Sandwich & Food to Go News Magazine - 216 - Mar/Apr 2025

Take

CONT ENTS Welcome

Packaging, recyclables, composting, EPR, new legislation… these are key watchwords running through our latest issue. It’s a complex landscape but our 18-page focus will hopefully o er clarity – while celebrating exciting innovation with some of the biggest players in the sector.

There are exclusive event previews, alongside company pro les and our meats special. A diverse menu for you all to enjoy.

Additionally, tuck in to our comprehensive preview of the illustrious Sammies Awards, which take place at the Royal Lancaster London on May 8. I hope to see some of you there.

Editor Alex Bell,

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

Advertising Paul Steer, Tel: 01291 636342, email: paul@jandmgroup.co.uk

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

Subscriptions and Customer Service

Tel: 01291 636338, email: subscriptions@sandwichandfoodtogonews.co.uk

Editorial Address Sandwich & Food To Go News, Engine Rooms, Station Road, Chepstow NP16 5PB www.sandwichandfoodtogonews.co.uk

In association with The British Sandwich & Food To Go Association.

PHONE +44 (0) 1291 636338

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WEB www.sandwich.org.uk

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

NEWS

Pages 04-08 Round-up of the latest stories

THE BRITISH SANDWICH & FOOD TO GO ASSOCIATION

Pages 10-17 The Sammies 2025

PREVIEW

Pages 18-21 Voyage of FTG discovery – Food, Drink & Hospitality Week

Page 42 Four to the oor – Food & Drink Expo

PACKAGING

Pages 22-24 Planning ahead – Coveris

Pages 26-28 Material innovation – Sharpak

Pages 30-31 Make the transition – Vegware

Pages 32-33 Re ned solutions – Sabert

Page 34 Impressive emissions gures – Colpac

Page 36 A natural alternative – Celebration

ADVISORY

Pages 38-39 Preparation is key – Richard Harrow

EGG FOCUS

Pages 40-41 Breakfast of champions – Just Egg

MEATS

Page 44 Taste the experience – H. Smith

Pages 46-48 The essence of premiumisation – Dawn Farms

Page 50 Rooster’s revamp – Middleton Foods

REGULARS

Pages 52-53 New members / New products

Page 54 Classi eds

Pages 56-58 Index / Manufacturers & distributors

NEWS

The industry braces itself for new legislation, sustainability initiatives take centre stage and some tasty products look to make their mark on foodservice.

Hospitality confidence in the balance

The confidence of Britain’s hospitality leaders has fallen for the fifth quarter in a row as pressure mounts on operating costs, CGA by NIQ’s latest Business Confidence Survey shows.

The exclusive poll reveals only a third (33%) of leaders feel confident about prospects for their business over the next 12 months – eight percentage points down from October’s 41%. Optimism is at its lowest point since late 2022. Confidence is more fragile amongst independent operators at just 12%.

Only 14% of all leaders feel optimistic about the future of hospitality in general over the next year – six percentage points down quarter-on-quarter and barely a third of the level of 41% in January 2024.

This is despite solid trading

for many hospitality groups over Christmas, stability in venue numbers and an easing of inflation. More than four-fifths of leaders say their fourth quarter trading was either ahead (43%) or level (40%) year-on-year. But only 31% had increased profits, while 29% said they had dropped.

Profitability has been eroded by fast-rising labour costs. Nearly half (47%) of leaders say wage costs have significantly increased in the past 12 months, with another 52% saying they had increased. High numbers report at least some increases in the cost of food and drink (79%), energy (57%) and rent (39%).

This strain is set to worsen from April, with extra labour costs. More than four in five (84%) leaders say the reduction in National Insurance contribution thresholds will have

a very negative impact. Well over half will be very negatively affected by increases to NIC rates (62%) and increases to the National Minimum Wage (53%).

Well over half of leaders say it will force them to cancel investment (64%), reduce staff levels (59%) and reduce employee benefits (57%).

Karl Chessell, CGA by NIQ’s director - hospitality operators and food, EMEA, said: “Confidence is being hard hit by a relentless squeeze on margins. Entrepreneurs and smaller businesses are particularly vulnerable.”

Plant-based trademark for Phat Pasty Company

The Phat Pasty Company is the first pasty company to get products accredited with the Vegetarian Society’s Plant-Based Trademark. Having launched a vegan, plantbased pasty over six years ago, its vegetarian and vegan options now comprise 50% of the range. The selection includes the Peppered Steak-Less Pasty, which was the first-ever vegan pasty to win ‘Best

Savoury Pasty’ at the 2022 World Pasty Championships.

Paul Clark, phat controller at the Phat Pasty Company, said: “We have forged the way in growth of vegan products. Our Keralan Cauliflower, Chickpea & Onion Bhaji Pasty was the first plant-based pasty to launch to market and is a best-seller. We’re incredibly proud to break new ground.”

The Phat Pasty Company provides hand-made products across the UK to both large and small foodservice operations. Found in cafés, restaurants, theme parks and other large catering locations, it supplies some of the largest foodservice wholesalers.

Deirdra Barr at the Vegetarian Society, said: “We are excited to see the Plant-Based Trademark getting onto a full range of pasties, pies and

savouries. Phat’s Peppered Steak-Less Pasty, Keralan Cauliflower & Onion Bhaji Pasty, Butternut Squash, Spinach and Vegan Feta Pasty and Spinach Balti Pies are some of the amazing products which will be accredited with the Plant-Based Trademark.

“Developments see customers looking for different terminology.

‘Plant-Based’ is a term which resonates with them and manufacturers too.

The Plant-Based Trademark offers checking and registration services for products which meet the criteria and companies who would like to use plant-based terminology, backed up by our trusted third-party certification to give customers the confidence to make informed purchases.”

Check out phatpasty.com.

Pieminister push for sustainable palm oil

Pieminister is now working with Chester Zoo to help save the rainforest in Southeast Asia.

The pie specialist, whose products are made in the UK and are available in supermarkets, delis and Pieminister restaurants, has joined forces with Chester Zoo to drive a deforestation-free palm oil industry – by becoming a Sustainable Palm Oil Ambassador.

Unsustainable palm oil production has been linked with deforestation, yet sustainably grown palm oil is hugely efficient. It takes up less space and water than alternatives, making it less environmentally damaging than other vegetable oils, if farmed using the right methods.

Chester Zoo wants to protect rainforests by supporting products made with deforestation-free sustainable palm oil, including Pieminister pies. In sourcing 100% identity preserved palm oil, the highest level of certification, Pieminister demonstrates a clear understanding of the role sustainable palm oil can play in halting deforestation, protecting wildlife and improving local livelihoods.

Jeni Hunsley, head of sustainability at Pieminister, said: “In line with our goals, our ingredients must have as low a carbon impact as possible and be deforestation free. Having scrutinised all suitable fats, we firmly believe that identity preserved palm oil is the right choice for us.

“We can trace every single gram of oil shipped from our producer’s century-old plantations in central America to our pie kitchens. By joining Chester Zoo’s Sustainable Palm Oil Community, we want to help consumers differentiate between truly sustainable certified palm oil like ours and the unsustainable alternatives – not just palm – that cause environmental damage. Currently, too many consumers believe that all palm oil is bad, and this just is not true.”

Pieminister will also be coming on board as a sustainable palm oil champion for the Oxford community, led by the

Sumatran Orangutan Society.

Catherine Barton, policy lead at Chester Zoo, said: “Nearly 90% of deforestation is attributed to agricultural expansion, and a vast array of species and habitats are under threat.

“The palm oil industry has recognised this and creating demand for deforestation-free sustainable palm oil is vital to ensure the sustainable palm oil industry becomes the norm and not a niche sector. We cannot thank Pieminister enough for the work they have done.”

To become an ambassador, get in touch with Catherine Barton, Eleanor Evans, or spocity@chesterzoo.org.

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

220 0

Premium Panesco breads with a twist

With authenticity continuing to be a key driver within foodservice, Panesco has tapped into this by adding two new premium bread products to its range.

Made in Italy, its Pane Tartaruga can be served hot or cold as a sandwich carrier. Its unique turtle shape, combined with Italian flavours, make it a breakfast or lunchtime snack across all foodservice operations.

This fully baked treat is vegan and vegetarian friendly and comes pre-sliced for ease.

Panesco’s Shell Roll Rye stands out for its distinctive character. Made from a blend of rye and wheat flour, it is enriched with fermented sprouted rye grains and brown linseed, creating a rich and well-balanced flavour.

Its flour-dusted crust and carefully selected ingredients contribute to a rustic appeal, while the natural sweetness of sprouted rye and linseed enhances both taste and texture. The result is a premium roll with authentic freshness.

Well-suited across all foodservice establishments, these rolls are part-baked, therefore allowing caterers to only ‘bake off ’ exactly what they need, when they need it –meaning more convenience and a lot less wastage.

Rebecca Calveley, trade marketing manager for La Lorraine Bakery Group, said: “Our new bread products are a delight to not only eat but to look at – complementing many different flavours and adding variation to any food and drink offering. This not only creates flexibility for caterers; it can also provide them with a fantastic opportunity to drive sales and increase margins.

“I have no doubt that these breads will be a huge hit within foodservice, and we look forward to introducing them to new and existing customers across the industry.”

Roots & Renewal foraging series for Burnt Chef

The Burnt Chef Project has launched an event series dedicated to reconnecting with nature and wellbeing. ‘Roots & Renewal’ will take place in partnership with Totally Wild UK, providing a unique experience that blends the art of foraging, wellness and sustainability with a hands-on, immersive experience.

Designed to connect guests with like-minded individuals who share a passion for food, wellbeing and sustainability, attendees gain expert knowledge on ethical foraging, while enjoying a communal cooking experience with what they find. At each event, The Burnt Chef Project will host a dedicated wellness session to promote mental health awareness and wellbeing in the hospitality sector.

Roots & Renewal is one session per month from April-October this year, guided by a team of experts for a hands-on experience in some of the most picturesque woodlands in the UK. Tickets are £35 for the day.

The Burnt Chef Project is focused on bringing the subject of mental health to the forefront of the industry and collaborating with like-minded brands. As such, ‘Roots & Renewal’ has several sponsorship opportunities available for those who share their dedication to its wellness messaging.

With a fully comprehensive digital marketing presence, additional press coverage and marketing exposure, brands will create a partnership alongside The Burnt Chef Project’s latest series. Sponsors can also showcase products and get involved with the wellness sessions or cooking experiences with a dedicated spot for a brand representative to attend and engage with guests.

Kris Hall – founder of The Burnt Chef Project – said: “We are always looking for new ways to support

mental wellbeing in the hospitality industry, and ‘Roots & Renewal’ is a perfect reflection of that mission.

“By immersing ourselves in nature, learning the art of ethical foraging and coming together to cook and connect, we can take a step back from the pressures of daily life and focus on balance and resilience.

“These events offer a unique opportunity for individuals to not only reconnect with the land but also themselves and like-minded people. We’re excited to bring this experience to life and break down the stigma around mental health in our industry.”

Marketing@theburntchefproject.com.

EVENT DATES AND LOCATIONS:

Monday 21 April – Bragenham Farm, North London

Tuesday 19 May – Wild Weald Woods, Sussex

Tuesday 17 June – Whinlatter Forest, North West

Monday 14 July – Pentiddy Woods, Cornwall

Monday 28 July – Bragenham Farm, North London

Monday 4 August – Taste the Wild, Midlands

Tuesday 14 October – Wild Weald Woods, Sussex

Our food-to-go range has been designed with optimum clarity, maximum shelf presence, ease of use and circularity in mind. The bowls, containers, trays, tubs and pots in our range suit all requirements. Bespoke designs are also available.

Key features and benefits:

• Extend shelf life and reduce food waste

• Excellent clarity to maximise on shelf display

• Lightweight, hygienic and safe

• Available in a variety of depths

• UK Plastic Tax compliant

We work hard to stay ahead of a constantly moving consumer world by being agile, innovative and passionate about the possibilities of packaging. From design and tooling manufacture through to extrusion and thermoforming, we take care of everything in-house.

All products available in up to 100% rPET and fully recyclable

We are members of:

FEA confirm business role for Gibson

The Foodservice Equipment Association (FEA) has appointed Rob Gibson CFSP as business development consultant. Gibson has enormous experience, having held senior roles with leading names, including Falcon, Lincat and AutoQuotes. He has also set up two businesses in the commercial catering equipment sector and is a former FEA council member.

He will build and maintain relationships with key stakeholders and look to forge partnerships to enhance member benefits and drive growth. Gibson will also support FEA and its committees as part of the commitment to identify improvements and opportunities relating to FEA membership.

“I’m really excited to be joining FEA,” said Gibson. “After 36 years, it’s an opportunity to give something back to the industry I love. Having been on the FEA council, I understand what the association brings to members. Indeed, in my previous career the FEA was a fantastic support, especially when we headed into the pandemic –the advice we received was invaluable.

“I look forward to working with FEA to grow the membership and promote the tools that they offer to help members develop and grow their own businesses.”

Chair of FEA, Emma Brooks, said: “I’ve known Rob for years and am delighted that we have attracted a man of his professionalism.”

OPTIMA primed to deliver stylish efficiency

Premium kitchen equipment manufacturer MKN has unveiled its new OPTIMA line. It seamlessly combines technological innovation with proven quality and ease of use to deliver exceptional performance.

Offering a blend of precision digital and analogue controls, OPTIMA provides chefs with the best of both worlds. Developed with flexibility and durability in mind, the modular design means OPTIMA has a tailor-made solution for kitchens of any size.

Incorporating the latest induction technology, OPTIMA Ranges offer variable power settings, precise temperature control and induction efficiency management. This also includes electric deep fat fryers, griddles, braisieres, frying pans, bain-maries, multicookers, infragrills and worktops. Each piece has been crafted to deliver robustness, visibility, comfort and efficiency. While the first-of-its kind ‘multi safe connect’ allows for the effortless movement of pans between units without the need for lifting and ensures hygienic and efficient cleaning.

It is fully compatible with MKN’s Cloud ConnectedKitchen® system, the same technology used in FlexiChef® and MKN’s combi steamers. Boasting visibility and control from every angle, the range sets new standards in ergonomics, hygiene, security and simplicity of installation.

Wayne Bennett, regional vice president, UK & Ireland at MKN, said: “The OPTIMA product range is not just the next step in kitchen evolution; it represents the pinnacle of our innovative capabilities. It is our response to the challenges faced

by modern commercial kitchens. With its versatility, advanced design and premium features, it lays the foundation for a new generation of professional kitchen technology, providing essential solutions for today’s operators.”

Key features include:

● Ergonomics and intuitive operation: A combination of digital and manual control with a premium stainless steel rotary knob ensures ergonomic, easy and precise handling.

● Digitalisation and connectivity: Seamless integration into modern kitchen environments. Similar to the FlexiChef® and MKN combi steamers, it is fully compatible with the MKN Cloud ConnectedKitchen®.

● Frysafe safety innovation:  The Frysafe electronic safety temperature limiter (STB) sets new standards in fryer safety, offering maximum fire protection. In addition to its fail-safe design, the minimum oil level monitoring function provides additional safety.

● IPX6 water jet protection and H2 hygiene cabinet – ensuring waterproof, dirt-resistant storage and enhancing cleanliness and safety in commercial kitchens.

Whether it’s seeing your horse romp to victory down the nal furlong or your numbers come up in the lottery, we all love to pick a winner. But when it comes to the Sammies, there are a select few who literally do pick the winners. Event manager Caron Parry takes us through their important role.

The Sammies, the most prestigious event in the sandwich and food to go industry calendar, involves an intensive judging process. What do readers need to know about the judges and their respective backgrounds?

We have 23 judges this year, representing diverse industry sectors. Each one is selected for their specific area of expertise, and we are delighted to introduce them in this edition’s feature ‘Meet the Judges’ and online at thesammies.co.uk.

The event has a storied history. How have the judges’ roles changed? Are there more than ever before?

We now have more judges involved in the judging process, and their roles have certainly evolved as we strive for continuous improvement. However, the integrity and

transparency of the awards remain of utmost importance. Online judging now takes place for some of the awards and we invite all our finalists to present not only to each other but also to our members and, of course, the judges!

Additionally, we now use ESA Retail to conduct mystery shopper visits for our independent retailer awards. The reports are available after the awards, and we hope this will help independent businesses identify their strengths and areas for improvement in the future.

You have extensive awards experience. In terms of what the judges are looking for, has this evolved over time? Indeed, it has. We receive significantly more entries now than when I first started, and the quality and innovation are evident. The industry has also changed a lot. Consumers now have

much more choice, with new trends constantly emerging and an emphasis on healthier products. These are all factors that our judges must consider, and we are very grateful for the time they give us to ensure that the entire process is conducted fairly and rigorously.

How have the awards evolved? I’m sure they look quite different from the early days!

They certainly do. My first awards dinner was in 2015, so it was a steep learning curve. Coming from a hotel event management role, it was a significant change to be the client. However, my experience at The Celtic Manor Resort held me in good stead.

It’s a priority for us to deliver a fantastic awards evening for our guests, and while the award presentations are crucial, the overall evening experience

is also a key part of the planning process. Sometimes, I have to rein in my ideas because I’m happy to blow the budget!

With the actual awards, the number presented on the night hasn’t changed much. However, the award titles must reflect the evolving nature of the sector.

What do you think the awards achieve for the industry, and how does the future look?

They are incredibly important and undoubtedly highlight the fantastic work being done year after year. The awards are well-established, so winning at the Sammies is a real honour, in no small part due to the rigorous judging process.

The future looks very promising, and we hope to continue supporting

the industry for many years to come and recognise those individuals and businesses who work so hard despite the many challenges they face.

Do you have any favourite judging stories or anecdotes?

That’s a tough question. There are probably many, as my partner in crime, Sandra Bennett, and I have had numerous memorable moments, mostly at my expense.

Judging the awards can be quite stressful with its ups and downs, but we’ve built a great relationship with our judges and are always happy to welcome new members to the family.

What can we expect from the judges in this competition? What are they looking for?

Meet the Judges

Innovation will be a key factor for the judges, who will recognise those pioneering the way forward.

Lastly, have the standards improved in terms of the entries? Is it harder to judge now?

Yes, it is more challenging, as we receive so many more entries to review. More companies have embraced the awards, recognising the significance of winning one of the coveted trophies

As mentioned, there’s so much more choice and incredible ingredients for chefs and developers to experiment with. It’s also important to highlight the hard work companies are undertaking to improve the environment.

I don’t envy the judges one bit, and I’m very grateful to be just the facilitator!

Adam Herriott WRAP

Ben Duckworth Greenarc

Dick Searle The Packaging Federation

Lucy Wager Consultant

Dan Silverston Around Noon

Denise Mathieson Waitrose & Partners

Amy Casey Diversified Communications

Gail Walker Red Cool Consulting

Chris John Nisbets

Heather Morris SH Foodie

Anna-Kristine Marsh Futura Foods

Gavin Rothwell Food Futures Insights

Mal Fry Chef Consultant

Mark Salisbury Tiffin Sandwiches

Lindsey Nash Lincat

While

Michele Young Foodservice Support

Robert

Nick Gross

Richard Ebbs Nisbets

Nicola Knight IGD

OF THE YEAR 2025 SANDWICH & FOOD TO GO

The competition heats up as we move to the regional round for the live semi- nals.

Who will make it through to the grand nal on 8 May 2025?

We received nearly 200 entries across the six categories for this year’s competition. Our sponsors have diligently selected their favourite recipes to fill the spots at the three regional semi-finals.

The outcome? Thirty-six of the nation’s most talented sandwich and food-to-go designers are still in the competition and have a chance of reaching the finals. The successful creations and the talented individuals behind them are showcased on the following pages.

We extend our thanks to our hosts, whose generous support is invaluable.

James Burgess from Freshcut Foods wowed the judges at the final in 2024 with this incredible California Prawn Roll.

Roberts Bakery welcomed the team from Sammies HQ, the sponsor judges, and of course, the competitors themselves to their Northwich facility for the Northern semi-final on March 4, 2025.

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

Finally, the next day, the Southern semi-finalists were welcomed to Brakes’ facilities in Reading.

Congratulations to all those who have advanced to this point. We will provide details of the finalists on the Sammies website at www.thesammies.co.uk and in the upcoming issue of the magazine.

The finals take place on 8 May 2025 at the Royal Lancaster, London in the daytime, ahead of the Sammies Awards Dinner. The winners of each category will be announced during the evening before the Sandwich & Food to Go Designer of the Year will be revealed.

See you there!

New for 2025, Flexeserve and ProAmpac are joining forces for our exciting hot-hold food to go category.

Midlands Semi-Finalists

Katsu Curry Bun by Georgina Magowan from Freshcut Foods

Korean Savory Waffle and Chilli Chicken Bites with a Whipped Honey Butter Sauce by Hayley Alouini from Greencore

Hold On, Focaccia for Breakfast? by Harry Dempster from Samworth Brothers

Pit Stop Pinsa by Harry Dempster from Samworth Brothers

Lamb Scimitar by Barny Luxmoore from The Jabberwocky

Northern Semi-Finalists

Get it N'Duja by Donna Mcguire from Deli Lites

Steak and Ale Toastie with a Godminster Cheddar Rarebit by Richard De'Ath from Greencore

Biscoff Apple Pie French Toastie by Abigail Pearce from Greencore

Where Have You Bean All My Life by Ben Bradley from On a Roll Sandwich Company

Chilli Con Carne Wrap by Kerrie-Ann Parker-Thompson from On a Roll Sandwich Company

Southern Semi-Finalists

Braised Oxtail French Dip by Nyani Lebrasse from Around Noon

Haggis Neeps and Tatties Hot Wrap with Whiskey Mayo by Harley Benson from Around Noon

Flake and Fold Veggie Samosa by Fran Crute from The FSC Group

Macca 3 Beef N Cheese by Stephen Jordan-Bird from Samworth Brothers

Horny Cone by Edvinas Smigelskis from Samworth Brothers

Futura Foods are the UK's Mediterranean dairy specialists, supplying premium and innovative products for over 25 years.

Midlands Semi-Finalists

Middle-Eastern Labneh-Lamb Wrap by Georgina Magowan from Freshcut Foods

Honey Harissa Chicken with Labneh Mezza by Hayley Alouini from Greencore

Chargrilled Peach and Labneh Topped Sourdough Slice by Laura Dyson from Greencore

Middle Eastern Labneh protein pancake by Alexandra Cantrell from Greencore

Holy Smokes! Wrap with BBQ Veg and Chilli Labneh Whip by Joshua Berry from Greencore

Northern Semi-Finalists

Spice Up Your Labneh by Kirsty Fitzpatrick from Deli Lites

Crispy Sage Chicken with Anchovy Labneh by Emma Harrison from Greencore

Labneh-Licious Hot Chick by Donna Mcguire from Deli Lites

Sunset Labneh Flatbread by Katherine Robertson from Greencore

Labneh Focaccia Dream by Rebecca Walker from Scotmid Cooperative

Southern Semi-Finalists

Labneh Power Pot by Fran Crute from The FSC Group

Roasted Garlic Labneh and Harissa Spiced Carrot Flatbread by Emma Corkish from The FSC Group

Roasted Beetroot and Preserved Lemon Labneh Mezzaluna by Robert Lawton from Leathams Ltd.

Where's Ya Balls...? by Stephen Jordan-Bird from Samworth Brothers

My Labyrinth by Edvinas Smigelskis from Samworth Brothers

H . Sm

H. Smith Food Group is a leading independent supplier in the UK's foodservice, manufacturing and food to go sectors.

Midlands Semi-Finalists

You're the banti for mi by Emma Bevan from Greencore

Tandoorwich by Matthew Brennan from Samworth Brothers

Buffalo Slider by Harry Dempster from Samworth Brothers

The TFC (Tikka Fried Chicken) by Chrissie Attwell from Samworth Brothers

Cluck Cluck Bang Bang by Barny Luxmoore from The Jabberwocky

Northern Semi-Finalists

Jamaican Me Hungry by Kirsty Fitzpatrick from Deli Lites

Bow Chikka Wow Wow by Donna Mcguire from Deli Lites

Blue Samurai Sandwich by Ildiko Magyari from G C Crosby

Maple Chipotle Chicken Crunch Sub by Abigail Pearce from Greencore

Mumbai Toastie by Ben Bradley from On a Roll Sandwich Company

Southern Semi-Finalists

Katsu Krunchwich by Fran Crute from The FSC Group

Hot Honey Korean Chicken Baozi Buns by Oliver Bloxham from The FSC Group

“Makhani My Murgh” by Stephen Jordan-Bird from Samworth Brothers

Cluckin Banh-Tastic by Matt Brooker from Simply Lunch

Bombay Bhaji Bites by Ivor Peters from Urban Rajah

K i n g s Fine

Kings Fine Cooked Meats are one of the nation's favourite cooked and sliced meat manufacturers.

Midlands Semi-Finalists

The Hawaiian Ham’Wich by Georgina Magowan from Freshcut Foods

Coccolissimo Tricolour by Matthew Brennan from Samworth Brothers

Fit for a King by Harry Dempster from Samworth Brothers

The Pork Blinder by Harry Dempster from Samworth Brothers

It’s Chocolate, Gammon and Blue!! (Awkward Silence) by Chrissie Attwell from Samworth Brothers

Northern Semi-Finalists

Hawaiian Ham-Mì by Kirsty Fitzpatrick from Deli Lites

Hoggin' The Mojo! by Donna Mcguire from Deli Lites

The Ryes Of Ham by Mel Walmsley from Lakes Sandwiches Ltd

Gammon and Piccalilli Circus by Ben Bradley from On a Roll Sandwich Company

Croque Gam-Monsieur by Kerrie-Ann Parker-Thompson from On a Roll Sandwich Company

Southern Semi-Finalists

Pan Ham Flight by Kieran Mcgivern from Around Noon

Gammon and Sticky Pineapple Brioche Bánh Mì by Nyani Labrasse from Around Noon

British Gammon, Tunworth Cheese Custard and Caramelized Onions Quiche by Oliver Bloxham from The FSC Group

The 1888 by Stephen Jordan-Bird from Samworth Brothers

Croque-Keoni-mana by Alice Staines from Raynor Foods

Sake and Black Vinegar Glazed Gammon Sando with Wasabi Coleslaw by Robert Lawton from Leathams Ltd

The Roberts family knows a thing or two about baking, with 130 years and four generations of baking skills and passion.

Midlands Semi-Finalists

Pork Belly Sando by Georgina Magowan from Freshcut Foods

Ktoast Crunch by Matthew Brennan from Samworth Brothers

Steak My Truffle by Matthew Brennan from Samworth Brothers

The Prawn Star Club Sandwich by Harry Dempster from Samworth Brothers

‘Pork Pie Toastie’ by Chrissie Attwell from Samworth Brothers

Northern Semi-Finalists

Gochu Want Me Baby by Kirsty Fitzpatrick from Deli Lites

Ultimate Chicken Kiev Sando by Emma Harrison from Greencore

The Texas Chick by Emma Bevan from Greencore

Classic Patty Melt by Rebecca Walker from Scotmid Cooperative

Cluck Norris by Mike Pritt from Lakes Sandwiches Ltd.

Southern Semi-Finalists

Got This in The Spice Bag by Kieran Mcgivern from Around Noon

Firecracker Scotch Egg Sarnie by Emma Corkish from The FSC Group

Indian Picnic Bread Sandwich! by Robert Lawton from Leathams Ltd.

Fish Supper Sando by Patrick Jackson from Raynor Foods

Chicken Toast by Edvinas Smigelskis from Samworth Brothers

Sodiaal is one of the leading dairy cooperatives in France, producing P.D.O cheeses, Brittany butter, UHT milk and cream.

Midlands Semi-Finalists

Comte Knot by Georgina Magowan from Freshcut Foods

Comte Daddy by Alexandra Cantrell from Greencore

Alpine Allium and Cheese’ Choux Custard Bun by Joshua Berry from Greencore

Kimchi’d Up Beef by Matthew Brennan from Samworth Brothers

Anvil Special 24.3 (+Raclette Halo) by Barny Luxmoore from The Jabberwocky

Northern Semi-Finalists

The Forger’s Feast by Kirsty Fitzpatrick from Deli Lites

Raclette, Pork and Bacon Cubanos by Richard De’Ath from Greencore

Marmite Cheesy Roast Beef Crumpet by Abigail Pearce from Greencore

Forbidden Fruit by Ben Bradley from On a Roll Sandwich Company

K-Pop Comte Street by Ivor Peters from Urban Rajah

Southern Semi-Finalists

Monte Cristo by Kieran Mcgivern from Around Noon

The Crown Of Monte Cristo by Oliver Bloxham from The FSC Group

Raclette Sourdough by Robert Lawton from Leathams Ltd. Roberts BakeryCategorySEMI FINALIST SANDWICH 2025 SodiaalCategorySEMI FINALIST SANDWICH 2025

#Notaphillycheese by Stephen Jordan-Bird from Samworth Brothers

Cosy Croll by Edvinas Smigelskis from Samworth Brothers

Voyage of FTG discovery

Whether it’s new and exciting products, invaluable networking opportunities or exclusive industry speakers, IFE is all set to deliver.

DECADES OF EXPERIENCE

IFE, part of Food, Drink & Hospitality Week, returns to Excel London on 17-19 March 2025, bringing together leading innovators in the food & drink industry, with a strong focus on foodto-go suppliers and solutions.

For over 45 years, IFE has been a leading show for retailers, wholesalers, foodservice and hospitality professionals. The 2025 edition will be no different, as buyers seek products in FTG, from quality sandwich carriers

and premium fillings to developments in convenience and snacking.

The show features 15 dedicated food & drink sections, a packed schedule of showcases and insightful discussions on the Future Food Stage. The Startup Market spotlights disruptive brands with fresh ideas, while an expanded floor presents a range of suppliers across key categories, including Bakery, Snacks & Confectionery, Chilled & Frozen, Grocery & Wholesale, and an enhanced

PREVIEW

Fresh Produce Section in partnership with the Fresh Produce Consortium.

The Grumpy Pigs, a key player in cooked bacon, is showcasing over 30 varieties tailored for foodservice and sandwich production. Scrocchiarella’s premium frozen pizza bases and sandwich carriers, designed to elevate FTG offerings, are sure to impress. And H. Smith Food Group plc is a major supplier of frozen poultry, pork, lamb, seafood and vegetable products, as a trusted partner for wholesalers, caterers, retailers and manufacturers of sandwiches and ready meals.

For those seeking vibrant, highquality FTG ingredients, DFS (Dried Food Solutions) presents premium, semi-dried IQF frozen and sun-dried tomatoes, ideal for sandwiches, salads and Mediterranean-inspired options.

FINGER ON PULSE

Beyond the floor, IFE 2025 features a host of engaging discussions. The Future Food Stage explores major industry trends and provides insights into key cuisines and products.

Sessions include an in-depth look at top consumer trends with FMCG Gurus’ Kate Kehoe, alongside a discussion on how accelerators and incubators are influencing the future of food retail. Another highly anticipated session sees Debbie Davies of Contigo Management Ltd leading a discussion on how online consumer behaviour serves as a predictor for trends in high-street retail.

The contentious subject of ultra-processed foods (UPFs) will also be debated in a panel

moderated by Sian Yates of FoodBev Media, joined on stage by Jessica Stansfield, registered nutritionist & nutrition manager at Huel; Kerri Fidler, head of portfolio, Food for Later at Greencore; Peter Noy, director, Food Systems Institute at the University of Nottingham; and Sarah Bull, head of development at Bakkavor.

The session ‘Stand Out and Scale Up’ will see four marketing experts offering practical strategies for selling more on a tight budget. Richard Medley, founder of Turning The Page, Brett Goldhawk, founder of DesignHawk, Gareth Turner, founder of Big Black Door, and Isabel Lydall, founder of The Curious to Clear Collective will share insights into PR and branding, packaging and more to drive sales and customer engagement.

Sister event, IFE Manufacturing, also offers valuable FTG insights, with the Trends & Innovation Platform hosting sessions on key topics.

Experts will explore opportunities in convenience and impulse, the evolving landscape of allergens, advances in sustainable packaging and plenty more. These discussions are sure to provide buyers and manufacturers with a deeper understanding of the challenges and innovations shaping the future.

IFE 2025 celebrates global food innovation, with exhibitors from over 60 countries and 18 international pavilions showcasing everything from authentic Italian bakery to premium French charcuterie. Visitors looking

for something fresh will find plenty of inspiration at the New Products Tasting Theatre, where they can meet the people behind emerging brands, sample their ranges and hear about future plans.

Highlights include a showcase from the Isle of Man, Charcuterie Masterclass with FICT - Les Entreprises Françaises de Charcuterie Traiteur, and a tasting session with the Free From

Food Awards, offering insights into award-winning producers and allergy-friendly FTG options.

IFE takes place alongside IFE Manufacturing, The Pub Show, HRC and International Salon Culinaire as part of Food, Drink & Hospitality Week.

To nd out more and register for a complimentary trade ticket, check out ife.co.uk.

Planning ahead

Paul Robertson, Coveris’ Food-on-the-Move sales director, elaborates on a new FTG ‘super site’ and invaluable customer support for pending EPR legislation.

KEY DIFFERENTIATORS

Over recent years, we’ve seen sustainability shift from being a trend to a critical business requirement that is measurable across the whole supply chain. Coveris has been at the forefront of this journey through our leading No Waste strategy, the impact of which we’re now seeing with our FTG sites having been industryrecognised as EcoVadis Platinum – operating in the top 1% of global sustainable business performance.

We continue to invest in products and processes to lead the market on this, including the opening of our new FTG ‘super site’ this year which marks a £5 million investment into state-ofthe-art print and nishing capabilities,

set to triple Coveris’ operational footprint in the category. This project brings faster speeds-to-market, enhanced quality, testing and service.

"The impact on FTG has been intensi ed by the functional requirements of the product and the bre-composite classi cation of traditional formats."

It’s e ectively a game-changer for both UK and European FTG sectors. Finally, another key di erentiator for Coveris is our total packaging solutions, delivering multiple packaging formats and hybrid solutions through a single service o ering. Coveris’ vertically integrated lm manufacturing is part of this, enabling us to deliver enhanced control and speed of our materials supply chain to better meet sustainable consumer demands.

Sustainability is no longer a choice and Extended Producer Responsibility (EPR) will penalise those who don’t focus on this, forcing the market to become more proactive and engaged in day-to-day packaging requirements.

As a market leader, we see this as an opportunity to help with cost management, to deliver sustainable solutions. We work closely with customers to navigate burdensome and complex legislation – particularly for smaller scale manufacturers.

LEGISLATION LIMBO

As previously mentioned, the impact on FTG has been intensi ed by the functional requirements of the product and the bre-composite

classi cation of traditional formats. Coveris is in a strong position to support EPR requirements at the lowest cost given our range of market-leading solutions, and as the recyclability assessment methodology (RAM) tool continues to evolve, we are supporting customers to navigate this themselves through a consultative approach, as well as a product development one.

The greatest concern is the risk posed by pack format and material

changes to minimise the cost of EPR, without consideration of impact of shelf-life and carbon emissions. Hence balancing cost and functionality of pack is a key consideration.

Our recent membership with the Alliance for Fibre-Based Packaging, alongside other industry members, is supporting this to overcome infrastructure challenges, enhancing the value of bre-based composites, recycling, and addressing emerging policy through enhanced insight, data and collaboration.

E ectively, EPR is the key trend for packaging, particularly in the FTG sector which is dominated by bre-composite packaging. Given Coveris’ existing market-leading o er, we are in a strong position to advise and provide solutions to meet lightweighting and design for recyclability requirements to t with EPR and RAM guidance.

Outside this, a focus on premiumisation of category, as well as hot eats, is a major opportunity for development of product and packaging – as supported by our top-tier and HEAT ranges.

Check out coveris.com/sustainability.

PACKAGING

Core of the business

Coveris’ current and future FTG o ering centres around four key categories, in line with industry demands and sustainability expectations.

Core fresh range: RecyclaLite

● RecyclaLite is Coveris’ award-winning, super-lightweight sandwich skillet, bloomer and wrap range designed for easy and e cient recycling.

● The recent launch of RecyclaLite R format enhances the core product o er by utilising 30% recycled bre content, maintaining lightweight recyclability, while o setting demand for virgin board.

Hot-to-go: HEAT

● Coveris’ extensive HEAT range targets growing demands for hot eats, as well as extending meal occasions outside of the traditional FTG lunchtime o ering to include breakfast, pastries, dinner solutions and more.

● Utilising an innovative bre-composite, dual-ovenable printed board to enable hot-to-go products to be cooked in-pack, merchandised in-pack, and then eaten in-pack as a hot-hold solution. The range supports a simpler, faster, no-touch process in-store to provide an unrivalled convenience solution for both retailer and consumer.

● Aligning with Coveris’ vision of No Waste, the recyclable HEAT packs support waste reduction targets with advanced heat retention and protection to provide a fully enclosed fold-up board solution, with no requirement for additional wrapping.

Long-life: BarrierFresh MAP

● Extending the core range utilising existing technology, BarrierFreshMAP supports the migration from plastic to bre-based packaging for the long-life European sandwich market.

● Maintaining freshness for longer, as well as recyclability, the packs o er an ultra-long 28-day shelf life (dependent on ingredients), engineered with Coveris’ Freshlife® technology for reduced packaging and food waste.

Premium

● As a major growth area for NPD, supporting increased demand for premium lunchtime products and meal-deals, these new top-tier semi-automated solutions work to support hand-crafted formats, as consumers trade-up to higher price points in the category.

● Unique shelf-impact at point-of-sale, manufacturing e ciencies, recyclability and in many cases packaging reduction, make this a key watch-out for 2025.

INNOVATION MATERIAL

A fully recyclable PET coffee cup lid is just one recent example of how Sharpak continues to push boundaries.

SMOOTH & FAMILIAR

What’s particularly exciting about the Sharpak food to go offering is the breadth of its range. As a member of the European-wide GUILLIN group, it has access to over 25,000 products in a variety of materials and formats, ensuring diverse needs are met.

“A major recent innovation is our launch of the first fully recyclable PET coffee cup lid, which can be collected for recycling at kerbside,” said Teresa McHugh, UK division head of marketing.

“Manufactured in the UK, what makes this product truly special is that unlike fibre-based alternatives,

which can compromise the mouthfeel, it provides a smooth and familiar experience, elevating the coffee drinking process. At the same time,

"We are exploring how our award-winning technologies can be applied to other product categories.”

it transforms a traditionally nonrecyclable item (PS lid) into one that can be collected at kerbside and reprocessed, significantly reducing waste. For every 100 million 12-16oz coffee cup lids switched from PS to PET, 350 metric tons of non-recyclable plastic are removed from the market (based on PS lid weight of 3.5g).

“Beyond this, material innovation remains a key focus as we continue to push boundaries in functionality and consumer experience. We’re also exploring how our award-winning technologies can be applied to other product categories, solving new challenges and driving further positive

change in the packaging industry.”

The Guillin tagline is ‘we protect your food’, and it certainly has the skills and experience to guarantee this. With a commercial presence in more than 70 countries, 19 production sites and 31 companies contributing to a €900m (£746m) turnover, the pioneering spirit comes across loud and clear – dating back to the company’s inception in 1972.

POTENTIAL SHORTFALL

Sustainability is more important than ever, but can be a complex animal.

“We are seeing a clear focus, particularly from customers, around ‘designed for recycling’, weight reduction and increasing recycled content in plastics – all of which are key priorities for our business,” continued McHugh. “There is a recognition that we must always do our part by ensuring packaging is designed for recycling from the outset.

“Increasing recycled content in plastics has its own set of challenges. With only 55% of plastic currently recycled in the UK (as per the 2022 UK Plastics Pact report), there is a limited supply of post-consumer recycled (PCR) content. Increased access to PCR materials is essential to support ongoing demand for rPET content in packaging. Without this, the industry faces a potential shortfall as demand continues to rise. It is essential that the whole supply chain works together to improve recycling rates and increase the availability of PCR.

“Another key trend is the demand for innovative packaging designs that enhance product visibility. Consumers want

to see what they are buying before making a purchase, and our customers are exploring creative ways to showcase products, while maintaining freshness and protection.

“By balancing sustainability with functionality and aesthetics, we’re helping brands meet expectations, while ensuring packaging remains part of a circular economy.”

And with so much competition, Sharpak looks to stand out with industry-leading innovation, UK-based manufacturing and integral support.

“As part of a larger group, we have access to 25,000+ SKUs, giving customers an unrivalled choice of solutions. Our commitment to innovation drives everything – from pioneering materials to awardwinning designs that meet market demands. With investment in manufacturing, we stay ahead of the curve, delivering high-quality and future-ready packaging.

“All our UK sites hold the prestigious BRCGS AA rating, with Aylesham achieving the elite AA+ rating in an unannounced audit –

PACKAGING

proof of our relentless dedication to excellence. When it comes to expertise, quality and innovation, Sharpak is built to lead.”

AGILITY IS KEY

In recent weeks, industry players have expressed dissatisfaction with the Extended Producer Responsibility (EPR) scheme in its current format, including the Food & Drink Federation. It’s due to land in October 2025.

“From our conversations with customers and industry stakeholders, it’s clear that sandwich and FTG operators are becoming more aware of sustainability challenges and making conscious efforts to choose responsibly. However, what does sustainability really mean? There isn’t a single, country-wide definition – some focus on CO₂ emissions, others on reducing reliance on virgin materials. The answer often depends on priorities, which is why informed decision-making is so crucial.

“A better understanding of Life Cycle Assessments (LCAs) can help businesses evaluate the full

environmental impact of packaging and make the best choices for their specific needs. We use LCAs to support our customers and help them with informed choices, ensuring that sustainability decisions are backed by data rather than perception.

is creating challenges for packaging suppliers and our customers. While we are fully committed to supporting a more circular economy, the lack of clarity on implementation timelines and specific requirements makes longterm planning more complex.

“As EPR regulations come into effect, this will become more relevant, encouraging operators to take a more proactive role in packaging choices. While progress is being made, education and clarity remain essential to driving truly effective change.”

But there can be no doubt that it’s an issue Westminster is failing to take a firm grip on.

“Uncertainty around legislation

“Despite this, we continue to invest in sustainable solutions, ensuring products align with the likely direction of regulatory change. We’re also actively engaging with customers and industry bodies to help them navigate these evolving requirements. As the situation develops, we remain agile, ready to adapt and committed to driving sustainable innovation,” concluded McHugh.

PACKAGING

MAKE THE TRANSITION

Recycling can be tricky with multiple materials, which is where compostables help – and Vegware delivers a range of options.

CLEAR THINKING

A key market for operators is compostables. It’s an evolving area of packaging that has a vital role to play in foodservice, especially food to go.

“They offer a solution where food contamination makes recycling difficult, such as with greasy or sauced foods,” said Kelly Falconer, Vegware’s head of marketing.

“Sandwiches and FTG present a specific challenge because they often combine multiple materials – think of a sandwich wedge with a card base, film window and label. Designing these for composting requires

careful material selection and ensuring all components are certified compostable. Vegware specialises in this complexity, offering a range of solutions designed for FTG, from burger boxes made from moulded fibre to PLA salad containers.

As a one-stop shop for packaging, Vegware can help businesses by providing expert advice on material choices, composting best practices and understanding regulations.

“We also offer a variety of support materials, including bin stickers and educational resources, to help operators and their customers understand how to properly dispose of compostable packaging,” continued Falconer. “Critically, all our products are clearly labelled with certifications.”

QUESTION OF PRIORITIES

Vegware is constantly innovating to meet the evolving needs of the foodservice sector.

“We’re particularly excited about advancements in fibre-based packaging,” continued Falconer. “We are also working on expanding our recyclable and renewable materials range. This shows a commitment to ongoing research and development to create even more sustainable and functional packaging solutions.”

And in terms of whether the government should be doing more to help, Falconer is unequivocal.

“Yes, we believe it has a crucial role to play in supporting the transition to sustainable practices. This could include incentives for businesses that adopt compostable packaging, investment in composting infrastructure, and clearer, more consistent regulations around waste management. A joined-up approach is essential. Consistency in messaging and infrastructure will help businesses and consumers do the right thing.”

But the outlook for the rest of the year looks positive, with anticipated continued growth in demand for sustainable packaging solutions.

“Customers are increasingly aware of the environmental impact of their choices, and businesses are responding by prioritising sustainability. We expect more innovation in materials and design and would love greater investment in composting infrastructure.

“We see a clear trend towards consumers actively seeking out businesses that demonstrate a commitment to sustainability. There is a greater understanding of the importance of proper waste disposal and the role of compostable packaging in reducing environmental impact. They are more educated than ever – and voting with their wallets. This increased awareness is driving demand for sustainable packaging and this trend will continue to strengthen,” concluded Falconer.

Refined solutions PACKAGING

Alex Noake, Sabert Corporation Europe’s senior vice president and MD, enlightens us on exciting bagasse advancements and how proactivity is essential in 2025.

You’ve been a key packaging player for decades. In 2025, how do you feel about how the sector has developed? It has evolved enormously, driven by sustainability, functionality and regulation. Packaging is no longer just about protecting food – it is a critical element of branding, operational efficiency and environmental responsibility.

At Sabert, we’ve always stayed ahead of the curve, ensuring that our solutions meet and exceed sustainability goals, while delivering best-in-class performance. Today, the challenge isn’t just complying with regulations – it’s about providing solutions that genuinely improve both the customer experience and the operator’s bottom line.

In terms of sandwich & FTG, what’s next?

There’s a demand for packaging that is functional, sustainable and visually appealing, while protecting the integrity of the food.

One area I’m excited about is R&D advancements in bagasse. Just when you think bagasse is a commodity, Sabert elevates it to the next level. We also have fantastic paperboard innovations on the way. This rich pipeline

will take moisture and grease resistance, heat retention, structural integrity and seal-ability to new heights. That’s all I’m saying for now but stay tuned!

Beyond materials, we’re focusing on intelligent design that enhances efficiency, ease of use and recyclability. In this fast-moving industry, convenience, sustainability and durability must go hand in hand.

Foodservice and hospitality face many challenges. How can you deliver the best business plan for operators?

In a market where cost pressures are relentless, the right packaging should be seen as an investment. Our approach at Sabert is simple: deliver solutions that improve efficiency, reduce waste and enhance the end-user experience.

For operators, this means:

● Leak-proof, grease-resistant, durable packaging that reduces food waste and complaints.

● Optimised nestability, stackability and storage efficiency, streamlining back-of-house operations.

● Sustainable, regulation-ready solutions, avoiding last-minute compliance costs.

A major hidden cost is supply chain disruption and unpredictability – so working with a global company, with UK and European manufacturing, is certainly worthwhile. When businesses partner with a specialist manufacturer, they benefit from expertise, innovation and a deep understanding of the supply chain. Professional manufacturers don’t just supply packaging – they design,

Sabert joins Alliance for Fibre-Based Packaging

Sabert Corporation Europe has become a founding member of the newly formed Alliance for FibreBased Packaging, created to provide an expert voice in the development and implementation of waste and recycling policy the UK.

Other members of the new organisation include: McDonald’s; Costa Coffee; M&S; Huhtamaki; Seda; Benders; Colpac; Sonoco; ProAmpac; Coveris; Graphic Packaging; and the European Carton Makers Association (ECMA).

“We are proud to be working with other businesses across the fibrebased packaging value chain,” said

Alex Noake. “The Alliance will focus on the benefits of fibre-based and fibrebased composite (FBC) packaging, which perform critical functions to protect food and other consumer goods, provide consumer safety and hygiene, while enabling convenience and efficiency.

“We put particular emphasis on ensuring that all our foodservice packaging is renewably sourced and fully recyclable – and that wherever possible contains a high proportion of recycled material. To close the loop, it is essential that as much fibre-based packaging material as possible is collected, sorted and recycled, so we

develop and refine solutions to meet real-world operational needs, because we have the technical expertise, quality control or long-term investment in product performance. By contrast, there are purely transactional importers focusing solely on price. This can create risk around consistency, security, and compliance with environmental and social sustainability requirements.

A resilient supply chain isn’t just about cost, it’s about reliability. Foodservice businesses already face tight margins and operational challenges; the last thing they need is uncertainty over packaging availability or quality. Keeping supply chains as local as possible and working with trusted, experienced manufacturers protects continuity and brand reputation.

There have been frustrations around changing legislative requirements. What’s your take on the current status quo? The regulatory landscape remains uncertain, making it difficult to plan ahead. From EPR to single-use bans, there is navigation of an ever-changing set of requirements.

Rather than waiting for legislation to dictate change, we believe in proactive sustainability. Sabert focuses on futureproof solutions – like fully recyclable, fibre-based packaging and high recycled-content rPET – ensuring customers are ahead of compliance rather than scrambling to react.

What’s needed is clear, practical regulation that aligns with real-world recycling and/or composting infrastructure. That is why Sabert actively engages with industry bodies and policymakers to ensure legislation drives genuine sustainability, not just box-ticking.

How do you stay on top of trends in a fast-moving sector?

The best insights don’t come from trade reports or conference panels – they come from being on the ground,

are fully committed to working closely with the Alliance, the UK government and stakeholders to ensure that the detailed implementation of waste and recycling policies supports this outcome,” concluded Noake.

speaking directly with our highly valued distributor partners, as well as foodservice operators, chefs, marketeers, sustainability leads and procurement teams. I make it a priority to stay closely connected because the most valuable information comes from the coalface.

When you’re in this constant dialogue, you see trends emerging before they become mainstream. That’s why Sabert is ahead of the game, because we listen to the market, not just to spreadsheets or second-hand information.

At the same time, we believe in supporting UK and European manufacturing where possible — not just for economic reasons but because it delivers real advantages to operators. A strong local manufacturing option means greater supply chain resilience, faster response times and direct control over product quality.

We don’t only supply packaging; we engineer solutions that support success. That’s why the most successful operators understand that partnering with a dedicated, professional manufacturer brings real benefits far beyond the price tag.

Colpac has achieved a 22% reduction in carbon emissions in year three of its net-zero programme.

This result way surpasses the company’s original forecast of 4% annual carbon reduction.

Colpac has reduced emissions across several key areas, including transport optimisation, on-site energy reduction and purchasing policy development. Colleague engagement and collaboration has also been strengthened, resulting in widespread buy-in at all levels and team members actively contributing ideas.

“By fostering a collaborative culture, we have exceeded targets and empowered our team to make meaningful contributions to our net-zero goals,” said Talia Goldman, ESG manager at Colpac. “I am so proud of what we have achieved so far and can’t wait to see what we can accomplish in years to come.”

In addition to emissions savings, Colpac has enhanced data collection methods in partnership with energy consultants, Inspired PLC. The teams

Impressive emissions figures for Colpac

implemented more accurate transport emissions measurements and even developed bespoke emissions factors to reflect real-world data. These enhancements demonstrate Colpac’s consistent dedication to elevating data integrity.

“Colpac has spent significant time and effort increasing the quality and accuracy of data, particularly in the complex area of third-party transport. Our implementation of a percentageladen system demonstrates exemplary attention to detail that is rarely seen in corporate greenhouse gas reporting at this stage. We are proud to support Colpac in developing bespoke emissions factors to make data collection as precise as possible and pave the way for informed, impactful climate action,” said Dr Harriet Kildahl, ESG manager at Inspired PLC. Colpac’s net-zero programme,

launched in 2023, incorporates a comprehensive strategy to address Scope, 1, 2 and 3 emissions. Current targets are Scope 1 net-zero by 2035, Scope 2 net-zero by 2030 and overall net-zero by 2045. In Feb 2024, Colpac secured SBTi validation, further solidifying its commitment to longterm science-based goals.

With plans to re-establish its baseline data, Colpac is levelling the playing field and exceeding largerscale operators, setting a powerful precedent for others to follow.

Talia Goldman, Colpac ESG manager

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A natural alternative PACKAGING

College caterer gains multiple bene ts from Celebration

Packaging’s zero-touch wooden cutlery dispenser.

HYGIENE & CONVENIENCE

Cardi & Vale College (Coleg Caerdydd a’r Fro) has found success using Celebration Packaging’s zero-touch, disposable wooden cutlery dispensers.

“We originally trialled them in one of our canteens and the feedback was really positive,” said Anthony Ruston, head of department – Catering and Retail Operations, CF10 Retail Ltd. “Customers really appreciate that the unit keeps the cutlery in a more sanitary condition than just being placed in a traditional tray.

“We were also using less cutlery, as people took just what they needed and there were fewer breakages. This trial was a success, and the dispensers have been rolled out across all catering sites that we operate.”

Celebration Packaging recently launched the revolutionary, zerotouch disposable wooden cutlery dispensers, looking to deliver a combination of hygiene, convenience and sustainability.

“For end-users, there are no levers or buttons to press, as they simply pull the cutlery handle from the dispenser,” said Celebration packaging director, David Oates.

“This creates a sanitary dispensing solution, signi cantly reducing the chance of contamination by bacteria, germs and viruses, which is common with traditional open cutlery trays and pots.

“Meanwhile, operators have

absolutely zero contact with the cutlery when lling the dispenser, which stops cross-contamination.”

TAKE YOUR PICK

It prevents wastage and overconsumption, as customers only pick what they’re going to use, rather than taking – and touching – multiple items. Ideal for self-service, takeaway and QSRs, food kiosks, food courts, service stations and stadiums, the unit has a small footprint when placed on counters or can be wall or stand mounted.

"It creates a sanitary dispensing solution, signi cantly reducing the chance of contamination by bacteria, germs and viruses."

The robust dispenser is designed to be easy to maintain, as the transparent housing shows the cutlery level, and it is purely mechanical with no power or batteries required.

“These dispensers o er a professional minimalist, modern looking, practical and organised

solution, especially when compared to messy and unorganised open cutlery trays or pots, which are often a hotbed for germs, viruses and bacteria,” continued Oates.

“But perhaps the biggest bene t is that consumers only touch the handle of the piece of cutlery they are going to use, so it is both a hygienic and waste-saving solution.”

To load the hygienically packed, factory-sealed cutlery re ll pack, simply open the ap, press the red button and pull out the cartridge. The knives, forks or spoons can then be placed in the corresponding cartridge, and the tape tab pulled o and bag removed. Pull the trigger to release the rst piece, press the red button and push the cartridge back into the dispenser, which is now ready to use.

Wooden cutlery is 100% natural – an alternative to the now banned single-use plastic cutlery. The dispensers are easily branded, creating an opportunity for operators wanting to advertise or announce special promotions or events.

Customers can tailor the unit by selecting any three cartridges to suit requirements. Choose regular-sized or the newest smaller snack-sized knives, forks and spoons – or a combination of both. There is an option to build your own dispenser, with a variety of regular and small snack-size cutlery.

Check out packagingfood2go.co.uk.

Crispy Bacon

Ready to eat

Convenient to use

Natural beechwood smoked bacon rashers

STEAM COOKED & ROASTED CHICKEN BREAST FILLET

•Succulent and ready to eat

•No additives

•EU-27 origin

•Diced / strips / slice / whole fillet

LARDONS

•Versatile

•Great tasting

•Crunchy

•The ideal ingredient

COATED CHICKEN

Coated breast fillet products

•Crunchy coatings with tender chicken

•Cookin 5 range

•Be-spoke product design service

•EU-27 origin

STREAKY BACON ON PARCHMENT

•Limited handling

•Natural beechwood smoke

•Convenient, cook it your way

•Great tasting

BACK BACON

•Ready to eat

•Convenient

•Thinly sliced

•The perfect breakfast rasher

Preparation is key

Business owners need to be ready to respond to new packaging legislation. Richard Harrow, former Pizza, Pasta & Italian Food Association (PAPA) chairman, offers some invaluable insight.

EVOLVING LANDSCAPE

January 1, 2025, marked the implementation of a pivotal shift in packaging regulation, with the introduction of the Extended Producer Responsibility (EPR) for waste packaging legislation.

This significant new law fundamentally alters how the costs of household packaging collection, recycling and disposal are allocated, placing the financial burden squarely on brand owners. For businesses, this represents both a challenge and an

opportunity to adapt to the evolving regulatory landscape. So, what is EPR?

Basically, it mandates that businesses bear the full cost of managing the packaging they place on the market. This includes expenses associated with household collections, public waste bin management and, in Scotland and Wales, litter collection.

The financial implications of EPR are significant. Just before the end of 2024, the Department for Environment, Food & Rural Affairs (Defra) released two critical updates. On December 20, they

issued the third iteration of estimated fees per material type. For the first time, specific rates were provided, although Defra emphasised that these figures are provisional. Experts anticipate the total cost could exceed Defra’s estimate of £1.4 billion.

These fees are weight-based, a system that may disadvantage heavier materials like glass compared to plastics. Already, the drinks industry has warned of potential price increases of up to 12p per bottle. Compounding this, plastics are subject to an existing

tax of £217.85 per tonne (rising to £223.69 in April 2025), unless the material contains at least 30% recycled content. Combined with EPR, this brings the total tax to £708.69 per tonne from April 2025.

On December 23, Defra published the Recyclability Assessment Methodology (RAM). This document, outlining how modulated fees will apply from 2026, categorises packaging materials as Green, Amber or Red. Those deemed difficult to recycle (Amber and Red) will incur additional taxes. While the specific fee structure remains unknown, businesses should start planning now to avoid penalties.

Another component of EPR involves auditing public waste bins, as industry will be responsible for covering these costs. Items most frequently discarded in these bins will attract additional taxes, likely impacting the out-ofhome market more than retail. While a timeline for these audits is pending, PackUK – the new EPR administrator within Defra – began operations on Jan 25, 2025. Responsibilities include publishing guidelines, running information campaigns, collecting

"Looking ahead, EPR is only beginning and uncertainties remain. One guarantee is that substantial invoices will start arriving by Q3 2025."

fees and distributing payments to local authorities.

Defra has also approved the establishment of a Producer Responsibility Organisation (PRO) to support EPR’s operational aspects. However, the relationship between PackUK and PRO is yet to be clarified.

ACTIONS FOR OWNERS

EPR shifts a significant financial burden from local and central governments to industry. Businesses must act swiftly to determine their obligations.

Failing to register if obligated could result in civil penalties. Even those not directly obligated will likely face higher costs, as the tax applies to nearly all consumer-facing packaging. Branded product owners pay the tax, which may be passed down the supply chain.

Small producer (exempt)

Large producer (fees)

If your packaging features your name or logo, you may be directly responsible for EPR taxes. Engage with your packaging supplier to assess the impact of RAM and explore options to replace Amber and Red materials with recyclable alternatives. Additionally, prepare for increased data reporting requirements as modulated fees are introduced in 2026.

Looking ahead, EPR is only beginning and uncertainties remain. However, one guarantee is that substantial invoices from PackUK will start arriving by Q3 2025. Businesses should act now to mitigate costs and ensure compliance. Proactive engagement with suppliers, careful analysis of materials and staying informed will be key to navigating this new regulatory environment.

Breakfast of EGG

Not only do poached eggs come in di erent sizes… but the yolk can also be tailor-made for a di erent consistency and mouthfeel. Well, at Just Egg they can!

SCIENTIFIC APPROACH

If there’s one man ideally placed to take advantage of the growing egg market, it’s the founder of Just Egg, Pankaj Pancholi.

Government gures up to Q4 2024 show that UK production volumes increased by 4.2% from 2023, with 254 million dozen produced for human consumption – an annual jump of 4.2%. And supermarkets are reporting strong numbers on ‘egg protein pots’, tying in with consumer demand for healthier lunchtime daypart options.

So, Pancholi’s goal of driving his pre-packed poached egg o ering is perfectly timed, with major ambitions across foodservice and retail.

“I have a degree in microbiology and started out as a lab technician, originally at Walker’s Crisps,” said Pancholi. “I then became a microbiologist at a well-known soup company, before graduating to quality assurance manager at FreshPak. I then specialised in hard-boiled eggs.

“In 14 happy years, I helped grow the company and even devised

sandwich llings before becoming a director. Up next was my own company, Deli Fresh, working with Sainsbury’s and developing llings and chutneys within the famous ‘Taste the Di erence’ brand.”

IN GREAT SHAPE

All roads led to Just Egg in 2003. A purpose-built site was created in six months, so Pancholi could combine his scienti c expertise and manufacturing experience. He imported a machine from Germany and took production in a di erent direction.

“I tried something new with hard-boiled egg packaging. Usually, thousands of plastic buckets were used that couldn’t be claimed back or recycled, also leading to contamination problems. I simpli ed things with a quality, sealed bag in a cardboard box. It was revolutionary and is common practice today.

“A friend who used to work for Eat, later bought by Pret, was importing poached eggs from France but wasn’t happy – he encouraged me to give it a go. With investment, I came up with machinery and, after six months, we emerged with a poached egg product.”

There was an original burger shape but he was able to go further, with a standard oval design. Once the Pret deal went through, Pancholi had to rethink his plans and venture out on his own. Fast-forward to 2020 – and Covid!

“It’s been a hell of a journey but we are in a great place now. Not only do we o er two di erent shapes but can

actually dictate the type of poached egg. For example, there is a scotch egg business that prefers a runny yolk for a di erent mouthfeel. Because we batch process rather than utilise a continuous production line, we exert more control, and this level of expertise is unique in the UK.”

All boxes are ticked at Just Egg, with the Lion brand and free-range guarantee, produced in a 2500 sq ft factory. And food safety is a given, with Pancholi’s two sons – Nishal and Sagar – valuable members of the business as an electronics engineer and technical manager, respectively. An ongoing partnership with Subway and various other wholesalers, caterers, bars and restaurants are testament to Just Egg’s success.

“Our poached eggs are special – in just three minutes. They can even be microwaved. Everyone manufactures in di erent ways but ours are exceptional. And we have a fantastic opportunity to grow across retail and all foodservice sectors.”

Free range, easy to prepare, packs of four, poached eggs from leading UK manufacturer, Just Egg Chilled Foods. Put them next to the pre-packed sausages and bacon for a perfect breakfast sell…

Our individually sealed eggs are prepared and packed to ensure optimum freshness and to preserve flavour, providing your customers with the freshest, tastiest version of their favourite snack.

Ideal for breakfasts, hot sandwiches, mu ns and salads, this high protein o ering is produced using the very best, free range eggs, with a 14-day

shelf life and easy to peel, simple to remove packaging. With the outer packaging designed to catch the eye of the consumer, our poached eggs are guaranteed to maximise sales.

For further information on Just Egg Chilled Foods’ poached eggs and its other products, log on to www.justegg.co.uk or call 01162 742 822.

FOUR TO THE FLOOR

The UK Food & Drink Shows are a welcome spring celebration of all that’s exciting in the industry, alongside an outstanding speaker line-up.

BIRMINGHAM BOUND

O ering topical insight on trends in menu development and convenience retailing to building loyalty through social media and mobile apps, the UK Food & Drink Shows is must-visit FTG event.

Around 30,000 visitors and 1500 exhibitors from across the grocery, hospitality, specialist retail and manufacturing sectors come together in April to network, see the latest innovations and gain invaluable insights.

This year’s event, at NEC Birmingham from 7-9 April, comprises four shows that target a sector of the food & drink industry:

● Food & Drink Expo provides buyers from retail, hospitality, wholesale, foodservice and manufacturing with product sourcing opportunities, with The Restaurant Show also integrated.

● Farm Shop & Deli Show brings together suppliers to showcase the best of local and speciality produce.

● National Convenience Show provides a platform for the convenience retailing sector to come together.

● Foodex Manufacturing Solutions is the leading trade event for processing, packaging and logistics industries.

LISTEN UP

Once again, there is a packed programme of expert speakers, panels and demonstrations. New themed areas include the Co ee Zone, Packaging Zone, Future Food Zone and Business Advice Hub.

“At a time of continuing challenges in the shape of high input prices and rising employment costs, alongside the pressure on consumer spending, the shows o er an opportunity to gain invaluable insight and inspiration,” said William Reed exhibitions managing director, Andrew Reed.

For free tickets, visit foodanddrinkexpo.co.uk.

UNMISSABLE PANELS AND PRESENTATIONS:

Monday 7 April

The Convenience shopper: Everything you need to know Lumina Intelligence o ers the latest data and insight.

Claire Pointon: Expanding the possibilities of delivery

Just Eat’s MD on tapping into new audiences.

Food to go trends in 2025: Foodservice vs Retail

Everything you need to know about consumer habits.

Loyalty in hospitality: Driving frequency through apps The rise of loyalty programmes and keys to getting them right.

Trends to watch: The future of food and drink

How will consumer and market behaviour evolve?

Tuesday 8 April

Win big with TikTok shop

How to launch and grow through TikTok Shop.

Mastering social media: Your story is your superpower Uncovering systems and hacks that engage an audience and amplify impact.

UK eating out market: Consumer and market trends to watch

Identify the who, what, where, when, why and how of the UK out-of-home market.

Britain’s Best Loaf 2025

Announcing the winners across categories, including innovation, sourdough and gluten free.

Wednesday 9 April

Packaging unwrapped: Trends to watch in 2025

Industry experts discuss business trends, materials and legislation.

Social media trends 2025: How to stay ahead of the game

Learn where growth is happening, what audiences want and how to use AI for creating impactful, future-proof content.

Hospitality menus: What’s hot and what’s not? Which ingredients are becoming prevalent? Is ‘premium’ making a comeback?

UK Food & Drink Shows

Comprising: Food & Drink Expo, Farm Shop & Deli Show, National Convenience Show, Foodex Manufacturing Solutions. 7-9 April 2025, NEC Birmingham

Taste the experience

Importing and distributing quality products is the H. Smith Food Group plc approach. We spoke with MD, Chris Smith.

Congratulations on 35 years in the industry – that’s quite the landmark. It’s been an amazing journey, from an idea for the future to seeing the company establishing itself across the foodservice sectors. Massive thanks go out to clients and suppliers who were there at our humble beginnings, some of whom are still with us today!

Are there exciting new products on the horizon?

Always! We have just signed o two ranges for Q2. One of which is based around Korean avours – Spicy Korean Chicken Bites, Korean BBQ Pork Ribs & Crispy Gochujang Belly Bites. The other uses charcoal grilling methods with punchy combinations – Tikka, Peri-peri, Italian Herb & Spicy Mango! All fully cooked and ready to eat.

What key trends are you seeing in the FTG marketplace?

Things are evolving rapidly. Consumers are increasingly seeking healthier and more sustainable options, which we fully support. For many years, there has been a growing interest in international cuisines for the more adventurous.

It’s an incredibly challenging time for foodservice/hospitality. How are you managing to keep costs minimal and not pass them onto the consumer? This is without doubt the hardest task we face. Internationally imported goods are up for feed, raw material and general costs but sea freight expense has increased considerably in some cases. We are rm believers in keeping price rises to a minimum where possible.

Can you expand on key partnerships? Our relationships have grown over the 35 years. Our aim is to be respectful to both sides, transparent and forward thinking – and these basic footprints are still as important as they were when we rst started.

Frozen food in foodservice is a growing market with operators showing a keen interest. Would you agree and how is this happening? Yes, totally. It is gaining a far stronger reputation than years gone by. With food prices going up year on year, people are more conscious about cost saving and

food waste. We pack all foodservice products in an IQF format leaving no waste at all. There have also been signi cant improvements in the quality of frozen foods. Advances in technology have helped preserve taste, texture and nutritional values.

How important is sustainability?

When we built our current premises 10 years ago, we placed 645 panels on the south-facing roof to generate energy, which was the start of our endeavours towards carbon footprint reduction. We have a thorough sustainability policy which we are committed to putting into action over the next three years and beyond.

We are also grateful for the loyalty shown to us by our team, clients, suppliers, our bankers and everyone else associated with our journey so far – and remain committed to serving the industry in the same aspirational ways we always have.

The essence of premiumisation

Whether it’s understanding the ‘barbell effect’ and exciting global trends or delivering food safety excellence, Dawn Farms continues to put the customer first.

EXPERIENTIAL TIMES

Uncovering that meaty ‘sweet spot’ for customers is undeniably a challenge in 2025. From Gen Z seeking phone-friendly pix to an increased understanding of ingredients from around the world, staying ahead of the trend curve is a 24/7 business – but Dawn Farms leaves no stone unturned.

“Through our regular food safaris and monthly social media monitoring, we’ve observed the ‘barbell effect’, where price remains a key driver but a growing influence of food as an experience is spurring innovation,” said Karen Byrne, Dawn Farms consumer insights manager.

“Global flavours, unique meat cuts and cuisine fusion are driving this change. We recommend a visit to our Trend Catcher report (see QR code, right) to keep informed on what’s happening. We

use this to guide development at Dawn Farms, and some of our newest products include a peppery Pastrami, homestyle Rotisserie Chicken, Sweetcure Maple Butter Bacon, Korean Gochujang Chicken and Birria Beef – perfect for that experiential sandwich and dip occasion.

“Bold, high-protein combinations are driving creativity on platforms like TikTok and Instagram,” continued Byrne. “Consumers want ‘wow’ flavours that offer comfort and escapism. Sandwiches are being elevated, while their crossover with pizza continues to grow.”

Dawn Farms sees grab-and-go as a real opportunity, with handhelds set to dominate.

“Korean flavours, particularly Gochujang, and hot honey are gaining momentum in this

fusion cuisine. Another area to watch is British and American classics, with salt beef, pastrami and traditional back bacon proving popular.”

Dawn Farms’ next campaign will be focused on capturing the essence of this premiumisation, providing

consumers with an elevated, nostalgic and even indulgent eating experience through retail or QSR channels.

PERCEIVED VALUE

A family-owned company established in 1985, Dawn Farms has become the largest B2B specialist supplier of precooked meat, plant protein, fermented and dried sausage ingredients outside the US. Alongside the world’s leading food brands, spanning 50 international markets, these partnerships illustrate remarkable longevity.

“We are fortunate to work with the best sandwich manufacturers and global QSR/delivery high street chains,” said Bryan Murphy, UK sales director. “We invest in people and relationships, putting the customer first.

“Meat is usually the ‘hero’ that

makes a sandwich deliver and our goal is to be the protein supplier of choice. We provide a full menu solution, while our sister company – TMI Foods in Northampton – is the leading Britishbased manufacturer of cooked, crispy and back bacon, specialist sausage products including pigs in blankets, and cocktail sausages. TMI has extended its capability to plant-based bacon and sausage, cooked onions and vegetables and meat snacks.

“As a B2B company, our expertise is focused on product performance in the customer’s own environment, be that a QSR, store or sandwich line. Precooked brings obvious advantages in relation to labour savings, lower energy usage, less waste and product security and consistency.”

But it’s a sector under incredible

pressure, from production costs to sustainability, plus demand for meatfree. Throw in geopolitical instability, animal health diseases, inflation and contentious Budget announcements and it’s a complex picture.

“Top of mind for customers is a safe, secure and reliable supply chain,” continued Murphy. “With facilities across Ireland, the UK and Germany, we are well positioned to meet their demands. Sustainability targets are looming large, and as members of Origin Green and the Science Based Target Initiative, we have a comprehensive programme in place. The concept of ‘perceived value’ has taken precedence over a simple price metric, especially for forward-thinking companies navigating risk.

“Issue of the day is raw material inflation, especially with beef, and to a lesser extent poultry, as demand outstrips supply. The market will correct itself but core demand for beef – including among Gen Z’s –remains strong and is driving a lot of the sandwich innovation. Consumer insight drives NPD and understanding these changes in preferences and behaviours is vital for tailoring offerings effectively. The persistent

MEATS

popularity of beef is another reminder not to underestimate the superiority of taste in consumer decision making.”

As for plant-based products, demand has stabilised for Dawn Farms, while quality standards, taste and flavour are undeniably improving.

SAFETY FIRST

But ultimately food safety takes precedence over everything.

“Social media spreads bad news faster than good – and companies cannot afford a gamble with their brand. With rising consumer expectations and regulatory scrutiny, ensuring the highest safety standards is essential for customer trust and reputation, particularly in a pricedriven marketplace. Protecting the business of the customers we supply is integral to our proposition of creating added value for both partners.

“Trust, reputational assurance, secure supply chains and peace of mind are all high on the B2B value pyramid for buyers. Food Plus+ is our service proposition on quality and safety, building on HACCP and the highest BRC ratings.

“Additionally, the business of safety is being revolutionised by technology. Whole Genome Sequencing (WGS) allows the regulator to pinpoint the source of food safety incidents in days rather than weeks. WGS is built into our Food Plus+ programme,

providing another layer of security for the production environment and our clients. This enhanced approach is evident at every step of the journey. We continuously invest in research, new processes, technologies and our people, because food safety is part of our culture, while a safe and secure supply is our promise.”

Sustainability has also been a priority for Dawn Farms. This became more formalised as one of the founding members of the Origin Green programme, established in 2012.

“We are now on our third iteration of the evolving plan which sets out specific targets under our four platforms of Environment, Sustainable Sourcing, Health & Nutrition and

Workplace & Community. Each year, our plan and results are submitted for independent audit. We set up the ‘All Our Futures’ sustainability programme to bring on board TMI in the UK and Haas in Germany. We are also members of EFECA and SEDEX.

“Like many in the food business, Scope 3 is by far our biggest challenge. In addition to working closely with suppliers, we diversified into plant proteins and have developed hybrid concept products that we believe will grow in importance as 2030 targets come into view. EUDR implementation will be a focus this year, as we prepare our IT traceability systems for compliance in December,” concluded Murphy.

Sizz ling W ith

sibilitie s

Great British Bacon.

Fully Cooked and Ready to Eat, saving Time, Labour and Energy.

READY TO ORDER I READY TO EAT

Rooster’s revamp with cluckin’ new look!

Middleton Foods, the UK’s leading supplier of premium chicken coating systems, has revamped its hugely successful breading brand, ‘Rooster’s’. With a fresh new look, Rooster’s now epitomises a contemporary, modern brand representative of the fried chicken phenomenon which has driven the boom in the UK’s chicken shop scene.

Speaking about the relaunch of Rooster’s, which brings the brand in line with the more edgy and modern chicken shop chains that are especially popular, Ryan Baker, sales manager Middleton Foods, commented:

“What better way to celebrate the success of Rooster’s – which has become a staple in the Middleton Foods portfolio since launching over 20 years ago – than with a rebrand that sees us embrace and re ect the tremendous popularity of the UK fried chicken scene.

“Chicken shops are trendy and we’re leading the charge in the premium chicken coating revolution, investing in NPD which doesn’t just meet the standard, it sets it; so separating Rooster’s from our core range presents us with a huge opportunity to further grow our business, which is really exciting.”

Rooster’s is quite di erent to the standard Middleton Foods o ering and is a unique brand in its own right. Keeping its existing colour palette to ensure recognition, but with a new vibe to modernise the brand, the new Rooster’s logo is clean, simple and stylised to re ect the heritage behind it and make Rooster’s now more suited to a contemporary demographic and the explosive uplift in the market.

For further info about Rooster’s, visit roostersbreading.com or call Middleton Foods on +44 (0)1902 608122.

Rashers

For 30 years, we have been enjoying the great outdoors in our home county of Somerset, making organic food for all to love.

On our family farms, we believe in doing things the right way and you can taste it in our products. From our famously creamy organic yogurt and milk to our wholesome, hearty soups, every single one of our 150+ products is made with love, as tasty as nature intended.

We’ve proudly supported regenerative organic farming since the very beginning, working in harmony with the land to help nature thrive, so that your family can delight in the very

NEW PRODUCTS

best avour-packed goodness that local British pastures have to o er. And our commitment to bringing you delicious, a ordable organic food that supports healthy and sustainable diets is stronger than ever – we’re here to help you make every-day sustainable choices one glass, spoon or bowl at a time.

Our organic dairy products taste great and are packed with vitamins and minerals that are bene cial in helping our bodies to function well, as part of a healthy, balanced diet and lifestyle.

We wanted to share the health bene ts of milk, yogurt, cheese and the rest of our delicious products, and let you in on the facts about the wonderful world of organic dairy.

www.yeovalley.co.uk /  www.yeovalleypro.co.uk.

WorldBake Ltd unveils

Ditsch Pretzel Bites

WorldBake Ltd, a prominent player in the UK’s frozen baked goods industry, is delighted to announce the launch of its newest product: Ditsch Pretzel Bites.

Crafted to perfection, these bitesized pretzels feature a golden-brown, salted crust with a satisfyingly soft and chewy centre. Ideal as a snack, party appetiser or paired with a variety of dips, Ditsch Pretzel Bites provide a versatile option for both

casual and gourmet settings. Their convenient size and authentic pretzel avour are sure to appeal to a broad range of consumers.

Designed for ease of use, these pretzel bites are thaw & serve, ensuring quick preparation without compromising on quality.

As with all Ditsch products distributed by WorldBake in the UK, these bites deliver the rich, traditional pretzel taste that customers know and love.

“We are thrilled to

introduce Ditsch Pretzel Bites to our product portfolio. This launch o ers customers a premium, high-quality option that caters to the growing demand for convenient, unique, and avourful snacks – all the way from the US,” said James Varney, national account manager at WorldBake.

For businesses looking to diversify their snack o erings or enhance their bakery range, WorldBake’s Ditsch Pretzel Bites provide the perfect solution, combining convenience, avour and versatility in one delicious mouthful.

UP

COMING

SPECIAL

Fillings

Trends, provenance, meat/dairy/plant-based

FOCUS

FTG future

Pasta, salads, street food, international cuisine, festival prep

EXCLUSIVE

Breakfast

Market analysis, convenience, healthy options, NPD

REVIEW

2025 Foodservice Packaging Association Awards

• Purpose Built

• BRC approved site

• Manufacturer of Std & Free Range Cooked Egg Products

• ‘Lion’ approved site

• Standing orders

• Delivery notes

• Production

• Invoicing & accounts

• Ingredients & nutrition

• Handhelds etc.

ADVISORY & CONSULTANCY

Planglow Ltd.

The FSC Group WorldBake Ltd.

BAKERY PRODUCTS

Durum Company UK

Food Attraction Ltd.

Jacksons Bakery

Mission Foods

Pan Euro Foods

The Bread Factory (GAIL’s)

The FSC Group WorldBake Ltd.

BESPOKE SOFTWARE/IT

Mezze

Planglow Ltd.

CHEESE & DAIRY PRODUCTS

Futura Foods UK Ltd.

Leathams

Pan Euro Foods

Yeo Valley Farms (Production) Ltd

CHUTNEYS & RELISHES

Leathams

Zafron Foods Ltd.

DRESSINGS, SAUCES AND MAYONNAISE

Fresh-Pak Chilled Foods

Futura Foods UK Ltd.

Leathams

Zafron Foods Ltd.

ALIMENTOS DAILY FRESH S.A.

El Quillay 573

Parque Industrial Valle Grande

Lampa

Santiago

Chile

Contact: Carlos Guerrero

Tel: +562 24119171

cguerrero@dailyfresh.cl

EGGS & EGG PRODUCTS

Fresh-Pak Chilled Foods

Futura Foods UK Ltd.

Leathams

Pan Euro Foods

Stonegate Farmers

Zafron Foods Ltd.

EVENTS

lunch! NORTH 11-12 March 2025

EQUIPMENT & VEHICLES

BFR Systems

Deighton Manufacturing

Flexeserve

Grote Company

Jiffy Trucks Ltd.

Industrial Robotic Solutions

Millitec Food Systems Ltd.

Planglow Ltd.

Reflex Lables

FACTORY MACHINERY

BFR Systems

Deighton Manufacturing

Grote Company

Industrial Robotic Solutions

Millitec Food Systems Ltd.

FISH PRODUCTS

H Smith Food Group plc

Leathams

Pacific West Foods Ltd

Pan Euro Foods

Zafron Foods Ltd.

SIGMA BAKERIES PO Box 56567

3308 Limassol, Cyprus

Contact: Georgios Georgiou

Tel: +357 25 878678

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

FOOD TO GO

Food Attraction

BSA Product Index

Pacific West Foods Ltd.

Pan Euro Foods

Pasta Foods

The FSC Group

FRUIT

Leathams

INSURANCE

Insurance Protector Group

LABELS & LABELLING

Colpac

Planglow Ltd.

Reflex Pack Plus

MEAT PRODUCTS

RED MEAT

Dartmouth Foods

Dawn Farms UK

Gierlinger Holding GmbH

H Smith Food Group plc

Kings Fine Cooked Meats

Leathams

Pan Euro Foods

Seara Meats BV

SUBWAY

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

Contact: Frederick De Luca

Tel: 01223 550820 www.subway.co.uk

POULTRY

Cargill Protein Europe

Dartmouth Foods

Dawn Farms UK

H Smith Food Group plc

Kings Fine Cooked Meats

Leathams

Pan Euro Foods

Seara Meats BV

OILS

Pan Euro Foods

ORGANIC PRODUCTS

Leathams

Yeo Valley Farms (Production) Ltd

PACKAGING

BFR Systems

Colpac Ltd.

Coveris Flexibles

Planglow Ltd.

Pro-Ampac RAP

Reflex Pack Plus

Sabert

Sharpak Aylesham

Waddington Europe

Woodly

PASTA

Leathams

Pasta Foods

PLANT-BASED

Food Attraction

Leathams

Melton Foods

Pan Euro Foods

TMI Foods

SANDWICH FILLINGS (READY PREPARED)

Fresh-Pak Chilled Foods

Zafron Foods Ltd.

SANDWICHES

See BSA Sandwich Manufacturers

SALADS, FRUIT & VEGETABLES

Agrial Fresh Produce Ltd.

Leathams

Pasta Foods

The FSC Group

SOUPS

Leathams

Pasta Foods

Yeo Valley Farms (Production) Ltd

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

Tel: +32 2 731 69 77

Fax: +32 2 731 69 78

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

BAKERY INSERTS

Sigma Bakeries Ltd

BREAD

Sigma Bakeries Ltd FRANCHISING

Subway ORGANIC PRODUCTS

Sigma Bakeries Ltd SANDWICHES

Alimentos Daily Fresh S.A Tamarind Foods

SANDWICH FILLINGS (prepared)

Sigma Bakeries Ltd

SPECIALITY BREADS

Sigma Bakeries Ltd

BSA Suppliers Index

AGRIAL FRESH PRODUCE LTD

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

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

DARTMOUTH FOODS

1-9 Hearder Court, Beechwood Way, Langage

Business Park, Plymouth PL7 5HH

Contact: Greg Choulerton Tel: 01803 833123 greg.choulerton@ dartmouthfoods.co.uk www.dartmouthfoods.co.uk

BFR SYSTEMS

Unit 118 Baldoyle Industrial Estate, Dublin 13 Ireland

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

CARGILL PROTEIN EUROPE

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

Contact: Stuart Bowkett Tel: 0121 274 1107 Cpe_Customerservices@cargill.com www.cargill.co.uk

COLPAC LTD

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

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

DAWN FARMS UK

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

Contact: Jon Watkin Tel: 01604 583421

info@dawnfarms.co.uk www.dawnfarms.ie www.dawnfarms.ie/tmi-foods

DEIGHTON 
MANUFACTURING (UK) 
LTD

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

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

COVERIS FLEXIBLES UK LTD

Cromwell Road, Eynesbury, St Neots, Cambridgeshire PE19 2ET

Contact: Sales Department Tel: 01480 884300
 UKfoodservice@coveris.com www.coveris.com

DURUM COMPANY UK (ENDO FOODS) 10 Princes Road, Montagu Industrial Estate, Edmonton N18 3PR Tel: 020 8920 2612 Info@endosfood.com

FLEXESERVE

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

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

FOOD ATTRACTION LTD

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

Contact: Jake Karia

Tel: 0116 2744066 jake@foodattraction.com www.jakeandnayns.com

FRESH-PAK CHILLED FOODS

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

Contact: Joe Martin Tel: 01226 344850

joe.martin@fresh-pak.co.uk www.fresh-pak.co.uk

FSC

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

Contact: James Simpson

Tel: 01934 745600

james@thefscgroup.com
 www.thefscgroup.com

FUTURA FOODS UK LTD.

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

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

GIERLINGER HOLDING GMBH

Weingartenstraße 14, A-4100, Ottensheim, Austria

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

GROTE COMPANY

Newtech Square, Zone 2 Deeside Industrial Park CH5 2NT

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

JIFFY TRUCKS LTD

26 Jubilee Way, Shipley, West Yorkshire BD18 1QG

Tel: 01274 596000

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

KINGS FINE COOKED MEATS

H SMITH FOOD GROUP PLC

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

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

INSURANCE PROTECTOR GROUP

B1 Custom House, The Waterfront, Level Street, Brierley Hill DY5 1XH

Tel: 0800 488 0013 business@ipgdirect.co.uk www.insuranceprotector.co.uk

INDUSTRIAL ROBOTIC SOLUTIONS

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

JACKSONS 40 Derringham Street, Hull HU3 1EW

Contact: Commercial Team Tel: 01482 301146 hello@jacksonsbread.co.uk www.jacksonsbread.co.uk

69 Queen Street, Wigan, Greater Manchester WN3 4XH Tel: 01942 322398

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

LEATHAMS LTD

The Circle, Units 10-12

Queen Elizabeth Street, London SE1 2JE

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

LUNCH! NORTH 11-12 MARCH 2025 by Diversified Communications UK Ltd. at Manchester Central Convention Complex, Windmill St, Manchester M2 3GX www.lunchnorth.co.uk

MEZZE

12 Colston Yard, Bristol BS1 5BD

Contact: Hugo Walker Tel: 0117 379 0309 hugo.walker@mezze.io www.mezze.io

MILLITEC FOOD SYSTEMS LTD.

20 Victoria Road, Draycott, Derbyshire DE72 3PS

Contact: Richard Ledger Tel: 01332 320400 sales@millitec.com www.millitec.com

BSA Suppliers Index

MISSION FOODS EUROPE LTD

Renown Avenue, Coventry Business Park, Coventry CV5 6UJ

Contact: James Brown

Tel: 07725 496799

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

PASTA FOODS

Forest Way, Norwich NR5 0JH

Contact: James Palmer

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

PLANGLOW LTD

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

Contact: Rachael Sawtell

PACIFIC WEST FOODS LTD

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

Sales Contact: Martin Finegan Tel: 07747603872 martinfinegan@ pacificwestfoods.co.uk www.pacificwestfoods.co.uk

PAN EURO FOODS

20-22 Wenlock Road, London N1 7GU

Contact: Steve Matthew Tel: 00353 1 6301490

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

Tel: 0117 317 8600 Fax: 0117 317 8639 info@planglow.com www.planglow.com

PROAMPAC-RAP

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

Contact: Martin Beaver

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

REFLEX PACK PLUS

Moat Way, Barwell, Leicestershire LE9 8EY

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

SABERT UK LTD

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

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

SEARA MEATS BV

2nd Floor, Building 1, Imperial Place, Maxwell Road, Borehamwood WD6 1JN

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

SHARPAK AYLESHAM LTD

Aylesham Ind Est, Aylesham, Canterbury CT3 3EF

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

STONEGATE FARMERS

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

Tel: 01249 730700

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

THE BREAD FACTORY (GAIL’S) Unit 12 Garrick Industrial Est, Irving Way, Hendon, London NW9 6AQ

Tel: 020 8457 2080 customercare@breadltd.co.uk www.breadltd.co.uk

WADDINGTON EUROPE

Brue Avenue, Bridgwater TA6 5YE

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

WOODLY Firdonkatu 2 T 63 00520

Helsinki Finland

Contact: Patrik Kuitunen

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

WORLDBAKE LTD

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

Contact: Lucy Rogers Tel: 01536 419 900 lucy.rogers@WorldBake.com www.WorldBake.com

YEO VALLEY FARMS (PRODUCTION) LTD

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

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

ZAFRON FOODS LTD

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

Contact: Graham Cox Tel: 0844 847 5116

gcox@zafronfoods.co.uk www.zafronfoods.co.uk

LINKED ASSOCIATION

LOCAL AUTHORITY CATERING ASSOCIATION

LACA Administration

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

THE BRITISH SANDWICH AND FOOD TO GO ASSOCIATION MANAGEMENT COMMITTEE

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

CHAIRMAN

James Faulkner, Leathams (Supplier)

VICE CHAIRMAN

Rusty Warren, Subway (Sandwich Bar Chain)

THE COMMITTEE

David Winter, Consultant

Arun Mayor, Greencore (Producer)

Sukina Coyle, Greggs (Baker)

Gary McDowell, Deli-Lites (Producer)

Dan Silverston, Around Noon (Producer)

Jared Winder, WHSmith (Retailer)

Wayne Greensmith, Samworth Brothers (Producer)

Jude Walker, The FSC Group (Buying Agency)

Jake Karia, Food Attractions (Producer)

Dan Barrett, The Bread Factory

Bryan Murphy, Dawn Farm Foods (Supplier)

Simon Bos, Gravitywell (Supplier)

Mark Salisbury, Tiffin (Producer)

Joshua Ogilvy, Flexeserve (Supplier)

SECRETARIAT

Jim Winship, Director

BSA Manufacturers & Distributors

AROUND NOON LTD.

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

Tel: 0283 0262333

info@aroundnoon.com www.aroundnoon.com

BRCGS Rating – AA

AROUND NOON (LONDON) LTD.

762A/763A Henley Road, Slough SL1 4JW Tel: 01753 523 636

infoANL@aroundnoon.com www.aroundnoon.com

BRCGS Rating – AA

AROUND NOON (SOHO)

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

Contact: Daniel Silverston Tel: 0203 058 1245

dan@sohosandwich.co.uk www.sohosandwich.co.uk

BRCGS Rating – A

BRADGATE BAKERY

Beaumont Leys, Leicester, LE4 1WX

Tel: 0116 2361100

commercialftg@ samworthbrothers.co.uk

BRCGS Rating – AA+

DELI-LITES IRELAND LTD.

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

Contact: Barbara Hawkins Tel: 07786 435198

barbara.hawkins@delilites.com www.delilites.com

BRCGS Rating – AA+ BCorp certified

GREENCORE FOOD TO GO LTD - PARK ROYAL

Willen Field Rd, Park Royal, London NW10 7AQ

Tel: 0208 956 6000 www.greencore.com

BRCGS Rating – AA+

BRC Plant Based

GREENCORE FOOD TO GO LTD – MANTON WOOD

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

Tel: 01909 512600

www.greencore.com

BRCGS Rating – AA+

BRC Plant Based

GREENCORE FOOD TO GO LTD – BROMLEY BY BOW

Prologis Park, Twelvetrees Crescent, London E3 3JG Tel: 0207 536 8000 www.greencore.com

BRCGS Rating – AA+

GREENCORE FOOD TO GO LTD. – ATHERSTONE

Unit 7, 
Carlyon Road

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

BRCGS Rating – AA+

GREENCORE FOOD TO GO

LTD. – HEATHROW

Unit 366 Stockley Close, West Drayton, London UB7 9BL Tel: 0208 629 8600 www.greencore.com

BRCGS Rating – AA+

MELTON FOODS

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

Tel: 01664 484400 commercialftg@ samworthbrothers.co.uk

BRCGS Rating – AA+

BRC Plant Based and Gluten Free standards

ON A ROLL SANDWICH COMPANY

The Pantry, Barton Road, Middlesbrough TS2 1RY Contact: James Stoddart Tel: 01642 707090 jstoddart@onarollsandwich.co.uk www.onarollsandwich.co.uk

BRCGS Rating – AA+

RAYNOR

FOODS LTD.

Farrow Road, Widford

Industrial Estate, Chelmsford, Essex CM1 3TH

Contact: Sales Tel: 01245 353249 sales@sandwiches.uk.net www.sandwiches.uk.net

BRCGS Rating – AA+

REAL WRAP COMPANY LTD.

Unit 2 Haslemere Industrial Estate, Avonmouth, Bristol BS11 9TP Contact: Jason Howell Tel: 0117 3295020 jason@realwrap.co.uk www.realwrap.co.uk

BRCGS Rating – AA

SAMWORTH BROTHERS

MANTON WOOD

Manton Wood, Enterprise Park, Worksop, Nottinghamshire S80 2RS

Tel: 01909 511800

commercialftg@ samworthbrothers.co.uk

www.samworthbrothers.co.uk

BRCGS Rating – AA+

SANDWICH KING

Enfield Street, Leeds LS7 1RF

Contact: Julie Crimlisk Tel: 0113 2426031

enquiries@sandwichkinguk.com

www.sandwichkinguk.com

STS Audited

SIMPLY LUNCH LTD.

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

Contact Sales

Tel: 0345 2007631

sales@simplylunch.co.uk www.simplylunch.co.uk

BRCGS Rating – AA+

STREET EATS FOOD LTD.

Prince William Avenue, Sandycroft, Deeside, CH5 2QZ

Tel: 01244 533888

Option 1

orders@streeteatsfood.co.uk enquiries@streeteatsfood.co.uk www.streeteatsfood.co.uk

BRCGS Rating – AA+

TIFFIN SANDWICHES

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

Contact: Sales

Tel: 01274 494939

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

BRCGS Rating – AA

ProAmpac’s RecycAll all-paper range is a groundbreaking advancement in sustainable food-to-go packaging, designed to reduce environmental impact while maintaining product protection, visibility, and branding appeal. This fully recyclable, all-fiber solution eliminates traditional plastic film, making it easy for consumers to recycle within standard paper streams.

Visit us at ProAmpac.com to learn more about our sustainability initiatives.