Sandwich & Food To Go News - Issue 173

Sandwich food to go news INTERNATIONAL

www.sandwich.org.uk

ISSUE 173 FEBRUARY 2018

Sandwich Slicer DSS-250/1 • • •

DSS-250/1

VSM-180

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.

Vertical Slicer VSM-180 • Productive • Hygienic • Robust

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

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

Bun and Bagel Slicer BBS-IV • •

WBS-600

BBS-IV

•

Versatile slicing - either hinge, complete or butterfly.

Variable cutting speed with adjustable height.

Precise and accurate.

Buttering System WBS-600 •

Industrial butter spreading system

• Maximum coverage to the periphery of the product • Self-adjustment spreading of +/-5mm product height

You can profit from our experience

BBS-VE

Roll and Baguette Slicer BBS-VE • •

2 synchronised belts transport the product through the machine to be sliced Variable speed control

• Choice of hinged product or full cut.

• Maximum diameter 140mm

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

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

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

SUBSCRIPTIONS t: 01291 636335 membership@sandwich.org.uk

NEWS Page 10 - EAT has entered into a franchise partnership with Compass Group UK & Ireland, following a win for Compass’ Instore business with Debenhams. The EAT partnership will initially be activated at two Debenhams’ stores in Basingstoke and Portsmouth, with a view to rolling this out across more Debenhams’ shops over the next few years.

PARTNERSHIPS Page 12 - We’ve already seen a number of food to go specialist and retail partnerships develop in the last 12 months, but the market looks set to see even more action this year, says Simon Ambrose FOCUS Page 18 - M&S has recently launched new food to go trials in selected stores, with counters offering missions throughout the day and a new element of theatre. David Philpot, Head of Trading – Convenience, M&S, explained the background at the recent IGD food to go conference

NEW OPENINGS Page 28 - Compass Group UK & Ireland, the UK’s largest food and support services firm, has created two new coffee and food brands to add to its hot beverage repertoire, continuing its investment in offering quality coffee experiences to clients and consumers.

TOP TEN SANDWICH BARS Page 66 - Editor, Simon Ambrose, picks his current top ten favourite sandwich bars

©Published by J&M Group.

Association House, 18c Moor Street, Chepstow, Monmouthshire NP16 5DB

In association with The British Sandwich Association.

PHONE +44 (0) 1291 636338 FAX +44 (0) 1291 630402 WEB www.sandwich.org.uk EMAIL info@sandwich.org.uk

Paper used in the production of this publication is sourced from sustainable managed forests

FRESH FLAVOURS, HOMEMADE TASTE & AWARD WINNING PRODUCTS We make our handmade products fresh everyday using the finest ingredients from trusted local suppliers

LETS TALK SANDWICHES SOHOSANDWICH.CO.UK - 0203 058 1245 - UNIT 7, ADVENT BUSINESS PARK, ADVENT WAY, LONDON, N18 3AL Soho Advert layout 2018 V3.indd 1

18/01/2018 20:23

www.sandwich.org.uk February 2018 3

NEWS

BSA welcomes Home Affairs Committee’s report on immigration THE British Sandwich and Food to Go Association, together with the Pizza Pasta & Italian Food Association and Café Life Association, have welcomed the Home Affairs Committee’s report on immigration published 15 January 2018, which calls for much stronger co-ordination between immigration policy and the labour market, as well as open and honest debate on the issues.

The Associations have collectively called on the Government to recognise the reliance of many sectors of the food industry on immigrant labour, much of which involves short term stays in the UK. The Associations also fully support the call for differentiated approaches for different types of immigration and the need to better address public

concerns that immigration rules are not enforced or are unfair.

In a recent submission to the Migration Advisory Committee, the Associations suggested the introduction of a visa system linked to businesses and employment which it suggested could provide border authorities with better control over working migrant movements.

However, the Associations remain concerned that in the rush to introduce new EU immigration controls, the low skilled migrant sector, upon which the food and catering industries rely heavily, could be squeezed out by skills quotas.

There is also a concern about the levels of bureaucracy, their efficiency and the fees that might be applied.

“Our sectors of the food industry

make a substantial contribution to the UK economy but this could be seriously undermined if too stringent immigration controls are introduced, particularly for EU workers,” says Director Jim Winship. “In London, some 75% of those working in our markets are currently EU workers, many of whom are only in the UK for a few years. They tend not to be long term immigrants.

“We fully support the Committee’s view that Government should differentiate between the different types of immigrants as well as for open and honest public debate on this whole issue. The public will not be happy if they find that queues to get served in food shops take twice as long because of staff shortages, for example.”

New delivery fleet at Impress Sandwiches MIDDLESEX based food-to-go manufacturer Impress Sandwiches has “rolled” out its highly original branding onto a new fleet of lower NOx (nitrogen oxide) emissions delivery vehicles.

Close up professional photography of products from their ranges is contrasted with animated characters from the food packaging for a new look that is eye-catching clear fun and purposeful. The new 67 plate fleet

boasts the latest fuel and emissions technology. In fact, Commercial Director Stephen Buss delayed the arrival of the new vehicles to get the best advances and ensure that they would be using the latest Euro Category 6 diesel to reduce emissions.

Stephen says “We are delighted with them. They look great and we are thrilled with the new technology. The age of the delivery fleet is a frequently asked question on tenders these days,

4 February 2018 SANDWICH & FOOD TO GO NEWS

so we are very pleased to be completely up to date.

“The vans are all fully tracked, so if there are any issues Impress Sandwiches can tell clients exactly where their orders are and enable them to ‘deliver’ on their company promise that “If you order from us we won’t let you down”.

Contact Impress Sandwiches on 01895 440 123 or info@impresssandwiches.com

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.

HELP US TO

HELP YOU BY JOINING TODAY

Plus you get free password access to

our online magazine and guidance

Visit www.sandwich.org.uk

Or Call Sandra on

01291 636348

NEWS

Freshly Chopped aims to open five locations in England this year FRESHLY Chopped, the Irish healthy food retailer with headquarters in Dublin, has signed a six-figure franchise deal to open new stores in Cyprus as it continues to expand overseas.

Founded by Brian Lee and Andy Chen in 2012, the group currently has 30 stores in Ireland, 20 of which are franchisees.

It recently secured its first store in London, which is expected to open shortly and it intends to open at another five locations in England early next year.

Freshly Chopped will be opening two new stores in Cyprus initially, one in Nicosia and a second in Larnaca.

The move comes after the signing of an area licensing agreement covering Cyprus and Greece with Karen Polyviou, who runs a family-owned business with extensive retail franchise experience.

A number of other stores are to be rolled out across the island in the coming years by Ms Polyviou, who discovered the Chopped “healthy fast food concept” while travelling through Dublin Airport.

“We’re proud that we have proven the concept in Ireland and built a loyal following from our customers. Our first

outlet in Cyprus mark a significant step in our journey but this is still just the beginning. Our ultimate dream is to be as big as McDonalds, with a Freshly Chopped on every street corner across the globe. We’re hoping to see this happen sooner rather than later and we’re in advanced talks to see Freshly Chopped outlets opening in even more countries across the world,” said Mr Lee, a former EY Entrepreneur of the Year award finalist.

The company, which employs 450 people in Ireland, entered into a partnership with catering group Aramark last year.

The first store in the capital of Nicosia, close to a busy business district, will be opened in early 2018 and will be followed closely by a restaurant in Larnaca before Freshly Chopped continues its rollout across the island.

The Cypriot outlets will take on board local culinary tastes and will adjust the menu to include locally sourced ingredients. The new outlets in Cyprus will join the 30 existing Freshly Chopped outlets across the island of Ireland.

Speaking at the announcement, Co-Founder and Managing Director of

Freshly Chopped, Brian Lee said: “Irish football fans will know that Cyprus is always a difficult place to get a result, but we are confident it is the perfect place to fuel our expansion across Europe. Our new Freshly Chopped locations will serve a wide variety of customers from commercial and retail workers to the thousands of tourists who flock to Cyprus’ beautiful shores every year.”

He added: “We’re proud that we have proven the concept in Ireland and built a loyal following from our customers. Our first outlet in Cyprus mark a significant step in our journey but this is still just the beginning.

Our ultimate dream is to be as big as McDonalds, with a Freshly Chopped on every street corner across the globe.

We’re hoping to see this happen sooner rather than later and we’re in advanced talks to see Freshly Chopped outlets opening in even more countries across the world.”

Quality and fresh produce is prepared from the Create Your Own menu or from their full menu at their deli counter. The selected salad is then sent to their open-theatre chopping stations to be freshly chopped and dressed by ‘Choppers’.

Around Noon signs £5m contract with Topaz NEWRY-based sandwich firm Around Noon has signed a £5 million contract to supply its selection of sandwiches, wraps, salads and fruit tops to Topaz’s 160 Re.Store outlets in the Republic of Ireland.

According to The Belfast Telegraph, Around Noon, which has been operating for 25 years, will supply its products to Topaz under its Scribbles brand. Commenting on the contract, Around Noon chief executive Gareth

Chambers said: “We are delighted to be working with Topaz to launch a fresh new grab and go range of artisan food.”

Around Noon currently produces more than 60 different food products and was named one of the UK’s fastest-growing companies in the Sunday Times Virgin Fast Track 100 December, while Topaz is one of Ireland’s largest forecourt operators, running 444 forecourts across the Republic and Northern Ireland.

6 February 2018 SANDWICH & FOOD TO GO NEWS

Jacksons to build new £40m bakery for sandwich manufacturer bread HULL-based bakery Jacksons is investing £40 million in a second factory to support its growth. The new state-of-the-art bakery, designed specifically to make sandwich bread for sandwich manufacturers, will be built on a 10-acre site in Genner Road on the Willowbrook East Industrial Estate in Corby which was purchased by the business in February this year.

Plans for the new factory in Corby, which will provide additional support to Jackson’s main bakery in Hull baking bread for sandwich manufacturing and food service, have been approved by Corby Borough Council.

Work on the new factory, which will initially create around 100 new jobs, has already started and Jacksons is planning to be fully operational by summer 2018.

Simon Ball, MD for Jacksons, which currently makes around two million loaves of bread a week in Hull, said:

“The new bakery will help us grow as a business and allow us to build on the great work we do in Hull. We have a brilliant team working on the expansion project, and there’s a real buzz of excitement right across our business as we have the opportunity to create something really special which will be at the forefront of bread-making in the UK.” Jacksons, which has baked bread on the same site in Hull since 1907, is part of the family-owned William Jackson Food Group, which also owns Aunt Bessie’s, Abel & Cole, MyFresh and The Food Doctor.

In addition to making 70 per cent of the bread used in UK prepared sandwiches, the business makes branded bread for sale in UK supermarkets Jackson’s Yorkshire’s Champion which has grown every year since its launch in 2012. The brand will continue to be produced at the Hull bakery.

Vegan on the Go campaign launched A new survey by The Vegan Society has found that 91% of vegans sometimes struggle to find ‘grab and go’ food options, prompting the charity to launch a Vegan on the Go campaign.

Food options for vegans have dramatically improved over the last few years but the research, which involved 2,500 UK vegans, suggests there is still room for improvement.

Veganism is growing at an exponential rate and is an untapped market that could offer huge opportunities for restaurant owners, investors and food developers.

According to Mintel’s Global New Products Database, there has been a 185% increase in the number of vegan products launched in the UK between 2012 and 2016.

Vegan on the Go campaign aims to bring attention to the growing demand for vegan options and to highlight to businesses that veganism is a market trend which is here to stay.

Elena Orde, Communications Officer at The Vegan Society, said: “We’ve seen some fantastic strides forward in terms of new, affordable vegan products in supermarkets and restaurants but we want to make it even easier for people to

go vegan and stay vegan.

“Offering vegan food options makes clear commercial sense – businesses are opening the potential market up to not only half a million vegans in Britain, but also to a million more vegetarians, the huge number of meat and dairy reducers, the lactose intolerant, the healthconscious and others who simply enjoy vegan food from time to time.

“Sometimes all it takes is removing a pesky small amount of dairy or egg to create a lovely vegan dish, which can really widen food retailers’ appeal.”

Attitudes towards veganism have changed dramatically over the last few years, indicating that veganism is now winning British hearts and minds in ever greater numbers.

The Vegan Society’s survey last month showed that half of Brits know a vegan, over a half (56%) adopt vegan buying behaviours and a quarter (26%) thought public sector food outlets should provide a vegan option by law.

Sandwich and coffee shops Pret a Manger, Starbucks and Caffe Nero are offering more and more animal-free products and chain restaurants like Zizzi, Wagamama and Wetherspoons all have dedicated vegan menus.

COLD-WATER PRAWNS SWEET & SMALL All our Cold-water prawns are • Full of flavour • Healthy – low in fat and high in protein • Sustainably sourced

Small Cold-water prawns are • Ideal for sandwich, salad & Food2go • Offering a rich, filling look and eating experience • Available at attractive prices

Royal Greenland

FIT FOR O FO DSERVICE & GASTRO Explore the opportunities with Cold-water prawns Contact your local Royal Greenland office Royal Greenland UK, Gateway House, North Wing 2nd Floor, Styal Road, Wythenshawe Manchester, M22 5WY enquiryuk@royalgreenland.com www.royalgreenland.co.uk

NEWS

Greggs Pledge for Veg GREGGS made a Pledge for Veg at the recent Vegetable Summit, organised by food think tank, the Food Foundation.

Greggs told the summit that 100% of their soup and leaf-based salads will provide at least one portion of veg from January 2018. They are also committing to growing the like for like volume of these ranges each year between January 2018 and October 2020. They also pledged that 50% of their cold sandwich range will provide half a portion of veg by next January.

In total, this will mean at least 15m portions of extra vegetables are consumed by Greggs’ customers.

In 2014, Greggs launched its Balanced Choice range, offering customers a choice of wraps, sandwiches, salads, soups, porridge, fruit, yoghurt and drinks, which are all less than 400 calories and meet amber and green on the Department of Health traffic light system for fat, saturated fat, salt and sugar.

Malcolm Copland, commercial director at Greggs, said: “We know that choice is very important to our customers and while our traditional favourites are much loved, we’re proud to be able to offer customers healthier options as part of our Balanced Choice range.

“Currently more than 10% of our sales come from our Balanced Choice range, which highlights that there is growing demand from our customers.

We’re pleased to be making a ‘Pledge for Veg’ at the Veg Summit and will be looking at ways to increase the use of veg and salad in even more new products in the future.”

Executive Director of the Food Foundation Anna Taylor said: “Over 20k premature deaths in the UK every

year could be prevented by eating more veg. This pledge from Greggs has the potential to help millions of people in the UK eat the extra portion of veg they need every day. But this is just the beginning! We had more than 40 pledges being made at our summit including several major supermarket chains and manufacturers, and we want to hear from even more.

Everyone can play a part in pledging for veg.”

Florette launch new ‘no-mess’ beetroot pouch FLORETTE has launched a new innovative beetroot pouch containing fresh steamed beetroot.

The new fridge pack contains natural and sweet, ready-to-eat beetroot that’s been peeled and steamed to retain its delicate flavour.

The resealable mess-free pouch locks in freshness between uses.

Elsa Deshiere, Brand Manager at Florette, comments: “At Florette we’re constantly looking

for new ways to innovate within the category, bringing the tastiest and freshest products to market.

“Our consumer research indicated that a big turnoff for consumers when faced with using beetroot is the mess and the hassle associated with its packaging. We therefore set about creating a solution that would provide consumers with a more convenient format. The new pack not only delivers

8 February 2018 SANDWICH & FOOD TO GO NEWS

on convenience, our unique steamed beetroot is extra fresh and tasty.”

Elsa continued: “Florette’s acquisition of Axgro Foods Ltd and expansion into the beetroot market is part of our ongoing strategy to diversify our product range through innovation, ensuring that consumers remain engaged with the prepared salad category.

Our beetroot fridge pack is the first of a number of

new, ‘unbeetable’ products which consumers and retailers can look forward to from Florette.”

Compass Group UK & Ireland launches EAT partnership as part of Debenhams contract win EAT has entered into a franchise partnership with Compass Group UK & Ireland, following a win for Compass’ Instore business with Debenhams.

The EAT partnership will initially be activated at two Debenhams’ stores in Basingstoke and Portsmouth, with a view to rolling this out across more Debenhams’ shops over the next few years.

EAT is also hoping to work with Compass on hospital and university sites.

Debenhams restaurants, cafes and branded food partners serve the 19 million customers that use the 175 UK and Republic of Ireland department stores every year.

The EAT concessions will provide customers with a variety of fresh food, cooked from scratch every day and including hot food options such as pies, wok pots and soups, plus cold grab-and-go offers such as sandwiches, salads, cakes and pastries. There will be Seasonal menus and ongoing recipe development, coffee, chilled frappes and coolers, as well as tea.

EAT joins a suite of leading brands that the business works with. These partnerships sit alongside a number of Compass own-brands, providing clients with the best of both worlds when it comes to choosing a solution that perfectly meets their individual

requirements, says the company. This franchise partnership highlights how Compass is meeting the evolving demands of the market, through offering a wide range of balanced and nutritional food-to-go, it adds.

Andy Rees, Managing Director for Instore, part of the Business & Industry division of Compass Group UK & Ireland said; “This new brand partner is perfectly placed within our Debenhams contract and will deliver a fantastic range of good quality food and beverages to our customers. We’re delighted to be bringing the EAT. brand into our business’ offer.”

Louise Pilkington, Marketing Director, Compass Group UK & Ireland said; “We’re thrilled to be extending our brand portfolio with such a well-respected national name as EAT. Our shared focus on providing customers with great tasting, seasonal food makes us an ideal match and will ensure we’re perfectly placed to adapt to the rapidly growing grab-and-go market. Our insights tell us food-togo is what our customers increasingly look for, but they’re not prepared to compromise on taste and quality, so we’re confident working with EAT. is giving our consumers more of what they want.”

Andrew Walker, CEO, EAT, said; “It feels really good to be launching

10 February 2018 SANDWICH & FOOD TO GO NEWS

a new exclusive franchise partnership with Compass to operate EAT stores inside Debenhams and potentially in the future expanding to hospitals and universities within the Compass client base. We hope this is the start of a long and fruitful partnership. This is a great opportunity for EAT to work alongside other leading brands and to reach a wider audience. The first of these opportunities is within Debenhams, and we look forward to sharing our great-tasting, good mood food with Debenhams’ shoppers!”

Sam Shutt, Head of External Business – Food Services, at Debenhams commented; “Our partnership with Compass’ Instore business gives us the opportunity to maximise our customers’ shopping experience by offering a range of quality food and drink. We know our customers will love the EAT brand and we’re looking forward to seeing it in two of our stores later this year.”

Compass’ recent ‘Eating Out of Home’ survey, estimates that the graband-go market is now worth £20.1bn in the UK. EAT is currently working with a number of partnerships, including TRG at Gatwick Airport and is exploring a number of opportunities with them.

“We have a very exciting site coming up with them soon,” said Andrew Walker recently.

impress sandwiches 01895 440 123

info@impress-sandwiches.com www.impress-sandwiches.com

N E Wl i t y

hospita rs platte

Perfect Solutions for the Food To Go Revolution ✔ Classic Sandwiches ✔ Café Bloomers ✔ Deli Rolls ✔ Sub Rolls ✔ Tortilla Wraps ✔ Hot Eats ✔ Salads ✔ Hospitality Platters ✔ Protein Pots ✔ Veg Pots ✔ Sushi ✔ Gluten Free ✔ No Frills

To advertise call Paul Steer on 01291 636342 February 2018 11

Food to go partnerships are driving mutually

beneficial

growth

12

We’ve already seen a number of food to go specialist and retail partnerships develop in the last 12 months, but the market looks set to see even more action year, says Simon Ambrose February 2018this SANDWICH & FOOD TO GO NEWS

FOCUS

R

etailers and food to go specialists are increasingly collaborating in partnerships to drive mutually beneficial growth opportunities.

In the past 12 months we’ve seen EAT, Greggs, Crussh, Sainsbury’s, Co-op, Benugo and M&S all move into food to go partnerships to drive business forward and there’s no sign of the trend abating.

The reason: it’s an obvious no-brainer for retailers with space to spare, looking to widen their food to go offer to customers on non-competing brands, but without having to invest in the expertise, take on staff and shoulder the risk.

For the specialists, it’s a great way of expanding into well-established retail space, with a customer footfall covering most dayparts, and the bonus of a national network, if initial trials prove a success. No individual property deals and negotiations on crowded high street sites for them.

Co-op Mark Pettigrew, Director of Format, Range, Space and Merchandising, underlined the trend when he said at the recent IGD food to go conference that partnerships are becoming more relevant for Co-op as it evolves its food-to-go offer.

“Within the retail market, the market will be much more led by partnerships in future, and we’re already seeing this with people like Euro Garages and Applegreen; Tesco’s and Sainsbury’s have also been doing much more in the way of partnerships. That’s a trend I think will develop much more over the next 18 months.

“Partnerships are going to become more and more important; I don’t think we can do this on our own. I think we’re going to have to work with respective foodservice partners from around the industry to give us the extra reach.”

Crussh has been one of the most active in finding new ways of expanding recently, with partnerships with retailers (Sainsbury’s and Debenhams) and gyms (Everyone Active, Westway Gym), as well as a presence in selected Wework locations across London.

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 recently.

“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

www.sandwich.org.uk February 2018 13

FOCUS in terms of the allocated size, being fully plated with 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.

Crussh has also opened new concessions in health and wellness chain Holland & Barrett’s London flagship FOCUS ON HEALTH AND INNOVATION. A new kiosk style counter opened in Holland & Barrett’s “More” store near Marble Arch, on Oxford Street, London.

The Fit Food and Juice Bar features Crussh’s food and drink range, including smoothies and coffee. All options are vegetarian and vegan, in line with Holland & Barrett’s ethical positioning.

Meanwhile, EAT has also been engaging with new partnerships. Andrew Walker, CEO EAT, recently announced a new tie-up with Compass in Debenhams.

“We are working with a number of partnerships.

We have one with TRG at Gatwick Airport and we are exploring a number of opportunities with them; we have a very exciting site coming up with them soon.

We are also working with a number of franchise partners including Compass in Debenhams in Basingstoke and Portsmouth and we are hoping to work with them in hospitals and universities.

“But we are principally focused on getting the core market in London to operate at a higher level. It’s no secret that Pret stores in London are busier than EAT stores and that’s something we need to change round.

There’s a huge opportunity to expand in London, but it’s not for us today.

London is the best market: all the main operators start

14 February 2018 SANDWICH & FOOD TO GO NEWS

FOCUS “We put the customer at the heart of everything we do and we’re excited that this partnership will see us bring new products and a new experience to our customers. Health, convenience and food ‘on the move’ are all growing areas of our business and by working with an expert partner, we know we can offer our customers the very best.”

Greggs’ CEO Roger Whiteside was also candid about recent expansion through partnerships.

“There are some customer catchments which we can’t access by renting ourselves.

So because we couldn’t rent space at service stations we’ve partnered with Moto, and Euro Garages to rent space on forecourts.

“Gaining access to offices is also interesting.

in London because you have such a high density of people who want to come in quickly and get food to go.

“The market is pretty tough: there are more and more competitors fighting for the same sites, paying increased rent and rates and most importantly fighting for the same labour pool because of Brexit.”

Marks & Spencer (M&S) have also been active in the partnership trawl, accouncing a trial of fresh sushi counters in partnership with sushi specialist Wasabi.

The retailer said the aim of the initiative is to bring customers ‘expertly prepared fresh products, while improving the in-store experience with a touch of theatre’.

We have a couple of experiments going on with Compass, for example, to see if as a franchise we can become part of their set up in an office, university environment or a large work place but they’ve yet to put this into roll-out mode.

“The problem is that typically the person that looks after that office block wants a one stop shop: they want to deal with one outlet that looks after the whole thing, and trying to get in with that one outlet is proving difficult.”

For Benugo, it’s about building on its existing partnerships with museums and other public spaces to move into John Lewis department stores, Top Shop’s London flagship and, increasingly, workspaces.

The counters, located in M&S Foodhalls, will sell an extensive range of Wasabi’s products, with the focus on prepared raw sushi and hot meals.

As a concession service, customers will order at the Wasabi counters and pay at the M&S checkout, allowing them to easily purchase from both brands.

The co-branded partnership is the first of its kind for both M&S and Wasabi. The trial started at five stores (four in London) with all counters opening before Christmas. The companies said they would be ‘listening carefully to customer feedback to develop the roll-out’.

M&S food director Andy Adcock commented:

www.sandwich.org.uk February 2018 15

New trends in health, wellbeing and betterfor-you food and drink opened doors for business at Food Matters Live 2017 Over 15,000 influential professionals visited Food Matters Live 2017, which played host to 800 exhibitors, showcasing the latest innovations in food, health and nutrition through a range of interactive displays and thought-provoking talks, demonstrations and tastings.

M

ore buyers than ever before took part in the event – the biggest cross-sector event of the year for showcasing innovation and the latest trends in food and drink.

Sainsbury’s, Marks & Spencer, Brakes, Sodexo and Tesco were among big name retail and foodservice brands to attend the three-day event at London’s ExCeL, which offered emerging and established retailers, manufacturers and ingredients companies a unique opportunity to do business in the UK. EAT, Hello Fresh, Planet Organic, Suma Wholefoods, Whole Foods Market, Tree of Life, Holland & Barrett and Costa Coffee were also in attendance, along with manufacturers, such as Allied Bakeries, Coca Cola, Kraft Heinz, Nestle, Greencore and Mondelez.

16 February 2018 SANDWICH & FOOD TO GO NEWS

PROMOTIONAL

To help boost business, Food Matters Live’s new matchmaking service, Match, hosted more than 260 one-to-one meetings for food and drink professionals eager to identify potential partners.

And to celebrate the incredible innovation that continues to shape the future of food and drink, Food Matters Live announced the winners of its inaugural awards. The winner of the Most Innovative Food to Go Product was Snackamole™ by Born Tasty Ltd. More than 400 speakers led the Food Matters Live education programme, with debates on Brexit, reformulation, future of food retail, food futures, new product trends and insight into the modern shopper pulling in the biggest crowds.

Former Sainsbury’s Chief Executive Justin King headlined the conference

programme sharing his insights into leadership and the challenges and opportunities shaping the future of food retail - while IGD’s Ben Miller joined James Lowman from the Association of Convenience Stores on a panel to discuss how the face of food retail is changing.

Alongside the conference, a multistream seminar programme again put the spotlight on the future of food retail and food to go. Sessions covered a broad range of issues, such as the demand for healthy snacks, bestselling products and retail solutions in food-togo, and keeping pace with the modern shopper’s approach to food, drink and nutrition.

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 have really cemented our position as the best place for 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.

“Our priority now is to build on the success of last week’s event and to work closely with exhibitors, speakers, visitors and supporters to make Food Matters Live 2018 even better.”

For further information Briony Mansell-Lewis Director +44 (0) 20 3735 5960 briony.mansell-lewis@foodmatterslive.com

www.sandwich.org.uk February 2018 17

M&S launch new FOCUS

mission-led

food to go trials M&S has recently launched new food to go trials in selected stores, with counters offering missions throughout the day and a new element of theatre. David Philpot, Head of Trading – Convenience, M&S, explained the background at the recent IGD food to go conference

P

roduct innovation is the lifeblood of M&S’s business. It’s how we’ve grown our business and it’s absolutely key for us that we continue to do that. People tend to go to the same places for lunch every day, and they expect to see new and interesting products.

Convenience food is in great growth for food to go and broader convenience.

At M&S our market share for convenience foods is around three times that of our overall food share, so it’s a real area of strength for us, driven by what we have pioneered first to market over the decades gone by.

What’s surprising is how many current trends were actually trends 25 years ago, and some things are still replaying. The chicken kiev we launched in 1979, for instance, is still an absolute favourite. In today’s world it’s not particularly convenient, but in those days it was at the forefront. Then in food to go, 1980 saw the launch of our pre-pack sandwiches: the ever-present prawn mayonnaise sandwich launched in 1981.

What does our innovation in food to go look like today? Our Christmas Shelter food to go range took some of the favourite tastes and trends from our food hall and turned them into food to go products: one of our biggestselling lines in the party area was pigs in blankets, so we launched a pigs in blankets sandwich – customers love it, it does really well.

Then there’s the turkey feast sandwich – an absolute favourite; there’s pork crackling bites, Christmas pudding smoothies – all the fantastic flavours you associate with Christmas, but in a food to go proposition. Then there’s products such as a drinking coconut, where you can pull the top off and drink straight out of it.

‘We have very clear plans on how we intend to grow the healthy parts of our food to go proposition’

18 February 2018 SANDWICH & FOOD TO GO NEWS

www.sandwich.org.uk February 2018 19 M&S food to go: new trial units not shown

FOCUS You can have the best product in the world, but you have to sell it in right way, in the right store and in the right place. We’ve got our food halls, which are about main shop or top up shop; our Simply Food offer, which is about an on the move mission, eating now or tonight and a combination of our ready meal and food to go business; and then the latest in our portfolio, which is our food to go stores such as Ludgate Circus, which is entirely focused on just eating for now.

SUPPLIERS For suppliers, it’s key that you think about not just the product and the proposition but where it’s going to sell, not just in terms of the store format, but also packaging, pack size, what is it going to sit next to – really looking at the offer through your customers’ eyes.

You also have to bear in mind how time pressured your customers are in food to go. Customers have got to see immediately why they need that product and what it’s going to deliver to them.

Then there’s the franchise business.

Back in 2001 we launched our first franchise store in Liverpool Street Station, and we’ve now got the planes, trains and automobiles covered.

Obviously our partnership with BP is a huge part of the business with petrol stations, and railway stations are huge for us as a food to go business, as well as hospitals and airports. Our most recent addition is British Airways, launched last year with 300 routes out of Heathrow and Gatwick. Our food to go proposition is great but only if you can access it, and this is about how we can get it to more customers.

Our Market Place trial is brand new.

This is really about customers saying they want much more theatre in store and how we can bring it and our hot

food offer to life. Market Place, which launched at our Stratford store recently, is really a series of food to go led counters that offers missions throughout the day – a breakfast proposition, a lunch proposition, including elements such as pizza, rotisserie chicken, freshly made sandwiches; and freshly made products catering much more for time of day. This complements our core offering of sandwiches.

Then we’ve launched a co-branded proposition with Wasabi, which also launched in Stratford, a business that has very similar values to us. They are experts in the fresh preparation of sushi and raw fish. Again, the customers have the great theatre of watching the product being made. All these elements, together with our existing sandwich business, give us more chance of growing loyalty with our customers.

HEALTH Health is not a new trend for us. In 1985 we launched a range of calorie controlled ready meals which evolved into our Count On Us range and a range of vegetarian ready meals, and it’s escalated ever since. We’ve got lots of customers now demanding vegetarian and vegan options but we actually did this many years ago. Of course, lots of things have changed but there are things we can learn from that.

20 February 2018 SANDWICH & FOOD TO GO NEWS

80% of customers today are telling us that health is extremely important; eating fewer calories, eating five a day, less sugar and less salt are things they are all aware of. But the biggest thing they are saying to us is that it is difficult to eat healthily out of home. Our job is to make sure we can deliver that for the customer. With our eat out of home proposition we have to make sure we offer all the healthy elements from our ready meals business.

So what do our healthy ranges look like today? I’ve mentioned the Shelter range already. This has the top five or six products that have been there for a number of years, but the gluten free turkey feast has now become one of the best sellers and our vegan chestnut wrap is also a significant part of the range. We have very clear plans on how we intend to grow the healthy parts of our food to go proposition.

PLAN A We need to deliver all this responsibly.

We launched Plan A in 2007 to tackle the environmental and social challenges we have around the world. We have 85,000 employees in 1,300 stores and our reach is all over the world. The impact we can have is huge and we need to make sure that’s a positive one.

Again, what I would say to suppliers is are you clear on what part you can play in this with us. These issues are far too big for individual companies to tackle on their own, so we need to partner with our supply partners, our growers and producers to make sure we have the best chance of making a truly sustainable supply chain.

So to recap on the key points: we have got to be absolutely focused on our customers. They are extremely demanding in an area like food to go.

There are a huge number of options and how we can create a point of difference and get customers to cross the road is key. New and interesting products continue to be vital and it’s also about packaging and format.

Convenience in all its forms in vital.

We have to make sure that a product is as convenient as it can be.

Health is another key. Back in the day the category or healthy meals team would have looked after health.

Now every single member of the food business has a health plan, whether that be reducing salt and sugar, portion size, or indulgent products, right through to offering wheat or dairy free.

GREAT INGREDIENTS, GREAT FOOD. Innovation is a key ingredient in our business. By continually evolving and adapting to fast moving food trends we have become the preferred cooked & fermented Ready To Eat (RTE) meat ingredient supplier to the UK’s leading pizza, sandwich and ready-meal brands.

Visit www.dawnfarms.ie to discover the ingredients that set us apart.

Visit Dawn Farms at Gulfood 2018 S2-D56 | Sheikh Saeed Hall

g n i n n i AW

£5,000

Sandwich With £5,000 offered to the Sandwich Designer of the Year the stakes have never been higher. Entries are in and ingredients are on their way out thanks to our friends at Igloo who are busily packing up the most exciting selection of ingredients. Each aspiring sandwich designer will be using the showcase ingredient to create the perfect blend of flavour and texture. The judges are poised ready to receive the recipe submissions and decide who will be invited to the Regional Heats.

BRITISH

SANDWICH

DESIGNER OF THE YEAR 2018

REGIONAL HEATS

At the time of going to press, the following dates and venues have been confirmed.

NORTH EAST 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 SOUTH WEST HEAT Thursday, 15th March 2018, at 10.30am, at Nisbets t/a Bradshaw, Fourth Way, Avonmouth Bristol BS11 8TB

BRITISH SANDWICH DESIGNER 2018

T

he British Sandwich Designer of the Year has six categories, each has a key ingredient which must form the basis of the recipe design.

Contestants are provided with samples of each key ingredient to create a recipe to showcase the key ingredient.

category are asked to create a sandwich using H.Smith Food Group’s Shredded Chicken.

THE SIX COMPETITION CATEGORIES ARE:

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.

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.

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 Cooked Duck

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

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 winners from the regional heats will compete in the final, on 10th May (the same day as the Sammies Awards dinner).

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.

Join us for the Grand Final which will take place at The Royal Lancaster London Hotel on Thursday 10th May 2018 at 11:30am.

For full competition details please see our website www.sandwich.org.uk

Sandwich Designer 2017 Martin Willsher,

Innovation Manager for central Europe, Starbucks:

“

The Sammies Awards are a real highlight in the Sandwich Industry calendar and the Sandwich Designer of the Year competition is the ultimate accolade for any aspring sandwich designer. I was absolutely delighted to win in two categories but to then go on and win the overall Sandwich Designer of the Year was absolutely amazing. Being recognised as the Sandwich Designer of the Year 2017 has really helped my career progression and I am delighted to now be using my sandwich designing skills with the team at Starbucks.

“Competing at the Sammies is always a great way to meet like-minded people in the industry, be inspired by other contestants entries and generally have a great time.

”

www.sandwich.org.uk February 2018 23

NEWS

AWARDS 2018

Success Celebrating

24 February 2018 SANDWICH & FOOD TO GO NEWS

The Sammies (The British Sandwich Industry Awards) recognise and honour the industry’s finest in a glitzy award celebration. The Sammies 2018 will be hosted by Celebrity Chef Theo Randall and Comedian Dominic Holland

SAMMIES 2018

I

t’s 2018 and the date is in the diary.

10th May will see the sandwich industry’s great and good come together for The Sammies 2018, where we celebrate the industry’s finest. This year’s Sammies take place at the Royal Lancaster London Hotel and with many tables already sold, this year’s event is gearing up to be the best yet.

There is still time to enter this years’ awards. If you have a great sandwich or food-to-go product or if your business should be considered for an award then tell us about it. The deadline is 1st March and there is a category for all aspects of the sandwich and food to go sector from Best Sandwich Multiple Retailer to new for 2018, Food-to-Go New Product Development Award.

Entries are now being invited for the following categories:

BSA Sandwich Manufacturer Award Open to BSA accredited manufacturers only. The Sandwich Manufacturer Award recognises the most impressive and effective initiatives to improve the quality and food safety of sandwich manufacturing.

Sandwich Multiple Retailer Award To be considered for this award, a multiple retailer must show that it has done the most to develop it’s sandwich business, to include marketing, innovation, packaging, product quality, sales growth and market share.

Sandwich Convenience Retailer Award Designed to recognise the retailer that has done the most to develop it’s sandwich business taking into account, marketing, innovation, packaging, product quality, sales growth and market share.

• 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 #Sammies17

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

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.

The Award is 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 recognise 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.

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 is sub-divided into two categories: • Product Category (ingredients etc) • Equipment/Packaging Category Entries must have been introduced to the market within the award qualifying period.

NEW CATEGORY - Food to Go New Product Development Award This new award for 2018 aims to recognise the importance of new product development in the food to go market and the detailed work that goes into creating successful new products, from concept to launch. The launch must have taken place within the award qualifying period, 1st March 2017 to 28th February 2018.

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.

www.sandwich.org.uk February 2018 25

SAMMIES 2018

The Sammies g in iv L 2017 Dream Winning a British Sandwich Industry Award can be an amazing boost. We caught up with a couple of last year’s winners to find out how the win has helped their business:

Anishya Kumar from Zinda Foods, won New Sandwich Product Award with their Air Wrap: “We were thrilled to win the New Sandwich category. Being recognised by the British Sandwich Association has been a real turning point for our business. The Air Wrap is a unique concept and the recognition from the BSA has helped us launch the product nationally, giving us greater credibility with suppliers and has really helped promote the Air Wrap. What’s more, our brand-new factory at West Drayton is nearing completion, and we are in advanced stages of talks with a few retailers.

Watch this space for exciting news in the near future!”

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.

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 with an overall winner announced at the awards dinner.

New Sandwich Product Award Specifically aimed at products launched during the award period, including ingredients, equipment and associated products.

The award is divided into sub categories: • Food Ingredient • Packaging/ Equipment Ashley Davis, Owner at Mimosa Café and Delicatessen, won Best Independent Sandwich Retailer: “We were so delighted to be recognised as Best Independent Sandwich Bar by the British Sandwich Association. It has been a great boost for our team and has proven to be an excellent platform for us in growing the business.

We have built the business here on a regular customer base and national recognition from the British Sandwich Association has really validated what we do.”

26 February 2018 SANDWICH & FOOD TO GO NEWS

Programme sponsored by:

SAMMIES 2018

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.

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.

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 is sub-divided into four categories: • Independent Bakery Sandwich Retailer • Independent Café Sandwich Retailer

• Independent Delicatessen Sandwich Retailer • 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. An overall independent winner will be chosen and will receive the award on stage at the dinner.

Wine at this year’s Sammies Awards will be provided Courtesy of

Join us at Presented by celebrity chef Theo Randall

AWARDS 2018

LANCASTER LONDON HOTEL, HYDE PARK, LONDON

Thursday, 10th May, 2018 Entertainment until 2am / Dress code: Black tie Raffle, draw and auction in support of FairShare

And comedian Dominic Holland

TO BOOK YOUR PLACE, PLEASE VISIT:

AWARDS 2018

http://awards.sandwich.org.uk/index.php/awards/dinner-booking-form www.sandwich.org.uk February 2018 27

NEW OPENINGS

Compass opens two new food and coffee brands COMPASS Group UK & Ireland, the UK’s largest food and support services firm, has created two new coffee and food brands to add to its hot beverage repertoire, continuing its investment in offering quality coffee experiences to clients and consumers.

Peak St. and Crackle & Hum are two distinctive coffee concepts, targeting value and premium segments within the coffee market. They are currently being rolled-out at Compass client sites, across sectors such as business and industry, healthcare and leisure.

The market for hot beverages is in sustained growth, both in size and breadth of range, with the UK coffee shop market generating £8.9b in revenue last year, according to the Allegra World Coffee Portal Project Café 2017 report.

Chop Chop, Compass’ newly developed range of hot and chilled food-to-go, will be on offer as part of the new concepts to complement the hot beverage choice.

Through the creation of two quality coffee offers, as well as its high street retail partnerships, Compass will be able to meet the increasing demands of clients and customers for a stronger and more varied hot beverage offer, says the company.

Both new brands will include their own coffee blend. Peak St. will use the Sicilia blend of coffee, a Fairtrade certified Arabica/Robusta blend sourced and roasted exclusively for Compass Group UK & Ireland, offering consumers a great coffee to be enjoyed as an espresso or with milk. Alternatively, the brand’s tea offer comprises of easy to use pyramid tea bags from the Brew Tea Co. and includes a comprehensive menu of black and green teas as well as infusions.

Crackle & Hum, as a premium offer, will use the Three Sixty blend, a 100% Arabica coffee blend sourced from Brazil and Colombia. The Three Sixty blend has received Rainforest

Alliance accreditation, allowing Crackle & Hum outlets to display the Green Frog certification seal confirming environmental, social and economic sustainability.

Crackle & Hum will also serve a premium option loose whole leaf tea from Teapigs, served by highly skilled colleagues who have completed mandatory coffee and tea training, in partnership with the Speciality Coffee Association (SCA) and London School of Tea respectively.

Louise Pilkington, Marketing Director – Compass Group UK & Ireland, said: “Introducing Peak St. and Crackle & Hum is a really

28 February 2018 SANDWICH & FOOD TO GO NEWS

important step for us, as we continue to perfect and grow the range of offers we provide for our clients and consumers. We’ve based these two distinct, tailored brands on insights and feedback from our customers, to further enhance our position in the ever growing hot beverage market.”

Stephen Lovegrove, Head of Business Excellence – Central Marketing, commented: “I’m particularly pleased that we’re able to provide two coffee offers with great provenance stories behind them, continuing the good work we are doing as a business around sustainable and ethical sourcing.”

Labelling software for the Food Industry

FMS STANDARD Suitable for shops and restaurants that do not need to print labels but have need to produce verifiable information relating to allergens and nutrition values.

FMS LARGE Designed for FBOs that overprint labels in house, that need to produce product specification reports, keep traceability records and comply fully with the current food labelling legislation.

FMS CLOUD Allows for multi-site labelling capabilities with one centralised database accessible from all sites with all the capabilities of FMS Large.

WWW.FOODMANAGEMENTSYSTEMS.COM

01708 767946 ELS SIONN E ROFES P S N RAPID N LO R URATIO A T LES SA S E PORTE R DE LA ET À EM

4 5 &

18

0 AVRIL 2

LES VERSAIL RTE DE O P PARIS PAV. 7.2

PRODUITS ALIMENTAIRES • BOISSONS • CAFÉTERIE • CONCEPTS DE RESTAURATION • EMBALLAGE / USAGE UNIQUE ÉQUIPEMENTS POUR LA RESTAURATION HYGIÈNE SERVICES / CONSEIL / BANQUE / PRESSE • SIGNALÉTIQUE • AGENCEMENT • TECHNOLOGIE • SECTEUR HALAL Pour télécharger votre badge gratuit rendez-vous sur

www.sandwichshows.com et renseignez le code

#Salonsandwich www.sandwichshows.com

3 SALONS_ANNONCE_180X130_2018_CODE.indd 1

CODE : SVISFTGN

#Parizza www.parizza.com

#JFS www.japanfoodshow.com

08/01/2018 18:03

To advertise call Paul Steer on 01291 636342 February 2018 29

NEW PRODUCTS ORNUA INGREDIENTS CHEESE SLICES

PANTHEON’S TM5 IS A GREAT LITTLE MIXER A reliable, compact, stand mixer is a basic necessity in any busy kitchen either as the sole mixer, if demand is light or, in larger kitchens, as a back-up mixer.

Because so many commercial kitchens are open to the eating area these days, operators have to consider the aesthetics of any equipment within view of customers. Pantheon’s TM5, 5 litre mixer is ideal as it looks good, performs effortlessly and is very competitively priced.

Stand mixers work on the planetary system where the bowl remains static and the selected accessory spins. The TM5 comes with 3 aluminium attachments that cope with a multitude of tasks: • a whisk for liquid ingredients such as whipping cream or beating eggs • a beater for applications such as creaming butter and sugar or making batters • a dough hook for dense, sticky ingredients It is powered by a 200w motor and has a stepless speed facility giving the operator complete control, enabling precision mixing.

Overload protection is built in to ensure that the motor is never overworked. A switch lock prevents accidental activation and rubber feet stop the mixer slipping on the countertop.

Tel: 0800 046 1570 www.pantheonce.co.uk

ORNUA Ingredients UK has introduced a complete range of natural cheese slices that tick all the boxes for customers’ food-to-go requirements.

Available as a 90x90mm standard slice, in a 1kg standard or 1kg shingle pack, there are 15 varieties to choose from, including Cheddar, Emmental, Chilli Cheese, Smoked Cheddar and Mozzarella.

Great for hot or cold eat applications, they’re naturally healthy, packed with protein, and perfect for vegetarians or with burgers…in fact the ideal ingredient in countless sandwich, snack and FTG applications.

Ornua Ingredients UK…Innovation tastes like this. www.ornuaingredientsuk.com email: enquiries.ledbury@ornua.com

ALL THAT JAZZ: HERALD RAISES THE BAR WITH SUNDRY DRINKS ITEMS HERALD has reported a surge in sales of products across its popular bar sundries range, JazzCafe since it announced that it would be increasing its manufacturing capacity for bar products earlier this year. The British manufacturer and importer of high quality disposables is establishing itself as a viable manufacturing concern following approximately £1 million inward investment over the last 12 months.

This finance has contributed to increased warehouse space, the latest technology and state-of-the-art machinery, including extra injection moulding machines, which impacts on the scale of the auxiliary bar products that Herald is able to produce.

Herald also pulled focus to its potential to supply to distributors to the pub, bar and restaurant trades when it launched its range of edible straws six months ago; introducing the novelty fruity product to the UK market as an enhancement for any cocktail menu, as well as a sweet treat for minors.

Managing director of Herald, Yogesh Patel is delighted with the success of the edible straws, not least because they have attracted new customers to other complementary products on offer, including Herald’s own JazzCafe range: “Many existing customers don’t associate Herald with half of the brands that we produce.

JazzCafe is one of the most popular with customers of wholesalers and cash and carries, who don’t realise

30 February 2018 SANDWICH & FOOD TO GO NEWS

that they are our products.

“We are working to develop brand recognition so that customers, and potential customers, realise the abundance of products that Herald can deliver and take an interest in our full catalogue of goods.”

Herald’s JazzCafe range includes plastic cocktail stirrers, decorative cocktail sticks, neon sword sticks, paper and foil drinks parasols, sparkling palms, coloured frill picks and a wide array of straws.

Besides bar sundries, Herald also supplies a full range of plastic, wood and paper catering and janitorial items, priding itself on the unrivalled breadth of choice it can offer across multiple markets. The company recently rebranded and has invested in a programme of marketing activity to promote key products and to raise awareness of the brand.

A member of the Foodservice Packaging Association, Herald is a family-led concern.

Tel: 0208 507 7900 www. heraldplastic.com to request a sample of the edible straw.

NEW PRODUCTS

AIRCELL® GRAB & GO CABINET DELIVERS 53.6% ENERGY SAVINGS IN FOOD HALL TRIAL ADANDE Refrigeration’s parent company, Applied Design & Engineering Limited, has completed a successful field trial of its new integral refrigerated Aircell® ‘Crivat’ Grab & Go cabinet at a UK fine food hall and farm shop.

The field trial follows positive results from the testing of a prototype Aircell® display cabinet at Le Pain Quotidien food to go outlet in Soho, London.

As part of the ongoing development of the Aircell® ‘Crivat’ open front cabinet, a unit was installed at the food hall, for the display of speciality foods, convenience meals and soft drinks.

During simultaneous monitoring under the same store operating conditions, over a three week test period, energy consumption of the Aircell® ‘Crivat’ Grab & Go cabinet was measured as 53.6% less than the store’s existing open front multi deck display. This reduction in energy consumption represents an annual saving in electricity costs of £660.65. Furthermore, the company claims that had a night blind been deployed on the Aircell® Grab & Go cabinet, as it was on the existing cabinet, the calculated adjustment of reduced energy consumption would have been

57.9%, representing a £714.13 annual saving.

Cabinet air temperature was measured to a bandwidth of 3°C in the Aircell® ‘Crivat’ model, compared with an average range of 13°C in the store’s existing open front multi deck. The narrow temperature range of the Aircell® ‘Crivat’ model helps to maintain the quality and fresh appearance of food to go, providing a more enjoyable eating experience for the customer. It also reduces the amount of food which may be price discounted or wasted through deterioration in quality or appearance.

In addition to reduced energy consumption and tighter food holding temperatures, the fact that there is less cold air spillage from the open

front Aircell® ‘Crivat’ cabinet means that the shopping environment is more comfortable for customers.

The design of the Aircell® ‘Crivat’ cabinet also addresses practical food to go focused features. The model has a larger shelf display area than competitive display cases with similar footprints, ensuring that there is more product on the shelves. This reduces the potential for shelf stock being exhausted and consequent lost sales, especially during periods of peak trading. It also reduces the frequency of shelf restocking. The larger merchandising capacity allows a broader product range to be displayed, providing customers with a wider meal choice and promoting impulse purchases.

Tel: + 44 (0) 844 376 0023 www.adandeaircell.com

HERALD’S CATERING GOODS BRING ‘NATURAL’ RISE IN SALES QUALITY disposables manufacturer and supplier, Herald is enjoying a surge in sales of its natural birchwood cutlery, stirrers and skewers as the trend for natural products, including wood and paper, continues.

The company has reported an increase in demand for its natural products, which form part of the quality Rootier range, over the last 12 months, with a significant rush on stock in the latter part of the year. Managing director of Herald, Yogesh Patel believes that these greater sales figures correspond with a general desire from the wider catering industry to offer the end user a greater choice: “When it comes to quality disposables, the consumer wants more options than just plastic.

“Natural products are regarded as more environmentally-friendly, presenting a conscientious, worthy

option that sits better with a growing majority. We’ve thoroughly embraced this concept and are extending our overall range to cover a full mix of materials including eco and completely compostable choices.”

Herald’s Rootier selection also includes ice-cream and lolly sticks, ice-cream spoons and chopsticks.

It sits alongside the popular Mr Chip birchwood chip fork, which has established its own following

in recent years with the brand securing almost 100 per cent of repeat business for Herald. Yogesh comments: “Mr Chip is a personal favourite of mine as the customers love it and that single product accounts for a large proportion of our wooden catering disposables turnover.”

With over thirty years since its inception, Herald is renowned for its vast catalogue of goods that provides an unrivalled breadth of choice. It’s been careful not to sacrifice quality for price and adheres to a standard, refusing to stock products that fall below a certain grade in order to protect the company’s reputation and its customers’ expectation. A member of the Foodservice Packaging Association, Herald is a family-led concern.

Tel: 0208 507 7900. www.heraldplastic.com

www.sandwich.org.uk February 2018 31

10 SURVEY

Editor’s Top

SANDWICH

Bars

Editor, Simon Ambrose, picks his current top ten favourite sandwich bars

HART’S BAKERY BRISTOL

Bristol institution Hart’s Bakery is a must for sandwich lovers. Of particular note is their classic cheese and ham toastie, made on sourdough bread, baked freshly in house that morning, and is a staple at the Bristol favourite.

Opened by Bristolian sourdough queen Laura Hart in 2012, Hart’s Bakery is the Temple Quarter’s go-to for cut-above caffeine (courtesy of local roasters Extract Coffee) and breakfast on the go, with a big communal table that works well for more leisurely pit stops.

Time Out says: “Watch the baking action unfold in the open kitchen – and get first dibs on that new batch of cinnamon buns – as you munch your way through their sourdough toast, breakfast muffins and flaky sausage rolls.

“After the early morning rush, there’s an inspired daily changing lunch menu (think savoury pastries, soups and doorstep toasted sandwiches) and some seriously enticing piles of cakes, brownies and biscuits.”

32 February 2018 SANDWICH & FOOD TO GO NEWS

THE MILK SHED OXFORDSHIRE

The Milk Shed, Weston on the Green, Oxfordshire has some truly amazing sandwiches and has become a favourite destination outlet, in spite of, unusually, being in the middle of nowhere!

What began as a venture into artisan ice cream turned into a one-stop shop for all of Oxford’s breakfast and lunch needs and the popularity looks set to increase this year. The Milk Shed is a bustling café serving locally roasted coffee, homemade ice cream and plenty of delicious sandwiches.

The signature dish has to be the club sandwich, which contains charred chicken breast, pancetta, Gruyere cheese, slow-roasted tomatoes, basil mayonnaise and rocket, but there are lots of other daily specials to appease all appetites.

Founder Lucie Greenwood, says: “People come from all over, there are lots of regulars from the villages and they often come two or three times a week, but there are also customers who come from much further away, some even from as far as Northampton,” she says. It turns out to be a favoured stop for cycling parties on a regular route.

“It was just a pretty café selling ice cream when I bought it nearly five years ago. I was in event catering before so I wasn’t new to the food business; plus my parents had a café when I was a teenager, so I used to be in the kitchen with dad.

The Milk Shed’s speciality hot club sandwich is a really serious sandwich in the sense of the amount of work that’s gone into it … it’s also a seriously good sandwich as well, with all the tastes combining in a really exquisite way.

There’s also a streaky bacon sourdough sarnie and a Milk Shed cheese sandwich, with delice de bourgougne with chutney, grapes and biscuits.

“We’ve had the club sandwich and bacon sandwich on since we opened and they’re much loved,” she says.

“We’re mainly known for the foodie side of things and brunch at the weekend. The menu doesn’t change much, but whenever we take something off we get emails straight away complaining!

Other toast-based items include warm peperonata on toast with buffalo mozzarella, pea shoots and toasted seeds; and toasted Milwaukee rye with avocado, pan fried halloumi, roast tomato, herbs and seeds.

Breakfast and the weekend brunch is a huge favourite, and includes such top sellers as soft scrambled eggs with slow roast tomatoes, smoked tomatoes, smoked salmon or crispy bacon.

SURVEY

HELL’S KITCHEN - BRIGHTON 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 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.

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 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.

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 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.

“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!”

LUNDENWIC - LONDON Lundenwic serves up all manner of salads, sandwiches and toasties, alongside specialty coffees, homemade nut milks and cold-pressed juices.

The concept for the cafe was inspired by the pair’s trip to Copenhagen where they rather liked the aesthetics of the Nordic cafés and small restaurants they visited. As for

the name - it’s what one of the original Anglo-Saxon settlements in the capital back in the 5th century was called.

The menu features porridge with more inventive toppings than usual think Marmalade, cocoa nibs, hazelnut & honey or perhaps Fig, chia seed & agave’. Lunchtimes has gluten free salads such as ‘Courgette, asparagus,

kohlrabi, peas, curd & red chilli’ and ‘Roast butternut squash, chickpea, fennel & pomegranate’ and ‘Pickled peach, green beans, feta & hazelnut’.

Sourdough sarnies include porchetta, salsa verde, fennel & mint as well as toasties like the rather fabulous sounding beer braised onions, kale & Montgomery cheddar.

www.sandwich.org.uk February 2018 33

SURVEY

DENE’S DELI - NEWCASTLE Dene’s Deli in Jesmond, Newcastle is still a sought-after lunch location, and while it’s certainly not as busy as the heady days of 20 years ago, customers still value their amazing menu choices and the consistency of a business where standards have remained the same – some even drive for miles to buy their sandwiches there.

In many ways this is an unashamedly old-fashioned sandwich business. Yes, they sell panini and wraps, for instance, but here they all play second fiddle to the sandwich, which remains ‘king’.

All the sandwiches are bespoke, which means expert queue management is called for, but gives the advantage of little waste.

The astonishing thing about Dene’s Deli is the huge variety of choice – Gordon Ramsey et al would probably have a field day here, rationalising the range to a fraction of what it is currently, but he’d be wasting his time: the plain fact is that customers expect it, love it and it works.

Let’s have a quick run through the menu to give you a flavour, as it were.

There’s a Top 20 for sandwiches and salads on the blackboard, headed up

by Kamikazi Chicken, probably the shop’s second favourite – chicken with chilli, spicy sausage and an option of added jalapenos. A few others at random include: Crayfish tails & Thai chilli; Chicken with Sri Lankan lime pIckle and jalapenos, and Clean Living Salad – Quinoa, roast butternut squash, coriander, falafel, mango chutney and a mint dressing with either yoghurt or non-dairy.

Then there’s The Big Specials menu, with extra fillings, catering for the outlet’s male customers (with large appetites), who actually make up a large slice of the shop’s customers. Again,

just a few at random include: Italian Stallion – Parma ham, Italian Salami, coleslaw and barbeque sauce; The Beef Encounter of the Hungry Kind – beef, pastrami, egg mayonnaise, horseradish and coleslaw; the Biffa – ham, turkey, coleslaw and cheese; and The Buzzard’s Breath (where did that name come from!) – Polish Sausage, egg mayonnaise, garlic mayonnaise and chilli. The menu is also sub-divided into Poultry Things, Meaty Things, Fishy Things and Veggie Things, so there’s plenty of choices for customers to conjure with, and not surprisingly new customers often ask for a recommendation.

STREET KITCHEN - LONDON Former fine-dining chef Mark Jankel is starting to make a splash in London with similarly brilliant gourmet sandwiches with his street food operation called Street Kitchen, made up of two U.S Airstream trailers in different London locations and a trendy café.

A new sandwich bar has recently opened and he strongly believes there’s a niche opening for what he calls soulful sandwiches and food. As he explains: “I think the high street needs a more soulful version of what the multiples are doing.

People like Pret, Eat and Leon are doing a great job. I just think we can do

something that’s a bit more soulful. What I meant by soulful is ‘edible emotion’.

Quite often with lunchtime food, you eat it and feel fairly indifferent. When you eat our food it makes you feel something. Our food is designed to evoke an emotion – that’s in our DNA.” Like Max’s, these are lovingly prepared sandwiches with high quality ingredients. Take their biggest selling sandwich, for example, a fantastic classic chicken sandwich on Challa bread (Jewish Friday night bread), with their home made tomato chutney and tarragon mayo, chicken

34 February 2018 SANDWICH & FOOD TO GO NEWS

leg meat steamed for an hour and with the bones removed, baby gem lettuce and pickled red onions.

The combination of tastes is really something to savour.

Or what about another customer favourite and his own personal choice: roasted broccoli (roasted

raw until it goes dark and golden), which gives a really nice texture, free range eggs which are cooked until the yolks are just cooked – they have a machine which cooks 12 eggs at a time for 2 minutes 15 seconds – and pickled carrots, roquette and pickled red onions.

SURVEY

TRADE 2 - LONDON Two operators who certainly aren’t afraid to take a risk and are capable of multi-tasking in a big way are TRADE’s Frank Boltman and Alex Stone, who established their first successful awardwinning café and sandwich bar four years ago in Commercial Street, London and have now just opened a great new second site in Essex Road.

It’s a smaller site, with not so much room to play with inside but they’ve still managed to create the same cosy informality which so suits the New York style deli food they serve – very much their speciality.

But what they’ve lost in terms of seating, they’ve gained in the additional space with the kitchens downstairs, allowing them to centralise their smoked meat production for their trademark pastrami and reubens sandwiches, as well as cakes and other food prep, bringing efficiencies and economies of scale.

throughout, emphasizing the TRADE theme. The gleaming pipes are evident in the bar fascia, staircase balustrade and handrails, and also in the lighting, using the copper tubes as conduits.

They’ve had a lot of work to do with the new site as well, with all the expense this entails – but the results have been worthwhile.

The counter is in the same position, just left of the door and provides what Frank describes as “a full-frontal attack on quality food”. Their amazing home-made cakes, biscuits, quiches and savouries are displayed prominently there and can be seen easily through the feature windows outside – great for the passing trade, of course.

The walls feature a lot of exposed brick and the venting and ducting are fashionable exposed in between the beams, completing the fashionable artisan look. The lighting is mostly pendant teardrops on long cords

The business has now been open for five months and the customer traffic they’re getting shows that their adroitness with the initial site was not a flash in the pan.

“It’s the same menu as our first shop in many respects with the same emphasis on hot sandwiches and the same breakfast items, but we don’t do made up cold sandwiches – we haven’t got the display space. But at the end of the day our hot sandwiches are the best thing we’ve done and they’re what we’re best known for,” says Frank Boltman “They’re so much more interesting than what most of our competitors make.” Hard to argue with that!

The décor s fashionably minimal but not shabby chic, with large bore copper pipes the signature feature

and this helps considerably with the ambience.

One thing that certainly hasn’t changed is the quality of the food offer.

TRADE is another establishment that falls into what might be called the new category of café/sandwich bars that excel in both their coffee and their food.

“There are far too many cafes where the coffee is good but the food is just the same and very limited in terms of the offer. My view is that there’s no point in doing food unless it’s going to be special, and that’s what we are all about here,” says Frank.

So have they been stretched operationally with the new opening?

“We are perhaps a little stretched at times - it’s inevitable, but we’re managing and it will get easier.”

MONTY’S DELI LONDON

Once a street food stall, Monty’s Deli in Hoxton Street, London already had an excellent reputation for serving amazing salt beef sarnies, long before the reuben took off. A campaign to fund a permanent restaurant, found favour with punters, and this purveyor of ‘Jewish Soul Food’ has now been open since May last year.

It already has a major following and that looks set to continue this year.

Time Out said: “The compact, retro menu echoes those of New York’s kosher-style delis, serving sky-high sarnies – not quite as OTT as across the pond, but still generous – plus chicken soup, bagels, chopped liver, latkes, pastries, salads and sauerkraut.

“It’s a handsome space, dominated by a long, L-shaped bar and diner-style booths that hug a wall of exposed tiles. Chalked up on the specials board is a turkey schnitzel, served, Holstein-style, with a fried egg. I was tempted.

But if this is your first time, order one thing: the salt beef. Monty’s is one of the few places in London where they make their own, from scratch, and it shows. They choose the fattiest cuts of brisket, dry cure it for days with their own secret blend of sugars, salts and spices, soak it overnight, then simmer it for hours. It’s salty (but not too salty), fatty (but not too fatty), and soft enough to eat with a spoon.

It’s impossibly moreish.”

The signature Reuben includes toasted rye, melted swiss cheese, a lick of mustard, ‘Russian dressing’ (a piquant mayo-ketchup), a pile of finely shredded kraut, and salt beef.

The smoky, peppery pastrami comes with more Russian dressing and fresh coleslaw.

There are also Jewish staples such as latkes, challah and chicken soup, cholent stew, cucumber salad and pickles, as well as cheesecake.

www.sandwich.org.uk February 2018 35

SURVEY

FRISKA - BRISTOL Friska, the largely Bristolbased food to go chain, started expanding last autumn following an injection of £3m from YFM Equity Partners, the specialist private equity fund manager.

The company, which expected to turnover £4.6m last 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.

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.”

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.

MAX’S SANDWICH BAR - LONDON Max’s Sandwich Bar is a woodpanelled café in Crouch Hill, north London, which opens just evenings from Wednesday onwards, all day until midnight on Saturday and all day on Sunday until 6.0pm. It’s eat-in with 30 covers, as well as take-away, and is also fully licensed as a restaurant with a nice selection of craft beers, amazing cider and wines.

Founder Max Halle, who has worked in a variety of top restaurants including Arbutus and the Salt Yard Group, makes just four hot sandwiches – they’re complex, conceived as complete meals and all brilliant.

They’re a long way from your usual ‘made in front of the customer’ sandwich in terms of prep time. They demand some serious cooking, well in advance of the process, and certainly not recommended for beginners.

Take one of the top sandwich favourites in the shop - The Spaniard brought back by popular request from when it was first opened last year. Let Max describe how it’s made to give you a flavour.

“We use a big onion croquette, similar to a Spanish croquette, made by cooking onions, and then a béchamel, which is set in a tray. We then pané (coat) the croquette with egg and breadcrumbs, and deep-fry them. That goes with lime-pickled onions, loads of herbs such as parsley, mint and dill, then baby gem lettuce and Morunos mayonnaise - a Basque marinade of garlic, sweet smoked paprika and cumin, usually used for pork. We make all our own mayonnaise.

“This is then served in our own

36 February 2018 SANDWICH & FOOD TO GO NEWS

focaccia, which is the perfect sandwich bread: it soaks up the juice but it maintains its structural integrity all the way to the last bite. The turn-around time for the bread is around two and a half hours, so you make the dough and allow it to prove; you then kneed it into a ‘gastro’ – a big metal tray that fits in the oven – and you allow it to prove for a second time, and then you bake it. We don’t open until five, so the chef comes in about 12.0 and starts making the bread, and we’re good to go for the evening.

“The bread is certainly very important to our offer. A lot of people would probably assume that I’d be using something like sourdough, but sourdough is actually crap for sandwiches.

“It’s too chewy, it’s full of massive air holes, so every time you squeeze your sarnie the contents go all over your fingers. Then there’s such a crust, every time you take a bite the bread rips in a way you don’t want. You sort of have to wrestle with it, and no-one should have to wrestle with your lunch, when you go for it.”

ANALYSIS

Click & collect Cli set for a big foodservice increase in 2018

Click & collect is going to be big across the foodservice market this year with wide-scale consumer adoption, particularly amongst tech-savvy millennials and Generation-Z consumers, predicts NPD Group, in its look at five new trends POWER AHEAD WITH CLICK & COLLECT Click & collect through smart phones is set to alter rapidly the way foodservice operators and consumers interact.

It could reduce order and wait times for consumers and help operators serve more people per hour. The roll out of click & collect across the foodservice market will trigger widescale consumer adoption, particularly for tech-savvy millennials and Generation-Z consumers. Operators can expect higher sales and profits, and better customer data that could spawn more personalized offers.

Winners will need to create an irresistible click & collect offer. During peak periods, increased traffic will call for improvements in restaurant efficiency, particularly in order fulfillment. Click & collect customers will want to benefit from an ‘express lane’ experience so restaurant layouts may need reconfiguring and staff might need special training. Operators can use click & collect to drive traffic outside peak hours.

INVEST IN THE BEST STAFF AND IMPACT YOUR BOTTOM LINE Consumers love to have an emotional connection with foodservice brands.

And staff can play a vital role here.

Loyal consumers are also more likely to make recommendations and visit again. So, it makes sense for foodservice operators to invest in the best staff – and to provide the best training. The payback? Higher customer satisfaction, loyalty and company profits. Operators who invest in their staff will gain a commercial advantage.

Winners will be the companies that nurture, train and retain staff.

Operators that hire great people will

really stand out. And what better way is there to balance the march of technology across foodservice?

MAKE VIP STATUS THE NEW NORM Consumers are tired of the same old loyalty schemes. Savvy customers expect more than simple discounts and freebies. The next chapter will be about tiered and personalized foodservice loyalty. Loyalty schemes will aim to target their most valuable customers with ‘Premium’, ‘VIPonly’, ‘Exclusive’ or ‘Private’ offers to heighten brand appeal and drive visits, share, frequency and spend.

Winners will be the operators offering a simple yet fresh loyalty scheme that rewards the most valuable customer on a regular basis. Delivering the occasional, disruptive surprise will help drive short-term share gains and generate buzz and brand warmth.

AVOID BROKEN BRAND PROMISES Never allow your brand to overpromise and under-deliver. Avoid a costly mismatch between consumer expectations and reality. Foodservice operators must ensure that product quality, service, support and marketing is in line with what they are promising to consumers. Don’t allow your customers’ restaurant experience to

be marred by long wait times, poor staff training or a poor supply chain.

The foodservice industry is intensely competitive and it’s all too easy to lose repeat business. There’s also the danger that consumers take to social media to complain about their experience.

Winners will be those operators that deliver on their brand promise. They will deliver an excellent product and service before the visit, during the visit and after the visit.

SHARE A RECOMMENDATION In the age of social media and smart phones, consumers love recommendations for places to eat or drink, and what to order when they choose an outlet. People turn to a variety of sources for recommendations: friends and family, online, marketing campaigns and even foodservice staff. Staff members who offer authentic recommendations will build meaningful rapport with customers. Technology and customer data will help tailor menu suggestions that are relevant to a customer’s mood, diet, hunger or reason for visiting.

Winners will be those operators who can help their customers make the best choice. Good staff training and the smart use of customer data will help operators present personalized recommendations, making customers feel valued and wanting to return.

Cyril Lavenant, Foodservice Director UK at the NPD Group, said: “The foodservice industry has demonstrated its creativity for years and many of the trends we see shaping the sector hinge on continuing to be innovative, on seeing opportunities and responding well. There’s huge potential for click & collect, for example, but success will depend on how well a foodservice responds to this trend.”

www.sandwich.org.uk February 2018 37

PACKAGING

Preventing the plastic pollution phenomenon: RAP Oceans cover 71% (1) of our planet and they are experiencing drastic changes, as they’re warming up and changing composition faster than ever recorded.

In addition, virtually every corner of the world’s ocean is affected by pollution, which makes this a growing global challenge with an acute environmental, social and economic impact.

And plastic litter is a main contender to this issue.

Currently, 80% of marine debris is plastic, and more than 60% of it comes from the single use packaging industry (2). And, around 14% of the global plastic packaging produced is collected for recycling and a mere 2% is close-looped recycling (3).

Paola Carceles, head of sustainability at RAP, a food-to-go packaging manufacturer, discusses innovation in recyclable packaging and how RAP is ensuring its products are more sustainable and environmentally friendly.

Plastic debris can come in all shapes and sizes, and those that are less than half a centimetre long are called microplastics. And, these tiny plastic fibres and fragments aren’t just choking the ocean; they have infested the world’s drinking water.

Microplastics have been shown to absorb toxic chemicals linked to cancer and other illnesses, and then release them when consumed by fish and mammals, and they can reach our household taps by contaminating local water sources, or treatment and distribution systems. But no one knows, and no specific procedures yet exist, for filtering or containing them.

In addition, if plastic fibres are in our water, experts say they’re surely in our food as well, such as soups, beer, honey and sauces.

Even more of a worry is that our appetite for resources is growing, and has increased from 15 million tonnes of plastic produced in 1964, to more than 311 million tonnes in 2014 (4).

We need to understand that these resources are not endless, and all this adds up to the Chinese ban on plastic waste, which is a wakeup call for the entire world. The new ban, which was issued by the Chinese government and took affect at the start of January 2018, means that China will no longer get the most common 24 kinds of solid waste from overseas because of the damage it creates to the environment and people’s health.

In 2012, up to 56% of global ¬exported plastic waste ended up in China (5), so what are we going to do with this huge amount of (still recyclable) plastic debris? To answer this call, the waste management systems of the developed world need

38 February 2018 SANDWICH & FOOD TO GO NEWS

to work together to reallocate it or it will end up in UK landfills causing enormous harm to our economy and environment.

And most recently news has been released about Theresa May’s proposal for plastic-free supermarket aisles, as part of the government’s green strategy. The prime minister is to set out her ambition to eliminate all avoidable plastic waste within 25 years in a speech on 11th January.

Despite this, each year, an estimated 88 million tonnes of food is wasted in the EU, around 20% of the total amount produced (6).

Plastics not only prevent food waste, it is commonly used in packaging because of its unique combination of benefits such as low cost, durability and low maintenance, its ability to extend product shelf life and prevent microbial spoilage, and its ability to protect its content during transit.

Yet, plastic is one of the most wasteful materials of our existing linear, take-make-dispose economy.

But it can be a valuable and highly recyclable resource that could stay productive within the circular economy, only if we use it wisely.

RAP: CHANGING ATTITUDES TOWARDS PLASTIC Consumption of packaging is increasing, due to a range of social, demographic and economic trends.

At RAP we understand this issue has never been so important in the eyes of the consumer, and there are increasing pressures on retailers to lessen the impact they have on the environment, with packaging being the major focus.

PACKAGING To help combat these problems, we’re beginning to dramatically reduce packaging weight, to maximise recyclability and utilise sustainable materials. This allows our customers to further demonstrate their commitment to social, ethical and environmental concerns.

By weight the largest components of our packaging are paperboard and paper, and the fibre used in paperboard is a certified, renewable resource, from well-managed forests.

In addition, we only use film laminates where necessary, which allows our customers to reduce the amount of petroleum-based plastics in their supply chains by 80%, whilst giving the preservative properties that the public expects in modern food packaging. All of this work enables the majority of our packaging to be labelled “widely recyclable”, and we even produce fully compostable products using papers made of agricultural by-products and films made from organic renewable resources.

How we make it happen at RAP We differentiate ourselves by thinking differently during the early stages of the product design phase.

We understand that one of the key features of a circular economy is to be restorative and regenerative by design, so we consider not only all resources used, but also their procurement and processing, as well as the lifespan of our products.

Working to become a sustainable company isn’t hard, but it’s not simple.

At RAP we value more than just profit, as we focus on the people and planet too and measure our impact on these three things. In addition, we use them as our three pillars, and without them we cannot achieve successful, sustainable product development.

As a committed company, we try to protect and, where possible, improve the environment, promote sustainable development, and prevent the wasteful use of resources.

To do this we ask ourselves five fundamental questions at the food packaging design phase: 1. How can we design our products with asset recovery in mind?

2. How can we develop product lines to meet demand without wasting assets?

3. How can we source material in regenerative loops rather than linear flows?

4. How can we develop a revenue model that protects value up and down the chain?

5. How can we get our customers to cooperate with us?

Examples of sustainable packaging Our MA Tray, our Freshpack EasyPeel™ and our FibreRAP are good examples of RAP’s sustainable packaging designs.

• MA TRAY MA Tray is the world’s first hermetically sealed carton food tray.

With a fully modified atmosphere, it combines a lightweight board with a film laminate.

The board provides strength and a quality print surface for images and information, and the film has a high barrier to seal in freshness and protect foods from contamination.

By using the MA Tray food waste can be prevented, a key benefit for food businesses. The tray is made from sustainable (FSC/PEFC) board and a high barrier film laminate and is, on average, 20% lighter than a standard tray/film and card sleeve.

In addition, oil-based plastics are reduced by up to 80% and it can be labelled as recyclable.

• FRESHPACK EASYPEEL While the cardboard element of RAP’s Freshpack™ sandwich packaging can easily be recycled, we found that customers and processors were having difficulty separating the cardboard from the film part of the pack.

Freshpack EasyPeel™ solves this issue, and reduces resource needed at end-of-life in the waste stream.

• FIBRERAP FibreRAP ™ is a combination of laminated film to a special thermoformable paper. This solution

replaces rigid plastic trays used for modified atmosphere packaging, and it has a high content of recyclable paper – more than 80% by weight – that makes this container the best option in terms of our environment.

An increasing number of consumers are becoming aware of the importance of adopting more sustainable habits and finding more environmentally friendly solutions regarding food packaging.

Now is the time for all of us to adopt and implement these behaviours, and our goal is to continue to make major sustainability improvements to our products to reduce our overall environmental impact.

To find out more about our sustainability activities, visit our website here: www.rapuk.com, and to learn how we can meet your food packaging requirements, contact us on 020 8069 0700 / info@rapuk.com.

Sources (1) https://water.usgs.gov/edu/ earthhowmuch.html (2) http://plastic-pollution.org/ (3) https://www. ellenmacarthurfoundation.org/ assets/downloads/publications/ NPEC-Hybrid_English_22-11-17_ Digital.pdf (4) https://www. ellenmacarthurfoundation.org/ assets/downloads/publications/ NPEC-Hybrid_English_22-11-17_ Digital.pdf (5) https://www.iswa.org/fileadmin/ galleries/Task_Forces/TFGWM_ Report_GRM_Plastic_China_ LR.pdf (6) http://www.eu-fusions.org/ phocadownload/Publications/ Estimates%20of%20 European%20food%20waste%20 levels.pdf

www.sandwich.org.uk February 2018 39

PACKAGING COMMENT

The ongoing issues with disposables and plastics In the light of recent news regarding waste in the ocean, in particular plastic disposables and straws, Biopac offers its thoughts on the ongoing issues with disposables and the plastics industry as a whole With the debate firmly in the public eye, Biopac is hopeful that a long term solution can be found to update the infrastructure and adopt a sustainable option for the future. We appreciate that whilst compostable products are an excellent addition to the market, there are still situations which require conventional plastics. A modern system that can process both compostable products and conventional plastics is what

‘NOW THAT THE GOVERNMENT IS FOCUSING ON THE PROBLEM, PERHAPS WE CAN MOVE TOWARDS A WORKABLE SOLUTION’ the UK should aim for. By providing this, the “problem” of single-use plastics would largely be mitigated.

We are happy to hear the issue of singleuse disposables raised in Parliament. Now that the Government is focusing on the problem, perhaps we can move towards a workable solution. Biopac would like to make clear that a tax on plastics is not the solution. This merely punishes a

Photos: Oporkka/iStock, Wavebreakmedia/Shutterstock, Bender’s Paper Cups

Whilst we are proud of our stance regarding the environment and sustainable options, when it comes to ocean waste, compostable products are not the solution. For composting to take effect, the products must be in a warm aerobic environment which allows microorganisms to break them down. Neither of these conditions are met in an ocean, or any other body of water.

Correct disposal is the key factor in reducing waste; this concerns both conventional plastics for recycling, and our own biodegradable ranges which are fully compostable and should not end up in landfill.

As there is always likely to be a need for disposable products, what we must all address is the combined lack of consumer awareness and infrastructure in the UK. Disposal routes for composting and recycling are fragmented throughout the country, and vary depending on the local council’s thoughts towards waste. The food to go sector has grown rapidly in recent years, producing a boom in single-use items; the UK’s waste management service has been unable to keep up with this change in use leading to the issues we currently face.

thriving part of the UK food industry: all food to go and delivery retailers, for example, rely on this form of packaging and have no alternative to use.

A key responsibility lies with the UK Government to provide suitable disposal routes, which our European neighbours have already established.

Biopac is the leading UK developer and supplier of environmentally responsible packaging and catering disposables. Formed in 2002, their passion was to develop environmentally responsible alternatives to conventional oil based packaging products. After years of research and development, they have created a comprehensive range of exciting products using materials that are both practical and sustainable.

For any queries on how to dispose of our products, or would just like to have a chat about anything packaging related we are always available.

Contact us on 01386 555 777 or email sales@biopac.co.uk.

40 February 2018 SANDWICH & FOOD TO GO NEWS

PEF

Photos: Oporkka/iStock, Wavebreakmedia/Shutterstock, Bender’s Paper Cups

PEFC: Your assurance of responsibly sourced packaging

A message for your customers to take away...

Choose PEFC Discover more at www.pefc.co.uk

PEFC_UK_QSR_magazine_advert_A4_PRINT_2017_02_16.indd 1

Caring for our forests globally and locally

16/02/2017 17:42

PACKAGING Recycling pilot shows street cup collection is the least effective “#SquareMileChallenge,” the cup recycling pilot of environmental charity Hubbub, has reached the end of its second phase, targeting consumers in the strategic “Square Mile” at the heart of London, an area with a high concentration of on-the-go coffee drinkers.

Seven of the major coffee retailers took part, providing 131 recycling points in coffee shops across the Square Mile and allowing consumers to recycle their cups in any of the stores, regardless of where it was initially purchased.

Hubbub also enlisted 36 major employers, such as Lloyd’s, Deloitte and ING Bank, to install a minimum of 5 recycling bins within each of their offices.

The headline objective of collecting 500,000 cups in April and 5 million cups by the end of 2017 was high enough to attract the recycler Simply Cups to run the collection and recycle part of the operation could create the momentum to lead a long-term shift in consumer behaviour.

Collection from offices contributed the most to the #SquareMileChallenge, but there is a lot of potential from highstreet coffee shops as well, says the charity. Cups collection in the streets was the least effective.

Survey results indicate most consumers would be willing to take their cups to recycling points in coffee shops or at their office, if provided.

The initiative has been supported by a wide coalition of enablers including major coffee cup manufacturers Benders Paper Cups, Dart Products Europe, Huhtamaki and SEDA International Packaging Group.

These companies are also behind the UK initiative to collect and recycle cups through the UK’s network of bring banks.

FPA calls for complete reform of the packaging recovery note system to increase recycling THE Foodservice Packaging Association (FPA) is calling for Government to reform the Packaging Recovery Note System, currently used to enable obligated businesses to meet their Producer Responsibility requirements for all the packaging they place on the market.

This follows a recent meeting with the UK’s leading brands and retailers organised by the FPA in conjunction with Alupro (Aluminium), the British Plastics Federation, INCPEN (Industry Council for Packaging and the Environment) and the Packaging Federation.

The meeting, chaired by Lord Deben, unanimously agreed to six principles for reform based on the PackFlow 2025 Report produced by leading compliance scheme, Valpak, and which the FPA, together with consultancy Sancroft International, has developed.

Executive Director of the FPA Martin Kersh said: “Acknowledging the Government’s intention to increase recycling, it is clear the UK needs to ensure long term funding is in place to develop further our recycling infrastructure and increase collection, particularly when people are ‘on the go’ which now accounts for an increasing percentage of total consumption.

“A reformed PRN system will produce a much greater fund than that currently achieved and will ensure all funds are devoted entirely to recycling and collection as opposed to taxation, which will most likely disappear into Treasury coffers. It will also spread the load more fairly across the whole supply chain by bringing in more businesses, will achieve the aims at a lower cost to consumers, will drive up recycling

42 February 2018 SANDWICH & FOOD TO GO NEWS

R&D, will produce a communication fund to produce better consumer and business practice and will bring about far more recycling and achieve the desired outcomes far more effectively than all the other proposals that have been made in the UK.” THE SIX PRINCIPLES FOR A REFORMED PRN SYSTEM ARE: 1. Everyone should play their part – this should result in the reduction or removal of the de minimis level to expand the number of obligated businesses (just as currently with batteries and all WEEE).

2. The system should financially reward recyclability.

3. The system should financially reward inclusion of recycled content.

4. Local authorities, businesses, and places of work should work towards a standard base recycling system, to provide certainty for all and allow the introduction of a universal labelling system.

5. The proceeds of the new PRN fund would be distributed by an independent body that should include cross-sector industry members to achieve desired outcomes – a precedent model of this is ENTRUST for the Landfill Tax. 6. All reprocessors and exporters of packaging waste must be obligated to be part of the system to ensure we measure the true recycling rates. Also, PERNs (Packaging Export Recovery Note) should be modified, not least to remove their inherent advantage over Reccycling PRNs. The BSA is currently compiling member responses.

Modified Atmosphere Carton Food Tray

80% LESS PLASTIC 20% LIGHTER THAN A STANDARD PLASTIC TRAY

Ovenable & Microwavable Carton Food Tray

leading the way in

FRESHER FOR LONGER

EXTENDS SHELF LIFE BY 25% FRESHER ON DAY 3 THAN EXISTING PACKS

shortlisted for Starpack Industry Innovation Award

Come and discuss what’s new with our team at Packaging Innovations, Stand L34, NEC - Birmingham, 28th February - 1st March 2018 Rapid Action Packaging Ltd, Mansel Court, 2A Mansel Court, Wimbledon, London SW19 4AA T +44 (0) 20 8069 0700 F +44 (0) 20 8069 0701 E info@rapuk.com www.rapuk.com

RECYCLING

Why charge consumers 25 pence a cup when the industry is willing to provide funding for recycling?

MP’s are calling for a 25p “latte levy” on disposable coffee cups- and a total ban unless recycling improves. Martin Kersh, Executive Director of the Food Packaging Association, responds here

I

f two key proposals of the Environmental Audit Committee report are enacted then there is no requirement for a 25p charge on paper cups to fund recycling infrastructure for cups and all other packaging used for on-the-go consumption.

The recycling of paper cups is set to increase fast as the coffee cup industry and its customers have introduced a large-scale recycling facility. The key to increased recycling therefore is increased collection and this requires an on-the-go waste management infrastructure that addresses all packaging used in this way and not just cups.

The public needs a simple, UK wide solution, one which is made possible by the introduction of an on-the-go waste management infrastructure. To fund this requires a reform of the UK Producer Responsibility (Packaging Recovery Note) mechanism a development that has been endorsed by many of the UK’s leading retailers and brands and is referenced as a requirement in the EAC Report.

FPA HAS CALLED CONSISTENTLY FOR PRN REFORM The FPA has, for some time, called upon the Government to reform the PRN system used by UK businesses to meet their packaging producer responsibility obligations and for the introduction of a funded on-the-go waste management infrastructure.

44 February 2018 SANDWICH & FOOD TO GO NEWS

NEW RANGE

FOOD TO GO THE SUSHI RANGE The newly launched Sushi Range has been designed to present sushi in a bright, clean and modern Japanese style. Sushi continues to grow as a snack and lunch option and this range offers a great showcase for all types of sushi.

TECHNICALLY EXCELLENT DESIGN FOR SUSHI PRESENTATION IN 4 DIFFERENT LID AND BASE OPTIONS TAMPER RESISTANT DESIGN FEATURES HIGH CLARITY rPET MATERIAL WITH ANTI-MIST LID SUPERIOR CLIP CLOSURE FOR MAXIMUM FOOD FRESHNESS GREAT VISIBILITY OF PRODUCT ON SHELF FAERCH PLAST rPET CONSISTS OF A MAXIMUM OF 85% RECYCLED MATERIAL

UK MADE

Faerch Plast UK Ltd. | 78 Lancaster Way Business Park | Ely, Cambridgeshire, CB6 3NW | Tel.: +44 (0) 1353 740990 | faerchplast.com

RECYCLING We are very pleased that the Environmental Audit Committee has recognised and endorsed both proposals in its Report on disposable coffee cups. The reform of the UK’s Packaging Recovery Note system must apply to all packaging on the same terms as those referenced in the Report, namely the easier the packaging is to recycle and the greater the recycled content then the less those placing that packaging on the market pay.

If implemented on these terms, then a reformed PRN system will produce the funding for on-thego recycling bins and the onwards management of those bins resulting in the recovery and recycling of valuable materials currently lost due to the lack of on-the-go waste management.

A 25p charge, which works out at over £20,000 per tonne, would most likely be considered as legally accounting for the producer responsibility obligation for disposable cups so effectively shifting the charge from the producer to the consumer. Business has made clear its willingness to provide greater funding to achieve more collection and recycling through the PRN system.

Surely Government should seize this opportunity and reform the system?

WHY SINGLE OUT PAPER CUPS? By singling out disposable cups, the EAC is, by its own admission, looking for UK coffee retailers and their cup providers to underwrite the waste management of all packaging used on the go. Its estimate of the funds created by a 25p charge are entirely disproportionate and it would seem the Committee has failed to appreciate the point of an on-thego waste management strategy is to achieve higher collection, less littering and more recycling for all on-thego packaging from cans to cups so simplifying waste disposal on the go.

At its very simplest there could be a bin structure for food packaging and one for beverages though of course many other items are consumed on the go.

100% RECYCLING TARGET The setting of a 100% recycling target or any specific target for disposable cups should not be considered until the PRN system is reformed as recommended by

We now have almost 4,000 collection points.

In addition collection schemes from office blocks where many cups are disposed are growing rapidly. the EAC to enable the creation of the on-the-go waste management infrastructure it also recommends.

100% recycling of any type of packaging is impossible. It would require all consumers to dispose of packaging correctly, for all the packaging to be sorted and all to be taken to an appropriate facility. All without loss or damage. There isn’t one country in the world that has achieved 100% recycling even with a deposit. It is not achieved for the packaging disposed of in kerbside collections. Does the EAC intend proposing a 100% recycling target to all packaging used on the go, or that is littered or less simple to recycle or indeed recycled at all? If so the 100% target will need to be applied to a wide range of everyday items.

CUP BAN THREATENS UK HIGH STREETS By threatening a disposable cup ban it seems the EAC does not appreciate such an action would have an adverse effect on the amount coffee consumption on the go which in turn will lead to a fall in the number of coffee shops on the high street.

The role of the high street has been described by Mary Portas as a social asset. The reduction of coffee shops in our high streets creates a huge hole in this social aspect. The coffee shop culture has helped regenerate our high

46 February 2018 SANDWICH & FOOD TO GO NEWS

streets, has created employment and provided much needed business rates.

PRODUCER RESPONSIBILITY OBLIGATION: QUALIFYING TONNAGE OR VAT THRESHOLD? The Report calls for more businesses to be obligated to take part in the UK’s Producer Responsibility PRN system by reducing the qualifying tonnage requirement of business to 1 tonne from 50. We support a reduction but suggest all VAT registered businesses who place packaging on the market whether retailers, manufacturers and producers, be required to take part.

This will make the system simpler to police and will establish a much greater responsibility for packaging right across the whole of UK business.

GREAT PROGRESS IN CUP RECYCLING The major coffee shops and cup producers have made great progress in collecting and recycling paper cups. The agreement with ACE, the beverage carton trade association, means paper cups are collected and recycled with beverage cartons. In addition, James Cropper is already recycling cups, working alongside waste management companies on in-store collections from a number of large retailers. James Cropper has the capacity to recycle 0.5 billion cups year, and has recycled tens of millions to date.

We now have almost 4,000 collection points. In addition collection schemes from office blocks where many cups are disposed are growing rapidly. This must all be encouraged and the reform of the PRN system together with the creation of an on-the-go waste management infrastructure will hasten these developments.

SYSTEMS SOFTWARE for the Food Industry

some of our display stands for cafes and bakeries SALES Enter sales orders, integrate with your website, EDI integration, import orders from email. Generate delivery notes, invoices, production sheets, bill of Materials. Van scheduling, Sales/margin analysis and costings.

PURCHASES Raise purchase orders, email to supplier. Book goods in, reconcile invoices.

Update cost prices. Setup preferred suppliers, reporting and purchase analysis. Link to accounts software.

STOCK Sales and purchase stock control, Stock takes, waste adjustments. Stock valuations, stock holding projections. Stock enquiries, theoretical versus actual.

Call 0800 688 9085

or visit us at www.dwdisplay.co.uk

WWW.FOODMANAGEMENTSYSTEMS.COM

01708 767946 NEW FOR 2018 COMPOSTABLE OVENABLE OPEN TRAY MADE FROM 100% SUGARCANE FIBRES

COMPOSTABLE PACKAGING

FULLY COMPOSTABLE WITHIN 90 DAYS

EN 13432 CERTIFIED

Our Zest™ range is made from printed Kraft effect board for an authentic and natural look. Featuring acetate windows, produced from wood-pulp, it is recyclable, repulpable and grease resistant.

Tel: +44 (0) 1525 712 261 • enquiries@colpac.co.uk

www.colpacpackaging.com

To advertise call Paul Steer on 01291 636342 February 2018 47

Understanding the complexities of sustainable food packaging

By Neil Goldman, Managing Director of Colpac

E

nvironmental sustainability and business don’t always go hand in hand, especially when it comes to food product packaging. While years ago packaging was just packaging, today the growing influence of recycling-savvy consumers is a major factor for café and coffee shop owners during the packaging decision making process.

The 80’s and 90’s initially brought a wave of increased environmental awareness and, in the early Noughties, Marks & Spencer helped to pioneer,

or at least understand and reflect, the changes in consumer thinking and behaviour. That was when the tables really began to turn. While packaging is an indispensable element for sales, over time demand has grown for a more ecofriendly alternative. Today, you can find a myriad of sustainable packaging materials on the market and standards are high, as café owners and retailers wrestle for both shelf space and sustainable recognition in the eyes of the consumer.

While consumers are the ultimate arbiter, what

48 February 2018 SANDWICH & FOOD TO GO NEWS

they believe is not always accurate, and there are varying reports on the trigger behind a consumer purchase, from product compatibility, to its sustainable merits.

Therefore, it is vital that all food operators and retailers are educated on the many different aspects of sustainability. Indeed, one of the key themes of the Save the Food initiative is the importance of providing manufacturers with greater access to information on the sustainable topic. To make an informed decision they need to understand that an

entire supply chain should be taken into account, from logistics to product shelf-life, all of which have a knock-on effect of a company’s carbon footprint.

Sustainability can be communicated to consumers via certification which gives them the confidence in the product’s value or safety. Certification can be divided into two parts.

One involves the products’ internal sustainability, while the second involves the products’ external sustainability, namely the packaging. Sustainable food packaging is,

PACKAGING however, extremely complex and attempting to woo environmentallyminded consumers, who are putting their money where their heart is when it comes to buying goods from café and coffee shop owners committed to social responsibility, can be a double edged-sword.

Packaging is the first thing that consumers see, and it can heavily influence their buying decision.

Consequently, café and coffee shop owners are striving for packaging which ticks a multitude of boxes. From being eyecatching enough while keeping a product fresh, to being lighter in weight and fully biodegradable - and all the while keeping an eye on the bottom line. At the same time retailers are squeezing food manufacturers to lower their costs, and pushing them to move away from plastic packaging in a bid to become even more eco-friendly. However, a completely environmentally friendly style of packaging, think Kraft effect, doesn’t always visually entice consumers. And, as paperboard products generally tend to be more expensive than their plastic counterparts, this leaves café owners wrestling between their eco-friendly conscious and cost.

To fully comprehend sustainability, you need professional expertise.

While many big brands have departments dedicated to the field, smaller independently run shops don’t. This is when any food packaging supplier worth their salt should be educating their customers.

The ‘biodegradable, compostable or recyclable?’ question is one which is frequently asked by food service operators during the food packaging purchasing process. While each has

their own environmental merits, it is important to understand the full scope of sustainable materials food packaging suppliers have at their fingertips.

From compostable products, which break down completely within 90 days (under the EN13432 standard), to recyclable and biodegradable packaging, which refers to the ability of materials to break down and return to nature.

Ultimately, the packaging needs to be fit for purpose, and there’s little point if it’s not going to protect the product inside. For

instance, PE-coated board has a definite place in the market as it provides heat resistance to handling and re-heating, plus protection from grease absorption; however it needs to be stripped from the packaging to be recycled correctly.

There is also still a place for plastic packaging and, very occasionally, we have to admit that paperboard alone does not offer the solution.

With over a third of customers gauging the freshness of a product from its appearance, packaging, particularly within the

Colpac launches fully Compostable, Ovenable Open Tray In a bid to cater to its customers’ ongoing commitment to sustainability, Colpac has launched a Compostable, Ovenable Open Tray.

Ideal for any food service operator serving an increasingly vast amount of food-to-go dishes, the Compostable Ovenable Tray is an efficient alternative to traditional trays which were typically made from Cpet, polystyrene or aluminium. Suitable for noodles, pasta, stir-fry or rice dishes the tray is durable enough to withstand a meal of up to 500ml.

Created from 100% sugarcane fibres, compostable, recyclable and biodegradable pulp, the tray is EN13432 certified, compostable within 90 days.

Heat resistant to 210°C/410°F in an oven or microwave, the Compostable Ovenable Open Tray can be customised, depicting the food service operator’s brand message, or dish ingredients, with a label or sleeve.

‘food to go’ arena, needs to offer excellent visibility.

A paperboard base and plastic lid is the ideal combination to give customers the fresh visibility they crave. However, using plastic doesn’t need to put café owners on the environmental back foot. Indeed the antimist lids we use in our combination packaging are made from rPET, a material derived from postconsumer materials such as carbonated water and PET bottles.

There are many different strands to sustainable packaging, and a packaging supplier needs to fully understand the journey a food manufacturer’s product goes through, from field to factory to shelf and consumer, before helping them make an informed decision.

Café and coffee shop owners should also ensure that their food packaging supplier’s sustainable credibility is transparent.

It isn’t just the ‘front end’ of the packaging which is important, the part which appears on the supermarket shelf, but the ‘back end’ is equally critical. For example, a supplier should be able to illustrate the full lifecycle of the product they sell you, from the sourcing of raw materials, to assembly and distribution, even to how waste material is disposed of. A stamp of approval from accreditations like the FSC and PEFC is also a good indicator.

While consumer tastes will always evolve, sustainable packaging is here to stay. But relying on a good food packaging supplier who has the most up-to-date sustainable materials and information at their fingertips will keep café and coffee shop owners ahead of the game.

www.sandwich.org.uk February 2018 49

SUSTAINABILITY

WRAP calls time on confusing date labels NEW guidance by sustainability experts WRAP and produced in association with the Food Standards Agency (FSA) and Defra, sets out best practice in the choice and application of date labels and storage advice.

It will be used by food manufacturers, retailers and brands as the industry standard and brings together recommendations that ensures food is safe and adheres to legal requirements, with best practice information to ensure it is stored and used within time.

A new addition is the call to use helpful logos alongside text more often, which consumers find easier to understand than text alone. The organisation is introducing a new Little Blue Fridge icon for foods which should be kept chilled, or benefit from being kept in the fridge, and calling for the freezing Snowflake logo to be reinstated where it might have been removed.

Environment Minister, Thérèse Coffey said: “We know that confusing labels can contribute to food waste by suggesting that edible items need to be thrown away sooner than is necessary. This new guidance will make packaging much clearer for consumers, saving them money and reducing waste.

“I encourage all food businesses, large and small, to use this guidance to help them put the right date mark on food and help to guide people on the refrigeration and freezing of products which are crucial to reducing the amount of edible food thrown away.”

The guide has been developed following WRAP’s 2015 Retailer Survey, which found an overall ‘mixedbag’ in food labelling and storage advice. WRAP reported that changes to products, packaging and labelling made in response to earlier recommendations avoided nearly 150,000 tonnes of food being wasted in 2015, saving families an estimated £400 million. Today’s publication carries forward this work

in standardised industry guidance.

Marcus Gover, CEO at WRAP, explains, “A key way to help reduce household food waste is to give people as long as possible to use the food they buy. Labelling information can help with many aspects of this. Telling people clearly how long a product can be consumed once opened, and giving consistent and simple information about storing and freezing, will help people keep their food fresher for longer, and give more options to freeze the food and use it later- rather than binning food that could have been eaten. That’s why I’m delighted that industry has been so involved in developing this guidance, and for the support of the FSA and Defra. Now it’s time to implement these strategies and WRAP will continue to monitor how industry does.”

Heather Hancock, Chairman of the Food Standards Agency, said: “I welcome this clear guidance to help tackle food waste, without compromising the safety of food. It will help businesses supply food that is properly described and stored, and safely provided to consumers. Reducing food waste is really important to consumers. It’s a commitment we at the Food Standards Agency share with

50 February 2018 SANDWICH & FOOD TO GO NEWS

WRAP and Defra, and a growing majority of food businesses up and down the country.”

WRAP is currently working with the UK’s largest food companies and manufacturers to help them implement changes across own brand and branded items. With the average retailer stocking between 20,000 and 30,000 different products, changes will take time to appear on shelf but early indications are that more changes will soon begin to appear. Already WRAP has noted the following improvements: • More pasteurised fruit juices and hard cheeses moving from ‘Use By’ to nearly all now carrying a ‘Best Before’ date.

• More fresh produce carrying advice to store in the fridge, to keep it fresher for longer.

• The use of ‘freeze on day of purchase’ being replaced by best practice advice to ‘freeze before the date shown’, particularly on fresh meat.

And as part of WRAP’s Courtauld Commitment 2025 voluntary agreement, businesses are exploring whether the ‘Open Life’ on bagged salads could be extended. This would result in people having an extra day to eat the salad once opened.

SUSTAINABILITY

Surplus food redistribution WRAP research also found that the amount of food currently redistributed from retailers and manufacturers to feed people could be increased by approximately four-fold.

Its new labelling guidance contains recommendations that will help increase the likelihood that

food surpluses are redistributed. It stresses, for example, that ‘Use By’ dates should only be included on foods where there is a risk of food becoming unsafe in a short period of time and for no other reason.

Increasing the use of ‘Best Before’ dates is important as foods carrying

this date label can be redistributed, even after the date has passed as long as the food is still fit to eat, while ‘Use By’ items cannot. The guidance also helps demonstrate that it’s perfectly legal to do so, which currently not all organisations are clear about.

RAP appoints dedicated head of sustainability Rapid Action Packaging (RAP), the FPA Manufacturer of the Year 2017 and a leading packaging innovator in the dynamic UK food-to-go sector, has appointed the highly respected Paola Carceles as its head of sustainability.

Paola has been with the company for more than 13 months, playing an essential role in new product development within the technical team.

In her new position, Paola will engage directly with retailers and raw materials suppliers in the UK and Europe with a remit to ensuring that all products – in particular avoidable plastics - processes, logistics and supplies are sourced, produced and managed as sustainably as possible.

A graduate in Chemical Engineering and a Masters in Environmental Management from University of Murcia, her dissertation focused on the design, build and testing of ultra-energy vehicles - culminating in the globally recognised Eco-Marathon in 2010, in Germany.

Before joining RAP, she spent three years at Plasticos Romero, one of Europe’s leading packaging suppliers, specialising in roles ranging from technical R&D of food packaging to quality control auditing.

Graham Williams, RAP CEO, said: “We are determined to help our clients in the food industry adapt to the changing needs of a new, more environmentally-savvy, generation of consumers. The proliferation of avoidable plastics across many of our key food categories is the major eco-challenge of our time, so having someone on our team that has the scientific, creative and pragmatic skills like Paola will allow us to guide

the industry through the necessary packaging evolution in an innovative and commercially viable way.”

RAP moved to low-carbon headquarters back in 2015 in a bid to maximise energy efficiency and minimise emissions and are now signatories of the Low Carbon Workplace Charter.

In addition, it produced its own white paper “Packaging the Future – fresher thinking to reduce food waste” the same year as a guide to the Courtauld Commitment 3 targets.

Paola, said: “Much has already been done here to ensure we are as ethical and sustainable as possible – and there is a clear drive now to be the pioneers when it comes to the removal of all avoidable plastics in food-to-go packaging.

A vision that will take a great deal of work but one we are convinced will be realised in the not-too-distant future.

“Consumers now demand so much more, and packaging is no longer just designed with a marketing eye, it has to be easy to use and easy to recycle.

I’m looking forward to working with major retailers and suppliers to ensure this is put into practice and that as an industry, we are all working to align with the wider, ecological agenda.”

www.sandwich.org.uk February 2018 51

PACKAGING

2018 Food To-Go

Trends

F

ree-from vegan, vegetarian and other dietary options are all on the rise, not only amongst the food to-go sector, but across home dining and out of home sectors.

We’ve seen noodle concepts go from strength to strength, from spicy Vietnamese pho to umami-centric Japanese ramen. In fact, Japanese offerings in general represent a wider developing trend and, although pho remains popular, it’s starting to plateau while the rise of ramen is unabated.

Likewise Korean and Caribbean concepts remain on the up while Indian cuisine, which had gone a little ‘stale’, has been reimagined with a street food twist. Similarly, both comfort and ‘dude’ foods had fallen from grace but are now tackling the high sugar, high salt, high fat backlash with healthier often vegan alternatives – typically with North American, Japanese, Korean or Caribbean flavours.

For food providers looking to develop a new concept, the authenticity of the cuisine on offer - as well as the diners experience in general - becomes all the more essential. The food being served should tell a story, say something about the provider and their brand. You don’t have to be Thai to serve Pad Thai noodles, but customers will buy into a concept more if it’s presented as an opportunity to ‘travel during a lunchbreak’ or with an emphasis on the quality of ingredients used.

From November 2016 to October 2017, we saw sales of our eco packaging products increase by a

Rachael Sawtell, marketing director at leading labelling and eco food packaging provider Planglow, casts her food to-go predictions for the year to come

fifth (20.76%) when compared to the previous 12 months.

Likewise, label sales have risen too, by 5.7%, with custom designed labelling growing nearly three times that (16.5%) of our stock label products, as more and more providers opt for bespoke labelling to brand their offering.

The most significant increase however, has been amongst packaging products for hot goods, sales of which grew more than a third (36%) as the grab and go market further diversified into hot food offerings.

To support the ever-changing grab and go market, Planglow has developed a number of versatile packaging items that allow providers to create a full to-go offering without having to buy or store large volumes of products.

For example, our grease resistant deli papers may be used to wrap sandwiches, burgers and baked goods as well as to line trays or as an additional presentational element.

These are some of our most popular products – in the past 12 months alone we have sold more than 2.3million sheets of our best-selling Gastro branded deli paper.

Our fully compostable windowed multi bags are another immensely popular item: sales for the Gastro branded bags reached 4.3million over the past year.

Our fully compostable bio pots are another popular multi-purpose product, suitable for noodle offerings, pasta dishes, soups, stews, curries, deli items – such as olives – and desserts; our pots are available with fully

52 February 2018 SANDWICH & FOOD TO GO NEWS

compostable bio lids too.

Meanwhile we’ve recently added five new compostable products to our multi-award winning Street Food range: a takeaway tray (for fish and chips, paella, pie and mash etc.), two sizes of noodle box style cartons (barbecue, curries, jacket potatoes, noodles, pasta, and more), a recycled napkin and dispenser kit and a smaller burger sized Street Box which is little brother to our award-winning larger pack and was developed to package a wide variety of hot takeway products. . The Street Food range also includes a deli paper and chip cone which may be paired with dressed pasta, noodles, falafel and other fried bites. It’s worth noting, while originally intended for sandwiches, our bloomer boxes have seen a 20% increase in sales over the past year – these square cut (as opposed to wedge shaped) packs are being used with cakes, scones and other baked goods, large wraps and even sushi, as well as sandwiches.

For providers wishing to highlight free-from and other dietary requirements, we offer Gluten Free, Vegetarian, Contains Nuts and Healthy Choice Stickers, while our labelling app (LabelLogic Live) and software (LabelLogic) both automatically bold allergens within your product ingredients list.

Likewise our Highlight Label has been developed specifically to highlight allergen and other dietary information on pack. The kraft 50-per sheet label may be overprinted with any combination of allergen / dietary symbols - from Halal to Organic or even ‘1 of your 5 a day’.

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.

See how Herald can improve your business Tel: 0208 507 7900 sales@heraldplastic.com www.heraldplastic.com

To advertise call Paul Steer on 01291 636342 February 2018 53

PACKAGING

Huhtamaki launch Relish folding carton range HUHTAMAKI has launched the Relish range of folding carton products that hold a range of hot and cold food – from salads to wraps to pulled pork - allowing operators to serve food quickly and securely for eating on-the-go.

There are initially four new products in the range – the clamshell, food box and two scoops.

All of the products in the range are grease proof lined and made with 100% PEFC paperboard,; they are manufactured in the UK, contain recycled content and are recyclable where appropriate facilities exist.

It comes as standard in very ‘on-trend’ kraft brown board but other options are available. The range can also be manufactured in white board (minimum order quantities (MOQs) apply), or for branded packaging it can be custom printed, with a four colour print available, subject to MOQs.

The clamshell is said to be the perfect container to hold a burger or pulled pork in a bun or even a pie with mash and peas. It offers a secure solution for consumers who want to quickly order and pick up their food and eat on-the-go, with minimum fuss. The grease proof lining ensures the outside of the clamshell is kept grease free, so consumers receive their food in optimum condition.

The new food box is also said to be perfect for fresh and vibrant salads or they hold a generous serving of rice dishes, falafels, nachos or hot dishes

like spicy chicken wings and chips designed to deliver a fast, on-the-go eating option for consumers.

With two different sized scoops in the range, there are options for sweet potato fries or wraps, as well as more traditional choices such as onion rings. The scoops are open at the top and allow consumers to hold the scoop whilst eating their food.

Again, grease proofed lined, these are ideal for a quick wrap on-the-go and fingers can stay grease free!

54 February 2018 SANDWICH & FOOD TO GO NEWS

Offering practical packaging for food to go outlets, street food, mobile vans, QSR, cafes, coffee shops, bakeries and festivals, the new range of folding cartons complements the food to go and beverage to go ranges already available.

The launch is targeted at the burgeoning food to go marketplace, with recent research indicating that the market could be worth £23.5billion by 2022.

Driving this growth are the consumer trends towards health and wellness as well as more global tastes and a push by the market to expand stores outside of London. Innovative product development and changing menus are turning the food-to-go market into a very competitive arena with the food-to-go specialists (Pret, Greggs, Subway, EAT etc.) set to outsize the quick service restaurants (QSRs) by 2022.

CAFÉ Association

Join us for the

Joint Technical Group Forum Thu

rsda

Agenda 11.00am Welcome by Futura Foods 11:10am Fluorescence - A potentially inexpensive method of checking detecting residues or bacteria on cleaned food processing surfaces and equipment - Steve Collins, Department of Engineering Science, University of Oxford.

11:40am Co-ordinated Systems Management – Presentation by Tony Lowther, Papaya UK – How software solutions can be used to manage and streamline training and compliance reporting.

12:00pm Demand and Supply Management in the Chilled Food Supply Chain: Prediction is Not Enough - This talk presents overview results of considerable investigation into demand patterns experienced by a SME chilled food wholesaler supplying schools, restaurants, pubs, and other food retailers.

Ross Clement, Senior Lecturer, De Montfort University

12:30pm Association Update – including update on Waste issues Gethin Evans

22n

d

y

Feb ruar 201 y 8

13:00pm Lunch 13:45pm Measuring and reducing the environmental impacts of sandwiches – presentation by an expert from the Carbon Trust 14:15pm Training – Can training help to improve standards and staff retention? Discussion 14:45pm Extending Shelf-life – The Risks – Sally Higgins, BSA Auditor 3:30pm

Meeting ends

LUNCH WILL BE PROVIDED – please let us know if you have any particular dietary requirement

TO BOOK Attendance is FREE for BSA, Café Life and PAPA members.

There is a charge of £75 + VAT for non-members.

To register attendance, please email name and contact details to kevin@sandwich.org.uk - Tel: 01291 636342 www.sandwich.org.uk February 2018 55

RESEARCH

Key trends and key changes Gavin Rothwell, Senior Retail Insight Manager, IGD, shares the latest highlights from its food-to-go insight programme, exploring global best practice and innovation

W

hat have been the key trends and key changes we’ve seen in the last 12 months in food

to go?

The first has to be the continuing focus on growth and expansion, which has attracted a lot of interest from a variety of players in the market. We’ve seen already how lots of different types of businesses have been targeting this space in previous years, but this has increasingly been the case in the last year.

This includes new entrants from abroad such Tim Hortons from Canada but also existing players ramping up and targeting new locations; we’re also seeing retailers like discounters targeting the sector.

The second trend we’ve seen is more of a deliberate focus on day-parts. This time last year we were getting quite excited about evening opportunities, with the likes of Pret and Starbucks doing quite a lot initially in that evening space. That hasn’t transpired quite as strongly in the way we thought it might, but we have definitely seen more of a concerted focus on distinct parts of the day, whether around lunch, breakfast or cultivating a different snack-orientated opportunity throughout the day.

INNOVATION Another key trend, linked to that, has been an increased focus on innovation, whether it be the development of private label ranges from leading retailers, activity from specialists into new areas or innovation from manufacturers such as developing their own food to go format – there’s a lot of activity in this area.

Fourthly, driving food credentials. I would like to call out the work coffee retailers such as Costa, Starbucks and Caffe Nero have been putting in to improve their food offer, working with existing and new partners to improve breakfast and lunch missions.

The fifth trend is around more flexible locational targeting: where there are hungry and thirsty food to go shoppers, different specialists and retailers are flexing their locations to reach them.

SNACKING The final trend I want to talk about is the enhanced focus on snacking. What we’ve seen here is more developed ranges, a more holistic view of what snacking could be now and what it could be in future, with a wider range of healthy and savoury options and many more reasons for consumers to get excited.

56 February 2018 SANDWICH & FOOD TO GO NEWS

RESEARCH Overall, the way we eat is changing. We’re seeing more flexible consumption patterns coming through: there’s more of a focus on snacking and street food and tapas and different cuisines are creating a different environment, particularly in urban areas. We’re still using knives and forks but might also be having a savoury snack at 3.0pm or 4pm, or a gym box before or after we go to the gym.

DEFINING THE MARKET So, how do we define our market. A colleague did a great piece of work 18 months ago, coming up with five core mission definitions: breakfast, lunch, drink, snack and leisure. When we look at these in the round, they are all significant.

Your average food to go shopper will consume 0.7 breakfasts per week, 1.5 drinks, 1.4 lunches, 1.3 snacks, and 1.1 leisure missions. This means that the average food to go shopper is going out and consuming over 300 food to go missions per year. This is a significant opportunity and an area which is think is going to continue to

expand, with more and more shoppers coming into the sector and more opportunity coming through. We’re forecasting annual growth rate over the next five years of just over 6%.

We also see significant opportunities in each of the five core segments, Brexit permitting, as shoppers shop more frequently and more flexibly.

This is the second year in which we’ve done this research, looking at the segmentation in the market

and analysing the market as a whole and looking ahead to the next five years. So what are the key differences between now and last year in terms of our forecast?

We’re still very positive and the overall growth rates we were forecasting last year are pretty similar to what we’re forecasting now. Probably the biggest change in the past year is that we’re becoming more positive about the prospects of supermarkets or hypermarkets, so we’ve upped our forecasts there off the back of the activity we’ve seen from the likes of Waitrose and M&S. But we’ve also seen people like Tesco leading with food to go in hypermarket format Tesco Extra stores such as Swansea. That type of thinking is starting to open up food to go to customers.

CHANGING PRIORITIES We are seeing that priorities are changing from some of the focus coming through in areas like health and wellness. We could talk about a variety of players but clearly Veggie Pret has been a key initiative. There are just three stores but they are learning from that and applying that across the estate.

There are also more dedicated, functional solutions coming through from the likes of Crussh and also POD with gym-focused solutions, specific protein-rich products for people with particular diets.

Planet Organic, a retailer based in London, is another example of a company I would also like to mention as one that really drives health credentials and is really a leader in innovation.

www.sandwich.org.uk February 2018 57

RESEARCH TARGETING CONSUMER MISSIONS The next trend I wanted to talk about is how retail-first formats are increasingly starting to think about how they can better target consumer missions. The US and Canadian markets are two that really stand out: we’ve seen a lot of format development designed around taking advantage of food to go consumers, even in larger stores. The most obvious example is Whole Foods Market but actually we’re seeing many other retailers learning from their experience in recent years and adapting their own formats.

There’s also Process, a big mainstream US retailer that’s really sought to develop a new format, designed to maximise that food for now opportunity through showcasing different cuisines in store in a grab and go style and supporting that with a dining area and fantastic coffee alongside that.

COFFEE SPECIALISTS Coffee specialists in the UK clearly play a significant role in many different food missions at the moment but they are set to play a bigger role in areas like lunch in the future.

We have already seen innovation from different players in the past year.

Take Starbucks as a case in point, we have seen the development of more hot productions coming through and also much better salads. Globally, they are trying more premium salad ranges in the US and they have embarked on a number of partnerships including Snap Kitchen to augment their own proposition. They have also acquired a premium Italian bakery business, Princi.

ALTERNATIVE LOCATIONS We have seen a lot of development of transit locations around the country.

The definition of what those transit locations are is changing fast. We have seen different retailers think harder than ever about how they can access hungry and thirsty shoppers.

This feeds in to my next point which is the increasing availability of high quality food to go. Some traditional convenience stores, such as the Spar wholesaler Blakemore have been developing a high quality, fresh food to go, service-led offer within its convenience store proposition. It caters for a variety of different missions, including Sunday lunch on a grab on go basis.

We are also seeing more distinct operators catering for more distinct missions. London-based wrap

58 February 2018 SANDWICH & FOOD TO GO NEWS

specialists Wrap It Up, for instance, focuses strongly on targeting the breakfast market with a high quality barista offer and a range of pastries; Coco Di Mama specialises in pasta and also uses a high quality barista coffee offer to elevate its offer as a destination in the mornings.

Retailers are also targeting different missions much more strongly than before. Tesco has been talking about how its Metro stores cater for a variety of different missions, showcasing the fact that it can now cater for any food to go mission, morning, lunch or evening.

INSPIRATION Where should we look for inspiration?

There are lots of places, but one chain I really want to call out is in Seattle .. and not the one you might think. PCC Natural Markets is one that has really successfully developed some innovative formats and positioned this fresh foodled business within the heart of their communities.

Yes, it’s a supermarket but it flexes really well around meeting distinctive missions.

This is an edited version of Gavin’s presentation at the IGD food to go conference

NEW PRODUCTS

SOME LIKE IT HOT UXBRIDGE-based foodservice and food retailing equipment provider, Fri-Jado UK Limited, has claimed a sustained increase in sales of its heated multi deck (MD) merchandisers.

The company’s Director of National Accounts, Gary Thacker reports that the trend is being repeated across the broad spectrum of the food to go sector, including high street supermarkets, convenience stores, forecourts, symbol groups and independent quick service restaurants.

“Customers looking for food on the move are no longer content with cold snacks and meals. Diners are increasingly seeking a hot food option, especially during the colder months.

The advent of meal deals has further exaggerated the demand for hot grab & go options.”

The Fri-Jado range of self service, heated MD merchandisers is suitable for the display of a wide variety of hot, pre-packed snacks and meal solutions, including whole chickens, chicken portions, panini, pies, sausage rolls, pasties, hot rolls and wraps. The

range include models with three, four and five tier displays, each of which is available in 600 mm, 1000 mm and 1200 mm cabinet widths. The upright design of the display units offers a large capacity relative to footprint, making maximum use of sales floor space. The large display area of the cabinets reduces the potential for shelf stock being exhausted and consequent lost sales, especially during periods of peak trading. It also reduces the frequency of shelf restocking.

The range also includes a two tier, space saving model, on which a four or five spit rotisserie may be mounted, combining food preparation and presentation, whilst creating additional kitchen theatre and promoting impulse purchases.

The heated MD merchandisers incorporate an innovative and patented hot blanket holding technology, which delivers a consistent and food safe holding temperature of 65°C and above, maintaining cooked food at the perfect quality and appearance for at least four hours and reducing the

amount of merchandise that may be price discounted or thrown away, due to product deterioration.

Tel: +44 (0)1895 272227 www.frijado.co.uk

AIRCELL® OPEN FRONT GRAB & GO CABINET WINS FCSI SUSTAINABLE CATERING EQUIPMENT AWARD ADANDE Refrigeration’s Aircell® open front, integral refrigerated Grab & Go cabinet has been announced as the winner of the FCSI UK & Ireland Sustainable Catering Equipment Award 2017.

The presentation of the award was made at a gala dinner on 16 November, during this year’s Catering Equipment Suppliers’ Association (CESA) Annual Conference held at the De Vere Wokefield Estate Hotel, Reading.

The judging panel agreed that the Aircell® open front, Grab & Go cabinet had achieved excellence and innovation, demonstrating tight temperature control to keep food fresher for

Adande’s Sales Director, Karl Hodgson (right), receiving the award from FCSI UK & Ireland Chairman, Julian Edwards. longer and delivering tangible energy savings.

These factors will help

contribute to a more sustainable environment.

Presenting the award to

Adande’s Sales Director, Karl Hodgson, FCSI UK & Ireland Chairman, Julian Edwards CFSP, stated: “Adande has brought an open front cabinet to the market, which not only keeps food fresher for longer, reducing food wastage, but also achieves a significant reduction in energy consumption.”

The award comes less than a month after the unveiling of the company’s prototype ‘Crivat’ Aircell® refrigerated Grab & Go cabinet at the international hospitality show, HOST, held in Milan, where it was well received by end users and OEMs. Tel: + 44 (0) 844 376 0023 www.adandeaircell.com

www.sandwich.org.uk February 2018 59

18980

SAUCES AND MAYONNAISE

Rubies in the Rubble RUBIES in the Rubble is a gourmet condiment brand with its heart firmly in sustainable food production.

The range is handmade in the UK from fresh fruit and veg that would otherwise go to waste.

Whether it’s too big, too ripe for supermarket shelves, or just plain pear-shaped, any fresh and tasty produce can be used for Rubies’ creations. January 2018 saw the launch of two inventive mayonnaises – Aquafaba

Mayo and Chipotle Mayo (RRP £3.50 per 210g jar) initially via Whole Foods, the Rubies website and soon on the Honest Burger menu.

For the uninitiated, aquafaba (the Latin for bean-water!) is something of a revelation, says the company. Simply put, it’s the water drained from a can of chickpeas (or the byproduct from the cooking of legumes) which most of us wouldn’t think to reuse, but which mimics the effect

of egg whites. Its unique mix of starches, proteins, and other soluble plant solids gives aquafaba a wide spectrum of emulsifying, foaming, binding, gelatinising and thickening properties.

Rubies whisk it together with rapeseed oil, a pinch of salt and a squeeze of lemon juice along with a hint of Dijon mustard - or a good dose of Chipotle chilli powder - to create delicious vegan mayonnaise, with all the satisfying creaminess and sultry texture of regular mayo!

As with the original Rubies relish and ketchup ranges, the unctuous mayos are inspired by homecooked family recipes, with flavour of the utmost importance. Chipotle Mayo is rich and deep with smoky spice and the Aquafaba Mayo provides a staple dip for all your potato needs or the perfect vehicle for your daily sandwich fillings!

Key to the Rubies story is their belief that all good food should be cherished – a third of food produced worldwide goes to waste – Rubies work directly with UK farmers to source fresh fruit and veg from surplus produce. Every jar and bottle of Rubies delicious

products champions fresh produce and raises awareness about the need to value food. Founder Jenny Costa comments: “I knew it was about much more than just making delicioustasting preserves, I wanted to create a solution to food waste and, with every jar I made, raise awareness about the need to value our food supply. At Rubies in the Rubble, we are on a mission to encourage people to waste less, treasure their resources and live more sustainably. We want to save the planet one jar at a time by providing a delicious and practical solution to food waste. Ask any of our customers, and they’ll tell you that our range of condiments are too good to refuse”. (www.rubiesintherubble. com)

Sacla launches vegan mayonnaise ITALIAN pasta sauce maker Sacla is launching a vegan mayonnaise in the UK that doesn’t compromise on taste or texture, and is lower in oil and calories than the UK’s favourite mayo brand.

Free From Mayonnaise tastes and looks every bit as good as traditional

mayonnaise – and it’s lower in calories and oil than the UK’s favourite brand, says the company.

Retailing at £2.29 the new mayonnaise is available in 180g jars and is made in Italy. The mayo is 100% vegan and it’s also free from gluten too.

60 February 2018 SANDWICH & FOOD TO GO NEWS

Clare Blampied, managing director of Sacla’s UK arm, said: “Food must be joyful and there’s no compromise to taste or texture with our new free from mayonnaise. We hope it’ll become a store cupboard staple in non-vegan households too.”

18980_Zafron Foods Mayo ad A4_Layout 1 15/01/2018 16:37 Page 1

The world’s finest Mayonnaise Manufacturer

Using the most technologically advanced equipment we have perfected numerous mayonnaise recipes for every sector of the food industry. Enjoy our delicious Zafron Thick and Creamy mayonnaise, or why not endulge in utter opulence with Kenny's or Kromberg Mayonnaise.

We have the ability to tailor make your recipe under licence and pack in sachets, buckets or 1000L pallecons.

Trust Zafron Foods, your mayonnaise partner.

Call now 08448 475116. Contact: Jack Kenny. www.zafronfoods.co.uk

SAUCES, MAYO AND CHUTNEYS New bespoke sauce dispenser A new bespoke dispenser for seven varieties of foodservice sauces is reducing food waste through improved emptying, as well as adding value to the products of French company Lesieur.

The solution is the result of a successful co-creation involving RPC Promens and RPC Superfos (rpc-superfos. com).

The project for this new type of dispenser, named Penguin in reference to its shape, was led and co-ordinated by R&D at RPC Promens who produce the blow moulded top, with RPC Superfos manufacturing the injection moulded base.

Each dispenser contains about 5 litres and the improved modernised pack performs significantly better than the one it replaces. A key benefit is the extra emptying power, achieved through a special design at the inner lower part of the dispenser.

Virginie Recoura, senior engineer, Packaging Research and Innovation, Lesieur explains, “The new dispenser from RPC Promens and RPC Superfos makes it easier to exploit its content. Today our customers – fast food restaurants, canteens etc. – buy the usual amount of sauce at the usual price, but through the new dispenser they actually get up to 16% more of our product thanks to its improved emptying. This means costs savings for our customers and, on a general note, significantly less food waste.”

Another value-adding aspect of the attractive Penguin dispenser is its great ergonomic design. Not only is there a feel-good factor for end users pushing the pump, the shape of the bottom also makes it comfortable for busy catering staff to put a hand underneath it when carrying it around.

Moulins Mahjoub’s range of Tunisian sauces THE Artisan Olive Oil Company has launched the Moulins Mahjoub’s range of Tunisian specialities in the United Kingdom.

Following a successful development for over 27 years in the US and Europe, Moulins Mahjoub’s fine food products are now available with some of the UK’s best speciality retailers.

In addition to chutneys and harrisa, there is also a range of artisan gourmet sauces, a m’hamsa and Shak-shuka.

The Tunisian cuisine has its roots in a combination of tomato, spices and Berber cooking traditions. The subtle interplay between the spiciness and the sweetness has been developed into 4 hand-made and organic sauces. They are named after 4 villages in the North of Tunisia, in the Medjerda valley: Testour, Tebourba, Teboursouk and Tibar.

• Testour ingredients: tomatoes, artichokes, pickled lemons and Tunisian spices • Tebourba ingredients: tomatoes, artichokes, harissa and black olives and Tunisian spices • Teboursouk ingredients: tomatoes, green olives, pickled lemon and capers and Tunisian spices • Tibar ingredients: tomatoes, harissa and capers and Tunisian spices.

The sauces can be used warm on m’hamsa couscous, pasta, rice, cooked with eggs, mixed with ricotta or served on canapés. They do not include added water and as with all of the Mahjoub products, they are produced using traditional farming methods with no additives or artificial processes. They are hand-made and prepared with extra virgin olive oil and the best

62 February 2018 SANDWICH & FOOD TO GO NEWS

vegetables from the Moulins Mahjoub estate.

The sauces are prepared during in July and August at the peak of the taste of key ingredients such as tomatoes. They are available in 340g format, serving 4 persons.

Moulins Mahjoub has also developed a Shak-Shuka, prepared according to a traditional Tunisian recipe using onions, tomatoes and peppers and Tunisian spices. It can be consumed as a side with fish or chicken or mixed with eggs for brunch.

For an additional spiciness, several harissas are also available, the harissa paste, the sweet pepper harissa and the traditional harissa spread (with small pieces of peppers and slightly smoked taste) .

Commenting on the launch, Abdelmajid Mahjoub, General Manager of Moulins Mahjoub explained: “We decided to enter the UK market as we felt its convergence towards Moulins Mahjoub’s values of creating authentic taste with the best organic produce of our own estate. We offer a new, subtle and Southern take on Mediterranean cuisine”.

The Moulins Mahjoub products are distributed in the UK by The Artisan Olive Oil Company.

W t

T

With 20 flavours ranging from hot and spicy to mild and creamy, there’s a flavour for any food!

Telephone: 0121 333 3233 Email: Info@thecrucialsaucecompany.co.uk Website: www.crucialsauce.co.uk

SAUCES, MAYO AND CHUTNEYS

Encona Delivers a world of flavour FOODSERVICE operators should diversify their sandwich offering and cater to growing consumer demand for original flavours to boost lunchtime sales, says the UK’s No.1 Hot Pepper sauce brand Encona.

“This is an exciting time for the foodservice sector with consumers expanding their taste horizons and seeking new and exotic flavours,” says Jack Hillaby, Brand Manager at Grace Foods UK. The versatility of Encona, which can be used as both a sauce and a marinade, enables operators to easily diversify their sandwich offering by adding exciting world flavours to generate maximum profits.

Encona is a fast and cost

effective way to transform lunch menus, such as offering Jamaican Jerk or Thai Sweet Chilli marinated chicken in hot or cold sandwiches, wraps, Panini and salads.

The Encona range not only offers operators a diverse range of flavours from around the world, but also enables them to cater to increased demand for exciting gluten free lunch options. All variants in the Encona range are gluten free and suitable for vegetarians.

In 2017, Encona announced the launch of a limited edition Carolina Reaper Chilli Sauce; the hottest ever to be produced by a mainstream table sauce brand.

Chutney Market Analysed THE pickled condiments/chutney accounted for 9% share of the global sauces and seasonings category tracked launches in H2 2016.

In fact, the chutney market has been generally expanding: tracked pickled condiments/chutney launches recorded a CAGR of 14.2% over the past 5 years (Innova, 2017).

Chutney market analysis reveals some key trends, says date producer Beloved, including: • sugar reduction • ethical positioning • exotic flavours • no additives/preservatives claims.

In the UK in specific, the sugar reduction trend is having a big impact on the chutney market. People are increasingly looking for natural ingredients with no additives added – they also like to look at food ingredients labels they can understand.

One result is that dates are increasingly being used as a nutritious and natural ingredient–as sugar levels can be reduced.

As dates only contain naturally occurring sugars, refined sugar free claims can be used. If dates are used in the form of date paste, no added sugar claim is allowed as well, it says.

Available in 142ml glass bottle format (RRP £1.49 / case sizes of 6), the new sauce features the Carolina Reaper chilli – the world’s hottest chilli pepper - blended with tomatoes, garlic, cumin and orange to create a well-rounded, fiery and fruity flavour.

The reformulation is being rolled out in the coming months, with Encona Thai Sweet Chilli and Mild Thai Sweet Chilli variants being first to market, with a 15% reduction in sugar content.

Encona Jamaican Jerk BBQ Sauce, Texan Chilli BBQ Sauce and Indian Sweet Mango Chilli Sauce are expected to follow suit.

Kraft Heinz maintains lead position with most successful sauce launches of the last two years KRAFT Heinz claims to continue to lead innovation and drive value into sauces and condiments with the UK’s most successful new launches within the category of 2016 and 2017.

Introduced in March 2016, Heinz [Seriously] Good Mayonnaise encouraged shoppers to upgrade their mayonnaise, with its new range of standard and light mayonnaise with no artificial colours, flavours or preservatives – differentiating it from most other products on the market.

Supported by an on-going media programme and in-store support meant that Heinz [Seriously] Good drove 12.4% incremental to the mayonnaise category, making it the most successful sauces launch of 2016.

Following this success, Kraft

64 February 2018 SANDWICH & FOOD TO GO NEWS

Heinz launched Heinz Tomato Ketchup 50% Less Sugar and Salt to meet consumer demand for lower salt and sugar, whilst maintaining the iconic Heinz taste.

As the most successful sauces launch of 2017, the new member of the Heinz Tomato Ketchup family has delivered 42% repeat rate to date.

Rhodri Williams, Sauces Marketing Lead at Kraft Heinz, comments: “As an iconic brand and leader within the grocery category, it is important that we continue to strive for innovation and drive value into the category, and we’re thrilled that this commitment has helped us to achieve the most successful new product launches for the sauces category for the last two years.”

21-22 Feb 2018, Stand M522 Chargrilled and Marinated Vegetables Pesto, Tapenades and Vegetable Purées Semi/Sun Dried Tomatoes Mushrooms and Truffles Olives

Wild Mushroom Pesto

“

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

Add a touch of magic to any sandwich with Geeta’s Chutneys Also great as an ingredient for Sandwich Fillings, marinades, as well as for Toasties and Jacket Potatoes.

Product information and samples: Contact Geeta’s Foods Ltd on 020 8450 2255 or at trade@geetasfoods.com.

Stockists: Contact Pettywood & Co Ltd on 01264 345500”

To advertise call Paul Steer on 01291 636342 February 2018 65

SAUCES AND MAYONNAISE

Calder Food’s

“LOVE”

For food to go products

B

ased in Carlisle Calder Foods joined forces with Creative Foods Europe, an OSI Group company, in October 2016 to further strengthen its position as a prominent supplier to the UK Food To Go sector.

Enjoying an enviable reputation for the highest technical and service standards, Calder Foods has continually invested and innovated since its inception over twenty years ago. Creative imagination and consistent quality has helped it to develop a number of key product categories for the Food To Go sector under their “Love” brands First amongst these is its high quality “Love Mayo” range which consists of three white mayonnaise products covering the various needs of the Food To Go sector, Light Mayo’, Real Mayo’ and Thick & Creamy Mayo’. Available in 5 litre and 10 litre containers they are produced from the finest ingredients and have different oil contents ensuring that the end user can purchase the correct type of Mayo’ for their business. When it comes to sandwich making a good quality mayonnaise is extremely important.

Calder Foods also produces a high volume of mayonnaise for internal use as a number of its sandwich fillings and salads sold under its renowned “Love Fresh” brand are manufactured using its own mayonnaise as a key component. The “Love Mayo” range extends beyond traditional white mayonnaise and includes a number of innovative and exciting flavoured products such as Tikka, Coronation, Creamy Garlic and Spicy Mexican, all available in 2.5kg packs.

Marketed under its “Love Sauce” brand, the company recently launched a comprehensive range of high quality sauces in convenient 950ml bottles.

The “Love Sauce” range includes staples such as ketchup and BBQ sauce

but also some delicious new on-trend products such as Firecracker Chilli Sauce and Pineapple Salsa. These sit alongside Calder’s range of pickles and chutneys which includes Caramelised Onion Chutney, Chunky Salsa and Sandwich Pickle, amongst others.

It makes sense for caterers to make their own sandwiches and wraps using the vast array of fresh and frozen ingredients, including ready-made sandwich fillers, from companies such as Calder Foods as these undoubtedly make life easier for them. Large scale operations such as contract caterers can take advantage of the economies of scale to buy in branded fresh sandwiches, or they can buy fillings in bulk from a BRC AA Grade manufacturing plant such as Calder Foods.

This will ensure consistency throughout their estate while meeting quality and food safety requirements.

It also gives them the added benefit of being able to capitalise on our product innovation to vary the menu and allows them to keep on top of the current trends. Pre-made sandwiches have a relatively short shelf life, typically a few days, whereas sandwiches made in-house with fresh breads every day, using fresh ingredients, including sandwich fillings, are a great way to maintain freshness and variety.

66 February 2018 SANDWICH & FOOD TO GO NEWS

Like everything else in food retailing, as the market evolves and matures we become more brand aware, more so here in the UK than almost anywhere else in the world.

Our “Love Fresh” brand has a huge following among those making their own fresh sandwiches. Every week we manufacture over 100,000 kg of premium, freshly made sandwich fillings under the “Love Fresh” brand for the UK ‘food to go’ sector.

Everyone has become a food analyst these days. Sandwich eaters are more nutritionally aware than ever before, particularly since the introduction of FIC labelling and the easy-to-use traffic light systems on sandwich packaging.

There is now a wealth of healthy options across the industry. At Calder Foods we produce innovative, healthy options including mayonnaise-free marinades, low-fat and sauce based fillers across our entire range. This enables us to supply a wide range of customers including contract caterers, sandwich manufacturers, school authorities, universities and hospitals throughout the UK.

EUROPE

Join in our passion™

A World of Food Solutions

OSI and Flagship Europe announce the formation of Creative Foods Europe

Following its aquisition by the Chicago based OSI Group in 2016, Flagship Europe, a prominent supplier to the UK foodservice sector is to change its name to Creative Foods Europe.

Over recent years Flagship Europe has enjoyed dramatic growth, both organically and via strategic acquisitions. Oliver James and Proper Pies joined the group in 2015 followed in 2016 by specialist Food to Go manufacturer Calder Foods. The groups extensive product portfolio, team of highly skilled development chefs combined with the groups expert industry knowledge means the company can create bespoke and branded solutions across all sectors of the food market.

The new name of Creative Foods Europe effectively communicates the skills, strengths and values of the business.

For more information please contact Creative Foods Europe on 01252 846500 or visit www.creativefoodseurope.eu Brands within Creative Foods Europe

SAUCES AND MAYONNAISE

Peppup foodservice sauce launch PEPPUP, the Northern Irish manufacturer of award winning pasta sauces and ketchup for retail, has launched into foodservice.

The company, which is based at Portaferry in county Down, has developed a catering product in innovative 5kg metal pouches using its unique recipe of roasted tomatoes and peppers.

Nutritionist Luca Montorio, a native of Turin now resident in Northern Ireland, developed the pasta and ketchup sauces in 2014 and has won business in Northern Ireland, Great Britain, including Booths, and the Republic of Ireland with independent retailers, delis and family butchery businesses.

World of Zing new Hot Sauce range SPECIALITY food and drink brand World of Zing, has launched a new Hot Sauce range with an updated pack design.

The five-strong range consists of Jalapeno, Apple & Cucumber Table Sauce, Pineapple & Habanero Chilli Table Sauce, Naga Chilli Peri Peri Ketchup, Pasilla & Chipotle Chilli BBQ Sauce, and a Five-Chilli Oil, which have been given a new pack design to highlight the brand’s “Flavour Beyond Ordinary” positioning.

Pritesh Mody, founder of World of Zing, said: “At World of Zing our ethos is that everything can taste better and we want to give consumers the tools to take their dishes to the next level in flavour, whether that’s with a sprinkle of speciality salt or through a slap of the tastiest hot sauce on the market.”

The authentic Italian–style sauce is free from gluten, fat and dairy, have no added sugar and low in calories. “The sauce is based entirely on roasted tomatoes and peppers with sultanas as a natural sweetener and a pinch of salt,” Mr Montorio says.

“The sauce is also suitable for vegans and vegetarians. Oil isn’t used which means the sauce is also free from any acidity. The recipe reflects the growing market trend towards heathier products that are low in both sugar and fat.

“This trend is now impacting on foodservice and chefs are increasingly seeking free–from ingredients.

“I decided to develop the catering product in response to inquiries from chefs who have tried and been impressed by the taste and provenance of my pasta sauces and ketchup.

“I chose the new metal pouches lined with plastic because of the convenience of this packaging format.

The pouch has a shelf life of 24 months. When opened, the sauce has to be used within 10 days,” he adds.

The company has also strengthened its retail position in the Republic with two major distribution deals including SoulBia, which is based near Newry in Northern Ireland, a leading marketer of artisan foods.

Premier Foods extends Bisto portfolio PREMIER Foods is extending its Bisto portfolio with four new, easy to use, sauces - Curry, Parsley, Béchamel and Cheese.

Available in a ‘granule’ format, a first for sauce mixes in the foodservice industry, the range has been introduced to the channel following insight into the most popular dishes on UK menus.

The sauces provide chefs with a timesaving solution for use across a number of dishes and cuisines, with all four flavours found within the top 20 sauces on UK menus.

Ready to serve after simply mixing with boiling water, the sauces are convenient and can also help outlets increase profitability.

Sarah Robb, channel marketing manager at Premier Foods, commented: “The Bisto sauces are quick to make and we’ve made sure that the flavours are well suited to the dishes consumers want to enjoy eating out of home.”

Meanwhile, Premier brand Sharwood’s has launched a new regional Indian & Chinese recipes in a pouch format for the convenience channel Yilmaz Erceyes, Brand Director of Cooking Sauces, comments: “A quarter of people think that there are not

68 February 2018 SANDWICH & FOOD TO GO NEWS

enough trendy flavours in the cooking sauces category. We wanted to offer a variation with more regional and authentic recipes such as our Kashmiri Creamy Curry and Shanghai Sweet Soy to add excitement. As a customer favourite, Sharwood’s is perfectly placed to meet shoppers’ needs for more convenient, modern formats.”

Sharwood’s Chinese pouches will be available in Shanghai Sweet Soy, Cantonese Sweet BBQ, Szechuan Chilli Bean and Hunan Smokey Chilli while the Indian Pouches will offer Kashmiri Creamy Curry, Keralan Coconut Curry and Spicy Goan Curry flavours and all will have an MRSP of £1.99.

C

M

Y

CM

MY

CY

CMY

K

Welcome to your slice of the action (as food-to-go goes crazy!)

C

M

Y

CM

MY

CY

MY

K

Great hot or cold, they’re naturally healthy, packed with protein, perfect for vegetarians or with burgers…in fact the ideal ingredient in countless sandwich, snack and FTG creations.

Food-to-go is now big business. Very, very big!

Driven by higher employment, longer working hours and a ‘blurring of the dayparts’, a new generation of customers has emerged where convenience is the priority.

And with 15 delicious varieties to choose from, we’ve put taste at the top of the menu.

That’s just one of the reasons we’ve now introduced a complete range of natural cheese slices that tick all the boxes of this key consumer trend.

Innovation tastes like this

CHEESE SLICE VARIETIES White Mild Cheddar Coloured Mild Cheddar White Mature Cheddar Coloured Mature Cheddar White Mild Cheese

Mozzarella Double Gloucester Monterey Jack Emmental Edam

Hazel Park, Dymock Road,

ornuaingredientsuk.com

Ledbury, Herefordshire,

+44 ( 0 ) 1531 631 300

HR8 2JQ

enquiries.ledbury@ornua.com

Red Leicester Chilli Cheese Smoked Cheddar Gouda The Real Burger Slice

Everything you ever wanted to know about

T

o harried mums and dads, hungry children, cash-strapped students and fans of the summer BBQ, cheese slices are something to dig out of the fridge when a quick fix butty or cheeseburger is the order of the day.

But to the sandwich and food-to-go industries, they are probably the No 1 most important ingredient…and getting more so by the minute.

With the explosion of interest in convenience eating, cheese is at the heart of countless meal options. But it’s the not-so-humble-anymore cheese slice that combines real ease of use with precise portion control, and now with a fantastic choice of flavours thrown in for good measure.

Food ingredients giant, Ornua Ingredients UK, has been quick to recognise the trend. Already one of the country’s leading suppliers of block and grated cheese, their recent acquisition of FJ Need has added a comprehensive line-up of cheese slice varieties to their already impressive product portfolio.

And when the ‘big boys’ are keen to capture their own slice of the action, it’s a sure sign that demand is on the up.

So, what exactly is it that’s driving

cheese slices

(because we weren’t afraid to ask ) Cheese slices have become a major focus for Ornua Ingredients UK and it’s keeping a close eye on every tiny shift in consumer trends the unprecedented boom in this sector, creating on the way a growth in demand for what was once little more than a children’s stand-by favourite?

ALL CHANGE… In a nutshell, our eating habits have been undergoing some radical changes of late, highlighting our increasing reliance on the grab-and-go meal or snack option.

Higher levels of employment, a shift in working hour patterns, longer

70 February 2018 SANDWICH & FOOD TO GO NEWS

commutes and a more relaxed approach to conventional mealtimes, have all contributed to us taking food-to-go in our stride.

In turn, this has created a whole new demand for sandwiches of every possible shape and kind, from something hot at breakfast, through a lunchtime mealdeal, to a handy bite to consume en-route to an after-work night at the cinema.

In fact, a sandwich is now the top to-go breakfast, picked up at no less

CHEESE than 9% of FTG breakfast visits. And it still reigns supreme as the big winner at lunchtime, with 21% of to-go lunches including…yes, you guessed it, a sandwich.* From burger to bagel, panini to croissant, sandwich to sub, the nation’s favourite hot or cold convenience food is going from strength to strength…with cheese proving the mainstay ingredient, and with the cheese slice ticking more than its fair share of boxes for the FTG industry as a whole.

VARIETY IS THE SLICE OF LIFE Many of us probably think of the cheese slice as something soft and pliable, probably processed, and maybe lacking something in terms of taste. Well, it’s time to think again!

Today’s consumer is far more discerning than may have been the case in the past. Flavour is a massive consideration. So is the texture of the cheese. But perhaps the most important shift of all has been the switch to fresher, healthier, more natural choices. Cheese slices are now all about ‘upgrading’ to something with premium appeal…and even an identifiable provenance.

Ornua Ingredients’ move into the market reflects this perfectly, and has allowed them to introduce no less than 15 different varieties, including territorials like Red Leicester and Double Gloucester, continentals like Emmental, Gouda and Edam, and flavours that include chilli and natural smoked Cheddar.

Breiffini Kennedy, Sales Controller at OIUK, is already a big fan. “As a business, we’ve long enjoyed a reputation as a major supplier of block and grated cheese to the food service industries.

But our new emphasis on cheese slices is allowing us to tap into an area that will be of increasing importance to the sandwich and food-to-go sectors.

“Basically, we can now provide the convenience market with the ultimate convenience product. Super-easy to use, terrific variety, all the flavour and goodness of ‘real’, natural cheese, and superior portion control to keep costs firmly in check.”

AS MUCH A SCIENCE AS AN ART Producing a stack of cheese squares might not look like rocket science, but creating a premium product is a serious business. Cheese graders now employ years of knowledge and experience to select cheeses with the important

attributes of texture, firmness, flavour profile and even length of finish.

And it’s an increasingly demanddriven process. No longer is it enough to say “here’s a box of cheese slices”.

Manufacturers and graders are now reacting to their end-user requirements, tailoring production to meet some very specific market expectations.

But whatever the requirement, the best natural cheese slices all have one thing in common. Obvious though it may seem, they must be made from a cheese that can be cut cleanly into thin slices. That means selecting cheese that can resist breakage at the edges and cope with a certain level of ‘bending’ before it breaks. Technically this means having a firm body but with a high level of elasticity.

Unlikely, then, that Brie will ever be an everyday cheese slice favourite. But it does explain why Cheddar remains the original and best cheese for the purpose, with its added benefit of a strong flavour which allows it to hold its own when accompanied by a myriad of sauces and dressings.

Unsurprisingly, a cheese hot on its heels is Mozzarella. No longer just the key ingredient of the perfect pizza, Mozzarella slices are now a firm fixture in everything from a grilled cheese sandwich to a tomato, mozzarella and basil salad.

IT’S A SQUARE WORLD UK food-to go, including sandwiches, is now a £20Bn+ market and represents approaching 25% of all eating out spend. That figure is expected to rise rapidly to be worth £23.5bn by 2022.

It’s also expected that the sector will continue to grow faster than the wider eating out market.* So, demand is on the up. Consumer expectations are rising too. And the challenge for the sector is not just to keep up, but to keep raising the bar as well.

That means staying one step ahead of

changing trends and tastes. It also means that FTG retailers need to be inventive too…creating new, ever more ambitious ways to attract and keep the loyalty of their customers.

It’s a challenge relished by OIUK’s Richard Thorpe. “We’re not just here to slice and pack cheese because that’s the current trend. Our aim is to help our customers develop their market.

“A huge amount of our internal resource is invested in innovation and insight. We monitor everything that’s changing. We anticipate where demand will take us next. And we work with our customers to be first to market and first with new ideas.

“That’s why cheese slices are a major focus for the business and why we keep a close eye on every tiny shift in consumer trends. For example, the vegetarian and flexitarian movements are growing at a faster rate than ever before…a section of the market that doesn’t just want a naturally healthier diet, but which places a lot of importance on real flavour too.

“This explains why varieties like our chilli cheese slices are proving popular, why the US favourite, Monterey Jack, is a big hit too, and why our naturally wood-smoked Cheddar slices have set a new benchmarks for the category.”

So, there you have it. If you think a cheese slice, is a cheese slice, is a cheese slice, it’s time to look again at what promises to be a key ingredient in your future success.

We already know that cheese offers a flavour boost to every dish in which it features. But when you add the sheer convenience and cost-saving qualities of today’s new flavour-packed natural cheese slices, you’re looking at the real game-changer. *Source: MCA If you’d like to know more about Ornua Ingredients UK, visit their website www.ornuaingredientsuk.com

www.sandwich.org.uk February 2018 71

EXHIBITIONS

Food & Drink Expo 2018:

a must-attend event

E

xhibitors showcasing healthy foods are expected to attract a huge amount of attention at Food & Drink Expo, taking place from 16-18 April at the NEC. With consumers in the UK and further afield continuing to seek out low-calorie, low-fat, free-from or sugar-free options, brands will be keen to showcase products that fit into these growing categories.

With more than 600 exhibitors in attendance – including everything from start-ups to multinational brands – buyers from across Europe will be able to touch, taste and experience all the latest products.

Among the brands exhibiting their products in April will be: Bridor,

Radnor Hills, The Real Olive Co, Folkingon Juices, Tudor Tea & Coffee, and Fruitypot.

As consumers continue to broaden their horizons, world cuisine has flourished. Be it ready meals, raw ingredients, Thai or Caribbean, impressive growth is regularly being achieved as retailers spice up their aisles, with new products, new variants and even new cuisines.

To help buyers identify unique products from around the globe, Food & Drink Expo will feature a raft of suppliers from inspirational countries. These include Irelandbased Taste Cork, a food initiative to support a sustainable local food economy; Vleems Food BV from the

72 February 2018 SANDWICH & FOOD TO GO NEWS

Netherlands, Holland’s top producer of microwaveable convenience snacks for retail; Italian dairy producer Brazzale SPA; and healthy Mediterranean snacks company Snatts, which is based in Spain.

Alongside the exhibition, Food & Drink Expo will provide a series of live seminars that will present future food and drink trends, as well as highlighting the industry’s vision for the future. The event theatre will provide visitors with the chance to join lively, topical discussions hosted by a string of high profile speakers, who will aim to send participants away with ideas to grow their businesses.

Dan Dixon, Sales Director at Food & Drink Expo, said: “Food &

EXHIBITIONS Drink Expo only comes around every two years and it presents a unique opportunity for buyers to source inspirational products. With healthy eating and varied diets becoming increasingly important, there is no better place to stay in tune with trends, while meeting peers and new suppliers from around the world.”

Food & Drink Expo is co-located with four other events – The Ingredients Show, which is new for 2018, Foodex, Farm Shop & Deli Show and National Convenience Show.

Together they will bring together 1,500-plus suppliers from across the whole food and drink supply chain, from retailers to manufacturers, making it the place to do business in the industry.

Visitors to the Farm Shop & Deli Show show will be able to source the newest and most innovative products from more than 450 companies, while hearing about the latest industry trends and from the leading figures in the UK’s artisan food and drink industry.

Speciality food remains highly popular in the UK. Demand for locally sourced and farmed food continues to grow, with Datamonitor expecting retail sales to increase from £3.6bn to £4.2bn by 2021. The 2018 edition of the Farm Shop & Deli Show will provide the perfect opportunity for visitors to stay at the forefront of this established and growing market by seeing some of the sector’s most

exciting food and drink products.

The range of exhibitors at the Farm Shop & Deli Show will cover all aspects of the speciality sector, giving farm shops, delicatessens, bakers, butchers and garden centres, the opportunity to source quality produce that will fuel growth throughout 2018.

Among the companies exhibiting their products and services in April will be: Diverse Fine Food Distribution, Rowcliffe, Cook, Global Payments, Lakeland Computers, Empire Bespoke Foods, Cotswold Fayre, Tenuta Marmorelle, Yorkshire Baker and Bonta Italia.

One of the highlights of the show will be the Farm Shop & Deli Awards.

Now entering their fifth year, they will reveal the crème de la crème of British independent retailers. A panel of judges – including food and drink broadcaster Nigel Barden, plus representatives from Neal’s Yard Dairy, Booths, Iceland Foods and British Baker – will score stores based on levels of service, innovation and community involvement in speciality retail. Category and regional winners, as well as the overall Farm Shop & Deli Retailer of the Year will be announced at Farm Shop & Deli Show on Monday, 16 April 2018.

The Farm Shop & Deli Live area will once again host an insightful and comprehensive educational programme. Visitors will benefit from live demonstrations, topical debates,

tastings and presentations given by industry leaders, who will give them inspiration for the next stage in their businesses.

Additionally, a team of professionals will judge the Britain’s Best Loaf competition, which has become the talk of the craft bakery sector since its inception. Awards will be presented to the bakers exceling in five categories – Sourdough, Wholegrain, White, Innovation and Gluten Free.

Farm Shop & Deli Show Commercial Manager, Dan Eversfield, said: “Artisan food continues to be one of the success stories of the UK food and drink industry. Farm Shop & Deli Show will showcase the very best products that our country has to offer, providing invaluable inspiration for businesses in the UK and further afield.

“British food and drink exports grew by 8.3% year-on-year to £4.9bn, with international retailers looking to take advantage of the UK’s food and drink manufacturing expertise. When you also take into account the weaker pound, products from these shores are in demand and we expect this year’s event to be a hive of acitvity with buyers joining from around the globe.”

Farm Shop & Deli Show is co-located with the UK’s largest food and drink trade event – Food & Drink Expo –National Convenience Show and Foodex, as well as the new The Ingredients Show. Together they will bring togethers

www.sandwich.org.uk February 2018 73

AROUND THE TRADE

Butt Foods wins SOHO Coffee naan contract SPECIALIST baker Butt Foods has won a contract to supply its sourdough naans to independent coffee shop chain SOHO Coffee Co. The ethical coffee shop company, which has 40 branches, has created a range of applications for the four-inch Baked Earth sourdough naans, which have just been unveiled on the group’s new menu.

Handmade in SOHO’s own kitchens using the Baked Earth naans, the menu items include chicken fajita naan, chickpea masala and paneer naan, and pulled pork and red pickles naan.

Nottingham-based Butt Foods launched the sourdough naans earlier this year in response to trends for premium and new wave Indian food dining experiences.

Following a study of the Indian restaurant sector, the firm highlighted that the sector is moving away from traditional curries into a world of new flavours, snacks and small plates, different presentation and extended meal occasions – and created a special sourdough naan which would be right for this exciting new trend.

The Baked Earth artisan sourdough recipe naan benefits from a live cultured sourdough with a long fermentation process to improve flavour and texture – creating a naan bread that’s bubbly, soft and suitable for a range of meal applications throughout the day and ideal for both the Indian restaurant world and the foodservice sector in general, with its current demand for street food-style dishes.

The company, which has been baking naan breads for more than 25 years and also produces a range of other breads, commissioned celebrity chef and former

BBC Food Personality of the Year Cyrus Todiwala OBE to develop a number of uses for the naans to illustrate the flexibility of the flat breads.

He created a range of innovative dishes for all times of the day – from breakfast and brunch through to tapas small plate dishes - for the sourdough naans.

David Williams, commercial director of family owned Butt Foods, said: “We are thrilled and proud that SOHO Coffee Co., with its tremendous reputation for serving innovative, on-trend delicious food and drink, has selected the Baked Earth

sourdough naans for its new menu.

“The dishes that have been created for the menu are exactly the type of applications we had in mind when we developed the sourdough naan – items that would be simple and convenient for chefs to create, and incredibly appealing and tasty for customers of cafés, pubs, bars, restaurants and other foodservice outlets.”

Penny Manuel, Managing Director of SOHO, said: “We love it when our suppliers develop innovative products like these – the great pairing of the sourdough texture and flavour with what we all know as traditional naan complements each other perfectly and allows us to develop an exciting range of fillings, offering our customers something deliciously different, whilst being a true reflection of SOHO’s artisan roots.”

The Baked Earth naans, which come in four-inch and six-inch sizes, are available through frozen food distributor Central Foods.

Videos of the dishes created

by Cyrus Todiwala are available in Chef’s Corner at www.buttfoods.co.uk.

Nick du Bois: ‘Confessions of a Recovering MP’ FORMER Tory MP Nick du Bois, who has helped the British Sandwich Association with lobbying on issues such as immigration, has unmasked some of the realities of being a Member of Parliament in a new book entitled ‘Confessions of a Recovering MP’.

The book, produced by Biteback Publishing, offers an insight into the life of an MP from the moment you walk for the first time through the

doors of Parliament.

“You are not a counsellor, a housing officer, benefits clerk, bank or trading standards officer, but you are often expected to provide a new home, sort out benefits, provide a loan or settle a dispute about a computer game bought for little Jimmy that doesn’t work,” says Nick.

“Then, when as a new MP, you walk through the Members Lobby

74 February 2018 SANDWICH & FOOD TO GO NEWS

filled with a vision of how you will leave your mark on this place and this nation, what you are almost certainly unaware of is that your constituents, your government, the press and the very institution of the Palace of Westminster have other plans for you.”

Nick’s book is available from Biteback Publishing for £12.99 (printed version) or £9.99 (e-version) at www.bitebackpublishing.com

SEAFOOD

20 years on over 400 fisheries engaged with the MSC THE Marine Stewardship Council (MSC) has released its 20th anniversary Annual Report showing that more than 400 fisheries, landing 14% of global marine catch by volume, are now engaged in the MSC program.

42,320 sites have MSC Chain of Custody certification and in the last financial year, consumers bought 730,860 tonnes of MSC labelled seafood, in a market worth $5.6 billion. The report also outlines the MSC’s plans for the future, including an ambitious target to engage 20% of marine catch by 2020 and a new initiative that will increase consumer awareness of the blue MSC label and add value to MSC certified sustainable fisheries.

“This high level of engagement in the MSC’s program drives real and lasting change in the way our oceans are fished and would not have been possible without the commitment and leadership of our partners, and the generosity of our funders,” said Rupert Howes, CEO of the MSC. “The MSC is determined to remain a leading catalyst for improved fisheries management, contributing to the sustainable use of our oceans and supporting food security and livelihoods in line with the UN Sustainable Development Goals,” he continued.

FISHERIES AND THE FUTURE A total of 315 fisheries are now certified in 34 countries. In the Northeast Pacific, 80% of wild catch is certified sustainable by the MSC. For key species, such as salmon, prawn, flatfish and whitefish, certification is becoming the norm with between 40 and 70% of global wild catch engaged in the program. In 2016-17, the first Finnish fishery, Baltic herring and sprat, entered the program and the first combined commercial and recreational fishery, Peel-Harvey blue swimmer crab fishery, was MSC certified. The MSC was also involved in supporting international commitments to protect arctic habitats, tuna traceability and

ocean stewardship by the world’s largest seafood producers.

More than 1,200 documented improvements have been made by certified fisheries. These have delivered more stable biomass, reduced bycatch of unwanted species and improved management through better scientific understanding. The MSC is committed to continue incentivising improvements in fisheries worldwide in order to achieve SDG 14 — to conserve and sustainably use the oceans — and to maintain the rigor and robustness of our Standard through periodic review.

“Our oceans remain under enormous pressure. While there is no silver bullet, we know that credible market-based programs like the MSC have an important role to play in the solution. Looking to the future, we are planning a significant increase in engagement with fisheries that interact with species and ecosystems currently under-represented in our program, particularly in the Global South,” explained Howes. “The MSC’s goals are to have 20% of the global wild catch engaged in the MSC program by 2020, and at least a third by 2030.

We will achieve this by working with our partners, through deeper engagement with key fisheries and by building demand for sustainable

seafood in markets that offer the biggest incentives to drive change on the water.”

RETAIL AND CONSUMER More and more businesses are signalling their commitment to sustainability by sourcing MSC certified seafood: at least 77 major retailers, 14 brands and 17 foodservice companies have made public pledges to source MSC certified seafood to date.

In recognition of 20 years of the MSC and to continue to raise public awareness and support for sustainable seafood — a key driver for change on the water — the MSC has launched a major new consumer engagement campaign, rolling out in 21 countries from September 2017 through to April 2018.

“Independent research shows us that consumers prioritise sustainability when it comes to buying fish, more so than in other food categories.

But good intentions are not enough.

Cooking seafood is exciting and we want to inspire consumers to think about how their food is caught and about how the MSC blue label helps ensure it will be there for generations to come,” explained Richard Stobart, MSC’s Head of Marketing.

www.sandwich.org.uk February 2018 75

ng i t i exc ge d an n ran w Ne froze

Luxury hand crafted frozen

A new and exciting range of Luxury Sushi products, beautifully hand crafted using authentic Japanese recipes.

The range includes Doughnuts, Nigiris, California Pinwheels, Makis, Cones, Burgers, Sandwiches, Sweet desserts and Gunkans. See overleaf for full product details and pack sizes available.

• Frozen Premium Quality • Simply Defrost and Serve • Exciting and innovative range

• Healthy & Tasty • Portion control – convenient pack sizes • Competitive pricing

Luxury hand crafted frozen

Sushi California & Maki Roll 200g each, 2 per pack Case 18 x 400g

Sushi Pizza 265g, Diameter 20.5cm Case 12 x 265g

Sushi Mix 20 PCs including sauces & chopsticks Case 12 x 375g

Sushi Vegetable California & Maki 18g each, 45 per pack Case 12 x 810g

Sushi Maki Set 12g each, 35 per pack Case 12 x 420g

Sushi California Set 25g each, 20 per pack Case 12 x 500g

Sushi Cones 40g each, 12 per pack Case 12 x 480g

Sushi Sweet Dessert 12g each, 15 per pack Case 12 x 180g

Sushi Gunkan Set 28g each, 15 per pack Case 12 x 420g

Sushi Doughnuts 70g each, 6 per pack Case 12 x 420g

Sushi Sandwich 52g each, 6 per pack Case 12 x 312g

Foodservice Sushi Burger 52-55g each, 4 per pack Case 12 x 210g

Foodservice

For further details please contact us at: SCO-FRO GROUP LTD 229 St Vincent Street, Glasgow G2 5QY, Scotland, UK T: +44 (0)141 223 7711 F: +44 (0)141 221 4701 E: seafood@scofro.com www.scofro.com

SEAFOOD

MSC adopts new requirement for the assessment of fisheries T he Marine Stewardship Council (MSC) is to further strengthen its ability to catalyse improvements in global fisheries by requiring all fishing activities on a target stock on a single trip to be certified against the MSC’s Standard for sustainable fishing.

The decision was reached following an extensive, public consultation involving more than 50 interest groups from NGOs to the fishing and commercial sectors, and concluded with a review in December 2017 by the MSC’s Technical Advisory Board. The Technical Advisory Board comprises 15 experts in the field of marine science and supply chains, and it provided its formal recommendation to the MSC Board based on a scientific and technical analysis of the issue and the information and feedback provided in consultation responses.

The MSC Fisheries Standard - initially developed in 1997 in consultation with 300 organisations and individuals around the world including NGOs, governments and scientists - has allowed a fishery to define the target stock, management area, fishing gear and vessels - known as the Unit of Assessment (UoA).

In early 2017, the MSC initiated a review of its UoA requirements in response to concerns that the current rule allows a vessel to catch fish from the same stock using both certified and uncertified fishing gear or catch methods on a single trip. Under the new requirements this will not be possible; certified seafood will only enter MSC certified supply chains if it comes from fishing trips on which all activities on the

target stock are certified.

“The MSC welcomes constructive stakeholder engagement and dialogue and I wish to thank the many individuals and organisations who engaged in the consultation and helped deliver this strong outcome in support of sustainability and the MSC program,” said Dr David Agnew, MSC’s Science and Standards Director. “We have run

a rigorous, objective and transparent process for developing, and ultimately adopting, these new rules. Third-party scrutiny and stakeholder engagement are central to the MSC’s values and our commitment to respond to the constantly evolving field of fisheries science and management. By honouring this commitment, we can maintain our world-leading standards.”

Catalysing change through current and new requirements

THE MSC has been effective in incentivising certified fisheries to enter other gears, stocks or areas for assessment, or other fleets and fisheries to enter assessment. For example, in 2011 the Scottish whitefish fleet achieved MSC certification for haddock. Once the fleet saw the benefits, they obtained certification for coley (saithe) two years later, and subsequently the iconic North Sea cod last year. The MSC refers to this mechanism for incentivising successive fisheries to demonstrate their sustainability as its “theory of change”.

The MSC will continue and deepen its research into its theory of change, and monitor the effectiveness of the new changes to requirements on unit of assessment.

“The MSC, through the leadership of our engaged partners,

78 February 2018 SANDWICH & FOOD TO GO NEWS

is catalysing improvement in how our oceans are fished and managed,” said Rupert Howes, MSC CEO. “20 years since the creation of the MSC, certified fisheries today account for 12% of global marine catch.

From improving harvest strategies to taking action to reduce impacts on other species, MSC certified fisheries are developing sciencebased solutions to the challenges of sustainable management. There is a strong evidence base that MSC’s “theory of change” works, and this decision will incentivise further engagement in the program.

The commitment that certified fisheries make to sustainability, and ongoing efforts to improve their performance, is making a real and lasting difference to the health of the world’s fish stocks and marine ecosystems.”

M A R T I N M AT H E W & C O

RIVERDENE POLE AND LINE TUNA POLE AND LINE QUALITY Pole and Line fishing helps to stop overfishing for tuna. The tuna species have been under pressure as nets are catching them faster than nature can replenish them. This is also a dolphin, shark and whale friendly way of fishing. This method helps to create jobs for local fisherman and in our opinion tastes better!

Please contact sales@martinmathew.co.uk for more information

Tel: 01992 641641 Email: sales@martinmathew.co.uk www.martinmathew.co.uk

DELIVERING CUTTING EDGE

SEAFOOD PROCESSING SOLUTIONS

DICED SALMON

MINCED SHRIMP

SAUCES

DICED SURIMI

SQUID STRIPS

Rely on Urschel to deliver targeted solutions for all of your seafood reductions.

From slicing, dicing, or granulating to milling and pureeing, Urschel cutting machinery provides precision, high capacity outputs to produce optimal, ideal end-products.

Turn to Urschel to provide you with these and other cutting edge solutions.

Set-up a free test-cut of your product: ® URSCHEL INTERNATIONAL ® Urschel & The Global Leader in Food Cutting Technology are registered trademarks of Urschel Laboratories, LTD. Inc. U.S.A.

The Global Leader in Food Cutting Technology

international@urschel.com • www.urschel.com

® Urschel, Urschel logo symbol, and The Global Leader in Food Cutting Technology are registered trademarks of Urschel Laboratories, Inc. U.S.A.

1816UKSeafoodSauces184x130_SandFdToGo.indd 1

1/15/18 3:25 PM

To advertise call Paul Steer on 01291 636342 February 2018 79

Classifieds Sandwich Slicer - DSS-250/1

VSM-180

•

Vertical slicing machine to slice filled sandwiches into triangular portions.

•

With the standard machine up to 1200 sandwiches can be cut per hour. For higher hourly output the slicer is also deliverable with more than one cutting line.

Vertical Slicer VSM-180 effective • hygienic • robust • •

Vertical cutting machine with patented and reliable KR cutting system for a perfect cutting result.

DSS-250/1

Cutting speed is adjustable from 4 metres per minute to 10 metres per minute

INTERBAKE LTD.

UNIT 2, BRIDGE MILLS, ROCHDALE ROAD, EDENFIELD, RAMSBOTTOM, BURY BL0 0RE Tel: 01706 82 5596 / 07710 723901

80 February 2018 SANDWICH & FOOD TO GO NEWS

Email: triple.d@zen.co.uk

Classifieds Save money and time

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

Tel: 01603 721804 and www.fda-packaging.com

International Sandwich Manufacturers

Reach thousands of potential customers from as little as £60 Paul Steer

01291 636342

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: Georg Buhrkohl 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

email: paul@jandmgroup.co.uk www.sandwich.org.uk February 2018 81

BSA Product Index ADVISORY & CONSULTANCY SERVICES

Yoghurt FJ Need (Foods) Ltd. Freshfayre Futura Foods UK Ltd.

Bespoke Software Datatherapy Ltd. Papaya Ltd.

Sour Cream Freshfayre The FoodFellas

Business Systems Datatherapy Ltd. Tasty Apps

CLEANING MATERIALS Bunzl Catering Supplies

Accountancy KPMG

E Commerce Datatherapy Ltd. Factory Grote Company Food Attraction Ltd. FSC Millitec Food Systems Ltd. Zafron Foods Ltd. Food Safety ALS Food & Pharmaceutical Food Industry Green Gourmet Nutrition and Allergens Nutritics Retail Food Attraction Ltd. 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 Food Attraction Ltd. Freshfayre Mission Foods BREAD & ROLLS Fresh Jacksons Bakery

Speciality Food Attraction Ltd. Jacksons Bakery Mission Foods New York Bakery Co. The FoodFellas Bread Making Ingredients Beacon Foods Caterers Choice Ltd. Harvey & Brockless Rank Hovis BUTTER & SPREADS

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.

Butter Freshfayre Southover Food Company Ltd. The FoodFellas

Dressings Blenders Fromageries Bel Pauwels UK

Spreads Freshfayre Fromageries Bel Harvey & Brockless

Spreads Blenders Pauwels UK

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

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. Shop Fittings Eden UK Ltd. FISH PRODUCTS Crayfish Freshfayre Royal Greenland 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.

82 February 2018 SANDWICH & FOOD TO GO NEWS

Salmon Caterers Choice Freshfayre Leathams Southover Food Company Ltd. The FoodFellas Vestey Foods UK Seafood/Shellfish Products H Smith Food Group plc Royal Greenland Ltd. The FoodFellas Tuna Caterers Choice Freshfayre H Smith Food Group plc Moy Park Ltd. Southover Food Company Ltd. Vestey Foods UK Zafron Foods Ltd. FRUIT

Duck 2 Sisters Food Group CP Foods UK Ltd. Freshfayre H Smith Food Group plc Sam Browne Foods Vestey Foods UK Ham Freshfayre JDM Quality Meats Ltd. Leathams 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

Canned Fruit Caterers Choice Ltd.

Marinated Meats Food Network

General Beacon Foods The Ingredients Factory

Meatballs Glendale Foods Snowbird foods Zwanenberg Food UK Ltd.

Guacamole Leathams The FoodFellas Pineapple Beacon Foods Caterers Choice Freshcut Foods Ltd 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 JDM Quality Meats Ltd. Leathams Moy Park Ltd. Smithfield Foods Ltd. Vestey Foods UK Beef Freshfayre Glendale Foods H Smith Food Group plc JDM Quality Meats Ltd. 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 JDM Quality Meats Ltd. Leathams Moy Park Ltd. Sam Browne Foods Seara Meats BV Smithfield Foods Ltd. Southover Food Company Ltd. The FoodFellas Vestey Foods UK Zwanenberg Food UK Ltd Continental Freshfayre Leathams Southover Food Company Ltd.

Pork Dawn Farms UK Freshfayre Glendale Foods H Smith Food Group plc JDM Quality Meats Ltd. 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 JDM Quality Meats Ltd. Kookaburra Leathams Moy Park Ltd. Sam Browne Foods Smithfield Foods Ltd. Southover Food Company Vestey Foods UK OILS Freshfayre 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.

BSA Manufacturers & Distributors Sandwich Packs Colpac Ltd. Coveris Flexibles (St Neots) UK Ltd. RAP Ltd. Tri-Star Packaging Supplies Ltd. PASTA Caterers Choice Ltd. Freshcut Foods Ltd Freshfayre Leathams 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 Agrial Fresh Produce Ltd. Florette UK & Ireland Freshcut Foods Ltd. Freshfayre Salad (prepared) Agrial Fresh Produce Ltd. Florette UK & Ireland Freshcut Foods Ltd Southover Food Company Ltd Sundried Tomatoes Beacon Foods Caterers Choice Ltd. Freshfayre Leathams Plc Martin Matthew & Co Ltd. Sweetcorn Beacon Foods Caterers Choice Freshfayre Tomatoes Beacon Foods Caterers Choice Freshfayre

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 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

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

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

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

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: Kate Redden Tel: 01664 484400 Fax: 01664 484401 kate.redden@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 REAL WRAP COMPANY LTD. Unit Haslemere Industrial Estate,Avonmouth, Bristol BS11 9TP Contact: Jason Howell Tel: 0117 3295020 jason@realwrap.co.uk www.realwrap.co.uk

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

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 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 February 2018 83

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

AGRIAL FRESH PRODUCE LTD. Unit 5 Walthew House Lane, Martland Park Industrial Estate, Wigan WN5 0LB Contact: Emma Hesketh Tel: 01942 219942 emma.hesketh@myfreshprepared.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: Anna Brown Tel: 01432 362423 Fax: 01432 362482 Anna_Brown01@cargill.com www.cargill.co.uk

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

www.myfreshprepared.co.uk

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.uk www.bradburyscheese.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

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

EDEN UK LTD. 2-20 Booth Drive, Park Farm Estate, Wellingborough, Northamptonshire NN8 6GR Contact: Russ Skinner Tel: 01933 401555 russ.skinner@eden-uk.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

84 February 2018 SANDWICH & FOOD TO GO NEWS

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

FOOD ATTRACTION LTD. Langham Court, 21 Langham Road, Leicester LE4 9WF Contact: Jake Karia Tel: 0116 2744066 Fax: 2765775 jake@foodattraction.com www.jakeandnayns.com

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

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

BSA Suppliers Index 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 JDM QUALITY FOODS LTD. Unit 5 Lodge Bank Estate, Crown Lane, Horwich, Bolton BL6 5HY Contact: Alan McTighe Tel: 01204 699927 Fax: 01204 469958 alan@jdmfoods.co.uk www.jandmfoods.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 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 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

SUPPLIERS

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: Emma Hallam Tel: +44 (0) 28 3835 2233 Emma.Hallam@moypark.com www.moypark.com

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 NORSELAND LTD. Somerton Road, Ilchester, Somerset BA22 8JL Contact: Millie Deane Tel: 01935 842800 Fax: 01935 842801 cdeane@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: Andrew Breeze Tel: 0208 818 7617 Fax: 0203 187 0071 andrew.breeze@pauwels-sauces.com www.pauwel-sauces.com 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

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 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

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 SEARA MEATS BV 2nd Floor, Building 1, Imperial Place, Maxwell Road, Borehamwood WD6 1JN Contact: Valeri Zhekov Tel: 0044 2035358857 valeri.zhekov@seara.com.br www.seara.com.br

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

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

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

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

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.

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

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 2018 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) VICE - CHAIRMAN Camilla Deane (Norseland) supplier THE COMMITTEE Mark Jones (The Food Fellas) - supplier Andrew Hesketh (Greggs) – retail baker Jess Almond, (Marks & Spencer) - multiple retailer Georg Buhrkohl (Subway) – sandwich bar chain

C

Upholding quality standards in sandwich making and retailing

Peter Mayley (La Baguetterie) – independent sandwich bar

Our aims

Neil Wood (Woods) – foodservice operator

the primary aims of the British Sandwich

Kate Redden(Ginsters) – van sales Sohel Patel (Halal Kitchen) – producer

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

Victoria Green (Waitrose) – multiple retailer

▲ To encourage excellence and innovation in sandwich making.

Mark Arnold (Street Eats) - producer

▲ To promote the consumption of sandwiches.

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

SECRETARIAT Jim Winship – Director Gethin Evans – PR Manager

represent the views of the industry.

www.sandwich.org.uk 86 February 2018 SANDWICH & FOOD TO GO NEWS

M

Y

CM

MY

CY

CMY

K

Containing a high % of real fresh vegetables

Your Dutch Centre of Excellence Bakery for Tortillas & Wraps : Durum Company

C

M

Y

CM

MY

CY

MY

K

Many product innovations available :

High Protein Wraps and a lot more to come !

Please do challenge us to innovate your product !

We are well familiair with your specific product requirement :

Available as :

- frozen - optimal shelf life (without preservatives) - low moisture absorption from filling - ambient (with preservatives) - not breaking Can be supplied in various forms.

Containing a high % of real fresh vegetables

Please contact us at : +31 75 640 82 55 and ask for Hans or Mustafa! www.durumcompany.com Info@DurumCompany.com