Sandwich & Food to Go Magazine - 200 - July/August 2022

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Sandwich food to go news ISSUE 200 JULY/AUGUST 2022

Catering for all your disposable needs

Herald provides an extensive range of quality, disposable packaging products to the catering and food to go markets. As well as importing goods from around the world, the family-run company manufactures certain products. Its current range includes a complete choice of plastic and paper cups; cornstarch and birchwood cutlery, including stirrers and skewers,

and all other related tableware; bar disposables, including plastic glasses and cocktail accessories; food containers and packaging; a full bagasse range; straws; bakery products; candles; chafing fuel; and disposable aprons, gloves, headwear and other janitorial items. It has a full sustainable product selection, catering to all requirements.

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Franke A300 Short on space but high ambitions? Then the Franke A300 can help by bringing great coffee experiences into places where space is limited. With its intuitive, easy-to-use touchscreen, automatic EasyClean system and the integrated FoamMaster™, your premium quality coffee is just seconds away. Want to know more? Contact us at Franke Coffee Systems Ltd, Handley Page Way, St Albans, Herts AL22DQ. Tel : 01923.635700,

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Page 04. Government delays restrictions on multibuy deals and advertising on TV and online.

Page 34. In flavour – sauces and condiments.

Page 05. Recovery continues at Greggs.

Page 48. Delivery – the potential and the pitfalls.

Page 06. Growth forecast across all retail channels, though underpinned by inflation. Page 08. Jiffy cooks up a new partnership with Miguel’s Pizza. Page 10. Around Noon secures major supply deal with Tesco. THE BRITISH SANDWICH & FOOD TO GO ASSOCIATION Page 18. British Sandwich Week 2022. Page 22. The Sammies 2022.

Page 40. The correct labelling – allergens and calories.

PROFILES Page 28. Taste and quality – Freshway Connect’s Edward Gibson. ARTICLES Page 21. The UK’s food to go landscape in 2022 – insight from Lumina. Page 30. Achieving sustainability – Evolve 4 Solutions Ltd’s Ernie Dewhirst shares his view.

SUBSCRIPTIONS t: 01291 636335 e:

Page 54. A consumer’s view – Ben Taylorson. Page 56. Traditional cultural techniques versus non targeted molecular detection methods. REGULARS Page 46. New products. Page 58. Listing index.

In association with The British Sandwich & Food To Go Association. PHONE +44 (0) 1291 636338 FAX +44 (0) 1291 630402 WEB EMAIL Paper used in the production of this publication is sourced from sustainable managed forests.


FRESH FLAVOURS, HOMEMADE TASTE & AWARD WINNING PRODUCTS We make our handmade products fresh everyday using the finest ingredients from trusted local suppliers



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Government delays restrictions on multibuy deals and advertising on TV and online Rules banning multibuy deals on foods and drinks high in fat, salt, or sugar (HFSS) – including buy one, get one free (BOGOF), ‘3 for 2’, and restrictions on free refills for soft drinks – will be delayed for a year, the UK government have announced. However, restrictions on the placement of less healthy products – a key part of the government’s commitment to reduce obesity – will still come into force in October 2022 as planned, they have stated. These will mean less healthy products are no longer promoted in key locations, such as checkouts, store entrances, aisle ends and their online equivalents. Economies across the world have been affected by higherthan-expected global energy and goods prices, leading to increased costs across supply chains which are affecting both businesses and consumers, they also acknowledged. The delay to restrictions on multibuy deals will allow the government to review and monitor the impact of the restrictions on the cost of living in light of an unprecedented global economic situation. The restrictions banning HFSS adverts on TV before 9pm and paid-for adverts online will also be paused for a year, said the

government, meaning they come into force January 2024. This is due to a delay to the Health and Care Bill receiving Royal Assent, as well as a growing recognition that the industry needs more time to prepare. A consultation on TV and paid-for adverts online will be launched in the coming weeks. Public Health Minister, Maggie Throup, said: “We’re committed to doing everything we can to help people live healthier lives. Pausing restrictions on deals like buy one get one free will allow us to understand its impact on consumers in light of an unprecedented global economic situation.” Media, Data and Digital Minister Julia Lopez said: “We are determined to tackle childhood obesity and are working hard to improve young people’s health, including by investing £550 million of government and lottery cash to level up access to sport and physical activity right across the country. “We have listened to the concerns which have been raised and will not be bringing in restrictions on junk food advertising until confident that the time is right.” Shoppers will now be able to continue taking advantage of multibuy

offers on all foods, including healthier foods which were not included in the original restrictions. Addressing obesity remains a priority for government, and will reduce the strain put on the NHS as it works to tackle the Covid-19 backlogs, they said. April saw laws on calorie labelling in large restaurants, cafés and takeaways come into force. The government will also be launching the Better Health: Rewards scheme in Wolverhampton later this year to test whether financial incentives can support adults to move more and eat better. The government will publish a health disparities white paper later this year, aiming to break the link between factors such as people’s social or economic circumstances and their prospect for a healthy life. This will mean looking at the biggest preventable killers, including obesity. “While the proposed advertising and multi-deal bans are delayed, the display regulations are going ahead,” commented BSA director, Jim Winship. “We plan to continue pressing the government on these issues and to encourage them to work with industry to develop more structured and targeted strategies for tackling obesity.”

Decade-high inflation outpacing market growth In announcing the availability of its UK Eating Out Market Report 2022, sector analysts, Lumina Intelligence, have found that the UK eating out market is set to value £95.2 billion in 2022, +4% versus its 2019 value, and as a result, decade-high inflation is outpacing market growth. Unrestricted trading and inflation will be the main market driver in 2022, they state, with the rising cost of living and increasing costs for operators a drag on recovery. Consumer spend will be hard fought for in 4 I

2022, they add, with consumer confidence at its lowest point on record and eating out market penetration relatively flat from September 2021-May 2022. The Lumina Intelligence UK Eating Out Market Report 2022 claims to offer a definitive source of data and insight on the entire UK eating out market, giving key insights on market and consumer trends set to drive growth over the coming years. In detail, it analyses the size of the market by value, competitive landscape, consumer, growth opportunities and future outlook.


Recovery continues at Greggs In its May 2022 trading statement, Greggs reports that it has traded well in the first 19 weeks of 2022 with like-for-like (LFL) sales in companymanaged shops growing by 27.4%, a figure that is flattered by comparison with the restricted trading conditions in the same period of 2021. Since they last reported, likefor-like sales growth in the most recent ten weeks to 14 May (when lockdowns in 2021 were easing) has averaged 15.8%, and they expect this figure to continue to normalise as they start to compare with more robust trading periods in 2021. Sales levels in larger cities and in office locations continue to lag the rest of the estate, they add, but transport locations have shown a marked increase in activity in recent weeks. Sales of hot food and snacks

are showing particularly strong growth, with chicken goujons and potato wedges proving popular, they observe. Total sales in the 19 weeks to 14 May 2022 were £495 million (2021: £378 million), and in the first 19 weeks of 2022 they opened 49 new shops, including 18 with their franchise partners. Recent shop openings include a number of retail parks and new travel-based units at Birmingham and Liverpool airports. In the year to date they also closed six shops, giving

a total of 2,224 shops trading at 14 May (comprising 1,831 companymanaged shops and 393 franchised units). Having made a good start to 2022 - with sales in line with their plan and a strong pipeline of new shop acquisitions ahead - looking ahead, they say that market-wide cost pressures have been increasing and consumer incomes will clearly be under pressure in the second half of the year. “We will continue to work to mitigate the impact of cost pressures whilst protecting Greggs’ reputation for exceptional value. Whilst considerable uncertainties remain, we are in line with our plan and the Board’s expectations for the full year outcome remain unchanged,” the trading statement concluded.

Uber Eats’ new partnership with One Stop Uber Eats has welcomed One Stop as its newest grocery and convenience partner, offering customers an expanded choice of essential products straight from their local store to their doorstep. The new partnership will see over 500 One Stop stores available on the Uber Eats app by the end of the year. The new addition will also offer household staples such as confectionery, fresh food and alcohol, along with the wider unique offerings that One Stop is known and loved for. The new partnership in the latest step in expanding their grocery and convenience expansion on the platform, say the company. The partnership will combine One Stop’s vast product selection and the convenience of Uber Eats doorstep deliveries which has already seen over 100 One Stop stores launch on the app over the last month, with a further 400 stores to be added by the end of Q4. Product offerings range from confectionery and alcohol to fresh meats, fruit and vegetables as well as ongoing seasonal deals and offers that the store is known and loved for. Alex Troughton, head of new verticals and grocery at Uber Eats UK said: “One Stop shops are known for their convenience and play an integral part in many communities. We’re excited to have them on board the Uber Eats app, allowing us to

offer our customers an even wider variety of grocery and convenience goods seven days a week.” Jonny McQuarrie, managing director at One Stop, added: “We’re thrilled to be partnering with Uber Eats and as always, we are committed to making it as easy as possible for our customers to shop with us. Customers will be able to have great quality products at their doorstep within minutes. We look forward to offering the Uber Eats service to both our existing loyal customers and new customers across the country.” One Stop stores are now live on the Uber Eats app between 7:30am-9:30pm seven days a week, delivering customer favourites to their doorsteps within 30 minutes. I 5


Growth forecast across all retail channels, though underpinned by inflation The UK grocery market is set to grow by 11.3% – from £216.8bn to £241.3bn – between 2022 and 2027, according to highly anticipated new figures from insight provider, IGD. While inflation will underpin the majority of growth in 2022, with a 3.5% value increase predicted, this will moderate from 2023 onwards, IGD anticipate. With the war in Ukraine impacting the UK supply chain and food prices expected to increase by 8.9% in 2022, IGD also anticipates shoppers will respond to this and the spike in general inflation by making real terms cuts in food expenditure. Caroline Myers, director of retail analysis at IGD, said: “Our new forecast sees growth for all retail channels. Though discount will naturally benefit from shoppers’ desire to save money, growth will be held in check by increasing competitiveness from other channels. “The outlook has changed most for larger stores, where we expect more competitive pricing and the development of more inspirational store formats to achieve growth, while convenience is well placed to build on the growth achieved during the pandemic. After largely holding on to sale gains from Covid, service investments and the rollout of rapid delivery will boost the online channel further. “Many shoppers on tight budgets will adopt a more for less mentality – managing their spend closely by trading down to cheaper ranges and pack sizes, switching brands for private label and seeking out the best promotions. Shopping will also be more planned, with many switching to more overtly valuefocused retailers. “Retailers’ sales will however be supported by shoppers eating out less often, building demand for athome entertaining and premium meal solutions.” 6 I

Other highlights from IGD’s channel forecasts, included discount gains from shoppers’ need for value - 2022-27: +£7.1bn (+23.9%). Discount will be the fastest growing channel over the forecast period, say IGD, driven by a combination of households looking to save money, discount retailers expanding their store networks, and variety discounters sharpening their grocery offer. Channel growth, however, will be held in check by a more competitive offer at multiples and by the increasing risk of sales cannibalisation in catchments where they are already well represented. Maxime Delacour, senior retail analyst and specialist in the discounter channel, explained: “Physical expansion will remain key to growth for discounters, with both Aldi and Lidl looking to maintain their ambitious opening targets for 2025. However, with the possibility of the retailers missing these targets and openings likely to slow following this date, forecast growth is also slowing. “Although like-for-like growth has been a challenge for the discounters, they are well placed with the costof-living crisis to appeal to shoppers’ increasing savvy behaviour. Attracting new shoppers will be key, with Lidl in a strong position here to use its Lidl Plus app to encourage loyalty.” After a slight decline in 2021 against huge surges in shopper numbers and order sizes, online will rebuild momentum and outpace discount from 2025, IGD state – 2022-27: +£5.0bn (+22.6%). Growth will pick up as new order capacity is developed, and rapid delivery services expanded. However, with operators facing into cost pressures, delivering profits is likely to be prioritised over sales growth, particularly in the short term, they suggest. Simon Mayhew, head of online retail Iinsight at IGD, explained: “Increasing

competition will ensure that bricks and clicks retailers continually invest in their online businesses. Quick commerce pure plays and bricks and clicks retailers will continue to expand their rapid delivery operations, enabling online to cater for a broader range of shopping missions, such as food for now and top-up shops. This will attract new shoppers to the channel and increase how frequently they shop.” In a more ‘neighbourhood focus’, say IGD, and following a 2021 impacted by tough comparatives, 2022 will see a return to more buoyant growth for the convenience channel as shopping behaviour normalises and events provide a boost, say the analysts 2022-27 +£5.9bn (+13.0%). Thereafter, the channel will continue to modestly outperform the market, sustained by ongoing investment from retailers in new and improved stores bringing enhanced capability to the channel. Patrick Mitchell-Fox, senior business analyst at IGD and convenience channel expert, commented: “2022 will be boosted by a number of big event opportunities – including the Platinum Jubilee in early June and the football World Cup in November. A hoped-for good summer would create additional opportunities, helping cement the recovery of city centres and travel, both domestic and in-bound tourism. However, it is clear that inflation will be an important factor in driving value sales during the year.” Nick Gladding, senior retail analyst at IGD, concluded: “A much-improved value position and effective loyalty schemes will allow operators to defend their market share much better than in the 2008 downturn. But operators need to ensure a focus on efficiencies does not compromise shoppers’ experience and that they continue to offer breadth of range to differentiate from discounters.”


MPE’s New Sandwich Packing Machinery Makes Lunch Last Longer For sandwich manufacturers, extending the shelf life of their product is key to management of stock levels and ensuring supply. The new SL1400VG machine from MPE UK is designed to increase the output level, and with the addition of vacuum and gas capacity, can enhance shelf life with modified atmosphere (MAP) packaging. The flexible SL1400VG (vacuum and gas) machine can increase output for sandwich and lunch ranges for food shops and the catering trade as well as larger scale production facilities. Cardboard skillet sizes are adjustable to suit different sizes of sandwich or pack size and provide a consistently accurate seal – and MPE is confident it can provide an extended shelf life so your product stays fresh for longer. MPE’s experience in the food packaging industry has led the company to develop a range of machinery suited to sealing and finishing a number of different substrates, from foils to paper to plastics. Its products range from smaller scale table-top sealers to in-line manufacturing machinery that can be adapted to work with legacy systems. Downtime is minimised by the simplicity of the machines, and changeover of tooling takes minutes with supplied spares and tools. The SL1400VG is manufactured in the UK using maintenance free, food-grade hygienic stainless steel, and designed to be easily maintained and user friendly. All MPE machinery is supported 24/7 by its UK based engineers, who can be called out to site if needed.

The recipe-driven configuration allows for a rapid switchover of products, which are loaded into the machine’s conveyor plates and indexed until they move to the sealing station. The sandwiches are then vacuum packed with the recipe-specific gas and hermetically sealed prior to being conveyed to a secondary packing station. Sealing around 20 packs per minute, the SL1400VG is a reliable addition to your production capacity. MPE’s Technical Director, John Hodgkiss, says its latest sandwich sealer ticks all the boxes for food to go: “Our extensive experience of the tray-sealing industry means we can deliver highly versatile alternatives to the marketplace which are robust enough to be used in the toughest environments. “The need for speed and accuracy is driving automation and innovation in the food industry, so we continually strive to provide exactly what our customers need to stay ahead of their competition and meet their own customers’ demands, as quickly, effectively and efficiently as possible.” For further information about sandwich sealers and other tray sealing machinery visit the MPE UK website or contact sales on 01663 732700.

NEWS Just Eat gives back over £9 million to its restaurant partners Just Eat has announced that it gave a £9.3 million cashback to restaurants last year, the largest amount on record, through its Booker partnership. Just Eat’s partnership with market leading wholesale provider Booker has meant the food delivery platform was able to give back more than £9 million to over 6,500 restaurant partners through the partnership’s cashback scheme, with more partners now claiming than ever before. As a Just Eat Restaurant Partner, there’s an exclusive cashback rate at Booker and Makro which can earn them up to seven per cent cashback on almost every purchase they make as well as further exclusive prices on over 18,000 products. Just Eat and Booker have worked together for over five years to support restaurants and is now more important than ever after rising inflation, soaring bills, supply issues and staff shortages emerging from the pandemic has left many restaurant partners struggling. Andrew Kenny, managing director UK at Just Eat, said: “We are only successful if our restaurant partners are successful. Supporting our restaurant partners is paramount, and our partnership with Booker is one way we can ensure we get the best discounts and offers available to them. We’ll continue to drive these deals over the next year to make sure partners are always getting the best value in everything we provide and continue to secure further savings to help them thrive.”

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Jiffy cooks up a new partnership with Miguel’s Pizza Jiffy, a local digital store boasting ultrafast delivery, has announced a new partnership with Miguel’s Pizza that will see a local kitchen hub set up in Jiffy Founded by Miguel Barclay, the restaurateur and author of the One Pound Meal books, Miguel’s Pizza will have four 14-inch pizzas – Margarita, Pepperoni, Truffle and Vegan – available from Jiffy’s hub. Bringing a taste of New York inspired pizzas to London, Miguel The partnership with Miguel’s Pizza signals the start of Jiffy’s plan to open more local kitchen hubs across the capital, with Jiffy aiming to collaborate with cafés, bars and restaurants to enable them to reach new consumers via delivery without having to have their own bricks and mortar presence. This is the latest in a sequence of growth announcements designed to support Jiffy cement itself as a leading local digital store with ultrafast delivery in London. Earlier this year, Jiffy announced its own in-house bakery service available from Jiffy In January, Jiffy announced a strategic partnership with BrewDog to launch BrewDog Express – a new delivery service being trialled in parts of London that gives customers in the relevant catchment areas access to a selection of fresh, cold BrewDog beer in minutes. Jiffy is planning to roll these Vladimir Kholiaznikov, CEO and founder, Jiffy, said: “Building on the

successful launch of our in-house bakery, which sees 300-400 orders every week, we’re excited to be partnering with London’s favourite Miguel’s Pizza. For the first time, Londoners will be able to do their groceries and have a hot meal delivered in minutes through the same app. Our pizzeria is part of an ongoing mission to innovate in the fresh and hot food category to be the ultimate online convenience store for Londoners at no extra cost.” Miguel Barclay, founder, Miguel’s Pizza, said: “We are delighted to partner with Jiffy so that we can get our iconic pizzas delivered to more customers across the capital. Our first local hub will mean that we can reach new neighbourhoods in a more efficient way, and we believe that our great product combined with Jiffy’s ultra-fast service will make for a successful recipe.” Jiffy currently has cloud stores in 16 London locations and says it has bullish plans to expand across the commuter belt and South of England. The scale-up focuses on high-quality fresh groceries and seeks to provide an alternative to last minute trips to the local convenience shop or off license. Jiffy offers a range of own label fruit and vegetable products, and it wants to enhance supply chain efficiencies by building its own warehouse infrastructure. This is with a view to sourcing the majority of products directly from manufactures by the middle of 2023.



Meet the game changers. Flexeserve Zone has been awarded a Queen’s Award for Enterprise: Innovation 2022, and is revolutionising the way hot food-to-go is served all around the world. Our latest innovation, Flexeserve Hub is the only unit designed to hot-hold packaged food delivery orders. Together with our all-encompassing service, Flexeserve Solution, these game changing products deliver true hot-holding.



Around Noon secures major supply deal with Tesco Around Noon, the awardwinning food to go manufacturer, has secured a new contract to supply its Scribbles range of sandwiches and wraps to 60 Tesco stores across Northern Ireland. The deal will see the Newry-headquartered firm, which produces an extensive range of products – such as sandwiches, salads, wraps and fruit pots – supply the Scribbles range across the retail giant’s supermarkets, Tesco Extra and Tesco Express stores, including its petrol forecourt sites. Around Noon has been in business for over 30 years and employs over 300 people. It already supplies a broad range of high-quality chilled, hot, frozen and bakery products to customers including forecourt and

convenience retailers and cafés throughout the UK and Ireland. Commenting on the new supply deal, Philip Morgan, Around Noon sales director, said: “At Around Noon we work hard to help our customers move with and stay ahead of changing trends and our Scribbles range is an enticing and engaging proposition for the on-the-go consumer. “We currently occupy a strong foothold in the

convenience retail and foodservice markets. Our new supply deal with Tesco Northern Ireland further expands our market presence as we grow our product offering with the large multiples.” Michael Crealey, Tesco buying manager for Northern Ireland, added: “We’re proud to support local and our new partnership with Around Noon reflects our commitment to continually

improving and expanding our popular lunchtime meal deal offer. The Scribbles range, with its unique personality unlike anything else in the local market, is the perfect addition to complement our existing food to go offering and has been an instant hit with consumers.” Alongside its own brand products, which include Scribbles and Twelve, Around Noon offers a white label service for blue chip convenience retail and coffee house brands. In 2016, it established Around Noon Bakery, which supplies well-known high street retailers and independent stores under the Sweet Things brand. Last year, the business secured rank in the prestigious Food & Beverage Fast 50 report produced by global advisory firm Alantra.

Benugo provides complete food and drink offering for ABBA Voyage Benugo is providing the complete food and drink offering for ABBA Voyage, a revolutionary new concert that sees Agnetha, Björn, Benny and Anni-Frid performing digitally with a live 10-piece band, in a purposebuilt arena in London from 27 May at the ABBA Arena (a state-of-the-art purpose built 3,000 capacity arena located at Queen Elizabeth Olympic Park in London). The offering includes a premium Departure Lounge area, a concourse eatery, four public bars, and a Prosecco bar. Additionally, there are eight dance pods seating up to 14 people which will include a private dance space, waiter service drinks and access to their own bar. 10 I

The Departure Lounge showcases a premium hospitality space within the ABBA Arena where guests can enjoy free-flowing food and drinks before the concert. With a capacity of 150, the Departure Lounge has been created with seating and areas to gather with friends around the bar or poseur tables, and serves food and drinks up to one hour and 45 minutes prior to the show, as well as post-show for evening performances. The menu features bowl and finger food, with highlights of smoked chicken with celeriac remoulade, pomegranate, and watercress; Hells battered cod, skin-on chips and caper emulsion; pulled jackfruit slider, slow cooked BBQ jackfruit, baby gem, jalapeño, and a plant-based bun; and sweet treats including Crosstown raspberry jam

doughnut, and Nutty Chocolate Brownie. Afternoon tea is served in the Departure Lounge for matinée performances with Blackcurrant éclairs and Battenburg cake. Prosecco, wine, beer, soft drinks and cocktails are be served as part of the hospitality package along with a food station of charcuterie and pickles, British cheeses, and antipasti. All members of the family are welcome with small portions for children available. The concourse eatery serves menu items including a London Dog, Cumberland sausage, onions, Dijon mustard mayonnaise, and an artisan baguette, a Vegan burrito, roasted Quorn, black beans sauce, tomato salsa, lettuce and vegan cheese, and a selection of Crosstown doughnuts.

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German Doner Kebab opens 100th UK restaurant Famous for pioneering gourmet kebabs in the UK and worldwide, German Doner Kebab (GDK) has reached the major milestone of opening its 100th UK restaurant, confirming its position as the UK’s fastest-growing restaurant chain. The new site has opened in the heart of Covent Garden on St. Martins Lane, London, in the heart of the bustling theatre district. The chain says that it has always prided itself on crafting ‘expectationdefying kebabs’, elevating what is one of Britain’s most-loved late night takeaways to a new level of quality, freshness, and variety, all wrapped into a superior dining experience. GDK’s food is freshly prepared in front of customers, using open kitchens in all restaurants. An uncompromising focus on quality means GDK uses only premium and lean cuts of meat, fresh locally sourced vegetables, unique signature sauces made daily in each restaurant, and handmade Turkish-style bread with its crisply

toasted waffle pattern. To mark the 100th occasion, GDK hosted a weekend of launch activity to celebrate its significant milestone. The latest opening also comes as German Doner Kebab forges ahead with plans to open 78 new restaurants in the UK during 2022, building significantly on the 39 opened during 2021. Now employing over 3500 people in its restaurants throughout the country, the brand boasts a development pipeline of 350 franchise units over the next seven years and has delivered a significant rise in UK total sales in 2021, up 75% from the previous 12 months, they report.

Based in Glasgow, Scotland, the brand has grown at great pace in the UK, Sweden and Middle East and now rapidly expanding in the USA, Canada, Saudi Arabia and across other key locations in Europe. Imran Sayeed, GDK CEO, said: “Opening our 100th UK restaurant is a landmark moment in the German Doner Kebab story but we are not stopping there. Our goal for 2022 is to almost double our UK portfolio and continue our mission to bring the GDK experience to more cities and towns throughout the UK. “We are a brand that listens to the needs of our customers and have been responding to the huge demand for our game-changing kebabs throughout the UK. We are now looking forward to forging ahead with our growth strategy and developing GDK as the fast-casual brand of the future, bringing a fresh and exciting alternative to the Gen Z and Millennial audience.”

Greggs awarded prestigious National Equality Standard Greggs has announced that it is proud to have been awarded the National Equality Standard (NES) in recognition of its efforts to improve diversity and inclusion (D&I) across the business. The UK National Equality Standard was launched in 2013 by EY and has become the accepted standard for inclusiveness in business across the UK. It is supported by the Home Office and the Confederation of British Industry (CBI). The Equality and Human Rights Commission (EHRC) was involved in its development and launch. To achieve NES certification, organisations are independently reviewed via a rigorous assessment against defined set of criteria and best practice standards. Companies must meet a minimum of 25 out of the 35 competencies with a degree of consistency across each of the NES seven pillars. Achieving NES accreditation formed a key part of Greggs’ commitment to ‘Embracing Diversity’, one of the company’s 10 pledges to make help make the world a better place by 2025. Being awarded the standard is an important step in Greggs’ journey to continuously improve in this area, enhance D&I across the business and ensure its colleagues increasingly reflect the communities the company serves, say the company. Some of the work undertaken by Greggs that was highlighted in the standard’s assessment included establishing 12 I

a D&I steering Group of individuals from across different areas of the business, developing and enhancing D&I training for all levels in the business and commissioning third party research into the barriers faced by potential applicants from ethnic minorities. The final review noted that Greggs scored above industry average when benchmarked against other organisations in the consumer products and retail industry. Roisin Currie, CEO of Greggs, said: “I am extremely proud of our collective efforts from colleagues across the whole business to achieve this fantastic recognition. However, the work does not stop here, whilst the accreditation is a significant milestone for us we need to keep this momentum and continue to work hard together to embrace diversity and inclusion across all areas of our business.” Simon Feeke, EY Director and lead NES assessor, added: “Greggs have demonstrated tremendous progress in embedding D&I throughout their business and HR processes with mechanisms for continuous review and measurement of progress. We were particularly impressed by their strong culture of learning and development, proactive approach to accessibility focus and the newly formed colleague network groups. Congratulations to Greggs and to all those who were involved throughout the process.”

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

Herald is introducing its premium, eco-friendly selection of kraft salad bowls. Aimed at providing you with a solution for the more discerning customer, the bowls are designed to complement the quality of the culinary offering and complete the overall experience. Available in a selection of sizes, with PET lids, the same containers are available in a rectangle shape, with paper lids, for hot food, allowing for a wider choice.

See how Herald can enhance your take out food offering.




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IGD supports aim to create a more transparent food system Following the publication of the Government Food Strategy, IGD - an organisation that helps to deliver positive social impact in partnership with the food and consumer goods industry - has outlined its support for the ambition to create a more transparent food system and the need for more consistent data to enable businesses to make better decisions and inform consumers’ choices. Susan Barratt, CEO of IGD, said: “We are supportive of the intention to work with the food industry to develop a reliable set of metrics and methodologies for data collection. It will be important to ensure that in doing so, data collection is simple and consistent, but importantly, adds value.” A key policy set out in strategy is the Food Data Transparency Partnership which, in addition to working with industry to develop at set of corporate metrics across health, sustainability and animal welfare, will provide consumers with the information they need to

make more sustainable, ethical, and healthier food choices. This will include developing a mandatory methodology that must be used by those who want to produce eco labels or make claims about the sustainability of their products. Susan Barratt continued: “We welcome the aim to develop a mandatory methodology that must be used by those who want to produce eco labels. This will build on the work IGD is leading with DEFRA, the wider industry and WRAP in developing a uniform approach to environmental labelling for the UK food sector. “In addition, IGD welcomes the confirmation that government will undertake a programme of randomised control trials to develop a suite of evidence based and value for money interventions to encourage and enable healthier and more sustainable diets, with the findings informing future government policy. This is an exciting research area with significant support from industry

– IGD is currently working with 20 leading organisations across industry and the University of Leeds to collaboratively test behaviour change levers in real-life settings and identify the most effective ways to drive positive and tangible change. “We look forward to sharing the results of our real-life trials, using the findings to work with government to build the evidence base. The trials take us on the journey of realising our longer-term ambition, to establish what levers truly inspire sustained behaviour change and help our industry to adopt best practice and create wide-reaching social impact. “We know from our conversations with businesses across our industry that there is a real desire to find a clear way forward and to help deliver a long-term positive change to Britain’s food system. IGD stands ready to play our part using our unique ability to bring stakeholders together from across the whole food and grocery industry.”

The man behind high street chains Pret and itsu is back with a bao! Julian Metcalfe, the ‘king’ of the high street sandwich, who co-founded the global food chain Pret-A-Manger 36 years ago is back with a bao! His crayfish & rocket sandwich changed lunchtime for millions of people forever, Pret selling in 2018 for $2 billion dollars and now the grandfather of two is returning to where he started with a revolutionary (hot) sandwich - itsu’s original chicken big’bao. itsu’s Asian-inspired (hot) sandwich steams in the microwave in 90 seconds. The two-handed soft steamed bun is stuffed with a signature blend of finely diced chicken, spring onion, soy sauce and 14 I

shitake & wood ear mushrooms. At 380 calories, and with an RRP of £3, it’s the perfect hot lunch, say itsu. “Successful innovation in the food business is rare,” said Julian Metcalfe. “But here we have a breakthrough product.” Julian Metcalfe and the itsu grocery team say that they spent

years perfecting big’bao which can now be found in selected stores nationwide - Sainsbury’s, ASDA, Tesco and online via Amazon Fresh - and ahead of the recent British Sandwich week, itsu’s original chicken big’bao was also shortlisted for the New Food to Go award at the Sammies. “When they founded Pret in 1983, Julian and Sinclair were inspirational in creating the £8 billion sandwich market that we have today. Having known Julian over the years I have absolutely no doubt that his latest innovation will prove to be another success story,” said Jim Winship, director of the British Sandwich & Food to Go Association.









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Celebrating success and rising to the challenges ahead May saw British Sandwich Week take place (turn to page 18 for a review), the final of the Sandwich Designer of the Year competition and announcement of this year’s Sammies Awards winners at a celebratory dinner held at the Royal Lancaster London Hotel on 5 May 2022. At the start of the Sandwich Designer Competition, BSA director, Jim Winship, acknowledged how good it was to be back out in the real world again after so much time spent in lockdown, but also how tough it still is out there for operators. “The good news is our market seems to be coming back, although the high street’s still remaining somewhat subdued - figures from Springboard indicating that footfall 16 I

is still down on 2019 - but all the evidence is that our industry is adapting to the new world, and volumes are coming back quite well in most cases,” he said.

“It depends where your business is located, but it’s a world that’s changing around us and our industry, being adaptive as it has always been, is rising to the challenge. One of the things that is really important in our market is the innovation which helps to drive things, although it’s very difficult right now with all the supply chain problems, but innovation is the way we’ve always known it over the last twenty or thirty years.” At the evening Sammies Awards dinner, Jim Winship thanked all the sponsors, judges, venues and data providers, and all who had supported the events, saying: “In all my years of steering this organisation, there’s never been a more challenging time than the one we now face, but I also know

NEWS that we will come through this as we are a creative and resilient industry which will reinvent itself to meet the challenges of the new normal. “Indeed, we face a time of unprecedented challenges which are not helped by government being increasingly hard of hearing. In fact, there has never been a more important time for us to stand together and make our voices heard. While we recognise that the Treasury has no money to directly support business, there is much government could do to help businesses and consumers through these difficult times without having to dig into their pockets to do so. “For example, we’re facing more and more costly new legislation from calorie labelling and environmental taxes to bans on the display of advertising of foods high in fat, salt and sugar. The taxpayer is going to have to pay for these things on top of the cost of living rises they already have to face over the months ahead. Why not delay them? It would not cost the Treasury anything to do this. “If there is one message to the government at this time, it is support us and work with us through these difficult times, and in return we will help you deliver the political objectives you have set for the longer term whether that is tackling climate change or obesity. As an industry, we are stronger if we work together. Equally, as a country, government and industry can similarly be stronger by working together.” In his dinner speech, current BSA chair, Greencore’s Robert Potts, said how the event was always a big social highlight of the industry calendar, and how, after a tough couple of years, it was all about celebrating success and about recognising outstanding creativity and innovation, and acknowledging the hard work that everyone in the industry is doing

to drive and recover the food to go market. “Over the past couple of years, lots of phrases and words have appeared that we all know and use. One of my favourites is ‘the new normal’. This implies that everything was normal and stable before 2020, but that’s just not true in this industry which has always been fast-changing and dynamic, and this is what we thrive on. Pace, constant change, and new ways of working, and long may it continue. But what we have experienced… Since 2020, has been truly unprecedented,” Robert Potts continued, referencing closures in the food to go market and crazy queuing scenes from the recent past. “The pandemic had a devastating impact on our industry that affected all of us, large and small. Virtually overnight 80% of all food to go outlets were closed, market value plummeted, city centres and some of the world’s busiest city centres were empty. Everyone was in lockdown and didn’t need their food to go. And sadly, we lost a number of key players, and outlets, from the market, and we cannot deny the personal costs and impacts. But

throughout this, the BSA has been there for our industry, offering valuable support and guidance to its members, lobbying civil servants and MPs to speak up for the industry and help protect its good name and integrity. Jim, and the team, we thank you for all the great work that you do. “Speaking as someone working in insight, who talks to consumers on a regular, everyone was always wanting to know what are consumers thinking, how are their habits changing, what will the new normal look like? So even when sales were 70% down, we realised that we needed to get even closer to consumers – we needed to ‘get into their homes’. And we did take some comfort in what we found. Thankfully, they still loved their sandwiches, but they were really terrible at making them and were getting very, very bored at lunchtimes! And they were really missing going to buy their favourite food to go.” In asking consumers what their perfect food to go experience should look like in the future, via a short video Robert Potts revealed Greencore’s findings, identifying a warm welcome, a lovely space in which to enjoy food, the option of a drive-thru as well as a preorder app, packaging made from recyclable material, locally sourced food, a sumptuous all-day brunch offering, the possibility to choose form many cuisines (everything from fresh salads to noodles and beyond), snack boxes for children, fresh desserts and something more indulgent when needed. “There’s still a lot of work to do,” Robert Potts concluded. “We’ve all done lots to help achieve this vision for our consumers, but we must keep going on, and this is what sets the pace for our industry… Listen to your consumers, make sure that you listen to your esteemed insight colleagues, and do look out for each other.” I 17


That’s a

British Sandwich Week 2022 was a huge success. Here, we re-live the key moments of this year’s campaign. BIGGER AND BETTER This year’s British Sandwich Week was bigger and better than ever before – a bumper event that attracted widespread media attention and delivered on its aims to throw the spotlight on the innovation and talent within the sandwich and food to go industry. The British Sandwich Week 2022 social media campaign grew exponentially this year, reaching over 11,000 people on Instagram, 25,000 people on Twitter, and over 26,000 on Facebook. A plethora of huge brands including Warburtons, Walkers Crisps, Costa Coffee, Birds Eye, Colman’s, Consumer input – Middlesbrough’s Ben Taylorson.

Hovis, Sainsbury’s, Oatly and Co-op highlighted the week across their own social media channels, sharing sandwich news, offers and general admiration for one of the countries favourite foods. Good, catchy hashtags such as #britishsandwichweek, #sarniecreations and #sandwichlove helped to increase social media engagement with users. Mainstream media were also particularly receptive to British Sandwich Week this year. A multifaceted awareness drive led to 684 pieces of media coverage, reaching a readership/audience of 1.59billion across national, regional magazines and newspapers, national and regional broadcasters and a host of websites. British Sandwich Week was mentioned on the radio 28 times and 36 times on TV. A highlight had to be Good Morning Britain where weather presenter, Laura Tobin, had to present the weather while munching on a sandwich delivered by Andi Peters to mark British Sandwich Week. While talking about the latest competition on the show Andi Peters joked: “Since I’m giving away a lot of bread!” as he brought out a plate full of sandwiches. IN THE SPOTLIGHT – OUR MEDIA MOMENT HIGHLIGHTS It all kicked off as usual with the Sammies and for the first time ever,




MA nd-2 Y 2 8 th 02 2

organisers invited a member of the public to join the panel of judges through a nationwide search for (in our opinion) Britain’s Best Job. The search for sandwich taster at the Grammys of the sandwich world was launched in early April via a nationwide media campaign that ran in titles all over the country. Entries flooded in and after much debate, the winner was chosen to be Ben Taylorson from Middlesbrough. Ben is a crisp sandwich connoisseur who had previously appeared on This Morning and worked with Walkers thanks to his crisp butty themed Twitter posts. He loved every minute of being a judge and attending the awards ceremony, talking of his experiences he said: “I applied because it looked like a really interesting thing to be a part of, I’ve been genuinely interested in sandwiches for a long time. It goes back to being a kid, as a family we didn’t have huge amounts of money, but sandwiches were a big part of growing up, they’ve been a fundamental part of my life. “Everything that I ate and saw was commendable, there were some unusual things. Things I would have never thought of or imagined. It was a really interesting day.”

BRITISH SANDWICH WEEK SUCCESS STORIES – BRANDS WITH CREATIVE IDEAS THAT GENERATED COLUMN INCHES What always makes for a successful event is when partners get involved and this year, national brands, including some of our valued members, were on hand with some brilliant ideas. A Giant Jubilee Sub Subway decided to focus its BSW activity on the Queen’s Platinum Jubilee creating created a giant seven-metrelong sandwich to mark both occasions – and delivering it delivered to a street party. The longest-ever Subway creation had one metre for every decade of Her Majesty’s reign. It took five people to make the huge Sub, enough to feed 12 households, with sections of different fillings including the Jubilee-inspired limited edition Coronation Tikka. It was assembled with approximately 340 lettuce leaves, 256 slices of cheese, 250 chunks of chicken, 128 slices of ham and 96 slices of pepperoni and salami. In addition, there were 64 slices of turkey, 96 slices of tomatoes, peppers, cucumber, pickles, olives and jalapenos

each and 150 slices of onion within 7m of Subway Italian bread. And it achieved lots of media coverage too. Brilliant benches to encourage lunch breaks M&S Food and Costa Coffee joined forces to analyse the lunchtime habits of working Brits during British Sandwich Week, with a survey that found a third of people take the correct lunch break each day. The results prompted the creation of a specially designed series of benches, each complete with ambient sounds, refreshing scents and phone chargers – everything needed to enjoy the “best lunchtime ever”.

The best of the rest… Recipe box delivery service, Gusto, shared its unusual ideas for crisp sandwiches which included a Crunchy Prawn Cocktail sandwich with Skips, a Curry Coronation Egg Mayo with Poppadoms and a Bangin’ Aubergine BLT with Frazzles. Uber Eats analysed its most delivered sandwiches and mapped out their popularity across the country with the Southern Fried Chicken Sub coming out on top overall. Surprisingly, the results also showed that despite recent plant-based food trends, nine out of 10 sandwiches

BACON AND BANANAS? Ben’s favourite sandwich from the day put him in full agreement with the other judges. A completely unique combination of bacon, bananas and miso caramel was unanimously crowned as the overall winner of the Sandwich Designer of the Year competition. Created by product developer Catherine Fleetwood, of convenience food producer Greencore, the extraordinary taste combination also attracted the attention of the media. The recipe featured in nearly fifty regional news websites and was also reconstructed by a journalist from the Daily Mirror who described it as ‘unlike anything she’d ever tasted before’. The other winners were also interviewed by journalists from their local areas both on radio and in newspapers and magazines. I 19

BRITISH SANDWICH WEEK it right into the 21st century, ready for the Platinum Jubilee. I have met the Queen, I actually got engaged to my wife at the Queen’s golden Jubilee garden party at Buckingham Palace, so I have a vested interest in royal celebrations. It seemed fitting to create this tribute to our monarch 20 years on from that occasion and 70 years from her taking to the throne.” Talking of this year’s event, British Sandwich & Food to Go Association director, Jim Winship, said: “British Sandwich Week may now be in its twenty fifth year, but the British public’s enthusiasm for a good sandwich is showing no signs of waning and this year has been our biggest and best to date. “What I love about this awareness week is that it brings industry professionals and companies large and small together. We’ve come through some tough times as an industry so to see such widespread involvement and creative ideas across the board has really brought a smile to my face. “It’s onwards and upwards from here and we’re already starting the planning for next year’s event.” featured meat, with bacon being the most common sandwich filling. Alex Troughton, head of grocery and new verticals at Uber Eat UK said: “Through Uber Eats’ grocery and convenience offering we are able to offer a huge range of products to our customers across the UK. Sandwiches have remained a top lunchtime choice for generations and it seems as though that trend will continue through grocery delivery.” Other ideas from this year’s event included a round-up of the best bottled waters to drink with the UK’s most popular sandwiches. An an eyeopening survey that revealed most people think about lunch more than they think about their children as well as a vegan makeover for Coronation Chicken created by award-winning vegan chef Tony Bishop-Weston. The author of The Vegan Cookbook and environmental diet campaigner put together the mouth-watering Jubilee 20 I

Jalfrezi Jackfruit sandwich which included marmite infused jackfruit and curried peas. Talking of his creation Tony said: “Tastes have changed dramatically since this classic dish was invented, so I wanted to give it an update that brings

Tony Bishop-Weston’s Jubilee Jackfruit Sandwich.

Next year British Sandwich Week 2023 will take place on

21-27 May


The UK’s food to go landscape in 2022 In her presentation at the recent Sandwich Designer of the Year competition held at the Royal Lancaster London Hotel, Lumina Intelligence’s Katherine Prowse provided some insight into the current market that reflected the recessionary impact now being experienced as well as indicating where future opportunities might lie. CURRENT STATE OF THE FOOD TO GO MARKET In considering the current state of the food to go (FTG) market, consumer confidence had fallen to a near historic low, with CPI (consumer price inflation) expected to average 7% in 2022, Katherine Prowse reported. By 2025, the UK’s FTG market is set to value £23 billion, having experienced significant slowdowns in 2020 and 2021, but with steady growth anticipated to start kicking in this year. In referencing the factors affecting FTG, travel (such as National Rail, TFL Tube and car use) had taken a dip during successive lockdowns, but was starting to pick up to pre-pandemic levels. A comparison of meal deal prices of some of the top FTG brands (Q1 2020 versus Q1 2022) revealed significant price increases at Greggs (29%), Sainsbury’s (17%) and Tesco (17%), whereas M&S, Wild Bean Café, Deli2Go, WHSmith, Boots and Co-op had remained on an even keel. Of the top FTG channels in 2022 to 2025, sandwich and bakery is predicted to be the most valuable (£354 million out of a total £1.6 billion market), with the travel channel in second place at £256 million. In the 12 weeks ending 30/1/22, sandwiches ranked as the fourth most consumed item on the go, with Lumina finding that sandwich consumers are likely to be older, male and ABC1. HOW HAS NPD (NEW PRODUCT DEVELOPMENT) BEEN AFFECTED? Almost half of new products are now salads, sandwiches or wraps, with premium products leading food in NPD. In particular, vegan and healthy trends dominate new products, with a significant increase in the number of such new products in Q1 2022. Additionally, almost a fifth of new products are low calorie or gluten free, and half of beverage NPD is now hot drinks and sparkling waters, the researchers found. Again, beverage NPD is premium led, they found, with 58% of the launch of new drinks in Q1 having price point of £4 plus. Sandwiches have an increasing share of mains across channels (mostly in coffee and sandwich shops, but also pubs and bars, restaurants and QSR). At the same time, sandwich price increases have been more modest than average (up 2.3% in coffee and sandwich shops when comparing March 2022 with February, for example), although this could be set to alter in light of supply and inflationary pressures. Mega trends can be seen in some of the current product descriptions being used – caramelised, smoked, mature, streaky, delicious and seasoned, for example. GROWTH OPPORTUNITIES Food to go spend is increasing at lunch on food and drink with average spend per occasion on food at lunch in the FTG sector up

3% to £4.74 during the early part of the year, Lumina had found, with customisation offering choice on smaller menus. Digital initiatives and partnerships (Costa and M&S, for instance) are driving convenience with FTG occasions dominated by indulgent products (‘treat’ being the second most common consumer mission for food to go, behind ‘being out & about’); the top three food to go items consumed being chips, burger and pastry with almost a fifth of occasions involving chips. IN SUMMARY Consumers will restrict spending, but the habitual and low-ticket nature of FTG will shield the market from the pressures faced by other channels, propose Lumina. The pandemic has resulted in a rise of premium, health (veganism, low calorie, gluten free) and indulgence versus virtue extremes, and key trends to hit are digital loyalty schemes and rewards enhancing value credentials, health versus indulgence NPD, international cuisines and products.

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? Y Z A R C

You’d be forgiven for thinking just that, when first presented with the winning entry from Sandwich Designer of the Year, Catherine Fleetwood, product developer at Greencore. For starters, the clue is in the name - “You’re Bacon Miso Bananas” – and then, it turns out, the name is also a pretty accurate description too. That’s right. Bacon. Miso. Bananas. Throw in some caramelised rice puffs and someone better fetch a priest because we’ve all just died and gone to sandwich heaven! A panel of industry experts, including celebrity chef Theo Randall, sandwich guru Max Halley and industry heavyweights James Newton-Brown (M&S) and Marta Pogroszewska (Gail’s Bakery), taste tested some of the UK’s finest and most innovative sandwiches at the annual Sandwich Designer of the Year competition. Catherine’s creation wowed the judges with its unusual yet perfectly balanced flavour combinations. Jim Winship, director, the British Sandwich & Food to Go Association said: “What we tasted at this event were no ordinary sandwiches... With ingredients like duck confit, mashed potato, cronuts and bacon and banana (together), our chefs are pushing the boundaries of creativity within everyone’s favourite everyday dining staple. We’ve tasted some truly tremendous sandwiches! “Catherine’s creation demonstrated this innovation at its best, the flavours, on paper, seem unusual, but when arranged together with precision and skill, what we got was an extraordinary sandwich. It was this creativity that earned Catherine the ‘best in show’ accolade.” Entrants competed over four categories which were judged on their creativity, design, and technical ability and innovative use of the sponsor’s product. Category winners were then put forward for the coveted overall competition winner title.

The Danish Crown Category: Winner You’re Bacon Miso Bananas by Catherine Fleetwood, Greencore

H. Smith Food Group Category: Winner The Oishii Sando by Susannah Montgomery, The Soho Sandwich Co.

Royal Greenland Category: Winner Hello Seaside by Sam Tebbatt, Melton Foods

Mission Foods Category: Winner Making a Pig of Yourself by Gary McDowell, Deli Lites

Talking of the win, Catherine Fleetwood said: “I still can’t quite believe that I won the Sandwich Designer of the Year competition – it feels like a dream. What an amazing event to be involved in and to win was just the icing on the cake, or should I say the bacon on the sandwich!”

Ingredients 40g Danish Crown - Pre-Cooked Bacon 40g Malted Cream Cheese (made with cream cheese, malt powder and icing sugar) 60g Caramelised Bananas (made with banana slices caramelised in caster sugar) 1 tbsp Caramelised rice puffs (made with puffed rice caramelised in caster sugar and a pinch of sea salt) 25g Miso caramel (made with sugar, cream butter and miso paste) 2 slices Black sesame french toast (made with shokupan milk bread, soaked in egg, cream and vanilla batter, sprinkled with black sesame and then fried) Method


Bacon - Brush the bacon with maple syrup and cook for 10 mins at 180c until dark and crisp Malted Cream Cheese - Mix 100g cream cheese with 5g malt powder and 10g icing sugar until smooth Bananas - slice two bananas on an angle, melt 10g of butter in a frying pan, sprinkle a layer of sugar on the surface of the pan, add the bananas and cook until caramelised on both sides (turn) Caramelised rice puffs - melt 10g of butter in a frying pan, sprinkle a layer of sugar on the surface of the pan, add the rice puffs, when the sugar has melted stir through the rice puffs and sprinkle with a pinch of salt. Miso Caramel - melt 75g sugar in a small pan until dark golden brown, stir in 75g cream until combined then stir in 15g butter and 5g miso paste Black Sesame French Toast - mix together 1 egg, 40ml cream and 1 drop of vanilla to form a batter, then dip 2 slices of shokupan iinto the batter and coat. Sprinkle the surface with black sesame seeds. Melt 10g butter in a frying pan. Fry the battered slices for 3-4 minutes on a low to medium heat until golden brown.

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THE SANDWICH & FOOD TO GO INDUSTRY AWARDS They say absence makes the heart grow fonder and, judging by the volume of bonhomie on display at the recent Sammies Awards Dinner, whoever ‘they’ were, they knew what they were talking about. By the time 5 May 2022 came around, three long years had passed since the movers and the shakers of the nation’s sandwich and food to go industry last gathered to catch up with old acquaintances; to make new ones and to celebrate each other’s achievements. And there was definitely a great deal to celebrate as the judges saw fit to praise not only the heavy hitters, but also the independent and regional businesses who are punching well above their weight. A great night was had by all and thanks must go out to all of the sponsors and supporters who make it possible as well as to the judges for their time and expert contributions which add the special sauce that makes winning one of these awards that little bit more meaningful. You can find complete details of all the winners on the Sammies website at but in the meantime, here’s what some of the winners had to say.

Dan Silverston, managing director, the Soho Sandwich Co., winner of the Manufacturer Award Absolutely proud and delighted to win, so unexpected, there are so many fantastic manufacturers, what an honour. Yet when I reflect, I can say that my team has been fantastic in hugely challenging circumstances. We’ve been brave and positive throughout these times and have made great progress, this one is for all the good people that have selflessly given their all to deliver the best possible food and service to our amazing customers not just in recent times but since we started. We remain humble but awards like this will give us all the boost to push on to the next level. Big thanks to the judges, the BSA and all those that voted.

Cathal McDonnell, technical and operations director, Deli Lites, winner of the Business Development Award It is an honour to have won the Business Development Award for 2022. I’m proud to have been nominated by my colleagues to represent the whole Deli Lites team as we continue to bring the best quality Irish food-to-go to the world. Thank you to Sandwich & Food To Go News for sponsoring the award and the British Sandwich & Food to Go Association for hosting the Sammies to highlight the achievements of our industry.

Antony Aguado and André Guedeney, André’s Food Bar, winner of the Independent Retailer Award and the Local Marketing Award We’re over the moon. We entered a few years ago, before the pandemic, and reached the finals. We didn’t win, but felt we could. We put in a lot of effort and felt we had a chance so it’s the recognition that we wanted and deserved after two years of challenging times for all small businesses. It’s down to a good team of staff. They’re all fantastic and we owe most of it to them, they’ve done very well. Danny Scobie, head of food to go, Scotmid Cooperative, winner of the Regional Convenience Retailer Award Absolutely awesome. This was an unexpected win for us and for our colleagues and means everything for all the hard work that everybody puts in over every single day, week.

Rob Lugton, category development manager, Laura Davis, product development manager, and Judith Jerodiaconou, senior category manager, Costa Coffee, winner of the Healthy Eating Award and the National Café Retailer Award Two awards tonight at the Sammies is incredible. We we are so stunned and so proud of the fact that we’ve actually won and we can’t wait to get the news back to the teams. There’s three of us here today, but there are so many more plus the stores and the operators.

Rosie Eiduks, product development manager, M&S, winner of the New Sandwich (Cold), the New Food to Go and Multiple Retailer Awards We’re just so proud of the work that’s gone into achieving these awards. This is not just one person’s job, this is a huge team and a huge amount of collaboration.


Taste and

quality Edward Gibson (pictured) is commercial director at Freshway Connect, having started out in the food business in the late seventies, working alongside his brother in helping grow a successful bakery business. This year, having been a judge for the Food Quality Awards and the Pizza Pasta & Italian Food Awards, he was invited to judge some of the Sammies too, and where he says he was on look-out for products that deliver in terms of taste and quality. How did you start out in the food business, and was it what you wanted to do originally? I did a law degree, and it was shortly after finishing this, in the late seventies, that my brother started a bakery business – Hot Bread Kitchens Ltd - by opening a shop. I went along while waiting for my exam results and by the time my exam results came back, I’d decided that I’d stick with the bakery business. I think it’s fair to say that I never had a great passion for the law, and I was wondering what I should do, but it was clear that our business was going to grow quite quickly - it was more exciting. My father had been in the bakery trade, and it was the last thing I thought I’d go into, but we opened one shop in August and by Christmas we had another two shops and then we grew the shop business, eventually building it up to 28 through the eighties. We started selling sandwiches in our shops, and which we made in our shops. Then, in the early nineties, we created a unit to make the sandwiches for our shops initially, before starting to sell them to third parties, to forecourts, and then we went into foodservice – contract catering and hospitals, and then eventually into 28 I

retail (ASDA, Morrisons mainly, and we also manufactured and developed the WeightWatchers sandwiches). From the early nineties to the mid-noughties, we built a £20 million manufacturing business and during the nineties, I was chairman of the BSA for six years. I think our business was probably unique in that coming from a bakery background, we baked a lot of our own bakery products – not sliced bread, but rolls – and which gave us quite a distinct offering.

necessarily be looking for qualities that you might expect in other products, but you’ve got to be aware that it’s geared towards a particular demographic. But number one for me is that you are looking for food quality. For example, in a vegan product, say, I’m not looking for a lack of taste only to then say “well, it’s a vegan product, so we shouldn’t expect too much of it”. It’s got to deliver. You have to put personal preference to one side and try and be as objective as possible.

How did you get involved in the Sammies Awards judging? I was asked! This is the first year I’ve been involved in the judging, although I’ve done judging for the Food Quality Awards and also the Pizza Pasta & Italian Food Awards (PAPAs).

Any advice for entering the awards? It sounds obvious, but choose the right category. Be very clear in your description as to what you’re being judged against and what you’re actually proposing to deliver. I find that you are not swayed so much by the background literature that’s provided with the samples, but if someone’s entering a full-flavoured such and such-type of sandwich, you will be judged against how full flavoured it is. So be very clear that what you’re proposing is what you’re delivering, with the quality and the taste being the two over-riding features that you need to be mindful of. If it’s a new food product of the year, for instance, people get carried away

What’s required of a judge, and what have you learnt? You need to be objective. And you need to be aware that while a product might not be to your particular liking, you shouldn’t judge it on personal taste. It should be judged overall. You have to be very keenly aware of what you are judging. If you’re judging a healthy food product, you have to judge it in that manner. You can’t

with the fact that it is new and there’s nothing quite like it, but it’s no good if it doesn’t deliver in terms of the quality and taste. What’s your current favourite sandwich or ‘go to’ food to go item, and why? I still like a freshly-made chicken and bacon baguette – a good quality baguette, good quality chicken and a good quality Maple-cured bacon. I do think that’s hard to beat. Of the products I ate this year, though, there was a very innovative sushi that I really liked. I like sushi anyway, but the flavours were good and they took sushi to a different level in terms of taste. Looking ahead to the future, what trends do you see? Oriental tastes - the bao buns that I think itsu were doing, for example. I think generally the new products are

going to come from world cuisine. We’ve had all sorts of introductions into this country. We’re sort of like a sponge, really, for cuisines from across the world - possibly, people would argue, because we haven’t really had one of our own. I visited a Georgian restaurant recently, in Greenwich, London, and even the wines were Georgian. London is a world city, and why, I think, we’re getting so much creativity, because

somebody will go along and eat something, and because they work for a sandwich company, they’ll say “that’s a fabulous flavour, how can we do that in a sandwich?” I think the industry is in good health. It’s obviously had a very difficult time, but I’m pleased to see that when I talk to some of the smaller companies, they seem to have weathered the storm and are coming through, firing on all cylinders.

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Achieving sustainability Sustainability is a buzzword that we can’t seem to shake off, and rightly so, says Ernie Dewhirst (pictured, managing director of enterprise resource planning specialists, Evolve 4 Solutions Ltd), who has been installing operations centric management systems within the food industry for over 20 years. Here, he shares his thoughts on achieving sustainability in the food and beverage industry by exploring the need for more transparency in the industry through the use of blockchain, allowing for more informed choices, as well as addressing waste through the supply chain. What is sustainability? Let’s start by defining sustainability, specifically in the food and beverage sector. This is a topic that is covered by the European Commission’s Farm to Fork Strategy first published in 2019 which is at the heart of the European Green Deal. This aims to make food systems fair, healthy, and environmentally friendly. The Commission’s Farm to Fork Strategy states its aims as accelerating our transition to a sustainable food system that should have neutral or positive environmental impacts, help to mitigate climate change and adapt to its impacts, reverse the loss of biodiversity, ensure food security, nutrition and public health - thereby making sure that everyone has access to sufficient, safe, nutritious, sustainable food and preserve affordability of food while generating fairer economic returns, fostering competitiveness of the EU supply sector and promoting fair trade.

recognise and identify the journey that food takes. We need to collect information on the journey and use this to educate the consumers in their buying and eating habits and drive sustainability in all its forms. One approach to collecting and making visible the information is the application of blockchain technology. Although challenging to implement, it would allow everybody in the chain, including the consumer, to see the journey of the product: from farm to fork. Blockchain will allow a consumer to track the food’s journey from the point of source, a farmer for example, through which they could record all the information about the food, for example the condition of the crop, to the batch number. Each organisation in the chain from Farm to Fork would

Blockchain journey tracking Achieving sustainability not only requires the food sector to take the steps defined in this strategy but also to 30 I

then do the same, all the way through to the stage of a consumer purchasing and consuming that food product. Currently, we tend to only look at the last stage of a food product’s journey, when the product goes into consumer packaging and that tends to be what we focus on from a sustainability point of view. Meat and fish, for example, will have an identification code on the packaging which tells the consumer where it was processed but that doesn’t tell you much – not where it was caught or how sustainable was the method of fishing. There is a need for us now to think about that whole journey. This kind of traceability allows the consumer to make a more informed decision on what they are eating while also helping with the prevention of food fraud.

Product packaging Packaging is one of the more obvious ways in which companies and consumers recognise the sustainability of a product. We all know that there’s a need to reduce plastics and the sandwich industry has made significant steps in moving away from plastic in packaging. The next stage will be to ensure packing sources are sustainable and fully recyclable. Whether we like it or not, packaging is there to allow us to transport product around without damage or deterioration. How we get to sustainable packaging is a tricky one, particularly for wet products. As an active diver, I’m all too aware of microplastics and plastic waste being a real problem in our oceans now and I am passionate about seeing a reduction in this. A survey found that a 100g serving of sardines could potentially have 30mg of microplastics. Another point on packaging is the cost. Not many people realise that, for example, when buying a tin of something, the tin could account for around 70-80% of the cost to the consumer. Rising costs of steel and aluminium means that either

OPINION a compromise has to be made on the quality of the product or prices increase. The industry is working hard to find solutions for better packaging. Water Our usage of greywater is a concern. In some parts of the world access to water is a challenge, but in the UK the challenge for us is the amount used from production facilities that flows down the drains. This water first has to be reprocessed as it contains contaminants and fats and there’s a cost to making sure nothing that gets back into the environment does so without being treated. Naturally, if this water goes into our rivers untreated it can harm the environment. Fruit and veg A lot of food can be wasted because it’s not considered aesthetically pleasing enough for the consumer. Supermarkets can be selective in what they sell because they believe the consumer wants the perfect shaped banana or potato, but there has been a push to educate and show consumers that not all fruit and veg is perfectly shaped. Once upon a time we used to be able to send this kind of food to our local pig farmer, but because of new legislations that has been stopped. Which is only a positive thing. Some supermarkets do wonky veg boxes where the customer gets a selection of fruit and vegetables that are near the end of life or look a certain way. I’d argue why should these be sold cheaper because they don’t look perfect? One of the problems we face is that we aren’t programmed to only

use what is available to us. This becomes an even bigger issue given that we are facing food shortages due to the Ukraine and Russian conflict and growing populations around the world. We have to make better use of what we have available. We can’t afford to keep generating the waste we are producing at every stage of the process. In fact, in the UK alone, 4.8 million tonnes of food is wasted in the supply chain every year. That’s enough to feed approximately 2,646,000,000 people each day. Growing crops It’s interesting to note that the amount of arable land in the UK and across the world is actually relatively small and this has decreased over the last 20 years. The issue is we have a finite capacity to grow food in the world and climate change is making this even harder if it’s not sustainable, which creates further pressure on supply of food. In the UK we need to find more ways to grow food ourselves, or we have to make sure what we use is used to the fullest potential, which then goes back to making sure we don’t have as much waste in the food chain. For example, in 50 years’ time, we may not be able to buy a bag of carrots, but have to buy them individually as they will be more difficult to source. Food subscription services like Hello Fresh where you only receive what you need to cook a meal may become more of the norm, rather than a lifestyle choice, as this is more sustainable.

remain a high priority. Investment in lower energy forms of production through insulation, equipment that reduces consumption or reducing the generation of waste production must be our goal combined with the investment in green energy production. This means we must be open to all forms of green energy production whether it comes from solar, wind farms, nuclear or even tidal. To conclude, I think we have a lot of work to do to make the food and drink industry more sustainable. I believe a major driver in achieving this is in making available to the consumer as much information as possible so that they can make more informed choices on how sustainable our food is in all aspects of its journey. The

danger of this is of course it could be information overload! Food companies need to be more open and visible and while they want to be sustainable, they may lack the knowledge in how to improve this. Of course, increasing sustainability through software could be costly to them. Overall, we need to see an improvement in the food industries’ IT systems, intervention at government level and the public’s push to get more information on what’s on their plate in order to make real change happen. I believe the industry is up to the challenge, to ensure both sustainable and secure food supplies are available to the consumer but it will take time and this is also another one of our precious resources that needs not to be squandered.

Power and electricity We can all probably agree on the need for green energy but the need to reduce energy consumption must I 31


flavour As might be expected, the increase in delivery and takeaway, as well as restrictions on travel, has impacted consumer taste buds and requirements when it comes those allimportant additional sauces and condiments. WHAT’S TRENDING? “With many consumers having been prevented from taking a holiday abroad, or choosing not to, they have been travelling globally through condiments, and they like it hot!” reports Rachel Shoosmith, marketing manager at Creative Foods. “This explains why hot and spicy sauces, such as sriracha and chimichurri for instance, are now store cupboard staples. Other growing trends are regional American sauces, especially less common vinegary options, and African influenced sauces. “Standard ketchups no longer cut the mustard and so this popular favourite is now being customised with various ingredients, including protein. Black garlic is being added to create a deep umami flavour 34 I

with notes of molasses and, in line with the importance of provenance, the inclusion of named varieties of tomatoes is a growing trend, as is the use of vegetables other than tomatoes to create a whole plethora of different ketchup flavours. “It is also interesting to note how table sauces are being positioned across the globe. In Europe this translates as 21% gluten free, 20% no additives or preservatives, 18% vegan, 12% vegetarian and 8% traditional. Contrast this with Asia where the figures are 4% gluten free, 14% no additive or preservatives, 3% vegan, 19% vegetarian and 8% traditional (Innova 2021 data).” According to Innova 2021 data, the total value of the global sauces and seasonings market is just over

200 billion Euros. Table sauces held an average 15% share of this market during the period 2017 to 2021. Europe had the biggest share of table sauces NPD (37%), driven by natural launches, vegan and keto friendly varieties, traditional and original recipes, free from claims, alcohol infused formats, handcrafted launches, global flavours, and limited editions. VEGAN INFLUENCE There are more and more vegan and vegetarian options being launched within new table sauces due to the growing importance of plant-based eating - reflected in the fact that they represent 13% and 9% of product launches respectively according to Innova, April to September 2021 data.


“All of our Atlantic’s House of Lords Premium BBQ Sauces are vegan and we also have an Oasis Luxury Vegan Mayo in our range,” says Rachel Shoosmith. “When it comes to vegan sauces, our Oasis Luxury Vegan Mayo looks, and tastes, just like the real thing, so vegans can enjoy a mayo dip with their fries, or as a sauce for their vegan burger, safe in the knowledge that it is vegan. To create vegan dips with a twist, simply mix vegan mayo with on-trend ingredients such as black olives, smashed avocado, sundried tomato or pesto.” Creative Foods’ range of ‘simply add Tabasco® ideas’ encourages chefs to create condiments with a difference such as mixing mayonnaise with a splash of Tabasco Chipotle Pepper Sauce for a Mississippi Muddy Mayonnaise, or combining ketchup with Tabasco Red Pepper Sauce for ketchup with a kick. For those looking for hot and spicy sauces, they suggest a vegan sriracha mayo made by mixing vegan mayo with a splash of Tabasco Sriracha Sauce.

PACK FORMATS Unsurprisingly perhaps, the huge increase in delivery services and takeaways in recent times has led to a significant rise in the demand for single serve options such as dip pots and sachets. There is also evidence of a growth in sales of dips linked to specific meal occasions, so you will now see them being merchandised in the chilled aisles instead of the traditional ambient sauce aisle. This is retail taking a cue from the takeaway/delivery/out of home sector (a good example being a garlic & herb dip merchandised alongside chilled pizzas). Creative Foods produce personalised dip pots in a variety of flavours and formats at its state-of-the-art manufacturing facility in Burton, and their Tabasco sauce sachets and mini bottles can also help to add flavour and excitement to any dish and can easily be popped into a delivery or takeaway box, they suggest. Lion sauces from AAK Foodservice have also recently launched a range of products aimed at summer dining and responding to the ‘dipping pot’ demand, say the company. Five of its bestselling, on-trend sauces and dressings have now been captured in 25g single serve dip pots, offering a hygienic and convenient way to bring extra flavour to menus.

Beyond ketchup - the top sauces According to a report into the QSR and fast casual market by the Food People (2021), the top sauces are: 1. Guacamole (added to sandwiches and burgers or used as a dip). 2. Mayonnaise, Aioli, Caesar, and Tartare (flavoured with garlic, chilli, honey and mustard, or herbs, these can be plant-based and used as a base for secret sauces). 3. Barbecue (called out as Korean, bulgogi, Texan, Hawaiian and honey). 4. Chilli (popular types include sriracha, Thai, sweet chilli, peri peri, Cajun, Jerk, Creole, or with pineapple and mango from southern US or the Caribbean.) 5. Teriyaki (this Japanese sauce continues to grow in popularity as a dip and marinade in all types of fast foods including burgers, sandwiches, and bowl food).

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Lion Sticky BBQ Sauce, Garlic & Herb Dressing, Sweet Chilli Sauce, Very Hot Chilli Sauce and Chunky Tomato Salsa are all available in the new 25g individual portion size and can act as accompaniments to summer salads and sharing platters, propose the company. They’re also ideal when used as dips for crunchy vegetables and fries and for adding an extra taste dimension to barbequed meat, fish, halloumi and tofu, they add. Designed for ease and speed of service in pubs, restaurants, takeaways and cafés, Lion’s handy 25g dip pots are convenient for al fresco dining, giving diners the opportunity to tailor their menu choice to suit their individual taste.

Lion’s on-pack labelling also complies with Natasha’s Law with all ingredients cited on individual labels, the company point out, this special selection of sauces also being nut free, fully vegan, dairy free, gluten free and soya free. As the servings are available individually, this ensures the products meet the needs of customers with food allergies and special dietary requirements. Launched with food hygiene in mind too, Lion’s 25g dip pot packaging format means there is no need for customers to share condiments, thus keeping cross contamination at bay. “From table service to takeaways, our single serve dip pots offer a new simple, speedy, hygienic and costeffective way for caterers to serve our most popular sauce and dressing flavour combinations,” says Lion brand manager Sarah Lesser-Moor. All five sauces and dressings are available in packs of 100 x 25g and have a 12-month room temperature shelf life.

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SAUCES & CONDIMENTS Free sauce trial Encona, which makes a range of cooking, dipping and table sauces in eight flavours covering a wide ‘heat’ range from the mild Thai Sweet Chilli to Scotch Bonnet Sauce, joined forces with Deliveroo recently to distribute 30,000 sample bottles of their Thai Sweet Chilli Sauce (142ml) and 30,000 bottles of their Original Hot Pepper Sauces (142ml) from ‘ghost kitchens’ that house Deliveroo’s ‘editions restaurants’ in 20 locations across the UK. Encona is made by Grace Foods UK, supplier of Caribbean food and drink, with the sauce having its origins in Jamaica (the first sauce that launched back in 1975 being the West Indian Hot Pepper Sauce). The brand has evolved over the decades to develop sauces inspired by foods and flavours from all over the world, including the Thai Sweet Chilli Sauce, South Carolina Reaper Sauce, West Indian Exxxtra Hot Sauce, Louisiana Cajun Hot Sauce, Indian Mango Chilli Sauce, Jamaican-style Jerk Barbecue Sauce and Jamaican Scotch Bonnet Sauce. The company also introduced a whole new product line of marinades that launched in Tesco in May, and featuring Mexican Adobo, Moroccan Harissa, Korean Bulgogi and Jamaican-style Jerk. “We are thrilled to have worked with Deliveroo to distribute free sample bottles across the UK for diners to add some spice to their takeaways, or to bring some ‘heat’ to everyday meal times. We have found that food lovers who buy Encona use it on all types of food, from pies and mashed potato to pizza and pasta!” said Vandu Patel, marketing manager for Encona.

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VERSATILE AND INDULGENT “Indulgence and Mexican cuisine are two hot trends in foodservice these days – and they’re not going away anytime soon,” reports Nick Minchin, marketing manager UK & Ireland at sector supplier, Santa Maria. “Customers are counting the pennies, but still want to enjoy themselves when they go out to eat, whether it’s an old favourite or something new and exciting. And consumer interest in Mexican cuisine has grown consistently in recent years, with demand spiking as more of us added it to the lunchtime occasion during lockdown.

favourites, and demand rising for comforting, indulging classics, Santa Maria’s new Cheddar Cheese Sauce helps address these trends in a manageable way, they feel. Offering more menu options with a smaller inventory, the new sauce is ideal for dipping, topping, filling wraps and creating firm favourites and trending new dishes. A versatile off-the-shelf option, the new launch has been designed to add interest and enjoyment to a range of cuisines, using just one reliable and versatile ingredient that lets food to go operators show off their flair and meet their budget, say the company.

“Loved by meat eaters, vegans and flexitarians alike, Mexican was one of the top global cuisines mentioned over social networks for the last four Veganuaries, according to out Santa Maria UK’s Delve Social Media Insights. And in our 2021 WrapFusion report on wrap trends, Fajita emerged as the top flavour, nominated by 37% of respondents.” Meanwhile, the company acknowledge, from food to go operators to creative chefs, UK foodservice professionals face increasing pressure to reduce costs by cutting down on ingredients, while keeping customers coming back for more by serving up popular standbys and being inventive with tempting new offerings. With Mexican cuisine continuing to boom as one of the nation’s

Santa Maria’s Cheddar Cheese Sauce can be served hot or cold and with its full-bodied Cheddar flavour and smooth pourable format, it’s easy to transform everyday ingredients into premium comfort dishes, indulgent sauces and Tex-Mex crowd-pleasers. Mexican cuisine can be easily personalised using condiments, allowing consumers to have their meal, their way, they point out. For those who like it hot, Santa Maria spices and condiments can help dishes go further with extra ingredients that add flavour, richness and spice. Add extra kick with jalapeños, temper the spice with guacamole and sour cream, and with indulgence available in the form of cheese sauce and sour cream, a meal can easily be tweaked to meet diverse dietary needs, a growing priority in foodservice these days, they suggest.

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labelling The importance of allergen labelling and awareness has once again been brought into sharp focus, particularly with the increasing use of online delivery apps and platforms across all types of foodservice operators (calorie labelling becoming law in England and Northern Ireland as of 6 April for large food businesses operating in the out of home sector). CURRENT FOOD ALLERGEN LAWS “In July 2020, James Atkinson tragically died after eating a slice of pizza he had ordered via a delivery app. He had a known peanut allergy; his cause of death was due to an anaphylactic reaction,” reports Tess Warnes, company dietitian at food procurement company, allmanhall. “An inquest into his death is to take place in October 2022 as the circumstances surrounding his death are unclear. It has been suggested the pizza he ate that day may have been made with peanut flour instead of the usual almond flour. The family are calling for a change in the law around takeaway foods and apps for ordering food.” “The Food Allergen Regulations 2014 state all businesses must have a full traceability system in place to be able to track the ingredients used, and must also provide allergen information for all products sold in the finished 40 I

goods. This information must be readily available on demand if a customer asks for it. “Natasha’s Law came into effect last year and applies to foods that are prepacked for direct sale (PPDS). PPDS foods such as sandwiches, baguettes and pastries are made and packaged onsite to be sold to customers. These foods must contain a full ingredient list with the allergens highlighted in bold. This would apply to cafés/delis that sell ready packaged items that have been made onsite.”

FOOD ON THE GO “Regulations for PPDS food that may be provided by a fast food or takeaway restaurant only apply when the customer orders in the shop (not online or by phone), and includes foods such as cartons of chips or chicken nuggets in packaging and placed under a hot lamp, breakfast or lunch boxes ready for sale to the final consumer, prepacked paninis or boxes of pizza which can be reheated at the consumer’s request and prepacked sandwiches or salad boxes,” Tess Warnes continues. “Food ordered online or over the phone is classed as distance selling and therefore Natasha’s Law does not apply.

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LABELLING RESPONSIBILITY Food business Food businesses have a legal responsibility to provide food allergen information on all the food served. Food ordered via an app/ online, or via the phone, is classed as ‘distance selling’, therefore does not need to be labelled with the full ingredients. Businesses selling food this way only need to ensure that mandatory allergen information is available to the consumer before they purchase the product and on delivery, this can be provided on the website, a menu or over the phone. Food delivery platforms Whilst the food delivery apps do not have any legal responsibility for the allergen management of the food businesses on their platform, most of them have allergen policies they expect their suppliers or clients to conform to, with most stating they will remove a business if not complying. However, how well organisations are vetted and checked is difficult to say. There are calls from bodies such as the Royal Society of Public health for food delivery platforms to only take on new clients once they have provided their allergen information; currently, this is not compulsory. This would ensure then any business wanting to use these platforms understand the allergen laws and comply to the regulations that they are able to communicate all the allergens in their dishes. Consumer Allergen information is complex for businesses to manage. Those with food allergies should always communicate their needs clearly, if ordering online and there is nowhere to mention their food allergy they should call and let them know, and not just rely on any information online.

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Businesses selling PPDS food this way only need to ensure that mandatory allergen information is available to the consumer before they purchase the product and at the moment of delivery. This can be provided on the website, via a menu or over the phone. “As food delivery apps and online delivery services are not so tightly regulated for allergens, it does leave a number of loopholes where errors can occur.” BEST PRACTICE Tess Warnes advises the following in relation to online ordering. Operators 1. Include allergen information on online menus. 2. Ensure any online ordering methods/apps include the ability for customers to notify/flag up any allergies they may have. 3. For any phone orders staff should ask about allergies. 4. Create an allergen sticker to go on takeaway boxes to highlight allergens in delivered food. 5. Make customers aware of any changes to dishes. 6. Ensure all staff have up to date allergen training. Food delivery app providers 1. Only allow businesses to join the app if they input all their allergen information. 2. Ensure the format of the app allows customers to notify businesses of allergies at the time of ordering or prompts the customer to call first. 3. Hold detailed allergen management polices businesses must adhere to. “If all these measures had been in place when James Atkinson ordered his pizza, the sad truth is that he may not have lost his life. Allergen management needs to be taken seriously, with consideration given to online ordering where the customer may not speak to anyone throughout the ordering process. Stringent allergen management processes need to be in place across all areas of a food business,” concludes Tess Warnes.

LABELLING SOLUTIONS “A key priority for businesses operating in food service or food to go industries is ensuring that they comply with the legislation that exists to keep consumers safe. In recent years, there have been several changes to the law regarding food labelling, resulting in uncertainty for many businesses, particularly small or independently run companies,” confirms Tony Mariani, managing director at AM Labels Limited, a supplier of complete labelling solutions, including manufacturing and warehouse automation, barcoding and RFID systems. “In October 2021, Natasha’s Law came into force, bringing with it significant changes to the way food is packaged and labelled, and requiring businesses of all sizes to display ingredients and allergens on foods that are pre-packaged for direct sale on the premises. Furthermore, allergenic ingredients should be emphasised to ensure they are clear and visible, such as in bold or italics, while also adhering to font size requirements. “More recently, mandatory calorie labelling was introduced in April 2022, requiring businesses to display calorie counts clearly and prominently at the point of choice, such as on menus, food labels and delivery platforms. On all non-prepacked food and soft drinks, businesses such as cafés, restaurants and takeaways, are now legally required to include the energy content of the item and the size of the portion that the calorie information relates to. “Furthermore, labels should also include a statement on the recommended daily calorie allowance. While the new rules currently only apply to businesses in England with over 250 employees, smaller companies are also being encouraged to adopt the regulations.


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LABELLING “Whether a business is a large food to go company or a smaller, independently run enterprise, changes to the law that impact the way in which they operate can be daunting and often costly. There are a number of low cost, easy to use colour label printers available on the market that can help companies of all shapes and sizes to produce high quality labels, in-house.” For businesses looking to create labels that comply with legal standards, bringing their labelling in-house provides numerous benefits, feel AM Labels. When compared to outsourcing, in-house label printing offers a reduced cost per label, in addition to eliminating delivery times, they claim. Colour label printers also enable users to create as many or as few labels as they require, they point out, reducing waste and avoiding minimum purchase quantities that many label manufacturers implement. “In-house labelling can also simplify the production process and increase flexibility, particularly when it comes to adhering to labelling regulations. Whether a business has low volume or high volume requirements, several printers available on the market can offer the ability to replicate the print quality produced by label manufacturers,”Tony Mariani continues. AM Labels offer a range of software packages, including customised solutions, that can assist with designing and customising labels. There are several software solutions available for food service or food to go businesses that can support them in producing ingredient and allergen labels that are both accurate and legally compliant. Their team of software engineers has also developed a unique cloud-based software that enables companies to print full colour labels from a PC, laptop, tablet or phone, and is compatible with a variety of label printers. The software supports users in uploading, storing and modifying ingredients, allergens and calorie data, as well as enabling them to collate ingredients into recipes to speed up the production process. In addition 44 I

to including a template designer to assist users in the creation of bespoke label sizes, the software can be further customised to each company’s requirements, while ensuring full compliance is achieved with every print run. Additionally, AM Labels’ food labelling software is compatible with a variety of label printers, including colour and thermal models.

and hospitality industries. There are a range of printers on the market that are available at a very reasonable initial purchase cost, and software from AM Labels benefits from a low monthly fee. We ensure selecting a label printer is a simple and straightforward process, supporting our customers through purchasing, installation, technical support and maintenance.”

REACTING TO SUPPLY CHAIN CHALLENGES “Many businesses will have been affected by recent supply chain issues which, for most industries, have caused product shortages and delays. In-house labelling provides companies with the ability to react swiftly to supply chain disruptions and shifts to market demand,” adds Tony Mariani. “Food labelling software enables users to store ingredient, allergen and calorie data for recipes from specific suppliers, meaning if a business is unable to obtain products from its regular provider due to supply chain issues, it can easily access the data of ingredients from alternative suppliers. Furthermore, once a company has purchased a label printer and accompanying software, future changes to food labelling legislation can be reacted to with ease, significantly increasing flexibility. “For businesses concerned that bringing their labelling in-house will increase expenditure, printing your own labels is an extremely cost-effective and profitable solution, particularly for companies operating in the food

COUNTING THE CALORIES Food labelling pioneers Planglow say 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, as of the 6 April 2022, it 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, labelling and packaging provider Planglow has added a calorie labelling tool to it’s multi-award winning food labelling app LabelLogic Live which allows users to automatically calculate the calorie content of food and drink products and simply add to their labelling and ticketing. “The new calorie labelling regulations are of course preceded by the winter covid restrictions and the introduction of Natasha’s Law last


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LABELLING 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,” says Planglow’s technical director, Richard Newman. Planglow’s calorie calculator is accessed via the company’s online labelling app, LabelLogic Live which works on any web-connected laptop, computer, mobile phone or tablet, users create their food labels online and then print using a standard desktop printer. “LabelLogic Live makes it really simple to add calorific values. Users select ‘Calorie Information’ in the app’s

Template Designer and then position their calorie box (or boxes) wherever they’d like them to appear on the label. We have three options for displaying calorie information depending on the space available to the operator: text only plus calorie box options,” explains Richard Newman. 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 restaurant 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 to 24 months,” Richard Newman concludes.

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types of PPDS foods. Printing in full colour using the DTM CX86e Colour Tag Printer, labels are very water-resistant, warm food counter and fridge resistant, with small legible text down to 2pt. size if needed. The CX86e allows owners of food-to-go places to quickly and easily print their food labels on demand, and reduce wastage. In addition, the CX86e prints vouchers, coupons, price and promotion stickers and many more. Visit

Herald launches Kraft Hot Container range Quality disposables manufacturer and supplier, Herald, has launched a selection of premium, ecofriendly, kraft containers aimed at specialist food stores, restaurants and highend, takeaway outlets. The rectangle, disposable, hot food containers are aimed at those who are keen to offer the highest quality packaging to complement their produce. Sitting alongside Herald’s kraft salad bowls, which are available in a selection of sizes, including 500 cc, 750 cc and 1000 cc, and come with PET lids, the hot food containers have paper lids and are designed to enhance the product offering, presenting the contents in the most optimum light. Managing director of Herald, Yogesh Patel said:

“Since the new wave of food delivery services, customers are experimenting with their food choices and more and more restaurants are offering a take out option so that their menus can be enjoyed at home. “These establishments want to use packaging and disposables that reflect and complement the quality of the food they are offering to protect their brand and retain credibility. As a result, we have experienced a surge in demand for our kraft products, which signal quality and good user experience, while supporting green credentials and protecting any hot content.” Call 0208 507 7900 or email to order a copy of the catalogue.

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20/06/2022 12:20

Delivery – the potential and the pitfalls

Theale-located La Baguetterie make their sandwiches fresh to order every day, with people queuing up to place, and pick up, their orders themselves in store, but during ‘lockdown’, that changed. The business’s Peter Mayley (main picture) talks us through their experience of the past couple of years… HOW VIABLE IS DELIVERY FOR A SMALLER OPERATOR? This is tricky and difficult to answer. We bought our van because we were doing buffet deliveries, something we’ve done for over 15 years, so the van was originally bought on this basis, and then people started asking can we drop off X or Y (items we would normally make in the shop, and rather than them coming out of their offices we’re going to them and dropping it off). Initially, we only dropped things off if it happened to be on the buffet round – which we try and ‘cluster things’ to - but in the lockdowns, it was the only way of selling anything at all. We don’t pre-make anything, everything’s made fresh, from scratch every day – made to order – and this is no different for the things we deliver. Most orders come in by email and include a phone number so that we can give them a quick ring; they then pay by card over the phone (the bigger users are sent an invoice). Quite a few of the offices, particularly since Covid, are buying their customers’ lunch sometime beforehand because they’ve persuaded their staff to go and work in a particular industrial park. Some do this two, or three, times a week. Quite a few companies buy their staff lunch off the normal menu – baguettes, wraps and salads. There are also other offices where somebody becomes ‘lunch king’ and orders for all in the office or a department, and so it’s all delivered as one. Since the lockdowns we’ve been going to residential homes too; not as much as the industrial parks, but then during the lockdowns the parks were shut, so virtually 48 I

everything was to residential. This was time-consuming if the deliveries were for just two lunches, say. It cost money to do this, but it kept the goodwill going, and during the lockdowns doing this was probably as important as turning a profit. We picked up all sorts of customers we’d never had before that way. At the start of lockdown, the first weekday, we got our local printer to print 4000 single page flyers, and our staff for their hour’s exercise every day, delivered them. We got to know where the leaflets were being delivered because we could see the orders coming in accordingly! During lockdown, the buffet business totally died; we went from many thousands of pounds a month to nothing for virtually the whole of the first year, with buffets only really having picked up to where they used to be in the last month or so. It was a mixture of nobody being on the estates to then ‘zoom’, when people did start getting back on the estates. It’s still not back to where it was. We used to do a lot of training courses, and they don’t seem to have picked up yet. COST OF DELIVERY TO AN INDIVIDUAL, ‘RESIDENTIAL CONSUMER’ If within the first few miles of our location (a two, to two and a half, mile radius), where we’ve got the van going anyway, as long as you don’t want it at a very specific time – the van’s going to be going by your house anyway – there’s no charge. Beyond that, we have a sliding scale, but it’s not as much as a baguette… Some people will argue about the delivery cost, but rarely. If a delivery is beyond four or five miles, it’s got to be a

minimum order size really (£10 to £15/20) to make it viable, but the immediate area tends to cover most of our orders as this is where the office parks are located. We have been very fortunate in our location. Our friends who started the business had sandwich vans and they knew the areas where the business was, so picked their location very carefully. HAVING GOT TO KNOW THE RESIDENTIAL SIDE, ANY TIPS? WHAT HAVE YOU LEARNT? You have to be very careful about the way you document things, otherwise you make mistakes. You have to be quite careful about the way you label things. Your drivers have to be very careful about the way they stack things in the van so that bags don’t fall over and scatter and mix contents, or things go under a seat and get left behind. We label, right from the person who is making up the bag initially, if there’s anything to be heated in it, like a panini or a hot potato… A hot label goes on that bag, with the driver given the bags specifically and knowing whether or not it needs to be heated before they go out. Depending on what he’s got in his delivery, the driver will then do the hots first and arrange the delivery timing accordingly if delivering other items means the hot items can’t be delivered. We had all the thermal boxes from doing the buffets to keep them cold, so we have not had to buy any extra equipment. We don’t have a refrigerated van because everything’s going such a short distance. To drive twenty minutes on a delivery is right on the limit of where we will deliver…

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DELIVERY We haven’t had to increase our number of vans, but we have occasionally had to use our own cars which are insured for business use. We have truck driver’s policies for the vans, and we have two retired HGV drivers for our Nimo van! But they look after all our deliveries, it’s something they’ve been doing all their lives. They plan things out themselves, look after the van, make sure it’s washed and serviced and everything else. It’s almost like a small business in its own right. We did use our own cars many years ago when we first started, but it was a nightmare because it restricted who could deliver, they’re not the right size and shape, it doesn’t look professional, there were insurance issues, and with no branding on them you’re not doing yourself any favours. Whereas our van has our contact details on its roof, so when it’s parked below some offices, everyone can see and knows who it is.

GETTING PAID We invoice the large customers and orders. For the general deliveries we used to take cash before Covid, but then we stopped, and nobody seems to want to pay by cash anyway. So people will phone up with an order or include a phone number with their emailed order so that we can phone them back and take payment over the phone. Having this ability is vitally important. We tried portable payment systems but had all sorts of problems - phone signals on office estates often being not too good! Or the person who put the order together would be paying on their card, and then wasn’t the person sent down to the front door to go and collect it! We now pretty much don’t send out an order unless it’s been paid for. In fact, the credit card customer slip gets stapled to the top of the bag the order’s going out in, so the driver knows quickly if it’s been paid for or not.

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For places that are new to you, or unknown, you often have to send a copy of the order out so that the driver knows where he’s going to and who he’s talking to, which means if it’s invoiced, you need another copy into the file immediately because the copy that’s gone out won’t be coming back or into the file. Lots of things that are perfectly easy and logical can, and will, go wrong…

problem with new customers until they get used to it, and I’m sure we’ve lost a few because of it. And people try it on all the time, of course. We’ll get an order in 11.55am – or 12.30pm! – and we have had people standing at the back of the queue with their phones out, emailing orders in! And then when they get to the front of the queue, they’re wanting to pay for their order…

GOOD ORGANISATION We normally have one driver on duty with one van. They can do twenty trips over a lunchtime period, and then drop off at multiple people on those twenty trips. Typically, there’ll be a buffet somewhere in that trip, and that will be the ‘defining thing’ within that route, and then it’s properties around that route. People need to know their geography reasonably well to organise it. A lot of people working in the shop making up the sandwiches who aren’t drivers don’t know where one place is in relation to another, whereas the exHGV drivers do. We have to make it clear on our web site that a fixed delivery time is really not realistic with delivery typically anywhere between 11.30am and 1pm. Bags of crisps being forgotten is a regular complaint, which is why we get the people who make up the order to sign off against a print-out of the order email. We have a macro that means we always print out a copy of the order email when it comes in so that each item can be ticked off and signed off against. It’s a mistake to have more than one person fulfilling one order, even if it’s a long order; keep it to one person so that when they get to the bottom of the list they can sign for it and put it in the bag, otherwise things will get forgotten, and they do! We’ve not taken on extra staff as with our premises we’re limited to five people who can work comfortably behind the counter. We like to get the orders in before the queue gets too big, so we have a cut-off time of 11.30am. If you get your order in by then, you can pretty much guarantee it’ll be there by early lunchtime because there’s time to make it up, but after the queue grows from 11.45am onwards, it can be pot luck as to when the order is delivered. And we make that very clear. Waiting for a delivery can be a

ALLERGEN AWARE Because we don’t pre-make anything, we are not ‘caught’ by the new allergen rules. We don’t have to label things in the shop with their allergen contents because it’s not been premade, it’s made to order. Our allergen listing is on our web site, and can be downloaded; it’s broken down into all the basic ingredients and all the normal combinations, and we draw attention to it. IS DELIVERY THE BUSINESS’S FUTURE? The deliveries might be as much as 30% of our orders, and in an average business you only really make profit on the top 20% of the business – the rest goes towards paying your costs for the day, whereas the top 20% is where all your margins are coming from. So if we’re doing more than that on deliveries, then we have got to keep doing deliveries. We’re doing a lot more deliveries post-Covid than we were before. During the lockdowns, people have got used to phoning up and ordering their food via Deliveroo and alike, and for their recreational meals. People don’t want to stand in queues, initially because of the virus and now because they don’t want to waste their time. They’re not in the office that many times in a week, and when they are, they don’t want to waste time standing in a queue. From what our drivers are saying, delivery is certainly more popular. It hasn’t died down, and it saw us through a rocky patch when we had nothing else coming in. Buffets, I think, are always going to be a bit down on where they used to be because of zoom and alike is now mature technology. We do do some child’s parties and christenings, family gatherings and wakes, but in total terms this is quite minimal, and they tend to be at weekends when we’re not normally really working.

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Q&A with worknest (employment law and health and safety advisors) If a food business asks someone who is self-employed to do deliveries for them, do they need to be concerned whether that person is suitably insured for doing deliveries, or is it the responsibility of the delivery driver? We would need to determine what type of insurance we are referring to and what activities they are completing for the business. This is, however, something you would need to check is in place in case there is an accident or incident they have been involved in. The use of bicycles for delivery is increasing in city centres, but what responsibility and insurance do businesses using them need to consider? You would need to consider the following as part of your risk assessment. 1. The bike is safe to use and is regularly checked and maintained (this would involve regularly cleaning and lubrication of the chain, pumping of tyres and replacement of any worn parts, for example). 2. Check with your current insurer if the activity is covered by your current policy, if not, you will need to ensure that this is covered. 3. Ensure that the rider is competent to ride, and that they have been taken through your safe working procedures and health and safety rules. 4. Ensure that you do not overstock the bike and that it can be ridden safely at all times. 5. Be aware of any changes in the road conditions, road works, weather etc. in the local area and make regular checks. 6. Ensure the rider wears high viability clothing so they can be seen, and 52 I

have clothing for hot and wintry conditions. 7. Welfare facilities are provided at a base including a toilets and hand washing facilities, a place to rest and have a drink. 8. Have a robbery procedure in place and other controls to deal with violence. 9. How you can communicate to one another, whether it be mobile phone or walkie talkie. 10. Breakdown and emergency procedures are developed. This is not an exhaustive list and there may be more control measures needed to reduce the risk even further. Does a self-employed driver need to have certified training in food hygiene because they are handling food deliveries, even though they may be packed by someone else in a shop? We would need to determine what is meant by ‘handling’. If possible, in a food business, we encourage all members of staff to receive as much training as possible. No one has been found guilty of food safety offences for providing ‘too much training.’ Therefore, if in doubt, provide it. Just to give you two example scenarios, if the driver is delivering a food item which is sealed in a bag or box, they do not touch the food and the item is delivered in 20 minutes, then a basic Level 1 food training in most scenarios should be sufficient. If the delivery however is from a ‘snack van’ which are typically seen in business parks and industrial estates where food is delivered and hot items such as sausage rolls, pasties etc. are managed and handed, then Level 2 food safety should be completed with each driver.

If there is a case of food poisoning with a food item that is delivered, is it the shop or the driver who is responsible? This is not a straightforward answer as two scenarios are never the same. What we would ask is that there is a thorough investigation completed and the root cause determined. We have seen incidents where the driver, the sandwich retailer and even the supplier have been at fault in a food poisoning incident. The best advice we can provide is as follows. Check your supplier HACCP and allergen information and ensure copies are saved. Ensure that this is regularly updated, and they make you aware of any allergen or recipe changes. Ensure that you discuss with the delivery company the requirements for the delivery, does it need to be delivered in 30 minutes? There is no reason you cannot specify the requirements to your delivery provider on what time limits are needed for your food to be delivered safely and in the correct quality. If they are delivering it within cold refrigerated vans, have you seen temperature records, and do they provide these before you hand over the food. Have an incident and compliance procedure which will allow you to determine the root cause of the incident. It is also important to save these to help determine if a pattern forms. We are aware that delivery drivers using their own vehicles and handling hot food are not covered by standard business use on motorbikes etc., but does this also apply to cold or chilled food deliveries? We would need to know more about this before answering this question. It maybe a question for your insurer if it is to do with that.

DELIVERY KEY TAKEAWAY TO THOSE STARTING OUT ON THE DELIVERY ROUTE? Think very hard about it, be very clear in setting down some processes and in selecting the locations you are prepared to deliver to – this is key – and being fairly firm about that (city centre traffic being very busy, for example). We have good drivers – you need to choose them well, and treat them with respect - and you learn from past experience what to look for in good drivers. They must be responsive and responsible. Our current drivers are retired, but not late retirees, and have all been professional drivers, and want to be out and about for a few hours a day. One, for example, is happy to come extra early for a business breakfast we might have to deliver. Your drivers are also your representatives out with the customer, and we get lovely emails back from our customers about out lovely drivers, and how he helped, did this or that… They are also your eyes and ears out on the street and come back with loads of intelligence

in connection with potential new opportunities. It’s not a pushover, but we find it well worth doing. Anyone who takes it up will have problems and will think very hard whether it’s worth doing it at all for a while because you have to be that much more disciplined. We are also quite careful with our staff, and who we give the jobs to. With email orders coming in and being worked on, people coming into the shop can often be ignored, and customers complain that they feel as though they are being ignored. So you have to be clear that yes, the email orders need dealing with, but also to say to the customers in the shop that you’ll be with them in a minute. You have to be disciplined about this, because otherwise you can have problems. Perhaps even mention it an interview, as a possible issue that your staff will need to be able to deal with. Similarly, you don’t want items forgotten in an order, and “I only forgot one item” will not cut it if that happened to be the customer’s favourite item in the order!

A WORD ON APPS There’s one thing we haven’t done, which I think most people probably would do, and that’s going down the route of taking on board one of the ordering apps aimed at people who do their own deliveries – ones that present the menu, take the order and money. Most of our competitors in the area certainly do that. We have looked at it a few times as there are quite few apps out there, but so far we’ve always got “yes we can put that together easily for you”, and then they start looking at the range of things we do (different breads, sauces, dressings, wraps, types of chicken etc) and the cost goes from being reasonable to outrageous. This might not be the case if your premaking; in that situation your offering can be more limited, but because we make everything to order every time, the difficulty comes. We’ll keep our eyes open for an app, but we’re not rushing to grab one. I 53





For the first time, this year’s Sandwich Designer of the Year competition saw a member of the public invited to sample, and give their opinion on, the sandwiches that were created for the final of this year’s event with Ben Taylorson (pictured) from Middlesbrough in the hot seat. How did you get involved in the judging? The answer to this could be quite lengthy, so I’ll try to give you the abridged version! Back in February 2021, in the midst of lockdown misery, I created some unusual crisp sandwiches and put pictures of them on Twitter in an attempt to cheer folks up. They went viral, and I ended up first on local radio and then in the local press, then national radio and the papers. The 15 minutes of fame culminated with appearances on ITV’s This Morning (via Zoom) and an American TV news station in Chicago, talking about crisp sandwiches! I was then asked by Walkers Crisps to appear in an advert, which was bizarre (but brilliant). Anyway, as 2021 ended, I kind of forgot about it, until I saw that the British Sandwich and Food to

Go Association were on the lookout for ‘Britain’s Biggest Sandwich Fan’. So I entered, citing all of the above as evidence. And I won! And my prize was to be a guest judge and attend the Sammies… What were your impressions of the competition, and did you enjoy it? The standard was so high, and it was so well organised. All of the entries were incredible. And yes, I thoroughly enjoyed it – how could I not? I spent an entire afternoon eating sandwiches! Did it go how you imagined or was it quite different? I suppose I didn’t really know what to expect! I suppose it was on a larger scale than I might of imagined, and I was a little lost to begin with, but everyone was so nice and friendly, I just went with the flow…

Was there one sandwich which stood out for you? There were an awful lot of very impressive entries, but the one that deserves a special mention was the banana and bacon one. I don’t like bananas, and I also don’t have much of a sweet tooth, so when I saw that the banana was caramelised and there were some other sweet ingredients, I thought I wasn’t going to be a fan. I was wrong. It was amazing! Did you know that there is so much going on behind the scenes in the sandwich industry? It was a real eye-opener for me, being perhaps the only person there who wasn’t involved with the industry. I learned a lot of genuinely interesting stuff during the day (which I’ve since been regaling my friends and family with!). Other

than a brief stint as a supermarket worker in my teens, I’ve spent my entire working life as an academic librarian, so it was all completely new to me. What is your favourite sandwich when you buy from a sandwich bar or shop? I don’t think I’m going to be able to stick to just one! I love seafood, so a prawn or crab sandwich would be near the top. Or a duck and hoisin sauce wrap. Or anything with cheese! You are a librarian, but is there one unusual thing about you that might be of interest to our normally sandwichfocused readers? I co-produce a popular podcast looking at the films of Hammer studios from the very beginning - before they were synonymous with horror - called the House of Hammer.

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Delighted to be at lunch! again. Lots of great new and established brands that will continue to drive food-to-go forward.” GUY MEAKIN, INTERIM MANAGING DIRECTOR UK, PRET A MANGER


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07/06/2022 11:19


Traditional cultural techniques versus non targeted molecular detection methods Andy Muirhead, ALS company microbiologist, considers established versus more recent and developing testing and detection techniques. WHAT’S CHANGED? This year marks the bicentenary of the birth of Louis Pasteur (1822-1895), and if the famous microbiologist would have had access to a time machine and managed to travel forward in time by around 170 years, he could walk into one of our laboratories and still recognise many of the techniques which were performed in his laboratory in the middle of the 19th century. We still detect and enumerate bacteria by putting them in broths and agars, we place them in optimal growth conditions and demonstrate their presence by allowing the individual cells to multiply to such an extent that we can observe visible colonies on selective or non-selective agars. Although there has been considerable advances in the agars and cultural techniques which we have at our disposal, it does seem inconceivable that routine diagnostic microbiology (both clinical and food) hasn’t advanced more rapidly than it actually has, and that faster and more sensitive molecular techniques haven’t replaced the more conventional methodologies. Whilst molecular methods have become the mainstream in virology (we are all familiar with the Polymerase Chain Reaction, or PCR test used for Covid), in bacteriology they are still used very rarely in bacteriology. A possible reason is that traditional cultural virology methods using cell culture lines were difficult to perform. They required a considerable amount of expertise, both in the growth and maintenance of the tissue culture lines and in the inoculation, incubation and the microscopic interpretation of the changes to the tissue cell cultures. It could often take several weeks to get a result, so is no surprise therefore that alternative methods such as ELISA and PCR have gained widespread acceptance in virology, but what about bacteriology?

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ALS Laboratories (UK) Ltd ( 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. TRADITIONAL METHODS AUGMENTED The main reason why bacteriology has fallen behind in terms of embracing new molecular methodologies is that by and large, the traditional methods work, and perhaps more importantly can be delivered at a cost which is acceptable to our clients. However, we aren’t completely working in the dark ages as over the last 20 years, traditional methods in food microbiology have been augmented by more rapid methods of isolation and identification such as ELISA and MALDI-TOF MS. Performing our Salmonella and Listeria screening tests by ELISA saves an incredible amount of time and money compared to the traditional cultural ISO methodologies.

When we get a presumptive result by ELISA, we then go back to our broth culture and plate it out and look for typical colonial morphology on the selective agar plates. If the colonies look typical for the target organism we obtain a confirmed result by performing conventional biochemical and serological techniques. This however can take another two to three days, which is why we can make use of a mass spectrometry technique known as MALDITOF MS, which enables us to confirm the presumptive isolate much faster. If MALDI identification leads to a confirmed Salmonella, then we are able to serotype the Salmonella isolates by PCR analysis of the genetic material of the bacteria rather than the antigenic structure of the organism as is used in traditional serological techniques. This gives an accurate and rapid identification of the particular type of Salmonella which can be incredibly useful when attempting to identify a potential cause of contamination of a product. It gives the same result as traditional serological testing, but much quicker and without the requirement to hold expensive banks of antisera. So, despite my assertion that Louis Pasteur would recognise the basic principles of the traditional cultural techniques which are still in common use in our lab, we have actually embraced many newer methodologies such as ELISA, MALDI-TOF MS and in the serotyping of Salmonella by PCR, which enables us to process large volumes of samples rapidly and cost effectively. TIME-SAVING However, even with these techniques we are still relying on initially growing the organisms to levels where they can become detectable, so is it possible to get rid of the requirement to grow the organisms first, as after all that is the time-consuming stage, and instead demonstrate the presence of organisms

MICROBIOLOGY simply by detection of their unique genetic material instead? The two most likely ways that this “culture free detection” will happen in the future is through PCR and WGS (Whole Gene Sequencing). In food analysis, PCR tests are used in many applications. As well as the detection of pathogenic microorganisms, it can be used in allergen identification, for the detection of genetically modified organisms or for the identification of animal species. PCR, is one of the most well-known techniques in molecular biology, involving the replication of single-stranded DNA from a template using synthetic primers and a DNA polymerase. It still requires an initial “amplification” stage, but it is much shorter than the time required for traditional methods or even ELISA techniques. Since its inception by Kary Mullis in 1983, the fundamental principles of PCR have remained the same, but methods have evolved with vast performance improvements to DNA polymerases and reagents, as well as innovations in instrumentation. Prior to the introduction of thermal cyclers, PCR was a laborious process involving the transfer of samples between water baths of different temperatures, requiring precise timings of each step. The thermal cycler, together with the discovery of better polymerase enzymes, has made automation of PCR a reality. So, with its increased automation and commercial affordability, will we soon see methods like PCR overtake traditional cultural methods in the microbiology lab, or will we turn to other molecular methods such as Whole Gene Sequencing (WGS) and Next Generational Sequencing (NGS)? DEVELOPMENTS Unlike PCR, where a relatively small section of the DNA strand is copied, multiplied and analysed, WGS and NGS does as the name suggests, and sequences the entire microbial genome. Determination of the whole genome sequence of a single cultured isolate offers a higher level of discrimination compared with traditional molecular typing tools such as Multi Locus Sequence Typing (MLST), and means that WGS is now widely used as the preferred surveillance tool for foodborne illness. Another application of this area of research is “Metagenomics”, where NGS is applied to a food sample generating

sequences of all of the microorganisms in that sample. The application of metagenomics for food safety and quality is still in its infancy but it offers exciting opportunities to characterise previously unculturable and therefore unknown microorganisms. So, are we going to see a radical change in the methods used in contract food microbiology labs anytime soon? Traditional “targeted” methods where we look for specific organisms or groups of organisms have been compared to the school register. The teacher who doesn’t look up from the attendance register is only aware of the pupils who confirm their presence when she shouts out their name and will not be aware of anyone else who may be at the back of the room, but isn’t in the register. We may test a sample for Salmonella, Listeria and STEC and have Not Detected results for all three, but does that guarantee the food safety of the sample? What about all of the organisms we haven’t looked for and what about the organisms for which we have no methods available and are difficult to culture? WGS/NGS/Metagenomics have enabled many new organisms which live inside our intestines to be discovered and identified. We also have to remember that in food microbiology many of the organisms we are attempting to isolate have been subjected to the rigors of food processing and may have been heated, chilled, frozen, dried, subjected to acidic conditions, the actions of preservatives and may have had to compete with fermenting bacteria. All of which makes the organisms stressed and makes their detection by conventional means harder. Organisms which are too stressed to grow, or who have complex and fastidious growth requirements are known as viable but non-culturable (VBNC) organisms. We know that the molecular methods are becoming more affordable and that they are very specific. They also offer much higher discrimination between different strains of the same organism so that they can be a useful diagnostic tool in determining outbreak clusters and identifying the potential source of a contamination. Although they still require an initial “amplification step”, this is much shorter than the resuscitation and enrichment steps in existing methods so they can offer results much faster

than traditional cultural methods. They are able to detect organisms which may not be culturable (VBNC) by traditional cultural techniques. Because many of these molecular methods lend themselves to automation, they also require less staffing levels than traditional cultural methodologies. ADVANTAGES AND DISADVANTAGES However, the traditional methods still have a lot to be said in their favour. Compared to the molecular methods, the initial investment is low and the return on the investment is relatively short compared to the high initial outlay for the equipment required for PCR/WGS equipment. In the food industry the cost of the test is paramount, and the fact remains that traditional microbiological analysis is still significantly cheaper than most molecular methods. When we grow a target organism on a selective agar plate, we have demonstrated both the presence, but more importantly the viability of the organism. Molecular methods may be able to accurately identify the genetic material of an organism, but does that always the same as the detection of a viable cell which is capable of causing either food spoilage or illness? There are advantages and disadvantages in both the traditional cultural techniques and the newer molecular methodologies, so it is impossible to say which method is best. Both have their uses and used in conjunction they possibly offer the best solution to food testing labs who need to offer reliable results with a fast turnaround time but at an affordable cost to their clients. There is no doubt that new technologies will continue to emerge, and that advances in transcriptase enzymes and further improvements in metagenomics will enable make molecular methods such as PCR and WGS even more specific, and as their use increases the costs will hopefully come down and they will become mainstream in many laboratories. I also have no doubt however that if Louis Pasteur jumped back into his time machine and travelled forward in time for another 100 years he will still see petri dishes, agar plates, autoclaves and incubators in the food testing laboratory of the future. I 57





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Grote Company

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Food Attraction Ltd.

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Kelsius Millitec Food Systems Ltd. Zafron Foods Ltd. Food Safety ALS Laboratories (UK) Ltd. Kelsius Nutritics Retail Food Attraction Ltd. BAKERY PRODUCTS Doughnuts Moy Park Ltd. Morning Goods New York Bakery Tortilla & Wraps Food Attraction Ltd.

Relishes Blenders Freshfayre Harvey & Brockless


Seafood/Shellfish Products



H Smith Food Group plc



Royal Greenland Ltd.







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H Smith Food Group plc



Moy Park Ltd.

Fresh-Pak Chilled Foods

Zafron Foods Ltd.

Egg Products



Country Choice Foods

Fresh-Pak Chilled Foods

Freshfayre Gierlinger Holding GmbH Leathams




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The Ingredients Factory


Zafron Foods Ltd.

Guacamole Leathams

Mizkan Euro Ltd.

Buttering Machinery

The Ingredients Factory

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Zafron Foods Ltd.

Grote Company


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Insurance Protector Group

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Futura Foods UK Ltd.



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Smithfield Foods Ltd

Moy Park Ltd. Smithfield Foods Ltd. Sausages

Bawnbua Foods NI


Dawn Farms UK

Gierlinger Holding GmbH


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Grote Company



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Freshfayre Mission Foods BREAD & ROLLS Fresh Jacksons Bakery

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Jiffy Trucks Ltd.


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Grote Company

Canned Meat


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Smithfield Foods Ltd.


Deighton Manufacturing






Fresh-Pak Chilled Foods


Harvey & Brockless





Harvey & Brockless

Zafron Foods Ltd.



Royal Greenland Ltd.

Cargill Protein Europe

Colpac Ltd.

Dawn Farms UK

Coveris Flexibles (St Neots) UK Ltd.

Spreads (olive)






Zafron Foods Ltd.



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H Smith Food Group plc

H Smith Food Group plc


Royal Greenland Ltd.


Colpac Ltd.


Sauces & Ketchups





Zafron Foods Ltd.

Smithfield Foods Ltd.

Coveris Flexibles (St Neots) UK Ltd.

Futura Foods UK Ltd.



Moy Park Ltd.


Harvey & Brockless

The Ingredients Factory


Seara Meats BV

Pro-Ampac RAP


Zafron Foods Ltd.


Smithfield Foods Ltd.

Reflex Labels

58 January/February 2022

BSA Manufacturers & Distributors BT34 2QU Tel: 0283 0262333 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 BRC Rating – AA

AROUND NOON (LONDON) LTD. 762A/763A Henley Road, Slough SL1 4JW Tel: 01753 523 636 Fax: 01753 573 125 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 BRC Rating – AA

Food wraps Pro-Ampac RAP Sandwich Packs Colpac Ltd. Coveris Flexibles (St Neots) UK Ltd. Pro-Ampac RAP PASTA Freshfayre Leathams

AROUND NOON LTD. Unit 24A Rampart Road, Greenbank Industrial Estate, Newry, County Down

Pasta Foods SANDWICH FILLINGS (READY PREPARED) Fresh Fillings Freshfayre Fresh-Pak Chilled Foods Fridays Harvey & Brockless Zafron Foods Ltd. SOUPS Freshfayre Leathams VEGETABLES & HERBS Canned Vegetables Freshfayre

BRADGATE BAKERY Beaumont Leys, Leicester, LE4 1WX Tel: 0116 2361100 Fax: 0116 2361101 commercialftg@ BRC Rating – AA

Chargrilled Vegetables Leathams Moy Park Ltd. Jalapenos Freshfayre

SALAD Fresh Agrial Fresh Produce Ltd. Freshfayre Salad (prepared) Agrial Fresh Produce Ltd. Sundried Tomatoes Freshfayre Leathams Plc Sweetcorn Freshfayre Tomatoes Freshfayre

DELI-LITES IRELAND LTD. Unit 1, Milltown Industrial Estate, Warrenpoint, County Down BT34 3FN Contact: Ronan Gourley Tel: 028 417 54807 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 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 BRC Rating – AA+


The Pantry, Barton Road, Middlesbrough TS2 1RY Contact: James Stoddart Tel: 01642 707090 Fax: 01642 243858 BRC Rating – AA

SIMPLY LUNCH LTD. Unit 2 ,ZK Park, 23

Commerce Way, Croydon CR0 4ZS Contact Sales Tel: 0345 2007631


Farrow Road, Widford Industrial Estate, Chelmsford, Essex CM1 3TH Contact: Heather Raynor Tel: 01245 353249 Fax: 01245 347889 STS Audited REAL WRAP COMPANY

BRC Rating – AA STREET EATS FOOD LTD. Prince William Avenue, Sandycroft, Deeside, CH5 2QZ Tel: 01244 533888 Option 1 BRC Rating – AA


Unit 2 Haslemere Industrial Estate,Avonmouth, Bristol BS11 9TP Contact: Jason Howell Tel: 0117 3295020


Unit 7 Advent Business

STS Audited

Park, Advent Way, London

GREENCORE FOOD TO GO LTD. – HEATHROW Unit 366 Stockley Close, West Drayton, London UB7 9BL Contact: Alex McLaren Ray-Odekeye Tel: 0208 629 8600 BRC Rating – AA


Contact: Daniel Silverston

MELTON FOODS 3 Samworth Way, Leicester Road, Melton Mowbray, Leicestershire LE13 1GA Tel: 01664 484400 Fax: 01664 484401 commercialftg@samworthbrothers. BRC Rating – A


Euroway Trading Estate,

Leeds LS7 1RF


MANTON WOOD Manton Wood,

Enterprise Park, Worksop, Nottinghamshire S80 2RS Tel: 01909 511800 commercialftg@ BRC Rating – AA+ Enfield Street,

Contact: Julie Crimlisk Tel: 0113 2426031 STS Audited

N18 3AL Tel: 0203 058 1245 Fax: 0207 739 1166 STS Audited TIFFIN SANDWICHES Tiffin House, 20

Commondale Way, Bradford, Yorkshire Contact: Sales Tel: 01274 494939 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 INSURANCE PROTECTOR GROUP B1 Custom House, The COLPAC LTD AGRIAL FRESH PRODUCE LTD. Unit 5 Walthew House Lane, Martland Park Industrial Estate, Wigan WN5 0LB Contact: Sales Department Tel: 01942 219942

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

Waterfront, Level Street,


Brierley Hill DY5 1XH

Holycross Road, Thurles, County Tipperary, Ireland Contact: Christina Murphy Tel: 00353 504 46110 Fax: 00353 504 23405

FUTURA FOODS UK LTD. The Priory, Long Street,

Dursley, Gloucestershire Contact: Rhian Kinman

Tel: 01666 890500

(UK) LTD. Aspen Court, Centurion Business Park, Bessemer Way, Rotherham S60 1FB Contact: Nigel Richards Tel: 01354 697028

Swan House, New Mill Road, PANTONE 1585 U


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

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

St Paul’s Cray, Orpington, Kent BR5 3QD Contact: Neil Lindsell

67 Crowhill Road, Bleary

Contact: Warwick Wakefield Tel: 01455 638300


St Neots, Cambridgeshire PE19 8ET

Tel: 028 38 344224

Contact: Sales Department

Tel: 01480 476161

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

Contact: Harry Prutton

EUROPE Clerkenleap Barn, Bath Road, Broomhall, Worcester WR5 3HR


Lodge Way, Lodge Farm Ind. Est, Northampton NN5 7US Contact: Bryan Murphy Tel: 01604 583421

West Yorkshire BD18 1QG Tel: 01274 596000 Contact: John Briggs


Newtech Square, Zone 2 Deeside Industrial Park CH5 2NT Contact: Paul Jones Tel: 01978 362243 Fax: 01978 362255

FRESHFAYRE A trading division of Fresh Direct Unit 10, Severn Way, Leeds LS10 1BY


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

44-54 Stewarts Road London SW8 4DF

Contact: Tina Alemao Tel: 0207 8196045

Contact: Telesales

Fax: 0207 8196027


Tel: 0113 277 3001

227-255 Ilderton Road,

London, SE15 1NS

Accreditation body: BSA

Contact: Des Hillier

Fax: 01604 587392


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

Contact: Claire Thomas

Tel: 01274 668771

Tel: 0121 7253476

Fax: 01274 665214

60 I

26 Jubilee Way, Shipley

Tel: 0207 635 4000

Accreditation body: BSA



Tel: 07747 621586


/07741 639006

A-4100, Ottensheim, Austria


Phone: 00 353 14536960

Weingartenstraße 14,

Contact: Barnaby Barber


Howard Road, Eaton Socon,

Contact: Joanne Grant

Dublin 24 DV24 VY75, Ireland



County Armagh BT66 7AT

Whitestown Road, Tallaght,


Phone: 01482 301146

Orchard House, Dodwells

Tel: 01689 301203

40 Derringham Street, Hull Contact: Commercial Team

The Alan Nuttall Partnership Ltd

Leicestershire LE10 3BZ



Fax: 01666 890522


GL11 4HR

Tel: 0800 488 0013

Fax: 0207 635 4017 FRESH-PAK CHILLED FOODS 1 Waterside Park, Valley Way, Wombwell, Barnsley S73 0BB Contact: Mike Roberts Tel: 01226 344850 Fax: 01226 344880 H SMITH FOOD GROUP PLC 24 Easter Industrial Park,

Ferry Lane South, Rainham, Essex RM13 9BP Contact: Chris Smith Tel: 01708 878888

MEZZE 12 Colston Yard, Bristol BS1 5BD Contact: Hugo Walker Tel:: 0117 379 0309


Web address:


20 Victoria Road, Draycott, Derbyshire DE72 3PS Contact: Richard Ledger Tel: 01332 320400

NUTRITICS 22c Town Centre Mall Main Street, Swords Co Dublin, Ireland Tel: 020 3769 5265 Email:

REFLEX PACK PLUS Moat Way, Barwell

Leicestershire LE9 8EY Contact: Melissa Aplin Tel: 01455 852400



Renown Avenue, Coventry

Forest Way, Norwich

Business Park,



Contact: Stuart Mills


Tel: 01493 416200

Contact: James Brown Tel: 07725 496799


Willenhall Lane, Bloxwich,

Manchester M22 5WY Contact: Solenne Labarere

2nd Floor Building 10,

Chiswick Park, 566 Chiswick High Road, London W4 5XS

Contact: Julie Smith Tel: 01922 711116

Contact: Craig Dillon

Tel: 0203 6752220

Accreditation body: BSA

2nd Floor, Building

1, Imperial Place, Maxwell

Road, Borehamwood WD6 1JN

Contact: Valeri Zhekov Tel: 0044 2035358857 PLANGLOW LTD The Quorum,


39 Seagoe Industrial Estate, Craigavon, County Armagh BT63 5QE Contact: Emma Hallam

STONEGATE FARMERS The Old Sidings, Corsham Road, Lacock, Chippenham, Wiltshire SN15 2LZ Contact: Adrian Blyth Tel: 01249 730700


Bristol BS1 3AE Contact: Rachael Sawtell Tel: 0117 317 8600 Fax: 0117 317 8639

PROAMPAC-RAP Mansel Court,

S64 8AB Contact: Angela Young

2A Mansel Road, Wimbledon, London SW19 4AA Contact: Martin Beaver

Tel: 0208 283 0500

Tel: 0208 069 0700


Contact: Graham Cox Tel: 0844 847 5116 Fax: 0844 847 5117


LACA Administration 11-13 The Quad, Sovereign Way, Chester CH1 4QP Tel: 0333 005 0226

The following are elected members of the British Sandwich and Food to Go Association Management Committee CHAIRMAN


Estate, Swinton, Mexborough

Mitcham, Surrey CR4 4UY


Robert Potts, Greencore (Producer)

Swinton Meadows Industrial

Estate, Willow Lane,

Bond Street,

Tel: +44 (0) 28 3835 2233


Unit B-G Eagle Trading


THE INGREDIENTS FACTORY Unit 2-3 Hamilton Road Ind Estate,160 Hamilton Road, London SE27 9SF Tel: 0208 670 6701 Fax: 0208 670 9676 Contact: Tim Marcuson

Fax: 01922 473240



Styal Road, Wythenshawe,

Walsall, W.Midlands WS3 2XN MIZKAN EURO LTD.

SNOWBIRD FOODS Wharf Road, Ponders End, Enfield, Middlesex EN3 4TD Contact: Helen Swan Tel: 0208 805 9222 Fax: 0208 804 9303

Gateway House,

Tel: 0161 4904246 PIQUANT LTD

SMITHFIELD FOODS LTD. Norfolk Tower, 48-52 Surrey Street, Norwich, Norfolk NR1 3PA Tel: 01603 252400

Peter Mayley, La Baguetterie (Independent Sandwich Bar) Amy James, Greggs (Baker)

James Faulkner Leathams (Supplier)

Cathal McDonnell, Deli-Lites (Producer)

Neil Wood, Woods (Independent Sandwich Bar)

Caroline Bartrop Freshfayre (Supplier)

David Winter, Street Eats (Producer)

James Faulkner Leathams (Supplier)

Vacant (Van Sales)

Dan Silverston Soho Sandwiches (Producer)

Rusty Warren, Subway (Sandwich Bar Chain)

SECRETARIAT Jim Winship, Director

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

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

Product Listing


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

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

See page page XX 13 for See for more details Call: 0208 507 7900

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62 I

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