Sandwich & Food to Go Magazine - 198 - March/April 2022

Sandwich food to go news www.sandwichandfoodtogonews.co.uk

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ISSUE 198 MARCH/APRIL 2022

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CONTENTS EDITOR CLARE BENFIELD t: 01291 636336 e: clare@jandmgroup.co.uk

NEWS Page 04. The trends to shape food to go recovery.

Page 05. Delivery growth shows no signs of waning.

Page 06. A way to count the calories.

Page 08. Costa Coffee now serving M&S Food.

Page 10. Benugo Bar & Kitchen arrives at Warwick Arts Centre.

THE BRITISH SANDWICH & FOOD TO GO ASSOCIATION Page 16. British Sandwich Week 2022.

Page 17. New members.

Page 18. The Sammies 2022.

PREVIEWS Page 12. UK Food & Drinks Shows 2022.

Page 14. IFE 2022.

ADVERTISING PAUL STEER t: 01291 636342 e: paul@jandmgroup.co.uk

SUBSCRIPTIONS t: 01291 636335 e: kevin@jandmgroup.co.uk

Page 46. The growth of the street food van – getting mobile.

Page 48. Beyond species analysis – detection testing.

REGULARS FEATURES Page 26. Still on the menu – meat prevails.

Page 30. The drive for sustainable packaging – public pressure and solutions.

Page 38. Automation to the fore – solutions in challenging times?

Page 49. New products.

Page 50. Listing index.

In association with The British Sandwich & Food To Go Association.

PHONE +44 (0) 1291 636338 FAX +44 (0) 1291 630402

ARTICLES Page 24. A barrier to growth and innovation? Novel foods legislation.

Page 42. Where from here? Peter Backman’s view.

WEB www.sandwich.org.uk EMAIL info@sandwich.org.uk Paper used in the production of this publication is sourced from sustainable managed forests.

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NEWS

The trends to shape food to go recovery As the food to go market continues through a period of innovation and evolution, IGD says that it had identified the five key trends that are driving its recovery in its latest trends report.

Nicola Knight, senior analyst from IGD – providers of insight and foresight - and author of Food-to-go Trends 2022, said: “Technology, delivery, format innovation and product development have all played a significant role in the sector’s recovery. With many of the new consumer behaviours, such as hybrid working, showing evidence of sticking, operators and retailers will now build on existing innovation to take a more planned and strategic approach to developing their businesses.

“We can expect to see a ‘test and learn’ approach as brands continue to navigate the new and evolving ways in which consumers buy food to go. Our latest report identifies the key trends that are shaping the innovation and moving the sector into recovery.”

The five trends predicted to shape food to go are as follows, say IGD. Consumer needs driving formats With hybrid working looking set to become a social norm, investment in suburban locations will increase and operators will continue to adapt their offers to meet new opportunities such as vending and micro-markets.

Formats are also being adapted to processes, such as delivery orders

being dispatched away from walk-in customers, delivery and takeaway-only formats, and the next generation of drive-thrus.

Price versus premium Price will be a key focus, driven by varying household budgets and frequency of spending. Whilst some consumers look for affordable everyday treats, others trade up to a more premium offer. Meal deals are increasingly popular at both the lower and higher end of the scale, giving consumers the reassurance of knowing what they are paying, regardless of their budget.

Digital at the heart Data is being used more intelligently, to develop new products and formats but also to automate processes, such as customer ordering via screens, to free

up staff to deliver more added value activities that enhance the customer experience. The ‘omnichannel’ approach is becoming increasingly prevalent, enabling customers to move seamlessly between in-store, takeaway and

delivery service for a consistent brand experience.

Innovation and evaluation The agile mindset will continue but innovation will be more incremental than disruptive as operators take time to review initiatives. The sector can expect to see more trialing of concepts and partnerships to assess viability and profitability before wider roll-out.

Operators in particular are likely to expand insight teams and increase research budgets to assess the results of new initiatives before deciding where to invest.

Healthy menus, healthy planet Health continues to be a growing priority, as does sustainability, which are being driven by both consumers and the government, particularly in the case of health in the retail sector with HFSS. Health and wellbeing are front of mind, which translates into all channels of the food and drink market.

Nicola Knight concluded: “2022 will be a year for reflection, innovation, concept development and new ways of doing business, as the market moves forward to adapt to the changing needs of the consumer. With household finances under increasing pressure, the market faces new uncertainty and challenges, so the adaptability and agility demonstrated during Covid will need to remain.”

Almost 135,000 retail jobs lost during pandemic Empty high streets and shopping centres that look like ghost towns are no good for anyone, says GMB Union (who represent tens of thousands of workers in the retail sector), with almost 135,000 traditional retail jobs being lost during the pandemic, their analysis of official figures suggests.

In 2019, there were an estimated 1.2 million sales and retail assistants, 4 I www.sandwichandfoodtogonews.co.uk

retail cashiers and check-out operators, but by 2021 that number had dropped to just under 1,075,000, the latest ONS figures show. The statistics emerged amid news of Wilkos closures across the UK. Andy Prendergast, GMB national secretary, said: “The Great British High Street is being allowed to wither and die. These are vital businesses that

drive our economy and help our communities thrive.

“GMB calls on councils and landlords to review commercial leases and offer lower rents – while our business rates system is archaic and no longer fit for purpose. Empty high streets and shopping centres that look like ghost towns are no good for anyone.”

NEWS

Delivery growth shows no sign of waning According to the recently published Lumina Intelligence UK Foodservice Delivery Market Report 2022, the UK foodservice delivery market is forecast to grow +5.3% in 2022, to a value of £13.3 billion, as demand for delivery shows no signs of waning following the removal of coronavirus restrictions.

The use of foodservice delivery has become habitual to consumers, the analysts observe, and, as a result, it is no longer an either/or scenario for operators, but a necessity in order to recover from the effects of the pandemic swiftly (for example, in December 2021, Deliveroo announced plans to open four new Editions dark kitchens across London, which will host contemporary fast food brands including Five Guys and Tortilla and branded restaurant operators including Pho and Rosa’s Thai).

The new report offers a definitive source of data and insight on the UK foodservice delivery market, covering the market and consumer trends set to drive growth over the coming years, analysing the size of the market by value, competitive landscape - split by aggregators and brands, consumer and future outlook.

In particular, the report identifies McDonalds (which has trialled a new concept to adapt higher volumes of delivery trading without compromising the dine-in experience) and Wagamama (looking to target hybrid workers with its new range of lunch boxes) as “delivery concepts to watch”.

Additionally, they identify home working as being an opportunity for lunch delivery, observing that foodservice delivery users ordering lunch are 27% more likely to be doing so ‘to spend time with my partner’, creating an opportunity to target couples working from home through lunchtime deals for two, they suggest.

Legislation including mandatory calorie labelling as well as healthier trends among consumers are enforcing the role of healthier eating across the market, the researchers report.

Delivery aggregators should work alongside both branded and independent partners to develop nutritional information and messaging across marketing and menus, they propose and suppliers can aid operators with the new calorie labelling legislation by ensuring products feature clear portion suggestion alongside calorie and nutritional break downs.

Greggs report strong team, brand and financial position for future growth In announcing their preliminary results for the 52 weeks ended 1 January 2022, Greggs say that they are well placed to execute an ambitious strategic plan.

Total sales were up 5.3% on 2019 level (comparison with 2019 sales considered more helpful as 2020 figures include the period of shop closure in Q2 2020) to £1,229.7 million (53 weeks ended 1 January 2022 (2020: 53 weeks ended 2 January 2021, 2019: 52 weeks ended 28 December 2019)) compared with 2020: £811.3 million and 2019: £1,167.9 million.

Like-for-like (LFL) sales in companymanaged shops (excluding franchises) with a calendar year’s trading history were 3.3% down on 2019 level and there was a pre-tax profit of £145.6 million (2020: £13.7 million loss, 2019: £108.3 million profit). There was a strong cash position supporting planned capital investment programme and a special dividend (40p per share), the company reported. Colleague profit-sharing was recommenced (£16.6 million to be shared with their people).

131 new shops had opened in 2021, with 28 closures meaning 103

net openings and 2,181 shops trading as at 1 January 2022. From 2022, they will be targeting 150 annual net new shop openings, with the potential for at least 3,000 shops in the UK over time. At the same time, 200 refurbishments are planned in 2022 to support growth in additional channels with plans to extend late opening to 500 shops in the year ahead, offering core menu plus hot food trials They had extended their delivery reach from 1,000 to 1,300 shops to complement evening availability and planned further recruitment of, and engagement with, Greggs App customers, supply chain investment having identified optimal locations for future investment in supply capacity to facilitate growth ambition. The majority of year one Greggs Pledge targets had been met (food waste reduction both in their shops and their manufacturing sites, and extention of the proportion of items on their shelves that are healthier choices).

In the first nine weeks of 2022, LFL sales in company-managed shops were up 3.7% compared to the 2020 level, and

for same period LFL sales in companymanaged shops were up 44.2% against the lockdown-affected period in 2021.

“Our results and achievements in 2021 show that we have emerged from the pandemic both stronger and better as a business. I would like to thank, once again, all of our teams across the country who rose so well to meet the challenges of the last two years,” said Roger Whiteside OBE, chief executive.

“We have started 2022 well, helped by the easing of restrictions. Cost pressures are currently more significant than our initial expectations and, as ever, we will work to mitigate the impact of this on customers, however given this dynamic we do not currently expect material profit progression in the year ahead.

“Despite these near-term pressures, we continue to believe that the opportunities for Greggs have never been more exciting. Our investment over recent years has left the business wellplaced to move quickly as the economy recovers and we drive our ambitious plans to become a larger, multi-channel business.” www.sandwich.org.uk I 5

NEWS

A way to count the calories Food labelling company, Planglow, have announced that they are offering food and drink businesses of all sizes a quick and easy way to calculate and add calorie information to labels and displays using its award-winning food labelling app LabelLogic Live.

In a bid to tackle growing obesity rates, on the 6 April 2022, it will become law in England and Northern Ireland for large food businesses operating in the out of home sector to include calorie information on food labels, ticketing, menus and other ‘points of choice’ for consumers including websites and apps.

To aid food and drink operators in producing compliant information, the company has added a calorie labelling tool to its LabelLogic Live which allows users to automatically calculate the calorie content of food and drink products and simply add to their labelling and ticketing.

Planglow’s technical director Richard Newman commented: “The new calorie labelling regulations are of course preceded by the winter covid

restrictions and the introduction of Natasha’s Law last October which, understandably, have left many food and drink providers on the back foot.

We have therefore developed a way to produce fully regulation-compliant labels and ticketing in a few simple clicks without costing businesses yet further setbacks.”

The calorie calculator is accessed via the company’s online labelling app, LabelLogic Live and works on any webconnected laptop, computer, mobile phone or tablet, users creating their food labels online and then printing using a standard desktop printer.

The Calorie Labelling Regulations apply to foods sold for immediate consumption including prepacked for direct sale (PPDS) items like grab and go sandwiches and salads. They affect out of home food businesses with 250+ employees and those that do not comply face fines of up to £2,500.

While some businesses may already state calorie content on menus or labelling, the regulations require clear calorific declarations at every ‘point of

choice’ for consumers. So, for example, in a single outlet this could extend to a menu board, on-table menus, product labels, display cabinets and an ordering app.

Smaller businesses are currently exempt, as are food and drink providers within Scotland and Wales although further legislation is anticipated in the next two years. Exceptions are made for some operators - such as schools - and certain food and drink offerings (for example off-menu choices as requested by the customer).

“While large businesses only are currently required to give calorific declarations, we feel SMEs will increasingly be encouraged to do so too over the coming 18-24 months.

With this in mind LabelLogic Live offers a low cost and simple route for producing calorie labelling for businesses of all sizes,” Richard Newman added.

New sandwich fillings launched Fresh Fayre, part of the Sysco Speciality Group, has launched Fresh Deli, a new brand dedicated to the development and supply of top quality, chilled sandwich fillings that will help keep caterers right on trend, feel the company.

Fresh Deli say that they will be focusing on continuous new product development, keeping the range right up to date and relevant, while at the same time maintaining a core of traditional favourites.

The brand is kicking off with a range that includes classic flavours, a selection of heatable sauce-based fillings, vegetarian options, fish, meat, and marinated meat fillings. In all, there are 49 new lines to choose from with more 6 I www.sandwichandfoodtogonews.co.uk

varieties planned to roll out at regular intervals, keeping the range interesting and in line with current fast-moving trends.

Traditional Fresh Deli Chicken Mayonnaise, Chicken Tikka and Sliced Coronation Chicken, for example, are complemented by heatable fillings such as Fresh Deli Sliced Firecracker Chilli, Hoi Sin Duck and Pulled Chilli Beef. The vegetarian fillings include Fresh Deli Italian Grilled Vegetables, Falafel Chick Pea in Roast Pepper Salsa, and BBQ Jackfruit. Mouthwatering marinated choices include Jamaican Jerk Chicken, Lemon Pepper Chicken and Lime & Coriander Chicken.

“Fresh Deli gives us the opportunity to support the ongoing development

and new product focus that our customers at Fresh Fayre know and love, as well as providing a great range of core products of consistently high quality,” said Fresh Fayre’s trade marketing manager, Caroline Bartrop.

“At the same time, the brand gives us the chance to work closely with customers on bespoke projects, taking advantage of the Fresh Deli resources and expertise, so it’s a winner all round.”

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NEWS

Costa Coffee now serving M&S Food Costa Coffee has revealed a tasty new range of breakfast, lunch, snacks and treats, courtesy of a unique food collaboration with M&S Food.

Launched on Thursday 3 March, the new menu complements Costa Coffee’s perfectly crafted coffee, drinks and food favourites and is described as “like your two best friends getting married” and is a UK first for both retailers. Costa Coffee Now Serving M&S Food, features 33 much loved M&S Food classics, ranging from porridge, sandwiches and salads, to iconic sweet treats such as Yumnuts™ and everyone’s favourite – Percy Pigs™.

Available across England, Scotland and Wales, from over 2,500 Costa Coffee stores and Click & Collect, the Costa Coffee Now Serving M&S Food menu builds on Costa Coffee’s own food offering and provides customers with an even greater range of quality, great value food across breakfast, lunch, and break-time occasions. The new menu sits alongside its famous Mocha Italia Signature blend, which when created over 50 years ago by the Costa brothers Sergio and Bruno Costa, took 112 attempts to perfect and is still a closely guarded secret.

Suitable for all dietary choices, it also features food from M&S Food’s Plant Kitchen, Taste Buds, Eat Well and Made Without brands.

For breakfast and snacks, the range includes M&S Bircher Muesli (Vegetarian), M&S Porridge with Berry Compote (Vegetarian) and M&S Crunchy Green Apple with Peanut Butter (Vegan). Hot and cold lunch options feature M&S BLT Sandwich, M&S Prawn Mayonnaise Sandwich and M&S Chicken, Tomato & Basil Pasta Salad. Sweet treats include M&S Billionaire’s Yumnut™ (Vegetarian) and M&S Percy Pigs™ (Vegetarian) and for kids, there is M&S Taste Buds Cheesy Pizza (Vegetarian), M&S Taste Buds Cheese Sandwich (Vegetarian) and M&S Taste Buds Ham Sandwich.

In addition to M&S Food, Costa Coffee is also adding its own range of 8 I www.sandwichandfoodtogonews.co.uk

delicious new food items to the menu, including its new Vegan Burrito Meal Box, made with a mix of rice, vegan meat-free chilli sauce, mixed beans and roasted red peppers, all enclosed in a soft tortilla wrap that is topped with fajita sauce, vegan cheeze and jalapenos. And for a limited time until 5 May, the British Bacon Mac & Cheese Bloomer Toastie, which combines Mac & Cheese and British Maple Cured Smoked Bacon in a cheese and parsley crumb topping on malted bloomer bread will be available.

The M&S Food collaboration is part of Costa Coffee’s ambition to become the first choice for customers buying food and coffee on the go. Significant investments are being made in food that is in addition to the M&S Food range, including product innovation in own range and refreshed store environments. This investment also coincides with the relaunch of the Costa Club customer loyalty programme last year, aimed at giving members even more rewards.

Adrian Cook, UK & Ireland chief operating officer of Costa Coffee, said: “The launch of the Costa Coffee Now Serving M&S Food menu is an exciting first step in our collaboration with M&S Food. As we look to continue crafting new coffee-experiences, we are building a new food offering that will provide an even greater range of quality and great value food for all customers –

making Costa Coffee the first choice for customers on-the-go.

“The collaboration launches with iconic M&S Food and we’ve exciting plans ahead, using our joint expertise to develop better food and drink experiences for customers to enjoy throughout the day, alongside their favourite Costa coffee.”

Stuart Machin, chief operating officer and M&S food managing director, added: “M&S Food is famous for great quality food on the go at fantastic value and even more customers will be able to enjoy our wide range of delicious sandwiches, salads and snacks in over 2,500 locations across the UK - not just on the high street but in neighbourhood locations and retail parks.

“Bringing together delicious, great quality M&S Food and the nation’s largest chain of coffee shops is great for customers as it extends our reach and supports our strategy of making M&S more relevant, more often for families.”

The M&S Food range will also be available as part of Costa Coffee’s ongoing partnership with the anti-food waste app, Too Good To Go, which allows people to buy and collect unsold food from going to waste. In 2018, Costa Coffee became the first large-scale UK coffee chain to partner with Too Good To Go and since then has seen almost 630,000 Magic Bags, as they are known, collected across stores.

NEWS

Benugo Bar & Kitchen arrives at Warwick Arts Centre Benugo Bar & Kitchen is opening this month at Coventry’s Warwick Arts Centre, the largest arts centre outside of London, the popular venue having recently undergone the largest transformation in its 48-year history.

Warwick Arts Centre has been at the forefront of cultural life in the region since 1974, hosting an ongoing programme of world-class dance, theatre, stand-up comedy, film, spoken word, festivals, visual art, and more.

Ben Warner, Benugo founder, said: “We can’t wait to open our new Benugo Bar & Kitchen and bring our impeccably sourced, delicious food, carbon neutral coffee, wide range of cold-pressed juices and local beers to a new audience.

“We’re delighted to be working in partnership with the prestigious Warwick Arts Centre and look forward to welcoming our new friends to this beautiful space.”

Warwick Arts Centre director, Doreen Forster, added: “We’re so looking forward to welcoming Benugo Bar & Kitchen into Warwick Arts Centre - it’s the perfect place to enjoy a meal before, or after, a performance, as well as being a destination in itself; perfect for meeting up with friends or family.

“With our amazing new cinemas, and superb reconfigured gallery spaces now open, the arrival of Benugo Bar & Kitchen completes our transformation.”

Situated in the building’s new foyer, the stunning Benugo Bar & Kitchen will open daily from 9am-11pm, serving carbon neutral coffee and pastries alongside Vegan Overnight Oats and French Toast. Freshly made pizzas will be served straight from the pizza oven, alongside Harissa & Chilli Pulled Lamb Shoulder, Cucumber Sambal and Tzatziki on Flat Bread, and Fregola, Rocket, Tomato Salad and Roasted Lemon. A selection of desserts will include Basque Cheesecake and Blood Orange Compote, with a special children’s menu available at weekends.

Benugo will also run the theatre bar, which will be well stocked with a wide range of classic drinks and specialities.

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Roadchef welcomes sale to Macquarie Asset Management Roadchef, a leading UK motorway service area (MSA) operator, has announced that it will be acquired by a fund managed by Macquarie Asset Management.

Roadchef has 30 locations across the UK motorway network serving over 52 million customers every year. As the only permitted commercial presence on motorways, MSAs provide essential services to motorists, including rest areas, toilets, food and beverage outlets, refuelling / recharging facilities and accommodation.

Macquarie has operated in the UK for more than 30 years, opening its London headquarters in 1989. Today, Macquarie is one of the largest investors in the UK, having invested and arranged more than £50 billion in the country’s essential infrastructure in recent years.

Macquarie Asset Management says that it intends to support Roadchef to develop and accelerate the rollout of fast-charging infrastructure for electric vehicles across its estate.

Macquarie Asset Management’s investment will also enable Roadchef to invest further in its sites, facilities, and partnerships with a number of the UK’s most popular brands such as McDonald’s, Costa Coffee and Leon.

Mark Fox, chief executive officer of Roadchef, said: “We 10 I www.sandwichandfoodtogonews.co.uk

thank Antin for their significant support over the past years, which enabled us to implement our growth strategy and strengthen our position as a leading UK MSA operator. We are delighted to continue our growth journey with Macquarie Asset Management, who recognise our potential and will continue to invest, grow and build Roadchef.”

Gordon Parsons, a senior managing director at Macquarie Asset Management, added: “As a key part of the UK’s motorway infrastructure, we believe Roadchef has a major role to play in facilitating the transition to net zero. Its extensive network of locations across the country make it well positioned to support the fast-charging infrastructure that is key to the adoption of electric and low carbon vehicles. We look forward to working closely with the management team to develop Roadchef’s energy transition strategy and its offering for motorists.”

Mark Crosbie, managing partner at Antin, said: “We are proud of the substantial development and strategic transformation Roadchef accomplished during Antin’s ownership. We are also grateful for the strong performance of Roadchef’s experienced management team and dedicated employees and are confident they will continue to be successful under their new owner.”

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NEWS

UK Food & Drink Shows expect record-breaking event in 2022 The trade show circuit has resumed at last, and this April (25– 27), organisers of the UK Food & Drink Shows, William Reed, say that they are anticipating an unparalleled event as big brands, industry heavyweights and food and drink professionals flock to the NEC, Birmingham to experience the industry’s most comprehensive exhibition.

Comprising National Convenience Show, Farm Shop & Deli Show, Food & Drink Expo and the Forecourt Show and with exhibitor floor space all but sold out, each individual show has been tailored to its sector’s unique challenges whilst offering visitors a wider snapshot of the industry’s overarching issues.

Expect to see big names such as Morrisons, Booker, Nisa, Hello Fresh, Innocent, Mondelez and Meatless Farm as well as those of smaller, specialist suppliers at the vanguard of innovation including Love Corn, Folkington’s and Cakehead.

Allied to this, visitors will benefit from the exclusive insight offered by expert panellists who are set to dissect and discuss the most pressing questions facing the industry across the three-day seminar programme.

With four different shows under the same roof and many brands exhibiting exclusively at the UK Food & Drinks Shows, the shows are unique in their ability to offer countless opportunities for insight, innovation and networking meaning valuable time spent out of the office can have even more of an impact for visitors whose interests go beyond any individual show.

Andrew Reed, managing director – wine & exhibitions, William Reed, said: “When the UK Food & Drink Shows open this spring, expect a show like never before. From established brands to exciting start-ups, it’s set to be a jampacked show floor showcasing the best

the industry has to offer.

“Virtual meetings may have been a blessing during the last two years, but nothing compares to the impact of conducting business in person. On the show floor this April, there’s no better opportunity to make the most of face-to-face meetings and forge new and revive existing relationships. I would urge anyone connected with our industry to register for their free badge to attend.”

With quality and excellence at its heart, the Farm Shop & Deli Show is also set to launch a new Product Awards Scheme. Adding value to regional food and drink producers, and showcasing excellence in the industry, these awards

will be celebrating the very best that the UK has to offer by showcasing quality products that are grown, reared or created exclusively in the UK. Across six categories (Meat, Condiments, Bakery, Beverages, Confectionery, and Preserves) an esteemed panel of judges will consider criteria such as sustainability, ethical brand stories and provenance before announcing the winners.

Andrew Reed added: “These awards will celebrate the incredible range of products on offer in the Farm Shop community. Covid-19 amplified the demand for locally-sourced, highquality products and in creating these awards. We hope to shine a spotlight on the fantastic producers we have in the UK and their unwavering dedication to excellence.

“In a recently completed survey, 94% of respondents considered attending Farm Shop & Deli Show as important to their business and so it’s fitting that following a tough period in our industry’s history we come together and launch these awards in recognition of this sector’s unparalleled expertise.”

12 I www.sandwichandfoodtogonews.co.uk

UK F

Informing, inspiring & connecting the industry 25 - 27 APRIL 2022 NEC BIRMINGHAM

The UK Food & Drink Shows unite the worlds of grocery, manufacturing, speciality retail, wholesale, foodservice, forecourt and fuel retail.

WHERE THE FOOD AND DRINK INDUSTRY MEETS Food & Drink Expo attracts buyers from grocery, wholesale and manufacturing through to foodservice and retail. For 2022, we’ll draw even more senior buyers and decision makers to Food & Drink Expo. foodanddrinkexpo.co.uk

WHERE THE SPECIALIST RETAIL SECTOR MEETS Farm Shop & Deli Show brings together hundreds of speciality suppliers to celebrate the best of British regional produce. An unrivalled opportunity for exhibitors to showcase their products. farmshopanddelishow.co.uk

WHERE THE CONVENIENCE RETAIL SECTOR MEETS National Convenience Show is the biggest event for the convenience-retailing sector, providing a single platform for the whole market to come together suppliers, wholesalers and retailers. nationalconvenienceshow.co.uk

WHERE THE FUEL & FORECOURT SECTOR MEETS The Forecourt Show is the UK’s biggest tradeonly event dedicated to the forecourt and fuel market. The show is packed with exciting ideas and concepts for both existing forecourt retailers and convenience retailers. forecourtshow.co.uk

Visit the show websites today to find out more.

By registering for one show will gain you free access to all four!

Brought to you by:

Organised by:

MTJ

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PREVIEW

Visit the

UK’S BIGGEST

trade event for food, drink and hospitality On 21-23 March 2022, IFE (International Food & Drink Event) will be joining forces with Hotel, Restaurant & Catering (HRC) and London Produce Show and new launch, IFE Manufacturing, to bring to life the UK’s largest gathering of food, drink and hospitality professionals.

COMBINED Over three days, visitors will have the chance to meet with over 1,500 innovative suppliers covering food and drink, catering equipment, design and décor, hospitality tech, food production and much more.

The combined event will give food and drink retailers and hospitality business owners the opportunity to meet face to face with potential suppliers, taste and test their products in person and find solutions to grow every aspect of their business.

IFE For over 40 years, IFE has been a go-to event for sourcing quality food and drink products, with the UK’s largest selection of British products and brands representing over 100 countries present at the show.

In addition to an unparalleled selection of suppliers, this year’s event promises a wealth of resources available to visitors to support their business growth and reach wider audiences.

The Advice-to-Go Zone will have representatives from organisations including City Harvest, BSI, the FDEA, Sugarwise, Green Seed Group, the 14 I www.sandwichandfoodtogonews.co.uk

Institute of Food Science & Technology and the Institute of Export & International Trade on call throughout the show to provide bespoke advice and guidance.

IFE organisers say they are also pleased to be hosting the Department for International Trade at the 2022 event. Visitors are invited to meet with representatives from DIT to hear how the department can advise on export opportunities and to learn about other services and resources available to professionals and businesses operating in food and drink.

INTERNATIONAL PRESENCE As always, IFE is set to welcome a wide range of international food and drink brands from all around the globe, including over 70 businesses attending the show as part of the Italian Trade Agency pavilion for 2022.

From quality pestos, pastas, wines, coffees and more from historic Italian businesses to innovators such as Oryza, a producer of organic gluten-free cereal cakes, and Fratelli Fratta - a company with a fresh take on superior quality extra virgin olive oil.

Sandra Sullivan, events manager at the Food & Drink Exporters Association, commented: “The Food & Drink Exporters Association team are buzzing

ht

In the spotlig

Celebrating its 30th anniversary, Mediterranean food supplier, Dina Foods, will be in the party mood as it showcases its range of authentic breads, savouries and confectionery at IFE. Some of its best-selling ranges will be on show including its traditional artisanal flatbreads, ranging from Pitta to its signature Paninette® wraps and Lavash bread.

Panasonic has announced it is to exhibit at HRC with its range of microwave ovens; its SCV2 Speed Convection Oven taking centre stage, and a grab and go offer likely to be the model to adopt to maintain the ‘bounce-back’ and maximise sales in the hospitality sector, feel the company.

to get back to IFE to connect with our export community and seek out brands that have yet to take their first steps into export. IFE is always such a strong showcase of UK food and drink. UK products that offer something unique and brands that are well established in the UK are always in demand by international buyers. Can’t wait to see what we can find at IFE!”

PREVIEW

To learn more about everything happening at IFE visit ife.co.uk, and for HRC head to hrc.co.uk IFE’s Future Food Stage will be playing host to a number of insightful discussions throughout the event, from industry disruptors such as speedy delivery service Gorillas discussing the changing needs of the 24/7 consumer and marketing consultant Karen Fewell examining the psychology of spending, to innovation in the world of vegan & plant-based foods with category leaders such as BOSH! and Crackd.

Vegan and plant-based is a particular focus of IFE 2022, with the launch of a new dedicated section in partnership with the Vegan Society and a range of panel discussions focussed on these products across IFE and IFE Manufacturing.

Veg Capital managing director, Matthew Glover, commented: “I’m delighted to hear that IFE has chosen to allocate a Vegan & Plant-based section at the next show. From a movement perspective, it’s important for vegan businesses to not be seen as niche products, but part of the mainstream. There’s a huge opportunity for retailers and food service providers to expand their plant-based offerings, and trade shows provide that opportunity for buyers to sample the latest innovations, and keep abreast of this new trend.”

For business owners and buyers eager to learn more about the work that the Vegan Society do, including the process of obtaining the Vegan Trademark, the authentic international vegan standard for product labelling,

the Certification Clinic will be running 9.30-11am on the Innovation Platform stage as part of IFE Manufacturing.

Organisations taking part in the Clinic include BSI, the Soil Association, Sugarwise, BRCGS, the Vegetarian Society, KLBD Worldwide Kosher Certification, RSPCA Assured, Salsa, B Lab and Halal Certification Europe, and all will be on hand to answer questions and discuss the steps needed to meet their certification requirements.

Event director Philippa Christer commented: “We’re privileged to be partnering with some fantastic organisations for IFE 2022 and to be able to provide bespoke, face to face and confidential advice to businesses looking to learn more about product certification and promotion.

“In an increasingly crowded and diverse marketplace, both consumers and retailers are eager to see these trusted markers on products and to understand more about the companies they are investing in.”

HRC HRC has become the must-attend event for the foodservice and hospitality sector to discover product innovation and hear from some of the leading figures in hotels, restaurants and professional catering.

This year’s show will be aiming to cover everything needed in a modern hospitality business across four show sections - professional kitchen, foodservice, design and décor and hospitality tech. Plus, this year HRC is joining forces with the Pub Show to welcome a number of additional alcohol brands and pub-focussed suppliers to the show for 2022.

As part of the Pub Show at HRC, On-Trade Consultancy will be hosting a number of guided ‘Pub crawls’ around the event, focusing on key trends and product categories in the sector.

The show will also see the return of the popular Tap Room feature, a networking space highlighting

breweries including Old Street Brewery, Siren Craft Brew and Anspach & Hobday.

Returning to HRC is historic chef event International Salon Culinaire, which is celebrating 120 years at the forefront of UK culinary competition at HRC 2022. To celebrate the anniversary, and in recognition of the events of the past two years, the competition is adding a number of new categories including the Restaurant Home Meal Kit Challenge, the Apprentice Challenge and Pub Chef of the Year.

HRC 2022 will also see over 50 presentations, panel discussions, live cooking demos and more take place across the three days of the show. The Vision Stage, designed by Harp Design, will welcome big-name brands in hospitality and foodservice including Pizza Pilgrims, Market Halls, Yummy Pubs, Grind, Honest Burger and Wonderland Restaurants as they discuss the latest topics and trends impacting on the sector. Plus, HRC chef ambassador Michael Roux Jr will be taking part in a keynote discussion on shifting kitchen cultures with an all-star panel of top chefs.

TECH Meanwhile, the Tech X stage will be covering topics including the smart use of data, digital transformation, and the effective integration of tech into pub, bars and hospitality businesses.

Dub Lee, culture systems architect at Honest Burger, commented: “Our customers and team members are now using technology in almost every aspect of their lives and have come to expect a level of convenience and tech savviness with the businesses they interact with. As the workforce gets younger, modern consumer-grade tech will be essential to engage our teams.

“Hospitality isn’t often seen as a tech-focused sector, it’s often seen as a badge of honour to be fearful of technology in our industry. I believe technology can free up operators to focus on the teams, and their customers instead of handling admin.” www.sandwich.org.uk I 15

Get ready for British Sandwich Week 2022!

Plans have been drawn up for a substantial publicity campaign for British Sandwich Week (22-28 May) this year, with the aim of promoting sandwiches as the first lunchtime choice and our industry as a great place to work.

CREATIVITY We will also be linking the campaign into the Queen’s Platinum Jubilee celebrations which take place just a few days later.

One of the key features of the campaign will be the creativity of the industry with a focus on the work that goes into creating the perfect sandwich by featuring some of the entries in this year’s Sandwich Designer of the Year Award.

We will also be highlighting the career opportunities the industry offers and taking a fun look at what sandwiches say about those who consume them through the eyes of a dating expert.

16 I www.sandwichandfoodtogonews.co.uk

A PLATINUM SANDWICH To mark the Queen’s Platinum Jubilee, we plan to ask the public to come up with a Platinum sandwich to mark the occasion, in the same way that Coronation Chicken marked the start of the Queen’s reign in 1953.

Perhaps we could see a version of the cucumber sandwich, said to be the Queen’s favourite, coming to the fore?

More important, we will also be supporting your businesses and any activities you may be undertaking during the week through a dedicated British Sandwich Week website and via social media – so do tell us about any plans you have. You can email

SAN H WE DW EK 22 IC BR

ITIS

H

MA nd-2 Y 2 8 th 02 2

them directly to our agency at bsw@pretzelgroup.co.uk Let us know about anything you are planning so that we can support your business.

More information can be found about the campaign, including details of some of the key activities being planned, on the Association website at www.sandwich.org.uk

NEW MEMBER

free-range and organic egg specialists In 1926 the farmers of Stonegate village got together to form one of the first egg co-operatives in the country; collecting their produce, packing them carefully and taking them to markets to sell. For over 90 years we’ve stayed true to the philosophy of working together. Today, Stonegate is a thriving, professional and innovative business, supplying exclusively high welfare free range and organic egg products to the leading names in UK retail, food service and hospitality, from our network of independent British farms.

The care and welfare of our laying hens are of the utmost importance to us. All our eggs are produced on UK farms, which adhere to the stringent British Lion Quality and RSPCA welfare standards. Our customers can enjoy peace of mind in the knowledge that our farming partners apply best practice in hen wellbeing at every stage of our hens’ lives.

Our business is evolving rapidly to adapt to the changing markets and new consumer food and lifestyle trends. In recent years we have made substantial investments in our state-of-the-art innovation centre to develop market leading liquid and cooked egg products, all of which are BRC, British Lion Quality, Soil Association and M&S approved; and to further develop an exciting range of brand new products.

CURRENT STONEGATE PRODUCT RANGE: Boiled Eggs (various packaging sizes available) • Hard boiled • Quail Poached Eggs (various packaging sizes available) Liquid egg • Clarence Court tetra packs (500ml) of whites, yolks and whole or Range Farm (1litre) • Bag in Box whole eggs (10kg) • Pallecons (500kg or 1,000kg) Egg mayonnaise • 1kg or 10kg Shell egg (various packaging sizes available) • Free Range, Organic and the full Clarence Court range British Lion Eggs Stonegate Farmers Ltd Lacock Green, Corsham Road, Lacock SN15 2LZ Tel: 01249 730700 Email: enq@stonegate.co.uk www.stonegate.co.uk

www.sandwich.org.uk I 17

AW THE SANDWICH & FOOD TO GO INDUSTR INDUSTRY AWARDS

The Sammies Awards Dinner will take place on 5 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.

To book your place at the awards visit www.thesammies.co.uk

THE WINNER TAKES IT ALL? “The judges will decide…” so sang ABBA on their seminal 1980 hit and so it is too with the Sammies 2022. With a final flurry of last-minute entries to corral, compare and contrast, the deadline for entering has passed and the focus has shifted to sifting and sorting, debating and deciding.

IT’S JUDGEMENT TIME One of the great things about the Sammies is that each award is judged by a panel of leading industry figures who carefully consider each entry on its merits.

Sometimes, simply choosing who makes the shortlist can create much discussion. It’s been that way this year, with the high standard of entries in many of the categories proving a challenge for the judges.

The shortlists are available on the Sammies website - www.thesammies.co.uk - and the shortlisted competitors will make presentations in support of their entries during a series of online sessions ahead of the final judging.

SPONSORED BY

SAMMIES AWARDS ONLINE JUDGING 8 MARCH

10:30 – Business Development Award 14:00 – Marketing Award

10 MARCH 10:30 – Environment & Sustainability Award

17 MARCH

10:30 – New Product (Packaging/Equipment) Award

29 MARCH

10:30 – New Sandwich Award 14:00 – New Product (Ingredient Award)

SUPPORTED BY

31 MARCH

10:30 – New Food to Go Award 14:00 – Healthy Eating Award

BRITISH SANDWICH

DESIGNER OF THE YEAR 2022 THE CURRENT PUN One of the fringe benefits of going through the entries for the Sandwich & Food to Go Designer Competition is that, in asking that each recipe be given a name, we are treated to a healthy dose of chuckle-worthy wordplay! Here, we look at some of our favourites ahead of this year’s semi-finals.

TOP 10 FUNNY (PUNNY?) RECIPE NAMES 1.

Hard Core Prawn

3.

Notorious P.I.G.

2.

4.

5.

6.

7.

8.

9.

10.

Sage Before Beauty The Porky Blinder O’Prawn Sesame

Shrimply the Best

Lebon Easy Peasy Chicken Thai Your Chicken Down

D’Nacho Average Toastie

You’re Bacon Miso Bananas

HALFWAY THERE We’ve reached the semi-final stage with regional competitions taking place across the country in early March and there have been some super-enticing entries across each of the categories.

There are more than ninety recipes still in the running and their creators will be preparing each one for a tasting panel of judges with only the best in each category heading to the grand final on 5 May 2022 at the Royal Lancaster, London ahead of the Sammies Awards Dinner.

You’ll find the full list of semi-finalists on the Sammies website.

www.thesammies.co.uk

Join us for the Grand Final The programme of events is taking shape ahead of the final of the Sandwich Designer of the Year Competition.

As a prelude to the final, Katherine Prowse, who is the senior insight manager and resident market analyst at Lumina Intelligence will share headline statistics from Lumina Intelligence’s “UK Food to Go Market Report 2022” as well as the most recent consumer updates, delving into where the market stands, the main opportunities for the future and what recovery will look like.

The final will follow, with recipes being prepared in four categories – each a competition in its own right – as the quest to claim the title of Sandwich & Food to Go Designer 2022 reaches its climax. With judging headed up by celebrity chef, Theo Randall, the event is a superb opportunity to network with leading industry figures.

Thursday, 5 May 2022 11:30 12:00 12:30 -

Drinks reception Market presentation Sandwich & Food to Go Designer of the Year Final at the Royal Lancaster, London, W2 2TY

To attend, simply register with Sandra Bennett by email sandra@sandwich.org.uk or by phone 01291 636348

www.thesammies.co.uk

BRITISH SANDWICH

DESIGNER OF THE YEAR 2022 SPONSORED BY

www.thesammies.co.uk

HELP US TO

HELP YOU

The British Sandwich and Food To Go Association aims to ensure the best market conditions for our industry.

From lobbying Government to organising British Sandwich Week, we aim to provide the best environment for you to trade in, plus a wide range of benefits.

This all comes with membership: Facing the Brexit staffing challenge – Our business needs good people. We are lobbying to ensure Brexit does not lead to the door shutting on the people we need to keep going.

Reducing Energy and Telecoms costs – Our specialist advisor will shop around to get you the very best deals – and it’s free!

Insurance with Free Membership – Our specialist insurers offer really keen prices for shop and business insurance – and independent retailers can get free membership if they use them.

KPMG Accounting offer – Members can take advantage of a three months free accounting offer from leading accountants KPMG. Training – Our discounted on-line hygiene training is focused and saves you money and time.

Assured Guidance – Members following our Assured Advice are protected from enforcement challenges.

Free Advice – From legal to technical advice, our members have free access to experts.

Buying ingredients or equipment from abroad? Our agreement with Cornhill offers exceptionally keen exchange rates.

Business rates and financial help – We have teamed up with a specialist business finance consultancy who provide members with advice on everything from business rates to raising finance.

Cutting Fuel bills – Members can enjoy savings of up to 5p per litre on diesel & petrol, and up to 10p per litre at motorway pumps, with a free no-obligation fuel card.

London hotel discounts – Save money when staying in London using the unique Association booking code with Grange Hotels.

HELP US TO

HELP YOU BY JOINING TODAY

Plus you get free password access to

our online magazine and guidance

Visit www.sandwich.org.uk

Or Call Sandra on

01291 636348

Lion’s mane.

OPINION

A barrier to growth and

innovation?

Is novel foods legislation holding back growth and innovation in the UK’s food to go market asks Richard Horwell, owner of Brand Relations.

STEALING A MARCH? The food to go market is by nature dynamic and innovative. In the UK, we want to be able to work with the current consumer trends including an interest in health. However, when it comes to using novel foods, it’s my view that we are being held back.

While this is happening here, other countries have quickly moved into pole position. For example, the USA and Canada are finding themselves at the vanguard of a revolution which has resulted in a booming appetite for food products containing novel foods with health benefits.

These can include anything from CBD oil, hemp, lion’s mane, turkey tails and monk fruit. And the reason we in the UK are sadly trailing behind in this field is due solely to, in my opinion, the outmoded approach of the Food Standards Agency (FSA) which currently regulates the use of novel foods in this country.

This, in turn, is holding back our ability to join the world’s market leaders in the food and beverage industry across the board. So let’s look at what this means for the industry and for sandwiches and other food to go products.

WHAT IS THE FSA? The Food Standards Agency is responsible for food safety and hygiene in the UK and works with local 24 I www.sandwichandfoodtogonews.co.uk

Chia seeds

authorities to enforce food safety and it ensures that standards are being met. And while there is no dispute that there needs to be safety measures in this industry, the agency is arguably stuck in the past in connection with this particular issue.

Hence, we are in the ridiculous position of being able to buy food supplements from sellers on the internet and consume them to our hearts content, but when it comes to putting the same ingredients in foods, they don’t meet the FSA regulations.

WHAT ARE NOVEL FOODS? This is food that hasn’t had a significant history of human consumption, or has been produced by a previously unknown method in the EU before May 15, 1997 when the first regulations for novel foods came into force.

We inherited the regulations from the EU with its limitations on what you can and can’t use in food and drink. It was meant to protect consumers from using ingredients in food and drink that could potentially cause harm if its safety is not proven.

Recent trends for hemp, CBD and cannabinoids, krill oil, chia seeds, nonifruit juice, baobab and various forms of dried mushroom such as lion’s mane and turkey tails have resulted in an insatiable demand for these perceived healthy plant-based foods. But they

are all currently awaiting the green light from the FSA which presently says these all have to be tested as safe and properly labelled, and cannot be legally sold until authorised.

This might make sense if millions of people in the UK weren’t already consuming these products freely in the form of supplements.

WHY DO WE WANT NOVEL FOODS ADDED TO OUR FOOD? Convenience is the obvious answer, but since Covid 19 there has been a surge in the demand for healthy food and plant-based products.

Post-pandemic consumers are prioritising wellness and looking more towards natural products, and businesses in the food to go sector quite rightly want to be able to satisfy this demand.

OPINION but if it is already tested (elsewhere or in different products, such as supplements) and it’s not making anyone sick, what’s the problem?

Consumers are now actively wanting, and seeking out, products with added health benefits. It’s simple supply and demand, but food and drink innovators are at risk of being stifled by our outdated regulations.

Getting authorisation to use a novel food requires gathering and submitting extensive evidence to the FSA which is an expensive and lengthy process. For example, in March 2021 only 210 applications from several thousand products were considered viable for further consideration.

Of course, we should be cautious about what does go into our food products. However, to take one example, Canada has approved more than 90 novel foods including canola, corn, cotton seed and flax. Our laws say everything new has to be tested,

ARE THERE ANY NOVEL FOODS CURRENTLY ON THE MARKET? Chia seeds, when first introduced, were only allowed to be sold as single ingredients but due to the increase in dietary intake in recent years and an extensive literature search by the European Food Standards Agency the product is now widely added to chocolate, fruit spreads, yoghurts and non-alcoholic beverages.

Cholesterol reducing spreads have also been approved with the addition of phytosterols and phytostanals and are gathering huge commercial success.

The appetite for CBD in food and drink is currently booming although consumers might be surprised to learn this hasn’t yet been approved by the FSA. Major retailers Boots and Holland & Barrrett reported an increase of 65 % in revenue in November 2021 from CBD products and they are set to pull in £690 million in 2021 – an increase of £314 million since 2019.

Many CBD companies have joined forces to push CBD on to the market which has given it the clout it has needed. But nothing’s certain for them yet and this hugely successful product which has already gone through rigorous testing in other parts of the world could still have the rug pulled from underneath it.

WHAT DOES IT COST TO LAUNCH A NOVEL FOOD? It’s astronomical and out of the reach of most small businesses. Think at least five or six figures for testing and research.

If you are lucky, you will only have certain limitations about how much of your chosen ingredient you can use, but you will still probably have to wait years to be able to sell your product.

The companies with money have a disproportionate advantage which

isn’t fair on our industry’s smaller entrepreneurs. We are now in a position where some products are on the market without approval because there has been financial weight behind them. Some producers are getting away with it, for now, whereas others can’t even enter the market. I would like to see a much more level playing field.

I feel that we now need more common sense to be employed when it comes to novel foods legislation and regulation. That way, innovators in the food to go sector can provide new and exciting products that their customers will love.

About the author Richard Horwell is the owner of Brand Relations (www.brandrelations.co.uk), a specialist food and drink marketing and branding company based in London. Over the last 13 years, the firm has been behind the launch and development of over 100 brands in the UK, Richard having also built up and sold companies of his own in the food and beverage sector.

He has over 30 years’ experience in marketing FMCG brands around the world, having lived and worked in the UK, USA, Australia and the Middle East.

www.sandwich.org.uk I 25

MEATS

Still on the menu

The start of a new year typically always sees a renewed interest in vegan and vegetarianism, but meat is still a core, and very popular, part of out of home, food to go menus in the UK that’s seeing an increasing focus on its provenance and sustainability.

IN DEMAND The legacy of the pandemic has greatly influenced consumer behaviour in many ways, it is widely acknowledged.

As a result, dining out preferences have shifted. However, for consumers mindful of reducing dwell time inside eating establishments, and as a perfect answer to irregular working hours, food to go options have remained a consistent choice for many.

And in particular, despite much media noise and hyperbole over the surge of veganism, meat products continue to make up the majority of menus. According to Finder’s How many vegetarians and vegans are in the UK, January 2022, the fact remains that “86% of the UK population are meat eaters, with 6% choosing a vegetarian diet, 5% opting for a pescatarian diet and just 3% following a vegan diet.”

“Meat, and especially sausages, are a very stable category and it’s evident that consumer desire for quality has been growing over the last few years,” reports Andrea Deutschmanek, brand and marketing director, The Sausage Man, a UK-based supplier of high quality German sausage and other speciality foods and drinks.

The company was established in 2005 and began selling directly to retail customers in early 2020.

Their foodservice customers include wholesalers, pubs, restaurants, caterers, beer gardens and hot dog stalls and their products have come to be served at all major events in the UK including Glastonbury, Winter Wonderland and Luna Cinema, as well as Christmas markets across the country (the German Embassy in London is also regular customer), and they exceeded sales of 10 million sausages per year in 26 I www.sandwichandfoodtogonews.co.uk

Vienna beef frankfurter.

2021 with revenue of £4.5m in 2018/19 and £5m in 2019/20 (they are also the exclusive distributer of Engel German Craft Beers and artisanal Mozer’s Spirits in the UK).

“Research from Devro (Devro plc’s Underlying Market Growth – Increasing Sausage Consumption 2022) has highlighted the rising demand for sausages throughout the pandemic, especially in home, with ‘one in three UK sausage consumers eating more than they used to’. Delivery and takeaway have provided a valuable boost to hospitality sectors during Covid 19, so never has it been more important for operators to adopt a multi-channel approach to extend their reach,” Andrea Deutschmanek continues.

“General meat consumption is not set to decline and is predicted to stay steady with minor growth – despite the vegan and vegetarian trends. We’re more likely to see consumer consciousness regarding a balanced diet, resulting in the rise of flexitarianism, as well as a desire to eat higher quality meat-based products.

“In hospitality, we’ve seen the

demand for the American hot dog treat grow. Many new hot dog brands have appeared across wide-ranging platforms from dine-in establishments to a variety of food trucks and mobile or even pop-up concepts.”

In fact, consumer demand for fast, fresh and premium on the go choices has created a wealth of NPD rich in quality and choice; interest in global foods and authentic, gourmet options is rife, the company feel.

Fresh produce specialist, Bidfresh, agree with this sentiment, saying that hospitality businesses will need to adapt to significant changes in consumer behaviour with their menus in 2022, their new research showing that expectations of dishes which deliver on concerns such as provenance, innovation, sustainability and health have been strengthened by the pandemic. For instance, more than half of consumers are now actively counting calories or sugar content when they eat out, and a similar number make decisions on where to eat out based whether the venue supports British producers.

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MEATS Industry specialists CGA were commissioned by the company to carry out a survey (Bespoke consumer survey, CGA, 1,502 UK consumers, October 2021) which builds on the recent launch of their A Fresh Approach campaign (www.bidfresh.co.uk/fresh-approach. html - this is being rolled out across the three core Bidfresh businesses to encourage operators to use the very best fresh, seasonal and responsibly sourced produce on post-lockdown menus). The three businesses - fish and seafood specialist Direct Seafoods, catering butcher Campbell Brothers, and fruit and vegetable supplier Oliver Kay Produce – between them supply thousands of hospitality and catering businesses nationwide.

Jane Aukim, marketing manager of Bidfresh, commented: “People had more time to think about food during lockdown. Many of them took up cooking from scratch and took more care over the quality and source of the ingredients.

“As hospitality re-opens, it’s clear that more consumers are paying the same attention to food when they eat out. Operators will have to demonstrate that consumers’ concerns are being factored in, and the A Fresh Approach programme has been developed to support that. For example, Direct Seafoods, recently named the Marine Stewardship Council’s Fresh Fish Food Service Supplier of the Year 2021, offers a diverse range of products that meet consumer expectations of sustainable fish and seafood.”

FLAVOURSOME “Whilst there is no doubt that plant based and vegan cuisine has rocketed in recent years, we are still very much a nation of meat eaters,” confirms Rachel Shoosmith, marketing manager at Creative Foods, manufacturers, importers and supplier of a vast range of both branded and bespoke products for the UK foodservice, wholesale, and retail sectors.

“According to Kantar, the meat and poultry category was up 8.1% in 2020, with chicken and turkey sales 16% up 28 I www.sandwichandfoodtogonews.co.uk

versus 2016. Datassential SNAP™ 2021 found that chicken is the most popular protein visible on 95.5% of menus and enjoyed by consumers throughout the day. Chicken is versatile, easy to prepare and considered one of the healthiest animal proteins.

“Mediterranean, Japanese, and Middle Eastern cuisines are also on the rise as they work across a variety of offerings and lend themselves to dishes that can be indulgent, full of flavour, or are perceived to be healthier.

Adding lemon and herb to chicken is the perfect example of how to bring Mediterranean flavours to the table.

For Japanese cuisine, yakitori skewers continue to be popular alongside flavours such as sticky yuzu honey whilst grilled items - such as lamb koftas - which are perceived to be healthier, remain favourites in Middle Eastern cuisine.

“At Creative Foods, for the food to go market, our chefs have recently come up with a chicken chaco recipe, where a Harvest Farms Buttermilk Chicken Breast Fillet is sliced to make a pocket, then cooked and filled with a zesty combination of fresh lettuce, Mexican vegetables, nacho cheese, relish, and salsa, and topped with crushed tortilla chips and sour cream.”

The company report that they have also launched a new range of breaded 100% chicken breast products under the Harvest Farms brand, including three new varieties of Harvest Farms breaded chicken goujons - golden, southern fried, and hot & spicy, and

new succulent, bite sized Pop In chicken pieces - all of which can be utilised as a starter, side, snack, or main course, and are ideal for sharing. These can be used for both plated and meals on the move and can be consistently portioned, served with chips and a choice of dips from mild to wild, or in a hot sandwich, burger, wrap or as a topper for salads and tacos, suggest Creative Foods.

“When it comes to cooking meat and poultry, it’s the processes which are hardest to replicate at home that are in greatest demand currently, in particular slow cooking and sous vide. Slow cooked searches are up 48% year-onyear on waitrose.com and sales of oxtail are up 258% year-on-year according to Waitrose (2021),” says Rachel Shoosmith.

“Demand for products that require little, or no, preparation continues to increase. And whether customers are looking for global cuisines, luxurious flavour profiles or traditional cuts, we have the ability to prepare and cook delicious, slow cooked, sous-vide meat products in our state-of-the-art manufacturing facility in Burton-uponTrent.

“Meat cooked sous vide, on the bone, provides richness as well as aesthetic appeal, and also presents a great opportunity to introduce flavour, heat, spice, or sweetness, via marinades, rubs and sauces. Consider a slowcooked half roast chicken with peri peri sauce, lamb shank in mint gravy or sweet and sticky pork ribs. Using chicken thighs for slow cooking is also becoming a more popular choice.”

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PACKAGING “These items are the first baby-steps in a long journey ahead. The public has removed any room for doubt that DEFRA may have had,” said Steve Hynd, City to Sea’s policy manager.

51,462 members of the public submitted their views into the consultation via 38 Degrees and City to Sea, with support for the ban peaking at 98.3% for polystyrene food containers.

94% of respondents also said there should be no exemptions.

87% of respondents also disagreed with government plans to continue allowing plastic plates that are classed as ‘packaging’ - for example, where they’re filled with food at the point of sale, such as from a food truck, and the vast majority said a ban should include all plastic plates.

Almost two thirds (64%) also say the ban should kick in sooner than the government’s April 2023 start date, with 35% agreeing with the proposed date.

Just 2% said it should be later.

Two thirds (67%) of respondents said they’d be ‘very willing’ to pay more for products and services that used packaging in a more sustainable way, with a further quarter (25%) ‘slightly willing’.

Importantly, 61% also said that biobased, compostable and biodegradable plastics should also be banned something that the campaigners have dubbed “critical” for tackling plastic pollution. The wide-scale use of material substitutes such as bioplastics should be regarded with caution, the claim being that bioplastics can be harmful to the environment and won’t shift people of companies away from a culture of throwaway packaging.

Steve Hynd added: “Whilst we welcome the banning of a few of the plastics that are most commonly found littered in our natural environment, we need to be clear; we’re a long way off from being ‘world leaders’ in tackling plastic pollution. These are the first baby-steps in a long journey ahead. The public has removed any room for doubt that DEFRA may have had, they need to crack on and ban these most polluting single-use plastics without any more 32 I www.sandwichandfoodtogonews.co.uk

delay or feet dragging. Once this has happened, we can seriously start to address the other sources of plastic pollution.

“To address the other sources of plastic pollution we need two big policy announcements. The first, and this has to happen as part of the Environment Act target setting process, is to see a legally binding target to reduce singleuse plastics as a whole by 50% by 2025.

The second is to turbocharge the refill and reuse revolution. We are calling on the government to set a target of 25% of all packaging to be reusable or refillable by 2025. We have the answers to the plastic pollution crisis, the public supports them, now all we need is the political will.”

Maja Darlington, campaigner at Greenpeace UK, said: “After years of talking about being a global leader in tackling plastic pollution, the government has managed to crack down on a grand total of four single-use plastic items and microplastics. The UK public has long been willing and ready to move on from polluting throwaway plastic. Is the government going to catch up and get on with reducing all single-use plastics by 50% by 2025?”

SUPPORT NEEDED As hospitality businesses move away from single-use plastics ahead of the proposed ban next year, UKHospitality says that it is looking to the government for support. The trade body is backing the planned April 2023 ban on singleuse plastics, but says that it wants to see government support as the sector moves to alternative, sustainable materials for items such as forks, plates and bowls.

UKHospitality’s call came as it too responded to the Department for Environment, Food and Rural Affairs’ (DEFRA) consultation document on

proposals to ban “some commonly littered single-use plastic items.”

“We’re keen to take a strong stance in supporting any plan to reduce plastic. Indeed, many hospitality sector businesses have already moved away from single-use plastics or are putting in place plans to do so. This is an industry that’s leading the way on this important issue, and which remains committed in continuing to prioritise sustainable practices,” said UKHospitality chief executive, Kate Nicholls.

“But all hospitality businesses will need government support if they’re to make the transition to non-plastic items successfully and in time for April 2023 – just over a year away – and recognise the scale of operations required to make the shift.”

UKHospitality have proposed that the government should be prepared, where necessary, to provide financial support to businesses sourcing and buying alternatives plastic to avoid them suffering “unintended consequences”. And it has suggested that to avoid confusion among customers, operational problems and added costs, there should be exemptions for all plastic bowls, plates and trays used as eat in and take out packaging.

Without these exemptions, UKHospitality said that it feels businesses offering both eat in and take out services would be unfairly affected, saying it would be “…incredibly difficult for [them] to offer every item on the menu as take out, with the plastic packaging available; but also eat in, on a reusable plate.”

Thus, UKHospitality has said that it would now welcome further discussion on the consultation process.

SOLUTIONS Tackling some of the many challenges are products such as the award-winning Stagione® from Colpac, who claim that their product has attributes to answer many of the current requirements, and more.

The company point out that they start their product development

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PACKAGING considering sustainability, from raw materials source to end of life recycling (Stagione, like many of the firm’s products, being manufactured from FSC certified paperboard).

Exporting sustainable packaging ranges like Stagione, however, is complex, they report, as they need to consider a wide range of different regulations and facilities for packaging recycling.

Part of Colpac’s Stagione range.

“In the UK, we work with OPRL guidelines for domestic ranges.

Stagione has high barrier properties achieved through a PP coating, and part of its wide appeal is that the percentage of plastic in each base product is just above 5%, making it recyclable under even to the most stringent of standards.

The lids are also recyclable, and the rPET lid contains almost 100% recycled materials,” says Kate Berry, Colpac’s head of marketing & product.

Indicating how demand for such products is now on the rise, during the last year this particular range has been extended from three to seven sizes, the company report, with the most recent addition being the 1250ml Stagione with a square footprint and PP lid. This new pack is now the largest size within their range which offers leakproof food packaging solutions for foodservice operators, retailers and the take-away/ delivery food markets – whether that be smaller snack packs and individual protein pots, or for main meals.

Stagione 1250ml has the versatility to work across multiple areas of the supply chain and the pack is suitable for the freezer, as well as being able to meet the complex needs of hot hold cabinets and microwaves, Colpac point out.

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and the PP lid gives a secure closure whilst providing ventilation to let out condensation but maintain heat.

Ideal for kitchen filling or production line operations, Colpac say that the 1250ml pack can be heat sealed and/ or lidded for security, hygiene, and preservation. Delivered nested and with a rigid construction, the pack provides efficiency of storage as well as excellent stacking and space density for on shelf merchandising.

“Demand for food packaging solutions to meet the growth and complexity required in the food to go and the delivered food sectors has grown exponentially,” confirms Kate Berry.

“We have been well placed to support this growth, and with seven packs now within the Stagione range from 150ml to 1250ml, we have broadened our market offering and are able to meet an even greater level of demand and filling variations.

“Every part of the supply chain has been considered in the specification of the entire Stagione range. As a result, it is a highly sought-after product, meeting the needs across a wide range of sectors. Undertaking continual reviews of product ranges, we expect that there will be further development and additions to the Stagione range in the coming months.”

Brakes and dairy supplier, Yew Tree Dairy, have announced a new initiative that will see the major UK foodservice supplier become the first wholesaler in the country to sell milk in plant-based packaging.

The new Tetra Rex® plant-based carton is claimed to be the world’s first fully renewable and recyclable beverage carton. It is made from sustainably sourced paperboard and plant-based plastics derived from sugarcane, accredited to Bonsucro certification for sustainably sourced sugarcane. Both plants absorb carbon as they grow, removing it from the atmosphere. Once the sugarcane is harvested, it is crushed and the juice turned into ethanol, which is made into a polymer.

The new packaging is recyclable within the UK. The paper fibres are turned into new paper products and the plant-based plastics are recycled into products such as reusable crates.

Stuart Smith, merchandising director at Brakes, commented: “We’re committed to supporting our customers to become more sustainable, through the way that we operate and the products that we supply. We were the first wholesaler to remove black plastics and are delighted that we are now the first wholesaler to introduce fully renewable milk packaging. It demonstrates Brakes’ CSR commitment to sourcing products responsibly, respecting the planet and caring for people and aligns with parent-company Sysco, which has publicly-stated commitments to reduce the waste generated through its direct operations globally.”

Carl Woodcock of family-run Yew Tree Dairies added: “We have a very long-standing and exclusive relationship with Brakes in foodservice, where we’ve worked side-by-side for many years. We’re therefore particularly pleased to be launching this new innovation with them. Sustainability and transparency are two things which are at the core of our business and the new pack is testament to our commitment in this area.”

Dragan Rajkovic, sustainability sirector at Tetra Pak said: “With the microscope firmly on packaging materials, we’ve been delighted to work with Brakes and Yew Tree Dairy to introduce the Tetra Rex packaging for milk. We have looked at each part of the supply chain to ensure that we have created packaging, which is not only fully renewable, but also stands up to the rigours of the supply chain.”

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ROBOTICS AND AUTOMATION

to the fore Bob Grote

AUTOMATED SOLUTIONS At the close of 2021, and in looking ahead to 2022, CEO of food slicing and assembly equipment company, Grote Company - Bob Grote - identified supply chain struggles, inflation, labour shortages and associated production issues, automation and shifts in consumer behaviour as being the five main forces now at play, and which need keeping an eye on.

“As manufacturers struggle to find labour, automation is coming to the forefront as a solution to help address this challenge,” says Bob Grote.

“The lack of available labour is going to push automation as a solution.

Processors need to follow the dollar, and if automation can enable more output, it should be a priority.

“Of course, there’s been talk of more automation for years – Europe is ahead of the U.S. here – but the perfect storm formed by the labour shortage, inflation and supply chain issues is bringing this to the top of the list for many in the food processing industry.

“Investing in food contact robotics has come of age. While the market recognised the opportunity years ago, the food processing industry wasn’t ready. The past 18 months helped prepare more processors for this change. Now that they can’t find the people to stock their line, automation can be one solution to help.

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As a result, processors may find the need to buy automation solutions sooner than they’d planned.

“Processors are among the last in the food industry to embrace automation.

On both ends, the technology has been adopted. Farmers, for example, have been using it for years. The use of automation satellites enables them to farm 50 times the acreage with fewer labourers. Of course, on the other end, delivery services are leveraging it as much as possible.

It’s in the middle – the processors – who have yet to adopt these solutions. My prediction is we’ll see that change.

“Keep in mind, automation doesn’t result in layoffs, as it won’t be replacing anyone. It will simply be there to help fill in the gaps where human labour isn’t available. Using robotics can also mean more sanitary conditions.

“Then there are the jobs people don’t want to do. For example, standing on a sandwich manufacturing line means working in a cold, damp environment.

Demand isn’t going away, but workers aren’t as keen to sign up for these jobs any longer. Automation can be the answer.

There’s no risk of Covid, and none of the other issues processors face with a human workforce.”

MINIMISING SUPPLY CHAIN DISRUPTION In minimising supply chain disruption, Domino Printing Sciences – a developer and manufacturer of coding, marking, and printing technologies - feel that automation can help manage worker shortages and variation in demand.

“The Covid 19 pandemic has been hugely disruptive to global business operations over the last 18 months.

The lockdowns of 2020 forced many organisations to abandon traditional processes and embrace new technologies in order to remain operational. Fast forward to today and labour shortages,

Presented with an increasing number of predictable and unpredictable, but combining, set of challenges, the food processing and manufacturing sector should now be embracing automation all the more, argue the sector’s innovators.

rising transport costs, and ongoing travel restrictions have caused serious disruptions to global supply chains,” says Andy Barrett of Domino Printing Sciences.

“The good news for manufacturers, is that many of the same technologies which lent a hand during the early stages of Covid 19 can also help to mitigate the risk of supply chain disruption. In addition, these technologies are now more costeffective and accessible than ever before allowing more industries to unlock greater operational efficiency, embrace fluctuations in production demand, and mitigate supply chain risks.”

Andy Barrett

DISRUPTED SUPPLY CHAINS AND DEMAND Today’s news headlines are dominated by supply chain disruption. There are widespread worker shortages across the supply chain in everything from agricultural roles to production environments, and transport and logistics.

“Worker shortages are in part due to continued self-isolation and sickness, as well as reduced capability to travel across borders leading to demand for local worker reskilling,” explains Andy Barrett.

“In addition, many industries have experienced higher staff turnover rates over the last 18 months, as the disruption caused by the pandemic has

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The Grote Robotic Sandwich Assembly Line Increases Output and Accuracy Grote’s robotic solutions for the sandwich industry increase production and improve accuracy by automating high-volume, low-value tasks. The company is bringing the technology to North America this spring after successfully deploying it in the U.K. The application involves a lidding solution. The technology uses a robot to place a piece of bread (the “lid“) onto the filled sandwich. It can also “flip“ the lid if it contains wet ingredients and turn the sandwich ready for cutting. This technology does the work of two line workers, who can be redeployed to focus on other tasks.

The machine’s hygienic design was developed for high-care food environments. The solution integrates and interfaces with existing equipment and comes in a standalone version or a version designed to affix to Grote’s sandwich cutter line.

Solutions accommodate square sandwiches, subs or wraps. Designed to flexibly handle a variety of actions and sandwich assembly applications, formats and SKUs, the technology can automate: • Alignment • De-lidding and lidding • Pick and place in packaging (skilleting) • Stacking Each robot performs up to 60 actions per minute. Both single and twin-lane solutions are available.

The robotic solutions feature 3D vision systems which allow them to view the entire form and shape of targets to improve accuracy. A single HMI touch screen controls the entire system. All components are food grade with sanitary design and rated for quick and thorough washdowns.

The end of arm tooling (EOAT), also known as end effectors, can be custom configured for each application to ensure accurate and consistent performance. In addition, end effectors can be easily removed for sanitation and changed out to accommodate multiple sandwich formats and SKUs.

With 50 years of experience in the food production industry, Grote partners with proven industrial robot manufacturers to integrate hygienic, high-performing four and six-axis robots into its high-care lines.

By incorporating robotic solutions into production lines, food production companies can: • Increase food safety: Robotic solutions eliminate touchpoints. The more the food is handled, the higher the risk of food safety issues.

• Improve plant safety: Employing technology allows machine operators to maintain more distance on the production floor. This became a more significant issue with the pandemic, as having too many workers in close proximity could lead to unsafe conditions. In addition, custom-configured end effectors are easy to remove and wash down.

• Improve quality and yield: Robotic solutions perform with high accuracy and consistency, making them ideal for high-volume, repetitive tasks.

• Redistribute labor for maximum value: With robotic solutions that save on handling sandwiches before and after the cutting, labor can be redeployed. By doing the work of several operators per shift, the technology allows workers to focus on higher-value tasks.

• Increase hygiene: All components are designed to the same hygienic standards as food processing equipment, making them well-suited for quick and thorough washdowns.

To advertise please call Paul Steer on 01291 636342 I 39

ROBOTICS AND AUTOMATION led to workers rethinking career choices – leaving gaps in employment, as well as knowledge and experience.

“Prior to the pandemic, US statistics revealed that 38% of manufacturers had trouble finding candidates with the right skills; a number that today sits at 54%, according to the Workforce Institute at UKG. In addition, global labour productivity growth is at a 20-year low of less than -2% – negative growth for the first time since the global recession of 2008.

Industry 4.0 Industry 4.0, which refers to the fourth industrial revolution, is the cyber-physical transformation of manufacturing. The name is inspired by Germany’s Industrie 4.0, a government initiative to promote connected manufacturing and a digital convergence between industry, businesses and other processes (source: www.techtarget.com).

“We also are facing a global shortage of shipping containers, inflated shipping and energy costs, and significant fluctuations in demand across industries – all of which combine to drive demand for local products and increase pressure on local supply chains.”

In March last year, for example, during the height of the pandemic, King Arthur – American’s oldest flour company – sold approximately 6.1 million bags of all-purpose flour – a 268% increase from the previous year, the company report.

Fast forward to today, and while flour demand seems to have stabilised, supply and demand variabilities are causing issues in many other sectors.

In the UK, high demand for carbon dioxide is putting pressure on food and beverage supply lines, there is ongoing disruption in industrial sectors with extruded plastic goods facing delays, and shortages of aggregates, cement, and plaster. Equally, on a global level, there is increased demand for microchips (for automotive, home appliances, consoles, and mobile phones), furniture, and high-end luxury goods.

In many industries, fluctuations in demand, including seasonal demand (for

example, toy production in the ramp up to Christmas, and ice cream production for summer months), have traditionally been addressed using short-term, largely unskilled workers to dynamically increase and decrease production. But today, these workers are not necessarily available. So, what is the solution?

EMBRACING AUTOMATION “The last 18 months have demonstrated the real value of Industry 4.0 with businesses embracing automation to help mitigate disruption caused by Covid 19, and other unprecedented challenges including the blockage in the Suez Canal, and an ever-shifting geo-political climate. Indeed, governments around the world are increasingly recognising that investment in manufacturing infrastructure, including smart systems and automation, is imperative in order to drive innovation, promote growth, improve GDP, and to navigate the many and varied disruptions to supply chains,” Andy Barrett continues.

“When it comes to managing the most recent supply chain disruptions, these same solutions can also lend a hand in helping manufacturers flex production up and down, while reducing the reliance on short-term labour. By utilising Industry 4.0 processes, and automating systems to work with limited operator intervention, manufacturers can take care of routine, manual tasks and reduce the number of workers needed on the plant floor.

“Printers, for instance, can be networked together to streamline product changeovers and allow for more production runs in a single shift, increasing productivity and allowing for greater adaptability to varying demand, while new vision inspection systems can ensure all product codes are correct, without relying on manual – and error-prone checks. Integrating plant machinery and utilising the cloud can also provide options for remote visibility and operation allowing managers to work away from the line and yet stay on top of all production activity.

“Finally, social distancing’s continued impact on the ability for workers to interact on the production floor means that connectivity can be a powerful tool

for manufacturers to keep production moving, ensure the continued safety of their staff, and minimise the amount of time existing staff need to spend training temporary workers.”

CONTINUOUS IMPROVEMENT Talk of automated solutions, and Industry 4.0 inevitably brings about questions of worker replacement, Domino Printing Sciences acknowledge, but if we look beyond the current crisis, they argue, these systems have a very real role to play in the day to day running of factories, alongside production staff.

“In the current climate, automated systems will help manufacturers cope with volatile demand and worker shortages. At times when demand is ‘normal’, factory workers will have more time to invest in adding value in other areas of the business. This could be in looking for systems and processes which can be improved or upskilling in certain areas of work,” adds Andy Barrett.

“In this way, embracing automation can allow companies to embrace a culture of continuous improvement – the Kaizen philosophy.

“Using the data now available through connected, cloud-based systems also allows for the easy identification of areas where bottlenecks arise. Introducing automated solutions to identify these issues can help to streamline processes, very quickly unlocking additional benefits from automation. The key is to start small – implement these processes on a microlevel and the improvements will help to justify introducing additional automation farther down the line.

“In conclusion, in the run-up to the Covid 19 pandemic, the idea of Industry 4.0 was gaining traction as a system of ideas and processes which manufacturers could utilise to remain competitive and make the most out of their manufacturing operations. With coding automation, automated code inspection and better visibility of data, manufacturers can overcome issues of worker shortage and volatile demand associated with the pandemic, and can also place themselves in good stead to handle current and future supply chain disruptions.”

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3/3/2022 8:41:46 AM

OPINION

Where from here?

In the wake of the response to the Covid pandemic, and what’s now happening in the market as a whole, foodservice sector analyst and consultant, Peter Backman (pictured) – who comes into regular contact with sector operators, suppliers, investors, analysts and the press at home and abroad – raised some questions and potential answers in sharing his views with BSA members via a webinar held at the end of January.

THE WHY An important element to understanding where things were going was to understand the ‘why’, Peter Backman emphasised, the hope being that it would make things much easier.

Working internationally over many years as he had, he had also come to learn that what happens in the UK is often not very dissimilar to what’s happening in other countries. In detail, there were certainly differences, but when it came to the overarching picture, there is often a lot of commonality too.

Covid had clearly made some huge changes, he acknowledged; the questions being how much, and what has been permanently changed, and how much are we going to go back to where we were (or fairly close to it)? What’s going to be driving future growth and change, and what does that mean for companies in the various foodservice markets?

FOODSERVICE ON THE EDGE OF COVID Peter Backman also posed the question what was foodservice like a couple of years ago? Having been through such a disruptive process in recent times, this is an important consideration, he felt.

Between 2018 and 2019, he reported, there were signs that the whole eating out food market had stopped and changed at that particular moment in time, in turn meaning that in 2019 the market was not growing very much, having been going through a period of rapid growth prior to that point and at least since the great recession of 2009 to 2011.

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Come 2019, this growth was really slowing down, said Peter Backman. In running a ‘tracker tracker’ – a device which looked at a range of data and information from numerous sources about the market in a single tracker – it had revealed to him not so much a market that was stable but one that was slowing down, and even declining (particularly when it came to pubs, restaurants, QSR – the ‘destination eating market’). Thus, the world had been ‘slowing down’ anyway, acknowledged Peter Backman, then Covid hit, and a recession was entered into.

In referencing recessions of the past by way of informative insight to change, Peter Backman referenced the growth periods, followed by the lack of growth periods, characterised by ‘saw tooth’ periods of growth that had taken place over time but always in an overall up and up direction – slowing a little in the great recession of 2009/11, but still continuing upwards afterwards up until 2020, just as you might expect (although the market growth then dipped, and in a few instances dipped below zero in terms of change, he reported).

WHAT HAPPENS IN RECESSIONS The 1981 recession was a cyclical recession, he felt, ‘a bound to happen’, and it happened.

It was a time when franchising started to grow as a way of expanding the market, he reflected, and a time when fast food really took off (KFC, McDonalds and the pizza chains).

The early 1990s saw another cyclical recession; the beer orders affected the beer

market in that no brewer could own more than 1000 pubs, he recalled. With many brewers owning far more than that at the time, they sold off their pubs (these outlets expected to become much more than outlets for brewery beer, and giving rise to the pub food sector). This change had already begun, but received a huge impetus in the 1990s, he proposed.

By the early 2000s, the dot com bubble was bursting; a consumer confidence crisis, and not a notable drop for the foodservice sector, but it gave rise to the break-up of the portfolio model, Peter Backman claimed, which was how pubs had been growing through the nineties. People who owned pubs also owned restaurants and often owned leisure sites too (David Lloyd owned

by Whitbread, for example). From 2000, large chains started to grow as private equity got into the market.

Then followed the banking crisis of 2009/10/11, becoming a time when private equity really took off, and funding the casual dining growth in particular. Each recession had its own nature, but gives rise to a different style and leading type of operation, Peter Backman pointed out. So the question now is what is the recession of 2020 going to give rise to? It is possible to get some clues, if not necessarily the full picture and answer.

Immediately, however, with Brexit out of the way, there was a need for companies to get their momentum back, rebuild their balance sheets and do things that are going to set them on a firm footing for the next ten years until the next recession comes, he

OPINION suggested (one thing being fairly certain from the growth figures that there tended to be a recession every ten years).

Looking at the evolution of the market in the fairly short-term, 2019 saw growth dips coming when expected and a boost at Christmas, for instance. Then come 2020, came the major dip in growth that had been seen in so many different markets.

By 2021, things had started happening. For the first two or three months, the foodservice market was basically in lockdown, but doing delivery which was keeping it going. Hospitals, healthcare and alike was operating at fairly normal levels, education was in operation, but most sectors were closed down.

Then, from April into the summer, the various restrictions were being removed and by August the market was looking quite good, Peter Backman stated. Britons were staycationing and things were going along quite happily. September and October levelled off (October getting to within touching distance of performance levels of 2019, inflation having helped that somewhat).

Then, in December, the market turned down again because of Omicron and an associated huge amount of mask wearing, social distancing and difficulty in eating out. But what was notable, observed Peter Backman - although it did decline quite dramatically in December – was that it was nowhere near the situation in the early part of the year, tending to indicate that if that’s the worst that Covid can now throw at us, we should be concerned, but not hugely worried like we were, he felt. He wasn’t suggesting that Covid would not get worse, or that there would be another variant to take us back to the Delta days – who knows? – but the market had shown a remarkable resilience, he added.

Looking into 2022, Peter Backman went on to say that he felt we would be potentially be getting back to within shouting distance of 2019.

THE LAST YEAR There had been huge uncertainty, Peter Backman acknowledged. Some sectors had been back to normal, whereas others are still effectively closed, although not totally (such as leisure and a lot of the hotel sector), with delivery having been a very notable feature of the whole Covid period.

It was still growing, but that growth rate shown in 2020 was definitely slowing down, reported Peter Backman, indicating that a lot of people given the choice of eating out or having a delivery, are going to eat out if they can. Investment was also starting to emerge

in the restaurant and food to go sector, he reported, with franchised businesses growing rapidly in 2021.

On the other hand, workplace patterns have changed because people have not been going to work in the numbers they were in 2019. The pivot to retail that was seen in the early part of Covid has swung back although retail is still above where it was in 2019, said Peter Backman, but it was slowing down and losing a lot of the gains it had made in capturing business from foodservice.

There was a re-alignmnent in terms of property costs, which might seem arcane to many, but for many, many operators in the restaurant, pub and QSR sectors, the costs had got out of kilter in the twenty-teens and there is still a lot of pressure to try and bring them back to something more affordable for operators.

Working from home became normal, although that’s not to say it’s at levels we’ll see in the future, said Peter Backman. City centres, particularly London, have been emptied, leading to empty properties, but technology has been growing. A whole host of things had therefore been happening – some good for foodservice, but some of which had been pressures.

The sector had been through a wrenching 12 months, customers are indebted, although they have probably built up some savings too, but that’s not everybody, and right now there is a cost of living squeeze turning a positive bank balance into something less positive.

Operators had definitely become indebted through the period, he added, suppliers too, with supply shortages due to supply chain issues and driver issues. Staffing generally has been, and continues to be, an issue. There might also be over-capacity in the foodservice market, he felt – a feature of the twenty-teens driven by private equity in the market – although that over-capacity has probably now all been eliminated by CVAs, he suggested.

However, that did not mean more new outlets would not start coming on stream again, leading to over-capacity once again in the next couple of years.

Fixed property costs have basically been eased for the last year or so (restructuring

via CVAs, the government stipulating that landlords can’t evict tenants as before), delivery is on the rise, working from home has been shown to work and there is inflation to contend with. This means a focus on cash, a focus on repairing balance sheets, capturing customers by technology (apps etc). The changes we are seeing fall under a number of headings – travel, working from home, delivery and new lifestyles.

The consumer has been changed, battered, possibly angry, and younger age groups have been motivated to enjoy their time, Peter Backman proposed; there more GIG workers, and there were a whole range of savers and spenders, and with more working from home, the delivery space has become very important.

At the same time, there are concerns that people take to heart and want to do something about, Peter Backman observed (sustainability, eating plant-based, local/ regional and seasonal food).

A common feature to a lot of aspects now, is travel, Peter Backman went on to outline, with a steady growth in travel. TFL travel into London has been growing, but is still way off where it was. Daily flights to the UK data published by Eurocontrol show a similar pattern, he reported, posing the question are we going to get to where we were? (the travel markets in December 2021 seeing a major dip).

Casual dining is in debt and lacks confidence (a need for certainty as opposed to uncertainty, although delivery has helped a lot, as has tech), with quite a lot of changes to the names in it – some having gone or declined, but some newer faces emerging too or growing, but with question marks over whether or not they are located in the right place (city centres or shopping centres, both of which have suffered during Covid), although some have now found themselves to be located in the ‘right’ areas (suburbs, for instance).

A further question that could be raised was the future importance of the brand, or were people now keener to have something more unique asked Peter Backman.

QSR operators have kept the sector alive and operational by showing immense flexibility in offering delivery through Covid, he added, in some cases allowing businesses to trade at pre-Covid levels, takeaway also helping when linked in with aggregator apps.

As a result, the sector is in reasonably good shape and even the target of overseas interest (the US brands interested in the chicken sector, for example).

www.sandwich.org.uk I 43

OPINION To some extent, independent operators were saved by delivery, he felt, but reduced trading levels led to lost cash, having also learnt to do delivery and takeaway a higher level than before Covid. The travel and leisure sector bounced back last year, but has suffered since, the shape of the bounce back uncertain and it remains to be seen how much foreign visitor business there will be come 2022 and 2023 given that it is now affected by work from home patterns and perhaps changed holiday patterns being experienced throughout the world.

Higher growth sectors can be found where there is participation and costs are lower (cinemas, for instance, although they will probably still be operating below preCovid levels, Peter Backman thought, and the impact of Netflix).

In the cost sector, healthcare has been steady, education variable but currently ok, business and industry weak, particularly in city centres and central London because of working from home and changes in travel generally. The next few weeks should show how much of a return we’re going to see.

There are opportunities for business and industry in delivery and operating central kitchens and the contractors are big in this market, having been badly affected

by Covid trading patterns, but also now turning their attention towards delivery, and should they be doing it.

Distributors – wholesalers, cash and carries etc – the big players have really struggled with supply chain issues, and getting drivers, Peter Backman reported, but are in a reasonably strong position, whereas the smaller players are less strong, leading to a mixed pattern for the distribution channels (and in turn depending on which sectors have, or have not, been open).

A CRITICAL PERIOD What are the changes that we have seen, and are going to be seeing, over the next few months as a result of everything that has happened?

Factors affecting this include the point at which the maximum of the population was immunised (which happened around October 2021) and ambient temperature (summer being better for business that winter, say), proposed Peter Backman. It was still not certain when the majority of places would be open again, but hopefully that would be clearer by the spring. Similarly, it remains to be seen how many city workers will be returning to their offices.

44 I www.sandwichandfoodtogonews.co.uk

In September VAT increased from 5% to 12.5%, and come April it will be going back up to 20%, Peter Backman reminded.

The furlough scheme came to an end in September, meaning that all the costs now fall on operators.

Government loans are due to be repaid and back rent is due, although landlords have been told to refrain from doing something aggressive by the government, but that’s going to change, said Peter Backman.

Additionally, workers have been difficult to find, but he felt this could start to improve by the summer. Therefore, we are seeing quite a lot of ‘red’ at the moment, and April will be a critical period when VAT and the national minimum wage and NI go up, business rates will rise, the rent moratorium removal, and inflation.

Foodservice might be trading well – and indeed if it is trading well – that means that there will be problems for operators on the cost front, warned Peter Backman with potential corporate failures.

Peter Backman drew attention to his keeping quarterly track of the number of operators who are growing in percentage terms and in number of outlets, and the fact that in November 2016 the number of foodservice brands had grown to a peak then started to decline, but are on the up again more recently after Covid. Since Covid, come November last year, 11 of the outlets he tracks had grown to 50 or more stores, 24 had now got between 25 and 50 stores, six had gone out of business and 11 had seen decline in numbers (although they are already showing renewed signs of growth).

Coco di Mama, for example, is in a different position, however, becoming a virtual delivery brand, its bricks and mortar sites falling to 15 in November 2021 from 27 six months before, but you can get Coco di Mama from 131 other delivery only sites (Ask and Zizzi stores). Brands that are still growing also include Abokado, Ed’s Easy Diner, Euphorium, Tossed, Wrapchic and Wahaca (the most recent growing brands). The ones that are showing the greatest percentage growth in terms of outlet numbers are Thunderbird, Wingstop, Franzo’s and Franksters, three of which are chicken. Slim Chickens, Rio’s Piri Piri and Megan’s, Bar + Block are also showing an increase in number, also showing that chicken would appear to be flavour of the month.

DELIVERY Delivery has disrupted relationships with customers, said Peter Backman, creating new markets, but having been doing that since

well before Covid. It’s changed customers’ relationships and how they prepare food, he felt, and it’s changed operator business models too.

Traditional pizza delivery (Pizza Hut, Domino’s, Papa John’s etc) has been continuing to grow year on year. At the same time, the independent operator has apparently been doing less and less delivery, he reported, but in actual fact shifting their business primarily to Just Eat. So, overall, the amount of independent delivery business has been increasing, but at the same time Just Eat have been changing their business model to doing the actual delivery unlike before, but having come under pressure from the likes of Deliveroo and Uber Eats.

In summary, this sector is a complicated market, further complicated by seeing the UK market and it being part of an international business. Each player is international, the UK being a test bed, but at the same time leading the world in many ways in terms of how it operates. The US market is much larger and the Chinese market larger still. The market in Germany shows a different pattern, and so on, said Peter Backman. It’s an international market, the UK being part of it, and so we can expect to see a lot of activity from the major players via dark kitchens which are becoming an increasing feature of the delivery market (indeed, a lot of money is now coming into these from property companies, Peter Backman reported, with the elements of a property bubble going on). Dark kitchens and delivery are here to stay, although the amount of money going into dark kitchens is perhaps in excess of what is needed, he felt.

CLOSING QUESTIONS In conclusion, Peter Backman recognised that foodservice has a long history of stability, some modest growth accompanied by a lot of innovation and change. Covid upended everything, and the world is going to be different. Is it going to be very different?

How much has been permanently changed?

What’s going to be driving future growth and change? And what will that mean for companies in each individual market? Finally, the most important question to pose, he suggested, was “what do I have to do to stay relevant?”

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To advertise please call Paul Steer on 01291 636342 I 45

STREE

The growth of the

street food van Until about 20 years ago, street food was a remote concept in the UK. Luckily for Brits, however, the street food craze has been growing fast, not only satisfying our hunger for distinct cuisines but also weaving increasingly into our daily lives.

CHANGING HABITS The Covid 19 pandemic put a spin on the way we eat out, with many indoor venues having to shut their doors.

Business entrepreneurs spotted the opportunity to cut their rental costs significantly, attract new customers, and literally be at the market forefront by going mobile.

Consumers are in favour of this trend too, with 50% of consumers already buying street food at least once a week well before the response to Covid, and 64% happy to spend more than the average lunchtime spend (£5 in UK) on street food. 72% like the variety of flavours in street food, and the majority of street food market users are under 40 years old (83%) (Santa Maria Foodservice’s, Street Food Report October 2016 data).

46 I www.sandwichandfoodtogonews.co.uk

THE STREET FOOD REVOLUTION With about 2.5 billion street food enthusiasts around the world who indulge in meals prepared on the go on a daily basis (Selling street food and snacks, Peter Fellows and Martin Hilmi, 2011), the street food industry is a flourishing one.

Street vendors such as food booths, food carts, and market stalls offer consumers an appetising quick bite, but the one type of vendor that has been catching the eyes of many over the past 10 years, and far more recently, is the street food van.

Currently, there are over 7,000 units that serve food throughout the UK at festivals, markets, and stadiums, and they’re seeing a continuous growth of 20% year on year (startups.co.uk). Recently,

STREET FOOD the appetite for mobile food vans has extended beyond recreational events and is now catering for office workers at business estates all around the country.

The early morning beep outside of your office building is now very likely synonymous with the arrival of an exciting breakfast. It seems that the food van is winning over the classic supermarket meal deal, if 64% of consumers are more than willing to spend more on satisfying street food than the average lunchtime spend (Santa Maria Foodservice’s, Street Food Report October 2016 data).

Since this is still a fairly new, developing concept, many might still be wondering how to go about serving meals on wheels.

THE PROS AND CONS OF SETTING UP A FOOD VAN Setting up a food van is a great entrepreneurial adventure, and if you do things right, you’ll reap the many benefits of the mobile food business, report Ford van leasing company, Van Ninja. But before you start making a business plan, there are two vital things to consider, the company propose - you need to be

in for the long haul, and you need to absolutely love food.

Of course, money is an important part too. Luckily, however, running a food van business is much more cost-effective than serving meals on physical premises. In fact, the cost of setting up a restaurant can be well over £50,000, if not considerably more, whereas the prices for food vans can start from under £5k for a used catering trailer, according to the Nationwide Caterers Association.

There is a wide variety of food trucks to suit a variety of needs and budget. If you want a small new trailer or a second-hand van, you’re likely to pay around £5k–£10k. If a new convertible vehicle is a better option for you, then be prepared to pay £20k+.

Streetfood.org.uk has rounded up the pros and cons of setting up your food van business. A chance to cook your favourite dishes while putting an end to the nine to five schedule and paying a low rent of £30–£100 per day are just two of the benefits to be had from such a business.

However, laws against trading locations, the early, unstable hours, and initial low profits might well be a put-off for some.

FOOD VAN ESSENTIALS Before you start selling food, you’ll need to adapt your van to your needs, and starting with a used van will mean that you can spread your budget around the essentials.

Some of the most important things you’ll need include an extractor fan for steam, a fridge (and freezer, if needed), fire-fighting equipment, good lighting, utensil storage, and separate hand and dishwashing sinks.

Once you have the basic layout prepared, it’s time to call upon your DIY skills. You’ll need them in order to set up a stove, a food prep area, storage for food, and water heaters and tanks. A draining board, a grease trap, and a waste disposal system are also needed.

Lastly, you need to decide what food you’re going to serve – that’s the fun part! According to Chef’s Pencil, Britain’s favourite cuisines include Chinese, Thai, Italian, Indian, Mexican, and American, amongst others. The hunger for “authentic experiences” is real; 45% of the respondents who took part in a Caterer.com survey recently claiming that food stalls provide them with a more bona fide experience than high-street restaurants.

If you’ve been looking for your next business adventure, a street food van might well be the right fit. It’s cost-effective, flexible, and comes with a host of other benefits for today’s more challenging food retailing environment.

Set-up checklist 3 Don’t know where to start setting up your food van business from?

This checklist will help you with the kick-off.

1. Buy and equip your own van, either new or used.

2. Register as a business with HMRC. 3. Register as a food business with your local authority, and get a food hygiene rating from the Environmental Health.

4. Get public liability insurance for your business and your employees.

5. Have a Gas Safe engineer fit and certify your gas equipment.

6. Get a PAT test certificate for your electricity.

7. Get a personal food hygiene certificate.

8. Set up a website and promote your business on social media.

9. Buy stock, get in touch with events/festivals/locations, and start cooking!

www.sandwich.org.uk I 47

MICROBIOLOGY

BACKGROUND

Beyond

species analysis When carrying out food micro testing there are a whole host of testing options. Broadly speaking, these can be classified into two different types - enumeration testing and detection testing. Here, ALS outline the latter.

DETECTION Where the presence or absence of a specific organism is needed, detection testing is used as it has the lowest limit of detection (LOD), often providing a LOD of 1cfu/25g.

Detection testing is used to show absence of notorious pathogens such as E.coli O157 or Listeria species. The vast majority of these tests thankfully return “not detected” results, demonstrating absence of the target pathogen in the product tested and giving both the producer and the consumer reassurance in a product’s safety. Occasionally however, positive results are obtained and sometimes these pathogen detections occur in groups.

The ability to make or rule out a link between these detections is key in discerning the root cause of an issue and therefore, addressing the problem. When such an event transpires, it is typically required that as part of the investigative process further analysis of several isolates be carried out. In the case of ALS, this analysis was previously subcontracted to a laboratory capable of carrying out advanced testing such as, Multilocus 48 I www.sandwichandfoodtogonews.co.uk

Sequence Typing (MLST), Ribotyping or even Whole Genome Sequencing (WGS FOOD SAFETY CONSIDERATIONS There are several times in the not too distant past where beyond species analysis has had a huge impact on food safety, such as in the outbreak of Listeria monocytogenes infections associated with hospital-provided pre-prepared sandwiches in 2019. In this outbreak the Listeria monocytogenes isolates from each case of Listeriosis were linked together using WGS and the outbreak strain was subsequently linked back to a chicken sandwich product. This enabled an effective root cause analysis of the outbreak to be carried out and ultimately, to put corrective actions into place to reduce the likelihood of such an event occurring in the future.

Whilst the techniques used in the above incident were well established and recognised methods, they also incur significant costs and have lengthy turnaround times. The high cost of this analysis in some cases is prohibitive to actually carrying the analysis out and the long turnaround times often means that

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. the important information obtained from this type of analysis loses its meaning and value as more time elapses. As such, faster alternatives to these techniques have been sought after to provide good results in a meaningful timeframe. This can in turn assist with investigative procedures and ultimately, contribute to improving food safety standards.

MALDI-TOF MS MALDI-TOF MS is a type of mass spectrometry typically used in food microbiology to confirm the identity of presumptive pathogens. In this analysis samples are analysed individually and a spectrum is produced for each sample, like the one pictured to the right. Just like a fingerprint, each spectrum produced is unique to a bacterial species and so the spectrum produced can be compared to those in a database and an identification can then be made. Below is an example of a MALDI-TOF MS spectrum.

MALDI-TOF MS can however, also be used to get some resolution beyond species. This is achieved by carrying out a full biochemical extraction on a bacterial sample, producing a series of high-quality

MICROBIOLOGY done by producing high quality spectra and carrying out comparative analysis to observe any differences between the spectra of each isolate. Figure 2 shows two E.coli isolates analysed at the laboratory that have clear differences and so therefore, are not the same strain of E.coli.

Figure 1. A MALDI-TOF MS spectrum.

spectra for each sample and then doing a comparison between the data generated for each isolate. This process is known as MALDI-TOF MS Strain Typing.

STRAIN TYPING MALDI-TOF MS strain typing can be effectively used to screen batches of isolates, ruling out links between them and indicating whether samples could be the same. Utilising this cost-effective technique can reduce the number of samples needing further, more expensive analysis, or even removing the need for this further analysis completely. This is

Figure 2. MALDI-TOF MS spectra of two E.coli isolates.

Strain typing plays a similar role to that of ribotyping in beyond species analysis and has been seen experimentally to have a similar level of sensitivity to this, both in our internal studies and in the scientific literature.

In practice, strain typing is generally used for Listeria isolates in the food micro setting, though it can also be used to get resolution beyond species for a range of other food related organisms, including E.coli. There are some organisms that this testing does not apply to due to their microbiology, such as Salmonella species, as it is not possible to distinguish accurately between the various sub species of this genus. In this specific instance however, other bespoke solutions for these organisms can be found, such as Salmonella Check & Trace serotyping system utilised by ALS in the UK, a system designed specifically to distinguish between isolates of Salmonella enterica.

For ALS, the removal of the need to subcontract beyond species analysis has enabled this testing to be carried out more rapidly than previously used techniques and deliver results to clients more quickly, in a timeframe that can have an impact on key decisions.

NEW PRODUCT

Herald launches high quality salad container range Herald has launched a selection of premium, eco-friendly, disposable, brown craft salad bowls aimed at specialist food stores and the best delicatessens. The quality disposables manufacturer and supplier is specifically targeting highend, independent stores; notably, those who are keen to offer the highest quality packaging to complement their produce.

The bowls, which are available in a selection of sizes, including 500cc, 750cc and 1000cc, come with PET lids and are designed to enhance the product offering, presenting the contents in the most optimum light. The same size containers are available in a rectangle shape, with paper lids, for hot food, complementing the salad bowls and allowing for a wider choice of offering.

Managing director of Herald, Yogesh Patel said: “Just because food has been prepared to take away and eat at home, work or on the go, doesn’t mean that the bar should be set lower in terms of quality and customer experience.

“We expect the majority of the take up for these containers to come from high-end delicatessens and takeaways simply because they are charging premium prices for top products and their customers expect that level of quality to extend to the packaging.

Our aim, as a supplier, is to provide products that match all needs and expectations.”

Call 0208 507 7900 or email sales@heraldplastic.com to order a copy of the catalogue. www.sandwich.org.uk I 49

BSA Product Index ADVISORY & CONSULTANCY

Yoghurt

SERVICES

Freshfayre

Bespoke Software

Futura Foods UK Ltd.

Kelsius

Sour Cream

Mezze

Freshfayre

Business Systems

CHUTNEYS & RELISHES

Kelsius Mezze Nutritics Factory Grote Company Food Attraction Ltd. Kelsius Millitec Food Systems Ltd. Zafron Foods Ltd. Food Safety ALS Laboratories (UK) Ltd. British Lion Eggs Kelsius Nutritics Retail

Chutneys Freshfayre Leathams Mizkan Euro Ltd. The Ingredients Factory Zafron Foods Ltd. Relishes Blenders Freshfayre Harvey & Brockless Leathams Mizkan Euro Ltd.

Juices Freshfayre Leathams EGGS & EGG PRODUCTS Eggs (hard boiled) Freshfayre Fresh-Pak Chilled Foods Egg Products

BAKERY PRODUCTS

The Ingredients Factory

Stonegate Farmers Zafron Foods Ltd. EQUIPMENT & VEHICLES Baking Pans

Deighton Manufacturing Grote Company Millitec Food Systems Ltd. Coffee Machines La Cimbali UK

Salsa

Morning Goods

Blenders

Conveyors

Freshfayre

Deighton Manufacturing

Zafron Foods Ltd.

Tortilla & Wraps Food Attraction Ltd.

DRESSINGS, SAUCES AND

Freshfayre

MAYONNAISE

Mission Foods

Dips

BREAD & ROLLS

Blenders

Fresh

Freshfayre

Jacksons Bakery

Fresh-Pak Chilled Foods

Speciality

The Ingredients Factory

Food Attraction Ltd.

Zafron Foods Ltd.

Jacksons Bakery

Dressings

Mission Foods

Blenders

New York Bakery Bread Making Ingredients Harvey & Brockless

Spreads Blenders Mayonnaise

BUTTER & SPREADS

Blenders

Butter

Freshfayre

Freshfayre

Fresh-Pak Chilled Foods

Smithfield Foods Ltd

Seafood/Shellfish Products

Duck

H Smith Food Group plc

Bernard Matthews (Sunderland) Ltd.

Royal Greenland Ltd. Tuna Freshfayre H Smith Food Group plc

Zafron Foods Ltd.

Moy Park Ltd. New York Bakery

The Fintastic Fish Co.

Futura Foods UK Ltd.

Buttering Machinery

Leathams

Leathams

The Fintastic Fish Co.

Zafron Foods Ltd.

Freshfayre

Freshfayre

Leathams

Fresh-Pak Chilled Foods Leathams

Continental

Freshfayre

Moy Park Ltd.

American Pan UK

Food Attraction Ltd.

Salmon

Freshfayre

The Ingredients Factory

Pickles

Doughnuts

DRINKS

FOOD WHOLESALERS Country Choice Foods

Freshfayre H Smith Food Group plc Ham Freshfayre Gierlinger Holding GmbH Leathams Smithfield Foods Ltd. Lamb Freshfayre

FRUIT

H Smith Food Group plc

General

Meatballs

The Ingredients Factory

Snowbird foods

Guacamole

Pork

Leathams

Dawn Farms UK

INSURANCE Insurance Protector Group LABELS Nutritics Planglow Ltd. Reflex Labels

Freshfayre Gierlinger Holding GmbH H Smith Food Group plc Leathams Moy Park Ltd. Smithfield Foods Ltd. Sausages

Grote Company

MEAT PRODUCTS

Freshfayre

Millitec Food Systems Ltd.

Bacon

Gierlinger Holding GmbH

Bawnbua Foods NI

Leathams

Dawn Farms UK

Moy Park Ltd.

Dew Valley Foods

Smithfield Foods Ltd.

Freshfayre

Snowbird foods

Cutting & Slicing Equipment Grote Company Millitec Food Systems Ltd. Depositing Machinery Grote Company Millitec Food Systems Ltd.

H Smith Food Group plc Gierlinger Holding GmbH Leathams

Labelling Systems & Barcoding

Moy Park Ltd.

Nutritics

Smithfield Foods Ltd.

Planglow Ltd.

Beef

Reflex Lables Mobile Catering Vehicles Jiffy Trucks Ltd.

Freshfayre H Smith Food Group plc Leathams

Turkey Bernard Matthews (Sunderland) Ltd. Freshfayre H Smith Food Group plc Leathams Moy Park Ltd. Smithfield Foods Ltd. OILS

Retail Display

Moy Park Ltd.

Freshfayre

Flexeserve

Canned Meat

ORGANIC PRODUCTS

Sandwich Making Machinery

Freshfayre

Fridays

Deighton Manufacturing

Moy Park Ltd.

Leathams

Grote Company

Smithfield Foods Ltd. Chicken

Spreads

Harvey & Brockless

Freshfayre

Piquant

Harvey & Brockless

Zafron Foods Ltd.

Millitec Food Systems Ltd.

Spreads (olive)

Mustards

FISH PRODUCTS

Freshfayre

Blenders

Crayfish

Leathams

Zafron Foods Ltd.

Freshfayre

CHEESE & DAIRY PRODUCTS

Sauces & Ketchups

Royal Greenland Ltd.

H Smith Food Group plc

Disposable

Cheese

Blenders

Prawns

Leathams

Colpac Ltd.

Freshfayre

Freshfayre

Freshfayre

Smithfield Foods Ltd.

Coveris Flexibles (St Neots) UK Ltd.

Futura Foods UK Ltd.

Piquant

H Smith Food Group plc

Moy Park Ltd.

Nutritics

Harvey & Brockless

The Ingredients Factory

Royal Greenland Ltd.

Seara Meats BV

Pro-Ampac RAP

Leathams

Zafron Foods Ltd.

Zafron Foods Ltd.

Smithfield Foods Ltd.

Reflex Labels

50 January/February 2022 www.sandwichandfoodtogonews.co.uk

Bernard Matthews (Sunderland) Ltd. Cargill Protein Europe Dawn Farms UK Freshfayre

PACKAGING Cardboard Colpac Ltd. Coveris Flexibles (St Neots) UK Ltd. Pro-Ampac RAP

BSA Manufacturers & Distributors Food wraps Pro-Ampac RAP Sandwich Packs Colpac Ltd. Coveris Flexibles (St Neots) UK Ltd. Pro-Ampac RAP PASTA Freshfayre Leathams Pasta Foods SANDWICH FILLINGS (READY

AROUND NOON LTD. Unit 24A Rampart Road, Greenbank Industrial Estate, Newry, County Down BT34 2QU Tel: 0283 0262333 info@aroundnoon.com www.aroundnoon.com BRC Rating – AA

PREPARED) Fresh Fillings Bernard Matthews (Sunderland) Ltd. Freshfayre Fresh-Pak Chilled Foods Fridays Harvey & Brockless Zafron Foods Ltd. Frozen Fillings Bernard Matthews (Sunderland) Ltd. SOUPS Freshfayre Leathams VEGETABLES & HERBS Canned Vegetables Freshfayre Chargrilled Vegetables Leathams Moy Park Ltd. Jalapenos

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

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 ronan.gourley@delilites.com 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 clare.rees@greencore.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 sales@greencore.com 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 alex.mclaren@greencore.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 alex.mclaren@greencore.com 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 jstoddart@onarollsandwich.co.uk 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 sales@sandwiches.uk.net 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 jason@realwrap.co.uk 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 sales@simplylunch.co.uk www.simplylunch.co.uk BRC Rating – AA STREET EATS FOOD LTD. Prince William Avenue, Sandycroft, Deeside, CH5 2QZ Tel: 01244 533888 Option 1 orders@streeteatsfood.co.uk enquiries@streeteatsfood.co.uk 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 dan@sohosandwich.co.uk 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 sales@tiffinsandwiches.co.uk 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

BSA Suppliers Index DEIGHTON MANUFACTURING (UK) LTD AGRIAL FRESH PRODUCE LTD. Unit 5 Walthew House Lane, Martland Park Industrial Estate, Wigan WN5 0LB Contact: Emma Hesketh Tel: 01942 219942 emhesketh@afproduce.co.uk www.agrialfreshproduce.co.uk

Gibson Street, Leeds Road, Bradford, West Yorkshire CARGILL PROTEIN EUROPE

Clerkenleap Barn, Bath Road, Broomhall, Worcester WR5 3HR Contact: Claire Thomas

BD3 9TR Contact: Andy Hamilton Tel: 01274 668771 Fax: 01274 665214 sales@deightonmanufacturing.co.uk www.deightonmanufacturing.co.uk

FRESH-PAK CHILLED FOODS

1 Waterside Park, Valley Way, Wombwell, Barnsley S73 0BB Contact: Mike Roberts Tel: 01226 344850 Fax: 01226 344880 mike.roberts@fresh-pak.co.uk

Tel: 0121 7253476

www.fresh-pak.co.uk

Claire_Thomas@cargill.com www.cargill.co.uk ALS LABORATORIES (UK) LTD. Aspen Court, Centurion Business Park, Bessemer Way, Rotherham S60 1FB Contact: Nigel Richards Tel: 01354 697028 sales.uk@alsglobal.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 mpicconi@americanpan.com www.americanpan.com BAWNBUA FOODS NI 67 Crowhill Road, Bleary County Armagh BT66 7AT Contact: Joanne Grant Tel: 028 38 344224 joanne.grant@bawnbua.com www.bawnbua.com

Maulden Road, Flitwick, Bedfordshire MK45 5BW Contact: Sales Department

Contact: Christina Murphy Tel: 00353 504 46110 Fax: 00353 504 23405 cmurphy@dewvalley.com www.dewvalley.com

FUTURA FOODS UK LTD. The Priory, Long Street,

Dursley, Gloucestershire

www.futura-foods.com

Road, Hinckley

St Paul’s Cray, Orpington,

Leicestershire LE10 3BZ

Tel: 01689 301203 neil.lindsell@brake.co.uk www.countrychoice.co.uk

business@ipgdirect.co.uk www.insuranceprotector.co.uk

Contact: Warwick Wakefield Tel: 01455 638300 Email: info@flexeserve.com www.flexeserve.com

JACKSONS

40 Derringham Street, Hull HU3 1EW Contact: Commercial Team Phone: 01482 301146 hello@jacksonsbread.co.uk

Orchard House, Dodwells

Swan House, New Mill Road,

Contact: Neil Lindsell

Tel: 0800 488 0013

Contact: Jo Carter

The Alan Nuttall Partnership Ltd

Kent BR5 3QD

www.hsmithplc.com

GL11 4HR

FLEXESERVE

PANTONE NEUTRAL BLACK U

chris@hsmithplc.com

Brierley Hill DY5 1XH

jo@futura-foods.com

www.colpacpackaging.com

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

Tel: 01708 878888

Waterfront, Level Street,

Fax: 01666 890522

info@colpac.co.uk

PANTONE 1585 U

Contact: Chris Smith

Tel: 01666 890500

Fax: +44 (0) 1525 718205

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

Essex RM13 9BP

B1 Custom House, The

County Tipperary, Ireland

Tel: +44 (0) 1525 712261

COUNTRY CHOICE FOODS

Ferry Lane South, Rainham,

GROUP

Holycross Road, Thurles,

Enterprise Way,

24 Easter Industrial Park,

INSURANCE PROTECTOR DEW VALLEY FOODS

COLPAC LTD

H SMITH FOOD GROUP PLC

www.jacksonsbread.co.uk GIERLINGER HOLDING GMBH

JIFFY TRUCKS LTD

A-4100, Ottensheim, Austria

West Yorkshire BD18 1QG

Weingartenstraße 14, Contact: Harry Prutton Tel: 07747 621586 hp@gierlinger-holding.com www.gierlinger-holding.com

26 Jubilee Way, Shipley Tel: 01274 596000 Contact: John Briggs john@jiffytrucks.co.uk www.jiffytrucks.co.uk

COVERIS BERNARD MATTHEWS (SUNDERLAND) LTD. Leechmere Industrial Estate, Toll Bar Road, Sunderland, Tyne & Wear SR2 9TE Contact: Marie Marandola Tel: 07873 301954 sunderlandsales@2sfg.com Marie.Marandola@2sfg.com www.2fsg.com

Howard Road, Eaton Socon, St Neots, Cambridgeshire PE19 8ET

FOOD ATTRACTION LTD. Langham Court, 21

Contact: Sales Department

Langham Road, Leicester

Tel: 01480 476161

LE4 9WF

UKfoodservice@coveris.com

Contact: Jake Karia

www.coveris.com

Tel: 0116 2744066 jake@foodattraction.com www.jakeandnayns.com

GROTE COMPANY

Newtech Square, Zone 2 Deeside Industrial Park CH5 2NT Contact: Paul Jones Tel: 01978 362243 Fax: 01978 362255 sales@grotecompany.com www.grotecompany.com

DAWN FARMS UK

Lodge Way, Lodge Farm Ind. BLENDERS Whitestown Road, Tallaght, Dublin 24 DV24 VY75, Ireland Contact: Barnaby Barber Phone: 00 353 14536960 /07741 639006 barnaby.barber@blenders.ie

Est, Northampton NN5 7US

www.tmifoods.co.uk

www.blenders.ie

Accreditation body: BSA

Contact: Bryan Murphy Tel: 01604 583421 Fax: 01604 587392 info@dawnfarms.ie bmurphy@dawnfarmfoods.co.uk

52 January/February 2022 www.sandwich.org.uk

FRESHFAYRE A trading division of Fresh Direct Unit 10, Severn Way, Leeds

KELSIUS

Unit 2 Ballyconnell Industrial Estate, Falcarragh, Co. Donegal F92 AF8N Tel: +353 (0)7491 62982 Contact: Mario Kelly info@kelsius.com www.kelsius.com

HARVEY & BROCKLESS

LA CIMBALI UK LTD

London SW8 4DF

280 Centennial Avenue

44-54 Stewarts Road

Centennial Park

Contact: Tina Alemao

Elstree, Borehamwood

Tel: 0207 8196045

WD6 3ST

Fax: 0207 8196027

Contact: Daniel Clarke

tina.alemao@harveyandbrockless.co.uk

Daniel.Clarke@cimbali.co.uk

sales@freshfayre.co.uk

www.harveyandbrockless.co.uk

Tel: 07967 183494

www.freshfayre.co.uk

Accreditation body: BSA

Tel: 020 8238 7100

LS10 1BY Contact: Telesales Tel: 0113 277 3001

BSA Suppliers Index SNOWBIRD FOODS Wharf Road, Ponders End, LEATHAMS LTD 227-255 Ilderton Road, London, SE15 1NS Contact: Des Hillier Tel: 0207 635 4000 Fax: 0207 635 4017 des.hillier@leathams.co.uk www.leathams.co.uk MEZZE 12 Colston Yard, Bristol BS1 5BD Contact: Hugo Walker Tel:: 0117 379 0309 Email: hugo.walker@mezze.io Web address: www.mezze.io MILLITEC FOOD SYSTEMS LTD. 20 Victoria Road, Draycott, Derbyshire DE72 3PS Contact: Richard Ledger Tel: 01332 320400 sales@millitec.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 craig.dillon@mizkan.co.uk www.mizkan.co.uk

PROAMPAC-RAP NEW YORK BAKERY CO. Swinton Meadows Industrial Estate, Swinton, Mexborough S64 8AB Contact: Angela Young Tel: 0208 283 0500 angela.young@grupobimbo.com www.newyorkbakery.co.uk

EN3 4TD

Road,Wimbledon,

Contact: Helen Swan

London SW19 4AA Contact: Martin Beaver Tel: 0208 069 0700 catherine.young@rapuk.com www.rapuk.com

SUPPLIERS

Tel: 0208 805 9222 Fax: 0208 804 9303 helen.swan@snowbirdfoods.co.uk www.snowbirdfoods.co.uk STONEGATE FARMERS The Old Sidings, Corsham Road, Lacock, Chippenham, Wiltshire

NSF FOODS LTD. Sutton Farm, Claverley, Shropshire WV5 7DD Contact: Steve Money Tel: 01902 925330 steve.money@nsffoods.com www.nsffoods.com NUTRITICS 22c Town Centre Mall Main Street, Swords Co Dublin, Ireland Tel: 020 3769 5265 Email: info@nutritics.com www.nutritics.com

REFLEX PACK PLUS Moat Way, Barwell

Leicestershire LE9 8EY

www.stonegate.co.uk

melissaa@reflexlabels.co.uk www.reflexlabels.co.uk

THE FINTASTIC FISH CO. (Part of Sea Value Europe BV)

ROYAL GREENLAND LTD. Gateway House, Styal Road,

Tel: 0161 4904246 soll@royalgreenland.com www.royalgreenland.co.uk

Contact: Gary Davies

Tel: 01483766777 Fax: 01483751991 admin@laca.co.uk

THE BRITISH SANDWICH AND FOOD TO GO ASSOCIATION MANAGEMENT COMMITTEE The following are elected members of the British Sandwich and Food

CHAIRMAN

Robert Potts, Greencore (Producer)

(Netherlands)

THE COMMITTEE

Tel: +31 (0)33 253 32 06 (Netherlands) 07536 173808 (UK) info@fintasticfish.eu www.fintasticfish.eu

Road, London

2nd Floor, Building

SE27 9SF

1, Imperial Place, Maxwell

Tel: 0208 670 6701

Road, Borehamwood WD6 1JN

Fax: 0208 670 9676 Contact: Tim Marcuson tim@theingredientsfactory.com

James Faulkner Leathams (Supplier) Neil Wood, Woods (Independent Sandwich Bar) David Winter, Street Eats (Producer) Vacant (Van Sales) Hannah Pearson, Subway (Sandwich Bar Chain) Peter Mayley, La Baguetterie (Independent Sandwich Bar) Amy James, Greggs (Baker)

www.theingredientsfactory.com

Marc Faulkner, Denton’s Deli (Caterer)

ZAFRON FOODS LTD.

Cathal McDonnell, Deli-Lites (Producer)

Unit B-G Eagle Trading SMITHFIELD FOODS LTD.

Estate, Willow Lane,

48-52 Surrey Street,

Contact: Jack Kenny

Norwich, Norfolk NR1 3PA

Tel: 0844 847 5116

Tel: 01603 252454

Fax: 0844 847 5117

customerservices@smithfieldfoods.co.uk

jack@zafronfoods.co.uk

www.smithfieldfoods.co.uk

www.zafronfoods.co.uk

Norfolk Tower,

Woking, Surrey GU21 4LY

(UK) Neila Thaalbi-Azzabi

Ind Estate,160 Hamilton

valeri.zhekov@seara.com.br

Bourne House, Horsell Park,

Management Committee

Unit 2-3 Hamilton Road

Tel: 0044 2035358857

LACA Administration

3861 SG, Nijkerk,

FACTORY

Contact: Valeri Zhekov

CATERING ASSOCIATIONS

to Go Association

THE INGREDIENTS

SEARA MEATS BV

LOCAL AUTHORITY

Melkrijder 16 (1st Floor), The Netherlands

Contact: Solenne Labarere

www.planglow.com

Tel: 01249 730700 Sara.Harling@stonegate.co.uk

M22 5WY

PLANGLOW LTD The Quorum, Bond Street, Bristol BS1 3AE Contact: Rachael Sawtell Tel: 0117 317 8600 Fax: 0117 317 8639 info@planglow.com

Contact: Sara Harling

Tel: 01455 852400

Wythenshawe, Manchester

PASTA FOODS Forest Way, Norwich NR5 0JH Contact: Stuart Mills Tel: 01493 416200 stuart.mills@pastafoods.com www.pastafoods.com PIQUANT LTD Willenhall Lane, Bloxwich, Walsall, W.Midlands WS3 2XN Contact: Julie Smith Tel: 01922 711116 Fax: 01922 473240 salesinfo@piquant.co.uk www.piquant.co.uk Accreditation body: BSA

SN15 2LZ

Contact: Melissa Aplin

www.seara.com.br

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

Enfield, Middlesex

Mansel Court, 2A Mansel

LINKED ASSOCIATION

Mitcham, Surrey CR4 4UY

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.

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 info@sigmabakeries.com 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 TAMARIND FOODS SPRL Brixtonlaan 2c, Zaventem, Brussels 1930, Belgium Tel: +32 2 731 6977 Fax: +32 2 731 6978 fteichmann@tamarindfoods.be Contact: Frederic Teichmann

Product Listing

BAKERY INSERTS Sigma Bakeries Ltd BREAD Sigma Bakeries Ltd FRANCHISING Subway ORGANIC PRODUCTS Sigma Bakeries Ltd SANDWICHES

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

Craft Salad Bowls High quality food containers, for those with good taste

See page page XX 31 for See for more details Call: 0208 507 7900 sales@heraldplastic.com

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• • • • • •

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Seamless links to labelling, EDI and accounting packages.

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Visit rjlsoftware.co.uk or call 01962 761313

54 January/February 2022 www.sandwich.org.uk

For more details on recruitment opportunities with D R Newitt go to page 3

Take up Tudor on their ‘Award Winning Coffee’ challenge today!!

Have one of our Coffee experts visit you and if we can’t offer you an improved coffee for a lower price then you’ll receive the latest Innovative Design loose tea 2 cup infuser, valued at £16.95 +VAT!!

You can’t lose!!

Improved coffee, better prices or a free loose tea infuser!

CALL TUDOR NOW on 01708 866966

Learn more about the Tudor range of products visit

www.tudorcoffee.co.uk Tudor Tea & Coffee, U31-35 Thurrock Commerical Centre, Purfleet Industrial Estate, Aveley, Essex RM15 4YD

Sales: +44 (0)1708 866 966 Email: sales@tudorcoffee.co.uk COFFEE MACHINES • COFFEE ROASTING • TEA BLENDING • TAKE-AWAY CUPS • ANCILLARIES

Tudor-Advert.indd 1

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