PREVIEW
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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
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