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Page 04. Food businesses are already failing to comply with Natasha’s Law.
Page 18. lunch! show panel discussion.
Page 42. Extrawurst.
Page 52. New products.
Page 05. SMEs “resilient” in face of prices rises and supply chain issues. Page 06. Just Eat’s change in refund policy leads to financial pressures for operators. Page 08. Home compostable Notpla kraft food boxes. Page 10. New texturates for a wide range of fish and meat substitute applications.
THE BRITISH SANDWICH & FOOD TO GO ASSOCIATION Page 16. BSA Industry Dinner. Page 17. Obesity – is this really the way? Page 22. The Sammies 2022 preview.
REGULARS Page 54. Listing index.
Page 32. Festive fightback. Page 38. Flexible store lay-outs. Page 44. Food to go future.
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ARTICLES Page 28. Patrick Coveney’s BSA Industry Dinner address.
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Page 48. A trading landscape like no other.
Page 50. Deconstructing a BLT using pesticides.
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Food businesses are already failing to comply with Natasha’s Law Just a month after Natasha’s Law came into effect, there have been reports that a number of businesses are still not labelling the ingredients in their products. An investigation by the Independent (‘It feels like we’re the punching bag’: How restaurants are dodging responsibility and letting allergy sufferers down, 21 October 2021), found that many food outlets it visited were still not providing ingredient information on prepackaged food. Not only does this put customers at risk, but businesses that are found to be in breach of the new law could face penalties of up to £5,000 in certain instances. As anyone in hospitality and catering knows, it’s extremely important to ensure customers have access to accurate allergy information, so they can make informed decisions. However, stringent new regulations have created additional responsibilities for food businesses — and many retailers have already been caught out. Natasha’s Law is an amendment to the Food Information Regulations 2019 that came into force in England, Scotland, and Wales on 1 October 2021. The amendment stipulates that all food manufacturing businesses must a provide full ingredient list with clear allergen labelling on all food that is pre-packed for direct sale (or PPDS for short). Any foodstuffs that are packaged in the same place they are displayed or sold to customers are considered PPDS foods. In particular, 14 of the most common allergenic ingredients must be highlighted in any labelling, and the amendment is named after Natasha Ednan-Laperouse, who tragically died after suffering an allergic reaction to sesame seeds in a pre-packaged sandwich (at the time, the packaging did not contain any allergen information and the product description did not mention the seeds, meaning Natasha was not aware that it was dangerous for her to eat). It’s hoped the law will prevent a similar tragedy from happening again by ensuring that consumers have access to clear, detailed allergy information. Not only could this save lives, but for the estimated two million people in the UK who suffer from a food allergy, the new regulations should make dining on the go safer, simpler, and more inclusive. If you are a business that produces pre-packed for direct sale food, then you’ll need to take the appropriate action to make sure all foods are clearly and accurately labelled before going on sale, remind sector advisors such as Alliance Online. 4 November 2021 www.sandwichandfoodtogonews.co.uk
This might seem like an overwhelming task, especially for small, independent businesses which may lack the resources to spend time labelling foods. However, there are a number of things you can do to make the process faster, easier, and more cost-effective, say the company (namely, check your supply chain, staff awareness and training and the utilisation of technology). “Following the new regulations isn’t just a matter of ticking boxes — it could just save a life. However, labelling all ingredients can certainly be a challenge, especially for small businesses that lack the resources to spend time labelling their foods. Plus, in small premises, it can be harder to avoid cross-contamination,” said Mike Hardman, marketing manager at catering equipment supplier, Alliance Online. “Fortunately, there are a number of solutions that can make the workload a bit easier. Batch prepping will speed up the process and make labelling more efficient, and also helps to reduce the risk of cross-contamination. Be sure to use colour-coded, labelled equipment and follow strict hygiene protocols in food prep and storage areas to further reduce the risk. “Food businesses can also take advantage of ingredient labelling machines, which allow you to print clearly legible allergy information at the touch of a button. These offer a relatively cost-effective solution, especially when you consider the potential cost of receiving a fine for breaching the law. Plus, you can use them to add your logo to your products, which will strengthen your brand. “Lastly, ensure staff receive thorough training on the new law. Not only will this ensure they understand their new responsibilities, but as your customers are likely to have questions about allergens, it will enable them to offer a higher standard of service, too.”
SMEs “resilient” in face of price rises and supply chain issues Supply chain issues and increasing costs have impacted SMEs countrywide and yet they seem to be handling it in their usual resilient stride, report Fintech business lender MarketFinance, who asked 1,000 SME owners across the UK how they are managing rising supplier prices, what measures they have put in place and sought their long-term outlook on the increasing costs of doing business. Their research findings were based on a survey of 1,000 UK companies (who are employers with a minimum turnover of £100,000) conducted for MarketFinance in October 2021 by LMRMC Research (a Market Research Society approved partner and ESOMAR corporate member). Four out of five (79%) SMEs have faced increased prices from suppliers over the past six months, they found. An increase of cost of raw materials was the top ranked rationale for price increases by suppliers, most keenly felt by businesses in the north-west of England (85%). This was followed by staff shortages, the ongoing impact of the pandemic slowdown and supply chain disruptions owing to a shortage of truck drivers. Across the UK, a quarter of SMEs reported supplier prices have almost doubled over the past six months. A third of SMEs (32%) surveyed have been able to absorb the increased costs without passing them on to customers, suggesting that these businesses have the necessary cash reserves to handle the impact. Only a fifth (21%) are passing a portion of the increased
costs onto customers, they found, with businesses in the south-west of England and Northern Ireland being least likely to absorb the costs while businesses in the north west and Yorkshire are the most likely to do so. Their customers are proving to be equally understanding of the wider supply chain situation with only a fifth (20%) challenging business owners about the price rises, the researchers discovered. Looking ahead to the festive season, SMEs feel they will be able to manage the situation but some could increase prices if the pressure gets too much, MarketFinance found. Two fifths reported they could increase their prices by as much as 10% in the run up to Christmas. Longer term, three quarters (73%) of SMEs are already preparing for the current higher prices to be the norm until at least the end of 2022, and a third of SMEs (34%) surveyed have taken out loans or are using other finance facilities to manage the increased cost of doing business. Anil Stocker, CEO at MarketFinance, commented: “The current economic environment with rising costs is presenting some headwinds and headaches for SME owners but they are proving to be as resilient as ever. The vast majority have been thinking ahead and accounted for the longer term scenario, which will hold them in good stead to do business. It’s great to see that SME owners are taking the long view and preserving their customer relationships and managing suppliers, such as by having a finance facility in place to deal with
the overhead for now. “The British Business Bank also announced recently that it will extend its Recovery Loan Scheme to June 2022. This extension will give SMEs easier access to more affordable finance they need to continue running and growing operations in the face of ongoing challenges such as staff shortages and supplier price increases.” Reflecting on the supplier side of things, managing director of food to go packaging company, Herald, Yogesh Patel, commented: “Global supply chain problems and a shortage of shipping containers are making it difficult for many in our industry. Suppliers are struggling right now to meet customer demand, with significant price increases to absorb thanks to the shortages of products and raw materials. Some are having to rely on sub-standard stock, which impacts on the end-user and can lead to loss of custom. “We widened our supply pool at the beginning of the year and began to look at sourcing products from a greater selection of countries in order to keep our warehouses full and to avoid extended delays. We also committed to maintaining our offering to the same standard and high quality and continue to supply heavy duty takeaway cups and cartons that won’t risk leaks and spillages. “And this is where the value lies; enabling our customers to provide the same level of quality and comfort to their customers. These are tough times but the one thing none of us can afford to sacrifice is quality.”
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Just Eat’s change in refund policy leads to financial pressures for operators Back in October, the takeaway and delivery food platform, Just Eat – enjoyed, and replied upon, by an increasing number operators and customers alike in recent times in order to put them in contact with one another when it comes to ordering up a meal – changed its customer refund arrangements (the situation when a customer has justifiable cause for complaint with their order for some reason, and is therefore due a refund, or some other form of mutually satisfactory way of recompense, such as a part-refund, voucher or replacement item). Marc Faulkner (director of North Westbased Deli Group, which encompasses Newton Deli, Dentons Deli and Kopi Coffee) says that this recent change has led to a marked increase in the number of customers exploiting this system, and now, in the countdown to Christmas – traditionally the busiest time for operators - the problem does not appear to be abating, but is only getting worse, it would seem. “We’ve been with them for four years and have a Local Legend status. We get a high volume of business, it’s worked well. It’s not cheap, and there’s massive commission, but it brings in volumes of business so is worthwhile,” says Marc Faulkner, whose particular concern is how Just Eat plan to deal with this problem. “It’s widespread, and affecting hot fast food evening operators more than sandwich shops necessarily, although it affects us too. “For the last four years until October, for any issue, a customer could request a refund via an app, contact call centre, online webchat, and it could be done fairly easily in real time direct with operator during your opening hours. And I always encouraged customers to pick up the phone to resolve things directly. “I was typically refunding £40-50 over a seven-day period, and that was being generous in light of our Local Legend status, but of the 36 separate refund
requests I went through recently, I only ended up receiving £11.20 back out of hundreds of pounds.” When asking why Just Eat implemented this policy change, Marc Faulkner said that he was given the impression that the company felt it had been experiencing an unacceptably high level of refunds. And although an email came out about the new way of doing things, the first his business really knew of it was when they got their statement reflecting the amount taken back for refunds, he reports. In practice, Just Eat’s policy change would now seem to be causing significant financial problems for his business, Marc Faulkner has found, and many other businesses too who have also been experiencing similar problems. At the extreme, is the case of gourmet burger company, Piggy Wynns in St Helens, which has been forced to close as a result of the knock-on cash flow issues created by this development. At one point, there was talk of affected businesses forming a support and campaign group in order to move away from the Just Eat platform, or at the very least withdraw from the platform for a while by way of protest, but this is the last thing these otherwise customer-focused and profitable businesses who ordinarily have no problem at all with providing refunds and replacements promptly where legitimately required, really want to have to do in challenging times, particularly when many have just started to recover a little in the wake of Covid and lockdowns. The change in refund policy centres around the fact that Just Eat has now automated its customer refund process. This means that upon complaint, such as a missing item or allegation of cold food, for example, refunds are issued automatically and directly to customers, without question or fuller investigation, or opportunity to query it more, first, on the part of the operator. And whereas
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some claims are legitimate, there have been increasing cases of allegations and instances of “cold cans of drink” or “cold ice cream”, for example, and that still get refunded. In the past says Marc Faulkner, there was at least a notification, awareness and agreement process, backed up by a range of ways to refund, or sort the issue to the mutual, and fair, satisfaction of both parties, he feels, and to some extent there still is, he acknowledges, but after the event, not before. It would also appear that the entire cost of an order can, and is being, refunded automatically, and all too frequently, it is suggested, for less than convincing reasons, with little time for effective investigation, although Just Eat emphasise that operators can still challenge the refund in question. The other issue, however, is, whether the refund is a legitimate one, or not, the funds are transferred and refunded automatically as part of this new policy, and if, in turn, customers themselves are under the impression that it’s the much bigger business concern, Just Eat, who are actually having to cover the cost of such refunds, currently it is not the case, points out Marc Faulkner, whose business has been down by in the region £700 a week on occasion. Indeed, in many instances, most even, many operators affected would no doubt argue, it appears that this ‘no questions asked’ refund policy is increasingly subject to misuse on the part of unscrupulous customers, and now resulting in major, unsustainable cashflow problems for the businesses affected who are suddenly put in the uncomfortable position of being unable to pay their staff, or overheads, when an above average amount of their income in sales gets summarily refunded at the end of a trading week. When possibly leaving the platform was mentioned to Just Eat, Marc Faulkner claims that he got the impression from
NEWS the company that the attitude was “so be it, just return the kit.” He also went on to express the opinion that after being focused on independents and businesses with a small number of shops in its earlier, Hungry House days, Just Eat were now more interested in linking up with McDonalds and KFC who have more resources and can earn far more revenue for the platform. Marc Faulkner says he hasn’t left the platform himself yet as a result of this issue, because Just Eat’s market share is so major and vital to his business, he can’t afford to really. “Just Eat is only successful if our restaurant partners are successful and we have a track record of helping restaurants prosper. The recent measures we’ve put in place are in line with industry standards and are to ensure an even fairer refunds process for all, such as increasing the time for restaurants to raise any disputes,” said a Just Eat spokesperson in a statement. “Our restaurant partners are always refunded in full when we find any fraudulent activity taking place. We’re
keen to maintain an open dialogue with the restaurants on our platform and continue to review our policies and processes in this space to support both customers and restaurants alike.” Just Eat work with more than 60,000 restaurant partners across the UK and say that they are absolutely committed to supporting them, pointing out that the recent measures introduced as part of their refund policy have been designed to make the process fairer for restaurants and customers alike, in line with industry standards and how other businesses in the food delivery space operate, they claim, having also not seen an increase in refund rates since the measures were introduced, they also claim. Whilst customer refund requests are processed automatically, they add, restaurants will only be charged if the complaint sits within their control/ responsibility. Restaurants will also have a longer period of time to dispute any refund complaints that come through as it’s really important to them, they
state, that their partners are not unfairly financially impacted. Additionally, they say that they have robust measures in place to block activity such as fraudulent orders, including an algorithm to detect irregularities and unexpected behaviour to help block non-genuine orders. Alongside this, they are actively blocking customers who are using credit/debit cards suspiciously, or have suspicious refund rates, they report. For his part, however, Mark Faulkner feels very strongly that if this issue “doesn’t go away, or get resolved soon”, then the problem created by Just Eat’s new refund policy is a far more drastic and unsustainable situation for smaller businesses such as his own to be placed in, in the long term - much of their resources having already been consumed in staying afloat during the course of the past 18 months. Add to that the rising problems of supply chain issues, and energy price rises, and food businesses have plenty to contend with in any case right now, he concludes.
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A win for Flexeserve at LeicestershireLive Business Awards Flexeserve has won the Award for Excellence in Manufacturing at the LeicestershireLive Business Awards 2020/21. The LeicestershireLive Business Awards is an annual event that aims to celebrate success, recognise achievement and highlight the innovative people and companies throughout Leicestershire who are putting their region on the map. The Flexeserve team says that it was thrilled to have been awarded the event’s highest accolade in manufacturing, which was sponsored by food manufacturers, Samworth Brothers. In addition to this, Flexeserve was also awarded runner-up for International Trade and Export in recognition of their growing success in overseas sales. Partners from across all departments of Flexeserve, including the manufacturing team, were in attendance at the ceremony, held at the Maher Centre in Leicester on 16 September 2021. Jamie Joyce, CEO of Flexeserve, was delighted with the achievement, and said: “The amazing result at the LeicestershireLive Business Awards recognises the efforts of our entire team. When I reflect on the past two years, and what we have managed to achieve, during the most challenging time for our business – and, indeed, for everyone – I couldn’t be prouder.
“During this time, we have needed to fulfil pivotal, large-scale rollouts and everyone has risen to the occasion. We’ve increased the efficiency and productivity of our manufacturing operation whilst maintaining the high standard of quality synonymous with the Flexeserve brand.” Flexeserve, with its HQ in Hinckley, Leicestershire, has undergone a period of transformation in its manufacturing operations and facilities in response to a sharp rise in demand for its products overseas having, in recent years, secured major international customers that have made significant commitments to the brand with orders amounting to thousands of units, the magnitude of these requirements having helped to drive Flexeserve’s evolution, and particularly where its manufacturing is concerned, the firm report.
Home compostable Notpla coated kraft food boxes Adding to its sustainable foodservice packaging ranges, Tri-Star Packaging has introduced new kraft food boxes lined with Notpla Coating, an innovative special lining made from seaweed, which replaces the plastic coating usually used on foodservice products. Notpla Coating does not require specific recycling pathways or specialised industrial composting equipment to degrade, claim Tri-Star, taking less than six weeks to completely decompose in a home composting environment. “For many years, our mission has been to seek out, test and introduce a wider variety of more sustainable packaging,” said Tri-Star Packaging sales director, Lee Richards. “We are excited to announce the introduction of these new recyclable and home-compostable kraft food boxes, which feature Notpla Coating, made from naturally renewable and abundant seaweed. “The boxes are manufactured in the UK, from sustainable sources which include up to 25% grass. Adding to their sustainable credentials, they also make a significant contribution to carbon footprint reduction, saving over 250kg of carbon-dioxide and 3,000 litres of water per tonne of carton board, when compared to 8 November 2021 www.sandwichandfoodtogonews.co.uk
conventional fibre alternatives.” The Notpla coating is made from one of nature’s most renewable resources, brown seaweed, which grows up to one metre per day (seaweed also doesn’t compete with food crops and doesn’t need fresh water or fertilizer, the packaging firm point out). Fully recyclable, Tri-Star’s Notpla coated kraft food boxes are grease and heat-resistant, stackable, and easy to use. The design features webbed corners so the boxes are also leak resistant, making them suited to a range of foods from burgers to loaded fries or dry curries.
New texturates for a wide range of fish and meat substitute applications Via its Vitatex® brand, GoodMills Innovation has announced that it is presenting the sector with some new texturates made from wheat, soy and peas, and at a time when vegan and vegetarian options are in increasing demand. Ideal for the production of fish alternatives such as tuna substitutes and vegan versions of fish fingers, pan- or deep-fried fish, versatile popular meat applications can also be reproduced in a ‘true-to-the-original’ format, claim the company. From a sensory point of view, end products based on Vitatex are particularly convincing due to their authentic fibrous texture, they also claim. The high protein content adds nutritional benefits and, thanks to the high waterbinding capacity of the texturates, individual consistencies can be created too. In addition, they add texture and structure to both convenience and hybrid products with products made with Vitatex also optimally suited for the frozen food sector. The plant-based market is skyrocking, with vegan seafood in especially
high demand (according to a survey from ProVeg International, for example, 85% of respondents who follow a solely plant-based lifestyle report a lack of onshelf choices, especially when it comes to seafood alternatives). GoodMills Innovation feels that its new products will enable manufacturers to position themselves in a market that is popular and still relatively unsaturated. Vitatex can be used to replicate canned tuna, a common ingredient for pizzas and classic to-go snacks such as wraps and sandwiches, but whether it’s fish & chips, fish fingers or fishcakes, all of these specialities can be readily converted into vegan form with Vitatex, claim the company. Furthermore, manufacturers can realise a versatile application portfolio within the meat substitute segment, such as vegetable counterparts of ‘beef’ patties, ‘meat’ balls, ‘Bolognese’ sauce, ‘chicken’ nuggets, Vienna sausages or schnitzels, the company point out, these prototypes having successfully come to life in GoodMills Innovation’s proprietary GoodMills Innovation Centre. During the past decade, the company
has demonstrated its application expertise with wheat texturates, but by implementing new extrusion technology and adding soy and peas to its raw material portfolio, it feels that it has succeeded in raising the sensory quality of fish and meat substitute products to a new level (to imitate fish or meat, the texturates are rehydrated and processed with other ingredients). Because of their authentic fibrousness, Vitatex can be used to make substitute fish and meat products that closely replicate the original dish, with the added benefit of being 100% vegetable. Off-notes can be successfully remedied with the use of special flavours and spices, say the company, who also offer a variety of customised solutions on request. The range is available in different sizes or granulations and is easy to process, and for the production of alternative end products, conventional meat and fish production equipment can be used, as well as mixers and stirrers from the bakery sector, say GoodMills Innovation.
FareShare celebrates the companies achieving the ‘gold standard’ in food waste fight FareShare, the UK’s largest food redistribution charity, has launched a new scheme to recognise food businesses in the supply chain which consistently divert their edible surplus food to charities and community groups. Over 100 companies will be awarded a Leading Food Partner badge, including Tesco and Cranswick. Over the last year, the food industry has diverted 35,000 tonnes of in-date, nutritious food that would otherwise have been wasted, enough to create 84 million meals for vulnerable families –and avoid the needless wasting of 56,000 tonnes of greenhouse gases emitted in the production of this food. Food waste accounts for 10% of the world’s CO2 emissions, and, in the UK alone an estimated 2m tonnes of edible food is wasted every year. Diverting unsold, edible food to charities avoids 17x more carbon emissions than the next most environmentally friendly method of disposal (sending it to animal feed). 10 November 2021 www.sandwichandfoodtogonews.co.uk
FareShare CEO, Lindsay Boswell, said: “Food waste is an enormous contributor to climate change – and, quite frankly, this issue hasn’t been getting the attention it merits at COP. “Hearteningly, the food industry has woken up to the problem of food waste. In the last five years we’ve quadrupled the amount of surplus food we redistribute, working with over 700 food businesses in the past year alone. Companies are putting plans in place to measure and report on food waste within their operations, reduce avoidable waste, then divert in-date, edible food that can’t be sold to charities putting meals onto people’s plates. “We value each and every one of our food partners, but the Leading Food Partner badge recognises businesses who have achieved the gold standard when it comes to fighting food waste within their operations – those who are consistently getting surplus food to good causes,and taking steps to reduce their carbon footprint.”
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New research helps industry tackle strong biofilms with most effective methods Recent research from Campden BRI has shed light on the species composition of food industry biofilms and the most effective methods to remove them – helping food businesses minimise shelf-liferelated issues often associated with biofilms. The research found current methods used to tackle biofilms may not be as effective as previously thought, leading the researchers to investigate a targeted approach to help manufacturers identify and overcome their specific biofilmrelated issues. Rob Limburn, microbiology group manager at Campden BRI who led the project, said: “Biofilms can play havoc with food manufacturers’ operations. Not only are they resistant to usual decontamination methods making them hard to remove, but when they do detach, they can easily spread around a factory leading to post-process contamination and reduction of a product’s shelf-life. They also often go undetected as the usual means of monitoring microorganism levels commonly do not detect the biofilmforming organisms that cause problems, which may be in a viable but not culturable (VBNC) state. “Defining the resistance of key spoilage organisms in their biofilm state has allowed us to establish and optimise procedures for decontamination and removal of biofilms in several food industry settings.” Bacteria can stick to surfaces by producing a slimy layer of polysaccharides known as a biofilm, the researchers point out. This layer is very difficult to remove and can protect the bacteria from cleaning and disinfection, leading to persistent spoilage or shelf-life
issues. Biofilms are often complex, composed of multiple different microbial species, carbohydrates, proteins and DNA, and may harbour pathogenic species such as Listeria monocytogenes, Salmonella and others. For these reasons, biofilms have long been an issue for the food industry. The three-year project investigated biofilms in factories from a range of sectors – including dairy, meat, fish, deli and ready meal plants. Feedback during Campden BRI’s semi-annual member meetings highlighted that many food business operators were concerned that their methods of detecting and controlling biofilms were ineffective and potentially the reason behind persistent sporadic shelf-life issues. To tackle this issue, the researchers first identified and isolated the key biofilm-producing organisms and used these to establish the most effective ways of removing them - trialling both the traditional and alternative approaches. The findings threw into question what we know about biofilms and how to control them.
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Zoe Lambert, microbiology research manager at Campden BRI who conducted the research, stated how initial results came as a surprise: “We found that some of the common methods to decontaminate a surface with a biofilm weren’t as effective as the industry believes. In fact, we learnt that combinations of chemical, enzymatic and/or physical approaches were sometimes needed to ensure biofilm removal.” Working with the food industry, Campden BRI’s research has helped develop a targeted approach to help manufacturers identify and overcome their biofilm-related issues. Ron Limburn added: “We’ve developed a service which will help our members to better understand and tackle their issues with biofilms. From growing the biofilms, trialling current methods and creating bespoke treatments, we can help businesses control persistent biofilm formers. This can save manufacturers time and money by identifying the best approach quickly.” The project’s results will be made available to members of Campden BRI in the coming months.
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www.sandwich.org.uk November 2021 13
VEGANUARY PRODUCT NEWS
Vegan-friendly, superfruit snacks from Kooky set to inspire this Veganuary Last year, Veganuary inspired more than half a million people to go vegan during its 2021 campaign, gaining participants from over 200 countries and territories. Often cited as a deterrent to adopting a vegan diet, lack of food choice or having to forgo treats can put many people off from taking the plunge. However, with it almost being that time of year again, a new brand, Kooky, says that it is hoping its exotic superfruit snacks might encourage more people to get involved. Recently launched in the UK, Kooky’s quirky product range of superfruits includes freeze-dried, light and crispy jackfruit, mango and mangosteen, and gently dried, soft and chewy banana and dragon fruit. Sustainably sourced in Thailand and dried naturally with no added sugar, the unusual snacks are 100% fruit and 100% vegan, say the brand. As well as being a convenient way for health-conscious individuals
to reach their five-a-day goals, the packs are also bursting with vitamins, minerals and antioxidants. Providing digestive, cardiovascular and beauty benefits, the snacks are fantastic for giving the immune system a boost, too, it is claimed, and having gained significant traction and popularity amongst influencers, Kooky is already making exciting waves in the food industry since its launch earlier this year, it reports. Kooky say that they have strived to ensure their offerings were accessible, convenient and nutritious, and containing
under 100 calories per pack, the snacks are as guilt-free as they are vegan-friendly, they add. Boasting incredible versatility too, Kooky’s propose that their products can also serve as an accompaniment to smoothie bowls and muesli, thus adding a nutritious crunch to Veganuary-inspired breakfasts. Discussing how its products cater to the vegan market, Deena Tan, founder of Kooky, said: “The vegan diet is widely considered one of the most difficult to follow. This is partly due to the limited snack options available on the go. Made of 100% fruit, we’re proud our products are vegan-friendly and offer numerous health benefits, whilst also introducing Western consumers to new and exciting flavours. “Whether going vegan temporarily for Veganuary or hoping to make this a more permanent lifestyle change, we hope customers will embrace and enjoy our offerings. After all, who said eating vegan has to be boring?”
Squeaky Bean launches in foodservice through Brakes Plant-based food brand, Squeaky Bean®, is for the first time available to foodservice operators through UK wholesale distributor, Brakes. Brakes will stock three product lines - the ready-to-eat Squeaky Bean Crispy Duck and Salt Beef Style Pieces (available in 1 x 2.5kg packs), and Squeaky Bean Italian Deli Ham Style Slices that are available in 5 x 200g packs. The launch into foodservice follows the brand’s success in retail where Squeaky Bean’s NYC Deli Pastrami and Ham Style Slices were listed in the Top 5 meat-free
category products launched in the last year by repeat rate (Total Market Read, 52w NPD Repeat Rates, July 2021). With 45% of consumers reducing meat intake due to ethical reasons and 38% choosing to reduce meat consumption based on environmental factors (IGD, 30 March 2021), offering plant-based options has become increasingly important for OOH operators. Squeaky Bean offers a quick and convenient way for chefs to improve their plant-based offering and is also supporting chefs with a range of
tasty and quick to prepare recipes to highlight the many different ways to use the products including sandwiches, wraps and salads.
14 November 2021 www.sandwichandfoodtogonews.co.uk
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“Stronger together” On Thursday, 21 October 2021, the British Sandwich & Food to Go Association held a wellattended industry dinner at the Royal Lancaster Hotel in London. POSITIVE SIGNS In his introductory, welcome speech, PAPA director, Jim Winship, reminded those present that it had been some 29 months since the industry had last got together for such an event, and that it was great to see so many people in attendance despite the precautions that still exist for such gatherings in some quarters. “Hopefully we are now emerging to a more normal world, although judging from the continuing crises in staffing, supply chains and energy, it seems the world is far from settled into any sort of normality yet,” said Jim Winship. “I do, however, remain an optimist, having seen positive signs that this industry will come surging back. Indeed, we were already seeing that.” Like the industry, the Association had had to weather these difficult times, Jim Winship acknowledged, but it was still here, continuing to represent members’ interests as best it can. He then went on to extend a big thank you to all who had supported the BSA over the last year and a half through sponsorship, membership and other activities, and how without this support the Association could not do the work it does. WELL EARNED In his speech, outgoing BSA chair, Dan Silverston, said that it was truly fantastic to see so many present, and how it was May 2019 when last all together as an industry, and how being back together again at the Royal Lancaster felt a real privilege but that it was well earned. Dan Silverston went on to thank all at the BSA for organising the dinner and say that it was an honour to have Greencore’s Patrick Coveney as the dinner’s guest speaker. In light of the fact that the Royal Lancaster and its staff had put on a
fantastic meal, he also made a point of extending thanks to the catering team. “For many of us, it has been a big challenge to rebuild our teams after a long lay-off, and all the lockdowns. So, when you see your waiter or waitress remember that it’s been a tough eighteen months for them too,” said Dan Silverston. “It would be remiss if I didn’t acknowledge Covid 19 and what a torrid 18 months many of us have had to endure. It’s been challenging on so many levels. “However, the message is clear, we need to start to learn to live with Covid and get our lives, and our businesses, back on track. That is the new challenge, and boy does it feel like a challenge at the moment, but that’s what we need to do. “One of the damaging after-effects of the pandemic has been the belief that working from home is better for people, making them more productive, but clearly that ignores the mental health challenges facing many, the loss of the team relationship that only occurs when in a workplace, and those blurred lines between work and home. “Getting back to a work-life balance is as important for our teams and our workforces as it is for the businesses in our sector that rely on workplaces. “Whilst we’re seeing many signs of things starting to recover, it has come with many challenges. We need to keep adapting as we have done throughout these difficult times. Our industry is now facing the consequences of both Covid and Brexit with massive supply chain challenges and issues, food inflation, and for me, the age of cheap food seems over. “There’s real skills shortage, and where have all the lorry drivers gone? The list goes on… The Association was warning
16 November 2021 www.sandwichandfoodtogonews.co.uk
government long before Covid of severe food shortages. It has also been lobbying the government on allergen labelling in foodservice and environmental issues, and many more things. I can’t remember a time when the food industry was facing such a perfect storm of issues. “For these reasons, I firmly believe that now is the time when we really do need to stand together and make our voices, and our issues, heard. The British Sandwich & Food to Go Association continues to offer us the means to do this. It can say things that our individual businesses often find difficult to convey. They bring us together at meetings throughout the year, we can network and discuss burning issues and at events like this – and the Sammies – we can really celebrate our amazing industry. “Whether you are a big company, or small, it does require us to get behind us as an association. So the message is, whether you are a retailer, manufacturer or supplier, to not lose sight of the importance this organisation plays in our business. Without the support of the BSA, we would be weaker than we are now, but thank you for your support and keep in mind this one message - that we really are stronger together.” SPECIAL GUEST – PATRICK COVENEY Patrick Coveney, CEO of Greencore for 14 years having been its CFO before that, was the event’s special guest. He thanked all for being in attendance, saying it was a privilege to be able to talk to everyone, also emphasising that he felt that the ‘stronger together’ theme was at the core of what the sandwich and food to go industry is about, before going on to talk about the sector in general and Greencore in particular (turn to page 28 for an article covering Patrick Coveney’s full speech).
Obesity – is this really the way? NEW REGULATIONS Following two separate consultations, new regulations are set to come into force in October 2022 which will restrict the display of certain food items in retail and foodservice outlets; prevent them from being advertised on TV or via social media; and ban them for being promoted in certain ways. The products affected include cakes, biscuits, pizzas etc. And, while smaller businesses will initially be exempted from the regulations, the industry is concerned that in time the rules will be applied more widely. But the real question is whether this approach of banning products high in fat, salt and sugar will ultimately work? Generally, the food industry accepts that there is a need to tackle obesity. Indeed, our Association Management Committee is documented as recognising that we all have a responsibility for helping to tackle the problem. But bans rarely work as those most affected will generally find a way round them.
FUNDAMENTAL FLAW? The fundamental flaw in all the approaches that have been taken by successive governments in recent years is that they fail to convince consumers to act – and particularly those whose health is most at risk from obesity. One of the basic rules of economics is supply and demand. No matter how wonderful your product might be, unless it is demanded it will fail. And the same applies with tackling obesity. Food producers can reformulate as much as they like but if consumers (and particularly those who are in need of help) don’t buy into the product, it simply will not work, no matter how much time and money we throw into product development. What is needed is a concerted approach by politicians, dieticians and food businesses in formulating a strategy that is both viable commercially and which incentivises consumers into acting – in other words creating the demand that will drive supply.
Despite concerns being raised widely by the food industry, the government is pressing ahead with its plans to ban the display and advertising of certain foods it considers to be unhealthy, reports BSA director, Jim Winship. But is this really the way to tackle obesity, he asks? The problem in all this is that those driving this policy are politicians and health officials, most of whom have little or no experience in the commercial world. Furthermore, they are generally mistrusting of the business. What is needed is a hard-hitting campaign for change that targets the health issues caused by obesity combined with clear and unambiguous calorie and portion information on food packaging and menus. There is ample evidence that a combination of good communication and public support can lead to real change as seen with smoking and drink driving. www.sandwich.org.uk November 2021 17
The same, but
DIFFERENT… BSA director, Jim Winship, chaired a lunch! show discussion canvassing the opinions of a market researcher (Nick Blake of MealTrak), independent operator (Marc Faulkner of Dentons Deli in St Helens) and chain operator (Amy James, category manager at Greggs). A SLOW RECOVERY In what in his opinion had been a dire time for the industry as a whole, Jim Winship asked panellists how they saw the sector recovering after Covid, it having “pretty much flawed our industry”, he suggested. From a market researcher’s perspective, Nick Blake said that things will recover, but that the pace of recovery is likely to remain very slow, with pre-Covid levels of trading unlikely to be experienced again until the end of 2022 or even early 2023, with a likelihood of differing performance in various channels behind that (QSRs having performed better than others, such as more specialist operators, and likely to continue as such). It would, however, no longer be the same market; that was the critical aspect to take note of in his opinion (namely, different opportunities and different challenges along the way). There had been a much stronger consumer focus on things such as sweet treats, and sharing, he reported, compared to pre-Covid, coupled
with a move from city centre to suburb purchasing which will change consumer need and their decisionmaking process, he proposed. Thus, there was a need to plan for this and for operators to get their portfolio of appropriately targeted products positioned to take advantage of that demand as it comes back. THE WHEN AND WHERE From Greggs’ point of view, Amy James echoed what Nick Blake had said, referencing a changing, but combining, dynamic of time of day, location and working patterns (not least from home) with people increasingly likely to pop out at the end of their working from home day, when they had free time, in order to indulge in their OOH treat. Therefore, being able to be more convenient to people as locations change is important. Large city centres and travel hubs had been struggling, she said, but then anything being accessed by cars had been performing well and in demand. People’s ideas about convenience was
18 November 2021 www.sandwichandfoodtogonews.co.uk
changing, with the safety element being seen as part of convenience now, she reported – this was still a key, environmental consideration for many, and the nature of the delivery channel associated with it (click and collect, for instance). There had been a marked shift from the meal occasion to the ‘shoulder periods’, which could explain the move to sweet treats, felt Nick Blake, and getting out of the home for the purely breakfast or lunch occasion, and what Amy James termed “more purposeful visits” and “what else do I need while I’m there?” in the form of a ‘mission’ that was bigger than usual and likely involved more people. Marc Faulkner, whose business is located outside of the traditional city centre, said that commuter towns had become characterised by people mostly working from home, with an uptake in order levels accordingly, to which they had adapted quickly. They had removed tables and chairs and focused on takeaway, people having not yet returned to the office, with a greater spend on drinks and snacks.
LUNCH! SHOW NORTH-SOUTH DIVIDE? Both Jim Winship and Amy James agreed that they had witnessed a greater ‘mask culture’ in the north than the south, people having been slower in some areas to feel that ability to go out, felt Amy James, and the more rural you are, the more contained people had become and less able to let down the guard to some extent, she felt. “One of the big issues for the sector,” said Jim Winship, “is whether or not people were going to back to their offices, the risk of not doing so being a loss of team spirit and difficulty bringing in new staff, and plenty of hybrids on how to make it work, but that it is a critical factor to this industry.” Nick Blake could see a return to offices, but with a hybrid model such as three days in the office, two days out/at home, for those who can (the ‘big four’ having downsized their office space to accommodate that already, and likely to represent a model for others to follow, even if in different circumstances). However, people working from home still remained heavy food to go consumers, he said, but the specific needs – such as sharing, if others at home – could be different, so adaptation was key. “Packaging will need to tie in with delivery,” said Nick Blake. “Yes, the location of consumption would change, but the consumer would still be spending significant amounts of money on food to go.” An interesting impact, he felt, would be the development of technology in the office space, with the advent of zoom meetings etc. stopping us from moving around as much – travel having been a trigger for food purchase – meaning there could be an issue as more food to go is consumed in the home. In which case, there was a dilemma as to where to open shops for operators such as Greggs, Jim Winship highlighted. “The good thing is that we have always had a diverse estate which has always been in our favour,” said Amy James.
“We do have suburban shops, shops that we consider a little bit more local. But what I think is really going to be important, is giving that reason to come out and have that experience. People will have learnt how to do things at home, but how many will have actually invested in a panini machine, for instance? And those big flavours that are hard to create at home… The things people learnt how to do in lockdown, they kind of want to forget about, and do something different.” Therefore, it is important to innovate and enliven that space by creating big flavours, as well as fulfil needs such as health and vegan food (still an upcoming trend and something people can’t always create well at home). Delivery had always been a major part of his business, but was now here to stay – representing 90% of his trade – revealed Marc Faulkner, and if anything it was growing in the wake of a footfall fall off in the actual shops (delivery more than making up for lost shop revenue), as well as a bigger spend if purchases were being made for more than one person and across the day parts. They were also partnered with some of the big names such as Just Eat, but he had seen smaller operators offer their own delivery too, to keep the ‘money local’. STAFF SHORTAGES Finding the staff to expedite delivery was becoming ever more challenging, suggested Jim Winship, who asked the panellists how bad did they think things might get going forward, also given the fact that the food industry was short of half a million people from growers to shop-workers. In the medium term, it had crippled them, Marc Faulkner admitted, and making up the shortfall had been a problem; there was nobody else they could bring in, and agencies had had no staff. They couldn’t bring in staff from Europe, had some still isolating, some with childcare issues, but he hoped these would all resolve, but in the mean-time it was a problem.
What could be done? It was an industry-wide problem, and causing difficulties, Greggs’ Amy James agreed, but there was no magic that could be done; it was an issue the industry would have to face together, and Greggs would aim to be an attractive, friendly place for employees to be and have a career. They wanted to open another 100 shops this year, and have vacancies for 500 people. In terms of customer satisfaction when it came to deliveries, there was already a difference between those in the retail, grocery delivery setting with Deliveroo and Uber Eats faring less well in the customer ratings compared to the mainstream supermarket names, Nick Blake reported, so more needed doing. Jim Winship went on to recognise the importance of this in terms of customer service, such as in queuing situations where efficient staffing was essential. This could be mitigated by seeking more technologybased advances, suggested Amy James, freeing up labour in other ways (pay on screens, for example). A frustrating aspect had been that during lockdown, a number of people who’d never ordered online before had been “driven into trial” said Amy James, and they hadn’t always met expectations due to the multi-product challenges involved, so they could have lost a few people when they were really forced to trial it. So now, getting the ‘re-trial’ is important, but things are still tough, she explained, so closer attention to getting things at the right temperature to customers was required.
ALLERGEN LABELLING Additionally, there were now allergen labelling challenges to take on board, added Jim Winship, drawing attention to how bigger operators were better resourced to cope. However, training www.sandwich.org.uk November 2021 19
LUNCH! SHOW on occasion was still necessary, acknowledged Amy James, it being a particular consumer requirement and need to see good labelling. Likewise, for smaller operators such as Marc Faulkner, the pressure to label was even greater, given the fact that that customers seek purchase in a short window of time. Some independent sandwich makers had told Jim Winship they could well stop making prepacked sandwiches due to the labelling requirements, as was currently the case at his business, said Marc Faulkner, who was waiting to have more staff and a chance to address allergy labelling properly before offering a prepackaged product again, and focusing on a freshly-made, bespoke product backed by face to face interaction with the customer. RISING COSTS AND ADDITIONAL PRESSURES Smaller operators in particular were now dealing with a backlog of rents and rates coming back on again, without the volume of trade returning, as well as prices rises generally, although the government has been lobbied to do something about rates and keeping VAT down, said Jim Winship, who added that it didn’t take a lot with cost increases such as these to make a small business unviable. This would be a massive problem, agreed Marc Faulkner, who also pointed out that new rates valuations would be seven years old and based on an out of date property valuation when they came along (footfall and commercial activity having been significantly depressed in recent times). Other cost rises to take into consideration, agreed the panel, included taxes on packaging and Brexitrelated costs, the impact of ingredient shortages, as well as driver shortages, and rising energy costs, all potentially leading to significant inflation going forward, said Jim Winship, with Nick Blake echoing the sense that there was now a “perfect storm” of factors set to affect the industry for some time to come.
Customers were prepared to pay more, it was suggested, and large companies such as Greggs could mitigate this to a certain extent, but there would be a limit and a certain amount of balancing of available ingredients, driver availability etc. going on for some time to come (for example, Marc Faulkner identified energy prices being of particular concern; poised to become a major overhead as opposed to something that had been far more manageable in recent years). Greatest challenges? Many, but a greater understanding of the needs of the consumer because of Covid (delivery, switch to contactless) was now required, said Nick Blake, as their behaviours and consumer missions had changed so much and they needed to be met proactively. There were also opportunities, such as meeting the
health trend via plant-based eating. At the same time, threats to be faced from major disruptors such as Amazon who are increasingly involved in grocery and perhaps food to go. Gen Z is also going to be the biggest consumer group making an impact in the next three years and needs to be addressed, he added (such as what types of sandwiches will appeal to them in the future). Amy James agreed, saying there were some novel food solutions ideas with appeal to the changing nature of consumer demands - a desire to eat better, healthily and easily, and reduced meat eating - but that the ingredients were not yet all in place to deliver them from the concept stage, even though Covid had certainly given consumers time to think “where is this world going?”
A BUZZING RETURN FOR CASUAL DINING, COMMERCIAL KITCHEN & LUNCH! The hospitality and foodservice industry experienced an injection of inspiration, togetherness, and a newfound business confidence at the return editions of Casual Dining, lunch! and Commercial Kitchen over 23-24 September 2021 at ExCeL London. Food and drink industry leaders, trailblazers, and senior decision makers came in their thousands across the two days, with a strong and positive appetite for face to face business. lunch! welcomed 5561 visitors, Casual Dining welcomed 4707 visitors, and Commercial Kitchen saw a huge increase, welcoming 4295 visitors at its debut London show. Visitors who attended included senior decision makers and professionals from the Alchemist, BaxterStorey, Bill’s Restaurants, Burger King, Caffè Nero, Center Parcs, Coffee Republic, Compass Group, Co-op, Crussh, Dishoom, Five Guys, Greggs, Heathrow, Hilton Group, Honest Burgers, KFC, Las Iguanas & Turtle Bay Restaurants, Legoland, Leon, Merlin Entertainments, New World Trading Company, Nando’s, NHS, PizzaExpress, Pret A Manger, the Restaurant Group, Sainsburys, Tesco, Waitrose, WH Smith, and many more. The positive buzz across the show-floor certainly didn’t go unnoticed as exhibitor testimonials echoed the “quality” of contacts they met and “genuine enquiries” they made – concluding that the co-located ‘supershow’ was the “best show yet!” Chris Brazier, group event director, said: “We’re so delighted to see that the industry has returned to face to face trade events in no uncertain terms. The brilliant exhibitors were back, the buyers were back and the buzz was back at our biggest show yet. We won›t rest on our laurels and have already started preparing for an even better lunch!, Casual Dining and Commercial Kitchen for 14 and 15 September 2022. A huge thank you to all our exhibitors, visitors, speakers, media and association partners for their help and support in getting these much-needed shows open again.”
20 November 2021 www.sandwichandfoodtogonews.co.uk
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SUPPORTED BY The Sandwich & Food to Go Awards – the coveted “Sammies” – are here to shout from the rooftops about the places, products and people who drive our industry forward. Whether itʼs the independent retailers who so often lead the way with new ideas or the suppliers and manufacturers who are the backbone of the industry, the Sammies have been rewarding excellence since 1995.
A Virtual Triumph Though we would all have loved to have been together to celebrate in person, holding the Sammies 2021 online still gave a cyber-salute to some incredible achievements during a difﬁcult year. Not least of these was the “no questions asked” approach taken by the staff and management of the Deli Group in supporting initiatives helping those in their community during the pandemic. Winning the Independent Retailer Community Award was a well-deserved accolade.
Innovation had clearly thrived during lockdown with some of the toughest tasks the judges faced being in the New Product Award, with SeaValue (Ingredient Category) and Colpac (Packaging & Equipment Category) emerging as winners from a competitive ﬁeld. There were some big-name winners too, with the likes of Starbucks and M&S making the honours roll in the New Sandwich Award.
Youʼll ﬁnd an outline of each award on the following pages with full details on the awards website at
www.thesammies.co.uk Closing date for entries 10th February
New Sandwich Award
New Food to Go Award
New Product Award
Open to any sandwich (not a range) this award rewards innovation within the sandwich market, in both the hot and cold sectors.
This award recognises development and innovation in the food to go market by manufacturers and foodservice businesses.
This award recognises development and innovation by suppliers within the industry and looks at both ingredients and packaging/equipment.
Healthy Eating Award
The Sandwich & Food to Go Industry Award
This award recognises the work being done to provide consumers with new, interesting and innovative healthy eating products.
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.
Recognising the importance of marketing, this award is presented to a sandwich or food to go retailer, manufacturer or supplier who has initiated a successful and innovative campaign to achieve speciﬁc strategic goals. Sponsored by
2021 WINNERS New Sandwich (Hot) – Starbucks New Sandwich (Cold) – M&S New Food to Go – Scotmid Co-op New Product (Equipment & Packaging) – Colpac New Product (Ingredient) - SeaValue Europe BV Healthy Eating - Starbucks Marketing – Starbucks
Register at www.thesammies.co.uk
Environmental & Sustainability Award
Business Development Award This award recognises business developments that have helped progress the industry. Sponsored by
This award will recognise the work being done by the convenience retailers to develop the sandwich and food to go market in the high street. Sponsored by
Sandwich & Food to Go Manufacturer Award This award recognises the overall contribution made by manufacturers to elevate and grow the industry. Sponsored by
This award is designed to recognise the work being done at all levels of the industry to reduce the sectorʼs impact on the environment and improve sustainability.
Convenience Retailer Award
Café Retailer Award
Chain Retailer Award
This award will recognise the work being done by the café retailers to develop either the high street or in-store market.
This award recognises the work being done by the chain retailers in developing the market in the high street.
2021 WINNERS Business Development – Co-op Environmental – Sirane Manufacturer – Deli-Lites Café Retailer – Caffè Nero Chain Retailer – Greggs Convenience Retailer – Co-op
Register at www.thesammies.co.uk
Independent Retailer Award
En-Route Retailer Award
Multiple Retailer Award
This award shines a spotlight on the independent retailers which so often lead the way in new trends and tastes.
Focusing on travel, from forecourts and service stations to airports and trains, this award recognises the work these businesses are doing to develop and drive this sector.
This award recognises those retailers who have done the most to develop their business over the last year.
2021 WINNERS Independent – The Deli Group Café Retailer – Caffè Nero Chain Retailer – Greggs En-Route Retailer – Wild Bean Café Multiple Retailer – Tesco
Judging The online judging sessions proved to be a hit so we will be repeating the process again in many of the categories, with shortlisted entrants invited to deliver a presentation and take questions about their entry.
Awards Dinner The Sammies Awards Dinner will take place on 5th May 2022 at the Royal Lancaster, London.
The winners of each award will be revealed alongside the winner of the Sandwich & Food to Go Designer Competition at this gala event, hosted by celebrity chef, Theo Randall and comedian Jo Caulﬁeld.
DESIGNER OF THE YEAR 2022 Open to anyone working in the country’s sandwich and food to go sector – from sandwich bar to café to development kitchen – each year the competition challenges entrants to create unique recipes using sponsor nominated products. Each sponsor category is a competition, with the winner in each receiving £250.
SANDWICH & FOOD TO GO DESIGNER OF THE YEAR 2021
The title of Sandwich & Food to Go Designer of the Year is awarded to the best of these along with the top prize of £2,000. So, if you think you think your sandwiches are a cut above; your salads are best dressed or your savouries are the tastiest treat, this is your time to shine.
CATEGORY WINNERS Frances Cope Catherine Farrell Barney Luxmore Edd Melloy Emma Taylor
Register to enter at www.thesammies.co.uk
DESIGNER OF THE YEAR 2022 SPONSORED BY
Register to enter at www.thesammies.co.uk CLOSING DATE 30TH NOVEMBER
BSA INDUSTRY DINNER
Responsibility and leadership As might be expected in the wake of challenging times, Patrick Coveney’s (pictured) recent address to the BSA’s Industry Dinner covered a range of fundamental factors that are poised to impact the food to go sector’s recovery and on-going development. THE CHALLENGE OF COVID “We are really living with the reality right now that if one part of the supply chain is not strong, then none of it is strong,” said Patrick Coveney. “It is going to be so important as an industry, and certainly Greencore will play its role on that, that we focus on bringing the industry back together. “I‘ve probably had the ability to observe, and contribute to, quite a lot of change in the UK sandwich industry, with Greencore acknowledged as a leader in the UK sandwich industry, at least in the prepared part of the market. We make around 70% of all the sandwiches that are made in the UK right now – about a billion food to go items a year or 20 million per week. So it’s a significant business with a significant set of responsibilities around keeping people fed across Britain. With that position comes a lot of responsibility and industry leadership, be that on quality or food safety or supporting across the supply chain. “2021 is an important milestone for Greencore, being 30 years a public company and twenty years operating in the UK, that really being on the back of the acquisition of Hazlewood Foods twenty years ago. And we’re ten years a world leader in the food to go market following the acquisition of Uniq in 2011.”
In thinking about what to speak about and chatting with the leadership team prior to the dinner, Patrick Coveney went on to say that a colleague had suggested it might be a depressing outing and that there was “no joy” left in the UK sandwich industry. In part, this was right, he felt, the obvious reason being Covid, and the less obvious reason being the current supply environment which had not been anticipated, and that he hadn’t expected to be “wrestling with having been through the twelvemonth acute challenge of Covid.” On the topic of Covid - and what Greencore as a business had been through with it, by way of example – Patrick Coveney said that they anticipated Covid. “In so far as you could be, we were actually ready for it in February and early March of 2020. We learnt straightaway the power – and we learned this for real, as opposed to theoretically – of having a purpose that was more than profit. Straightaway we were wrestling with health and safety issues that were existential to the lives of the people who worked for us,” said Patrick Coveney. “We also recognised the power of responsibility because we were put under massive governmental pressure to keep Britain fed through Covid. People forget that in early to
28 November 2021 www.sandwichandfoodtogonews.co.uk
mid-March 2020, perceived wisdom in No 10 was that the retail food chain was going to fall over. There were actually cabinet meetings held to discuss whether they would nationalise the UK retail; that was the scale of the concern. “But as an industry, we did an incredible job of keeping Britain fed and people from all parts of it rolled in to ensure that despite all of the considerable challenges we succeeded with this noble purpose of keeping 68 million people safely fed. But that came with cost…” Most people in attendance at the dinner, Patrick Coveney pointed out, experienced Covid looking at a computer screen, kept working, and kept working very hard, he felt, but nevertheless the computer screen was the ‘felt experience’ for most present. “Many of the people who worked with us, and for us, didn’t have the ability to work through a computer screen. They had to turn up to work to keep Britain fed. And there are hundreds of people from our industry who died of Covid,” said Patrick Coveney, before asking those gathered to take time on behalf of all the people who worked for them to quietly acknowledge in a moment’s silence the sacrifice and contribution that was made by many people who worked in their businesses.
BSA INDUSTRY DINNER
Keeping Britain fed. NEW WAYS OF DOING THINGS Covid did not only impact their business in that fundamental way, he added, but led to other forms of scarring. “It depleted the individual, and collective, reserves and resilience of many of us. I think that’s why it’s so hard, in some ways, right now,” Patrick Coveney continued. “It changed how consumers shopped. Suddenly we found a suburban food to go consumer. Suddenly we had our parents, or grandparents, ordering food online. Enormous changes flowed through on that… It’s left a damage to people’s livelihoods. People have missed family events that they normally wouldn’t have countenanced on doing, including funerals, and it’s left behind a damage in this area and some mental health challenges for people in all sorts of ways in all parts of our community. “It also devastated our industry. If someone had said two years ago that Adelie would have gone bust, no-one would have thought that was likely… If you look at formats all across the UK high street, many of them household names, some of them are just not there anymore. That set of changes will ultimately create opportunities for
those of us who are still in the industry, but it’s painful. Many of those were friends of ours, or suppliers to us, or customers of ours. “As we move forward from Covid, it’s important to at least recognise the scars that are left behind. As you recover from scarring, you can rebuild strength, and in some cases more strength than you had before. But a critical part of that is to at least treat the injured.” It was this which explained an absence of joy in the industry, Patrick Coveney stated. However, the unexplained, or unpredicted pressure on industry was what we are dealing with right now, he went on to outline, because from a macro demand perspective, Covid ended in June. Every day now, at Greencore, the recovering demand is actually greater than it was on the equivalent day in 2019, he reported, but unfortunately, every day, they have to work to manage it. Indeed, he apologised to any customers present for that, but that it was not a problem the company or the industry had anticipated. PACE OF RECOVERY “It is a multi-faceted problem that is not unique to the UK,” said Patrick Coveney. “The problem of the pace of economic recovery in the re-opening of societies is hitting all, but I would contend that it is more acute in the UK than elsewhere because some of the contributing public policy features are making it quite difficult for us to deal with. Like the number of drivers in the short-term, like availability of labour, at least in transition while we move to a world where technology plays a bigger role. “And while we move to a world which will be really, really good where average incomes actually rise at the bottom end of the UK market - you can’t turn a switch and do that in one day, or one month, or one winter, and I think at the moment we are being asked to do that, and it’s very, very painful.
“The problem with all of that is, if you have been in the fresh food supply industry for any length of time is that everything flows from service. Service builds confidence, confidence builds trust, trust builds investment and growth, and excitement going forward. “The problem is, we can’t fully service the growing demand, and we can’t even give clarity around when we’ll be able to. That’s a problem. It doesn’t lend itself to superficial answers, and we’ll have to work our way through it, piece by piece, customer by customer, range by range, supply chain by supply chain.” Using Greencore as an example, Patrick Coveney explained that they have a ‘bubble in carpet’ type problem. For example, they do a good job in recruiting drivers for their distribution, only to find that some of those drivers used to work for their bread providers, and then they don’t have enough bread for their sandwiches and end up with drivers sitting around waiting to go, and the same in manufacturing which is why he feels that “stronger together” is so important. “Unless the whole chain works, none of us will sustainably work,” said Patrick Coveney. “We’re going to have to try and solve that together, which is why the theme of ‘stronger together’ is not an option, it’s an imperative.” All of that could sound very depressing, he agreed, and some of it was very sad, but he didn’t think that the forward-looking future for the UK food to go market needed to be depressing.
www.sandwich.org.uk November 2021 29
BSA INDUSTRY DINNER AN AGILE, RESPONSIVE INDUSTRY “There are two features of the market we need to remember,” Patrick Coveney proposed. “First, as an industry we are really good - resilient, agile and responsive to consumer demand. We kept Britain fed through Covid. Remember that. There are no challenges that with appropriate time, and the type of skill that sits in the industry, that we can’t tackle. “Secondly, this is the coolest part of the market. This is where consumers want to spend their discretionary money, and on occasions they enjoy. It’s growing, multi-channel, across product category, format, and the rest of the world looks at what happens in food to go in the UK, whether that’s Greggs, Starbucks, Pret A Manger or M&S, or the Co-Op… But I know from having spent time building a convenience food business in America that the world looks at the food to go market in the UK and says that’s an awesome consumer proposition, and that’s an awesome supply chain. “We can get back to that, as I’m sure the excitement will come, but in order to do that we’re going to have to tackle some of the near-term stuff already outlined, but once we’ve done that there are big opportunities for the food to go market in the UK, but they will be different from what the big opportunities have been in the previous era. “I think there are three things that it is worth us all being clear on, because I think they are going to make a big difference… First, is to recognise that the post-Covid consumer is going to be different. Not radically different in all aspects, but importantly different in a number. “Suburban eating and suburban food to go consumption is here to stay, and that will feed through to supply chains and formats and recipes, because there is going to be an enduring and effective working from home phenomenon, so people will need food, and food to go, closer to where they go. “One of the things we learnt through Covid is that people are really bored
making their lunch at home. Digital is also going to have an important role to play, as well as outdoor eating, which has become a habit that people like. The mindset I would say, here, is don’t think about going back to how it was preCovid, that’s just not how these things work. “Health and hygiene, I would say, are going to play much bigger, and quite different roles, going forward. The UK food to go and supply chain is awesome on hygiene… You are ten times more likely to die of food poisoning in America than you are in Britain,” Patrick Coveney claimed. “There is nowhere in the world that you are safer eating chilled food, than in the UK. So we’re good at hygiene. Hygiene, and indeed packaging, would stay important, he went on to acknowledge as we come out of Covid. SUSTAINABILITY, PLANT-BASED EATING AND COMMUNITIES “On the topic of sustainability, there is a pronounced, and irreversible move, from animal protein to plant protein,” said Patrick Coveney. “At Greencore, we have committed to science-based targets by 2030. That’s the targets necessary to ensure that, if everyone’s in it, scientists tell us that the world temperature won’t go up by more than 1.5 degrees. In order for that to be delivered by Greencore - if you only assume that our product volumes grow at population growth in the UK, and no more - we will actually have to use 46% less meat in 2030 than we used in 2019. That’s the scale of the adjustment required, and by the way everyone is signing up to science-based targets, because it’s a ‘name and shame them’ type of thing, and that’s the direction of travel.” Although many had already been making vegan products for years, the problem is that relatively few people buy them, Patrick Coveney claimed, in turn meaning that they were going to have to get better at making such products taste better. “We are also committed to getting rid of plastic in sandwich skillets. Fully. We’ve got six SKUs on the market at the
30 November 2021 www.sandwichandfoodtogonews.co.uk
moment, and plastic is going from the sandwich skillet. And we hope everyone else will do the same. We’re going to need some leadership in the industry to get that done if only for defensive reasons so that we don’t become like bottled water. We’ve got to get plastic out of the sandwich skillet market. “Lastly, I would talk about the role of communities or ‘local’. Local is going to matter in two ways. Firstly, supply chains are going to become more and more local in a world where we lack trust in global supply chains. That’s the direction of global public policy and politics whether you like it or not in some parts of the world right now. We’re going to get more and more local and fresher in our supply chains, and we’re going to have to build that. That is going to be a good thing, but it’s going to require work. “Every bit as important will be the role that we play as employers and as community activists in the areas in which we have the employment. That’s the right thing to do but in a very tight labour market, if you’re not doing it, you’re simply not going to get the people. “This industry is at its best when two things happen. One, when we trust each other – stronger together - and second, when we have fun. It hasn’t been a lot of fun for the reasons explained, but we need to bring that back. And if we don’t bring that back, we won’t get good people into the industry, we won’t get good ideas, we won’t get the growth and the consumer engagement that we’re going to need. I think we will get there, but we have a journey to go through for a while as we do.”
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Sandwich food to go news
ANNUAL DIRECTORY 2022
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The Sandwich & Food To Go News Annual Directory will be published in Spring 2022 and distributed to the industry throughout the year. It is mailed to subscribers, BSA and Café LifeTrade Association members and also promoted at trade shows and events throughout the year. These include Lunch Show, Caffe Culture Show and the Designer Awards. New members and subscribers joining during the year also receive a copy. The Directory offers suppliers a great way of marketing and publicising themselves in a cost-effective way. The publication, now in its 25th year, is A5 in size, and contains a comprehensive list of manufacturers, suppliers and services within sectionalised categories to provide an essential LISTIN G PER reference guide. Companies are also indexed at the back. It will also be uploaded onto www.sandwichandfoodtogonews.co.uk CO
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With last year’s festive season having been subject to lockdown and travel restrictions which hit the hospitality sector hard, customers and food to go retailing operators alike are hoping for a much better time of it this year, but there’s a range of significant challenges to contend with, and the government’s ‘Plan B’ still represents the possibility of further lockdowns. EARLIER INTEREST New data has shown that the UK started preparing for Christmas significantly earlier than usual this year. People began researching their Christmas purchases online as early as mid-July, a good five to six weeks ahead of the traditional uptick in seasonal interest identified in previous years. During the period 31 July to 21 October 2021, online searches for ‘Christmas turkey’ almost doubled (up 88%) compared to the same period in 2020, a signal both of earlier and increased interest, triggered by headlines warning of severe shortages. Searches for ‘frozen turkey crown’ jumped 294% while ‘vegetarian Christmas dinner’ was up 210% and ‘vegan Christmas dinner’ up by 150%. And as for what people do with those birds… Searches for ‘turkey cook time’ went up a colossal 2,300% compared to the same period last year. Clothing was another area that has seen a huge jump in online interest over the same period, as people get ready for a Christmas they may once again spend with friends and family. Searches for ‘Christmas dresses for women’ jumped a massive 628% compared to 2020, while ‘Christmas jumpers’ was up by 69%. This analysis was carried out by online search expert MediaVision, using its proprietary Digital Demand Tracker tool that analyses search data from AdWords and Google Trends. It also
found that searches during 31 July to 21 October for ‘Christmas cards’ were up 14% (with ‘Dogs Trust Christmas cards’ up a colossal 968%) and ‘Christmas decorations’ searches rising by a quarter (27%). Searches for ‘Christmas trees’ were up 10% and ‘outdoor Christmas lights’ went up by 37%. The nation’s love affair with man’s best friend shows no sign of abating with searches for ‘dog Christmas gift’ up 196% and ‘Christmas dog toys’ up a massive 275%, they found. Meanwhile, searches for ‘advent calendars’ were up by 17% - while specific searches for ‘Hotel Chocolat advent calendar’ more than tripled (up 214%), signalling the rise in popularity of food-related advent calendars and chocolate in particular. An increasingly seasonal popular fixture is the Christmas market and after the disappointment of seeing many of them cancelled last year, searches were found to be up across the board. Leading the pack was ‘Bath Christmas market’, up 290% on last year and with
32 November 2021 www.sandwichandfoodtogonews.co.uk
more search results than any other named market. Vienna came next, following by Prague, London, Edinburgh and York in the online popularity stakes, the researchers found. Louis Venter, CEO at MediaVision, comments: “Our analysis of the numbers shows that the UK started thinking about Christmas this year a lot earlier than in 2020 and with more intent, both of which drove online search volumes. There’s no doubt this has been driven in part by the news stories about HGV driver shortages and emptying supermarket shelves. “Unlike 2020, when Christmas was cancelled for many families, this year is a chance to once again go out and visit friends and family. It looks like a lot of the country is leaving nothing to chance and started its Christmas preparations and shopping earlier than ever and with greater enthusiasm.” With people once again able to go out and socialise in the run-up to Christmas, the data also showed that many are keen to plan their Christmas parties earlier than ever - ‘Office Christmas Party’ searches were not surprisingly up 275% compared to the same period in 2020, ‘Secret Santa’ was up by 126% and searches for ‘Christmas party food’ jumped by up 147%. THE RETAIL LANDSCAPE However, the October 2021 Shopper Confidence Index, from IGD’s
H. Smith Food Group plc 24 Easter Industrial Park Ferry Lane South Rainham RM13 9BP
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ShopperVista - which provides category, insight and commercial professionals with trusted shopper insights – has fallen to its second lowest level since it was first measured, and following a decline seen in five out of the last six months, they report. Concerns around food price inflation are at elevated levels; 84% of shoppers expect food and grocery prices to increase in the year ahead and a record 28% expect them to get “much more” expensive, the researchers found. Their October 2021 results revealed that shopper confidence fell to -11 versus -9 in September. Overall financial confidence has declined with 34% of shoppers expecting to be worse off in the year ahead, up 3% on last month. Confidence has declined across all income groups but particularly amongst lower income households. Highlights of the report included the fact that shoppers are increasingly focusing on saving money; 26% (versus 11% April ’21) expect to focus more on saving money in the year ahead, which is the highest level recorded in six years. Shopper confidence is declining across most age groups, but particularly amongst 25-34s and 45+, and more high-income households believe they will be worse off (31%), than better off (20%) in the year ahead. Lower income households are increasingly believing they will be worse off in the year ahead with 43% expecting to be worse off in the next 12 months, compared to 26% in August. “It comes as no surprise that shopper confidence has decreased once again, following the steady decline we’ve seen in recent months. It paints a bleak picture for the winter and shoppers will remain highly sensitive to price rises and news
relating to availability. With labour supply stretched thin and declining confidence, the Christmas trading period is likely to be a challenging time,” says Simon Wainwright, director of Global Insight at IGD. “This further decline in confidence comes at a time when the Office for Budget Responsibility predicts that growth of household incomes, after taking account of inflation, will effectively stall over the next two years. “While some households will look for ways to trade-up this Christmas to compensate missing out on last year, ‘savvy shopping’ will become increasingly prevalent. People will shop around to get the best deals and private label products will grow in popularity. Value will be top of shoppers’ minds for the foreseeable future.” STAFFING AND SUPPLY CHALLENGES Staffing and supply chain issues are the main challenges ahead of perhaps the most critical Christmas ever with one in five hospitality businesses predicting a stressful and challenging Christmas period due to the combined impact of Covid and Brexit. As the festive season edges ever closer, the next few weeks have never been more important to the hospitality sector as a whole as it looks to maximise the most business-critical Christmas ever. Ordamo (www.ordamo.com) which offers a way of helping out with staffing issues via its digital order and pay technology systems - decided to survey the sector to gauge the impact of some of the sizeable challenges currently facing the industry (the survey was of 395 hospitality professionals and was undertaken between 18-22 October 2021). In the run up to Christmas, almost a quarter of people working in hospitality (23% of respondents) said that they are worried about what the festive season
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holds, with one in every 33 (3%) saying it’s causing them to lose sleep. The study by Ordamo (who say they are champions of technology as a facilitator of more efficient customer service), also found that over a third (39.2%) are more optimistic and excited for what’s set to be the busiest business period for the sector for almost two years. One in every 20 (4.8%) hospitality industry professionals are anticipating a loss-making Christmas, with almost a quarter (22.8%) saying they believe they’ll see takings of less than previous festive seasons. Meanwhile, one in three (36.5%) think they’ll see similar to usual levels of business and just over a third (35.5%) are predicting a better than usual festive period this year. “The hospitality sector has taken such a huge battering over the past 20 months, we felt it important to reach out a helpful hand. It’s no surprise that staffing is currently causing the most worry and in speaking to so many of our clients and contacts, it is clear what an impact it is having on people’s stress levels,” says Rupert Gutteridge, Ordamo CEO. “Hospitality is a people business after all and we feel a responsibility, as a team with such close ties to the sector, to give the professionals in this space a voice. This ensures that the real issues that teams are facing are used to develop the essential technology solutions to ensure smooth running of day-to-day business as well as enabling growth.” Jane Pendlebury, HOSPA CEO, adds: “The forthcoming festive season is much anticipated by the hospitality industry having effectively missed out on it last year. However, staffing issues are having a major impact. Industries across the country are struggling to recruit the necessary numbers and hospitality is one of the foremost amongst those. “The knock-on effect of being understaffed is enormous, with disappointed guests leading to reputational issues, while overstretched staff struggling to hold the fort
The Best Bacon for the Best BLT
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A I N A B I LI
SEASONAL FOCUS can lead to burnout, running the risk of yet more people leaving the industry. We’re still very much hopeful of a successful Christmas period but with many pressures bearing down on the industry – not to mention the supply chain issues – it’s certainly a nervous time.” Lee Skinner, CEO at award-winning, interactive Asian fusion food operator, Inamo, says: “Everyone knows it’s been such a tough time for the hospitality sector over the past couple of years. At Inamo we’ve been in the
business of introducing and harnessing technology to improve guest experience and profitability since our inception, and never has that concept been more valuable for our sector as a whole. “Our technology systems have been fundamental in supporting our positive results. This platform enables us to dynamically alter menus and pricing to smooth over supply chain issues and changing market conditions, resulting in less stress for our team, especially ahead of what can already be a chaotic period.”
In other findings from their survey, Ordamo found that one in nine (11.7%) cite Brexit as having the biggest impact on business recently, with over three quarters (76.9%) naming Covid as having had the most significant impact. When it comes to most common areas of business concern for those in hospitality, staffing, the supply chain and customer service are the three most cited (by 61.2%, 47.2% and 18.6% of respondents respectively).
Festive launches For this Christmas, Simply Lunch have announced the launch of six brand new festive products (main picture) as part of their ‘Give the planet a gift this Christmas’ campaign (which started on the 5 November 2021). The message of their campaign is to encourage consumers to purchase their new Vegan Boxing Day Sandwich and in return Simply Lunch will be planting a much-needed tree on their behalf. The campaign comes as an attempt to combat the continuing global warming crisis that the planet is facing, say the company, who add that the planting of trees absorbs carbon dioxide which in turn aids in the reduction of global warming. Providing customers with delicious and sustainable food is one of the main goals at Simply Lunch and this campaign focuses on just that, they emphasise. Their festive range this year boasts traditional Christmas flavours such as turkey, brie, pulled pork, sage, onion, and cranberry sauce, but also caters for everyone with the addition of the Vegan Boxing Day Sandwich. Their much-anticipated line-up for this year’s festivities comes in the form of two hot eats (Turkey Ciabatta and Brie & Cranberry Croque) and four cold eats (Hog Roast Sandwich, Ultimate Festive Feast, Vegan Boxing Day Sandwich and Turkey Mayonnaise Sandwich). The lead product for this year’s campaign is the Vegan Boxing Day Sandwich which is filled with scrumptious vegan chicken style pieces, a Christmas favourite, sage and onion stuffing, coleslaw, and fruity cranberry sauce bringing it all together on some soft poppy seed bread, say the company. It meets the growing trend in vegan food whilst offering traditional flavours, textures, and sense of indulgence, but 36 November 2021 www.sandwichandfoodtogonews.co.uk
without the turkey, point out the company, and this sandwich will be a staple in the diet of any vegan looking for that festive food to fuel their hunger on the go this winter, they suggest (Simply Lunch’s Christmas range will remain available right up until 27 December 2021). Country Choice has announced that it will be offering a range of delicious sweet and savoury food aimed at delighting consumers heading to their local convenience store this Christmas. New to the Christmas confectionery range are Festive Friends Reindeer and Polar Bear biscuits, Gingerbread Reindeer, White Chocolate Orange Funtime Donuts, which join established favourites such as Gingerbread Muffins, Chocolate Mallow Puddings, Snowman Cupcakes, Christmas Jammy Shortcakes, Chocolate Yule Log, and Crumble Topped Mince Pie. Their savoury pastries feature a new Brie and Cranberry Turnover, a Turkey, Stuffing, Cranberry and Ham Bake, a Chicken and Stuffing Bake, and Steak and Cheese bar. The company is also offering two bite-sized savoury options in the form of Sausage Rolls and Cheese and Onion Rolls, and their Christmas sweet pastry selection includes a Cranberry twist and new, ready to bake, Mulled Fruit Lattice. As you might also expect, there is also an extensive range of mince pies to cater for all requirements, including ready to bake Mince Pies, thaw and serve Shortcrust Mince Pies, Luxury Mince Pies, Catering Mince Pies, Mini Mince Pies and Wrights Shallow Mince Pie. For those retailers who want to provide a taste of Christmas ‘on the go’ there is a Turkey, Stuffing and Cranberry sandwich filling to enable them to give their food-to-go offer a festive twist, say Country Choice, and last, but by no means least, there is a selection of gluten free options - including Mince Pies, Iced Fruit Cakes and Chocolate Orange Tarts - to ensure that retailers have something for everyone this Christmas.
We are a British family owned and run business specialising in the manufacturing of traditional award-winning cooked meats and the importation and distribution of continental charcuterie. We employ tried and tested curing methods using modern technology to produce our Hams. Our aim is always to delight the customer and deliver remarkable charcuterie. We are very proud of what we do and of the vibrant and challenging industry of which we serve. We are supply partners to leading catering butchers, Foodservice wholesalers and food 2 go manufacturers. Our business is underpinned by our commitment to quality, product safety and service. This has enabled us to build an extensive and diverse supplier and customer base. We hold BRCGS AA grade accreditation at our modern site in Kent. We still produce to order ensuring our customer extensive shelf life and freshness.
We produce a great range of Hams from our slow maturing British Wiltshire, to our tender Farmhouse and Famous Kent Honey Baked Ham. We also have a range of premium hams, 100% no added water and 80% classic hams all natural full muscle. A popular solution for a perfect ﬁt sandwich, and ideal for cheese and ham toasties, is our sliced square ham.
We produce a great range of Cooked Beef, we use quality Beef to produce our ﬂavoursome and succulent Cooked Silverside, Salt Beef and Peppered Pastrami.
New honey roast cooked turkey saddle, from whole and half 100% turkey breasts, expertly prepared and cooked slow and low.
Phone: 01634 684148 E-Mail: email@example.com www.stephensfreshfoods.co.uk
store lay-outs If the past eighteenth months or so have shown the already highly adaptable and creative food to go sector anything, it’s the need to be even more adaptable in terms of store lay-outs and responding to changing consumer demand and behaviour (the greater reliance on grab and go take-out and delivery, for example). INTEGRATING HOT-HOLDING Flexeserve, a hot-holding units and food-to-go solutions provider, exports its products and services around the world, enabling some of major global retailers and independent outlets alike to improve their hot food programme, reduce food waste and increase profits. As a result, they have come to establish relationships with some of the food to go sector’s most well known brands such as Pret and BP’s Wild Bean Café. “We accompany our awardwinning products with an allencompassing support package called Flexeserve Solution,” explains Warwick Wakefield, customer experience director of Flexeserve. “This comprises the five key elements required for ‘true hotholding’ – food product, cook method, packaging, our unique technology, and, importantly, instore service. “When we began working with Pret A Manger, hot grab and go was restricted, with most hot food cooked or heated to order.
However, this trendsetter could see the potential of hot food to go and wanted an efficient hot food offering that lived up to its brand, built on premium chilled food. “Our support of this longstanding customer – and the first to install Flexeserve’s heated displays – demonstrated the fundamental importance of visual appeal, with units customised to reflect store branding through use of different materials, colour options and display graphics. “The housing of each Flexeserve unit was specifically fabricated to be in-keeping with the Pret brand. This ensured a consistent look and feel at all locations that enhances the visual aspect and appeal of hot food, and signposts customers to it.” With the roll-out of Flexeserve Zone, Pret was also able to make a number of adjustments and simplifications to its store fit-out and foodservice. Hot wraps and croissants no longer needed to be sold from a separate heated glass counter, for example, and soups and porridge didn’t need to be sold on
38 November 2021 www.sandwichandfoodtogonews.co.uk
demand from a bain-marie soup unit. Instead, all of these could be offered grab and go from Flexeserve Zone. The result was a more efficient operation with reduced food waste and significantly improved sales. “When it comes to foodservice equipment, one size doesn’t fit all’,” Warwick Wakefield emphasises. “Foodservice premises come in a wide variety of shapes and sizes, particularly when we’re working on large-scale roll-outs. That’s why we’ve developed an equally diverse range of Flexeserve units – different widths and heights, both floor standing and countertop models. “We also now have Rear Feed models for restocking from behind the counter. These are ideal for busy convenience stores, as well as stadiums, where accessing front of house to refill heated displays is not always an option. “In addition to Flexeserve hot-holding units, our range of accessories also enables customisation, to accurately meet operator requirements and achieve their aspirations.”
SHOPFITTING Now boasting over 50 years’ experience in retail displays, and over 25 years in heated displays in particular, Flexeserve has been helping customers create foodservice operations, both front and back-of-house, to deliver performance and efficiency in a range of demanding environments, even those within a small footprint.
UNLOCKING GREATER EFFICIENCY Offering the right units for each premises, at the same time with the most efficient layout and configuration, is critical advise Flexeserve, because having access to a diverse and flexible range of units in turn means an operator can transform its hot food operation, no matter the footprint of their space. Another good example of how to effectively integrate hotholding is Flexeserve’s work with BP, who were looking to overhaul their Wild Bean Café concept. The global convenience giant wanted to increase footfall and average customer spend with a new range of modern, fresh and innovative food items and, importantly, increase hold times to reduce waste. Flexeserve assisted BP with this aim extensively, taking their entire concept back to the drawing board (prior to this, BP’s foodservice operation was labour-intensive, and a grab and go approach would unlock far greater efficiency). Flexeserve supported BP in establishing a range of products and a reconfiguration of their stores that would achieve their aspirations. Once a menu had been developed in Flexeserve’s Development Kitchen,
the process went as far as creating a mock-up of a Wild Bean Cafe in-store environment within Flexeserve’s Foodservice Innovation Centre. Of Flexeserve’s work with BP, Warwick Wakefield says: “Recreating a sales environment and testing out the foodservice process, prior to roll-out, can be instrumental to its ultimate success. “With the data you generate from doing this, you can ensure that you make the right decisions on a variety of matters – including store fitout – to achieve optimum results.” Once BP and Flexeserve were satisfied, the roll-out began, with BP subsequently seeing a very fast return on investment, with double digit growth in both sales and conversion rates for hot food. Warwick Wakefield concludes: “If you’re looking to adjust your hot food operation and in-store environment, we can help. We take a tailored approach to every customer to achieve their aspirations. “Hot-holding’s not just for front of house either. We recently launched the high-capacity Flexeserve Hub, which can become an integral part of a kitchen, enabling you to have a hot staging area with cooked ingredients ready for assembly or whole food orders ready for collection.”
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NEW LAUNCH MEETS CHANGING DEMAND The dramatic increase in takeaway and food delivery services has meant that more and more operators across the board are looking for hot holding solutions to keep food in prime condition until it’s picked up, confirm sector equipment supplier, Williams. Given the wide range of different businesses in the hospitality sector - from high street cafés to high end restaurants and hotels – now engaged in takeaway and food delivery services, sometimes in order to remain as a viable business, there’s no one-size-fitsall answer. To help meet this demand, Williams reports that it has launched Hot Holding Solutions - a diverse trio of products designed to cover a range of needs while extending food shelf life through consistent temperature control. The first Hot Holding Solution is the Williams Pizza Box. This compact cabinet is designed to accommodate ten 16” pizzas in their boxes, keeping them hot and in prime condition until they are collected. Measuring just 710mm wide by 740mm deep and 450mm high, the Pizza Box is easy to fit into kitchens, claim Willliams, and the stainless-steel cabinet has a bright LED display and the unit runs off a 13 Amp supply. For operators producing a wide range of different food delivery options, Williams offers the Scarlet Heated Multideck. This open-fronted design means that it’s very easy to see and take the appropriate delivery, while the halogen quartz heating ensures consistent temperature control.
SHOPFITTING The Scarlet is especially useful for operators needing different temperatures to hold different product, feel Williams, since it offers four individually controlled temperature zones. A slimline unit too - 635mm deep by 1910mm high there’s a choice of widths (710, 960 and 1250mm) so that sites can specify the ideal solution for their needs. When preparing high volumes of delivery food, operators need a large capacity hot holding solution. The Williams Mobile Heated Cabinet is available in two sizes – the 390 litre MHC110 and the 549 litre MHC16 – and designed to provide the ideal climate for hot holding packaged food, feel the company. Its fast warm-up technology brings it up to operating temperature safely, quickly and efficiently, and a major benefit is that the cabinet is easy to move around, so it can be loaded in the kitchen then rolled to the delivery pick up area. This means it isn’t taking up valuable kitchen space, yet the food is held safely and efficiently, point out Williams. Easy grab handles make it a negotiable to manoeuvre and all-round bumpers add protection in transit. “Having a dedicated area for hot holding is a core need for any modern kitchen offering a takeaway or food delivery service, and our Hot Holding Solutions are designed to offer diverse products that meet the very different requirements of operators in this sector,” says Malcolm Harling, sales and marketing director of Williams.
ALLERGEN AWARE VENDING While the focus has understandably been around the response to Covid in recent times, the implications and requirements of Nastasha’s Law, which took effect last month, should not be underestimated or ignored by operators in terms of their product offering and associated store lay-outs. Pioneering British company, Healthy Nibbles, says that it has launched an innovative solution within vending to support those with food allergies, and sparked by the recent enforcement of Natasha’s Law. On 1 October 2021 Natasha’s Law came into force, marking significant progress in the UK food industry for those with allergies following the tragic death of 15-year old girl, Natasha Ednan-Laperouse (Natasha had purchased a baguette from a coffee shop in Heathrow Airport, not knowing it contained sesame seeds to which she was extremely allergic). An estimated two million people in the UK are living with diagnosed food allergies and in identifying the challenge of using a vending machine - where those with allergies cannot necessarily always access essential nutritional and allergen information prior to purchase - Healthy Nibbles has introduced a new ‘14 allergen safe’ search function across their national fleet of vending machines.
On approach to the machine, the consumer is invited to search the product range via their dietary requirement. On selecting ‘14 allergen safe’, products are presented in a scrollable list, with further ingredient and nutritional information available if required. This function sits alongside other innovative solutions such as the wheelchair user friendly option, whereby the touchscreen information is positioned in the lower section of the touch screen, and the delivery bins raises to aid product retrieval. Furthermore, Healthy Nibbles also has tested Product Recall Protocols – if contamination in any of the available brands was discovered, the entire fleet of vending machines can be shut down within 10 seconds, they claim. This new functionality sits alongside other product developments across the Healthy Nibbles range, including a free from range of snack boxes. Company founder Sara Roberts says: “Healthy Nibbles is committed to making the healthy choice the easiest and most accessible choice. “With the number of people suffering from food allergies on the increase, we felt that we could be doing more. We are excited to launch the UK’s first allergy-safe vending solution and free-from snack box, making snacking more inclusive.” Founder of Creative Nature and Anaphylaxis/Teal Campaign ambassador Julianne Ponan adds: “As a person who has lived with severe allergies my whole life to peanuts, tree nuts, sesame and many more, the Healthy Nibbles solution is perfect in allowing me to find new snacks that I wouldn’t have thought about before, whilst making sure they are delivered safely for me to enjoy. “I am so glad that Creative Nature is one of the chosen brands in both the vending machines and snack boxes. Our bars and Gnawbles make it easy for all to enjoy delicious food without any ‘may contains’.” www.sandwich.org.uk November 2021 41
‘simply better’ German bratwurst FRANCHISE OPPORTUNITY Extrawurst is one of a number leading German bratwurst fast food brands and has over 30 sites in Germany, with 10 more in the pipeline there, having also expanded its business model globally to Asia, South America and Europe. The first UK sites are planned to open this quarter in Birmingham and Nottingham city centres and then one in the West Midlands Regional Shopping centre too. These will all be operated by Extrawurst, and then the brand plans to roll out its model to franchisees. The UK business is being headed up by former Debenhams head of retail hospitality operations, partnerships and business development and Philpotts MD, Sam Shutt (main picture), who will be leading the UK launch and roll out with an ambitious strategy to eventually open hundreds of sites across the UK in the next three years via a master franchise model. GERMAN HERITAGE Extrawurst is a German success story, having originally been founded back in 1981 by Lothar Hagebaum and now run by his son, Kim Hagebaum. The family business is renowned for providing authentic, delicious German fast-food with craftmanship and quality at its heart (the business sells more than 2.5m sausages a year having now expanded its FTG concept to a global audience too). It prides itself on the quality of its iconic Original German Bratwurst sausages which are characterised by being supple, meaty, perfectly seasoned and seductively fragrant, say the company. Their signature menu items are made to an authentic secret recipe under the careful scrutiny and sign off by Extrawurst’s German master butchery team in order to create, and maintain, an unrivalled eating experience. FASTER RECOVERY ANTICIPATED Sam Shutt, the new CEO of Extrawurst UK, commented: “The UK food to go market is expected to recover from the pandemic at a faster rate than the total eating out market so there’s an opportunity for an innovative new offer on the highstreet which delivers an exciting range of good value quality food. 42 November 2021 www.sandwichandfoodtogonews.co.uk
Extrawurst, a successful German bratwurst food to go chain, is launching in the UK with an ambitious roll out programme based on a master franchise agreement.
“As a nation we love sausages, they are the perfect food to eat on the go all through the day, whether as a breakfast snack, or as a lunchtime meal with a coffee. We are confident our menu will appeal to consumers and entice them to become Bratwurst enthusiasts. “We will be rolling out our franchise model into 2022 which will be a compelling and affordable option for many with the potential to drive a great return.” There will be three Extrawurst formats which will be located in a range of locations including shopping centres, high streets, street food markets, festivals and events. Namely, Macro (a counter service shop format with a small seating/standing area perfect for high street and shopping centre locations), Midi (a relocatable container which can be positioned in retail and industrial parks, food markets and events and Micro (a standardised bicycle, e-bike or tuk-tuk for seasonal events and pop up venues). Christian Leding, managing partner at Extrawurst said: “We are excited to launch our unique, premium and delicious
NEW OPENING Bratwurst food to go offer to the UK and as we are lucky to have a highly experienced UK partner, we are confident that it will be a success. “We have over 40 years’ experience building Extrawurst into one of the top five Bratwurst street food concepts in Germany with a proven track record of creating successful franchise partnerships to deliver long term success for our aﬃliate teams. So we are looking forward to welcoming more franchisees into our business and celebrating success.” British people are huge sausage fans with an average person eating 2,700 sausages in their lifetime. However, most people only experience German bratwurst at Christmas markets or abroad so there is an opportunity to bring the flavours of Germany to more people all year round, feel the company. COFFEE ESSENTIAL The mouth-watering menu will consist of a choice of pork Bratwurst sausage in a bun, a range of famous Currywurst options, as well as Frikadelle and Schnitzel options all served with a choice of sauce toppings, sides and spices. Extrawurst say that they will also be introducing a vegan Bratwurst into the UK market. Delivering a premium quality coffee will also be key to customer quality perception, they feel, so additionaly,
Extrawurst has partnered with local artisan coffee roasters, Rounton Coffee Roasters. This company’s Fairtrade coffee is sourced from Brazil with 100% Arabica beans and freshly roasted in small batches exclusively for Extrawurst Dave Beattie, founder of Rounton Coffee Roasters, added: “We are so pleased to have been selected to work alongside Extrawurst as the iconic Bratwust brand enters into the UK market. Working together, we know that we can offer an unparalleled product and service that stretches all across the UK. It is exciting for us to be part of such a great journey!” The Extrawurst team showcased its innovative new concept at Completely Retail Marketplace in Old Billingsgate Market, London, in September, and more information about them can be found at www.extrawurst.co.uk.
Now available with UK Manufactured RPET lid n Cheaper than imported prices n Bowls can be own printed n
MADE IN THE UK
Contact: firstname.lastname@example.org www.sandwich.org.uk November 2021 43
Food to go
FUTURE As the turn of the year approaches, what are the prevailing trends, consumer concerns and possible opportunities, shaping the development of the food to go sector in the wake of so much change, disruption in recent times? It’s a complex picture, but here we outline just some of the most noticeable developments. GLOBAL CONCERN Global sustainability has now overtaken personal health as consumers’ biggest issue, claim Netherlands-based global food sector researchers, Innova, in their latest Market Insights’ Top Ten Trends for 2022. Consumers now rank the health of the planet as their number one concern, overtaking personal health which has been the top priority in recent years. In its Top Ten Trends for 2022, Innova Market Insights – a comprehensive global insight platform for the food and beverage industry – says that it has identified the universal demand for trust in a sustainable future as the biggest driver of consumer behavior in the year ahead. A sense of joint responsibility for our shared planet is guiding the choices consumers make and the lifestyles they wish to lead. Innova’s Global Lifestyle & Attitude Survey revealing that when it comes to food choices, the top two environmental actions people are taking are reducing waste (43% of respondents) and eating in moderation (32%). Elsewhere, concerns over health that have been amplified by a pandemic which has massively changed social habits, the continued advancements in technology, and more confident,
vocal consumers, all offer clear signs of the direction innovators must take to successfully meet society’s needs and desires in 2022, they feel. ‘Shared Planet’ leads Innova Market Insights’ Top Ten Trends, focusing on how everyone can play their part in shaping a sustainable and prosperous future. Consumers have told them that they want to be ethically and environmentally conscious, so in turn brands need to work alongside the public to breed confidence in the claims attached to products, feel Innova. Trust and transparency are must-haves, they suggest, for any brand wishing to find common ground with an increasingly educated, forward-thinking and interconnected consumer base. “One of the biggest shifts we are seeing is that the health of the planet is now the top concern of consumers,” says Innova’s global insights director Lu Ann Williams. “Personal health has been the big concern for the past few years, but consumers now tell us that this has been surpassed by global issues. Sustainability is no longer just a Wall Street issue. It might not be the top purchase driver for all consumers, but for many it clinches the deal when it comes to choosing between products.”
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TOP TRENDS Innova’s top ten trends are based on extensive, top quality consumer and industry knowledge, with the aim of providing the best insights for those needing to stay on top of the changing food and beverage landscape, say the company. Its continually updated consumer research delves into the ‘what’ and the ‘why’ behind trends in the food and beverage industry, allowing innovators to forward plan with accurate and detailed insight into the main drivers behind consumer behaviour. Looking to the future, they have identified the following top trends that they feel will all be driving innovation and success in 2022.
TRENDS based alternatives, they told Innova that they consider it healthier and better for the planet. A third reason, the desire for diet variation, is further boosting interest in plant-based beyond the traditional vegan and vegetarian sectors, leading to a 59% increase in launches of new plant-based products in the year to August 2021, it was found. From convenience foods to gastronomy, it seems that people are looking for the quality alternatives plant-based products can offer.
Shared planet As planetary concerns outstrip personal health when it comes to consumers’ food priorities, brands are moving on from simply proclaiming their credentials to meeting a clear, agreed and understandable measurement of their environmental and social impact, Innova claim. There is a pressing need for companies to work together and with consumers to build trust in claims of zero or negative impact, they report. So it is vital to ensure universal acceptance of certifications and greater public faith in the transparency of brand actions (this requires quick, clear, tangible and trusted information combined with a product life story that truly stands up to scrutiny, they advise). Plant-based: The canvas for innovation With personal health and global sustainability proving to be strong drivers of consumer choice, plant-based R&D has refocused from mimicking meat, fish and dairy to optimising options that stand on their own merits, say Innova. When asked what reasons consumers have for considering plant-
Tech to table Technological advances have created major innovation opportunities for the entire food and beverage industry, offering greater possibilities to change every aspect of a product’s lifecycle from conception to consumption. While innovators embrace new production methods, consumers turn to apps and AI for guidance on personalised nutrition and a greater understanding of how to successfully fulfil their needs, observe Innova. Myths and misunderstandings are crumbling, so it has never been more important to engage in honest and open communication with consumers to ensure their continued trust in the advances of food technology, say Innova, with respondents to their Consumer Survey saying that they are more willing to embrace changes such as new food technologies or sharing data if they can be shown to be beneficial to personal and global health. Shifting occasions Lockdowns and the pandemic have reshaped existing eating occasions while at the same time helping to create new ones, Innova found. Consumers have a greater awareness of the comforts and possibilities of home, so now seek more from going out. Industry leaders will therefore be pushed to better serve evolving consumption occasions, creating products geared to the new expectations of a public whose social habits have been challenged, propose Innova.
Voice of the consumer Consumers are calling the shots and expecting more engagement from brands through digital and real-world channels, say Innova. People are looking for food and beverages that align with their political, social and ethical values and if they can’t find them, entrepreneurial consumers are taking action to fill the gap themselves, satisfying specific market niches and cocreating products that meet their needs, Innova report. Health, authenticity, responsibility and the simple craving for pleasure all combine in Innova’s Market Insights’ Top Ten Trends for 2022, and in addition to the top five, Innova has also identified the following additional themes that they feel are set to drive consumer actions too in the coming 12 months )“gut glory”, “back to the roots”, “amplified experiences”, “upcycling redefined”, and “my food, my brand”). THE SANDWICH IN PARTICULAR MealTrak’s continuous panel data monitors trends in consumer behaviour, detailing purchase and consumption, specifically for food to go and the eating out of home categories. The sandwich has been the saviour of many a working lunch for generations, they acknowledge – a quick, easy, filling meal that’s been a reliable food to go favourite for many years - but it’s not been an easy ride for the last 18 months, so what might the future hold for this traditional staple? Looking at the whole food to go data, it appears that the sandwich category is surviving well, the researchers report. There are the expected dips from the pandemic, as every category has suffered. The sandwich market represents approximately 20% of the total food to go category, they point out, and it is fair to say that its return to popularity post pandemic is average; it is doing better than some and not as well as others. So you could say no surprises there, and that it’s looking like a steady recovery pattern in play, but that’s not all, say MealTrak. www.sandwich.org.uk November 2021 45
TRENDS WHO’S EATING ALL THE SANDWICHES? As already mentioned, the sandwich recovery is steady so now could be a good time to consider future proofing strategies for the longer terms, advise MealTrak, whose data shows that the main consumers of sandwiches are in the 25 to 44 years age group. The chart below indicates a lower take up rate by the younger generation, the 18-24 years group. However, this does not mean that this age group is not consuming food to go, or sandwiches as such, but it’s important to look at the consumption of food to go as a whole picture, caution MealTrak. Then it can be seen that they are choosing other options in preference to the sandwich, their top choices being sushi, noodles, pasta and rice dishes, and cakes/pastries. Thus, MealTrak data would tend to indicate that the current sandwich consumer is trending towards older working age groups – the generation who are familiar and comfortable with the sandwich but this is a group which is moving up with age, they also point out. So, is now the time to consider how to more actively engage the younger generation to ensure the success of the sandwich for future profits? MILLENNIALS AND GENERATION Z The younger generation (millennials and generation Z) are looking for interesting taste concepts and ways of fulfilling their cravings, feel MealTrak. They are interested in new flavours and new presentations based around global influences such as new Asian, Turkish,
Greek and Lebanese. New and flavoursome styles of sandwich bases such as pretzel buns (as seen at the recent lunch! food exhibition) give a marked point of difference and are attractive. Flavoured breads provide added value to the whole eating experience and plant-based fillings are also on the rise, they observe. Post pandemic, it’s all about having a product which is just a little more difficult to produce at home which is where the preference for unusual flavourings and styles of food has developed, they claim. HOT SANDWICH SOLUTION? When looking at the timing of consumption of the sandwich, the cold sandwich is still markedly eaten for lunch time – it’s the quick ‘grab and go’, and is often used as part of meal deal packages to satisfy the working lunch time appetite. 62.3% of all cold sandwiches are consumed at the lunch-time period with the remaining 37.7% spread thinly
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across the other eating periods, report MealTrak. However, the hot sandwich smooths out the eating period and appeal to consumers at more times of the day, including breakfast time, they observe. What could this mean? The hot sandwich category represents approximately 20% of the total sandwich market. However, when they tracked the growth of the hot sandwich versus the cold sandwich occasions, the researchers say that they can see that the growth track of the cold sandwich is currently at 1.2%, whereas the growth of the hot sandwich, however, is at 16.6%. As one of the largest categories in food to go, the sandwich market is making a good recovery, especially in the multiple supermarkets, but still has some way to go until we reach pre-Covid levels, they add. The future success of the category very much depends on the retailers and manufacturers reflecting the ‘new normal’ consumption habits in their development strategies because there are clear signs in the data that show habits and tastes have evolved, they feel. Therefore, now is a good time to look at all the data elements to review the pattern of consumption, and it’s clear that the age range of for sandwich consumption is getting older, so it’s also a good time to understand what motivates the younger demographic to choose a particular food to go product, they propose. It’s about capturing the imagination of the 18 to 24-year-olds, they suggest; noting their cuisine preferences, their capacity for global food experiences and
TRENDS building on that. Different occasions, time of day, hot versus cold, punchy, and sometimes hotter flavours, as well as different carriers, plant-based creativity and exciting branding. It’s also about knowing when and where such consumers are consuming their food to go choices, in turn meaning that consideration of the packaging and presentation of sandwiches to create inspired engagement is also needed (all data referenced sourced from MealTrak W93 to 4 October 2021).
SHOPPING LOCALLY SET TO STAY? As acknowledged by Greencore CEO, Patrick Coveney, in his address to the recent British Sandwich & Food to Go Industry Dinner, during the course of the Covid-19 pandemic, attitudes of shoppers in the UK have changed significantly (typified by the rise in online ordering, particularly across older ager groups, and the rise of the communityoriented local ‘suburban shopper’). People developed a considerable sense of community, confirm sector supply, SnowShock. Rather than visiting the big supermarket on the edge of town, residents would visit their local corner shops and grocers, reigniting old habits (in April 2020, for example, off-licences, greengrocers, independent convenience stores, butchers, and bakeries saw growth of some 37.7% according to Shepper.com data (February 2021, Why people are choosing to shop local). SnowShock (suppliers of slush machine syrup) say that in looking at this shifting trend, it’s important not only in terms of supporting local communities, but the reducing in our impact on the environment too, having become aware
of an increased sense of togetherness but also posing the question whether or not we can expect ‘shop local’ to continue. This shift in trend is a result of changing attitudes and behaviours, they claim. As we tried to stay safe in lockdown by shopping at smaller stores nearby that maybe didn’t require travelling and queuing, we discovered local retailers we hadn’t previously considered and were pleased with what we found, they report. Mecommi, for example, is a company that delivers products from local market stalls to customer homes. Co-founder, Alannah Wood, commented: “One of few upsides of the pandemic is that people are more conscious of looking out for their local community and the businesses they serve. The market is very much part of this landscape. “Shopping locally creates jobs and brings money into your local community. Shopping locally brings charm to town centres in the form of home-baked goods, quirky coffee shops, and local delicacies. Many small businesses are unable to trade during a lockdown and suffered a considerable decrease in trade as a result of the pandemic in general. Unless we use them, we’ll lose them. Perhaps even forever.” Many people are unaware of the significant benefits that shopping locally has, feel SnowShock, but when consumers use their purchasing power to support local business, it helps reduce our impact on the planet we should be looking after, they emphasise. Not only does shopping locally reduce our food miles, but large supermarket corporations get their stock from producers in other countries, resulting in more miles travelled and more emissions emitted into the atmosphere. Shopping local prevents these food miles and also protects land from developers who are looking to buy out local farms that have much more sustainable practices, the company go on to claim. Indeed, we are at a point in the world where we need to be aware of the damage to the environment, they add, and must be considerate in all areas
of life, primarily where and how much we buy when at the shops. According to Frameweb.com (Why fostering a sense of togetherness is key to adapting to the changing retail landscape, June 2021), fostering a sense of togetherness is a key driving force for local shopping. In lockdown, we craved human connectivity. It is interesting but understandable, then, that when we are forced indoors in social isolation, we realise that people matter the most – friends, family, neighbours. The pandemic resulted in new living and working patterns, with more people interested in their local hubs and supporting businesses going through hard times. Being, thinking, and acting local creates a better sense of community well-being, which helps us to feel safe and connected in our area by getting to know those around us. Local stores prevent waste that the large supermarkets are guilty of. Plus, local stores can be hyper-focused on the needs of their community, offering customers exactly what they want. According to the Guardian (UK shift to local shopping could last beyond pandemic – poll, March 2021), nine out of ten people who were shopping locally said they will continue to do so. Over the last year, around twothirds of consumers have shopped closer to home, and it is expected that fewer people will be visiting large supermarkets. However, online shopping is also growing, which has had an impact on high street retailers who just can’t compete with e-commerce and fast, convenient delivery. Tom Cheesewright, a leading future trends consultant, commented: “Echoes of this pandemic will be heard long after lockdown is lifted through a sustained shift in our buying behaviours. Changes we expected to happen over a decade have been condensed into a year.” Independent stores that are committed to meeting the needs of local communities should do well, but at the same time could be well advised to invest in social media, websites, and an outstanding shop experience to draw people from online shopping. www.sandwich.org.uk November 2021 47
A trading landscape like no other Changes to buying behaviour, being experienced in many areas right now, but particularly in hospitality, can seriously impact a catering operation’s chances of survival when faced with supply chain challenges as well, warn food procurement and supply chain management company, allmanhall, who have some advice to offer. GOING AGAINST GROWTH With the food supply chain facing unprecedented challenges such as delays in delivery and availability of ingredients, as well as energy and staffing issues, suppliers have had to change the way they operate, in some cases actively looking to downsize - an unthinkable strategy in normal times, in a sector where scale is often key to survival, acknowledge allmanhall. Oliver Hall, the firm’s MD, has identified the key factors driving these changes, as well as what actions he feels catering operations can take to mitigate the impacts on their own businesses. “In the 15 years since founding allmanhall, liaising with both suppliers and clients on a daily basis, I have never seen a landscape like the one we are currently facing,” says Oliver Hall. “In fact, it is fair to say that the current pressures on the supply chain in the food sector are unprecedented in a working lifetime. Times have changed in the food and beverage sector. The relationship dynamic between the client and the supplier that we have been used to for years is currently undergoing a significant remoulding. “The turmoil facing suppliers has forced many to do an about-turn on the normal mantra of expansion and growth. Some are not only having to actively decline new customers, but also in some cases trying to reduce their existing customer base. They are
being forced to go against one of the universal ambitions of businesses in any sector, growth.” LABOUR SHORTAGES The significant reason for this is the current labour shortages across the whole UK. As well as around a 100,000 deficit in HGV drivers, it is estimated that the food and hospitality sector (including production and the supply chain) is devoid of over 500,000 employees, allmanhall point out. This ranges from produce pickers and butchers to chefs and waiters, and everything in-between. The result is that each step of the supply chain is impacted by labour shortages, which in turn translates to food product shortages, and that’s without even mentioning fertiliser, CO2, fuel availability or gas prices yet! The effects of the driver shortage have already had an impact not only on service levels, but also the availability of product that foodservice suppliers receive from processors and manufacturers. “At allmanhall, we are aware that the current in-bound delivery levels to foodservice suppliers is ranging between 70-80%, where they normally sit at 98-100%. This therefore means that up to 30% of stock is not even making it to the wholesalers for delivery out to customers,” reports Oliver Hall. “This is having a knock-on effect upon all catering and foodservice
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operations. But buying behaviour changes can help ensure a catering operation remains a valued customer of foodservice suppliers, at a time when they are looking to reduce in size. “It is essential to remain, or become, an attractive business customer. Suppliers need customers with buying behaviours that will enable them to operate as efficiently as possible, therefore reducing the costs and time associated with making deliveries. This is known as the ‘cost to serve’, and by reducing the cost to serve, a business becomes a more attractive customer to suppliers.”
POSSIBLE SOLUTIONS 1. Increase average delivery value – where possible consolidate and have higher value orders. 2. Reduce average delivery frequency – minimise the number of deliveries received each week. 3. Increase the delivery timeframes in which suppliers can make deliveries. 4. Order full cases and reduce splits – where possible, order full cases, as splits increase the picking time and cost of the order to the supplier.
SUPPLY CHAIN 5. Place orders day one for delivery on day three, rather than next day – giving suppliers additional lead time aids planning and routing. 6. Accept that there will be delivery shortages, try to be as flexible as possible and hold emergency stock to ease pressure points (being an understanding customer when things do go wrong will help build loyalty). “Perhaps counter intuitively at times like these, the best way of achieving the above is by consolidating orders
OPINION More help needed
More help is needed for businesses struggling with supply chain challenges if consumers are not going to face long-term rising food costs and limited availability. That’s the message from Bridge Cheese’s managing director, Michael Harte, who says the government is “passing the buck” and needs to do more to support food and drink producers and processors. In his budget announcement, chancellor Rishi Sunak mentioned the supply chain crisis in his opening address and warned of months of disruption as the problem would take months to ease. Yet, his autumn budget statement made no real commitments to resolving the crisis in the short term, feels Michael Harte, who says that his Telford-based business - which supplies cheese and dairy products to food manufacturers and the food service sector - is facing yet more upheaval in the weeks and months ahead as supply chain challenges begin to bite. “A huge amount of work goes into plugging the dam in the food industry before shortages and price increases impact consumers,” says Michael Harte. “But the challenges are becoming so big now that consumers are being impacted, and we are seeing this reflected in the rising cost of food, reduced menu choices and even limited opening times for some eateries. “With energy prices on the up and the availability of goods and labour proving problematic and adding yet more fuel to the fire, it means that in the short term we as consumers will have to get accustomed to the empty shelves and reduced choice.” At the Conservative party conference earlier this month, the prime minister suggested that the blame for supply chain issues should be laid at the feet of UK industry – comments that Michael Harte says are unfounded. “The government is saying it’s not their job to fix the issues, but when they have played a part in creating the
through fewer suppliers, and not looking for lots of alternative suppliers with the intention of ‘spreading the risk’ if one is unable to supply,” adds Oliver Hall. “With the root causes of the current supply chain challenges being structural, there is no ‘quick-fix’. Unfortunately, things are going to take time to improve. With so much current uncertainty, the only real certainty is a period of higher food inflation and higher supply volatility than we’ve been used to in recent times.”
issues then it is frustrating for the buck to be passed back to businesses who are already embattled by the problems caused by Covid and Brexit,” he adds. “We need a more robust food chain strategy and we need to see the government and British industry working together in partnership to solve the supply chain problems – not being at odds with each other. But this appears to be the position we find ourselves in today.” Michael Harte also believes that the government’s narrative around low pay and low skills being to blame is also misleading. “SMEs are often lauded as being the backbone of Britain’s economy, but in today’s world big businesses are offering signing on payments and lucrative bonuses which attract more staff from smaller employers, thereby moving the labour shortage to another part of the supply chain. The labour pool is simply not there to meet the demand across all levels,” he claims. Bridge Cheese says that it is working hard to reduce the impact to the company of the kind of labour shortages seen in other sectors. For example, the rapidly expanding cheese company has a dedicated fulltime team working solely on recruitment, retention and development to ensure Bridge Cheese attracts and retains good people at all levels, from apprentices and students to graduates and those looking to make a career for themselves in the food industry. “We are investing in everything from improved staff facilities to a new travel support payment scheme to help employees with the cost of getting to and from work,” explains Michael Harte. “We couldn’t run our business without them, so unlike many of the challenges we are facing at the moment, strengthening our workforce and ensuring they feel valued is one thing that is in our hands.” “It has been a challenging few months and I wish we were coming to the end of it, but I fear we aren’t. The focus now has to be on creating a resilient and robust food supply chain which meets demand in the short term and long term, in a sustainable way that works for all parties.”
www.sandwich.org.uk November 2021 49
Deconstructing a BLT using pesticides In this latest in a series of advisory articles from ALS, Buddhi Dias - the company’s contaminants and pesticides laboratory manager, who heads their Contaminants and Pesticides Department to provide reliable testing, technical advice and training days – considers the rationale behind testing for pesticide residues in a sandwich product. DETECTION Because maximum residue levels (MRL) are applied to raw materials, the question of testing the final product for pesticides has been always debated. A frequently asked question is “what are the benefits of testing the final product for pesticides if there are no MRLs to compare the results against, and if we are to test a final product such as a sandwich, how could we make the results we find meaningful?” For the purpose of this article, we carried out a multi-residue screen on a supermarket bought BLT sandwich. The testing performed was a routine screen that we carry out daily, which covers 500 different pesticides. This process involves homogenising the sample and taking a portion to be extracted using QuEChER’s technique. Once the sample is extracted, a portion of this is then
run on a liquid chromatography (LC) and gas chromatography (GC) system, coupled with mass spectrometry (MS) to give us qualitative results. LC and GC systems are acting to separate out different pesticides, a bit like when you put an ink dot on paper and let the colours separate out, during the school science lessons. The MS system will then detect and identify the different pesticides. The pesticides that were detected above the 0.01mg/kg reporting limit (RL) on this sandwich were deltamethrin and piperonyl butoxide. The latter is not classed as a pesticide and there are no set MRLs for any raw material for this. Piperonyl butoxide is what known as a synergist. This is a part of the formulation of a pesticide makeup. It helps the pesticides to penetrate more easily to the plant and
50 November 2021 www.sandwichandfoodtogonews.co.uk
ALS Laboratories (UK) Ltd (www.als-testing.co.uk) is one of the UK’s leading providers of food and drink testing services. With six accredited laboratories located across the country, they offer a comprehensive range of high quality, analytical testing services, including microbiological, nutritional, vitamins and minerals, pesticides and contaminants, allergens and speciation. They also provide clients with a wide range of consultancy services and technical support on food safety, labelling requirements, allergens management and sensory testing. is commonly used with the pyrethroids class of pesticides. Apart from these, three other pesticides were detected well below the RL. These were boscalid, tebuconazole and pendimethalin. The reporting limit is also known as the limit of quantitation (LOQ). This is the limit at or above which a result can be accurately quantitated, and a value can be given. Below this limit, pesticides can be detected up until the limit of detection (LOD), however the values that are calculated would be qualitative only. SAFE? Now we have information regarding the pesticides that can be found in a sandwich, how can we say this is safe or it doesn’t breach any MRLs? One approach could be looking at using a consumer risk assessment model to
RESULTS Results for samples that were analysed at ALS, between October 2020 to October 2021, for lettuce, tomatoes and wheat were looked at. Figures one to three show the top six pesticides detected for each commodity. Table 1 indicates the GB MRLs for each pesticide found with respect to each commodity. When we compare these charts, we can assume that the deltamethrin that was found in the BLT sandwich is most likely come from the bread portion. Thus, we can compare the levels found against the wheat MRL to see if it possesses an issue. In this scenario the
samples of wheat that were tested at ALS. Boscalid and pendimethalin can be associated with the lettuce portion of the sandwich.
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calculate the risk of eating the amount of pesticides that was found. This can be calculated for long term (chronic) or short term (acute) risk. The acute risk assessment utilises the acceptable daily intake (ADI) of a pesticide. This is the safe amount of pesticide that can be ingested throughout a person’s life span. Whereas chronic risk assessment will utilise the acute reference dose (ARfD) of a pesticide, which is the amount of pesticides that can be ingested over a 24hour period without a health risk. These calculations will also utilise the amount of the product consumed as well as the body weight of the person consuming. Usually, calculations are done on worst case scenario. The calculated result is given as a percentage, and the higher the percentage the more risk it causes to the consumer. Another approach could be to look at what raw materials used in the sandwich could contain these pesticides and check if the MRLs for those raw materials are adhered to. For this case, bacon was not analysed. Typically, the only pesticides found in meat are the fat soluble compounds such as aldrin, DDT and hexachlorobenzene (HCB). These compounds are no longer used but can persist in the environment and hence enter the food chain. A typical MRL for meat for DDT is 1 mg/kg.
levels found were at 0.02mg/kg and the MRL is at 1mg/kg. Similarly, even though there are no MRLs for piperonyl butoxide, we can again associate the origin of this to the bread portion. If we look at the pesticides that were detected below the reporting limit, tebuconazole would most likely be from the bread portion as it is the most common pesticide that was found in TABLE 1
CONCLUSION It was surprising to not find both of the top pesticides found for tomatoes and lettuce in the sandwich. This could be down to the variation in pesticides we see, as pesticides do not get applied evenly and different portions of the fruit or the leaf could have different levels. Hence, if we analyse another sandwich, we may get slightly different results. One of the reasons for the ±50% uncertainty on pesticide results is due to this variation. Also, most of the sandwich is the bread portion and only small percentage is lettuce. Hence, the residue could be diluted out in the final product. The answer to the question, “what is the benefit of analysing a final product such as a BLT sandwich for pesticides?” lies in the purpose of the testing. It is always important to ask yourself why we are carrying out testing and what information are you looking to gain? It is always beneficial to test the raw material, however if the final product is tested and residues are found, then their significance can be assessed according to the forementioned techniques. Tomatoes
Acetamiprid 1.5 0.5 0.1 Azoxystrobin 15 3 0.5 Boscalid 50 3 0.8 Chlormequat 0.01 0.01 7 Cyprodinil 15 1.5 0.5 Deltamethrin 0.5 0.07 1 Difenoconazole 4 2 0.1 Fludioxonil 40 3 0.01 Fluopyram 15 0.9 0.9 Glyphosate 0.1 0.1 10 Imidacloprid 2 0.5 0.1 Pendimethalin 4 0.05 0.05 Piperonyl Butoxide n/a n/a n/a Pirimiphos-methyl 0.01 0.01 5 Tebuconazole 0.5 0.9 0.3
www.sandwich.org.uk November 2021 51
NEW PRODUCTS Herald’s compostable cups in full supply The foodservice supplier has a full supply of its 100% compostable cups ahead of the festive season. As the time for hot chocolate, luxury flavoured coffees and mulled wine fast approaches, quality disposables manufacturer and supplier, Herald, has sourced a regular and plentiful supply of its fully compostable hot cups, along with lids to fit, to ensure all of its ‘to go’ and catering customers are prepared for the season ahead. Managing director of Herald, Yogesh Patel, states that the company is ready to meet demand in a market where customers are struggling with the volatility of the supply chain: “Many companies operating in the foodservice industry are having to shop around because of stock shortages. Rather than expect our customers to go without certain products or to settle for lower specification items, we have put strategies in place. We have the warehouse space to hold stock in reserve and we’ve bought in greater bulk. “Thanks to the forward thinking of our management team, we can continue to offer a one-stop shop, with a full range of products, including 8 oz, 12 oz and 16 oz fully compostable cups and lids to fit. We also have cutlery packs and a varied selection of takeaway boxes and cartons.” Call 0208 507 7900 to order a copy of the catalogue, or visit www.heraldplastic.com.
52 November 2021 www.sandwichandfoodtogonews.co.uk
Nelson reports lockdown surge in sales of Speedwash dishwashers Nelson Dish & Glasswashing has reported a significant, albeit somewhat surprising, surge in sales of its entry level Speedwash dishwashers throughout the pandemic. “We believe that a lot of the establishments that managed to keep cooking during the worst times were looking for an affordable, simple to use, dishwasher solution,” explains managing director, John Nelson. “Many of these were managing to keep functioning with minimal staff numbers so, although hygiene was critical and reliability and performance were important, so was simplicity of design - something that anybody could use without the need for special instructions or training. As the forerunner to our Advantage range, Speedwash can still claim a number of energy and water saving features and it’s certainly incredibly dependable – a real workhorse of a machine. In fact, we’ve got customers still operating Speedwash machines they bought 15 years ago!” Nelson’s Speedwash range offers an unusually versatile selection of sizes that helps end users maximise available space. As well as 400mm and 500mm basket size undercounter options, there are also two ‘in-between’ models – a 350mm and 450mm. The pass through is a standard 500mm basket size (call 0800 592 833 or visit www.nelsonwashonline.co.uk).
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BSA Product Index ADVISORY & CONSULTANCY SERVICES
Bespoke Software Kelsius Mezze
Sauces & Ketchups
Futura Foods UK Ltd.
Platopus Systems Ltd.
CHUTNEYS & RELISHES
Pauwels UK Piquant The Ingredients Factory Zafron Foods Ltd. DRINKS
Freshfayre Royal Greenland Ltd. Prawns Freshfayre H Smith Food Group plc Royal Greenland Ltd. Zafron Foods Ltd.
Mizkan Euro Ltd.
The Ingredients Factory
Zafron Foods Ltd.
EGGS & EGG PRODUCTS
The Fintastic Fish Co.
Eggs (hard boiled)
Food Attraction Ltd.
Fresh-Pak Chilled Foods
Harvey & Brockless
Platopus Systems Ltd. E Commerce Platopus Systems Ltd. Factory
Kelsius Millitec Food Systems Ltd. Zafron Foods Ltd. Food Safety ALS Laboratories (UK) Ltd.
Leathams Mizkan Euro Ltd. The Ingredients Factory
Salmon Leathams Seafood/Shellfish Products
Chicken 2 Sisters Food Group Cargill Protein Europe Dawn Farms UK Freshfayre H Smith Food Group plc Leathams Moy Park Ltd. Seara Meats BV Smithfield Foods Ltd. Continental Freshfayre Leathams Duck 2 Sisters Food Group
H Smith Food Group plc
Royal Greenland Ltd.
H Smith Food Group plc
British Lion Eggs
H Smith Food Group plc
Gierlinger Holding GmbH
Moy Park Ltd.
Fresh-Pak Chilled Foods
The Fintastic Fish Co.
Smithfield Foods Ltd.
British Lion Eggs
Zafron Foods Ltd.
Zafron Foods Ltd.
Futura Foods UK Ltd. Leathams
Leathams The Ingredients Factory
Zafron Foods Ltd.
EQUIPMENT & VEHICLES
Nutritics Retail Food Attraction Ltd. FSC BAKERY PRODUCTS Doughnuts Moy Park Ltd.
Zafron Foods Ltd.
New York Bakery Tortilla & Wraps Food Attraction Ltd. Freshfayre Mission Foods BREAD & ROLLS Fresh Jacksons Bakery Speciality
American Pan UK Buttering Machinery
DRESSINGS, SAUCES AND
Millitec Food Systems Ltd.
La Cimbali UK
Fresh-Pak Chilled Foods Pauwels UK The Ingredients Factory
Country Choice Foods FRUIT General The Ingredients Factory
H Smith Food Group plc Meatballs Snowbird foods Pork Dawn Farms UK
Gierlinger Holding GmbH
INSURANCE Insurance Protector Group
H Smith Food Group plc Leathams Moy Park Ltd.
Smithfield Foods Ltd.
Bunzl Catering Supplies
Gierlinger Holding GmbH
Tri-Star Packaging Supplies Ltd.
Moy Park Ltd.
Millitec Food Systems Ltd.
Food Attraction Ltd.
Zafron Foods Ltd.
Cutting & Slicing Equipment
Bawnbua Foods NI
Millitec Food Systems Ltd.
Dawn Farms UK
Dew Valley Foods
Millitec Food Systems Ltd.
Labelling Systems & Barcoding
Harvey & Brockless
Fresh-Pak Chilled Foods
Harvey & Brockless
Mobile Catering Vehicles
Jiffy Trucks Ltd.
Moy Park Ltd.
Sandwich Making Machinery
Moy Park Ltd.
Coveris Flexibles (St Neots) UK Ltd.
Zafron Foods Ltd.
Millitec Food Systems Ltd.
Smithfield Foods Ltd.
Mission Foods New York Bakery Bread Making Ingredients Harvey & Brockless BUTTER & SPREADS Butter Freshfayre
Freshfayre Leathams CHEESE & DAIRY PRODUCTS Cheese Freshfayre Futura Foods UK Ltd. Harvey & Brockless Leathams
Zafron Foods Ltd.
54 November 2021 www.sandwich.org.uk
Freshfayre H Smith Food Group plc Gierlinger Holding GmbH Leathams Moy Park Ltd. Smithfield Foods Ltd. Beef Freshfayre H Smith Food Group plc
Smithfield Foods Ltd. Snowbird foods Turkey 2 Sisters Food Group Freshfayre H Smith Food Group plc Leathams Moy Park Ltd. Smithfield Foods Ltd. OILS Freshfayre ORGANIC PRODUCTS Fridays Leathams
BSA Manufacturers & Distributors Disposable Bunzl Catering Supplies Colpac Ltd. Coveris Flexibles (St Neots) UK Ltd. Nutritics Pro-Ampac RAP Reflex Lables Tri-Star Packaging Supplies Ltd. Food wraps Pro-Ampac RAP Tri-Star Packaging Supplies Ltd. Plastic Tri-Star Packaging Supplies Ltd. Sandwich Packs Colpac Ltd. Coveris Flexibles (St Neots) UK Ltd. Pro-Ampac RAP Tri-Star Packaging Supplies Ltd. PASTA Freshfayre Leathams Pasta Foods SANDWICH FILLINGS (READY PREPARED) Fresh Fillings 2 Sisters Food Group Freshfayre Fresh-Pak Chilled Foods Fridays Harvey & Brockless Zafron Foods Ltd. Frozen Fillings 2 Sisters Food Group SOUPS Freshfayre Leathams VEGETABLES & HERBS Canned Vegetables Freshfayre Chargrilled Vegetables Leathams Moy Park Ltd.
AROUND NOON LTD. Unit 24A Rampart Road, Greenbank Industrial Estate, Newry, County Down BT34 2QU Tel: 0283 0262333 email@example.com www.aroundnoon.com BRC Rating – AA
AROUND NOON (LONDON) LTD. 762A/763A Henley Road, Slough SL1 4JW Tel: 01753 523 636 Fax: 01753 573 125 infoANL@aroundnoon.com www.aroundnoon.com BRC Rating – AA BRADGATE BAKERY Beaumont Leys, Leicester, LE4 1WX Tel: 0116 2361100 Fax: 0116 2361101 commercialftg@ samworthbrothers.co.uk BRC Rating – AA
Jalapenos Freshfayre SALAD Fresh Agrial Fresh Produce Ltd. Freshfayre Salad (prepared) Agrial Fresh Produce Ltd. Sundried Tomatoes Freshfayre Leathams Plc Sweetcorn Freshfayre Tomatoes Freshfayre
DELI-LITES IRELAND LTD. Unit 1 Milltown Industrial Estate, Warrenpoint, County Down BT34 3FN Contact: Ronan Gourley Tel: 028 417 54807 firstname.lastname@example.org www.delilites.com BRC Rating – AA
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 email@example.com www.greencore.com BRC Rating – AA GREENCORE FOOD TO GO LTD – MANTON WOOD Manton Wood, Enterprise Zone, Retford Road, Manton, Worksop, Notts, S80 2RS Contact: Sales Tel: 01909 512600 Fax: 01909 512708 www.greencore.com BRC Rating – AA 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 firstname.lastname@example.org www.greencore.com BRC Rating – AA 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 email@example.com www.greencore.com BRC Rating – AA+ GREENCORE FOOD TO GO LTD. – HEATHROW Unit 366 Stockley Close, West Drayton, London UB7 9BL Contact: Alex McLaren Ray-Odekeye Tel: 0208 629 8600 firstname.lastname@example.org www.greencore.com BRC Rating – AA
MELTON FOODS 3 Samworth Way, Leicester Road, Melton Mowbray, Leicestershire LE13 1GA Tel: 01664 484400 Fax: 01664 484401 commercialftg@ samworthbrothers.co.uk BRC Rating – A ON A ROLL SANDWICH COMPANY The Pantry, Barton Road, Middlesbrough TS2 1RY Contact: James Stoddart Tel: 01642 707090 Fax: 01642 243858 email@example.com www.onarollsandwich.co.uk BRC Rating – AA
RAYNOR FOODS Farrow Road, Widford Industrial Estate, Chelmsford, Essex CM1 3TH Contact: Heather Raynor Tel: 01245 353249 Fax: 01245 347889 firstname.lastname@example.org www.sandwiches.uk.net STS Audited REAL WRAP COMPANY LTD. Unit 2 Haslemere Industrial Estate,Avonmouth, Bristol BS11 9TP Contact: Jason Howell Tel: 0117 3295020 email@example.com www.realwrap.co.uk STS Audited SAMWORTH BROTHERS MANTON WOOD Manton Wood, Enterprise Park, Worksop, Nottinghamshire S80 2RS Tel: 01909 511800 commercialftg@ samworthbrothers.co.uk www.samworthbrothers.co.uk BRC Rating – AA+
SIMPLY LUNCH LTD. Unit 2 ,ZK Park, 23 Commerce Way, Croydon CR0 4ZS Contact Sales Tel: 0345 2007631 firstname.lastname@example.org www.simplylunch.co.uk BRC Rating – AA STREET EATS FOOD LTD. Prince William Avenue, Sandycroft, Deeside, CH5 2QZ Tel: 01244 533888 Option 1 email@example.com firstname.lastname@example.org www.streeteatsfood.co.uk BRC Rating – AA
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 email@example.com www.sohosandwich.co.uk STS Audited TIFFIN SANDWICHES Tiffin House, 20 Commondale Way, Euroway Trading Estate, Bradford, Yorkshire BD4 6SF Contact: Sales Tel: 01274 494939 firstname.lastname@example.org www.tiffinsandwiches.co.uk BRC Rating – A
The British Sandwich Quality Promise The sandwich manufacturers and distributors listed above support The British Sandwich Association Code of Practice as The Minimum Standard for Sandwich Making and are subject to regular independent audits. Copies of BSA Audits are available, on request,to buyers (subject to agreement of manufacturers) by calling us on 01291 636338
www.sandwich.org.uk November 2021 55
BSA Suppliers Index 2 SISTERS FOOD GROUP B2B Leechmere Industrial Estate, Toll Bar Road, Sunderland, Tyne & Wear SR2 9TE Contact: Marie Marandola Tel: 07873 301954 email@example.com Marie.Marandola@2sfg.com www.2fsg.com
AGRIAL FRESH PRODUCE LTD. Unit 5 Walthew House Lane, Martland Park Industrial Estate, Wigan WN5 0LB Contact: Emma Hesketh Tel: 01942 219942 firstname.lastname@example.org www.agrialfreshproduce.co.uk
ALS LABORATORIES (UK) LTD. Aspen Court, Centurion Business Park, Bessemer Way, Rotherham S60 1FB Contact: Nigel Richards Tel: 01354 697028 email@example.com www.als-testing.co.uk AMERICAN PAN UK 6 - 8 Seddon Place, Stanley Industrial Estate, Skelmersdale, Lancashire WN8 8EB Contact: Mark Picconi Tel: 0161 504 1176 firstname.lastname@example.org www.americanpan.com BAWNBUA FOODS NI 67 Crowhill Road, Bleary County Armagh BT66 7AT Contact: Joanne Grant Tel: 028 38 344244 email@example.com www.bawnbua.com
BLENDERS Whitestown Road, Tallaght, Dublin 24 DV24 VY75, Ireland Contact: Barnaby Barber Phone: 00 353 14536960 /07741 639006 firstname.lastname@example.org www.blenders.ie
BRITISH EGG INFORMATION SERVICE British Lion Eggs 95 Cromwell Road London SW7 4DL Sales Contact: Phil Slaney Phone: 0207 052 8899 E-mail: email@example.com Web: www.egginfo.co.uk/ british-lion-egg/products
CARGILL PROTEIN EUROPE Clerkenleap Barn, Bath Road, Broomhall, Worcester WR5 3HR Contact: Claire Thomas Tel: 0121 7253476 Claire_Thomas@cargill.com www.cargill.co.uk
COLPAC LTD Enterprise Way, Maulden Road, Flitwick, Bedfordshire MK45 5BW Contact: Sales Department Tel: +44 (0) 1525 712261 Fax: +44 (0) 1525 718205 firstname.lastname@example.org www.colpacpackaging.com
COUNTRY CHOICE FOODS Swan House, New Mill Road, St Paul’s Cray, Orpington, Kent BR5 3QD Contact: Neil Lindsell Tel: 01689 301203 email@example.com www.countrychoice.co.uk PANTONE 1585 U
PANTONE NEUTRAL BLACK U
C 0% M 60% Y 65% K 0% WEB #FF854F
C 0% M 0% Y 0% K 85% WEB #4B4846
DEIGHTON MANUFACTURING (UK) LTD Gibson Street, Leeds Road, Bradford, West Yorkshire BD3 9TR Contact: Andy Hamilton Tel: 01274 668771 Fax: 01274 665214 firstname.lastname@example.org www.deightonmanufacturing.co.uk
DEW VALLEY FOODS Holycross Road, Thurles, County Tipperary, Ireland Contact: Christina Murphy Tel: 00353 504 46110 Fax: 00353 504 23405 email@example.com www.dewvalley.com
FLEXESERVE The Alan Nuttall Partnership Ltd Orchard House, Dodwells Road, Hinckley Leicestershire LE10 3BZ Contact: Warwick Wakefield Tel: 01455 638300 Email: firstname.lastname@example.org www.flexeserve.com
FOOD ATTRACTION LTD. Langham Court, 21 Langham Road, Leicester LE4 9WF Contact: Jake Karia Tel: 0116 2744066 email@example.com www.jakeandnayns.com
COVERIS FLEXIBLES UK LTD. 7 Howard Road, Eaton Socon, St Neots, Cambridgeshire PE19 8ET Contact: Sales Department Tel: 01480 476161 Fax: 01480 471989 firstname.lastname@example.org www.coveris.com
FRESHFAYRE A trading division of Fresh Direct Unit 10, Severn Way, Leeds LS10 1BY Contact: Telesales Tel: 0113 277 3001 email@example.com www.freshfayre.co.uk
DAWN FARMS UK Lodge Way, Lodge Farm Ind. Est, Northampton NN5 7US Contact: Hannah Foster Tel: 01604 583421 Fax: 01604 587392 firstname.lastname@example.org www.tmifoods.co.uk Accreditation body: BSA
FRESH-PAK CHILLED FOODS 1 Waterside Park, Valley Way, Wombwell, Barnsley S73 0BB Contact: Mike Roberts Tel: 01226 344850 Fax: 01226 344880 email@example.com www.fresh-pak.co.uk
56 November 2021 www.sandwich.org.uk
HARVEY & BROCKLESS 44-54 Stewarts Road London SW8 4DF FRIDAYS Chequer Tree Farm, Benenden Rd, Cranbrook, Kent TN17 3PN Contact: Bridget Friday Tel: 01580 710250 Fax: 01580 713512 firstname.lastname@example.org www.fridays.co.uk Accreditation body: BSA
Contact: Tina Alemao Tel: 0207 8196045 Fax: 0207 8196027 email@example.com
www.harveyandbrockless.co.uk Accreditation body: BSA
H SMITH FOOD GROUP PLC 24 Easter Industrial Park,
Ferry Lane South, Rainham, FSC Cheddar Business Park, Wedmore Road, Cheddar, Somerset BS27 3EB Contact: James Simpson Tel: 01934 745600 Fax: 01934 745631 firstname.lastname@example.org www.thefscgroup.com
Essex RM13 9BP Contact: Chris Smith Tel: 01708 878888 email@example.com www.hsmithplc.com INSURANCE PROTECTOR GROUP
B1 Custom House, The Waterfront, Level Street, Brierley Hill DY5 1XH Tel: 0800 488 0013 firstname.lastname@example.org www.insuranceprotector.co.uk
FUTURA FOODS UK LTD. The Priory, Long Street, Dursley, Gloucestershire GL11 4HR Contact: Jo Carter Tel: 01666 890500 Fax: 01666 890522 email@example.com www.futura-foods.com
40 Derringham Street, Hull HU3 1EW Contact: Commercial Team Phone: 01482 301146 firstname.lastname@example.org www.jacksonsbread.co.uk
GIERLINGER HOLDING GMBH Weingartenstraße 14, A-4100, Ottensheim, Austria Contact: Harry Prutton Tel: 07747 621586 email@example.com www.gierlinger-holding.com
GROTE COMPANY Newtech Square, Zone 2 Deeside Industrial Park CH5 2NT Contact: Paul Jones Tel: 01978 362243 Fax: 01978 362255 firstname.lastname@example.org www.grotecompany.com
JIFFY TRUCKS LTD
26 Jubilee Way, Shipley West Yorkshire BD18 1QG Tel: 01274 596000 Contact: John Briggs email@example.com www.jiffytrucks.co.uk
Unit 2 Ballyconnell Industrial Estate, Falcarragh, Co. Donegal F92 AF8N Tel: +353 (0)7491 62982 Contact: Mario Kelly firstname.lastname@example.org www.kelsius.com
BSA Suppliers Index LA CIMBALI UK LTD
280 Centennial Avenue Elstree, Borehamwood WD6 3ST Contact: Daniel Clarke Daniel.Clarke@cimbali.co.uk Tel: 07967 183494 Tel: 020 8238 7100
LEATHAMS LTD 227-255 Ilderton Road, London, SE15 1NS Contact: Des Hillier Tel: 0207 635 4000 Fax: 0207 635 4017 email@example.com www.leathams.co.uk MEZZE 12 Colston Yard, Bristol BS1 5BD Contact: Hugo Walker Tel:: 0117 379 0309 Email: firstname.lastname@example.org Web address: www.mezze.io MILLITEC FOOD SYSTEMS LTD. 20 Victoria Road, Draycott, Derbyshire DE72 3PS Contact: Richard Ledger Tel: 01332 320400 email@example.com www.millitec.com
MISSION FOODS EUROPE LTD Renown Avenue, Coventry Business Park, Coventry CV5 6UJ Contact: James Brown Tel: 07725 496799 Jbrown@missionfoods.com www.missionfoodservice.co.uk
MIZKAN EURO LTD. 2nd Floor Building 10, Chiswick Park, 566 Chiswick High Road, London W4 5XS Contact: Craig Dillon Tel: 0203 6752220 firstname.lastname@example.org www.mizkan.co.uk
MOY PARK LTD. 39 Seagoe Industrial Estate, Craigavon, County Armagh BT63 5QE Contact: Emma Hallam Tel: +44 (0) 28 3835 2233 Emma.Hallam@moypark.com www.moypark.com
NEW YORK BAKERY CO. 4 Heathrow Boulevard, Bath Road, West Drayton, Middlesex UB7 0DQ Contact: Angela Young Tel: 0208 283 0500 email@example.com www.newyorkbakery.co.uk
NSF FOODS LTD. Sutton Farm, Claverley, Shropshire WV5 7DD Contact: Steve Money Tel: 01902 925330 firstname.lastname@example.org www.nsffoods.com NUTRITICS 22c Town Centre Mall Main Street, Swords Co Dublin, Ireland Tel: 020 3769 5265 Email: email@example.com www.nutritics.com
PASTA FOODS Forest Way, Norwich NR5 0JH Contact: Stuart Mills Tel: 01493 416200 firstname.lastname@example.org www.pastafoods.com
PAUWELS UK 1st Floor, Axiom House, High Street, Feltham, Middlesex TW13 4AU Contact: Mark Cardon Tel: 0208 818 7617 Fax: 0203 187 0071 email@example.com www.pauwel-sauces.com
PIQUANT LTD Willenhall Lane, Bloxwich, Walsall, W.Midlands WS3 2XN Contact: Julie Smith Tel: 01922 711116 Fax: 01922 473240 firstname.lastname@example.org www.piquant.co.uk Accreditation body: BSA
PLANGLOW LTD The Quorum, Bond Street, Bristol BS1 3AE Contact: Rachael Sawtell Tel: 0117 317 8600 Fax: 0117 317 8639 email@example.com www.planglow.com PLATOPUS SYSTEMS LTD. One Pancras Square, London N1C 4AG Contact: Yousaf Shah Tel: 0207 7000044 firstname.lastname@example.org www.datatherapy.com
PROAMPAC-RAP Mansel Court, 2A Mansel Road,Wimbledon, London SW19 4AA Contact: Martin Beaver Tel: 0208 069 0700 email@example.com www.rapuk.com
REFLEX PACK PLUS Moat Way, Barwell Leicestershire LE9 8EY Contact: Melissa Aplin Tel: 01455 852400 firstname.lastname@example.org www.reflexlabels.co.uk
ROYAL GREENLAND LTD. Gateway House, Styal Road, Wythenshawe, Manchester M22 5WY Contact: Solenne Labarere Tel: 0161 4904246 email@example.com www.royalgreenland.co.uk
SEARA MEATS BV 2nd Floor, Building 1, Imperial Place, Maxwell Road, Borehamwood WD6 1JN Contact: Valeri Zhekov Tel: 0044 2035358857 firstname.lastname@example.org www.seara.com.br
SMITHFIELD FOODS LTD. Norfolk Tower, 48-52 Surrey Street, Norwich, Norfolk NR1 3PA Tel: 01603 252454 email@example.com www.smithfieldfoods.co.uk SNOWBIRD FOODS Wharf Road, Ponders End, Enfield, Middlesex EN3 4TD Contact: Helen Swan Tel: 0208 805 9222 Fax: 0208 804 9303 firstname.lastname@example.org www.snowbirdfoods.co.uk THE FINTASTIC FISH CO. (Part of Sea Value Europe BV) Melkrijder 16 (1st Floor), 3861 SG, Nijkerk, The Netherlands Contact: Gary Davies (UK) Neila Thaalbi-Azzabi (Netherlands) Tel: +31 (0)33 253 32 06 (Netherlands) 07536 173808 (UK) email@example.com www.fintasticfish.eu 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 firstname.lastname@example.org www.theingredientsfactory.com 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 email@example.com www.tri-star.co.uk
These suppliers are members of The British Sandwich Association and subject to its rules, codes of conduct and accreditation. While the Association cannot guarantee the products supplied by those listed, it does make every effort to ensure that the companies are reputable and offer quality products and services.
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 firstname.lastname@example.org www.zafronfoods.co.uk
LINKED ASSOCIATION LOCAL AUTHORITY CATERING ASSOCIATIONS LACA Administration Bourne House, Horsell Park, Woking, Surrey GU21 4LY Tel: 01483766777 Fax: 01483751991 email@example.com
THE BRITISH SANDWICH AND FOOD TO GO ASSOCIATION MANAGEMENT COMMITTEE The following are elected members of the British Sandwich and Food to Go Association Management Committee CHAIRMAN
Robert Potts, Greencore (Producer) THE COMMITTEE
Simon Parton Compass (Catering) Neil Wood, Woods (Independent Sandwich Bar) David Winter, Street Eats (Producer) Anthony Minto, Ginsters (Van Sales) Hannah Pearson, Subway (Sandwich Bar Chain) Peter Mayley, La Baguetterie (Independent Sandwich Bar) Amy James, Greggs (Baker) Marc Faulkner, Denton’s Deli (Caterer) Cathal McDonnell, Deli-Lites (Producer) Caroline Bartrop Freshfayre (Supplier) James Faulkner Leathams (Supplier) Dan Silverston Soho Sandwiches (Producer) SECRETARIAT Jim Winship, Director
Classifieds International Sandwich Manufacturers SIGMA BAKERIES PO Box 56567, 3308 Limassol, Cyprus Contact: Georgios Georgiou Tel: +357 25 878678 Fax: +357 25 346131 firstname.lastname@example.org www.sigmabakeries.com SUBWAY Chaston House, Mill Court,Hinton Way, Great Shelford, Cambridgeshire CB22 5LD Contact: Georg Buhrkohl Tel: 01223 550820 www.subway.co.uk
BAKERY INSERTS Sigma Bakeries Ltd BREAD Sigma Bakeries Ltd FRANCHISING Subway ORGANIC PRODUCTS Sigma Bakeries Ltd SANDWICHES
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TAMARIND FOODS SPRL Brixtonlaan 2c, Zaventem, Brussels 1930, Belgium Tel: +32 2 731 6977 Fax: +32 2 731 6978 email@example.com Contact: Frederic Teichmann
Tamarind Foods SANDWICH FILLINGS (prepared) Sigma Bakeries Ltd SPECIALITY BREADS Sigma Bakeries Ltd
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Royal Greenland UK, Gateway House, North Wing 2nd Floor, Styal Road, Wythenshawe Manchester, M22 5WY email@example.com www.royalgreenland.co.uk
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