Sandwich & Food to Go News - Issue 183

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Sandwich food to go news INTERNATIONAL


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NEWS Page 04. Pret A Manger has appointed Kate Stein as Global Technical Director. In the newly created role, Kate will drive the implementation of key elements of Pret’s Allergy Action Plan globally, while also overseeing policies across the business on food standards, safety and consumer protection. She brings with her over 20 years of experience at Marks & Spencer. Page 05. Newry-based food to go producer Around Noon has announced that it is investing over £7 million in a major expansion to develop sales in Great Britain and ROI markets. The expansion will also see the company create 94 jobs. Invest Northern Ireland is providing financial assistance for 54 of the new jobs, several of which are at director and manager level. It is also supporting market development activity and the implementation of a new production management system to drive efficiency improvements in the company and help the company to scale.

Page 22. Sammies 2018 winner Pinkmans of Bristol are set for international recognition this autumn as they take their food to go and bakery brand to Japan. COMMENT Page 12. NHS sandwich manufacturers are becoming increasingly concerned about supplying hospitals in future because of the damage to their businesses if something goes wrong. As deliberations begin following the recent tragic six deaths from listeriosis, Simon Ambrose outlines a number of concerns now faced by the sandwich manufacturing industry. NEWS FOCUS Page 50. Pod has been sold to Azzurri Group via a pre-pack administration. Once one of the favoured brands in the City, breaking new ground in healthy food to go for low-calorie seeking office workers, the chain became increasingly bogged down in private equity debt with resulting loss of control.

Sandwich food to go news INTERNATIONAL

SUBSCRIPTIONS t: 01291 636335 BRANDING Page 40. The stakes have never been higher when it comes to brand identity, says former Pret designer, Adrian Kilby, founder and creative director of The Formation Creative Consultants. Get it wrong and you’re doomed – death by social media. Get it right and you can achieve instant credibility, adoration and loyalty.

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18/01/2018 20:23 September 2019 3



SUBWAY UNVEILS NEW INGREDIENTS SUBWAY has unveiled a range of 21 new and improved ingredients, as well as a selection of new menu items to give customers more flavour choice. Sited at the end of the counter, customers are encouraged to add further finishing touches to their Sub, salad or wrap at the Make It What You Want Station. Ingredients include chopped SunBlush tomatoes, vibrant diced beetroot, or crispy onions for a savoury crunch. Amongst the new additions is gluten-free bread, allowing Subway to cater for those who follow a gluten-free diet. Also new is Chilli & Paprika Bread, a freshly baked white loaf infused with chilli and paprika. Other menu updates include new ingredients such as spinach and improved favourites like Maple Cured Streaky Bacon and free range poached eggs. Subway has introduced a new technology unique to the brand that ensures the free range eggs guarantee a perfectly soft yolk every time. The company is also introducing four new menu items, including the Tuna Niçoise Salad, topped with the fee range Poached Egg, as well as a new Thai Chicken Salad. Also launching are two new Signature Loaded Wraps, including the Vegan Signature Loaded Wrap with warmly spiced Vegan Patty and Vegan Garlic Aioli in a Tomato Basil Wrap. For a meatier meal, there’s a BBQ Chicken and Bacon Signature Loaded Wrap too. There are also changes to Subway’s sauce offering, including improved Hickory Smoked BBQ Sauce for a sweet and smoky hit; and the new Sriracha Hot Chilli Sauce.

Pret A Manger creates new role of Global Technical Director PRET A Manger has appointed Kate Stein as Global Technical Director. In the newly created role, Kate will drive the implementation of key elements of Pret’s Allergy Action Plan globally, while also overseeing policies across the business on food standards, safety and consumer protection. She brings with her over 20 years of experience at Marks & Spencer. She has worked in both chilled and ambient food sectors. Most recently she has been part of the M&S Senior Technical Leadership Team. Clare Clough, Pret Food & Coffee Director, commented: “It’s a pleasure to welcome Kate to Pret. She brings

extensive industry experience that will complement and enhance our Food team. Kate’s appointment will be pivotal as we continue to strengthen Pret’s food policies and transform our menu to serve changing consumer needs.” Kate Stein added: “I’ve always admired Pret and its ability to bring innovative, on-trend, freshly-prepared delicious food and drink to consumers. It’s been encouraging to see how Pret has transformed its business to improve food safety and support customers with allergies. I’m delighted to join the team at this point in Pret’s history and play a role in building on the progress to date.”

Duke and Duchess of Cornwall visit Ginsters bakery THE Duke and Duchess of Cornwall visited Ginsters’ Callington-based bakery during the summer. The visit was part of Their Royal Highnesses’ three-day trip to the South West, focusing on regional businesses which help bolster the area’s food and drink sector. Ginsters, which contributes in the region of £43m per year to the local economy, was delighted to have been chosen. Coinciding with Ginsters’ 50-year anniversary, The Prince and The Duchess of Cornwall attended a special anniversary summer garden party to mark the occasion, hosted by Sir David Samworth CBE DL and Life President of Samworth Brothers.

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During their visit to Ginsters Their Royal Highnesses met with employees, their families and local suppliers. The Prince and The Duchess also spent time with company apprentices and learned about Ginsters’ initiatives to promote sustainability, including recycled packaging and energy efficiency. Their Royal Highnesses were able to view an exhibition telling the story of the organisation’s heritage. Before departing, The Prince and The Duchess cut a birthday cake to celebrate the occasion. Commenting on the royal visit, Managing Director, Kieran Hemsworth said: “What a brilliant day and what an honour. We couldn’t think of a better way to mark 50 years of pasty making in the heart of Cornwall.”


Around Noon invests £7m in major expansion drive Newry-based food to go producer Around Noon has announced that it is investing over £7 million in a major expansion to develop sales in Great Britain and ROI markets. The expansion will also see the company create 94 jobs. Invest Northern Ireland is providing financial assistance for 54 of the new jobs, several of which are at director and manager level. It is also supporting market development activity and the implementation of a new production management system to drive efficiency improvements in the company and help the company to scale. Around Noon, which this year celebrates 30 years in business, produces and distributes a range of food to go and bakery products, targeting the upper-premium end of the market. Employing 328 people, it has facilities in Newry, Dublin and Slough. Commenting on the investment, Gareth Chambers, CEO of Around Noon, said: “Our goal is to become the UK and Ireland’s leading manufacturer of premium food on the move. We are targeting markets in Great Britain and Republic of Ireland and aim to increase sales outside Northern Ireland by over £13 million per annum over the next couple of years. “We are investing in management, key staff and business development activities. The support from Invest NI will enable us to realise our growth plans and ensure that the Northern Ireland economy benefits.”

Around Noon sells its products under the Scribbles, Sweet Things and So Natural brands and also provides a bespoke design and packaging service for clients which want to sell under their own brand name. Invest NI has offered £592,000 of assistance to the company. Welcoming the investment, Grainne McVeigh, Invest NI’s Director of Scaling, said: “Invest NI is keen to support companies with potential to scale, based on a focused export strategy. “Around Noon took part in our Leadership 4 Growth international transformation programme which has helped its management team develop

the skills and strategies that will take the company to the next level. “As well as supporting some of the jobs created by this investment, we are supporting the implementation of an integrated production management system to enable Around Noon to increase control over production yields, manufacturing processes and inventory.” Around Noon is one of the fastestgrowing food companies in the UK and Ireland. It has appeared in the Sunday Times Virgin FastTrack 100 for the past two years. It was also listed as one of the top 10 fastest growing food and drink businesses in the UK and Ireland 2019 in the prestigious annual listing by Alantra and The Grocer.

Crussh extends estate to the Midlands CRUSSH has opened its first site outside the South East, in partnership with Sodexo at Birmingham Children’s hospital. The site is compliant with the CQUIN framework to improve healthy food for NHS Staff, Visitors and Patients, including the voluntary national SSB (Sugar – Sweetened Beverages) reduction scheme, which is intended to deliver clinical quality improvements and drive transformational change. Matt Dawson, former England rugby player and Sodexo

Ambassador, joined Crussh’s Brand Director, Helen Harrison and Head of Food, James Kidman, at the new healthy food & juice chain’s café for the launch. The new café will stay true to the Fit Food & Juice Bars classic menu, offering a large range of healthy food from breakfast pots & toasties to salads, wraps and healthy treats, alongside freshly pressed juices, smoothies and Organic & Fairtrade coffee. As with all its stores, there is a big focus on plant-based items with 70%

of the range being vegetarian and 45% vegan. The new opening follows last year’s landmark franchise deal with Sodexo which will see Crussh open outlets across the catering behemoth’s estate from workplace catering to universities, hospitals & government locations across the UK and Ireland. The company continues to take a creative approach to the requirements of each location, covering traditional café formats, as well as larger scale sites, food trucks and pop-ups. September 2019 5


Greggs looks to launch more vegan options UK bakery chain Greggs is set to launch more vegan options following the success of its vegan sausage roll. The company is now working on vegan versions of all its bestselling products, from steak bakes to pasties and doughnuts, as the high-street baker looks to repeat its success. Greggs launched its vegan sausage roll in January - to capitalize on Veganuary momentum - in around half of its stores. Within weeks, it was selling out in bakeries across the UK. The chain recently announced it would be

rolling the snack out to all its 1,900 outlets. “We are working away to see if we can come up with a version of all our bestselling lines because people want vegan options,” Whiteside told LBC. “If we can produce something that tastes just as good as the meat version, then that will sell very successfully. That’s what’s been shown with the vegan sausage roll.” Since the launch, Greggs has reported an increase in sales and share prices. “The exceptional level of like-for-like sales growth that began in January has been sustained in the

months that have followed, driven by increased visits to our stores,” Greggs said in a trading update. Greggs has launched another vegan product as part of its new summer

Defra issues guidance notes over Brexit deadline GIVEN the uncertainties over the Brexit deadline and whether a deal will be done, Defra are issuing guidance notes on the precautions and actions food businesses need to consider in the case of the UK crashing out. The first item in the ‘To Do List’ is to ensure that your European Union Registration and Identification (EORI) number will be valid if the UK leaves with or without a deal. This is the number you need to move goods in and out of the EU. If you do not get one, you may have increased costs and delays, it warns. For example, if HM Revenue and Customs (HMRC) cannot clear your goods you may have to pay storage fees. HMRC recently announced that they will automatically enrol all relevant traders that are VAT registered to have EORI numbers. If the UK leaves without a deal, the EU will only accept imports of POAO

(Products of Animal Origin) that have been manufactured from products that originate from approved establishments. “If you export POAO, or intend to do so shortly, you need to ensure that the establishments you use are on the approved list.” Further details of this requirement and how to register can be found on the Food Standards Agency website. The FSA is supporting Defra to identify establishments that need to be listed. Meanwhile, in partnership with the Seafish and the Marine Management Organisation, Defra has been hosting a series of events across England to help seafood traders, processors and businesses understand the changes that lie ahead and what they can do to prepare. Remaining dates and locations are: • 26th September – Fleetwood • 4th October – London

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menu -a revamp of its Mexican Bean & Sweet Potato wrap that it describes as ‘a new and improved’. According to the chain, its new menu also features pasta salads, fruit and cold drinks.

Lowe Rental Group acquires PKL THE Lowe Rental Group has acquired the PKL Group, supplier of temporary kitchens and catering equipment for rental and sale. This deal further strengthens Lowe’s position as a global leader in the rental of refrigeration, catering equipment and temporary kitchens. Founded in 1988 and employing around 100 staff at its base in Cheltenham, PKL supplies temporary and permanent catering infrastructure to a diverse range of end markets, delivered in many forms such as modular kitchens, food kiosks and the hire of commercial catering equipment. The combined group will have revenues in 2019/20 of over £50m and will operate from 11 locations across the world.

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Good Food Chain goes into liquidation following FSA suspension THE Good Food Chain has ceased trading and gone into liquidation following the investigation into the recent listeria outbreak. The investigation was launched after five people were suspected to have died after eating pre-packaged sandwiches and salads produced by the company. The Good Food Chain’s products were withdrawn from hospitals across the UK while the source of the infection was investigated. The Food Standards Agency confirmed on 26th June that the company was not the source of the outbreak and that - having been eliminated from the multiagency inquiry - it could now

resume production. It added that ‘the business has been verified as meeting food safety legislation and as following best practice for manufacturing, cleaning and environmental standards’. But with production having been continuously suspended since 5th June, the impact on the company was too great for the business to remain viable. Owner and founder Martyn Corfield said: “I was absolutely devastated to hear that people had died after contracting listeriosis and have been thinking constantly about all those affected and their families over the last few weeks. “We have been co-operating

Greencore acquires Freshtime GREENCORE has acquired Freshtime, a supplier of food to go salads, chilled snacks and prepared produce for an undisclosed sum. Its products are distributed primarily in the grocery and convenience channels and the business operates from a single facility in Boston, Lincolnshire. In the 12 months ended December 2018, it generated revenues of £66.0m and profit before tax of £5.6m. Gross assets at 31 December 2018 were £22.0m. The acquired business will extend Greencore’s presence in food to go salads and chilled snacking - its customer base is said to be complementary to the Group’s existing portfolio. Freshtime’s production facility is well invested, with an established local supply chain and capacity for future growth. The Group already distributes a large proportion of Freshtime’s products

through its Direct to Store network, reflected as revenue from the distribution of third-party products. Commenting on the transaction, Patrick Coveney, CEO of Greencore, said: “Freshtime is an excellent strategic fit for Greencore. It is a business and a customer set that we know very well and it provides us with an exciting opportunity to enhance our product offering, add further capacity to our manufacturing network, and help drive growth and value for shareholders. We look forward very much to welcoming the Freshtime team to Greencore.”

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very closely with the investigating authorities, and while Wednesday’s confirmation that the Good Food Chain was not the source of the outbreak was welcome, it ultimately came too late in the day for us to get the business back on to a sustainable footing. “I feel desperately sorry for our brilliant and hardworking staff who, through no fault of their own, now find themselves out of work. I would like to thank them for everything they have done for the Good Food Chain, and particularly for their loyalty and patience over the last few weeks.” The liquidation will be handled by Currie Young. (


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Sandwich industry undertakes a comprehensive review of listeria procedures A comprehensive review of listeria procedures is being undertaken by a Working Group drawn from across the sandwich industry with a view to ensuring that procedures throughout the chill chain are understood and maintained. Recommendations from the Review will be presented to all the Government agencies involved, including the Food Standards Agency, Public Health England and the National Health Service with the aim of establishing a tighter regime for delivering ready-to-eat chilled foods to patients


comprehensive review of sandwich and chilled food delivery into hospitals and care homes is being undertaken by The British Sandwich & Food to Go Association following the deaths of six people from listeriosis. The aim is to ensure that best practice systems are operating throughout the supply chain. Although the sandwich manufacturer implicated in the current incident was not a member of our Association, this sad incident impacts our entire industry and the confidence of millions of consumers who rely on us daily. The review is being undertaken by a Working Group drawn from across the industry with a view to ensuring that procedures throughout the chill chain are understood and maintained. The aim will be to assess procedures and compliance assurance from the procurement of ingredients through to the delivery of a product to a patient. Recommendations from the Review will be presented to all the Government agencies involved, including the Food Standards Agency, Public Health England and the National Health Service with the aim of establishing a tighter regime for delivering ready-to-eat chilled foods to patients. Listeria Monocytogenes, a species of pathogenic bacteria, is found widely all around us and can linger in a range of foods from salads and smoked salmon to soft cheeses. For most people the risks of infection are very low, but it can cause illness and death among the elderly and

people with immune systems that are not working properly. The chilled food industry has strict control systems for managing listeria, from the sourcing and handling of raw materials to the maintenance of the chill chain from factory to consumer, cool temperatures being a key factor in reducing potential growth of Listeria. When implemented effectively, long-established best practice standards and systems assure safety with respect to listeria. To ensure that Listeria, and other bacteria found naturally in foods, do not get past their control systems, food manufacturers undertake a strict regime of swabbing and sampling. However, while food businesses can never guarantee that small amounts of bacteria do not get through these processes, any that do are likely be at considerably lower levels than in other uncontrolled settings, such as the home.

Although sandwiches are considered by many nutritionists as one of the best ways to feed patients because they offer a nutritionally balanced meal, for those with compromised immune systems, the British Sandwich & Food to Go Association has for many years recommended that extreme care should be taken when providing chilled readyto-eat foods to vulnerable groups, such as those undergoing cancer treatment. This is particularly important in hospitals where ward temperatures tend to be high, which is a significant factor that will influences bacterial growth. Recommendations from the Working Group are expected to be made by midOctober. For further information, please contact: Jim Winship, Director on 07850 104034 Email:

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28/08/19 2:40 PM

Testing time for

sandwich manufacturers NHS sandwich manufacturers are becoming increasingly concerned about supplying hospitals in future because of the damage to their businesses if something goes wrong. As deliberations begin following the recent tragic deaths from listeriosis, Simon Ambrose outlines a number of concerns now faced by the sandwich manufacturing industry

COMMENT The last 12 months have undoubtedly been a testing time for the sandwich industry. Firstly, Michael Gove confirmed recently that legislation will soon be in place to strengthen allergen labelling rules, following the death of Natasha Ednan-Laperouse as a result of an allergic reaction to a Pret a Manger baguette. Then more recently there’s been the tragic deaths of people from listeria poisoning after eating hospital sandwiches. It’s not the first time there have been serious incidents, of course. Today’s professionalism and generally very high standards have come about partly as a result of a steep learning curve as the sandwich manufacturing industry developed from the early 80’s onwards. When problems have emerged, the industry has adapted and taken on board new guidance, and the British Sandwich Industry can take credit for the role it has played here. And the consequences of the latest incidents will be no different, with the British Sandwich & Food To Go Association already announcing a major review by a Working Group drawn from across the sandwich industry, with a view to ensuring that procedures are as watertight as possible throughout the chill chain. RECOMMENDATIONS Recommendations from the review will be presented to all Government agencies involved, including the Food Standards Agency, Public Health England and the National Health Service with the aim of establishing a tighter regime for delivering ready-toeat chilled foods to patients. A ‘root and branch’ review of NHS food has also been ordered by Health Secretary Matt Hancock and PHE are conducting investigations in partnership with the Food Standards Agency (FSA). This is no simple matter. Without pre-judging the findings in any way, it’s fair to say that previous listeria incidents have nearly always occurred as a result of a number of concurrent problems along the chain, rather than one single cause. But as deliberations begin, it’s important to outline a number of concerns that have already arisen for the sandwich manufacturing industry as a result of this incident.

Jim Winship

For one thing, NHS suppliers are becoming increasingly concerned about supplying hospitals in future because of the damage to their businesses if something goes wrong. The knee jerk reaction after a hospital problem seems to be to send auditors in to the factory and threaten to close it down; this then puts the future viability of the business at risk, when it may not necessarily be their fault. GOOD FOOD CHAIN This has proved to be the case at the Good Food Chain where the Staffordshire food supplier has now gone into liquidation, with 125 job losses, less than 24 hours after it was given permission to restart production by the Food Standards Agency, which confirmed the Good Food Chain was not the source of the outbreak. Good Food Chain owner and founder Martyn Corfield welcomed the news the firm was not the source of the outbreak but says it ‘came too late’ for the business. He said: “I was absolutely devastated to hear that people had died after contracting listeriosis and have been thinking constantly about all those affected and their families over the last few weeks. “We have been co-operating very closely with the investigating authorities, and while confirmation that the Good Food Chain was not the source of the outbreak was welcome, it ultimately came too late in the day for us to get the business back on to a sustainable footing. “I feel desperately sorry for our brilliant and hardworking staff who,

through no fault of their own, now find themselves out of work.” Manufacturers are increasingly concerned that there seems to be no formal procedure or assurances for dealing with an incident when auditors go into a factory. Yes, customers have got to be warned and suppliers have got to be investigated but could closure not be at the end of a full investigation rather than the beginning? “The big concern now for any sandwich manufacturer is getting a phone call from FSA or PHE saying that a NHS patient has died, and it’s been linked to a product they’ve supplied, with all the resulting media exposure. The resulting damage to reputation can be too great to survive, as we have seen,” one manufacturer told us. It is important to remember that listeria is a universal problem for food manufacturers, and that even when all reasonable hygiene measures have been put in place, problems can still arise. But local authorities are sometimes inconsistent in their criteria for listeriosis levels and can even demand zero tolerance, which is not possible to achieve without making sandwiches that are virtually sterile and unappealing. SMOKED SALMON Removing something like smoked salmon as an option might mitigate some of the risk … but this has to be balanced with a need for consumer choice at the same time. And after all, if a vulnerable patient wants a smoked salmon sandwich, they also have the option of going down to the hospital shop in the public space and buying one or asking a relative to bring one in The majority of sandwich manufacturers work to very strict standards, but many are increasingly frustrated because their diligence in applying rigorous hygiene and lab testing processes seems to carry little weight. Then there’s the role of the hospital in the chill-chain. The situation on the ground suggests anecdotally that hospitals are still failing to implement strict enough controls, with sandwich makers reporting frequent hold ups during deliveries to hospitals and foods being left out of fridges for longer than they should. September 2019 13


‘Manufacturers are increasingly concerned that there seems to be no formal procedure or assurances for dealing with an incident when auditors go into a factory’ Meanwhile, the British Sandwich & Food to Go Association has for many years recommended that extreme care should be taken when providing chilled ready-to-eat foods to vulnerable groups, such as those undergoing cancer treatment. This is particularly important in hospitals where ward temperatures tend to be high, which is a significant factor that will influence bacterial growth. “It’s a seriously concerning situation”, says Jim Winship. “People who are in hospital and in a bad way should not be served these sorts of foods,” he added. “That would take a huge amount of risk out. But despite all the times we’ve suggested it, it just carries on.” As a matter of record, The British Sandwich Association in 2012 re-issued guidance that patients in vulnerable groups in hospitals shouldn’t be served sandwiches if there is a risk to them, and that decision should be made by clinicians. The FSA published new listeria guidance for the healthcare sector in 2016, after a study by STS consultancy found almost every hospital outbreak of listeria could be traced back to

contaminated sandwiches. However, it stopped short of suggesting hospitals stop serving chilled ready-to-eat foods to vulnerable patients, saying it was “possible to control the risks” through hygiene controls. Could reducing shelf life help? Up to a point, certainly. P+1, for instance, would be preferable because if there is a possibility of a level of listeria in a delivered product, the shorter time it’s in the hospital the better. It’s the growth of the listeria that causes the problem, not the fact that it’s present in minute quantities. Meanwhile, there are also concerns about some hospitals buying sandwiches from manufacturers that are off the schedule for the NHS auditing system. An auditing system should surely apply equally to all manufacturers, to avoid ‘rogue’ companies tarnishing the industry. NEED FOR CHANGE There is a clear need for change, although the outcome will of course be decided by the FSA and partners. But it seems clear that there’s a need

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for a much more structured process throughout the chill chain, from supplier through to hospitals. More training and a general awareness of food risks in hospitals would seem to be one desirable outcome. Another solution at the hospital end might be through clearer sandwich labelling, indicating which patients the sandwiches are not suitable for. It’s worth bearing in mind that patient groups such as breast cancer sufferers are also increasingly treated at home and just as vulnerable to exposure to unsuitable foods: perhaps patient charity groups could be channels for guidance. All this remains in the future and we look forward to new guidance from the FSA when the outcome of their investigations is clear. We know there can never be room for complacency, particularly after such tragic circumstances, but to get things into perspective, huge numbers of problem free sandwiches are produced every day by manufacturers and when you examine the stats, there’s actually more chance of dying from malnutrition in hospital than there is of dying from listeriosis.


The future of healthy food-to-go is on the menu at Food Matters Live 2019 Food Matters Live is taking a fresh look at the challenges and issues facing the food-to-go industry this year, as well as showcasing new natural, fresh and healthy solutions for every NPD challenge. Don’t miss the show at ExCeL London on 19 and 20 November 2019


rom new retail trends, inventive ingredients to innovative packaging solutions, food-to-go professionals cannot afford to miss Food Matters Live 2019 at ExCeL London in November. At the heart of the two-day event is the UK’s largest gathering of ingredient suppliers showcasing new natural, fresh and healthy solutions for every NPD challenge. The curated exhibition brings together 800 of the most innovated ingredients companies from around the world showcasing exciting better-

for-you, clean label and free-from ingredients solutions. NEW CONSUMER TRENDS In addition to the exciting ingredients exhibition, Food Matters Live is also taking a fresh look at the challenges and issues facing the food-to-go industry now and in the future. New for 2019 is the Future of Retail Trends live theatre experience where visitors can hear from industry insiders as they examine how the rapidly growing plant-based and

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free-from trends have transformed the sector. Join the debate with speakers including Elen Ormson (partner and health brand manager at Waitrose), Grace Coates (Asda’s free-from buying manager), Emma Adams (head of technical at Greggs), Claire Richardson (product developer of M&S Plant Kitchen range), Hannah McKay (head of food and beverage at Caffe Nero) and Victoria Robertson (senior innovation leader at KFC).

EXHIBITION Then visitors can see first-hand how these consumer trends are driving new innovative products in the first Food Matters Live Plant Based Pavilion. Responding to one of the most exciting food-to-go opportunities to emerge in recent years, visitors will find a unique and delicious range of vegan products produced by some of the world’s most inventive food and drink companies. INNOVATIVE INGREDIENTS Meanwhile, Innovative Ingredients Live returns to Food Matters Live 2019 as international industry experts take to the stage to showcase the nutritional science behind the novel and emerging ingredients. Food-to-go buyers looking for a more sustainable lower gluten alternative to wheat should not miss Dr Pilar Barceló, managing director of Agrasys. She will be introducing a new Mediterranean grain Tritordeum, which has more digestible gluten and can help manufacturers create better-for-you bread products with exceptional taste and appearance. And as the food-to-go market comes under increasing pressure from both consumers and the government to serve up healthier products Mike Bagshaw, owner and founder of International Taste Solutions, will be explaining his exciting new technology, which is cutting sugar content by half with no impact on flavour or texture. RADICAL NEW SOLUTIONS Exciting future industry innovations continue in the Food Matters Live 2019 seminar programme. With plastic waste, one of the most significant challenges for the food-to-go industry this is a unique opportunity to hear from the people at the cutting edge of R&D into radical new packaging solutions for the food-togo market. Speakers include Dr Sarah Jenkins, director of Magenta Research, as she rethinks pack design to meet consumer demands for sustainability and wellness and Martin Bunce, founder and principal director of Tin Horse Design, who will look at the evolution of packaging design to meet needs of consumers today and in the future. And join Rupert Wyllie from Wyllie Products, as he explains how smart packaging could transform the way the food-to-go sector reduces, reuses and recycles. With consumers demanding a new level of convenience that doesn’t

compromise on healthy eating the seminar programme also focus on sustainable nutrition. Join chair Mark Dempsey, consulting director at GlobalData, as he leads the debate examining how food-to-go companies are meeting the rising demand for healthy eating, for new flavours, for personalisation and ever-faster delivery services. Speakers include Shaun Pearce, chief technology officer at Gousto, who will look at promoting healthy convenience and Caoimhe McQuaid, foodservice nutrition and clean label business manager at Kerry Europe, who will examine how to meet calorie reduction targets in the out-of-home sector. INDUSTRY INNOVATION AWARDS Food Matters Live 2019 awards celebrate the very best innovation in the food and drink industry. If you’ve developed a brilliant new takeaway product or come up with a way to encourage your customers to make healthier choices, entries are now open for the industry innovation awards. There are 14 categories, including Innovative Food-to-Go Product of the Year and Best Healthy Eating Initiative. Find out more at https://www. Food Matters Live 2019 takes place at ExCeL London on 19 and 20 November 2019. Register at www.

lead the debate on the key issues for the global food and drink sector. Described as the ‘Davos of the food industry’ this is the first London-based event with a truly international cast of speakers. From a session celebrating the top 30 disruptors rethinking the way we source, produce, package and distribute food to the race to develop alternative proteins as more people reduce their meat intake, the Food Matters Summit offers delegates unique learning and networking opportunities. Speakers at sessions including Disrupting the Business of Food and Meet the Game Changers include Dr Sandhya Sriram, Co-founder and CEO, Shiok Meats (Singapore, Jamie Crummie, Founder, Too Good to Go (UwK), Gil Horsky, Director of Innovation SnackFutures, Mondelez International (Israel) and Andrew Ive, Founder and Managing General Partners, Big Idea Ventures (US). The Summit is a unique opportunity to hear outstanding thought leadership and network through SummitConnect and there is more information at https:// For further information:

FOOD MATTERS SUMMIT Running in parallel with Food Matters Live this year, in ExCeL’s prestigious Platinum Suite, the new Food Matters Summit will bring together more than 100 top-level international speakers to September 2019 17


Greggs builds up stocks as Brexit uncertainty mounts Greggs are building stocks of key ingredients and equipment that could be affected by ‘disruption to the flow of goods into the UK’


reggs is to launch a pilot of extended opening hours in a selection of its shops across the UK. Some branches already stay open late, with one in Westminster closing at 23:00 and another in Newcastle opening until 20:30 or 21:00. Its ‘click & collect’ pilot has now been extended to seven cities and it has extended its trial of delivery options to include Just Eat alongside its existing partnership with Deliveroo. These trials are providing valuable learning around the operational approach that must be adopted, says the company. But a spectre hangs over Greggs, as everyone else, as Brexit uncertainty mounts. “The negotiation of the UK’s exit terms from the European Union

continues to present significant uncertainties in the months ahead, with the potential impact that a disorderly exit might have on supply chains, tariffs, exchange rates and consumer demand,” says Roger Whiteside, Greggs’ CEO. “As disclosed at the time of our preliminary results in March, we are building stocks of key ingredients and equipment that could be affected by disruption to the flow of goods into the UK.” The bakery chain’s announcement came as it reported a strong rise in sales and profits, partly due to the popularity of its new vegan sausage roll. Total sales for the 26 weeks to 29 June 2019 grew by 14.7 per cent to £546 million, with like-for-like sales in company-managed shops up by 10.5 per cent compared with the first half of

18 September 2019 SANDWICH & FOOD TO GO NEWS

NEWS FOCUS 2018, when trading conditions were more challenging. “We came into 2019 with good sales momentum, which had built progressively through the second half of 2018,” adds Whiteside. “The launch of the now famous vegan-friendly sausage roll took this to another level, with initial demand significantly outstripping our expectations. The product has remained extremely popular with customers and is now one of our top sellers, demonstrating the demand for greater dietary choice in food-on-the-go. “Our award-winning marketing initiatives surrounding product launches and customer engagement are helping to drive increased customer visits, broadening our appeal for food-on-the-go at all times of the day. “Growth in customer visits has in turn driven strong sales across our traditional savoury products and sales of our traditional sweet products continue to benefit from the improved quality delivered by our investment in manufacturing centres of excellence.” Interestingly, breakfast-on-the-go remains the fastest-growing element of Greggs’ trading day, with sales of its freshly-ground Fairtrade coffee now placing it third in the UK out-of-home coffee market. The breakfast food offer is growing with fresh porridge and hot breakfast boxes becoming available in more shops as hot food cabinets are rolled out. With increasing demand for convenient meal solutions, Greggs is continuing to develop its offer for later in the day. Its focaccia-style pizzas are growing in popularity, supported by the post-4pm pizza deal of a pizza slice and a drink for £2. Hot food options are also being developed with the hot food cabinets supporting growing sales of new lines alongside the existing hot sandwich range. “The current growth in customer numbers is a great opportunity for us to demonstrate to new and returning customers how significantly we have transformed the Greggs shop estate, creating an attractive food-on-the-go experience with relevant products, extended trading hours and more seating. In the first half of 2019 we opened 54 new shops (including 16 franchised units) and closed 23 shops, giving a total of 1,984 shops (of which 275 are franchise units) trading at 29 June 2019,” adds Whiteside.

“The emphasis on opening shops close to where customers are working or travelling is contributing to the ongoing rebalancing of the Greggs estate. 38 per cent of our shops now serve catchments wholly outside of traditional shopping locations and we anticipate that this proportion will continue to grow to more than 50 per cent in the longer term. We have just opened our fourth drivethrough location in Newcastle upon Tyne and continue to work with partners to bring Greggs to other travel catchments such as railway stations, road and motorway services, and airports.” Meanwhile, the pipeline of new shop opportunities remains strong and Greggs expects around 100 net openings in the year as a whole, of which around 40 are anticipated to be with franchise partners. “As previously communicated, in the second half of 2019 we plan to increase investment in strategic initiatives that will deliver further long-term benefits. Our current trading performance has demonstrated the Greggs brand’s capacity for additional growth and the strong cash flows resulting from our current initiatives have given us the resources to invest in this potential. These investments, which will benefit growth in the years ahead, include further improvements to service levels in our shops and digital platforms, better availability of hot food options and further enhancements to our alreadystrong reputation as a responsible business. “Our supply chain investment programme continues to provide capacity for further growth whilst improving

product quality and making the business more efficient. In the first half of 2019 we completed the commissioning of new manufacturing platforms for bread rolls in our Manchester and Enfield sites, doughnuts in Newcastle and cream cakes in Leeds. We also made substantial progress in the construction of our new distribution centre based at Amesbury in Wiltshire, which is due to be commissioned at the end of the year. “In the balance of 2019, we will extend the distribution capabilities of our site at Treforest in South Wales and commence works to increase both the production and frozen storage capabilities of our savoury pastry manufacturing site at Balliol Park in Newcastle upon Tyne. This latter investment is the first stage of a two-year project to provide automated warehousing for our current and future needs. “Our investment in new centralised systems moved closer to completion in the first half of 2019, with the successful deployment of SAP manufacturing to our Balliol Park production site, and good progress in the transition to a new integrated human resources and payroll platform. “Current trading remains strong, although we continue to expect that the rate of like-for-like growth will begin to normalise as we face stronger comparative numbers in the second half of the year. Commodity cost pressure has been modest in the first half of 2019 but we expect higher food input costs in the balance of the year, resulting in overall cost inflation being at the higher end of our expectations.” September 2019 19


New Venezuelan arepa food to go concept set for the Westfield GABRIEL and Jose-Luis Gonzalez are opening CARACAS, a new arepa sandwich concept, bringing the vibrant flavours and spirit of their home country, Venezuela, to the UK. Named after Venezuela’s capital city, the new concept will open this October in Europe’s largest shopping centre, Westfield London in White City. The menu, designed by the brothers, will focus on fresh, seasonal ingredients showcasing the best of Venezuelan cuisine. A signature item on the menu will be the arepa - a flat, dish shaped cornbread stuffed with a variety of high-quality, flavourful fillings including Shredded chicken with avocado, Braised beef with cheese; Braised beef with black beans and plantain plus a variety of vegan and vegetarian options. Inspired by the popular arepa bars across Venezuela (areperas), it aims to recreate the fun, comforting and casual spirit of these bustling social hubs in the UK. It will give diners the option to fully customise their gluten-free arepas, with a wide selection of hot and cold fillings, garnishes, and sauces packed full of flavour. The venue will be the first Venezuelan venture for the duo, who began their culinary journey in 2012 with the launch of Peruvian restaurant

LIMA London in Fitzrovia. Lima introduced new South American ingredients and dishes to the London dining scene, becoming one of the capital’s leading Peruvian restaurants. Following on from this success, Gabriel and Jose-Luis launched Covent Garden’s Floral by LIMA in 2014 which brought a contemporary twist to traditional Peruvian cuisine. Gabriel commented on their next launch: “Jose-Luis and I are so excited to be bringing a taste of Venezuela to the UK with the launch of CARACAS. We’re so proud to come from a country with such a rich food culture and can’t wait to introduce dishes from our childhood to visitors to Westfield London - both Londoners and tourists alike. Venezuelan cuisine is increasing in popularity and we hope to see it embraced by the city we love.” Keith Mabbett, Director of Leasing for Westfield UK & Italy said: “Already famous for their hugely popular Peruvian outposts in London, we are delighted that Gabriel and Jose-Luis Gonzalez have chosen Westfield London to launch their first Venezuelan concept this autumn. The centre, which is Europe’s largest, has transformed the food experience for shoppers with many UK firsts and newest concepts capitalising on the 31 million footfall and £1 billion sales the

20 September 2019 SANDWICH & FOOD TO GO NEWS

centre generates each year. We have no doubt that this newest addition to the new Balcony Court Café will be a great success.” Another highlight on the menu will be build-your-own ceviche bowls including their signature bowl, ‘Vuelve a la Vida’ meaning ‘Come back to Life’ in Spanish. This tropical twist on the popular poké bowl will feature ingredients such as quinoa, salmon, avocado, plantain chips, crispy shallots, mango, coriander, cashews, sesame seeds, ponzu and lime mayonnaise. The build-your-own ceviche bowls will be an option for the more health-conscious, providing diners the opportunity to customise their meal at every step. Guests will be able to choose between a rice or quinoa base, before selecting from a wide range of fillings and garnishes. Side dishes will include Tequeños, crispy cheese pastries served with homemade mango chutney and Yuca chips with cheese sauce. For dessert, guests can choose from a selection of sweet treats including Tres Leches (a sponge cake soaked in three types of milk) and Alfajores (bite sized shortbreads filled with dulche de leche and rolled in coconut). Fresh juices and smoothies will also be on offer as well as a range of soft drinks, beers and spirits.




THE BEET GOATS ON Goats cheese, pickled beetroot & onion chutney

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Bristol bakery heads to Japan to celebrate Sammies success Sammies 2018 winner Pinkmans of Bristol are set for international recognition this autumn as they take their food to go and bakery brand to Japan BRISTOL bakery and food to go outlet Pinkmans will be heading to Japan this autumn and representing Britain at two prestigious annual Hankyu British Fairs held in Fukuoka and Osaka. The Park Street bakery has been chosen to represent the UK following its win in the Sammies Awards, recognising the bakery as Best Independent Sandwich Store in 2018. The bakery is a Park Street favourite. Opened in 2015, it has brought the working bakery back to the high street with a fantastic range of food to go. Founder Steven Whibley, formerly of Le Pain Quotidien and GAIL’s Bakery, wanted to answer a real gap in the Bristol landscape for a modern bakery that delivered a mix of good food to go, fresh bread, coffee …. and the now famous sour-dough-nuts. And he’s certainly succeeded …. Situated at the top of historic Park Street, it’s a popular choice for local students, workers and families, thanks to its fresh innovative menus, serving the community from 8am until 10pm. The British Sandwich & Food To Go Association also played a part in Pinkmans’ journey to the east! Sam Day, PR Manager for the British Sandwich Association, explains: “When Hankyu approached us looking to work with an award-winning sandwich shop we just knew that Pinkmans would be the perfect match. The company won a Sammies Award in 2018 when the judges were wowed by the creativity of this westcountry establishment.

“It is fundamentally a British bakery with a wonderful unique twist creating very special bread, sandwiches and cakes. We are confident that the Japanese are going to love this wonderful west-country bakery.” BEST OF BRITISH The “Best of British” Fairs, held at high end Japanese department store Hankyu, are a celebration of the British culture for Japanese consumers. The annual events bring together the best of British, celebrating British creativity and innovation and recognising iconic British inventions and designs. Other attendees include celebrated fish and chip shops, piemakers and UK iconic brands like Peter Rabbit, Alice in Wonderland, Harry Potter and of course the Royal Family. Hankyu’s British Fair 2019 runs between the 2nd and 15th of October and will be attended by over a million visitors. Pinkmans will run a pop-up bakery during the Fair, sharing some of the fresh delicious bakes that Bristol has enjoyed. It is sending two bakers – Head Baker Michael Engler and Eddie Perez (Food & Beverage Manager) - who will be baking and filling many thousands of their signature sour-dough-nuts and mini savoury buns for the Fairs. Hankyu Department Stores first opened in 1929 as the railway terminal department store in Osaka, becoming the hub for fashion and lifestyle trends. In 1970, celebrating Japan’s love of British culture, the ‘Traditional Royal British Exhibition’ was born celebrating

22 September 2019 SANDWICH & FOOD TO GO NEWS

popular British fashions. The exhibition has evolved into the now ‘Hankyu British Fair’ an annual event held across Hankyu stores in Japan selling British products and celebrating British culture and lifestyle. Pinkmans’ founder Steven Whibley said: “It’s a real honour to be invited to Hankyu’s British Fair 2019 in Japan. Since winning a Sammies award we have enjoyed the national recognition and we are now looking forward to showcasing the company internationally. This is such a fantastic opportunity for our bakers and a really wonderful opportunity to put Bristol on the international culinary map.” Mr Yuichiro Nishimura , Event Planning Manager for Hankyu Department Stores Inc., is delighted to be showcasing a British bakery as part of the Hankyu British Fair. He said: “The British Fair has become an institution in the cities of Osaka and Fukuoka where at Hankyu we love to celebrate the British culture. We are so excited to be bringing Pinkmans to Japan and we know our clients will love the sandwiches and cakes.” For more information about Pinkmans visit For more information about The Sammies Awards visit our awards pages where you can find more information about entering the awards and getting your business national, or possibly international recognition.


Adelie relaunches Urban Eat brand with £5m marketing spend The Urban Eat food to go brand has been launched and expanded, targeting a range of different missions and a wider demographic outside its traditional university heartland


delie is relaunching its Urban Eat food to go brand with new ranges and a new look – offering ‘Food with Attitude’ to consumers and its best ever tasting products to date. The £120m brand is introducing new recipes and flavours, including new Street Food and Deli ranges which aim to capitalise on the latest food trends and broaden its appeal in a variety of channels. Ahead of the relaunch, Urban eat conducted extensive consumer research and benchmarking to ensure the new range met the needs of modern consumers. The brand refresh will be supported by £5m investment across a multi-channel campaign including print, digital and social advertising, in-store activations, sampling and influencer marketing. THERE ARE NOW FOUR DISTINCT RANGES: URBAN eat Core – all the URBAN eat core range and classic flavours, plus a new premium range and a CQUIN-compliant light range to cater for those looking for healthy options under 400 calories. The range also includes more salads than before to accommodate growing demand and a range

Wayne Greensmith, Head of Category Marketing at Adelie Foods of vegetarian, vegan, gluten free and halal products. URBAN eat Deli – a broad mix of coffee shopinspired hot and cold deli products, tapping into café culture. Products include classic toasties and paninis, new additions such as the Smoked Salmon & Cream Cheese Bagel and a range of hot boxes in addition to cold eat sandwiches and salads. URBAN eat Street – a new collection of innovative products inspired by the latest food trends, including Bacon naan, Vegan Bean Burrito

and Mozzarella & Tomato topped Flatbread. URBAN eat Roots – the popular range of vegetarian & vegan sandwiches and wraps with punchy flavours and quirky names – all approved by the Vegetarian society and benchmarked. Wayne Greensmith, Head of Category Marketing at Adelie Foods, says: “We may already be the UK’s biggest sandwich brand, but with this relaunch we believe we can deliver strong growth for our customers and bring our products to more people

than ever before. Every product in the range has been benchmarked to make it our tastiest range ever we’ve already had fantastic customer feedback. “The relaunch meets the needs of the evolving food to go market. This shines through with our refreshed packaging and simplified ranges that standout on shelf, while the new products allow us to have a portfolio that can flex around changing consumer missions, appealing to a wider demographic of consumers and reflecting modern food trends.” The key objectives of the campaign are to raise awareness of the URBAN eat brand, drive frequency of purchase and encourage bigger basket spends. The four new ranges aim to reduce complexity for shoppers, while hitting more mission needs from breakfast to lunch, and hot eats to snacking. Sustainability has also played a key role in the new range. All the cardboard Urban eat uses is widely recyclable and is from managed renewable forests – with at least two trees planted for every tree used. In order to reduce food waste, 95% of the sandwich range now has a four-day shelf life. September 2019 23


Urban Eat’s huge 12-month relaunch project Resetting the Urban Eat brand has been a huge task, undertaken over 12 months. The company now aims to progress from the UK’s No 1 sandwich brand to the UK’s No 1 food to go brand. Wayne Greensmith, Head of Category Marketing at Adelie Foods, spelt out the details at the recent London launch Over the last 12 months we have been working on a huge project resetting the sandwich brand, Adelie’s Urban Eat. We understand that the market is hugely competitive and consumers want more choice, so we’ve gone about creating something that is fit for our customers and end-consumers as well. We are currently the UK’s No.1 sandwich brand and this has been all about creating bigger and bolder flavours with the brand, making this our best ever tasting Urban Eat range. We’ve benchmarked hundreds of products and there’s a huge investment going into this with a £5m marketing spend over the next three years. In effect, we want to move from the UK’s No 1 sandwich brand to the UK’s No 1 food to go brand because we understand that the market has moved way beyond just sandwiches. It will be the 10th anniversary of Urban Eat next year and this relaunch is all about making sure that this is right for the next ten years. The brand has grown from nothing in 2010 to a brand worth £120m at retail sales value. In terms of food to go, we are currently in a really buoyant market. Whether you’re a coffee shop,

foodservice restaurant, convenience store, supermarket or a forecourt, the predicted growth of food to go is between 4-6% in each of those sectors over the next five years. From that perspective, we’ve ensured that Urban Eat is fit for purpose. We’re targeting a broader reach of consumers. Traditionally the heartland for Urban Eat was universities and students as a huge part of the marketplace, and it still is very important. But we conducted some research with consumer focus groups prior to Christmas with a really broad food to go demographic, from students, people going to work, retired people. We’ve developed a brand new identity, working with a leading creative partner called Honey, based in London, who have completely reset what we have done with the brand. The brief was not just about making it look great (although we hope we’ve achieved this) but also making sure it’s right strategically for the consumer in the different channels that we’re operating in: for instance, making sure we’ve got ranges suitable for our coffee shop customers, our convenience customers, retail, foodservice, hospitals and leisure – making sure it’s got that broad appeal.

24 September 2019 SANDWICH & FOOD TO GO NEWS

We also needed to ensure that the brand flexes across a range of difference missions with a much broader range, so there are more products in the breakfast range, more hot products with bigger packs such as the triples, and there are more salads because of health needs. On the sustainability front we’ve put in a huge amount of work with our sustainability message on the side of the packs. We’re still on a journey with that: we’ve made some huge improvements and moved forward. Like a lot of retailers, we’ve still got a lot of work to do … but we have absolutely moved the brand forward. As a team, and as the wider Urban Eat team, I can honestly say we have sampled a great many sandwiches over the past few months for quality benchmarking, just to ensure we have the best tasting range in the marketplace (that’s the reason this shirt’s so tight! ) and we’ve also researched that with consumers.


There are a number of key food to go trends shaping the Urban Eat range. We’ve extended the breakfast range with more hot eat products, we’ve got our street food range and also cold eats – breakfast is still one of the fastest growing day parts and there’s still a big opportunity there. What we’re finding with the breakfast offer is that because consumers don’t have a lot of time, they are buying a lunch product at the same time as their breakfast product because they know they won’t be able to get out later. So breakfast is the key to getting customers to spend more. With salads, there has been some tremendous growth in this area in the last five years, so we have improved and extended the range to give consumers more choice. On the hot food front, hot food was about 5% of the category five years ago – now its 13%, and that includes products like toasties, paninis and hot boxes, which

have to be heated to eat. Consumers are demanding more choice and hot food is a big part of it. We’ve extended our range of wraps, which as a sub category has grown the most over the last few years, with perceived health and less carbs in particular playing a big part in this. Then meat free is the key to our Roots vegan and vegetarian range, which has been extended, and this trend is going to continue into the long term. Street food is all about taking it to the mass market now. We’ve launched a Street food range which includes products such as burritos and flatbreads, all very different from previous products. In terms of the range as a whole: it was big before but it’s now been extended to a huge range of over 200 products and the big message is this is the best tasting Urban Eat range to date. We’ve also changed the range architecture. Previously we had Eat Better, our healthy brand, but it was confusing because consumers didn’t know if it was actually healthy or healthier ingredients. We also had our premium top tier - Posh Nosh - which wasn’t really that posh at the end of the day! So we’ve completely reset what we’ve done in terms of premium and health. So we’ve simplified the range hierarchy but made sure it’s fit for all the channels we’re operating in. Essentially, we’ve got Urban Eat Core, which is the bulk of the range – all the sandwich classics are in there, such as ham and cheese, ham and mustard, and a range of mixer salads and wraps - along with paninis and toasties. There’s also a mix of gluten free, halal and vegan/vegetarian as part of that range plus a new premium range and a CQUIN-compliant light range called Light Choice to cater for those looking for healthy options under 400 calories. The range includes more salads than before to accommodate growing demand and a range of vegetarian, vegan, gluten free and halal products Urban Eat Deli is a new range and we’re particularly excited about this one. This is a café and coffee shop focused range which has a very different look to a traditional retail range, with toasted paninis, salads and hot boxes.

Urban Eat Roots was launched about three years ago and was ahead of its time – now we’re giving it a refresh but it’s already doing really well as a business with the meat free market growing. URBAN eat Street is a new collection of innovative and flavoursome products inspired by the latest food trends, including a fantastic Bacon naan product, Vegan Bean Burrito and Mozzarella & Tomato topped Flatbread. All the products are microwaveable. PACKAGING AND BRANDING We’ve done a huge amount of work on the branding. We’ve now got a brown kraft background, which is more natural on the fixture. A key insight from the research was all around the nutritional information: we used to have it back of pack, but Adelie came through for the Urban Eat brand in the research so strongly - and consumers want to know front of pack what they are eating [traffic lights]: am I going to have a green and amber day, is it going to be a red on a Friday? People don’t have time: they want to quickly grab a sandwich and and a coffee and go out again, and this is a really good way of showing consumers we’re not hiding anything. We’re also trying to get as much information as possible on the side of the pack: provenance, free range egg, wholemeal bread – we’re including all that. Then on the flip side, there’s our sustainability messaging. Light Choice (under 400 calorie), has a slightly different look with a lighter background. We’re particularly excited about the Deli range: we’ve gone for a particularly striking teal colour, which really stands out, compared to the retail range. Roots is a bit more arty with the approach and is really key to our growth plans. Finally, the Street Food range is all about carnival colours with some really exciting key flavours. This is an edited version of Wayne Greensmith’s presentation. September 2019 25


Could you be the BRITISH SANDWICH

DESIGNER OF THE YEAR 2020 ? £5,000 in Prizes to be Won


o you make a sensational sandwich? Is your butty the best? Or do you have a delicious salad pot that makes for the tastiest lunch? We are looking for the Sandwich and Food to Go Designer of the Year 2020 as we launch the annual Sandwich and Food to Go Designer Competition as part of the prestigious Sammies Awards 2020. The competition has a huge £5000 prize pot and with a selection of exciting sponsor ingredients the competition has never looked better. Recognising the huge rise in the food-to-market we are delighted that this year’s competition can encourage total creativity with the chefs being tasked to make either a sandwich or food-to-go pot in any of the categories.

The winners of the regional heats will then be invited to the final which will take place on 7th May 2020 at The Royal Lancaster London Hotel where they will again be asked to make up their entries for judging by Celebrity Chef Theo Randall and a panel of industry buyers. WHAT ARE THE JUDGES LOOKING FOR? The entries will be judged at all stages on innovative qualities as well as taste and commercial viability. WHO CAN ENTER? The competitions are open all those working in the UK sandwich and food to go industry, including those working in sandwich bars, foodservice outlets, retailing and manufacturing.

HOW IT WORKS? The British Sandwich & Food to Go Designer of the Year. Contestants can enter a minimum of three categories. In each case, they are invited to create an innovative new sandwich or food to go product using the ingredient specified by the category sponsor. To help contestants develop their recipes, each entrant will be sent samples of the sponsor’s ingredient to use. This ingredient must form a key part of the entry but can be combined with other ingredients to create their entry. Initially entrants are asked to submit written recipes with photograph for judging. Those considered to be best will then be invited to one of five regional heats in March 2020 where they will be asked to make up their entries in front of a panel of judges.

26 September 2019 SANDWICH & FOOD TO GO NEWS


Competition Ingredient: Applewood Free From

Applewood® Cheese was first created in 1965 in Ilchester, deep in the heart of Somerset using the best quality local ingredients. Applewood Free From has been developed in response to the growing vegan market. Emulating the creamy Applewood flavour, this creamy smokeflavoured cheese alternative with a smooth texture is perfect for vegan menus. It is made from a coconut base, blended with the unique Applewood smoky flavouring, which remains even when melted.

H. Smith Food Group plc

Competition Ingredient: H. Smith Food Group Shredded Chicken

H. Smith Food Group plc is one of the UK’s leading independent wholesalers and distributors of frozen food products to the wholesale, catering and retail markets. H. Smith specialises in quality frozen meat, poultry, seafood and further processed products for the fusion/ethnic and catering sectors.

H. Smith Food Group Shredded Chicken is produced using just chicken, water and salt. Developed specifically for the sandwich and snack market in the UK, the product is conveniently packed in 2.5kg bags and can be used as a sandwich filling with a combination of flavours.

Royal Greenland brings wild-caught, highquality seafood from the North Atlantic and the Arctic Ocean to consumers around the globe. With it’s own fleet of large oceangoing trawlers fishing in the rich fishing grounds between Greenland and Eastern Canada Royal Greenland catches, packages and distributes a variety of delicious, fresh seafood to customers around the world.

Sam Browne Foods

New York Bakery Company Competition Ingredient: The competition product, currently under development will be announced soon.

New York Bakery Company is the UK leader in bagel and viennoiserie manufacture supplying high quality products to UK supermarkets, out of home channel and internationally. With a 90% value share of the bagel market in the UK, New York Bakery Company is the largest scale manufacturer of authentic (boiled and stone baked) bagels in Europe, producing over 300 million bagels each year. New York Bakery products are sold in a range of countries including the United Kingdom, Ireland, Spain, France, Germany and Scandinavia and is the recognised market leader in bagel manufacturing in the UK.

REGIONAL COMPETITIONS NORTH EAST Tuesday 3rd March Greggs PLC, Newcastle-upon-Tyne NORTH WEST Wednesday 4th March Frank Roberts & Sons Ltd Northwich, Cheshire

Competition Ingredient: Sam Browne Foods Shredded Duck

Sam Browne Foods is based in the UK, their BRC Grade AA accredited factory prepares bespoke cooked meats and poultry for ready meals, sandwiches, salads, pizza toppings, and snack food. Sam Browne Foods Shredded duck makes for a tasty sandwich or food to go ingredient. Paired with different flavours the delicious meat can make a versatile filling or topping for the ultimate food to go lunch.

MIDLANDS Thursday 5th March TMI Foods Ltd Northampton SOUTH EAST (LONDON) Wednesday 11th March Greencore West Drayton SOUTH WEST (BRISTOL) Thursday 12th March National Catering Equipment Centre Bristol

Royal Greenland

Competition Ingredient: “At Royal Greenland we have so many lovely products we can’t decide between the prawn, lobster or halibut, watch this space”…


Please register your interest by emailing your nam e, company address and telephone number to Sandra@sandwich to receive free samples of the nominated sponsors ’ products.

Closing date for registering interest is 30th November 2019

Full competition details will be sent out and can also be found at September 2019 27

Sponsored by

SAMMIES Silver Celebrations at The Sammies Awards 2020


ext year we will be celebrating 25 years of the Sammies Awards and we are delighted to announce the information and categories. As the lunchtime market continues to evolve so too do our annual Sandwich & Food to Go Awards as we recognise and bestow praise upon the industry’s finest. The Sammies Awards recognise excellence in the industry, awarding all aspects from New Sandwich to Convenience Retailer. 28 September 2019 SANDWICH & FOOD TO GO NEWS

This year we are delighted to announce a new category with the Environmental Award, recognising the work being done to minimise impact on the environment. The Sammies Awards 2020 will be held in the Nine Kings Suite at the Royal Lancaster London Hotel on Thursday 7th May. Hosted by Chef Theo Randall and Comedienne Jo Caulfield, the evening promises to be an evening packed full of excitement, achievement and recognition.


INDEPENDENT RETAILER AWARD For businesses with 10 outlets or fewer (with a minimum Food Hygiene Rating of 5). This award is open to all independent retailers to include sandwich bars, cafés and bakeries. A maximum of seven regional winners will receive a gold award as well as two free tickets to attend the awards dinner. A platinum award will be awarded if one is considered to be exceptional. Closing date for entries: 31st December

EN-ROUTE RETAILER AWARD For all retailers (regardless of size and scale) who provide sandwiches and a food to go range within the travel sector, including forecourts, service stations, airports, on board trains and airlines.

CONVENIENCE RETAILER AWARD The Convenince Retailer Award is presented to the retailer considered to have done the most to develop its sandwich & food to go business. The judging will consider independent data on market performance as well as information provided from the business. MARKETING AWARD Open to all sandwich and food to go businesses, this award aims to recognise the importance of marketing in these markets. The judges will be particularly seeking to identify initiatives that have been used successfully to achieve specific strategic goals. Those shortlisted for this award will be invited to London to present their marketing campaign to a panel of industry judges.

MULTIPLE RETAILER AWARD Open to all retailers of pre-packaged sandwiches and food to go products, this award seeks to recognise those multiple retailers who have done the most to develop their sandwich and food to go business in the past year. The judges will consider independent data on market performance as well as information provided from the business. All multiple retailers are considered for this award.

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

CHAIN RETAILER AWARD This award recognises excellence amongst those sandwich and food to go retailers with more than 10 outlets. Whether products are made to order, pre-packed on site or made in a central commissary the judges will be looking to acknowledge those chain retailers who are driving the business forward and have achieved the most impressive development in the qualifying period. Those being considered for this award must have a five hygiene rating.

MANUFACTURER AWARD The Manufacturer Award recognises the overall contribution made to elevate and grow the sandwich and food to go category and for 2020 is now open to both BSA Members and Non BSA members. BSA members will automatically be considered for this award. Non BSA members must submit their British Retail Consortium (BRC) Report with entry form stating why they deserve to win. Entries for consideration must be BSA audited or have BRC AA or AA+ grades. The judges will take into account initiatives to improve the quality and food safety of sandwich and food to go manufacturing as well as factors such as investment in people and facilities, technical standards and product quality.

CAFÉ RETAILER AWARD The Café Retailer Award is open to businesses with 10 outlets or more selling sandwiches and food to go products. The award will be divided into two categories: • In-store • High Street The judges will look for those café retailers who have successfully developed their sandwich & food to go business within the award period. Those being considered for this award must have a five hygiene rating.

SAMMIES AWARDS 2020 NEW PRODUCT AWARD Innovation is a critical part of developing any food chain. This award aims to encourage the work being done by suppliers and manufacturers to develop new products for the sandwich and food to go market. This award is divided into two categories: • Ingredient • Equipment/Packaging

BUSINESS DEVELOPMENT AWARD This award recognises business developments that have helped progress the industry. This award is particularly aimed at recognising those individuals who drive successful change for the good of the business and the industry. Those shortlisted for this award will be invited to London to present to a panel of industry judges. NEW SANDWICH AWARD Open to any new sandwich (not a range) launched within the qualifying period, this award seeks to encourage and recognise good innovation in the industry. This award is divided into two categories: • Hot • Cold

HEALTHY EATING AWARD This award aims to recognise the work being done by businesses in the sandwich and food to go markets to provide consumers with interesting new healthy eating products. Judging of this award will take particular account of the calories and nutritional values of the sandwich or food to go product as well as taste, presentation and commercial viability.

INDUSTRY AWARD Presented to a business or individual who the BSA Management or Committee consider deserves recognition for the work they have done to advance the UK sandwich and food to go markets.

NEW FOOD TO GO AWARD This award recognises good innovation in the food to go market. The judges will be looking at innovation, taste, eye appeal and commercial viability.

NEW FOR 2020 ENVIRONMENTAL AWARD This award is designed to recognise the work being done at all levels of the industry to reduce the sectors – and their business’ – impact on the environment. Initiatives might range from new developments in packaging to distribution. Entries should initially be submitted on one side of A4 including supporting material and stating the environmental benefits gained. Those shortlisted for this award will be invited to London to present to a panel of industry judges.

HOW TO ENTER 636346 or k or call Caron Parry on 01291 Simply visit email February 2020 Closing date for entries is 14th 9 ailer Award’ - 31st December 201 Ret nt Closing date for ‘Independe 0 202 ry rua 1st March 2019 – 28th Feb The award qualifying period is @BritSandwich

@BritSandwich @LoveSarnies @BritSandwich

dence and all ies will be treated in strict confi CONFIDENTIALITY: All entr agreements. will be bound by confidentiality

30 September 2019 SANDWICH & FOOD TO GO NEWS




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

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

Tel 01274 596000

The Sammies Awards:

Better for Business Thinking of entering The Sammies Awards but not sure if it can benefit business? Have you thought about attending The Sammies Awards Gala Dinner but not sure if it could work for your business? Next year we are celebrating 25 years of The Sammies Awards. That’s 25 years of celebrating this dynamic everchanging industry. Don’t take our word for it. Read some testimonials below.

“On behalf of Royal Greenland Ltd, I just wanted to say thank you for getting us involved in this year’s Sammies and Sandwich Designer of the Year award. The Sammies certainly lived up to its reputation and the halo effect lingers on with all the current buzz on social media! We had a great day and a fabulous evening with our guests, please pass our thankyous to everyone involved.” Solenne Labarere Royal Greenland

“Norseland has sponsored the Sammies Awards for several years. It’s a fantastic way of getting our cheeses into the hands of some of the top chefs in the sandwich industry and has resulted in our cheeses ending up in sandwiches sold on forecourts and in supermarkets nationwide. The awards are very well organised and continue to evolve each year. In 2018, Applewood worked with the BSA to create a new food to go category in response to the growth in this sector, which proved really popular with the development chefs as it allowed them to bring even more creativity into their dishes.” Lisa Harrison Senior Brand Manager – Norseland

32 September 2019 SANDWICH & FOOD TO GO NEWS

“We were incredibly proud to sponsor The Food to Go New Product Award at The Sammies, undoubtedly bringing together the best in the business! It was a fantastic opportunity to network with such a diverse representation of people from different parts of the industry, meeting with existing customers and establishing new partnerships. Well done to the team for organising an evening with a great host, fine food and entertainment! Looking forward to The Sammies 2020”. Jamie Joyce, Chief Executive Jamie Joyce, Chief Executive The Alan Nuttall Partnership Ltd - Foodservice Solutions The Alan Nuttall Partnership Ltd - Foodservice Solutions

“Thank you for hosting such a great evening and event! I thoroughly enjoyed the whole thing. Such a pleasure. Winning was a massive surprise and I was absolutely elated to be recognised in this way! I know you put in a massive amount of work to make the event happen, so I wanted to ensure a personal thank you from me. “ Megan Fallows – Greencore & Sandwich Designer of the Year 2019

Onthe Rise!

Jacksons, baking Great Bread for the sandwich industry. #enjoybread


Leicester brothers out to

shake up lunchtimes Brothers Jake and Naynesh Karia are on a mission to marry the vibrancy of street food with the convenience of a handheld snack in their street food brand Jake & Nayns


aking on the lunch category and seriously disrupting how we see food-on-the-go are two brothers from Leicester and the brains behind the street food brand Jake & Nayns’. Named after brothers Jake Karia, Managing Director, and Operations Manager Naynesh Karia, Jake & Nayns’ is best known for its innovative and award-winning Naansters - readyto-eat, light, fluffy naans filled with authentic curries. With the launch of the Naanster in Summer 2017, the pair set out on a mission to shake up the category and debunk the myth that food on the go can be bad for you, proving that there are satisfying, quick meals out there that aren’t full of fat, sugar and salt.

Noticing a distinct lack of delicious world-food options in the convenience sector, they took inspiration from their significant food production experience, and created Naansters to fill this gap in the market. Jake says: “Having madly busy lifestyles and being out on the go, we could never find anything that matched up to the tasty food from home. So a quest was born, one where we attempted to marry the vibrancy of street food with the convenience of a handheld snack.” Naansters have gone on to winning many awards as a hand-held, light and satisfying meal. They are specially designed to retain their structural integrity while being eaten, meaning

34 September 2019 SANDWICH & FOOD TO GO NEWS

consumers can enjoy the product in one hand. The range is inspired by authentic curries including: • Chicken Tikka - a light fluffy naan bread filled with succulent chicken in a tikka sauce, pilau rice and mango chutney • Beef Madras – a light fluffy naan bread filled with beef in madras sauce, pilau rice and mango chutney • Balti Chicken – a light fluffy naan bread filled with succulent chicken in a balti sauce, pilau rice and mango chutney • Chickpea Curry - a light fluffy naan bread filled with delicious chickpeas and cauliflower in a tikka sauce, pilau rice and mango chutney.


From this point, the only direction for Jake & Nayns’ is world-chiller domination, says the company! Set to grow the on-the-go category and therefore stir things up again, this month sees Jake & Nayns’ take street food inspiration from Central America and launch its new range of Burritos. “In order to be at the forefront of flavour, we are out-and-about tasting the latest street foods on offer, which is where many world foods find their ground in the UK. From getting an understanding of what works on the street and how people consume it, we can replicate the formats and flavours, and bring them into a chilled environment,” Jake says. “Naansters have appeal to busy consumers who want a healthier alternative to current on-the-go options as well as a product which is tasty and filling. It was this mindset we adopted to develop our new range of burritos and also samosas, which are in stores now. For us it is all about how to Eat Street!”

• Chipotle BBQ Pork - tender pulled pork, cooked in a smoky BBQ sauce, spiced with chipotle chilli with kidney beans and rice All of the products in the Jake & Nayns’ range can be enjoyed hot or cold, and need just 90 seconds in a microwave to provide a warming and hearty meal. The chicken used in every Jake & Nayns’ Burrito and Naanster is 100% British Chicken breast and is made by hand. Boasting some of the very best spice-flavours of the world, the Jake & Nayns’ Burritos sport a no ‘red traffic light’ nutritional policy, like the Naansters range, meaning each 185g serving falls within the recommended daily intake of fat, saturates, sugar and salt.

The Karia brothers look to their customers for direction in food trends and category development to innovate through their product range. They know that millennials are currently boosting the world foods market and that this discerning customer is all about experimenting with new flavours and spices. They are on the hunt for these when they travel or cook at home, but when it comes to convenience, they need to see these stocked regularly for the market to change with packaged street food to really make an impact. Jake concludes: “Our ambition is to completely redefine lunchtime, offering healthier, tastier options from street food across the world. We are bringing the kind of the food the specialist High street outlets are selling but into mainstream retail. Meal deals are good but can get so boring - it’s time to shake things up and disrupt the market with bold flavours and a little spice!” Members of the British Sandwich Association and attending the lunch! show this month at stand A37, Jake & Nayns’, Food Attraction Ltd is a first generation family business with two brothers, a wife, a sister and daughter all working together to deliver new and exciting food-to-go solutions to the UK consumer. The family-run firm has been successful in developing partnerships with major high street retailers as well as reputable high street restaurant chains, airlines and railways. High standards have always been maintained throughout Food Attraction Ltd’s history, reflected in its BRC Global Standards ‘AA’ certificate, which was awarded to their site in Leicester.

The new Jake & Nayns’ Burrito launched in stores this September in four flavour variants: • Chilli BBQ Jackfruit – pulled jackfruit cooked in a chilli BBQ sauce with rice and kidney beans • Mexican Chicken – shredded chicken breast, cooked in a punchy sauce from the Yucatan region of Mexico with rice and kidney beans • Jerk Chicken – jerk spiced pulled chicken breast with rice and kidney beans September 2019 35

NEWS Alex Noake

Kevin Curran

Tri-Star’s MD Kevin Curran steps down TRI-Star Packaging’s long-standing MD Kevin Curran has stepped down to pursue other interests. He has been replaced by Alex Noake, previously Commercial Director and General Manager at the company. Noake worked in a number of commercial and financial roles before joining Tri-Star in May 2017. “It is a very challenging time across the industry, not least due to problems on the high street and the pressures facing the casual dining and grab & go sectors in particular,” said Noake. “However, within every challenge lies opportunity and for Tri-Star we are always looking to the next big innovation to develop our business and help our customers reduce their environmental footprint and improve profitability.” Based near London, in Enfield, Middlesex, Tri-Star Packaging was founded in 1991 by Kevin Curran and Kevin Prosser. Both founders are stepping down to pursue other interests, with previous Managing Director Kevin Curran remaining in the industry as a thought-leader who will continue to work closely with Tri-Star. “Both Kevins have been devoted business leaders and tremendous mentors from sales, commercial and operational perspectives,” said Noake. “I am looking forward to applying all the learnings from these two pioneers and to continue to project their energies and drive into the future of the business.” Tri-Star Packaging is a leading supplier of packaging and disposables to the food and drink market. Renowned for innovation and outstanding customer service, TriStar offers a large range of cuttingedge, award-winning packaging and products for the food-to-go, coffee bar, retail, catering and bakery sectors.

Quorn launches new range of sandwiches and wraps in partnership with Adelie Foods ADELIE has partnered with Quorn on a new range of sandwiches and wraps. The range includes four sandwiches and two wraps, containing a variety of Quorn fillings and has launched across the Out of Home Channel with a focus on Universities. The majority of UK consumers (52%) are now reducing their meat consumption in some capacity and this is largely driven by a desire to live a healthier lifestyle. Growing awareness of eating a sustainable diet is also contributing to this change and looks set to increase as the impact of meat on the environment becomes better understood. Andy Smith, Director of Business Development, Quorn said: “The meat free category is currently largely centred around planning meals at home, but our research has shown there’s a big demand for more meat substitutes and vegetarian options in the On The Go channel. Our sandwiches and wraps performed brilliantly in consumer taste tests and we think our new range can increase awareness and sales for the lunchtime meat-free category. “Our research shows 73% of our consumers are not vegetarian,

36 September 2019 SANDWICH & FOOD TO GO NEWS

demonstrating an increase in flexitarian diets and people looking to reduce the amount of meat they consume. Our mission at Quorn is to create delicious, healthy and sustainable ways for customers to take a ‘less is better’ approach to meat consumption. This new collection will make buying a tasty meat-free option when on the move more accessible than before.” David Guy, Commercial Director, Adelie Foods, said: “We’re delighted to partner with such a leading and dynamic brand such as Quorn to bring these new products to market. Quorn is a signpost brand when it comes to meat free, so these products will be instantly recognisable, which will help to drive sales for the whole category, especially as more consumers consciously reduce their meat consumption.” The meat free category is worth £308m (+14.7m YOY) and Quorn has invested over £12m in the last year to drive awareness of its brand. On the sandwich side the range includes Vegetarian Chicken & Stuffing; Vegetarian Chicken Salad; Vegetarian Ploughman’s and Vegetarian Ham Salad. Wraps include Sweet Chili and Caesar.

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New allergen labelling law: the BSA view British Sandwich & Food To Go Association Director Jim Winship is advising food to go businesses not to overreact to the news that foodservice businesses will in future be required to fully label products that are pre-packaged for direct sale, with a two-year period before the requirements take eect


he British Sandwich & Food to Go Association is advising businesses not to overreact to the recent news that Out of Home foodservice businesses will in future be required to fully label products that are pre-packaged for direct sale. So far, the Government has only announced that it will be introducing legislation to require this and that there will then be a two-year period before the requirements take effect. Fortunately, there are already software programmes available that enable smaller businesses to produce labels with full ingredient information and which do not necessarily require investment in equipment as they operate with standard computers and printers.

However, the application of labels will require input of data, staff time and training. WHAT IS MEANT BY PRODUCTS PACKAGED FOR DIRECT SALE? Essentially this covers any product that is packaged and put out for customers to pick up for themselves from a display. Those products bought in pre-packaged from third-party suppliers should already have full labelling on them, so this only applies to products that are made in-house by the business. Under current Government guidelines, this would include packaged sandwiches, meat pies, cakes etc. that are made by the business and sold in a pack.

38 September 2019 SANDWICH & FOOD TO GO NEWS

The current guidelines are to be reviewed in consultation with us and other Stakeholders over the coming months. However, as a general rule of thumb, it is best to anticipate that anything in packaging for the consumer to pick up from a chiller or cabinet will need to be fully labelled.

NEWS FOCUS In such circumstances, it may be appropriate to include a statement on labels about the allergens used by the business and that it cannot guarantee that traces will not get into products. OUR ADVICE Our advice currently is to wait for further clarification of the requirements before acting. Our Association will be pressing officials to clarify full details of the requirements over the coming weeks and would hope to be able to issue clear guidance by the Autumn

THE FSA VIEW WHAT DOES FULL LABELLING INVOLVE? Under the current EU Food Information Regulations full labelling means that products have to comply with Article 9 (1) sections a-c of the Food Information for Consumers Regulations. This means the labels have to state: The name of the food A full list of ingredients – these have to be listed in weight order (heaviest at the top) and in some cases may need to show their percentage in relation to the overall product. Any allergens in the product must be emphasised (usually in bold type) in the ingredient list. There are currently 14 prescribed allergens which must be stated even if they are a component of another ingredient. The current legislation also requires the name and address of the business as well as a date mark or use by date. The exact requirements under this new legislation will be subject to discussions but the above is a guide to what is likely to be required.

The BSA has labelling guidance on its website setting out the requirements for full labelling of packaged products which is a useful guide to what is likely to be expected. This includes a list of the 14 prescribed allergens. ALLERGEN RESPONSIBILITY? Businesses will need to consider the implications of labelling specific allergens in situations where there is any risk of cross-contamination, as the fact of labelling puts greater responsibility on the operator for alerting consumers to risks. Indeed, there is concern that the specific requirement to state allergens in a particular product could mislead consumers with intolerances into thinking they are entirely safe without being aware of the cross-contamination risks. Current law requires businesses to manage cross-contamination risks effectively. However, it recognises that where risk cannot be removed it is acceptable to communicate this to consumers. However, businesses doing this must be able to prove the dangers with a risk assessment.

Food Standards Agency Chair Heather Hancock welcomed the announcement of the new allergen labelling law. She said: “I warmly welcome the Secretary of State’s announcement: this is an important step forward in our ambition for the UK to become the best place in the world for people living with food hypersensitivities. “We know that the impact of food allergy and intolerance on quality of life can be as great or even greater than almost all other foodborne diseases. “While it is impossible to eliminate the risks entirely, we believe the Secretary of State’s announcement of this change in the rules will mean better protection for allergic consumers.” The announcement was the result of a UK-wide consultation, launched in January, that sought views on updating food allergen labelling laws for foods prepacked for direct sale. It followed the tragic death of teenager Natasha EdnanLaperouse, as a result of an allergic reaction to a baguette she had eaten which did not display allergen information on the packaging. The FSA Board, in a public meeting held in May, agreed on advice for Ministers that full ingredient labelling should be mandatory for all pre-packed for direct sale foods. September 2019 39


‘When building a brand, form follows function’ The stakes have never been higher when it comes to brand identity, says former Pret designer, Adrian Kilby, founder and creative director of The Formation Creative Consultants. Get it wrong and you’re doomed – death by social media. Get it right and you can achieve instant credibility, adoration and loyalty.


ver the past 25 years we have developed literally hundreds of brand identities and designed every type of interior, from coffee shops and sandwich bars, to restaurants, hotels, beauty salons, gyms, organic supermarkets ... and even the odd sex shop! We have created spaces using a vast range of materials - from the groundbreaking polished stainless steel “washing machine meets spaceship” interiors of our early Pret A Manger work, then a more minimalistic phase with polished white plaster and glass. We’ve exposed bare brickwork and distressed reclaimed timber. We’ve rusted metal and aged mirror. We’ve etched, engraved, debossed and embossed. We’ve clad surfaces in moulded plastic, multi coloured rubber and digitally printed ceramic tiles. We have lit interior spaces using everything from candles and bare bulbs to ‘floating’ neon, hand blown glass water droplets and Broadway style multi lamp illumination. We have exposed fittings and hidden fittings. We have diffused, coloured, flooded and spot lit.

Artworks? We have projected through glass, carved into plaster, burnt into wood, stove enamelled metal, and moulded plastics. We’ve sculpted Samurai warriors from sushi boxes and commissioned giant, hand painted murals, to name but a few.

40 September 2019 SANDWICH & FOOD TO GO NEWS

BRANDING Point of sale statements have included giant tuna made with fish moulds, gravity-defying wine glasses, and the recreation of a Police ‘incident’ scene. And we’re just one consultancy. My point is, that within our profession, there is little that hasn’t been done or certainly attempted – with varying degrees of success - in an effort to create a distinctive brand or a memorable interior. Fast casual food retail design, like most other commercial design disciplines, including fashion and advertising, is cyclical. To paraphrase Einstein: “For every revolutionary idea, there is an equal and opposite evolutionary idea.” However, what has been truly and consistently revolutionary in recent years, is the experiential growth of the power of the consumer. Today’s consumer is fickle and impatient. Hard to impress, easy to disappoint and completely spoilt for choice. The stakes have never been higher: Get it wrong and you’re doomed – death by social media. Get it right and you can achieve instant credibility, adoration and loyalty. So, before your lose sleep over whether your customers should be enjoying their food while sitting on a moss covered tree trunk or a re-purposed Victorian workhouse stool, or whether they should be drinking their triple filtered Kenzo macchiato from a tin mug or through the spout of a miniature vintage French coffee pot, it might be wise to revisit these three guiding principles: Comfort, Sustainability and Service. COMFORT Comfort must be considered in its widest context. The customer must be made to feel both physically and psychologically ‘comfortable’. Once they are at ease with all the aspects of the environment you have created, then they can be excited / surprised / delighted – or whatever additional emotions or responses you would like to encourage. Layout. Is it easy for the customer to understand and navigate? How does queuing work at the point of purchase and/or the till counter when you are rammed: you need to look busy and appealing from the outside, but broadcast an impression of fast service. What makes the space look and feel inviting when a quarter full on a rainy November afternoon?

Menu design. Can I select and order easily? Is the menu simple to understand? Do the dishes look and taste as good/ better in reality, than the way they may be described / shown on the menu? Do you have proactive stock replenishment so I won’t be disappointed and have to compromise my order? Never over promise and under deliver. Seating. Whether it’s high level bench seating, medium level dining or tub chair and coffee table, the surface must be at the right height and the seat proportioned correctly and of the right construction for enjoying the meal without getting indigestion or feeling awkward while eating. There should be a handy secure place for a handbag or valuables. Lighting. Levels should be appropriate and zoned. ‘Atmospheric’ is fine – but annoying if I can’t read the menu. Equally, I don’t want to feel as if I am eating in a laboratory. Music. To have or not to have. Be empathetic to customer’s different moods at different times of the day and different seasons of the year. Hygiene. Is my table top and seat clean? Is the cutlery smeary? Are the toilets spotless? Are the staff uniforms well laundered? Do the staff look fresh and presentable? Staff. Make me feel special. Be observant and proactive. Don’t intimidate me, but don’t be overly attentive. Be enthusiastic, without seeming disingenuous. SUSTAINABILITY This covers not only the more modern understanding of the term with regard to the environment, but sustainability in its broadest sense. Whatever the fixtures and fittings you select, they will need to be sense checked against the following criteria: False economies. They may be in budget but are they also fit for purpose? Durability. Will they last? Are they robust enough for continuous hard treatment by customers and constant cleaning by staff?

‘Today’s consumer is fickle and impatient. Hard to impress, easy to disappoint and completely spoilt for choice’ September 2019 41

BRANDING Lease or buy? Look into the pros and cons of outlay on large equipment: Staged payments, inclusive troubleshooting, repair response times etc.

Maintenance. How easy is it to get replacements? What are the response times of outside maintenance contractors? What are the implications in terms of timings and costs? What is your in-house maintenance programme? Economies of scale. Are you building a chain or a one-off store? Can you benefit from mass purchasing? If contract furniture, what is the guarantee of future availability?

SERVICE Service starts and ends with your staff. It is no co-incidence that Pret invested in a training academy for its staff from the start and is now one of the world’s most successful modern fast casual food retail brands. I’ve lost count of the times we have refused a job when asked to “do us a Pret” by companies with half of Julian and Sinclair’s original vision and a fraction of their commitment. So many young pretender brands still try to emulate Pret’s success, without the foresight or desire to invest in their staff. The formula is simple: Employ bright motivated people. Train them thoroughly, pay them fairly, reward them well and thank them regularly. Empower them. Allow them to take ownership and make independent decisions. Ever enjoyed a spontaneous complimentary coffee or had a free taxi ride home when you lost your wallet? Pret customers have. When we designed their first headquarters building, we simply lined the walls of the huge reception with letters of thanks, pictures and poems from their customers. And this was way before the explosion of Instagram and social media. So now you have your foundations in place, go realise your vision! Create that photogenic signature drink, wrap, sandwich or dish. Design that amazing interior with its unique, instagramable features. Just ensure you make your brand memorable for all the right reasons. Adrian Kilby is the Founder and Creative Director of The Formation Creative Consultants . Celebrating their 25th anniversary this year, the multi award-winning design company has developed 300 global brands, over 600 interiors and exhibitions and 750 brand identities and logotypes. Their work currently appears in 25 countries across the world. Contact:

42 September 2019 SANDWICH & FOOD TO GO NEWS


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07/08/2019 12:16

Clive Schlee


Clive Schlee to retire as Pret CEO:

Pano Christou

appointed successor Clive Schlee joined Pret after a turbulent period in the company’s history and has proved a remarkably safe pair of hands since, with ten years of sales growth, huge international expansion and the recent EAT deal capping off his tenure. It hasn’t all been rosy, however: the last 12 months have been massively challenging and Pret’s failed China venture has undoubtedly been a blow. Simon Ambrose looks back at his 16 years in charge


live Schlee has announced he will be retiring from his role as Pret’s CEO at the end of September. He’s grown sales tenfold, helping it to become a billion-pound business with over 550 shops across nine markets during his tenure. But he’s also faced a turbulent last 12 months with all the challenges of the fallout from the allergy related death of 15-year-old Natasha EdnanLaperouse and the subsequent search for a labelling solution. He will still maintain a role in the business as non-executive director, with the intention of ensuring a smooth transition to Pano Christou, Pret’s Chief Operating Officer (COO) over the coming months. Announcing his move, Clive commented: “There is never an easy time to stop being CEO of a wonderful company, but with the completion of our EAT deal, and the roll out of the Pret Allergy Plan, now is a good time for a new CEO to take Pret on the next stage of its journey. I’m really pleased Pano is taking over. He knows our shops through and through and will keep Pret true to the values that have underpinned its success.” Pano Christou started as an Assistant Manager in Carnaby St Pret nineteen years ago, working his way

Pano Christou

up to become Managing Director of Pret UK in 2014 and COO at the start of this year. He commented: “I am honoured to follow Clive as CEO. Pret has big plans for the next few years – integrating EAT, developing Veggie Pret, delivering our digital transformation, and leading the way in supporting customers with allergies. I want to thank Clive for his leadership over the last sixteen years, and we look forward to building on his legacy.” Olivier Goudet, Pret Chairman, added: “Since 2003, Clive has become the beating heart of Pret, transforming it into a much-loved, leading international brand. While I am sad to see Clive leave as CEO, I

44 September 2019 SANDWICH & FOOD TO GO NEWS

am thrilled he has agreed to become a non-executive board director, where he will continue to play a key role in stewarding Pret’s people, culture and passion, which are all so integral to its success.” Clive Schlee joined Pret after a turbulent period in the company’s history, and has proved a remarkably safe pair of hands since. Looking back to 2001, Pret had sold a 33% stake to burger chain


McDonald’s for £50m, with the intention of funding rapid expansion overseas. Company co-founder Julian Metcalfe took a back seat to focus on Itsu while Andrew Rolfe, became chairman and chief executive, and

Harvey Smyth, deputy chief executive and UK managing director. It proved to be a problematic period. The first warning signs came when outlets in Japan had to be closed after the franchisee expanded too quickly, and Pret’s business in New York had to be pared back after opening 16 shops in just one year. “We were too ambitious,” Julian Metcalfe has reflected. “The suppliers couldn’t keep up and you couldn’t train the staff quickly enough.” After two years of Pret losses and the retreat from Japan, Metcalfe returned as “creative director” along with Schlee, a business partner, who become the new chief executive. Schlee had worked a 17-year stint in Hong Kong at multinational Jardine Matheson, much of it in charge of the group’s fast-food brands such as Pizza Hut, Sizzler and Taco Bell restaurants. He had also previously run three of the fledgling Itsu stores. Schlee recalled in a interview: “I left Hong Kong on the same day as [former Hong Kong governor] Chris Patten in 1997. I didn’t have a job to go to and I looked around for ways of using my capital and abilities and I felt much more comfortable with the retail business. Then I met Julian Metcalfe and became his partner in Itsu, before we both moved to Pret – him for the second time.”

Schlee set about ensuring the chain was “sound at home” and took a more measured approach to international expansion. “We simplified the business, controlled overheads and set up the DIY advertising campaign – done by a marvellous Swedish photographer – to show people that Pret food is real,” he told The Guardian. “It was all about going back to the basics of producing simple and healthy food made on the spot, served by friendly staff, and communicating that with a bit of verve.” In 2008, the private equity firm Bridgepoint acquired Pret A Manger, buying out McDonald’s and agreeing more modest expansion plans to protect the character of the company. At that time, Pret A Manger had 200 shops (175 in the UK, 14 in the US, 11 in Hong Kong), employed almost 4,000 people and had sales in 2007 of £223 million (£194 million in 2006). Schlee then oversaw the next phase of expansion in the US, again using a more restrained version, adapting the UK model to suit American tastes. Sales grew steadily and enviably year on year, rising from £222m in 2007 to £377m in 2011 and £677m in 2015. By 2017 sales were up 13.2 per cent to £878.5 million. That year marked the ninth consecutive year of like-for-like sales growth for Pret, September 2019 45

NEWS FOCUS which changed hands again in 2018, ownership going to JAB Holding Co. It added the U.K. business to its portfolio of coffee and food brands that included Panera Bread Co. and Au Bon Pain. The deal was reckoned to be worth £1.5b. While expansion has slowed in the maturing markets of the UK, his tenure has included expansion to France for the first time, starting in Paris, which now has some of their most commercially successful stores, as well as recently opening in international travel hubs in a number of European countries through a partnership. Hong Kong and the US has also seen massive expansion, but China will have been a major disappointment, the company finally closing their two stores in Shanghai in December last year after five years there, following an initial relocation, proving that they

PRET’S FAILED CHINA VENTURE One perhaps unsurprising fail for Pret A Manger was their China venture. The company closed their two Shanghai locations after a five-year run in December last year. They opened their first store in the K11 shopping mall in 2014, followed by a second location at the basement of the Jing An Kerry Centre in May 2016. The K11 store eventually closed, and they opened another. Pret said in a statement that they intend to focus investment in Hong Kong, where they currently have 27 shops and see great potential for growth. It was always going to be a tough ask: operating with high quality standards and reliable supply sources in a country where both are notoriously unreliable. But in the end it probably came down to demand: Chinese are without doubt very focused on noodles and rice based food to go and while they’re certainly won over by the brand appeal of international players such as McDonalds burgers and Starbucks coffee, Pret’s sandwiches were probably a step too far.

certainly don’t have things all their own way. Schlee was also behind the opening of Veggie Pret three years ago. In an adroit move, he seemingly offered customers a democratic choice on the initial decision, asking for customers’ opinons on a standalone vegetarian store, although one suspects the company already had a pretty shrewd idea. In the event the first opening was a triumph, not only in terms of offering a new income stream, but also providing a test bed for vegan and vegetarian options for the rest of the chain … to say nothing of the huge amounts of positive PR the move generated. But the same year also saw the death of Natasha Ednan-Laperouse, 15, who suffered a fatal reaction to a sandwich from one of their Heathrow outlets, with eventual industry-wide consequences for allergen labelling and the industry as a whole. It emerged that a “specific warning” about the dangers of not signposting the allergen had been given to Pret the previous year. A complaint log for the company showed nine cases of sesame-related allergy incidents. Four of these involved customers requiring hospital treatment, while another went to a medical centre. An inquest at West London Coroner’s Court in 2018 heard that the packaging did not include information about sesame seeds in the dough. While EU regulations stringently required the labeling of 14 top allergens including sesame, there was an exemption for such labelling

46 September 2019 SANDWICH & FOOD TO GO NEWS

for foods prepared in on-site kitchens. Following the inquest, Schlee went on to announce major changes to the way Pret labelled food, listing all ingredients, including top allergens, on fresh foods prepared daily in its U.K. kitchens. The government then announced plans to introduce legislation by the end of summer this year, mandating full ingredients labelling for foods prepacked for direct sale. They will come into force by summer 2021 – giving businesses time to adapt to the change. The introduction of ‘Natasha’s Law’ follows a consultation in January proposing four options, including full ingredient list labelling; allergenonly labelling; ‘ask the staff’ labels on products; and promoting best practice to businesses. That aside, perhaps the pinnacle of Schlee’s legacy has come right at the end of his tenure at CEO: the takeover of EAT, its long-term rival, which must have been immensely satisfying. The challenge will now be for his successor to integrate the chain and identify where opportunities are for further Veggie Pret openings. Ultimately, Pret has benefitted hugely by being way ahead of changing trends in terms of health and wellness and credit must go to him and others for sticking to those values over the years. Their mantra from the start has been freshly made food, prepared on the premises, using quality ingredients. Others have now made considerable inroads on that front but Pret is too far ahead to be seriously challenged on that front.

Cardiff Deli wins Gold from

the British Sandwich Association


ally’s Deli in Cardiff was a proud recipient of a gold award at this year’s Sammies Awards. The British Sandwich and Food to Go Association recognised the Deli on a variety of aspects including service, eating experience, product range, hygiene and cleanliness. The family-run Wally’s has been a staple in the Welsh capital for three

generations dating back to the post-war era. The Royal Arcade Deli known for its wide selection of deli meats and cheeses has been a constant in an ever-changing Cardiff for the last quarter of a century. Wally’s is primarily a Mediterranean deli known for its exciting range of imported food products from European meats and cheeses to now a more international reach with Asian sundries

48 September 2019 SANDWICH & FOOD TO GO NEWS

and South African cereals. The recent addition of a Kaffehaus has added a whole new element, bringing the Viennese coffee house culture alive. With its unique menu of continental breakfasts and open sandwiches, cakes and patisseries and an exciting range of coffees, teas, hot chocolates and alcoholic beverages there is something on the menu for everyone. Specials on the menu

include deliciousopen sandwiches like the Eisenstadt using the deli produce like smoked Black Forest ham, German onion-coated salami, Cambazola cheese, gooseberry and coriander chutney and rye bread. Wally’s Deli is owned and run by Steven Salamon, but it was his grandfather, Ignatz who opened the family’s first shop after moving to the UK from Austria in the 1930s. When Ignatz returned from the army in 1947, he decided to set up a delicatessen serving Cardiff ’s growing post-war immigrant community. The deli has gone from strength to strength bringing international tastes to Cardiff.

The mystery shop judges visited Wally’s and, aside from scoring top marks in almost every aspect of the report, the judges’ comments included: “Very friendly, with great appeal and a unique identity. The most attentive and genuine staff with food of a very high standard. With very attractive and appetising displays of food and excellent service standards, Wally’s is a very worthy winner.” Steven at Wally’s said: “It’s great to be recognised with a national award. Wally’s is a Cardiff institution but to be recognised nationally is such a wonderful accolade for our family-run business.”

We made Pret a Star and helped two guys on a mission create a £1.5 Billion International Phenomenon.

We kick-started fresh fast food and helped turn the high street healthy.

We ground down the competition and brought quality coffee to the forecourt.

What could we do for you?










What went

wrong at Pod?

Pod has been sold to Azzurri Group via a pre-pack administration. Once one of the favoured brands in the City, breaking new ground in healthy food to go for low-calorie seeking office workers, the chain became increasingly bogged down in private equity debt with resulting loss of control POD has been sold to Azzurri Group, owner of the ASK Italian, Zizzi, Coco di Mama and Radio Alice brands. The sale was via a pre-pack administration after Damian Webb and Allan Kelly of RSM Restructuring Advisory LLP were appointed administrators of Pod Food Limited on 21 June.

Some 13 of Pod’s restaurants will continue trading, while nine will be closed. As a result, 90 staff will be made redundant. Damian Webb, one of the joint administrators from RSM Restructuring Advisory LLP, said: “The sale of Pod Foods secures over 170 jobs and ensures the ongoing

50 September 2019 SANDWICH & FOOD TO GO NEWS

NEWS FOCUS trading of the core Pod business. Regrettably this process has led to the closure of nine stores, resulting in 90 redundancies. We will be working closely with the redundancy payments service to assist these employees.” Now operating in 13 sites in the capital under the Azzurri umbrella, Pod, founded in 2005 was in a prime position initially to capitalise on the explosion of health conscious eating among office workers. So how did the company, which seemingly set new standards for healthy food to go in its heyday, come to such a pass, particularly when compared to an operator such as Leon, which was founded only the year before? According to a recent report in the Sunday Times, Pod’s near demise offers a salutary warning of the dangers to entrepreneurs of accepting onerous terms from private equity investors in exchange for cash to fuel growth. Founded initially with funds from angel investors, in 2011 there was an investment of £2.5m from JGR, the private equity group, funding a new tranche of store openings – 14 in 2012. But, according to the Sunday Times, although JGR only owned 20% of the shares, it had the power of veto over decisions such as the renegotiation of

debt facilities, the establishment of a bonus scheme and the appointment or removal of directors. In addition, small shareholders have accused Pod’s directors of paying themselves huge salaries and bonuses and making a series of strategic blunders, it said. There have been questionable decisions including the signing of the Olympic champion cyclist Laura Kenny as a highly paid ambassador for the brand three years ago, even as losses mounted, it added. The Pod brand was established by serial entrepreneur Tim Hall in 2005 to offer healthy grab and go options. Prior to Pod he had been working as a managing director of an automotive consultancy but says he was always looking for the next retail opportunity. “Upon leaving that role, I spent every day in the British Library studying reports on consumer trends,” he recalls. In 2004, at the same time as the coffee bar movement was exploding and salad and juice shacks were sweeping the States, he was diagnosed with a heart condition. In changing his lifestyle, Hall realised there was a gap in the market for healthy fast food. The biggest challenge was raising the initial funding. ‘Having seen there was a developed market for healthy food-to-go in the US, I realised the opportunity to build something similar here,’ he said years ago. ‘I managed to raise £500,000 in initial business angel funding, but

raising £1.5 million took three years.’ In the initial launch model Pod was one of the early healthy, fast-food diners to use the term “superfood salads”, which sold well, but the juice bar element – that drew in the healthconscious thirsty crowds in the US in the early 2000s – didn’t take off in London. “We got the product mix wrong”, Hall concedes. “The heat, particularly in the deep south, drove juice sales in America and rents over there were cheap. Space was at a premium in London come 2006 and you have to sell a lot of juice to justify the fixed costs.” So, when he went back to investors to open his second store, near London’s Fenchurch Street, his approach was “we’ve made a loss but we’ve uncovered a series of trends, such as healthy hot food, that will serve as the foundation of the redevelopment of Pod version two”. He raised a further £1m to implement his changes in the first Pod and open his second unit in 2008. After Lehman Brothers collapsed, rents in London started to fall in a big way, allowing Pod to get a foothold in the City and snap up some prime locations. “Really the recession was the springboard for us. We took advantage of the tough retail environment to secure great pitches at low rents and I’ve never sold a site.” Tim Hall left the company in 2014. He now runs a chain of sourdough pizza restaurants. September 2019 51


Record-breaking lunch! show is the biggest so far Lunch! show 2019 will be the biggest so far with more exhibitors, product launches and seminars


he lunch! show will be showcasing new innovations from across the food-to-go sector café, coffee shop and café sector at ExCeL on 19-20 September. This year’s record-breaking edition featuring more new products, more exhibitors, more speakers and more seminars will be its biggest in every respect, say the organisers. Attendance is also expected to be up at over 7,000, with annual

visitors regularly including major highstreet operators, convenience stores, supermarkets and contract caterers like Tesco, McDonald’s, Subway, Sainsbury’s, Greggs, M&S, KFC, Boots, Costa Coffee, Waitrose, Starbucks, Pret A Manger, Caffè Nero, Co-op, Aldi, Ocado, WHSmith, Nisa, McColls, Spar, BP, SSP Group, Compass Group, Sodexo and Aramark, among many others. These titans of retail, foodservice and hospitality play a vital role in bringing

52 September 2019 SANDWICH & FOOD TO GO NEWS

the best new food-to-go brands and innovations to eager consumers - the fast-growing FTG market is set to be worth £23bn by 2022, according to MCA and HIM. They are likely to find plenty for their customers at the show this autumn. This includes coffee, tea, soft drinks, sweet and savoury snacks, cakes and pastries, sandwiches, wraps, salads, superfoods, ready meals, pizza, ice cream, fresh ingredients, condiments,

EXHIBITION free from options, vegan, natural and organic, healthy convenience, sustainable packaging and disposables; plus, business essentials, specialist equipment, catering tech and payment solutions. The list goes on… THE FUTURE’S HERE 2019 is already shaping up to be a bumper year for new product launches. Scores of exhibitors have been busy sharing details of what’s new from them, with many launching officially to the UK trade at the show. Here’s some of the highlights: • Radnor Hills is launching a new 330ml can format for its pure spring water (still and sparkling) • Mindful Bites’ new Veganettone (vegan panettone) range is available in Classic, Chocolate and Mixed Berries flavours • Hullabaloo’s new family-friendly, Nutty Munch chocolate bars, with 75% less sugar, are sweetened with chicory root fibre and natural erythritol • Lord Sandwich’s new Full-Wrap is a gluten-free, whole protein tortilla made from red lentils • Liteez by Matok V’kal is a patent pending plant-based, meringue kiss cookie/sweetener, which can dissolve in hot drinks or eaten as a sweet treat • The Savourists’ savoury slice snacks are packed with bursts of Sundried tomato, basil and rosemary or Black olive and nori seaweed • DBoost Drinks’ new fat-free milk and natural juice drink contains 100% NRV of Vitamin D • Gut Instinct’s Barista Edition Milk alternatives in Oat, Almond, Coconut and Soya are designed specifically to work well in tea and coffee • Kinoko Kombucha’s low sugar soft drinks including new Citrus Hop Kinoko are made in Yorkshire with rainforest alliance green tea • Qwrkee Foods’ Probiotic Puffs – said to be the world’s first probiotic snack, boasts over 1 billion live bio cultures in every serving • Flower and White’s new Meringue Bites & Bars are the first in the confectionery sector to launch in 100% paper recyclable, plastic free, compostable packaging • Re:Nourish’s grab and go, plantbased soup range comes in a ‘gamechanging’ re-heatable, fully recyclable bottle and can be eaten/drunk hot or cold

And that’s just from twelve of the show’s 400 exhibiting companies. Over 100 are expected to enter this year’s much-sought-after lunch! Innovation Challenge awards (more details, including the stellar line-up of judges, will be released in the coming months). Over 70 exhibitors are also new to the show, including: General Mills (Lärabar fruit and nut wellness bars), Rod & Ben’s organic seasonal foods, T2 Tea, YourSpring (formerly Sauce Water), Naylor Farms, Red Bull, Soreen, Sci-MX Nutrition, Huel, Feed, Jack Link’s meat snacks, Just Live a Little, Plant Pops (popped lotus seed snacks), BumbleZest, K&L - Quinoa, Farro, Cauliflower Quick Meals, Copa (cold-pressed juices and purees), Clearly Drinks, Urban Rajah, Karma (ginger beer), St Michel Biscuits, WorldBake (Ditsch Pretzel range), Crème D’Or (confectionery and fine food), AIB Foods (Indus, Shalimar and Scrubbys brands), nush (dairy free cheese spread), Fire Grain Freekeh, Chilled Maté yerba iced tea drinks, COCO – The Art of Chocolate, Precious Pea – Organic Houmous, Wholey Moly Cookies, Unrooted Fresh Energy, Banhoek Chilli Oil Company (UK), True Gum, Yummycomb, Poseative (Crickelle – Cricket Crackers), J&G Pecans, Agriculture - Ein Harod ACA (Silan, date syrup from Israel), Joypots, Pri’s Puddings, Polarbröd, Poptails by LAPP, and Veg of Lund UK (with its My Foodie range of organic potato-based drinks). Market-leading brands As for returning exhibitors, there’s no shortage of innovative brands keen to enjoy another helping of lunch!’s much talked-of ‘buzz’. Among them are: Hain Daniels UK, James White Drinks, Yorvale (Yorlife Kefir), Rebel Kitchen, Hippeas, Pan’Artisan, Impress Sandwiches, MOJU Drinks, Pots & Co, :Diablo, Around Noon, Yorvale, Aqua Carpatica, Salty Dog Brands, Teapigs, Rushdi Food Enterprises, Peck and Strong, Stoats

FREE TRADE REGISTRATION lunch! will return to London ExCeL on 19-20 September. Visit

Porridge Bars, Chum Fruit Snacks, Lizzie’s Food Factory, Follow Your Heart UK, Feel Good Company, No.1 Living Kombucha, Boundless, Simply Ice Cream, Tracklements Condiments, The White Rabbit Pizza Co., Galeta, Aqua Esse, Arnaouti Pitta Bread Bakery, Glebe Farm Foods, Tofurky, Tanpopo Japanese Food, Popcorn Shed, Chuck of Devon, KFF, Yoyo Wallet, Wi5, and Craftis Children’s Activities. Coffee buyers looking to refresh their menus should check out: Fitch Brew, Califia Farms, Land & Tide, West Kensington Coffee and Bakehouse (Chapter Coffee), Jacobs Douwe Egberts Professional, UCC Coffee UK & Ireland, Rombouts Coffee, Tudor Tea & Coffee, Wessenan UK. Plus, find the latest machines and equipment from Cup & Cino, My Coffee Station, Magrini, Welbilt UK, and Pastorfrigor. For packaging and catering disposables (including sustainable and plastic-free options) head to: RawPac, Thirsty Box, Europac, Celebration Paper & Plastics, Silver Crane, Labelling Solutions, Sabert Europe, Coveris, Schur Star Systems, RAP, It’s a Wrap, BioPak UK, Kepak, Sharpak Aylesham, Pockito, Ecoffee Cup, Huskup, and ButterflyCup. View and search the initial exhibitor list at visiting/2019-exhibitor-list. BIG NAME KEYNOTES lunch! offers an invaluable opportunity to hear expert insights, business strategies and advice from some of the biggest names in the business. There are 30+ free sessions to enjoy (exclusive Keynotes, interviews, research updates and panel discussions) in three show theatres; including the new Coffee Shop Keynote Theatre. The speaker line-up already includes: Marta Pogroszewska, MD of GAIL’s Bakery; Hannah McKay, head of food & beverages UK & Ireland at Caffé Nero; Hannah Squirrell, customer and marketing director at Greggs; Kate Nicholls, chief executive of UK Hospitality; Alex Young, CEO of pod food; Josh Brown, head of coffee & commercial development at Harris & Hoole; Ollie Rosevear, head of environment at Costa Coffee; Said Takhamt, CEO of Cojean; Arnaud Kaziewicz, director of food & beverage at EAT.; Martyn Clover, head of food at Tortilla; James Kidman, head of food at Crussh; and Aggie Morrell, head of food at pod food. September 2019 53


Lunch! show exhibitor highlights Here’s just a taste of what’s new for 2019 at ExCeL on 19-20 September

Coveris will be joining the line-up to showcase its latest product innovations and discuss how its Pack Positive strategy is set to deliver tomorrow’s food-to-go and takeaway packaging of the future. Recognised as the packaging format of choice for the retail sandwich and wrap sector, laminate cartonboard solutions have dominated the foodto-go fixture for almost a decade due to their lightweight functionality and most importantly, ability to meet the protective and atmospheric demands of a short-shelf life, freshly packed product. Whilst these packs are considered ‘widely recyclable’ under current OPRL guidelines, this is all set to change in 2022 given the government focus on a circular economy and the recent publication of the WRAP and CPI paper and board packaging recyclability guidelines. As the UK’s leading manufacturer of laminate sandwich and wrap packs, producing over 550 million packs a year, Coveris recognises its responsibility to drive the recyclable packaging technology of the future.

Setting out its development strategy in its 2022 roadmap to recyclability, the manufacturer will be discussing how it will meet 2022 guidelines, including the reduction of plastic laminate weighting. Having recently been awarded a Sammie at The British Sandwich and Food to Go Industry Awards for its M&S sushi packs, which use 35% less plastic and reduce packaging weight by more than 30%, Coveris will be showcasing its reduced plastic formats and recyclable alternatives to more traditional all-rigid and black plastic formats. Product innovation, street food trends and changing tastes mean that food-to-go no longer just belongs in the fridge. Launching at Lunch, Coveris’ dual-ovenable, fully printed, HEAT range has been expertly crafted to withstand temperatures up to 220°C and provide added heat protection and easy-to-eat functionality for products including burritos, tacos, wraps, flatbreads and pastries. Takeaway is changing and so is packaging. Exclusive to Lunch, Coveris will be previewing its nextgen Contour™ pack range for restaurant takeaway and quick serve restaurants (QSR). With digital technology and product innovation changing the way we order, takeaway food is ordinarily consumed within 15 to 30 mins of being served, therefore maintaining quality from packing through to consumption, and even reuse, is fundamental. Polarbröd will be exhibiting at lunch! for the first time this year – showcasing its range of flatbreads and thinbreads available to foodservice in the UK.

54 September 2019 SANDWICH & FOOD TO GO NEWS

Swedish and Scandi breads are becoming more well known in the UK now and are growing in popularity, thanks to their versatility, ease of use and their applications in some of the hottest current food trends.

Polarbröd – Sweden’s third largest bread producer and market leader within the category of flatbreads/ thinbreads - offers five different types of flatbread and thinbread to the UK foodservice sector via frozen food distributor Central Foods. A Swedish “café” will feature as part of the stand…. exhibiting the fivestrong range, but in particular focusing on three concepts including Wrapini and Mini Rolls (made with Polarbröd Arctic thinbread) and Swedish Fika Sandwich (made with Polarbröd’s Arctic Rye Square). These concepts will be displayed in boxes in the stand to show how the bread can be used. Enviroware will be exhibiting a range of new products sourced from sustainable and renewable materials, providing an eco-friendly

Royal Gree nla



COLD-WATER PRAWNS DELIC ATE & FL AVOURFUL Cold-Water Prawns are found in the cold, deep waters of the North Atlantic and take at least six years to reach maturity. Their incomparable sweet aroma develops through this slow growing process - allowing them to develop their firm yet juicy texture. Surprise your guests and take full advantage of this extraordinary and high quality delicacy.

See us on stand E50

19-20 September 2019 | ExCeL London

Book your FREE trade ticket at

Royal Greenland UK, Gateway House, North Wing 2nd Floor, Styal Road, Wythenshawe Manchester, M22 5WY



alternative to traditionally made food and drink consumables. “We’re pleased to announce that our paper straws have been approved by the Vegetarian Society and now proudly hold the Vegetarian trademark,” said Celebration Managing Director Nick Burton. “So you can rest assured the next time you take a sip from our paper straws, that they are free from animal and marine products, as well as being a recyclable alternative to plastic.” Also on show will be new compostable CPLA cutlery, foam trays and clamshell boxes. Simply Lunch are launching a wide range of new internationally-inspired products for their autumn/winter range. Their product design team have been working on the new range for six months to create perfect lunch options to appeal to their customers. This has all been done whilst still maintaining brand values and their iconic hummingbird message: ‘We seek out the best ingredients’. New additions include the ‘Vegan Smoked Gouda Style Cheese & Sweet Pepper Chilli Jam’ carried by gluten free bread and a ‘Spicy Chipotle Chicken Wrap,’ which is generously filled with a spicy chipotle ketchup, roasted peppers and succulent chicken. Their new ‘best in class’ gluten-free bread is about to take the Food to Go market by storm, says the company. It has a fluffy and light texture making it perfect for any consumer seeking out a delicious gluten free lunch option. Dina Foods has all bases covered with its comprehensive range of healthy, vegetarian and luxury food to go ranges. The company will be launching its latest falafel flavour, the new Green Pea Falafel, a delicious and nutritious blend of green peas with chickpeas and spices at lunch! This joins a varied line-up of falafel flavours from beetroot falafel to the best-selling sweet potato version, as well as other options including traditional Lebanese falafel, spinach, chilli & coriander and lemon & carrot falafel.

Dina Foods has seen demand boom for its authentic vegetarian falafels in recent months as foodto-go operators develop vegetarian ranges. The company also offers a complete Lebanese savouries range including Vine Leaves, Kibbes, Sfiha, hummus and Baba Ganoush, all much in demand in the casual dining sector. In the out of home market convenience is key, and Dina Foods’ ranges are produced with userfriendliness in mind. Its artisan speciality flatbreads range includes pre-sliced and easy-fill pittas made with wholemeal, white or seeded dough. These can be easily and quickly handled in store by staff who may have had little training. Brave is sampling its new range of Roasted Chickpea snacks. As with their Roasted Peas, the new range is high in protein and fibre and contains fewer calories. Available in three flavours: Sea Salt, Sweet Chilli and Dark Chocolate (stand H37). Soreen is launching its new healthy snacking product at lunch!. The Banana Loaf Bar not only has Soreen’s squidgy texture and natural energy content but is also vegan approved (Vegetarian Society). The launch is supported by a £1m brand campaign (stand E80). Mindful Bites is launching its Panettone range of vegan Christmas cakes in three flavours – Classic (with raisins and candied orange peels), Chocolate, and Mixed Berries. All flavours are available in the traditional family format (500g), the miniature version (100g), and a Gift Box (300g) containing all three variants (stand J45). Drinks Cubed is on a mission to become the UK’s lowest carbon footprint drinks brand by 2022 and is launching Water Cubed Natural Mineral Water in both 500ml and 1L carton-bottles. Water Cubed is made with over 90% plant-based materials and an ASI certified aluminium layer (stand G49). LoveSeitan is launching a new 100g breaded Funky Chyck’n seitan burger. The burger is 100% plantbased, high in protein, GMO and palm oil free and is a good source of fibre. Loveseitan is also sampling Funky Chyck’n Bites, Facon Bacon and a range of flavoured seitan logs (stand C85).

56 September 2019 SANDWICH & FOOD TO GO NEWS

MightyBee is launching four new flavours of its vegan Bananito bars, which combine a whole solar-dried banana with 100% natural wholefood ingredients. Flavours include Peanut Crunch, Coconut Delight, Cashew Cookie and Banoffee (stand N42). Hullabaloo is launching its new family-friendly Nutty Munch chocolate bars, with 75% less sugar and sweetened with chicory root fibre and natural erythritol. The chocolate bars come in two flavours: Oddberry, a raspberry nougat covered in milk chocolate, and Nuttymunch, a peanut crispy fudge bar enrobed in milk chocolate (stand N75).

James White Drinks is launching its naturally Bold Organics range of fruit and vegetable juices with a fresh new look for 2019. The colourful design features across the range of 25cl and 75cl glass bottles in the following flavours: Apple, Pear, Carrot & Apple, Apple & Ginger, Pear & Raspberry, Apple, Carrot & Tomato; and Mixed Vegetable. Also showcasing its recently launched range of Zinger Shots (stand K37). Bravura Foods is launching a CBDinfused lightly sparkling range of drinks with new brand – Leaf Life. Available in slimline 250ml recyclable cans, they contain 15mg of full spectrum CBD and are free from artificial flavours and colours. Flavours include: Lemonade, Raspberry, and Mango with Passionfruit (stand C37). Munchy Seeds is launching Warm Cinnamon, a new seed mix containing lightly roasted sunflower and pumpkin seeds tumbled in a cinnamon and sugar coating. The gluten free and vegan seeds can be eaten as a snack or sprinkled over porridge and yoghurt (stand C81). J & G Pecans is launching ‘Pecan Crunch’ – roasted pecans with a twist. Developed using a novel-food-process, the pecans absorb sugar and honey resulting in a crunchiness and long shelf-life. They can be eaten as a snack

Agrail Advert_August2019.qxp_Layout 1 20/08/2019 13:40 Page 1

EXHIBITION is vegetarian, gelatine free, dairy free, gluten free and soy free. Made with simple ingredients, and no artificial colours, sweeteners and non-GMO (stand SU-20).

or added to yogurt, ice-cream, cereals, chocolate, and savoury dishes like ricemixes and salads (stand B34). Making its debut at the show, Liteez by Matok V’kal is a (patent pending) plant-based, meringue kiss cookie/ sweetener, which can dissolve in hot drinks or be eaten as a sweet treat. Each cookie has only one calorie and is equal in sweetness to half a teaspoon of sugar (stand B35).

Radnor Hills is launching its pure spring water in a 330ml can format. The new still and sparkling cans are manufactured and filled in Powys, midWales (stand F36). Triangle Nutrition is introducing Beast – a crunchy snack that’s high in protein and made with a chickpea and soya base. Three new flavours will be showcased at the show (stand F47).

Lord Sandwich t/a full wrap is introducing Full-Wrap, a gluten-free, whole protein, premium tortilla made from red lentils. Flexible and easy-touse, the tortilla stays fresh for a longer period and is a healthy alternative to the traditional category as it is made of whole protein (stand G45). The Savourists are launching at lunch! with two distinctive savoury bars. Made of compressed super seeds (pumpkin, chia, flax and sunflower) they are packed with bursts of Sundried Tomato and Herb or Black Olive and Nori Seaweed. It is high protein, low sugar, gluten free, vegan, and under 165 kcals (stand SU-26).

WorldBake is introducing a baked pretzel range from Ditsch – which includes pretzels, pretzel sandwich carriers, pizza snacks and pretzel croissant products. Great for sweet and savoury snacking and hot and cold sandwich carriers (stand P75). Seedful – The Heart of Nature is launching Vegan Lunch Boxes – containing two slices of super seed wholesome breads with a choice of dip (including Manilife Peanut Butter). These gluten-free and vegan boxes also offer a long shelf-life for the ‘to go’ market (stand E60).

Abakus Foods is launching Seaweed Crisps in three new flavours. These better-for-you alternative to potato crisps are gluten-free, vegan, only 100 calories per bag, and part of the ‘1% For The Planet’ movement. Flavours include: Lightly Salted, Salt & Vinegar, and Cheese (stand SU-20). Loving Nutrients is launching Zefir at lunch!. This marshmallow snack

58 September 2019 SANDWICH & FOOD TO GO NEWS

Traybakes is introducing its rich Belgian dark chocolate brownies, enclosing a generous layer of smooth salted caramel. Made by hand with an ambient 14-week shelf life, they are available in-service trays, gift/hamper sized sharing slices, and also come in conveniently wrapped and branded individual bars (stand A41). Satisfied Snacks is introducing Roughs – a new type of ‘veg on the go’ snack. Available in Beetroot and Goat’s Cheese; Tomato and Feta; Red Pepper and Walnut; Carrot and Kimchi; and Pea and Courgette (stand SU-6). Holy Moly Dips is launching its allnatural ready-to-eat snack packs. The healthy food-to-go options combine a range of all-natural dips with a healthy snack – one with rolled tortillas, the other with carrot batons and one with egg halves. The tortilla snack pot is free from additives, sugar, dairy, gluten and suitable for vegans (stand L81). Launching at lunch!, Gut Instinct’s Oatstix is an ethical and sustainable alternative to cow’s milk. The portion packs are available in handy 10ml easy to open sticks (in cases of 120 and 200), making them ideal for hotels, airlines, and caterers. They contain 50% less plastic waste vs plastic pots, are 41% more economical to distribute and use 80% less land to grow than cow’s milk (stand SU-2).

EXHIBITION DRGN Turmeric Superdrink is launching its new Turmeric Superdrink with reduced sugar and revamped packaging. Inspired by the Far East, DRGN provides a natural source of energy and wellness, without caffeine. This natural Citrus drink is a fusion of ‘superfoods’, vitamins and minerals, containing only 4.9g/100ml sugar and 53 calories per serve (stand A74). PLAYin CHOC has rebranded its ToyChoc Box, which comes with two mini allergen free and vegan chocs, a fun 3D animal puzzle to build, an educational fact card, and three stencils for kids to draw with. There will be 66 to collect, including a new (launching at the show) 18 set dinosaur range and six set Christmas box. Also showcasing: lighter and darker chocolate-only boxes. All packaging is either fully recyclable or home compostable (stand B33). Rushdi Food Enterprises is introducing Rushdi’s creamy tahini. Made for better functionality, it is easier to spoon, has a higher water absorption and no oil separation. No more clumping of the tahini and waste at the bottom of the bucket (stand H41). Chapter Coffee Roasters is unveiling a new Rwandan Single Origin coffee, which is beautifully balanced with rose-like floral notes and a sweet aroma. This coffee comes from the Gashonga Farms at lake Kivu (stand J11). MiiRO Plant-Based is launching its new colourful sweet snacks, with a peanut centre robed in a thick layer of vegan chocolate, coated in a crisp shell. All ingredients and colours are 100% natural, gluten and dairy free, offering shoppers a vegan, healthier alternative (stand M41). New start-up Jack & Bry’s first product is a world’s first – Jackfruit Pepperoni. Gluten, soy and palm oil free, it is marinated, mixed and cured ‘pepperoni’ made using jackfruit pods. It firms up when cooked, gaining that trademark pepperoni crispy edge (stand SU-21). Storytime Bakery has recently launched its new website and is exhibiting a range of baked goods, which can be made to scale and to suit any business. These include new vegan and gluten free ranges, including products like an Orange and Almond Loaf (GF) and Vegan Berry Flapjack (Chapter Coffee Roasters, stand J41).

LoveTaste Co is showcasing its new Cafiend – a base for coffee smoothies. The pre-portioned sachet contains IQF fig, banana, gluten free oats, and maple syrup. Just add a shot of espresso to the blender, fill to 200ml with almond or hazelnut milk, add the frozen sachet, and blend for 30 seconds for a rich and smooth consistency (stand J39). FrieslandCampina UK is promoting its no added sugar and no artificial sweetener flavoured milk drink. The sweetness of the natural sugars found in milk is four times higher, by splitting the lactose during manufacturing. In addition, Yazoo NAS offers Chocolate and Strawberry flavours under 100 calories per 200ml serving – meeting Change4life children’s snacking guidelines (stand J35). Stoats Porridge Bars is promoting a fresh new look for the brand, including a revamp of its packaging, which is now 100% recyclable or compostable. In addition to the new packaging, the Porridge Oat Bars have 20% less sugar across the range of flavours (stand D45). Huel is presenting its new Huel Chocolate in a ready-to-drink format that delivers a nutritionally-complete and affordable meal, containing all 26 essential vitamins and minerals, along with the balance of protein, carbs, fibre and fat required daily. It’s 100% vegan and packaged in a 100% recyclable bottle, made using 25% recycled plastic. Also available in Vanilla and Berry (stand E45). Evolution Foods is showcasing its new range of Dipping Tray ‘on-the-go’ snacks, including Rice Cracker with Thai Sweet Chilli Dip; Sundried Tomato Breadstick with Onion Chutney Dip; Banana Chips

60 September 2019 SANDWICH & FOOD TO GO NEWS

with Peanut Butter & Coconut Dip; and Mango with Raspberry Coulis Dip. Also showcasing: new snacking range with plastic-free packaging, redeveloped to ensure that the packaging can be widely recycled (stand F20). The Turmeric Co. has added a Raw Turmeric and Beetroot shot drink to their range of 100% natural, nutritious and functional shots. Using fresh organic turmeric root, each shot is packed with antioxidants, immune boosting properties and cold pressed in a unique bioavailable formula, with no added sugar, no water or apple juice (stand G83). Popcorn Shed is presenting Mini Pop! – Toffee Mini Popcorn. Vegan and free of nuts, soya, dairy and gluten, this mini popcorn range is low in calories and made from an ancient grain of white corn, with morsels half the size of regular popcorn, so it’s easier to digest (stand D82). Feed is exhibiting its complete meal bars that are low in sugar. The Feed LIGHT bars are rich in essential nutrients, protein, fibre, vitamins and minerals and is designed for all people who want to eat a light, balanced and convenient meal to maintain or achieve their weight (stand E34). nüber food is showcasing its Green Pepper, Lime & Chilli Veggie Bar. Claimed to be the first range of truly vegetable-based snack bars in the world, it contains 73% dried veg and two of your five a day. This whole food fibre has a clean ingredient list and is certified low FODMAP and vegan (stand N81). Humble Acre is showcasing GOGO ROOS – the only no added sugar, sweet potato based cocoa cereal on the market for children. They recently launched a 40g recyclable portion pot format for on the go and out of home kids snacking (stand P81). Yorvale is showcasing Yorlife Kefir Ice Cream in Sour Cherry and Jaffa Orange. This creamy probiotic ice-cream is low in fat, contains all-natural ingredients, and billions of gut friendly cultures (stand L36). EQUIPMENT, PACKAGING & TECHNOLOGY The B285 App is the latest blender to be launched by Magrini at lunch!. The app allows the programming of custom blends from a smartphone, which can be shared across multiple sites. The unique blades create faster, smoother blends every time

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EXHIBITION and a smaller footprint means it is perfect for busy commercial outlets (stand F50). Sabert Europe is launching BePulp Compostable Meal Box to Go, made from pulp coming from fibres of plant origin (stand E33).

on the go a much better eating experience with its food safe, non-toxic compostable plant-based coating (stand G48). Schur Star Systems Gmbh is promoting its closable Schur Star stand-up bag (used by Naylors’ ready-to-enjoy coleslaw). The product has full potential at POS, a window allows a glimpse of the product. Offering high convenience, the bag is manufactured with a laser score for easy opening and closing (stand D71).

PowerEPOS is showcasing its Insights Dashboard app, that provides clients with ‘live’ data direct to their mobile or PC with easy on the eye screens and colours to signify key performance indicators. They can compare reports by site, date range or, as standard, week on week. Reports cover sales performance, staff productivity, security issues, site performance and product analysis (stand A31).

THE BRITISH SANDWICH AND FOOD TO GO ASSOCIATION Rapid Action Packaging (RAP) is showcasing Precious Planet foodtrays, that combine lightweight board with film laminate, providing strength and quality print surfaces for eye-catching visuals and key information. The trays also provide air and waterproof barriers for freshness and protection against contamination and use 85% less plastic in comparable categories (stand J51). RawPac is showcasing Vegware’s compostable hinged takeaway boxes in white, made from bagasse (reclaimed sugarcane fibre). A sturdy, economic and eco-friendly alternative to polystyrene, it’s available in a range of sizes and ideal for hot, wet, oily and cold foods. Being a natural material, they won’t trap condensation so foods like fish and chips stay crispy (stand A20). Wi5 is a mobile Order & Pay solution for restaurants, bars and coffee shops that allows customers to place and pay for orders directly from the splash page of a venue’s guest Wi-Fi, or a bespoke URL without any need to download an app (stand J76). Vita Mojo Operating Systems is promoting its AI-powered restaurant digital ordering system that is optimised for speed, performance and increasing the average transaction value of the customer. Stylishly branded to the restaurant, its recommendation engine is designed to maximise the value of a restaurant customer (stand J85). BioPak UK has recently launched a range of wooden cutlery and plantbased sugarcane takeaway containers, bowls, plates and produce trays. Also showcasing: the carnauba-wax wooden cutlery range, that gives customers

The British Sandwich & Food to Go Association (BSA) is the trade body for retailers, manufacturers and suppliers operating across this £8billion market. The Association provides information and guidance to help businesses achieve success and the Association’s Primary Authority role means members following its guidance are protected from challenges by enforcement authorities. The BSA lobbies government on issues affecting members and recognises excellence through its annual awards programme. It also provides marketing support through British Sandwich Week, as well as providing a wide range of member benefits. Visit the BSA on stand A70 and make membership of the British Sandwich and Food to Go Association a key ingredient.


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International Sandwich and Food to Go News Magazine is THE food to go industry read, offering an insightful window on the sandwich and food to go industry. Launched in 1990, the magazine reports on industry developments, new products, supplier news and flags up latest research as well as profiling major chains and independent sandwich bars. With over 20 years as Editor of Sandwich & Food to Go News, Simon Ambrose has a real insight into the industry and is at the forefront of industry news and developments. British Sandwich and Food to Go Association members receive each issue direct to their door as well as access to all online editions of the magazine. www.sandwic

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Since its launch in 2003, the Café Life Society’s bi-monthly Café Life magazine has provided a window on the world-leading UK café and coffee shop sector. Editor, Clare Benfield, has Developed with been in post for all of that time, and as editor of sister publication, Pizza Pasta & Italian baristas for Food, is well placed to know the industry well. istas r a b From the popular high street coffee chains to the innovative independents, Café Life magazine addresses all aspects of the UK’s café culture, encouraging businesses to prosper in a profitable and vibrant manner. The magazine reports on industry developments, new products, supplier news, as well as the latest research and activities of the major chains and independent coffee shops.

62 September 2019 SANDWICH & FOOD TO GO NEWS

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No closure in the debate on doors for refrigerated display cases A petition calling for open front refrigerated display equipment to be banned in UK supermarkets has once again brought to the fore the issue of retailers’ energy usage and the need for measures to reduce their demand for electricity. The motion, tabled by Dr Jonathan Golding, was posted on the UK Parliament e-petitions’ website in June and by the first week of August it had received over 27,700 signatures. Should the number of signatories reach 100,000 the petition will be considered for debate in Parliament. The flames have been further fanned by a raft of related articles in regional and national newspapers. Applied Design & Engineering’s Managing Director, Ian Wood, has voiced the company’s support for the campaign to reduce the food retailing industry’s energy consumption, pointing out that there is more than one way to achieve this objective. For decades retailers and shoppers have preferred the open front multi deck cabinet as the solution for the display of chilled goods. It provides high visibility of merchandise, as well as free and unfettered access for browsing, shopping and restocking. The main problem associated with conventional open front chillers is that dense cold air spills from the cabinet into the store aisle. This factor, combined with warm air infiltration, means that greater duty is placed on the refrigeration plant to maintain operating temperature, resulting in increased energy consumption. Equipment manufacturers and grocery retailers have been working together to address cold air spillage and several solutions have been developed. Some retailers are retrofitting shelf edge technology to cabinets, but this solution does not deliver the level of energy savings which will be required to make a significant impact on the retail industry’s electricity consumption, nor does it address the issue of accurate holding temperatures for food quality and safety. A number

of manufacturers, retailers and lobby groups have latched onto hinged or sliding doors as a panacea, but the fact that they have not been widely adopted in supermarkets suggests that doors are not always the best solution, especially in high footfall stores. Although used elsewhere in the world, plastic strip curtains are seldom used in the UK. Applied Design & Engineering has adopted a more radical approach to the problem of cold air spillage with the development Aircell, which has been designed to be incorporated within newly built equipment. It works by dividing the refrigerated display case’s merchandising envelope into separate air flow managed cells with low pressure air columns. Each cell has its own air curtain, which is more efficient than a full case height air curtain on a conventional multi deck case. The net result is less pressure on the air curtain of each cell and a substantial reduction in cold air spillage, creating energy savings of over 30% compared with conventional open front cabinets. Aircell also maintains accurate operating temperatures, within a tighter bandwidth, to keep food at optimum appearance, safety

64 September 2019 SANDWICH & FOOD TO GO NEWS

and quality over extended periods. All this is achieved whilst maintaining the preferred open front format. Whilst doors may be an effective solution for low footfall stores with infrequent door openings, there is evidence to suggest that they are not so effective in busy supermarkets and convenience stores. To investigate the impact of frequent door openings, w has conducted laboratory trials under BS EN ISO 23953 conditions. During 7 day testing, temperatures within a cabinet with doors were measured, during 12 hour periods at 30 second intervals, for various opening frequencies with opening/closing cycle of 15 seconds. Having established baseline data for door openings of 10 per hour, tests were conducted at 30 openings per hour. The results demonstrated that the average test pack temperature rose by 5°C and the bandwidth was recorded at 8.5°C. The cabinet failed to recover to the operating temperature of -1 to +4°C, even after twelve hours with the doors closed. The increased temperature in the cabinet increased the duty on the refrigeration plant with a consequent surge in energy consumption.

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Grow your business by taking your sandwich bar online Taking your business online is probably the simplest way to significantly increase revenues whilst increasing efficiencies and managing cash-flow - why not start today? Butterware’s Graeme Simpson explains


nce you’ve got your sandwich bar set up, one of the most effective ways to quickly grow revenue without incurring significant costs is to take it online. Whether you offer collection, delivery or both, an online ordering system will allow you to reach more customers, including people further afield. It’s also a great way to improve your cash-flow - customers who buy online tend to repeat order, so it’s easier to predict how many lunches or breakfasts you need to prepare on a daily basis, along with how much you need to spend on ingredients. Finally, taking your business online can make your business more efficient. If you’re only preparing food for people who have pre-ordered, there are no wasted ingredients, you can plan efficient delivery routes and you can prepare online orders in advance, thereby making your kitchen more efficient and prepared for the lunchtime rush. All of this can be achieved with very little extra outlay and no physical expansion of your shop. HOW TO QUICKLY ADD MORE REVENUE TO YOUR BUSINESS. 1. Choose your provider You don’t need to be an internet expert to take your lunch business online - there are now a range of specialist companies who can do this for you and remove any stress. When selecting a provider, make sure you take some time to understand

the features they provide and how their system could work with you to achieve your business aims. As part of this step you should also spend a little time with your provider discussing how your customers will pay for their meal. There are a wide range of electronic payments you could select but not all of them will be available to new businesses and some credit card payments have high ‘per transaction’ fees which could impact your profit margin. Early advice from experienced suppliers could make a big difference to your future profits. 2. Site set-up Before launching you will need to spend some time setting up your site so that it provides the best possible customer experience and encourages customers to sign up and keep buying from you. Make sure you don’t try to rush through this stage. In our experience it pays to add good quality graphics and photos of your food as well as adding ingredients lists (for allergy awareness), where possible. Also make sure you include the same benefits that people who visited your shop would receive - such as meal deals and daily offers. 3. Marketing The next step is to drive customers to your site. This vital part of going online can take up some time and investment but it will pay off many times over - every time a customer signs up to your site you are adding

66 September 2019 SANDWICH & FOOD TO GO NEWS

OLINE ORDERING someone who could repeat order weekly or daily for years. In fact, some of the shops we work with can safely rely on hundreds of repeat orders every day by 10AM! The best way we have found to market your services is to identify some local target companies and focus on those, one at a time if necessary. The ideal local customers will be busy, desk based and with easy access to the internet, for example any local office blocks or small professional services companies such as accountants, solicitors etc. However, we’ve also had success with students, call centres and even some companies who have chosen to replace in-house caterers with an online food service. Once you’ve identified some target companies, we recommend giving them flyers promoting the website and offering money off for their first visit. This will knock your profits initially but it will encourage people to sign up to your site and start ordering - afterall, everyone loves a bargain! In the past we’ve seen successful launch campaigns run like this, gaining 500+ customers

(and all their details) within two weeks of starting. We’ve also found ‘refer-a-friend’ promotions to be very effective with some people recommending sandwich bars to hundreds of colleagues. Finally, make sure you market your online business everywhere you possibly can - flyers, bags, signs in your shop, napkins - any way you can get the message out that you’re online and open for business. 4. Consider streamlining your business Once you’re up and running you can consider streamlining your business and really improving the efficiency of your online ordering system. For example, to completely remove wastage you could only accept online orders, this will also mean that your deliveries could be four or five times quicker and you can consider taking on more routes. Our most successful clients are those that really embrace online ordering and make the best use out of the potential gains in efficiency. KEEP ON GROWING Now that you have an online business there are more ways to keep expanding your customers and growing revenue. For example, daily update emails can be used to guide your customers to your best deals and encourage them to keep re-ordering, there are also online groups on social media you could join to get ideas and keep improving. But the options don’t stop there once you’re successfully working online, why not add a buffet business or expand to the next town with a website dedicated to that area and a new delivery run? Once you have a successful formula the opportunities to scale up are huge - we’ve seen some shops add double digit growth year after year just through offering online ordering. START TODAY! Taking your business online is probably the simplest way to significantly increase revenues whilst increasing efficiencies and managing cash-flow - why not start today? If you’d like to know more about online ordering or how to market your site effectively, please contact September 2019 67


Morrisons stocks plantbased alternative to tuna MORRISONS is to stock a plant-based tuna alternative, the first supermarket to do so. Made from soya protein, the gluten-free food features the light, flaky texture of seafood but is completely fishfree and likely to appeal to sandwich-makers concerned about sustainability, as well as vegans and vegetarians. It’s also suitable as an addition to pasta dishes. Loma Linda’s seafood alternative Tuno has been created in collaboration with seafood industry experts from around the world to help address the growing crisis of global fish stocks being overfished and depleted. The product offers an ocean-safe product, with around 100 calories or less per serving, which can be enjoyed as a snack, sandwich filler or salad topping, says the company.

Options include Spring Water, Tuno Mayo (made with vegan mayonnaise), Lemon Pepper, Sweet Chilli, all of which will be available in 142g cans, together with 85g on-the-go pouches covering the additional flavour of Sesame Ginger. Andrew Wilson, Morrisons Tuna Buyer, said: “We have listened to so many customers who want

an easy alternative to tuna, that’s high in protein and can be used in much the same way. Tuno provides a convincing alternative for sandwiches, pasta and salads.” Loma Linda’s range has been brought to the UK market by global health foods supplier All About Healthy Foods (the principal of Atlantic Natural Foods,

LLC) in partnership with distributer Worldwide Food Associates (WFA). Eric Woods, Managing Director at Worldwide Food Associates, said: “Health and sustainability are critical components in a world where today’s shoppers are not only aware of the benefits of plant-based proteins, but also embracing them as part of a healthy lifestyle. “As such, retailers like Morrisons are significantly increasing the space allocated to plant-based alternatives, as more brands and SKUs enter the market. “Tuno has already received positive reviews from consumers stateside and in Australia and we are looking forward to bringing this new product to UK consumers, providing a tasty, nutritious and sustainable alternative to tuna.”

Real Good Ketchup foodservice launch ON The Menu are launching their Real Good Ketchups into the food service arena, through Savona Foodservice. Launched in retail in 2017, Real Good Ketchup was the first no added sugar and reduced salt ketchup to market in the UK and gained major retail listings throughout the UK and Ireland, including Morrisons, Co-Op, Ocado and Super Valu. Founder Elizabeth Jones explained why On The Menu launched the ketchup, which has been joined by a no added sugar Smokey BBQ variety, and how they’ve managed to ensure the brand has punched above its weight, competing with Heinz’s no added sugar product. “Having a background in the food industry and a son with severe

food allergies, I set a standard at the beginning for Real Good being allergen free, containing no artificial sweeteners, having reduced salt and clean ingredients and I’m proud to say Real Good delivers on taste, quality and the full tomato ketchup experience. “When I researched the market and tasted what was available in table sauces, I realised we can do better. I wanted us to produce a product we were proud of and truly believed in. “This process not only led to us removing the ‘big baddies’, in the form of added sugar and a lot of the salt, but was also behind more subtle omissions. For example, we didn’t fortify or add extra vitamins or minerals because ketchup has to be heated up to a high temperature

during cooking and this causes them to lose their benefits – although conversely it boosts the benefits of lycopene, a powerful anti-oxidant, which is present in the tomatoes we use.” Real Good has over 75% less sugar and salt content than regular ketchups.

68 September 2019 SANDWICH & FOOD TO GO NEWS




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UK food-to-go sector to grow by 26.4% by 2024 T

he UK food to go market is forecast be worth £23.4 billion by 2024, up from £18.5 billion in 2019, according to new research from IGD. The channel is set to experience double the growth of the wider UK food and grocery retail market – 12.5% – over the next five years. “Food to go remains a key growth opportunity for businesses, and one that appears particularly attractive given the structural and growth challenges being faced by UK supermarkets and hypermarkets right now,” says Rhian Thomas, Head of Shopper and Food to Go Insight at IGD. “While there continue to be good opportunities for growth in this area, the gap will continue to grow between those businesses who are actively targeting food to go growth and those who simply want a presence in the channel.” Opportunities remain, however, for those with clearly defined and relevant strategies. This includes convenience, forecourts and other retailers, such as Spar, Co-op, Tesco Express and Boots: • Sales will increase from £2.9bn in 2019 to £3.8bn in 2024 • Market share will increase from 15.5% in 2019 to 16.1% in 2024

• Convenience, forecourts and other retailers will experience a CAGR of 5.4% between 2019 and 2024. Rhian Thomas said: “Convenience and food-to-go are increasingly intertwined, as food-to-go success becomes increasingly critical to the prospects of most convenience stores. Similar principles apply to the forecourt channel, where the added need to encourage dwell time among shoppers will grow in importance as the factors influencing where and how people stop on the road shift. “Consumer expectations around convenience and forecourt food to go are rising fast, creating an opportunity for businesses to invest and upgrade, or else risk getting left behind. The good news here is that there’s lots of growth to go for, and in many locations there remains opportunity to do more to meet these evolving shopper needs. Those businesses who focus more on emulating competitors rather than investing in how they can innovate will meet the big challenges.” Opportunities for coffee specialists, such as Costa Coffee, Starbucks and Caffè Nero: • Sales will increase from £3.3bn in 2019 to £4.3bn in 2024 • Market share will increase from 17.8% in 2019 to 18.2% in 2024

70 September 2019 SANDWICH & FOOD TO GO NEWS

• Coffee specialists will experience a CAGR of 5.2% between 2019 and 2024 Rhian Thomas added: “Over the past 12 months we have seen significant developments from coffee specialists, with a clear trend towards the expansion of smaller, more niche chains. “Expansion at the likes of Coffeesmiths Collective, with a repertoire of coffee chains under its umbrella, shows how the barista coffee experience is evolving. “We are also seeing coffee shops developing their offer to appeal to different shopper needs, whether it’s a stronger all round food offer at the likes of Costa, Starbucks and Caffe Nero, a very targeted offer – such as waffles at Black Sheep Coffee – or a broader push into evening and alcohol, as we’ve seen at the likes of Grind and, globally, at Starbucks’ latest roastery openings in New York, Tokyo and Milan. Travel is also a growing priority, with Eurogarages being perhaps the highest profile driver behind Starbucks’ recent UK expansion, adding sites alongside forecourts across the UK and beyond.” Opportunities for food to go specialists, such as Greggs, Subway, Pret, Eat and Leon:


• Sales will increase from £5.0bn in 2019 to £6.3bn in 2024 • Market share will move from 27% in 2019 to 26.9% in 2024 • Food to go specialists will experience a CAGR of 4.6% between 2019 and 2024 Commenting, Rhian Thomas said: “Food to go specialists include a wide selection of different operators, and within this segment we’ve witnessed contrasting fortunes and performance over the past year. What is clear, however, is that significant growth opportunities exist for those with a relevant proposition who target the right locations. “While menus continue to evolve, with vegan and vegetarian lines gaining more profile on many menus in 2019, the location question is a fascinating one right now, as the combination of high rents and increased competition on high streets encourages a growing number of operators to vary their location strategy.”

Opportunities for quick service restaurants (QSRs), such as McDonald’s, Burger King, KFC and Five Guys: • Sales will increase from £5.8bn in 2019 to £7.2bn in 2024 • Market share will move from 31.5% in 2019 to 30.9% in 2024 • QSRs will experience a CAGR of 4.5% between 2019 and 2024 “The QSR channel has remained strong despite an increase in the choice of food-to-go options and a greater focus on healthier eating, which is not an area that QSRs are traditionally known for. But while not all players in this area have experienced fast growth, the combination of improved in-store environments and technology, along with targeting the online meal delivery channel have all been factors that are driving driven growth. McDonald’s is a good example of this, but they are far from the only innovators in this space, not least as plant-based options

FTG channel 2019 (£bn) 2024 (£bn) 3.8

are increasingly introduced onto menus.” Supermarket and hypermarkets, such as Asda, Morrisons, Tesco and Sainsbury’s: • Sales will increase from £1.5bn in 2019 to £1.8bn in 2024 • Market share will move from 8.1% in 2019 to 7.8% in 2024 • Supermarkets and hypermarkets will experience a CAGR of 3.6% between 2019 and 2024 Rhian Thomas predicts: “While IGD’s wider food retail market forecasts show continuing challenges for the supermarket and hypermarket channel, most of us still do a large portion of our food and drink shopping at these types of stores, meaning there is still much to play for. Expanded food to go and foodservice zones are a key strategy for these retailers to bring more shoppers into stores and encourage them to spend more while they’re there.”

2024 market share

% change 2019-2024 (CAGR)



Convenience & other retailers


Coffee specialists

3.3 4.3 18.2%


Food-to-go specialists

5.0 6.3 26.9%



5.8 7.2 30.9%


Supermarkets and hypermarkets









Source: IGD Research. Note numbers and shares may not always appear to sum due to rounding. Figures calculated from full 2019 and 2024 market values. September 2019 71


Launching at the lunch show!

STORYTIME Bakery has recently launched its new website and is exhibiting a range of baked goods, which can be made to scale and to suit any business. These include new vegan and gluten free ranges, including products like an Orange and Almond Loaf (GF) and Vegan Berry Flapjack (Chapter Coffee Roasters, stand J41). Lord Sandwich t/a full wrap is introducing Full-Wrap, a gluten-free, whole protein, premium tortilla made from red lentils. Flexible and easyto-use, the tortilla stays fresh for a longer period and is a healthy alternative to the traditional category as it is made of whole protein (stand G45).

New Single Serve Risotto Pots THE Real Soup Co. is branching out to give caterers their very first taste of its newest format – premium single-serve Risotto Pots or on-the-go sites, while also allowing chefs to put restaurant quality risotto on menus without laborious batch cooking and the associated wastage. The classic risottos are available two flavours; Tomato and Chargrilled Vegetable, combining Italian Carnaroli rice with the bold flavours of courgette, mushroom and red and yellow peppers, and Porcini Mushroom – an authentic recipe delicately flavoured with parsley and thyme. Created by the company’s in-house chefs, the new formats are gluten-free, vegetarian and supplied chilled in a hearty 350g pot. Crucially, they can be ready to eat in just four minutes, and enjoyed either on the move or plated, garnished and served in a more formal setting. The innovative format, says Helen Marlton, Brand Manager at The Real Soup Co., spells good news for outlets looking to profit from a food-to-go market in overdrive, while helping caterers

engineer menus without sacrificing quality. “The new Risotto Pots really do represent the best of both worlds, helping caterers take a slice of a food-to-go market worth some £21bn annually, while giving busy consumers the chance to have more of the food they love on the move. “We also know that with margins shrinking, caterers are looking at ways to engineer menus, but still ensure that savvy, value conscious customers feel as if they are getting quality at the right price. “Outlets can be assured that these bold new flavours really are of restaurant quality, giving them the keys to unlock not one, but two profitable markets.” The new risotto pots are CQUIN compliant and low in saturates.

Phat Pasty launches Hot To Go additions CONTINUING to innovate and bring new products to the Phat Pasty Co Vegan range, two Jackfruit additions are launching this month (September). The first will be a replacement to the ever-popular BBQ Pulled Pork Slice, moving this to a meat-free, vegan-friendly option as a BBQ Pulled Jackfruit Slice as part of the Phat Hot To Go range. Following the success of the Keralainspired Cauliflower, Chickpea & Onion Bhaji Pasty and the more traditional Butternut Squash, Spinach & Vegan Feta Pasty, they are now launching a handcrimped Bobotie Jackfruit Pasty. Bobotie is the national dish of South Africa. The Phat Pasty Company worked with Hylton Espey, a young and dynamic Chef from South Africa who is Chef Patron at the three AA Rosette Rastella restaurant at Merchants Manor Hotel, in Falmouth Cornwall. Adapting this unique dish, Hylton has combined the iconic sweet, spicy and savoury flavours with Jackfruit, to create a vegan-friendly, plant-based dish. Mixing flavours from around the world in a traditional hand-crimped pasty.

Paul Clark, the Phat Controller, said: “We are continuing to see fantastic growth and interest in meat-free alternatives and working with Hylton we have been able to bring a new and exciting flavour to our range. The adventurous customer is looking to move out of their comfort zone to explore

72 September 2019 SANDWICH & FOOD TO GO NEWS

bolder flavours and a multi-sensory food experience. Consumers continue to travel the world and try new foods and are keen to explore spicy and tasty flavours, looking at pairings of sweet, savoury and tangy flavours.” Both Phat Jackfruit varieties will be available from Bidfood in September.


To advertise call Paul Steer on 01291 636342 September 2019 73


Tetley launch Super Tea Envelope range CONSUMERS are exploring new hot beverage blends out of home and want operators to provide them with a selection to test new and exciting flavours. This has led to a significant growth in popularity for fruit, herbal and green teas, with herbal teas having seen a growth of 9.6% from 2016 vs. 2017. To meet consumer trends, Tetley has 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 “mouth-watering burst of strawberry and raspberry”, and Super Green Tea Immune, a smooth green tea blend with mango and pineapple flavours, also rich in vitamin C to support the immune system. Consumers are becoming increasingly more health conscious, therefore operators are able to introduce the health benefits of different

blends and tap into driving more sales in this current market trend. Tea consumers are becoming progressively more adventurous in their choice of flavours and blends, and are also inclined to spend more money on their drinks as they seek out premium and healthier hot beverage options. Matcha and Green Tea are two blends that consumers are willing to pay a little more for, and are drinking with more frequency than they were 12 months ago. Combined, Green and Matcha tea accumulate 21% of favourite non-black blends out of home - this reflects consumer demand for new flavours and blends being introduced into the market as opposed to just traditional tea blends. Now that consumers are becoming exploratory in their tea choices, it is important that staff have the knowledge and confidence to advise the ways in which certain teas can be taken, and the variety of blends on offer. Customers respond well when serving staff are well informed and passionate about the products they are selling. In the future, tea sommeliers are expected to play a huge part with consumers hungry for the theatre that comes with the tea ritual. By

74 September 2019 SANDWICH & FOOD TO GO NEWS

creating a theatre of serve, consumers are more likely to dwell for longer in their surroundings, therefore providing further sales opportunities. Operators should also consider conducting a tea tasting session with staff in order to give the team an opportunity to sit down together and sample various teas, openly discussing and sharing thoughts. This also helps highlight the importance of the tea occasion while encouraging staff engagement with customers, benefitting your business by driving sales and generating repeat visits. Discussion points such as brewing times for different blends, which blends to serve with milk and serving techniques for the most enjoyable experience are key to pleasing customers. The Tetley Tea Master’s course is an opportunity for operators to develop their skills and knowledge to offer the best serve to customers. Being knowledgeable of trends and suggesting the right blend will enable customers to make the best choice to suit their tastes. To register for the UK’s first online training course that addresses the barriers in tea service out of home and improve consumers’ experience, visit

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More bakers targeting food to go DATA from NPD Group’s new Bakery Trends Tracker report show bakery outlets have over the past year seen the strongest growth in on-premise business among major British quick-service restaurant channels, with sales and visits up more than 19% and nearly 18% respectively in the past year. The NPD Group says Britain’s bakery chains and independents are now in a strong position to increase their off-premise business and challenge sandwich retailers, supermarkets and quick-service restaurants for a larger share of the food-to-go, click & collect as well as delivery channels. Recent figures for the British out-of-home (OOH) or eat-out foodservice industry show that bakery outlets are already a popular option for food-to-go customers with eight out of 10 bakery purchases consumed on the move. But with bakeries only accounting for just £1.2 billion (5%) of Britain’s £22.5 billion food-to-go business annually, up from £1 billion five years ago, there is clearly room to grow. B Bakeries also only service 3% of total click & collect but sales are already increasing from this low base. While delivery business for bakeries is also still at a very low level, delivery volume is up nearly 63% in the past year and the value of delivery sales has increased by over 47%. Peter Linden, Insight Manager Foodservice UK, The NPD Group, said: “Bakeries and patisseries are an important part of Britain’s £57 billion ‘out of home’ or eat-out foodservice industry. Many businesses – small and large – are moving away from their traditional bakery offering to a sharper food-to-go focus. This involves putting on good coffee, offering new food choices such as pizza, salads, pasta, hot sandwiches, croissants, pasties and much more, and meeting the demand for click & collect and delivery. Bakeries by their very nature focus on food-togo and this is where the growth is, with sales in this part of Britain’s total OOH market having grown by 8% in the year to April 2019. Bakeries can secure more growth by






increasing their share of the food-togo market from their current level of just 5%, and by bringing their foodto-go appeal to dayparts they don’t normally service, such as dinner. They also have scope to provide delivery, especially at breakfast time and at weekends.” Britain’s bakers and patisseries are in good shape based on their recent performance in total sales, visits and servings. Bakery outlets boosted sales by 6% in the year ending (YE) April 2019 and increased visits by 2.2%, outperforming pizza and chicken outlets, which saw visits drop. The best evidence for success is in servings, with bakery outlets recording a 9% jump to 1.17 billion servings – the strongest servings growth in the past year of any other quick-servicerestaurant (QSR) channel. Bakeries also satisfy part of the British demand for snacking (a market including confectionery and soft drinks worth some £9 billion YE April 2019) with a 10% increase in snack sales in the past year, the strongest total sales growth in any QSR segment. They have enjoyed the strongest growth in coffee servings of

76 September 2019 SANDWICH & FOOD TO GO NEWS

any QSR channel YE April 2019, with servings of coffee up nearly 19%. Around 1.46 billion visits to bakeries for YE April 2019 involved a deal or promotion, up 16% over the past year. The attraction of bakeries is broadbased. In the past year, among the 16-to-24 age group, bakeries have achieved a 15% growth in visits and a 5% growth in the 50+ age group. Bakeries were the fastest-growing segment among the 50+ age group and the second fastest for 16-to-24s. NPD’s Peter Linden added: “Say the word ‘bakery’ and some might think of a traditional ‘old school’ family-run business that sets to work each day well before dawn turning out bread, savoury bakes, pastries and cakes for sale across the counter. Those outlets still exist throughout Britain. But there are many other ambitious outlets already competing head-on with the big high street names. We believe competition will heat up. Bakery chains are ideally suited to riding some of the big trends in British foodservice and have responded imaginatively to consumer demand for convenience.”












19-00361c Pause A4 Advert Crops.pdf





Food to go visit frequency outperforming the market NEW research suggests that visit frequency for food-to-go (FTG) is growing faster than the total eating out market. The insight comes from MCA’s Quarterly FTG Tracker, underpinned by their Eating Out Panel, which comprises 6,000 consumer interviews every month. It shows that food-to-go visit frequency has performed ahead of the total eating out market, growing 3.5% year-on-year compared to a decline of 0.6%. Visit frequency for FTG has risen across all day-parts, with breakfast (+9.2%) and dinner (+16.3%) the big performers. Average spend on FTG is up 12.2% on the year ended March 2018. In comparison, average spend across the total eating out market in the same period has risen by just 2.4%. Grocery retail’s share of the FTG market has remained static across the breakfast, lunch and dinner day-parts. However, there has been a 3 percentage point decline in their share at the snack day-part following fierce competition

from coffee shops/cafes and sandwich retailers. Katie Prowse, insight manager at MCA Insight, said: “Food-to-go meal visits now account for over a third of all out of home meal visits and grocery retail remains in a fantastic position to capitalise on this growth. However, strong competition from the wider eating out market continues to mount pressure on retailers to find a solution that looks beyond the traditional FTG offering.” “Food quality/taste, staff friendliness and cleanliness are the three main consumer-led factors that have grown in importance. Our data shows that some supermarkets and c-stores recognise this, with satisfaction ratings for product-led KPIs increasing. Fast service has seen a decline in importance of 1.9 percentage points year-onyear. Focusing on the right offer, that differentiates from competitors and is high quality should be a key focus for retailers, rather than the quickest option.”

78 September 2019 SANDWICH & FOOD TO GO NEWS

Sandwiches with lowest environmental impact contain less iron and vitamin B12 SCIENTISTS are calling on the catering industry to provide more “nutritionally optimal sustainable options” after it was revealed sandwiches with the lowest environmental impact contain less iron and vitamin B12. Researchers from the University of Sheffield’s Grantham Centre for Sustainable Futures and Institute for Sustainable Food found that even though high-impact sandwiches and beverages tended to have more calories, protein, carbohydrates, total fat, saturated fat, iron and sugars, the more sustainable choices were lower in micronutrients because they did not contain animal products. The study, published in Sustainability, found that beef sandwiches and milkbased drinks had the highest environmental impact – based on their water use and greenhouse gas emissions – and vegan options the lowest. Most of the vegetarian options contained cheese, which was found to be more damaging for the environment than chicken or eggs – suggesting that vegetarian sandwiches aren’t always more environmentally friendly than meat. When it comes to drinks, the study showed that those containing milk, cocoa or coffee had the highest environmental impact. Choosing a milk-based drink over a sugar-sweetened one could therefore be better for health but less environmentally friendly, highlighting possible tensions between nutrition and sustainability.


How to get a BIGGER slice of the action THINK of cheese. What picture does it conjure up? Classic ‘wheels’ of flavour, fresh from the farmhouse dairy? A cheeseboard adorned with wedges of yellow, orange and marbled blue? Maybe a deli counter with its tempting aromas from all around the globe? Yes, that’s how most of us think of one of the world’s favourite foods. But now picture this: a simple square of cheese, around 10cm by 10cm, neatly sliced, carefully stacked, and never far from your fingertips. Believe it or not, this somewhat humble convenience food is one of the easiest ways to meet the demand for innovative sandwiches and food-to-go, at a price that both increases profit and reduces waste. So why is this unassuming format unequalled when it comes to topping the list of key ingredients. LET’S START WITH THE BASICS. Our total eating out market is valued at £91 billion. But the recent 1.3% increase in value means annual growth is at its lowest rate for 7 years, making it more important than ever to remain competitive. Enter…the cheese slice. Not much of a hero you may think. But when it comes to ‘squaring up’ to the challenges ahead, it’s a winner all the way. For starters, natural cheese slices add quality and flavour to a sandwich or melted into hot meals. This in turn means added value. But, even more important, cheese slices mean perfect portion control. Pre-weighed, they offer no wastage and

‘HEALTHY’ PROFITS TOO. In today’s health conscious world, meeting the consumer demand for a more nutritious diet is all-important. Too often, food-to-go has had an unfair reputation for ignoring the struggles of ‘calorie counters’. Happily, the cheese slice helps redress the balance. In fact, a 20g slice of Cheddar cheese provides nearly 19% of our RDI of calcium, 10% of our protein and a further 10% of our Vitamin A. Together, this contributes to the maintenance of everything from teeth, bones, vision and skin, to helping with our immune system and the growth of muscle mass.

THE WORD ON THE STREET IS… CHEESE! Of course, there’s more to ‘convenience’ than speeding up sandwich making. The rise of street food has introduced countless new dishes to a public hungry for new flavours, and new food adventures. In turn, the food-to-go industry is adopting these ‘imports’, adding diverse and ambitious hot dishes to the take-away menu. And the cheese slice is making this a quick and easy process. After all, if your chiller is stocked with slices of Cheddar, Monterey Jack, Emmental and mozzarella, it’s so much easier to recreate all those new favourites from South America, Asia, the Far East and Europe.

SIMPLY DOES IT. Keeping things simple is key to keeping things manageable. Which is why the cheese slice is one of the great convenience foods. In fact, convenience is an understatement as most of the work is done for you. Cheese slices are always ready to use. No cutting, grating or weighing. You simply decide on the variety…and off you go. All of which explains why the growth in sales of the cheese slice, is outperforming the total cheese sector. But that’s hardly surprising when you consider their primary use is in sandwiches…and sandwiches featuring cheese slices tot up to an impressive 280 million!

AND FINALLY… So there you have it. However high the pedestal on which you picture your favourite cheese, it’s the cheese slices quietly sitting in your chiller that are the real cash-cow for your business. Just simple squares of cheese, with no airs or graces, that know they’re the cream of the crop. To find out more about some of the finest cheese slices available, contact Ornua Ingredients where the newly branded Spinneyfields range is introducing sliced, grated and deliblock cheeses, all twice-graded for optimum performance. Email sales@ Or call 01270 611112.

consistent execution. And that means a saving in cost. Lower cost, plus bigger return, equals better bottom line!

80 September 2019 SANDWICH & FOOD TO GO NEWS









How to make a sandwich twice as nice








Simple really.


You use our delicious Spinneyfields twice graded cheese slices. Why do we grade our cheese twice? Well, that’s because our expert graders – some of the best in the world – first select cheese that matches their seriously high standards. But later, they grade it a second time to make sure it exactly matches each customer’s profile too. That’s your guarantee of superb quality and exceptional taste...every time. And that’s how you make a sandwich that delivers real meal appeal. The newly branded Spinneyfields range includes grated, sliced and deli-block cheese all specially twice graded. To find out more call 01270 611112




Dairygold Food Ingredients (UK) Ltd celebrates award wins across its portfolio CHEESE supplier Dairygold Food Ingredients UK Ltd (DFI UK) has been awarded a number of industry accolades at the Nantwich International Cheese Awards. Building on DFI’s success at the awards last year, where they scored three gold, one silver and four bronze prizes for products across the hard and soft cheese range, the company was recognised for the quality, innovation and flavour of its cheeses, scooping an impressive 16 accreditations across its cheese portfolio, including seven gold awards. The full list of products recognised at the 2019 awards includes: • Gold (7) - American Style Soft Cheese (Soft, Semi-Soft or Cream Cheese, without additives) - Irish White Extra Mature Cheddar (Cheese, any type or variety) - West Country Farmhouse Cheddar (Sliced Cheese, UK) - Pizzamelt (Best Pizza Cheese, UK/NonUK) - Cheddar & Cheese Jalapeno Sauce (Best New Dairy Product, Non-UK) - Imokilly Sour Cream (Carton of Soured Cream) - A three-tier dessert cheesecake made with DFI soft cheese, at the Leeds site. (Dessert Cheesecake) • Silver (4) - Cheddar Cheese Sauce (Best New Dairy Product, Non-UK and Best German Cheese) - Irish White Mature Cheddar (Sliced Cheese, UK/Non-UK) - Irish White Mild Cheddar (Best Sandwich Cheese, UK/Non-UK) • Bronze (2) - Oak Smoked White Mild Cheddar (Sliced Cheese, UK/Non-UK) - Mozzarella/White Mild Cheddar 70/30 blend (Best Pizza Cheese, UK/ Non-UK) These awards come hot on the tails of DFI UK’s achievements at the Great Yorkshire Show, with a silver prize awarded for its Imokilly Sour Cream and a bronze award for Liquid Cheese with Dairygold Cheddar. Svitlana Binns, Head of CRM UK at DFI, said: “We’re delighted to have picked up so many esteemed awards

this year. Each one is a well-deserved recognition of the dedication and passion that our whole team shows for the craft of cheese making and we will continue to invest in innovation to further build on these accomplishments. “We would like to thank our teams across our UK and International sites, as well as our Irish milk suppliers for their consistent support in helping us maintain the highest of standards.” DFI, one of the UK’s largest and most progressive suppliers of cheese and dairy-based ingredients to the food manufacturing and foodservice sectors, supplies a range of products that enable foodservice operators to keep their sandwich offering fresh. Sandwiches remain a lunchtime staple, but the types of fillings that people are looking for are changing as seasonality has started to play a role. Operators are increasingly tailoring their sandwich offering to the seasons to keep the category exciting, such as Brie and Cranberry as a classic Christmas combination or BBQ Pulled Pork and Halloumi, tapping into the summer barbecue trend. 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

82 September 2019 SANDWICH & FOOD TO GO NEWS

its product offering, allowing foodservice operators to meet consumer needs. In recent years, the ‘flexitarian’ diet has grown in popularity, with flexitarians opting for a diet mostly free of meat.

ILCHESTER WINS SAMMIES NEW PRODUCT AWARD 2019 Ilchester’s Apple, Sage & Onion cheese won a Sammies New Product earlier this year. A versatile and uniquely flavoured blended cheddar, it has a delicious flavour throughout and melts well and evenly. This British cheddar is said to be perfect for Christmas menus, sandwiches or bagels and pairs well with Turkey and Cranberry Sauce. Or for a quick and easy bruschetta, melt over ham, tomato and ciabatta slices and season to taste. Flavoured Cheese Slices are currently growing at +20.9% value growth and +22.4% vol. The key to growth of flavoured slices is penetration, now at 10.3% – therefore consumers are seeking new flavour variants to add flavour and variety to their meals. The product is available in 160g slices and 4.2kg block for Foodservice.

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1951UKSandwichSandFdToGo184x130.indd 1

8/13/19 1:30 PM

To advertise call Paul Steer on 01291 636342 September 2019 83


M&S launch reusable food to go containers M&S claims to have become the first major retailer to introduce a reusable container incentive for fresh food-to-go at its Market Place counters, as part of its plan to reduce single-use packaging. The new scheme will incentivise customers to bring their own reusable containers to M&S’ Market Place by offering a 25p discount off each meal. M&S is aiming to encourage a change in consumer behaviour and reduce the use of disposable items on the high street, as new research by IGD reveals the food-to-go sector is set to grow by 26.4% by 2024. M&S’ Market Place concept is available in city centre stores and offers a variety of hot and cold lunch-to-go options, from rotisserie chicken and fish to freshly prepared salads. Over 70,000 people pick up lunch from Market Place each week, which is currently available in 23 stores including London Pantheon on Oxford Street, Newcastle, Norwich and Manchester. Paul Willgoss, Director of Food Technology at M&S, said: “Our priority is to reduce single-use packaging and ensure any we do use can be reused or recycled, as we work towards our 2022 target for all our packaging to be widely recyclable. Food-to-go is a growing market, so finding solutions in this space is an important part of our wider plan. Our Market Place containers are already widely recyclable, but we want to go a step further with the introduction of an incentive to encourage customers to switch to reusable containers.” M&S already offers a 25p incentive for hot drinks served in reusable coffee cups – an initiative that was introduced

in April 2018. To support customers to reuse, M&S is selling a range of clip storage containers from £4, which are available at the Market Place counters. Trewin Restorick, CEO and Founder of environmental charity Hubbub, commented: “People are rightly concerned about the environmental impact of single-use packaging. It is massively encouraging to see M&S become the first major retailer to offer customers a financial saving encouraging them to make an important change to their shopping habits. We hope customers will respond positively and other retailers will follow this lead.” The existing single-use containers used at Market Place are widely recyclable and are primarily made from Forestry Stewardship Council (FSC)

certified cardboard with a plastic lid. As part of its plastic reduction plan, M&S has already removed 1,000 tonnes of plastic packaging from across its business and is working to ensure all its packaging is widely recyclable by 2022. M&S has launched a new, widely recyclable terracotta CPET tray to replace black plastic, starting in its Italian ready meals range. The retailer has pledged to completely remove all black plastic from its Food business by the end of 2020. M&S continues to look at innovative solutions to replace plastic packaging and is partnering with the wider industry and organisations on initiatives such as Hubbub’s #LeedsByExample, which encourages consumers to recycle food-to-go packaging.

Faerch solution for black tray recycling FAERCH UK is introducing a solution to the UK challenge of black tray recycling as part of their journey toward creating a circular business with the launch of its new product Evolve by Faerch. This is made from an average of 85% recycled PET post-consumer content, uniquely utilising mixed coloured PET as attractive food

packaging. As the products are created from a natural mix of recycled PET, their colour will vary; the different palettes of colours enable consumers to recognise they use a recycled and circular product. The trays are reliably detected by existing sorting infrastructure in the UK and returned to the mixed jazz stream where they can be recycled

84 September 2019 SANDWICH & FOOD TO GO NEWS

into new food safe products again and again. Evolve complies with food regulations, keeping food safe in the entire temperature range between -40C and + 220C and is said to be outperforming alternative packaging materials - in particular on food safety, recycled content, and recyclability.

To advertise call Paul Steer on 01291 636342 September 2019 85


Ecological onsite solution for food and packaging waste Planglow have partnered with PRM Waste Systems to offer caterers an ecological onsite solution for food and packaging waste


ompostable packaging and labelling experts Planglow have partnered with waste solutions provider PRM Waste Systems, to offer caterers an easy, ecological and cost-effective means for the disposal of their food and packaging waste onsite. This closed loop solution sidesteps landfill as well as the waste collection services that may or may not be offered in any given area, offering food and drink providers complete autonomy over their businesses waste. PRM have developed a range of bio processing units about the same size as a large wheelie bin or skip. The units break food and compostable packaging down into a digestate (soil enricher), which may then be used to grow more crops or to produce a supplementary biomass fuel. Optionally, if the producer has no use for the digestate, their food and packaging waste will be reduced in volume by around 80% and can be sent to an anaerobic digestion (AD) plant. Planglow’s managing director John Scott commented: “The UKs waste infrastructure leaves a lot to be desired. So while many food and drink providers are striving to reduce their carbon footprint by introducing compostables in place of singleuse plastics, they are then finding that appropriate collection services are not available and that much of their waste is still being directed to landfill or incineration. However, by introducing a bio processing unit onsite, the provider is no longer at the mercy of this patchy - at best - infrastructure and is able to gain complete autonomy over their own waste. This not only helps to save the food provider money on waste collection services but also reduces

associated vehicle movements. We estimate that purchasing or leasing a unit from PRM represents a cost advantage for most businesses, what’s more, this provides a solution to everyone regardless of the waste collection services available in their area”. WHAT ARE THE BENEFITS? PRMs units are so effective that they can reduce food and packaging waste by up to 80% over a 24-hour period. They love compostable packaging too as it improves the structure of the digestate by introducing more oxygen into the mix. What’s more, where most waste collection operators accept a mix of around 25% packaging waste maximum (with 75% food waste), PRM’s units can process up to a 40% mix of packaging waste in one go. In fact, when PRM tested Planglow’s products, they reported decomposition as “Unprecedented and beyond expectations” and even at a volume of 75% packaging waste they found near-complete degradation after 17 hours.

86 September 2019 SANDWICH & FOOD TO GO NEWS

• No waste collection services required – everything is done onsite offering a more costeffective, closed loop solution. • No need to separate waste – compostable packaging and food waste all goes in together. • Depending on the waste your business produces, the end product (digestate) could be used as a fertiliser or a biomass fuel. It may also be sent to a biorefinery (to be turned into energy) or used in compost production. • Even if your catering operation can’t use digestate onsite (you might not have access to a garden or other outside space), both the volume of waste and the frequency of collections required will be much reduced, further driving down costs. Brian Moore, managing director at PRM commented: “After extensive trials of food waste with various mixes of Planglow’s packaging, we were delighted with the results. We knew the Bio-Processor was able to reduce food waste up to 80% in 24hours but we were expecting the processing time to increase with the addition of the Planglow’s material. Surprisingly after 24 hours, no packaging was readily distinguishable.”



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focussed solution to procurement. Market experience and knowledge teamed with a robust supplier framework allows us to obtain and supply the right product to meet your needs and budget. Derek or Abi will be happy to help.

call 01962 738449 or email

For more Info please contact 01992 307627

To advertise call Paul Steer on 01291 636342 September 2019 87


RE:CLOSE from Essentra Tapes is enabling Kettle Foods Ltd to promote its new Kettle & More range to consumers whilst also providing user-friendly pack reclosability to maintain freshness and support portion control. The 8-colour printed tape can be seen on the chips packs throughout retail outlets in the UK. By working with Essentra’s Design Studio the tape delivers maximum on-shelf impact and clearly boosts awareness of the three new products within the latest range, says the company. Established in 1988, Kettle Foods have been providing high quality products across the UK from its original Norfolk manufacturing site. Still hand cooking its potato chips and committed to using

No excuse for single use with recyclable rPET cutlery Tri-Star Packaging has launched disposable cutlery which can be recycled and is made from recycled materials. Over the past 18 months, TriStar Packaging and its manufacturer suppliers have been developing more products featuring recycled PET (rPET) material. “We recognise the need to reduce reliance on ‘virgin’ PET, accessing the post-consumerw waste stream and leading the way in incorporating more and more rPET into our packaging,” said Tri-Star Packaging founder Kevin Curran. Exclusive to Tri-Star Packaging, the new cutlery range incorporates 97% recycled PET (rPET). The new cutlery range is also 100% recyclable and can be placed in recycling bins alongside other recyclable containers including salad and desert pots, going back into the recycling waste stream to be reused.

absolutely nothing artificial in their products, the range combines fruit and veg slices with their signature chips to deliver the snack to consumers. “We wanted to promote our exciting new range and Re:CloseTape seemed the perfect opportunity for us to do this,” comments Daisy Scott, Assistant Brand Manager at Kettle Foods. “The Tape gave us a great opportunity to interrupt the shopper journey with our NPD news and was an effective way for us to reach existing consumers and ask them to reassess their normal purchase. We were extremely pleased with the impact of the tape on shelf and the ease of application.” Easily applied to the existing vertical form fill and seal packaging lines with Essentra’s applicators, the 30mm wide

resealable tape also incorporates an easyto-use finger lift area that runs along both sides of its length, making it simple to lift away from the pack. Once opened, the pack can be resealed using the tape, securing the contents and helping to ensure the chips freshness. tapes

Simply Lunch autumn / winter 2019 range launch SIMPLY Lunch are launching a wide range of new internationally-inspired products for their autumn/winter range. Their product design team have been working on the new range for six months to create perfect lunch options to appeal to their customers. This has all been done whilst still maintaining brand values and their iconic hummingbird message: ‘We seek out the best ingredients’. New additions include the ‘Vegan Smoked Gouda Style Cheese & Sweet Pepper Chilli Jam’ carried by gluten free bread and a ‘Spicy Chipotle Chicken Wrap,’ which is generously filled with a spicy chipotle ketchup, roasted peppers and succulent chicken. Their new ‘best in class’ gluten-free bread is about to take the Food to Go market by storm, says the company. It has a fluffy and light texture making it perfect for any consumer seeking out a delicious gluten free lunch option. Food design manager John Bancroft says: “As we embark on the autumn cycle, the environment, health and wellbeing continues to hold many of the news headlines. For our food, this means

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

Essentra’s Re:close tape delivers promotional impact for kettle foods

that we are thinking more about what we eat and where our food is sourced from. As creators of fresh food, it means that we have an important part to play in meeting the demands of our customers, whilst simultaneously bringing them new and positive eating experiences. “The autumn cycle follows the growing trend of veganism and the innovation that has recently been seen in new recipes and components of our sandwiches. Consumers are demanding better quality and more affordable food, which we are happy to provide.” T: 0345 200 7631.

88 September 2019 SANDWICH & FOOD TO GO NEWS


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

PEFC: Your assurance of responsibly sourced packaging

A message for your customers to take away... Choose PEFC Discover more at

PEFC_UK_QSR_magazine_advert_A4_PRINT_2017_02_16.indd 1

Caring for our forests globally and locally

16/02/2017 17:42


Dimbleby to lead major review of the UK food system HENRY Dimbleby - co-founder of restaurant chain Leon and of the Sustainable Restaurant Association has been appointed by Environment Secretary Michael Gove to lead the first major review of the UK food system in nearly 75 years. The national Food Strategy for England is to look at how a post-Brexit Britain will deliver “safe, healthy, affordable food” regardless of income, as well as examine sustainability of supply, jobs and the impact of the climate crisis. “There are urgent challenges with which we must grapple,” he says. “Populations are growing, diet-related conditions are harming the lives of millions, and climate change is altering what our land will yield.” He will investigate the entire food system, from field to fork, and consider what changes are needed to ensure that it: • Delivers safe, healthy, affordable food, regardless of where people live or how much they earn; • Is robust in the face of future shocks; • Restores and enhances the natural environment for the next generation; • Is built upon a resilient and sustainable agriculture sector; • Is a thriving contributor to our urban and rural economies, delivering well paid jobs and supporting innovative producers and manufacturers; • Does all of this in an efficient and cost-effective way. His recommendations will result in a new National Food Strategy, set to be published in 2020. Michael Gove said: “Leaving the EU is a great opportunity for British farmers and food producers. But with an expanding population, the urgent threat of climate change and rising levels of diet-related disease, we face many challenges too. “That is why the time is right for us to look afresh at our food system to ensure everyone has access to high-quality British food and our

environment is protected for future generations. “I am delighted that Henry Dimbleby will be leading this once-ina-generation opportunity to cultivate a stronger food system for the future.” On his appointment Henry Dimbleby said: “No part of our economy matters more than food. It is vital to life and shapes our sense of identity. “But there are urgent challenges with which we must grapple. Populations are growing, diet-related conditions are harming the lives of millions, and climate change is altering what our land will yield. “From farmers in the field to chefs in the kitchen, over the next year I’ll be speaking with people from across the food chain to address these challenges and ensure everyone has a say in shaping the future.” Chief Executive of the Food and Drink Federation, Ian Wright CBE, said: “Over the last 70 years we have begun to take for granted that there will be food on our table, yet in truth our food and drink industry is a strategic national asset to be protected. It is central to the economic success and cultural fabric of our country and

90 September 2019 SANDWICH & FOOD TO GO NEWS

the UK’s largest manufacturing sector. Its contribution to our future growth, prosperity and sustainability is vital. “So we applaud Michael Gove’s bold commitment to create a national Food Strategy for England, and embed a holistic approach to policymaking across food and drink. We look forward to working with Henry Dimbleby and his team across the UK Government on these important themes, building on the proposals put forward in our recent Plan for Success.” Mr Dimbleby, the son of broadcaster David Dimbleby and cookery writer Jocelyn Dimbleby, co-founded Leon 15 years ago. The chain now has 56 restaurants in England alone, with three more planned to open soon. The restaurant chain promotes itself as “naturally fast food” and prides itself on its food sustainability. In 2013, Mr Dimbleby co-authored the government-backed School Food Plan – which set out new rules for school meals in England. The rules included making salad or vegetables a compulsory part of children’s daily meals at school and reducing the volume of fried foods.

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

2020 SANDWICH & FOOD TO GO DIRECTORY Each year we publish a trade directory listing details of companies and their services provided.

Sanfooddw ic h to INT ERN ATIO NAL

go news Annual Trade Directory 2019

From cheese to salmon, plates to shop-fitting. The Directory is distributed to members and subscribers, inserted within our trade magazine in Spring and distributed at events during the rest of the year. If your business would like to be listed in the 2020 Directory please contact

Paul Steer on 01291 636342 or email DEADLINE IS MARCH 15TH 2020. To advertise call Paul Steer on 01291 636342 September 2019 91

NEW PRODUCTS Advance Labels installs Proflex 330SE press from Focus Label Machinery Advance Labels, based in Leicester, UK, has installed an 8-color, full UV Proflex 330SE servo-driven flexo press, from Focus Label Machinery. The new press will be used for production of high-quality self-adhesive labels and to further increase efficiency and productivity. David Gregory, managing director of Advance Labels commented: ‘This is our first servo-driven press and the production advantages are plain to see, with greatly reduced set times and material wastage. The latest technology for print impression setting is a revelation, eliminating print barring and cylinder bounce immediately. We estimate that the investment in this new technology will be returned within two years. The facility to produce cold foil and peel and reveal labels is a big plus for us. ‘This is our second purchase of a Focus press and represents a big step forward for us in terms of productivity and flexibility. Our business has grown rapidly in recent years and we needed to increase our efficiency and capacity. Focus has always provided a solid, reliable backup service, complemented by quick response times, all of which were very important factors for us when considering a new press.’ The Proflex SE is a servodriven, modular press available with print widths of either 250mm or 330mm and a variety of optional drying systems, including full UV, LED, InfraRed – or combination drying systems, with optional chill rolls for heat sensitive substrates. Tel: 0116 264 5990.

Huhtamaki’s new compostable double wall cup HUHTAMAKI has launched its new compostable Bioware Impresso Double Walled Hot Cup. Adding to its existing Bioware compostable range, this new ‘feel good’ cup in a mixed sleeve of white and green designs utilises the unique Impresso bubble emboss which provides enhanced insulation and a tactile touch for the holder. The new cup is manufactured in the UK and utilises sustainable 100% PEFC (Programme for the Endorsement of Forest Certification) paperboard with a plant-based PLA coating on the inside. As with all of Huhtamaki’s Impresso’s double wall cups, the innovative design means that the cup actually uses up to 25% less material than most other smooth walled double and triple wall cups on the market. Becci Eplett, Marketing Manager at Huhtamaki UK explains the cups’ unique benefits. “We are experts in both cup

design and manufacture, and our latest innovation, ‘feel good’ adds a compostable double wall cup to the range with our unique Impresso outer wrap that feels good to hold and provides enhanced insulation. The ‘feel good’ compostable Impresso has EN13432 certification which means that it is compostable in the UK at approved composting facilities.” Tel: 02392 512434 www.

New ingredients service cuts manufacturing costs A significantly enhanced service for food processors, bakers, butchers and other users of bulk seasonings has been launched by Essex-based flavours house, Unbar Rothon. It is designed to cut administration, labour and storage costs for customers whilst guaranteeing food safety. The century-old Essex based company delivers precise blends in individual batch packs of between 10g and 25 kilos, thus minimising stock levels and associated operational costs for customers by reducing storage requirements and the picking and weighing of multiple ingredients. Named Lean Blending, the service generates huge labour savings because customers no longer have to blend their own seasonings and that significantly reduces the risk of cross contamination and the factory clean-down time. The newly-enhanced service also generates peace of mind for customers as Unbar Rothon shoulders all responsibility

92 September 2019 SANDWICH & FOOD TO GO NEWS

for food safety, legality and quality issues through its assessment of all raw materials used and by its worldwide early-warning problem scanning service. “We have streamlined our processes so customers no longer have to blend their own seasonings and our sophisticated packing service reduces crosscontamination risks even further,” said Unbar Rothon director, Richard Rothon. Tel: 01277 632211 Committed to sourcing only the best ingredient, to create the finest blends. Free postage and packing. Samples available on request.

R&S Engineering Services LTD is a new company providing a wide range of services for the majority of industries. R&S Engineering Services LTD was created as a response to market demand for service providers with practical and extensive experience and offers comprehensive industrial maintenance. We are experienced engineers with demonstrated history of working in the food, pharmaceutical, biopharmaceutical and polymer industry skilled in Manufacturing, Total Productive Maintenance, Lean Manufacturing, Continuous

Improvement and Engineering. Preventive, reactive and predictive maintenance comprises the care and servicing of company assets to maintain them in satisfactory operational conditions through systematic inspections, observations in order to detect and correct defaults before a total breakdown occurs. The adoption of maintenance is needed when the quality of productions gets affected due to unreliable equipment and when the cost of repair is too high due to unplanned servicing Electrical, mechanical and welding on site.

Packjet • The maximum height of the print–10mm • Unrestricted length of the print • 1-2 lines of text • 3 font sizes • Moveable printhead • Built-in real time clock • Ability to print both constant

• • • • •

and variable alphanumeric data Ability to printany image* Ability to print any barcodes Printer Handling, data entry and editing: built-in Maximumprintspeed–3m/s Built-in optical sensor with adjustable sensitivity

R&S Engineering Services Ltd 00447951 827023 | 00447533 877028 |

To advertise call Paul Steer on 01291 636342 September 2019 93


Hygienic conveyor enhances food quality and safety

TRAY sealing specialist Proseal has developed a new ultra-hygienic conveyor to help food manufacturers meet high food quality and safety standards. The next generation OC Conveyor incorporates a number of features that avoid potential food traps, together with an enhanced design which ensures fast and thorough cleaning during wash down, it says. The new fully folded construction of the conveyor has removed any box sections or tubing. These are areas where food can sometimes fall or become trapped. In particular, sealed tubes have the potential for bacteria to develop if the integrity of the tube is breached in any way, for example through a small hole or crack in the weld, since the inside of the tube cannot be cleaned.

Similarly, open wiring looms have replaced the more common wire bundles, removing another potential food trap and providing easier access for the cleaning of individual cables. A further significant feature is the replacement of moving belts with a new wash-through chain transport system. This again avoids any food traps and speeds up cleaning as well as eliminating belt maintenance costs. This latest version of Proseal’s OC Conveyor retains all its existing benefits including a modular design that allows customers to specify length, width and tray pitch for precise integration into the production line. It is capable of up to 60 packs per minute in single lane configuration and 120 packs per minute in twin lane, providing the ideal complement to Proseal’s GT range of tray sealing machines and their various speeds as part of a fully automated line.

A user-friendly, menu-drive control panel ensures ease of operation and fast set-up and changeovers. The introduction of the new model reflects the trend towards increasingly stringent legislation and retailer standards in terms of food quality and safety, as well as more demanding consumer expectations. “Hygiene has always been a critical part of our equipment design, and we are always seeking ways to develop this further,” explains Proseal director Rob Hargreaves. “The conveyor is a vital but sometimes overlooked part of the food packing line. By further enhancing the design of our OC Conveyor, we are providing manufacturers with the reassurance and peace of mind of a fully integrated tray sealing solution that enables them to deliver the consistently high-quality foods that consumers have come to expect.”

EAT. builds national partnership with children’s charity initiative EAT. partnered with Fit and Fed on an innovative holiday programme led by StreetGames, over the summer, highlighting the importance of providing real food and the relationship between nutritious food and fitness. It also aimed to raise over £25,000 for the charity. An estimated 3 million children are at risk of experiencing holiday hunger in the UK. The triple threat of hunger, isolation and inactivity means that many children are losing 80% of fitness built up over the school year

and are more likely to be obese and suffer from poor mental health. Fit and Fed works to reclaim the summer by supporting projects in the heart of local communities across the UK, giving them free access to sports and healthy meals. Across all of its UK stores, EAT. highlighted four ‘Fit and Fed’ stickered products, including a new Wiltshire Ham & Piccalilli Bloomer, and Mozzarella, Pesto & Tomato Baguette, to raise money for the charity, donating 25p from the sale of each

94 September 2019 SANDWICH & FOOD TO GO NEWS

product to Fit and Fed, in addition to charity boxes to raise further donations. A number of EAT. shops have smoothie bikes, allowing customers to actively blend their own fresh fruit smoothie, all for a £2 donation which will go straight to Fit and Fed. EAT. is already working closely with some of Fit and Fed’s Londonbased projects, including one project which is based on the edges of the largest Housing Estate in London where 7,500 people live.



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.



Plus you get free password access to

our online magazine and guidance


Or Call Sandra on

01291 636348

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

Sour Cream Freshfayre CHUTNEYS & RELISHES Chutneys Beacon Foods Freshfayre Leathams Southover Food Company Ltd. The Ingredients Factory Zafron Foods Ltd. Relishes Beacon Foods Blenders Freshfayre Harvey & Brockless Leathams Southover Food Company Ltd The Ingredients Factory Zafron Foods Ltd. Pickles Freshfayre Leathams Southover Food Company Ltd The Ingredients Factory

Doughnuts Moy Park Ltd.

Salsa Beacon Foods Blenders Freshfayre Zafron Foods Ltd.

Morning Goods New York Bakery


Tortilla & Wraps Food Attraction Ltd. Freshfayre Mission Foods

Dips Beacon Foods Blenders Freshfayre Fresh-Pak Chilled Foods Pauwels UK The Ingredients Factory Zafron Foods Ltd.


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.

Dressings Blenders Pauwels UK Spreads Blenders Pauwels UK Mayonnaise Blenders Caterers Choice Freshfayre Fresh-Pak Chilled Foods Harvey & Brockless Pauwels UK Piquant Zafron Foods Ltd. Mustards Blenders Pauwels UK Southover Food Company Ltd. Zafron Foods Ltd. Sauces & Ketchups Beacon Foods Blenders Caterers Choice Freshfayre Pauwels UK Piquant Southover Food Company Ltd. The Ingredients Factory Zafron Foods Ltd. DRINKS Juices Caterers Choice Freshfayre Leathams Southover Food Company Ltd.

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

96 September 2019 SANDWICH & FOOD TO GO NEWS

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. 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. PASTA Caterers Choice Ltd. Freshfayre Leathams Pasta Foods Southover Food Company Ltd

BSA Manufacturers  & Distributors 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 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 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

2 SISTERS FOOD GROUP Manton Wood, Enterprise Park, Worksop, Nottinghamshire S80 2RS Contact: Renee Skukowski Tel: 01909 511800 ADELIE FOODS GROUP LTD. – REDMOOR Wimblington Drive, Redmoor, Milton Keynes, Buckinghamshire MK6 4AH Contact: Tamara Redding Tel: 020 8571 1967 tamara.redding@ ADELIE FOODS GROUP LTD. – SOUTHALL Unit 17-19 Armstrong Way Great Western Industrial Park, Southall Middlesex UB2 4SD Contact: Tamara Redding Tel: 020 8571 1967 tamara.redding@ ADELIE FOODS GROUP LTD. – WEMBLEY Lords House, 656 North Circular Road London NW2 7AX Contact: Tamara Redding Tel: 020 8571 1967 tamara.redding@ ANCHOR CATERING LIMITED Kent Office: Units 2, 21 & 22, Wotton Trading Estate Wotton Road Ashford, TN23 6LL Contact: Stephen Percival Tel: 01233 665533

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

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

DELI-LITES IRELAND LTD. Unit 1 Milltown Industrial Estate, Warrenpoint, County Down BT34 3FN Contact: Ronan Gourley Tel: 028 417 54807 GREENCORE FOOD TO GO LTD PARK ROYAL Willen Field Rd, Park Royal, London NW10 7AQ Contact: Clare Rees Tel: 0208 956 6000 Fax: 0208 956 6060

GREENCORE FOOD TO GO LTD – MANTON WOOD Manton Wood, Enterprise Zone, Retford Road, Manton, Worksop, Notts, S80 2RS Contact: Sales Tel: 01909 512600 Fax: 01909 512708 GREENCORE FOOD TO GO LTD – BROMLEY BY BOW Prologis Park, Twelvetrees Crescent, London E3 3JG Tel: 0207 536 8000 Fax: 0207 536 0790 Contact: Sales GREENCORE FOOD TO GO LTD. – ATHERSTONE Unit 7, Carlyon Road Industrial Estate, Atherstone Warwickshire CV9 1LQ Contact: Alex McLaren Tel: 01827 719 100 Fax: 01827 719 101 GREENCORE FOOD TO GO LTD. – HEATHROW Unit 366 Stockley Close, West Drayton, London UB7 9BL Contact: Alex McLaren Ray-Odekeye Tel: 01244 533888

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

MELTON FOODS 3 Samworth Way, Leicester Road, Melton Mowbray, Leicestershire LE13 1GA Contact: Anthony Minto Tel: 01664 484400 Fax: 01664 484401

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

RAYNOR FOODS Farrow Road, Widford Industrial Estate, Chelmsford, Essex CM1 3TH Contact: Heather Raynor Tel: 01245 353249 Fax: 01245 347889 REAL WRAP COMPANY LTD. Unit Haslemere Industrial Estate,Avonmouth, Bristol BS11 9TP Contact: Jason Howell Tel: 0117 3295020 STREET EATS FOOD LTD. Prince William Avenue, Sandycroft, Deeside, CH5 2QZ Tel: 01244 533888 Option 1

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

The British Sandwich Quality Promise The sandwich manufacturers and distributors listed above support The British Sandwich Association Code of Practice as The Minimum Standard for Sandwich Making and are subject to regular independent audits. Copies of BSA Audits are available, on request,to buyers (subject to agreement of manufacturers) by calling us on 01291 636338 September 2019 97

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



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


Contact: Sarah Booth

Tel 01484 532666

Accreditation body: BSA

FJ NEED (FOODS) LTD. Spinneyfields Farm,

Worleston, Nantwich, Cheshire CW5 6DN Contact: Paul Need Tel: 01270 611112 Fax: 01270 611113

Bradford, West Yorkshire BD3 9TR Contact: Andy Hamilton Tel: 01274 668771 COLPAC LTD

Fax: 01274 665214

Enterprise Way,

Maulden Road,

Industrial Estate, Hunslet, Leeds LS10 1BY Contact: Caroline Bartrop Tel: 0113 277 3001

Holycross Road, Thurles, County Tipperary, Ireland

Fax: 00353 504 23405

Swan House, New Mill Road, C 0% M 60% Y 65% K 0% WEB #FF854F

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

BLENDERS Newmarket, Dublin 8, Ireland Contact: Julie Delany Tel: 00 353 14536960 Fax: 00 353 14537607 CARGILL PROTEIN EUROPE Clerkenleap Barn, Bath Road, Broomhall, Worcester WR5 3HR Contact: Bradley James Tel: 07880 096132 bradley_james

Way, Wombwell, Barnsley S73 0BB Contact: Mike Roberts Tel: 01226 344850 Fax: 01226 344880

Contact: Russ Skinner Tel: 01933 401555

Socon, St Neots,

Hilliard House, Lester Way, Wallingford OX10 9TA Contact: Simon Walker Tel: 01491 833010


Cobdon Street, Pendleton,

Benenden Rd, Cranbrook,

Contact: Chris Bates

Chequer Tree Farm, Kent TN17 3PN Contact: Bridget Friday Tel: 01580 710250

Cambridgeshire PE19 8ET

Fax: 01580 713512

Contact: Sales Department

Salford M6 6WF Tel: 0161 743 4114 Fax: 0161 743 4112

Tel: 01480 476161

Fax: 01480 471989



Northamptonshire NN8 6GR

Tel: 01666 890500


Estate, Wellingborough,

7 Howard Road, Eaton

Contact: Jo Carter


2-20 Booth Drive, Park Farm


GL11 4HR

1 Waterside Park, Valley

Contact: Neil Lindsell

Dursley, Gloucestershire


Kent BR5 3QD Tel: 01689 301203

The Priory, Long Street,


St Paul’s Cray, Orpington,

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


Tel: 00353 504 46110


Contact: Christina Murphy


Fax: 01934 745631

Fax: 01666 890522

Tel: +44 (0) 1525 712261


Tel: 01934 745600

Unit 10, Severn Way, Hunslet

Contact: Sales Department

Contact: James Simpson


MK45 5BW

Somerset BS27 3EB

MANUFACTURING (UK) LTD Gibson Street, Leeds Road,

Fax: +44 (0) 1525 718205

Wedmore Road, Cheddar,


Flitwick, Bedfordshire ALS FOOD & PHARMACEUTICAL Sands Mill, Huddersfield Road Mirfield, West Yorkshire WF14 9DQ Contact: Nigel Richards Tel: 01354 697028 Fax: 01924 499731

Cheddar Business Park,

Fax 01484 532700 AGRIAL FRESH PRODUCE LTD. Unit 5 Walthew House Lane, Martland Park Industrial Estate, Wigan WN5 0LB Contact: Emma Hesketh Tel: 01942 219942



Accreditation body: BSA

Roundthorne Industrial



5/6 Caldey Road,

Langham Court, 21

Wrexham Technology Park,


Estate, Manchester

One Pancras Square,

M23 9GE

Langham Road, Leicester

Wrexham LL13 7YP

London N1C 4AG

Contact: Rachael Exton


Contact: Paul Jones

Contact: Yousaf Shah

Tel: 0161 998 5734

Contact: Jake Karia

Tel: 01978 362243

Tel: 0207 7000044

Fax: 0161 902 9238

Tel: 0116 2744066

Fax: 01978 362255\

98 September 2019 SANDWICH & FOOD TO GO NEWS

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

H SMITH FOOD GROUP PLC 24 Easter Industrial Park, Ferry Lane South, Rainham, Essex RM13 9BP Contact: Chris Smith Tel: 01708 878888 INSURANCE PROTECTOR GROUP B1 Custom House, The Waterfront, Level Street, Brierley Hill DY5 1XH Tel: 0800 488 0013

MILLITEC FOOD SYSTEMS LTD. Woodhill Industrial Park, Nottingham Lane, Old Dalby, Leicester LE14 3LX Contact: Richard Ledger Tel: 01664 820032

MISSION FOODS EUROPE LTD Renown Avenue, Coventry Business Park, Coventry CV5 6UJ Contact: Karina Sprigg Tel: 01527 894256 Fax: 02476 676660 MOY PARK LTD. 39 Seagoe Industrial Estate, Craigavon, County Armagh BT63 5QE Contact: Emma Hallam Tel: +44 (0) 28 3835 2233

PAUWELS UK 1st Floor, Axiom House, High Street, Feltham, Middlesex TW13 4AU Contact: Andrew Breeze Tel: 0208 818 7617 Fax: 0203 187 0071 PIQUANT LTD

Willenhall Lane, Bloxwich, Walsall, W.Midlands WS3 2XN Contact: Julie Smith Tel: 01922 711116 Accreditation body: BSA


The Quorum, Bond Street, Bristol BS1 3AE Contact: Rachael Sawtell Tel: 0117 317 8600

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

LEATHAMS LTD 227-255 Ilderton Road, London, SE15 1NS Contact: Des Hillier Tel: 0207 635 4000 Fax: 0207 635 4017


NEW YORK BAKERY CO. 4 Heathrow Boulevard, Bath Road, West Drayton, Middlesex UB7 0DQ Contact: Angela Young Tel: 0208 283 0500 NORSELAND LTD. Somerton Road, Ilchester, Somerset BA22 8JL Contact: Millie Deane Tel: 01935 842800 Fax: 01935 842801

PASTA FOODS Forest Way, Norwich NR5 0JH Contact: Stuart Mills Tel: 01493 416200

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

Fax: 01922 473240

Fax: 0117 317 8639

JACKSONS BAKERY 40 Derringham Street, Kingston upon Hull HU3 1EW Contact: Commercial Team Phone: 01482 301146

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


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

Mansel Court, 2A Mansel Road, Wimbledon, London SW19 4AA Contact: Martin Beaver Tel: 0208 069 0700

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

SOUTHOVER FOOD COMPANY LIMITED Unit 4, Grange Industrial Estate, Albion Street, Southwick,Brighton BN42 4EN Contact: Robert Partridge Tel: 01273 596830 Fax: 01273 596 839 THE INGREDIENTS FACTORY Unit 2-3 Hamilton Road Ind Estate, 160 Hamilton Road, London SE27 9SF Tel: 0208 670 6701 Fax: 0208 670 9676 Contact: Tim Marcuson

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

TRI-STAR PACKAGING SUPPLIES LTD Tri-Star House, Unit 4, The Arena, Mollison Avenue, Enfield, Middlesex EN3 7NL Contact: Alex Noake Tel: 0208 4439100 Fax: 0208 4439101 VESTEY FOODS UK 29 Ullswater Crescent, Coulson, Surrey CR5 2HR Contact: Leon Neill Tel: 0208 668 9344 Fax: 0208 660 4640 ZAFRON FOODS LTD. Unit B-G Eagle Trading Estate, Willow Lane, Mitcham, Surrey CR4 4UY Contact: Jack Kenny Tel: 0844 847 5116 Fax: 0844 847 5117

ZWANENBERG FOOD UK LTD (Puredrive Fine Foods/ Taste Original) 36A Causeway Road, Earlstrees Industrial Estate, Corby, Northamptonshire NN17 4DU Contact: Richard Walker Tel: 01536 463000 Fax: 01536 463085

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

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

Classifieds International Sandwich Manufacturers SIGMA BAKERIES PO Box 56567, 3308 Limassol, Cyprus Contact: Georgios Georgiou Tel: +357 25 878678 Fax: +357 25 346131 SUBWAY Chaston House, Mill Court,Hinton Way, Great Shelford, Cambridgeshire CB22 5LD Contact: Georg Buhrkohl Tel: 01223 550820 TAMARIND FOODS SPRL Brixtonlaan 2c, Zaventem, Brussels 1930, Belgium Tel: +32 2 731 6977 Fax: +32 2 731 6978 Contact: Frederic Teichmann

Product Listing


Tamarind Foods SANDWICH FILLINGS (prepared) Sigma Bakeries Ltd SPECIALITY BREADS Sigma Bakeries Ltd

Save money and time

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

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

Seamless links to labelling, EDI and accounting packages.

24/7 support, free installation & training

Visit or call 01962 761313

Snack and Sandwich production Customised, modular production line from simple standard to fully customised line

UVC-disinfection • germ-free conveyor

belts thanks to innovative UVC high-performance disinfection modules.

• These avoid crosscontamination • conveyor belt - easy release of the clamping force • easy removal of the belt support plates to allow good accessibility of all areas when cleaning • easy removal of the belt scraper (without tools) • easy removal of the rollers (without tools) • struts and joint surfaces with spacers


UNIT 2, BRIDGE MILLS, ROCHDALE ROAD, EDENFIELD, RAMSBOTTOM, BURY BL0 0RE Tel: 01706 82 5596 / 07710 723901 / Email:

100 September 2019 SANDWICH & FOOD TO GO NEWS

Classifieds Sandwich Slicer - DSS-250/1


Vertical slicing machine to slice filled sandwiches into triangular portions.

With the standard machine up to 1200 sandwiches can be cut per hour. For higher hourly output the slicer is also deliverable with more than one cutting line.

Vertical Slicer VSM-180 effective • hygienic • robust • •

Vertical cutting machine with patented and reliable KR cutting system for a perfect cutting result.


Cutting speed is adjustable from 4 metres per minute to 10 metres per minute




Genuine Auction Sales Over 300 Lots

Due to the closure of Victoria Bakery & The Restructure of a Major Bakery. We offer for sale their assets.

Will sell prior to auction

Wednesday 9th October

Can be seen in SITU All equipment fully working up until recently Ranging from:

Mixers - Ovens/Travelling Ovens - Redpack, Ilapack, PFM Tornado Flowrappers - Fermentolevain Sour dough machine - 1000 Litre Heated Chocolate Tank - Metal Detectors - Utensil Washer - Oddy Novatek 428 - Tom Chandley Compacta oven - Turbo Depositor Fryer - BDM - Rondo Pastry Brake - Pallet Wrapper - Dough Divider - Crusader Tray Washer - Conveyors - Scales - A Stone Bake oven Box Tapers - Bradman Lake Model SL80 - S/s Tables - Canteen Tables - Racking - Silos - All Ancillary Bakery equipment +++

A Muesli Bar Line & A Speciality Bread Company. We offer for sale their assets.

Will sell prior to auction

Thursday 10th October

Can be seen in SITU All equipment fully working up until recently Ranging from:

A complete Muesli Bar production Line - Vemag Filler HP20E Loma AS1500 Check Weigher - Garnishing Lines - Talsa 120 Litre Bowlcutter - Vemag Robot 500 - Complete sourdough system Bottle Filling Line - Gainsborough vertical form, fill & seal machine - Turbo Depositors - Ilapak Panda Flowrapper - Diosna Mixers Grote Slicers - Multivac T700 Tray Sealer - Chocolate Tempering Machine - Kingfisher ‘L’ Sealer - Various Conveyors - Carrier Freezer Container +++

Contact the Agents for any further information

Food Machinery 2000 Ltd Tel: (01225) 444466 - Email: - To view all lots, please go to September 2019 101

BSA MANAGEMENT COMMITTEE 2019 The following are elected members of the Management Committee of the British Sandwich Association:


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. 102 September 2019 SANDWICH & FOOD TO GO NEWS

How Safe is Your Salad from E. coli, Listeria and Salmonella? If you use bagged salad you could be at risk of pathogenic bacteria which can lead to food poisoning.

Fresh Produce Wash: Kills over 99% of Bacteria Odourless & Taste Free No Need to Rinse Safe to Eat Classified as Non Hazardous under EU Regulation

Make your salad safe today.



For a FREE sample or more information please call 01384 569556 or E-mail:

Gierlinger delivering your protein expectations!

CRISPY STREAKY BACON STEAM COOKED & ROASTED POULTRY • Ready to eat • Farm to fork traceability • Produced in the EU • No additives • Convenient supply chain solutions

Contact us for more Information: Harry Prutton | +44 7747621586 Gierlinger Holding GmbH Marktplatz 12 | A-4100 Ottensheim | Austria

• Ready to eat • Convenience • Chill 6 month shelf life • Farm to fork traceability • Natural beechwood smoke • No residual fat