S&FTG News - Issue 193 - May 2021

Sandwich food to go news INTERNATIONAL

www.sandwich.org.uk

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BEST SELL

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ISSUE 193 MAY 2021

Makes it possible 9072_2104_f - Mission - S&FGN FC.indd 1

23/04/2021 10:09

Sustainable Sushi Packaging Sushi is unquestionably a global food phenomenon

As the world’s first integrated tray recycler, we

that has taken the world by storm. Standing out in this

manufacture recyclable food containers with market-

growing market means that a business needs to

leading amounts of post-consumer recycled content,

appeal to their customers demands for sustainable

which we can recycle back into new food packaging

packaging.

at industrial scale. All Faerch products are made using 100% renewable energy.

Faerch are delighted to present their new, fully recyclable Sushi Range, made from recycled PET

For more information please contact your Account

materials.

Manager or email ukely@faerch.com, alternatively

• 4 market-standard sizes • Anti-mist lids

contact the Customer Service team on 01353 740990.

• Recyclable and made from 100% recycled material

#Follow our story

@faerchgroup

Faerch Group

CONTENTS EDITOR CLARE BENFIELD t: 01291 636336 e: clare@jandmgroup.co.uk

ADVERTISING PAUL STEER t: 01291 636342 e: paul@jandmgroup.co.uk

SUBSCRIPTIONS t: 01291 636335 membership@sandwich.org.uk

NEWS

FEATURES

Page 04. Delivery and takeaway sales soar ahead of hospitality’s re-opening.

Page 30. Contactless payment and

Page 05. Greencore confirms commitment to the Climate Pledge.

Page 36. Back for breakfast.

Page 06. Ground-breaking Lion hen welfare training now compulsory.

online ordering.

Page 42. Healthy opportunities.

ARTICLES

Page 08. Brakes’ Help for Hospitality campaign.

Page 24. Foodex 2021 preview.

Page 10. Délifrance sets out bold new sustainability strategy.

we seldom get identical results from

Page 26. Why is it that in microbiology duplicate or repeat testing?

Page 46. How COVID-19 has changed

THE BRITISH SANDWICH & FOOD TO GO ASSOCIATION

eating out over the last twelve months.

Page 18. Association update.

Page 20. The Sammies Awards 2021.

REGULARS

Page 48. New members.

Page 50. Listing index.

Page 49. New products.

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.

FRESH FLAVOURS, HOMEMADE TASTE & AWARD WINNING PRODUCTS We make our handmade products fresh everyday using the finest ingredients from trusted local suppliers

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www.sandwichandfoodtogonews.co.uk May 2021 3

NEWS

Colpac’s sustainable noodle pot solution Colpac have worked with one of Europe’s largest specialist food companies, helping them reach a new generation of customers with a sustainable packaging solution for a new, innovative noodle brand.

With a number of food manufacturers launching healthy noodle products to dispel the low nutritional reputation of convenient noodle pots, Westmill Foods required packaging which would capture the attention of its audience with its newly launched brand, Noodl PLUS. Infused with ingredients such as charcoal, turmeric, and other super nutrients, Westmill Foods were also appealing to the Instagram generation through Noodl PLUS with eye catching pink beetroot noodles and spirulina tinted blue noodles. Consequently, Westmill Foods required packaging which would not only be able to carry its eyecatching designs, but would also meet the sustainable and convenience demands of consumers.

As a designer and manufacturer of food packaging solutions, Colpac worked closely with Westmill Foods, who carried out extensive testing, before selecting a 16oz souper pot design. To eliminate the risk of leaks when the consumer added water to the noodles, a PP coating was added to line the pot. The use of a single PP coat also made the entire pot, including the lid, recyclable as one unit once any food waste was removed.

The pots were manufactured with a white base colour which would effectively carry the striking black branding Westmill Foods had developed for Noodl PLUS to offset vivid product images. The pots were then heat sealed, before a paperboard lid was added to continue the product branding. A matt coating was the final touch to complete the distinct brand of the Noodl PLUS pots, which are now on sale online via Ocado.

4 May 2021 www.sandwichandfoodtogonews.co.uk

Delivery and takeaway sales soar ahead of hospitality’s re-opening Delivery and takeaway sales continued to rise in March as consumers filled the void left by restaurant, pub and bar closures, CGA’s new Hospitality at Home Tracker has revealed.

The exclusive monitor of athome sales from some of the UK’s leading hospitality groups shows that orders in March were 9% up on February. As well as deliveries and takeaways, orders included at-home food and drinks kits, which have soared in popularity in lockdown, the researchers observe.

March’s sales were 346% higher than in the same month in 2019, when the sector was fully operational for eating out, they report, and growth has been fuelled particularly by deliveries, accounting for more than 62% of operators’ sales.

Orders are expected to reduce as hospitality venues start to re-open, but with record numbers of both consumers and operators engaged with the at-home market, sales are likely to continue to run well ahead of levels seen before the COVID-19 pandemic, they feel.

“Consumers who have been kept at home for so long have embraced hospitality at home to make up for lost eating and drinking out experiences, and orders have been a lifeline for many brands while their venues are shut,” said Karl Chessell, CGA’s business unit director -

hospitality operators and food, EMEA. “The big question now is the extent to which habits of lockdown have become engrained in consumers’ behaviour, as venues re-open and they start to return to eating and drinking out. For all brands, understanding the balance between out of home and at home preferences, and adjusting marketing and operational activity accordingly, is going to be a key consideration in the months ahead.”

CGA’s Hospitality at Home Tracker claims to be the authoritative new source of data and insight for the delivery and takeaway market. It provides monthly reports on the value and volume of sales, with year on year comparisons and splits between food and drink revenue as well as a benchmark by which brands can measure their out-of-home sales performance, and participants receive detailed data in return for their contributions.

CGA’s partners on the Tracker are Azzurri Group, BrewDog, Burger King UK, Byron, Drake & Morgan, Four Side Vegan Pizza, Gaucho Grill, Giggling Squid, Honest Burgers, Nando’s Restaurants, Peach Pub Company, Pizza Express, Pizza Hut UK, Prezzo, Rosa’s Thai, TGI Fridays UK, the Restaurant Group, Tortilla, Upham Pub Company, Wagamama and YO! Sushi.

NEWS

Greencore confirms commitment to the Climate Pledge Greencore Group plc has announced that it has joined the Climate Pledge (www.theclimatepledge.com - a commitment co-founded by Amazon and Global Optimisation in September 2019 to meet the Paris Agreement goal to be net zero carbon by 2040.

As a signatory to the Climate Pledge, Greencore says that it has confirmed its commitment to neutralise any remaining emissions with additional, quantifiable, real, permanent, and socially beneficial offsets to achieve net zero annual carbon emissions by 2040 which, point out the company, is ten years ahead of the Paris Agreement’s goal of 2050.

In November 2020, Greencore published its new sustainability strategy as part of its inaugural standalone Sustainability Report, which contains a range of pledges across the areas of sourcing, manufacturing, and community engagement.

These commitments include a fully recyclable sandwich skillet to be developed and brought to market in 2021, a deforestation-free supply chain by 2025, all raw materials being sustainably sourced by 2030, all surplus product being donated to local communities by 2022, and product

development to be split equally between animal protein versus plant- rich alternatives by 2030.

As a major convenience food manufacturer in the UK, Greencore has stated that it feels that it has a transformative role to play when it comes to fighting food waste and hunger while being climate-smart, both on a local and global level. In addition to being committed to net zero for its own operations, the company is also in the process of setting Science Based Targets (‘SBTs’) for its supply chains, where the majority of its carbon footprint lies.

Having SBTs, which will be based on the latest independent climate science data, say Greencore, will enable the Group to assess and report on how it is performing against its greenhouse gas emissions goals in a way that benefits society as a whole.

In future, Greencore says that it plans to use its SBTs more widely within the Group, to help inspire colleagues and to drive innovation as it looks to deliver lower-carbon products. Ultimately, setting SBTs will

make Greencore more agile in how it responds to future opportunities and challenges, ensuring the Group remains competitive in the markets in which it operates, they add.

Commenting on the Climate Pledge, Patrick Coveney (pictured), Greencore’s CEO, said: “At Greencore, we are passionate about playing our part in creating and delivering a more sustainable, equitable and inclusive food system.

Through our Group-wide sustainability strategy we have made significant reductions in direct greenhouse gas emissions, energy consumption, and total waste generated, including food waste.

“We promote water stewardship across all of our manufacturing sites and greater uptake of sustainable packaging materials for our products. We have also strengthened our sustainability procurement requirements – but we know we can go much further. We’re delighted to continue with this work as a part of the Climate Pledge.”

New disposable and fully recyclable cutlery UK-based Celebration Packaging (celebration.co.uk) has launched its proven disposable and fully recyclable paper cutlery range in convenient retail packs.

Available in convenient packs of 20 knives, forks or spoons, Celebration Packaging’s recyclable EnviroWare® paper cutlery is made from paper produced from sustainable forestry and has full FSC®(Forest Stewardship Council®) chain of custody accreditations.

Celebration Packaging is BRCGS

(Brand Reputation Compliance Global Standards) certified, and the sustainable paper cutlery has been vigorously tested to meet relevant EU regulations, and is free from Bisphenol A.

The outer packaging is own label branded to fit in with a retailer’s existing retail homeware and picnic ranges, and enables consumers to see at a glance that the cutlery is environmentally friendly. In Europe, a ban on the sale of single-use plastic cutlery comes into force on 3 July 2021, and in the UK, while a ban on the supply or sale of single-use plastic straws and cotton buds came into effect last October, the banning of other single-use plastic items is still being debated.

www.sandwich.org.uk May 2021 5

NEWS

Ground-breaking Lion hen welfare training now compulsory A ground-breaking new Lion Training Passport scheme has been introduced by the British Egg Industry Council (www.egginfo.co.uk) as a compulsory requirement for all members, revolutionising training practices and ensuring the highest standards of hen welfare industry wide.

Created to ensure stocks-people are all trained to the same consistent high standard across all UK egg production farms, pullet rearing farms and pullet hatcheries, the programme covers topics including bird welfare, biosecurity, food hygiene and health and safety. The Lion Training Passport then follows individuals throughout their career in the industry, regardless of the organisation they are working for.

Established by an industry-led working group comprising the British Egg Industry Council, Poultec Training and Lantram, the training scheme

costs just £20 plus VAT per person per year, and further details are available on www.liontrainingpassport.co.uk.

BEIC chairman Andrew Joret said: “With this new scheme we are revolutionising the way we are able to deliver hen welfare training in the egg laying sector by ensuring stocks-people all receive high quality training and are measured against a consistent standard of best practice. Good stocks-people are vital to good hen welfare so the introduction of a compulsory passport that can be tracked throughout an individual’s career is a significant achievement and fantastic news for the industry and its customers.

“We’re always exploring new ways to develop the Lion Code to ensure the highest standards. Introducing the Lion passport as a compulsory scheme is a sign of our ongoing commitment to deliver and build on those standards.”

The British Lion Code of Practice is

the UK’s most successful food safety scheme. More than 90% of UK eggs are now produced to British Lion standards and more than 150 billion British Lion eggs have been produced since its launch in 1998. In 2017, the Food Standards Agency confirmed that Lion eggs are the only ones that are safe to be consumed runny, or even raw, by vulnerable groups.

All eggs that carry the British Lion mark meet the stringent requirements of the British Lion Code of Practice which ensures the highest standards of food safety. The independently audited code contains strict food safety controls above and beyond EU and UK legislation, and covers more than 700 auditable points from Salmonella vaccination to complete traceability of hens, eggs and feed.

Shake Shack partners with chef Neil Rankin To mark the 12 April 2021 re-opening in true Shack style, Shake Shack introduced Shack fans and their vegan friends to the Crispy Shallot Burger - a bespoke vegan patty created in collaboration with Chef Neil Rankin, topped with smoky cheddar, beermarinated crispy shallots, lettuce, and tangy Dijonnaise sauce on a toasted potato bun – all 100% vegan.

The Crispy Shallot Burger is available at all UK Shacks for outdoor dining, takeaway and delivery, but for a limited time only. Made from roasted mushrooms and onion, miso, bulgur wheat and a blend of spices, chef Neil Rankin and Jim Frisch, Shake Shack director of culinary and product development, developed a vegan patty that is deeply savoury, with a subtle smokiness.

Neil Rankin commented: “With Shake Shack being a big influencer with my own plant-based burger journey it was surreal and an honour to be involved in developing something original for them to use.

I’ve always been a believer in umami, smoke and spice is the key to living our best life; and this is the ethos this patty is founded on. I think it is important for a burger to be made

of real delicious food not just weird powders and proteins and that’s what you get, smashed on a grill and stuck in a bun with beer marinated crispy shallots, Dijonnaise and no compromises made.”

Jim Frisch added: “We couldn’t be more excited to bring this delicious burger to our Shack fans and vegan friends! Working with Chef Neil Rankin, we developed a one-of-akind vegan patty that delivers on everything we love about a great burger – decadent, juicy, satisfying and packed full of umami flavour. Our Crispy Shallot Burger is a new, plantbased twist, on some of our Shack classics. Topped with beer-marinated crispy shallots, smoky vegan cheddar and a tangy Dijonnaise sauce, this burger is sure to please.”

6 May 2021 www.sandwichandfoodtogonews.co.uk

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NEWS

Brakes’ Help for Hospitality campaign UK foodservice wholesaler, Brakes, has launched a widereaching new campaign designed to help get hospitality customers back on their feet, once able to re-open after the current nationwide lockdown.

The campaign is the most extensive Brakes has ever run, say the company, and was informed by extensive research into what matters most to hospitality customers. It aims to put money back in the pockets of hard-pressed hospitality businesses who have had to weather an unprecedented storm created by the Coronavirus. It comprises more than 3,500 price cuts, a ‘cash back’ style scheme that can help reward businesses and bespoke promotions, all complemented by support for some of the UK’s leading hospitality charities.

Paul Nieduszynski, commercial cirector, Brakes, said: “Hospitality is a crucial component of the UK economy and a beloved part of life in Britain that has been dearly missed while closed during lockdown. With the market on the cusp of reopening, the coming weeks will be a critical moment, as outlets up and down the country prepare to welcome customers back, after one of the most difficult periods in our history.

“The team at Brakes felt strongly that we had to play our part, by providing help for the UK hospitality industry. That’s why we’ve invested millions in this campaign, so we can offer help right where it’s needed. Our aim is to put pounds back in the pockets of publicans, restaurateurs or any business that serves food.”

Brakes has undertaken regular customer research throughout the pandemic and its recent studies have shown that, as the nation exits lockdown, its customers wanted to save money, have reliable service and product available, alongside quality food products and the campaign has been designed with this in mind.

During the campaign, which is available to all independent businesses, customers will benefit from at least 10% cashback on key categories including Chilled Meat & Poultry, Fresh Produce, Wine & Champagne and Catering Supplies & Equipment lines. Outlets can choose to save money on future purchases, get cash back in the form of vouchers that can be used in the business or to reward staff, or choose to lend their support to one of a list of charities that includes Hospitality Action, Springboard or Hospitality Health, as well as Meals & More, Brakes’ charity which aims to eliminate child food hunger.

Customers are able to identify the products that will bring them the maximum benefit through a microsite www. brakescashback.co.uk.

Fazilas Foods going from strength to strength Lancashire-based, Fazilas Foods (www.fazilas.co.uk), reports that it has managed to grow its business during lockdown having also launched a new website to help them communicate their message and company values to a wider audience.

Last September they announced a new business partnership with Clayton Park Bakery which saw the Bolton made products stocked in Spar outlets around the North of England. In October, they helped with fundraising efforts for the children of Yemen and January this year they laid on a spectacular Asian inspired feast for staff and residents of Bolton Hospice. The latest development in their upward trajectory has been a new web site.

“As we’ve grown we’ve taken on more staff, found bigger premises and now we need a greater online presence,” said Fazila Malek, director of Fazilas Foods. “We’ve always seen Fazilas Foods as part of the community here in Bolton, and the wider area. This web site is part of that. We set it up as an online hub for anyone who wants to find out about us, our brand, and our products. It’s designed for customers, potential customers, as well as members of the general public.”

In addition to all the usual information you might expect, the web site contains the fascinating company history, the firm having been set up by Fazila Malek after she settled with her family in Bolton. Her

8 May 2021 www.sandwichandfoodtogonews.co.uk

life story begins in India before she travelled to Botswana, then finally arriving in Bolton.

Curry is the UK’s favourite dish, and Fazilas Foods is making those flavours available in a convenient snack form with products like spicy samosas, wraps, and Fazilas’ famous Chickpea and Potato curry. Their products can be found in Spar shops across the north of England, but are also for sale in other outlets up and down the country including hospitality venues of all kinds.

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NEWS

Délifrance sets out bold new sustainability strategy Bakery supplier, Délifrance, has ramped up its sustainability strategy as it pledges to reduce, recycle and reuse using only 100% recyclable packaging by the end of 2025.

Packaging concerns are top of the agenda not only within foodservice and retail but for consumers too. Délifrance says that it recognises the growing need for manufacturers to take action to lead positive change and has set out a roadmap for putting sustainability front and centre of its business objectives.

The ambitious objective is underpinned by three key pillars - Reduce (reducing the weight of each packaging component and the number of components in their packaging system. Adapting product and packaging sizes to reduce the impact of transport), Recycle (improve recyclability of Délifrance packaging including plastic colour, type and

material combination. Actively switch from plastic to cardboard (or paperbased material) and Reuse (foster the use of recycled materials and increase reusable packaging within the Délifrance supply chain.

Stéphanie Brillouet, marketing director for Northern Europe and North America at Délifrance, said: “We know how much of a challenge packaging sustainability is for the food industry.

We are also mindful of changing consumer expectations. While the pandemic saw consumers preference to buy products with packaging for hygiene reasons, there is a grave reluctance to make single-use plastic firm fixture in the longer term. Meeting these expectations and minimising our waste footprint is at the heart of our sustainability vision and the work we’re doing with our customers. The continuous innovation in packaging means we can now offer more practical

alternatives.

“We’ve been working behind the scenes for some time to set out a robust roadmap that offers a quality solution for customers as we commit to driving eco-change within the business. And what progress we have made already!

98% of packaging is recyclable and 83% of our packaging is based on recycled materials. Delightfully we are on track to meet our 2025 goal as we increase the use of recycled plastics as food safety and hygiene allows.”

Délifrance’s sustainability approach is enhanced by the wider business commitment to greener practices across the board and follows the successful roll out of two initiatives.

Go Clean is a pledge to delivering simpler recipes with more sustainable ingredients while No Waste All Taste is designed to support customers in upcycling bakery products to limit food waste.

Flexeserve makes UK’s leading provider of OEM parts its ‘First Choice’ Flexeserve has selected First Choice Group as its chosen partner for the fulfilment of parts supply for its industryleading, hot-holding equipment to customers in the UK and selected overseas markets.

This is the latest move in a strategic vision to make Flexeserve’s operations more efficient and effective, say the company, in order to deliver an even better experience for its customers, distributors, and service and maintenance partners.

Customer experience director, Warwick Wakefield said: “As we continue to build our brand and develop our aftersales support in the global marketplace, it’s important for our customer support team to focus on proactive analysis and a more strategic approach to supporting our development team on technical performance. Our manufacturing and

dispatch teams will also be able to dedicate their time and resources to our ever-increasing Flexeserve sales around the world.

“Our customer support team already does an incredible job, fielding the technical requirements of our customers.

With First Choice on board, our team can continue to address customer needs, but with greater emphasis on technical support, providing enhanced diagnosis and resolution of customer queries. It’s a really exciting development.”

With over 20 years’ experience in this field, First Choice says that it can bring the parts function of a business to the next level, improving the speed and effectiveness of fulfilment and delivery, being the UK’s largest provider of genuine OEM commercial catering equipment parts and accessories, claim the company.

Like Flexeserve, First Choice is UK

10 May 2021 www.sandwichandfoodtogonews.co.uk

Midlands-based, being headquartered in Cannock, Staffordshire. This, together with the way they operate in consolidating parts supply to their end clients, aligns with Flexeserve’s green initiative by minimising ‘parts miles’.

Steven McLaren, head of manufacturer partnerships at First Choice Group, said: “It’s a proud moment for all involved at First Choice Group, to be officially partnering with such an innovative company as Flexeserve.

We can now offer their customers the efficiency and availability of OEM parts stock on some of the most pioneering foodservice equipment solutions.

“Similarly, Flexeserve will see a significant investment in UK stockholding, together with awardwinning customer service. They will also be able to take full advantage of our infrastructure, built solely around the supply of genuine OEM parts.”

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NEWS

Audited certificates on recycled content sets new standard Faerch – a European manufacturer of sustainable food packaging solutions within the ready meals, protein, food to go and dairy segments - is providing its customers with third-party audited statements on the recycled content in their food packaging products.

The certificates follow the strictest calculation method and are audited

by PricewaterhouseCoopers (PwC), say the company, with the new standard ensuring maximum transparency for customers and offering evidencebased documentation for consumers, legislators and other stakeholders.

In an industry-first effort, claim Faerch (www.faerch.com), they provide third party-approved certificates on the share of post-consumer recycled content (PCR) in its PET food packaging solutions, and customers gain full transparency for their products on individual recipe level, and statements are audited by PwC. “The amount of recycled postconsumer content in food packaging is a key indicator for sustainability,” said Spencer Johnston, CEO of Faerch UK Ltd.

“Consumers and legislators expect full transparency. With our audited certification we eliminate any uncertainty and doubt. We apply the strictest calculation method and use post-consumer content based on an ISO definition as the basis for certification. We very much encourage decision makers in the industry to focus on maximising post-consumer content in contrast to post-industrial material, which is frequently referred to, but in fact comprises of industrial by-products or virgin regrind that has never been in the hands of a consumer.”

Audited certificates are available for Faerch’s entire UK CPET range, with the market-leading levels of postconsumer recycled content between 53% and 79%. Audited certificates for Faerch’s remaining PET products, which includes levels of up to 100%, will be available in the coming months, covering all countries across the Faerch Group.

In parallel, Faerch’s portfolio of sustainable materials and product

offerings continues to grow at pace, they add. Just recently, the range of sustainable products has been extended with Eco HotPro PET pots for the dairy industry, which allows hot temperature sterilisation. Many more truly circular products are being added, and Faerch’s unique tray-to-tray recycling capacity is also massively expanding and new sites are planned they report. They are also partnering closely with customers supporting them on their transition towards circular packaging solutions to meet the industry’s most ambitious sustainability goals.

The journey will continue, say Faerch, who will be expanding the certification to include a specified percentage for Pots, Tubs and Tray post-consumer recycled content.

Scottish seaweed company wins snack innovation award Shore, a Scottish Seaweed company has won Best Snacking Innovation for their Sweet Sriracha Seaweed Chips at the World Food Innovation Awards 2021.

This success comes hot on the heels of them winning a Great Taste Award at the end of 2020, and now they have impressed a panel of industry experts again with their innovative concept of turning a sustainable, local superfood into better for you snacks that taste delicious.

The winners of the World Food Innovation Awards were announced during a special, virtual ceremony in association with IFE. The judging panel considered 276 entries from 22 countries.

The Best Snacking Innovation category was narrowed down to three finalists with

the judges selecting Shore as the winner for their innovative Sweet Sriracha flavour that combines quinoa and a tangy chilli seasoning with their signature umamirich organic Scottish seaweed, straight from the clean waters of Wick in North Scotland.

The panel said: “seaweed, the sustainable and healthy ocean gem turned into chips. No need for portion control here. Wow!”This award also marks another important milestone in Shore’s mission to stay at the forefront of the healthier snacking revolution, say the firm.

Keith Paterson, joint-managing director at Shore, said: “Our success is based on creating tasty plant-based

12 May 2021 www.sandwichandfoodtogonews.co.uk

seaweed snacks and foods that appeal to the growing number of mainstream health-conscious consumers who are increasingly seeking sustainably sourced foods. Winning this award is another great achievement for the company and we’re thrilled that people are recognising that innovation is at the heart of what we do.”

Enjoy Lunch!

Jacksons, baking Great Bread for the sandwich industry. #enjoybread

NEWS

Entrepreneur uses lockdown to fill in the gaps at Unholy Bagels Whilst hospitality is one of the industries worst affected by the Covid-19 pandemic, a Leyton-based entrepreneur has revealed how he has used lockdown to re-shape his Unholy Bagels business to bring a little piece of New York to London.

Unholy Bagels, a name which reflects the initial period when Martin Frimet started to bake the bagels and struggled to create the infamous holes in the middle, was founded in August 2018, and for the first 18 months Martin Frimet began by taking his bagels to markets.

Then, in March 2020, he took over a kitchen in a café and moved his business there. Unfortunately, that was when the pandemic struck the country and people went into national lockdown, closing the café.

“I always enjoyed making sandwiches when I was younger, experimenting with different flavours and combinations of fillings and this passion for tasty food continued as I got older,” said Martin Frimet. “New York style bagels are bigger than traditional ones with a more malty flavour, due to the malt and sugar they use in the baking process they are chewier on the inside with a crispy outside. I had no business plan developed, it just simply felt right for me at that time to start selling my bagels at markets and the feedback from customers seemed to agree.”

It was a combination of the discovery of New York style bagels on a trip to the Big Apple, a love of baking and a Jewish upbringing that led to Martin’s business idea in the first place. So he set out to perfect the recipe, making bagels for his colleagues at his day job, working for Amazon.

“I knew that I did not want to stay working in marketing and project

management in a corporate business forever, and I enjoyed baking bagels at home, so when I was offered redundancy it was the push I needed to take a different path,” Martin Frimet added.

However, despite the initial success of Unholy Bagels, with lockdown hitting, he decided to use this period to dedicate more time to his business structure and, as part of this, participated in a Building Business Resilience online workshop organised by the award-winning YTKO Outset Waltham Forest business start-up service for people living in deprived communities or facing additional disadvantages and barriers.

“The workshop helped me in terms of understanding the basic principles of sales and marketing time and who my customers are,” explained Martin Frimet.

“It made me think about what my goals were and what the customer journey was. The examples given, and the exercises, were really helpful and made me stop and consider the processes involved in my own business which I never had time to do before. It helped me to reframe my business and I am working with some friends who are non-executive directors to develop plans to obtain a bigger premises and maybe expand to additional cafés.

“A big change for me is that I now think more about the long-term and I spend time planning my time more effectively, which has made a real difference. I now have a target in mind when I plan and create campaigns to help me reach it. Thanks to the Outset workshop, I definitely know my business better and have a more detailed plan for its growth.”

Unholy Bagels, and its meat-free menu, is now back trading after

14 May 2021 www.sandwichandfoodtogonews.co.uk

restrictions eased, and long term, they are keen to develop as social spaces which can benefit the community in which they operate.

Martin Frimet is one of over 22,000 businesses and nearly 31,000 disadvantaged entrepreneurs to have been supported by YTKO over a 14-year period. Analysis of 36 funded programmes across the South West, South East, London, East of England and Midlands, published in March 2021, showed YTKO assisted 30,752 entrepreneurs (including 47% who were previously out of work, 44% in receipt of benefits and 27% with entry-level qualifications), and 22,508 growth-ambitious businesses. It also revealed that 51% of those supported

by YTKO were female entrepreneurs and 20% Black, Asian and Minority Ethnicity (BAME), compared to national averages of an estimated 23% and 5% respectively. Overall, YTKO’s performance delivered a ‘conservative’ net impact of £282 million GVA, a £362 million triple bottom line impact and a ROI of £10.70 for every £1 invested.

“We are incredibly proud of achieving such high levels of both improved productivity and job creation, increasing the competitiveness of the UK economy during the longest period of economic uncertainty in the UK,” said YTKO Group CEO Bev Hurley CBE. “It also robustly demonstrates that financial and social exclusion can be overcome, and therefore how we are impacting directly on the levelling up agenda and left-behind places, pioneering a more inclusive economy. I am so proud that, as an SME ourselves, our teams have delivered such a major impact through our social mission.”

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NEWS

Simply Lunch launches seven new products Simply Lunch (www.simplylunch. co.uk) has announced the launch of seven new products as part of its BBSL (BETTER by Simply Lunch) range, their latest initiative to provide delicious, healthy and sustainable food to the UK, say the company.

Commenting on the launch, MD of Simply Lunch, Sam Page, said: “This is an important moment for us.

This launch strengthens the BETTER offering and our commitment to providing healthy, sustainable and delicious food to all our consumers and the thousands of businesses we supply across the country. The seven products we’re launching are the result of several months of planning, hard work and recipe testing from our development team. Using natural ingredients, they’ve assembled a tasty variety of contrasting textures, big and bold flavours, and vibrant colours.

“At Simply Lunch we are aiming to improve people’s lives through our food, and an uplifting and enjoyable lunch can do just that. So as the UK gradually returns to office life postlockdown, we’re here to make sure consumers have something to look forward to.

“We have also made the conscious decision to make the majority of the BETTER products plant-based. Many consumers and businesses across the world are transitioning away from animal products, so we need to ensure that demand is met. The health, climate, and welfare benefits of plant-based

diets are clear to see, so we have made sure those people making the switch have plenty of tasty options available.

“BETTER has been made accessible to all budgets, all appetites and made suitable to eat on the go, or take home and keep in the fridge to enjoy for breakfast, lunch and dinner.”

Alongside the new product range, Simply Lunch is also launching a new QR code tool (SLS – ‘Simply Lunch Scanning’) for consumers. The SLS QR codes will be displayed on all product packaging. The new codes will link to detailed product info pages on the Simply Lunch website.

The BETTER product information will cover ingredients, nutritional breakdown, allergens, sustainability benefits (relating to supply chain), CO2 footprint (available later this year), packaging materials used/recyclability and other info about origin, health, how it was developed, say Simply Lunch.

Two fifths of consumers say technology improves their hospitality experiences The latest GO Technology report from Zonal and CGA reveals that, having accepted the need for technology in hospitality during the pandemic, consumers have discovered just how much tech improves every step of their hospitality journey.

From consideration, arrival to departure, technology now plays a role at every stage of the customer journey in venues with two in five (40%) of people agreeing that technology has improved their hospitality experiences.

The report identifies safety is no longer the main benefit of technology in hospitality for consumers. Instead, people rated the top benefits as: speed and convenience (31% of people rated this as their top benefit), ease of ordering (29%) and tracking orders (17%).

“Although many aspects of hospitality were gradually becoming more digitised even before the pandemic, the last 12 months have

certainly accelerated this adoption,” said Alison Vasey, group product director at hospitality technology provider, Zonal.

“What this new research shows is that having accepted the technology, consumers now see how it improves their hospitality experiences. This is because technology not only removes pain points that have always existed, such as not being able to get the attention of a server or having to wait too long to settle the bill, but it also helps operators deliver more tailored and personalised experiences to their guests. Letting technology take some of the strain of service also frees up staff to concentrate on those elements that consumers rate so highly like greeting guests and swiftly answering queries.”

Karl Chessell, CGA business unit director - hospitality operators and food, EMEA, added: “As they get back to eating and drinking out, consumers will be engaging with technology more

16 May 2021 www.sandwichandfoodtogonews.co.uk

deeply than ever before, and it is going to be a key battleground for market share in 2021 and beyond. Ensuring that all digital solutions provide a genuine benefit, and balancing them with the face-to-face elements of hospitality that people have missed so much, will be crucial. The businesses that can make best use of tech at both front and back of house could well be the quickest to recover in the months ahead.”

This report is based on figures from Zonal and CGA’s GO Technology survey, a sample of 5,000 nationally representative British consumers. All figures are taken from the February 2021 edition of the survey.

We are delighted to be shortlisted for the Sammies 2021 New Product Award and excited to be able to share new Stagione® sizes of 150ml & 250ml. Please visit www.colpacpacpackaging.com/stagione for full infomation To order email: sales@colpacpackaging.com Tel: +44 (0)1525 712261 www.colpacpackaging.com/stagione

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ASSOCIATION U P DAT E

BSA UPDATES WEBINAR PROGRAMME As part of its support package for members, the Association has announced a series of new online meetings and presentations. These include a review of the latest market data by both leading industry researchers Kantar and Lumina Intelligence, as well as a technical review of issues around listeria and allergens from laboratory service ALS. Members can also access an enlightening update on the food to go market by researchers Mealtrak which was recorded this month and which is now available to members on the Association website. Full details of all the online meetings can be found at www.sandwich.org. uk INDUSTRY DINNER SET FOR OCTOBER After over a year of lockdowns, the Association is getting ready to welcome everyone back together for an industry dinner in London on 21 October 2021 and it promises to be a grand affair with over 90% of places already taken. The CEO of Greencore, Patrick F. Coveney, has agreed to speak at the dinner and there will be a disco for those who want to let their hair down at the end of the evening. For details, please contact sandra@jandmgroup. co.uk

IT’S BEEN LONELY WITHOUT YOU – ARE YOU READY? Taking place from 16 May 2021, this year’s British Sandwich Week coincides closely with life beginning to get back to some normality after a year of lockdowns – which is why we are focusing the Week this year on welcoming customers back to the world of sandwiches.

According to research by Lumina Intelligence 33% of consumers are bored with making the same lunches at home and are seeking inspiration and variety – so let’s welcome them back with some British Sandwich Week specials to mark the occasion.

To support the Week, the Association has appointed a PR agency to build a memorable media campaign around the theme ‘It’s been lonely without you’ and focusing on some of the exciting new sandwich ideas from this year’s Sandwich Designer of the Year Awards, the winners of which will be announced on 6 May 2021.

The campaign will also be supporting members where we can by putting them forward for media opportunities with their local press.

And to reach out to all those commuters returning to their offices around the country, we will be supporting the Week with a poster and animation campaign on key commuter stations around the major cities.

Details of artwork you can use – and personalise – for posters will circulated to members over the coming weeks.

So, get ready to take advantage of British Sandwich Week in your business by coming up with some great new sandwich ideas – and please do tell us about them so that we can help you make the most of this great promotional opportunity through social media and other media channels.

Send information to sandra@sandwich.org.uk or simply share your social media posts with us at #Britishsandwichweek.

STAFF MEMBERS WHO REFUSE VACCINES AND TESTS Following concerns about what businesses can do if staff members refuse to be tested or vaccinated, the Association has published legal advice from specialist employment

18 May 2021 www.sandwichandfoodtogonews.co.uk

solicitor Sarah Whitemore of Warner Goodman setting out what you can and cannot do. The advice, is available free to members at https:// sandwich.org.uk/index.php/newsfeatures/812-vaccines-masks-testinglegal-advice-for-members

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Supplier Success Story

A New Home for NSF Foods

PUTTING THE SPOTLIGHT ON A GROWING FIRM

A move to a brand new head office marks the next chapter for expert Wolverhampton-based food producer and supplier, NSF Foods Ltd. Following three years of incredible success and rapid growth, the company - established in 2018

by Managing Director Steve Money - has now relocated just outside of the city centre to the picturesque Shropshire village of Claverley.

In fact, the company are always working hard to expand their range:

“On going development, new opportunities and the expansion of the business have necessitated the move and we’re delighted that our new premises offer everything we need to continue to move the company forward.”

Although the impact of Covid-19 has meant that meetings have been held virtually, Steve is looking forward to be able to invite his retail and food service customers into the new presentation suite.

Steve Money, Managing Director Providing spacious office facilities for NSF’s evergrowing team, a dedicated presentation suite, fully equipped development kitchen as well as storage facilities and even on-site accommodation, the location allows for company expansion across all departments.

Meet your food production and supply experts...

NSF Foods Ltd, Sutton Farm Claverley, Shropshire WV5 7DD

Call: +44 (0)1902 925330 Visit: www.nsffoods.com Email: info@nsffoods.com

Although the business has its roots in the production of high quality seafood, NSF now produces and supplies a vast selection of vegetarian and vegan options, as well as a fabulous Italian range which offers truly bespoke products.

“Our Italian range combines both meat-based, vegetarian and vegan products which are innovative, exciting and undoubtedly offer a new take on traditional Italian foods.”

Working exclusively with Italian food producer, Yes Srl - which represents 12 different food manufacturers – NSF are delighted to bring bespoke product ranges to the UK market.

“Our brand new product development kitchen offers the ideal space for us to further develop our seafood and Italian ranges on-site at our head office.”

Yet another exciting development at NSF is the company’s online selling platform that’s due to be launched this summer.

“Our website is currently being redeveloped and we are excited to soon be able to offer our customers the facility to order directly from us online.”

With the online sales platform in place, NSF’s smaller customers - like sandwich shops, delicatessens and farm shops - will benefit from being able to order lesser product quantities and opt for a home delivery service too.

“We are constantly evolving to meet the needs of all of our customers across the industry and we are as committed as ever to offering the very best products and service.”

To support the changes and developments at NSF there are three new members of staff who have joined the team.

“We’re all working well together to realise our plans and continue to grow the business,” adds Steve.

There are sure to be plenty more exciting new developments in the very near future at NSF Foods Ltd, so watch this space. nsffoods.com

With judging in full swing ahead of the winners being revealed on 6 May 2021. Here’s a reminder of the awards up for grabs as well as the names of all those shortlisted.

Environmental Award Shortlist

New Sandwich Award Shortlist

Cauli Ltd – Caulibox M&S – M&S Skillet Around Noon – Reducing Carbon Footprint Boots – The Removal of Plastic Cutlery Sirane – Earthwedge Deli Lites – Reducing our Environmental Impact

HOT CATEGORY Deli Lites – Peshwari Chicken Balti Naan Around Noon – Full Breakfast Brioche Around Noon – The Super Reuben Showstopper Starbucks – Beyond Meat Breakfast Sandwich Costa Coffee – Lobster Toastie

This award is designed to recognise the work being done at all levels of the industry to reduce the sector’s impact on the environment.

The Flexeserve® New Food To Go Award Shortlist

SPONSORED BY

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

M&S – Miso Mushroom Protein Pot Aldi – Onion & Sweet Potato Bhaji & Rice Scotmid Cooperative – Prosciutto, Mozzarella & Rocket Pizza Sandwich Tourvest Retail Services – Tom Kerridge Steak & Ale Pie Starbucks – Mince Pie Bircher

Healthy Eating Award Shortlist

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

Caffè Nero – Vegetarian Breakfast Box Costa Coffee – Greek Feta & Quinoa Salad Simply Lunch – Rainbow Houmous Feta Wrap Caffè Nero – Vegan ‘Meatball’ Panini Starbucks – Plant Based Sweetcorn Fritter Wrap

20 May 2021 www.sandwichandfoodtogonews.co.uk

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

COLD CATEGORY Real Wrap Co – BBQ Oumph Rockstar Wrap Waitrose – Sriracha Egg Chorizo Wrap M&S – No Salt Beef Pretzel Roll M&S – Truffled Egg & Honey Roast Ham Aldi – Specially Selected Ham Hock Cheddar Sandwich

The Soho Sandwich Co. New Product Award Shortlist

SPONSORED BY

This award recognises development and innovation by suppliers within the industry and looks at both ingredients and packaging/equipment.

PACKAGING & EQUIPMENT CATEGORY ProAmpac/RAP – Some Like it Hot Flexeserve – Flexeserve Hub Colpac – Stagione® ProAmpac/RAP – Chicago Town Pizza Slice Handrap Coveris – Tesco RecyclaPeel Millitec – IQA System INGREDIENTS CATEGORY Dawn Farms – Plant Deli Roast Chik’n Strips Sea Value Europe BV – Chilled Salmon in Pouch Norseland – Mexicana Vegan

Marketing Award Shortlist

Recognising the importance of marketing, this award is presented to a sandwich or food to go retailer, manufacturer or supplier who has initiated a successful and innovative campaign to achieve specific strategic goals.

Co-op – Coronation Street Sandwich M&S – Award Recipe Upgrade Starbucks – The One with the Gravy Layer Sandwich M&S – No Salt Beef Pretzel Roll Subway – Love Sub Around Noon – Twelve ‘Green & Glorious’

Lunch! Independent Retailer Community Award Shortlist

SPONSORED BY

This year’s award recognises those retailers who have gone out of their way to support their local communities through the pandemic.

Peabodys Coffee Ltd – Tooting The Deli Group – Newton Deli - Newton-Le-Willows

There are no shortlists published for the following awards, where all qualifying businesses within the category are given consideration by the judges.

SPONSORED BY

The Millitec Manufacturer Award Shortlist

SPONSORED BY

The ProAmpac/RAP Convenience Retailer Award

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

SPONSORED BY

The Dawn Farms Café Retailer Award

This award recognises the work being done by the convenience retailers to develop the sandwich and food to go market in the high street and, in particular, how they have managed their business during the pandemic.

SPONSORED BY

The Greencore En-Route Retailer Award

This award recognises the work being done by the café retailers to develop the market in the high street and, in particular, how they have managed their business during the pandemic.

Focusing on travel, from forecourts and service stations to airports and trains, this award recognises the work these businesses are doing to develop and drive this sector.

SPONSORED BY

The Pilgrim’s UK Chain Retailer Award

This award recognises the work being done by the chains to develop the market in the high street and, in particular, how they have managed their business during the pandemic.

SPONSORED BY

The Around Noon Multiple Retailer Award

This award recognises those retailers who have done the most to develop their business over the last year and, in particular, during the pandemic.

Thank you!

Award judges

Ben Newby, Freshfayre; Edward Gibson, Vell Consultancy; Gavin Rothwell, Food Futures Insight; Sally Higgins, Consultant; Fiona Sinclair, STS; Millie Deane, Food Consultant; Linda Ward, Food Consultant; Martin Willsher, On A Roll Sandwich Company; Simon Oxley, Pret A Manger; Neil Wood, Woods Catering; Martin Kersch, Food Packaging Association; George Buhrkohl, GB Food Solutions; Chris Brazier, Diversified Communications, Nina Jones, Diversified

Communications; Jonathan Patterson, The Hub; Rosie Kefford, The Marketing Bureau; Andrew Hesketh, Euro Garages Ltd; Peter Mayley, La Baguetterie; Rod Addy, Food Manufacturer; Tom Hollands, Raynors; Mark Breen, Hubbub; Dan Silverston, The Soho Sandwich Company; Keith Allen, Development Chef; Michele Young, Food Service Uk; Jo Carter, Futura Foods

Data providers

MealTrak, Lumina Intelligence and Kantar

Winners revealed

Join us at 11am on 6 May 2021 as we reveal the winners online at www.thesammies.co.uk www.sandwich.org.uk May 2021 21

BRITISH SANDWICH

DESIGNER OF THE YEAR 2021

The finalists

Here at BSA HQ, there’s no doubt that one of the highlights of the year is the final of the Sandwich & Food to Go Designer competition. Even with all of the changes required this year, the finals were still a special moment, with friendly foes, difficult decisions and suitably spectacular sandwiches!

We received hundreds of entries and the quality, not just the quantity, made choosing the finalists a real labour of love for all involved. Loved and laboured we did though and with many thanks to all who entered, we simply have to heap praise on all of the incredible competitors whose recipes made it through to the finals.

SPONSORED BY

DANISH CROWN PRECOOKED BACON CATEGORY

Competitors were asked to create a sandwich or food to go dish featuring Danish Crown - Pre-Cooked Bacon

Megan Fallows Greencore You’ve got Bacon in my Choux!

Simon Whitby English Provender Company Hole in One!

Edd Melloy Chandos Deli ‘Crispy Eggs & Bacon’

Gary McDowell Deli Lites Bad Ass BLT

Anna Brown Greencore Punchy Pork Sub

SPONSORED BY

ROYAL GREENLAND MSC COOKED AND PEELED XL COLD WATER PRAWNS CATEGORY

Competitors were asked to create a sandwich or food to go dish featuring Royal Greenland MSC Cooked and Peeled XL Cold Water Prawns.

David MacKintosh Sandwich Larder Spiced Prawn Flat Bread

Emma Taylor Greencore Prawn to be Wild

Aisling Lavery Greencore The Grand Middle Eastern Duchess

Edvinas Smigelskis Bradgate Bakery Mediterranean Lemon Prawns

Edd Melloy Chandos Deli Prawns Rosti

SPONSORED BY

LA BOULANGÈRE  BRIOCHE BAGUETTE CATEGORY

Competitors were asked to create a sandwich or food to go dish featuring the La Boulangère - Brioche Baguette.

Gary McDowell Deli Lites BBQ Mushroom Brioche

Simon Whitby English Provender Company The Coffee & Baguette

Joanne Timperley Royal Northern College of Music B Bee P

Barny Luxmoore Jabberwocky Catering Banging Finger Sandwich

Matthew Devlin Greencore Brioche Brekkie

SPONSORED BY

H. SMITH FOOD GROUP SHREDDED CHICKEN BREAST CATEGORY

Competitors were asked to create a sandwich or food to go dish featuring H. Smith Food Group Shredded Chicken Breast.

Dave Wortington FSC Zhoug n Spice & All Things Nice

Megan Fallows Greencore Chicken Tikka

Frances Cope Greencore Naan Chicken Tikka Taco

Zoe Gill Brakes Greek Style Chicken & Halloumi Wrap

Emma Taylor Greencore The Street Greek SPONSORED BY

MISSION FOODS CHOCOLATE FLAVOUR VEGAN TORTILLA CATEGORY

Competitors were asked to create a sandwich or food to go dish featuring the Mission Foods - Chocolate Flavour Vegan Tortilla.

Emma Taylor Greencore Over it

Catherine Farrell Greencore The Poacher’s Pocket

Laura Slaughter Greencore Pandan-mic Hack

Mia Wright-Thompson Tourvest Retail Services Strawberry & Pink Pepper Grand Slam

Chloe Somerville Real Wrap Co The Mac’Beef Burrito

Thank you!

Competition judges Theo Randall, Chef and Restaurateur; James Newton Brown, M&S; Millie Deane, Food Consultant; Stephen Jordan-Bird, Consultant Chef; Kim Hartley, Mission Foods; Chris Smith and Andy Smith, H. Smith Food Group; Danielle Belmonte, Georgia Barden and Chris Curran, La Boulangère; Kevin Peacock and Rita Calotti, Danish Crown; Randall Jennings and Solenne Labarere, Royal Greenland;

Join us at 11am on 6 May 2021 as we reveal the winners online at www.thesammies.co.uk

PREVIEW

UK Food & Drink Shows to return this July The UK Food & Drink Shows return to the NEC this July (5–7 July 2021) with over 800 exhibitors set to revitalise the hospitality industry.

FIRST OPPORTUNITY With stringent safety and hygiene measures in place, the shows will be the first opportunity for suppliers, buyers, experts and decision makers to come together as an industry once again and focus on the future whilst also celebrating the resilience, spirit and innovation that prevailed during the pandemic.

The event unites six co-located shows under one roof, covering the complete supply chain in three comprehensive days of insight, innovation and inspiration.

Food & Drink Expo joins Foodex, the Ingredients Show, National Convenience Show, Farm Shop & Deli Show and the Forecourt Show, to create an unmissable proposition for progressive food and drink professionals across the industry.

While the content of each show has been tailored to meet the exacting requirements of its respective audience, the UK Food & Drink Shows are united by four overarching themes: Health & Nutrition, Sustainability, Technology and Consumer Insight; issues faced unilaterally that will filter down into every part of the show discourse.

FOOD & DRINK EXPO The flagship event for retail, wholesale and foodservice audiences centres itself around ground-breaking new products and technologies that are set to help businesses thrive in 2021 and beyond.

24 May 2021 www.sandwichandfoodtogonews.co.uk

Visitors looking for inspiration will get the inside track on this year’s latest, greatest launches, alongside the chance to see, sample and secure a fast track to profitability. Lunchmate, Belvoir Farm, Porky Whites, Innovative Bites and Il Gelato di Ariela are just a handful of the innovative exhibitors preparing for the show alongside many others, including: Known for deliciously authentic Jamaican patties, Quick Food Products (Stand X121) will have seven different flavours on show including Salt Fish, Jerk Chicken, Vegetable and Chicken & Sweetcorn.

Baked with the freshest ingredients and made to an original secret family recipe, the patties offer something for

PREVIEW everyone, whether customers are after authentic world flavours or a meat-free option.

In a bid to cater for the demand for plant-based products, Norac Foods UK (Stand Z118) will be unveiling its vegan croissants and vegan pains au chocolat to the UK market under brand La Boulangère. The pastries have been developed as an ideal alternative for vegans who are on the go or don’t want to miss out on the simple pleasures of enjoying breakfast with their loved ones.

With products covering both the fresh and frozen category, Meatless Farm (Stand X129) will be exhibiting three of its newest plant-based products including its Thai Porkless Fried Wontons in response to the ever-growing demand for vegan and vegetarian options.

Two Days Drinks (Stand T170) is showcasing its two-flavour range of Vodka Sodas – Vodka Raspberry Soda and Vodka Lime Soda. Gluten-free, vegan and keto-friendly, the drinks also have zero sugars or sweeteners and are inspired by an ethos of today and tomorrow: with a sessionable ABV you can enjoy them today and still make the most of tomorrow.

What’s more, the Grocer magazine’s Talking Shop Live will hold a series of events to discuss and debate the key challenges affecting retail, wholesale and foodservice. Head along for sessions such as “Trend forecasting: lifting the veil”, where forecasting experts discuss the top tools and products retailers can use to find their next shelf superstars, or “Reality Bytes: food industry automation”, an in-depth look into the potential of everything from grocery-delivering drones to factory-working robots with Timandra Harkness, host of Radio 4’s FutureProofing.

Meanwhile broadcaster, Louise Minchin, will be exploring what matters most to the food and drink industry right now in “Industry Heads Panel: Where are we now?” Join her along with Kate Nicholls, CEO of UK Hospitality, Ian Wright, chief executive

of the Food and Drink Federation and Juliane Caillouiette Novel, interim MD of the Sustainable Restaurant Association for all the latest insight on pressing issues and key trends across the hospitality landscape.

Over at the Dragon’s Pantry, brave entrepreneurs will experience the ultimate retail test. Game-changing start-ups will have 15 minutes to pitch their ideas to a team of fearsomelyexperienced industry ‘dragons’ and impress with their ideas, strategy and understanding.

The show’s stellar line-up of live events, along with the relaunch of the Innovation Awards – the easiest way to identify the hottest new products on the market – promises to be a real highlight of the exhibition as some of the biggest names in the industry examine state-of-the-nation issues.

WHAT ELSE TO LOOK OUT FOR Across the six shows there are countless more opportunities for insight, innovation and networking meaning valuable time spent out of the office can have even more of an impact for visitors whose interests go beyond any individual show. Don’t miss: The National Convenience Show’s ‘Retailer Hub’ which will be bringing together a selection of leading suppliers, retailers and industry

experts to share cutting edge shopper insight and business advice, alongside practical demonstrations.

At Foodex, experts will come together to discuss “Packaging as a solution, not a problem”. As the industry aims to reduce waste in the supply chain, the discussion will centre around whether reducing and eliminating plastics packaging for food and drink is a good idea - or even possible. A must for visitors with sustainability front-of-mind.

The Ingredient Show’s “Snackification Showcase” offers a deep dive into what today’s consumers are demanding from their snacks.

From CBD to how kids are shaping shopping lists, healthy convenience and the rise of the brand story, leading experts will be putting the spotlight on snacks and running down the trends set to define this fast-moving category in the new decade.

At the National Convenience Show, insight is key at “Know More: Sell More”. By looking inside the minds of shoppers and mapping their journey to purchase, panellists will offer up the necessary tools to help sell more products, more often.

Registration is free and one badge allows you access to all six shows. To find out more and register for Food & Drink Expo visit the website: www. foodanddrinkexpo.co.uk

The UK Food & Drink Shows have recently been accredited the ‘Visit Britain’ ‘We’re Good to Go’ industry charter mark, verifying that the event meets government and public health guidance on Covid-19 with all required health and safety processes in place to open safely in July.

www.sandwich.org.uk May 2021 25

Why is it that in microbiology we seldom get identical results from duplicate or repeat testing?

When two or more samples from the same batch of product give different results, I am often asked, “which is the correct result?”

BACKGROUND ALS Laboratories (UK) Ltd (www.als-testing.co.uk) is one of the UK’s leading providers of food and drink testing services.

With six accredited laboratories located across the country, they offer a comprehensive range of high quality, analytical testing services, including microbiological, nutritional, vitamins and minerals, pesticides and contaminants, allergens and speciation. They also provide clients with a wide range of consultancy services and technical support on food safety, labelling requirements, allergens management and sensory testing. This article is written by ALS’s Andy Muirhead, ALS company microbiologist, food & pharmaceutical.

When can this happen?

If we detect a pathogen such as Salmonella or Listeria from the initial test, a client may ask us to repeat the test from our retained sample. If we fail to isolate the same pathogen from the repeat test, does this invalidate the original result?

Sometimes a client will send two samples from the same batch of product to two different laboratories. If one laboratory detects a pathogen and the other doesn’t, does that mean one or other of the laboratories have done something wrong?

26 May 2021 www.sandwichandfoodtogonews.co.uk

Sometimes during shelf life analysis when several samples are tested at intervals throughout the shelf life of the product, we may detect a pathogen on day six, but then subsequently fail to detect it on days eight, 10 and 12. Does this mean that the result on day six was incorrect?

The answer to all of the above is almost certainly no. I will try and explain why…

Microorganisms are not evenly distributed within any product In any multicomponent foodstuffs such as a sandwich, microorganisms may be associated with certain ingredients or components, so it is understandable that they will not be evenly distributed throughout the whole sample.

In addition, pathogens (if present) are usually outnumbered by other organisms and are typically only present in comparatively low numbers. When we test the sample in the laboratory, we only take a “test portion” of around 25g, so it is easy to understand that one test portion may contain the target organism, whilst another 25g sample may not contain any target organisms at all.

It’s a bit like the game of Battleships which we played when we were children. If you are lucky and pick the right grid coordinate, you hit the battleship (or in this case the target pathogen), but otherwise the pathogen is simply not in your test sample and you get a “Not Detected” result.

MICROBIOLOGY Are microorganisms more evenly distributed in powdered products and liquids?

Microorganisms will be more evenly distributed in fine powdered products and liquids than in complex multicomponent products like sandwiches and wraps, but even in these products the distribution is not completely homogenous.

A few years ago we received 50 samples of a powdered product from a suspected contaminated batch, and in total 28/50 tested positive. This illustrates the random distribution of pathogens even within a relatively homogenous product.

In theory, we could have tested five random samples from that batch, and if we were unlucky in our sample selection (or to use the battleship analogy we chose the wrong grid square), we could quite legitimately have got five “Not Detected” results from a product where approximately 50% of the total batch contained Salmonella.

What about re-testing the retained sample?

Any test result illustrates the levels of microorganisms within that particular test portion of the product at the time of testing only. Microbiological populations are dynamic, and undergo considerable change throughout the normal shelf life of any product. Depending on the storage temperatures and packaging atmospheres, certain types of microorganisms which may be naturally present in the product may grow rapidly and outcompete other organisms making them difficult to detect when the sample is re-tested.

Many food samples will have undergone a degree of thermal processing, and sub-lethally damaged organisms may be initially recoverable, but then may slowly die off throughout the products shelf life. Some foods may contain preservatives, or will have low pH or water activity levels, which again will reduce the ability of the lab to successfully recover susceptible organisms the longer they are left in these adverse conditions.

How does laboratory testing influence the result?

Just like in food manufacturing, everything that happens in the laboratory has an applied tolerance. Each tolerance value, whether it be weighing, pipetting, incubation time and temperature, media performance, is relatively small but when all of these are added together is should be no surprise that a single sample tested multiple times will not give multiple identical results, but give a range of results which are reflected the “Uncertainty of Measurement” of the test.

So what does this all mean?

No two test samples will ever be identical, and given the fact that the microbiological composition of any product will change through its shelf life means that two different “test portions” of the same product tested at different times will seldom yield identical results, yet each result should be regarded as correct.

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APPS & SOFTWARE

Contactless

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online

ordering From remote ordering to contactless payments, efficient and innovative solutions are increasingly available to help provide the safest return to hospitality, confirm the sector’s app, ordering and payment software suppliers, many of whom also have an eye on food safety and hygiene commitments.

A SAFE RETURN Having spent three months confined to their homes, it’s no surprise to learn that many Brits have already wasted no time in frequenting their favourite pubs (new data from card company Revolut has shown that since the re-opening of pubs and hospitality venues on 12 April 2021, Brits started to spend an accumulative £2000 a minute).

Whilst the euphoria of returning to hospitality has been a blessed relief, food and drink business have, in turn, had to deal with the most demanding and challenging period ever. In analysing consumer sentiment towards the safeguards that food businesses can put in place to make guests feel safe, Ubamarket Ltd is claiming that there is now an overwhelming necessity for operators to integrate technology into their set-ups.

Their recent study has revealed that 19 million Brits feel that irrespective of how the pandemic has been managed, they will never feel comfortable going back to hospitality venues unless permanent measures are put in place, they report. On top of this, a further 25 million Brits - over half of the adult population - have indicated that they would only head back to hospitality venues if the establishment 30 May 2021 www.sandwichandfoodtogonews.co.uk

in question has technology in place that minimises their contact with other guests and servers, they also claim.

Key findings from their survey include the fact that irrespective of how well the pandemic is being managed, 39% of Brits agree they will never feel comfortable going back to hospitality venues unless permanent measures are put in place. 57% of Brits agreed that their perception of what is it is to feel safe in hospitality venues has permanently shifted, and 55% of Brits (25,108,000) agreed that they only want to head back to hospitality venues if the establishment has technology in place that minimises their contact with other guests and servers, Ubamarket Ltd found.

Founded in 2016, Ubamarket Ltd is the pioneer of ‘Scan Pay Go’ technology which offers innovative solutions to help provide fast ‘in and out’ visit to supermarkets, and now enjoys partnerships with SPAR and Central England Co-Op. However, with the ensuing consequences of the pandemic, and the success witnessed in the retail arena, Ubamarket Ltd says that it has now acted swiftly to create NOMM (New Order, Magic Menu), and which will seek to be the most sophisticated app available to the wider sector, they say.

APPS & SOFTWARE Taking much of the software from Ubamarket, and evolving it for the hospitality sector, NOMM is the first app of its kind to offer contactless payment, interactive menus, facial recognition, takeaways and deliveries, claim the company.

Furthermore, the benefits for the operators using it include an API cloud-based software that is linked to the POS system, meaning that any changes made to the menus in the restaurant are updated to the app in real time.

All of these features have been built to ensure that fears of contact with others are minimised, maximising the health of both the servers and the guests. The benefits of the app also help to dispel the worries that guests may be required to bring cash to premises amidst confusion over indoor payments.

“The return of hospitality has been hugely welcomed.

Not only does it provide much welcome relief for the business owners that have seen their trading blighted by the pandemic, but it has brought a great alleviation for the mental health of millions of Brits. The prospect to return to our beloved venues is a tantalising thought, but we must ensure that venues use this time to act proactively, to ensure that guests feel safe upon their return,” says Will Broome, CEO of Ubamarket Ltd (www.ubamarket.com).

“Through NOMM, we are providing an app that will bring reassurances and comfort to guests and business owners alike. Once the industry is re-opened fully, we believe that we will have produced the fastest, cheapest and most tech-enabled solution to many of the problems Covid has highlighted.”

DATA AUTONOMY Cheerfy (www.cheerfy.com) - a CRM, loyalty and e-commerce solution dedicated to the hospitality industry – are the company behind Cheerfy Shop which aims to help operators turn their web sites into an e-commerce facilities, as well as provide much needed at-table order and payment technology. Their innovation also gives operators full autonomy over their customers’ data, they point out, therefore allowing them to take back control from third-party delivery providers without the burden of hefty commissions.

The easy to use solution transforms basic web sites into fully branded e-commerce sites, giving operators the ability to sell products directly to customers via their existing web site. It also gives businesses flexibility to offer a range of different menus – for delivery, sit in or collection – all under the operator’s web site domain.

This capability enables operators to provide a direct delivery service that can integrate with cost-effective delivery platforms. In addition, it provides a click and collect service for customers for same-day or future ordering, as well as an order and pay solution for in-venue customers via bespoke QR codes, which collect vital track and trace capable customer data.

The platform can integrate with a business’s point of sale as well as with Cheerfy’s loyalty solution to create a frictionless and personalised process for the customer, automatically updating their loyalty card or voucher with each purchase, and the online payment tool provides operators with instant payment via the businesses Stripe or Checkout.com account.

“The pandemic has had a long-lasting and devastating impact on the hospitality industry across the globe. We wanted to turn the downtime into an advantage, so looked to innovation, and the Cheerfy Shop was born,” says Adrian Maseda, co-founder of Cheerfy.

“From talking to our clients, it was apparent that third party delivery services have a monopoly in the industry, holding onto crucial customer data at prohibitive fees. We wanted to tackle this, and introduced the Cheerfy Shop, which complements our suite of existing customer loyalty services. The pandemic has led to an increasingly congested technology infrastructure, so we’ve sought to amalgamate a full suite of loyalty services under one banner, whilst maintaining simplicity for operators.”

The company’s technology has been utilised at a number of operators across the café, restaurant, and pub and bar industries, including the fast-growing and innovative coffee brand, Black Sheep (the speciality coffee provider’s e-commerce offering was constructed around some 2,000 options across its food and drink menus).

“A particular highlight for us was the instant direct payment access, which removed the need for any intermediaries and created a truly seamless process,” says Black Sheep Coffee’s Gabriel Shohet. “In Cheerfy we’ve found a committed and knowledgeable technology partner who are willing to work collaboratively with us and innovate – something that is imperative in today’s market.”

Cheerfy, which is running in UK, Spanish, US, Italian and Portuguese markets, also provides an end-to-end customer loyalty platform that collects data through Wi-Fi, and utilises it to engage with customers through www.sandwich.org.uk May 2021 31

APPS & SOFTWARE personalised automated email and SMS messages, driving return custom and encouraging up-selling within venue.

From Wi-fi, through to CRM systems, automated personalised marketing services through SMS, push notifications and email, contact and trace systems, customer feedback, loyalty cards and vouchers, the platform allows operators to plug and play, and benefits from seamless integration between all functionalities and, crucially, one point of contact for the operator.

As the industry seeks to restore customer confidence in the safety of eating and drinking out of home, direct communication through these channels is imperative, they feel, and in addition to the abundant options available to operators, the Cheerfy product also includes vital track and trace software to continue to bolster consumer feelings of safety and reassurance.

ROLL OUT AFTER SUCCESSFUL TRIAL Uber Eats has launched Dine-In to support the safe reopening of food businesses. The new feature allows operators to receive in-person orders through the app, helping sites to re-opening safely and efficiently with contactless ordering and payment processes, and coming at no additional cost to the food businesses or customers themselves.

Ahead of outdoor dining opening in England on 12 April 2021, all food businesses on the Uber Eats platform were able to start processing in-person orders through the app. In practice, this new Dine-In feature means that operators can serve their customers efficiently and safely, reducing the need for shared menus and contact between staff and customers.

The roll out follows a successful trial at a number of locations across the UK, such as Baltic Market in Liverpool. By using the Dine-In feature, customers visiting a restaurant are able to scan the restaurant’s unique QR code to browse the menu,

order, and pay - all via the Uber Eats app or the Uber Eats website.

This is the latest offering from Uber Eats to support the UK’s hospitality industry at a critical time. In March 2020, Uber Eats launched its Restaurant Relief programme, which included free delivery for all independent restaurants and businesses on the app, the offer of daily payments, and waiving activation fees for new joiners. Since the pandemic began, 25,000 new restaurants have joined the Uber Eats platform and they say that they will be waiving all commissions and payment processing fees for all Dine-in orders until 31 December 2021.

“We know the last year has been incredibly hard, and we want to champion small businesses and do our bit to support the UK’s economic recovery,” says Toussaint Wattinne, general manager for Uber Eats in the UK and Ireland. “The best way to support restaurants is by getting back out there to support your local, and our new Dine-In feature will enable restaurants to open their doors safely, process orders efficiently, and at no extra cost.”

Tim Haggis, co-owner, Baltic Market Liverpool, adds: “We used the Dine-In at Baltic Market last summer and really enjoyed it. It meant safety concerns, including ordering, were processed efficiently and easily, and we are really excited to welcome customers back to Baltic Market as the lockdown eases.”

Uber Eats food delivery app is available in more than 100 towns and cities across the UK, including Aberdeen, Bath, Belfast, Birmingham, Brighton, Bristol, Cambridge, Cardiff, Dublin, Edinburgh, Exeter, Glasgow, Ipswich, Leeds, Leicester, Liverpool, London, Manchester, Newcastle, Oxford, Portsmouth, Reading, Southampton, Swindon, Windsor and York. There are 10,000+ restaurants on the Uber Eats app and there is an average delivery time of 30 minutes.

Fully automated check-out Earlier this year, It’s Lolly (www.itslolly.com) - a digital EPOS and commerce specialist - debuted SnapServe, a cashierless, fully automated checkout solution. The visionbased, automated system creates a swift and completely contactless walk-through experience for the customer and is a highly efficient new use of AI technology in the UK hospitality sector, claim the company.

Ideal for busy grab-and-go hospitality environments in particular, Lolly SnapServe has been designed to eliminate queues and improve efficiency.

Time per transaction can be reduced to just three seconds. Customers simply place their tray under the vision-based kiosk, which uploads a photo to the SnapServe system. To pay, the customer scans the unique QR code on their Lolly app to identify themselves, and checks out. The customer’s order confirmation and receipt are then sent through within a few minutes of their check-out showing a list of items purchased and a digital receipt that they can review in the App. By removing the touchscreen and human contact elements at the checkout, Lolly SnapServe also helps support social distancing, and other Covid-19 safety protocols, they point out.

32 May 2021 www.sandwichandfoodtogonews.co.uk

APPS & SOFTWARE KITCHEN TECH The pandemic has changed much for the food and hospitality sector in recent times and, with government restrictions now lifting, food safety and hygiene, as well as allergen, challenges are set to be at forefront of the minds of food businesses and their customers.

Throughout the three UK lockdowns, it comes as no surprise that the hospitality and food and beverage industries have been hit the hardest. However, during the last twelve months, almost all industries have seen a rapid change in technology and digital aids, and for many this is now the only way to progress and remain both open and relevant within their sector, these businesses feel.

Ben Gardner, CEO of food safety and technology consultants, Navitas Safety (www.navitas.eu.com), anticipates the rise of kitchen technology, as well as the likely trends that are set to transform, if not futureproof, the industry throughout 2021 and beyond.

“It is safe to say that technology will continue to play a vital role within all industries, and whilst it improves speed, efficiency and reduces human error, it is important to strike the perfect balance between tech-enabled kitchens and a personalised customer experience,” says Ben Gardner.

“Technology should be used to enhance the role of humans, not replace them entirely. By digitising a few aspects of kitchens, such as daily safety checklists, business

owners of small premises alone can save more than 10 hours per month by removing paper-based reporting resting easy in the knowledge that they are compliant with current regulations.

“And with a digital food safety system in place, hospitality business managers can minimise, if not completely mitigate, the risk of a hygiene breach, which they are able to monitor through a live dashboard.

“Digitising essential and time-consuming tasks, such as cleaning checks and temperature recording via automated temperature pods for fridges and freezers, provides staff and business owners with the opportunity to turn their attention to their customers, ensuring that all food safety is taken care of.”

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APPS & SOFTWARE Automated temperature monitoring allows appliances to be monitored 24/7, point out Navitas Safety by ensuring items are always kept at compliant temperatures. Kitchens are now introducing technologies such as food temperature taking devices, they report - for instance, Smart Probes which automatically log data online and can work on a direct alert system that will also ensure staff are quickly notified of any potential issues before they arise.

Reducing the manual aspect of food safety management can quickly allow business owners to focus on providing customers with an unforgettable experience, but for all the right reasons.

THINKING AHEAD “Going forwards, having a digital allergen management and tracking system is going to be essential for businesses within the food and beverage sector. This will ensure that the seller can always prove that they have clearly labelled all allergens within the food they produce for direct sale,” adds Ben Gardner.

“If businesses fail to do so, they will be putting themselves and their customers at risk. A digitised system, which maintains a record of all allergen labels printed, will guarantee that businesses are entirely protected. And, with Natasha’s Law coming into force as of October this year, it is more apparent and important than ever before.”

34 May 2021 www.sandwichandfoodtogonews.co.uk

The Navitas Digital Food Safety system, for example, keeps a record of the food that has been produced, as well as information such as who printed the label, the allergens that were present within the food and when the label was printed.

Users can also cross reference this with the barcode and your POS system for complete traceability, thus helping to provide food businesses with enhanced confidence that they have remained compliant with Natasha’s Law. “Technology isn’t something to just support and help us navigate our way through the current circumstances, though,” Ben Gardner continues.

“Although kitchen staff are unable to work from home, technology can help support workforce management and staff availability. And, when all other areas of the business run smoothly, this will transcend into the kitchen too.

“With the ability to monitor customer trends and forecasts, improve data collection and check stock levels, why would businesses choose not to utilise the power of technology?

“Household brands such as Samsung are integrating new technology into their kitchen appliances, so it is now essential that brands and businesses within the food and beverage sector follow suit.

“Now, many of Samsung’s fridges are somewhat of a family hub. Although integrated with WIFI and the ability to watch TV, they are much more than that. Utilising SmartThings technology, these fridges allow people to see what is inside their fridge, wherever they may be. Aiding the weekly food shop, such technology also allows homeowners to limit food waste, helping with the all-important sustainability efforts within the UK. Whilst these are transforming the homes of thousands, they could now be used to benefit and transform food business kitchens too.

“2021 is the year to go digital and food businesses need to do more with less. Consumers are going to be even more sensitive to food hygiene standards and will choose not to dine with businesses if they feel they are not conforming to the highest levels of safety. Aiding safety and transparency, remote technologies such as in-app ordering and digitised menus should be continued to help limit the need for human contact and disease transmission.

“By going digital, food businesses can focus on the customer experience and let technology innovate, and take care of, many food safety procedures. With that being said, I believe these steps will continue beyond COVID-19 and the likes of online ordering, allergen tracking, plus the ability to pay online straight from your table, will be here to stay.”

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BREAKFAST

Back for

BREAKFAST

Long before ‘lockdown’, breakfast, and brunch occasions, were doing very well, and look set to be popular eating occasions, and in demand, once more as people resume their routines.

GET CREATIVE “With our eating habits continually evolving and new trends emerging, operators need to tap into these in order to stand out from competition in a dynamic breakfast market,” says Kim Hartley, executive business development chef at tortilla manufacturer, Mission Foods (http:// www.missionfoodservice.co.uk/).

“Now lockdown restrictions are easing and people are commuting back into the office, the modern, busier world will mean that many of us (38%, according to Kantar Research Express Survey) will not have the time to enjoy breakfast. So how can operators get

customers through the door, when they are so time poor?

“It starts with the menu. Rather than have a menu with what are seen as traditional breakfast fare, there needs to be something that will make customers stop and think. In short, you need to stand out from the crowd. This means that operators need to have access to a versatile range of products and ingredients to provide consumers with a wide selection of options to choose from.”

Mission Foods says that it supports operators who are looking to expand and update their current menus with more exciting options in a bid to

stand out in a crowded marketplace, by helping them to cater for those who want a quick breakfast, without losing quality. Operators can offer tasty handheld breakfast options with Mission Foods’ versatile range of sandwich carriers, they suggest, at the same time providing a perfectly adaptable foundation for a range of global cuisine, and great for those on the go.

“Customers are constantly looking for something different. With breakfast dishes often trending on social media, the need for stand out, creative breakfast options are more important than ever,” adds Kim Hartley.

36 May 2021 www.sandwichandfoodtogonews.co.uk

9072

BEST SELL

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VERSATILE MENU OPTIONS FOR EVERY OCCASION At Mission Foods we create delicious, authentic and on-trend flatbreads, tortillas & chips Our product range is perfect for deliveries We can also provide chef support to create exciting & innovative menus Our flatbreads, tortillas & chips make the perfect canvas for inspired chefs to create brilliant menus. Ideal for a range of meal occasions - starters, small plates, mains and more

Visit MissionFoodservice.co.uk for more information or visit our socials Mission_Foodservice_UK 9072_2104_f - Mission - S&FGN – Front Page – May Issue.indd 1

Mission Foodservice UK 08/04/2021 17:36

BREAKFAST “Aside from wraps, Mission Foods also offers a wide portfolio of products, to elevate a breakfast dish, such as adding Tortilla Chips to dip into a Shakshuka. Customers are going to want to make time for indulgent, creative options such as this... With a vast library of recipes and in-depth channel knowledge, we support operators in getting the most from their menus and to help to create stand out breakfast and brunches, suitable for any lifestyle.

“The breakfast and brunch world is a competitive place, and operators that play it safe are going to struggle.

By offering alternative and exciting options on your menu you are more likely to entice those who wouldn’t normally stop for breakfast. With a vast library of recipes and in-depth channel knowledge, we support operators in getting the most from their menus and to help to create stand out meals, suitable for any lifestyle.”

BIGGING UP BREAKFAST Breakfast was booming before the pandemic, with thrilling global influences, all day breakfasts and bottomless brunches delighting customers and boosting profits for operators, say potato products supplier, Lamb Weston. Now that restrictions are being lifted again, foodservice operators will want to come back winning by maximising their offer and seizing the moment with this lucrative daypart, they feel.

Breakfast and brunch have been attracting more consumers than ever before, with younger generations leading the way, they claim (brunch having become the hottest social occasion of the weekend, and much

CHILLI BAR-MARKED BRUNCH WRAP Ingredients • 60g sliced avocado • 20g diced tomatoes • 2g fresh red chilli slices & a sprinkle of dried chilli flakes • 1 free range fried or poached egg • 5g fresh coriander • 15g mixed leaves Method 1. Warm a Mission Bar marked Red Chilli Tortilla and top with a handful of mixed leaves.

2. Add sliced avocado, diced tomatoes, fresh coriander and chillies.

3. Top with a fried or poached egg (or two).

4. Season with sea salt and coarse ground black pepper.

5. Roll up and serve. loved by millennials - an estimated 12 million of which make up the UK’s population according to Statista UK millennial population by age 2018 data), and in the process, very often seeking out instagrammable offerings and an unforgettable experience.

Operators can big up their breakfast and brunch offerings by making sure they are tasty, substantial, as well as exciting, say the company who offer a range of potato-based breakfast products. Their crisp, golden breakfast favourites come in a range of shapes and sizes – including Rosti Round, Potato Puffs and three new mini Hash Browns – also designed compliment other breakfast meal components.

Frozen, pre-fried small Potato Puffs are great for your morning fry-up, they suggest, and can be deep fried or oven baked, thus offeriing a quick and easy way to re-shape your breakfast menu.

Crispy on the outside, non-greasy and easy to portion, they are also a timesaving solution for busy kitchens (all have the ‘bite’ consumers are looking

38 May 2021 www.sandwichandfoodtogonews.co.uk

for, due to Lamb Weston’s ingenious new water chilling technique of preparation). Suitable for vegetarians, the entire range is gluten free too.

Inventiveness is the new premiumisation within breakfast, feel Lamb Weston, who suggest taking some of their hash browns and adding them to a filled breakfast sub. Fill a presliced 8” baguette or roll with a mixture of cooked crispy bacon pieces, mashed hard boiled or scrambled eggs and grilled cherry tomatoes. On a separate 8” wooden skewer, add pre-cooked Mini Hash Browns Triangle, Mini Hash Browns Round and Potato Puffs and place along the opening of a baguette or roll just before serving (more innovative ideas, recipes and potato inspiration can be found at www. lambweston.eu/uk).

BAKERY PREFERENCE? “Breakfast remains a popular time for bakery. According to our latest report, Prove It: A Viennoiserie Focus, more than half of consumers say they eat pastries at the start of the day,” says Stéphanie Brillouet, marketing director, Délifrance.

“Lockdown has impacted how consumers are eating their pastries, with more people likely to be enjoying them at home versus on the go or dining in. In fact, 34% have increased their at-home breakfast pastry consumption during lockdown.

Meanwhile, our Great British Bakery Report also suggests that 61% of consumers eat bread at breakfast time.

“There are several wider consumer trends that are impacting the types of bakery products that consumers are interested in. Fans of classic items, such as white bread, baguettes, and classic French Viennoiserie, are looking for comfort and value.

“Conversely, indulgence remains an important driver in the bakery category

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BREAKFAST – and health and wellness during the pandemic also includes self-care, as consumers look for little treats to cheer themselves up or reward themselves.

These consumers are looking for items such as chocolate Viennoiserie, filled croissants, sourdough breads or breads with inclusions.

“Of course, the health and wellness trend continues apace and as well as vegetarian and vegan options, consumers are interested in rye and alternative flours as well as seeded breads and pastries.

“Additionally, veganism is only set to grow further. Consumer diet and lifestyle habits have changed and what we’re seeing now is even consumers that aren’t vegan, are opting to ‘flex’ their diet as they give greater emphasis to their health and wellness; plantbased is synonymous with this and is impacting attitudes to ‘good for you’ products. These trends are here to stay, and it’s firmly cemented particularly when it comes to Viennoiserie.”

MAXIMISING SALES “In foodservice and the on-trade, menus have been streamlined and venues have reduced their staff counts. This means more simple, easier to prepare items have become more important to core ranges. On-trade outlets can offer more takeaway options, individually sealed products will appeal to hygiene conscious consumers,” Stéphanie Brillouet adds.

“Going forward, as lockdowns begin to be lifted, consumers will start to look for a more varied out-of-home experience. They will look for variety and to try new things, at the same time as balancing quality and price.

“Operators should also consider ways to appeal to multiple trends. For example, mini pastries appeal to the indulgence trend as well as the ‘treating’ element of health and wellness.

“Our Great British Bakery Report shows that the croissant is the most talked about Viennoiserie product.

Within that, the top croissant flavours dominating social media are chocolate, followed by almond.

“Convenience, health and choice are the three measures that could encourage people to buy more pastries, and Viennoiserie offers a convenient treat at a time when self-care has become an important part of health and wellness.

“With regard to choice, operators should look to provide options, whether that’s a familiar product, something that reminds the consumer of a happier moment, a product that is perceived to be healthier, a treat or something new and exciting.”

EFFICIENT OPERATION With a lot having changed over the last year as foodservice operators adapted to the radical transformations caused by Covid-19, takeaway offers have become the mainstay for many operators that haven’t been forced to close, and this offers opportunities to modernise menus. One source of inspiration can be the many online resources available – for example, Rational offers a library of recipes, available via the company’s ConnectedCooking platform and the Rational UK app.

“To increase breakfast and brunch business, operators need to encourage existing local customers to return – for example, by utilising the potential of social media and other digital platforms,” suggests Ross Crook, corporate chef, Rational UK. “Personalised messages with essential information, such as opening times, promotions and menus changes, can hugely increase footfall. Loyalty bonuses will encourage return visits.

A personalised digital presence that is consistent across all media platforms ensures that new and existing customers can access and order easily, removing any confusion or frustration.

“Food trends are changing constantly, and being able to react

40 May 2021 www.sandwichandfoodtogonews.co.uk

quickly will help your business stay ahead of the game. A combination of focusing on core items, and ensuring they are consistent, while at the same time offering fresh ideas will keep customers coming back for more, and encourage new ones.”

Intelligent cooking processes, such as Rational’s iProductionManager for the iCombi Pro combi steamer, also help to give a huge degree of flexibility, allowing you to cook lots of different dishes at the same time and thus increase productivity, say the company. iProductionManager can intelligently control and monitor entire meal production sequences, even with different foods. The chef states whether they want to cook in the fastest time or using the energy optimising system, or if they want all the foods to be ready at a certain target time, and the iCombi Pro will take care of everything else.

It even knows the foods that can be cooked together, claim Rational (www. rational-online.com).

“Similarly, the iCombi Pro’s iCookingSuite ensures that cooking results are perfect every time – whether you are simply steaming vegetables, baking gluten-free bread or cooking a full British breakfast,” adds Ross Crook.

“The iCookingSuite function is the iCombi Pro’s cooking intelligence. It regulates the entire cooking process, precisely and always with identical results. If conditions during cooking change, such as the temperature of the food or if the door is opened, the iCookingSuite will intelligently adjust the process. So whatever is being prepared, and whatever the quantity, it will always be cooked as quickly as possible and to the highest quality.

“Modern, multifunctional equipment such as the iCombi Pro can also help to deliver increased cost savings, through both energy efficiency and smarter use of staff time. The iCombi Pro can make it easier to create a more Covid-safe working environment in the kitchen, since it does not require monitoring and can almost work as an extra member of staff, which will be a major benefit to a chef working solo.”

Agrail

SALADS & HEALTHY EATING

opportunities The desire on the part of consumers to eat healthy food, not least salads and plant-based dishes, is set to experience even greater prominence and commercial success in the wake of Covid.

OUR CHANGING EATING HABITS Agrial Fresh Produce - suppliers of washed and ready to eat prepared salads to the retail, foodservice and food manufacturing markets with their well known Florette branded and own label products - report that the last 12 months has seen a real shift in consumer habits and meal occasions, and that has been difficult to predict.

The pandemic has not only contributed to an additional seven billion meals at home, they observe, but an extra three and half billion snacking occasions according to Kantar World Panel Usage Panel (52 we 21.02.21).

Over a half of these in home meal occasions have been in home lunches, the company report, who add that as people have been working from home, they have been looking for healthier,

easy to prepare lunches of which sandwiches were a go to.

While health and lifestyle considerations continue to grow, the company also feel that that consumers were still looking for mini pick me ups throughout the day. So perhaps it’s no surprise to discover, then, that 2020 was the year where snacking NPD excelled, with six out of the top 10 most successful innovations being part of the snacking category (crisps, biscuits and confectionary). They all shared a common theme around bold flavours, premiumisation and the sharing occasion in home, and were also backed by big household brand names according to Kantar FMCG Purchase Panel 52 we to 27.12.20 data.

With restrictions now beginning to ease, it is predicted that the food to

42 May 2021 www.sandwichandfoodtogonews.co.uk

go market will finally begin to recover.

Indeed, in their latest Food to Go Trends Report 2021, Lumina Intelligence said over a quarter of people returning to work have missed food to go, with many consumers suffering from ‘lunch fatigue’ and therefore eager to explore what the market will have to offer when they can return. This is a big opportunity for operators to capitalise on this new demand with new and exciting sandwiches and salads, and with suppliers like Agrial saying that they are well placed to help supply this demand.

Health remains a key focus - especially with the proposed regulations on High Fat, Salt and Sugar (HFSS) on food and drink products due to come in soon - Agrial acknowledge.

The health agenda has been increased

Agrail Sandwich & Snack News magazine Advert_March2021.qxp_Layout 1 06/04/2021 16:55 Page 1

SALADS & HEALTHY EATING by the knock-on impact of lockdown, they point out - a survey of 2,254 UK residents aged 16-75 (completed by King’s College London in partnership with Ipsos MORI) found that 48% of people felt they had put on weight since the first lockdown was announced. And with this at the forefront of many people’s minds, consumers are now looking for fresh, tasty and healthy alternatives for their meal occasions, Agrial feel, and in turn meaning that enabling food operators to be able to meet this demand whether via their ingredient options or complete ready to go salad bowls will be of increasing importance.

ALL PLANT Founded by brothers JP and Alex Petrides, allplants claims to be the UK’s leading plant-based delivery service, making it easy and exciting to eat more plants, with delicious, chef-made meals delivered to your door, say the company.

Since launching in 2017, their prepared dinners have proved to be extremely popular, with over two million meals and a clean sweep of Great Taste awards. For example, customers can indulge in their Green Goodness Bowl, or treat themselves to cashew creamed, Mac & Greens, in a matter of minutes.

The founder of allplants, Jonathan Petrides, has also recently been named Start-up Entrepreneur of the Year at the inaugural Food & Drink Heroes awards. Nearly 100 founders were shortlisted across 11 categories, with winners determined by a panel of

industry experts who assessed finalists’ entrepreneurial stories, rather than just their balance sheet. allplants says that it is focused on only using supremely healthy food and hyper convenience in order to inspire more people to start their journey into eating more plants, having won several culinary awards for its boundarypushing products while building up what they believe to be Europe’s largest plant-based kitchen in North London (and where they are soon to cook their three millionth meal).

Launched by the creators of the Great British Entrepreneur Awards, Food & Drink Heroes recognises and champions entrepreneurs within the UK’s food and drink industry, and their inaugural Start-up Entrepreneur of the Year Award was awarded to Jonathan Petrides for standing out as someone who has given everything to guiding their business through those all-important nascent stages, while also responding to the many inevitable challenges with a positive and entrepreneurial attitude.

In the last year, Jonathan Petrides’ company has doubled its monthly meal deliveries, and continues to launch exciting plant-based dishes every month whether it’s breakfast (smoothies and chia pots), lunch (protein power bowls), or dinner (stews, curries and pastas) that are healthier for you and the planet. Reviewed by the Sunday Times’ revered restaurant critic in recent times, Marina O’Loughlin hailed allplants as: “first-class” and saying she’ll “definitely be ordering again”.

Not only award-winning in taste, sustainability is also key to the company’s mission. People and planet go alongside profit, they emphasise, with allplants being one of the first food manufacturing brands in the world to achieve B-Corp certification, they report. Dishes are therefore delivered via carbon neutral deliveries, in 100% recyclable and partly compostable packaging. allplants say that they are also committed to using zero air-freighted

44 May 2021 www.sandwichandfoodtogonews.co.uk

produce and have donated over 30,000 of its meals to its partners City Harvest.

Also, 100% of employees, from kitchen porters to chefs and engineers are granted stock options in allplants when they join the company.

In March, they added a new lunch range to their mean which means customers can order breakfast, lunch and dinner – plus sides, desserts and smoothies – in one handy service, also making allplants the UK›s first plantbased food delivery service to serve across all food occasions, they claim.

As more and more people move towards home working, allplants’ new lunch range aims to provide nourishment and convenience. In their survey of 500 customers, 42% of respondents said ‘convenience’ and ‘health’ were the most important factors for them when it comes to lunch, and with the majority, 10 minutes is the length of time customers spent preparing lunch, it was also found.

The lunch bowls are low in saturated fat and sugar, having been designed with an in-house nutritionist. All the dishes are flash-frozen, helping to ensuring nutrition and taste are locked in. Customers simply reheat to have a healthy meal option in minutes.

The price of an allplants box of six meals costs £40.50 for single portions (£6.75 per meal) or £59.88 for double portions (£4.99 per meal), and customers can add up to nine extras, including breakfasts, smoothies, side dishes and desserts, starting from £3.00.

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To advertise please call Paul Steer on 01291 636342 May 2021 45

INSIGHT

How COVID-19 has changed eating out over the last

12 months It’s now more than 12 months since the UK’s first COVID-19 lockdown, and one of the sectors that has been most heavily impacted is hospitality. Here, market researchers, the NPD Group, pick out eight eating out/eating in trends from the pandemic’s first year (March 2020 to February 2021), and suggest how they might unfold as lockdown eases.

Delivery, click & collect, deals, drivethru, treating and vegan From a surge in home deliveries to the growth of collection, the rise of eating on a deal, the surge of drive-thru, treating to beat boredom, a doubling of choosing vegan and veggie options, the rise of al fresco dining and a laser-like focus on delivering the best customer service, here’s how COVID-19 has changed the way we eat out (and in).

Delivery - in the 12 months of COVID, delivery’s share of out of home eating has more than doubled Ordering takeaway main meals for home delivery has been a big part of locked down life and, according to the NPD Group’s consumer data, spend increased 50% during the 12 months to February 2021. Many consumers used delivery services for the first time – particularly older and more affluent groups. The NPD Group’s consumer research suggests about half of these new users of delivery services will stay.

Looking ahead, Dominic Allport, insights director (foodservice), the NPD Group says: “With more working from home, delivery has moved beyond the

evening meal to an option for all times of the day. Deliveries of snacks and coffee has emerged as a growth area which will continue to expand in 2021.”

Collection - worth £400 million to Britain’s local restaurants during February 2021 Chains, pubs, and local restaurants alike increased their digital ordering capabilities during lockdowns and tiering. While the NPD Group’s consumer data shows that spend on digital click and collect orders has grown 51% in the 12 months to February 2021 to reach £1.5bn, hungry consumers - mainly from older age groups - were still happy to pick up the phone and talk directly to their local takeaway. In total, almost £3.5bn has been spent on collected food and drink orders from restaurants over the 12 months to February 2021 - that’s 11% of total spend on out of home eating.

Dominic Allport explains: “Collection is here to stay. Even as lockdown ends, operators will continue to invest in digital this year with apps for ordering, paying and loyalty schemes for takeaway food.”

46 May 2021 www.sandwichandfoodtogonews.co.uk

Meal deals and money off incentives - average spend on deal up by 24% Over the 12 months to February 2021 more than one-third of all eat out spend (almost £11bn out of a total of £31bn) was driven by some sort of deal or promotion as restaurants tried to maximise trade. A big part of this was last August’s Eat Out to Help Out Scheme, when a record 42% of eating out spend was on a deal. While this government-backed scheme is unlikely to be repeated, looking for a deal is now hardwired into most consumers’ behaviour, so promotions will continue to remain important during the rest of 2021. The good news for restaurants is that over the last year per person spend on deal is 9% higher and has grown twice as fast as spend not on deal.

Dominic Allport adds: “As we exit the pandemic, we expect the importance of promotions and deals in attracting customers to grow as operators fight for market share.

Consumers have shown they’re willing to both buy more and spend more than average on a deal which bodes well for trading levels in future.”

INSIGHT

A 50% increase in the importance of drive-thru spend for coffee chains and quick service restaurants Drive-thru has benefitted from lockdowns and tiering. The NPD Group’s data indicates that £2.3bn was spent at Britain’s 2,000 quick service restaurants (QSR). Coffee chains with drive-thru in the 12 months to February 2021 saw a 14% increase in spending versus the same period a year ago.

Drive-thru spending hit record levels in 2020, accounting for as much as 16% of all spend on QSR and coffee chains in December. Overall, during the 12 months since COVID-19 has impacted the hospitality sector, drive-thru spending represented 12% of total spend, a 50% increase in importance compared to the situation pre-COVID. NPD’s Dominic Allport says: “Already on the rise, the popularity of drivethru in Britain has had a boost from COVID-19 as people tend to feel more secure in their cars. As we face a new way of living, with more time in our vehicles and a greater reliance on online and digital ordering, operators are investing in drive-thru. We expect to see more pop-up drive-thrus and for menus to expand to pizza, Indian, vegan and other cuisines.”

Boredom boosts treating occasions which have grown in importance during COVID-19 Over the last year everyone has been desperate for an edible treat to help relieve the boredom of lockdown.

When motivated by the need for a treat, average spend per person is 10% higher than average. The NPD Group’s data shows that since the start of the pandemic consumers have spent more than £8.2bn on treating occasions, accounting for 26% of all spending in the 12 months to Feb 2021, compared to 18% a year earlier. While having a takeaway dinner remains a key part of many lockdown routines, people are increasingly looking for treats that include snacks at other times of the day.

Breakfast, while still only representing 6% of treating spend, has seen average spend per person jump by 25%, almost twice the overall increase, as consumers have started indulging in a coffee or a snack via delivery.

Vegetarian and vegan More than £1bn of consumer spending is now linked to offering vegetarian and vegan menu options. This represented almost 4% of total foodservice spending in the year to February 2021, up from around 2% pre-COVID. At 15% of all visits, breakfast is when offering a vegetarian or vegan menu option is most important for consumers, an overindex of 31% compared to breakfast’s overall importance.

Eating and drinking al fresco Operators are maximising every outdoor space they can find, including pavements and car parks, to be able to serve food and drinks from April 12 while keeping social distancing in place. Temporary easing of the planning rules has aided this move, which looks likely to be longer term.

Dominic Allport says: “Creativity is the name of the game here. With some scientists warning social distancing will be in place for years, not months, operators need to find ways to serve customers outside, bearing in mind the British weather. Many city centre venues don’t have much or any outdoor space, and these businesses will need to focus on COVID measures indoors while ramping up takeaway options.”

Customer service Dominic Allport observes: “Restaurant operators have more routes to the customer than ever before.

While this helps maximise revenue, it makes the important task of delighting and retaining customers more complicated. To really stand out and win market share during reopening, restaurants must make sure their customers feel engaged and empowered to maintain their loyalty.

With the increased importance of digital, having an excellent experience online or via an app and making sure it seamless integrates with other elements of the customer experience will be increasingly critical.”

Note: The NPD Group describes snacking as a daypart. It is perceived by consumers as something other than a main meal. For this analysis, they consider snacking to be everything other than breakfast, lunch and dinner.

NPD (www.npd.com) offers data, industry expertise, and prescriptive analytics to help their clients grow their businesses in a changing world.

Over 2,000 companies worldwide rely on them to help measure, predict, and improve performance across all channels, including brick-and-mortar, e-commerce, and B2B. They have services in 19 countries worldwide, with operations spanning the Americas, Europe, and APAC.

www.sandwich.org.uk May 2021 47

NEW MEMBERS Wherever we are in the chain, be that in the hatcheries, on the farms or in the processing plants, our ISO17065-accredited independent auditors are constantly checking thousands of audit points, so that you don’t have to.

Processing standards - it’s what sets the Lion apart Across the world the standard and quality of eggs and egg products can vary dramatically, and there is very little legislation to offer food manufacturers and consumers the reassurance they need.

That’s why the UK operates the only recognised, comprehensive processing standard for eggs anywhere in the world. The Code of Practice for the production of Lion quality egg products sets standards that work across all systems of production, protecting eggs from the moment they are laid to the time they are delivered to food manufacturers. There is no equivalent Code of Practice anywhere in the world.

American Pan is a world leader in pan design, manufacturing, coating and refurbishment. We supply some of the world’s leading sandwich restaurants and largest plant bakeries. We have bread tins and baking trays with multiple coating options in stock for producing a variety of breads and baked goods of different sizes and shapes. If we don’t have what you need in

Issues with imports In recent years there have been a number of food safety issues associated with egg products produced in Europe and further afield.

Using them also adds unnecessary food miles, and does not guarantee the high standards set out in the Code of Practice for the Production of Lion Quality Egg Products.

Shoppers want and expect British eggs in the food they buy A survey of 3,000 British shoppers on their attitudes towards the use of eggs and egg ingredients in prepared foods showed overwhelming support for the increased use of British egg ingredients and clear labelling: • 2/3 of shoppers asked were disappointed to discover that the egg in certain food they buy is not always British • More than 60% of shoppers are worried about the quality and safety of eggs produced in other countries

stock, we can provide custom solutions to meet your exact specifications.

Our refurbishment and life cycle services ensure your operation gets maximum value for your investment. For more information on refurbishment visit www.pancleaning.com

48 May 2021 www.sandwichandfoodtogonews.co.uk

• Almost half of shoppers would change what or where they buy their food if they discovered British eggs were not being used • Shoppers want to see the British Lion mark on foods that contain eggs, with more than 3/4 saying they would have more confidence about the quality of foods, like salads or Scotch eggs, if they knew where the egg had come from • 75% said they would be more likely to purchase a product if the packaging featured the British Lion Choosing British Lion egg products The Lion scheme sets the standard across the world and there is no other comprehensive Code for egg products.

Whether you’re just looking for consistently high quality, safe egg products, a dark or light yolk, or even just supply guarantees, the UK industry has a wide range of British Lion egg products suppliers to meet your needs.

British Lion Eggs Tel: 0207 052 8899 Email: info@britegg.co.uk www.egginfo.co.uk

American Pan UK Tel: 0161 5041176/07966 490158 Email: mpicconi@americanpam.com www.pancleaning.com

NEW MEMBERS Now, almost two decades on we are operating out of 18 sites across the UK, with a varied and wide range of products and services in the world of packaging.

Reflex Pack Plus - the sustainable lined board division of Reflex Group.

The environmentally conscious lined board products use zero migration water-based inks and adhesives, which are the hallmarks of this truly revolutionary technological advancement in recyclable packaging.

Food to go products include: - Sandwich skillets - Wrap boxes - Baguette sleeves - Salad boxes - Sushi trays Reflex Group Tel: 01455 852400 Email: melissaa@reflexlabels.co.uk www.reflexlabels.co.uk

Our story began in 2002 with a vision of what the future could look like in packaging. We had a sense of purpose to create a more efficient, sustainable and environmentally friendly way of working. This shapes the way we see, perceive and interact with packaging and is at the heart of everything we do. Future proofing investments and involving customers in innovations creates an environment that stimulates a culture of entrepreneurship for exceptional packaging creation

NEW PRODUCT

Herald bolsters eco-friendly range Having introduced a selection of 100% compostable hot cups, with both double and ripple wall options, Herald is strengthening its commitment to providing its customers with a varied choice of premium, eco-friendly products this summer.

The quality disposables manufacturer and supplier is offering a choice of greener products to meet the increased demand from the catering and food to go sectors, with outdoor events back on the agenda, post-Covid, and restaurants and cafés aiming to maximise their takeaway options.

Recognising that many new customers are keen to provide fully sustainable and green products, Herald has prioritised providing an additional ripple wall option to its line of compostable hot cups, along with a selection of sizes. The sizes – 8oz, 12oz and 16oz – acknowledge the needs of existing customers who may want to to make the switch to the 100% compostable product by complementing the lids that Herald currently has available.

“The increase in takeaway demand for cafés, restaurants and pubs means that the market has expanded for disposable cups and many of the

new customers that we’re attracting are conscious of their own customers’ environmental considerations,” says MD, Yogesh Patel.

Call 0208 507 7900, or visit www. heraldplastic.com to order a copy of the new catalogue.

www.sandwich.org.uk May 2021 49

BSA Product Index Yoghurt

Sauces & Ketchups

SERVICES

FISH PRODUCTS

Freshfayre

Blenders

Crayfish

Bespoke Software

Futura Foods UK Ltd.

Caterers Choice

Freshfayre

Mezze

Ornua Ingredients Europe

Freshfayre

Royal Greenland Ltd.

Sour Cream

Pauwels UK

Prawns

Freshfayre

Piquant

CHUTNEYS & RELISHES

The Ingredients Factory

ADVISORY & CONSULTANCY

Platopus Systems Ltd. Business Systems Mezze Nutritics Platopus Systems Ltd.

Chutneys Freshfayre

E Commerce

Leathams

Platopus Systems Ltd.

Mizkan Euro Ltd.

Factory

The Ingredients Factory

Grote Company

Zafron Foods Ltd.

Food Attraction Ltd. FSC Millitec Food Systems Ltd. Zafron Foods Ltd. Food Safety ALS Food & Pharmaceutical

Relishes Blenders Freshfayre Harvey & Brockless Leathams

Zafron Foods Ltd. DRINKS Juices Caterers Choice Freshfayre Leathams EGGS & EGG PRODUCTS Eggs (hard boiled) Freshfayre Fresh-Pak Chilled Foods

Mizkan Euro Ltd.

Fridays

Nutritics

The Ingredients Factory

Egg Products

Retail

Zafron Foods Ltd.

British Lion Eggs

Food Attraction Ltd.

Pickles

Freshfayre

Freshfayre

Fresh-Pak Chilled Foods

Leathams

Fridays

The Ingredients Factory

Futura Foods UK Ltd.

British Lion Eggs

FSC BAKERY PRODUCTS Doughnuts Moy Park Ltd. Morning Goods New York Bakery

Salsa Blenders Freshfayre

Leathams Zafron Foods Ltd.

Freshfayre H Smith Food Group plc Royal Greenland Ltd. Zafron Foods Ltd. Salmon Caterers Choice Freshfayre Leathams The Fintastic Fish Co.

Freshfayre

H Smith Food Group plc

FOOD WHOLESALERS

Meatballs

Country Choice Foods

Pork

FRUIT

Freshfayre

Booker Wholesale

Canned Fruit Caterers Choice Ltd.

Blenders

Jacksons Bakery

Coffee Machines

Freshfayre

La Cimbali UK

Speciality

Fresh-Pak Chilled Foods

Food Attraction Ltd.

Pauwels UK

Caterers Choice Ltd.

Dressings Blenders

Harvey & Brockless

Pauwels UK

BUTTER & SPREADS

Spreads

Butter

Blenders

Freshfayre

Pauwels UK

Spreads

Mayonnaise

Freshfayre Harvey & Brockless Spreads (olive) Freshfayre Leathams CHEESE & DAIRY PRODUCTS

Blenders Caterers Choice Freshfayre Fresh-Pak Chilled Foods Harvey & Brockless Pauwels UK

Cutting & Slicing Equipment Grote Company Millitec Food Systems Ltd. Depositing Machinery Grote Company Millitec Food Systems Ltd. Labelling Systems & Barcoding Nutritics Planglow Ltd. Reflex Lables Mobile Catering Vehicles Jiffy Trucks Ltd.

Piquant

Retail Display

Zafron Foods Ltd.

Flexeserve

Mustards

Sandwich Making Machinery

Blenders

Deighton Manufacturing

Norseland Ltd.

Pauwels UK

Grote Company

Ornua Ingredients Europe

Zafron Foods Ltd.

Millitec Food Systems Ltd.

Cheese Freshfayre Futura Foods UK Ltd. Harvey & Brockless Leathams

50 May 2021 www.sandwich.org.uk

Leathams

Freshfayre

Fresh

Bread Making Ingredients

Gierlinger Holding GmbH

Zafron Foods Ltd.

Pineapple

Millitec Food Systems Ltd.

2 Sisters Food Group

Lamb

Millitec Food Systems Ltd.

Mission Foods

Duck

The Fintastic Fish Co.

Dips

Grote Company

Leathams

Smithfield Foods Ltd.

BREAD & ROLLS

Zafron Foods Ltd.

Freshfayre

Moy Park Ltd.

Leathams

Jacksons Bakery

Continental

H Smith Food Group plc

Grote Company

The Ingredients Factory

Smithfield Foods Ltd.

Freshfayre

Caterers Choice

MAYONNAISE

New York Bakery

Seara Meats BV

Ham

Guacamole

Deighton Manufacturing

Moy Park Ltd.

Tuna

Deighton Manufacturing

Conveyors

Leathams

H Smith Food Group plc

DRESSINGS, SAUCES AND

Mission Foods

H Smith Food Group plc

Royal Greenland Ltd.

Buttering Machinery

Freshfayre

Freshfayre

Freshfayre

The Ingredients Factory

Food Attraction Ltd.

Dawn Farms UK

H Smith Food Group plc

General

Zafron Foods Ltd.

2 Sisters Food Group Cargill Protein Europe

Seafood/Shellfish Products

EQUIPMENT & VEHICLES

Tortilla & Wraps

Chicken

Snowbird foods Dawn Farms UK Gierlinger Holding GmbH H Smith Food Group plc Leathams Moy Park Ltd. Sausages Freshfayre Gierlinger Holding GmbH Leathams

Caterers Choice

Moy Park Ltd.

INSURANCE

Smithfield Foods Ltd.

Insurance Protector Group LABELS

Bunzl Catering Supplies Nutritics Planglow Ltd. Reflex Labels

Snowbird foods Turkey 2 Sisters Food Group Freshfayre H Smith Food Group plc Leathams Moy Park Ltd.

Tri-Star Packaging Supplies Ltd.

Smithfield Foods Ltd.

MEAT PRODUCTS

OILS

Bacon

Freshfayre

Dawn Farms UK

ORGANIC PRODUCTS

Dew Valley Foods

Fridays

Freshfayre

Leathams

H Smith Food Group plc

Pauwels UK

Gierlinger Holding GmbH Leathams Moy Park Ltd. Smithfield Foods Ltd. Beef Freshfayre H Smith Food Group plc Leathams Moy Park Ltd. Canned Meat Freshfayre

PACKAGING Cardboard Colpac Ltd. Coveris Flexibles (St Neots) UK Ltd. RAP Ltd. Disposable Bunzl Catering Supplies Colpac Ltd. Coveris Flexibles (St Neots) UK Ltd. RAP Ltd. Nutritics

Moy Park Ltd.

Reflex Lables

Smithfield Foods Ltd.

Tri-Star Packaging Supplies Ltd.

BSA Manufacturers & Distributors Food wraps RAP Ltd. Tri-Star Packaging Supplies Ltd. Plastic Tri-Star Packaging Supplies Ltd. Sandwich Packs Colpac Ltd. Coveris Flexibles (St Neots) UK Ltd. RAP Ltd. Tri-Star Packaging Supplies Ltd. PASTA

Caterers Choice Ltd. Freshfayre Leathams

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

Pasta Foods SANDWICH FILLINGS (READY PREPARED) Fresh Fillings 2 Sisters Food Group Freshfayre Fresh-Pak Chilled Foods Fridays Harvey & Brockless Zafron Foods Ltd. Frozen Fillings 2 Sisters Food Group SOUPS

Freshfayre Leathams VEGETABLES & HERBS Canned Vegetables Caterers Choice Ltd. Freshfayre Chargrilled Vegetables Leathams Moy Park Ltd. Jalapenos Caterers Choice Ltd.

AROUND NOON (LONDON) LTD. 762A/763A Henley Road, Slough SL1 4JW Tel: 01753 523 636 Fax: 01753 573 125 infoANL@aroundnoon.com www.aroundnoon.com BRADGATE BAKERY Beaumont Leys, Leicester, LE4 1WX Tel: 0116 2361100 Fax: 0116 2361101 commercialftg@samworthbrothers.co.uk

Freshfayre SALAD Fresh Agrial Fresh Produce Ltd. Freshfayre Salad (prepared) Agrial Fresh Produce Ltd. Sundried Tomatoes Caterers Choice Ltd. Freshfayre Leathams Plc Sweetcorn Caterers Choice Freshfayre Tomatoes Caterers Choice Freshfayre

DELI-LITES IRELAND LTD. Unit 1 Milltown Industrial Estate, Warrenpoint, County Down BT34 3FN Contact: Ronan Gourley Tel: 028 417 54807 ronan.gourley@delilites.com www.delilites.com

GREENCORE FOOD TO GO LTD PARK ROYAL Willen Field Rd, Park Royal, London NW10 7AQ Contact: Clare Rees Tel: 0208 956 6000 Fax: 0208 956 6060 clare.rees@greencore.com www.greencore.com GREENCORE FOOD TO GO LTD – MANTON WOOD Manton Wood, Enterprise Zone, Retford Road, Manton, Worksop, Notts, S80 2RS Contact: Sales Tel: 01909 512600 Fax: 01909 512708 www.greencore.com GREENCORE FOOD TO GO LTD – BROMLEY BY BOW Prologis Park, Twelvetrees Crescent, London E3 3JG Tel: 0207 536 8000 Fax: 0207 536 0790 Contact: Sales sales@greencore.com www.greencore.com GREENCORE FOOD TO GO LTD. – ATHERSTONE Unit 7, Carlyon Road Industrial Estate, Atherstone Warwickshire CV9 1LQ Contact: Alex McLaren Tel: 01827 719 100 Fax: 01827 719 101 alex.mclaren@greencore.com www.greencore.com GREENCORE FOOD TO GO LTD. – HEATHROW Unit 366 Stockley Close, West Drayton, London UB7 9BL Contact: Alex McLaren Ray-Odekeye Tel: 0208 629 8600 alex.mclaren@greencore.com www.greencore.com

MELTON FOODS

3 Samworth Way, Leicester Road, Melton Mowbray, Leicestershire LE13 1GA Tel: 01664 484400 Fax: 01664 484401 commercialftg@samworthbrothers.co.uk

SIMPLY LUNCH

Unit 2 ,ZK Park, 23 Commerce Way, Croydon

ON A ROLL

CR0 4ZS

The Pantry, Barton Road,

Tel: 0345 2007631

SANDWICH COMPANY

Contact Sales

Middlesbrough TS2 1RY

sales@simplylunch.co.uk

Contact: James Stoddart

www.simplylunch.co.uk

Tel: 01642 707090

STREET EATS FOOD LTD.

Fax: 01642 243858 jstoddart@onarollsandwich.co.uk www.onarollsandwich.co.uk

Prince William Avenue, Sandycroft, Deeside, CH5 2QZ Tel: 01244 533888 Option 1

orders@streeteatsfood.co.uk enquiries@streeteatsfood.co.uk RAYNOR FOODS

www.streeteatsfood.co.uk

Farrow Road, Widford Industrial Estate, Chelmsford, Essex CM1 3TH Contact: Heather Raynor Tel: 01245 353249 Fax: 01245 347889 sales@sandwiches.uk.net www.sandwiches.uk.net REAL WRAP

COMPANY LTD.

Unit Haslemere Industrial Estate,Avonmouth, Bristol BS11 9TP Contact: Jason Howell Tel: 0117 3295020 jason@realwrap.co.uk www.realwrap.co.uk SAMWORTH BROTHERS MANTON WOOD

THE SOHO SANDWICH COMPANY

Unit 7 Advent Business Park, Advent Way, London N18 3AL Contact: Daniel Silverston Tel: 0203 058 1245 Fax: 0207 739 1166 dan@sohosandwich.co.uk www.sohosandwich.co.uk TIFFIN SANDWICHES Tiffin House, 20

Commondale Way, Euroway Trading Estate,

Manton Wood,

Bradford, Yorkshire

Enterprise Park, Worksop,

BD4 6SF

Nottinghamshire S80 2RS

Contact: Sales

Tel: 01909 511800

Tel: 01274 494939

commercialftg@samworthbrothers.co.uk

sales@tiffinsandwiches.co.uk

www.samworthbrothers.co.uk

www.tiffinsandwiches.co.uk

The British Sandwich Quality Promise The sandwich manufacturers and distributors listed above support The British Sandwich Association Code of Practice as The Minimum Standard for Sandwich Making and are subject to regular independent audits. Copies of BSA Audits are available, on request,to buyers (subject to agreement of manufacturers) by calling us on 01291 636338

www.sandwich.org.uk May 2021 51

BSA Suppliers Index 2 SISTERS FOOD GROUP B2B Leechmere Industrial Estate, Toll Bar Road, Sunderland, Tyne & Wear SR2 9TE Contact: Marie Marandola Tel: 07873 301954 sunderlandsales@2sfg.com Marie.Marandola@2sfg.com www.2fsg.com

AGRIAL FRESH PRODUCE LTD. Unit 5 Walthew House Lane, Martland Park Industrial Estate, Wigan WN5 0LB Contact: Emma Hesketh Tel: 01942 219942 emhesketh@afproduce.co.uk www.agrialfreshproduce.co.uk

ALS FOOD & PHARMACEUTICAL Sands Mill,Huddersfield Road Mirfield, West Yorkshire WF14 9DQ Contact: Nigel Richards Tel: 01354 697028 Fax: 01924 499731 sales.uk@alsglobal.com www.als-testing.co.uk

BLENDERS Whitestown Road, Tallaght, Dublin 24 DV24 VY75, Ireland Contact: Barnaby Barber Phone: 00 353 14536960 /07741 639006 barnaby.barber@blenders.ie www.blenders.ie

BOOKER WHOLESALE Equity House, Irthlingborough Road,Wellingborough, NN8 1LT Contact: Andy Milne 07587 886315 andrew.milne@booker.co.uk www.booker.co.uk BRITISH EGG INFORMATION SERVICE British Lion Eggs 95 Cromwell Road London SW7 4DL Sales Contact: Phil Slaney Phone: 0207 052 8899 E-mail: info@britegg.co.uk Web: www.egginfo.co.uk/ british-lion-egg/products

CARGILL PROTEIN EUROPE Clerkenleap Barn, Bath Road, Broomhall, Worcester WR5 3HR Contact: Claire Thomas Tel: 0121 7253476 Claire_Thomas@cargill.com www.cargill.co.uk

CATERERS CHOICE LTD Parkdale House, 1 Longbow Close, Pennine Business Park Bradley, Huddersfield HD2 1GQ Contact: Sarah Booth Tel 01484 532666 Fax 01484 532700 sarah@catererschoice.co.uk www.catererschoice.co.uk

COLPAC LTD Enterprise Way, Maulden Road, Flitwick, Bedfordshire MK45 5BW Contact: Sales Department Tel: +44 (0) 1525 712261 Fax: +44 (0) 1525 718205 info@colpac.co.uk www.colpacpackaging.com

DAWN FARMS UK Lodge Way, Lodge Farm Ind. Est, Northampton NN5 7US Contact: Hannah Foster Tel: 01604 583421 Fax: 01604 587392 info@dawnfarms.ie www.tmifoods.co.uk Accreditation body: BSA

FRIDAYS

DEIGHTON MANUFACTURING (UK) LTD Gibson Street, Leeds Road, Bradford, West Yorkshire BD3 9TR Contact: Andy Hamilton Tel: 01274 668771 Fax: 01274 665214 sales@deightonmanufacturing.co.uk www.deightonmanufacturing.co.uk

Accreditation body: BSA

Chequer Tree Farm, Benenden Rd, Cranbrook, Kent TN17 3PN Contact: Bridget Friday Tel: 01580 710250 Fax: 01580 713512 bf@fridays.co.uk www.fridays.co.uk

FOOD ATTRACTION LTD. Langham Court, 21

Langham Road, Leicester

www.jakeandnayns.com DEW VALLEY FOODS Holycross Road, Thurles, County Tipperary, Ireland Contact: Christina Murphy Tel: 00353 504 46110 Fax: 00353 504 23405 cmurphy@dewvalley.com www.dewvalley.com FLEXESERVE The Alan Nuttall Partnership Ltd Orchard House, Dodwells Road, Hinckley Leicestershire LE10 3BZ Contact: Warwick Wakefield Email: info@flexeserve.com Web: Flexeserve.com

COVERIS FLEXIBLES UK LTD. 7 Howard Road, Eaton Socon, St Neots, Cambridgeshire PE19 8ET Contact: Sales Department Tel: 01480 476161 Fax: 01480 471989 stneots.sales@coveris.com www.coveris.com

FRESH-PAK CHILLED FOODS 1 Waterside Park, Valley Way, Wombwell, Barnsley S73 0BB Contact: Mike Roberts Tel: 01226 344850 Fax: 01226 344880 mike.roberts@fresh-pak.co.uk www.fresh-pak.co.uk

PANTONE NEUTRAL BLACK U

52 May 2021 www.sandwich.org.uk

www.harveyandbrockless.co.uk Accreditation body: BSA

Contact: Jake Karia jake@foodattraction.com

FRESHFAYRE A trading division of Fresh Direct Unit 10, Severn Way, Leeds LS10 1BY Contact: Telesales Tel: 0113 277 3001 sales@freshfayre.co.uk www.freshfayre.co.uk

C 0% M 0% Y 0% K 85% WEB #4B4846

tina.alemao@harveyandbrockless.co.uk

Tel: 0116 2744066

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 C 0% M 60% Y 65% K 0% WEB #FF854F

HARVEY & BROCKLESS 44-54 Stewarts Road London SW8 4DF Contact: Tina Alemao Tel: 0207 8196045 Fax: 0207 8196027

LE4 9WF

FSC

Cheddar Business Park, Wedmore Road, Cheddar, Somerset BS27 3EB Contact: James Simpson Tel: 01934 745600 Fax: 01934 745631 james@thefscgroup.com www.thefscgroup.com

FUTURA FOODS UK LTD.

PANTONE 1585 U

GROTE COMPANY Newtech Square, Zone 2 Deeside Industrial Park CH5 2NT Contact: Paul Jones Tel: 01978 362243 Fax: 01978 362255 sales@grotecompany.com www.grotecompany.com

The Priory, Long Street,

Dursley, Gloucestershire GL11 4HR Contact: Jo Carter Tel: 01666 890500 Fax: 01666 890522 jo@futura-foods.com www.futura-foods.com

GIERLINGER HOLDING GMBH

Weingartenstraße 14, A-4100, Ottensheim, Austria Contact: Harry Prutton Tel: 07747 621586 hp@gierlinger-holding.com www.gierlinger-holding.com

H SMITH FOOD GROUP PLC 24 Easter Industrial Park, Ferry Lane South, Rainham, Essex RM13 9BP Contact: Chris Smith Tel: 01708 878888 chris@hsmithplc.com www.hsmithplc.com INSURANCE PROTECTOR GROUP B1 Custom House, The Waterfront, Level Street, Brierley Hill DY5 1XH Tel: 0800 488 0013 business@ipgdirect.co.uk www.insuranceprotector.co.uk

JACKSONS BAKERY 40 Derringham Street, Kingston upon Hull HU3 1EW Contact: Commercial Team Phone: 01482 301146 hello@jacksonsbread.co.uk www.jacksonsbread.co.uk JIFFY TRUCKS LTD 26 Jubilee Way, Shipley West Yorkshire BD18 1QG Tel: 01274 596000 Contact: John Briggs john@jiffytrucks.co.uk www.jiffytrucks.co.uk LA CIMBALI UK LTD

Centennial Park

280 Centennial Avenue Elstree, Borehamwood WD6 3ST Daniel.Clarke@cimbali.co.uk Tel: 07967 183494 Tel: 020 8238 7100

BSA Suppliers Index LEATHAMS LTD 227-255 Ilderton Road, London, SE15 1NS Contact: Des Hillier Tel: 0207 635 4000 Fax: 0207 635 4017 des.hillier@leathams.co.uk www.leathams.co.uk MEZZE 12 Colston Yard, Bristol BS1 5BD Contact: Hugo Walker Tel:: 0117 379 0309 Email: hugo.walker@mezze.io Web address: 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

MIZKAN EURO LTD. 2nd Floor Building 10, Chiswick Park, 566 Chiswick High Road, London W4 5XS Contact: Craig Dillon Tel: 0203 6752220 craig.dillon@mizkan.co.uk www.mizkan.co.uk MOY PARK LTD. 39 Seagoe Industrial Estate, Craigavon, County Armagh BT63 5QE Contact: Emma Hallam Tel: +44 (0) 28 3835 2233 Emma.Hallam@moypark.com www.moypark.com

NEW YORK BAKERY CO. 4 Heathrow Boulevard, Bath Road, West Drayton, Middlesex UB7 0DQ Contact: Angela Young Tel: 0208 283 0500 angela.young@grupobimbo.com www.newyorkbakery.co.uk

SUPPLIERS

NORSELAND LTD. Somerton Road, Ilchester, Somerset BA22 8JL Contact: Luke Barfoot Tel: 07807 236 473 Fax: 01935 842801 lbarfoot@norseland.co.uk www.norseland.co.uk

NSF FOODS LTD. Sutton Farm, Claverley, Shropshire WV5 7DD Contact: Steve Money Tel: 01902 925330 steve.money@nsffoods.com www.nsffoods.com NUTRITICS 22c Town Centre Mall Main Street, Swords Co Dublin, Ireland Tel: 020 3769 5265 Email: info@nutritics.com www.nutritics.com

ORNUA INGREDIENTS EUROPE Dymock Road, Ledbury, Herefordshire HR8 2JQ Contact: Alan Mackie Tel: 01531 631300 alan.mackie@ornua.com www.ornua.com PAPAYA UK Crown Lane, Tinwell, Stamford, Lincolnshire PE9 3UF Contact Sales Tel: 01780 758560 Email: solutions@papayauk.com https://papayauk.com/

PASTA FOODS Forest Way, Norwich NR5 0JH Contact: Stuart Mills Tel: 01493 416200 stuart.mills@pastafoods.com www.pastafoods.com

PIQUANT LTD Willenhall Lane, Bloxwich, Walsall, W.Midlands WS3 2XN Contact: Julie Smith Tel: 01922 711116 Fax: 01922 473240 salesinfo@piquant.co.uk www.piquant.co.uk Accreditation body: BSA

PLANGLOW LTD The Quorum, Bond Street, Bristol BS1 3AE Contact: Rachael Sawtell Tel: 0117 317 8600 Fax: 0117 317 8639 info@planglow.com www.planglow.com PLATOPUS SYSTEMS LTD. One Pancras Square, London N1C 4AG Contact: Yousaf Shah Tel: 0207 7000044 yousafshah@datatherapy.com www.datatherapy.com

RAP LTD. Mansel Court, 2A Mansel Road,Wimbledon, London SW19 4AA Contact: Martin Beaver Tel: 0208 069 0700 catherine.young@rapuk.com www.rapuk.com

REFLEX PACK PLUS Moat Way, Barwell Leicestershire LE9 8EY Contact: Melissa Aplin Tel: 01455 852400 melissaa@reflexlabels.co.uk www.reflexlabels.co.uk

SEARA MEATS BV 2nd Floor, Building 1, Imperial Place, Maxwell Road, Borehamwood WD6 1JN Contact: Valeri Zhekov Tel: 0044 2035358857 valeri.zhekov@seara.com.br www.seara.com.br

SMITHFIELD FOODS LTD. Norfolk Tower, 48-52 Surrey Street, Norwich, Norfolk NR1 3PA Tel: 01603 252454 contact@smithfieldfoods.co.uk www.smithfieldfoods.co.uk SNOWBIRD FOODS Wharf Road, Ponders End, Enfield, Middlesex EN3 4TD Contact: Helen Swan Tel: 0208 805 9222 Fax: 0208 804 9303 helen.swan@snowbirdfoods.co.uk www.snowbirdfoods.co.uk THE FINTASTIC FISH CO. (Part of Sea Value Europe BV) Melkrijder 16 (1st Floor), 3861 SG, Nijkerk, The Netherlands Contact: Gary Davies (UK) Neila Thaalbi-Azzabi (Netherlands) Tel: +31 (0)33 253 32 06 (Netherlands) 07536 173808 (UK) info@fintasticfish.eu www.fintasticfish.eu THE INGREDIENTS FACTORY Unit 2-3 Hamilton Road Ind Estate,160 Hamilton Road, London SE27 9SF Tel: 0208 670 6701 Fax: 0208 670 9676 Contact: Tim Marcuson tim@theingredientsfactory.com www.theingredientsfactory.com

ZAFRON FOODS LTD. Unit B-G Eagle Trading Estate, Willow Lane, Mitcham, Surrey CR4 4UY Contact: Jack Kenny Tel: 0844 847 5116 Fax: 0844 847 5117 jack@zafronfoods.co.uk www.zafronfoods.co.uk

LINKED ASSOCIATION LOCAL AUTHORITY CATERING ASSOCIATIONS LACA Administration Bourne House, Horsell Park, Woking, Surrey GU21 4LY Tel: 01483766777 Fax: 01483751991 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

Dan Silverston, Soho Sandwich Company (Producer) THE COMMITTEE

Robert Potts, Greencore (Producer) – Vice-chair Hannah Pearson, Subway (Sandwich bar chain) Simon Parton, Compass (Catering) Ben Newby, Freshfayre (Supplier) Neil Wood, Woods (Independent Sandwich Bar) David Winter, Street Eats (Producer) Anthony Minto, Ginsters (Van Sales) Peter Mayley, La Baguetterie (Independent Sandwich Bar)

PAUWELS UK 1st Floor, Axiom House, High Street, Feltham, Middlesex TW13 4AU Contact: Andrew Breeze Tel: 0208 818 7617 Fax: 0203 187 0071 andrew.breeze@pauwels-sauces.com www.pauwel-sauces.com

ROYAL GREENLAND LTD. Gateway House, Styal Road, Wythenshawe, Manchester M22 5WY Contact: Solenne Labarere Tel: 0161 4904246 soll@royalgreenland.com www.royalgreenland.co.uk

TRI-STAR PACKAGING SUPPLIES LTD Tri-Star House, Unit 4, The Arena, Mollison Avenue, Enfield, Middlesex EN3 7NL Contact: Alex Noake Tel: 0208 4439100 Fax: 0208 4439101 info@tri-star.co.uk www.tri-star.co.uk

These suppliers are members of The British Sandwich Association and subject to its rules, codes of conduct and accreditation. While the Association cannot guarantee the products supplied by those listed, it does make every effort to ensure that the companies are reputable and offer quality products and services.

Martin Beaver, ProAmpac / RAP (Supplier) Amy James, Greggs (Baker) Marc Faulkner, Denton’s Deli (Caterer) Cathal McDonnell, Deli-Lites (Producer) SECRETARIAT Jim Winship, Director

Classifieds International Sandwich Manufacturers SIGMA BAKERIES PO Box 56567, 3308 Limassol, Cyprus Contact: Georgios Georgiou Tel: +357 25 878678 Fax: +357 25 346131 info@sigmabakeries.com www.sigmabakeries.com SUBWAY Chaston House, Mill Court,Hinton Way, Great Shelford, Cambridgeshire CB22 5LD Contact: Georg Buhrkohl Tel: 01223 550820 www.subway.co.uk TAMARIND FOODS SPRL Brixtonlaan 2c, Zaventem, Brussels 1930, Belgium Tel: +32 2 731 6977 Fax: +32 2 731 6978 fteichmann@tamarindfoods.be Contact: Frederic Teichmann

Product Listing

BAKERY INSERTS Sigma Bakeries Ltd BREAD Sigma Bakeries Ltd FRANCHISING Subway ORGANIC PRODUCTS Sigma Bakeries Ltd SANDWICHES

Tamarind Foods SANDWICH FILLINGS (prepared) Sigma Bakeries Ltd SPECIALITY BREADS Sigma Bakeries Ltd

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