Sandwich & Food to Go News - Issue 179

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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 06 - Samworth Brothers has acquired 2 Sisters’ Manton Wood sandwich business. Page 12 - SSP Group, the operator of food and beverage outlets in travel locations worldwide, is opening what it says is the UK’s first airside M&S Food to Go, in Birmingham Airport. Page 14 - Adelie Foods is closing its Kilmarnock production site and shifting production to its southern sites, distributing nationally from its three remaining UK factories. PROFILE Page 16 - In a bold new move, Crussh has launched a trial format, plantbased pop-up in a bid to appeal to growing numbers of meat-avoiders and vegans. Page 20 - Pure, the London-based food to go retailer, is expanding fast

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with 15 shops currently, fresh food from on-site kitchens and sales of over £19m last year. So how did it all start? Co-founder Spencer Craig revealed that the cartoon character Roadrunner taught him his more valuable business lesson, at the recent IGD Food To Go conference. Page 68 - Theale’s La Baguetterie is the town’s most successful sandwich business, serving both locals and the many office staff in the area with a range of wraps and baguettes. THE SAMMIES Page 36 - The countdown is on for the Sammies Awards 2019. The Sammies Awards take place on Thursday 9th May at the Royal Lancaster London Hotel. Hosted by celebrity chef Theo Randall, the evening promises to be a night of celebration with a plethora of awards announced including new for 2019, Sandwich & FTG Healthy Eating Award.

BSA Page 77 - Proposals from Public Health England (PHE) for the calories in commercially made sandwiches to be cut by 20% by 2024 have been questioned by The British Sandwich & Food to Go Association.

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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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Shell launches new Jamie Oliver food to go range SHELL has launched a new 80-strong food on the go range, created with Jamie Oliver, for its UK service stations. The new Jamie Oliver deli by Shell range includes items such as sandwiches and wraps, that have been given a ‘Jamie update’, alongside a new selection of products including salads, sushi, hot pots and a mealbox for children. Revamped items range from indulgent to healthier alternatives. The long-term partnership is announced as a recent IPSOS Mori survey reveals that over half (56%) of UK drivers want healthier choices at forecourts. Jamie Oliver and Shell say they have injected more fruit, veg and colour into the range, to give people what they’re asking for. This includes 69% more fruit and vegetables across the sandwich range, which will contribute to an estimated 1.2 million additional portions of daily fruit and veg, annually. István Kapitány, Executive Vice President Shell Retail, says: “Across the UK we’re seeing a growing trend towards healthier food, but it has to taste good and be convenient. Working with Jamie and his team, this exciting new range has been designed to give our customers the choices they want when they’re on the move.” Jamie Oliver says: “I’m incredibly excited about this partnership. It requires creativity, imagination and serious determination to change food systems and working together we will give millions of Shell customers each week the opportunity to enjoy tastier, healthier and

more varied food choices. “Food on the go is going to become a far bigger, more normal part of everyone’s busy, modern lives – so it’s essential we make it more enjoyable through betterquality ingredients and exciting flavours. My pledge is to keep listening to what Shell’s customers want, keep improving standards, and be as useful as I possibly can be for Britain’s busy motorists.” Traffic-light labelling is featured on the packaging. Over the course of the year, five new hot food stores will open each week from 31 January onwards THE RANGE INCLUDES: • Black pepper mayo BLT • Mediterranean roast veg & ricotta wrap • Beetroot, houmous, falafel & couscous salad • Smoked cheese & slaw spicy chipotle chicken sandwich

• Horseradish & red onion tuna mayo sandwich • A new childrens’ mealbox with a rye bread sandwich, fruit, vegetables and a dip Jamie Oliver launched the deli range by serving a selection of his new products to London cabbies. The chef said he hopes the range will prompt further change across the food-to-go sector.

‘My job is to work for the British public and push Shell to be the best that we can be and also to disrupt the market,’ he said. ‘If we want Britain to be in a healthier, more productive place in 15 to 20 years, we absolutely need businesses to be on that journey.’ Jamie Oliver has developed a sandwich range for Boots in the past.

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Samworths snaps up 2 Sisters Manton Wood sandwich business SAMWORTH Brothers has been given the go-ahead to take over 2 Sisters’ Manton Wood sandwich business by the Competition and Markets Authority. Located in Manton Wood, Nottinghamshire, the former 2 Sisters business produces a range of readymade chilled sandwiches, wraps and rolls for retailers in the UK, with own label customers including Tesco. Samworths’ Bradgate Bakery division already produces sandwiches and food to go for the grocery multiple. The Manton Wood site previously operated as Solway Foods, before it was acquired by Northern Foods and then 2 Sisters. Samworth’s Melton Foods also produces own label food to go products, so all told, the acquisition will give it a substantial slice of grocery retail own label business. Samworth Brothers Chief Executive Flor Healy said: “Samworth Brothers already has considerable experience and presence in the growing food to go sector through our own label operations and our brands. This acquisition provides a great extension to these strong food to go capabilities and gives us another outstanding platform to develop our offer in this area.” 2 Sisters says that the divestment is ‘another major step in transforming the business’, allowing it to focus on its core business operations.

Ranjit Singh, president of Boparan Holdings Ltd, said: “This transaction is a significant deal and marks another positive step forward in the transformation of our business. “It further strengthens our balance sheet, with a combined total of more than £350m in cash proceeds from the three disposals we have made in the past six months. As a group we are following through with our promises and focusing on our key strengths. This deal ensures Manton Wood is sold to a good new home that will enable it to continue to flourish and thrive. “Any sale we make has to be at the right time, with the right buyer, and it has to be a deal that fits with our long-term strategy. This deal does just that.” Ronald Kers, CEO of 2 Sisters Food Group added: “Our transformation is progressing well as we continue to give greater focus on our core, strengthen our management team and improve our operational performance.” 2 Sisters has made a series of actions to restructure its business in the last few months, including the sale of its red meat arm to Kepak Group in July. In August, the company revealed that it will merge its UK poultry and added value divisions, with Keith Packer, the managing director of its UK poultry business, leading the merged divisions.

Tesco food to go

HELEN SISSON 2 Sisters has recently announced a number of management changes, including the appointment of Greencore’s group technical director Helen Sisson to Group Technical Director at 2 Sisters. CEO Ronald Kers said: “Helen’s reputation as one of the UK’s most well-respected technical leaders is well known and it’s a real coup to have her at 2 Sisters.” Boparan Holdings, parent company of 2 Sisters, has recently announced a drop in profits against a ’difficult macro-economic backdrop’ and challenges in its own business. Like-for-like operating profits dropped 57.8 per cent in the fourth quarter of 2017-18, at £4.9m, making a £59.4m loss after exceptional items, interest and tax. Ronald Kers said the results reflected the difficult macro-economic backdrop and challenges it had faced in its own business. “Against this backdrop we have a clear strategic plan which we are executing at pace to improve business performance.” He said they were focused on addressing the core UK and European poultry operation, with the high level of non-cash exceptional costs reflecting ‘a reset of the baseline of the business and provides a platform for turnaround’. “By focusing on our core with a new team, we are laying strong foundations for a more consistently performing and profitable future. I expect to see the margin improvements associated with the turnaround programme from our third quarter onwards.”

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A sandwich business owner near Stansted Airport who was observed using “totally unacceptable” food hygiene practices has been prosecuted. Uttlesford District Council took action against Hassan Turkak following an inspection by food safety officers at his sandwich business, Diamond Sandwiches, in the Diamond Hangar near Stansted Airport on January 24. Mr Turkak had been warned about similar food safety practices in his previous business and was given the opportunity to improve standards. Despite this, he demonstrated poor food safety awareness, particularly with regards to the prevention of cross contamination between handling raw and ready to eat foods, the lack of handwashing, having no means of disinfecting food contact surfaces, and the absence of any food safety management system. Mr Turkak pleaded guilty to food hygiene offences at Chelmsford Magistrates Court on November 8. He was fined £320 and ordered to pay a victim surcharge of £32 and prosecution costs of £1,530. Cllr Susan Barker, cabinet member for environmental services, said: “This council regards prosecution as a very significant step which it generally restricts to people who blatantly disregard the law or, in this case, refuse to achieve even the basic legal requirement. The food hygiene practices witnessed during the inspection of Diamond Sandwiches were totally unacceptable.” Source: Saffron Walden Reporter

Co-op launches ‘On the Go’ concept store CO-OP has launched a new food on the go concept store in Manchester. Known as ‘On the Go,’ the new-look store at Piccadilly station, Manchester is designed for a quicker shopping experience with fast self-service tills and a larger focus on its award-winning food ranges for customers buying breakfast, lunch or grabbing a meal on the go. The store will feature extended ranges to appeal to health-conscious customers, vegetarians and vegans. In addition to this, the stores are zoned for customer ease, offering clear shopping missions, ‘food for now’ and ‘food for later’. Derek Furnival, Northern Divisional Managing Director at Coop, said: “Increased levels of space, range and options for self-serve in our new ‘On the Go’ stores offers our members and customers the ultimate convenient shopping experience. “Located in areas of high-levels of footfall, these stores will serve time-poor shoppers that need to make quick purchases with ease. There will always be a need for our traditional format stores, however, the new concept stores allow us to serve our customers’ direct needs in specific locations where time is of the essence.” Further new additions to the modern store concept include, free water taps for customers to fill their own bottles, selfserve hot soup and porridge. Co-op is set to launch two further new ‘On the Go’ concept stores this year, both

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located in London. The move is likely to be watched with significant trade interest, particularly in the light of a number of failed attempts by other multiple retailers to launch on the go formats – most recently Tesco, but also Sainsbury’s and M&S. Last year, Mark Pettigrew, the Co-op’s Director of Format, Range, Space and Merchandising, said: “Despite all that work that we have done [on food to go] , we still lack that real emotional connection with customers - we’re still seen very much as a functional player. We’ve got to try and unlock that emotional connection that players like Pret and Eat have. “We also lack in-store theatre and a cohesive offer. We’ve got a legacy of an old estate, and while food to go has grown in recent years, our sandwiches may not be next to our soft drinks, or our hot food or our crisps and snacks. Trying to find a way to bring all that together and create theatre within a convenient space is a real challenge. We simply have less space now: fresh food wasn’t a thing until three years ago within the Co-op and food to go is within that. We need to solve that space problem. Fortunately, we have a really big investment programme – we have 100 new stores and we refit 200 a year. The outlet is profiled in this issue.

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Crussh moves into workplace catering CRUSSH has opened its first workplace catering format in London’s recently renovated Minster Building. Minster Building is managed by landlord Greycoat/ Ivanhoe Cambridge and is a multi-tenant building which has recently been renovated in a project overseen by architects Buckley Gray Yeoman to create up to 230,000 sq ft of flexible office space. Tenants include Tower Research, Make it Cheaper Group and Spaces. Crussh will operate a WiFi enabled café space on the Ground Floor with access for the public. The space has been

designed to respect the architecture of the building, designed by Buckley Grey Yeoman. The new workplace format will stay true to the Crussh Fit Food & Juice Bars classic menu, offering freshly made juices and smoothies as well as a large range of healthy food from breakfast pots & bagels to salads, wraps and healthy treats. Organic and Fairtrade coffee will form the core of the offer and will be handmade on a La Marzocca espresso machine. Shane Kavanagh, CEO said: ‘We are really excited by this opportunity to step

into the world of workplace catering and help promote wellbeing and healthy living at the Minster building. We’ve been impressed by the landlord’s commitment to delivering a unique building since we first met them, and we look forward to meeting the building tenants and introducing them to our brand.’ Now with 34 stores across London, Crussh is known for its green juices, smoothies and signature healthpots. All raw fruit & vegetable juices are freshly pressed, smoothies are blended-to-order, and their range of ‘fit food’ is handmade every day in Crussh’s own kitchen.

Food Standards Scotland calls for a calorie cap FOOD Standards Scotland is suggesting retailers, manufacturers and foodservice businesses adopt maximum calorie limits and redesign menus to exclude very high calorie menu items. Its recent consultation document also says there may be a case for mandatory rather than voluntary calorie labelling and that new standards should be developed for providing full nutritional information. Obesity and diet related ill health is one of Scotland’s biggest health concerns, costing around £4.6b a year. Evidence showed that food purchased outside the home was skewed towards less healthy choices and that large portion sizes, excess fats, added sugars and insufficient fruits and vegetables all contribute to the problem, it said. FSS said businesses should also make small or half portions of standard menu

items widely available and said nutritional information should be available on all food eaten outside the home. Ross Finnie, the FSS chairman said: “You can’t have a calorie cap unless you have calculated the calories. “We do have to address the issue of having calories clearly calculated, then we are saying is there a possibility of having a calorie cap and again we would have to discuss with government how it would enforce that. “But I would very much rather that in an extensive consultation we get agreement in the industry and public side that this is one of the sectors where we need to make a big change, and frankly if we made it voluntary, it would make it a heck of a lot easier.” It has been estimated that only a quarter of ‘out of home’ businesses currently provide calorie labelling at the

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point of choice. This contrasted starkly with the near universal provision of calorie and nutrient information on prepackaged products available in retail outlets. FSS also suggests using greater promotion and marketing to encourage consumers to choose healthier options and said it would be encouraging food businesses to take their own voluntary measures to change their promotion and marketing practices. “Caterers, manufacturers and businesses who supply food for the catering industry all have a role in reducing calories and resetting the norms away from excessive consumption,” said the FSS. There are 39,000 restaurants, supermarkets, takeaways and food delivery services who sell food on-the-go in Scotland.

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NEW OPENINGS Abokado branches out of central London with 24th store ABOKADO has moved outside of its heartland of central London for the first time since its launch in 2004, to open a new store in Hammersmith, West London. The company said that the move demonstrated its ability to stretch beyond the city and attract a different customer mix. This follows a continued investment over the past few years to stretch the day part beyond lunch into the morning and evening. 40% of customer visits are now outside of lunchtime, driven principally by breakfast and coffee sales. Abokado’s customer base has also broadened considerably over time, with ranges such as Poke salads and yakisoba noodles, and the core range of sushi now represents only 20% of total sales. The Hammersmith store will be the first Abokado to trade at weekends and has substantial seating to cater for the retail and residential customer base. The company’s new store also features a refreshed look, developed over the past year in tandem with London design agency Mystery. The updated design is centred around its core philosophy of a Pacific-flavours inspired menu “that brings a shot of positivity to your day”. Operations Director Kara Alderin said: “Our arrival in Hammersmith marks an exciting time for the business, stepping into a new territory outside of our Zone 1 heartland. We’re delighted to be trading ahead of expectations, with a fresh brand feel and trading space designed for all day parts. It’s been great to see such high levels of interest from day one, and we look forward to establishing a loyal brand following in the local community.”

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SSP to open M&S Food To Go airside in Birmingham Airport SSP Group, the operator of food and beverage outlets in travel locations worldwide, is opening what it says is the UK’s first airside M&S Food to Go, in Birmingham Airport. The group opened a landside M&S Food to Go outlet in 2015 at Newcastle International. The new M&S Food to Go will offer a broad selection of all-day food and drink products including wraps, freshly made baguettes, sushi, salads, confectionery, smoothies, beers and wines. Hot food, such as bacon rolls, hot sandwiches and soups, will also be available, and M&S coffee and other hot drinks from specially trained baristas. The M&S Food to Go at Birmingham Airport, which serves 13 million passengers a year, will welcome its first customers in early 2019. Kate Swann, CEO of SSP Group, said: “We’re extremely excited to be opening the first ever airside M&S. Bringing together M&S’s food innovation and SSP’s operational expertise, the new store has been designed for airport customers. We’ve worked closely with the development team at M&S to create an offering that will appeal to people flying through

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Birmingham Airport looking for quick, delicious meals and snacks to eat in or to take with them on their flights. We hope this will be the first of many more to come”. Sacha Berendji, Retail, Operations and Property Director at Marks & Spencer, said: “We’re excited to be opening in Birmingham Airport early next year. This is a great opportunity to continue to grow in travel locations where we know customers love the convenience of our offer. From sushi to salads, our Food to Go will have a tailored range of quality products for customers to enjoy before they board or on their flight.” Richard Gill, Acting Commercial Director at Birmingham Airport, added: “We’re delighted to be welcoming M&S Food to Go to our Food and Beverage offer here at Birmingham Airport. It’s a great addition to our already excellent offering, and we have no doubt the M&S will deliver a great customer experience for the 13 million passengers we welcome through our doors every year.” SSP opened an new M&S Food to Go outlet at Newcastle International, said to be the first within the airport sector, in 2015.


Greggs boosts sales by 7.2% GREGGS’ strategic switch to food-onthe-go paid off again last year, with total sales growth of 7.2%. CEO Roger Whiteside said the company had seen further progress in growth categories such as hot drinks and breakfast. “Operational delivery was strong, benefiting from the investments that we have made in systems and in staff training. The launch of our new vegan-friendly sausage roll has proved very popular with a broad range of customers, and can now be combined with our vegan-friendly winter vegetable soup in a meal deal for just £2.25. “During the year we opened 149 new shops (including 62 franchised units) and closed 50, growing the estate to 1,953 shops trading as at 29 December 2018, 262 of which are franchised shops operated by partners in travel and other convenience locations. In the year ahead we expect net shop openings to be in the 90-100 range. “We delivered a very strong finish to 2018 despite the well-publicised challenges in the consumer sector. This performance was broad-based, reflecting the strength of our range of freshly-prepared food and drinks, and the strategic changes that we have made in recent years to focus more effectively on the food-on-the-go market. “In the year ahead, we will continue to innovate with products designed to reflect changing consumer tastes, and by opening in new locations that make Greggs even more accessible to customers. The investments that we are making in our supply chain will allow us to deliver the outstanding value and quality that

Greggs is famous for across a growing shop estate. “In 2019 we will continue to execute the supply chain change programme that supports our ambitious growth plans. Whilst there are many economic and other uncertainties hanging over the consumer environment, we enter the new year with good sales momentum and operational execution, a strong offer and a robust financial position.” OBE CEO Roger Whiteside was awarded an OBE in the 2019 New Year’s Honours List, in recognition of his services to women and equality. Roger believes gender equality should be a business priority for all businesses to ensure they maximise and nurture in-house talent. Greggs is ranked number 10 on the FTSE 250 for female representation on our Board and is committed to making sure its female executive talent receives all the encouragement they need to pursue a progressive career through its `Female Career Development Programme’. In July 2016 Roger demonstrated Greggs commitment to the gender equality agenda at a national level by joining the Women’s Business Council, which was set up in 2012 by Theresa May to help tackle the barriers to women’s progression and ultimately maximise opportunities from the classroom to the boardroom. Of his commendation Roger said: “I am delighted and honoured to receive this recognition and proud to play my part, alongside a great team of people both at Greggs and through the Women’s Business Council, to promote equality of opportunity

and progression for women in the workplace. It is not just the right thing to do but makes good business sense and contributes to our economic growth and development.” WASTE TO WEALTH COMMITMENT Meanwhile, Greggs has signed the Waste to Wealth Commitment at the Waste to Wealth Summit, an event held by Business in the Community – The Prince’s Responsible Business Network. 200 leaders from business, government, academia and civil society gathered at the event to tackle the challenges of climate change and the destruction of natural habitats by committing to actions in a Waste to Wealth Commitment. The Commitment will help collectively double the nation’s resource productivity and reduce avoidable waste by 2030 (supercharging the UK Industrial Strategy’s 2050 targets). February 2019 13


Adelie Foods to close Kilmarnock production site Adelie Foods is closing its Kilmarnock production site and shifting production to its southern sites, distributing nationally from its three remaining UK factories


delie Foods has continued to rationalise its national operations with the announcement that it is to close its Kilmarnock food to go production site in February with the loss of 200 jobs. The move will affect workers at the Rowallan Business Park factory, and also a number of jobs at its distribution site at Munro Place, Bonnyton, although the distribution centre will remain operational. The company planned to “move volume” to its “southern sites in Wembley and Southall” from the start of the New Year. Confirming the news, shortly before Christmas, Martin Johnson, CEO said the move will futureproof the business. It comes after “two years of operational investments” by Adelie, with Mr Johnson saying the proposal to close its Kilmarnock operations was taken after “significant and careful consideration”. “We have reviewed our factory estate to ensure that it is the right size and profile for our future needs, taking into account the nature of our sales growth and the efficiency that has been delivered operationally. As a result of this, we are proposing to move all production from our Kilmarnock factory to our southern sites in Wembley and Southall. “This proposal to close our

14 February 2019

Kilmarnock factory has been made after significant and careful consideration. Kilmarnock has been an important part of our business in servicing our customers in Scotland. However, with the recent investment now complete, we have the ability to service each customer from our remaining three factories and our existing distribution centre in Kilmarnock.”

Martin Johnson


Johnson said Adelie has invested “heavily” in equipment and capabilities in its factories and in its distribution network through “new higher-capacity vehicles, cutting-edge systems and new depots” meaning it can now distribute nationally from any of its UK factories. The company will now enter into a period of consultation with employees and their representatives at Kilmarnock and Munro Place. Adelie has been rationalising its operations for a number of years. It closed its Tamworth factory in 2016 following the loss of the Sainsbury’s account with the loss of around 340 jobs. The company relocated its Midlands distribution centre from Leicester to Tamworth in July 2017 and also announced the closure of its 180-employee Middlesbrough factory. The rationalisation process actually predated Martin Johnson’s tenure, beginning with former CEO Chris Thomas, who closed a number of factories and centralised an operation that had become

increasingly fragmented with a number of divisional heads. This was largely a result of the company achieving rapid growth over the years on the back of expansion of the food to go market and the acquisition of a series of companies. On the expansion side, Adelie has doubled its distribution capacity as part of a multi-million-pound investment. The company has introduced a new depot site in Cardiff and expanded two new sites in Haydock and Tamworth. The upgrades to the three sites result in an increase to both frozen and chilled capacity. Tamworth is the biggest of the sites at 28,000 sq. ft, followed by Haydock with 25,000 sq. ft and Cardiff at 8,000 sq. ft. Adelie Foods currently delivers to more than 34,000 accounts each week and has over 270 vehicles supplying its continuously increasing network. It has also made considerable progress with its Urban Eat and Daily Bread brands.

Adelie’s URBAN eat brand has introduced two new January specials as part of its expanded collection, tapping into the trend for bold flavours: Chicken Katsu – Southern fried chicken goujon with chilli cabbage slaw and katsu curry & sweetcorn mayonnaise on white bread; Goat’s Cheese & Tomato – Goat’s cheese with spicy tomato salsa, slow roasted tomato mayonnaise, tomato and salad leaves on tomato and olive oil bread. Adelie Foods developed the new sandwiches to cater for the rising number of consumers who want to try global flavours. Japanese cuisine is continuing to have a big influence on food and drink trends across the globe and the demand for products such as chicken katsu or Matcha-infused foods is expected to be strong in the years ahead. The seasonal specials are designed to increase purchase frequency with a fifth of shoppers stating that an increase in seasonal specials would encourage them to buy more food and drink to go. The new sandwiches will offer shoppers an alternative lunchtime option in January and provide a sales boost to retailers. Isla Owen, Head of Brand at Adelie Foods, says: “Our seasonal specials have proved a huge hit, becoming strong sellers when they are added to the URBAN eat collection. Our recent research has shown Chicken Katsu to be an on-trend flavour, so we think it will make a great addition to our range and offer something different to the sandwich market. “With the number of consumers looking for meat-free lunchtime options, we’ve added this goat’s cheese sandwich to kick start the new year and offer a different flavour combination post-Christmas.” February 2019 15


CRUSSH launches

100% VEGAN

store tria

In a bold new move, Crussh has launched a trial format, plant-based pop-up in a bid to appeal to growing numbers of meat-avoiders and vegans. Simon Ambrose investigates


russh Fit Food & Juice Bars is tapping into the trend that’s likely to dominate 2019, with a new vegan trial unit in Soho, close to where Pret launched Veggie Pret – a coincidence rather than deliberate, they say. The fast-expanding company, with 35 stores across London, turned its Broadwick Street 100% plant-based for the entire month of January as part of Veganuary. At the time of writing the prognosis looked favourable, with its customer voting system showing 4:1 in favour of those wanting it to stay as a vegan store. Opening Thursday 3rd January, the Soho pop-up included over 70

vegan recipes, with highlights including what’s claimed to be the high street’s first vegan feta ‘cheese’. Crussh’s aim was to show how plant-based food can be simple and really delicious, encouraging people to think about their meat intake and consider reducing it in a way that works for them. They also, of course, sense a commercial opportunity. Turning one store completely plantbased is enabling the healthy food & juice chain to see how consumers respond to a fully vegan Crussh, and whether this may be a sustainable business model for the future. It also forms part of the brand’s ‘Powered by Plants’ campaign, an initiative that will see eight new vegan

16 February 2019 SANDWICH & FOOD TO GO NEWS



Highlights included: Protein Gains smoothie (from £4.00) Soya milk, raspberries, tofu, banana, agave & a plant protein booster. Choco Flax smoothie (from £4.00) Oat milk, oats, banana, ice, cacao, dates, flax seeds. Vegan ‘cheese’, mushroom & chestnut sourdough spelt toastie (£4.50) Sourdough spelt toastie with vegan ‘cheese’, mushroom & porcini tapenade, roasted chestnuts & spinach. Black rice & avocado vegan sushi (£4.95) Avocado, black sushi rice, shredded carrot, spinach & nori seaweed. Courgette & lime cake (£3.00) Vegan courgette, pistachio & lime cake with a vegan ‘cream cheese’ frosting. Chocolate fudge brownie (£2.75) Vegan chocolate brownie with a fudge style frosting.

products launch across all Crussh branches, celebrating “plants in all their glory” – including Butternut, harissa & vegan ‘feta’ wrap, Red pepper & corn chowder, Lemon tart pot, Banana & coconut cacao spread bagel and freshly pressed Power Greens Juice. The Instagram-worthy vegan popup brought nature inside with plants hanging from walls and ceilings throughout the store. London-based illustrator, Mark Harrison, was commissioned to create a series of illustrations celebrating the Power of Plants, which are also being used throughout all Crussh stores for the next few months. Already a destination for vegans, Crussh stores across London and the South East include a food & drink range that is over 45% plantbased (an increase from 22% in Jan 2017), and is currently selling over 50 vegan products at all of its sites, including best-sellers Jackfruit Tinga Fit Bowl, served with sweet potato mash, guacamole & fresh slaw and an Avocado, red pepper & cashew nut tapenade wrap. Over 70% of the Crussh food range is vegetarian. An undoubted pioneer in the health & wellness market, Crussh, London’s original green juice retailer, was said to have been first to introduce dairy-free porridge to the high street, launched back in early 2000s, and, most recently, was the first to launch a vegan ‘cheese’ toastie. From Jan 2018. Crussh offered the broadest range of alternative milks on the high street, at all of its locations – soya, almond, coconut and oat. I spoke to project leader Helen Harrison, Head of Marketing, about the new format and the response so far. But firstly, how significant is their commitment to vegan customers, with many recent formats downplaying this side of things, looking to offer a catchall and not disenfranchise elements of their customer base? “The new front has signage highlighting it outside as Vegan Crush, so it’s a clear statement of intent,” she told me. “Yes, we had conversations around this: do we say plant-based or don’t overly communicate vegan? It can be a challenging area but we decided to make it 100% vegan as the main message. “We’re definitely really excited to be turning our Soho store vegan for February 2019 17


the month of January; it’s something we’ve talked about for a while and it felt like the right time to give it a go! “One of the biggest trends we’ve seen this year is the growth in veganism and we know that moving to a more plant-based diet can have such a positive impact on both the health of individuals and the planet. “The offering in our Soho store, and across the business, is really focused on maintaining the integrity of vegan food, keeping it pretty simple, really delicious, and staying true to our food values at Crussh. POSITIVE START “It’s got off to a really positive start. We’ve had a lot of comments from customers, a lot of positivity and a lot of conversation about people’s eating habits and how people are looking to reduce their meat intake, be it flexitarian, vegetarian or vegan for January. We’ve running a voting system and at the moment it’s about 4:1 to people who would like it to stay as a vegan store. “I’ve actually been surprised at the number of meat-reducer customers, who have seen this as a positive move. We’ve had some people who have read about it and a number of people who have never been to a Crussh before, so it has been interesting. “It really is an experiment, of course, but we want customers to dictate what its future should be. It actually started back in the summer when we were thinking about our

focus early this year. We were talking about extending our vegan range and then started to think about whether we could push it further! We’ve been inspired by developments like Veggie Pret, of course. “There’s potential for this to become a store format that is rolled out over the Crush estate. In actual fact, over the last few years we have been reducing meat in our products – 70% of our range is now vegetarian, so the potential is for us to be even more plant-based is going to increase, even if the store doesn’t remain a permanent feature. “We’ve gone for Soho as an area because it’s the right dynamic and demographic – a base for many creative industries and young people with sustainability high up on their list of priorities. It’s very central and we’ve also got a couple of stores not too far away, so if there are any disappointed customers they can go there. “Yes, we are close to Veggie Pret, but we see their proximity as a positive where we can benefit each other.”

18 February 2019 SANDWICH & FOOD TO GO NEWS

PRODUCT DEVELOPMENT “The product development wasn’t actually as difficult as we initially thought it might be. Our first exercise was to look at what vegan products we already had – this turned out to be 50 lines out of our total of 70 products. We’ve added a few extra things, so, for instance, we’ve replaced a Thai chicken curry with a Thai vegetable red curry and, interestingly, that is now our top seller. “We’ve also developed a new range of smoothies. They’re traditionally made at Crussh with a frozen yoghurt as the base, but we’ve now developed a range of six new ones which have a plant-based milk as the alternative. That required quite a lot of development work on the different flavours but also the different consistency: people were used to a cold smoothie for one thing. There’s also a new vegan cake range, including a carrot cake and courgette & lime cake. “A big challenge we found with vegan foods in general was sourcing meat-alternatives. We haven’t gone down that route because we found that a lot of them were highly processed with ingredients that didn’t necessarily stay true to the Crussh ethos and didn’t deliver really good nutritious foods. “It’s also really been important with the development that we haven’t compromised on taste. That’s been the ethos of Crussh since Day 1. “All of our recipes are created by our development chef James Kidman. We sometimes come up with ideas and then James has the hard job of developing them. Myself and James have been leading the project from Day 1 so we’re both heavily invested in it. TOTAL REFURB “The new shop has had a total refurb inside; we’ve brightened it and freshened it up and put in a lot of plants. It brings the concept to life. We’ve also got the living wall, which we have in a number of our other stores - it fits with the whole idea of being powered by plants. “Re-designing the store has been a lot of fun and we can’t wait to hear what people think. And if people love it, there’s no reason why it couldn’t remain vegan permanently – it’s really up to our customers!”





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Pure THOUGHTS Pure, the London-based food to go retailer, is expanding fast with 15 shops currently, fresh food from on-site kitchens and sales of over £19m last year. So how did it all start? Co-founder Spencer Craig revealed that the cartoon character Roadrunner taught him his most valuable business lesson, at the recent IGD Food To Go conference


e are a food to go retailer and our mission is to put a bit of pleasure back in food to go, focusing on at work and on the move sectors from central London locations – the ‘at work’ sector is very important for us. We focus on breakfast, lunch and coffee and catering for meetings, very much around those day-parts. Our food is wholesome, full of flavour, fresh and filling. Hot food to go is a growing part of the business: our Super Eggs are very popular at breakfast times; at lunch time we do a big range of salads and hot food to go. We’re also pretty seasonal so the menu changes dramatically. We don’t do a huge amount in the afternoon and evening, but we do coffee and treats and have some great powerballs. After work gym-goers come in and get something on the way home. We’ve got 15 shops and we’re all about high sales – our average sales transaction is only £5 but we’re serving 5,500 people a week, so it’s all about volume, from breakfast through lunchtime. We have 350 people working for us and we’ve grown by 20% a year over the last five years. Our sales this year will reach over £19m; and we have had double digit like-for-like growth, in spite of all the competition.

In terms of external validation, we’ve twice been in the Fast Track 100 and we’ve won a Sammies Award twice. In 2016 we got investment from Whitbread and since they’ve invested, we’ve almost doubled in size and there’s more to come. There are a few things we do in store that create a special and pleasurable experience: we have free still and sparkling water at the front of the store; we give customers free vegan milks when they need it and we’ve done a huge amount on sustainability – a big part of that is that 10% of our coffees are sold in reusable cups. We are also very much part of vegan and vegetarian trends. Our food is hand-made in site kitchens and it’s eaten within a couple of hours of being made, in a similar way to Pret, and that gives us a huge competitive advantage. We also have a theatre kitchen in a most of our stores, so we can customise a bit: you can see food being made in front of you and if you want to add a different topping, you can do that. We’ve built a good hand delivery business. People want to put a brand on their tables at meetings that represents their ethos and the days of curly triangular sandwiches on silver trays are definitely over. We are opening more shops: we’ve just opened in Victoria Station and

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‘One day a lady came in to complain – she was beautiful and we fell in love and got married’ we’ve got another four shops coming, including Liverpool and London Bridge stations. We’ve got to keep improving: this is a hugely competitive market and if you’re not running forward at 100 miles an hour, you’re most definitely going backwards. ‘ITERATE LIKE HELL’ Growing up I used to watch Roadrunner all the time, but it used to really annoy me. The Coyote was always coming up with amazing plans

to catch the Roadrunner: if he had just changed his plan a little bit it would have worked, but he never did and always went back to the drawing board and came up with another one! Obviously if he had changed the plan, he would have caught him and there wouldn’t have been 1,000 episodes and that would have been rubbish, but it still resonates with me today in my business life. There are, of course, lots of bad ideas but often there are really good ideas which are not executed quite right the first time. That’s my biggest lesson from running Pure: you have to iterate like hell. As long as the concept is sound and you keep improving, then one day you might be able to catch the Roadrunner. What have I learned along the way? Firstly: product, product, product – it has to taste unbelievable and better than anything else that is out there. I’m lucky enough that I have a brilliant business partner, Ed Bentley, who is incredible with food and makes it taste and look beautiful. We ask ourselves is someone going to walk 10 minutes at lunchtime for it and will they tell their colleagues about it – in fact, our customers are our best brand ambassadors. Once you’ve got the product right, my advice to anyone thinking of starting a new business is to learn as much as you can first. My biggest mistake in 13 years was that my first business in food to go, Pure California, failed because I didn’t know much about the business. I didn’t know what I was doing! We were pretty much the equivalent of an ice-cream van, although much more expensive to convert: it was sunny and we thought we were kings of the world, but when the temperature in London dropped we couldn’t sell very much. Ultimately the product wasn’t good enough, but I also spent far too much time learning how to do stock or payroll and operational things that I didn’t really need to learn on my own money. If I was to do it again, I would do something like go and work at Pret for three years, learn how to run the business operationally and then go out by myself! The only good thing that came out of it was that I was in charge of complaints and one day a lady came in to complain – she was beautiful and we fell in love and got married. Ten February 2019 21

PROFILE ‘This is a hugely competitive market and if you’re not running forward at 100 miles an hour, you’re most definitely going backwards’ years on we have two amazing kids, so I owe quite a lot to the business …. but there’s got to be an easier way to find a husband or a wife! Ultimately the learning goes on as it does today, and we have to keep innovating.

THE PURE MENU Simon Ambrose says Pure’s menu is extensive to suit a range of tastes, with an emphasis on fresh and healthy, a big range of hot food and an attractive energy offer for gym bunnies. The breakfast offer includes protein bowls such as smoked salmon or goat’s cheese, and a range of Super Eggs – with choices including avocado, bacon or smoked salmon. There are toasted wraps and a big range of toasted bagels. Porridge, of course, is featured heavily, with a range of 14 options and there are Birchers and yoghurts, as well as the more indulgent viennoiserie. On the lunchtime front, there’s a range of eight salads, freshly dressed to order. The hot food offer is extensive - there are soups, pasta bowls including a risotto, toasties and curry and chilli hot boxes. Pure bakes its own wholegrain flatbreads and seeded bagels in store every day. Wraps include Korean BBQ, Smokin’ Hot Chick and Falafalo Soldier. Flatbreads take in Thai Chicken Satay, Salmon Fishing in the Lemon (one of the wittiest names I’ve come across in the business) and Italian Job. There are three bagels: New Yorker, Stock and Hot Smoked Salmon and Big Advogoat. There’s also a big range of Protein Boxes and Deli Pots – these include the Miso Salmon, Smoked salmon, black sushi rice, edamame, chilli berries, Pure pickle and Miso Carrot dressing; A Bit Moorish, Sweet potato falafel, hummus, Pure slaw and fruit relish with super seeds and super grains; and Chilaca Chicken, fired chicken breast, petit pois, Parmesan, tomato pesto, chilli berries and coriander with whole wheat pasta.

22 February 2019 SANDWICH & FOOD TO GO NEWS

STAY FOCUSED Once you find your thing, you need to stay focused. We are food to go: we are not fast food or QSR, we don’t put candles on the table in the evening and we don’t serve alcohol. We are very focused on breakfast and lunch and people at work and on the move. With that mission in mind, it really helps us in product development and the team all knows what we are trying to do and it helps to keep the business growing. Get it right operationally and your teams will thrive. We have built an exceptional team – in the last few years I have felt the power of a team working well together. Things I’ve learned have been to make sure that we hire on attitude rather than experience; we’ve been seduced by people with lots of experience on their CV’s over the years but the staff that really have wanted to part of our journey are the ones that are still here and really making a difference as we carry on growing. Once you hire great people, listen to them. Now my number one job is to look after the team, to celebrate successes that we might have and drive the business forward. NEGOTIATE There are times when you have to make tough decisions and negotiate hard. As we’re getting into a much more difficult property market, the landscape is getting more difficult and I hope I can maximise that opportunity. Perseverance and resilience are key assets in this business – you have to keep going and when something doesn’t go your way you have to dust yourself down and get back up again.

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



1&2 ST







PAV. 7.2




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05/11/2018 14:54

To advertise call Paul Steer on 01291 636342 February 2019 23


Appetite for Scandi-style breads is growing in the UK Scandinavian breads are becoming more well-known in the UK and are growing in popularity – thanks to their versatility, ease of use and application in food to go trends


wedish baker Polarbröd, which offers five different types of flatbread and thinbread to the UK foodservice sector, reports increasing interest in the unique taste and texture of its products. “The appetite for Scandistyle breads is definitely growing in the UK,” said Jenny Jeppsson, Concept Manager at Polarbröd. “One of the reasons is that traditional Swedish flatbreads and thinbreads really lend themselves to many of the current food trends in the UK, like street food-style dining, for example. “However, they also bring a slightly different style and taste to the table. Polarbröd’s flatbreads and thinbreads have a unique soft character, no hard crust and no messy crumbs. Their soft, moist texture provides a lighter eating quality and offers maximum pliability and flexibility, which means they don’t crack or split on

handling or when being filled, and this really helps caterers with speed of service and improved final presentation. “They are also very versatile. Use thinbreads for rolls, wraps, canapés, and grilled thin sandwiches. Flatbreads are ideal for open sandwiches, panini-style grilled sandwiches or even as mini pizzas. And try serving them at different times of the day from breakfasts, lunch, snacks, dinner and anything in between. “The range is suitable for many different fillings and toppings – sweet or savoury – including fish, meat or vegetarian and vegan options. And with Polarbröd bread being vegan too, it really makes it perfect for the increasing numbers of consumers who are opting for a plant-based diet.” As well as being vegan friendly, Polarbröd’s breads are free from milk, and common food allergens, such as sesame seeds, nuts, and eggs, are not permitted

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in the company’s bakeries. This means the bread is suitable for a range of dietary requirements – something that can make life easier for caterers. With a long history stretching back 140 years, Polarbröd is a family run business that has been baking bread for five generations. It’s even credited with inventing the world’s first frozen sandwich! Today, Polarbröd’s bread for foodservice in the UK is frozen directly after baking in accordance with Northern Swedish traditions and, thanks to this traditional method, it keeps the freshness without the use of preservatives. It’s almost like freezing time – meaning that the bread is as fresh when it is thawed as it is when it is first baked. “This means that we can reduce wastage, and foodservice operators can too because Polarbröd breads are very quick to thaw at room temperature,” added Jenny.

“Just defrost what’s needed according to demand. Or if you like, heat the bread slightly in the oven and serve it warm. Frozen bread is very practical when you don’t know how much is needed during the day. Polarbröd breads also have a longer than usual defrosted shelflife, of up to five days, which also helps reduce wastage something that can be a real problem with bread products for caterers.” Polarbröd is very dedicated to sustainability work, with a goal to be fully sustainable in 2022. Just one example of its commitment to sustainability is the fact that the company owns four wind turbines that produce electricity equivalent to the amount used to run the bakeries. Polarbröd breads are available to foodservice customers in the UK exclusively via Central Foods. For more information, visit Brands/Polarbrod.aspx Committed to sourcing only the best ingredient, to create the finest blends. Free postage and packing. Samples available on request.

To advertise call Paul Steer on 01291 636342 February 2019 25


Co-op unveils new ‘on the go’ store concept The Co-op has opened a new food to go concept store in Manchester at Piccadilly station, with two more planned this year in London. With a number of failed standalone food to go experiments from grocery multiples already showing the pitfalls in recent years, the move is likely to be watched closely by the industry


o-op has unveiled a new food to go concept store with the first unit in Manchester and two more planned this year in London. Known as ‘On the Go,’ the new-look store in Manchester at Piccadilly station is designed for a quicker shopping experience with fast self-service tills and a larger focus on its award-winning food ranges for customers buying breakfast, lunch or grabbing a meal on the go. The store features extended ranges to

appeal to health conscious customers, vegetarians and vegans. In addition to this, the stores are zoned for customer ease, offering clear shopping missions, ‘food for now’ and ‘food for later’. Derek Furnival, Northern Divisional Managing Director at Coop, explains: “Increased levels of space, range and options for self-serve in our new ‘On the Go’ stores offers our members and customers the ultimate convenient shopping experience.

26 February 2019 SANDWICH & FOOD TO GO NEWS

“Located in areas of high-levels of footfall, these stores will serve timepoor shoppers that need to make quick purchases with ease. There will always be need for our traditional format stores; however, the new concept stores allow us to serve our customers’ direct needs in specific locations where time is of the essence.” Further new additions to the modern store concept include, free water taps for customers to fill their own bottles, self-serve hot soup and porridge. Co-op is set to launch two further new ‘On the Go’ concept stores this year, both located in London. The move is likely to attract considerable attention from trade watchers, least of all because there have been a number of standalone food to go trial ventures from multiple retailers over the years, which have failed to take off. Sainsbury’s, for instance, launched Fresh Kitchen in 2011 featuring a canteen-style café, which failed to get beyond one unit.

SPOTLIGHT M&S launched its standalone Food on the Move concept in Baker Street the same year. Operated by franchise partner SSP, the majority of the offer came from its existing Food on the Move offer, with the addition of a number of hot food products. It changed tack more recently by focusing on travel sector units. The group opened a ‘landside’ M&S Food to Go outlet in 2015 at Newcastle International airport and will open an ‘airside’ unit in Birmingham Airport with SSP next year. The new M&S Food to Go will offer a broad selection of all-day food and drink products including wraps, freshly made baguettes, sushi, salads, confectionery, smoothies, beers and wines. Hot food, such as bacon rolls, hot sandwiches and soups, will also be available, and M&S coffee and other hot drinks from specially trained baristas. Tesco eventually closed both its trial ‘Food-to-Go’ stores in London which were opened to attract busy commuters on Philpot Lane, within walking distance from the City’s Walkie Talkie skyscraper, in September 2014 and then a smaller store on Villiers Lane, near Charing Cross train station. The first store was opened with a tieup with Fred’s while the second branch featured a Burrito Kitchen. Tesco later admitted that customers hadn’t been interested and retail sources said that the shops’ prime locations and high rents had made the sites unprofitable. “As part of the trial, our customers told us they prefer the wider range of products offered in our Express and Metro store,” a spokesperson said. Regardless of the outcome of Co-op’s new venture, its general food to go development in the last few years has certainly been remarkable and the result of a carefully worked strategy. Mark Pettigrew, director of format, space and range, outlined the new thinking at the IGD Food To Go conference in 2017, when he said: “As far as the Co-op is concerned, we’ve been growing since 2013 and at a rate double that of the market as a whole. We’ve grown our market share to around 11% and our focus on food to go has really paid dividends. This didn’t happen by accident: it was a result of a clear strategy we had in place to grow the business, centred on three key areas.

“The first was around the strength of our range. Convenience stores were not known in the past for having great products or a great range – but we really strengthened and broadened our range from offering just sandwiches to include salads, sushi and chilled snacks. “More importantly was understanding where to put that range and so our programme was to make sure we were putting the right ranges into the right stores, aligned with missions for those customers. “The second thing was about improving quality - benchmarking against the best food to go providers in the business and making sure we were on a par with that. The quality of our food to go as a convenience player is now second to none and we’re competing against the best in the market. We’ve really raised the bar in that area. “Aligned with that is value for money – making sure that we have a

real strength with our meal deal offer, which is not the cheapest in the market but certainly the broadest, and the best value for money when you look at the discount that comes with it.” February 2019 27


Serving up a slice of the healthiest food-to-go trends at Food Matters Live 2018 T he hottest trends and cuttingedge innovations in healthy and sustainable food and drink attracted crowds of industry insiders to Food Matters Live 2018. Offering insight into the newest products, innovations, sustainable packaging solutions and progress on the public health agenda, the biggest cross-sector event of its kind returned to ExCeL London in November for a hugely successful fifth year. There was standing room only at many of the event’s renowned conference and seminar sessions, which tackled the biggest questions facing the industry, from how best to curb the rise of childhood obesity to reducing plastic pollution and food waste.

There were more than 15,000 visitors from right across the food and drink sector, from retailers and manufacturers to start-ups and ingredients suppliers. Among them, buyers from independent sandwich bars and cafes were there to source innovative new products in the Food Matters Live exhibition and do business with the entrepreneurs behind them. Exhibitors included Energy Ball Recipes founder Victoria Prince, whose vegan-friendly products are wrapped in biodegradable packaging. She said the show was a huge success and generated lots of new contacts interested in commercial opportunities. “As we had literally just launched a new snack brand, we were looking to

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make a big impact in the food industry in the early days. Food Matters Live checked that box with a big green tick,” she said.

PROMOTIONAL Cricket-flour snack bar firm SENS Foods were also in attendance, testing the appetite for insect-based protein snacks. Project Manager Anezka Svobodova said the company was pleased with the results: “We got many interesting contacts and hopefully there will be deals coming up from this.” Among conference speakers discussing the best ways to get people to change their diet, Moira Howie, Nutrition Manager at Waitrose, explained how the retailer has introduced teams of healthy eating specialists in some stores, to help customers make healthier choices. She said: “I think the retail landscape is changing and everybody has a slightly different type of customer base. We found that this type of work, where we are giving people access to healthy eating advice, very fruitful for us. “There’s a desire for more information at the point at which customers are making the choice and that’s why we believe this unique approach of having healthy eating in store is very appropriate, so that customers can get that advice when they most need it.” The Food Matters Live seminar sessions offered insight and guidance, illustrated with case studies, into scores of topics affecting the industry, including the latest innovations to tackle the 2.5bn coffee cups thrown away in the UK every year and strategies to reduce calories in the outof-home dining sector. Weeks before its vegan sausage rolls hit the headlines, Greggs’ Head of Technical Emma Adams examined the way the bakery chain had improved its healthy food offering, with more sandwiches, salads, fruit, yoghurts and soup and by offering nutritional guides and reformulating recipes to reduce sugar across its range. Among other well-attended sessions, the Happy Snack Company’s Dr Kathryn O’Sullivan examined the impact of the long-term growth in children’s snacking on obesity and made the case for healthy, nutrientdense snacks to improve children’s diet quality. And Karl Chessell, of the data and research consultants CGA, explored trends in healthy food to go - from the boom in vegan sales to increasing demand for low-sugar and non-

alcoholic drinks and the growth of younger consumers, who are the most likely to choose healthier options. Food Matters Live 2018 also saw a record number of buyers from retail companies, including Innocent Drinks, Sainsbury’s and Itsu at the event, as well as more than 300 one-to-one meetings organised through the Food Matters Live matchmaking service, Match. Sainsbury’s category assistant Frank Marimo was among visitors. He said: “I thought the show as a whole was amazing. I particularly enjoyed the talks, particularly marketing matters. It was great to have chats with smaller suppliers on how to market their innovative products in the grocery world.” Planning is already under way for Food Matters Live 2019, which will take place alongside the new Food

Matters Summit, the first high-level international gathering of its kind with more than 150 outstanding speakers tackling the key issues affecting the global food and drink community. Food Matters Live Director Briony Mansell-Lewis said: “Food Matters Live’s focus on showcasing the newest, most exciting and best innovations on the market has grown into an unmissable opportunity for industry professionals. It is a platform to explore, taste and experience the latest trends shaping the future of food and drink.” “We will now look to continue building on the success of the event and to work closely with our community to deliver an even better Food Matters Live in 2019.” Food Matters Live will return to ExCeL London from 19 to 20 November 2019. February 2019 29


Fresh innovation Ireland is proving an increasingly fertile ground for innovative food to go concepts, with Fresh, a Dublin-based premium retail group with six locations, in the vanguard. Derek Dunne, head of fresh food development and Shane Byrne, sales and marketing, detail the journey


e’re on a journey. We are a premium convenience retailer at the core of our business, but we’re moving away from being a traditional retail store to a ‘food for now’ and ‘food for later’ destination. We have six locations today, 280 staff from a lot of different countries and 300 local and national suppliers. We were delighted to win the Small Store of the Year award at the IGD awards earlier this year. We’ve had the courage, conviction and the faith to take new ideas and go forward and forget old habits and traditions that some retailers may have got stuck in – some of our new

developments include Fresh Kitchen, Fresh Café and the Fresh Delicatessen. We’ve stopped speaking like a traditional retail chain and started speaking as a retail food brand, so we use strong food images and simple and clear messages. Since the company started 10 years ago, Fresh The Good Food Market has made a conscious effort to differentiate its brand and business model as far from traditional convenience retailing as possible. We operate as an upscale, urban grocery store that also offers a mix of freshly prepared food to go, food for later and in-store casual dining, ultimately

30 February 2019 SANDWICH & FOOD TO GO NEWS


carving a new niche for itself in the sector. We provide a changing food offer throughout the day, offering all-day dining and in-store eating, gourmet takehome meals and world cuisine-themed evenings THE MISSION We are putting food for now and food for later at the forefront of our business. Our mission was to produce as much as we could in store to guarantee freshness and quality, to work with local suppliers and ingredients, modernise our food offering, offer meal solutions for all parts of the day and, most importantly, to grow the Fresh brand. Previously we felt we were doing a good job but we knew we could take it up to new levels. With that in mind we

reviewed our range of salads, looked at trends and seasonality and drew inspiration from the foodservice industry in developing the range. We were also aware that the way in which our food was displayed was fundamental in doing what we wanted to do, so we reached out to local engineering companies to develop our salad bars. This led to a threefold strategy: the first was composite salads – a range of up to 74 recipes, all produced in house every day; the second was raw bars aimed at health-conscious customers and gym goers. The third most recent section was the hot protein bar, something we are every excited about. This is a fantastic way of promoting products from our in-house grill such as seafood dishes, beef, February 2019 31


poultry and more. This has been a highly successful area and we have now rolled out the salad bars across the group. Our next step was to look at our food for later. We did this by opening a central production unit and placing our kitchen space on the shop floor to bring some innovation and also reaffirm the message that our meals are made right here, right now. Once our team of chefs and general assistants had been assembled, they developed 32 different dishes covering different categories including Greek, Italian, Irish, and also fitness and vegan ranges. For the food for now side of things for the lunchtime offering, we developed a range of hand-crafted artisan bread sandwiches using local suppliers, with a lot of creativity in building the range. There was also a significant investment in equipment. Our next big challenge was convenience hot food. There was a thirtyyear tradition in Ireland of basic breakfast and lunch items – largely unappealing brown food with no real offer for the evening. Our brief was to create the next generation of hot food within a convenience retail store. The led to the development of the Fresh Kitchen format, a nine-metre hot food department which consisted of self-service and service assisted stations. The first thing we created was a full-size replica, that we could work on and test packaging, labelling and even design. It was also used for training staff as ultimately they would be our biggest asset.

‘WE HAD SOME VERY TOUGH DECISIONS TO MAKE ON CORE LINES, THE TOUGHEST OF WHICH WAS DELISTING OUR BEST-SELLING PRODUCT’ We had some very tough decisions to make on core lines, the toughest of which was delisting our best-selling product: the chicken fillet baguettes, something of an iconic sandwich in Ireland. The problem was that it very difficult to grow sales with it as a very low value item, which had been discounted over the years. By taking that approach we then had to encourage customers to be adventurous and get them to sample

32 February 2019 SANDWICH & FOOD TO GO NEWS

and look at new products we had created. Without delisting it, it would not have been possible. We also tried to do something different in the evenings, introducing wok stations and also created seven internationally themed evenings to keep customers interested throughout the week. All these projects gave us the understanding that our customers had great faith in the Fresh brand. So we then launched the Fresh café offering locally roasted coffee beans and an emphasis on a high quality food offering into the evening. We also focused heavily on a modern and stylish design while also including large seating areas to handle our large number of customers at lunchtime. Derek Dunne, head of fresh food development and Shane Byrne, sales and marketing, were speaking at the recent IGD food to go conference

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

Michael Curley. The Buffet Shop Ltd. Helensburgh

Add a touch of magic to your Sandwiches and more


If you’re missing your sample sachet let us know and we’ll send one out right away.

Add Geeta’s chutney to anything from cheese toasties to your favourite chicken sandwich Suitable for Vegetarians, Vegans, and are Gluten Free Available in various sizes to suit your business For more info, call us on 020 8450 2255 or email us at

Our range of chutneys are great as an ingredient in: - sandwiches / wraps - salads - marinades - cooking sauces - veg / protein pots - and much more!


To advertise call Paul Steer on 01291 636342 February 2019 33


FSC opens state-of-theart innovation centre FSC, one of the UK’s leading food-togo development businesses, has taken occupancy of a brand-new facility, placing it at the forefront in the delivery of innovative new products. Following an investment of over £750,000, The FSC Group has now opened its state-of-the-art innovation centre where its new product specialists and team of technologists will develop and present the very latest in food-onthe-move trends and ideas. Located in the village of Flax Bourton, on the outskirts of Bristol, the new facility is housed within a converted chapel, giving the 20-strong team ample room to research and test the latest concepts in areas such as bakery and confectionery, hot and cold sandwiches, salads, drinks, snacks, smoothies and juices. Already serving clients from across the globe, customers include Shell UK (deli2go), Dunelm, Thorntons, Tchibo, Debenhams, Insomnia, Esquires, Autogrill and Statoil. Headed by James Simpson, the family run business, which has been in operation for 30 years, is now looking to expand its reach.

James said: “Within the food-togo sector one of the most important measurements of a company’s competence and success is how well it can innovate and come up with new product ideas. This new centre will be an important visual demonstration, not only of our commitment to, but also our competence in innovation. “Our development chefs and new product development team will be based full-time at the innovation centre and all customer presentations and development sessions will be held here.” As well as the food-to-go sector James and his team also operate across the convenience retail, forecourt retail, grocery retail and café / coffee shop sectors. He is now looking to develop the firm’s reach either as a one-stop-shop for all elements of businesses food offering or where clients can cherry pick one element of The FSC Group’s area of expertise. Taking two years to find, James wanted to make sure that the space in the new innovation centre would not only encourage creativity but will

34 February 2019 SANDWICH & FOOD TO GO NEWS

give the team inspiration and with a number of different and flexible working areas means the team can work in an area that suits their mood. The venue also includes a fully equipped development kitchen, while the presentation suite, which is where the chapel’s altar used to be, will allow the FSC team to present their ideas and new concepts to clients. James added: “Currently new product development is one of the services we give to our existing clients but now that the innovation centre is up and running, it opens up further what we can do. “For example, if a business just wants support with NPD or would just like to use the space for their own customer presentations, then the innovation centre allows us to do just that. “It’s a hugely exciting time for our business and we can’t wait to demonstrate to current clients as well as new clients why The FSC Group is the go-to business in the food-to-go sector.” For further information please visit


Plant-based trend impacting food & drink businesses Sustainable packaging, plant-based eating, gut-friendly foods and sugar-free are likely to be the most prominent trends on show at IFE this year PLANT-BASED food and veganism, the free-from movement and alcohol-free beverages have been identified as the top three trends which impacted food & drink businesses in 2018, according to new research by The International Food & Drink Event (IFE). The research, which surveyed members of the UK’s leading and largest food & drink event network, also revealed that plant-based eating, sustainable packaging, gut-friendly foods and sugar-free are the most prominent trends businesses are looking to leverage in 2019 – demonstrating the influence consumers’ growing interest in health & wellbeing is having on the sector. Buyers with an appetite for the latest food & drink trends, will be able to tap into the most up-to-date innovations and insights at IFE 2019 – taking place at ExCeL London 17-20 March. Prominent experts from the food & drink industry, including leading plant-based influencers, will take to the Talking Trends stage throughout the four-day event to share their experiences, opinions and predictions. The line-up includes Maria Antidormi, Insight Consultant at Anima Insight; Al Overton, Senior Buyer at Planet Organic; Derek Sarno, Director of Plant-Based Food Innovation at Tesco; and James Hacon, Managing Director of Think Hospitality. Taking the exploration of up-andcoming food & drink trends to the next level and providing a Taste of Tomorrow, is the Tasting Trends area. New to IFE 2019, the multi-sensory experience will take visitors on a culinary journey as they see, smell and taste the food & drink that will be shaping the future of the industry. While plant-based food remains the hottest topic, other trends on the menu include those that promote good

gut health (fermented foods), food with good fats (Omega 3), foods that relieve stress (vitamised juices), the new stronger spicy flavours coming through in snacks and confectionery, and a closer look at why the proportion of Brits drinking alcohol is at its lowest. To delve even deeper into the trends shaping the industry’s future, back by popular demand are the Trend Trails. Designed to help visitors navigate their way around the event one key insight at a time, the Trends Trails will visit some of the most progressive brands in the plant-based, food to go, private label, circular brands and global innovations movements. Speaking about this year’s trends line up, Soraya Gadelrab, Event Director for IFE, said: “We have brought together a truly fantastic lineup of experts for next year’s event, to offer buyers the most up- to-date intel on the changing food & drink landscape and provide inspiration, ideas and tools to help businesses tap into upcoming trends. It’s a mustvisit for anyone looking to grow their business in 2019 and beyond.”

The food & drink industry’s biggest event of the year, IFE 2019 has garnered interest from some of the sector’s leading brands, with exhibitors including Cheatless protein bars, Eaten Alive fermented foods, Evoca Drinks premium soft drinks, Gato & Co plant-based indulgent treats and Meet The Jackfruit health supplements, to name but a few. The biennial event provides both British and international suppliers with the rare opportunity to meet and connect with top retail, wholesale & distribution, import & export and foodservice & hospitality buyers all under one roof. With 1,350 innovative, global and cutting-edge food & drink manufacturers attending from 111 countries, IFE 2019 is one of the only places to experience the best of the what the food & drink industry has to offer across the globe. Co-located with Pro2Pac, the complete processing & packaging event for the food & drink industry, the joint festival will provide a comprehensive snapshot of the food & drink industry, making it a calendar highlight for all forward-thinking companies. February 2019 35

SAMMIES Sponsored by

36 February 2019 SANDWICH & FOOD TO GO NEWS



he countdown is on for the Sammies Awards 2019. The Sammies Awards take place on Thursday 9th May at the Royal Lancaster London Hotel. Hosted by celebrity chef Theo Randall, the evening promises to be a night of celebration with a plethora of awards announced including new for 2019, Sandwich & FTG Healthy Eating Award. Some awards are still open for entry but with the 21 February deadline looming entries need to be submitted promptly. If you have a great sandwich or food to go product or if your business should be considered for an award then tell us about it now. 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.

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 sandwiches 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.

Sandwich & 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.

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

Sandwich & 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 entry is now closed

for this award.

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 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, airport, on-board trains

Wine at this year’s Sammies Awards will be provided by: February 2019 37


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.

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.

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

NEW FOR 2019

This award is sub-divided into two categories: • In-store • High Street All retailers are considered for this award.

by suppliers and manufacturers to develop new products for the sandwich and food-to-go market. The award is open to all suppliers and manufacturers whether they supply ingredients, equipment, packaging or associated products for these markets.

Entries can be made in the following two categories: • Hot • Cold

This award is sub-divided into two categories: • Sandwich/FTG Bar • Bakery

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.

New Product Award Innovation is a critical part of developing any food chain. This award aims to encourage the work being done

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.

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.

This award is sub-divided into two categories: • Sandwich • FTG

• 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

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

• 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.

38 February 2019 SANDWICH & FOOD TO GO NEWS

Join us at


Hosted by Celebrity Chef Theo Randall and Special Guest to be announced Live Entertainment by ‘The All Covered Up Party Band’ Entertainment until 2am Dress code: Black tie Raffle and draw in support of Dravet Syndrome UK

Business Name ………………………………………………………………………………………………………. Address ………………………………………………………………………..……………………………………… ………………………………………………………………………………………………………………………… ……………………… Post Code …………………………………………....……………………………………… Tel. No: …………………. Fax No. …………………………………………………………………………………. Price includes four-course dinner and half a bottle of wine per person. Vegetarian options and special dietary requests must be pre-booked.

PLEASE BOOK: …………… table(s) at the Sammies 2019 at £2800 + VAT per table of 10 …………… table(s) at the Sammies 2019 at £3360 + VAT per table of 12 ……………. place(s) at the Sammies 2019 at £299 + VAT per place Card Type: (e.g. Visa, Mastercard) …………………………. Card number ………………………………………………… 3 digit security number …………… Expiry Date …………… Name on card ……………………………………………….. Signed ……………………………………………………….. Date ………………………………………………………..... All bookings must be accompanied by the appropriate remittance. Cheques can be made out to either The British Sandwich Association or BSA. No refunds can be made if cancellations are made within 30 days of the event and any cancellations before this time will be subject to a 25% cancellation charge. Dietary requirements will be required two weeks before the event. Please email your booking details to Or post to: BSA, Association House, 18c Moor Street, Chepstow NP16 5DB If you require further information on the Sammies Awards please telephone Caron on 01291 636346



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


019 has started with a big

bang for our Sandwich & Food to Go Designer Competition. We have received a record number of entries for this year’s competition and the ingredients have been sent out to our budding Sandwich and Food to Go Designers. 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. The British Sandwich Designer of the Year competition has six categories and contestants are tasked with creating an innovative new sandwich or food to go product using the ingredient specified by the category sponsor. Entrants have been sent samples of the products which can be combined with other ingredients to create their entry, which then needs to be submitted as a written recipe for judging by 6 February 2019. Those shortlisted will be invited to one of five regional heats in March 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 9 May 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. 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. 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.

40 February 2019 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. 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. Entrants are working on developing a “healthy eating” sandwich using Royal Greenland MSC Cooked and Peeled Cold Water Prawns. 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.



Competition Ingredient: Applewood Cheese Applewood® was first created in 1965 in Ilchester, deep in the heart of Somerset using the best quality local ingredients. Applewood has a creamy smokeflavour ideal as part of a salad lunch pot or delicious melted and contestants have been asked to create an innovative but commercially viable FTG meal option with the key ingredient being Applewood® cheese. This award, new for 2019, has been launched in recognition of the growing importance of food to go products

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. Norseland’s Jarlsberg cheese is made to a secret Norwegian recipe using only the purest milk for a smooth, distinctive and rounded taste. Jarlsberg is incredibly versatile and keeps its flavour when melted. Chefs have been tasked with creating a hot or cold sandwich using Norseland’s Jarlsberg cheese as a key ingredient.

Entry is now closed for the Sandwich and Food to Go Designer Competition. All recipes will be judged after recipe submission closes on 6 February 2019 and shortlisted chefs will be invited to a regional heat. Check out the next edition of International Sandwich & Food to Go News to meet our regional finalists.

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. Chefs are tasked with creating a sandwich using H. Smith chicken as the main sandwich filling.

New York Bakery Company Competition Ingredient: New York Bakery Star Bun 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. New for this year, the New York Bakery Company have launched a Star Bun. The Star Bun makes a great lunch box sandwich and a festive special to showcase ingredients in a new and innovative way. Chefs have been asked to create a sandwich using the star bun as a carrier with fillings of their choice that best complement the light airy bun.

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

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. Chefs are asked to create a sandwich using Sam Browne Foods Shredded Duck as a sandwich filler. For full competition details and a full list of sponsor key ingredients please visit

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 February 2019 41


New Resources and Waste Strategy B

usinesses and manufacturers are to pay the full cost of recycling or disposing of their packaging waste, under a major new government strategy unveiled by the Environment Secretary at the end of last year. The move will overhaul England’s waste system, putting a legal onus on those responsible for producing damaging waste to take greater responsibility and foot the bill. The announcement forms part of the government’s ambitious new Resources and Waste Strategy, the first comprehensive update in more than a decade. The move builds on the Autumn Budget, which announced a tax on

plastic packaging which does not meet a minimum threshold of at least 30% recycled content, subject to consultation, from April 2022. This will address the current issue of it often being cheaper to use new, nonrecycled plastic material despite its greater environmental impact. Launching the strategy at Veolia’s recycling centre in London, one of the most advanced sorting facilities in Europe, Environment Secretary Michael Gove said: “Our strategy sets out how we will go further and faster, to reduce, reuse, and recycle. Together we can move away from being a ‘throwaway’ society, to one that looks at waste as a valuable resource.

42 February 2019 SANDWICH & FOOD TO GO NEWS

We will cut our reliance on singleuse plastics, end confusion over household recycling, tackle the problem of packaging by making polluters pay, and end the economic, environmental and moral scandal that is food waste. “Through this plan we will cement our place as a world leader in resource efficiency, leaving our environment in a better state than we inherited it.” THE RESOURCES AND WASTE STRATEGY SETS OUT HOW GOVERNMENT WILL: • ensure producers pay the full net costs of disposal or recycling of packaging they place on the market by extending producer responsibility – up from just 10% now

Our achievements in the last year are evidence of our commitment to Removing Avoidable Plastics. Going forward we strive to further inspire, influence and innovate within the Food-to-Go packaging industry, so come and speak to our team at Packaging Innovations 2019, STAND E25 to find out how.


RECYCLING • introduce a consistent set of recyclable materials collected from all households and businesses, and consistent labelling on packaging so consumers know what they can recycle, to drive-up recycling rates • ensure weekly collections of food waste, – restoring weekly collections in some local authorities, subject to consultation • introduce a deposit return scheme, subject to consultation, to increase the recycling of single-use drinks containers including bottles, cans, and disposable cups filled at the point of sale • explore mandatory guarantees and extended warranties on products, to encourage manufacturers to design products that last longer and drive up the levels of repair and re-use • introduce annual reporting of food surplus and waste by food businesses. “Should progress be insufficient, we will consult on introducing mandatory targets for food waste prevention.” THE FOOD PACKAGING ASSOCIATION ISSUED THE FOLLOWING REACTION: “The FPA welcomes Defra’s Resource and Waste Strategy with the objective of waste being turned a resource - a policy which a number of leading councils adopted a few years ago. This strategy represents a big step in improving the quantity and quality of recycling needed to keep materials in use for longer so the UK truly does become a circular economy. PAPER CUPS “The strategy recognises the progress made to recycle paper cups with over 4,500 places to dispose of used cups and we welcome the proposed consultation on a deposit system for cups. Although this is a better option than the so called latte levy as the collection of cups will increase further, this comes with a large caveat. We’re not aware of reverse vending machinery that can handle cups which means customers’ deposits will need to be returned to the till where fresh food is being handled. “This has huge hygiene implications and dealing with this alone will add costs to coffee and sandwich shops, cafes and takeaways, many of which are struggling on the High Street. In addition there are costs associated with

administering a deposit system which will have a disproportionate financial impact particularly on the very hard pressed independent sector. “If cups were to be included in the Deposit Return System then we presume they will be outside the scope of the proposed Extended Producer Responsibility (EPR) proposals since the deposit system together with the ability to recycle 100% of cups in the UK, meets the requirements of EPR. “It is important that finds raised through EPR are used to support improvements in collection, sortation and recycling. Merely moving the net cost to business isn’t enough if we are simply going to be standing still. We all have to play our part in increasing UK recycling and composting infrastructure so that the public has full confidence that their efforts will result in more recycling to achieve the increased targets. Importantly and not to be missed is the ending of de minimus (minimum qualifying financial and packaging turnover) with regard to producer responsibility, meaning all businesses take part. This has been at the forefront of the FPA’s campaign to reform the PRN system.” CARRIER BAGS “The ending of limiting the carrier bag charge to businesses employing more than 250 is also welcomed. FOOD WASTE “We very much support mandatory food waste collection but not if it will impose additional costs on England’s hard pressed councils. We

44 February 2019 SANDWICH & FOOD TO GO NEWS

note the hospitality sector is to be tasked to reduce food waste further. The success of the Hospitality and Foodservice Agreement demonstrates the industry’s ability to achieve food waste reductions. However we question why the need to reduce food waste in households isn’t being more strongly addressed. RECYCLING “We agree industry should take more responsibility for hard to recycle products but question why apart from research funding proposals no direct action is being taken on cigarettes and chewing gum accounting for over 50% of litter. While the litter strategy is meant to cover this it must be abundantly clear that as far as the propensity to litter these two items neither the litter strategy nor this resources strategy will make any impact. We very much welcome the intention to confront and end waste crime. CONSISTENT LABELLING “Consistent labelling is hugely welcomed and the FPA proposes the most simple system: being ‘recycled’ or ‘not recycled’. We question the point of anything in between, which research shows only serves to confuse the public. “It is pleasing to see the strategy formally recognises the role of packaging in keeping food fresher for longer and that Government seeks a balance between reducing packaging and reducing food waste, recognising the danger that eliminating the packaging would have on food waste.

Creating a circular economy for packaging Reducing waste and improving recyclability, our Pack Positive® range for food to go delivers a circular model for packaging:

Plastic Free Natural, renewable cellulose film provides a 100% sustainable alternative to plastics.

Recyclable Recyclapeel™ skillets replace non-recyclable liner film with a removable, recyclable film allowing both cardboard and plastics to be separated and fully recycled.

Sustainably Sourced FSC or PEFC board, plus sustainably sourced plantic film alternatives for a plastic free solution.

Reduced Waste Freshlife® moisture and respiration technology keeps products fresher for longer and reduces waste.


RAP launches “significant” range made entirely from plant waste LEADING UK sandwich packaging designer and manufacturer, RAP, has recently launched a new range produced entirely from agricultural waste. Precious Planet FoodService, 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, and 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 - again, a product that is a 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.” For further information about the Precious Planet range, or any of RAP’s award-winning products and services, visit

Vegware sandwich platters: eco-conscious event catering VEGWARE is the global specialist in compostable catering disposables. Its range of over 300 plant-based products means every caterer, chef, and commercial kitchen will find packaging to help them adopt greener practices. Using plant-based packaging is a simple way to reduce carbon and help your business go green, says the company. Additionally, Vegware can be commercially composted with food waste where accepted. “Its sustainable sandwich platters are perfect for all your catering needs, from parties and special events to conferences and meetings”. Vegware’s plant-based platters are ideal for cold foods such as sandwiches, finger food, trays of brownies, or sliced fruit, it adds. The kraft board platters are supplied flat, easy to assemble, and come

in two sizes: regular and large. A clear window, made from plant-based PLA, let’s your food presentation stand out. The platters are fully laminated with plant-based PLA to keep food fresh. Boxed inserts are available in half, quarter, and eighth sizes, for easy food arrangements or separating sweet and savoury, or veggies from meat. Caterers can also choose from a selection of hot and cold cups, napkins and cutlery, plus bowls for salads and dips, to complement the sandwich platters. “Using Vegware’s plastic-free packaging means catering waste can be a thing of the past. Our Environmental team offer unparalleled support for businesses looking to go zero waste,” says Imogen McCaw, Communications Executive.

46 February 2019 SANDWICH & FOOD TO GO NEWS



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Plastico and Transcend Packaging partner on paper straw supplies

PLASTICO, a market leader in catering products to the foodservice and retail sectors, has announced a long-term supply agreement and strategic partnership with Transcend Packaging that will offer food and drink service companies access to highquality, British-made paper straws. “Small to medium sized food and drink outlets contribute to more than half of all the plastic straws used in the UK, so it’s equally important that a solution is provided for this sector, as well as the high street chains.” commented John Reeves, Head of UK & European Sales at Plastico. “This distribution deal now means that hospitality outlets are able to source food-grade straws direct from the UK’s

only mass-produced paper straw plant currently in operation”, added John. Transcend Packaging, based near Caerphilly in South Wales, specialises in sustainable packaging, specifically for the food manufacturing, drink production, food service, confectionery, and health and beauty sectors. The company recently

announced a deal to supply paper straws to McDonald’s as it, along with other major chains, phases out the plastic variety. “Whilst businesses must be applauded for phasing out plastic straws, the concern in the market place is how they replace these with ones made from paper?”, says Mark Varney, Sales and Marketing Director at Transcend Packaging. “This new strategic relationship leverages our own UK-based production facility with the market reach of Plastico that now offers customers the ease, reliability and consistency in supply that sourcing from other markets or suppliers would be difficult to match”, added Mark.

Colpac launches recycling guide COLPAC has launched a dedicated recycling brochure. In a bid to fully educate customers on the entire sustainable journey of its food packaging products, from choosing the right material to using the correct disposal routes, the recycling brochure will serve as a platform for Colpac to pass on its knowledge on the subject to customers. The decision to launch the dedicated brochure follows a wave of heightened publicity surrounding recycling and environmentally friendly packaging, particularly considering recent calls from supermarkets to ban single use plastic. “Environmental awareness has grown significantly.” Neil Goldman Colpac’s CEO explains. “Today, the standards are high, and there is a growing range of eco-friendly packaging

materials on the market. Colpac offers a broad range of recyclable, biodegradable and compostable materials through its product ranges to its customers, enabling them to reinforce their own sustainable and environmental messages.” Each product within Colpac’s portfolio, from foodto-go, to sandwich packs, take home and party boxes, is listed within the brochure with a clear guide on which elements of the product are recyclable, biodegradable, or compostable. This allows for effective waste management by the end consumer, for example, compostable PLA windows being separated from recyclable paperboard packaging. This is important to avoid packaging being sent to landfill. “One area to highlight is that there is a lack of recycling infrastructure in the UK

48 February 2019 SANDWICH & FOOD TO GO NEWS

although there is a strong drive for improvement,” Neil continues. “This shouldn’t stop, or limit, our customers selecting environmentally friendly materials as packaging solutions. Our aim is to continue to innovate using recyclable, sustainable and compostable materials and fully inform our customers of the disposal routes of our packaging. Solutions such as Modified Atmosphere Packaging (MAP) further reduce food waste and cut their carbon footprint. We cannot predict where our products will end up, so we will continue to innovate with

our materials and designs as the industry pushes for our waste streams to be streamlined” Colpac has furthered its recycling support by becoming a member of the On-Pack Recycling Label (OPRL) scheme. There are over 550 brands using the scheme to provide a simple and clear message to the end consumer, with clear guidance to how packs can be recycled. As a member of the scheme Colpac is part of the information drive for clear recycling information and can support its customers in communicating this message to the end consumer.

Conflicting messages on recycling is confusing consumers. The Colpac Zest™ range keeps it simple. The Zest™ Eco-Packaging product range is plastic free, which allows the entire pack to be recycled as paperboard or composted meeting the EU Directive Standard EN13432. Suitable for any food service operator, from delicatessens, salad bars and bakeries, to supermarkets and coffee shops and restaurants the Zest™ range can be customised to suit a customer’s exact requirements.

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To advertise call Paul Steer on 01291 636342 February 2019 49


UK Parliament switches to compostable products THE UK Parliament is replacing existing single-use plastic items with a new range of Vegware compostable products. The plant-based products include certified compostable single-use cutlery, coffee cups and lids, soup containers, takeaway food containers, salad boxes, and drinking straws. New waste bins will be introduced to capture used compostable items, which will then be sent to a specialist waste facility. An in-vessel composting method will use a combination of heat and microbes to turn the waste into compost fit for any garden. Food waste is already captured separately and sent to an anaerobic digestion facility to produce biofertilizer and methane gas for energy generation. Compostable products are just one of several measures announced earlier this year with the ambitious aim of eliminating single-use avoidable plastics from both Houses by 2019. The first phase of the plan saw the introduction of re-usable coffee cups in June last year, with more than a thousand cups already sold to MPs, Peers, visitors, and staff working in Parliament. The rollout of the new range in both the House of Commons and the House of Lords was expected to have been complete by October and is expected to result in a dramatic reduction in single-use plastics in Parliament.

From October 2018, Parliament stopped selling bottled water, immediately removing 120,000 plastic bottles from circulation annually. Plastic condiment sachets have also been identified as unnecessary and will be replaced with a sustainable alternative. Sir Paul Beresford MP, Chair of the Commons Administration Committee, which recommended the proposals for the House of Commons, said: “I am delighted to see significant

progress being made in tackling single use avoidable plastics in Parliament. The measures we are introducing are ambitious and wide ranging, covering not just coffee cups but an array of items from plastic bottles, our new compostable products, to condiment sachets and stationery. Our aim is to remove, as far as possible, disposable plastic items from the Parliamentary Estate. Our challenging targets reflect Parliament’s commitment to leading the way in environmental sustainability.”

Waitrose launches alternatives to plastic sandwich wrap products WAITROSE & Partners is selling reusable food wraps and paper food bags for sandwiches and snacks, as an alternative to plastic sandwich bags and clingfilm. The retailer says it is the first UK supermarket to sell Bee’s Wrap reusable food wraps, which are available in most branches. They are organic cloths treated with

beeswax, tree resin and organic jojoba oil, which means they can be washed and reused for up to a year. The wraps are complemented on shelf by greaseproof paper bags for snacks and sandwiches which are FSC (Forest Stewardship Council) certified, chlorine-free, certified home compostable and microwave-safe.

50 February 2019 SANDWICH & FOOD TO GO NEWS

Waitrose & Partners says the initiative is its ‘next step in bringing environmentally-friendly solutions to customers’. The grocery chain recently said it will remove 5p plastic bags by March 2019 and plastic bags for loose fruit and veg by spring 2019. The move will save 134 million plastic bags, the equivalent of 500 tonnes of

plastic a year. Amy Glover, Waitrose & Partners’ bags and wraps buyer, said: ‘‘We know our customers care about the environment and we want to offer them sustainable food storage choices. These reusable wraps and food bags will help our customers create an environmentally-friendly lunch.’’



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Planglow launch new plastic-free

Plus range Finding the right colours for a new grab and go packaging range is anything but black and white, says Planglow’s marketing coordinator, Jess Lyons


abelling and plant-based packaging experts Planglow have launched a box-fresh new collection for 2019, the plastic-free Botanical Plus range, which is made from sustainable, plant-based materials and suitable for both home and industrial composting. Developed specifically for the youth market and in full consultation with Planglow’s customers, the collection carries a strong eco print and environmental messaging that clearly states its earth-kind credentials. Botanical Plus has been on the cards since 2016. We wanted a colourful stock packaging and labelling range to sit alongside our more monochromatic existing branded collections: Gastro, Street Food, Natural and Ecoco. Back in 2016, trend forming eateries

were just beginning to introduce more colour into their branding and interior(s) which we knew would filter out to the wider industry over the coming years – even then some of the top high street operators were starting to make moves in this direction. However, finding the perfect palette (not to mention the design as a whole) was no short order. We needed colours that supported a dynamic, forward thinking brand, while at the same time offering broad appeal. Colours that struck the right balance between classic and contemporary, drawing people in (and not scaring anyone away). Most importantly, we needed colours that always make the food look good. Our original brief called for a more rustic presentation with a muted yet complementary

52 February 2019 SANDWICH & FOOD TO GO NEWS

colour scheme that partnered colours with specific food groups (i.e. red for meat, blue for fish and so on). We also originally envisaged that the natural kraft-finish material (used to produce most of our compostable packaging products) would take centre stage while any colours used would be in a more supportive role. We stock a comprehensive range of colourful label designs, many of which come in a choice of colours, and this gives us an invaluable insight into which colours are the most popular in a grab and go setting, as well as where trends are heading. As mentioned above, much of any colour’s success in a catering setting hinges on whether it makes the food look good, this said some food-friendly shades just don’t translate to a grab and go setting. Blues – especially cool blues – are a prime example. They are great on a plate, serving dish and other tableware items (such as tablecloth); Portuguese and Middle Eastern serving platters especially are currently very much on trend and are seen anywhere and everywhere from high end delis and restaurants, to domestic dining settings. They make everything from salads to stews look good. Apply Moroccan blue to a sandwich pack however and it doesn’t sit so well - it feels cold, clinical and out of context and, while it might suggest seafood-based produce, it rarely says premium. Not all blues of course, are a no fly zone: our new Christmas collection - Festive Favourites - features a lovely shade of teal but this not only steers clear of the more clinical end of

ENVIRONMENTAL the spectrum, it balances out blues with warmer hues. Likewise too much purple or bright red can be an unpopular pairing with food. It’s worth noting that in the past 2 years we’ve sold 130 times more green coloured labels than yellow ones but given the current surge in ‘Millennial yellow’ clothing, we suspect this may change. Having decided to keep away from certain colours – though at that stage still working with a more muted palette - we began experimenting with pattern. One of our designers created a concept that looked very similar to our final products but essentially reversed-out so that we had a similar symbol-based colour pattern on a white background. When the designs were presented to customers the general feedback was ‘it’s close but we want to see more colour (and less white)’ so we flipped it the other way round and started experimenting with much brighter hues for the base colour. At this stage we were still intending to sell products in single colour packs but we soon realised that while, in many ways, this offered the block colour look we’d been imagining, we needed something brighter, we needed colours that popped. Our latest cup offering – Botanical – had been doing very well in schools and universities, the same market we wanted to target with our colourful new range, so we nearly ditched the whole thing and expanded this range as is. However, the new pattern was really popular with our customers - many of whom commented that their own customers would like the level of detail within the design and would take the time to read the pack while choosing and / or eating their food. So we decided to take the new pattern and rework it into the existing Botanical colours – mango, berry and lime – to start a complementary new collection. We soft launched Botanical Plus at the end of 2018 and were pleasantly surprised at how quickly sales took off: new products often take three months minimum to bed in before we see sales take off in any meaningful way. But by the end of December we’d seen 168K units out the door. The Botanical Plus Collection – as it currently stands – includes five eco packaging items - two wedges (deep-fill and standard-fill), two salad packs (large and small) and a dazzling deli paper - plus two sheet label designs (12 and

15-per-sheet) and a matching ‘delicious’ sticker. However, we plan to expand the range over the next few years so let us know what you’d like to see added. DEEP-FILL AND STANDARD-FILL WEDGES Featuring a unique certified home compostable laminate (which also forms the window), these food waste reducing sandwich boxes help to seal in product freshness and are made from entirely plant-based, sustainable materials that will break down in both home and industrial composting environments. The sandwich packs come in mixed boxes of all three Botanical Plus shades. Provided flat packed, simply squeeze the sides to form, seal using the clip-in tab and finish with Botanical Plus label. Slim line to fuller-filled sandwiches covered. LARGE AND SMALL SALAD PACKS These eco food containers come in 650cc and 1,000cc sizes and are made for both chilled and ambient goods – from salads, pasta and sushi to sandwiches and baked goods. The salad packs come in mixed boxes of 200 packs - 50 berry, 50 mango and 100 lime - and like our sandwich wedges, are lined / windowed with our wood pulpbased laminate which helps to safeguard against leaks and seeps. DELI PAPER This versatile grease-resistant paper supports a vibrant, earth-kind presentation for a wide variety of sandwiches, bakery items and takeaway

goods. Made from a sustainable and renewable material, this grease-resistant wrapper is both home and industrially compostable (where facilitated) - not to mention recyclable too. The Botanical Plus Deli Paper comes in a mixed pack of all three fruity Botanical shades, seal with the colourful Delicious Sticker for a truly attention-grabbing finish. DELICIOUS STICKER Delicious by name, delicious by nature, this vibrant oval sticker comes in mango, berry and lime with all three colours combined on one mixed roll of 1,000 stickers. The eye-catching semigloss Botanical Plus Sticker can be used to seal, to highlight promotions or as an additional presentational element. Pair with our Botanical Plus Deli Paper and other eco packaging for an attention grabbing eco finish. TWO SHEET LABEL DESIGNS Combining a unique speech bubble shape with a vibrant border and threeleaf motif, the matt finish Botanical Plus label create a clean, eye-catching finish and are available in a rounded 15-per sheet design and larger 12-per-sheet rectangular label. Suitable for use with both inkjet and laser printers, overprint with product information, nutri data, logos and more using our speedy labelling software – LabelLogic Live – then simply apply to sandwiches, salads, snacks and more. These quirky labels can also be paired with packaging from our Natural Collection for a bright yet rustic presentation. February 2019 53



wooden cutlery work for you? Pret trialled wooden cutlery last year but ended up with a thumbs down, while M&S has gone full steam ahead with it. With ethical sourcing and environmental impact at the forefront of the disposables industry, could wooden alternatives help you? Mike Hardman, Marketing Manager at catering and kitchen equipment supplier Alliance Online, has all the details


ith 2018 being the year that waved goodbye to plastic straws and welcomed in their paper replacements, it got us at Alliance wondering how long before other plastic disposables suffer the same fate. Last year we saw numerous companies replace plastic cutlery with wooden alternatives. But for those who have not already made the change, what are the benefits and drawbacks? Naturally, the first obvious benefits are the biodegradable and

compostable properties. Originally these two aspects were the main USPs when marketing wooden products, but due to requirements in certifications and sustainable practices there are now many other positives. A key advantage of wooden cutlery is their microwaveable properties and ability to perform well at higher temperatures. A well-known issue that faces plastic variants, particularly spoons, is warping due to heat, either from a microwave or hot drinks. When reheating food or drinks, wooden flatware does not need to be separated as the microwave process will not affect the structural integrity.

52 February 2019 SANDWICH & FOOD TO GO NEWS

In a similar vein to the toilet paper and hand towels industry, disposables are no longer just relying on their after-use properties. We have recently seen a demand from consumers for sustainably sourced products. This requirement has led to certifications from authorities such as the FSC, EU Ecolabel


Wooden cutlery users

and the much sort after Nordic Swan. These accreditations help inform buyers, as well as achieve their environmental goals. However, there is one main pitfall to wooden cutlery, cost. On a like for like scale we found that wooden flatware costs between 100 – 150% more than plastic counterparts. For some eateries, this is simply too much and is the reason that the demand for plastic has remained so high. But should this be such a limiting factor? Some wooden products can be reused due to their structural sturdiness, they also provide a better-quality alternative to other items in the present market. There is also the opportunity for marketing and USPs surrounding the use of ethically sourced, environmentally friendly cutlery. Two media worthy conversions from plastic to wood in 2018 were M&S and Pret with the latter ultimately withdrawing their wooden cutlery due to negative customer feedback. The issue

Simon Ambrose adds that Marks & Spencer launched wooden cutlery across all its stores in a bid to cut down on single-use plastic, last September. According to M&S, this will replace 75 million pieces of plastic cutlery that it hands out to customers each year. It will still sell plastic cutlery designed for picnics and BBQs, but has said it will introduce sustainable bamboo alternatives from early this year. Mike Barry, sustainable business director at M&S, said: “We’re passionate about cutting out the unnecessary use of plastic and helping our customers reuse and recycle more. “Replacing the 75 million pieces of plastic cutlery we give out every year in our stores with FSC [Forest Stewardship Council] certified wooden alternatives is just one of the steps we’re taking to remove single-use plastics from our business.” Pret a Manger also trialled wooden cutlery in its shops but customers were apparently less than impressed. As an alternative, it announced it would introduce compostable cutlery in all its shops this year. A Pret spokesman said: “First we trialled wooden cutlery, and you told us it just wasn’t up to scratch. The good news is we will

continuously highlighted centred around the spoons, and their lack of practicality which stemmed from them not being deep enough to comfortably eat soup and porridge. As a stockist and seller of wooden cutlery this problem caught our attention, identifying the same potential issue for our consumers. Fortunately, our suppliers, namely Plastico, had also listened to the feedback that both customer and companies had given and are investing in researching and producing a deeper spoon that is set to be available in early to mid 2019. The new deeper wooden spoon

introduce compostable cutlery to all our UK shops this year. In the meantime, we are testing keeping cutlery behind our tills to see if this also makes a difference.” Customers were unhappy with the new shape of its wooden spoons, which they said were difficult to eat yoghurts and soups with. Biodegrable cutlery is often made from corn starch, a material that has become a popular alternative for companies working to cut their plastic use. Pret’s announcement is the chain’s latest move to encourage customers to ditch plastic for more environmentally-friendly materials. Last year, it started giving a 50p discount on hot beverages for customers who bring in their own cup. The high street-chain is also offering free tap water in some stores to customers and passersby in a bid to reduce the use of disposable plastic bottles. McDonald’s is getting rid of plastic straws and replacing them with paper ones. Wetherspoons also ditched plastic straws across its 900 pubs in the UK and Ireland. Around 8.5 billion plastic straws are thrown away each year, potentially contributing to the over 150 million tonnes of plastic in the world’s oceans.

has been specifically designed for consuming soup and porridge, ensuring that all forms of takeaway food have a suitable wooden flatware product to compliment them. With this new addition, we at Alliance feel that 2019 will see more takeaways and quick service catering units transitioning from plastics to wooden alternatives, particularly in cutlery. Mike Hardman, Marketing Manager at catering and kitchen equipment supplier Alliance Online – February 2019 53


The truth about sandwich packaging Government and lobbyists need to wake up to the fact that packaging is not a problem, but a challenge and opportunity, says Kevin Curran, Managing Director, Tri-Star Packaging


he problem with so much packaging is that it has evolved using a mixture of materials. With ‘traditional’ sandwich packaging, the issue is the use of cardboard with a glued-in plastic window and some with full lining and we’ve accepted that as the ‘norm’ for many years. The 15p tax on sandwich packaging proposal from Environment Secretary Michael Gove comes as no surprise, but immediately I ask ‘where will the money raised, go?’ Taxes used as a deterrent are one thing, but this is surely about education and about improving an already inadequate recycling system and habit in the UK. With 4 billion sandwiches sold every year across the UK, the revenue opportunity is huge, but so is the opportunity to fund improved recycling facilities and provide better consumer education. Suppliers in the food service arena, including Tri-Star Packaging, are constantly seeking alternative solutions and innovating to create packaging which is not only more environmentally friendly but also delivers essential functionality – keeping sandwiches fresh for as long as possible and presenting them to consumers in an attractive manner. However, extended shelf life often comes at a cost. Tri-Star Packaging has led the way in environmentally-friendly sandwich packaging with its range made from recycled paperboard. The pack is recyclable, biodegradable and compostable (within 16 weeks) and has a compostable PLA window that offers great product visibility. The so called ‘Sugar Tax’ was launched ‘to help to reduce sugar in soft drinks and tackle childhood

obesity’ – so that tax has a direct health connection. And while revenues are lower than expected, as the soft drinks companies rushed to reformulate before the legislation came into effect, it is an easier tax to ‘sell’ to consumers than one on sandwich packaging. And the recent debate around plastics has taken recycling to the top of the agenda. If you read recent reports, plastic is public enemy #1. But plastic itself is not the problem. How and when we use it and what happens to it when its primary purpose has been delivered is what needs to be addressed. And that applies not just to so called ‘single-use’ plastic, but to all packaging which uses plastic – including the majority of existing sandwich packs. Plastic is not all bad - in many cases, plastic packaging has a positive role to play in extending shelf-life and therefore, critically, in reducing food waste.

56 February 2019 SANDWICH & FOOD TO GO NEWS

Food packaging has come a long way in the past few years in respect of its measurable sustainability credentials. Manufacturers are working hard to develop new materials which ensure that as much food packaging as possible is fully recyclable – and much of it now also includes recycled material (such as Rpet). The food industry therefore diverts tonnes upon tonnes of waste plastic from landfill. Taxes seldom change consumer behaviour and the phrase ‘single-use’ is itself a problem. It implies that it is OK to use it once and then discard it, while in truth most plastics can be recycled and the emphasis should be on how to deal with post consumer waste more responsibly. It remains true that there is considerable room for improvement when it comes to recycling rates. The key to boosting these rates is improved infrastructure coupled with good/better education, communication and training, with all stakeholders being taught correct procedures for collection and obliged to meet waste reduction targets also we need to create a good feel factor amongst the consumers for doing so. By working with suppliers, the food industry is developing more sustainable packaging, and it is doing so without the need for government legislation, which only threatens to undermine this vitally important economic sector. Government and lobbyists need to wake up to the fact that packaging is not a problem, but a challenge and opportunity. And for this reason the food industry, quite rightly, sees packaging not as a cost, but an investment.


Wessex launch

Tolarus NutriLabel A new high quality label concept has been developed specifically for the food and drink industry, enabling the end user to create high quality labels in house, allowing real time unlimited full colour label printing on demand. Giving full control over the label printing process to the customer, users can customise labels for individual products whilst reducing the need for expensive label stock holdings. There are no upfront costs for artwork or printing plates, and no minimum label order quantities. By printing in house rather than ordering pre-printed labels ahead of time, a company can respond to customer requests and changes in their marketplace promptly, vastly reducing both their overheads and label wastage, achieving significant environmental benefits. THE NUTRILABEL SOFTWARE HAS THREE IMPORTANT FEATURES: 1) Allergen detection and declaration. NutriLabel has been designed to make allergen declarations as easy and error free as possible - the importance of accurate allergen declarations is more important than ever. It has a customisable allergen scanner, enabling you to process and detect allergens in

the supplements text of compound ingredients, these allergens can then be consolidated into your final product. 2) Nutritional Information calculation The label concept offers a variety of GDA boxes with automated traffic light colouring, simplifying the design process whilst adhering to the latest FIR regulations. Configurable Nutritional Tables are also available, with automatic calculations of Recommended Daily Intake (RDI) percentages adhering to industry best practices. Over 250 nutrients can be declared, making a customers’ product as tailored as required. 3) Label design templates A customer can create label design templates which may then be used with multiple products to get a consistent look and feel across a product range. Label templates feature Named Zones which are populated with data from a product at the time of printing. With support for industry standard 1D and 2D barcodes, multiple image formats, and a wide variety of both text and graphical elements, the NutriLabel Label Designer allows a user to easily create their own bespoke and attractive label designs.

It has been designed to take advantage of the latest Epson family of ColourWorks printers which enable high resolution digital printing on a variety of different substrates. The new product also fully supports printing in greyscale for customers still wishing to use traditional

thermal transfer printers. “Driven to innovate, and backed by a team of in house developers, Tolarus will remain a pioneer in the food and drink labelling industry by providing high quality, ground breaking software solutions to meet the needs of an ever changing marketplace,” says the company. February 2019 57


BSA unveils new allergen advice Following discussions with Government agencies, including the Food Standards Agency, the British Sandwich and Food To Go Association has finalised its advice on how to deal with allergens in sandwich bars/cafes and similar establishments. Jim Winship, Director, shares the details here DEALING WITH ALLERGENS This guidance is designed to help improve the way foodservice businesses raise awareness of potential allergens in foods they make and sell. It is intended as the minimum standard which the industry should follow in order to ensure that customers with food allergies are made aware of the risks in relation to certain foods. Businesses are encouraged to expand on these guidelines, where it is feasible to do so. The guidance has been developed by the British Sandwich and Food to Go Association as good practice and has been shared with officials at the Food Standards Agency and the Department of Food, Environment and Rural Affairs. It is recommended that food businesses should follow these guidelines in advance of a wider Government labelling consultation scheduled for 2019. Who this applies to This guidance is for businesses that make sandwiches and food to go products either on their own premises or in central preparation units, but sold via their own outlets by their own employees. Such products may be made to order in front of the customer, sold from a display

It is generally accepted by food business operators that such foodservice operators cannot reasonably be expected to provide full labelling due to the way such businesses operate and the risks of misleading consumers if information is incorrect.

cabinet unwrapped, or sold packaged from grab-and-go cabinets. Products are not generally required to be individually labelled but must be displayed with the name of the item and a description. The guidelines do not apply to packaged products which are made centrally and sold through retail premises operated by third party retailers or caterers. Such products are required by law to carry full ingredient labelling.

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How to Identify Allergens There are 14 food allergens prescribed under the Food Information Regulations (see appendix list). All ingredients should by law state any food allergens they contain – these are generally printed in bold on the ingredient list. If this information is not readily available on packs, businesses should ask their supplier to provide this information. It is important that where substitute products are purchased, these are checked to ensure that the formulations do not differ from those generally used and, if necessary, consumer advice should be amended, and staff equipped with that knowledge The Guidance All foodservice (catering) businesses are strongly recommended to adopt the following allergen awareness guidelines as a minimum:

ALLERGEN ADVICE Products packed for direct sale: Where products are wrapped/pre-packed for customers to grab-and-go, packaging should carry a statement along the lines of: “Allergens: Some of our products contain allergens – please ask our staff for details” This statement should be printed prominently on packs (or pack labels) within the normal field of vision and, ideally, printed as part of the pack. Labelling in this way helps to ensure that the message reaches all consumers, including those purchasing remotely or via another person. Made to Order: Where products are made to order or served ready-made (unpacked) from a counter, prominent signage should be used both on menu boards and on the counters stating: “Allergens: Please ask our staff for details” On-Line Ordering: Where products are ordered on-line, customers should be asked if they (or anyone they are ordering for) have food allergies or intolerances at the start of the ordering process. If they do, they should be referred to either allergen information on-line or provided with a contact number to call for information. Menus: In establishments where written menus are used, either on boards or in printed format, the same allergen question should be prominently displayed in a way that cannot be overlooked by customers. Reliance on Staff: Employees should not provide customers with information about allergens verbally but should be provided written information that can be passed to the customer so that they can make their own decisions. Such information should, at a minimum, include the name and description of the product plus a detailed list of allergens the product contains. This information should be provided in such a way that it can easily be immediately updated should ingredients or recipes change. Cross-contamination: In situations where food preparation areas are so restricted that it is impossible for the business to guarantee that traces of allergens may not transfer from one product to another, it may be necessary to state that the business uses ingredients containing allergens and provide the customer with a list of the allergens used by the business. However, it is not the intention of this guidance to discriminate against allergen sufferers in this way unless it is absolutely unavoidable, and

Food Allergens Schedule 1. Cereals containing gluten (i.e. wheat, rye, barley, oats, spelt, kamut or their hybridised strains); except for (a) wheat-based glucose syrups including dextrose# (b) wheat-based maltodextrins# (c) glucose syrups based on barley (d) cereals used for making distillates or ethyl alcohol of agricultural origin for spirit drinks and other alcoholic beverages. 2. Crustaceans and products thereof (e.g. prawns, crabs, lobster, crayfish etc.) 3. Eggs and products thereof 4. Fish; except for (a) fish gelatine used as a carrier for vitamin or carotenoid preparations (b) fish gelatine or isinglass used as a fining agent in beer and wine 5. Peanuts and products thereof 6. Soybeans and products thereof, except for: (a) fully refined soya bean oil and fat# (b) natural mixed tocopherols (E306), natural D-alpha tocopherol, natural D-alpha tocopherol acetate, natural D-alpha tocopherol succinate from soya bean sources (c) vegetable oils derived from phytosterol esters from soya bean sources (d) plant sterol ester produced from vegetable oil sterols from soya bean sources. 7. Milk and products thereof (including lactose); except for (a) whey used for making distillates or ethyl alcohol of agricultural origin for spirit drinks and other alcoholic beverages (b) lactitol 8. Nuts, namely almonds (Amygdalus communis L.), hazelnuts (Corylus avellana), walnuts (Juglans regia), cashews (Anacardium occidentale), pecan nuts (Carya illinoisis (Wangenh) K.Koch), brazil nuts (Bertholletia excelsa), pistachio nuts (Pistacia vera), macadamia or Queensland nuts (Macadamia ternifolia) 9. Celery and products thereof (includes celeriac, celery spice, celery seeds etc.) 10. Mustard and products thereof 11. Sesame seeds and products thereof 12. Sulphur dioxide and sulphites (at concentrations of more than 10 mg/kg or 10mg/litre expressed as SO²) 13. Lupin and products thereof 14. Molluscs and products thereof (includes mussels, oysters, whelks, scallops etc.) # The exception only applies to products derived from these products in so far as the process they have undergone is not likely to increase the level of allergenicity assessed by the European Food Safety Authority for the relevant product from which they originated. businesses should be able to demonstrate this via a risk assessment. Deliveries: Where products are sold remotely (on-line or by phone) and delivered to customers, packaging should always contain the same allergen question and refer customers either to a website or telephone number where they can get the appropriate information. Delivery drivers should not be relied upon to provide such information verbally

unless they are direct employees of the business and equipped with appropriate written information to show to the customer. Ideally, delivery drivers should be instructed to direct customers to a telephone number or website printed on the delivery box or pack. Further advice can be obtained from the British Sandwich and Food to Go Association by emailing membership@ February 2019 59


HERALD’S PAPER STRAW OFFERING WINS ON COST FARM SHOP & DELI SHOW 2019 RETURNS TO THE NEC FROM 8-10 APRIL THE sector’s leading event for delicatessens, farm shops, restaurants, garden centres, food halls, butcheries and bakeries will be back at the NEC from 8-10 April. For nine years, the show has built a reputation as the unmissable annual event for the speciality food and gifting sector, offering visitors the opportunity to meet with over 450 suppliers that encompass the core food categories from chocolate, hot drinks and olives, to condiments, meat and preserves as well as food-to-go. Artisan food continues to be climbing in consumers’ consciousness, with food wholesaler Bidfood recently describing how the political environment in the UK and concerns around sustainability and food provenance are set to fuel the major food trends of 2019. The four ‘mega’ trends predicted are perfectly in line with what Farm Shop & Deli Show represents, with gourmet food; low waste; healthy and allergen free options; and lesser-known cuts of meat all topping the list, alongside an elevated consumer interest in understanding the provenance of their food and the process by which it is made. And Bidfood also anticipates that 2019 will see diners embracing seasonal produce, foraged food and artisan products that have a strong marketing and sourcing story behind them. In addition to the top produce, equipment and gifting options on show, visitors will also be drawn to listen to industry leaders speaking at the Farm Shop & Deli Live Stage. Farm Shop & Deli Show is co-located with National Convenience Show, The Forecout Show and the second instalment of The Ingredients Show.

QUALITY disposables manufacturer and supplier Herald is putting itself ahead with its competitively priced range of paper straws, giving cafes, bars and ‘to go’ outlets the opportunity to satisfy the growing number of customers and end users who are demanding evidence of greener choices from the foodservice industry. The paper straws provide a durable and robust option and are available in a selection of colours, including black, kraft (earth shade) and red striped. An eco-friendly choice, the straws offer a considered, ethical alternative to their plastic counterparts and are available at a lower price than that provided by other suppliers. Managing director of Herald, Yogesh Patel comments: “There is a cost issue attached to these greener products but we’ve worked hard to ease the price bracket making these straws an even more attractive option. “The public are a lot more educated about the environmental damage that’s caused by the over use of plastic and there has been much debate about straws in particular, with images of sealife suffering as a result of its encounters with plastic straws and other plastic packaging.

A proportion of our customers take great pride in their ethical credentials and they have customers who are loyal to them because they share the same values and want to make certain choices. Our job, as supplier, is to help them to deliver at the best possible price.” With over thirty years since its inception, Herald is renowned for its vast catalogue of goods that provides an unrivalled breadth of choice. Tel: 0208 507 7900

L’AQUILA AT IFE 2019 – VEGAN AND VEGETARIAN INGREDIENTS L’Aquila will be exhibiting its growing range of vegan and vegetarian ingredients at The International Food and Drink Event at ExCeL, London. The classic array of Mediterranean marinated vegetables has recently been expanded to encompass a “evenhealthier” branch in the form of L’Aquila Fresh – a completely new range of naked freshly chargrilled vegetables and vegetable purees, comprising courgettes, peppers, butternut squash, sweet potatoes, carrots, beetroot, mushrooms and vegetable mixes. These are pure veggies without any salt, oil, additives or preservatives. The company’s renowned mushroom and truffle range will also be on show, as well as the classic

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Mediterranean vegetable range which includes marinated peppers, courgettes, roasted tomatoes, Ligurian basil and named olives among the others. Visit L’Aquila at IFE 2019, ExCeL London, stand N2739


CHOP’D ARE FIRST TO MARKET WITH 100% RECYCLED PLASTIC SALAD PACKS CHOP’D are launching their salad offering in 100% recycled PET from January. Eddie Holmes, Managing Director of the successful food to go chain, is totally committed to the environment and believes that being the first major London brand to fully commit to the 100% recycled packaging, along with an embossed lid, will help to share the message and educate consumers in the recyclability and heritage of the plastic they are using. The ethos of the company is very apparent with locally sourced ingredients and long trading relationships with suppliers. Their bread is produced in North London, for instance, with just three ingredients, and the Jerk chicken paste is made using an unchanged recipe from a local Farmers Market. Eddie Holmes added: “We need to be truly responsible and by using 100% recycled PET the consumer can choose

to recycle the plastic in the correct streams, ensuring that the packaging is recycled again and again. “With our ‘create your own salads’,

BREAKTHROUGH BULKING AGENT LAUNCHED International interest has been attracted by seasonings specialists Unbar Rothon with the launch of a new recipe technique which delivers a consistent free-flow mix that will not “cake”. Known as Seasoning Optimisation Technique, it is attracting interest from pan European bean canners and processors of cook-in sauces, soups, meat, fish and other products. “This formulation technique doesn’t affect the functionality of seasonings as it has no impact on the flavours and there is no change in the texture,” said Unbar Rothon director, Richard Rothon. Particularly beneficial when used with susceptible seasonings containing ingredients like onion or garlic, it creates less bulky packs than those it replaces and generates less dust, in doing so improving factory environments. It is

also significantly lighter, thus generating a further benefit for companies transporting large loads. Unbar Rothon, a thirdgeneration Billericay (Essex) based company, has spent months perfecting the new product after years of development. “There has been a lot of interest from the Middle East and British food processors are also picking up this breakthrough additive and will be amongst the first to improve their products,” said Mr. Rothon. Tel: 01277 632211

we provide the vegetables for free if you don’t take a bag. We started this from day one of trading, 14 years ago, and estimate that 50% of customers didn’t take a bag last year, which saved 500k bags, thereby really making a difference from an environmental perspective”. The company has been using the Twisty Bowl for their salads, supplied by Tri-Star Packaging, and manufactured by Faerch since the business started trading. The bowl range is a UK made product and manufactured using renewable energy. It will be the first product to be launched by Faerch in 100% recycled PET. Chop’d continues to grow organically, with sales up and looking at further investment to expand the existing portfolio. Stores are in 12 locations around London, one in Manchester, Leeds and Liverpool.

NEW VEGAN MAYONNAISE FROM RICH SAUCES OVER half a million people in the UK follow a Vegan diet, according to the Vegan Society and with the fashionable growth of flexitarian and vegan dishes on menus, this figure is set to rise. What was once a fringe movement has now become part of the mainstream food scene. John Glover, MD of Rich Sauces, comments: “We have reacted to the growing demand by launching a Vegan Mayonnaise which stands out from the competition in flavour, versatility and performance; it truly is an exceptional product.” A multi award-winning company, RS remains a family-run business. With over 30 years experience

in the UK, Irish, USA & European markets, developing products and concepts to meet customer needs and help grow their business, John Glover is confident this new Vegan mayo will hit the mark. It’s not the only vegan product in the RS range. “We take food allergies and intolerances very seriously and have many sauces, dressings, bouillons and powders which are allergen free.” Tel: 028 91819004 February 2019 61


Pret launches full ingredient labelling pilot PRET has launched a full ingredient labelling pilot in its Victoria shop. It’s the latest in a series of changes to its allergy policies since Natasha Ednan-Laperouse’s tragic death in the spring of 2017. Clive Schlee, Pret’s CEO, said in his blog: “I know that sticking labels on sandwich boxes may seem simple, and you may be wondering why we don’t just get on with it? The reason is that we have to make sure the process is safe, practical and effective. The wrong label on the wrong sandwich can be worse than no label at all. “Our teams make our sandwiches and salads in small batches (typically around 12 to 15 at a time) throughout the day in over

350 different Pret kitchens all over the country. We have to perfect the process to minimise the chance of human error. “The early versions of the labels are a bit clunky and the pace is slow – but that’s to be expected. We will refine the labels, make sure they go onto a sensible place on the packs, and take a good look at technology solutions as well. That’s why we are testing different approaches before we roll out new labels nationwide. “We’ll keep improving the process and the labels over the coming weeks, and this first approach might not be the final version. We’ll be using the pilots to listen to our customers, especially people with

allergies, and learn what they like and don’t like. “Speed is of the essence, but so is developing a process that is safe to use. Running pilots now

WK Thomas launches food to go bowls range FOODSERVICE packaging manufacturer WK Thomas has launched a range of food-to-go bowls with hot and cold lid options, as it aims to offer convenience and flexibility. Called Fusion, the bowls are either made from brown kraft or white board and are available with either PET lids for cold service or PP lids for hot service. WK Thomas said the brown kraft version gives the container a “distinctive artisan look and feel,” and is ideal for natural and organic food. Meanwhile, the white board variant is suitable for showcasing salads. Available in four sizes – 500cc,

750cc, 1,000cc and 1,300cc – the PE-lined Fusion bowls are said to be robust but comfortable in the hand and can be printed in multiple colours, enabling customers to maximise branding and enhance shelf impact. WK Thomas added that the bowl shape and stackable lid helps to maximise efficiency in storage for foodservice operators. Des Thurgood, sales director at WK Thomas, said: “Fusion ticks all the boxes on function and practicality and builds on-shelf differentiation. With new grab-and-go outlets popping up on almost every street, consumers and operators need something simple yet different.”

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will make the national launch much quicker and easier. We’ll be sharing the learnings with the Government and wider industry.”

Faerch UK’s new 100% recycled PET material FAERCH Plast UK Ltd has launched 100% recycled PET material into its Food to Go product range, 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.”


Around Noon wins place on Sunday Times Virgin Atlantic Fast Track 100 for second year in a row FOOD-to-go manufacturer Around Noon has won a place in the prestigious Sunday Times Virgin Atlantic Fast Track 100 league table for the second year in a row. The Newry-headquartered business is one of a small number of companies to make the prestigious ranking twice in succession, and it is believed to be the first food manufacturer in the UK to do so. The Sunday Times Virgin Atlantic Fast Track 100 league table ranks UK private companies with the fastestgrowing sales. Around Noon has experienced significant growth in recent years as it has increased business with existing clients and acquired a Slough-based business to expand its sales in greater London. It supplies a wide range of sandwiches, wraps, salads, bakery items and cold-pressed juices to leading coffee-shop chains and convenience retailers as well as contract caterers. Commenting, CEO Gareth Chambers said: “This achievement recognises the hard work that our team in Newry and Slough have put in to grow our business, as well as the fantastic partnerships we have with our clients. There are some outstanding businesses in the league table and

we’re very proud to be listed alongside them.” Around Noon is one of four Northern Ireland businesses listed – the other are the housebuilder Braidwater, construction and fit-out contractor mac-group, and specialist printer Eakin. They appear with businesses from around the UK, including burger restaurant chain Five Guys, beauty products retailer Charlotte Tilbury Beauty, and brewer BrewDog, which was valued at £1bn last year. The Fast Track 100 is sponsored by Virgin Atlantic, Barclays, BDO, BGF

and N+1 Singer, and is compiled by Fast Track, the Oxford-based research and networking events firm. Sir Richard Branson, founder of Virgin Atlantic and Virgin Group, which has supported Fast Track 100 for all 22 years, commented: “Entrepreneurs are the lifeblood of UK business and have always been the beating heart of positive change. In a climate of uncertainty, it’s more important than ever to recognise those entrepreneurs, like those of this year’s Fast Track 100, who are making the world a better place for everybody.”

Fresh-pak Chilled Foods gains British Lion certification FRESH-PAK Chilled Foods has gained British Lion certification with demand for eggs in pre-prepared foods, such as protein pots, on the rise. Nine of Britain’s largest processed egg suppliers are now fully certified members. With a history spanning thirty years, Fresh-pak is one of Britain’s leading chilled food manufacturers. With eggs at the heart of the business, it is the UK’s largest producer of hard-boiled eggs, supplying between 4-5

million every week from its South Yorkshire base for use in salads, prepacked sandwiches and egg mayonnaise. The company joins the British Lion scheme amid increasing demand for egg products, with the latest figures showing the production of egg products during the first three quarters of 2018 growing by 6.0% on the same period in 2017. Catherine Clarke, Fresh-pak, said: “We pride ourselves on offering our customers the very best

quality products so we’re delighted to achieve British Lion accreditation. “There is strong demand for British Lion quality processed egg as it’s widely recognised by consumers, caterers, food manufacturers and retailers for its high quality and food safety guarantees. We are thrilled that we can now offer the assurance of the Lion to customers.” Ian Jones, Chairman of British Lion egg processors, said: “We are delighted to have Fresh-pak on board as an accredited Lion supplier.

We now have more Lion egg products processors than ever before, which is great news for customers who wish to source Lion as there is even more availability. “The use of eggs in preprepared foods is growing and with the Breggsit storm brewing, bringing with it issues around surety of supply, not to mention the ongoing food safety issues associated with imports, it’s a good time to join as demand for Lion egg products is strong and will only get stronger.” February 2019 63


Rubies in the Rubble launch Aquafaba Mayo Rubies in the Rubble makes gourmet condiments from fresh fruit and veg that would otherwise go to waste. Its latest launch is Aquafaba Mayo. This uses the water drained from a can of chickpeas (or the byproduct from the cooking of legumes) which most of us wouldn’t think to reuse, but which mimics the effect of egg whites. Its mix of starches, proteins, and other soluble plant solids gives aquafaba a wide spectrum of emulsifying, foaming, binding, gelatinising and thickening properties. Rubies whisk it together with rapeseed oil, a pinch of salt and a squeeze of lemon juice along with a hint of Dijon mustard - or a good dose of Chipotle chilli powder - to create vegan mayonnaise, with all the satisfying creaminess and texture of regular mayo. Co-Founder of Rubies in the Rubble, Jenny Costa comments: “This new concept and recipe started after reading a blog from a vegan foodie on delicious looking meringue made with ‘beanwater’, AKA aquafaba, to

replace the egg whites. We were really intrigued by this magical product, and knowing it was a bi-product from hummus manufacturers, we started playing with how we could create a delicious mayo with it! Every year hummus manufacturers empty gallons of water from cooking chickpeas down the sink when making hummus or any bean dip. At RITR we want to ensure we treasure our resources and make the most of everything we have, so we thought we’d put this nutritious, golden liquid to great use in our new range!” Key to the Rubies story is their belief that all good food should be cherished – a third of food produced worldwide goes to waste – Rubies work directly with UK farmers to source fresh fruit and veg from surplus produce. Every jar and bottle of Rubies delicious products champions fresh produce and raises awareness about the need to value food, it says. Jenny added: “I knew it was about much more than just making delicioustasting preserves. I wanted to create a

solution to food waste and, with every jar I made, raise awareness about the need to value our food supply. At Rubies in the Rubble, we are on a mission to encourage people to waste less, treasure their resources and live more sustainably. We want to save the planet one jar at a time by providing a delicious and practical solution to food waste”.

Branston’s new sauce range BRANSTON has launched a new sauce range for the foodservice sector. The range, which includes classics such as tomato ketchup, barbecue sauce, salad cream and brown sauce, comes in new branded bottles. Created in response to consumer research that Branston conducted into the nation’s favourite sauces, the range provides hospitality operators with a tasty, British alternative from a reputable and trusted brand at a competitive price point, it says. The new designs highlight Branston’s “playful personality”

through eye catching branding, whilst staying true to its iconic logo, displaying the well-known strapline - ‘Bring out the Branston’. All packaging is made from PET plastic, ensuring it is recyclable for operators. The results of the survey revealed that consumers like variation in their condiments, and that traditional flavour sauces are still winning, with 37% of survey respondents choosing tomato ketchup, followed closely by mayonnaise and BBQ sauce. The research also revealed that an overwhelming majority of diners (80%), prefer to add the

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sauce themselves, reflecting a desire to personalise dishes, with more consumers opting for branded bottles over condiments served in a ramekin. Lorna Kimberley, Head of Marketing, Mizkan, commented: “The Branston brand enjoys a rich heritage, dating all the way back to 1922 – so 96 years of specialising in condiments. Our product development teams have worked tirelessly to create a variety of sauces for operators that deliver great taste and flavour, with a design full of personality, and we can’t wait to get them on the tables.”


Naked, Freshly Grilled Vegetables

Add a touch of magic to any sandwich with Geeta’s Chutneys Also great as an ingredient for Sandwich Fillings, Marinades, as well as for Toasties & Jacket Potatoes. Product information and samples: Contact Geeta’s Foods Ltd on 020 8450 2255 or at Stockists: Contact Pettywood & Co Ltd on 01264 345500”

To advertise call Paul Steer on 01291 636342 February 2019 65


Mayonnaise follows the trend for hot and spicy flavours What’s happening in the way of mayonnaise trends? Nigel Parkes, Creative Foods Europe’s Marketing Director, has his finger on the pulse


ayonnaise has followed the trend for hot and spicy flavours and our Oasis Foods brand already supplies flavoured mayonnaises including Tikka and Mexican (in 2.5kg tubs), both of which have benefitted from consumer demand for spice and heat. To further satisfy this demand Oasis Foods has also launched a spicy Sriracha Mayo, along with a Muddy Mayo which is a delicious combination of creamy mayonnaise and TABASCO Chipotle Pepper Sauce. In addition to the trends for heat, spice, and plant-based products there are an increasing number of health-conscious consumers demanding health-driven innovation. Mayonnaise must also follow this trend so there is a growing number of reduced fat and low calorie products coming on to the market. Oasis Foods offer these products within its range and will continue to innovate and develop products that meet the ever-changing tastes of today’s discerning consumer. Condiments and sauces offer consumers a great opportunity to follow the trend of personalising a dish according to their own individual taste. In addition to this they are prepared to be a lot more experimental when it comes to combinations of ethnic inspired flavours such as Korean BBQ sauce, Kimchi ketchup and Sriracha mayonnaise. Indeed, fusions of contrasting flavour types are becoming more and more common – sweet and smoky, fruity and spicy, hot and sour. Complex flavours involving fermented or smoked ingredients are also growing in popularity. As you would expect, vegan product

development continues to grow at pace. We now manufacture a range of vegan burger sauces and mayos that are not egg-based. We even produce a vegan blue ‘cheese’ sauce. As technology improves and vegan sauces become less

distinguishable from non-vegan, many restaurants are using vegan products across the board in order to reduce the number of different sauces on site. or call 01252 846500.

DRESSED FOR SUCCESS WITH VEGAN MAYO A vegan mayonnaise alternative from Creative Foods Europe enjoyed more than a spoonful of success when the 2018 Foodservice Quality Food Awards were dished out recently. Launched in the summer, the Oasis branded Vegan Mayo scooped the top prize in the Free From-Ambient Savoury category of the annual industry awards, beating off some strong competition. The white and creamy mayonnaise not only looks like, but tastes just like the real thing. It allows vegans to enjoy a mayo dip with their fries, or a sauce for their vegan burger, safe in the knowledge that it is free from dairy and animal products. The Foodservice Quality Food Awards recognise the best catering products available to chefs and foodservice providers, acknowledging the best solutions for busy catering professionals. The Oasis Vegan Mayo comes in ambient 500ml bottles, six to a case. Add it to the condiment order and cater for everyone’s tastes.

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La Baguetterie Theale’s La Baguetterie is the town’s most successful sandwich business, serving both locals and the many office staff in the area with a range of wraps and baguettes, says Simon Ambrose


t’s a wet winter’s morning and I’ve joined Peter Mayley in his branded La Baguetterie van, delivering corporate catering lunch orders in the warren of office complexes behind the High Street in Theale. There are many hundreds of hungry office workers in the area –with companies like Nokia benefitting from the proximity to Reading, London and the M4. There’s competition from van operators, of course, but it’s all relatively friendly. Job done and 15 minutes later we’re back in the warmth and conviviality of the La Baguetterie shop, which is heaving by now, although it’s only the start of their busy lunch period.

Interestingly, the Theale name stands for The Ale. Amazingly, there are quite a few coaching pubs still in the village, all of them with old stables and arches, and the village retains its character with lots of old buildings. This is an absolute gem of a place: a real old-style sandwich bar, both eat-in and takeaway, specialising in baguettes as the name suggests, as well as wraps, which have actually now overtaken them in popularity over the years. The village and surrounding catchment provides enough custom for a successful sandwich and food to go business, but is not big enough for the chains to move into - an enviable and unusual position to be in.

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Peter’s wife Angela Mayley took over the place eleven years ago from the previous owners and their shop is still dominant in the area, although there are some canteens now in the offices (one of these concessions was previously run by La Baguetterie), and Coffee Republic is rumoured to be opening this January in the place of a pop up. “Lunchtime is very busy for us,” says Peter, taking a quick break from work to talk to me - it’s unusually hectic at the moment because they’re a few members of staff short, with vacancies advertised on the door. “We usually get through between 200-250 customers at lunchtime with

PROFILE a mixture of locals and office workers. With the station being on a direct line to London and Reading, it’s a really popular place for people to come and get their coffee and buy their lunch to take with them.” Incredibly, it’s the same seven days a week: opening at 7.0am and closing at 4.0pm during weekdays, 9.0am to 3.0pm on Saturdays and 10.0am to 2.0pm on Sundays. In spite of the competition from the pub trade and a number of smaller fast food operators, this is a busy operation, with queues stretching out of the door at peak times. THE FRENCH CONNECTION “We bought the shop from good friends eleven years ago,” said Angela, who has a background in the hotel industry. “We had actually helped them set it up. He was French and she was a French teacher, so there was a genuine French connection, which we still retain through the name and the baguette element, although we now sell more wraps. “I had just given up a job at the time and I ended up helping them out two or three days a week. But in the end it didn’t work out for them and as I love working with the customers I had first option on taking it overuny.. Peter chips in: “We looked after the shop while they were away at Christmas and with my corporate background I ran a few spreadsheets and realised that we could make it work. I was still working at the time, but after retiring I joined the business, mainly doing deliveries, invoicing and paperwork.

“Coming from a busy corporate world, I’ve found the food business really engrossing and, in fact, I’ve been a member of the British Sandwich & Food To Go Association committee over the last couple of years, and there I’ve learned a lot.” CHANGING TASTES So how have tastes changed over the years, I ask Angela? “Customers tastes have really changed a lot in the last 11 years. People are certainly becoming more health conscious, even to the extent of having a freshly-made salad box, either with or instead of their baguette. “When I first started very few men had salad and now a lot of them do. We also see the gradient between frugality at the start of the week and feast towards the end of the week – certainly there’s a lot more cooked breakfasts on Fridays. Apparently a lot of our office customers tell

us they tend to go out drinking now on Thursday instead of Friday nights as a group, because wives and partners complain they’re no good on Saturdays! “Our local office workers are typically around 60% female. Getting to that female demographic is very difficult because office girls really watch their figures, watch their calories and watch their money carefully. The majority of them don’t come in because they take their lunch salads with them to work but now that we are employing someone to make a range of fresh salads every day, we are starting to get a real take up with them. Our typical customers tend me be males between the ages of 20-40, so there’s a huge untapped potential there. The men come out in groups – often around 20 from an office. “Breakfast has also got a lot bigger. People are definitely going out for breakfast a lot more now. February 2019 69

PROFILE La Baguetterie Menu Bread Type Baguettes, Speciality Breads and Wraps Baguettes - Standard White, Multi-grain or Seeded (20p extra) Wraps - Wholemeal, Plain, Sun-dried Tomato or Spinach flavour or small plain wrap Toasted Paninis Filled Croissants Ingredients for the above All fillings include salad garnish and mayonnaise Price 1 Cheddar / Mixed Cheese / Cream Cheese / Salad / Egg Mayonnaise / Hard boiled Egg / Tuna Mayonnaise / Roast Sausage Price 2 Chicken: Plain / Cajun / Minted / Mayonnaise / Tikka / Piri-Piri / Sweet Chilli & Lime / Ham / Pâté / Crispy Bacon / Brie / Emmental Price 3 Tuna Catalan / Parma Ham / Tuna Provençal / Salami / Camembert / Pastrami / Salted Beef / Sweet Chilli Chinese Chicken / Goats Cheese / Stilton / Coronation Chicken / Chicken Mayonnaise with Bacon and Celery / Chicken Mayonnaise with Bacon and Spinach Price 4 Roast Chicken Breast / Mexican Bean Chicken / Smoked Salmon / Prawns in Marie Rose Sauce. “Whatever the changes over the years, we always try and give local people and the office workers what they want. We can be adaptable because we’re not a chain.” ALLERGIES Allergies have also become a big issue, adds Peter. “There’s no doubt that in the last ten years we’ve seen a lot more people with allergies. It’s quite hard work keeping allergy lists up to

date along with the rest of the admin, checking the rounds of suppliers and all the recipes we have. “We, of course, comply with the allergies law, with signage saying ‘Ask’, and also have a folder with a printed out spreadsheet of all the 14 allergies in columns with ticks against them. The BSA is working very hard to try and keep the process under control, but we do have a worry that it will get overcomplicated for customers.” Angela agrees, but also has a general concern about customers with serious allergy problems. “It amazes me that if customers have a serious allergy they would even contemplate eating something they knew was a risk! Thank goodness, we’ve never had any serious problemsee. “Some of our food is gluten-free. We’ve tried buying in things like gluten-free bread, but the problem for us is that its shelf-life is very short, it’s very expensive – around five times the cost of normal bread - and the call for it is minimal. It also crumbles easily. I feel very sorry for people who have a gluten allergye actually.” BEST SELLERS La Baguetterie’s best sellers are now wraps, rather than baguettes, as mentioned. “When we first introduced wraps, if we made two or three dozen a week, it was surprising. Now we’re doing 5-600 week! It seems healthier and it’s not so heavy as a baguette. We do five flavours - Wholemeal, Plain, Sun-dried Tomato, Beetroot or Spinach

70 February 2019 SANDWICH & FOOD TO GO NEWS

flavour. We put them in a panini grill and seal them once filled, so the ingredients don’t fall out,” says Angela. As well as the wraps and baguettes, they also have freshly baked pain au chocolates and chocolate croissants, luxurious millionaire shortbreads, chocolate crunch bars and treats such as triple berry muffins with raspberries, cranberries and juicy strawberries. There’s a great range of salads, which are big in the summer and our winter soups include items such as peppery beef goulash. In spite of the business’s largely progressive nature, they don’t use an EPoS system. “We’ve looked at it. But the speed we have to work the till at lunchtime is way beyond EPoS capabilities, because we don’t have premade food, and customers have a bit of this and a bit of that from our dozens of options,” adds Angela. “People often say to me, you make so much food, what do you do with everything that’s left over? Well, it doesn’t get left over as we make and bake as required throughout the day!” They do have an element of portion control, although this isn’t always strictly adhered to, she confesses. “It can be difficult when a customer is nagging you to give them a bit more. Some of the young men are quite demanding! But as long as you can justify the main costing, you can be flexible about giving an additional filling for a £1 to a customer. As an independent, I can do that - that’s fine.”


A Packaging Revolution for Accelerated Cooking O

ver the last decade accelerated cooking has added a new dimension to eating food on the go, offering hot, quality food in a matter of minutes. This type of technology is now a permanent fixture in many fast food and convenience stores with more than 1.5 million accelerated cooking ovens in the UK. Up until now, there were limitations on what could be heated and served from the extreme environment of an accelerated oven. It’s fair to say that packaging has not kept pace with the technology. The reality is that businesses using these ovens are often frustrated by the lack of any safe, functional and disposable options for serving food to customers in a commercial environment. HAVI, a global company, specialising in providing innovative products and solutions for the food sector, has developed the first high performance packaging for use in accelerated ovens, called SIX500. It has taken three years of research and development, but SIX500 is the only product of its type and capable of expanding menu choice to deliver a wider and tastier food range than ever before. WHAT IS SIX500? Disposable packaging can be used in the accelerated oven but can only sustain a maximum temperature of 400°F (205°C) and a restricted length

of cooking time. SIX500 is the only packaging that can withstand temps of 525°F and for up to six mins while also being fully FDA and EU compliant in these conditions. The integrity of this packaging unlocks the full potential of accelerated cooking technology by providing: • Shorter cooking times for a more efficient operation • Optimal moisture and heat resistance • A custom laminated food contact surface for clean, easy release of food once cooked • Quick to cool and handle for staff and customers • Premium food quality for a significantly wider range of menu choices Throughout the cooking process, the quality of the ingredients is maintained and SIX500 is the only packaging approved for use up to 525°F from frozen, chilled or thawed conditions. The end product is produced at the correct consistency and texture with optimal aesthetics. During the research phase a wide range of food combinations were tested including those with acidity, viscosity and fat content ranges. HAVI felt it was important to support as many dietary requirements as possible, including elimination of potential allergen contamination, to ensure the product delivered on versatility.

Currently available in 4 different series - bowl, entrée, side and pan, in a range of sizes, there is plenty of scope for recipe development and portion sizing. AVAILABLE IN THE UK As one of only a few distributers in the UK, Marren Microwave Ltd realised the huge potential of this product in the convenience food sector. Malcolm Skinner, the Operations Director at Marren, had this to say; “This is certainly a major step forward in the UK fast food market and for many will be a game changer. It will enable businesses to add variety and quality to their menus as well as offering more healthy food options. The sales of accelerated ovens have increased dramatically in recent times and this packaging will certainly fuel the demand. The pricing and availability of this product will appeal to a wide range of outlets. This is an incredibly exciting new development because of what you can now cook and serve in an accelerated oven with this packaging.” SIX500 is the first performance packaging developed then tested for safety and compliance standards in accelerated cooking environments. It is safe for use up to 525°F (273°C) and for up to six minutes. To find out more or to order your free sample visit or contact Kelly Barrell on 07748 320544. February 2019 71


John West wins MSC’s UK canned brand of the year award for a second year running John West was named winner of the Marine Stewardship Council’s (MSC) 2018 UK Canned Brand of the Year Award for the second year running. The annual MSC awards celebrate those safeguarding seafood supplies for current and future generations. From caviar to crab and sardines to salmon, John West has been awarded Canned Brand of the Year yet again for their range of products certified as sustainable by the MSC. The MSC blue label identifies fish and seafood caught by a certified sustainable fishery. John West has almost 50 MSC-certified sustainable products carrying the iconic Blue Fish label which are sold across UK retailers and small stores. MSC award winners play a crucial role in supporting healthy and sustainable oceans by offering an ever-growing choice of sustainable seafood to UK consumers.

Ready-to-eat salmon products are likely source of listeria outbreak in Europe READY-to-eat salmon products, such as cold-smoked and marinated salmon, are the likely source of an outbreak of Listeria monocytogenes that has affected Denmark, Germany and France since 2015. The UK has been unaffected so far. European Food Safety Authority and the European Centre for Disease Prevention and Control (ECDC) used whole genome sequencing to identify the multi-country outbreak. By 8 October 2018, 12 cases including four deaths had been reported in the affected countries. In August 2017, Denmark reported the first cluster of cases linked to the consumption of ready-to-eat smoked salmon produced in Poland. Control measures were implemented and other EU Member States and competent authorities were informed. In October 2017 France reported the detection of the same strain of Listeria in marinated salmon originating from the same Polish processing company as identified in the Danish outbreak investigation. The most recent case linked to the outbreak was notified in Germany in May 2018. Due to the lack of whole genome sequencing data from the environmental and food samples taken at the Polish processing plant, it is not possible at present to confirm whether the contamination occurred in the suspected plant. Moreover, until information on

the Norwegian primary producers of the salmon used in the contaminated batches has been reported and assessed, the possibility of contamination at primary production level cannot be excluded. The identification of the same Listeria strain in a salmon product in France and a new human case in Germany suggest that the source of contamination may still be active and that contaminated products have been distributed to other EU countries than Denmark. Pregnant women, the elderly and immunocompromised people are at higher risk of contracting listeriosis.

New sustainability report from Bakkafrost BAKKAFROST has underlined the growing importance to the UK market of its expanding salmon farming operation, the largest in the Faroe Islands, with the publication of a two year plan which addresses important sustainability issues. Against a background of high (96%) customer satisfaction, the employment

of more than 1,100 people on the islands and the successful roll out of cleaner fish in its salmon farms, Bakkafrost has opened one of the most modern processing plants in the world. The company has now announced plans for a new biogas plant, using waste products from fish and dairy farming, to produce energy and fertiliser, thus further

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enabling the implementation of a sustainable feed policy. Bakkafrost produced almost 700,000 salmon meals, fillets and portions a day for the UK and other global markets in 2017 and is currently growing its market share worldwide. “Operating in a small country like the Faroe Islands restricts growth so it is important for us to be as

efficient and sustainable as possible and to continually innovate,” said Torkil Davidsen, head of UK operations. He added that the company would be looking for additional customers for its unique breed of salmon, which are high in Omega-3, whilst starting production of new salmon fresh fillets and portions.

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Sainsbury’s launch FAD free tuna SAINSBURY has added to its range of pole and line caught and Marine Stewardship Council certified tuna with FAD-free tuna. FADs (fish aggregating devices) are designed to increase catch volume for fishing vessels but frequently result in destructive by-catch and have come under an increasingly critical spotlight. “Responsible sourcing is hugely important to us and we know it’s also something our customers care deeply about. By offering our customers FADfree, as well as pole and line caught tuna, we can continue to meet customer demand responsibly, while offering customers a choice of quality products at great value,” said Judith Batchelar, director of Sainsbury’s brand. “We continue to make good progress towards our commitment of ensuring all our fish is sourced sustainably by 2020. By introducing the latest technological advancements and enhancing our range of traceability processes, our customers can continue to be confident the fish they buy has been caught in a responsible way,” she said. Sainsbury’s is working with a not-for-profit organization, OceanMind, to independently analyse and confirm the traceability of fishing vessels that supply the retailer with FAD-free tuna. This provides validation that FAD-free fishing is taking place through the analysis of where the vessel positions itself in accordance to FAD satellite positions, as well as monitoring fishing behaviour

Loma Linda launches plant-based tuna alternative ALL About Healthy Foods is launching Loma Linda’s canned seafood alternative Tuno in the UK, in partnership with distributor Worldwide Food Associates. Made with natural plant-based ingredients, this protein-rich, glutenfree food features the light, flaky texture of seafood and is completely fish-free. It has been created in collaboration with seafood industry experts from around the world to help address the growing crisis of global fish stocks being overfished and depleted. It offers an ocean safe product, aimed at consumers who are actively looking to reduce their animal protein consumption, as well as vegans and vegetarians. The product is available in both cans and ‘on the go’ pouches, with a choice of five flavours including: Lemon Pepper, Sweet Chilli, Tuno Mayo, Sesame Ginger and Spring Water. Each product is 100% ocean safe, vegan friendly made with natural plant-based ingredients, is gluten free and under 90 calories per serving. Eric Woods, Managing Director at Worldwide Food Associates, said: “Health and sustainability are critical components in a world where today’s shoppers are not only aware of the benefits of plant-based proteins, but also embracing them as part of a healthy lifestyle.

“As such, retailers are significantly increasing the space allocated to plantbased alternatives, as more brands and SKUs enter the market. “Plant based protein alternatives are our future, and we’re committed to delivering healthy, sustainable foods to future generations and we are already progressing early discussions with retailers. Tuno offers a first of its kind, innovative, tasty, healthy and convenient option which is set to transform the plant-based food category in the UK. The range is expected to hit UK shelves and online retailers early this year. The Loma Linda brand is already well-established in the US.

Young’s Seafood increases foodservice presence with sandwich win YOUNG’S Seafood has increased its foodservice presence after winning a ‘substantial contract renewal to supply a sandwich and salad chain – understood to be Pret a Manger. The new contract has seen Young’s expand its supply of salmon from two lines to five. The company completed the purchase of a 13.5 acre site in Grimsby in the summer, while closing facilities in Annan, Scotland.

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Bill Showalter, chief executive of Young’s Seafood Ltd, said at the time: “Increasing our foodservice presence is a key pillar of our strategic growth plan and our continued success in this market demonstrates the quality and innovation of our supply. The expansion of our contract with this leading, international sandwich chain, growing from two lines to five, is a testament to the significant scope we have to increase our presence in this sector.”








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

To advertise call Paul Steer on 01291 636342 February 2019 75

NEW PRODUCTS YO! SUSHI RESTAURANT TRIAL FOR SARMA GRAB & GO CABINET WITH AIRCELL AS part of the ongoing development of its Sarma Grab & Go cabinet with Aircell, Adande Refrigeration’s parent company, Applied Design & Engineering Limited, has competed a live trial at a YO! Sushi restaurant. Designed for convenience retailing, food to go operations and speciality food outlets, the Sarma Grab & Go cabinet incorporates shorter, higher integrity air curtains than conventional refrigerated displays, for a marked reduction in cold air spillage from the cabinet, resulting in significantly lower energy consumption for cost savings and narrower temperature bandwidths for improved food quality over extended periods. A 1250 mm Sarma Grab & Go cabinet was installed at the YO! Sushi Japanese street food and sushi restaurant in Norwich. During simultaneous monitoring under the same operating conditions, energy consumption was measured as 36% less than the restaurant’s existing open front multi deck display. Furthermore, had the unit been switched off during non-trading periods with no product in the cabinet, as was the restaurant’s existing cabinet, the adjusted reduction in energy consumption would have been 68%, representing an annual saving of £450, based on a tariff of 9p per kWhr. Throughout the trial air temperature was measured in each of the two cabinets. During trading hours the readings taken in the Sarma Grab & Go cabinet had a bandwidth of just 3°C and at all times remained within the specified operating temperature range of 3M1 (-1°to +5°C). Tel: + 44 (0) 844 376 0023

FRI-JADO UK COMPLETES DEMONSTRATION KITCHEN REFIT FOODSERVICE and food retailing equipment specialist Fri-Jado UK Limited has completed a refit of its Uxbridge showroom and demonstration kitchen. The update of 3,000 sq ft facility has included the installation of the latest models from the company’s extensive range of cooking, holding and display equipment. The project coincides with a major refurbishment of its showroom and demonstration kitchen at the company’s head office in Etten-Leur, southern Netherlands. Fri-Jado UK’s Director of National Accounts, Gary Thacker, explains the thinking behind the investment in the UK and Dutch facilities: “Our demonstration kitchens provide specifiers, including chefs, retailers, food to go operators, contractors and kitchen concept specialists, with the opportunity to gain first-hand experience of our product range. They can receive live cook demonstrations and familiarise themselves with the performance and features of our equipment before making the all-important buying decision.” Thacker believes that food to go providers are no longer seeking to

provide just a snacking menu for customers who wish to eat on the move, but are aiming to deliver a broader range of top quality, freshly cooked hot convenience food. To this end, forward thinking operators are addressing their food offer and menu development before specifying the most appropriate equipment solutions. The Fri-Jado demonstration kitchens in the UK and the Netherlands have been designed to accommodate menu development regimes, with the support of the company’s chefs, helping operators to expand their range of innovative and wholesome freshly cooked hot food to go options, increasing sales and maximising profits. The FriJado team is also well placed to provide advice on the packaging and display of food to go, highlighting visual impact and promoting impulse purchases. Fri-Jado UK also provides comprehensive product instruction courses at its demonstration kitchen, coordinated by a dedicated trainer, for all proprietary equipment. Tel: +44 (0)1895 272227

Sharpak Aylesham launch LUXIPACK SHARPAK Aylesham have just launched LUXIPACK, described as a luxury hybrid packaging concept. The packaging includes a black & kraft cardboard base and corrugated kraft ovenable option. The lid includes an innovative secure lid closure with a simple push

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application. It is a clear r-PET antimist lid. Both the lid and cardboard base are recyclable. Customised print available on request. Tel : 01304 840581


PHE calorie reduction proposals are questioned by the BSA PROPOSALS from Public Health England (PHE) for the calories in commercially made sandwiches to be cut by 20% by 2024 have been questioned by The British Sandwich & Food to Go Association. While supporting the Government’s aim of addressing the obesity crisis in the UK, the Association has written to PHE saying that it will be virtually impossible for the industry to achieve such a high target, given the nature of the product and the work that has already been done to reduce salt and fat content. Furthermore, many of the ingredients used in sandwiches, such as butter and mayonnaise, have functional purposes and their removal would lead to higher waste levels. The industry also says that it is limited in how far it can go by the acceptability of products to consumers and there needs to be a strong public awareness campaign to help drive healthier choices. The industry’s biggest competitor is the made-athome market where there is no control over the calories, salt or fats in products. In responding to the PHE’s consultation, the Association questions the per 100gms targets being proposed, suggesting that it would be better, and much clearer for consumers, if total calories were used and declared on packs. It also challenges PHE’s assessment of current calorie levels as being an under-estimate and suggests the category needs to be sub-divided because of the wide range of food-to-go products involved.

The Association also suggests that PHE should provide an on-line calculator to allow small and micro businesses to work out ‘typical’ calorie levels for their products and should allow sufficient tolerances on this to be practical. It also suggests that Environmental Health officers should be asked to help smaller businesses in using this facility. In its response the Association says it is keen to work with PHE in tackling the obesity problem by encouraging consumers to be more careful about diets and suggests that the 400:600:600 targets for meals, published by PHE earlier in 2018, should be supported by businesses alongside full calorie information. The final details of the PHE consultation are expected to be known in a couple of months. A full copy of the BSA submission to PHE is available to members on the Association’s website at February 2019 77


Association Update From PR Manager Samantha Day


belated Happy New year from the British Sandwich Association. As we tentatively make our way into 2019, The Sammies Awards process is already in full swing. The closing date of 31st December for the Independent Retailer Award saw us start the New Year ploughing through some fantastic sandwich shop entries. Our team of judges are now tasked with visiting each and every shortlisted retailer to see how they fare on a shop visit.

OBESITY The proposal to limit calories in takeaways, ready meals and sandwiches is considered by many manufacturers and foodservice operators to be complex and confusing. In responding to the PHE proposals for a 20% reduction in calories in sandwiches, the Association says that after the work that has already been done to reduce salt and fat, they are unrealistic given the nature of sandwiches. It has proposed a lower target of 5%. While supporting the Government’s aim of tackling the UK’s obesity crisis, the Association has proposed that products should be clearly labelled with their full calorie content, rather than calories per 100g, and that the Government should support this with a strong public awareness campaign about the risks of over eating. The Association has also called for support to be given to smaller businesses so that they can calculate and display typical calorie information.

We have also received a plethora of entries for the Sandwich & Food to Go Designer Competition. With two exciting new categories – a healthy eating and food to go category – the competition is recognising how the sandwich and food to go market is changing. There’s still time to enter some of the main award categories so if you have a potentially award-winning sandwich, a brilliant marketing campaign or new developments within your business then visit our website for more information about the award categories. Closing date is 21 February. INDUSTRY NEWS A big part of the work at the British Sandwich Association involves Government lobbying on behalf of members on all kinds of issues that affect day-to-day business. BSA Director Jim Winship is heavily involved in discussions with the Government and Public Health England (PHE) regarding employment, health and environment.

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ALLERGENS Following the recent concerns about allergen labelling in relation to sandwiches and food sold through foodservice outlets, the Association has held discussions with Government agencies about establishing a consistent and practical approach to providing allergen information in

BSA NEWS sandwich bars/cafes and similar establishments. As a result, the Association published new guidelines just before Christmas with the aim of establishing a minimum standard which the industry should follow in order to ensure that customers with food allergies are made aware of the risks in relation to certain foods. The guidelines are available for BSA members on the BSA website, In December the Association also met Ministers, including the Secretary of State at Defra Michael Gove, to explain the complications for foodservice outlets in undertaking full labelling as some consumer groups are demanding. A consultation on this is expected shortly to which the Association will be responding.

EMPLOYMENT With many businesses in the sandwich and food-to-go sector already struggling to fill staff vacancies, the Association has been lobbying the Government and Members of Parliament about the potential consequences if immigration controls and added bureaucracy prevent or deter workings coming into the UK from Europe. It is estimated that over 70% of workers in London working in the food sector come from outside the UK and for the country as a whole over 40%. The Association is also urging operators to lobby their local members of parliament on this important issue. The Association is also planning to refocus some of its consumer activity around promoting the industry as a good place to work.

Government Ministers and officials about those issues which are of concern to the sector. The Association will also seek strengthen its voice via the media. Employment: With employment likely to become increasingly critical, the Association is planning to refocus some of its activities into promoting the industry as an attractive sector to work in. This will involve reshaping activities such as British Sandwich Week around this area as well as developing a stronger job-focused presence on-line and via social media. Health: With obesity levels rising, there will be an increasing focus on health and the industry needs to be seen at at the forefront of this area, both from a technical viewpoint and in communicating with consumers and opinion formers. Environment: From emissions to packaging, the industry is likely to face increasing pressure to reduce its environmental impact. A key function for the Association over the coming months will be to seek to correct some of the misinformation being quoted and to show the environmental work being done by the industry to address the issues. To help in achieving these priority areas, the Association is setting up three key working groups covering: Policy: This group will focus on issues around Government, including meetings with Government and liaison with opinion formers. Technical: A new group is being formed to provide technical guidance to the Association on issues around waste, environment and broader technical areas, such as food safety. This will include direction on the development of new guidance issued both by the Association and via its Primary Authority. Consumer: This group will be responsible for the consumer facing activities of the Association, including employment and British Sandwich Week. The first meetings of these groups will take place this month (January). Any members wishing to get involved with these working groups should contact Director Jim Winship at Follow, like and interact with the British Sandwich Association on Social Media 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.

ASSOCIATION PRIORITIES FOR 2019 With the industry facing increasing pressures on a number of fronts, the Association’s Management Committee has agreed to give priority to four key areas in 2019: Government Policy: In addition to immigration, waste and allergen/calorie issues, the industry is going to face on-going reviews of legislation over the next couple of years as the UK’s relationship with Europe changes, which means it will need to ensure that its views are clearly heard. To this end, it has made a commitment to put extra resources into lobbying Members of Parliament, February 2019 79

NEW PRODUCTS FRI-JADO UK LAUNCHES AUTOCLEAN ROTISSERIE Uxbridge-based foodservice and food retailing equipment provider, Fri-Jado UK Limited, has launched a fully integrated auto-clean rotisserie. This is available on the company’s TDR 8 model, which has eight spits (40 bird capacity) or seven baskets. The company plans to roll out the auto-clean feature for its TDR 5 model, which has five spits (20 bird capacity) or five baskets, during the first half of this year. The development of the autoclean system has been driven by operational efficiency, food quality, reduced labour cost, sustainability and lower cost of ownership through limited maintenance requirements. The fully automatic programme enables thorough cleaning of the cavity and rotor to ensure equipment hygiene, saving at least one man hour per day compared with manual cleaning regimes. Because it can be run outside of trading hours, operators are free to focus on customer service, rather than equipment cleaning, ensuring that product may be served right up to the store closing time. The system is inherently energy efficient and uses less than 25 litres of water per cycle. During the cooking process, fat is collected in a tray, avoiding clogged drains during the auto-clean process. Fri-Jado UK offers specially developed cleaning tablets and deep cleaning agents which deliver a spotless finish. Unlike many detergents used for conventional equipment, Fri-Jado’s cleaning agents are user friendly and operators do not need to wear personal protection. Tel: +44 (0)1895 272227

HOUNÖ CLOUD TECHNOLOGY RECEIVES RECOGNITION AT GERMAN DESIGN AWARDS DANISH combi oven manufacturer, HOUNÖ A/S, has received an international accolade for its innovation within the convenience retailing, QSR and food to go sectors. Its Let’s Cook Cloud Solution has received a ‘Special Mention’ in the Interactive User Experience category at the German Design Awards 2019. Presentation of the award will be made at a ceremony on 8 February 2019 during the Ambiente trade show in Frankfurt. This latest recognition follows the success of the company’s cloud-based technology from award schemes in the UK, Europe, Australia and the USA. HOUNÖ’s CEO, Morten A. Nielsen, stated: “We are very proud of the award, which emphasises that we are innovative and provide the user experience that our customers demand. We offer a specific and tangible solution utilising cloud technology for the benefit of the users. The services of Let’s Cook are made available via a simple and user-friendly digital interface, which

delivers an outstanding interactive user experience. The technology is scalable for individual stores to global chains with multiple outlets. HOUNÖ A/S Alsvej 1 · DK-8940 · Randers sv · Denmark Tel: + 45 87 11 47 11 Email: Website:

INTRODUCING A NEW CLASSIC – HOT CHOCOLATE LESS SUGAR BARRY Callebaut Beverages UK has added a new product to its popular Classic range, Chocolate Less Sugar. With approximately 70 calories less than the award-winning manufacturer’s renowned Creem Choc product, this latest drink keeps pace with market demand, containing a reduction of refined sugar, without

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compromising the rich quality Hot Chocolate that Barry Callebaut is renowned for. Sales director for Barry Callebaut Beverages UK, Tracy Southwell comments: “With the Classic Chocolate Less Sugar drink, we’re essentially providing choice. A reduced sugar hot chocolate should not ask consumers to compromise on taste just because they’re making an informed decision to choose a healthier option. “The nation’s palates are gradually changing and there is a growing preference for a reduced sweetness. This is a good step forward in providing a range that continues to meet the needs or our evolving market and the discerning consumer.” Tel: 01244 370500


BSA Committee BSA MANAGEMENT COMMITTEE 2019 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 February 2019 81

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

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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 Retail Food Attraction Ltd. FSC Vestey Foods UK Smartphone App Tasty Apps BAKERY PRODUCTS Doughnuts Moy Park Ltd. Morning Goods New York Bakery Co. The FoodFellas Patisserie The FoodFellas Tortilla & Wraps Food Attraction Ltd. Freshfayre Mission Foods BREAD & ROLLS Fresh Jacksons Bakery Speciality Food Attraction Ltd. Jacksons Bakery Mission Foods New York Bakery Co. The FoodFellas Bread Making Ingredients Beacon Foods Caterers Choice Ltd. Harvey & Brockless 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

Chutneys Beacon Foods Freshfayre 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 Leathams Southover Food Company Ltd The English Provender Co The FoodFellas The Ingredients Factory Salsa Beacon Foods Blenders Freshfayre The FoodFellas Zafron Foods Ltd. DRESSINGS, SAUCES AND MAYONNAISE Dips Beacon Foods Blenders Freshfayre Fresh-Pak Chilled Foods 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 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 Deighton Manufacturing Grote Company Millitec Food Systems Ltd. Conveyors Deighton Manufacturing Grote Company Millitec Food Systems Ltd. Cutting & Slicing Equipment 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 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. Salmon Caterers Choice Freshfayre Leathams Southover Food Company Ltd. The FoodFellas Vestey Foods UK

82 February 2019 SANDWICH & FOOD TO GO NEWS

Seafood/Shellfish Products H Smith Food Group plc Royal Greenland Ltd. The FoodFellas Tuna Caterers Choice Freshfayre H Smith Food Group plc 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. 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. Duck 2 Sisters Food Group Freshfayre Galliance UK Ltd. H Smith Food Group plc Sam Browne Foods Vestey Foods UK

Ham Freshfayre Leathams Smithfield Foods Ltd. Southover Food Company Ltd. Vestey Foods UK Lamb Freshfayre Glendale Foods H Smith Food Group plc Sam Browne Foods The FoodFellas Vestey Foods UK 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 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 SALAD

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

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

DELI-LITES IRELAND LTD. Unit 1 Milltown Industrial Estate, Warrenpoint, County Down BT34 3FN Contact: Jackie Reid Tel: 028 417 54807 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

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

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 February 2019 83

BSA Suppliers Index 2 SISTERS FOOD GROUP Leechmere Industrial Estate, Toll Bar Road, Sunderland, Tyne & Wear SR2 9TE Contact: Bill Anderson Tel: 0191 521 3323 Fax: 0191 521 0652

CARGILL PROTEIN EUROPE Clerkenleap Barn, Bath Road, Broomhall, Worcester WR5 3HR Contact: Bradley James Tel: 07880 096132 bradley_james


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

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

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

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


MANUFACTURING (UK) LTD Gibson Street, Leeds Road, Bradford, West Yorkshire BD3 9TR Contact: Andy Hamilton Tel: 01274 668771

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

Fax: 01274 665214

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 BLENDERS Newmarket, Dublin 8, Ireland Contact: Julie Delany Tel: 00 353 14536960 Fax: 00 353 14537607

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


Holycross Road, Thurles, County Tipperary, Ireland



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

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

Tel: 00353 504 46110 Fax: 00353 504 23405


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

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

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

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

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

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

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


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

FUTURA FOODS UK LTD. The Priory, Long Street, Dursley, Gloucestershire GL11 4HR Contact: Jo Carter Tel: 01666 890500 Fax: 01666 890522

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

GALLIANCE UK LTD. Hilliard House, Lester Way, Wallingford OX10 9TA Contact: Simon Walker Tel: 01491 833010 www.gastronomeprofessionalscom/export


Buckner Croke Way, New Greenham Park, Thatcham, Berks, RG19 6HA, Contact: Jason Belmont Tel: 01635 528800 Fax: 01635 528855 Jason.Belmont@ BRC Grade A

84 February 2019 SANDWICH & FOOD TO GO NEWS

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

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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86 February 2019 SANDWICH & FOOD TO GO NEWS


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