Sandwich & Food to Go News Magazine - 220 - Nov/Dec 2025

CONT ENTS Welcome

It’s surreal to be producing a nal mag for 2025, especially after such a challenging year. But if this issue tells us anything, it’s that operators are incredibly resilient – and nothing will stop innovation and NPD.

Our environmental special focuses on the likes of Planglow, Flexeserve, ProAmpac, Vegware and BioPak, leading the charge towards packaging excellence. Plant-based, free from and vegan businesses are also adapting to the consumer landscape.

The inexorable rise of AI is highlighted in our online ordering systems & logistics focus – and how it’s quite straightforward to simplify your ordering process.

I just want to thank the J&M team for their e orts this year, as we continue to grow in popularity and pagination!

Here’s to 2026!

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 04-16 Round-up of the latest stories

SPOTLIGHT 17 Ditsch UK Ltd

THE BRITISH SANDWICH & FOOD TO GO ASSOCIATION 18-23 The Sammies 2026

ONLINE ORDERING SYSTEMS & LOGISTICS 24-29 mezzeIQ / Adventoris

PLANT-BASED/FREE FROM/VEGAN 30-32 Deli Fillers / Pipp & Co

ENVIRONMENTAL/CUPS & HANDHELD 34-47 Planglow / Flexeserve / ProAmpac / Vegware / Snukfest / BioPak

ADVISORY

48-49 Worknest

FESTIVE FARE

50-54 Creed Foodservice / Simply Lunch / Booker / Aimia Foods

REGULARS

55-58 Index / Manufacturers & distributors

59 Classi eds

We conclude our 2025 coverage with a focus on global success for British brands, key consumer data analysis and plenty more. See you next year!

Top honours for Coveris at UK Packaging Awards

Coveris was recognised with four wins at the UK Packaging Awards 2025, including Packaging Company of the Year. The Group also received Flexible Plastic Pack of the Year and Best New Concept Award, while Amberley Labels took home Label of the Year. This reflected leadership across sustainability, innovation, operational performance and culture. Judges noted: “Coveris has demonstrated exceptional performance across every judging dimension.”

The Flexible Plastic Pack award was for its MonoFlexP PaperFeel, developed for Lidl’s Butcher’s sausage range, produced by Cranswick. Replacing a complex triple laminate

format, it combines recyclability with a unique, tactile, paper-like finish. The monomaterial film maintains shelf life and protects product integrity while delivering strong shelf appeal.

The Best New Concept Award was for MonoFlex Thermoform PaperFeel. Formulated from polyethylene, it is a replacement for mixed material laminates, providing the protection of plastic with the visual appeal of paper –designed to meet the demands of protein-based products such as sliced meats, fish, bacon and cheese, while delivering premium cues and a contribution to waste reduction.

Amberley Labels secured Label of the Year for its work with Aureus Vita’s Fibonacci Dry Gin. Digitally printed, the label features crisp typography and a rich, textured base.

Christian Kolarik, CEO of Coveris, said: “To receive four awards reflects the strength of our innovation in both paper and plastic packaging, our continued investment in people, sites and technologies, and the positive impact of our No Waste strategy.”

Jo Ormrod, chief operating officer of Coveris’ Paper Business Unit, was also highly commended in the Woman of the Year category.

Phat Pasty takes a taste of Britain to Japan

Fresh from winning Best Pasty at the British Pie Awards 2025, The Phat Pasty Co showcased their hand-crimped creations in Japan.

Hankyu, sponsors of the ‘Best Pasty’ category at the British Pie Awards, operate Japan’s largest

department store, with over 13 floors of retail and food in Osaka. As part of their prize, Phat Pasty attended Hankyu’s prestigious British Fair, which draws around 250,000 people.

Across five days, Phat Pasty gave live demonstrations of traditional pasty-making and hand-crimping techniques, and showcased two of their plant-based pasties – Keralan Cauliflower, Chickpea & Onion Bhaji Pasty (which won the British Pie Awards) and Peppered Steak-less Pasty (which won Savoury Pasty at the 2022 World Pasty Championships).

In total, over 10,000 pasties were exported from the UK for the event, with another 5000 freshly made onsite throughout the show.

Paul Clark, Phat Controller at Phat Pasty, said: “It was an incredible experience to bring our British pasties to Japan. The Japanese audience really embraced the idea of handcrimping and were fascinated by our plant-based pasties! To be invited to be a part of an event of this scale, celebrating British food culture on the other side of the world, was something truly special.”

Yukiya Matsunaga, event manager from Hankyu, said: “The story, craft and flavour captured the imagination of visitors. It was wonderful to see how quickly Japanese shoppers embraced this iconic taste of Britain.”

Check out phatpasty.com.

Crispy Bacon

Ready to eat

Convenient to use

Natural beechwood smoked bacon rashers

STEAM COOKED & ROASTED CHICKEN BREAST FILLET

•Succulent and ready to eat

•No additives

•EU-27 origin

•Diced / strips / slice / whole fillet

LARDONS

•Versatile

•Great tasting

•Crunchy

•The ideal ingredient

COATED CHICKEN

Coated breast fillet products

•Crunchy coatings with tender chicken

•Cookin 5 range

•Be-spoke product design service

•EU-27 origin

STREAKY BACON ON PARCHMENT

•Limited handling

•Natural beechwood smoke

•Convenient, cook it your way

•Great tasting

BACK BACON

•Ready to eat

•Convenient

•Thinly sliced

•The perfect breakfast rasher

UK shoppers holding off on supermarket spend

Total Till sales at UK supermarkets remain unchanged (+4.1%) in the last four weeks ending 4 October 2025, according to data by NielsenIQ (NIQ). This reflects shoppers’ caution amid economic pressures, as many look to promotions to offset household costs following the back-to-school rush and summer spending.

NIQ data shows that in-store visits rose (3.5%) as shoppers sought the best promotional deals, which accounted for 23% of supermarket sales over those four weeks. Future trends will be more indicative of the willingness to spend, given the ongoing negative sentiment and a consumer confidence index of -191.

UK households are also trying to be healthier, with more than half (54%) saying that avoiding ultraprocessed foods is very important, and (52%) are cooking more meals from scratch.2 This is reflective in category performance, which shows that the fastest-growing supercategory in unit sales (+0.7%) was meat, fish and poultry, with value sales also up +5.9%. In contrast, sales for beer, wine and spirits were weakest, with unit sales declining -2.6% and value sales down -0.6%. But no/low alcoholic beer accounts for 3.9% of beer sales (£219m) for the latest year and is growing by +4.5% in unit sales and +12.1% in value in the latest four weeks, highlighting a desire to moderate.3

In terms of retailer performance, Ocado (+14.3) remains the fastestgrowing retailer and Lidl (+11%)

continues to grow at a strong pace. Marks & Spencer is also performing well, with sales growing (+10.4%).

Sainsbury’s (+5.3%) and Tesco (+4.7%) continue to maintain market share boosted by loyalty card prices which are driving more visits. Meanwhile, sales at Asda (-5.1%) have continued to fall, with performance impacted by an extension of RollBack in September, driving down average spend per visit. Co-op was the only retailer with fewer visits week and sales fell (-2.8%) which was below the growth of the convenience store benchmark where industry growth was flat (+0.1%)4.

Mike Watkins, head of retailer and business insight at NielsenIQ, said: “It looks like many households have pressed the reset button after the summer. Shoppers are buying less, with unit sales across the total store down -0.5% and value growth remains below food inflation. So, any increase in inflation would add pressure to discretionary spending.

“There are three emerging trends that could influence shoppers this Christmas: moderation in alcoholic beverages, seeking out healthier food options and cooking from scratch, and for those households where weight loss medication is being used, a small (-5%) reduction in the value of the grocery spend.”

Merrychef® reveals new Panini Press

Hot on the heels of the global launch of the patented Merrychef® panini press for conneX®12, Merrychef® has unveiled the panini press for its market leading conneX®16 high speed oven.

Colin Lacey, Merrychef MD, said: “With the Merrychef conneX®16 we produced the largest cavity (16”x16”) to smallest oven width (18”) of any high-speed option on the market. The larger cavity allows operators to batch cook to hold popular items, manage fluctuations and help reduce queues during busy periods. The new panini press further adds to the flexibility of the conneX®16, as up to four paninis, wraps, toasted sandwiches, etc, can be perfectly ‘pressed’ at one time.”

Featuring an ergonomically designed lightweight paddle, the panini press is available in three options. With a high opening for paninis, bagels, subs and sandwiches; with either a flat bottom plate or a grilled bottom plate, allowing grill markings on either just the top of the food or the underside as well; and a low opening for thinner food options such as quesadillas and flatbreads.

The conneX®16 panini press is simple to install and use. It replaces the cook plate in the oven and sits on the cavity stubs. If not in use, the oven can continue to be utilised, with Merrychef accessories placed on top, allowing flexibility to the type of food that can be cooked in the conneX®16. Enjoy four toasted ham and cheese sandwiches in less than 1min 15secs.

For further info, visit merrychef.com.

La Boulangerie enhances the Brakes offering

Foodservice wholesaler Brakes has launched La Boulangerie Premium Bakery, bringing together its award-winning range of breads, pastries and cakes under a new banner.

More than 150 products have been crafted to provide professional kitchens with a premium bakery offer throughout the day. Brakes has also added 10 new products to the range to coincide with the launch.

From rustic loaves to soft brioche, flaky pastries to indulgent cakes, it combines traditional methods and long fermentation with quality ingredients, hand-finishing and authentic provenance.

Paul Nieduszynski, CEO of Sysco GB, said: “This brings together a range of flavours and formats that are inspired by global trends and flavours. We understand how important bakery is to the success to the success of

the outlet, from early morning croissants to lunchtime sandwiches to afternoon tea and beyond.

“The La Boulangerie Premium Bakery Range delivers quality, innovation and taste.”

Large warewash maintenance initiative from HOBART

HOBART Service, the UK’s leading provider of catering equipment service and support, has launched a new large warewash equipment preventative maintenance visit. The fixed price offering includes manufacturer wear parts fit, designed to keep this specialist equipment fully operational, as well as a full safety check to provide peace of mind to operators.

With this latest service initiative, large warewash customers can benefit from in-depth qualified technician service and manufacturers-wear parts fit, alongside a complementary machine health check and recommended solutions – with operators understanding exactly what they are paying for, with one clear, straightforward report comprehensively evaluating the appliance. One simple booking process – no complicated arrangements, just a straightforward service request, with technicians well versed in maximising service life and efficiency.

Designed to complement existing service plans, as well as support on-site or third-party service maintenance companies, it gives operators increased simplicity and the ultimate in convenience, as well as removing uncertainty from the repair process.

Victoria Carroll, sales and marketing director at HOBART Service, said: “We know how important it is for operators to keep their large warewash equipment running without

disruption. Our fixed fee preventative maintenance visit is all about providing our customers with confidence, simplicity, and convenience, ensuring they can focus on their business, while we take care of the rest.”

The following is included in the visit:

● Manufacturer Network: Manufacturer owned service company with a UK-wide network of single source qualified service technicians.

● Access to expert technicians: HOBART service technicians undergo a year of initial manufacturer training and regular CPD.

● Exclusive diagnostic: Technicians are the only service and maintenance teams with access to real-time exclusive diagnostic tools and machine information.

● Genuine parts: Priority access to factory genuine OEM parts at unbeatable prices.

● Hyline by HOBART: Specifically designed chemicals. With high operational costs, staffing shortages and ongoing supply chain disruptions, HOBART Service is committed to helping operators keep kitchen equipment running at optimal efficiency.

CIBSE certification for Williams Refrigeration

Embodied carbon figures are rapidly gaining importance, as consultants, designers and operators look to comply with their environmental aspirations and obligations. Having a figure to encapsulate the embodied carbon in an appliance allows the specifier to select the most appropriate for the project. So, Williams Refrigeration quickly responded to this demand and has now published embodied carbon calculations for all its core products.

The company is using the CIBSE TM65 mid-level calculation method for the figures, which have been certified by CIBSE under their independent Embodied

Carbon Verification (ECV) scheme. This provides manufacturers with additional credibility by validating calculations through an industry-recognised body, reflecting Williams’ commitment to transparency, accountability and sustainable practices.

The results show Williams’ embodied carbon figures to be among the lowest in the industry, highlighting its position as a leader in sustainable refrigeration.

“Talking to business partners and customers, we realised that embodied carbon figures are to become a ‘must-have’ for foodservice equipment suppliers,” said Malcolm Harling, sales and marketing director at Williams Refrigeration.

“The engineering team have been working very hard to collate the data required to compute them as quickly and accurately as possible. Their success means we are amongst the first equipment manufacturers to have our calculations produced, verified by CIBSE, and available within our Revit symbols in Specifi.

“There’s no doubt that embodied carbon figures will help our industry become more sustainable as foodservice operators, manufacturers, consultants, designers and dealers work together to deliver carbon net zero.”

Williams has also recently made its UK delivery fleet carbon neutral.Check out williams-refrigeration.co.uk.

Demand for delivered food has never been greater !

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.

With over 50 years experience in mobile retail Jiffy are the name you can trust, our success relies upon your success. Call us now to arrange a demo Tel 01274 596000 sales@jiffytrucks.co.uk

Supply your products with the original Jiffy truck. Now available with a finance balloon, allowing low monthly payments, with enough equity for a new van every 4 years.

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

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

· Flexible finance packages available.

· Fully accredited by the BSA

· Whole vehicle type approved

· A very profitable addition to any food business.

· Established 1974

La Lorraine expands FTG carrier range

When it comes to FTG, the bread does more than hold the filling together – it sets the tone for the experience. With consumers expecting more from their sandwiches, wraps and burgers, manufacturers are increasingly looking to bakery partners that combine quality with versatility.

La Lorraine Bakery Group (LLBG), a family-owned business with over 80 years of milling and baking expertise, has responded with an expanded portfolio of premium frozen carriers.

LLBG’s Hot Dog Rolls are soft, traditional and conveniently presliced. They have been designed not just for hot dogs, but also as a perfectly portioned option for children’s sandwiches or smallerformat meal deals.

The Mini Brioche Roll brings indulgence and versatility to the mix – light, buttery and ideal for both sweet and savoury applications. Whether paired with pulled meats, smoked salmon or even chocolate spreads, this roll offers operators flexibility across premium sandwich ranges and buffet-style assortments.

For operators targeting healthier or more balanced options, the Cereal Roll White is enriched with a wholesome cereal mix. Its mild flavour and soft texture make it a strong contender for nutritious sandwich builds without compromising consumer appeal.

Rounding out the new line-up are two classic wheat buns that deliver performance and consistency for sandwich manufacturers. The Maxi

Bun offers a generous format ideal for substantial filled rolls and premium builds, while the Glazed Bun, topped with sesame seeds and supplied in protective pillow packaging, ensures optimal freshness and a polished, artisan-style look on shelf.

These products join a stable of breads already popular in the market. Highlights include the Schiacciata Romana White Pre-Sliced, a stonebaked Italian-style flatbread perfect for premium paninis; the Lebanese Flat Bread Beetroot, which adds colour and flavour to wraps; and the Lebanese Flat Bread White, a versatile classic for multiple FTG formats.

Together, this portfolio demonstrates LLBG’s commitment to helping manufacturers differentiate

their ranges, while providing the reliability and performance needed for large-scale production.

Consumers are demanding more variety, freshness and authenticity. For manufacturers, that means carriers need to be more than just functional –they must enhance flavour, add visual appeal and suit a range of occasions.

“We know that the carrier is often the first thing a consumer notices,” said Rebecca Calveley, LLBG trade marketing manager.

“It needs to look inviting, taste great and perform consistently in production. Our expanded portfolio has been designed with FTG innovators in mind, so they can build products that stand out on the shelf and satisfy consumer expectations.”

Cirio’s £1.5m pantry favourites campaign

Cirio, Italy’s heritage-rich, farmerowned tomato and pantry brand will launch a £1.5+ million multimedia campaign this November to showcase its range of premium Italian products in convenient Tetra Pak® cartons.

The campaign spans highvisibility out-of-home advertising across the UK, including the London Underground, geo-targeted mobile activations and a digital program.

The campaign emphasises the benefits of Tetra Pak® cartons, making everyday use effortless while maintaining quality:

● Easy to Open – No scissors or extra tools needed. Simply open and enjoy safely and effortlessly.

● Easy to Pour – Smooth, precise pouring with no spills or splashes.

● Easy to Store – The re-closable pack keeps products fresh and makes storage simple. You can safely refrigerate without transferring to another container. roducts now available in Tetra Pak® cartons include Passata, a range of beans, Pizza Sauce, Baked Beans and regional Italian pasta sauces. While shoppers benefit from the convenience and functionality, the packaging is engineered with retailers in mind – optimising shelf space and improving in-store efficiency. The format saves up to 40% compared with traditional packaging.

Diego Pariotti, Cirio head of export - CCO & CMO, said: “This highlights the exceptional quality of our products and the practical advantages our

packaging delivers to consumers. Cirio farmers couldn’t be prouder of the products they produce – and when those are delivered in perfect premium packaging, their pride knows no bounds. Our farmers are at the heart of Cirio, and this initiative celebrates their dedication while demonstrating how innovation can benefit the entire supply chain.”

QUALITY HEAT SEALING MACHINES FOR SANDWICH, WRAP, SALAD AND READY MEAL PACKS

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

• Increases shelf life (for up to 3 days)

• Less food waste

• Greener packaging options

• Food-to-Go and Convenience packs

• Medical, Pharma, Parts

FEM makes air frying easy with Venix Hop

FEM is now supplying the innovative HOP air fryer oven from Venix. This is a compact countertop unit designed for frozen food without requiring cooking oil. As well as an air fryer, the HOP can also be used as a convection oven.

Air frying has become popular, as it omits the handling of cooking oil which requires careful management and regular replacing. Venix has designed the HOP with the aim of allowing businesses of all sizes to add air frying to their operation, without requiring additional ventilation. It features a powerful three-stage filtration system, including catalytic and carbon filters, that stop odours and condensation from being released into the atmosphere, allowing it to be sited front of house if required.

The HOP features a rotating basket in the cooking chamber which ensures food is cooked evenly. Phases are fully programmable, allowing users to create the perfect crispy finish. It’s fast, too, cooking up to 2.2kg of chips in fewer than 10 minutes.

With dimensions of just W732mm x D871mm x H593mm, it’s able to be installed on standard worktops, and multiple units can be stacked to increase capacity.

The HOP is controlled via simple push-button operation and an easy-to-read LED display, allowing operators to quickly select from up to 99 programmable recipes. Each program can have up to four different cycles. The HOP can be updated via USB or Wi-Fi through

smartphone, tablet or computer, to manage multiple units remotely.

It also features a self-cleaning function, reducing staff workload by activating the automatic wash cycle through a single command.

For stockist details, visit fem.co.uk.

Xampla grows team with new appointments

Materials innovation company Xampla has bolstered its team with two new hires and two directorlevel promotions, as it gears up for a rapid, global commercialisation of its plastic-free Morro™ materials. Following a $14m Series A funding round, it will help Morro materials replace 10 billion units of single-use plastic over the next five years.

Former BioPak UK director Sam Walker joins as head of business development and sales, bringing extensive experience of developing sustainable packaging for global brands and their supply chain partners.

Walker played a leading role at BioPak UK, building out its UK and global customer base with brands including Deliveroo, Dishoom, Morrisons and Wahaca, and supply chain players such as Bunzl.

David Cohen joins as PR & communications manager. He has over a decade of experience building the reputations of global science and technology companies.

Xampla has also promoted its technology and marketing department leads to directors, reflecting its scale-up to a global player in plastic-free materials.

Scott Thompson steps into a newly created technology director role and is responsible for scaling Morro materials through innovation. Thompson and his team are leading the development of new Morro product offerings while also maximising the material’s performance. He played a pivotal role in bringing Morro Coating to market by developing high-performing grease and water barriers ahead of partnerships with sustainable packaging giant Huhtamaki and Just Eat Takeaway.com

Katrina Curl is promoted to marketing & corporate affairs director. Since joining Xampla in 2021, Curl has played a pivotal role in the growth of the company, notably creating the Morro brand in 2023 to bring together and launch Xampla’s plastic-free applications.

This news follows a run of exciting developments at Xampla. In September, the business secured a $14m

Series A funding round to help the business replace 10 billion items of single-use plastic. Morro was also recently announced as the first packaging material to be tested as plastic-free, as per REACH and SUPD regulations, by the National Physical Laboratory, the UK’s national measurement institute and leader in measurement science.

Alexandra French, CEO at Xampla, said: “Expanding our business development and marcomms functions is crucial to building our global business, as is broadening our product capabilities and portfolio.”

NE-1815 a natural evolution for Panasonic

Panasonic Professional Kitchen is expanding its portfolio of high-performance equipment, with the launch of the new NE-1815 microwave oven.

It’s the latest evolution of its best-selling NE-1843 microwave, now enhanced with Panasonic’s patented Inverter Technology. Purpose-built for busy hospitality, catering and foodservice environments, the NE-1815 delivers faster, more even and energy-efficient cooking, without compromising on performance or durability.

Andrew Whyte, European product and planning manager, Professional Kitchen at Panasonic, said: “The NE-1815 represents a natural evolution of our trusted NE-1843 model. By incorporating Inverter Technology into a familiar design, we’re giving operators the performance and consistency they rely on, with the added advantages of greater efficiency, lighter weight and easier handling. It’s been engineered to meet the demands of today’s highpressure kitchens without compromise.”

A major selling point is reduced energy consumption, helping to deliver long-term cost benefits for operators and a lower environmental impact. Rather than cycling power on and off, the Inverter system provides a constant output, so when 60% power is selected, the unit delivers 60% power for the entire duration.

Thanks to its compact and efficient 500g power supply, the NE-1815 is lighter and easier to move for cleaning, installation or kitchen reconfiguration. The overall unit weight has been significantly reduced, while maintaining the robust build quality expected from Panasonic.

Practicality is at the forefront, with dial control offering three power levels, a 10/20-second boost button for quick top-up heating, and a clear LCD display showing power, time and self-diagnostic codes. For added convenience, it includes an easy to clean, removable ceiling plate and air filter, programmable LED interior light with an endof-cycle flash option, and comprehensive self-diagnostic functionality to support efficient maintenance.

Visit panasonic.co.uk/professional kitchen.

Delice de France unveils creative twists

Delice de France has unveiled its winter range of limited-edition sweet and savoury products, and is increasing stock levels to help outlets maintain high availability and make the most of Christmas.

Available now, it features creative twists that reimagine seasonal favourites. Two doughnuts – in Apple Pie and Chocolate Orange flavours, and a trio of muffins – in Spiced Stollen, Gingerbread and Cranberry & Orange varieties – capture flavour trends in a treat that can be enjoyed conveniently on the go.

Outlets can also offer Shortcrust Mince Crowns, Puff Lattice Mince Pies and a Rich Fruit Cake, containing cherries soaked in sherry and topped with marzipan and decorative icing.

The range includes two hearty savoury options – a Christmas

Cracker Roll, which is a puff pastry roll generously filled with succulent pork, tender turkey, tangy cranberries, and a savoury seasonal stuffing, and the return of Pigs in Blankets Slice.

There are also four foodservice exclusives, which showcase the best in indulgence and luxury.

The range is led by a Christmas Pudding Baked Cheesecake, which is a buttery digestive biscuit base layered with glacé cherries, cranberries, toasted almonds, and best served with a drizzle of white chocolate.

Last year, higher than anticipated demand for stollen saw Delice sell out of Stollen Muffins two weeks before December 25. This year, Delice has increased stock levels. The business is further helping customers maximise the opportunity with a new preportioned Stollen Cake, dipped in a

smooth rum butter and finished with cranberries, pistachios and almonds.

Mini Mince Pies are also on the menu – bite-sized versions of the classic with a decorative star lid.

Additionally, there’s a pre-sliced Mince Pie Slice, pre-portioned in 15 servings.

Delice de France will support its customers with promotions on festive bestsellers in bread, patisserie, viennoiserie and sweet bakery. This Christmas will see the company reduce prices on both core favourites and more recent innovations.

Thierry Cacaly, CEO, Delice de France, said: “Christmas is the most important time of year for the bakery category. And we are confident that this year’s range is our strongest ever, and we have upweighted our availability to help customers drive sales and profits.”

TurboChef is twice the cooking power

New from Taylor UK is the TurboChef Double Batch, a twin deck oven that is super-fast and delivers superior results. With two separate, independently controlled cooking chambers in a compact footprint, the oven offers versatility and high productivity, is simple to use and, being ventless, easy to install front or back of house. It’s available in threephase and single-phase versions.

Cooking is by impinged air, circulating at speeds of up to 50mph, creating high heat transfer rates and reduced cooking times – the oven can bake a fresh 16” pizza in as little as two-and-a-half mins. Oscillating racks ensure the quality of the food, moving back and forward to help

with heat transfer and give spot-free results. Catalytic filtration minimises smoke, grease and odour emissions.

The Double Batch is controlled by TurboChef’s One Touch screen, a smart menu system that holds unlimited recipes and is intuitive for the operator. Each recipe can give additional information, such as when to add cheese, turn, season and so on. Menus can be updated using the USB port or Wi-Fi, via the optional Open Kitchen platform.

Each chamber is fully insulated and has a half sheet pan capacity. The glass door and internal xenon light makes it easy to monitor cooking. The Double Batch exterior dimensions are 704mm wide by 805mm deep and 589mm

high, while construction is stainless steel, inside and out. Accessories include an aluminium paddle and it can be supplied with legs.

List price is £16,995 + VAT.

Check out taylor-company.co.uk.

Sandwich sector bucking OOH coffee trends

34-year-olds rarely or never buy food with coffee in a bakery or sandwich shop.

Despite coffee volume growth slowing down in the total out of home coffee market, coffee consumption is booming in bakeries and sandwich shops, with sales increasing 15.4% year-on-year*.

According to Lincoln & York’s latest coffee report, 81% of consumers say the quality of the coffee is major factor in which bakery outlet they choose, with almost half (47%) buying coffee from a bakery or sandwich shop once a month and one fifth of 25- to 34-year-olds doing so once a week. What’s more, 68% of consumers would recommend a bakery or sandwich shop to family or friends based on the quality of the coffee alone.

So, what’s driving this channel? The report illustrates that 40% of consumers say it’s a half and half split when they purchase coffee from a bakery and sandwich shop; they always buy coffee, but only with food half of the time. Over 50% of 25- to

Lincoln & York is a leading UK coffee supplier, roasting, packing and supplying private label to retail, wholesale and hospitality businesses. Managing director, Ian Bryson, said: “It would be easy to assume that coffee is an afterthought in bakery and sandwich shops, when consumers visit to buy breakfast or lunch, but our research shows that’s far from the case. Coffee is driving consumers into this channel and is purchased, even when food isn’t.”

either always or sometimes seeking out speciality coffee in a bakery or sandwich shop, for quality and flavour.

Latte is the most popular coffee order in bakery and sandwich shops, but this is driven by those aged 55 and over. 53% of 55- to 64-year-olds tend to order a latte in a bakery or sandwich shop, which decreases to 26% of 18- to 24-year-olds. Cold coffee is now the most popular order in this sector amongst this demographic, with 51% ordering an iced coffee or frappe. 40% of 18 to 24s also admit to

“The significance of the younger demographic in coffee isn’t new news, but what we must take from this is that the bakery and sandwich sector needs to continue to meet their demands for exciting flavours to ensure they continue to get their caffeine fix in this channel,” continued Bryson. “The tastes and preferences of these younger shoppers will undoubtedly shape the direction of the coffee category for the future.”

The report shows that younger drinkers are driving value spend, with 74% of 18- to 24-year-olds spending between £5 and £7 on coffee at a bakery, and 79% of 25- to 34-year-olds claiming the same. In addition, 15% of those aged under 25 typically spend more than £7 on a coffee at a bakery.

Bryson concluded: “Consumers are seeking quality, convenient experiences that fit seamlessly into their day, and bakeries are rising to meet this demand with innovation and accessibility. Prioritising coffee in this channel is crucial.”

Visit tinyurl.com/4h6rnd9w to download the report.

*Worldpanel by Numerator – 52 w/e 15 Jun 25

Photo by Daniel on Unsplash

Photo by Kraken

Photo by Yulia Khlebnikova

Deli2Go range gets Sabert improvement

Sabert Corporation Europe has launched a new version of its compact Deli2Go range. Perfect for chilled foods and side dishes, the patented base uses the same lid-clipping technology as Sabert’s award winning Tray2Go range – delivering secure closure with the new rPET lid, which offers transparency for enhanced visibility and optimum presentation.

“This version of Deli2Go delivers on our commitment to continuous improvement, combining practical design with a new base that enables a secure clipping lid system that helped

our Tray2Go range earn a National Gold Award in the Paper & Packaging Innovation category at the Green Apple Awards for Environmental Best Practice,” said Alex Noake, senior vice president & MD for Sabert Europe.   Freezer-safe Deli2Go is a perfect solution for preparation and chilled food counter service, making chilled meals and side dishes look great. In quick service and snacking, Deli2Go is ideal for take-away meals, salads, pasta dishes and more, while in catering and foodservice, the range is suitable for preparing and transporting individual meals.

For corporate and institutional catering, Deli2Go is the practical solution for cold dishes and prepared meals that are easy to distribute, and for the retail grab & go sector it is ideal for in-store corners, supermarkets and petrol stations.

The stackable and nestable bases are grease resistant and made from FSC™ certified recyclable kraft paper. Available in three sizes

(125ml, 250ml and 375ml), they are fully printable, offering versatile usage options and bespoke branding.

The patented base delivers a secure closure, with the crystal-clear rPET lid offering excellent product visibility.

Both the tray and lid are fully recyclable. Board bases are made in Sabert’s UK facility in Kimbolton, while the lid is manufactured in Belgium. Deli2Go joins the award-winning Snap2Go and Tray2Go ranges.

Visit sabert.eu/uk/.

Certification for Faerch’s CPET trays

Faerch’s CPET (Crystalline PET) dual ovenable trays have been officially recognised as fully recyclable by the German institute Cyclos-HTP, which has classified CPET as a ‘Valuable Material’ and confirmed its full compatibility with PET tray recycling systems. This builds on a history of certifications across different materials, reflecting efforts to advance recyclability and support a transition towards circular food packaging.

The independent assessment confirmed that CPET trays can be recycled as effectively as APET trays. Recycled PET from CPET food trays can go back into production as a valuable material, without reducing quality or performance of new products.

Earlier this year, Faerch’s MAPET II trays were also awarded an independent recyclability certificate

from cyclos-HTP, rated at 98–99% recyclable.

With CPET now also certified, Faerch expands its portfolio of accredited circular materials. This demonstrates a strong commitment to recyclability and support compliance with Extended Producer Responsibility (EPR) regulations, helping customers meet both sustainability targets and regulatory requirements.

Faerch’s CPET trays are used across ready meal packaging, offering unique benefits such as oven and microwave safety, temperature resistance and food safety compliance. The recyclability certification demonstrates that these trays can be collected, sorted and recycled into new food packaging of the same high quality – supporting a closed-loop system that reduces reliance on virgin resources.

A special relationship

Get ready for a big year in pretzel land, with Ditsch buying WorldBake – and ambitions for exponential growth in the UK.

NEW DAWN

The acquisition of UK-based frozen goods supplier WorldBake Ltd by German pretzel specialist Ditsch signi es an exciting development in the sector, in what is a growing market.

From traditional salted knots to rolls, subs and baguettes, Ditsch UK Ltd is now ideally placed to continue development of this on-trend snack.

“Ditsch Germany has had a longstanding relationship with WorldBake, partnering for nearly 20 years to supply the UK and Ireland with highquality pretzel products,” said sales & marketing executive, Lucy Rogers.

“The formation of Ditsch UK Ltd is a natural step in our growth strategy. By bringing WorldBake’s team and operations into the Ditsch family, we strengthen our UK presence, consolidate our supply chain and position ourselves to deliver more innovation and support to customers.”

CONVENIENCE & VERSATILITY

In terms of logistics and the immediate future, the transition will

be seamless. All existing products, packaging formats and supply agreements remain unchanged, while dedicated teams in technical support and customer service will continue to provide the same high level of service.

“At the same time, the merger opens the door for NPD, improved operational e ciency and closer collaboration with clients to meet market demands,” continued Baker.

“And 2026 promises to be a great year. Keep your eyes peeled for product lines and variants across snacking and foodservice.”

“Our growth strategy is centred on strengthening our UK and Ireland footprint while maintaining close customer relationships. Internationally, this aligns with Ditsch’s expansion alongside our strong positions in Germany and the US.

With preferences shifting towards convenience, versatility and premium quality, Ditsch is expanding its pretzel portfolio beyond the classic product into areas such as pretzel burger buns, sandwich rolls and snackable bites, combining tradition and innovation.

“Ditsch UK o ers a versatile range of pretzel products suitable for a variety of formats and menu applications. We provide technical and operational support to help clients optimise menus, manage costs e ectively and deliver consistent quality. Whether for bakery-togo (FTG), sandwiches or catering solutions, our team works closely with customers to develop tailored o erings that drive both creativity and e ciency. This merger certainly marks an exciting new chapter for Ditsch in the UK,” concluded Rogers.

Start it up!

It was a special day for the Sammies, as partners and guests came together for our inaugural launch event – with industry panels, networking and so much more on the menu.

WARM WELCOME

The rst-ever Sammies launch and networking event proved to be a huge success, re ecting the remarkable journey of the Sandwich & Food to Go Industry Awards, that has survived and ourished for more than 30 years.

experienced judges: consultant Michele Young, Nick Gross of LanburyHundred and Tom Hollands of Raynor Foods.

Gathering in central London on October 9, the attendees spent the day expanding relationships within the industry, making fresh contacts, getting to know new suppliers and building on existing connections.

Sammies Awards sponsors mingled with BSA supplier, manufacturing and multiple retailer members, alongside other selected industry and media names.

As well as re ecting on the everevolving sandwich & FTG landscape, the trio o ered valuable insights on what’s happening in trends and technology, while looking ahead to Sammies 2026.

Next to take the stage was Gavin Rothwell, director of Food Futures Insights. He zoned in on FTG across Europe, including the polarisation between indulgence and healthier options. His message of consistency in the overall proposition was relevant to all aspects of hospitality and foodservice.

and so much more. And how in order to know where you are going, you need to know where you’ve been. Stenning concluded his presentation with a light-hearted reference to the Domino’s campaign of robots delivering pizza on Brighton Beach, before taking numerous questions from the audience.

To kick-o proceedings, the chairman of the British Sandwich & Food to Go Association, Rusty Warren, re ected with director Jim Winship on the embryonic stages of the Sammies back in 1996 in Shepherd’s Bush, when there were about 50 guests and no competition!

EXPERTS CENTRE-STAGE

We have certainly come a long way – and were fortunate enough to enjoy a Q&A with three of our most

A key message was that loyalty can be built in many di erent ways, with huge opportunities ahead.

HOW & WHY

After a generous and well-earned lunch, it was time for the founder of FutureFoodservice and consultant, Simon Stenning.

Entitled How Will Britain Eat?, his talk covered a smorgasbord of topics, from the changing FTG landscape to growth drivers, the importance of changing consumption dayparts, portion sizes

The thought-provoking sessions were in danger of over-running, and their value was demonstrated as many conversations continued into the breaks. And while Sammies 2026 may still be six months away, the portents are good for plenty of innovation – not just in terms of food, but also technology and the environmental landscape.

So, perhaps we can be con dent of a Sammies 2056?

In the meantime, the current edition culminates with the Sammies Awards Dinner at the Royal Lancaster London on Thursday, 7 May 2026. The entry window is open for each award category and you can nd full details at www.thesammies.co.uk.

If you are interested in sponsoring the Sammies 2026, please contact Sandra: sandra@jandmgroup.co.uk.

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 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.

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

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.

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

HAVE YOU GOT WHAT IT TAKES?

& FOOD TO GO

OF THE YEAR 2026

The Sandwich & Food to Go Designer Competition is well underway. Contestants will be getting their creative juices owing when they receive the sponsor ingredients and begin to conceive their recipes, in the hope of wowing the judges next year.

Sodiaal has chosen two cheeses to inspire competitors this year.

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.

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 impress with: Liba Oat, Liba Tandoori or Liba High Protein flatbread.

Liba Bread Bread Category

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.

Sodiaal Cheese Category

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

ONLINE ORDERING SYSTEMS & LOGISTICS

The mezzeIQ approach is a simple one: helping manufacturers operate in a more efficient and cost-effective way. And the future is now.

DOUBLING DOWN

It’s very likely that in five years, we will be even more amazed by the advancements in AI and digital technology. But as we come to the end of what’s been a challenging 2025 for foodservice operators and manufacturers, there has been an undeniable surge of interest in these sectors, as the need to cut costs and become more efficient becomes increasingly paramount.

The company mezzeIQ is very much at the forefront of not only improving the customer experience but revolutionising the B2B ordering mechanisms within manufacturing.

Described as having ‘Amazon-like efficiency’, the promise is 60% less

Get Smart!

admin thanks to powerful automation, alongside 30% more orders recovered via AI reminders.

Based in Bristol and the brainchild of founder Simon Bos, mezzeIQ is an independent UK software company focused on driving innovation and sustainability across manufacturing. The team has a wealth of experience in technology innovation, advocating Human-Centred Design (HCD). And

while these acronyms may not be in common parlance, in simple terms, they’re here to make lives easier around usability of modern software.

And the latest product development is mezzeIQ Drive – a new delivery/logistics and ePOD system, giving manufacturers realtime route planning, vehicle tracking and a dedicated driver app.

“Drive is a powerful new addition

"on the ordering side, we’ve doubled down on automation and integration, helping manufacturers cut manual work and improve accuracy."

to the mezzeIQ suite: fully integrated with our ordering platform, it seamlessly connects every stage of fulfilment, from a customer placing an order to its delivery at their business,” said head of marketing, Hugo Walker.

“We’ve taken the mezzeIQ ethos of simplicity and automation and applied it to logistics. What’s exciting is the deep integration with the mezzeIQ platform, providing extra efficiencies, specifically for food manufacturers.

“On the ordering side, we’ve doubled down on automation and integration, helping manufacturers cut manual work, reduce costly errors and improve accuracy across every order. Our AI reminders ensure your customers never miss a deadline, saving, on average, 30% of orders that would otherwise be lost.”

WORKING TOGETHER

Founded near the end of 2021, mezzeIQ is certainly making waves, evidenced by the prestigious UK Government Research and Innovation award. Partnerships have been brokered across the likes of FTG, bakery, ingredients and cheese and dairy – with valued customers including Simply Lunch, Samworth Brothers and Tiffin Sandwiches.

All of these major players understand how mezzeIQ can help them become leaner, faster and more profitable. In terms of Tiffin, these efficiencies included 70% fewer calls and emails around ordering issues, with increased flexibility to track exactly what’s happening in the

business. Previously, three sets of hands would touch an order – today, there are none, allowing more of a focus on customer service. And financial savings in terms of recruitment have topped £100k per year.

A major asset to the mezzeIQ suite of solutions is closing the skills gap and tackling labour shortages. It’s a problem not likely to go away – and is multifaceted, from the combination of an ageing workforce, post-Brexit

labour pressures and increasing demand for specialised skills.

“Rising costs, tighter margins and regulation are now part of everyday life for food manufacturers,” continued Walker. “Businesses that thrive are those finding ways to do more with less, using smart technology to

ONLINE ORDERING SYSTEMS & LOGISTICS

automate repetitive tasks and free their teams to focus on higher-value work. With the right systems in place, your people can move from adminheavy roles to ones that drive growth, innovation and customer service.

“You also need flexibility to adapt to customer expectations and the realtime insight to make decisions with confidence. As we look ahead to 2026, it’s worth asking: Do your customers really want to pick up the phone or send another email just to place an order? Or would they prefer the speed and convenience of ordering online, anytime, from any device, just like they do from Tesco or Sainsbury’s?”

GREAT EXPECTATIONS

mezzeIQ combines deep industry understanding with modern technology that integrates effortlessly with your existing ERP and accounting systems. No more clunky, outdated software that locks you in or refuses to talk to the rest of your business tools.

“This year, we’ve built partnerships

with ERP providers who share our vision of open, connected systems. We exist to make life easier, so you can focus on growing your business, not fixing avoidable problems.”

In terms of what’s next, the goal is to become the industry standard for B2B ordering and customer service.

“It’s a bold claim but is exactly where we’re headed. By embedding best practice into the platform, we’re

helping manufacturers stay ahead of changing legislation and consumer expectations in areas like traceability, reporting, sustainability, quality assurance, nutritionals and so on.

“Of course, we’ll introduce AI in a targeted way. Ultimately, our goal is to empower manufacturers to work smarter, drive revenue growth and deliver a better experience for customers,” concluded Walker.

Feeding the future

James Clarkson, CEO and founder of Software as a Service (SaaS) firm Adventoris, shares what’s happening digitally and the major impact on the shelves of convenience stores.

IN THE POCKET

As consumer on-the-go digital purchasing increases, with almost three quarters of Brits citing this as their preferred buying method1, these habits are spilling into trade sales processes, with buyers expecting the same conveniences they use personally to be available professionally.

And convenience is at the heart of so many business decisions, whether simplifying and improving processes, or putting your brand right in a consumer’s pocket to make their purchasing journeys quicker, easier and better.

This type of ordering has become the norm – and there’s no reason we shouldn’t expect the same when we go to work.

At Adventoris, we often see food & drink wholesalers and distributors struggling to keep up as they still operate with outdated sales processes that rely on pen and paper or site visits. In a world where everything is at our fingertips, buyers don’t want to wait for a quarterly visit to place orders or sit on hold for ages; they want to order at a time, place and pace that suits them.

This is one of the reasons why we created SwiftCloud. Having a background in FMCG and finance, I saw the struggles that both sides faced with inefficiency and wanted to create an app platform that could easily integrate with modern ERP

systems, save time and create value. Now, 13 years later, we’re supporting over 220 clients and have developed SwiftCloud even further to create a full B2B sales platform. SwiftCloud now includes the Mobile App, Web Portal and Sales Manager App, with a range of modules to suit varying needs – including email ordering, PO authorisation, quotations and push notifications.

TIME-SAVING TOOLS

When we started working with Spanish food importer and supplier Brindisa in 2015, they wanted a robust system for smaller customers who would previously submit orders via phone or email, saving time for internal teams to alleviate resource pressures.

A key consideration was ensuring the accommodation of variations on product weights and minimisation of administrative requirements. With SwiftCloud, Brindisa stockists can place orders on the go however they like, scan existing product barcodes to easily reorder popular stock, view previous activity and repeat orders with ease, as well as place orders in advance for future delivery dates.

Tom Szubert at Brindisa said: “In the decade since we’ve worked with SwiftCloud, we now have over 1000 active customers on the platform. It has really helped us streamline our ordering process and ensure a better customer experience all round. Orders processed through SwiftCloud now

total over £19m – incredible growth from where we were pre-digitisation.”

Deloitte Digital and commerce tools’ Food & Beverage B2B Report revealed that with 49% of all B2B purchases originating online, it’s no surprise that more firms are looking to digitise sales processes. Just last year, a HOKODO report found that 93% of food & beverage B2B buyers made their purchases via online platforms. With figures like that, it’s hard to understand why there are users out there still reluctant to adopt digital.

FINDING A BALANCE

But it doesn’t have to be all or nothing. A recurring concern is some customers being left behind – with not everyone at the same level of digitisation. Finding a platform that can cater to various types of customers and their ordering processes is key to a successful transformation.

When we were approached by distributor Dayla Drinks, the company was enjoying a strong period of growth and struggling to keep up with increasing order volume. Traditionally, customers would submit orders in a variety of ways, including voicemail or email.

Although its specialist telesales team was able to handle the increase in phone orders, those placed after cut-off times or when the office was not manned were having a knock-on effect on transport fleet efficiency.

There were also order spikes,

"A key consideration was ensuring the accommodation of variations on product weights and minimisation of administration requirements."

which saw customers struggling to get through at a time convenient to them. Since digitising their ordering processes with SwiftCloud, Dayla Drinks has seen in-app purchase value increase by 41% and, on top of that, saved 184 expert team hours in one month alone. This means that the time can be used as a value-add, allowing the company to direct it to customer

service and profitable upselling. Digitalisation is no longer a futuristic ambition; it’s the key to thriving in today’s food & drink retail landscape. By embracing these tools, businesses can streamline operations, strengthen supplier relationships and unlock valuable data insights that drive smarter decisions. From automated ordering to improved

customer relationships, digital transformation empowers teams to work faster, serve customers better and stay ahead of competitors. Those who invest now won’t just adapt; they’ll lead the next wave of growth in a more connected, efficient and resilient industry.

1 ciandt.com: The Digital Dining Era

Closing the loop

With the goal of providing cleaner and more sustainable products, Deli Fillers continues to overachieve, says CEO Emily Cardy.

How do you see the sector currently? Are expectations changing? Definitely. The category has matured – people are no longer just looking for something ‘vegan’; they want it to taste and feel like the real thing. There’s also been a move away from over-processed substitutes towards authentic, whole-ingredient alternatives. We’re finding that both retailers and food manufacturers want products that can proudly sit alongside traditional lines without compromise.

Talk to us about helping niche markets around vegan and free from. Because niche and bespoke projects often come with lower volumes, we’ve built our model to support low MOQs as well as highervolume production. We work hand in hand with each manufacturer, offering full NPD support – from recipe development to small-batch trials. That flexibility makes it easier for smaller producers or farm shops to innovate without taking big risks, while larger manufacturers can scale quickly once the product is proven.

What’s been exciting for you around sandwich manufacturing in 2025?

It’s been a huge year for us. We’ve just won Entrepreneur of the Year at the Women’s Enterprise Awards, which is a brilliant milestone for our team. In manufacturing, the most exciting development has been the growth of our plant-based and free-from range. We’ve been working closely with farm shops and manufacturers across the UK to supply cleaner, simpler and more sustainable products. There’s been a real shift towards transparency – customers want to know where ingredients come from and how they’re made – and we’ve leaned into that by focusing on natural, high-quality components and minimal processing.

Can you talk about Deli Fillers and EC Manufacturing Group’s role?

Deli Fillers is where it all started –everything from traditional lines to our rapidly growing plant-based range. We supply nationally under our own label but also offer unbranded versions at the same price point, ideal for manufacturers and wholesalers who want to add value under their

own brand. We’ve positioned EC Manufacturing Group as a reliable supplier and development partner for those who want to push boundaries in the sandwich and deli sector.

And what’s ahead for 2026?

Next year is all about expansion. We’re opening our own farm shop, which is a natural extension of our commitment to local sourcing and sustainability. It also connects to our goal of helping other manufacturers access betterquality, British-grown ingredients. On the product side, we’re deepening our investment in plant-based protein –traditional favourites but with cleaner labels and fewer additives. You’ll see launches in areas like vegan tuna, vegan egg mayo, and even dairy-free versions of real tuna mayo.

And we are genuinely proud of how far the team has come and where we’re heading. Opening our own farm shop is more than a retail move – it’s about closing the loop between manufacturing and local agriculture, to support the entire ecosystem of quality local production. It’s an exciting time to be part of this industry.

Deliciously Plant-Based

Vegan Fillings for Foodservice & Wholesale

Meet our game-changing vegan deli llers – perfect for sandwiches, wraps, and deli counters. Made in-house with great ingredients, they deliver the taste and texture of traditional llings, without the dairy or sh.

● Vegan tuna mayo – creamy, avourful, and totally sh-free

● Vegan cheese & onion – classic avour, plant-based twist

● Vegan coronation roasted veg – A staple for every sandwich

● Ready-to-use – saves time and e ort and ensures the perfect avour, every time

● Perfect for cafés, sandwich shops & foodto-go brands

Simply the best from Pipp & Co

CUSTOMER FAVOURITE

Pipp & Co has scooped the Best Doughnut category in PETA’s 2025 Vegan Food Awards, a few months after launching its vegan range.

The artsitan bakery’s rhubarb and ginger jam doughnut was the winner at this year’s annual competition, run by PETA – the UK-based charity dedicated to establishing and protecting the rights of all animals.

The award celebrates outstanding plant-based innovation and craftsmanship, recognising products that make it easier to enjoy delicious food, free from animal ingredients.

Handcrafted from scratch in Pipp & Co’s Swindon bakery, the doughnut features the signature slow-proved brioche dough – made using only natural, preservative-free ingredients, locally sourced where possible – and filled with its own rhubarb and ginger jam. The result is a vibrant balance of sweet and tangy flavours, finished with a perfectly light, golden crust.

“We’re so proud of this recognition from PETA,” said Mario Evangelista,

co-owner of Pipp & Co, which he runs with his wife, Betina. “Our rhubarb and ginger jam doughnut has been a favourite since day one, and it’s wonderful to see our vegan range celebrated in this way. We’ve always believed that plant-based baking

should feel satisfying and full of flavour – this award proves it can be both.”

LOVE FOR LOCAL

Pipp & Co’s doughnuts are made fresh daily, using locally sourced organic A2 milk and cream alternatives, British flour, and free-range eggs or vegan ingredients depending on the flavour. Each batch undergoes a 48-hour process to achieve their signature pillowy texture.

The vegan range launched in the spring, baking different flavoured doughnuts, as well as a walnut & banana loaf.

This accolade highlights Pipp & Co’s dedication to sustainable, handcrafted baking and its commitment to creating exceptional vegan options alongside its classic range.

Dawn Carr, PETA’s vice president of Vegan Corporate Projects, said: “As beautiful as it is delicious, Pipp & Co’s rhubarb and ginger jam doughnut stood out with its fluffy bite and generous filling of sweet jam with a hint of spice, making it a clear winner in PETA’s Vegan Food Awards. We’re excited to see what delights Pipp & Co dreams up next.”

COMING UP SPECIAL

NEXT ISSUE

Feb 2026

AI, robotics, automation, machinery

Production, distribution, key players

FOCUS

Hot drinks/vending machines

FTG, meal deals, NPD, Gen Z trends

PREVIEWS

lunch NORTH! show International Food & Drink Event (IFE)

Built to sustain

Rachael Sawtell, marketing director and co-owner at Planglow, has sage advice on how to build partnerships, why certification is key and an exciting birthday year ahead.

What guidance would you give operators seeking cost-effective and planet-friendly suppliers?

Primary considerations are the food it’s holding, shelf life, then how and where they anticipate this being eaten by the consumer. It’s great to to look the part, but if a product is not fit for purpose, this will cause issues.

Research options that fit with your chosen disposal method –recyclable or compostable – and materials (paper-based, plastic, other), requesting samples to see if they are up to the task. In terms of verifying eco credentials, food providers can check these with the supplier who should be clearly identifying and qualifying any claims of sustainability.

Packaging should also carry the credentials of the certification scheme and logos should always have a unique number, so contractors and customers can easily identify them. Find recyclable and compostable categories at our online shop (planglow.com/shop), clearly showing that our products are recyclable (to OPRL standards) and/or compostable

(either home compostable to NF T51-800:2015 and/or industrially compostable to EN 13432 standards).

How are consumer expectations changing around sustainability?

People are more informed than ever before. That said, subsequent financial

"There’s been a marked shift in accountability and transparency, with the industry taking significant steps to stamp out greenwashing."

uncertainty has set the industry back in a lot of areas, especially initiatives. There’s been a marked shift in accountability and transparency, with the industry taking significant steps to stamp out greenwashing.

Planglow has not always got things right. We had products where the materials were certified, but because the item as a whole had not been tested, we stopped saying they were suitable for that specific disposal route. We now offer a comprehensive range of certified products and are continuously expanding.

As a small business, this has represented a significant investment – both financially and in terms of time. It has taken over a year to complete the certification process for our latest range, and this is in addition to initial testing and development. It’s disappointing that some businesses, often much larger than us, are still using terms like ‘biodegradable’ and not being clear about which of their products hold certification.

How do you thrive in such a competitive marketplace?

We stay ahead of developing food and design trends, as well as industry developments – especially in terms of materials and disposal. Cost is another major factor, with it being such a

pinch point for customers. We use all of this to help us make informed choices about future products, alongside honing our existing range. We’re not the biggest packaging or labelling provider but we genuinely care about our customers – and that comes across in what we do.

Take us through your 2025… and what’s exciting for 2026?

Well, 2026 is actually our 40th year – a huge milestone which makes us one of the longest-running labelling and packaging providers on the market. A lot has been going on behind the scenes to make us the most costeffective and robust out there, and this year our customers may start to notice it becoming more evident. We have a comprehensive range of certified products, giving food providers more options for packaging post-use. We’re also offering waste collection services through a third-party, in addition to our partnership with PRM for on-site bio processing. Our app, LabelLogic Live, is constantly evolving and we will be delivering new features throughout the year.

Who are your key partners and who would you like to work with?

In terms of our labelling software, LabelLogic Live, we work with leading third-party recipe management providers – including Access, CaterCloud, Caternet, CIVICA, Erudus, Kafoodle and Pelican – meaning our software integrates with theirs to offer seamless data management across both platforms. Through our integration with Erudus, we also offer access to 42,000 branded products from 800 manufacturers and 140 regional and national wholesalers.

And we have partnerships with Kelgray for roll printers and Soken for heat seal machines.

On the disposal side, we’ve teamed up with bioprocessing experts, PRM Waste Systems. Their brilliant units break down food and plant-based packaging into a soil enricher, which is used to grow more crops or produce a supplementary biomass fuel.

We have partnered with Zap Waste Systems to help customers access commercial composting collections across the UK.

Given the current low uptake for

All about the detail…

Campbell’s Kitchen operates out of Whitefriars Business Centre in Bristol’s CBD. It provides catering and café services to residents and beyond, launching two food trucks in 2025. The corporate side averages around 1000 covers per week and the café has a footfall of several hundred per day.

Owner and founder Paul Campbell launched in 2011. Originally called A Fair Shot, as the name suggests he seeks to offer fair wages and an environment in which his team are given the space to develop their craft and passion for food.

A Fair Shot started in Brislington, south-east Bristol, moving to Whitefriars in 2014, rebranding as Campbell’s Kitchen in 2018. “Setting up the business was an itch I wanted

to scratch,” said Campbell. “I had two kids at the time, so finishing at 2.30pm was ideal. Then I kept having kids and I’ve been able to spend time with all of them.”

His team are a mix of front and back of house staff, with some working across both. Regardless of their role, everyone is encouraged to put forward ideas: “They are all passionate about food. None are chefs but all of them love cooking. I allow people space to try things that might not always work, as long as they learn from it.”

Campbell went into

composting services, we feel the best way forward is for packaging providers to team up on collections, driving higher volumes and helping to grow infrastructure for everyone. With this in mind, we are keen to hear from others who want to do this, as well as establishing partnerships with software businesses – drop us a line if you think we can work together!

catering at 17, initially because it was fast-paced and fun. “The industry has a lot of energy. Then, as I’ve progressed,

it’s the attention to detail that appeals most. So, if we’re sending out a large catering box of sandwiches, I’ll think about the layout, the different types of bread, the fillings, and how they all sit together. It’s something our customers notice and appreciate,” Campbell explained. “I’ll make sure each sandwich is individually wrapped in a different colour paper, that way there is a better experience.”

The paper of choice is from Planglow’s Botanical Plus range – versatile and grease-resistant, coming in three shades. He was an early adopter of Planglow’s new Back to Nature branded collection, utilising compostable and recyclable pots for daily specials. Meanwhile, sandwich bags, labelling, and recyclable and industrially compostable bloomer packs are used in the food trucks.

“Planglow’s products are a selling point when engaging corporate clients, as our packaging is compostable, making it easier to convert an enquiry into a sale.

“We started with plastic trays, as in 2011 that was the norm, but weren’t happy from an ethical standpoint or in terms of visual impact. We got a load of products in and Planglow’s were the best – both in terms of holding the volume of food and overall presentation. We’ve tried see-through lids from another company but they’re just not sturdy, and you can’t stack. With Planglow, I know that if I’m catering for say 100, I’m confident I can stack, carrying them from the van. This makes five trips from what could otherwise be 20 back and forth.”

Campbell’s corporate catering boxes are, in

many ways, a perfect demonstration of everything the company stands for: fresh, quality foods, beautifully presented. Likewise, the cafe’s signature salad bar and daily specials: “People use us on the days they are in the office.”

With a career of four decades, Campbell has seen trends come and go, so how does he stay ahead? “Fresh ingredients! A lot of the time it’s not about reinventing the wheel. And while fads come and go, you need to make sure that whatever you’re doing, you’re doing it well.”

Unsurprisingly, financial instability is a big challenge. “There was a feeling of optimism which has dissipated, and businesses are sitting on their budgets much more in anticipation of what may be coming. Rising costs also have a knock-on effect. When I first started out, you were told to aim for a net profit of around 30-40% – today, that’s 15-20% and you have to produce a lot of volume to compensate for that. For me, those who innovate will come out on top.”

HostMilano honour for Flexeserve

TOUCH OF A BUTTON

Flexeserve has enjoyed further recognition, with a SMART Label Award. Maintaining a strong industry event presence worldwide, this established team is dedicated to helping all manner of foodservice operators sell more and waste less. Flexeserve’s services are a key driver in this mission, reducing energy costs and streamlining efficiencies.

The cloud-based innovation, Connect by Flexeserve, is quickly becoming their most celebrated, now accredited with SMART Label certification by HostMilano’s esteemed panel of judges.

Connect was launched in 2023, quickly earning a buzz within the industry as the first cloud-based service for hot-holding.

Warwick Wakefield, director of customer experience at Flexeserve, said: “No other platform offers such complete automation for hot FTG. With Connect, operators can turn units or their shelves on and off, schedule cook times, adjust temperatures and receive real-time data analytics – all at the touch of a button.

The service was honoured at the lunch! Show, the Sandwich & Food to

Go Industry Awards and at GulfHost 2024’s Innovation Awards, named Best Front-of House Innovation.

“Connect’s success and recognition is attributed to its immediate ROI benefits,” continued Wakefield. “It’s already trusted by major brands who understand Connect’s potential to save them millions in food waste, labour and energy costs.

“Also, Connect’s ability to support other kitchen equipment and cooking systems makes it extremely versatile.

SMART THINKING

HostMilano took place from 17-21 October, with its SMART Label Host Innovation Awards promoted in collaboration with POLI.design, a key higher education provider founded by Politecnico di Milano.

This relationship sees the awards benefit from a rich judging panel – featuring professors of Politecnico di Milano itself, as well as global tech retail specialists.

And with only 15 of all submissions being

accredited with the certification, each one is meticulously analysed for eyecatching functionality, technology, environmental sustainability or ethical and social implications.

“The influence Connect can have on foodservice, particularly in the industry’s efforts towards more sustainable and efficient practices, is staggering,” said Wakefield. Flexeserve is excited to be at the forefront of these unique advancements.”

Connect remains only one element of a wider service that Flexeserve offers to achieve true hot-holding –Flexeserve Solution.

“This puts your business at the centre of our expertise,” said Kristian Ward, EMEA key account manager. “We work alongside all kinds of operators to review their entire hotholding programme, from menus and cook methods to packaging and the implementation process. The results are transformative, with customers maximising sales and profit potential.

“Solution unlocks true hot-holding, utilising the pioneering technology found in each Flexeserve unit to its full capabilities. By effectively using recirculated hot air, our units can keep a variety of food at just-cooked quality for longer than ever thought possible.”

ENVIRONMENTAL/CUPS & HANDHELD

Solution optimisation

Adam Grose, executive vice president at ProAmpac, talks simplifying from multiple SKUs, innovation and UK ambitions in 2026.

What’s new in terms of products?

We’re seeing real momentum behind streamlined operations that deliver hot, fresh products efficiently. One development is packaging designed to enable heat-and-hold performance for up to four hours directly from frozen, allowing operators to move labour from back of house to upstream commissary production. This drives consistency and cuts costs.

A standout is the new Ovenable HandRap – fast to fill, easy to close and designed to keep sandwiches fresh, visually appealing and at temperature. The vented design enhances freshness and shelf appeal, while the removable board allows for easy recycling and smaller footprint.

Also gaining attention are Dual Ovenable RAPTrays: durable, fiberbased alternatives to rigid plastic. Safe for oven, microwave and air fryer, they deliver convenience and sustainability while reducing plastic use by more than 90%.

How do you reflect on 2025?

It has reinforced the importance of deeply understanding our customers’ challenges and developing solutions, not just products. The most successful partnerships have been built on collaboration and trust. By engaging as true partners, we’re achieving goals through innovation that enhances efficiency, reduces waste, elevates quality and improves shelf appeal via advanced protective packaging.

What can we look forward to?

In 2026, we’ll continue to focus on improving operational efficiency through consolidation and design innovation. Many operators are discovering that simplifying from multiple SKUs – such as film overwraps, parchment liners and secondary bags – to a single, highperformance package reduces touchpoints, labour and waste.

We see ongoing Fiberization of Packaging® into more challenging applications, such as ovenable and microwavable, driving faster transactions and shorter wait times. The future of FTG lies in solutions that optimise the entire system.

We are also moving quickly to translate advancements from around the world, so customers benefit from our global reach and market access.

And Extended Producer Responsibility (EPR) legislation is moving fast. We are committed to navigating this changing landscape.

Let’s touch on innovation in the UK. The UK is a sandwich market similar to the US and has been leading the world in advanced packaging concepts. ProAmpac has also been very active in the UK, acquiring several companies –including Rapid Action Packaging, or RAP as it was known, and still is. Now part of ProAmpac, it revolutionised FTG packaging over 20 years ago by introducing the fiber wedge for fresh sandwiches, replacing rigid plastic for chilled case sandwich sales. This is now the predominant format in the UK, and ProAmpac is highly proud of its legacy in driving this innovation, but we are not done.

We see the UK landscape evolving to meet market demands, both domestically and abroad. Still, it is operating from a much different starting point than the US in terms of advanced innovation.

What are current expectations?

There’s an increased emphasis on quality and freshness, especially within convenience and C-store environments. Operators often have lean staffing models, so packaging must support longer hold times without compromising experience. Solutions that maintain quality for up to four hours reduce the risk of stockouts, minimise waste and ensure a consistent consumer experience.

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

HOTTER FRESHER LONGER

Engineered to keep your food tasting its best for up to 4 hours - with flexible formats customised for your recipe.

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

FEELING GOOD

Light&bold! bold!

As Vegware reflects on 2025, it’s certainly been a big year. With a focus on reminding the market why ‘Only Vegware Will Do’, the business has enjoyed incredible growth across core sandwich and FTG ranges.

“We’ve also continued to support operators with packaging that not only looks great but performs brilliantly in busy grab-and-go settings,” said Vegware head of marketing, Kelly Falconer.

“A standout moment was launching our ‘Feel Good’ hot cup collection. They are bold and perfect for FTG retailers who want packaging to reflect their brand personality. We’ve also strengthened our composting

network and launched waste partnerships to make end-of-life simpler for customers. And we’ve invested in product innovation.”

Two things are key in consumer purchasing decisions – authenticity and clarity – with a desire for

packaging that does what is says.

“For us, that means genuinely plant-based, genuinely compostable and easy to dispose of responsibly,” continued Falconer.

“For operators, it’s all about trust and simplicity. They need reliable supply, clear communication about end-of-life, and support navigating the ever-changing policy landscape.”

A RESILIENT PICTURE

These challenges are numerous, ranging from rising costs to shifting regulations and ongoing confusion

around what is actually ‘compostable’.

“But we are seeing positive change. More operators are asking the right questions, and more waste partners are opening up composting routes.

“We’ve been in this space for nearly 20 years, and if there’s one thing we’ve learned, it’s that the industry is resilient. People still want packaging that makes sense.

“The industry needs policy that supports solutions rather than adding red tape. Compostable packaging has a proven role in diverting food waste from landfill, and we’re hopeful that legislation will enable that.

“We’ve been engaging with policymakers and experts to make sure that clarity comes with practicality,” concluded Falconer.

"for

operators, it’s all about trust and simplicity. They need reliable supply and clear communication."

Royal festival haul!

COMING TOGETHER

One year after introducing Denmark’s first circular festival cup, Smukfest, Royal Unibrew and Faerch have proven that circularity is not just an ambition – it works in practice.

At Smukfest 2025, one of Denmark’s largest music festivals, the recyclable cups achieved a remarkable 97% return rate – surpassing last year’s already impressive 95% and setting a new milestone for circular event solutions in Denmark.

This demonstrates that real change is possible through collaboration and a functioning circular system, where used cups are turned into new ones instead of ending up as waste. It also shows that guests are willing to be part of the process when the solution is simple and meaningful.

A CLOSED LOOP

The recyclable cups, developed by Faerch in collaboration with Royal Unibrew, are made from recycled

plastic (rPET) and designed to be recycled again and again.

After use, the cups are collected at bars, return stations and designated collection points before being sent to Faerch’s recycling business Cirrec in the Netherlands. Here, they are processed back into food-grade material, which is then used to produce new cups or other packaging.

“Circularity and collaboration with our partners are no longer things we just talk about – they are things we do. Smukfest shows that closed loops can work at scale and significantly reduce the need for virgin materials,” said Jesper Emil Jensen, regional CEO at Faerch.

BEHAVIOURAL CHANGE

Smukfest gathers around 60,000 participants each year – including 18,000 volunteers. The festival has carried out thorough staff training, made collection points more visible and strengthened guest

communication through QR codes and information campaigns. In addition, the deposit for professional collectors was raised from 25 øre to 1 kr. per cup.

“A 97% return rate is largely the result of a joint effort from our volunteers, bar staff, logistics teams and waste sorting partners – and, of course, the strong support from our guests. It shows that small behavioural changes can make a big difference,” said Cathrine Bianca Christensen, sustainability coordinator at Smukfest.

FUTURE PLANS

The cups are made from up to 86% recycled PET. “With results like these, we can demonstrate that circularity works in practice – and that it’s possible to create solutions that are both sustainable and economically responsible. We hope more events and festivals will be inspired,” said Casper Frimann, business development & CSR manager at Royal Unibrew.

HOW IT WORKS

● Cups are made from up to 86% recycled PET (rPET)

● Designed for repeated recycling in a closed-loop system

● Developed and implemented by Faerch in collaboration with Royal Unibrew

● Collected and handled via Dansk Retursystem

● Recycled at Faerch’s Cirrec facility into new cups or food packaging.

Bright future Bright future

Forging new partnerships and leading the way on sustainability initiatives, BioPak is determined to give back to the people and the planet.

TRUST VIA CERTIFICATION

As global leaders in sustainable packaging, the BioPak ethos goes well beyond its products. Recent calls for the sector to support the Forest Stewardship Council (FSC) shows a real commitment to sustainably sourced and renewable materials.

“BioPak has always been a frontrunner in sustainable packaging,” said product and innovation director, Trevor Rumble. “We were among the first to bring certified compostable products to market almost two decades ago, and continue to lead with a wide range of solutions that cater to the fast-growing FTG sector.

“Our customers can trust that all our claims are backed by certifications, helping them avoid greenwashing –especially as regulators place greater focus on this. And service is a key differentiator. We pride ourselves on customer support, ensuring strong stock levels in strategic locations and fast, reliable delivery.”

While innovation is of course a priority, much of Biopak’s work is focused on practical improvements.

“We dedicate people and expertise to refining packaging for easier stacking, better portion control or more efficient service. These everyday innovations make a big difference.

Today, a large part of our business involves collaborating with customers to bring their bespoke packaging concepts to life,” continued Rumble.

FIT-FOR-PURPOSE

With so many options, it’s important to look beyond appearances.

“While products seem similar at first glance, they differ greatly in materiality, functionality and sustainability credentials. When assessing potential suppliers, there’s lots to be gained in ensuring that materials are responsibly sourced (such as FSC-certified paper or plant fibre with no added PFAS), that the products are fit-for-purpose and sustainability claims are backed by recognised certifications.

“It’s also essential to understand the legislative environment, particularly as single-use plastic bans are in constant evolution and local compliance regulations are routinely updated. And it’s beneficial to weighup the supplier’s service offering, which includes: delivery timeframes, minimum order quantities, customisation capabilities and support. The right partner should help you achieve operational efficiency as well as environmental responsibility.”

In terms of legislation, BioPak believes there is a real need for stronger alignment between states to support the transition to more sustainable solutions.

“Right now, the system for disposing of compostable packaging is fragmented and inconsistent. This makes it harder for businesses and consumers to make the right choices.

At BioPak, we are constantly engaging with government and industry bodies to advocate for better composting infrastructure and clearer frameworks. Organic recycling is the most viable long-term solution for food-based packaging but it needs proper support.

“National education is key –empowering consumers with the knowledge and tools to correctly dispose of compostable and recyclable materials, recognise certification logos and play their part in a circular economy.”

PUSHING BOUNDARIES

Cups and handheld items are an increasing opportunity for providers –and that’s likely to continue.

“We were the first to introduce bioplastic-lined coffee cups to the Australian market in 2009, which are lined with a plant-based bioplastic (PLA) that can be composted in industrial facilities. Since then, we

have pushed the boundaries with new materials like aqueous coatings and PHA and are always exploring impactful sustainable alternatives.

“But our focus is also on design. We were one of the first brands to feature artwork on cups through our Art Series, something now widely seen in the industry. Today, our innovation extends across the entire product range, from sushi trays and ice cream cups to reusable solutions like Huskee. We also work closely with customers on custom packaging.”

And it’s been a landmark year for BioPak, having established a reusable offering via Huskee and strengthening the straw and tableware portfolio with the acquisition of Bygreen.

“We will focus on what we do best: innovation, service and sustainability. We’re investing in materials, improved design capabilities and deeper partnerships to get us all closer to a truly circular packaging economy,” concluded Rumble.

Preparation is everything

WorkNest’s director of health & safety services, Nick Wilson, provides guidance on a new era of regulation, with a more stringent focus on mental health, notice enforcement and AI.

Now four years into its ambitious 10-year strategy, the Health and Safety Executive (HSE) used its 2024 Annual General Meeting to set out priorities for the year ahead –signalling a significant shift in emphasis and approach.

From a renewed crackdown on work-related ill health to overhauls of reporting rules and preparations for AI regulation, the message was clear: employers must be ready to adapt. Here’s what you need to know.

1. Spotlight on health

Work-related ill health is now front and centre of the HSE’s mission, with 2.4 million days lost each year – far outweighing injuries.

Over the next 12 months, employers can expect more inspections and investigations targeting occupational health risks such as silica dust, asbestos, noise and manual handling, alongside increased scrutiny of musculoskeletal disorders (MSDs). Health surveillance will also be under the microscope, particularly in high-risk sectors. Mental health also remains a priority.

In the past year, over 7000 inspections targeted ill-health risks, nearly 3000 MSD assessments were carried out, and more than 2000 checks were made on health surveillance compliance.

The message is clear: if health has historically been a secondary concern in your organisation, it’s time to rethink.

2. RIDDOR overhaul on horizon

The Reporting of Injuries, Diseases and Dangerous Occurrences Regulations (RIDDOR) is set for reform. The aim? A simpler, more proportionate system that reflects how work is done today.

Changes could include clearer definitions, easier reporting processes and better alignment with hybrid working patterns and digital systems. Work-related violence

and road traffic incidents are excluded from this review, but a consultation on workplace violence is expected soon.

The controversial Fee for Intervention (FFI) scheme –which allows the HSE to recover costs from businesses found in material breach of health and safety law – is being re-examined. Currently set at £183 per hour, charges can quickly mount up.

The review aims to make the scheme fairer, more transparent and consistent. It’s welcome news for employers and trade bodies, many of whom have long criticised the current model.

3. Enforcement remains robust

Despite evolving priorities, enforcement is a core focus. Over the past year, the HSE issued more than 4400 enforcement notices, including 1200 prohibition notices, and secured over 200 prosecutions with a 96% conviction rate.

The regulator is refining its risk-based approach to decide which non-fatal incidents to investigate, ensuring resources are directed at the highest-risk areas.

4. AI: a growing priority

Artificial intelligence is reshaping workplaces – and regulation will follow. The HSE is already using AI tools to identify gaps between real workplace hazards and those typically prioritised in inspections, initially in construction and now in other high-risk industries.

At the same time, it’s building a database of how AI is being deployed across sectors to guide future regulation. Collaboration with tech developers is also underway to set safety benchmarks, particularly where AI interacts with machinery and control systems.

Want to find out more?

British Sandwich & FTG Association members can take advantage of one free advice call for Employment Law, HR or Health & Safety with WorkNest per year. Visit sandwich.org.uk/members-hub for details on this as well other member benefits.

Contact WorkNest, our trusted HR, Employment Law and Health & Safety partner, on 0345 226 8393 or email enquiries@worknest.com quoting ‘BSA’.

5. Building safety regulation transitions

The Building Safety Regulator (BSR), established in 2023, will soon move from the HSE to the Ministry of Housing, Communities and Local Government. Secondary legislation enabling the transfer is expected before Christmas.

The HSE will continue to support the transition and retain its regulatory role in construction employment. Efforts are underway to address inspector shortages and improve the quality and speed of building control assessments.

6. A push for proportionate regulation

Across all areas, the HSE emphasised the need for ‘sensible and proportionate’ regulation that balances safety with innovation and growth. As work evolves – with AI, hybrid models and gig work creating new risks – the regulator is committed to flexible, targeted interventions. With scrutiny set to increase, now is the time to act. Review your risk controls, refresh policies and make sure your organisation is prepared for the changes ahead.

Serve with style!

From BBQ Pork Belly Bites to chimichurri British roasties and Toasted Maple Pecan Lattes, the Creed Foodservice Christmas range has operators covered.

STARTERS TO SHARE

Creed Foodservice has launched its 2025 festive range, informed by the latest consumer insights and trends.

This holiday season is a time for treats and indulgence1, bringing sparkle to those looking for experience-led meals. As discerning diners keep an eye on disposable income, many want eating out experiences that they can’t replicate at home. With value still front and centre, this needs to be delivered through clever formats and smart finishing touches that deliver the wow factor without steep price tags.

With a focus on feasting, operators should craft tantalising menus that extend beyond the run-up to Christmas Day, delivering decadence through to New Year celebrations.

Bitesize, mini-items and finger food on starters menus give a sense of occasion and allow diners to try a smorgasbord of seasonal specials.

Perfect for couples right through to large groups, platters can push up spend per head, and if curated carefully, are simple and cost-effective to prepare, while bringing some theatre to the dining experience.

Creed’s Kitchen ’72 BBQ Pork Belly Bites cooked in a rich BBQ marinade work well alongside mini skewers made with Kitchen ’72 diced chicken thigh in a garlic & herb flavour marinade. Crispy squid strips and on-trend cheese & pickle melts are also bound to be firm favourites on sharing boards.

Impressive Instagram-friendly tear ‘n’ share baked bread and melted cheese platters can be easily crafted by combining Country Range Signature Doughballs with wheels of Camembert. While thaw-and-serve items, such as canapés made with premium smoked salmon, fresh dill, capers and cream cheese, dramatically reduce staff time in the kitchen.

MAINS ELEVATION

Main plates offering something special that consumers feel is beyond their skillset, or perhaps imagination, are set to dominate. Delivering a sense of decadent nostalgia are wellingtons, which really look the part when brought to the table. Creed’s Beef Wellington is made with Creed Family Butchers Red Tractor Assured British beef and the finest puff pastry. With one-in-four consumers looking for plant-based options during the Christmas season2, operators might want to opt for a Pieminister Mooless Moo Pie, which features jackfruit in a rich craft ale gravy to replicate the hearty texture of steak.

With one-in-three Gen Z consumers considering alternatives to turkey3, confit duck legs with triplecooked chips and red cabbage with cranberries is a luxury option. For the purists, turkey paupiette filled with sage & onion sausage meat stuffing

makes light work for kitchen staff who can simply roast the portioned, readyrolled, stuffed and bacon-wrapped breast and serve with ease.

On trend are mushrooms that have been prepared creatively. Fable Foods, stocked by Creed, offers ready-pulled meaty shiitake mushrooms, delivering the ultimate umami hit. Serve in bao buns or on top of a loaded winter salad, paired with Creed’s Kitchen ’72 Sweet Chilli Sauce. Sold frozen, the mushrooms are easy to store and can be used as and when required.

TOP TRIMMINGS & SWEETS

Think seasonal British produce for trimmings. Classics like carrot and swede mash and braised red cabbage continue to top popularity charts, supporting local growers and reducing food miles. Creed offers

these ready prepared and frozen. Buying seasonal doesn’t have to mean traditional though – adding unusual twists to favourites will get people talking. How about beef served with chimichurri British roasties that are inspired by the Brazilian sauce recipe, or truffle and parmesan potatoes?

With the rise of dessert-focused dining out, sweet dishes and takeaway items have to shine. A nod to nostalgia once again, cheesecakes have made a strong comeback in 2025. From sticky toffee and chocolate brownie flavours through to global takes – burnt Basque and New York style – there’s something for everyone. With lots of pre-portioned options, serving is simple and efficient, with minimal waste. Add sparkle with toppings and garnishes. Keep it simple with berries and a dusting of icing sugar or go all

out with edible flowers and glitter.

Decadent chocolate desserts and cakes are always a hit. Creed’s new Christmas Tree Mousse Cakes have strong novelty appeal, while mini sponge cakes in flavours of coffee, carrot, raspberry & vanilla and blueberry & white chocolate simply need thawing – an ideal smaller treat. Strategically place next to till-point for festive impulse purchasing or offer as an add-on to coffee menus.

When it comes to alcohol, many are becoming conscious of overconsumption, with ‘zebra striping’ – alternating between alcoholic and non-alcoholic – becoming common. Coffee is a great place to start, and with 59% of coffee buyers now highly experience driven4, syrups are a simple way to dial things up. A gingerbread mocha could be created with gingerbread syrup, served with whipped cream and topped with a mini gingerbread biscuit. Or how about a Toasted Maple Pecan Latte with glazed pecan nuts, made with Maple & Pecan Syrup? Be sure to celebrate these offerings on specials boards and with well-placed POS.

About.creedfoodservice.co.uk/Christmas/

1 Financial times, 2024

2 IGD, 2024

3 The Times, 2024

4 Lumina Intelligence, 2025.

A delicious purpose

Simply Lunch has launched its Christmas 2025 selection, continuing its support of Meals & More.

REAL IMPACT

This festive period, Simply Lunch is demonstrating that great food can do great things. The new Christmas 2025 range blends flavour with social purpose, celebrating community, great taste and the power of food to make a difference.

It features five favourites, from indulgent ciabattas made with regeneratively grown Wildfarmed flour to vegan options and nostalgic flavours reimagined for modern tastes.

PERFECT ALIGNMENT

For the third consecutive year, Simply Lunch is partnering with Meals & More, the UK charity that supports children and families experiencing poverty and social isolation, particularly during school holidays.

Until 31 December 2025, 12p from every Ultimate Festive Feast sold is being donated directly to Meals & More, funding nutritious meals and engaging activities for children.

Over the past two years, Simply Lunch has raised nearly £10,000 for the charity, helping to make a tangible difference in UK communities. This year, the business aims to reach more people and amplifying its impact.

To celebrate the partnership, the packaging of the Ultimate Festive Feast features an illustration inspired by drawings created by children at last year’s Meals & More Christmas event in London.

“Simply Lunch’s purpose is to improve lives through delicious food. And at Christmas, that mission feels even more meaningful,” said William Page, marketing and digitalisation director at Simply Lunch. “Meals & More perfectly aligns with the company’s values of putting people first and doing the right thing.”

In the lead-up to Christmas, the Simply Lunch team will also volunteer with Meals & More.

Each product combines comforting tradition with creative flair:

● Ultimate Festive Feast: Pulled turkey breast, crispy streaky bacon, spinach, cranberry sauce, rich stuffing and gravy mayo on malted bread.

● Pigs Under Blankets Ciabatta: Streaky bacon and pork and onion sausage with gravy stuffing mayo in a ciabatta made with Wildfarmed flour.

SUITE HARMONY

To help retail partners share the story, Simply Lunch has created a suite of in-store activation materials, including eye-catching displays and purposeled messaging that highlights how each Ultimate Festive Feast purchase supports Meals & More.

● Spiced Parsnip (vegan): Parsnip fritters, savoury stuffing, vegan mayo and tangy cranberry layered with grated carrot and spinach on malted bread.

● Turkey & Stu ng Sandwich: Turkey breast, herby stuffing and rich gravy mayo.

● Brie & Cranberry Topped Toastie: French brie meets tart cranberry.

This initiative is more than a product launch – it is a celebration of good food, goodwill and community. By bringing together customers and partners, Simply Lunch is creating a season defined by compassion and connection. Choosing the Ultimate Festive Feast means enjoying a seasonal sandwich while helping to provide brighter futures.

Simply Lunch welcomes support through monetary donations or gifts. Contact marketing@simplylunch.co.uk.

Sustainable Packaging Without Compromise

Sustainable Packaging for Wholesalers & Food Businesses

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

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

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

The best of Booker at Christmas time

Booker’s full range of seasonal supplies is now available, offering sandwich shops, diners and foodservice operators one of the widest selections of festive dishes, drinks, desserts and tableware.

The selection of starters, main meal components, meat-free dishes, sides and accompaniments helps busy kitchens deliver seasonal menus quickly and efficiently, offering ready-to-cook and partially prepared options that save time and labour, while still allowing chefs to add creative touches. Booker is also offering a limited-edition selection of cheese options, a comprehensive portfolio of beers, wines, spirits, noand low-alcohol drinks, as well as tableware, crackers and decorations.

Starter dishes include the freezer-to-plate Chef’s Premium Smoked Salmon Terrine, and easy to prepare Chef’s Premium Croxton Manor Cheddar Cheese Souffle. For the main event, trend-led poultry options include Chef’s Premium Duck Leg Confit with spices and a showstopping Spiced Orange Glaze, alongside crowd-pleasing classics such as Stuffed Turkey Breast Joint.

Beef options include Chef’s Premium Beef Shin Bourguignon Pie and Beef Short Rib with Maple and Bourbon Glaze, all prepared using traditional methods to guarantee the best from every joint.

stuffing encased in all-butter puff pastry, and seafood fare such as Chef’s Premium Salmon en Croûte with Barber’s Cheddar Cheese Sauce.

For plant-based, The Fat Chef Beetroot and Butternut Squash Wellington and Mediterranean Vegetable Tart deliver alternatives that appeal to flexitarians and traditional diners alike.

For sides, try Chef’s Menu Shredded Brussels with Leek and Bacon, and Chef’s Premium Mature Cheddar Gratin Dauphinois. Traditional trimmings are available, such as Blackgate Premium Pigs in Blankets and Chef’s Premium Gastro Style Rustic Yorkshire Puddings –ready to cook from frozen.

Finish with flair thanks to Chef’s Premium Salted Pistachio Semifreddo, and Pistachio, White Chocolate and Raspberry Roulade.

Available under Booker’s new brand tiers – Chef’s Essentials, Chef’s Menu and Chef’s Premium – the range provides clear pricing options and a good, better, best structure for different requirements.

Beyond poultry and beef, there’s Pork and Fennel Stuffed Pork Belly with pre-scored rind for perfect crackling, Lamb En Croûte with rosemary, garlic and redcurrant

Dark and Blonde twist for Milfresh

The Aimia Foods for Professionals milk and hot chocolate brand, Milfresh, has expanded its speciality hot chocolate range with two additions: Milfresh Dark and Milfresh Blonde.

Launching in time for peak hot chocolate season (Nov-Feb), the products have been developed as an on-trend and decadent drinking experience with minimal fuss.

Michelle Younger, MD for Aimia Foods for Professionals, said: “Hot chocolate is no longer about providing customers with a warm and cosy drink, but offering an indulgent drinking experience that they can’t replicate at home, which is exactly what the new Milfresh Dark and Blonde blends achieve.

“Rich and earthy, Milfresh Dark perfectly fuses sweet and bitter flavours for an exquisite experience. And Milfresh Blonde is a heavenly caramelised white chocolate drink.”

Delivered in a powdered format, operators simply mix 3-4 teaspoons with 200ml of hot milk and a smooth, velvety drink is ready for the customer.

As with all products in the Milfresh range, Milfresh Dark and Blonde blends are made using natural ingredients, without artificial flavours or preservatives. Packed in 2kg resealable tubs, each containing 90 servings, both are nut-free and suitable for vegetarians, with Milfresh Dark also suitable for vegans when mixed with the customer’s favourite plant-based milk.

To find out more about Milfresh, visit aimiafoods.com.

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

SABERT UK LTD

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

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

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

BSA Suppliers Index

SEARA MEATS BV

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

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

WADDINGTON EUROPE

Brue Avenue, Bridgwater TA6 5YE

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

WOODLY

Firdonkatu 2 T 63 00520

Helsinki

Finland

SHARPAK AYLESHAM LTD

Aylesham Ind Est, Aylesham, Canterbury CT3 3EF

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

STONEGATE FARMERS

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

Tel: 01249 730700

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

THE BREAD FACTORY (GAIL’S)

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

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

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+

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

•

•

•

•

•

•

Want to serve up a hot, tasty dish at any time of the day, without the need for a chef or large kitchen?

Whether offering hot food for the first time, or expanding your menu, the Merrychef conneX® 12e high speed oven offers an affordable, entry priced, versatile appliance that can cook, grill, toast and reheat food from fresh or frozen. The Merrychef conneX® 12e fits into small spaces and is already highly trained with pre-programmed menus so no need for extra staff