Sandwich & Food to Go News - Issue 178

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Sandwich food to go news INTERNATIONAL


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CONTENTS EDITOR SIMON AMBROSE t: 01291 636343 e: NEWS FOCUS Page 14 - Patrick Coveney, Greencore’s CEO, was both optimistic about a post-Brexit future and prospects for food to go, at the recent IGD Food To Go Conference. Simon Ambrose was in the audience PROFILE Page 18 - Flipside, a new plant-based grab and go concept, which aims to appeal to all the day-parts, has opened in London. Simon Ambrose paid a call Page 26 - Julian Metcalfe, Pret A Manger’s co-founder and also founder of Itsu, was the star turn at the lunch! show this year – after 11 years of trying by the organisers! Modestly, he spent a great deal of time praising “remarkable” staff, but also shared his thoughts on food, loyalty, Brexit and even nonretirement

ADVERTISING PAUL STEER t: 01291 636342 e:

SUBSCRIPTIONS t: 01291 636335

HEALTH Page 30 - Customer perceptions of Greggs have changed massively in the last five years, going from ‘greasy bakery’ to having much stronger health credentials, spearheaded by the launch of its Balanced Choice range in 2014. Head of Category David Ross explained all at the recent lunch! show FOCUS Jiffy Trucks Page 16 - Jiffy Trucks now has a further model in its portfolio: the Fiat Professional with its Doblo 1.6 105bhp Platform cab. Christmas sandwiches Page 62 - As the cuckoo is held to be the first harbinger of spring, Christmas sandwiches now signal the impending yuletide for many, often making an appearance before shop festive decorations. Vegan was big in 2017, so what’s new this Christmas?

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



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Food to go set to grow at twice the rate of overall grocery retail THE UK’s food to go sector is set to grow at twice the rate of overall grocery retail, with IGD predicting the channel to grow to £22.8bn by 2023, up from £17.8bn in 2018. IGD’s food-to-go research splits the market into five segments, with the organisation’s latest forecasts suggesting food-to-go specialists will experience the fastest growth. Increasing fusion between the different segments within the market is also anticipated as businesses look to extend their core capability into new areas. Gavin Rothwell, Head of Food-to-Go at IGD, says: “The food-to-go market remains a strong growth opportunity that continues to provide a great source of inspiration and innovation. “We’re forecasting solid growth across each of the five segments, but this will become harder to come by for operators, retailers and suppliers amid an increasingly competitive landscape. But while growth will slow, we’re expecting it to remain strong as more consumers buy food-to-go more often and as more operators target different types of locations and missions.” INCREASING BLURRING BETWEEN THE DIFFERENT SEGMENTS “As more business look to extend their food-to-go capability, retailers and foodto-go operators alike will look to add new capabilities to meet more missions. Specifically, food-to-go specialists as diverse as Greggs and Coco di Mama have been bolstering their coffee credentials, while convenience stores, among the most notable this year being EAT17 and the Coop, have focused

on enhancing the range of food-to-go options on offer to meet more missions more effectively.” PARTNERSHIPS “Across food-to-go, collaboration between partners with the same values and mutually beneficial propositions, have been in the ascendance. Crussh and Sainsbury’s, M&S and Wasabi are two high profile collaborations, but there are already many more underway and we expect significant development here. Larger retail stores undergoing remodelling in particular offer some great opportunities for collaborations between retailers and food-to-go partners. “The best food-to-go operators are highly attuned to the wider mindset of

their shoppers. They have responded to shape their wider propositions accordingly. Increasingly this will become expected by food-to-go consumers, and those that don’t keep up will stand out. “While online ordering and delivery is one aspect of this, perhaps in its current form the online opportunity will only be transformational for a select few. More widely however, getting into new, different types of locations, including forecourts and other travel locations, is likely to be an increasingly significant route to growth for a growing number of players in food-to-go. Across a variety of missions, locations and segments, the food-to-go market remains worthy of considerable focus and attention for those looking to grow food and drink businesses over the next five years.”

BSA calls for urgent response to calorie labelling consultation JIM Winship, British Sandwich & Food To Go Association Director, has called for businesses to respond to the Government’s consultation on mandatory calorie labelling for foodservice businesses and explain the complications, as a matter of urgency.

“The Government is undertaking a consultation on mandatory calorie labelling for foodservice businesses (including sandwich bars, pizza delivery, cafes etc.), which is totally impractical for such businesses. “As part of lobbying on this we need as many businesses as possible

to respond to the consultation and explain the complications as a matter of urgency.” The consultation is at ps:// mandating-calorie-labelling/ The closing date is 7th December. November 2018 5


Samworth targets uni’s and hospitals with new Honest Crust sandwich range Samworth Brothers has launched an innovative new food-to-go brand Honest Crust, partnered with Coveris and FareShare SAMWORTH Brothers has launched Honest Crust, a range of 45 freshlymade food-to-go products, targeting Honest Crust food at hospitals and universities nationwide. It covers sandwiches, wraps, salads, toasties and paninis, as well as seasonal specials and limited editions. Matching consumer needs, the range includes vegetarian, vegan and gluten free options, and 50% of the products are under 400 calories. Honest Crust is also said to be first to market with sandwich and wrap boxes, which are fully recyclable and use zero plastic. Honest Crust is donating £50,000 to FareShare over the next 12 months, which will enable FareShare to redistribute 200,000 meals to vulnerable people across the UK. Honest Crust will also run a wide range of campaigns focused on encouraging consumers to give their time by volunteering, fundraising or simply sharing the work FareShare do through social media. Alastair Johns, Brand Development Manager from Honest Crust, said: “Samworth Brothers has been supplying FareShare with excess product from manufacture for several years, but we thought there was more we could do to support such a great cause. We’re excited about the launch of the brand and working closely with the FareShare team.” Samworth Brothers’ partnered with Coveris to launch the plastic-free foodto-go packaging, with a shared goal to improve sustainability and minimise food waste. It has been created as part of Coveris’ Pack Positive commitment to improving resource efficiency, recyclability and food waste reduction, aligned with UK Plastics Pact and Courtauld 2025 targets.

Delivering a 100% sustainably sourced, renewable pack format, Coveris’ Pack Positive plastic-free sandwich packaging replaces traditional OPP plastic with Natureflex cellulose film derived from FSC/PEFC sources. Plastic-free skillets provide like-forlike presentation, protection and shelflife benefits as those manufactured using OPP. Coveris’ plastic-free, cellulose sandwich packaging is compatible with its scientifically developed Freshlife technology which maintains shelf-life and freshness for longer, helping to reduce food waste. Providing a solution to the limitations of current food on the move waste and recycling streams, plastic-free skillets are recyclable where facilities exist or break down significantly quicker in landfill than OPP alternatives thanks to the use of EN13432 certified compostable cellulose film. Alastair Johns, Brand Development Manager at Samworth Brothers, added: “We’re delighted to be first to market with Coveris’ Pack Positive plastic-free sandwich packaging and have already received lots of positive comments from our customers and consumers. “A key pillar within the Honest Crust brand is to ensure we’re always conscious of the environment in which we operate and packaging is very much a key focus area for us.” Coveris’ Food-to-go Sales Director, Michael Conway commented: “Coveris is extremely proud to work with an environmentally forward thinking and innovative brand such as Honest

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Crust to deliver the first solution of its kind within the UK market. We are committed to delivering sustainable and environmentally responsible packaging for the food-to-go sector and look forward to continuing to support Honest Crust, as well as other strategic partners within the market to launch further packaging solutions which support a circular and sustainable economy.” Gary Rehwinkel, President at Coveris UK, added: “Pack Positive, Coveris’ sustainability strategy is embedded in our innovation and development process as a multi-format manufacturer, enabling us to deliver optimal formats to minimise packaging impact and food waste across the FMCG sector. This is another excellent example of collaborative, sustainable progress.” Coveris continues to focus on sustainable food-to-go formats and innovations and has recently revealed RecyclaPEel made from fully recyclable materials, a hybrid cup delivering a 70% reduction in plastic and a Rightweight range engineered to deliver like-for-like protection and freshness benefits, with an overall weight reduction of 10%





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RAP launches “significant” range made entirely from plant waste SANDWICH packaging designer and manufacturer RAP has launched a new range produced entirely from agricultural waste. Precious Planet FoodService, which is 100% compostable and produced from leaves and stems left behind from harvest, is of “significant importance”, the company says, and further underlines its unequivocal commitment to removing avoidable plastics from its food-to-go packaging range. Graham Williams, CEO, said: “While the launch of this new range signals a pivotal moment for us, it’s also part of a long journey we embark upon. “We take sustainability extremely seriously. We appointed Paola Carceles as our head of sustainability last year and the Precious Planet FoodService range isn’t just another packaging product,

it’s a whole new brand, - one that will help pave the way for further developments to meet the needs of both the retailer and the ever-more demanding, environmentally-conscious consumer. “The board used can be recycled up to seven times,

which offers a true, closed loop solution, diverting waste from landfill and more crucially our oceans – a subject too often talked about but which we have actually delivered.” The range lands on the back of RAP’s nomination

in Packaging Europe’s “Sustainability Awards 2018”, for its AgriRAP sandwich wedge, another product that is fully bio-based, home compostable and widely recyclable, providing an environmental saving of 47% compared to FSC paper, and 29% compared to recycled paper. Likewise, the Precious Planet FoodService range is produced from wood fibres, and the cellulose film lining is certified to both the Forestry Stewardship Council and the Programme for the Endorsement for Forestry Certification standards. Williams added: “We exist at a critical time in the future of our planet and it’s up to all stakeholders, from consumers through to designers, manufacturers and politicians, to drive forward each and every opportunity to make a difference.”

ABOKADO PROFITS UP BY 24% ABOKADO has announced their financial results for the year ending 31st March 2018 with a record profit of £726k, up 24% on last year and with site EBITDA increasing to £1.7m. This has been achieved despite the well-publicised difficulties faced by the restaurant sector including unprecedented cost pressures, weak consumer sentiment and over-supply. Abokado’s Founder and CEO Mark Lilley said: “I’m pleased with this set of results which have been achieved in the toughest market conditions we’ve experienced since we started Abokado. Our formula is simple. Everything we do revolves around bringing Londoners the freshest & healthiest options for breakfast and lunch, and it’s great to be getting a resounding thumbs up from our customers.”

Trading since the year end has strengthened further with 6% growth in like for like sales in the year to date. Lilley continued: “Our current year sales growth is particularly pleasing as this comes entirely from in-store sales. Delivery still represents a tiny proportion of Abokado’s sales but with the delivery market established and fast growing and with a menu that lends itself extremely well to delivery, we’re excited about the growth opportunity this presents over the coming years.” The healthy eating brand, with 23 stores across the city selling sushi, salads, hot pots, bagel breakfasts and crafted coffee also announced the planned opening of its 24th site in Hammersmith in November 2018. Further sites are under offer and will be announced in due

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course as management capitalises on opportunities within a weakening property market. The company also announced several key new hires over the past year, underlying its commitment to growth. Mark Lilley added: “Our management and leadership team is now the strongest we’ve enjoyed. The new skills these individuals bring are enabling us to enhance the Abokado customer experience further, attracting new customers and increasing brand loyalty amongst our existing market. I would like to thank both our leadership team and the entire Abokado family, who have worked tirelessly to deliver these solid results and to cement Abokado’s position as London’s leading healthy grab and go brand.”

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The next few years promise continued growth of Food to Go. Currently standing at £17.4 billion, the sector is expected to grow to £23.5 billion by 2022 - an increase of over 35%, against a backdrop of zero food inflation. Such success brings its own in-store headaches. One that’s detested by store managers and customers alike is half-empty, messy, poorly replenished Food to Go displays. How can stores keep their displays replenished, well-stocked and looking good, especially at lunch-time rush hour? The answer? Tip2Sell - the new sandwich and Food to Go merchandising solution from Retail Space Solutions. a typical busy lunchtime at your local food-to-go store

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What is Tip2Sell? Improved accessibility - shelf-stacking is easier at both high It’s a new, front facing, gravity-fed solution for Food to Go and low levels than with standard shelving. displays, particularly triangle pre-packed sandwiches. Perfect visual management - the last product is always at the Like all the best ideas, it’s simple using just Gravity! front. No more peering and reaching to the back - for both The sandwiches are always on staff and customers. show - with the marketing No more untidy displays, often caused by shopper Tip2Sell has shown us message on the long side, front rummaging double digit growth in the facing. Even with just one Helps POG compliance - Planogram trial store – we expect to roll sandwich left, the display still looks compliance now made easier than ever it out to all our Food to Go smart, tidy and compelling – a Improved dividers - they’re easy to pick and sites. Jim Clifton, – Iceland permanent ‘wall of Sandwiches’. place with just one hand - and need no rear Versatile - Tip2Sell was designed with triangular sandwich registration, so misalignment of product channels is avoided. packages but works beautifully with most Food to Go products Enhanced illumination - the system allows uniform lighting including Wraps, Boxed Salads, Bagged Sandwiches, Sushi throughout the bay, virtually eliminating shadows and partially and Sales Ready Packaging! lit products. First in First Out - the integrity of FIFO is maintained. The Air curtain compatible - Tip2Sell works in conjunction with air packets display in the same order that they’re stacked. curtains to maintain the fridge temperature evenly. Resource saving efficiency - To stack a standard metre run See for yourself, at no risk! – we often offer a free in-store trial to prove the advantages of the system. with Tip2Sell takes up to 20% less time than on standard shelving.

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Greencore sells US business GREENCORE is abandoning its efforts to build a US business to concentrate on UK sales, just two years after an expansion push, in what amounts to an surprising change of strategy for the company. The group is selling its Peacock Foods US business for $1.1 billion to Hearthside, an Illinois based contract manufacturer. The move has come two years after Greencore acquired Peacock for $747.5 million in a bid to transform the US wing. The transaction returns the business to its previous owner, Charlesbank Capital Partners, a privateequity company that bought Hearthside in May along with a Swiss partner. “We are leaving because we got a really strong - I would say unique - offer for our business,” Chief Executive Patrick Coveney told Reuters. “We received an unsolicited bid in late August which valued the business very strongly and we thought it was in the interest of shareholders to crystalise that value now rather than to deliver it over the next number of years.” The group’s U.S. business produces sandwiches, salads, sushi and deserts for customers including Starbucks and the 7-Eleven convenience store. Peacock produces frozen breakfast sandwiches, snack kits for children and salad packs, among other items. Earlier this year, Greencore said it would miss earnings expectations as it moved to reshape its U.S. business, sending

its shares plunging by 25 percent. Patrick Coveney had planned to spend half his time in the U.S. to tackle the problems. Challenges were already being anticipated at the time of the Peacock acquisition. In the interim results announcement for the 26 weeks ended 30 March 2018, strong volume growth and good operational performance in the former Peacock Foods business was more than offset by the volume declines in the original Greencore US business, increased operating losses in its Rhode Island facility (before it ceased operations on 25 March 2018) and increased overheads as the Group invested for growth. At that point, Greencore said it would take a charge of £3m ($3.9 million) to cover costs, including those linked to halting fresh production at its Rhode Island facility from March 25.

Greencore’s pre-tax profits plunged 74% to £12.4 million in the year to September 2017. The firm put the dramatic drop in profits down to

a costly software project in the UK which had to be abandoned and costs associated with wrapping up its English-based desserts facilities.

GREENCORE IN THE US The Group entered the US market through the acquisition of a convenience foods business in 2008, and subsequently expanded the US Business through a series of organic business wins, acquisitions and investment in new green field sites, primarily focused on assembling and distributing short shelf-life products such as sandwiches to leading convenience store and food service customers. In December 2016 the Group acquired Peacock Foods. The acquisition transformed the Group’s market and channel position in the US and created a growth platform of greater scale with a well-invested network of production facilities, an established customer base, and the potential to support growth in value added, assembly-led, convenience food manufacturing with existing and new customers across the US.

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Following the integration of Peacock Foods with the Group’s pre-existing US business, the strategy for Greencore US was to leverage its fresh, frozen and ambient manufacturing capabilities to expand and extend the pipeline of commercial opportunities with existing and new customers, particularly in the consumer packaged goods channel. Greencore US operated in a large market supported by strong underlying growth trends, in particular the structural growth in food industry outsourcing. The trend towards outsourced manufacturing in the US food industry is driven by several factors, including an objective to effectively supply food products for more complex and rapidly changing consumer preferences and channels, and to sustain operational cost efficiency.


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NEWS Ginsters unveils a new look for its sandwich range GINSTERS has unveiled a new design for its sandwich range inspired by food-to-go trends. The design features hand drawn illustrations and traditional wood carving artwork that “celebrate heritage, craft and dedication”. Packs also feature a larger windowpane and labelling that supports the brand’s “commitment to using British farmed meat and cheese, and the brand’s continuing support of British farmers”. The new design is featured across the entire range, including Ginsters Chicken, Bacon & Stuffing sandwich, Ginsters Just Ham sandwich and Ginsters Just Cheese sandwich. Two new submarine rolls have also been added to the portfolio – Chicken & Bacon and Ham & Cheese – which retail at £3.29. Ginsters managing director Kieran Hemsworth said: “As category leaders, we are committed to developing innovative products that are distinctive in design and flavour and hero British ingredients. “It is not just our products that are dressed in our fresh livery; our fleet of delivery lorries will be showcasing the Ginsters new look to consumers across the nation.”

Greencore Scoops IGD Award for Learning and Development GREENCORE has won the prestigious IGD Award for Learning and Development, sponsored by Sainsbury’s. The company received the industry accolade for its Line Manager Framework – Grow With Greencore initiative, which marked the move from traditional methods to a flexible culture where learning on-the-go and from peer-to-peer is the norm. More than 600 senior executives gathered at the IGD Awards to raise a toast to the food and industry’s achievements over the last 12 months. Stuart Comer, Head of Group Technical & Digital Learning at Sainsbury’s, said: “Greencore has clearly demonstrated how investing in L&D can not only provide a game changing shift in line manager’s capability, but can also impact wider business strategic development. Their approach was immersive, collaborative and innovative. Their new programme utilised the latest learning methodology and thinking, and presented learners with engaging, cutting-edge tools and resources that encouraged a community-led approach to learning and cultural change.” Nick Downing, Commercial

Veggie Pret Shop opens in Manchester PRET A Manger opened the doors to its first Veggie Pret shop in Manchester last month (the first outside of London) following customer requests on social media asking the company to open Veggie Prets in more cities. The fourth Veggie Pret shop opened on Deansgate with a new menu (which launched in Veggie Pret shops in London at the same time), combining veggie classics with new dishes, such as Pret’s Butternut & Cauliflower

Gratin and a Spicy Halloumi & Peppers Toasted Baguette. Hannah Dolan, Head of Food Development at Pret, commented: “When we asked customers on social media where they’d like to see the next Veggie Pret, Manchester was the top request. “Veggie Pret is still growing and the future is looking as green as ever. We want customers to keep telling us what they think – and where they’d like to see Veggie Pret next.”

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Director at IGD, said: “Since 1991 the IGD awards have celebrated the achievements of over 540 winners across the food and grocery industry. Every year the entries somehow manage to top the last, with this year being no exception, raising the bar even higher. Yet again we received a very large number of entries from companies of all sizes, demonstrating the innovative, high-quality work taking place across our industry. “Our industry had faced some challenging times over the last 12 months, yet continues to impress us all with its determination and innovative ways to continue surprising and delighting shoppers. Congratulations to all our winners and finalists.” ABOUT THE IGD AWARDS The winners of the IGD Awards were selected by a panel of industry experts, including representatives from IGD and companies from across the food and grocery supply chain. IGD is a research and training charity which sits at the heart of the food and grocery industry. It has a trading subsidiary that provides commercial services. The profits from these commercial services fund the charity.


100% RECYCLED PET MATERIAL Faerch Plast UK Ltd is delighted to announce its launch of 100% recycled PET material into their Food to Go product range. From 1st January 2019, Faerch will be able to offer a material which is made from 100% recycled PET, thereby reducing the need to use virgin materials. This combined with the recently announced acquisition of the 4PET Group, Faerch have succeeded in truly closing the loop on PET trays. Faerch has become an integrated recycler of post-consumer food trays, which is great news for customers, consumers and society as a whole. For more information please contact your Account Manager or email, alternatively contact the Customer Service team on 01353 740990.




packaging that cares |


Greencore is now 100% focused,

says CEO Patrick Coveney Patrick Coveney, Greencore’s CEO, was both optimistic about a post-Brexit future and prospects for food to go, at the recent IGD Food To Go Conference. Simon Ambrose was in the audience


atrick Coveney’s gig as keynote speaker at the recent IGD Food To Go Conference must have come as a welcome relief after the extraordinary general meeting of the previous day. A number of Greencore shareholders had questioned company strategy after the recent and somewhat unexpected sale of its US business, something of an unusual event after the consistent growth and sure course of the company in recent years. The deal was agreed, of course, but as the Irish Times put it afterwards: “Undoubtedly the company’s problems in the US, which

14 November 2018 SANDWICH & FOOD TO GO NEWS

triggered a profit warning in March, its first in 10 years, and a subsequent slump in its shares, have tempered ambitions somewhat and prompted a certain degree of soul-searching.” But if Mr Coveney felt a little subdued at the London event –one newspaper even asked if he should step down – he certainly didn’t show it! In fact, the only reference to the US sale was short and sweet, spinning it as a virtual positive. “We got this spectacular offer for the US business in August and although it hadn’t been on plan, we decided to take that, and we got about $1.1billion for it,” he said. “That means that Greencore is now 100% focused and, within that, 70% focused on food to go.” So, the big question is what next? At the EGM he seemed to rule out expanding the business through acquisitions in the near term at least. “Clearly what we’re not going to do is to be bounced into doing things by virtue of the fact that we have more resources.” But at the Food To Conference there may have been some hints at future changes for Greencore, as well as the industry as a whole? “Change is already visible across the retail landscape and we are already seeing a convergence of retail and wholesale and convergence within retail – for instance the proposed Sainsbury and Asda merger. “But we haven’t seen the equivalent level of consolidation within manufacturing yet. I think you will …

NEWS FOCUS and that will create opportunities too. People will seek out businesses that have growth and companies within food to go have growth. They will have the chance to be the real winners in the shake-up of manufacturing that will play out over the next decade.” There was an optimistic assessment of the Brexit fallout as well. “There are undoubtedly some changes and uncertainties that will come through. On the Brexit front, my best sense is there will be a withdrawal agreement and assuming that, the medium-term consequences are grossly overstated. This will be kicked down the road into an eight to 10-year time period before a deal gets done. There will be an implementation agreement that will run all the way through that and nothing will really change.” And he remains optimistic about the future of food to go. “The negativity of this market is hugely overstated. One of the few advantages of being Irish is to appreciate just how big and vibrant the UK market is. It is 67m people and although it doesn’t always feel this way when you’re operating in it, the UK still is the world’s most expensive food market. Consumers pay more for food in better invested stores than they do than in any other developed market country in the world and that is a huge opportunity to continue to fish in.” Certainly, growth at Greencore has been astonishing. In 2011 it had a 22% share of the sandwich market - it now has a 63% market share. In a market which has seen around underlying growth of 4% -6% growth in volume terms, this represents a quadrupling of overall sales for Greencore. The compounded growth is 24% a year in revenue terms. The food to go category is hugely profitable for UK grocers, he said. “Their gross margins on food to go were about 10% higher than the average margin on food. It has grown at a rate of about three times the rate of overall food. “If you look forward, we see it coming off a little but still at double the rate. To use a cliché, if you want to fish where the fish are, food to go is a really good space to be. “If we look at what’s happening with consumers, what we’re seeing now is a greater set of choices for them than ever before, in terms of accessing food to go.

“There has been a blurring of channels – there are a vast number of food to go formats available for consumers. But what’s different now is that the same economic owners are competing increasingly across different channels. “M&S Café sells more sandwiches in a year than Starbucks does in a year across their entire estate. You wouldn’t necessarily think of in-store coffee shops at UK grocers as a distinct and separate channel, but it is a very important one.” MORE OPPORTUNITIES What is driving consumer choice in this space? A big part is occasion/ time of day. Traditionally, people have emphasised the importance of the lunch time category, but actually only a third of business is lunch time. “A lot more opportunities as we go forward are in different day parts. There are also a series of functional roles that are at play: how much time do I have, how hungry am I? But increasingly, what we are trying to track is the moods and needs that sits behind the experience that people are looking for. “There are a set of functional needs that food to go plays to, around availability, timeliness, precision in terms of calorific and ingredient specification, the concept of immediate nutrition and fuelling, and in general the retail or supermarket formats play well against that. “You also have a set of emotional needs at different times of the day or the week – the desire for a treat or to eat with others – and in general, the

more specialist or foodservice outlets play better to the emotional needs. “Some outlets play well against both and the two that come up most often when we track it are Greggs and M&S in combining functional and emotional needs of consumers. “What we’ve tried to do is to come away from the traditional view of how to think about the food to go market and break that into a set of usable segments where we can focus our innovation effort and capabilities. We’ve worked with Mealtrack to track a set of consumers for a long time. “The first that surprised us is that everyone traditionally thinks of this market as a lunchtime market that’s largely focused on the immediate consumption of grab and go needs of workers, but actually if you confine your segment to just that, this only represents 20% of the market – in other words lunchtime against grab and go and everyday. “The second surprise is just how big evening is – it’s very much a phenomenon of young consumers for whom the concept of traditional breakfast, lunch and dinner is much less relevant. “Breakfast is also a massive opportunity because, for the most part, the stores that fulfil this need dramatically under-trade at breakfast anyway. If you can find a way of creating product and creating events and experiences that bring people into the stores for breakfast, it’s hugely incremental to the economics of the outlets in that space and helpful for the people who are generating the product.” November 2018 15

Jiffy Trucks launches a new truck -

Fiat Doblo Jiffy Ricetta Jiffy Trucks now has a further model in its portfolio: the Fiat Professional with its Doblo 1.6 105bhp Platform cab. Jiffy Trucks ltd is the UK’s largest and best-known supplier of “Food to the workplace” mobile snack shops. With over 40 years of experience in this field of hot and cold temperature controlled snack trucks, the Yorkshirebased company now has a further model in its portfolio. Enter: Fiat Professional with its Doblo 1.6 105bhp Platform cab. Director of Customer Service Vince Vollans said: “We’ve built this size body on Citroen Berlingo for many years, it’s a popular size which sells well. But Citroen have now brought out a new Berlingo, and were unable to tell us if there would be a platform cab in the range. We couldn’t just sit on our hands and wait, so had to go shopping.” Fiat Professional are not a part of the

Fiat car dealerships. Professional dealers tend to share a dealership with other truck manufacturers such as Iveco, so often run a night shift, meaning repairs and service can be completed while you sleep, and then collected early the next day in time for the round as normal. The Jiffy body has all the usual features: heated areas, as well as chilled and ambient, all of which are all designed for maximum retail impact, whilst keeping the produce as fresh as possible. On the storage side, there are areas for top up stock, in both refrigerated and ambient areas, also perfect for buffet delivery. A typical truck will call at around 35 to 40 businesses a day, operating from 8am until around 1.30pm, catering for

16 November 2018 SANDWICH & FOOD TO GO NEWS

both breakfast, and lunch times. Vince adds: “Times have changed, our customer base has changed dramatically over the last 10 years. We now have household brands that see their high street shops struggling, yet taking your produce to people at their place of work is a recipe that works; it’s the ultimate convenience for the customer and a captive audience for the operator, perfect trading territory.” Craig Widdowson, Jiffy Trucks Sales manager, says: “The New Fiat Ricetta is available now, it’s been fully type approved with the VCA, and we are confident the relationship with Fiat will be a positive move for our mutual end users. We are very happy with the whole situation. For further information please feel free to call me on 01274 596000.”

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new food to go concept launches in London Flipside, a new plant-based grab and go concept, which aims to appeal to all the day-parts, has opened in London. Simon Ambrose paid a call


n 2016, Pret’s CEO Clive Schlee noticed a growing demand for meatless options and tested the first Veggie Pret as a pop-up in London. After clear customer demand, which took even the company by surprise, the company opened three permanent locations, including one in Hong Kong, and has just opened its fourth, in Manchester. It was a brave, albeit tentative move, at the time, but one which has been totally vindicated, surfing the huge roller coaster of the trend of the past couple of years towards meat-avoidance, flexitarianism and the big rise in numbers of vegans and vegetarians. It’s not going too far to say that their move probably actually helped to accelerate the trend, generating huge amounts of media interest. Veggie Pret has also provided a useful testing ground for new vegetarian and vegan lines, with

successful items then moving onto the shelves in its mainstream shops. Up until now, they’ve had the grab and go market more or less to themselves. Now, however, there’s a new operation which challenges them in this territory, combining vegetarian and vegan plant-based grab and go during the day with plant-based evening casual dining. Flipside is a fully plant-based grab and go operation that aims to maximise day parts, including evening trade – something that’s been tried largely unsuccessfully by others, including Pret. Grab and go is the main attraction for breakfast and lunch, but the evening transitions into a burger joint with fries, sides, thick malt shakes and ice-cold beers. It’s an unusual hybrid, but there are serious credentials behind it and judging by the numbers of customers when I visited, this could well work.

18 November 2018 SANDWICH & FOOD TO GO NEWS

GRAB & GO Breakfast options include Organic Chickpea Scramble boxes, Mocha Morning Oats, Sourdough Donut with Almond Feta and Honey enjoyed with organic Bullet coffee, fresh-pressed juices, smoothies and teas. For lunch, there are more than 30 sandwiches and salads, from the classic BLT to cheese melts, burritos and a Hot Chicken Caesar Wrap. Customers can also visit the ‘Mac Bar’ and customise a mac & cheese with the likes of chopped sticky rashers, baked shiitake, chargrilled broccoli, caramelised onions and roasted cherry tomatoes. A daily-rotating line-up of freshlymade soups are also on offer with bold flavours, including New England Chowder, Velvet Butternut and Alphabet Minestrone. But it’s all change in the evening when burgers take centre-stage throughout the evening, as the set

PROFILE morphs into casual evening dining. The offer includes the ‘Beyond Burger’, the ‘Who Ya Callin’ Chicken’ Burger, and ‘The Flipside Quarter Pounder’, whilst sides include Buffalo Wings, Chicken Salt Fries, Loaded Nachos and Skinny Apple Slaw – all air-fried to maintain the goodness. Sweet treats include Baked Alaska and warm cookies and brownies with ice-cream. Service at Flipside aims to be fast at the 30-cover restaurant, with a mixture of self-service and counter ordering and a cutting-edge EPoS system with a completely cash-less concept. The design for the former EAT shop is clean-cut, modern and handsomelooking with some interesting details such as the American talk and music radio stations on the sound system; slogan advertising; and a private telephone box downstairs in the basement seated area. BROAD SPECTRUM What at first sight is a little surprising is the lack of sign-posting for their plant-based credentials outside, although product labels inside make it clear, and there’s a member of staff on duty to explain the products. The reason: they want to appeal to a broad spectrum of customers, rather than just a narrow band of hard-core vegans and vegetarians. Once inside, they reason, customers will love their plant-based, meat-free alternatives, come back for more and also spread the word. It’s an interesting strategy, very different to Pret’s approach, and time alone will tell if they are right on this one. Dee Thaya, the owner of Abra Wholesale is behind the development, with plant-based food specialists PB2B providing the know-how as consultants. One-half of the duo is Jen Pardoe, who has developed all the food over a period of one and a half years. Jen has over 25 years’ experience within the food industry spanning chef, corporate operations, product development and marketing, working previously with a number of wellknown food-to-go retailers including Starbucks and EAT, restaurant chains, manufacturers, start-ups and suppliers. She has also co-founded multiple food businesses and was a British Sandwich Association award winner with the

respected independent sandwich bar Pardoe & Wood, which she founded with Georgina Wood. Within the last seven years she has helped develop and launch hundreds of plant-based products, including meat and dairy alternatives, ready meals, ambient snacks, grab & go products for all dayparts and entire plant-based restaurant concepts. Claudia Tarry of PB2B is the other half of the duo. Claudia has more than 20 years’ experience working on meat reduction campaigns for some of the UK’s leading non-government organisations. From project-managing production of the McCartney family’s Meat Free Monday cookbook to rolling out Humane Society International UK’s plant-based culinary training programme Forward Food, Claudia is passionate about promoting meat and dairy alternatives to mainstream consumers. She is also a food business entrepreneur who understands the opportunities and

challenges of marketing plant-based food, and the gaps in the market via thorough competitor analysis. I spoke to Jen Pardoe after looking round the new outlet and asked her who the target customers are? “Vegetarian and vegan consumers are important to us, but we’re really pitching towards everyday consumers as well, who may be wanting to reduce meat eating, or are looking for something new - so we’re keeping the look and aesthetic as a fun place for customers to go for good food.” So, how, when and why did the concept start to be put together? “Plant-based demand from consumers is definitely growing. People are also looking for something new and ours is most definitely new,” she added. “About four years ago, after we’d started our PB2B business, we were contacted initially by Dee Thaya, owner of Abra Wholesale – their products include general commodities and things like Alpro. They could see November 2018 19

PROFILE themselves that plant-products were really flying. Then around one and half years ago they decided they really wanted to run with the concept and came back to us. “We went to see some sites in America and also the Expo West show in the US, where plant-based products in the US are launched. We looked at chains such as Veggie Grill and Copper Branch, which have huge investors and are really taking off. “There’s lots of innovation also happening here in the UK as well, particularly in the supermarkets. Even in September there were four new vegan restaurants opening in London. “So, our concept is all about being grab and go during the day – the traditional grab and go where there are chillers and you pay and leave – and then there’s burgers and fries in the evening. The transition happens when the chillers are closed off with wooden doors, and this tones down the noise as well. The evening is effectively turned into a casual dining experience; retailers have tried the evening daypart before, but it hasn’t quite worked so far. “We have two made-to-order burgers during the day – and there’s another four burgers during the evening. During the day we also offer customisable burritos and there is also a Mac N Cheese with different

“We wanted to be an A1 site and so had to make sure that everything was assembly and not cooking, and very simple for staff to make and achieve. We have an air fryer for example and no deep frying. We wanted to be on the healthy side even though it looks like a burger bar in the evening. “Then knowing about what potential health claims we could make on our products has also been a challenge, but really, really interesting because we were trying to innovate something that hasn’t been done before.

garnishes from the hot cabinet. During the evening, that’s an ordered product from the counter. “On the development side it’s been quite a fluid experience because of the innovation coming out all the time. We have also had to make sure everything is 100% vegan. We wanted to make sure the flavours and textures all really worked – we’re not just putting in a vegan mayo with some vegan ‘meat’ and expecting the flavours to go together. We had to make sure that everything worked really well together.

20 November 2018 SANDWICH & FOOD TO GO NEWS

FOOD DEVELOPMENT CHALLENGES “We make a bacon – we call it sticky and crispy rashers. This is made from thinly sliced cassava – but it was the marinade that was really important. We wanted it to have a powerful flavour rather than taste exactly like bacon. “The bacon taste comes from a combination of seasoning and a little bit of soy sauce and fresh beetroot juice – ingredients you would never think to put together normally. That’s the magic! “We wanted to keep it on the healthy side as well, so it didn’t have a lot of oil and was low on salt, and not go soggy after baking … so that took a bit of development. “We use the rashers in our cob salad, that would normally have chicken, bacon and avocado, and also in our BLTA (bacon lettuce, tomato and avocado sandwich). We also have it as a side as well. “In our development work we taste our products against their meat or dairy counterparts. Ours has a very powerful flavour combination that is reminiscent of a good bacon – we wouldn’t say it tastes exactly the same - but it is a lot less salty and fatty! It certainly has the same hook as bacon does. “The chicken ingredient as used in something like the buffalo chicken baguette is organic tofu combined with wheat gluten supplied by well-known US group Tofurky. It’s got bite to it and flavour. It fitted well and did well in a side by side taste text. “The big win for everyone has been the growing availability of products. Before, there was no coconut yoghurt, no oat milk! There are still some things that you can’t buy out of a pack.”




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Pret A Manger to introduce full ingredient labelling Pret is launching full ingredient labels for all food freshly made in its shop kitchens in a move that’s likely to have far reaching consequences for the industry


ret A Manger has committed to the full labelling of ingredients on all its freshly made products following the recent case of 15-yearold Natasha Ednan-Laperouse, who was allergic to sesame and died on a flight after eating one of its baguettes bought at Heathrow airport. The move came after inquest coroner Dr Sean Cummings criticised Pret’s labelling of products and monitoring of instances of customers

suffering allergic reactions. The inquest, which lasted four days, heard Pret a Manger had nine cases of similar allergic reactions in the year before Natasha died. Cummings said the chain’s system for monitoring such incidents was “inconsistent and incoherent”. He said: “Overall I was left with the impression that Pret had not addressed the fact that monitoring food allergy in a business selling

22 November 2018 SANDWICH & FOOD TO GO NEWS

more than 200m items a year was something to be taken very seriously indeed.” Along with the report to Gove, Cummings said he would write to Pret “in relation to collecting information on allergic reactions and responding to serious concerns”. He said that although he had heard evidence that the chain had made some changes, he considered them insufficient. He also said he would be writing


BSA allergen labelling guidelines “We strongly recommend that careful consideration is given to the way we deal with allergens in businesses and take every precaution to ensure that the correct information is prominently and clearly given to consumers. “Our Association is currently considering what additional measures the industry might take to improve communication of allergens in future. In the meantime, we strongly advise members make sure that they are fully compliant with current requirements and that staff are properly briefed to be able to advise customers on allergens if asked.” to the environment secretary, Michael Gove, urging him to review the regulation in question and specifically “whether large food business operators should benefit”. Clive Schlee, the chief executive of Pret a Manger, said the company was deeply sorry for Natasha’s death and vowed to learn from the inquest. “All of us at Pret want to see meaningful change come from this tragedy,” he said. “We will make sure that it does.” Pret A Manager is making the following changes: 1. Prominent allergen warning stickers will be placed on all freshly made products 2. Additional allergen warning signs will be displayed in shops 3. Full ingredient information, including allergens, for all products will be available online and in shops. Accompanying the announcement, CEO Clive Schlee said: “I said we would learn from this tragedy and ensure meaningful changes result from it. “In the last two years, we have been improving our allergen information. We now display declarable allergens for our freshly made products on shelf tickets in front of each item. We also have signs

in our fridges, on product packaging, and at till points advising customers with allergies to speak with a Manager to see our Allergen Guide. “We recognise there is much more we can do. We will start trialling new labels which show full ingredients, including allergens, on packaging from next month (November). This will be rolled out to all UK shops as quickly as possible. “Pret is also committed to working with others, including the government, regulatory authorities, charity groups and industry peers to secure legislative changes to better protect people with allergies. “I hope this sets us on course to drive change in the industry and ensure customers with allergies are as protected and informed as possible. Nothing is more important to Pret right now.” It later emerged that a second customer had died after eating one of its sandwiches in 2017 - a “super-veg rainbow flatbread” that was supposed to be dairy-free. Pret subsequently became involved in a escalating row with a former supplier, after it blamed the second death on an ingredient supplied by the vegan brand CoYo, a claim the yoghurt company said was unfounded (see panel story).


Meanwhile, Greggs is also looking at ways to step up allergy labelling in its stores. Roger Whiteside, chief executive of Greggs, said the company was currently putting out messages via digital screens in stores, telling those who suffered from allergies to ask assistants for advice or to check out information on its website. He said that Greggs was considering whether it should provide shelf-edge labels with allergen information. He added: “Allergies have to be taken very seriously. The challenge in our business is that the bulk of what we sell is not in packets … how do you put an allergy message on a sausage roll?” Whiteside said Greggs had always relied on communication with staff in shops in the past but had “ramped up” to ensure “staff are fully aware of the extent of the risk”.

FIR 2014 The EU Food Information for Consumers Regulation and the UK Food Information Regulations 2014, states that if there are any of 14 different types of allergens contained within food they should be highlighted on the label of the product - but this only applies to pre-packaged food that is already made before it reaches the shop or restaurant in which it is being sold. Currently, non-prepackaged foods do not have to have a specific allergen label attached. Prime Minister Theresa May has said the Government will now look at companies’ responsibilities in relation to food labelling. November 2018 23


Environment Secretary Michael Gove said recently he had instructed civil servants to investigate a law change after 15-year-old Natasha Ednan-Laperouse’s death highlighted the “importance of acting urgently”. In addition, The Institute of Food Science and Technology said: “IFST welcomes Pret’s commitment to meaningful changes in allergen labelling, announced by CEO Clive Schlee, and supports Michael Gove’s intentions to urgently consider the situation after the coroner called on the Government to examine labelling rules, specifically on whether large businesses should be able to benefit from regulations, allowing reduced food labelling on products made in shops.

“IFST is calling for a change of culture in businesses, regulation and enforcement, so that people with allergies can readily find the information they need to keep safe.” Sterling Crew, Chair of IFST’s Food Safety Group stated: “I believe when businesses are fully complying with the regulations, and such tragic cases still occur, the law needs to be reviewed.” The British Sandwich & Food To Go Association says on its website: “Following the recent headlines surrounding the inquest into the death of Natasha Ednan-Laperouse, who passed away due to an allergic reaction after consuming a baguette containing sesame seeds, the British Sandwich & Food to Go Association would like to


24 November 2018 SANDWICH & FOOD TO GO NEWS

draw attention to the BSA guidelines on labelling published. “The guidance, which was produced in consultation with Government and local authority bodies, including the Food Standards Agency, includes a list of allergies covered by legislation as well as details of how sandwich bars and other foodservice outlets should display the information. [The information normally only available to members was made publicly available until 31st October 2018 on the British Sandwich & Food to Go Association website]. “We strongly recommend that careful consideration is given to the way we deal with allergens in businesses and take every precaution to ensure that the correct information is prominently and clearly given to consumers. “Our Association is currently considering what additional measures the industry might take to improve communication of allergens in future. In the meantime, we strongly advise members make sure that they are fully compliant with current requirements and that staff are properly briefed to be able to advise customers on allergens if asked.”

COLOGNE, 27.01.–30.01.2019




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musings: Julian Metcalfe at lunch!

Julian Metcalfe, Pret A Manger’s co-founder and also founder of Itsu, was the star turn at the lunch! show this year – after 11 years of trying by the organisers! Modestly, he spent a great deal of time praising “remarkable” staff, but also shared his thoughts on food, loyalty, Brexit and even non-retirement ON CLIVE SCHLEE In 2001, Clive Schlee (now Pret’s CEO) and I were in a fish market in Japan when I got a call saying that we had to sort out Pret - it was going off the rails. I turned to Clive in front of this big fish and I said: we’ve got to go back to England tomorrow, let’s go and run Pret together. He’s a remarkable man because he’s the most genuine investor in human beings I’ve ever met. I’ve learned a lot from him. Always try and work with people better than you so if you’re really good at finance, but not very good at food, try and find someone who is useless with finance but brilliant at food. Clive doesn’t interfere so much with food and I don’t interfere with the other stuff. Clive Schlee has done a fantastic job at Pret. ON FOOD Good food is like music or art. Why wouldn’t you have a thing about it. It’s quite difficult to make it and sell it, but I love it. It’s so fundamentally important to eat well. Back in 1986 when we started Pret A Manger it was really difficult to get good food – the cooked food available then was disgusting. Then after Pret, prior to founding Itsu, I used to travel a lot in Japan, Korea and Vietnam – I still do – and the food they have there is incredible. My dream was

to try and bring over here what they do there: the flavour, the love and the respect for good food. It was a really hare-brained scheme and it took three or four years to even half work. With both businesses, I wanted healthy, delicious food, but it’s so difficult. Those of us who make it and sell it know how hard it really is. ON LOYALTY Pret A Manger and Itsu have absolutely no loyalty scheme and we don’t have an app. I honestly think the best way of building loyalty is by doing your job properly, serving good food and rewarding regular customers with things like free coffees. In many big businesses that would be seen as mad, but we’ve been doing it for a long time and it does work. If you’re better than everyone else, you’ll be fine. If you want loyal customers you have to look after them and to do that you have to look after the staff. ON BREXIT In the last 20-30 management meetings with my incredible teams, we haven’t spent more than 10 minutes talking about Brexit; what can you do? Certainly with Itsu we just get on with the day job, and do everything we can to make sure our products and our people are doing the best they can.

26 November 2018 SANDWICH & FOOD TO GO NEWS

ON LANDLORDS There’s no doubt that landlords in this country have had quite a good ride for 20 years and any of you who are retailers will know that rents and rates are extremely over-priced. I think it will change but there’s no point in getting too depressed about it. We just try and work with landlords who are sensible. ON DELIVERY The advent of companies like Deliveroo has been tremendous for Itsu. Our hot food is freshly made for us, so it’s been very good.

PROFILE a room with them, I’m sometimes astounded at how aligned a group of six to eight people can be. Sometimes it can be as little as a month from when someone comes up with an idea to when it’s launched. A really remarkable group of people. LAST TIME I WAS SHOCKED OR SURPRISED AT SOMETHING IN THE INDUSTRY? Probably yesterday! I was shocked by how a group of people turned around a disaster so quickly. I went home last night thinking what a privilege it was to work with people who are so switched on and aligned. It’s an honour.

ON VEGGIE PRET/ TOFU I was amazed by the success of Veggie Pret. Clive Schlee is not a vegetarian but he’s obsessed about people eating too much meat – it was much more his idea than anyone else’s. All I’m trying to do right now is make better vegetarian/vegan food. It’s very hard to make the food totally delicious. We’ve actually found a very good smoked tofu product – smoked is much better than the normal stuff. But in Japan, you can find tofu in the back streets of places like Kyoto and Tokyo,

which makes you want to cry, it’s so good. That’s what we should be selling here – I’ll have to set up a tofu factory here, but that’s when the madness becomes irresponsible! A lot of us are getting really concerned about the quality of some of the meat here, especially the cheap stuff. It’s getting harder and harder to find good quality beef and chicken and they are very expensive. ON NEW PRODUCT DEVELOPMENT The product development team are outrageously fast! When you sit in

ON RETIREMENT! My brother said to me last week ‘What’s wrong with you; why do you work so hard?’, because I’d told him I’d only had a week’s holiday over the summer. I told him I absolutely love what I do: I thrive off the energy of the people I work with; I adore seeing them rise up and take responsibility for creating incredible things. Very rarely do I get up in the morning and not want to go and work with them. I would be bored stupid sitting on a beach. I want to create and work with incredible people and come up with wonderful products. When we think a product is wonderful, more often than not it’s not - it can be even better! My wife recently took me to see Swan Lake. I thought ‘Oh, God, do I really want to see this?’ Tchaikovsky took something like 10 years to write it, and revised it again and again; Monet painted his water lilies at least 50 times. Things can always be better or more beautiful but only if you work with remarkable people who really care. That’s why I go to work. There’s no goal: it’s just about the joy of working with people and getting it right. I’m also continually amazed at how people rise up, take on responsibility and then astound themselves at what they can do. Julian Metcalfe was speaking at the lunch! show. This is an edited version of his speech which predated the recent inquest into the death of Natasha Ednan-Laperouse after an allergic reaction to a Pret baguette. November 2018 27

Labelling and plantbased packaging experts Planglow have launched a compostable new seasonal collection – Festive Favourites - for Christmas. The mini range includes a retrolook 12oz compostable cup, a grease-resistant deli paper sheet and contrasting sticker, along with a nine per sheet label. Developed specifically for seasonal beverages, sandwiches and snacks, Festive Favourites has been several Christmases in the making. Planglow’s PR and marketing coordinator Jess Lyons gives the low-down on the importance of finding the right look in the competitive Christmas market, and how Planglow took their latest collection from concept to counter

seasonal offering How to develop a


n the run up to Christmases past, we’d receive a handful of enquiries regarding seasonal products, usually cups. Around 2016, however interest went up dramatically. Our customers had seen the ways in which big name high street operators were boosting their own sales through seasonal products and they wanted to do the same. As with any well-designed product, the most popular had become the most coveted and large coffee shop retailers are increasingly using Christmas cups as a platform for their entire brand. The Christmas market is a highly competitive one and nothing captures consumers’ imagination like the festive period. In some ways seasonal cup designs have become the grab and go industry’s equivalent of the much-anticipated department store Christmas ads. Who offers ‘the best’ has become a point of interest and one nearly as hotly debated as who owns the Christmas sandwich top spot, though it’s worth noting that while the hashtag ‘ChristmasSandwich’ brings up a mere 3K posts in Instagram, ‘ChristmasCup’ brings up 37K.

28 November 2018 SANDWICH & FOOD TO GO NEWS

In 2016, a growing number of our customers were watching this developing market and told us they wanted in on the action, so we set to work. However, launching a new collection, from early concept to finished product(s), typically takes a year or more. We like to explore a few designs, ask our customers what they think works best (as well as what does not) and get each and every product just right. Once the designs have been finalised, they are sent off to our specialist factories. Before the products can go into production however, we need to see proofs (these are often flat sheets of the fully compostable material(s) that the products will be made from) to check the colours and print; we often require formed sample products too which have to be specially made. After this the products can go into production. The proofing stage alone can take a few months and this is all presuming that we don’t change anything along the way, in which case we might need to go back to the drawing board – sometimes quite literally.

We need to factor in delivery times too: if the products are produced in the UK this will only be a day or so, but if the products are made overseas, we need to allow for the time that they will spend on the water. It’s worth noting that we transport goods in very specific volumes – there must be enough to fill our allocated portion of a shipping container – which helps to keep our carbon footprint as low as possible. This sometimes means waiting for other products to be ready so that the correct volume is reached. Our purchasing department play a neverending game of real life eco-Tetris. Not all of our products operate on these same timelines. For example, our labels and deli papers are made in the UK and can be ready in as little as three weeks. Nevertheless, whether we send a new product or an entire collection into production, we like to know that it’s been proofed, scrutinised and thoroughly tested to ensure it meets our own high standards as well as those of our customers. The brief for our Christmas cup was simple: it had to be colourful, it had to be compostable and it had to be seasonal … but beyond that, we gave our expert packaging designers free reign. The team created some beautiful initial designs, which were then worked up into two concepts: a clean cut-out design of deer in the snow, and a bolder more nostalgic option which reintroduced some very familiar faces – Father Christmas and Snowman. Now this Father Christmas and Snowman weren’t just your average Christmas icons - they’d been borrowed from our Festive Favourites sheet label. A big seller in the early nineties, the label was brought back, by popular demand, in 2016 to mark our 30th year. When we showed the concepts to our customers, we found that the more nostalgic option had the edge, so we explored some further designs in a similar vein to see what our customers made of those. The second round of concepts featured a revised version of the Festive Favourites label inspired design, plus a new ‘Night Before Christmas’ concept too. RAMPING UP THE RETRO While the new concept was well received, Festive Favourites still had the edge. Feedback suggested that customers were finding both designs a little too

busy. Another key point to come from this second consultation was that, while many customers stated their preference for a more playful design, they didn’t want a design that looked like it was for the children’s market. With this in mind, we decided to ramp up the retro and give the range an altogether more 50s feel. Up until this point, Festive Favourites was going to be a cup, not a full range. We were also mindful that the Christmas Cup phenomenon could die a death by the following year, so we watched the 2017 market develop with great interest. As with the previous year, enquiries for Christmas cups came often, and in higher volumes still than previous years. Customers were also asking for other Christmas packaging options too – something to accommodate all of their seasonal sandwiches and snacks - so we set to thinking how best to expand into a seasonal rage. A deli paper and matching sticker felt like the most logical choice – our deli papers are already some of our most popular products because they’re both home and industrially compostable, recyclable, cost effective and versatile to boot. What’s more, introducing a sticker not only gave our customers something to seal the deli paper with, it also offered a means to denote other items in their Christmas range(s). We experimented with a few designs and colourways before settling on a modern yet retro shade of teal. We felt that this lent a more sophisticated edge to the range whilst retaining a bright and playful finish - the teal also popped really well against the red festive sticker. The cup design was amended to reflect the new look.

CHRISTMAS SHERRY! The final designs were signed off in May of this year, the artwork was then sent to our compostable cup manufacturer so that they could produce proofs. Over the summer we had a bit of to-ing and fro-ing regarding the colours: Father Christmas’s cheeks were a little too rosy on the first round and looked as though he’d been at the Christmas sherry! We had to adjust the colours slightly to accommodate the different types of materials used across the range too as subtle differences between the finishes and thickness of materials can affect the ink coverage and colour(s). In July, we sent the range to print. We launched the Festive Favourites collection at the start of September, nearly a year and a half after we first began dreaming up designs. Within the first 24 hours we had 11,000 units on pre-order; by the end of October we’d already sold half of our stock. I think it’s fair to say that Festive Favourites was a few Christmases in the making … more than twenty if you take into consideration the original label design. But you know what, we think it was worth every minute and we hope that our customers do too because when it comes to their businesses, we think it’s always time well spent. The Festive Favourites Mini Collection includes… • Festive Favourites 12oz Bio Cup • Festive Favourites Deli Paper • Festive Favourites Sticker • Festive Favourites 9 per Sheet Label • Two Further Christmas Label Designs For more information on the Festive Favourites compostable packaging and labelling range or the Holly or Gift Tag labels, please visit November 2018 29


How Greggs junked its ‘greasy bakery’ image Customer perceptions of Greggs have changed massively in the last five years, going from ‘greasy bakery’ to having much stronger health credentials, spearheaded by the launch of its Balanced Choice range in 2014. Head of Category David Ross explained all at the recent lunch! show


t Greggs we’ve got 75 years of history serving the nation indulgent bakery goods. It’s little wonder that our customers’ perception is tied up in some of the negative press that comes out. Some time ago we realised that our customers were telling us we needed to do more in the way of our health credentials – they were rating us quite low in terms of a range of healthy products. We also knew from our marketing insight that we were losing the younger female demographic by not having a suitable range. So we decided to do some research on our customers on what health meant to them and what they wanted in future. For some it was about eating

fresh ingredients, for others low salt; eating more fruit and veg and less sugar was also coming out more and more in terms of the surveys. But we wanted to make sure our healthy offer range was truly balanced – we didn’t want to go down the route of perhaps being low fat but high sugar; we also didn’t want to tap into any of the niche diet trends such as Atkins, which was around at the time. We wanted it to be much more broad than that. We launched the Balanced Choice range in 2014. What we were trying to do was highlight the healthier options to our customers in the shop. The criteria we set out was that they were all 400 calories or less, they were all

30 November 2018 SANDWICH & FOOD TO GO NEWS

green or amber on the FSA traffic lights system, so they were truly balanced against fat, sat. fats, sugar and salt. They also have to taste great: one recent example is our pink, no added sugar raspberry lemonade under the Greggs brand, which we’ve had a lot of success with. EVOLVING RANGE Since then we’ve been working really hard to continually evolve and develop the range – everyone who works in food knows how hard it can be to get products on the shelf! We’ve launched into categories such as no-added sugar drinks, soups, crisps, popcorn, yoghurt and other healthy breakfast options. We’ve grown the range to 42 lines


and we continue to reinvest in the range. In terms of the range this year, some of the highlights in the summer menu included some new yoghurts, chilled snack options, a range of prepared fresh salads –with some more modern contemporary flavours in the range – as well as our first step into a vegan sandwich. Watch this space – there’s probably a bit more to come on vegan! As well as the healthy range, we also work hard to improve the nutrition on the rest of the range. All our products are free from trans-fats, artificial colours and flavours and no MSG. In the not too distant past we did a lot of work on reducing salt in our food: all our bread, soft rolls and savouries have all had their salt levels reduced quite significantly. We feel the best approach is to do a little bit at a time and move the customer with us. I think you tend to run into problems if you try to do a massive jump. SUGAR REDUCTION Currently the team is working hard on the PHE 2020, 20% sugar reduction target. In some categories that’s quite a challenge – think of our sweet category where we’ve got doughnuts, cookies, cream cakes and the like. But already this year we’ve launched our cookie range, which has over 30% less sugar. We’re working through the range and we’re currently on target to achieve that.

As I said before, health means different things to different people, so we’ve also been working on the broader appeal of the range, including healthier snacks at the till point such as nuts and seeds. We’ve also increased the number of shops selling fresh whole fruit. We’ve increased the number of vegetarian options and we’ve made all our soups and porridge gluten free. One of the big lessons we’ve learned is that changing perception takes a long time. We talk to customers frequently and they feedback to us about what we’ve done such as layout changes and healthy choices. It seems that occasional customers still have the old bakery perception and still describe us as the ‘greasy bakery.’ The words ‘guilty pleasure’ gets used a lot! The way we are tackling that is to say fine, come to us on a Friday and have a bacon roll and coffee to pick you up, but also come to us on a Monday and have an orange juice, porridge or a fruit pot! The only way to change that perception is to keep communicating and doing what we’re doing. From a communication point of view, we put all our nutritional information into the shops; we also have a nutritional leaflet. We try where we can to put healthy options into our key campaigns in terms of the window posters. We highlight the healthy options on the shelf as well, so Balanced Choice brands help to signpost. We put all the calories on

the food, including the additions to the foods such as dressing on salads, which isn’t always the case elsewhere. In terms of the website, we were one of the first to put traffic lights on. MARKETING CAMPAIGNS The other way we try to change perceptions is through our marketing campaigns. We have a fairly modest marketing budget compared to some of the other big boys in food to go, but we punch well above our weight with the campaigns. We did one last year which we called ‘Minimise Me’. This was based around trying to create a shock factor – that you could go on a 30-day diet with Greggs. We put four members of the public on a 30-day Greggs diet – all independently verified with a nutritionist and a doctor working on it, so it was all properly done. They all lost weight and it had some really good coverage. We’ve also done some serious brand track research, talking to our customers every month. Back in 2011, 30% of our customers felt we offered a healthy range. When we first started out on the Balanced Choice journey, it was boosted up to 34%. By the end of last year, we’d moved that up to 41%, so it’s a good trajectory and growing well but there’s still a lot to do. So, it’s a hard, long journey to change perceptions but there’s some evidence to suggest that we’re starting to make a difference. November 2018 31


Allergen deaths will force innovation What are the real trends in today’s bread world? John Foster, Managing Director of industry supplier Foster’s Bakery, has the answers THE innovation buzz phrase in the bread world is currently exponentialism. The “latest” trend days are over; in future there will be multiple (exponential) trends all at the same time, rising and decaying ever faster. Consumers expect abundant food choices for their personal preference or situation. Trends arise from several converging factors: the rise of sourdough owes much to the evangelism of the Real Bread Campaign and bloggers like Vanessa Kimball. This has coincided with the forced “blandisation” of standard bread due to salt reduction. However, sourdough doesn’t suit everyone; some people like the trendy name but dislike the bread, so

for these consumers, bakers have included sourdough in the recipe and called it sourdough, much to the dismay of the puritans who are crying “sourfaux”. We expect a formal protocol on the use of the term “sourdough” soon. The claimed gutgentleness of sourdough may not be gluten related but due to FODMAPS (complex sugars) not being properly fermented by quicker made bread. If this theory gains acceptance it may affect the number of people choosing gluten-free (those without a genuine gluten allergy). Recent allergen deaths will force innovation, the challenge being how to convey much more food information to the

consumer in an accurate affordable way, with dire consequence if your Saturday staff say it wrong or the shelf marker is

moved. We expect to see allergen avoidance extend to more substances than the current official list.

Kara launches vegan brioche-style bun

KARA, the foodservice specialists of the Finsbury Food Group, has announced the launch of a briochestyle bun to satisfy Vegan and DairyFree consumers. The buns have been made to give operators a premium bread option that can be enjoyed by a wider remit of diners. With the taste for brioche growing amongst consumers over the past year (interest in the bread has increased 100% since last year), Kara knew there was already a hungry market for the sandwich carrier. However, with the still-growing rise of veganism amongst consumers, the bakery giant wanted to grow its offering to suit consumers who couldn’t enjoy a classic brioche bun due to their dietary needs. Kara’s brioche-style bun substitutes the egg glaze and butter

contents and replaces them with dairy-free alternatives. Despite these changes to the historic recipe, the buns do not compromise on flavour, colour or texture and can be enjoyed by both vegan, dairy-free and nonvegan diners. Danielle Meehan, Foodservice NPD Manager, commented: “After witnessing a rise in both veganism and interest in brioche amongst different diners, we knew we had to begin offering an option that could hit both markets with a product that satisfies the need for brioche whilst suiting the vegan lifestyle. This brioche-style bun still delivers all the flavours of a classic brioche but is a more inclusive premium burger carrier perfect for both vegan and non-vegan diners.” Kara has also relaunched and expanded its range of bloomers. The range, which previously consisted

32 November 2018 SANDWICH & FOOD TO GO NEWS

of four medium sliced bloomers, now has redeveloped recipes and also contains three new thick slice options and a new flavour, taking the total range up to seven. The existing range, which is medium-sliced and consists of classic flavours; Malted, White, MultiSeeded and Sourdough, now benefits from an improved recipe that equips the products with a longer shelf life and allows each loaf to maintain softness. This development is ideal for operators who battle with waste issues that can often be associated with bread products. The three new products follow the same redeveloped recipe but come in a thicker slice, giving it a thicker eat for toast, open sandwiches or as a traditional sandwich carrier. The flavours in this range include White, Malted and a brand-new Sunflower and Oat Bloomer.




1 2 ST









PAV. 7.2





Held jointly with:


05/11/2018 14:54

Jiffy Trucks line up for 2019 Jiffy are proud to introduce their latest range of vehicles. We have the Isuzu Grafter, the Toyota Pro-ace and the Fiat Doblo. Whatever the size of your round, we have the right truck for you.

To find out more about these new models, or mobile catering in general please feel free to call us, with over 40 years experience we’re sure to have the answer. Good things come to those who get out there and make them happen!

Tel 01274 596000

To advertise call Paul Steer on 01291 636342 November 2018 33

SAMMIES Sponsored by

34 November 2018 SANDWICH & FOOD TO GO NEWS

Wine at this year’s Sammies Awards will be provided by:



n it’s 23rd year, The Sammies Awards are known as the Industry’s Oscars, awarding the best sandwiches, ingredients, products and shops. The Awards Dinner is a huge celebration and a chance to join together with industry colleagues and recognise the achievers whilst networking with those in the business. The Sammies Awards 2019 takes place on Thursday 9th May at Royal Lancaster London Hotel. Hosted by celebrity chef Theo Randall, the evening promises to be a night of celebration. ENTRIES ARE INVITED FOR THE FOLLOWING CATEGORIES:

The British Sandwich Industry Award Presented to a business or individual who the BSA Management Committee consider deserves recognition for the work they have done to advance the UK sandwich and food to go markets. This is an occasional award presented by the Committee. Members may put forward suggestions for consideration by 21st February 2019.

BSA Sandwich & FTG Manufacturer Award Open to BSA accredited manufacturers only, the BSA Sandwich and Food to Go Manufacturer Award recognises the overall contribution made to elevate and grow the sandwich and food to go category. The judging will take into account initiatives to improve the quality and food safety of sandwich and food to go manufacturing, as well as factors such as investment in people and facilities, technical standards and product quality. All BSA Accredited manufacturers are considered for this award.

Sandwich & FTG Multiple Retailer Award Open to all retailers of pre-packaged sandwiched and food to go products, this award seeks to recognise those multiple retailers who have done the most to develop their sandwich and food to go business in the year. The judging will consider independent data on market performance as well as information from the businesses. All multiple retailers are considered for this award.

evidence showing how the business has adapted to operate in this sector, including product range, systems and marketing.

Sandwich and FTG Convenience Retailer Award The Convenience Retailer Award is presented to the retailer considered to have done the most to develop and promote its sandwich and food to go business. Judges will take account of independent market research, as well as information from entrants in deciding the winner. All convenience retailers are considered for this award.

Sandwich & FTG Workplace and Catering Retailer Award This award is intended to recognise excellence amongst those providing sandwiches and food to go products in a catering or workplace environment, whether contract catering, on-site retailing or delivery. The judges will take into account the general approach, range, presentation innovation, sales growth and marketing activity used to promote the business.

Sandwich & FTG Marketing Award Open to all sandwich and food to go businesses, including suppliers, this award aims to recognise the importance of marketing in these markets. The judges will be particularly seeking to identify initiatives that have been used successfully to achieve specific strategic goals.

Sandwich & FTG Independent Retailer Award The Independent Sandwich and Food to Go Retailer Award is for businesses with ten outlets or fewer (with a minimum Food Hygiene Rating of 5). Independent judges will visit and evaluate entries based on atmosphere, facilities, cleanliness and product range as well as innovation and customer service. This award is sub-divided into three categories: • Sandwich/FTG Bar • Delicatessen • Café The winners in each category will receive a gold award as well as two free tickets to attend the awards dinner. If the judges consider one winner to be outstanding they may be selected to receive a platinum award. Please note entries for this award must be received by 31st December 2018.

Sandwich & FTG Chain Retailer Award This award recognises excellence among those sandwich and food to go retailers with more than ten outlets (and a minimum Food Hygiene Rating of 5). Whether products are made to order, pre-packed on site, or made in a central commissary, the judges will be looking to acknowledge those chain retailers who are driving the business forward and who have achieved the most impressive development in the qualifying period. This award is sub-divided into two categories: • Sandwich/FTG Bar • Bakery

Sandwich & FTG En-Route Sandwich Retailer Award For all retailers (regardless of size and scale) who provide sandwiches and a food-to-go range within the travel sector, including forecourts, stations, airports, on-board trains and airlines. Judges require a description of the effort made to tailor the offering for the en-route sector with

Programme sponsored by: November 2018 35


Sandwich & FTG Café Retailer Award The Café Retailer Award is open to businesses with ten or more outlets (and a minimum food hygiene rating of 5) selling sandwiches and food to go products. The judges will look for those café retailers who have successfully developed their sandwich and food to go business within the award period. This award is sub-divided into two categories: • In-store • High Street All retailers are considered for this award.

NEW FOR 2019 Sandwich & FTG Healthy Eating Award This award aims to recognise the work being done by businesses in the sandwich and food to go markets to provide consumers with interesting new healthy eating products as well as their taste, presentation and commercial viability. Judges will also consider content within the entered product. This award is sub-divided into two categories: • Sandwich • FTG

New FTG Product Award This award aims to recognise good innovation in the food to go market. The judges will assess entries on factors such as innovation, taste, eye appeal and commercial viability. Entries must have been launched in a retail or catering environment within the award qualifying period.

New Product Award Innovation is a critical part of developing any food chain. This award aims to encourage the work being done by suppliers and manufacturers to develop new products for the sandwich and foodto-go market. The award is open to all suppliers and manufacturers whether they supply ingredients, equipment, packaging or associated products for these markets.

This award is sub-divided into two categories: • Hot • Cold

This award is sub-divided into two categories: • Product/ Ingredient • Equipment/Packaging

New Sandwich Award Open to any new sandwich (not a range) launched within the qualifying period, this award seeks to encourage and recognise good innovation in the industry. Judging of this award will take into account presentation, taste and innovation as well as commercial viability. Entries can be made in the following two categories: • Hot • Cold

Sandwich & FTG Business Development Award This award includes business advances whether technical or otherwise that have helped to progress the industry. The award is particularly aimed at recognising those individuals, often behind the scenes, who drive successful change for the good of the business and the industry.

• HOW TO ENTER – simply visit and click awards or ring Caron Parry on 01291 636346 or email • Closing date for entries is 21ST FEBRUARY 2019 • The Award Qualifying Period is 1ST MARCH 2018 – 28TH FEBRUARY 2019 @BritSandwich

@LoveSarnies #Sammies19

@BritSandwich Independent data is used in judging the awards but entries with supporting evidence are encouraged. Entries should clearly state why the business should win an award, including evidence of business performance, ranges developed within the operation, evidence of activity used to grow and promote the business and marketing activity. Entries should include independent data to demonstrate business performance during the qualifying period. Supporting material can be submitted to showcase development.

36 November 2018 SANDWICH & FOOD TO GO NEWS


Calling all Independents The Sammies Awards, although national awards, are open to all. Whatever the size of your sandwich shop, The Sammies Awards can give your business the national recognition it deserves.

The Sandwich and Food to Go Independent Retailer Award is for businesses with ten outlets or fewer and the award really celebrates the uniquity of the high street independents.

Hell’s Kitchen Brighton’s Hell’s Kitchen beat off stiff competition in last year’s Sammies Awards to pick up the Best Independent Retailer Award. This New York Deli style eatery wowed the judges with its indulgent Jewish-inspired menu. Owner Tristan Dooley was delighted to be recognised by The British Sandwich and Food to Go Association. “Hell’s Kitchen was a long-established deli before I took it over almost four years ago. It was already a local favourite and I knew it was the kind of place I would like to run and put my own mark on. We have kept the ethos of the business the same with indulgent New York deli sandwiches, but with my own chef background we have been able to really develop the menu. We build all our sandwiches daily on site using fresh ingredients and creating exciting flavour combinations. Winning a Sammies Award has been a massive accolade and really put Hell’s Kitchen on the national map. The award gives us recognition for the efforts that we have put into the business and it is really encouraging to see that our concept is deemed award-worthy. We have opened a second outlet and the award gives us the encouragement to look at further developing the business.”

Mimosa It was the Mimosa Herne Hill that won the Sammies Award for Independent Retailer in 2017. Family run, Mimosa is a welcoming and friendly local chain of London delicatessen/ coffee shops where visitors can enjoy a delicious sandwich or pastry and a freshly made coffee. With four locations across South East London, Mimosa offers a daily lunch choice of soups, prepared foods, sandwiches and salads to go or eat in. Owner Ashley Davis was thrilled that Mimosa Herne Hill was recognised and awarded the overall title as Best Independent Retailer in the Sammies Awards 2017: “It was amazing to be recognised by the trade association for our industry and an incredible boost for our team here to know that what we are doing is as great as we try to be. We have built the business here on a regular customer base so to receive national recognition is amazing validation for our little business. We love an award and winning a Sammies Award has been fantastic validation from the British Sandwich Association. I would definitely encourage other independent retailers to consider entering the awards. Just because we run small businesses does not mean we cannot be recognised nationally and that national endorsement can mean really big things.” November 2018 37


Could you be the


DESIGNER OF THE YEAR 2019 ? £5,000 in Prizes to be Won


he heat is on. The Sandwich and Food to Go Designer Competition gains momentum as we begin our search for the 2019 winner. With a huge £5000 prize pot, exciting new ingredients and categories and the chance to win the prestigious Sandwich and Food to Go Designer of the Year title, the competition has never been greater.

HOW IT WORKS? The British Sandwich Designer of the Year has six categories. Contestants can enter a minimum of three categories. In each case, they are invited to create an innovative new sandwich or food to go product using the ingredient specified by the category sponsor. To help contestants develop their recipes, each entrant will be sent samples of the sponsor’s ingredient to use. This ingredient must form a key part of the entry but can be combined with other ingredients to create their sandwich entry. Initially entrants are asked to submit written recipes for judging. Those considered to be best will then be invited to one of five regional heats in March 2019 where they will be asked to make up their entries in front of a panel of judges. The winners of the regional heats will then be invited to the final which will take place on 9th May 2019 at The Royal Lancaster London Hotel where they will again be asked to make up their entries for judging by Celebrity Chef Theo Randall and a panel of industry buyers.

WHAT THE JUDGES ARE LOOKING FOR? The entries will be judged at all stages on their innovative qualities as well as taste and commercial viability. In the healthy category, calories will also be taken into consideration. WHO CAN ENTER? The competitions are open all those working in new product development in the UK sandwich and food to go industry, including those working in sandwich bars, foodservice outlets, retailing and manufacturing THE PRIZES? Every entrant at the final will receive two tickets to the popular British Sandwich Industry Awards (the Sammies) which take place on the same day as the final. In addition, the winners of each category will receive £250 and the entrant judged to be the overall winner will be crowned British Sandwich & FTG Designer 2019 and will receive an additional cheque for £3,500.

38 November 2018 SANDWICH & FOOD TO GO NEWS


Royal Greenland Competition Ingredient: Royal Greenland MSC Cooked and Peeled Cold Water Prawns Royal Greenland brings wild-caught, high-quality seafood from the North Atlantic and the Arctic Ocean to consumers around the globe. With its own fleet of large ocean-going trawlers fishing in the rich fishing grounds between Greenland and Eastern Canada, Royal Greenland catches, packages and distributes a variety of delicious, fresh seafood to customers around the world. Royal Greenland MSC Cooked and Peeled Cold Water Prawns are a delicacy, with their pink colour and firm, juicy texture. From their origin in the ice-cold and clear waters of the North Atlantic and Arctic Oceans, the delicious prawns are high in protein and low in fat, making them a healthy and nutritious choice. Recognising the increase in demand for “healthy eating” this new sandwich category encourages creativity in producing a tasty and healthy sandwich for the sandwich and food to go markets.


using only the purest milk for a smooth, distinctive and rounded taste. Jarlsberg is incredibly versatile and keeps its flavour when melted.

NORTH EAST Tuesday, 5th March Greggs PLC, Newcastle-upon-Tyne.

Competition Ingredient: Applewood Free From Applewood® Cheese was first created in 1965 in Ilchester, deep in the heart of Somerset using the best quality local ingredients. Applewood Free From has been developed in response to the growing vegan market. Emulating the creamy Applewood flavour, this creamy smokeflavoured cheese alternative with a smooth texture is perfect for vegan menus. It is made from a coconut base, blended with the unique Applewood smoky flavouring, which remains even when melted. In recognition of the growing importance of food to go products we are launching a new FTG Designer of the Year category where contestants are required to make a vegan hot or cold lunch pot.

H. Smith Food Group plc Competition Ingredient: H. Smith Food Group Shredded Chicken H. Smith Food Group plc is one of the UK’s leading independent wholesalers and distributors of frozen food products to the wholesale, catering and retail markets. H. Smith specialises in quality frozen meat, poultry, seafood and further processed products for the fusion/ethnic and catering sectors. H. Smith Food Group Shredded Chicken is produced using just chicken, water and salt. Developed specifically for the sandwich and snack market in the UK, the product is conveniently packed in 2.5kg bags and can be used as a sandwich filling with a combination of flavours.

Norseland Competition Ingredient: Norseland Jarlsberg Cheese Norseland is a leading speciality cheese supplier in the UK with innovation at its heart. Norseland has a range of award-winning sweet and savoury cheeses that are successful both in the UK and around the world. Their cheeses are available in popular formats ranging from delicatessen, spreadables and slices to pre pack and large blocks. With a tailored approach, Norseland offers excellence in product development, manufacturing and marketing. Norseland’s Jarlsberg cheese is made to a secret Norwegian recipe

New York Bakery Company Competition Ingredient: The competition product, currently under development will be announced soon. New York Bakery Company is the UK leader in bagel and viennoiserie manufacture, supplying high quality products to UK supermarkets, out of home channel and internationally. With a 90% value share of the bagel market in the UK, New York Bakery Company is the largest scale


Please register your interest by emailing name, company address and telephone number to to receive free samples of the nominated sponsors’ products. Closing date for registering interest is 30th November 2018.

Full competition details will be sent out and can also be found at


NORTH WEST Wednesday, 6th March Frank Roberts & Sons Ltd, Northwich, Cheshire. MIDLANDS Tuesday, 12th March Dawn Farm (TMI Foods Ltds), Northampton. SOUTH EAST (LONDON) Wednesday, 13th March Greencore, London. SOUTH WEST (BRISTOL) Thursday 14th March National Catering Equipment Centre, Bristol. manufacturer of authentic (boiled and stone baked) bagels in Europe, producing over 300 million bagels each year. New York Bakery products are sold in a range of countries including the United Kingdom, Ireland, Spain, France, Germany and Scandinavia and is the recognised market leader in bagel manufacturing in the UK.

Sam Browne Foods Competition Ingredient: Sam Browne Foods Shredded Duck Sam Browne Foods is a privately owned business established in 1999. Based in the UK, their BRC Grade AA accredited factory prepares bespoke cooked meats and poultry for ready meals, sandwiches, salads, pizza toppings, and snack food. Dedicated to achieving the highest standards of service, innovation and production, Sam Browne’s products are supplied for further manufacturing in to both retail, wholesale, and foodservice. For full competition details and a full list of sponsor key ingredients please visit November 2018 39



It could be You!

The Sandwich and Food to Go Designer of the Year competition brings together contestants from across the sandwich and food to go industry to compete side by side for the revered title. Greencore have been entering The Sandwich and Food to Go Designer competition for a number of years. Their young, enthusiastic team enter across the categories and many of them make the semi-finals, leading on to The Grand Final. Their innovation and creativity is unparalleled and they bring incredible energy and fun to the competition. Greencore NPD Manager, Emma Taylor is no stranger to the competition. Greencore is a leading international producer of convenience foods, with a real passion for food. Emma and her team work hard creating sandwiches and food to go for many of the well-known high street brands but the Sandwich and Food to Go Designer competition gives them an opportunity to get a bit more creative in the kitchen. “We work hard at Greencore and innovation is key within the NPD Team. We do however relish the opportunity to enter The Sandwich and Food to Go Designer competitions as it really gives team members the chance to shine as individuals. As soon as the ingredient categories are announced the team get busy creating recipes and trialling ingredients. We are so passionate about food and I think the Sandwich Designer competition gives us the opportunity to channel that passion and think outside the

Whether part of a large manufacturing company or a small high-street run sandwich bar, it’s a level playing field for all our contestants with judging being based purely on the sandwich entered.

box. We work individually and as a team, all supporting each other and we bounce ideas within the team. We are a young team with plenty of ideas and enthusiasm so the competition really encourages us to get creative in the kitchen. To be recognised and go through to the semi-finals and subsequently the Grand Final is such an incredible experience for the team. To see our ideas recognised and enjoyed by the judging panel is a real thrill. To work alongside other chefs is a huge learning curve and a great opportunity to step away from our day-to-day and learn more about the industry. We have enjoyed some incredible success within The Sandwich Designer competition over the years. In 2017, Rob Lawton won the New York Bakery category. Last year five of our chefs made it through to the London Grand Final and Greencore Category Executive Chef, Dai Llewellyn won the New York Bakery Croll category which was an incredible achievement. It gives us great kudos to our suppliers to be nationally recognised in the Sammies Awards and we often use our entered recipes to then go on and create something for our suppliers. All in all the competition works well for us - initially inspiring creativity and subsequently recognising our innovation and passion for food.”

40 November 2018 SANDWICH & FOOD TO GO NEWS


Independents should never shy awa y from entering the Sandwich Design er of the Year competition. We love the passion and enthusiasm that some of our High Street sandwich makers can bring to the competition. Lorraine Duthie is one such contest ant.

Lorraine Duthie owns Lettuce Eat Healthy, a high street sandwich bar, coffee shop and caterer, based in Peterhead, Scotland. The ethos behind the business is to provide wholesome great tasting food, encouraging the benefits of healthy eating, using home grown fresh produce to create delicious sandwiches, soups and salads. Lorraine has entered The Sandwich Designer competition for two consecutive years. Last year her Cranachan Croll made it to the final and wowed the judges with its unique twist on flavours. Lorraine is delighted to once again be submitting an entry for the

competition. “Last year, making it to the final of the Sandwich Designer of the Year competition was an absolute career highlight. The whole experience was just an incredible opportunity. Preparing our sandwich alongside industry competitors and in front of a live “industry” audience was amazing. Then to be judged by chef Theo Randall was an unbelievable experience. “Theo was very complimentary about our sandwich and interested in our choice of ingredients. We created a sweet sandwich using the New York Bakery Croll and filled it with regional flavours reflecting our heritage and locality. We were

given a highly commended award at The Awards Dinner which was a complete surprise and just wonderful to receive that national recognition. “The Sammies Awards are national awards but the awards are not just for the large national companies. The Sandwich Designer Competition gives smaller businesses the opportunity to compete alongside the giants and the national recognition gained is a great endorsement for business. We are really excited to be entering the competition again for 2019 and look forward to mixing our fresh local ingredients with the selected sponsor ingredients.” November 2018 41

Tossed technology

uncovered When it comes to technology, healthy eating and salad specialist Tossed is right out in front with both a self-service cashless environment and sophisticated back-oďŹƒce systems that have transformed the business. Angelina Harrisson, food and commercial director of Tossed and Vital Ingredients, lifts the lid on the transformation 42 November 2018 SANDWICH & FOOD TO GO NEWS



Vincent Mckevitt, Tossed founder

ossed has 37 locations. Our core London estate is bookended by Westfield Stratford in the east and Westfield White City in the west. Between that we have 14 other London sites. We have another six motorway service station franchises with Welcome Break, three sites in Dubai and following our acquisition of Vital Ingredient earlier in the year we now operate another 11 sites … and we have a vending machine! We sell customizable made to order food. Our development mantra is that everything we sell must be best in class, innovative and worth walking 10 minutes in the rain for. Our product range is quite small these days: for lunch we focus on salads, hot power bowls and wraps, and for breakfast we have a range of freshly made good eggs, supported by smoothies and juices. Our offer of customizable made to order food is our biggest strength but it’s also our biggest weakness – it’s very, very slow. Everyone wants to customize a salad: there’s always someone who doesn’t like coriander or extra chicken. As a comparison, the burrito model probably has around 19-20 ingredients; our salad bars have 80 ingredients - that’s over 400,000 different combinations for a salad. As a result, we used to have two queues in Tossed: you would queue up for food and then queue up to pay. On average our waiting time was nine minutes; our shops were busy and they looked chaotic. We had to do something about efficiency. The eventual idea was self-service kiosks. They weren’t new technology – they have been pissing people off in supermarkets for well over a decade now! But when they appeared in food to go environments in the U.S, we got very excited. Vincent Mckevitt and I flew out to New York in 2015 to see Paneera Bread, which was trialling them. We started working with pointOne EPoS to develop our own app and started testing at our Baker Street site in January 2016. We spent a long time on this stage and by the end of the year we were ready to start retro-fitting the entire estate. Our biggest stores now have over 20 self service kiosks and arguably the most efficient front of house operation in

this country. We are now working on version four of the software. It took a lot longer than we’d thought: two years from concept to full launch and another year to get our franchise sites on board. We are arguably less dynamic than we used to be. In the old days if we wanted to launch a new product we would just stick it in store. I can no longer do that. Every new launch has to be meticulously planned, photographed and built into the configuration of the kiosk. There is always some resistance to change and there is always consumer frustration when things go wrong … and things did and still do go wrong! The internet can drop out, the app won’t load, the kiosk won’t charge, PDQ machines can just stop taking payments. But the important thing is that when things go wrong you build a contingency to hopefully stop them going wrong next time, or have a plan B for when they do. We have spent a huge amount of time and money on installing new phone lines, fitting 4G dongles, retraining every single member of our team - so if things go wrong we can deal with it better. What else did we do? To support our new in-store kiosks we wanted to jazz up our on-line ordering. We had a click and collect system before. A white-label product, it was a bit clunky and didn’t fully represent what we did in store and it didn’t feel very Tossed, so we decided to start again with our own UX and UI. Additionally, we decided to go cashless, which was probably the most controversial move – we still get at least one person a month complaining that we don’t accept cash. For us, it was a really key step forward, not only in our drive to improve efficiency but also in sustainability: we reckon it saved at least six hours a week of management time, counting and banking cash and making sure you had enough change. Did it work? Our stores now look clean, sexy and very organised. There are no more huddles. Whereas before the maximum number of people we could serve was six, we can now serve 23 people at once. We haven’t reduced our labour costs, but that wasn’t the intention: we’ve redistributed our team into making food and serving customers. November 2018 43

TECHNOLOGY What are my top tips for anyone looking to technology to help improve their business?: • Make it simple and then make it even more simple. Listen to the people who say they don’t get on with technology – they will give you your biggest lessons. • Have a clear goal and don’t lose sight of it. It’s very tempting when developing technology to try and slip in a few extra functions, but don’t do it. We wanted to serve more people and improve efficiency and we stuck to it. • Immerse yourself and your team in it. It’s common for people not to see the benefits right away but you have to persevere. When we launched Asana we had to ban emails to get staff to stop using it for internal mail.

We’ve seen an increase in customization through the kiosks which has helped increase our minimum spend. The loss of cash has resulted in zero seepage for the business and our service target time, which was nine minutes before, is now three minutes and we hit that 90% of the time. People also noticed! None of us realised how much press we were going to get as a result of these changes, primarily about the move to cashless. It’s also raised a huge debate in the industry about whether cashless equals faceless. What about back of house? There’s very little point in having an industryleading front of house system if your back of house is a mess, So, last year we launched Trail software into our stores, an old-fashioned checklist which includes every single task that management need to complete in order to run an effective operation. It enforces our company standards onto the stores. It’s also a record of our due diligence and it makes

training new team members easier and delegating tasks easier. Most importantly, it allows the operations team to remotely check on what tasks have or have not been completed on time. The support office – the greenhouse is what we call ourselves – use Asana software now to project manage all of our workload. This has replaced multiple to do lists, agendas and checklists and most importantly, has reduced email through the business. Email is only used now for external communications. I personally spend around an hour a day now on email – four years ago it was four years! The most recent software at Tossed is Japster, a workplace chat app. It enables one to one communication across the entire company and a social media style news feed so everyone is up to date. As a director, the ability to communicate with anyone in the company directly is hugely beneficial and it works the other way as well. It’s replaced about 100 What’s App chat groups.

44 November 2018 SANDWICH & FOOD TO GO NEWS

Finally, what comes next for food technology? • Analytics: we already have a huge amount of data on our customers; we know what they buy and when they buy it; how much they want to pay or it, where they go when its sunny, and so on. But you have got to be prepared to collect it and analyse it, utilise it and implement it. • Artificial Intelligence: it’s all a little bit black mirror but it’s coming our way. It’s already being used in the food industry to predict how much you need to order, how much labour you need to rota, how much production you need to make on a daily basis. The only problem as things stand is that it will never be 100% accurate, because human behaviour is still not 100% predictable. • Robots: Tossed currently have a prototype vending machine, which is currently in Chelsea and Westminster hospital. It allows us to sell fresh, healthy food 24-hours a day without a shop attached to it. But there is another piece of technology the Americans have invented and I, for one, am looking forward to meeting Sally, the salad robot. Angelina Harrisson, food and commercial director of Tossed and Vital Ingredients, was speaking at the recent lunch! show. This is an edited version of her presentation.

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NEW PRODUCTS PAPREC RECYCLAGE AND GROUPE GUILLIN JOIN FORCES TO SPEED UP RECYCLING OF PET PLASTIC FOOD TRAYS DETERMINED to work with the dynamic around plastics recycling, the French leader for recycling and the European leader for food packaging solutions have launched the REUSAL project to speed up sorting and recycling of PET plastic food trays and to improve the eco-design of the products released on the market. In mid-August, Brune Poirson, French Secretary of State to the Minister for the Ecological and Inclusive Transition, announced the introduction of an incentivedisincentive system to encourage industry to eco-design their products and use more recycled plastics. The Government’s aim for 2025 is to achieve 100% recycling of plastics released on the market, compared with 20% today. “Using recycled plastics in packaging is technically completely safe. We have largely demonstrated this with our partners, notably Groupe GUILLIN, a recognised expert in food packaging solutions”,

explains Sébastien Petithuguenin, General Manager of Paprec. “We are obviously in favour of creating an incentive mechanism even if the system presented by the Secretary of State still needs to be fleshed out”, he added. Groupe GUILLIN, in the vanguard of innovation, has always been committed to eco-design for its packaging. “Because we are concerned about the environment, our Group has been manufacturing PET food packaging containing over 50% food grade recycled materials for the past 15 years. This virtuous principle means an infinite life cycle for our products”, says Sophie GuillinFrappier, CEO of Groupe GUILLIN. The two companies have therefore decided to pool their research and development resources to work on launching a specific unit for the recovery and treatment of plastic food packing and its regeneration to food grade, using the “tray-to-tray” principle.

Paprec and Groupe GUILLIN therefore aim to introduce the following development programme: - develop and optimise food tray sorting in the flow of selectively sorted waste - develop the regeneration technology for this flow - improve the eco-design of food packaging and - optimise the incorporation of recycled food grade materials.

HERALD ‘SUSTAINS’ ITS SALES OF WOODEN PRODUCTS QUALITY disposables manufacturer and supplier, Herald has experienced a consistent rise in sales of its natural birchwood cutlery, stirrers and skewers as the trend for natural products, including wood and paper, continues. The company began to extend its wooden product range a few years ago and has steadily added to its selection, year on year, as the requirement for these products has shown no signs of abating. Part of quality Rootier range, the wooden cutlery, stirrers and skewers have become best sellers in recent months as the consumer continues to drive demand in the UK market. Managing director of Herald, Yogesh Patel comments: “When it comes to quality disposables, the consumer wants more options than just plastic and the catering industry is certainly keen to offer the end user a greater choice. “Natural products are generally regarded as more environmentally-

friendly, presenting a conscientious, worthy option that sits better with the growing majority. We’ve thoroughly embraced this concept and are constantly 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,

46 November 2018 SANDWICH & FOOD TO GO NEWS

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 adds: “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.


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Ingredients Water, Sunflower Oil (30%), Spirit Vinegar, Italian Medium Fat hard Cheese (5%), Pasteurised Egg Yolk, Sugar, Garlic Powder, (0.9%), Onion Powder, Black Pepper, Salt, Modified Maize Starch, Anchovy, Lactic Acid, Mustard flour, Thickener (Xanthan Gum), Parsley, Emulsifier (Polysorbate 60), Antioxidant (Calcium disodium EDTA) ALLERGY ADVICE: For allergens, see ingredients highlighted.


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Clik into place With the new range from Herald Introducing Clik, a selection of folding cutlery brought to you by quality disposables supplier and manufacturer, Herald. Wrapped and ready to use with a selection of salads and ready made dishes, Clik products are available in black and white and include folding spoons and forks. These competitively priced, premium, easy-fold items are part of Herald’s quality, disposable cutlery range, which is popular with sandwich and food to go operators across the UK.

For further information Tel: 0208 507 7900


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To advertise call Paul Steer on 01291 636342 November 2018 47


Eden UK’s unique gravity-fed sandwich merchandising solution Eden UK’s gravity-fed sandwich and food to go merchandising solution, Tip2Sell, is eliminating traditional display problems. Russ Skinner explains the benefits TIP2SELL was developed to overcome the constant frustration when shopping food to go products, particularly at lunchtime when time is short to choose your choice of food and get back to the office! So, we developed a gravity fed simple system that presents food to go products at the very front of the shelf. Once you take your choice, the product behind slides into place to replace the one taken and keeps the presentation neat and ready to shop. All products are separated by an easy to adjust divider system that creates the ‘runway’ for the product to slide down. Products that aren’t triangle shaped sit on small supports to stop them falling into the void where the traditional sandwich container would sit and taller products have a raised front to stop them tipping forward. All types of products work in the system – Sandwiches – both bagged and triangular, Wraps, Sushi, Baguettes, Salad Boxes, Shelf Ready Packaging etc. The system is Patented. Since T2S was introduced to several key retailers, we have provided equipment for in-store trial periods within both very busy and regular trading outlets to see how the system works normally and when under extra pressure. The results are really impressive: to date this

has included over many different store types and sizes and we have seen sales uplifts of up to and sometimes over 15% and waste savings to an average of 6%. When installed regular comments we receive are: “It looks so much better”; “I can see exactly where my favourite choices are”; “Once I’ve filled it in the morning, I don’t need to worry about it until a line runs out of stock!”; “It always looks like there is a good range available at any time of the day”. Many of these comments are from store staff who have seen the benefits in time saving – up to an hour per fixture per day, meaning they don’t have to continually re-arrange the stock after the busiest periods – It stays where it should and prevents the ‘rummaging’ that often occurs in the food to go fixture. Once the system was produced for real, (we originally manufactured initial trial kits in 3D print), it became apparent that not only would it merchandise and present triangular sandwiches, but actually successfully merchandise 95% of the food to go products that you can find in most multiple retailers. We are very happy with the results and look forward to seeing the product rolled out throughout the multiple retailers stores over the next 12 months or so.

48 November 2018 SANDWICH & FOOD TO GO NEWS

KEY BENEFITS • It effectively presents the sandwich or food to go in tracks and the front of the unit is a clear acrylic so you can clearly see what the product is. It also incorporates a ticket holder, wide enough for a food to go label behind the price as well. The dividers you place into the front can be adjusted for width with sandwiches, baguettes, wraps or sushi. Everything slides down it. • Because the next product is presented as the old one is taken, the problem of someone throwing a sandwich back up the shelf because they’re looking for a newer date, virtually disappears. It makes it quicker for customers to select what they want: they can see the product more easily because it’s better presented and because the light is always at the top of the fridge there are no dark spots.


Aircell delivers

salad days

Over a seven-day period, bags of baby leaf salad and house salad bowls, provided by a major industry supplier, were held in a commercially available open front multi deck and an identical model, modified with the patented Aircell air flow management system. So what were the results?


n food technology, it is an established fact that perishables held within a narrow and stable temperature bandwidth and at higher relative humidity will be maintained at better quality for longer, leading to an extended shelf life and a more enjoyable product for the customer. To help quantify the importance of stable holding temperature bandwidths and higher relative humidity, Applied Design & Engineering commissioned Assured Quality Solutions Ltd to assist in scientific trials. Over a seven-day period, bags of baby leaf salad and house salad bowls, provided by a major industry supplier, were held in a commercially available open front multi deck and an identical model, modified with the patented Aircell air flow management system. Salad was selected for the tests due to its sensitivity to temperature abuse and

its relatively short shelf life, typically six days. During the trials, the conventional single air curtain cabinet demonstrated a temperature bandwidth of 11.2ºC compared with a span of 5.4ºC in the model Aircell. Relative humidity was measured at 9% higher in the cabinet with Aircell. Salad bags and bowls were taken from the cabinets at the end of each day of the trials and transported, in a refrigerated container, to a local independent microbiology laboratory for measurement of yeasts, moulds and total viable counts (TVC) for bacterial growth. On each day of the tests, the TVC were consistently higher in the baby leaf salad bags displayed in the conventional cabinet. The highest TVC in the cabinet with Aircell was 5.0 x 107 colony forming units per gram (cfu/g) compared with 2.8 x 108 cfu/g in the conventional cabinet. By

day five there was also a substantial difference in the total yeast count of 1.6 x 104 cfu/g in the cabinet with Aircell, compared with 3.0 x 105 cfu/g in the conventional cabinet, indicating that bacterial proliferation occurred sooner and was greater in the conventional cabinet. Similarly, the TVC for bacterial growth in the house salad bowls were consistently higher in the conventional cabinet. By day five the total yeast on the salad displayed in the conventional cabinet was 2.8 x 105 cfu/g compared with 4.0 x 103 cfu/g cabinet with Aircell, demonstrating more rapid bacterial proliferation in the conventional cabinet. In addition to the laboratory assessments, David Vagg of Assured Quality Solutions Ltd conducted organoleptic (taste, sight, smell and touch) tests and found that there was a higher degree of product degradation in the salad packs and bowls displayed in the conventional cabinet. The majority of the baby leaf salad displayed in the conventional cabinet scored below 25% in the sensory assessment, compared with a much better score of above 60% in the cabinet with Aircell. The overall sensory quality score of house salad bowls was rated at 68% in the

cabinet with Aircell and 44% in the conventional cabinet. At the end of the trials, David Vagg commented: “The tighter temperature control demonstrated by the cabinet with Aircell offers up a number of opportunities for the retailer. There is real potential for longer shelf life and fewer customer complaints associated with poor quality, deteriorating products. The current focus on limiting single use plastic packaging is likely to shorten shelf life and increase food waste. Aircell, with its tighter temperature bandwidth, has the potential to mitigate the impact of reduced packaging on product quality.” Applied Design & Engineering’s Chairman, Nigel Bell, added: “Aircell is a unique and disruptive technology for open front refrigerated displays. It is currently the only system which helps ensure consistently narrower temperature bandwidths for maintaining perishable merchandise at optimum quality over extended periods. We believe these trials demonstrate that refrigerated cabinets incorporating Aircell will help make a tangible contribution to reducing food waste in the retail cold chain.” Tel: + 44 (0) 1502 537135 November 2018 49


Current trends in furniture design for venues What are the latest trends in furniture design for venues? Jan Dammis, head of international sales hospitality furniture supplier GO IN, has all the latest info


he current trend in furniture design is all about using novel combinations of new and traditional materials to create innovative and distinct interior styles. These individual concepts enable independents to compete on an equal footing with the polished but monotonous interiors of the national operators. The choice of materials used in furniture design has never been greater: elegant woods, trendy weaves and futuristic stainless steel are all available in an unrivalled variety of forms and colours. These define not only the form of the important pieces of hospitality furniture such as tables, chairs and stools, but are also important in characterising the ‘feel’ of the pieces too, the robustness, the build quality and the luxuriousness. The choice of furniture for any café is critical in setting the atmosphere and tone that your customers expect. So before the furniture can be chosen, it’s important to understand your target market and the type of experience you’re trying to create for them. When your interior - including the all-important furniture - perfectly matches your customers’ expectations, then they’ll feel more at home, more likely to stay longer and more likely to revisit. First impressions count. For this reason, it’s important to stand out from your competitors with your furniture. So have the courage to go for impact and diversity, with a mix of styles, colours to create a theme which is bang up-to-date … there are many ways to be unique! Designing a café or sandwich bar means more than putting furniture into a room and decorating it with matching accessories. Interior designs convey a concept, appeal to one or more target groups, tell stories and, ideally, arouse emotions. GO IN has created a range of coherent looks, under the slogan ‘many ways to be unique’, using new and existing products, from its extensive range of professional furniture. The French bistro ‘look’ is all about

artistic wood panelling, floral patterned wallpaper, retro tiles, large mirrors and opulent lights. These are combined with upholstered chairs, bistro chairs and marble tabletops. The ‘French Touch’ range brings together a collection of furniture that allows anybody to create the French Bistro style in their café or restaurant. Four new models of upholstered chair – Benen, Hada, Nilla and Marlo – offer comfortable and stylish seating. Plush upholstery on the seat and backrest combine with details such as brass ‘socks’ to complete the timeless classic French style. INDUSTRIAL BASIC, ONE OF MANY WAYS TO BE UNIQUE! The ‘Industrial Basics’ range picks up on the idea of pure functionality as the basic task of a piece of furniture. Chairs and tables appear solid, functional and almost ‘unbreakable’. Typical characteristics are, therefore, turning spindles and surface screws, visible welds and (artificially produced) traces of wear in the wood. The limited colour range can be seen as an advantage, not a drawback. It

4 November 2018 SANDWICH & FOOD TO GO NEWS

includes industrial green and fire alarm red and is dominated by shades of black/ anthracite and natural colours, which are typical of the ageing process of wood. SCANDI-STYLE, ONE OF MANY WAYS TO BE UNIQUE! Organic shapes, natural materials and friendly colours are combined in this new range of Scandinavian-style chairs. With their fine lines and elegant appearance, the chairs conceal a surprising robustness and stability, making them perfect for use in busy hospitality areas such as restaurants and cafés. The chairs are available in two colours – light and Merano brown ash – and intended to be equipped with seat cushions. The extensive range of cover materials offered by the company makes a wide variety of combinations possible. Remember, when you’re choosing furniture, customers are significantly influenced by the style and quality of finish because they are in intimate contact with it throughout their visit. It’s all about look and feel, and getting it right will help create a positive impression of your overall offering.

some of our display stands for cafes and bakeries

Call 0800 688 9085

or visit us at

To advertise call Paul Steer on 01291 636342 November 2018 5


Pret’s challenges as a global brand How does Pret A Manger really function on the development side, where the need for consistency and also innovation provides constant challenges, both at home and abroad? Clare Clough, Pret’s food and drink director, provides some candid insights


sit as part of the group operating board at Pret and I have responsibility for food, coffee, and more recently logistics and supply teams. I work with colleagues in the operations, people and property teams etc, but I ‘own’ the product and customer offer and our relationships with our supply base, predominantly in the UK but also working with our international teams and, most recently,

in the new partnership ventures we’ve been undertaking as well. My degree is in food technology and I identified quite early on that I wanted a career in the food industry. I did a four-year ‘sandwich’ course with M&S, fell in love with the job as a technical manager and subsequently joined Safeway as a graduate and then Tesco. I spend six years with Tesco, starting in the produce category as a

54 November 2018 SANDWICH & FOOD TO GO NEWS

technical manager and then moving into bakery, before realising that to really get on at Tesco you probably needed to be on the commercial buying side. I was lucky enough to be given the opportunity to put my toe into the water by buying in a couple of categories, which helped to round me out. Just as I thought I was going to become a Tesco lifer, I was approached by someone I knew at Pret


who asked me if I would be interested in joining the business. Having been a Pret customer for some time I was delighted, so after finding out a bit more I joined the brand development team, developing new opportunities without disrupting the core business, a critical element for Pret. I started initially on a project, developing the product side of our new French business, a good way of learning about the full range, what a

Pret ingredient should be like, how they should be manufactured and how we could move them around Europe. About 18 months after that I moved into the core team, first of all heading up products and technical and then adding commercial, coffee and most recently logistics. It was a big culture shock: I ‘grew up’ with Tesco and it gave me an incredibly robust grounding. Moving from a large business where I knew a lot of people to a smaller business where I knew no-one and there was only about 120 people, was also quite a shock after six years. But what I loved about Pret was that it’s a food-led business; food is at the heart of the business. Shops come first in terms of how the operation works, but food is the central drive, especially in my team. It was a real pleasure to be in a business where I could be more innovative – there wasn’t a lot of innovation we could do in some of the fresh produce categories I had previously looked after. I do have a fantastic commercial team and a very strong buying team but they are also fundamentally foodies! We always, without exception make food-first decisions. We would definitely take the decision not to launch something if we felt we couldn’t do it in the right way – that’s unusual for some businesses. We’re trend-aware but we don’t chase down trends to the extreme. If it’s not the right thing for us to do and we can’t deliver it in the right way without the right commercials, then we will walk away rather than sourcing it.

INTERNATIONAL The biggest opportunities we face at the moment and the biggest challenge is how we become much more of a global brand. We are still UK-centric; we have operations in the US, Asia and France - but they are smaller comparatively. We have also recently started opening partnership shops. We have always been in total control of our own destiny, having operated all our own shops ourselves, so handing that over and working with new partners is definitely a new challenge for us. We’re working hard to make sure we have the infrastructure we need to support them to operate the businesses in the way we would like them to. My team has a large element of ‘control-freakery’ but we know we have to learn to relax a bit and figure out what we need to focus our attention and energy on and what we can trust our partners to deliver without our constant input. For me the biggest challenge is building a supply base that will feed all of the shops wherever we want to open in the world. We have a fantastic supply base in the UK but because we’re a fresh food brand we can’t easily move that. We can’t just box up an offer and ship it – we have to create new supply bases in new areas. At the moment we are exploring a hub model throughout Europe that we can then backfill with some products and ingredients and have a more open partnership model. November 2018 55

PROFILE FRANCE When we opened in France it had been 15 years since we’d landed in a new market. We learned on the job a little bit if I’m honest! We started by thinking that we’d retain the core principals of a kitchen in every shop and fresh ingredients and delicious recipes, but flexed to a French palate. Luckily, quite early on, we made the decision to conduct a panel with some French customers – something we don’t often do at Pret. What we found was a real surprise: they told us that they didn’t want us to become like a French version of Pret. They wanted us to be the Pret they’d experienced in London and have the charm and attraction of the British offer. We decided we needed a low level of localisation, rather than high. In the end the only new launches were a slightly heavier baguette and one new - the jambon-beurre. That recipe incidentally has now been imported back in the UK and internationally as well. Our rule of thumb for any opening is 80/20 – 80% core recipes and 20% localisation. Our French business is now one of our strongest performing parts (25 shops mostly in Paris, Nice and Rennes). U.S I’ve probably spent a third of my time in the last year working in the U.S because it’s been one of the more challenging areas of the business. From a range perspective, we haven’t had to change that much, apart from some local terminology: a toastie in the UK is a grilled cheese in the US, for example, but it’s fundamentally the same product. The biggest challenge has been developing the quality of the supply base and ingredients. In the UK we’ve got a brilliant network of suppliers we’ve known for many years, but there we are a smaller volume, New York-concentrated business in a huge American picture and we’re still building a lot of those supplier relationships. My first concern was not that the offer wasn’t right, but that the execution of the offer wasn’t right - a combination of the quality of the goods and ingredients we were bringing in and the execution from the shops team.

NEW OWNERSHIP Our sense is that under our new ownership we are continuing the journey we were already on: a five year plan was already in place and that will continue. That already included a lot of opportunities around internationalisation and looking at embracing digital and technology more. But under our new ownership it will also give us some great access to their companies in the same parent company – I’m excited to learn from them. It’s clearly a big change for the business, but internally, it doesn’t feel like a big change in direction at the moment. TRENDS One of the biggest trends in recent years has been the growth in plantbased eating or a reduction in the consumption of meat. Two and half years ago we opened our first Veggie Pret as a pop-up. It’s now coming into its third year and we’ve just opened in Manchester, so it’s very much part of our story. The biggest thing it has brought to us as a brand is that it really challenged my team to have a better offer for vegetarians. I think we were probably lazy before - we could offer cheese or egg on different types of bread, but we hadn’t really gone much beyond that. When it came to having a shop to fill, we had to become much more innovative in our recipes and that has translated back into the main estate. We’ve now got a much better, more flavoursome, more innovative range of vegetarian and vegan products in all our shops and I think that will continue to grow. The reaction to it was extraordinary: we had to shut early on opening day because we just blew out of everything. We couldn’t get to fill the fridges because of the number of customers! We just hadn’t accounted for how much it was going to capture people’s imagination. We thought we might have a mad period and then it would die off, but it just kept ticking along. We didn’t lose customers or sales. It was a good outcome. We now have a number of vegan lines. One of the things we committed to with Veggie Pret was launching a vegan product in each of the categories within our core shops and they still exist, so that shows there’s a demand

56 November 2018 SANDWICH & FOOD TO GO NEWS

for them. But where we see the biggest demand for vegan at the moment is within treats. We launched a dark chocolate and almond butter cookie earlier in the year – it pretty much went viral and it became overnight our second best-selling cookie. In my time we’ve probably launched seven or so different cookie flavours and they’ve come in at number four and left at number four. So, we’re seeing an increase in plant-based eating but also a crazy customer engagement in vegan snacks. I imagine it’s because people are trying to reassure themselves that they’re making a healthier choice. We display all of our nutritionals and very clearly say it’s a dark chocolate and almond butter cookie but people seem to feel

PROFILE it’s better for them than our doublechocolate cookie! We try and be vegan rather than just vegetarian where possible. Everything from our numbers says that vegan products will just continue to grow as a percentage of our range. BIGGEST SELLING PRODUCTS Our best-selling product is actually a banana - same the whole world over - but for main meal sandwiches it’s our chicken and bacon baguette, tuna baguettes and Chef Italian salads. The top ten sellers are much the same as anywhere else and this has been the same for the last five years. My own personal favourite sandwich is the avocado wrap – that was my favourite before I joined the

company and it has maintained its position in my heart. I don’t eat it that often because I’m often trying out new products. A product that exceeded our expectations was the launch four years ago of our flatbread wraps. They just stormed out from day one. There were two things we under-called. Firstly, because of the way they’re merchandised, they front-faced with all the ingredients, and they’re very colourful. We know that colour really brings the shops to life and it captures customers’ imagination. Secondly, it was one of our first forays into more innovative recipes, so we used it as a category to be a bit more flavoursome; to embrace some recipes from different cultures – that was something Pret customers hadn’t seen so much of before. We had taken our bloomer sandwiches out to make space for them, partly because I wasn’t particularly happy with the quality of breads on that product. That was quite a risk at the time because that was a decent performing category, NOT IMMUNE FROM FAILURE Pret has had stuff that hasn’t worked, of course. We’re a very successful business but we’re not immune from failure – the key thing is that we’ve learned to fail fast. You can waste a lot of time, resources and energy otherwise by fighting a lost cause. We have a robust testing process from the development kitchen through to shops, but sometimes that lets us down. We can assume that something made in the development kitchens can

be easy for the team members to do, but sometimes it doesn’t work out like that and you can end up with a different execution on the shelf to how it was anticipated. At that point you have to say we’ve made it too hard! At Pret we definitely don’t ask the teams to do better – it’s the responsibility of myself and my teams to make their jobs easier. It can be difficult for my team of chefs to pull back sometimes, but it’s better to walk away. NEW PRODUCT DEVELOPMENT PROCESS We have five new product launches every year and we like to have a ninemonth window between concept and launch. We can get it down to three months but it can take over a two years - it just depends. We write an annual food plan in the summer but it’s not a finished document because the nature of being innovative means that we keep it live and keep opportunities within it. Innovation is led out of the development team, so we employ a team of chefs who work on scratch development in our kitchen and they design the recipes for things like our sauces or dressings, as well as finished products and they brief those out to our suppliers. They are working often to quite a wide brief to allow their innovation and creativity to come through; they also have the opportunity to come up with stuff that wasn’t on the food plan as well. If they have a great idea they’re encouraged to bring that forward.

Introducing a new range of Pressed Tomato Juice and Bloody Mary Mix For more information contact November 2018 57

PROFILE Every Thursday comes the formal process when we have a session in our development kitchen when the team presents any projects that are in place, and myself, my head of food and head of buying also sit in. It’s not a cold presentation like Dragon’s Den, it’s more of an opportunity for us to work as a team and decide how the project will go. Then we have a final process, which I found quite odd when I joined: it’s a show intel, which is when we take Clive Schlee, our CEO; our marketing director, and the UK MD through all of the products that are coming up for launch. It’s just an opportunity for everyone to have a conversation about how it might affect the shops and how to position it. HEALTHIER AND INDULGENT We try and run a very broad range. We like to think that we’ve got a product that’s right for any person for any time of day - however they may be feeling - from the indulgent down to the healthier, and the classic through to the exotic. We have bigger days on salads and soups on Mondays and Tuesdays and bigger days on bacon brioche and Mac n Cheese on Fridays. I can tell you that the biggest sales day for our bacon brioche is on 14th December, because every year after the Christmas parties, sales go through the roof. OPPORTUNITIES FOR SUPPLIERS What’s important to us is high quality, with service levels secondary

to that – the ability to meet our needs. We operate very fresh supply chains, so that can be quite challenging. We have 300 or so shops waiting for your ingredients to arrive every morning, so a failure in that supply can have quite serious consequences. We embrace innovation and we like to see that trait in our supply base as well. THE PRET CULTURE We have a really strong internal culture and a lot of that comes through from Clive, our CEO. He’s set some core values for the business that we adhere to: we talk about being shops first, for instance: everyone in the support centre is there to support the shops and really put them at the heart of our business. Everyone in the business spends two days a year working in the shops. If you join my team – because it’s really important to understand shops – you spend two weeks. If you’re on the development team, where you really need to understand how the benches work, you spend four weeks. We also talk a lot about the joy of Pret, creating joy for our customers through food and coffee, and also joy for our team members. We also believe in joy for the supply base, so we ensure we have mutually beneficial relationships. We’re also involved in homelessness and sustainability. We try to put this sense of creating joy at the heart of the business and this permeates right through the business.

58 November 2018 SANDWICH & FOOD TO GO NEWS

WHAT KEEPS ME AWAKE AT NIGHT? I’ve been travelling a lot so jet lag keeps me awake at the moment but in general, it’s the challenge of retaining consistency as the business grows. One of Pret’s great strengths from the customer’s perspective is that despite the individual production in each shop, we have a high level of consistency of experience for our customers. In the UK that’s managed through our own operational strength. As we become more international and have more partners, my obsession is how we retain that consistency. Clare Clough, Pret’s food and drink director, was speaking at the lunch! show. This is an edited version.

The BSA Conference The British Sandwich and Food to Go Association Conference will be taking place on

Wednesday 27th March 2019 at the British Academy, 10-11 Carlton House Terrace, London SW1Y 5AH. The event promises to be an interesting and informative day, focusing on key issues that continue to challenge the sandwich and food-to-go industry. From allergen to waste, we will be calling on some of the industry’s key figures to present their positioning and to open discussions as to how we can work together as an industry, united by the same causes. The full agenda will be announced shortly. To book your place contact Sandra on 01291 636348 or email November 2018 59

PACKAGING Faerch UK launches new, 100% recycled material into the food to go market FAERCH Plast UK Ltd – one of the leading manufacturers and innovators in the design of recycled plastic packaging for the food industry – has launched 100% recycled PET material into its Food to Go product range. From 1st January 2019, the company will be able to offer a material which is made from 100% recycled PET, thereby reducing the need to use virgin materials. This combined with its recently announced acquisition of the 4PET Group, means that it has succeeded in ‘closing the loop’ on PET trays. Mark Tollman, Sales Director of Faerch Plast UK & Ireland, added: “We see this as a great innovation for our customers and the environment, as we continue to develop sustainable packaging. “This innovation is a further commitment to the UK Plastics Pact, which we are proud to be a founding member of.” Its Ely plant is a state of the art manufacturing operation producing recycled plastic packaging for the UK and European markets. The site extrudes its own sheet using UK sourced materials and has benefitted from a £20m investment programme over the last two years. The company’s manufacturing facilities are 100% powered by electricity from renewable sources and are part of Operation Clean Sweep to ensure zero plastic pellet loss during transport and production to contribute to clean oceans. (

Pcrrg reports huge increase in coffee cup recycling COFFEE cup recycling rates have increased from an estimated 1:400 to 1:25 in just two years and will increase to 1:12 in 2019, according to a Report published by the Paper Cup Recovery and Recycling Group (PCRRG). Through its collaborative programme of workshops and seminars, it has facilitated a step change in paper cup recycling that sees it confident of meeting its 2016 Manifesto Goal that ‘by 2020 the greater majority of the UK population will have access to information, schemes and facilities that enable used paper cups to be sustainably recovered and recycled.’ In fact, the Report shows that capacity exists now to recycle all the paper cups used in the UK. In the past 12 months the work of the PCRRG and its members have led to the following progress: • There are now more than 4,500 paper cup recycling points in the UK for consumers to return cups via bring banks and in-store take back schemes; • 115 local authorities now collect paper cups with paper cartons, with more coming on stream all the time; • 21 waste collectors are now actively participating in a national recycling scheme to increase recycling of paper cups and transport them to their reprocessing end markets, up from two last year; • Five reprocessors are accepting paper cups including ACE UK, DS Smith, James Cropper and Veolia; • At least nine councils have started to include paper cups in kerbside collection schemes for householders, and that number is growing through the ACE UK programme. Neil Whittall, Chairman of the PCRRG said: “The industry can

60 November 2018 SANDWICH & FOOD TO GO NEWS

be justly proud of the progress it has made so far but of course we know that there is more work to do. Consumers are rightly demanding change and Government is keen to make that happen. “However, we believe that by working together we are demonstrating that industry can and will make change in a way that benefits the circular economy, protects UK manufacturing and engineering jobs and does not threaten the success of the high street. “As a result of our actions and our support for PRN reform, we don’t believe that burdening the consumer with more cost in the form of a cup tax or charge is needed.” Mark Pawsey, Chairman of the All Party Parliament Group on Packaging, said: “The figures speak for themselves, but what impresses me is how this industry has taken a serious challenge and pulled together to effect change that is workable for all stakeholders.”

NEWS Vegetarian meat substitutes ‘exceeding salt limits’ SALT campaign group ASH has turned its attention to vegetarian meat substitute products, where the worst offenders were saltier than Atlantic seawater, it says. In fact, more than a quarter of meat-free burgers, sausages and mince tested for a study exceeded maximum recommended salt levels. Of all of the meat-free alternatives studied by Action on Salt, only three were low in salt. A total of 28% of the 157 meat substitute products studied by Action on Salt missed the voluntary salt targets set by Public Health England. Public Health England said it had told companies the importance of meeting its voluntary targets. But Action on Salt called on PHE to take “urgent action” to do more to lower salt in the products. Meat-free bacon was found to be the saltiest range of products, followed by sliced “meat”, while vegetarian burgers were saltier on average than those containing meat. There were also large variations between products in the same category, with the biggest being the 83% between the saltiest and least salty meatfree mince products. Action on Salt nutritionist Mhairi Brown said: “The food industry has ensured greater availability of meat-free alternatives, but now they must do more to ensure that meatfree alternatives contain far less salt - at the very least lower than their meat equivalents. “This survey drives home the urgent need for Public Health England to reinvigorate the UK’s salt reduction strategy.” Source: BBC

Subway Europe takes on a digital partner for 5,400 Europe sites DIGITAL signage company Cineplex Digital Media is partnering with Subway Europe (“Subway”) to design, deploy, support and operate a network of digital menu boards at Subway locations across Europe. The digital solution will enable Subway stores to efficiently display enterprise-wide or tailor-made content and promotions from a single access point. As part of the new partnership, CDM will work alongside Subway to provide ongoing strategic creative content, consulting services and marketing initiatives to over 5,400 new and existing restaurants. CDM was selected for its creative expertise, flexible content management features and extensive experience providing digital menu board solutions to global brands in the Quick Service Restaurant market. Each network will consist of four 47” displays to be installed behind Subway sandwich counters and will feature CDM’s proprietary software solution which enables restaurant franchisees to manage and control in-store digital marketing programs. “As a global franchise operating in multiple countries and languages, Subway has complex business needs that require customizable solutions and maximum flexibility,” said Mike Brouwers, Regional Marketing Director, Subway Europe. “CDM has a wealth of experience managing unique digital networks and their simplified solution to display content in multiple languages using a single source made them an obvious partner choice for this large-scale deployment.”

Fab Stanghieri, Executive Vice President and General Manager, Cineplex Digital Media, said: “We are excited to announce our new partnership with Subway as we continue to expand our international footprint and provide strategic digital solutions for top brands around the globe. “As the world’s largest submarine sandwich franchise, Subway recognizes the importance of providing dynamic, engaging and interactive guest experiences and we look forward to working together to optimize the overall customer journey.” To date, CDM has launched its digital menu boards at over 100 Subway restaurants in the UK, Germany, Ireland, Norway, Sweden, the Netherlands, Finland, France, Belgium, Italy and Spain. Over the coming years, the solution will also see the installation of digital screens into new and existing locations across Europe. On a mission to revolutionize digital experiences where people work, shop and play, Cineplex Digital Media has made a name for itself in the Digital Out-of-Home, Retail, Financial and Quick Service Restaurant industries by providing strategic, digital display and network solutions for its clients. CDM’s industry leadership stems from its expertise in offering clients a full-service, end-to-end digital signage solution, including research and creative strategy, content production, installation and technical support, digital asset management, media sales and data analytics. November 2018 61


Yorkshire Pudding

Sandwiches join the Christmas favourites As the cuckoo is held to be the first harbinger of spring, Christmas sandwiches now signal the impending yuletide for many, often making an appearance before shop festive decorations. Vegan was big in 2017, so what’s new this Christmas?


he first Christmas sandwiches were earlier than ever this year, hitting the shelves by October 4th, something of a record and a sign of just how important festive sandwiches are to retailers’ turnover. Is there a theme this year? Vegan sandwiches were the big new favourite last Christmas, with launches by a number of multiple retailers and foodservice chains. This year’s trend is less obvious but Sainsbury’s, EAT and Urban Eat have all launched what are effectively Yorkshire Pudding Sandwiches. An independent shop first launched a Yorkshire Pudding Sandwich around two years ago to huge media coverage and development chefs have obviously taken note. EAT’s version includes turkey, sage & onion stuffing and crispy bacon with sage mayonnaise and cranberry sauce, all rolled up in a giant Yorkshire pudding. There’s also been a bit of catching up on the vegan front, and pigs-inblankets continue to feature in some surprisingly varied products.

So who’s doing what this time around? URBAN EAT The range consists of a Turkey Feast Sandwich, a Turkey, Bacon and Stuffing Sandwich, a Brie and Cranberry Wrap and new Veggie Feast Sandwich and

for consumers, it provides a massive opportunity for increased sales for retailers. “We have extended the collection this year to tap into consumer interest for more vegan on-the-go products, while also catering for the demand for hot eats that can be eaten out of home.”

Turkey, Bacon and Stuffing Sourdough Toastie. Festive turkey sandwiches apparently make the brand’s top ten best sellers list whenever they are available. It says festive sandwiches are “popular sellers” from November onwards and that consumers reach “peak Christmas sandwich fever” in the second week of December, when more seasonal sandwiches are sold than any other time. Isla Owen, head of brand at Adelie Foods, said: “The Christmas sandwich is now a much-loved tradition of the festive period in the UK and as well as being a highlight of lunchtimes

62 November 2018 SANDWICH & FOOD TO GO NEWS

TESCO New to the Tesco Christmas sandwich range this year is a Vegetable Christmas Dinner Wrap; Boxing Day Sub Roll, and a Gluten Free Turkey and Trimmings sandwich. This has a selection of turkey breast slices, layered with sausage, bacon, sage and onion stuffing, finished with a dollop of sweet cranberry sauce. The classic Brie and Cranberry Sandwich has also returned. This year, the supermarket chain has said that customers can “sample the full taste of Christmas” with their brand new Finest Festive Feast Trio. The three-course sandwich meal features three mini rolls that each have a different filling. To start is Posh Prawn Cocktail, the main is Turkey and Stuffing and to complete the meal is a dessert roll of Chocolate and Cherry. In another new twist, the Finest Salmon Duo Bagel features a hint of gin. The onion bagel is filled with Scottish gin-and-juniper-cured salmon, oak-smoked salmon and candy-striped beetroot, as well as horseradish crème fraiche dressing and a touch of spinach.

FOCUS SAINSBURY’S Sainsbury’s crowd puller this year is The Big Beef, which is essentially a beef dinner stacked into sandwich form - including Yorkshire pudding and a gravy mayonnaise. There’s another interesting launch: ham and cheese fondue with cornichons sandwich, ASDA Asda’s festive range of lunchtime favourites was a relatively late one, not hitting stores until November 5. New for this year, Asda have introduced a festive Vegan Bubble and Squeak and free from Turkey and Stuffing sandwiches. The supermarket’s range includes classics Turkey and Trimmings, Brie and Cranberry and Prawn Cocktail. M&S M&S will be hoping that Christmas sandwich sales will go some way to help offset the disappointing recent results on the food front with like-forlikes down by 2.9%. New from the company is a special Christmas sandwich, in honour of World Vegan Day – the No Turkey Feast, their first vegan festive sarnie. It’s a combination of seasoned roasted

soya, cranberry chutney, caramelised onion and sage dressing plus fresh spinach on soft malted brown bread. According to M&S, their exclusive soy protein has been scientifically developed to mirror meat in terms of taste, texture and even smell, plus is high in protein and low in calories. Helen Brennan, M&S sandwich developer, says: ‘Signalling the start of the festive season, the launch of our Christmas sandwiches is hotly anticipated. Customers look forward to enjoying an early taste of Christmas, with our Turkey Feast being the number one sandwich of choice.’ ‘This year we set ourselves the challenge of creating a meat-free alternative with the same delicious flavoursome veggies, vegans and those reducing their meat intake can still enjoy the festive favourite. We think it’s equally delicious and can’t wait to hear what customers think!’ Also new this year is a roast beef dinner, brie and grape and Three Bird Roast sandwiches. There’s also a festive classic Turkey and Pigs in Blankets. More has been added to the collection including Turkey and Pigs in Blankets, Prawn and Smoked Salmon Cocktail and a Christmas Turkey Wrap - which is finished with a brussel sprout slaw. Five percent of each sale being donated to homeless charity Shelter.

Seed Bloomer, our vegan Coronation Cauliflower and decadent Salted Maple Caramel & Gingerbread Cake, there is something for everyone.” It features the latest craze, a Roast in a Yorkshire Pudding Wrap. This includes turkey, sage & onion stuffing and crispy bacon with sage mayonnaise and cranberry sauce, all rolled up in a giant Yorkshire pudding. There’s also Pigs (in blankets), Mash & Gravy, a Pigs in Blankets Pot and a Keralan Turkey Curry. This is a delicately spiced Keralan Curry with all the Christmas Dinner favourites turkey, parsnips & potatoes. Served with jasmine rice and topped with zingy lime pickled vegetables. There’s also a festive MAC N CHEESE. Creamy mac n cheese with a festive topping featuring cheddar, sage & crispy fried onions. The sandwich line-up includes: The coronation on onion seed bloomer. A vegan sandwich, the Coronation bloomer pairs delicate Indian spice with crunchy cauliflower and sweet raisins sandwiched between onion seed bloomer slices.

BOOTS Boots were ahead of the pack having introduced their festive offerings into store on October 1, with all the favourites back. This included a Parsnip Fritter & Butternut Squash sandwich and there’s also a Pigs Under Blankets sandwich. EAT EAT’s seasonal menu has been created by EAT’s executive chef, Arnaud Kaziewicz, a MasterChef: The Professionals finalist. He’s created a fully festive menu to suit a wide spectrum of tastes, says the company. Arnaud comments: ‘Our dedicated team of chefs have been busy in the kitchen, and I’m proud to unveil our delicious range of Christmas treats. From a Roast in a Yorkshire Pudding Wrap, Keralan Turkey Curry, our famous Festive Full Works Bloomer and Pigs in Blankets, to vegetarian Brie, Cranberry & Stuffing on Onion

Festive full works on malted wheat baguette The full works in a malted wheat baguette. Turkey, stuffing, bacon, cranberry sauce, chicken mayonnaise & spinach topped off with crispy onions. Festive full works multi-seed bloomer Butter basted turkey, sage & onion stuffing, smoked ham, mayonnaise, cranberry sauce & spinach on multiseed bloomer. November 2018 63

FOCUS Brie, cranberry & stuffing on onion seed A veggie festive favourite. Creamy Brie and crunchy nut stuffing with sweet peppery cranberry sauce and spinach on onion seed bloomer. Turkey & cranberry A simple classic. Butter basted turkey and cranberry sauce on malted bread. COSTA From November, Costa launched festive takeaway cups, which come in four colours – teal, bronze, red and purple – and feature cute characters such as snowmen, penguins and a gingerbread ‘man’, alongside a brand new food and drink menu. New to the menu is the hazelnut praline and cream latte, which features a chocolate truffle crumb. There’s also the caramelised orange and cream hot chocolate, which is topped with an orange syrup, cream and a caramelised orange slice drools. Costa is also bringing back some firm favourites: the Black Forest hot chocolate, gingerbread and cream latte and gingerbread and cream hot chocolate, which comes with a miniature gingerbread man. Foodwise, there’s pigs in blankets mac & cheese, and a range of sandwiches like turkey and Emmental shimmer brioche. STARBUCKS They’ve also given the food menu a festive revamp, featuring a turkey feast panini and a brie and cranberry focaccia, plus a vegan winter sandwich. Starbucks’ new turkey, ham and cheese toastie is an upgrade on their classic ham and cheese toastie, which has been given a Christmas makeover. GREGGS Greggs ‘iconic’ festive bake is back again - it even has its own Facebook page - The Greggs Festive Bake Society - and a countdown website www. Joining the hot lattice pastry pocket on the menu this year are other favourites such as the turkey, cranberry and bacon roll, Christmas lunch sandwich and the Christmas lunch soup. New additions include Customers a pigs under blanket baguette, cheese and chutney toastie and even pots of pigs in blankets - available in selected stores.

Greggs’ mince pies are back on the shelves alongside a choc cherry muffin, Christmas cake slice, Christmas ring bun cupcake and Christmas shaped biscuits. New to the menu is a snowy road, a wintry take on the rocky road classic as well as three new flavoured hot drinks. PRET A MANGER On the sweet front the company have ignored gender neutral debates and named their gingerbread ‘Snowman’ Melvin. Their sandwich launches include the Christmas Lunch, thick slices of free-range turkey with port & orange cranberry sauce, herby pork stuffing and baby spinach leaves. Finished with a dab of mayo and crispy onions. There’s the Veggie Christmas Lunch - roasted butternut squash,

rocket and Christmas pesto. Served with a spoonful of yoghurt & mayo dressing and a sprinkling of crispy onions. Then there’s the Very Merry Christmas Lunch, grilled carrots, crispy onions and baby spinach with

our festive vegan stuffing and port & orange cranberry sauce. Finished with caramelised pecans for an added Christmas crunch. The baguette range includes Wiltshire cured ham and Wensleydale and cranberry cheese.

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While on this festive theme, staff at Sandwich & Food To Go News would like to take this opportunity to wish readers a very Happy Christmas and (fingers crossed) a Prosperous New Year!


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Product Listings

Each company can be listed (name, address, telephone number) under one section heading free. Listings under additional section headings cost £5+ VAT each. Please indicate which product/service sections you wish to be included under by ticking the appropriate boxes below: n Bread, Bakery & morning products n Cabinets, Refrigeration & Coldroom storage n Cakes, biscuits and confectionery products n Cheese and Dairy products n Cleaning/ Hygiene materials,services and equipment n Clothing, Safety wear & Uniform n Consultancy/insurance/business services n Distribution and delivery services n Cold Drinks and Drink making equipment (please specify) n EPOS/ APPS /IT/WIFI (please specify) n Factory equipment and services (please specify) n Furniture and design n Hot Beverages and Soups n Ingredients (Please specify) n Kitchen and catering equipment/accessories/ovens n Labelling and label systems n Mayonnaise, sauces, pickles & relishes n Packaging n Refrigeration and transport refrigeration n Salads/ salad-making equipment and products n Sandwich manufacturers and distributors n Shopfitting/Signage Services n Vending n Snacks n Wholesalers



The Sandwich & Food To Go News Annual Directory will be published in Spring 2019 and distributed to the industry throughout the whole year. It is mailed to subscribers, BSA and Café Society Trade Association members and it is promoted at trade shows and events throughout the year. These include Lunch Show, Caffe Culture Show and the Designer Awards. New members and subscribers joining during the year also receive a copy. The Directory offers suppliers a useful way of marketing and publicising themselves in a costeffective way. The publication, now in its 22nd year, is A5 in size, and contains a comprehensive list of manufacturers, suppliers and services within sectionalised categories to provide an essential reference guide. Companies are also indexed at the back.

Entry booking form

I would like to book the following (please tick requirements): 1 Standard Free Entry - includes company name and address entry under one section Additional Product Listings - please tick extra product listings if required (first listing is free)

Cost Req’d Free n £5 + VAT


Bold Entry includes both name and address in bold lettering Bold entry with Logo appears above name and address


£15 + VAT per listing


- -

£50 + VAT 1st entry £10 + VAT for each


Editorial up to 100 words of editorial about your company to appear in the company listing. Picture & Editorial up to 100 words of editorial Mini Editorial up to 30 words Full Page Editorial logo, picture, bold listing and up to 250 words


£75 + VAT



£100 + VAT each



£25 + VAT each



£375 + VAT each


- - - - - - - -

£1900 + VAT £1150 + VAT £1050 + VAT £975 + VAT £850 + VAT £575 + VAT £300 + VAT £100 + VAT

Directory Advertising Rates Front and Back Cover (Wraparound)* Or Front Cover* Or Back Cover* Inside Front Cover* Inside Back Cover* Full Page* Half Page* New Products section (half page landscape):

additional entry

press release for new products to include circa 100 words and picture *Includes one free entry in bold with logo and editorial. All advertisements payable 30 days from publication.


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

Card No: ______ ______ ______ ______ Valid From ____ /____ Expiry date: ____ /____ Last 3 digits of Security No. on Reverse _____ Name on Card:_______________________ Post Code_____________ House No. ________

(for security purposes only)

Please return this form, with the appropriate remittance to: Sandwich and Food to Go News Directory, Association House, 18c Moor Street, Chepstow NP16 5DB

Whilst we make every effort to contact and include all suppliers that would like to be listed, in order to guarantee a listing we ask that you kindly return this form to the contact address below or email or call 01291 636342. Failure to apply may result in your details not being included.

For all enquiries contact Tel: 01291 636342 / e-mail: Sandwich and Food to Go News Directory, Association House, 18c Moor Street, Chepstow NP16 5DB


L’AQUILA FRESH – PURE VEGGIES THE growing interest for clean label and pure ingredients has inspired L’Aquila to create L’Aquila Fresh, a whole new range of naked freshly chargrilled vegetables and vegetable purees. Simply roasted and grilled to perfection, then gently pasteurised without additives or preservatives to retain texture and the pure, fresh taste of homemade vegetables, these products boast a remarkable 60 days shelf life from production. Courgettes, peppers, butternut squash, sweet potatoes, carrots, beetroot, mushrooms and vegetable mixes are a great way to brighten sandwiches, salads, pizzas and ready meals. L’Aquila Fresh is also 100% naked vegetable purees – as good as freshly made – while technology guarantees 24 months of shelf life without the use of additives. The range comprises purees made with butternut squash, red pepper, artichoke, asparagus, potato, sweet potato, green bean, broccoli, spinach and more. L’Aquila supplies truffles and dried mushrooms as well as a wide range of Italian chargrilled, marinated and semi-dried vegetable ingredients, including crushed Ligurian basil, dried and semi-dried sun-ripened tomatoes, marinated mushrooms, regional olives, chargrilled and marinated Mediterranean vegetables to name just a few.

A number of product recalls in both America and Canada have been linked to adulterated ground cumin which contains the potentially life-threatening allergens ground peanut and almond powders. In the UK a warning has been issued that the adulterant ingredient would present a serious health risk to people sensitive or allergic to the nuts. It is believed the contaminated cumin is of Indian origin which was routed through Turkey on its way to America and, possibly, European markets. Reacting quickly, third generation UK flavours house Unbar Rothon immediately checked with its supplier who confirmed there was neither peanut nor almond in the cumin it supplied. The supplier, who is BRC accredited, has been used by Unbar Rothon for many years without any reported incidences of allergen cross contamination. It procures cumin from farmers in the desert state of

Rajasthan in an area where no peanuts are grown and it does not handle peanuts. Its processes are limited to cleaning and grinding the cumin. Recognising that there could be a temptation to indulge in food fraud due to shortages and in a further move to assure its customers, Unbar Rothon, the Billericay, Essex-based company, despatched samples of its cumin for challenge testing at an independent UK laboratory. “Happily, the challenge testing was able to confirm our findings that we have a clean bill of health – there is no contamination in our cumin,” said Unbar Rothon director, Richard Rothon. Tel: 01277 632211.

4 ACES ENTERS THE PLASTIC STRAW DEBATE WITH A SUSTAINABLE SOLUTION 4 Aces has launched a selection of biodegradable paper straws to enable its customers to adopt a more environmentally-friendly approach and to offer the end-user, their customer, an alternative solution to the paper straws currently on the market. With the media continuing to focus on the over-use of plastic, and the consequences to the environment as a result, consumers are far more savvy about the unnecessary use of straws and are increasingly unwilling to contribute to the damage that’s being caused, to sea life in particular. The popular packaging specialist’s new biodegradable straws are made from high grade material and have been produced to maintain a stable structure that will last much longer than other alternatives. The white paper straws come in 8mm bore and are suitable for smoothies and shakes. There is also a black 6 mm version that suits all other uses. David Blake, sales director of 4 Aces, explains: “With smaller children and anyone likely to struggle, going without a straw isn’t always an option. This ecofriendly alternative to the plastic straw gives consumers the opportunity to make the right choice and it impacts positively

66 November 2018 SANDWICH & FOOD TO GO NEWS

on the sustainability agenda of the seller, whether that’s a pub, a café or any other retail outlet. “We’re expecting to generate a healthy level of interest as we are enjoying high sales across all of our biodegradable products following the launch of our PLANET range earlier this year.” 4 Aces stocks a selection of 7oz, 8oz, 12oz and 16oz, compostable, PLA hot cups and a full range of paper water cones and PLA cold cups, which carry the internationally recognised seedling logo. These products comply to EU certification for compostable packaging, which means that they will disintegrate in the correct industrial facilities for disposal within 12 weeks. Tel: 01992 535774 /

NEW PRODUCTS BARRY CALLEBAUT BEVERAGES PREPARES TO ADD FLAVOUR TO ITS CHRISTMAS SALES BARRY Callebaut Beverages UK is anticipating a rise in sales of its popular Caprimo Crème Brûleé beverage ahead of the festive season as vending operators, and owners and managers in the HoReCa and ‘food to go’ markets, get fully prepared for Christmas. The award-winning Caprimo Crème Brûleé offering has been a huge success for the company since its UK launch three years ago. Highlighting the breadth of the leading hot drinks manufacturer’s range and the versatility of its offering - the caffeine-free ‘dessert in a drink’ can be enjoyed hot or cold or used as a key ingredient in a range of puddings – the Caprimo Crème Brûleé

was quickly identified as an innovative and indulgent pleasure drink that would appeal to a wide audience. Sales director for Barry Callebaut Beverages UK, Tracy Southwell explains the surge in sales of the product during key periods: “There are certain drinks that lend themselves to particular occasions. At specific times of year, like Christmas, we are more open to indulgent products and we like to treat ourselves and to try new things. The Caprimo Crème Brûleé is a safe bet for our vending and foodservice partners as it’s a recognised popular favour that has been tried and tested and is provided by a trusted, quality brand.”

The Caprimo Crème Brûleé contains burnt sugar amongst its high quality ingredients which gives the indulgent beverage its deep caramel taste and infuses it with the flavour made famous in classic French cuisine. The Caprimo range is designed to follow the newest consumer trends and taste sensations to present a unique

experience from delightful ‘remakes’ of classics to exciting and unexpected novelties. Spanning from the traditional to the modern and leading with great value for money, consistent quality and stable operating functionality, the products in the range are a perfect fit for a whole host of different vending and foodservice partners. Tel: 01244 370500.

HOUNÖ OFFERS OPERATORS THE OPPORTUNITY TO TRY BEFORE THEY BUY DANISH combi oven manufacturer, HOUNÖ A/S, is offering food retailing and foodservice operators the chance to gain first-hand experience of its product range. The invitation is open to potential specifiers of combi ovens, including chefs, retailers, food to go operators, contractors and kitchen concept specialists. HOUNÖ’s Development Chef, Edwin Adkins, explains the thinking behind the initiative: “The combi oven is the workhorse of most kitchens and, as such, the make and model specified is one of the most important purchasing decisions for culinary operators. You wouldn’t buy a car without test driving it, so why invest in a combi oven without experiencing its features and performance characteristics?”

HOUNÖ provides personal cooking demonstrations on its combi ovens at its dedicated 120 sq m showroom and demonstration kitchen, which is located at the head office of its parent company, Middleby UK, in Wigan. The demonstration kitchen is fitted out with a representative selection of HOUNÖ’s combi ovens, which includes seven sizes of Visual Cooking ovens (1/1 GN and 2/1 GN) as well as 3 sizes of its compact CombiSlim ovens (2/3 GN and 1/1 GN). HOUNÖ offers the widest range of combi ovens in the world, with over 100 different configurations. In addition to providing customers and partners with the opportunity to ‘test drive’ the ovens, the consultations also allow HOUNÖ personnel to

provide best advice on the most appropriate models and sizes for operators’ specific applications. The demonstration kitchen is also used for menu development, providing an environment in which HOUNÖ’s chefs can work with customers to help them expand their range of innovative and wholesome freshly cooked food, increasing sales and maximising profit.

HOUNÖ holds regular training courses, for end users, within the demonstration kitchen. These comprehensive programmes ensure that operators are fully familiar with all product features, enabling them to gain maximum performance from their combi ovens and ensure consistently high standards of cooked food quality. Tel: + 45 87 11 47 11. November 2018 67


Never a dull moment in the world of sandwiches and food to go What’s been happening at the British Sandwich & Food To Go Association recently? PR Sam Day has all the information


ast month we launched The Sammies Awards 2019 and the momentum has been building as entries have started making their way in. We still have some time for the main award categories but interest for the Sandwich & FTG Designer needs to be registered by 30th November 2018. Also, Independent Sandwich Retailer entries need to be in by 31st December 2018, so our judges can start visiting the shortlisted entries. BSA CONFERENCE The BSA Conference will now take place 27th March 2018. Please do contact to book your place. The Conference promises to be a great day of industry updates and interesting guest speakers. A full programme of the day will be announced shortly. BSA AGM The BSA AGM took place on 15th November 2018. We are delighted to welcome Camilla Deane from Norseland as the new Chair, replacing Jonathan Scoffield. Camilla has worked with the BSA for a number of years and is a major figure within the industry, as well as being a wellregarded judge for The Sammies Awards. BREXIT AND PEOPLE Staff shortages are already hitting many in our businesses but the recently published review of immigration by the Migration Advisory Committee looks set to make matters even worse in the future if its recommendations

are implemented. Indeed, if the Government closes the door on free movement of workers from the EU, we are likely to see damaging shortages of people to work in sandwich shops and factories. As a consequence, The British Sandwich Association is lobbying Members of Parliament and Ministers to make them aware of the potential consequences. Of course, we still don’t know what the Brexit talks will result in but if we do not act now it could be too late when the deadline hits. CALORIES REDUCTION AND LABELLING Following on from the Government’s salt and fat reduction programmes, the focus is now on reducing calories

in food products by 20% by 2024 as part of a Government programme to tackle obesity. The British Sandwich Association is currently in discussions with Public Health England over the proposed targets. ALLERGEN LABELLING Following the recent headlines about allergens in sandwiches, the British Sandwich Association is in discussion with Government over how businesses across the foodservice sector can better remind consumers of allergen risks in a way that does not put an excessive burden on smaller businesses. Although there have been calls for full labelling in the foodservice sector, this would be impossible to achieve with any accuracy or reliability.

Don’t forget to keep up with all Association news through our BSA social media channels. Follow us, like us and share your stories with us across facebook, twitter and Instagram. /lovesarnies

68 November 2018 SANDWICH & FOOD TO GO NEWS





BSA MANAGEMENT COMMITTEE 2018 The following are elected members of the Management Committee of the British Sandwich Association: CHAIRMAN Jonathan Scoffield (Greencore) – sandwich manufacturer VICE - CHAIRMAN Camilla Deane (Norseland) supplier THE COMMITTEE

Upholding quality standards in sandwich making and retailing Our aims As the voice of the British Sandwich industry, the primary aims of the British Sandwich Association are: s To safeguard the integrity of the sandwich industry by setting minimum standards for sandwich making. s To encourage excellence and innovation in sandwich making. s To provide a source of information for the industry. s To promote the consumption of sandwiches. s To provide a collective voice for all those involved in the making, distribution and retailing of sandwiches and to represent the views of the industry.

Mark Jones (The Food Fellas) - supplier Andrew Hesketh (Greggs) – retail baker Jess Almond, (Marks & Spencer) - multiple retailer Georg Buhrkohl (Subway) – sandwich bar chain Peter Mayley (La Baguetterie) – independent sandwich bar Neil Wood (Woods) – foodservice operator Kate Redden(Ginsters) – van sales Sohel Patel (Halal Kitchen) producer Victoria Green (Waitrose) – multiple retailer Mark Arnold (Street Eats) – producer SECRETARIAT Jim Winship – Director Sam Day – PR Manager November 2018 69

BSA Product Index ADVISORY & CONSULTANCY SERVICES Bespoke Software Datatherapy Ltd.

Yoghurt FJ Need (Foods) Ltd. Freshfayre Futura Foods UK Ltd.

Business Systems Datatherapy Ltd. Tasty Apps

Sour Cream Freshfayre The FoodFellas

Consultancy Bain & Company Inc.


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

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.

Fresh Jacksons Bakery


Tortilla & Wraps Food Attraction Ltd. Freshfayre Mission Foods

Speciality Food Attraction Ltd. Jacksons Bakery Mission Foods New York Bakery Co. The FoodFellas Bread Making Ingredients Beacon Foods Caterers Choice Ltd. Harvey & Brockless BUTTER & SPREADS Butter Freshfayre Southover Food Company Ltd. The FoodFellas Spreads Freshfayre Fromageries Bel Harvey & Brockless Spreads (olive) Freshfayre Leathams CHEESE & DAIRY PRODUCTS Cheese Extons Foods FJ Need (Foods) Ltd. Freshfayre FrieslandCampina Ltd. Futura Foods UK Ltd. Harvey & Brockless Leathams Norseland Ltd. Southover Food Company Ltd. The FoodFellas

Dips Beacon Foods Blenders Freshfayre Fresh-Pak Chilled Foods Pauwels UK The English Provender Co The FoodFellas The Ingredients Factory Zafron Foods Ltd. Dressings Blenders Pauwels UK Spreads Blenders Pauwels UK Mayonnaise Blenders Caterers Choice Freshfayre Fresh-Pak Chilled Foods Harvey & Brockless Pauwels UK Piquant The English Provender Co Zafron Foods Ltd. Mustards Blenders Pauwels UK Southover Food Company Ltd. The English Provender Co The FoodFellas Zafron Foods Ltd.

Sauces & Ketchups Beacon Foods Blenders Caterers Choice Freshfayre 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. 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. 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 Freshfayre H Smith Food Group plc Royal Greenland Ltd. Southover Food Company Ltd. The FoodFellas Vestey Foods UK Zafron Foods Ltd.

70 November 2018 SANDWICH & FOOD TO GO NEWS

Salmon Caterers Choice Freshfayre Leathams Southover Food Company Ltd. The FoodFellas Vestey Foods UK

Duck 2 Sisters Food Group Freshfayre Galliance UK Ltd. H Smith Food Group plc Sam Browne Foods Vestey Foods UK

Seafood/Shellfish Products H Smith Food Group plc Royal Greenland Ltd. The FoodFellas

Ham Freshfayre Leathams Smithfield Foods Ltd. Southover Food Company Ltd. Vestey Foods UK

Tuna Caterers Choice Freshfayre H Smith Food Group plc Moy Park Ltd. Southover Food Company Ltd. Vestey Foods UK Zafron Foods Ltd. FOOD WHOLESALERS Country Choice Foods FRUIT

Canned Fruit Caterers Choice Ltd. General Beacon Foods The Ingredients Factory 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 Leathams Moy Park Ltd. Smithfield Foods Ltd. Vestey Foods UK Beef Freshfayre Glendale Foods H Smith Food Group plc Leathams Moy Park Ltd. Sam Browne Foods Southover Food Company Ltd. The FoodFellas Vestey Foods UK Zwanenberg Food UK Ltd Canned Meat Freshfayre Moy Park Ltd. Princes Foods Ltd. Smithfield Foods Ltd. Chicken 2 Sisters Food Group Cargill Protein Europe Dawn Farms UK Freshfayre Galliance UK Ltd. Glendale Foods H Smith Food Group plc 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.

Lamb Freshfayre Glendale Foods H Smith Food Group plc Sam Browne Foods The FoodFellas Vestey Foods UK Marinated Meats Food Network Meatballs Glendale Foods Snowbird foods Zwanenberg Food UK Ltd. Pork Dawn Farms UK Freshfayre Glendale Foods H Smith Food Group plc Leathams Moy Park Ltd. Sam Browne Foods Smithfield Foods Ltd. Southover Food Company Stephen’s Fresh Foods Ltd. The FoodFellas Vestey Foods UK Zwanenberg Food UK Ltd Sausages Freshfayre Glendale Foods Leathams Moy Park Ltd. Snowbird foods Smithfield Foods Ltd. Southover Food Company Stephen’s Fresh Foods Ltd. Zwanenberg Food UK Ltd Turkey 2 Sisters Food Group Freshfayre H Smith Food Group plc Leathams Moy Park Ltd. Sam Browne Foods Smithfield Foods Ltd. Southover Food Company Vestey Foods UK OILS Freshfayre ORGANIC PRODUCTS Beacon Foods Fridays Galliance UK Ltd. 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 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 Glendale Foods SOUPS Freshfayre Leathams Southover Food Company Ltd

2 SISTERS FOOD GROUP Manton Wood, Enterprise Park, Worksop, Nottinghamshire S80 2RS Contact: Renee Skukowski Tel: 01909 511800 ANCHOR CATERING LIMITED Kent Office: Units 2, 21 & 22, Wotton Trading Estate Wotton Road Ashford, TN23 6LL Contact: Stephen Percival Tel: 01233 665533

VEGETABLES & HERBS 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

AROUND NOON LTD. Unit 24A Rampart Road, Greenbank Industrial Estate, Newry, County Down BT34 2QU Tel: 0283 0262333


Fresh Agrial Fresh Produce Ltd. Freshcut Foods Ltd. Freshfayre Salad (prepared) Agrial Fresh Produce Ltd. 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

AROUND NOON (LONDON) LTD. 762A/763A Henley Road, Slough SL1 4JW Tel: 01753 523 636 Fax: 01753 573 125 BRADGATE BAKERY Beaumont Leys, Leicester, LE4 1WX Contact: Mark Harman Tel: 0116 2361100 Fax: 0116 2361101

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 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 GREENCORE FOOD TO GO LTD – BROMLEY BY BOW Prologis Park, Twelvetrees Crescent, London E3 3JG Tel: 0207 536 8000 Fax: 0207 536 0790 Contact: Sales 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 GREENCORE FOOD TO GO LTD. – HEATHROW Unit 366 Stockley Close, West Drayton, London UB7 9BL Contact: Olatunde Ray-Odekeye Tel: 01244 533888

HALAL KITCHEN Units 1, 2 & 8 Sunnyside Business Park, Off Adelaide Street, Bolton BL3 3NY Contact: Sohel Patel Tel: 01204 855967

IMPRESS SANDWICHES Units 6-7 Orbital Industrial Estate, Horton Road, West Drayton Middlesex, UB7 8JL Tel: 01895 440123 Fax: 01895 441123 LOVE BITES LTD. Granary Court, Eccleshill, Bradford, West Yorkshire BD2 2EF Contact: Richard Smith Tel: 01274 627000 Fax: 01274 627627 MELTON FOODS 3 Samworth Way, Leicester Road, Melton Mowbray, Leicestershire LE13 1GA Contact: Anthony Minto Tel: 01664 484400 Fax: 01664 484401

ON A ROLL SANDWICH COMPANY The Pantry, Barton Road, Middlesbrough TS2 1RY Contact: James Stoddart Tel: 01642 707090 Fax: 01642 243858

RAYNOR FOODS Farrow Road, Widford Industrial Estate, Chelmsford, Essex CM1 3TH Contact: Heather Raynor Tel: 01245 353249 Fax: 01245 347889 REAL WRAP COMPANY LTD. Unit Haslemere Industrial Estate,Avonmouth, Bristol BS11 9TP Contact: Jason Howell Tel: 0117 3295020 SANDWICHMAN LTD. 54 King Street, Wallasey, Merseyside CH44 8AU Contact: Jeffrey Gilmore Tel: 0151 6394575

STREET EATS Prince William Avenue, Sandycroft, Flintshire, CH5 2QZ Contact: Guy Truman Tel: 07775 673618 Fax: 01244 533 404

THE SOHO SANDWICH COMPANY Unit 7 Advent Business Park, Advent Way, London N18 3AL Contact: Daniel Silverston Tel: 0203 058 1245 Fax: 0207 739 1166

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 November 2018 71

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

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

ALS FOOD & PHARMACEUTICAL Sands Mill, Huddersfield Road Mirfield, West Yorkshire WF14 9DQ Contact: Nigel Richards Tel: 01354 697028 Fax: 01924 499731 BAIN & COMPANY INC 40 Strand, London WC2N 5RW Contact: Jack Tanaka Tel: 0207 9696502

BEACON FOODS Unit 3-4, Beacon Enterprise Park, Warren Road, Brecon LD3 8BT Contact: Lynne Skyrme Tel: 01874 622577 Fax: 01874 622123 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

BLENDERS Newmarket, Dublin 8, Ireland Contact: Julie Delany Tel: 00 353 14536960 Fax: 00 353 14537607 CARGILL PROTEIN EUROPE Orchard Block, Grandstand Road, Hereford HR4 9PB Contact: Stuart Bowkett Tel: 07774 452402 Fax: 01432 362482

CATERERS CHOICE LTD Parkdale House, 1 Longbow Close, Pennine Business Park Bradley, Huddersfield HD2 1GQ Contact: Sarah Booth Tel 01484 532666 Fax 01484 532700

COLPAC LTD Enterprise Way, Maulden Road, Flitwick, Bedfordshire MK45 5BW Contact: Sales Department Tel: +44 (0) 1525 712261 Fax: +44 (0) 1525 718205

COUNTRY CHOICE FOODS Swan House, New Mill Road, St Paul’s Cray, Orpington, Kent BR5 3QD Contact: Neil Lindsell Tel: 01689 301203 PANTONE 1585 U


C 0% M 60% Y 65% K 0% WEB #FF854F

C 0% M 0% Y 0% K 85% WEB #4B4846

COVERIS FLEXIBLES UK LTD. 7 Howard Road, Eaton Socon, St Neots, Cambridgeshire PE19 8ET Contact: Sales Department Tel: 01480 476161 Fax: 01480 471989

DATATHERAPY LTD. One Pancras Square, London N1C 4AG Contact: Yousaf Shah Tel: 0207 77000044

DAWN FARMS UK Lodge Way, Lodge Farm Ind. Est, Northampton NN5 7US Contact: Julie Sloan Tel: 01604 583421 Fax: 01604 587392 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

DEW VALLEY FOODS Holycross Road, Thurles, County Tipperary, Ireland Contact: Christina Murphy Tel: 00353 504 46110 Fax: 00353 504 23405

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

FRIESLANDCAMPINA LTD. Denne House, Denne Road, Horsham, West Sussex RH12 1JF Contact: Nicola Gavey Tel: 01403 273273

FJ NEED (FOODS) LTD. Spinneyfields Farm, Worleston, Nantwich, Cheshire CW5 6DN Contact: Dawn Storey Tel: 01270 611112 Fax: 01270 611113

FRESHCUT FOODS LTD 14-16 Lilac Grove, Beeston, Nottingham NG9 1PF Contact: Sales Tel: 01159 227 222 Fax: 01159 227 255

FRESHFAYRE Unit 10, Severn Way, Hunslet Industrial Estate, Hunslet, Leeds LS10 1BY Contact: Caroline Bartrop Tel: 0113 277 3001

EDEN UK LTD. 2-20 Booth Drive, Park Farm Estate, Wellingborough, Northamptonshire NN8 6GR Contact: Russ Skinner Tel: 01933 401555

FRESH-PAK CHILLED FOODS 1 Waterside Park, Valley Way, Wombwell, Barnsley S73 0BB Contact: Mike Roberts Tel: 01226 344850 Fax: 01226 344880

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@ BRC Grade A

FRIDAYS Chequer Tree Farm, Benenden Rd, Cranbrook, Kent TN17 3PN Contact: Bridget Friday Tel: 01580 710250 Fax: 01580 713512 Accreditation body: BSA

72 November 2018 SANDWICH & FOOD TO GO NEWS

FOOD ATTRACTION LTD. Langham Court, 21 Langham Road, Leicester LE4 9WF Contact: Jake Karia Tel: 0116 2744066

FSC Cheddar Business Park, Wedmore Road, Cheddar, Somerset BS27 3EB Contact: James Simpson Tel: 01934 745600 Fax: 01934 745631

FUTURA FOODS UK LTD. The Priory, Long Street, Dursley, Gloucestershire GL11 4HR Contact: Jo Carter Tel: 01666 890500 Fax: 01666 890522 GALLIANCE UK LTD. Hilliard House, Lester Way, Wallingford OX10 9TA Contact: Simon Walker Tel: 01491 833010


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

GLENDALE FOODS Cobdon Street, Pendleton, Salford M6 6WF Contact: Chris Bates Tel: 0161 743 4114 Fax: 0161 743 4112

BSA Suppliers Index GROTE COMPANY Wrexham Technology Park, Wrexham LL13 7YP Contact: Paul Jones Tel: 01978 362243 Fax: 01978 362255

HARVEY & BROCKLESS 44-54 Stewarts Road London SW8 4DF Contact: Tina Alemao Tel: 0207 8196045 Fax: 0207 8196027 tina.alemao@ 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 INSURANCE PROTECTOR GROUP B1 Custom House, The Waterfront, Level Street, Brierley Hill DY5 1XH Tel: 0800 488 0013

LEATHAMS LTD 227-255 Ilderton Road, London, SE15 1NS Contact: Des Hillier Tel: 0207 635 4000 Fax: 0207 635 4017 MILLITEC FOOD SYSTEMS LTD. Woodhill Industrial Park, Nottingham Lane, Old Dalby, Leicester LE14 3LX Contact: Richard Ledger Tel: 01664 820032

MISSION FOODS EUROPE LTD Renown Avenue, Coventry Business Park, Coventry CV5 6UJ Contact: Karina Sprigg Tel: 01527 894256 Fax: 02476 676660

MOY PARK LTD. 39 Seagoe Industrial Estate, Craigavon, County Armagh BT63 5QE Contact: Emma Hallam Tel: +44 (0) 28 3835 2233

JACKSONS BAKERY 40 Derringham Street, Kingston upon Hull HU3 1EW Contact: Richard Stables Phone:01482 301146 07747 612527

NEW YORK BAKERY CO. 4 Heathrow Boulevard, Bath Road, West Drayton, Middlesex UB7 0DQ Contact: Angela Young Tel: 0208 283 0500

JIFFY TRUCKS LTD 26 Jubilee Way, Shipley West Yorkshire BD18 1QG Tel: 01274 596000 Contact: Stephen Downes

NORSELAND LTD. Somerton Road, Ilchester, Somerset BA22 8JL Contact: Millie Deane Tel: 01935 842800 Fax: 01935 842801


PAUWELS UK 1st Floor, Axiom House, High Street, Feltham, Middlesex TW13 4AU Contact: Andrew Breeze Tel: 0208 818 7617 Fax: 0203 187 0071 PIQUANT LTD Willenhall Lane, Bloxwich, Walsall, W.Midlands WS3 2XN Contact: Julie Smith Tel: 01922 711116 Fax: 01922 473240 Accreditation body: BSA

PLANGLOW LTD The Quorum, Bond Street, Bristol BS1 3AE Contact: Rachael Sawtell Tel: 0117 317 8600 Fax: 0117 317 8639 RAP LTD. Mansel Court, 2A Mansel Road, Wimbledon, London SW19 4AA Contact: Martin Beaver Tel: 0208 069 0700

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

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

SEARA MEATS BV 2nd Floor, Building 1, Imperial Place, Maxwell Road, Borehamwood WD6 1JN Contact: Valeri Zhekov Tel: 0044 2035358857

SMITHFIELD FOODS LTD. Norfolk Tower, 48-52 Surrey Street, Norwich, Norfolk NR1 3PA Contact: Gary McFarlane Tel: 01603 252437 Fax: 01603 252401 garymcfarlane@ SNOWBIRD FOODS Wharf Road, Ponders End, Enfield, Middlesex EN3 4TD Contact: Helen Swan Tel: 0208 805 9222 Fax: 0208 804 9303 helen.swan@

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 TASTY APPS 10 Parchment Street, Winchester SO21 3DE Contact: Trevor Loveland Tel: 01962 774972 THE FOODFELLAS Lakeside House, 1 Furzeground Way,Stockley Park, Uxbridge, Middlesex UB11 1BD Contact: Mark Jones Tel: 0208 622 3064 Fax: 0845 2801166 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

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

TRI-STAR PACKAGING SUPPLIES LTD Tri-Star House, Unit 4, The Arena,, Mollison Avenue, Enfield, Middlesex EN3 7NL Contact: Kevin Curran Tel: 0208 4439100 Fax: 0208 4439101 VESTEY FOODS UK 29 Ullswater Crescent, Coulson, Surrey CR5 2HR Contact: Leon Neill Tel: 0208 668 9344 Fax: 0208 660 4640 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

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

LINKED  ASSOCIATION LOCAL AUTHORITY CATERING ASSOCIATIONS LACA Administration Bourne House, Horsell Park,Woking, Surrey GU21 4LY Tel: 01483766777 Fax: 01483751991

CONSULTANT INTERNATIONAL MASTER CHEF & AUTHOR Tom Bridge 21 Blackhorse Avenue, Blackrod Village, Bolton BL6 5HE Tel: 01204 695450 or 07889 111256

Classifieds International Sandwich Manufacturers

Product Listing

SIGMA BAKERIES PO Box 56567, 3308 Limassol, Cyprus Contact: Georgios Georgiou Tel: +357 25 878678 Fax: +357 25 346131

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

SUBWAY Chaston House, Mill Court,Hinton Way, Great Shelford, Cambridgeshire CB22 5LD Contact: Georg Buhrkohl Tel: 01223 550820 TAMARIND FOODS SPRL Brixtonlaan 2c, Zaventem, Brussels 1930, Belgium Tel: +32 2 731 6977 Fax: +32 2 731 6978 Contact: Frederic Teichmann

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74 November 2018 SANDWICH & FOOD TO GO NEWS


No.1 Formula

for guaranteed food safety! Specify Fresh Produce Wash for an anti-bacterial, chlorine free wash for all your Vegetable, Fruit & Salad ingredients • Fresh Produce Wash has been specifically developed with the concerns of consumers in mind. • High profile scares in the press about bacteria and pesticides on vegetables are common place. It is no wonder the pesticides and fertilisers used to grow most of our foods build up on vegetables, some are specifically formulated not to wash off in the rain! It therefore stands to reason that tap water probably won’t wash them off either. Even organically grown produce can harbour dirt and bacteria, and is exposed to exhaust fumes and other toxins during transport. Any number of people will have handled your fruit and vegetables before you purchased them. Now Drywite Ltd, who has eighty five years experience in vegetable preparation, has the solution with Fresh Produce Wash.

Specifically formulated to kill pathogenic bacteria including Salmonella Typhimurium, Listeria Monocytogenes, Campylobacter Jejuni, E-Coli, and Staphylococcus Aureus. Which are the major causes of food poisoning. Kills spoilage bacteria, the major cause of vegetables deteriorating and discolouring, therefore, vegetables last longer too! Removes soil residues, pesticides and fertilisers. Tasteless and odour free. Cost effective. One measure of Fresh Produce Wash mixed with water can wash over 100kg of vegetables, with the solution being used throughout the day.

Reduces vegetable waste. Chlorine free and totally biodegradable. Independently tested for its effectiveness of reducing bacteria and pesticides. The results have been startling not only for harmful pathogenic organisms such as salmonella and pesticides, but also for spoilage organisms. So not only will your customers be eating a healthier product, but if the salads or vegetables after washing are stored appropriately, they should last longer too.

GMO free, with all ingredients being of food grade quality, of plant origin and from self sustaining crops. Fresh Produce Wash is covered by the Miscellaneous Food Additive Regulations, as a processing aid. Classified as non-hazardous under COSHH regulations. Directive 67/548/EEC or its amendments. FDA-CFR (Title 21) ‘GRAS’ STATUS.

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