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

www.sandwichandfoodtogonews.co.uk

Take a fresh look at your packaging for this summer S&FTG_216_Mar25_p01.indd 1

ISSUE 216 MAR/APR 2025

See full range

06/03/2025 13:10

Colcannon NEWS

Grumpy crispy bacon flakes

not just for sandwiches HAPPY ST PATRICKS DAY

Come see us at stand 3559

Explore our bacon bits & Flakes at 2 I www.sandwichandfoodtogonews.co.uk

S&FTG_216_Mar25_p02-03_G AB.indd 2

Tel: 01707 596 619

www.thegrumpypigs.co.uk 06/03/2025 16:07

________ _________________________________________

CONTENTS

______________ 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 offer clarity – while celebrating exciting innovation with some of the biggest players in the sector.

There are exclusive event previews, alongside company profiles 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.

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 floor – 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 Refined solutions – Sabert Page 34 Impressive emissions figures – 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

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

________

_____________

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 Classifieds Pages 56-58 Index / Manufacturers & distributors

Handmade with pride

Sandwiches, wraps, rolls and much more handcrafted fresh everyday using the finest ingredients. An extensive range for both retail and hospitality.

Delivered nationwide.

Call the team on 020 3058 1245 or email sales@aroundnoon.com to find out more.

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

PHONE +44 (0) 1291 636338 FAX +44 (0) 1291 630402 WEB www.sandwich.org.uk EMAIL info@sandwich.org.uk

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

Opinions expressed in this magazine are those of the contributors and not necessarily those of J&M Group Ltd or this magazine. No responsibility is accepted for the opinions of contributors. This magazine is published

by J&M Group Ltd. and supports the British Sandwich & Food to Go Association. It is circulated to managers, executives, buyers, retailers and traders in the sandwich industry. © 2025 J&M Group Ltd

S&FTG_216_Mar25_p02-03_G AB.indd 3

WWW.SOHOSANDWICH.CO.UK

www.sandwich.org.uk I 3

06/03/2025 16:07

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.

4 I www.sandwichandfoodtogonews.co.uk

S&FTG_216_Mar25_p04-09_News_G AB.indd 4

06/03/2025 16:57

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.

FMCG FOOD DRINK

2200 www.sandwich.org.uk I 5

S&FTG_216_Mar25_p04-09_News_G AB.indd 5

06/03/2025 16:57

NEWS

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

6 I www.sandwichandfoodtogonews.co.uk

S&FTG_216_Mar25_p04-09_News_G AB.indd 6

06/03/2025 16:57

NEWS

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:

waddingtoneurope.com info@waddingtoneurope.com +44 (0) 1278 410160 www.sandwich.org.uk I 7 Copyright Waddington Europe 2025. All rights reserved.

S&FTG_216_Mar25_p04-09_News_G AB.indd 7

06/03/2025 16:57

NEWS

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. ●

8 I www.sandwichandfoodtogonews.co.uk

S&FTG_216_Mar25_p04-09_News_G AB.indd 8

06/03/2025 16:57

NEWS

WELCOME TO

GAGGIA

GA

NO

IA MILA GG Est’d

1938

• Fresh dairy or plant based

milk

• Barista standard milk foam • Consistent beverage quality

and texture

THE ART OF PERFECTION 01902 355 000

gaggiamilanoprofessional

PACK

gaggiaprofessional

Gaggia Professional

SEAL

SELL

QUALITY HEAT SEALING MACHINES FOR SANDWICH, WRAP, SALAD AND READY MEAL PACKS Here at Soken Engineering we have 20 years experience, including worldwide sales.

Our innovative UK built all electric machines range from low-cost entry level to high throughput production line models.

SOKEN ENGINEERING IS PART OF THE JENTON GROUP

• Increases shelf life (for up to 3 days) • Less food waste • Greener packaging options • Food-to-Go and Convenience packs • Medical, Pharma, Parts

FROM SINGLE PACK MANUAL TO HIGH SPEED LINEAR AUTOMATIC MACHINES

www.sokenengineering.com

+44 (0)1256 892 194 www.sandwich.org.uk I 9

S&FTG_216_Mar25_p04-09_News_G AB.indd 9

06/03/2025 16:57

Whether it’s seeing your horse romp to victory down the final 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

S&FTG_216_Mar25_p10-17_Sammies_a.indd 10

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

06/03/2025 14:03

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?

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!

Meet the Judges

Adam Herriott WRAP

Amy Casey Diversified Communications

Anna-Kristine Marsh Futura Foods

Ben Duckworth Greenarc

Chris John Nisbets

Dan Silverston Around Noon

Denise Mathieson Waitrose & Partners

Dick Searle The Packaging Federation

Gail Walker Red Cool Consulting

Gavin Rothwell Food Futures Insights

Heather Morris SH Foodie

Lindsey Nash Lincat

Lucy Wager Consultant

Mal Fry Chef Consultant

Mark Salisbury

S&FTG_216_Mar25_p10-17_Sammies_a.indd 11

Tiffin Sandwiches

06/03/2025 14:04

Meet the Judges

Michele Young Foodservice Support

Nick Gross LansburyHundred

Nicola Knight IGD

Rhian Newman Futura Foods

Richard Ebbs Nisbets

You’ll find profiles of each of our judges on the Sammies website at www.thesammies.co.uk.

While you’re there, take a look at the results of the first part of the judging process as the finalists in each award category will be revealed over the coming weeks.

If you’re a finalist, we’ve got finalist logos and social media assets to help you shout about your success.

Robert Potts Consultant

Simon Stenning FutureFoodservice

Matthew Isaacs My Emissions

Contact Sandra Bennett at Sammies HQ on 01291 636348 or email sandra@sandwich.org.uk.

Book your place for

THE SAMMIES AWARDS DINNER 8 May 2025 at the Royal Lancaster, London www.thesammies.co.uk

S&FTG_216_Mar25_p10-17_Sammies_a.indd 12

06/03/2025 14:04

OUR SPONSORS

The Sammies are made possible by the incredible backing of these amazing companies.

If youʼd like to join them email Sandra Bennett

sandra@jandmgroup.co.uk

S&FTG_216_Mar25_p10-17_Sammies_a.indd 13

06/03/2025 14:04

SANDWICH & FOOD TO GO OF THE YEAR 2025

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

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

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

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.

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.

S&FTG_216_Mar25_p10-17_Sammies_a.indd 14

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!

06/03/2025 14:04

SEMI FINALIST SANDWICH

Futur aF o

Flexeserv e/ Pr

ac Category mp oA

ategory sC od

SEMI FINALIST SANDWICH

2025

2025

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

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

Midlands Semi-Finalists

Midlands Semi-Finalists

Katsu Curry Bun

by Georgina Magowan from Freshcut Foods

Middle-Eastern Labneh-Lamb Wrap

by Georgina Magowan from Freshcut Foods

Korean Savory Waffle and Chilli Chicken Bites with a Whipped Honey Butter Sauce

by Hayley Alouini from Greencore

Honey Harissa Chicken with Labneh Mezza

by Hayley Alouini from Greencore

Hold On, Focaccia for Breakfast?

by Harry Dempster from Samworth Brothers

Chargrilled Peach and Labneh Topped Sourdough Slice

by Laura Dyson from Greencore

Pit Stop Pinsa

by Harry Dempster from Samworth Brothers

Middle Eastern Labneh protein pancake

by Alexandra Cantrell from Greencore

Lamb Scimitar

by Barny Luxmoore from The Jabberwocky

Holy Smokes! Wrap with BBQ Veg and Chilli Labneh Whip

by Joshua Berry from Greencore

Northern Semi-Finalists

Northern Semi-Finalists

Get it N'Duja

by Donna Mcguire from Deli Lites

Spice Up Your Labneh

by Kirsty Fitzpatrick from Deli Lites

Steak and Ale Toastie with a Godminster Cheddar Rarebit

by Richard De'Ath from Greencore

Crispy Sage Chicken with Anchovy Labneh

by Emma Harrison from Greencore

Biscoff Apple Pie French Toastie

by Abigail Pearce from Greencore

Labneh-Licious Hot Chick

by Donna Mcguire from Deli Lites

Where Have You Bean All My Life

by Ben Bradley from On a Roll Sandwich Company

Sunset Labneh Flatbread

by Katherine Robertson from Greencore

Chilli Con Carne Wrap

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

Labneh Focaccia Dream

by Rebecca Walker from Scotmid Cooperative

Southern Semi-Finalists

Southern Semi-Finalists

Braised Oxtail French Dip

by Nyani Lebrasse from Around Noon

Labneh Power Pot

by Fran Crute from The FSC Group

Haggis Neeps and Tatties Hot Wrap with Whiskey Mayo

by Harley Benson from Around Noon

Roasted Garlic Labneh and Harissa Spiced Carrot Flatbread

by Emma Corkish from The FSC Group

Flake and Fold Veggie Samosa

by Fran Crute from The FSC Group

Roasted Beetroot and Preserved Lemon Labneh Mezzaluna

by Robert Lawton from Leathams Ltd.

Macca 3 Beef N Cheese

by Stephen Jordan-Bird from Samworth Brothers

Where's Ya Balls...?

by Stephen Jordan-Bird from Samworth Brothers

Horny Cone

by Edvinas Smigelskis from Samworth Brothers

My Labyrinth

by Edvinas Smigelskis from Samworth Brothers

S&FTG_216_Mar25_p10-17_Sammies_a.indd 15

15/04/2025 13:59

Kings Fine C oo

Fo o H. Smith

Category oup Gr

SEMI FINALIST SANDWICH

d

Ca oods tegory dF ke

SEMI FINALIST SANDWICH

2025

2025

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

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

Midlands Semi-Finalists

Midlands Semi-Finalists

You're the banti for mi

by Emma Bevan from Greencore

The Hawaiian Ham’Wich

by Georgina Magowan from Freshcut Foods

Tandoorwich

by Matthew Brennan from Samworth Brothers

Coccolissimo Tricolour

by Matthew Brennan from Samworth Brothers

Buffalo Slider

by Harry Dempster from Samworth Brothers

Fit for a King

by Harry Dempster from Samworth Brothers

The TFC (Tikka Fried Chicken)

by Chrissie Attwell from Samworth Brothers

The Pork Blinder

by Harry Dempster from Samworth Brothers

Cluck Cluck Bang Bang

by Barny Luxmoore from The Jabberwocky

It’s Chocolate, Gammon and Blue!! (Awkward Silence)

by Chrissie Attwell from Samworth Brothers

Northern Semi-Finalists

Northern Semi-Finalists

Jamaican Me Hungry

by Kirsty Fitzpatrick from Deli Lites

Hawaiian Ham-Mì

by Kirsty Fitzpatrick from Deli Lites

Bow Chikka Wow Wow

by Donna Mcguire from Deli Lites

Hoggin' The Mojo!

by Donna Mcguire from Deli Lites

Blue Samurai Sandwich

by Ildiko Magyari from G C Crosby

The Ryes Of Ham

by Mel Walmsley from Lakes Sandwiches Ltd

Maple Chipotle Chicken Crunch Sub

by Abigail Pearce from Greencore

Gammon and Piccalilli Circus

by Ben Bradley from On a Roll Sandwich Company

Mumbai Toastie

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

Southern Semi-Finalists

Katsu Krunchwich

by Fran Crute from The FSC Group

Pan Ham Flight

by Kieran Mcgivern from Around Noon

Hot Honey Korean Chicken Baozi Buns

by Oliver Bloxham from The FSC Group

Gammon and Sticky Pineapple Brioche Bánh Mì

by Nyani Labrasse from Around Noon

“Makhani My Murgh”

by Stephen Jordan-Bird from Samworth Brothers

British Gammon, Tunworth Cheese Custard and Caramelized Onions Quiche

by Oliver Bloxham from The FSC Group

Cluckin Banh-Tastic

by Matt Brooker from Simply Lunch

The 1888

by Stephen Jordan-Bird from Samworth Brothers

Bombay Bhaji Bites

by Ivor Peters from Urban Rajah

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

S&FTG_216_Mar25_p10-17_Sammies_a.indd 16

06/03/2025 14:04

Category

SEMI FINALIST SANDWICH

gory ate lC

SEMI FINALIST SANDWICH

Sod iaa

Ba Robe rts

ry ke

2025

2025

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

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

Midlands Semi-Finalists

Midlands Semi-Finalists

Pork Belly Sando

by Georgina Magowan from Freshcut Foods

Comte Knot

by Georgina Magowan from Freshcut Foods

Ktoast Crunch

by Matthew Brennan from Samworth Brothers

Comte Daddy

by Alexandra Cantrell from Greencore

Steak My Truffle

by Matthew Brennan from Samworth Brothers

Alpine Allium and Cheese’ Choux Custard Bun

by Joshua Berry from Greencore

The Prawn Star Club Sandwich

by Harry Dempster from Samworth Brothers

Kimchi’d Up Beef

by Matthew Brennan from Samworth Brothers

‘Pork Pie Toastie’

by Chrissie Attwell from Samworth Brothers

Anvil Special 24.3 (+Raclette Halo)

by Barny Luxmoore from The Jabberwocky

Northern Semi-Finalists

Northern Semi-Finalists

Gochu Want Me Baby

by Kirsty Fitzpatrick from Deli Lites

The Forger’s Feast

by Kirsty Fitzpatrick from Deli Lites

Ultimate Chicken Kiev Sando

by Emma Harrison from Greencore

Raclette, Pork and Bacon Cubanos

by Richard De’Ath from Greencore

The Texas Chick

by Emma Bevan from Greencore

Marmite Cheesy Roast Beef Crumpet

by Abigail Pearce from Greencore

Classic Patty Melt

by Rebecca Walker from Scotmid Cooperative

Forbidden Fruit

by Ben Bradley from On a Roll Sandwich Company

Cluck Norris

by Mike Pritt from Lakes Sandwiches Ltd.

K-Pop Comte Street

by Ivor Peters from Urban Rajah

Southern Semi-Finalists

Southern Semi-Finalists

Got This in The Spice Bag

by Kieran Mcgivern from Around Noon

Monte Cristo

by Kieran Mcgivern from Around Noon

Firecracker Scotch Egg Sarnie

by Emma Corkish from The FSC Group

The Crown Of Monte Cristo

by Oliver Bloxham from The FSC Group

Indian Picnic Bread Sandwich!

by Robert Lawton from Leathams Ltd.

#Notaphillycheese

by Stephen Jordan-Bird from Samworth Brothers

Fish Supper Sando

by Patrick Jackson from Raynor Foods

Cosy Croll

by Edvinas Smigelskis from Samworth Brothers

Chicken Toast

by Edvinas Smigelskis from Samworth Brothers

Raclette Sourdough

by Robert Lawton from Leathams Ltd.

S&FTG_216_Mar25_p10-17_Sammies_a.indd 17

06/03/2025 14:04

PREVIEW

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

18 I www.sandwichandfoodtogonews.co.uk

S&FTG_216_Mar25_p18-21_IFE_G AB.indd 18

06/03/2025 13:50

PREVIEW

YOUR EDGE IN PAYMENT & BUSINESS MANAGEMENT

BEST RATES GUARANTEE

From

0.290% Per Transaction*

From

0.699% Per Transaction*

*T&Cs Apply. Rates are subject to change.

-

Durable touch screen EPoS with optional extras Bespoke screen customisation, the way you want it Integrated with contactless payment and mobile top-up Standalone debit/ credit card payment facility available Support for hardware/ software/ back-up available UK based customer support, 24/7 365 days Finance options available (subject to credit approval)

sales@3rtelecom.co.uk

01992 574 650

powered by ces software

www.3rtelecom.co.uk

www.sandwich.org.uk I 19

S&FTG_216_Mar25_p18-21_IFE_G AB.indd 19

06/03/2025 13:50

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.

20 I www.sandwichandfoodtogonews.co.uk

S&FTG_216_Mar25_p18-21_IFE_G AB.indd 20

06/03/2025 13:50

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

www.sandwich.org.uk I 21

S&FTG_216_Mar25_p18-21_IFE_G AB.indd 21

10/03/2025 10:04

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 finishing 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 intensified by the functional requirements of the product and the fibre-composite classification of traditional formats."

It’s effectively a game-changer for both UK and European FTG sectors.

Finally, another key differentiator for Coveris is our total packaging solutions, delivering multiple packaging formats and hybrid solutions through a single service offering. Coveris’ vertically integrated film 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.

22 I www.sandwichandfoodtogonews.co.uk

S&FTG_216_Mar25_p22-25_Pack_Coveris_G AB.indd 22

06/03/2025 13:32

PACKAGING

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 intensified by the functional requirements of the product and the fibre-composite

classification 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 fibre-based composites, recycling, and addressing emerging policy through enhanced insight, data and collaboration.

Effectively, EPR is the key trend for packaging, particularly in the FTG sector which is dominated by fibre-composite packaging. Given Coveris’ existing market-leading offer, we are in a strong position to advise and provide solutions to meet lightweighting and design for recyclability requirements to fit 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.

www.sandwich.org.uk I 23

S&FTG_216_Mar25_p22-25_Pack_Coveris_G AB.indd 23

06/03/2025 13:32

PACKAGING

Core of the business Coveris’ current and future FTG offering 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 efficient recycling. ● The recent launch of RecyclaLite R format enhances the core product offer by utilising 30% recycled fibre content, maintaining lightweight recyclability, while offsetting 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 offering to include breakfast, pastries, dinner solutions and more. ● Utilising an innovative fibre-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 fibre-based packaging for the long-life European sandwich market. ● Maintaining freshness for longer, as well as recyclability, the packs offer 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 efficiencies, recyclability and in many cases packaging reduction, make this a key watch-out for 2025.

24 I www.sandwichandfoodtogonews.co.uk

S&FTG_216_Mar25_p22-25_Pack_Coveris_G AB.indd 24

06/03/2025 13:32

NEWS

www.sandwich.org.uk I 25

S&FTG_216_Mar25_p22-25_Pack_Coveris_G AB.indd 25

06/03/2025 13:32

PACKAGING

MATERIAL INNOVATION 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

26 I www.sandwichandfoodtogonews.co.uk

S&FTG_216_Mar25_p26-29_Sharpak_G AB.indd 26

06/03/2025 13:33

PACKAGING 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 –

www.sandwich.org.uk I 27

S&FTG_216_Mar25_p26-29_Sharpak_G AB.indd 27

06/03/2025 13:33

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.

“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

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.

“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.

28 I www.sandwichandfoodtogonews.co.uk

S&FTG_216_Mar25_p26-29_Sharpak_G AB.indd 28

06/03/2025 13:33

We’re thrilled to be new members of The British Sandwich & Food To Go Association!

To advertise please call Paul Steer on 01291 636342 I 29

S&FTG_216_Mar25_p26-29_Sharpak_G AB.indd 29

11/03/2025 10:12

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.”

30 I www.sandwichandfoodtogonews.co.uk

S&FTG_216_Mar25_p30-31_Vegware_G AB.indd 30

06/03/2025 16:23

PACKAGING

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.

SIMPLER RECYCLING is coming Scan for a free waste consultation

Vegware.com/keentocompost

www.sandwich.org.uk I 31

S&FTG_216_Mar25_p30-31_Vegware_G AB.indd 31

06/03/2025 16:23

PACKAGING

Refined solutions 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,

S&FTG_216_Mar25_p32-33_Sabert_G AB.indd 32

06/03/2025 16:20

PACKAGING 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

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.

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,

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.

www.sandwich.org.uk I 33

S&FTG_216_Mar25_p32-33_Sabert_G AB.indd 33

06/03/2025 16:20

PACKAGING

Impressive emissions figures for Colpac

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

Talia Goldman, Colpac ESG manager

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.

34 I www.sandwichandfoodtogonews.co.uk

S&FTG_216_Mar25_p34-35_Colpac_G AB.indd 34

06/03/2025 16:58

Demand for delivered food has never been greater !

Supply your products with the original Jiffy truck.

Looking for new revenue streams?

Here’s the solution, mobile catering!

PACKAGING

www.jiffytrucks.co.uk

Our temperature controlled food delivery vehicles are designed to display and vend your pre-made Hot and Cold food. Delivering direct creates you a captive audience, offering customers the ultimate in convenience and service. Call us today and take the first step towards increasing your sales.

With over 50 years experience in mobile retail Jiffy are the name you can trust, our success relies upon your success. Call us now to arrange a demo

Tel 01274 596000

·

Our mobile “shops” have no rent or rates to pay and operate with one staff member.

·

Our trucks are chosen by all the major names in mobile catering for their build quality and reliability.

·

Flexible finance packages available.

·

Fully accredited by the BSA

·

Whole vehicle type approved

·

A very profitable addition to any food business.

·

Established 1974

sales@jiffytrucks.co.uk

Now available with a finance balloon, allowing low monthly payments, with enough equity for a new van every 4 years.

www.sandwich.org.uk I 35

S&FTG_216_Mar25_p34-35_Colpac_G AB.indd 35

06/03/2025 16:58

PACKAGING

A natural alternative College caterer gains multiple benefits from Celebration Packaging’s zero-touch wooden cutlery dispenser.

HYGIENE & CONVENIENCE Cardiff & 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, significantly 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 filling 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, significantly 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 offer 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 benefit 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 refill pack, simply open the flap, 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 off and bag removed. Pull the trigger to release the first 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.

lor

LARD

36 I www.sandwichandfoodtogonews.co.uk

S&FTG_216_Mar25_p36-37_Pack_Celebration_G AB.indd 36

06/03/2025 16:56

NEWS

Just like homemade…

Crispy Bacon Ready to eat Convenient to use Natural beechwood smoked bacon rashers

bake off

light

medium

heavy

heavy+

STREAKY BACON ON PARCHMENT

STEAM COOKED & ROASTED CHICKEN BREAST FILLET

• Limited handling • Natural beechwood smoke • Convenient, cook it your way • Great tasting

• Succulent and ready to eat • No additives • EU-27 origin • Diced / strips / slice / whole fillet

COATED CHICKEN

LARDONS

• Versatile • Great tasting • Crunchy • The ideal ingredient

lorem ipsum

LARDONSLorem ipsum

Coated breast fillet products • Crunchy coatings with tender chicken • Cookin 5 range • Be-spoke product design service • EU-27 origin

Contact us for more Information: Anthony Oates | +44 7711860608 anthony.oates@gierlinger-holding.com

BACK BACON

• Ready to eat • Convenient • Thinly sliced • The perfect breakfast rasher Gierlinger Holding GmbH Weingartenstrasse 14 | A-4100 Ottensheim | Austria www.gierlinger-holding.com www.sandwich.org.uk I 37

S&FTG_216_Mar25_p36-37_Pack_Celebration_G AB.indd 37

06/03/2025 16:56

ADVISORY

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

38 I www.sandwichandfoodtogonews.co.uk

S&FTG_216_Mar25_p38-39_Advisory_G AB.indd 38

06/03/2025 14:07

ADVISORY Quantity of packaging

Under £1m turnover

£1m-£2m turnover

Over £2m turnover

Less than 25 tonnes

No obligation

No obligation

No obligation

25 to 50 tonnes

No obligation

Small producer (exempt)

Small producer (exempt)

Over 50 tonnes

No obligation

Small producer (exempt)

Large producer (fees)

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

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.

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.

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

by Q3 2025." www.sandwich.org.uk I 39

S&FTG_216_Mar25_p38-39_Advisory_G AB.indd 39

06/03/2025 14:07

EGG FOCUS

Breakfast of Not only do poached eggs come in different sizes… but the yolk can also be tailor-made for a different consistency and mouthfeel. Well, at Just Egg they can! sandwich fillings before becoming a director. Up next was my own company, Deli Fresh, working with Sainsbury’s and developing fillings and chutneys within the famous ‘Taste the Difference’ brand.”

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 figures 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 offering 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

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 scientific expertise and manufacturing experience. He imported a machine from Germany and took production in a different 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 simplified 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 offer two different 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 different 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 different ways but ours are exceptional. And we have a fantastic opportunity to grow across retail and all foodservice sectors.”

40 I www.sandwichandfoodtogonews.co.uk

S&FTG_216_Mar25_p40-41_Just_Egg_G AB.indd 40

06/03/2025 13:37

PERFECT POACHED EGGS

MADE EASY

NEWS

READY TO EAT IN JUST 3 MINUTES

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.

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.

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

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.

1.

2.

3 Mins

3.

75 to 95ºC

Get in touch, call 01162 742 822 w: justegg.co.uk • e: sales@justegg.co.uk S&FTG_216_Mar25_p40-41_Just_Egg_G AB.indd 41

OR JUST

Microwave 20 Secs

www.sandwich.org.uk I 41

06/03/2025 13:37

PREVIEW

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 Offering 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 Coffee 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 offer 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 offers 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

42 I www.sandwichandfoodtogonews.co.uk

S&FTG_216_Mar25_p42-43_Food_Expo_G AB.indd 42

06/03/2025 13:37

FDE

FEATURING

NEWS

DOORS OPEN 7 APRIL

Where the UK food & drink industry meets Make sure you join us from 7-9 April 2025 at the NEC, Birmingham, along with thousands of food and drink professionals from retail, wholesale, foodservice and manufacturing.

• Meet innovative suppliers from across the sector

Food & Drink Expo is part of UK Food & Drink Shows 2025, which also encompasses Farm Shop & Deli Show, National Convenience Show and Foodex Manufacturing Solutions.

• Gain valuable market insights from leading industry experts • Network with your peers

FIND OUT MORE AND REGISTER FREE AT:

foodanddrinkexpo.co.uk @FoodDrinkExpo #FDE2025

This is a trade event. No under-18s will be admitted. www.sandwich.org.uk I 43

S&FTG_216_Mar25_p42-43_Food_Expo_G AB.indd 43 FDE ad 210x297 17225.indd 1

06/03/2025 11:53 13:37 17/02/2025

MEATS

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 off two ranges for Q2. One of which is based around Korean flavours – 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 firm 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 first started.

food waste. We pack all foodservice products in an IQF format leaving no waste at all. There have also been significant 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.

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

44 I www.sandwichandfoodtogonews.co.uk

S&FTG_216_Mar25_p44-45_Meats_H_Smith_G AB.indd 44

06/03/2025 14:08

SM1

NEWS

READY TO EAT

COOKED CHICKEN RANGE STEAMED & ROASTED | COATED | FLAVOURED & SKEWERED

www.hsmithplc.com

For information, call our sales office on

+44 1708 87 88 88 www.sandwich.org.uk I 45

S&FTG_216_Mar25_p44-45_Meats_H_Smith_G AB.indd 45 SM1560_HSF_BACK_PAGE_ADVERT_PRINT.indd 1

06/03/2025 21/08/2024 14:08 15:43

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

46 I www.sandwichandfoodtogonews.co.uk

S&FTG_216_Mar25_p46-49_Meats-Dawn-Farms_G AB.indd 46

06/03/2025 14:09

MEATS

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

www.sandwich.org.uk I 47

S&FTG_216_Mar25_p46-49_Meats-Dawn-Farms_G AB.indd 47

06/03/2025 14:09

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.

48 I www.sandwichandfoodtogonews.co.uk

S&FTG_216_Mar25_p46-49_Meats-Dawn-Farms_G AB.indd 48

06/03/2025 14:09

NEWS

Sizzling With Possibilities Great British Bacon.

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

READY TO ORDER I READY TO EAT

VISIT OUR WEBSITE SCAN THE QR CODE www.sandwich.org.uk I 49

S&FTG_216_Mar25_p46-49_Meats-Dawn-Farms_G AB.indd 49

06/03/2025 14:09

MEATS

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 reflect 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 different to the standard Middleton Foods offering 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 reflect 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.

50 I www.sandwichandfoodtogonews.co.uk

S&FTG_216_Mar25_p50-51_Meats_Middleton_G AB.indd 50

06/03/2025 13:48

Smoked Turkey Rashers

Volys Star UK: Shaun Slipper 07884 027 645 shaun.slipper@volys.co.uk www.volys.be

See us on Stand 3559 @ IFE 2025

Explore Urschel

HALL 6 – L130 April 7-9 Birmingham, UK

Cutting Solutions

Successful food processors around the world partner with Urschel for optimal cutting solutions.

Rely on Urschel for rugged, high-powered machinery to maximize capacity and cost-savings.

Precision cuts, sanitary stainless-steel design, backed by service and support for the long life or your machine.

Discover more Urschel cutting solutions at urschel.com.

#1 Best Selling Provider

of industrial cutting machinery throughout the world.

www.urschel.com ® Urschel, Urschel logo symbol, and The Global Leader in Food Cutting Technology are registered trademarks of Urschel Laboratories, Inc. U.S.A.

2530UKCuttingAdvantagesMeatPoultry_FoodExTag_MVPAFF1700_SandwichFdToGo180x130.indd 1

S&FTG_216_Mar25_p50-51_Meats_Middleton_G AB.indd 51

2/13/25 2:58 PM

To advertise please call Paul Steer on 01291 636342 I 51

06/03/2025 13:48

NEW MEMBERS 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

best flavour-packed goodness that local British pastures have to offer.

And our commitment to bringing you delicious, affordable 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 beneficial in helping our bodies to function well, as part of a healthy, balanced diet and lifestyle.

We wanted to share the health benefits 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.

NEW PRODUCTS

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 flavour 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 offers customers a premium, high-quality option that caters to the growing demand for convenient, unique, and flavourful snacks – all the way from the US,” said James Varney, national account manager at WorldBake.

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

52 I www.sandwichandfoodtogonews.co.uk

S&FTG_216_Mar25_p52-53_New_member_G AB.indd 52

06/03/2025 14:28

COMING UP

NEXT ISSUE NEWS

MAY 2025

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

www.sandwich.org.uk I 53

S&FTG_216_Mar25_p52-53_New_member_G AB.indd 53

06/03/2025 14:28

Classifieds Contact: Pankaj Pancholi - MD Unit 7, Hilltop Road Hamilton Industrial Park Leicester LE5 1TT

Manufacturer of Hard Boiled Eggs & Related Products • Purpose Built site with state of the art equipment for Boiling and Peeling Eggs

Tel: 0116 274 2822

Pankaj@justegg.co.uk www.justegg.co.uk

t: 0844 847 5116 m: 07917 531 689 e: gcox@zafronfoods.co.uk w: zafronfoods.co.uk

• BRC approved site • Manufacturer of Std & Free Range Cooked Egg Products • ‘Lion’ approved site

Save money and time

with the RJLasap wholesale delivery solution A simple, easy to use software system.

• Standing orders • Delivery notes • Production • Invoicing & accounts • Ingredients & nutrition • Handhelds etc.

Seamless links to labelling, EDI and accounting packages.

For more details on 24/7 support, free installation & training

recruitment opportunities with D R Newitt go to page 5

Visit rjlsoftware.co.uk or call 01962 761313

54 I www.sandwichandfoodtogonews.co.uk

S&FTG_216_Mar25_p54-60.indd 54

06/03/2025 16:58

BSA Product Index 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

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

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

FACTORY MACHINERY

CHUTNEYS & RELISHES

Millitec Food Systems Ltd.

Leathams Zafron Foods Ltd.

DRESSINGS, SAUCES AND MAYONNAISE Fresh-Pak Chilled Foods Futura Foods UK Ltd. Leathams Zafron Foods Ltd.

BFR Systems Deighton Manufacturing Grote Company

Industrial Robotic Solutions

FOOD TO GO

Leathams

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

INSURANCE

OILS

LABELS & LABELLING

ORGANIC PRODUCTS

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

FRUIT

Insurance Protector Group

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

FISH PRODUCTS

PLANT-BASED Food Attraction Leathams Melton Foods Pan Euro Foods TMI Foods

SANDWICH FILLINGS (READY PREPARED) Fresh-Pak Chilled Foods Zafron Foods Ltd.

Pan Euro Foods

SANDWICHES

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

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

PASTA

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

Leathams Pasta Foods

For specific information visit sandwich.org.uk/directory

INTERNATIONAL SUPPLIERS INDEX Sandwich Manufacturers

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

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

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

Product Listing

TAMARIND FOODS SPRL Brixtonlaan 2c, 1930 Zaventem, Brussels, Belgium Tel: +32 2 731 69 77 Fax: +32 2 731 69 78 Contact: Frederic Teichmann fteichmann@tamarindfoods.be www.tamarindfoods.be

BAKERY INSERTS Sigma Bakeries Ltd BREAD Sigma Bakeries Ltd FRANCHISING Subway ORGANIC PRODUCTS Sigma Bakeries Ltd SANDWICHES Alimentos Daily Fresh S.A Tamarind Foods SANDWICH FILLINGS (prepared) Sigma Bakeries Ltd SPECIALITY BREADS Sigma Bakeries Ltd

www.sandwich.org.uk I 55

S&FTG_216_Mar25_p54-60.indd 55

06/03/2025 16:58

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

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

COVERIS FLEXIBLES UK LTD Cromwell Road, Eynesbury, St Neots, Cambridgeshire PE19 2ET Contact: Sales Department Tel: 01480 884300 UKfoodservice@coveris.com www.coveris.com

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

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

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

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

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 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

56 I www.sandwichandfoodtogonews.co.uk

S&FTG_216_Mar25_p54-60.indd 56

06/03/2025 16:58

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

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

PASTA FOODS Forest Way, Norwich NR5 0JH Contact: James Palmer Tel: 01493 416200 enquiries@pastafoods.com www.pastafoods.com

PLANGLOW LTD Suite 6A1, Whitefriars, Lewins Mead, Bristol BS1 2NT Contact: Rachael Sawtell Tel: 0117 317 8600 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

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

REFLEX PACK PLUS Moat Way, Barwell, Leicestershire LE9 8EY Contact: Jamie Gordon Tel: 01455 852400 enquiries@reflexlabels.co.uk www.reflexlabels.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

sandwich.org.uk/directory

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)

Jude Walker, The FSC Group (Buying Agency)

Mark Salisbury, Tiffin (Producer)

Gary McDowell, Deli-Lites (Producer)

Jake Karia, Food Attractions (Producer)

Joshua Ogilvy, Flexeserve (Supplier)

Dan Silverston, Around Noon (Producer)

Dan Barrett, The Bread Factory

Jared Winder, WHSmith (Retailer)

Bryan Murphy, Dawn Farm Foods (Supplier)

Wayne Greensmith, Samworth Brothers (Producer)

Simon Bos, Gravitywell (Supplier)

SECRETARIAT Jim Winship, Director

www.sandwich.org.uk I 57

S&FTG_216_Mar25_p54-60.indd 57

06/03/2025 16:58

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

58 I www.sandwichandfoodtogonews.co.uk

S&FTG_216_Mar25_p54-60.indd 58

06/03/2025 16:58

ALL-PAPER SOLUTIONS FOR FOOD-TO-GO PACKAGING

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.

SALES ftg@proampac.com

S&FTG_216_Mar25_p54-60.indd 59

HOTLINE +44 (0) 20 8069 0700

PROAMPAC.COM

www.sandwich.org.uk I 59

06/03/2025 16:58

S&FTG_216_Mar25_p54-60.indd 60

06/03/2025 16:58