and pizzerias. While many customers are strongly active on social media, this isn’t for everyone.
“What is the point of having thousands of followers if they don’t own a business who will buy from us,” continued Puzone. “We save a lot of time and money by leaving the social media platforms to themselves, and use our resources in a more focused and profitable way. Everyone these days is made to feel they will go under if they don’t use these platforms. And while this might be true for most ‘retail’ businesses, it’s not a dealbreaker for us.”
error can always occur. What matters to the team is the reaction, ensuring everyone is kept happy.
But one undeniable priority is staffing. Obviously, Covid and Brexit have had a devastating effect, so finding the right people is incredibly challenging.
“While most of our work is online, we still employ reps who have face-toface contact with customers and, most importantly, we rely on our drivers to not just deliver goods, but interact with customers in a meaningful way on a dayto-day basis. The drivers are, in fact, on the front line, and Prestige is judged by their performance. We can have fantastic products at competitive prices and a great website and marketing strategy, but everything eventually comes down to the professionalism of our drivers. So, keeping staff happy and making them feel valued is paramount to our success.”
QUESTION OF LOYALTY
A full-blown, automated operation isn’t possible for Prestige. And while it uses technology wherever possible, human
“Getting new customers is relatively easy, as we have applications for accounts every day. The hardest thing, and the key to growth, is retention. Here’s a breakdown of how we do it:
● Reliable service and quality products
● Listen to customers and put their needs rst
● Rectify errors when they occur and put systems in place to stop repetition
● Be transparent & exible
● Reward loyalty.
“In order to survive against the bigger companies, who we cannot compete with on certain levels, we had to think long and hard on the question: ‘What can we do to make customers choose ‘us’?’
“Earlier this year, we launched ‘Prestige Points’ – a three-tier reward scheme that benefits pay-as-you-go online customers. They collect points, like big supermarket chains, and these convert into money off future orders.
“As a customer progresses up through the tiers, the points-per-pound ratio increases. We offer bonus rewards on selected products which are updated regularly, and we try to assign these to key offerings, rather than as a method to shift slow-moving stock. The scheme is in its infancy, so time will tell if it has a positive impact but we are hopeful,” concluded Puzone. Prestige has to work hard to retain its share of the market –but success comes from staying true to core values. Offering a customer-focused service, with compassion and respect.
Pasta...
It’s our bread and butter
Who will be the winners on the biggest night of the year?
It’s the question on everyone’s mind now that the nalists in each award and competition category have been revealed.
The judges have been busy tasting, deliberating, discussing and debating over the summer. There’s excitement building as the last of the shortlists have been published, with thoughts turning to the PAPA Industry Awards Dinner and the nals of Pizza Chef of the Year.
In the product categories, the judges had the mammoth task of tasting more than 50 pizzas for the Manufactured Pizza Award and almost as many entries for the Italian Style Food and Italian Style ReadyMade Main Meal Awards. They deserve a trophy all of their own!
A special nod of thanks must go to Michael Eyre and his team at Jestic, who hosted the tasting sessions at their splendid facilities. You can read more about Jestic in our special feature on page 32.
There were some fantastic presentations made to the judges for the Environment & Sustainability Award by the ve deserving nalists that emerged from the initial judging.
Similarly, in the Business & Product Innovation category, there were ve outstanding entries that made it onto the shortlist.
The major retailer categories are always hotly contested. The judges take into account market data plus submitted information to complement their own expertise to help them reach their decision.
For the independent retailer categories, mystery shopping specialists ESA visit all of the shortlisted entries and their ndings play a huge role in the nal decision making process.
For the Pizza Chef of the Year competition, the nalists are selected by category sponsors. The core judging panel for the nals includes head judge and celebrated chef Theo Randall, former winner and renowned pizza chef Marco Fuso, alongside Jestic’s pizza supremo Michael Eyre. They’re joined by a representative from each sponsor for their respective category.
The trophies are being polished, the gold envelopes are being sealed and zz is being put on ice. All that remains is for you to join us.
PAPA Industry Awards Dinner
The Sheraton Grand London Park Lane 6 November 2026
PIZZA CHEF of the year 2025
The nalists competing for the Pizza Chef of the Year title and the cash prize have been revealed. Anticipation is growing with the big day just a few weeks away.
Not everyone has what it takes to embark on the challenge of this toughest of pizza competitions. You see, while there will always be a special place in our hearts for the traditional
pizzas and the chefs who make them, we also love to be teased and tempted by the lure of something a little on the wild side.
It will be a wild ride too, with no less than three previous Pizza Chef of the Year winners and an exciting new host venue, courtesy of former winner, turned judge Marco Fuso.
We can’t wait to try them all and nd out who wins at the PAPA Awards DInner on 6 November 2025.
Victoria Mills, Wellingborough, Northants NN8 2DT Tel: 01933 441000
Email: enquiries@whitworthbros.ltd.uk
FUTURA FOODS ITALIAN CHEESE FINALISTS
Sicilian Seoul by Alex Punter from Village Pizza Green Whisper by Michele Rutigliano from Due Forni
Burrata Whip by Scott Holden from Scott’s All Day
“La Birra e la Zucca” by Edvinas Smigelskis from Samworth Brothers
April O’Neil by Liam Ryles from Leandos Pizzas
SILBURY ITALIAN PIZZA SAUCE FINALISTS
Pizza Della Nonna by Antonio Santorufo from Antonio’s Pizza
Monkey Brains by Chris Glenn from Whisk & Pickle Pizza Kitchen
The Sweet Rocket by Marcin Jankowski from The Dough Co.
Verde Fresca by Brigi Stamber from Pizzaface
The Anointed Drip by Chris Edwards from Dough Religion
WHITWORTH BROS. FLOUR CHEF’S SPECIAL CATEGORY
Korean Fried Chicken by Gavin O’Brien from Gavin’s Pizza Company
Sucker Punch by Chris Glenn from Whisk & Pickle Pizza Kitchen
Zero Fawkes Given by Stephen Jordan Bird from Samworth Brothers
New York Deli by Dan Hall from Mozzafella Pizza
Seon by Brigi Stamber from Pizzaface
DANISH CROWN SUPERTOPS FINALISTS
Home Run by Alex Punter from Village Pizza
Nonna’s Conflict by Luigi Forte from Salvo 1968
Butchers Kiss by Michele Rutigliano from Due Forni
El Fuego by Dan Hall from Mozzafella Pizza
Sausage & Cider Festival by Liam Ryles from Leandos Pizzas
Partnerships, passion & pizza
Congratulations on bringing up two decades – any special plans?
It’s hard to believe that it’s been more than 20 years – I suppose time flies when you’re having fun! I’ve actually been working with the team at the Pizza Chef of the Year awards for longer than that, probably back in 2000 or so. I remember heading to the judging day with two electric pizza ovens in the back of the car, so that the entrants would have somewhere to cook. It’s definitely changed a lot since those early days, but the one thing that has remained is the passion and enthusiasm for pizza. At its core, it’s a fusion of simple ingredients and in the hands of the right chef can become a thing of absolute beauty.
In recognition of PAPA’s long-standing relationship with Jestic Foodservice Solutions, we pay tribute to the business celebrating its 20th birthday, with product director Michael Eyre.
however, we’re more about looking forward rather than back. Of course, it’s right to celebrate success but we all know the challenges the industry is facing. We’ll reflect on the things we’ve done well but then it’s back to working closely with customers to help them be the best they can be. At Jestic, we’re about much more than just selling an oven to a customer. We can advise and assist all the way through the process from initial concept to first service –our culinary team is still out and about every day, and sharing market insight and intelligence with customers is what has allowed us to build strong relationships and add value.
With more than 20 years of involvement in the market, naturally we’ll share that success with our teams in Manchester and Paddock Wood –
What changes have you witnessed? We’ve talked a lot recently about a genuine shift in how pizza is perceived, positioned and prepared. Since we started, there is a much wider variety of outlets o ering consumers more choice, from artisan wood- red through to more traditional, US-inspired deep-pan options and even the newer Londonstyle pizza – with a slower cook and chewier crust. It’s clear that the market has changed to o er the same great
value, taste and convenience but in a range of formats and occasions that better suit their lives today.
What I’ve noticed is that 20 years ago almost no one talked about the dough. That was just the carrier for the ingredients, and it was the toppings that defined it. Today, however, we’re seeing operators experimenting with recipes. After all, once you have the best tomatoes and mozzarella, where can you set yourself apart? I never had a single conversation about hydration all those years ago but I hear a lot about it now! That being said, it’s absolutely about the talent of the chef as well… I still remember the pizza Marco Fuso cooked for the panel back in 2017 – it remains the only one I have scored as a 50/50. A rare feat but it was an incredible achievement and shows the transformation of simple ingredients in the hands of a special chef. In fact, it was so special, he stopped entering and began judging alongside us!
What’s key to your longevity?
I think we’ve moved with the times –we started o with a limited portfolio but today Jestic can help with whatever
you need. We are there for insight, advice and inspiration, and when it comes to equipment, we have the very best available.
If you need traditional style, the Wood Stone range of traditional stone hearth ovens delivers engineering excellence, exceptional performance and the best in construction quality. However, we’ve already seen that the market is evolving to require wider options which can deliver traditional, Neapolitan-style quality but in a smaller footprint – and with greater fuel flexibility. The all-new Alfa Pro Quick range of high temperature, wood-fired ovens offers a visually appealing, simple to operate, durable and speedy option, perfect for a wide range of locations.
This is complemented by the Alfa Zeno electric pizza oven series. The Zeno easily matches the performance of traditional wood-burning ovens, using the most advanced technology and without any complicated flue restrictions. Thanks to the optimisation of the heat inside the cooking chamber, it is capable of quickly reaching and maintaining working temperatures, guaranteeing the same perfect results every time, with maximum energy efficiency – you can cook an authentic pizza in just 60 seconds.
If you need volume for higher traffic locations, EDGE conveyor ovens
offer consistent performance, reliable simplicity and the latest technology to maximise efficiency, meaning any member of the kitchen team can create fantastic pizza. Available in a wide range of sizes, as well as electric, gas and LPG fuel options, every oven includes delivery, installation and full training, as well as a five-year parts warranty for simplicity of installation and complete peace of mind.
to 120 seconds, while the lower deck delivers consistent bakes for traditional recipes. This leap forward in technology is a bit like the market itself because we’ve seen a lot of change over the years. Chefs are creating ever-better pizza and what we’ve tried to do is make sure our range matches the demands they place on themselves.
Finally, we also offer Sveba Dahlen – one of the most respected names and biggest manufacturers in the category. With a wide range of dough manufacturing equipment and ovens, Sveba Dahlen has a model to suit every operation. In fact, we’ve just launched the all-new Pizza Vichinga oven. A game-changing addition to any high-volume kitchen, it combines precision engineering with the convenience of electric power to deliver outstanding results for both classic and Neapolitan style – all in one oven. With super-fast heat-up times, ready in just 30-45 minutes, the Pizza Vichinga’s high-temperature upper deck reaches 500°C and produces the signature ‘Cornicione’ and leopard spotting in as little as 60
Expand on the relationship with PAPA. It’s been a privilege to be involved with Pizza Chef of the Year since the early days – it’s one of the best days of my year, and without PAPA it simply wouldn’t happen. They really are the place where people can go for information. This has been even more important since Covid, where operators potentially bought a consumer oven and started experimenting at home and thought ‘let’s make a go of this’. So really, it’s built and built since those early days, and now we’re not tucked away in a basement but out in the light and celebrating the brilliant world that is everything pizza! Overall, it’s a great industry to be part of and PAPA has played a key role – and it has been fun to be just a small part of that journey. Pizza is in a much better place than 20 years ago – and while we don’t de nitely know what’s going to happen, we do know that we’re going to enjoy watching how it evolves!
For more info, visit jestic.co.uk or call +44 (0)1892 831 960.
Discover our vast range of pepperoni! From Halal to Pork options in sliced, diced and mini.
Ready to partner with a supplier you can rely on?
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PASTA & PASTA SAUCES
Complete solutions
Range expansion and providing customer satisfaction are the keys to success at Action Foods. We caught up with the team to discuss NPD and what the future holds.
Talk to us about the growth of frozen pasta in the sector.
In UK foodservice, we are seeing a much stronger shift from fresh and dried pasta towards frozen alternatives. This is largely driven by the demand for convenience and better value in the face of rising costs. With shortages of skilled chefs, ongoing labour challenges and utility bills climbing, frozen pasta offers a practical solution – cutting cooking times by more than half, reducing labour requirements, saving on energy and
Why did you add the Smiling Cook range to the Action Foods brands?
Our core focus has always been IQF poultry, pizza toppings and chilled cooked bacon. But after years of specialising in this space, we began to notice gaps. Our trusted customers weren’t just asking for proteins anymore – they wanted complete solutions. What about the carbs? What about the sauces?
Recognising this, we saw a clear growth opportunity. Partnering with D’Lis Food in Belgium provided the missing piece: premium pre-made sauces and IQF pasta. With their strong track record and quality products, the fit was a natural one. Not only that, but both businesses have strong core values.
“Our trusted customers weren’t just asking for proteins any more – they wanted complete solutions. What about the carbs? What about the sauces?”
PASTA & PASTA SAUCES
The success of the brand across Europe further reinforced our decision. If the range thrives in other markets, why not bring it to the UK? That’s why Action Foods proudly became the exclusive UK & Ireland partner for Smiling Cook.
It’s a bold step into something exciting, as we bring innovative products to market and grow with our customers.
The vegan sector is a big one. Can you elaborate on your approach?
It remains an important area to cover within foodservice, and through our Smiling Cook range we are committed to offering products that meet diverse dietary needs. While growth in veganism appears to have slowed in 2025, there is still strong interest – particularly from Gen Z, who are driving experimentation and plant-based demand. To support our customers, we offer a Vegan Tortellini frozen pre-cooked pasta, offering a convenient and versatile menu choice. Most recently, we’ve expanded our ambient premium sauce range with two exciting additions: Vegan Formaggio (four cheese) and Vegan Cheddar. These allow restaurants to create indulgent, plant-based dishes – such as vegan mac
& cheese – ensuring diners have greater variety and operators can confidently cater to everyone.
The waste & environmental issue is at the forefront of consumer expectations. How are you meeting these?
Oh, it certainly is! Our Smiling Cook range of pre-cooked Individually Quick Frozen (IQF) pasta and ready-made ambient sauces ticks every box on this front. Thanks to the IQF format, you can scoop out and cook only what you need, minimising waste, while the long shelf life ensures maximum flexibility.
On the sauce side, our convenient doypacks are designed for practicality: they’re microwave-friendly, can be stored in the fridge for up to three days after opening and are available in different sizes, including portion packs for smaller servings.
Sustainability is also a key focus. We’re in constant discussions with partners to adapt packaging in line with environmental demands. We recently reduced the amount of ink used on our boxes by 90% and switched to a 100% mono-pp doypack – small changes that make a meaningful difference.
PASTA & PASTA SAUCES
With over 30 years in operation, what major changes you have witnessed?
Paul Dunne, managing director of Action Foods, talks about the move towards a world driven by technology and social media. ‘’There’s far more emphasis on trends and keeping up with evolving consumer expectations. This naturally leads to new menu additions – such as the introduction of our vegan and wholewheat pasta products.’’
Rebecca Mehta, sales and operations manager of Action Foods, explains how people have changed the way they want to enjoy food. While dining out remains popular, convenience has become increasingly important. ‘’That’s why we’ve expanded our offering to include Grab & Go concepts. Imagine a pasta bar where customers can choose from a variety of options, pair them with different sauces, add toppings of their choice and enjoy it all in a handy cup – ready in seconds. It’s simple, hassle-free and, of course, delicious.’’
What are the major challenges facing businesses like yours?
Probably the biggest is to keep moving forward with innovative
products – and Smiling Cook is a perfect example. As already mentioned, the issues within hospitality and foodservice mean the products can help customers deliver continued quality, without the need for specialist labour.
We are constantly looking at ways to assist the customer, whether it’s an
“We regularly visit our teams across Europe to hold update meetings, share forward plans, exchange advice and strengthen collaboration.”
approach to making savings, reducing waste or improving their range.
Who are your key partners – and who would you like to work with?
At Action Foods, we place great importance on building and maintaining strong, lasting relationships around the world. We regularly visit our teams across Europe to hold update meetings, share forward plans, exchange advice and strengthen collaboration.
Open communication, trust and mutual learning are at the heart of how we work, and we carefully select partners who share our values.
Our focus is not on expanding our network of partners but on growing together with the trusted ones we already have. With several projects in the pipeline, we are working side by side to bring innovation and outstanding new offerings to UK foodservice.
Shiny, happy pasta!
Philip Sanderson, sales director at Valentine & Cuisinequip, enlightens us on how its latest equipment is delivering on so many levels.
Talk to us about your products.
Valentine & Cuisinequip is proud to be the exclusive UK agent for Bottene, a market-leading Italian manufacturer with 150 years of experience in producing quality pastamaking machines. Within our portfolio is the Bottene PM80, designed specifically to support the growing demand for fresh, authentic, in-house restaurant pasta.
With an extrusion rate of up to 17kg per hour, the PM80 enables restaurants, production kitchens and caterers to create a wide range of shapes and styles in-house, using their own recipes and ingredients. The flexibility to use any type of flour, with or without eggs, also allows operators to respond to dietary preferences, allergen requirements and health trends.
In terms of the pasta sauce sector, freshly made, artisan pasta can be perfectly paired with a wide variety for a premium and diverse dining experience. Fresh pasta improves texture, holds sauce better and is more visually appealing – elevating a dish from ‘everyday’ to exceptional. With over 70 traditional shapes available, as well as custom options, chefs can opt for classic or bespoke.
Additionally, the simple-to-use Valentine VMC pasta cooker is another exceptional choice. At just 350mm wide, this stainless-steel unit is designed for busy kitchens, even where space is at a premium. The VMC features a one-piece, fully insulated pressed pan and comes complete with a choice of basket configuration. A rear tap connected to the water supply allows easy filling and, along with a removable water levelling device, helps reduce the build-up of starch. Available in both 7kW and 10kW options, the VMC has a wide temperature range, as well as fast temperature recovery, ensuring high output even during peak service times. Ideal for single site operators or national chains.
How can you assis businesses in such difficult times?
Making fresh pasta in-house with the Bottene PM80 can help – by sourcing ingredients in bulk, such as flour, operators can gain greater control over costs and ultimately improve profit margins, while offering a more premium menu.
As with all products from Valentine & Cuisinequip, the PM80 pasta maker and VMC pasta cooker have been designed for minimal labour and maximum energy efficiency. Both are simple to use, requiring little training, helping kitchens to manage staff gaps by removing the reliance on skilled chefs. Making fresh pasta also allows operators to adjust daily
production according to demand and, with the ability to produce only what is needed, when it’s needed, you can avoid the unnecessary wastage of pre-packaged pasta.
What trends are you seeing?
Consumers are increasingly seeking authentic, fresh and exciting options, with pasta the perfect example. Anyone can boil dried pasta and add a jar of sauce at home, but with a Bottene pasta maker, restaurants can deliver healthy and flavourful dishes that exceed what’s possible at home.
Transparency in sourcing local or seasonal ingredients, such as spinach or asparagus, coupled with a quality, fresh artisan pasta, results in menus that consumers will pay a premium for.
And restaurants that make their own fresh pasta, with equipment such as the Bottene PM80, can set themselves apart. It’s a signal of simplicity and integrity – take this even further by making pasta in full view of customers, adding theatre to the dining experience.
What technological advancements are you excited about?
Being able to offer traditional pasta making techniques enhanced by modern technology. Equipment such as the PM80 allows operators to work more efficiently and deliver exceptional results, without compromising authenticity.
We’re also seeing increasing demand for custom die creation, allowing the development of signature shapes that reflect culinary identity, which wasn’t feasible until recently.
For more info, check out valentine.com or cuisinequip.com.
The Valentine multi cooker delivers exceptional performance, consistency & simplicity, for anyone looking to add pasta to their menu.
PASTA & PASTA SAUCES
Bringing it all together
Senior marketing manager at Leathams, Gemma Baldwin, takes us on a journey from balsamic beginnings to the authentic flavour expectations of today.
BEING BOLD
In the world of pasta, the sauce is more than just a finishing touch. It’s the heart of the dish, the detail that transforms a simple bowl of pappardelle into a story of tradition, flavour and comfort. As suppliers, Leathams® sees how chefs and operators are pushing boundaries, looking for sauces that deliver both authenticity and efficiency in the kitchen.
From scratch-made profiles rooted in regional Italian traditions to modern twists that speak to adventurous palates, the trend is clear: diners want bold, memorable flavours with clean, trustworthy ingredients. This means choosing sauces that not only elevate the menu but streamline prep and maintain consistency across service. Our role at is to bridge that gap, providing options that empower chefs to innovate, while keeping pace with the demands of today’s dining scene.
Over the 45 years that Leathams® has been operating, we’ve seen a huge transformation in the journey of Italian and
Mediterranean ingredients in the UK. One of the first products we introduced to our portfolio was authentic balsamic vinegar, a then-exotic taste of Italy that opened the door to a whole world of options that now underpin our offering.
Since those early days, we’ve seen a remarkable shift in consumer expectations. What started with a few specialty items has blossomed into a widespread love for authentic Italian and Mediterranean ingredients. Consumers now expect the real deal, whether it’s premium flavoured oils, SunBlush® tomatoes or authentic hard cheeses.
And, of course, at the heart of so many of these ingredients is pasta – the canvas that brings everything together. From simple classics like spaghetti with olive oil and parmesan to bold creations layered with tomatoes, herbs and cheeses, pasta has become the dish where Mediterranean authenticity truly shines, and operators are looking for the ingredients that will allow their dishes to stand out in a saturated market.
Casarecce with SunBlush® Slow Roasted Tomato Wedges and a parmesan tuile.
SLOW-ROASTED SUCCULENCE
You can’t complete your pasta menu without a rich, tomatobased sauce. From classics like Bolognese and Arrabbiata to lesser-known delights like Assassina and Sugo Rosso, tomato bases give you warmth, depth and sweet notes to finish. But adding SunBlush®, the original slow roasted tomato, can deliver additional texture, colour and just the right amount of bite.
From the classic tomato wedge in the signature garlic and oregano marinade to newer innovations like the SunBlush® slow roasted cherry tomato halves in a basil marinade, bring freshness and zing to your sauce and keep them looking super vibrant. Or the newest product in the range, the SunBlush® Slow Roasted Tomato Bruschetta mix, adds texture and small pops of flavour without making the sauce overly chunky or thick. An effective solution for operators who need to ensure consistency across multiple sites.
If you’re seeking something slightly different, the SunBlush® tapenade range is a flavourful and easy way to add depth to your sauce. Using our signature slow roasting process, the tapenades add the rich, much-loved flavour and sweet finish that chefs know and trust. From the classic tomatade, using SunBlush® slow roasted tomatoes with a tangy concentrated tomato taste, to the peppernade with slow roasted red peppers which adds layers of acidity and sweetness that leave your mouth watering. Or for an earthier, meatier
“We’ve
seen a remarkable shift in consumer expectations. What started with a few specialty items has blossomed into a widespread love for authentic Italian and Mediterranean ingredients.”
sauce, the mushroom and porcini tapenade gives savoury intenseness to any sauce or even risotto base. And tapenades can also be used to thicken sauces while keeping them smooth and silky.
It comes as no surprise that some of Italy’s most classic pasta recipes are built around the humble pancetta lardon. Rich in saltiness from their dry cure and with the perfect meat-to-fat ratio that renders down and melts into your sauce base, it’s hard to go wrong. Charcuti® Smoked Pancetta Lardons are an ideal solution for operators seeking quality and consistency. Or if you want to add a kick to your sauces, Charcuti® ‘Nduja discs are an easy, pre-portioned solution. Just crumble them in and enjoy a delicate but intense blend of Calabrian chillies, smokiness and umami flavours – decadent and moreish!
And to add that final pop of flavour to your pastas, elevate with a drizzle of top-quality infused oil. Our Chefs Brigade® range is not only good for cooking, but great to finish on top of dishes to add silkiness.
For zesty freshness, add a zing with Chefs Brigade® Lemon Infused Oil. Looking to add herbal notes, top with Chefs Brigade® Basil Infused Oil. For deep sweetness, drizzle Chefs Brigade® Garlic Infused Oil. Or to add the ultimate indulgence, pour a few drops of Select White Truffle Infused Olive Oil on top of your pasta dish for a luxurious eat.
Cheesy, creamy Gnocchi bake with Charcuti® Smoked Pancetta Lardons.
Mafalda with beef ragu finished with a drizzle of Chefs Brigade® Garlic Oil.
PASTA & PASTA SAUCES
INNOVATORS AT HEART
Leathams® is always in search of the next best ingredient! Our food team, led by head of food Paul Lackie, sets a Food Agenda for our business every year, based on trend forecasting and constant market monitoring on what he expects the next hottest item to be.
“We keep our ears to the ground across our diverse customer base, as well as watching global influences and patterns to predict what’s coming next,” said Lackie. “We also spend a lot of time travelling in search of innovative ingredients and solutions that we are yet to see in the UK market, and then invest hours back in our Culinary Hub
developing them further, until we have products and solutions that fit perfectly within our brand portfolio.”
In recent years, we’ve witnessed a shift in consumer expectations. This is influenced by multiple factors, from stricter legislation around additives and sourcing transparency to a broader cultural shift towards convenience, as well as the rise of the well-travelled, more discerning diner.
In the beginning, it was relatively straightforward: chefs and retailers could source high-quality Mediterranean ingredients and price them to match. But as the market evolved, so did the challenge. People developed a deeper appreciation for authentic flavours, while becoming more mindful of cost. Now, the task is about balancing that demand with economic reality.
Today’s consumers aren’t just looking for something that tastes great; they expect products to hit a sweet spot of quality, price point and technical assurance, as well as authenticity. There’s a growing demand for clear information about where ingredients come from and a strong preference for formats and pack sizes that suit the operator better.
“Even the best product can lose its edge if it’s not reliably available,” said Lackie. “In other words, a lack of consistent supply can erode margins and lose diners far more than a slight price adjustment ever could.”
These shifts push the industry to be more agile, transparent and convenience focused. And with innovation sitting at the core of the Leathams® offering, we strive to develop food-led solutions that keep the Italian food sector on an upward trajectory.
In a nutshell, our story is one of bringing the richness of the Mediterranean into everyday life here in the UK. From those first bottles of balsamic to a whole pantry of Italian and Mediterranean staples, always staying true to flavour while adapting to changing tastes and times. Whether it’s classics or creating solutions, we’re committed to bringing ideas to the plate that help our partners stay ahead.
“Even the best product can lose its edge if it’s not reliably available. In other words, a lack of consistent supply can erode margins and lose diners far more than a slight price adjustment ever could.”
Rigatoni with SunBlush® Slow Roasted Tomatade.
Linguine with SunBlush® Slow Roasted Cherry Tomato Halves in Basil Marinade.
finest Nature’s PASTA & PASTA SAUCES
FINDING SOLUTIONS
With over 40 years of experience as a leading ingredients supplier, Silbury’s approach to pasta sauce is built on a strong reputation across foodservice, manufacturing, retail and wholesale. Its heritage lies in tomato-based products, as well as processed tomatoes.
“When creating pasta sauces, our focus has always been on quality, flavour and ease of use for chefs,” said Louise De Leon, Silbury head of marketing.
“Each recipe is carefully developed to deliver consistent results, rich taste and time-saving convenience – all without compromising on standards.
“We’re proud that our sauces are made with at least 85% sun-ripened tomatoes, carry a clean label and meet recommended salt and sugar targets. This makes them a perfect solution for businesses looking to serve healthier dishes without sacrificing quality.”
And there are key consumer trends Silbury is witnessing in the market right now:
● Clean, natural ingredients
● Health-conscious choices with reduced salt and sugar
● A desire for variety and globally inspired flavours
● Eco-friendly packaging that supports sustainability goals.
Only picked at peak ripeness, Silbury tomatoes ensure both flavoursome and convenient products.
to meet these expectations, offering innovative, high-quality products that match evolving consumer demands.”
PEOPLE FIRST
In what is a hugely competitive market, delivering restaurant quality through your products is challenging – but Silbury’s expertise and scale sets it apart.
“As Europe’s largest pizza sauce manufacturer, we combine industryleading knowledge with continuous investment in our people and processes,” continued De Leon.
“This commitment ensures every product we deliver achieves exceptional flavour and consistency.
“Today’s customers want sauces that align with these values, while still delivering on taste and performance. With our expert NPD team, we’re proud
“We maintain full control of the endto-end process, allowing us to meet the most complex and large-scale supply requirements. Quality is our top priority: every batch is rigorously tested for taste and performance.
“By using trusted ingredients and
specialised processes, we guarantee sauces that are not only reliable and versatile, but capable of performing at a professional, restaurant-quality level.”
At the heart of this is a sourcing philosophy built on close partnerships with trusted suppliers.
“For us, tomatoes are more than just an ingredient; it’s where everything begins. Ours are picked at peak ripeness to capture natural sweetness and richness, then processed within 48 hours – strict quality checks are a matter of course. Our recipes are kept simple, allowing the natural character of each ingredient to shine through.”
Looking ahead, there are exciting developments for Silbury, including a new Italian-style pizza sauce for the European market, which will feature in the PAPA Pizza Chef of the Year competition. Also, recyclable pouch packaging, helping to reduce waste and support sustainable operations.
Pasta Sauces with endless possibilities
Made from 100% sun-ripened tomatoes and packed in convenient, easy-pour pouches, our versatile pasta sauces deliver fresh, rich, consistent flavour.
READY TO HEAT. SIMPLE TO SERVE. LOVED BY ALL.
Making a difference
The goals of new brand
Passione
Pasta are simple –a high-end, restaurant-quality product that’s versatile and authentic. Here, the team takes us through its process.
TIME FOR EXPANSION
Passione Pasta is the culmination of experience, tradition and a deep passion for Italian cuisine. Our story began as a traditional pastificio (pasta factory) many years ago. Under the watchful eye of our Master Pastaio, we meticulously work to recreate the best Italian flavours, while adding an innovative and modern touch.
We are always developing new fillings and premium recipes to benefit foodservice customers. This is made possible via collaboration between our experienced pastai and renowned chefs, ensuring every product is a culinary masterpiece.
Our mission is to create truly great fresh pasta, which also delivers on authenticity. Our pasta is crafted with the finest Italian flours and organic free-range eggs to guarantee the best flavours for every shape.
Having listened to requests and suggestions from loyal customers over the years, coupled with our passion, we decided to expand and renovate our facilities. This includes a professional cucina, specialising in
creating some of Italy’s most famous and beloved recipes, such as authentic fresh Parmigiana di melanzane and fresh Lasagne alla Bolognese.
Our modern production plant and advanced machinery allows us to create and craft a variety of products on a daily basis. This includes not only fresh pasta in various shapes and with a number of fillings, but also sauces and freshly prepared ready meals.
We understand the delicate nature of creating the best product, ensuring correct temperatures at all times. If the dough is not quite stable, pasta will dry and won’t attach. On the flipside, if it’s too humid, it becomes too moist and sticks. It’s this attention to detail on our two production lines that sets us apart.
EFFICIENT DISTRIBUTION
We encourage customer suggestions to create bespoke items and our diverse range is designed for a variety of clients, with a focus on foodservice.
Of course, it’s a challenging time, so we offer support, while delivering the best prices. As operators struggle to fill
vacancies, it’s important to offer highend pasta to restaurants – especially chains – so they can consistently deliver.
Our customers love our products because of their versatility, uniqueness and truly premium quality. They are also highly practical; for example, our portion-controlled ‘nidi’ are designed to help a kitchen reduce labour costs and optimise their food overheads.
We take immense pride in the recognition we have received from renowned chefs and prestigious clients, including Great Taste Awards for our products – a testament to our commitment to excellence.
As part of an efficient distribution channel, and thanks to our trusted distribution partner C. Carnevale Ltd – a key player in Italian food in Britain for 60 years – most of our fresh products are now available for next-day delivery and will arrive in perfect condition.
So we can deliver Passione directly to you, ensuring the highest quality from our kitchen to yours.
Golden years
Casa Julia’s Enzo Santomauro highlights product development across their range and a remarkable half-century of success and growth.
It’s a special time for the business as we began celebrating our 50-year milestone in April 2025, which will conclude in March 2026. We’d like to say a big thankyou to all our customers and suppliers that have given us special offers. This will continue until March, so if we’ve missed you, please let a member of staff know to add you to the mailing list.
And while 2025 has been challenging, it’s not finished yet. We expect the chancellor in the autumn statement to bring more cost to wholesale, with further regulations and taxes.
But we have had a good wheat harvest in most of Europe, and stability around the price of pizza flour.
Ask us or your suppliers of flour for the T-shirts, caps and aprons that will be available in November.
TESTING TIMES
Our sales of Caputo flour are showing an increase of 11% year on year. It has become a cornerstone of our offering and a standout performer in 2025. A new mill is being completed next year to support the growth at its three existing mills. This facility is primarily dedicated to producing 1kg packs of flour.
We aim to strengthen our presence in retail, as in Italy, Caputo is the number one flour in both sales and recognition. A survey conducted in the South of England found that the most recognisable product was Caputo for pizza. However, I cannot say the same with tomatoes.
With a shortage circa 30% down on last year, and a price increase of picked tomatoes, the finished product when it lands in the UK will go up from early predictions of July 2025.
We have been very lucky to source our needs of Polpa 10kg bag in box, and none of our present customers will be short at the price agreed in July.
In terms of San Marzano tomatoes, we’ve enjoyed the highest quality of the past 10 years – but overall there has been a shortfall and prices will substantially increase from the end of October.
Promotion of Solania will continue, with price reductions, and hopefully we shall move from the number two spot.
Peeled tomatoes are back to the prices of two years ago. We have taken the decision to sell only the best with 1.885kg net weight, 7% brick, and can ‘laccata’ internally, so won’t be competing with others on price. We do
not believe that the watery cans will be the future but that is just my opinion.
FUTURE FOCUS
Pasta wise, we only work with De Cecco and appear to be competitive at the high end of the market, especially with five-star hotels.
Brands leading in London and the Home Counties are San Pellegrino, Noam from Germany, Meteor from Alsace, Wignac cider and Voss from Norway.
We have chosen the best for our discerning customers, and still work with Peroni and Moretti.
Artificial intelligence (AI) is also a key area, with us looking to streamline sales and purchase ledger, to concentrate more on how we can make the interaction between the customer and ourselves more friendly and efficient.
TIME TO EXCEL
Bigger and better than ever, The European Pizza Show (EPS) 2025 is set to break records.
The European Pizza Show (EPS) returns on 26 and 27 November with a brandnew home: Excel London, one of the UK’s premier exhibition centres. The move underlines the growth and impact of the event, which in 2024 enjoyed record-breaking attendance and international recognition.
Over 10,000 F&B professionals from across the UK and Europe are expected, alongside more than 300 exhibitors, creating an unrivalled platform for networking, innovation and business. The exhibitor line-up showcases the breadth of the supply chain. Flour leaders like Mulino Caputo; dairy pioneers such as Latteria Sorrentina and Sorì; tomato icons like Cirio and Mutti;
premium importers such as Carnevale, Casa Julia, Cibosano, Mammafiore and Divine Importers; gourmet charcuterie from companies such as Ferrarini and Properoni; fine wines from Zaccagnini and La Gioiosa; plus pasta producers, frozen specialities and cutting-edge equipment and technology providers. Together, they paint the complete picture of where hospitality is headed.
EPS 2025 is more than an exhibition – it’s a European hub of thought leadership. The conference programme will tackle the issues shaping the future: digital transformation and delivery platforms, sustainability and supply chain resilience and changing consumer behaviours. Top-level voices from Pizza Pilgrims, The Fulham Shore (Franco Manca/The Real Greek), Deliverect, Big Mamma Group, San Carlo and Individual Restaurants will lead discussions.
A major highlight remains the European Pizza Chef Competition 2025, celebrating talent
across two categories – Traditional and Contemporary. The judging panel features some of the most influential names in pizza: Gino Sorbillo, Vincenzo Capuano, Errico Porzio, L’Antica Pizzeria da Michele and Fabrizio Polacco of Grosso Napoletano, the Spanish chain crowned World’s Top Artisan Pizza Chain by 50 Top Pizza during last year’s EPS. With over 8000 key buyers and decision-makers attending last year, EPS 2025 is poised to break every record, redefining what a trade fair can achieve.
Secure your free trade pass at europeanpizzashow.com
Passionate provenance
Diego Pariotti, head of export at Cirio, gives us the lowdown on their exclusive chef competition and product innovation on show at EPS.
What can we look forward to from Cirio at the show?
A true taste of Italy. We’re excited to host the Best Pasta Chef Competition – Cirio Awards, where 15 chefs will showcase their creativity. This live event is not only a celebration of authentic flavour but also a chance to engage directly with the foodservice community. Alongside this, we’ll be presenting our wide range of professional foodservice products – from our delicious Polpa to our Pizza Sauce – demonstrating how Cirio can support chefs in delivering consistent quality.
How important are these events for your business here in the UK?
They are vital. The UK is a key market, and trade shows like EPS give us a unique opportunity to connect directly with chefs, restaurateurs, distributors and decision-makers. It allows us to
showcase not just our products but our values: authenticity and sustainability.
What consumer trends are you seeing?
A continued demand for authenticity and provenance – consumers want to know where their food comes from and that it’s produced responsibly. There’s also growing interest in healthier choices, with diners seeking fresher, lighter dishes that don’t compromise on flavour. Plant-forward menus and Italian staples like tomato-based sauces are at the heart of this shift, and Cirio is perfectly placed to help chefs respond.
How do you stand out in what is such a competitive market?
Cirio’s strength lies in its heritage and uncompromising standards. All our tomatoes are grown in Italy by our 14,000 farmers, harvested at the peak of ripeness and processed within hours to lock in natural sweetness and flavour. This resonates with both chefs and diners. Just as importantly, Cirio is proudly endorsed by FIC (Federation of Italian Chefs), AVPN (the Association of Neapolitan Pizza), and Alma (the
International School of Italian Cuisine) – three institutions that represent the pinnacle of Italian culinary excellence. For modern professionals, we provide convenient Bag-in-Box formats that combine quality ingredients with high performance. A great example is Cuor di Pomodoro, unique for its body and yield, with an intense taste and excellent bindability. These manageable bags are simple to handle and dispose of, while aseptic filling ensures the product preserves natural flavour and freshness. We also invest in sustainability and engage directly with chefs through initiatives like our competition.
There are challenges in foodservice. How are you dealing with these?
Our role is to provide consistency, reliability and value. By offering products that combine superior quality with ease of use, we help chefs save time without compromising on flavour. Furthermore, our long-standing relationships with distributors ensure continuity of supply, which is essential. We also support our partners with inspiration and initiatives that bring excitement to their menus.
BIGGER & BETTER
In terms of events and networking opportunities, EPS is one of the most important dates in the Eurostar Commodities calendar. Whether connecting directly with customers, partners and the wider industry, it’s about more than showcasing products.
“We can listen, learn and understand the trends shaping the market, so we can respond with innovation and quality,” said Danielle Bull, marketing manager at Eurostar Commodities.
“We’ll be bringing our full range of premium flours and pizza solutions, including our best-selling 00 and specialist blends. In particular, showcasing the very best from Grandi Molini Italiani (GMI), including their Italian pizza flours: Pizza Italiana, Pizza Verace, Pizza Dorata and Pinsa Romana.
“New for autumn 2025, we are excited to introduce 15kg bags for Grandi Molini Italiani Verace and Italiana, making it even easier for professional kitchens and pizza businesses to access these quality flours in larger quantities. Visitors can also look forward to sampling some exciting innovations we’ve been working on, in response to customer feedback and market demand.”
MAGIC OF MARCO
It’s been a year of growth and investment for Eurostar, with a strengthening of production capabilities, alongside an expansion of reach in UK and international markets and deepened relationships with distributors and chefs.
“Looking ahead to 2026, we’ll be
building on that momentum with product launches, further sustainability initiatives and expansion into new categories where we see potential for premium ingredients,” continued Bull.
At the heart of Eurostar’s success are the chefs, bringing unrivalled expertise, creativity and technical knowledge.
“We are proud to feature leading chefs at the Eurostar Pizza Academy who are strong advocates of GMI flours. This is one of Italy’s largest and most respected flour mills, a family business dating back to the early 19th century when Antonio Costato started from a small mill on the River Po in the Rovigo area. Today, GMI produces some of the finest flours exported worldwide, trusted by the very best restaurants and pizzaioli.
“One highlight of the year has been welcoming Puglia-born chef Marco Greco, who flew in from Italy to deliver a masterclass in the latest pizza-making techniques. He combined cutting-edge technology with the finest traditional methods of fermentation. Demand has been so strong that we have added new dates to the programme.
“Marco brings over 15 years of international experience, having worked in five countries, launched multiple restaurants and trained as a master instructor at the world-famous Pizza News School in Italy. He is also executive pizza chef at Ceppis Trattoria in Amsterdam and an associate of Albo Pizzaioli. As a highly skilled tutor for Grandi Molini Italiani, he embodies the
UNRIVALLED EXPERTISE
Grandi Molini Italiani flour is the centrepiece of the Eurostar Commodities offering at EPS, but there’s plenty more to enjoy.
excellence and tradition that we are so proud to bring to our Academy.”
The Eurostar Pizza Academy of Excellence has also gone from strength to strength, becoming a hub for training, innovation and community – a place where professionals can sharpen skills and enthusiasts can learn from the best.
“We are delighted to announce the creation of a brand-new, purpose-built Eurostar School of Pizza, completed in summer 2025. The facility has been designed to accommodate groups from across the industry who are eager to learn. It is fully equipped with state-ofthe-art ovens, workstations, modern technology and resources needed to hone skills, share knowledge and connect with the industry’s best.
“A new calendar of events is now available, and we urge those in the sector to come and visit. We are open to welcoming professionals and businesses into our new Pizza Academy and would love to see people there.
“For more information and to book a place, please check our website or contact the sales team.”
COMMITMENT TO QUALITY
While Sonata is the star on show, the breadth of products and expertise from Wright’s Flour are well worth taking advantage of.
FRONT OF MIND
Despite a rich, 156-year legacy, Wright’s Flour refuses to rest on its laurels, with this year’s EPS a prime example.
The spotlight is being shone on Sonata, its flagship pizza flour. And while Wright’s has attended the show before, in 2026 the business will be at the centre of the action with a larger presence.
“The entire stand is dedicated to Sonata, with our pizzaioli baking nonstop and sharing insights on dough handling, performance and more,” said commercial director, James Wright.
“Visitors will learn directly from the same instructors who teach at our pizza school, while the wider team will be on hand for broader conversations. It’s the perfect chance to see Sonata in action –and taste for yourself what sets it apart.”
And for G.R Wright & Sons and the Sonata brand, EPS is a valuable way to connect with the market, share expertise and meet customers face to face.
“These events let us see what’s exciting people, the challenges they’re facing and where the industry is heading,” continued Wright. “They’re also a brilliant way to build relationships with new and longstanding partners. It’s a key opportunity to strengthen our brand presence and position ourselves as a leader in flour and ingredients.”
CULTURE CLUB
There is a growing market focus on the importance of
sustainability, and Sonata fits right into that discussion.
“Customers tell us they choose Sonata not only for outstanding quality but for lower environmental impact. A big part of that comes from reduced transport: Sonata is milled here in Great Britain.
“Pizza culture in the UK is shifting. Neapolitan is of course hugely popular but we’re starting to hear talk of a so-called ‘London style’. It’s still taking shape but Sonata happens to be a perfect match for that too.
“Right now, most of our customers are artisans and independents – from pizza vans to pop-ups – a community that’s full of creativity and open to new ideas.”
Sonata is also committed to mitigating cost increases and protecting the end consumer, although not everything is controllable.
“While the price of wheat has stabilised and even come down, the cost of employing and retaining great people has risen significantly. To address this, we’re relentlessly focusing on efficiency across our production, transport and sourcing. Our priority is to deliver the quality and consistency our brand is known for, while doing
everything in our power to minimise the need for price increases.”
WHAT’S NEXT?
In terms of standing out in a crowded market, Sonata blends authentic Italian flair with British milling, delivering a premium flour with fewer food miles.
“But the product is only part of the story. Customers consistently point to the reasons they keep coming back to Sonata: its sustainable sourcing, adaptability across pizza styles, excellent balance of quality and price, and strength in supporting long fermentations.
“We’ve also built a thriving community around Sonata. Users share experiences, tips and advice, with guidance from our expert instructors. Through the Sonata Pizza School, we provide training and support, creating a loyal network of professionals.”
Looking at 2026, they’re working with partners across the UK, who are proudly selling Sonata. “We can’t wait to see this community grow and flourish. Our Sonata Pizza & Bakery School in Harlow is also going from strength to strength, and it’s fantastic to see knowledge being shared and expertise passed on.”
Visit sonatapizzaflour.co.uk.
GLUTEN-FREE FLOUR
QUALITY, INCLUSION & TECH PRECISION
THE RIGHT CHOICE
In recent years, the consumption of gluten-free products in the UK has evolved far beyond a niche for people with coeliac disease. It now appeals to many consumers looking for lightness, better digestion or dietary variety. According to market studies, the UK gluten-free food market was valued around $235 million (£176m) in 2025, with forecasts pointing to robust growth (CAGR +8.8 %) through 2030.
Within foodservice, the demand for reliable gluten-free options is growing. Coeliac UK reports that about 8% of 16- to 64-year-olds identify as following a gluten-free diet, which translates into roughly 2.9 million people. Many restaurants, pizzerias and cafés now aim to hold the Coeliac UK Gluten Free Accreditation to certify safe practices.
Agugiaro & Figna Molini’s Le 5 Stagioni taps perfectly into continued demand for gluten-free excellence. Here are their latest insights.
In this evolving landscape, Agugiaro & Figna, via its Le 5 Stagioni line, presents two dedicated gluten-free formulations tailored for professional pizza and bakery use:
● GLUTEN-FREE MIX
A ready-to-use, naturally gluten-free and dairyfree blend, engineered for both pizza and bread doughs. Its balanced formulation promotes stability of structure, crispness at the base and reliable oven spring. It handles with ease, even in high throughput settings, delivering consistency batch after batch.
● BIANCOPERLA WHITE CORN FLOUR (Spolverina)
A gluten-free white corn our perfect for ouring the bench (dusting) in lieu of semolina. Its ne grain allows e cient absorption of surface moisture on dough, helping with sliding and enhancing crust crispness. Beyond dusting, it is suitable for baked snacks, corn-based breads,
pasta and dry products, providing versatility in gluten-free lines. Choosing to invest in gluten-free is part of Agugiaro & Figna’s larger vision of milling innovation, dietary inclusivity and sustainability. All productions occur in controlled facilities, with full traceability of ingredients and careful attention to environmental impact – aligned with ESG principles at the core of the company’s industrial evolution.
NATURA AD ALTA PRESTAZIONE
THE SAFE CHOICE FOR AN AUTHENTIC FLAVOR!
The “Napoletane” flours are designed for those who love the taste of tradition. Developed in collaboration with the Masters of Neapolitan Pizza, they are available in two versions: the Green, ideal for simple and direct doughs, and the Red, for a more structured and resilient dough.
le5stagioni.it/en
COMMERCIAL KITCHENS & OVENS
Power with versatility
The Blue Seal team takes us through its product range, with a focus on efficiency, versatility and functionality.
seating areas, wanting to offer quick but delicious pizzas for alfresco dining.
Blue Seal offers single and twin deck ovens, which operate up to 4000C, giving optimum cooking temperatures for their size. The single can be stacked onto the twin deck very easily, creating a triple deck, maximising output from the floor space. The Blue Seal oven chambers all function independently, allowing the chef to control temperatures and bake more types/sizes of pizzas at once, reducing serving times.
contractor needs, for supplying rapid food at a multitude of outdoor events. We appreciate that restaurants need uncompromised, consistent results from equipment. That is why Blue Seal uses accurate thermostatic temperature control, eco-compatible material for thermal insulation and high-quality refractory stones to provide excellent heat retention. Each chamber has top and bottom temperature control, so the chef can adjust performance to suit pizza pans or traditionally straight onto stone.
Blue Seal commercial pizza ovens are traditional Italian-style, stone base deck, perfect for cooking delicious deep- or thin-based varieties.
Designed for everyday professional use, these powerful electric ovens cook at high temperatures to ensure fast service and great results. Blue Seal pizza electric ovens are a fantastic alternative to wood burner stoves or gas ovens, which are higher maintenance and require specialist and costly extraction systems to take away smoke and fumes.
Our ovens accommodate 4”x12” pizzas per deck – they are compact, versatile and very operator friendly, ideal for restaurants with outdoor
The fact these ovens are singlephase power supply makes them versatile and suitable for dark kitchen takeaway sites and mobile operations. Due to the electric power supply, the ease of installation is simplified as there are no complex regulations regarding interlocks/ventilation and extraction requirements, associated with gas powered or solid fuel type ovens. They can be used in temporary kitchens, as long as there is adequate air circulation and vented heat/steam can be dissipated into the atmosphere or outside, to maintain healthy HSE working environment tolerances.
These portable kitchens can also conveniently accommodate catering
These ovens complement the rest of the Blue Seal product range very nicely, maintaining the power/performance and reliability expected from our brand.
Conveyor Pizza Oven Touch Control
● 45cm direction control belt.
● 50 x 35cm Pizza/hr, fully adjustable speed, and temperature to 400 Degrees Centigrade.
The following businesses are members of The Pizza Pasta & Italian Food Association (PAPA) and subject to its rules and guidelines. While the Association cannot guarantee the products and services supplied by those listed, it does believe that those listed are reputable and is con dent in recommending them.
The Pizza Pasta & Italian Food Association is the trade body representing the UK Pizza, Pasta and Italian Food Association. The Association is given direction by a Management Committee comprising:
