Sandwich & Food to Go News Magazine - 218 - Jul/Aug 2025

CONT ENTS Welcome

It certainly was a day to remember, which is why we’ve produced a 28page special to mark the Sammies 2025 – thanks to everyone who sponsored, contributed and attended.

Environmental issues continue to dominate, so I was delighted to catch up with some of the biggest players in packaging. From products and partnerships to valuable advice around new legislation, we’ve got you covered.

Our exclusive two-part preview of lunch! kicks-o , alongside a focus on sauces and condiments, with two outstanding sushi operators also going under the microscope. This is the largest magazine of my tenure so far – and I want to shout out the whole team for such an incredible e ort. Enjoy!

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

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

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

Subscriptions and Customer Service Tel: 01291 636338, email: subscriptions@sandwichandfoodtogonews.co.uk

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

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

PHONE +44 (0) 1291 636338

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.

NEWS

04-18 Round-up of the latest stories

THE BRITISH SANDWICH & FOOD TO GO ASSOCIATION 19-46 The Sammies 2025

ENVIRONMENTAL

47-64 Conglom / Planglow / Sabert / Go-Pak / Colpac / Coveris / FPA

PREVIEW

66-68 lunch! – part one

SPOTLIGHT

70-72 Endo Foods

SUSHI

74-77 The Sushi Co / Rolled

SAUCES & CONDIMENTS

78-86 Santa Maria / Lee Kum Kee / The Flava People / Beacon Foods

REGULARS

87-90 Index / Manufacturers & distributors 91 Classi eds

It’s a bumper section, with the latest data and insight, a fresh format for a major player in the FTG sector and exciting product developments.

The UK eating out market is forecast to reach a value of £101 billion this year, according to Lumina Intelligence’s newly released Eating Out Market Report 2025. This represents a year-on-year growth of +2.6%, led predominantly by high-income households and concentrated in affluent urban areas, particularly London. While this marks a positive

Eating out market set to surpass £100 billion Booker goes global with World Cuisines range

trajectory, continued inflationary pressures, tight fiscal policy and rising employer costs are expected to constrain consumer and business expenditure in the near term.

The market is increasingly bifurcated, with growth largely driven by segments such as retail, travel & leisure and contract catering. Quick service restaurants (QSRs), buoyed by their flexible site formats, tech integration and lower reliance on labour-intensive service, are proving more adaptable to rising costs. In contrast, service-led restaurants and pubs face headwinds from escalating staffing costs and volatile inflation.

Despite the challenging backdrop, operators are recalibrating. The report highlights a wave of portfolio rationalisation and operational streamlining among both established

Leading wholesaler Booker is adding cuisines from five key global regions to its offer, following research into consumer demand for world foods within the dining out-of-home market. It features Greek, Turkish, Italian, Indian and African-Caribbean, as well chicken shop products.

Aimed squarely at the hospitality and catering sector, approximately 70 new food and drink lines under Booker’s new World Cuisines sub-brand are landing in 57 strategically selected branches.

Booker has also appointed World Cuisine champions – dedicated colleagues in each branch who will act as an ambassador for each global region.

New products include Greek fresh meats for gyros and skewers, sourdough pittas and authentic edesma and Kolios feta, and from Italy, premium truffle oil and pistachio spread, continental beers and speciality wines. Hailing from Turkey; halloumi, tahini, pomegranate molasses, sucuk (beef sausage) and bulgur wheat and from India – paneer, frozen parathas, okra, chutneys, spicy giant naans.

Chefs can stock up on African tilapia, shaki (beef tripe), goat meat, chicken gizzards, fresh produce such as yams and plantains, while chicken restaurants can source breader mix, chilli flame marinated chicken pieces, strips and wings.

and growth-oriented brands. There is a notable uptick in data-led expansion, menu innovation and technological adoption – including AI – as operators seek to future-proof their estates.

Consumer behaviour continues to evolve, with value for money cited by 76% as a key driver, closely followed by quality (75%) and health consciousness (44%). Operators are responding with offers that deliver added value through elevated classics, immediate reward, and premiumised products – trends especially evident in sectors like contract catering, sandwich and bakery chains and coffee shops.

Overall, FTG-led channels are driving growth. Sandwich & bakery, coffee shops/cafés and supermarket to go/fast food are enjoying investment in customer service technology.

The World Cuisines range is targeted at restaurants, casual diners, street food and market vendors, pubs and dark kitchens.

Mark Suddaby, Booker’s director of trading for fresh foods, said: “This is a unique launch for us as it’s highly targeted, based on customer feedback and interviews, research on the local landscape, and data on the growing consumer demand for ethnic and world cuisines.

“Our new range is tailored to suit evolving regional food preferences and we have insights to show growth in demand for the five global cuisines we have selected, as well as for chicken shop foods and ingredients.”

New format expansion for Pret

Pret A Manger is launching a new shop format, featuring a spacious, family-friendly environment with made-to-order food and drink service suited to longer, more relaxed visits.

Unveiled in Broughty Ferry and Maidenhead in June, this Pret trial is part of its expansion outside London, adapting the brand to suit different working patterns and lifestyles.

Pret in London is synonymous with fresh sandwiches, baguettes and salads, made by team members in on-site kitchens, then displayed on refrigerated shelves for easy ‘grab-andgo’. In London, customers are typically served in less than a minute, given the majority of transactions are takeaway.

In a departure from this format, much of Pret’s menu in these new shops will be made-to-order, featuring a longer counter where customers can watch products being created. There is more space for dine-in, as well as a Little Stars Café play area for young

children. Full porcelain crockery is also provided, while there will only be one ‘ready-to-go’ refrigerated shelf for customers on the move.

Along with this layout and design, Pret has developed an exclusive menu more attuned to relaxed, dinein eating habits. This includes hot menu items made-to-order, including ciabattas and sourdough toasties like Meatball & Red Pepper Tapenade Ciabatta Sub and Caprese Melt Sourdough Toastie, as well as new breakfast options including Cinnamon Butter & Banana Sourdough Toast and savoury croissants, with an expansive sweet treats bakery range including tarts and cakes.

Pret’s baristas will serve a lightly roasted organic coffee blend exclusive to these shops, in addition to Pret’s classic 100% organic Arabica range. These openings come as the business reaches 500 shops across the UK. With 82% since January 2023 opening outside of London, Pret’s regional footprint has grown steadily. Franchise partners Hala Group (Maidenhead) and Joup Group (Dundee) will operate the sites.

Clare Clough, Pret MD for UK &

Europe, said: “Throughout the past five years, we’ve made it a priority to bring Pret to more people, whether you’re a City worker commuting to the office, a parent juggling work and family life or someone catching up with friends. Now we’re taking that further, making Pret a destination for customers in less of a rush who want a comfortable space to enjoy delicious food and spend time with family and friends. Our teams have made sure everything from the design to the unique menu items have been carefully thought through and we can’t wait to see how customers respond.”

Nicola Snowden, MD at Hala Group, said: “We are proud to partner with Pret to open this incredible new shop in Maidenhead, a first for the town, designed with the local customer in mind. As a Maidenhead business, we’re excited to bring this new Pret concept to our community.”

Henry Dawes, chief executive of Joup, said: “Opening this new shop in Dundee is something we’re really proud of. We’ve worked closely with Pret to create a space that’s welcoming and full of thoughtful details, right down to the exclusive menu.”

Food & beverage costs continue to rise

The latest CGA Prestige Foodservice Price Index for April reveals continued inflationary pressures on hospitality’s food & beverage supply chain.

The price of the Index’s overall basket of goods rose by 2.3% year-onyear and by 0.6% month-on-month, highlighting the challenges faced in managing procurement costs.

The report indicates that global commodity market volatility, persistent supply chain disruptions, escalating energy costs and adverse weather conditions are primary drivers of these sustained price hikes.

Several categories have experienced significant increases, with meat & poultry affected by strong demand for beef and ongoing challenges in poultry production. Oils & fats are also rising, influenced by high demand for soy and rapeseed oils, while the mineral water, soft

drinks & juices sector also saw higher levels of year-on-year (YoY) inflation.

The fish category, while showing a modest YoY increase of 0.4%, recorded a sharp 2.0% rise month-on-month. This is largely attributed to severe declines in hake stocks and significant quota reductions for cod in key fishing grounds, which are expected to lead to sustained high prices and a shift towards alternative white fish species.

The driest spring in a century has also begun to impact root vegetable yields, indicating potential price increases later in the season for this category, which saw a 0.6% annual increase.

Shaun Allen, CEO of Prestige Purchasing, said: “The April data underscores the complex landscape our hospitality clients are navigating. While we’ve seen seasonal variations, the underlying inflationary drivers remain firmly in place. Categories such

as meats, oils & fats and soft drinks are experiencing higher levels of inflation YoY, while critical staples like fish are seeing sharp month-on-month increases, driven by concerning stock declines and quota reductions. While inflation has remained relatively low, there is upward pressure in a number of categories and it is important for operators to mitigate these impacts through strategic procurement and supply chain optimisation.”

Reuben Pullan, senior insight consultant at CGA by NIQ, said: “This is another unwelcome development for hospitality operators and suppliers. Alongside a sharp increase in labour costs, it ratchets up the pressure on profit margins and menu prices. Warmer weather has boosted trading in pubs but better government support is needed to help the sector sustain investment and protect jobs.”

Delice de France launches Delice Fresh

London outlets can now offer Delice de France’s bakery products without the need to prepare them on site.

Delice de France, the leading supplier of bread and bakery, is launching Delice Fresh, a new service that enables any London-based outlet to sell ready-made morning goods and treats with no production required.

Delice Fresh offers a selection of 28 bestselling lines from its range of sweet and savoury bakery products. This includes sweet morning goods such as buttery croissants, pains au chocolat and pains aux raisins, at a range of price points to suit different outlets, as well as chunk cookies and artisan breads, including baguettes, rolls and bloomers.

Operators can order up to 4pm to receive their oven-fresh delivery the following morning, seven days a week. Delice Fresh offers stores and operators greater efficiency, more

convenience and a reliable service.

As no on-site baking is required, Delice Fresh is a solution for anyone looking to unlock higher margins with quality food to go.

Delice de France estimates that its Delice Fresh service could save some operators up to 1.5 hours per day in defrosting, baking, cleaning and other operational costs.

The service is headed by Arthur Magne, who has a wealth of experience in bakery start-ups and delivery expertise. He said: “We’re liberating London’s food outlets from the constraints of the baking schedule, enabling them to offer premium bakery lines without the burden of production.

“For the first time ever, Delice de France can now cater for businesses that do not have the room for an oven or freezer, or do not have the teams required to bake on site. We

can provide complete flexibility for customers, while continuing to offer the quality Delice de France is famous for. We are already seeing orders coming in from both current Delice de France customers and new ones.”

Claudia Marinello, owner of Luis’ Cafè, a coffee shop in central London that has ordered from Delice Fresh several times, said:

“Delice Fresh is a great option for small businesses like us that are limited with space.

“We’ve had excellent service from a great team, starting from the rep all the way to the delivery driver.”

Shake Shack and Wildfarmed join forces

Shake Shack is partnering with Wildfarmed to be one of the first fine-casual restaurant chains to use regeneratively grown flour in its buns.

A continuation of Shake Shack’s Stand For Something Good® mission – which prioritises everything from premium, ethically sourced ingredients to employee development and deep community investment –

the ongoing partnership took effect in all UK locations on 23 May. Buns will contain 25% Wildfarmed flour.

Made from regeneratively farmed wheat, grown in the UK using methods which put nature first, Wildfarmed flour uses a regenerative agriculture approach. This flips conventional farming on its head and instead focuses on a variety of farming methods that work to improve soil health, increase biodiversity, minimise water pollution and reduce carbon.

Shake Shack business director, Richard Franks, said: “We are so proud to partner with Wildfarmed to offer our UK customers an even more sustainable experience. This decision reflects our commitment to doing what’s right over what’s

easy – making a greater investment to support better farming practices, ingredient transparency and a more sustainable future for food.”

Wildfarmed co-founder, Edd Lees, added: “Our mission is to accelerate the global transition to regenerative farming. We are passionate about improving people’s awareness about how the food we eat is grown and understanding its impact on the environment. Shake Shack place a lot of importance on where their food comes from, so this feels like a natural fit for us at Wildfarmed. We’re excited to give more people the opportunity to have access to, and learn more about, regenerative farming.”

Get the Wildfarmed Combo –cheeseburger + crinkle cut fries – for £10 until 20 July, from UK bricks + mortar Shacks* and via click + collect.

*Excludes Gatwick and delivery orders.

Geary’s Bakery opens £36m Leicester factory

Rising demand for the UK’s favourite sourdough has sparked a major milestone for Geary’s Bakery, as the family-run business behind Jason’s Sourdough unveils a new £36 million, custom-built bakery in Leicester. The third facility in its growing portfolio will double production capacity and create 380 new jobs.

The new site is set to boost total headcount to 950 by year end – nearly quadrupling the workforce in just four years. The investment is a clear sign of the company’s rapid commercial scale-up across both its branded and own-label bakery operations.

“This allows our business to move to the next chapter of growth,” said Jason Geary, fourth generation, master baker of Geary’s Bakery and Jason’s Sourdough. “The demand for real artisanal bread continues to grow, and we are inspired by how much people love our bread. This new site enables us to get our products into

more stores and in more homes – while staying true to the quality and craft that set us apart. The facility is a vital part of our ambition to make proper bread accessible to more people.”

Jason’s Sourdough is now available in 4000 stores nationwide. The brand has achieved 107% value growth in the past 12 months and now accounts for around half the company’s turnover. The new bakery will ramp up in two phases, with phase one just

opened and phase two coming onboard in September this year.

The business is also investing in workforce capability, with 13 apprentices enrolled across bakery, engineering and operations, and eight new lead bakers being recruited.

Geary’s is the fourth-largest bread brand in the UK, and the category leader for sourdough, with a longterm ambition to double the size of the business in the coming years.

Delivery and takeaway sales flat again in April

Delivery and takeaway sales at Britain’s leading restaurant groups slipped by 0.6% year-on-year (YoY) in April, CGA by NIQ’s latest Hospitality at Home Tracker indicates.

It is the Tracker’s second negative number of 2025 and the fifth consecutive month of below-inflation growth. Trading was subdued by good weather and the long Easter weekend, which led consumers to drink out rather than ordering food for delivery or takeaway. Other outdoor activities and home barbecues may have eaten into consumer spending.

This is in line with the separate CGA RSM Hospitality Business Tracker, which recorded a YoY drop of 0.9% in managed restaurant groups’ total sales in April but 9.1% growth for pubs.

The Tracker shows slightly better trading for deliveries than takeaways in April. Delivery revenue was exactly level YoY, while sales from takeaways and click-and-collect orders fell 1.9% on a like-for-like basis. Total combined sales were 10% ahead of April 2024, reflecting a sharp increase in venues providing deliveries and takeaways in the last 12 months.

Karl Chessell, CGA by NIQ’s director – hospitality operators and food, EMEA said: “Warm weather is usually better news for pubs than restaurants, and it’s clear that drinking-out was the priority in April. Disposable incomes remain limited, and with various other options, a softening in delivery and takeaway sales isn’t surprising. While sales have now been flat or below

inflation for five months, it’s important to note that this follows a period of significant growth in the channel. Operators will hope momentum returns over the summer as habits settle and demand picks up again.”

Oven innovation from a small footprint

Convotherm has launched the mini pro compact combi oven. At just 19.6” wide, this next-generation oven delivers performance and versatility once thought impossible in such a small footprint. The mini pro handles high-throughput cooking with less energy, labour, and space – ideal for QSRs, convenience stores, cafés, bakeries and chain operations.

“With the Convotherm mini pro, we’ve created a combi oven that directly addresses today’s toughest kitchen challenges – tight space, staff shortages and rising energy costs,” said Claus Pedersen, MD of Convotherm. “It’s the smallest and smartest GN combi oven ever: easy to use, highly efficient, fast powerful and environmentally responsible. More than an evolution – it’s a revolution

in compact combi technology.”

The Convotherm mini pro is the first compact combi oven to offer AI-driven Optical Cooking, Solid-toLiquid (S2L) Cleaning, and streamlined stacking, helping to redefine what’s possible in small-format kitchens.

Jonathan Butler, UK & Ireland sales director said: “The market for combi oven technology has advanced incredibly in the last few years and Convotherm is always at the forefront of innovation. The Convotherm mini pro takes this to the next level, with groundbreaking advances that deliver exactly what the market needs. This is a small but smart piece of equipment

that addresses exactly the issues our industry is experiencing and makes it easier than ever to deliver incredible food quickly.”

Crispy Bacon

Ready to eat

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BSA healthcare advice for Listeria monocytogenes risk

New guidelines have been issued by the British Sandwich Association for supplying ready-to-eat sandwiches and FTG products for patients in hospitals and healthcare settings.

They are designed to help minimise the risks from Listeria monocytogenes, include setting a maximum two-day shelf-life and restricting the ingredients used. There is also a requirement for clear and bold temperature labelling on packs.

While in most cases Listeria does not represent a danger to public health, it does present a risk to vulnerable patients in high-risk categories, including pregnant women, newborn babies, the over-80s and those with suppressed immune systems, including people undergoing cancer treatment and transplants.

This risk is accentuated by the high temperatures in hospitals and other healthcare settings, as well as the time it can take for products to be delivered around wards.

It is not possible to eliminate Listeria monocytogenes from chilled foods, even in hospital kitchen environments, as it is present naturally in the environment. However, the counts can increase significantly if the chill chain is not maintained.

Over the past decade there have been several deaths caused by Listeria monocytogenes in very vulnerable patients undergoing hospital treatment.

The guidelines can be obtained from the Association.

For more information, email jim@sandwich.org.uk.

Cookies now the cream of the sweet bakery crop

Afternoon treating is now the top occasion for sweet bakery, worth £328 million. Cookies have seen double-digit growth in both value and volume over the past year, according to Nestle Professional’s latest report: Sweet Ambition: Growing sweet bakery opportunities in Out-of-Home (UK)

The research shows a rising appetite for sweet bakery, with cookies, muffins and doughnuts driving a £2.7 billion OOH category. Based on a survey of 1000 UK

consumers, the report highlights key shifts, from the growing popularity of afternoon snacking to the rising importance of visual appeal, trusted brands and health-conscious choices.

The research also shows that 83% of consumers are influenced by how a product looks, and 60% prefer familiar brands, particularly younger consumers who value both excitement and trust.

With clear opportunities for innovation, Sweet Ambition provides practical insight to help operators grow in a changing market.

Josh Lewis, desserts category lead at Nestlé Professional, said: “Sweet bakery plays a growing role in people’s everyday routines, whether it’s a cookie with a coffee or a moment of pause in a busy afternoon. What’s changing is how and where people are enjoying these treats. Over half of sweet bakery bought OOH is now eaten at home, which means formats need to travel well, look appealing and deliver on taste and quality.

“Consumers are also becoming more mindful. They still want to enjoy something satisfying but are looking for options that reflect their values, like lower sugar, plant-based or sustainably packaged products. For operators, this opens up real opportunities to offer variety, drive footfall and stay relevant.”

Limited-edition Xmas flavour for Fairfields Farm

This year, the Christmas classic of ‘chestnuts roasting on an open fire’ will swap to Fairfields Farm’s fryers, as the awardwinning artisan crisp producer brings festive cheer to snack aisles with the launch of its Honey Roasted Chestnut & Sage flavour. Set to hit shelves from October, the limitededition seasonal special blends nostalgic comfort with a contemporary twist, inspired by the popularity of vegan nut roasts seasoned with a sweet and herby taste.

This replaces Fairfields Farm’s Maple Glazed Ham, which has been a festive staple for three years. Designed to appeal to evolving consumer tastes, Honey Roasted Chestnut & Sage continues the commitment to crafting 100% veganfriendly and gluten-free snacks. This shift began in 2022, with Fairfields Farm’s entire range relaunch.

Using the farm’s homegrown crisping potatoes and natural ingredients, which are free from major allergens,

the new flavour balances the sweetness of a honey-roasted chestnut with aromatic notes of sage.

This marks Fairfields Farm’s second new flavour launch of 2025, following the introduction of its bold and savoury Chorizo & Red Wine flavour crisps, which hit shelves in May.

Robert Strathern, co-founder of Fairfields Farm, said: “Christmas is all about those comforting, nostalgic flavours, and we knew we had to create something that lived up to the love our Maple Glazed Ham flavour received over the years. We’re incredibly proud of what our team has created.”

Additionally, the Wormingford, Essex-based Fairfields Farm has completed a major factory investment. The multi-million-pound upgrade includes the installation of a second industrial fryer, boosting weekly crisp output by 40%, alongside a new automated weighing and bagging system to support the increased production volume.

It caps off a strong year for the business, which reported +38% year-on-year sales for their financial year to July 2024 and is on track to deliver a further 25% YoY growth from July 2024 to July 2025.

Among 2024’s highlights was a packaging refresh across its full range. The redesigned packs, produced by a carbonneutral supplier, use 30% less material and are designed to reflect the brand’s rural heritage, while making nutritional information clearer and more prominent.

“As we scale, we’re investing in the systems and infrastructure that will allow us to stay agile and deliver more of what our customers want, without compromising on the values that set us apart,” continued Strathern.

Commercial director, Tash Jones, added: “We’ve built strong momentum over 12 months – driven by product innovation, sustainable practices and a brilliant team.”

New base for Express Cuisine

Food manufacturer Express Cuisine is back in business, just over a month after a devastating fire.

Specialising in Halal premade sandwiches, sub rolls and wraps, more than 20 firefighters were called to the industrial unit in Daubhill, Bolton, on May 22 to tackle the blaze, which completely destroyed the site.

Employing nearly 60 people, Halal Kitchen, known for its Express Cuisine brand, has been in operation for over 28 years – and is remarkably back on-stream.

“The past few weeks have been very challenging for us, and one of

the most difficult times in the history of the brand,” said managing director, Sohel Patel.

“I’d like to thank everyone for the heartwarming messages, emails and support shown to us.

“There have been some incredible and generous offers from suppliers, customers, neighbours, industry colleagues, other manufacturers and friends. Once we are operational and producing, I will be sharing my story with the permission(s) of the relevant people involved and I am sure it will move you, just as it has moved me.”

But a new address has already been

Working together to clear the FOG

The Foodservice Equipment Association (FEA) is calling on hospitality to collaborate with other sectors to reduce problems caused by fats, oils and grease (FOG).

In recent years, FEA has worked closely with industry partners to develop guidance and educational tools to explain the issues caused by incorrect handling of FOG. It remains a major problem affecting vital infrastructure, and one which hospitality operators play a significant role in. Now, FEA wants stronger relationships between waste contractors, waste carriers and waste

processors to improve the control and management of FOG.

Around 200,000 sewer blockages occur annually in the UK, and FOG is the cause for about 75%. With a rising number of breaches of the Water Industry Act (1991) being recorded, the UK Water Industry Research (UKWIR) is considering a charging system for foodservice sites, based on the level of FOG and food waste in wastewater discharges. Breaches like these can lead to fines of up to tens of thousands of pounds but continuing occurrences indicate that the message around correct handling and disposal of FOG is not breaking through.

The FEA states that while it is clearly vital to have the stick of fines, the carrot should also be promoted – the benefits that can accrue to not just the hospitality sector but a wide range of businesses if they collaborate and co-ordinate.

FOG can be used for a variety of purposes once it has reached the end of its working life in kitchens. For example, processed into animal feed or converted into biodiesel, but these require:

● Correct equipment to capture the FOG

● Companies that can collect and safely transport it from

established – Unit 3A Pioneer Court, Frontier Park, Blackburn, BB1 3AL –with a soft production run having already taken place. The following items were excluded from supply, with all other lines able to be ordered as normal. Other lines will be phased in over time.

● All Sub Rolls/Baguettes

● Falafel Wrap

● Chappli Kebab Wrap

● Chicken Burrito Wrap

“I’m so proud of the team,” said Patel. “It’s been a huge effort from everyone – from cleaners to production, office and senior management.”

businesses of all sizes, from small independents to nationwide chains ● Companies that can efficiently reprocess FOG.

Speak to specialist contractors about available options for getting the most out of the FOG businesses create and how to manage it in an ethical, sustainable manner. Also, engage with waste contractors or hauliers about options for regular FOG collections.

Finally, your local water company can provide advice about the best way to manage this type of waste. And it doesn’t need to be an additional expense; it can be an opportunity and additional source of income.

Many waste oil collection services offer profit-sharing options to suppliers of FOG, and as it can be fully quantified and accounted for, it can be used to track the volume of greenhouse gas emissions saved by biodiesel created from it.

This collaboration is already something that many sectors are familiar with as part of their attempts to take control of their Scope 3 carbon emissions.

Download the Foodservice Fat, Oil and Grease Management Guide via the information tab at fea.org.uk.

Nisbets customers can enjoy a Fiesta summer

Fiesta wants to make summer a little greener, with its latest recyclable and compostable consumables. Sustainability is now at the heart of hospitality and outlets must consider how best to package takeaway items, especially during the season of festivals and fairs. Competitively priced, the high-quality Fiesta range uses natural and reusable materials to

create disposables for holding both hot and cold food and drinks. Nisbets has recently expanded its Fiesta range to launch new products in time for the warmer weather.

Mark Conron, group head of customer communications, Nisbets UK, said: “Whether a breakfast smoothie, street-food or lunchtime burger, takeaways must be packaged in durable, food grade containers that meet legal requirements. Our Fiesta range of packaging is strong, practical and comprised of compostable or recyclable materials. From renewable bamboo to recyclable plastic, operators can choose from a range of products. We have made it as easy as possible to find the perfect container for any type of food or drink.”

The Nisbets Fiesta range offers over 210 recyclable items and upwards of 150 compostable products. From cups and cutlery to deli pots and foil

trays, all items are easily transportable and versatile. Recyclable items are constructed from materials such as paper, cardboard, foil and plastic, and deliver the simplest solution for the customer when disposing after use. Meanwhile, compostables made from PLA, wood and bagasse return rich nutrients to the soil after processing, giving back to the environment.

“Beyond the undeniable importance of being more ecofriendly, recyclable and compostable options enhance a business’s reputation, making them more attractive to customers,” said Conron.

Griffiths and Eureden to develop UK egg products

Eureden Oeuf and Griffiths Family Foods (GFF) have established a joint sales venture to accelerate the growth of their processed egg product businesses in the UK. The new entity, E&G Sales Co, will act as the exclusive sales platform for both companies’ value-added egg offerings.

As part of the Breton cooperative agri-food group, Eureden is leveraging this partnership to strengthen its position in a key market. For the Shropshire-based British egg producer GFF, it marks a significant step into the value-added segment, broadening its capabilities beyond egg production.

Equally owned by Eureden Oeuf and GFF, E&G Sales Co will

be headquartered in Shropshire, positioning it close to key UK customers. The new business is set to begin operations on 1 October 2025 and will offer a comprehensive range of egg-based products; from liquid eggs to cooked and ready-to-eat items such as omelettes, poached eggs, scrambled eggs and egg bites.

Rodolphe M Millet, director of Eureden’s egg division said: “The creation of this joint venture with Griffiths is an opportunity for us to mutually strengthen our position in the UK market for processed egg products. Two years after the acquisition of the German company Ovofit, this illustrates the desire of our cooperative agri-food group to pursue the international development strategy of its egg division, at the service of customers, farmers and regions.”

Elwyn Griffiths, MD of Griffiths Family Foods, added: “We are delighted to be working with Eureden, a company that shares our

agricultural roots and values. Our businesses are closely aligned, from in-depth knowledge of the sector to a strong commitment to quality and sustainability.”

For more info, visit griffithsfarms.co.uk.

Futura finds ingredient quality beats price

Over half of UK consumers (59%) now cite the quality of ingredients as the most important factor when choosing a ready-made sandwich, according to new research by Mediterranean dairy specialists Futura Foods.

This outpaces traditional drivers such as price (51%) and convenience (29%). Despite pressure on household budgets, the research revealed that 79% of consumers would be willing to pay more for a sandwich containing premium ingredients – with over half of those (53%) prepared to pay an extra 50p to £1 for better quality.

Rhian Newman, brand development controller at Futura Foods, said: “Even in tough economic times, people still seek out small moments of comfort and indulgence. It’s called the ‘lipstick effect’ – where consumers treat themselves to little luxuries that lift their mood without breaking the bank. The ready-made sandwich is an example. It’s a daily ritual, an affordable pleasure, with people increasingly wanting to know exactly what they’re getting.

“They’re seeking quality, authenticity and simple on-pack cues they can trust. That’s why we believe

the brands winning in this space are the ones that put provenance and ingredient integrity front and centre.”

The study also explored consumer trust for premium sandwiches. Clear labelling came out top, with 46% agreeing that on-pack claims such as ‘100% Authentic Greek Feta’ would make them more likely to pay a premium. Brand trust followed at 45%, with ingredient transparency sourcing (40%) and certification logos such as Organic or Fairtrade (31%).

Newman continued: “Perceptions of value are evolving. Where certifications like Organic or Fairtrade once held strong influence, we’re now seeing demand shift towards clarity and honesty. Brand trust ranked highly –but this isn’t just a logo. It’s built over time through consistency, transparency and truth. Shoppers have lost faith in vague claims and legacy standards.

“What they want is straightforward communication. If a sandwich contains genuine, premium ingredients, they

want to see that clearly on-pack. When brands get that right, this research shows they’re willing to pay more.”

Futura Foods also has a new addition to its YAMAS! range, with Halloumi PDO Sticks in selected Booths stores. They offer a fresh take on a Mediterranean favourite, pre-cut for convenience and portion control.

Two varieties are launching: YAMAS! Tangy Tomato Halloumi Sticks with Mediterranean Herbs – a blend of tomato, paprika, chilli, garlic and herbs for a smoky kick with tangy finish. Also, YAMAS! Zesty Lemon Halloumi Sticks with Mediterranean Herbs, featuring lemon and oregano.

With an RRP of £2.99, they’re ideal for grilling, pan-frying or air-frying.

“We’ve combined convenience with innovation to bring something different to the cheese aisle,” concluded Newman.

YAMAS! on-pack competition is launched

Futura Foods has launched an exciting new on-pack competition for its award-winning PDO YAMAS! Greek Feta, inviting shoppers to experience the authentic Mediterranean like never before.

From 11 June to the end of August 2025, customers purchasing YAMAS! Feta can enter for the chance to win a Greek foodie adventure for two in Crete. The grand prize includes return flights from the UK to Heraklion, private transfers, a seven-night stay at the stylish DOM Boutique Hotel, and a hands-on cooking class with a local

Cretan chef in a traditional village. The lucky winners will learn how to create rustic dishes like dolmadakia, lamb with artichokes and the classic Greek Feta salad – featuring delicious YAMAS! Feta – all against the stunning backdrop of the Cretan hills.

The prize also includes £500 spending money, a personalised itinerary app and full winner management, offering a seamless, indulgent escape. In addition to the main prize, 20 winners will also receive authentic Greek hampers, packed with Mediterranean treats.

A DAY TO REMEMBER

OUR SPONSORS

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The Sammies are made possible by the generous support of our fantastic sponsors.

Intro Contents

Planning for the annual Sandwich & Food to Go Industry Awards – the much-loved ‘Sammies’ – begins around a year ahead of time.

There’s 12 months of menu tastings, judging panels, competition heats and a whole lot more besides, all leading up to one incredible day to remember in early May.

With so much time taken to pull the event together, and so much action packed into such a short space of time, what a day it was!

It all begins with the finals of the Sandwich & Food to Go Designer of the Year, where the competition was

hot – and with our exciting new hothold category, so were some of the recipes. We’ll check in on each of the finalists and speak to one of the allimportant judges along the way.

The daytime programme was also where we found Nicola Knight from IGD, whose presentation on an exciting FTG market was a big hit with the gathered audience.

There’s also space at the finals event for award sponsors to introduce themselves. We’ll catch up with one such sponsor, Agrial Fresh, who were there to keep an eye on the emerging trends and get to know the experts behind them.

So, with time as our guiding thread, we’ll take you through the events of the day and into the night as we hop in the DeLorean, check the flux capacitor and head back to 8 May 2025, around 9:30am.

P22 Arrival

Old friends and new faces

P23 Competition

Kings Fine Cooked Meats

Gammon Category

P24 Sponsor spotlight Agrial Fresh

P26 Competition

Futura Foods

Labneh Category

P27 Competition

H. Smith Food Group Chicken Category

P28 Insight & value

IGD’s Nicola Knight

P30 Competition

Rober ts Bakery Bread Category

P31 Competition

Sodiaal

Cheese Category

P32 Competition

Flexeserve / ProAmpac Hot-Hold Category

P33 An expert opinion

Tara Griffin

The Bread Factory

P34 That’s a wrap

Georgina Percival and her winning recipe

P36 Day turns to night

Par ty like it’s 1985

P37 Award presentations

Who won what?

P45 Reaction

Feedback on the day and evening proceedings

P46

Future present

Let ’s do it all again!

All together now

The biggest day in the industry calendar gets underway with the arrival of all the competitors.

Many of them are familiar faces who make the grade year after year. For them, the thrill of winning is almost secondary to being inspired by such an assembled mass of creative talent all gathered in one room.

Of course, as well as the old hands, there are some new faces too, one of whom would go on to steal the whole show. But more on that later.

As the competitors are settlingin, the judges and sponsors start to arrive. This year, the main judging panel included Tara Griffin, head of foodservice at The Bread Factory; and Owen Lilley, lead product developer at M&S.

Alongside these two industry big-hitters is returning head judge, celebrated chef and restaurateur, Theo Randall. For each category, the trio are joined by a judge from the respective sponsor.

At 10am there is a briefing for the benefit of all concerned and it’s worth recounting some of the details here to provide context to the structure of the day, the competition format and how entries are judged.

There are six sponsored categories, each a competition in its own right. Initially the designers had to submit their sandwich or food to go recipes to the category sponsor for preliminary judging.

Successful entries then progressed to one of three regional semi-finals, with the best being invited to compete at these finals.

The recipes are judged on taste, commercial viability, presentation, texture and innovative use of the sponsor’s product.

With the briefing complete, the designers can then get to work putting together their superb creations.

With a large audience already in place, eagerly waiting to taste some amazing dishes, host Samantha Clinch got the proceedings underway with the first of the six finals.

Founded in 1888, Kings Fine Cooked Meats combine traditional methods and recipes passed down through the generations with new technologies and ideas.

For the competition, they chose a gammon made using the traditional Wiltshire process which, during the curing stage, is soaked in a live brine for a minimum of three days.

The finished gammon is very succulent with a soft, slightly fibrous, yet tender texture.

This excellent source of high-quality protein is allergen free – its versatility means it can be served hot or cold, as well as plain or glazed.

The judges were treated to some classic sandwich profiles and flavours, with each scoring every entry quite similarly.

There were two Hawaiian-themed entries, from Georgina Percival

Kings Fine Cooked Meats Gammon Category

and Alice Staines, and the judges rated both highly, with the choice of bread and presentation stand-out features.

But it was Kieran McGivern’s Eat. Beach. Sleep. Repeat that impressed the judges the most.

“Using pulled gammon really highlights the flavour and the bread works perfectly. Delicious,” noted The Bread Factory’s Tara Griffin.

Meanwhile, head judge Theo Randall simply wrote: “Excellent. Great flavour. Warm bread. Winner!”

The judges’ scores all agreed with that sentiment, although the winner isn’t revealed until the awards dinner.

COMPETITORS

Georgina Percival

Donna Mcguire

Kieran McGivern

Alice Staines

Mel Walmsley

FU:LL Meet the sponsors

Agrial Fresh

We caught up with sponsors Agrial Fresh, who attended both the daytime competition and the evening celebrations.

TAKING IT ALL IN

We had the pleasure of two Agrial Fresh team members in attendance, who elaborated on the importance of this event to their business – and what exciting product developments were on the horizon.

“I have been involved with the Sammies for circa 18 years, which has been extremely well supported across the trade during this time,” said Liz Pace, national account manager at Agrial Fresh Produce Ltd. “Until recently, the Sammies was an evening-only function for us. However, over the last couple of years, Agrial has become more involved by attending the judging event during the day, where we have previously held an exhibition stand.”

A tabletop presence during the daytime event has many advantages for operators. As well as getting to see the incredible talent at work, you can witness the latest flavour and ingredient trends first-hand.

“The event organisers approached us back in 2024,

as Agrial was a main sponsor. They believed it would be beneficial for us to attend the day event while judging was taking place, given the companies present in the room. We agreed and were delighted with last year. The day was very informative and just a great way to network with customers (old & new).

“Being present also gave us full access to the sandwich and food creations being judged – we even had the pleasure of sampling them!

“This year, we had the tabletop and a few more colleagues attended, who like me found it a very informative session. The market update from IGD was fascinating, listening to lots of key category insights.”

For over 30 years, the Sammies has looked to bring the sandwich & FTG industries together. It’s a unique combination of fierce and fascinating competition during the day; epic partying and celebration in the evening.

“It’s great for networking”, continued Pace. “The team and I get to catch up with lots of contacts under one roof,

Meet the sponsors

alongside meeting new connections in the industry. It is also rewarding to see the winners presented with their trophies and which concept was liked most by the judges.”

GO GLOBAL

Agrial Fresh Produce Wigan, Axgro, Agrial Fresh Farms and Florette all fall into the UK arm of Agrial’s vegetable division. As one of France’s leading agricultural and foodprocessing cooperative groups, it comprises 14,000 farmer members, continuing to expand into Europe, Africa and US. Operating in 11 countries across five divisions, it has a workforce of 22,000 people and annualised turnover of around €7.1 billion (£6bn).

So, it’s a business acutely aware of what’s next in FTG.

“The big trend is global cuisine, with menus evolving to include more dishes from far-reaching parts of the world such as Korea, the Caribbean and South-East Asia,” said Gwyn Jones, head of commercial at Agrial Foods. “Consumers expect more from their eating-out experience, beyond traditional staples. Customisation is becoming important as well as health, where the likes of The Salad Project are expanding and opening new stores this year.

“For consumers who may not be quite as adventurous, menu operators are creating new dishes through ‘elevating the classics’, such as Caesar salad – where base leaves have moved to less traditional options such as Rocket, with exciting dressings added to enhance flavour.”

And there are specific opportunities that businesses

need to consider, to take advantage of such an exciting and vibrant sector.

“We are seeing growth via sandwich and bakery, with elevated offerings at key meal occasions, such as lunch,” continued Jones. “It’s imperative for operators to continue to innovate in this area. From a salad viewpoint, availability and quality are becoming more challenging due to climate change, so supply chain resilience is a priority. As Agrial is the largest European cooperative farming lettuce crops, we ensure supply to our customers all year-round.”

And there’s a key message when it comes to staying ahead of the game in such a competitive environment.

“As a brand leader with Florette, we invest heavily as a business within category data and have a dedicated team analysing market trends. The output from this analysis is used to steer our innovation pipelines, both internally and with our customer base. As we are a Pan-European farmer cooperative, we monitor the consumer trends across the whole of Europe, as well as the UK,” concluded Jones.

Futura Foods Labneh Category

Futura Foods are the UK’s Mediterranean dairy specialists. Their chosen ingredient was labneh – the cream cheese spread that is the Mediterranean’s best kept secret.

Labneh has a similar flavour profile to authentic Greek yogurt, with a thicker, creamier consistency and a slight salty note.

It is highly versatile and great for adding injections of flavour into all sorts of dishes, from salads and wraps to pasta, even baked with vegetables. It is high in protein and contains live cultures which are very good for gut health.

The recipes in this category were steeped in flavour notes from across the Mediterranean. Think fresh and zesty, rich and warmly spiced.

This category saw the first (nonsandwich) food to go entries in this year’s finals and both pleased the judges,

with Fran Crute’s Labneh Power Pot earning high praise.

Ultimately, it was a battle of the flatbreads, with Katherine Robertson’s Sunset Labneh Flatbread just being pipped by Georgina Percival’s Middle-Eastern Labneh-Lamb Wrap

The judges universally felt that Georgina’s entry made full use of the labneh, including in her freshly hand-made flatbread.

This, alongside the gorgeous combination of flavours, produced a stand-out dish which all four judges ranked as their number one choice.

COMPETITORS

Georgina Percival

Hayley Alouini

Katherine Robertson

Fran Crute

Robert Lawton

H. Smith Food Group plc is one of the UK’s leading independent suppliers in the foodservice, manufacturing and food to go sectors.

This year, competitors were asked to create a sandwich or food to go dish that showcased the sponsor’s chicken. This category has become an annual fixture at the competition. With chicken consistently ranking as the number one ingredient in the pre-packed sandwich sector, it is also one of the most popular categories each year.

Consumed the world over, the wide variety of cuisines in which chicken features gives the competitors a broad palate from which to draw inspiration.

So it was that the judges were taken on a trip around the globe for sushi and sliders, bao buns and banh-mi, plus a twist on the traditional toastie thrown in for good measure!

With a great deal of fusion in the entries – buffalo sauce meets chicken kiev meets brioche; sushi meets blue cheese – you’d forgive the judges for having their tastebuds in a spin. However, there was no confusion when it came to choosing a winner. It was Cluckin Banh-Tastic by Matt Brooker.

Tara Griffin commented: “Loved the kick and authentic taste, alongside deliciously clean flavours.”

Additionally, Owen Lilley from M&S loved the heat level and found it, “Very tasty and fresh.”

H. Smith Food Group Chicken Category

COMPETITORS

Harry Dempster

Ildiko Magyari

Ben Bradley

Oliver Bloxam & Fran Crute

Matt Brooker

Delivering insight & value

We were delighted to have Nicola Knight from IGD, offering up expert analysis of both the domestic and world FTG markets.

ON THE MOVE

After the first couple of rounds of competition, it was time for our guest speaker to crunch some numbers and delve into the latest data, which continues to offer an exciting future for food to go.

Nicola Knight is head of away from home insight at the Institute of Grocery Distribution (IGD), with a special interest in convenience and FTG. Her 20 years of experience in foodservice – working with manufacturers, wholesalers and operators – made her the ideal spokesperson for what is now a booming FTG sector.

IGD looks to bring together businesses, policymakers and thought leaders, providing evidence-based insights, creditable research and strategic foresight across 42 strategic markets.

This comprehensive overview is backed up by the company’s global

travel plans for 2025, incorporating a total of 40 country visits, seeing the best-in-class retail stores and hospitality operators in action.

Nicola opened the presentation with the remarkable prediction that FTG market value is set to exceed £30 billion by 2028. A key stat was real growth between 2023 and 2024, with a spike from -1.6% to +2.1%.

Of course, these figures needed to be broken down further, with differing outlooks by sector. While FTG specialists are predicted to remain at around 29% of share between 2024 and 2029, fast food specialists are expected to drop from 33.4% to 32.2%, reflecting a key consumer trend around healthier options. But perhaps the standout number was an increase from 10.5% to 11.6% for the convenience, forecourts & others sector. People travelling can look forward to a much-improved offering while out and about.

With the 1.7bn people taking passenger journeys on a train in 2024 (year end Sep 2024) signifying a big leap of 12% vs 2023, the masses are certainly on the move once more.

EARLIER RISERS

For any operator, an in-depth understanding of exactly when people are buying food & drink is an invaluable metric – and Nicola delivered a key message.

In terms of the numbers of FTG consumers ‘completing a breakfast mission in the last four weeks’, from Q4 2024 to Q1 2025, that penetration rate leapt from 36% to 39%. This increase was driven by the age group of 2534, with the frequency of breakfast missions going from 1.17 to 1.24 in the same time period.

Spending patterns also showed appeal broadening beyond lunch, to breakfast and snack timeframes.

While the reasons for this are manifold, this drift towards the earlier daypart not only illustrates a fantastic opportunity but also reflects evolving out-of-home behaviour patterns of the younger generation.

It was also clear that FTG consumers are looking for added benefits, with health a standout. Data comparing Q1 2024 to Q1 2025 showed the following factors were important on a purchasing mission:

‘High in protein’ – up from 34% to 38%

‘High in fibre’ – up from 31% to 36%

‘Supports gut health’ – up from 28% to 30%.

GET ONBOARD

Thanks to its global reach, IGD is perfectly placed to anticipate what’s round the corner – and there’s a clear correlation between travel and grab and go. Nicola highlighted a new Udon outlet at Madrid Airport, illustrating a consumer desire for Asian cuisine. While Chicago O’Hare International Airport’s Protein Bar reinforced the growing relevance of healthier to-go options.

In conclusion, Nicola elaborated on vending as a low-cost, high-resource model that is flexible, suited to small spaces, and enjoying remarkable innovation around the world.

Luton Airport’s Selecta machines have reported a stunning +234% boost in revenue in comparison to its previous vending options, with 47% of transactions now multibuys.

The 7-Eleven at Copenhagen Airport signifies an image revamp for the brand, thanks to a smorgasbord of offerings, from ‘fresh’ to ‘cold’,

alongside ‘coffee’, ‘bakery’ and ‘snacks’ – evolving its stereotypical image of a US-style, late-night store, and becoming a brightly lit, modern, crisp and clean FTG avenue.

Overall takeaways were the following:

● Challenging times but optimism is still high.

More people are on the move.

● Operators should target new entrants, channels and dayparts.

● Explore the ‘healthy balance’.

The long round of audience applause at the end of the presentation illustrated its value – and we thank Nicola for her time, helping to enhance what was a truly superb day of culinary competition.

Roberts Bakery Bread Category

The Roberts family knows a thing or two about baking. Ever since Robert Roberts baked his father’s first loaf 130 years ago, four generations of skill and passion have followed.

They chose two products from their range for this year’s competition. The mega thick is their flagship white bread in their thickest format, which is soft and light and perfect for the heartiest sandwich.

The malted wheat grain product is their bestseller.

With the versatile canvas that bread provides to work with, chefs where challenged to put weird and wonderful back into a sandwich.

The challenge was well and truly met, with some familiar names appearing in the unfamiliar context of a sandwich!

There won’t be many in the audience who had scotch egg sarnie or pork pie

toastie on their bingo card for the day, but Emma Corkish and Chrissie Attwell brought the bonkers to great effect.

Matthew Brennan was highly commended by the judges for his Steak My Truffle sandwich. They especially enjoyed the use of the carrier and how the chimichurri brought lightness into the taste.

Ultimately, however, Fran Crute’s Katsu Krunwich earned her the win, with the judges particularly impressed by the light and tasty flavour, fantastic texture and brilliant use of the bread.

A well-deserved winner in what was a close-run final.

COMPETITORS

Matthew Brennan

Chrissie Attwell

Kieran McGivern

Emma Corkish

Fran Crute

Sodiaal is one of the leading dairy cooperatives in France, with products ranging from P.D.O. cheeses to Brittany butter, UHT milk and cream.

Sodiaal chose two delicious cheeses from their range for this year’s competition.

First up was Raclette. A real crowd pleaser with a pleasantly mild flavour and springy texture when served cold, but perhaps more familiar served hot, where it takes on a delightful and indulgent creaminess.

Then there is Comté, the cheese that has it all. The ultimate gourmet offering, which allows for a multitude of pairings.

With two cheeses that lend themselves so perfectly to indulgence, it was no surprise to find the entries in this final were so much more than just your average sandwich.

There were three different takes on the beef and cheese

sandwich; two of which came with gravy dip. There was Asian inspiration; Marmite and muffins; chorizo and bacon and some very happy judges, whose comments varied from “Great taste,” to “Fantastic!” and “Delicious!”

Though Stephen Jordan-Bird was highly commended for his #NotaPhillyCheese, there could only be one winner.

It was Barny Luxmoore’s curiously named Anvil Special 24.3 (+Raclette Halo) which impressed the judges most, in particular for the balance between the two cheeses.

Sodiaal Cheese Category

COMPETITORS

Barny Luxmoore

Abigail Pearce

Ivor Peters

Stephen Jordan-Bird

Edvinas Smigelskis

Flexeserve / ProAmpac

Hot Hold Category

New for 2025, Flexeserve and ProAmpac joined forces for an exciting hot-hold food to go category.

Competitors were asked to produce a hot-hold, food to go dish using a packaging product from ProAmpac’s ‘Some like It Hot’ range.

It was then placed into a Flexeserve Zone unit at midday.

Judging took place around 21/2 hours later and the judges considered the quality of the dish, as well as how it holds in the packaging.

This category was not one for the faint-hearted and the five finalists really stood up to be counted, mastering the tricky balancing act of retaining heat, moisture, texture and flavour.

Without a specific ingredient to include, this new challenge gave the finalists license to explore tastes and influences which worked in the parameters of this new format.

There was Korean chicken, French dip, two Mexican-inspired entries and a toastie twist on a British classic.

Chris Snaith from Flexeserve and David Baikie from ProAmpac both selected the same top-three entries.

With their input added to the expertise of Tara, Owen and Theo, there was very little separating the top two.

It was Richard De’Ath who won out in the end, courtesy of his Steak & Ale Toastie with a Godminster Cheddar Rarebit. The judges praised it for innovation, great flavour and succulent texture.

COMPETITORS

Hayley Alouini

Richard De’Ath

Kerrie-Ann Parker-Thompson

Nyani Lebrasse

Edvinas Smigelskis

Tell us about your journey to becoming a Sammies judge?

We have been involved with The British Sandwich & FTG Association for a little while now, and my role at The Bread Factory involves working with chefs and operators who are as obsessed with quality as we are – so I was excited to bring that perspective to the judging table.

Did you know about the Designer of the Year award previously, or the Sammies as a whole, and what value do you think they bring?

Yes, I was aware of the Sammies, although I hadn’t experienced them first-hand before. The Designer of the Year Award, in particular, is a fantastic way of highlighting the creativity happening in the sandwich world. In such a fast-moving and competitive sector, it’s so important to celebrate creativity and quality.

An expert opinion

None of this event would be possible without the invaluable time and effort of our judges. We caught up with Tara Griffin, head of foodservice at The Bread Factory.

Tell us about the day itself and having to taste 30 sandwiches – is that something you’re used to?

I’m used to tasting and testing new bakes and working closely with chefs, but 30 sandwiches in one day was definitely a new experience! I think I rose to the challenge and, perhaps slightly worryingly(!), didn’t really struggle with it.

Food is my passion, so it was just a great experience to get to see and taste all the amazing creations from the chefs on the day.

What impressed you most?

What really stood out was the level of care and detail in every sandwich. The contestants had really thought through every little detail. Obviously, bread is my thing, so I was particularly impressed where the chefs made a clear effort to consider how to make the most of their carrier. The winner actually made her own bread, which I thought was really impressive and creative.

You work with numerous operators in the industry. What’s next for the GAIL’s brand and The Bread Factory?    GAIL’s continues to go from strength to strength and we’re immensely proud of being able to bring such a commitment and focus on quality to the high street, and this year our first airport site in Gatwick! As for the wider group, GAIL’s and The Bread Factory are hugely focused on making a real, positive impact in the food system, and you’ll see more of that coming to life over the next few months.

We are particularly focused around soil-positive farming and our ‘Wheat Project’, which is a pioneering initiative aimed at transforming the way bread is made by focusing on regenerative agriculture and sustainable farming practices. We aim to restore soil health, enhance biodiversity and produce more nutritious, flavourful bread by using heritage grains cultivated through nature-led methods. It’s an incredibly exciting and transformative project to be part of.

That’s a wrap!

Georgina Percival wins and takes the coveted title.

OF THE YEAR 2025 SANDWICH & FOOD TO GO

SOURCE OF CREATIVITY

The Sandwich & Food to Go Designer of the Year Award is a prestigious prize. With nearly 200 entries across six categories, before three regional semi-finals, we really do find the cream of the crop.

And the 2025 winner actually had two entries in the finals competition. Ultimately, it was the Middle Eastern Labneh-Lamb Wrap from Georgina Percival that took the glory and a cheque for £2000. Coming from the Labneh category sponsored by Futura

Foods – the UK’s Mediterranean dairy specialists – her artistry and flavour combinations wowed the judges. Her Hawaiian Ham’Wich also made the shortlist in the Kings Fine Cooked Meats section. All the more remarkable considering she was a first-time entrant.

Working as a junior development chef at Natural Innovations for just over a year has helped Georgina hone her skills.

“Natural Innovations is a vegetable-forward company based in Nottingham. I love the creative freedom my job allows me and the innovation it brings. My world revolves around food, so even in my home life I’ll always be cooking or baking for friends and family.”

SHOW-STOPPER

Georgina’s wrap combined slowcooked spiced lamb with creamy labneh and pickled vegetables –wrapped in soft, handmade Labneh flatbread. Packed with flavour, it took home the category win before going on to claim the overall title.

Pete Ward, MD at the Sammies, said: “In a competition where standards were incredibly high, our judges were blown away; not only by Georgina’s winning entry, but by her potential.

“Her delicious wrap perfectly met the competition brief. The beautiful presentation hinted at the

delight which was to follow, as the sweet and savoury notes delivered an unsurpassed taste experience. Most importantly, Georgina’s use of labneh – the ingredient nominated by sponsor Futura Foods – was inspired.

“Through its inclusion in the handmade flatbread, the marinade and the tzatziki, Georgina ensured the labneh had a starring role as the hero in her sandwich epic.”

RISING STAR

As one of Natural Innovations’ talented junior development chefs, she brings bold ideas and a deep understanding of flavour to every brief.

“It’s an incredible feeling to have my work recognised on a national stage, especially at such a prestigious event as the Sammies. This is a proud moment for all of us and highlights the forward-thinking development happening every day in our kitchen.

“I wanted to show that vegetables can do so much more than play a supporting role in sandwiches – they can enhance and elevate a dish, delivering flavour and colour, even in meat-based recipes. I feel lucky to be part of a team that encourages that originality,” concluded Georgina.

It marks back-to-back Designer of the Year victories for the team, following the success of James Burgess in 2024 with his California Prawn Roll.

Middle-Eastern Labneh-Lamb Wrap

INGREDIENTS

● Labneh

● Lamb

● Spice mix

● Lemon juice

● Coriander (fresh)

● Salt

● Pepper

● Flour

● Yeast

● Garlic powder

● Sugar

● Red cabbage

● Pomegranate seeds

● Pomegranate essence

● Sumac

● Vinegar

● Garlic

● Tomatoes

● Cucumber

● Mint

METHOD

Lamb

Mix labneh with spice mix, salt, pepper, lemon and coriander. Coat the lamb and leave to marinade. Wrap in parchment and foil cook for four hours or until it falls apart.

Flat Bread

sumac, vinegar, sugar, pomegranate essence, fresh pomegranate seeds and vac pack to allow flavours to infuse fully.

Mix the flour, yeast, seasoning, fresh coriander and garlic powder with warm water and labneh. Knead well, then leave to rest portion out and cook on a hot pan.

Labneh and cucumber tzatziki

Grate and pat dry cucumber. Mix with labneh, garlic, fresh mint, salt and pepper.

Pomegranate pickled cabbage

Mix shredded red cabbage with

Cover half of the bread with the lamb and cabbage alongside a chopped salad of tomatoes, cucumber, lemon juice and seasoning. Dress with the tzatziki. Fold the bread to serve.

GEORGINA’S INSPIRATION

“Sweet and savoury flavours of the Middle East. Rich meats like lamb, pickled red cabbage laced with pomegranate molasses, and fresh, homemade breads passed down from generation to generation.”

Excitement builds Day to night Awards

With the daytime events all wrappedup, there’s just enough time for everyone to don their finery and head to the Royal Lancaster London’s Nine Kings Suite for the Sammies Awards Dinner 2025.

As the great and the good of the industry gathered for the drinks reception, there was a noticeable buzz in the room, with excitement mounting.

Old friends and colleagues reacquainted with one another while competitors – indeed, some might say rivals – rubbed shoulders, exchanged pleasantries and geared-up for the night ahead.

There were guests from all corners of the industry. Multiple retailers such as M&S, Sainsbury’s and Booths were all up for awards. So too were highstreet favourites such as Caffè Nero, Greggs and GAIL’s.

Naturally, the big manufacturers and many of their suppliers were all in attendance, as well as the fantastic sponsors whose support allows us to

continue to go from strength to strength.

As the guests were called for dinner to the strains of John Newman’s Love Me Again, it was clear that the Sammies were back to their pre-Covid best.

The evening was hosted by comedian Andrew Ryan, whose cheeky comedy kept everyone on their toes. Joining him was longtime friend of the awards Theo Randall, who presented the winners with their trophies.

And the winners are...

Winner Kieran McGivern (c) was presented with the trophy by Adele Rooney (l) of sponsor Kings Fine Cooked Meats

Georgina Percival (centre) receives the winner’s cheque from hosts Theo Randall (l) and Andrew Ryan (r)

Winner Georgina Percival (c) received the winner’s trophy from Matt Ackland (l) of sponsor Futura Foods

H. Smith Food Group Chicken Category Winner

Cluckin Banh-Tastic by Matt Brooker from Simply Lunch

Sodiaal Cheese Category Winner

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

Roberts Bakery Bread Category Winner

Katsu Krunwich by Fran Crute from The FSC Group

Flexeserve / ProAmpac Hot Hold Category Winner

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

Winner Barny Luxmoore (c) was presented with the trophy by Jerome Reignier (l) from sponsor Sodiaal

Winner Matt Brooker (c) was presented with the trophy by Andy Smith (l) from sponsor H. Smith Food Group

Winner Fran Crute (c) received the winner’s trophy from Imogen Marshall (l) of sponsor Roberts Bakery

Winner Richard De’Ath with the winner’s trophy presented by (l to r) sponsors David Baikie of ProAmpac and Chris Snaith of Flexesere

Sandwich Sandwich London TOAST Sudbury

Uptons of Bassett Southampton Which Wich London

Jonathan Morton with the winner’s trophy, presented by Alex Bell (l) from sponsor Sandwich & Food to Go News

Sara McKennedy (c) received the winner’s trophy from Robert Hegarty (third left) from sponsor Seara

Josh Kleiner and Kerrith Parkes from Sandwich Sandwich received the winner’s trophy from Jonathan Glenister (c) of sponsor Greggs

Business & Product Innovation Winner

Scotmid Co-operative Symphony

Manufacturer Winner

Raynor Foods

Environmental & Sustainability Winner

Raynor Foods The S3 Project

New Ingredient Winner

555 Amanda Salmon Roulade

Adam Newland and the team from Raynor Foods collect the trophy from Richard Ledger of sponsor Milltec

Danny Scobie with the winner’s trophy, which was presented by Abi Kempley (l) from sponsor Troy Foods

Wayne Greensmith (second left) from sponsor Samworth Brothers presented the trophy to Jesper Kold Sørensen (l), Gavin McLean and Lars Fey.

Tom Hollands (second left) and Thierry Batarière (centre) received the trophy from John Demetriou of sponsor WHSmith

Healthy Eating Winner

Sainsbury’s 5 Spice Chicken & Grain Salad

New Sandwich - Hot Winner

Deli Lites

Roast Mushroom, Truffle and Mascarpone Tosta

New Food to Go Winner

M&S

Sriracha Prawn Poke Bowl

New Sandwich - Cold Winner

M&S

Surf & Turf Brioche Rolls

Donna McGuire and Gary McDowell were presented with the trophy by Paul Robertson (c) from sponsor Coveris

James Curtis and the winning Sainsbury’s team received the trophy from Gwyn Jones of sponsor Agrial Fresh

The team behind the winning M&S entry received the trophy from Paul Robertson of sponsor Coveris

The team behind the winning M&S entry were presented with the trophy by Chris Snaith from sponsor Flexeserve

Café Retailer High Street Winner

Caffè Nero

Café Retailer In-Store Winner

Booths

Chain Retailer Winner

Greggs

En-Route Retailer Winner

WHSmith

Sukina Coyle and the winning Greggs team were presented with the trophy by Barry St Leger (l) of sponsor Simply Lunch

Emilie Hart (second left) and Ben Norris (c) received the trophy from Bryan Murphy (l) of sponsor Dawn Farms

The winning WHSmith team received the winner’s trophy from Toby Lancaster (l) of sponsor Greencore

Megan McCardle (second left) and Sunil Chapanery (c) collected the trophy from sponsor Dawn Farms

Convenience Retailer Winner

Scotmid Co-operative

Multiple Retailer Winner

Highly Commended

The judges found choosing winners a difficult task and therefore singled out the following entries for commendation.

H. Smith Food Group Chicken Category

Blue Samurai Sandwich by Ildiko Magyari from Greencore

Roberts Bakery Bread Category

Steak My Truffle by Matthew Brennan from Samworth Brothers

Sodiaal Cheese Category

#Notaphillycheese by Stephen Jordan-Bird from Samworth Brothers

Flexeserve / ProAmpac Hot Hold Category

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

Café Retailer Award

Dunelm Pausa

Chain Retailer Award

GAIL’s

En-Route Retailer Award M&S

Convenience Retailer Award

Sainsbury’s

Multiple Retailer Award Booths

Marketing Award

SOHO Coffee

Coffee X Jammie Dodgers Valentine’s Campaign

New Ingredient Award

Futura Foods

YAMAS! Whipped Feta

New Food to Go Award

Sainsbury’s

Feta & Mixed Grains Salad

Danny Scobie (second left) and Rebecca Walker (c) were presented with the trophy by Gareth Chambers (l) from sponsor Around Noon

The team from M&S collected the winner’s trophy from Kevin Vyse (l) of sponsor ProAmpac

Sandwich & Food to Go Industry Award Winner

James & Helen Stoddart from On a Roll Sandwich Company

James and Helen have built their success from the ground up. They began their journey supplying local schools, universities and businesses.

They earned a reputation for excellence through an unwavering commitment to quality and innovation and soon grew to be an important part of the regional economy. Their loyalty to local suppliers and belief in ethical food production are an example which we can all look to for inspiration.

Always forward-thinking in embracing new technologies and emerging trends, the rapid growth of their business created hundreds of jobs within their region. Their nurturing and supportive approach towards their employees has fostered an empowered workforce, where contribution is cherished. It has led to many successful careers within the food industry.

For these reasons, the BSA management committee honours James and Helen Stoddart.

James & Helen Stoddart accepted the award from Rusty Warren, chair of the BSA

“I enjoyed seeing the talent during the competition and loved the IGD update. The food was great and my guests and I had a thoroughly great evening.”

“I had a lovely time as always. It was great to see everyone and catch up. Congratulations to the entire team. We are over the moon about the win!”

“Brilliant job. The event was excellent and so good to see it back to how it used to be pre-Covid.”

Rusty

“We are delighted to have won this award. It has been a great team effort over a number of years.”

“We are so delighted!”

“Thank you so much, a very pleasant surprise (to win). May I also say that the event was very enjoyable, with an entertaining host. Congratulations to all involved in the organising.”

“An amazing Sammies evening – we all had a smashing time! We were absolutely delighted to win the Sustainability Award and the highly coveted Sandwich Manufacturer of the Year!”

“I am still slightly shocked that we picked up two awards, but it’s great recognition for all of our colleagues. Thank you Caron & Sandra for creating another awesome awards evening!”

“Thank you for a wonderful night on the 8th May. It was a success!”

Fergus

“Thank you from all at Flexeserve. I thoroughly enjoyed the night, the judging, tasting lots of great food and meeting great people while continuing to support the BSA in advancing the industry.”

Chris

Paul Robertson, Coveris

Jonathan Morton, Colpac

Warren, Subway

Tom Hollands, Raynor Foods

Anna Lloyd, WHSmith Travel UK

Barny Luxmoore, The Jabberwocky

Snaith, Flexeserve

Jodie Johnston, M&S

Danny Scobie, Scotmid Co-operative

Noonan, Dawn Farms

A DATE TO REMEMBER

7 MAY 2026

Sponsorship opportunities

For over 30 years, the Sammies have been the highlight of the sandwich and food to go industry calendar.

The Sammies Dinner is a veritable who’s who of key names from across the industry, with senior figures from major retailers such as M&S, Sainsbury’s and Waitrose; high-street chains like Greggs, Costa and Pret, as well as leading suppliers and manufacturers.

As well as offering fantastic exposure for your brand, being front and centre as a sponsor provides you with a head start in making connections during the judging process and at the Awards Dinner.

Don’t miss this outstanding opportunity to put your business at the heart of the industry on the biggest and most exciting day of the year.

Environmental FOCUS

Planglow:

Go-Pak:

Colpac:

Coveris:

FPA:

Rising to the challenge

A DIFFERENT TAKE

The first half of 2025 has brought no shortage of challenges for FTG packaging. From stricter environmental legislation to packaging Extended Producer Responsibility (pEPR), operators and suppliers are under pressure to prove their sustainability credentials. At Conglom International, we’ve used this not just to remain compliant but to give us a competitive edge.

For many businesses, the new pEPR regulations have been viewed as just another box to tick or administrative headache but we saw it differently.

“We didn’t wait to be told what to do. We saw pEPR as an opportunity to improve,” said Rob Preece, sales manager at Conglom International.

ENVIRONMENTAL

That’s not all. Our commitment to quality and safety has been reinforced with recertification to BRCGS standards, ensuring our processes remain top tier across the board. And we’re proud to hold FSC® certification (License No: FSC®-C191430).

We don’t just post the logos and forget what they mean. We see them as trust signals, evidence that Conglom International is serious about doing things properly, offering support through evolving legislation and delivering long-term value.

Sustainability is at the heart of what we do. A core principle that runs through all our brands, especially iECO.

“Our customers want packaging that both performs and protects the planet. We’re committed to delivering both,” explained Preece.

ATTENTION TO DETAIL

The iECO range is designed specifically to offer planet-friendly packaging

without compromise. The moulded fibre products are PFAS-free, avoiding harmful chemicals, yet engineered to meet the real-life needs of FTG operations. No leaky, soggy messes –only beautifully presented food.

“iECO is our flagship sustainable brand, including PFAS-free moulded fibre that is home compostable and built for the real world. Sustainable packaging that actually works.”

To round out the offer, we continue to expand our range of FSC® certified products to include birch wood cutlery, for a complete solution from packaging to utensil.

“More customers are asking where their packaging comes from, so our certification is an answer they can trust,” continued Preece.

People want transparency, zero waste and meaningful change. Foodservice operators need suppliers who understand this.

“We’re not just supplying packaging; we’re helping customers navigate change with confidence.”

We offer guidance with product selection and insights into what’s coming next, making it easier to stay ahead. We see this as part of our holistic service commitment, connecting sustainability with the day-to-day supply relationship.

FOR BUSINESS AND PLANET

At Conglom International, we’ve got one eye firmly on sustainable

innovation and the other on helping customers choose solutions that genuinely support their business goals. In a world where the pressure to act on environmental impact continues to grow, we see opportunity, not obstacle.

The changing regulatory landscape, is encouraging businesses to rethink strategies. From taking a proactive approach to pEPR compliance to achieving ISO 14001 certification, we are can meet those requirements.

“Our focus is on solutions that make a measurable difference. Investing in the right materials, the right certifications and the right conversations,” concluded Preece.

SEE CONGLOM AT LUNCH! 2025

The Conglom International team will be out in full force at this year’s lunch! exhibition. Visit Stand L974 and get hands-on with some of the most popular and innovative products across leading brands, including Titan foil packaging, Café Express recyclable QSR and kraft solutions, iECO PFAS-free home compostable packaging, and Saniguard foodservice PPE.

It’s the perfect opportunity to experience the Conglom quality up close, have a chat about your business needs and explore partnerships to deliver packaging that’s as smart and sustainable as your operation.

Whether you’re in foodservice, hospitality or retail, Conglom has planet-friendly packaging solutions designed to support your goals and bottom line.

A full lunch preview is on p66.

lunch! visitor registration page: https://invt.io/1exbchx5015

•

• Less food waste

• Greener packaging options

• Food-to-Go and Convenience packs

• Medical, Pharma, Parts

Back to nature

As a pioneering force in labels and packaging, new product and legislatory insights from Planglow are always worth listening to. We caught up with marketing director Rachael Sawtell.

Packaging is a complicated issue in 2025. What advice would you give operators and how can you help?

In addition to ensuring you are up to date with regulations such as Simpler Recycling and food labelling requirements, we’d recommend an audit to reassess your needs – could you be using fewer materials, is food staying fresh in your current packs, what are the available disposal methods? We seek to develop fit-forpurpose products that offer a range of shelf-life options, while remaining compatible with multiple waste streams. Whether this is through home composting, industrial composting or recycling, our packs offer greater flexibility and help to minimise both food and packaging waste.

What’s exciting as we move into the second half of the year?

While traditionally focusing on compostable packaging, we’ve expanded our approach by joining the ORPL and launching Back to Nature – our first plant-based recyclable packaging and labelling range, developed in response to the new Simpler Recycling legislation.

Meanwhile, we have expanded our award-winning Street Food range. This began as a three-piece mini collection in 2015 and now encompasses 11 key items for hot and cold foods, including two takeout cartons/noodle boxes; a tray; a burger box; a larger hot food clamshell pack; and most recently, a chip cup suitable for all sorts of things such as wraps, kebabs, chicken bites and other fried foods. The Street Food collection has been developed to accommodate a wide range of global cuisines, lending a festival twist to the provider’s overall presentation. Products can be recycled or composted (home and industrial) post use, depending on the preferred disposal method.

Your range must have expanded a great deal in recent years?

Indeed! The grab-and-go industry was hit hard by lockdown and subsequent

mini budget. It wasn’t until 2023 that we saw the market reach prepandemic levels, and it has taken another hit over the past year in line with the contracting economy.

Three years ago, we saw sales of our sandwich products – which had been in decline since lockdown – plummet to just one-in-nine grab-and-go purchases (Apr 2022-Mar 2023). Over the preceding 12 months, sandwiches made a phenomenal comeback, as sales increased more than twofold, levelling off last year at what we estimate to be around a quarter of all grab-and-go purchases (in line with pre-pandemic sales). And hot graband-go offerings – which peaked at an estimated one-in-five sales (Apr 2022 to Mar 2023) – have now dropped to an estimated one-in-six.

During and post pandemic, sandwiches, salads and baked goods – even hot drinks – fell out of favour as dwindling lunchtime footfall led to an uptake in hot FTG and takeout. Products with a shorter shelf life bore the brunt, and even within the sandwich category, baguettes, bloomers, rolls and subs did not get their mojo back until 2023. While sandwich sales dipped slightly last year (with the exception of wraps), they remained level, broadly speaking, with pre-pandemic and the previous year’s sales.

Classic triangular-cut sandwiches had fared much better in the postpandemic landscape due to tamperevident, long-life options (heat-seal and peel and seal packs that help safeguard a longer life while offering greater peace of mind). These lost momentum as the demand for freshly made, same-day products returned, so sales of longer-life sandwich packs have fallen 25% in the past year.

Over the same four-year period, demand for hot grab-and-go went the opposite way. In 2022, consumers were twice as likely to have hot takeout over a pre-packaged sandwich. Last year, hot grab-and-go sales were levelling off at around one-in-six; prepandemic, it was one-in-eight.

Can you elaborate on your key industry partnerships?

In terms of our labelling app, we work with many leading third-party recipe management platforms – including Access, CaterCloud, Caternet, Civica, Erudus, Fourth, Kafoodle, My Purchasing Partner, Pelican and most recently IndiCater. This means you can use your existing recipe data to produce food & drink labelling without having to duplicate it, ensuring seamless data integration and compliance with legislation.

For closing the loop on waste, we partner with PRM Waste Management Systems who provide bio-processors for breaking down compostable packaging and food waste, Soken for heat seal machines, and Kelgray for hardware. We’re always on the lookout for partners, so if anyone thinks we could work well together, get in touch.

The general public still needs to understand more about the environmental damage of certain packaging – would you agree?

Awareness has improved leaps and bounds over the past 10 years but a miscommunication and confusion still exists, which is not the public’s fault. Greenwashing, accidental or otherwise, permeates the industry. From manufacturers, government

and other organisations and, most importantly, the constantly evolving data determining the environmental impact of materials and practices.

We’ve always strived to be as transparent as possible. We’re members of the OPRL and BBIA and have recently received ISO 14001 – the accreditation for environmental management systems. We operate within frameworks set out by these organisations and other professional bodies, as well as our code of best-practice.

Is enough being done to combat carbon footprint in foodservice?

Frankly, no! Although the changes that would bring about the greatest reductions – such as dramatically

lowering meat consumption and moving food distribution to electric vehicles only – require new infrastructure and significant cultural shifts in deeply embedded behaviours. There are signs of change but we’ve a long way to go.

While we’ve ensured our products are in line with Simpler Recycling, we strongly believe the most significant positive change would be the widespread acceptance of compostable packaging with household food waste. Once again, infrastructure investment is urgently needed to ensure the optimum processing of both food waste and compostable packaging together and tapping into this resource.

Simpler Recycling has been introduced in a bid to change behaviours across the board: from manufacturers of recyclable products, through to consumers and everyone along the way. The aim is to improve stagnating recycling rates by standardising and streamlining collections from all households, businesses, schools and hospitals.

Organisations are now required to separate dry recyclables – including paper, cardboard, plastic packaging, glass and metal – from general waste for collection. If your business generates food waste, this must also be separated for collection. Compliance is mandatory, so organisations that ignore the rules face potential fines from their local authority.

Single-material simplicity

With Extended Producer Responsibility (EPR) and Simpler Recycling on everyone’s minds, what questions should operators be asking about their packaging supplier? Alex Noake, senior vice president and MD of Sabert Corporation Europe, has some sage advice.

What’s the potential financial impact of new legislation?

There’s no way to sugarcoat this: EPR and Simpler Recycling reforms will introduce direct costs to businesses. For many food-to-go operators, this means paying fees based on the volume and recyclability of packaging placed on the market.

If you’re using non-recyclable or composite materials, expect those costs to be higher. If your packaging isn’t compliant or correctly labelled,

you could face penalties. The key is to work with your supplier to pre-empt those costs by specifying packaging that’s optimised for recyclability and aligned with the approved waste streams.

What changes need to be made to packaging choices?

In many cases there will be a basic trade-off between functionality and cost. Packaging choices should now be made not just for food

performance but for end-of-life clarity. Where possible, focus on simplicity and single-material formats. Mixed-material packaging – such as laminated cartons, windowed boxes with glued films or carbon black plastics trays – are going to be penalised. Look for items that use widely recycled materials such as clear PET or uncoated paperboard, are easy to separate (i.e. peelable liners), and have clear front-of-pack recycling labelling.

"partnering with a knowledgeable and local manufacturer sends a strong message that you are serious about leading by example."

What new opportunities do these challenges bring?

This shift allows you to differentiate your brand. Customer eyes are on you and rewards will flow for suppliers who help them hit sustainability targets.

There is an opportunity to rationalise packaging SKUs to fewer and more recyclable items, while positioning yourself as a responsible operator via effective communication of the choices you have made.

Over time, this will also leverage better data through EPR tracking to

reduce packaging waste and cost.

If done correctly, sustainability becomes a value driver rather than just a compliance cost and administrative burden.

How can I use these legislative changes in a positive way for my business’s reputation?

Be transparent and tell your customers what you’re doing and why.

Whether it’s a new fully recyclable sandwich skillet or moving away from hard-to-recycle films, frame it as

making proactive decisions to reduce waste and protect the planet.

Partnering with a knowledgeable and local manufacturer sends a strong message that you are serious about leading by example. Your packaging is one of the most visible parts of your brand, so use it to tell a positive story!

In terms of sandwiches and FTG, are there easy wins for operators? Yes, and the best ones are often low effort, with high reward. There are several steps you can take to make a

ENVIRONMENTAL

big impact without major disruption to operations.

Switching from mixed-laminate boards to uncoated or barrier-coated mono-materials is a quick and easy win. Although multi-layer laminated solutions are technically effective – but difficult to recycle – next-generation barrier dispersion or water-based coating solutions are improving all the time, with the aim of performing like plastic but being recycled like paper. Of course, use uncoated options where barriers are not critical. Where possible, reduce unnecessary complexity in pack formats. Simplifying designs can improve manufacturing efficiency, thereby reducing production cost (and cost control under EPR), improve recyclability performance through the removal of excessive folds, overlapping flaps and complex tray geometries which trap food.

Other ideas might be to consider moving away from hard to recycle carbon black plastic and ensure your

packs carry clear and compliant labelling to guide the customer.

What is the future for sandwich packaging, especially in light of falling demand for pizza boxes in the US?  Consumer preferences are shifting towards portability and lower-cost lighter meals. While pizza boxes are declining, sandwich and convenience packaging is where demand is moving – and it is more fragmented and innovation led. This ‘recontouring’ of profile towards greater SKU complexity, shorter runs, faster turnaround times and a squeeze on specialist substrates can trigger price volatility and supply shifts.

Does there need to be a better education model around what’s actually going into packaging?

Absolutely. There’s still confusion – not just among consumers but within the supply chain. The industry needs to do a better job of explaining materials, coatings, recyclability and disposal

"Where possible, reduce unnecessary complexity in pack formats. Simplifying designs can improve manufacturing efficiency, thereby reducing production cost."

pathways in plain language. That has to be ongoing and crosschannel, involving manufacturers, distributors, retailers and consumers, while also being supported by legislation. If we want packaging to be part of the sustainability solution, we need to make it easier for everyone to understand what it is, what it does and where it goes.

For more information on the Sabert range, visit sabert.com.

Team players

Award-winning, with a packaging reach across the world, Go-Pak wants to bring the sector together around its sustainability goals.

FIBRE FOCUS

The Go-Pak Group ethos is a stringent quality management programme, enabling consistent delivery of products to customers. With a global network as part of SCG Packaging (SCGP) in Asia, the UK-based business is enjoying the fruits of its labour.

Go-Pak’s latest innovation is a range of paper cutlery, which has already won a THAIFEX- HOREC Asia 2025 Innovation Award. It aligns with the ongoing shift towards sustainable, fibre-based disposables in FTG.

“We’re proud to offer solutions that combine functionality with environmental responsibility,

meeting the needs of operators and consumers,” said Go-Pak marketing director, Mike Bristow. “We were also honoured to receive the Manufacturer of the Year Award at the Foodservice Packaging Association (FPA) Awards 2025. Such recognition validates our efforts to drive positive change and leadership in the sector.”

And Go-Pak has its finger on the pulse of what’s coming next.

“A key trend is the shift away from

plastics towards fibre-based. But the challenge lies in ensuring alternative materials are genuinely recyclable or compostable, aligning with consumer demand for real sustainability – not just the appearance of it.

“While this is evident across the market, Go-Pak is committed to a material-neutral approach. We focus on what is suitable for each customer, based on end-of-life infrastructure, regulatory requirements and sustainability objectives. Our goal is to support informed choices – through fibre, plastic or alternative materials.”

Go-Pak is also aware that customers want cost-neutral innovation.

While fibre-based packaging may carry higher initial costs, potential savings through Extended Producer Responsibility (EPR) schemes or reduced food waste can make the total cost to operators neutral or even beneficial. “We help partners evaluate trade-offs to find effective solutions.”

PARTNERSHIP EXPANSION

Go-Pak works with most major foodservice distributors, as well as high-street FTG and QSR chains. As costs rise, it is focused on delivering throughout the supply chain. “We highly value strategic partnerships with customers looking to align with a manufacturing partner – not just a supplier,” continued Bristow. “Looking ahead, we are expanding into retail and building relationships with manufacturers across a broader range of FTG channels.”

But navigating expectations and

legislation in 2025 is not easy.

“To support customers, we’ve developed a comprehensive EPR guide that helps operators make informed packaging choices.

“In 2021, Go-Pak was acquired by SCGP, the largest vertically integrated packaging company in Asia. It is listed on the Dow Jones Sustainability Index, and as part of this group, we’re involved in a coordinated effort to reduce carbon emissions across our manufacturing and supply chain.

“We’ve recently launched our OCC Backhaul programme, offering customers the option to return their old corrugated cartons (OCC) for recycling back into our paper mills.

“And FTG is booming. Established brands are expanding footprints into new regions and categories. Retailers have also become more sophisticated, partnering with well-known high street brands to offer chilled and hot FTG options, further fuelling growth.

“Additionally, many are opening later and extending menu offerings with popular items like cold coffee drinks, reflected in the significant uplift we’ve seen in sales of our cold drink cups,” concluded Bristow.

Innovation you can eat with

Experience practicality and durability with our premium Paper Cutlery range. Multiple layers of sturdy, compressed paper – robust enough to effortlessly handle a wide range of foods.

Stackable design

Recyclable at dedicated facilities

Smooth feel for mouth comfort

Suitable for hot and cold foods

Strong and sturdy construction

Bespoke branding and embossed designs

Cutlery

Winner

Smooth feel for optimum mouth comfort

ENVIRONMENTAL

The Colpac team prides itself on long-term partnerships, continuously improving packaging concepts to meet evolving FTG needs. And working with Pret for the past six years has delivered in more ways than one.

WHERE IT BEGAN

This partnership was kickstarted at Packaging Innovations in 2019, where Pret approached Colpac about developing sustainably sourced paperboard platters to package their delivery range.

After understanding Pret’s key challenges and goals, Colpac designed a visually striking new platter with a double-walled picture frame construction that was strong enough to hold a variety of food contents for takeaway and delivery. The team also supported with training on assembly to ensure the platters were quick to construct in busy Pret kitchens, supporting e ciency targets.

With a signi cant reduction in plastic content from the previous

options, the paperboard platters were made with a PEFC-certi ed board and provided improved functionality and visual appeal. They also featured a lightweight laminate to guard from grease marks during prep and lling. Following testing and in-store trials, this product was launched globally in early 2020, which set the precedent for a partnership driven by sustainability and based on trust.

“Pret prioritises sustainability and so do we, which is one of the reasons why our partnership works,” said Jonathan Morton, director of business development at Colpac.

PLATTERS TO SALAD BOWLS

On the back of this innovative work, the team moved into another area of packaging development together, to create a pack for Pret salads. Aiming to showcase the quality, freshness and nutrition, paperboard bowls were proposed with a wide top out to maximise visibility. Along with bene ts around grease resistance, stability, nesting and ease of consumption for the end consumer, these bowls are made from FSC® certi ed paperboard. Custom-designed with Pret artwork to maximise the brand, the bowls are now in use at all stores worldwide.

Part of this partnership was to bring production of the Pret bowls from overseas to the UK. Colpac invested in new machinery and three sizes of are

now manufactured for Pret at Colpac’s site in Bedfordshire. This facilitates tighter quality control, reduced environmental impact, much shorter lead times and a secure supply chain – particularly bene cial as global distribution networks become more di cult to navigate. Colpac’s agile UK factory is also the manufacturing location of Pret platters, as well as many custom food packaging projects and o -the-shelf ranges. This helps to provide market-driven support and

First iteration of paperboard platters, developed by Colpac with Pret.

Pret’s paperboard salad bowls manufactured by Colpac in the UK.

TIMELINE

● Feb 2019: Colpac & Pret introduced at Packaging Innovations.

● Sep 2019: Pret trials paperboard platters in-store.

● Dec 2019: Pret approaches Colpac to develop paperboard salad bowls.

● Jan 2020: Pret launches paperboard platters worldwide.

● May 2020: Pret launches salad bowls in-store.

● Apr 2022: Colpac brings Pret bowl production to the UK/

● Jan 2025: Pret launches platter bases with direct food contact inks.

● May 2025: Colpac is recognised at the Sammies with the New Packaging Award.

supply to many UK and European customers that want to reduce risk through local production.

“We always look at ways to improve products further – and our expert team gives us this ability to innovate and provide even better solutions to do Pret’s freshly made and delicious food justice,” continued Morton.

AWARD-WINNING

Fast forward to 2024 and the teams wanted to reduce plastic further and make Pret platter bases even simpler to recycle. Following a thorough development process and exhaustive testing, Colpac and Pret launched platter bases with no plastic laminate. This was achieved by replacing the plastic coating with direct food contact inks, incorporated with Colpac’s longstanding supplier – Sun Chemical.

Its Direct Food Contact (DFC) offering combines SunPak® DirectFood Plus inks with SunStar® DFC water-based varnishes to enable safe, compliant printing on the inside of fibre-based packaging. The inks are vegetable-based, mineral oil-free, low odour and certified for direct food contact. They deliver intense colour, covering over 75% of the Pantone colour range, enabling foodservice brands to bring vibrant, safe colour to the inside of the packaging and enhance the consumer experience.

When paired with Sun Chemical’s SunStar® DFC functional varnishes, they offer vital protection against grease, moisture and abrasion, improving quality. This means that foodservice brands can avoid using laminated plastic filmic layers on board, improving recyclability and helping to meet sustainability goals. Additionally, this simplified approach that facilitates a mono-material structure helps reduce packaging Extended Producer Responsibility (pEPR) costs. By replacing fibreboard composite materials with uncoated paperboard and direct food contact inks, the latest Pret platters are recyclable through any paper repulping process.

Colpac also identified and used

new lighter paperboard to further reduce environmental impact of the platter bases. These changes are projected to achieve 9407kg* of packaging material savings/year and reduce projected pEPR unit cost by an impressive 55%.

This was the first project of its kind in foodservice, bringing this exciting technology to the marketplace in 2024. The success of this launch was marked by the New Packaging Award at the Sammies in 2025.

Both packaging solutions are thriving in Pret stores due to effective design that showcases fresh food to consumers, while meeting operational and ESG challenges. Colpac proactively develops the products and provides consistent management of stock levels and service support.

*Weights are calculated based on Pret’s annual usage.

SAMMIES RECOGNITION

Colpac was awarded the New Packaging Award at the Sammies 2025, in recognition of its innovative use of direct food contact inks in the foodservice sector. This enabled the removal of plastic content from Pret’s platter bases, increasing pack recyclability and reducing overall cost.

Pret’s latest platters, developed with Colpac and Sun Chemical to replace plastic with direct food contact inks.

Coveris MAP tray solution for MFP

Leading European packaging manufacturer, Coveris, has launched a new board-based MAP tray solution for the meat, fish and poultry (MFP) sector, reducing plastic by 90%, while maintaining recyclability and shelf-life.

Delivering a plastic reduction of up to 90%, Coveris’ new BarrierFresh MAP trays combine sustainably sourced board with its specially developed EVOH barrier film to deliver a fully printable, hermetically sealed, singleSKU pack that maintains product integrity and recyclability for the chilled MFP category.

Promising less plastic and more freshness, the 21-day shelf-life packs

function on and off-shelf, supported by a single packaging format.

As the ideal solution for the breaded poultry, meat and fish category, as well as prepared food applications, BarrierFresh MAP trays are lightweight, stackable and compatible with many existing machinery lines, subject to application. This launch offers manufacturers a sustainable alternative that does not compromise on performance or shelf appeal.

plastic, reduced-packaging solution that delivers the same barrier performance and shelf-life benefits as traditional rigid plastic trays, while maintaining recyclability for the consumer. The launch of BarrierFresh MAP trays aligns perfectly with our vision of No Waste and supports the industry’s growing demand for reduced-plastic alternatives.”

Will Mercer, Coveris business unit paper’s R&D director, said: “Our BarrierFresh MAP marks a unique breakthrough, offering a reduced-

Following a count and subsequent verification by the FPA’s accountants, Kreston Reeves, the Foodservice Packaging Association (FPA) can announce Mike Revell, managing director of the Socius Network, as the new FPA executive chair. The result was very close, with only three votes between the two candidates.

This expands Coveris’ portfolio of fibre-based recyclable packaging, reinforcing its commitment to marketleading sustainable innovation.

Mike Revell elected FPA executive chair

with his first spanning the time when the association transitioned from the BDPA to the FPA.

Revell said: “As a passionate supporter of the FPA and everything it stands for, I want to see it thrive and to continue supporting its members for years to come.

“There is no doubt our market has changed dramatically, and as an industry we are faced with more legislation, taxes and environmental challenges. I believe it is important that the industry’s trade association –owned and paid for by its membership – is focused on delivering tangible benefits to every member.”

This will be Mike’s second term,

Anna Turner, who took on the interim executive chair role in February this year, said: “I’d like to formally thank the FPA board and committees for their incredible support. Without their commitment,

the strides we have made over the past few months to create a more transparent, flexible association wouldn’t have been possible.

“I look forward to seeing Mike build on that work – and am heartened to learn he shares my view about the importance of our industry’s young talent to the future success of the association. I wish him all the best.”

Revell will formally take on the executive chair role on 1 July.

Martin Kersh, FPA executive director, added: “Our sincere thanks to two superb candidates for accepting their nominations and for their excellent presentations. We are blessed to have such dedicated and committed members who, even with big workloads, are willing to be of service to the FPA. That we have candidates of this calibre is a testament to how far the FPA has come.”

ustainable Packaging for Wholesalers & Food Businesses

At Herald Quality Disposables, we provide a complete eco-range designed for businesses looking for sustainable, highquality packaging. Our products include bagasse, wood, cornstarch, and paperbased solutions, helping you reduce environmental impact without compromising on performance.

ur Food-To-Go range is designed to keep food fresh, secure, and convenient for takeaway and delivery, including:

ot & Cold Cups – Double & single wall options for all beverages oup Containers, Salad Bowls & Trays –Leak-resistant, sturdy packaging artons, Noodle Boxes & Meal Packs –Secure, practical, and sustainable ustainable Cutlery, Skewers & Chip Forks – A responsible alternative to plastic

he Right Packaging Partner for Your Business

Premium connections

Having established itself as a must-see event in the industry calendar, we enjoy an exclusive chat with lunch! event director Katie Tyler to find out what’s new in 2025.

FTG is on a real high right now. Is this reflected by exhibitor numbers? It certainly is booming – not just because of our increasingly busy lifestyles but thanks to the incredible wave of innovation sweeping through the sector. Long gone are the days of soggy sandwiches and uninspired, unhealthy options. Today’s market is dynamic, health-conscious and bursting with creativity.

We’re seeing a surge of forwardthinking brands redefining what FTG can be, and that’s reflected in our exhibitor list. It features a mix of companies offering trendsetting products – from gourmet sandwiches and global street food to nutritious snacks designed for convenience without compromise. It’s an exciting time, and all signs point to continued growth as consumer demand and brand innovation continue to evolve.

What key trends are you seeing?

Sandwiches in the FTG space are developing fast, with a shift towards elevated classics. Think gourmet proteins, artisanal cheeses and unexpected, flavour-packed toppings. It’s not just what’s inside either – we’re seeing more artisanal loaves, bagels and gluten-free choices. And locally sourced ingredients and indulgent spreads are making sandwiches feel more premium.

Global flavours are having a moment. Those bold, punchy combinations are shaking up traditional formats, keeping things fresh. And for the growing number of flexitarians and vegans, there’s been a noticeable rise in plant-based options. It’s great to see brands getting creative here, with healthier meat alternatives and protein-packed offerings.

Of course, sustainability is still top of mind. Packaging is moving

in the right direction, with fewer plastic containers and a shift towards biodegradable, compostable and eco-friendly materials. Consumers are holding brands accountable and the industry is stepping up.

It’s a challenging time for the sector –how are businesses adapting? Keeping costs down without compromising on quality is vital. Many operators are rethinking menus to focus on core bestsellers that are popular with customers and costeffective to produce. Streamlining ingredients across multiple menu items is another smart move, as it reduces waste and simplifies supply chains.

There’s also innovation. Businesses are investing in smarter tech, exploring automation, and renegotiating supplier contracts for better value. This is why a visit to lunch! is essential – to help operators and buyers find the best prices and most efficient systems.

Is lunch! 2025 different from recent years in terms of FTG interest? Although the core mission remains consistent – connecting industry professionals with innovative

suppliers – this year’s show is shaping up to be the best yet. Oatly is sponsoring our central café, with clever ideas on how oat milk can be versatile. We also have itsu Grocery showcasing for the first time, Holie’s with their new healthy cereal, as well as returning exhibitors Simply Lunch, Pieminister, Speedibake, Just Crisps, La Lorraine and Flexeserve. The Start-Up Zone will see companies showcasing protein bars, functional drinks, bread, confectionery and much more.

Then there’s the Innovation Challenge, always a crowd favourite. Buyers love watching brands pitch

Register for a FREE trade ticket at lunchshow.co.uk  and quote priority code VLU58.

their latest ideas live on stage in front of an expert panel.

The Keynote programme is shaping up to be an incredible lineup – including Marta Pogroszewska, COO, Bread Holdings Limited, (parent company of GAIL’s); Julian Metcalfe OBE, founder & group CEO of itsu and co-founder of Pret; Caroline Ottoy, MD of WatchHouse; Andy Naylor, CEO of Tortilla; Luke Shaughnessy, regional operations director of Costa Coffee; Shoaib Muhammad, director of operations of Wendy’s - Square Burger; and Jon Lake, MD of Chopstix. They will discuss everything from sustainability and digital trends to consumer behaviours.

For buyers seeking to stay ahead, lunch! 2025 offers opportunities for discovery, learning and networking.

Taking the organic root

NO COMPROMISE

The lunch! show 2025 is an extra special one for Yeo Valley, as they take part in the Innovation Challenge with their new product, the Organic Kefir with Granola Pots. It brings together gut-friendly nutrition and on-the-go convenience, without compromising on taste.

Made with organic British milk and packed with live cultures, the Mango & Passion Fruit Kefir is paired with organic oat granola for a naturally tasty, nutrient-rich snack.

“As the number-one potted kefir brand in the UK, we

have seen that knowledge and understanding of the benefits of good gut health is on the rise but that people need convenient, simple formats which fit into their busy lives, without the need for compromise,” said Dan Saunders, Yeo Valley food to go national account executive.

“That insight led us to reimagine our much-loved kefir in a format perfect for those on the go. Our goal was to create something that stayed true to our organic roots, while delivering on function and flexibility. The result is a nutritious product that supports digestive health, tastes

great and fits seamlessly into daily routines. Developing the Kefir with Granola Pots was all about combining natural ingredients with purpose-led innovation.”

DELIVERING ON EXPECTATIONS

It’s clear that Yeo Valley is responding to evolving customer needs by championing natural, healthy food, made through regenerative British farming.

“As demand grows for more sustainable choices, we are leading the way with FTG products that deliver on taste, quality and convenience,” continued Saunders.

“From tailored formats and case sizes – like our new Mango & Passion Fruit Kefir Granola Pots – to competitive pricing, we’re focused on making healthy options more available and accessible across all out-of-home occasions.”

It’s a business proud to work with a growing network of foodservice partners, who share their values.

“We are keen to collaborate with the nation’s favourite FTG and quick-service destinations. Brands that align with our commitment to nature-positive food and farming. Our goal is to expand the availability of healthy options across more channels, reaching millions with responsibly made food that fits modern lifestyles. Together, we can deliver meaningful change, one pot, pack or plate at a time.”

And Yeo Valley is well positioned to meet this appetite for food that not only tastes great but is rooted in strong values – healthy, sustainable and British.

“Our leadership is driven by a focus on combining trusted brands, regenerative farming and product innovation to bring the best quality options to more people, more often,” concluded Saunders.

CATHY GOODWIN, DIRECTOR OF CULINARY

Commitment to QUALITY

If variety is the spice of life, then family-run Endo Foods is perfectly placed to deliver –from tortillas, French fries, chicken and burgers to the most delectable desserts.

ALL-ROUND PACKAGE

Operating in food to go right now is a good place to be. And with ever-evolving expectations, Endo Foods is agile enough to adapt and move quickly, thanks to nearly three decades in the sector.

“We’ve observed a significant surge in demand for FTG,” said Ozzie Topal, national sales & key account manager. “Consumers are more discerning than ever, wanting convenient, quality and flavourful meal solutions that align with their fast-paced routines, without compromising on freshness or nutrition.

“Growth is fuelled by innovation, from NPD to smarter packaging and supply chain efficiencies. There’s a clear move away from uninspiring, mass-

produced options; consumers want sandwiches and wraps crafted with care, made from responsibly sourced ingredients, offering genuine value.”

To deliver on this, Endo Foods has invested heavily in technology and product development to ensure FTG offerings deliver exceptional taste, consistency and shelf life. So, that’s a wrap enjoyed on day three still meeting the same high standards as day one.

But while the basic foundations are solid, a desire for innovation courses through the veins.

“We are continuously evolving,” continued Topal. “Over the past two years, we’ve enjoyed significant growth, prompting us to double our operational capacity to meet rising

demand for ready-to-go wraps.

“This includes substantial investments in infrastructure, including the expansion of production facilities and the introduction of dedicated lines specifically for FTG. These enhancements have enabled us to scale efficiently, while maintaining the consistency and premium quality we’re known for.

“An exciting recent development is the launch of our grill/barmarked wraps, which have been exceptionally well received. They not only enhance visual appeal that is key for shelf impact but also deliver improved texture and flavour. Plus, we are pushing boundaries in recipe development, focusing on formulations that extend shelf life,

without compromising on freshness or mouthfeel.

“In addition, we provide bespoke recipe creation and highly flexible packaging formats, ensuring tailored solutions to suit each customer’s specific needs – whether that’s a retail-ready product or foodservice item designed for rapid turnover. Ultimately, our goal is to be a true partner to our clients, delivering innovative, dependable and highperforming FTG solutions.”

INFORMATION IS POWER

When talking to FTG operators, health and convenience are key watchwords, with a desire for nutritious, wellbalanced options that fit seamlessly into busy lifestyles. But transparency is another defining trend.

“Consumers want to make informed choices, and that means understanding exactly what’s in their food, where it’s sourced and how it’s made. Cleanlabel ingredients, traceability and honest communication are expected, not optional.

“Sustainability is top of mind, with an increased awareness of the environmental impact of purchasing decisions. Brands must prioritise responsible sourcing, ethical production and eco-friendly packaging. This is driving innovation across the supply chain, from farm to fork.”

Personalisation and variety also play a significant role. Newness is in vogue, with bold, global flavours, unique formats and packaging that aligns with different lifestyles –whether that’s portion-controlled snacks, high-protein wraps or plantbased alternatives. The ability to cater

to a wide range of dietary preferences and eating occasions is essential.

And when it comes to sustainability, it’s core to the Endo Foods business philosophy.

“We are committed to minimising environmental impact at every stage. This includes sourcing ingredients responsibly, optimising manufacturing processes to reduce waste and ensuring packaging is recyclable or made from sustainable materials wherever possible. We continually assess our carbon footprint and invest in initiatives to further reduce emissions, such as energy-efficient equipment and optimised logistics. We believe that being a responsible manufacturer

is not just good for the planet but also essential for building trust with customers and partners.”

SWEET OPTION

Endo Foods also delivers premium frozen cakes that combine outstanding flavour with everyday convenience. Crafted using natural ingredients, they are designed to offer a rich, indulgent experience, while fitting seamlessly into busy service environments. Each product arrives pre-sliced and ready to serve, ideal for cafés, coffee shops, dessert kiosks and QSRs looking to elevate their grab-and-go offering with minimal preparation. They require no finishing, just defrost and serve.

SPOTLIGHT

“We also cater to evolving dietary needs, with a growing range of gluten-free and vegan cakes that don’t compromise on taste or texture. With strong visual appeal, excellent shelf life and minimal waste, our cakes are a practical and profitable addition to any counter. Whether expanding your dessert selection or introducing highmargin sweet options, EndoFoods provides flexible supply, direct from our UK warehouses.”

It’s just another string to the Endo Foods bow, encapsulating 25 years of experience in the catering and foodservice industry.

“It has been a privilege to develop long-standing, collaborative relationships with many of the UK & Europe’s leading manufacturers, national franchises, wholesalers and contract caterers. Our success is built on a foundation of trust, consistency and shared commitment to excellence. What sets us apart is our ability to go beyond the role of a supplier. We operate as true strategic

partners, offering flexibility, industry insight and tailored solutions – handin-hand to ensure mutual success.

“As we look to the future, we are excited to broaden our reach and connect with forward-thinking foodservice operators, emerging challenger brands and progressive retailers. Whether it’s developing nextgeneration FTG products, supporting rapid menu innovation or helping scale a concept from regional to national, we are positioned to bring both expertise and agility to the table.”

The development of proprietary recipes specifically for FTG, using insights from both the market and customers, while investing in recipe innovation, is a key platform on which the business is built.

“But what sets us apart is our agility. We offer next-day deliveries, custom pack formats, private-label solutions and full bespoke development, enabling our customers to respond rapidly to market demands. This flexibility is particularly valuable in a

sector where speed, innovation and cost-effectiveness are key.

“Regular communication with clients allows us to anticipate needs, resolve challenges quickly and offer support, from product trials to packaging. We don’t just supply, we deliver peace of mind.

“Products are crafted using the finest ingredients, produced at our state-of-the-art facilities in the Netherlands. Efficient distribution from UK-based warehouses ensures freshness and speed to market.

“Whether you’re seeking branded solutions or private label, we provide a highly personalised service model that is rare in our sector. From product development and packaging to logistics and aftercare, our approach is rooted in transparency, responsiveness and long-term collaboration. As FTG continues to thrive, we’re excited about the opportunities ahead and remain fully committed to supporting our partners with innovation, quality and service,” concluded Topal.

Model for success

The Sushi Co is growing, thanks to investment in the nest ingredients and exceptional support for new franchisees.

FLAVOUR PROFILE

Let’s look at UK market statistics for sushi. A major aspect of Greencore’s rst quarter group sales increase of 7.5% was large volume growth for the Asian dish – up a remarkable 15.3% year on year. Additionally, a huge number of Japanese and sushi restaurants are opening up, with growth of over 524%. These gures cannot be ignored.

The Sushi Co is one such success story, serving up a box-fresh, made to order product with the highest quality ingredients. With 20 locations and rolling takeaway, delivery and dinein, this is a fast-paced operation that knows its ebi from its aburi.

“Sushi is certainly trending,” said head of operations at The Sushi Co, Haran Thushiharan. “The popularity

of pan-Asian food has grown signi cantly in recent times. In the UK, the Japanese and sushi restaurant industry is now generating over £1.3 billion annually. But we are seeing a shift from expensive restaurants into the mainstream, with many supermarkets and FTG outlets o ering sushi alongside sandwich-type meal deals. This means customers are familiar with the wonderful range of avours and are eager for more.”

Quite surprisingly, Thushiharan even highlights Net ix as a factor in the takeaway market.

“And gone are the days when pizza or Chinese were the only choice. Consumers are always keen to try new cuisine, and options range from Vietnamese to Korean to Japanese. People also tend to travel abroad more, embracing

“Sushi is also tapping into the healthier fast-food option, combined with convenience and freshness.

“Finally, suppliers are able to ful l market demand more easily in recent years, due to the increased availability of ingredients. For example, we now locally buy the nori seaweed paper used to wrap our sushi. Our fresh salmon is sustainably sourced in Scotland, and rice can be purchased easily from multiple countries.”

FUTURE GOALS

Sushi is of course ideal for FTG as it’s convenient for lunch, can be purchased a few hours ahead of time and doesn’t require reheating. It’s also lighter than pizza or burgers, appealing as a midday meal. And vegetarian/vegan options make it an inclusive choice for everyone to enjoy.

the variety of food that di erent cultures can o er. They want to enjoy their favourite dishes right on their doorstep.

In terms of trends, limited time o ers (LTOs) mean suppliers can experiment with new menu choices.

“Summer o ers lots of opportunities to introduce avours,” continued Thushiharan. “For example, we are currently trialling a superb dish

with mango. The

freedom to play with innovative choices like this is exciting.

“Our data shows that young females aged between 18-40 are the biggest consumer segment for sushi sales – and we have been able to tap into this demand.

“The move towards sustainability is also a welcome development. We are proud of our packaging; our salmon is sustainably farmed in the UK and tuna is line caught rather than net caught.”

The Sushi Co sees a lot of white space in the market, with plans to have 30 stores open by the end of 2025. Two are being built, with a further four going through legals.

“By 2027, our goal is to open 50 sites in the UK. While we are focused nationally, if the right operator approached us with a good proposition, we would not rule out international expansion.”

An exciting growth area is around forecourts and in-store supermarkets. “In the past, I have worked closely with service stations and various leisure venues and we have been having some initial, positive conversations. Our o ering would require a little adaptation, so it’s early days.”

But in terms of standing out in such a competitive arena, The Susi Co certainly has an edge.

“Our live kitchens make everything fresh to order, whether it’s dine-

"Our data shows that young females aged between 18-40 are the biggest consumer segment for sales — and we have been able to tap into this demand."

amount of experience in the QSR sector. We have all been franchisees or managers, so really understand the needs of the franchise model and the support required to be a success.

in, takeaway delivery. And we are recruiting franchisees to ful l demand.

“Unlike other brands, the team behind The Sushi Co has a huge

“We have spent several years re ning our o ering to ensure that franchisees have everything in place, backed by the right training to give them every chance to run a highly pro table operation. The sushi market is growing, and we are welcoming more franchisees to invest in our tried-and-tested business model,” concluded Thushiharan.

The

Melbourne identity!

There’s a new kid on the block looking to bring fun and flavour to the sector, with a healthy serving of Australian tenacity thrown in.

EARLY DAYS

Welcome to Rolled… ‘the UK’s rst Aussie-style sushi brand’. The brainchild of Adam Miller, his website encourages you to ‘wrap your laughing gear around this’. And with business growth on the menu, we are not the only ones smiling.

Founded in Manchester by proud Aussie and sushi fanatic Miller, his experience of the cultural and culinary melting pot that is Melbourne was an inspiration. But a key turning point was an exchange trip to Japan – and the realisation that there were

no sushi handrolls to enjoy. They’d actually been invented in his home country in the 1990s, before nding a global following in the early 2000s. The kernel of an idea was planted.

In 2021, Miller’s hospitality career brought him to the UK, and three years later he left his job to pursue the goal of introducing us to his beloved sushi handrolls – with a rst store opening at Manchester’s Tra ord Centre in August 2024. You can now also enjoy Rolled at the city’s Arndale shopping centre and London’s St Paul’s Market Place.

So, while the growing consumer demand for sushi is common knowledge, are there speci c trends currently in play?

“We are de nitely seeing an increase in health and tnessconscious thinking, as evidenced by the rise in popularity of running clubs and pilates studios, alongside a decrease in alcohol consumption, especially across younger demographics,” said Miller. “This kind of shift in behaviour directly complements a move towards healthy eating, with brands like atis, The Salad Project, itsu and others taking advantage and expanding rapidly.

“And FTG is largely de ned by convenience, transportability, speed and price point. Historically, sushi has aligned with all of these as it’s pre-made and packaged, making it quick and easy to takeaway. You can also typically choose from a variety of options, giving you full control over avours, portion size and spend.

“At Rolled, our Aussie-style sushi handrolls perfectly encapsulate all these characteristics. However, we take it a step further by eliminating the need for any eating utensils, allowing customers to consume easily on the go with their hands.”

ON A ROLL

As a new and smaller brand, Rolled is still nding its feet in terms of both branding and supply relationships. However, Miller is enjoying working with a mix of local partners at a community level at one end of the spectrum, as well as global partners at the other (speci cally in tech).

“In the future, we’d love to work with like-minded brands who push the envelope and match with our desire to spread good Aussie vibes.”

Miller’s previous hospitality experience gives him an ideal insight into this ultra-competitive sector, so he is continuously focused on evolving the product and name.

“We are fortunate to boast that we’re the rst Aussie-style sushi brand and we’re looking to solidify ourselves in the broader sushi/graband-go market. We’ve been able to quickly build a community of expats and locals who have been to or lived in Australia and ride the wave of incredible support from these tens of thousands of fans.”

Of course, it’s never easy establishing a new FTG operation –and there’s plenty to navigate.

“But seeing the way people have responded to what we are doing is incredibly ful lling and makes all the challenges worth it,” continued Miller. “We have learned that creating a moment for someone by adding a little Aussie to their day is so powerful, because it kicks o a relationship with our sushi lovers.

“Beyond that, running a business as a pair of young brothers (JJ is marketing director) from the other side of the world has been a steep

learning curve. We’ve had to draw on our creativity and perseverance to achieve what we have in such a short time. We also surround ourselves with people that fuel our belief and support our operations – leveraging the expertise from those who have been there before has been crucial.”

In terms of what comes next, the mission is relatively simple.

“To become the UK’s most loved sushi brand. To achieve this, we’ve constantly got our ears to the ground when deciding on our next site. Continuing to spread the message that, a) Aussie-style sushi is the best sushi you’ve never tried, and b) it’s here for you to guide us in all of our messaging and interactions with the UK public.

“Basically, having fun is our superpower. It’s Australian sushi, for crying out loud. If we aren’t having fun with that, then what’s the point?”

A RUBY REVOLUTION

Barnaby MacAdam, development chef at Santa Maria Foodservice (Paulig PRO), takes us through the rise of contemporary Indian cuisine in the UK.

GROWING APPETITE

It has been a firm favourite in the UK for decades but the journey for Indian cuisine is far from standing still. What began with the classic ‘Ruby Murray’ – once a staple of Friday-night indulgence – has evolved to all-day relevance. Now, those same bold, comforting flavours are turning up in everything from premium ready meals to handheld graband-go street food. And nowhere is that evolution more exciting than in the fast-paced world of food-to-go.

Indian cuisine in the UK is steeped in a rich history of migration, adaptation and culinary evolution – where traditional recipes travelled across continents, then reshaped themselves to fit new kitchens and palates. Early dishes were often gentler: creamier, less spiced and simplified versions of regional fare, tailored to suit unfamiliar tastes. But over time, the UK’s appetite for bolder, authentic and adventurous profiles has grown, with 90%

of consumers open to trying new international flavours1 Indian cuisine is leading the charge, not lagging behind.

In 2025, contemporary Indian cuisine is riding the wave of global fusion and culinary creativity, capturing the attention of both consumers and operators. It’s outpacing the likes of Mexican, Thai and Greek2 in growth, popping up on QSR menus, street food trucks, lunch counters and graband-go chillers. Why? Because it blends traditional flavours with modern formats and global fusion in ways that are casual, quick and unmistakably on-trend.

Gen Z is driving this, bringing a disruptive mindset to food: comfort but with a twist. They’re into playful mashups and familiar formats with unexpected layers. Indian cuisine, with its versatile components and street food roots, is made for this. Think Andhra-spiced hash browns, naan bruschetta, handheld butter chicken naanwich, vegan dhal wrap or tikka-spiced chickpea salad pot.

Contemporary Indian has established itself as a mainstream offering in the UK, gaining more popularity than other global cuisines such as Mexican, Thai and Greek1. This new wave fuses traditional Indian flavours –delivered in curry houses for almost half a century – with modern OOH eating habits influenced by the ‘street food’ revolution’ and ‘global fusion’ trend.

As demand soars, Paulig PRO – the company behind the Santa Maria brand – has launched an Indian Style Street Food recipe brochure. Designed to help mainstream operators tap into this growing trend, it provides inspiration and practical solutions to bring modern Indian dishes to menus and capitalise on the £2bn market opportunity2.

The brochure features 14 street food-inspired dishes, from the handheld Tandoori Chicken Cha-Kati Roll and colourful Garam Masala Bangin’ Cauliflower Bowl to

This isn’t about freezing tradition in time. It’s giving classics a fresh spin, while still showing the respect they deserve and creating food that people crave. In FTG, where speed and simplicity matter, this fusion-style hits the sweet spot – big on flavour, texture, and built for busy service.

That’s exactly where our Indian Style Street Food concept comes in. Designed for out-of-home operators – from casual dining, QSR, pubs & bars and on-the-go outlets to contract caterers – it’s a full-on flavour toolkit that marries Indian roots with on-trend presentation. Easy to execute dishes packed with customer appeal, thanks to our range of Santa Maria spice blends, sauces and condiments.

Contemporary Indian cuisine is giving operators a smart way to stand out in a competitive market. The trick is in the execution: keep it bold, portable and relevant.

For further information, visit pauligpro.com/uk.

(1) HRA Global (2024) – UK shoppers hungry for international flavours

(2) Circana 2024

Masala Loaded Fries and Masala Fried Chicken Burger.

Paulig PRO’s new contemporary Indian concept is designed for OOH operators, as well as contract caterers in education and workplace sectors. Made with a variety of Santa Maria’s high-quality, versatile and easy-to-use spice mixes, sauces and carriers such as the rich and aromatic Kerala Curry Spice Mix, classic Mango Chutney and cool Raita, the new recipes enable operators to unlock this growing market opportunity.

Barnaby MacAdam, development chef at Santa Maria Foodservice (Paulig PRO), said: “Contemporary Indian cuisine is booming, and we’re excited to help operators bring it to life on their menus. Whether it’s handheld rolls, loaded fries or flavour-packed bowls, our new dishes are designed to fit seamlessly into today’s eating out habits, keeping customers coming back for more.”

Download the brochure: campaign.pauligpro.com/Indian. To explore the full range, visit pauligpro.com/uk/Indian.

(1) Circana 2024

(2) Circana CREST YE June 2024

0 20 F M C G F O O D D R I N K

Standout recipes from the brochure include: SAUCES & CONDIMENTS

Tikka Curry Bowl

A warm hug in a bowl. This is a take on a classic Chicken Tikka – bold, warming and made for busy service. Tender chicken tikka is paired with fragrant rice, seasoned with Santa Maria Garam Masala, crunchy masala slaw, a cooling hit of Santa Maria Raita and a drizzle of Santa Maria sweet Mango Chutney to bring it all together. Served with a folded, grilled chapatti for scooping up every last bit. Big flavour, great texture and built for grab-and-go.

Biryani Tiger Wrap Burrito

Where biryani meets burrito – and the results are seriously good! Slow-cooked meat and rice seasoned with Santa Maria Garam Masala, topped with Santa Maria Garam Masala slaw, creamy Santa Maria Tandoori mayo, cooling Santa Maria Raita, fresh coriander and a hint of chilli. All wrapped in a soft, grilled Santa Maria tortilla. It’s handheld, heat-packed and ready to roll – ideal for busy lunchtimes.

Tandoori Chicken Cha-Kati Roll

This quick dish uses Santa Maria Tandoori Spice Mix to create tender, creamy tandoori-style chicken. Paired with crunchy masala slaw, pickled cucumber and bhujia, all wrapped snugly in a chapatti. It’s fast, handheld and packed with personality – your new lunchtime hero.

Tandoori Smashed Lamb Burger

This takes the popular ‘smashed’ format to the next level, featuring thin, flavour-packed lamb patties seasoned with Santa Maria Tandoori Spice Mix and seared on an ultra-hot griddle for crisp texture and juicy tenderness. Served in a soft bun layered with cooling Santa Maria Raita Seasoning, and a vibrant masala slaw infused with Santa Maria Garam Masala Spice Mix. For added depth, patties are topped with a crispy onion bhaji seasoned with Santa Maria Tikka Masala Spice Mix, pickled cucumber and a tandoori mayo crafted with more Tandoori Spice Mix. Finished with a generous sprinkle of bhujia, this is bold, indulgent street food at its best.

Lee Kum Kee inspires the next generation

CRAFTING TALENT

Lee Kum Kee is proud to have supported one of the UK’s largest live competitions – The British Culinary Championships – organised by the Craft Guild of Chefs, which took place at the Central Bedfordshire College in Dunstable, from 28-29 May 2025.

As a passionate advocate for Asian culinary education and innovation, Lee Kum Kee sponsored two key categories. Two of its most popular and versatile products were featured: Premium Mushroom Seasoning Powder and Chiu Chow Chilli Oil. They were chosen to challenge

student chefs to reimagine traditional ingredients in new and exciting ways.

One highlight was the Lee Kum Kee Mystery Challenge, with former National Chef of the Year, Hayden Groves, delivering a 40-minute demonstration. Showcasing how to unlock the potential of Lee Kum Kee’s hero products, he brought them to life through two dishes: Mushroom Arancini and Cream of Cauliflower Soup with Mushroom and Parmesan Croutons. Both were sampled by competing and non-competing

student chefs, offering a valuable insight into how these ingredients can elevate creativity on the modern menu.

The Mushroom Arancini, enriched with Lee Kum Kee’s Premium Mushroom Seasoning Powder in both the risotto cooking stock and as an umami-rich dusting over the crispy arancini, showcased how this ingredient can elevate simple bites – ideal for canapés, sharing plates or premium pub dishes. The Cream of Cauliflower Soup was given a twist with Mushroom Seasoning Powder added to the soup base, and croutons were crusted in Parmesan and Mushroom Powder for a double umami hit. A garnish of Chiu Chow Chilli Oil and chives added colour and heat.

Following the demo, chefs were given just four hours’ notice, along with a £10 supermarket voucher and access to pantry staples, to plan and execute their dishes. Within a strict one-hour cooking window, they were tasked with preparing two identical starters and main courses, using Lee Kum Kee products.

SUMMER EVERYWHERE

The results showcased the extraordinary potential of Asian ingredients in fusion cuisine.

The second competition, the Eric Bruce Memorial Trophy Canapé Challenge, had competitors produce 12 identical hot canapés, themed around ‘a summer’s day in any country’, in just 45 minutes. While not mandatory, chefs were encouraged to use Lee Kum Kee’s Mushroom Seasoning Powder and Chiu Chow Chilli Oil.

Maria Chong, MD Lee Kum Kee Europe, said: “Supporting the British Culinary Championships allows us to champion the next generation of

chefs and highlight how Asian sauces, seasonings and condiments can elevate modern and fusion cuisine. It’s so rewarding to see young chefs using our products not just as ingredients but as inspiration to push boundaries.”

Competitors were awarded medals for Silver, Bronze and Merit, taking home a three-month supply of Lee Kum Kee Premium Mushroom Seasoning Powder and Chiu Chow Chilli Oil, alongside a Lee Kum Kee demonstration at their colleges.

To learn more about Lee Kum Kee and its foodservice products, call 0207 068 7888 or visit lkkprofessional.com.

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!

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.

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

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

· Established 1974 www.jiffytrucks.co.uk

Tel 01274 596000 sales@jiffytrucks.co.uk

· 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.

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

SAUCES & CONDIMENTS

Value added taste

Scott Dixon, managing director at The Flava People, gives us the lowdown on how to cash in on premium flavours shaking up FTG.

THE HEAT IS ON

Flavour innovation is injecting some much-needed heat into food-to-go sauces, condiments, relishes and chutneys, a segment which is currently largely dominated by big brands with multi-pack formats.

As consumers demand more from table sauces and condiments, keen to experiment with flavour thanks to inspiration from foreign travels, widening trends and social media – aka the TikTok effect – it’s clear foodservice and retail operators need to step up their game.

Trends such as spicy honey, fusion condiments and world cuisine are driving engagement, helping to break away from the reliance on traditional mainstream options and brands.

It’s worth noting that it’s the

smaller, more innovative companies that operators should be turning to. They can work quickly and collaboratively with foodservice and retail partners under time constraints to turn around and develop products according to consumer trends.

For example, at The Flava People, our 50 years of experience in developing innovative sauces and seasonings with our owned and licensed branded portfolio allows us to be reactive and collaborate with our customers. We have bespoke capabilities to create any sauce flavour, with over 30,000 developed recipes on file. And in a variety of formats – whether it’s bottles, sachets, jars, tubs or buckets. We’re a long way from being a one-stop-shop.

SPICE IS NICE

Spicy sauces remain a driver of growth, with trend data showing steady increases in chilli-based products. But shoppers aren’t just looking for heat – they want layered, complex flavours that enhance meals rather than overwhelm them.

Spicy honey is a prime example of how consumers are embracing bold

new pairings. The blend of sweetness and spice makes it incredibly versatile, appealing to both adventurous eaters and mainstream consumers. Retailers and foodservice operators that move quickly to capitalise on these trends see strong engagement but product range reviews often slow the introduction of emerging flavours. This is where agile SMEs like The Flava People have an advantage – we can react fast to demand.

CREATURE COMFORTS

Health consciousness is growing but condiments are largely about comfort and indulgence. That said, our own approach focuses on balancing bold flavours with cleaner ingredients, ensuring sauces remain exciting.

FTG operators offering a choice of options to customers, with clear signposting in terms of ingredients, nutrition and flavour, can ensure they meet their health needs effectively.

QUESTION OF RELEVANCE

Ketchup remains dominant when it comes to sauces. However, data suggests it is driving the biggest decline. Brown sauces are also on

© The Flava People

a downward trend, illustrating that legacy flavours without innovation are losing relevance with consumers.

BBQ sauces, however, are growing in popularity with a large number of brands available to operators. The risk is product congestion, with little room for trend-led innovation. People are increasingly demanding different and new.

Operators need to focus on strategic range expansion that prioritises unique flavours over volume-driven options.

TELL A STORY

Foodservice operators and retailers looking for trend-led flavours should consider working with brands – both established and up-and-coming – delivering innovation, superior ingredients and strong customer loyalty. Ultimately, branded sauces and condiments need to be able to demonstrate their value beyond price. They need to leverage storytelling, brand-led engagement and innovative product development to maintain consumer interest.

The Flava People offers a range of licensed Guinness sauces and condiments, amongst dozens of other collaborative inventions such as Guinness gravies, infused salts, marinades and classic British recipe dishes, which carry the appeal of a quality brand consumers know and love. It includes: Guinness Smoky Ketchup, Guinness Smoky BBQ Sauce and Guinness Spicy Chipotle Sauce.

Explore Urschel Cutting Solutions

Rely on Urschel to reduce ingredients for ideal spreads, sauces, and relish products.

Sanitary, stainless-steel design, every machine is crafted to Urschel quality standards; backed by service and support for the life of your machine. Operation at a push of a button – to reduce time and labour costs. Machines designed for continuous, uninterrupted production to promote the highest outputs.

AT A PREMIUM

FTG outlets wanting to shift their sauces and condiments up a gear should consider premium and differentiated products, rather than traditional staples.

In this way, operators can demonstrate to consumers they are listening and responding to trends, providing another reason to engage the consumer. We know that offering premium trend-led sauces and condiments is another opportunity for engagement.

In summary, 2025 is about prioritising premium flavour innovation over pricing and bulk purchasing. Removing some of the declining legacy flavours and investing in the latest flavour trends is key to inspiring consumers and offering differentiation versus competitors – as well as encouraging people to trade up to those more premium options.

New kettles increase capacity for Beacon Foods SAUCES & CONDIMENTS

Beacon Foods, a leading ingredients supplier based in Brecon, has significantly boosted its production capabilities with the installation of two new kettles, increasing capacity for its popular range of sauces, relishes, chutneys and marinades.

This investment in the 1000 and 2000 litre kettles allows the company to meet demand from manufacturers, foodservice providers and hospitality operators. It also offers greater flexibility and faster turnaround times, while maintaining the same highquality, chef-crafted results for which Beacon Foods is renowned.

It offers an extensive range, from raw base ingredients such as garlic, chilli and ginger purees through to cooked and chargrilled vegetables and sauces, compotes, relishes and marinades packed in various formats from sachets through to bulk pack.

The range includes:

● Roast Garlic and Honey Relish: Mellow, aromatic relish of slow-

roasted garlic and golden honey. Sweet meets savoury, perfect with cheese, charcuterie or roasts.

● Caramelised Onion Chutney: Onions and apples gently caramelised in butter, with a hint of treacle for depth. A classic for cheeseboards and cold cuts.

● Sweet Fig Confit: Juicy figs cooked slowly with port wine and rosemary. A herbal-sweet confit for soft cheeses or glazed meats.

● Burger Relish: A bold, smoky blend of gherkins, mustard, onions and tomato. Designed to elevate burgers, hot dogs and toasties.

● Aubergine and Tomato Pickle: Ripe tomato and chunky aubergine infused with mustard seeds and garam masala. Great in wraps, curries or deli platters.

● Spiced Pineapple Relish: Juicy pineapple chunks cooked slowly with warming spices and a hint of chilli for a vibrant, tropical relish. Sweet, tangy and gently spiced.

● Pea & Mint Chutney: Made with sweet garden peas and cooling mint, blended to a smooth, velvety finish. Lightly seasoned with lemon and spice for balance.

The new kettles support Beacon Foods’ commitment to quality, consistency and scale, enabling greater versatility across bulk and portion-packed formats, including tubs, sachets, dip pots and futureready options, such as IBCs and bag-in-box.

These ingredients continue to appear in thousands of products across the UK and beyond – from ready meals and sandwiches to sauces, soups and pizza toppings.

For more info or to request samples, contact Beacon Foods on 01874 622577 or visit beaconfoods.co.uk.

DJ PACKAGING

ADVISORY & CONSULTANCY

Planglow Ltd.

The FSC Group WorldBake Ltd.

BAKERY PRODUCTS

Country Choice Foods

Durum Company UK

Food Attraction Ltd.

Mission Foods

Pan Euro Foods

The Bread Factory (GAIL’s)

The FSC Group WorldBake Ltd.

BESPOKE SOFTWARE/IT

mezzeIQ

Planglow Ltd.

CHEESE & DAIRY PRODUCTS

Futura Foods UK Ltd.

Leathams

Pan Euro Foods

Yeo Valley Farms (Production) Ltd

CHUTNEYS & RELISHES

Leathams

Zafron Foods Ltd.

DRESSINGS, SAUCES AND MAYONNAISE

Fresh-Pak Chilled Foods

Futura Foods UK Ltd.

Leathams

Zafron Foods Ltd.

ALIMENTOS DAILY FRESH S.A.

El Quillay 573

Parque Industrial Valle Grande

Lampa

Santiago

Chile

Contact: Carlos Guerrero

Tel: +562 24119171

cguerrero@dailyfresh.cl

EGGS & EGG PRODUCTS

Fresh-Pak Chilled Foods

Futura Foods UK Ltd.

Leathams

Pan Euro Foods

Stonegate Farmers

Zafron Foods Ltd.

EVENTS

lunch! 24-25 September 2025

EQUIPMENT & VEHICLES

BFR Systems

Country Choice Foods

Deighton Manufacturing

Flexeserve

Grote Company

Jiffy Trucks Ltd.

Industrial Robotic Solutions

Millitec Food Systems Ltd.

Planglow Ltd.

Reflex Lables

FACTORY MACHINERY

BFR Systems

Deighton Manufacturing

Grote Company

Industrial Robotic Solutions

Millitec Food Systems Ltd.

FISH PRODUCTS

H Smith Food Group plc

Leathams

Pacific West Foods Ltd

Pan Euro Foods

Zafron Foods Ltd.

SIGMA BAKERIES PO Box 56567

3308 Limassol, Cyprus

Contact: Georgios Georgiou

Tel: +357 25 878678

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

FOOD TO GO

Food Attraction

BSA Product Index

Pacific West Foods Ltd.

Pan Euro Foods

Pasta Foods

The FSC Group

FRUIT

Leathams

INSURANCE

Insurance Protector Group

LABELS & LABELLING

Colpac

Planglow Ltd.

Reflex Pack Plus

MEAT PRODUCTS

RED MEAT

Dartmouth Foods

Dawn Farms UK

Gierlinger Holding GmbH

H Smith Food Group plc

Kings Fine Cooked Meats

Leathams

Pan Euro Foods

Seara Meats

BV

SUBWAY

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

Contact: Frederick De Luca

Tel: 01223 550820 www.subway.co.uk

POULTRY

Cargill Protein Europe

Dartmouth Foods

Dawn Farms UK

H Smith Food Group plc

Kings Fine Cooked Meats

Leathams

Pan Euro Foods

Seara Meats BV

OILS

Pan Euro Foods

ORGANIC PRODUCTS

Leathams

Yeo Valley Farms (Production) Ltd

PACKAGING

BFR Systems

Colpac Ltd.

Coveris Flexibles

Planglow Ltd.

Pro-Ampac RAP

Reflex Pack Plus

Sabert

Sharpak Aylesham

Waddington Europe

Woodly

PASTA

Leathams

Pasta Foods

PLANT-BASED

Food Attraction

Leathams

Melton Foods

Pan Euro Foods

TMI Foods

SANDWICH FILLINGS (READY PREPARED)

Fresh-Pak Chilled Foods

Zafron Foods Ltd.

SANDWICHES

See BSA Sandwich Manufacturers

SALADS, FRUIT & VEGETABLES

Agrial Fresh Produce Ltd.

Leathams

Pasta Foods

The FSC Group

SOUPS

Leathams

Pasta Foods

Yeo Valley Farms (Production) Ltd

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

Tel: +32 2 731 69 77

Fax: +32 2 731 69 78

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

BAKERY INSERTS

Sigma Bakeries Ltd

BREAD

Sigma Bakeries Ltd FRANCHISING

Subway ORGANIC PRODUCTS

Sigma Bakeries Ltd SANDWICHES

Alimentos Daily Fresh S.A Tamarind Foods

SANDWICH FILLINGS (prepared)

Sigma Bakeries Ltd

SPECIALITY BREADS

Sigma Bakeries Ltd

BSA Suppliers Index

AGRIAL FRESH PRODUCE LTD

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

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

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

COUNTRY CHOICE FOODS

Swan House, New Mill Road, St Paul’s Cray, Orpington, Kent BR5 3QD

Contact: Neil Lindsell Tel: 01689 301203 Neil.lindsell@brake.co.uk www.countrychoice.co.uk

COVERIS FLEXIBLES UK LTD

Cromwell Road, Eynesbury, St Neots, Cambridgeshire

PE19 2ET

Contact: Sales Department

Tel: 01480 884300
 UKfoodservice@coveris.com www.coveris.com

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

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

DAWN FARMS UK

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

Contact: Bryan Murphy 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

Contact: Joe Martin Tel: 01226 344850 joe.martin@fresh-pak.co.uk www.fresh-pak.co.uk

FSC

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

Contact: James Simpson

Tel: 01934 745600

james@thefscgroup.com
 www.thefscgroup.com

FUTURA FOODS UK LTD.

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

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

GIERLINGER HOLDING GMBH

Weingartenstraße 14, A-4100, Ottensheim, Austria Contact: Anthony Oates Tel: 07711 860608 anthony.oates@gierlingerholding.com www.gierlinger-holding.com

GROTE COMPANY

Newtech Square, Zone 2

Deeside Industrial Park CH5 2NT

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

JIFFY TRUCKS LTD

26 Jubilee Way, Shipley, West Yorkshire BD18 1QG

Tel: 01274 596000

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

KINGS FINE COOKED MEATS

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

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

Queen Elizabeth Street, London SE1 2JE

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

LUNCH!

24-25 SEPTEMBER 2025 by Diversified Communications UK Ltd. at ExCel London, www.lunchshow.co.uk/bsa

mezzeIQ

12 Colston Yard, Bristol BS1 5BD

Contact: Hugo Walker

Tel: 0117 990 1008 hugo.walker@mezze.io www.mezze.io

MILLITEC FOOD SYSTEMS LTD.

20 Victoria Road, Draycott, Derbyshire DE72 3PS

Contact: Richard Ledger

Tel: 01332 320400 sales@millitec.com www.millitec.com

BSA Suppliers Index

MISSION FOODS

EUROPE LTD

Renown Avenue, Coventry Business Park, Coventry CV5 6UJ

Contact: James Brown

Tel: 07725 496799

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

PASTA FOODS

Forest Way, Norwich NR5 0JH

Contact: James Palmer

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

PLANGLOW LTD

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

Contact: Rachael Sawtell

PACIFIC WEST FOODS LTD

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

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

PAN EURO FOODS

20-22 Wenlock Road, London N1 7GU

Contact: Steve Matthew Tel: 00353 1 6301490

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

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

PROAMPAC-RAP

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

Contact: Martin Beaver

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

REFLEX PACK PLUS

Moat Way, Barwell, Leicestershire LE9 8EY

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

SABERT UK LTD

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

Contact: Clive Pickerill

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

SEARA MEATS BV

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

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

SHARPAK AYLESHAM LTD

Aylesham Ind Est, Aylesham, Canterbury CT3 3EF

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

STONEGATE FARMERS

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

Tel: 01249 730700

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

THE BREAD FACTORY (GAIL’S)

Unit 12 Garrick Industrial Est, Irving Way, Hendon, London NW9 6AQ

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

WADDINGTON EUROPE

Brue Avenue, Bridgwater TA6 5YE

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

WOODLY Firdonkatu 2 T 63 00520

Helsinki Finland

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

WORLDBAKE LTD

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

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

THE BRITISH SANDWICH AND FOOD TO GO ASSOCIATION MANAGEMENT

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

COMMITTEE

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

CHAIRMAN

James Faulkner, Leathams (Supplier)

VICE CHAIRMAN

Rusty Warren, Subway (Sandwich Bar Chain)

THE COMMITTEE

David Winter, Consultant

Arun Mayor, Greencore (Producer)

Sukina Coyle, Greggs (Baker)

Gary McDowell, Deli-Lites (Producer)

Dan Silverston, Around Noon (Producer)

Jared Winder, WHSmith (Retailer)

Wayne Greensmith, Samworth Brothers (Producer)

Jude Walker, The FSC Group (Buying Agency)

Jake Karia, Food Attraction (Producer)

Tara Griffin, The Bread Factory

Bryan Murphy, Dawn Farm Foods (Supplier)

Simon Bos, Gravitywell (Supplier)

Mark Salisbury, Tiffin (Producer)

Josh Odigie, Flexeserve (Supplier)

SECRETARIAT

Jim Winship, Director

BSA Manufacturers & Distributors

AROUND NOON LTD.

Unit 24A Rampart Road, Greenbank Industrial Estate, Newry, County Down BT34 2QU Tel: 0283 0262333 info@aroundnoon.com www.aroundnoon.com

BRCGS Rating – AA

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

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+

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: Sales Tel: 0113 2426031

sales@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

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Hot Food on the Move

HAND PACKED HOT HANDRAP & RAPTRAY

HIGH PERFORMANCE

Keeps food hot, fresh and tasty with custom vents to protect food from sogginess or drying out

REDUCED LABOUR

YOU’VE GOT HOT HOLD OPTIONS.

Whichever you choose, you can always count on up to 4 hours in hot hold and customisable options for venting and windows that optimise product quality and shelf appeal.

It’s intuitive and easy to assemble and pack product

MACHINE PACKED HOTRAP

Paper-based structure delivers gentler and more distributed heating, resulting in higher quality food

Designed for batch cooking from frozen to maximise efficiency

INCREASED SUSTAINABILITY

Recyclable board. Sandwich formats ship and store flat, reducing carbon emissions

CUSTOMER-FRIENDLY

Formats designed to showcase your product and are easy to hold when eating

Single packaging SKU and longer hot hold reduces food waste

ONE SKU, ALL THE WAY THROUGH!

One package: from filling, distribution and cooking, food is touched only by the consumer