Sandwich & Food to Go News Magazine - 219 - Sep/Oct 2025

STEAM COOKED BACK BACON

CONT ENTS Welcome

Perhaps one of the most exciting sectors in foodservice right now is breads and wraps. With exceptional innovation and the increasing in uence of global avours, there’s a real vibrancy – bringing with it opportunity for operators.

Packaging and the environment are always prevalent, hence our 10 pages of coverage with the likes of Sabert, Colpac, Booker and Coveris. While our exclusive preview of lunch! whets your appetite for one of the industry’s biggest events of the year – and we get the inside track on the new ‘micro store’ format from Co-op.

We are already in preparation mode for Sammies 2026 and there’s an extended News section for you to tuck into.

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

04-21 Round-up of the latest stories

SPOTLIGHT 22-23 Co-op

THE BRITISH SANDWICH & FOOD TO GO ASSOCIATION

24-29 The Sammies 2026

BREAD & WRAPS

31-40 Liba Bread / WorldBake / La Lorraine

HOT FOOD

42-47 Santa Maria / Aviko / Lamb Weston

PACKAGING

48-56 Sabert / Colpac / Booker / Coveris

PREVIEW

58-62 lunch! – part two

NEW MEMBERS

64-65 Liba Bread / Anchor / Go-Pak

REGULARS

66 Classi eds

67 Index / Manufacturers & distributors

Specialist in truffles, wild mushrooms and ready-to-eat Mediterranean vegetable ingredients with provenance

Latest updates from the BSA, a new Brakes initiative, NPD from the likes of Phat Pasty, Grote Company, Hoshizaki, Funnybones and so much more.

Bold refresh Simply Lunch

FTG supplier, Simply Lunch, has launched a new packaging identity. This bold refresh is designed to elevate on-shelf presence, connect emotionally with consumers and support retail and foodservice partners in driving sales.

Making its debut in mid-August, it marks a significant evolution for the 45-year-old, family-run brand. With the market more competitive than ever, Simply Lunch has reimagined its packaging to work harder across shelves and build recognition.

“This is more than a new look – it’s the next chapter in our journey. One that reflects who we are today and where we’re going tomorrow,” said Sam Page, Simply Lunch MD.

Purposeful, playful and built to stand out, the refresh is in response to rapid shifts in shopper behaviour and increased demand for premium, transparent brands, putting the customer experience front and centre.

● Stronger shelf standout: Bolder colours and simplified layouts help products pop in chillers and signal flavour at a glance.

● Messaging with meaning: A shift from trade-first to shopperfirst, focusing on provenance, ingredients and values.

● Emotional storytelling: Custom illustrations and iconic hummingbird reinforce Simply Lunch’s roots, people and purpose.

● Strategic design updates: Product names are now positioned to align with natural shopper eye-flow, improving decision-making time.

● Sustainability-led changes: Optimised materials to reduce waste and improve recyclability, reflecting an ongoing sustainability journey.

The refresh also supports Simply Lunch’s ambition

to become the UK’s leading FTG brand, while building on its legacy as a trusted foodservice expert.

Packaging plays a pivotal role in FTG. With 85% of purchase decisions driven by visual cues like colour and layout, this new identity is built to convert. It sparks sampling, reduces decision fatigue and reinvigorates the customer experience.

“We’ve designed this not just to look good, but to perform. On shelf, in hand and in the minds of consumers,” said Will Page, director of marketing & sustainability at Simply Lunch.

To ensure a seamless transition, Simply Lunch is offering full customer support. This includes:

● Updated POS materials and assets

● Partner activation guides and product information

● Data insights and merchandising recommendations

● On-shelf fridge visuals and signage.

BSA initiative for chilled foods in hospitals

A radical change in the management of chilled foods for patients in hospitals and healthcare settings is being launched on 6 October, following an initiative by the British Sandwich & Food to Go Association (BSA) to reduce shelf-life and exclude certain ingredients from ready-to-eat products such as salads and sandwiches.

Welcomed by the Hospital Caterers Association (HCA), British Dietetic Association (BDA) and NHS England, it is designed to remove the risks from Listeria monocytogenes, particularly to patients in vulnerable groups.

High temperatures in healthcare settings, together with the complex food distribution systems within hospitals, creates an environment where Listeria can grow quickly.

Key changes include:

● Maximising shelf-life to production plus two days.

● Excluding certain ingredients

from being used that are more susceptible to Listeria.

● Highlighting the need for temperature controls through prominent labelling.

● Introducing stringent manufacturing standards for those supplying into healthcare settings.

“This is a major step forward in ensuring that the products we make remain good to eat and in a safe condition when they reach patients, even if they have been out of chill for a while,” said Jim Winship, director of the BSA.

“While our members do a huge amount to eliminate Listeria at source, the fact that it exists in the environment makes this challenging and, unfortunately, the high temperatures and distribution systems in healthcare are such that Listeria can grow rapidly.

“It is great that this collective action by our members is being supported

by the healthcare sector who, like us, believe that patient safety should be an absolute priority.”

Phil Shelley, NHS England, said “Patient safety is our highest priority. We have a shared responsibility through suppliers and healthcare teams to manage food safety with strict and consistent standards. These changes bring together our collective expertise to ensure that the purchasing, preparation and service of high-risk foods are carried out responsibly and collaboratively.”

Kirstin Morris, business director at NHS Supply Chain: Food, said: “We put patient safety at the centre of everything we do, and take pride in the steps we are taking to enhance that goal. This partnership is a positive and welcome step change towards driving patient safety at NHS sites”.

Full text of the new protocol is on the BSA website at sandwich.org.uk.

Phat Pasty launches veggie double

The Phat Pasty Co, has expanded its range with the launch of two deli-style options – a Chunky Samosa Roll and Cheese & Spinach Breakfast Turnover.

Both products are accredited by the Vegetarian Society, and the Chunky Samosa Roll is also approved under its Vegan and Plant-Based trademarks, making them both strong additions to any FTG offering.

The Roll joins the Phat Chunky range, bringing Indian-inspired flavours in a plant-based, deli-style format. Made with cauliflower, chickpeas, spinach, red pepper, mango chutney and Indian spices, it’s marketed as a spicy, satisfying option for customers seeking a vegan and plant-based choice.

The Cheese & Spinach Breakfast Turnover offers a vegetarian choice, made with West Country cheddar and Red Leicester mix and spinach, in a bechemel sauce, topped with herbs and wrapped in a puff pastry, working well with the Cheese & Bacon Turnover already in the Phat range.

Both products are supplied unbaked and frozen, designed for easy bake-off and display, making them ideal for cafés, coffee shops and premium food-to-go counters.

Paul Clark, Phat Controller at Phat Pasty, said: “We’re proud to be expanding our range with products that tick the boxes for taste, quality and dietary preferences. Earlier this year, we were the first pasty company to achieve Vegetarian Society PlantBased Trademark accreditation and

we’re continuing to break new ground. Our new Samosa Roll and Cheese & Spinach Turnover cater to the growing demand for flexitarian, vegetarian and vegan options, while delivering on the flavour and quality Phat is known for.”

Check out phatpasty.com.

Hospitality operating at ‘only 85% of capacity’

Despite a strong summer of trading, cost increases have forced almost three-quarters of businesses to operate at or below 85% of required capacity.

The latest member survey from hospitality trade bodies reveals that:

● Tax rises have forced businesses to dramatically cut their workforce, with 69% of respondents operating at or below 85% of required capacity.

● 73% of respondents have fewer than six months of cash reserves, with one in five having no cash reserves at all.

● As a direct result of April cost increases, 79% have increased prices and more than half have cut staff.

measures they believe are most important to drive growth: a reduction in VAT, amend April’s changes to employer NICs and delivery of lower business rates.

In a joint statement, the trade bodies said: “This shocking data reinforces the urgent need for government to recognise the incredible pressure hospitality businesses have been put under, particularly since April, and illustrates why it should come forward with measures to support this vital sector at the Budget.

The stark results from members of the British Institute of Innkeeping (BII), the British Beer & Pub Association (BBPA), UKHospitality and Hospitality Ulster come as 84,000 hospitality jobs have been lost since the Budget, which imposed an additional annual cost of £3.4 billion on the sector.

Hospitality businesses are clear about which three

“Unsustainable tax increases are squeezing businesses, stifling growth and investment and threatening local employment, especially for young people. It is forcing businesses across the sector to make impossible decisions to cut jobs, put up prices, reduce opening hours and sadly limit the support they desperately want to give their communities.

“Now is the time to act and back a vital British sector that supports the economy, jobs and local communities. We urge the government to do so at the Budget this autumn.”

UK shoppers prioritising at-home dining

Total till sales growth at UK supermarkets slowed (+3.7%) in the last four weeks ending 9 August 2025. This is down from +5.8% recorded in July, according to new data released by NielsenIQ (NIQ).

The numbers suggest that following the early summer heatwaves at the end of June and early July, along with treating themselves during a fantastic summer of sport, UK shoppers chose to dial back spend to save money, with the growth in food inflation to 4% also becoming top of mind.  This led to a drop in average spend per visit (-3.1%) compared to this time last year; however, visits increased (+6.2%) as shoppers took advantage of retailers’ promotional spend, which accounted for 23% of all value sales across all stores.

With shoppers looking for more budget friendly, quick meal solutions, ‘Dinner for Tonight’ shopping missions are increasing, with one in five trips consisting of quick, small baskets of fresh food, chilled meat and fruit and vegetables. Also, amongst the fresh and ambient categories in growth were dried vegetables and pulses (+28%), fresh pastry and dough (+15%) and packaged grocery (+4.2%). Frozen fruit also saw strong demand, growing (+13.2%) in value and in units (+7.0%), as shoppers turned to versatile, waste-free options for smoothies, crumbles and breakfast pots.

Ocado (+14.1%) continued to outperform stores and online channels, while Lidl (+11.2%) had a strong increase in new shoppers, with almost one-in-two UK households

(49%) visiting over the surveyed 12-week period.

Mike Watkins, head of retailer and business insight at NielsenIQ, said: “After the three heatwaves in early summer, this reset was expected. The exception being the discounter channel, where growth was more buoyant at +6.6%. The convenience channel was particularly impacted, with sales down -1.1%, as was the online grocery channel at -2.2%.

“The start of peak summer holidays disrupted shopping habits more than usual, as the uptick in food inflation would have given many shoppers a reason to delay nonessential spend. However, with shoppers looking to dine in at home, in the summer this means alfresco, with barbeques replacing meals out or ordering in. Supermarkets will be optimistic for a strong end to summer 2025.”

Beacon Foods: time to talk garlic

Beacon Foods, one of the UK’s leading suppliers of ingredients and ready-to-eat products, is busy working with customers to secure and contract garlic requirements through to September 2026.

The award-winning, Brecon-based company has 32 years’ experience of Spanish garlic products, processing in excess of 60 tonnes into a diverse range of ready-to-eat formats every week. They include sliced, diced, whole cloves, puree, chopped, roasted, smoked roasted, fire-grilled slices, pickled and candied. The company also makes garlicinfused oil, relish, ketchup, aioli and confit.

“Our expertise, reliability and production capacity makes Beacon Foods the ‘go to’ partner for manufacturers, chefs and NPD teams,” said company chairman, Edward Gough.

“Importantly, we have long-term relationships with growers and suppliers. With new season garlic contracts being offered, now is the time for existing and potential customers to discuss their needs for the coming year with us.

“One of the reasons customers trust us to supply quality products is the vast knowledge we have as a business in terms of flavour profile and varieties.”

As part of a £6 million investment programme to double the size of manufacturing and storage facilities, Beacon Foods has installed a new production line. Customers include manufacturers, foodservice, coffee shops, fast food chains and travel and hospitality industries.

Established in 1993, Beacon Foods is the UK’s leading specialist producer of garlic, ginger and chili puree, roasted and chargrilled vegetables and fruit ranges, relishes, chutneys, sauces, confit and fruit compotes. The ingredients go into thousands of products, including sandwiches, ready meals, pizzas, soups, drinks and desserts, found on supermarket shelves, in restaurant chains and coffee shops.

for enquiries please email: info@blackrodcm.co.uk

Blast off for two Hoshizaki products

Hoshizaki UK has launched ‘the missing solution’, with not one, but two blast chiller and freezer ranges. Slotting into the PREMIER and ADVANCE family for uniformity, Hoshizaki Blast Chillers range from 18kg to 120kg in capacity, capable of cooling food from +70°C to +3°C in just 90 minutes. This rapid cooling minimises the duration food spends in the critical risk zone of +10°C to +70°C, when dishes are most susceptible to harmful bacteria.

Likewise, Hoshizaki’s new Blast Freezers vary from 10kg to 60kg capacity and can cool food from +70°C to -18°C within four hours. As the temperature drops, quick-freezing

results in tiny microcrystals, which are much gentler on texture and far less damaging than the large crystals caused by slower freezing methods. As a result, nutrients remain intact, structure is preserved and taste remains uncompromised.

Simon Frost, Hoshizaki UK MD, said: “Hoshizaki Blast Chillers and Freezers are ideal for many venues, especially those that may be batchcooking, looking at reducing waste or simply streamlining their kitchen and speeding-up service. An operator can be confident that they have the right equipment for blast chilling and freezing in an HACCP-compliant, safe way. Ultimately, Hoshizaki these chillers and freezers condense the typically time-consuming and spaceintensive process of chilling and freezing foods, helping streamline kitchen work and protect food against bacterial proliferation.”

Hoshizaki’s ADVANCE Blast Chillers and Freezers benefit from a Climate

Class 5 rating – enabling them to operate in ambient temperatures of up to +40°C – these appliances feature removeable wire racks for 1/1 GN trays, a reversible door, and the choice between hard and soft chill cycles.

Hoshizaki’s PREMIER variants are multifunctional units, capable of chilling, freezing, retarder-proving and thawing. The intuitive display panel allows chefs to select from up to 10 saved favourite programmes, with the ability to store 20 customised cycles.

Both ADVANCE and PREMIER have an automated safety system. Once food is placed in the blast chiller, the cycle begins. When complete, the unit switches to storage mode to maintain the right temperature. For added safety, they include a HACCP compliant audio and visual alarm, providing alerts in the event of power outages.

There is also a three-year parts and labour warranty for both ranges.

Check out hoshizaki-europe.com.

Servo Depositor makes debut for Grote Company

Grote Company, a manufacturer of slicing and assembly equipment, has announced the arrival of its Servo Depositor machine, designed to accurately and consistently deposit all types of condiments, liquids and particulates on prepared food lines.

Easy to maintain and operate, the depositor provides precise volume and placement control, with deposit rates of up to 100 per minute per nozzle and minimal gaps between products. Multiple products can be dispensed for greater throughput.

“This is what prepared food processors need to increase their productivity,” said John Truscott, Grote Company director of technology. “Fast and flexible with sanitary RTE design, the depositor was developed to fit seamlessly into your line, based on knowledge of the sandwich, baked

goods and prepared food markets.”

The Servo Depositor features automatic deposit weight and length adjustments. Made with stainless steel components, it’s easier to maintain and operate, allowing for toolless changeouts and disassembly for washdowns and maintenance. Airless operation is also available, depending on the application.

The machine’s cantilevered base with adjustable height means it can be added seamlessly to any production line. Configurable to meet specific needs, it offers a choice of hopper capacities, as well as a variety of nozzles and heads for flexibility.

Grote company is based in Columbus, Ohio, with locations in the UK and the Netherlands.

Visit grotecompany.com.

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

Smaller supplier focus for Brakes

Foodservice supplier Brakes has launched a major initiative to support small businesses that want to start supplying wholesale.

‘Get Set Supply!’ is set to be the most comprehensive support programme for smaller suppliers entering the wholesale market. Each selected supplier will be mentored by experienced Brakes colleagues or other established suppliers and offered a programme to drive sales.

Following an online application process, around 12 shortlisted companies will be invited to a quarterly innovation session attended by customers and key procurement contacts. Successful suppliers will then be selected to have products listed. Support includes sales presentations, sampling and promotion.

Brakes has also committed to training its merchandising team to provide specific support to food producers joining the programme.

Paul Nieduszynski, CEO of Sysco GB, said: “It can be daunting for small

suppliers to get into large businesses and, once there, be successful.

“We want to demystify the process and provide support for around 25 new suppliers every year, giving them the opportunity to start supplying Britain’s foodservice market in a sustainable way that can grow with their business. There are great

products out there and we want to help those companies tell their story.

“This will be an incubator for talent and, as part of the world’s leading foodservice wholesaler, who knows where it will take them!”

Applications for nominees are open. Check out brake.co.uk/get-set-supply.

Funnybones adds Rio Pacific Chilli Jam

Funnybones Foodservice has expanded its range of sauces and seasonings, with the addition of new Rio Pacific Chilli Jam.

Combining the punchy heat of chillies with sticky sweetness and a jammy texture, the sauce is designed to help operators tap into the growing demand for ‘swicy’ – sweet and spicy – food.

Operators can use it to glaze veggies, top burgers, or pair with cheese as an alternative to the standard halloumi and sweet chilli sauce combo. The Chilli Jam

also works with mayo to put a fun twist on the dip, while making it stretch further to help operators maximise profits.

Funnybones development chef, Tom Styman-Heighton, explained why a strong sauce selection is essential for caterers: “Sauces and seasonings are an extremely cost-effective way to instantly diversify an otherwise simple menu. With over 100 sauces and seasonings in our portfolio, we’re consistently developing flavours to transform menus. Our new Rio Pacific Chilli Jam delivers ontrend flavours for the growing demand of swicy, spicy and glocal food, offering a great point of differentiation.”

Glocal – globally inspired food made locally – is particularly popular with environmentally-conscious chefs looking to offer the bold flavours of international cuisine, while limiting food miles for a more sustainable operation. Rio Pacific Chilli Jam is made at Funnybones’ production facility in Corwen, Wales, so operators can be confident they’re part of a sustainable supply chain. The veganfriendly condiment arrives in a convenient 2.5kg pack, so caterers can easily stock up to keep up with demand, while further minimising food miles.

Crispy Bacon

Ready to eat

Convenient to use

Natural beechwood smoked bacon rashers

STEAM COOKED & ROASTED CHICKEN BREAST FILLET

•Succulent and ready to eat

•No additives

•EU-27 origin

•Diced / strips / slice / whole fillet

LARDONS

•Versatile

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COATED CHICKEN

Coated breast fillet products

•Crunchy coatings with tender chicken

•Cookin 5 range

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STREAKY BACON ON PARCHMENT

•Limited handling

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BACK BACON

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Bodega extends range into Sainsbury’s

Bodega, the continental snack brand, has launched six new products as part of a bold expansion.

On a mission to bring new tastes and textures to consumers looking for naturally protein-packed snack options, Bodega has extended its range of authentic, continentalinspired snacks three-fold.

The continental snacking collection includes: Smoky Salami & Cheddar Cheese, Chorizo & Cheddar Cheese, Pepper Coated Saucisson Sec Salami, Parmesan Coated Saucisson Sec Salami, Chorizo Coins and Fuet Salami.

They are a natural protein source, with each pack containing up to 26g.

“Our new range is packed full of authentic flavours from across the continent and includes French Pepper coated Saucisson Sec salami bites, from Spain Fuet Salami sticks and from Germany a duo of Smoky Salami and Cheese. Each pack clearly shows the protein content of the products. They are a satisfying snack or equally convenient to have in the fridge to graze on when you need a quick bite,” explained Dorota Lawrence, category marketing manager at Bodega.

The range launched in Sainsbury’s in late July (RRP £2.50-£2.75).

For more info, visit mybodega.co.uk.

NCRS £45k fund to boost cup recycling innovation

The National Cup Recycling Scheme has announced plans for a £45,000 project fund to support pioneering projects that capture and recycle on-the-go paper cups or help to accelerate acceptance in kerbside schemes, preventing cups from ending up in landfill. The competition launches in September, with the winner announced in December. Hannah Osman, manager of the scheme which is administered by Valpak by Reconomy, said: “This new fund is a major investment to encourage innovation in cup recycling infrastructure and reuse. We are hoping to trigger scalable ideas that make a real difference in the future.”

Any organisation, business or community can apply, including partnerships and collaborations. Applicants can submit proposals to one of three focus areas:

● Awareness campaigns – Bold, creative behaviour change projects that promote cup recycling in workplaces, events or public spaces.

● Recycling infrastructure improvements – Innovations to enhance cup collection, return and sortation at highfootfall locations.

● Research and Evidence Building – Addressing strategically important challenges in recycling, such as recovery rates and performance, or evaluating the feasibility of collection via household recycling schemes.

Shortlisted applicants will receive financial and expert support to refine their proposal, as well as guidance on networking and referrals to relevant stakeholders and help in preparing their final pitch. The final three will develop full project proposals, including an interview with the judging panel made up of NCRS brands.

NCRS is the UK’s largest paper cup recycling scheme. Funded by participating brands – Costa Coffee, McDonald’s, Pret a Manger, Caffè Nero, Lavazza Professional, Greggs and Burger King – it brings major retailers, waste management companies and UK paper mills together to increase the number of paper cups collected and recycled in the UK.

Since its launch, 233 million cups have been recycled into products such as packaging, stationery and even Remembrance Day poppies.

Flexeserve technology is truly like no other. Our unique 3D hot air system surrounds your incredible food at the correct temperature for longer than ever thought possible.

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Prize bonanza at The Catering Innovation Show

Lockhart Catering Equipment, part of the Bunzl Catering & Hospitality Division, has partnered with Hospitality Action at its upcoming exhibition, The Catering Innovation Show.

Taking place at London’s Business Design Centre on 28 October, the show will feature a series of live demonstrations from Michelin-star chefs, and panel-style discussions, bringing together over 70 brands across light and heavy equipment.

More than 30 prizes have been donated by exhibitors, with entrants in with a chance of winning a Kasai Nano Grill (donated by Gastronomy Plus), Mixer (donated by Robot Coupe)

and Raclette Appliance (donated by Louis Tellier). There will also be several professional chefs’ knives up for grabs (courtesy of Fagor, Victorinox, Regale and Rational), as well as dining sets, cookware sets and vouchers.

Guests can purchase raffle tickets at £10 each from Hospitality Action’s booth (Stand 41) at the show or from its online ticket platform in advance. The raffle draw will take place at 4pm on the day of the show.

Mark Lombard, MD at Lockhart Catering Equipment, said: “We’re incredibly grateful to our generous exhibitors who have helped us collate such an impressive prize list to

support this great cause. Hospitality Action helps thousands of hospitality professionals every year, and we’re delighted to be partnering with them at our first ever trade show.”

Mark Lewis, chief executive at Hospitality Action, added: “From our perspective, the show is the ideal opportunity to showcase our work to both operators and exhibitors alike. Last year, we were able to help thousands of people within our industry through challenging times thanks to the generosity of our supporters, both large and small.”

Cateringinnovationshow.co.uk.

Jason’s Sourdough expands into crumpets

Jason’s Sourdough is looking beyond bread, with the launch of its first-ever Proper Sourdough Crumpets. This major milestone brings the brand’s signature sourdough craft to one of Britain’s most beloved bakery staples.

Initially available in 700 Tesco stores, Jason’s Sourdough Crumpets arrive as demand for premium bakery products made with simple ingredients continues to grow. The launch reinforces the brand’s commitment to crafting proper bread using only simple ingredients that are free from preservatives, seed-oils, emulsifiers, added yeast or artificial additives. The crumpets also have no sugar, bi-carb or baking powder, just leavened naturally with a sourdough starter and long fermentation.

“Crumpets are a completely new segment for us, and this launch marks an exciting step in the growth of our brand,” said Jason Geary, Master Baker at Jason’s Sourdough. “We’ve taken our traditional sourdough approach and applied it to a product that families and food lovers already know and enjoy. It’s about combining innovation with

tradition, keeping the ingredients simple and maintaining exceptional quality.”

It builds on the success of Jason’s Sourdough Creations and Jason’s Everyday Seeded Protein Rolls, and follows the opening of Geary’s Bakery’s £36 million, custom-built site in Leicester, announced earlier this year.

As appetite for premium bakery continues to rise, Jason’s Sourdough remains committed to quality and has cemented its position as the UK’s No.1 sourdough brand.

Is your Christmas ingredients list sorted yet?

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Kings Fine Cooked Meats - Your partner for festive sandwich success. Don’t leave it to the last minute – talk to us now and get your Christmas ingredients list ticked o early.

Winning streak continues for Fairfields Farm

Award-winning crisp producer Fairfields Farm is celebrating a string of major accolades, securing two Great Taste Awards, a Family Business of the Year for Essex award from Business Awards UK, and a triple shortlisting in the Great British Food Awards.

The Great Taste Awards recognised two of Fairfields Farm’s hand-cooked crisp flavours. Its Bacon & Tomato wowed judges with sweet tomato top notes and smoky depth of bacon. While the Sea Salt & Black Pepper’s seasoning impressed, earning it a place among the nation’s favourite snacks.

Fairfields also took home the title of Family Business of the Year for Essex at the Business Awards UK. Founded by husband-and-wife team Robert and Laura Stathern, it is rooted in three generations of farming heritage in Wormingford, Essex. The brand is committed to regenerative farming techniques and exceptional quality. Further national recognition comes from the Great British Food Awards, where Fairfields Farm has been named a finalist in three categories (winners announced on 27 Oct).

The brand’s Mixed Selection Box (24x40g) has been shortlisted in the Delivery Boxes category, Sweet Chilli in Savoury Snacks, and the recently launched Chorizo & Red Wine flavour in the Free From category.

Robert Stathern said: “We’re incredibly proud to see our hard work and passion recognised. From our family farm to the hands of crisp lovers across the country, we put care

New seasonal menu at Ole & Steen

Ole & Steen, Danish Bakery and Coffee House, is welcoming autumn with a new menu that puts a seasonal twist on its bakes and savoury staples.

The Cinnamon Social is joined by the new Apple Crumble Social – a seasonal spin that layers sweet dough with apple jam, cinnamon, custard and crumble. Alongside it, Ole & Steen’s classic Danish pastry gets a makeover with the addition of crisp, tangy apple, giving it a fresh update.

Guests can also enjoy the new Pistachio Bun, arriving a year after the popular Cardamom Bun. Rounding out the sweet section of the autumn menu is a Lemon & Blackberry Cake, finished with dried flower petals.

On the savoury side, there are Nordic Bowls – a salad offering inspired by Scandinavian flavours. Reflecting London’s growing appetite for healthy eating, choose between Salmon or Chicken, with the bowls packed with seasonal vegetables like beetroot, broccoli, sweet potato and cabbage. Lastly, their Roast Chicken Roll is returning by popular demand, while a new Egg Mayo & Watercress Roll joins the line-up on Ole & Steen’s signature Skagen bread.

This coincides with the launch of PRESS Juices and Smoothies, packed with natural ingredients and designed to give customers a healthy boost alongside their favourite bakes.

into every step of the process, from planting the potatoes to cooking each batch to perfection.

“Our mission has always been to create crisps that showcase the best of British farming while delivering unforgettable flavour. These nominations and award wins are not just a testament to our products, but to our amazing team, loyal customers and brand values.”

Ole & Steen, which began as Lagkagehuset in Denmark – a bakery concept built on tradition –recently won a Great Taste Two Star Award for their Chia Rye. Since arriving in London in 2016 with its Haymarket flagship, the brand has grown to 26 bakeries in the UK.

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.

Springboard raffle looking to change lives

UK hospitality charity, Springboard, is calling on festive generosity to support its 2025 Christmas campaign, by purchasing digital raffle tickets and making donations that unlock potential and empower individuals to find rewarding careers in the industry. With every £10 raffle ticket, supporters can not only win incredible prizes – including Dinner for Four with Wine Pairing by a Sommelier

in Claridge’s Restaurant, and a Two-Night Stay for Two People in a King Guestroom with Breakfast at Hilton London Metropole amongst others – but can also provide meaningful gifts to friends, colleagues (Secret Santa) and clients.

The charity is offering to send raffle tickets out on behalf of your company with a personalised message, a thank you from the charity and a chance to win a prize. This is a purposeful alternative to traditional cards and unimaginative corporate gifts that often end up in landfill. Every donation helps create brighter futures: for every £2500 raised, one individual gets the chance to complete a Springboard course.

“Our goal is to combine festive generosity with life-changing impact,” said Amy-Jane Cahalane, head of marketing and events. “Instead of boxes of chocolates, candles and

socks, a Springboard raffle ticket is a meaningful gesture that gives hope and opportunity, as well as the possibility and excitement of winning one of the special prizes donated by our generous friends at Bulgari, Claridge’s Restaurant, Cowarth Park, Hilton London Metropole and The Clermont Victoria.”

Visit springboard.uk.net/christmas.

New MD appointment for March Foods

March Foods, one of the UK’s leading co-manufacturers and co-packers, has announced the appointment of Tracy Southwell as new managing director.

Southwell brings with her nearly 30 years of expertise in food & beverage, working for the likes of Florette, Barry Callebaut, New York Bakery and Unilever. In 2022, she became the first female MD of Hobart Equipment Division, leading the business with a focus on strategic clarity, sustainability and progressive people initiatives.

It marks a milestone for the company, with Southwell reinforcing its strong foundations, while accelerating ambitious plans for growth and innovation.

March Foods recently unveiled a refreshed brand identity that reflects the direction it is taking as part of parent company, Delightful Food Group. This evolution goes beyond

visual change and signals a renewed commitment to best-in-class comanufacturing and co-packing solutions built on responsiveness and long-term partnerships.

“I’m delighted to be joining March Foods at such an exciting period in its journey,” said Southwell. “With strong foundations, a talented team and trusted customer relationships already in place, my focus will be on accelerating innovation, fostering growth and keeping the company culture true to the trust, flexibility and dedication our partners associate with March Foods. Leading with purpose and having a great customer focus and team is at the heart of our current and future success.”

Ricky Flax, CEO of Delightful Food Group, added: “We’re thrilled to welcome Tracy to the helm of March Foods. Her leadership skills and

forward-thinking approach make her the ideal person to lead March Foods into its next exciting stage. She has unparalleled insight into the nuts and bolts of food production and her passion for sustainability, innovation, talent development and customer-first thinking is exactly what we need to future-proof our business.

“I’d also like to thank our outgoing MD, Stephen Dor, for his dedicated service. Under his leadership, the business built a resilient operational framework and established a reputation for excellence. He has positioned us for continued success, and we wish him all the very best.”

Festive innovation with BAKO’s Young Bakers

The out-of-home market is set to benefit from a fresh wave of festive innovation this year, thanks to BAKO’s Young Bakers Initiative.

Developed in partnership with Wrights Food Group and Coleg Cambria, the project has given students the opportunity to design and launch festive bakery products, three of which will be available

nationwide from September.

The Irish Coffee Slice, a modernised Black Forest Slice and a savoury Festive Chicken, Brie & Cranberry Slice are aimed squarely at cafés, coffee shops and hospitality operators.

Festive menus are a key sales driver for the out-of-home sector, so each product has been created to combine seasonal appeal with commercial reliability, from portion control and cost efficiency to presentation and customer satisfaction.

Nicola Goodwill, senior trading manager at BAKO, explained: “These products are perfect for outlets looking to add excitement to festive menus. At the same time, they demonstrate the creativity of the next generation of bakers, whose ideas can make a real difference in this sector.”

The initiative selected two students from Coleg Cambria’s Level 3 Diploma in Baking Proficiency – Naomi Spaven, 29, from Mold, and Ella Muddiman, 24,

from Chester – and challenged them to create both a sweet and a savoury festive product.

Working in their college bakery, they brainstormed recipes before presenting them to BAKO and Wrights. For the students, this meant engaging with the real-world challenges of commercial supply: scaling recipes to ensure consistency, managing cost implications and balancing indulgence with affordability.

On a mission

Victoria Attwood, senior product development manager at Co-op, talks exclusively about the new next-gen, ‘on the go’ micro store and what the future holds in FTG.

How long has this been in planning and what was the thought process?

The concept is an exciting development for us, and we’ve worked at pace to deliver the initial Solihull store (which launched at the end of July) within a six-month timeframe. Specific inspiration has come from exploration trips to Asia and Europe, looking at how those regions classify convenience and champion immediate hot food consumption and on-the-go convenience. Compared to a traditional footprint, our new ‘micro stores’ blend a unique format and innovation with multi-teams working together across Co-op – from Property to Store Format and NPD.

This supports Co-op’s growth ambitions and gets closer to consumers with a blend of ‘servicedover’ FTG propositions alongside ‘grab and go’, bringing together time of day and freshly prepared products designed to stand out on the high

street. We have introduced a serveover counter, allowing fresh products on demand. The bespoke store design and offering will cater to ‘on-the-go’ key meal daypart solutions, across breakfast, lunch and dinner.

How much has FTG demand changed and what trends are you seeing?

‘Food for now’ is one of Co-op’s top four priority missions, and the introduction of a new group of stores offers a high-street alternative to existing foodservice operators –evolving our proposition to ensure it is closer to where consumers want it to be and offering the brand in the most convenient way. The UK demand for freshly prepared and hot food ‘on-the -go’ is in significant growth, so our micro store includes 35 new Co-op Brand products – 18 of these lines feature on our serve-over counter.      This is daypart relevant, with a changing menu as appropriate. In

the morning, we’ll have prepared breakfast boxes, hot porridge and freshly made sandwiches on demand. From lunchtime, we switch into hot toasties and baguettes and chicken tender pieces, while showcasing several existing brand products that our customers love, including our Irresistible Pizzas. Within more traditional FTG, we’ve introduced yoghurt bowls, protein pots, sandwiches and salad meal bowls. These are deli-inspired, layering delicious flavours and textures in slightly bigger meal formats.

These stores have new operating hours, and this dedicated range serves the demand for the growing ‘graband-go’ consumer culture.

Another development will see the store turn to ‘dark trading’ in the evening, including Co-op’s Irresistible Pizzas cooked and delivered to your door in minutes – enabling us to increase share of the online market.

Why Solihull – and where can we expect to see stores in the future?

Our focus is physical stores strategically situated in busy foottraffic locations – such as the high street in Solihull. We are aiming for numerous micro store launches later this year. We are working to identify suitable freehold or leasehold options, and next up is Altrincham, Cheshire, set for September 2025.

FTG is such an exciting sector. What are the core reasons for this? Convenience shopping missions change and evolve, so we always need to think about what this looks like.

Changes in how and when consumers eat, lifestyle choices and workplace locations are all having an impact.

Price point is of course crucial. How can you remain competitive?

The micro store format offers a blend of known and loved Co-op retail products, together with a new ‘serveover’ FTG proposition – we believe that creates our point of difference.

Co-op invests significantly in lowering prices, and our Membership proposition creates additional value with deals and promotions.

Quality and value are key, plus we know that provenance is important.

All our own-brand fresh and frozen beef, pork, poultry and dairy is 100% British – even the ingredients in our sandwiches, pies and ready meals.

What does the FTG future hold?

Product quality our customers and members can trust and the consistent introduction of excitement through innovation – and we continue to receive rewards and recognition.

Co-op is the leading convenience retailer with stores in every postal area – in over 2300 communities. We are constantly looking for ways to make life easier for members and customers.

We’ve unlocked ‘food for now’ through Co-op’s leading Quick Commerce operation and secured a foothold in a new market. Supporting growth and bringing benefits of membership to communities by getting closer to shoppers with the ultimate in convenience, serving breakfast, lunch and dinner ondemand, throughout the day.

The search to nd the best in the business is on – and here’s everything you need to know about the Sammies 2026.

We’re back to the start as our everchanging, always innovating industry continues to delight consumers across the nation.

The Sandwich & Food to Go Industry Awards – the much-loved Sammies –are once again embarking on a quest to nd the nest sandwiches, food to go dishes, retailers and manufacturers in the land.

There are awards-a-plenty too for the ingredient and packaging suppliers, marketeers and all those striving to ensure the industry has a more positive impact on the environment and community.

There’s also glory to be won by the creatives in the kitchen, with six categories of the annual Sandwich & Food to Go Designer competition to be contested.

MEET US FOR LUNCH!?

The Sammies team will be on stand L1361 at the lunch! show on 24-25 September 2025 with details on how you can enter the awards, how the judging works and to answer any questions you may have.

LUNCH OR LAUNCH?

We’re excited to be o cially launching the Sammies at a special networking event on 9 October 2025. Details on what’s happening and how you can attend can be found on page 27.

AND IN THE MEANTIME?

Over the coming pages, you’ll nd an outline of each of the award categories. Full details of each award and how to enter will be on the awards website –www.thesammies.co.uk

JOIN US FOR DINNER?

The award winners will be revealed at the Sandwich & Food to Go Industry Awards Dinner on 7 May 2026 at the Royal Lancaster London.

This award shines a spotlight on the independent retailers, so often leading the way in new trends and tastes.

Independent Retailer Healthy Eating

New Sandwich

Open to any sandwich (not a range), this award rewards innovation within the sandwich market, in both the hot and cold sectors.

En Route Retailer

From forecourts and motorway services to airports, railway platforms and bus stations, this award recognises the work businesses are doing to develop and drive this sector.

New Ingredient New Packaging

This award recognises development and innovation by suppliers and focuses on new ingredients.

This award recognises the work being done to provide consumers with new, interesting and innovative healthy eating products.

Business & Product Innovation

This award is a broad category aimed at new equipment, ordering systems, software or similar innovative product ideas or business initiatives.

Convenience Retailer

This award will recognise the work being done by the convenience retailers to develop the sandwich and food to go market in the high street.

This award recognises development and innovation by suppliers and focuses on new packaging.

New Food to Go

This award recognises development and innovation in the food to go market by manufacturers and foodservice businesses.

Multiple Retailer

This award recognises those retailers who have done the most to develop their business over the past year.

Café Retailer Chain Retailer

This award will recognise the work being done by the café retailers to develop either the high street or in-store market.

This award recognises the work being done by the chain retailers in developing the market in the high street.

This award is presented to a sandwich or food to go retailer, manufacturer or supplier who has initiated a successful and innovative marketing campaign to achieve strategic goals.

Environmental & Sustainability

This award is designed to recognise the work being done at all levels of the industry to reduce the sectorʼs impact on the environment and improve sustainability.

Sandwich Industry Award

Manufacturer

This award recognises the overall contribution made by manufacturers to elevate and grow the industry.

This lifetime achievement award is in the gift of the British Sandwich & Food to Go Association management committee and is special recognition of the recipientsʼ contribution to the industry.

SPONSORED BY

BECOME A SPONSOR

Thereʼs still time to enjoy the benefits of sponsoring. All sponsorship packages include a table at the awards dinner. If youʼd like to sponsor, email Sandra Bennett sandra@jandmgroup.co.uk

Join us at our exclusive networking event to launch the Sandwich & Food to Go Industry Awards 2026

What’s happening?

● Awards Launch

BSA chair Rusty Warren from SUBWAY will o cially launch the Sammies 2026.

● Meet the Judges

Alex Bell, editor of Sandwich & Food to Go News will host a chat with some of the judges, including Nick Gross (LanburyHundred), Tom Hollands (Raynor Foods), Michele Young (Foodservice Support Ltd) and Simon Stenning (FutureFoodservice.com). They’ll give their insights into what they look for in an award winner, as well as covering how the judging process works.

● Food to Go Five Year Forecast

Following on from her popular presentation during the competition nals in May, Nicola Knight returns with the latest predictions from IGD. Nicola will also be looking at trends from around the world which may inspire some of the award entries we receive.

● Lunch

Plus ample networking breaks to meet new faces and renew acquaintances.

Who’s

attending?

● Sammies Award Sponsors

● BSA Management Committee

● BSA Manufacturing Members

● BSA Supplier Members

● BSA Multiple Retailers

● Selected industry names

How can I get a ticket?

To secure a free member place or to purchase a non-member ticket, you must con rm attendance with Sandra Bennett on 01291 636348 or by email sandra@jandmgroup.co.uk. Non-members can purchase a ticket for £99 inc VAT.

When & where?

● 11am-3.30pm

● 9 October 2025

● 44 Hallam Street, London

HAVE YOU GOT WHAT IT TAKES?

The Sandwich & Food to Go Designer Competition is back and here is where the journey starts.

All you need to do right now is register to take part at www.thesammies.co.uk

CLOSING DATE: 15 NOVEMBER 2025

Sodiaal has chosen two cheeses to inspire competitors this year.

Sodiaal Cheese Category

The cow's milk cheese Brie, from the heart of the Auvergne region, is the product of the know-how of its master cheesemakers and ripeners. And not to be confused with Swiss Gruyère, the French Gruyère PGI slices are ripened in two stages. Both cheeses come pre-sliced for foodservice.

Joining us as sponsor for the competition this year, we welcome new BSA member Liba Bread, who are bringing their expertise in flatbreads to the UK from their home in Sweden.

Liba Bread Bread Category

Sweden'sʼ No.1 seller, the flatbreads are produced with just a handful of simple ingredients. For the competition, you can be creative and daring or both. You choose what you want to impresss with: Liba Oat, Liba Tandoori or Liba High Protein flatbread. Flexeserve/ProAmpac

A popular addition to the competition in 2025, Flexeserve and ProAmpac are again joining forces for our exciting Hot-Hold Food to Go Competition.

The chefs must produce a hot-hold food to go using a ProAmpac packaging product from the ʻSome like It Hotʼ range. It will then be placed into a Flexeserve Zone unit.

Judging takes place 2.5 hours later.

How it works

At the end of November, the entrants will receive the sponsor ingredients to help them create their recipes, which are submitted in early January. The recipes will then be judged by the sponsors, with the best progressing to one of the regional heats.

Heat winners in each of the categories will progress to the live nal, which takes place on 7 May 2026 at the Royal Lancaster London ahead of the Sammies Awards Dinner, where the winners will be revealed.

Follow the progress of the competition at www.thesammies.co.uk

Mozzarella is a semi-soft pasta filata cheese, renowned for its fresh taste and unique stretching qualities when melted.

The Heats

NORTHERN HEAT

3 March 2026 at Roberts Bakery, Northwich

MIDLANDS HEAT

4 March 2026 at Flexeserve, Hinckley

SOUTHERN HEAT

5 March 2026 at Brakes, Reading

Futura Foods Italian Mozzarella Category

Futura Foods offers mozzarella in a wide range of convenient formats – including Individual Quick Frozen (IQF) medallions and pearls – giving foodservice and manufacturing customers maximum versatility.

The IQF format brings a host of processing and product benefits, while mozzarella itself remains the must-have Italian cheese that melts like a dream. From pizza and pasta to paninis, salads and beyond, mozzarella is widely featured across countless menus.

With over 125 years of expertise, Kings Fine Cooked Meats know a thing or two about delivering the quality, consistency and flavour that chefs and menu developers desire.

Pulled gammon is moist, flavourful & slightly salty with a natural fibrous texture. It mixes easily with sauces or performs well on its own, both being the perfect filling for a sandwich or a delicious addition to salad and pasta dishes.

Kings Fine Cooked Meats Pulled Gammon Category

H. Smith Food Group plc is one of the UKʼs leading independent frozen foodservice companies specialising in the oriental, fusion/ crossover and food-to-go markets.

Chicken is an extremely popular and versatile ingredient for both sandwiches and food-to-go dishes. Weʼre excited to see what competitors can do with ours.

H. Smith Food Group Chicken Category

COMING UP SPECIAL

NEXT ISSUE

NOV 2025

Online ordering systems & logistics

Software tech, loyalty cards, innovation

INSIGHT

Cups & handheld items

Branding, bespoke printing, recyclability

FOCUS

Seasonal & festive fare Trends/NPD

PREVIEW

Veganuary 2026 & plant-based, free-from

BREADS & WRAPS

Passionate craftsmanship

Welcome to Liba Bread… a new player in the sector. We caught up with business development manager, Sergio Fadel.

Tell us about the background to your business, your products and what they can bring to the UK.

We are a family bakery specialising in atbreads. Now in our sixth generation, we are the world’s oldest pita bakery, having moved from Lebanon to Sweden in 1989. Our atbreads are mostly used as daily bread – which means our customers require consistently high-quality products. Therefore, our breads have no additives and a fresh smell. As for the UK sector, we strongly believe that manufacturers will nd it interesting

to explore better alternatives for their wraps. After all, more than one third of the sandwich is the bread.

What trends are you seeing?

We believe the consumer is becoming more conscious of what they eat and its impact – on themselves, the chain and the environment. We also believe that just a few carefully chosen ingredients is a winning concept.

Sandwich and FTG are booming –and are incredibly competitive. How will you stand out?

We have something unique. The reason is that we are the leading atbread suppliers in every market we are present in! We have explained why in detail on page 64 (New Member pro le). In conclusion: we o er breads with an objectively higher quality compared to the majority, but at the same price point. Sometimes even cheaper. I believe you call this ‘a bargain at twice the price’. We make great breads for great prices – the free market takes care of the rest.

Let’s talk business relationships. Who are you partnering with in the UK – and who do you want to work with in the future?

We are still single and ready to mingle. No partners in foodservice yet, we are diving in head rst. We want to work with everybody, from start-ups to big players. Our production capacity is large, and we o er many options to customise our breads – and I believe we have something for everyone.

In the UK, there’s a real appetite for global avours and innovation. Is this something you’re hoping to tap into?

This is something we have mastered. We have a nice variety of Middle Eastern and Indian atbreads, as well as a competent development team. If there are avours that you want to explore, we can probably make it – as long as there are no strange allergens.

We also feel that the convenience sector is quicker to accept new avours than retail.

The UK is a truly magni cent place with rich history and great people – and the second-largest market in Europe. We are very eager to serve and grow here. There is no doubt that we will strive to give the world’s best service to our future UK clients.

TOP-SELLING FLATBREAD

IN SCANDINAVIA!

Say Hi to Liba® -your trusted flatbread supplier.

Liba® is now the preferred choice for sandwich manufacturers across Scandinavia. In Sweden, 90% of all wraps sold in convenience stores are made with Liba® breads, as well as over 50% of all wraps in Norway, Denmark, and Finland.

Top 4 Reasons the Industry Is Switching to Liba®

0 0

Less Moistur e Absorption:

Unlike conventional tortillas, Liba® breads are engineered to resist moisture absorption and maintain their texture for a longer period. While other breads often turn doughy and soggy after just 24 hours, Liba® stays fresh and intact, ensuring consumers enjoy an appetizing bite every time.

No Additives & Cleaner label:

We offer flatbreads free from additives such as preservatives, maltodextrin, and unnecessary stabilizers. With a short ingredient list, our breads help sandwich manufacturers present a cleaner label and meet the growing consumer demand for natural, wholesome products.

A cleaner label doesn't just look better - it tastes better too. Unlike tortillas that often carry a sour or artificial profile, Liba® breads deliver a fresh aroma and authentic taste that consumers trust and enjoy.

0

Competitive Prices:

As a 100% family-owned bakery, we operate with a lean and efficient cost structure. Combined with our high capacity and efficient production, we can deliver high-quality flatbreads at prices comparable toand often better than - tortillas.

libabrod.com

Soggy

0Customized recipes from 30,000 units:

We believe that no one knows what suits your customer better than you! From flavor to size, we customize your recipes tailored to your preferences - starting at just 30,000 units. Remember, the visual appeal of food has a powerful impact on taste and enjoyment. With Liba®, you can be creative - from a Yellow Turmeric Tandoori to a High-Protein flatbread. See our most popular breads below:

PROTEIN PLANT-BASED PROTEIN 15% PROTEIN VEGAN

Interested in Liba®?

I'm ready to answer your questions and accommodate your needs'

Product dev. manager

Mejl: sergio@liba.se

Mobil:+ 46 73 509 25 24

LIBA® COLOR BEETROOT SPIRULINA VEGAN

WHOLEWHEAT 42% WHOLEWHEAT NO ADDED SUGAR NUTRI-SCORE A VEGAN LIBA® TANDOORI AUTHENTIC VEGAN

Facts & Figures

+120 Million Flatbreads Produced Each Year

H igh-ca pacity production ensures we can scale with our customers' needs. Bakers since 1847

A family legacy perfected for six generations.

FSSC 22000 certified

Ensuring safe and reliable products for every customer.

"'20%Annual Growth

The demand for Liba® is a sustained mark.et trend.

libabrod.com

LIBA®

LIBA®

BREADS & WRAPS

Little Wonders

Look out for Pretzel Bites Tubs, the fresh new product from WorldBake Ltd’s innovation team.

SNACKABLE OPTION

A BRCGS-accredited business with an extensive product portfolio, WorldBake Ltd has been supplying frozen baked goods to the UK market since 2008. Using its optimised supply chain, the key is innovation for wholesale, retail and manufacturing sectors. And they’re certainly making headway with an ingredient that’s

more of a traditional American staple.

“We are very excited about our newest launch, Pretzel Bites Tubs,” said WorldBake sales & marketing executive, Lucy Rogers. “These are a snackable option, designed for convenience, indulgence and sharing. They sit alongside our recently introduced Pretzel Kaiser Roll and remain a strong complement to our hot dog and sub rolls. Together, they showcase our focus on innovation across snacking and meal-carrier formats.”

● Growing consumer openness to frozen goods, delivering both taste and consistency.

● Snack-sized formats – like Pretzel Bites Tubs – are gaining traction, as consumers balance indulgence with practicality.

LEADING LIGHTS

The marketplace is perhaps as challenging as it’s ever been, with carrier competition ercer than ever – plus, a much more discerning customer base buying products for a variety of reasons.

In terms of current trends, there are clear opportunities for WorldBake.

● Continued push for convenience, especially FTG, retail and snacking.

● Rising appetite for premium bakery experiences, even in casual formats like bites and rolls.

“The year 2025 has been shaped by macroeconomic growth stagnation, in uencing purchasing and tightening margins across bakery and foodservice,” continued Rogers. “Innovation, e ciency and partnerships are more important than ever.

“Looking ahead to 2026, we expect:

● Further innovation in snackable and versatile frozen formats.

● Continued growth in FTG and retail snacking channels.

● Stronger emphasis on premium quality in frozen bakery to meet shifting consumer expectations.

“We’re proud to be building relationships with high-end supermarkets, as well as Brakes, Bidfood and other amazing wholesalers who are excellent partners. We’d like to develop more

partnerships in retail to expand access to our range, and FTG, where convenience and premium formats are increasingly in demand.”

In terms of the quality of frozen goods, there are changing perceptions.

“This is no longer seen as a compromise – it’s recognised as a way to deliver quality, consistency and safety at scale. Our BRCGS accreditation and supply to brands like Starbucks UK highlight how frozen bakery can meet the highest standards.”

Anyone at the Greencore festival

BREADS & WRAPS

event in June at Rother Valley Country Park would have enjoyed sampling some of WorldBake’s nest products.

“That was a real privilege. It o ered a fantastic platform for networking, sampling and building relationships. We’d recommend these events to other businesses and very much hope to see another festival in the future.

“Our focus is on innovation with Pretzel Bites Tubs, plus other launches – alongside trusted partnerships and a vision of premiumisation for 2026 and beyond,” concluded Rogers.

One Wrap

aUnwraps bold look NEW

120+

Packaging Updates

15+

New Products

15+

Hospitality Platters

We’re proud to introduce the new Simply Lunch packaging. It’s more than a new design. It’s a clearer expression of what we believe in: honest food, crafted with care, built on relationships and delivered nationwide to feed millions.

BOLDER COLOURS PLAYFUL MESSAGING

WHYITMATTERS TOYOU

“because 85% of shoppers say colour influences their buying decisions.”

Will Page, Marketing & Sustainability Director

Let’s get your shelves stocked with the new look. We’ll support you with POS, training and customer-ready assets.

Built with purpose

Handmade freshness, every day.

Proudly partnered with ethical producers.

Supporting local communities.

Packaging that performs on shelf, in hand and for the planet.

Act like human hummingbirds. Buzzing around for the best ingredients and making noise with packaging that actually sells itself.

Unlock your full FTG potentialscan the QR code today. enquiries@simplylunch.co.uk www.simplylunch.co.uk

BREADS & WRAPS

Elevate your menu

Heavenly Desserts has aligned with La Lorraine to celebrate the versatility and avour of Schiacciata Romana.

THOUGHT PROCESS

Since opening its rst restaurant in 2008, Heavenly Desserts has grown into a market leader. With 59 UK locations and two international sites, the brand is renowned for indulgent, award-winning experiences. Building on this success, the business has expanded its o ering to include a thoughtfully curated brunch and savoury menu, broadening its appeal and encouraging guests to stay longer and visit more often.

To support this evolution, it has partnered with La Lorraine Bakery Group to introduce the Schiacciata Romana White Pre-Sliced Flatbread into their menus.

The product:

● Traditional Italian atbread, stoneoven baked from wheat our.

● Open crumb structure and extra virgin olive oil for authentic taste and texture.

● Pre-sliced for convenience and consistency in busy kitchens.

● Suitable for both vegetarians and vegans.

● This versatility makes Schiacciata Romana the perfect sandwich carrier and a strong base for creative avour combinations.

MENU INNOVATION

At Heavenly Desserts, the atbread has been used to create standout savoury dishes, including:

● Pastrami & Swiss Flatbread – a deli classic with an artisan twist. Smoky pastrami paired with Swiss cheese and a jalapenos, reminiscent of a reimagined deli bagel.

● Hot Honey Halloumi Flatbread –balancing sweet, spicy and savoury

Innovation Meets Indulgent Fun!

Arrive hungry. Leave inspired.

La Lorraine Bakery Group invites you to experience the future of bakery innovation - all in one bite. Discover highlights from our leading brands:

• Panesco - premium and innovative bakery solutions

• La Lorraine - beloved classics and contemporary favourites

• Pane & Terra - our brand new Italian bread concept, delivering rustic authenticity with modern ease

Whether you’re looking for smart convenience or bold menu inspiration, we’ll have tastings, new launches, and expert insights waiting for you.

Expect sprinkles, smiles, and seriously good vibes.

At Donut Worry Be Happy, we’re flipping the script on boring baked goods. Our donuts aren’t just treats – they’re full-blown characters, bursting with colour, crunch, and cheeky charm! Swing by for:

• Flavours like you’ve never seen before, think zany, zingy, and totally craveable

• Designs that pop on social (and taste even better in real life!)

• Donuts that practically high-five your taste buds

Look out for our NEW limited-edition flavour dropping exclusively at Lunch! Show - blink and you’ll miss it!

BREADS & WRAPS

notes, featuring golden slices of halloumi, already a new favourite.

● Tandoori Cod Goujon Sarnie – a unique, globally inspired dish. Tandoori spiced cod goujons, served with fresh rocket salad and tangy yoghurt.

● Garlic Butter Flatbread – a humble yet distinctive side, particularly paired with Turkish Eggs, holding its own place on the brunch menu. The product is now available across all sites, adding depth and variety to a growing brunch and savoury o er.

THE IMPACT

According to menu and new product development lead, Kamaal Khaliq, the introduction of Schiacciata Romana white atbread has signi cantly elevated Heavenly Desserts’ brunch menu, o ering culinary distinction and operational versatility.

This traditional Italian atbread, known for its light, airy texture and subtle avour, has quickly established itself as a favourite. The stone-baked crust serves as an ideal base for a variety of dishes, enhancing avour and visual presentation.

Among the standout dishes is the Hot Honey Halloumi, which has driven a noticeable uplift in brunch sales, thanks to its versatility as a

"Among the standout dishes is the Hot honey Halloumi, which has driven a noticeable uplift in brunch sales."

main and shareable option. Likewise, the Tandoori Cod Goujon Sarnie has received strong guest feedback, further reinforcing the savoury menu’s appeal. The atbread also complements Turkish Eggs, where it’s nished with garlic butter.

Beyond individual dishes, the integration of Schiacciata Romana has in uenced guest behaviour, encouraging earlier visits and expanding morning football as part of the savoury brunch selection.

In summary, Schiacciata Romana has not only enhanced the avour pro le of the menu but contributed

to increased engagement and performance during brunch service across the estate.

LOOKING AHEAD

For Heavenly Desserts, working with La Lorraine aligns with its ambition to further elevate the guest experience. With the Schiacciata Romana performing strongly, the brand is considering other La Lorraine products as part of future growth.

Together, they demonstrate how authentic European bakery expertise can create memorable dining moments, sweet or savoury.

Here at Soken Engineering we have 20 years experience, including worldwide sales. Our innovative UK built all electric machines range from low-cost entry level to high throughput production line models.

• Increases shelf life (for up to 3 days)

• Less food waste

• Greener packaging options

• Food-to-Go and Convenience packs

• Medical, Pharma, Parts

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Discover more Urschel cutting solutions at urschel.com.

From mezze to mainstream!

The rise of Eastern Mediterranean cuisine continues apace – Barnaby MacAdam, development chef, Santa Maria Foodservice (Paulig PRO), tells us why.

"Diners are moving beyond the familiar and actively seeking new, adventurous flavours that deliver both excitement and value."

CONSCIOUS CONSUMPTION

In a market where innovation is the currency of success, one of the most notable trends shaping the food to go landscape is the appetite for bold and authentic international avours. Diners are moving beyond the familiar and actively seeking new, adventurous tastes that deliver both excitement and value. According to Bidfood’s Food & Drink Trends 2025, more than half of consumers (53%) are keen to try the latest food trends1, and a remarkable 90% are open to exploring avours from around the world2.

Among these global in uences, Eastern Mediterranean cuisine is fast becoming a frontrunner. From Greece and Turkey to Lebanon and Jordan, the region’s dishes are increasingly nding their way onto UK menus.

avours, and 76% are willing to pay more for high-quality ingredients4 This cuisine aligns seamlessly with these evolving preferences, being rich in fresh vegetables, pulses, grains, olive oil and aromatic herbs and spices. It delivers indulgence without guilt and vibrancy without complication. With its plant-forward approach and premium appeal, Eastern Mediterranean cuisine ticks every box, making it an ideal t for the fast-growing FTG sector.

salad or side, while preserved lemon paste can cut through the richness of a wrap or bowl. For operators, these ingredients provide a simple route to innovation, without the need for complex new cooking techniques. Recognising this opportunity, Paulig PRO’s Santa Maria brand has launched its Keys to Eastern Mediterranean Taste concept – a comprehensive new range designed to help operators.

FUSION & FLEXIBILITY

Another factor fuelling this rise is the demand for fusion-style eating. More than half of consumers (57%) want the ability to mix and match multiple cuisines5, creating menus that re ect the diverse food culture of modern Britain. This adds versatility to the Eastern Mediterranean option: a dollop of harissa can transform a burger, a sprinkle of zaatar elevates a

Earlier this year, a now famous Dubai chocolate bar – layered with pistachio cream, tahini and knafeh –went viral. But this is no social media fad. With its aromatic spices, vibrant dishes and naturally health-conscious pro le, Eastern Mediterranean food is perfectly in step with expectations. Recent research reveals that 86% of UK consumers say they want to eat more of this cuisine when dining out3. That’s a powerful indicator of how much momentum this trend is gathering. But the growing appeal isn’t just about avour – it’s about health, balance and quality. UK consumers are becoming increasingly mindful of what they eat, with 44% describing themselves as more health-conscious, while 80% are motivated by the excitement of discovering new

The easy-to-use o ering comprises six mainstream products – all suitable for vegans and lactose free.

● Shawarma Seasoning: A rich blend combining the warmth of paprika, earthy cumin and refreshing lemon zest with hints of coriander, cinnamon and chili.

● Zaatar Seasoning: Herbal notes paired with nuttiness from sesame and a tangy citrus hint from sumac.

● Tahini Sauce: Nutty and rich

HOT FOOD

sesame notes and slight bitterness from fresh lemon.

● Harissa Sauce: Spicy and smoky avours o ering distinctive chilli heat, a hint of sweetness and fresh citrus notes.

● Preserved Lemon Paste: Innovative and convenient paste, with a pungent aroma from the peel and acidic notes from pulp and juice.

● Chermoula Pesto: Rich in coriander and parsley, with a tangy kick from vinegar and slight spiciness from chilli and garlic.   Developed to be as exible as possible – suitable for wraps, bowls, burgers, salads and more. By providing readyto-use formats, Paulig PRO removes the barriers to experimentation, giving QSRs and on-the-go outlets the con dence to integrate global avours into everyday menus.

This trend presents a real opportunity to stand out in an increasingly competitive market. By embracing globally inspired innovation, suppliers can provide practical solutions that balance consumer demand for novelty with

the operational realities of speed, consistency and cost-e ectiveness. Herbs, spices and sauces are particularly powerful here – delivering big avours with minimal e ort, alongside a ordability, long shelf life and ease of storage.

The bigger picture is clear: consumers are hungry for a culinary journey that goes beyond the ordinary. They want authenticity, fusion and the excitement of discovery – all delivered in convenient formats that t modern lifestyles. The Eastern Mediterranean trend encapsulates all of this, and with the right products, operators are well-

positioned to turn that demand into commercial success.

As Santa Maria’s Keys to Eastern Mediterranean Taste concept demonstrates, the priority is making the magic happen with ease. For FTG, it represents an opportunity to deliver menus that excite customers, build loyalty and help businesses stand out.

For more info, visit pauligpro.com/uk.

1 CGA by NielsenIQ and Bidfood 2025 F&D Trends.

2 HRA Global (2024).

3 Paulig Pro market research (Nov 24).

4 Lumina Int, Eating & Drinking Out (Nov 24).

5 Mintel UK F’service Delivery & T/A mkt rep (2024).

What’s your Flava?

Jon Borzacchiello, national account controller Aviko UK & Ireland, on NPD and ever-changing consumer expectations.

Tell us about your latest launch.

Aviko Premium Crunch Skin On Fries have been designed to elevate food to go o erings. Dubbed ‘Fries with Flava’, they pair premium potatoes with a light coating of Aviko’s signature gluten-free batter for a satisfying crunch that lets the natural potato taste shine through. With research showing that over 76% of consumers are happy to pay more for higher quality menu items1, these complement FTG options like loaded fries, and street food trends such as smash burgers.

Also new is Aviko’s Mozzarella Bites – perfect as shareable snacks on the go or an add-on side.

What trends are you seeing?

There’s also been a renaissance of hot food on the go, and operators have been getting more creative, nding ways to premium-ise potato o erings with modern twists.

Can you expand on key relationships? We’re always looking to partner with businesses that elevate the eating experience, making the most of our innovative potato solutions – from street food vendors to casual dining.

An interest in world avours. Adjectives like ‘hot’ and ‘spicy’ are increasingly mainstream, re ecting the in uence of kitchen tourism!2. Aviko has a range of recipes to help meet this demand for boldness and comfort food classics – for example, Kimchi Cheese and Prawn Tots or Korean Fried Cauli ower Loaded Fries.

Thanks to the rise in ASMR content on social, there is a focus on crunch3, so crispy potato products are ideal.

Our extensive range includes hash browns, wedges, gratins, mash, our award-winning Snackables4, as well as chips in an extensive range of sizes.

How can operators work with Aviko?

Consumer preferences for eating out of home are changing. For example, lunch is seeing a resurgence5 – in fact, we’ve also seen a rise in breakfast, brunch and snacking occasions. Our Brunch Trends 2025 guide reported that 20% of UK consumers now have breakfast away from home6.

With expectations for convenience, speed, value and quality7, try Aviko Hash Brown Rounds or Aviko Hash Brown Bites – cooking in under four minutes in a fryer. Better yet, they allow creativity with toppings.

Quality should never be compromised. Fry o erings like our classic SuperCrunch and new Premium Crunch stay hotter and crunchier for longer, so consumers won’t be disappointed with soggy fries! Our independent research found that this fear was the No 1 reason why consumers might not order dishes like loaded fries8, but with our range, there’s guaranteed satisfaction.

1 Lumina Int, Eating & Drinking Out Panel, 11/24

2 LI, Menu Tracker, Dec 24

3&5 LI, Mar 25

4 Aviko, Plant-Based Taste Awards 2023

6 Aviko, Food Trends 2025

7 LI, June 25 & 8 Aviko research, Apr 24.

Get down and dirty

The Lamb Weston team are right on-trend, with street food the way to go for operators.

TIME FOR ADVENTURE

The street food tsunami that’s taken the nation by storm continues gathering momentum, so foodservice operators would be wise to adapt.

Why is British street food hot right now? According to streetfoodexpo. co.uk, it’s because it actively addresses the needs and wants of the consumer – a ordability and quality. Vendors tend to o er specialised o erings at prices closer to that of fast food than gourmet cooking.

Studies indicate that street food has taken a rightful place within the pantheon of British lunchtime – 50% of UK consumers buy from a street food van at least once a week, and 64% are willing to spend more than the average daily lunch on street food1.

cuisines, and 83% of the street food market is powered by people under 40 – there are currently over 15.8 million Instagram posts with #streetfood2

It’s also notable that street food is more to Gen-Z consumer palates, with their tastes leaning towards adventurous. Around 32% of Gen-Z are passionate about trying new foods and avours, 50% of Gen-Z want to eat more unique meals from di erent

curious diners dipping into the exotic, exciting array of global avours gently building familiarity. And there’s no better way than atop the nation’s other perennial favourite, chips!

According to Menuwatching ReportStreet Food 2024, one trend is comfort, squared – chefs are pairing beloved format favourites with indulgent additions. Think fries loaded with panko-crumbed lasagne bites, toasties with apple crumble and custard or a Korean, fried chicken- lled Caesar salad bao! These combos are like a culinary hug – delicious and decadent.

CULINARY HUGS

It obviously makes sense for operators to tap into this, but how to get it on the menu? One of the easiest methods is easy to eat, smaller portions, with

And fries are the perfect answer. Literally cheap as chips, these are a food item with mark-up potential.

So, serve your chips loaded or dirty, with three or four di erent street food options to give customers excitement.

Look no further than Lamb Weston’s newly launched Frenzy Fries. Their perfectly imperfect shape and hand-crafted feel makes them ideal for loading up and serving dirty, and with a 20-minute hold time, there’s no danger of losing that extra crispiness.

To try Frenzy Fries, use the QR code for a free sample or go to lambweston.eu/uk/ product/frenzy-fries.

(1) streetfoodexpo.co.uk

(2) hartman-group.com

Sabert has acquired Colpac Limited, strengthening paperboard food packaging leadership in the UK and beyond. We spoke exclusively with Alex Noake, MD of Sabert Corporation Europe.

A unified approach

Talk to us about the background to this decision.

The acquisition is a strategic step forward in Sabert’s commitment to sustainable growth in the paperboard segment. Colpac brings a complementary product portfolio, recognised innovation in cartonboard formats and strong customer relationships in the UK and beyond. By combining strengths, we enhance our ability to serve the evolving needs of the food to go market across Europe.

Will Colpac continue under its own brand – and how will it affect products from both companies?

No immediate changes are planned to product specifications or availability. Over time, we will explore opportunities to consolidate and enhance the range, combining the

best of both portfolios. Any changes will be clearly communicated and designed to improve choice, quality and performance.

Account managers and points of contact are unchanged. As integration progresses, we may adjust to better serve you, but changes will be handled smoothly, with clear communication and no disruption to service.

What does this mean for the supply chain – will lead times or manufacturing sites change?

The integration creates an opportunity to optimise our combined production and logistics footprint. However, our immediate focus is on stability and reliability. Any operational changes will be planned carefully, and we will communicate in advance to ensure a seamless transition.

How does this affect your sustainability offering – and will prices be affected as a result?

This is a major step forward for our shared sustainability goals. Colpac’s expertise in recyclable cartonboard perfectly complements Sabert’s global innovation in sustainable materials. Together, we are even better placed to support customers in meeting their environmental commitments.

No immediate pricing changes are expected. Over time, the combined scale and efficiency of the business

may create opportunities to offer greater value to our customers. We remain committed to competitive and transparent pricing.

What is the future of Colpac’s manufacturing site in the UK?

Colpac’s Flitwick site adds important capacity and capability, particularly in printed cartonboard production. It plays a key role and we will continue to invest in the UK as part of our European manufacturing strategy. Site optimisation decisions will be made with customer service and quality at the forefront.

Are there risks to product continuity during the integration?

No. We are approaching this in a structured and phased way. Crossfunctional teams will ensure continuity of supply, product quality and service

levels. Minimising disruption to our customers is a core focus.

What happens if I’m a customer of both Sabert and Colpac?

You will benefit from a more complete, integrated offering. Short term, account relationships are unchanged. Over time, we will explore how to streamline commercial interactions and provide even better support across the full range of paperboard, pulp and plastic packaging solutions.

And when it comes to innovation and NPD, Colpac brings a strong track record of agile, customer-driven innovation, particularly in the FTG segment. Combined with Sabert’s global R&D and investment capability, we are creating a powerful innovation platform focused on future-ready formats, automation compatibility and sustainable materials.

Will there be changes within the teams or organisation structure?

As with any integration, we will review how best to bring our organisations together. Some roles and structures may evolve but we are committed to doing so with care and transparency.

How does this affect your presence in mainland Europe?

The acquisition strengthens our panEuropean offering. We are now even better positioned to serve customers across the continent with enhanced localised production, shorter lead times and a broader range of highperformance packaging.

And we are proud to be sharing our stand, ranges and expertise with Colpac as a united team at the annual lunch! event at Excel.

Time for lift-o !

Visual presentation is just as important as functionality when it comes to bases and lids, so step forward two new ranges from Colpac.

COST-EFFECTIVENESS

Colpac has launched two platter ranges for the catering and delivery markets. It’s a business always keen to hear feedback from customers around products, so there’s an improvement in the traditional o ering and creation of a new approach to light bases and lids, o ering even more choice.

“Each range includes four base sizes, with sleeves and lids that work interchangeably,” said Colpac managing director, Andrew Grimbaldeston. “The smaller, light platter bases are also cost-e ective inserts for the large bases of both ranges. This mix-and-match approach means customers can select bases, sleeves or lids that best t their foods and requirements.”

In such a competitive market, it’s always a challenge to deliver something new – but Colpac has hit the mark.

“Food developers and chefs are expanding menus and bringing new concepts to market. Our platters help customers showcase the creativity, freshness and abundance of their food across di erent dayparts – whether it’s packaging breakfast bu ets, lunch spreads or afternoon sweet treats.

We also help developers achieve a ‘reveal moment’, particularly with our light platter lids, which help to create further excitement around opening the platters,” continued Grimbaldeston.

Alongside this, quality and safety due diligence work is evident in every product Colpac designs and develops. Its materials are tested at accredited laboratories to ensure they are safe in their intended applications, and the platters are manufactured at its BRCGS

AA+ factory by the highly experienced production team in the UK.

“This approach helps us do our customers’ food justice, elevating their presentation without compromising on safety or sustainability.”

WIDER PORTFOLIO

In terms of key trends, businesses require agility as they face increased nancial outlay, particularly in foodservice and catering.

“Being able to offer lower cost, lighter options that use less plastic is important to our customers and to us. Our new platters range utilises fewer materials and lighter weight windows to support lower packaging Extended Producer Responsibility (pEPR) fees too. They are also recyclable, as they are classified as ‘green’ in the Recycling Assessment Methodology.”

Reflecting on 2025 so far, there have been many developments for Colpac, including product recognition.

“We were delighted to receive the New Packaging Award for our Pret platters at The Sammies, celebrating our use of direct food contact inks to replace plastic laminates and reduce Pret’s projected pEPR unit cost by 55%. We are also proud that two of our colleagues won Women in Packaging Excellence awards in July.

“Product wise, we launched an updated kraft baguette box earlier this year, which we redesigned to deliver maximised visibility, cost savings and operational efficiency, and our platters launch offers the market even more diversity. We are looking forward to developments across our hot FTG category and wider portfolio, following the news of Colpac joining the Sabert Group. Working together makes us stronger as a packaging partner, offering one holistic team and broader expertise.”

Goalposts are often changing around packaging and environmental requirements, so it’s tricky to adopt the right approach – which Colpac is well aware of.

“With ever-increasing competition and legislation across foodservice, it’s more important than ever for brands to work with the right packaging partner. A team that is informed in sustainable material sourcing, has a deep understanding of the supply chain, can design effectively for functionality, and will proactively bring design improvement suggestions to you will help you stay ahead and sell more food,” concluded Grimbaldeston.

Visit colpacpackaging.com.

A smooth transition

Talia Goldman, ESG director at Colpac & co-chair of the Alliance for Fibre-Based Packaging, on the importance of collaboration and manufacturing support.

The UK is undergoing a major shift in waste and recycling policy, with landmark changes like packaging Extended Producer Responsibility (pEPR) and Simpler Recycling now being implemented. These policies aim to improve environmental outcomes by shifting the cost of recycling to producers and standardising waste collection across England. For these reforms to succeed, they must support innovation and reflect the realities of modern packaging.

The pace of change and potential for industry to help deliver solutions is why Colpac joined the Alliance for Fibre-Based Packaging: a coalition of manufacturers, retailers and organisations committed to advancing fibre-based solutions.

Fibre-based composites (FBCs) provide a crucial alternative to plastic packaging, combining paperboard with coatings (often plastic or bio-based) to enable similar properties to plastic packs. They offer recyclability, food safety and performance, yet are at risk of being penalised by an EPR fee system that makes FBCs more expensive than plastic, alongside collection systems that exclude some forms of fibre based on format rather than composition.

Waste and recycling policies must work together to accelerate the transition to a circular economy. This means incentivising sustainable choices, supporting UK manufacturing and investment in recycling infrastructure.

PACKAGING

Covering all bases

CaterPro is Booker’s new own-label packaging range, focused on quality, integrity and environmental responsibility.

Tell us about CaterPro.

It’s a new, own-label packaging range from Booker, developed to meet the real-world needs of today’s fast-paced FTG and catering sectors. It includes 255 high-quality disposables – from poke bowls, sandwich boxes and pizza trays to cold drink cups, cutlery and compostable options. All items are sourced from Booker-approved suppliers, with clear on-pack labelling to support responsible disposal.

Who are your CaterPro customers?

It’s designed to cut across the full spectrum of FTG operators – from cafés, delis, takeaways and sandwich shops to mobile food trucks, event caterers and catering teams, helping to maintain quality and integrity. The range is also ideal for delivery-first brands who need leak-proof, stackable formats that look professional.

What trends are you seeing?

The FTG market continues to grow, with Lumina Intelligence* forecasting it will reach £24.2bn in 2025. Consumers increasingly expect

restaurant-quality food on the move, with 76% now prioritising quality and many willing to trade up for healthier, fresher or more premium options.

Growth is driven by affluent citybased millennials as office footfall returns. Lunch is the fastest-growing occasion, especially solo midweek visits. Spend per visit is up 25% yearon-year, boosted by more consumers buying both food and drink.

Click-and-collect and delivery continue to rise, especially among Gen Z, placing demands on packaging to protect food integrity in transit.

Who do you work with currently?

We have a strong customer base of independent sandwich shops, delis, takeaways, cafés and FTG outlets and we’re keen to grow. In addition, Booker works with over 400,000 catering customers across the UK, including café groups, dark kitchens, street food vendors and event caterers.

Who would you like to connect with?

Our national network and online ordering system can support

"there’s a need for claims to be transparently communicated around materials at disposal –which is why our outer casings include tick-lists."

businesses of all sizes – as such, CaterPro is aimed at multi-site operators and independents. The range is ideal for delivery-led businesses, travel concessions and caterers at events and festivals.

Talk us through the challenges currently facing suppliers.

One of the biggest is navigating a changing regulatory environment while still offering packaging that’s fit-for-purpose, cost-effective and available at scale. There’s also the need for claims to be transparently communicated around materials and disposal – which is why CaterPro outer casings include tick-lists showing recyclability and material type.

And what challenges are your customers facing?

Rising costs, staff shortages and evolving consumer demands – all

while trying to maintain quality and stand out in a crowded market.

What are your trend predictions for this sector?

According to Lumina Intelligence’s 2025 Food to Go Market Report, the UK sector is forecast to grow to £26.1 billion by 2028, led by coffee shops, sandwich and bakery outlets and grab-and-go formats.

PACKAGING

Looking ahead, operators should prepare for sustained demand for health-led innovation, with Lumina identifying consumer appetite for functional ingredients, such as those supporting gut and brain health, and elevated versions of classic dishes. These trends are driving average transaction values, as consumers increasingly trade up for perceived quality and added benefits.

Technology is also expected to play a key role – with AI-led service models, digital loyalty schemes, smart fridges and self-service kiosks reshaping how consumers interact with FTG.

What was the rationale for the new range and how was it developed? It was in direct response to the challenges operators face in a fastpaced, high-volume environment. Many were juggling between

packaging suppliers, struggling with inconsistent quality, limited availability and formats that didn’t hold up well during transit or service.

Booker saw an opportunity to streamline this with a single, reliable range that delivers on performance, visual appeal and price. With a clearly tiered offering – branded as Essentials, Core and Premium – Booker is making it easy for businesses to choose the right pack depending on usage and customer expectations. It helps operators manage margins and trade up or down based on need, without sacrificing quality or consistency.

To further support ease of use, each product displays clear on-pack information about the materials used and disposal instructions to help our customers and their diners make informed choices in an increasingly complex area. Legislation is changing all the time, so we have incorporated a clear tick-list on the front of the pack on disposal guidance.

CaterPro is available in all 190 Booker branches nationwide and online. Full product details, stockist info and depot locations can be found at booker.co.uk. The new 255-strong CaterPro range is available now.

*Source - Lumina Intelligence, FTG Market Report 2025

Bigger & better

The Booker Catering Trade Show 2025 relocates to NEC Birmingham on 24 September for its largest event yet.

CENTRAL HUB

Booker will host its annual catering trade show at the NEC Birmingham for the first time this year, moving to a larger site with greater capacity, due to increased demand.

Now in its sixth year, the largest showcase event in the Booker calendar will expand into 20% more space than last year, offering the warmest welcome to thousands more guests and over 250 supply partners, exhibitors, stands and displays.

On 24 September, sandwich shop owners and FTG retailers are invited to meet the wider Booker team, including category, sales and branch managers, the Venus Wines & Spirits team and key suppliers.

Visitors can expect a packed programme designed to inspire and inform. The Chef’s Stage will share menu inspiration and trends, presented by leading chefs in live cooking sessions, while the Butchery

zone spotlights Booker’s strength as the largest catering butcher in the UK. The team will demonstrate how their specialist cutting skills and knowledge can take cost out of kitchens and drive profit for sandwich retailers.

The Desserts Stage offers product launches within Booker’s Own Brand, placed to fit all levels of menu. Farm Fresh focuses on seasonal produce and supply from field to fork. In the Drinks Theatre, a full day’s schedule will cover beverage trends, including latte art, bubble teas, mocktails, cocktails and food-and-drink pairings.

DISCOUNTS & PROMOTIONS

There will be a spotlight on CaterPro, the new, professional own-label catering packaging and disposables range, alongside tastings for the World Cuisines sub-brand featuring Greek, Turkish, Italian, Indian and AfricanCaribbean products.

Attendees can also take advantage of Booker’s newly launched Christmas Festive Menu pre-order service. This sees 85 exclusive seasonal products available until 30 Sep, ready for direct delivery to sites from mid-Nov.

Hundreds of deals, discounts and promotions are available to sandwich shop owners on the day, alongside food & drink tastings from many of the most innovative brands on the market, as well as an exclusive look at Booker’s refreshed Own Brand range.

Stuart Hyslop, Booker’s catering MD, said: “We are thrilled to be expanding our footprint at this year’s Catering Trade Show. This additional space at the NEC Birmingham, alongside its central UK positioning and great transport links, will be ideal, making it even easier for our sandwich shop customers to attend. We are looking forward to welcoming both new and existing business partners in the FTG sector to celebrate the best that Booker has to offer.

“Take advantage of competitions, giveaways and money-saving deals and discounts – all to support our valuable customers. The Booker team will be there to listen to feedback, understand where we can be of service, tailoring our offer to ensure we stay relevant and agile to current and evolving needs.

“We offer a warm welcome to any new customers from across FTG, but do encourage attendees to register their place now to secure a free ticket, as demand is very high.”

Register here: tinyurl.com/57jvjztz.

Booker Catering Trade Show

Wednesday 24 September 2025, 09.00-16.00, Hall 2, National Exhibition Centre (NEC), Birmingham, B40 1NT.

Coveris introduces monomaterial tortilla wraps

As part of Coveris’ No Waste mission, the company has launched a monomaterial packaging solution for tortilla wraps. MonoFlex Thermoform film packaging replaces non-recyclable, mixed material thermoforming substrates, while maintaining a long shelf life.

The project resulted from close co-operation with a tortilla wrap manufacturer, seeking a more sustainable alternative to the previously used PA/PE structure. The primary challenge was identifying a recyclable material, while ensuring a minimum six-month shelf life for a tortilla with low quantity of preservatives. Following testing

at Coveris’ Food Science Lab in Gainsborough, UK, the team opted for a monomaterial based top and base thermoforming film. This successfully protected the sensitive wraps against mould, while enabling recycling in the same waste stream.

The packaging solution offers key benefits, including advanced barrier properties for extended product protection and shelf-life, as well as strong puncture resistance. MonoFlex Thermoform also allows a seamless switch on the packing lines from alternative substrates, maintaining compatibility with existing packing lines without compromising packaging speeds. Available as fully

printed or unprinted top and base film, it supports conventional and HD flexographic or rotogravure print with options for matt, gloss and tactile lacquer finishing, enhancing consumer appeal and producing an attractive on-shelf presentation.

“This sustainable alternative to non-recyclable materials delivers the same shelf-life performance, while saving resources and helping customers meet sustainability targets. It also showcases the advantage of collaboration between Coveris’ production sites and Film Science Lab expertise,” said Katja Killian, BU Flexibles business development director at Coveris.

Ian Sollom MP visits packaging hub

Ian Sollom, Member of Parliament (MP) for St Neots and Mid Cambridgeshire, has visited Coveris’ packaging manufacturing site on Cromwell Road, St Neots. The site, one of two in the town and a centre of excellence for fibre-based composite FTG packaging, is undergoing a £5 million transformation to increase capacity and triple its operational footprint. A key focus was the potential impact of packaging Extended Producer Responsibility (pEPR) legislation. While the aims are clear – making producers responsible for collecting, sorting and recycling all packaging and incentivising the use

of recyclable materials – the current format may lead to unintended consequences. Of concern is that it will penalise innovative, recyclable fibre-based composite packaging such as sandwich skillets produced in St Neots, which are designed to maximise fibre yield recovery in recycling and reduce plastic consumption. These solutions extend shelf life, yet may be disadvantaged compared to less sustainable plastic alternatives for certain applications in sectors such as FTG and fresh produce.

The discussion included proposals for a sub-category for high-fibre content composite packaging (enhanced paper) within EPR classifications, which would help maintain investment in these more sustainable solutions.

Sollom said: “It was fascinating to visit the facilities of Coveris

in St Neots and learn more about their innovation in the sustainable packaging sector both nationally and internationally. I was particularly impressed by their recent Learn2Print Apprentice Employer of the Year award as well as a win at the Women in Packaging Excellence Awards.

“I also appreciated hearing about their work on regulatory challenges. I’ll be following up on the important points they raised about ensuring our packaging regulations properly recognise and incentivise genuinely sustainable innovations.”

WHAT MATTERS MOST

AT THE DOUBLE

Get ready – the premier event for the food to go, retail and coffee shop industries is almost here. The much-anticipated lunch! returns to Excel London on 24-25 September, promising two dynamic days filled with innovation, networking and fresh inspiration. From coffee shops and cafés to supermarket retailers, hotels and contract caterers, ambitious buyers from across the sector have already secured their place.

This year, lunch! runs alongside The National Restaurant, Pub & Bar Show (formerly Casual Dining), creating one unmissable hub of innovation. With 500+ exhibitors and a packed Keynote Programme across six theatres, it’s the ultimate opportunity to discover new products, gain valuable insights and connect with other leading operators.

Big names such as Kellogg’s, Proper, Candy Kittens, Capri Sun, Danone UK

Launches, talks & innovation

The standout networking event of the year is almost upon us, so don’t miss out!

& Ireland, Huel, Innocent Drinks, itsu [grocery], Love Corn, Suntory GB&I, Oatly, Pepsi, The Protein Ball Co and Simply Lunch are confirmed. Visitors can also discover the future of FTG in the Start-Up Zone – packed with trailblazing new brands – and explore the Innovation Challenge, a showcase of the most exciting products launched in the past 12 months.

BIG VOICES, BIG IDEAS

The free-to-attend Keynote Programme offers everything from exclusive interviews with top execs to engaging panel discussions. These sessions provide a rare opportunity to go behind the scenes of some of the UK’s most successful FTG and coffee shop businesses, offering practical takeaways and real-world inspiration.

Katie Tyler, event director for lunch!, commented: “Our speaker line-up is one of the key reasons why lunch! is

must-attend for those in the industry. Alongside exciting innovation on the show floor, retailers and operators have the opportunity to gain valuable insights into the latest trends and opportunities across the two days. You can’t afford to miss this line-up!”

Enjoy exclusive interviews with:

● Pano Christou, CEO, Pret A Manger

● Julian Metcalfe, founder and group CEO, Itsu

● Caroline Ottoy, managing director, WatchHouse

● Adrian Frid, senior operations advisor, Caffè Nero

● Will Kenney, commercial director, 200 Degrees

● Graham Hollinshead, managing director, Ole & Steen

● Andy Naylor, CEO, Tortilla

● Bharti Radix, founder, Bloomsyard

● Marta Pogroszewska, NED, Bread Holdings (GAIL’S)

PREVIEW

● Alicia Thompson, former director of hospitality, Marks & Spencer

● Guy Meakin, president & managing director, Krispy Kreme UK & Ireland

● Everett Fieldgate, CEO, Creams Café

● Florian De Chezelle, co-founder, The Salad Project

● Thomas Campbell-Rawlinson, head of development, M&S Food

● William Gordon-Harris, CEO, Knoops

● Nick Ridley, property & store development director, Costa Coffee

The programme will also include a range of dynamic panel sessions with leading experts. A few to see include:

The Menu Innovation Panel

Chaired by Mick Stewart, senior account director, Fleet Street

Featuring: Rachel Cullen, head of food, PAUL UK; Christian Binney, director of food development, Burger King UK; Elio Elia, head of product, Chopstix; Rusty Warren, senior culinary & innovation manager EMEA, Subway.

Operations For Food-To-Go

Chaired by Will Kenney

Featuring: Stephen Clark, COO, Tortilla, and Robyne Trim, head of operations, The Salad Project.

Marketing For Food-To-Go

Chaired by Gavin Rothwell, director, Food Futures Insights

Featuring: Lesley Mcilroy, marketing

director, Ole & Steen; Siobhan Randels, head of marketing, Auntie Anne’s; Simran Sablok, chief marketing officer, Creams Café

Food-To-Go Leaders Panel

Chaired by Simon Stenning, founder, FutureFoodservice Featuring: Mat Finch, MD, Cornish Bakery; Jon Lake, MD, Chopstix, and Shereen Ritchie, industry CEO & co-founder, Boardwalk.

The Rise of The Café Bakery

Chaired by Robyn Black, head of content, Fleet Street

Featuring: Mat Finch; Nicolas Gaillot, COO, Paris Baguette, and Steve Magnall, owner & CEO, Two Magpies

Visitors can also gain powerful datadriven insights into the future of FTG

and retail by attending sessions from leading analysts and research groups including IGD, theDelivery.World, FutureFoodservice and Food Futures.

To view the full Keynote Programme, visit lunchshow.co.uk/programme/.

Registration for a FREE trade ticket lunch! will take place on 24-25 September 2025 at Excel London, co-located with The National Restaurant Pub & Bar Show. Registration in advance is free for trade visitors, and all must be approved before entry. For more info and to register, visit lunchshow.co.uk (and quote priority code: LVP23)

Maximum

Ideal showcase

Innovation meets sustainability, with cold cup sip lid, created to perform without compromise – and it’s sure to impress at lunch!

PERFECT COMPANION

Conglom International’s entry into the Innovation Challenge shines a spotlight on our iECO PFAS Free home compostable moulded fibre (often referred to as bagasse) cold cup sip lid. From day one, we knew we wanted to use PFAS Free moulded fibre, for several reasons. It’s home compostable, just like our paper cups and straws. It also moulds beautifully, allowing us to create a shape that’s pleasing and comfortable to drink from. When it comes to performance, it’s faultless, with no sogginess, no leaks and complete reliability, giving operators and consumers real confidence in its quality.

This is our first time entering the Innovation Challenge, but after being

Since 1847, our family has been dedicated to baking authentic, high-quality atbreads. From Damascus to Beirut, and now Gothenburg, our passion and craftsmanship have been passed down through six generations – making us the world’s longeststanding pita bakery.

In the beginning, our atbreads were enjoyed as everyday bread by ethnic communities.

Founded in 1994, Anchor Sandwich Co. planted its roots in Ashford, Kent as a family business. Over the years the business has grown, and the family has grown alongside it, still proudly operating with the same founding principles.

Now under new ownership, we’ve

This set the bar high from the start: our bread had to be consistently perfect, made with just a few simple ingredients. To this day, we stay true to that tradition. Our breads carry a clean label – no additives, only natural ingredients. We take pride in their unmistakable aroma and taste.

It was this uncompromising quality that rst attracted wrap producers to collaborate with us, marking the start of our journey into the FTG industry.

taken all of that experience and passion into a new era. We’ve enlisted food industry experts, invested in new systems and technology and rebranded our packaging, all while keeping our amazing products and exacting ethos around ingredients at the heart of what we do.

Adrian O’Hare, our commercial director, said: “Where others buy presliced, pre-mixed and pre-seasoned, we source our quality ingredients whole. This allows us to slice that little bit thicker for the perfect bite, to balance our seasonings to high chef standard and, most importantly, keeps our ingredients as fresh as possible before hand-preparing to each order.”

We know that quality ingredients

Today, we are proud to be the No.1-selling bread in Swedish retail and foodservice, and a top seller across Scandinavia.

We are delighted to join BSA and look forward to bringing our competitive edge to the UK market Our mission is simple: to help consumers enjoy healthier, better bread. We invite you to join us on this journey.

Find out more at libabrod.com.

are the foundation of amazing products. That’s why we treat each supplier relationship as a partnership and work together to make sure we have the freshest, highest quality ingredients that are sourced ethically, safely and sustainably.

Of course we’re BRC accredited, meaning we can trace every ingredient in and out of our production facility.

We have a wealth of experience working with customers across education, healthcare, hospitality, travel, leisure and workplace. Which means whatever your need, Anchor Sandwich Co. has a solution for you.

Find out more at anchorsandwich.co.uk.

Our mission, vision and values

Go-Pak Group is an awardwinning manufacturer and supplier of packaging solutions for the foodservice, cash-andcarry and retail sectors.

● Mission: To continually evolve and provide best-in-class sustainable packaging solutions, with outstanding service and quality.

● Vision: To be recognised globally as adaptable, with strong customer focus and sustainability credentials.

● Values: Agility, excellence, integrity and sustainability.

Why choose Go-Pak?

Manufacturing you can trust: From our UK HQ to manufacturing sites in Vietnam, we are certi ed to the highest BRC standards, ensuring consistently high-quality across our global supply chain.

Award-winning service: Named ‘Manufacturer of the Year 2025’ by the Foodservice Packaging Association, re ecting the trust of distributor partners. We are also proud to be listed in The Sunday Times Best Places to Work 2024.

Global reach, local insight: As part of the SCGP family, Go-Pak combines global strength with local knowledge, bringing scale, expertise and innovation, while staying responsive to customer needs.

Sustainable packaging and smarter production: Sustainability is not just a goal; it is our commitment. We are building the future of food packaging through smarter production and sustainable materials, from innovation to implementation.

Our product ranges

NEW MEMBERS

At Go-Pak, we o er a wide range of packaging solutions to meet the needs of every customer, sector and service style:

● Edenware – Perfect for hot or cold FTG, from Bagasse Clamshells to PLA Hot Cups and Wooden Cutlery, combining practicality, durability and sustainability.

● Go-rPET Range – Made from recycled PET, ideal for showcasing freshness, supporting a circular economy.

● Aqueous Range – Water-based Aqueous lined paper Hot Cups, o ering a compostable solution without compromising performance.

● Go-Deli Range – Premium packaging in Kraft or Black nish, designed to keep food fresh and secure. Ideal for sandwiches, salads, baked goods and deli bites.

● Go-Chill Range – Fun and colourful solutions for chilled treats and beverages. From Patterned Ice-cream Tubs to Cold Cups.

● Go-Vend Range – Reliable, quality Vending Cups for onthe-go beverages. Durable and convenient, suitable for o ces, vending machines and drinks-to-go.

● Bespoke Packaging – Customised solutions, via tailored and printing packaging.

With expertise and a passionate team, our products help businesses around the world serve food and drink with con dence. And with responsive, reliable customer service, we’re here to support your success – every step of the way.

Find out more at go-pakuk.com.

Turkey Rashers

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ADVISORY & CONSULTANCY

Planglow Ltd.

The FSC Group

WorldBake Ltd.

BAKERY PRODUCTS

Country Choice Foods

Durum Company UK

Food Attraction Ltd.

Liba Bread

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.

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.

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

Go-Pak Group

Planglow Ltd.

Pro-Ampac RAP

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

GO-PAK GROUP

Drumcoo House, 1 Hawkesworth Road, Yate, Bristol BS37 5NW

Contact: Ben Ely Tel: 01454 285400

BEly@go-pakuk.com www.go-pakuk.com

GROTE COMPANY

Newtech Square, Zone 2 Deeside Industrial Park CH5 2NT

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

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

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

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

The Circle, Units 10-12 Queen Elizabeth Street, London SE1 2JE

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

LIBA BREAD

Lärjestationsgata 1, 415 02 Göteborg, Sweden

Contact: Sergio Fadel Tel: (+46) 735 09 25 24 sergio@liba.se www.libabrod.com

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

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

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

BSA Suppliers Index

SABERT UK LTD

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

Contact: Clive Pickerill

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

WADDINGTON EUROPE

Brue Avenue, Bridgwater TA6 5YE

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

WOODLY

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

Firdonkatu 2 T 63 00520

Helsinki

Finland

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

WORLDBAKE LTD

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

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

YEO VALLEY FARMS (PRODUCTION) LTD

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

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

ZAFRON FOODS LTD

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

Contact: Graham Cox Tel: 0844 847 5116

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

LOCAL AUTHORITY CATERING ASSOCIATION

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

PACIFIC WEST FOODS LTD

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

Sales Contact: Martin Finegan

Tel: 07747603872 martinfinegan@ pacificwestfoods.co.uk www.pacificwestfoods.co.uk

REFLEX PACK PLUS

Moat Way, Barwell, Leicestershire LE9 8EY

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

THE BREAD FACTORY (GAIL’S)

Unit 12 Garrick Industrial Est, Irving Way, Hendon, London NW9 6AQ Tel: 020 8457 2080 customercare@breadltd.co.uk www.breadltd.co.uk

THE BRITISH SANDWICH AND FOOD TO GO ASSOCIATION MANAGEMENT

COMMITTEE

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

CHAIRMAN

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)

Bryan Murphy, Dawn Farm Foods (Supplier)

Simon Bos, Gravitywell (Supplier)

Mark Salisbury, Tiffin (Producer)

SECRETARIAT

Jim Winship, Director

BSA Manufacturers & Distributors

ANCHOR SANDWICH CO.

Units 2/21/22 Wotton Trading Estate Wotton Road, Ashford, Kent TN23 6LL

Tel: 01233 665533

Contact: Adrian O’Hare adrian@anchorcatering.co.uk www.anchorsandwich.co.uk

BRCGS Rating – A

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+

AROUND NOON LTD.

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

Tel: 0283 0262333 info@aroundnoon.com www.aroundnoon.com

BRCGS Rating – AA

AROUND NOON (LONDON) LTD.

762A/763A Henley Road, Slough SL1 4JW

Tel: 01753 523 636

infoANL@aroundnoon.com www.aroundnoon.com

BRCGS Rating – AA

AROUND NOON (SOHO)

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

Contact: Daniel Silverston Tel: 0203 058 1245

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

BRCGS Rating – A+

BRADGATE BAKERY

Beaumont Leys, Leicester, LE4 1WX

Tel: 0116 2361100

commercialftg@ samworthbrothers.co.uk

BRCGS Rating – AA+

BCorp certified

GREENCORE FOOD TO GO

LTD - PARK ROYAL

Willen Field Rd, Park Royal, London NW10 7AQ

Tel: 0208 956 6000

www.greencore.com

BRCGS Rating – AA+

BRC Plant Based

GREENCORE FOOD TO GO LTD – MANTON WOOD

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

Tel: 01909 512600

www.greencore.com

BRCGS Rating – AA+

BRC Plant Based

GREENCORE FOOD TO GO LTD – BROMLEY BY BOW

Prologis Park, Twelvetrees Crescent, London E3 3JG

Tel: 0207 536 8000

www.greencore.com

BRCGS Rating – AA+

GREENCORE FOOD TO GO LTD. – ATHERSTONE

Unit 7, 
Carlyon Road

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

BRCGS Rating – AA+

GREENCORE FOOD TO GO LTD. – HEATHROW

Unit 366 Stockley Close, West Drayton, London UB7 9BL

Tel: 0208 629 8600

www.greencore.com

BRCGS Rating – AA+

MELTON FOODS

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

Tel: 01664 484400

commercialftg@ samworthbrothers.co.uk

BRCGS Rating – AA+

BRC Plant Based and Gluten Free standards

ON A ROLL SANDWICH COMPANY

The Pantry, Barton Road, Middlesbrough TS2 1RY

Contact: James Stoddart Tel: 01642 707090 jstoddart@onarollsandwich.co.uk www.onarollsandwich.co.uk

BRCGS Rating – AA+

RAYNOR FOODS LTD.

Farrow Road, Widford

Industrial Estate, Chelmsford, Essex CM1 3TH

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

BRCGS Rating – AA+

REAL WRAP COMPANY LTD.

Unit 2 Haslemere Industrial Estate, Avonmouth, Bristol BS11 9TP

Contact: Jason Howell

Tel: 0117 3295020 jason@realwrap.co.uk www.realwrap.co.uk

BRCGS Rating – AA

SAMWORTH BROTHERS

MANTON WOOD

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

Tel: 01909 511800

commercialftg@ samworthbrothers.co.uk

www.samworthbrothers.co.uk

BRCGS Rating – AA+

SANDWICH KING

Enfield Street, Leeds LS7 1RF

Contact: 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

A FRESH APPROACH TO ESSENTIAL ADVICE

A must-have for sandwich bars, cafés, restaurants and food-to-go delivery outlets, this jargon-busting guidance covers:

• Food hygiene

• Allergens

• Labelling

• Transport

• Employment

• Training and more

• £45 per year

FREE TO BSA PAPA& MEMBERS

Association membership starts at £7.10 per month and can be purchased with the MINT MAX plan.

SIGN-UP TODAY AT WWW.THEMINTGUIDE.CO.UK

Use LUNCHAT10 for 10% off MINT and MINT+ plans

Use LETSDOLUNCH with a MINT MAX plan and save 25%

tmifoods.co.uk

bmurphy@tmifoods.co.uk

hannah_kenyon@dawnfarms.co.uk