Sandwich & Snack News - Issue 125

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Sandwich snack news INTERNATIONAL

www.sandwich.org.uk

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ISSUE 125 JANUARY 2010

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INSIDE EDITOR SIMON AMBROSE t: 07764 420813 e: editorial@papa.org.uk

SUBSCRIPTIONS SUSKIA BOLLEN t: 01291 636338 suskia@jandmgroup.co.uk

ADVERTISING PAUL STEER t: 01291 636333 e: paul@jandmgroup.co.uk

NEWS Page 4-6 - Subway, Pret and EAT have expanded during the recession.

A Norwich woman has set up a sandwich delivery business after being made redundant three times in 18 months, with the help of Norfolk Training Services.

AROUND THE TRADE Page 7 - Cranks launch a new value-end sandwich range.

NELLIE NICHOLS Page 10 - Nellie Nichols visits Crussh, the fastexpanding juice and sandwich bar.

INDEPENDENT SANDWICH BAR PROFILE Page 14 - Simon Ambrose visits Truly Scrumptious, a sandwich bar in the Forest of Dean.

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THE SAMMIES Page 21 - It’s time to think about your application for the prestigious Sammies Awards.

EU LEGISLATION Page 26 - Unwary sandwich manufacturers making unsubstantiated health and nutrition claims could fall foul of new EU legislation, warns Campden BRI’s John Hammond.

DAY IN THE LIFE OF...

Page 32 - Left-field milkshake company Shaken Udder built up a reputation for its new breed of real fruit milkshakes with no artificial flavours or colours at music festivals around the country, before moving into the multiple and independent retail sectors. This is a day in the life of cofounder Jodie Farran.

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MANAGING EDITOR SIMON AMBROSE, Tel: 07764 420813 e-mail: editorial@papa.org.uk ADVERTISING PAUL STEER, t: +44 (0) 1291 636333 e-mail: paul@jandmgroup.co.uk ANDREW EMERY, t: +44 (0) 1291 636334 e-mail: andrew@jandmgroup.co.uk PRODUCTION AND DESIGN JAYSON BERRY, t: +44 (0) 1291 636344 e: jayson@jandmgroup.co.uk SUBSCRIPTIONS SUSKIA BOLLEN t: +44 (0) 1291 636338 e-mail: suskia@jandmgroup.co.uk ©Published by J&M Group 2006.

Association House, 18c Moor Street, Chepstow, Monmouthshire NP16 5DB In association with The British Sandwich Association.

PHONE +44 (0) 1291 628103 FAX +44 (0) 1291 630402 WEB www.sandwich.org.uk EMAIL info@sandwich.org.uk Paper used in the production of this publication is sourced from sustainable managed forests

www.sandwich.org.uk January 2010 3

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NEWS

Major sandwich and coffee chains have

expanded during the recession

he UK’s fast food industry has actually benefited from the recession, with the sector increasing its presence by more than 8% in the last year, new research has found. Key beneficiaries have been sandwich chains with a healthy image such as Subway, Pret A Manger and EAT. While the leisure sector on a whole has seen a closure rate of 10%, fast food restaurants in the UK’s top 10 cities have risen by 8.2% to more than 1,450, according to the survey by market analyst the Local Data Company.

Across all 705 UK town centres analysed by The Food for Thought report, Subway showed the most growth, increasing its portfolio by 25.9% to 734. Pret expanded by 11% with an additional 18 units.

In their analysis of brand numbers in the top 10 UK cities, EAT showed the largest increase (36.4%) with 20 additional units in the last 12 months, as well as the greatest geographic concentration by only expanding in Central London, Manchester and Birmingham. Prêt A Manger grew by 29.7%. to a total of 144 units.

Burger King was the least successful, having closed 11.8% of its outlets in the top 10 cities which include London, Edinburgh, Manchester and Cardiff.

Meanwhile, coffee multiples have

T

also been expanding at a surprising rate, in spite of the recession.

The six big multiple chains – including Caffe Nero and Costa Coffee – ramped up their combined shop numbers by 47 per cent to 2,095 in the UK over the year to September 2009, said The Local Data Company in a separate report.

Much of the growth has come in regions outside metropolitan areas, with the chains only boosting shop numbers by 4.9 per cent in the UK’s biggest cities.

Ben Price, the finance director of Caffe Nero, says: “It is about a coffee being a regular daily treat for people today, and it’s the change of habits over the last 10 years, and that has been sustained through the downturn.”

Independents also grew their shop estate by 12.5 per cent in the top 10 cities, to 2,486, and actually grew their overall share of the market by 1 per cent to 70 per cent.

Economists had been expecting coffee shops to suffer from consumers cutting back on everyday spend during the worst recession since the Second World War, but some, such as Whitbread-owned Costa Coffee, have positively prospered: the store that opened in Cardiff recently took its UK total to 1,000.

Two key drivers of the growth in coffee shops are that they now offer a more pleasant environment, with often Wi-Fi, and operators have been able to strike cheap property deals given the plethora of empty

4 January 2010 SANDWICH & SNACK NEWS

shops on the high street.

Jeffrey Young, the managing director of Allegra, said: “Café culture itself is enormously powerful, and it is the modern form of the pub for many consumers.”

There were some temporary losers, however. Coffee Republic, and BB’s Coffee & Muffins, have collapsed over recent months, but have since emerged out of administration.

BB’s Coffee & Muffins – which had 37 company-owned stores and 111 franchised stores – appointed the accountancy firm PKF as administrators on 6 October. PKF sold 16 company-operated shops to a new company Kapelad, which is now in discussions with former franchisees about buying more stores.

Coffee Republic fell into administration in July, but was rescued by property company Arab Investment. In September, the coffee chain, which now has 143 outlets in the UK and overseas, including concessions, said it plans to open 20 new shops in the UK in the next year.

Starbucks said last year that it would close a number of its stores in the UK and Ireland. But it has actually grown the overall number of coffee shops in the UK and Ireland from 723 at the end of its last financial year to 745.

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SANDWICH INDEPENDENT NEWS

Two sandwich businesses launched with outside help A Norwich woman has set up a sandwich delivery business after being made redundant three times in 18 months, with the help of Norfolk Training Services.

Louise Spanton, who founded Lou Lou’s Luscious Lunches, was initially made redundant from a city food production company, where she had worked on lunch-time sandwich round to local offices.

She found a similar job, but was laid off a few months later and her third job, also in the food industry, came to an abrupt end.

When she went back to the job centre she was referred to Norfolk Training Services (NTS) to take part in their Skills for Jobs programme.

She gained a food safety certificate and began to learn how to run her own business, eventually launching her own company making and delivering sandwiches and snacks to offices across the city, including NTS. “I’m up at 5am to cook the bacon, butter the rolls and so on, and then I’m off,” Ms Spanton said. “I work a 16 hour day, but I love every minute.

“When I got made redundant so many times, I felt crushed to be honest. But Norfolk Training Services have been brilliant.”

Meanwhile, two sandwich shop staff who faced unemployment are now running their own sandwich bar, thanks to a local social enterprise.

When the owner of The Pantry in

Thornaby near Stockton on Tees announced her forthcoming retirement, employees Sharon Rodham and Karen Hunter looked like losing their jobs.

Both had worked there for several years and didn’t want to see the successful sandwich and hot food business to disappear, so they turned to Thornaby’s Five Lamps for help.

Their application led to a £15,000 loan, along with grants of £500 each, allowing them to take over the lease and carry out a major refurbishment.

They were able to reopen the shop with a new name - Fillers. Sharon, 41, who has worked at the shop for 13 years and lives in Thornaby, said: “In the current climate it’s good that local businesses can get this kind of support. If we hadn’t had this we would have had to go to a bank and wouldn’t have got the same support.”

Karen, 40, also from Thornaby, who has worked at the shop for six years, said: “As well as the financial side we also received help making a business plan and they continue to give us support along the way.

“Running the business is totally different for us so the advice has been very important.”

The Five Lamps organisation helped to improve the lives of hundreds of people across Stockton last year, including helping 217 people find jobs and 123 start a business.

Sandwich bar owner fined for food hygiene offences A series of food hygiene offences has brought a fine of £1,900 for a west-Belfast sandwich bar owner. Conor Hughes, trading as Doorsteps, was also ordered to pay costs of £66 in court.

The prosecution, brought by Belfast City Council, related to four separate hygiene offences.

Three were in connection with a visit made by environmental health officers to the shop in July 2008.

An inspection of the premises uncovered a number of breaches of food hygiene legislation. These included not keeping the premises clean and maintaining them in a good condition; failure to keep articles and equipment that came into contact with food clean, and failure to ensure staff who were handling food wore suitable clean, protective clothing.

A routine inspection of the sandwich bar was then carried out on 12th February, last year.

This uncovered a second storage unit used by the business which was also in breach of food hygiene legislation in that it was not kept clean and maintained in a good condition.

Belfast City Council confirmed to the court that the business had subsequently been inspected and that conditions had improved to its satisfaction.

Hull independent closes after 20 years ONE of Hull's oldest independent sandwich shops has shut after more than 20 years in business.

Herby's Café Continental in Ferensway, city centre, shut up shop for the final time on January

16. Two sister shops, one in Princes Quay shopping centre and another in east Hull remain open, however.

Manager Alison Denby said: "It's just incredibly sad. I really didn't want to have to do this and

we have fought really hard to keep things going here, but the past trading year has been really tough and we don't have any choice. We have to reduce the size of our business.”

www.sandwich.org.uk January 2010 5

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NEWS

European Sandwich & Snack Show A reminder that the European Sandwich & Snack Show will be held at the Paris Porte de Versailles on February 10 and 11, featuring 300 exhibitors and with some 9,000 visitors expected.

The show, now in its 11th year, is under new ownership, founders DEW Events having sold the show to Reed Exhibitions last year. There’s no apparent change of emphasis, however, with the usual strong seminar programme involving personal testimonies and the sharing of expertise, reflecting the enormous enthusiasm for knowledge about the market, which has been a feature of the show from the start.

Unsurprisingly, the majority of exhibitors are French, with the market there

growing particularly strongly.

UK exhibitors are thin on the ground, however. Although the UK sandwich market is regarded as a blueprint for future European growth, and many UK products retain a quality caché, there were only four UK companies attending at the time of going to press: Colpac (packaging), Grote and Millitec Food Systems (both sandwich manufacturing machinery) and HA Food Concepts.

The keynote opening talk is by respected research company Gira Conseill, which will exclusively present the results of its 2010 ‘ham baguette’ index with key figures for away-from-home food consumption. New consumer behaviours will be highlighted and key

O’Briens Irish Sandwich Cafés launch a national marketing campaign IRISH TV celebrity chef Rachel Allen is to front a national marketing campaign to promote O’Brien’s sandwich bars in Eire with a range of signature sandwiches.

She will also feature in a TV and radio advertising campaign as part of a comprehensive marketing and PR plan.

Her initial signature sandwich collection includes a spiced grilled chicken sandwich with celery, grapes & cashew nuts dressed with a spicy yoghurt sauce; devilled eggs and ham sandwich with watercress mayonnaise on nutty granary bread, and Mexican cheese quesadilla with crispy bacon, chilli, coriander &

spring onion with guacamole and sour cream.

“To have someone of Rachel’s calibre come on board not only brings heightened profile to the O’Brien’s brand, but instils renewed confidence in the O’Briens future, for the public and for the franchisees,” said Graeme Beere of the AIL Group.

O’Brien’s Irish arm recently became part of the growing AIL Group, which includes Abrakebabra, Bagel Factory, GBK, and Yo! Sushi.

The UK arm went into administration last summer. Administrator Cameron Gunn of ReSolve is still looking for a buyer.

6 January 2010 SANDWICH & SNACK NEWS

indicators for the UK market will provide a basis for drawing up the first comparative table of snacking habits in Europe.

There will also be an interview with Thierry Rousset, Managing Director of the Subway restaurant chain in Europe, where it has 5,000 restaurants.

Manufacturers and

designers will also be giving their verdict on the latest trends in smoothies, drinks, breads, salads and soups.

UK packaging company Colpac looks back at its longterm involvement with the show in an article elsewhere in this issue.

The full show programme is available at www.sandwichshows.com

Greggs customer finds live insect in sandwich PIZZA worker Iain Pratt bit into a Greggs Xtra-bite Chicken New Orleans and found a live insect inside the sandwich in Hamilton, Scotland.

Following his complaint, Iain received a letter from Greggs and £10 worth of vouchers to spend in their shop.

A spokeswoman on behalf of Greggs said: “Greggs takes all customer concerns very seriously and an investigation into this incident is underway.

Quality is our highest priority and we have strict procedures in place to prevent contamination of our products.”

Shell trials Waitrose sandwiches SHELL service stations, currently supplied with sandwiches by FoodService Centre, are to start selling Waitrose sandwiches in a trial scheme at three forecourts.

Shell has 900 forecourts across the country and the tie-up would give Waitrose, with 221 branches, a head start in its recently announced plans to expand aggressively in the

convenience-store sector.

The two companies said they believed the relationship offered a “strong strategic fit” for both parties.

Waitrose, which sees potential for up to 300 convenience stores, recently opened its fifth motorway services shop under a franchise deal with Welcome Break. Another six are due to open shortly.

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AROUND THE TRADE

Raynor Foods extend ‘Food for Thought’ range

Cranks launch new value-end sandwich range VEGETARIAN brand Cranks has launched six new value-end sandwich recipes aimed at consumers trading down to lower priced sandwiches.

The recipes, manufactured

by Brambles Foods, include: Carrot Crunch – Cumin spiced soft cheese, carrot, red onion & sultanas on malted brown bread; Slaw & Order – Mature Cheddar cheese with apple and sultana coleslaw on malted brown bread; Houmungously Delicious – Houmous, chickpeas, mixed peppers and iceberg lettuce on malted brown bread; The Grape Escape – Red grapes, apple and sultana coleslaw with pumpkin and

sunflower seeds in a tortilla wrap; Sunny Side Up – Free range egg mayonnaise, vine ripened tomatoes and rocket in a tomato tortilla wrap; Crunchy Lunch – Houmous, carrot and coriander in a tomato tortilla wrap.

Ben Johnson from Cranks said: “The credit crunch has certainly had an effect on lunchtime spend and we have responded to this a range of typically innovative products at the right price.

“Brambles Foods, who sell Cranks products on our behalf, have received great feedback on our new products with everyone particularly complimentary of product quality.”

SANDWICH manufacturer Raynor Foods, a BSA member, has added seven new varieties to its ‘Food for Thought’ range.

These include: ■ Italian cheese and ham salad: Gammon ham rolled in Italian cheese with mixed leaf and tomatoes on thick white bread; ■ Mediterranean Tuna Salad: Tuna, spring onion, parsley seasoned with cracked black pepper and balsamic vinegar with cucumber and red onion on thick wholemeal bread; ■ Ham, Pickles and Chutney: Gammon Ham, real ale chutney, gherkins and iceberg lettuce on

thick white bread; ■ Roast Chicken with Pickles & Mustard: Real French’s® mustard with pickles and roast chicken with mixed leaf on thick white bread; ■ Red Onion Salad: Mixed leaf, cucumbers, tomatoes and crispy red onion on thick oatmeal bread; ■ Garlic and Oregano Roast Chicken: Roast chicken breast infused with garlic and oregano and topped off with crispy iceberg and red onion on thick white bread; ■ Turkey and Red Pepper Salad: Turkey breast, lettuce, cucumber and fire grilled red peppers on thick oatmeal bread.

Universal Meats (UK) Ltd Hall Place, Sevenoaks Kent TN15 0LG Tel: 01732 760760

West Cornwall Pasty Co. Xmas range Cornish pasty retailer West Cornwall Pasty Co. launched a new range of products for the festive season.

The limited edition range included a hand-made Turkey and Cranberry pasty, filled with turkey breast, potato, swede and onion, with sage stuffing and cranberries, in a creamy béchamel sauce.

The Christmas Cracker was made with a mix of turkey and ham, with cranberries and stuffing, wrapped up in a light puff pastry roll. There was also a Chocolate Pasty made with Belgian chocolate, lollipops and sticks of rock.

www.universalmeats.com

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BSA NEWS

BSA urges caution on moves to display nutrition information PLANS have been unveiled to encourage foodservice businesses, including small sandwich bars, to display nutritional information about the foods they sell at point-of-sale.

According to a consultation document published by the Food Standards Agency (FSA) in December, all catering businesses are to be encouraged to provide calorie information at ‘point of choice’ so that consumers can identify healthier choices when making purchases.

This follows trials this summer when 21 companies agreed to provide calorie ‘labelling’ in 450 outlets.

Although it is proposed that the scheme should be voluntary, the FSA appears to be committed to driving it through the industry despite evidence from their own research that in trials the information provided had little impact with consumers. To justify ignoring this, the researchers state “.. it is important to note that the scheme had only been in place for a relatively short time and people were not expecting to see CI (calorie information).”

There are, however, concerns

over how calorie information will be collated, particularly by small businesses, as well as the costs involved both in gathering the information and displaying it.

While it is generally accepted that larger foodservice businesses can relatively easily provide nutritional information, there remain some concerns over the variability of portions and recipes across outlets which can make this unreliable.

Although LACORS, the local authorities co-ordinators of regulatory services, has agreed to be tolerant about the accuracy of such information, the consultation document states clearly that “where a business has chosen to provide calorie information it is their responsibility to ensure that the declarations are not false or misleading.”

While the British Sandwich Association generally supports the provision of information for consumers, it is cautious about how this will be implemented and the costs involved, particularly for smaller businesses.

“Although the FSA says it has

8 January 2010 SANDWICH & SNACK NEWS

commissioned research to establish the availability, cost and usability of different methods of obtaining nutrition information, until we know the outcome of this it is difficult to properly assess the feasibility of this scheme,” says BSA Director Jim Winship.

“Small sandwich businesses have generally have very limited resources available to them and will struggle to take this on board without a lot of help. Even for larger businesses there are likely to be significant costs involved in implementing this scheme which may be difficult to justify in the current economic climate.”

You can have your say by downloading the consultation document on-line from www.food.gov.uk/consultations/ukwi deconsults/2009/calorielabellingcateri ngoutlet The closing date for responses is 11th March, 2010.

The British Sandwich Association will be discussing the implications of the consultation at its next Technical Group meeting on 2nd February, 2010 and would welcome comments from operators.

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Bitter row over ‘unhealthy’ vending foods ban WELSH Health Minister Edwina Hart is at the centre of an increasingly bitter row with the food and drink industry over her intransigence in banning ‘unhealthy foods’ from vending machines in Welsh hospitals at a cost to the industry of over £15 million.

When guidance was introduced over a year ago to discourage hospitals from vending so-called unhealthy foods, it was based on a nutritional profiling model developed by the Food Standards Agency for the purposes of providing guidelines to OFCOM on the advertising of food on television. Even the FSA told the Welsh Minister that it was inappropriate for the purpose.

Despite a promised review of the guidance at the end of its first year, when promises were made that the industry would be consulted, the Automatic Vending Association (AVA) says that it has still not been invited to get involved, despite repeatedly asking to meet the Minister.

Now the Minister appears to be

dodging the industry yet again by responding to a question from Assembly Member Jonathan Morgan “.. I am sure that my officials will consider the possibilities of meeting it (the AVA) to have discussions.”

The AVA, which represents the £1.65 billion vending industry in the UK and Ireland, has joined with a number of other trade associations, brand owners and food service organisations, including the British Sandwich Association, to form The Vending Choice Coalition (VCC). Chaired by the AVA, the Coalition is not only fighting the ban but also has the objective of communicating the broader role and importance of vending as a 24/7 consumer-led sales channel.

“It appears to many of us that Edwina Hart is on a personal crusade against vending and is simply not prepared to be swayed by anything,” says BSA Director Jim Winship. “In the past she has talked about consultation with industry but has managed to avoid

talking to any of the country’s leading trade bodies, despite repeated requests from the Coalition to be involved in the consultation.

“The VCC were at one point told that they would be consulted once an appropriate point in statutory process was reached. To date, the only information that has been shared with VCC representatives is a copy of a survey sent by the Welsh Department of Health to hospital food and catering suppliers.

“The guidelines also seem to completely ignore the role some vending machines play in hospitals in providing food and drinks to staff working unsociable hours when other catering facilities are not functioning.”

Based on nutritional profiling model used in the guidelines, many healthier varieties of sandwich would be banned while some with less healthy fillings would be acceptable.

The review of the guidance was due to be completed last Autumn but is currently still ongoing.

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Helpline: 0845 873 1531 www.sandwich.org.uk January 2010 9

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NELLIE NICHOLS

A Green Goddess and a panini, please It’s that time of year when a detox juice and healthy food looms large in shoppers’ minds. Where better for Nellie Nichols to visit than Crussh, the fast-expanding juice and sandwich bar

’m staring at two of the most hideously green coloured drinks I’ve ever seen and they both look like something out of The Munsters, if you remember the television series.

I always loved it, but for some reason it was considered inappropriate in my house when I was younger. No idea why, but it was probably something to do with the bolt coming out of Herman’s neck.

One juice is darker than the other and, as I deliberate as to which I’m going to make myself try first, I’m not sure if this is a plus point or not.

It’s January, it’s snowing and I’m sitting in Crussh with two of their apparent best sellers: a Green Goddess, described as the ‘Ultimate Detox’ (Organic Apple, Kiwi, Pear, Lime, Cucumber, Spinach and Celery) and a Detox Cactus (Organic Cactus, Pineapple, Lime, Banana, Pineapple Juice and Yoghurt).

Apparently, amongst other exciting promises, this is going to clean my liver; good luck to it is all I can say.

Now I’m drinking it (and I have to say it’s very delicious, despite its green glow). I’m also trying to work out the probability of some Mexican suddenly thinking ‘hmmm, cactuses must be edible’ and then taking the risk of eating one, assuming it would not only be safe and, in addition to tasting OK, also miraculously have beneficial health properties to start this craze off.

By the law of averages this can only bode well for other common spiky plants, not usually part of the culinary experience, such as perhaps Christmas trees or holly if any one wants to have a go (but on your head be it).

Over the years, fruit juices have had many guises, from the ‘must have’ starter of the 1970’s to a sludgy concentrate served with a full English. But a new era has dawned for juice as Britain’s increasing demand for high quality, natural and healthy products

I

10 January 2010 SANDWICH & SNACK NEWS

revolutionises the market. Added vitamins, minerals, and functional ingredients now promise to get rid of your hangover, flush your toxins, fight your cold, get you digesting more efficiently, improve your brain performance, your concentration and your stamina, lift depression and stop your hair falling out. Smoothies and juices, it seems, can do no wrong.

The health benefits are mirrored by impressive sales results in the ‘noughties’.

Sales of packaged crushed fruit drinks doubled year on year between 2001 and 2006 to create a UK market worth £134m.

British consumers drank a staggering 34 million litres in 2006 - up from just 6.3 million in 2001 - and if market analyst Mintel’s figures prove correct, that figure will treble to about 100 million litres by 2011.

Crussh was started in 1998; now with 24 branches, it has steadily grown, in contrast to other juice bars that have failed. Many of those failures assumed wrongly that their success could be achieved with juice as the sole product, even with our unpredictable climate.

Only at the eleventh hour, and sadly too late for many, were sandwiches and coffee thought of as a vital addition. Whilst a menu with too wide a spread across different categories is just as precarious, a one-trick pony is doomed to fail. Take soup bars that are another high risk strategy with ridiculously long odds - they have never really worked as a stand-alone product.

Crussh have consequently covered the food bases, but then perhaps added more than is necessary on top, with a menu that, in its entirety, offers a dizzy choice of breakfast porridge and yoghurt pots, hot eating ciabattas, sandwiches, wraps, salads, soups, cakes, pastries, as well as sushi and several health pots.

I was a little overwhelmed to say the least,

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NELLIE NICHOLS

and surely this has an expensive waste implication on bad weather days such as today? All this in addition to their massive core range of juices, smoothies, boosters, and hot and cold drinks.

It is, after all, a fantastically extensive portfolio to get right in the quality stakes, never mind creating the planogram from hell. In my mind there is a fine balance between offering a good choice, and keeping it interesting at the same time, as well as simple enough to manage for maximum commercial benefit.

So I’m starting at the beginning of the day with Organic Porridge and complementary toppings; it’s kind of porridgy and what I expected. There are some nice options of raisins and syrup, all very warming.

Moving swiftly on to soup, there is quite a choice here of daily changing recipes as is the norm now.

Today it’s Chilli Chicken with kidney beans and juicy bits of tomato; Indian Chicken Rajah thick with lots of rice and spices; Spinach and Lentil, and Vegetable Garden (the least exciting, which is a shame as the name sounds very promising).

I’m very intrigued to try their low fat Ciabatta-style bread they use for all their toasted sandwiches. The words ‘low fat’ and ‘style’ equate in my estimation to some removal of taste and authenticity which doesn’t bode well, and considering they have put their whole range of five on it this has to go one way or the other

for me; a triumph or a disaster.

The one thing I truly hate about toasted sandwiches, especially Paninis, is that they come out of the grill with a crust as brittle and hard as Harrogate toffee. This always results in a total dental challenge that leaves my front teeth zinging with the shock and heat of trying to crack through the coal face rock hard surface.

Now, I love nothing better than being surprised by food, and here I am totally amazed by the wafer-thin crisp shell and goose feather, pillow soft interior of this toasted bread; this is like nothing I have ever eaten before. Inside this magic bread lies ‘Skinny Free Range Ham and Edam’. Far from being greasy and oily like the majority of toasted ham and cheese marriages, this is wholesome, satisfying, tasty and delicious.

Moving on to sandwiches, I want to say their Tuna and Cucumber is delicious because it’s very hard, I think, to get this one wrong, but here is an example of mixing flavours in a jumble of awfulness that is far too complex.

Tabasco, lemon juice, capers, salt, pepper, tomato puree, and onion, all fighting in the ring together and not enough of them down and out for the count. The Simply Caesar Wrap, however, is lovely and I’d happily eat it again another day, especially as the wrap is one of the most interesting I’ve come across in a long while, with little shards of nuts and seeds, rather than the ubiquitous black pepper.

There is a fascinating range of ‘Health Pots’ that run from Vine Tomato, Mint and Edamame Beans, then Beetroot, Chickpea and Coriander, as well as Butterbean, Cherry Tomato and Parsley through to Puy Lentil, and Goats Cheese and Sweet Potato - all smaller eats, but a good option to go with a soup, instead of a sandwich if you are in that mood.

Last is a Crayfish, Mint and Buckwheat Noodle Salad. The presentation of this is stunning: bean sprouts, a lime wedge, chunks of cucumber. The box is then generously filled with a big heap of crayfish and the fresh mint shows great thought and attention to detail.

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NELLIE NICHOLS

A very delicious Yuzu dressing makes it close to unthinkably good.

Am I surprised by some of this? Of course I am. There are parts of this brand I love: the detailed easy to use nutritional information on the website; the chiselled look they give their cucumber that is so beautifully Asian, yet less practical than machine cutting; their use of fresh mint; their Yuzu dressing; their nothing short of miraculous Ciabatta bread.

Then there are the things that annoy me intensely: their appalling paper carrier bags that aren’t big enough to lay a salad flat so the wet stuff leaks out and the bag breaks very irritatingly on the platform of High Street Kensington tube station; the very cheesy product names I wish companies wouldn’t keep doing, because they think they are amusing and clever when they are far from it. Then there’s the fact that they claim to be preservative and additive free wherever possible, yet sell a chocolate cake full of nasties and e numbers and even go as far as listing them all on the website.

Surely this doesn’t make a jot of sense, especially as this terrible cake sits in the range alongside a ‘clean dec’ organic one.

Why both? And whilst on the subject of naturalness, I’ve never believed that gums and thickeners, used to make low fat mayo a clone of the real thing, are particularly natural.

I would cull their lower sellers in many areas of their range: the endless cakes, bars, muffins and pastries and snacks simply can’t all be front runners in a less indulgent healthled brand.

But when all is said and done, I think Crussh is here to expand on many a high street in this new decade, despite what remains of our recession. And do I like it?

Yes, you know, I think I do.

“

Nellie Nichols is a food consultant and is contactable on W: www.nellienichols.com E: nellie@nellienichols.com The above is based on her independent views

I am totally amazed by the wafer-thin crisp shell and goose feather, pillow soft interior of this toasted bread; this is like nothing I have ever eaten before

” 12 January 2010 SANDWICH & SNACK NEWS

Nellie Nichols

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INDEPENDENT AND PROUD OF IT

Scrumptious Truly

Cinderford sandwich bar Truly Scrumptious, in the heart of the Forest of Dean, has been a remarkably successful venture for Jackie Bradley. Simon Ambrose braved the snow and paid a call

O

ver the years, with the same resolute spirit of the Canadian Mounties, we have never failed to reach our intended sandwich bar for the sake of a profile in the magazine, travelling the length and breadth of the country, not matter what.

That was … until now. I had arranged to meet Jackie Bradley, owner of the Truly Scrumptious sandwich bar in the small town of Cinderford, in the heart of the Forest of Dean, Gloucestershire, on the glowing recommendation of a colleague. On the way up from the magazine’s HQ in Chepstow it started to snow and by the time I reached the town it was a complete white-out.

14 January 2010 SANDWICH & SNACK NEWS

Faced with a steep hill from the car park, I was forced to descend on a hand over hand basis via the railings by the side of the road, and gingerly reached the historic monument in the centre of the town to the now defunct local coal mining industry.

It proved impossible to see the sandwich bar in the blizzard and it was only with Jackie’s help on the mobile and considerable arm waving, that I eventually found my way into the shop and a warming cup of coffee.

While she was firing up the automatic coffee machine, I registered that this was an extremely well-kept sandwich bar. In fact, she told me later that it has just won a five-star rating from the local environmental health department to big celebrations all around. From the menu it was obvious that this was a well thought out food offer, tailored precisely for the area, with nothing pretentious or over-sophisticated, but surprisingly wide-ranging.

In the time it took to have a quick look round this really well set out sandwich bar, I learned two crucial things from Jackie: firstly, and somewhat bizarrely, that she had an emergency with one of her pigs at home, where she has a small-holding, and needed to get away quickly. Secondly, that the last time it snowed like this the town was grid-locked in half an hour and cars stuck for two days. We decided to call it a day.

Back on the ‘phone after Christmas, Jackie filled me in on the background to her sandwich bar business. She had originally studied cake decorating and bakery and set up a catering company with her sister called Two Sisters, after initially selling TV advertising space and losing her job when she became pregnant.

When her sister left she decided to go it alone.

She eventually also launched another catering

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INDEPENDENT AND PROUD OF IT company called JP Snacks, supplying factory canteens, building up a successful business, with a total of 17 staff.

In the meantime a friend of hers had started a sandwich bar called Tuckers in Lydney, Gloucestershire and asked her to go into partnership in 1998. When she decided to move on, Jackie bought her out. At a time when there wasn’t a huge amount of competition, the baguette-based business flourished, based on a straightforward range of 25 fillings.

Encouraged by its success she opened the second unit in Cinderford, an area where unemployment has traditionally been high with the accompanying social problems that go with it. A baguette-based business again, she remembers standing on the pavement outside on the first day of opening and saying to herself: “What have I done?” But in fact, she needn’t have worried. Within months she was getting queues outside the shop and 250 customers a day.

One big factor in her favour is the position: it’s smack in the middle of the town, with a large catchment area and no other sandwich and baguette take-aways, although there are a number of other cafés. The site’s position also means that she can have tables and chairs out in the front when the weather is fine.

She’s also helped by having a huge shop front window – it’s a former tourist information centre. Most of the trade is repeat business, but the high visibility helps to pull in the visitor and tourist trade in the summer. The disadvantage is that it means fans have to be used for cooling during the summer, although that seems a long way off at the moment, as we speak.

The food, of course, is what it’s all about and keeps customers coming back. The fillings include all the core offerings, but there are also lines such as coronation chicken and cheese & spring onion or Chinese chicken, all made inhouse, which go down well too. There are home made cheese and onion pies and a range of cakes, made at home to attract customers. “We take the view that we only sell what we would want to eat ourselves, and customers really appreciate that.”

She does a roaring trade in hot food – not cooked on the premises because of planning restrictions – but also made at home and microwaved, including lasagne, jacket potatoes, curries and bread pudding. Roast meat sandwiches on offer in the winter are always a big seller. And for the more healthy minded there are salad box offerings, which sell really well.

The range has been shaped over the years on the basis of what works with the customer and what doesn’t. New-fangled items such as panini have been offered in the past but haven’t made the cut because they haven’t sold.

Apart from the food, another major advantage in her favour is the fact that staff churn, such a problem for the majority of sandwich bars, is virtually non-existent.

All her staff, bar one, have been with her since she opened nine years ago, and she left because she needed to work more hours than she could offer at the time.

Bosses are constantly warned about getting too close to staff but the rule book seems to have gone out of the window here with no illeffect. They frequently socialise, even going on weekend trips to places like Centre Parks.

The warm atmosphere, of course, pays dividends with customers and the chat and banter become part of the customers’ daily routine.

Having staff you can trust and rely on is vital to any business, particularly if you have to be away for any reason, and she’s had cause to be grateful for that recently when she had to take three months off work following a major operation. The business ran like clockwork.

She now just has the one sandwich bar.

Faced with the growing success of her other businesses and the Cinderford sandwich bar, she decided to sell the Lydney shop a few years back. “I was having to help out when staff were off sick with my catering business and it was all getting a bit too much.”

Business is still good but the recession has taken its toll. Like most sandwich bars currently, takings are around a third down and staff have had their hours cut.

It’s going to take time to get that business back, she says, philosophically. The good news is that Cinderford is an up and coming town, with more prosperous times ahead, so it’s probably a win win situation all round eventually.

“

We take the view that we only sell what we would want to eat ourselves, and customers really appreciate that.

”

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SANDWICH SHOP DESIGN

The Ten

Commandments of Sandwich Shop Design

Former Pret A Manger shop designer Adrian Kilby offers his final top tips in the concluding part of this sandwich bar design feature

I

n the last issue we looked at the first six of my ten commandments for a top sandwich bar design. You may recall that they were: make your philosophy easy to relate to; make your brand easy to remember; make your store easy to find; make your offer easy to understand; make your store easy to enter; make your environment easy to experience.

These are my remaining tips.

7. MAKE YOUR PRODUCT EASY TO CHOOSE. If you want your customers to regularly buy your product and encourage them to buy more, then make the process as easy and seductive as possible. · Product range - keep the range limited and manageable. Too much choice is off putting - it requires too much effort and slows down sales.

Remember: chicken, egg mayonaise, tuna and the BLT are still the biggest sellers by a significant margin.

Have your key best sellers and supplement these with a manageable selection of others to add variety and the ‘reassurance’ of choice. · Product presentation - keep all chiller cabinets well stocked.

Regularly police the display to ensure there is uniformity in the presentation. Keep regular products in regular positions. Remember this is high turnover product with a high percentage of regular customers.

By all means introduce new /improved products by best sellers etc..

7

Picture numbers in this feature refer to their respective Commandments

but don’t confuse. · Point of Sale - keep the product information and pricing simple and easy to understand. Keep it relevant, entertaining to read and strategically positioned.

For example, engage and explain to the customer if a regular product is not there or has run out. If done with wit and honesty it not only appeases the customer who will then be happy to select an alternative, but it subtly reminds them of the quality and popularity of their regular favourite. · Impulse puchasing - appropriate, related impulse purchases, postioned at or just before till

16 January 2010 SANDWICH & SNACK NEWS

points that are well signposted and accessible, can be massively effective, such as crisps, fruit, brownies and snack products. Have the display units purpose-made to maximise space, keep the displays well stocked and have regular positions for standard and new/improved products.

8. MAKE YOUR PRODUCT EASY TO BUY. A good fast food retailer employs the maximum 90 sec rule: 30 secs to enter and select, 30 secs to queue and 30 secs to buy and leave. To achieve this you need accessible display, effective

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SANDWICH SHOP DESIGN queue management and an effecient till operation.

We have spoken about the display.

Regarding queuing and tills - the two are interlinked. Firstly, make sure you allow for more tills than you think you will require. Spare tills can be opened at peak times or brought permanently online if volume dictates. Remember- it is far cheaper to provide the cableing ready to accept a till at a later date than to install a whole new till unit and its associated electrics once the unitry is built and the floors resurfaced.

The more tills you have operating the shorter each queue will need to be.

Good, vocal and confident staff can welcome and direct customers who will be all to happy to be marshalled if it means they are served more efficiently and cheerfully.

Finally make sure that you reduce any hurdles for payment. Ensure you have credit/debit card machines at every cash till.

The result is that from the potential customer’s view from the outside the store looks popular because there are queues, yet reassuring because the queues are constantly moving and reducing - so they will enter.

9. MAKE YOUR PRODUCT EASY TO ENJOY If you want your customers to buy your product again and again then it must firstly have: 1. Great Taste - good quality ingredients and generous fillings.

Whether it’s organic, hand-reared or home baked - the most important criteria are that it looks wonderful and tastes delicious.

2. Great Packaging - simple, easy to open and use, sustainable and informative. With the packaging you have a unique opportunity to engage your customers. Inform them, make them laugh - and preferably, do both!

10. MAKE YOUR STAFF EASY TO DEAL WITH. Staff are arguably the most important element in the entire retail mix. They can make the difference between reasonable sales and outstanding sales.

They can inspire loyalty and work wonders for a brand’s profile.

Surprisingly, a huge number of retailers still fail to realise this and continue to undervalue one of their

8

most precious assets.

Pret still regularly outsells its closest rivals by 25%. Go into any Pret and you will see what great staff training and excellent customer service is all about. This has not come about by accident. Julian and Sinclair realised the importance of their employees from store one and invested a significant amount of time and effort in rewriting the rule book on staff training. The result has been that all Pret staff are now carefully selected, are nurtured at a purpose built academy and are part of a progressive training and incentive programme that I still regard as second to none in its sector.

However, even for the smallest operator, the basic principles can still apply: 1. Select intellegent, motivated people.

2. If they are foreign ensure they have a clear grasp of English. There is

nothing more seductive than an gorgeous young staff member with a wonderful accent that you can understand... and nothing more irritating than one whom you can’t!

3. Create a progressive training programme with real tangible goals and imaginative, relevant incentives.

4. Understand your prospective employee’s short and long term goals. Some might be foreign travel students who are looking for a finite period to work, others may be looking for a long term career. With the right structure both of these types can be accommodated and when trained appropriately can add huge value to the business.

5. Empower your staff. Give them the confidence to make decisions encourage them to take ownership of a situation - good or bad. For example, a coffee order is taken incorrectly. Does the staff member

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SANDWICH SHOP DESIGN 9

10

ADRIAN’S TOP TEN COMMANDMENTS OF SANDWICH SHOP DESIGN 1.

MAKE YOUR PHILOSOPHY EASY TO RELATE TO. 2. MAKE YOUR BRAND EASY TO REMEMBER. 3. MAKE YOUR STORE EASY TO FIND. 4. MAKE YOUR OFFER EASY TO UNDERSTAND. 5. MAKE YOUR STORE EASY TO ENTER. 6. MAKE YOUR ENVIRONMENT EASY TO EXPERIENCE. 7. MAKE YOUR PRODUCT EASY TO CHOOSE. 8. MAKE YOUR PRODUCT EASY TO BUY. 9. MAKE YOUR PRODUCT EASY TO ENJOY 10. MAKE YOUR STAFF EASY TO DEAL WITH.

confront the customer, throw the coffee away and then begrudgingly make another - or happily accept it as their mistake, give the coffee away to another customer and make the original customer another drink at no charge?

6. Train them to look a customer in

the eye and SMILE! So, to summarise: attracting your customers, encouraging them to spend their money with you and inspiring them to return to spend more is not, as they say, rocket science. It is simply a matter of putting yourself in their shoes - and making things easy.

18 January 2010 SANDWICH & SNACK NEWS

Adrian Kilby is the founder and creative director of The Formation Creative Consultants Europe Ltd. His company specialises in total brand building from identity through to interiors, packaging and marketing.

The multi award-winning agency has an international portfolio that includes two official Millenium brands.

Studio: 01825 765172 Mobile: 07887 752 684 email: adrian.kilby@btinternet.com web: www.theformation-cc.co.uk

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that something extra As a British Sandwich Association member you can benefit from preferential rates on Barclaycard payment terminals – including contactless technology – and save £150 on the joining fee.

Whether you choose our award-winning contactless technology or one of our other payment terminals, the whole range is designed to: •Speed up transactions •Generate extra income for your business •Make life easier for you.

And as a British Sandwich Association member you can also take advantage of: •Waived joining fees •Discounts on minimum billing and terminal rental •Reduced merchant service charges on card transactions.

To take advantage of this deal simply call 0800 046 6808. payment acceptance Barclaycard is a trading name of Barclays Bank PLC. Barclays Bank PLC is authorised and regulated by the Financial Services Authority. Registered in England. Registered No. 1026167.

Registered Office: 1 Churchill Place, London E14 5HP.

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All Sandwich sealing machines can be equipped with adjustable tooling for various pack sizes.

The MPE range is designed to meet all production requirements from 8 to 80 packs per min.

Also launched recently is the manual TT300 available for use with or without film to seal card or trays with the smaller volume producers in mind.

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t a s u n i jo AWARDS 2010

This year’s British Sandwich Industry Awards will be presented at a gala dinner at The Grange St Paul’s Hotel, London on Thursday 13th May, 2010.

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BOOKING FORM FOR SAMMIES 2010

Contact Name:.................................................................................................

Card type: (e.g. Visa).......................................................................................

Business Name: ..............................................................................................

Card number:...................................................................................................

Address: .........................................................................................................

3 digit security code:.......................................Exp. Date:................................

.........................................................................................................................

Name on card: .................................................................................................

........................................................................Post Code................................

Signed..............................................................................................................

Tel. No ..............................................Fax No..................................................

Date .................................................................................................................

I would like to book: .............................. table(s) at the Sammies 2010 at a cost of £1695 + VAT

Tables will be allocated on a strict first-come basis from the front of the room to the back.

................................... places at the Sammies 2010 at a cost of £180 + VAT per person

Do you or your guests have any special dietary requirements?

All bookings must be accompanied by the appropriate remittance. Cheques can be made out to either The British Sandwich Association or BSA. No refunds can be made if cancellations are made within 30 days of the event and any cancellations before this time will be subject to a 25% cancellation charge.

Please send to: BSA, Association House, 18c Moor Street, Chepstow NP16 5DB. Email: pam@jandmgroup.co.uk Fax: 01291 630 402

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AWARDS 2010

Could you be a winner?

Entries are now being invited for the 2010 Sammies.

If you think you or your business – or one that you know of – should be considered for an award, now is the time to tell us about it. To enter, all you have to do is send us the appropriate information by email or by completing and submitting the entry form in this magazine before the closing date.

Closing date for entries is Monday 1st March, 2010

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AWARDS 2010

T

he Sammies 2010 – The British Sandwich Industry Awards – are open to everyone involved in the sandwich industry.

To enter, all you have to do is complete the entry form in this magazine and send it back to us with the appropriate submissions before the closing date. This can either be by post or by email to ‘pam@jandmgroup.co.uk’. All entries will be considered, provided that they reach our offices by 5.00pm on Monday 1st March, 2010.

The ‘Award Qualifying Period’ is 1st March 2009 to 28th February 2010.

Indicators of success and achievement will be considered by the judges only if they have taken place during this 12-month period. With new products or campaigns, it is unlikely sufficient evidence of success will be available unless they were launched before the end of 2009.

With the exception of the New Sandwich of the Year Award, all award entries must include a summary in writing on a single sheet of A4 paper stating why the entry merits being considered for an award. Additional supporting evidence can be submitted as appropriate. This might include packaging, point of sale, photographs, market research data, sales

THE JUDGING OF AWARDS To ensure fairness in all aspects of judging, the Association’s Management Committee will nominate a panel of five judges, all of whom have good knowledge of the industry, but have no award entries or direct interest in any of them. The panel will include both the BSA Director and at least one of the judges will be from outside the Committee.

The judges will be responsible for working with the Secretariat to shortlist award entries. All shortlisted entries will then be discussed briefly with the full Management Committee (excluding any members with entries) in order to gain maximum industry input. However the Panel will make final decisions on the awards on its own and in private.

Those short-listed for awards will be notified in April, but the results will not be announced to anyone until the Awards Dinner on 13th May 2010.

statistics, accreditation certificates and various kinds of other material. The inclusion of convincing evidence will make a big difference to an entry’s chance of success.

In some categories accreditation by the British Sandwich Association, or an equivalent independent body acceptable to the Association, is a requirement of entry.

4.

Sandwich Retail Multiple of the Year Award is presented to the retail multiple considered to have done the most to develop its sandwich business, taking into account marketing, innovation, packaging, product quality, sales growth and market share. This award is open to multiple retailers where sandwiches are one of many different food categories on sale.

5.

Sandwich Convenience Retailer of the Year Award is presented to a convenience retailer considered to have done the most to develop its sandwich business, taking into account marketing, innovation, packaging, product quality, sales growth and market share. This award is open to convenience retailers where sandwiches are one of many different food categories on sale.

6.

Workplace Sandwich Provider of the Year Award seeks to identify excellence and progress amongst those providing sandwiches in a workplace environment, whether through contract catering, on-site retailing or delivery. The judges will take account of the general approach, range, presentation, innovation, sales growth etc.

7.

Specialist Sandwich Bar Chain of the Year Award is designed to recognise those in this sector who are driving the business forward and achieving the most impressive development. Specialist sandwich bar chains are defined as retailers with six or more outlets, whose core business is the sale of sandwiches, whether made-to-order, pre-packed

THE AWARDS

1.

2.

3.

JOIN US FOR THE SAMMIES DINNER (13th May 2010)

22 January 2010 SANDWICH & SNACK NEWS

The British Sandwich Industry Award is presented to a sandwich business or individual who has made a major contribution to the development, growth and prosperity of the industry. This is a lifetime award. No entries are necessary in this category, as the award is made by the BSA Management Committee.

However, anyone can put forward suggestions for consideration.

The BSA Sandwich Manufacturer of the Year Award is presented to the BSA-accredited manufacturing site which the judges consider has introduced the most impressive and effective initiatives to improve the quality and food safety of sandwich manufacturing during the qualifying period. Factors taken into account will include investment in people and facilities and improvements in technical standards and product quality. Those wishing to be considered for this award should submit a short written brief setting why they think they should be shortlisted.

En-route Sandwich Retailer of the Year Award is open to all retailers and caterers providing sandwiches in an en-route environment (e.g forecourts, stations, trains, ferries, airports, airlines, roadside etc). It will be judged on the basis of who is believed to have achieved the most in successfully developing their business. The judges will consider factors such as marketing, product development, innovation, quality, sales growth etc.

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AWARDS 2010 on site or bought-in pre-packed.

Bakery shops which are largely devoted to sandwich sales can be included in this category. The judging of this award will cover factors such as the standard of facilities, the shopping experience, customer care, presentation, product quality, sales success, innovation, marketing etc. Part of the supporting evidence for the entry should include photographs of a typical shop frontage, plus the customer area, the sandwich and / or ingredient display and the food preparation area, where applicable.

Submissions from non BSAaccredited sandwich businesses should also be accompanied by evidence of food safety standards in the form of a certificate from an independent source confirming the business operates to a safe standard.

All those short-listed in this category will be visited by an independent judge.

8.

Independent Sandwich Bar of the year Award is designed to recognise progress and excellence in the nonchain sector of the Sandwich Bar market and applies only to individual operators whose core business is the sale of sandwiches and who have no more than 5 outlets. Each short-listed shop will be visited by at least one judge, who will evaluate factors such as presentation, atmosphere, facilities, cleanliness and product range as well as innovation and customer service. Entrants should submit a menu plus photographs showing the frontage of the shop, the customer area, the sandwich and/or ingredient display and the food preparation area during sandwich assembly.

There should also be a written summary explanation of why they think they should win the award.

Submission from non BSAaccredited sandwich businesses should be accompanied by evidence of food safety standards in the form of a certificate from an independent source, such as an EHO, confirming the business operates to a safe standard.

9.

Coffee Bar Sandwich Retailer of the Year Award is an award designed to recognise the growing importance of sandwich sales in the coffee bar environment. Entries will be judged on the levels of innovation, quality and sales success achieved on sandwiches, together with product range, presentation and emphasis on the category. For the purpose of this award, a coffee bar sandwich retailer is defined as a single site or group of retail outlets, where the primary activity is selling coffee, but the sale of sandwiches is an important secondary objective.

10. Bakery Sandwich Shop of the Year Award seeks to recognise those bakery shops, which are leading the way in retailing sandwiches alongside their bakery goods. This award is specifically for bakery shops where bread and morning goods are sold alongside sandwiches. In recognition of the fact that some baker’s shops only focus on sandwiches in certain sites, this award is given to a specific nominated bakery shop rather than to the overall business. Chain entrants are encouraged to run their own internal competitions to determine the best shop to enter.

Shops will be judged on factors such as presentation, atmosphere, facilities, cleanliness and product range, as well as customer service and initiatives taken to develop the business within the operation during the award qualifying period. Entrants should submit photographs showing the frontage of the shop, the customer and the food preparation areas during operating hours.

Submissions from non BSAaccredited sandwich businesses should be accompanied by evidence of food safety standards in the form of a certificate from an independent source. All those short-listed will be visited by an independent judge.

11. The Sandwich Marketing Award is presented to the retailer, manufacturer, supplier or other sandwich business, which is considered by the judges to have implemented the most successful and innovative marketing initiative or campaign, designed primarily to promote the sale of their sandwiches.

12. New Sandwich Product of the Year Award is intended to encourage the development of new products for the sandwich market, including ingredients, equipment and associated products. This award may be subdivided into categories at the discretion of the judges.

13. New Sandwich of the Year Award is for a new pre-packed sandwich (not a range), which has been successfully launched in a retail or catering environment within the award qualifying period and has been on sale for at least two months prior to the end of that period. Entries will be judged on the basis of innovation, presentation, eating quality and appeal and commercial viability.

Entries should be supported with recipe details and photographs, together with details of the market and/or consumer the product is aimed at, the selling price and evidence of its success. Those shortlisted in this category will be invited to submit product for sampling in April 2010, when the final judging panel will select the winner.

This year’s British Sandwich Industry Awards will be presented at a gala dinner at The Grange St Paul’s Hotel, London On Thursday, 13th May, 2010 www.sandwich.org.uk January 2010 23

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AWARDS 2010

ENTRY FORM To enter the Sammies 2010 simply complete this form and send it with the material requested to BSA Awards, Association House, 18c Moor Street, Chepstow NP16 5DB to arrive by no later than Monday 1st March, 2010.

Contact name:..................................................................

Business name: ................................................................

If you are entering a catering or retail award category, please state how many units you operate under this brand name? _________ units

Address: .......................................................................... .......................................................................................... ..................................................Post Code:.....................

If you would like to book places at the Sammies Dinner on 13th May, 2010 please complete the following:

Tel No ........................................Fax No. ..........................

I would like to book:

Email:................................................................................

________ table(s) of 10 places at the 2010 Sammies at a

Details of person or business nominated, if different from above: Contact name:..................................................................

cost of ÂŁ1,695 + VAT ________ place(s) at the 2010 Sammies at a cost of ÂŁ180 + VAT each

Business name: ................................................................

Address: ........................................................................... .......................................................................................... ..................................................Post Code:.....................

Tel No ........................................Fax No ...........................

Email:................................................................................

Please tick the award categories you wish your entry to be considered for: The British Sandwich Industry Award The BSA Sandwich Manufacturer of the Year Award En-route Sandwich Retailer of the Year Award Workplace Sandwich Supplier of the Year Award Independent Sandwich Bar of the Year Award Sandwich Bar Chain of the Year Award Coffee Bar Sandwich Retailer of the Year Award Bakery Sandwich Shop of the Year Award The Sandwich Marketing Award New Sandwich of the Year Award New Sandwich Product of the Year Award Sandwich Retail Multiple of the Year Award Convenience Store Sandwich Retailer of the Year Award

Please note that all bookings must be accompanied by the appropriate remittance. Cheques can be made out to either The British Sandwich Association or BSA. Alternatively payment can be made by credit card by completing the section below. No refunds can be made if cancellations are made within 20 days of the event and any cancellations before this time will be subject to a 25% cancellation charge.

Credit Card Payment Card No: ________ ________ ________ ________ Valid From ____ /____Expiry date: ____ /____ Last 3 digits of Security No. on Reverse ________ Name on Card:_____________________________ Post Code_____________ House No. ________ (for security purposes only) Please return this form, with the appropriate remittance, to: The British Sandwich Association, Association House, 18c Moor Street, Chepstow NP16 5DB

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ADVICE

‘Healthy’

?

Healthy Sandwich

sandwiches under scrutiny Unwary sandwich manufacturers making unsubstantiated health and nutrition claims could fall foul of new EU legislation, warns Campden BRI’s John Hammond s increasing numbers of consumers strive for a healthier lifestyle, there is a growing trend for sandwich and snack packaging to carry health and nutrition claims.

Manufacturers and retailers need to be wary about making unsubstantiated claims, however. A range of legislation has been introduced by the European Union with the aim of protecting shoppers and enhancing their choice through safe and truthful product assertions.

As a result, the still developing health and nutrition legislation can be a minefield for unwary sandwich and snack producers looking to capitalize on the trend.

The latest regulation to affect the industry, which came into force in July 2007 and continues to be rolled out, relates to the labelling, presentation and advertising of foods ready for consumers or caterers and establishes general principles for health and nutrition claims.

It contains a positive list of permitted nutrition claims, allows for prior approval and authorisation for health claims and lists restrictions on claims based on the overall nutrient profile of the product.

The move came about as officials recognised a need for harmonisation of the rules within the European Union, reasoning that the differences between the national provisions relating to nutritional and health claims could impede the free movement of foods and therefore create unequal conditions of competition.

John Hammond, head of information and legislation at Campden BRI, believes the new

A

26 January 2010 SANDWICH & SNACK NEWS

rules will ultimately simplify legal matters for food producers. “The benefit of the new regulatory regime is that for the first time manufacturers will be able to make health claims throughout the whole of the EU without worrying about the different legislative rules of each country.

“There’s no doubt that ensuring each product complies with the changes will initially be quite a challenge, but that is something that we at Campden BRI can help with, as both members and non-members alike can take advantage of our knowledge of the subject. Ultimately, the new legislation will make life easier.

“The first thing manufacturers need to ascertain is what kind of claim they are actually making and whether it is one about the nutritional or health benefits of their product, or indeed a more general claim. In relation to the legislation, there is an important difference in that each falls under a different category with a different set of rules.”

The legislation states that

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h

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ADVICE nutrition and health claims shall be based on and substantiated by generally accepted scientific evidence, and that food business operators may be required to justify the use of the claims they are making.

Both nutrition and health claims trigger the requirement for nutrition labelling, thus ensuring that every statement is substantiated.

One of the major issues the advisors at Campden BRI can help with is the distinction between a nutrition claim and a health claim and how to navigate the fine line that sometimes exists between them.

In this instance, a nutrition claim relates to what a product

does or doesn’t contain, for example whether it is high fibre, low fat or reduced sugar, while a health claim relates to the effect a food or a constituent within has on the human body.

An example of this would be a claim that a cheese sandwich being high in calcium, can help to maintain healthy bones.

A list of tested and accepted nutrition claims has already been drawn up as an annex to the regulation, and only those claims will be allowed – provided they satisfy the specific conditions attached to their one.

John said: “This legislation needs to be considered by producers if, for example, they want to talk about a product as a “superfood”. That would be deemed to be an implied health claim, so it must be backed up by a more specific claim from the list of accepted statements.”

At present, there are more than 24 nutrition claims allowed, though the legislation allows for the list to be amended or updated where necessary.

Provision for the addition of health claims to the regulation has also been made, and the authorisation process for such claims established.

For a health claim to be added, the European Food Safety Authority must first evaluate the scientific and technical evidence to substantiate the claim and comment on its proposed wording. A list of all the claims which have previously been rejected by the EFSA, and are therefore not allowed under the regulation, is also published to assist food producers.

The Commission is obliged to publish its full list of permitted ‘well-established’ health claims by January 31 2010, but now looks unlikely to meet this deadline. The new rules also control health claims relating to a product reducing the risk of disease or being beneficial to children’s development. Though such claims are allowed if supported by scientific evidence, they may only be made if they are authorised under the regulation and comply with the relevant conditions.

John Hammond explains: “While EU officials are still of the opinion that such claims fall into the category of medicinal and would therefore need to be treated as a medicinal product rather than a food, this legislation over-rides a long-standing provision in the Labelling Directive preventing claims concerning disease prevention, treatment or cure. “Essentially, this means that, providing the claim is on the accepted list contained

www.sandwich.org.uk January 2010 27

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ADVICE within the regulation and meets the associated conditions of use, it will be allowed.”

But in order to comply, labels must also bear statements indicating that diseases have multiple risk factors and altering one may or may not have a beneficial effect.

Even general claims, for example a ‘healthy eating’ tag, are not exempt from the new rules. Under the legislation, such claims can only be made if accompanied by a specific health claim taken from the authorised list.

As well as ensuring their products comply with the specific rules regarding nutrition and health claims, manufacturers also need to ensure compliance with the legislation’s general principles for any claim they make.

These general principles state that claims should not be false or ambiguous, encourage or condone the excess consumption of a food, or refer to changes in bodily functions which could give rise to, or exploit, fear in the consumer. They should also refrain from raising doubts about the safety and/or nutritional adequacy of other foods.

Most importantly, manufacturers must be able to substantiate any claims they make with scientific evidence – something that researchers at Campden BRI can also provide.

The European Commission has also established a range of specific nutrient profiles, including the exemptions from it, for certain categories of food and the conditions which must be complied with in order for a product to bear nutrition and health claims.

For example, a food which is high in salt and fat may not be able to claim that it has “no added sugar” as this could be deemed to be misleading to the consumer who may assume it is a healthy product.

Within the legislation, some areas have already caused particular concern to Campden BRI members and have prompted enquiries from across the industry.

John explains: “The transitional provisions outlined in the regulation which allow for products to remain on sale while the legislation is rolled out are an especially complex area that many of our clients – both members and non-members - have needed help navigating.

“So too are the nutrient profiles developed for the purposes of the legislation which will restrict claims that a food is in some way beneficial to health when its overall nutritional content is deemed to be poor.”

To minimize disruption to the industry, in many cases the regulation allows for products which don’t comply to the new rules to remain to be sold while the manufacturer plans and either makes adjustments to the item or repositions it in the market.

These transitional periods also allow for forward planning by businesses to ensure

28 January 2010 SANDWICH & SNACK NEWS

John Hammond

current and developing products can be marketed long term. Left to make sense of the legislation alone, food producers can often find themselves at best confused and, at worst, on the wrong side of the law.

John added: “While there’s no doubt that once finalised nutrient profiles will restrict the use of health and nutrition claims, but they may not be as limiting as manufacturers might first fear. We can help people understand the impact they will have with the consultancy service we offer.

“Nevertheless, when it comes to product planning or reformulation, it makes sense to understand not only the legislation as it stands now but also what is on the horizon.

“With this in mind we publish a regular Food Law Alert which allows subscribers to keep abreast of everything which could potentially affect them. This forward-thinking can avoid going down a costly product development blind alley.

“Any new piece of legislation can be a cause for concern for food producers, but it is our role here at Campden BRI to help people interpret the rules and run their business accordingly.”

Campden BRI’s Information and Legislation department advises on all aspects of the law as it affects the makers and retailers of sandwiches and snacks.

For more information on the services offered by Campden BRI’s Information and Legislation department, contact John Hammond on +44 (0) 1386 842 000, email legislation@campden.co.uk or listen to his podcast on nutrition and health claims at www.campden.co.uk.

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EW N

Smithfield Works Old Lane Halfway Sheffield South Yorkshire S20 3GZ

Samuel Staniforth Ltd have been making knives in Sheffield since 1864, we produce knives in the finest 420 stainless steel which are ideal for the food and sandwich industry.

Are you profiting from the growing trend in

sub-style sandwiches?

The product is supplied fully baked and frozen. Simply thaw and serve.

Choose from foot long or 8-inch in the following varieties: • White • Semolina topped • Half and half • Honey oat half and half • Cheese and herb Hungry for more?

Call us on 0115 985 0009 or email: simon@buttfoods.co.uk

For great recipe ideas visit us at: www.buttfoods.co.uk

also represents excellent value.

Knife blades can also be sequentially numbered, with a permanent etch mark for trace ability purposes.

At our disposal, serrated knives can be re-serrated, giving an extended life to the blades, but not compromising on quality.

Non serrated knives can also be re-sharpened, giving a major saving on replacing for new.

The purchase price for our normal stock of hand made knives

Andrew Klymczuk (Sales Manager) TEL 0114 2488250 MOB 0791 2466821 E-MAIL andrew.klymczuk@s-staniforth.co.uk

Looking for Quality and Innovation?

PUREDRIVE & TASTE ORIGINAL are able to offer a range of quality cooked meat products including sausage, satay, whole muscle chicken kebabs and formed meat products. These are available in a variety of formats, sizes and flavoured recipes – designed to meet specific requirements.“For catering foodservice and ingredient operators, our products enable ease of preparation, consistent quality, effective portion control and good yield management. Whether you require a product for sandwiches, pizzas, snacking or ready meals, we can develop a solution for you,” says the company.

Puredrive & Taste Original are BRC accredited manufacturers serving food ingredients, catering foodservice operators and supermarkets and a specialist in delivering full brand integrity and policy compliance.

Tel: 01536 463000.

For sales and development enquiries please contact Martin Burdekin & Jonathan Ashmore on 01536 463000, Email MartinB@puredrive.co.uk or JonathanA@tasteoriginal.co.uk To advertise call Paul Steer on 01291 636333 or Andrew Emery on 01291 636334 January 2010 29

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EXHIBITIONS

European Sandwich & Snack Show The rapidly-expanding European Sandwich & Snack Show, held in Paris on February 10 and 11, reflects the growing importance of the industry to mainland Europe. UK packaging company Colpac has exhibited at most of the eleven shows so far. Here managing director Neil Goldman explains why it has become a ‘must’ event The European Sandwich & Snack Show in Paris has traditionally been an unassuming venue for such an important and specialised exhibition.

On a barely accessible corner of Place Maillot, the expectant visitor has to negotiate a variety of entrances, escalators, and floors, finally to find his or her way to an inauspicious entrance.

Once inside, the visitor is greeted by a bustling trading area with small alleyways and irregular stand lay-outs, leading into an elliptically shaped thoroughfare that links the two main halls.

It is clearly an exhibition that attracts a wide variety of food and drink professionals on the prowl for something new. But why here? Why Paris? Why not Amsterdam, or Cologne, or even London?

Geography is the only possible answer. Indeed, in the fast moving sector of food service, it’s almost as if the industry is making an ironic two-fingered gesture at the traditional home of ‘haute cuisine’, before retreating to its

obscure, avant-garde ‘food product ideas’ lair several storeys above the madding crowd, and waiting for the response.

The response is not long in coming. And when it comes, it is gushing: the show is extremely well attended. And British companies can do well here. If you have the product, few exhibitions can better this venue for concentrated exposure and rapid potential entry into European markets.

And even in these recessionary times, now is not a bad time to push those products.

The normally Gallic shrug of the shoulders has become a positively fervent embrace of British foods. From baked beans to Marmite and mince pies, the French in particular have taken to what is perhaps seen as the quirkiness and individuality of British products.

Even packaging manufacturers can do well here. Colpac certainly has.

Followers of quirky and original food products need only expand their imaginative horizons and create the new packaging products that the

CAP Diana at the European Sandwich Show CAP Diana is also exhibiting at the European Sandwich Show.

The company offers a large range of culinary, tailor made and ready-to-use savoury and sweet sauces, cooked garnishes, flavoured butters and seasonings. All recipes and packaging are adapted to customers’ needs and are developed by its Chefs.

See the sauces and mayonnaise feature for full details. www.cap-diana.com

30 January 2010 SANDWICH & SNACK NEWS

market craves, and real success becomes more than a possibility.

My company has exhibited here for almost as long as the show has been in existence.

When we showed our first range, McDonald’s had just opened its first restaurants in Britain, and my company, Colpac, had abandoned the me-too philosophy of doing what every one else was doing. In so doing, we unwittingly opened a market for ourselves that has helped to sustain our growth and profitability (and, dare I say, that of some of our direct competitors) in good times and bad.

It was here that we found the key to supplying Eurodisney and Quick restaurants, as well as other smaller companies, which have had success in niche markets. In my time, I have flown, sailed, driven, hovered and latterly TGV’d the few hundred miles and kilometres to Paris, and it has always been worth it.

Neil Goldman

I am not one to reminisce, because the excitement for me is looking forward to new design challenges, promoting and manufacturing tomorrow’s products, which we sell world-wide.

Our latest range of hybrid paperboard and plastic packaging harnesses, I believe, the best of both packaging worlds, meeting environmental objectives and helping to reduce food wastage. The European Sandwich Show is the ideal platform to launch this exciting new range.

This year the show will see a different venue; perhaps more traditional, more formal; perhaps enlarged and more diffuse. As long as it doesn’t lose its inherent quirkiness and originality, it can only get better. In difficult economic times, however, companies, like people, need to play to their strengths. So, forget the lure of globalised standardisation, and let the creativity rip! ‘Vive l’originalité britannique!’

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The Complete Cafe has been designed to meet all your outside catering needs. Its design and extras list means you can use it for a door to door snack van or a stationary cafe at events.

Basic Price

£25,995+VAT AT or £95+V ek

Construction is of lightweight high-insulating modern panels all cut on CNC machines for accuracy, this construction is easy to clean, an excellent background for sign writing externally, and is also maintenance free.

The hot air (80°c - 90°c) temperature controlled environment will keep your food in perfect condition.

At the rear of the vehicle is the chilled display. This area is designed for your customer to self serve from the vast array of food, sandwich wedges, baguettes, salads, plated meals, desserts. On the floor of the chiller display there is a can/bottle dispenser which will hold up to 180 cans/bottles. Our Vehicle also has the added bonus of a water boiler to enable self service tea, coffee, hot chocolate and soups. As one of the extras we can add a deep freezer section to hold frozen ice lollies and ice creams. On a hot day this will definitely prove a good revenue stream. Also we can add an electric standby for the chiller/freezer to save you time loading and unloading so the vehicle can be used at an event without running the engine.

The large ambient section is designed to present wrapped produce, pastries, Danish, crisps and fruit etc. The full length counter has plenty of space for your sauces & cutlery and adequate for your customers to rest their selections whilst waiting to pay. The chilled, ambient and oven area are all well lit using LED lighting to enhance the various areas.

per we

subject to status.

To advertise call Paul Steer on 01291 636333 or Andrew Emery on 01291 636334 January 2010 31

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Shaken

not adulterated Left-field milkshake company Shaken Udder built up a reputation for its new breed of real fruit milkshakes with no artificial flavours or colours at music festivals around the country, before moving into the multiple and independent retail sectors. This is a day in the life of co-founder Jodie Farran 06:00 Arrive At The Farm Although early starts have always been part of my farm-based life for as long as I care to remember, my brain still struggles to be anything but befuddled until the very moment I swap the warmth and comfort of my car for the many farmyard aromas that are lurking outside to mug me on my short stroll to the small on-site office.

Having cranked up the heating, I categorically refuse to remove a single layer until the kettle is whistling and the laptop is fully fired up and ready to introduce me to the day’s mounting avalanche of e-mails that over the course of the day will do everything in their power to distract me from today’s urgent itinerary.

I whizz through my e-mails looking for any messages that have the word urgent in their title, as well as any orders that might need immediately re-directing to processing.

It’s interesting to note that for all our recent ‘discerning’ multiple success (Coop and Waitrose orders are once again comfortably ahead of forecast) it’s the independent sector where we are really forging ahead.

Today I notice that newly introduced outlets like the Greenstead and Hollow Trees farmshops are now both supporting our entire four flavour range, having originally come on board with only a couple of flavours.

Elsewhere new arrivals such as the Prior Farm Coffee shop, The Hyde Hall

Field Cafe and AG Millers (the Butchers) are examples of stores that initially took on our shakes as a result of of being badgered by ardent Shaken Udder loyalists. They continue to encourage their local fine food outlets, delis and garden centres to embrace our shakes this is particularly handy for a small

32 January 2010 SANDWICH & SNACK NEWS

company like ours that’s a little light on foot soldiers!

07:00 Power Breakfast/ NPD Discussion Fellow co-founder (and future hubby-tobe), Howie, arrives looking a little dishevelled from his four-o-clock start in the milkshake production room, but is still eager to tell me over a power breakfast of hot tea and toast how well the latest test production run of our newest flavour Caramoo (a very velvety caramel) has gone.

For us, Caramoo is a crucial next chapter in the fast-moving Shaken Udder story, showing both the independent stores and multiples

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DAY IN THE LIFE... that we are so much more than a fourtrick cow, whilst simultaneously reinforcing the strong ties that exist between our original festival business caramel milkshakes were always our most popular outside event flavour - and our blossoming retail business.

09:00 Packaging Update I have a short chat with Ian, the copywriter/PR person at Purple Pilchard, to discuss any final amendments to Caramoo’s all important pack copy, as well as ensuring that our latest press release has been sent to the organisers of the forthcoming Lunch exhibition. When I talk to Ian I always find it strangely reassuring that there’s a business out there with a name that’s even stranger than ours.

I open up the packaging files from our designer to see if our latest flavour’s packaging is now ready to be signed off but am distracted by an unexpected (yet welcome) phonecall from the proprietor of the Betty Blythe deli in London who has rung to tell us that our shakes are flying out of the chiller at lunchtime as the latest ‘must have’ lunchbox addition among the nearby office worker community.

Buoyed up by the news that consumers are buying into our ‘real milkshakes for discerning adults’ message, I remind Howie how I never doubted that our endearing ‘small churns’ story would

resonate amongst the growing number of independent stores looking to champion ambitious regional producers It seems that the recurring theme from the independent trade is that we’ve helped bring an extra smidgeon of colour and fun to their chiller, providing a 330ml fix of full-bodied childhood nostalgia to a fixture that has more recently struggled to cope with the waning popularity of high ticket smoothies and bottled waters.

By offering a real ingredient alternative to the rather ropey ‘synthetic glues,’ historically championed by a number of the highstreet’s less fussy major mults, it would appear that we are arming the nation’s more forwardthinking coffee bars, delis, cafes, butchers and independent stores with yet another exciting drinking option that can’t be found in more everyday food stores.

10:00 Supporting Our Wholesalers Our next phone conference meeting is with our designer to ensure that our latest wholesalers (JD Food Group & Taste of Anglia) have the sort of brochure insert that will help us stand proud from the page.

It’s all very well generating an independent sector but without a national network of top-notch wholesalers to service their growing milkshake needs we’re in trouble.

I then talk to our website provider to ensure that our newest wholesalers are being championed online on our website and that there’s enough virtual space to accommodate our new flavour once it’s ready.

Finally I seek assurance that our google map tool (for finding one’s nearest Shaken Udder independent stockist) is now fully up & running.

11:15 Festival Thoughts & Competition Entries It’s mugs of tea time – although we do a fair amount of milkshake quaffing over the course of day (purely in the interest of research!), there’s no denying the fact that we both look forward to this crucial ‘mustn’t miss’ hot drink break.

These days with no biscuits on show (we’re both attempting to trim up for our forthcoming wedding), this most important of mid-morning ritual has lost just a little of its shine.

Conversation quickly turns to next year’s all important festival calendar.

Shaken Udder was born and raised in the fields, so we see it as vitally important that we keep in touch with our humming, mud-splattered loyalists.

Unfortunately this means oodles of mind-numbing application forms that both of us seem strangely unwilling to embrace.

We also need to look at and consider the latest new wave of festivals working hard to make themselves heard. Here it’s important for me to balance Howie’s natural enthusiasm to attend every festival with a sterner strategy of only adopting those events that can play their part in moving our brand forward.

13:30 Aga Time A swift ham and cheese sandwich in the farmhouse, followed by a cup of tea and twenty minutes hovering around the Aga in order to warm up for the afternoon shift.

13:50 Spreadsheets It’s that time of the day where I sift through our bank accounts and payments in, before updating any debtors list and chasing down any overdue funds. In this current climate, it’s crucial that a fledgling business like ours does everything in its power to keep on top of all its incoming and outgoing costs.

16:00 Riding Time Undoubtedly the best hour of the day where I insist on securing some fresh air horse riding exercise before the last light is lost. Incidentally it still amazes me how many Shaken Udder ideas were first formulated on horseback.

17:30 Home Time Head home to put on supper and make sure I have my magic wand of transferable information (usb stick). Fire up the laptop and the oven and whilst supper is bubbling away I have another scan at last week’s sales figures which I cross-reference with our original targets before loading up our latest batch of new recruit retailers.

18:40 Better Half Returns Howie appears with a rumbling stomach. Time for one more co-founder pow-wow over supper where we discuss the burning topics of the day, before hopefully switching over to ‘couple mode,’ although in truth the Shaken Udder adventure never leaves our minds completely.

www.sandwich.org.uk January 2010 33

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PRODUCT FOCUS

English Provender

lightens up!

THE English Provender Company, which produces half a million jars a week at its 135,000sq ft factory in Newbury, Berks, has redesigned its square glass jars to achieve a reduction in materials.

The new jars, used to pack sauces, condiments and Very Lazy ingredients, weigh 12g less than the old format and use 7% less glass. Says English Provender Company brand manager Rachel Chang: “Last year, 2.48 million jars passed along our production lines, so this amounts to a substantial saving of materials. Environmental issues are increasingly important for both our trade customers and our consumers and we are pleased to be working towards a greener environment with this glass reduction.”

English Provender is now planning to lighten further jars. Adds Chang: “We have started with our 200g size jars and we are looking to lightweight the larger 300g size in the coming year. We are also expanding into other pack formats which reduce weight, such as individual sachets of salad dressing in our Singles range and top down squeezy (TDS) rigid polymer plastic bottles.”

Cap-It-All launch branded portion pots and wooden cutlery CAP-IT-ALL has launched a new range of toughened polystyrene portion pots.

DJS, available in 7 sizes, from 1oz to 5.5oz, are socalled because of their suitability for a wide range of dips, jams or sauces.

Unlike retail, where ID is key, in foodservice, product branding has been seen as secondary in disposables. Cap-It-All’s decision to brand its new range of portion pots is an example of the company’s strategy of establishing memorable brands with real credibility and standout in the catering channel, it says.

Geoff Page, managing director at Cap-It-All, explains: “American’s refer to this type of product as soufflé cups, whilst in Europe they are known simply as portion pots, but we wanted a name that really captures what these products are all about. By naming the range DJS – which stands for dips, jams and sauces right away caterers start

to build up a visual image about the wide variety of ways in which our portion pots can be used. That, along with the memorable name, will ensure DJs are front of mind for caterers when looking for the ideal portion pot for their catering establishment.”

They can be supplied with a choice of polystyrene or clear PET lids.

The company has also launched a range of wooden cutlery. Sourcing a range of forestry certified wooden cutlery direct from one supplier, Cap-It-All says it is guaranteeing its caterers a consistent supply and, crucially, considerably lower prices than they are currently paying.

The new range comprises a knife, fork and spoon, and wooden stirrers in a choice of two lengths (150mm and 180mm). All products in the range will be marketed under Cap-It-All’s established eco-friendly brand, GoodLife.

Del Monte gets naked with new prepared fruit range DEL Monte has launched the new Naked Fruit range, available to both foodservice and retail.

Aimed at the growing healthier ‘on the go’ snacking sector, it includes fresh fruit pre-peeled, sliced and ready-to-eat.

The consumer trend for snacking on the go is growing significantly, says the company, and today’s pressures around healthy eating means fruit is increasingly in demand, and now accounts for one in every ten ‘on the go’ UK snacking occasions.

James Harvey, managing director at Del Monte UK, said: “The Del Monte brand is synonymous with premium quality, great tasting fruit - a reputation which has been established through 100 years of heritage. We are now using this expertise to push the boundaries of the brand to appeal to the increasingly convenience-driven and health-focused needs of today’s modern consumers.”

The range includes Del Monte Gold Extra Sweet pineapple, orange, kiwi and melon products.

34 January 2010 SANDWICH & SNACK NEWS

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ON LINE Sandwich & Snack News magazine can now be accessed on-line at www.sandwich.org.uk

Sandwich snack news INTERNATIONAL

www.sandwich.org.uk

Notice to Subscribers/Members

ISSUE 125 JANUARY 2010

6aTPc UaXT]Sb VaTPc U^^S VaTPc \Ph^]]PXbT 8C 70B C> 14

8C 70B C> 14 In future you will receive an email alert as soon as each issue is finished and goes on-line – this means that you will be able to view the magazine on-line days before you receive your hard copy in the post.

You will also shortly be able to access back issues on line.

For further information call Suskia on 01291

636338

BASIC FOOD HYGIENE TRAINING FOR SANDWICH BARS & CATERERS

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Developed by The British Sandwich Association in consultation with the industry and delivered by training for BSA mem specialists Fast Train Ltd, this be and subscrib rs ers course is designed specifically Call for spec ial for those working in sandwich access code bars, cafes and catering establishments. A separate course is also available for dedicated sandwich manufacturers.

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Key advantages: â– Provides basic food hygiene training focused on the needs of employees in food preparation and retail environments. â– On-line delivery means your staff can take the course at work or at home and at a time suitable to both them and their work commitments.

â– Fully certified by the British Sandwich Association. â– Full training audit trail for your businessĘź Ęťdue diligenceĘź. â– Low cost in terms of both the course and staff absence from site. â– Pay on-line - train staff as needed with immediate delivery.

To book a course simply go to www.fasttrain.co.uk

Helpline: 0845 873 1531 To advertise call Paul Steer on 01291 636333 or Andrew Emery on 01291 636334 January 2010 35

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MAYONNAISE, SAUCES AND CHUTNEYS

Key trends in mayo, sauces and chutneys What are the key market trends in this sector currently? We asked the English Provender Company and Leathams to give us a complete picture

‘One general trend that is expected to grow this year is ‘street food’: EPC ur perspective, gained from our position as a key supplier of mayonnaise, sauces, condiments and chutneys into both the major manufacturers as well as smaller independent businesses is that these recessionary times have further emphasized the need to control input costs, says EPC's Mark Bosworth.

Rape Seed Oil remains a fairly volatile input and as a result we have seen a further move to lower fat Mayonnaise formulations to address this aspects as much as any dietary concerns.

We have also seen increased interest in readyto-eat flavoured mayonnaises. In the past, many customers preferred to do this in house but these products are now viewed as having a positive effect on labour costs, process simplicity and consistency of product.

We are also seeing a further shift towards ‘free range’ egg input, which is inevitable given the brand

O

leader’s move on this. But whilst the market is growing, supply-side availability of product is still catching up and this is forcing up prices in the short term.

We see the core sandwich market still being very strong on basics and whilst there is high end innovation we see it most in the area of ‘authenticity’ by sourcing good quality ingredients and driving the benefit of provenance. Each manufacturer and food retailer has its own view of what is particularly ‘hot’.

This suggests that the spirit of imagination is still

36 January 2010 SANDWICH & SNACK NEWS

very strong across the trade, but it also makes for a very busy NPD function within our own business.

One general trend that is expected to grow this year is ‘street food’ and we will be watching what

place the sandwich takes in this – and whether other ‘grab and go’ dishes begin to take share from sandwiches as a direct result of the way the major retailers develop this.

On the chutney side, traditional favourites remain strong. For example we are offering our Ploughman’s Plum Chutney as our nominated product for this year’s ‘Sammies’, simply because we again see a step back in time being the step forward. Really good quality cheese or ham plus an interesting artisanal bread is the way we see at least some product innovation going this year.

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MAYONNAISE, SAUCES AND CHUTNEYS

Leathams stay on top of the trends here are currently a number of trends that are evident within the use of sauces, pickles and relishes in sandwiches.

A key trend in recent years has been a move away from mayonnaise, and an increased use of alternative spreads to add moisture to sandwiches, including sauces, chutneys and relishes. These are perceived as being healthier than mayonnaise, and this is becoming increasingly important to today’s more health-conscious consumer.

As a supplier of toppings to some of the leading sandwich companies, Leathams stays on top of the trends with some excellent, high quality products. It supplies a very wide range of sauces, chutneys and relishes to suit the needs of every supplier and sandwich profile.

Sandwich suppliers are seeking more exotic flavours, especially for use in less traditional bread carriers, such as wraps.

Leathams supplies a range of Bruschettas which provide an ideal alternative to traditional mayonnaise or sauces. These products provide flavour, texture and convenience. They are fresh, additive free and coarse spreads, which can be used on any sandwich base.

The range includes Asparagus, Piquillo Pepper, Artichoke and the newest addition, Spicy Piquillo. All provide a combination of striking flavours and chunky textures that are ready to be very easily used in a wide variety of sandwiches, making these products a convenient way to add moisture to a sandwich while also adding quality and texture.

Sandwich producers are increasingly looking to liven up the flavour profile of their fillings, and spicy sauces and relishes have seen an increase in popularity.

Leathams’ range of products is very well equipped to satisfy the heat requirements of any sandwich producer.

Smoked Chipotle Relish provides an intense heat in sandwiches. The warm flavour in this relish comes all the way from South America’s smoked chipotle chillies. This product doesn’t just provide spicy flavours for sandwich makers, but it also adds smokiness and provenance to any recipe, which are two further key

T

trends in the sandwich sector.

Sandwich suppliers looking for ingredients with some provenance will also be interested in Leathams’ Wild mountain Cranberry Sauce, which is a very traditional ingredient with a charming story behind it. Produced in Sweden, using small, uncultivated cranberries, this sauce makes a classic sandwich filling when combined with Brie.

Trends towards provenance and quality in sandwich sauces are also both met by SunBlush Pesto Rosso. This provides a combination of succulent SunBlush Tomatoes, sun dried tomatoes and Ligurian basil tips. This pesto is roughly chopped, giving a rustic appearance in sandwiches, and it is authentically produced near Verona by a family run business that grow and process their own basil - not produced from frozen basil as with most UK manufactured pesto!

This product is part of Leathams’ range of authentic, fresh Italian pestos from Northern Italy, all of which are additive free and produced using fresh grown, Italian basil. The range also includes Nut-free Italian Vegetarian Basil Pesto and Italian Red Pesto, made with sun dried tomatoes and basil. All of these pesto products are produced fresh and excellent to add fresh flavours and colour to your sandwich fillings.

A final ingredient from Leathams that is becoming more popular as sandwich companies seek more premium sauces is Balsamic Syrup. This fantastic product combines the unique, distinctive flavour and aroma of Balsamic vinegar with a fantastic, thick texture that is perfect for drizzling into sandwiches to add sensational flavours.

Leathams have also recently developed a number of new sauces, pickles and relishes that make excellent sandwich fillings.

SunBlush Tomatoes are one of Leathams’ most well known brands, and these juicy tomatoes have recently been used as the key ingredient in a SunBlush Tomato Relish and a SunBlush Tomato Chutney. These spreads are perfect for bringing a taste of the Mediterranean to sandwiches. They are based on the highly sought-after SunBlush Tomatoes, which use only the juiciest sun-ripened tomatoes, slowly oven roasted then steeped in oil, garlic and oregano to enhance their rich, intense and tangy flavour.

Leathams has also launched tapenades using the SunBlush flavours.

Tomatade and Pepper Tapenade are produced in the same factory as the renowned tomatoes. These can conveniently be spread onto sandwiches or mixed with mayonnaise. Tapenades also work very well in hot eats such as paninis and warm wraps.

In addition, Leathams has very recently developed a Grilled Mushroom Tapenade, which is great in beef or vegetarian sandwiches and wraps, adding fantastic flavours, texture and colour to your fillings.

Roquito is another successful brand, which is currently being used as the basis for some sandwich relishes that are in development. Roquito Peppers are a flame red chilli pepper with a fiery heat, marinated in a sweet brine. Additive free and with a natural bright red colour, these peppers are currently being developed into a Spicy Tomato and Roquito Chutney and a Roquito Pepper relish that will add flavour, heat and fiery red colour to sandwiches, baguettes, wraps and paninis.

www.sandwich.org.uk January 2010 37

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MAYONNAISE, SAUCES AND CHUTNEYS

Sandwich customers see red IT’S one of those intriguing questions that are not quite a matter of life or death, but not far from it: can customers really differentiate between brands of ‘ketchup’ in their bacon sandwich?

Well, the answer is a resounding yes, according to Heinz Foodservice. Well they would, wouldn’t they ….. but in fact the company went to the trouble of putting this question to consumers eating out of home in a comprehensive survey a few years back. The positive response has now paved the way for its biggest combined foodservice and retail campaign in five years.

Heinz Tomato Ketchup is one of seven stars of the new ‘It Has To Be Heinz’ foodservice and retail-linked campaign, with a report showing that many caterers remain loyal to the brand, either because of their of their preferences or because they don’t want to alienate customers.

According to the new survey of UK caterers conducted by market research company Cambridge Direction, Heinz

Tomato Ketchup loyalists perceive the Heinz best seller to be the ‘gold standard’ and believe there is no better tasting product available.

Head of marketing for Heinz Foodservice Chris Cannon said that the findings were a great insight into caterers’ motivations behind buying brands in foodservice.

“What this report clearly shows is that, on top of unique taste and appearance, there’s a definite emotional connection with the brand, which caterers acknowledge is inherently important to customers. They do not want to jeopardise this by switching to an own label or other brand, especially so front of house, where the power of the brand is really felt. From some of the responses, it’s also clear caterers know customers are reassured by the sight of the Heinz name.

“Other insights show customer opinion and feedback to be the main drivers as to why caterers do not switch from Heinz. Interestingly, there were respondents that do not use Heinz who said they could personally tell the difference, but convinced themselves their customers would not.”

The findings could prove particularly useful to operators in the process of reevaluating their strategy for the year ahead, he added.

AAK Foodservice launch low fat options IT’S no longer good enough for operators to simply slap some butter and a piece of processed meat between two slices of bread and expect consumers to come back for more.

“Sandwiches, paninis, ciabattas - the world’s a big oyster for consumers these days and complacency isn’t an option,” said Rachel Neale, AAK Foodservice marketing manager.

“Operators need to be aware of the fact that demand is still growing for healthier options and, perhaps most crucially, that homemade sandwiches are giving prepared sandwiches a real run for their money, with seven in 10 having these for lunch as opposed to a fifth having shopbought sandwiches or rolls.

To succeed, operators must emulate that homemade

taste without making consumers fork out a fortune for the privilege.”

AAK’s Lion brand has introduced two new reduced fat variants to its dressings range, giving operators the opportunity

38 January 2010 SANDWICH & SNACK NEWS

to offer sandwiches “with more about them but mean less on the hips.”

Reduced Fat Balsamic & Herb Dressing with its rich vinegary flavour is a free flowing vinaigrette with the health conscious in mind,

while Lion Reduced Fat House Dressing contains White Wine Vinegar and French Dijon Mustard and has an enriched flavour.

“The two new low fat additions to the Lion range both offer less that three percent fat, less than one percent saturated and a level of sodium that complies with FSA 2010 targets,” said Rachel. “Like the whole range, they can be used as a sandwich dressing, marinade or filling.

“Why not try serving grilled chicken breast with mixed lettuce leaves drizzled with Lion Reduced Fat House Dressing in a seasoned tortilla wrap or fresh seasoned vegetables drizzled with Lion Healthy Balsamic & Herb Dressing as an open sandwich on a slice of Focaccia bread.”

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Chargrilled, bar marked, roast and caramelised vegetables and fruit.

fresh ideas

Patés, relishes, chutneys, purees and compotes.

Beacon Foods Limited Unit 2 Brecon Enterprise Park Brecon Powys LD3 8BT Tel 01874 622577 Fax 01874 622123 sales@beaconfoods.co.uk www.beaconfoods.co.uk

A Passion for Innovation and Tradition...

At The English Provender Company our passion is all about making the food you prepare taste even better.

Our mayonnaises, sauces, condiments, dressings and chutneys are prepared in a time honoured way to deliver exceptional quality and taste.

English Provender Company Buckner Croke Way, New Greenham Park, Thatcham, Berks RG19 6HA Tel: 01635 528800 • Fax: 01635 528855 • email: david.barker@englishprovender.com

To advertise call Paul Steer on 01291 636333 or Andrew Emery on 01291 636334 January 2010 39

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MAYONNAISE, SAUCES AND CHUTNEYS

Beacon Foods launch a new winter chutney THE new product development team at ingredients specialist Beacon Foods has cooked up a new winter chutney.

Searching for an X factor ingredient to add its new rich onion chutney, the Brecon-based business turned to award-winning Dorothy Goodbody’s Wholesome Stout with its deep roasted barley flavour.

The stout gives the chutney an ebony brown appearance with a treacly, woody, smoky taste that is said to be delicious with a mature cheddar.

Dorothy Goodbody was the eldest daughter of Sam Goodbody, a well known and respected Herefordshire hop grower in the early 1950s. She developed her interest in brewing when she began courting the head brewer at the local Wye Valley Brewery in Stoke Lacy, Herefordshire.

The Dorothy Goodbody brand was created by Wye Valley Brewery in the 1990s and the first beer to be brewed was the Wholesome Stout followed by a range of seasonal ales that sell well to this day.

“For weeks we’ve been busy in the kitchen testing and tasting to produce a delicious and exciting new chutney,” said Beacon Foods’ managing director Edward Gough.

“We wanted to create something really special at this time of year and then, as luck would have it, we came across a very special ingredient virtually on our doorstep.

“Dorothy Goodbody’s Wholesome Stout is perfect, as it gives the chutney the X factor and we’re delighted to have found such a quality local ingredient.”

Little Sauce Company moves into foodservice FOLLOWING a successful launch into retail and a run of appearances at trade fairs such as Lunch!, The Restaurant Show and Speciality & Fine Food Fair, The Little Sauce Company is launching its authentic range of fresh tomato-based and pesto sauces into the foodservice sector.

Established by Italian/South African chef Marco Fontana Ros in 2008, The Little Sauce Company specialises in producing quality, 100% natural, ready to use sauces that will add a flavour of the Mediterranean to a variety of dishes, from pasta and one pot stews to sandwiches, wraps and hot and cold snacks.

The tomato-based sauces are all made in small batches in the UK to ensure consistent quality and freshness, and include the Gold Great Taste Award winning aromatic Tomato & Basil, a rich and full-bodied

40 January 2010 SANDWICH & SNACK NEWS

Puttanesca, the spicy Roasted Pepper, Tomato & Chilli and a hot, earthy Arrabbiata.

Each sauce is available in 1kg, 5kg and 10kg foodservice packs and is entirely free of sugar, artificial colours, additives and preservatives.

The classic Basil pesto is the ever popular bedrock of the range and is offered alongside the rich Sundried Tomato & Basil pesto with a warm hint of chilli, and a delicious peppery Rocket pesto.

Complementing the core collection are The Little Sauce Company’s seasonal and speciality sauces. Availability varies throughout the year and includes the autumnal Walnut pesto, summery Grilled Aubergine pesto or luxurious Truffle-infused Asparagus pesto, perfect for light springtime recipes.

“The feedback from the trade shows was fantastic with chefs and operators praising the freshness and balance of flavours in comparison to the ambient equivalents,” says Marco Fontana Ros. “Also, because of their superior taste, a little goes a long way so chefs will find this not only a multi-purpose, healthier meal solution but an ingredient that offers added value to any foodservice business,”

English Provender redesigns glass jars THE English Provender Company, which produces half a million jars a week at its 135,000sq ft factory in Newbury, Berks, has redesigned its square glass jars to achieve a reduction in materials.

The new jars, used to pack sauces, condiments and Very Lazy ingredients, weigh 12g less than the old format and use 7% less glass.

Says English Provender Company brand manager Rachel Chang: “Last year, 2.48 million jars passed along our production lines, so this amounts to a substantial saving of materials.

Environmental issues are increasingly important for both our trade customers and our consumers.”

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860 Coronation Road London NW10 7PS (T) 0208 965 0666 (E) info@laquila.co.uk (W) www.laquila.co.uk

Italian Mediterranean Vegetable Ingredients

Look no further for a Mediterranean Twist to your sandwich/wrap/salad Squeezable and Spreadable Italian Creamy Nut-Free Pesto Genovese Perfect to use as an alternative to butter & mayonnaise Extremely long life – 2 years Spreadable & Squeezable Totally ‘Nut-Free’ Outstanding value Other spreads include: - Caramelised red onion relish - Red Pesto - Pizzaiola Sauce (tomato sauce with black olives and capers) - Olive pastes/tapenades

Another Good reason to join

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The law now requires that all businesses have regular electrical inspections and tests. This nationwide service provides the full service discounted by 7.5% for our members and subscribers.

JOIN TODAY BY Visiting www.sandwich.org.uk or call Suskia on 01291 636338 Email: admin@sandwich.org.uk To advertise call Paul Steer on 01291 636333 or Andrew Emery on 01291 636334 January 2010 41

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NUTRITION & HEALTH

The Debate A one-day conference – Supported by

Book ow your place n s: Delegate Fee

ers bers/subscrib BSA/ISA Mem

£195 + VAT rs Non-Membe

£235 + VleAgaTte from

e de More than on mpany, 10% co e m the sa delegates fo discount r . after the first

The Soho Theatre, 21 Dean Street, London W1D 3NE

On Tuesday, 27th April 2010 ver recent years the food industry has been the target of increasing pressure from Government and the media to substantially reduce salt and fat levels in ready-to-eat foods. The same pressures are now starting to be applied to foodservice operations.

But just how far can retailers and food makers go before consumers start to reject products or the cost to industry becomes greater than the savings being sought in health care? Is the ‘nanny state’ approach really in the interests of consumers or is it eating into their rights of freedom of choice? Indeed, are we even correct to assume that everyone should conform to a fixed nutritional standard?

This conference has been designed to allow the food industry to hear the arguments from all sides and to debate some of the issues it faces in this context.

O

BOOKING FORM FOR BSA TECHNICAL CONFERENCE 2010 Contact Name: ...........................................................................

Business Name:...........................................................................

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Tel. No ................................... Fax No. ......................................

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I would like to book ..................places at the BSA Technical Conference at a cost of £195 + VAT per person for members/subscribers (£235 + VAT non members).

All bookings must be accompanied by the appropriate remittance. Cheques can be made out to either The British Sandwich Association or BSA. For Credit Card payments please complete the form below. No refunds can be made if cancellations are made within 20 days of the event and any cancellations before this time will be subject to a 25% cancellation charge.

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Please send to: BSA, Association House, 18c Street, Chepstow NP16 5DB. Fax 01291 630402

Programme 09.30 Registration – coffee 09.50 Welcome and introduction by conference chairman Simon Ambrose 10.00 The case for improving the nation’s health and why salt, fat and sugar reductions are so important to achieving this – presentation by Alette Addison, FSA 10.30 How is industry meeting the challenge? – presentation by Dr Anton Alldrick, Campden BRI 11.00 How are consumers responding to the changes and what are the key factors in determining how far they go in accepting them? – Giles Quick, Director, TNS Global 11.30 Coffee 11.45 The challenges of product reformulation – Geoff Talbot, The Fat Consultancy 12.15 The risks of creating market imbalances – manufactured products vs at home vs foodservice – to be confirmed 12.45 Food Safety Implications for reductions of sugar and salt in foods – Dr S C Stringer, Institute of Food Research, Norwich 13.15 Lunch 14.15 Keynote Presentation: Some Inconvenient Truths – Professor Vincent Marks 14.45 Is Freedom of Choice not a consumer right? – Presented by Simon Clarke, The Free Society 15.15 Panel Debate – Are we asking too much of our food industry in driving Government targets and are the targets being set realistic and reasonable?

16.00 Conference closes.

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MAYONNAISE, SAUCES AND CHUTNEYS

Piquant Ltd increases production capacity West Midlands based Piquant Ltd have increased their production facility by investing in new plant and machinery from Romaco and have just commissioned a FryMakoruma MaxxD system.

Piquant started life in September 1986 and have been manufacturing standard and bespoke recipe sauces and mayonnaise for over 20 years. They operate from a BRC accredited site and manufacture a range of mayonnaise, dips, dressings and sauces in a variety of packaging formats from 25g portion control pots to 1000Kg industrial containers.

Piquant managing director Shan Nagendram said: “We realised long ago that in order to survive and indeed thrive in today’s modern

market, every company has to keep pace with new technology. This last year has been particularly tough for business in general and the mayonnaise and sauce market has been no exception. However, we recognised that in spite of the economic climate, we still needed to move forward.”

Understanding the need to adopt a flexible approach to business, customers’ needs and products, Piquant made the decision to increase their production facility with a view to increasing sales during 2010.

Shan went on to say: “We already manufacture a comprehensive range of products; however, never wishing to rest on our laurels, and in order to better serve our customers, we decided to extend that range with further investment in a FryMakoruma MaxxD system. The machine has now been commissioned and we are happy to report that with the addition of this technology we are now able to increase our production of existing products as well as our facility to carry out bespoke projects.” www.piquant.co.uk

CAP Diana: tailor-made and ready-to-use sauces For over 30 years, CAP Diana, located in Brittany in France, has specialised in culinary and technical ingredients for food service and food industries.

The company offers a large range of culinary, tailor made and readyto-use savoury and sweet sauces, garnishes, flavoured butters and seasonings. All recipes and packaging are adapted to customers’ needs and are developed by its Chefs.

CAP also offers a complete range of sauces

for salty hot and cold snacks (sandwiches, burgers, kebabs) including tartar sauce, cheese figs with herbs, lemon mint mayonnaise, honey chili and green thai.

CAP Diana’s also specialised in creating sauces for pasta, such as arrabiata sauce, tagine, “tartiflette”, thai, tuna and cream with tomatoes, creamy spinach bacon, with pistachio, as well as sweet sauces for desserts. www.cap-diana.com

Mayonnaise, Dressings and Sauces Sublime...

Piquant manufacture a range of quality mayonnaise, dips, dressing and sauces from our BRC accredited production facility in the West Midlands. We supply many standard products as well as being able to work on bespoke development using our in house NPD facility. If you are looking for unusually high quality products, from a company with a real interest in your business then look no further, you have found us!

To see our complete range of products visit www.piquant.co.uk or give us a call to discuss any of your requirements.

Tel:

01922 711116

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Another Good reason to join SAVE UP TO 40% ON YOUR ADVERTISING RATES If you are planning any advertising – whether in your local press, Yellow Pages or even on TV – you can take advantage of the BSA’s arrangement with Media Booking Agency Headspace – it could save you up to 40% off the rates you pay! Furthermore it’s a free service for members!

JOIN TODAY BY Visiting www.sandwich.org.uk or call Suskia on 01291 636338 Email: admin@sandwich.org.uk ✃

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ISSUE 125

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JANUARY 2010

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Food & Drink Expo Food & Drink Expo offers some real benefits for the sandwich and café trade with 600 exhibitors to visit, as well as presentations from Greencore and Pret Food & Drink Expo, the trade show for the food sector, takes place again this spring – and includes a number of interesting features for the sandwich and café industry.

Running over four days from 21-24 March at Birmingham’s NEC, it will play host to around 600 top speciality food and drink suppliers from the UK and abroad, who will be exhibiting thousands of new products and services for the fine food and drink sector.

It covers most food categories including bakery, dairy, meat and fish, soft drinks, and beer, wines and spirits, providing an opportunity for buyers to meet and negotiate with leading suppliers and hear the views of experts in their fields.

In the Food & Drink Expo Business Briefing Theatre there will be a series of panel debates on industry issues. Sessions will include: ‘Prudence over provenance – has the recession changed the way we eat forever?’, which will be discussed by: Asda corporate affairs director Paul Kelly; Soil Association commercial director Jim Twine; Leon Restaurants founder and CEO Henry Dimbleby; and TNS Worldpanel communications director Ed Garner.

Full details of all panel discussions taking place in the Business Briefing Theatre are available on the Food & Drink Expo website at www.foodanddrinkexpo.co.uk.

Other Live Events at the exhibition include the Tasting Theatre, where visitors from all parts of the industry can sample fine food and drink in the company of knowledgeable product experts and sommeliers. Restaurant operators, meanwhile, will be able to meet top chefs face-to-face in the Chefs Live area of the show. Visitors will have the opportunity to learn the secrets of their success.

Food & Drink Expo is co-located with seven other exhibitions: Foodex, Café+, Baking Industry Exhibition, Convenience Retailing Show, International Forecourt

& Fuel Equipment Show, Off Licence Show and the new Food & Drink Logistics Show.

Sandwich and café businesses will be particularly interested in Café+ Live where big name suppliers will be on hand to talk about how they can help businesses make their operations more profitable. Companies including Café Society, Coffee Nation, Coffee Treats, Simply Coffee and Tchibo will be there.

In addition there’s the Café+ Live area where visitors can hear first hand some of the success stories in the food-to-go and coffee arena.

On Sunday March 21, the theme for Café+ Live is ‘Coffee from Convenience to Café’. This kicks off with market research company Him! talking about the branded versus unbranded offer plus its Top 10 list of dos and don’ts.

Leading coffee firm Melitta will talk about the bean-to-cup solution followed

by Café Torelli sharing its barista solution.

Other highlights include Greencore looking at solutions for small and medium stores. Cuisine de France will look at the latest baked goods, Market Fresh will discuss ‘fresh ideas for food on the move’, and a presentation from top high street chain Pret a Manger on delivering the perfect fresh sandwich offer.

Tuesday March 23 will cover product ranges and day-part planning. Him! will once again share its research while AlproSoya will look at the role of soya milk in hot beverages. Costa will then look at the growing breakfast occasion and share tips on driving innovation and raising standards.

Sandwich bar operator Jill Willis from Taste UK will be looking at how to make the most of being an independent operator.

Show director Matthew Butler comments: “Café+Live 2010 really does have something for everyone – whether you are just starting out in food- and drink-to-go or whether you want to enhance your existing offer.”

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PACKAGING Milk Link Speciality Cheese Packing Unit Opens for Business MILK LINK, said to be the UK’s largest cheese manufacturer and leading dairy co-operative, has opened a new, £1.4 million speciality cheese packing unit at its Reece’s Creamery in Malpas, Cheshire.

The unit specialises in cutting and packing traditional farmhouse cheeses from a wide range of small-scale producers.

The purpose-built facility combines the expertise of Creamery staff in handling crumbly territorial and farmhouse cheeses with state of the art cutting and packing technology.

Many of the cheeses – ranging from mature cheddars to crumbly Cheshires – are matured in rounds and wrapped in cheesecloth whilst others arrive in traditional wooden boxes. Milk Link’s investment means that it can cut, pack and label these cheeses for major retail customers such as Waitrose, whilst supporting Britain’s small scale cheese producers.

The facility operates in four sections – preparing the cheeses, which involves removing the different types of covering with which they arrive; using specialist equipment to cut the cheeses depending on their shape; packing the cheese once it has been cut; and stacking the finished product ready for distribution.

The new cutting and packing plant provides a strong platform from which Milk Link can build on its expertise in dealing with these types of traditional British cheeses, providing consumers with the products they want in the formats required by Milk Link’s customers.

Mark Frankcom, Director, Speciality Cheese, commented: “We’re delighted with this new addition to our Speciality Cheese Business Unit. Not only are we securing and creating jobs at our Reece’s Creamery, but we are also meeting our customers’ needs.

Customers such as Waitrose expect very high standards when it comes to packing the food they sell – using Milk Link’s expertise and the latest technology available, they can have confidence that we will meet those standards.”

Redpack Flowrapper for a Baker’s Dozen REDPACK has supplied a new flowrapper to a major bakery with over 13 different products wrapped. The bakery in the North of England required a robust reliable flowrapping machine that was simple for operators to use but could cope with their wide range of products.

Redpack first started to supply the company over 27 years ago, with their

46 January 2010 SANDWICH & SNACK NEWS

initial request resulting in a specially built wide bed machine. It is still in constant use and over the years a further six Redpack machines have joined it to cope with the increases in production demands.

The bakery’s latest new machine is a Redpack P325 with extended in-feed, electronic drive and a wrapping speed of over 100ppm. Tel: 01603 722280.

Soup Containers Fast!

SOLO Cup Europe is printing heavy duty soup containers in the UK, reducing lead times so caterers have an assured, fast supply during the winter months. To ease inventory pressure, especially for smaller operators, the company has also introduced container and lid combi packs.

Solo Cup Europe believes soup containers should provide maximum strength, durability, comfort and safety. The structure of the cup or container is important, especially if the soup is a take away item.

Two lids are available for the Symphony range, a double vented paper lid to allow steam to escape and a transparent PP lid, allowing operators to identify contents at the

checkout – useful where varieties of soup have different price points.

Its ‘Symphony’ range of rigid wall soup and hot food containers are also said to be able to cope with thicker hot soups – an important factor as ‘food on the move’ containers need to retain rigidity during transportation. The attractive design and muted natural tones of the Symphony range enable it to remain in tune with most operating environments, says the company.

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What ever your container requirements...

...what ever the quantity

Speak to us on 01283 500 525 or email sales@ravensbourn.co.uk

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The Enterpack Solution • Fully automatic tray sealer • Ideal for delis, ready meals and sandwiches • World’s largest manufacturer of tray sealers • Easy to use - just plug in and go • Over 400 different trays available • Full demonstration available • Leasing options (pay monthly)** FROM

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Available custom print - black, white or kraft Unique Internal Barrier for 3 days shelf life Leak and stain proof Compostable/bio-degradable available

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Conditions apply.

All prices quoted subject to VAT.

To advertise call Paul Steer on 01291 636333 or Andrew Emery on 01291 636334 January 2010 47

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NEW PRODUCTS

A fruitful addition to any menu

Alastair Salvesen awarded C.B.E. Alastair Salvesen, who was awarded the C.B.E. in the New Year’s Honours List for services to the arts and charity in Scotland, has been a leading figure in the UK seafood industry for nearly thirty years.

He joined Dawnfresh Seafoods in Whitehaven, Cumbria thirty years ago and in 1983 led a management buyout (from Christian Salvesen), later building a Seafood Centre of Excellence in Bothwell Park, Lanarkshire, at a cost of nearly £9m.

Over time the Dawnfresh coating business involving scampi and fish cakes has grown and the company now supplies 40% of the breaded and battered scampi sold in the UK and, following the recent acquisition of Scot Trout, is responsible for more than 80% of the farmed rainbow trout sold on the home market.

A former president of the British Frozen Food Federation, Mr. Salvesen has also served as chairman of the Shellfish Committee of the UK Association of Frozen Food Producers and is on the council of the Shellfish Association of Great Britain.

Tel: 01698 810008.

New from Cream Supplies is a range of freeze dried fruits.

With their 100% natural flavours and light and crispy textures, they can be used in numerous ways to bring an exciting dimension to all manner of foods and drinks, says the company. They can either be used straight from the pack or rehydrated

in drinks and foods.

Possible uses include being: scattered over desserts, ice creams and sorbets; used as a cooking ingredient in both sweet and savoury recipes to add piquancy; crumbled into a powder to finish dishes and decorate plates or used in smoothies and shakes. Tel: 0845 226 3024.

Risk-free sushi for caterers

A ‘Bit of Crumpet’ for National Flexible

A low risk, frozen alternative to manufactured chilled sushi is now available for UK caterers. Microwaveable frozen sushi can be prepared to order as it can be served fresh within ten minutes of being removed from a freezer.

Two pack sizes are available (36 and 28 pieces). The former is packed six pieces per tray and the pack includes both chop sticks and sauces.

The 28 pack comprises four Nigiri (rice ball) salmon, four Nigiri Prawn, four Nigiri Surimi, eight Maki (rice, single topping and seaweed wrap) Cucumber and eight Yellow Radish). A third pack (of wrapped chicken parcels) will be launched soon.

Available through Winsford, Cheshirebased sales agency Nicco Foods, the products are manufactured in a multimillion Euro, state-of-the-art factory in Northern Europe.

Tel. 01606 594946.

Cumbrian bakers Lakeland Bake have built a name for themselves providing premium branded crumpets for the retail and foodservice sectors. Facing a high level of demand for such a successful product, Lakeland found themselves in need of a packaging film supplier with the capacity to keep pace with their production requirements.

Turning to film packaging specialists, National Flexible, the Bradford-based company soon started work printing, slitting and laminating the flow-wrap film that Lakeland needed to present their crumpets for retail. The entire job was turned around in record time, taking only a matter of days to go from repro of the artwork to delivery of finished printed film.

Tel: 01274 685566.

Pantheon Salamander gives food a grilling Pantheon’s latest all stainless steel SG630 Salamander Grill is said to be perfect for all types of grilling across a wide range of foods, providing ongoing durability, reliability and efficiency.

Its user-friendly controls allow temperatures of

between 50° and 250°C to be selected and accurately maintained, while a 15 minute timer can be deployed whenever required to prevent energy wastage.

The plug-in unit is supplied with a heavy duty grill rack and tray and

48 January 2010 SANDWICH & SNACK NEWS

provides four shelf positions to allow maximum cooking control. Its compact dimensions (externally 630w 320d x 280h) mm make siting easy, while rubber feet

ensure stability while also protecting worksurfaces.

Tel: 0800 046 1570.

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ideal for the catering and food industry professional Europa Cuisson Parc Industriel 24 | 1440 Wauthier-Braine - Belgium tel. +32(0)2 366 15 24 | fax +32 (0)2 366 07 01 | info@europacuisson.com www.europacuisson.com

To advertise call Paul Steer on 01291 636333 or Andrew Emery on 01291 636334 January 2010 49

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NEW PRODUCTS AND DEVELOPMENTS Costa Coffee FranchIse owner selects future proof EPoS Simon Vardy, owner of nine Costa Coffee franchise stores across Greater Manchester and Cheshire, has selected Toshiba hardware with Datasym.POS software, implemented by WRS Systems, as its electronic point-of-sale (EPoS) system for improved customer service and management efficiencies.

WRS and Datasym worked closely with Costa Coffee’s Franchise Association to design a tailored solution to meet the needs of the franchisee, but

also one which would be approved by the Costa Coffee chain.

Simon now has remote access to live data enabling him to remotely monitor the performance of any of the nine sites.

Fingerprint ‘sign-on’ at the Toshiba POS terminals ensures staff can not sign on using another staff member’s card, whilst CCTV cameras mean that transactions at the till can be easily monitored.

Datasym’s back-office “Stockade” software provides full stock control,

resulting in greater stock reliability, accuracy and operational efficiencies. For example, Yield Reports are used to identify whether the correct level of stock is being ordered. www.toshibatec-eu.com

Big Softy Sub Roll on the rise!

Butt Foods are increasing their capacity by 50% following the successful launch of “Big Softy” Sub Rolls in January this year with two flavours of foot-long subs Semolina topped White and Honey & Oat topped 50/50.

It has tapped into the huge growth in demand for authentic sub rolls that is being fuelled by chains like Subway and with a typically young customer base the market looks set to grow rapidly over the coming few years.

A new 8 inch sub has also been launched to add to the foot-long range.

Simon Woodiwiss, Sales Manager, says: “Foot-long is great for a hearty sandwich and is great value if cut into two six inch sandwiches. So the key markets for these

products are universities, colleges, leisure centres and similar outlets. Pub chains and food retailers have asked us for the same quality but in an 8 inch size.. so here it is ! The new flavours include white, 50/50 and a cheese & herb topped sub.”

The range is supplied fully baked and delivered frozen or ambient.

Tel: 0115 9850009.

Sovereign move to larger premises Sovereign, one of the most successful suppliers to the Food & Coffee To Go market have just completed a move to new larger premises.

The move doubles the size of their warehouse to 66,000 square feet in Dunstable from which to run their storage and logistic operation. Sovereign have also recently appointed a new Regional Sales Manager for the North.

Mike Traynor brings with him over 20 years of experience in the food to go and packaging industry and will introduce the company to many new opportunities in the region.

See Sovereign’s extensive range of food packaging on stand S2302 at Hotelympia 2010 at Excel 28 February – 4 March 2010. www.e-2go.net

Unibake adds the French touch to fast food The French Hotdog Baguette™ from Unibake is said to be a new innovation for the UK food-to-go market.

This fully baked baguette, with the centre already taken out, simply needs to be defrosted, and then heated through briefly in a Panini grill or oven until warm and crispy. It is then ready to add a choice of dressing and a hot frankfurter or sausage.

For the operator the product gives great convenience while for the consumer the crispy French bread provides a satisfying eating experience, with no messy drips or chance of the filling falling out.

It can also be used for other hot fillings.

Tel: 01908 281 999.

50 January 2010 SANDWICH & SNACK NEWS

NXL Design provides a tasty package When the brand managers at Hovis saw an opportunity to launch a new range of morning goods in a highly competitive sector, they were aware that speed to market would be a key factor in the product’s success.

With only a short period of time to complete the development work needed to make the product ready for in-store launch, the NPD team sought the help of external design specialists NXL Design, who have built a reputation for themselves working with major names such as Waitrose, Traidcraft, Tangerine Confectionery, Holland & Barrett, etc.

NXL Design’s specialist expertise in design for packaging meant they were well suited to the challenge.

“We were delighted to be involved in this project – our knowledge of designing artwork for flexographic printing meant that we were able to accelerate the project for Hovis,” said Phil Parkinson – NXL’s Design Manager.

Tel: 01274 685566.

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DRINKS

Dinkum rebrands Fresh Shakes as Shmoo Shmoo Thickshakes are new for 2010 but the drink has been actually been around for some fourteen years! A little confused? Well, does the former name ‘Fresh Shakes’

by Dinkum Products ring any bells?

It’s the same thickshake, which is the No 1 best seller into foodservice, but Dinkum has rebranded by changing the name, look, logo and disposable cup design. There are also three new, quality pieces of point of sale material available to customers.

Ken Richards, director, says: “We had to think long and hard as to whether changing the long-standing

Fresh Shakes name was the right thing to do, but we wanted to modernise the drinks appearance and give it a more ‘brandable’ name as Fresh Shakes was seen to be more of a description of the drink rather than a tangible name.”

The new Shmoo cups are made from clear plastic with clear domed lids to accompany them. As with the previous paper cup, the thickshake can still be made by mixing directly into the cup and now there is even more theatre involved as the customer can now see inside when it is being mixed on the machine. The drink adds to

͉ͳ͸ ͉ͳ͸

the aesthetics by lighting up the cups with colour, which in turn gives greater customer appeal and general awareness of the drink.

Because of the clear cup and lid, Dinkum have now been able to further enhance the Shmoo Thickshake Concept by introducing toppings and aerosol cream.

Chocolate fruit crispies, chocolate curls and aerosol cream are available to customers.

Ken says: “The new branding, clear cups/domed lids, toppings and new p.o.s. material are now up to date and ‘state of the art’. All this will enable the operator to

further maximise profits and the start up package with machine/300 servings/cups/lids/straws and pos is still around £300.00!”

Shmoo starter kits are now available direct from Dinkum or from any of their distributors throughout the UK. admin@dinkum.net www.dinkum.net 0121 245 1945

Another Good reason to join ENDORSEMENT FOR YOUR BUSINESS Stand out from the crowd – give your customers assurance by displaying a BSA Certificate and window sticker.

As a member you can also advertise your business in the BSA display advertisement in Yellow Pages.

British

Sa

ndw Associa tion Ho ich Associ us ation Chepst e, 18c Moo r ow NP 16 5D Street, B

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Date:

24 th June

2008

JOIN TODAY BY Visiting www.sandwich.org.uk or call Suskia on 01291 636338 Email: admin@sandwich.org.uk

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www.sandwich.org.uk January 2010 51

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BSA MANAGEMENT COMMITTEE 2010 The following are elected members of the Management Committee of the British Sandwich Association: CHAIRMAN Andy Valentine (Ginsters)

PICTURE COURTESY OF FRIDAYS

BSA Committee

VICE-CHAIRMAN Lyana Doyle (Compass Group) THE COMMITTEE Nigel Hunter (Buckingham Foods) - producer Felicity Aylward/ Gerri Scott (Marks & Spencer) - multiple retailer Jasmine Sciminger (Sainsbury’s) - multiple retailer Mark Arnold (Brambles) - producer Sally Gabbitas (Tri-Star) - supplier Suzanne Holden (BB’s Coffee & Muffins) - sandwich bar chain Georg Buhrkohl (Subway) - sandwich bar franchisee Mark Reeve (Dene’s Delicatessen) - sandwich bar Terry Caldicot (Sodhexo) - foodservice

Upholding quality standards in sandwich making and retailing Our aims As the voice of the British Sandwich industry, the primary aims of the British Sandwich Association are:

Joe Street (Fine Lady) - baker

▲ To safeguard the integrity of the sandwich industry by setting

Tony Hacker (Applied Food Technology) - supplier

▲ To encourage excellence and innovation in sandwich making.

minimum standards for sandwich making.

▲ To provide a source of information for the industry.

SECRETARIAT JIM WINSHIP Director

▲ To promote the consumption of sandwiches. ▲ To provide a collective voice for all those involved in the making, distribution and retailing of sandwiches and to represent the views of the industry.

www.sandwich.org.uk

60 January 2010 SANDWICH & SNACK NEWS

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BSA Manufacturers & Distributors ANCHOR CATERING LIMITED Kent Office: Unit 2, Wotton Trading Estate, Wotton Road Ashford, TN23 6LL London Office: Global House, 21 Lombard Road SW19 3TZ Contact: Mark Leigh Tel: 01233 665533 Fax: 01233 665588 Mobile: 07966 664 408 mail@anchorcatering.co.uk www.anchorcatering.co.uk BRADGATE BAKERY Beaumont Leys, Leicester, LE4 1WX Contact: Clare Keers Tel: 0116 2361100 Fax: 0116 2361101 clare.keers@bradgate-bakery.co.uk

BRAMBLES FOODS LTD (MIDDLESBOROUGH) 13-15 Drake Court, Riverside Business Park, Middlesborough TS2 1RS Contact: Guy Truman Tel: 01642 230316 Fax: 01642 230093 guy.truman@brambles.co.uk www.brambles.co.uk BRAMBLES FOOD LTD (LONDON) Lords House, 665 North Circular Rd, London NW2 7AX Contact: Guy Truman Tel: 0208 453 7300 Fax: 0208 830 7137 guy.truman@brambles.co.uk www.brambles.co.uk BUCKINGHAM FOODS LTD Wimblington Drive, Redmoor, Milton Keynes MK6 4AH Contact: Jonathan Burr Tel: 01908 838900 Fax: 01908 838920 jonathan_burr@buckfoods.co.uk www.buckinghamfoods.co.uk CHARLES JARVIS FINE FOODS Unit 3 Riverside Ind Estate South Street, Rochford Essex SS4 1BS Contact: Alan Jarvis Tel: 01702 545111 Fax: 01702 548894 alan@charlesjarvis.co.uk www.charlesjarvis.co.uk FOOD PARTNERS HEATHROW LTD Galleymead Road, Colnbrook, Slough SL3 0EN Tel: 08450 549948 sales@foodpartners.co.uk www.foodpartners.co.uk FOOD PARTNERS KILMARNOCK LTD Rowallan Business Park, Southcraig Avenue, Kilmarnock, KA3 6BQ Tel: 08450 549948 sales@foodpartners.co.uk www.foodpartners.co.uk FOOD PARTNERS PARK ROYAL LTD 39 Brunel Road, Acton London W3 7XR Tel: 08450 549948 sales@foodpartners.co.uk www.foodpartners.co.uk

FRESH! NATURALLY ORGANIC Unit 26A, Abbey Ind. Est, Mount Pleasant, Wembley, London 8H0 LNR Contact: Chantelle Ludski Tel: 020 87952117 Fax: 020 87952119 chantelle@freshnaturallyorganic.co.uk www.freshnaturallyorganic.co.uk

FRESHWAY CHILLED FOODS Stafford Court, Stafford Road, Wolverhampton WV10 7EL Contact: Mr Alan Wright Tel: 01902 783666 Fax: 01902 781141 info@freshway-foods.co.uk GINSTERS LTD 83 Tavistock Rd, Callington Cornwall PL14 3XG Contact: Anna Ward Tel: 01579 386 200 Fax: 01579 386 240 anna.ward@ginsters.co.uk www.ginsters.com GREENCORE SANDWICHES - PARK ROYAL Willen Field Rd, Park Royal, London NW10 7AQ Contact: Clare Rees Tel: 0208 956 6000 Fax: 0208 956 6060 clare.rees@greencore.com www.greencore.com GREENCORE SANDWICHES – MANTON WOOD Manton Wood Enterprise Zone, Retford Road, Manton, Worksop, Notts, S80 2RS Contact: Andrew Wilcox-Jones Tel: 01909 512600 Fax: 01909 512708 www.greencore.com GREENCORE SANDWICHES – TWELVETREES Prologis Park, Twelvetrees Crescent, London E3 3JG Tel: 0207 536 8000 Fax: 0207 536 0790 Contact: Steve Maloney steve.maloney@greencore.com www.greencore.com HAKEN’S QUALITY FOODS Unit 2, Third Avenue Greasley St., Bulwell, Nottingham NG6 8ND Contact: Jason Haken Tel: 0115 9762995 Fax: 0115 9795733 hakensfoods@aol.com IMPRESS SANDWICHES (The Good Food Company) Units 4-5a, Horton Road Industrial Estate, Horton Road, West Drayton Middlesex, UB7 8JL Contact: Andrew Pocock Tel: 01895 440123 Fax: 01895 441123 andrew@impresssandwiches.com www.impress-sandwiches.com

KERRY FOODS IDA Industrial Park, Poppintree, Finglas, Dublin, Ireland Contact: Thomas Kiely Tel: 00353 18648000 Fax: 00353 18644033 www.freshways.ie MELTON FOODS 3 Samworth Way, Leicester Road, Melton Mowbray, Leicestershire LE13 1GA Contact: Wendy Smith Tel: 01664 484400 Fax: 01664 484401 wendy.smith@meltonfoods.co.uk

nick.anderson@tsfl.co.uk www.thesandwichfactory.ltd.uk SANDWICH BAR CHAINS BIRLEYS CHANDOS DELI GREGGS MARTINS CRAFT BAKERS PRET A MANGER SUBWAY CONTRACT CATERERS

PULLINS BAKERS LIMITED 29 High Street, Yatton North Somerset. BS49 4JD Tel: 01934 832135 Fax: 01934 876503 Contact: Angela Pullin angelapullin@pullinsbakers.co.uk www.pullinsbakers.co.uk

CATERING2ORDER COMPASS GROUP SODEXO SSP UK FOOD TRAVEL EXPERTS

RAYNOR FOODS Farrow Road, Widford Industrial Estate, Chelmsford, Essex CM1 3TH Contact: Heather Raynor Tel: 01245 353249 Fax: 01245 347889 sales@sandwiches.uk.net www.sandwiches.uk.net

BP OIL UK J SAINSBURY MARKS & SPENCER TESCO WAITROSE

S&L CATERING Units N and P, Shaw Business Park, Silver Street, Huddersfield, HD5 9AE Contact: Simon Shaw Tel: 01484 304 401 Fax: 01484 304 402 simon.shaw@slcatering.co.uk www.slcatering.com

TASTIES OF CHESTER LTD Prince William Avenue, Sandycroft, Flintshire, CH5 2QZ Contact: Richard Brown Tel: 01244 533 888 Fax: 01244 533 404 enquiries@tasties.co.uk www.tasties.co.uk

2114 FOOD 2 U - CHESHIRE BRUNCHES – MILTON KEYNES BRUNCH BITE WOLVERHAMPTON HUNGRY TUMS – LANCASHIRE LET’S EAT – PETERBOROUGH METRO SANDWICH COMPANY - GLASGOW MR ZAZA - HATFIELD SALISBURY SANDWICH COMPANY – SALISBURY SANDWICH MASTERS HOVE TASTEBUDS - FARNHAM THE BEAN – LONDON THE CRAVEN BAKERY – SKIPTON THE JOLLY BAKER – MIDDLESEX THE KISSIN’ CRUST LISNASKEA THE HOUSE - SURREY THE SERIOUS SANDWICH PEOPLE - CHICHESTER THE SOHO SANDWICH COMPANY – LONDON TOMLINSONS - LANCASHIRE

THE SANDWICH FACTORY Carlyon Rd Ind. Est, Atherstone, Warwickshire CV9 1LQ Contact: Nick Anderson Tel: 01827 719 100 Fax: 01827 719 101

BABETTE’S CAFE – COUNTY DOWN BANKS WILSON CATERING – CUMBERLAND

SAVELLE SANDWICHES LTD Unit G, Colindale Business Park, Carlisle Road, London NW9 0HN Tel: 0208 205 0303 Fax: 0208 205 3100 ContactL Sawas Kyriacou sawas@savellesandwiches.co.uk SOLWAY FOODS LTD 3 Godwin Road, Earlstrees Ind. Estate, Corby, Northants NN17 4DS Contact: Nicola Stock Tel: 01536 464494 Fax: 01536 409 050 nicolastock@northernfoods.com www.solway.com

MULTIPLE RETAILERS

INDEPENDENT SANDWICH BARS

SOLOIST

BIA BLASTA CATERING LTD BLACK OLIVE SANDWICH CO. - ALNWICK CAFE-TORIA – GREAT MISSENDEN CAFFE V - LONDON CASTLE PROPERTIES LIMITED – ISLE OF MAN CHERRY & HEATHER GLASGOW COFFEE CAKE LTD – PORTSMOUTH COLONEL’S MUSTARDS – BIRMINGHAM COOPERS SANDWICH BAR’S - ESSEX CRUSTIES BAKERY LTD KENT DELICIOUS – KENT DELLISH - LEICESTER DENES DELI - NEWCASTLEUPON-TYNE F.J. ESPOSITO LTD DUNDEE FIELDS FAYRE – YORK FUEL SANDWICH BAR LANCASHIRE GREAT COFFEE – NEWCASTLE-UPON-TYNE HEREFORD CATERING & SUPER SANDWICH CO. HEREFORD JASON SNOWDON LONDON MUNCHIES CAFE GIBRALTAR MURRAY WILSON TRADING LTD – STRATFORD UPON AVON ORINDI’S DELICATESSEN SURREY QUAYSIDE TEAROOM – NARBERTH RELISH THE SANDWICH SHOP – LONDON SALLY’S - DERBYSHIRE SALLY’S – SWINDON SEASONS - HELLEDON STRAND COFFEE LIMITED - DERBY STUFFED SANDWICH EDINBURGH TASTE (UK) LTD - ESSEX TASTEMYFOOD LIMITED – LONDON THANKS FOR FRANKS LONDON THE BAY TREE – CHIPPING NORTON THE CAFE - AYLESBURY THE ONE HUNDRED PENNY SANDWICH SHOP – TORFAEN THE SANDWICH LARDER LTD - ABERDEEN THE SANDWICHMAN – LONDON THE SANDWICH SHOP LIMITED – LEAMINGTON SPA

The British Sandwich Quality Promise The sandwich manufacturers and distributors listed below support The British Sandwich Association Code of Practice as The Minimum Standard for Sandwich Making and are subject to regular independent audits. Copies of BSA Audits are available, on request, to buyers (subject to agreement of manufacturers) by calling us on 01291 636338

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BSA Suppliers Index 2 SISTERS FOOD GROUP Leechmere Industrial Estate, Toll Bar Road, Sunderland Tyne & Wear SR2 9TE Contact: Paul Rowlands/ Alison Robb Tel: 01359 243 000 Fax: 0191 521 0652 paul.rowlands@2sfg.com www.challengerfoods.co.uk ABOUT FOODS LTD Oaklands Business Park Church Lane, Moor Monkton, York, YO26 8LA Contact: Nigel Upson Tel: 0845 8800 138 Fax: 0845 8800 139 nigel@about-foods.co.uk www.about-foods.co.uk ADVANCED FOOD TECHNOLOGY LTD Wenman Road, Thame Ind. Est, Thame, Oxfordshire, OX9 3UF Contact: Tony Hacker Tel: 01844 217303 Fax: 01844 212341 sales@grotecompany.com www.grotecompany.com

labels + labelling systems

ALLSTAT LIMITED Unit 10 Bowmans Trading Estate, Bessemer Drive, Stevenage, SG1 2DL Contact: Peter Tingle Tel: 01438 759084 Fax: 01438 740958 pt@allstat.co.uk www.allstat.co.uk ANCIENT RECIPES (SOLWAY VEG LTD) Empire Way, Gretna, DG16 5BN Contact: Gillian McAllister Tel: 01461 337 239 Fax: 01461 338436 gill.mcallister@solwayveg.co.uk www.ancient-recipes.co.uk BEACON FOODS Unit 3-4, Beacon Enterprise Park, Warren Road, Brecon LD3 8BT Contact: Sarah Davies Tel: 01874 622577 Fax: 01874 622123 sarah@beaconfoods.co.uk www.beaconfoods.co.uk BEL UK LTD Bel House, North Court Armstrong Road, Maidstone Kent ME15 6JZ Contact: Camilla Deane Tel: 01622 774800 Fax: 01622 759884 cdeane@groupe-bel.com www.cheese-recipes.co.uk Accreditation body: ISO BERNARD MATTHEWS FOODS LTD Great Witchingham Hall Norwich, Norfolk NR9 5QD Contact: Mr Duncan Marsh Tel: 01603 873935 Fax: 01603 876420 Mobile: 07825 206225 duncanmarsh@bernardmatthews.com

BRI-TAL (FOODS) LTD Chaucer House, Chaucer Business Park Kemsing, Sevenoaks, Kent TN15 6PW Contact: Chris Dellow T – 01732 763221 F – 01732 761 017 chris@bri-tal.co.uk www.bri-tal.co.uk BUNZL CATERING SUPPLIES Epsom Chase, 1 Hook Road, Epsom KT19 8TY Contact: Matt Johnson Tel: 01372 736300 Fax: 01372 736301 www.bunzl.co.uk

CALDER FOODS LIMITED Site 8 Marconi Road Burgh Road Industrial Estate Carlisle, Cumbria CA2 7NA Tel: 01228 518888 Fax: 01228 518899 Contact: Paul Barker paul.barker@calderfoods.co.uk www.calderfoods.co.uk CARGILL MEATS EUROPE Orchard Block, Grandstand Road, Hereford, HR4 9PB Contact: Peter Allen Tel: 01432 362902 Fax: 01432 362901 peter_allen@cargill.com Accreditation body: Dutch Veterinary Council

CHILTERN BAKERIES LTD Southam Road, Banbury, Oxfordshire OX16 2RE Contact: Claire Marshall Tel: 01295 227600 Fax: 01295 271430 salesadmin@flbltd.co.uk Accreditation body: BSA

COLPAC LTD Enterprise Way, Maulden Road, Flitwick, Bedfordshire MK45 5BW Contact: Rebecca Beattie Tel: 01525 712261 Fax: 01525 718205 rebecca.beattie@colpac.co.uk www.colpac.co.uk

DAIRYGOLD FOOD INGREDIENTS UK Lancaster Fields, Crewe Gates Farm, Crewe, Cheshire CW1 6FU Contact: Svitlana Binns Tel: 01270 589136 Fax: 01270 530726 sbinns@dairygold.co.uk www.dairygoldfoodingredients.co.uk

DEIGHTON MANUFACTURING (UK) LTD Gibson Street, Leeds Road, Bradford, West Yorkshire BD3 9TR Contact: Andy Hamilton Tel: 01274 668771 Fax: 01274 665214 sales@deightonmanufacturing.co.uk www.deightonmanufacturing.co.uk

CATERERS CHOICE LTD Parkdale House, 1 Longbow Close, Pennine Business Park Bradley, Huddersfield HD2 1GQ Contact: Sarah Pinder Tel 01484 532666 Fax 01484 532700 sarah@catererschoice.co.uk www.catererschoice.co.uk

CHEESE CELLAR 44-54 Stewarts Road London SW8 4DF Contact: Tina Alemao Tel: 0207 8196045 Fax: 0207 8196027 Tina.alemao@cheesecellar.co.uk www.cheesecellar.co.uk Accreditation body: BSA

54 January 2010 SANDWICH & SNACK NEWS

DELIFRANCE (UK) LTD 17 Chartwell Drive Ind. Est, Wigston, Leics LE18 2FL Contact: Alan Moutter Tel: 0116 257 1871 Fax: 0116 257 1608 www.delifrance.com ECLIPSE (UK) LTD 17 Chartwell Drive Ind. Est, Wigston, Leics LE18 2FL Contact: Alan Moutter Tel: 0116 257 1871 Fax: 0116 257 1608 www.delifrance.co

ENGLISH PROVENDER CO. LTD Buckner Croke Way, New Greenham Park, Thatcham, Berks, RG19 6HA, Contact: David Barker

Tel: 01635 528800 Fax: 01635 528855 david.barker@englishprovender.com

www.englishprovender.com BRC Grade A EURILAIT Leighton Lane Ind Estate, Leighton Lane, Evercreech, Somerset, BA4 6LQ Contact: Les Hausen Tel: 01749 838100 Fax: 01749 831247 leshausen@eurilait.co.uk www.eurilait.co.uk FOOD ANALYTICAL LABORATORIES LTD The Old mill, Oxford Road, Stoke on Trent, ST6 6QP Contact: Steve Watt Tel: 01782 822355 Fax: 01782 818515 steve.watt@falabs.com www.falabs.com Accreditation Body: UKAS

FOOD NETWORK LTD Keepers Cottage, Chrishall Grange, Heydon, Royston, SG8 7NT Contact: Peter McDermott Tel: 01763 837 000 Fax: 01763 838 280 peter@food-network.com www.food-network.com FOODSERVICE CENTRE Cheddar Business Park, Wedmore Road, Cheddar Somerset BS27 3EB Contact: James Simpson Tel: 01934 745600 Fax: 01934 745631 james@thefscgroup.com www.foodservicecentre.co.uk FRESHCUT FOODS LTD 14-16 Lilac Grove, Beeston, Nottingham NG9 1PA Contact: Peter Clee Tel: 01159 227 222 Fax: 01159 227 255 peter.clee@freshcut.biz FRIDAYS Chequer Tree Farm, Benenden Rd, Cranbrook, Kent TN17 3PN Contact: Pat Dunne Tel: 01580 710200 Fax: 01580 713512 pd@fridays.co.uk www.fridays.co.uk Accreditation body: BSA GLENRYCK FOODS LIMITED Newtown House, Newtown Road, Henley-on-Thames Oxon, RG9 1HG Contact: Tony Tunstall Tel: 01491 578123 Fax: 01491 635985 tonyt@glenryck.co.uk www.glenryck.co.uk HARTLEY’S FARM FOODS LTD Unit 1 Pendleside

Lomeshaye Business Park Nelson, Lancs BB9 6RY Contact: Michael Hartley Tel: 01282 691700 Fax: 01282 696459 michael@hartleysfarmfoods.co.uk

www.hartleysfarmfoods.co.uk HAZELDENE FOODS LTD Walthew House Lane Martland Park Industrial Estate, Wigan WN5 0LB Contact: Claire Gregory Tel: 01942 219910 Fax: 01942 219940 www.hazeldenefoods.co.uk claire.gregory@hazeldene.co.uk HEATHROW BAKERY Unit 6/7, Ridgeway Estate, Iver, Buckinghamshire SL0 9HW Contact: Farah Perry Tel: 01753 652888 Fax: 01753 650810 farah.perry@heathrowbakery.co.uk

Accreditation body: BSA INTERTASTE SAUCES & SPICES P.O Box 5631, 3297 ZG Puttershoek The Netherlands, 3297 ZG Contact: Rogel Toll Tel: 07738 939611 Fax: 0031786 769 117 roger.toll@intertaste.eu www.intertaste.eu IVORY & LEDOUX LTD 201 Haverstock Hill, London, NW3 4QG Contact: Daniel Glazer Tel: 0207 907 1947 Fax: 0207 436 4877 daniel.glazer@ivory-ledoux.co.uk www.ivory-ledoux.co.uk JIFFY TRUCKS LTD 26 Jubilee Way, Shipley West Yorkshire BD18 1QG Tel: 01274 596000 Contact: Leanne Stead leanne@jiffytrucks.co.uk www.jiffytrucks.co.uk JOHN WEST FOODS LTD Lancaster House, Tithe Barn Street, Liverpool, L2 2GA Contact: Paul Kent Tel: 0151 243 6200 Fax: 0151 236 5465 paul.kent@mwbrands.com JOSEPH HELER LTD Laurels Farm, Hatherton, Nantwich, Cheshire CW5 7PE Contact: John Chattel Tel: 01270 841500 Fax: 01270 841381 johnc@joseph-heler.co.uk www.joseph-heler.co.uk JUST EGG (Chilled Foods) Ltd Unit 7 Hilltop Road, Hamilton Industrial Park, Leicester LE5 1TT Contact: Pankaj Pancholi Tel: 0116 274 2822 Fax: 0116 274 2829 pankaj@justegg.co.uk www.justegg.co.uk

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BSA Suppliers Index KK FINE FOODS PLC Estuary House, Zone 3, Deeside Industrial Park, Flintshire CH5 2UA Contact: Graham Jackson Tel: 01244 286 200 Fax: 01244 286 201 grahamjackson@kkfinefoods.com www.kkfinefoods.com KOOKABURRA 3 Armstrong Road, N.E.Ind.Est, Peterlee, Co. Durham SR8 5AE Contact: Samantha Perry Tel: 0191 518 4000 Fax: 0191 518 4226 sperry@kookaburra-uk.com www.kookaburra-uk.com LEATHAMS PLC Leyburn Hall, Commercial Square, Leyburn, North Yorkshire, DL8 5BP Contact: Des Hillier Tel: 01969 624558 Fax: 01969 624559 Des.hillier@leathams.co.uk www.leathams.co.uk MARTIN MATHEW & CO. LTD 140 High Street, Cheshunt, Herts, EN8 OAW. Contact : Malcolm Smith Tel: 01992 641641 Fax: 01992 641888 malcolmsmith@martinmathew.co.uk

www.martinmathew.co.uk

MPE UK LTD Unit 18 Botany Business Park, Macclesfield Road, Whaley Bridge, Derbyshire SK23 7DQ Contact: Chris Powell Tel: 01663 732700 Fax: 01663 732900 chrisp@mpe-uk.com www.mpe-uk.com MTC INSULATION Solutions Ltd. Royston House 267 Cranmore Boulevard, Solihull, West Midlands, B90 4QT Contact: Patrick Nash Tel: 08452 300082 Fax: 08452 300083 patrick.nash@mtcltd.co.uk www.mtcltd.co.uk PANITALY SEFA S.p.A Via B. Buozzi, 4-20060Liscate Milan, Italy Contact Lisa Martin Tel: 0039 0295 656 3133 Fax: 0039 0295 350 361 l.martin@panitaly.it www.panitaly.it PAPERWORK (UK) LTD Victoria Rd, Skegness, Lincolnshire PE25 3SN Contact: Dianne Steadman Tel: 01754 613120 Fax: 01754 613122 paperworksales@paperworkuk.ltd.uk

www.paperworkuk.ltd.co.uk MILK LINK LIMITED 3120 Great Western Court Hunts Ground Road Stoke Gifford Bristol BS34 8HP Contact: Sandie Belton Tel: 0800 9882433 Fax: 01454 252300 Sandie.belton@cheese.co.uk www.milklink.com MOURNE COUNTRY MEATS LTD Unit 24, Rampart Road, Greenbank Industrial Estate, Newry, Co. Down, Northern Ireland BT34 2QU Contact: Brendan Dixon Tel: 028 3026 4968 Fax: 028 3026 0189 brendan@mournecountry.com www.mournecountry.com Accreditation body: BSA MOY PARK LTD Royal Oak Building, Marshfield Bank, Crewe, Cheshire, CW2 8UY Contact: Ms Rebecca Leadley Tel: 01270 257 722 Fax: 01270 215 881 www.moypark.co.uk

SUPPLIERS

PETTIGREWS Pinnaclehill, Kelso, Roxboroughshire Scotland TD5 8DW Contact: Peter Brookes Tel: 01573 224 234 Fax: 01573 223 717 sales@pettigrews.com www.pettigrews.com PIQUANT LTD Willenhall Lane, Bloxwich, Walsall, W.Midlands WS3 2XN Contact: Julie Smith Tel: 01922 711116 Fax: 01922 473240 salesinfo@piquant.co.uk www.piquant.co.uk Accreditation body: BSA PLANGLOW LTD King’s House, Bond Street, Bristol BS1 3AE Contact: Rachael Sawtell Tel: 0117 317 8600 Fax: 0117 317 8639 info@planglow.com www.planglow.com

PURAC UK LIMITED 50-54 St Paul’s Square Birmingham B3 1QS Contact: Gareth Jones Tel: 0121 236 1828 Fax: 0121 236 1401 www.purac.com RANK HOVIS The Lord Rank Centre, Lincoln Road, High Wycombe HP12 3QS Contact: John Hale Tel: 0870 728 1111 www.rankhovis.com RICH SAUCES 34 Jubilee Road, Newtownards Co.Down BT23 4YH Contact: Richard McFeeters Tel: 02891 819004 Richard@richsauces.com Web: www.richsauces.com

Contact: Bob Partridge Tel: 01273 596830 Fax: 01273 596 839 bob@southoverfoods.com www.southoverfoods.com THE INGREDIENTS FACTORY Unit 2-3 Hamilton Road Ind Estate, 160 Hamilton Road, London SE27 9SF Tel: 0208 670 6701 Fax: 0208 670 9676 Contact: Tim Marcuson tim@theingredientsfactory.com www.theingredientsfactory.com THE SEAFOOD COMPANY (Anchor Seafoods Limited & Cromer Crab Company) Devonshire House, Handcross West Sussex RH17 6BJ Tel: 01444 400363 Fax: 01444 400949 Contact: Marilyn Ridgewell sales@anchor-seafoods.com www.theseafoodcompany.com

ROYAL GREENLAND LTD Sinclair House,Station Road, Cheadle Hulme, Cheadle, Cheshire, SK8 5AF Contact: Simon Knight Tel: 0161 4858385 Fax: 0161 4869106 sikn@royalgreenland.com www.royalgreenland.com BRC Higher Level

TMI FOODS Lodge Way, Lodge Farm Ind. Est, Northampton NN5 7US Contact: David Abbott Tel: 01604 583421 Fax: 01604 587392 info@tmifoods.co.uk www.tmifoods.co.uk Accreditation body: BSA

SAM BROWNE FOODS Kelleythorpe Ind.Estate, Driffield, East Yorkshire, HU15 1DS. Contact: Phillipa Kendrick Tel: 01377 241238 Fax: 01377 241271

TOTAL PACKAGING SYSTEMS Unit 12 Saturn Business Park Fairfield Industrial Estate Hixon, Staffordshire ST18 0PF Contact: Katie Rose Tel: 0845 6430035 Fax: 0845 6430036

pkendrick@sambrownefoods.co.uk

katierose@totalpackagingsystems.com

www.sambrownefoods.co.uk

www.totalpackagingsystems.com

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

TRI-STAR PACKAGING SUPPLIES LTD Tri-Star House, Unit 4, The Arena,, Mollison Avenue, Enfield, Middlesex EN3 7NL Contact: Kevin Curran Tel: 0208 4439100 Fax: 0208 4439101 info@tri-star.co.uk www.tri-star.co.uk

roy.anderson@snowbirdfoods.co.uk

www.snowbirdfoods.co.uk SOUTHERN SALADS LIMITED Units 1 & 2 Cannon Bridge Cannon Lane Tonbridge, Kent TN1 9RP Contact: Mr Ray Boakes Tel: 01732 362444 Fax: 01732 361919 ray@southernsalads.co.uk www.southernsalads.com SOUTHOVER FOOD COMPANY LIMITED Unit 4, Grange Industrial Estate, Albion Street, Southwick, Brighton, BN42 4EN

UNIVERSAL MEATS (UK) LTD Hall Place, Sevenoaks, Kent TN15 OLG

Contact: Alan Burke Tel: 01732 760760 Fax: 01732 760780 info@universalmeats.com www.universalmeats.com UNSOY FOOD INDUSTRIES (UK) LTD 18, Gotham Road, East Leake, Loughborough, Leicestershire LE12 6JG Contact: Stuart Mathews Tel: 01509 854 491 Fax: 01509 856 406 stuart@unsoy.co.uk www.unsoytarim.com VERSEVELD PLC Coningesby House, 24 St Andrews St. Droitwich, WR9 8DY Contact: Paul Roper Tel: 01905 797999 Fax: 01905 798958 paul@verseveld.co.uk www.versevelduk.com ZWANENBERG FOOD UK LTD (Puredrive Fine Foods/Taste Original) Causeway Road, Earlstree Industrial Estate, Corby, Northants, NN17 4DU Contact: Caroline Hooton Tel: 01536 463000 Fax: 01536 463085 Carolineh@puredrive.co.uk LINKED ASSOCIATION LOCAL AUTHORITY CATERING ASSOCIATIONS LACA Administration Bourne House, Horsell Park, Woking, Surrey GU21 4LY Tel: 01483766777 Fax: 01483751991 admin@laca.co.uk CONSULTANT INTERNATIONAL MASTER CHEF & AUTHOR Tom Bridge 21, Blackhorse Avenue Blackrod Village Bolton BL6 5HE Tel: 07889111256 tom.bridge@cookerydetective.com www.btinternet.com/~tom.bridge/

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

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BSA Product Index ADVISORY/CONSULTANCY SERVICES Factory Advanced Food Technology Foodservice Centre MTC Insulation Solutions Ltd. RJL Software Retail Foodservice Centre BAKERY PRODUCTS Morning Goods Bri-Tal (Foods) Ltd Chiltern Bakery Delifrance Heathrow Bakery Patisserie Bri-Tal (Foods) Ltd Delifrance Chiltern Bakery Heathrow Bakery Viennoiserie Bri-Tal (Foods) Ltd BREAD AND ROLLS

Unsoy Food Industries (UK) Ltd Relishes Ancient Recipes (Solway Veg Ltd) Beacon Foods Calder Foods Cheese Cellar English Provender Co Intertaste Sauces & Spices Leathams Pettigrews Southover Food Company Ltd The Ingredients Factory Pickles Ancient Recipes (Solway Veg Ltd) Cheese Cellar English Provender Co Leathams Pettigrews Southover Food Company Ltd The Ingredients Factory Preservatives Purac UK Limited CLEANING MATERIALS Bunzl Catering Supplies

Fresh Chiltern Bakeries Heathrow Bakery Panitaly Rank Hovis

CONSULTANCY Food Analytical Laboratories Ltd

Speciality Bri-Tal (Foods) Ltd Delifrance Heathrow Bakery Panitaly

DESIGN & BUILD CONSULTANCY Advanced Food Technology Colpac MTC Insulation Solutions Ltd Total Packaging Systems

BREAD MAKING INGREDIENTS Cheese Cellar BUTTER AND SPREADS Butter Dairygold Ingredients Eurilait Ltd Spreads Eurilait Ltd Cheese Cellar Milk Link Spreads (olive) Leathams CHEESE Bel UK Caterers Choice Cheese Cellar Dairygold Ingredients Eurilait Ltd Joseph Heler Leathams Milk Link Southover Food Company Ltd CHUTNEYS AND RELISHES Chutneys Ancient Recipes (Solway Veg Ltd) English Provender Co Leathams Pettigrews The Ingredients Factory

CRISPS Southover Food Company Ltd

DELIVERY VEHICLES Jiffy Trucks Ltd DRESSINGS, SAUCES AND MAYONNAISE Dips The Ingredients Factory Dressings Ancient Recipes (Solway Veg Ltd) English Provender Co. Spreads KK Fine Foods Plc Milk Link Mayonnaise Caterers Choice Cheese Cellar English Provender Co. Fridays Just Egg Piquant Rich Sauces Unifine Sauces & Spices Mustards Unifine Sauces & Spices Southover Food Company Relishes Beacon Foods Southover Food Company Ltd Sauces & Ketchups Ancient Recipes (Solway Veg Ltd)

56 January 2010 SANDWICH & SNACK NEWS

Beacon Foods Caterers Choice English Provender Co. Intertaste Sauces & Spices KK Fine Foods Martin Matthew & Co Piquant Rich Sauces The Ingredients Factory DRINKS Concentrates Ivory & Ledoux Ltd Juices Caterers Choice Leathams Southover Food Company Ltd EGGS & EGG PRODUCTS Eggs (hard boiled) Fridays Just Egg PAP Eieren & Eiproducten B.V. Egg Products Freshway Chilled Foods Fridays Leathams PAP Eieren & Eiproducten B.V. EQUIPMENT Buttering machinery Advanced Food Technology Deighton Manufacturing (UK) Conveyors Advanced Food Technology Deighton Manufacturing (UK) MPE UK Ltd Total Packaging Systems Cutting equipment Advanced Food Technology Labels Allstat Paperwork (UK) Planglow Labelling Systems Labelling Systems/Barcoding Allstat Paperwork (UK) Limited Planglow Labelling Systems Total Packaging Systems Machinery MPE UK Ltd Packaging Machines Colpac Total Packaging Systems Sandwich Making Machinery Advanced Food Technology Deighton Manufacturing (UK) FACTORY DESIGN Alimentos Daily Fresh Total Packaging Systems FISH PRODUCTS Canned Fish Food Network Glenryck Foods Limited John West Foods Ltd Ivory & Ledoux Ltd

Martin Matthew & Co Crayfish Royal Greenland The Seafood Company Prawns Royal Greenland The Seafood Company Salmon Caterers Choice Challenger Foods Food Network John West Foods Ltd Leathams Martin Matthew & Co. Sardines Martin Matthew & Co. Seafood/Shellfish Products Ivory & Ledoux Ltd Southover Food Company Ltd Unsoy Food Industries (UK) Ltd Tuna Caterers Choice Challenger Foods Food Network Glenryck Foods Limited Ivory & Ledoux Ltd John West Foods Ltd Martin Matthew & Co. Universal Meats Tuna (Premium) Food Network Glenryck Foods Limited Ivory & Ledoux Ltd Martin Matthew & Co Southover Food Company FLOUR Rank Hovis FRUIT Guacamole Leathams Pineapple Caterers Choice Food Network Freshcut Foods Ltd Ivory & Ledoux Ltd Martin Matthew & Co. LABORATORY Eclipse UK Ltd Food Analytical Laboratories Ltd MEAT PRODUCTS Bacon Food Network Leathams Mourne Country Meats Southover Food Company Ltd TMI Foods Verseveld PLC Beef Leathams Hartley’s Farm Foods Ltd Sam Browne Foods Universal Meats Verseveld PLC Zwanenberg Food UK Ltd

Chicken Cargill Integra Challenger Foods Grampian Country Foods Hartley’s Farm Foods Ltd Kookaburra Leathams Moypark Sam Browne Foods TMI Foods Universal Meats Verseveld PLC Zwanenberg Food UK Ltd Continental Leathams Minster Fine Foods Ltd Duck Cargill Integra Challenger Foods Kookaburra Sam Browne Foods Universal Meats Verseveld PLC Ham Food Network Leathams Martin Matthew & Co. Minster Fine Foods Ltd Mourne Country Meats Verseveld PLC Marinated Meats Calder Foods Food Network Kookaburra Meatballs Zwanenberg Food UK Ltd Pork Challenger Foods Food Network Hartley’s Farm Foods Ltd Kookaburra Leathams Mourne Country Meats Sam Browne Foods Southover Food Company TMI Foods Zwanenberg Food UK Ltd Poultry Hartley’s Farm Foods Kookaburra Southover Food Company Salami Southover Food Company Sausages Food Network Leathams Mourne Country Meats Snowbird Foods Southover Food Company TMI Foods Zwanenberg Food UK Ltd Turkey

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BSA Product Index Kookaburra Leathams Unsoy OILS Ivory & Ledoux Ltd Martin Matthew & Co ORGANIC PRODUCTS Ancient Recipes (Solway Veg Ltd) Beacon Foods Eurilait Ltd Fridays Leathams The English Provender Co. (Suffolk Foods) Unsoy Food Industries (UK) Ltd PACKAGING Auto-seal Packaging MPE UK Ltd Total Packaging Systems Cardboard Bunzl Catering Supplies Colpac Disposable Bunzl Catering Supplies Food wraps Colpac Tri-Star Packaging Supplies Plastic Bunzl Catering Supplies Tri-Star Packaging Supplies Sandwich Packs Alimentos Daily Fresh Colpac PASTA Bri-Tal (Foods) Ltd

Caterers Choice Food Network Freshcut Foods Ltd Leathams Martin Matthew & Co. Southover Food Company Ltd PRESERVATIVES Purac UK Limited RECIPE DEVELOPMENT Tom Bridge REFRIDGERATED VEHICLES Jiffy Trucks Ltd SANDWICH FILLINGS (READY PREPARED) Beacon Foods Calder Foods Cheese Cellar Eurilait Ltd Freshcut Foods Ltd Fridays Hartley’s Farm Foods Ltd KK Fine Foods Plc Unsoy Food Industries (UK) Ltd Frozen KK Fine Foods Plc Unsoy Food Industries (UK) Ltd SNACK PRODUCTS KK Fine Foods Plc Unsoy Zwanenberg Food UK Ltd

Ivory & Ledoux Ltd Martin Matthew & Co

SALADS Calder Foods Hazeldene Foods Southern Salads Limited Salads (prepared) Freshcut Foods Ltd Southover Food Company Ltd Southern Salads Limited Unsoy Sundried Tomatoes Beacon Foods Leathams Plc Martin Matthew & Co. Unsoy Food Industries (UK) Ltd Sweetcorn Beacon Foods Caterers Choice Food Network Ivory & Ledoux Ltd Martin Matthew & Co. Southover Food Company Ltd Universal Meats

VEGETABLES

Tomatoes Beacon Foods Caterers Choice Food Network Ivory & Ledoux Ltd Leathams Plc Martin Matthew & Co. Unsoy Food Industries (UK) Ltd

Canned Vegetables Food Network

VIENNOISERIE Southover Food Company Ltd

SOUPS Leathams Southover Food Company Ltd

NEW MEMBERS

Chargrilled/ Roasted Beacon Foods Freshcut Foods Ltd Ivory & Ledoux Ltd Leathams Unsoy Whether you require analytical testing of food and drink, dairy, water, or pharmaceuticals, Eclipse Scientific Group provide a comprehensive range of microbiological, physical and chemical testing services combined with industry leading technical expertise and customer service.

Acquired in 2006 by Inspicio, a world leader in the international inspection and testing market, and with over 20 years experience, Eclipse Scientific Group takes pride in delivering the highest standards of service with the utmost integrity.

As a market leader, Eclipse Scientific Group works hard to achieve the high standards that our customers demand and expect. Our fleet of over 40 refrigerated vans ensures efficient sample collection whilst our accredited laboratories guarantee rapid result turnaround providing you with instant access to your results via our secure web portal.

With 12 UKAS/INAB accredited laboratories strategically located across the UK and Ireland, we are able to offer our customers an unrivalled range of tests and services provided by our experienced and knowledgeable staff, backed up with the reassurance that comes from our extensive range of accreditations.

Our independent quality department undertakes an internal programme of self inspection to ensure that our exacting standards are met and that we remain at the forefront of the industry.

Listening to our customers is a priority and enables us to deliver a better service, giving you confidence that we are a testing partner you can trust.

For further information contact our Customer Services team: T, 01354 697 027 / e. sales@eclipsescientific.co.uk Web. www.eclipsescientific.co.uk

International Sandwich Manufacturers

baenzigerm@bell.ch www.bell.ch Contact: Markus Banziger

ALIMENTOS DAILY FRESH S.A. Avendia El Parque 423 Golf de Manquehue Lo Barnechea, Satiago, Chile Tel: 56-2-4119100 Fax: 56-2-4119101 Contact: Felipe Mustakis Email: ja_perez@dailyfresh.cl

BORGESIUS CONVENIENCE Marconistraat 8 8912 AX Leeuwarden, Holland Tel: 0031 58 2348 455 Fax: 0031 58 216 0720 e.boogaard@borgesiusconvenience.nl www.borgesius.nl Contact: Emiel Boogaard

BELL AG Rupperswilerstrasse 5 5503 Schafisheim Switzerland Tel: 0041 62 885 95 55 Tel: 0041 62 885 95 66

GIESSE FRES GROUP Via Don Bosco N.2 43029 Traversetolo, Parma, Italy Tel: 0039 0521 842 611 Fax: 0039 0521 844 141 Contact: Alessandro Bettini

KOKA VERWALTUNG GMBH Mike’s Sandwich Market Gustav-Kunst Strasse 14 20539 Hamburg, Germany Tel: 0049 40 780 9850 Fax: 0049 40 780 9855 kadereit@mikes-sandwich.de Contact: Christoph Kadereit NORDIC LUNCH AB Box 5924 Majorstua 0308 Oslo, Norway Tel: 0047 23 33 44 34 Fax: 0047 23 33 44 34 k.brandmo@nordiclunch.com Contact: Kjetil Brandmo SIGMA BAKERIES PO Box 56567 3308 Limassol, Cyprus Contact: Georgios Georgiou

Tel: 00357 5 363 968 Fax: 00357 5 346 131 SUPER SNACK Am Schwimmbad 5, 67722 Winnweiler, Germany Contact: Karin Halm Tel: 0049 6302 9819780 Fax: 0049 6302 98197822 info@superweck.de Accreditation body: BSA, IFS

Product Listing BACON TMI Foods Bakery Inserts Sigma Bakeries Ltd BREAD Sigma Bakeries Ltd Cooked Meats

TMI Foods Organic Products Sigma Bakeries Ltd PORK TMI Foods Sandwiches Borgesius Convenience Cool Food AG Giesse Fres Group Greencore Convenience KOKA Verwaltung GmbH Nordic Lunch AB Snack Attack Super Snack SANDWICH FILLINGS (prepared) Sigma Bakeries Ltd TMI Foods Speciality Breads Sigma Bakeries Ltd

www.sandwich.org.uk January 2010 57

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CL ASSIFIED

We offer an extensive range of premium quality ingredients for the Sandwich & Snack market.

Tel: 01992 641641

email: sales@martinmathew.co.uk www.martinmathew.co.uk

58 January 2010 SANDWICH & SNACK NEWS

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CL ASSIFIED

Reach thousands of potential customers from as little as £115

Paul Steer 01291 636333 Andrew Emery 01291 636334 or email: paul@jandmgroup.co.uk

QUALITY TUNA AT REMARKABLE PRICES Importers, Stockholder & Distributors.

Erik Thorbek H&T Walker Ltd 1876 Goddess House, Helford, Cornwall, TR12 6JX Tel: 01326 231800 / 07824 325480 Fax: 01326 231758 Email: et@goddessfoods.co.uk Website: www.goddessfoods.co.uk

www.sandwich.org.uk January 2010 59

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