Sandwich & Snack News - Issue 147

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Sandwich snack news INTERNATIONAL

www.sandwich.org.uk

issue 147 sepTeMBeR 2013

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Innovators In Taste

We’ve launched a new range to complement today’s flavour trends: Peri Peri, Mango and Lime, Caribbean Jerk, Samba Salsa, Spicy Chipotle & many more Continuing to offer a variety of quality Mayonnaise from Value to Premium

Challenge our R&D team to enhance and add flavour to your products.

To find out more or to request samples please contact our sales team who will be happy to help

Tel: 01922 711116 Email: salesinfo@piquant.co.uk www.piquant.co.uk

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INSIDE EDITOR SIMON AMBROSE t: 01291 636343 e: simon-ambrose@btconnect.com

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

SUBSCRIPTIONS t: 01291 636333 tony@sandwich.org.uk

CONTENTS NEWS Page 4 - Greggs is targeting the food-to-go sector, where it has “underperformed,” in a bid to stem further losses in profits and market share.

PROFILE Page 8 - Harris + Hoole believes it has found a gap in the crowded UK coffee shop market by offering both high-quality coffee and similarly excellent food-to-go, with local supplier input. Simon Ambrose talks to founder Nick Tolley and Hannah Saunders, head of food.

Page 22 - Former M&S food on the move buyer Andrew Sherick has thrown up the security of what must be one of the best jobs in the business to launch his own premium, indulgent milk shakes company. He talks here to Simon Ambrose about moving to ‘the other side of the table.’

Page 26 - Tesco’s partnership with Euphorium Bakery appears to be really paying off, with a fantastic food to go offer that’s imposing a new benchmark for the industry. Juliet Shield went along to find out for herself.

ADVICE Page 14 - Jonathan Scoffield, Director of Marketing at Greencore Food-to-Go, delivered some fascinating insights into the sandwich industry and the challenges it faces, in a key address at the BSA’s recent AGM. INTERNATIONAL Page 18 - Food Service Centre - the Somerset-based market leader in creating and managing private label, ready to eat food solutions – has been breaking new ground in Central and Eastern Europe to support an existing customer looking to revamp its food offering across these emerging markets. FSC Managing Director, James Simpson reveals some of the challenges faced by the company.

DAY IN THE LIFE OF …

Page 36 - Marketing manager Grace Allwright is based in Brighton at the UK offices of event organiser Diversified Business Communications. Under her leadership, lunch!, the UK’s leading trade show for the food-to-go market, won Best Marketing Campaign of the Year at the Association of Event Organisers’ Awards in 2012. This year’s lunch! returns to the Business Design Centre in Islington, London, on 26-27 September. This is her day…

PREVIEW Page 40 - LUNCH! SHOW PREVIEW ©Published by J&M Group.

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

PHONE +44 (0) 1291 636338 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

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NEWS

“Underperforming” Greggs targets the food-to-go sector GREGGS is targeting the food-to-go sector, where it has “underperformed,” in a bid to stem further losses in profits and market share.

The announcement comes as recent results show that half-year profits fell by £4.6m to £11.4m, and it warned annual profits would now be £3m lower than expected. Like-for-like sales, which exclude new outlets, fell 2.9% in the first half of 2013, partly due to cold weather at the start of the year. Recent trading has also been hit by July's heatwave.

The markets, however, were unconvinced and shares fell more than 7% following the announcement.

The company now plans to spend the next three years revamping the company’s existing stores into a “bakery food on the go” format, with an all-day food-to-go offer, seating and a number of new products, including a new range pizza and cakes.

Greggs said it would focus on improving existing shops rather than opening new stores, with plans to refit up to 240 shops in the year. It will also launch a customer loyalty scheme to try to win more customers. The changes will result in one-off charges of up to £8m in the second half of the year.

The company is also taking steps to enhance the quality and range of its fillings, including its popular steak bake, and develop recipes. Earlier starts have been introduced for retail staff to prepare sandwiches in time for breakfast, and trading hours have been extended into the afternoon to cater for a growing trend

for afternoon snacking.

It’s also closing Greggs Moment coffee shops, and scrapping plans to build a new manufacturing facility to produce frozen foods.

The revamp will see Greggs gradually move out of its local bakery-style stores towards locations near offices and travel hubs such as motorway service stations.

Introducing the new plans, Gregg’s chief executive Roger Whiteside, who took over from Ken McMeikan five months ago, said: “Whilst over many years Greggs has developed a leading position in the bakery market, there is no question that customer preferences are shifting towards food on the go.

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Food on the go is a £6bn market and it is growing at an annual rate of 9%, and already some 75% of customer visits to Greggs are about food on to the go.

“So whilst Greggs has defended its position as the leading UK retail bakery business, it has underperformed [in] the food on the go market and new entrants and existing competitors have rapidly expanded shop numbers and better met customer needs in the market."

In fact, 80pc of the company’s sales already come from sandwiches, savouries and drinks, compared to 10pc 40 years ago. Just 6pc of Greggs sales now come from bread and rolls,

compared to 55pc in 1973.

“We can’t hold on to trying to win in bakery and food on the go,” Mr Whiteside said. He added that Greggs was losing market share in the food-onthe-go market, which drove a decline in a 2.9pc like-for-like sales in the first half of its financial year, which resulted in pre-tax profits falling to £11.4m, down from £16m over the same timeframe in 2012. Like-for-like sales in the five weeks to August 3 fell another 3.2pc as the heatwave kept customers away from stores.

“Greggs is a brand with broad appeal, attracting customers of all types and we have the opportunity to fulfil more of their needs by focusing on food on the go at all times of the day," he said.

"We are already beginning to make changes to our product offering to reflect our new focus, with encouraging early results.

Our sweet range has been simplified and redeveloped to offer more contemporary products better suited to snacking or a treat to go with lunch. We have introduced a new pizza product that has quickly become one of our best-selling lines - popular at lunchtime but also perfect for afternoon and evening snacking.

"We have improved the filling recipes in our bestselling Steak Bakes and Sausage and Bean Melts. We also have further product developments and upgrades in the pipeline with many opportunities to continue to improve our product offer and develop our position in the food on the go market."

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NEWS

Co-op relaunches food to go under new Loved By Us private label THE Co-operative is relaunching its food to go range under the new Loved

by Us private label brand this autumn with an additional 30 new lines.

The new food to go range sees The Co-operative taking a new direction for its “fantastic food products”, the company says.

Reinforcing its commitment to British farmers, standard range sandwiches, salads, flatbreads and wraps will contain 100% British meat, poultry and fish, wherever possible; British free-range egg and British or Irish cheese.

There are new hot or cold breakfast rolls: free-range egg and bacon; and egg and tomato. Classic sandwiches will be improved with softer breads and extra fillings – the prawn sandwich, for example, has 25% more prawns than before.

The lunch range features Middle Eastern and Indianstyle flatbreads; wraps and

sushi-inspired Futo rolls.

Lines include a Hoi Sin Duck Futo Roll and Harissa Salmon Flatbread.

There’s a new range of lunchtime salads, inspired by world cuisine, including a Lebanese Chicken Salad featuring bulgur wheat, lentils, dried apricots and sultanas, topped with marinated chicken and accompanied with a houmous and chemoula drizzle.

The range also includes a food to go breakfast offering including Syrup Porridge, made with small oats, oat bran, semi-skimmed milk and sweetened with syrup.

There are three new smoothies: Berridelicious, raspberries, strawberries and blackcurrants; Strawberryana, a smooth mix of sweet strawberries and banana; and Fruity and Rooty, with an orange juice base and banana and ginger puree.

New food to go desserts include Blackforest Dessert, a

Don’t miss the lunch! show A diary reminder that lunch!, the show for the UK’s food-to-go industry, returns to the Business Design Centre in Islington, London, on 26-27 September, with over 290 exhibiting companies.

New products will be a key focus – there’s a major preview inside this issue but there are also other attractions, particularly in the Working Lunch theatre. For instance, Andrew Walker, the former managing director of sandwich chain Pret A

Manger, now a retail consultant, is sharing his observations and expertise on the lunchtime market during a headline Keynote.

M&S former food to go buyer Andrew Sherick (and a former BSA chairman) is also a speaker, with a ‘Buying Masterclass.’ He’s also exhibiting his new company’s products at the show – Mr Sherick’s Shakes.

chocolate mousse with cherry compote, chocolate sponge and dark chocolate curls; Lemon Curd Surprise Mini Muffins and a Fruity Coconut Macaroon.

Its lunchtime meal deal is

continuing – customers can buy a selected sandwich or salad, with a snack such a fruit pot, dessert pot, crisps or chocolate, and a bottle of water, fruit juice or fizzy drink for £3.00.

Importers to the sandwich industry

Cooked chicken, tuna and roast duck meat

deliveries nationwide s from 1 pallet to container

UM

UNIVERSAL MEATS (UK) LTD

Universal Meats (UK) Ltd

Hall Place, Sevenoaks, Kent TN15 0LG

Tel: 01732 760760

www.universalmeats.com

Also, check out the BSA stand, M243

www.sandwich.org.uk September 2013 5

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NEWS

Costa Coffee franchisees plan to open Pita Pit in Manchester COSTA Coffee franchisees Simon and Tracy Vardy are to open the first British branch of Pita Pit in Manchester city centre this October.

The couple already operate 17 Costa Coffee franchises through their Altrincham-based Sim Trava business, which employs 140 people.

Pita Pit was founded in Canada in 1995 and there are now 430 outlets in North America, Australia, New Zealand, South Korea, Trinidad and Tobago, France and Brazil.

The Vardy’s have signed-up to launch a total of 10 branches over the next five years, then 15 more the following five, as well as a further five Costa sites by 2015.

They anticipate the addition of the coffee shops will take their annual sales from £7m to £9m, while their Pita Pit plans have the potential to increase revenues by up to £10m a year once the roll-out is complete.

The chain's motto is 'Fresh Thinking and Healthy Eating' and supplies made-to-order pit wraps that are low in salt, carbohydrates and calories.

According to the website, customers order their sandwiches based on the main ingredient (offerings include Philly cheesesteak, falafel and chicken souvlaki, with the exception of their "garden pita") and then the customer specifies the other ingredients they would like to be added from a selection of cheeses, (offerings include feta, cheddar, and Swiss), a salad bar (offerings include alfalfa sprouts, jalapeño, and pineapple), and a selection of sauces and spreads (including tzatziki, Caesar salad dressing, and honey mustard).

Chapati Man trialled at select Waitrose stores A number of Chapati Man products from the Indian wrap and snacks supplier, are being trialled in around 35 Waitrose convenience and food to go stores from this month.

Products include a large Chicken Tikka Samosa (100g), a Bhaji Selection snack pack, with a mango chutney (110g) and an Aloo Tikki snack pack, with a tomato dip (110g).

Its three wrap flavours are still selling in Morrisons stores across London and the South East (around 80 stores).

“This is an exciting coup for Chapati

Man, as Waitrose’s food-to-go fixture is predominantly own-label, so to obtain this listing is a great achievement,” say founders Chris and Andrea Rai. The company won a BSA Sandwich Designer of the Year category in 2011.

New sandwich shop in Heanor A new sandwich shop has opened in Heanor, Derbyshire, a new departure for owner Marc Scarborough, who has been in the building trade for most of his life and continues to work as a maintenance engineer.

The shop, which recently received a five star hygiene rating, offers breakfast cobs, cold cobs, jacket potatoes with home-made fillings like bolognese or curry, paninis, home-made scotch eggs and cakes, salad boxes, crisps and pop. In the winter time Marc plans to offer

warm food like Shepherd’s Pie and lasagne.

Marc, 38, of Loscoe, said: “This is all new to me. My partner Holly has given me some tips and pointers.

She is on maternity leave at the moment but will be returning to her job in a restaurant.”

Holly also provided the inspiration for the shop’s name and gave the premises a cinematic theme which is illustrated by the pictures of stars like Marilyn Monroe, Elvis Presley and James Dean inside.

Do you deliver catering and want to increase profits?

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Built by caterers for caterers, Spoonfed says it “understands your business pains and through automating processes such as customer confirmation, production aggregation and invoicing, customers are happy and you save time and money”.

With a simple ‘pay per use’ system,

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you only pay for the orders you process through the system and within months Spoonfed will more than pay for itself, adds the company.

“Visit us at Lunch!, stand A203 or alternatively please book a demo on our website – you’ve nothing to lose and everything to gain!”, it says. www.getspoonfed.com

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HARRIS + HOOLE find a gap in the market with quality food-to-go Harris + Hoole believes it has found a gap in the crowded UK coffee shop market by offering both high-quality coffee and similarly excellent food-to-go, with local supplier input. Simon Ambrose talks to founder Nick Tolley and Hannah Saunders, head of food

H

arris & Hoole opened with a huge amount of publicity last year. Part-financed by Tesco, the quality coffee and sandwich chain has now opened 18 standalone stores in the south east of England since launching, as well as five shops on Tesco sites or within Tesco stores.

It’s also broken out of the confines of the M25, with shops in Guildford and Crowborough and the most recent sandwich and coffee shop opened within a Tesco Extra hypermarket in Watford.

There are plans to become a national chain, but they’re not in any big rush.

The offer has moved on considerably

since the first opening in Amersham, when food was restricted to breakfast and high tea items, without a sandwich in sight. It seems that they wanted to focus on getting the coffee side right initially before broadening out.

Since January it has done just that, taking on Hannah Saunders from SSP on the food development side, who has since put together a fantastic range of all-day food for the fast-growing chain.

It’s still a fairly restricted range – no accusations of an over-complicated menu here – but sales, they say, have been going extremely well, and they have been at pains to adapt the menu to involve an

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element of local produce – cakes, jams and the like – from groups such as cakemaking mums, producing excellent product, with continuity of supply.

Increasingly confident of its position, Harris + Hoole believes it has actually found a gap in the crowded UK coffee shop market by offering both highquality coffee and similarly excellent food in shops tailored for each location, says founder Nick Tolley.

“Our customers increasingly see us as being in a different category to mainsteam coffee shops: a half way

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PROFILE

house between a high street coffee shop and a quality takeaway food outlet such as Le Pain.

“In many ways, when we started as a coffee led business we were most concerned about getting the coffee right.

We were and still are pitching our coffee at a high level and we always felt that our food needed to be commensurate.

“With the Amersham opening the food did take a bit of a back seat, but we’ve now brought in Hannah Saunders and our wet/dry ratio is now sitting comfortably at around 60/40, and nearer 50/50 in some of our district stores where we have more covers.

“There’s no doubt that it’s an area of huge potential for us. Looking at the menu’s we’re coming up with – and Hannah’s currently working on an Autumn menu - it’s pretty inspiring stuff, which you’re not seeing in any of the other coffee-led businesses.”

I’ve come to meet Nick and Hannah at the newish Cannon Street branch, a vast cavern of a building with more than three dozen seats, light filled windows and distressed mirrors. It’s a heavilycontested site, of course, with affluent financial-district customers spoilt for choice, with several Pret’s, a Benugo, Leon, M&S Simply Food, and Barry Hampson’s Nuvo, close by. But they’re still flocking in as the key lunchtime slot approaches.

If they haven’t heard of H&H through word of mouth, it’s likely they will have encountered some of the stories in the national press that hit the papers when the operation first started to open its first wave of stores, proving that

‘All our sandwiches are made with love – all our recipes are scratch recipes,’ says Hannah Saunders.

‘Everyone laughs at me but I think you can genuinely taste love in a product – you can see when something is created with love and passion’ there’s no such thing as negative publicity.

Many of the papers were indignant that there had been some sort of ‘coverup’; that it wasn’t a ‘pure’ independent.

Tesco’s was ‘revealed’ as a financial backer (Nick won’t say by how much), in the same way that it has backed Euphorium (reviewed by Juliette Shield in this issue), and this was deemed ‘a bad thing’.

Far from being a cover up, H&H never made a secret of the alliance, and as far as I’m concerned, and I think the majority of punters, it’s really not an issue. In the real world it’s impossible for an independent to grow beyond a certain

level without substantial backing, whether from a private investment company, or a major brand.

Although, naturally there’s no Tesco branding, H&H have actually gone out of their way to appear transparent and democratic, as well as locally orientated.

For coffee lovers, for instance, there’s nothing left to the imagination here.

Customers can get up close and personal to the baristas serving from four Nuova Simonelli Aurelia T3 machines sited on plinths that stick out into the shop floor.

“It’s all a matter of taking down the barriers,” as Nick calls it. “We’re bringing the customers into the

Barista Training There are three components to a coffee, says Nick Tolley: the beans, the machine and the barista, but probably 90% of what you drink is generated by the experience of the barista.

“We make sure ours are exceptional. Entry level 1 baristas receive four and a half days’ training to get up to the standard. They will usually then be on the job for three months before they go on to level 2 –with a number of days of more on-

site training.

Coffee is sourced from London company, Union Hand Roasted.

Expanding so quickly must have brought some real operational challenges, particularly as they’ve gone from zero to over 300 personnel in just over a year. Have you managed to achieve a high degree of consistency of product across the estate, I ask?

“I almost would say I hope not,” he muses.

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PROFILE experience as well. By having an easygoing attitude the customers can feel relaxed.”

All the shops are individually designed and fitted-out, so there’s no chain feel about them, “It’s amazing how jealous people are of their coffee shops,” says Nick. “We were keen to create from the beginning this sense of being local shops.

So it was important not to have a template for each of them.

“It would be a lot easier and cheaper for us to do that – to buy 1,000 benches, for example. But this shop is individually designed, as is the next one. We want people to feel that the shop is their own; unique to that street and that neighbourhood.

“It’s not some sort of prefabricated, soulless template that can be found ubiquitously on every high street in every town across the land.”

The food is served next to the till. No opulent displays here: it’s all kept simple and beautifully presented with the mainly flat-bread sandwiches sold flat from the counter, with salads boxed up and sold on ice.

“Our USP has really been to make sandwiches hand made, fresh daily, and it sounds corny, but all our sandwiches are made with love – all our recipes are scratch recipes,” says Hannah Saunders.

“Everyone laughs at me but I think you can genuinely taste love in a product –

you can see when something is created with love and passion.

“One of our best selling products is the Halloumi, chargrilled aubergine and chipotle chilli jam flatbread. It’s not revolutionary but it absolutely delivers on flavour and it appeals to everyone - both meat lovers and meat avoiders love it.

“We have a selection of breads – we developed a bespoke flatbread with a supplier; we have also been lucky enough to work with Paul (the bakery) and created a range of Harris & Hoole artisan breads, which meets the needs of our market. We’ve also developed an Anglicised sliced sour-dough.

“Then we have developed our own twist on a breakfast muffin which our customers love. We’re currently working on our winter range. We don’t want to

Australian café innovation It’s a curious fact that Australia émigrés dominate innovation in London when it comes to the café scene. As well as H&H, think of Peter Dore-Smith’s Kaffeine, St Ali, Nude Espresso, Caravan, and Salvation Jane.

Nick Tolley graduated with a degree in economics and politics from Canberra’s Australian National University, and worked at a management consultancy firm.

A move to London followed and, after nine months “making egg and mayo sandwiches” in a café, he took the decision to start up his first coffee shop business with younger siblings, Andrew and Laura.

Established in 2006, that business, Taylor St, now has nine shops in London and helped to convince Tesco that a new, larger, separate business run by the Tolleys could be the retailer’s way into a growing

marketplace.

I asked him why, in his view, Australia had become such as ‘breeding-ground’ for coffee innovation and entrepreneurs.

“There’s a sense of just how good food can be and also a more advanced coffee culture. There the expectation is that if there’s really good food, the coffee is going to be equally good. It can also be very liberating being an Aussie over here because you’re not bogged down or entrenched in the norms of the industry.

“But I’ve been coming back and forward to London for 25 years and the distance the London food scene has travelled in that time has been incredible. Even 15 years ago, London had a reputation of being a fairly dour scene. Some people now believe that London has now overtaken Sydney for innovation now.”

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give too much away at the moment, but we are working around tastes of home, ‘back to what you know’ flavours. Not necessarily retro, but with a twist. But consistency and quality is absolutely crucial to us.”

Another big customer favourite is the prosciutto, mozzarella and wild rocket; they also love the chicken, and smokey bacon club, with slow-roasted tomatoes and dry-cured bacon, which is made with sourdough and has real depth of flavour, she says. 50% of the food can be heated and a lot of the customers are going for that.

Meanwhile, the salads are going from strength to strength, especially when they’re on display. The mozzarella, slow roast tomato and pesto orzo salad has been a particularly good seller. “We just jumped on the trend of orzo – everyone loves the next grain thing. It’s outselling all our other salads,” explains Hannah.

Early development work saw lots of experimentation, but they learned that there were limitations in some areas.

“We went on a learning curve with our bakery. We learned that there are some classics you just don’t play around with – we tried to get clever with our shortbread, but we soon went back to a classic, and our customers just love the classic beautiful shortbread.

“But we do play around with flavour profiles so we add some interest at seasonal times of the year. Our recipes continue to change and evolve – partly because we spend so much of our time asking customers what they think, and the feedback we are getting is brilliant.”

She throws out a big hint about the winter menu when she says that they are

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PROFILE

currently running a central focus group around children. “”There is much more we can do in meeting the needs of families, so we’ve been doing lots of trials of products. Understanding their mindset is really important.”

The food is made from three kitchens serving as hubs currently, which will increase as the estate grows – the kitchen in Amersham is servicing a cluster of six shops within a 50 mile radius, with products made fresh overnight. London, which has been “more challenging because of the expensive real estate,” is served by one kitchen off site, and this has the capacity to serve up to 30 shops – but they plan never to go above that number.

Nick explains the thinking behind the clusters: “This allows us to provide a regional focus to the menus and shops.

What we are keen not to do is to have a

large warehouse, shipping sandwiches in a plastic container around the country.

We wanted the menus in the shops to feel locally inspired as much as possible.”

Hannah expands on the local theme.

“We looked to each of our shops to have a local aspect. In Rickmansworth, for example, there is the best red velvet cake you have ever had in your life, provided by a group called Yummy Mummy – and I would happily pitch that against anyone else’s.

“In Watford we are working with a part-time Mums company which is providing us with cakes – it’s their love and passion.

“We hold local Spy days when we look for things like jams and chutneys and cup cakes. In Walton we have amazing cup cakes provided by a company called Cake Queen – they are stunning. So every single shop has its own identity. It does involve more work, but our processes allow us to be flexible, particularly as we expand.”

Meanwhile, the technology and social media side of things has also been a particular focus as both a means of marketing and making the customer feel involved.

H&H has just launched a “customer experience changing” mobile app. “You can download the app and it will record how you like your coffee: say you like your usual as a medium, skinny latte with three shots, extra hot,” explains Nick. “So when you come to check in to H&H, your picture and regular order will appear at the till, as well as your loyalty card. The next step will be that you can pay with your phone. Innovation is really manifesting itself throughout the business.”

Harris & Hoole Sandwiches ■

■

■

■ ■

Ham and cheese ciabata with tomato chutney and wild rocket Chicken and smokey bacon club toasted with emmental and slow roast tomatoes Halloumi, chargrilled aubergine and chipotle chilli jam flatbread (v) Prosciutto, mozzarella & wild rocket flatbread Roquito chicken salad ciabata with mange tout and fresh coriander Mediterranean tuna ciabata with red pesto & seasonal mixed leaf (n)

Salads ■ Superfood salad - wild rocket, watercress, quinoa, beetroot, edamane beans and blueberries with a balsamic dressing (v) ■ Moroccan chicken salad harissa spiced fruited cous cous with seasonal mixed leaves, fresh pomegranate and a yogurt & mint dressing ■ Sweet chilli chicken noodle salad with mange tout, Roquito peppers, rocket and fresh coriander ■ Mozzarella, slow roast tomato & pesto orzo salad (v) (n)

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NEWS

The British Sandwich Association Invites You to LUNCH! 2013

Salt Review Continues The Department of Health is continuing to review salt targets across a range of products, including key ingredients used in the sandwich industry.

Reports we have received show that they are generally looking for a 10 per cent reduction on the 2012 targets, with a few exceptions.

In the case of spreads, the proposal is to maintain the 2012 SWA target but to reduce the maximum target by eight per cent.

The Department is also pushing for a 15 per cent reduction in the Sales Weighted Average (SWA) target for processed cheeses and a 20 per cent reduction in the maximum target for cheese spreads, although the SWA targets would remain unchanged.

In the case of Cheddar, a 10 per cent reduction is being sought but there has been some discussion over food safety issues with mature cheddars and over histamines which can cause health issues for children.

The lobby group CASH (Consensus Action on Salt & Health), which has been present at all these meetings, argues that the histamine issue is over exaggerated and says it believes manufacturers need to reconsider the whole process of cheddar making using brine salt rather than salt crystals.

Although bread manufacturers say they have only just met the 2012 target and have yet to assess the consequences of this, the Department is pushing for a further 10 per cent reduction in the SWA as well as the introduction of a maximum of 450mg sodium.

EVERYONE'S favourite industry event is back as lunch! returns to the Business Design Centre, London on 26-27 September. lunch! is the UK’s leading and multi-award-winning trade show for the food-to-go industry and the 2013 event is set to be the biggest and best yet with over 50 more quality exhibitors on the show floor, plus lots of new features to help you stay ahead of your competitors.

• Meet 300 quality exhibitors • Learn with the ‘Working lunch!’

Education Programme • Discover innovative food, drink, packaging, technology and equipment products • Have the industry's best new products pitched to you with the Innovation Challenge • Find products from new, artisan producers in the Innovation Zone Come and see us at stand M 243!

Sandwich Bars Guide The Sandwich Bars guide is now available in a downloadable pdf version. It can be purchased from the Food Standards Agency site.

There is a discount for members.

New Gourmet Fast Food is The Dogs The hot dog – the epitome of fast food a cooked sausage, wrapped in a bun and served from stands on the street.

Traditionally the ‘dog’ is a German Frankfurter, steam cooked, slightly rubbery and usually smothered with ketchup and mustard. The UK has not attempted to produce its own version.

Until now.

Food lovers and old friends, Mark Yates and Gregg Wallace have spent the last 12 months perfecting the ultimate hot dog for the 21st Century. Their company, Empire Dogs, the UK’s first British hot dog producer has been researching and tasting flavour combinations and sourcing ingredients to perfect the recipes. Using quality products - a combination of exotic spices and 100% British meat – they’ve finally succeeded in creating the first premium, British hot dog, which was launched at Olympia at the Speciality and Fine Food Fair. Each recipe in the range is named after a character once familiar in London’s docks where spices from the four corners of the world were landed.

Meet (and eat) the Duke of Cajun made from Red Tractor assured chicken, the Earl of Frankfurt (100% outdoor reared pork) and the Baron of Pamplona (Red Tractor farm assured

12 September 2013 SANDWICH & SNACK NEWS

British beef). A low salt content and less than 350 calories (including the bun) these gourmet dogs have the lowest fat content of any hot dog today.

Says Mark Yates; ‘The concept is simple – we’ve taken a well known fast food and repositioned it as a premium, healthy product. We’ve used fantastic British meat combined with spices that originally were imported to the UK on ships along the River Thames.

The characters reflect the men that worked the wharves and built their Empire south of the river. That said, our main goal is to change the perception of the humble hot dog, over the years it has been recognised as a cheaply made, high fat, high calorie snack. We’re proving that it can be low in fat, made from high quality ingredients and most importantly it can taste good! Finally a guilt free fast food!’

The company is exhibiting at the lunch! show. See them at stand number: U210

S&SN_147_Sept13_p12-13_Layout 1 12/09/2013 19:21 Page 13

tomatoes • vegetables • beans & pulses • fish & meats fruits • olives, olive oil & vinegars • pasta range & specialities • jam & preserves Martin Mathew & Co Ltd is a leading Importer & Distributor in the UK with over thirty years experience, supplying the foodservice, manufacturing, and retail sectors. Martin Mathew & Co Ltd has successfully built its reputation on supplying the highest quality ingredients and have an extensive product range of over 250 product lines.

Martin Mathew & Co Ltd Tel: 01992 641641 email: sales@martinmathew.co.uk | www.martinmathew.co.uk

S&SN_147_Sept13_p14-17_Layout 1 12/09/2013 19:22 Page 14

ADVICE

‘The future is bright for Sandwiches’ Jonathan Scoffield, Director of Marketing at Greencore Food-to-Go, delivered some fascinating insights into the sandwich industry and the challenges it faces, in a key address at the BSA’s recent AGM

O

ne of the things that struck me initially when I first joined the company from outside the sandwich industry was the market’s enormous scale and diversity; the number of food-to-go options open to consumers is simply breathtaking!

According to BSA figures, the total market is probably worth in the region of £6.5billion, and that’s excluding quick-service restaurants and the ‘made-athome’ sector, which you could argue is probably worth another £10billion.

The market is vast and it continues to grow for a number of reasons.

Firstly, indications are that our population is growing and will continue to do so.

Before 1991 increases were small… typically between 13%. But from 1991 to 2010 population increased by 8.5%, which means there are a lot more consumers out there, and that’s good news for the marketplace.

Predictions between now

and 2030 are for even faster growth in excess of 14%, which again gives us confidence for the future.

This acceleration is partly because the birthrate is going up and immigration is increasing, but it’s also about the fact that people are both living and working for longer. This all creates more demand in the marketplace.

with lots of other categories such as mobile phones and games. This really means that food needs to deliver in terms of value and interest.

Lastly and really importantly, more women than ever are in full or parttime work, and that looks set to continue. If you look back to the 1960’s, there was a real dearth of convenience

We’re also spending more on food, although as a percentage of income, the figure is actually going down because food is competing

food. Interestingly, women moving into the workplace since that time has probably been the engine-room for convenience food growth.

14 September 2013 SANDWICH & SNACK NEWS

That trend is set to continue by 2030 70% of women will be in full or part-time work.

But we do face some key challenges. From research we’ve recently commissioned, we can see that one of the challenges facing the industry is the high level of promiscuity: consumers buy food-to-go seven times a month on average and they go to six different outlets on average to buy it.

The key reasons for this are location and time.

Consumers we asked said they had on average only 27 minutes for lunch. For many of us that means leaving the office, walking to a food to go outlet, standing in the queue, buying our lunch and often taking it back to our desk and consuming it, although that probably gives us only around five to ten minutes to eat it. So one thing we need to look at as an industry is how we can help consumers make better use of their valuable time.

We are all burdened and time-pressured. We’re busy –

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ADVICE

we’re working harder and we’re working for longer, sadly; we’re probably traveling further to work, and that’s all putting timepressure on our working life.

As a result, we’re all constantly juggling between one thing and another. We’re also increasingly eating alone. So all-in-all, we’re looking for quick convenient solutions. Despite the recession, convenience is key and for many consumers…worth paying for.

snacking will account for 45% of all eating occasions.

So, how can we convert all this research into commercial opportunities for the sandwich industry?

Our own research, conducted on day-part opportunities with a panel of 500 food-to-go consumers, shows that for the vast majority of people lunchtime is still the main event.

Nearly everyone we spoke to on the panel was either regularly or occasionally buying lunch out of home.

New day-part opportunities are emerging for Sandwiches...

Traditionally the three meal choices were breakfast, lunch and dinner, but our eating habits are now verging on an all-day snacking experience.

It’s like one long eating frenzy to cope with the daily grind: cereal, chocolate, crisps, fruit you name it! It’s estimated that by 2030 almost 40% of ‘meals’ will be had out of the home and

But 25-30% of people are also regularly buying foodto-go on other occasions. In fact, breakfast seems to be the ‘in thing’ in terms of focus. This is interesting because many food-to-go operators probably haven’t got a credible breakfast range at the moment and that has to be an opportunity.

Another opportunity is the massive prize for converting the people who only occasionally buy food-

to-go to more regular buying; to a certain extent we are already seeing this as consumers are increasingly making more frequent shopping missions.

It’s also being helped because of the growth of the coffee sector and convenience shopping. Consumers have so much more choice now.

The availability of convenience stores is undoubtedly having a big impact on the market – in the past when they had perhaps four or five different outlets to go to, they now might have in excess of 20.

Similarly, the growth of both branded & independent coffee operators has been incredible over the past 1015 years.

of their food-to-go repertoire. In our research, 96% of food to go consumers were buying sandwiches on either a regular or occasional basis.

Interestingly, there are four main reasons why they buy them: ● The first reason is that they are substantial.

Consumers see them as something that will fill them up and get them through the afternoon.

Let’s be honest: For many consumers, their lunch break is a real oasis in the middle of the day, they want to enjoy it but also make sure their sandwich gets them as far through the afternoon as possible without snacking.

Significant growth opportunities make the Sandwich market a great place to be!

Now, the really great news for us is that for consumers, sandwiches are at the heart

● The second thing is the variety of sandwiches on offer to meet different tastes, occasions and moods. For manufacturers, this causes an immense amount of

www.sandwich.org.uk September 2013 15

S&SN_147_Sept13_p14-17_Layout 1 12/09/2013 19:22 Page 16

ADVICE ‘The really great news for us with food-togo is that for consumers sandwiches are at the heart of the food-to-go repertoire’

complexity, and the reality is that although there might be 50 products available, consumers probably pick up the same three or four every time.

The trouble is that they’re all picking a different three or four. ● Sandwiches also offer a great value proposition.

The market has done an excellent job in driving costs down and making sure that value is absolutely exceptional over the last three years. ● The last point is that whether you’re driving down the motorway, walking down the street, on the tube and at a desk, sandwiches are really

functional. They are really easy to eat and I think customers recognize that.

There’s a level of versatility which gives us protection from other competing categories.

So, in summary, I think the sandwich market is a really great place to be, consumers love them and there’s a lot of reasons to be really optimistic about future growth.

Key challenges ahead Nevertheless, there are a number of key challenges, which are important to growing the market. ● The first is health. Over 80% of our 500 food-togo consumers indicated that health formed some part of the decisionmaking process.

This ranges from the 21% who say they are on a diet or are occasional dieters. We need to ask ourselves: are we catering for their needs?

Three times as many people say I’m not on a diet but I’m trying to eat more healthily. Just 17% of people – the hedonists - said they actually don’t care – it’s more about fuel than health for them.

So, balancing the needs of both the dieters and those who want a healthier, more nutritious lifestyle will be the key to avoiding losing consumers to other ‘healthier’ categories. ● The second area is freshness. The preconception many consumers have is that sandwiches are mass produced on a machine, with all the negative connotations that come with that. The reality is that only a small proportion of sandwiches are made in this way.

How do we convey these positive fresh and handmade attributes, as well as the fact that sandwiches are largely made from wholesome and nutritious ingredients? We need to work together as an industry to provide positive PR for the whole category.

● The third area is taste. In our recent pole of consumers, only 56% of our panel said they were buying sandwiches on a regular basis.

There were three key reasons: one was health – they were trying to avoid bread and mayo, another was the hotter competition from other categories such as Sushi, Soup & meal pots, and the third was taste – sandwiches were thought to be a little bit boring and not having moved with the times.

So what do we do about this? We need to make sure that taste is at the forefront of development and make sure that the good taste message is conveyed in the retail environment. So often fantastic development work is done, but when it gets on to the shelves the message is lost. We need to shout ‘loud & proud’ about it with fantastic food photography and evocative language in store. ● The fourth area is trust…figures show that consumers increasingly don’t trust large organizations. The really worrying thing for large manufacturers is that not only is the UK towards the bottom of the international league table, but that the level of trust

S&SN_147_Sept13_p14-17_Layout 1 12/09/2013 19:22 Page 17

ADVICE is going down. Figures for supermarkets are somewhat better, but even so, 40% of consumers that were asked in a recent poll said they didn’t trust the food and drink industry. For many consumers, a lack of trust in ingredients, on-pack declarations, the manufacturing process and technical integrity may mean the difference between buying a sandwich or not. ● Lastly, we need to ensure that we constantly innovate to make the market compelling and ‘top of mind’ for consumers. This may be about using new technology to speed up the food to go buying transaction or build consumer loyalty.

In terms of packaging formats: probably 90% of

products on the shelf are currently in triangular packs which consumers associate with mass production. It may be that we need to break the mould and make sandwiches look a lot more interesting with innovative

new packaging formats.

The meal deal has become the promotional language of our industry but it is a ‘double edged sword’. Whilst great headline prices are really attractive to consumers, they can also drive value out of the category. Many new, more interesting sandwiches are destined to fail because they are sitting outside the meal deal and this does not encourage innovation. We must work hard to find innovative promotional mechanics that still deliver great value but also support newness and build consumer loyalty.

The real challenge is how we can work together All of these challenges are ones we all face ‘day-in & day out’. The real challenge is how we can work together to address them and continue to grow this great category.

www.sandwich.org.uk September 2013 17

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INTERNATIONAL

FSC helps break new ground in emerging European food to go Food Service Centre - the Somerset-based market leader in creating and managing private label, ready to eat food solutions – has been breaking new ground in Central and Eastern Europe to support an existing customer looking to revamp its food offering across these emerging markets. FSC Managing Director, James Simpson, reveals some of the challenges faced by the company

I

n January 2011 FSC were invited by a key UK customer, who they had been working with for 22 years, to help develop a new hot and cold product range for their 800 Central and Eastern European petrol forecourt sites With the economy both at home and in Europe gripped by recession, it was not the most obvious time to embark on a significant expansion of FSC’s operations, especially as the move would need new suppliers, manufacturers and distribution networks alongside inregion offices and staff to oversee the new business.

“When one of our key customers invited us to join them in growing their business we knew it would be a tough venture, with elements of risk, but the team were keen to take on the challenge, and the potential rewards were also clear to see,” said Managing Director James Simpson.

“As a family-run business we have the advantage of being a bit more agile in our decision making and therefore we are able to move quickly to take

advantage of new opportunities.”

FSC’s award-winning ready to eat food range had been such a roaring success in the customer’s stores across the UK and in other European markets that they were keen to take this offering into new countries.

To facilitate the move, they committed to refitting their forecourt stores across the Czech Republic, Slovakia, Hungary, Poland and Bulgaria.

However, despite this enthusiasm from the customer, FSC’s ability to supply on such a large scale in markets where they had no existing business or infrastructure was not straightforward.

Moreover, the customer wanted FSC to ensure that the product offered across the five countries was consistent and, crucially, that it met UK food safety standards.

The range in Central and Eastern Europe includes: Sandwiches, baguettes, hot dogs, wraps, hot wraps, paninis, toasties, pastries and juices. There are also a number of more localised products including Hungarian goulash

in a bread bowl, hand-held rolled Cordon Bleu and Schnitzels.

“In some of these countries FSC was starting from scratch,” says Jeremy Simpson, FSC’s lead person on the Central and Eastern European contract.

“For instance, in Bulgaria there was almost no food currently on offer in any of the customer’s forecourt sites, whilst in other countries the offering varied from store to store, depending on what was available locally. Polish stores simply offered hot dogs!”

Meanwhile, the customer’s staff had either very little or no experience of offering food in store, so there was a culture shift to achieve as well as a considerable training burden.

“The challenge was significant but we have a strong relationship with the customer; the product was awardwinning and proving to be hugely advantageous to our customers’ businesses wherever it was offered both in the UK and Europe; and sometimes in business, you just have to go with your instinct. This just seemed like the next

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INTERNATIONAL

step in FSC’s journey and I was confident we had the team to deliver it,” added James Simpson.

Even with a strong business case, the UK, Hungary and Bulgaria were all in the grips of recession and the banks were not forthcoming with the funds.

Instead, funding had to be secured from inside the business using an equityfunded model. Paul James, FSC’s Finance Director, recounts: “At the time the banks were not keen on financing anything in Europe, particularly when we were forecasting 12 months of

“

I would like to thank your team and yourself for an excellent association which truly cares for its members.

”

upfront investment before any cash started to flow and a further 12 months before starting to generate a monthly profit. We had to take a risk and look to find the resources from within.”

By September 2011, a separate company, FSC CEE, was formed with

Software for the food industry

Ready for the proposed changes to the labelling legislation?

Don’t worry we are

Michael Curley. The Buffet Shop Ltd. Helensburgh

See how at.... www.youtube.com/user/GWThompsonLtd

GW Thompson Ltd - 01708 767946 www.sandwich.org.uk September 2013 19

S&SN_147_Sept13_p18-21_Layout 1 12/09/2013 19:23 Page 20

INTERNATIONAL 1989

1993

1996

2002

2009

2011

2013

2014

FSC established in Somerset to supply the emerging convenience market with specialist food based support services Launch of first truly national non-private label brand in the UK including Northern Ireland Launch of international consultancy services with work in France, Portugal, Switzerland, Scandinavia and South America. Work continues over the next 10 years in Australia, Hong Kong, Israel, Bulgaria, Greece and more, making FSC the most globally active consultancy specialising in the sandwich industry.

Established second office in Sweden - our first overseas base with local staff FSC celebrates 20 years and sells its 400 millionth sandwich.

FSC sandwiches are sold daily in thousands of locations across UK, Ireland, Scandinavia and the Baltics.

Established FSC CEE (Central and Eastern Europe) Roll out complete to Czech Republic, Slovakia, Hungary, Poland and Bulgaria FSC to celebrate 25 years of award winning business

an office established in Hungary and a staff of 11 was recruited with the help of both foreign recruitment agencies and existing contacts. James Simpson reflects: “From our experience of launching in other new markets we understood that when undertaking any project in new territories, it’s key to have local employees who can offer insight into the local market and, vitally, the local tastes and food trends.”

The Central and Eastern European

market team also received support from the UK office back in Somerset with procurement, NPD, operations and finance. In fact, such was the need to get things moving quickly that whilst the FSC CEE team were being recruited and finding their feet, the FSC UK team were getting the wheels in motion securing suppliers, manufacturers and distributors. This meant everything was in place to meet the roll out start date of January 2012.

As with all new ventures, it is not always smooth sailing. A delay in store refits and a change to equipment requests, resulted in the planned roll-out timeline slipping by four months, which put pressure on the projected profits.

“It was a nervous time” recalls James Simpson. “We had taken some risks to fund this expansion in our operations and this was a dangerous time for the project to stall. But we have a strong relationship with the customer and we could see that this was just one of those glitches that was outside of our control and, in hindsight, unsurprising given the scale of the task.”

Although FSC could breathe a sigh of relief when the full roll out was completed in January 2013, as anticipated there were still teething problems. At every stage individual country tastes had been taken into account, and insight was gained by hiring staff from each country, but there was still - and continues to be - an ongoing need for products to be reworked and the model to be refined as the company learned more about the local consumers and food tastes.

But by far the biggest ongoing challenge was contending with the crossborder transportation across these five countries, a problem made even more difficult with Bulgaria being separated

20 September 2013 SANDWICH & SNACK NEWS

from the rest by Serbia and Romania.

FSC’s Operations Manager Theron Bates, describes the process: “In some of these markets we’re shipping fresh food with four days shelf life to sites six days a week and we have to take into account local legislation, regional distribution, trunking and currency.

Only Slovakia use Euros and we are buying products from all five markets plus the UK, so as a result the profitability of even the smallest of the nearly three thousand weekly orders could be dependent on five exchange rates. Add onto that large fluctuations in orders we’re seeing due to the heightened severity in seasonal weather conditions and it can become a pretty complex model. You could definitely say it keeps us on our toes.”

Including these five new territories, FSC has now won contracts and set up local teams in 12 markets across Europe and North America. FSC’s consultancy arm expands this global reach with projects undertaken in a further 18 countries. After all the hard work it has taken to establish new supply chains, it hopes to capitalise on this recent investment by securing further business in these new regions.

James Simpson concludes: “From past experience we know it’s never easy when entering a new market, and even harder entering multiple markets at the same time, but FSC has met this challenge before, so I knew we could do it. I’d be lying if I said there were no sleepless nights, but it was worth it.

We’re in a great place having added even more expertise to the FSC portfolio; and most importantly we’ve delivered on our commitment to our customer, who is experiencing growth YOY with a +30% uplift in food sales since last summer.”

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PROFILE

Andrew Sherick:

poacher turned gamekeeper Former M&S food on the move buyer Andrew Sherick has thrown up the security of what must be one of the best jobs in the business to launch his own premium, indulgent milk shakes company. He talks here to Simon Ambrose about moving to ‘the other side of the table’

T

he forthcoming lunch! show is going to be a bit different for Andrew Sherick this year, for one key reason: he’s going to be selling, rather than buying.

After six years as one of the most powerful people in the industry as a buyer within M&S’ Food On The Move impulse team, he’s now moved to the other side of the table as poacher turned gamekeeper with his own company, and the launch of its first range of products – premium, indulgent milk shakes branded Mr Sherick’s Shakes.

He’s now aiming to shake up the soft drinks fixture with the range that features only fresh milk and the ‘finest ingredients,’ and you have to say, with that sort of experience behind him he must know what he’s talking about.

As a buyer he first became aware that there was a gap in the market for a new range of branded adult milk shakes beyond the aisles of M&S around four years ago. A real lover of indulgent milkshakes himself, the idea of launching his own company took hold subsequently and it’s been an idea he’s been working on ever since.

Now almost at the moment of truth as the products are unveiled at the show, it’s something of a relief that he’s achieved his ambition. It’s also a huge relief that he’s not going to be pipped at the post by another company with the same idea as he

approaches launch date, always a nerve-racking possibility in this fastmoving industry.

“I absolutely loved working for M&S – I had a wonderful time throughout my career there. But I’m as sure as I can be that this is going to be a success. I’ve always loved milkshakes and it often frustrated me that many retailers, restaurants and delis failed to offer a high quality, milk-based drink that was both premium and specifically aimed at adults,” he explains.

“I also know from my own retail experience that indulgent milk-based products continue to increase sales whatever the weather and whatever the performance of the rest of the categories in which these products sit.”

Few people can have such insights into the category as he has and if I was a betting man I would certainly be backing him. A number of investors already have, in fact, and with the company name registered as Mr Sherick’s Ltd, it wouldn’t take a genius to work out that there must be other products on the drawing board, although he’s certainly not letting on at the moment.

“Really, for the time being I’m 100% focused on launching this range. It’s definitely going to be a bit nerve-racking taking the products to the show for the first time, but I’m confident. I honestly believe these

22 September 2013 SANDWICH & SNACK NEWS

products will create a new sub-sector in the category. We’re aiming to put a bit of magic back into the classic milkshake and believe that Mr

S&SN_147_Sept13_p22-23_Layout 1 12/09/2013 19:24 Page 23

PROFILE In addition to his role at M&S, Andrew Sherick was also chairman of the British Sandwich Association before handing over to SSP’s David Jones at the Annual General Meeting this May. One of his key initiatives was the successful Sandwich World Record attempt at Salford Quays, Manchester when The British Sandwich Association smashed the record for the number of people making sandwiches simultaneously in one place.

The Association successfully brought together 607 people in a large marquee to annihilate the previous official record set by Subway in the USA of 254 sandwiches.

Sherick’s Shakes will inject some new excitement and unashamed decadence into the adult soft drinks category.”

The result of those four years of

planning is a five-strong offering of what ‘long-time lover of luxury’ Sherick claims will be the “most indulgent milkshakes to hit the UK’s chilled fixture”.

Mr Sherick’s ‘mintalicious’ Hint of Mint features real mint chocolate chips; luxurious cookies and choc chips are the star ingredients of Cookies & Cream, which promises drinkers that it ‘takes the biscuit’; and Pot au Choc, offering ‘total chocolate heaven’, has the finest Belgian choc chips to provide an indulgent burst of flavour.

Meanwhile, two further offerings take their inspiration from two of Sherick’s all-time favourite desserts – Softly Banoffee is Sherick’s milkshake take on the enduringly popular Banoffee Pie and features banana and toffee to provide ‘sweet mellow yellow delight’, while Strawberry Pavlova promises to deliver ‘summer in a bottle’ and contains real meringue pieces.

All variants have a shelf life of up to 16 days and are made using only

British milk and dairy products, while each bottle (RSP: £1.99, 250ml) carries an enticing on-pack invitation to ‘Shake Me’.

So does his experience as a buyer at M&S – he actually worked for M&S for a total of 22 years – mean the range is a virtual shoe-in at multiple retail chains? “Not at all, no-one is going to take on a product unless it’s on merit. I’m talking to a couple of people at the moment, and I’m expecting to be able to announce something soon, but I can’t say anything at the moment. But the products will also be ideal for foodservice and particularly for sandwich bars and cafes.”

In spite of his long experience in the category, he admits that starting his own company and launching the initial range has been a steep learning curve. “Obviously at M&S you’re part of a team and you can rely on colleagues for their expertise and skills. With the new company I’ve been involved in everything. I’ve learned a lot of new things, but I’ve also had to recognise my limitations and know when to call in other people – although I still have to put the jigsaw together on my own.

“It hasn’t always gone well – to begin with there was what I would call ‘restless disatisfaction’ where we were keen to move things on, but the trials just weren’t right. In the end we’ve come up with some fantastic products.”

www.sandwich.org.uk September 2013 23

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NEW PRODUCTS

Benders Paper Cups at lunch!

BENDERS Paper Cups will be using the lunch! show as a platform from which to relaunch its Super Insulated hot cups.

The leading paper cup company recently announced that it was increasing manufacturing capacity to meet growing demand for the high performance product and expects to further that demand by promoting the Cantare stock design at the show.

Part of the UK manufacturer’s unique insulated hot cup selection, the

Cantare premium hot cup has been designed to provide the best experience for today’s discerning coffee drinker. It will be exhibited alongside the company’s eco-friendly cup design, Verde, which forms part of the Elementi range, Benders’ environmentallyaware product selection.

There are nine cups in the Verde range, giving a full and comprehensive selection to both the vending and catering markets. The UKmanufactured single wall hot cups are derived from

National Flexible Feels The ‘Crunch’ NATIONAL Flexible has been appointed to provide the latest packaging for a new range of prepacked croutons launched for sale in major supermarkets.

Manufactured under licence by Chaucer Foods UK Ltd, the world’s leading soup crouton manufacturer, the packs needed to have instant shelfappeal. As such, the printing of the film was a key factor in reproducing the artwork of the iconic logo to make them instantly recognisable as an extension of the Heinz brand.

National Flexible produced a bespoke metallised laminate which was printed on the very latest state-ofthe-art high-speed gravure press using a series of laser-engraved cylinders to ensure that the artwork was reproduced to the highest quality.

“Specialist bespoke laminates can often mean a lengthy lead time as the materials are made to order. We offer all of our customers the opportunity to benefit from reducing those lead times to a matter of days by making use of our free stock-holding facility,” said National Flexible’s Sales Manager Lee Rollinson.

Tel: 01274 685566 www.nationalflexible.co.ukx

renewable sources and accredited as suitable for commercial composting. These products have been developed to provide an eco-friendly alternative and are expected to attract significant interest from exhibition visitors, particularly as the Verde range is available to buy off the shelf with no wait time involved.

The Cantare range is the jewel in Benders’ crown with its high quality print finish in matt and gloss and contemporary design options.

The cup is designed to

combine operational benefits with superior insulation performance, stronger walls and a sturdy, premium feel and its patented manufacturing process, which is exclusive to Benders in Europe, means that the cup retains its rigidity with no crushing of the air gap between the inner cup and the smooth printed exterior surface.

Tel: 01978 855661 twww.benders.co.uk

Sun Valley to launch new products at lunch!

Sun Valley is launching an innovative range of snacking pots into the coffee and sandwich shop arena. The four products include a delicate blend of natural fruit, nuts and seeds and will be presented for the first time in its finished format at the lunch! show.

Visit Sun Valley on stand A105 to

sample the individual recipes, or for more information contact Chris Compton on 07825 037268 or Sun Valley direct on 0800 917 8100.

Victor Optimax inspires in Hartlepool THE new Inspirations Coffee House in Hartlepool features a British manufactured eye-catching counter, designed and built by Victor Manufacturing.

The coffee house has opened to great acclaim, attracting 2,770 customers through its doors in the first month. It offers a range of delicious food and beverages, including fresh coffees prepared by trained baristas.

The Hartlepool Borough Council Inspirations Coffee House and Garden Centre, was developed to contribute to the local authority’s strategy to generate additional income to help support frontline jobs and services during the current economic climate.

When designing the service counter, it was important to the council that the most energy efficient components were used, and Victor’s Optimax refrigerated display units were incorporated into the design of the striking granite topped counter. Optimax refrigerated units under laboratory tests have been found to

4 September 2013 SANDWICH & SNACK NEWS

reduce energy consumption by as much as 50% over comparable models.

An officer of Hartlepool Borough Council, who was involved in designing the layout of the service area noted: “We have found the Optimax units to be very effective, and the display cabinet complements the new servery area extremely well. The unit allows us to display the great range of food and beverages we have on offer to our customers, and always retains the correct temperature. As the coffee shop is a new concept, we cannot measure the energy savings against any previous use, but we are very happy with the performance of the Optimax cabinets to date.” www.victoronline.co.uk

S&SN_147_Sept13_p24-25_Layout 1 12/09/2013 19:24 Page 5

“

Y T I L A U Q TUNA AT E L B A K R REMA PRICES

”

H&T Walker have been importing tuna for over 100 years.

Our “GODDESS” brand has surpassed all requirements and has been approved by most UK and Irish food manufacturers who supply UK Blue Chip companies producing sandwiches/fillings and ready made meals.

We ensure timely and consistent 365 day supply at the lowest possible input cost.

H&T Walker Ltd Est 1876 Goddess House, Helford, Cornwall, TR12 6JX Tel: 01326 231800 / 07824 325480 Fax: 0034 952776734 Email: eriktheviking8899@gmail.com www.goddessfoods.co.uk

“It has to be good to be Goddess!”

S&SN_147_Sept13_p26-29_Layout 1 12/09/2013 19:25 Page 26

PROFILE

Sandwich euphoria at Euphorium Bakery Tesco’s partnership with Euphorium Bakery appears to be really paying off, with a fantastic food to go offer that’s imposing a new benchmark for the industry. Juliet Shield went along to find out for herself

M

any people have a love-hate attitude towards supermarkets. They can be seen as a massive convenience to which we have succumbed, reducing the tedious process of daily food shopping to a bearable once a week exercise.

We have better things to do with our time, we say to ourselves. We promise to trek to the farmers' market to buy our locally sourced fruit and vegetables, but rarely do. If there's something similar on the supermarket shelf, it's so much easier to pop it in the trolley. After all, what would happen to the poor Kenyan ladies toiling away in the sun, if there was no market for their fine beans?

Small food producers are similarly ambivalent when Tesco buyers come sniffing at speciality food exhibitions.

They have visions of their preciously packaged labours of love being whisked away out of their control. Horror stories abound where supermarkets make promises about buying in volumes, which are Juliet Shield is a café and restaurant consultant www.julietshield.com office@julietshield.com

subsequently not honoured; where fledgling companies have overextended themselves to build factories to cope with the anticipated increase in demand from their new customers, to find that six months later the volume required is drastically cut.

The brand new production plant suddenly seems like a very expensive new toy.

Supermarkets are very aware of their bad press in this respect, but also of the value of partnering with beloved artisan brands, with an increasing foodie culture. By the time a producer has reached the stage of being noticed, it will have already have built a brand which is well tried and tested in independent and premium retailers. The supermarket will want to undercut these rivals in return for the increased volume, so margins are squeezed.

But it is a different story when the approach is not just wanting to stock you but to buy your company lock, stock and barrel. Tesco's own margins in the last couple of years have not been so sweet, which has resulted in a long hard look at themselves. The relentless expansion

26 September 2013 SANDWICH & SNACK NEWS

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PROFILE

in their giant superstores and constant repetition of "every little helps" is wearing thin, and the bolting on of well run independent brands is an easier and quicker fix to refresh a tired global brand than a major revamp of the stores themselves.

So, earlier this year Tesco completed partnership arrangements with some new niche London-based independents. These included the artisan Euphorium Bakery, and Harris & Hoole, a coffee bar chain set up last year by the founders of Taylor Street Baristas. Both are at the Tooley Street branch of Tesco Metro, which is surrounded by office developments, including the tall buildings of More London.

Euphorium has a prime site at the bottom of the entrance escalator.

Being visible right from the top means there is plenty of time to absorb it as you descend. Its layout, typical of an independent with a large amount of floor space, is

partially taken up in the centre with a generous round table attractively displaying bread and pastries to take away. So far, so not Tesco.

The sandwiches look gorgeous: well lit, with fillings oozing. I tried the hand-cut (Pain Paysan) bread filled with crayfish, mayonnaise, capers and rocket at £3.90 (charged at the Tesco till at £3.75). The capers lifted a ubiquitous filling into a new sphere, and the bread was properly home-made. The charming Italian sales assistant, Giuseppe, waxed lyrically about the food as I was looking, and pushed me into trying a Parma ham salad with aubergine, mozzarella, semi-dried tomatoes, and yellow cherry tomatoes with a well made balsamic dressing, because it reminded him of Sicily.

The menu is well balanced with plenty of varieties of bread, as you would expect from a bakery. Filled sections of granary or white baguette contain the more accessible fillings: smoked chicken, ham and gruyere, cheddar cheese and tuna mayonnaise, ranging in price from £3.70-3.90, while hand cut bread, poppy seed rolls and ciabattas take care of the more unusual types: with Parma ham, Scananavian flaked smoked salmon or Shredded beef with truffle oil, for example.

The salads are displayed in flat cardboard boxes with a large cellophane window for visibility, priced at either £4.50 or £6.50. The swathes of cold rare roast beef in the Lean beef, quinoa and beans were excellent value for £6.50, and so is the Harissa roasted chicken breast

www.sandwich.org.uk September 2013 27

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PROFILE

Euphorium Sandwich Menu BAGUETTES

• HONEY ROAST HAM, FARMHOUSE CHEDDAR & RED ONION SALAD WHITE BAGUETTE BACON, LETTUCE, TOMATO WHITE BAGUETTE ROAST CHICKEN SALAD WITH CUCUMBER & TOMATO WHITE BAGUETTE TUNA MAYO, CUCUMBER, CHIVES & BLACK OLIVES BROWN BAGUETTE FARMHOUSE CHEDDAR, ROCKET & HOME MADE BEETROOT RELISH

• • • •

BROWN BAGUETTE CHESHIRE CHEESE, SALAD, ONION, RED PESTO & OLIVE OIL BROWN BAGUETTE SMOKED CHICKEN, MANGO SALSA, SPINACH & MAYO BROWN BAGUETTE CLASSIC EGG MAYO BROWN BAGUETTE SMOKED MOZZARELLA, TOMATO, CUCUMBER, ONION RED & PESTO BROWN

• • • •

BAGUETTE

BAGELS • • • •

CRAYFISH SALT BEEF & PICKLES, ENGLISH MUSTARD & HORSERADISH SMOKED SALMON & PHILADELPHIA CHEESE FREE RANGE EGG & CRESS MAYO

CAMPAGRAIN • • • • • • •

SHREDDED BEEF & TRUFFLE OIL HORSERADISH & WATERCRESS SMOKED SALMON & PHILADELPHIA CHEESE SMOKED SALMON & LEMON BALM CORNICHON & CREAM CHEESE ROAST TURKEY & CUCUMBER WITH GUACAMOLE

PAIN PAYSAN • BRIE, WALNUT & CELERY • WITH CRANBERRY SAUCE • CRAYFISH & CAPERS

PANINI, FOCACCIA & CIABATTA • • • •

GOATS CHEESE & VEGETABLE FOCACCIA BUFFALO MOZZARELLA, PESTO FRESH TOMATO & BASIL FOCACCIA PARMA HAM, TOMATO SALSA, MOZZARELLA & OLIVE OIL PANINI

salad with couscous, rocket, currants, tomato and pumpkin seeds. I tried the Rare tuna loin with shaved vegetables and subtle oriental flavourings. At the lower price point are the Parma ham salad mentioned earlier, and a Roasted squash with feta cheese, cracked wheat, pine nuts, baby spinach and coriander.

There are no startling combinations to frighten off regular Tesco shoppers; instead all the items are presented simply and beautifully with the high quality ingredients singing out. I watched lunch shoppers hover, attracted by the offer, but not confident enough yet to grab and go, like in a Pret. I'm sure that will come.

28 September 2013 SANDWICH & SNACK NEWS

The little corner of the store with its 1930s music for atmosphere will surely grow.

The Euphorium cakes have borrowed more from Peyton and Byrne than standard sandwich bar fare. Whole decorated cakes can be taken away (good for office birthdays). Towers of Victoria sponge, jam and cream set a mainly British tone, but they are not averse to an eclair either.

I was longing to try the Euphorium croissant, which I had been told "is to die for". And dear reader, I have to tell you it is. First, you see multiple fine layers of pastry and then you bite into a crisp but chewy delectable butteriness. Why has the quest for the perfect croissant constantly drawn me to Paris when there is a source nearby, in Islington?

There are also opportunities for other small producers to benefit from the expansion. The Euphorium apple juice is made by the excellent Chegworth Valley, and a range of Posh Pop from Breckland Orchard with titles like Sloe lemonade and Ginger beer with chilli are sold alongside. And in Harris & Hoole with the coffee are teas from the boutique American brand Rishi.

The partnership with Harris & Hoole is different to the one with Euphorium. Whereas Euphorium has been an independent business since 2006, H&H was started specifically for Tesco by owners of Taylor Street Baristas, a six strong chain of high quality coffee bars in central London.

Tesco was apparently at first keen on buying the Taylor Street brand, but the sibling owners refused. However, you don't just throw away such a good business connection, so they sensibly offered instead to make them a new chain in a similar mould as theirs, from scratch.

The Tolleys looked to the London 17th century coffee houses for inspiration for the Harris and Hoole name, and found a mention in Pepys diary of 1664 describing a visit to one in Covent Garden, where he met up with two companions with these alliterative names which roll easily off the tongue.

While Euphorium has the advantage of being safely positioned inside the Tesco stores, the Harris & Hoole unit in Tooley St is accessed independently at the side of the

S&SN_147_Sept13_p26-29_Layout 1 12/09/2013 19:25 Page 29

PROFILE premises, albeit with an additional inconspicuous door inside the entrance to the supermarket. Its position would e quite a tough call for a small business, competing as it does with Costa directly on the other side of the supermarket entrance.

And in terms of its sandwiches, it competes with Euphorium.

On my way back I stopped off at the new standalone Cannon Street branch of Harris and Hoole. The premises here is huge for a business set up for mainly selling coffee. If this had been an independent first business, it simply would not stack up. I felt that the food on the counter was thinly spread to fill the space.

How much space do a couple of espresso machines take up really?

The sandwiches were arranged on wooden boards, but not piled high at the beginning of a lunchtime rush. It was 12 noon.

Although the Tolleys are expert in what they do, I feel they have the tougher job. Euphorium have their own bakery products at the heart of what they sell. H&H, after launching

initially with just a limited breakfast and high tea offer, are now establishing their all-day food credentials through a new team and they have some way to go to realizing their full potential.

The big question remains, whether Tesco can partner with these independents productively and

profitably without killing off the qualities which made them successful in the first place? The essence of a small business is surely the hunger felt by the owners for success and profit. Where this is removed, and investment is plentiful, there may be a danger of the edge being softened.

It's a fascinating story to follow.

www.sandwich.org.uk September 2013 29

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At-Bristol’s sustainable sandwiches and packaging Sustainability is at the heart of At-Bristol’s café business, for both its sandwiches and packaging, as befits one of the country’s top ‘hands-on’ science attractions

S

ustainability is an important issue for At-Bristol, one of the UK’s top science and discovery-based visitor attractions, where one of the permanent exhibitions is ‘Our World – No More Waste.’

It’s well-known as a place where children (and parents!) can learn about science – and the delicate balance of the environment - in a hands-on and enjoyable way.

As befits such a fantastic venue, it also boasts a correspondingly good café, where sustainability is also the watchword.

At-Bristol General manager Kevin Collett has been with leading contract caterer Elior, which runs the café, for five years. During this time, he’s led the Café At-Bristol from strength to strength, securing multiple awards and accreditations for sustainability along the way.

“Offering a sustainably-run - as well as truly welcoming, family friendly space - is hugely important to us and something I’ve looked to both encourage and maximise wherever possible.

“So we’re really proud to have received the Soil Association Food for Life Silver Catering Mark, the Fairtrade South West Silver Business Award and the CIWF Good Egg Award in recognition of this. To do this we use as much fresh, sustainable, locally sourced and organic ingredients as possible, as well as home compostable packaging, and are now a member of the Sustainable Restaurant Association too.”

The excellent sandwich offer includes a value range of standard ham and tomato, cheese and cucumber, and also a range of premium bloomers such as the BLT and mayo, and Chicken with pesto mayo and salad, to suit all tastes.

Their latest menu includes an Awards Breakfast, featuring the products they have won awards for. There’s also excellent menu items for vegetarians and meat-avoiders such as the home-made falafal burger, with home-made humous and tangy tomato salsa. The hot drinks are great too: they use an Illy Cafe blend and Clipper Tea and there are homemade cakes and a range of salads.

The food is virtually made on the spot, just upstairs where the kitchens are sited. Kitchen proximity is a virtual necessity here as this is a very busy site.

As well as visitors visiting the attraction from the city and outside, there is also a big local catchment area for those just wanting to use the café, based around the site at The Waterside, Bristol.

“We attract three main types of customer: At-Bristol staff, At-Bristol visitors, and locals too - who are generally young families,” adds Kevin Collett. “I think this has a lot to do with the laid back, friendly environment we’ve created, because the Café AtBristol is a very family orientated space we even have a soft play area. Spending time in a welcoming, relaxed space is something that appeals to everyone.

“Local offices and At-Bristol staff generally choose our ‘grab and go’ offering, whereas the families tend to come in more for sit down meals. We’re open 10am – 6pm and do a good

30 September 2013 SANDWICH & SNACK NEWS

breakfast trade, especially at weekends, not least because the local hotels stop serving breakfast at 10am which is when we open.

“I think both our brand, and that of the client (At-Bristol) is a very open and welcoming one. Science and fun are a huge part of that, but it’s primarily about creating this friendly, familyfocused space.” The sustainable element that’s so critical to the business naturally extends to the packaging too.

“We chose to work with sustainable packaging and label provider Planglow because of their eco offering. I’d used Planglow in previous roles and had regularly seen them at Elior road shows where they’d introduce their latest ranges. The service and products have always been very good and our account manager Sally is brilliant and has come in if ever we’ve had any problems.

“We introduced Planglow’s new Gastro collection around nine months ago and use the wedges, multi bags, baguette bags and snack cubes for our entire ‘grab and go’ range. We saw the cubes first and wanted to use them for our impulse items (last minute sweets and other treats at the counter). We liked the dark look and on-pack eco messaging, and found the range to be cheaper than other similar ranges too.

“Gastro works really well with our brand because it’s fully compostable so it supports our ethos and accreditations.

The client really liked Gastro too for the same reasons and, when we complete our current review of the business, we are anticipating that the range has helped to put us in a good place”.

S&SN_147_Sept13_p30-31_Layout 1 12/09/2013 19:26 Page 31

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S&SN_147_Sept13_p32-33_Layout 1 12/09/2013 19:27 Page 32

AROUND THE TRADE

Urban Eat launches Autumn sandwich range ADELIE'S £120m food to go brand Urban eat has launched fifteen new products.

Latest launches include a range of four ultra premium ‘Posh Nosh' sandwiches, contemporary takes on popular sandwich varieties using thick Farmhouse bread and high quality UK sourced ingredients such as British Chicken and West Country Cheddar to make them a indulgent treat.

There’s also two new premium Cheddar Ploughman's and Tuna Nicoise Sub-Rolls, with tasty fillings packed into a large seeded roll and two new hot eating paninis: Goats Cheese with Chargrilled Peppers and

Spicy Meatball.

For those with a lighter appetite, URBAN eat is introducing new Mozzarella & Tomato and Chicken Caesar single wrap packs.

Mozzarella & Tomato will also be available in a

Huntapac launches Roots’ Vegetable Crisps FRESH produce grower Huntapac has diversified into the snacks category for the first time with the launch of its own brand ‘Roots’ Hand Cooked Vegetable Crisps with a pinch of Sea Salt, available at Booker.

Made from Huntapac’s own carrots, parsnips and beetroot, the new crisps are an extension of the company’s existing Roots range of vegetables and salads.

Warren Hunter, Managing Director of Huntapac, said: “Huntapac is already well known for producing high quality British-grown fresh vegetables so this is the perfect opportunity to add value to our produce and take our Roots brand into new and exciting territory.

“We’ve created some fantastic packaging that will really help our new vegetable crisps stand out on the shelf in the snacks aisle. Roots Vegetable Crisps are also backed by the Huntapac story and heritage, which we believe will resonate with consumers, who are keener than ever to know how and where their food is produced.”

standard wrap format, making its debut alongside an innovative new take on Britain's favourite sandwich the BLT. Finally, to help kick-start the day, URBAN eat is relaunching the Yogurt &

Granola products in its breakfast range with a half fat yogurt and a new Raspberry variety.

URBAN eat will be supporting the new launches with a wide range of marketing activity as it looks to build on the success of its weekly ‘Freebie Friday' promotion.

Brand Manager Isla Biggin explains: "Whilst URBAN eat has enjoyed phenomenal growth since its launch and is now available in travel, retail and other catering outlets up and down the UK and I am confident that this latest range of new products will help us continue to grow sales across all sectors."

Délifrance UK Ltd celebrates 30 years with big new range launch FRENCH bakery manufacturer Délifrance UK Ltd is celebrating three decades of research, development, manufacture and supply, with the launch of its biggest ever range in the UK market and the addition of a classic French anniversary baguette.

With manufacturing sites in Leicester and Southall, the UK operation was launched in 1988 and introduced the UK’s first partbaked baguette to the British market. Now operating in 40 countries across the world, the company manufactures and supplies retail and foodservice customers with products ranging from freshly baked viennoiserie to frozen breads and savouries.

The company’s historic foundations, through its European flour milling group Grand Moulins de Paris, means Délifrance has capitalised on the group’s expertise in wheat to constantly develop its French “know how” through technology and quality.

UK Managing Director Ian Dobbie said: “Our continued

32 September 2013 SANDWICH & SNACK NEWS

passion to develop authentic, added-value bakery products is undiminished in our thirtieth year and I am pleased to announce our largest innovation drive ever by featuring over eighty new lines.

“Our business is built on a backdrop of French history and milling expertise. The group harvests its own wheat to bring full traceability to our supply chain and the reassurance of provenance and quality from our flours.

“Our limited edition anniversary baguette with its unique cuts, flour dusting and sponge recipe is a nod to our historic foundations and complements the wide range of innovative lines including the unique Crois’ sandwich, indulgent sweet and savoury swirls, new and exciting sandwich carriers, new additions to the Crousty Pie range and many more. There is something for everyone in our new lines with all UK foods trends in mind: indulgence, convenience, ethics and health.”

Délifrance UK Ltd is exhibiting at the Lunch! show.

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AROUND THE TRADE

Newburn Bakehouse win Tesco Express listings with gluten and wheat-free brand NEWBURN Bakehouse, Warburtons’ dedicated gluten and wheat-free brand, has secured listings in 1,500 Tesco Express stores in the UK. The range will be sited on a new dedicated shelf within the main bakery fixture of Tesco Express stores - Newburn Bakehouse will be the only free-from brand featured.

The announcement comes after a reported 28% growth in the free-from bakery market in the last year, with Newburn Bakehouse reporting 77% YOY volume growth.

This will be the first time a retailer has sited its free-from range within the mainstream bakery. Tesco Express will stock five Newburn Bakehouse products including the 400g White

Loaf, 600g Seeded Loaf, Square White Wraps, Spiced Fruit Loaf and Blueberry & Cranberry Muffin.

Chris Hook, Director of Newburn Bakehouse by Warburtons, said: “This level of distribution within the convenience sector is a substantial achievement for the free from industry. With a 28% YOY market growth for free-from bakery, availability is key. Our expansion is important in order to meet consumer demand for great tasting free from food.”

Warburtons’ freefrom products are baked in a dedicated, gluten-free and wheat-free bakery in Newburn, Newcastle, from which the range takes its name.

Phat Pasty Co launch Phat Pies THE surf-themed Phat Pasty Co, who found a winning formula mixing traditional handmade pasties from Cornwall with a fun and funky brand, have now added premium pies to their range.

The new Phat Pies are supplied as fully baked, frozen and can be reheated to serve as either a single pie offer (a handheld snack) or as part of a main meal option of Pie, Mash & Gravy.

The Phat Pies are individual 250g pies supplied in foils to simply reheat from frozen in a conventional

oven and either place on a hotplate, in a heated display cabinet, serve in a takeaway box or as a plated meal.

The pies can also be cooked from frozen in a MerryChef or similar combi/microwave oven in just 4 minutes.

The initial range includes a British Steak & Potato Pie, Spicy Chilli Con Carne Pie and a vegetarian Three Cheese Pie. Each has a Phat logo embossed on the pastry lid to give an added value and branded endorsement to the range.

Pipers Crisps wins Great Taste Awards PIPERS Crisps crisp flavours have won gold awards again in Great Taste 2013, the acknowledged benchmark for speciality food and drink.

The crisps are regular winners of the prestigious awards; this is the fourth gold win each for ‘Anglesey Sea Salt’ and ‘Burrow Hill Cider Vinegar’, and the third gold win for the ‘Unsalted’ variety.

In fact, it’s been an awardwinning year for Pipers Crisps.

The Lincolnshire-based gourmet crisp maker was recently voted ‘Best Brand’ in a survey of British producers where they topped the ‘Crisps and Snacks’ section as chosen by speciality food and drink retailers . Hot on the heels of this honour, Pipers recently won a prestigious award for the effectiveness of their new packaging design, introduced as part of their brand repositioning during 2012.

Wolfy’s wins Greenhalghs porridge pots deal KITCHEN Garden Foods Ltd has secured a contract to supply its Wolfy’s porridge pots to Greenhalghs, after support from GrowthAccelerator, a business coaching service for companies with high growth potential, helped the business bring its innovative on-the-goproduct to market.

Established last year in response to a request from a catering firm for something warm to feed staff during a cold and wet festival season, Kitchen Garden Foods Ltd launched Wolfy’s flavoured porridge pots that require the

addition of only boiling water to be ready to eat.

Kitchen Garden Foods Ltd. founded

by Barbara and Robin Moinet, has been producing jams and chutneys since 1989.

With jam sales now nearing the £1million mark, and exports reaching markets including the USA, Kuwait, and Singapore, they hit upon the idea of including a small pot of preserve with each porridge pot, both to add flavour and differentiate Wolfy’s offering from its competitors.

Wolfy’s sought the advice of business coaching service GrowthAccelerator for support in bringing its product to market, with a particular focus on market research and also defining an effective social media strategy to help reach its target market.

The company produces three different pot flavours, including spiced porridge with pear and ginger, and will be targeting busy young professionals looking for a quick and healthy breakfast product they can eat on the move.

www.sandwich.org.uk September 2013 33

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TECHNOLOGY

Cook and Garcia pioneer mobile payment app RICHMOND sandwich bar Cook and Garcia, which won a Platinum Sammies Independent of the Year award in May, has become a pioneer user of a mobile app which allows customers to pay for goods using a face recognition system.

The shop, which opened its doors in May last year, is one of 12 shops in Richmond to use the app, launched by PayPal, after a three-month trial period.

Customers are able to log into their PayPal account and check into the store using their mobile phone, allowing the retailer to approve payment by clicking on the customer’s photo, which appears on screen.

Janet Garcia, who co-founded the sandwich shop with husband Richard, said: “It’s the single fastest payment method. It’s really quick and we get really busy in the shop and this means there is no cash, no change, no credit cards, no chip and pin.

“Their name and picture comes up, so from a customer service point of view it is really good.”

The app for iOS, Windows OS and Android phones highlights nearby shops and restaurants that accept PayPal. The customer checks in by clicking on the required retailer and sliding an animated pin down on their screen.

The customer's name and photo then appears on the shop's payment system and the retailer charges them by clicking on their image.

The customer then receives an alert on their phone to let them know how much they have paid as well as PayPal's usual email receipt.

The shop has also launched an online ordering system whereby customers can tailor make their lunch, pay for it and then collect it in store without the need to queue.

Mrs Garcia, from Teddington, said: “There are only so many people we can fit through the door so we will do anything we can to try to alleviate the

queues. Both the app and the online ordering system are really good for that.”

The shop’s specials are posted on its social media accounts daily and it also offers business lunches which can be ordered online.

She said: “Even though we are just a traditional sandwich shop we have recognised that engaging with the online community is really important.”

Cook and Garcia has recently expanded, with a counter in the office of a business in Richmond.

Paypal first brought 'pay by mobile' to the UK high street two years ago. The company said it expects to have over 2000 locations using the app by the end of the year.

It added that the latest Richmond initiative is designed to offer local businesses a more personal experience.

As well as confirming the identity of the customer, retailers can view other customer information like recent and favourite transactions, it said.

British Sandwich Association launches Sandwich Finder Consumer App A new web app to help consumers find member outlets has been launched by the BSA and has been heavily promoted from August with the aim of encouraging consumers to use member shops.

34 September 2013 SANDWICH & SNACK NEWS

Consumers using a smart phone can now go to www.lovesarnies.com/finder to find member sites located near them. In future the Association plans to use competitions and promotions to encourage consumers to use the site.

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TECHNOLOGY

introduces new payment methods for sandwich shop customers BUTTERWARE has introduced a new payment method for sandwich shops, allowing them to invoice their business customers.

Its custom-designed websites allow lunch-to-go businesses to create their menu online, on their own branded website, so consumers can preorder their lunch ready for collection or delivery.

Many businesses support buffet and corporate catering, as well as consumer lunches, so giving the option of paying via invoice is essential, in addition to cash or online payment methods.

Butterware Managing Director, Graeme Simpson, said: “We want to support our customers to grow their businesses. It makes sense if they’re offering corporate catering services, or want to expand into that area, that they should accept payment by invoice, as that’s what most corporate customers would expect.”

“Now it can be a really seamless process; the consumer places their buffet order direct via the website, the sandwich business delivers the order, and issues the invoice for payment.

As usual with Butterware, it’s up to the business owner which payment methods they chose to accept, but we want to offer a range to make sure our service meets their business requirements.”

Robin Cormack, Partner at Nicely Sliced in Bristol, said, “We liked the Butterware online ordering facility, but as a large part of our business is corporate catering, we needed to be able to offer invoicing as a payment method. We asked Butterware if this was possible and they tailored the solution to meet our requirements.

We’re really excited about

using this new feature and we think our customers will appreciate the simplicity and ease of ordering though the website.”

Butterware has also recently teamed up with Barclaycard, to allow its customers to accept credit and debit payments online. Butterware’s custom-designed websites allow lunch-to-go businesses to create their menu online, on their own branded website, so consumers can pre-order their lunch ready for collection or delivery. Businesses retain full control of their menu and the system can be configured for multiple premises and customers can be accepted based on postcode location.

Butterware Managing Director, Graeme Simpson, said, “Taking credit and debit card payment online for lowvalue transactions can be costly for the shop-owner. We wanted to find a way to provide this service to our customers without it costing the earth. “ “Partnering with Barclaycard was the obvious choice. Not only have they created a bespoke costing structure specifically for Butterware customers, but being one of the biggest names in the sector means the system is fully secure, something we know is important for consumers.”

Angela Ellis, New Business Manager, Barclaycard, said “Butterware is a great solution for independent sandwich shops who want to grow their business and we’re delighted to be able to provide a workable solution for them.”

Businesses who want to find out more about going online can contact Butterware on 01242 807487, or email info@butterware.co.uk.

www.sandwich.org.uk September 2013 35

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DAY IN THE LIFE OF…

Making time for lunch!

Marketing manager Grace Allwright is based in Brighton at the UK offices of event organiser Diversified Business Communications.

Under her leadership, lunch!, the UK’s leading trade show for the food-to-go market, won Best Marketing Campaign of the Year at the Association of Event Organisers’ Awards in 2012 (having already scooped two best trade show accolades in both 2010 and 2011). This year’s lunch! returns to the Business Design Centre in Islington, London, on 26-27 September. This is her day…

8.40am I’ve been working on lunch! for nearly five years now – during which time the show has almost tripled in size, moved venues, and won an award or two – but still nothing quite prepares me for the hectic month that is September.

My usual morning routine of a leisurely stroll through Brighton, past

the world-famous pavilion, to our office seems to become more of a race the closer the show gets! Yet, somehow, I always manage to find time to grab a croissant from a great local café I know, called Lucky 13, to eat at my desk (it’s no wonder we’re getting more breakfast suppliers exhibiting every year!).

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DAY IN THE LIFE OF… 9.00am I’ve got a busy day ahead of me and it all starts with checking lunch!’s visitor pre-registration data. From the moment reg goes live (usually around May) it’s the same every morning. It’s not just about the figures (although it’s always satisfying to see the numbers spike when a mailing hits) but keeping an eye on the quality of our prospective attendees.

I’m sure I’m not the only event marketing manager to admit this but tracking new pre-reg additions can be addictive (read obsessive!). Especially when you see that key buyers from companies that you know are on your exhibitors’ wish list – like Pret, BaxterStorey, M&S, EAT., Gate Gourmet, Sodexo, and Waitrose, for example – are responding to your campaign and making time for lunch! in their diaries. (I must admit that one of the most rewarding aspects of my job actually comes after the show has closed when I spot some of the delicious products that were first exhibited at lunch! in my local supermarket, or in one of Brighton’s many wonderful cafés. It’s great to know that, albeit in a very small way, I helped that happen.)

For a relatively new show (this is only our 6th edition) our conversion rate for lunch! is pretty high (around half usually pre-register and attend) so it looks like lunch! 2013 could very well smash our 2012 record of 4,403 attendees and be our busiest show yet.

9.30am My job is definitely a juggling act.

And September is when everything has to come together at exactly the right time. For me, it’s all in the details (and spreadsheets!).

Contra deals form the basis of a lot of the marketing that we do for lunch! to ensure that we reach as wide – and influential – an audience as possible. Whilst the campaign starts as early as six months before the show, it’s August and September that the deadlines really start to fall thick and fast. We’re currently working with around 15 media partners and they all require differing amounts of editorials and adverts that our in-house designers Roger Denyer, Dan Reeves and Ross Harris, and PR Manager Emma-Louise Jones, work hard to fulfill.

Today it’s the turn of Simon Ambrose, editor of International Sandwich & Snack News. He’s putting together a lunch! preview for the September issue, so I give him a quick call to run over what’s new at the show.

Perhaps the most noticeable difference for 2013 is the extension of exhibition space into a new upper feature level; making room for around 60 more companies and taking lunch!’s exhibitor list to an unprecedented 290. It’s a testament to the continuing success and growing appeal of the show that the lunch! sales team (group event manager Chris Brazier and Derek MacHale, who joined Diversified earlier this year) actually sold out of all but a handful of stands last month.

This new upper feature level is now also home to The Innovation Zone, Innovation Challenge Showcase and the Working lunch! Theatre (sponsored by Magrini). The popular British Smoothie Championship and the Innovation Challenge Live! are both back on the menu for 2013 – and we’ve got some big name Keynote speakers lined up. Among them are Manaaz Akhtar, head of marketing at Subway; Elliot Cantrell, Adelie Food Group’s senior food technologist and current British Sandwich Designer of the Year; Andrew Sherick – former senior buyer with M&S Foods; and Andrew Walker, former MD of Pret a Manger.

11.00am If I’m not careful, meetings can have the habit of swallowing up much of my day, but with the show so close it’s essential to stay on top of on-site

preparations. So, once I’ve responded to a few urgent exhibitor emails asking me about everything from their show guide entries to VIP invitations, I’m off to the board room to discuss signage arrangements with Chris and Helen Milton (the show’s head of operations). Given that the show covers three floors and we’ve made some alterations to the floor plan since last year, it’s vital that we ensure our visitors don’t have any opportunity to get lost!

Some buildings’ architecture just lends itself to enhancing the atmosphere of exhibitions held within them. The Business Design Centre is definitely one of them. The vibrant look and feel of lunch! has always been one of its most commented upon features so it’s important that the signage we use complements its surrounding whilst helping to direct our visitors around the show. For example, the new upper feature level now boasts a dedicated VIP Lounge and a Giveaway Zone (where the first 300 visitors to lunch! each day can claim an exclusive free gift!).

Also on the agenda is The Innovation Challenge Showcase.

Already a huge draw for many buyers familiar with the show – we’ve decided to make it even more interactive for 2013. The new format will see visitors to the show on day one now get to vote for their favourite new product, equipment, packaging or technological innovation. The 15 finalists with the highest votes then get to pitch their ideas to industry judges in the Innovation Challenge Live! on the Friday. I can’t wait to see what innovations our exhibitors are planning to unveil – it’s sure to make for some exciting viewing!

12.30am And then back to my inbox. I’ve just received some updates from the Welsh Assembly Government on their new Welsh Pavilion at the show, which I flag to use in our next visitor email.

This year there are over 140 new companies exhibiting at the show (some of whom have never exhibited anywhere before) so there’s often quite a lot of emailing and telephone chasing to ensure that they all take advantage of the marketing and PR opportunities that we have to offer – such as the exhibitor show highlights

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DAY IN THE LIFE OF…

(which offers visitors a sneak preview of all the fantastic new launches that they can see at the show), the show preview advertising, and, of course, the all-important show guide. Whilst we try to ensure that the deadline for the latter is as close to the show as possible, we still have to ensure there’s plenty of time to proof it (it’s going to around 100 pages this year), get it printed and delivered directly to the venue for opening day.

to the ‘I love lunch!’ and ‘It’s lunch! time’ of previous years. Our head designer Roger Denyer has done another fantastic job though. It’s no mean feat to keep the marketing materials looking so fresh year after year when you’ve got such a distinctive brand style already in place. Let’s hope our new ‘Out for lunch!’ badges (available in the entrance of the show) are as hotly received!

1.00pm Brighton is blessed with a dazzling array of great independent café and coffee shops. So come lunch time my colleagues and I are spoilt for choice.

Right now though, it’s a fantastic new Burrito Bar (called Bang Bang Burrito) that’s just opened around the corner that keeps calling my name! I’m nearly out through the door (and thinking about what filling’s going to tempt me today) when our head designer Roger gives me the proof of this year’s visitor badge.

Now, we never realised until last year’s show, exactly how collectable some of our visitors were going to find our button badges. So there’s been a certain amount of pressure on making sure our latest slogan lives up

3.00pm The next meeting of the day is a quick catch-up with Hannah Jennings (Diversified’s marketing executive) about the new VIP programme that we are running this year. It’s important that our exhibitors help to market their presence at the show just as much as we do. It’s a team effort, which helps us both in the run up to the show as there are simply thousands of visitors that we cannot reach alone.

Hannah’s been collating VIP nominations from our exhibitors, and we’re both pleased by the quality of names on our list so far. We’ve got a final mailing planned for a few days time, so we both return to our desks to start sifting through the data.

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Sorting our recipients into job specific categories takes time but its vital to ensure that each VIP receives the right tailored message on how visiting lunch! can benefit their business (otherwise all our hard work runs the risk of being binned without even a glance – and Roger would go on strike!).

6.00pm No two days are ever the same in event organising. As a company, Diversified UK is renowned for its attention to detail and the hours we put in on our exhibitor’s behalf. And I think that’s reflected by the visitor experience we create year after year.

As always, my work day draws to a close with some final exhibitor promotion – updating our twitter (@lunchexhibition), facebook and LinkedIn accounts with some links to their latest company news.

As for me, I’m off to a spin class at my local gym, thanks to that Burrito!

Finding the energy can be hard around this time of year but somehow (don’t ask me!) it does helps me to relax. Of course, I may lose my will by the time I get there and settle for the latest episode of Dexter on the sofa with my husband Chris...

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LUNCH! PREVIEW

lunch! spotlight on innovation lunch!, the multi-award-winning trade event for the UK’s food-to-go industry, returns to the Business Design Centre in Islington, London, on 26-27 September, with over 290 exhibiting companies. The following is just a taste of some of the exciting, new food-to-go innovations being introduced at this year’s event. PS: Don't forget to call in at the BSA stand M 243!

ASIAN New exhibitor Asiana Ltd (stand U111) are leading UK importers and distributors of oriental foods and beverages. At this year’s lunch! they will be showcasing bubble tea, sushi ingredients, aloe vera drinks, noodles, oriental beers and fortune cookies.

New exhibitor Sam Pan Foods (stand M444) manufactures high quality Chinese Dim sum and Japanese Gyozas. They create authentic flavours, supplying all sectors of the food market; including food service distributors, manufacturers and restaurant chains.

BAKERY Muffins now make up 33%* of all food bought in cafés, meaning that innovation in this category is vital in maintaining consumer interest. In response to this, Delice de France (stand M108) will introduce its Salted Caramel Muffin to the market. [*Allegra Project Cafe Report December 2012.]

To celebrate 30 years of French bakery expertise, Délifrance (stand G17) will be presenting its largest innovation drive ever. New products include the Artisan style ‘Anniversary Baguette’; the Unique Maison Héritage range; an extension of its Provencette panini range; ambient and indulgent viennoiserie; as well as the multi award winning Crois sandwich!

Panescofood.com (stand G16) will be showcasing products from its range of Patisserie, Viennoiserie, Traiteur and Boulangerie. Innovative new additions include pre-filled snacks, brioche buns, gluten and lactose free sliced bread blister packs, and indulgent Parisian Macaroons.

Tom's Pies (stand M413) will be showcasing (and sampling) its new range of tray bake desserts. They include a tangy and nutty Lemon Polenta; a classic Bakewell Tart; richly spiced but light Carrot Cake; and a “dark and squidgy” all-round favourite, Chocolate Brownie.

Bev's Cookie Desserts (stand IZ-26 in the Innovation Zone) will be showcasing its new cookie desserts range. Apple crumble, banoffee pie, tiramisu, bread and butter pudding, and strawberry cheesecake – Bev's Cookie Desserts has all these flavours and more in a cookie. Individually wrapped for freshness and convenience.

Yorkshire Baker (stand U215) will be showcasing its new range of artisan savoury pastry products at this year’s lunch!. Products include pies, pasties and sausage rolls – all handcrafted in Yorkshire using all butter pastry.

The 8th July 2013 saw the launch of the Marybake brand in new premium packaging – showcasing at lunch! on stand A219 (FulFil UK).

This range of sweet bakery products now portrays the company’s heritage and offers a unique loyalty scheme to boost retailer sales and keep their customers coming back for more.

BREAKFAST Stoats (stand M129) are showcasing their new range of convenient oat products. Their new 100% natural range includes Porridge Pots, Porridge Oat Bars and Boxes of Porridge.

CRISPS/CHIPS New exhibitor Market Grounds (stand A204) will be presenting its one&only

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(frappes, smoothies, drinking chocolates and chais), Teahouse Exclusives (premium tea) and John&John (potato crisps) brands.

Premium, hand cooked John&John crisps are made from selected old English potato varieties. All flavours are natural and gluten free, as well as GMO free and without any artificial additives. Natural ingredients are combined with exotic spices, such as exclusive pepper from The Malabar Coast, and traditional English ingredients, such as Aspall Cyder’s apple vinegar.

Artisan crisp maker Fairfields Farm Crisps (stand M410) will be exhibiting its new vegetable crisps at this year’s lunch! The two new products – Sweet Potato, Chilli & Lime and Parsnip – are produced in the Fairfields Farm purpose-built crisp factory using locally-sourced vegetables.

Famed for its quirky take on traditional flavours, the introduction of Red Pepper & Jalapeño and Spicy Chorizo, which were launched in May, will see new exhibitor Burts Potato Chips (stand A307) take snacking heights to a whole new level, exciting snack enthusiasts up and down the country, says the company.

Global superstar Katy Perry and popchips® (stand M208), said to be one of the fastest growing snack brands in the UK, is launching a new addition to popchips’ award-winning line of snacks – Katy’s kettle corn, a sweet and salty popped corn chip.

DRINKS On stand M134 Taylors of Harrogate will be showcasing its out-of-home range: including Yorkshire Tea and,

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LUNCH! PREVIEW unique in the world of mainstream tea – a Hard Water blend. Mainstream tea is treated as a one size fits all offering but those in hard water areas will know all too well how it can impact on the quality of your tea.

Rude Health (stand A407) has launched a unique range of milk alternatives. The ground-breaking range includes Brown Rice (said to be the first and only brown rice drink on the market), Oat, and Almond.

In addition to a new raw food range, Nosh Detox (stand G7) will be giving lunch! visitors a world preview of the new addition to its Raw Fruity raw juice range - Orange & Strawberry. The Raw Fruity range (which includes Raspberry, Apple & Pear, Passion Fruit, Melon & Mango, and Carrot, Apple & Orange flavours) is made using cold press technology to offer a “delicious and refreshingly pure, zingy taste” and most importantly a much higher nutritional value (two of your five a day).

Available in 250ml and 125ml.

Little Big Shot – Healthy Energy Drink (stand IZ-8 in the Innovation Zone) is unveiling two new flavours at lunch! 2013. From October, its award-winning, original mixed berry flavour will be joined by orange & mango and apple kiwi & lime.

Offering caffeine and taurine-free natural goodness - as well as B vitamins and exclusive Deep Ocean Minerals, which fight fatigue - LBS is the taste of health in a can, says the company.

Be Fast believe that breakfast drinks are not only more convenient but also healthier than many other alternatives.

Made with skimmed milk, they have over 6g of fibre, as well as other vital vitamins and minerals. First launched in October 2012, after only six months

a new Banana flavour has just been introduced (joining Vanilla, Strawberry and Chocolate)!

Pip Organic (stand M242) has launched a new organic grab and go range in four fruity flavours, with an extended shelf life! With no added sugar, water, preservatives or concentrates, the range offers a great tasting, healthy and organic juice at an affordable price point, it says.

Cafédirect (stand A201b) will be sampling their newest addition to their single origin range from Costa Rica.

Available in both 60g sachets and 227g packs, this 'Strictly High Grown' coffee is ideal for foodservice venues that want to stand head and shoulders above the competition, says the company.

Maynard House Juices (stand IZ-25 in the Innovation Zone), the awardwinning Suffolk apple juice producers, will be showcasing their new juice Maynard House Orange and Clementine. A smooth blended Valencian citrus juice, it will be available in 200ml bottles to luxury restaurants, hotels, bars and cafes across the UK. Kandula Tea Company (stand IZ32 in the Innovation Zone) is launching two new Pure Herbal Infusions for its lunch! debut. Vanilla Chai Rooibos – an indulgent blend of Rooibos with hints of Ceylon Spices and soft creamy vanilla notes; and Chamomile Rose – a fragrant blend of rose infused chamomile tea, with whole chamomile flowers, rose petals and lavender buds. Both infusions are naturally caffeine free.

Aartizen (stand U222) is launching a new range of 100% natural cold press juices. The juices are made from refreshing fruit and vegetable blends such as kale, cucumber and apple.

Luscombe Organic Drinks (stand M236) will be launching two new products: Luscombe Orange Juice, and Luscombe Carrot and Orange Juice.

The new drinks extend the range of fourteen award-winning soft drinks and juices produced in small batches by hand in Devon.

New exhibitor Super!Natural (stand IZ-21 in the Innovation Zone) will be launching its 100% natural fruit juice drink at this year’s show. A naturally uplifting fusion of fruit juices and natural caffeine from green coffee beans, it has no synthetic chemicals, sweeteners, colours or added sugar.

Bottlegreen Drinks Co (stand U112) will be sampling their new flavoured tonic waters – Elderflower, and Pomegranate & Elderflower (175ml). In addition to their core range of presses and cordials on stand U112, visitors can also see their Miniature Cordial shelf ready units in action.

Cawston Press (stand M132) has had a busy 2013. There’s been the continued roll out of its sparkling 330ml drinks, plus, most recently, the transformation of its RTD juice cartons to a more robust/portable ‘DreamCap’ format. All Cawston drinks are completely natural and they never use concentrate – just pressed juice.

Radnor Hills (stand U116) launches Heartsease Farm super premium presses - a range of drinks made using the best ingredients available from the countryside, and blended with its own spring water to traditional British recipes. Flavours include Elderflower Pressé; Blackcurrant Crush; Traditional Lemonade; and St Clements.

Grace Foods (stand U216) will be showcasing two drink brands: Grace Aloe Vera drinks – a premium range of refreshing beverages in natural, strawberry and mango flavours, and Foco – 100% Coconut Water, which is available with a splash of mango, pineapple, lychee, pomegranate, or pink guava.

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LUNCH! PREVIEW EQUIPMENT Hotel and restaurant owners have been waiting for a trendy, sideways stackable table, with a built-in tilting mechanism, integrated anti-theft protection, and height-adjustable floor protectors for a long time. Go In UK Ltd (stand M428) is now launching this brand new product on the market: the ‘All in One Table’, it says. This highly functional, lightweight table (4.2kg) was specially designed for outdoor catering situations.

Burco Water Boilers (stand U225) will be launching its brand new range of innovative, Britishmanufactured Water Boilers. They feature built-in water filtration systems to remove impurities and enhance the life of the appliance; as well as an advanced ‘Eco-mode’, which provide the opportunity for significant energy savings.

First time exhibitor Victor Manufacturing (stand A202) is showcasing the first British manufactured refrigerated display cabinet – Optimax SQ – that is featured on the ECA Energy Technology List; meaning operations using these energy saving units can qualify for a reduction on business tax bills by as much as 20% of the purchase price.

Roller Grill UK (stand U211) will be launching its new ‘business in a box’ Roller Grill’s self-financing crepe or waffle concept includes the equipment, accessories and mix – everything lunch! visitors need to enhance their menu.

Nelson Catering Equipment (stand M228) is a one-stop-shop for out-ofhome eating establishments looking to improve dishwashing efficiency, increase cooking capacity or completely refurbish their kitchens.

At this year’s lunch!, Nelson will be showcasing its latest Advantage dishwashers and glass washers, plus catering equipment from the popular Blue Seal range; including Turbofan convection ovens.

Unox UK Ltd (stand G12) will be promoting its latest range of Professional Combi and Bake Off Ovens. The Unox Chefs will be cooking live throughout the exhibition, demonstrating the various benefits of the Unox product, including The Cafe Solutions Range.

HEALTH The Food Doctor (stand M122) returns to lunch! this year with more innovative 'healthy' ideas for contract caterers, the travel industry and lunch!-time operators... from Wholesome Pots now flying on various airlines; to unique 'Popped' Crisp Thins from Soya and Corn, there is a plethora of choice for even the most discerning, it says.

HOT DOGS Mom’s Fabulous Hot Dogs (stand A419) is a new range of premium quality hot dogs . Products include the colossal Mom’s Bad Boy, Mom’s Fabulous Hot Dog, the Dinky Dog (for children), plus the chilli cheese and chilli maple hot dogs. All served in the company’s own special rolls.

Rollover Ltd (stand U221), a leading Hot Dog company, will be showcasing their original line-up together with a selection of new Gourmet Hot Dogs and a range of new premium toppings. They will also be hosting an iPhone giveaway.

MEAL SOLUTIONS Yorkshire Provender (stand M114) is launching Incredible! – a new brand of innovative meal solutions. Incredible!

Sauces include top quality ingredients in well-known sauce varieties including Brilliant Bolognaise; Classic Carbonara; Provençale Vegetable; Creamy Cheese; Marvellous Mushroom; and Tomato and Wensleydale.

NOODLES New exhibitor Chadha Oriental Foods (stand U217) is launching Nissin Soba Noodles, targeted at the more discerning consumer who wants a premium quick snack. With a unique draining cap, the noodles are prepared directly in the pot by simply adding hot water. Then, after three minutes, drain the noodles, stir in the sauce – and it’s ready to eat!

Tanpopo Japanese Food Ltd (stand A107) is introducing its newly branded

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Ramen noodle pots at lunch! 2013.

These colourful, just-add-water pots include only fresh ingredients.

Winners of the lunch! 2012 Gold Award for Innovation, Grasshopper Foods (stand U115) will be presenting their brand new, instant noodle snacks in the Hopper Pot (expanding their popular range of soups and porridges).

Space saving and unique, the fully recyclable Hopper Pot really is the future of healthy, nutritious portable food, it says.

MEZE First time exhibitor Odysea Ltd (stand M308) is presenting an extensive range of meze products based on traditional Greek recipes, along with handpicked olives and authentic Greek pita bread.

They'll be launching two new varieties of snack olives in easy to eat from bags. Plus a new 'Meze-2-go' Roasted Red Pepper & Feta Dip with bread sticks for dipping.

ORGANIC The Soil Association (stand U201) firmly believes that there is no turning back for enlightened consumers on the journey to better food. Widely recognised for its pioneering work, influencing both societal attitudes to food and food policy, the Soil Association and its partners have worked tirelessly to help businesses adapt to the demands and values of the new consumer. The Soil Association will be joined at lunch! by long term partners, Organix and Yeo valley, both of whom have organic offers to help food service face the future.

PACKAGING & LABELLING Hanpak Ltd (stand IZ-29 in the Innovation Zone) is launching a new all-in-one disposable drinks cup, which replaces the existing cup and separate lid. Hanpak's cup has multiple benefits – for the environment (fully biodegradable and compostable), the consumer (easy to use with no splashes or drips) and the retailer (storage, handling, and cost), it says.

Planglow Ltd (stand G9) will be showcasing brand new items: Gastro and Natural Mini Wedge (with matching label); Breakseal Stickers; Highlight Stickers and Label. It will also be demonstrating its LabelLogic and NutriLogic software on, which can accommodate the Government approved traffic light labelling system.

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LUNCH! PREVIEW the-go for products like wraps, toasties, sandwiches and bagels. This innovative newcomer is responding to a high demand for functionality and is making its first appearance in the UK at lunch! this year.

PANCAKES First time exhibitor Central Foods Ltd (stand M530) will be sampling new products from three key clients: readymade pancakes and crepes from Crepe Cuisine; individually wrapped freefrom cakes and slices from Bells of Lazonby; and authentic, hand-finished French canapés and petits fours from Tipiak. All defrost and serve for maximum convenience for caterers.

New from Tri-Star Packaging (stand M101) is the launch of an innovative range of eco-friendly food-to-go packaging and disposable tableware.

The new concepts, which include deli containers and stylish Bagasse tableware, have been developed with high performance and care for the environment at the top of its agenda.

New exhibitor Biopac UK Ltd (stand M543), the UK's leading developer and supplier of eco-friendly packaging and catering disposables, will be showcasing a choice of practical and sustainable innovations at lunch! 2013. The range will include new cups, cutlery and soup containers that are 100% compostable – ideal for delis, cafés, and coffee shops looking for an eco-friendly alternative.

Paper cup manufacturing company Benders Paper Cups (stand A106) is re-launching its Super Insulated hot cups range, Cantare at lunch!. The product stands out as part of a range of unique insulated cups and will be exhibited alongside its Eco-Cup range, which is making its debut appearance at lunch!.

Eller foodPackaging GmbH (stand IZ-5 in the Innovation Zone) will be introducing five packaging solutions, which enable snack consumption on-

PASTA Eltoni Pasta (stand M348) will be showcasing its latest food-to-go pasta upgrades, now capable of producing over 260 perfect pasta meals an hour!

They are ideal for quick-serve caterers in education, tourism, healthcare and the High Street alike. All systems now come with a new ten-second countdown timer.

First time exhibitor Flyeer Naturalm (stand IZ-15 in the Innovation Zone) will be bringing a wealth of traditional Italian culinary specialties to the UK. It’s high quality, natural and 100% Italian. The range includes pasta (several varieties), fruit jams, marmalades, vegetable jams, durum wheat and semolina-based products, biscuits and wine.

POPCORN Joe & Seph’s Gourmet Popcorn (stand U301) latest range addition is their indulgent Mint Chocolate flavour, available in 32g snack packs.

Elsewhere they’re reporting strong sales in Birleys Sandwiches, and they are said to be popular with a growing list of Britain’s best contract caterers.

They have recently launched in to airline catering.

SANDWICHES/FILLINGS First time exhibitor URBAN eat (stand G13) will be showcasing its exciting portfolio of chilled food-to-go products at lunch! 2013. The rapidly growing brand (now £110m RSV) includes an extensive range of sandwiches, wraps, paninis, savoury pastries, sub rolls, salads, fresh fruit and yoghurts designed to suit every dietary requirement, budget and taste. The brand’s new ‘Posh Nosh’ sandwich varieties will be showcased on, along with some recent product development in the gluten free and Halal categories.

Freshfayre – Chilled Food Specialist (stand M202) will be showcasing its new bakery range at lunch!. This includes exclusive retro treats like new giant custard cream and giant bourbon biscuits. Plus, there’s also an exclusive sandwich filling range, with some new fillings, including chickpea, falafel & mint.

SNACKING GFT Retail (stand M334) will be launching new ranges of Patak’s and Blue Dragon snacking products to the on premise market.

No other branded snack proposition will have the support of a £8m ABL media support programme for the core brand, coupled to the massive consumer awareness within the general food market place that these brand leaders currently enjoy, it says. New products include: 50g Patak's Jumbo Peanuts (Jalfrezi and Tikka Masala varieties); and 50g Blue Dragon Jumbo Peanuts and Cashews (Sweet Chilli and Five Spice varieties).

This September, Fairtrade leaders Divine Chocolate (stand A201a) and Cafédirect are challenging lunch! visitors to test their taste buds and match two café essentials, coffee and chocolate. Just as wine is matched to food to bring out a feast of flavours, so coffee and chocolate can be paired to intensify their distinctive characteristics. Divine will also be

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LUNCH! PREVIEW introducing their newly repackaged range of six 40g bars, including brand new additions Caramel Milk Chocolate and 70% Dark with Ginger & Orange.

Warburtons Escapes (stand A313) is a new-look, revamped crispy pitta bites range. Available in 40g, 85g and 150g, the four flavours include Sour Cream & Chive; Sea Salt & Malt Vinegar; Sea Salt & Cracked Black Pepper; and Spicy Chilli Jack. Escapes are 45% less fat (compared to standard potato crisps), and made with natural flavours.

Pulsin’ Ltd (stand M126) is launching a new vegan protein bar called Vanilla Choc Chip. Gluten, GM, soya, egg, dairy and wheat free (with no added cane sugar), this 50g bar provides 12g of protein and has the lowest natural sugar content in the Pulsin’ bar range.

Pulsin’ is also launching two additions to its beond organic bar range – a Blueberry bar and Apple & Cinnamon bar – to stand alongside its existing award-winning flavours Raw Choc bar and Acai berry bar. The new beonds will also be available in a new mini bite (15g) size too.

9bar by Wholebake Ltd (stand M435) has launched a delicious new Fruity variety as part of its now seven-strong range. This latest addition to the 9bar family combines 9bar’s signature blend of seeds, with succulent dried apricots and dates. It’s gluten and wheat free and topped with carob, making this 9bar the ultimate fruity snack.

Gourmet snacks company Yum Yum Bros Food Co (stand M328) is showcasing its new Ndulge wrapped fruit cake slices and two- and four-pack cookies, plus its healthy snack option – Oh My Goodness cereal bars and bites.

Both brands are available in grab bags and sharing packs for maximum shelf appeal.

New Chickpea Crispbreads from Easy Bean (stand M343) is a new product from the creators of the original one-pot meals. Naturally gluten free, with toasted seeds for extra crunch, they are handmade in Easy Bean’s Somerset bakery with nutty-tasting chickpea flour and buttermilk from local farms (available in small packs for coffee shops, larger for standard retail).

Projuice (stand A101a) have added Belgian waffles to their range. They’ll be running demonstrations and offering free samples of their luxurious liege waffles throughout the show. They’ll also be showcasing smoothies, shakes and frozen yogurts, as well as their hot chocolate on

a stick.

First time exhibitor Hanley's Premium Confectionery (stand IZ-11 in the Innovation Zone) will be showcasing their new range of artisan style 20kg batchmade luxury 35g grab and go bars, along with new 100g Chocolate Lollipops. With up to 90% cocoa content in 12 great tasting flavours, they look and taste amazing, says the company.

Ombar (stand A311) will be presenting its innovative raw chocolate bars, including new Coco Mylk and Strawberries & Cream flavours. These eye-catching bars are 100% natural and organic, and made from ethically sourced raw cacao and coconut sugar, satisfying a growing trend for indulgent but thoughtful food, says the company.

To accompany Ginger Bakers’ (stand A409) successful range of Great Taste award winning brownies, the company is launching a fruity Chocolate Nancy oat bar and a gluten and dairy free Almondie .

First time lunch! exhibitor Square Pie, (stand A216) the UK’s original gourmet pie company started in 2001 by Martin Dewey, will be launching their new range of mini snack-sized canapés (in four varieties). They will also be showcasing their wider range of award-winning classic British pies.

Raging Bull Meats (stand U303) will be showcasing their recently launched Meat in a Bag campaign, which puts a fun twist on the already well-established cured meat snack, Biltong. Their awardwinning South African style air-dried meat snacks have proven popular with delis and farm-shops across the UK. Visitor can sample the Biltong snacks in Original and Chilli flavours .

Sponge Cakes Ltd (stand M226) will be launching a new premium range of food-to-go pre-packed tray bakes and cake slices. There will be gluten-free options within this new range but offered as high quality food-to-go products in their own right, not aimed just those with dietary requirements.

SNACK POTS New exhibitor Sun Valley Ltd (stand A105) is launching an innovative range of snacking ‘POTS’ into the coffee house/sandwich shop arena. Its four new products are a delicate blend of natural fruit, nuts and seeds, and will be presented for the first time in its finished format at this year’s lunch!.

Incredible! Meal Pots are said to be

46 September 2013 SANDWICH & SNACK NEWS

the only meal pots that can be eaten hot or cold. Varieties include Chicken and Wild Rice; Mediterranean Veg; and Spiced Rooty Veg. Mash Direct (stand M342) introduce a new range of healthy Mash Pots for the lunch time/snack market. A nutritious lunch alternative (microwave in three minutes), they provide the great taste and texture of homemade food using their home grown award-winning, steam cooked vegetables.

Soulful Food Co (stand M326) produce a gourmet range of soups, stews, curries and dressings using carefully sourced ingredients. This year’s lunch! sees the launch of their onepot meals – 'good mood food' bundled up in handy grab-and-go tubs for everyone to savour!

SOUPS/SAUCES Nosh Detox (stand G7) will be introducing The Raw Soupy – sundried tomato soup made with a tasty blend of sundried tomatoes, miso paste, red pepper, and basil; The Raw Pesto – raw green pesto made from fresh handpicked basil, cashew nuts and olive oil; and The Raw Desert – a raw mango taste.

Soup can be a huge profit generator, especially if it’s as tasty and heart warming as Love Soup from The Redemption Food Company (stand M213), a comprehensive range of light and funky, hearty and chunky varieties that are handmade in small batches for consistent quality.

Tideford Organic Foods Ltd (stand M231) has teamed up with seafood restaurateur Mitch Tonks to launch their Smoked Fish Chowder, with naturally smoked fish caught sustainably of the coast of Devon and Cornwall, and organic bacon from Riverford Farm. It joins their award winning range of organic, gluten free soups, sauces and rice puddings.

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LUNCH! PREVIEW

Glorious Foods (stand A312) will be showcasing their award-winning range of fresh soups, sauces and dips; including its recent winner of the BFF Gold award – Glorious West African Chicken & Peanut. This is an adventurous collaboration of flavours combining coconut and peanut with chicken cooked with spices, peppers, and squash to create a hearty yet exotic meal soup.

TECHNOLOGY Eat Marketing (stand M143) will be showcasing their mobile friendly websites, alongside numerous other marketing services in their ‘factory of ideas’. All research points to 2014 being

the year that mobile web searches will overtake desktop, making responsive websites the future in online marketing.

Charlie Mackenzie – Hospitality Coaching & Education (stand IZ-2 in the Innovation Zone) helps hospitality business owners through online coaching education and training. At this year’s show, Charlie will be promoting The Café Turn Key System, a new course (starting in October) aimed at helping owners focus on their business growth, direction and success.

Butterware (stand M460), the online software solution for designed for the

lunch!-to-go industry, has teamed up with Barclaycard. Independent sandwich shops can now accept credit and debit cards for online orders through their unique, branded website. “Thanks to a fantastic rate from Barclaycard, it’s very cost-effective to accept orders online,” says the company.

New exhibitor Spoonfed (stand A203) will be showcasing its innovative cloudbased catering software for caterers, franchisees and sandwich retailers. It has on-line ordering functionality and boasts a suite of intuitive 'back office' modules to manage production, deliveries and much more. It's easy to use and vastly reduces waste in the kitchen, it adds.

WRAPS With recent research revealing substantial growth in the tortilla wraps market, Mission Foods (stand M431) will be showcasing their versatility at this year’s lunch! show. With new recipes and live demonstrations, visitors will discover a wealth of creative applications for wraps, along with top tips and recipe suggestions for this diverse category.

www.sandwich.org.uk September 2013 47

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NEW PRODUCTS

Snowbird management buys big ideas company SNOWBIRD foods has new owners. The manufacturer of fully cooked and frozen sausages, meat balls and other comminuted meat products has been bought by its management team.

And, after four owners in six years, the move drew cheers from all the employees of the Enfield, Middlesex company.

It will now be run by its three directors who between them have managed the business for a succession of owners since 1995.

Joint managing director Philip Paul, who joined the business from school in 1981, believes the change will mean faster decision making and a more settled management style. He now shares that title with former finance director Albert McGovern, with whom he bought the business for an undisclosed sum.

Mr. McGovern joined Snowbird in 1995 after significant financial management experience with

Snowbird foods' joint managing directors, Albert McGovern (left) and Philip Paul.

the world's largest oil company and in the food industry.

“The staff are right behind us”, said the two managing directors. There were cheers when the announcement was made because they recognise the future for Snowbird is in Enfield and they know they can contribute to an exciting period of profitable growth.

Investment is planned in the short term to enable

Snowbird to capitalise on more profitable ideas currently on the drawing board.

The business has been profitable for the last ten years as it drove the development of the fully cooked and frozen sausages and meat balls market sector.

Further investment is planned in the short term to enable it to carry forward more new ideas currently on the

drawing board.

“Foodservice buying groups, frozen food wholesalers and ready meals manufacturers like our ideas, our quality and our convenience and we will be able to give them more of that in the immediate future,” said sales director Roy Anderson.

He was recruited to the business in 2000 after his family's Smithfield top-end catering meat business had been a customer for a number of years and joins the two other directors in continuing to run the business.

Since January 2011 the company has won an astonishing 16 quality and innovation awards.

The buy out was supported by the Cambridge and Counties Bank, which provided a mortgage and by ABN Ambro which supplemented directors' financial commitments to cover all other requirements.

Tel: 020 8805 9222 www.snowbirdfoods.co.uk

Victor at the lunch! show Visit Victor Manufacturing on Stand A202 and check out the Optimax SQ - the first British manufactured refrigerated display cabinet of its kind to be featured on the ECA Energy Technology List.

Supported by the already well-established Optimax curved display units, the stand is the catalyst for operators looking to reduce energy consumption.

All Victor’s Optimax range of display cabinets boast significant energy saving features. However, it’s the launch of the latest model from this British manufacturer - that is reducing energy consumption

on a grand scale, says the company.

The assisted service refrigerated model is proven by rigorous independent tests to use as little as 0.34kWh/h over a 24 hour period, ensuring all chilled food products are maintained at temperatures between 1°C & 5°C at all times. As the first unit of its kind to be on the ECA Energy Technology List, an operation can reduce its business tax bill by as much as 20% off the purchase price.

It is a square highvisibility refrigerated display cabinet with an inside cabinet, temperature-retaining, drop-

48 September 2013 SANDWICH & SNACK NEWS

down/lift-up rear door arrangement. Configured to deliver optimum display opportunities, it is ideal for delis, coffee shops, convenience stores, in fact anywhere where food on the go is demanded.

These attractive satin finished stainless steel units with toughened glass cabinets have microprocessor temperature control with automatic defrost and condensate handling system; illumination with LED lighting; removable display shelves and removable stainless steel recessed well for cleaning.

The unique rear door

configuration substantially reduces any loss of chilled air when the doors are opened, which means cabinet temperatures recover quickly and pressure is reduced on the refrigeration system and the amount of energy used. www.victoronline.co.uk

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To advertise call Paul Steer on 01291 636342 September 2013 49

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SANDWICH MANUFACTURING

How Tony Cleaver started The Sandwich Factory He founded two major sandwich manufacturing companies and has been one of the key figures in making the sandwich industry what it is today. In the second part of this exclusive story, Tony Cleaver, until recently The Sandwich Factory’s Managing Director, decides to launch a new business

A

s time went on I could see that the Eat Fresh business I had built up was being neglected in my view, primarily because the company was really moving towards servicing the demands of the large retailers. I also started to miss the buzz of the old days and found that I really missed the challenges.

In 1994 I had a call from a colleague of mine who said that he’d just passed a factory unit and it looked ‘absolutely fantastic – you must come and look at it’. I said: ‘For what reason?’ and he said ‘Well… sandwiches.’

My reaction was: ‘You must be joking! I don’t want to go near it’.

But I went along to Carlyon Road, Atherstone in Warwickshire. There was this dry storage warehouse which was perfect – there had never been any chemicals or oil in it and it looked just right. Of course, I had to go home to Jan my wife and say to her: ‘What about doing it all over again?’ I must admit I didn’t get a great response, but as always she supported me.

So, we went for it, but we decided that it had to be a ‘lifestyle’ business – just ticking over as a family affair, which wasn’t going to

PREVIOUSLY ….

Tony Cleaver trained as a chef before joining Henry Telfer in 1985 on the sales side, eventually being promoted to look after the production of non-M&S sandwiches.

Building an astonishing £14m worth of business in 12 months, he decided to launch his own foodservice sandwich business, Eat Fresh, when owners Hillsdown Holdings decided to dedicate the site for M&S business only.

After inevitable teething problems, Eat Fresh was built up to a massive £12m business selling sandwiches to en-route companies around the UK, and also moving into retail with the Boots Shapers account, before selling to Grand Met in the early 1990’s.

When this proved to be less than a good fit for Grand Met, Eat Fresh was then eventually sold to Booker and its sandwich manufacturer Buckingham Foods, where he became sales director.

But when Booker decided to transfer the foodservice business from the Tamworth Eat Fresh site to the Milton Keynes Redmoor site and move the retail business from there to Tamworth, he was less than happy with the results…. grow to any size! I told Peter Halman [the managing director of Buckingham Foods] that I was going to leave and open up a competitor factory 10 miles up the road They didn’t see me as a problem - how little did they know!

January came and we started to kit the new factory out. I must admit there was a point in that first fortnight when we had spent a fortune on the factory; our credit cards were maxed out and we thought ‘have we had really

‘I was going to have a ‘gap year’ after retiring but I’m bringing it to an end after four months! I enjoyed every day that I went to work and I’ve realised that I really miss the cut and thrust’

50 September2013 SANDWICH & SNACK NEWS

made a mistake’?

Not long afterwards I received a letter from Buckingham Foods saying that unless I left the business they would take out an injunction and close it down. It turned out to be a result of my Grand Met contract that had been purchased at the time of the acquisition. In those days exclusion contracts were in their infancy and it wasn’t something that was generally put to the test – but basically, Buckingham Foods decided to go for me.

I did the honourable thing and left the business while the barristers tried to sort things out, but in the end it sorted itself out. We were the landlords of the Eat Fresh site and Buckingham Foods needed to extend it for the Boots contract, so it was a bit of a bargaining tool. They were allowed to expand if they called the dogs off me.

We started manufacturing at The Sandwich Factory in March 1995 and by July we were turning over £12m.

Within a few months we were employing 300 people

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SANDWICH MANUFACTURING – we took on so many people, in fact, that the local job centre closed down!

The business was growing so fast that we found it difficult to finance it initially, and we often stayed to around midnight every night, noting everything that had been bought in, costing everything out and making sure we were making money – it was the only way of doing it.

Our suppliers were also loyal because of our previous history – none of them wanted pro-formers or anything up front.

We grew to around £30m although inevitably there were some traumas along the way, of course. At one point we received a tender from Granada to supply their motorway service stations for about 30,000 products a week.

But then we found that

the incumbent supplier had gone into liquidation because his contract had been pulled from him and the first order we had was actually for 90,000 products for the week. I picked the phone up to the buyer, but his reaction was ‘What was I whinging at – it’s a much larger order?.’

I explained that our price

was based on the number of vehicles, cost of the drops, and number of shifts – it was actually five and a half pence more per product.

It was really the first time I had to exert any power, because I said that if we didn’t get the price, we wouldn’t supply, and we were due to supply the next morning.

We kept the contract for about six weeks until they found another supplier, and in the end this supplier also went into liquidation - six months after starting! There were moments when you look back and think, did I make that right call, but in retrospect that proved to be very much the right decision.

While we had been entirely self-financing initially, as we started to expand in a big way it became obvious that we needed investment, and there were a number of companies that were interested in us. Unigate were interested at one point, and had even been to see our major customers, but they eventually switched their attention to Hazelwood, which eventually went to Greencore, of course.

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SANDWICH MANUFACTURING

When they decided to pull out, Cranswick made a move in May 2003 and bought us. They were a straight talking company and it couldn’t have gone to a better business from our point of view. It was a departure for them, because they had always been mainly in the meat sector.

But Martin Davey, who is now the chairman and was then chief executive, had great foresight and realised that there were a lot of benefits and synergies. These will probably be shown this year more strongly than ever.

Their model for acquisitions was to buy strong businesses that were successful, with strong management, and let them get on with it. I remember thinking a couple of months after the takeover: ‘When is it going to happen – when are the powerful people going to come in and change things?’ … but they didn’t,

and all credit to them for allowing us to carry on running it.

After all, what is a business without its people really? Yes, you can increase bottom line profits overnight by getting rid of a raft of people, but it doesn’t work ultimately. You’re taking out the power base and the knowledge. A classic example of that happening was with Unigate and Toft Foods.

Things had to change following the takeover, so I brought Nick Anderson in as sales director and I became managing director.

We wanted to look at moving into retail as well as foodservice, and also build a succession plan, which every company has to do.

So, The Sandwich Factory certainly went well beyond our original intention of it being a ‘lifestyle’ business, but the fact was that almost every day another opportunity

52 September2013 SANDWICH & SNACK NEWS

came up. We have achieved some fantastic things at the company over the years, both in terms of the volume of business and turnover, but also in product development terms – such as our innovatory frozen sandwich platter for Iceland, which won an award recently.

Cranswick have certainly played a large part in our success in the way they have supported us over the years.

They invested heavily in the business right from the start - in the last 12 months they have invested £800,000 in the business and they are continuing to take it forward.

There’s not many of us still out there now who started their businesses from scratch. The industry has gone a bit clinical these days without the characters you had at the start, but it’s a different market now. Yes, the industry has matured and consolidated but there

are still massive opportunities out there, particularly since Greencore took over Uniq. It’s just a case a knowing what you’re doing and doing it well.

What am I doing now? I was going to have a ‘gap year’ after retiring but I’m bringing it to an end after four months! I enjoyed every day that I went to work and I’ve realised that I really miss the cut and thrust.

I thrive on challenges so I’m looking around for some new opportunities maybe not just sandwiches this time. I’m talking to a few individuals and looking around to see what there is of interest out there.

■ We should point out that the views and version of events expressed here are Tony Cleaver’s only and not endorsed or shared

by International Sandwich & Snack News in any way.

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NEW PRODUCTS

Flat-Surface Label Applicator launched by Primera

QED supplies new refurbished servery to Bellahouston Leisure Centre BELLAHOUSTON Leisure Centre is in Bellahouston Park, south west Glasgow and provides facilities for every major indoor sport.

Completely renovated in 2001, the centre has a gym, a dance studio, indoor and outdoor pools, gymnastics centre, two squash courts and two 5-court sports halls, which can be used for a range of games, including volleyball, badminton and 5-a-side football.

The restaurant at the leisure centre has recently undergone a major refurbishment, carried out by Glasgow-based catering and refrigeration specialists Quality Equipment Distributors (QED).

The main servery counter has been completely redesigned, with a new colour scheme and the addition of two new drop-in display counters, a new condiment counter and a new custommade induction wok for

making quick stir fry meals.

The improvements to the servery system have provided the catering staff with greatly enhanced display space for chilled snacks, cakes, pasta and salads, as well as a much cleaner and more modern image in order to attract the many customers of all ages that frequent the leisure centre.

In addition, the induction cooking system has revolutionised the preparation of hot food, with stir fry meals being cooked in just a few minutes in complete safety.

The new servery system was commissioned by Encore Hospitality Services, part of Cordia Services LLP, in partnership with Glasgow City Council. They selected QED for the project due to their track record in delivering many other catering solutions for the public sector in the Glasgow area.

Tel/Fax: 0141 779 9503 www.qualityequipment.co.uk

PRIMERA Technology, one of the world’s leading manufacturers of specialty printers, has launched the new AP550e Flat-Surface Label Applicator.

This is a semiautomatic label applicator that makes it fast and easy to precisely apply product and identification labels onto a wide range of flat surfaces such as rectangular or tapered bottles, boxes, packages, bags, pouches, lids, tins and much more.

Labels are applied straight, without wrinkles or folds, in exactly the location desired. This gives finished products a highly professional look and significantly increases the number of containers that can be labeled per hour versus manually applying labels.

Operation is simple: place the container in the mechanism and pull the arm to the container.

Variable spacing, memory for up to nine jobs, and a counter with built-in LED display are all included.

No air-pressure supply is

required, which can be a significant advantage over other label applicators that require expensive, noisy and maintenance-prone air compressors.

“The AP550e Label Applicator is an affordable, easy-to-use device that helps our customers increase their production rates,” said Mark D. Strobel, Primera’s vice president of sales and marketing. “Perhaps even more important, it significantly enhance a product’s image. With AP550e, labels are applied straight and in precisely the same place on every package. It’s wellrecognized that the better your packaging looks, the more you’ll likely sell.”

Tel: +49 (0) 611 92777-0 www.primeralabel.eu

National Flexible Has The Vision….

A functional chocolate bar fortified with vitamins and minerals claimed to improve eyesight is one of the latest products to benefit from a ‘new look,’ thanks to the work of film packaging specialists National Flexible who have supplied a printed laminate film for the individually wrapped bars.

The laminate film was printed on one of the very latest state-of-the-art high speed gravure presses during which a patterned cold-seal adhesive was applied so that the film could be

sealed at low-temperatures without affecting the product.

The outer layer of the laminate is engineered to easily release from the adhesive as the film unwinds on the packaging machine, eliminating the need for an extra release lacquer and reducing time and cost on press.

National Flexible operates from a state-of-the-art facility servicing its customers with flexible packaging in the food, confectionery, bakery, snack, contract packing and pharmaceutical industries.

Tel: 01274 685566 www.nationalflexible.co.uk

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PROFILE

M&S' biggest and greenest

Mark Arnold visits M&S’ Cheshire Oaks Tasties’ sandwich developer and all-round industry legend Mark Arnold visits M&S’ flagship Cheshire Oaks store to check out their vast and wide-ranging food-to-go offer

I

’ve come to M&S’s new flagship store, Cheshire Oaks in Ellesmere Port, to check out the food offer and see for myself just why it won the prestigious Café Sandwich Retailer of the Year Award for its Flavours Café at the Sammies in May. I know from the website that there’s going to be plenty to see as it’s huge – in fact, it’s their second largest store in the world, and their greenest to date.

The lengths that M & S have gone to on the eco front alone with this store are to be marvelled at.

Feeling really guilty about driving to such an eco-friendly place, and around fifteen miles out, I started to look for a suitable guilt-free park and ride, to ease the pain, but alas none was to be found.

I then started to wonder if there would actually be parking available for non-electric gas guzzlers; I almost expected only bays outside with plugs for recharging, and everyone else, made to feel suitably chastised, and park a good couple of miles walk

away from the store.

Well, a bit of that is said in jest, but their credentials are certainly impressive, as shown in the inset piece.

So to the food. Well, customers are certainly well serviced with all sorts of

54 September 2013 SANDWICH & SNACK NEWS

produce in the food hall, including delicatessen, fresh pasta made on site, butchery, and charcuterie all on hand.

Very similar to the Stratford East store in Westfield, the store is light, airy and welcoming.

Entering through the food hall, the first of the three outlets is the pasta bar. The bar itself sits alongside the delicatessen, and there seems a simple theme running through this and the other two ‘flavours’ cafes, that you can eat what you can buy in the store, so

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PROFILE

‘Moving through the food hall, you are reminded just how much effort goes into the M & S sandwich range.

‘Great British Summer’ (you wonder if they had a crystal ball earlier in the year) is a lovely range of products and sandwiches, from the simplicity of Egg, Ham and Salad Cream, to BBQ Chicken with Ranch Style Coleslaw’

reinforcing food values and expertise, and encouraging repeat purchase, or impulse purchase after trying the products in the cafes.

It would seem that they may have had a visit over to New York at some point, as the Pasta Bar is reminiscent of ‘Eataly’ in concept http://www.eataly.com/restaurants), where everything is made to order, in front of you, using ingredients that can be purchased within the store. Eataly however is on a much larger scale,

with many more food outlets, a sort of mini food court in itself. At Cheshire Oaks a simple and concise menu is available, from 12.0-3.0pm, and the staff are happy to help and serve before the 12.0 start time. This was also the case in the ‘flavours’ café, and a credit to staff training and customer relations.

Pasta is made in front of you, and you’ve guessed it, also available to buy and take home. Six varieties are made ranging from penne to gargenelli, and then having chosen the shape, you can then select the sauce – Tomato and Basil, Ragu, Arrabiata, Carbonara and Pesto. A nice touch that would be worth considering, to help educate customers, would be to explain the differences in shapes and sizes, and match those with the appropriate sauce, giving reasons why, with a copy of Jacob Kennedy’s book (chef at’ Boca di Lupo’ http://boccadilupo.com/), The Geometry of Pasta, for reference for more interested customers, as he is an authority on matching sauces and shapes.

The deli side of things ‘The ‘deli’ flavours of the world’, again has tones

of Eataly about it, with chalk board maps and provenance oozing from wherever possible, and supplies the pasta bar with many of the antipasti starters of cured meats, olives and so on, and all available to buy.

The bar itself wasn’t overly busy – my visit was a little early to be fair but by all accounts is ahead of where it was expected to be, so must be doing something right. The food itself is simple and satisfying, not overly complicated, and as you would expect in an Italian eatery.

Moving through the food hall, you are reminded just how much effort goes into the M & S sandwich range.

‘Great British Summer’ (you wonder if they had a crystal ball earlier in the year) is a lovely range of products and sandwiches, from the simplicity of Egg, Ham and Salad Cream, to BBQ Chicken with Ranch Style Coleslaw, although I am always suspicious of Seafood Cocktail sandwiches, but that’s a personal thing. Even the grab bags, have had a makeover, and the first that I have seen with pictures and illustrations, as opposed to the boring lifeless ones elsewhere.

Walking past the wines and spirits

www.sandwich.org.uk September 2013 55

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PROFILE M&S Cheshire Oaks environmental credentials M&S Cheshire Oaks is its biggest and greenest store. It’s designed to be its most carbon efficient, premier store to date with an architectural and design strategy that addresses several areas of sustainability at once.

Cheshire Oaks is the first retail store to have a 100% FSC-certified glulam roof. Glulam is a type of engineered softwood timber, as strong as steel or concrete but requiring only a fraction of the carbon to produce.

The first store to use hemp and lime external wall panels which have excellent insulation properties - comparable to brick and block building materials – and absorb carbon from the atmosphere.

30% more energy efficient than our others stores with 70% of heating for the store coming from a biomass boiler plant and heat reclamation.

It has an 80,000 litre rainwater harvesting tank.

It has achieved BREEAM ‘excellent’ rating – the leading and most widely-used environmental assessment method.

Climate change resilient features include a re-landscaped swale, sustainable urban drainage system (SUDS), mature trees, a green wall, white reflective roof, rainwater harvesting, displacement ventilation, Hemclad® external wall panels and earth bunding around the store.

As a first for M&S, it engages customers in and around the store by producing informative signing relating to each major area of sustainability that the store design addresses. On each sign, customers can scan a QR code that will take them to M&S Stories to receive more information about that specific area, which the customer can then comment on and share over social networks.

You can find out more about Plan A and the store on the website. http://social.marksandspencer.com/p lan-a/introducing-ms-cheshire-oaksstore/

‘The food displays themselves, all look fresh and inviting, and make you want to prod them in the same way that you do for artificial plants that look too good to be true, expecting them to be fake - but they are real, and well thought-out’ section, you are confronted by what looks a bit like a traffic warden, but turns out to be ‘order from me’, who you can stop, talk knowledgeably to, and then place an order. What a simply brilliant idea, no doubt it has been around for a while, and I have just not spotted it.

Speaking of clever ideas, and let’s face it, this store is full of them, you almost bump into an extra from Ghost Busters, who turns out to be a mobile vacuuming operative, with a bag-less suction pack on his back, to hoover up any mess, while the store is open.

Surely this should be adopted by other stores - a big step up from the one handed broom and dustpan approach.

Back to the ‘flavours’ café –‘ Flavours from our Food Hall’ is how it is described, and following the theme, you’ve guessed it, nearly everything is available to buy in store, even down to the Charles Eames style chairs that you sit on.

There are two of these cafés in the store, one downstairs and one on the first floor, and combined with the pasta bar, have the capacity for around 500 covers, so not to be sniffed at.

They must also generate significant sales and revenue, to justify the floor space.

You enter past the cake displays, which are all sat on high glass covered cake stands, scones, fruit cakes, lemon

56 September 2013 SANDWICH & SNACK NEWS

drizzle cakes etc - very Patisserie Valerie, and very homemade looking.

The food displays themselves, all look fresh and inviting, and make you want to prod them in the same way that you do for artificial plants that look too good to be true, expecting them to be fake - but they are real, and well thought out.

Breakfast is catered for with ‘hot breakfast bloomers’, such as Beechwood smoked bacon, sausages with provenance, bacon egg and cherry tomato, and the trade marked infamous ‘Lochmuir Salmon and egg’.

The bacon, egg and cherry tomato open bloomer, arrives swiftly, and perfectly cooked, although for some reason, I expected scrambled egg, but nevertheless, it was a good combination, with lovely sweet bursting hot cherry tomatoes, and no need for the accompanying arrangement of obligatory sachets of sauce. Although a twist of decent black pepper and salt certainly helped things along, as you are serving three year olds to ninety three year olds, less seasoning is a sensible idea.

Deli Treats are available, with strong branding from the M&S ranges, ‘Gastropub’ Quiches, Runny Scotch Eggs, and even ‘Fuller for Longer’ chargrilled chicken and peppers toasties to name a few. Other ranges available include Seasonal Soups, and

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PROFILE jacket potatoes, the size of the one on the next table, being huge and would put many an old ‘spud you like’ to shame.

Mini baguettes are freshly made, and are just the right size to partner a soup; flavours are safe and solid, ranging from Salmon and Egg, Brie, Basil and Tomato, Chicken and Bacon Caesar, and the name dropper ‘Wiltshire cured ham with Taw Valley Cheddar’, again, reinforcing the expected provenance of the ingredients.

‘Tasting Platters’ are also available, and like a mini ploughman’s or Seafood tasting platter, although not served, as I could see, on a piece of slate, as in many pubs nowadays.

Then we move on to the ‘Food Hall Platters’, and these comprise of almost tapas-style small portions of three dishes from a particular range from the food hall, so ‘Taste Italian’, ‘Fuller for Longer’ and ‘Modern Asian’, the last being, I believe, the newest of the ranges, and the one sampled, although to be fair, they all looked appetizing.

Modern Asian comprised of Miso

Yaki Chicken Noodles, Beef Massaman, and Sticky Jasmine Rice. It came in three small bowls on a long rectangular serving dish. The rice itself lived up to its billing, and was very sticky, which some people may not like; the noodles were a dish I have not tried before, and were a little lacklustre, and the Massaman was disappointing, in that it lacked the usual nuts, and the potatoes were fried as opposed to the more customary boiled – perhaps this is how a Massaman is now prepared in modern Asia.

What would have enhanced the experience might have been some authentic extras, even as basic as some chili sauce - some fresh chili, or a dipping sauce of some description.

Taking it a stage further, the outlet is licensed, so why not increase spend by offering a suitable destination drink, such as Singha Beer for the Asian, or Peroni (already stocked in the food hall) for the Taste Italian, and a nonalcoholic milk shake or similar for the healthier option? These could also form part of or enhance the ‘Flavours

of the World’ section in the food hall.

Children are not overlooked, and well catered for, with what is probably my favorite meal deal around: a main, two snacks, a drink and a treat all bundled together, with treats from ‘Percy Pig’ M & S brand, or chocolate balls from’ Hello Kitty’. Mains include crust-less sandwiches (M & S are obviously not worried about encouraging a straight-haired youth culture of the future), mini pizzas, and incredibly cute mini hot dogs with real sausages.

Overall, a very refreshing visit, and one would like to think the concept will be rolled out to more stores when they upgrade. It would also be nice to perhaps see the ‘flavours’ cafes as a testing ground for new product development, before products hit the store, to add more interest and gauge reaction before final commitment.

Finally, you have to hand it to them for the best Prince George of Cambridge new food product, that being ‘Pear to the Throne’ – Williams Pear Juice with Willamette Raspberry juice’, brilliant.

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SOUPS

North/South divide revealed in customers’ soup preferences Consumers around the UK show distinct regional variations in soup preferences, ranging from exotic gourmet in the south to a return to traditional flavours and recipes in the north

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oup consumers across the UK are creating a strong regional pattern of favourite flavours, with those in the North opting for heartier tastes and textures, while by way of contrast, those in London and the South East enjoy spicier recipes and the influence of international cuisine.

While traditional recipes such as Pea & Ham continue to top the list of best sellers in the Midlands and the north of England and Leek & Potato remains a firm favourite in Wales, a trend emerges of a preference in the south of England for more exotic gourmet flavours.

Those are just some of the latest insights from leading foodservice soup manufacturer The Real Soup Company (TRSC), which has analysed customers’ 2012-2013 buying trends from across the country.

“The North South divide between soup preferences is clearly demonstrated by regional sales over the last 12 months,” says Marie Gawley, Foodservice Commercial Manager at TRSC. “Further north we are definitely seeing a return to traditional flavours and recipes, while consumers in and around London and the South East are opting for the more international and fusion-influenced recipes.”

In Scotland, TRSC’s year-round bestseller is the rustic Red Lentil, but for patriotic celebrations such as Burns Night, sales of Cock-A-Leekie and Scotch Broth increase significantly. In London and the South East however, favourite flavours include Butternut Squash & Sweet Potato, Sweet Red Pepper & Coriander, and Thai Chicken.

“Caterers should always try to feature regional flavours as these will be regular favourites, but it’s equally important to introduce new flavours in order to sustain daily interest in the soup menus,” advises Marie.”

“The onset of autumn and the start of the new school year is always a good time to review your menus and refresh

your offering ready for the colder months ahead,” she adds. “It’s really important to vary your soup offering otherwise customers will easily succumb to flavour fatigue.

“Try offering a daily soup special, and perhaps combine it with a sandwich for a satisfying lunch combo, or invite customers to taste a small sample of a new flavour each day of the week. Increasing your soup choices and offering a range of flavours will enhance your menu reputation, boost sales and help maximise your profit potential.”

To help caterers spice up their autumn/winter menus, The Real Soup Co has recently added two exciting new flavours – Spicy Bean and Tomato & Chipotle - to its portfolio of premium quality, fresh chilled soups made exclusively for the foodservice sector.

Spicy Bean Soup – a warming blend of cannellini and kidney beans with a kick of chilli, and Tomato & Chipotle, a creamy tomato soup enhanced with a subtle twist of smoky chipotle – offer all the taste and appearance of a fresh ‘homemade’ soup while being ready to heat and serve on demand.

58 September 2013 SANDWICH & SNACK NEWS

Like all flavours in The Real Soup Co’s range, Spicy Bean and Tomato & Chipotle are free from artificial colours, flavourings and preservatives. They’re also suitable for vegetarian diets, and come in handy 4kg (16 portion) microwaveable tubs for accurate portion and cost control.

“These new flavours are delicious, hearty offerings which will enhance any winter menu and keep your regulars satisfied!” adds Marie. “Like all our soups, they’re easy to use and provide exceptional quality and value for money - all you need to do is heat and serve and you have a really good quality soup just like a chef would prepare in-house from scratch.

“They also enable you to serve a consistently high standard of product with daily specials and no waste!”

‘For more information about The Real Soup Co’s range of soups, please contact 01495 301999 or visit www.zorbafoods.co.uk .Follow us on Twitter at @RealSoupCo and like us on Facebook (The Real Soup Company) to keep up to date with the latest news!’

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Supplying Ingredients to the Sandwich and Salad Industry Fresh Chilled Eggs and Bacon Delivered Nationwide in Pallet Quantities Boiled eggs, liquid egg, egg powders, omelettes and scrambled eggs Naturally smoked, sweet-cured, cooked, streaky bacon rashers in hygienic MAP trays.

Low salt options available.

Tel. 01568 610270 Fax. 01568 610934 Email. info@henrysonfoods.co.uk www.henrysonfoods.co.uk

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PACKAGING

Linpac extends Freshware food-to-go range LINPAC Packaging has extended its new Freshware range for sweet and savoury food-to-go.

For wraps and tortillas, the food packaging company has developed Vertiwrap, a hinged box made from rPET, which stands vertically on the shelf to enable shoppers to see the contents clearly. The pack, which is suitable for two small wraps, has been designed to offer maximum protection to food whilst retaining freshness.

The Freshware range, which was launched in January to address the increasing popularity and demand for chilled retail prepared and convenience foods, now also incorporates paper bags.

They are aimed at shops and bakeries serving freshly made sandwiches and savoury snacks to customers, providing a traditional way to keep bread and pastry-based foods fresh and crispy, and come in a range of sizes. The bags are available with or without windows and come pre-made or on the reel for use with in-house automatic bagging machinery.

To cater for ‘snackers’, the company has designed a collection of individual and twin portion size LeanBake packs for baked confectionery such as gateaux, cakes, pastries, slices, biscuits and doughnuts. Like Vertiwrap, the packs are made from rPET to enhance product shelf appeal and are

available in the style of a hinged box or tray and lid combination.

Many of the new packs are individual or twin portion sized to help consumers eat more healthily and help them and retailers reduce food waste. As a partner of the Love Food Hate Waste campaign by WRAP, it is committed to helping all the links in the supply chain minimise the amount of food which is wasted by developing packaging which meets the needs of changing consumer trends and effectively protects and preserves fresh food for longer.

The Freshware launch follows a major investment by Linpac to

develop its Freshform business. New highly flexible thermoforming capacity has been installed at its Featherstone site in the UK to support the UK & European business, alongside its major Freshware plant in Pravia, Spain enabling fast turnaround supply of new designs for the prepared foods market.

Joanna Stephenson, Vice President Innovation & Marketing, said: “The chilled retail convenience market is worth €145 billion across Europe and has continued to grow at a steady rate throughout the recession when many other markets have stalled. Nowhere is the trend for food on the move more apparent than at lunchtimes when people are looking for convenient and healthy food options which they can enjoy quickly and with minimal preparation.”

“The Freshware range has been designed and developed to support our customers’ convenience as well as sustainability strategy and is manufactured with between 50% and 95% post consumer recyclate to minimise the carbon footprint of our products.

“These latest additions to the Freshware family address the needs of the sweet and savoury food to go sector and sit alongside our meal boxes, containers, pots and tubs which are ideal for salad items, sauces and deli products.”

Seda UK launches hot food container range Seda UK has launched a range of paper containers for hot food. The robust single wall tubs complement its existing range of cups for hot beverages.

The containers have a thicker single wall structure which allow for heat retention and comfortable handling while the paper vented lids enable steam to escape.

They are available in 8oz,

12oz, 14oz, 16oz and 32oz sizes and may be plain or printed with customers’

60 September 2013 SANDWICH & SNACK NEWS

photographs, designs and logos using high quality offset litho technology in

up to six colours. The tubs and lids can also come in combi packs for added customer convenience.

Porridge and soup are the obvious applications as consumers increasingly seek healthier options at the start of the day or as a lunchtime snack. Equally the containers can be used for other types of hot food such as noodles, stews or pasta.

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PACKAGING

RAP to launch new foodservice division at lunch!

RAP, designers and manufacturers of sustainable food packaging, is set to launch a new, dedicated foodservice division at this year’s lunch! Show (26-27 September).

The formation of the new department reflects a growing appetite for RAP’s new and innovative packaging solutions, says the company, which continue to help drive sales for those operating in the sector.

Continuing its innovation and success in this area, over the next 12 months, RAP plans to invest in further product development for the foodservice sector across its off-the shelf range.

Headed up by Benn Ely, head of foodservice at RAP, the foodservice department will look to build on this success by capitalising on the expanding UK lunch market - currently valued at

£14.9bn, according to Horizon.

Benn Ely, comments: “We have been working successfully with clients in the foodservice sector for many years, delivering a range of packaging solutions that not only meet their customers’ expectations, but also drive sales and growth across their operations. Now is therefore the perfect time to further strengthen our offering through the launch of this dedicated division. Not only will it allow us to build on the world-class packaging innovation that RAP is famous for, it will also provide us with the ideal platform to showcase new and more technically advanced solutions.”

The company’s specialist foodservice products currently include the top selling HandRAP range, which covers baguettes, wraps, bagels, rolls, square

bread and bloomer bread sandwiches.

Other products include the HotRAP range, which satisfies demand for hot ‘food on the go’ and RAPTray - ideal for salads, pies, pasta, hot meals and even desserts.

As part of its continued commitment to meet evolving market needs and drive growth across the sector, RAP has also developed a Freshpack carton range which features the world’s lightest day-fresh and long-life carton wedges.

Planglow launch two new mini wedges and a label ‘especially for little appetites’ Home compostable packaging and labelling provider Planglow, has launched a Natural Mini Wedge and matching label, plus Gastro Mini Wedge, for the schools sector.

With room for two quarters (half) a deep-fill sandwich or one quarter of a triple sandwich, the mini wedges are also said to be fine for adult slim-line portions or tasters too.

They can be teamed with a soup, salad, snack or another sandwich for mix and match meal options that boost add-on sales, it says.

Available in its best-selling rustic Natural Collection and popular new slate effect Gastro range, the mini wedges can be paired with other items from either of the collections to match or differentiate from existing product lines. Both wedges are supplied in boxes of 500 flat packed products to ‘mini’-mise your storage requirements.

Simply squeeze the sides to pop up and open, then clip in the fold over back

panel to seal, it says.

To label, the Gastro Mini Wedge works well with Planglow’s: Frosty Small - a transparent (yet home compostable) 24-per-sheet circular label with silver border; or Enjoy (in grey) - a 15-per-sheet textured round label with ‘hand-stitched’ border and bonus ‘Enjoy’ sticker.

The Natural Mini Wedge works well with Enjoy (in red, green, yellow and grey), and can also be teamed with

62 September 2013 SANDWICH & SNACK NEWS

the brand new Simply Natural Small Round Label.

This natural kraft finish 24-persheet label has been made specifically for the Natural Mini and Standard-Fill Wedges, and its versatile design also makes it ideal for small packs and pots too. What’s more, the little label can be used to highlight important information such as specials, marketing messages or price and, as it’s available in 100 sheet packs, it’s suitable for even smaller volume providers.

Rachael Sawtell, marketing director for Planglow, commented, “While the demand for little bites is huge, options to package them had previously proven to be slim pickings – especially for those food providers who were looking to match with the rest of their packaging range. We are therefore delighted to have not one, but two new mini wedge designs - and multiple label options - for food providers looking to cater for this market.”

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SANDWICH CHEESE

Consumers demand high quality cheese The days when a cheese sandwich meant mouse-trap cheddar have gone: now discerning customers want mature cheddar, continental and soft cheeses, as well as low-fat options, and most importantly – a good melting cheese for panini and hot options

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andwich manufacturers must meet consumers’ demands for high quality cheese, say a number of major cheese suppliers to the sector.

“Sandwiches represent 70.2% of chilled food-to-go, which means getting your offering right is essential,” says Svitlana Binns, marketing manager for Dairygold Food Ingredients UK Ltd (DFI). “Both sandwich manufacturers and foodservice outlets must respond to ever-evolving consumer demands to make the most of a significant opportunity.

“Consumers are seeking lunch products which have added value. When it comes to sandwiches, this could be cheese with provenance, or cheese which is exceptional for its quality and flavour.”

It’s a view that’s echoed by Aude Romelly, channel marketing manager for Bel Foodservice. “With almost 40% of consumers choosing cheese as the most popular sandwich filling at home, it’s a trend not to be ignored in foodservice.

It’s no longer just about plain cheddar and white bread, there are now over 500 varieties of cheese available and whether it is low fat or a more continental cheese, it’s possible to find the perfect variety for any outlet.”

Warren MacFarlane, foodservice marketing manager for Président, a leading brand of continental cheese in the UK, also shares the view. Operators who focus on ‘menu value’ rather than ‘value menu’ can expect to perform well in a market where consumers expect high quality, diverse and interesting fare as tastes and expectations become far more discerning, he says.

Meanwhile, it’s also vital that sandwiches shouldn’t be restricted to just cold offerings – operators need to think

Norseland launches Applewood cheese spread Norseland launched a major extension to the Applewood brand in a new sector earlier this year with a cheese spread.

Encouraging multi-usage has been the key to growth for the cheese sector in the past year. Applewood Spreadable has triple usage: cold cheese spread, warm snacking dip or

about diversifying their menus and adapting them for the colder months ahead.

64 September 2013 SANDWICH & SNACK NEWS

as a cooking sauce. The Norseland brand includes the Norwegian Jarlsberg, admired by leading chefs worldwide, whilst brands from the UK include the popular Applewood Cheese, Mexicana, Ilchester and Five Counties.

See Norseland's new BSA member profile on pages 85/86

In recent research commissioned by Kerrymaid, 78% of respondents were interested in toasted sandwiches and

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SANDWICH CHEESE What about an Italian cheese sandwich?

Recent research revealed that 59% of consumers would consider ordering an Italian sandwich, and in order to deliver that fresh, true Italian taste, caterers can set themselves apart from the competition by using the very best Italian cheeses in their sandwich offering.

Galbani’s commitment to high standards has made it the No1 cheese brand in its home country of Italy, and it is this high quality,

62% in hot paninis on sandwich menus, with 91% choosing cheese as their favourite ingredient in hot options.

“Kerrymaid Grated White and Kerrymaid Grated Red are convenient fillings for operators and on-the-go consumers alike; they melt more evenly than standard cheddars, leading to less oil out and give a more visually appealing end product,” says Adrian Coulter, development chef for Kerrymaid.

“The fillings are also hugely cost effective for operators, in an economic climate where it is essential to keep expenditures down. A 2kg bag of Kerrymaid Grated can fill up to 50 sandwiches and comes in a pre-grated format that saves time for operators preparing sandwiches.”

DFI, one of the UK’s largest and most progressive suppliers of cheese and dairybased ingredients to the European food companies operating in the FMCG and Foodservice channels, closely monitors consumer trends to ensure its products deliver on flavour, functionality and value for money.

In general, it provides a range of cheeses specifically targeted for filling sandwiches, paninis, toasties or wraps, delivering flavour and performance when served hot or cold, and is particularly proud of its cheddar offering.

“Cheddar is a key ingredient when it comes to sandwiches,” says Svitlana Binns. “Our Extra Mature Sliced Cheddar has won a gold award at Nantwich for two years running, demonstrating its consistent quality.”

DFI offers Cheddar as part of The Imokilly Cheese Co brand, a premium range of artisan cheeses, manufactured from the highest quality, natural

endorsed by Italians themselves, and heritage that will appeal to consumers looking for a real taste of Italy, it says.

“Authentic in their taste and versatile in their usage, branded cheeses like the Galbani Mozzarella range creates a perfect choice for an Italian sandwich,” says the company. “The fresh, creamy flavours and soft textures make them perfect for both hot and cold sandwiches.”

ingredients and all with exceptional flavour and functionality.

But while Cheddar undoubedly does remain a firm favourite, soft cheeses are also becoming increasingly important.

“Soft cheese is a fantastic and versatile ingredient for sandwiches which can satisfy changing consumer demands in convenience and nutrition,” says Svitlana. “Our soft cheeses scooped four awards at Nantwich this year.”

Another company which has had consiserable success with its soft cheeses is Bel UK, which has recently launched the versatile Cantafrais, a new spreadable soft cheese.

Specially designed for the out of home market, Cantafrais is ideal for sandwiches and can also be used in sauces, soups and baking.

On the sandwich menu, its versatility

66 September 2013 SANDWICH & SNACK NEWS

means it can be used as a smooth filling, accompaniment to deli meats, smoked salmon and salad items, a substitute for spread or mayonnaise or as a creamy coolant for spicy fillings. Cantafrais also comes in a lighter option, with a lower salt content and only 17% fat in comparison to other branded soft cheeses, so it’s perfect for those who are offering healthier sandwiches on their menus.

Another light option on the market is Leedammer Lightlife, which has 38% less fat than the original and contains 50% less fat than a standard cheddar.

Leerdammer has a delicious sweet, nutty flavour and is particularly good for melting, retaining its flavour and rich, creamy texture, making it ideal for handheld snacks such as paninis.

Also on the soft cheese front is Président’s Emmental, said to be the perfect choice for a toasted sandwich or panini, with a sweet, nutty taste that perfectly complements a range of fillings.

When used in a hot sandwich it does not separate and leave the oily residue that is associated with cheddar, making it much more suitable as a takeaway or on-thego option. Emmental is also lower in fat and higher in calcium than a typical cheddar.

Its Brie is a classic French soft cheese that during the colder autumn and winter months can provide an indulgent, creamy filling to a classic French baguette for a tasty, comforting sandwich option that can be served hot or cold.

Its Camembert is another soft rind cheese in the Président range. It can be paired with fillings such as ham and served in crusty French bread for a rustic twist on a classic sandwich, or for something different it can be paired with the complementary flavours of bacon and berries in a hot sandwich for a delicious lunchtime treat.

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To advertise call Paul Steer on 01291 636342 September 2013 67

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SANDWICH MEAT SAUSAGE AND BACON WRAPS Ingredients (serves 10): ■ ■ ■ ■

20 British pork and sweet chilli sausages 20 rashers of bacon 20 small flour tortillas Mild mustard or tomato ketchup

Method: 1. Wrap each sausage in a rasher of bacon and grill or bake until cooked through.

Meanwhile, warm the tortillas 2. When the sausages are cooked, wrap each one in a warm tortilla and secure with a cocktail stick if necessary 3. Serve immediately with fries and salad and sauces such as mustard or tomato ketchup

TOASTED CIABATTA WITH PORK & APPLE SAUSAGES AND BLUE CHEESE ■ ■ ■ ■ ■ ■

Ingredients (serves 10): 20 British pork and apple sausages 10 ciabatta rolls Shredded lettuce 300–400g (10-14oz) blue Stilton, sliced Apple chutney, to serve

Method 1. Grill the pork & apple sausages until cooked through. Meanwhile, split and toast the ciabatta 2. When ready to serve, cut each sausage in half lengthways, then fill each ciabatta with a layer of shredded lettuce, the halved sausages and sliced Stilton 3. Serve immediately with apple chutney

Bring on the

bangers!

With the autumn drawing in and customers turning increasingly to hot food, the great British banger really comes into its own. Here’s some great sandwich ideas from BPEX, in the run-up to British Sausage Week this November

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hen it comes to meaty sandwich fillings, pork and pork products undoubtedly rank highly in the popularity stakes, particularly as the weather starts to turn colder.

From roast pork and apple sauce, thick carved ham to crispy bacon, pork definitely delivers a real treat for customers; be they’re looking for a satisfying and tasty meal on the move or eating in.

As British Sausage Week approaches (4-10 November 2013), BPEX is heralding one particular sandwich star – the great British banger!

Whether served hot or cold, a sausage sarnie will be sure to hit the spot for hungry diners. With over 500 varieties to choose from and array of breads, baps and wraps, the opportunities for outlets to maximise sales is huge.

Tony Goodger, BPEX foodservice trade manager said: “Sausages are undeniably a huge hit with sandwich connoisseurs and British Sausage Week is a great platform for sandwich outlets to boost interest in their offering.”

One of the most important considerations when it comes to serving sausages is to make sure they stand out for all the right reasons.

This means sourcing quality sausages produced using Red Tractor or similar quality assured pork, to deliver customer satisfaction and repeat business. After all, using better quality fillers will enable outlets to justify higher price points.

“Quality sausage varieties mixed

68 September 2013 SANDWICH & SNACK NEWS

with speciality breads, such as ciabatta, and served with caramelised onions, chutneys or cheeses, will certainly add a premium feel to an old favourite. So too will enticing product and menu descriptions – a sign that discerning sandwich customers will be looking for.

“We know from research that customers are interested in learning more about the quality of sausages on menus, including provenance and the variety used.

“In our experience, sandwich operators can benefit from including a more detailed description. ‘Pork and Apple Sausages served in Ciabatta with Blue Cheese and Chutney’ is a far more enticing option than a simple ‘Sausage Baguette’, for example.”

So why not bring on the bangers this November and benefit from being a part of British Sausage Week? For more information and a range of recipe ideas visit http://porkforcaterers.bpex.org.uk/ and www.lovepork.co.uk

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SANDWICH MEAT

Dawn Farms sees increasing innovation in the sandwich meats market S

andwich meats manufacturer Dawn Farms is responding to trends in the marketplace with innovatory products.

The company has recently seen an increasing number of sandwiches launched with a flavour adventure theme, for example.

These include Middle East sandwiches with flavours like chicken schoarma, harissa and taouk, plus Mediterranean flavours using chicken and the very popular chorizo paired with grilled vegetables, which both Dawn Farms and TMI Foods supply.

“USA flavours have also evolved and become more interesting, and Pan-Asian flavours have really come on a long way, in tandem with the growing consumer interest in global street foods,” says Conor Cahill, Head of Science & Innovation. “Our new chunky steak product goes really well with a pineappleand-ginger marinade to create a Koreanstyle Bulgogi, just like in artisan sandwich shops.”

Its innovation has also extended to chicken, which remains the nation’s favourite sandwich filling, and there are a number of chicken and sauce flavour combinations to keep sandwich consumers interested in the category.

“We have been stepping up our own innovation on chicken flavours, with products like chunky Indian masala chicken featuring a lovely rich colour and ‘chargrilled’ appearance, just like your favourite Indian takeaway,” adds Connor.

The company produces all the favourite chicken flavours and has also developed a curry chicken, succulent with a rich, tasty sauce and natural appearance, and a chicken fajita to cover the Mexican flavour trend, ideal for a wrap with spicy salsa and cooling sour cream.

Meanwhile, Dawn Farms says the appeal of ham and bacon in sandwiches has endured, and its range includes a

pulled ham hock, ideal for sandwich applications. “Hams for sandwich applications are generally smoked to ensure greater flavour delivery when competing with the other accompanying sandwich fills like cheddar cheese and relishes," adds Conor. “Bacon smokes are getting really popular in the sandwich category – with applewood smoke a favourite among British consumers. Our sister company TMI Foods has a range of smoke flavours for bacon which are perfect for sandwiches and wraps.”

70 September 2013 SANDWICH & SNACK NEWS

At the same time, the company has also retained a sharp focus on value products, with a competitive foodservice sandwich meats range, ideal for multiple applications. Mintel research into product launches shows that there are a substantial number of sandwiches in the £1-£3 price bracket.

Dawn Farms’ forensic pursuit of trends in sandwich meats and food in general is also put into practice to drive innovation in healthier meat ingredients.

The company has adopted the Consumer Lifestyle Trends programme developed by leading food development agency Bord Bia (Irish Food Board). This has allowed Dawn Farms to analyse trends and drive innovation to give the company a solid foundation for future forecasting to meet the demand for healthier meat ingredients and components.

“Innovation in protein is one of the essential building blocks of our business,” said Ian Ritchie, UK Sales Director for Dawn Farms and TMI Foods. “Our

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SANDWICH MEAT customers, who are leaders in their chosen sectors, demand this kind of ‘trend relevance’ from us on the innovative new meat ingredients and toppings we supply.”

Two of the key trends the company has identified in the market place are ‘quest for health and wellness’ and ‘sustainable lives’. ‘Quest for health and wellness’ indicates consumers wanting to be able to manage or improve their health and wellness through making better choices. ‘Sustainable lives’ refers to products that have a positive impact on society and the environment, giving consumers a feel good factor that doesn’t harm their wallets.

Both trends are embodied by Dawn Farms’ recently updated health and nutrition programme, which builds on significant progress to date in this area.

The programme sets out to: • use only natural flavours and colours • develop new products with a salt level below 0.8g/100g per serving • new products that are free from allergens where possible • reduce saturated fats for healthier portion sizes.

“In terms of the areas above, we have identified a genuine desire among our customer base for ingredients which respond to consumer demand for foods with fewer allergens,” said Ian.

Dawn Farms produces a weekly trends ezine – the Top 9 for Friday – which offers concise and up-to-date insights on international consumer and menu trends. http://www.dawnfarms.ie/archives/top-9/

“At the same time, we noticed an increase in activity from 2010 onwards in the level of new product development on ‘gluten-free’ foods. This forecasting allowed us to get ahead of the curve in developing our own meatball with no gluten-containing ingredients."

This new meatball is perfect, for example, for pizza and ready meal applications to suit the allergen conscious consumer. This is directly in line with the company’s market research under the ‘quest for health and wellness’ trend.

Ian added: “In addition to allergen removal, we have undertaken an extensive salt reduction programme for our customers. We have already removed over 12t of salt from products sold to the market and we continue to work with customers on an on-going basis to minimise the presence of salt in their bespoke product ranges.

“Another area is the elimination of artificial flavours by the removal of MSG from all specifications. All artificial colours and flavours have now been removed from our Foodservice Range of pizza toppings and sandwich meats, all

products are free of artificial flavours and we will complete the removal of the last remaining colour by end 2013. None of the products we produce contain any added hydrogenated fats either.

“Overall, our facility in Naas is recognised as the most modern meat technology operation of any cooked meat factory in the European Union. We declared it a nut-free facility two years ago. More recently, we have become actively engaged in reducing the number of allergens on site, in particular lactose and celery.”

Freedom Food pork is at its highest level Freedom Food has announced an increase in pork for the third year running which means that availability of Freedom Food labelled pork is at its highest ever level.

This announcement follows news that McDonald’s has become the first high street restaurant chain to use 100% Freedom Food pork across its UK menu, making it the second largest buyer of Freedom Food pork products.

The amount of pork – including sausages, bacon and cooked ham, as well as fresh pork – produced to RSPCA welfare standards and carrying the RSPCA’s Freedom Food logo - has risen by 200% over the last three years (between 2009 and 2012).

New research released by McDonald’s reveals that three quarters of people say they prefer to buy food from farms with high

standards of animal welfare in place, and animal welfare ranks alongside price and traceability as the top factors behind their food purchasing decisions.

The increase in Freedom Food labelled pork is mirrored by an upsurge in the number of pigs under the scheme. Over the last three years Freedom Food has seen an almost 50% rise with around 948,000 more pigs being reared in 2012, compared to 2009.

David Squair, chief executive for Freedom Food, said: “This means that nearly a third of all British farmed pigs are now being reared under Freedom Food where they benefit from the RSPCA’s higher welfare standards, which is great progress.

“It is clear that British consumers remain firmly committed to farm animal welfare, despite the difficult economic climate. This news also reinforces the fact that people really do have the power to bring about positive changes to farm animals’ lives through what they buy at the supermarket and choose to eat in restaurants.

“The more people demand higher welfare, the more farmers will rear to higher welfare standards and the more animals will benefit from better lives.”

www.sandwich.org.uk September 2013 71

S&SN_147_Sept13_p68-73_Layout 1 12/09/2013 20:02 Page 72

SANDWICH MEAT

ZMI targets the UK sandwich market with Continental meats and sausage products UK sandwich manufacturers may be missing a trick when it comes to meat fillings.

Think about the current dearth of Continental meats such as salami, continental hams and German sausage products and it’s clear that here’s a largely untapped sector for the UK market.

All this looks set to change with the appearance of ZMI (Zur Muhlen International) on the scene. A key supplier and recent BSA member, the company is targeting the UK market with a huge range of German quality cooked and Continental meats, and aims to work with sandwich manufacturers to develop the sector.

One of its particular strengths is its integrated raw material supply chain within the Group. As the main secondary processing division within the Toennies 'family' the company is able to ensure there is market-leading

traceability available for all customers, regardless of size or volume. This ability, especially when using its patented fTrace system, is a primary consumer and industry requirement, especially after the legacy of 'horse-gate,' and is part of the bed-rock of its business!

As a high volume producer of all quality tiers of Cooked and Continental style Hams, it holds an

excellent pedigree to work as a solid supply partner within the UK sector. The company already has a 22% market share in Germany within the processed meat and sausage sector and a dedicated International Division with operations in most all European countries, the Far East, Australia and the US. Its portfolio includes cooked meat products with core competences across all quality and packaging tiers of Cooked Hams, fermented, smoked and dried Salami products with a vast range of coated products, as well as continental sausages such as

Frankfurters, Hot Dogs, Bratwurst and Cooked and Sliced Meats. In addition, ‘for your!’ is the name for its wide range of high-class meat and sausage specialties made in traditional top quality.

These include the very popular sausage brands Böklunder, Könecke, Redlefsen, Schulte, Zerbster Original and Plumrose.

Meanwhile, ZMI manages and is the lead supplier for the Tillman's brand and frozen own label supply in the UK - Tillman's is the frozen convenience brand of the Toennies Group.

Tillman's Toast Me! is said to be one of the most innovative frozen ready meal/ snack products launched in recent years, and has won a number of awards, not least of which was at Anuga, IFE and The Grocer Gold Award in 2011!

See ZMI’s new BSA member profile at the back of the issue.

Chicken should be the focus of any sandwich menu ACCORDING to research by the British Sandwich Association, more than three million sandwiches are bought from retail or catering outlets each year and over 30% of them have chicken as a filling.

Jayne Hall, Marketing Manager, Moy Park Foodservice, says chicken is an increasingly popular sandwich meat with both consumers and caterers – so should be the focus of any sandwich menu.

“It is an ideal filling that takes on any flavour and is delicious both hot and cold, so is a very versatile food item which underlines its key

role at the heart of menus.

“In order to capitalise on this, caterers should ensure that a third of their sandwich menu features chicken, which is where

72 September 2013 SANDWICH & SNACK NEWS

Moy Park can help because we offer a wide range of chicken products that will improve any sandwich menu.

“Caterers can, for

example, spice up their hot sandwich selection by including items such as Moy Park’s Crunchy Chick ‘n’ Mini Fillets to create the perfect Hunter’s sandwich – a crunchy baguette with leafy salad, finished with lashings of melted Cheddar cheese and smoky BBQ sauce.

“Another popular option is our ‘Thaw and Serve’ diced Chicken Tikka and cheese which makes an appetising hot Chicken Tikka Melt. Kids will also enjoy something such as Breaded Chicken Nuggets in a wrap with fresh peppers, lettuce and mayonnaise.”

S&SN_147_Sept13_p68-73_Layout 1 12/09/2013 19:35 Page 73

To advertise call Paul Steer on 01291 636342 September 2013 73

S&SN_147_Sept13_p74-75_Layout 1 12/09/2013 19:36 Page 74

Is your lighting adequately protected?

Whether a single food outlet, or part of a larger chain, the risks of glass contamination are identical.

With a little forethought and advanced planning, the installation of fragment retention lamps can make the difference between a customer biting happily into their sandwich, and a sandwich that bites back with disastrous and ultimately costly consequences

G

lass contamination from accidental lamp breakages in sandwich and snack outlets, may not seem to be an obvious hazard, but the reality is that it does regularly happen, often with far-reaching and costly consequences. Yet it is completely preventable, says Stewart Damonsing of GlassGuard, a manufacturer of fragment retention lamps.

A takeaway owner was recently fined £2000 plus £450 costs, after a customer found shards of a broken light bulb in his kebab. Investigating officers from the London Borough of Enfield’s environmental health team discovered that a light bulb had accidentally broken whilst being changed and glass fragments had fallen into dishes in a hot display cabinet.

On a much larger scale, a global fast food burger brand was on the receiving end of a broken lamp scare, causing a huge logistical nightmare and the temporary closure of 50 outlets. When a broken light bulb was noticed on the floor next to the production line that made its burger buns, senior management made the decision to recall all buns from its restaurants which could have been contaminated. The store closures occurred at peak trading hours on a Friday evening, resulting in a loss of revenue and dissatisfied customers.

These unfortunate incidents are just two examples of many that can easily be avoided by the use of fragment retention lamps both within the dining areas and the actual food preparation areas of sandwich and snack outlets. Even where diffuser covers are fitted, a mishandling accident when a light bulb or fluorescent tube is being replaced, can result in thousands of glass particles being spread over a wide area, as anyone who has been unlucky enough to experience the shattering of an overhead lamp, will testify.

Owners of sandwich and snack outlets may not be aware of the dangers, but they should be, as the potential for compensation payments is huge. With today’s blame and shame culture, and the widespread use of social media, the public is quick to alert anyone, including local councils, of such incidents. Environmental officers take such occurrences very seriously indeed, highlighting the importance of ensuring that appropriate measures are taken in order to minimise risk.

Having received just one complaint from a customer, a local councillor was reported as saying: “We will not allow businesses to play Russian roulette with the safety of customers.”

Such action may result not only in hefty fines and considerable court costs,

but also store closures, potential loss of revenue and costly production wastage.

Fragment retention lamps, such as GlassGuard BlackBand® are standard glass lamps with a technologically advanced coating applied to the outside surface. In the event of accidental breakage, such as frequently happens when they are being changed, this coating will retain the glass particles and phosphor powders, preventing wide spread contamination and ensuring optimum protection.

GlassGuard®’s fragment retention coating is applied to a full range of lamp types, including the highly regarded GlassGuard BlackBand® range of fluorescent lamps which are manufactured to EN 61549, the recognised industry standard for fragment retention lamps, so whatever the situation, there is a solution.

Where existing lamps are not adequately protected they clearly pose a serious risk of contamination to food produce. However, implementing a retrofit installation is a quick and simple process, and often can be done using the existing light fittings; this is why many outlets choose GlassGuard® fragment retention lamps, as they offer a safer, costeffective solution and provide added-value insurance against glass contamination from a shattered lamp.

S&SN_147_Sept13_p74-75_Layout 1 12/09/2013 19:36 Page 75

To advertise call Paul Steer on 01291 636342 September 2013 75

S&SN_147_Sept13_p76-77_Layout 1 12/09/2013 19:37 Page 76

STOP PRESS

EAT wins Heathrow Terminal 2 bid with new concept look EAT has won a bid to open the largest food to go retail outlet in Heathrow’s Terminal 2 with its recently launched new concept. The Queen’s Terminal is scheduled to open in June next year.

The company says it fought off intense competition, with an average of five bids per outlet, and was the winning bidder ahead of several well-known larger high street and international chains. There were over 300 bids in total, The new 4,200 square foot store, being built with an investment of £1 million, has been designed to put the EAT menu centre-stage to an international audience, says the company.

It will be a unique store in the EAT estate, “with the experience tailored to ensure that a diverse customer audience will meet with welcoming service, a relaxing environment and great food”.

At the heart of the store design is the kitchen, where customers can see the hot food menu being prepared and served.

The market place entrance will also offer a broad selection of chilled food, such as sandwiches and salads, in addition to freshly baked patisserie and cookies, served straight from the kitchen oven.

The space will be zoned, to ensure areas for people with different needs, such as individual travellers, groups and families either in a hurry, or with time to sit down and relax. The latest digital technology is being used to enhance and support the food experience, through

elements such as self-service tills, multilingual information points and digital menu boards that change according to the menu for the day, time of day or season.

Wrap around screens will also be installed in some of the booths, to transport customers in those spaces to different places, seasons and events from the comfort of their seats whilst enjoying their food.

Adrian Johnson, EAT Chief Executive, said: “We are very excited to bring to our Terminal 2 store a concept that we see being the vision for the future of good food-to-go. In developing new ideas, we worked closely with the team at Heathrow to ensure that our service and food offer would set a new standard,

both within transit and the food market place.

“We are confident that first time visitors, repeat customers and Heathrow staff alike will find the same great EAT menu they expect in a store that is exciting and different to anything they’ve seen before.”

Muriel Zingraff-Shariff, Heathrow’s retail director, added: “EAT’s popularity with passengers at Heathrow so far shows us that their menu really resonates with international customers, so asking the team to join us at Terminal 2 was an easy decision. Terminal 2 will be their largest outlet so far, offering passengers a freshly prepared meal with innovative digital interfaces designed to help make the most of their time.”

Sodexo sign new franchise deal with Subway SODEXO has signed a franchise deal with the Subway brand to introduce the high street brand to its retail offer including universities, hospitals and military bases.

Sodexo has already opened Subway franchises at Brunel University in London and Royal Sussex County Hospital in Brighton. It will open another at The Defence

School of Transport, based at Normandy Barracks, Leconfield, East Yorkshire, this autumn.

Michelle Hanson, commercial director, Sodexo UK and Ireland, said: “We aim to offer our clients and customers as much choice as possible and to respond quickly to their needs. We appreciate that people like the option of having high

76 September 2013 SANDWICH & SNACK NEWS

street brands on site and the Subway brand is a good fit for us offering fast, freshly prepared sandwiches including healthier, low-fat options. This is very important to us because of our commitment to nutrition and wellbeing and promoting a healthy lifestyle for our employees, clients and customers.”

Trevor Haynes, Subway

area development manager, said: “The Subway brand is keen to develop nontraditional locations in partnership with successful companies just like Sodexo.

This form of growth will be an integral part of the franchise’s development, overall expansion and ongoing strategy over the next five years in the UK and Ireland.”

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BSA MANAGEMENT COMMITTEE 2013 The following are elected members of the Management Committee of the British Sandwich Association:

PICTURE COURTESY OF FRIDAYS

BSA Committee

ChAIrMAN David Jones (SSP) VICE-ChAIrMAN Andrew Hesketh (Greggs) ThE COMMITTEE Andrew Sherick (Marks & Spencer) - Ex-Chair Andy Valentine (Ginsters) – van sales Paul Morgan (Sainsbury’s) – multiple retailer Yseult Caroff-Richeux (Waitrose) – multiple retailer Peter Cleghorn (Food Partners) - producer

Upholding quality standards in sandwich making and retailing

Jonathan Schoffield (Greencore) - producer Camilla Deane (Bel UK) - supplier Georg Buhrkohl (Subway) – sandwich bar chain Anita Kinsey (Pret a Manger) – sandwich bar chain Ian Barker (Le Brunch) – independent sandwich bar Kevin Mayes (The Real Sandwich Company) – independent sandwich bar Terry Caldicott (Sodexo) - foodservice Sally Gabbitas (Tri-Star) – supplier SECrETArIAT JIM WINSHIP - Director

78 September 2013 SANDWICH & SNACK NEWS

Our aims As the voice of the British Sandwich industry, the primary aims of the British Sandwich Association are: ▲ To safeguard the integrity of the sandwich industry by setting minimum standards for sandwich making. ▲ To encourage excellence and innovation in sandwich making. ▲ To provide a source of information for the industry. ▲ 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.

The

BRITISH www.sandwich.org.uk

SANDWICH ASSOCIATION

S&SN_147_Sept13_p78-88_Layout 1 12/09/2013 19:38 Page 79

Sandwich snack news ANNUAL DIRECTORY 2014

14 20

g tin m lis for ny n pa tio m ica co pl ap

INTERNATIONAL

In association with

The essential reference guide of manufacturers and suppliers to the sandwich industry – get your company listed!

Business details to appear in Directory Company Name:..............................................................................................

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

Sales contact: .................................................................................................

Tel :................................................. Fax:........................................................... email ................................................................................................................. website .............................................................................................................

Product Listings

Each company can be listed (name, address, telephone number) under one section heading free. Listings under additional section headings cost £5+ VAT each. Please indicate which product/service sections you wish to be included under by ticking the appropriate boxes below: Bread & Bakery products Cabinets, Refrigeration & Coldroom storage Cakes, biscuits and confectionery products Cheese and Dairy products Cleaning and Hygiene materials and equipment Clothing, Safety wear & Uniform Consultancy/insurance/business services Distribution and delivery services Cold Drinks and Drink making equipment (please specify) .................................

EPOS/Point of sale equipment/IT/WIFI (please specify) ......................................

Factory equipment and services (please specify) ................................................

Hot Beverages and Soups Ingredients (Please specify) ..................................................................................

Kitchen and catering equipment/accessories/ovens Labelling and label systems Mayonnaise, sauces, pickles & relishes Packaging Refrigeration and transport refrigeration Sandwich manufacturers and distributors Shopfitting/Signage Services Staff and recruitment Trade exhibitions and exhibition services Vending Snacks Wholesalers

ONE Fr E E L ISTING COMP PEr ANY

✃

The Sandwich and Snack News Annual Directory will be published in Spring 2014 and distributed to the industry throughout the whole year. It offers suppliers a low-cost way of marketing themselves throughout the whole year.

It is mailed in Spring to subscribers, BSA and Café Society association members and is promoted at trade shows and events throughout the year. The publication, now in its 17th year, is A5 in size, and contains a comprehensive list of manufacturers, suppliers and services within sectionalised categories to provide an essential reference guide for the industry. Companies are also indexed at the back.

To ensure inclusion please complete and return this form before the deadline of Monday January 13th 2014.

Entry booking form

I would like to book the following (please tick requirements): 1 Standard Free Entry includes company name and address entry under one section Additional Product Listings please tick extra product listings if required (first listing is free)

-

Cost Free

-

£5 + VAT

Bold Entry includes both name and address in bold lettering

-

£15 + VAT per listing

bold entry with logo appears above name and address

-

Editorial up to 100 words of editorial about your company to appear in the company listing.

-

£50 + VAT 1st entry £10 + VAT for each additional entry £75 + VAT

Picture & Editorial up to 100 words of editorial

-

£100 + VAT each

Mini Editorial up to 30 words

-

£20 + VAT each

req’d

Directory Advertising rates Front and Back Cover (Wraparound)* Inside Front Cover* Inside Back Cover* Colour Page* Half Page Colour*

-

£1900 + VAT £925 + VAT £850 + VAT £550 + VAT £275 + VAT

*Includes one free entry in bold with logo and editorial.

All advertisements payable 30 days from publication.

Authorisation

I declare that the information given on this form is true and accurate to the best of my knowledge and I hereby confirm my order to be listed as indicated in the Sandwich and Snack News Annual Directory. Orders under £75 must be accompanied by payment. Cheques should be made payable to the BSA. Alternatively, if you wish to pay by Credit Card, please enter your details below.

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: Sandwich and Snack News Directory, Association House, 18c Moor Street, Chepstow NP16 5DB Whilst we make every effort to contact and include all suppliers that would like to be listed,in order to guarantee a listing we ask that you kindly return this form to the contact address below or email paul@jandmgroup.co.uk or call 01291 636342.

Failure to apply may result in your details not being included.”

For all enquiries contact Tel: 01291 636342 Fax: 01291 630402 e-mail: paul@jandmgroup.co.uk Sandwich and Snack News Directory, Association House, 18c Moor Street, Chepstow NP16 5DB

S&SN_147_Sept13_p78-88_Layout 1 12/09/2013 19:38 Page 80

BSA Product Index ADVISOrY & CONSuLTANCY SErVICES Factory Grote Company Planete Pain The Foodservice Centre ZMI Tillman’s Food Safety ALS Food & Pharmaceutical Intertek Stoke Food Industry Technomic Inc. Market Research Technomic Inc. Retail The Foodservice Centre BAkErY PrODuCTS Morning Goods Chiltern Bakeries Patisserie Chiltern Bakeries Total Foodservice Ltd. Viennoiserie Planete Pain Tortilla & Wraps Mission Foods Santa Maria Foodservice BrEAD & rOLLS Fresh Chiltern Bakeries Total Foodservice Ltd. Speciality Mission Foods Planete Pain Santa Maria Foodservice Total Foodservice Ltd. Bread Making Ingredients Beacon Foods EDME Ltd. Rank Hovis The Cheese Cellar Total Foodservice Ltd. Flour EDME Ltd. BuTTEr & SPrEADS Butter Southover Food Company Ltd. Spreads Arla Foods UK The Cheese Cellar Spreads (olive) Leathams ChEESE & DAIrY PrODuCTS Cheese Arla Foods UK Bel UK Ltd. Caterers Choice Ltd. First Milk – Foodservice Joseph Heler Ltd. Leathams Norseland Ltd. Southover Food Company Ltd. The Cheese Cellar Total Foodservice Ltd. Sour Cream First Milk – Foodservice Santa Maria Foodservice CLEANING MATErIALS Bunzl Catering Supplies Byotrol Total Foodservice Ltd. ChuTNEYS & rELIShES Chutneys Beacon Foods Food Network Leathams Pettigrews

Southover Food Company Ltd. The English Provender Co The Ingredients Factory Total Foodservice Ltd. Relishes Beacon Foods Leathams Pettigrews Southover Food Company Ltd The Cheese Cellar The English Provender Co The Ingredients Factory Total Foodservice Ltd. Pickles Food Network Leathams Pettigrews Southover Food Company Ltd The English Provender Co The Ingredients Factory Total Foodservice Ltd. Salsa Beacon Foods Santa Maria Foodservice DrESSINGS, SAuCES AND MAYONNAISE Dips Beacon Foods First Milk – Foodservice Fresh-Pak Chilled Foods Santa Maria Foodservice The English Provender Co The Ingredients Factory Mayonnaise Caterers Choice First Milk – Foodservice Fresh-Pak Chilled Foods Fridays Piquant The Cheese Cellar The English Provender Co Total Foodservice Ltd. Mustards Southover Food Company Ltd. Total Foodservice Ltd. Sauces & Ketchups Beacon Foods Caterers Choice Piquant Santa Maria Foodservice Southover Food Company Ltd. The English Provender Co The Ingredients Factory Total Foodservice Ltd. DrINkS Juices Caterers Choice Leathams Southover Food Company Ltd. Total Foodservice Ltd. Milk First Milk – Foodservice EGGS & EGG PrODuCTS Eggs (hard boiled) Fresh-Pak Chilled Foods Fridays Southover Food Company Ltd. Egg Products Fresh-Pak Chilled Foods Fridays Leathams Southover Food Company Ltd. EquIPMENT & VEhICLES Buttering Machinery Deighton Manufacturing Grote Company Combi-Ovens Bradshaw Group

Chicken Conveyors Deighton Manufacturing 2 Sisters Food Group Grote Company Charcuterie Continental Ltd. CP Foods Cutting & Slicing Equipment Kookaburra Grote Company Leathams Depositing Machinery Sam Browne Foods Grote Company Southover Food Company Ltd. Labelling Systems & Barcoding TMI Foods Planglow Ltd. Universal Meats Westbridge Foods Ltd. Microwaves ZMI Tillman’s Bradshaw Group Zwanenberg Food UK Ltd Mobile Catering Vehicles Continental Jiffy Trucks Ltd. Charcuterie Continental Ltd. Sandwich Making Machinery Leathams Deighton Manufacturing Southover Food Company Ltd. Grote Company ZMI Tillman’s FISh PrODuCTS Duck Anchovies 2 Sisters Food Group Martin Mathew & Co Ltd. CP Foods Food Network Mackerel Sam Browne Foods Food Network Universal Meats Prawns Westbridge Foods Ltd. CP Foods Southover Food Company Ltd. Ham Charcuterie Continental Ltd. Salmon Food Network Caterers Choice Leathams Food Network Martin Mathew & Co Ltd. John West Foods Ltd Southover Food Company Ltd. Leathams ZMI Tillman’s Martin Matthew & Co Ltd. Southover Food Company Ltd. Lamb Sam Browne Foods Sardines Martin Matthew & Co Ltd. Marinated Meats Tuna Food Network Caterers Choice Kookaburra Food Network Meatballs John West Foods Ltd. Food Network Martin Matthew & Co Ltd. Zwanenberg Food UK Ltd. Southover Food Company Ltd. Pork Universal Meats Charcuterie Continental Ltd. FruIT Food Network Canned Fruit Leathams Total Foodservice Ltd. Sam Browne Foods Southover Food Company General TMI Foods Beacon Foods ZMI Tillman’s Food Network Zwanenberg Food UK Ltd Southern Salads The Ingredients Factory Sausages Charcuterie Continental Ltd. Guacamole Food Network Leathams Santa Maria Foodservice Fridays Leathams Pineapple Snowbird Foods Beacon Foods Southover Food Company Caterers Choice ZMI Tillman’s Food Network Zwanenberg Food UK Ltd Freshcut Foods Ltd Martin Mathew & Co Turkey 2 Sisters Food Group MEALS Charcuterie Continental Ltd. Ready Prepared Kookaburra Vanessa Hospitality Services Ltd. Leathams Sam Browne Foods MEAT PrODuCTS Southover Food Company Bacon Westbridge Foods Ltd. Food Network ZMI Tillman’s Gierlinger GbmH Leathams LABELS TMI Foods Bunzl Catering Supplies ZMI Tillman’s Piroto Labelling Ltd. Planglow Ltd. Beef Charcuterie Continental Ltd. OILS Food Network Martin Mathew & Co Ltd. Leathams Total Foodservice Ltd. Sam Browne Foods Southover Food Company Ltd. OrGANIC PrODuCTS Universal Meats Beacon Foods ZMI Tillman’s EDME Ltd. Zwanenberg Food UK Ltd Fridays Leathams Canned Meat Southover Food Company Ltd. Total Foodservice Ltd. The English Provender Co Ltd. ZMI Tillman’s

PACkAGING Cardboard Colpac Ltd. St Neots Packaging Ltd. Disposable Bunzl Catering Supplies Colpac Ltd. St Neots Packaging Ltd. Food wraps Tri-Star Packaging Supplies Ltd. Plastic Tri-Star Packaging Supplies Ltd. Sandwich Packs Colpac Ltd. St Neots Packaging Ltd. Tri-Star Packaging Supplies Ltd. PASTA Caterers Choice Food Network Freshcut Foods Ltd Leathams Martin Mathew & Co Ltd. Southover Food Company Ltd SANDwICh FILLINGS (rEADY PrEPArED) Fresh Fillings 2 Sisters Food Group Beacon Foods Freshcut Foods Ltd Fresh-Pak Chilled Foods Fridays Southover Food Company Ltd. The Cheese Cellar Frozen Fillings 2 Sisters Food Group Beacon Foods SOuPS Leathams Southover Food Company Ltd VEGETABLES & hErBS Canned Vegetables Food Network Total Foodservice Ltd. Chargrilled Vegetables Beacon Foods Food Network Freshcut Foods Ltd. Leathams Herbs & Spices Beacon Foods Santa Maria Foodservice Total Foodservice Ltd. Jalapenos Beacon Foods Food Network Santa Maria Foodservice SALAD Freshcut Foods Ltd. Hazeldene Foods Southern Salads Ltd. Salad (prepared) Freshcut Foods Ltd Southover Food Company Ltd Southern Salads Ltd. Sundried Tomatoes Beacon Foods Leathams Plc Martin Matthew & Co Ltd. Sweetcorn Beacon Foods Caterers Choice Food Network Martin Mathew & Co Ltd. Universal Meats Tomatoes Beacon Foods Caterers Choice Food Network Martin Mathew & Co Ltd. Southern Salads Ltd.

S&SN_147_Sept13_p78-88_Layout 1 12/09/2013 19:38 Page 81

BSA Manufacturers & Distributors 2 SISTErS FOOD

FrEShwAYS

GrOuP

(kErrY FOODS)

3 Godwin Road,

IDA Industrial Park, Earlstrees Industrial Estate, Poppintree, Corby, Finglas, Dublin, Northamptonshire Ireland NN17 4DS Contact: Thomas Kiely Contact: Richard Simpson Tel: 00353 18648000 Tel: 01246 414651 Fax: 01536 409 050

Fax: 00353 18644033

richard.simpson@2sfg.com

www.freshways.ie

www.2sistersfoodgroup.com

ADELIE FOODS 2 The Square, Southall Lane, Heathrow UB2 5NH

FOODS Stafford Court, Stafford Road,

Contact: David Guy Tel: 020 85711967

WV10 7EL

david.guy@adeliefoods.co.uk

Contact: Mr Alan Wright

www.adeliefoods.co.uk

Tel: 01902 783666 Fax: 01902 781141

LIMITED

ON A rOLL

ThE SANDwICh

SANDwICh COMPANY

FACTOrY

Unit 2 Easter Park,

Carlyon Rd Ind. Est,

Barton Road,

Atherstone,

Riverside Park

Warwickshire

Industrial Estate,

CV9 1LQ

Middlesbrough

Contact: Gill Pendergrast

TS2 1RY

Tel: 01827 719 100

Contact: James Stoddart

Fax: 01827 719 101

Tel: 01642 707090

gill.pendergrast@tsfl.co.uk

Fax: 01642 243858

www.thesandwichfactory.ltd.uk

jstoddart@onarollsandwich.co.uk www.onarollsandwich.co.uk

FrEShwAY ChILLED

Wolverhampton

ANChOr CATErING

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

info@freshwayfoods.co.uk

GrEENCOrE rAYNOr FOODS SANDwIChES – Farrow Road, Widford BrOMLEY BY BOw Industrial Estate, Prologis Park, Chelmsford, Essex Twelvetrees Crescent, CM1 3TH London E3 3JG Contact: Heather Raynor Tel: 0207 536 8000 Tel: 01245 353249 Fax: 0207 536 0790 Fax: 01245 347889 Contact: Richard Esau richard.esau@greencore.com www.greencore.com

ThE SOhO SANDwICh COMPANY Unit 417 Union Walk, Hackney, London E2 8HP Contact: Daniel Silverston Tel: 0203 058 1245

sales@sandwiches.uk.net

Fax: 0207 739 1166

www.sandwiches.uk.net

dan@sohosandwich.co.uk

Kent Office:

GINSTErS LTD

Unit 2, Wotton Trading

mail@anchorcatering.co.uk

IMPrESS SANDwIChES S&L CATErING (The Good Food Company) Units N and P, Shaw Callington Cornwall Units 4-5a, Horton Road Business Park, Silver PL17 7XG Industrial Estate, Street, Huddersfield, Contact: Danielle Coleman Horton Road, HD5 9AE Tel: 01579 386 200 West Drayton Middlesex, Contact: Simon Shaw Fax: 01579 386 240 UB7 8JL Tel: 01484 304 401 danielle.colman@ginsters.co.uk Contact: Andrew Pocock Fax: 01484 304 402 Tel: 01895 440123 simon.shaw@slcatering.co.uk Fax: 01895 441123 www.slcatering.com andrew@impress-sandwiches.com GrEENCOrE www.impress-sandwiches.com SANDwIChES -

www.anchorcatering.co.uk

PArk rOYAL

TASTIES OF

Willen Field Rd,

ChESTEr LTD

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

Contact: Clare Keers

Tel: 0208 956 6000

Tel: 0116 2361100

Fax: 0208 956 6060

Fax: 0116 2361101

clare.rees@greencore.com

MELTON FOODS Prince William Avenue, 3 Samworth Way, Sandycroft, Leicester Road, Flintshire, Melton Mowbray, CH5 2QZ Leicestershire Contact: Richard Brown LE13 1GA Tel: 01244 533 888 Contact: Clare Rowlands Fax: 01244 533 404 Tel: 01664 484400 enquiries@tasties.co.uk Fax: 01664 484401

clare.keers@bradgate-bakery.co.uk

www.greencore.com

clare.rowlands@meltonfoods.co.uk

BrADGATE BAkErY Beaumont Leys, Leicester, LE4 1WX

www.sohosandwich.co.uk

83 Tavistock Rd,

Park Royal, London NW10 7AQ Contact: Clare Rees

www.tasties.co.uk

The British Sandwich Quality Promise

The

BRITISH

SANDWICH

The sandwich manufacturers and distributors listed above support The British ASSOCIATION 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

www.sandwich.org.uk September 2013 81

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BSA Suppliers Index 2 SISTErS FOOD GrOuP BuNzL CATErING Leechmere Industrial Estate, SuPPLIES Toll Bar Road, Sunderland, Epsom Chase, 1 Hook Road, Tyne & Wear SR2 9TE Epsom, Surrey KT19 8TY Contact: Bill Anderson Contact: Steve Dring Tel: 0191 521 3323 Tel: 01372 734293 Fax: 0191 521 0652 steve.dring@bunzl.co.uk bill.anderson@2sfg.com www.2sistersfoodgroup.com BYOTrOL TEChNOLOGY LTD. ALS FOOD & PhArMACEuTICAL Tappers Building Sands Mill, Huddersfield Road Mirfield, West Yorkshire WF14 9DQ Contact: Nigel Richards Tel: 01924 499776 Fax: 01924 499731 nigel.richards@alsglobal.com ArLA FOODS uk 4 Savannah Way, Leeds Valley Park, Leeds, West Yorkshire LS10 1AB Contact: Dawn Reid Tel: 0845 600 6688 Fax: 01454 252300 customerrelations@arlafoods.com www.arlafoods.co.uk

FrESh-PAk ChILLED FOODS 21/22 Kernan Drive, Loughborough, GrOTE COMPANY Leicestershire Wrexham Technology Park, LE11 5JT Wrexham LL13 7YP Contact: Matthew Clarke Contact: Paul Jones Tel: 01509 233327 Tel: 01978 362243 Fax: 01509 224568 Fax: 01978 362255 matthew.clarke@fresh-pak.co.uk sales@intl.grotecompany.com www.fresh-pak.co.uk www.grotecompany.com

COLPAC LTD Enterprise Way, Maulden Road, Flitwick, Bedfordshire MK45 5BW Contact: Rebecca Beattie Tel: 01525 712261 Fax: 01525 718205 rebecca.beattie@colpac.co.uk Vanguard House www.colpac.co.uk Keckwick Lane, CP FOODS Daresbury WA4 4AB Avon House, Hartlebury Trading Ciontact: Gary Hilton Estate, Hartlebury, Worcestershire DY10 4JB Tel: 01925 742000 Contact: Fernando Torronteguy Fax: 01925 742029 FOOD NETwOrk LTD Tel: 01299 253131 ghilton@byotrol.com Fax: 07834 529473 Keepers Cottage, fernandot@cpfoods.co.uk www.byotrol.com Chrishall Grange, DEIGhTON Heydon, Royston, MANuFACTurING (uk) LTD SG8 7NT Gibson Street, Leeds Road, Contact: Peter McDermott Bradford, West Yorkshire Tel: 01763 837 000 BD3 9TR CATErErS ChOICE LTD Fax: 01763 838 280 Contact: Andy Hamilton Parkdale House, 1 Longbow peter@food-network.com Tel: 01274 668771 Close, Pennine Business Park Fax: 01274 665214 www.food-network.com Bradley, Huddersfield HD2 1GQ sales@deightonmanufacturing.co.uk FOODSErVICE CENTrE www.deightonmanufacturing.co.uk Contact: Sarah Booth Cheddar Business Park, Tel 01484 532666 Wedmore Road, Fax 01484 532700 Cheddar, Somerset sarah@catererschoice.co.uk BS27 3EB www.catererschoice.co.uk Contact: James Simpson

ChArCuTErIE CONTINENTAL LTD. The Green, Twechar, Glasgow G65 9QA Contact: Ian Lonsdale Tel: 01236 824440 Fax: 01236 825044

BEACON FOODS Unit 3-4, Beacon Enterprise Park, Warren Road, Brecon LD3 8BT Contact: Lynne Skyrme ian.lonsdale@charcuteriecontinental.co.uk Tel: 01874 622577 Fax: 01874 622123 lynne@beaconfoods.co.uk www.beaconfoods.co.uk

EDME LTD. High Street, Mistley, Manningtree, Essex CO11 1HG Contact: Andy Smith Tel: 01206 393725 Fax: 01206 399512 andy.smith@edme.com www.edme.co.uk

Tel: 01934 745600 Fax: 01934 745631 james@thefscgroup.com www.foodservicecentre.co.uk

hAzELDENE FOODS LTD Walthew House Lane Martland Park, Wigan WN5 0LB Contact: Claire Gregory Tel: 01942 219910 Fax: 01942 219940 www.hazeldene.co.uk claire.gregory@hazeldene.co.uk JIFFY TruCkS LTD 26 Jubilee Way, Shipley West Yorkshire BD18 1QG Tel: 01274 596000 Contact: John Kennerly john@jiffytrucks.co.uk www.jiffytrucks.co.uk JOhN wEST FOODS LTD No. 1 Mann Island, Liverpool, Merseyside L3 1BP Contact: Paul Kent Tel: 0151 243 6200 Fax: 0151 236 7502 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

FrEShCuT FOODS LTD 14-16 Lilac Grove, Beeston, Nottingham NG9 1PA Contact: Sales Tel: 01159 227 222 Fax: 01159 227 255 kOOkABurrA sales@freshcut.biz 3 Armstrong Road, N.E.Ind.Est, BEL uk LTD www.freshcutfoods.co.uk Peterlee, Co. Durham SR8 5AE ENGLISh PrOVENDEr Suite 1, 2nd Floor ChEESE CELLAr Contact: Samantha Henderson FrIDAYS CO. LTD 160 London Road, Tel: 0191 518 4000 44-54 Stewarts Road Buckner Croke Way, Chequer Tree Farm, Sevenoaks, Kent Fax: 0191 518 4226 London SW8 4DF New Greenham Park, Benenden Rd, Cranbrook, TN13 1BT shenderson@kookaburra-uk.com Thatcham, Berks, RG19 6HA, Contact: Tina Alemao Kent TN17 3PN Contact: Camilla Deane www.kookaburra-uk.com Contact: David Barker Tel: 0207 8196045 Contact: Pat Dunne Tel: 0333 900 2020 Tel: 01635 528800 Fax: 0207 8196027 Tel: 01580 710200 Fax: 01732 467596 Fax: 01635 528855 Tina.alemao@cheesecellar.co.uk Fax: 01580 713512 cdeane@groupe-bel.com david.barker@englishprovender.com pd@fridays.co.uk www.bel-foodservice.co.uk www.cheesecellar.co.uk www.englishprovender.com Accreditation body: BSA www.fridays.co.uk BRC Grade A Accreditation body: ISO Accreditation body: BSA ChILTErN BAkErIES LTD FIrST MILk – BrADShAw GrOuP LEAThAMS LTD FOODSErVICE Southam Road, Banbury, GIErLINGEr hOLDING Bradshaw Building, 173 Kenn 227-255 Ilderton Road, Cirrus House, Glasgow Airport Oxfordshire OX16 2RE GBMh Road, Clevedon, Bristol London, SE15 1NS Business Park, Marchburn Contact: Claire Marshall Dosza Gyorg, UT123, Tamasi BS21 6LH Contact: Des Hillier Drive, Paisley PA3 2SJ Tel: 01295 227600 7090, Hungary Contact: John Marks Tel: 0207 635 4000 Contact: Lisa Connie Fax: 01295 271430 Tel: 01386 421708/07515 422454 Fax: 0207 635 4017 Tel: 01275 343000 Tel: 0845 850 8070 claire.marshall@flbltd.co.uk ns@gierlinger-holding.com johnm@bradshaw.co.uk des.hillier@leathams.co.uk lisaconnie@firstmilk.co.uk www.leathams.co.uk www.firstmilkfoodservice.co.uk Accreditation body: BSA Contact: Nigel Spragg www.bradshaw.co.uk

82 September 2013 SANDWICH & SNACK NEWS

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BSA Suppliers Index MArTIN MAThEw & CO. LTD 50A St Andrews Street, Hertford SG14 1JA Contact : Malcolm Smith Tel: 01992 641641 Fax: 01992 210177/210178 malcolmsmith@martinmathew.co.uk

www.martinmathew.co.uk

PLANETE PAIN 2A des Belles Ouvrieres, 25410, Saint Vit, France Contact: Sharon Jones Tel: 07528 844633 sharonjones@planetepain.com www.planetepain.com 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

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 Contact: Niall Singers Tel: 01273 596830 Fax: 01273 596 839 niall@southoverfoods.com www.southoverfoods.com

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

wESTBrIDGE FOODS Contact: Ian Ritchie Polonia House, Enigma Tel: 01604 583421 Commercial Centre, Sandy’s Road, Malvern, Fax: 01604 587392 Worcestershire WR14 1JJ info@tmifoods.co.uk Contact: Lana www.tmifoods.co.uk Parakhomomikene Accreditation body: BSA Tel: 01684 581800 TOTAL FOODSErVICE Fax: 01684 893917 enquiries@westbridgefoods.com SOLuTIONS LTD. www.westbridgefoods.com Ribble Valley Enterprise Park, North Road, Barrow, Clitheroe

MISSION FOODS EurOPE LTD BB7 9QZ 5th Floor West, The Mille, Tel: 01254 828 330 1000 Great West Road, Brentford, Middlesex TW8 9HH Fax: 01254 823996 Contact: Sarah Murphy rANk hOVIS sales@totalfoodservice.co.uk Tel: 0208 380 1100 The Lord Rank Centre, www.totalfoodservice.co.uk Fax: 02476 676560 Lincoln Road, TrI-STAr PACkAGING team@missionfoodservice.co.uk High Wycombe ST NEOTS PACkAGING LTD. SuPPLIES LTD www.missionfoodservice.co.uk HP12 3QS 7 Howard Road, St Neots, Contact: Sara Reid Tri-Star House, Unit 4, The NOrSELAND LTD. Cambridgeshire PE19 8ET Tel: 0870 728 1111 Arena,, Mollison Avenue, Somerton Road, Ilchester, sara.reid@premierfoods.co.uk Contact: Rikki Collis Somerset BA22 8JL Enfield, Middlesex EN3 7NL Tel: 01480 476161 www.rankhovis.com Contact: Russell Eley Contact: Kevin Curran Fax: 01480 471989 Tel: 01935 842800 rikki@stneotspack.co.uk Tel: 0208 4439100 Fax: 01935 842801 www.fastfoodpackaging.com Fax: 0208 4439101 reley@norseland.co.uk TEChNOMIC INC. info@tri-star.co.uk SAM BrOwNE FOODS www.norseland.co.uk Knowledge Center www.tri-star.co.uk Kelleythorpe, Ind.Estate, PETTIGrEwS 300 S Riverside Plaza, Suite Driffield, East Pinnaclehill, Kelso, 1200, Chicago, Illinois Yorkshire, Roxburghshire IL 60606 YO25 9DJ. Scotland TD5 8DW Contact: Patrick Noone Contact: Phillipa Kendrick Contact: Robin Leaver Tel: +01 205 991 1234 Tel: 01377 241238 Tel: 01573 224 234 Fax: +01 205 980 3770 Fax: 01377 241271 Fax: 01573 223 717 pnoone@technomic.com pkendrick@sambrownefoods.co.uk sales@pettigrews.com Web: www.technomic.com www.sambrownefoods.co.uk uNIVErSAL MEATS (uk) LTD www.pettigrews.com ThE CArDINAL GrOuP SANTA MArIA Hall Place, Sevenoaks, PIquANT LTD The Station, Great FOODSErVICE Kent TN15 OLG Willenhall Lane, Bloxwich, Chesterford, Saffron Walden, Nimbus House, Walsall, W.Midlands WS3 2XN Contact: Alan Burke Essex CB10 1NY Maidstone Road, Milton Contact: Julie Smith Tel: 01732 760760 Contact: Kerinda Ibbotson Keynes, Buckinghamshire Tel: 01922 711116 Tel: 0845 680 1796 MK10 0BD Fax: 01732 760780 Fax: 01922 473240 group.sales@thecardinalgroup.co.uk Contact: Rob Barzda info@universalmeats.com salesinfo@piquant.co.uk www.thecardinalgroup.co.uk Tel: 01908 933000 www.universalmeats.com www.piquant.co.uk Fax: 01908 933074 ThE INGrEDIENTS Accreditation body: BSA VANESSA hOSPITALITY robert.barzda@santamariafoodservice.co.uk FACTOrY PIrOTO LABELLING LTD. 9 Pondwood Close, Moulton Park Industrial Estate, Northampton NN3 6RT Contact: Lisa Hyland Tel: 01604 646600 Fax: 01604 492 090 l.hyland@piroto-labelling.com www.piroto-labelling.com

SUPPLIERS

www.santamariafoodservice.co.uk

SNOwBIrD FOODS LTD Wharf Road, Ponders End, Enfield, Middlesex EN3 4TD Contact: Roy Anderson Tel: 0208 805 9222 Fax: 0208 804 9303 roy.anderson@vionfood.com www.snowbirdfoods.co.uk

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

SErVICES LTD.

Vanessa Hospitality Services Ltd. Unit 14C Juno Enterprise, Juno Way, South Bermondsey, London SE14 5RW Contact: Adeleke Adedoja Tel: 07939 966419 adeleke@alaleke.com

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.

zMI TILLMAN’S 1 Middle Pett Farm Cottages, Pett Bottom, Canterbury, Kent CT4 5PD Contact: Jon Gymer Tel: 01227 831155 Fax: 01227 831150 jon@zmi.uk.com www.zurmuehleninternational.com

zwANENBErG FOOD uk LTD (Puredrive Fine Foods/ Taste Original) 36ACauseway Road, Earlstrees Industrial Estate, Corby, Northamptonshire, NN17 4DU Contact: Martin Burdekin Tel: 01536 463000 Fax: 01536 463085 martinb@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: 01204 695450 or 07889 111256 www.cookerydetective.com www.piesocietybook.co.uk

The

BRITISH

SANDWICH ASSOCIATION

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International Sandwich Manufacturers ALIMENTOS DAILY FrESh S.A. SIGMA BAkErIES Avendia El Parque 423 PO Box 56567 El Quillay 573 Pasque Industrial Valle 3308 Limassol, Cyprus Grande, Lampa, Santiago, Chile Contact: Georgios Georgiou Tel: 56-2-4119100 Fax: 56-2-4119101 Tel: +357 25 878678 Contact: Javier Urruticoechea Fax: +357 25 346131 Email: jurruticoechea@dailyfresh.cl info@sigmabakeries.com BELL AG www.sigmabakeries.com Rupperswilerstrasse 5 5503 Schafisheim SuBwAY Switzerland Chaston House, Mill Court, Tel: 0041 62 885 95 55 Hinton Way, Great Shelford, Tel: 0041 62 885 95 66 Cambridgeshire CB22 5LD baenzigerm@bell.ch Contact: Frederick De Luca www.bell.ch Tel: 01223 550820 Contact: Markus Banziger www.subway.co.uk 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 Brand

FACTOrY DESIGN Alimentos Daily Fresh OrGANIC PrODuCTS Sigma Bakeries Ltd SANDwIChES Fres Co Nordic Lunch AB Subway Snack Support SANDwICh FILLINGS (prepared) Sigma Bakeries Ltd SPECIALITY BrEADS Sigma Bakeries Ltd

Product Listing BAkErY INSErTS Sigma Bakeries Ltd BrEAD Sigma Bakeries Ltd

✃

Your industry magazine International Sandwich & Snack News magazine is published six times a year and distributed on subscription of £55 per annum to all those involved in the sandwich industry. There’s also free access to our advice lines, and free access to our information services on the internet.

Mr/Mrs/Ms. Forename.............................Surname..........................................

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PAYMENT Cheques should be made payable to Sandwich & Snack News. Alternatively, if you wish to pay by Credit Card, please enter your details below.

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S&SN_147_Sept13_p78-88_Layout 1 12/09/2013 19:38 Page 85

New Members NORSELAND NORSELAND LTD is a leader in the speciality cheese sector, bringing British and Norwegian cheese expertise and production together.

Innovation is at our heart and we will help you move your business forward through a tailored offering to meet your needs. Tine SA, Norway’s largest dairy company, bought the Ilchester cheese company and Norseland Ltd was born.

Ilchester started with innovation, Beer Cheese being the foundation of the company where beer was added to cheese to prolong its life and Ilchester became the founding creator of blended cheese.

With leading UK brands such as Applewood® smoke flavoured cheddar, Norseland have brand names to attract customers to your products. As the UK’s number one smoke flavoured cheese, Applewood® has a smoky flavour within a high quality and creamy farmhouse cheddar. Adding depth to traditional

cooking, Applewood® enhances any recipe or sandwich meal.

Mexicana® is the UK’s best-selling spicy cheese and is perfect for the growing popularity of Mexican food. It’s versatility stretches further than Mexican cuisine and Mexicana® spices up any complex meal or is fantastic in sandwiches, burgers and party food.

Mexicana has a growing family, the spiciest commercially available cheese, Extra Hot Mexicana®, really adds a kick that appeals to the spicy food fan whilst Mexicana® Sweet Chilli adds a subtle sweet chilli touch to the range.

Adding a continental aspect, Jarlsberg® is a mild, sweet and nutty cheese made to

BRADSHAW

ZMI A key supplier and recent BSA member, ZMI is targeting the UK market with a huge range of German quality cooked and Continental meats, and aims to work with sandwich manufacturers to develop the sector.

One of its particular strengths is its integrated raw material supply chain within the Group. As the main secondary processing division within the Toennies 'family' the company is able to ensure there is market-leading traceability available for all customers, regardless of size or volume. This ability, especially when using its patented fTrace system, is a primary consumer and industry requirement, especially after the legacy of 'horse-gate,' and is part of the bed-rock of its business!

As a high volume producer of all quality tiers of Cooked and Continental style Hams, it holds an excellent pedigree to work as a solid supply partner within the UK sector.

The company already has a 22% market share in Germany within the processed meat and sausage sector and a dedicated International Division with operations in most all

a secret Norwegian recipe with only the very best milk. Versatility is its forté and is perfect for cooking due to its fantastic meltability. It’s also perfect in salad, wraps and sandwiches and is the must have Continental cheese.

A diverse and versatile offering, Norseland can provide a cheese for every occasion from slices for burgers or sandwiches through to large blocks for convenient distribution and cutting, as well as wedges for cheeseboards and cooking. If smaller portions are needed, varied snacking sizes are also available to suit the snacking need.

The range doesn’t stop there; contact us now to find out more about our formats, our other cheeses and to find out how we can move your business forward with the Innovative Cheese specialists.

Tel: 01935 842800 www.norseland.co.uk

European countries, the Far East , Australia and the US. Its portfolio includes cooked meat products with core competences across all quality and packaging tiers of Cooked Hams, fermented, smoked and dried Salami products with a vast range of coated products, as well as continental sausages such as Frankfurters, Hot Dogs, Bratwurst and Cooked and Sliced Meats. In addition, ‘for your!’ is the name for its wide range of high-class meat and sausage specialties made in traditional top quality. These include the very popular sausage brands Böklunder, Könecke, Redlefsen, Schulte, Zerbster Original and Plumrose.

Tel: 01227 831155 www.zmi.uk.com

Bradshaw, part of the Bristol-based Plyanemca Group, has over thirty years experience of commercial catering equipment distribution.

We offer the very latest in microwave, combination and steam cooking technology, providing flexible solutions for every type of catering environment. We distribute the Menumaster™ range of commercial microwaves and high speed ovens manufactured by Amana Commercial Products in the United States.

ACP, Inc. has been repeatedly recognised as “Best in Class” for commercial microwaves and high speed ovens year after year. With their broad product line, they have commercial ovens to fit every foodservice need. ACP Inc. is preferred more than any other brand in these areas, ease of use, safety, reliability, performance, service and construction.

The Bradshaw Service with over 30 years experience, offer a nationwide repair and service operation which means you can have complete peace of mind when you buy from us. We offer a full range of services including over 10,000 spare parts and accessories.

Tel: 01275 343000 www.bradshaw.co.uk

S&SN_147_Sept13_p78-88_Layout 1 12/09/2013 19:38 Page 86

New Members CARDINAL GROUP It is common knowledge that a vast number of retailers sustain enormous losses every year as a direct result of theft in one form or another. Retail crime comes in many guises, from plain shoplifting to palming, skimming, distraction, deception, credit card and refunding frauds to the full blown horror of a life threatening armed robbery.

It is the men and women that man the front line of the retail sector that are expected to deal with these situations as and when they occur.

And, although some retailers continue to invest significantly, in order to protect their staff, businesses and customers, against crime and anti-social behaviour, the fact is that a large majority of staff have little to no training or information whatsoever. There is absolutely no doubt that staff should be trained to deal with retail crime and all forms of aggressive and violent behaviour.

The Cardinal Group has joined forces with PS5 to produce a set of six simple to follow books. These books are specifically focused on the

retail sector to help reduce the impact of retail crime, anti-social behaviour and violence on staff members, customers and the organisation involved.

This set of books have been launched under the title of ‘The REACT Personal Safety & Security Library’ and is based on the successful Steve Collins R.E.A.C.T methodology.

Titles include: Rules for Dealing with an Armed Robbery Rules for Dealing with an Armed Robbery Rules for Dealing with an Armed Robbery (for Risk Managers) Rules for Dealing with Age Related Sales Rules for Dealing with Retail Crime Rules for Dealing with Verbal & Physical Confrontation Tel: 0845 680 1796 www.thecardinalgroup.co.uk

86 September 2013 SANDWICH & SNACK NEWS

LANDS’ END In today’s competitive market, first impressions count. That’s why successful business leaders invest in corporate clothing. Projecting your company through customised clothing motivates and builds team spirit amongst your people and improves brand recognition from your customers, helping to give you a real edge over rivals.

Lands’ End Corporate & Teamwear can outfit your members’ employees to speak volumes about their business. We outfit companies of all sizes from small start-ups to international corporations with logo embroidered clothing and accessories - all supported by unrivalled customer service and a global supply chain that guarantees to deliver on time and on budget. What’s more our clothing is ‘built to last’ – you won’t replace it annually!

Established in 1963, Lands’ End is an international direct merchant of traditionally styled, casual clothing for men, women and children. We also offer a comprehensive range of accessories, homeware, footwear and soft luggage.

S&SN_147_Sept13_p78-88_Layout 1 12/09/2013 19:38 Page 87

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