Sandwich & Food To Go News - Issue 155

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Sandwich food to go news INTERNATIONAL

www.sandwich.org.uk

ISSue 155 JANuARY 2015

Formerly 'International Sandwich & Snack News'

The word on the street is...

PLANGLOW HAS A NEW RANGE! THE STREET FO O D RANGE

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For labels, packaging and more

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g n 2 i 0 year t a r b e l Ce ty products and s s uali q f o

ervic e

SASCO SAUCES 1995 - 2015

Specialist manufacturer of Mayonnaise and dressings, celebrating twenty years of service to the catering industry, A big thank you to all our loyal end users that have enjoyed our products over the years .

es l p m st a r s are o s f r ne or. u ct ou but a nt nd y stri o c a di

Sasco Sauces Ltd, 2 St Michaels Close, Aylesford, Kent, ME20 7BU

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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 membership@sandwich.org.uk

NEWS Page 4 - As we went to press, we learned that Howard Farquhar has resigned as managing director from sandwich and food to go manufacturer Tasties of Chester, as well as other companies in the group: Pasta King (UK), Pastaking Holdings, The freshly Made Food Company, PK Food Concepts, Fresca for Pasta and Pasta Pronto NEWS FOCUS Page 12 - The British Sandwich Association has formed a partnership with Slough Borough Council with the aim of helping members across the UK to get consistent and reliable advice PROFILES Page 10 - Harrods customers are now munching their top quality sarnies in equally opulent surroundings, following the opening of a new Tom Dixon designed sandwich bar a true celebration of modern Britain, reflected all the way from the chic interiors to the classic sandwich menu Page 14 - Foxcroft & Ginger serves some of the most adventurous and exciting sandwiches in London from shops in Soho and Whitechapel. With two more units in the pipeline this year, it’s all happening for this all-day dining café. Simon Ambrose paid a call Page 28 - The French Tarte is making a real name for itself in Surrey, with a fantastic range of gourmet sandwiches, cakes, breads and patisserie. A second outlet opened in March In Teddington in March last year, with a total of five planned for the county by 2017 THE SAMMIES Page 20 - The Sammies – also known as The British Sandwich Industry Awards – is the main event in the British Sandwich Association calendar and are open to everyone involved in the sandwich industry.

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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 www.sandwich.org.uk January/February 2015 3

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NEWS

Howard Farquhar leaves Tasties and Pasta King AS we went to press, we learned that Howard Farquhar has resigned as managing director from sandwich and food to go manufacturer Tasties of Chester, as well as other companies in the group: Pasta King (UK), Pastaking Holdings, The freshly Made Food Company, PK Food Concepts, Fresca for Pasta and Pasta Pronto.

He has been replaced by Paul KingslyBates at Pastaking (UK), Tasties and PK Food Concepts, a former past director at sandwich manufacturers Food Partners

where he was managing director, and Harry Masons (acquired by Brambles Foods).

Ian Mark Rick has taken over at Fresca Pasta and Pasta Pronto.

Howard Farquhar has not been replaced at Pastaking Holdings and Freshly Made. Ian Rick is now the sole director at these companies.

No explanation was obtainable at the time of learning about these developments and we were unable to contact a director.

Howard Farquhar headed up the

New Adelie Group Head of Technical PETER Cleghorn, Adelie Foods’ technical director has recently left the company after seven years in the job. He made a “fantastic contribution” to the company’s technical and environmental performance during that time, says group operations director Ray Pigg.

Replacing him as Group Head of Technical is Wilson Houston, who joins the company from First Milk where he was responsible for leading the Technical function across its five manufacturing locations. He previously held a number of roles with chilled convenience foods business Uniq plc.

He has worked in the

food industry for over 30 years.

“We do not yet have a confirmed start date for Wilson, and have thus appointed Dominic van Zwanenberg as interim lead for the Technical function to cover the period between Peter’s departure and the point at which Wilson is able to join us,” adds Ray Pigg.

“Dominic has wide experience at a senior level in many types of high risk and high care foods, working with many leading companies and most high street retailers. He has previously worked with Adelie, so has some familiarity with our products, customers, processes and systems.”

‘dream team’ that developed the highly successful sandwich manufacturer Brambles Foods, which was eventually sold to Adelie Foods for £22m in 2007 by private investment firm NBGI. The dream team, which also included Guy Truman, as sales and marketing director and Mark Arnold, Head of Innovation, was eventually re-united under Howard as managing director at Pasta King, when parent company PK Food Concepts eventually acquired sandwich manufacturer Tasties in 2011.

Matt Raynor: From Head to Egg in Half an Hour....

MATT Raynor, Raynor Foods’ managing director, one time hairiest man in the sandwich sector, is now one of the least, after having his head and beard shaved for charity before Christmas.

At the time of going to press, he had raised over £2300 for the Masanga Hospital in Sierra Leone for

its work in helping ebola patients.

“This is not a quick fix, but an effort to build a robust and effective healthcare service which will deal with the horrific Ebola outbreak now and go on to provide real long term improvements for the future,” said Matt.

After

Before

Richard Lisle joins Tiffin Sandwiches RICHARD Lisle, known to many as the one-time founding partner and managing director of sandwich manufacturer Shaw & Lisle, has joined Tiffin Sandwiches as head of sales for its NHS, Airlines and high volume account sectors.

Based at Tiffin Sandwiches’ new headquarters at the Euroway business park in Bradford, Richard will lead Tiffin through the next stage of its strategic development within these sectors.

“I am excited to be joining a

4 January/February 2015 SANDWICH & FOOD TO GO NEWS

company that is on the cutting edge of sandwich supply and look forward to working alongside an elite group of like-minded people, all dedicated to firmly establishing Tiffin as one of the country’s leading convenience food brands,” said Richard Lisle.

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NEWS

Change of title to: International Sandwich & food to go news INTERNATIONAL Sandwich & Snack News was launched as a magazine title in 1991 and continues to serve the marketplace as a unique brand. It remains the only dedicated sandwich title and mouthpiece of the industry.

However, although the title has remained closely focused, the market has changed considerably since its inception. Sandwiches, of course, remain the key backbone of the industry, but the food to go category as a whole has changed beyond recognition, both in terms of content and the operators that serve it.

Food to go in its broadest sense now includes sushi, street food, Vietnamese ‘Bahn Mi’, salad bars, pasty operators and Mexican food to name but a few, and the high street has seen numbers of new operators competing for consumers, who are invariably looking for new and increasingly healthy options.

Sandwich operators have evolved themselves in

Sandwich food to go news INTERNATIONAL

www.sandwich.org.uk

response to changing markets over the years and the majority now also offer fare such as soups, salads, sushi, rice boxes, as well as a variety of hot food including stews, and this continues to change.

As a result, we feel that the launch masthead of ‘International Sandwich & Snack News,’ in terms of defining our remit, has become something of a limiting factor in recent years.

We are now replacing this with the broader title of ‘Sandwich & food to go news’, which we feel better reflects the changing marketplace. Sandwiches, we must stress, will still continue to form the

BSA guidelines on FIR labelling approved as Assured Advice Following agreement to establish a Primary Authority arrangement with Slough Borough Council, the British Sandwich Association’s guidelines on labelling under the new EC Food Information Regulations have been formally approved as Assured Advice.

This means that members formally

ISSUE 155 JANUARY 2015

Formerly 'International Sandwich & Snack News'

adopting these guidelines – and following them – are protected from challenges by other local authorities and can refer them to the Association’s scheme. This should encourage greater consistency of enforcement by local authorities across the UK. Members will find details of the guidance on the BSA website.

original backbone of the magazine, but the new element of food to go will enable us to reflect developments in the changing market, serving the interests of readers and advertisers.

Simon Ambrose Editor

Importers to the sandwich industry

Cooked chicken, tuna and roast duck meat

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Hall Place, Sevenoaks, Kent TN15 0LG

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www.sandwich.org.uk January/February 2015 5

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NEWS

Cranswick boosts sandwich sales by 12% …. and snaps up Benson Park UK food group Cranswick, which recently announced sandwich sales growth of 12%, has broadened its product range and customer base with the acquisition of Benson Park, a specialist producer of cooked poultry, for an undisclosed sum.

Employing about 90 people and operating from a purpose built factory in Hull, Benson Park supplies ingredients to customers operating in the ‘food to go’ sector of the retail multi-channel, convenience and food service markets.

Benson Park had revenues of £41.1 million in the year ended August 31, 2014.

Cranswick, which is also headquartered in Hull, supplies a range of sandwiches, fresh pork, gourmet sausages,

premium cooked meats, traditional airdried bacon, charcuterie, pastry products and to its customers from a number of production facilities in the UK. “A key component of the group’s long term growth strategy is to develop new product channels in its core UK market both in pork and other proteins,” says Adam Couch, the chief executive of Cranswick.

“This strategic investment moves Cranswick firmly into a new protein category with a well invested business that has a strong presence, supplying premium poultry products, in the fast growing food to go sector.”

Meanwhile, the company recently reported that its sandwich sales at Cranswick (see below) grew by 12 per

cent, driven partly by new contract wins at the start of the period and by additional sales to existing customers.

According to the chairman’s annual report, the new contracts have brought additional complexity to the business through an increased product range which has impacted operational efficiencies.

However, a clear improvement was seen towards the end of the period, which leaves the business well placed moving into the second half of the year.

The new contract wins are more seasonally balanced than the historic mix of business in this category where sales and profitability have been skewed towards the summer months. The Sandwich Factory has now changed its name to: Cranswick Food on the Go.

URBAN eat cracks the Paris market UK Food to Go brand URBAN eat has made its debut in Paris, delivering to the chiller cabinets of some of leading retailers there.

A total of 15 sandwiches, wraps and sub rolls, all of which are produced by the brand’s parent company, Adelie Foods at its manufacturing facility in Wembley, is now being supplied to dozens of stores in Paris including Casino, System U and Galleries Lafayette.

Whilst the products will be exactly the same as those supplied to URBAN eat customers across the UK, the packaging has been redesigned to highlight the brand’s ‘Made in the UK’ credentials and to include translated descriptors and nutritional information.

Adelie’s UK Head of Marketing John Want explains: “The days when

the French were able to enjoy a leisurely lunch have long gone and consumers are now looking for the same convenient Food to Go solutions that are so popular here in the UK. “As the leading Food to Go brand we have recognised the opportunity to develop a whole new market for URBAN eat and at the same time offer Parisians a taste of all that’s best about British food. We are incredibly excited about the opportunity this affords us in terms of us taking the first steps to establishing URBAN eat as a truly global brand.

Mark Keating, GM International Business for Adelie, said: “I am confident that French consumers will really embrace URBAN eat and our International Team is actively looking to

6 January/February 2015 SANDWICH & FOOD TO GO NEWS

extending our reach across Europe and into the US and Asian markets in the future.”

The move represents an interesting venture for the UK food to go manufacturer, writes Simon Ambrose. It’s the only UK manufacturer to penetrate the French market in recent years. For the most part, other than the fresh filled baguette sector, the French sandwich market remains dominated by indigenous manufacturers, using gas-flushed (MAP) product because of the huge distances involved in national distribution.

The French market in fact should really properly be

defined as two different markets: the Paris market, where Parisiennes are increasingly turning to fresh baguettes and sandwiches – witness the recent success of Pret’s stores in the capital – and the rest of France, where long employer-subsidised lunches and long shelf-life product still dominates supermarket shelves in the very limited food-to-go category.

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The

BRITISH

SANDWICH ASSOCIATION

Benefits added in 2014 Text Message Marketing The BSA competitions have now moved on to a text message entry system. This Text Local service is charged at standard message rate and enables us to build a database of sandwich consumers. We can use this database to contact consumers directly. And you can too.

Text Local will provide expert 121 support so you to set up your own competitions and entrants can automatically be entered into our national contest too.

At just 4p per message you can then send them links to your website, special offer codes, new menus or whatever. A great tool to target sandwich consumers in your area.

Cut Your Delivery Costs Through an arrangement the British Sandwich Association has reached with the Fuel Card Group, members can save 5p on each litre of petrol/diesel they buy 10p on motorways).

Affordable Credit Card Rates With purchases increasingly being made by debit and credit cards, even for small amounts using contactless technology, the BSA and Cardsave (part of the Streamline group) can provide members with the equipment to take card payments as well as discounted transaction rates for handling them.

Getting your electricity bills under control Electricity is a major cost for most food businesses.

Through an arrangement with E.O.N, BSA members can now get these costs under control and save money into the bargain. In tests run by the Association with some members, we were able to cut some bills by up to £800 a year!

Save Money on Overseas Transactions Cost savings and an all-round easier way to send and receive money internationally. Rates are generally much better than the High Street banks, by typically up to 3-4%. That equals an additional £30-£40 on a transfer as low as £1,000 and as much as £3000£4000 on larger trades of £100,000.

And the perennial favourite…

Food Hygiene Training. The BSA, in partnership with Fast Train (now the Food Learning Company), offers its members fully certified basic food hygiene courses for only £10 (plus vat) per course. With all food handlers legally required to have attained a basic certificate in food hygiene and typical courses costing up to £50 + VAT per head, the total investment can soon mount up.

We’ve been providing this benefit to members for some time and it is always a very significant cost saving for businesses large and small

For full details see www.sandwich.org.uk

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NEWS

Harris + Hoole

pre-tax loss of £12.8m HARRIS + Hoole, the 40-site coffee chain backed by Tesco, has racked up another annual loss, according to Companies House results.

It made a pre-tax loss of £12.8m in the 52 weeks to February 23, sharply up from a pre-tax loss of £5.6m the previous year. It announced in August that it was closing six sites.

Nick Tolley, chief executive of Harris + Hoole, said the loss “reflects the early life cycle stage of a number of the shops open at the end of the 52 weeks and also the early development costs of the business.

“The UK coffee market is highly competitive and already served by a

number of international, national and local competitors.

“Harris + Hoole, through its artisanal approach and differential offering, both in terms of its products, its service and its shop environment, is well positioned to continue to grow sales and market share.

“Harris + Hoole’s strategy continues to focus on delivering the best coffee experience on the high street by training the most engaged baristas in the industry, forging close relationships with local suppliers, and using the highest grade, ethically sourced coffee that is hand roasted each week.”

Brakes join forces with WRAP BRAKES and WRAP have joined forces to create a series of online videos to help inspire chefs with practical tips and ideas to reduce food waste.

Food waste is an ongoing challenge for commercial kitchens but the creative use of ingredients can help to make a difference. The new videos, covering fish, meat and vegetables, aim to show chefs how to get the most from ingredients, waste less food and save money.

Ken Mulholland, Brakes’ Environment and Sustainability Manager, said: “Reducing food waste is not only good for the environment, it’s also good for business and the new videos offer caterers lots of easy to execute practical tips for making savings.”

Greencore slashes gas bill by £30,000 GREENCORE Food to Go has made major savings of £30,000 on its annual gas bill by upgrading its domestic hot water system.

Its two shell-and-tube calorifiers have been replaced with a compact Spirax EasiHeat steam-to-hot-water system, providing hot water for staff at the company’s production facility at Manton Wood in Worksop, Nottinghamshire.

The site employs up to 2,000 people, who produce 3.5 million packs of handmade sandwiches, baguettes and wraps each week. Staff must adhere to a rigorous daily hand-washing regime, before they start work, after every break and every time they change from using one type of filling to another due to the risk crosscontamination poses to allergy sufferers.

EasiHeat is based around a compact plate heat exchanger and provides instantaneous hot water at

constant temperatures.

Because it does not store water like a traditional shelland-tube storage calorifier, which must store water at 60°C or higher to aid the prevention of Legionella growth, less energy is needed

8 January/February 2015 SANDWICH & FOOD TO GO NEWS

to heat the water. This has enabled the Manton Wood site to reduce its annual gas bill by £30,000.

Further savings will be achieved by reduced maintenance costs.

Greencore’s two calorifiers

needed to be stripped down regularly for insurance inspections, a task that typically took several days.

The new system does not need dismantling for insurance inspections, saving substantial time and maintenance costs.

Greencore Food to Go has included the EasiHeat in its 24-7 priority response Service Contract with Spirax Sarco.

This guarantees the company access to Spirax Sarco’s experienced engineers 24 hours a day, 365 days a year via a dedicated helpline.

“Hand washing is crucial in a food factory and we have to ensure that hot water is available 24 hours a day, seven days a week,” explains Chris Bassett, Services Engineering Manager at Greencore Food to Go. “For this reason we also hold critical spare parts at the site, so if there is a problem we can get the hot water system operational again as soon as possible,” he adds.

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To advertise call Paul Steer on 01291 636342 January/February 2015 9

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NEWS FOCUS

Only the best for this

top

class

sandwich bar Now where would you expect to find one of the best looking sandwich bars around, amazingly designed with the best fittings all around, and sandwiches to die for?

No prizes for guessing Harrods, where customers are now munching their top quality sarnies in equally opulent surroundings.

The new sandwich bar at Harrods is a true celebration of modern Britain, reflected all the way from the chic interiors to the classic sandwich menu.

The restaurant space has been created by the Design Reseach Studio, the interior arm of Tom Dixon and really

is quite breath-taking.

Located on the store’s third floor, the 152 square foot space has been designed with British heritage in mind, with a classic London club aesthetic throughout. Traditional wing backed chairs in deep forest green tones sit alongside modern marble tables, with deep burgundy booth seating contrasting against darkly coloured exposed brick effect walls.

The space is divided with contemporary gold coloured punched metal shelving units, which subtly separate seating areas.

The menu reflects the inherent

Britishness of the overall design containing a host of British classics with a twist, such as the classic Sunday roast pork and apple combination with the ‘London Porker’, a soft roll filled with barbecue hog roast, English mustard and apple coleslaw.

It features British classics with a refined twist such as the ‘Burford Brown’ fried eggs on English muffins and Harrod’s ketchup; barbecue hog roast with apple coleslaw & English mustard in a crusty roll, and Roasted Scottish beef, celeriac romoulade, horseradish & crispy shallots on a crusty roll.

10 January/February 2015 SANDWICH & FOOD TO GO NEWS

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NEWS FOCUS

Breakfast options include Soft boiled Clarence court duck egg with Black Combe ham soldiers.

Sandwiches, of course, are extensive and include Welsh Rarebit melted open cheddar cheese sandwich; Goat’s cheese, English pear & candied walnuts on ciabatta; Poached lobster, mango relish & thousand island dressing on in a soft glazed roll, and more…

The centrepiece of the sandwich bar is a recessed circular ceiling section from which Tom Dixon designed brass lighting fixtures in a variety of conical, teardrop and circular shapes surround

a slightly larger inverted teardrop shaped fixture.

Other lighting comes in the form of more traditional cast iron effect clusters of suspended light fixtures

with large brass globes forming another eye-catching feature. Every item of furniture within the bar is designed by Dixon.

The service area itself is formed of an almost black brick effect counter with a lightly coloured marble top, the darker tones creating a luxurious contrast with the brass and metallic features. The intention of the space was to create a ‘chic and comfortable bolt hole’ tucked away from the hustle and bustle of the thousands of square metres of retail space that the store has to offer.

The Design Research Studio is an architectural interior design practice specializing in high concept interiors, large scale installations and architectural design.

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NEWS FOCUS

British Sandwich Association finalises a new Primary Authority Partnership with Slough Borough Council Why you should now opt-in for Assurance In November, the British Sandwich Association finalised a Primary Authority Partnership with Slough Borough Council which will transform the way members of the British Sandwich Association deal with enforcement agencies in the future. We explain here how the scheme will work and why it could have major benefits for everyone

E

very year thousands of food businesses across the UK are visited by Environmental Health and Trading Standards officers to check that they are doing everything correctly and not putting the public at risk.

While most of these visits are straightforward, every now and then businesses find themselves being challenged on their practices.

Interpretation of law is not always consistent between local authorities.

For those with multiple sites across the UK, this variance can cause major problems. Even for smaller businesses this can cause unnecessary cost.

To address this, the British Sandwich Association has formed a partnership with Slough Borough Council with the aim of helping members across the UK to get consistent and reliable advice.

The partnership, which has the approval of the Government’s Better Regulation Delivery Office (BRDO) (part of the Department of Business, Innovation and Skills), will in future be issuing formal assured advice on compliance and interpretation of the law which, if followed, will offer members protection from enforcing authorities.

In essence this means members will have one point of contact for assured advice and guidance specific to the industry.

What is Assured Advice?

Assured Advice is advice provided by the Association’s Primary Authority

trading standards) have to respect the partnership’s interpretation of legislation and if an enforcing authority disagrees with it, they have to take this up with Slough Borough Council and the Association, not with the member.

Thus members are protected and can simply hand the issue over for the partners to deal with, saving themselves the hassle of arguing their case.

Jim WInship

Partner, Slough Borough Council, which comes with an assurance that it will be respected by other regulators across the country to prevent inconsistent interpretation of the law.

This means that guidance on issues directly affecting sandwich businesses, and covered by the partnership, can be dealt with consistently across the UK so that everyone is treated the same.

It also means that, provided members correctly follow the guidance, enforcement officers everywhere (including environmental health and

12 January 2015 SANDWICH & FOOD TO GO NEWS

How Does It Work?

On issues that specifically affect the sandwich industry – such as the new EC labelling regulations - the Association will draw up Assured Advice jointly with Slough Borough

‘Guidance on issues directly affecting sandwich businesses, and covered by the partnership, can be dealt with consistently across the UK so that everyone is treated the same’

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NEWS FOCUS Council. Once this guidance has been issued, and provided that members follow it, they can be confident they are compliant and protected from challenge.

Members can also ask the Association to take up issues and provide Assured Advice through the partnership. As long as the issue is one that affects a significant proportion of members, the Association can take it up through the partnership for assured advice to be produced.

What does Assured Advice cover?

In future members will benefit from receiving tailored sector advice on a wide range of areas, including food safety and food standards. One of the first pieces of advice to be covered will be the new EC food labelling requirements for sandwiches, which include advice on how to deal with the new allergen requirements.

The Association is also considering drawing its food hygiene guidance for sandwich bars, cafes and catering establishments within the scope of the partnership.

How to join the scheme The scheme is only open to all members of the Association. To take advantage of the Assured Advice and gain the protection of the coordinated primary authority partnership, members simply complete a straightforward on-line form. There is absolutely no cost involved in signing up to the partnership, as it is included within membership.

However, there may be a cost involved if the Association takes up a specific issue on behalf of a member but those involved will always be notified of any costs in advance.

Members can either sign up to all areas of the partnership, which means that they are automatically included in any assured advice issued (a copy will be automatically sent to all those involved), or they can opt-in to adopt specific areas advice, such as sandwich labelling. In such cases the member will only be protected when following advice in this specific area.

Those signing up to all areas of the partnership will also be involved in

consultation on new guidelines being drawn up under the scheme.

You can find out more about the scheme by contacting BSA Director Jim Winship at jim@sandwich.org.uk

‘One of the first pieces of advice to be covered will be the new EC food labelling requirements for sandwiches, which include advice on how to deal with the new allergen requirements. The Association is also considering drawing its food hygiene guidance for sandwich bars, cafes and catering establishments within the scope of the partnership’

www.sandwich.org.uk January 2015 13

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PROFILE

Foxcroft & Ginger ready to rock and roll

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PROFILE

Foxcroft & Ginger serves some of the most adventurous and exciting sandwiches in London from shops in Soho and Whitechapel. With two more units in the pipeline this year, it’s all happening for this all-day dining café. Simon Ambrose paid a call

I

t’s lunchtime at Foxcroft & Ginger’s shop in the Mile End Road, one of London’s best all-day dining cafés, specialising in excellent grab and go food and amazing coffee.

The place is filling up fast and I’m doing my best to stop my jaw from hitting the table, because, my goodness, founder Quintin Foxcroft has casually let drop that he actually taught himself to bake the sourdough bread they now serve in their two shops.

This was in addition to the multitasking he was already doing of developing the food, including lots of really special sandwiches using the sourdough and focaccia, and all the other tasks that go with running a sandwich and café bar.

“I was like: ‘How hard can it be!?,” he says over a cup of coffee! “Actually … it was pretty hard,” he laughs. “I did a lot of reading but books don’t always tell you want you need to know.

Achieving the right consistency, right through the bread is quite difficult to achieve – especially when you’re baking on a large scale.”

His partner Georgina joins us – the ginger hair gives the game away for the second part of the shop name. “We certainly didn’t start with the goal of baking bread,” she explains. “We were buying in bread initially but it never

gave quite the quality we wanted. Also Quintin had a problem with yeast – it was giving him indigestion and heartburn. Sourdough was much better for him because the production process is slower and it’s a wild yeast. Our sourdough takes 48 hours to make, which gives the bread that wonderful deep flavour. We use an artisan baker now though. Even our English Muffins are left to prove for a long period of time, creating a wonderful light and airy texture.”

Founded in 2010, F&G quickly established a reputation for its top quality food, including sandwiches, with its first unit in Soho. This is an operation where the food is at the very top of the agenda, making it one of the founder members of a small but growing category of cafes that achieve excellence in both food and coffee, with an equal mix of take away and eat-in.

F&G’s second unit opened in Whitechapel in April and it has turned out to be a really good location.

They’re now expanding with two new stores this year. “We’re opening a pop up in Old Street tube station in April doing grab and go stuff for a throughput of 70,000 people. It’s a new scheme that the underground is doing – trying to make the it more interesting,” says Quintin.

Then towards the end of the year F&G are opening a new unit at the old Communications Centre at the Olympics Park near Hackney Wick, which will also include the relocation of their bakery/ pastry and central production kitchen, which will move from Soho to East London. It’s going to be big at 4,000 sq ft, with a lot of outside seating as well.

Quintin Foxcroft admits that it’s going to be an operational challenge –

they already have 50 staff – but he’s fairly relaxed about it. “I’ve done it before,” he says. “I was general manager of a group of six restaurants, although having said that it’s now going to include front and back of house, kitchen, bakery, pastry – there’s a lot more elements to it.”

He’s certainly courageous in that respect and that willingness to take risks also extends to the food side, where he frequently combines textures and flavours that many would back away from - but he gets it right, with a sure touch that is the hallmark of its success. “We always try to combine unusual flavours to give you something unexpected in every mouthful,” he says.

There’s an extensive menu – the company targets all the day parts from brunch, then lunch and in the evening using the same sourdough for pizza for late working office staff and shoppers in the area.

“Last year we started doing the pizzas in the evening – we had the sourdough, so we’re covering all the day parts. It makes sense when you’re paying high rents and council tax to cover all the basis. The evening side is still growing but there’s still a lot of room for improvement,” says Georgina.

The brunch was actually introduced initially when a street food market opened in front of their Soho shop in Berwick Street. “It was incredibly damaging in the beginning and so the brunch was a way to try and combat that. But it turned out to be good for us in the end as we seem to have found a gap in the market.”

The menu changed initially every week to begin with, then once every two weeks and now it’s seasonal.

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PROFILE

Its biggest seller overall is the ham and cheese French toast. Let’s face it, it’s not normally an item you would find in a top notch sandwich and café bar, conjuring up images of greasy fried bread, somewhere along the line, dipped in watery egg.

But this is something else. Two fat slices of Quintin’s homemade white loaf, dipped and cooked to a crisp in his special egg custard, literally oozing with feisty cheddar, wonderful béchamel sauce and slices of delicious ham, all drizzled over with a honey mustard. It is without question simply sensational. This is a dish that is simple and straightforward - so often so wrong, but here executed perfectly.

On the sandwich front at the time of my visit, F&G was serving a Slow roasted pork, leek gratin, mature cheddar & pickled jalapeno on focaccia; there was also a Goat’s cheese with kale & walnut pesto, figs & candy beet on focaccia, and also a broccoli & almond, fried shallots, & ricotta on sourdough. Slightly out of our province but thrown in for good measure, there’s also a Sticky duck burger with chutney and chilli, and a Chicken burger with kimchi, citrus mayo & cheddar.

On a previous visit we’ve also sampled such sandwich treats as chicken breast with aubergine, mozzarella, cumin and yoghurt with rocket toasted. There’s a braised mushroom with fresh cherry tomatoes & haloumi; a chorizo with sweet potato puree & feta; a Toulouse sausage & red onion jam. Quintin makes his own sausages and has even experimented with curing his own chorizo.

Nellie Nichols, consultant, commented on a previous visit: “I know plenty of places in London which are charging top dollar for their completely average and unmemorable sandwiches; misguided and overcomplicated recipes that underdeliver but over tax the wallet. I was beginning to believe it truly wasn’t possible to charge the £5.00 mark for an honestly delicious sandwich and grow a healthy lunchtime trade in these challenging times, when every pound is held on to for as long as humanly possible.”

The salads are also quite exquisite and include such items as a grilled artichoke salad with marinated mozzarella, bochonchini, curried crutons, green beans and roasted salted lime. There’s also a lemon & salt marinated kale salad, with quinoa, spiced red pepper & cucumber salsa, cashew nuts, olive oil & soy dressing.

The food offer has completely changed since the start of the business and keeps on changing. “We started very small and had hardly any kitchen

‘I always wanted to open a restaurant – I really got fed up with late nights, so we opened the café and swapped the late nights for very early mornings!’

16 January/February 2015 SANDWICH & FOOD TO GO NEWS

equipment at all,” says Quintin. “We had one small fridge and an oven then – now we have 30 fridges.

“I was also developing and making everything myself in the kitchen.

Georgina would make all the cakes herself on her days off, so there was a limited range – now we have a team of pastry chefs.”

Interestingly, their partnership is actually a perfect combination of skills – while his background is food and operations, Ginger was a financial controller for a property company, a job she kept until fairly recently – always a sensible idea to cushion a new business until it’s really on its feet – and now she does the accounts for F&G. Quintin came from a family, which owned a small hotel in South Africa.

Moving to the UK, he worked in various restaurants in the West End and then for a group of restaurants.

He eventually opened a 5,000 sq ft restaurant and bar with partners and then finally F&G. “I always wanted to open a restaurant – I really got fed up with late nights , so we opened the café and swapped the late nights for very early mornings!

2010 wasn’t perhaps the easiest of times to open a new business, with the recession in full swing?, I suggest. It actually brought a number of benefits, he says.

“With the recession, the high end of dining really suffered and people were looking for less expensive offers.

We probably got a foot in the door at the right time. We also benefited from more empty premises being around.

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PROFILE

Things are picking now after the recession and the brand has also become a lot more well known.

“We were really one of the first Australian-style cafes in London. We always wanted to do the food offer with the same quality as the food, but the market caught up very fast. The

culture now is a lot more to do with brunch, easy dining and eating out.”

F&G also takes its coffee very seriously. It currently uses beans from Sydney-based The Roasting Party, Has Bean and Caravan. The majority of coffee is made on its sparkling 3 group Synesso, but it also serves

filter/brewed coffee. All the coffee is made using water that has been purified using reverse osmosis that takes out all the impurities in the water to give the coffee a smooth clean taste.

It’s this attention to detail that really runs right through the business.

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BRITISH SANDWICH ASSOCIATION

2015: A busy year for the

The British Sandwich Association has an exciting year ahead, with a number of new enterprises, including the newly formed Futures Group. Gethin Evans looks ahead

Awards The big event of the year for the industry is the Sammies and last year saw a number of changes including a completely new look to the event.

Indeed, the event was a sell-out with 650 members and their guests enjoying both the awards and the party that followed.

Work has begun on the 2015 show and we are delighted to say that Theo Randall will be the guest host this year.

He picks up from Aldo Zilli who did a stalwart job for us at the 2014 Awards It was also good to know that at least one of the winners last year made hay out of his success putting several thousand pounds onto his weekly turnover by winning.

Technical and Legislative Support Around the same time as the Awards we were also fighting a rear guard action with the EU as we learnt at the last minute of proposals to introduce charges for food hygiene inspections that would cost our members several hundred pounds every time they were visited by an EHO or Trading Standards officer.

A clause, which gave member states

the authority to choose whether or not to impose such charges, was sneakily dropped at the last minute from draft legislation and we had to act quickly to block charges becoming mandatory.

To do this we contacted every MEP in the UK to alert them to the situation and get them to vote for the clause to be reinstated. Thankfully we succeeded but we now understand that officials are trying to put this back into play, so we still have a fight on our hands!

The Association has a strong technical group which meets regularly through the year and continues to have a major involvement in representing the industry with Government. As well as dealing with negotiations on new retail salt targets, the Association has been in regular contact with Government over issues such the management of chilled foods in hospitals and the interpretation of EU regulations on sandwich labelling.

Indeed, the Association was one of the first in the UK to publish labelling guidelines covering the new Food Information for Consumers regulations that came into force on 14th December. And, to support this and

18 January 2015 SANDWICH & FOOD TO GO NEWS

help members generally, the Association closed the year by forming a partnership with Slough Borough Council to establish a single point for dealing with environmental health and trading standards issues, including labelling. See separate Assured Advice article.

With the launch of the new primary authority role, more guidance will be developed in 2015 and there are also plans to launch a new on-line food hygiene training program and build on this with training in areas such as customer care and health and safety.

The Technical Group plays a key role in the Association and will have an active role to play in the coming year both in terms of developing Assured Advice for the industry and working with a new working group the Association has set up to look at food waste and how this can be managed better across the industry, particularly working with charities to make sure that end of shelf-life foods are not just thrown away.

The Group will also be working with the new Futures Group in helping to anticipate the long-term prospects of the industry.

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BRITISH SANDWICH ASSOCIATION hotel rates. There are some real savings to be made by using these discount arrangements.

The Association has also continued to provide support for independent members with monthly competitions and posters for them to use in store.

This is being extended this year into quarterly campaigns designed to support key areas – such as breakfast sarnies.

Crystal Ball Gazing The Futures Group, which has recently been set up by the Association, has been given the goal of mapping out where the industry needs to be 10 years from now.

This project, which is expected to last a couple of years, will be looking at all the influences that are likely to affect the sandwich industry, from the future of the High Street to technology and innovation.

Although the objective is to produce a report for the industry, along the way there will be opportunities for members to contribute to the debate and hear the views of some of the expert opinions contributing to the project through seminars.

The Association’s AGM in October, which has now become a popular conference event, is also likely to focus on key issues arising out of the discussions.

Member Benefits The Association has also spent time in the last year reviewing its membership benefits and has added a number of new discounts for members in areas such as energy (via Eon), credit cards (now with Cardsave) and even London

Consumer Marketing While the industry has enjoyed good growth over the last 12 months, work will be needed in future to sustain this by encouraging more consumers into the commercial sandwich market and the focus of the Association’s campaign is now turning to those areas of greatest opportunity.

Working with members, the Association has drawn up a two year campaign plan based around the lovesarnies.com consumer website that is designed to both support individual members and encourage consumers to buy more sandwiches. This will be supported by a major social media and press campaign, with a major peak of activity around British Sandwich Week in May. The monthly competitions are also being revamped with the focus moving from QR codes to texting.

Working with Textlocal, the Association also plans to help independent members build their own local marketing campaigns using texting, which has proven to be a highly successful way shops can market themselves.

thanks to Fern Britton and Phil Vickery on ITV’s This Morning for all their twitter support for British Sandwich Week, too.

It is estimated that if we had to pay for all the space our stories have occupied this year it would have meant a bill of over £590,000! In addition, there were hundreds of online stories, blogs and mentions which were too many to count.

During British Sandwich Week alone we regularly reach over 30 million consumers through the publicity it generates and, of course, the Sammies results add to this, giving the industry a major fillip in May just before the summer sun hopefully starts to shine.

Here’s to an even better and sunnier 2015

Building Awareness Another major task for the Association is keeping sandwiches top of mind with consumers and trying to deal with the negatives that the press throw up from time-to-time.

One story which arose later in the year surrounded the decision by Aberdeen City Council to ban the sale of packaged sandwiches in the City’s schools. The BSA issued a stern media statement about the ludicrous decision with the result that the City did a Uturn before it came into effect.

Media coverage last year was great, with hundreds of mentions in newspapers, particularly in regional newspapers centred around competitions and awards. There were also 18 broadcast mentions and a huge

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sponsored by

Entries are now being invited for the

AWARDS 2015

Sammies 2015

Been working hard all year? Think you deserve an award for it? If you, or your business – or one that you know of – should be considered for an award, then tell us all about it. Entering the Sammies Awards couldn’t be simpler: read the following pages and send us the appropriate information, by email to: pam@sandwich.org.uk not forgetting your name, business name and contact details. Or you can post that info to: Sammies Awards, Association House, 18c Moor Street, Chepstow, Mon NP16 5BD by the closing date of 1st March.

Organised with support from:

20 January/February 2015 SANDWICH & FOOD TO GO NEWS

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SAMMIES AWARDS 2015 The Sammies – also known as The British Sandwich Industry Awards – is the main event in the British Sandwich Association calendar and is open to everyone involved in the sandwich industry.

Entries are now being invited for all the award categories which will culminate in the Awards dinner attended by over 600 people from across the £7.5 billion sandwich market.

To enter, all you have to do is complete the appropriate entry form and submit it before the closing date.

This can either be by post or by email to pam@jandmgroup.co.uk by 1st March, 2015.

The ‘Award Qualifying Period’ is 1st March 2014 to 28th February 2015. Submissions for awards – and supporting material - should relate to this period’s success. With new products or campaigns, it is unlikely that sufficient evidence of success will be available unless they were launched before the end of 2014.

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

THE BRITISH SANDWICH INDUSTRY AWARD The British Sandwich Industry Award is presented to a sandwich business or individual who has made a major contribution to the development, growth and prosperity of the industry.

This is a lifetime award. No entries are necessary in this category as the award is made by the BSA Management Committee. However, anyone can put forward suggestions for consideration.

THE BSA SANDWICH MANUFACTURER OF THE YEAR AWARD The BSA Sandwich Manufacturer of the Year Award is presented to the BSAaccredited manufacturing site which the judges consider has introduced the most impressive and effective initiatives to improve the quality and food safety of sandwich manufacturing during the qualifying period. Factors taken into account will include investment in people and facilities and improvements in technical standards and product quality. Those wishing to be considered for this award should submit a short (no more than one side of A4) written brief setting why they think they should be shortlisted.

THE BSA TECHNICAL EXCELLENCE AWARD The BSA Technical Excellence Award is designed to recognise the work being done by technologists to advance systems and working practices across the sandwich industry. This is open to all those involved in the market, including suppliers, and may be entered by an individual or team. In this category, all entries will be treated in confidence and will only be shared with the judging panel, all of whom will be independent senior technologists and subject to strict confidentiality agreements. Entries should state the work that has been done and the outcome. The best entries will be invited to make a presentation to the judging panel.

Confidentiality: All entries for the BSA Awards will be treated in strict confidence and all judges wil be bound by confidentiality agreements.

EN-ROUTE SANDWICH RETAILER OF THE YEAR AWARD En-route Sandwich Retailer of the Year Award is open to all retailers and caterers providing sandwiches in an enroute environment (e.g. forecourts, stations, trains, ferries, airports, airlines,

This year’s British Sandwich Industry Awards will be presented at a gala dinner at The Lancaster London Hotel, Hyde Park On Thursday, 14th May, 2015

Closing date for entries is 1st March 2015 The Award Qualifying Period for Awards is 1st March, 2014 – 28th February, 2015 roadside etc.). It will be judged on the basis of who is believed to have achieved the most in successfully developing their business. The judges will consider factors such as marketing, product development, innovation, quality, sales growth etc.

SANDWICH MULTIPLE RETAILER OF THE YEAR AWARD This award is presented to the retail multiple considered to have done the most to develop its sandwich business, taking into account marketing, innovation, packaging, product quality, sales growth and market share. This award is open to multiple retailers where sandwiches are one of many different food categories on sale. The judging panel will use independent data to judge the performance of retailers over the judging period. Entries should be limited to one side of A4 and should state clearly why the entrant believes they should win this award.

SANDWICH CONVENIENCE RETAILER OF THE YEAR AWARD Presented to a convenience retailer considered to have done the most to develop its sandwich business, taking into account marketing, innovation, packaging, product quality, sales growth and market share. This award is open to

www.sandwich.org.uk January/February 2015 21

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SAMMIES AWARDS 2015 convenience retailers where sandwiches are one of many different food categories on sale. The judging panel will use independent data to judge the performance of retailers over the judging period. Entries should be limited to one side of A4 and should state clearly why the entrant believes they should win this award.

WORKPLACE SANDWICH PROVIDER OF THE YEAR AWARD This award seeks to identify excellence and progress amongst those providing sandwiches in a workplace environment, whether through contract catering, on-site retailing or delivery. The judges will take account of the general approach, range, presentation, innovation, sales growth etc.

Entries should be limited to one side of A4 and should state clearly why the entrant believes they should win this award.

SPECIALIST SANDWICH BAR CHAIN OF THE YEAR AWARD Specialist Sandwich Bar Chain of the Year Award is designed to recognise those in this sector who are driving the business forward and achieving the most impressive development. Specialist sandwich bar chains are defined as retailers with 10 or more outlets, whose core business is the sale of sandwiches, whether made-to-order, pre-packed on site or bought-in pre-packed from a central commissary. Bakery shops which are largely devoted to sandwich sales can be included in this category.

The judging of this award will cover factors such as the standard of facilities, the shopping experience, customer care, presentation, product quality, sales success, innovation, marketing etc. Part of the supporting evidence for the entry should include photographs of a typical shop frontage, plus the customer area, the sandwich and / or ingredient display and the food preparation area at a time when products are being prepared.

Submissions should be kept to a single A4 sheet and should state clearly why the business should be considered for this award.

Those entering this award category must have a Food Hygiene Rating of at least 4.

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

INDEPENDENT SANDWICH BAR OF THE YEAR AWARD Designed to recognise progress and excellence in the non-chain sector of the sandwich bar market, this award can be entered by businesses with up to 10 shops. Each entrant will be visited by an independent judge who will evaluate factors such as presentation, atmosphere, facilities, cleanliness and product range as well as innovation and customer service.

Entrants should submit a menu plus photographs showing the frontage of the shop, the customer area, the sandwich and/or ingredient display and the food preparation area taken during sandwich assembly. Submissions should be kept to a single A4 sheet and should state clearly why the business should be considered for this award.

Those entering this award category must have a Food Hygiene Rating of at least 4.

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

THE CAFÉ SANDWICH RETAILER OF THE YEAR AWARD An award designed to recognise the importance of sandwich sales in the coffee bar/cafe sector. Entries will be judged on the levels of innovation, quality and sales success achieved in relation to sandwiches, together with product range, presentation and emphasis on the category. For the purpose of this award, a coffee bar/cafe retailer is defined as a single site or group of retail outlets, where the primary activity is selling coffee, but the sale of sandwiches is an important secondary objective.

Submissions should be kept to a single A4 sheet and should state clearly why the business should be considered for this award.

Those entering this award category must have a Food Hygiene Rating of at least 4.

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

22 January/February 2015 SANDWICH & FOOD TO GO NEWS

BAKERY SANDWICH SHOP OF THE YEAR AWARD Seeks to recognise traditional bakery shops which retail sandwiches alongside other bakery goods and where sandwiches are sold alongside bread and morning goods but are not a dominant part of the business. Shops will be judged on factors such as presentation, atmosphere, facilities, cleanliness, customer service and product range, as well as initiatives taken to develop the business within the operation during the award qualifying period. Entrants should submit photographs showing the frontage of the shop, the customer and the food preparation areas at a time when sandwich assembly is underway.

Submissions should be kept to a single A4 sheet and should state clearly why the business should be considered for this award.

Those entering this award category must have a Food Hygiene Rating of at least 4.

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

THE SANDWICH MARKETING AWARD This award is intended to recognise the work being done by retailers, manufacturers, suppliers or other sandwich businesses to market and promote sandwiches. Entrants should provide a written submission (no more than a single side of A4) stating the activity, how it worked and its success.

Supporting material, such as POS examples, can be submitted with entries.

NEW SANDWICH PRODUCT OF THE YEAR AWARD This award aims to encourage the development of new products for the sandwich market, including

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SAMMIES AWARDS 2015 ingredients, equipment and associated products. This award may be subdivided into categories at the discretion of the judges. Entries must have been introduced to the market within the award period.

Submissions should be made on a single sided A4 sheet and should give details of the product and its value to the sandwich industry.

Supporting material (product literature etc.) may also be submitted with entries.

NEW SANDWICH OF THE YEAR AWARD (FREE PACK DESIGN FOR THE WINNER)

For a new pre-packed sandwich (not a range), which has been successfully launched in a retail or catering environment within the award qualifying period and continues to be on sale.

Entries will be judged on the basis of

Join us at

innovation, presentation, eating quality and commercial viability. Entries should be kept to one side of A4 and should clearly state the market the product is aimed at (e.g. retail supermarket, sandwich bar etc.), the selling price and why it is innovative Those short-listed in this category will be invited to submit product for sampling by a panel of judges.

Sponsors, Coveris are offering the winner of this Award a free pack design to mark their success.

LANCASTER LONDON HOTEL, HYDE PARK, LONDON, On Thursday, 14th May, 2015 Entertainment until 2am / Dress code: Black tie

AWARDS 2015 Presented by celebrity chef Theo Randall

Raffle, draw and auction in support of Bowel Cancer UK

Contact Name ................................................... Business Name ...............................................................................................................

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

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

Price includes 5 course dinner and half a bottle of wine per person. Vegetarian options and special dietary requests must be pre-booked Please book: ..........................table(s) at the Sammies 2015 at ÂŁ2250 + VAT per table ...........................place(s) at the Sammies 2015 at ÂŁ260 + VAT per place Card Type: (e.g. Visa, Mastercard)................................................................. Card number: ......................................................................

(Please note: we cannot accept American Express)

3 digit security number: ........................ Expiry Date: ............................... Name on card: ........................................................................

Signed: ........................................................................................... Date ...........................................

Do you or your guests have any special dietary requirements?( If yes, please list) .......................................................................................

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

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

Please email your booking details to pam@jandmgroup.co.uk. Or post to: BSA, Association House, 18c Moor Street, Chepstow NP16 5DB. If you require further information on the Sammies Awards please telephone Pam on 01291 636341

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NEW DEVELOPMENTS

SSP partners with YO! Sushi on new grab and go concept unit SUSHI company YO! Sushi has partnered with SSP, a leading food to go provider with outlets in travel locations worldwide, to launch a new concept ‘YO! To Go’ in London’s Charing Cross Station.

A departure from its usual conveyor-belt format, the grab and go format signals the company’s intention to grow the Yo Sushi brand by developing into new areas.

The striking design of the new 10 cover kiosk is focused on making it quick and easy for Londoners and tourists alike to ‘Grab n Go’ authentic hot and cold Japanese food on the move through a key London travel hub.

The new YO! To Go menu features classic sushi boxes and YO! favourites, as well as newly developed YO! To Go dishes including traditional Japanese hot dishes (such as Beef Teriyaki, Chicken Katsu

Curry and Vegetable Yakiudon), unique snack packs and a wide range of drinks.

Vanessa Hall, CEO, at YO! Sushi said: “Charing Cross is a busy thoroughfare benefiting from high footfall from local office workers, residents and tourists.

“We are really excited to be launching our first YO! To Go standalone format and believe customers will enjoy our diverse range of authentic Japanese hot classics and sushi boxes on offer as well as our striking, cool design.

“We are delighted to be working with SSP again to bring a slice of urban Tokyo to all commuters at one of London’s busiest train stations.”

Lucy Knowles, Chief Marketing Officer SSP said: "We have developed a great relationship with YO! Sushi in the UK and overseas and we are very proud to be their partners in this first example of their new style of offer, YO! To Go. We are confident it will bring the YO! Sushi brand to an even wider audience in a fun, energetic way and we are looking forward to building on this launch."

Samantha Turner, Head of Retail, Network Rail said: “Network Rail are always looking at new, innovative designs to delight our customers and this is a great example of us working with our partners to utilise existing space to provide a fantastic ‘grab and go’ offer at Charing Cross.”

UK ice cream future under EU threat THE future of traditional ice cream in the UK is said to be under threat after the removal of long-standing quality standards by the EU. New regulations, which came into force recently, allow "artificial" ice cream to be sold which fails to meet the standards adhered to for more than 100 years.

Until now ice cream had to contain minimum amounts of milk and fat in order to pass the legal food standard but due to EU rules this is no longer the case.

The trade association for the UK ice cream industry, The Ice Cream Alliance, has launched a campaign to protect the public from artificial ice cream by launching its own national

quality standard.

"This EU rule change has opened the floodgates to inferior products coming onto the market purporting to be traditional ice cream," said Zelica Carr, Chief Executive Officer of The Ice Cream Alliance.

"This poses a real threat to the quality of ice cream on sale in the UK and we are determined to do all we can to protect our much loved traditional ice cream.

"We are launching an ICA quality standard to let people know that when they see our logo displayed by vendors they will get a quality product.

"The UK ice cream industry is worth more than £1bn to the economy and one of the reasons for its success is

24 January 2015 SANDWICH & FOOD TO GO NEWS

its great taste and high quality ingredients.

"Without a legal standard in place there is nothing stopping manufacturers using meat protein and meat fats instead of milk and calling it ice cream.

"By looking for the ICA logo consumers can be sure that they are buying a traditional ice cream made with milk protein and dairy ice cream made only with milk fat and protein."

Defra, however, says that the new Regulation abolishes anomalies and places British producers on an equal footing with the rest of Europe.

Previously, products made with powdered milk, could be called ice cream, for example, while those made from double cream could not.

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COMMENT

Looking at the

bigger picture Neil Goldman, CEO of Colpac, shares his outlook for 2015

2

014 was another turbulent year. It would have been a brave person who would have predicted that the UK could possibly get close to being ripped asunder, that oil prices would plummet to such dramatically low levels not seen in a decade or more, and that the whole map of the Middle East and potentially eastern Europe could possibly be redrawn without a major armed conflict between socalled super powers.

When it comes to business, it is difficult to make predictions and yet, that is precisely what business people have to do.

It’s as much about the ‘bigger picture’ as it is about the detailed micro management.

And yet, there are some key factors which will always stand the test of time.

The first one is Innovation. Whatever business you are in, it will pay dividends to focus on innovation and creativity and never stand still. We at Colpac have invested in and consolidated our expertise and talent over the years to create truly innovative products that are niche and add value.

Our 2015 Product Brochure, which has just been sent to customers round the world, features over 75 new products! Some are just line extensions or tweaks of existing lines to widen their appeal to a global market, others reflect the new niche demands of the foodservice

industry such as the Savori range, and others are truly new concepts such as the new Combione combination packaging range.

The next key factor for a successful business is Ethics.

CSR (Corporate Social Responsibility) and sustainability are an integral part of Colpac’s philosophy.

We continually work with our raw material suppliers, the paper and board mills, as well as polymer and film producers, inks and glues suppliers, to develop ever more sophisticated materials to conserve and preserve food contents within packaging, whilst maintaining biodegradability and ecocredentials.

We complement our product development strategy with a philosophy which is geared towards ensuring that our employees understand

the bigger corporate and environmental issues, through regular in-house briefings and presentations. Although recent economic pressures mean that consumers have been looking for value-formoney and sometimes ‘cheap’ deals, we have also witnessed an ongoing commitment to ecological values in the UK and most of the countries we export to, and have therefore decided to launch the new Zest range made of totally compostable components.

Then there is Internationalisation. Colpac has been flying the British Flag for years – we now export to over 50 countries around the world. We have seen strong growth in the snacking sector in traditional markets like France where long lunches used to be a way of life, and I was

delighted to host a lunch in London last November for visiting French retailers seeking new ideas.

British creativity and innovation is much appreciated further afield too and it is pleasing to see the British adventurous spirit prevailing again with a number of the UK’s leading coffee shops and sandwich chains exporting their wares.

Finally, the last word I would select is Partnering. In an increasingly global and competitive world, some of the best outcomes will stem from joining forces with complementary organisations. Colpac has had positive experiences working in partnership with customers and associated companies – examples include the successful Vizione range developed in conjunction with a UK retailer with over 52 million packs sold in the first year, the Euphorium range of Bakery Trays suitable to use in the oven, and of course our leading Fuzione brand manufactured jointly with a leading plastic manufacturer.

We see these collaborative trends intensifying in the future and we are already working on key projects which will hopefully come to fruition in 2015.

Of course, as with 2014, who knows what will happen! So I have refrained from making New Year resolutions, will focus on what we know how to do best and hope for a successful 2015.

www.sandwich.org.uk January 2015 25

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Tulip Pulled Pork

‘2015 will be all

about flavour’ With growth in Food to Go going from strength to strength, 2015 promises to be a bumper year for all operators in this key sector. So what are the key consumer trends likely to be and, more importantly, how can we as an industry best meet the ever changing demands of customers? Tulip Foodservice Solutions’ Director, Simon Shirley, has the answers “2015 is going to be all about flavour,” says Simon. “The palate of the UK consumer has changed drastically over the last couple of decades and this trend is certainly set to continue well into the future.

“The recent rise in the popularity of American-style full flavoured BBQ, slow and pulled pork products shows no sign of abating; whether as a standalone item, or as an accompaniment to another protein, we just can’t seem to get enough of it.

“There will always remain a demand for traditional sandwich fillings - chicken which represents around 30% of all sandwiches sold and bacon being good examples.

“However, today’s consumer is looking for a twist on the norm: offering them different cures for bacon and ham should prove successful, as

well as providing better margins, as they will then be perceived as premium products.”

Tulip Foodservice Solutions is a subsidiary of Tulip Ltd, one of the country’s leading food businesses. It has an annual turnover of around £1.2bn, is the UK’s largest pig farmer, has 16 manufacturing sites employing around 7,500 people, is owned by Danish Crown, Europe’s largest meat producing company and is the second largest pork producer in the world.

It’s this scale and manufacturing capability that enables Tulip Foodservice Solutions to provide a vast range of products at extremely competitive prices to the Foodservice sector, as well as market knowledge and expertise. Simon explains: “Being part of Tulip Ltd and having Danish Crown as our parent company, gives

26 January/February 2015 SANDWICH & FOOD TO GO NEWS

us a scale that is unrivalled in in the Foodservice sector. However, it’s not just the range and diversity and cost effectiveness of our product portfolio that makes us so successful, it’s the knowledge of current and future market trends that we can share with our customers that truly sets us apart from the competition.

“It all begins and ends with the consumer and that’s why Tulip has developed a unique online platform called the Weekly Market where we interact on a daily basis with a database of over 1,000 carefully selected people across the UK, allowing us access to vital, real-time consumer insight on all things food. By analysing this information and sharing it with our customers we can help ensure that they will have the products that consumers really want.

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MARKET WATCH “Another way we have worked with our customers to show up-andcoming consumer trends has been by creating an indoor street food market where we can demonstrate how our products are made and provide inspiration for new ideas by showcasing what’s currently happening on the streets regarding Food to Go across the UK and beyond.

“Our Foodservice innovation team also work alongside our customers’ development chefs to produce marketleading products for their consumers and are supported by our experts in category marketing, providing support to enable our customers to maximise sales opportunities.”

Returning to what’s going to be big this year, Simon adds: “There is a growing demand for tasty alternatives to traditional cold eat sandwiches and wraps and the lines are becoming increasingly blurred between what is a Food to Go snack type product and what is effectively a meal in a bread based carrier; hot eats is really where it is at.

“The popularity of Bunny Chow is a great example of this cross over and I believe these types of products will gain in popularity as they are embraced by consumers from outside of London. The potential to create really exciting ‘meals in a mini loaf’ or alternative carriers is enormous and I can foresee ever more adventurous use of slow cooked and pulled meats over the coming year, with pork dominating due to its value for money and its fantastic ability to carry a wide range of flavours and seasonings, although chicken, beef and duck meat will also prove popular.

“Last year’s World Cup created a lot of interest in South American cuisine, with Mexican and Peruvian proving especially popular; our love for all things North American will continue as will the influence of Korean, Asian, Persian and British. We are also seeing a fusion of regional foods – Korean, with an American take on it, being a good example, as well as a ‘crashing together’ of different flavours and tastes.

“Another growing trend with UK consumers is their desire for transparency around the food they consume. They want to know what the ingredients are, and in some cases, are not included in what they eat, and have a strong desire to know of its

Tulip Foodservice Solution Director Simon Shirley and Customer Marketing Manager Raman Sohal

‘The London street food scene will continue to heavily influence NPD within the Food to Go sector, with meat remaining the hero ingredient; there will be further cross over between snack and meal type products, and consumers will welcome further fusion between regional cuisines’ provenance, including any issues around animal welfare. This is an area where Tulip scores highly, due to it being a true ‘field to fork’ operation.”

So as we enter 2015, it is looking like the London street food scene will continue to heavily influence NPD within the Food to Go sector, with

Tulip Foodservice Solution Director Simon Shirley

meat remaining the hero ingredient; there will be further cross over between snack and meal type products, and consumers will welcome further fusion between regional cuisines.

Tulip’s street food event

www.sandwich.org.uk January/February 2015 27

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PROFILE

A mouth-watering slice of

Parisian café life The French Tarte is making a real name for itself in Surrey, with a fantastic range of gourmet sandwiches, cakes, breads and patisserie. A second outlet opened in March In Teddington last year, with a total of five planned for the county by 2017

F

or the past four years The French Tarte (TFT) in Surbiton, South West London, has offered a mouth-watering slice of Parisian café life with fantastic sandwiches and baguettes, which really are a cut above the average.

The little sister to award-winning restaurant The French Table next door, the master kitchen is overseen by head baker and pastry chef Michel Rissons, who previously worked at The Ritz and Michelin-starred Yauatcha.

The French Tarte was set up by husband and wife team Eric and Sarah Guignard in January 2011, and in March 2014 the couple launched a second TFT in neighbouring Teddington. It has ambitions to open five outlets in Surrey before 2017.

Authenticity is the backbone of TFT’s offering or, as co-owner Sarah says:

“Providing a true taste of Paris”.

Sarah, together with husband and coowner Eric - and their excellent extended team of staff, has successfully built a suitably continental café experience at both Surbiton and Teddington with an authentic Parisian feel.

The viennoiserie and patisserie selections are expertly crafted and very much in demand. And alongside them sit a diverse and equally popular selection of cakes and breads, as well as including fresh baked baguettes and pain au lait sandwiches all served with delicious fillings such as: crayfish and smoked sweet jelly; goose rillettes and coriander; and tuna and sweetcorn with wasabi nuts. The sandwich and baguette range also includes a number of interesting and innovative combinations such as Ham & Comté

28 January/February 2015 SANDWICH & FOOD TO GO NEWS

cheese; Saucisson & cornichons; Free range egg, cornichons, mustard & mayo; Brie, shallot chutney & crispy bacon; Chicken, tomato & bacon in campaillou bread; Goose rillettes & cornichons; Smoked salmon & cream cheese in a lemon & dill loaf; and Mozzarella, Tomato, Basil in campaillou bread.

The menu also boasts beverages, breakfasts, terrines, soups, quiches, croque monsieur and more. In fact TFT’s Quiche Lorraine, sausage rolls and breads are amongst their best sellers. “High quality, handmade fare”, said Sarah, “and always with this emphasis on authenticity because our reputation is built on it”.

There are salads too, like couscous with broccoli and carrot, or butternut squash and cauliflower with hazelnut pesto, parsley and celery. More lunch options include pork and sausage rolls (£3.55); beef, chickpea, paprika and yoghurt pies (£3.60) that look like over-sized samosas, and several quiches (also £3.60) in flavours such as salmon and leek or blue cheese with mixed vegetables. Or customers can opt for ham and cheese croissants (£3.20); toasted brioches with fillings like egg, tomato and bacon (£3.40).

TFT and The French Table offer an outside catering service as well, providing afternoon teas, pastries, salads, cake platters and finger foods for parties, weddings and even dinner parties.

Before opening the new site, the Guignards knew the craftsmanship evident at Surbiton needed to be upheld at Teddington – it was essential for the ongoing success of both and therefore every effort was taken to maintain this. But whilst the sites’ quality offerings and service may be identical, Sarah has noticed some

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PROFILE subtle differences between the customer-base at the two locations: “As with Surbiton, we have found customers at the new site are a mix of local mums, retirees and business persons. Teddington however, has a much more focused lunchtime trade and we do a lot more take away during this period for local offices and other business, which includes a nearby gym.

“Surbiton on the other hand receives a more steady flow of customers throughout the day, a fair portion of which are coming from the local dentist - I think for a post checkup treat. Other customers include ‘ladies that lunch’ popping in around the afternoon school run and our evening take away service is much busier here too!”

To help attract new business TFT added a new cold drink selection to its menu. “At the start of the summer we started offering smoothies and iced teas. Thanks to the wonderful weather these have gone really well and I think have really helped to build business across Teddington and Surbiton”.

TFT prides itself on its environmental stance and places especial emphasis on the sourcing of products. “In terms of our ingredients, we only use local and seasonal produce,” said Sarah. “And people will call us up to ask where our produce comes from, whether our milk’s organic etc. So we know how important it is too our customers too.”

This environmental stance extends to the company’s use of sustainable packaging which is provided by Planglow. “We wanted to use eco packaging so we Googled to see what our options were. We ordered samples from the three main companies that came up, but Planglow’s products were the ones that instantly stood out and we found the service to be very helpful and pleasant too”.

Choosing items from Planglow’s stock Ecoco Collection, TFT opted to have products custom designed by Planglow as well to further support the brand. So a label, napkin, bio cup, deli paper and bag utilising TFT logo and colours were developed. “We wanted to raise awareness of our brand overall so the brief was for easy, smart looking options that fitted with our overall look. Branded bags and cups were our first thought as they are used for take-away items, while the stickers

offer additional opportunities and another finishing touch for lots of other items.

“Planlgow’s products support our brand really well – they’ve a quality finish which is really important for us and look very smart, so we’re always confident in our purchases. They also perform well as advertising when

taken off site and we like the fact they say they’re eco on pack too because this highlights the efforts we go to”, concluded Sarah.

For more information of the French Tarte please visit www.thefrenchtarte.co.uk, for more information on Planglow visit www.planglow.com.

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EXHIBITION

Sandwich

& Snack

Show 2015 The Paris Sandwich & Snack Show has become a mecca for European visitors over the years, buoyed by the expansion of individual sandwich markets. UK exhibitors include Adelie/Urban Eat for the first time. Simon Ambrose talks to director Corinne Menegaux Generally speaking, how important are sandwiches to the French market as a whole now?

The figures that we have for 2013 indicate that the French market generated an estimated 7.27 billion euros (£6 bn) of turnover, up 3.41% on 2012. This equates to 2.144 billion sandwiches across all circuits (+1.85%) and an average price of €3.34 (up 2.1%). Sandwich consumption has tripled in volume in the past 13 years, and, with increasing mobility and changes in life patterns, the sandwich

solution is quite simply the cost-efficient and mobile meal “par excellence”!

How is this year's show different from previous years?

The show, which will take place on 18 and 19 March 2015, will still be held at the Porte de Versailles exhibition center, featuring more than 500 exhibitors including Vending Paris and Parizza (Italian catering).

The Sandwich & Snack Show as the leading show of the “on the go” market is always focusing on new

market and trends. 2015 will place a particular emphasis on bakeries. We are also going to be showing more products and advice relating to the non-food aspect of the snack business (technologies, packaging, merchandising…), because buyers involved in snack business projects are more and more in need of help in the areas of store layout and signage etc…

Innovation is always also a major highlight with more than 200 new products presented at the show. So every year is different from previous reflecting the fast change of the market.

Which sandwich manufacturers are exhibiting this year - how is this different to previous years?

This year, leading companies such as BERGAMS, COUP DE PATES, DAUNAT, ESPRI RESTAURATION, GENERATION SNACKING, LE KIOSQUE A SANDWICHES, MIX BUFFET, SALES SUCRES, SAPRESTI TRAITEUR, SODEBO, CHARAL, ADELIE FOODS/UK URBAN EAT will be exhibiting at Sandwich and Snack Show as sandwich manufacturers.

Adelie Foods is the UK’s leading ‘Food to Go’ business supplying the UK retail and foodservice sectors with an unrivalled portfolio of consumer insight led chilled food products.

30 January/February 2015 SANDWICH & FOOD TO GO NEWS

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EXHIBITION

solutions and new products available on market. There will also be specialist consultants present offering individual coaching sessions to project developers who require help and advice.

How does the show reflect changes in the European marketplace in recent years in terms of trends?

We see ourselves as a laboratory for Europe-wide innovation and trends in snacking. With the support of both our partners, leading specialist consultancies, and our exhibitors, each successive Sandwich & Snack show is a showcase for industry trends, and innovation. We also reflect changes in awareness in society with regard to food wastage, healthier on-the-go eating, changes in our lifestyles, what we eat, how often and when.

One of our leading insight features, the Sandwich & Snack Show Academy, has been running for 6 editions and aims to flag up promising fast food concepts.

Past award winners include Boco, which has developed fast since, and has even become the official caterer on some French TGV trains. The Academy is a source of inspiration for professionals, entrepreneurs and investors in the snack industry, and rewards the year’s four most innovative concepts that are suitable to be rolled out as a franchise.

We are also going to be putting on the Snacking Store feature once again, with a selection of solutions for main targets of buyers: mass retail, bakeries, group catering and independent owners.

The Snacking Store will offer the latest

What sort of numbers of visitors are you expecting and what sort of categories do they represent?

We expect to welcome over 18,000 trade-only visitors including 10% international. The main business sectors represented are commercial catering, sandwich shops, snack bars, bakeries, the agri-food industry and automatic vending.

Do you get many UK visitors and UK exhibitors currently?

For the past few years and thanks in particular to our longstanding media and institutional partnerships, the UK is one of our top five foreign countries for visitors, alongside with Morocco, Belgium, Spain and Italy. In addition, UK Trade and Investment showed at the event for the first time in 2014.

UK Trade & Investment has been providing support to help UK companies maximise business opportunities during the Sandwich & Snack Show, as well as highlighting UK investment opportunities to international companies.

A prominent time during the show for international development will be our International Business Day on Wednesday 18 March, which will give our non-French visitors the chance to discover the wealth of opportunities that exist across the snack, Italian food and vending segments. We are also organising a networking cocktail lunch on the same day at 12.30 at which all international exhibitors and visitors will be able to rub shoulders with leaders from the French market.

Tell us about the seminars you have on this year?

The successful Zapping du Snacking seminar feature will once again be taking place at this year’s show.

As the name Zapping suggests, it comprises short talks, presentations, news items and interviews in a TV studio setting, lasting between 5 and 25 minutes on a specific subject such as a new product, a form of consumption, or an industry trend.

All of this is delivered by industry specialists and reinforces the show’s status as the essential event at which to get the latest insight. This year it will be focussed even more on the business “nitty & gritty” issues faced by professionals today. In addition the Zapping will be the stage for the prize ceremonies of Sandwich & Snack Show Academy and the 5th edition of the B.R.A Awards.

This will be the second time that the show has run in conjunction with Parizza and Vending Paris. What difference has this made to the show?

Last year’s show colocation met with huge success: our exhibitors approved and were convinced of its utility, and our visitor numbers were the highest ever recorded with 16 000 buyers. Our sectors are continuing to face new challenges, such as new forms of payment and a wider product offering; therefore by holding the three shows together in 2015, we are providing bridges between the three areas to help people gain a better understanding of the business levers that will help them in the future. With the three shows held together, the overall event has become the one and only “must-visit” business event of the year for professionals and enthusiasts of food on-the-move!

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SHOPFITTING

Transforming

a café environment Plymouth’s Friary Mill bakery and café has been revamped with some simple yet highly effective retail design features

A

ward-winning, freshly baked, handmade in Devon pasties… sandwiches and baguettes made to order from a wide variety of fillings… a large range of morning goods and confectionery.

These are the specialities and strengths of the Friary Mill bakery and café at 38 Royal Parade, Plymouth, part of a successful familyrun business. Launched over 25 years ago, the Friary Mill Bakery Group now has opened 11 shops and bakeries across Plymouth and over the period has developed a strong reputation for its high quality, fresh handmade products, using the very best West Country ingredients.

To impress and convey that message to customers, the delicious, ready-to-eat fare is featured prominently and impactfully in new bespoke display counters running length-wise from the shop entrance.

Updated surroundings, a sparkling clean and inviting ambience, air conditioned comfort and a contemporary retail image also contribute towards communicating real change and providing a much richer experience for the customers.

For the shop’s revamp, some simple yet highly effective retail design

features were developed by food retail design and branding specialists Dollar Rae. They included striking visuals, a new branded menu system using black glass framed in burgundycoloured wood, similarlyframed large mirrors bearing the Friary Mill logo, laminate wall panels inset with imagery and lowvoltage lights that extend up across part of the ceiling over four different sections of the café seating area, low-level light wood partitions capped with glass, and a leatheretteupholstered bench seating arrangement.

Internally illuminated with product-enhancing LED lighting and stylishly clad in black timber and burgundy with a polished aluminium, silver-coloured superstructure, the highperformance counters are from Dollar Rae’s own tried and tested Panoramic range

32 December 2014 SANDWICH & FOOD TO GO NEWS

of display equipment.

Contrasting counter shapes in the front area of the shop create distinctive focal points, commanding attention and engaging customers looking for a fresh and tasty alternative to the traditional grab-and-go fare.

A cube-shaped counter with just a base and no shelves caters for the display and presentation of a whole range of pasties and sausage rolls. Alongside is an angled flat glass counter, the main body of the sevenmetre-long run of counter.

Its base and two 2 shelves contain deli pots with a choice of fillings for making up sandwiches for take-out customers and for seated patrons of the café at the back. An adjoining refrigerated section of the counter is reserved for presenting a wide variety of fresh cream cakes, doughnuts, buns and prewrapped sandwiches.

In the redefined café area behind, a 5.5 metre counter is finished in distressed light timber and burgundy.

It starts off with a area of low level stainless steel disguised behind glass which runs into a 825mm cubeshaped hot section displaying sausages, bacon and eggs and some pasties.

That’s followed by a small flat top section accommodating a soup kettle for self service and a very smart refrigerated tower containing and highlighting gastronorm deli pots. Along a portion of this counter is a tray slide for customers. Behind the counter and forming the front face of the stainless steel canopy over the cooking range is a line of four black glass menu boards all framed in burgundy-coloured wood.

Friary Mill provides a casual café dining experience for breakfast, lunch or even an afternoon spent socialising while enjoying great food with a tea or coffee. It also offers light and child-friendly fare.

“What really impresses us and makes us come back to Dollar Rae again and again is the quality and build of their display cabinets. Their integrity and longevity are the other features we like,” commented Friary Mill director Karen Milner.

S&SN_155_Jan15_p32-33_Layout 1 23/01/2015 15:20 Page 33

some of our display stands for cafes and bakeries

Call 0800 688 9085 or visit us at www.dwdisplay.com To advertise call Paul Steer on 01291 636342 December 2014 33

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EXHIBITION

IFE 2015 and Pro2Pac:

windows on the food and packaging world Keep your diary clear for IFE this year, (ExCel,22nd-25th March), with a packed line-up of 1,200 exhibitors, 80 renowned chefs and keynote speakers, as well as top packaging show Pro2Pac show’s partners such as the British Frozen Food Federation, the Craft Guild of Chefs and Food and Drink Federation.

E

xpert industry advice, and innovation in food and drink are just the first items on the menu when making a date with IFE 2015.

Guaranteed not to disappoint, IFE2015 will offer plenty of exciting features and a packed lineup of 80 renowned chefs and keynote speakers, ensuring guests and exhibitors alike will be able to fill up on the latest industry knowledge, as well as inspiration at the IFE Skillery with demonstrations showcasing the talents of some of the industry’s finest chefs.

Sandwich manufacturers exhibiting at the show include Two Sisters Food Group and industry suppliers include Eurilait, Redwood Wholefood Company, Ivory and Ledoux, and Southover Foods.

With expertise acquired from running the UK’s leading food and drink exhibition for over 30 years, IFE 2015 is held between 22-25 March.

Staged at London’s ExCel Centre and co-located with Waste-Works and Pro2Pac, IFE 2015 is spilt into nine sections including, Speciality and Regional Food from Britain and Ireland, Cheese & Dairy, Meat & Seafood, Bakery & Confectionery, Ingredients, Health & Wellbeing, Drinks and General Food, so there is something for every interest

PRO2PAC

across the food and drink industry.

IFE 2015’s Cheese and Diary zone is likely to prove popular with exhibitors and visitors like, with cheese listed as the nation’s second most popular sandwich filling and with more than 700 varieties of cheese produced in the UK alone.

IFE 2015’s cheese and Dairy section gives exhibitors an unrivalled opportunity to showcase their produce to foodservice customers.

This year’s exhibition will draw an estimated 30,000 professionals from across the food industry spanning today’s dynamic retail, foodservice and manufacturing markets. For four days, the 2015 event will host live chef demonstrations, seminars as well as menu and product development ideas.

IFE 2015’s innovative programme of events includes a packed agenda of seminar and Q&A sessions in the exhibition’s own

36 January 2015 SANDWICH & FOOD TO GO NEWS

Hub, including, ‘The evolving symbol market – future proofing retailers’ led

by Neil Turton, Chief Executive Officer of Nisa and ‘How better stores can improve life for customers’ led by Debbie Robinson, Managing Director of Spar UK. Having secured some of the industry’s most talented chefs including Allister Bishop, Alyn Williams and Adam Simmonds, IFE 2015’s Skillery is the place to go to boost culinary know how and learn the latest tips of the trade. The event’s Great British Kitchen will also be a hub of activity with live demonstrations using the very best locally sourced ingredients.

The Artisan Food Market and the Gourmet Drinker, featuring the best alcoholic drinks available from smaller producers are also worth a visit for exhibitors and visitors alike.

The event also welcomes the return and support of the

Pro2Pac, the UK’s only food and packaging event, runs at the same time. Exhibitors known to have an interest in the sandwich industry include Coveris, Deighton Manufacturing, KTEC, Multivac and RAP. The show features an exciting array of events and visitor attractions providing insight into the key industry topics as well as providing useful tips and cost-reducing techniques to help your business stay competitive in the market. This includes Pro2Pac Live, a live theatre stage sharing cutting edge insights into key issues and current hot topics. Campden BRI is also running a full day seminar on ‘Food Contact Materials Regulations’ on March 24th.

Meanwhile, the Pro2Pac New Product Awards aim to discover the best products, services and business solutions in the food and drink packaging industry today.

The awards will highlight to visitors the most innovative and highquality new products and services among the exhibitors.

S&SN_155_Jan15_p36-37_Layout 1 23/01/2015 15:22 Page 37

“

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

”

Michael Curley. The Buffet Shop Ltd. Helensburgh

SANDWICH BARS FOR SALE ESTABLISHED SANDWICH BAR & OUTSIDE CATERING

ESTABLISHED SANDWICH BAR

HUDDERSFIELD

TRAFFORD PARK, MANCHESTER

WT £2,000

WT £1,500 - £2,000

Well equipped including refrigerated van

Superb prominent position

Scope to further develop

Local business park trade

EPC rating D,

EPC Rating E

Offers invited, Leasehold

Ref 142237

£34,950, Leasehold

Ref 142827

LANCS/YORKS BORDER TRADITIONAL BAKERY WT £2,100, GP 65%, Established over 30 years Excellent trading location, EPC rating C REF 41020 £175,000, Freehold

MIDDLESBROUGH AWARD WINNING FISH AND CHIP SHOP WT £1,800 when trading (currently closed), Excellent location, Outside seating, Well presented REF 143153 Offers Invited, Leasehold

TAKEAWAY SANDWICH BAR/CAFE WIGAN W/T £1,500 - £2,000, Prominent trading position Close to the local colleges and town centre, Densely populated area REF 142930 £40,000, Leasehold

WARTON SANDWICH BAR & TAKEAWAY WT £5,000+, Well presented substantial property, Fixtures and fittings included, EPC rating E

NORTH EAST FISH AND CHIP SHOP WT £4,000, Well established business, Well presented, Also offering sandwiches, pies and pastries

SANDWICH SHOP HAYDOCK W/T £2,800, Prime trading location, Fixtures and fittings of a high standard, EPC rating E

£120,000, Leasehold

REF 143158

NEWSAGENTS AND SANDWICH SHOP LEICESTER WT £3,000-£3,800, Excellent main road location, Area undergoing developments, EPC rating F £30,000, Leasehold

REF 40048

£95,000, Leasehold

REF 142107

£77,000, Leasehold

REF 141987

FISH AND CHIP SHOP

NORTH EAST

WT £2,000, Well established, Fantastic growth potential, Enviable trading location £60,000, Leasehold

REF 143159

Please see website for full details or call 0844 7011 976 For your free, no obligation appraisal, call us today on: 0844

70 11 985

To advertise call Paul Steer on 01291 636342 January 2015 37

S&SN_155_Jan15_p38-45_Layout 1 23/01/2015 15:22 Page 38

SANDWICH MANUFACTURING

Sandwich manufacturing

equipment update Sandwich manufacturing equipment manufacturers are having to respond quickly to new developments in the sector, such as the current demand for quartered sandwiches for patient feed in the healthcare sector. Meanwhile, production line robotics are beginning to look like an affordable option for medium-sized sandwich producers in the near future in terms of pay-back. We talk to Grote and Millitec, and a number of other manufacturers, about their latest offerings

GROTE: SAFETY AND HYGIENE ARE PARAMOUNT

I

n recent years the sandwich industry has seen large growth and with the addition of new product lines, Grote has seen a number of customers setting new weekly throughput figures as the new norm.

The company has been working closely with customers to add equipment where possible and develop new equipment to fit within the limited space available for increased production rates while maintaining a high quality product.

As always health and safety and hygiene are paramount considerations for sandwich producers and it recognises this as a key requirement when designing and developing new equipment.

It is continually evolving the design and manufacturing methods of its sandwich automation equipment to remain competitive on cost and quality for their customers.

Sandwich producers have seen an increase in demand for alternatives to the traditional triangular cut, prepacked sandwich. Production set-up for square and quarter cut sandwiches is now easier than ever using Grote’s recipe-driven servo aligner with ultrasonic cutting, says the company.

Wraps, paninis, sushi and bagels are just a few of the other options now available to customers during the lunchtime rush. This diversification in food on the move has led Grote to develop a number of solutions to automate wrap and panini operations including a wrap glue applicator, ultrasonic wrap cutter and full panini lines.

Grote ‘MKII’ depositor has been developed in partnership with leading sandwich producers, with the aim of maximising the quality, throughput and product yield using less contact parts.

The new Grote 613 off line slicer has been upgraded to the ‘VS2’ model for higher throughput rates, variable speed control and larger slicing zone, with an

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SANDWICH MANUFACTURING option to auto slice ‘log ends’ produced during high-speed slicing operations.

Previously a manual process, it has expanded its range of wrap automation to

enable customers to produce consistently high quality products. Its wrap glue applicator is designed to roll and apply a natural adhesive to tortilla wraps in one or two lane configurations.

This machine complements the ultrasonic wrap cutter, which has been upgraded for simpler hygiene, absolute positioning measurement and the additional mode to measure and cut wraps into multiple, equally sized platter medallions.

Grote has been able to gain position

within the wider international market.

This has helped to create market-leading solutions for companies outside the UK who look to the Great British sandwich industry for the latest developments in the sandwich market. “In a market that is continuing to change and develop at a fast rate, Grote looks forward to the challenges and opportunities ahead.”

For more information on Grote’s range of equipment or to arrange a demonstration call Grote International on +44 1978 362243 or visit www.grotecompany.com.

About Grote Grote Company has established itself as a world leader in the innovative design and manufacture of Sandwich line automation equipment.

Originally founded by Jim Grote in Columbus, Ohio in the late 1960’s, Grote Company has come a long way since the original Peppamatic machine to slice & apply pepperoni directly onto pizzas. “Now with a wide range of equipment, including slice and apply technology with sandwich line automation, Grote are the first choice of many food manufacturers,” says the company.

Grote International, based in Wrexham, North Wales, is the European office for the Grote Company, and is ideally located to serve the sandwich industry, the world’s market leader. With Grote equipment being used in virtually all British sandwich manufacturers, large and small, the European office is well placed to develop equipment as customer trends within the market develop. With its range of modular equipment both large, and smaller, operations can be fully or semi-automated to keep up with demand. Grote’s large catalogue of sandwich automation equipment includes: bread collators & de-nesters, butter applicators, conveyors, depositors, high speed/ultrasonic and mid-range mechanical sandwich cutters. These are complemented by Grote’s range of slicing equipment for on-line and preparation slicing.

MILLITEC TO LAUNCH NEW AUTOMATED SANDWICH LINE

M

illitec Food Systems Ltd manufactures mixers, ultrasonic cutters, depositors, butterers, sanitisers and production conveyors, and is currently developing an innovative new automated sandwich line for launch this spring.

This is a completely different way of making sandwiches because the bread is held captive on the production conveyor.

It is still manufactured on a PU (fabric) conveyor belt, but offers the considerable advantage of being very easy to ‘hygiene,’ since it comes with a small Clean in Place (CIP) system and is constantly washed and cleaned.

It can also be installed in a couple

of hours, without expensive initial infrastructure work, says Richard Ledger, managing director. It can just be wheeled into place, leveled up and it’s ready to go.

Because the bread can be held in place, fillings can be automatically deposited and spread and indexed.

Additionally, because it is an open belt construction, it can have mixed automatic and manual use: excitingly, Millitec is currently working on protein depositing robots which can work alongside staff on the production line without the need for extensive guarding.

“The protein depositing robots will start to be produced around the middle of the year. The line is designed to take the robots for the

40 January/February 2015 SANDWICH & FOOD TO GO NEWS

protein depositing. When they’re ready to go on, they will just slot into place,” says Richard Ledger.

“If you go into a sandwich production hall in five years time, I believe you will see just three or four people and four or five robots, instead of the 20 or so people you would find currently.

“To install our basic indexing line without all the equipment will cost you £70,000, with £20-40,000, for each station you want to go on it depending on what you want it to do. The complete line with depositors and cutting is going to come in well under £250,000 – a third to a quarter of the price of some other products, with the same performance, and you can clean it.

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SANDWICH MANUFACTURING “There’s going to be a massive take up on it, and it’s going to be affordable for the middle players in the industry. There’s no way they would want to pay £1m for an automated line, but they will get the payback on £250,000 to justify putting it in.”

The company is also developing new depositors to go onto the new automated line; unlike standard pneumatic, volumetric systems, they are servo controlled, fully adjustable from the central control of the line and all networked back to the line management system. If the weight varies, it automatically changes the settings in the depositor to maintain a constant weight. Prototypes have been tested and the first production units were due to be shipped at the end of January.

“Everyone in the food production industry is increasingly looking to manufacturing innovation to deliver improved business benefits. This will take costs out because you are taking staff off the production line and it also takes variability out of the product – there’s a consistency in the manufacture of the product, which you don’t get if you have people on board.”

Another new development at the company is a new quartering cutter.

In the healthcare sector, a lot of the sandwiches that go into ‘patient feed’ are now being requested as quarters, rather than half-cuts. This is obviously having a big impact on the manufacturers. “Cutting into quarters isn’t the problem, the difficulty is gathering the quarters together and putting them into a pack that looks presentable for the consumer. This is what we’re working on at the moment,” adds Richard.

Millitec has also set up a software house and has four staff working full time on software development. The first product relevant to the food industry that will be launched is a cloud-based HACCP system, which runs on the full spectrum of media from PC’s to tablets.

“You can monitor all your control points around the factory. It can also handle data collection such as barcode scanners and temperature probes through a Bluetooth link.

There is nothing like this on the market at the moment. That’s going to be launched in March.”

‘If you go into a sandwich production hall in five years time, I believe you will see just three or four people and four or five robots, instead of the 20 or so people you would find currently’. Richard Ledger “There’s a huge investment in R&D – probably around 20% of turnover. The tie-up with Samworths, announced last August, has given us the platform to put the investment into the business because it has taken us from being a small business, which was how it was when I started, to a

42 January/February 2015 SANDWICH & FOOD TO GO NEWS

higher level of professionalism. We have recently accredited to ISO 9001, which we wouldn’t have gone for otherwise. It’s probably leapfrogged us 10 years in six months in terms of development.”

The Samworth’s tie-up has been welcomed by Millitec customers.

Adam Newland, Operations Director at Raynors Sandwiches, commented last year; "We have used Millitec machines for many years and have seen the company grow organically to become a global machinery supplier.

“The company has always been strong on innovative ideas but this investment is allowing them to bring concepts to market much more quickly. We are already seeing the benefit from their new R&D team as, I am sure, others in the industry will do. It is good news for the whole industry to have a strong European equipment and technology supplier with a well invested research capability."

Millitec’s biggest hurdle currently is looking for new premises, with capacity reached at the current unit.

“It’s a constant battle trying to squeeze our current production through our current site; our order books are full until May, which is a good and bad place to be. But we will be in new premises within six months.”

Tel: +44 (0) 1664 820032 www.millitec.com

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To advertise call Paul Steer on 01291 636342 January/February 2015 43

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SANDWICH MANUFACTURING MINI PROFILE: DEIGHTON MANUFACTURING

D

eighton manufactures specialist equipment including its butter spreading machines.

The Spreadmatic range provides automated spreading of product onto bread and has been designed to cater for every level of sandwich production from the smallest to the largest manufacturer.

The Retail version has a throughput of 1000 slices per hour and the Commercial, 3000 slices per hour. Deighton Manufacturing says Spreadmatics are the ideal introduction to automated sandwich production. Both models offer the sandwich manufacturer the opportunity to cut spreading costs by up to 80 percent,

whilst the Commercial Spreadmatic also has the additional benefit of accommodating both sliced

breads and soft rolls.

The needs of larger manufacturers are catered for with the Industrial Spreadmatic with throughput of 6000 slices per hour. Also suitable for both sliced breads and soft rolls, the double lane model spreads two slices simultaneously, making it the ideal model for integration into a sandwich production line.

SOKEN ENGINEERING’S SANDWICH AND SNACK ELECTRIC HEAT SEALING MACHINE

S

oken Engineering was shortlisted at The Sammies Awards in the Product/Equipment Category last May for its remarkable sandwich and snack electric heat sealing machine in the New Product Award Category.

This unique semiautomatic sandwich and snack heat sealer can seal up to 4 sandwich packs simultaneously in 4 seconds, using electricity, in a virtually silent operation – and conveniently, dispenses with the need for a compressor.

The heat sealer incorporates the precision engineering of Soken’s high-speed, linear automatic sealing

machines, in providing adjustable seal times, seal temperature and pressure.

It applies heat and high pressure to the perimeter area of the pack, creating a consistent and durable seal between the lid and the base. Immensely versatile, it seals the very latest cardboard packaging products; sandwiches, baguettes, pasta, salad, tortilla and noodle boxes.

The sealer is designed with maximum benefit to the industry, providing a rapid tool change option, to suit individual client needs. So, one machine offers multiple package choices, bringing high quality presentation packaging to small and

44 January/February 2015 SANDWICH & FOOD TO GO NEWS

medium volume suppliers in a competitive package.

Designing this *patent technology, this machine provides optimum seal integrity with the absolute minimum of operator input. It provides a cost effective, highly efficient, self-contained sealing system.

Presentation standards achieved on this machine represent the very highest

All models can be installed either as stand alone tabletop equipment or integrated into fully automated systems with the addition of the company's customised conveyor lines.

Machines provide accurate portion control, variable spread adjustment and are simple to operate and maintain. They reduce production times and spreading costs and are suitable for different bread heights, soft rolls and sliced breads.

They are cost effective for producers of 500 sandwiches per day upwards and are ideal for dedicated sandwich manufacturers, hospitals, universities, in-house and airline caterers.

Tel: 01274 668771 www.deightonmanufacturing .co.uk

UCT STAR PROD quality available, regardless of production capacity. It comes with an optional stand, so it is suitable for table top or easily mobile to suit individual set-ups.

It’s fast, it’s flexible and being entirely electric, is a first on the market.

In keeping with all Soken’s heat seal machines, it’s designed and manufactured in Britain, so it comes with a highly regarded after-sales service, overnight spares despatch and service back-up facility.

The machine has been extremely well received by those already using it in production.

Tel: 01908 821081 www.sokenengineering.com

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SL1500 MACHINE

Features and benefits ■ ■ ■ ■

Twin lane board sealer with powered eject.

Integrated exit conveyor.

Optional integrated coding.

Seals up to 80 packs per minute.

MPE UK Ltd . Unit 18 Botany Business Park, Macclesfield Road, Whaley Bridge, Derbyshire SK23 7DQ

Tel: +44 (0) 1663 732700

Fax: +44 (0) 1663 732900

Website www.mpe-uk,com

To advertise call Paul Steer on 01291 636342 January/February 2015 45

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PACKAGING/L ABELLING

Planglow launch a Street Food range PLANGLOW have launched a brand new range - Street Food - an environmentally friendly three-piece collection specifically designed for hot foods.

Developed to package street food inspired dishes and other hot foods, it includes a hot food box (Street Box), deli paper and sticker, making it suitable for a diverse range of food from all around the world.

Featuring a white distressed map with black passport stamp print, the range blends a worldwide design with natural kraft materials to offer global appeal. And because the Street Food range is made from both home and industrially compostable materials that come from renewable and sustainable sources, customers can do their bit to help safeguard the world’s resources.

Planglow’s marketing director Rachael Sawtell, commented: “We’ve been looking at eco hot food packaging solutions for a few years as we felt that the market lacked branded packaging that supports the quality of Street Food being

served. We started by launching pots and deli paper in our Gastro and Natural ranges last Autumn which have been such a huge success that a standalone range was a natural progression.

“Inspired by the now ubiquitous street food movement, the eco threepiece collection has been in development since the spring. Including versatile deli paper and Street Box combo, plus matching

sticker, it supports providers looking to introduce a street food image to their takeaway products”.

The Street Box has a kraft finish clamshell construction for dishes that are streets ahead – designed to fit everything from curries to BBQ, breakfasts to salads, pies to pasta and everything in between. It features the black and white Street Food map and passport stamp design on the lid, while the lower half

is printed black with eco messaging on the base. It has a sturdy, fully laminated construction which is suitable for hot and cold foods and safeguards against leaks and seeps – especially from rich sauces and grease. The 200 per case Street Box seals with two sturdy tabs and is easy to eat from on the go.

The Street Deli Paper is a multipurpose grease-proof sheet for a whole world of street food style offerings.

Made from a kraft finish material, this also features the distressed map and stamp design, and may be sealed with the matching Street Sticker or by twisting the ends – depending on your application.

The Street Sticker lends added street food appeal featuring ‘Eat around the world’ messaging to complete your Street Food look. The black gloss-finish sticker comes 1,000 per roll, use to seal and secure Street Deli Paper parcels, or as an additional presentational component for the Street Box, highlighting promotions or use of global flavours.

Biopac launches new natural pac range ENVIRONMENTAL packaging specialist Biopac has launched a new range of compostable containers with clear RPET lids.

Options include a variety of round, square and rectangular bowls with different depths. They provide good thermal qualities to ensure the food remains hot, and offer stackability and denesting features. The bowls are freezer, microwave and oven safe.

The clip-on clear RPET lids fit securely to keep food well preserved and eliminate leakage whilst ensuring no taste transfer. There is a choice of either flat or domed lids, which are crystal clear to give customers

excellent food visibility. They are heat resistant and fully recyclable with the recycling bottle scheme.

Mark Brigden, Technical Director at Biopac, said: “The combination of containers made from Bagasse, a sugarcane residue, and lids made from RPET is the perfect answer to customers’ increasing demand for packaging that can be fully composted and recycled. Bagasse is a fully compostable, natural, abundant and renewable resource. Our new range is unbleached which means it retains the natural colour of the sugarcane fibres.

46 January/February 2015 SANDWICH & FOOD TO GO NEWS

“The containers are ideal for cafes, takeaways, streetfood traders and caterers serving hot and cold food.

They are in stock now and are already proving popular with a number of our clients.”

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To advertise call Paul Steer on 01291 636342 January/February 2015 47

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NEW TECHNOLOGY FOCUS

Pret A Manger extends contactless payments to its French stores

P

ret A Manger has extended its use of contactless payments for quick and secure payments to its French stores. The Logic Group’s solution has already been deployed across Pret A Manger’s UK stores.

Pret was one of the first chains to accept contactless payments in the UK, now accounting for over 40% of all transactions in its UK stores. It has hailed the technology as a considerable factor in delivering a quick and convenient service to customers.

It now arguably has the most up to date contactless payment environment available (the Logic Group) allowing it to be confident of supporting the widest range of contactless cards including adding support for American Express contactless.

The company will be able to support the latest contactless payment cards, reducing queuing times and improving the overall customer experience.

With 367 stores across four territories, Pret A Manger places an emphasis on ensuring quick and friendly service to each of its customers, aiming to serve each and every customer in a minute or less.

In addition they also support the latest EMV standard for Diners and Discover cards. With locations in busy town and city centres, often in tourist hotspots, it was obviously important that all of its stores were able to support as wide a range of cards as possible – with international support vital in meeting the needs of its customer base.

The primary reason for Pret A Manger choosing The Logic Group was to address its PCI requirements by using their market-leading, validated Point to Point Encryption (P2PE) solution.

“By implementing The Logic Group’s P2PE solution, Pret A Manger has significantly lowered the scope of its Payment Cards Industry (PCI) audit. This in turn has reduced the associated costs of the company’s yearly audit by reducing the time and ‘hassle’ it will take to complete. This

will free up a significant amount of man hours which can be instead devoted to ensuring customers receive the quality of service and products they associate with Pret A Manger,” says the Logic Group.

“Our commitment to quick and friendly service, coupled with the quality of our products, is why our customers come back time and time again,” said Andy Chalkin, Group Director of IT, Pret A Manger.

“We were looking for a partner that shared this outlook and could provide us with a reliable payment platform which our staff could rely on and our customers can trust. I am pleased to say that the service is running better than hoped, with calls to our helpdesk noticeably reducing as it was implemented. In particular, the ability to manage transactions when there are

48 January/February 2015 SANDWICH & FOOD TO GO NEWS

problems with the store network has been a real benefit providing a seamless customer and staff experience.”

Michael Shaw, Head of EPOS and Infrastructure and responsible for the PCI programme at Pret A Manger, selected The Logic Group as it was a validated solution, supported by people who clearly understood the requirements. “I was impressed with the quality and depth of knowledge within The Logic Group about payments, PCI DSS and security more broadly. They were able to give me confidence that they knew what they were doing and it made the decision to select this new P2PE approach an easy one to make. It has certainly made my PCI task in Europe a significantly easier one.”

Ben Gale, VP, The Logic Group said, “We’re delighted to be working with Pret A Manger to provide its customers with the convenience to pay however suits them best. Contactless is fast becoming the preferred method of payment for many consumers and the Logic Group’s solution will enable Pret A Manger to support the widest range of contactless-enabled cards on the market.”

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NEW PRODUCTS NEWBURN BAKEHOUSE

BY WARBURTONS NEW RANGE OF ‘FREE FROM’ LOAVES AND ROLLS NEWBURN Bakehouse by Warburtons has developed a new range of ‘Free From’ loaves and rolls. As well as being gluten and wheat free, the White, Brown and Seeded Farmhouse Loaves and Soft White and Seeded Rolls are now dairy free for the first time. The products have a new recipe, larger pack size and a refreshed look.

The new range is tailored to meet the needs and growing demands of its consumers. By introducing a more varied Farmhouse range, now with dairy free ingredients, Newburn Bakehouse by Warburtons continues to be at the forefront of the Free From market, it says.

The range is now low in saturated fat, in larger 560g pack sizes and the Brown and Seeded Farmhouse Loaves and Soft Seeded Rolls are high in fibre.

They are high in calcium and provide a good source of iron – which is an important consideration for those diagnosed with coeliac disease.

NEW BAIN-MARIE FROM PANTHEON PANTHEON’S new BMR2 countertop wet heat bain-marie is a twin, 4.5 litre (8 pint) pot unit* in a versatile plug-in format.

Its stainless steel construction gives it durability and ease of cleaning while its stylish design makes it suitable for all types of front of house setting as well as in the kitchen.

It has 2, circular, lidded pots that are suitable for holding various types of pre-cooked foods, sauces or soups at their optimum temperature for up to 2 hours. The contents of the circular pots can be easily stirred, thus preventing food sticking to edges, which can occasionally be a problem with traditional, gastronorm bainsmarie. Also, because the pots stand proud of the heating unit, they can be readily lifted out.

The bain-marie heats in just 10 minutes and the required temperature is set using a simple, manual dial. The selected temperature is then thermostatically controlled.

After use, water can simply be drained away via the

front-sited tap and the unit can be wiped down. The pots are dishwasher safe.

The BMR2 measures 354w x 615d x 255h and weighs 12kgs. List price is £355 and additional pots are available on request. * The bain-marie is also gastronorm compatible if the pots and top cover plate are removed. It will hold 1 x 1/1, 2 x 1/2, 3 x 1/3 or 4 x 1/4.

Pantheon’s all-encompassing 1 year guarantee applies.

Tel: 0800 046 1570 Web: www.pantheonce.co.uk

EAST END FOODS HAS HAND HYGIENE COVERED WITH TEAL LEADING manufacturer of UK Asian food, East End Foods has taken its hand hygiene policy to the next level by investing in a portable hand washing station for its exhibition team.

The Birminghambased manufacturer purchased the TEAL WashStand to keep food-borne illnesses such as E-coli and salmonella at bay whilst showcasing products at exhibitions and outdoor festivals.

“We recently participated in an open air food festival organised by

Birmingham City Council where we were cooking and demonstrating our food products on a stall which didn’t have plumbing or drainage available.

To purchase a water supply and unit from the organiser was expensive. The solution offered by TEAL was not only cost-effective but also more convenient,” says Paul Deep, sales director of East End Foods.

Regulations set out by the Chartered Institute of Environmental Health are clear that food businesses should only operate where

handwash facilities are readily and safely available.

“We have found the unit to be very robust which is great because we attend a large number of exhibitions and shows and this unit looks set to last. The TEAL WashStand forms part of our vision to ensure high standards of hand hygiene are maintained when preparing and serving food to visitors in the field,” says Paul.

The TEAL WashStand affords the gold standard in hand hygiene quickly and easily - thanks to the easy-to-use nature of the unit. Its low friction wheels and convenient handle means it can be quickly guided to wherever it is needed.

Tel: 0121 770 0593 www.washyourhands.co.uk

www.sandwich.org.uk January/February 2015 49

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SEAFOOD

John West enters new partnership with WWF JOHN West and WWF have recently announced a new partnership to improve the sustainability of seafood supply chains and support WWF’s work with coastal fishing communities in East Africa.

The partnership between the world’s leading conservation organisation and the European seafood producer has been established to: 1. Ensure that all John West products sold in Europe are sourced from Marine Stewardship Council (MSC) or Aquaculture Stewardship Council (ASC) certified fisheries / farms, or are engaged in fishery improvement or conservation projects aimed at bringing them up to MSC/ASC standards for potential certification 2. Provide consumers with more MSC certified products in the John West range by following WWF’s Seafood Charter 3. Advocate for the elimination of illegal, unregulated and unreported (IUU) fishing; 4. Enable essential research and monitoring to ensure the

sustainability of inshore fisheries, including migratory tuna, which support livelihoods in Coastal East Africa (CEA) Rationale for the Partnership.

WWF and John West share the same goal, it says: the responsible management and harvesting of the oceans’ natural resources.

The combination of WWF’s strong experience in the fisheries sector with John West’s extensive consumer reach provides a strong platform to deliver positive change.

WWF’s CEO, David Nussbaum said: “With over 250 million people earning their living from fishing and one billion people relying on fish as their primary source of protein, the world needs to be sourcing seafood sustainably and responsibly.

“Working together with MW Brands - one of Europe’s largest manufacturers of canned seafood we have a great opportunity to drive large scale, positive change – ultimately delivering impacts that help ensure the future of our oceans’ natural resources.”

Speaking about the partnership,

Elisabeth Fleuriot, CEO of MW Brands, said: “As a European leader in canned seafood, we are committed to minimising negative impacts on our oceans and endangered species, that fish stocks remain at sustainable levels, and that coastal communities are able to thrive. Fish are at the heart of everything we do. Because of this, sustainability is part of our DNA and is of course also a key value driver for our business.

“We were the first European seafood company to introduce full traceability along our supply chain through our iconic John West can tracker. We did this because we know that consumers are increasingly interested in understanding the impact of the products they buy and that they want to be sure that the brands they love are not threatening precious natural resources.

“We are not satisfied with standing still, so the challenge we have set ourselves going forward is to continue to improve the ecological and social footprint of our well-loved brands including John West. I am confident that our partnership with WWF will allow us to do this.”

Bad press for farmed smoked salmon CONSUMERS may be becoming increasingly wary about their smoked salmon sandwiches, following recent adverse publicity.

Headlines in the national press last autumn screamed that a portion of smoked salmon could contain more fat than a slice of pizza, an investigation is said to have revealed.

Although generally considered a healthy product (other than inherent high salt levels), farmed fish bought from supermarkets was found to contain up to twice as much fat per 100g than a margherita pizza.

In Sainsbury’s, for example, Scottish Oak Smoked Salmon from its Taste the Difference range

50 January/February 2015 SANDWICH & FOOD TO GO NEWS

had 14g of fat per 100g.

The same proportion in a Pizza Express margherita pizza is 7.4g, reported the

Sunday Times and Daily Mail.

But although higher in fat, salmon contains healthy omega 3 fatty acids and monosaturated fat linked to health benefits – rather than harmful saturated fat found in pizza.

The problem lies in the fact that fish stocks have usually been reared in small confined areas where they cannot swim freely and put on weight – and fat. Wild smoked salmon – which have naturally swum hundreds of miles through migration to spawning grounds – contain a third of the fat per 100g.

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SEAFOOD

Soaring cold water

prawn prices Prices of cold water prawns, a favourite sandwich filling, have shot up since last summer. Royal Greenland, a major producer, explain the background here causing the prawns to die in their ponds, which lowered the volume produced substantially, triggering price increases.

EMS has meant that the demand for Cold Water Prawns increased substantially, as retailers and wholesalers largely replaced the missing volume of WWP with CWP. Warm water producers seem to be starting to recover from the disease, making them able to put more volume on the market, again matching supply with demand.

S

eafood prices have been rising consistently in the last few years but Cold Water Prawn prices in particular have soared all over the world since last summer and were expected to peak during the high-consumption period around Christmas.

This situation has been caused by a number of coinciding issues – quota cuts, weather conditions, disease in farmed warm water prawns – all resulting in a worldwide prawn shortage, pushing up prices.

Cold water prawn quotas have been cut substantially over the years resulting in less product on the market both from Greenland and Canada.

Furthermore, the Canadian fishery has experienced some hardship due to very cold weather and a difficult ice-situation in the 2013/14 catching season. This, combined with the lowered Total Allowable Catch (TAC), meant that Canadian fishermen chose to focus on other species for a while, thus shortening the season and catching less prawns.

Much of the prawns that were caught in the 2013/14 season, were sent to the North American market, which meant

that there have been app. 10,000 T less Canadian prawns for the European market than expected.

Other prawn species The price development of other prawn species also has some influence on the Cold Water Prawn price. In the market, some substitution between cold water prawns and farmed warm water species takes place. Historically, cold- and warm water prices have followed each other.

However, Warm Water Prices have risen over the last few years, as the Asian warm water farms have been hit by the disease EMS (Early Mortality Syndrome),

Future perspectives for cold water prawns As opposed to the farmed warm water prawns, cold water prawns are wild caught, meaning that production cannot necessarily be increased to meet the market demand – at least not without jeopardizing the sustainability of the fishery and ultimately depleting the stock.

So in the end, the market has to adapt to the smaller supply, for example by influencing end-users' perception of cold water prawns from an everyday commodity to a product for special occasions, partly through pricing but also by, as an industry, taking responsibility for making the best possible quality.

Ocean Foods ‘More Tuna Less Brine’ OCEAN Finest Foods is a leading importer of crab, tuna and lobster for the foodservice market.

Established in 2008, the UK company has built a reputation in Europe and the Middle East for innovative products that help reduce preparation times and bring a premium touch to menus.

‘Food on the Move’ products include chilled seafood, ready to eat lunch pots and fresh, wholesome seafood bisques and hearty chowders.

Their latest innovation is ‘More Tuna Less Brine’ – a perfect tuna product packed in a sterile pouch which meets the needs of sandwich makers and industrial users. These pouches are available in three weights: 500g, 1kg and 3kg – all certified Dolphin Friendly and attractively packaged for cash and carry catering outlets.

With due regard to sustainability, every care is taken to ensure that the resource is maintained for future

52 January/February 2015 SANDWICH & FOOD TO GO NEWS

generations. All industry best practice standards are at the heart of their business.

Contact: Lisa Adams lisa@oceanfinest.co.uk Tel: +44 1777 702722

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SEAFOOD Warm versus cold water prawns But does it really matter whether a prawn comes from warm or cold water, whether it is farmed or wild caught and does size equal quality? These are questions posed by consumers, who are not always able to distinguish.

Studies have shown that not all consumers are aware of the difference between wild caught cold water prawns and farmed warm water prawns.

When asked about prawns, consumers will often only distinguish between large and small prawns, which can lead to a bad experience if using, for example, a warm water prawn for a salad. This is likely to lead to the prawns being experienced as dull and tasteless.

Alternatively, cooking cold water prawns in a hot dish, making them shrink and go dry. It’s a challenge for both the prawn industry, retailers and chefs alike.

However, in 2013, Seafish, International Cold Water Prawn Forum (ICWPF) and the agency rdsi facilitated a consumer study of the uses of prawns among consumers.

In the study, a group of foodie

bloggers and a group of families were asked to purchase prawns and use them in their everyday cooking.

The respondents experimented with preparing dishes with cold water prawns and found that they enjoyed them, when prepared correctly. However, consumers were confused about where and when to use cold water prawns and tried to use them as they might warm water prawns, resulting in a very disappointing experience.

Although cold water prawns are already cooked, the bloggers were concerned for food safety and overcooked them in warm dishes. Again, they were very disappointed with the results.

When prepared in a way which suited cold water prawns – salads and cold dishes – the respondents especially commented on the flavor of the CWP, stating that: "They are really light and delicate, you don't want anything to overpower them as they taste great" and: "They are really flavoursome – you can actually taste prawn ".

Because of the flavor, consumers have

a preference for CWP for cold dishes such as salads, sandwiches and starters; whereas WWP were found better for strong flavoured and cooked dishes, as they easily absorb spices and flavours.

Salad with cold water prawns The conclusion was that there is a potential for expanding the prawn market as a whole, by differentiating CWP from WWP, positioning them for different types of preparation methods and dishes.

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Consumers expect ecolabels on seafood sandwiches N ew independent research into seafood buying behaviour published recently shows that the vast majority of British consumers expect sustainable options for fish products and trust ecolabels to inform their decisions more than brand promises.

In the UK, 71% of respondents said they believed that it is important that supermarkets sell sustainably caught seafood, which would include sandwiches, while 60% agreed that restaurants and outlets such as sandwich bars should show that they have sustainable seafood options, even though only 6% said they had seen seafood ecolabels on the menu when they eat out.

Respondents also said they trusted ecolabels on products (61%) more than recommendations from family/friends (57%), information from supermarkets (48%) and the brand’s own promise on products (41%).

The research, conducted on behalf of the Marine Stewardship Council (MSC), is believed to be the world’s largest international survey of sustainable seafood consumption. It questioned 610 regular seafood buyers in the UK, and 9,019 across 15 countries in Europe, Asia, Australasia and North America.

Increased demand for sustainable seafood Globally, almost all (90%) respondents thought that ocean sustainability is

important, with 55% saying that falling fish stocks has become a more important issue than it was a year ago.

In the UK, 67% of respondents agreed that buying sustainably caught seafood would help to ensure fish stocks for future generations, slightly higher than the global average of 60%.

Supermarkets and restaurants are seen to have a key role in ensuring the sustainability of seafood. Almost two thirds (65%) of those surveyed agreed that it’s important for supermarkets to make sure that they are selling sustainably caught fish.

Recent increases in the number of MSC ecolabelled products suggest that retailers are responding to these demands. Globally, the number of seafood products carrying the MSC ecolabel increased fivefold to more than 25,000 between 2010 and 2014.

Changing trends In the UK, the trend for buying sustainable seafood looks set to continue with two-thirds of respondents intending to buy more MSC labelled seafood in the future, while the same proportion said they would advise friends or family to do the same.

With MSC ecolabelled products now available in around 100 countries, the survey found that a third (33%) of the regular seafood buyers recognise the MSC ecolabel.

This represents an increase of 8% compared with countries surveyed in 2010.

54 January/February 2015 SANDWICH & FOOD TO GO NEWS

Price and traceability paramount The worldwide retail market value of consumer facing MSC ecolabelled sustainable seafood reached US$4.8 billion in 2013-14, an increase of 147 per cent since 2010.

Globally, price remains the one of the primary factors determining seafood purchasing decisions (79%), with traceability of the product (66%) and its sustainability (61%) also ranking highly.

However, respondents did express an increased willingness to pay a little more for a product with an ecolabel (39% compared with 32% in 2010).

With the recent food traceability scares raising questions about food labelling, the demand for traceable products is most significant in the UK, rising from 61% in 2012 to 67% in 2014.

Toby Middleton, Senior UK manager at the MSC, said: “British consumers have demonstrated once again that they are ahead of the curve when it comes to demanding sustainable seafood. Some retailers and restaurants have responded well to this demand, but others have much further to go to meet the expectations of shoppers and diners when it comes to for sustainable seafood.

“British consumers have also shown that ecolabel credibility is important to them and place a premium on our assurance that the food they are purchasing can be traced back to a fishery which has been independently assessed to meet the MSC’s strict scientific standards for sustainable fishing.”

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MAYO/SAUCES

Mayo &

Sauces Profile

Gary Spicer, MD for Sasco, manufacturer of mayonnaise and quality sauces, talks to Simon Ambrose about developments in the sector 1. Tell us about developments at Sasco currently?

Sasco purchased a new Koruma during 2013, enabling production of a range of dressings, such as 1000 island and tartare to complement the mayonnaise range and the 1 Litre squeezy range. Volumes have grown steadily to over 1000 tonnes pa. It also allows smaller runs of bespoke products of 500 litres.

2. What insights can you give us into market trends at the moment in this sector?

Difficult to pin point exact trends, I still see the same values from end users and distributors. If there has been any trend then it has been for value products for budget hit sectors such as schools, colleges, NHS etc. However, most end users in private trade still want traditional quality products.

3. Mayonnaise is one of those areas that has been hit hard by the growing health trend over the last few years. How have you dealt with this and how do you see things going?

Sandwich manufacturers have always offered a healthy alternative, as we do with Mayonnaise.

Trends for free range and low fat content seem to have

as oil, plastic and egg, so you are able to forward purchase contracts, to protect your and your customers’ margin and not be at the mercy of the markets.

Supply chain is everything: look after your suppliers and they will look after you.

slowed over the last few years; most of the large manufacturers we supply have rationalised their range to a few basic formulations that cover many of their requirements. Mayonnaise features in many of their value ranges such as Egg Mayo, Chicken Mayo and Tuna Mayo, for example. In many cases, these are still their best sellers, so demand for Mayonnaise continues to be strong.

4. This has always been a relatively easy sector for new and sometimes not very professional entrants to operate in without huge resources behind them at the commodity end - how do you manage to stay on top?

The market is very well served by a few long-standing manufacturers such as Sasco, but it’s amazing to what desperate lengths some small new entrants will go to.

Only recently, a company attempting to ride on the

56 January/February 2015 SANDWICH & FOOD TO GO NEWS

success of Sasco has blatantly copied the Sasco container design and made false claims to the original recipe. I find this quite flattering. Success has many fathers, as the saying goes.

Sasco stays on top by offering the distributor and end user an unbroken supply chain of consistent quality product and service at the very best price.

Sasco achieved Grocery Supplier of the Year 2012 and 2013 with arguably the largest food service distributor in the UK. As in all manufacturing, margin can be made or lost on purchasing. It is imperative to have correct lines of credit with all major suppliers such

5.How important is new product development to the market right now?

We are always working with our customers on their NPD requirements, it is important to be flexible and proactive to customers’ needs.

6. How do you see things panning out in the future?

Commodities such as wheat, beans and cereals have been in decline through 2014; a deflationary market will hit revenues as price reductions filter down the revenue chain.

However, operating overheads will not reduce and nett margins will be under pressure as a result. Only the healthiest manufacturers will survive this and be in a position to take advantage.

S&SN_155_Jan15_p56-58_Layout 1 23/01/2015 15:33 Page 57

From lobbying Government to promoting the sandwich market, The British Sandwich Association is supporting your industry - whether you are a supplier, sandwich manufacturer or individual sandwich shop.

Our members value the benefits we provide - a unique mix of advice and help they can only get from the B.S.A.

Find out more, call 01291 636333 or visit our website at www.sandwich.org.uk

Premium Indian Chutneys Indian Regional Cooking Sauces & Spice Mixes - Premium quality expertly made using traditional methods.

- Suitable for Vegetarians - Majority of products are also Gluten Free

Great in sandwiches, marinades, jacket potatoes, burgers, pasties... the list is endless.

Contact us for a FREE Sample or further information: Geeta’s Foods Ltd www.geetasfoods.com Tel: 020 8450 2255 email: trade@geetasfoods.com

To advertise call Paul Steer on 01291 636342 January/February 2015 57

S&SN_155_Jan15_p56-58_Layout 1 23/01/2015 15:33 Page 58

MAYO/SAUCES

Hot dog!

Super Sauces for dude food The issue for sandwich bar operators striving for repeat custom is maintaining consistency, says Rachel Neale, foodservice marketing manager at AAK Foodservice. Its Lion sauces fit the bill in a number of ways “CONDIMENT use eating out is growing,” says Rachel Neale, foodservice marketing manager at AAK Foodservice. “The sauces you offer, however, to complement snacks and sandwiches do need to hit the mark in terms of quality, preferably without costing the earth to buy in.

“For instance, if you are serving up a gourmet roast beef sandwich as one of your signature options and have gone to the trouble of sourcing great meat from the butcher down the road and fresh salad from a local supplier, it doesn’t make any sense to spoil it with a sauce that tastes downright awful or bland, has an offputting texture or even just fails to inspire.

“The new ‘individual consumer’ has a widening set of values and variables which influence decision making and they will become far more discriminating, forcing out of home operators to listen and develop offers that respond to and exceed new expectations.”

The issue for sandwich bar operators striving for repeat custom is maintaining consistency, adds Rachel.

“Having a comprehensive range of sauces to call on goes a long way in alleviating this everyday stress,” she said. “The beauty of Lion costeffective sauces is that they are not only made with finest ingredients, the range includes many sauces that are gluten-free, which has become even more important now that legislation requiring all foodservice operators to state allergen information for their menus has come into force.

“There are also non-GM and soyafree varieties, while Lion Tomato

Ketchup also provides peace of mind as it contains no aspartame, the controversial sweetener linked to side effects such as headaches, depression and cancer.”

How do you top your dog?

As for which sauces are on-trend, the ‘traditional’ such as ketchup, tartare, mustard, mayo and horseradish are not going anywhere in the popularity stakes, but big food trends can have an influence, with certain condiments bringing out the best in particular menu items.

For instance, as our love of all things America continues, hot dogs have nudged scampi and chips off the top 20 menu items and are featured on 85% more menus than last year.

58 January/February 2015 SANDWICH & FOOD TO GO NEWS

“Hot dogs are reportedly now the fastest growing menu item in the UK, according to Horizons, and to help operators tap into this, we’ve added the Uncle John’s Signature Hot Dogs range to our portfolio,” said Rachel.

“To coincide with the launch, we have come up with 10 top ways to tap into this ‘dude food’ while adding global flair using our Lion sauces.”

She added that this presented great opportunities and operators would be barking mad not to take a punt.

“Ideal as a quick, tasty snack or as a main for operators with sit-down areas, the beauty of hot dogs is that they are relatively cheap to produce and, according to Horizons, operators can easily add value to them, enabling them to charge more.”

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PACKAGING/L ABELLING

Colpac launches Combione new concept CURRENTLY offering the largest selection of combination packaging on the market, including the highly successful Fuzione and Vizione lines, Colpac is broadening its range and appeal with the launch of Combione.

Combione is a new concept compared with Colpac’s other combination packaging as the paperboard base and plastic lid are fused together. The pack has been entirely designed, engineered and tested by Colpac’s inhouse c-creative studio. The paperboard bases are manufactured by Colpac and the lids by a plastic manufacturing partner.

Whereas Fuzione is the packaging of choice for the foodservice and convenience

markets, and Vizione has been designed for the bakery sector, Combione, due its original construction, size, automation possibilities, easy handling and efficient labelling facilities will also be aimed at the retail market and the food manufacturing supply chain.

Both base and lid are made in Britain and are recyclable, in line with Colpac’s green credentials. The packs, available in two depths of tray for launch, offer excellent visibility of food items such as sushi, noodles and salads. The lid clips securely to the base and the packs are stackable, which makes them suitable to be transported for catering purposes and events, as well as for retail displays.

Neil Goldman, Colpac’s

Maxabel International launches “Cup For All Seasons” MAXABEL International has launched a new “Cup For All Seasons” embossed double wall disposable paper cup with a design inspired by Matisse art.

The design comprises layers of shapes and shades in a rainbow of different colours, each section representing a different season, so the cup can be used all year round and can be recycled in the right conditions.

Designer Jazmine Labana took her inspiration from the Matisse Cut Outs exhibition at London’s Tate Modern Museum.

The cup has an embossed paper wrap which eliminates the use of heat barrier sleeves. It is available in two sizes 8oz and 12oz.

Julia Ross, sales and marketing manager, Maxabel International, says: “We are delighted with

Jazmine’s new design. Our aim was to produce a cup which could be used yearround and Jazmine has met the brief perfectly. Instead of outlets coming up with new cups for each season, this colourful arty design can be used all year round. Our number one priority is to be as eco-friendly as possible.”

Environment is top of the agenda for Maxabel International. The company has just joined Simply Cups, the UK’s dedicated paper cup recovery and recycling scheme. Simply Cups is a partnership formed between Closed Loop Environmental Solutions and Simply Waste Solutions that provides paper cup manufacturers, organisations operating in the supply chain as well as beverage and hospitality outlets, with a cost-efficient collection and recycling service.

CEO says: ‘Our ethos is to constantly push the boundaries and create new concepts to anticipate and meet market expectations. We are delighted to be launching a quality pack that is functional, versatile, ecologically-friendly and will

appeal to a broad spectrum from foodservice and catering to retailers – and is made in Britain’.

For more information on Colpac, please visit www.colpac.co.uk, email: info@colpac.co.uk or call 01525 712 261.

Sandwich Snack Labels launches new TLC Sign Printer SANDWICH Snack Labels has launched a new TLC Sign Printer designed to print high quality plastic display cards in seconds.

With a wide range of colours and sizes up to 100mm wide, this machine allows you to produce eyecatching signs that will make your display counter stand out to your customers, says the company.

“These signs are also a great way to comply with the new EU FIC Regulation,” it adds. “The TLC machine is available in 200dpi and 300dpi giving you a very high quality print.”

With a small footprint and packed with features these new versatile machines are designed to print:

* High quality coloured plastic display cards * Die cut and continuous self-adhesive labels * Tags * Product Sleeves * Ribbons * Tapes and much more For more information or to arrange a demonstration contact Sandwich Snack Labels on 01772 382302

www.sandwich.org.uk January/February 2015 59

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HYGIENE/ALLERGIES

Newcastle sandwich factory fined £5,000 for health and safety breaches A Newcastle sandwich factory has been ordered to pay almost £5,000 after being found guilty of five breaches of health and safety regulations.

Business owner John Robson said the failings occurred as he 'took his eye off the ball' as workers prepared sandwiches in 'grimy' conditions.

The company admitted at Newcastle Magistrates Court to failing to ensure food handlers maintained a high degree of cleanliness, storing food ingredients at temperatures that might result in a risk to health, failing to maintain the floor surface and having no hazard control procedure in place.

It was fined £2,500 and ordered to pay £2,140 costs, in addition to a £120 victim surcharge.

Environmental health offices officers visited the site in August and September last year before the council decided to press ahead with a prosecution.

Paula Davis, food safety team manager, said: '”General cleanliness was poor and everything was just dirty and grimy. Door handles and switches were grimy and when you are handling sandwiches, the risk you can pass on bacteria is quite high,” she said.

“The floors were really rotten; there was exposed concrete which you can't

really clean properly. The personal cleanliness of food handlers was also poor. The manufacturer pleaded guilty but got a real shock and has since been working really closely with us. There is now a decent business there which is far less likely to cause any problems for people.”

John Robson, who owns the business, said: “We have changed everything around now. I was on holiday at the time and I took my eye off the ball a little bit.

Staff were totally unsupervised because I wasn't there at the time.

'Everything has been put right and we are now back on a level footing.”

Food poisoning hazards from chicken detected in minutes THE Food Standards Agency has highlighted the risk of Campylobacter food poisoning from raw chicken and made several recommendations for reducing the hazards associated with cross contamination.

To help eradicate this risk, Hygiena International have introduced the CrossCheck rapid test system which can be used by anyone and anywhere, with results provided in minutes, it says.

Detecting pathogens such as Campylobacter is a difficult, skilled and expensive process giving results after several days.

The new CrossCheck simple rapid test specifically measures the presence of raw meat and fish residues giving results in 2 - 5 minutes.

If raw meat residues are detected in areas where they should not be, then there is a potential risk of food poisoning. Research shows that Campylobacter is found in food production environments and even on

the outside of food packaging. It is spread by cross contamination from raw chicken juice that also helps the bacteria to survive on surfaces.

Careful handling and preparation of raw meat and poultry together with high standards of cleaning and hygiene are required to minimise the risk of food poisoning in all food preparation facilities.

CrossCheck is an integrated, self-contained test device that includes a swab for sample collection after which the test is

60 January/February 2015 SANDWICH & FOOD TO GO NEWS

activated with a simple snap and squeeze action.

This releases the test reagent into the lower part of the device where it mixes with the sample.

The result is generated after 2 – 5 minutes and is measured in a small handheld instrument (EnSURE) to produce a numerical result in a patented light emitting reaction. The higher the output then the greater the amount of raw meat detected and the greater the potential risk from associated pathogens.

A negative result means that raw meat residues were not detected and that the risks are low. However, a positive result indicates the presence of a potential hazard and the higher the results then the greater the risk from associated hazards including pathogens such Campylobacter and Salmonella.

It is one of a number of different tests that can all be run on the EnSURE instrument to measure aspects of hygiene and food safety.

UltraSnap and SuperSnap measure a broad spectrum of food residues giving a non-specific simple and highly sensitive cleaning verification test.

AquaSnap measures contamination in water samples. MicroSnap specifically measures bacteria including Entero’s, Coliforms and E. Coli, giving results in a working shift of <8 hours.

ZymoSnap measures process indicators in dairy products.

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BSA MANAGEMENT COMMITTEE 2015 The following are elected members of the Management Committee of the British Sandwich Association:

PICTURE COURTESY OF FRIDAYS

BSA Committee

ChAIrMAN Andrew Hesketh (Greggs) VICE-ChAIrMAN Anita Kinsey (Greggs) ThE COMMITTEE Georg Buhrkohl (Subway) – sandwich bar chain Kevin Mayes (The Real Sandwich Company) – independent sandwich bar Donna Morris (Café Satis) – independent sandwich bar Terry Caldicott (Sodexo) – foodservice operator Neil Wood (Woods) – foodservice operator Jo Hartop (Ginsters) – van sales Jonathan Scoffield (Greencore) – sandwich manufacturer Sohel Patel (Halal Kitchen) – sandwich manufacturer Victoria Green (Waitrose) – multiple retailer Guy Meakin (Marks & Spencer) – multiple retailer Sally Gabbitas (Tri-Star) – supplier Camilla Deane (Bradbury’s Cheese) – supplier Joseph Hall (Hall’s Bakery) – retail baker SECrETArIAT JiM WiNSHiP - Director

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

www.sandwich.org.uk January/February 2015 61

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BSA Product Index Advisory & ConsultAnCy serviCes Factory Grote Company FSC Millitec Food Systems Ltd. Zafron Foods Ltd. ZMI Tillman’s Food Safety ALS Food & Pharmaceutical Food Industry Technomic Inc. Market Research Technomic Inc. Nutrition and Allergens Nutritics Retail FSC The Cardinal Group Software Spoonfed Training Publications The Cardinal Group BAkery ProduCts Doughnuts Moy Park Ltd. Morning Goods New York Bakery Co. Patisserie Total Foodservice Ltd. Tortilla & Wraps Freshfayre Mission Foods Santa Maria Foodservice BreAd & rolls Fresh Coup de pates Total Foodservice Ltd. Speciality Coup de pates Mission Foods New York Bakery Co. Santa Maria Foodservice Total Foodservice Ltd. Bread Making Ingredients Beacon Foods Caterers Choice Ltd. Rank Hovis The Cheese Cellar Total Foodservice Ltd. Butter & sPreAds Butter Freshfayre Southover Food Company Ltd. Spreads Freshfayre The Cheese Cellar Spreads (olive) Freshfayre Leathams Cheese & dAiry ProduCts Cheese Bel UK Ltd. Bradburys Cheese Freshfayre Leathams Norseland Ltd. Southover Food Company Ltd. The Cheese Cellar Total Foodservice Ltd. Yoghurt Freshfayre Sour Cream Freshfayre Santa Maria Foodservice CleAning MAteriAls Bunzl Catering Supplies Byotrol Technology Ltd. Total Foodservice Ltd.

Chutneys & relishes

eggs & egg ProduCts

Chutneys Beacon Foods Food Network Freshfayre Geeta’s Foods Ltd. Leathams Pettigrews Southover Food Company Ltd. The English Provender Co The Ingredients Factory Total Foodservice Ltd. Zafron Foods Ltd.

Eggs (hard boiled) British Egg Information Service Freshfayre Fresh-Pak Chilled Foods Fridays Southover Food Company Ltd.

Relishes Beacon Foods Freshfayre Leathams Pettigrews Southover Food Company Ltd The Cheese Cellar The English Provender Co The Ingredients Factory Total Foodservice Ltd. Zafron Foods Ltd. Pickles Food Network Freshfayre Geeta’s Foods Ltd. Leathams Pettigrews Southover Food Company Ltd The English Provender Co The Ingredients Factory Total Foodservice Ltd. Salsa Beacon Foods Freshfayre Santa Maria Foodservice Zafron Foods Ltd. dressings, sAuCes And MAyonnAise Dips Beacon Foods Freshfayre Fresh-Pak Chilled Foods Santa Maria Foodservice The English Provender Co The Ingredients Factory Zafron Foods Ltd. Mayonnaise British Egg Information Service Caterers Choice Freshfayre Fresh-Pak Chilled Foods Piquant The Cheese Cellar The English Provender Co Total Foodservice Ltd. Zafron Foods Ltd. Mustards Southover Food Company Ltd. The English Provender Co Total Foodservice Ltd. Zafron Foods Ltd. Sauces & Ketchups Beacon Foods Caterers Choice Freshfayre Piquant Santa Maria Foodservice Southover Food Company Ltd. The English Provender Co The Ingredients Factory Total Foodservice Ltd. Zafron Foods Ltd. drinks Juices Caterers Choice Freshfayre Leathams Southover Food Company Ltd. Total Foodservice Ltd.

Egg Products British Egg Information Service Freshfayre Fresh-Pak Chilled Foods Fridays Leathams Southover Food Company Ltd. Zafron Foods Ltd. equiPMent & vehiCles Buttering Machinery Deighton Manufacturing Grote Company Millitec Food Systems Ltd. Combi-Ovens Bradshaw Group Conveyors Deighton Manufacturing Grote Company Millitec Food Systems Ltd. Cutting & Slicing Equipment Grote Company Millitec Food Systems Ltd. Depositing Machinery Grote Company Millitec Food Systems Ltd. Labelling Systems & Barcoding Planglow Ltd. Microwaves Bradshaw Group Mobile Catering Vehicles Jiffy Trucks Ltd. Sandwich Making Machinery Deighton Manufacturing Grote Company Millitec Food Systems Ltd. Fish ProduCts Anchovies Martin Mathew & Co Ltd. Crayfish Freshfayre Mackerel Food Network Prawns Freshfayre Southover Food Company Ltd. Zafron Foods Ltd. Salmon Caterers Choice Food Network Freshfayre John West Foods Ltd Leathams Martin Matthew & Co Ltd. Southover Food Company Ltd. Sardines Martin Matthew & Co Ltd. Tuna Caterers Choice Food Network Freshfayre John West Foods Ltd. Martin Matthew & Co Ltd. Moy Park Ltd. Ocean Finest Foods Ltd. Southover Food Company Ltd. Universal Meats Zafron Foods Ltd. Fruit Canned Fruit Caterers Choice Ltd. Total Foodservice Ltd.

62 January/February 2015 SANDWICH & FOOD TO GO NEWS

General Beacon Foods Food Network Southern Salads The Ingredients Factory Guacamole Leathams Santa Maria Foodservice Pineapple Beacon Foods Caterers Choice Food Network Freshcut Foods Ltd Martin Mathew & Co insurAnCe Willis Group MeAt ProduCts Bacon Food Network Freshfayre Gierlinger GbmH Leathams Moy Park Ltd. Smithfield Foods Ltd. TMI Foods ZMI Tillman’s Beef Charcuterie Continental Ltd. Food Network Freshfayre Karro Food Group Leathams Moy Park Ltd. Sam Browne Foods Southover Food Company Ltd. Universal Meats ZMI Tillman’s Zwanenberg Food UK Ltd Canned Meat Freshfayre Moy Park Ltd. Smithfield Foods Ltd. Total Foodservice Ltd. ZMI Tillman’s Chicken 2 Sisters Food Group Cargill Meats Europe Charcuterie Continental Ltd. Freshfayre Leathams Moy Park Ltd. Sam Browne Foods Smithfield Foods Ltd. Southover Food Company Ltd. TMI Foods Universal Meats ZMI Tillman’s Zwanenberg Food UK Ltd Continental Charcuterie Continental Ltd. Freshfayre Leathams Southover Food Company Ltd. ZMI Tillman’s Duck 2 Sisters Food Group Freshfayre Food Network Sam Browne Foods Universal Meats Ham Charcuterie Continental Ltd. Food Network Freshfayre Karro Food Group Leathams Martin Mathew & Co Ltd. Smithfield Foods Ltd. Southover Food Company Ltd. ZMI Tillman’s Lamb Freshfayre Karro Food Group Sam Browne Foods

Marinated Meats Food Network Meatballs Food Network Snowbird foods Zwanenberg Food UK Ltd. Pork Charcuterie Continental Ltd. Food Network Freshfayre Karro Food Group Leathams Moy Park Ltd. Sam Browne Foods Smithfield Foods Ltd. Southover Food Company TMI Foods ZMI Tillman’s Zwanenberg Food UK Ltd Sausages Charcuterie Continental Ltd. Food Network Freshfayre Karro Food Group Leathams Moy Park Ltd. Snowbird foods Smithfield Foods Ltd. Southover Food Company ZMI Tillman’s Zwanenberg Food UK Ltd Turkey 2 Sisters Food Group Charcuterie Continental Ltd. Freshfayre Kookaburra Leathams Moy Park Ltd. Sam Browne Foods Smithfield Foods Ltd. Southover Food Company ZMI Tillman’s lABels Bunzl Catering Supplies Piroto Labelling Ltd. Planglow Ltd. Tri-Star Packaging Supplies Ltd. oils Freshfayre Martin Mathew & Co Ltd. Total Foodservice Ltd. orgAniC ProduCts Beacon Foods Fridays Leathams Southover Food Company Ltd. The English Provender Co Ltd. PACkAging Cardboard Colpac Ltd. Coveris Flexibles (St Neots) UK Ltd. Disposable Bunzl Catering Supplies Colpac Ltd. Coveris Flexibles (St Neots) UK Ltd. Dempson Ltd. Tri-Star Packaging Supplies Ltd. Food wraps Dempson Ltd. Tri-Star Packaging Supplies Ltd. Plastic Tri-Star Packaging Supplies Ltd. Sandwich Packs Colpac Ltd. Coveris Flexibles (St Neots) UK Ltd. Tri-Star Packaging Supplies Ltd. PAstA Caterers Choice Ltd. Food Network Freshcut Foods Ltd Freshfayre Leathams Martin Mathew & Co Ltd. Southover Food Company Ltd

S&SN_155_Jan15_p62-68_Layout 1 23/01/2015 16:24 Page 63

BSA Manufacturers & Distributors sAndwiCh Fillings (reAdy PrePAred) Fresh Fillings 2 Sisters Food Group Beacon Foods British Egg Information Service Freshfayre Freshcut Foods Ltd Fresh-Pak Chilled Foods Fridays Southover Food Company Ltd. The Cheese Cellar Zafron Foods Ltd. Frozen Fillings 2 Sisters Food Group Beacon Foods British Egg Information Service sAndwiCh snACks Green Gourmet souPs Freshfayre Leathams Southover Food Company Ltd vegetABles & herBs Canned Vegetables Caterers Choice Ltd. Food Network Freshfayre Total Foodservice Ltd. Chargrilled Vegetables Beacon Foods Food Network Freshcut Foods Ltd. Leathams Moy Park Ltd. Herbs & Spices Beacon Foods Herbs Unlimited Santa Maria Foodservice Total Foodservice Ltd. Jalapenos Beacon Foods Caterers Choice Ltd. Freshfayre Food Network Santa Maria Foodservice sAlAd Freshcut Foods Ltd. Freshfayre Herbs Unlimited MyFresh Southern Salads Ltd. Salad (prepared) Freshcut Foods Ltd MyFresh Southover Food Company Ltd Southern Salads Ltd. Sundried Tomatoes Beacon Foods Caterers Choice Ltd. Food Network Freshfayre Leathams Plc Martin Matthew & Co Ltd. Sweetcorn Beacon Foods Caterers Choice Food Network Freshfayre Martin Mathew & Co Ltd. Universal Meats Tomatoes Beacon Foods Caterers Choice Food Network Freshfayre Martin Mathew & Co Ltd. Southern Salads Ltd.

2 sisters Food grouP Manton Wood, Enterprise Park, Worksop, Nottinghamshire S80 2RS Contact: Simon Brooksbank Tel: 01909 511846 simon.brooksbank @2sfg.com www.2sistersfoodgroup.com Adelie Foods grouP ltd 2 The Square, Southall Lane, Heathrow UB2 5NH Contact: David Guy Tel: 020 85711967 david.guy@adeliefoods.co.uk www.adeliefoods.co.uk AnChor CAtering liMited Kent Office: Units 2, 21 & 22, Wotton Trading Estate Wotton Road Ashford, TN23 6LL Contact: Mark Leigh Tel: 01233 665533 Fax: 01233 665588 Mobile: 07966 664 408 mail@anchorcatering.co.uk www.anchorcatering.co.uk BrAdgAte BAkery Beaumont Leys, Leicester, LE4 1WX Contact: Clare Keers Tel: 0116 2361100 Fax: 0116 2361101 clare.keers@bradgate-bakery.co.uk

CrAnswiCk Food on the go Unit 7, Carlyon Rd Ind. Est, Atherstone, Warwickshire CV9 1LQ Contact: Steve Matthew Tel: 01827 719 100 Fax: 01827 719 101 steve.matthew@tsfl.co.uk www.thesandwichfactory.ltd.uk FreshwAys ltd.

IDA Industrial Park, Poppintree, Finglas, Dublin, Ireland Contact: Thomas Kiely Tel: 00 353 1864 8000 Fax: 00 353 1864 4033 www.freshways.ie

ginsters 81 Tavistock Rd, Callington, Cornwall PL17 7XG Contact: Chris Parkinson Tel: 01579 386 200 Fax: 01579 386 240 chris.parkinson@ginsters.co.uk www.ginsters.com greenCore Food to go ltd PArk royAl Willen Field Rd, Park Royal, London NW10 7AQ Contact: Clare Rees Tel: 0208 956 6000 Fax: 0208 956 6060 clare.rees@greencore.com www.greencore.com greenCore Food to go ltd – MAnton wood Manton Wood, Enterprise Zone, Retford Road, Manton, Worksop, Notts, S80 2RS Contact: Andrew Wilcox-Jones Tel: 01909 512600 Fax: 01909 512708 www.greencore.com greenCore Food to go ltd – BroMley By Bow Prologis Park, Twelvetrees Crescent, London E3 3JG Tel: 0207 536 8000 Fax: 0207 536 0790 Contact: Richard Esau richard.esau@greencore.com www.greencore.com hAlAl kitChen 93-95 Heywood Road Prestwich Manchester M25 1FN Contact: Sohel Patel Tel: 0161 773 7788 sohel@expresscuisine.co.uk www.expresscuisine.co.uk

iMPress sAndwiChes (The Good Food Company) Units 4-5a, Horton Road Industrial Estate, Horton Road, West Drayton Middlesex, UB7 8JL Contact: Sylwia Binkiewicz Tel: 01895 440123 Fax: 01895 441123 info@impress-sandwiches.com

www.impress-sandwiches.com love Bites ltd.

Granary Court, Eccleshill, Bradford, West Yorkshire BD2 2EF Contact: Richard Smith Tel: 01274 627000 Fax: 01274 627627 richard@love-bites.co.uk www.love-bites.co.uk Melton Foods 3 Samworth Way, Leicester Road, Melton Mowbray, Leicestershire LE13 1GA Contact: Michelle Sanders Tel: 01664 484400 Fax: 01664 484401

sAndAy’s BAkeries Bv Portsmuiden 2, 1046 AJ, Amsterdam, The Netherlands Contact: Wessel Wessels Tel: +31 20 5062000 Fax: +31 20 5062002 wessel.wessels@sandays.nl tAsties oF Chester ltd Prince William Avenue, Sandycroft, Flintshire, CH5 2QZ Contact: Richard Brown Tel: 01244 533 888 Fax: 01244 533 404 enquiries@tasties.co.uk www.tasties.co.uk the BrunCh Box sAndwiCh CoMPAny Unit H2, Dundonald, Enterprise Park, Carrowreagh Road, Dundonald, Belfast BT6 1QT Contact: John Weatherup Tel: 028 90 486888 Fax: 028 90 485486 john@thebrunchbox.com

michelle.sanders@meltonfoods.co.uk

on A roll sAndwiCh CoMPAny Unit 2 Easter Park, Barton Road, Riverside Park Industrial Estate, Middlesbrough TS2 1RY Contact: James Stoddart Tel: 01642 707090 Fax: 01642 243858 jstoddart@onarollsandwich.co.uk www.onarollsandwich.co.uk rAynor Foods Farrow Road, Widford Industrial Estate, Chelmsford, Essex CM1 3TH Contact: Heather Raynor Tel: 01245 353249 Fax: 01245 347889 sales@sandwiches.uk.net www.sandwiches.uk.net

The British Sandwich Quality Promise

the soho sAndwiCh CoMPAny Unit 417 Union Walk, Hackney, London E2 8HP Contact: Daniel Silverston Tel: 0203 058 1245 Fax: 0207 739 1166 dan@sohosandwich.co.uk www.sohosandwich.co.uk uAB MAntingA Food Stoties Str. 51, Marijampole, LT68261, Lithuania Contact: Vilija Petkuniene Tel: +370 343 98 122 Fax: +370 343 98 212 El.pvpetkuniene@mantinga.lt www.mantinga.lt

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 January/February 2015 63

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BSA Suppliers Index 2 sisters Food grouP Leechmere Industrial Estate, Toll Bar Road, Sunderland, Tyne & Wear SR2 9TE Contact: Bill Anderson Tel: 0191 521 3323 Fax: 0191 521 0652 bill.anderson@2sfg.com www.2sistersfoodgroup.com

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

BeACon Foods Unit 3-4, Beacon Enterprise Park, Warren Road, Brecon LD3 8BT Contact: Lynne Skyrme Tel: 01874 622577 Fax: 01874 622123 lynne@beaconfoods.co.uk www.beaconfoods.co.uk Bel uk ltd Suite 1, 2nd Floor 160 London Road, Sevenoaks, Kent TN13 1BT Contact: Toby Lewis Tel: 0333 900 2020 Fax: 01732 467596 tlewis@groupe-bel.com www.bel-foodservice.co.uk Accreditation body: ISO

BrAdBurys Cheese Staden Business Park, Staden Lane, Buxton, Derbyshire SK17 9RZ Contact: Chris Chisnall Tel: 01298 23180 Fax: 01298 27302

British egg inForMAtion serviCe 52A Cromwell Road, London SW7 5BE Contact: Phil Slaney Tel: 0207 0528899 phil@britegg.co.uk www.egginfo.co.uk Bunzl CAtering suPPlies Epsom Chase, 1 Hook Road, Epsom, Surrey KT19 8TY Contact: Steve Dring Tel: 01372 734293 steve.dring@bunzl.co.uk Byotrol teChnology ltd.

Innovation Centre, Keckwick Lane , Daresbury WA4 4FS Contact: Dawn Williams Tel: 01925 742000 Fax: 01925 742029 dwilliams@byotrol.com www.byotrol.com CArgill MeAts euroPe Orchard Block, Grandstand Road, Hereford HR4 9PB Contact: Anna Brown Tel: 01432 362219 Fax: 01432 362482 anna_brown01@cargill.com www.cargill.com

CAterers ChoiCe ltd Parkdale House, 1 Longbow Close, Pennine Business Park Bradley, Huddersfield HD2 1GQ Contact: Sarah Booth Tel 01484 532666 Fax 01484 532700 sarah@catererschoice.co.uk www.catererschoice.co.uk

ChArCuterie ContinentAl ltd.

The Green, Twechar, Glasgow G65 9QA Contact: Ian Lonsdale Tel: 01236 824440 Fax: 01236 825044

ColPAC ltd Enterprise Way, Maulden Road, Flitwick, Bedfordshire MK45 5BW Contact: Rebecca Beattie Tel: 01525 712261 Fax: 01525 718205 rebecca.beattie@colpac.co.uk www.colpac.co.uk CouP de PAtes Delice House, 149 Brent Road, Southall, Middlesex UB2 5LJ Contact: Mariam French Tel: 0208 917 9709 frenchm@iaws.com www.delicedefrance.co.uk

Coveris FlexiBles (st neots) uk ltd.

7 Howard Road, Eaton Socon, St Neots, Cambridgeshire PE19 8ET Contact: Sales Department Tel: 01480 476161 Fax: 01480 471989 stneots.sales@coveris.com www.coveris.com deighton MAnuFACturing (uk) ltd Gibson Street, Leeds Road, Bradford, West Yorkshire BD3 9TR Contact: Andy Hamilton Tel: 01274 668771 Fax: 01274 665214 sales@deightonmanufacturing.co.uk www.deightonmanufacturing.co.uk

deMPson ltd.

Hermitage Mills, Hermitage Lane, Maidstone, Kent ME16 9NP Contact: Paul Laskey Tel: 01274 632911 Fax: 01274 626126 paull@dempson.co.uk www.dempson.co.uk

ian.lonsdale@charcuteriecontinental.co.uk

Chris.Chisnall@bradburyscheese.co.uk

www.bradburyscheese.co.uk

BrAdshAw grouP Bradshaw Building, 173 Kenn Road, Clevedon, Bristol BS21 6LH Contact: John Marks Tel: 01275 343000 johnm@bradshaw.co.uk www.bradshaw.co.uk

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

english Provender Co. ltd Buckner Croke Way, New Greenham Park, Thatcham, Berks, RG19 6HA, Contact: David Barker Tel: 01635 528800 Fax: 01635 528855 david.barker@englishprovender.com

www.englishprovender.com BRC Grade A

64 January/February 2015 SANDWICH & FOOD TO GO NEWS

e.on uk PlC Callflex Business Park, Golden Smithies Lane, Wath upon Dearne, Rotherham, South Yorkshire S63 7ER Contact: Sales Tel: BSA – 0330 400 1146 Café – 0330 400 1148 sales.partnerships@eonenergy.com

Food network ltd Keepers Cottage, Chrishall Grange, Heydon, Royston, SG8 7NT Contact: Peter McDermott Tel: 01763 837 000 Fax: 01763 838 280 peter@food-network.com www.food-network.com FreshCut Foods ltd 14-16 Lilac Grove, Beeston, Nottingham NG9 1PA Contact: Sales Tel: 01159 227 222 Fax: 01159 227 255 sales@freshcut.biz www.freshcutfoods.co.uk

FreshFAyre Unit 10, Severn Way, Hunslet Industrial Estate, Hunslet, Leeds LS10 1BY Contact: Caroline Bartrop Tel: 0113 277 3001 sales@freshfayre.co.uk www.freshfayre.co.uk Fresh-PAk Chilled Foods 21/22 Kernan Drive, Loughborough, Leicestershire LE11 5JT Contact: Matthew Clarke Tel: 01226 344850 Fax: 01509 224568 matthew.clarke@fresh-pak.co.uk www.fresh-pak.co.uk FridAys Chequer Tree Farm, Benenden Rd, Cranbrook, Kent TN17 3PN Contact: Pat Dunne Tel: 01580 710200 Fax: 01580 713512 pd@fridays.co.uk www.fridays.co.uk Accreditation body: BSA FsC Cheddar Business Park, Wedmore Road, Cheddar, Somerset BS27 3EB Contact: James Simpson Tel: 01934 745600 Fax: 01934 745631 james@thefscgroup.com www.thefscgroup.com

geetA’s Foods ltd.

Unit 1, 1000 North Circular Road, London NW2 7JP Contact: Nitesh Shah Tel: 020 8450 2255 Fax: 020 8450 2282 nshah@geetasfoods.com www.geetasfoods.com gierlinger holding gBMh Dosza Gyorg, UT123, Tamasi 7090, Hungary Tel: 01386 421708/07515 422454 ns@gierlinger-holding.com Contact: Nigel Spragg green gourMet ltd.

The Moorings, Bonds Mill, Stonehouse, Gloucestershire GL10 3RF Contact: Rob Freeman Tel: 01453 797925 Fax: 01453 827216 rfreeman@greengourmet.co.uk www.greengourmet.co.uk

grote CoMPAny Wrexham Technology Park, Wrexham LL13 7YP Contact: Paul Jones Tel: 01978 362243 Fax: 01978 362255 sales@intl.grotecompany.com www.grotecompany.com herBs unliMited.

Hawkers Lane, Sandhutton, Thirsk, North Yorkshire YO7 4RW Contact: Melanie Whitehead Tel: 01845 587694 Fax: 01845 587695 mel.whitehead@btinternet.com www.herbsunlimited.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 leAthAMs ltd 227-255 Ilderton Road, London, SE15 1NS Contact: Des Hillier Tel: 0207 635 4000 Fax: 0207 635 4017 des.hillier@leathams.co.uk www.leathams.co.uk

S&SN_155_Jan15_p62-68_Layout 1 23/01/2015 16:24 Page 65

BSA Suppliers Index MArtin MAthew & Co. ltd 50A St Andrews Street, Hertford SG14 1JA Contact : Matthew Donnelly Tel: 01992 641641 Fax: 01992 210177/210178

nutritiCs 20-22 Wenlock Road, London N1 7GU Contact: Stephen Nolan Tel: 0208 144 1883 stephen.nolan@nutritics.com www.nutritics.com

robert.barzda@santamariafoodservice.co.uk

www.santamariafoodservice.co.uk

matthewdonnelly@martinmathew.co.uk

www.martinmathew.co.uk MilliteC Food systeMs ltd.

Woodhill Industrial Park, Nottingham Lane, Old Dalby, Leicester LE14 3LX Contact: Richard Ledger Tel: 01664 820032 sales@millitec.com www.millitec.com

Mission Foods euroPe ltd 5th Floor West, The Mille, 1000 Great West Road, Brentford, Middlesex TW8 9HH Contact: Sue Applegarth Tel: 0208 380 1100 Fax: 02476 676560 team@missionfoodservice.co.uk www.missionfoodservice.co.uk

Moy PArk ltd.

39 Seagoe Industrial Estate, Craigavon, County Armagh BT63 5QE Contact: Mark Ainsbury Tel: +44 (0) 28 3835 2233 mark.ainsbury@moypark.com www.moypark.com MyFresh PrePAred ProduCe ltd.

Sandy Lane, Chicksands, Bedfordshire SG17 5QB Contact: Dominic Pleasance Tel: 01462 819740 dominic.pleasance@myfreshprepared.co.uk

www.myfreshprepared.co.uk new york BAkery Co. 4 Heathrow Boulevard, Bath Road, West Drayton, Middlesex UB7 0DQ Contact: Tracy Southwell Tel: 07507 063090 tracy.southwell@mapleleaf.com www.newyorkbakery.co.uk norselAnd ltd.

Somerton Road, Ilchester, Somerset BA22 8JL Contact: Nicky Gavey Tel: 01935 842800 Fax: 01935 842801 ngavey@norseland.co.uk www.norseland.co.uk

SUPPLIERS

sAntA MAriA FoodserviCe Nimbus House, Maidstone Road, Milton Keynes, Buckinghamshire MK10 0BD Contact: Rob Barzda Tel: 01908 933000 Fax: 01908 933074

oCeAn Finest Foods ltd.

Dock Street, Fleetwood, Lancashire FY7 6NU Contact: Lisa Adams Tel: 01253 772860 Fax: 01253 776344 lisa@oceanfinest.co.uk www.oceanfinestfoods.co.uk Pettigrews Pinnaclehill, Kelso, Roxburghshire Scotland TD5 8DW Contact: Robin Leaver Tel: 01573 224 234 Fax: 01573 223 717 sales@pettigrews.com www.pettigrews.com PiquAnt ltd Willenhall Lane, Bloxwich, Walsall, W.Midlands WS3 2XN Contact: Julie Smith Tel: 01922 711116 Fax: 01922 473240 salesinfo@piquant.co.uk www.piquant.co.uk Accreditation body: BSA 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 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 rAnk hovis The Lord Rank Centre, Lincoln Road, High Wycombe HP12 3QS Contact: Sarah Eastwood Tel: 0870 728 1111 sarah.eastwood@hovis.co.uk www.rankhovis.co.uk

sAM Browne Foods Kelleythorpe, Ind.Estate, Driffield, East Yorkshire, YO25 9DJ. Contact: Joanna Frost Tel: 01377 249000 Fax: 01377 241271

joannafrost@sambrownefoods.co.uk

www.sambrownefoods.co.uk

sMithField Foods ltd.

Norfolk Tower, 48-52 Surrey Street, Norwich, Norfolk NR1 3PA Contact: Gary McFarlane Tel: 01603 252437 Fax: 01603 252401 garymcfarlane@smithfieldfoods.co.uk

www.smithfieldfoods.co.uk

snowBird Foods Wharf Road, Ponders End, Enfield, Middlesex EN3 4TD Contact: Roy Anderson Tel: 0208 805 9222 Fax: 0208 804 9303 roy.anderson@snowbirdfoods.co.uk www.snowbirdfoods.co.uk southern sAlAds liMited Units 1 & 2 Cannon Bridge Cannon Lane, Tonbridge, Kent TN1 9RP Contact: Mr Ray Boakes Tel: 01732 362444 Fax: 01732 361919 ray@southernsalads.co.uk www.southernsalads.com southover Food CoMPAny liMited Unit 4, Grange Industrial Estate, Albion Street, Southwick,Brighton BN42 4EN Contact: Niall Singers Tel: 01273 596830 Fax: 01273 596 839 niall@southoverfoods.com www.southoverfoods.com sPoonFed Alba Innovation Centre, Livingston EH54 7GA Contact: Willie Biggart Tel: 01506 592117 willie.biggart@getspoonfed.com www.getspoonfed.com teChnoMiC inC. Knowledge Center 300 S Riverside Plaza, Suite 1200, Chicago, Illinois IL 60606 Contact: Patrick Noone Tel: +01 205 991 1234 Fax: +01 205 980 3770 pnoone@technomic.com Web: www.technomic.com

the ingredients FACtory Unit 2-3 Hamilton Road Ind Estate, 160 Hamilton Road, London SE27 9SF Tel: 0208 670 6701 Fax: 0208 670 9676 Contact: Tim Marcuson tim@theingredientsfactory.com www.theingredientsfactory.com

tMi Foods Lodge Way, Lodge Farm Ind. Est, Northampton NN5 7US Contact: Ian Ritchie Tel: 01604 583421 Fax: 01604 587392 info@tmifoods.co.uk www.tmifoods.co.uk Accreditation body: BSA

totAl FoodserviCe solutions ltd.

Ribble Valley Enterprise Park, North Road, Barrow, Clitheroe BB7 9QZ Tel: 01254 828 330 Fax: 01254 823996 sales@totalfoodservice.co.uk www.totalfoodservice.co.uk

tri-stAr PACkAging suPPlies ltd Tri-Star House, Unit 4, The Arena,, Mollison Avenue, Enfield, Middlesex EN3 7NL Contact: Kevin Curran Tel: 0208 4439100 Fax: 0208 4439101 info@tri-star.co.uk www.tri-star.co.uk

willis grouP Stuart House, Caxton Road, Fulwood, Preston PR2 9RW Contact: Gary Skipworth Tel: 01772 664021 skipworthgj@willis.com www.willis.com zAFron Foods ltd.

Unit B-G Eagle Trading Estate, Willow Lane, Mitcham, Surrey CR4 4UY Contact: Jack Kenny Tel: 0844 847 5116 Fax: 0844 847 5117 jack@zafronfoods.co.uk www.zafronfoods.co.uk 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

universAl MeAts (uk) ltd Hall Place, Sevenoaks, Kent TN15 OLG Contact: Alan Burke Tel: 01732 760760 Fax: 01732 760780 info@universalmeats.com www.universalmeats.com

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.

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

S&SN_155_Jan15_p62-68_Layout 1 23/01/2015 16:55 Page 66

International sandwich manufacturers alimentos daily fresh s.a.

Avendia El Parque 423 El Quillay 573 Pasque Industrial Valle Grande, Lampa, Santiago, Chile Tel: 0056 2 4119112 Fax: 56-2-4119101 Contact: Pablo Montenegro Email:pmontenegro@dailyfresh.cl

resas communicataion & design gmBh & co Kg Schwagerstrasse 12, Bielefeld, D-33739, Germany Tel: 0049 5206 4797 Fax: 0049 5206 5094 Contact: Kerstin Cramer-Saunders k.cramer-saunders@rcd.de

suBway Chaston House, Mill Court, Hinton Way, Great Shelford, Cambridgeshire CB22 5LD Contact: Frederick De Luca Tel: 01223 550820 www.subway.co.uk tamarind foods Brixtonlaan 2c, Zaventem, Brussels 1930, Belgium Tel: +32 2 731 6977 Fax: +32 2 731 6978 asodro@tamarindfoods.be Contact: Anna Sodro

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

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 Bra

factory design Alimentos Daily Fresh franchising Subway organic Products Sigma Bakeries Ltd PacKaging Resas Communicataion & Design GmbH & Co KG sandwiches Nordic Lunch AB Tamarind Foods sandwich fillings (prepared) Sigma Bakeries Ltd sPeciality Breads Sigma Bakeries Ltd

Product listing BaKery inserts Sigma Bakeries Ltd Bread Sigma Bakeries Ltd

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Classifieds RJL Delivery System Standing Orders, Delivery Notes, Invoicing Costings, Full Analysis and much more

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For further information Call 01962 761313 or 07721 592865

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www.sandwich.org.uk January/February 2015 67

S&SN_155_Jan15_p62-68_Layout 1 23/01/2015 16:24 Page 68

Specialist bakers of traditional quality Bread, Morning Goods and Confectionery products.

We are established suppliers to the manufacturing and catering sectors. Bespoke and niche products are our speciality.

Please contact the bakery on 01226 382877, email sales@fostersbakery.co.uk or visit our website at www.bake-it.com for more information.