Issuu

www.sandwichandfoodtogonews.co.uk

ISSUE 225 | SEP/OCT 2026

SEE WHY MANUFACTURERS CHOOSE LIBA® PAGES 16-17

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NEWS

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CONTENTS

______________ Welcome It’s been that time of year, when the foodservice sector enjoys some R&R. Out of office replies are commonplace, as ‘most of us’ gird our loins for what is to come in the final months of 2026 (where have the first eight gone!?)

But Sandwich & FTG News never sleeps, which is why I’m especially proud of this 60-page issue. The heartbeat is insightful catch-ups with major players Samworth Brothers and Dawn Farms, a packaging special, alongside a hot food and breads & wraps focus.

And we preview the London Food & Drink Festival, incorporating five events – including lunch! Show. I’m sure I will catch up with some of you there and I hope you’ve all had a wonderful, restful summer. Thanks again to all editorial and advertorial contributors. Cheers!

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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

REGULARS

4 News 54 New Members / Index / Manufacturers / Classifieds

BREAD & WRAPS

14 Dina Foods delves deep into the ‘Bring your own wrap’ trend 18 Experience and quality are the watchwords at La Lorraine

THE BRITISH SANDWICH & FOOD TO GO ASSOCIATION

21 We are already in prep mode for the Sammies in May 26 Our partnership with Samworth Brothers is as vital as ever

INNOVATION

28 Capturing the mood of the younger generation with Dawn Farms

TRENDS

32 Salads aren’t just for summer – Florette celebrates their versatility

PREVIEW

34 With 5 shows, the London Food & Drink Festival is sure to impress

PACKAGING

38 40 44 46 48

Conglom International unveils a new editorial series We catch up with a key global player: Kanak Naturals Sabert launches paper cutlery specific to foodservice needs Solutions and customer assistance? ProAmpac is a pioneer Koehler is back on its European journey

HOT FOOD

50 Breads, wraps, fillings and formats the Delifrance way 52 Nisbets knows how to deliver the essential equipment

Subscriptions and Customer Service Tel: 01291 636338, email: subscriptions@sandwichandfoodtogonews.co.uk Editorial Address Sandwich & Food To Go News, Engine Rooms, Station Road, Chepstow NP16 5PB www.sandwichandfoodtogonews.co.uk

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_____________ In association with The British Sandwich & Food To Go Association. PHONE +44 (0) 1291 636338 WEB www.sandwich.org.uk

FAX +44 (0) 1291 630402 EMAIL info@sandwich.org.uk

_____________ Paper used in the production of this publication is sourced from sustainable managed forests.

Opinions expressed in this magazine are those of the contributors and not necessarily those of J&M Group Ltd or this magazine. No responsibility is accepted for the opinions of contributors. This magazine is published by J&M Group Ltd. and supports the British Sandwich & Food to Go Association. It is circulated to managers, executives, buyers, retailers and traders in the sandwich industry. © 2026 J&M Group Ltd

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NEWS

Show season begins to take centre-stage, aututmn and winter products gradually filter into the marketplace and big names make big appointments.

opens Associate Membership account BUSINESS BENEFITS The British Sandwich & Food to Go Association has announced the launch of a new Associate Membership, aiming to provide members with access to a range of professional services when they need them. It’s also announced the first membership, with Zempler Bank, and the launch of guidance on financial services for banks in the FTG Guide. The collaboration with Zempler Bank is aimed at sole traders, microbusinesses and SMEs operating in

the sector, many of which face cost and cashflow pressures. Alongside financial management tools and banking services, members will receive a special offer from Zempler Bank, which includes up to 1% cashback on qualifying card payments. The wider relationship includes educational content and member engagement on banking services via the Association, tailored to the FTG sector. Full details will be shared directly with members, alongside a dedicated application route.

The partnership follows on from the findings in Zempler Bank’s recent Feeling the Heat report, which highlighted financial pressures facing small hospitality and food & beverage businesses, including operating costs, seasonal fluctuations in income, payroll demands and unexpected expenditure. The Association is aiming to build a network of professional business services to support members. For further information contact andy.williams@jandmgroup.co.uk.

Falling for flavour with Costa’s new menu Costa Coffee has launched its autumn menu. From the return of fan-favourite Maple Hazel – including the Maple Hazel Iced Matcha Latte – to toasties and indulgent sweet treats, the range is packed with comforting flavours. At the heart of this year’s range is Maple Hazel, with its blend of roasted hazelnut and sweet maple notes. New for 2026 is the Maple Hazel Iced Matcha Latte, crafted with pure matcha green tea, roasted hazelnut flavour syrup, maple sauce and chilled milk, served over ice. The Maple Hazel Latte, Iced Latte, Hot Chocolate and Frappe also return. Also joining the in-store menu is the new Pure Chamomile Infusion, a soothing herbal tea crafted with pure chamomile flowers. For customers looking to enjoy a warming lunch as the season

changes, Costa Coffee is introducing two options. The Philly Cheesesteak Toastie combines pulled beef brisket, roasted peppers, Cheddar and Regato cheese in a Tuscan-style flatbread. Also joining the menu is the Four Cheese Toastie, featuring Red Leicester, mozzarella, mature Cheddar and Emmental cheese, complemented with American-style mustard, served on cheese-topped white bread. The sweet range also gets a refresh. The Dubai Style Pistachio Tiffin is back, featuring layers of dark and milk chocolate tiffin with digestive biscuits and dried kataifi, topped with white chocolate and pistachio paste. While the Chocolate & Salted Caramel Cake offers layered sponge and frosting, finished with shavings, fudge pieces and a caramel drizzle. Sticky Pecan Mini Loaf is a

caramel cake packed with pecan pieces, sticky toffee sauce and topped with praline pecans. While the Gingernut Loaf Cake is a sticky sponge, sweet ginger frosting and crumbled biscuits. Adding a playful touch is the Iced Ghost Gingerbread Biscuit. Nishant Bhatia, global food & beverage director at Costa Coffee, said: “Our Maple Hazel range has become a much-loved part of that seasonal tradition for many customers, and we’re excited to welcome it back alongside our brand-new Maple Hazel Iced Matcha Latte. Whether you’re rediscovering a favourite seasonal sip, trying one of our new toasties or taking a moment for yourself, our autumn menu has something for everyone.”

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NEWS

Booker Foodservice Trade Show returns to NEC

Booker is hosting its seventh annual Foodservice Trade Show at the NEC, Birmingham on 23 September 2026, bringing together customers, suppliers, partners and professionals to explore the latest trends, preview product launches and network. Booker will showcase its portfolio, backed by a nationwide network of 189 branches serving more than 300,000 customers. Guests can meet Booker colleagues, including category, sales and branch managers, as well

as the team from the company’s premium drinks division, Venus Wine and Spirits Merchants. A packed programme is designed to inspire and inform, with exclusive previews of incoming ranges. The Chef’s Station will share menu inspiration and creative dishes, with live cookery demonstrations by top chefs focusing on the booming chicken trend. The new Butcher’s Block Skills Hub highlights Booker’s strength as the largest foodservice butcher in the UK, with a spotlight on its apprenticeship scheme. Teams will demonstrate how specialist cutting skills can take cost out of kitchens, while ensuring operators get the key ‘centre of plate’ offering perfect for their business. This year’s show also features a new outdoor street food zone, providing a dedicated space to relax, network, socialise and sample Booker concepts. The event showcases an expertcurated selection of exclusive on-

trade branded beers, ciders, wines, spirits and no- and low-alcohol drinks. Enjoy the Pub Garden zone, uncover emerging trends in the drinks theatre and embark on a journey along the Booker’s World of Wine Sampling Trail. With festive planning in full swing, the Christmas Zone is focused on seasonal food & drink, accessories and essentials designed to ease kitchen pressures during peak trading. Nev Irani, Booker foodservice MD, said: “We are thrilled to be returning to the NEC Birmingham. Whether it’s helping to reduce costs through our Value Locked price-freeze promotions and on-the-day exclusives, tips and tricks from our master butchers, exploring exciting menu innovations or securing top-tier value for the festive season, this show is built to inspire and support operators across the full foodservice sector.” Register for the Booker Foodservice Trade Show 2026 at: shorturl.at/bCB03

At-home restaurant sales flat in July Britain’s top restaurant groups recorded fractional growth of 0.3% in delivery and takeaway sales in July, according to the latest NIQ Hospitality at Home Tracker. It is the Tracker’s lowest figure since February, and the first subinflation growth since April. Sales were softened by successive heatwaves, which led many consumers to step out of home to enjoy the sunshine. Continuing a long-term pattern, restaurant deliveries were substantially stronger than pick-up orders. Delivery sales rose by 4.0% from July 2025, having been partly boosted by demand from consumers watching games in the men’s football World Cup at home. However, revenue from takeaway and click-and-collect orders slipped by 8.1% year-on-year. Growth in these channels has now been

negative for 16 months in a row. While combined like-for-like at-home sales are flat, the Tracker, powered by CGA intelligence, shows much stronger growth on a total basis. Adding in delivery or takeaway sales from new restaurants, or ones where deliveries have been added in the last year, groups’ sales rose by 9.3% YoY. July’s increase means at-home orders now account for nearly a fifth of all sales. Combined deliveries and takeaways generated 19.8% of spending with restaurants in July 2026, compared to 14.4% around two years ago. Karl Chessell, director - hospitality operators and food, EMEA at NIQ, said: “Strong topline growth in deliveries suggests positive trends for restaurants’ at-home sales. However, with takeaways sharply down, it’s clear that much of July’s extra revenue

was generated by a combination of new delivery offers, higher menu prices and a short-term boost from the World Cup. Overall sector sales in 2026 have been flat at best, so there are also concerns that deliveries and takeaways are cannibalising restaurants’ more profitable eat-in trading. Real-terms growth in all these channels is likely to remain extremely difficult for the rest of the year.”

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NEWS

More jackets required at Central Foods Central Foods has expanded its frozen food portfolio via a new partnership with manufacturer Saxon Foods, introducing a range of frozen ready baked jacket potatoes. With this British staple enjoying a resurgence across the out-of-home market, the new range enables wholesalers and caterers to capitalise on one of the most adaptable dishes. The products provide a convenient solution that combines operational efficiency with broad menu appeal. Saxon Foods has built its reputation as a plant-based specialist producer, which includes ready baked potatoes and convenience foods for foodservice and retail. Based in the heart of one of the UK’s leading potato-growing regions, the company works with carefully selected growers across Lincolnshire, Yorkshire and East Anglia. Operating from a dedicated

meat and allergen-free manufacturing facility, Saxon Foods has achieved the highest BRCGS AA+ certification. The new range includes Small, Standard, Large and XL Ready Baked Jacket Potatoes, enabling operators to choose the most appropriate size for different formats. Cooked from frozen, they help reduce prep time, improve consistency and minimise food waste. Oli Sampson, MD of Central Foods, said: “We’re delighted to welcome Saxon Foods to the Central Foods portfolio. As with all our supplier partnerships, we’re focused on bringing high-quality, trusted manufacturers together with the UK’s wholesale and foodservice sectors. “We’re seeing renewed interest in jacket potatoes because they deliver excellent value. Customised with an endless variety of toppings, they work

across multiple dayparts, from graband-go lunches to substantial dinein meals. They also simplify kitchen operations by reducing preparation time and minimise waste.” Steve Humphrey, managing director at Saxon Foods, said: “Central Foods has built an excellent reputation for supplying quality frozen products to the UK foodservice sector, making them a natural distribution partner for Saxon Foods. We’re looking forward to working together to make the range more accessible to wholesalers and operators throughout the UK.” For more info, visit centralfoods.co.uk.

Fresh Direct strengthens British commitment Leading produce supplier to the foodservice sector, Fresh Direct, has expanded its programe of activity supporting Love British Food and this year’s British Food Fortnight, as well as expanding its own Best of British campaign. The renewed partnership highlights a strategic focus on seasonal, homegrown produce. British provenance has become a defining pillar of Fresh Direct’s

sourcing strategy. The business works with more than 100 growers nationwide – and has achieved a major milestone by sourcing all contracted British produce from LEAF Marque accredited farms, ensuring independently verified standards in soil health, biodiversity, water stewardship and energy management. This has led to strong demand for British produce, with categories such

as British asparagus, purple sprouting broccoli, Isle of Wight tomatoes and Chef’s Choice potatoes showing particularly strong sales. This summer, Fresh Direct is celebrating British growers, seasonal eating and the role of sustainable farming in securing the future of food. Activity will spotlight five new lines that have been added to the range. Andy Pembroke, managing director of Fresh Direct, said: “Championing British produce is central to who we are. Our growers deliver outstanding quality, and our customers want British ingredients when they’re in season and at their best. “Renewing our support for Love British Food and British Food Fortnight is a natural extension of our commitment to sourcing sustainable products with provenance and championing the future.”

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NEWS

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NEWS

At the ReadyChef with Carpigiani Gelato and ice cream equipment manufacturer, Carpigiani, has launched the ReadyChef 8/12 – a compact, countertop, multifunctional batch freezer for gelato, pastry creams and tempering chocolate. From fine dining restaurants to kitchens and operators looking for small batch, artisanal production, the ReadyChef 8/12 is equipped with 34 complete programmes – from gelato, Bavarian cream, granita and custard – allowing the entire process to take place in one machine. At just 36cm wide and 55cm deep, it can hold 1.5-2.5kg of liquid per batch, producing between 2-3kg of gelato. Thanks to the patented HardO-Tronic ® technology, operators can set desired consistency, while the digital display accurately shows the production phases and temperatures. Paul Ingram, managing director of Carpigiani UK, said: “The ReadyChef 8/12 is a fantastic addition to the

Carpigiani portfolio, opening up gelato, pastry and chocolate production on a smaller scale to a range of chefs and operators. It’s a machine built for kitchens that want to make fresh, artisanal products in a compact footprint. Whether that’s a fine-dining restaurant plating gelato or an independent bakery creating pastry creams and chocolate, the ReadyChef 8/12 gives them control.” Complete with the Crystal function, exclusive to Carpigiani batch freezers, the ReadyChef 8/12 enables operators to fill molds and jars of any shape, and create plated desserts, gelato cakes, sticks and more. In addition, the gelato can be stored long-term at -18°C and served straight from the freezer – always soft, always ready and holding its shape during service. The ReadyChef 8/12 has been in high demand, and is available to order directly from Carpigiani UK or through the dealer network.

For more information, check out carpigiani.co.uk.

New app set to grace Catering Innovation Show Lockhart Catering Equipment, part of the Bunzl Catering & Hospitality Division, has launched a purpose-built app for attendees of The Catering Innovation Show, following its inaugural launch last year. Taking place on 5 October 2026 at London’s Business Design Centre in Islington, the free-to-attend event brings together manufacturers, suppliers, chefs and industry experts for a day dedicated to innovation. On the app, attendees can view the full agenda, FAQs and helpful travel planning info, as well as using it for a speedy and streamlined check-in on arrival. It also makes it possible to connect suppliers and operators on the day and in advance, so attendees can effectively plan their visit and ensure that industry connections can be easily followed up. Simon Britten, head of marketing

at Lockhart Catering Equipment, said: “We’re delighted to be welcoming people back for the second iteration of The Catering Innovation Show. Our inaugural show in 2025 brought together over 70 exhibitors, selling out over 3000 registrations and drawing over 1100 attendees for a day packed with inspiration and connection. “This year, we’re set to build on that. We’ve got an exciting line-up that includes notable chefs and I can’t wait to hear their insights during the cooking demos. We’re also hosting the Compass Junior and Senior Chef of the Year competitions. “In addition to our RATIONAL competition theatre and Staff Canteen Live theatre, we’ll have exhibitors cooking on stands, including Falcon, Lincat, Unox, Waring and Welbilt.” Visit cateringinnovationshow.co.uk.

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NEWS

The NE-SCV3 allows us to heat our toasties in just one minute and consistently cooks everything to

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NEWS

Flexeserve celebrates getting Lucky

EARLY DRIVE Flexeserve has expanded its culinary expertise with the addition of Lucky Spears as head of culinary for the Americas. He brings decades of hands-on experience and a lifelong passion for exceptional food. As a leading manufacturer of hot-holding equipment and technology, Flexeserve is continuing to help global brands and foodservice operators transform their graband-go offering. Based at its US HQ and Culinary Support Centre in Southlake, Texas, Spears will work closely with the network of customers, distributors and rep partners to expand on their support for the Americas. “My passion for food started in childhood,” explained Spears. “I grew up helping pick ingredients in my grandmother’s garden and volunteering in kitchens from the age of 12. Since then, I’ve made it my mission to work across all areas of the foodservice industry.” That passion remains central to his approach today, as Lucky thrives when exploring the details that elevate a dish from good to exceptional. “I love figuring out what makes a certain cuisine special,” he said. “Whether it’s in the texture, flavour, presentation or any other detail, I know that’s what can make all the difference to the customer experience.”

the company’s all-encompassing service that puts every customer at the heart of hot-holding expertise. Spears will be involved in each element of this process, from menu development and cooking methods to packaging, merchandising and operational efficiency. “Every business is different,” continued Spears. “That’s why I enjoy working directly with operators to understand their goals and identify the right solutions. No matter the route we go down, it’s always about creating a programme that works for both the business and the customer. “Only with Flexeserve can you hot-hold such a wide variety of food while offering incredible freshness, quality and taste. We’ve already helped so many businesses improve their operations, and I’m excited to show even more customers what’s possible.” Spears will collaborate closely with Flexeserve’s growing network of rep partners, distributors and authorised dealers. With an approach that focuses on collaboration and a natural affinity for problem-solving, he sees these relationships as critical to driving innovation. “I enjoy listening to feedback and understanding industry pain points,” he said. “The best ideas often come from conversations with customers and partners who are facing real-world challenges every day. Working together allows us all to continue to enhance our level of service.”

SOLUTIONS FOCUSED At Flexeserve, Spears sees an opportunity to use this skillset to assist operators in unlocking possibilities, while maintaining the quality and freshness required to surpass hot FTG expectations. And a major focus of his new role will be supporting customers through Flexeserve Solution,

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NEWS

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BREADS & WRAPS

Word on the

street…

Dina Foods identifies emerging ‘Bring Your Own Wrap’ trend, as demand for its products grows in line with expectations for global flavours and versatile options. NATURALLY BETTER GREAT OUTDOORS These include healthy wholegrain and seeded wraps, Mediterranean bakery, savouries and confectionery producer Dina Foods has identified a new street‑food trend high‑protein formats, softer wraps, thinner sandwich emerging from East London: Bring Your Own Wrap! carriers and even Mediterranean‑inspired options. Wilda Haddad, general manager at Dina Foods, said: “Our The business claims to be among the first to embrace research and market monitoring tells us that FTG customers this and other exciting realities, with customers presenting value freshness, provenance and a sense of ownership, their own bakery carrier at a street stall for the vendor to customise with a choice of fillings. which our artisan wraps and flatbreads It follows on from the viral TikTok range naturally accommodates.” London-based Dina Foods supplies Bring Your Own Bag craze, in which "Dina foods believes a wide selection of artisan flatbreads consumers hand over a bag of crisps wraps could become to customers all around the UK. Top to be split open, crushed and topped with ingredients, ranging from cheese sellers in FTG are pitta breads and the new go-to and beans to teriyaki chicken. authentic Lebanese Khobez bread, a base layer for soft, two-layered flatbread. Dina Foods believes wraps could Breads are made in bespoke stone become the new go-to base layer for personalised FTG ovens at Dina Foods’ state-of the-art personalised FTG formats at festivals formats at festivals and outdoor events – one of many premises. All are vegan-friendly, low and outdoor events." in fat and sugar and free of artificial trends that the leading flatbread colours and flavours. supplier continues to monitor.

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BREADS & WRAPS "We have continued to see steady growth in wraps and artisan bread formats." ENERGY FOCUS The family‑run company has seen resilient bakery sales over the past 12 months, supported by demand for convenient meal solutions. “While inflationary pressures have affected consumer spending, we’ve continued to see steady growth in wraps and artisan bread formats,” said Haddad. Dina Foods products look to deliver consistent freshness, reliable shelf life and versatility across multiple meal occasions and formats. The business remains focused on maximising sustainability across its supply chain and packaging. This includes reducing waste across production and distribution, improving energy efficiency within its bakeries. It is also working with suppliers to source ingredients more responsibly and exploring ways to reduce transport emissions and improve logistics efficiency. “In this time of inflation, we want to help our customers stand out by delivering high‑quality, innovative and healthy products. We are always looking at new ideas across our whole business,” concluded Haddad. Visit dinafoods.com for more information.

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BREADS & WRAPS

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BREADS & WRAPS

Discover your premium Kevin Hughes, country director UK & Ireland at La Lorraine Bakery Group, considers the trends influencing FTG menus and how to stay ahead. CATEGORY SHIFT Convenience remains fundamental in FTG but consumers increasingly expect more from the experience. Quality, global discovery and interesting textures are important diﬀerentiators, creating opportunities to rethink not only what goes inside a sandwich or wrap, but the bakery carrying it. The commercial backdrop remains positive. Lumina Intelligence forecasts the UK FTG market to reach £24.9 billion in 2026, up 3.4% year‑on‑ year. Its analysis also points to global flavours helping shift the category beyond a purely functional lunch solution towards greater discovery and premiumisation. A clear development is the mainstreaming of international influences. We have seen this first‑ hand through our involvement with the Sammies Awards, which

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La Lorraine Bakery Group (LLBG) first supported in 2025. Interesting textures and formats crossing dayparts featured strongly – however, creativity has been balanced with portability and commercial practicality. The opportunity isn’t confined to fillings. Italian bakery formats such as schiacciata and pinsa, or a thin Lebanese flatbread, can introduce provenance, texture and visual interest, while allowing operators to retain familiar fillings. Schiacciata provides an artisan base for premium hot or cold sandwiches, while pinsa lends itself to open, folded or topped formats. Lebanese flatbread provides a natural carrier for familiar shawarma‑style, falafel, hummus and mezze‑inspired combinations. TRADING UP Another trend is the erosion of rigid dayparts. Breakfast‑inspired options have relevance beyond the morning, while sandwiches and wraps move between snack, lunch and substantial hot‑food occasions. That places greater value on bakery with multiple applications. A pre‑ sliced brioche bagel can move from a breakfast sandwich into an all‑day carrier, while schiacciata works hot or cold and pinsa supports diﬀerent lunch applications. For operators managing labour, stockholding and fluctuating demand, extracting several menu applications from fewer core products makes innovation commercially achievable.

And while consumers remain value‑ conscious, that doesn’t necessarily mean the cheapest option. Lumina research shows 78.2% of consumers are highly quality‑led, while 25‑ to 34‑year‑olds are inclined to pay more for seasonal or fresh ingredients. But premiumisation needs to be visible. A crisp crust, open crumb, distinctive shape, filling or globally recognisable format all contribute. Innovation doesn’t necessarily require more ingredients or a longer menu. Simply take something customers already understand and make it worth trading up for.

TOP TIPS 1. Look beyond the filling Use the carrier to introduce texture, provenance and visual interest. 2. Accessible global flavours International flair works well when paired with recognisable formats & fillings. 3. Value from every product Choose versatile bakery that can work across several applications or dayparts 4. Visible premiumisation Consumers need to understand why an offer commands a higher price. 5. Simple innovation Different fillings, serving styles and seasonal applications can create menu propositions from bakery already in stock.

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BREADS & WRAPS

Now you’re cooking LLBG has launched a chef-created cookbook, designed to help operators unlock the full potential of bakery across every daypart, from breakfast and brunch through to casual dining, grab-and-go and premium hospitality. Culinary Masterpieces brings together 18 recipes developed by its culinary team, demonstrating how versatile bakery products can be transformed into menu concepts that respond to trends, while helping operators maximise ingredients and reduce menu complexity. The publication has also been created as a practical source of inspiration, showcasing how a small number of bakery products can support multiple applications across breakfast, lunch, evening dining and FTG. Among the featured recipes are premium sandwiches, gourmet

burgers, Italian-inspired bakery dishes, brunch concepts and sharing options, allowing you to refresh menus without continually expanding stockholding.

"The publication has been created as a practical source of inspiration, showing how versatile bakery products can be transformed..." Highlights include schiacciata recipes featuring Pesto, Bresaola & Asparagus and Pistachio, Salami & Burrata, alongside premium burgers, breakfast dishes and bakery desserts. Kevin Hughes said: “Operators are continually looking for new ideas, while delivering in busy kitchens. Culinary Masterpieces has been developed to demonstrate just how versatile quality bakery can be. We’ve focused on showing how operators can make more of the products they already use by presenting them in fresh, commercially relevant ways.” Bakery has evolved beyond its traditional role to become the foundation for premium sandwiches, brunch dishes, sharing boards, burgers and casual dining concepts. Check out shorturl.at/ZyBtN

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Scan to view the range online

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The search to find the best in the business is on – and here’s everything you need to know about the Sammies 2027.

A new Sammies season is upon us and the search starts again for the people, products and businesses setting the standard across the UK’s sandwich and food to go industry The Sandwich & Food to Go Industry Awards – better known as the Sammies – celebrate excellence in all its forms, from outstanding sandwiches and food to go products to the retailers and manufacturers responsible for getting them into the hands of consumers. Recognition extends right across the industry, with awards for ingredient and packaging suppliers, marketing campaigns and the businesses and initiatives helping to make our sector more sustainable and socially responsible. And, of course, we’ll once again be putting some of the industry’s most talented creators to the test in the Sandwich & Food to Go

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Designer competition, with six fiercely contested categories offering them chance to demonstrate their skills and imagination.

WHAT'S NEXT? Keep reading to see this year’s award categories where you, your products or your business could be in contention.

SEE YOU AT LUNCH? Want to know more before you get started? The Sammies team will be at the lunch! show on stand L1187. Come along for a chat about the 2027 awards, find out which categories could be right for you, discover how the judging process works and ask us anything you need to know about entering.

Full entry details, criteria, key dates and the latest Sammies information can be found at www.thesammies.co.uk.

JOIN US FOR DINNER? It all leads to the Sandwich & Food to Go Industry Awards Dinner on 6 May 2027. That's when the envelopes are opened, the winners are revealed and the whole industry comes together for the biggest night in the sandwich and food to go calendar.

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Independent Retailer

Food Innovation

Packaging Innovation

This award shines a spotlight on the independent retailers, so often leading the way in new trends and tastes.

This award celebrates fresh ideas from suppliers, showcasing new food products that bring something different to the market.

This award champions the work being done to bring innovation and development in packaging to the sandwich and food to go industry.

New Sandwich

Healthy Eating

New Food to Go

Open to any sandwich (not a range), this award rewards innovation within the sandwich market, in both the hot and cold sectors.

This award recognises the work being done to provide consumers with new, interesting and innovative healthy eating products.

This award recognises development and innovation in the food to go market by manufacturers and foodservice businesses.

En Route Retailer

Business & Product Innovation

Multiple Retailer

From forecourts and motorway services to airports, railway platforms and bus stations, this award recognises the work businesses are doing to develop and drive this sector.

This award is a broad category aimed at new equipment, ordering systems, software or similar innovative product ideas or business initiatives.

This award recognises those retailers who have done the most to develop their business over the past year.

Convenience Retailer

Café Retailer

Chain Retailer

This award will recognise the work being done by the convenience retailers to develop the sandwich and food to go market in the high street.

This award will recognise the work being done by the café retailers to develop either the high street or in-store market.

This award recognises the work being done by the chain retailers in developing the market in the high street.

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Marketing

Environmental & Sustainability

Manufacturer

This award is presented to a sandwich or food to go retailer, manufacturer or supplier who has initiated a successful and innovative marketing campaign to achieve strategic goals.

This award is designed to recognise the work being done at all levels of the industry to reduce the sector’s impact on the environment and improve sustainability.

This award recognises the overall contribution made by manufacturers to elevate and grow the industry.

Sandwich Industry Award This lifetime achievement award is in the gift of the British Sandwich & Food to Go Association management committee and is special recognition of the recipients’ contribution to the industry.

BECOME A SPONSOR There’s still time to enjoy the benefits of sponsoring. All sponsorship packages include a table at the awards dinner. If you’d like to sponsor, email Sandra Bennett sandra@jandmgroup.co.uk

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HAVE YOU GOT WHAT IT TAKES?

SANDWICH OF THE YEAR 2027

The Sandwich & Food to Go Designer Competition is back and here is where the journey starts. All you need to do right now is register to take part at www.thesammies.co.uk

CLOSING DATE: 13 NOVEMBER 2026 Not to be confused with Swiss Gruyère, this one is unapologetically French, originating from the prairies of Savoie & Franche-Comté.

Sodiaal French Gruyère Category

A true family affair, Gruyère was born from the solidarity of farming families who crafted this cheese with the purpose to feed entire communities in harsh winters. This golden cheese with cherry sized holes has a smooth, soft and springy texture and a fresh, slightly sweet taste.

Ditsch UK is proud to join the competition as a sponsor, bringing over 100 years of pretzel-making expertise and a passion for quality to this year’s Sandwich & Food to Go Designer of the Year.

Ditsch Pretzel Category

Their range of authentic German-style pretzels, pretzel rolls, sticks, buns and innovative shaped products offers the perfect base for creative food to go recipes. From classic salted pretzels to versatile pretzel sandwich and burger buns, they combine a distinctive ﬂavour and texture with the convenience and consistency demanded by foodservice operators.

Now a well-established and popular addition to the competition format, Flexeserve and ProAmpac are again joining forces for our exciting Hot-Hold Food to Go Competition.

Flexeserve/ProAmpac Hot-Hold Category

The chefs must produce a hot-hold food to go using a ProAmpac packaging product from the ʻSome like It Hot’ range. It will then be placed into a Flexeserve Zone unit. Judging takes place 2.5 hours later.

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How it works

The Heats

At the end of November, the entrants will receive the sponsor ingredients to help them create their recipes, which are submitted in early January.

NORTHERN HEAT 2 March 2027 at Roberts Bakery, Northwich

The recipes will then be judged by the sponsors, with the best progressing to one of the regional heats. Heat winners in each of the categories will advance to the live final, which takes place on 6 May 2027 at the Royal Lancaster London ahead of the Sammies Awards Dinner, where the winners will be revealed.

Follow the progress of the competition at www.thesammies.co.uk

MIDLANDS HEAT 3 March 2027 at Flexeserve, Hinckley SOUTHERN HEAT 4 March 2027 at Brakes, Reading

Halloumi is famous for its firm, squeaky texture and delicious rich ﬂavour. Made in Cyprus from a traditional recipe using cow, sheep and goat’s milk, halloumi holds its shape wonderfully when grilled, baked, or sizzled in a pan without melting.

Futura Foods YAMAS! Halloumi Category

Halloumi is great source of protein, is brilliantly versatile and enjoyed in a wide range of dishes. It’s an easy, tasty way to bring a little everyday Mediterranean sunshine to your table!

With over 125 years of expertise, Kings Fine Cooked Meats know a thing or two about delivering the quality, consistency and ﬂavour that chefs and menu developers desire.

Kings Fine Cooked Meats Festive Gammon Category

This year they have chosen their Festive Gammon, a premium ham which works well hot or cold. With its traditional rind on presentation, the gammon ham has strong visual appeal and a premium authentic feel, making it ideal to showcase as the hero protein within a range of grab-and-go meals and sandwiches.

H. Smith Food Group plc is one of the UK’s leading independent frozen foodservice companies, specialising in the oriental, fusion/ crossover and food-to-go markets.

H. Smith Food Group Chicken Category

For this year's competition, they have selected their Twin Grilled Diced Chicken Breast. These succulent chunks are fully cooked and ready to eat. Chicken is always a popular filling in commercial sandwiches and food to go dishes, but what can you conjure up to tantalise the taste buds?

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THE SAMMIES

Investing in people

We caught up with the team at Samworth Brothers to celebrate its ongoing relationship with the awards – and discuss future ambitions. Let’s talk about Sammies sponsorship. How did you get involved and what keeps you coming back? “I am Samworth Brothers’ food to go representative for the British Sandwich and Food to Go Association (BSA) and work closely with the brilliant team who organise the Sammies Awards,” said Wayne Greensmith, Food For Now, head of customer marketing. “Through this work and the contacts made, I was keen to build our profile. Samworth Brothers – Food for Now has been the lead event sponsor for the past two years, and I am pleased to say we will make it a treble at the 2027 awards! “It’s not only about driving awareness of our work and portfolio

of brands but it demonstrates support for the industry we all serve. The event showcases the best of everything we do and represents a great opportunity to network and celebrate with colleagues and customers.” “Samworth Brothers has a longstanding relationship with the Sammies and BSA, and for us it feels like a very natural partnership,” said Rebecca Pope, Food to Go innovation director. “FTG is a hugely important part of our business, so we want to support the people, creativity and talent that move the industry forward. “What keeps us coming back is the energy of the event. It is also a brilliant platform for emerging talent. Seeing people from our own teams gain confidence, put their ideas in front of respected judges and receive recognition is incredibly rewarding.” What place do events like the Sammies hold in the industry? RP: The Sammies are extremely important. FTG is fast-moving and competitive, so it can be easy to move

straight from one launch or challenge to the next, without pausing to recognise what has been achieved. The Sammies gives the industry that moment. It celebrates the people behind the products – from chefs and developers to technical, operational, commercial and packaging teams – and showcases the collaboration required to turn a great idea into something customers enjoy every day. It’s also an opportunity to share ideas, strengthen relationships and inspire the next generation. Although we compete in the marketplace, events like this remind us that we are also part of a wider industry with a shared interest in raising standards. This year, you had a finalist in the designer competition and were recognised in packaging and cheese. RP: We were absolutely delighted – and incredibly proud of everyone

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THE SAMMIES

involved. We won a New Packaging category, which recognised the Co-Op Irresistible Turkey & Gravy Double Dip Wrap. It is a great example of an eating experience and packaging development coming together. The format is engaging and convenient but delivers the product in the way it was intended to be enjoyed. That success was built on close collaboration between our teams and our customer, led by senior packaging technologist, Sharon Brain. We were equally thrilled to see Harry Dempster win the Sodiaal Cheese category with his ‘Brie Mi’ creation. The Sandwich Designer competition is a test of creativity, flavour understanding and practical development. Harry produced an idea that was distinctive and memorable, while still feeling relevant. Awards are wonderful but the real success is seeing talent and cross-functional teams recognised for creativity and hard work. Both achievements demonstrate what can happen when insight, brilliant food and technical expertise come together.

What trends are you seeing? RP: FTG is incredibly dynamic. Consumers expect it to deliver the same excitement, quality and choice they would find in cafés, restaurants or on social media – but with the convenience and value that the category has always provided. Global flavours continue to influence, although consumers increasingly want more specific and authentic regional inspiration rather than broad interpretations of a cuisine. There is also demand for restaurant-inspired food, layered flavours, contrasting textures and products that feel freshly finished. Health remains important but consumers are not prepared to compromise on enjoyment. The opportunity is to make healthier choices genuinely craveable, rather than worthy or restrictive. Fibre is going to be at least as big as protein, driven by the fibre gap, fibre maxing and fibre mixing. As consumers better understand its role, complex fibre combinations are likely to grow. So, Samworth Brothers’ Food to Go team

is developing high-fibre wraps and salads, plus prebiotic dressings, to help close the gap. Consumers also want everyday value and affordable moments of premium indulgence. Snacking occasions are expanding, traditional meal boundaries are becoming less defined and hot FTG continues to create opportunities. Ultimately, consumers want food that fits their lives, while still giving them a moment of discovery, comfort or enjoyment. We see GLP-1 as an opportunity to develop solutions for people with smaller appetites who prefer grazing throughout the day. That means smaller, nutrient-dense, high-protein options for occasions such as midmorning and afternoon snacks. What’s next for the business? RP: Pushing the FTG boundaries. We have a strong programme of innovation focused on greater choice and formats that respond to how consumers are actually eating. We will continue working closely with customers and strategic partners, combining insight with creativity and manufacturing expertise. Our focus will span accessible everyday products, healthier choices, exciting global flavours and more premium, experience-led propositions. I cannot reveal too much just yet but there is a great deal of energy across the business and some genuinely exciting food in development. The latter part of 2026 should give consumers and the wider industry plenty to look forward to. Christmas is coming!

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INNOVATION

Going viral

Inspiring the future of flavour innovation is one of the many ambitions at Dawn Farms. UK sales director, Bryan Murphy, talks trends and capturing the mood of the younger generation.

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INNOVATION How does the Dawn Farms team stay ahead of changing tastes? We see innovation as a growth engine. It starts with understanding what consumers want today, but more importantly what they will want tomorrow. Our Insights, Innovation and Culinary teams work together to identify trends, uncover flavour opportunities and translate those into commercially viable solutions. Through our TrendCatcher programme, global analysis, safaris and customer collaboration, we’re constantly exploring what’s shaping the future. The outcome is a pipeline of ideas and protein solutions that help brands stay relevant, differentiate and create consumer excitement. LTOs (Limited Time Offers) are not just nice to have – attention spans are weak and desire for newness is constant. Loyalty is being challenged with the advent of social media and a desire to record great experiences. LTOs help relevance, drive traffic, increase engagement and create viral buzz. Almost one-third of QSR customers visit specifically for a limited-time menu item, increasing to 81% when we look at Gen Z alone. LTOs have evolved from seasonal additions into strategic tools, used to maintain relevance and drive engagement. What themes are shaping activity? Two of the most exciting platforms emerging from TrendCatcher are

Flavour Anarchy and Favourites Further. They represent two distinct but equally important consumer behaviours. On one hand, people desire new, bold and unexpected eating experiences. On the other, the goals are comfort, familiarity and trusted flavours but with a twist. Both themes tap into the desire for food that feels both reassuring and exciting, while presenting significant opportunities for those looking to innovate. What is Flavour Anarchy? It’s about breaking the rules. Younger consumers embrace experimentation like never before, whether that’s via unexpected combinations, global mashups or new sensory experiences. They’re less constrained by traditional categories and open to flavours that surprise, challenge and excite. For brands, that’s a huge opportunity to create diﬀerentiation and build talkability. Food is no longer just about taste – it’s texture, colour, layers and visual appeal. It’s true what they say: ‘the camera eats first’. What’s exciting and bold garners the respect and attention of Gen Z and Gen Alpha.

So, we have developed a range of concepts inspired by this trend, combining contrasting taste profiles, cultural influences and inventive ingredient pairings to create memorable experiences. A platform that allows brands to connect with consumers actively seeking something new. How does Favourites Further differ? While Flavour Anarchy is about pushing boundaries, Favourites

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INNOVATION

Further is about renovating and elevating the classics to stay on trend. Consumers have a strong emotional connection with familiar and trusted menu favourites but they still want reasons to re-engage with them. That’s where premiumisation, layering, modern formats and contemporary twists come into play. Many of our recent concepts have been inspired by this thinking. Taking flavours consumers already love and making them feel fresh and relevant. The commercial appeal is clear because it combines the reassurance of familiarity with enough innovation to drive trial and repeat purchase. How do these themes help your customers innovate more effectively? Innovation has to be achieveable and commercially eﬀective. So, Flavour Anarchy creates opportunities for brands to stand out, generate excitement and attract attention. Favourites Further helps them maximise the appeal of flavours consumers already know and love. By combining consumer insight, category expertise and development, we help customers identify the

innovation spaces that are most relevant to consumers and transform those opportunities into products and solutions that work in the real world. What’s next for Dawn Farms? As we inhabit a more compact and shareable world, flavours and taste

"Consumers have a strong emotional connection with familiar and trusted menu favourites but they still want reasons to re-engage with them."

helps customers turn opportunities into successful higher protein products and formats for growing categories like food on the move. Whether that’s unlocking experiences through Flavour Anarchy, reinvention via Favourites Further or areas of cleaner (which can also mean a reduced ingredient/s), sustainable product developments, our goal is to help customers stay ahead of changing demand and create sustainable growth. Innovation isn’t just about predicting the next trend; it’s helping customers turn emerging behaviours into products that win on menus, on shelf and across expectations. That’s where Dawn Farms adds real value. Trend Catcher Flip Book Aug 26

Scan the QR code for the TrendCatcher https://qrfy.io/r/SRPPorOdB2 Report. qrfy.io/r/SRPPorOdB2

preferences are evolving at a faster pace, along with expectations. This is particularly prevalent among younger generations who are influencing the future direction of food culture. Our innovation and R&D focus remains on identifying the trends with genuine long-term potential. This

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TRENDS

Salad days!

Many consumers are looking for a healthy balance in FTG, so we caught up with Florette UK’s head of category and marketing, Polly Davies, to find out how menus are adapting. options using Florette Crispy, Mixed and Asian Salads as the perfect base to create the ideal loaded dishes.

What’s happening in FTG right now? We continue to serve the needs of consumers by bringing the best products to market. These range from saving time and improving kitchen efficiency with prepared veg & salad ranges for sandwiches, all the way through to products like our salad bowls. And our Florette Foodservice Crispy and Mixed feature in well FTG ranges, as well as the mono lines such as Apollo, Spinach and Rocket. What consumer trends are you seeing in an incredibly vibrant sector? Health and convenience, with balanced meals. Consumers want filling products that look and taste great. Protein and fibre have continued to evolve, and we are seeing references to these health claims on menus and in FTG ranges. Salads are also making a comeback, thanks to the warmer summer – we expect this to continue, with a need for fresher, convenient options. The QSR sector has the biggest opportunity to capitalise on this. Let’s reflect on 2026 – but also look forward to what’s next. As we step into Q4, we expect global cuisine limited editions and classic

favourites with a twist appearing on shelf to celebrate the seasons. Health and quality were the fastest-growing drivers of choosing where to go for FTG this year (Lumina, FTG Report, Mar 2026). Nutrient-dense options will continue to develop, with fibre callouts the primary driver (Lumina, ‘39% of consumers are proactively wanting more fibre in food & drink’). We are excited to see how trends shape up, as we can play an important role in helping customers and consumers make informed choices. Partnerships are hugely important. Who are you working with – and who would you like to work with? This year has been about the collab. We have worked closely with complementary brands such as Jason’s Sourdough, Mission Wraps and Higgidy, to name a few, with the ambition of making mealtimes better and more inspirational. We even took lunchtime salads to another level by partnering with the Good Life Eatery in London in July this year, to create a fully dedicated Florette Maximalist Salad Pop Up shop. This offered TikTok-inspired

How significant is the weather? Climate change has been a challenge to growing conditions and crop yields – but as a farmer owned co-operative, we are perfectly placed to use our network of farmers to ensure product remained on shelf. We continually monitor the situation and adapt procurement strategy to reflect this. Examples are extending our expansive geographical reach with salad growing operations across the UK and Europe, while working with seed houses to produce resilient crops. We continue to invest in irrigation solutions across key regions to ensure our customer base gets the quality, availability and service levels required.

CMY

TECH MEETING Thank you to Agrial Fresh, who are hosting our upcoming Joint Technical Forum Meeting on 15 October 2026.

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WA S H E D A N D R E A DY-T O - E AT, HELPING DRIVE KITCHEN E F F I C I E N C Y A L L Y E A R R O U N D.

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BIG The

PREVIEW

ticket!

HIT THE FLOOR On 16-17 September, London’s Excel welcomes the brand-new London Food & Drink festival – incorporating The National Restaurant, Pub & Bar Show, London Drinks Exchange, Natural & Organic Food Show, Artisan Food & Drink Show and lunch!, all under one roof for the first time. It’s a format designed to give buyers and operators access to the full breadth of the food & drink industry in a single visit. Collectively, the colocated events will feature thousands of products from over 600 exhibitors, as well as 200+ world-class industry speakers across eight stages. With so much innovation on display, it’s shaping up to be the UK’s most comprehensive food & drink trade event this autumn. “FTG and coffee shop markets move

lunch! is expanding to form part of the new London Food & Drink Festival this September, giving visitors free access to five major retail and hospitality events.

fast, and this is where the industry keeps pace with it,” explained Katie Tyler, event director for lunch! “Visiting buyers walking our aisles are the ones deciding what’s on the counter next season. This year, there are even more products, with five shows under one roof. You simply won’t find a more unmissable two days for the sector anywhere else in the calendar.” WORTH LISTENING TO Confirmed names on the lunch! exhibitor list so far include Oatly, TRIP, Popcorn Kitchen, Deliciously Ella, Organix, Twinings, Love Corn, Simply Lunch, Graze, Yeo Valley Organic, Walker’s Shortbread, Biomel, Vegware, UCC Coffee and Kellogg’s (Kellanova), among many more – all showcasing latest launches and existing product ranges. The line-up also spans plant-based drinks, functional snacking, sustainable packaging and coffee, giving a comprehensive view of what’s next for the sector. lunch! has confirmed

its speakers for 2026, with senior leaders taking to the stage – including Pano Christou (Pret A Manger), James Campbell (Sainsbury’s), Alasdair Murdoch (Burger King),

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PREVIEW

REGISTRATION NOW OPEN Free trade registration for The London Food & Drink Festival, including lunch!, is open now at lunchshow.co.uk (priority code VLU89), with registration subject to verification.

Annabel Mackie (itsu), Caroline Ottoy (WatchHouse), Alice Hutfield (KFC), Lysa Hardy (Caffè Nero) and Nick Orrin (Costa). There will be panel discussions on Menu Innovation, featuring Sofia De Angelis (WatchHouse), Louise Direito (Starbucks) and Ginny Hayward (Caffè Nero) talking coffee shops, and Arnaud Kaziewicz (Cornish Bakery) and Richard De La Cruz (Honi Poke) specialising in FTG. Another popular panel is sure to be The Rise of the Café Bakery, featuring Nicolas Gaillot (Paris Baguette), Sophia Handschuh (Sourdough Sophia) and Brett Parker (Heidi & Blackbird Bakery). The speaker line-up covers other important topics such as Drive-Thru, Marketing and Operations, alongside the new Retail & Convenience stage. Together with Start-Up Zones, Innovation Challenge Galleries, live DJ sets and interactive features, it’s less a trade show than a new era for hospitality and retail events.

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PREVIEW

Face-to-face value

Peter Hedges, managing director at Ditsch UK, is relishing the lunch! show, with innovative products to share with the sector and extensive networking on the menu. What’s exciting at lunch! this year? It’s a great opportunity for Ditsch UK because it brings together exactly the kind of customers and operators we want to be speaking to: people who are passionate about FTG, innovation and creating great consumer products. For us, the big focus is showcasing our pretzel and bakery expertise,

while demonstrating how we can bring something new to the category. Visitors can expect a strong selection of our products alongside innovation, including new Pretzel Bites, which offer a versatile and convenient FTG option. And our new 110g burger bun, which brings Ditsch’s bakery expertise into another key occasion.

We’re particularly excited about customers experiencing the quality for themselves. Ditsch has been making pretzel products since 1919 but we’re certainly not standing still. Our heritage gives us a strong foundation, while innovation is what keeps us moving forward. How important are these events? Trade shows such as lunch! give us the chance to meet customers face-to-face, understand what is happening on the ground and, importantly, listen to what operators need from suppliers. FTG is fast moving, so these conversations are invaluable. It’s not just about presenting a product; it’s about understanding the challenges customers face and working together to develop commercially relevant solutions. For Ditsch UK, lunch! is also an important platform for building awareness of our name and communicating what we can bring to the market. We have a fantastic heritage and huge experience in

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PREVIEW in the pipeline, and we’re looking forward to bringing launches and versatile ideas to customers.

How has 2026 been – and what can we look forward to in 2027? Our focus has been on building momentum, strengthening our position in the UK and, above all, bringing innovation and new products to market. The launch of our Pretzel Bites and 100g burger buns is a great example of how we’re responding. We see a huge opportunity for pretzel products within UK FTG, with some outlets already supplying to customers. Consumers are looking for food that is convenient, great-tasting and a little different, while operators need practical, consistent and commercially attractive options. That is where Ditsch has a very strong proposition. Looking ahead to 2027, we’re expecting that momentum to continue. There is more innovation

How do you keep up with trends? The key is to stay close to the market and our customers. Trends move quickly, so we’re constantly assessing what consumers are buying, what operators need and where there are opportunities to do things differently. We also look beyond traditional bakery and sandwich categories, taking inspiration from international flavours and consumer habits. Our Pretzel Bites, for example, demonstrate how a familiar product can be adapted into a versatile format that works across different occasions, while the new 100g burger bun shows how we can take our bakery expertise into another important sector. That’s one of the strengths of Ditsch. We have more than 100 years of specialist pretzel expertise but we

e l y t s l e z t e r p e Th trendsetter

combine that heritage with a strong focus on quality and innovation. The result is a product platform that can be traditional, familiar and comforting, while also providing plenty of scope for new flavours, fillings, formats and occasions. And lunch! is a great place to start those conversations about what we can do together. Serving suggestion

pretzel and bakery products, and we are driven to build on that here in the UK.

Our Fully Baked Heroes: Pretzel Burger Bun, Pretzel Hot Dog Bun and Pretzel Football Roll Soft crumb, long-lasting freshness Highly reliable results: just thaw, fill and serve Hinge-cut and web-cut for easy handling

Visit us at lunch! Stand: L925 (16 – 17 Sept)

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PACKAGING

A new chapter Conglom International has launched a publication for foodservice that is sure to be a valuable asset. We found out more with sales & marketing executive, Karen Walsh. TAKING STOCK Foodservice packaging has always been a fast-moving industry but the pace and complexity of change has increased considerably. From pEPR and RAM fee modulation to Simpler Recycling and EUDR, distributors, wholesalers, buying groups and cash & carry operators are being asked more questions by their customers, while also trying to understand how new requirements may affect their own businesses. That’s why Conglom International has introduced Packaging Perspectives, a new quarterly editorial series created to make legislation and wider industry developments easier to understand. There’s certainly no shortage of information available but it can be difficult to see what really matters, when changes take effect and

what they mean in practical terms. Packaging Perspectives aims to shine a light on those areas, cutting through the complexity and offering clear, relevant insight for professionals involved in specifying, purchasing and supplying packaging. The series explores legislation, compliance, recycling, sustainability, innovation and changing market expectations. It will also look at how these developments affect the wider supply chain, particularly the distributors and buying groups that need to answer customer questions with confidence. KNOWLEDGE BASE Our aim isn’t simply to report what’s changing. We want to explain why it matters and help our customer base prepare for what comes next. This

means drawing on the knowledge of the Conglom International team, recognised industry sources and the practical experience gained from working closely with customers. Packaging Perspectives is part of our wider commitment to providing useful, straightforward information alongside the products and service our customers already receive. Additionally, visitors to lunch! at Excel London on 16 and 17 September can find us on stand L639 – and grab a printed copy. Chris Castle, managing director, Fern Timmins, head of sales & marketing, and the Conglom International team will be happy to discuss all the issues affecting packaging, while displaying products from across the ranges. The event comes at an exciting time for Conglom International, as we move into a new, significantly larger warehouse in Wellingborough. The additional space will increase our capacity, support a growing portfolio and help us continue developing the reliable supply and flexible service our customers need. With more change ahead, clear information and dependable supply have never been more important. Through Packaging Perspectives, our expanded operation and continued investment in product ranges, Conglom International is ready to help you navigate what comes next. See the launch issue at: shorturl.at/IQT5t

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PACKAGING PERSPECTIVES A new editorial series from Conglom International. Shining a light on foodservice packaging legislation, what’s changing and what it means for your business.

Read it online or pick up a copy from our stand L639.

01604 628 617

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Join us on sales@conglomint.com stand L639 To advertise please call James Morgan on 01291 636342 I 39 03/09/2026 13:13

PACKAGING

Green light! As FTG operators balance performance, presentation, sustainability and price, head of foodservice packaging at Kanak Naturals, Nigel Cannon, talks about the realities of a busy operation. PURPOSE-LED The FTG market never stands still. Menus are becoming more diverse, consumers expect greater convenience and operators must serve everything from fresh salads and sandwiches to hot, indulgent dishes. Packaging has to keep pace. It must protect the food, perform reliably throughout service and help create a positive experience. At the same time, businesses are under increasing pressure to manage costs, meet changing requirements

and demonstrate credible environmental progress. At Kanak Naturals, we believe operators should not have to choose between practicality, affordability and responsibility. Our mission is to prioritise quality and functionality, while supporting a healthier planet. We work with renewable materials including sugarcane fibre, bamboo and carton board, alongside carefully selected materials such as rPET, to offer solutions suited to different products, applications and disposal routes. That distinction matters. There is no single material that answers every packaging challenge. The right solution depends on the food being served, the temperature, required barrier performance, length of use and waste infrastructure available at the point of disposal. And by partnering directly with coffee & QSR chains, we offer genuine financial advantages by cutting out the additional cost/supplier. As well as being a manufacturer, we have

an extensive supply chain network and deliver a one-stop shop for food packaging, including hot & cold drink cups. We’re not just suppliers – we are your partner in enhancing green initiatives with renewable, compostable and affordable products. This is why our longstanding relationships have been with the likes of major brands such as McDonald’s, Walmart, Chipotle and Chick-fil-A. COMMUNICATION SKILLS Sustainability claims mean little if a pack does not perform properly. Kanak Naturals develops practical products for foodservice, including bowls, plates and platters, trays, cups, straws, cutlery, clamshells, recyclable containers, baking trays and bags.

"The right solution depends on the food being served, the temperature, required barrier performance, length of use and waste infrastructure."

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PACKAGING Consumers increasingly want to know what packaging is made from and what they should do with it after use. But terms such as renewable, recyclable and compostable are sometimes treated as though they mean the same thing – they do not. Clear communication is therefore essential. Operators should understand the material, its relevant certifications and the disposal route available within their market before making a claim to customers. We work with brands to identify solutions that meet operational and environmental objectives, while keeping functionality at the centre of the decision. Our renewablematerial portfolio includes products made using resources such as sugarcane fibre and bamboo, while other applications may benefit from recyclable-material solutions. The objective is not to follow a trend or apply a green label. It is to make an informed choice that works throughout a product’s life, from manufacturing and service through to disposal. PERFECT COMBINATION Packaging is often the most visible physical expression of a brand. It travels with the customer, appears in workplaces and homes and is seen on social media. That makes

"Customisation helps an emerging FTG concept establish recognition or enable an experienced operator to create greater consistency across multiple locations."

it more than a container – it’s an opportunity to communicate quality, values and identity. Kanak Naturals offers privatelabel and custom-packaging solutions for businesses wanting to create a distinctive experience. We collaborate with customers on packaging designed around their food, operational requirements and visual identity, supported by testing and compliance processes. Customisation helps an emerging FTG concept establish recognition or enable an experienced operator to create greater consistency across multiple locations. In either case, good design must remain functional. A pack should be easy for staff to fill and close, convenient for customers to carry and capable of presenting food at its best. And cost remains a huge pressure, leaving little room for packaging that is environmentally attractive but commercially unrealistic. Responsible choices will only achieve meaningful scale when they are accessible. We therefore focus on combining renewable materials with durability, efficient product

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PACKAGING

development and competitive pricing. Moving towards more responsible packaging should not automatically mean accepting a substantial ‘sustainability premium’. The purchase price is only one part of the calculation. Operators need to consider portion protection, leakage, storage efficiency, reliability during service and the potential cost of food or packaging failure. A product that performs consistently can deliver value well beyond its unit price. GREATER UNDERSTANDING The strongest packaging solutions are developed through collaboration.

Operators understand their food, customers and service environments; packaging specialists understand materials, production and performance. Bringing that all together can produce better results than selecting an off-the-shelf item, without considering the wider application. Kanak Naturals works with foodservice, retail and food-processing businesses across standard ranges, private-label programmes and custom projects. Our aim is to understand what they are trying to achieve, then help create a solution that balances performance, presentation, compliance and environmental responsibility.

As FTG develops, packaging decisions will become increasingly important. Successful solutions must be credible, easy to understand and designed for the real world. For us, the future of packaging is not about sustainability at any cost. It is about making considered, responsible choices that protect the food, strengthen the brand and remain commercially workable. That is how better packaging becomes part of better FTG. For further information, visit kanaknaturals.com or email nigel.cannon@kanaknaturals.com.

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Kana

PACKAGING

Kanak Naturals are both the manufacturer and your supply partner for food packaging. Our products are made from renewable & sustainable materials. From cups for hot & cold drinks, through to everyday food packaging essentials, our affordable packaging combines quality, reliability and value. Stock smarter, serve faster and give every customer a better experience.

Kanak Naturals, your trusted partner who understands your business. nigel.cannon@kanaknaturals.com | www.kanaknaturals.com www.sandwich.org.uk I 43

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13:13 03/09/2026 10:41

PACKAGING

Materials in mind Sabert Corporation Europe has launched its next generation of paper cutlery.

NO COMPROMISE Sabert Corporation Europe has unveiled the latest generation of its paper cutlery range, combining enhanced strength, improved comfort and a smoother eating experience with practical end-of-life credentials. Developed in response to growing demand for high performance fibrebased alternatives, the redesigned range delivers greater durability and grip, while remaining recyclable and

certified TÜV OK Compost Home. “We’re proud to introduce the latest evolution of our paper cutlery range,” said Kévin Fidalgo, product & innovations manager at Sabert Corporation Europe. “Customers are no longer willing to compromise between sustainability goals and performance. This latest development delivers a stronger, smoother and more comfortable eating experience, helping operators meet evolving expectations.” The updated size and shape have been refined to improve handling and ergonomics, creating a balanced feel in use. Stronger neck performance and reinforced tines provide greater durability and reliability, while the redesigned profile offers improved grip and comfort, even with demanding food types. Whether used for takeaway, catering, workplace dining or FTG applications, the new range has been engineered to deliver a more natural and enjoyable user experience. STEP FORWARD “Continuous improvement is an important part of our product development approach,” said Isabelle Ernotte, quality, environment, health & safety manager at Sabert Corporation

Europe. “We’ve further optimised our manufacturing process and a proportion of production waste is reintroduced into the pulping process at our manufacturing site. This supports efficient use of materials, while maintaining the high quality standards our customers expect.” The range also remains recyclable where suitable collection systems exist. This news represents another step forward in Sabert Corporation Europe’s commitment to developing practical, high performing paperbased foodservice options. “With this latest innovation, we’re delivering a paper cutlery solution that combines strength, comfort and functionality,” continued Fidalgo. “The result is a product that feels better in the hand, performs more reliably during use and responds to demand for quality fibre-based alternatives.” The latest generation paper cutlery range builds on Sabert Corporation Europe’s ongoing investment in product development, combining enhanced user experience with manufacturing improvements to deliver a stronger, smoother and more reliable solution for foodservice operators and consumers alike. For more info, visit sabert.eu.

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PACKAGING

Expanded portfolio. Greater expertise. More possibilities. EXPLORE THE NEW

SABERT CATALOGUE www.sabert.eu

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PACKAGING

Getting creative! ProAmpac’s remit is to deliver FTG solutions. Sal Pellingra, VP global package design, applications & business development, explains why this expertise is so valuable.

EXTENDED HOT HOLD As retailers look to capture grab-andgo occasions traditionally dominated by QSR, hot food programmes are a key area. The challenge is balancing quality, labour efficiency and availability through peak demand periods. Packaging solutions that extend hot-holding beyond the traditional one-hour window to two, or even four hours, help maintain texture appearance and eating experience, preventing sogginess, dryness or just an unpleasant offering. Longer hold times also support batch preparation, reducing the need for constant replenishment, allowing personnel to focus on engagement, merchandising and other activities. Extended hothold solutions also reduce product shrink and unnecessary waste. ProAmpac’s FTG packaging portfolio incorporates customised venting and visibility features engineered to preserve quality during extended hot hold, while improving efficiency. Our HandRap® solutions combine visibility with extended performance, helping convenience stores, retailers and foodservice operators deliver a quality grab-and-go experience. HandRap helps reduce labour requirements through batch prep, while maintaining quality and minimising waste.

(MAP) helps address both challenges by extending shelf life from days to weeks, enabling broader distribution and reducing spoilage. This cuts markdowns, shrink and waste, making MAP an increasingly important tool for retailers pursuing profitability and sustainability objectives. ProAmpac’s portfolio includes MAP-compatible packaging for sandwiches and wraps, hinged trays and lidding films for salads, sides and prepared meals. DESIGNING FOR SUSTAINABILITY, PPWR & EPR As PPWR and EPR requirements become a reality, design is evolving to prioritise circularity, efficiency and end-of-life recovery. Reducing volume and plastic consumption is key, while growing attention is placed on collection, sorting and recycling. ProAmpac helps customers meet this transition with a portfolio of fibre-based FTG solutions that deliver significant reductions in plastic usage and overall packaging weight, compared to conventional, rigid plastic formats. In addition, lightweight flexible packaging, fibrebased trays, Designfor-Recycling (D4R) structures and paper-based

alternatives are being adopted to support packaging minimisation goals, improve recyclability and prepare for future regulatory and cost-related requirements. INNOVATION VIA COLLABORATION & TECH EXPERTISE ProAmpac customers get access to its Collaboration & Innovation Center, where concepts can be designed, produced, tested and refined in a single location. Capabilities include MAP development, rapid prototyping, analytical evaluation and application testing supported by commercial cooking and food-holding equipment. By combining design expertise with real-world testing and immediate iteration, ProAmpac helps customers reduce development timelines, often compressing projects from months to days. Working with brands, retailers, OEMs, commissaries, comanufacturers and equipment suppliers, ProAmpac enables faster commercialisation, aligned with key trends in convenience, freshness, sustainability and food waste reduction.

SHELF-LIFE EXTENSION & FOOD WASTE REDUCTION Retailers are under pressure to reduce waste, while delivering fresh products across increasingly complex distribution networks. Modified Atmosphere Packaging 46 I www.sandwichandfoodtogonews.co.uk

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HOT, FRESH & READY-TO-EAT! PACKAGING

INNOVATIVE HOT FOOD PACKAGING DESIGNED FOR FRESHNESS, VISIBILITY, VERSATILITY AND SHELF APPEAL

UP TO 4-HOUR HOT HOLD

LARGE BRANDING AREA

ANTI-MIST PRODUCT WINDOW

ENHANCED PRODUCT VISIBILITY

GREASE RESISTANCE

VENTING OPTIONS

Hot Carton Tray combines a natural fibre carton with a large, anti-mist waterfall window to create a versatile and attractive solution for hot food-to-go. Designed for grab-and-go favourites such as chicken, sausage and potato snacks, the pack helps maintain food temperature for up to four hours in a hot cabinet while providing excellent product visibility, grease resistance and strong shelf appeal.

SALES ftg@proampac.com

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HOTLINE +44 (0) 20www.sandwich.org.uk 8069 0700 I 47

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PACKAGING

Road to recyclability The EU Packaging and Packaging Waste Regulation (PPWR) came into effect on August 12, making alternatives to plastic packaging more vital than ever before for the commercial and industrial sector It is also a great reason for Koehler Paper, a Koehler Group Company, to resume its roadshow for paper-based packaging, after a successful kick-off in the summer. In its second leg, the flexible packaging paper manufacturer will be visiting businesses once again – but this time in the west and north of Germany. The trek is ambitious, with a total of more than 2000km and 11 additional stops in a schedule that started on August 28 in the town of Gernsbach. “Circular packaging has been anything but a niche topic for quite a while now,” said Koehler Group CSO, Philipp Prechtl. “In fact, it’s more

relevant than ever before. That’s why we’re going on this tour – so that we can show how paper can already do countless things that only plastic could do before. That goes from protecting products to extensive compatibility with existing machinery, to boosting brand identity. “And with companies seeking circular packaging solutions due to the requirements set forth in PPWR, the roadshow could not have come at a better time. Among other things, it includes concrete applications showing that paper-based alternatives are available and ready for use today.” A larger-than-life-sized cat with

"Circular packaging has been anything but a niche topic for quite a while now. In fact, it’s more relevant than ever before. That’s why we are going on this tour."

an origami design is both the central mascot and theme of this ‘pack it in paper’ campaign. With its proverbial many lives, it serves as a powerful and eye-catching symbol of how recyclable and continuously reusable paper fibres are – and will be making a total of 11 stops during the tour’s second leg. The roadshow comes full circle at the end of its second leg, with the cat symbolically recycled at the Koehler Paper Mill in Greiz – where wastepaper is made into premium recycled paper with 100% secondary fibres. “This will symbolise the rebirth of our cat and the underlying paper, which can then start its journey all over again,” concluded Prechtl. Koehler supplies customers in more than 120 countries, which includes a Renewable Energy site in Dundee, alongside numerous other hydro and windfarm operations in Scotland.

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SOKEN ENGINEERING IS PART OF THE JENTON GROUP

Y TITIVEL COMPE ED PRIC ES MACHIN

Key Features Include: • Accurate digital temperature control • Precise control of high seal pressure and duration • Exact index positioning of top and bottom tooling ensures consistent sealing • Printer options available • Low maintenace costs • Labour saving

A rapid cardboard sealer, delivering high speed production CONSISTENT, RELIABLE WITH EXCEPTIONAL RESULTS The Soken HS52C delivers high speed production with a sealing rate of up to 1400 sandwich packs an hour. This combined system has the ability to seal the very latest biodegradable cardboard packaging in a variety of sizes. Machines available for immediate delivery

INCREASE PRODUCTION BY

40%

Speak to our experts today to discuss your options www.sokenengineering.com 01256 892194 * Based on customer feedback

To advertise please call James Morgan on 01291 636342 I 49

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Spreading the love! It’s not easy delivering on consumer expectations – but Délifrance’s marketing & innovation director, Stéphanie Brillouet, has the nous to guide you through the rest of the year.

DISCERNING PALATES Hot food, breads and wraps are becoming increasingly important to the sandwich and FTG sectors, as consumers seek convenient food that feels substantial, satisfying and worth the spend. For operators, this is creating opportunities to move beyond traditional formats and build variety into menus with breads, wraps, fillings, flavours and formats. Value remains a key consideration but consumers are increasingly judging this via overall quality rather than price. Délifrance’s Prove it: The Trends Driving Sandwich Consumption in 2026 report found that 56% consider value for money when buying a sandwich. However, higher-quality fillings (45%), freshness (44%) and better carriers (38%) all rank ahead of price alone (21%). Taste (34%) and quality (33%) are also the biggest influences. Premium breads, generous fillings and freshly prepared hot food should

all be considered, creating products that genuinely feel worth the spend. The traditional sliced loaf remains vital but consumers are increasingly exposed to a broader range of carriers – from sourdough and focaccia to ciabatta, brioche, flatbreads and

"Toasted focaccia, paninis, filled croissants, savoury pastries and wraps all provide that premium feel." tortillas. Wraps, in particular, offer flexibility, convenience and portability, while allowing the combination of familiar ingredients in new ways. For hot food, toasted focaccia,

paninis, filled croissants, savoury pastries and wraps all provide that premium feel. The occasion can also be extended throughout the day. Warm, freshly prepared products turn a lighter lunch or snack into a substantial meal, with hot, breakfast and brunch options capturing demand outside traditional lunchtime occasions. Familiar ingredients such as bacon, sausage, egg and cheese can be given a fresh point of difference through different carriers, formats and flavour combinations. Our All-Day Breakfast Wrap is an example of this approach, combining sausage, bacon and hash brown with relish in a tortilla to offer familiar flavours in a convenient format that can be enjoyed beyond the morning. This versatility reflects the way consumers are eating around their schedules, rather than sticking rigidly to traditional mealtimes.

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HOT FOOD

WHOLE NEW WORLD Global flavours are another major opportunity. More than half of diners regularly explore new cuisines when eating out, while 43% are looking for bold and indulgent creations 1 that challenge the traditional . This means international inspiration can be brought into sandwich, bread and wrap formats without requiring consumers to choose something completely unfamiliar. Vietnamesestyle bánh mì, Mediterranean focaccia, Korean BBQ fillings, Middle Eastern shawarma-style flatbreads and Italianinspired paninis are great options. Equally, international sauces, seasonings and condiments can transform established items. Ingredients such as hot honey, chilli, miso, tahini, yuzu and black sesame add distinctive flavour, while ‘swicy’ combinations offer an accessible way to introduce adventurous profiles. Innovation doesn’t always mean a new product. The carrier itself provides a strong platform for NPD, whether it’s a brioche bun, premium focaccia or sourdough, or using a wrap to create a more portable hot meal.

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Limited-edition and seasonal products should be considered. Operators can experiment, without committing to permanent menu changes, while creating a sense of discovery that gives customers a reason to return. Délifrance research shows that 91% of consumers are more likely to buy from an operator offering limited-edition products2. Additionally, the growing influence of GLP-1 medications is changing attitudes towards portion size and nutritional value, with a desire for smaller, balanced meals. Protein is a major consideration, with 42% of consumers actively prioritising it in their food choices3, while 48% are actively seeking fibre and probiotic 4 benefits . This is creating opportunities for convenience combined with highprotein, high-fibre ingredients. In sandwiches, this means smaller or half-size formats paired with protein-rich fillings, vegetables and wholegrain or seeded carriers. The message is portion control, without compromising on satisfaction. And the continued rise of sourdough – with conversations around it increasing by more than 158% year on 5 year – reflects interest in gut health, digestibility and natural choices. Looking ahead, we expect the market to continue moving towards convenience, quality, nutrition and discovery. Flexibility is key, across breakfast, lunch and snacking. (1&3) Innova Market Insights (2025) (2) Circana Report (4) Prebiotics and Probiotics: Global Mkt O’view (5) D’france x Synthesio social listening

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HOT FOOD

Decked out The right equipment is essential when speed is of the essence, says Mark Conron, group head of customer communications at Nisbets UK.

SEE THE LIGHT When looking at a FTG menu, operators need to consider a mix of hot and cold. As salads and sandwiches grow in popularity, the demand for hot food is also increasing. From toasted sandwiches to sausage rolls, customers are asking for even more from lunch, while still demanding quality and quick service. With this in mind, hot-holding units have become a popular addition, helping operators serve hot food in a timely fashion. An ideal solution is the Buffalo Slimline Heated Multideck, which holds and displays a variety of hot food, making it simple for customers to pick up and purchase what they’re looking for. This is thanks to energyefficient LED lighting, side glass and adjustable shelves. As well as increasing visibility, the Buffalo Multideck is also easy to use, with digital controls and a simple plug-and-play operation. On top of this, thanks to a strong stainless steel construction and built-in castors, it is straightforward to clean and reposition after use.

QUIET CONTROL Alternatively, operators may look to equipment that allows them to heat food on demand – with accelerated cooking becoming invaluable. Sitting comfortably on countertops, many of these units are ventless and operate quietly, allowing them to be used front of house, saving time by bringing food closer to the customer. To further reduce waiting times, accelerated cooking appliances offer ultra-fast cooking – the new Buffalo High Speed Oven can cook up to 12 times faster than conventional ovens, making it perfect for quickly serving paninis, pasta bakes and hot wraps. With an easily accessible, icondriven programmable touchscreen, operators can select cooking time and temperature, or opt for one of their own uploaded cooking profiles, helping to ensure consistency, even when used across multiple outlets. The Buffalo High Speed Oven also comes with built-in diagnostic testing, offering fuss-free maintenance, helping to minimise downtime. Visit nisbets.co.uk for more details.

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COMING UP

NEXT ISSUE NOVEMBER 2026

SPECIAL

Online ordering systems & logistics EPOS, software, tech developments, profiles

INSIGHT

Cups & handheld items Branding, bespoke printing, recyclability

FOCUS

Seasonal/festive fare NPD, FTG ingredients, menu innovation

PREVIEW

Plant-based, free from - Veganuary

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NEW MEMBERS

Tamar Fresh is one of the South West’s leading independent foodservice suppliers, providing fresh produce, chilled goods, dairy, grocery, prepared foods and FTG products to businesses and organisations across the region Based in Saltash, Cornwall, it supports customers throughout the healthcare, education, hospitality, retail and workplace catering sectors, with a strong focus on quality, reliability and value. With more than 35 years of industry experience, Tamar Fresh has built a reputation for dependable service, extensive product knowledge and flexible customer support. The

d a e R

business works closely with trusted growers, manufacturers and local suppliers to offer a broad and carefully selected product range, helping customers source everything they need through one reliable supplier. Alongside its wholesale operations, Tamar Fresh also operates dedicated production facilities for fresh, readyto-eat food. This includes sandwiches, wraps, salads, paninis, breakfast products, pastries, sushi and other convenient FTG options. We use carefully selected ingredients, with strict food safety procedures and full traceability throughout the production and distribution process. Tamar Fresh is committed to supporting customers with products that meet a variety of requirements. Ranges include traditional favourites, seasonal products and options suitable for vegetarian, vegan,

gluten-free and other dietary needs. The business continually reviews and develops its product offering to respond to changing consumer demand and customer feedback. Sustainability is an important part of Tamar Fresh’s long-term strategy, investing in solar energy, electric vehicles, energy-efficient lighting and environmentally responsible packaging. Wherever possible, Tamar Fresh also supports local suppliers. By combining traditional values with modern systems, production methods and logistics, Tamar Fresh provides a complete and dependable foodservice solution. TAMAR FRESH LTD. Contact: Sales Tel: 01752 848738 sales@tamarfresh.co.uk www.tamarfresh.co.uk

e n i l n o it

sandwichandfoodtogonews.co.uk

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03/09/2026 13:15

BSA Product Index 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 FSC Group

BESPOKE SOFTWARE/IT

EGGS & EGG PRODUCTS Fresh-Pak Chilled Foods Futura Foods UK Ltd. Leathams Pan Euro Foods Stonegate Farmers Zafron Foods Ltd.

EQUIPMENT & VEHICLES Country Choice Foods Deighton Manufacturing Flexeserve Grote Company Jiffy Trucks Ltd. Millitec Food Systems Ltd. Planglow Ltd.

mezzeIQ Planglow Ltd.

EVENTS

CHEESE & DAIRY PRODUCTS

FACTORY MACHINERY

Futura Foods UK Ltd. Leathams Pan Euro Foods Yeo Valley Farms (Production) Ltd

CHUTNEYS & RELISHES Leathams Zafron Foods Ltd.

DRESSINGS, SAUCES AND MAYONNAISE

lunch! 16-17 September 2026

Deighton Manufacturing Grote Company Millitec Food Systems Ltd.

FISH PRODUCTS

H Smith Food Group plc Leathams Pacific West Foods Ltd Pan Euro Foods Zafron Foods Ltd.

Fresh-Pak Chilled Foods Futura Foods UK Ltd. Leathams Zafron Foods Ltd.

FOOD TO GO

Leathams

POULTRY Bawnbua Foods NI Cargill Protein Europe Dawn Farms UK H Smith Food Group plc Kings Fine Cooked Meats Leathams Pan Euro Foods Seara Meats BV

INSURANCE

OILS

LABELS & LABELLING

ORGANIC PRODUCTS

Food Attraction Pacific West Foods Ltd. Pan Euro Foods Pasta Foods The FSC Group

FRUIT

Insurance Protector Group

Planglow Ltd.

MEAT PRODUCTS

RED MEAT Bawnbua Foods NI Dawn Farms UK Gierlinger Holding GmbH H Smith Food Group plc Kings Fine Cooked Meats Leathams Pan Euro Foods Seara Meats BV

Go-Pak Group Paranova Print & Packaging Ltd. Planglow Ltd. Pro-Ampac RAP Sabert Sharpak Aylesham

Leathams Pasta Foods

SANDWICH FILLINGS (READY PREPARED)

SANDWICHES

Leathams Yeo Valley Farms (Production) Ltd

PASTA

Food Attraction Leathams Melton Foods Pan Euro Foods TMI Foods

Fresh-Pak Chilled Foods Zafron Foods Ltd.

Pan Euro Foods

PACKAGING

PLANT-BASED

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

For specific information visit sandwich.org.uk/directory

INTERNATIONAL SUPPLIERS INDEX Sandwich Manufacturers

ALIMENTOS DAILY FRESH S.A. El Quillay 573 Parque Industrial Valle Grande Lampa Santiago Chile Contact: Carlos Guerrero Tel: +562 24119171 cguerrero@dailyfresh.cl

SIGMA BAKERIES PO Box 56567 3308 Limassol, Cyprus Contact: Georgios Georgiou Tel: +357 25 878678 Fax: +357 25 346131 info@sigmabakeries.com www.sigmabakeries.com

SUBWAY Chaston House, Mill Court, Hinton Way, Great Shelford, Cambridgeshire CB22 5LD Contact: Frederick De Luca Tel: 01223 550820 www.subway.co.uk

Product Listing

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

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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 BAWNBUA FOODS NI 67 Crowhill Road, Bleary, Co. Armagh BT66 7AT Contact: Victoria Cartmill Tel: 02838 344244 victoria.cartmill@bawnbua.com www.bawnbua.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 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

DAWN FARMS The Maudlins, Naas, Co. Kildare, Ireland Contact: Hannah Kenyon Tel: +44 1604 583 421 hannah_kenyon@dawnfarms.co.uk www.dawnfarms.ie 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

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 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: 07583 086414 joe.martin@compleatfood.com 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

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 Contact: Ben Ely Tel: 01454 285400 Benn.Ely@go-pakgroup.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

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

LEATHAMS LTD. Units 10-12, The Circle, Queen Elizabeth Street, London SE1 2JE Contact: Customer Support Tel: 0115 968 3190 NottinghamTelesales@leathams.co.uk www.leathams.com

sandwich.org.uk/directory

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BSA Suppliers Index

LIBA BREAD Lärjestationsgata 1, 415 02 Göteborg, Sweden Contact: Sergio Fadel Tel: (+46) 735 09 25 24 sergio@liba.se www.libabrod.com LUNCH! NORTH 9-10 MARCH 2027 by Diversified Communications UK Ltd. at Manchester Central 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

PARANOVA PRINT & PACKAGING LTD. 7 Howard Road, Eaton Socon, St Neots, Cambridgeshire PE19 8ET Contact: Sales Department Tel: 01480 476161 paranovaprintandpackaging.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 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

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

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 YEO VALLEY FARMS (PRODUCTION) LTD. Yeo Valley HQ, Rhodyate, Blagden, Bristol, Somerset BS40 7YE Contact: Bobby Houghton-Brown Tel: 07966143326 bobby.houghton-brown@ yeovalley.co.uk www.yeovalley.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

ASSOCIATE MEMBER ZEMPLER BANK Contact: Sales referrals@zemplerbank.com www.zemplerbank.com

ZAFRON FOODS LTD Units 6 – 7 Willow Centre, Willow Lane, Mitcham, Surrey CR4 4NX Contact: Graham Cox Tel: 0844 847 5116 rufus.carter@zafronfoods.co.uk www.zafronfoods.co.uk

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 CHAIR 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) Guy Truman, Around Noon (Producer) Jared Winder, WHSmith (Retailer) Wayne Greensmith, Samworth Brothers (Producer)

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LINKED ASSOCIATION

Jake Karia, Food Attraction (Producer) Bryan Murphy, Dawn Farm Foods (Supplier) Simon Bos, Gravitywell (Supplier) James Faulkner, Leathams (Supplier) Mark Salisbury, Tiﬃn (Producer) Chris Snaith, Flexeserve (Supplier)) SECRETARIAT Jim Winship, Director Robert Potts, Association Manager

16/09/2026 12:11

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

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+

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+ 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+ BRCGS 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+

SANDWICH KING Enfield Street, Leeds LS7 1RF Contact: Sales Tel: 0113 2426031 sales@sandwichkinguk.com www.sandwichkinguk.com STS Audited

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+ TAMAR FRESH LTD. Unit 1 Marjorie Court, Burraton Road, Saltash, Cornwall, PL12 6AY Contact: Sales Tel: 01752 848738 sales@tamarfresh.co.uk www.tamarfresh.co.uk 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+

58 I www.sandwichandfoodtogonews.co.uk

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