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Sandwich & Food to go news

Sandwich food to go news INTERNATIONAL

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GREAT INGREDIENTS, GREAT FOOD. Dawn Farms supply the UK’s leading foodservice and food manufacturing brands with fully cooked Ready To Eat (RTE) meats for the sandwich, salad and food-to-go sectors. Visit www.dawnfarms.ie to discover the ingredients that set us apart. Issue 171 - September 2017

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ISSUE 171 SEPTEMBER 2017


Catering for every need British manufacturer and importer of high quality disposables, Herald is renowned for its vast catalogue of goods, providing an unrivalled breadth of choice. A family-owned concern, Herald provides disposable products for the bar, catering and hospitality sectors. As well as importing goods from all around the world, the company manufactures certain products and has recently invested in new machinery and more space in a bid to increase its manufacturing output. For over thirty years, Herald has sourced the most cost-effective products without sacrificing quality; refusing to stock products that fall below a certain grade in order to preserve customer confidence. Its extensive disposable product range consists of plastic cups, paper cups, cutlery and other related tableware; bar disposables, including plastic glasses and cocktail accessories; food containers and packaging; novelty straws; bakery products; candles; and disposable aprons, gloves, headwear and other janitorial items.

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CONTENTS EDITOR SIMON AMBROSE t: 01291 636343 e: simon-ambrose@btconnect.com

ADVERTISING PAUL STEER t: 01291 636342 e: paul@jandmgroup.co.uk

Page 52 - Brighton’s Hell’s Kitchen must be one of the oldest sandwich bars in the UK, having been started in 1951 – it’s certainly one of the busiest, with a New York Deli, Jewish food tradition giving it a real point of difference LUNCH! SHOW

NEWS Page 12 - Friska, the largely Bristolbased food to go chain, plans to expand this autumn following an injection of £3m from YFM Equity Partners, the specialist private equity fund manager NEWS FOCUS Page 14 - Around Noon’s acquisition of Chef In A Box is the first step towards national distribution, with two other purchases planned in the next three years. Simon Ambrose spoke to chairman Howard Farquhar Page 20 - Food to go manufacturer Tasties of Chester (Street Eats) has been bought out of administration by a new company led by former Adelie Foods CEO Gavin Cox Page 24 - Adelie Foods has further rationalised its operations by closing the Middlesbrough manufacturing plant and transferring production to other factories within the Group

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Page 44 - Our extensive lunch! showcase, with the best of the new product launches.

©Published by J&M Group.

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In association with The British Sandwich Association. PROFILES Page 30 - Lesley Fong, a senior concept developer for Greencore, is proving to be one of the brightest talents on the food to go scene. She talks to Simon Ambrose about her influences and passions

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HELP US TO

HELP YOU

The British Sandwich and Food To Go Association aims to ensure the best market conditions for our industry. From lobbying Government to organising British Sandwich Week, we aim to provide the best environment for you to trade in, plus a wide range of benefits. This all comes with membership: Facing the Brexit staffing challenge – Our business needs good people. We are lobbying to ensure Brexit does not lead to the door shutting on the people we need to keep going. Reducing Energy and Telecoms costs – Our specialist advisor will shop around to get you the very best deals – and it’s free! Insurance with Free Membership – Our specialist insurers offer really keen prices for shop and business insurance – and independent retailers can get free membership if they use them. KPMG Accounting offer – Members can take advantage of a three months free accounting offer from leading accountants KPMG. Training – Our discounted on-line hygiene training is focused and saves you money and time. Assured Guidance – Members following our Assured Advice are protected from enforcement challenges. Free Advice – From legal to technical advice, our members have free access to experts. Buying ingredients or equipment from abroad? Our agreement with Cornhill offers exceptionally keen exchange rates. Business rates and financial help – We have teamed up with a specialist business finance consultancy who provide members with advice on everything from business rates to raising finance. Cutting Fuel bills – Members can enjoy savings of up to 5p per litre on diesel & petrol, and up to 10p per litre at motorway pumps, with a free no-obligation fuel card. London hotel discounts – Save money when staying in London using the unique Association booking code with Grange Hotels.

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NEWS

Get ready for the 10th anniversary lunch! show: Sandwich & Food to Go News has been at them all! LUNCH! will host the biggest foodto-go showcase the UK has ever seen, from September 21-22. 335 exhibitors have now booked all available stands for the much anticipated tenth anniversary show, which will take place for the first time at ExCeL London. It was previously at the Business Design Centre. The show sold out over two months in advance of doors opening, with strong exhibitor uptake from across the entire food-to-go sector. The final stands to be snapped up all went to new companies: Nibble Group, Big Boss Palm, Thai Delicious, Shibui Tea, and Deli Lites Ireland. They’ll be making their lunch! debut alongside twelve of lunch!’s founding exhibitors. Notably, The British Sandwich Association (including Sandwich & Food to Go News and Café Culture magazine), Kavis, Teapigs, The Handmade Cake Company, and Tristar Packaging, have graced every lunch! exhibitor list since its launch in 2008. Show regulars, who also exhibited that first year (and many since), include Salty Dog Brands, Biopac UK, James White Drinks, Natural Balance Foods, Nestlé UK, Plas Farm Frozen Desserts, and Chegworth Valley Juices.

“We’d like to say a big thank you to all our exhibitors, but particularly these founding exhibitors and our partners The British Sandwich Association, for their continuing support of lunch!” says group event director Chris Brazier. “Right from the start, we wanted lunch! to be different. To really stand out from the event crowd, and to be a real buying experience that visitors – from the biggest food to go multiples to local cafés and coffee shops – all actually enjoyed coming to. Now, every year, we hear about lunch!’s fantastic buzz and unique atmosphere. It’s such an integral part of the show – and it just gets better with each show. “Ultimately though, it’s the latest innovations from our exhibitors that really keep the buyers coming back

year after year. They love the vibrancy and relevance of lunch! and its fantastic choice of products, and our exhibitors love meeting senior buyers with smiles on their faces. It really is a winning combination,” he says. Sandy Anderson, senior buyer – food at Elior, has attended the show since its launch at Old Billingsgate and is a big fan of its diverse range of cutting-edge exhibitors. He’s previously spoken at lunch! on the importance of innovative sourcing – outlining Elior’s strategy of engaging with small foodie businesses, run by young entrepreneurs, to source ‘quirky products that grab the attention of their guests’. “lunch! goes from strength to strength, with more and more innovative start up and established companies displaying their fantastic products,” says Anderson. “It’s the ideal exhibition for buyers and developers to find new and exciting products to enhance their offers. I wouldn’t miss it!” Visit Stand L49. The British Sandwich & Food to Go Association is the trade body for retailers, manufacturers and suppliers operating across this £8 billion market. Visit us on stand L49.

Florette UK acquires MyFresh FLORETTE UK & Ireland has acquired the Wigan site of MyFresh Prepared Produce Ltd, producers of a wide range of salad and vegetable products, from William Jackson Food Group, for an undisclosed sum. Florette (part of the French Agrial group) says it plans to become a major player within the UK fresh produce category. MyFresh, Wigan, a BSA member, which employs almost 300 people, will continue to operate from its current

location in Lancashire, with further plans by Florette to develop the business and invest. The timing of the announcement, which came virtually on the same day that Southern Salads went into administration, largely because of post-referendum currency fluctuations (see other news pages), is pure coincidence, says William Jackson. “MyFresh Wigan is a great business, which is in great shape,” said a spokesperson.

Doug Robertson, managing director of Florette UK & Ireland commented: “The acquisition of MyFresh continues an exciting journey for Florette in the UK & Ireland. MyFresh is a successful business that complements our existing operations and will help us to grow in the convenience retail and food service markets – both of which are showing consistent levels of growth and allows us to meet consumers’ needs for healthy food options, whatever the channel”.

www.sandwich.org.uk September 2017 5


NEWS

Cash flow problems after EU referendum blamed for Southern Salads administration Food to go up 15.3% at Greencore Convenience STRONG food to go growth saw Greencore’s Convenience Foods UK & Ireland division achieve a Q3 revenue growth increase of 15.3% to £370.6m. Food to go accounted for over 60% of the divisional revenue in the 39 weeks to 30th June, said the company. Growth was achieved as a result of business wins with several of their largest food to go customers and underlying sector growth. Meanwhile, at the end of June 2017, the Group acquired Street Eat’s sandwich manufacturing facility in West Drayton for around £4m, near Heathrow. This “modest acquisition,” as they describe it, enables Greencore to add additional high quality manufacturing capacity to meet its food to go growth agenda, it says. Year to Date, reported growth was 17.8% to £1,056.2m, up 12.2% on a pro forma basis. The U.S division reported Q3 revenue growth of 393.3% to £265.9m, an increase of 6.6% on a pro forma basis. Reported growth was 280.5% to £590.6m, up 3.9%, primarily reflecting the acquisition of Peacock Foods at the end of December 2016. “Progress with our consumer packaged goods customers (in the business formerly known as Peacock Foods) continues to be encouraging,” said the company.

SOUTHERN Salads, a salads supplier to the food to go industry, supermarkets, restaurant and travel chains across the UK, has gone into administration. Ian Vickers and Chris Stevens, partners at FRP Advisory, have been appointed as joint administrators. The Company has ceased trading with immediate effect and all but a handful of its approximately 260 staff have been made redundant. Southern Salads, a family run Kent-based business, had traded for around 30 years, and managed over the years to deal with the increasingly competitive pricing pressures from supermarkets and other retail chains faced by all food supply businesses. The Company had already become stretched after investing heavily in 2014 to expand its production capability, which put pressure on working capital and the expected increase in turnover never materialised. Turnover in 2016 reached over £30 million. But the unexpected turn taken by the Brexit vote placed a severe strain on cash flow which proved unsustainable. Ian Vickers explained: “Despite successfully producing over 50 tonnes of salad per day for its array of customers, the Company faced an unprecedented pressure on cash flow in the immediate aftermath of last summer’s EU referendum vote. “The sudden decline in sterling was not foreseen by the Company, leaving the business grappling with an immediate fall of between 10% and 20% in its purchasing power for overseas-grown salads required for the winter and early Spring UK market which in turn put a severe strain on cash-flow. “With insufficient protection from its currency hedging arrangements, pressure increased on cash-

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flow as the business traded through to this Spring. The Company was unsuccessful in negotiating any significant changes to its pricing terms with its suppliers in mainland Europe, while also being unable to pass on its cost increases to supermarkets and its other customers. The Company relies on European suppliers for fresh vegetables and fruit from the Netherlands and Poland in the north to France, Italy and Spain in the south. “Southern Salads engaged with advisers from FRP Advisory earlier this summer as it sought to restructure the business, including seeking new investment for the Company and engaging in detailed sales talks with interested parties. Once both investment and sales negotiations came to an end, the pressure on cash flow proved unsustainable, leaving the Company with no viable alternative other than to seek the protection of administration and begin the process of realising assets. “Southern Salads has a wide array of relationships with a number of customers and has been trading from premises in Tonbridge since 1996, which has benefitted from a number of investment and improvement projects over the past decade. “As administrators our immediate priority is to assist all those made redundant with timely claims to the Redundancy Payments Service.”


NEWS

Crussh Fit Food and Juice Bars open landmark café in Debenhams flagship Oxford Street store CRUSSH Fit food & Juice Bars has opened a ‘fit food café’ in Debenhams flagship store in London’s West End. Shane Kavanagh, CEO of Crussh said: “We are thrilled by the opportunity to create a unique, landmark fit food cafe on Oxford Street. “Creating our 90-cover café in this store gives us the opportunity to take our brand into new avenues and extend our core offering outside of food-to-go. “The range includes all our signature Crussh products like freshly pressed green juices, turmeric lattes and spelt sourdough toasties and sits alongside a deli counter offering including

Crussh picture taken at one of their other sites

turmeric chicken, vegetable frittatas, fresh salads and a new gluten free cake range.” Director of Trading for Home, Furniture, Gifts and Food, Steve Lightfoot says. “As part of the Debenhams Redesigned strategy we

are looking to further enhance our food offering to customers. Through teaming with Crussh we are able to offer a contemporary third party brand, which is highly credible with an inviting menu of healthy

foods to give the customer further reason for dwell time in our flagship store.” Meanwhile, Crussh has also opened a food and juice bar in Sainsbury’s Pimlico store as the retailer scrambles to fill excess space to counter shoppers’ shifting habits. As online shopping grows in popularity, supermarkets have been adding to their stores to lure customers back through the doors. Sainsbury’s, which bought Home Retail Group last year, has already introduced Argos and Habitat concessions into a slew of its stores, as well as 17 Sushi Gourmet counters.

On A Roll staff compete in charity race to raise funds in memory of colleague A group of seven ladies from north-east food-togo manufacturer On A Roll recently competed in this year’s Race for Life in Middlesbrough in memory of a colleague who lost her life from breast cancer last year. Swapping bread rolls for running shoes, they raised £1,357 at the Cancer Research UK’s 5k event, which is now set to become an annual fixture for them. Paula Hines, HR Administrator at On a Roll and a Race for life team member, said: “We had such a good time at this year’s event; everyone involved did absolutely brilliantly and we’re over the moon with the amount we managed to raise. Due to the broad age range and

varied fitness levels within the team, we completed the race with a mixture of walkers and runners, and we’re incredibly proud of the two girls who managed to finish in under 30 minutes. “What’s so great about the Race for Life is that everyone supports one another throughout. If you’re struggling there’s always someone there to clap and cheer you on, giving you the motivation and much needed boost to keep going”. Paula added: “We miss our colleague dearly, and I know she would have been really proud of what we’ve achieved and how much we’ve raised. We’ve all agreed that we’re going to sign up again next year

and make it an annual event held in her memory. We’re already thinking of ways to encourage more people from across the factory to get involved, in order to smash this year’s fundraising total.” Over the past 20 years, more than 8 million women have taken part in the Race for Life, raising over £547 million across the UK. Much of that has been invested in fund life saving research in the North East, where 314 of every 100,000 die people of

cancer each year according to figures from Cancer Research UK. Paula added: “ Whether it’s friends, family members, work colleagues or neighbours, everyone’s been affected by cancer in some way or another, and it’s that which gives the event a real sense of unity. The race is the perfect way to remember a lost loved one, or celebrate a battle won and for that reason it is an event which I hope remains as popular for a long time to come.”

www.sandwich.org.uk September 2017 7


NEWS

Subway new two-year partnership with Sports for Schools SUBWAY has announced a new two-year partnership with Sports for Schools, as it continues its commitment to encourage families and children in the UK and Republic of Ireland (ROI) to get fit and active. As the Official Sponsor of Sports for Schools, it aims to help enable primary school children to do more physical activity whilst assisting schools in raising money for PE equipment. Sports for Schools is a Social Enterprise that visits over 1,300 primary schools each year with over 350,000 pupils taking part in fun and exciting fitness events. Thanks to the new partnership, this is set to increase as the scheme expands in ROI. The scheme gives school children direct access to GB, ROI and NI Olympic and Paralympic athletes who run fun fitness circuits, suitable for all levels to participate in, and give motivational talks, all of which get the children (and their teachers) engaged and excited about taking part in a sport. Some of the athletes involved in the training programme were originally inspired themselves by similar sporting events when they were younger so the partnership

hopes to unlock a genuine drive for many young school children to pursue a love of sports throughout their lifetime. This new partnership runs alongside the brands Subway Helping Hearts Family 5K Series and in-store fundraising with heart health charity Heart Research UK. Both adults and children can take part in a 5K Fun Run with all proceeds raised going

towards the Helping Hearts grants scheme. Sacha Clark, Subway UK and Ireland Marketing Director, commented: “We’re proud to announce our partnership with Sports for Schools and look forward to inspiring children to play more sport, as we continue to demonstrate our commitment to encouraging more families to get active together.”

Honorary degree for sandwich bar social enterprise founder Josh Littlejohn SANDWICH bar social entreprise founder and homelessness campaigner Josh Littlejohn has received an honorary degree from Edinburgh Napier University. The Social Bite sandwich shop chain, which Josh co-founded, shot to fame when Oscar winner George Clooney visited a branch in Edinburgh’s Rose Street in 2015. Another Hollywood A-list actor, Leonardo DiCaprio, visited his Home restaurant in Queensferry Street last year. Josh is also the founder of The Scottish Business Awards and as well as Clooney and DiCaprio, he has enlisted the help of former US President Bill Clinton and entrepreneur Sir Richard Branson to support his social endeavours.

He was inspired by the philosophies of Bangladeshi banker Professor Muhammad Yunus, who developed the concept of micro-lending to small community businesses. He recruited homeless people to work at Social Bite, which donates profits to good causes, and set up a “pay forward” scheme which enabled customers to buy food from the menu for a homeless person. In 2016, he co-founded a social enterprise beer company called Brewgooder, where 100 per cent of the profits go towards providing clean drinking water. Josh is currently involved in finalising designs for a village for the homeless in north Edinburgh, a

8 September 2017 SANDWICH & FOOD TO GO NEWS

venture which First Minister Nicola Sturgeon supported by serving breakfast to business leaders who took part in a fundraising Sleepout in Charlotte Square last December. Josh, 30, who dedicated the MBE he was awarded this year to the homeless and marginalised, said: “It is a privilege to receive this Honorary Doctorate from Edinburgh Napier University. “I wasn’t much older than the young people graduating here today when I first started Social Bite, where I am lucky to work alongside a fantastic team. “I would urge today’s graduates to get behind a cause that they too are passionate about, and wish them every success in their future endeavours.”


NEWS FOCUS

Greggs sales up by 7.3% as drive-thru’s look promising G reggs, which operates 1,800 retail bakeries in the UK, reported total sales up 7.3% to £453m in the 26 weeks ended 1 July. Company-managed shop like-forlike sales were up 3.4%. There were exceptional costs of £8.3m relating to a previously announced restructuring. Pre-tax profit including property profits and exceptional charges was £19.4m. The company reported continued like-for-like sales growth from coffee and breakfast, its ‘Balanced Choice’ range including new salads and drinks, plus hot food choices and traditional savoury favourites. A total of 61 new shops opened, with 19 closures – it expects around 100 net new shops for the year as a whole. Chief executive Roger Whiteside said: “The business has traded in line with our plans during the first half of the year. We have made good progress with our strategic plans and remain confident of future prospects although we remain alert to short-term pressures on consumers’ disposable income. “Over the year as a whole we expect to deliver results in line with our previous expectations as well as further progress against our strategic plan. We opened our first ‘drive-thru’ shop at Irlam, Greater Manchester, in June and have been encouraged by

its popularity, indicating a demand for further drive-thru locations. We also continued to expand the estate in the south-west of England and in Northern Ireland whilst adapting our formats to suit locations such as garage forecourts. “Our pipeline of new shop opportunities remains strong and we continue to expect around 100 net openings in the year as a whole. We have made great progress in the transformation of our shop estate with most shops trading in a food-on-thego format. We updated 107 shops in the first half of 2017 as part of our shop refurbishment programme. In line with our normal shop refurbishment

cycle, over the next couple of years we are entering a period where a lower number of refurbishments will fall due. “In order to maintain a steadier number per year we now plan to refurbish 130 shops in 2017 and a similar number in the following two years, before returning to the more recent run rate of 200+ shops from 2020. “We have successfully deployed our new central forecasting and replenishment system to all of our shops ahead of plan. This has been the most significant process change that the business has ever embarked upon and I am delighted with the way that our project team and retail colleagues have prepared for and managed the new ways of working. “Already we are seeing benefits in terms of product availability and the administrative tasks required of our shop colleagues have been simplified. Inevitably there has been some increase in costs in the transition but there is a clear net benefit already and we will build on this as we learn to harness the benefits of this new technology. We made further progress with the plans to invest in the transformation and development of our supply chain in the first half. Our Edinburgh bakery was closed in May, with production and logistics activities transferring to our Glasgow site where we have invested to absorb the additional work. “This investment has included the first of our new consolidated manufacturing platforms, in this case for the production of Yum-Yums. The commissioning has gone well and we are already delivering improved product quality, consistency and efficiency. We are now placing orders for the next phase of investment, the first of which will be the consolidation of cake and muffin production at our Leeds site. Once again I must give credit to the teams working in our supply chain operations to implement these strategic changes whilst maintaining service levels to our shops and customers.”

www.sandwich.org.uk September 2017 9


DEVELOPMENT NEWS

New healthy salad range and platters from Impress Sandwiches WEST Drayton based foodto-go manufacturer Impress Sandwiches has launched a new range of fresh salads in medium and large trays. These include Beets, Squash, Feta & Grain with roast beetroot and butternut squash in a zesty mint and French dressing, and Superfood Salad with couscous, avocado and roast sweet potato. The Hot Smoked Salmon Salad is dairy free and gluten free. Traditional lines remain including Tuna Nicoise and Chicken Caesar Salad. Three new Hospitality Platters are also on the way: Wraps, Rolls

and Sandwiches in new packaging and new tray formats. “We’ve all worked hard as a team here to create a modern offering that blends fresh flavour with healthy

satisfying ingredients and we are very pleased with our customer feedback so far,” says Commercial Director Stephen Buss. “There is also a real increased demand for

platters in the industry,” he adds. “We see it as a good growth area. We will be previewing the sleeves at lunch! – and providing tempting tasters of the food too!” With the foods-to-go market in the UK worth in excess of £20 billion a year and annual growth of nearly double the wider eating-out sector, the future is all about innovation and quality, believes Stephen. “We don’t compromise on our fillings and ingredients and we believe that is a key element in our long-term growth and success.”

Jennifer Pardoe expands plant-based consultancy: new dairy-free sandwich range due soon FOOD industry entrepreneur Jennifer Pardoe, a previous Gold Sammie Award winner, has expanded her plant-based food consultancy, PlantBased To Business, to help meet rising consumer demand for more, and better ‘free-from’ products. Current projects include the launch of a new range of meat- and dairy-free wedge sandwiches due to hit shelves this autumn. The expansion is timely as consumer insight research from Canadean finds that 23 per cent of Brits are reducing their dairy consumption and Mintel reported earlier this month that twenty eight per cent of Brits have reduced their meat consumption over the last six months. Plant-Based To Business (PB2B) is the UK’s first product development agency to specialise in the plant-based sector. Working with young start-ups as well as large-scale manufacturers, the agency offers full product

development of new and existing products with a focus on driving sales to meat and dairy consumers, without the meat and dairy. Its portfolio of clients includes established US meat alternative brand Tofurky and 9Nine bars. As mentioned, current projects include the launch of a new range of meatand dairy-free wedge sandwiches and full menu development for a West London casual dining and grab-&-go concept that will open in 2018. Around the world, plant-based products are taking the food industry by storm. Food developers are delivering strong innovation to succeed traditional ingredients with new dairy-free cheeses, meat-free ‘meats’, and egg-less mayonnaise. Much of the innovation is taking place in the US, where the Beyond Burger, a protein-packed, plant-based burger that ‘bleeds’ – is being placed on the menu at conventional burger chains as well as being stocked in the

10 September 2017 SANDWICH & FOOD TO GO NEWS

meat aisles at national supermarkets. A new egg-free scramble is also on its way from US company, Just. Says Jennifer Pardoe: “Many consumers are looking for healthier options and they also demand great taste. When plant-based food is done well it can be both delicious and healthy. The availability of high quality plant-based ingredients is improving and increasing all the time. There is no need to fall back on the ubiquitous avocado or familiar falafel as the vegan option anymore.” Plant-Based to Business is a full service food development agency that works on NPD, EPD, branding, scaling and marketing. Jennifer Pardoe has more than 25 years’ experience in the food industry having worked for Starbucks, Crussh and EAT. Her own chain of sandwich bars, Pardoe & Wood, won a gold Sammie Award for Independent Sandwich Bar of the Year. www.plantbased2b.com


Enjoy Lunch!

Jacksons, specialists in baking quality sandwich carriers for sandwich makers and foodservice companies both in the UK and Europe. #enjoybread


NEWS FOCUS

Food to go Bristol business Friska starts £3m store drive this autumn

F

riska, the largely Bristol-based food to go chain, plans to expand this autumn following an injection of £3m from YFM Equity Partners, the specialist private equity fund manager. The company, which expects to turnover £4.6m this year, currently operates from a total of seven outlets in Bristol, and one in both Birmingham and Luton Airport. The new funding will be used to open more restaurants in UK regional cities, with the aim of doubling store numbers over the next three years. First up will be an opening at the Manchester Science Park this Autumn, followed by outlet’s in the city’s central business district. Leeds is also thought to be a target. As part of the deal, Steve Hill, former CEO of wagamama and current Non-Executive Chairman of Pho, will join as NonExecutive Chairman. Friska was founded in 2009 by Griff Holland and Ed Brown, trading from a single site in central Bristol and based on a founding principle of delivering ‘feel

good food’ made from fresh, quality, and responsibly sourced ingredients, alongside high service standards and a desire to make a positive social impact through the way it does business. Griff Holland, Co-Founder of Friska, said: “Over the past seven years, we have been honing our menu, the way our stores look and feel, our brand and of course our operating systems. We feel confident that now is the right time to bring our feel good food (and coffee) to cities around the UK and working with YFM and Steve will allow us to do this faster and better, just like our food.” Charlie Robinson, Investment Director at YFM, commented: “We are thrilled to be supporting Griff and Ed on the next stage of their journey with Friska. They have built a fantastic brand with a high quality breakfast and lunch food offering which customers love. We see significant opportunity for the business to expand into new cities to bring the Friska brand to a new audience.”

12 September 2017 SANDWICH & FOOD TO GO NEWS

Some of the company’s previous expansion has been funded from a £1.25 investment they received from Santander and two angel investors in October 2014 after doubling their sales between 2013/14. Friska is probably best described as a mix between Pret, Benugo, Leon and Taylor Street Baristas in terms of the concept, with a tightly focused sandwich and wraps range, and a wide-ranging world food offer with pho noodles, hot boxes with lines such as Thai chicken curry, and Lebanese Lamb and Beef Meatballs. There are also hot pots served with spicy rice and baby leaf spinach, and burritos such as the Korean pulled pork. Griff told us last year: “The offer at it’s most basic is quick-service and I don’t think there’s anything revolutionary about it. What we’re trying to bring to it is more of a feeling than a product – we want to create a place that people feel really good about going to for a number of reasons – for the way the food looks, tastes, the provenance, the

great coffee, but also the hospitality.” What’s been the secret of their success? “I would say it has been meeting my business partner Ed, because we complement each other very well. There are things which I’m not very good at, which he’s excellent at. I’m better on the operations, people and product and marketing, while Ed deals with the commercial side: looking for new sites, dealing with agents, raising capital – all the boring stuff, which needs to be done – and he’s fantastic at. “I do the company inductions, try and improve our systems and processes at store level, I’m just reviewing all our menu at the moment and handle the product development. “But what got Frisca to where it is now, is authenticity. I know it’s a buzz word, but since day one we have committed to certain things which we hold true and we haven’t just plastered them on when we feel we need to work on our CSR. That has attracted really good people to join and be part of that success.”


CLASSIC MAYONNAISE • Premium product with selected quality ingredients

Nutritional Information

• Made with pasteurised egg yolk and containing 79% rapeseed oil

Energy kcal of which saturates

6.6g

• True continental flavour with a unique taste and texture giving outstanding consistency and reliability

Carbohydrates

0.3g

of which sugars

0.3g

Protein

1.2g

Salt

1.1g

Typical Values

per 100g

Energy kJ

3067 746

Fat

82.0g

“Our Classic recipe”

To discover our fantastic range of Mayonnaises, Sauces and Dressings contact us on 0208 818 7617 or info.uk@pauwels-sauces.com  twitter.com/pauwelssauces  facebook.com/pauwels.sauces  youtube.com/channel/UCY7jZS1ojP7qziCCi5QXOmw


NEWS FOCUS

Around Noon aims to become a national food on the move supplier following Chef In A Box takeover Around Noon’s acquisition of Chef In A Box is the first step towards national distribution, with two other purchases planned in the next three years. Simon Ambrose spoke to chairman Howard Farquhar

14 September 2017 SANDWICH & FOOD TO GO NEWS Gareth Chambers and Howard Farquhar


NEWS FOCUS ‘Chef In A Box is our first venture into the mainland but within the next 18 months we will look to acquiring another facility and establishing a true national presence’

E

arlier this year we heard that Howard Farquhar, a former chief executive of Tasties and also Brambles, had become an investor and chairman at Northern Ireland sandwich and food to go manufacturer Around Noon. He told us at the time: “It’s an exciting business. It’s still a family business going back 20 years, but since moving into new premises it’s been moving very rapidly. We have recently acquired a small bakery called Sweet Things, and we have ambitious plans for expansion.” He refused to speculate on the nature of those plans or indeed a possible incursion into the UK mainland at the time, but in view of his past credentials it seemed inconceivable then that expansion wouldn’t be on the table in the near future. And so it has proved, with the announcement of the acquisition of Slough-based Chef In A Box, also a BSA member, from the Donegal Investment Group for an undisclosed sum. The deal will enable Around Noon to initially gain a foothold in Greater London and provide a platform for further UK expansion. It will also

provide the company with access to Chef in a Box’s manufacturing, sales and distribution infrastructure, as well as its high-end client base. The company currently has a turnover of £5m. So, in a subsequent interview with Howard, we looked to put some flesh on the bones of what has been a positive development, at a time when the two other major news stories of the moment - both historically linked to him - have been rather the opposite. I refer here, of course, to Adelie’s

closure of the former Brambles’ Middlesborough site, and the placing of Tasties into administration (although this was subsequently acquired in a management buy-out led by Adelie’s former CEO Gavin Cox). Needless to say, he wouldn’t comment on either (the subject is covered elsewhere in this issue). But he did expand on the implications of the acquisition of Chef In A Box and it turns out that there’s a lot more to the story in terms of Around Noon’s overall ambitions. “We will be looking to stay in the London area initially but, let me make it absolutely clear, our plan is to become a national and leading supplier for food on the move,” he says. “It’s ambitious and it doesn’t mean we want to be the largest

www.sandwich.org.uk September 2017 15


NEWS FOCUS Around Noon’s History Around Noon has been in business for more than 25 years and employs more than 300 people. It supplies a range of sandwiches, wraps, salads and fruit pots under its Scribbles brand. It also markets bakery items from its in-house operation, Sweet Things, which it acquired last year, and cold pressed juices. The company was founded by Francis & Sheila Chambers in 1989. The company, which is now managed by son Gareth Chambers, operates a high street brand – Scribbles. Based in Newry, Co. Down, the sandwiches were originally made on the kitchen table of the family home and delivered by Sheila in a picnic basket. The company focuses on high quality ‘grab and go’ food while maintaining its original homemade approach and values which have been hugely successful for the company to date. Compass Group Ireland appointed Around Noon Ltd. as its preferred sandwich supplier in 2014 on a 12-month contract. but we certainly aim to be a leader and will be very innovative in what we do. So how long will it take to achieve national distribution? “We certainly have a plan. Chef In A Box is our first venture into the mainland but within the next 18 months we will look to acquiring another facility and establishing a true national presence. Then we would hope to have a third facility operating within three years.” They could be acquisitions or greenfield new-builds - it just depends what’s available, he says. “We would be the only operator that’s ‘across the water’ as well, and that works well for us because it’s still quite an attractive market – particularly southern Ireland – for contract caterers and others.” “We have also already acquired a bakery in N Ireland (Sweet Things) and there will also be other food products that we are looking at in terms of acquisition, so we can control their manufacture. Sweet Things is a small operation at the moment but that should move into coffee houses and grow rapidly within the next six to nine

Howard Farquhar’s involvement with the sandwich industry goes back to 2003 when he headed up the highly successful sandwich manufacturer Brambles Foods, which was eventually sold to Adelie Foods for £22m in 2007 by private investment firm NBGI. He then became managing director at Pasta King, and parent company PK Food Concepts acquired sandwich manufacturer Tasties in 2011. He resigned as managing director from sandwich and food to go manufacturer Tasties of Chester in December 2014, as well as other companies in the group: Pasta King (UK), Pastaking Holdings, The freshly Made Food Company, PK Food Concepts, Fresca for Pasta and Pasta Pronto. He was replaced by Paul KingslyBates at Pastaking (UK), Tasties and PK Food Concepts, a former past director at sandwich manufacturers Food Partners where he was managing director, and Harry Masons (acquired by Brambles Foods). months. The range includes croissants, pain de chocolate, tray bakes and cakes.” Unsurprisingly, there will be some significant changes to Chef In A Box - a good business already, he stresses,

which provides a lot of corporate hospitality for some well-known outlets and customers and has got an excellent premium offer. “We will build on that by rebranding it as Around Noon, and that is expected to be complete by the end of the year. Around Noon operates with a brand called Scribbles which we will bring over here and we plan to replicate what we do in Northern Ireland.” There will be investment – probably around £200,000 over the next few years - in vehicles, IT and infrastructure – but Chef In A Box is already a really good operational site, he says. The main thing is that it needs rebranding and a little bit more focus on the creative side. “We feel very positive that it’s going to work very well over here and we have already had a very good response from our existing N. Ireland customers, around 70% of whom also operate over here as well. “Yes, it is a very competitive market, there’s no question of that, and we will be competitive (every customer wants value for money) but, at the end of the day, if you provide quality ingredients customers know there’s a price to be paid for it. We don’t make ridiculous margins – we’re setting ourselves up for the future after all – but margins that help the business grow, and there are sectors that we will not go into because it’s all about price. “There are also some real points of difference: Around Noon has a very different approach to the other businesses I have been involved in, as it

16 September 2017 SANDWICH & FOOD TO GO NEWS

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NEWS FOCUS works very closely with its customers, hand in hand to improve its offer to the consumer. “We are also very clear as to where our focus is in general. We are absolutely at the premium end of the coffee houses with a premium food offer, not just with bread carriers (we have our own bakery) but we also produce our own fruit pots; we work closely with yoghurt manufacturers and we have an exclusivity agreement with a cold press juice business – it’s a fantastic product. ‘So, we want to make sure we can offer a full range of products – a onestop shop for food to go if you like - and if we can manufacture them we will. If we do use a third party supplier –for something like sushi – then we make sure we get the best. “This is really important for us: if you can control the manufacture of all of your products, then you’ve got an offer that no-one else is looking to achieve in the UK.” Another competitive advantage, he says, is the family values that are at the core of the business. But will these be difficult to sustain as it grows in size? “Around Noon’s family values are good values for us and we are respected for them. It will be a challenge ultimately as we expand and maintain them but I’m certain we can do that. “Those values include being handson with management. I’m an executive chairman but I’m involved in all elements of the business seven days a week, including the shop floor. In fact, we are focused at the moment on trying to improve the environment for the staff. That’s not being disrespectful as to what was here before, but we feel we are all part of the same team – a production operative here is just as important as a finance manager. “And we also operate on the basis of what we call the three H’s: honesty, humility and humour. Even at our management meetings we always make sure we have some humour in it! “Gareth Chambers is also a fantastic CEO. He’s young and dynamic and brings a lot of ideas and creativity to the business. There’s a really good balance and we work very well together. It should be an exciting period together. Yes, it’s ambitious but we’ve got a track record that proves it can be done. At the end of the day we’ve invested a lot of our own money in this – it should be an exciting journey.”

Award-winning Around Noon Northern Ireland Food to Go manufacturer Around Noon pulled off a major coup by winning both the New Sandwich Innovation category and the Seasonal category, as well as then being awarded Overall Winner of the New Sandwich of the Year Award as a result, at the Sammies Awards this year. Around Noon won the Innovation category with its own brand Scribbles Un-bleat-able Goats Cheese, Cranberries, Sweet potato and Mango MUNCH FEST. This product consists of Creamy Goats Cheese, Cranberries, Caraway Roasted Sweet Potato, Rocket, Mango Salsa and Crunchy Pumpkin Seeds in a wholesome Spinach Wrap. It won as a truly delicious ‘foodto-go option, combining a fabulous range of tastes, textures and colours. The judges concluded: “A wonderful combination of flavour – sweet & smooth.” Emma Donnelly, Around Noon, Marketing Manager, said: “This wrap product is a fantastic vegetarian option in the grab and go category, it sits very well among our Scribbles ‘Fine Food with Attitude’ range of innovative, quirky and fun products.” Dave Graham, Executive Chef at Around Noon, carefully chose ingredients that would add something specific to the overall product e.g. chewiness from the cranberries, the crunch from the

18 September 2017 SANDWICH & FOOD TO GO NEWS

pumpkin seeds, the creaminess of the goats cheese, the sweetness of the mango salsa, the pepper of the rocket and the colour of the spinach wrap. The development idea was to create a tasty and interesting product that was as exciting and colourful, with as many tastes and textures, as possible. The company also won the New Sandwich of the Year Award in the Seasonal Category for its Scribbles Avocado, Mozzarella and Sriracha ‘Comin’ at Cha’. This product includes Sliced Avocado, Fresh Mozzarella, SunBlushed Tomato, Wild Rocket and House Sriracha Dressing on a hand rolled Sourdough Baguette. Judges said it was a lovely, spicy and balanced product, creamy with lots of avocado and good bread; a great combination of flavours. Emma Donnelly explained: “Again, developed by our Executive Chef, we wanted to create a tasty vegetarian option that included a number of exciting ‘on-trend’ flavours. “The premium ingredients give this product its edge. The spice gives a great kick and a nice twist to something you expected to be quite traditional. “Scribbles is a quirky, fun, food to go range of ‘fine food with attitude’. We’ve recently expanded the Scribbles range which now includes both of these amazing products.”


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Tasties bought out of administration: Heathrow factory sold to Greencore In an interview with us before opening their new £4m factory in Stockley Close, Heathrow last year, Tasties CEO Paul Bates said he expected the food to go company to move into a new league and achieve national distribution as a result. Instead, the factory has been sold to Greencore and the company has been bought out of administration. So what went wrong? Simon Ambrose looks at the sequence of events

F

ood to go manufacturer Tasties of Chester (Street Eats) has been bought out of administration by a new company led by former Adelie Foods CEO Gavin Cox. Street Eat Foods Ltd has acquired the Sandycroft, Chester factory and other assets and is manufacturing the food to go range, taking on the existing 188 staff. It is understood that Tasties, previously owned by PK Food Concepts (also the owner of Pasta King), suffered cash flow problems after opening the site near Heathrow last year, which cost the company in the region of £4m. With a capacity of 40,000 sq ft, the unit was part of an ambitious plan to achieve national distribution led by CEO Paul Bates (also ex-Adelie), who replaced Howard Farquhar as CEO in 2014. Turnover was expected to double to around £44m within 18 months of the new site opening, “taking the company into a new league”. But in fact, just short of a year after opening, the factory was sold to Greencore before Tasties itself went into administration. In a statement at the time Paul Bates said: “Given the size and scale of Greencore, it is clearly better to make the investment needed to develop Stockley Close to its full potential. As such, we are delighted to have reached an agreement that recognises the fantastic foundations that the team have put in place over the past 18 months.”

Meanwhile, Gavin Cox, ex-Adelie CEO as mentioned, is understood to have put a rescue deal together with administrators Duff & Phelps. Managing directors Steve Muncaster and Trevor Birch led the sale process.

20 September 2017 SANDWICH & FOOD TO GO NEWS

Steve Muncaster said: “The Tasties deal was a complex transaction due to the separation of the two sites and the involvement of numerous stakeholders. We are pleased that we have been able to assist the company and its stakeholders in facilitating a solution that has preserved the Chester business and, most importantly, secured the jobs of 279 employees across the two sites.” We tried to contact both Paul Bates and Gavin Cox for interview but neither was available. So what went wrong? Speculation had, of course, been rife for some time. Right from the off, there had been initial surprise from some quarters prior to the new factory in Stockley Close opening that the facility was so large at 40,000 sq ft, committing them to significant amounts of new business. Turnover was expected to double to around £44m within 18 months of the new site opening, “taking the


NEWS FOCUS company into a new league”. One can only assume that this additional business proved difficult to find. There has also undoubtedly been oversupply in the industry for some time: there had already been a casualty earlier in the year when northern regional food to go manufacturer Shaw & Lisle went into liquidation. It was known that co-owner Sam Tidball had actually been bankrolling the company for several years. Price levels may have also been a factor with Tasties. One industry commentator speculated that their selling prices had been too low. “They were obviously prioritising gaining volume over profit, and it’s all gone pop. You can’t fund growth indefinitely without earning enough to pay your bills… There is currently so much capacity in the industry that it if you try and put your prices up, customers can easily find somebody else. It’s a buyer’s market.” It’s ironic then to look back at an interview I conducted with Paul Bates before the new unit opened in June last year. He told me then: “The new factory

gives us the potential to massively increase our manufacturing capacity to meet the growing demand for our products, particularly in the South of the country. “We are anticipating that the majority of the volume will be generated through a number of key business wins and we are also working with our existing customers to understand those who may be better served by moving production to the new site and hence freeing up some extra capacity for us to utilise in Chester. “We ultimately envisage creating around 300 new jobs at the new factory and have already made some

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key appointments so that we can have the new management team in place by the end of Q1 to ensure we really hit the ground running when we begin manufacturing at the beginning of June.” “I want to move from being a regional player to a nationwide one,” asserted Paul Bates. “Being closer to Heathrow and Gatwick opens up a lot of opportunities in the travel, higher education sector and universities and that’s where we will focus our efforts initially.” His strategy was partly predicated on the development of the new Street Eats hot & cold food offer with a “radical” delivery solution: a bespoke mobile food to go cart, enabling them to target universities, ‘big business’ and venues such as football stadia for the first time. It combines hot ‘eats’ from sister company Pasta King, and largely cold sandwich products from its Street Eats range, providing an alternative to overstretched serveries. Pasta King will apparently continue to use the Street Eats brand on hot food to go.

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Food to go now one of the fastest growing categories for convenience retailers F ood to go is now one of the fastest growing categories sold by convenience retailers, according to IRI, a provider of data and predictive analytics to FMCG retailers and manufacturers. Sandwiches, sushi, salads and snacks purchased ‘to go’ grew 6.6% in high street convenience multiples (which includes Co-op Food, Tesco Express, Little Waitrose and Sainsbury’s Local) for the year ended 25 March 2017, boosting revenues by £36m for these stores. Using IRI’s Convenience Market Place solution – which covers all UK supermarkets and convenience retailers including petrol forecourts – IRI claims that retailers have capitalized on the British shopper’s culture for convenience, expanding their ranges to include more innovative offerings than the lunch time sandwich. Food to go sales in all retailers – including high street multiples, convenience multiples, petrol forecourts, travel outlets and independent convenience retailers – is worth £2.3bn and grew by 5% in the last year. Main store supermarkets dominate sales in food to go with sales of £1.45bn while convenience retailers traded around £900mn in the last year. As the market has grown and retailers have seen how food on the go has the potential to bring shoppers into their stores, retailers have been experimenting with promotions

including ‘meal deals’. The sector now sells more than 1.4bn meals meaning that on average every person buys an average of 20 ‘food to go’ meals a year. Across all retailers, sales of sandwiches grew by 3.8% to £1.4bn and while they still account for most volume sales, it is baguettes, salads and sushi - all higher priced items – which are showing faster growth. Ready to eat salads for example grew 5.1% to £800mn while sales of sushi grew by 12% to £100mn. “’Ready prepared food is a way of life for most time-poor shoppers today who adopt a ‘buy-it-when-Ineed-it’ approach to grocery shopping and who are eating out more,” said Martin Wood, Head of Strategic Retail Insight at IRI. “Now that there are more choices available, including sushi and salad, shoppers don’t need to compromise their health. “There are also some really good ‘meal deals’ being offered that add a drink – with more convenience retailers also providing fresh coffee - and/ or a snack to the sushi or sandwich lunch at a price that often works out a lot cheaper than all of the component parts,” added Wood. “This is encouraging people to buy their breakfast, lunch or ‘anytime meal’ on the way to work or home, boosting sales across not just the food to go category but also snacks and beverages too.”

22 September 2017 SANDWICH & FOOD TO GO NEWS

According to IRI, sales of beverages and snacks across all convenience retailers are also growing. Single-serve soft drinks rose by 3.3% in sales value to just over £3bn while single-serve salted snacks rose +0.4% to £0.7 bn. Collectively food to go, drinks and snacks are worth £7bn annually for all retailers. However, according to IRI, independent convenience retailers (including symbol groups like Budgens, Londis, Spar, Costcutter and Nisa) who are more dependent on selling sandwiches, showed no growth in the food to go category unlike the multiple convenience retailers (Tesco Express, Co-op, Sainsbury’s Local, OneStop, McColls and Little Waitrose). All convenience retailers grew value sales of food to go by 5% in the last year (value sales of £865mn) but this was driven by the high street multiple convenience retailers with growth of 6.6% (to £584mn) and petrol forecourts and travel outlets up 2.9% (to £185mn). Independent convenience retailers showed a slight decline in food to go sales of -0.4% (to £96mn). “There is a huge opportunity for independent convenience retailers to work with their wholesale and buying group partners to identify a broader range of ‘food to go’ options. In this way they can capitalise on these changing consumer behaviours,” concluded Wood.


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NEWS FOCUS

Adelie Foods closes Middlesbrough factory: former Brambles business started by John and Lynne Pearce ADELIE Foods has further rationalised its operations by closing the Middlesbrough manufacturing plant and transferring production to other factories within the Group. Production will cease this month (September) with around 180 jobs expected to be lost. It also intends to relocate its Midlands distribution centre from Leicester to Tamworth. Other closures in recent years include the Tamworth factory (2016) following the loss of the Sainsbury’s account with the loss of around 340 jobs. The company also acquired the N. Ireland sandwich manufacturer The Bite Group from administration in October 2015, but placed the company back into administration, just under a year later. The Middlesbrough closure, says the company, follows 12 months of operational improvements, which have delivered capacity increases across the Group. Martin Johnson, CEO of Adelie Foods, said: “Over the past 12 months we have grown with existing and new customers and we have invested heavily in our infrastructure, expanding our capability to new products and formats, as well as making our factories and distribution network significantly more Martin Johnson

efficient. This investment has freed up capacity at our major Kilmarnock, Wembley and Southall sites. “Having completed this work, we are commencing a process to cease all production at our Middlesbrough plant and transfer this to other sites within the group. We will work closely with our people at both Middlesbrough and Leicester to help to reduce the impact of today’s announcement where possible. “All of these moves are part of our operational strategy to ensure that we have the right capability in the right parts of the UK to deliver the service and great quality to our customers in the best possible way.” The company has entered into a period of consultation with employees at Middlesbrough and Leicester and talked to them and their representatives since the announcement was made. The Middlesbrough factory was formerly Brambles Foods’ sandwich manufacturing centre, the company set up by John and Lynne Pearce in the 80’s, who turned it into a multi-million pound business before it was sold to a PI-backed company headed up by Howard Farquhar in 2003. It was subsequently acquired by Adelie for £22m in 2007. Martin Johnson is intent on achieving a turnaround at the company after a couple of “challenging” years. Earlier this year he told us that the turnaround was already starting to pay off. There was a period last year when all four of its major contracts were up for renewal and these have been extended or renewed. One of them is a six-year contract with a major customer, which is almost unprecedented, certainly in Adelie, but perhaps in the industry as a whole, testament to their willingness to work with customers and drive revenues for both parties, he said. “In general terms we want to grow, but in a controlled way that is sustainable and profitable. We will also be fairly selective about what we do and don’t

24 September 2017 SANDWICH & FOOD TO GO NEWS

do. We have spare capacity so we can take on new customers and that’s really healthy as we have room to grow without spending a lot of money. We’ve put some new production lines in, so there’s nothing stopping us now other than the rate at which we can win customers. “The last few years have been challenging,” he admits. “In any business your reputation is hard won and easily lost. We had to deal with the loss of the Sainsbury’s contract which was significant, and we’ve had to reinvent ourselves. In a way, it was actually easier coming in as a new CEO without any attachment to the past to see things cleanly, and assess what we needed to be and how we can be successful in the future. “I’ve been leading a turnaround of this business since last February and really focusing on four key things: innovation, quality, value and service. I know there are four things that any business should be focused on, but, with food to go particularly, it’s really critical that we’re always ahead of the innovation curve, and that we’re driving and creating innovation in our products.”


NEWS FOCUS Adelie Foods strengthens commercial team to help ‘achieve full potential’ ADELIE Foods has made four new appointments to its commercial team, three of them previously with Greencore Atherstone (formerly The Sandwich Factory until it was taken over in 2015). Its new Chief Commercial Officer is Nick Anderson, who joins from Greencore Atherstone (formerly at The Sandwich Factory for 10 years, where he was sales and marketing director). He leads all commercial, innovation, product development and process aspects of the business, reporting directly to CEO Martin Johnson. Nick replaces Group Commercial Director, Karl McGonnell, who has since joined Tulip Foods as Commercial Director. Joining Nick’s team is Martyn Gilbert as Commercial Director, having previously worked at Nature’s Way Foods, where he was also

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Commercial Director, Sacla and Allied Bakeries. Sally Ashby joins as Group Product Director. She was also previously with at Greencore

Atherstone (formerly The Sandwich Factory), where she held a variety of group roles. Wayne Greensmith has joined as Head of Category Marketing, working closely with the marketing and insight teams. He was previously marketing controller at Greencore Atherstone and also 2 Sisters and Pukka Pies. Martin Johnson, CEO of Adelie Foods, says: “We’re delighted to welcome such a wealth of talent to the organisation. We’ve made some great progress so far towards our vision of being the preferred choice in food to go, delighting our customers and consumers with the perfect mix of quality, innovation, value and service, but we’re yet to reach our full potential. I’m confident these new appointments will help us to achieve our ambitious growth plans and propel us to greater success.”

www.sandwich.org.uk September 2017 25


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Compass opens food to go outlet Caffé Dallucci to the public EUREST, part of Compass Group UK & Ireland, has launched the first public facing site of Compass’ Caffé Dallucci brand at Solent Business Park, Fareham. Focusing on providing fresh food to go and coffee, the brand will now provide its premium food and beverage offer to a public audience, having launched a series of other cafes within client sites. Workers and visitors to the business park will be able to enjoy the selection of food-to-go options at the core of the offer, including the new bespoke range ‘Chop Chop’, which includes sandwiches, salads, snack pots, sushi and hot pots. Additionally a selection of focaccias, ciabattas and croissants made by chefs on-site are also available, as

well as deli sandwiches and pots of fruit and yoghurts. It will provide customers with hot and cold hand

crafted beverages, as well as a range of whole leaf teas, infusions and guest coffees. The new café

will be open from 07:30 to 16:00 throughout the working week, catering for both the breakfast and lunch rushes. As part of the refurbishment, outdoor seating has been fitted at the rear. Louise Pilkington, Marketing Director at Compass Group UK & Ireland, said: “This is a significant milestone in the development of our Caffé Dallucci brand. We created the original concept to respond to customer demand for great coffee, delicious food and a welcoming place to take a break or work, throughout the day.” Steve Lovegrove, Head of Business Excellence at Compass Group UK & Ireland, commented: “Opening our first public facing Caffé Dallucci is an exciting journey to embark upon.”

New Canadian-themed food to go Poutine outlet supplied by QED QUALITY Equipment Distributors (QED), a Glasgow-based designer and supplier of coffee shop and restaurant display counters, catering refrigeration and other food service equipment, has recently installed a custom-designed servery counter to the UK’s very first permanent Caribou Poutine food to go outlet in Liverpool city centre. Caribou Poutine was founded by Michael Palfreeman and Lizzie Hurst when they were still undergraduates at Birmingham University. They originally developed a taste for poutine – a mix of chips, cheese curds and gravy – when they spent time working as ski instructors in Canada and decided to introduce

this tasty dish to the UK when they graduated. Caribou Poutine began as a street food operation, attending food festivals and other events all over the country for over two years, before opting for a permanent base in Liverpool. As Michael explains: ‘We chose Liverpool because Lizzie is from here and, with a very large student population, it was crying out for some delicious Canadian comfort food. ‘After doing a lot of research online, we selected QED to supply our allimportant servery counter. Their Avalon range had just the kind of rustic look that we wanted, along

28 September 2017 SANDWICH & FOOD TO GO NEWS

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Greencore’s

Lesley Fong: a shining star in food to go development Lesley Fong, a senior concept developer for Greencore, is proving to be one of the brightest talents on the food to go scene. She talks here to Simon Ambrose about her influences and passions

W

hen Greencore senior food concept developer Lesley Fong won a Special Innovation award for her sensational entry to the Sandwich Designer of the Year competition this year, I attempted a single-handed Mexican wave. Her entry was so out of the ordinary and so special it was clear that she was an unusual and exciting new talent, and so it has proved to be. Her entry, a Korean Amigo Bi Bim Bap Taco, used crispy sushi rice to mimic the charred flavour and texture of a bi bim bap rice base in a taco carrier (the taco was the reason it wasn’t judged in the mainstream award incidentally, of which more later!). It included some ingredients I have to confess I had never heard of, I’m ashamed to say: nori, sweet bulgogi marinated duck, crunchy pickled daikon and carrot, sweet and refreshing fresh raw pear, a spicy savoury gochuchang, dressed raw

asparagus and spring onion salad, and topped with savoury Doenjang mayo and pickled radish rounds. It was then garnished with fresh violet flowers on a bed of bistro leaf. The overall effect was, as I say, sensational, but very characteristic of her work. “I love to get inspiration from other cultures and twist it slightly to turn them on their side and create something a bit different,” she says. “But it’s partly because I immerse myself in food culture. I really spend my whole time thinking about it. I keep a diary for new concepts and I will wake up in the middle of the night and think of something, or I will be going for a run and suddenly come up with a new idea.” Amazingly, her entry was actually a secondary product that she was working on at the time. She put the first one aside to address some weaknesses she felt she had with a second, and that was the one that ended up going through.

30 September 2017 SANDWICH & FOOD TO GO NEWS


PROFILE So how did she come up with the idea? “I’d never done the concept before and I didn’t even know if it would work. It started off as a few doodles in the back of my book and I sat down for a while to think about it and whether the flavours worked together. “When I try a different flavour on my travels, or I’m sampling something new, I bank it in my mind, so when I’m developing something I can try the combinations out in my mind first. “It definitely helps speed things up in development work. The food to go market moves so quickly that it saves me a lot of time, and means that I

can have an idea and then just fine tune the concept in the development kitchen.” It may be an innate ability but it could equally be learned, as she’s had plenty of practice, particularly on the academic side - she completed a Master of Science Research degree in Food Flavours at Nottingham University before she started her career. Her thesis was on tomato volatile manipulation, looking at the development of the flavour profile and flavour volatiles of tomatoes and the pathways of the generation of these compounds, which are actually quite similar to cucumbers.

www.sandwich.org.uk September 2017 31


PROFILE

“I’m always trying different flavours and the way they work combined whenever I can and that often inspires me in my work. One of my absolute favourite examples is Iberico Ham: if you pair it with a full bodied red wine at room temperature, the ham’s flavour is completely different. It’s so interesting how flavour combinations can change, depending on pairing, temperature, method of cooking, and so on. The more I taste, the better at my work I become, I feel: that’s what drives my passion.” Definition of a sandwich The Designer of the Year entry this year sparked a lot of debate during the competition, as it challenged the

definition of a sandwich and was judged to be outside the normal criteria. “Personally, I thought it was a sandwich – the definitions are so loose now in the market that I had no problem with it. You can even get omelette wraps now – that to me is still a sandwich.” Originally from Toronto, she has had a passion for the food industry from her early years and also an interest in the food of different cultures because of her background. “My mother is from Hong Kong and my father is from Macau so I grew up really immersed in different food cultures. “I was incredibly lucky that my

32 September 2017 SANDWICH & FOOD TO GO NEWS

parents have always had a strong love of food; they took me to the most interesting restaurants growing up. I would watch the original ‘Japanese Iron Chef’ programme on the Food Network which really piqued my curiosity in culinary innovation, at the same time watching ‘How It’s Made’ on the Discovery channel which fired my interest for science and manufacturing. “When I was 14 at High School my friend’s father, who worked for Maple Leaf, came in to do a talk about his job and he started to talk about how food products were made and packaging. It turned out to be a lightbulb moment for me and I realised that’s that I wanted to do, because it merged my love of science with food. “This led me to study Food Science at Guelph University where I completed specialised courses in all aspects of the food industry and from there I completed a Master of Science Research degree in Food Flavours at Nottingham University. “This was followed by roles in sensory science with Premier Foods and Jigsaw Foods in NPD, before joining Greencore in 2013. With my work, it’s helped me to problem solve problems in a scientific manner, helped to understand the scientific procedures, find solutions through experimentation, or profile generation, and how to look at food in a more scientific manner through sensory understanding. But as far as development of a product is concerned, that’s more to do with understanding the food industry and the market, and tasting – if it’s not right, what is right: is it acidity, saltiness, do you need more top notes, that kind of thing.” Innovation From the moment she joined Greencore, she’s always been keen to push the boundaries of innovation and she’s loved every minute, she says. “One of my goals was always to see my products on shelves and Greencore gave my me a taste of that – it was absolutely amazing. I Iove that kind of problem solving of taking something and trying to reinvent it. “What I have been most proud of so far? I think probably my first product - which had an American brief. It was a Jalapeno Monterey Jack sandwich with a tomatillo salse verde.


PROFILE “We typically get briefed by the customer and they had a list of flavour profiles they wanted me to look at. The profile I developed wasn’t actually on the list, being more southern American Tex Mex, but my manager liked the concept anyway and agreed that it could be presented to the panel. “Because I was able to develop this product from the very beginning and tomatillo and salse verde weren’t very well known at the time, it was particularly satisfying for me.” Tex Mex She’s actually very influenced by the U.S from a business point of view, particularly with ideas the west coast – Portland, Seattle, San Diego, for instance. “They’re doing a great job on putting a slight twist on things. It’s such a melting pot of cultures. They’re able to do this new age. modern fusion thing like street food so well. “Now people are starting to discover some of the elements of the broader U.S cuisine such as Tex Mex, American Korean, American Japanese. People are delving a bit more into the detail, which is great.” She’s also a big fan of street food. “The industry went through a phase when it was inaccessible for a while, particularly when celebrity chefs were so prominent. But now it’s so less pretentious. You don’t have to be a chef to have to come up with something exciting. It’s now cool to be a foodie which is great.” What about her influences? “From a personal point of view, my two favourite cuisines are French and Japanese, but my favourite place to go in the world for ideas is Japan because their food industry is so advanced in terms of food innovation, manufacturing technology, packaging and marketing. They focus so hard on getting things right and take so much care with detail. They have a way of balancing flavours, like the French do.”

environment, and then the classics like Borough market. “I frequently go to London and travel as much as I can – I’m always learning and trying to see things in a different way.” It’s all a big change to when she first came to the UK and actually found it worryingly unlike any other markets she’d ever experienced. In fact, she says, she found it very insular and it was difficult to bring in anything unknown. “But this has changed a lot over the past few years, which is so exciting and I hope the momentum keeps up. I’ve noticed that a lot of companies are starting to focus more on innovation and looking at trend reporting and that’s exactly the sort of thing I love.” Does she find it limiting working in a food to go environment? “When I first started I thought ‘OMG, how much can you really do with the sandwich?’ That was me being naïve. Now, it’s ideal for me because there is so much you can do with food to go. “I feel so much more comfortable

about thinking about the sandwich as being so much more than two slices of bread and I have had great support internally and externally from the customer base and suppliers. “The fact that it is food on the go actually makes it so much more challenging – there are always problems that need to be solved: does it work for the factory, what kind of packaging, is there a market for it, will it work commercially, what about the transport, does it stand up in the chill chain? “It is also very satisfying that I have been able to form great relationships with customers and work closely with them to deliver first-to-market concepts. I have a particular interest in trend research / insight and work hard to bring trends from market into concept for the food industry. “With my strong passion, excellent theoretical background and creative energy, I look forward to continuing to contribute to food development and trend research and help drive innovation through to market.”

Food festivals She is also a big fan of food festivals or markets like the ones organised by Street Feast in London. “I like Hawker House and Giant Robot at Canary Wharf for instance. Other markets are getting back to basics like Victoria Park market which opened a few months ago and is starting to build momentum and is a really nice

www.sandwich.org.uk September 2017 33


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Subway aims for Brexit-busting 500 additional stores by 2020

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ubway is aiming to open another 500 stores in the next three years, creating around 5,000 new jobs, with a new online ordering system also in prospect soon. The company recently opened its 2,500th store as part of its ambitious plans to increase the total in the UK and Ireland to 3,000 by 2020. Brexit fears might be creating an expansion brake for some but Subway sees no prospect of a slowdown for the chain, with Peter Dowding, its country director, telling Sky News recently that the chain was working with suppliers to lock down prices for the next couple of years. The expansion plans are in response to continued consumer demand for more affordable quality ingredients and healthier choices, it says. It serves over three million customers each week – all salad ingredients are freshly prepared each day with each Sub or salad madeto-order in front of the customer. As the business has grown, so too has the brand’s contribution to the economy. In an independent report, commissioned by the company, the Centre for Economic and Business Research (Cebr), highlighted the tangible contribution its stores make to the UK and Irish economy in terms of spend, employment and output. “By expanding the prevalence of their QSRs across the UK and Irish regions, Subway stores have been driving business creation,” it says. It concludes that franchisees, whilst an often overlooked

part of the economy, are a significant driver of SME business growth. There are currently 2,499 Subway stores in the UK and Republic of Ireland, all owned and operated by a network of small business owners. The most recent total store turnover was calculated at approximately £515 million (0.9% of the food and beverages services industry turnover, with a GVA of approximately £248m). The brand’s contribution to business creation within the wider sector has increased to represent 1.1% of total of new businesses in the food and beverage activities industry. Its stores are significant employers, and by 2020, franchisees will employ approximately 24,000 full and part-time working people throughout communities in the UK and Republic of Ireland. In addition to the local store employment opportunities, the brand employs over 40 staff in its UK head office as well as contracting with other vendors and suppliers such as print and advertising, along with the supply chain managed by IPC Europe; a non-profit making organisation owned by Subway franchisees. Whilst British and Irish high streets continue to be under pressure, for Subway franchisees, this is still the most popular place to open stores. Three-fifths of its stores are located on British and Irish high streets. The Cebr survey also found over 82% of franchisees thought Subway stores had a positive effect on the local

36 September 2017 SANDWICH & FOOD TO GO NEWS

area surrounding their location. The Cebr stated “Not only do they attract greater footfall to high streets in general, Subway franchisees provide employment opportunities in local communities and offer healthier menu choices, especially compared to other food retail outlets.” Peter Dowding, Country Director for UK and Ireland commented: “Our fantastic growth is a testament to the hard work and effort of our franchisees. Our franchise model is tried and tested, it works for entrepreneurs and it works for us. We are confident our business model will continue to grow as more and more consumers demand great tasting food at a value price-point. With 5,000 new jobs expected over the next three years, opening up a further 500 stores demonstrates not only the value of the business to our franchisees but also collectively, the real and significant contribution to British and Irish economies.”

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Join us for

The BSA Conference & AGM on Wednesday 18th October 2017 Grange Holborn, 50-60 Southampton Row, London

Facing up to the challenges ahead

H

ow UK sandwich and food to go businesses should face up to the increasing pressures on these markets is to be the focus of a debate being organised by The British Sandwich & Food To Go Association in October (18). From Brexit and pressures on the labour market, to meeting waste and environmental targets, the conference will bring together operators from across these markets to discuss the issues and possible solutions. Led by speakers from the industry, as well as academia, those attending will be asked to consider four key areas – Brexit, waste reduction, environmental issues and market growth. On Brexit, BSA Director Jim Winship will outline the Association’s current position and will ask delegates to consider what the implications of a hard Brexit will be for the sector, particularly with regard to costs and the availability of labour. The scene on waste will include presentations by Jeremy Barker, Head of Biffa Consult, and Mark Varney, Director

of Food at Fareshare. With waste an increasing cost for businesses and socially unacceptable in today’s world, delegates will be asked what can be done to reduce waste levels in the industry? In a similar vein, the industry has environmental responsibilities to meet. To prompt a debate on how the sector can reduce the environmental impacts of sandwiches and food to go products, Dr Laurence Stamford, Lecturer in Sustainable Chemical Engineering, The University of Manchester will track the environmental footprint of a typical sandwich. The event will conclude with a broad discussion on how the sector can grow the market now that it has reached maturity. Speakers setting the scene come from across the industry will be Tolga Necar, Consumer Insight Director Out of Home at Kantar Worldpanel; Mark Davies, Head of Insight, and Simon Parton, Head of Food and Beverage Innovation, both from Compass; Tanya Everest-Ring, Marketing Manager, Raynors; Rusty Warren, NPD and Research Development Marketing

Manager, and Roger Lord, National Marketing Manager, Subway and Simon Stenning, Executive Director, market research group MCA. The event, sponsored by RAP, will also provide excellent industry networking opportunities and all delegates will receive a complimentary report on the sandwich & food to go market. For the full agenda visit www.sandwich.org.uk and click on Events To book your place at the conference, email pam@sandwich.org.uk – £98+VAT for BSA members or £145+VAT for non-members.

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For further details please email: pam@sandwich.org.uk


BSA CONFERENCE & AGM

Agenda 9.30am -

Registration and coffee

10.00am - Welcome from chair, Jonathan Scoffield 10.10am - Facing up to the issues affecting our industry, including Brexit BSA director, Jim Winship Working together to cut waste Waste, whether it is in food, packaging or other, is not only costly for businesses but socially unacceptable in today’s world. In this session we will discuss some of the work being done by the Association to reduce waste in the sandwich and food-to-go markets. You will also have an opportunity to have a direct input into the future work of the Association in this area.

Growing the Market - Growth in the sandwich market has steadied in recent years from the heady 20-25% growth rates of the 1990s, yet estimates suggest that the carry out of home sandwich market is as large as the commercial sector. What can we do to persuade consumers to buy more commercially made sandwiches and how do we tackle the argument that it is cheaper to make sandwiches at home? MARKET REPORT: Retail market: 2.00pm - ‘Winning with shoppers in retail’ - Tolga Necar, Consumer Insight Director, Out of Home, Kantar Worldpanel, In spite of competition, sandwiches remain incredibly popular. In this presentation, Tolga outlines the retail market, defining three core types of sandwich shopper Out of Home and illustrating how they differ.

10.40am - What the Association is doing to tackle waste Gethin Evans, PR manager, BSA 10.50am - Waste industry perspective – What can and can’t be done by the waste industry? Jeremy Barker, Head of Biffa Consult. Biffa Plc 11.20am - FareShare – How we can work together to reduce food waste? Mark Varney, FareShare 11.40am - Coffee/Debate: Where should the Association focus its attention next?

Foodservice sector: 2.20pm - Simon Stenning, Executive Director, MCA, reports on the foodservice sector From foodservice: 2.40pm - Mark Davies, Head of Insight, Compass, will be looking at insight and trends driving developments in the industry. 2.50pm -

Meeting our environmental responsibilities – Whether it is food miles or energy costs, the industry has environmental responsibilities to meet.

Simon Parton, Head of Food and Beverage Innovation, Compass, will address how developments are delivered in the sandwich category.

INDUSTRY VIEW – VIEWS FROM MARKETING PROFESSIONALS IN THE SECTOR: 12.10pm - What the Association is doing regarding environmental issues: Gethin Evans, PR manager, BSA 12.20pm - Measuring and reducing environmental impacts of sandwiches? Dr Laurence Stamford, Lecturer in Sustainable Chemical Engineering, The University of Manchester 12.40pm - Debate: How much importance should sandwich and FTG businesses give to the environment and what should the priorities be?

From manufacturing: 3.00pm - Why buy when you can make yourself – presentation by Tanya Everest-Ring, Marketing Manager, Raynors From retail: 3.10pm - Rusty Warren, NPD and Research Development Marketing Manager, and Roger Lord, National Marketing Manager, Subway 3.20pm

Debate: What should the industry be doing to promote growth?

3.40pm -

Chairman’s round-up

1.10pm - 2.00pm - Lunch

www.sandwich.org.uk September 2017 39


BSA CONFERENCE & AGM

About the Speakers Jeremy Barker, Head of Biffa Consult, Biffa Plc Jeremy is head of Biffa Consult, has a BSc (Hons) in Waste Management and Pollution Prevention Control, has been with Biffa Plc since October 2009 and has over 18 years operational experience in the waste and recycling Industry. Biffa Consult is a bespoke consultancy service, delivering projects and plans around Circular Economy, Carbon Reduction and Resource and Utility management. Low cost, real time resource data analysis and control helps to move customers to a more sustainable business position and by effective resource management, can deliver positive cashflow for them. Mark Varney, Director of Network Development, FareShare Mark is responsible for FareShare’s partnerships with the UK food industry, and is also now responsible for FareShare warehouse operations and development. He led the development and publication of the innovative FareShare Food Efficiency Framework which launched in 2016 and represents FareShare at a number of cross-industry working groups on Food Waste Prevention. Mark previously worked for The Fairtrade Foundation, at leading behaviour change agency Corporate Culture, and started his career with Procter and Gamble Laurence Stamford, Lecturer in Sustainable Chemical Engineering, University of Manchester Laurence is a Lecturer in Sustainable Engineering at The University of Manchester. He focuses on the development and use of life cycle sustainability assessment, analysing the environmental, economic and

social implications of technological systems from raw material extraction to disposal. Laurence’s work spans energy, food and bioprocessing within multidisciplinary consortia projects funded by UK research councils and the EU. His work has contributed to policy discussion at a national level, including via the Parliamentary Office of Science and Technology, Carbon Connect and the national media. Tolga Necar, Consumer Insight Director, Kantar Worldpanel Tolga has been with Kantar Worldpanel for five years, across their specialist individuals panels throughout and working closely with both Manufacturers and Retailers. Since the launch of Kantar’s new Out of Home service, he has been focused on developing Kantar’s expertise in how people shop this broad and dynamic market. Simon Stenning, Executive Director, MCA Simon leads the MCA business, delivering cutting edge news, opinion, insight, data and market intelligence to clients across the breadth of the UK eating and drinking out market. MCA brings together two of the leading specialist insight providers serving the eating and drinking out market, M & C Report and Allegra Foodservice. This has created a unique combination of topical, comprehensive daily coverage, together with essential analysis and insight of market data and trends. Simon’s background is in Operations and Marketing within

40 September 2017 SANDWICH & FOOD TO GO NEWS

hospitality and foodservice. His career has included five years at Pret a Manger in the late nineties and four years at Compass as Retail Development Director. Mark Davies, Head of Insight, Compass UK and Ireland Mark is passionate about understanding consumers, what makes them tick and how this influences food and drink trends. After 20 years’ experience in retailing then consumer brands with Diageo, food service is his latest challenge. Mark says “I love joining the dots between different sources of insight to plot a pragmatic way forward for the business, good Insight should lead and inspire not just explain the past” Simon Parton, Head of Food and Beverage Innovation, Compass Simon is passionate about delivering insight based innovation that will deliver demonstrable growth in sales, margin and consumer satisfaction. In a group as diverse as Compass this means getting the right product in the right place at the right time and making sure it is both needed by the sector and easy to implement. Simon says “Getting the Implementation and Operations right is as important as getting the product right in the first place. It always has to be easier for the team on the ground to get right than wrong!” Tanya Everest-Ring, Marketing Manager, Raynor Foods Tanya Everest-Ring joined Raynor Foods in 2012, having spent her career working in marketing and product development for industries as diverse as perfumery, cutlery, tableware and cookware, cleaning chemicals, and overseas investments.


BSA CONFERENCE & AGM Tanya specialises in developing brands as well as products, defining and articulating strategies for specific customer groups and marketplaces. She has worked on brands across Europe, Canada, the US, and Australia. One thing that has been constant throughout her career has been her love of cooking, eating out, and trying new foods from all over the world. Joining Raynors was a natural fit, turning what was a weekend obsession into a profession. She now can’t imagine working anywhere other than the food industry. Rusty Warren, NPD and Research Marketing Manager, Subway It is fair to say that working for the Subway® brand was not Rusty’s initial career ambition. But as an aspiring actor, fresh out of drama school and struggling for work,

he spotted the opportunity to train up as a Sandwich Artist™ at his local Subway® store in Evesham, Worcestershire. Rusty found the training stringent, focusing not only on making a great Sub, but on all aspects of Subway® brand policies and procedures, as well as the importance of food safety. Rusty had his sights on moving to London where he filled the position of Field Consultant within their London team – a role which would see Rusty helping to oversee and assist franchisees across the capital. Over the years Rusty progressed within the operations department for the development office into the roles of Senior Field Consultant and Regional Operations Manager. In 2017, Rusty took up the position of New Product Development and Research Marketing Manager at the UK and Ireland headquarters.

Roger Lord – Senior Marketing Manager Roger has over 15 years’ experience working in the restaurant and QSR sector. He started as a marketing assistant graduate at Burger King before moving to Paramount Restaurants in 2006 as a Marketing Manager for Caffe Uno and then the extra responsibility of managing the Livebait and Bertorelli restaurant brands. During his time at Paramount Restaurants he was heavily involved in the development of seasonal menus working closely with a team of executive chiefs. In 2007 Roger moved to Subway® and has worked in a variety of roles. He currently is in charge of a team of four responsible for the development of all New Product Development in the SUBWAY® system in the UK and Ireland. Recent successful projects have included the LTO launches of BBQ Burnt Ends Beef and Rotisserie-Style Chicken.

www.sandwich.org.uk September 2017 41


BOOKING FORM

The British Sandwich & Food to Go Association Conference 2017 Join us for our BSA Sandwich & Food to Go Conference where we’ll be discussing ‘How to work together to cut waste’ and ‘Growing the sandwich market’ I wish to book .................. places at the BSA Sandwich & Food to Go Conference at the Grange Holborn, Southampton Row, London, on Wednesday 18 October, at £98+VAT for members; £145 + VAT for non-members and guests. All delegates will receive a copy of a report on the Sandwich & Food to Go Market All bookings must be accompanied by the appropriate remittance. Cheques can be made out to either The British Sandwich Association or BSA. No refunds can be made if cancellations are made within 15 days of the event and any cancellations before this time will be subject to a 25% cancellation charge

Contact Name: ................................................................................................................................................................ Business Name: ................................................................................................................................................................. Address: ............................................................................................................................................................................ Tel. No. .....................................................Email: ............................................................................................................ Credit Card Payments: Type of card (Visa/Mastercard) ........................... Card Number: .................................................................................... Security code (last 3 digits on back of card) ………. Expiry date: .................................................................................... Name on card: .................................................................................................................... Date: ...................................

Please send your completed form to: Pam Sainsbury, BSA, Association House, 18c Moor Street, Chepstow NP16 5DB. Or email your card details and card payment to pam@sandwich.org.uk

42 September 2017 SANDWICH & FOOD TO GO NEWS


EXHIBITION

SHOWCASE 2017 is not just a milestone year for lunch! but also the industry it serves. Food-to-go has never been more popular. According to MCA Insight, convenience is now a ‘mega trend’. MCA recently valued the food-to-go market at a hugely competitive £20.2bn (across all day parts). To put that in some context, in 2009 (just after the launch of lunch!) it was worth £14.9bn – that’s a 40% growth in the past decade. lunch! has certainly reflected that rising demand – becoming firmly established as the ‘go to’ show for discovering innovative new ideas and concepts. It annually attracts the biggest food and drink buyers in the UK – from Marks & Spencer, Sainsbury’s, Starbucks, Pret, Compass, Costa, Greggs, WHSmith, Lidl, Nisa, BP, RoadChef, SSP, Tesco, SPAR, Bidfood, Caffè Nero, Waitrose, and many more – all looking to satisfy the nation’s growing appetite for a high quality, and good value, food-to-go experience. “Previously, food-to-go has been seen as purely a convenience occasion, one that is more about fuelling the body, rather than enjoying the food occasion,” explains regular lunch! speaker Simon Stenning, executive director at MCA. “However, consumers are increasingly demanding better quality, more interesting and wider choices, and will not accept cheap and boring,” he says. lunch!’s 335 exhibitors – from emerging start-ups and niche, speciality producers to some of the industry’s

The lunch! show is back this month, 21-22 September, at the new venue of ExCeL London. This 10th anniversary edition will also be its biggest yet, with a record 335 exhibitors promoting their latest NPD for the eating outof-home market

best known brands – certainly have a dazzling array of ‘choices’ on offer for 2017. The following is just a taste of what’s new to the market, including food and drink products launching exclusively at the show: SANDWICH MANUFACTURERS Urban eat (stand H31) is launching the full breadth of its food-to-go portfolio, whilst unveiling a new look for its range. The latest sandwich range includes: The Beet Goes On, Smoked Salmon & Cream Cheese, Chicken Mayonnaise, All Day Breakfast, and more. Also showcasing: the new URBAN (b)eats promotion, and an on-stand interactive music quiz, which will offer visitors the chance to win music vouchers and exclusive merchandise. Raynor Foods are updating their Bite! range. Designed with children, fussy eaters and patients in mind, the Bite range of simple flavour sandwiches and rolls was first launched in September 2015. The bold, bright packaging is very different from the core Raynors style, and is targeted particularly at the schools market. The range is moving from flow-wrapped blocks into triangular wedges, giving Raynors more space to put at a glance nutritional information on front of pack, and giving them the opportunity to add more colour too. When it comes to the products, the main change is that a Ham & BBQ Sauce Sandwich is being added to the range. Marketing Manager Tanya Everest-Ring says ‘BBQ flavours are

44 September 2017 SANDWICH & FOOD TO GO NEWS

extremely popular amongst younger people, so we thought we’d add BBQ sauce to our ham sandwich. When we trialled this in schools, it was very well received.’ The new Bite! range is available from the 4th September. Around Noon is an awardwinning Northern Ireland food-to-go manufacturer which has a range of blue-chip clients and employs over 300 people. We make ‘hand held food for people on the move’. The company was first established in 1989 on the kitchen table of the Chambers family home and deliveries were made on foot with a wicker picnic basket. Today the company is a £14.3m business, manufacturing upwards of 40,000 products per day including a vast range of hand made sandwiches, wraps, salads, snacks, bakery items and supplying 100% natural juices. Around Noon deliver daily to customers across Ireland and the UK through our own extensive distribution network. #welive4lunchtime The Soho Sandwich Company (stand H77) is previewing its Autumn Winter retail range, including a Beetroot Chutney & Feta Panini, Spiced Chickpea


EXHIBITION & Falafel Flatbread, and Apple & Pear Bircher. Also on show will be details of an ‘own brand’ solution for retail grab and go. Impress Sandwiches (stand H36) has launched its new fresh salads, including the beets, squash, feta and grain salad, and superfood salad. Also showcasing: new hospitality platters in new packaging. The Tofurky Company (stand D85) is introducing four vegan sandwiches made from organic plant based proteins. The tempeh, lettuce and tomato sandwich heads the line up with strips of fried smoky maple bacon tempeh, fresh lettuce and tomato on malted bread slathered with vegan mayo. This ‘TLT’ can replace the popular ‘BLT’ for meat avoiders. GENERAL Soulful Food will be serving up samples of handmade, wholesome stews and soups from its new Autumn/ Winter menu. Its diverse menu utilises the best in seasonal vegetables which is something consumers are demanding more of each year. “The biggest growth area in the market is in Vegan and Gluten Free recipes,” says the company. “These are two areas we have championed from the start with a particularly brilliant selection of dishes. “This is also reflected in our retail range of easy-heat Soulful OnePots; more than half of the range are nowVegan or Vegetarian. And everything we do is reassuringly made by hand in small batches in our Greenwich kitchens with the care and passion our customers have come to expect.” iraw Healthy Habits (stand SU-24) is previewing its new range of healthy snacks, desserts and meals on-the-go. Its Best Friends Raw Strawberry and Banana Bread is gluten, dairy, soy and GM free, and is made with activated buckwheat. Also sampling: raw quiche, children’s crackers, and apple pie, which are all expected to roll out in the next couple of months. MightyBee (stand K66) is previewing its ‘Bananito’ solar-dried banana bar (launching this December). Flavours include: Original & Chewy, Dark Chocolate Dipped, and Dark Chocolate & Almond Crush. These vegan treats are all natural, gluten-free, high in fibre, and classified as one of

your five-a-day. Gato & Co (stand SU-11) is previewing its new range of creative, guilt-free puds, including its Chocolate & Aubergine Fondant. Made from 29% of aubergine, raw cacao, silky almonds, spirulina, and the purest dark chocolate, this fondant contains less than 200 calories, and is free from refined sugar, gluten and dairy. Northern Bloc (stand L73) is previewing its new ice-cream for kids – Little Bloc. The range (launching in November), is available in a Crazy Chocolate and Super Strawberry twin pack (120ml per tub). It is free from additives and artificial ingredients, and just 49 calories per scoop. Serious Food (stand C61) is launching the UK’s first branded foodservice doughnut concept. No trans fats are added to the product, which is a positive contribution to the lowering of cholesterol levels, and the doughnuts are produced using sustainable palm oil. Also introducing: an authentic Italian Piadina Wrap from the region of Emilia-Romagna. Aqua Esse (stand G88) is launching its new range of botanical waters in 330ml bottles. Fennel + Mint and Damask Rose Petal are both part of the pure activated, naturally alkaline spring water range, which contains no sugar, no artificial flavours or colours – just the essentials. Ninkee (stand SU-2) is launching its steamed bread bun, filled with a range of savoury fillings including: Chilli, Fruity Chicken Curry, Bolognaise, Veggie, and Cheesy. The use of steamed bread instead of pastry results in a lower fat content. The Ninkee is supplied frozen to point of sale and comes in a steam valve wrapper package. Just microwave and serve. POPS: Premium Popsicles (stand L33) is promoting the world’s first Pimms Pops. Made in Britain with real strawberries, cucumber, minblot, lemonade and the classic Pimm’s No.1 serve. The popsicle represents a glass of Pimm’s in frozen form, and contains only 32 calories. Country Choice (stand C49) is introducing its new Ja’ Patties at the show. Baked straight from frozen and available in three varieties – Sweet Potato & Coconut, Curried Lamb, and Jerk Chicken, they’re made in crisp, golden ‘Caribbean Crust’ pastry. Europastry (stand L51) is launching its clean-label, sourdough range, made

46 September 2017 SANDWICH & FOOD TO GO NEWS

with extra virgin olive oil and high hydration. The soft sub rolls, round buns, baguettes and large ciabatta style loaves are available sliced or unsliced, and bespoke development is also available. Ajinomoto Foods Europe (stand K32) is launching two new Gyozas in Vegetable and Duck. The Vegetable Gyoza consists of five different vegetables, where spinach is added to the pastry to add a green touch. The Duck Gyoza, inspired by the popular ‘Crispy Aromatic Duck’, offers a different twist to the typical shredded duck and pancakes. Phrooti Fruit Water & Innate (stand A26) is launching its new range of Fruit Waters at lunch! Made with real fruit and spring water, Phrooti has no added sugar or sweeteners and is naturally low in sugars. Available in: Apricots & Mangoes, Blackcurrants & Blueberries, and Raspberries & Strawberries – each 330ml PET bottle has an RRP of £1.75. Indie Bay Snacks (stand B47) is reinventing a classic, with its new pretzel bites. Launching with three flavours in two formats (26g single serve and 160g sharing), most 26g


bags are under 100 calories, suitable for vegetarians, GMO free, along with being a source of protein and fibre. Flavours include: Spelt Pretzel Bites with Rock Salt, Quinoa Pretzel Bites with Cracked Pepper, and Sunflower Pretzel Bites with Superseeds. The Real Soup Co (stand B10) is introducing two new flavours to its range of fresh 380g on-the-go pots – Butternut Squash & Sweet Potato, and

Indonesian Chickpea and Coconut. Now available in a new, refreshed single serve format. NutriPot (stand J51) is launching Numai noodles (Japanese Ramen) and gluten-free Vietnamese Pho. Inspired by the fusion and flavours found in the street markets of Asia, they are low in salt, sugar, and fat, and made with natural ingredients. Presented in a convenient pot with steam lid. Healthy Baker (stand A43) is launching its brownie, tiffin, rocky road, and granola bakes for coffee shops and food service. The range is gluten free and made at its purposebuilt solar powered bakery in Wellingborough. Delivery included. Kumar’s Curries and Bumbu’s (stand D12) is launching its range of pastes at the show. Based on herbs and spices, the sauces boast a complex blend of aromas. Rich in plant based nutrition, flavours include Bali, Vietnam, Szechuan, and Sweet & Sour. Tea Rex (stand A37) is launching its new foodservice packs for 20 servings. With redesigned packing, Tea Rex’s first fresh fruit and root infusions, uses cold-pressing, not pasteurisation, to naturally cram all the flavours, vitamins and nutrients into a raw blend. Tea Rex recently won two Great Taste Awards for its Wakey and Berry Time blends. Florette UK & Ireland (stand H85) is introducing its new slaw range, made from a mix of freshly prepared vegetables with a sachet of dressing. The Yogurt & Mint Slaw is ideal with Chicken Tikka or lamb dishes, or the Thai Sweet Chilli Slaw can complement seafood.

Jake & Nayns (stand F25) is launching at the show. Named after the company’s two founding brothers, the new brand will be introducing its filled Naan breads in a range of fillings including: Beef Madras, Chicken Balti, Chicken Curry, and Chickpea Curry (which can now be eaten cold). Vive Foods (stand A72) is launching its natural energy snack bars in Cacoe Organic, Lemon Burst Almond & Coconut, and Peanut Butter Jelly. Made using only a few natural ingredients and enriched with more than 10g of plant protein, they’re vegan friendly, soya/ dairy free and low-calorie. The Little Treats Bakery (stand B75) is introducing Little Chums – premium iced biscuits for kids. Crafted by its family bakers, Little Chums are available in two flavours: chocolate, and vanilla shortcake, and come in ten icing designs. Foodist (stand A44) is introducing its free-from Protein Bites and Snack Balls. Flavours include Peanut Butter Jelly and Cookie Dough, paired with the nutritional benefits of superfoods and plant-based protein. Traybakes (stand H92) has developed its Granola Range. Handmade and packed with toasted clusters of granola, cranberries, apricots, toasted sunflower, and pumpkin seeds. Available in-service trays, sharing slices, and individually wrapped bars. C’go Drinks (stand SU-9) is introducing C’go, an entire bowl of wholegrain cereal, milk, and essential vitamins in just one 250ml bottled drink. Providing a fast-healthy start or anytime snack, it’s made with British wholegrain wheat, barley and oats and comes in vanilla, banana, and chocolate.

Sandwich & food to go news magazine INTERNATIONAL

www.thecafelife.co.uk

TASTING THE LIFESTYLE OF THE CAFÉ SECTOR

Sandwich & Food To Go and Cafe Life magazines will be on Stand L49, as well as the British Sandwich & Food To Go Association and Cafe Life Association.

Call in and say Hi. www.sandwich.org.uk September 2017 47


EXHIBITION Joe & Seph’s Gourmet Popcorn (stand J38) has launched the newest addition to Joe & Seph’s impulse range – Coconut & Chia Seed Gourmet Popcorn. Winner of two Great Taste Award Gold Stars, it’s now available in a handy 23g foil pack, making it ideal for on-the-go snacking, a lunchbox treat, or a coffee break addition. Tuk Tuk Chai (stand SU-1) is exhibiting its ready-to-drink real Indian street tea, also known as chai. Following traditional recipes and brewing techniques used in India, it mixes earthy black tea, whole milk, and a combination of spices. Tuk Tuk Chai comes in three distinct flavours: Aromatic Cardamom, Intense Ginger, and Fiery Masala. Bam (stand K85) creates milk drinks using all natural, real ingredients including whole milk (92%), honey (5%), and natural flavourings. Free from refined sugars, additives and preservatives, it’s currently available in banana and chocolate. Tanpopo Japanese Food (stand J76) has launched 12 new lines. Taking inspiration from high street trends, their new sushi boxes, including the new Black Rice Small Sushi, will refresh any graband-go fridge. Whilst their new fresh Udon noodle bowls, including chicken curry and grilled salmon and miso, bring authentic Asian flavours to a convenience classic. Rombouts Coffee (stand B51) is promoting its new Organic Expresso coffee beans. Sourced from farms in Laos, Honduras and Congo, it blends 100% Arabica, organic and Fairtrade beans. Expect a well-rounded cup with a rich aftertaste and notes of dark chocolate, nuts and stone fruit. It also has the depth to work well in cappuccinos, lattes, flat whites and other milk drinks. Little Moons Mochi (stand D47) has launched the first black espresso mochi ice cream, made with activated charcoal. Mochi is a Japanese soft sweet dough made from rice flour. By combining ice-cream with mochi, a new traditional Japanese recipe is made. Mr Lee’s Noodles (stand E42) has completely overhauled their cup noodles, with six new flavours and a complete rebrand. Two new vegan options, which are also gluten free, include: Zen Garden Vegetables and Dragon Fire Vegetables. Other gluten free flavours include: Hong Kong Street Beef, Warrior Fighting Shrimp, Tai Chi Chicken, and Coconut Chicken Laksa.

Karma Cola (stand C10) is promoting its Sugar Free Karma Cola. The cola uses organic and ethical ingredients and instead of sugar, is made with the organically grown plant stevia, which is sweet without the calories. Whitworths (stand L76) is exhibiting its Shots Nuts, the newest edition to their Shots range. Shots Nuts are 25g, single serve combinations of natural nuts (cashews, hazelnuts, pistachios, almonds), which come in Salted Caramel, Chilli, Salsa, and Smoke variants. Silvina’s Nature (stand A36) is showcasing its reduced sugar Crown meringue selection. Handmade in London, its unique recipe keeps calories and sugar levels low, and they are also a source of fibre and protein. Available in Salted Caramel. Street Monkey Indian Tiffin (stand F41) is showcasing a range of meals for two that are free from dairy, wheat, gluten and artificial ingredients. Divided into three recyclable pots, each tiffin contains a main course, side dish and rice, the meals can be heated on the hob or in the microwave. They are divided into two ranges: a Classic range of beef, chicken and lamb curry tiffins and a Healthy Vegan range of Sri Lankan butternut squash, three bean, and Golden Temple daal. Well&Truly (stand B39) is showcasing its Crunchy Sticks Range in Crunchy Cheese and Sour Cream & Onion. Made from corn flour, corn oil, linseed oil, and natural flavours. The crunchy corn sticks are gluten free and are baked, so contains lower fat – 93 calories per serving. True Nopal Cactus Water (stand B45) is showcasing the UK’s first cactus water. Made with the purée of the prickly pear fruit, which grows on the nopal cactus, true nopal has a fruity taste with no added sugar and half the calories of coconut water. Mackie’s Crisps (stand C81) has added to their range with a new offering – fully toffee coated popcorn. It’s made using corn and is gently popped before being coated with a toffee shell. Suitable for vegetarians and free from gluten. Virginia Health Food (stand L61) is showcasing Squbes – a new range of bite sized savoury seed cubes. They contain dozens of nutritious seeds in every bite, no refined sugar, and are made without wheat. Squbes are a no mess and a healthy alternative to loose seeds and crisps.

48 September 2017 SANDWICH & FOOD TO GO NEWS

Ombar chocolate (stand H89) has recently launched its new look. Keeping its signature O design, which has become synonymous with Ombar, the packaging has brightened colours and updated creative designs. Available in bars and buttons, the organic chocolate is made with raw cacao and comes in 11 flavours. On the Tri-Star stand look out for the new JARR, Tri-Green and Gourmet 24.7 packaging solutions. JARR brings the popular jam jar presentation format to grab-and-go and is perfect for portion control. Tri-Green is a stackable delipot in eco-friendly rPET. Gourmet 24.7 features a ground-breaking, multifunctional design that enables operators to pack multiple takeaway dishes, both wet and dry, hot and cold, into a single container without the different foods mixing. Visit Benders Paper Cups (stand F32) to see their comprehensive range of insulated and single wall paper hot cups. Also showcasing their Twin Wall Parma Stock Cup, providing the discerning coffee drinker with a first class drinking experience, combining a secure handhold and great insulation to ensure maximum enjoyment of heir hot drink. All Benders paper cups are available in iconic stock designs or can be custom printed to develop branding or promotional messages. Benders cups are manufactured exclusively in the UK and hold full PEFC chain of custody accreditation. To browse our brochure, or for further information on Benders Paper Cups and its products, log on to http://www.benders.co.uk or speak to our team on 01978 855661.


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Packaging Matters! Whether an off the shelf solution finished with a flourish, or an innovative custom built solution like our unique Topper Pod, we have the knowledge, expertise and passion to help you present your offer to it’s best potential. Come and talk to our team of consultants. EXPERTISE IN PACKAGING

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To advertise call Paul Steer on 01291 636342 September 2017 49


EXHIBITION

Food-to-go as you’ve never seen it before: get a taste for the next big thing at Food Matters Live – the world-class forum for the future of food. London’s ExCeL. 21-23 November

W

ith health conscious but time-poor commuters and workers driving growth in the food-to-go sector to sky-high proportions – find out how foodservice providers can take advantage of the trend that is worth more than £20bn in the UK. Free to attend and returning to London’s ExCeL on 21-23 November, Food Matters Live is an unrivalled business and learning opportunity – and a pivotal networking event for showcasing innovation from ingredients suppliers, multinational food manufacturers, new product development experts, retailers, distributors and wholesalers in the UK and internationally. Chef Heston Bluementhal, Sainsbury’s former chief executive Justin King and neuroscientist Baroness Susan Greenfield will be among 400 influential speakers taking part in a series of thought-provoking debates during the three-day CPD accredited education programme, which will consider important issues such as the impact of Brexit on the food and drink industry and what influences healthier food choices. Prue Leith, vice-president of the Sustainable Restaurant Association and the new face of The Great British Bake Off, will join Greggs’ Hannah Squirrell and others in a panel discussion to see what more can be done to tackle obesity in the out-of-home sector. PepsiCo’s Sue Gatenby, Lucozade Suntory’s Peter Harding, Tesco’s Jane Lawrie and Hellmann’s Joanna Allen will consider how quickly

manufacturers are mainstreaming reformulation of their products – while the Association of Convenience Stores’ James Lowman will explore how the face of food retail is changing. Alongside the conference, Food Matters Live offers an unrivalled programme of seminars based around seven key themes, including ‘Future of food retail’, ‘Food futures’, ‘Tackling obesity,’ and ‘Packaging: innovating through design’. Based on case studies and real-life experience, sessions will cover a broad range of issues, such as the future of gluten-free in foodservice and retail, using neuroscience to understand how to influence consumer perception on brand value, taste and appeal, and the latest innovation in the free-from category. British Sandwich & Food-ToGo Association’s Jim Winship and Pret A Manger’s Clare Clough will debate innovation and opportunities in the food-to-go sector - while in the ‘Marketing matters’ programme, Foodscape Group’s Dr Rachel Cheatham will explain how to capitalise on demand for healthy food options. And with the food-to-go sector trying to encourage shoppers to buy breakfast, drinks, lunch and snack products, the ‘Packaging’ programme will hear how innovative packaging designs can influence consumer purchases. Little Miracles International’s Laura Petrauskaite, Bloom London’s Ed Hayes and Little Dish’s Charlotte Tisdall will assess how visual, structural and functional

50 September 2017 SANDWICH & FOOD TO GO NEWS

packaging design can change behaviour and influence healthier food choices. More than 16,000 influential professionals are expected to attend this year’s Food Matters Live exhibition, featuring over 800 leading organisations, at the cutting edge of innovation - from new ingredients to finished products from the UK and beyond. The Natural and Organic zone showcases the latest offerings from a host of innovative producers ranging from new and enterprising start-ups through to multinational organisations. These include: LioBites fruit crisps and smoothie squares in apple and mango, banana and passionfruit flavours.


EXHIBITION

With the market for ‘free from’ food rising by 30% to over £500m in 2016 - and predicted to hit £673m by 2020 - according to Mintel, our dedicated zone has doubled in size and houses Mr Kipling’s gluten free range of lemon and ginger loaf and mini cherry bakewells, Sweet Revolution’s organic, vegan and free-from turmeric, reishi-chai and matcha lattes, and Suma Wholefoods. Elsewhere, visitors can sample Brain füd, a revitalizing energy water with real fruits juices, vitamins & minerals to boost mental performance in intriguingly named flavours of berry clever, smart citrus and fresh thinking, Pundits’ white chocolate

and strawberry sweetened with Stevia, Active Nutrition’s protein power bars and Isoline’s acai raspberry and chai apple superfoods drinks. All products and ingredients that will be on display can be found in this online directory at https://www. foodmatterslive.com/visiting/productand-ingredient-directories. Live attractions, demonstrations and tastings give visitors a chance to investigate what is shaping the future of food – from understanding consumer eating behaviours in the Experimental Café, to the latest international innovations underpinning them in the Catering for Health and Wellbeing theatre.

International innovation will be showcased in a number of countrythemed pavilions, such as Denmark, France, Finland, Hungary, Ireland, Luxembourg, Portugal, Peru, Wales and the Netherlands. Greek companies, like Odysea, WISH Snacks, Chios Fruits’ beverages and Three Hearts cereal bars, will highlight the benefits of a Mediterranean diet and healthy snacking - while the Belgian Pavilion will focus on innovation through ingredients and healthy finished products, such as Cosucra, Chalo Indian chai lattes, THT probiotics, and Kreglinger. And the Italian Chamber of Commerce will host two pavilions, one for halal and one for innovative start-ups. Companies that will feature include Rachelli ice cream and Ill Pane di Anna bread, pizzas, cakes and pasta. A new match-making service offers visitors and exhibitors the chance to pre-arrange meetings and build business relationships around key themes, from better-for-you food and drink, manufacturing, healthy snacking and natural and functional ingredients, to future food technology, new business models, packaging design, marketing and brand management. A dedicated Meet the Buyer programme is also available for buyers from retailers and foodservice providers who are looking for innovative companies to meet their business needs at home and overseas. To find out more and book your place, go to https://www.b2match.eu/ foodmatterslive-match/participants Briony Mansell-Lewis, Food Matters Live Director, said: “Food Matters Live is fast becoming an annual business opportunity for many in the industry, providing a platform to explore, taste and experience the latest trends and innovations shaping the future of food and drink. “We’re delighted once again to welcome so many experts to share best practice, forge collaborative relationships, find solutions to challenges and explore new ways of working with colleagues across the food, nutrition and health sectors.” Food Matters Live is free to attend, including entry to the conference, seminars and all visitor attractions. Simply register at www. foodmatterslive.com

www.sandwich.org.uk September 2017 51


PROFILE

Hells’ Kitchen ‘No rest for

the wicked’

Brighton’s Hell’s Kitchen must be one of the oldest sandwich bars in the UK, having been started in 1951 – it’s certainly one of the busiest, with a New York Deli, Jewish food tradition giving it a real point of difference - and there’s a second unit in Hove

F

inding a really good food to go and sandwich outlet isn’t always as easy as you might imagine. There are ways and means of winkling them out, but it’s not foolproof by any means! While the place might look good on paper, it can fall short of expectations ‘in the flesh’ and that’s not good news when you’ve driven three hours to get there? So it was great to have a positive endorsement from a respected source when a sandwich executive on the development side told me recently about Hell’s Kitchen, a sandwich and food to go shop in Brighton he’d visited with some clients. (It turns out there’s a second unit in Hove as well). Now for all pedants amongst you, note that I’ve actually added an apostrophe to the shop’s name, which isn’t there above the shop or in the logo. I know technically I should leave it as it is, but while not quite on a par with the obsessive guy from Bristol who climbs lampposts and adds apostrophes to street signs, I am a bit of a stickler, so bear with me if you’re not so inclined.

I’m based in Oxford and the shop is not exactly down the road for my sandwich contact either, so I was curious as to how he’d discovered it. Apparently he’d done a trawl for a customer, researched it and was impressed with just how different it was, the quality of the food … and by the length of queues outside the shop. That was certainly good enough for me, so I rang owner Tristan Dooley, who was at a maternity ward (sorry, Tristan!), where his wife had delivered their second child just days before, and then a little later at the shop where he’d just finished the afternoon session, before subsequently visiting the shop myself. As the name implies (Hell’s Kitchen is an area in New York), the style is New York deli, crossed with Jewish heritage food, and this really gives it a point of difference. Take the indulgent Seven Deadly Sins range for instance: there’s a Creamy Brie on a bed of rocket with walnuts, grapes & cranberry jam; there’s a Smoked salmon, crayfish, cucumber, avocado, sunblushed tomato & rocket with 1,000 island dressing.

52 September 2017 SANDWICH & FOOD TO GO NEWS

There’s a Rare roast British beef, heritage tomatoes, garden salad with a dollop of horseradish. The beef is exquisite, tender and pink and mouthwatering. The heritage tomatoes live up to their legacy too, juicy and sweet (not like your usual flavourless


PROFILE

here tlet is pictured The Hove ou

beef tomato). And the final ingredient, the garden rocket, is packed with a peppery punch. There’s also a Chicken, meatballs & chorizo with emmenthal, red onion dill pickle & jalapeno. On the hot side is the Wrath, a spicy mix of meatballs, chorizo & Salami with melted cheese, jalapeno & fiery hot sauce. Then there’s the Shredded Duck, crisp lettuce, cucumber, coriander & green onion topped with Hoi sin & toasted sesame; a Smoked bacon, melted cheese, mango chutney topped with rocket leaves, and a home cooked salt beef, dill pickle, and American mustard. These really are a cut above the average compared to your average sarnie shop. There’s a great range of savoury savouries, samosas and frittatas, as well as bigger eats such as Mac & Cheese and a Lasagna. Interestingly, he also sells a couple of hundred of his Latkes as well every week, a sort of Jewish potato cake, made from potato, onion and Matzo meal. Tristan’s not Jewish himself, but the three generations of owners before him were, and he’s kept the tradition up. The recipe he uses came from the grandmother of the family so it completely authentic. The same applies to the spinach and feta pastry rolls, and the salt beef sandwich that sells so well. They also do a Chicken Matso soup in the winter. “No, I’m not Jewish myself,” laughs Tristan; “I’m actually Irish Catholic, for my sins!. But I’ve just kept up the tradition. The previous owner actually thought there were big similarities between Irish peasant cooking and some Jewish cooking - Salt beef is very similar to ‘poor beef’ in Ireland, for instance.” I should mention the amazing salads as well: take the Celariac remoulade, for instance, a Shredded Celariac cured with lemon, wholegrain mustard, Italian parsley & mayo; the Hell’s Roasted pasta salad - Eggplant, zucchini, red onion & capsicum, baked with salty capers black olives and basil pesto, and the Nomads lunch, a Braised chic pea, shredded carrot, coriander, toasted sunflower & coriander seed, with sumac spices. It turns out that like a number of other sandwich bars owned by former chefs, which had received so much attention recently (Max’s Sandwich Bar, Crouch End, for instance), Tristan also has the same background: as a trained

www.sandwich.org.uk September 2017 53


PROFILE

‘We don’t make sandwiches, we build them’ chef he’s previously honed his skills in some top kitchens, and, like others, opted in the end for a more manageable existence in terms of hours, by owning a sandwich bar. “I had been working as a chef since the tender age of 16; it’s taken me all over the world and to some great and renowned kitchens. After having left London I landed in Brighton and became a valued customer and friend of Hell’s Kitchen, whilst the previous owner Mick and his wife Donna were at the helm. Mick was Hell’s Kitchen’s third generation, the grandson of Debbs, AKA Debb’s Deli, as it was previously called.” Interestingly, it must be one of the oldest sandwich bars in the country, having been started in 1951. “I’d always wanted to get my hands on the shop; it’s in such a great part of the town and it felt like the sort of place I could put my mark on. I said to Mick, if he ever wanted to sell, he should keep me in mind. “At the time I was lecturing at Brighton City College and I’d also set up a catering & events company Secret Service Events, which was growing steadily and I was also in need of a production kitchen. “A serendipitous sandwich trip to Hell’s Kitchen ended with Mick and I shaking hands over a pint for me to take over in the September. I couldn’t believe it – and couldn’t wait to get in there! I’ve owned it now for three years.”

“Since then we’ve modernised the shop and redecorated it, opened the second store and we hope to build it as a brand. We have developed the production kitchen at the back of the Brighton shop, so we’ve set the foundation to develop and grow. The kitchen is used to cook all our own meats and salt beef, prepare all our salads and bake all our pastries and deliver to site. We do a lot of outside catering and there are a lot of offices that we serve locally. “We’re not artisan – we’re don’t buy direct from farm -although we source all our products locally, but we bring a lot of attention and care to our product, and we think of ourselves as sandwich artists. “Our top-selling sandwich is our Gluttony – a meat-heavy sandwich with Chicken, meatballs & chorizo with emmenthal, red onion dill pickle and jalapeno, or the Wrath, a spicy mix of meatballs, chorizo & salami with melted cheese, jalapeno & fiery hot sauce. But anything from the Seven Deadly Sins range is popular really.” With so much competition in Brighton, how does the shop manage to do so well. “The food scene is really thriving in Brighton. The New York deli thing gives us a big point of difference, but we also cater a lot of vegetarians and vegans and we’re very much about the lunchtime trade. We’ve built up a big trade in repeat customers, who probably come three or four times a week. I

54 September 2017 SANDWICH & FOOD TO GO NEWS

guess a reasonable price point and our efficiencies also play a part. “To sum up our business - we don’t make sandwiches, we build them! We’re independent with a unique character. All our produce is fresh and made daily on-site in our kitchen. Our sandwiches are dedicated to and made by sandwich lovers. We’ve a good crew of staff who enjoy the buzz of the shop and its position in the heart of Brighton lanes. We also pride ourselves on ensuring no one leaves hungry.” With the new baby back at home, is this going to make life even tougher for his already hectic schedule? It turns out that as well as the two sites, he’s actually starting a new project this month (September) providing a hot kitchen for a pub. “I started the business with my wife, but she’s happy to step out for a time and look after the children for the foreseeable future. As far as I’m concerned, as a chef you get used to working long hours!” Meanwhile, there’s still room for improvement with the existing businesses, he feels. After achieving the consistency with the food he’s been striving for since he took the business over, a weekly sandwich and salad special are now planned, alongside the new pub business. Sounds challenging? “No rest for the wicked,” he laughs, “but it will keep me out of trouble!”


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CHEESE

Strong growth in camembert, brie and goat cheese for sandwiches ACCORDING to NPD CREST research one third of all lunch visits feature sandwiches or wraps as the preferred option. The Out of Home lunch time occasion sees people spending more than they do on eat-out breakfasts. However, the gap is closing fast with breakfasts due to eclipse the average spend. NPD data shows the average bill for an OOH breakfast at 31% higher (£3.30) than it was eight years ago, compared with the average OOH lunch only 6.5% higher over the same period (£4.57 vs £4.29). Breakfast offerings on the high street now rival that available at lunch – a wider choice and earlier openings make for an easy option for timepressed consumers. Sandwiches and wraps provide an easily adaptable food choice and perennial favourite, served hot or cold. One of the most requested and versatile fillings is cheese, whether it’s the richness and depth of a ripe stilton, the light, delicate, melt in the mouth mozzarella, or the savouriness of a tried and trusted Cheddar, figures reveal a massive 16,000 tonnes of cheese is used as a sandwich filling each year in the commercial sandwich market. Continental cheeses in particular are much in demand, a trend evident to Eurilait, one of the UK’s leading distributors of premium quality, continental cheese and dairy produce. James Millward, Managing Director, Eurilait Ltd: “We are seeing strong growth in Camembert and Brie, along with a resurgence in French goat cheese as people want the real thing. Ingredient inclusions such as truffle in Brie have been around for a while in France, but we are now seeing healthy growth of these cheese types in the UK. Food integrity is driving demand. Organic and lactose free are gaining interest and are areas to watch.” The company has also witnessed growth in Feta and Halloumi, soft Italian cheeses and continental blues as consumers are seeking a new experience and experimenting with a variety of flavours.

The trend for strong and robust flavour profiles has seen goat cheese in particular gain popularity over recent years. These range from tangy and full bodied; great for inclusion in cooking, or mild, light and creamy; such as fresh and spreadable goat cheese excellent for inclusion in sandwiches, paninis and wraps. As goat milk has a reduced lactose content and smaller fat globules (compared to cow’s milk) goat milk cheeses are easier to digest, yet still contain vital vitamins, calcium, potassium and phosphorus – essential in a healthy diet and appealing to those opting to reduce lactose in their diet. As part of its expansive portfolio, and offering the ultimate in convenience, Eurilait’s goat cheese is available in an Individually Quick Frozen (IQF) format as slices, discs, cubes or crumb. It is suitable for a multitude of applications and is particularly convenient as a sandwich filling. Made by the award-winning Soignon goat cheese producers, the range benefits from over 100 years of cheese-making experience, heritage and tradition and offers an excellent flavour profile, a soft and creamy texture with a clean, white appearance and a mild, fresh aroma; in a recent blind sampling with the Craft

56 September 2017 SANDWICH & FOOD TO GO NEWS

Guild of Chefs, 62% said they preferred the flavour of Soignon goat cheese, compared to an alternative market leading brand, with many stating it had ‘a better goat flavour’ and was ‘more creamy’ than the competitor. As well as goat, the IQF product portfolio includes well-loved and familiar choices such as brie, camembert, mozzarella and blue cheeses, alongside a variety of other continental options in a myriad of weights and dimensions. The benefits of the IQF range are many - a minimum shelf life of nine months at a temperature of -18°c makes ordering and stock replenishment easy to manage. The taste and texture of the cheese remains identical to fresh and presentation is consistent, control over cost and waste and the consistency of quality in the product make IQF a great benefit to busy operators.


CHEESE

Provenance gives sandwich sales a boost

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oodservice operators looking to drive sandwich sales should cater to growing consumer demand for provenance if they want to see the best results, says Dairygold Food Ingredients UK Ltd (DFI). DFI, one of the UK’s largest and most progressive suppliers of cheese and dairy-based ingredients to the food manufacturing and foodservice sectors, supplies a range of products that can help foodservice operators to keep their sandwich offering fresh. “Sandwiches remain a lunchtime staple, but the type of sandwich fillings that people are looking for has changed in recent times as consumer tastes have evolved,” says Svitlana Binns, Marketing Manager at DFI. “Cheese continues to be a popular sandwich ingredient, but the growing interest in provenance and traceability has led to a shift in the popularity of certain cheeses, with new and exciting flavours coming to the fore, along with cheeses that offer authenticity of flavour and origin.”

customers the reassurance they are seeking with a range produced in the UK that includes Wookey Hole Cave Aged Cheddar, Barber’s, Taw Valley, Davidstow, Cornish Cove and Cornish Cruncher cheddars,” says Svitlana. Available in a number of formats including sliced, diced and grated, the range offers customers the choice, quality and provenance they are seeking. “Other favourites made in the UK using British ingredients include Red Leicester, Wensleydale and Blue Stilton, with the ‘buy local’ and provenance trends making a real impact,” Svitlana adds. When it comes to hard cheeses, Cheddar continues to be popular among those customers with more traditional tastes. DFIs award-winning traditional cheddar range is available in both coloured and white varieties, and are graded into Mild, Medium, Mature and Extra-Mature by specialist cheese graders. Produced from DFIs Leeds

Trends In order to deliver on taste, quality and value, DFI closely monitors trends to continually update its product offering and allow foodservice operators to meet consumer needs. One example of this is DFIs range of Branded Cheddars. “The UK has a strong heritage when it comes to cheese production, and with demand for British cheeses on the rise, we are giving

site – the largest soft cheese manufacturing site in the UK – Soft Cheese is also a key ingredient for foodservice operators and the perfect addition to sandwiches and wraps, offering versatility and giving operators a simple means of providing healthier alternatives that still taste delicious. With consumers more health conscious than ever before, DFI offers a range products with varying fat and salt levels to cater to a spectrum of tastes. From 5% to 29% fat, and 0% to 0.6% salt, the range also includes soft cheeses manufactured with starch (modified or clean label) or without starch. Examples of reduced fat products include 14% Fat White and Coloured Hard Cheese and 3% Fat White Hard Cheese. Exotic flavours When it comes to exciting flavours, research also shows that smoked and spice variants including chilli varieties are performing well, and DFIs Monterey Jack

with Chilli is ideally suited to meet the needs of consumers with an appetite for spice. A buttery mild cheese which gets its zesty kick from a generous addition of chillies and peppers, this cheese is available in blocked, crumbed or sliced formats perfect for sandwiches, wraps, pittas and subs. “Exotic flavour inspiration is coming from world cuisine including Middle Eastern, Korean and Hawaiian influences. Chilli cheeses and cheeses like Edam, Gouda and Emmental work well to meet this demand,” says Svitlana. “Both Edam and Gouda have also proven popular as fillings for hot sandwiches, as food-to-go has become more important to foodservice operators. Coupled with Mozzarella, cheeses that melt well are ideal for hot sandwiches, adding a real point of difference at lunchtime.” For customers looking for smoked varieties, DFI offers a number of different variants of its Smoked Cheddar, including its award-winning Mild Cheddar Cheese which is smoked in an approved dedicated smoker. Other varieties available include English Oak, Spruce, Chestnut, Hickory, Cherry and Applewood smoked, all of which are ideally suited as sandwich fillings when used alone or with other ingredients. “Our advice to foodservice operators is to keep an eye on consumer trends, respond to customer demand and look forward to growing your sandwich sales,” Svitlana concludes.

58 September 2017 SANDWICH & FOOD TO GO NEWS

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CHEESE

Ornua acquisition means a full portfolio of cheese ingredients and products Ornua Ingredients has announced its second expansion in less than two years with the acquisition of F J Need (Foods), the Cheshire-based cheese ingredients company, giving it a full portfolio of cheese ingredients and products for the first time

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ack in January 2016, Ornua, one of the dairy world’s biggest names, announced the merger of The Cheese Warehouse and Meadow Cheese…two of the industry’s leading players, who joined forces to form Ornua Ingredients UK. It was a move that brought together these key players in the ingredients market and reinvigorated their ambitions to be the nation’s No 1 supplier of innovative dairy ingredients and solutions.

Both merging businesses boasted a proud dairy heritage and an enviable track record for award-winning quality and outstanding customer service. But united, they have since pushed ahead with a programme of innovation and NPD that now sets them apart from the competition, allowing Ornua Ingredients UK to offer an even bigger choice – to an even wider market

– in both the food service and food manufacturing sectors. Today, the business works hand-inhand with its partners, taking a leading role in enabling them to excel within their competitive and fast-changing environments. From its two sites in Hereford and North Shropshire, it manufactures and supplies specialist cheese and dairy ingredients, along with a range of dessert products. It also has four dedicated lines for producing every possible variation of grated, diced, shaved and crumbed cheese, with an output in excess of 600 tonnes a week! And at the heart of this impressive production resource is a fully equipped €3million NPD kitchen and newly updated Pilot Plant. Together, these state-of-the-art facilities allow the business to go from knowledge to inspiration, and then from initial development to a full factory scale-up, making it possible for customers to take full advantage of Ornua’s insight to be first to market with important new products. Now, in a move designed to offer even more choice to customers, Ornua Ingredients has announced another expansion with the acquisition of F J Need (Foods), the Cheshire-based cheese ingredients company. Need’s 16,000 tonnes a year output includes grated, diced, block and speciality cheese, but also includes sliced cheese, allowing Ornua Ingredients to offer the full portfolio of cheese ingredients and products for the first time. Kevin Lane, CEO of Ornua, welcomes the benefits this expansion will bring: “The complementary nature

60 September 2017 SANDWICH & FOOD TO GO NEWS

‘The complementary nature of our businesses makes this a strong fit for Ornua and completes another important milestone in our growth as a global supplier of dairy products’ of our businesses makes this a strong fit for Ornua and completes another important milestone in our growth as a global supplier of dairy products.” Ornua – taken from the gaelic Ór Nua or ‘new gold’, was previously known as The Irish Dairy Board and adopted its new name in 2015 as part of Ireland’s dairy industry readying itself for the opportunities presented by the new era without milk quotas.


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SANDWICH DESIGNER 2018

? SANDWICH

Could you be

?

? DESIGNER ? BRITISH

OF THE YEAR 2018

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ollowing on from the success of the 2017 Sandwich Designer of the Year, the competition for 2018 is going to be tough. For 2018 we are working with our sponsors to bring you the most inspiring pallet of key ingredients we’ve ever produced. In all there are six categories this year with some favourites returning, some new ranges from existing sponsors being brought in and new categories being added. HOW DOES IT WORK? The British Sandwich Designer of the Year has six categories, each has a key ingredient which must form the basis of the recipe design. Contestants will be provided samples of each key ingredient and are asked to create a recipe in each category to showcase the key ingredient. They may combine it with other complementary ingredients of their choice, to make a creative, innovative commercially viable and tasty sandwich. Whether you work in a sandwich bar, catering, or a manufacturing environment, now is your chance to win the recognition you deserve by entering the British Sandwich Designer of the Year Award 2018. Entrants will be shortlisted and invited to five regional heats across the UK where they will be asked to create their recipe for our panel of judges. The final competition will take place on May 10th 2018, in the

Nine Kings Suite, at the Lancaster London hotel and will be judged by celebrity chef Theo Randall. There will be six category winners selected, with one of them becoming the Overall Sandwich Designer of the Year, winning a cheque for £500. THE KEY INGREDIENTS Each category in the British Sandwich Designer of the Year Award has a specified sponsor’s product. Contestants are asked to create a recipe in each category to showcase the ingredient, together with other complementary ingredients of their choice, to make a creative, innovative and commercially viable sandwich.

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Sam Browne Foods British Red Tractor, Farm Assured Pulled Cooked Duck category Sam Browne Foods are proud to sponsor the British, Red Tractor Farm Assured Pulled Cooked Duck category. Produced in our BRC Grade AA, further processing facility, this product is available either fresh chilled, or frozen IQF.” Contestants are asked to create a sandwich using Sam Browne Foods Pulled Cook Duck

THE SIX COMPETITION CATEGORIES ARE:

\ Norseland Jarlsberg®, Cheese Category Contestants are asked to create a sandwich recipe using Jarlsberg® cheese. Made to a secret Norwegian recipe using only the purest milk for a smooth, distinctive and rounded taste, this cheese is incredibly versatile and keeps its flavour when melted.

64 September 2017 SANDWICH & FOOD TO GO NEWS

Harvey & Brockless Beetroot and Rosemary Hummus category Harvey & Brockless’ new Beetroot and Rosemary Hummus will form the basis of the recipes created in this category. This vivid magenta hummus is a new addition to the Harvey & Brockless range. Roasted chunks of beetroot give this popular Middle Eastern dip a uniquely British twist and its bright magenta hue gives it stand out vibrant appeal. Entries in this category need to produce a sandwich using the Harvey & Brockless Beetroot and Rosemary Hummus.


SANDWICH DESIGNER 2018

H. Smith Food Group Plc Shredded Chicken category H. Smith Food Group PLC’s IQF Shredded chicken is produced using just chicken, water and salt and is the latest addition to their innovative product range. Specifically developed for the sandwich and snack market in the UK, the product is packed in conveniently sized 2.5kg bags. Contestants in this category are asked to create a sandwich using H.Smith Food Group’s Shredded Chicken.

THE SANDWICH DESIGN REGIONAL HEATS

Newburn Bakehouse Free From category The Warburton Bakers at Newburn Bakehouse have created an artisan range of gluten free products using traditional methods. Newburn Bakehouse’s White Sourdough Artisan Cob is a favourite of discerning bread eaters; the dense texture and unmistakable flavour of sourdough is a perfect complement to many dishes, and makes fantastic leisurely lunches. Contestants are asked to create a sandwich using the Newburn Bakehouse Sourdough Artisan Cob as a carrier, with fillings best suited to the product.

NEWCASTLE HEAT Tuesday 6th March 2018, at 10.30am, at The Food Zone, Greggs PLC, Balliol Park West, Long Benton, Newcastle-uponTyne NE12 8EW NORTH WEST HEAT Wednesday 7th March 2018, at 10.30am, at Frank Roberts & Sons Ltd, Rudheath, Northwich CW9 7RQ MIDLANDS HEAT Tuesday 13th March 2018, at 10.30am, at Dawn Farm Foods, Lodge Way, Lodge Farm Industrial Estate, Northampton NN5 7US SOUTH EAST HEAT Wednesday, 14th March 2018, at 10.30am, at Greencore, 366 Stockley Close, West Drayton UB7 9BL

New York Bakery Croll The Croll is a unique hybrid carrier combining the best features of a croissant and a roll. Inspired by New York coffee shops and bakeries, Croll is perfect for filling with sweet or savoury ingredients and is ready to use once defrosted but is also delicious toasted. It’s a deliciously light pastry but it can hold more filling than a traditional croissant and our recipe means it’s less flaky. This makes Croll a fantastic on the go carrier and easy to prepare. Contestants are asked to create a recipe using this innovative new product.

THE COMPETITION Contestants are asked to create sandwiches in any of their chosen categories using additional ingredients to complement their creations. In the first stage, our judges will be selecting the five best entries in each of the competitions, in the five regions. These finalists will then be invited to take part in the regional heats, at venues around the UK during March 2018. For full competition details please see our website www.sandwich.org.uk

SOUTH WEST HEAT Thursday, 15th March 2018, at 10.30am, at Nisbets t/a Bradshaw, Fourth Way, Avonmouth Bristol BS11 8TB The winners from the regional heats will compete in the final, on 10th May (the same day as the Sammies Awards dinner).

ALL FINALISTS WILL RECEIVE TICKETS TO ATTEND THE DINNER WITH A GUEST.

HOW TO ENTER

Please register your interest by emailing your name, company address and telephone number to sandra@sandwich.org.uk to receive free samples of the nominated sponsors’ products. Full competition details will be sent to you and can be found at www.sandwich.org.uk

www.sandwich.org.uk September 2017 65


AWARDS 2018

AWARDS 2018

Building on Brilliant Organised with support from:

66 September 2017 SANDWICH & FOOD TO GO NEWS


SAMMIES AWARDS 2018

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he Sammies (The British Sandwich Industry Awards) celebrates all that is great and good in the sandwich and food to go industry and The Sammies 2018 have got off to a flying start with many tables already sold for the awards dinner. The awards will recognize excellence, awarding all aspects of the industry from Sandwich Retailer Awards to Food to Go Innovation Awards. The Sammies 2018 will be held in Nine Kings Suite at the Lancaster London Hotel on 10 May. ENTRIES ARE INVITED FOR THE FOLLOWING CATEGORIES:

BSA Sandwich Manufacturer Award Open to BSA accredited manufacturers only. The Sandwich Manufacturer Award recognizes the most impressive and effective initiatives to improve the quality and food safety of sandwich manufacturing. When judging this award factors taken into account will include investment in people and facilities, technical standards, product quality and the overall contribution to elevating and growing the sandwich category.

• HOW TO ENTER – simply visit our website www.sandwich.org.uk and click Awards. Or ring Caron Parry on 01291 636346 or email caron@sandwich.org.uk • Closing date for Sammies Awards entries is 1ST MARCH 2018. • The Award Qualifying Period is 1ST MARCH 2017 – 28TH FEBRUARY 2018 •

@BritSandwich

@LoveSarnies #Sammies18

• CONFIDENTIALITY: All entries for the BSA Awards will be treated in strict confidence and all judges will be bound by confidentiality agreements

Judges require a description of the effort made to tailor the offering for the en-route sector with evidence showing how the business has adapted to operate in this sector, including product range, systems and marketing.

Sandwich Multiple Retailer Award To be considered for this award, a multiple retailer must show that it has done the most to develop its sandwich business, to include marketing, innovation, packaging, product quality, sales growth and market share. Independent data is used in judging the business performance during the qualifying period.

BSA Technical Award Technologists are at the forefront of the work to advance systems and working practices across the sandwich industry, including improving environmental standards/practices. This award is open to all BSA members including suppliers, retailers and manufacturers and may be entered by an individual or a team.

Sandwich Convenience Retailer Award Designed to recognise the retailer that has done the most to develop its sandwich business taking into account, marketing, innovation, packaging, product quality, sales growth and market share. Independent data is used in judging this award.

En-Route Sandwich Retailer Award For all retailers (regardless of size and scale) who provide sandwiches within the travel sector, including forecourt, stations, airports, on-board trains or airlines at roadside locations.

Workplace and Catering Sandwich Retailer Award Recognising excellence and progress amongst those providing sandwiches in a workplace environment whether contract catering, on-site retailing or delivery. The judges will take account of the general approach, range, presentation, innovation, sales growth and marketing activity used to promote the business.

Chain Sandwich Retailer Award Championing those in the sector (with 10 or more outlets) whose core business is the sale of sandwiches whether made to order, pre-packed on site, or bought-in pre-packed from a central commissary and who are driving the business forward and achieving the most impressive development in the qualifying period. Those entering this award must have a Food Hygiene Rating of at least 4. All chains are considered although businesses are encouraged to submit data to assist with the decision process. The Award will be sub-divided into four sub categories: • Bakery Chain • Café • Café In-store • Specialist Sandwich Bar Chain

The Sandwich Marketing Award This award is specifically to recognize creativity in the industry, showcasing where marketing helps deliver business success. Entrants should state the activity, how it worked and the success of the campaign/activity. Supporting material, such as POS/photographic examples can be submitted with the entries. This award is judged by an independent expert marketing judging panel. Wine at this year’s Sammies Awards is sponsored by:

www.sandwich.org.uk September 2017 67


SAMMIES AWARDS 2018 Programme sponsored by:

Independent Sandwich Retailer Award The Independent Sandwich Retailer Award is for businesses with nine outlets or fewer and have a Food Hygiene Rating of at least 4. Independent judges will visit and evaluate factors such as presentation, atmosphere, facilities, cleanliness and product range as well as innovation and customer service. The Award will be sub-divided into four categories: • Independent Bakery Sandwich Retailer • Independent Café Sandwich Retailer • Best New Independent • Independent Sandwich Shop A gold award will be presented to the winner of each of the four categories who will receive considerable local PR coverage. The winners in each category will also receive two free tickets to attend the awards dinner. Out of the four winners, an overall independent winner will be chosen and will receive the award on stage at the dinner.

New Sandwich Product Award Specifically aimed at products launched during the award period, namely 1st March 2017 to 28th February 2018, including ingredients, equipment and associated products. The award will be divided into sub categories: • Food Ingredient • Packaging/ Equipment

New Sandwich Award The New Sandwich of the Year Award is seeking new pre-packed sandwiches (not a range) which have been successfully launched in a retail or catering environment within the award qualifying period. Entries can be made in the following three categories: • Hot Eat Sandwich • Promotional/Seasonal • Innovative A winner will be chosen from each category and the three category winners will be blind judged by a panel of industry experts to choose an overall winner, which will be announced at the awards dinner.

The British Sandwich Industry Award Presented on merit to a business or individual who the BSA Management Committee consider deserves recognition for the work they do to advance the UK sandwich and food to go markets. This is an occasional award presented by the Chairman of the Association. Members may put forward suggestions for consideration by 1st March 2018. Sammies Awards 2018 Supported by

Food to Go Retailer Award The Food to Go Retailer Award is presented to the retailer considered to have done the most to develop and promote its food-to-go range (excluding sandwiches). The award is open to retailers where the food-to-go range is one of many different food categories on sale.

Food to Go Manufacturer Award The Food to Go Manufacturer Award seeks to recognise the overall contribution made to elevate and grow the food-to-go category over the qualifying period. Entries should clearly state why the business should win this award, including evidence of business performance, ranges developed within the operation aimed at food-to-go market retailers, evidence of activity used to grow and promote the business and marketing activity.

Food to Go Innovation Award The Food to Go Innovation Award aims to encourage the development of new products for the food-to-go market and will be subdivided into two categories: • Product Category (ingredients etc) • Equipment/Packaging Category Entries must have been introduced to the market within the award qualifying period. Sammies Awards 2018 Supported by

68 September 2017 SANDWICH & FOOD TO GO NEWS


NEWS

Join us for the Café Life Awards at the lunch! show Gethin Ethans checks out the latest BSA developments WASTE The BSA’s Waste Group has been very active on the topic of waste packaging. We’ve researched, discussed and visited many leading professionals in the field and teamed up with the Foodservice Packaging Association in our latest project to create this concise infographic. Nine out of ten local authorities confirm that a used sandwich box (the traditional wedge shape cardboard triangle with a plastic window) is fine to include in your recycling bin. OPRL - the On-Pack Recycling Label people have certified the packs and approve of the use of their logo. The pack itself has been reduced in thickness over time, so much so that hundreds of thousands fewer trees are cut down each year. But packaging

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is a very contentious issue among consumers. BSA members can access this infographic along with more

THEO RANDALL AT LUNCH!

We’ll be launching the 2018 Sammies again at the show and many previous winners will be exhibiting. Come and join us as we celebrate all that is great in sandwiches & food to go. We’re also delighted to be hosting a live Q&A with our favourite celebrity chef, Theo Randall at lunch! this year. Join us in Keynote Theatre 1 as we open the show at 10.15am on Day 1. Over the last five years celebrity chef and award-winning restaurateur Theo Randall has become head judge at the Sammies and the Café Life awards, essentially sampling every sandwich created and entered by those

information about packaging on our website – www.sandwich.org.uk All the material is freely available to members

at the forefront of the multiple and independent food to go marketplace. Here he exclusively talks about the sandwich and food to go industry revealing why innovation is the key to growing this vibrant sector. Then, join Theo and The Café Life Awards from 11am in our exclusive BSA Hospitality Suite upstairs (South Gallery Room 8) for a drinks reception to celebrate the 10th anniversary of lunch! and the start of the Café Life Awards Live Finals. For your personal invitation and log in to attend the show, just email pam@sandwich.org.uk

70 September 2017 SANDWICH & FOOD TO GO NEWS

to use in their own campaigns/messaging and additional support is available by emailing gethin@sandwich.org.uk


Small…but perfectly formed Ornua’s IQF technology makes a big, big difference to shelf-life and cost By perfecting the art of individually quick-freezing even the smallest pieces of cheese, we’ve made it easy for you to select the exact amount you need…every time. So now it’s more cost-effective than ever to choose a deliciously free-flowing cheese that improves performance – straight from the fridge – and eliminates all waste. Perfect portion control, a 12 month shelf-life, and freshness frozen in. Ornua IQF technology. Insightful, innovative and perfect when you need smaller, more controllable volumes. Simple…when you know how.

Innovation tastes like this

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Hazel Park, Dymock Road,

ornuaingredientsuk.com

Ledbury, Herefordshire,

+44 ( 0 ) 1531 631 300

HR8 2JQ

enquiries.ledbury@ornua.com


PROFILE

R

emember the juice bar craze of a few years back? There was a time when you could hardly walk down a high street without hearing the sound of blenders going at full throttle. Those days are long gone: many solo juicers went bust as customers increasingly demanded a good combined food and juice offer, proving a step too far for those unable to adapt. Crussh is the best of the survivors, with a great food offer ranging from protein and health pots, super salad boxes and wheatgrass shots now built around its core range. Aimed like POD and Abokado at health and wellness, ‘functional’ is now the name of the game for the operation with customers looking for pick-me-up’s, health remedies, energy boosts and low-carbs (of course), as well as great tasting products. The ranges are very much on trend - recent additions have included a

new classy vegan range for instance and there’s been a raft of other new products and relaunches in the last 12 months. Following the injection of private equity a couple of years ago, it’s clear that the company is now looking to be up there with the big boys in terms

72 September 2017 SANDWICH & FOOD TO GO NEWS


PROFILE

Crussh adapts to the paradigm shift

of numbers, and it’s hiring some big names from the food to go industry to take it there. The appointment of Benugo’s former MD Shane Kavanagh last April as CEO has been the company’s plainest statement of intent to compete at the highest level. Meanwhile, the developer behind their new food ranges is James Kidman, formerly NPD manager with Greencore (previous work included the Waitrose food to go range), and he’s already making his mark. There are now 30 stores in London and the company is building an excellent reputation as an innovator and leader in healthy eating. All its raw fruit & vegetable juices are freshly pressed, smoothies are blended-toorder, and their extensive range of ‘fit food’ is handmade every day in Crussh’s own kitchen. “We’re really a three-part business now,” says Shane Kavanagh. “We started as a raw juice business in 1988

Crussh’s new partnerships with Sainsbury’s and Debenhams could give the company a route to national expansion if all goes well. One way or another, it’s only a question of time … Simon Ambrose talks to CEO Shane Kavanagh, Benugo’s ex-MD

– Jamie is still a major shareholder. We were ahead of the curve on getting into healthy food, and that has evolved over the years into what we now call fit food – it’s quite functional, but designed to taste great. If you’re looking for something that’s gluten free, vegetarian, vegan, refined sugar free, or has natural proteins then we’ve got it. “Then the third part has been our smart coffee offer which has been fairly recent – in the last year we’ve moved the estate to fully manual machines. Compared to POD we’re much more grab and go and we fit into much smaller spaces. Their strength is in hot food, whereas our heartland is our core juice offer. “Our health pots are one of the biggest selling ranges, with a low price point at £2.75 to £3.50, ranging from vegan and vegetarian to protein categories (great for gym-bunnies). Then our super-salad boxes are really functional and good for you. We’ve

www.sandwich.org.uk September 2017 73


recently created a range of dessert pots and we offer cold-pressed drinks and really good hot food such as hot pots and stews with a big relaunch planned for the winter. Our snacks include things like energy balls.” Tellingly, the traditional wedge sandwich has bitten the dust here, dropped because of low sales, although it’s been retained at a couple of the stores such as Olympia, where customer volumes are higher. “Sales of sandwiches have just been declining at a high rate because of the issues around bread, and have been completely overtaken by other lines such as our wraps, which are lighter, or our spelt sourdough toasties, which are a big part of our mix,” said Shane. This brave new low-carb world also has a new classy style, as evidenced at the New Road, London store, where we met - one of the most recent openings. It’s light and airy, stylish with lots of post-industrial copper pipe on ceilings and walls, and in keeping with the ethos, has a green living wall in one part of the shop. “We’ve done a lot work on how we communicate with our customers. Not only making sure we get their feedback, but also that we live up to our ‘easier’ philosophy. The result of this is a total re-design of our stores. Our new look is quite dramatically different from our existing aesthetic. We’ve designed everything from a customer’s perspective. For example,

making sure our stores flow better for our customers and making the physical environment a place customers want to hang out. “Our new look is very light and colourful. Our current store layout can be quite confusing and doesn’t show off the freshness of our produce. It is a lot more intuitive and shows off our produce, as well as our brand philosophy of ‘healthier’, with a living wall. Ergonomically it’s much better too, with colourful furniture and hardwood floors. Finally, we are installing larger fridges to make it easier for customers to see what we have on offer.” With Shane Kavanagh at the helm the rate of expansion is starting to quicken and with a number of partnership trials happening at the moment it’s not difficult to figure out that national expansion is likely to be on the horizon soon, although there’s still plenty of room for expansion in the capital yet. They’re no stranger to partnerships in a small way – they have three units with Light Centre - but new recent trial ventures with both Debenhams and now Sainsbury’s, may have indicated that partnerships offer the way forward to break out of London. If they do crack it, they will be the first of the London ‘health’ triumvirate (Pod and Abokado) to break out of the city. One senses almost that each is waiting for the other.

“We will definitely move outside London at some stage and many cities are super-cosmopolitan now. I’m convinced that people in Leeds or wherever want to be healthy as anyone else,” added Shane, as we sat down on one of their comfortable sofas in a quietish corner of the room and downed a couple of their healthy green energy shots. “It could either be a disaster or you could find yourself in a sweet spot without being up against your usual competitors. There is still room to expand on solus sites in London and there are certainly opportunities, but it can be tough and very competitive and it feels kind of lonely! But we’re not desperate to move out. We are in the good position of being quite flexible and agile and able to do different things so wherever the opportunity is, we will do a bit more or a bit less. “The Sainsbury’s partnership has been really interesting for us and it’s looking really promising. It’s Crussh distilled, as we’ve shrunk the size down a bit. Sainsbury’s has a great food to go range but there was a bit they didn’t reach, so we’ve created a range that doesn’t conflict with anything they do. We had some fears initially that they might have ‘crushed’ us, but they’ve been great and really just let us get on with it. “Companies like Sainsbury’s have space available and they’re looking for something that will make a difference. They have 28m customers a week so it’s a great opportunity for us. There are also some more partnerships we’re working on in the background and it’s probably how we’re going to grow in the foreseeable future.” The Debenhams partnership is bigger in terms of the allocated size, being fully plated with a 100 covers, slightly more premium and a little more expansive. “What’s interesting now is that these organisations are willing to undertake these trials,” he adds. So what’s it like going from a company like Benugo to a relative minnow, albeit a fast-expanding one, I ask? “Benugo was an amazing experience for me. When I joined there was about 50 people, and when I left there were 3,000. But it’s great to get back to a smaller business.” So what’s the biggest challenge? “I think it’s really convincing people that we’re not just juice, but we’re about

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PROFILE

74 September 2017 SANDWICH & FOOD TO GO NEWS

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PROFILE juice, food and coffee and all the other things.” Interestingly, and presumably a little scarily in terms of the relentless pace, they actually work to five seasons a year – spring, summer, autumn and winter and the detox period in January, “a really important time for us.” They’ve actually launched something like 70 new products already this year - including the relaunch of all the salads, wraps, health pots and drinks range. “There’s a balance of people who want consistency like a great chicken salad but there’s also increasingly a Millennial audience who want new things and we cater for both,” he adds. Lest you get an impression that it’s all been plain sailing, it’s actually been really hard competing in the current environment. “It’s really hard – incredibly tough. In all my years in the industry it’s never been as challenging as this sort of competitive landscape, with additional elements such as rates, minimum wage and so on. “But it’s never been so exciting because it feels like the paradigm is shifting: we’ve had a set formula for some time in the industry, but now with this difficult set of circumstances everyone needs to change and be agile. We’re quite enjoying the experience of moving quickly and making something interesting.

“Take delivery, for example, which is already a significant business for us, and we’re just testing a new app at the moment. In the last year we’ve piloted Deliveroo, Uber, Amazon, Meal Pal, Meal Fix and our own on-line ordering platform and we’re now launching our own app. “It’s a matter of finding out what works. A couple of years ago just one of those would have been a big thing; it’s just a question of finding what works and pushing ahead. The app will give us loyalty and we have

76 September 2017 SANDWICH & FOOD TO GO NEWS

a huge number of loyal customers. We just haven’t got a way to talk to them, so this could be the solution. If customers come to us four days a week instead of three that would be transformative.” One slightly daft question I have to ask follows on from my recent interview with Abokado founder Mark Lilley, who has been at pains to introduce healthy activities for management and staff – after all, staff represent the health and wellness side of things. So, does he have a similar regime? “I’m probably the least healthy in our office – but we had a step challenge in January when everyone had to record their steps – it was insanely competitive. No-one got the tube. “But we’re definitely not judgemental with staff – we’re not just for the superfit and superhealthy with our customers, and that goes for the staff as well.” What about recruitment? It seems that Brexit is an issue already. “Historically recruitment has been quite easy for us –staff are interested in what we do and they like the free food, but Brexit has been quite upsetting for them. “It’s very sad that people feel less welcome than they did. Wages are going up as a result and we’re now looking at ways to look after our staff in additional ways, as well it being a great place to work.”


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AROUND THE TRADE Lomond launches new DIY sandwich ranges SCOTLAND-based food wholesaler Lomond has launched two ‘make it yourself’ sandwich ranges targeted at convenience retailers, called Eat Around the World and Most Wanted. The Eat Around the World range includes 14 different sandwich options, including The Aussie, The Cuban, Mexican Chicken, and Posh Bacon & Egg. The Most Wanted range consists of 15 baguette varieties, including Tuna Mayo, Gammon & Cheddar Ploughmans, Salami & Emmental Cheese, and Firecracker Chicken with Rocket. Both ranges come with a step-by-step guide on how to assemble the sandwiches, including images and nutritional and allergen information. Sam Henderson, founder of Lomond, said: “These sandwich ranges are ideal for retailers and caterers looking to appeal to new customers, as well as offering a value alternative to some of the options on the high street.” The Eat Around the World variants retail at £3.75 and Most Wanted baguettes retail at £2.75.

Just Egg launches ‘perfect’ poached egg JUST Egg Chilled Foods has added to its premium egg product collection with a line of free-range, poached eggs – reckoned to be the first British manufactured product of its kind. The eggs are prepared and packed to ensure optimum freshness and to preserve flavour, delivering “the most superior product on the market to-date”, and aimed at the food to go, hotel, restaurant and cafe markets. Available in easy to peel, simple to remove packaging, Just Egg’s poached eggs are less likely to get damaged when served and so will look, as well as taste, the very best, says the company. Managing director of Just Egg Chilled Foods, Pankaj Pancholi is delighted to finally bring this product to market: “The poached egg is a high protein, healthy option and a staple of the British diet and it’s been our ultimate aim for some time to innovate with the supply of this product. “We wanted to ensure that our poached eggs are nothing less than a perfect offering that will provide customers with the freshest, tastiest version of their favourite meal or snack.

“We’ve researched and invested to this end and we’re thrilled to be able to present a 100 per cent British product that is produced and packaged to provide the highest quality.” Great served as part of the full English breakfast, the eggs are also the ideal shape for toast, buns and muffins. They can be prepared in two to four minutes, depending on each customer’s taste, and are offered in boxes of 12 or 24. As well as free range, the poached eggs are also available from enriched cage hens. As a leading manufacturer of hard boiled eggs and egg mayonnaise, Just Egg supplies the UK’s leading supermarkets and retailers. www.justegg.co.uk Tel: 01162 742 822

Waitrose appoints Director of Food Service WAITROSE has appointed Simon Burdess as its first Director of Food Service, following the recent expansion of its food to go and casual dining activities. In recent years Waitrose has been putting greater focus on the fastgrowing food-to-go / hospitality market in an effort to make its larger stores more attractive places to shop. The chain already has over 120 cafes in its stores, along with bakery grazing areas, wine bars, and Sushi Daily counters. Sales growth in this part of its business was running at over 7% last year. Simon, who will join the business this month (September), is currently Vice President, Restaurants and Bars,

with InterContinental Hotels Group (IHG®) He also has 20 years’ experience in the retail industry, having previously been Commercial Director for Fortnum and Mason, and various commercial roles at Marks & Spencer, including as Category Manager for in store hospitality. Ben Stimson, Retail Director at Waitrose, said: “We want our shops to be places where customers will feel excited by and inspired by food - and evolving our food service offer is vital in achieving this. Simon brings a wealth of experience which will be invaluable in ensuring our hospitality makes our shops dynamic and vibrant places to visit.”

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r o f s u n i o J

Joint Technical Group Forum Hosted by: Bradgate Bakery, Ashton Green Site, 5 Bennion Road, Beaumont Leys, Leics LE4 2AD Thursday 12th October 2017 at 11.00am AGENDA 1. 10.30 - Registration and coffee 2. 11.00 - Welcome by Bradgate Bakery 3. 11.15am - Biocides in Listeria Control Positive Regulation & Best Practice - Kaarin Goodburn, Director and Secretary General, Chilled Food Association EU reviews of the use of biocides are impacting on the availability of effective disinfectants and sanitisers vital to assure food hygiene throughout the food chain. The European Commission is reviewing regulation of the traces of biocides in foodstuffs. The presence of a trace of biocide does not indicate that there is any risk to human health. Methods of assessing efficacy of biocidal actives are changing, which will impact on the apparent efficacy of biocides on the market. Concerns have been expressed repeatedly in UK official reports that clear guidance on cleaning and disinfection needs to be made available to enforcers and smaller businesses to ensure that it is being carried out properly. The UK’s Food & Biocides Industry Group (FBIG, www.chilledfood.org/FBIG) has stressed to both UK authorities and the EC the need to maintain an adequate range of effective biocides and cleaning agents, to ensure that food safety remains the key driver for any recommendations to set Maximum Residue Levels (MRLs) and not to compromise food safety through increased microbiological risk. It has also produced biocides usage guidance. This presentation will look at the role biocides play in assuring food safety, biocides regulation activity and what needs to be done to protect food safety while setting practicable MRLs.

4. 11.45am - Metagenomics – A new culture independent method to generate a microbial profile of food Greg Jones, Microbiologist, Campden BRI 5. 12.15pm - “Food Crime. The threat and the response” – presentation by Gavan Wafer, Head of Intelligence at the National Food Crime Unit. Established as part of the Elliott report into the integrity of food supply chains the NFCU’s aim is to identify serious dishonesty within food supply chains in order to instigate action by others capable of addressing it. Gavan will address why food crime matters, the threat and response to it. 6. 12.45pm Lunch 7. 1.45pm - IntelliFor - Sales Forecasting Decision Support System - presented by Mr. Lakhvir Singh and Ms Maria Veligrantaki, Centre for Factories of the Future (C4FF) This presentation will explain the features of IntelliFor software, how it can help any company with their decision making in regards to Demand and Sales Forecasting, highlighting the suite of advanced forecasting techniques, as well as a number of novel features and functionalities to support the forecasting process, and what makes it different from other forecasting.

It is intended that the meeting will finish at approximately 2.30pm

Attendance is FREE and lunch will be provided

for full manufacturing, supplier and retail member attending (one per company) To book your place please email pam@sandwich.org.uk

Telephone: 01291 636341 www.sandwich.org.uk September 2017 79


TECHNOLOGY

Greggs reaches milestone on digital transformation journey F ood-on-the-go retailer Greggs has launched a new phase in its £25m multi-year business transformation programme in conjunction with enterprise technology company Keytree. This latest phase sees the extensive engagement of both Greggs’ shop and regional management teams in maximising the efficiency and profitability of the shop network to reduce wastage and improve product availability. The project began in 2014 when SAP’s Business Suite on HANA was selected as the ERP basis of a comprehensive transformation to enable Greggs to dominate the foodon-the-go market. Then in 2015 Greggs began the implementation of the latest release of SAP IS-Retail technology to improve stock forecasting and replenishment, including a completely re-designed shop user interface (UI). It is said to have been a resounding success, with more than 1,500 shops already converted to the new technology and training delivered to more than 16,000 staff through SuccessFactors Learning Management System. At that point, Keytree was engaged as the SAP Systems Integrator overseeing and implementing multiple deployments over the last three years. This has included a complete finance systems implementation and new procurement capabilities. There’s also been the implementation of Greggs’ Customer Interaction Centre, cloud-based Learning and Development technology SuccessFactors, cloud–based recruitment technology SuccessFactors and Source to Contract requirements using Ariba solutions, and more recently the SAP forecast and replenishment solution. On making the announcement, Roger Whiteside, chief executive, Greggs commented: “We have made huge progress as we transform and centralise the business. We are

investing over £25 million in processes and systems that will enable us to compete more effectively in the fastmoving food-on-the-go market. We have already seen substantial change throughout our estate as we simplify operations to deliver great tasting food and a great retail experience.” James Holmes, Programme Manager for SAP Transformation at Greggs, added: “This project has always been ambitious with so many outlets to be brought onto the system, at a rate of around 100 shops every week. “Hitting the 1,500 shop landmark is a real achievement for us. Despite the scope and size of this transformation, we have already

80 September 2017 SANDWICH & FOOD TO GO NEWS

seen encouraging results across the programme and this gives us great confidence to continue working with Keytree on the deployment of the next phase of the programme, looking at production and warehousing in our supply chain.” Andrew Miller, Keytree director, said: “This latest deployment has yielded further significant results for Greggs and really demonstrates how technology can support transforming a business. Shop-by-shop improvements of product availability and waste has a significant impact across the estate, which leads to big improvements for Greggs overall – a great example of cutting edge technology and true collaboration”.


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I would like to thank your team and yourself for an excellent association which truly cares for its members. Michael Curley. The Buffet Shop Ltd. Helensburgh

To advertise call Paul Steer on 01291 636342 September 2017 81


INSIGHT

Differentiate or decline! How food to go companies can thrive in this supercharged marketplace

Differentiation is the most emotionally engaging weapon Food to Go companies have at their disposal in the current supercharged market. Rob Isles, Adelie Foods’ former Group Innovations & Marketing Director, and now founder and Managing Director of Visionise, spells out the options

T

he seismic changes that have shaken our Food & Drink Industry over recent years have created three fascinating prevailing forces. Firstly, there’s a new order of influence - where the once unfashionable foodservice sector is now beating Multiple Retailers to the younger spend, where on-line and food delivery models are accelerating ahead of more traditional channels Secondly, there’s an unprecedented state of expectation from a superopinionated consumer with ready access to platforms of expression. Finally, there’s a heightened competitive dynamic where the dreaded middle ground is increasingly squeezed by exciting premium startups and the big scale commodity pricing set by the main chains. The large supermarkets have all reduced much valued space on their shelves by challenging and targeting big brands like never before, while new start-ups not only continue

to bring fresh ideas to the marketplace, disrupting the risk-averse status quo, but also new de-formalised business behaviour that plays out well with Millennial buyers. All the signs are that this new competitive dynamic will evolve further in the coming months. Recent softening of consumption growth in the previously resilient Waitrose and M&S and the challenges facing certain models within the thriving Casual Dining sector like Byron and Burger and Lobster are impact examples of these prevailing forces and a signal that there’s no room for complacency out there.

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SO HOW HAS THE FOOD TO GO SECTOR FARED WITHIN ALL THIS? Well, we know that other categories, as defined by the big share of trade data available from Kantar and the like, have all struggled for volume growth (last year all the main food commodity categories like Meat, Dairy and Produce declined) whilst Food to Go has continued to flourish (sandwiches +3.8%-salads +5.1% and sushi +12%), underpinned by the two major forever trends of Convenience and Health. Realistically, it’s going to have to take a direct hit from a North Korean missile to end our desire for convenience solutions in our busy lives. We are spending more and more time and money eating out of our homes and on the move, with the younger generations X & Z ( under 35s) feeding the pace of this inexorable demand. The convenience mega trend perfectly lends itself to Food to Go (the main factor behind its birth) and smart manufacturers and retailers keep finding new and

exciting solutions to win over those ever-demanding consumers. The rapid growth of Uber eats and Deliveroo bear testament to this. With 1/3 Britons now buying food from a health mindset (BBC), Food to Go is also well placed to benefit even further from the health mega-trend that is increasingly dominating our shopping needs. Health has always been a complex category because it can’t be defined through single product solutions - we know it’s much more than ranges of reduced calorie and fat replicas of the most popular sandwich combos - (a fact that took the supermarkets too long to recognize). No, health works on so many diverse consumer needs and expectations, as much emotional as practical, that a more sophisticated and flexible approach is required. Smaller, more inventive and intuitive brands seem to be better placed to tap into what consumers want in this area, as they are unrestricted by the


INSIGHT

big corporate strategies and standards that big supermarkets continue to pursue. Despite the continued success of Food to Go and the latest news that the convenience channel, including the multiple chains owned by Tesco and Sainsbury’s saw growth in the 12 months to March 2017(IRI) of 5%, the supercharged state of competition will not guarantee growth for the complacent and the market is likely to see further significant change as it seeks to meet more discerning consumer expectations. OPPORTUNITY GAPS There remain many opportunity gaps in the market for innovative suppliers. Outside London our major cities still don’t offer the selection of great tasting and nutritious food solutions that consumers are seeking. A recent fresh food delivery start up in Leeds called LeanLunch paints that picture well. “I started Lean Lunch to solve the problem of sourcing nutritious, tasty

lunches, which to me never felt convenient or genuine enough. We spent 12 months testing the market and from the results made (500) the decision to align our offering to companies’ health & wellbeing strategies which is a growing area. Having healthier employees that eat well at work makes obvious sense but employers lack a practical solution. We provide that with an online delivery service so their employees can easily access nutritious lunches every day,” says Sat Mann, founder of LeanLunch. As innovative food companies continue to evolve and spread to our towns and cities outside the capital, the Food to Go landscape is fast becoming segmented into 2 main types: 1. Core Convenient - big established chains like Starbucks, Tesco and WH Smith - offering an on the move convenient food solution as we travel around and seek sustenance. The convenience chains within the ‘Mults’ like

I would like to thank your team and yourself for an excellent association which truly cares for its members.

Michael Curley. The Buffet Shop Ltd. Helensburgh

www.sandwich.org.uk September 2017 83


INSIGHT Little Waitrose and Sainsbury’s Local also fit here. This is all about place and availability rather than inspiration and point of difference. Their ranges are usually restricted by a reliance on their big box retailing strategies and as yet don’t seem to have independent autonomy for localised innovation and ranging. 2. Niche Inspiring - small, entrepreneurial brands and operators that offer something truly different and usually premium. They successfully tap into the need for something meaningful especially for Millennials; they can be flexible and creative and build powerful consumer relationships through clever digital marketing. It is increasingly more difficult for large out of town supermarkets to engage young consumers in the same way as the smaller brands. Despite the continued efforts of talented development teams, selling Food to Go in the same way as chilled grocery lines lacks the equivalent level of inspiration and the range becomes a mere service solution. We may see the emergence of a deliberate convenience-led strategy by some ‘mults’ going forward as the volume metrics shift to the smaller store formats. You see this problem already in some Independents and symbol outlets where the Food To Go fixture is simply a convenient bolt on and will drift and die as other food to go competitors with more exciting points of difference come to the fore. Two other factors are also worth considering in this equation. Firstly, the changing horizon of business evolution: no one

had forecast milestones like the discounter share, or that the uptake of food delivery solutions would foreshorten ahead of expectation change is happening quicker than most established businesses have been prepared for. Secondly, the evidence of dramatic paradigm shifts in the Industry over the last 10 years provide valuable case studies for a need for course correction for companies wanting to grow: packaging evolution in sandwiches, craft beer dominance and the emergence of casual dining are all great examples. CHALLENGING LANDSCAPE So what do food to go businesses have to do to thrive in this challenging landscape? Client and consumer research conducted by Visionise over the last 18 months has highlighted that “ differentiation” (making your business or brand proposition stand out from its competitors) is the most emotionally engaging weapon Food to Go companies have at their disposal. Of course, differentiation no longer means having a red rather than blue pack design - it’s a lot more sophisticated these days. We have highlighted the seven most relevant sources of differentiation that we believe businesses and brands need to leverage to win in this supercharged state of competition.

84 September 2017 SANDWICH & FOOD TO GO NEWS

1. Know your Stuff - be the brand or manufacturer that knows the market best, knows their products and can passionately share their features and benefits with all audiences, from buyers to consumers. 2. What’s your Vision? Don’t be afraid of sharing your 3-5 year visio. Having a longterm goal with a purpose helps give you authority compared to transactional businesses that are solely focused on the short term wins. It also shows confidence and sustainability. 3. True Innovation: tweaks here and there, or EPD as its known, are no longer enough to inspire new consumers or demanding customers. Building a bold pipeline of adjacent and transformational innovation ideas, with a heavy focus on convenience and health, can put you at least six months ahead of the competition 4. Packaging power - never has this been more true. To really stand out you need to partner with the smartest packaging companies and ensure you get first sight of their innovation. Environmental issues are playing an increasing role alongside traditional design and function, especially amongst Millennials. 5. Consumer Needs: make sure you know these inside out. Ensure that

you strive to meet these needs through every offer -you’ll be surprised how many businesses do not put consumers at the heart of their Food to Go proposition. Build on the macro forever needs of convenience and health and define, preferably through research, your own bespoke suite of needs for your business or brand. 6. Always super-engage: you will never stand out if you present your ideas and products - be they brand or own label - in a mainstream way. Use your behaviour to differentiate and become memorable for doing things differently; digital tools and creative imagery are two ways of showcasing this. 7. FAPA-businesses that are fast-accurate-pro-active and authentic are the ones that will continue to thrive in this new more challenging world. One thing is guaranteed from the Food to Go sector as we look towards 2020: we consumers will have the benefit of more choice of fantastic fresh and healthy food in and outside of London -even if it may cost us a bit more money. Bring it on! Rob Iles rob@visionise.co.uk 08970 089803 Rob is the founder and Managing Director of Visionise, a management consultancy he set up in 2011, that specialises in helping food and drink manufacturers differentiate from the middle ground. He was previously the Group Innovations & Marketing Director of Adelie Foods where he launched the Food to Go brand Urban Eat. He is a regular judge of the prestigious Q awards.


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Mission Foods steps up the pace on innovation as Kim Hartley takes up the development reins Mission Foods is back on a ‘foodie’ footing, with the launch of a new range of street-food/health/ wellness based products, and another raft of innovation scheduled next year, with Kim Hartley (ex-2 Sisters) now in the development kitchen. Simon Ambrose investigates

W

raps and flatbread brand leader Mission Foods has upped a gear on the development side as it keeps pace with the fast-growing food to go sector and health/wellness and bread avoidance trends. First up is a new range of products designed to help outlets keep up with current and future developments. Known for its Mexican roots and authenticity, the company is launching the new products as part of a new

street food collection including Street Tacos, Taco Shells, Italian-inspired virgin olive oil-based Piadinas, Chapattis and flavoured tortilla wraps such as Smoked Paprika, Harissa and Jalapeno. But there’s even more to come next year, with Kim Hartley, previously a development chef at 2 Sisters Food Group and last year’s Sandwich Designer of the Year, taking over the creative helm as business development chef in April this year.

86 September 2017 SANDWICH & FOOD TO GO NEWS

It’s part of a new ethos taking the foodservice side of the business back to a ‘foodie’ footing again, an element which had been previously partly lost, by its own admission. Clearly the company won’t be drawn on the next big raft of development, but flavoured wraps are likely to continue to figure strongly. “One in four tortillas eaten globally are Mission products currently and that’s just the plain ones,” says Kim. “We’re now looking at what we can do with all these exciting new


HOT FOODS flavours with the launch in around 18 months’ time. This really is an exciting journey for us. We’ve got some fantastic ideas, so watch this space.” The new range has been influenced by flavours from across the globe, whilst the new Sourdough & Ancient Grain tortillas cater for the growing number of people looking for healthier menu choices. Natasha Bailey, Head of Out of Home Sales at Mission Foods, comments: “We’re seeing street food as a massive emerging trend and that plays to our strengths of authenticity, being a Mexican company. “As we look ahead to growing trends that are set to continue influencing UK menus, there are a huge number of opportunities for wraps and flatbreads. Street food and food to go are key areas for us, and the demand for healthier choices shows no sign of slowing down. It’s a really exciting time for the out of home market and as such, we need to adapt our range accordingly. As a food company, we are proud of our Mexican heritage and want to deliver authentic products, but moving into other territories is also a natural progression for us.” Whilst Mexican has been popular in the UK for some time, and dishes on menus are seeing an increase of +6%, more authentic dishes are gaining momentum as street food vendors make a whole host of cuisines more accessible. MCA data highlights that over a quarter of industry influencers say street food is one of the most important trends affecting menus; whilst a third say it will be the third fastest growing trading format over the next three to five years. Mission Foods’ new range, says the company, will inspire chefs to take learnings from street markets and vendors, helping them create a range of dishes from around the globe. Street tacos and flavoured wraps can hold fillings inspired by growing cuisines such as South American, South East Asian and contemporary Indian. Street food also has strong links with healthier options – dishes are often made to order with fresh ingredients which appeals to the growing number of health-conscious consumers. 43% of chefs say healthier eating is the most important trend affecting menus, so operators can use the new Sourdough & Ancient

Grain tortillas as an alternative base and incorporate lean meats such as chicken or turkey to fill street tacos or flavoured wraps. Burritos have been named as a menu item to watch by Horizons, and these can be packed full of salad, peppers or beans. Kim Hartley said: “Street food and health marry really well together and the health trend is not going to go away. Our sourdough and ancient grain product is bang on trend, for instance: the sourdough is fermented wheat flour, so it adds that San Francisco sourdough note and gives it another level of flavour, and the ancient grains of quinoa and spelt give it that show-release energy.” Bailey adds: “The street food collection is a fantastic launch for us and we look forward to working closely with our customers to inspire them and help provide menu solutions which will support their growth. From our versatile Piadinas which can be served as an open or filled sandwich, or used as a pizza base, to our authentic street tacos which at a smaller size, are perfect for sharing platters, there is something for every menu.”

The foodservice side of the business (around 44% of total business) looks to be particularly interesting in future. “We do more with our sandwich manufacturers than we do with our typical foodservice customers and the lion’s share is definitely sandwich alternatives,” adds Bailey. “Sandwich manufacturers are always looking at alternative ways of using carriers, and developing burritos rather than wraps, with sandwich inclusions, is one on-trend option that is currently blurring classical lines.” Greggs hot held burrito is a case in point.” One thing that isn’t available currently is a wheat-free option. “It’s a really complex product to make and we get asked for it all the time: one of our sister plants in continental Europe has the capability to do it so we are looking at it, but when you go into a market like this you need to have the right product,” she says. NEW MISSION FOODS STREET FOOD COLLECTION: • Smoked Paprika Tortilla Wraps • Jalapeno Tortilla Wraps • Harissa Tortilla Wraps • 15cm Super Soft Tortilla Wraps • Piadinas • 11cm Street Tacos • Taco Shells • Sourdough & Ancient Grain Tortilla Wraps • Linseed & Chia Tortilla Wraps • Indian Style Tortilla Wraps • Chapatti • Mini Naan Breads • Mini Pitta Breads.

www.sandwich.org.uk September 2017 87


HOT FOOD NEWS

Rustlers

gourmet burgers

FLAME-GRILLED Rustlers, the micro-snacking brand, will be exhibiting recently-launched Rustlers Gourmet burgers at the lunch! show. Complementing the growing high street gourmet food trend, the Rustlers Gourmet range comprises two succulent flame-grilled burgers, both made with 100% beef, in brioche buns. Presented in premium cardboard sleeves, the Rustlers Gourmet range comprises The Classic Burger (including cheese, streaky bacon, American-style mustard mayo and tomato relish) and The BBQ Burger (with cheese, streaky bacon, crispy onions and a smokey BBQ sauce). “Rustlers Gourmet burgers showcase our unrivalled ability to deliver a combination of great flame-grilled taste, high quality and quick-to-cook convenience,” says Rustlers’ Marketing and Business Development Director Adrian Lawlor. “They are also attracting new, more discerning consumers to the UK’s fast-growing microwavable snacks market, strengthening Rustlers’ market leadership and ‘Great Taste, Great Beef, Always’ positioning. “Rustlers is already ranked as retailers’ No.1 partner in chilled ready meals and food to go, but there is real potential to accelerate growth with an upmarket product offering such as Rustlers Gourmet burgers.”

Newburn Bakehouse by Warburtons adds Gluten Free Crumpets to extensive Free From offering WITH the ‘Free From’ market in the UK set to grow by 52% by 2021 and the breakfast sector the fastest growing area in the ‘Free From’ Bakery segment, Newburn Bakehouse have developed a new crumpet to add to their already extensive offering. The Newburn Bakehouse by Warburtons Crumpets are not only gluten and wheat free, but milk free too meaning everyone including those with coeliac disease or a gluten sensitivity, can now enjoy the traditional British breakfast item. The ‘Free From’ foods market, which is today worth £627 million and is set to reach £952 million by 2021, has emerged to meet the growing demand for ‘Free From’ items, according to Mintel Free-from food was bought and/or eaten by 31% of adults in the six months to September 2016 and there are now over 2.4 million Free From bakery buyers in the UK. The crumpets will join Newburn Bakehouse by Warburtons ‘Free From’ bakery range including farmhouse loaves, hand crafted Artisan boules and cobs, rolls, wraps and sandwich thins so those with coeliac disease, gluten sensitivity or choosing a gluten free diet don’t have to miss out on their favourite bakery items. Chris Hook, Free From Director at Newburn Bakehouse commented on the launch: “We’ve seen the demand for good quality ‘Free From’ bakery items grow massively over the last few years. At Warburtons, we’re well known for our crumpets, so we set the

Big Al’s Foodservice BIG Al’s Foodservice specialises in delivering consistently high quality, innovative meat products, fully traceable from farm to fork. Its extensive range of hot, hand-held menu solutions has been developed using techniques including flame cooking, wood smoking and stone baking, designed to deliver authenticity. It invests in selected mutually beneficial partnerships to create

bespoke branded concept solutions for customers’ businesses. Its complete support package includes bespoke digital content and point of sale, on-going staff training, operational expertise, access to new product development and an unrivalled after sales service. “Our customer promise is simple – we work collaboratively with our selected partners to guarantee great food, real experiences, brilliantly delivered.”

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bar high for our Newburn Bakehouse Gluten Free Crumpets. We’ve put all of our baking experience and knowledge into making delicious crumpets that our Free From customers can enjoy.” Dave Mulvey, Head Baker, who had been leading the project to develop the new crumpets, continued; “We were really excited to launch this product. It’s been 18 months since we started developing the recipe and after many days and weeks spent perfecting the product, we believe we’ve achieved a gluten free crumpet that lives up to the Warburtons name.” The Newburn Bakehouse by Warburtons crumpets have been developed and baked by experts in a dedicated gluten, wheat and milk free bakery in Newburn, Newcastle. They are available in ‘Free From’ aisles and online in Morrisons, Ocado, Sainsbury’s, Tesco, and Waitrose.

Glen Dimplex at the lunch! show

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HOT FOOD NEWS

Rational presents the new generation SelfCookingCenter combi oven RATIONAL’S new generation SelfCookingCenter combi oven is now available as the XS version in unit sizes 6 x 2/3 GN and in the familiar unit sizes 6 x 1/1 GN to 20 x 2/1 GN. Offering customers more optimisations with the same functionality and performance as previous models, the SelfCookingCenter is the first intelligent commercial cooking appliance that interacts with chefs, says the company. It gets to know the way chefs work so that, together, with their combi oven they will deliver the best possible cooking results. Energy consumption is a significant cost factor in professional and commercial kitchens. The issue of energy efficiency is therefore becoming more relevant and now plays a greater role in the purchasing decision making process.

The new generation SelfCookingCenter by Rational has a triple pane glass cabinet door and is equipped with efficient LED lighting. These innovations have further reduced the energy requirements of the already economical cooking appliances. The integrated energy meter on the new generation units also displays and saves the energy consumption figures. The SelfCookingCenter shows which foods can be cooked together on the iLevelControl display and chefs can specify what they want to prepare. iLevelControl monitors each rack individually ensuring consistent results every time. In addition, according to the load quantity and how often and for how long the door stays open, iLevelControl intelligently corrects the cooking time and even lets the chefs know. Rational expert chefs on stand C25

will demonstrate how easy it is to prepare different meal occasions, with the new generation SelfCookingCenter XS combi duo model, including breakfast, grab-and-go, a la carte and casual dining items with flexibility and consistent results. Frima, part of Rational UK, will be exhibiting alongside Rational at lunch! on stand C25. Visitors will be able to see how a kitchen with a Rational and a Frima VarioCooking Center can cook everything that a modern foodservice operation requires – from a minimal footprint, using less energy than conventional appliances.

Entrepreneurs create nutritious quinoa, oats and flax porridge A new range of porridge pots has hit the UK: Quoats - made using British quinoa, oats and flax. The Quoats journey started in 2015 with Jen Kent and her partner, Rob Barker. Leading a busy London life, Jen searched for a healthy breakfast on-the-go that would keep her fuelled throughout the day, but when failing to find something to fulfil her, she and her partner Rob, a Yorkshire farmer, put their thinking caps on and together developed their very own product. Quoats, which will be exhibiting at the lunch! show, is an instant porridge made from quinoa, oats and flax. As farmers, provenance is really important to Jen and Rob, which is why all their oats are British, their quinoa is grown in Essex, and their flax in Sussex. Quoats is a natural source of protein and fibre with no added sugar, making it a tasty and healthy start to the day. Nutritionist Frankie Vaughn comments: “As a unique combination of quinoa, oats, and flax, Quoats porridge is a nutritious and delicious way to start the day.

“All three grains are high in fibre, which is vital for healthy digestion, and together, they provide a range of vitamins and minerals, including calcium, iron and zinc. Quinoa is also a rich source of protein, containing all ten essential amino acids. And with no added sugars, Quoats is a great alternative to the highly sweetened breakfast products which dominate supermarket shelves. Enjoyed on its own, or with fresh fruit, nuts or yoghurt, Quoats porridge meets all the criteria for a high quality breakfast.” Jen and Rob believe that eating well should be easy, which is why they’ve made Quoats so convenient to eat on the go – simply add boiling water, stir and in 3 minutes its ready to eat. This has led to Quoats being listed in several London coffee shops, including Melrose and Morgan, and they have also recently launched in their first train station coffee shop, for commuters wanting a healthy breakfast on the go. In addition, Quoats makes the perfect breakfast in a B&B or hotel setting for people wanting something nutritious yet quick in the morning.

90 September 2017 SANDWICH & FOOD TO GO NEWS

Three flavours have been trialled, tested and developed and are now ready for consumers to enjoy – including the Original; Coconut & Raspberry and Date & Pecan. Rob adds; “There are already lots of oat based breakfast products on the market but we wanted to add value to our product and do something unique – this is why we added flax and quinoa into the mix. There is currently enormous media exposure about the amount of sugar in UK diets and with obesity being a growing concern, we feel the ‘no added sugar’ will be a real attraction to the Quoats product – with each pot being packed with natural goodness. Taste is our absolutely priority which is why we’ve developed our three initial flavours after many months of testing, critiquing, adjusting and improving – and now we have something we’re extremely proud of. Jen’s passion for healthy eating, partnered with my curiosity with niche crops led us to develop Quoats – and we believe it’s a really exciting breakfast product for the health conscious consumer.”


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HOT PRODUCTS

Colpac assists Yorkshire Provender with porridge pots launch BY creating a microwaveable printing solution for the packaging of a trio of brand new, on-the-go porridge pots, Colpac, one of the UK’s leading designers and manufacturers of food packaging solutions, has assisted Yorkshire Provender in getting their innovative product range onto the shelves of Waitrose and Sainsbury’s. In its first retail foray outside of chilled soup, Yorkshire Provender launched the porridge pots to cater to the growing demand for fresh on-the-go breakfasts at the start of this year. Available in three different flavours, the company were looking for a packaging solution for the pots which would not only provide shelf appeal, but meet re-heating safety standards. Faced with a tight deadline to meet retail demand, Yorkshire Provender turned to Colpac to create a sleeve solution which would wrap around

the fresh porridge pots. Colpac’s design team not only chose a material that was suitable for use in the microwave but one that was also recyclable. The solution needed to offer maximum print area to include Yorkshire Provender’s vibrant hand-written branding, and be brightly coloured for shelf impact. A key requirement for food-on-the-go is ease of use, and the porridge pots can be put straight into a microwave to be heated up, in just three minutes. However, this quick solution

could be detrimental if the right materials are not used, as Colpac’s Key Account Manager, John Clark explains: “In order to stand out on the shelf companies are seeking bright designs on their products. However, it is essential that the ink used is microwaveable, so Colpac used inks and coatings formulated with heat resistant pigments meeting EuPIA (European Printing Ink Association) guidelines”. In addition to being able to offer the microwaveable safe print, Yorkshire Provender also required

a shorter print run. “When launching a new product many retailers will only stock a minimum introductory amount, so manufacturers could be left with a surplus,” explains John. “As all of Colpac’s design and print capabilities are on one manufacturing site, we have the ability to manage smaller production runs, and one-off productions of custom designed packaging to provide a quick and cost-effective service for our customers.” Colpac designed and produced the entire run for Yorkshire Provender in just four weeks, meeting the retail launch. “We were delighted with Colpac’s solution and the speed in which they were able to turn it around to meet our retail deadline.” Comments Yorkshire Provender’s Sales & Marketing Manager, Maria Townsend. “The final look was fantastic, and in great keeping with our company’s home-made image.”

Better beans and souper soups MANUFACTURERS and caterers have a huge opportunity to improve the flavours of both soups and beans, thanks to an important upgrade by seasonings supplier Unbar Rothon of its top quality flavourings for both market sectors. Soon to celebrate its centenary as a leading supplier serving Europe, North America, Africa, Australasia and the Middle East, the British company provides both off-the-peg flavours and a design service which creates unique profiles for customers. There is a choice between premium, standard and economy

grades and organic, healthy eating and gluten free styles are available in all three. The improved flavours for beans are for chilli, Mexican chilli, mixed bean salads, hot and spicy, BBQ, curry, Madras, korma, peri peri and smoky bacon and the selection for soups is equally all embracing. “Both soups and beans can be bland products so the flavours we generate make them innovative, unique and exciting,” said Unbar Rothon director, Richard Rothon. He added that interest in the company’s unique seasonings design

92 September 2017 SANDWICH & FOOD TO GO NEWS

service was growing internationally as manufacturers and caterers sought to improve their products. Tel: 01277 632211. www.unbarrothon.co.uk


To advertise call Paul Steer on 01291 636342 September 2017 93


NEWS FOCUS

Labour shortages likely to hit the industry hard after Brexit The uncertainties over Brexit, together with the weak pound, are already creating food to go labour market shortages and this could turn into a flood if firm assurances are not given soon, says Jim Winship, Director of the British Sandwich & Food To Go Association

F

rom manufacturing to small corner sandwich shops, cafes and pizzerias, our industry is extremely dependent on manual labour. The uncertainties over Brexit, together with the weak pound, are already impacting on the labour market with some EU workers deciding to move to back home and there is a concern that this could turn into a flood if firm assurances are not given soon. In the foodservice sector, which accounts for a substantial part of these markets, there is already a shortage of people in some areas. This is particularly true in London and the South East.

While this may not have hit you yet, it is certainly on the way and, if constraints are imposed, it will impact hard after Brexit both in terms of availability of labour and wages. Although the Prime Minister Theresa May has made a statement that those EU nationals resident in the UK for more than five years would be offered residency if the EU reciprocates with UK nationals, this does not entirely give confidence and does not deal with the on-going needs of the hospitality industry. With natural growth in our markets, our industries can provide substantially more jobs in the future but we are already reliant

94 September 2017 SANDWICH & FOOD TO GO NEWS

on employees from outside the UK, particularly young people who are generally here to study or gain work experience. All this uncertainty is also making businesses cautious about investing. Our industry is facing multiple cost challenges with rises in wages, business rates and pensions coming together with raw material cost increases caused by current exchange rates. Furthermore, businesses are already struggling with recruitment and any further shortages are likely to lead to further cost increases that will cause some businesses to cease trading.


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To advertise call Paul Steer on 01291 636342 September 2017 95


NEWS FOCUS While the higher proportion of immigration comes from outside the EU, there are already strict criteria for non UK/EU immigrants working in the UK which effectively precludes unskilled workers from coming in. Most of the unskilled people working in sandwich bars, factories etc. are from the EU and get in because of the freedom of movement. As an Association, we are making some progress on this but, despite recent press coverage, it is by no means certain which way the Government will jump in the end – so we need to keep the pressure up. We are encouraging members and others in the industry to write to their MPs expressing concern and pressing them to meet the BSA representatives. The Association has an on-going programme of meeting individual MPs to discuss the issues. We have more planned this month (September) and October. We are also meeting with officials at Defra this month to go through the arguments and provide them with evidence, and we are organising a meeting of leading operators to put together some constructive suggestions to the Government on how they can manage immigration in our sector more effectively. We fully understand the need to control immigration, but we believe there is a real opportunity for the UK to both support the growth in these industries and provide the means for those working in them to gain skills that they can take back to their own countries. Various suggestions have been made for a points system for allowing workers into the UK. However, this would penalise those without specific skills, which our industry needs. One suggestion is that the UK creates a ‘training’ programme which would allow workers into the UK on a 12-24 month visa, provided that they are receiving training. The visa might be specific to an employer, so that the individual is bound to that employer for the period. In return, our industries would be prepared to put together a structured training programme for them. In addition, in areas where there are already specific skills shortages – such as with experienced pizza chefs – we would welcome a points system provided that it allowed for the shortages of such skills.

‘We are encouraging members and others in the industry to write to their MPs expressing concern and pressing them to meet BSA representatives’ Our members would also undertake to advertise vacancies in the UK before seeking candidates from abroad. We believe this approach could be used to continue to provide these industries with the employees they so heavily rely upon while also introducing controls on immigration in a structured way. The UK sandwich industry is now valued at over £8 billion and, with the wider food to go market, is estimated by the Institute of Grocery Distribution to be worth in excess of £16 billion. It employs over 300,000 people. Our members range from major manufacturers and retailers, to small ‘mama and papa’ shops.

96 September 2017 SANDWICH & FOOD TO GO NEWS

Like many in the food industry our members are very concerned about the outcome of the Brexit negotiations and how these might impact on the labour force available to support our markets. Currently around 40% of those working in these industries are nonUK nationals and in key areas, such as London, it is between 70-80%. Currently we see no way of replacing these workers with UK nationals. Furthermore, the sandwich and cafe sectors are major indirect contributors to the tourism industry and are the envy of the world in terms of the way they operate. The sandwich association regularly hosts visitors from overseas interested in replicating the UK industry and this helps to create opportunities for exporting the UK’s expertise abroad as well as the technology that goes with it. Café’s, sandwich bars and similar foodservice outlets across the UK serve thousands of tourists annually. In recent years the industry has successfully shrugged off the image it had of poor quality British food to become a world leader in food to go. Shortages of people to work in these sectors could seriously undermine this image and lead to poor service levels which could be a negative for tourism.


PACKAGING/LABELLING

Waitrose launches more easily recyclable sandwich wrapper WAITROSE triangular sandwich wrappers are now easier to recycle - in what the retailer claims is a new move for UK supermarkets. The initiative between Waitrose, its sandwich manufacturers Melton Foods and Greencore, and food packaging company RAP, means the cardboard sandwich packaging is now easy to separate from the plastic film, which isn’t recyclable. It’s a step towards the retailer’s new target of making all own-label packaging, across all food categories widely recyclable, reusable or home compostable by 2025. While the cardboard element of sandwich packaging can easily be recycled, the difficulty of separating the cardboard from the see-through film part of the pack has

traditionally made this a challenge for customers and processors in practice. But now the simple step of making the film easily removable from the cardboard - via a peelable tab - means there is no reason why the cardboard can’t be recycled. Waitrose is confident

that the change - which was introduced in August - will see more packaging from Britain’s favourite lunchtime snack recycled. Even if customers throw the whole pack away, processors would now be able to separate the paper element from the film more easily.

Waitrose is said to be the first supermarket to offer this environmental solution to customers who buy over 26 million sandwiches from its shops each year. Karen Graley, Waitrose Packaging Manager, said: ‘The change to our sandwich packaging may seem like a small one but it’s likely to make a big impact on the amount of packaging recycled. ‘We continue to work on a solution to the pack’s plastic film in the hope that, in the future, none of the sandwich pack will go to landfill. ‘Our ambition for 100 per cent of our own-label packaging being widely recyclable, reusable or home compostable by 2025 is set to make a tangible difference to the environment.’

WRAP looks to reduce food waste with new pack labelling guidance WRAP is currently working with UK Governments and the Food Standards Agency (FSA) to update industry guidance on the application of on-pack date and related advice (storage and freezing guidance). This guidance aims to assist further reductions in food waste at home and remove key barriers to redistribution. It covers: • What the different date labels mean, and how best to decide which date to apply in relation to curtailing food waste (and the consequences of this decision) • The importance of maximising both ‘closed’ and ‘open’ life, whilst ensuring quality and safety are maintained • The importance of correct storage guidance, including fridge temperature and freezing advice

• What can (and cannot) be done as the date approaches / is passed (for sale / redistribution) WRAP is also directly consulting with food businesses, trade bodies, redistribution organisations and others, including through various Courtauld Commitment 2025 Working Groups. The completed guidance is expected to be available later this year. Environment Minister, Thérèse Coffey said: “The food and catering industries have made strong progress in reducing household food waste by a million tonnes since 2007, but there is still a way to go. We know that confusing labels can contribute to food waste by suggesting items need to be thrown away sooner than is

necessary, which is why this new guidance will make packaging much clearer for people as they do their weekly shop.” Around 2 million tonnes of food is thrown away from households due to ‘not being used in time’, and for a third of this, the date label is cited as a factor. Giving consumers longer to make use of the food they buy has the potential to significantly reduce household food waste. This can be influenced for example by the choice of date applied (‘Best Before’ rather than ‘Use By’), the length of time between purchase and the date expiring (so called ‘closed life’), any guidance on how long a product can be consumed once it has been opened (‘open life’) and optimal storage/freezing guidance.

www.sandwich.org.uk September 2017 97


RESEARCH

Food to go set to increase to £23.5BN by 2022, says IGD Food-to-go specialists are setting the pace on product innovation and range development, with health and wellness a particularly big focus, says IGD in its latest research

T

he UK’s food-to-go sector is in rude health and will be worth £23.5bn by 2022, up from £17.4bn in 2017, according to IGD, as shoppers’ preference for eating on the move shows no signs of slowing down. IGD’s food-to-go research splits the market into five segments, with the organisation’s latest forecasts suggesting particularly strong growth among specialist food-to-go retailers such as Greggs, Subway, Pret, EAT and Leon, which are set to overtake quick service restaurants (QSRs) to become the biggest part of the market in the next five years. According to Gavin Rothwell, Senior Insight Manager at IGD: “As shoppers become more sophisticated in their tastes and demands, so too does the UK’s food-to-go market. Across all our five market segments we’re seeing some highly innovative product and menu development, much of this inspired by shopper trends towards

health and wellness and global flavours and tastes. Many operators are looking to tempt shoppers with ranges tailored to different times of day, while also improving the quality of their fresh food and coffee offers. FOOD-TO-GO SPECIALISTS “Food-to-go specialists are really setting the pace on product innovation and range development, as well as expanding quite rapidly outside London, which is why we’re forecasting them to become the biggest part of the food-to-go market by the end of 2022. In addition to the wellknown high street names, there are several new players emerging in this segment as well. Health and wellness is a particularly big focus for these specialists, with three-quarters (76%) of shoppers satisfied with the choice of healthy options available in-store, higher than any other segment of the food-to-go market.

98 September 2017 SANDWICH & FOOD TO GO NEWS

QSRs “Although we expect food-to-go specialists to become the biggest part of the market by 2022, QSRs are also set to grow well over the next five years, with 83% of the food-to-go shoppers who visit these stores satisfied with their overall experience. Many QSR chains are updating their menus and reinventing the in-store experience to bring in more technology, creating a more premium look and feel to appeal to younger consumers. There are also many newer players emerging and expanding across the UK in this segment. “Food is also a growing focus amongst coffee specialists, many of whom are now pushing the boundaries with menu upgrades and ranges tailored to different times of day, especially breakfast. HOT DRINKS “Hot drinks remain the most purchased food-to-go product at


RESEARCH breakfast, bought by half (49%) of shoppers, but over the last year there’s also been an overall rise in the number of products bought on a breakfast mission, including hot food (20%) and fruit (24%). There’s also a wave of smaller chains and niche independents innovating in this part of the market, all of which is encouraging larger coffee specialists to innovate with their own ranges too. “Convenience and forecourt retailers have spotted a great opportunity in the food-to-go market and are now becoming increasingly active in this area, either through their own ranges or by teaming up with well-known brand names to add credibility. Younger shoppers are particularly likely to drive growth in these stores, with 18-25-year-olds twice as likely to buy food-to-go in convenience stores compared to their older counterparts. “The same goes for supermarkets and hypermarkets, which are increasingly devoting more space in-store to food-to-go. Many are expanding their own ranges as well as creating new partnerships with suppliers to introduce more diverse in-store experiences, such as sushi bars and juice bars. “With over half (55%) of food-togo shoppers visiting a supermarket, there’s clearly plenty of opportunity for these stores to perform well in foodto-go.” For both food-to-go operators and suppliers, there’s plenty to play for, adds Gavin Rothwell. He says: “In future, we expect to see the five market segments we’ve identified become increasingly blurred, as specialists and grocery retailers continue to combine great fresh food-to-go ranges with excellent drinks offers that tick the boxes for shoppers when it comes to quality. “It’s common for shoppers to visit more than one store to complete their food-to-go shop, especially at breakfast

Singapore and North America. We invest the net income we make from selling our expertise back into our charitable activities. “We define the market based on sales of food-to-go operators and a proportion of sales of relevant, foodto-go products from retailers. The core methodology is based on a bottom-up approach, building up total sales of key operators in the channel, plus a topdown approach benchmarked against ONS spending figures for relevant sectors. All shopper data is derived from IGD ShopperVista. “Food-to-go specialists include operators such as Pret A Manger, Greggs, Subway, Leon and Chipotle; coffee specialists include operators such as Starbucks, Costa Coffee and Caffe Nero; and QSRs include operators such as McDonalds, Burger King and KFC.”

(53%) but also throughout the day. Suppliers to the food-to-go sector therefore have a great opportunity to work closely with retailers and specialists to create winning ranges that will ultimately meet more shoppers’ needs, making their lives easier.” IGD “IGD is an education and training charity for the food and grocery industry that undertakes research for the benefit of the public. Our in-depth understanding of shoppers, retailing and supply chains is supported by our knowledge of broader topics affecting the industry – health, nutrition, sustainability and economics among them. This gives us unparalleled insight that can help identify opportunities to improve performance and tackle business challenges. Our reach is global, with experts based in the UK,

2017 value (£bn)

2022 value (£bn)

CAGR 2017 – 2022 (%)

Food-to-go specialists

5.1

7.7

8.4

Quick service restaurants (QSRs)

5.4

6.3

3.4

Coffee specialists

2.9

4.2

7.4

Convenience, forecourt & other retailers

2.7

3.6

6.1

Supermarkets & hypermarkets

1.3

1.7

5.9

Total

17.4 23.5

6.2

www.sandwich.org.uk September 2017 99


PACKAGING

When it comes to catering disposables and packaging, what price common sense? Now is the time for a line to be drawn in the sand when it comes to costs and disposable packaging, according to Yogesh Patel, managing director of quality disposables manufacturer and supplier, Herald

A

keen focus on costs and margins has always been prevalent in the packaging industry. Packaging, cups and most other catering disposables form the element of the ‘food to go’ experience that’s the first to be downgraded when profit margins are squeezed in the ‘Food to go’ market. This is because these components are often credited as the least likely part of the product to be noticed by the consumer. It’s commonly perceived that the non-edible parts of the product can be reduced in quality, if necessary, because the customers are programmed to notice what they’re going to eat, first and foremost, and not the utensils used to eat it or what the food comes wrapped in. Given that, any squeeze on costs will always be destined to find its way down the food service chain to the packaging and catering disposables in the first instance - it makes the most sense. Cutting the costs of the packaging and disposable extra items doesn’t directly effect the food itself… Or does it? There’s always an indirect effect when such items are made cheaper. It’s unavoidable. Fact is, what are often thought to be imperceptible changes become glaringly obvious when quality takes a nose dive. It’s

a case of proprietor beware. If even the slightest shifts in the quality of these auxiliary items become more frequent and mount up, they then become more than just noticeable; they can cause an inconvenience and start to irritate and annoy. These inconveniences can manifest themselves in many different ways: Hands are unable to carry cups for a great distance if the walls of paper or plastic cups are simply not thick enough;

100 September 2017 SANDWICH & FOOD TO GO NEWS

flimsy packaging results in spillages and very thin, plastic forks and wooden stirrers are rendered useless proving that there is such a thing as ‘too thin’ – if only in the catering, rather than the fashion, industry ! It’s a false economy and yet more and more purchasers are taking this route and demanding the cheapest products in a bid to cut costs. Once cups and packaging become impractical, customers will

complain and, if their food and beverages have been spilt or become unappetising as a consequence, they will expect their money back or, at the very least, a replacement portion. Obviously, this can work out as far more expensive in the long run. It’s also worth bearing in mind that poor packaging simply doesn’t look as good. This, again, can have an overwhelmingly negative effect as many of us work on face value and we are attracted, initially, by what we can see. The packaging is possibly the first point of contact for the consumer with the product and so, if it is obviously cheap and of poor quality, it immediately lets down the whole product. Ultimately, the appearance of the packaging gives a perception of the overall quality the customer should expect to receive. If said packaging, bag or cup is branded then that’s a double whammy as the association with your name is, straight away, a negative one. It takes a long time to build a brand and get a good name and yet an inordinately short time to damage that same brand and reputation which then poses the question: cheap packaging and disposables – are they really worth it? www.heraldplastic.com


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To advertise call Paul Steer on 01291 636342 September 2017 101


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Sandwich food to go news INTERNATIONAL

ANNUAL DIRECTORY 2018

The essential reference guide of manufacturers and suppliers to the sandwich industry – get your company listed!

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The Sandwich & Food To Go News Annual Directory will be published in Spring 2018 and distributed to the industry throughout the whole year. It is mailed to subscribers, BSA and Café Society Trade Association members and is promoted at trade shows and events throughout the year. Lunch Show, Caffe Culture Show and the Designer Awards. New members and subscribers joining during the year also receive a copy. The Directory offers suppliers a useful way of marketing and publicising themselves. The publication, now in its 21st year, is A5 in size, and contains a comprehensive list of manufacturers, suppliers and services within sectionalised categories to provide an essential reference guide. Companies are also indexed at the back. To ensure inclusion please complete and return this form before the deadline of Thursday January 29th 2018.

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I declare that the information given on this form is true and accurate to the best of my knowledge and I hereby confirm my order to be listed as indicated in The Sandwich & Food To Go News Annual Directory. Orders under £75 must be accompanied by payment. Cheques should be made payable to the BSA. Alternatively, if you wish to pay by Credit Card, please enter your details below

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Please return this form, with the appropriate remittance,to: Sandwich and Food to Go News Directory, Association House, 18c Moor Street, Chepstow NP16 5DB Whilst we make every effort to contact and include all suppliers that would like to be listed, in order to guarantee a listing we ask that you kindly return this form to the contact address below or email paul@jandmgroup.co.uk or call 01291 636342. Failure to apply may result in your details not being included.

For all enquiries contact Tel: 01291 636342 Fax: 01291 630402 e-mail: paul@jandmgroup.co.uk Sandwich and Food to Go News Directory, Association House, 18c Moor Street, Chepstow NP16 5DB


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INTERNATIONAL

Latest food to go insights from

North America US West Coast, Following a series of recent store visits on the Canadian and how supermarket Gavin Rothwell, Senior Insight Manager at IGD, outlines retailers are targeting the food-to-go opportunity

Getting serious about coffee In both Seattle and Vancouver, coffee matters. Seattle is home to Starbucks, as well as to a strong independent coffee culture. Vancouver, meanwhile, is home to a number of innovative chains, such as Buro and Milano, that look to elevate the coffee experience. With this in mind, supermarkets need to work hard in both markets to meet the needs of demanding shoppers. Using the coffee of a quality local roaster such as Stumptown is a key strategy we saw adopted by grocery stores to showcase their coffee credentials to shoppers. Showcasing freshly prepared food in-store In-store production is widely celebrated in these parts. With an open kitchen in-store, operators such as PCC Markets in Seattle aim to showcase the quality of their storebased production methods, alongside the freshness of preparation, every time a customer visits. Other stores, such as Main & Vine, a new format developed by US supermarket retailer Kroger, offer multiple serve-over counters to showcase fresh credentials and specialism, including an in-store pizza counter, deli sandwich bar and a bento and dumpling bar. Meanwhile, Vancouver’s Fresh St. Market flame grills meats in-store, helping to showcase fresh preparation while creating a nice bit of retail theatre.

Diversifying customers’ tastebuds Metropolitan Market in Seattle stood out for the breadth of its food-to-go offer, underpinned by its own unique creations, its flagship big cookies and innovative features such as a poke bar serving fresh tuna. The Main & Vine store is similar in look and feel, thanks to the diversity of its serve-over counters, as well as the range on offer at its ‘brew and blend’ combination of coffee shop, wine bar and beer bar. Targeting convenience A trend we also spotted on our North American visit is the increasingly highprofile positioning of food-to-go ranges within stores. This is helping to drive more repeat missions and more frequent missions to stores. It’s also supported in some stores by a rotating list of daily

104 September 2017 SANDWICH & FOOD TO GO NEWS


INTERNATIONAL

specials, meeting both food-for-now and food-for-later missions, widening choice and providing new reasons for shoppers to return several times during the week. We were hugely impressed by supermarket ranges that delivered on quality, freshness and convenience, taking them to a place where they offer highly credible alternatives to full service restaurants. At this stage, there are very few in the UK who seek to do this. However, as UK retailers look to expand in the wider food-to-go space, could more lessons be learnt in the UK from this evolving approach across the pond?

If you want to learn more about the food-to-go market, join us on 7 November at IGD’s Food-to-Go Conference. Whether you’re fullyfledged in Food-to-Go or about to get going, attend the event that serves up practical learnings. Visit igd.com/food-to-go for more information Biography Gavin Rothwell, IGD’s Senior Insight Manager, leads the research organisation’s global food-to-go insights programme.

www.sandwich.org.uk September 2017 105


NEW PRODUCTS

ORNUA PALATINA MOZZARELLA

HERALD REPORTS RISE IN SALES ACROSS ALL PRINTED PRODUCTS HERALD has announced a rise in sales across all of the quality disposables manufacturer and supplier’s printed, catering products, with a 20 per cent increase in volume sold compared to its figures for the same items last year. With a full range of paper and plastic cups, plates and other auxiliary tableware items, sales peaked for Herald in June, during the nationwide run of hot weather when many shelves were cleared of disposable products. Herald Managing director Yogesh Patel comments: “People are more inclined to entertain outside when the nice weather hits; there’s always a run of barbecues and garden parties if the sun is shining. You can’t guarantee the weather in Britain and so we jump at any chance to eat, drink and relax outdoors. “Added to this, we are now well into the festival and holiday season when there is a higher demand for disposable food items across a wider audience. The pub, bar and events trades are all increasing their orders. However, what is most notable is the rise in demand for printed, as oppose to plain, products.” Tel: 0208 507 7900 to request a sample of the new edible straw. www.heraldplastic.com

WITH cheese prices – especially Mozzarella – expected to remain volatile for some time to come, it’s vital that the dairy industry responds with products that help food manufacturers and the food service industry to minimise waste while also improving performance. One perfect example is Ornua’s Palatina Taste Partners brand. This innovative new Mozzarella is a product of Ornua’s impressive NPD resource and has been created to ensure minimum waste and maximum flavour. Ornua’s unique way of shredding Mozzarella has produced a cheese that’s really easy to handle, with no clumping or fines. It has excellent cook quality with no burning, outstanding stretch, a generous appearance and a plentiful, even melt.

䈀伀

It also has a distinctive, creamy flavour and stays softer for longer once melted, giving it excellent oven-to-plate consistency. Palatina Mozzarella, Palatina Melt and Palatina Mozzarella & Cheddar – for pizzas, pastas, ready meals, toppings, bakery, quiches, salads...and ideal for Sandwiches too. www.ornua.com

IKHOFI DRINKS TO PEFC CERTIFICATION IKHOFI specialise in providing complete coffee solutions for offices throughout London and are at the centre of delivering sustainable café culture. Alan Hancock, iKhofi Chairman explains why the Sorello made from 100% PEFC board is their paper cup of choice. “We’re delighted to have been a Huhtamaki customer for several years and their Sorello cup perfectly suits the quality beverages that we supply. The popularity of ‘café culture’ shows no signs of slowing, so the development of our offering reflects consumer expectations of being able to have a ‘responsible’ quality hot drink throughout the London office coffee market. “With this in mind, it was important that we chose a product

that would allow us to compete with the famous high street chains that consumers know and love, as well as provide a cup that is made in the UK and has our custom design printed onto the cups. We incorporate the PEFC logo and this instantly conveys our commitment to sustainability and informs our customers that we operate with the environment in mind, whilst still guaranteeing them the best possible experience with our products.” www.foodservice.huhtamaki.co.uk Tel: +44 (0)2392 512434

Bringing The Next Taste Sensation to On the Go Food From their state of the art manufacturing plant in Manchester, Glendale Foods have the capability to produce a wide range of components for breakfast, lunch and dinner. Supplying quality snacks, cooked and raw meat products from meatballs, sausages in coins, sliced, half, plank and batton to burgers, sliders and grills. Recent additions include falafel and filled

wraps plus the launch of their own label Wrapsters, available in a choice of fillings such as Peri Peri Chicken. Developed in their purpose built innovation Centre by Glendale’s team of chefs. And, for total peace of mind Glendale were recently awarded second year running with an AA+ Grade from the British Retail Consortium (BRC) unannounced Global Standard for Food

106 September 2017 SANDWICH & FOOD TO GO NEWS

Safety; the highest grade awarded by BRC.


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NEW PRODUCTS

SALES SURGE FOR BARRY CALLEBAUT’S REGAL OFFERING

4 ACES CELEBRATES ‘PARTY’ USA STYLE 4 Aces has announced a 30 per cent rise in sales of its American style party cups a year on from the launch of this iconic design. The packaging specialist introduced the range of 16 oz and 12 oz red and blue plastic cups following a spate of customer enquiries from wholesalers and party planners keen to secure a competitive version of the US cup. Since then, sales have soared and the on trend supplier has had to increase stock orders to satisfy demand. The instantly recognisable party cup has become something of a cult classic on these shores thanks to a run of successful teen flicks and other big box office draws which have featured the memorable, common household utensil. David Blake, Head of Sales for 4 Aces, comments: “American culture and pop culture continue to dominate and this product ties the two together nicely. The use of primary colours, the bold design and the larger size tick all the boxes at the moment and provide a refreshing and fun alternative to standard plastic cups. “As seen in the movies, they serve as a great creative tool for a number of party games, including the infamous beer pong and, it goes without saying, they fit the bill perfectly if your customers are going for an American themed event. We initially introduced the line at the request of a few specific customers however the cups are fast becoming one of our staple products and have also been purchased for bars and restaurants as well as for use at parties, festivals and other events.” Tel: 01992 535774. www.4acesltd.com

BARRY Callebaut Beverages UK has reported that it is enjoying a continued growth in sales of its Le Royal Kreemy choc drink, Le Royal Choco Green. Extensive tests proves that it is the best performing product in its class, says the company. Its mild yet tasty flavour has crowned it as an everyday, easy-drinking favourite, making it the hot chocolate of choice for those vending operators, café owners and facilities managers who rely on multiple product purchases. The beverage has resumed its position as one of the sustainable hot beverages manufacturer’s most popular brands with high levels of repeat purchase, according to head of sales for Barry Callebaut Beverages UK, Paula Bentley: “This is a functional, highly accessible, palatable and very pleasing drink; perfect for every day luxury. “It provides a reliable, milder alternative to the provenance chocolates that currently grace the market and, because of this, it is more likely to generate an immediate second

purchase. It’s not an over-rich drink and so the consumer is far more likely to drink more of it and buy another cup. “As owners and operators are looking for all angles to increase revenue in the current climate, the increased likelihood of multiple sales has an immediate appeal. I’m delighted that a brand like Le Royal is coming to the fore again. We should definitely celebrate it as one of the staples in the Barry Callebaut portfolio which consistently provides our customers with good sales.” Tel: 01244 370500. www.barrycallebautvending.co.uk

HERALD STRENGTHENS ITS BUSINESS DEVELOPMENT TEAM BRITISH manufacturer and importer of high quality disposables, Herald is reinforcing its commitment to the company’s ongoing plans for future growth by bringing on board an experienced business development manager. John Havercroft is joining the company with the aim of driving new business and forging new links across all sectors, while supporting the efforts of the current sales team. John’s appointment follows on from the appointment of David Martin to the role of national sales manager by Herald last year. John will work with David with a remit that reflects Herald’s progression, covering the sourcing and creation of new business opportunities, as well as promoting the growth of existing business accounts across all sectors.

108 September 2017 SANDWICH & FOOD TO GO NEWS

John comments: “Having spent over thirty years working across various fields in the disposables and food packaging industries, I believe that I have the experience and the knowhow to help Herald to move on to the next level in its plans for strategic growth.” Yogesh Patel, Managing director of Herald, is delighted to welcome John to the team: “We’ve got lots of new lines to drive through and we are keen to reach out to both new and existing customers to make them aware of both the quality and the range of our products. I’m confident that John can help us to achieve our goals and that, with his support, we will be able to meet and, hopefully, surpass the targets that we’ve set for ourselves.” Tel: 0208 507 7900 to request a sample of the new edible straw. www.heraldplastic.com


LAUNCH FOCUS

Compass adds hot food-togo to Chop Chop range COMPASS Group UK & Ireland, reckoned to be the UK’s largest food and support services firm, is launching innovative Chop Chop hot ‘food-to-go’ options across its various sectors and client sites in the UK this autumn. Currently in trials around the business, the hot food-to-go range includes the new ‘hot pot’ concept, hot meals contained within a hand-held pot, and specially designed Toasties and Paninis that can be held hot and ready to eat for up to two hours. This new range is the latest addition to the company’s Chop Chop food-to-go options, made by Adelie Foods, which already includes sandwiches, salads, snack pots, sushi and fruit pots. A full selection of fourteen hot pot meals have been developed, ranging from more ‘traditional’ options such as a ‘Full English’ or Mac N’ Cheese, alongside more adventurous choices such as the vegetarian Halloumi, Butternut and Courgette Tagine and the Katsu Chicken Curry. Most of the range come in under 500 calories, and there are also Gluten Free and Vegan choices. Assembled off-site and sent to units chilled, the pots can be displayed as either hot held or chilled and ‘ready to heat’. The hot held options are cooked in microwaves, using Compass’

exclusive steam-cooking technology, allowing fresh vegetables to be cooked from raw to retain their nutritional value. Once cooked, the products are placed in hot holding units, maintaining the ideal temperature for a period of two hours. Alternatively, the chilled options are held in a refrigerated display cabinet for customers to take away and cook themselves at a later time. Louise Pilkington, Marketing Director, Compass Group UK & Ireland, said: “Our new food-to-go range is based on extensive research into the market and consumer needs. As a nation we’ve come to expect tasty, healthy and filling meals in a matter of minutes. Chop Chop is a chef designed range of hot and cold grab-and-go food, which means time poor consumers don’t have to compromise – it’s a great food experience however and whenever they want it!” This comes off the back of the launch of the chilled Chop Chop range earlier this year. The development of Chop Chop uses insights from Compass’ ‘Eating Out of Home’ survey, which estimates that the grab-and-go market is now worth £20.1bn. “The new brand brings a delicious range of food to go to Compass customers across the country,” adds the company.

Tom Price joins Bircher Muesli maker Nomadic from Chef in a Box CRAFT yogurt maker Nomadic has appointed Tom Price as its new Commercial Manager of Foodservice & Out of Home as it moves to increase market share and establish ownership within the channel. Tom brings with him over fourteen years of FMCG business experience in the Foodservice industry, having most recently served as Sales Manager at Chef in a Box and completed lengthy stints at Nestle Professional and premium Sandwich maker Daily Bread. Nomadic Dairy’s General Manager Alan Cunningham commented: “Tom has a wealth of Foodservice and Out of Home experience, as well as an impressive track record to date. His appointment coincides with Nomadic expanding into this market, and we’re thrilled to welcome Tom on board to deliver success in this sector.” Tom stated: “I’m delighted to be joining the team at Nomadic. The variety of products are perfectly positioned for on the go consumption and I’m looking forward to raising its profile in the foodservice and out of home market.” Nomadic are craft yogurt makers with over 25 years’ experience ¬of creating fresh yogurt to eat and drink on-the-go. Their Yogurt & Oats range includes Cluster pots, Bircher Muesli and Yogurt & Oats to drink, as well as their range of exotic Lassi, Chai and Ayran & Labneh. The company is now the top two yogurt brand in both the Dairy Drinks and Yogurt & Oat categories, according to recent Nielson data.

www.sandwich.org.uk September 2017 109


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bundle

of energy M

onday dawns very early for Helen Swan, the dynamic bundle of energy who has taken on responsibility for the commercial division at Snowbird foods after a decade as the company’s senior sales person. Those 5.30 a.m. dawns illuminate the Middle England streets of Nottingham where Ms Swan spends time putting the finishing touches to plans and packing before enjoying a family breakfast with her three young children. Family is a strong thread in her life and she takes pleasure in the closeness of relatives living in the local area. Breakfast (and pot washing) over, it’s the school run, or breakfast club if the diary demands an early start to the business day. The ample space of her car means the duty can be managed quickly, comfortably and easily.

With the school fading away into the background she drives the short journey south east towards East Midlands Parkway, from where a multiplicity of fast trains speed passengers through English countryside to the exciting destination of the recently expanded and upgraded London St. Pancras Station, Pleasant though this run is south through the centre of England its beauty is rarely enjoyed. Travel time at the responsibility of another driver is an opportunity to catch up on e-mail traffic and, should that sometimes seemingly endless task be completed, there are thoughts to harness and plans to complete for a busy morning at the North London factory of her employers. In earlier days, Snowbird was known as Plumtree Farms and it was in that guise that in 1999 it switched

110 September 2017 SANDWICH & FOOD TO GO NEWS

from raw product to the creation of fully cooked and frozen comminuted meat products, a UK market segment of which Snowbird is acknowledged to have been the driving force and is its current leader. Key to the subsequent successful growth of sales is a high-powered, high speed new product development team which has responded quickly to those meal manufacturers placed under pressure by customers seeking both true innovation and me-too ingredients for ready meals whilst exclusively using store-cupboard ingredients. The activities of Snowbird and its competitors have seen the market for ready meals divide into super premium, premium, standard, value, healthy living and children’s segments. With more popular dishes, like the company’s sausages teamed with mash, Snowbird appears in all of them! The fully cooked business really began to grow when ready meal


A DAY IN THE LIFE OF A...

assemblers realised it was cheaper and more convenient to source sausages, meatballs and the like from a supplier which could guarantee to deliver on time whilst consistently meeting demanding quality and price specifications. Snowbird provided that welcome and cost effective alternative to utilising its own expensive factory space to make, cook, freeze, pack and then store those meal ingredients. Such realisation generated Snowbird’s multi million pound business, spread across almost every multiple private label and a surprising number of manufacturer brands. So, as Ms Swan switches to the Victoria underground line via the Tottenham Hale rail hub, she is soon striding the few yards from Ponders End rail station to the extensively refurbished and upgraded factory, realising again that awaiting her is the high powered new product development team she has inherited. NPD is hugely important to

Snowbird foods and her team, which has been considerably expanded of late, is justifiably proud of its reputation as one of the fastest in the industry to respond to new recipe challenges. Ms Swan and her team have a perfect environment in which to work – a new product development suite which is a factory in miniature, replicating all cooking and production practices. It is fitted with bowl cutters, mincers, mixers, extruders and formers and has a Teflon belt cooker, a steaming and roasting oven, a griddle, deep fryers and an industrial microwave. New equipment in the main factory has made NPD a glorious adventure, thanks to the combi cooking line which has a bar marking facility and which enables more sizes, shapes, weights and texture combinations to be introduced. This awesome combination of the state-of-the-art NPD suite and the upgraded factory has enabled Snowbird to shine in the competition stakes, with a multiplicity of awards now gracing the boardroom walls. So, after a review of the previous week’s successful creative activity, the first document to be reviewed with her product development team is the diary that was painstakingly prepared and circulated at the end of the previous week. Coupled with a proactive New Product Development calendar, it lists the tasks which need to be completed during the days ahead. Reactions are sought from customers and prospective customers to whom bespoke samples have previously been issued and their thoughts and ideas are considered by the team as a small but important part of the development of new and improved products. This helps generate a forward development programme for the period ahead, driving the rolling programme of turning dreams and ideas into products and profits. It also has a role in generating agreed duties for both future presentations and for the launch dates of new products. An element which is of growing importance can loosely be titled Value Engineering. Ms Swan, her team and her customers consider this a hugely necessary part of the work

they do together to drive down costs without downgrading the product, thus creating those win-win situations where the processor and the customer can both benefit financially without detriment to the customer. The all-together approach to business is a plus for Ms Swan who, along with an established customer, later in the day applied those value engineering techniques to the recipes of existing products. Jointly she reviewed with them new products Snowbird had developed to help the customer widen its appeal and generate a higher and more profitable turnover. There is a lesson to be drawn from every such meeting and, given the lateness of the hour, Ms Swan takes her notes and her ideas to a convenient hotel where, fed, watered and her family contacted, she can review the new thoughts and new requirements the day has generated. These she seeks to marry with trending cuisines and fashionable ideas (hickory smoked salt anyone?), whilst looking always to identify market gaps and make the best decisions for everybody on the type of final presentation that will attract more sales for the customer - be it as a sandwich, wrap, ready to eat, hot eat or ready meal concept. It was a day full of new ideas about sausages, meatballs, mini burgers, koftes and any number of delightfully flavoured stuffing balls. It was enjoyed with stimulating people with whom she will face the challenges of the future with the confidence borne of experience that boundless energy.

www.sandwich.org.uk September 2017 111


LABELLING

New update for on-line labelling system Tri-Label is currently rolling out an update to the award-winning online food-labelling system. Alan Bryson explains “The food labelling world has always been a confusing place,” says Alan Bryson, who heads up Tri-Label, an award-winning supplier of labels and labelling software for the food-to-go sector. “New legislation twinned with the continuous demand for ever-more functional, informative and attractive new product packaging has made it even more complex.” Tri-Label, a division of Tri-Star Packaging, offers labelling services to enhance brands and drive up sales through bespoke self-printed labels and pre-printed designs. It draws on many years of combined experience in the food-labelling sector to ease clients through current and future changes in legislation. Recent FIR’s – Food Information Regulations – has changed the legislative landscape for food-on-themove. Last December saw a new FIR on food nutrition; two years before that was an FIR involving labelling around allergens. And now food companies delivering pre-packaged foods must spell out nutritional values. All of this is non-negotiable; it is mandatory. “It is crucial to balance new rules on legislation with products that still look fantastic on the shelf. This is no mean feat given all that extra but necessary text, yet it must also be done cost effectively. Tri-Star and Tri-Label, as packaging and labelling experts, do just that to blend content with design of both labels and packaging so all interfaces are clean and fresh, economic and compact.” And on new product development Bryson is right on cue: “Tri-Label is currently rolling out an update to the award-winning Tri-Label Online food-labelling system. This is specifically made to help contract catering companies meet legal needs

on labelling food and also businesses that use labelling as a measure of good practice when it is not legally required, like suppliers of loose food. “The Tri-Label Online system was originally launched three years ago as a cloud-based system and was a UK first,” explains Bryson. “We have re-engineered it, taking all the very best elements from what was the largest online food-labelling system and built a next-generation system with simplicity and speed in mind. “This translates into several benefits: it is simple to set up, run and use – you don’t need IT support – and it is easy to switch to this system from another. Furthermore, its cost effectiveness makes this system ideal for hospitals, local authorities and councils to which contract caterers deliver.” Tri-Label Online is designed to make the process of food labelling easier, because ease and simplicity are the main drivers. With this latest online system, Tri-Label wanted to

112 September 2017 SANDWICH & FOOD TO GO NEWS

introduce a simpler way of inputting all those more complex details on nutritional values, ingredient declarations and allergen information – a process that can be time consuming using traditional software techniques. Tri-Label also installs services tailored to the demands of customers dealing with not only loose but prepacked and other foods. “Where there is a demand, a complete system can be installed incorporating order processing, stock control, and everything else focussed on customer needs,” adds Bryson. “Tri-Label has worked with leading software writers in the foodlabelling world to take the best of what is possible and bring it to the market in a quick, user-friendly and secure package,” explains Alan Bryson. “All our online and software systems have proven to be very simple and easy to use while delivering a clear, well presented and professional looking label service.”


From lobbying Government to promoting the sandwich market, The British Sandwich Association is supporting your industry - whether you are a supplier, sandwich manufacturer or individual sandwich shop. Our members value the benefits we provide - a unique mix of advice and help they can only get from the B.S.A.

Find out more, call 01291 636333 or visit our website at www.sandwich.org.uk


NEW MEMBERS

TASTY APPS LUNCHMATE ONCE you’ve established an excellent reputation for your sandwiches, it’s often challenging to meet the demands of the many people wishing to get lunch from you all at the same time. So why not let us help you get ahead of the game by offering your customers our app? The main aim of LunchMate is to solve the long hungry queues problem and it really comes into its own if you regularly have to make up many sandwiches there and then against a list from big local offices. Perfect for customers and for you LunchMate means that you’re able to fulfil your customer order more quickly and efficiently than your competitors. Having downloaded the FREE app, your customers can remotely use their smartphones to browse enticing photos of your food menus; specify their personal preferences; add any extras and then pay in advance. They’re then given an order number to present when they come to your premises. You get a digital notification of each order, can make them up before peak times and have them instantly to hand when your LunchMate customers come in to collect. LunchMate means less handling of cash; less stress for staff and customers; and the ability to serve people more efficiently than ever before. Win, win, win.

PAPAYA

PAPAYA was born in 2009 as a simple software solution for the food manufacturing industry. We’ve since seen rapid growth and now support over 185 sites across the UK with more than 100,000 active users currently on the platform. Our team has over 30 years combined experience in the food manufacturing sector and we are driven to work with our customers to shape industry standards and achieve paperless factories. Papaya’s software solution is called mi Platform and essentially, it brings simplicity into software. It is a cloudbased platform that can support single sign-on, is user friendly and operates without the need for you to purchase a software license. From learning and development, health and safety, through to compliance and auditing, mi Platform

You can even share special offers and seasonal sandwiches direct to your customers’ mobile phones. Looking for a way to add real value to your customer service? You’ve just found it. LunchMate has been specifically developed for sandwich bars and large staff canteens. It’s simple and straightforward for you to update all your food menus and includes an automatically generated monthly statement so you can see usage levels. Supported by point of sale literature to help you spread the good news to your customer base, LunchMate is already being used by the happy owners of sandwich bars. Why not get in touch to find out more? We are exhibiting at the Lunch! Show 21-22 September 2017 at ExCeL London. Do come and visit us (stand B83) Tasty Apps 10 Parchment Street, Winchester SO21 3DE Contact: Trevor Loveland Tel: 01962 774972 trevor@tasty-apps.co.uk www.lunchmate.co.uk

enables businesses to streamline and enhance internal procedures for training and compliance reporting, all via one system. And with all our customers, it’s like a partnership from the outset. We deliver a simple on-boarding process, support you to train it out across your business and help you to understand training, safety and compliance software. As part of our partnership approach, we like to make promises to our customers because we are confident in our ability to deliver and meet your requirements. We promise to help you to achieve: • spreadsheet replacement • automated training compliance • accurate training records • online accident & incident investigations

114 September 2017 SANDWICH & FOOD TO GO NEWS

• • • • •

centralised document control timely compliance management real-time live data comprehensive visual reporting clear visibility across teams In summary, our success comes from helping our customers to overcome some of their biggest challenges; replacing manual processes, eliminating paperbased systems and allowing businesses to put their hands on accurate information anytime, anywhere and from any device. And our customers can see the benefit too! They love what we do because of our partnership approach, our knowledge and our visibility across businesses; their feed back says “the system has paid for itself with our paper savings”. 01780 758560 solutions@papayauk.com www.papayauk.com


NEW MEMBERS

CP FOODS CP Foods are one of the world’s largest added value food producers in the world, offering control and care of the whole farm to fork (and sea to plate) process. We specialize in chicken, prawns, duck, party food, dim sum, meat snacking, ready meals, avocado and various other ingredients. Our business’ mission is to be ‘The Kitchen of Choice’ supplying high quality, sustainable, ethically sourced ingredients, and finished products to our customers. We put the customer at the heart of everything we do; we work closely with them to create and deliver innovative solutions to their food and ingredient opportunities, offering an end-to-end service to our retail, foodservice, B2B and manufacturing customers. Our purpose built processing and repack facilities in Newmarket, Suffolk are the centre of our operations in the UK working 7 days a week, 363 days a year.

lines we have the facilities to produce quality products in a variety of formats within regulated temperature controlled conditions. We are accredited to the highest possible BRC Global Standards alongside Sedex and separate major supermarket accreditations. CP could not do this without the people. Our working environment encourages teamwork, learning and continuous personal development. Commitment and achievement is rewarded, and in return, we have a loyal staff supporting our business endeavours.

With two factories totalling 35,000 ft2 encompassing multiple, interchangeable high and low care

CP Foods UK Ltd. Avon House, Hartlebury Trading Estate, Hartlebury, Kidderminster, Worcestershire DY10- 4JB Contact: David Allen Muncey Tel: 01299 253131 Fax: 01299 253232 davidm@cpfoods.co.uk www.cpfoods.co.uk

F J Need (foods) Limited F J NEED (foods) Limited, now part of Ornua Ingredients UK, supplies dairy products to the manufacturing, food service and wholesale sectors of the market. Based in Nantwich, Cheshire and now with over 40 years’ experience, we take pride in the quality of our products and the service we offer. Our dedicated team have a passion for the cheese industry and we put customers’ needs at the centre of everything we do. From our site, Spinneyfields Farm, we run our cheese production, supplying a range of grated, block and sliced cheeses throughout the UK and overseas. Our state of the art machinery allows us to create an extremely high standard throughout all our products

in a range of shreds and sizes. Our brand, Spinneyfields, was established in 1994 when we moved to our current site Spinneyfields Farm, The word spinney is a copse, a small group of trees, which was spotted and admired on the property when first viewed. It was important to link the brand with its countryside setting which would be the proud home of F J Need for many years to come. FJ Need (Foods) Ltd. Spinneyfields Farm, Worleston, Nantwich, Cheshire CW5 8PU Contact: Dawn Storey Tel: 01270 611112 Fax: 01270 611113 dawn@needfoods.co.uk www.needfoods.co.uk

www.sandwich.org.uk September 2017 115


Classifieds

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116 September 2017 SANDWICH & FOOD TO GO NEWS

23/01/2017 11:40


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with the RJLasap wholesale delivery solution A simple, easy to use software system. • • • • • •

Standing orders Delivery notes Production Invoicing & accounts Ingredients & nutrition Handhelds etc.

Seamless links to labelling, EDI and accounting packages.

24/7 support, free installation & training

Visit rjlsoftware.co.uk or call 01962 761313

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International Sandwich Manufacturers

SIGMA BAKERIES PO Box 56567 3308 Limassol, Cyprus Contact: Georgios Georgiou Tel: +357 25 878678 Fax: +357 25 346131 info@sigmabakeries.com www.sigmabakeries.com SUBWAY Chaston House, Mill Court, Hinton Way, Great Shelford, Cambridgeshire CB22 5LD Contact: Frederick De Luca Tel: 01223 550820 www.subway.co.uk

TAMARIND FOODS SPRL Brixtonlaan 2c, Zaventem, Brussels 1930, Belgium Tel: +32 2 731 6977 Fax: +32 2 731 6978 fteichmann@tamarindfoods.be Contact: Frederic Teichmann

Product Listing BAKERY INSERTS Sigma Bakeries Ltd BREAD Sigma Bakeries Ltd FRANCHISING Subway ORGANIC PRODUCTS Sigma Bakeries Ltd SANDWICHES Tamarind Foods SANDWICH FILLINGS (prepared) Sigma Bakeries Ltd SPECIALITY BREADS Sigma Bakeries Ltd

www.sandwich.org.uk September 2017 117


BSA Product Index ADVISORY & CONSULTANCY SERVICES Accountancy KPMG

Bespoke Software Datatherapy Ltd. Papaya Ltd. Business Systems Datatherapy Ltd. Tasty Apps E Commerce Datatherapy Ltd. Factory Grote Company FSC Millitec Food Systems Ltd. Zafron Foods Ltd. Food Safety ALS Food & Pharmaceutical Food Industry Green Gourmet Nutrition and Allergens Nutritics Retail FSC Vestey Foods UK Smartphone App Tasty Apps BAKERY PRODUCTS Doughnuts Moy Park Ltd.

Morning Goods New York Bakery Co. The FoodFellas Patisserie The FoodFellas Tortilla & Wraps Freshfayre Mission Foods BREAD & ROLLS Fresh Jacksons Bakery Pita/Flat Bread Nina Bakery Speciality Jacksons Bakery Mission Foods New York Bakery Co. The FoodFellas Bread Making Ingredients Beacon Foods Caterers Choice Ltd. Harvey & Brockless Rank Hovis BUTTER & SPREADS

Butter Freshfayre Southover Food Company Ltd. The FoodFellas Spreads Freshfayre Fromageries Bel Harvey & Brockless Spreads (olive) Freshfayre Leathams CHEESE & DAIRY PRODUCTS Cheese Bradburys Cheese Extons Foods FJ Need (Foods) Ltd. Freshfayre Fromageries Bel Futura Foods UK Ltd. Harvey & Brockless Leathams Norseland Ltd. Southover Food Company Ltd. The FoodFellas Yoghurt FJ Need (Foods) Ltd. Freshfayre Futura Foods UK Ltd.

Sour Cream Freshfayre The FoodFellas CLEANING MATERIALS Bunzl Catering Supplies CHUTNEYS & RELISHES

Chutneys Beacon Foods Freshfayre Geeta’s Foods Ltd. Leathams Southover Food Company Ltd. The English Provender Co The FoodFellas The Ingredients Factory Zafron Foods Ltd. Relishes Beacon Foods Blenders Freshfayre Harvey & Brockless Leathams Southover Food Company Ltd The English Provender Co The FoodFellas The Ingredients Factory Zafron Foods Ltd. Pickles Freshfayre Geeta’s Foods Ltd. Leathams Southover Food Company Ltd The English Provender Co The FoodFellas The Ingredients Factory Salsa Beacon Foods Blenders Freshfayre The FoodFellas Zafron Foods Ltd. DRESSINGS, SAUCES AND MAYONNAISE Dips Beacon Foods Blenders Freshfayre Fresh-Pak Chilled Foods Fromageries Bel Orexis Fresh Foods Ltd. Pauwels UK The English Provender Co The FoodFellas The Ingredients Factory Zafron Foods Ltd. Dressings Blenders Fromageries Bel Pauwels UK Spreads Blenders Pauwels UK Mayonnaise Blenders Caterers Choice Freshfayre Fresh-Pak Chilled Foods Harvey & Brockless Pauwels UK Piquant The English Provender Co Zafron Foods Ltd. Mustards Blenders Pauwels UK Southover Food Company Ltd. The English Provender Co The FoodFellas Zafron Foods Ltd. Sauces & Ketchups Beacon Foods Blenders Caterers Choice Freshfayre Orexis Fresh Foods Ltd. Pauwels UK Piquant Southover Food Company Ltd. The English Provender Co The FoodFellas The Ingredients Factory Zafron Foods Ltd.

DRINKS

Juices Caterers Choice Freshfayre Leathams Princes Foods Ltd. Southover Food Company Ltd. EGGS & EGG PRODUCTS

Eggs (hard boiled) Freshfayre Fresh-Pak Chilled Foods Fridays Southover Food Company Ltd. Egg Products Freshfayre Fresh-Pak Chilled Foods Fridays Futura Foods UK Ltd. Glendale Foods Leathams Southover Food Company Ltd. Zafron Foods Ltd. EQUIPMENT & VEHICLES Buttering Machinery BFR Systems Deighton Manufacturing Grote Company Millitec Food Systems Ltd. Combi-Ovens Bradshaw Group Conveyors BFR Systems Deighton Manufacturing Grote Company Millitec Food Systems Ltd. Cutting & Slicing Equipment BFR Systems Grote Company Millitec Food Systems Ltd. Depositing Machinery Grote Company Millitec Food Systems Ltd. Labelling Systems & Barcoding Planglow Ltd. Microwaves Bradshaw Group Mobile Catering Vehicles Jiffy Trucks Ltd. Sandwich Making Machinery BFR Systems Deighton Manufacturing Grote Company Millitec Food Systems Ltd. FISH PRODUCTS

Anchovies John West Foods Ltd Martin Mathew & Co Ltd. Crayfish Freshfayre Royal Greenland Ltd. Mackerel John West Foods Ltd Prawns CP Foods UK Ltd. Freshfayre H Smith Food Group plc Royal Greenland Ltd. Southover Food Company Ltd. The FoodFellas Vestey Foods UK Zafron Foods Ltd. Salmon Caterers Choice Freshfayre John West Foods Ltd Leathams Martin Matthew & Co Ltd. Princes Foods Ltd. Southover Food Company Ltd. The FoodFellas Vestey Foods UK Sardines John West Foods Ltd Martin Matthew & Co Ltd.

118 September 2017 SANDWICH & FOOD TO GO NEWS

Seafood/Shellfish Products H Smith Food Group plc Royal Greenland Ltd. The FoodFellas Tuna Caterers Choice Freshfayre H Smith Food Group plc John West Foods Ltd. Martin Matthew & Co Ltd. Moy Park Ltd. Princes Foods Ltd. Southover Food Company Ltd. Vestey Foods UK Zafron Foods Ltd. FRUIT

Canned Fruit Caterers Choice Ltd. Princes Foods Ltd. General Beacon Foods The Ingredients Factory Guacamole Leathams The FoodFellas Pineapple Beacon Foods Caterers Choice Freshcut Foods Ltd Martin Mathew & Co INSURANCE Insurance Protector Group LABELS Bunzl Catering Supplies Planglow Ltd. Tri-Star Packaging Supplies Ltd. MEAT PRODUCTS

Bacon Dawn Farms UK Dew Valley Foods Freshfayre Leathams Moy Park Ltd. Smithfield Foods Ltd. Vestey Foods UK Beef Freshfayre Glendale Foods H Smith Food Group plc Leathams Moy Park Ltd. Sam Browne Foods Southover Food Company Ltd. The FoodFellas Vestey Foods UK Zwanenberg Food UK Ltd Canned Meat Freshfayre Moy Park Ltd. Princes Foods Ltd. Smithfield Foods Ltd. Chicken 2 Sisters Food Group Cargill Meats Europe CP Foods UK Ltd. Dawn Farms UK Freshfayre Glendale Foods H Smith Food Group plc Leathams Moy Park Ltd. Sam Browne Foods Smithfield Foods Ltd. Southover Food Company Ltd. The FoodFellas Vestey Foods UK Zwanenberg Food UK Ltd Continental Freshfayre Leathams Southover Food Company Ltd. Duck 2 Sisters Food Group CP Foods UK Ltd. Freshfayre H Smith Food Group plc Sam Browne Foods Vestey Foods UK

Ham Freshfayre Leathams Martin Mathew & Co Ltd. Smithfield Foods Ltd. Southover Food Company Ltd. Vestey Foods UK Lamb Freshfayre Glendale Foods H Smith Food Group plc Sam Browne Foods The FoodFellas Vestey Foods UK Marinated Meats Food Network Meatballs Glendale Foods Snowbird foods Zwanenberg Food UK Ltd. Pork Dawn Farms UK Freshfayre Glendale Foods H Smith Food Group plc Leathams Moy Park Ltd. Sam Browne Foods Smithfield Foods Ltd. Southover Food Company Stephen’s Fresh Foods Ltd. The FoodFellas Vestey Foods UK Zwanenberg Food UK Ltd Sausages Freshfayre Glendale Foods Leathams Moy Park Ltd. Snowbird foods Smithfield Foods Ltd. Southover Food Company Stephen’s Fresh Foods Ltd. Zwanenberg Food UK Ltd Turkey 2 Sisters Food Group Freshfayre H Smith Food Group plc Kookaburra Leathams Moy Park Ltd. Sam Browne Foods Smithfield Foods Ltd. Southover Food Company Vestey Foods UK OILS Freshfayre Martin Mathew & Co Ltd. Princes Foods Ltd. ORGANIC PRODUCTS Beacon Foods Fridays Leathams Pauwels UK Southover Food Company Ltd. The English Provender Co Ltd. PACKAGING

Cardboard Colpac Ltd. Coveris Flexibles (St Neots) UK Ltd. RAP Ltd. Disposable Bunzl Catering Supplies Colpac Ltd. Coveris Flexibles (St Neots) UK Ltd. RAP Ltd. Tri-Star Packaging Supplies Ltd. Food wraps RAP Ltd. Tri-Star Packaging Supplies Ltd. Plastic Tri-Star Packaging Supplies Ltd. Sandwich Packs Colpac Ltd. Coveris Flexibles (St Neots) UK Ltd. RAP Ltd. Tri-Star Packaging Supplies Ltd.


BSA Manufacturers  & Distributors PASTA Caterers Choice Ltd. Freshcut Foods Ltd Freshfayre Leathams Martin Mathew & Co Ltd. Princes Foods Ltd. Southover Food Company Ltd SANDWICH FILLINGS (READY PREPARED) Fresh Fillings 2 Sisters Food Group Beacon Foods CP Foods UK Ltd. Freshcut Foods Ltd Freshfayre Fresh-Pak Chilled Foods Fridays Harvey & Brockless Southover Food Company Ltd. Zafron Foods Ltd. Frozen Fillings 2 Sisters Food Group Beacon Foods CP Foods UK Ltd. Glendale Foods SOUPS Freshfayre Leathams Southover Food Company Ltd VEGETABLES & HERBS Avocado CP Foods UK Ltd. Canned Vegetables Caterers Choice Ltd. Freshfayre The FoodFellas Princes Foods Ltd. Chargrilled Vegetables Beacon Foods Freshcut Foods Ltd. Leathams Moy Park Ltd. The FoodFellas Herbs & Spices Beacon Foods Jalapenos Beacon Foods Caterers Choice Ltd. Freshfayre The FoodFellas SALAD Fresh Florette UK & Ireland Freshcut Foods Ltd. Freshfayre MyFresh Salad (prepared) Florette UK & Ireland Freshcut Foods Ltd MyFresh Southover Food Company Ltd Sundried Tomatoes Beacon Foods Caterers Choice Ltd. Freshfayre Leathams Plc Martin Matthew & Co Ltd. Sweetcorn Beacon Foods Caterers Choice Freshfayre Martin Mathew & Co Ltd. Princes Foods Ltd. Tomatoes Beacon Foods Caterers Choice Freshfayre Martin Mathew & Co Ltd. Princes Foods Ltd.

2 SISTERS FOOD GROUP Manton Wood, Enterprise Park, Worksop, Nottinghamshire S80 2RS Contact: Renee Skukowski Tel: 01909 511800 renee.skukowski@2sfg.com www.2sistersfoodgroup. com ADELIE FOODS GROUP LTD 2 The Square, Southall Lane, Heathrow UB2 5NH Contact: David Guy Tel: 020 85711967 david.guy@adeliefoods.co.uk www.adeliefoods.co.uk ANCHOR CATERING LIMITED Kent Office: Units 2, 21 & 22, Wotton Trading Estate Wotton Road Ashford, TN23 6LL Contact: Stephen Drew Tel: 01233 665533 Fax: 01233 665588 Mobile: 07780 668145 sdrew@anchorcatering.co.uk www.anchorcatering.co.uk AROUND NOON LTD. Unit 24A Rampart Road, Greenbank Industrial Estate, Newry, County Down BT34 2QU Contact: Philip Morgan Tel: 0283 0262333

philip@aroundnoonsandwiches.com www.aroundnoonsandwiches.com

BRADGATE BAKERY Beaumont Leys, Leicester, LE4 1WX Contact: Clare Keers Tel: 0116 2361100 Fax: 0116 2361101

clare.keers@bradgate-bakery.co.uk

GREENCORE FOOD TO GO LTD PARK ROYAL Willen Field Rd, Park Royal, London NW10 7AQ Contact: Clare Rees Tel: 0208 956 6000 Fax: 0208 956 6060 clare.rees@greencore.com www.greencore.com GREENCORE FOOD TO GO LTD – MANTON WOOD Manton Wood, Enterprise Zone, Retford Road, Manton, Worksop, Notts, S80 2RS Contact: Sales Tel: 01909 512600 Fax: 01909 512708 www.greencore.com GREENCORE FOOD TO GO LTD – BROMLEY BY BOW Prologis Park, Twelvetrees Crescent, London E3 3JG Tel: 0207 536 8000 Fax: 0207 536 0790 Contact: Richard Esau richard.esau@greencore.com www.greencore.com GREENCORE FOOD TO GO LTD. – ATHERSTONE Unit 7, Carlyon Road Industrial Estate, Atherstone Warwickshire CV9 1LQ Contact: Alex McLaren Tel: 01827 719 100 Fax: 01827 719 101 alex.mclaren@greencore.com www.greencore.com GREENCORE FOOD TO GO LTD. – HEATHROW Unit 366 Stockley Close, West Drayton, London UB7 9BL Contact: Olatunde Ray-Odekeye Tel: 01244 533888

Olatunde.ray-odekeye@greencore.com

www.greencore.com

CHEF IN A BOX 762A/763A Henley Road, Slough SL1 4JW Contact: Tom Price Tel: 01753 523 636 Fax: 01753 573 125 Tom.Price@ciab.co.uk www.chefinabox.co.uk

HALAL KITCHEN Units 1, 2 & 8 Sunnyside Business Park, Off Adelaide Street, Bolton BL3 3NY Contact: Sohel Patel Tel: 01204 855967 sohel@expresscuisine.co.uk www.expresscuisine.co.uk

IMPRESS SANDWICHES Units 6-7 Orbital Industrial Estate, Horton Road, West Drayton Middlesex, UB7 8JL Tel: 01895 440123 Fax: 01895 441123 info@impress-sandwiches.com

www.impress-sandwiches.com LOVE BITES LTD. Granary Court, Eccleshill, Bradford, West Yorkshire BD2 2EF Contact: Richard Smith Tel: 01274 627000 Fax: 01274 627627 richard@love-bites.co.uk www.love-bites.co.uk MELTON FOODS 3 Samworth Way, Leicester Road, Melton Mowbray, Leicestershire LE13 1GA Contact: Michelle Sanders Tel: 01664 484400 Fax: 01664 484401

SANDWICHMAN LTD. 54 King Street, Wallasey, Merseyside CH44 8AU Contact: Jeffrey Gilmore Tel: 0151 6394575

sandwichman2010@live.co.uk

STREET EATS Prince William Avenue, Sandycroft, Flintshire, CH5 2QZ Contact: Anthony Wilkinson Tel: 01244 533 888 Fax: 01244 533 404 anthony@streeteatsfood.co.uk www.streeteatsfood.co.uk THE BRUNCH BOX SANDWICH COMPANY Unit H2, Dundonald, Enterprise Park, Carrowreagh Road, Dundonald, Belfast BT6 1QT Contact: John Weatherup Tel: 028 90 486888 Fax: 028 90 485486 john@thebrunchbox.com

michelle.sanders@meltonfoods.co.uk

ON A ROLL SANDWICH COMPANY The Pantry, Barton Road, Middlesbrough TS2 1RY Contact: James Stoddart Tel: 01642 707090 Fax: 01642 243858 jstoddart@onarollsandwich.co.uk www.onarollsandwich.co.uk

RAYNOR FOODS Farrow Road, Widford Industrial Estate, Chelmsford, Essex CM1 3TH Contact: Heather Raynor Tel: 01245 353249 Fax: 01245 347889 sales@sandwiches.uk.net www.sandwiches.uk.net

SANDAY’S BAKERIES BV Portsmuiden 2, 1046 AJ, Amsterdam, The Netherlands Contact: Wessel Wessels Tel: +31 20 5062000 Fax: +31 20 5062002 wessel.wessels@sandays.nl

THE SOHO SANDWICH COMPANY Unit 417 Union Walk, Hackney, London E2 8HP Contact: Daniel Silverston Tel: 0203 058 1245 Fax: 0207 739 1166 dan@sohosandwich.co.uk www.sohosandwich.co.uk ACCREDITED DISTRIBUTORS GINSTERS 81 Tavistock Rd, Callington, Cornwall PL17 7XG Contact: Jo Hartop Tel: 01579 386 200 ginsters.reception@ginsters.co.uk www.ginsters.com GREEN GOURMET LTD. The Moorings, Bonds Mill, Stonehouse, Gloucestershire GL10 3RF Contact: Rob Freeman Tel: 01453 797925 Fax: 01453 827216 rfreeman@greengourmet.co.uk

www.greengourmet.co.uk

The British Sandwich Quality Promise The sandwich manufacturers and distributors listed above support The British Sandwich Association Code of Practice as The Minimum Standard for Sandwich Making and are subject to regular independent audits. Copies of BSA Audits are available, on request,to buyers (subject to agreement of manufacturers) by calling us on 01291 636338

www.sandwich.org.uk September 2017 119


BSA Suppliers Index 2 SISTERS FOOD GROUP Leechmere Industrial Estate, Toll Bar Road, Sunderland, Tyne & Wear SR2 9TE Contact: Bill Anderson Tel: 0191 521 3323 Fax: 0191 521 0652 bill.anderson@2sfg.com www.2sistersfoodgroup.com

ALS FOOD & PHARMACEUTICAL Sands Mill, Huddersfield Road Mirfield, West Yorkshire WF14 9DQ Contact: Nigel Richards Tel: 01354 697028 Fax: 01924 499731 sales.uk@alsglobal.com www.als-testing.co.uk

BEACON FOODS Unit 3-4, Beacon Enterprise Park, Warren Road, Brecon LD3 8BT Contact: Lynne Skyrme Tel: 01874 622577 Fax: 01874 622123 lynne@beaconfoods.co.uk www.beaconfoods.co.uk BFR SYSTEMS 1 rue du Jariel, ZAC Les Longs, Silons 77120 Coulommiers, France Contact: Simon O’Connor Tel: +33 (0)1 64 65 11 71 Tel: 07764 564421 Fax: +33 (0)1 64 65 11 72 soconnor@bfrsystems.com www.bfrsystems.com BLENDERS Newmarket, Dublin 8, Ireland Contact: Julie Delany Tel: 00 353 14536960 Fax: 00 353 14537607 jdelany@blenders.ie www.blenders.ie

BRADBURYS CHEESE Staden Business Park, Staden Lane, Buxton, Derbyshire SK17 9RZ Contact: Chris Chisnall Tel: 01298 23180 Fax: 01298 27302 Chris.Chisnall@bradburyscheese. co.ukwww.bradburyscheese.co.uk BRADSHAW GROUP Fourth Way, Avonmouth, Bristol BS11 8TB Contact: John Marks Tel: 01275 343000 johnm@bradshaw.co.uk www.bradshaw.co.uk BUNZL CATERING SUPPLIES

Epsom Chase, 1 Hook Road, Epsom, Surrey KT19 8TY Contact: Karen Williams Tel: 07767 290680 karen.williams@bunzl.co.uk CARGILL MEATS EUROPE Orchard Block, Grandstand Road, Hereford HR4 9PB Contact: Stuart Bowkett Tel: 01432 362423 Fax: 01432 362482 stuart_bowkett@cargill.com www.cargill.co.uk

CATERERS CHOICE LTD Parkdale House, 1 Longbow Close, Pennine Business Park Bradley, Huddersfield HD2 1GQ Contact: Sarah Booth Tel 01484 532666 Fax 01484 532700 sarah@catererschoice.co.uk www.catererschoice.co.uk

COLPAC LTD Enterprise Way, Maulden Road, Flitwick, Bedfordshire MK45 5BW Contact: Sales Department Tel: +44 (0) 1525 712261 Fax: +44 (0) 1525 718205 info@colpac.co.uk www.colpacpackaging.com

COVERIS FLEXIBLES UK LTD. 7 Howard Road, Eaton Socon, St Neots, Cambridgeshire PE19 8ET Contact: Sales Department Tel: 01480 476161 Fax: 01480 471989 stneots.sales@coveris.com www.coveris.com CP FOODS UK LTD. Avon House, Hartlebury Trading Estate, Hartlebury, Kidderminster, Worcestershire DY10 4JB Contact: David Allen Muncey Tel: 01299 253131 Fax: 01299 253232 davidm@cpfoods.co.uk www.cpfoods.co.uk DATATHERAPY LTD. One Pancras Square, London N1C 4AG Contact: Yousaf Shah Tel: 0207 77000044 yousafshah@datatherapy.com www.datatherapy.com

DAWN FARMS UK Lodge Way, Lodge Farm Ind. Est, Northampton NN5 7US Contact: Julie Sloan Tel: 01604 583421 Fax: 01604 587392 info@tmifoods.co.uk www.tmifoods.co.uk Accreditation body: BSA

DEIGHTON MANUFACTURING (UK) LTD Gibson Street, Leeds Road, Bradford, West Yorkshire BD3 9TR Contact: Andy Hamilton Tel: 01274 668771 Fax: 01274 665214 sales@deightonmanufacturing.co.uk www.deightonmanufacturing.co.uk

DEW VALLEY FOODS Holycross Road, Thurles, County Tipperary, Ireland Contact: Christina Murphy Tel: 00353 504 46110 Fax: 00353 504 23405 cmurphy@dewvalley.com www.dewvalley.com ENGLISH PROVENDER CO. LTD Buckner Croke Way, New Greenham Park, Thatcham, Berks, RG19 6HA, Contact: Jason Belmont Tel: 01635 528800 Fax: 01635 528855 Jason.Belmont@englishprovender.com www.englishprovender.com BRC Grade A

EXTONS FOODS 5/6 Caldey Road, Roundthorne Industrial Estate, Manchester M23 9GE Contact: Rachael Exton Tel: 0161 998 5734 Fax: 0161 902 9238 rexton@extonsfoods.com\ www.extonsfoods.com

FJ NEED (FOODS) LTD. Spinneyfields Farm, Worleston, Nantwich, Cheshire CW5 8PU Contact: Dawn Storey Tel: 01270 611112 Fax: 01270 611113 dawn@needfoods.co.uk www.needfoods.co.uk

FLORETTE UK & IRELAND Florette House, Wood End Lane, Fradley Park, Lichfield, Staffordshire WS13 8NF Contact: Tracy Southwell Tel: 01543 250050 Fax: 01543 410000 trsouthwell@florette.com www.florettesalad.co.uk

FRESHCUT FOODS LTD 14-16 Lilac Grove, Beeston, Nottingham NG9 1PF Contact: Sales Tel: 01159 227 222 Fax: 01159 227 255 sales@freshcut.biz www.freshcutfoods.co.uk

120 September 2017 SANDWICH & FOOD TO GO NEWS

FRESHFAYRE Unit 10, Severn Way, Hunslet Industrial Estate, Hunslet, Leeds LS10 1BY Contact: Caroline Bartrop Tel: 0113 277 3001 sales@freshfayre.co.uk www.freshfayre.co.uk FRESH-PAK CHILLED FOODS 1 Waterside Park, Valley Way, Wombwell, Barnsley S73 0BB Contact: Mike Roberts Tel: 01226 344850 Fax: 01226 344880 mike.roberts@fresh-pak.co.uk www.fresh-pak.co.uk FRIDAYS Chequer Tree Farm, Benenden Rd, Cranbrook, Kent TN17 3PN Contact: Bridget Friday Tel: 01580 710250 Fax: 01580 713512 bf@fridays.co.uk www.fridays.co.uk Accreditation body: BSA FROMAGERIES BEL 2 Allee de Longchamp, Suresnes, 92150, France Contact: Bruno Camozzi Tel: +33 (0) 1 84 02 30 99 bcamozzi@groupe-bel.com www.belfoodservicepai.com

FSC Cheddar Business Park, Wedmore Road, Cheddar, Somerset BS27 3EB Contact: James Simpson Tel: 01934 745600 Fax: 01934 745631 james@thefscgroup.com www.thefscgroup.com

FUTURA FOODS UK LTD. The Priory, Long Street, Dursley, Gloucestershire GL11 4HR Contact: Jo Carter Tel: 01666 890500 Fax: 01666 890522 jo@futura-foods.com www.futura-foods.com

GEETA’S FOODS LTD. Unit 1, 1000 North Circular Road, London NW2 7JP Contact: Nitesh Shah Tel: 020 8450 2255 Fax: 020 8450 2282 nshah@geetasfoods.com www.geetasfoods.com

GLENDALE FOODS Cobdon Street, Pendleton, Salford M6 6WF Contact: Chris Bates Tel: 0161 743 4114 Fax: 0161 743 4112 chris.bates@glendalefoods.com www.glendalefoods.com

GROTE COMPANY Wrexham Technology Park, Wrexham LL13 7YP Contact: Paul Jones Tel: 01978 362243 Fax: 01978 362255 sales@intl.grotecompany.com www.grotecompany.com

HARVEY & BROCKLESS 44-54 Stewarts Road London SW8 4DF Contact: Tina Alemao Tel: 0207 8196045 Fax: 0207 8196027 tina.alemao@harveyandbrockless.co.uk www.harveyandbrockless.co.uk Accreditation body: BSA

H SMITH FOOD GROUP PLC 24 Easter Industrial Park, Ferry Lane South, Rainham, Essex RM13 9BP Contact: Chris Smith Tel: 01708 878888 chris@hsmithplc.com www.hsmithplc.com INSURANCE PROTECTOR GROUP B1 Custom House, The Waterfront, Level Street, Brierley Hill DY5 1XH Tel: 0800 488 0013 business@ipgdirect.co.uk www.insuranceprotector.co.uk

JACKSONS BAKERY 40 Derringham Street, Kingston upon Hull HU3 1EW Contact: Ian Hunt Tel: 01482 301146 Fax: 01482 588237 IanH@jacksonsbread.co.uk www.jacksonsbread.co.uk JIFFY TRUCKS LTD 26 Jubilee Way, Shipley West Yorkshire BD18 1QG Tel: 01274 596000 Contact: Stephen Downes stephen@jiffytrucks.co.uk www.jiffytrucks.co.uk


BSA Suppliers Index JOHN WEST FOODS LTD No. 1 Mann Island, Liverpool, Merseyside L3 1BP Contact: Stuart Neal Tel: 0151 243 6200 Fax: 0151 236 7502 enquiries.uk@john-west.com KPMG SMALL BUSINESS ACCOUNTING 15 Canada Place, London E14 5GL Contact: Sales Team Tel: 0808 231 7921 accounting@kpmg.co.uk

LEATHAMS LTD 227-255 Ilderton Road, London, SE15 1NS Contact: Des Hillier Tel: 0207 635 4000 Fax: 0207 635 4017 des.hillier@leathams.co.uk www.leathams.co.uk

MARTIN MATHEW & CO. LTD 50A St Andrews Street, Hertford SG14 1JA Contact : Matthew Donnelly Tel: 01992 641641 Fax: 01992 210177/210178 matthewdonnelly@martinmathew.co.uk www.martinmathew.co.uk MILLITEC FOOD SYSTEMS LTD. Woodhill Industrial Park, Nottingham Lane, Old Dalby, Leicester LE14 3LX Contact: Richard Ledger Tel: 01664 820032 sales@millitec.com www.millitec.com

MISSION FOODS EUROPE LTD Renown Avenue, Coventry Business Park, Coventry CV5 6UJ Contact: Natasha Bailey Tel: 02476 676000 Ext. 1707 Fax: 02476 676660 natasha_bailey@missionfoods.com www.missionfoodservice.co.uk

MOY PARK LTD. 39 Seagoe Industrial Estate, Craigavon, County Armagh BT63 5QE Contact: Mark Ainsbury Tel: +44 (0) 28 3835 2233 mark.ainsbury@moypark.com www.moypark.com

SUPPLIERS

MYFRESH PREPARED PRODUCE LTD. Unit 5 Walthew House Lane, Martland Park Industrial Estate, Wigan WN5 0LB Contact: Emma Hesketh Tel: 01942 219942

PIQUANT LTD Willenhall Lane, Bloxwich, Walsall, W.Midlands WS3 2XN Contact: Julie Smith Tel: 01922 711116 Fax: 01922 473240 salesinfo@piquant.co.uk www.piquant.co.uk Accreditation body: BSA

emma.hesketh@myfreshprepared.co.uk

SMITHFIELD FOODS LTD. Norfolk Tower, 48-52 Surrey Street, Norwich, Norfolk NR1 3PA Contact: Gary McFarlane Tel: 01603 252437 Fax: 01603 252401 garymcfarlane@smithfieldfoods.co.uk www.smithfieldfoods.co.uk

www.myfreshprepared.co.uk

NEW YORK BAKERY CO. 4 Heathrow Boulevard, Bath Road, West Drayton, Middlesex UB7 0DQ Contact: Sandie Belton Tel: 07507 063090 sandie.belton@grupobimbo.com www.newyorkbakery.co.uk NINA BAKERY 114 Halutssi Hatasia, Haifa, 2620113, Israel Contact: Michal Neeman Tel: +972 544 578648 michal.neeman@lumeega.com NORSELAND LTD. Somerton Road, Ilchester, Somerset BA22 8JL Contact: Oliver Scott-Harden Tel: 01935 842800 Fax: 01935 842801 oscott-harden@norseland.co.uk www.norseland.co.uk

OREXIS FRESH FOODS LTD. Unit 54B Minerva Road, Park Royal, London NW10 6HJ Contact: Romi Stavrou Tel: 0208 9652223 romi@orexis.co.uk www.orexis.co.uk PAPAYA LTD. Orion House, 14 Barn Hill, Stamford, Lincolnshire PE9 2AE Contact: Nick Edwards Tel: 01780 758560 nickedwards@papayauk.com www.papayauk.com

PAUWELS UK 1st Floor, Axiom House, High Street, Feltham, Middlesex TW13 4AU Contact: Rees Smith Tel: 0208 818 7617 Fax: 0203 187 0071 rees.smith@pauwels-sauces.com www.pauwel-sauces.com

PLANGLOW LTD The Quorum, Bond Street, Bristol BS1 3AE Contact: Rachael Sawtell Tel: 0117 317 8600 Fax: 0117 317 8639 info@planglow.com www.planglow.com PRINCES FOODS LTD. Royal Liver Building, Pier Head, Liverpool L3 1NX Contact: Brian Robbitt Tel: 0151 966 7000 Fax: 0151 966 7037 brian.robbitt@princes.co.uk www.princes.co.uk RANK HOVIS The Lord Rank Centre, Lincoln Road, High Wycombe HP12 3QS Contact: Mark Ellis Tel: 0870 728 1111 rankhovismarketing@hovis.co.uk www.rankhovis.co.uk RAP LTD. Mansel Court, 2A Mansel Road, Wimbledon, London SW19 4AA Contact: Martin Beaver Tel: 0208 069 0700 catherine.young@rapuk.com www.rapuk.com

ROYAL GREENLAND LTD. Gateway House, Styal Road, Wythenshawe, Manchester M22 5WY Contact: Solenne Labarere Tel: 0161 4904246 sola@royalgreenland.com www.royalgreenland.com

SAM BROWNE FOODS Kelleythorpe, Ind.Estate, Driffield, East Yorkshire, YO25 9DJ. Contact: Joanna Frost Tel: 01377 249000 Fax: 01377 241271 joannafrost@sambrownefoods.co.uk www.sambrownefoods.co.uk

SNOWBIRD FOODS Wharf Road, Ponders End, Enfield, Middlesex EN3 4TD Contact: Roy Anderson Tel: 0208 805 9222 Fax: 0208 804 9303 roy.anderson@snowbirdfoods.co.uk www.snowbirdfoods.co.uk

SOUTHOVER FOOD COMPANY LIMITED Unit 4, Grange Industrial Estate, Albion Street, Southwick,Brighton BN42 4EN Contact: Robert Partridge Tel: 01273 596830 Fax: 01273 596 839 bob@southoverfoods.com www.southoverfoods.com TASTY APPS 10 Parchment Street, Winchester SO21 3DE Contact: Trevor Loveland Tel: 01962 774972 trevor@tasty-apps.co.uk www.lunchmate.co.uk THE FOODFELLAS Lakeside House, 1 Furzeground Way,Stockley Park, Uxbridge, Middlesex UB11 1BD Contact: Mark Jones Tel: 0208 622 3064 Fax: 0845 2801166 markj@thefoodfellas.co.uk www.thefoodfellas.co.uk THE INGREDIENTS FACTORY Unit 2-3 Hamilton Road Ind Estate,160 Hamilton Road, London SE27 9SF Tel: 0208 670 6701 Fax: 0208 670 9676 Contact: Tim Marcuson tim@theingredientsfactory.com www.theingredientsfactory.com

These suppliers are members of The British Sandwich Association and subject to its rules, codes of conduct and accreditation. While the Association cannot guarantee the products supplied by those listed, it does make every effort to ensure that the companies are reputable and offer quality products and services.

TRI-STAR PACKAGING SUPPLIES LTD Tri-Star House, Unit 4, The Arena,, Mollison Avenue, Enfield, Middlesex EN3 7NL Contact: Kevin Curran Tel: 0208 4439100 Fax: 0208 4439101 info@tri-star.co.uk www.tri-star.co.uk

VESTEY FOODS UK 29 Ullswater Crescent, Coulson, Surrey CR5 2HR Contact: Leon Neill Tel: 0208 668 9344 Fax: 0208 660 4640 L.Neill@vestey.com www.vesteyfoods.com ZAFRON FOODS LTD. Unit B-G Eagle Trading Estate, Willow Lane, Mitcham, Surrey CR4 4UY Contact: Jack Kenny Tel: 0844 847 5116 Fax: 0844 847 5117 jack@zafronfoods.co.uk www.zafronfoods.co.uk

ZWANENBERG FOOD UK LTD (Puredrive Fine Foods/ Taste Original) 36A Causeway Road, Earlstrees Industrial Estate, Corby, Northamptonshire NN17 4DU Contact: Martin Burdekin Tel: 01536 463000 Fax: 01536 463085 martinb@puredrive.co.uk

LINKED  ASSOCIATION LOCAL AUTHORITY CATERING ASSOCIATIONS LACA Administration Bourne House, Horsell Park,Woking, Surrey GU21 4LY Tel: 01483766777 Fax: 01483751991 admin@laca.co.uk

CONSULTANT INTERNATIONAL MASTER CHEF & AUTHOR Tom Bridge 21 Blackhorse Avenue, Blackrod Village, Bolton BL6 5HE Tel: 01204 695450 or 07889 111256 www. cookerydetective.com www.piesocietybook.co.uk


BSA MANAGEMENT COMMITTEE 2017 The following are elected members of the Management Committee of the British Sandwich Association:

PICTURE COURTESY OF FRIDAYS

BSA Committee

CHAIRMAN Jonathan Scoffield, Greencore (producer) THE COMMITTEE Kate Smith-Bingham, Waitrose (Retail) Jessica Almond, Marks & Spencer (Retail) Georg Buhrkohl, Subway (Sandwich bar chain) Neil Wood, Woods (Independent Sandwich Bar) Anthony Wilkinson, Tastees (Producer)

Upholding quality standards in sandwich making and retailing

James Cornish, Ginsters (Van Sales)

Our aims

Peter Mayley, La Baguetterie (Independent Sandwich Bar)

the primary aims of the British Sandwich

Andrew Hesketh, Greggs (Baker)

As the voice of the British Sandwich industry, Association are: s To safeguard the integrity of the sandwich industry by setting minimum standards for sandwich making.

Sally Gabbitas, Tri-Star (Supplier)

s To encourage excellence and innovation in sandwich making.

Sohel Patel, Halal Foods (Producer)

s To promote the consumption of sandwiches.

SECRETARIAT Jim Winship – Director Gethin Evans – PR Manager Pam Sainsbury – Event Manager

R S

s To provide a source of information for the industry. s To provide a collective voice for all those involved in the making, distribution and retailing of sandwiches and to represent the views of the industry.

www.sandwich.org.uk

122 September 2017 SANDWICH & FOOD TO GO NEWS


Sandwich Slicer - DSS-250/1 •

Vertical slicing machine to cut filled sandwiches into triangular portions.

• Employing the standard machine up to 1200 sandwiches can be processed per hour. • To increase production the slicer is available with multiple cutting lines.

VSM-180

Vertical Slicer VSM-180

Productive

• Hygienic • Robust

• Vertical cutting machine with patented and reliable KR system to produce the perfect result.

DSS-250/1

• Adjustable speed from 4 metres to 10 metres per minute.

Buttering System WBS-600 •

Industrial butter spreading system

• Maximum coverage to the periphery of the product

• Self-adjustment spreading of +/- 5mm product height

NEW

WBS-600

BBS-IV

Bun and Bagel Slicer BBS-IV •

Roll and Baguette Slicer BBS-VE • •

• •

2 synchronised belts transport the product through the machine to be sliced

Versatile slicing - either hinge, complete or butterfly. Variable cutting speed with adjustable height. Precise and accurate.

Variable speed control

• Choice of hinged product or full cut.

• Maximum diameter 140mm

BBS-VE

INTERBAKE LTD.

UNIT 2, BRIDGE MILLS, ROCHDALE ROAD, EDENFIELD, RAMSBOTTOM, BURY BL0 0RE Tel: 01706 82 5596 / 07710 723901 Email: triple.d@zen.co.uk


Profile for J & M Group Ltd.

Sandwich & Food To Go News - Issue 171  

Our extensive lunch! showcase, with the best of the new product launches. Lesley Fong, a senior concept developer for Greencore, is proving...

Sandwich & Food To Go News - Issue 171  

Our extensive lunch! showcase, with the best of the new product launches. Lesley Fong, a senior concept developer for Greencore, is proving...

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