Sandwich food to go news INTERNATIONAL
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MISSION MAKES IT POSSIBLE
Tikka Biryani Kebab developed by Kim Hartley, Mission Foods’ Development Chef and British Sandwich Designer of the Year 2018. Turn over for the recipe.
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CONTENTS EDITOR SIMON AMBROSE t: 01291 636343 e: simon-ambrose@btconnect.com NEWS Page 06. Sales at Greggs have topped £1 billion for the first time as the launch of its controversial vegan sausage roll helped drive a surge in customer numbers. The company was also helped by the growth of healthier options, hot drinks, breakfast and hot food and said that it has had a “very strong” start to 2019. Page 08. London’s leading healthy eating food to go brand Abokado has appointed its first ever Managing Director as the company sets its sights on further growth. Kara Alderin, who joined the company in February 2018 as Operations Director, has been promoted to Managing Director and will join the Board. The company already has a number of women in senior and management positions.
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THE SANDWICH FILES: A NEW SERIES LOOKING AT INDUSTRY CAREERS Page 40 - Gosia Gacke is a wonderful example of progression within the industry. At 20 and in the middle of her English Literature degree in her native Poland, Gosia decided to take three months out to visit the UK to learn more about the authors she was studying like William Shakespeare and Charles Dickens. To fund her trip, Gosia took a job at manufacturer Greencore as a Kitchen Assistant where her job involved slicing ham on a machine. Page 42 - Subway employee Rachana Pancholi started off as a franchisee and is now a Business Development Agent for Subway in Derbyshire and South Yorkshire and a multi-unit franchise owner of eight Subway stores. This is her story PLUS Page 34. British Sandwich Week Page 34. The Sammies Page 34. Sandwich Designer of the Year.
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NEWS FOCUS Page 14. Pret has ramped up the roll out of filtered water points to its UK shops, in a bid to help customers reduce the number of plastic bottles they’re using.
ADVERTISING PAUL STEER t: 01291 636342 e: paul@jandmgroup.co.uk
TIKKA BIRYANI KEBAB FRESH FLAVOURS, HOMEMADE TASTE & AWARD WINNING PRODUCTS
By Kim Hartley, Mission Foods’ Development Chef and British Sandwich Designer of the Year 2018
Ingredients
Method
Mission Wholemeal Wheat Flour Tortilla
1. Warm the tortilla in a dry frying pan, oven or grill for 30 seconds on each side
60g Tikka marinated chicken or paneer
80g Cooked turmeric Basmati rice
50g Roasted red peppers & red onions
50g Yoghurt & mint raita 12g Spinach leaves Fresh coriander
Fresh chillies (optional)
We make our handmade products fresh everyday using the finest ingredients from trusted local suppliers
2. Spread raita over the wrap
3. Pile hot rice along the middle of the tortilla and top with spinach 4. Add the cooked tikka pieces, peppers and onions
5. Sprinkle with chopped coriander and chillies (if using)
6. Roll up like a burrito and cut in half
7. Serve with lime wedges and extra raita
Visit MissionFoodservice.co.uk for more recipe inspiration
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HELP US TO
HELP YOU
The British Sandwich and Food To Go Association aims to ensure the best market conditions for our industry. From lobbying Government to organising British Sandwich Week, we aim to provide the best environment for you to trade in, plus a wide range of benefits. This all comes with membership: Facing the Brexit staffing challenge – Our business needs good people. We are lobbying to ensure Brexit does not lead to the door shutting on the people we need to keep going. Reducing Energy and Telecoms costs – Our specialist advisor will shop around to get you the very best deals – and it’s free! Insurance with Free Membership – Our specialist insurers offer really keen prices for shop and business insurance – and independent retailers can get free membership if they use them. KPMG Accounting offer – Members can take advantage of a three months free accounting offer from leading accountants KPMG. Training – Our discounted on-line hygiene training is focused and saves you money and time. Assured Guidance – Members following our Assured Advice are protected from enforcement challenges. Free Advice – From legal to technical advice, our members have free access to experts. Buying ingredients or equipment from abroad? Our agreement with Cornhill offers exceptionally keen exchange rates. Business rates and financial help – We have teamed up with a specialist business finance consultancy who provide members with advice on everything from business rates to raising finance. Cutting Fuel bills – Members can enjoy savings of up to 5p per litre on diesel & petrol, and up to 10p per litre at motorway pumps, with a free no-obligation fuel card. London hotel discounts – Save money when staying in London using the unique Association booking code with Grange Hotels.
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NEWS
Sainsbury’s launch new food to go concept SAINSBURY’S has launched a new food to go partnership concept in a number of trial stores. Grain and Greens – a concession by The Restaurant Group - is branded as a clearly defined back of store area with a hot food cabinet, a range of ready-made wraps, soups and salads, and buildyour-own salad boxes with large explanatory boards. It taps directly into the two biggest current food to go trends, hot and healthy. Just three trial units are involved so far: Merton, south west London, Heyford Hill, Oxford and Springfield, Chelmsford. The hot cabinet includes a number of hot bowls: chicken curry, lentil and chickpea, aubergine chilli and a pea and mint soup at the time of visiting.
The ready-made wraps range includes chicken and kale Caesar; chicken salad; Cajun chicken; mezze falafel wrap, and a range of readymade small and large salads and pots with similar protein additions. The build-your-own salads boxes section offers a grain selection, choice of protein ‘hero’ and range of dressings. TRG already operates a Mezze Box concession trial with Sainsbury’s. It’s best known currently as the operator of restaurant chains such as Wagamama, Frankie and Benny’s, and Garfunkel’s. According to IGD it manages over 35 different brands, including its own brands, bespoke concepts designed for specific locations and thirdparty brands operated on a
Eggslut egg sandwich concept to open in the UK this summer EGGSLUT, the Los Angeles-based, egg sandwich concept is expanding to London, with a Notting Hill location scheduled this summer. The menu includes such lines as Bacon, Egg & Cheese - hardwood smoked bacon, cage-free over medium egg, cheddar cheese and chipotle ketchup in a warm brioche bun; Fairfax,cagefree soft scrambled eggs and chives, cheddar cheese, caramelized onions
and sriracha mayo in a warm brioche bun; and Gaucho, seared wagyu tri-tip steak, cage-free over medium egg, chimichurri, red onions and dressed arugula in a warm brioche bun. “The menu is a balance of comfort and innovation, celebrating food that appeals to both novice and extreme foodie through classic comfort fare with a twist, all encompassing our key ingredient, egg,” says the company.
franchise basis. The business focusses predominantly on busy airport and railway transport hubs with over 20
locations across the UK. Crussh and Zizzi also have concessions in Sainsbury stores.
NEW
BBQ PULLED
VEGAN RANGE
BBQ pulled jackfruit
BBQ pulled bamboo
BBQ pulled artichokes
www.sandwich.org.uk May 2019 5
Sales at Greggs top £1billion SALES at Greggs have topped £1 billion for the first time as the launch of its controversial vegan sausage roll helped drive a surge in customer numbers. The company was also helped by the growth of healthier options, hot drinks, breakfast and hot food and said that it has had a “very strong” start to 2019. Greggs is now preparing to launch a home delivery service after a successful test run with Deliveroo and Uber Eats. The company is also starting to roll out new hot cabinets with hot food becoming increasingly popular for the chain. Chief executive Roger Whiteside said the bakery chain’s existing menu had proved popular with customers ordering from home during trials in Newcastle and Manchester. The company plans to expand the scheme, which could see its stores stay open later and offer more hot food popular with families who want evening meals delivered to their door. Whiteside said the chain had introduced hot foods such as chicken goujons, soups, potato wedges and pastas already but would explore more options to boost the appeal of evening deliveries. At the moment many Greggs branches close between 5pm and 7pm but he said this would also change to allow them to serve households late into the night. ‘We’ve been pleasantly surprised by the extent of demand.’ The bakery chain posted a 15% rise in pre-tax profits to £82.6 million in 2018, with sales rising 7.2% to just over £1 billion.
Company-managed shop like-for-like sales were up 2.9% in the period. Greggs said that while the first half of 2018 was impacted by extreme weather, it was able to bounce back and perform ahead of expectations. For 2019, Greggs hailed the “enthusiastic reception” and “extraordinary” level of social and general media coverage surrounding its vegan sausage roll, which has helped spur a spike in footfall since its January launch. Like for like sales were up by 9.6% in the seven weeks to February 16 and chief executive Roger Whiteside paid homage to the impact of the roll alongside the firm’s full-year results.
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“Whilst there are significant uncertainties in the months ahead, Greggs has started 2019 in great form, helped in part by the publicity surrounding the launch of our veganfriendly sausage roll. “We hope to continue benefiting from this strong momentum during the first half of 2019 before facing stronger comparatives later in the year. “We have a strong financial position which we plan to use to invest in Greggs’ potential for further growth, whilst also delivering good returns for shareholders.” January’s news that Greggs was to sell a vegan-friendly sausage roll drew a flurry of responses online, including comments from Good Morning Britain TV host Piers Morgan and comedian Ricky Gervais. Greggs sells 1.5 million sausage rolls a week but created the new option due to public demand after an online petition by Peta, calling for a vegan version, was signed by more than 20,000 people last year. Laith Khalaf, senior analyst, Hargreaves Lansdown: “Greggs is one of those businesses which has shrugged off the doom and gloom currently engulfing the UK high street. “Turnover reached record levels in 2018 and trading has been strong so far this year too, helped along by the launch of Greggs’ vegan sausage roll. “We don’t know how many of the vegan rolls the baker is actually selling, but the publicity is getting customers through the door one way or the other.”
YES TO 100% Yes to 100% Sandwich Wedges Faerch are delighted to announce that the Hinged Sandwich Wedge Range will now be available in 100% recycled material. This is yet another addition to the already popular 100% recycled Twisty bowl range that was launched earlier this year.
- 100% Recycled - 100% Recyclable - Made from Renewable Energy - 100% - Made in the UK - 100% For more information please contact your Account Manager or email ukely@faerch.com, alternatively contact the Customer Service team on 01353 740990 Follow us on Twitter @faerchuk
PROFILE
Leon continues rapid growth despite economic and political uncertainty Naturally Fast Food restaurant chain reports over 20% increase in sales in 2019 as it expands into more UK, Irish, Swiss and U.S. sites
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ood to go chain Leon has reported a significant increase in like-for-like sales in the first quarter of 2019. Its YTD sales figures are up more than 20% (+22.9%) with new menu innovations making a significant contribution. The introduction of its Love burger, launched in restaurants in January, has been one of its most successful dishes so far, says the company. Its burger is made using a vegan patty and is now available with the option of a gluten-free bun. It is currently the third biggest selling item on the menu behind its Baked Fries and Satay Chicken Hot Box. The company has been committed to a more varied plant-based menu since it opened in 2004, and as demand for vegetarian and vegan options continues to grow on the high street, the chain is continuing to cater to those needs. The percentage of plant-based dishes sold in restaurants has grown by 8.5% since 2016r half (53.1%), and now, in Q1 2019, 48% of the menu is vegetarian and 40% vegan. That’s up from 40% vegetarian and 28% vegan in the same period in 2016. Meanwhile, its expansion plans are ambitious and come at a time of uncertainty for many in the sector and in business more broadly. Leon is getting closer to its goal of reaching every city in the world with the arrival of new restaurants in Dublin, Cheshire Oaks, London and more international cities. Cheshire Oaks, is set to be the brand’s first restaurant in an out-of-town shopping centre. Dublin opens on 8th May in the cultural quarter of Temple Bar, with a second Dublin site arriving later this year. These are just the first of 20 planned for Ireland in an ambitious franchise plan creating 600 jobs nationally. In London, a location will open on the main thoroughfare of
Notting Hill Gate on 20th May, and internationally, it will be opening in Basel in Switzerland in the Autumn of 2019 followed by more Swiss city locations. Its US expansion carries on apace too, with Washington D.C.’s second restaurant welcoming its first customers later this year. On the food side, the chain is launching its Spring Menu with new flavours from Asia and the Caribbean, with a vegan Plantain Curry and Kay Plunkett-Hogge’s Home-Style Thai Curry. Inspired by traditional West Indies cooking, the Caribbean Plantain Curry is a spicy mix of sweet potato and plantain, two foods rich in stress and anxiety-busting magnesium. In addition, plantain – a member of the
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banana family – is also a major source of vitamin B6. Blended with mineral- and antioxidant-rich kale in a creamy coconut sauce, the curry is finished with zingy lime and spicy habanero chillies adding a boldly flavoured plant-based dish to the menu, of which 67% is already vegan or vegetarian. Its spring menu will also include a special dish inspired by the new cookbook by celebrated food writer Kay Plunkett-Hogge. Kay’s HomeStyle Thai Curry is a bold, fragrant curry made with British chicken thigh, aubergine, baby sweetcorn and bamboo shoots. Leon continues to champion seasonal, fresh food. Those following a gluten- or wheat-free diet can now also order their burgers on a glutenfree poppy seed bun instead of vegan sourdough. This means its burger, launched in January, can now be ordered as a vegan and gluten-free dish: a plant-based soya and beetroot patty topped with vegan Carolina mustard mayo, burger sauce, tomatoes, pickles and a slice of smoked Goudastyle vegan cheese. This year the brand is adding more plant-based options to its menu, including the recently-launched Harissa Falafel Wrap.
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NEWS
Around Noon grows yoghurt sales by 200% Northern Ireland-based food-to-go business Around Noon has increased yoghurt sales by 200% in tweleve months, after forming a partnership with supplier Clandeboye Estate. The firm, which is headquartered in Newry, entered into a partnership with Quality Food Award winner Clandeboye Estate late in 2017 to produce yoghurt for its growing range of products. Now, a year into the partnership, the two firms have grown business significantly and Around Noon supplies its range of yoghurts and filled “top hats” – fruit compote and granola – to customers and major brands operating across the UK and Ireland. Dave Graham, executive chef at Around Noon, noted: “We have a very successful partnership with Clandeboye Estate. We’ve created a product that tastes great and has proven very popular with retailers and their customers. “To maintain quality standards, we are selective of the suppliers we work with. Clandeboye Estate has been an excellent fit, being a local company and supplying an all-natural, high-quality product. As a small batch producer, they can also work with us collaboratively to create new and bespoke products for our customers.” Bryan Boggs, general manager at Clandeboye Estate, said: “Around Noon’s relationships with leading convenience retailers, coffee chains and food service operators has enabled the product to be widely distributed and sales have grown as customers seek quality, convenient food. “There is also a movement towards ‘clean’ products, using whole milk and minimal additives. We take pride in our 100 per cent all-natural yoghurt which has no gelatines, thickeners, emulsifiers or additives of any kind and I think this is an important factor resonating with consumers and helping drive demand.”
URBAN eat launches summer special sandwiches URBAN eat has launched a number of summer seasonal specials including a vegan Chipotle Chickpea & Avocado sandwich. Also on the menu is a Wiltshire Ham & Applewood Smoky Cheddar sandwich, combining British, highquality ingredients with a twist mustard slaw and a smoked onion chutney. URBAN eat’s seasonal specials have previously proved a hit with customers and retailers, becoming strong sellers when available, says the company. This year’s summer specials bring back the popular beach hut packaging to help the products stand out on shelf. With 6,000 avocados sold in the UK every hour, the company was keen to include the popular ingredient in its collection. Following a rigorous product development process, Adelie Foods has developed a manufacturing method that allows the avocado to stay fresh and prevent browning when in the sandwich. The food to go sector is predicted to grow by £0.5bn in the next three years and it has introduced the seasonal sandwiches to offer an alternative option and provide a sales boost to retailers. Wayne Greensmith, Head of Category Marketing at Adelie Foods, says: “Our seasonal specials continue to prove a huge hit. For our summer collection, the bright seaside beach hut packaging also brings colour and a point of difference to chillers, helping retailers and operators to make the most of sales opportunities.
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“Our innovation team are always looking at new ingredients we can use and different recipes to bring to market. We’re really pleased to bring Applewood’s smoky cheddar cheese to our sandwiches for the first time and think these will be popular with shoppers. “With the number of consumers looking for meat-free lunchtime options at an all-time high, we’ve opted to make our first avocado sandwich vegan, using a vegan mayonnaise. We introduced a vegetarian seasonal special earlier this year which has performed even better than expected, while our first ever vegan Christmas option also proved a hit.” • Chipotle Chickpea & Avocado – Chipotle chickpea salsa with crushed avocado lemon juice, vegan mayonnaise and salad leaves on malted bread. • Wiltshire Ham & Applewood® Smoky Cheddar – British Wiltshire ham with mustard slaw, smoked flavoured Cheddar, smoked onion chutney and salad leaves on soft grain bread.
Made from materials that are Certified 100% Compostable
NEWS
Abokado appoints managing director LONDON’S leading healthy eating food to go brand Abokado has appointed its first ever Managing Director as the company sets its sights on further growth. Kara Alderin, who joined the company in February 2018 as Operations Director, has been promoted to Managing Director and will join the Board. The company already has a number of women in senior and management positions. Abokado co-founder and CEO Mark Lilley said: “I’m delighted to be promoting Kara into this role. During her relatively short time with us she’s proven herself as immensely capable. The Board have been particularly impressed with her ability to understand
the big picture and set strategic direction. “Kara not only believes in the long-term vision for Abokado but also lives and
Leon sees 21% increase in vegan meals LEON has seen a 21% increase in the sales of vegan meals sold since January 2018. From the all day menu (excluding cakes and drinks) in January 2018, 46% of sales were vegetarian and 34% vegan. In January 2019, sales have gone up to 64% vegetarian and 55% vegan. The company says it is committed to providing more plant-based dishes on its menu which have increased from 36% to 48% since 2017. Today’s breakfast dishes are 20% more plantbased than in 2017 (74%) with a 33% rise since 2017 on the lunch menu (48% of dishes are currently vegetarian or vegan).
For 15 years, LEON claims to have pioneered a move towards more vegetables and plants and wants to increase the number of plant-based meals sold every month in 2019. Starting with the successful launch of the LOVe Burger in January, it will be launching new vegan and vegetarian options throughout the year. John Vincent, founder of LEON, said: “LEON is built on five themes - Food that tastes good and does you good, makes you feel good after you eat it, is affordable and kind to the planet. Plants are key to all five. We have had a 15 year love affair with vegetables and we’re excited that LEON guests feel the same.”
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breathes our values. When you’ve founded a business it’s not easy to start letting go of the reins. I imagine it’s like giving a step parent
shared custody of your child! It’s great to have finally found someone who Lindsay and I can trust to help steer the ship.” Kara, who grew up in Norfolk, began her career in hospitality at the young age of 15, working in the hotel and inns sector while studying hospitality management. In 2009 she joined London’s independent pub operator Fuller’s, where she developed through the business rising to Head of Operations, before leaving to join Abokado at the start of 2018. She lives in Lower Sunbury with her husband and young daughter. She said: “Abokado is an incredibly vibrant and exciting brand to work for and I’m thrilled to be helping the company move into its next chapter.”
Kara invests £1m in Manchester bakery site KARA, the foodservice specialists of the Finsbury Food Group, has invested “in excess” of £1m back into its Manchester site. The major investment will bring about an improvement to production efficiency and will help the bakery increase its capabilities, it says. The first wave of improvements has gone towards bolstering the efficiency of Kara’s Lanham line, where the baker’s floured baps and seeded deli rolls are made. A significant part of the funds has been invested in the Lanham
Proofer, this has included the replacement of the proofer enclosure, air conditioning system and hydraulic drive pack. All of these modifications will result in a more effective and integrated functioning system to improve quality and consistency as well as to reduce lost time and meet efficient production standards. Further investment will see Kara improve its main bakery ventilation systems and the replacement of one of the three spiral freezers, which will further increase capacity for the future.
NEWS
Wightlink car ferries floats a new sandwich partnership WIGHTLINK’S car ferries has embarked on a new sandwich supply partnership with Isle of Wight company Grace’s Bakery. Introduced on a trial basis on the Yarmouth to Lymington route last year, Grace’s sandwiches proved popular with customers, leading to a range of sandwiches, wraps and paninis, as well as a selection of pastries being rolled out on the Fishbourne to Portsmouth route, as well as Wightlink’s Camber Café in Portsmouth and Fishbourne’s Wight Taste café. Simon Lewis, Wightlink’s Head of Retail, says: “We are thrilled to be able to offer our customers an impressive range of sandwiches made with bread that goes from the oven to our ferries within hours. “Grace’s products are as fresh as fresh can be and, as it travels just a short distance from the bakery in Ryde, it reduces food miles. This fits in with Wightlink’s desire to be considerate to the environment.” The Island bakery prides itself on using quality ingredients and locally sourced produce. Established more than 20 years ago by Ray Redrup and his wife Carole, Grace’s is a family affair with the couple’s two sons Daniel and David involved in the day-to-day running of the business, together with Ray’s brothers Derek and Mark.
Ray Redrup of Grace’s Bakery, says: “We are delighted to have the opportunity to serve our hand-made sandwiches to Wightlink’s customers and join the other fantastic local producers on board. We firmly believe that you can’t beat fresh bread, which is why every sandwich we deliver is made with bread baked on the same day.” Grace’s Bakery’s range of products join the long list of tasty Isle of Wight products available onboard Wightlink’s ferries at Wight Taste shops and cafés – including Briddlesford Farm’s milk from Guernsey herd, Island Roasted coffee, Wight Crystal water, Calbourne Classics cakes, products from The Garlic Farm, Isle of Wight Biscuit Company, Wight Salt from Ventnor and The Tomato Stall’s juice and ketchup as well as a range of drinks from Goddard’s Brewery, Island Ales and Isle of Wight Distillery.
ONLINE PUBLIC AUCTION ON BEHALF OF THE JOINT LIQUIDATORS OF HAKENS QUALITY FOODS LTD A wide range of sandwich making equipment. Assets to include 2004 PFM Swift Inox Cob Sealer, Red Pack Sandwich Plastic Film Sealer, Cintex Micro Search Metal Detector and more. Public Viewing: Wednesday 15th May, 9am - 4pm Friday 17th May, 1pm onwards Bidding Ends: Location: Third Avenue, Greasley Street, Bulwell, Nottingham, NG6 8ND
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www.sandwich.org.uk May 2019 13
NEWS FOCUS
Pret ramps up filtered water roll-out PRET has ramped up the roll out of filtered water points to its UK shops, in a bid to help customers reduce the number of plastic bottles they’re using. 250 Pret shops across the country (64%) now have free filtered water available via water fountains on the shop floor. The filtered water is available for any member of the public, even if they’re not making a purchase at Pret. Research commissioned by Refill in 2018 found that one in three adults in the UK (34%) felt uncomfortable asking for a reusable bottle to be filled at a restaurant or café when they hadn’t bought anything. One in five (19%) still felt uncomfortable asking even when they had made a purchase. The installation of filtered water fountains is designed to address this concern, allowing people to refill their water bottles without worrying about asking. To make it even easier for customers and passers-by to find their closest filtered water point, Pret is now signed up to Refill – a nationwide campaign to prevent plastic pollution at source by making it easier to reuse and refill a water bottle on the go. The locationbased app connects users with businesses, transport hubs and public spaces where they can fill up for free, wherever they are.
Director of Strategy & Sustainability, Laura Gutowski, comments: “We have trialled a number of initiatives in our shops to encourage customers to reduce the number of plastic bottles they use. In 2018, we introduced free filtered water stations to 70 shops, launched reusable bottles in partnership with Chilly’s and trialled deposit return schemes to increase plastic bottle recycling rates. “Although we already offered drinking water on request at all of our shops, we know that behaviour is most likely to change if we can enable people to fill up themselves, rather than having to ask a team member at the counter. We have installed filtered water fountains in all of our shops with enough space front of house. The fountains are easy to spot, and we want everyone – not just Pret customers - to feel able to come in and fill up for free without hesitation. “If each of our water stations is used just 10 times a day, we could save around a million plastic bottles a year, and that for us is great motivation to continue rolling them out.” A further 90 Pret shops have free filtered water available behind the counter, where customers and passers-by can ask Pret team members to refill their reusable water bottles. In these shops, it is not operationally possible to install fountains.
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35 more units are planned for installation later this year, making free filtered water available in over 95% of Pret shops. Drinking water is already available close by to the remaining shops. Meanwhile, following the success of last year’s launch, Pret has teamed up again with Chilly’s to design a fourth reusable bottle. It features a brightly coloured peacock, made of pears, kiwis, blueberries and dill. Chilly’s was founded in 2010 by James and Tim who were on a mission to accelerate the everyday use of reusable products. James and Tim got in touch with Pret’s CEO Clive in 2017 after reading his blog post “What if Pret stopped selling plastic water bottles?” to see if the company would be interested in a reusable bottle collaboration. A key focus for Refill is to provide ‘everyday activists’ with a simple way to create lasting change in their community by setting up a Refill scheme in their local area. There are now over 165 local, grass-roots Refill Schemes across the UK. Refill is a City to Sea campaign. City to Sea is an award-winning not for profit campaigning to stop marine plastic pollution at source. City to Sea was founded by environmental campaigner, Natalie Fee in 2015.
Say Cheese!
Have a great night at The Sammies!
Jacksons, baking Great Bread for the sandwich industry. #enjoybread
NEW LAUNCHES
Flora reformulates portfolio to become
100% plant-based IN a move that looks likely to transform the butters and spreads category, FLORA, the UK’s number one spread brand, is reformulating its portfolio, including its professional range, to become 100% plant-based. As part of the relaunch it will also bring its popular Dairy Free spread to caterers across the UK & Ireland. With great taste and product versatility at the heart of this transformation, FLORA Original and FLORA Dairy Free, as well as its 10g portion packs, will be made from ingredients from natural origins and are perfect for all catering needs – whether that be spreading, frying, baking or cooking, says the company. The reformulation not only offers caterers a delicious spread designed to help create great tasting food, it taps into the growing consumer trend for plant-based diets - which has seen a 300% increase in the last year alone, it says. It is also vegan friendly, appealing to the 3.5m consumers in the UK who are now identifying as vegan. With allergens an area of concern in the foodservice sector, the NEW FLORA Dairy Free variant is designed to remove layers of complexity from the kitchen. Caterers will no longer have to make separate meals because they are worried that the dairy free offering won’t deliver on taste, the new offering from FLORA is designed to do just that and can be enjoyed by all consumers – not just those following a specialist diet. Steven Hermiston, General Manager UKI, Upfield comments: “Consumer diets are changing, there is a great awareness around what people are eating and where that food comes
from. With plant-based dishes also growing in popularity, our new range of FLORA allows operators to cater to the evolving consumer demands. “Allergens are also a challenge that the entire industry faces. At home it is easy for consumers to manage special dietary requirements, but when eating out it can be tricky for both the consumer and the operator. Foodservice professionals need solutions which can help them remove allergens from their business – but this cannot mean compromising on taste. By using FLORA Dairy Free, operators can serve great tasting dairy free food to all consumers with total confidence. “Plant-based nutrition is at the heart of the Upfield business and FLORA, with its plant goodness, is set to lead the charge, this along with the launch of FLORA Dairy Free marks a key moment for us and the wider industry.”
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Alexis Gauthier, award-winning chef patron of Gauthier Soho, is renowned for developing and experimenting with plant-based menus. On the re-launched Flora range, Alexis comments: “I’m a big believer that plant based is the future of cooking, but with that comes new challenges, mainly around taste. Dishes require a lot of experimentation with flavours and ingredients to find great tasting alternatives that are going to satisfy consumers. “When I tried the new plant-based Flora, I was genuinely surprised. The taste was something I would expect from a traditional butter, while its versatility as a kitchen staple is potentially game changing for vegan cooking. And it’s not just me – my kitchen is full of obsessive, classically trained French chefs who are just as delighted with this new product as I am.”
BSA NEWS
Association Update From PR Manager Samantha Day
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t’s May and the month of celebrating all things sandwich and food to go. All shortlists are in for The Sammies and we are gearing up to the Sammies Awards Dinner which takes place on 9th May. The evening promises to be a great celebration with thoroughly deserved winners showcasing the development and innovation within this exciting industry. Chef Theo Randall will be presenting the awards and Comedian Simon Evans will be entertaining the audience.
INDUSTRY NEWS The BSA continues to work hard, tackling issues that challenge the sandwich and food to go industry. From health to waste, BSA Director Jim Winship continues to promote the industry’s positioning. OBESITY The Association remains concerned that the food industry is being unfairly blamed for the obesity crisis and that the setting of increasingly stringent targets for reducing calories and salt is not the sole solution. To try to redress the balance, the Association has put forward proposals to Ministers for making the calorie content of products much clearer to consumers on packaging so that they can make quick and reasoned choices. It has particularly argued that providing information ‘per 100g’ is not sufficiently clear.
17 March 2019 SANDWICH & FOOD TO GO NEWS
While accepting that the food industry has a role to play through reformulation in helping to tackle the obesity problem, the Association has also called for the Government to put support behind the industry through a strong public awareness campaign to encourage consumers to buy more healthy products. ALLERGENS As the Government’s consultation on allergen labelling draws to a close, the Association has continued to stress its concerns about the risks of labelling in a foodservice environment where there is always a risk of cross contamination. Labelling, it says, could provide consumers with a false sense of security in environments where there is a risk that allergens might get into products accidentally. It has urged Ministers to maintain the status quo by encouraging consumers to ask, and for outlets to provide written ingredient lists for the products they have on sale, together with details of any allergens used in the business. The results of the consultation are expected shortly. BRITISH SANDWICH WEEK May also means British Sandwich Week, which this year takes place 19th – 25th May. Read all about British Sandwich Week in the magazine or visit www.britishsandwichweek.co.uk. Remember to use the #BritishSandwichWeek in all communications. This year the campaign will include posters across Network Rail as well as a supplement in the Metro newspaper. FOLLOW, LIKE AND INTERACT WITH THE BSA ON SOCIAL MEDIA Don’t forget to keep up with all Association news through our British Sandwich Association social media channels. Follow us, like us and share your stories with us across facebook, twitter and instagram.
www.sandwich.org.uk May 2019 17
TRENDS
Demand for seafood alternatives: the next frontier of plant-based products? Demand for plant-based products has never been greater and there is now a wide range of meat substitutes available on our shelves. The next frontier of plant-based products will provide seafood free alternatives. Worldwide Food Associates’ MD Eric Woods has partnered with US-based Atlantic Natural Foods, to bring the plant-based tuna (TUNO) to the UK.
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t’s safe to say sales and demand for plant-based food products are currently at an all-time high, with more plant-based products hitting the UK shelves than ever before. The UK’s plant-based market is now valued at £443m and products with a vegan or animal-free claim are counted in one in six launches according to Mintel, more than double from 2015. Both meat-free and dairy-free products are now well placed in the baskets of many shoppers. As demand grows, so does the need for more variety and diversity in this category offering consumers as much choice and like-forlike products as those with non-plantbased lifestyles. Dairy and meat free products have dominated this category, but now brands and retailers are taking on the next frontier of free-from foods – seafood. Ahead of bringing TUNO to the UK market, we commissioned our own survey among UK consumers in 2018. Results showed that 80 per cent of those who identify as non-meat eaters and 75% of meat eaters would consider buying fish-free products, suggesting demand for this new food type. THE RISE OF THE ETHICAL CONSUMER More consumers than ever before are considering the ethical implications of their purchases, which presents a unique opportunity for retailers of plant-based foods. Whilst the UK market is actively investing in plant-based meat and dairy free alternatives, there are still limited options in the category for seafood
alternatives, which presents a unique opportunity for retailers. Of the 1,000 consumers we surveyed, 50 per cent said the ethicality and sustainability of a product would determine whether or not they would buy it and more interestingly this percentile was made up of a mix of meat eaters and non-meat eaters. With growing concerns among consumers around over fishing and 90 per cent of the world’s global fish stocks depleted, now is the time for retailers to invest in their free-from offering and look at products which offer sustainable options for environmentally conscious consumers. DISRUPTING THE GLOBAL SEAFOOD INDUSTRY Vegan seafood has been an untapped market until now, but with products such as ours coming to market, it will help drive further interest and demand and challenge conceptions on meat and fish consumption, showing you don’t need these to have a rich, nutrient dense diet. Products attempting to enter this next frontier of free-from food which will have most success, will be those which combine taste, nutrition and ethical considerations, ensuring wide and enduring appeal among consumers. TUNO is leading the way in disrupting the global seafood industry, addressing the long-term need for alternative protein sources, with its protein rich plant-based recipe, offering the light flaky texture of tuna but without the fish. Sustainability and the ethical consumer have been a key focus of the product development and the product has been
18 May 2019 SANDWICH & FOOD TO GO NEWS
created in collaboration with seafood industry experts from around the world, helping address the growing crisis of overfishing leading to depleted global fish stocks. It offers a delicious, ocean safe product, ideally suited for flexitarian consumers who are actively looking to reduce their animal protein consumption, as well as vegans and vegetarians, and any consumer who sees sustainability as a new necessity. AN ETHICAL OPTION FOR SANDWICH RETAILERS Flexibility is key when it comes to product development and with so many options in the grocery aisles of supermarkets, this level of choice needs to be reflected in the on-the-go and convenience food aisles as well. Consumers want tasty sandwich fillers, whereas FMCG retailers need convenient products which are easy to store, adapt well to production line operations and offer a long shelf life. This is where the development of ambient shelf-stable products such as TUNO can really come into play, offering an opportunity for on-the-go recipes which are easily adaptable for a range of FMCG products such as sandwiches and pre-packaged salads. A FINAL THOUGHT…. It is clear that the adoption of plant-based diets is only going to grow, so plant-based seafood products need to be a key part of retailers’ buying and marketing strategies, ensuring their range is diverse, fresh and backed up with quality ingredients, ready to meet increasing consumer demand.
GLOBAL
STANDARDS
n o i t a r b e l e C h c i A Sandw k e e W h c i w d n a #BritishS
M
ay has become the month of the sandwich. It’s the time of year when we celebrate everything that is great about this humble food that has become a British Institution and celebrate it in all its glory. British Sandwich Week takes place 19th-25th
May and is a week-long celebration of this great British culinary invention. With the sandwich and food to go awards taking place just ten days before, the week is perfectly appointed to celebrate the 2019 sandwich and food to go winners alongside all other sandwich activity.
20 May 2019 SANDWICH & FOOD TO GO NEWS
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05/04/2019 13:13
BRITISH SANDWICH WEEK 2019 The buzz around British Sandwich Week seems to grow with more and more companies using the week to promote their business. During the week #BritishSandwichWeek trends across twitter and other social media channels with celebrities, chefs and the general public all sharing sandwich stories. From newspapers and magazines to TV and radio everybody joins in celebrating what is a staple British lunch. Last year British Sandwich Week really hit the airwaves. DJ Chris Evans enjoyed some of the Sammies award-winning sandwiches during his Radio 2 Breakfast Show, Simon Mayo extolled the virtues of the sandwich during his drivetime show and Eammon Holmes enjoyed a feast of sandwiches during Talk Radio’s drivetime show. The BSA featured on BBC Radio across the country discussing the top five sandwiches and talking about the work of the British Sandwich Association. The Sandwich Designer of the Year 2018, Kim Hartley indeed helped raise the profile of the vegan sandwich with her winning vegan sandwich being featured on Radio 2 and tried by Chris Evans and his celebrity guest Sue Perkins. Vegan sandwiches became a
huge discussion point on twitter with many joining in on the debate about the growth in popularity of the vegan sandwich. There were over 200,000 articles about British Sandwich Week both online and across print media. The Sun newspaper ran their own poll testing out high street sandwiches with our 2017 Sandwich Designer of the Year Martin Willsher. Martin gave his verdict on the UK Chain’s best ham, cheese, egg, tuna and chicken sandwiches featuring in an interesting sandwich review. With British Sandwich Week this year diarised 19-25 May there is still time for manufacturers, suppliers and retailers to join in and maximise promotional opportunities around this exciting week. Themes for the week generally include favourite sandwich fillings, funny sandwich facts and a variety of quirky and innovative sandwiches. On a local level, Independent Sandwich Bars across the UK can join the fun with special sandwiches launched especially for British Sandwich Week. For 2019, we are really excited about an opportunity we have secured with
One thing is certain, British Sandwich Week has given us a great platform to promote the British Sandwich Association, its members and the sandwich, and has become a major event on the culinary calendar. With #BritishSandwichWeek trending across social media we witnessed an overwhelming response and every year the positivity around this week continues to grow with 2018 being the most successful yet. We hope to engage with members again for British Sandwich Week 2019 and continue to promote the sandwich. The dates for British Sandwich Week 2019 @britsandwich
The Metro newspaper to run a four-page sandwich supplement. The Metro is the UK’s most widely distributed UK newspaper, read by over 2.8million adults. This special supplement will run on the Monday morning of British Sandwich Week sharing some interesting and quirky sandwich related stories and features alongside some special sandwich and food to go targeted advertising. This year we are continuing our work with Network Rail and running a sandwich campaign across all main hub stations including St Pancras. The campaign reaches millions of commuters across UK Railway stations through images with a dual message both encouraging commuters to buy a sandwich and potential employment
opportunities in the industry through printed poster and electronic information points across many of the major UK transport hubs. We are also excited about opportunities to use some of Network Rail’s 19 hub stations to further promote sandwiches through station promotions offering sandwich sampling and promotional opportunities engaging with commuters passing through the station. British Sandwich Week is also a great week to promote the work of the British Sandwich Association highlighting the many initiatives we have supported over the past year including salt reduction, calorie controls and allergy awareness. For more information about British Sandwich Week contact PR Manager Sam Day pr@jandmgroup.co.uk
have been confirmed as 19th-25th May so don’t miss out on the action and share your sandwich stories with us on: @britsandwich
mies19 #sandwiches @britsandwich #BritishSandwichWeek #Sam
S
SAMMIES
M
ay is the month to celebrate the sandwich and The Sammies Awards on Thursday 9th May is the biggest night in the Sandwich & Food to Go industry’s calendar. During the course of the evening, over a five-course dinner we will reveal all the winners from across this great industry. The ceremony is hosted once again by chef Theo Randall and comedian Simon Evans and live music
24 May 2019 SANDWICH & FOOD TO GO NEWS
We are proud to be sponsoring Dravet Syndrome UK with our 2019 fun draising. Dravet syndrome is a very rare form of childhood epilepsy and Dravet Syndrome UK is dedicated to improving the lives of those affected by Dravet syndro me. A raffle will be held at this year’s Sam mies Awards with some exciting prizes up for grabs.
will be provided by the All Covered Up Party Band. 2019 has proven to be a busy year in the world of sandwiches and food to go with so many achievements and developments within the industry and the awards recognise the many elements that make up this fast-paced dynamic industry with awards from the best sandwich to food to go innovation.
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Whole chicken breast fillets, calibrated in the following sizes – 60-80g, 70-90g and 90-110g – ideal for controlling costs. Suitable for a wide variety of applications including salads and ready meals. Packed IQF in 2.5kg bags, 4 bags per case.
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SAMMIES AWARDS 2019 The Sammies Awards 2019 shortlists…
T
he awards take place on Thursday 9th May at the Royal Lancaster London Hotel and 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 Sandwich & FTG Manufacturer Award There is no shortlist published for this award.
Sandwich & FTG Multiple Retailer Award There is no shortlist published for this award.
Sandwich & FTG Convenience Retailer Award There is no shortlist published for this award.
Sandwich & FTG Workplace and Catering Retailer Award Recognising excellence amongst those providing sandwiches and food to go products in a catering or workplace environment: • • • • •
Compass-Chop Chop Pure Sofood Lunch Co WH Smith
Sandwich & FTG Marketing Award Recognising the importance of marketing and identifying initiatives to achieve specific strategic goals: • Greggs – The Launch of the Vegan Sausage Roll • Jamie Oliver – deli by Shell • Crussh – 100% Vegan Crussh Store • M&S – Plant Kitchen • Samworth Brothers – Honest Crust
Sandwich & FTG En-Route Sandwich Retailer Award Recognising retailers within the travel sector including forecourts, stations, airport, trains and airlines: • Jamie Oliver – deli by Shell • Virgin Trains • Greggs • Wild Bean Café BP
Sandwich & FTG Independent Retailer Award This award is subdivided into three categories and recognises shops with ten outlets or less. The gold awards in each category: • Sandwich/FTG Bar Sandwich, Sandwich, Bristol • Delicatessen Wally’s Delicatessen, Cardiff • Café Lettuce Eat Healthy, Peterhead, Aberdeenshire
Sandwich & FTG Chain Retailer Award This award is subdivided into two categories and recognises retailers with more than ten outlets: • Sandwich/FTG Bar • Bakery There are no shortlists published for this award.
26 May 2019 SANDWICH & FOOD TO GO NEWS
Sandwich & FTG Café Retailer Award This award is subdivided into two categories: High Street • Café Nero • Starbucks • Bakers + Barristas • Harris & Hoole In-Store • Debenhams • Dunelm Café Pausa • Asda Cafe • M&S Cafe • Waitrose Cafe
New FTG Product Award This award is subdivided into two categories: Hot • Jamie Oliver, Deli by Shell - Pork & Apple Hog Roast Roll • Crussh - Chicken Shawarma Hot Super Grain Salad • EAT - Roast in a Yorkshire Pudding Wrap • Starbucks - Vegan Mac • Costa Coffee - Vegan Red Thai Curry Pot Cold • Morrisons -Hosomaki Sushi • Boots - Egg & Avocado Grain Box • M&S - Chicken, Bacon & Avo Sushi Sandwich • Boots - Vegan Buffalo Cauliflower & Grain Salad • M&S - Katsu Chicken Dragon Roll
Wine at this year’s Sammies Awards will be provided by:
Iconic Brands loved by generations around the world
Wishing all this year's Sammies entries the best of luck
MMIES
SAMMIES
go nd food to a h ic w d n a s out on the vent. Don’t miss attended e st o m ’s is year’s y r st u ind ilable for th a v a ts e k c 9. ill a few ti th May 201 9 y a d rs u There are st wards on Th ating and this year’s Sammies A lebr ner. o will be ce h w t u awards din o e d th r Fin fo s u joining winners by er ent Manag v E s ie m m ail Contact Sa 6346 or em 3 6 1 9 2 1 0 tion. r y on re informa o m Caron Par r fo k .u dwich.org caron@san
Presented by Celebrity Chef Theo Randall
Hosted by Comedian Simon Evans
AS1
SAMMIES AWARDS 2019
New Sandwich Award This award is subdivided into two categories: Hot • Starbucks - Halloumi & Avocado Muffin • Freshways Food Co - Tiramisu Grilled Beef Sandwich • Asda - All Day Breakfast Toastie • Raynor Foods Ltd - The Vegan Cheese & Onion Melt • Deli Lites - Spicy Bean, Cheese and Chipotle Quesadilla • Waitrose - Hot Huevos Rancheros Wrap Cold • Crussh - Butternut, Harissa and Vegan Feta Wrap • EAT - Slow-Cooked Pork, Crackling & Apple Chutney M&S - Our Best Ever Prawn Sandwich • Around Noon, Scribbles – Pulled Piggy + Parsnip Wrap • Deli Lites - Siracha Pork with Crunchy Apple Slaw • Adelie Foods, Urban Eats – Pickle me Up Sandwich
NEW FOR 2019 Sandwich & FTG Healthy Eating Award This award is sub-divided into two categories: Sandwich • Greggs -Mexican Bean Wrap • M&S - Egg & Farmhouse Cheddar • Street Eats Food Ltd - Tuna Wasabi • Deli Lites - Superfood Wrap • M&S - No Turkey Feast FTG • Asda - Turmeric Chicken Salad • Crussh - Tuna Lean Bean Healthpot • Starbucks - Vegan Roasted Vegetable Salad • Around Noon Ltd Turmeric Chicken Snack Pot • EAT - Chicken Satay & Chargrilled Broccoli Protein Pot
New Product Award This award is sub-divided into two categories: Product/Ingredient • Norseland - Ilchester Apple, Sage & Onion Cheese • New York Bakery Co Star Bun • Street Eats Food Ltd Queso Cheese Platter Dip • Creative Foods Europe Onion Bhaji & Sweet Chilli Filling • Freshways Food Co - Hampshire style double oak smoked loin of Irish back bacon Equipment/Packaging • RAP - Precious Planet Foodservice • Coveris - M&S Sushi Packaging • Colpac - “Let’s do Lunch” Platters • The Alan Nuttall Partnership Ltd - The Flexeserve Zone Countertop Rear Feed • Chopd Ltd - 100% recycled packaging
Sandwich & FTG Business Development Award Recognising progression in the industry, this award is aimed at recognising the individuals driving successful change in the industry: • Raynors - Rosemary Gardens • Ozo Innovations - Ozo Innovations • Data Therapy Platopus Website Product • Gravitywell - Gravitywell for Adelie • Greencore - WH Smith Vending • Greencore - Co-op, Making Sushi Packaging Recyclable
Programme sponsored by:
The British Sandwich Industry Award There is no shortlist published for this award.
The Sammies 2019 will be held at the Royal Lancaster Londo n Hotel on Thursday 9th May with a drinks reception, gala dinner , the all-important awards, comedy, music and dancing.
28 May 2019 SANDWICH & FOOD TO GO NEWS
Come join us. Book your place by visiting www.awards.sandwich.org.uk
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21/02/2019 14:58
SANDWICH DESIGNER 2019 REGIONAL HEATS
BRITISH SANDWICH
DESIGNER OF THE YEAR 2019
s t a e H l a n o i The Reg
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e have covered almost 1,500 miles travelling the UK in our quest to find the Sandwich Designer of the Year 2019. From toasties on the Tyne to bagels in Bristol, the judges have tried every conceivable kind of sandwich, munching through 150 sandwiches over the two-week judging period. The chefs really rose to the challenge using the sponsors ingredients to create some exciting and delicious sandwiches. H.Smith’s
shredded chicken was beautifully complemented by a range of exotic flavours like the North East entry’s taking inspiration from the East with a Thai Roti. The Royal Greenland Cold-Water Prawns were a tough category to judge with the succulent prawns making a really tasty and healthy sandwich filling. The judges were wowed by the way the prawns were mixed with the freshest ingredients delivering a fresh, delicious flavour.
30 May 2019 SANDWICH & FOOD TO GO NEWS
SANDWICH DESIGNER 2019 REGIONAL HEATS
providers for their Huge thanks to the venue to invade their support and for allowing us kitchens for the day: • • • • •
rth East Semi Final Greggs who hosted the No North West Semi Final Roberts where we held the for the Midlands action Dawn Farms, the location al pened in the South West Fin Greencore, where it all hap the for , call nal fi our tre, Cen National Catering Equipment al Fin i Sem st We th Sou
New York Bakery’s Star Bun proved a versatile carrier lending itself perfectly to both sweet and savoury fillings with three of the five chosen finalists using the star bun as a delicious sweet sandwich using jam, fruit and ice cream as fillings. Sam Browne Foods Pulled Duck really brought out an international flavour taking inspiration from around the world with Thai, Japanese and Mexican inspired entries really enhancing the duck as a sandwich filling. Norseland’s Jarlsberg showed its versatility whether melted or used as a cold sandwich filling and the introduction of the new Applewood Vegetarian food-to-go lunch pot really brought out the creativity in our chefs with some healthy and delicious hot and cold lunch pots. Huge congratulations to all who took part – the variety and complexity of some of the dishes is mind-blowing and a fantastic advertisement for the culinary creativity that is driving the sandwich and food-to-go industry forward. The Grand Final will take place on Thursday 9th May 2019 at the Royal London Lancaster Hotel. Why not join us and sample the very best of the sandwich and food-to-go industry’s cutting-edge creations. The competition will be kick-started with a presentation by IGD’s Gavin Rothwell looking at developments and trends in the fast-paced ever-changing food-to-go industry from 11am.
www.sandwich.org.uk May 2019 31
lunch
MEET THE FINALISTS
H. Smith Food Group plc Shredded Chicken North East Finalist Mark Thompson, On A Roll Sandwich - Pollo Pesto Wrap
Midlands Finalist Barny Luxmoore, Jabberwocky Catering - Nacho Hunter Chicken
North West Finalist Owen Aron, Greencore - Thai Chicken Bao Wow
South West Finalist David Worthington, FSC - Chicken Kiev Ciabatta
South East Finalist Carmen Popa, British Medical Association - Dare to Spice
HIGHLY COMMENDED Eddie Perez, Pinkmans Bakery - Green Chicken Curry Ciabatta Emily Jane Edmonds, Greggs - Coconut, Mango & Avocado Chicken Thai Roti
Royal Greenland MSC Cooked and Peeled Cold Water Prawns North East Finalist Dean Skinner, Deli-Lites - I’m not just a Po BoyPrawn Rhapsody
South West Finalist David Worthington, FSC - Prawn Avo Quinoa Summer Body Rolls
North West Finalist Amanda Lowe, Soho Coffee Snazzy Nasi Prawn
Midland Finalist Kelly Merry, Greencore Tripled Pink Prawn Roll
South East Finalist Oliver Henshall, Adelie Foods - Prawn Sushi Wrap, with coriander and miso pesto HIGHLY COMMENDED David Graham, Around Noon - Prawns, Avo, Coconut, Lime & Chilli Dressing, Pomegranate & Herb Salad Matthew Devlin, Greencore - He’s a Po’Boy with Taste
32 May 2019 SANDWICH & FOOD TO GO NEWS
lunch ad A4.qxp_A4 210x297 16/04/2019 11:55 Page 3
lunch! gets better every year and puts innovation right at the heart of our industry. It’s so important that we support the only trade show dedicated to our vibrant sector.” JULIAN METCALFE, FOUNDER, ITSU & PRET A MANGER
VISITOR REGISTRATION IS NOW OPEN! Book your free trade ticket at www.lunchshow.co.uk | Quote LU3
MEET THE FINALISTS
New York Bakery Star Bun North East Finalist Dawn Roe, Saints & Sinners - Star Spangled Dagwood
South West Finalist Tony Bishop-Weston, Foods For Life A Star is Bun
North West Finalist Dave Dooley, The Doo Group PB & Pomegranate Jelly Ice Cream Sandwich
Midlands Finalist Sophie Whyman, Adelie Foods A Pear of Stars
South East Finalist Jessica Ayling, Eat - P&J HIGHLY COMMENDED James Simcox, Greencore - Somerset Goat’s Cheese & Beetroot Falafel Star Sarah Bailey, Adelie Foods - Unicorn Starblast Mark Thompson, On A Roll Sandwich - Prawn Star Passion
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Applewood Vegetarian Food-to-Go Lunch Pot North East Finalist Katherine McCloy, Greencore A Pot of Comfort
North West Finalist Imogen Johnson, Street Eats Food - Nachelwood Enchilada Pot
Midland Finalist Bethany Hill, Samworth Bros - Smokin’ Kung Pow Cauli & Crispy Cav
South East Finalist Katarina Broadribb, Lemon & Soul Cookery School - Smokey Lentil Salad
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South West Finalist Stefano Vigo, FSC Applewood Custard Pot
HIGHLY COMMENDED Highly Commended Eve Chan, The Real Wrap Company - Cheesi Courgetti
34 May 2019 SANDWICH & FOOD TO GO NEWS
Welcome to your slice of the action (as food-to-go goes crazy!)
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Great hot or cold, they’re naturally healthy, packed with protein, perfect for vegetarians or with burgers…in fact the ideal ingredient in countless sandwich, snack and FTG creations.
Food-to-go is now big business. Very, very big! Driven by higher employment, longer working hours and a ‘blurring of the dayparts’, a new generation of customers has emerged where convenience is the priority.
And with 15 delicious varieties to choose from, we’ve put taste at the top of the menu.
That’s just one of the reasons we’ve now introduced a complete range of natural cheese slices that tick all the boxes of this key consumer trend.
Innovation tastes like this
CHEESE SLICE VARIETIES White Mild Cheddar Coloured Mild Cheddar White Mature Cheddar Coloured Mature Cheddar White Mild Cheese
Mozzarella Double Gloucester Monterey Jack Emmental Edam
Hazel Park, Dymock Road,
ornuaingredientsuk.com
Ledbury, Herefordshire,
+44 ( 0 ) 1531 631 300
HR8 2JQ
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Red Leicester Chilli Cheese Smoked Cheddar Gouda The Real Burger Slice
MEET THE FINALISTS
Norseland Jarlsberg North West Finalist Scott Joynston, Greencore Veggie Brekkie Stack
North East Finalist Dawn Roe, Saints & Sinners - Pear Grylls
South West Finalist Chloe Somerville, The Real Wrap Company Norwegian Rarebit
Midlands Finalist Megan Fallows, Greencore Mammar’s left over Cauli cheese Toastie
South East Finalist Mia Wright-Thompson, Adelie Foods In No-r way just Cheese
HIGHLY COMMENDED Chloe Orwin Greencore - Caramac Cheese Delight Open Sandwich
Sam Browne Foods Shredded Duck North East Finalist Emily Jane Edmonds, Greggs - Spiced Teriyaki Duck brioche
North West Finalist Owen Aron, Greencore - From Mount Fuji to The Peaks
Midlands Finalist Lee Williamson, Adelie Foods Togarashi Pulled Duck
South East Finalist Simon Broadribb, Uptons of Bassett Duck Vine Father of all Wraps
South West Finalist Dai Llewellyn, Greencore The Duck Dog
HIGHLY COMMENDED David Worthington, FSC - Duckoritto Martin Willsher, Soho Coffee - It’s Mexican Chick
36 May 2019 SANDWICH & FOOD TO GO NEWS
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and manufacturers.
SANDWICH DESIGNER OF THE YEAR
TOP sandwich? What makes a
As would-be sandwich designers of the year sharpen their knives for the UK’s top competition, Simon Ambrose looks at what makes a really great sandwich
A
word frequently used to describe the sandwich in the media is ‘humble’ – the humble sandwich’ … as if it was still the undistinguished two slices of bread and ham or cheese that characterised the genre in days of old. In fact, ‘humble’ just won’t do any more, as the Sandwich Designer of the Year Final has shown very clearly for a number of years. Sandwiches these days come in a huge variety of innovative formats and carriers, with ingredients from around the world, and an increasing interest from developers of all backgrounds, looking to create something new and find a potential winner. No one has exemplified this more than Kim Hartley, Business Development Chef at Mission Foods, who pulled off the amazing feat of winning Sandwich Developer of the Year for a second time last year. Her winning entry was a Gozleme, a Turkish street food toasted sandwich using beetroot and rosemary hummus, home-baked kiwicha seed Yufka flatbread, Turkish spiced vegan ‘lamb,’ vegan ‘feta cheese’, baby spinach leaves, minted fresh peas, pistachio and orange & cinnamon baklava crumb. I would defy anyone to describe that as a humble sandwich!
As this shows, sandwiches have become increasingly sophisticated in recent years, reflecting relentless consumer expectations for something different, as well as having to meet current trends such as health and wellness, vegan and vegetarian. I asked Kim to reflect on her win last year and how difficult the achievement had been and she said emphatically: “The market has definitely changed. Consumers are now demanding far more than a chicken or prawn mayonnaise sandwich. There’s always that core element of habit but they are more sophisticated and with the global street food trend that we’re all embracing, it’s a really interesting and challenging time for developers.” With so many components involved in a quality sandwich, it’s undoubtedly a difficult balance to get right. Tastes and textures have to be blended or complemented, and fresh, quality ingredients allowed to speak for themselves. And over-complexity is always a danger. I was once asked by the master of ceremonies what my favourite sandwich was at a well-known French food show and sandwich competition in Lyons, surrounded by top French chefs and afficionados of all kinds. I was a bit stumped at being put on the spot, if I’m honest, and
38 May 2019 SANDWICH & FOOD TO GO NEWS
mumbled something into his hand-held microphone about how wonderful a BLT was because of its complementary flavours, which, as I recollect, didn’t seem to go down too well, partly I suspect, because it wasn’t French!! The French chefs in their turn came up with a number of extraordinary sandwich recipe choices, of course: mostly totally impractical and none of them commercial in any sense. I well remember one of the efforts in that same sandwich competition, with so much smoked salmon in it you could
SANDWICH DESIGNER OF THE YEAR
barely pick it up, and the taste had been seriously compromised with many other ingredients working against it in a very over-complicated sandwich. Because of their gastronomic culinary cultural heritage, if I can put it like that, they have a very different idea of food to go. While the straightforward jambon beurre still figures strongly in many French sandwich shops, they still can’t resist thinking in terms of gourmet when it comes to anything else, which seems to me to be slightly missing the point.
Food to go, after all, needs to be delicious with fantastic and fresh ingredients, but also highly portable. Pret’s ability to keep things simple and let the ingredients speak for themselves is no doubt one of the reasons why they have been so successful in France. Thinking about the MC’s question later, I came to the conclusion that great sandwiches are about harnessing complementary tastes. The BLT is not one of the most popular sandwiches by some culinary fluke – it’s because bacon, lettuce and tomato work fantastically well together. A ploughman’s– actually one of my top favourites – also works really well because the combination of those tastes goes really well together. Chicken, by far the most popular sandwich filling, is a relatively neutral taste, which works well with a big variety of flavours. And when it comes down to it, the majority of our best sandwiches on the shelves are built on simple classics, but with a twist. They can be complex and sophisticated as the developer wants them to be … as long as the tastes still work together. In fact, a new breed of sandwich bar owner – frequently ex-restaurant chefs, in the main - is changing the face of the premium end of the industry in the UK, it seems, with really sophisticated products ….. in effect, creating super-sandwiches. The difference between them and over-ambitious French chefs is that they DO understand the concept of portability.
A few years ago, fine dining ex-chef Max Halley won Independent Sandwich Bar of the Year award at The Sammies for his sandwich bar ‘Max’s’. It also won rave reviews in The Independent, the Evening Standard and Time Out, has been praised in influential blogs, and been voted Best Cheap Eat in the Observer food awards. The venue is a little scruffy inside and out and unprepossessing in any way but the food is amazing. Max Halle, who has worked in a variety of top restaurants including Arbutus and the Salt Yard Group, makes just four hot sandwiches – they’re complex, conceived as complete meals and all brilliant. And one thing’s for sure - they’re a long way from your usual ‘made in front of the customer’ sandwich in terms of prep time. They demand some serious cooking, well in advance of the process, and certainly not recommended for beginners. Looking back over the years at all the different winners, is it possible to identify common characteristics that set a budding sandwich designer apart from the rest of the herd? Frankly, no. If it were that easy, good sandwich designers would be two a penny, rather than as rare as hen’s teeth. What can be said, in general is that the winner always has a brilliant sandwich idea, the vision to realise that they’re on to something, and enough confidence in their own abilities in themselves and the product to win the judges over. Winning, in other words, is no easy matter.
www.sandwich.org.uk May 2019 39
THE SANDWICH FILES
A Spotlight
on Careers
keen to share At the British Sandwich Association we are really who have started stories about people within our thriving industry en and perhaps a part-time role or began working in a kitch progressed within the industry. path of someone who has worked their way In the start of a new series, we trace the career up in this exciting food-to-go industry. nical Controller Gosia Gacke and This issue we speak with Greencore’s Site Tech learn how a gap-year job turned into a career…
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osia Gacke is a wonderful example of progression within the industry. At 20 middle of her English the in and Literature degree in her native Poland, Gosia decided to take three months out to visit the UK to learn more about the authors she was studying like
William Shakespeare and Charles Dickens. To fund her trip, Gosia took a job at manufacturer Greencore as a Kitchen Assistant where her job involved slicing ham on a machine. Gosia enjoyed her time in the much she decided to abandon so UK her studies back home in Poland to
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stay in the UK. She was also enjoying her role at Greencore so was delighted when a promotion opportunity arose to Process Controller within the Technical Department, where Gosia’s role involved taking part in site visits and completing HACCP sheets. From here Gosia moved into Process Development where a more administrative role saw her completing product specifications and doing factory trials. A promotion in this department saw Gosia promoted to Process Technologist where her role involved running the factory trials and preparing the site for external visits, then taking further promotion to managing a team of six. After a few years in this role her potential was noticed and she moved into the Site Technical Manager role and then on to the central technical team as Group Technical Manager where her role involved supporting sites on special projects as well as group supply and auditing. Today Gosia works as Site Technical Controller where she looks after five different departments, QA, hygiene, process development and technical services. She is also back at University
studying Food Technology and Science, studies which are supported through Greencore and that Gosia carries out alongside her Greencore role. Now 35, she has worked at Greencore for 15 years. A job that initially was just a way of funding her visit to the UK has become her career and Gosia has worked hard and benefitted from the opportunities that Greencore have provided. She told us: “My initial intention was to go back to Poland to complete my English Literature degree but I found that I really enjoyed life in the UK. The opportunities I have been given at Greencore have really helped me find and develop a career within this exciting industry and I am extremely grateful for the opportunities that I have been given. What started out as a part-time job has really become my passion and I am really enjoying being able to study alongside my role and learn about the science behind food technology. Gosia went on to explain: “There are so many different ways to progress your career within
this industry and Greencore have been really supportive to my development. I think it’s fundamental that people do see the bigger picture as to the career that can be built within this industry. This industry is so accessible for a starter and provides a great footing to progress further. From my initial role slicing ham I have found a career and developed a real passion for food technology, which has been supported by my employer.” Greencore employs over 11,000 people in over 35 locations, producing over 2,300 product lines. The company offers careers to talented people with a range of different skills and expertise across the food sector with roles including operations, engineering, IT, marketing, technical, business support, purchasing, human resources, health & safety and product development. The company is all about opportunities, giving employees the chance to take responsibility early in their careers, to build their capability and skills, and to explore a wide range of roles and businesses across the Group.
www.sandwich.org.uk May 2019 41
THE SANDWICH FILES
s A new ssteryrcaie reers looking at indu
off as a Subway employee Rachana Pancholi started Agent for franchisee and is now a Business Development a multi-unit Subway in Derbyshire and South Yorkshire and her story franchise owner of eight Subway stores. This is
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orking in the food to go industry is sometimes mistakenly perceived career, with little end as a deadopportunity for progression and limited job satisfaction - usually by those who don’t know the industry well. In fact, it is anything but the case, as we will make clear in this new series on industry employees. We’ll be talking to a number of people who have either started at the bottom and worked their way up, or made the most of the opportunities available to them. While not exactly a rags to riches
story, Subway employee Rachana Pancholi is nevertheless a classic case of an employee who found a job in the industry that suited her circumstances and has since made a huge success of her choice. Starting with the company as a Subway franchisee, she’s now a Business Development Agent for Subway in Derbyshire and South Yorkshire and a multi-unit franchise owner of eight Subway stores. She has previously won Subway franchise owner of the year twice in a row and is a busy working mother.
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MARKETING Prior to joining the Subway franchise, she had a background in marketing, working for blue chip companies such as Lloyds TSB, Coopers & Lybrand and Mars. Taking a career break to have her children, she decided it was time to explore other avenues. Rachana said: “I took a five-year career break to have my family; I didn’t believe I could go back to a European role with three children under three years old. It was time for me to branch out into something that allowed better flexible working. I was attracted to franchising, not only for the opportunity to be my own boss and provide the flexibility I sought - I liked the security that it offered as the first step on the business ladder. “I researched a lot of franchise options and was drawn to the Quick Service Restaurant (QSR) industry – there were a lot of opportunities with big brands and great growth potential. I was particularly drawn to Subway as it filled the gap in the market for tasty and nutritious food-to-go. It also offered a robust and proven franchise system with great training and support, as well as strong growth prospects here in the UK.” Rachana became a Subway franchise owner in 2004, opening
opening and developing Subway stores, providing support and assistance to franchise owners with site selection, leasing, operations, hands-on training, purchasing, advertising, local store marketing and much more. There are 22 Business Development Agents throughout the UK and Ireland, each driving forward growth of the franchise in their respective areas, FRESH FORWARD DÉCOR whilst supporting existing franchise She now has eight Subway stores, owners with the successful running her latest store opening on a of their stores. res retail park in Sheffield. It featu Rachana continued: “Subway , décor ard Forw Subway’s new Fresh provides a lot of training and offering guests an enhanced and support, both as you start out as modern Subway experience, with a franchise owner, but also on ed clean lines and customer focus an ongoing basis. As a Business s, board menu l touches such as digita Development Agent, I am a part free to use charging ports and of that support system, working special displays for cookies, bread with franchise owners to ensure they cut y baked in store daily and freshl are getting the most out of their vegetables. businesses. Having built a strong portfolio “With the Subway franchise, was ana Rach , stores ay Subw of is also the opportunity to there ready to share her learnings and become a multi-unit franchise successes with other prospective owner, allowing entrepreneurial and existing franchise owners and spirited franchise owners to expand in 2011, jumped at the opportunity their portfolios from one, to two, ent to become a Business Developm three or several stores, just as I have Agent for the Derbyshire and South done. Subway is very supportive of Yorkshire region, alongside her multi-unit owners and wants to see husband, Kiran. its franchise owners run successful ent Subway Business Developm businesses; that’s probably why over Agents have specific experience in
her first store in Kettering. She said: “I took over an existing store – it was very poorly run. I turned it around, doubling sales in just six months. It was testament that with the right level of commitment, determination and a good team around me, I could be a successful Subway franchise owner.”
70% of new stores are opened by existing franchise owners.” “The high quality of training given to all new franchise owners, the continued support from the Business Development team and access to online training resources, such as the University of Subway, all contribute to Subway being a world-leader when it comes to franchising.” Dead-end job? You have got to be kidding!
www.sandwich.org.uk May 2019 43
Red hot TORTILLA Mexican food to go chain Tortilla now has 36 locations across the UK, with sales in some locations “going through the roof”. Richard Morris, Managing Director, explains how they’re bucking the national trend
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e started Tortilla just over 10 years ago in Islington. We were initially doing £7,000 a week but we are now double those sales figures! That’s a pretty impressive stat. which shows you how the Mexican market has grown - people have started to become very educated about it and really understand it.
We’ve opened lots of sites since then in London and they’re all growing by at least 5%, which is incredible considering most of them have been open for five or six years. You’ll have read lots of news out there about negative like-for-likes in businesses and restaurants struggling, but we have definitely found something within THIS business – it’s
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still growing and we’re still finding lots of new customers. We’ve had challenges opening outside London. It’s not for me to say whether people outside London are as ‘educated’ as those in the city – some people have never eaten Mexican food: tacos, burritos and so on. It takes a while for them to understand the products that we are selling.
PROFILE But once they get it, the sales go absolutely crazy. We’ve got businesses 50% up year on year: sales in Birmingham, Cardiff, Leeds and Brighton are all going through the roof. We have a variety of locations and formats: we have kiosks in shopping centres, restaurants in high footfall areas, tourist locations, high office locations and travel stations. We now have 36 locations across the UK and we’ve recently started a franchise arrangement with the Middle-East and we now have seven locations: Bahrein (1), Saudi Arabia (3) and Dubai (3), showing that the product works well outside the UK. We’ve never opened lots of restaurants at any one time. We’ve seen a lot of our colleagues finding life difficult, going into CVA’s or administration, because they’ve tried to open too many sites too quickly, in sites where they don’t work. We’ve always opened on a slow and steady basis in locations where we’re sure they’re in the right place. WHY DO WE CONTINUE TO BE SUCCESSFUL? We have a very limited menu of five core items, which we do extremely
well. We produce all our marinated meats centrally, so they all arrive in the stores within a day of being cooked; we produce all of our guacamole, spices and salsas in house - fresh, every day and that works well for us. Our food team is continually looking at evolving the menu – winter and spring salsas, for example, seasonal ideas and different meats, but the reality is that we stick very closely to our core business: we don’t want to start selling coffees, for instance. We are what we are: a Mexican fast casual business, that does it better than anyone else in the UK. I am constantly telling my team to not take their eye off the business, because it will fall over – don’t slow down, because it’s very fast paced. If you’re not on top of it, don’t have enough staff, don’t train them properly, or if we are slowing down on the throughput, we notice very quickly a decline on our sales! We have to keep on top of everybody, keep managing them, keep testing them and incentivising them – it’s a pretty full-on business, but that’s why it works.
10 MINUTES FROM DISASTER I’ve worked in this industry for a long time and I know that you’re only ever 10 minutes away from disaster. You need to work your day believing that just round the corner something bad could happen. We’ve got a very successful business but we continue to keep pushing it and find ways to maintain its success. There are some casualties out there and it’s not for me to give reasons why those businesses haven’t worked, but predominantly it’s because they don’t keep evolving. Unless you keep pushing you will get overtaken, especially as the market is so competitive right now. We also need to stay close to our customers and make sure we do what they want us to do. SOCIAL MEDIA We’ve recently brought in a very strong social media team – all millennials - and they drive a lot of business for us by communicating in the right tone of voice. Some of our competitors tend to follow everything that we do on social media – that’s OK! I think it’s great. I’m very happy that people look at us and imitate
www.sandwich.org.uk May 2019 45
PROFILE
what we do - it shows that we’re still market leaders. If I see anything out there in the market that is better than what we do, I’m quite happy to steal it – I’m not proud. This is the age of social media now, where if someone has a meal that’s not great they will take a picture and post it! All you need is one person gets sick or one person finds something in their food and that’s all over social media … so you have to make sure that all your procedures are rigidly followed and the only pictures being posted are ‘Wow, that burrito or taco was fantastic!’ Our social media and comms team is in regular touch with customers. Since the GDPR thing we’ve had over 50,000 people sign up and follow us on the various channels. SENIOR TEAM We have a great senior team now and we meet very regularly. It’s very important for all parts of the business to have similar messages coming from all the team: ops, food development, marketing, finance - we’re all trying to do the same thing. It also helps them to understand where we’re trying to take this business.
We also have mystery diners and we regularly speak to managers individually if there are any issues. They are incentivised and we make sure that those who do a great job get paid more and they get recognised for it. We are also very analytical in our product mix: what’s selling, what isn’t, if it isn’t selling why not? We try and do various internal promotions. This is a business that doesn’t have many levers to pull; we can’t change too many things, so we have to be very close to what we do and act on any options as quickly as possible. A lot of us work in the restaurants – even the finance director spends some time there. The fact that he does the P&L’s doesn’t exempt him from checking the guacamole. We’re now doing staff surveys twice a year and we’re asking them some pretty hard hitting questions to make sure managers are doing what they’re saying they’re doing: such as: are they getting trained properly, are they getting schedules two weeks in advance, do we give them enough uniforms, do the facilities we provide make them feel like they’re working for a professional company.
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Some of our managers and operation managers gulped a bit when we told them, but if we don’t look after our employees they’re not going to look after our customers. There are some areas we need to be better at and I hope they will come out. We want to progress from within, but the reality is that that you can’t continually promote people when there are only one or two roles available at any one time, so we do various development programmes. If there isn’t a role at the time, we will sit down with them and assist them career wise by helping them to move into another business – that’s pretty unusual in most businesses. We are a good company to work for and you are well rewarded, but if you can’t do it, we have to let you go – we don’t carry passengers. We are keen to reward good work: we send people away for weekends and on holidays, give them boxes of champagne – we like to recognise and reward. THE FAMILY We really do try to create a family: we have a couple of big meetings every year with all the management, all the restaurants are given a budget to take staff out for events, functions
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PROFILE and parties. It’s a big deal. It’s a hard industry and everyone is fighting over people. While we can’t pay a huge amount for staff because we are a low priced offer, we want to be able to offer staff lots of different things that makes them feel Tortilla is a good employer. We have a brilliant reward programme that gets them discounts in lots of high street shops, cinemas and so on. If any of them needs specific time off for something we are happy to do that; everyone gets their birthday off. We do everything we can, within the confines of trying to run a business that has shareholders, to make a profit. We have rows occasionally and some people say I’m a bit unreasonable sometimes – I’m not sure that’s true! But it’s important to challenge each other. We are not defensive about our business – if you are, you are dead in the water. We are cool and fun but and we are authentic, but if you want to find someone wearing a sombrero and a moustache, don’t come to us. We’re very competitive price wise. DELIVERY We are doing a massive delivery business now and that’s happened in the last two years. We’ve really embraced it and we know it’s going to be even bigger. We opened a small business in Putney recently, knowing that 30% of the business there will be delivery. That’s fine – it works for us and it’s a brilliant little business. FUN We do try and have some fun! We’re not saving lives, we’re selling burritos and cold beer and we’re trying to do it and have a bit of a laugh, with a smile on our faces.
DINE-IN OR DELIVER: TORTILLA TACKLES HIGH STREET CHALLENGES Mini restaurants and backstage kitchens are some of the ways Tortilla is tackling the everchanging high street landscape. Managing Director Richard Morris says the hospitality industry is seeing greater demand for convenience, without skimping on quality or affordability, and the rise in food delivery is having a huge impact on customer experience. “London diners especially understand the frustrations of grabbing a bite to eat from a seemingly empty restaurant, only to find yourself waiting for service due to online orders and duffelcoated drivers constantly coming in and out!” says Morris. After being named in the top 10 most-ordered dishes on Deliveroo in 2017 and seeing delivery sales double in 2017 compared to the previous year, Tortilla is using innovative techniques to embrace the trend while preserving bottom line and product quality. Following the opening of their award-winning mini Tortilla in Putney - a site specifically designed to cater for residential online orders – the company recently opened their first backstage concept in their
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Bankside branch. This concept, modelled off Deliveroo’s dark kitchen idea, saw a second servery being built behind the scenes in the restaurant to specifically process online orders so as not to interfere with customers’ in- store experiences. “This means customers making the effort to visit us in-store won’t be affected by delivery orders,” says Morris. Bankside was Tortilla’s second store to open in 2008 and has seen a steady increase in trade, achieving an average of 9% LFL growth over the past five years. Morris says in a wellestablished site such as Bankside, it’s difficult to drum up new business. The backstage kitchen is equipped to help staff process an extra 150 orders per hour which should help Tortilla Bankside continue it’s LFL growth in 2018 and beyond. “By embracing the changes in the market, especially that on the high street, we can increase throughput without too much compromise,” says Morris. “As much as we tried to avoid it at the start, online delivery is here to stay and unfortunately for a lot of fast-casual brands it’s a case of adapt or die.”
TRENDS
Dawn Farms unveils ‘next level’ ingredients for British Sandwich Week Recent Dawn Farms’ research findings stress how having a unique product or concept can differentiate a food-to-go brand, making it the destination for consumers and adding value in terms of exclusiveness
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s the celebration of the ultimate food-to-go gets underway in British Sandwich Week, ingredients manufacturer Dawn Farms has been creating ‘next level’ foodto-go options in terms of flavour and succulence. The company, which again hosted the Midlands Heat of the British Sandwich and Food To Go Designer of the Year for the 2019 Sammies at its TMI Foods factory in Northampton earlier this year, recently commissioned qualitative research to probe the latest consumer motivations and buying habits with foodto-go. Part of Dawn Farms sandwich 20:20 project, this exclusive self-video research carried out in advance of Sandwich Week explored the integral role meat plays in the value for money perceptions consumers have of sandwiches, wraps and salads, revealing the importance of ‘generous, chunky fillings’ and flexible in-store meal deals. Findings also emphasised the influence trust and transparency can have in choosing a food-to-go destination. Dawn Farms is meeting this need with a comprehensive range of clean label products in which all ingredients are derived naturally. In an important insight for customers, the research findings also stressed how having a unique product or concept can differentiate a food-to-go brand from others, making it the destination for consumers and adding value in terms of exclusiveness. Ian Ritchie, Dawn Farms’ UK Sales Director, said: “Food-to-go is a competitive landscape with valueconscious consumers in the UK who arguably have never been more discerning about where and how they spend
their hard-earned cash. This creates a demand for innovative, eye catching and affordable concepts which draw people into store. “Based on the research we commissioned, we have responded with a range of sous vide cooked meats and plant-based protein options, in effect creating the new generation of “next level” food to go ingredients in terms of flavour, succulence and consumer appeal. One of the global macro trends guiding our new product development is Kind To Me – recognising consumer demand for clean label ‘kitchen cupboard’ ingredients, slow cooked by us with time, care and skill so that consumers can enjoy a better food experience. “It particularly resonates with the growing trend towards customised sandwiches, tacos and burrito bowls and the demand for distinctive flavour and spice. Our range includes for example slow-cooked pulled Bourbon beef, Mexican chicken, Pork Carnitas, black beans, and BBQ jackfruit,” he said. “Cooking sous-vide locks in natural flavours, retains the authentic texture
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without losing any of the natural juices and is tailored towards higher consumer food-to-go expectations.” Food safety, quality, sustainability and insight-led innovation are key value adding brand promises for Dawn Farms, Europe’s leading dedicated supplier of cooked and fermented ready-to-eat meat ingredients for the sandwich and food-togo industry, with sites across the UK and Ireland.
BREAKFAST LAUNCHES
‘Just oval’ poached egg launched FOLLOWING on from the success of its round poached egg, Just Egg Chilled Foods has added to its egg product collection with an oval, freerange version of this premium product - perfect for restaurants, hotels and all catering opportunities. The first British manufactured product of its kind, the new oval poached egg is made with free-range, British Lion eggs and prepared and packed to ensure optimum freshness and to preserve flavour, following the same remit as its round counterpart. Launched two years ago, the round poached egg has been picked up by ‘food to go’ breakfast caterers and cafes who appreciate how the shape and size of the egg complement a breakfast muffin or sandwich. Used by leading High Street names, the round egg has generated a keen following, thanks to the superior quality of the product and it’s easy to peel, the packaging is simple to remove and there’s a fast preparation time. The oval egg is expected to attract its own individual trade funnel, with a specific appeal to those caterers who will use it as a key ingredient for starters, mains, and salads. Thanks to the unique packaging, the eggs are less likely to get damaged when served and so will look, as well as taste, the very best. Managing director of Just Egg Chilled Foods, Pankaj Pancholi is delighted to introduce this product to a wider market: “When we first launched
our poached egg two years ago, our aim was to innovate and to produce no less than the very best in terms of taste, quality, freshness and presentation. “We only brought the product to market when we knew that we’d accomplished these goals and we researched and invested to drive that process, producing a poached egg that is the absolute ideal for toast, buns and muffins and is great served as part of a full English breakfast. “The oval poached egg is the fulfilment of a secondary ambition to produce a poached egg that will suit as an ingredient for chefs to consider when preparing salads, starters and
mains, hence the change in shape. It should satisfy the most discerning of diners.” As the leading manufacturer of hard boiled eggs and egg mayonnaise, Just Egg supplies to the UK’s leading supermarkets and retailers. The company has an unrivalled record for quality and currently offers a bespoke product service to include customer specified recipes, packaging and labelling which are produced to the highest standard. For further information on Just Egg Chilled Foods and its products, log on to www.justegg.co.uk or call 01162 742 822.
Tetley launches Super Tea Envelope Range TETLEY has recently launched its new Super Tea Envelope range, available now for the first time in foodservice in three flavours. This range offers fresh new blends that deliver added nutritional benefits, from reducing tiredness to supporting healthy immune systems. Blends include Super Fruits Boost which is flavoured with blueberry and raspberry and provides 33% of the recommended daily amount of essential vitamin B6, Super Green Tea Boost which also delivers
vitamin benefits along with a burst of strawberry and raspberry, and Super Green Tea Immune, a smooth green tea blend with mango and pineapple flavours, rich in vitamin C to support the immune system. Recent insight from Tetley’s 2018 Tea Report revealed the food to go sector is now worth 1/3 of all out of home spend. In addition, 29% of consumers are expecting to drink more green tea than they did a year ago to meet this demand. The new cup offers customers a
fast and hassle-free solution to deliver the great taste of Tetley Green Tea to consumers and is available in cases of 240 cups with each individual cup sealed for food safety, freshess and convenience. To ensure the cup is best suited to the on-the-go market, it features a double-walled functionality in order to keep the tea warm without the exterior of the cup getting too hot for holdin. This ensures there is no need for a traditional paper sleeve, minimalising waste.
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BREAKFAST
Adding some Scandi style to breakfasts and brunch More people are grabbing breakfast on the go – carried-out breakfasts grew 9.5% between 2017 and 2018 to 263 million occasions. Scandi thinbreads, flatbreads and open sandwiches are adding a new dimension
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ating out for breakfast and brunch continues to be one of the fastest growing meal occasions in the UK. Out-of-home breakfast sales rose by 4.6% between 2017 and 2018, according to Kantar Worldpanel. And more people now grab breakfast on the go too – carried-out breakfasts grew 9.5% between 2017 and 2018 to 263 million occasions. With this in mind, foodservice operators looking to create new and appealing breakfast and brunch menu ideas could do so by introducing Scandinavian breads as a key ingredient. “Breakfast or brunch wraps, sandwiches and rolls using Scandi thinbreads and flatbreads would be a great way to add something new and different to a breakfast or brunch menu,” said Jenny Jeppsson, Concept Manager at Swedish baker Polarbröd. “Rolls, sandwiches and wraps can be filled or topped with egg, bacon, cheese or salad for a tasty and easy-toprepare-and-serve breakfast or brunch item. Wraps and rolls are particularly convenient, as they can be eaten in or taken out – requiring nothing more than a serviette or paper wrapping to carry them in. Open sandwiches topped with egg and cheese are popular Swedish breakfast choices. Also try toasted or grilled Swedish flatbreads for a delicious breakfast product. “Breakfast and brunch are big eating out opportunities
in the UK now, and offering something different, such as Scandi-style breakfasts, can help outlets to stand out from the crowd.” Breakfast and brunch are highly ‘Instagrammable’ eating occasions. Millions of photos of eggs especially are being posted on the social media site. And with all-day breakfasts becoming popular, there are limitless opportunities to serve eyecatching breakfast dishes that will be popular with the Instagram generation. “Creating visually attractive items on a breakfast or brunch menu will help to harness that all-important social media promotion, as diners share their breakfast experiences with their followers online,” added Jenny Jeppsson. According to Mintel’s UK breakfasting report last year, younger generations are more likely to eat breakfast out of home, many doing so while on the go, and to eat a wider range of foods for breakfast. With the appetite for Scandinavian food in the UK growing, and with a young generation open to trying new ideas when it comes to food, now may well be a good time to introduce innovative Scandi dishes to breakfast and brunch menus. Millennial consumers, accounting for 23% of all breakfast consumers, are especially seeking health benefits at breakfast, according to Kantar.
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This fits perfectly with the Polarbröd brand, its vegan breads and its focus on sustainability. The company is at the forefront when it comes to sustainability work within the Swedish food industry and strives to encourage others to follow. Its goal is to be fully sustainable in 2022. The five-strong Polarbröd range of flatbreads and thinbreads available in the UK via frozen food distributor Central Foods are made using natural ingredients and without using preservatives and other unnecessary additives. “Polarbröd bread is frozen straight after baking in accordance with Northern Swedish traditions,” explained Jenny. “As a result of this traditional method, we can keep the freshness without using preservatives. It’s almost like we freeze time. Polarbröd
bread is as fresh when it is thawed as it is when it is first baked.” Ensure your Scandi-style breakfast menus feature vegan and vegetarian options, and promote on social media using relevant hashtags. “Breakfast has become a far bigger ‘eating out event’ in recent years, whether that’s for friends meeting at brunch on a Sunday, business associates getting together for a morning meeting, or family celebrating a special event,” added Jenny Jeppsson. “Menus have become far more adventurous too, including new and different ingredients, toppings and garnishes.” * Polarbröd breads are available to foodservice customers in the UK exclusively via Central Foods. Visit www.centralfoods.co.uk/ Brands/Polarbrod.aspx
Colour Me Delicious
Taste the North.
A colourful, compostable new packaging & labelling collection: Botanical Plus is made for brighter, bolder grab and go!
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First class food-to-go fresh ingredients family business loved since 1989 premium supplier
PolarbrÜd – the true original sprung from the pristine landscape of northern Sweden. A delicious tradition made with the finest of ingredients. A unique bread baked by five generations of dedicated artisans. Because practice bakes perfect. Available to foodservice customers in the UK exclusively via Central Foods.
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To advertise call Paul Steer on 01291 636342 May 2019 53
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BREAKFAST Novus Tea launches new nitro tea concept
Battery eggs Brexit warning THE British Egg Industry Council (BEIC) and Compassion in World Farming (CIWF) have warned that billions of eggs from battery cages could be back on the menu in the event of a no-deal Brexit, unless the UK Government acts to protect British consumers. Despite assurances across a number of agricultural sectors, the UK Government has so far refused to confirm tariffs will be put in place on foreign eggs and egg products, potentially opening the floodgates for the import of eggs produced in barren battery cages that were banned in the UK in 2012. BEIC Chairman, Andrew Joret said: “It would be a national disgrace
if the Government were to remove tariffs to allow eggs into this country which do not meet even the most basic of welfare standards. It is seven years since we banned barren battery cages in the UK and consumers would justifiably feel betrayed if this were to happen.” Joret also raised concerns over the questionable food safety record of many egg producing countries: “The BEIC keeps a global list of issues associated with eggs from other countries and we’ve almost lost count of the number we’ve seen which could put consumer safety at risk – everything from salmonella to Fipronil. We also need to ensure UK consumers are protected from this.”
NOVUS Tea’s Nitro cold brew tea concept claims to take all the taste and health benefits of premium leaf teas and infusions, combine them with the naturally sweet, sugar-free advantages of cold brewing, and add a Nitro-infusion to produce a chilled, ready-toserve drink. Novus Nitro will initially be available with two of Novus’s most popular and refreshing cold brew flavours - Persian Pomegranate and Egyptian Mint - with many more to follow. Allan Pirret, Sales Director of Novus Tea, is enthusiastic about the concept. “It’s really important for operators to have an innovative and healthy range of premium soft drinks aimed at adults as the market is growing fast. Cold brew tea meets these criteria and is proving incredibly popular at the moment.”
The full English is still the breakfast king out of home WHEN it comes to out of home breakfast occasions, the full English remains the most popular choice by some distance, says Nigel Parkes, Creative Foods’ Marketing Director. Muffins, both the sweet and toasted varieties, would also appear to be in the ascendancy. “However, whilst the full English remains king of the hill, many of the drivers seen elsewhere – such as heat, spice and vegan/vegetarian demands – are starting to establish a foothold on the breakfast menu. “ For example, we are seeing wide-ranging use of our House of Lords BBQ
sauce as an alternative to our more traditional sauces such as brown and ketchup at breakfast. And, for those really looking to turn the heat up, adding TABASCO Pepper Sauce to Eggs Benedict adds some real kick to a traditional breakfast dish. “Heat and spice are also evident on vegetarian breakfast menus. A prime example of this would be our smoked Cheddar & chilli sweetcorn fritters topped with pineapple, mango & black bean salsa, smashed avocado, free-range eggs, and drizzled with our Spiked Maple sauce.”
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NEW SALADS INCLUDE:
Cali-Style Salmon Salad Pret’s brown rice and red quinoa is mixed with mango, mint and chilli paired with smashed avocado and topped with edamame beans. Finished with golden roast salmon topped with a sprinkle of coconut chips. Asian-Style Veggie Box (Vegan) Cos lettuce topped with long-stem broccoli, sweet roasted mushrooms, black rice, edamame beans, pickled cabbage & carrot and sesame seeds. Served with a green dressing. Pret’s Greek Salad (Veggie) Combines tomatoes and red peppers with feta cheese, cucumber, black Kalamata olives, pickled onions and fresh dill. Served with a pot of feta and oregano dressing. Ham, Egg & Beets Salad (due to launch in shops this month) This classic English-inspired salad has lightly dressed potatoes, pulled ham, sweet peas, roasted baby beets and a hard-boiled egg. Served with a pot of feta and oregano dressing. Veggie Pret only: Bang Bang Broccoli Salad (Veggie) One of Pret’s favourite salads has been reimagined to make it suitable for veggies. Crunchy green broccoli and pickled cabbage & carrot taste great with roasted sesame mayonnaise. The salad is finished with Pret’s green dressing.
SALAD POTS Salmon & Smashed Avo Pot Smashed avocado topped with smoked salmon, diced mango, pickled cabbage & carrot and edamame beans. Finished with a sprinkle of mixed sesame seeds and served with a wedge of lime. Pret is also launching a new range of open sandwiches on its first gluten-free bread. Made from oat, teff, buckwheat and quinoa flours, with millet, red quinoa and sourdough, the multi-grain bread comes after nine months of development and 30 different recipes, the chain said.
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ret A Manger has launched a major change to its menu with a number of new salad, vegan and vegetarian items. Said to be the biggest menu shake-up in its history. the company is introducing 20 new recipes that reflect the UK’s changing consumer tastes. The 20 new products include salads, salad pots, vegan and meaty open sandwiches on Pret’s new Gluten-Free Bread, new desserts, two new vegan breakfast birchers, and a bircher smoothie. Avocado-based salads pots including a poke-inspired smoked salmon with edamame beans, diced mango, pickled cabbage and carrot on smashed avocado as well as one with chicken, smashed beetroots and a hard-boiled egg. There are also four new salad boxes. It’s also the first time the chain has sold sandwiches on gluten-free bread, made by its own chefs combining oat, teff, buckwheat and quinoa flours, with millet, red quinoa, sourdough and treacle.
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The soft, bread slices are being served as a range of open sandwiches with flavours including chicken caesar and smashed avo. The new items are replacing a number of lines from the existing range including chicken salad baguette and a number of other long-standing baguettes. Pret’s head of food development, Hannah Dolan, said: “We’re so excited to launch our colourful new spring menu, our biggest change in our history, which is a result of listening to what our customers want. “Our team of chefs have taken inspiration from all over the world for this new menu and have worked incredibly hard to perfect each and every ingredient. “Two-thirds of Pret products are now purchased outside of the lunchtime period, and we think these filling snacks and smaller meals will fit really well with our customers’ busy schedules.”
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SALADS
Salad is a summer food. Where have you been? if you start planning a salad by thinking ‘lettuce’, think again. Start with cheese instead and be amazed at how inventive you can be, says Ornua Salads. Lettuce, tomato. cucumber, right? Wrong! The limp offering that was once served as a side-dish or an unimaginative vegetarian option, is history. Today’s Millennials, the flexitarian generation, the growing number of vegetarians, and those of us who simply want a healthier diet and lifestyle, have adopted the salad as the answer to, well, everything. And that means we’ve also reinvented it to be as attractive as just about every other option on the menu. It seems if it grows in the ground, or on a tree, it should be in a salad. If we then choose to add meat or fish, that’s fine too. And then, of course, there’s the key ingredient that can add so many different flavours and textures to even the simplest of salad creations… cheese. That king of salads (or should that be ‘emperor’) the Caesar Salad, wouldn’t be worth its title without delicious shavings of fresh Parmesan. You can swap the chicken for shrimp, or oysters, or whatever else takes your fancy, but you part with the Parmesan at your peril! And that, as they say, is the tip of the iceberg (pun very much intended). A host of other salads depend just as
much on cheese for their place in our growing list of healthier favourites. SO, HOW TO GET CREATIVE? Well, first there’s the ‘national’ spin. A Greek salad oozes Mediterranean charm thanks to olives, red onion, tomatoes and peppers. But a Greek salad without Feta is Greek in name only. Then there’s a Mexican salad, fired up with jalapenos, guacamole and a spicy chilli cheese. In fact, this is a great game to play, because there’s nothing stopping any of us choosing a favourite cheese, and then building a ‘national’ salad dish around it. Gruyere will take you down the Alpine road of a salad befitting its Swiss heritage. A strong blue cheese, like Roquefort, should have you reaching for the French dressing. And Monterey Jack would be perfect starring in a Californian creation featuring some of those fabulous west coast grapes. In truth, as salad ingredients go, cheese is probably the most versatile of them all. And it’s not simply a matter of taste. Apart from adding some gloriously contrasting colours to the usual reds and greens, the format of cheese plays a role too.
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We’ve already touched on the importance of Parmesan shavings. But grated cheese, crumbles and ribbons, sprinkled over the top of a salad, always add visual as well as appetite appeal. And diced cheese adds a real sense of ‘substance’, when more ‘meaty’ ingredients are not included. In short, if you start planning a salad by thinking ‘lettuce’, think again. Start with cheese instead and be amazed at how inventive you can be. Salad pots anyone? For more information and ideas from Ornua Ingredients, email richard. thorpe@ornua.com
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To advertise call Paul Steer on 01291 636342 May 2019 59
NEW PRODUCTS NEW NELSON ‘ERGO’ PROVIDES A COMFORTABLE ALTERNATIVE TO UNDERCOUNTER DISHWASHERS POSITIONED somewhere between an undercounter dishwasher and a pass-through, the new Nelson Advantage Plus AD51 ‘Ergo’ has been ergonomically designed to avoid the need for the operator to bend. “Back problems are the most common occupational ailment in the catering workplace,” explains John Nelson, managing director of Nelson Dish & Glasswashers. “The Ergo provides an affordable solution for people who don’t need to invest in a passthrough but who want a comfortable means of loading and unloading a dishwasher.” The highly specified, energy and water efficient machine, has exactly the same key features as its undercounter equivalent including: • Thermos-acoustic insulation • Peristaltic pump controlled chemical dispense • Soft start for delicate items • Top and bottom wash and rinse arms • Integral water softener • Triple stage dynamic filter • Thermostop for controlling the rinse water temperature • Self-diagnosis system with fault warning • Stand by and self-clean functions • 7 wash programmes The Ergo lends itself to forming part of a dishwashing system with appropriate tabling and shelving – something usually only possible with a pass-through machine. It also features a useful base cupboard for storing baskets and chemicals. Tel: 0800 592 833 www.nelsonwash.co.uk
HIGH TECH SALES ROLE FOR SEASONINGS SPECIALIST LEADING seasonings supplier Unbar Rothon has unveiled a major organisational change designed to move product development closer to its customers. The company has elevated Ms. Dawn Hardy to the new position of head of technical development and sales, a move which enables the 100 years old company to further celebrate its centenary by improving its technical services to customers. Ms. Hardy, an Unbar Rothon employee for more than 25 years, is chair of the important Meat & Poultry Members Interest Group at Campden
BRI and is a past chair of the Food Additives Ingredients Association. “We have put all this knowledge and experience directly at the meeting point with our customers,” said Unbar Rothon director, Richard Rothon. “This will enable the development of innovative new solutions to solve problems and speed exciting new product ideas on to the market,” he added. Tel: 01277 632211. www.unbarrothon.co.uk
HERALD’S FOLDING CUTLERY ‘CLIKS’ WITH THE MARKET One year on from the launch of its Clik range, quality disposables supplier and manufacturer, Herald has reported unprecedented sales success, with this easy-to-use selection of folding cutlery now ranking among its top selling items. Herald also supplies meal pack solutions, containing plastic cutlery, napkins and condiments, and other wrapped cutlery which have likewise enjoyed a rise in sales in recent months. The supplier is now increasing the amount of warehouse space it allows for these items in order to meet demand. Managing director of Herald, Yogesh Patel comments: “We’re particularly delighted with the response to the Clik range. The products are extremely versatile and handy. They’re fully
recyclable and have been competitively priced so, all in all, it’s no surprise that they have become best sellers. We knew we had a good product and the level of demand has been especially high.” Clik products are available in black and white and are suitable for an array of foods, including fruits and salads. Tel: 0208 507 7900. www.heraldplastic.com
DTM PRINT LAUNCHES FX510E FOIL IMPRINTER DTM Print, international OEM and solution provider for speciality printing systems has launched the new FX510e Foil Imprinter for finishing and highlighting product labels. With the FX510e you can add brilliant shiny metallic or laminated highlights both to blank or already pre-printed labels, whether they have been produced by inkjet, laser, offset or flexo printing. The DTM FX510e Foil Imprinter is the perfect accessory to any desktop label printer. As the imprinting process is completely digital, virtually any design elements like borders, graphics, fonts and backgrounds can be printed. A fast and
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efficient one-colour personalisation for POS or POI applications is possible as well. The FX510e differs far more than in mere appearance from the previous model, the FX500e. Besides a new chassis the printer contains an internal multifunctional roll holder allowing the use of rolls with a core of up to 3”. http://dtm-print.eu
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Find out more at foodmatterslive.com New for 2019 ― UK Future Brands pavilion featuring the newest and most innovative UK brands ― Future of Retail trends live theatre ― more 1-2-1 meetings than ever before through Match
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LABELLING
We need an interlinking
allergen protocol What are the challenges presented by allergen labelling requirements and where is the debate likely to go next, particularly in light of the current consultation? Jamie Cartwright, partner at Charles Russell Speechlys, provided some fascinating insights at the recent MCA Food To Go Conference
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rom the perspective of industry, addressing and dealing with allergens goes through all aspects of the business. It involves issues of supply, food preparation, ordering, record keeping and incident management - and allergen protocols do not begin or end with menu information, signage or even labelling. As we know, public awareness of allergens is probably going to be higher and while a large part of that is largely attributable to recent tragic events (and an increase in awareness is a good thing) much more needs to be done to understand allergens, which
informs how we deal with them. The government’s current consultation is to amend allergen information provisions contained within domestic food information legislation for food pre-packed for domestic sale. Stepping back to look at where we are with the legislation as it stands, pre-packed food such as packets of crisps, chocolate and biscuits etc, requires ingredients and allergy labelling. But non pre-packed food and food prepared on the day, packed for direct sale, does not require allergen labelling - the information is required to be available with signposting, although not necessarily
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in writing. So, packed equals labelled, and fresh, made on the day, equals no label. The consultation itself relates to food pre-pack for direct sale, including packaged sandwiches and packaged meat pies. What is not included is food prepared and wrapped after the consumer has placed their order, for example a sandwich or burger. It also doesn’t include food that is preprepared but not pre-packed, such as a sandwich or burger made in the morning, displayed in anticipation of the lunchtime rush and subsequently wrapped when the consumer places their order.
LABELLING Further, the consultation and prospective legislation change doesn’t include food which is ordered over the phone or the internet, which represents such a big part of the industry. In terms of the potential policy arising from the consultation, there are four main options, the first of which is a promotion of best practice but no fundamental change to the law. Secondly, the mandating of ‘askthe-staff’ labels, with the supporting information to be provided in writing, as opposed to orally; thirdly, allergen labelling, and fourthly, full ingredient labelling including allergens. The consultation envisages the prospect of a combination of different options, with potentially different options for different sizes of businesses. A HYPOTHETICAL SANDWICH SHOP Pret, it’s fair to say, is the target of the consultation, but let’s take a look at how things could go by looking at a hypothetical sandwich shop, similar to Pret, which provides pre-packaged food selected from cabinets, and the ability to make up a sandwich at the counter, to understand where the legislation may go.
With potential changes in legislation and the mandating of labelling, you could have a scenario where allergy information is mandated on the label for the product available in the cabinet, but the same labelling information will not be mandated on a sandwich made for you at a counter. Information would be available to ask for, of course, but you could have two different requirements for what could ostensibly be the same item. THE QUESTION IS DOES THAT CREATE POTENTIAL FOR RISK? Let’s take the situation further, and the sandwich shop prepares a batch of sandwiches in advance, and wraps them ready to be sold, in advance of a potential customer rush, where ordinarily it would only do this when the customer comes in and places an order. Do they now need to be labelled under a potential legislation change to require labelling on pre-packed products. The answer has to be yes! Pre-wrapping moves a non-labelling requirement through to a labelling requirement. Is there a risk to the consumer in the expectation on that and equally, is there a risk to the business in terms of understanding the dividing line of time when a product moves from one thing to another?
The consultation to its credit, recognises a lot of these potential issues and sees some issues potentially with mandating labelling, including the risk of over-reliance on labelling, particularly where it may be subject to error, where there is a short time between preparation and sale. There’s also the issue of the potential for the increase of costs, which would be passed on to consumers and may stifle menu choice and availability as a matter of practicality for the business. There’s also the potential for risk of having too much information on the label with the effect of missing key information, particularly if we go down a continued path of nutritional labelling. The consultation also speculates on whether the requirement should only apply to certain businesses upwards in terms of size. Whilst the motive to avoid certain costs to businesses is admirable, what that may serve to do is to require the consumer to make a judgement call when entering a business, as to whether the business is of the requisite size to require labelling. It may be self-evident with some businesses, but not necessarily so.
www.sandwich.org.uk May 2019 63
LABELLING
None of this is to argue the case against labelling, nor for companies like Pret to adopt full labelling voluntarily. Fundamentally, it comes down to ensuring that consumers have the best information possible to make informed decisions on their purchases, and labelling can be very much part of that. Potentially, where we are going is a situation where we have labelling on some fresh products and not on others, and equally more concerning is the timing issue of when labelling becomes required in the process of sale and preparation.
AN INHERENT CHALLENGE There is an inherent challenge with considering whether to label some fresh products but not others: the bar is currently set at requiring information to be available for fresh produce. As part of that, questions can be invited and information can be sought. That bar represents the minimum standard. If it is raised with respect to certain parts of the fresh produce market, the consumer has to exercise a degree of judgement in considering his or her purchase as to whether
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the labelling is mandatory in those circumstances. If the consumers makes the wrong call in thinking the product ought be labelled when it is not, he or she will assume wrongly the absence of allergens – and there is plainly a risk. There is a question here of consumer trust and Michael Gove said in announcing the consultation that businesses do not need to wait for the law to change to do the right thing. We need to seek to improve and develop. But there is a concern that there isn’t a one-size-fits-all labelling solution and there may be inherent risk in well-intentioned legislation to impose mandatory requirements on part but not all, and the feasibility of that. In any event, from the perspective of industry, labelling and information about allergens is only the tip of the iceberg. It is but one part of what is and ought to be an interlinking allergen protocol the industry has in place. That wider protocol goes to issues of the prominence, clarity and accuracy of the information and notifications; training procedures and guidance for front of house and kitchen staff; food ordering systems and protocols including ordering procedures and record keeping; kitchen protocols,
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To advertise call Paul Steer on 01291 636342 May 2019 65
LABELLING audits and consideration given to the risk of cross contamination; incident response procedures including first aid training; and also supply chain management, over production, and also delivery, where applicable. GREATER EDUCATION We still need to have a greater understanding of allergens and their cause. There must be greater education for everyone, particularly around risk increases and the responses for where allergen reactions occur. This is not solely an issue that should fall solely on the shoulders of the industry. This isn’t to detract from everyone’s obligation, but there is a collective responsibility and I don’t think anyone will shy away from that. Finally, we know a very small allergen particle can cause a potentially fatal allergic reaction. We’ve recently seen a blog post from a business with a message saying that those with extreme allergies may wish to dine elsewhere! There’s been something of a backlash from some quarters against that. But I do have significant sympathy for the business and the message because it’s an issue we all face across the piece – how to guarantee something is a very difficult thing to do. But I do understand some of the reaction if the industry is seen as not working together as a collective to do what it can. It also becomes testament to the notion that the perceived failings of one will impact on us all .. and that’s where we are in the current environment. There is scope for the industry as a collective to engage in the narrative, particularly around the issues of cross-contamination, which is where I think things are going next in terms of the focus. Part of this is all about providing transparency on processes from supply to kitchen, to table or shelf, in order for customers to have that visibility, and this provides the trust. That’s something we’ve been doing a lot of with clients, undertaking those reviews and making sure that each step is clear and precise and followed through, because it isn’t solely an issue of labelling at the end. Jamie Cartwright was speaking at the recent MCA food to go conference. This is an edited version of his presentation.
Why labelling allergens in foodservice carries dangers for all: The BSA view In responding to the consultation on allergen labelling, The British Sandwich and Food to Go Association believes that labelling carries more risks in the foodservice environment than it resolves. In its response to the Government’s consultation, the Association says that there is too much risk from cross-contamination in small food preparation areas to be able to give consumers total assurance on allergens. Furthermore, by labelling specific allergens in a particular product, consumers may assume products are entirely safe when most businesses cannot give such guarantees. To further highlight the risks, the Association points to the daily product recalls from the manufacturing sector due to product mislabelling – and that’s from a highly systemised sector of the food industry. In foodservice, where food preparation areas are often cramped and where a wide range of different ingredients are being used, the risks of cross contamination are too high to be giving assurances. The Association also argues that although there are currently 14 prescribed allergens, reality is that there are more than this and the issue of allergic reactions is becoming an increasing concern as more and more young people seem to be suffering from these problems. Furthermore, some consumers have other dietary reasons why they do not want to eat a particular ingredient. Recognising that it would be impossible for most foodservice businesses to fully label each product, the Association believes that the safest and best solution is for businesses to provide a full list of ingredients for each product and to make this information available to consumers in writing. This could be done on a recipe sheet which could be handed over by staff on request or on a tablet or similar device in store. Such a sheet could also highlight all the allergens used within the business.
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Jim Winship
In its response, the Association also recognises that the current system of relying on staff to provide allergen information verbally carries risks and suggests that written information is better as consumers can make their own decisions based on their particular needs. Where businesses also have to substitute ingredients, it is relatively straightforward to change a recipe sheet, particularly with some of the new software systems coming onto the market. While focusing its response on the risks involved in labelling, the Association also highlights the logistical and cost issues for businesses in labelling which it says could tip the balance for some in terms of their commercial viability. It also argues that the size of business is irrelevant as the critical factor is the ability to safely manage ingredients within the facilities available. While a business may operate under a major brand name, this does not mean that it does not have cramped food preparation areas on individual sties. The Association has produced a statement setting out its position in full which is available on its website – www.sandwich.org.uk Jim Winship is Director of the British Sandwich & Food To Go Association
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To advertise call Paul Steer on 01291 636342 May 2019 67
SUSTAINABILITY
Sustainable food to go How can food to go operators respond to consumer demand for more sustainable practices, including reducing single-use plastics and meat use? Andrew Stephen, the Sustainable Restaurant Association’s chief executive, has some of the answers
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’ve been helping business take action on climate change for 15 years and I’m tremendously excited about the current alignment of the stars: there’s never been a better moment for businesses to seize momentum and create positive change. Whether that’s investment, new technology, staff, customers - the alignment is there. Your job is to recognise it. In the last year we’ve had IPCC telling us that limiting global warming to 1.5 degrees is something we should aim at and we’ve got 12 years to do it; we’ve had the realisation that half the carbon in the air has been created in the last 25 years, and that’s on our watch. We’ve had things like EAT-Lancet which recognises the scale of the shift in diets we need to achieve now; we’ve had Blue Planet and the resulting moral panic and the rush of retrospective action on single-use plastic. Deforestation is likely to be the big moral panic of 2019 by the way. FOODSERVICE BUSINESSES We’ve spent the last eight years trying to figure out what it’s going to mean for foodservice businesses. Other than political intervention, our food choices are our greatest area for agency, and that’s a mega-trend. In terms of trying to best direct the intervention necessary, it’s important to think about the idea of having a ‘restorative’ foodservice business. It’s very easy to ape and appropriate the language of sustainability and put a vegan dish on the menu that’s not a
big seller and say you’re moving in a plant-based direction. But ultimately what we’re aiming at is a restorative foodservice business which when it opens its doors in the morning, leaves land and people in the value chain in a better place than before it opened its doors. It’s a lofty ambition and a long way to go, but it’s reality and it’s where we need to be aiming at. THREE KEY AREAS There are three key areas where we can take action this year: The first is food waste. We are wasting about a third of food globally. Hospitality does poorly in this area and we have an immediate requirement to find ways to reduce food waste by 25%. We have the Courtauld Commitment and they are there waiting for you to set a 25% reduction in your food business. Do it this year, it’s a really good time to start. Something that’s new is the UK Food Waste Roadmap. Some of the historic Courtauld engagement with the sector has been through voluntary agreements you have to pay for, and I know they can be quite difficult to ‘land’ internally. This is completely free to take part in and sign up to and is an adjusted way of avoiding the economic hurdle.
‘Other than political intervention, our food choices are our greatest area for agency’
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There are no excuses any more and there is a lot of upside in terms of the practical and operational support on the target setting for food waste. DEFRA has also announced they are going to make food waste reporting a statutory requirement within the next 18 months and they have confirmed they will using the same methodology as the UK Food Waste Roadmap.
SUSTAINABILITY
The second area and the one in which we’ve got the furthest to go in being restorative is in meat reduction. MCA’s Menu Tracker shows there has been a 237% increase in vegan and vegetarian dishes on menus, which is really positive. But it sits within a paradigm of offering choice and not dictating and while that’s really understandable in a competitive market, it’s really interesting
to see hospitality, foodservice and food to go lagging even behind retail in terms of the shift in this space and perhaps under-servicing a demand that’s there. There’s also something called Cool Food Pledge that World Resources Institute have released, which is again a voluntary agreement to reduce the carbon footprint of your menus by 25% by 2025 – it used to be 2020, but it started to get a bit close!
That’s a really interesting programme: it doesn’t tell you to take meat off your menu, it tells you to reduce the carbon footprint of your menu. Wherever you are within that value chain, you need to be able to provide credible information. The third area in terms of restorative is around recycling. Single-use was the buzz word of 2018, but the stat. of the year by the Royal Statistical Society was that 90.5% of all the plastic ever made hasn’t been recycled. If 2018 was a year of massive awareness, 2019 needs to be a year of concerted action in the sector. There’s something called the UK Plastics Pact, which is run by WRAP and Ellen MacArthur, and it gives fantastically detailed resources about what are the problematic and unnecessary single-use plastics that we transition away from, and also how we swop polymers out - these are conversations you need to be having with your supply chain and waste contractor. There is a tremendous amount of progress being made in the sector but there are some structural gaps in the way that businesses are approaching these issues. Boards are not including these as KPI’s and new product development teams lack the skills and time to understand the whole 360 degree impact of their innovation. It doesn’t have to be dull! Hugh Fernley-Whittingstone said Greggs’ vegan sausage roll was the food event of the year. Then with KFC’s new fries, they uplifted and paid for the promotion of negative tweets on Twitter about their old fries, in order to launch their new ones, which have skin on and use the whole potato. My point is that we need to set the right compass on our innovation. One of the ways in which we try to help is our campaign for a One Planet Plate in which we encourage chefs to work out what their most sustainable product on the menu. It’s about understanding the environmental and social impact of the most sustainable product on the menu and engaging in a conversation with your customers about it. We invite you to join that conversation. Andrew Stephen, the Sustainable Restaurant Association’s chief executive, was speaking at the recent MCA Food To Go conference. This is an edited version of his presentation.
www.sandwich.org.uk May 2019 69
ADVICE
Save money on your International Business Money Transfers With a great deal of uncertainty still surrounding what exactly will happen once the UK leaves the EU, it’s understandable that small growing businesses are concerned about what the future holds. Here are some steps you can take in order to help prepare for Brexit
A
s we are currently a member of the European Union we benefit from the free trade arrangements that have been in place since the formation of the European Union. Products currently move freely across the borders between the UK and other EU Member States, with no tariffs applying. However, where EU laws can be transposed into the UK’s order books post-Brexit, these trade agreements cannot. It is essential that you dedicate time to research potential regulatory changes that could affect your business or employees. There are a range of different scenarios that could come to pass once the UK leaves the EU and being well aware of these possible changes will enable you to plan ahead and consider practical solutions. For businesses in the food and drink industry that import and export across the EU, it’s essential to research how the new regulations will affect this process, such as changes to tariffs, border controls and a possible delay in importing goods, which could result in a limited stock supply.
trade routes, as they may become more affordable once border controls kick in. You may choose to increase the amount of stock you hold in the UK – particularly if your company heavily relies on goods being imported from the EU. This will enable your business operations to continue after Brexit - giving you more time to make alternative plans. Looking into which products you could source from within the UK could help minimise disruption to your imports and exports. If sourcing locally is not an option, focus on strengthening your relationships with existing suppliers to help you negotiate strong trading terms for the future; whilst some companies may be able to replace their EU suppliers with others, this will not be possible for all. Companies operating in the importing and exporting industry outsource all or a large portion of their production overseas. As a result, their profits are greatly influenced by the financial markets.
AUDIT YOUR SUPPLY CHAIN The introduction of new border regulations may cause delays to food products entering the UK, resulting in goods taking longer to reach their destinations. This could be critical to the functionality of your business, therefore it’s crucial that you have a contingency plan set in place. If your company does not have the capacity to receive goods early and store them, it would be worth looking at alternative
70 May 2019 SANDWICH & FOOD TO GO NEWS
REVIEW YOUR WORKFORCE Since the UK voted to leave the EU in 2016, some companies have seen an increase with their European staff leaving to return to their countries of origin. This is due to uncertainty surrounding their future immigration rights and employment status. Additionally, as concerns of a no-deal Brexit increase, the value of the pound is set to drop further; invalidating the advantage of EU nationals earning in the UK. All companies should carry out an audit on the immigration status of their workers. This will help you identify who may be effected by any new immigration controls and in turn, which of those workers would be eligible to apply for settled status. For more information on how your company can prepare for Brexit, refer to the Prepare your business for the UK leaving the EU tool on GOV.UK. In addition to this, HMRC has published over 100 pages of cross-government guidance for companies on procedures at the border in a no deal scenario. Here at RationalFX we tailor our currency exchange solutions to the specific requirements of your business, whilst enabling you to make your overseas payments cost-effectively. Our range of business products can help reduce the financial risk that your company could be exposed to during Brexit. For more information on how we can help you manage your international payments with RationalFX please email jack.murphy@rationalfx.com or call 02072208181.
the
Grumpy
Pigs Crispy bacon - grilled streaky - crispy bits
some of our display stands for cafes and bakeries
Eat happy - Eat grumpy
Call 0800 688 9085
For more Info please contact 01992 307627 Sales@foodconnextions.com www.crispybacon.co.uk
or visit us at www.dwdisplay.co.uk
WWW.crispybacon.CO.UK
Make a meal of it
With Herald’s disposable cutlery range From a selection of folding cutlery to wrapped sets, with condiments included, Herald has something for everyone. Ready to use with a selection of salads and ready made dishes, Herald’s Clik products are available in black and white and include easyfold spoons and forks while it’s wrapped range includes salt and pepper sachets. No surprises, then, that these competitively priced, premium items are popular with sandwich and food to go operators across the UK.
For further information Tel: 0208 507 7900 sales@heraldplastic.com www.heraldplastic.com
To advertise call Paul Steer on 01291 636342 May 2019 71
PACKAGING
Colpac retains BRC’s coveted AA status
User-friendly reclosability RE:CLOSE from Essentra Tapes is said to be leading the way in adding user-friendly reclosability to bagged snacks on-shelf across Europe, helping delivering portion control and maintain freshness, as well as proving the ideal means to deliver on-pack promotions and campaigns. Durable enough to withstand resealing and reclosing up to 10 times, it meets the demand for consumer choice in providing portion control functionality to multi-serving packs as it allows consumers to keep the snacks or food product in the original pack between each use, says the company. The wide resealable tape incorporates an easy-touse finger lift area that runs along both sides of its length, making it simple to lift away from the pack. Once opened, a pack can be resealed using the Tape, securing the contents and helping to ensure their freshness. Ian Beresford, Head of Marketing and Development at Essentra Tapes, notes: “Our Re:Close Tape allows brands to bring together portion choice with the consumer convenience of reclosing the original pack, whilst simultaneously providing the opportunity to easily integrate highly effective and eye-catching promotions or campaigns within their pack designs.”
COLPAC has retained its coveted AA rating in a recent BRC packaging audit – achieving its best audit results to date. The BRC Global Standard for Packaging & Packaging materials certification is viewed as a global benchmark of quality, safety and legality for food packaging. Significantly, at its recent annual re-certification two day audit, Colpac received no non-conformances, down from three last year, and retained its AA grade - the highest BRC grade achievable for the third year running. “To achieve an AA rating, the best possible position for a planned audit, with no non-conformances is an
outstanding achievement,” comments Managing Director, Neil Goldman. “Recognition is most definitely due to everyone involved, as this result could not have been achieved without their hard work and efforts. It demonstrates the due diligence and compliance to safety regulations that we apply to every one of our manufacturing processes. “Looking forward, the aim is to maintain this grade to foster continuous improvement and to continue to be able to offer existing and potential customers all the necessary assurances, and demonstrable compliance with food safety management systems.”
Tri-Star launches recyclable Spartan pot TRI-STAR Packaging has added to its stackable pot range with a new environmentally-friendly, 100% recyclable Spartan pot. They are made from 85% premium high-clarity, UK-sourced recycled PET (rPET) and lighter in weight than other options, with a lower carbon footprint and manufactured using renewable energy at a facility less than 70 miles from Tri-Star’s main hub at Enfield. The new product is heat-sealable and available with different lidding options, which can eliminate leakage, promote longer shelf-life and reduce expensive waste. Spartan is also ideal for branding or marketing
72 May 2019 SANDWICH & FOOD TO GO NEWS
promotions, subject to volume. The sizes of the two pots are 290ml and 410ml, available with a spork fitment lid and a plain lid for dips, tasters and dressings. MD Kevin Curran says: “Spartan is our new hero for sustainable product ranges and is the latest and best example of our commitment to develop responsible, environmentfriendly food-to-go packaging to date. “It delivers on our promise to sell the best and most appropriate packaging for the fast-growing foodto-go market, while making a positive and measurable contribution to our customer’s essential environmentally sustainable journey.”
www.tastesensationltd.com
M A R T I N M AT H E W & C O
Committed to sourcing only the best ingredient, to create the finest blends. Free postage and packing. Samples available on request.
M A R T I N M AT H E W SANDWICH FILLINGS Martin Mathew & Co Ltd, home of the Riverdene brand of canned foods, is a leading Importer and Distributor in the UK. We supply a range of sandwhich fillings including sweetcorn, tuna, corned beef, jalapenos, sundried tomatoes and a range of jams and peanut butters.
Tel: 01992 641641 Email: sales@martinmathew.co.uk www.martinmathew.co.uk
To advertise call Paul Steer on 01291 636342 May 2019 73
TECHNOLOGY
Adelie Foods’ digital ordering transformation Gravitywell was asked to design and develop a replacement ordering platform for all of Adelie Food’s customer types. They now have a much faster and more automated ordering process, with user error greatly reduced, says Hugo Walker, Marketing & Digital Content Manager
A
s consumers become more accustomed to a world of one-touch, smart online retail which moves ever faster towards mobile apps and home tech, smaller B2B customers continue to be overlooked when it comes to eCommerce. So why is this the case for food to go suppliers? Sure, large customers use EDI processes, but why can’t smaller chains and independents access your products as simply as they would a bestseller on Amazon? Why are they still having to order by phone or
even fax machine? Retro is cool… but not in this case. Amazon leads the world in terms of process efficiency through automation and hundreds of User eXperience improvements for the customer. There’s no reason why our industry can’t learn from these and look at ways of applying them to our own systems. Reasons for not offering (at least) a simple eCommerce channel are often that food to go suppliers have complicated products, pricing or business processes. Perhaps Sale or Return is being rolled out
or they have an outdated ERP system that’s difficult to integrate. But not offering your customers the same experience they enjoy with consumer eCommerce is gradually making it harder for them to get your stock on their shelves. The potential benefits from improving the experience for your customers are dramatic. Clearly we can lower customer service costs if orders can be created and managed entirely online. But in addition, customers are much happier if they can perform tasks like request invoices, get
updates on delivery and create standing orders when it’s at their own convenience and even on their mobile device. It’s not just about the customer’s experience; we can apply the same thinking to streamline your customer service team’s workflow. By providing the team with better tools we can reduce mistakes, deal with issues much faster and strengthen the relationship with the customer. Until Adelie Foods spoke to Gravitywell, the FTG supplier was still taking thousands of orders every day
March 2019 SANDWICH & FOOD TO GO NEWS 74 May 2019 SANDWICH & FOOD TO GO NEWS
Tudo
r ine e. o l ite ach ssib s On om M s po o tion r ow stra h S on m De
Looking for Inspiration - let Tudor Inspire you! Tudor proudly launches the new Tudor Inspire Plus fully automatic Coffee machine which produces the highest quality Cappuccinos, Lattes and Espressos at the simple touch of a button. • Also available in Silver (£95.00 + VAT premium) or just £0.12 + VAT per day (over 3 years subject to status) • Features a Large Colour Screen for Drink images • Makes two Milk Drinks simultaneously • Large Coffee Bean Hopper (1 Kilo) • Bespoke Milk Chiller Unit with Digital Thermostat
Available fully Installed complete with 1 year Parts and On-Site Labour warranty for the amazing prices below: Tudor Inspire Plus and Milk Chiller Unit with Digital Thermostat (Non Plumbed) is £2,600.00 or just £3.15 + VAT per day (over 3 years subject to status) Tudor Inspire Plus and Milk Chiller Unit with Digital Thermostat (Plumbed version with Brita Water Filter) is £2,850.00 + VAT or just £3.39 + VAT per day (over 3 years subject to status) £250.00 Cash Back for customer loyalty offer If you proceed with the above offer, you have the opportunity to claim £250.00 back Twelve Months after you purchased or Leased this equipment if our Coffee Beans, Hot Chocolate and Tea products are purchased exclusively from Tudor Tea and Coffee Ltd (annual net spend of £ 1,200 per year, per machine and all product stock has been fully paid up***).
• Available in Non Plumbed Format (6 Litre Tank option) or Plumbed (fitted with Brita Water Treatment unit) • Cup Clearance of 165mm to accommodate 12 fl oz Take Away Cups • Fully Programmable Button options • Programmable Switch on and off times • Large Coffee Cakes & Waste Water container therein • Compact Dimensions of just 523 mm wide x 511 mm deep and 582mm high • Guide line of up to 100 Cups per day (5 day a week basis) • Cost per Cup to produce an 8 oz Cup of Coffee is between 7p to 10p each
Learn more about the Tudor range of products visit
www.tudorcoffee.co.uk
Tudor Tea & Coffee, U31-35 Thurrock Commerical Centre, Purfleet Industrial Estate, Aveley, Essex RM15 4YD
Sales: +44 (0)1708 866 966 Email: sales@tudorcoffee.co.uk
COFFEE MACHINES • COFFEE ROASTING • TEA BLENDING • TAKE-AWAY CUPS • ANCILLARIES
Tudor_InspirePlus_A4_Advert_6470.indd 2
20/07/2018 11:01
TECHNOLOGY via fax machine and through its call centres. We were asked to design and develop a replacement ordering platform for all of Adelie’s customer types, providing them with an elegant and intuitive interface to order products, set up standing orders and perform numerous self-service tasks. The launch of the new system is just the first step in a digital transformation for the company that is already providing huge cost savings and returns. Adelie’s customers now have a much faster and more automated ordering process, with user error greatly reduced. Plus, self-service means they can manage their orders at a convenient time from any device. All of this adds up to improved relationships with customers, and yet greatly reduced customer service costs. The platform built for Adelie is proof that B2B customers needn’t be overlooked — or even ignored — any longer. Consumers are already riding a new wave of technology convenience in their day-to-day life, so don’t let your B2B customers miss the swell. Here are 6 important aspects to consider when planning a B2B eCommerce site: 1. THE CUSTOMER IS TIME-POOR They’ll love you for making things simpler to manage, and therefore order more. Some key points: - A successful eCommerce site should be entirely self-serve. Having to call customer services defeats the purpose! - Transparency and Flexibility. High volume customers need visibility of exactly what they’re getting and when they’re getting it, so it should be possible to easily amend existing orders without reaching for the phone.
- Set and forget. Allow the website to do all the hard work around standing orders - cutoff calculations, bank holidays etc. On the other side, this provides rich forecasting data without sacrificing flexibility. - Delivery sites, cut-offs and lead times. Yes, they can be different per-store, per-despatch site, per-price code and more. This shouldn’t be a challenge for the site or the customer - you know who’s logged in, and which site(s) they’re ordering for. The rest should be automatic and handled by the site and your ERP system working together. - Invoicing and crediting needn’t be complex. The site should complement your contractual processes, pulling financial info from, and pushing orders and requests for credit to, your ERP system in the background. 2. CUSTOMER SERVICES SHOULD BE A SUPPORT FUNCTION, NOT SALES Moving away from phone and fax orders should dramatically reduce the requirement for customer service and telesales resource. Furthermore, the staff can be reassigned to support your growing eCommerce channel. The system itself could be responsible for notifying everyone affected automatically when there are, for example, order or financial issues, allowing
76 May 2019 SANDWICH & FOOD TO GO NEWS
your CS team to be proactive rather than constantly reactive. 3. NOBODY NEEDS TO UNDERSTAND YOUR ERP SYSTEM As long as it has APIs for other systems to talk to it - and even if not, it’s often possible to create them - it can happily burble away in the background running everything as it’s supposed to, while your slick eCommerce site feeds orders directly into it and pulls important information from it. By separating out the actual ‘application’ (website or mobile) from the machine interfaces, a single product can be made to work with different ERP systems and data structures. The information available is essentially the same, though communicated in a slightly different way - it just needs a bit of translation. This eventually leads to a future where the interface that customers use to order different products from different suppliers is one and the same. This can only be beneficial. 4. …OR ALL OF YOUR PROCESSES/ TERMINOLOGY EITHER You don’t need to create complex user interfaces to match your exact processes, or separate screens to manage your TLAs and BLTs. Instead, consider a simple, universal interface and then summarising things in plain English. For example, standing orders: Use
a calendar UI accompanied with a simple explanation: “Your standing order will be delivered every Monday and Wednesday until the end of the year, excluding bank holidays.” 5. A GOOD EXPERIENCE DRIVES LOYALTY If it’s fit for purpose your customers will understand the value, even when struggling with early teething or technical issues. In Adelie’s case, early trial customers pleaded for access again despite knowing it was only a prototype at the time. A busy customer running a chain of small stores simply doesn’t have the headspace to learn a new piece of software for each of their different suppliers. So - leave it out, and make your website just like everyone else’s. Your customers will thank you. 6. ANYWHERE, ANY TIME, ANY DEVICE A good eCommerce site should adapt to customer needs. Why would someone access the site from a mobile phone when they normally use a computer? Probably because they’re just trying to quickly add something to an order that they forgot, or check what time a delivery is expected. Examine use cases and user journeys relevant to each. IN CONCLUSION… Getting an eCommerce channel open and functioning effectively doesn’t have to rely oncutting-edge ERP systems or huge marketing budgets. The more you can tailor functionalityto your own business while remaining a proven and very familiar experience for your customers, the better it will do for you. In return, you’ll get more customers, more orders, increase both up- and downstream efficiencies saving cash across the entire business and ultimately drive growth.
NEW MEMBER production line at our Norwich site. The increase in capacity allows us to keep up with growing demand from food manufacturers for our British produced pasta.
PASTA FOODS
W
ith over 60 years’ experience, Pasta Foods are the UK’s leading manufacturer and supplier of dry Pasta & Semolina into the Food Manufacturing market. Pasta Foods is a vertically integrated business, with our own Semolina Mill in Great Yarmouth and Pasta Factory in Norwich
We currently produce a wide range of pasta shapes designed specifically for the food to go, ready meal and manufacturing market Our focus is on quality and we only use 100% Durum Wheat in all our products. Our products are egg free, suitable for vegans, kosher and halal approved and our factory is Grade A BRC accredited Located in the UK means we are at close proximity to all our customers and with our large on site warehouse we hold plenty of stock so our customers never run out. Recent developments have seen us invest £4m in a second high speed
Pasta Foods Forest Way, Norwich NR5 0JH Contact: Stuart Mills Tel: 01493 416200 stuart.mills@pastafoods.com www.pastafoods.com
WE SPECIALISE IN
Mediterranean Cheeses Italy
Cyprus
HALLOUMI
GRANA PADANO MOZZARELLA GORGONZOLA
Greece FETA
& many more!
AVAILABLE IN DIFFERENT FORMATS FOR SANDWICH FILLINGS T +44 (0) 1666 890 500 @FUTURAFOODS INFO@FUTURA-FOODS.COM WWW.FUTURA-FOODS.COM
To advertise call Paul Steer on 01291 636342 March 2019 77
NEWS
Health trends play a key role in sandwich sales Caterers looking to drive sandwich sales should keep an eye on the increasing emphasis placed on sugar intake and health and fitness by consumers, including high protein diets, which has led to a heightened interest in sandwiches that still deliver on flavour and quality, for fewer calories, says Dairygold Food Ingredients
O
ne of the UK’s largest and most progressive suppliers of cheese and dairy-based ingredients to the food manufacturing and foodservice sectors, Dairygold supplies a range of products that enable foodservice operators to keep their sandwich offering fresh and on trend. Sandwiches remain a lunchtime staple and the types of bread that people are looking for are changing - consumers are increasingly looking for lighter options but don’t want to forgo the carbohydrates of bread altogether and as a result wraps are also seeing growth. Cheese has always proven to be a popular sandwich ingredient, but consumers are increasingly on the lookout for new flavours and formats; something visually different to choose from. In order to consistently deliver on taste, quality and value, DFI closely monitors trends and continually updates its product offering, allowing foodservice operators to meet consumer needs. Whilst cheese remains a key ingredient, it’s important that manufacturers acknowledge trends towards healthy alternatives, and cater to this shift by offering low fat varieties that provide a protein hit and in turn, appeal to those trying to lead a healthier lifestyle,” says Svitlana Binns, Head of CRM.
It offers a wide range of cheeses to cater to different consumer needs, including Cottage Cheese, Reduced Fat Soft Cheese, Low Fat Cheddars and 3% Liquid Cheese. “Free-from is a category that means big business for manufacturers and retailers alike, with an increasing number of people now developing an intolerance to elements like lactose and gluten, and a rise in consumers opting for ‘flexitarian’ diets, in order to boost their wellbeing and care for the planet,” continues Svitlana. DFI’s Goats Cheese (Hard and Soft) products are perfectly suited for this, and some formats of Goats Cheese are also lactose-free – for those with special dietary requirements. The company also offers Mature and Extra Mature Cheddars, and as a general rule, cheeses aged over 12 months only contain trace amounts of lactose. Unpasteurised cheeses also tend to have a lower lactose content, meaning they are well tolerated by those with a lactose-free diet. “This year, it’s thought that record numbers of consumers took part in ‘Veganuary’, signalling a significant shift in dietary habits and, combined with an increase in the flexitarian movement, has
78 May 2019 SANDWICH & FOOD TO GO NEWS
driven the rise in demand for vegan and vegetarian dairy alternatives,” Svitlana adds. DFI now offers a Vegan Cheese, available in block and sliced formats, which is a tasty alternative and is popular with those consumers who are reducing their meat intake or looking to cut out animal products altogether. Cheese is a great meat substitute, as it’s protein rich, and therefore is often used as a vegetarian option alongside traditional burger and sandwich offerings. The company is continually working with suppliers to meet consumer trends and tap into product development opportunities, always innovating and, in turn, helping to drive sales. Last year, it completed its biggest market research project of recent years, introducing a new range of added value cheeses that deliver on flavour, quality and variety, and which reflect the company’s continued commitment to innovation. The Added Value Cheese Project enables DFI to offer its customers a range of new products based on market and consumer trends and, in turn, ensures customers can sustain growth by keeping up to date with the latest flavour trends.
JOINT TECHNICAL FORUM
Join us for the Joint Technical Group Forum Taking place Wednesday 19th June at the Meeting Rooms 7/8, The Stanley Building, 7 Pancras Square, London, N1C 4AG Hosted By: Data Therapy Join us for the Joint Technical Group Forum on Wednesday 19th June where we will tackle some of the technical issues that continue to challenge the food industry. From food safety to waste, we will be calling on some of the industry’s key figures to present their positioning and to open discussions as to how we can work together as an industry united by the same technical issues. We are delighted to be hosted by Data Therapy, the company behind the market leading hospitality platform Platopus Retail who have been
supplying sandwich and food to go retailers with software solutions and ecommerce systems for 18 years. They will be sharing with us how their data systems link to customer facing platforms. OZO Innovations will be sharing best practice in the hygiene process to cut carbon and reduce cost by replacing chemicals and Raynors Foods will be presenting how they have improved quality and food safety through hydroponic farming. We are also delighted that we will have the Met office showing how they work with the UK’s leading retailers to forecast demand and reduce food wastage.
Agenda 10.30:
Registration/Coffee
11.00:
Welcome by BSA Director Jim Winship and host Data Therapy
11.10:
Data Therapy (Platopus) - Linking customer facing platforms to back of house data systems to streamline and deliver accurate information. A finalist in this year’s British Sandwich Industry Awards, this technology appealed to the judges as offering solutions both for small and larger businesses.
11.40:
OZO Innovations - Replacing traditional chemicals and hot water from the hygiene process to cut carbon by 89% and substantially reduce costs. Another finalist in this year’s Awards, OZO Innovation appealed to the judges for the sustainability of the approach and its potential to significantly reduce energy, water and time involved in hygiene management.
12.10:
Raynor Foods - How Raynor’s have have improved quality and food safety as well as sustainability through hydroponic farming. Another finalist in this year’s BSA Awards, this project involved developing an on-site farm for supplying salads and herbs for Raynor’s sandwich factory - taking local sourcing to a new level. Presentation by Tom Hollands, Innovation and Technical Director, Raynor Foods
12.40:
BSA Update - BSA Director Jim Winship
13.00:
Lunch
13.45:
The Weather Factor - How weather prediction can help sandwich and FTG businesses better anticipate demand and reduce food wastage. Presentation by Malcolm Lee, The Met Office
The meeting will finish at approximately 3pm. Lunch will be provided – please contact sandra@papa.org.uk if you have any particular dietary requirements. TO BOOK Attendance is FREE for BSA members. There is a charge of £75 + VAT for non-members. To register your attendance, please email your name and contact details to Sandra@sandwich.org.uk - Tel: 01291 636342
BSA Product Index ADVISORY & CONSULTANCY SERVICES Bespoke Software Datatherapy Ltd. Business Systems Datatherapy Ltd. 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 BAKERY PRODUCTS Doughnuts Moy Park Ltd. Morning Goods New York Bakery Tortilla & Wraps Food Attraction Ltd. Freshfayre Mission Foods BREAD & ROLLS Fresh Jacksons Bakery Speciality Food Attraction Ltd. New York Bakery Jacksons Bakery Mission Foods Bread Making Ingredients Beacon Foods Caterers Choice Ltd. Harvey & Brockless BUTTER & SPREADS Butter Freshfayre Southover Food Company Ltd. Spreads Freshfayre Fromageries Bel Harvey & Brockless Spreads (olive) Freshfayre Leathams CHEESE & DAIRY PRODUCTS Cheese Extons Foods FJ Need (Foods) Ltd. Freshfayre Futura Foods UK Ltd. Harvey & Brockless Leathams Norseland Ltd. Southover Food Company Ltd. The FoodFellas Yoghurt FJ Need (Foods) Ltd. Freshfayre Futura Foods UK Ltd. Sour Cream Freshfayre
CHUTNEYS & RELISHES
DRINKS
Chutneys Beacon Foods Freshfayre Leathams Southover Food Company Ltd. The English Provender Co The Ingredients Factory Zafron Foods Ltd.
Juices Caterers Choice Freshfayre Leathams Southover Food Company Ltd.
Relishes Beacon Foods Blenders Freshfayre Harvey & Brockless Leathams Southover Food Company Ltd The English Provender Co The Ingredients Factory Zafron Foods Ltd. Pickles Freshfayre Leathams Southover Food Company Ltd The English Provender Co The Ingredients Factory Salsa Beacon Foods Blenders Freshfayre Zafron Foods Ltd. DRESSINGS, SAUCES AND MAYONNAISE Dips Beacon Foods Blenders Freshfayre Fresh-Pak Chilled Foods Pauwels UK The English Provender Co 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 Zafron Foods Ltd. Sauces & Ketchups Beacon Foods Blenders Caterers Choice Freshfayre Pauwels UK Piquant Southover Food Company Ltd. The English Provender Co The Ingredients Factory Zafron Foods Ltd.
80 May 2019 SANDWICH & FOOD TO GO NEWS
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 a trading division of The Marmon Group Ltd. FISH PRODUCTS Crayfish Freshfayre Royal Greenland Ltd. Prawns Freshfayre H Smith Food Group plc Royal Greenland Ltd. Southover Food Company Ltd. Vestey Foods UK Zafron Foods Ltd. Salmon Caterers Choice Freshfayre Leathams Southover Food Company Ltd. Vestey Foods UK Seafood/Shellfish Products H Smith Food Group plc Royal Greenland Ltd. 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 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. 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. 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 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 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. Sandwich Packs Colpac Ltd. Coveris Flexibles (St Neots) UK Ltd. RAP Ltd. Tri-Star Packaging Supplies Ltd.
BSA Manufacturers & Distributors PASTA Caterers Choice Ltd. Freshfayre Leathams Pasta Foods Southover Food Company Ltd SANDWICH FILLINGS (READY PREPARED) Fresh Fillings 2 Sisters Food Group Beacon Foods 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 renee.skukowski@2sfg.com www.2sistersfoodgroup.com ANCHOR CATERING LIMITED Kent Office: Units 2, 21 & 22, Wotton Trading Estate Wotton Road Ashford, TN23 6LL Contact: Stephen Percival Tel: 01233 665533 spercival@anchorcatering.co.uk www.anchorcatering.co.uk
VEGETABLES & HERBS Canned Vegetables Caterers Choice Ltd. Freshfayre Princes Foods Ltd. Chargrilled Vegetables Beacon Foods Leathams Moy Park Ltd. Herbs & Spices Beacon Foods Jalapenos Beacon Foods Caterers Choice Ltd. Freshfayre
AROUND NOON LTD. Unit 24A Rampart Road, Greenbank Industrial Estate, Newry, County Down BT34 2QU Tel: 0283 0262333 info@aroundnoon.com www.aroundnoon.com
SALAD Fresh Agrial Fresh Produce Ltd. Freshfayre Salad (prepared) Agrial Fresh Produce Ltd. Southover Food Company Ltd Sundried Tomatoes Beacon Foods Caterers Choice Ltd. Freshfayre Leathams Plc Martin Matthew & Co Ltd. Sweetcorn Beacon Foods Caterers Choice Freshfayre Tomatoes Beacon Foods Caterers Choice Freshfayre
AROUND NOON (LONDON) LTD. 762A/763A Henley Road, Slough SL1 4JW Tel: 01753 523 636 Fax: 01753 573 125 infoANL@aroundnoon.com www.aroundnoon.com BRADGATE BAKERY Beaumont Leys, Leicester, LE4 1WX Contact: Mark Harman Tel: 0116 2361100 Fax: 0116 2361101 clare.keers@bradgate-bakery.co.uk
DELI-LITES IRELAND LTD. Unit 1 Milltown Industrial Estate, Warrenpoint, County Down BT34 3FN Contact: Ronan Gourley Tel: 028 417 54807 ronan.gourley@delilites.com www.delilites.com GREENCORE FOOD TO GO LTD PARK ROYAL Willen Field Rd, Park Royal, London NW10 7AQ Contact: Clare Rees Tel: 0208 956 6000 Fax: 0208 956 6060 clare.rees@greencore.com www.greencore.com GREENCORE FOOD TO GO LTD – MANTON WOOD Manton Wood, Enterprise Zone, Retford Road, Manton, Worksop, Notts, S80 2RS Contact: Sales Tel: 01909 512600 Fax: 01909 512708 www.greencore.com GREENCORE FOOD TO GO LTD – BROMLEY BY BOW Prologis Park, Twelvetrees Crescent, London E3 3JG Tel: 0207 536 8000 Fax: 0207 536 0790 Contact: Sales sales@greencore.com www.greencore.com GREENCORE FOOD TO GO LTD. – ATHERSTONE Unit 7, Carlyon Road Industrial Estate, Atherstone Warwickshire CV9 1LQ Contact: Alex McLaren Tel: 01827 719 100 Fax: 01827 719 101 alex.mclaren@greencore.com www.greencore.com
GREENCORE FOOD TO GO LTD. – HEATHROW Unit 366 Stockley Close, West Drayton, London UB7 9BL Contact: Alex McLaren Ray-Odekeye Tel: 01244 533888 alex.mclaren@greencore.com www.greencore.com
HALAL KITCHEN Units 1, 2 & 8 Sunnyside Business Park, Off Adelaide Street, Bolton BL3 3NY Contact: Sohel Patel Tel: 01204 855967 sohel@expresscuisine.co.uk www.expresscuisine.co.uk
IMPRESS SANDWICHES Units 6-7 Orbital Industrial Estate, Horton Road, West Drayton Middlesex, UB7 8JL Tel: 01895 440123 Fax: 01895 441123
RAYNOR FOODS Farrow Road, Widford Industrial Estate, Chelmsford, Essex CM1 3TH Contact: Heather Raynor Tel: 01245 353249 Fax: 01245 347889 sales@sandwiches.uk.net www.sandwiches.uk.net REAL WRAP COMPANY LTD. Unit Haslemere Industrial Estate,Avonmouth, Bristol BS11 9TP Contact: Jason Howell Tel: 0117 3295020 jason@realwrap.co.uk www.realwrap.co.uk STREET EATS Prince William Avenue, Sandycroft, Flintshire, CH5 2QZ Contact: Guy Truman Tel: 07775 673618 Fax: 01244 533 404 guy@streeteatsfood.co.uk www.streeteatsfood.co.uk
info@impress-sandwiches.com
www.impress-sandwiches.com MELTON FOODS 3 Samworth Way, Leicester Road, Melton Mowbray, Leicestershire LE13 1GA Contact: Anthony Minto Tel: 01664 484400 Fax: 01664 484401 anthony.minto@meltonfoods.co.uk
ON A ROLL SANDWICH COMPANY The Pantry, Barton Road, Middlesbrough TS2 1RY Contact: James Stoddart Tel: 01642 707090 Fax: 01642 243858 jstoddart@onarollsandwich.co.uk www.onarollsandwich.co.uk
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 dan@sohosandwich.co.uk www.sohosandwich.co.uk
The British Sandwich Quality Promise The sandwich manufacturers and distributors listed above support The British Sandwich Association Code of Practice as The Minimum Standard for Sandwich Making and are subject to regular independent audits. Copies of BSA Audits are available, on request,to buyers (subject to agreement of manufacturers) by calling us on 01291 636338
www.sandwich.org.uk May 2019 81
BSA Suppliers Index 2 SISTERS FOOD GROUP Leechmere Industrial Estate, Toll Bar Road, Sunderland, Tyne & Wear SR2 9TE Contact: Bill Anderson Tel: 0191 521 3323 Fax: 0191 521 0652 bill.anderson@2sfg.com www.2sistersfoodgroup.com
CATERERS CHOICE LTD
DAWN FARMS UK
Lodge Way, Lodge Farm Ind.
Parkdale House,
Est, Northampton NN5 7US
1 Longbow Close,
Contact: Julie Sloan
Pennine Business Park
Tel: 01604 583421
Bradley, Huddersfield
Fax: 01604 587392
HD2 1GQ
info@tmifoods.co.uk
Contact: Sarah Booth
www.tmifoods.co.uk
Tel 01484 532666
Accreditation body: BSA
EXTONS FOODS 5/6 Caldey Road, Roundthorne Industrial Estate, Manchester M23 9GE Contact: Rachael Exton Tel: 0161 998 5734 Fax: 0161 902 9238 rexton@extonsfoods.com\ www.extonsfoods.com
FSC Cheddar Business Park, Wedmore Road, Cheddar, Somerset BS27 3EB Contact: James Simpson Tel: 01934 745600 Fax: 01934 745631 james@thefscgroup.com www.thefscgroup.com
Fax 01484 532700 sarah@catererschoice.co.uk AGRIAL FRESH PRODUCE LTD. Unit 5 Walthew House Lane, Martland Park Industrial Estate, Wigan WN5 0LB Contact: Emma Hesketh Tel: 01942 219942 emhesketh@afproduce.co.uk www.agrialfreshproduce.co.uk
www.catererschoice.co.uk
DEIGHTON
MANUFACTURING (UK) LTD Gibson Street, Leeds Road, Bradford, West Yorkshire BD3 9TR Contact: Andy Hamilton Tel: 01274 668771
COLPAC LTD
Fax: 01274 665214
Enterprise Way,
sales@deightonmanufacturing.co.uk
Maulden Road,
www.deightonmanufacturing.co.uk
FJ NEED (FOODS) LTD. Spinneyfields Farm, Worleston, Nantwich, Cheshire CW5 6DN Contact: Paul Need Tel: 01270 611112 Fax: 01270 611113 pneed@needfoods.co.uk www.needfoods.co.uk
FUTURA FOODS UK LTD. The Priory, Long Street, Dursley, Gloucestershire GL11 4HR Contact: Jo Carter Tel: 01666 890500 Fax: 01666 890522 jo@futura-foods.com www.futura-foods.com
Flitwick, Bedfordshire ALS FOOD & PHARMACEUTICAL Sands Mill, Huddersfield Road Mirfield, West Yorkshire WF14 9DQ Contact: Nigel Richards Tel: 01354 697028 Fax: 01924 499731 sales.uk@alsglobal.com www.als-testing.co.uk
MK45 5BW Contact: Sales Department Tel: +44 (0) 1525 712261 Fax: +44 (0) 1525 718205 info@colpac.co.uk www.colpacpackaging.com
DEW VALLEY FOODS
Holycross Road, Thurles, County Tipperary, Ireland Contact: Christina Murphy Tel: 00353 504 46110 Fax: 00353 504 23405
COUNTRY CHOICE FOODS Swan House, New Mill Road, PANTONE 1585 U
PANTONE NEUTRAL BLACK U
C 0% M 60% Y 65% K 0% WEB #FF854F
C 0% M 0% Y 0% K 85% WEB #4B4846
cmurphy@dewvalley.com www.dewvalley.com
St Paul’s Cray, Orpington, Kent BR5 3QD Contact: Neil Lindsell BEACON FOODS Unit 3-4, Beacon Enterprise Park, Warren Road, Brecon LD3 8BT Contact: Lynne Skyrme Tel: 01874 622577 Fax: 01874 622123 lynne@beaconfoods.co.uk www.beaconfoods.co.uk BLENDERS Newmarket, Dublin 8, Ireland Contact: Julie Delany Tel: 00 353 14536960 Fax: 00 353 14537607 jdelany@blenders.ie www.blenders.ie CARGILL PROTEIN EUROPE Clerkenleap Barn, Bath Road, Broomhall, Worcester WR5 3HR Contact: Bradley James Tel: 07880 096132 bradley_james @cargill.com www.cargill.co.uk
Tel: 01689 301203 neil.lindsell@brake.co.uk www.countrychoice.co.uk
EDEN A TRADING DIVISION OF THE
FRESHFAYRE Unit 10, Severn Way, Hunslet Industrial Estate, Hunslet, Leeds LS10 1BY Contact: Caroline Bartrop Tel: 0113 277 3001 sales@freshfayre.co.uk www.freshfayre.co.uk FRESH-PAK CHILLED FOODS 1 Waterside Park, Valley Way, Wombwell, Barnsley S73 0BB Contact: Mike Roberts Tel: 01226 344850 Fax: 01226 344880 mike.roberts@fresh-pak.co.uk www.fresh-pak.co.uk
GALLIANCE UK LTD. Hilliard House, Lester Way, Wallingford OX10 9TA Contact: Simon Walker Tel: 01491 833010 sales@galliance.co.uk www.terrena.fr/en/
GLENDALE FOODS Cobdon Street, Pendleton, Salford M6 6WF Contact: Chris Bates Tel: 0161 743 4114 Fax: 0161 743 4112 chris.bates@glendalefoods.com www.glendalefoods.com
MARMON GROUP LTD.
2-20 Booth Drive, Park Farm Estate, Wellingborough, Northamptonshire NN8 6GR COVERIS FLEXIBLES UK LTD.
Contact: Russ Skinner
7 Howard Road, Eaton
Tel: 01933 401555
Socon, St Neots,
russ.skinner@eden-uk.com
Cambridgeshire PE19 8ET Contact: Sales Department Tel: 01480 476161 Fax: 01480 471989
ENGLISH PROVENDER CO. LTD
Buckner Croke Way,
stneots.sales@coveris.com
New Greenham Park,
www.coveris.com
Thatcham, Berks, RG19 6HA,
DATATHERAPY LTD.
Contact: Jason Belmont
One Pancras Square,
Tel: 01635 528800
London N1C 4AG
Fax: 01635 528855
Contact: Yousaf Shah
Jason.Belmont@
Tel: 0207 77000044
englishprovender.com
yousafshah@datatherapy.com
www.englishprovender.com
www.datatherapy.com
BRC Grade A
82 May 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 bf@fridays.co.uk www.fridays.co.uk Accreditation body: BSA FOOD ATTRACTION LTD. Langham Court, 21 Langham Road, Leicester LE4 9WF Contact: Jake Karia Tel: 0116 2744066 jake@foodattraction.com www.jakeandnayns.com
GROTE COMPANY Wrexham Technology Park, Wrexham LL13 7YP Contact: Paul Jones Tel: 01978 362243 Fax: 01978 362255 sales@grotecompany.com www.grotecompany.com
HARVEY & BROCKLESS 44-54 Stewarts Road London SW8 4DF Contact: Tina Alemao Tel: 0207 8196045 Fax: 0207 8196027 tina.alemao@ harveyandbrockless.co.uk www.harveyandbrockless.co.uk Accreditation body: BSA
BSA Suppliers Index PIQUANT LTD
SEARA MEATS BV
Walsall, W.Midlands
Imperial Place, Maxwell
Willenhall Lane, Bloxwich, WS3 2XN Contact: Julie Smith
H SMITH FOOD GROUP PLC 24 Easter Industrial Park,
Ferry Lane South, Rainham, Essex RM13 9BP Contact: Chris Smith Tel: 01708 878888 chris@hsmithplc.com www.hsmithplc.com INSURANCE PROTECTOR GROUP
B1 Custom House, The Waterfront, Level Street, Brierley Hill DY5 1XH Tel: 0800 488 0013 business@ipgdirect.co.uk www.insuranceprotector.co.uk
MISSION FOODS EUROPE LTD Renown Avenue, Coventry Business Park, Coventry CV5 6UJ Contact: Karina Sprigg Tel: 01527 894256 Fax: 02476 676660 karina_sprigg@missionfoods.com www.missionfoodservice.co.uk
Tel: 01922 711116
MOY PARK LTD. 39 Seagoe Industrial Estate, Craigavon, County Armagh BT63 5QE Contact: Emma Hallam Tel: +44 (0) 28 3835 2233 Emma.Hallam@moypark.com www.moypark.com
PLANGLOW LTD
Fax: 01922 473240 salesinfo@piquant.co.uk www.piquant.co.uk Accreditation body: BSA
The Quorum, Bond Street, Bristol BS1 3AE Contact: Rachael Sawtell Tel: 0117 317 8600 Fax: 0117 317 8639 info@planglow.com www.planglow.com
2nd Floor, Building 1, Road, Borehamwood WD6 1JN Contact: Valeri Zhekov Tel: 0044 2035358857 valeri.zhekov@seara.com.br www.seara.com.br
SMITHFIELD FOODS LTD. Norfolk Tower, 48-52 Surrey Street, Norwich, Norfolk NR1 3PA Contact: Gary McFarlane Tel: 01603 252437 Fax: 01603 252401 garymcfarlane@ smithfieldfoods.co.uk www.smithfieldfoods.co.uk SNOWBIRD FOODS
JACKSONS BAKERY 40 Derringham Street, Kingston upon Hull HU3 1EW Contact: Commercial Team Phone: 01482 301146 hello@jacksonsbread.co.uk www.jacksonsbread.co.uk JIFFY TRUCKS LTD
26 Jubilee Way, Shipley West Yorkshire BD18 1QG Tel: 01274 596000 Contact: John Briggs john@jiffytrucks.co.uk www.jiffytrucks.co.uk
LEATHAMS LTD
227-255 Ilderton Road, London, SE15 1NS Contact: Des Hillier
NEW YORK BAKERY CO. 4 Heathrow Boulevard, Bath Road, West Drayton, Middlesex UB7 0DQ Contact: Angela Young Tel: 0208 283 0500 angela.young@grupobimbo.com www.newyorkbakery.co.uk NORSELAND LTD. Somerton Road, Ilchester, Somerset BA22 8JL Contact: Millie Deane Tel: 01935 842800 Fax: 01935 842801 cdeane@norseland.co.uk www.norseland.co.uk PASTA FOODS Forest Way, Norwich NR5 0JH Contact: Stuart Mills Tel: 01493 416200 stuart.mills@pastafoods.com www.pastafoods.com
Tel: 0207 635 4000
RAP LTD.
Mansel Court, 2A Mansel Road, Wimbledon, London SW19 4AA Contact: Martin Beaver Tel: 0208 069 0700 catherne.young@rapuk.com www.rapuk.com
ROYAL GREENLAND LTD. Gateway House, Styal Road, Wythenshawe, Manchester M22 5WY Contact: Solenne Labarere Tel: 0161 4904246 sola@royalgreenland.com www.royalgreenland.com
Nottingham Lane, Old Dalby, Leicester LE14 3LX Contact: Richard Ledger Tel: 01664 820032 sales@millitec.com www.millitec.com
SUPPLIERS
PAUWELS UK 1st Floor, Axiom House, High Street, Feltham, Middlesex TW13 4AU Contact: Andrew Breeze Tel: 0208 818 7617 Fax: 0203 187 0071 andrew.breeze@pauwels-sauces.com www.pauwel-sauces.com
Fax: 0208 804 9303 helen.swan@ snowbirdfoods.co.uk www.snowbirdfoods.co.uk
Unit 4, Grange Industrial Estate, Albion Street, Southwick,Brighton BN42 4EN Contact: Robert Partridge Tel: 01273 596830 Fax: 01273 596 839 bob@southoverfoods.com www.southoverfoods.com
LINKED ASSOCIATION LOCAL AUTHORITY CATERING ASSOCIATIONS LACA Administration Bourne House, Horsell Park,Woking, Surrey GU21 4LY Tel: 01483766777 Fax: 01483751991 admin@laca.co.uk
Ind Estate,
INTERNATIONAL MASTER CHEF & AUTHOR Tom Bridge 21 Blackhorse Avenue, Blackrod Village, Bolton BL6 5HE Tel: 01204 695450 or 07889 111256 www.cookerydetective.com www.piesocietybook.co.uk
Driffield, East Yorkshire,
160 Hamilton Road,
Contact: Joanna Frost
ZWANENBERG FOOD UK LTD (Puredrive Fine Foods/ Taste Original) 36A Causeway Road, Earlstrees Industrial Estate, Corby, Northamptonshire NN17 4DU Contact: Richard Walker Tel: 01536 463000 Fax: 01536 463085 richard.walker@tasteotriginal.com
CONSULTANT
Unit 2-3 Hamilton Road
YO25 9DJ.
ZAFRON FOODS LTD. Unit B-G Eagle Trading Estate, Willow Lane, Mitcham, Surrey CR4 4UY Contact: Jack Kenny Tel: 0844 847 5116 Fax: 0844 847 5117 jack@zafronfoods.co.uk www.zafronfoods.co.uk
FACTORY SAM BROWNE FOODS Kelleythorpe, Ind.Estate,
VESTEY FOODS UK 29 Ullswater Crescent, Coulson, Surrey CR5 2HR Contact: Leon Neill Tel: 0208 668 9344 Fax: 0208 660 4640 L.Neill@vestey.com www.vesteyfoods.com
Tel: 0208 805 9222
THE INGREDIENTS
www.leathams.co.uk
Woodhill Industrial Park,
Contact: Helen Swan
COMPANY LIMITED
des.hillier@leathams.co.uk
SYSTEMS LTD.
Enfield, Middlesex EN3 4TD
SOUTHOVER FOOD
Fax: 0207 635 4017
MILLITEC FOOD
Wharf Road, Ponders End,
TRI-STAR PACKAGING SUPPLIES LTD Tri-Star House, Unit 4, The Arena,, Mollison Avenue, Enfield, Middlesex EN3 7NL Contact: Kevin Curran Tel: 0208 4439100 Fax: 0208 4439101 info@tri-star.co.uk www.tri-star.co.uk
London SE27 9SF Tel: 0208 670 6701
Tel: 01377 249000
Fax: 0208 670 9676
Fax: 01377 241271
Contact: Tim Marcuson
joannafrost@sambrownefoods.co.uk
tim@theingredientsfactory.com
www.sambrownefoods.co.uk
www.theingredientsfactory.com
These suppliers are members of The British Sandwich Association and subject to its rules, codes of conduct and accreditation. While the Association cannot guarantee the products supplied by those listed, it does make every effort to ensure that the companies are reputable and offer quality products and services.
Classifieds International TAMARIND FOODS SPRL Brixtonlaan 2c, Zaventem, Brussels 1930, Belgium Tel: +32 2 731 6977 Fax: +32 2 731 6978 fteichmann@tamarindfoods.be Contact: Frederic Teichmann
Sandwich Manufacturers SIGMA BAKERIES PO Box 56567, 3308 Limassol, Cyprus Contact: Georgios Georgiou Tel: +357 25 878678 Fax: +357 25 346131 info@sigmabakeries.com www.sigmabakeries.com
ORGANIC PRODUCTS Sigma Bakeries Ltd SANDWICHES Tamarind Foods SANDWICH FILLINGS (prepared) Sigma Bakeries Ltd SPECIALITY BREADS Sigma Bakeries Ltd
Product Listing BAKERY INSERTS Sigma Bakeries Ltd BREAD Sigma Bakeries Ltd FRANCHISING Subway
SUBWAY Chaston House, Mill Court,Hinton Way, Great Shelford, Cambridgeshire CB22 5LD Contact: Georg Buhrkohl Tel: 01223 550820 www.subway.co.uk
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INTERBAKE LTD.
UNIT 2, BRIDGE MILLS, ROCHDALE ROAD, EDENFIELD, RAMSBOTTOM, BURY BL0 0RE Tel: 01706 82 5596 / 07710 723901
84 May 2019 SANDWICH & FOOD TO GO NEWS
Email: triple.d@zen.co.uk
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• Adjustable, programmable, temperature controlled wash cycle. • Environmentally friendly automatic soap and rinse dosage system. • Rinses utensils with clean hot water (85 degrees C) encompassing exceptional energy efficiency. • Stainless steel construction representing a sound investment
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UNIT 2, BRIDGE MILLS, ROCHDALE ROAD, EDENFIELD, RAMSBOTTOM, BURY, LANCS BL0 0RE
Annual Sandwich & Food To Go Recipe Book is out in July Next edition we shall again also be producing the 2019 Sandwich & Food To Go Recipe Book Packed with fresh new ideas, suppliers and manufacturers describe a variety of recipe ideas within a series of A5 pages
r c pe SANDWICH &
FOOD TO GO
NEWS
2019
BOOK
Sandwich food INTERNA TIONAL
to go news
The deadline to be included in this popular publication is 10th June. For further information please call Paul Steer on 01291 636342 or email paul@jandmgroup.co.uk
www.sandwich.org.uk May 2019 85
BSA MANAGEMENT COMMITTEE 2019 The following are elected members of the Management Committee of the British Sandwich Association:
PICTURE COURTESY OF FRIDAYS
BSA Committee
CHAIRMAN Camilla Deane (Norseland) – Supplier VICE - CHAIRMAN TBA THE COMMITTEE Andrew Hesketh (Greggs) – Retail Baker Georg Buhrkohl/Mike Attwood (Subway) – Sandwich Bar Chain Peter Mayley (La Baguetterie) – Independent Sandwich Bar Neil Wood (Woods) – Foodservice Operator Anthony Minto (Ginsters) – Van Sales Victoria Green (Waitrose) – Multiple Retailer Mark Arnold (Street Eats) – Producer Robert Dansey (Compass) – Catering
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:
Robert Potts (Greencore) - Producer
▲ To safeguard the integrity of the sandwich industry by setting
Frank Boltman (Trade) – Independent Sandwich Bar
▲ To encourage excellence and innovation in sandwich making.
Dan Silverston (The Soho Sandwich Company) – Sandwich Bar Chain SECRETARIAT Jim Winship – Director Sam Day – PR Manager
minimum standards for sandwich making. ▲ To provide a source of information for the industry. ▲ To promote the consumption of sandwiches. ▲ To provide a collective voice for all those involved in the making, distribution and retailing of sandwiches and to represent the views of the industry.
www.sandwich.org.uk 86 May 2019 SANDWICH & FOOD TO GO NEWS
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