Sandwich & Food to Go News – 222 – March 2026

CONT ENTS Welcome

The sauces that bring meat to life go under the microscope in this issue, with a celebration of a cavalcade of avours and global in uences. While a traditional favourite, bacon, continues to be a dynamic o ering on menus.

As usual, we present exceptional guidance and advice around the complex web of Extended Producer Responsibility (EPS) – something we’ve been focusing on as a trade publication for a number of years now.

And nally… we are gearing up for one of the biggest nights on the industry calendar – the Sammies Awards on 7 May. Check out our eight-page special and I look forward to some long overdue catch-ups.

Enjoy!

Editor Alex Bell, Tel: 01291 636349, email: alex@jandmgroup.co.uk

Advertising James Morgan, Tel: 01291 636342, email: james.morgan@jandmgroup.co.uk

Production Gareth Symonds, Tel: 01291 636339, email: gareth@jandmgroup.co.uk

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BSA

4 Richard Harrow asks if you’re ready for EPR

REGULARS

6 News

55 Index / Manufacturers / Classi eds

THE BRITISH SANDWICH & FOOD TO GO ASSOCIATION

22 Final plans are being put in place for the Sammies on 7 May

ENVIRONMENTAL

30 The Sabert focus is growth and nding valued partnerships

32 Conglom talks operational strength in challenging times

34 We delve deeper into out-of-the-box thinking at Go-Pak

36 A major industry milestone at Faerch

38 Con dence in connected packaging reaches a new high

PREVIEW

40 So many reasons to visit the UK Food & Drink Shows

MEATS

42 Santa Maria know BBQ sauce better than anyone

46 Established and versatile, Grumpy Pigs talk NPD

48 A Welshpool-based salt beef company is celebrating

VENDING

50 Connect Vending Micro Markets are a FTG force

F M C G F O O D D R I N K

Are you ready?

As pEPR enters its most consequential phase, consultant Richard Harrow highlights the importance of preparation for its consequences – and how understanding exposure around new modulated fees is crucial for affected businesses.

MODULATED FEES

In April last year, I examined the introduction of Extended Producer Responsibility for packaging (pEPR), the most significant reform of the UK sector in in a generation.

Introduced in 2025, the legislation fundamentally reshaped the funding model for household waste by transferring the full net cost of collection, recycling and disposal away from local and central government and directly onto producers.

That shift alone was material.

"For smaller obligated businesses, the most effective mitigation is early engagement with suppliers."

However, 2026 marks a far more consequential stage in the regime,

with the introduction of modulated fees – designed to financially reward recyclable packaging and penalise materials that local authority systems struggle to manage.

From 2026, PackUK – the scheme administrator and part of Defra –will apply differential fees across all obligated packaging. Materials will be classified into three bands (Green, Amber and Red), with Amber acting as the base fee, Green attracting a discount and Red carrying a substantial tax premium.

Aluminium

Fibre-based

Glass

Paper &

Plastic

Steel

Wood

Other

£266

£461

£192

£196

£423

£259

£280

£259

PackUK has confirmed that Amber fees across the eight main material categories will rise by an average of 12.6% per tonne in 2026, well ahead of inflation. The real exposure, however, lies in the Red classification, where fees rise by close to 20% on average compared with 2025, and significantly more for certain materials.

THE RAM RULEBOOK

Classification under Green, Amber or Red is determined by the Recycling Assessment Methodology (RAM) – a technical document updated in Dec 2025 and expected to remain a live framework subject to regular revision.

Based on industry discussions, much of RAM reflects current recycling system capability, rather than future policy intent. In practice, this means materials are assessed against what local authorities and re-processors can demonstrably collect and recycle today, not what legislation or industry requires them to do tomorrow. This creates several near-term distortions.

An example is flexible plastic. Under RAM, this packaging is automatically classified as Red, unless the producer can demonstrate participation in an approved take-back or closed-loop scheme. The rationale is simple: fewer than 75% of local authorities currently collect flexible plastics at the kerbside.

The anomaly is that legislation mandating universal local authority collection of flexible plastics does not come into force until 2027. As a result, for at least one year, producers using flexible plastics face punitive fees – even where they are actively improving recyclability or supporting infrastructure development.

£245

£475

£185

£190

£415

£260

£410

£205

DATA QUALITY

Another major risk sits not in material choice but in data quality.

Where obligated companies fail to submit packaging data that fully aligns with RAM requirements, PackUK will default the material to Red classification. For fibre-based composite packaging, this alone represents a 36.7% increase in fees compared with 2025.

For large multinationals, this is an administrative challenge. For SMEs, it is a structural risk.

£270

£525

£205

£210

£455

£290

£450

£225

The obligation threshold is relatively low – more than 50 tonnes of packaging placed on the market and turnover above £2 million –bringing thousands of businesses into scope, many without in-house compliance or expertise. Also, pEPR moved the obligation onto the brand owner, a fundamental change to previous legislation. This covers not only when packaging carries branding but also when only a company name and address appears on the pack.

For smaller obligated businesses, the most effective mitigation is early engagement with suppliers. They should be able to provide material specifications, weights, recyclability evidence and RAMaligned documentation. This not only supports accurate declarations but allows companies to forecast likely pEPR liability for late-2026 invoicing.

Basic controls also matter. Packaging weights should be independently verified rather than accepted at face value. Even minor rounding discrepancies can materially affect liabilities at scale. Records should be retained, as HMRC auditing

£325

£630

£245

£250

£545

£345

£540

£270

powers apply to pEPR data and fee calculations.

Where possible, businesses should also explore lighter-weight formats or alternative materials that meet Green criteria under RAM – ideally achieving material reduction and fee mitigation.

TAX BY ANOTHER NAME

pEPR is a tax, so obligated companies should treat it as such, ensuring it is fully reflected in product costing and recovered through pricing wherever commercially feasible.

This is particularly important against the backdrop of wider scrutiny. PackUK is understood to be under pressure from HMRC to ensure full recovery of the £1.4bn target for 2025, the sum required to fund local authority household waste services.

Reports suggest that a significant number of producers challenged invoices issued in Oct 2025, contributing to a funding shortfall totalling millions. There is speculation supplementary invoices for 2025 may yet be issued to close the gap.

One conclusion is unavoidable: packaging costs will continue to rise. Modulated fees are explicitly designed to change behaviour, and future iterations of RAM are likely to become more stringent as collection systems evolve.

For obligated companies, the priority is no longer awareness but control – understanding exposure, ensuring data accuracy, influencing material choices and recovering costs.

Those that fail to do so will not just face higher fees but sustained margin erosion in a system that is only just getting started.

NEWS

Nearly 20 pages of updates across key hospitality data, product innovation, preparation advice for spring, plus we acknowledge some pasty pioneers.

Eating out demand softens

Insights from the Lumina Intelligence Eating and Drinking Out Panel (EDOP) show that UK consumers entered the festive period with greater financial caution, reshaping when, where and how they chose to eat and drink out.

Despite the traditional Christmas uplift, overall eating out penetration slipped to 58.9%, down 1% year on year, as consumers became more selective with discretionary spend. Visit frequency and spend per occasion edged up, indicating budget management, with a spread of spending across different channels and dayparts – but strong value for money choices most of the time, before the occasional splurge.

Quick Service Restaurants (QSR) emerged as the standout winners, growing +1.5ppts YoY, as consumers

actively traded down towards formats offering reliability, affordability and consistency. Retail eating out also benefitted, gaining +0.8ppts, while all other channels lost share – most notably coffee shops.

McDonald’s alone gained +0.6ppts in brand occasions, underlining the strength of trusted, value-driven brands as consumers prioritised financial control.

The data highlights a growing polarisation in eating out behaviour. Lunch and dinner occasions both increased in share (+0.9ppts and +0.4ppts respectively), driven primarily by higher-income consumers who continued to prioritise socialising and dine-in experiences.

Operators that extended opening hours beyond 6pm captured

disproportionate gains, with certain brands outperforming competitors that closed earlier.

Linda Haden, insight lead at Lumina Intelligence, said: “This Christmas was less about indulgence and more about intention. Consumers didn’t stop eating out but they became far more selective, choosing brands they trust. The winners were those that aligned clearly with value, convenience and the realities of tighter household budgets.”

Contract catering continues to fly high

Britain’s leading contract caterers ended 2025 with near-double digit growth in sales, the latest Contract Catering Tracker reveals.

The Tracker – produced by NIQ, powered by CGA intelligence, and supported by Bidfood and UKHospitality – shows sales in the fourth quarter were 9.0% ahead of the same period in 2024, reflecting high demand in the run-up to Christmas.

It extends a run of growth for contract caterers, with comparisons above 8% in every quarter of 2025, though the figure was slightly down from the total of 12.2% in the third quarter. Groups’ MAT growth – for sales over the whole of 2025 compared to 2024 – stood at 8.4%, more than double the UK’s rate of inflation throughout the 12 months.

The tracker shows a more modest increase in the number of outlets served by leading operators, which

rose by 1.3% quarter-on-quarter. This indicates that the bulk of caterers’ sales growth in 2025 was organic rather than driven by new sites.

Karl Chessell, director - hospitality operators and food, EMEA at NIQ, said: “In a tough trading environment, contract caterers did exceptionally well to touch double-digit growth throughout 2025. The performance was driven not just by new clients or raised prices but by high volumes, helping to offset increases in key costs. The figures reflect the broad appeal and high quality of Britain’s catering sector, and it can look forward to more growth in 2026.”

Debra Morrell, business development controller for B&I at Bidfood, said: “We’re delighted

that the sector has enjoyed a strong last quarter of 2025. Consumer confidence remains fragile, and with the gap between wages and inflation narrowing, the pressure will continue in 2026 to deliver value for money in the face of strong competition and promotional activity from the high street. Innovation, quality and great service have all been at the heart of the sector’s growth, and these strengths will lend us the resilience to see us through another year of rising costs, operational challenges and regulatory change.”

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‘Quiet crisis’ warning around workforce

A new IGD report: Food and drink workforce – a quiet crisis building?, warns that the long-term structural workforce shortages across the UK food system pose a growing risk to national food security. Despite years of effort from industry and government, labour and skills gaps show little sign of improvement, with pressures increasingly difficult for businesses to absorb behind the scenes.

IGD’s analysis shows the sector is now facing a labour and skills crunch that will not correct itself, even with economic recovery. At the same time, almost one million young people remain detached from the labour market, leaving a huge pool of untapped potential, while businesses struggle to fill essential roles across agriculture, manufacturing, logistics, retail and hospitality.

So far, businesses have shielded consumers from disruption but the report warns the sector is reaching a tipping point. This ‘quiet crisis’ behind supermarket shelves risks becoming visible through reduced availability, declining service levels, rising costs

and increased operational strain throughout the supply chain.

IGD has identified several forces driving this instability:

● An ageing population, with a growing share of workers retiring and fewer people entering the labour market.

● Rising long-term illness among working-age adults, shrinking labour supply further.

● Migration policies that limit access to people the industry has historically relied on.

● An education and training system that does not consistently produce work-ready candidates.

● Changing expectations of work among younger generations.

Signs of strain are already clear: longer vacancy fill times, rising burnout, worsening skills gaps and succession challenges in critical roles such as HGV drivers, engineers and frontline operations.

With 4.1 million people employed across the food system, almost twice

the size of the NHS, the stakes are high. Workforce instability threatens product availability, cost pressures, progress on net zero and, ultimately, the UK’s ability to feed itself in a volatile global environment.

In response, IGD is expanding and relaunching Feeding Britain’s Future, its longstanding industry programme, first introduced in 2012. A launch will follow later this year. The renewed approach will focus on six interventions designed to strengthen the industry’s talent pipeline and support employers to attract, retain and develop essential skills.

The interventions will:

1. Provide free, cross industry earlycareer learning to build confidence and highlight long-term careers in food and drink.

2. Deliver a national schools programme to build skills, confidence and awareness of opportunities.

3. Increase visibility of food sector careers across widely used platforms and digital channels.

4. Establish strategic university partnerships to raise the profile of food & drink careers.

5. Deliver scalable work experience opportunities to build practical skills for young people.

6. Bring the industry together to amplify a collective voice and champion food & drink careers, including its youth focused Mmmakeyourmark campaign.

IGD is also calling for a strengthened government partnership, including a national workforce strategy for food & drink, reform of the Growth and Skills Levy, greater certainty on seasonal and skills-based immigration routes and improved alignment between Jobcentre support, local skills planning and the needs of a strategically critical sector.

NE-SCV3 High Speed Convection Oven Fast. Versatile. Efficient.

Compact yet powerful, the Panasonic NE-SCV3 cooks, toasts, bakes and grills with ease.

Built on four key pillars: Performance with Twin Inverter technology for faster, efficient cooking; Technology with app-based control and menu management; Service with a 24-hour swap-out warranty; and Support via a dedicated training platform.

From pastries in 20 seconds to fresh pizza in under two minutes, high speed cooking has never been so simple, efficient or versatile.

Urgent Legionella warning for hospitality

With spring just around the corner, hospitality providers are being warned not to overlook one critical safety priority – Legionella prevention.

Cases of Legionnaires’ disease – a potentially fatal lung infection caused by inhaling water droplets containing Legionella bacteria – have reached record levels, with 604 cases reported in England and Wales in 2023, up from 488 in 20171.

Legionella thrives in stagnant water, as common in unused or little-used water systems. Hospitality providers, particularly smaller hotels, short-term

Filippo Berio gets squeezy

Filippo Berio, with over 150 years of olive oil expertise, has launched its Squeezy Bottles – a mess-free way to drizzle, dress and prep with perfect precision.

Available in Extra Virgin Olive Oil for dunking or drizzling, Classico for cooking and Hot & Fiery Chilli, these tabletop condiments are available at Amazon, Ocado and on the Filippo Berio online shop, priced £7.99 (500ml).

Perfect for picnics, TikTok-inspired drizzles or everyday salad dressings, these bottles give full control with no spills and no waste. Its one-hand operation makes cooking easier and more enjoyable.

With its iconic branding and premium feel, the Squeezy Bottle brings a touch of luxury to meals, while keeping practicality front and centre. Small, stylish, and satisfying, it’s the ultimate tool for anyone who loves to cook creatively and cleanly.

Filippo Berio has always crafted premium olive oils rooted in Italian tradition, combining heritage with modern innovation for kitchens and operators.

lets, caravans and campsites, remain at particular risk due to the scope for intermittent use between seasons.

With this, Hydrohawk, from the UK’s leading authority in rapid Legionella testing technology, is urging the sector be fully prepared.

“With spring on the horizon, many will be focused on getting operations ready,” said Greg Rankin, CEO of Hydrohawk. “The importance of a robust approach to water safety cannot be underestimated as part of this. Legionella can build up quickly in stagnant systems – even during colder months. Taking action now, to include flushing systems, checking temperatures and using rapid Legionella testing, can help to ensure water systems are safe and problems are addressed before the rush.”

Under UK health and safety law, all property owners and duty holders are responsible for identifying and

controlling the risk of exposure to Legionella, including hoteliers and other hospitality providers.

Along with maintenance, frequent flushing and risk assessments, Hydrohawk asserts there is also a clear case to incorporate regular rapid Legionella testing – which can detect it in just 25 minutes – as part of any water safety regime.

“Legionella rates are rising globally and in the UK, making this a risk hospitality can no longer afford to overlook,” Rankin added. “Rapid testing as part of new-season preparations gives operators peace of mind, safeguarding both guests and reputation.”

For further information, visit hydrosense-legionella.com.

SCALE UP AND AUTOMATE SANDWICH PRODUCTION

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Wenzel’s goes big on Cybake ERP software

Wenzel’s The Bakers is rolling out Cybake software to help manage its central bakery and over 100 stores.

Based in Watford, Hertfordshire, Wenzel’s The Bakers is one of the UK’s largest independent retail bakery chains – with 108 shops across the Home Counties and London.

York-based Cybake is the UK’s leading provider of bakery ERP software and has a growing user base across North America and Asia.

Wenzel’s is already using Cybake to forecast the best combination of products they need each day to optimise sales and waste. Predictions are made from till data via integration with Vita Mojo POS software. Cybake then puts the shops’ automated orders into production at the company’s central bakery, where the software generates the prep sheets required to fulfil them and handles stock.

Soon, Cybake will be used for purchasing, recipe management and processing information such as nutritional data and allergens. The rollout will also deliver a comprehensive set of business intelligence reports with clear KPIs for analysis of areas such as sales, stock reconciliation, margins and waste.

Additionally, there are plans to implement Cybake ISB – the software developer’s production planner – for in-store production. This will show

store staff what FTG items to make, how to make them and when they should be made.

Wenzel’s The Bakers’ chief operating officer, Karl Spinks, said: “We have had some challenges in tech, so we decided on a bakery ERP system to help us consolidate multiple solutions into one that our team can trust in. The features are exceptional and for a bakery unit there is nothing that compares on the market.”

Ali Lyons, CEO of Cybake, said: “This is a significant implementation. It’s also a partnership that has sparked some interesting new functionality within Cybake, so I am very happy to welcome Wenzel’s The Bakers to our family of users.”

Other UK independent retail bakery chains that use Cybake include Fife-based Bayne’s the Family Bakers, Scarborough’s Coopland’s Bakery and York’s Thomas the Baker.

Scaritech added to Signature FSE portfolio

Signature FSE is bringing French bakery specialists Scaritech into its foodservice equipment portfolio.

As a part of the de Buyer group, Scaritech is regarded as one of the world’s finest options for French bakers seeking the best tools.

From precision dough-scoring lame blades to shaping mats and baguette cloths, Scaritech is looking to tap into the UK’s growing army of artisanal bakers. As the UK master distributor for de Buyer, Signature FSE is delighted to offer a wide range of the brand’s heritage and artisan products.

Using comprehensive global feedback, Scaritech is marketed as a sustainable and ergonomic range of essentials that are more robust than current alternatives. With a range of different blades for different bread types and a selection of bakery prep equipment, Scaritech tools focus on reliability, safety, hygiene and highly precise results.

Thanks to the manufacturer’s plastic injection moulding, which is made from 100% recyclable materials, the handle’s food-grade memory plastic enables bakers to score and create with ease and comfort as the grignettes bend, moving to perfectly interpret the end user’s style. Made on-site at Scaritech’s factory in France, the stainless-steel blade, in accordance with French legislation, is attached to the handle to ensure optimal safety during use.

Signature FSE managing director,

Paula Sherlock, said: “When it comes to bakery brilliance and scoring bread and baguettes, Scaritech’s innovative tools are a must-have. For many bakers, scoring is like their signature – every product is part of them. Scaritech’s commitment to quality and precision enables bakers to do what they do best, and with pride.”

Available to purchase in minimum quantities of 100 per pack, Scaritech’s scoring blades are available to dealers from Mar 2026. Visit signature-fse.com.

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Empanadas target street-food demand

La Lorraine Bakery Group has introduced a new range of authentic Argentinian-style empanadas, responding to rising demand for global street-food formats within UK foodservice.

Handcrafted by a family-owned bakery in Portugal using traditional recipes, the empanadas feature thin, tender pastry and generous fillings, baked to deliver an optimal dough-tofilling ratio. The products are designed to perform across multiple dayparts, from bar snacks and grab-and-go to light lunches and buffet service.

The launch reflects sustained consumer appetite for global street-food formats. According to

Mintel, 47% of UK consumers say they actively enjoy trying new international flavours when eating out, supporting continued menu diversification across casual dining and food-to-go.

of service and menu flexibility, while also supporting vegetarian menu development – a key growth area, with plant-forward dishes now featuring on many UK menus.

Rebecca Calveley, trade marketing manager at La Lorraine Bakery Group, said: “Empanadas are familiar yet distinctive, making them ideal for operators looking to refresh menus with minimal risk. Their versatility allows chefs to use them across a wide range of foodservice occasions.”

This follows the company’s recent expansion of its Italian bakery portfolio, with the launch of Panesco Pane Arte. These stone-baked breads are designed to help foodservice operators deliver authenticity, visual appeal and menu versatility.

Produced using traditional Italian baking methods, the products are made with 100% Italian flour and biga dough, with long fermentation times creating a soft, aromatic crumb

and delicately crisp crust. Each bread is hand-shaped and stone-baked to deliver the rustic appearance and depth of flavour increasingly sought by chefs and consumers.

The range includes:

● Pane Cereali – multi-seed bread made with wheat, barley and semolina, enriched with linseed, sunflower and sesame seeds.

● Pane Rosa – visually striking beetroot-infused bread offering subtle earthy notes.

● Pane Rosmarino – rosemaryflavoured bread enriched with potato flakes for a soft crumb.

Pane Arte is suitable for gourmet sandwiches, antipasti boards, table bread baskets and sharing platters, supporting both casual and premium dining formats.

The empanada range includes:

● Beef Empanada – seasoned minced beef with vegetables.

● Vegetable Empanada (Ratatouille) – a colourful mix of vegetables and herbs.

● Spinach & Cheese Empanada –rich spinach with creamy cheese.

Baked-from-frozen in under 12 minutes, the empanadas offer speed

For more info, visit llbg.com/en-GB.

Schiacciata Romana

Elevate your menu with this authentic Italian sandwich carrier

What is Schiacciata Romana?

Schiacciata is a traditional Italian flatbread with thin, crispy edges and a soft, airy interior. Made simply with flour, water, yeast, extra-virgin olive oil and sea salt, it brings a Mediterranean flavour and artisanal look to every dish.

Key Features

• Stone baked for superior quality, flavour & crust texture

• Extra virgin olive oil for flavour, softness of crumb and appealing aroma

• Long fermentation for enhanced flavour & dough strength

• Large aeration structure, lighter bread with less density

Menu Possibilities

• Sandwich carrier, hot or cold

• Gourmet toasted sandwiches

• Open-topped flatbreads

• Garlic bread

• Ideal as a pizza base

• Dipping bread for sharing

Why Operators Love it

• Fully baked, thaw-and-serve format for operational ease & reduced waste

• Can be heated or served cold, offering menu flexibility

• Pre-sliced for speed of service and consistency

• Strong dough structure, designed to hold generous fillings

• Range of sizes, styles and toppings to suit different menu needs

• Multi-use across dayparts and menu formats

Our Italian stars

Double award joy for Phat Pasty

The Phat Pasty Co has scooped two awards in one week: the ‘Cornish Pasty Company’ category at the inaugural Global Pasty Championships and the ‘Vegan’ category at the British Pie Awards 2026.

Held at the Lost Gardens of Heligan in Cornwall on 28 February, the Global Pasty Championships saw Matt Wells, sales director at Phat Pasty, collect the prestigious award on behalf of the team.

Phat’s Traditional Cornish Pasty took the top honour. Made with 100% British Red Tractor beef, it reflects a commitment to quality, provenance and craft.

Six days later, the business enjoyed victory at the British Pie Awards in Melton Mowbray, for its Vegan Keralan Cauliflower, Chickpea & Onion Bhaji Pasty.

These accolades mark another milestone for Phat Pasty, which is celebrating its 20th anniversary this year. Founded in 2006 by husband-and-wife team Paul and Laura Clark –known as the ‘Phat Controllers’ – the company began life around their kitchen table and has grown into one of the UK’s leading foodservice pasty suppliers.

It follows a string of recent achievements. In 2025, Phat Pasty won the ‘Best Pasty’ category at the British Pie Awards for its Keralan Cauliflower, Chickpea and Onion Bhaji Pasty.

As a result of that, Phat Pasty showcased its handcrimped creations in Japan. Category sponsor Hankyu, which operates Japan’s largest department store in Osaka, invited the team to take part in its prestigious British Fair –an event attracting around 250,000 visitors. In total, more than 10,000 pasties were exported from the UK for the event, with a further 5000 freshly made on-site throughout the five-day show.

It has also been a landmark period around sustainability

and responsible business. In November 2024, Phat Pasty became the first Cornish pasty company to achieve B Corp certification. And in February 2025, it was the first pasty producer to have products accredited with the Vegetarian Society’s Plant-Based Trademark. Seven months later, Phat’s full range of pasties, sausage rolls and savouries became Red Tractor licensed.

“It’s been an incredible seven days,” said Paul Clark. “From day one, we’ve not wavered from our commitment to using the highest quality British ingredients as the standard for all our Phat products.

“To see our pasties not only recognised here at home but celebrated internationally is an incredibly proud moment. It proves that the Cornish pasty really does have global appeal.”

The Phat Pasty Company supplies handmade, authentic pasties, sausage rolls and savouries to foodservice operators across the UK, from cafés and restaurants to schools, theme parks and large catering venues.

For more info, visit phatpasty.com.

WHAT MATTERS MOST

Culinary Support Centre boost for Flexeserve

Hot-holding specialists Flexeserve have updated their HQ in Leicestershire with a new Culinary Support Centre (CSC) and showroom.

This is in line with the company’s mission to evolve and drive the industry forward as leaders in hotholding, having already created innovative products, a US base of operations and enhanced facilities.

In fact, it’s the US HQ and Culinary Support Center, which opened in 2023, that inspired these developments.

“We have a completely unique approach to serving our customers, and their customers too,” said Warwick Wakefield, director of customer experience. “Our Flexeserve Solution specialists were able to drive results across the UK, which were then successfully replicated in the US with a Culinary Support Center of their own. Now is the ideal time to enhance our facility for the UK and rest of the world even further.”

The centre has been designed for a fully immersive experience at Flexeserve. Able to meet the needs of modern working life, the CSC contains studio-style features for online culinary meetings, technical training calls with suppliers and remote food demonstrations. Plus, the dedicated food testing area has been redeveloped to be more flexible in nature. The space can now be manipulated for all manner of tests

and reporting, ideal when working towards the creation of new and enhanced innovations.

“[Cloud-based service] Connect’s success and recognition is attributed to its immediate ROI benefits,” continued Wakefield. “It’s already trusted by major brands who understand Connect’s potential to save them millions in food waste, labour and energy costs.

“Our culinary team now benefits from high-spec camera and audio technology, as well as state-of-theart equipment. Featuring every implement needed to create and experiment with any kind of cuisine,

customers can see their vision come to life as part of Flexeserve Solution.”

The team can advise every customer on their menu, cook methods, packaging options and more. Their expertise has already helped a host of operators, including supermarket chain Morrisons.

“Led by chefs JP Felix and Chris Snaith, the team is unmatched in its ability to deliver Flexeserve Solution,” said global CEO, Jamie Joyce. “Now, with an enhanced CSC at their disposal, there are no limits to what Flexeserve can achieve.”

Find out more at flexeserve.com.

Merrychef delivers leasing solution

Merrychef has launched a manufacturer-backed leasing solution for its conneX® portfolio of high-speed ovens, becoming one

of the first manufacturers to offer a fully inclusive leasing model that combines equipment, preventative maintenance, service and connectivity

within a single agreement. It is designed to eliminate service surprises and maintenance downtime, offering unlimited service callouts, extended warranty and optional accidental cover for user error or misuse.

With costs spread over fixed monthly payments throughout the period of the lease, hospitality professionals can rest assured of their equipment’s performance – without deposits or capital investment required.

Colin Lacey, managing director of Merrychef, said: “This lease allows customers

to know what their operational costs will be, while not having to worry about any unexpected surprises for service or maintenance. Operators value confidence and control as much as performance, and their priorities should be customers and their business. Our manufacturer backed leasing solution brings everything together – equipment, preventative maintenance and connectivity – into one clear monthly payment.

“It’s a simple, future-focused way to give operators peace of mind that they are working with the very best, allowing kitchens to run smoothly, ensure brand consistency across sites and free up teams to focus on great food and service.”

Service and maintenance support is delivered by Merrychef’s network of engineers, unlocking specialist

expertise aligned specifically to its equipment. Operators benefit from a priority response within 24 hours of logging a service request, supported by a 95% first-time fix rate.

The leasing model is available across Merrychef’s conneX® range of highspeed ovens. Using a combination of microwave, convection and impingement technologies, conneX® ovens significantly reduce cooking times by up to 80%, while maintaining quality and consistency.

A complimentary subscription to Welbilt KitchenConnect® is included for the full duration of the lease, allowing operators to remotely monitor oven performance from any device, review usage or production data, or simultaneously push menu updates across multiple sites.

Leasing is provided by Latitude

Leasing Limited, while all service and maintenance is delivered directly by Merrychef.

The launch reflects Merrychef’s continued focus on delivering end-toend operational solutions that reduce risk and support growth.

Contact Welbilt sales at 01483 464901 or email marketing@merrychef.com.

16” x 16” cavity in a 18” width unit

12” x 12” cavity in a 14” width unit

The days of judgement are upon us!

There’s a lot of love here at Sammies HQ. We love how the competition brings the creative talents of the contestants into the spotlight. We love to hear from you that the Awards Dinner is a such great evening. Most of all, we love knowing that the winners of each award are independently chosen by experts in their eld.

There have been 27 such experts who have loaned us their time, their wisdom and their judgement in deciding which entries made the shortlists and, of course, which go on to be the ultimate winner in each category.

We’ve got technical titans, marketing gurus, business development specialists, packaging aces, taste experts and so much more. Each of them with a proven track record of success and a wealth of knowledge gained through many

years working in our industry.

Over recent weeks, we’ve had online judging sessions for four of the award categories. There have been some mammoth tasting days for the sandwich, food to go, healthy eating and ingredient award categories.

Thinking caps have also been on for the judges tasked with deciding who will be the winners among the major retailers. Not to mention, mystery shoppers are dropping in on independent retailers up and down the country.

Sammies Awards Dinner. This year’s event is on Thursday, 7 May 2026 in the familiar con nes of the Royal Lancaster London.

Theo Randall will once again be on hand to present the awards and alongside him will be Britain’s Got Talent winner, magician Richard Jones, who will co-host the evening.

And we’ve not even mentioned the Sandwich & Food to Go Designer competition, where three regional semi- nals have also taken place, judged by the category sponsors. More on that a little later.

All of these days of judgement are leading us to that most important day of all in the industry calendar, when the winners are revealed at the

On the next page are the judges for the Sammies Awards 2026. We are incredibly grateful to them for their support. They are each as passionate about rewarding excellence as we are, and it is their contribution which gives us cause to be proud of the integrity of the awards process.

Their involvement is also the reason those who are shortlisted and those who win on the big night can be justi ably proud of their achievements. Visit the awards website to see who’s in the running for each award. www.thesammies.co.uk

Adam Herriott WRAP

Moore The Montgomery Group

Amy Casey Diversified Communications

Chris Snaith Flexeserve

Aisha Graham Futura Foods

Gavin Rothwell Food Futures Insights

James Stamp Griffith Foods

Heather Morris SH Foodie

Jonathan Edmunds Woodly James Burgess Natural Innovations Rebecca Weeks

Nicola Knight IGD

Rhian Newman Futura Foods

Simon Bos mezzeIQ Simon Stenning

Sumaiyah Patel Futura Foods

Vitarosa Taranto BSI

Dick Searle The Packaging Federation

Dan Silverston Investor & Mentor

Denise Mathieson Waitrose & Partners

Gail Walker Red Cool Consulting

Clive Moxham Langdon Mark Salisbury Tiffin Sandwiches

Michele Young Foodservice Support Matthew Isaacs My Emissions

Nick Gross LanburyHundred

Jude Walker FSC

BECOME A SPONSOR

Thereʼs still time to enjoy the benefits of sponsoring. All sponsorship packages include a table at the awards dinner. If youʼd like to sponsor, email Sandra Bennett: sandra@jandmgroup.co.uk

OF THE YEAR 2026 SANDWICH

The annual road trip for the competition semi- nals took place in early March and the nalists in each category have been selected.

Georgina Percival from Natural Innovations won the acclaim of the judges in 2025 with this incredible Middle-Eastern Labneh-Lamb Wrap.

Once again, the Sandwich & Food to Designer competition gave our judges a tough time. As always, the quality of entries was spectacular, but the quantity also made whittling down the numbers for the regional semi- nals a mammoth task. And that was just the beginning of what would prove to be a di cult job for the judges.

Thank you to everyone who entered and challenged the judges so wonderfully. Although only a select few made it to the semi- nals, the sponsors who carried out the initial round of judging were excited by the creative ways so many of you used their products.

From that rst phase of judging, 34 of the nation’s most talented sandwich and food-to-go designers were invited to the three semi- nals, where they prepared their creations for judges representing each of the category sponsors

You can nd a full list of the semi- nalists on the competition pages of the awards website, www.thesammies.co.uk.

First, Roberts Bakery welcomed the team from Sammies HQ, the sponsor judges and, of course, the competitors

themselves to their Northwich facility for the Northern semi- nal on 3 March 2026.

The following day, the team embarked on a journey to Hinkley, where Flexeserve graciously opened its doors for the Midlands semi- nal.

Finally, on the next day, the Southern semi- nalists were welcomed to Brakes in Reading.

Many thanks to our hosts for the three days of competition. Their generous support is invaluable.

Congratulations to all those who have advanced to the grand nal. You can nd out who has made it through on the following pages.

The nal itself takes place during the day on 7 May 2026 at the Royal Lancaster London, ahead of the Sammies Awards Dinner.

The winners of each category will be announced during the evening before the overall Sandwich & Food to Go Designer of the Year is revealed.

See you there!

Category FINALIST SANDWICH 2026 F

a Foods ItalianMozzarella Category FINALIST SANDWICH 2026

A popular addition to the competition in 2026, Flexeserve and ProAmpac again joined forces for our exciting Hot-Hold Food to Go Competition.

Death by Smores by Stephen Jordan Bird from Samworth Brothers

Rarebit Croque Monsieur Croquetas by Lee Holmes from Natural Innovations

Nacho Crunch Burrito by Richard Hawksley from Samworth Brothers

Taste of Parathadise by Ella Lobb from Samworth Brothers

Cheer up Cherry Pie by John Grantham from Anchor Sandwich

The

Brief

Competitors must produce a hot-hold, food to go dish using a packaging product from ProAmpac’s ‘Some like It Hot’ range. It will then be placed into a Flexeserve Zone unit. Judging takes place 2.5 hours later and the judges will be considering the quality of the dish, as well as how it holds in the packaging.

We’re looking for the next big idea in Food to Go — and IQF Italian Mozzarella is your hero ingredient. This is your chance to develop a creative, delicious and commercially viable product concept that brings the authenticity of Italian mozzarella to busy consumers on the go. lF

Futura Foods, the UK’s Mediterranean dairy specialists, chose their IQF Italian Mozzarella, renowned for its fresh taste and unique stretching qualities when melted.

Mozza Me Crazy by Kirsty Fonseca from Greencore

The Crownation Jewels by Taryn Agar from On A Roll Sandwich Company

“Molten Mooli Melt” by Gareth Hopkins from Greencore

Cheesy-Cini Bites by Emma Corkish from The FSC Group

Bombay Meltdown by Ivor Peters from Urban Rajah Create Ltd.

The

Brief

H. Smith Food Group plc is one of the UK’s leading independent suppliers in the foodservice, manufacturing and food to go sectors.

Honey, I Fried the Chicken by Lizzie Brown from On A Roll Sandwich Company

The Goujon Caesar Goes Spicy by Kirsty Fonseca from Greencore

The Sweet Heat Mexi Chick by Matt Brooker from Simply Lunch

Sesame Sweet Heat Crispy Chicken by Sophie Piccirilli from FSC Group

Sticky Sweet Togarashi Chicken Salad by Richard Hawksley from Samworth Brothers

The Brief

This year, competitors were asked to create a sandwich or food to go dish which showcases H. Smith’s Chicken Goujons.

2026

With over 125 years of expertise, Kings Fine Cooked Meats know a thing or two about delivering quality, consistency and avour.

Rise & Shine Breakfast Hash by Gary McDowell from Deli Lites Ireland Ltd.

Pulled Gammon Crunch Melt by Richard De’Ath from Greencore

Ham Going to Enjoy This by Lea Holmes from Natural Innovations

The Stowaway Sarnie by Helen Parkinson from Raynor Foods Ltd.

Ham Hock & Welsh Rarebit Stu ed Focaccia by Sophie Piccirilli from The FSC Group

The Brief

Pulled gammon is moist, avourful & slightly salty with a natural brous texture. Produce a sandwich or food to go dish where the pulled gammon is the star of the show.

BreadWraps Category FINALIST SANDWICH 2026 SodiaalCheeseCategoryFINALIST

Joining us as sponsor for the competition this year, we welcome Liba Bread, who are bringing their expertise in atbreads to the UK from their home in Sweden.

Roots at Steak... by Stephen Jordan Bird from Samworth Brothers

Biriyani Burrito Wrap by Gareth Hopkins from Greencore

Mediterranean Chicken Köfta Burrito by Melek Yagiz from Greencore

The Souk Chicken by Helen Parkinson from Raynor Foods

Bombay-Style Chaat Bomb Sandwich by Emma Corkish from The FSC Group

The

Brief

Sweden’s No.1 seller, the atbreads are produced with a handful of simple ingredients. Be creative and daring. Choose what you want to impress with: Liba Origian, Liba Tandoori or Liba Turmeric atbread. 100% vegan.

SANDWICH 2026

Sodiaal is one of the leading dairy cooperatives in France with products ranging from P.D.O. cheeses to Brittany butter, UHT milk and cream.

The Ultimate Brie by Gary McDowell from Deli Lites Ireland Ltd.

Brie Mi by Harry Dempster from Samworth Brothers

To Brie or Not to Brie by Ella Lobb from Samworth Brothers

On Piste Alpine Cheese Clouds by Emma Corkish from The FSC Group

Maple Smoked Chorizo, Brie & Apple Focaccia by Sophie Piccirilli from The FSC Group

The Brief

Sodiaal has chosen two cheeses to inspire competitors this year: Pasteurised French Brie slices and French Gruyère PGI slices. Which will you choose? How will you use it?

The BIG picture

The Sabert team takes us through its growth plans, new product development and the importance of finding valued partnerships in a crowded marketplace.

LONG-TERM STRATEGY

The UK packaging market continues to grow and is estimated to reach £45.29 billion this year1, demonstrating an exciting opportunity for providers.

Developers are working hard to meet evolving customer needs, alongside fierce competition from manufacturers across the global market. At the same time, sustainability commitments and escalating costs are pushing brands to rethink their approach and rely on packaging partners to deliver innovation that elevates their menus and provides competitive edge.

Six months on from Sabert’s acquisition of Colpac, the company has reaffirmed its long-term ambition to significantly grow the scale of its business. Key to this is the success of its UK operations, manufacturing facility, and packaging design expertise in supporting customers to deliver well-presented food in packaging that meets sustainability and commercial objectives.

RIGHT PRIORITIES

Manufacturers and operators need to prioritise material and design innovation when delivering packaging. With experience across paper, plastic and pulp, Sabert delivers solutions to achieve functionality and sustainability aims – and a key example is the new Pulp Ultra® range.

Pulp Ultra® is developed between Sabert teams in Europe, the US and the UK – having been successfully launched with a customer providing meals for school children across Ireland. The teams worked together to create, test, trial and produce the

bagasse product which is treated with a barrier coating of <5%, delivering outstanding Oil and Grease Resistance (OGR) permeation in direct contact, hot food applications. Pulp

"Sustainability commitments and escalating costs are pushing brands to rethink their approach."

Ultra® outperforms existing market alternatives, including laminated products, demonstrating the company as a pioneer in this field (see below).

Operators are also facing increased operational rates and overheads, and regulatory change is driving the rapid development of materials which can affect unit costs. However, brands must balance this with the success and efficiency of the packaging in-use, as well as potential Extended Producer Responsibility (pEPR) fees.

The whole picture needs to be considered – which Sabert can provide a wealth of expertise on.

(i) mordorintelligence.com.

Sabert recently launched Pulp Ultra®, a moulded fibre packaging solution, in the UK. Pulp Ultra® is free from intentionally added PFAS and performs across hot, chilled and frozen applications. It is freezer-safe and able to retain frozen goods integrity, perishable goods freshness and keep factory conditioned items intact. It is safe for use in microwaves, conventional ovens and high-speed oven applications, now available for UK customers that are looking for a recyclable or compostable packaging solution.

Three AA+ grades in a row for Colpac

Colpac has secured an AA+ BRCGS audit grade at its UK factory for the third year running.

The company achieved the highest possible BRCGS grade and passed with no non-conformances. Colpac has maintained this level of certification by again opting for an unannounced audit, requiring the team to be ready throughout the year.

The auditor commented that the facility provides a strong demonstration of product safety and quality culture on its shop floor. He praised the housekeeping, the team’s knowledge and the documentation supported by robust systems.

The team was also commended for its commitment to continued unannounced audits, particularly given the recent release of the latest BRCGS global standard in 2025. Colpac

is still one of a handful of packaging companies that undergoes audits in this way.

“This result is a direct reflection of the culture we have built and the care our people take in everything they do,” said Frances Dickman, head of compliance at Colpac.

“Achieving an AA+ grade requires consistent attention to detail and a deep sense of ownership from each team member. Our commitment to doing things the right way, every day, is what makes outcomes like this possible.”

BRCGS Global Standard Packaging Materials is recognised globally as a benchmark for quality, safety and legality in food packaging manufacturing. It provides a robust framework for all types of packaging manufacturer in the production

of safe and legal materials, and to manage product quality.

“Congratulations to the team for securing an impressive AA+ grade for the third year in a row! Achieving the highest grade through an unannounced audit with no nonconformities is no small feat – your hard work and dedication truly shine. Celebrate this well-deserved success,” said Gwenda Jarrett, non-food programme manager at BRCGS.

Colpac was acquired by Sabert Corporation Europe in July 2025 and joins other Sabert sites with BRCGS certification, including Belgium (BRCGS AA+) and Poland (BRCGS AA). The UK site plans to continue its approach to unannounced audits and looks forward to working with the wider team, now as part of the integration into the Sabert Group.

Informed guidance

We caught up with who guide us through essential steps to keeping a lid on costs in a challenging nancial environment.

BREADTH & RELIABILITY

It’s a challenging economic climate right now, with convenience remaining an absolute priority – but expectations are still higher than ever. Alongside this, food to go continues to show impressive resilience and momentum. As Fern Timmins, sales manager at Conglom International, explained: “Customers want quality,

speed, value and sustainability delivered in one seamless experience.”

From our perspective, we’re seeing strong demand across retail, foodservice, cash & carry, catering and QSR. Operators are re ning ranges, strengthening brand presentation and placing emphasis on packaging performance and compliance. It remains a competitive space but is also highly active and innovative.

However, packaging is more complex than ever. Legislative changes, sustainability expectations and cost pressures have raised the bar across the industry.

At Conglom International, our di erentiation comes down to

Out-of-the-box thinking

Food delivery packaging design is evolving quickly.

Alan Sterrey, global brands manager at Go-Pak Group, explores why a collaborative approach is essential.

RESHAPED PATHWAY

In today’s foodservice landscape, delivery models are evolving faster than ever. Autonomous vehicles, robotic servers and increasingly complex routes are reshaping the pathway from kitchen to consumer, and packaging has become a de ning part of that experience.

It must protect and preserve quality, enhance functionality and perform reliably across longer, less predictable journeys. As delivery ecosystems grow more complex, brand perception, consumer trust and reputation are increasingly in uenced by packaging that’s designed with real-world use in mind.

Traditional takeaway packaging was never designed for today’s delivery landscape. The rapid rise of delivery-only kitchens, combined with sustained growth across platforms such as DoorDash, Deliveroo and JustEat, has unlocked revenue streams but also introduced operational challenges.

Globally, alternative delivery formats are gaining traction. Sidewalk robots operated by companies such as Starship have already completed millions of deliveries, while pilot schemes involving autonomous vehicles and aerial technology expand across select markets. While not yet mainstream, investment and experimentation across the sector signal a clear direction of travel.

What’s changed most is the journey

itself. Food may now travel further, encounter more handling points and spend longer in transit. Packaging therefore has to work harder to maintain temperature and texture, prevent leaks or damage, and ensure it arrives as intended. A soggy sandwich or spilled sauce isn’t just inconvenient; it directly impacts customer satisfaction and brand loyalty.

Preserving structure, presentation and quality is no longer a ‘nice to have’. Packaging plays a central role in protecting the product and brand.

DESIGN & PERFORMANCE

Rather than applying one-size- tsall answers, an adaptive packaging partnership is needed, supporting a collaborative way of development that re ects how food is actually prepared, transported and consumed.

This approach brings together material expertise, design insight and operational understanding, allowing packaging to be shaped around speci c customer challenges rather than prede ned formats.

As part of SCG Packaging (SCGP), one of Asia’s largest vertically integrated packaging groups, Go-Pak can draw on extensive manufacturing, forestry, recycling and research capabilities to support this process.

The focus for packaging manufacturers is on understanding pressure points across the entire supply chain. Whether it is heat retention for hot FTG products,

stronger seals for food in delivery or condensation concerns, which impact its structure – we must implement methods that mitigate these concerns and challenges for providers and customers alike.

Products must perform reliably under modern delivery conditions while also addressing other challenges, such as space e ciency during transit and stackable design at the point of origin, to ensure greater overall operational sustainability.

Performance-led design is about detail. Ventilation must release steam without compromising temperature. Structures need to be robust enough to withstand longer journeys and variable handling. Formats must balance functionality with e cient storage and transport to reduce unnecessary waste and emissions.

From early concept through to prototyping, packaging development is shaped around how products behave in transit and not just how they look on the shelf. The aim is simple: food should arrive in the condition it was intended to be enjoyed, regardless of how it gets there.

REGULATION RESPONSE

Alongside performance, sustainability and compliance are now central considerations. In the UK, Extended Producer Responsibility (EPR) places greater nancial responsibility on producers for the end-of-life impact of packaging, making material choice

and recyclability more important than ever before.

Designing in line with Recycling Assessment Methodology (RAM) guidelines, prioritising mono-material structures and increasing recycled content where possible can help brands improve circularity while managing future EPR costs.

Closed-loop recycling systems are also gaining traction, o ering clearer reporting, improved recycling rates and more transparent waste management as regulatory pressure continues to rise globally.

Additionally, packaging is often the rst physical touchpoint between a brand and its customer – the equivalent of a shop window in a delivery-led world. With 73% of UK shoppers1 saying packaging in uences buying decisions, the strategic importance of design, material and visibility cannot be underestimated. When packaging performs well, it reinforces trust.

When it doesn’t, it risks undermining the entire experience.

LOOKING AHEAD

As delivery continues to scale, packaging can no longer be treated as an afterthought. The next phase of FTG will demand performance and sustainability – designed through closer collaboration between manufacturers, operators and brands.

In terms of 2026, advances in material science, automation and data-led design are expected to in uence how packaging evolves, alongside growing consumer expectations for transparency and environmental responsibility.

For food brands navigating this change, success will depend on how well packaging adapts – not just to new delivery models but to the realities of how food is made, moved and enjoyed.

(i) International Journal of Retail & Dist Mgmnt.

Faerch makes CIRPET+

tray-to-tray breakthrough

Faerch has introduced CIRPET+, its next-generation tray-to-tray clear and coloured recycled PET (rPET), now supported by a third-partyveri ed carbon footprint and formally published as the rst tray-to-tray rPET emission factor in the global Sphera database. This breakthrough provides brands, retailers and converters with independently veri ed evidence of circularity in food packaging, at scale.

CIRPET+ is produced at Faerch’s Cirrec recycling facilities and marks a step forward in its integrated, closed-loop model for food-grade PET trays. The veri ed emission factor establishes an industry benchmark, reinforcing the competitive carbon pro le of tray-to-tray recycled PET and highlighting Faerch’s leadership in establishing transparent, industryrecognised data for circular materials.

The veri ed emission factor for CIRPET+ is 0.452kg CO2e per kg, demonstrating a signi cantly lower climate impact compared with other PET sources, around 30% lower than bottle-derived rPET and around 80% lower than virgin PET. This enables producers to access validated impact data, a critical step for brands preparing for regulatory requirements and disclosure obligations.

This veri cation also brings much needed clarity to the industry. With growing regulatory pressure, inconsistent recycled material claims and scrutiny around what ‘circular’ really means, CIRPET+ provides a rare level of transparency. By becoming the rst company to publish a tray-totray rPET emission factor in Sphera, Faerch o ers the market a trusted dataset that can be used directly

in LCAs, customer reporting and sustainability modelling, eliminating ambiguity and building con dence in tray-based recycling systems.

It also validates the strength of Faerch’s tray-to-tray recycling infrastructure. Unlike bottle-to-tray systems, CIRPET+ demonstrates that used food trays can be recovered and recycled at an industrial scale. This has implications for security of supply, decarbonisation and future design of closed-loop packaging systems, especially as demand for food-grade rPET continues to rise.

P2G takes o for Innovia Films

Innovia Films has launched P2G, a clear high-gas transmission BOPP lm designed for ow wrap applications in fresh produce packaging, including pre-prepared vegetables.

P2G has been engineered to deliver superior performance and versatility, helping brand owners and packers maintain the freshness, quality and visual appeal throughout the supply chain. By optimising gas transmission

rates, the lm supports respiration control, enhancing freshness and extending shelf life.

Designed for reliability in demanding environments, P2G is heat-sealable on both sides. Its optical clarity maintains clear visibility of produce, keeping vegetables attractive to consumers. The lm also retains its puncture and impact resistance at low temperatures, o ering robust protection during transportation and storage, while remaining una ected by variations in climatic conditions.

“P2G represents the next generation of fresh produce packaging,” said Megan Hinkley, senior product manager - Packaging at Innovia Films. “It combines functionality, reliability and sustainability to meet evolving needs of retailers, packers and consumers, while supporting the transition to more circular packaging solutions.”

Sustainability is a key attribute of P2G. As a mono-material polypropylene solution, it is fully recyclable in the PP waste steam, supporting the shift towards environmental responsibility. Its recyclability, combined with an ability to signi cantly extend shelf life, contributes to a measurable reduction in food waste across the supply chain.

P2G is also fully aligned with the upcoming EU Packaging and Packaging Waste Regulation (PPWR).

P2G can in corporate chemically recycled and bio-sourced ISCCcerti ed polymers via mass balance. This enables compliance with recycled content targets.

Printable for branding and customisation, P2G o ers packers and retailers a solution that not only performs exceptionally but also helps products stand out on shelf, from leafy greens to chopped vegetables or other fresh produce.

Hot Food on the Move

HAND PACKED HOT HANDRAP & RAPTRAY

HIGH PERFORMANCE

Keeps food hot, fresh and tasty with custom vents to protect food from sogginess or drying out

REDUCED LABOUR

HOTTER FRESHER LONGER

Engineered to keep your food tasting its best for up to 4 hours - with flexible formats customised for your recipe.

It’s intuitive and easy to assemble and pack product

MACHINE PACKED HOTRAP

Paper-based structure delivers gentler and more distributed heating, resulting in higher quality food

Designed for batch cooking from frozen to maximise efficiency

INCREASED SUSTAINABILITY

Recyclable board. Sandwich formats ship and store flat, reducing carbon emissions

CUSTOMER-FRIENDLY

Formats designed to showcase your product and are easy to hold when eating

Single packaging SKU and longer hot hold reduces food waste

ONE SKU, ALL THE WAY THROUGH!

One package: from filling, distribution and cooking, food is touched only by the consumer

Healthy petite

Survey data reveals industry con dence in connected packaging has reached a new high.

INDUSTRY ACCEPTANCE

Connected packaging experts, Appetite Creative, in partnership with Koenig & Bauer AURAVEO, have released results from its fth annual Global Connected Packaging Survey 2026. It reveals that 92.3% of those questioned say that connected packaging will be increasingly important in the next 12 months and beyond, up from 88.8% in 2025.

Adoption of connected packaging has rebounded strongly, with 81.2% of companies using the technology, up from 72.6% last year. Respondents consider connected packaging important for data collection (60.9%), to enable compliance, e.g. GS1, digital passports, etc (60.7%), sustainability (60.4%), marketing and customer loyalty (60.2%) and to drive engagement (57.8%).

The shift from single technology to multi-technology implementations continues, with QR codes and NFCs combined now used by 47.1% of adopters, compared to QR codes alone (31.8%) and NFC tags alone (21.1%).

Serialised QR code interest saw a 7.1% increase to 73.2%, up from 66.1% in 2025, re ecting strong majority interest in sophisticated deployment strategies. Industry scepticism has dropped, with only 7.7% of all respondents viewing connected packaging as a passing fad, compared to 13.4% in 2025.

The marketing/ advertising (14.2%), automotive/ travel (13.5%) and manufacturing (13.5%) sectors lead adoption, followed by FMCG (12.4%) and Packaging (12.4%), demonstrating

broad industry acceptance beyond traditional packaging verticals.

INCREASED INVESTMENT

Three quarters (75.7%) are increasing digital marketing spend in 2026, which remains consistent with 75.5% reported in 2025. Campaign planning is up, with 83.3% planning connected packaging campaigns this year, compared to 76.7% in 2025.

Higher tier budget allocations have seen a slight uptick and mid-tiers remain at. With 19.2% planning to spend $15,000 (£11,100) to $30,000 (£22,300), and 24.1% planning to spend between $31,000 to $50,000, compared to 21% and 25% in 2025. With 15.3%, up from 10%, looking to spend $51,000-$80,000 and 13% claiming budgets of more than $81,000, up from 7.7% last year. Over a quarter (28.4%) plan to spend less than $15,000, which is a year-onyear drop of 6.4 percentage points from 34.8% in 2025. This indicates organisations are graduating from small pilots to meaningful campaigns.

Consumer engagement through

gami cation has continued its upward trajectory, with 67.7% of participants now incorporating gaming elements into campaigns, an increase of 8.7% from 59% in 2025.

Mobile games (52.1%), quizzes and trivia (48.9%) and AR-based games (42.3%) are the leading formats. The primary goal for gami cation remains the promotion of new products or services (47.2%), followed by gathering consumer insights (23.4%) and brand awareness (17.7%).

Jenny Stanley, MD at Appetite Creative, said: “Five years in, and the data tells a compelling story. Connected packaging has moved decisively from an emerging trend to a boardroom imperative. The record adoption rates, surge in gami cation and increasing focus on regulatory compliance point to an industry that is implementing at scale. What is exciting is how the use cases are broadening: from consumer loyalty and sustainability to supply chain traceability and digital product passports. Connected packaging is now a strategic business platform.”

(Prevented

Standing room only

The UK Food & Drink Shows are a hotspot for expert discussion panels – the challenge is tting them all in!

TAKE YOUR SEAT

Businesses from across the grocery and hospitality industries are coming together at The UK Food & Drink Shows for three days of innovation, inspiration and networking. Taking place at the NEC

MONDAY 13 APRIL

Taste the Future: tea and co ee

Four brands showcase innovative products with a chance to win £5000 worth of prizes thanks to Stickybeak. Come and sample all of them – and use the QR code to score across di erent variables, including taste and packaging.

The Convenience Shopper: everything you need to know

Find out how convenience shopping habits have changed over time, the outlook for the future and how you can capitalise on these trends.

Competing with the biggest food trends of 2026

A live, interactive gameshow exploring the future of the sector.

Where next for plant based?

Retailers examine plant-based – from cutting-edge tech innovation to shifting cultural perceptions.

Co ee leaders: a look to the future

What’s next for the co ee industry?

How has consumer behaviour changed? What are the challenges and opportunities on the horizon?

Birmingham from 13-15 April, the event is the perfect opportunity for sandwich and food-to-go operators to source products, services and information that could help their businesses grow and ourish.

Once again, UK Food & Drink

TUESDAY 14 APRIL

UK eating out market: consumer and market trends to watch

Identify the who, what, where, when, why and how of the UK out-of-home market and make informed decisions based on robust market intelligence.

QSR leaders: the future of fast food

How to dissect the opportunities and challenges on the horizon, regulatory pressures, the changing needs of consumers and how operators are adapting.

Securing retail space

Retail crime continues to pose signi cant challenges for businesses – impacting safety, pro tability and customer con dence. The panel discuss good practice for managing these issues, including latest advice, guidance and reporting mechanisms.

Shows features a packed programme of expert speakers and inspiring demonstrations on the topics and trends driving the industry –particularly relating to sandwich & FTG. Here are just a few of the discussion panels.

WEDNESDAY 15 APRIL

Generating footfall at no extra cost

Key steps retailers can take to increase revenue, with testimonials from farm shops that have been successful.

Changing tastes, changing costs: how hospitality menus have evolved

Join Lumina Intelligence and understand the shifting landscape of menus, with a focus on how pricing strategies and o erings have adapted.

How the UK food to go market Is changing

Learn how economic pressures, health-conscious trends, sustainability demands and digital innovation are reshaping what’s available, how much it costs and how it’s consumed.

Visit foodanddrinkexpo.co.uk to find out more and register free.

Form an orderly BBQ!

The interest in global flavours and menu innovation continues apace –Barnaby MacAdam, development chef at Paulig PRO, takes us through developments.

Tell us about your latest products?

Drawing inspiration from iconic American BBQ regions, grilling traditions and emerging trends, our new, easy-to-use Santa Maria ‘The World of BBQ’ range spans flavourforward styles – from Kansas City and Memphis to South Carolina, Alabama, New Mexico, South Africa and Korea. Developed for QSR, casual dining, on-the-go and contract catering, it has been crafted to deliver authentic flavour with versatility. Each sauce can be a glaze, dip, topping or side, helping operators refresh menus, introduce variety and create craveable dishes without extra prep or specialist skills. It comprises eight sauces, with all products vegan-friendly, with the exception of the Alabama White Style BBQ Sauce which is vegetarian:

● Kansas City Original Style BBQ Sauce – rich tomato tang, brown sugar sweetness and balanced smokiness.

● Memphis Hickory Style BBQ Sauce – sweet, smoky and gently spicy with deep hickory notes.

● New Mexico Chipotle Style BBQ Sauce – smoky and complex with chipotle, coriander seeds and warming spices.

● Kentucky Bourbon Style BBQ Sauce – full-bodied with tangy tomato, brown sugar sweetness and smoky bourbon finish.

● South Carolina Golden Style BBQ Sauce – bold and lightly sweet.

● Alabama White Style BBQ Sauce (Vegetarian) – creamy, tangy and peppery with a distinctive zesty kick.

● South African Braai Style BBQ Sauce – savoury with tomato, vinegar and aromatic spices.

● Korean Gochujang Style BBQ Sauce – ‘swicy’ (sweet and spicy) with deep umami richness.

What trends are driving the market?

We’re seeing a clear shift towards bolder, more authentic international flavours, driven by consumer desire for exciting food experiences. Research from Bidfood’s 2025 trends survey shows that over half of consumers (53%) want to try the latest food trends, while HRA Global research from 2024 highlighted that 73% are likely to buy new products inspired by international cuisines. Even more telling, 90% of consumers said they were open to global flavours.

Nearly half of consumers (47%) are motivated by authentic ingredients, flavours and formats, while 29% enjoy the chance to explore new cultures through food1. It offers familiarity and nostalgia, while giving chefs huge scope to explore global influences. Demand for BBQ remains high, with 88% of consumers craving these flavours and 86% likely to choose BBQstyle dishes when available2. Chicken takes the largest serving share of protein in meat-centred meals (62.4%), although lamb and beef are seeing faster growth rates at 6.4% and 2.7% respectively3. Beefburgers dominate, accounting for 58% of burgers sold in the last year, followed by chicken at 31%4

Chicken’s popularity translates into demand for formats such as wings, skewers and grilled thighs, where marinades and sauces add value and variety. The faster growth of beef and lamb reflects renewed consumer interest in premium BBQ experiences – from slow-cooked brisket and short ribs to lamb chops and pulled lamb. This highlights how BBQ remains a key platform for operators to elevate familiar proteins through smoking, grilling and flavour-led sauces.

How do you see the meat sector, with many seeking other options? Embracing international influences allows operators to refresh menus

MEAT PRODUCTS

while staying true to what consumers already love about BBQ. It also creates opportunities across a range of dishes – from burgers, brisket, ribs and wings to increasingly popular vegetarian and vegan options – demonstrating that BBQ is about far more than just meat. Its versatility makes it relevant across multiple dishes, menus and dayparts, from loaded fries, wraps and bowls to small plates, sharers and late-night offers, helping operators maximise usage and menu appeal year-round.

Chicken remains the UK’s number one crowd pleaser, with over 95% of the population enjoying it regularly. In fact, most eat the protein at least

twice a week5. The Korean BBQ Sticky Chicken recipe is a standout on any menu: crispy baked chicken wings glazed in umami Santa Maria Korean Gochujang Style BBQ Sauce, topped with a kick of chilli and sesame seasoning to bring the heat.

Food to go is on a real high – is that something you’re seeing?

With the food-on-the-go market expected to reach £26bn by 2028 and already accounting for around a quarter of total eatingout occasions6, operators are firmly focused on formats that are quick to assemble, easy to eat on the move and dependable during busy service. Handheld options like wraps and burritos continue to perform strongly.

There’s also a growing appetite for bold, globally inspired flavours within FTG – particularly among Gen Z, who gravitate towards comfort foods with a twist. Playful mashups using familiar formats are proving popular and, according to research, simply adding ‘BBQ’ to a dish instantly boosts its appeal on the menu – 88% of diners say the flavours are irresistible, and more than eight in 10 are ready to order them whenever they can . Wraps are the perfect carrier, whether it’s a South African BBQ halloumi wrap, Middle Eastern shawarma, Korean- or

MEAT PRODUCTS

Mexican-inspired fillings, or Indianstyle concepts such as naanwiches and spiced wraps.

Additionally, packaging is critical, ensuring food holds its temperature, structure and visual appeal from kitchen to customer. Foil-wrapped burritos keep dishes warm and intact, while secure containers maintain freshness and reduce waste. At Paulig PRO, we’re seeing demand for tortillas designed specifically for these challenges. Our ambient and frozen tortillas are made in our Carbon Neutral Tortilla Factory in Milton Keynes using locally sourced flour, and they’re built to pass the ‘scrunch test’ – holding generous fillings without cracking or ripping. Santa Maria tortillas, available in wholemeal, spinach, tomato and grilled varieties, are durable, flexible and perform consistently with hot and cold fillings. And loaded formats are especially effective. Recipes like the Paulig PRO Dirty as Cluck Fries show how quickly a classic can be elevated –chicken tenders and fries tossed in BBQ Smokehouse seasoning, then drenched with Chipotle and Bourbon BBQ Sauce. Or the Paulig PRO K-Nachos – a fusion twist, piling warm tortilla chips with succulent pork belly, tangy kimchi and a drizzle of

BBQ Sauce Korean Style, finished with spring onions and lime.

There are huge financial challenges currently. How can you help?

We provide solutions that save time, reduce complexity and support operational efficiency. Our menu solutions and ranges deliver speed, consistency and impact during peak service without putting extra pressure on kitchen or front-of-house teams.

Our herbs, spice blends and sauces are particularly effective for

menu innovation – they let operators introduce global flavours, add depth and refresh menus in practical, costeffective ways. With long shelf lives and cross-menu versatility, these products help reduce waste, simplify stockholding and improve yield.

At Paulig PRO, we see ourselves as a practical partner. With a deep understanding of world taste trends, our ranges help wholesalers deliver what operators need right now.

Who would you like to partner with in the future?

We work with a broad range of foodservice operators. This allows close collaboration to develop solutions that meet demand.

We’re always keen to work with a diverse mix of businesses. In particular, we’re excited to collaborate with street food operators who are often leading the way in innovation and bold flavour trends, seeking inspiration and support when it comes to sauces, seasonings and new menu ideas.

For more info, visit pauligpro.com/uk.

(1) Bidfood 2025 trends survey by CGA.

(2) Paulig PRO The BBQ Playbook 2026.

(3&4) Worldpanel by Numerator UK, Jun 25.

(5) HRA Global (2024).

(6) Lumina Intel UK FTG Mkt Rep 25.

(7) Pauligpro.com.uk.

"packaging is critical, ensuring food holds its temperature, structure and visual appeal."

All set to

sizzle!

Managing director of Grumpy Pigs, Stephen Andrew, talks new products, the influence of AI and plans for the future.

Tell us about what’s happening in the business this year?

We are very excited at Food Connextions about the coming 12 months, as not only will we be expanding and improving our Grumpy bacon products but also adding some new non-bacon products to the range.

Sandwich & especially food to go are booming sectors – is that something you’re seeing?

Yes. Food prices have risen as we all know but it does not seem to be affecting FTG. We are seeing growth and innovation across the board, which is very exciting for producers and consumers alike.

What key trends are you seeing around meat – and customer expectations? They are looking for leaner, healthier, quality options. Manufacturers are stepping up and trying to be innovative while also being very conscious of salt and protein levels.

It’s a challenging time financially for businesses and consumers. How are dealing with cost pressures?

The UK imports around 40% to 45% of the total food it consumes, so the relaxation of import costs in 2026/27 – such as the Export Health Certificate (EHC) – will be very welcome. This will help lower costs, which hopefully consumers will see the benefit of.

Technology wise, how are you improving your processes, and how is tech/AI impacting you?

We have implemented AI into sales and marketing, with great results. As technology develops, we are looking at more dynamic pricing and menus –and hopefully voice AI ordering in FTG.

Who are your key relationships with?

We have a very strong partnership with our Polish factory that produces our Grumpy bacon. It has helped us build our customer base into foodservice over the past seven years. In 2025, we also joined with a great UK factory, who will now produce pulled hock and cooked back bacon, all in our Grumpy brand.

Are you attending upcoming events? We are exhibiting at IFE (30 Mar-1 Apr), showcasing some of our new lines: Halal Salt Beef and Pastrami, our UK Hock and Bacon, and introducing our rasher counts on Cooked Streaky Bacon. Its an exciting time and we look forward to pushing forward into new sectors in 2026.

Check out crispybacon.co.uk.

Shaping the Future of Protein Processing

Successful operations depend on Urschel for cutting edge solutions. Rely on Urschel for rugged, high-powered machinery to maximize capacity and cost-savings. Precision cuts, sanitary stainlesssteel design, backed by service and support for the long life of your machine.

Discover more Urschel cutting solutions at urschel.com.

TIME TO GROW

Sales soar for Welsh Salt Beef

A Welshpool-based company is celebrating, with its GI Welsh Salt Beef product rocketing in sales by 84% in the final six months of 2025.

Now available through a major food wholesaler, Salt Beef by Trailhead was also awarded one star in last year’s Great Taste Awards.

It’s one of a growing portfolio of products – including Get Jerky meaty snacks – created by Trailhead Fine Foods using GI Welsh Beef.

Now that UK food wholesaler Castell Howell is listing in its online shop, the manufacturer is expecting further growth this year.

“We are genuinely excited that Salt Beef by Trailhead is available to order online at Castell Howell,” said Emma Morris, Trailhead Fine Foods’ sales director. “It’s also exciting to see our amazing Salt Beef being introduced to hospitality businesses across Wales and other parts of the UK.

“It’s very important that we work with leading wholesalers to deliver this product, connecting with thousands of new customers. Strong partnerships are key to ensuring consistent supply and wider availability.

“Our award-winning, cooked and sliced PGI Welsh Salt Beef is cured to perfection, reared to the highest welfare standards right here in Wales. Ready to use straight from the pack, hot or cold, it’s a versatile, restaurantquality product ideal for canapes, grazing boards, artisan sandwiches, salads, buffets, brunches and many dishes.

“We are very proud to offer a premium Welsh product that brings consistency, provenance and serious flavour to the plate.”

"it’s very important that we work with leading wholesalers to deliver this product."

REAL RECOGNITION

Sales are growing across retail and hospitality customers. The Celtic Collection in Newport and Bara, a new Welsh café in London, have added Salt Beef sandwiches to their menu.

Hel’s Kitchen in Pen-y-Bont-Fawr uses it in sandwiches supplied to Spar and Londis stores and tourism attractions. Also, Gloucester Services will stock the 100g pack of retailready Salt Beef, also available at Farmfetch and wholesalers, Blas ar Fwyd, Bidfood Wales and the Artisan Food Club.

The Great Taste Award wasn’t the only recent recognition for Salt Beef by Trailhead, which was also a finalist in the Best Charcuterie Product category of The Meat Management Meat Industry Awards 2025.

“The Great Taste Award means so much, as it’s recognition of our commitment to quality and proud Welsh heritage,” added Morris. “It’s testament to the hard work and dedication of our production manager, Ian Beamond, alongside our managing director, Arwyn Watkins, OBE.”

Trailhead Fine Foods sources GI Welsh Beef reared in Wales’ unspoilt natural landscape to high animal welfare standards and with full traceability.

The Get Jerky meaty snacks are marinated in the company’s own recipes for up to 48 hours.

Products can be ordered online at getjerky.wales/shop/.

Freshness & choice

From Micro Markets to health trends, food to go in the workplace is an ever-changing sector.

Elyas Coutts, CEO at Connect Vending, elaborates on partnerships with major suppliers.

Your business has three decades of experience in vending. In terms of food to go consumer trends, what key changes are you seeing now?

Since we started Connect Vending in 1996, consumer expectations have completely transformed. Back then, workplace environments were happy to deliver the bare minimum in terms of their food o ering.

There has also been a material shift in attitude towards recruitment and retention of sta . Wellbeing is now front and centre, and companies have to be seen to champion that. In addition, the high street, combined with intense decades of globalisation,

has revolutionised what is available to the consumer day to day.

People expect quality food in the workplace – such as fresh sandwiches, protein-packed salads, plant-based options and premium co ee, and they want it around the clock.

In reality, they are now competing with the high-street brands, and rightly so. Employees deserve the same quality and variety from their on-site food o ering as they’d get from popping out to a good sandwich shop. This shift is the single biggest change we’ve seen, and it drives everything we do at Connect.

FTG is on a real high in the UK – is that your experience too? Absolutely. It’s how people today choose to

consume food & beverage. The high street is heavily saturated, with almost too many brand names, but this has created an opportunity in workplaces.

Employers are increasingly looking for ways to keep sta on site to boost productivity and improve wellbeing. So, the best-quality fresh food has become a genuine retention and engagement tool – and businesses are seeing real results.

In recent years, we have witnessed

Demand for delivered food has never been greater !

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FTG VENDING

the ‘trendi cation’ of categories. This is where a consumer trend arrives, such as veganism, and becomes a musthave product line. You will literally win or lose contracts based on the perception of say sustainability, or healthy options, or even more acutely vegan/gluten free or gut health, etc.

How do you get the message of ‘freshness’ across with vending?

It starts with the equipment. The fresh food vending machines and smart fridges used in our builds are glass fronted and strategically merchandised, so the quality is immediately visible.

But the real key is the supply chain. We work with premium suppliers, like Simply Lunch, who are delivering short shelf-life, handcrafted products on a regular cycle. Packaging also makes a a big impact.

Clear use-by dates and recognised branding also do a lot of work. Finally, our merchandising team are on site regularly, managing stock rotation meticulously, with every visit involving date checks, rotation and cleaning. Merchandising products by colour, brand and category is impactful on the visual appearance, just like a shop.

Who do you work with – and who would you like to partner with going forward?

We partner with some fantastic fresh food suppliers, including Ginsters, Tanpopo, Raynors, Ti n and Food for Now. Having such a wide range of relationships is important because every workplace is di erent, with a variety of needs. Simply Lunch is a great example of the kind of business we value. They o er an extensive range of products.

In the future, we would like to expand our product ranges and stay at the forefront of consumer trends and preferences. Ultimately, we are always looking to develop our o erings.

What does the future look like for your business and FTG?

It’s incredibly promising. Consumer trends are shifting towards the need for more choice, wider product ranges and more convenient access to fresh food. We are also seeing an increase in the role of technology, with smart fridges on the rise and new methodologies available to

supply FTG in workplaces. And there’s a massive opportunity in workplace catering spaces.

Independently of this, our fastmoving consumables for kitchen spaces continues to re ect a growing customer demand.

What really sets us apart is our ability to o er Micro Markets, smart fridges and event catering through wholesale. We can do this interchangeably and simultaneously to match the speci c circumstances and needs of each workplace. On top of this, there’s a real growth in highstreet vendors looking to expand into workplace catering, which opens up even more doors for us.

March 27thfor Christmas 2026

tmifoods.co.uk

bmurphy@tmifoods.co.uk

hannah_kenyon@dawnfarms.co.uk

COMING UP

NEXT ISSUE

MAY 2026

SPECIAL

Filling favourites

Consumer demand, provenance, meat, plant-based

FOCUS

FTG future

Global flavours, salads, sushi, sustainability

EXCLUSIVE

Breakfast

Cereal, bars, all-day menus, healthy products

REVIEW

Foodservice Packaging Association Awards

ADVISORY & CONSULTANCY

Ditsch UK Ltd.

Planglow Ltd.

The FSC Group

BAKERY PRODUCTS

Country Choice Foods

Ditsch UK Ltd.

Durum Company UK

Food Attraction Ltd.

Liba Bread

Mission Foods

Pan Euro Foods

The Bread Factory (GAIL’s)

The FSC Group

BESPOKE SOFTWARE/IT

mezzeIQ

Planglow Ltd.

CHEESE & DAIRY PRODUCTS

Futura Foods UK Ltd.

Leathams

Pan Euro Foods

Yeo Valley Farms (Production) Ltd

CHUTNEYS & RELISHES

Leathams

Zafron Foods Ltd.

DRESSINGS, SAUCES AND MAYONNAISE

Fresh-Pak Chilled Foods

Futura Foods UK Ltd.

Leathams

Zafron Foods Ltd.

ALIMENTOS DAILY FRESH S.A.

El Quillay 573

Parque Industrial Valle Grande

Lampa

Santiago

Chile

Contact: Carlos Guerrero

Tel: +562 24119171

cguerrero@dailyfresh.cl

EGGS & EGG PRODUCTS

Fresh-Pak Chilled Foods

Futura Foods UK Ltd.

Leathams

Pan Euro Foods

Stonegate Farmers

Zafron Foods Ltd.

EVENTS

lunch! 16-17 September 2026

EQUIPMENT & VEHICLES

BFR Systems

Country Choice Foods

Deighton Manufacturing

Flexeserve

Grote Company

Jiffy Trucks Ltd.

Industrial Robotic Solutions

Millitec Food Systems Ltd.

Planglow Ltd.

FACTORY MACHINERY

BFR Systems

Deighton Manufacturing

Grote Company

Industrial Robotic Solutions

Millitec Food Systems Ltd.

FISH PRODUCTS

H Smith Food Group plc

Leathams

Pacific West Foods Ltd

Pan Euro Foods

Zafron Foods Ltd.

SIGMA BAKERIES PO Box 56567

3308 Limassol, Cyprus

Contact: Georgios Georgiou

Tel: +357 25 878678

Fax: +357 25 346131 info@sigmabakeries.com www.sigmabakeries.com

BSA Product Index

FOOD TO GO

Food Attraction

Pacific West Foods Ltd.

Pan Euro Foods

Pasta Foods

The FSC Group

FRUIT

Leathams

INSURANCE

Insurance Protector Group

LABELS & LABELLING

Colpac

Planglow Ltd.

MEAT PRODUCTS

RED MEAT

Dawn Farms UK

Gierlinger Holding GmbH

H Smith Food Group plc

Kings Fine Cooked Meats

Leathams

Pan Euro Foods

Seara Meats BV

SUBWAY

Chaston House, Mill Court, Hinton Way, Great Shelford, Cambridgeshire CB22 5LD

Contact: Frederick De Luca

Tel: 01223 550820 www.subway.co.uk

POULTRY

Cargill Protein Europe

Dawn Farms UK

H Smith Food Group plc

Kings Fine Cooked Meats

Leathams

Pan Euro Foods

Seara Meats BV

OILS

Pan Euro Foods

ORGANIC PRODUCTS

Leathams

Yeo Valley Farms (Production) Ltd

PACKAGING

BFR Systems

Colpac Ltd.

Coveris Flexibles

Go-Pak Group

Planglow Ltd.

Pro-Ampac RAP

Sabert

Sharpak Aylesham

Waddington Europe

Woodly

PASTA

Leathams

Pasta Foods

PLANT-BASED

Food Attraction

Leathams

Melton Foods

Pan Euro Foods

TMI Foods

SANDWICH FILLINGS (READY PREPARED)

Fresh-Pak Chilled Foods

Zafron Foods Ltd.

SANDWICHES

See BSA Sandwich Manufacturers

SALADS,

FRUIT & VEGETABLES

Agrial Fresh Produce Ltd.

Leathams

Pasta Foods

The FSC Group

SOUPS

Leathams

Pasta Foods

Yeo Valley Farms (Production) Ltd

TAMARIND FOODS SPRL Brixtonlaan 2c, 1930 Zaventem, Brussels, Belgium

Tel: +32 2 731 69 77

Fax: +32 2 731 69 78

Contact: Frederic Teichmann fteichmann@tamarindfoods.be www.tamarindfoods.be

BAKERY INSERTS

Sigma Bakeries Ltd

BREAD

Sigma Bakeries Ltd

FRANCHISING

Subway ORGANIC PRODUCTS

Sigma Bakeries Ltd

SANDWICHES

Alimentos Daily Fresh S.A

Tamarind Foods

SANDWICH FILLINGS (prepared)

Sigma Bakeries Ltd

SPECIALITY BREADS

Sigma Bakeries Ltd

BSA Suppliers Index

AGRIAL FRESH PRODUCE LTD

Unit 5 Walthew House Lane, Martland Park Industrial Estate, Wigan WN5 0LB

Contact: Sales Department Tel: 01942 219942 hello@afproduce.co.uk www.agrialfreshproduce.co.uk

BFR SYSTEMS

Unit 118 Baldoyle Industrial Estate, Dublin 13

Ireland

Contact: Chris Tench

Tel: +44 7920174358 c.TENCH@bfrsystems.com www.bfrsystems.com

CARGILL PROTEIN EUROPE

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

Contact: Stuart Bowkett

Tel: 0121 274 1107

Cpe_Customerservices@cargill.com www.cargill.co.uk

COLPAC LTD

Enterprise Way, Maulden Road, Flitwick, Bedfordshire MK45 5BW

Contact: Sales Department Tel: +44 (0) 1525 712261 info@colpac.co.uk www.colpacpackaging.com

COUNTRY CHOICE FOODS

Swan House, New Mill Road, St Paul’s Cray, Orpington, Kent BR5 3QD

Contact: Neil Lindsell Tel: 07979 704758 Neil.lindsell@sysco.com www.countrychoice.co.uk

COVERIS FLEXIBLES

UK LTD

Cromwell Road, Eynesbury, St Neots, Cambridgeshire

PE19 2ET

Contact: Sales Department

Tel: 01480 884300
 UKfoodservice@coveris.com www.coveris.com

FLEXESERVE

The Alan Nuttall Partnership Ltd, Orchard House, Dodwells Road, Hinckley, Leicestershire LE10 3BZ

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

FOOD ATTRACTION LTD

GIERLINGER HOLDING GMBH

Weingartenstraße 14, A-4100, Ottensheim, Austria

Contact: Anthony Oates Tel: 07711 860608 anthony.oates@gierlingerholding.com www.gierlinger-holding.com

GO-PAK GROUP

Drumcoo House, 1 Hawkesworth Road, Yate, Bristol BS37 5NW

DAWN FARMS UK

Lodge Way, Lodge Farm Ind. Est, Northampton NN5 7US

Contact: Bryan Murphy Tel: 01604 583421 info@dawnfarms.co.uk www.dawnfarms.ie www.dawnfarms.ie/tmi-foods

DEIGHTON 
MANUFACTURING (UK) 
LTD

Gibson Street, Leeds Road, Bradford, West Yorkshire BD3 9TR

Contact: Andy Hamilton
 Tel: 01274 668771
 sales@deightonmanufacturing.co.uk
 www.deightonmanufacturing.co.uk

DITSCH UK LTD

(WAS WORLDBAKE)

Timsons Business Centre, Perfecta Works, Bath Road, Kettering Rutland NN16 8NQ

Contact: Lucy Rogers Tel: 01536 419 900 lucy.rogers@ditsch.co.uk www.ditsch.co.uk

DURUM COMPANY UK

(ENDO FOODS)

10 Princes Road, Montagu Industrial Estate, Edmonton N18 3PR Tel: 020 8920 2612 Info@endosfood.com

Triam Court, 17-21 Langham Road, Leicester LE4 9WF

Contact: Jake Karia Tel: 0116 2744066 jake@foodattraction.com www.jakeandnayns.com

FRESH-PAK

CHILLED FOODS

1 Waterside Park, Valley Way, Wombwell, Barnsley S73 0BB

Contact: Joe Martin Tel: 01226 344850 joe.martin@fresh-pak.co.uk www.fresh-pak.co.uk

FSC

Cheddar Business Park, Wedmore Road, Cheddar, Somerset BS27 3EB

Contact: James Simpson

Tel: 01934 745600

james@thefscgroup.com
 www.thefscgroup.com

FUTURA FOODS UK LTD.

The Priory, Long Street, Dursley, Gloucestershire GL11 4HR

Contact: Rhian Kinman Tel: 01666 890500 rhian.kinman@futura-foods.com www.futura-foods.com

Contact: Ben Ely Tel: 01454 285400 BEly@go-pakuk.com www.go-pakuk.com

GROTE COMPANY

Newtech Square, Zone 2 Deeside Industrial Park CH5 2NT

Contact: Paul Jones Tel: 01978 362243 sales@grotecompany.com www.grotecompany.com

INDUSTRIAL ROBOTIC SOLUTIONS

Unit 2, Block C, Park Office Village, Nesfield Road, Knowledge Gateway, Colchester C04 3ZL Tel: 07734 365705 enquiries@ industrialroboticsolutions.com www.industrialroboticsolutions.com

JIFFY TRUCKS LTD

26 Jubilee Way, Shipley, West Yorkshire BD18 1QG

Tel: 01274 596000

Contact: John Briggs john@jiffytrucks.co.uk www.jiffytrucks.co.uk

KINGS FINE COOKED MEATS

69 Queen Street, Wigan, Greater Manchester WN3 4XH

Tel: 01942 322398

Contact: Adele Rooney adele@kingsfinecookedmeats.co.uk www.kingsfinecookedmeats.co.uk

H SMITH FOOD GROUP PLC

24 Easter Industrial Park, Ferry Lane South, Rainham, Essex RM13 9BP

Contact: Chris Smith Tel: 01708 878888 chris@hsmithplc.com www.hsmithplc.com

INSURANCE PROTECTOR GROUP

B1 Custom House, The Waterfront, Level Street, Brierley Hill DY5 1XH Tel: 0800 488 0013 business@ipgdirect.co.uk www.insuranceprotector.co.uk

LEATHAMS LTD

The Circle, Units 10-12 Queen Elizabeth Street, London SE1 2JE

Contact: Des Hillier Tel: 0207 635 4000 des.hillier@leathams.co.uk www.leathams.co.uk

LIBA BREAD

Lärjestationsgata 1, 415 02 Göteborg, Sweden

Contact: Sergio Fadel

Tel: (+46) 735 09 25 24 sergio@liba.se www.libabrod.com

LUNCH!

16-17 SEPTEMBER 2026

by Diversified Communications UK Ltd. at Excel, London www.lunchshow.co.uk/bsa/

mezzeIQ

12 Colston Yard, Bristol BS1 5BD

Contact: Hugo Walker Tel: 0117 990 1008 hugo.walker@mezze.io www.mezze.io

MILLITEC FOOD SYSTEMS LTD.

20 Victoria Road, Draycott, Derbyshire DE72 3PS

Contact: Richard Ledger

Tel: 01332 320400 sales@millitec.com www.millitec.com

MISSION FOODS EUROPE LTD

Renown Avenue, Coventry Business Park, Coventry CV5 6UJ

Contact: James Brown

Tel: 07725 496799

Jbrown@missionfoods.com www.missionfoodservice.co.uk

PAN EURO FOODS

20-22 Wenlock Road, London N1 7GU

Contact: Steve Matthew Tel: 00353 1 6301490

Steve.Matthew@ paneurofoods.com www.paneurofoods.com

PASTA FOODS

Forest Way, Norwich NR5 0JH

Contact: James Palmer

Tel: 01493 416200 enquiries@pastafoods.com www.pastafoods.com

PLANGLOW LTD

Suite 6A1, Whitefriars, Lewins Mead, Bristol BS1 2NT

Contact: Rachael Sawtell

Tel: 0117 317 8600

Fax: 0117 317 8639 info@planglow.com www.planglow.com

PROAMPAC-RAP

Mansel Court, 2A Mansel Road, Wimbledon, London SW19 4AA

Contact: Martin Beaver Tel: 0208 069 0700 gbenlon-info-dl@proampac.com www.proampac.com

PACIFIC WEST FOODS LTD

3 Willowside Park, Canal Road, Trowbridge, Wiltshire BA14 8RH

Sales Contact: Martin Finegan

Tel: 07747603872

martinfinegan@ pacificwestfoods.co.uk www.pacificwestfoods.co.uk

SABERT UK LTD

Unit 2, Harvard Ind. Estate, Kimbolton PE28 0NJ

Contact: Clive Pickerill Tel: +441480 869077 cpickerill@sabert.com www.sabert.eu

SEARA MEATS BV

1st Floor Belmont House, Belmont Road, Uxbridge UB8 1HE

Tel: +44 2035358856 uk.@seara.com.br www.searainternational.com

WOODLY Firdonkatu 2 T 63 00520

Helsinki

Finland

Contact: Patrik Kuitunen

Tel: +358 (0) 40 1259 101 patrik.kuitunen@woodly.com www.woodly.com

YEO VALLEY FARMS (PRODUCTION) LTD

Yeo Valley HQ, Rhodyate, Blagden, Bristol, Somerset BS40 7YE

Contact: Dan Saunders Tel: 07947 169435 dan.saunders@yeovalley.co.uk www.yeovalley.co.uk

ZAFRON FOODS LTD

Units 6 – 7 Willow Centre, Willow Lane, Mitcham, Surrey CR4 4NX

Contact: Graham Cox Tel: 0844 847 5116 gcox@zafronfoods.co.uk www.zafronfoods.co.uk

LOCAL AUTHORITY CATERING ASSOCIATION

LACA Administration 11-13 The Quad, Sovereign Way, Chester CH1 4QP Tel: 0333 005 0226 admin@laca.co.uk

REFLEX PACK PLUS

Moat Way, Barwell, Leicestershire LE9 8EY

Contact: Jamie Gordon Tel: 01455 852400 enquiries@reflexlabels.co.uk www.reflexlabels.co.uk

SHARPAK AYLESHAM LTD

Aylesham Ind Est, Aylesham, Canterbury CT3 3EF

Contact: Dave Alexander Tel: 01304 840581 sales@sharpakaylesham.com www.groupeguillin.fr/

STONEGATE FARMERS

Lacock Green, Corsham Road, Lacock, Chippenham, Wiltshire SN15 2LZ

Tel: 01249 730700

David.Taylor@stonegate.co.uk www.stonegate.co.uk

THE BREAD FACTORY (GAIL’S)

Unit 12 Garrick Industrial Est, Irving Way, Hendon, London NW9 6AQ

Tel: 020 8457 2080

customercare@breadltd.co.uk www.breadltd.co.uk

WADDINGTON EUROPE

Brue Avenue, Bridgwater TA6 5YE

Tel: 01278 410160 we.sales@novolex.com www.waddingtoneurope.com

THE BRITISH SANDWICH AND FOOD TO GO ASSOCIATION

MANAGEMENT COMMITTEE

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

CHAIRMAN

Rusty Warren, Subway (Sandwich Bar Chain)

VICE CHAIRMAN

Jude Walker, The FSC Group (Buying Agency)

THE COMMITTEE

David Winter, Consultant

Arun Mayor, Greencore (Producer)

Hannah Wilson, Greggs (Baker)

Gary McDowell, Deli-Lites (Producer)

Dan Silverston, Around Noon (Producer)

Jared Winder, WHSmith (Retailer)

Wayne Greensmith, Samworth Brothers (Producer)

Jake Karia, Food Attraction (Producer)

Bryan Murphy, Dawn Farm Foods (Supplier)

Simon Bos, Gravitywell (Supplier)

Mark Salisbury, Tiffin (Producer)

Chris Snaith, Flexeserve (Supplier))

SECRETARIAT

Jim Winship, Director

Robert Potts, Association Manager

BSA Manufacturers & Distributors

ANCHOR SANDWICH CO.

Units 2/21/22 Wotton Trading Estate

Wotton Road, Ashford, Kent TN23 6LL

Tel: 01233 665533

Contact: Adrian O’Hare

adrian@anchorcatering.co.uk

www.anchorsandwich.co.uk

BRCGS Rating – A

DELI-LITES IRELAND LTD.

Unit 1, Milltown Industrial Estate, Warrenpoint, County Down BT34 3FN

Contact: Barbara Hawkins Tel: 07786 435198

barbara.hawkins@delilites.com

www.delilites.com

BRCGS Rating – AA+

AROUND NOON LTD.

Unit 24A Rampart Road, Greenbank Industrial Estate, Newry, County Down BT34 2QU

Tel: 0283 0262333

info@aroundnoon.com

www.aroundnoon.com

BRCGS Rating – AA

AROUND NOON (LONDON) LTD.

810 Oxford Avenue, Slough Trading Estate, Slough SL1 4LN

Tel: 02080262333

info@aroundnoon.com

www.aroundnoon.com

BRCGS Rating – AA

AROUND NOON (SOHO)

Unit 7 Advent Business Park, Advent Way, London N18 3AL

Tel: 0203 058 1245 soho.orders@aroundnoon.com www.aroundnoon.com

BRCGS Rating – A+

BRADGATE BAKERY

Beaumont Leys, Leicester, LE4 1WX

Tel: 0116 2361100

commercialftg@ samworthbrothers.co.uk

BRCGS Rating – AA+

BCorp certified

GREENCORE FOOD TO GO LTD - PARK ROYAL

Willen Field Rd, Park Royal, London NW10 7AQ

Tel: 0208 956 6000

www.greencore.com

BRCGS Rating – AA+

BRC Plant Based

GREENCORE FOOD TO GO LTD – MANTON WOOD

Manton Wood Enterprise Zone, Retford Road, Manton, Worksop, Notts S80 2RS

Tel: 01909 512600

www.greencore.com

BRCGS Rating – AA+

BRC Plant Based

GREENCORE FOOD TO GO LTD – BROMLEY BY BOW

Prologis Park, Twelvetrees Crescent, London E3 3JG

Tel: 0207 536 8000

www.greencore.com

BRCGS Rating – AA+

GREENCORE FOOD TO GO LTD. – ATHERSTONE

Unit 7, 
Carlyon Road

Industrial Estate, Atherstone, Warwickshire 
CV9 1LQ Tel: 01827 719 100 www.greencore.com

BRCGS Rating – AA+

GREENCORE FOOD TO GO LTD. – HEATHROW

Unit 366 Stockley Close, West Drayton, London UB7 9BL

Tel: 0208 629 8600

www.greencore.com

BRCGS Rating – AA+

MELTON FOODS

3 Samworth Way, Leicester Road, Melton Mowbray, Leicestershire LE13 1GA

Tel: 01664 484400 commercialftg@ samworthbrothers.co.uk

BRCGS Rating – AA+

BRC Plant Based and Gluten Free standards

ON A ROLL SANDWICH COMPANY

The Pantry, Barton Road, Middlesbrough TS2 1RY

Contact: James Stoddart Tel: 01642 707090 jstoddart@onarollsandwich.co.uk www.onarollsandwich.co.uk

BRCGS Rating – AA+

RAYNOR FOODS LTD.

Farrow Road, Widford

Industrial Estate, Chelmsford, Essex CM1 3TH

Contact: Sales Tel: 01245 353249

sales@sandwiches.uk.net www.sandwiches.uk.net

BRCGS Rating – AA+

SAMWORTH BROTHERS MANTON WOOD

Manton Wood, Enterprise Park, Worksop, Nottinghamshire S80 2RS Tel: 01909 511800 commercialftg@ samworthbrothers.co.uk www.samworthbrothers.co.uk

BRCGS Rating – AA+

SIMPLY LUNCH LTD.

Unit 2, ZK Park, 23 Commerce Way, Croydon CR0 4ZS

Contact Sales Tel: 0345 2007631 sales@simplylunch.co.uk www.simplylunch.co.uk

BRCGS Rating – AA+

TIFFIN SANDWICHES

Tiffin House, 20 Commondale Way, Euroway Trading Estate, Bradford, Yorkshire BD4 6SF

Contact: Sales Tel: 01274 494939

sales@tiffinsandwiches.co.uk www.tiffinsandwiches.co.uk

BRCGS Rating – AA

TIFFIN SANDWICHES

SCOTLAND

81 Chapel Street

Glasgow G20 9BD

Contact: Sales Tel: 01274 494939 info@tiffinsandwiches.co.uk www.tiffinsandwiches.co.uk/scotland

BRCGS Rating – A

TIFFIN SANDWICHES WALES (FORMALLY KNOWN AS STREET EATS FOOD LTD)

Prince William Avenue, Sandycroft, Deeside 
CH5 2QZ

Contact: Sales Tel: 01274 494939 info@tiffinsandwiches.co.uk www.tiffinsandwiches.co.uk/wales

BRCGS Rating – AA+

SANDWICH KING

Enfield Street, Leeds LS7 1RF

Contact: Sales Tel: 0113 2426031

sales@sandwichkinguk.com www.sandwichkinguk.com

STS Audited

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