Sandwich & Food to Go News – 223 – May 2026

CONT ENTS Welcome

The gures being bandied around food to go in the UK are somewhat staggering. A sector that’s now worth close to £25 billion is bucking every single nancial business metric in a world that’s growing more expensive, and unstable, by the week.

Factors behind this are numerous – but you cannot discount the immeasurable impact of Covid and how it changed people’s food & drink habits and tastes.

So, in recognition of this, it was no surprise to see our ‘FTG Future’ special balloon to 18 pages. From the latest data and insights to salad versatility, Asian in uences, elite sandwich producers, carrier innovation and more.

It’s also our nal issue before the Sammies. It’s a special event, with the Sandwich & FTG Designer of the Year competition in the day, before a glittering evening –7 May at the Royal Lancaster London. You’re going, aren’t you?

REGULARS

43 Index / Manufacturers / Classi eds

THE BRITISH SANDWICH & FOOD TO GO ASSOCIATION

12 We are just about ready for the Sammies… on May 7

REVIEW

18 A comedic legend brought the smiles to the FPA Awards

FTG FUTURE

20 Insight from Lumina Intelligence is always worth listening to

22 Prepared salads from Agrial Fresh are versatile and on trend

24 We get the word on the street, with Central Foods

25 Middleton Foods make authenticity and air easy

26 For decades, Simply Lunch has been nding the sweet spot

28 Putting pretzels rst, the Ditsch UK way

30 There’s so much to admire about the Signorelli FTG model

34 Bunsik’s Korean Bristol operation is driving expansion

36 From meal deals to grab-and-go, Warrior serves up the protein

BREAKFAST

38 La Lorraine is broadening the scope of the morning staple

40 From dried fruits to sensational tea, with RM Curtis & Aimia

41 For all types of equipment, Jestic Foodservice Solutions delivers

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

Advertising James Morgan, Tel: 01291 636342, email: james.morgan@jandmgroup.co.uk

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

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

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

In association with The British Sandwich & Food To Go Association. PHONE +44 (0) 1291 636338 FAX +44 (0) 1291 630402 WEB www.sandwich.org.uk EMAIL info@sandwich.org.uk Paper used in the production of this publication is sourced from sustainable managed forests.

Opinions expressed in this magazine are those of the contributors and not necessarily those of J&M Group Ltd or this magazine. No responsibility is accepted for the opinions of contributors. This magazine is

NEWS

From the latest industry data to sustainability partnerships and NPD, European updates and high-profile event coverage, we have you covered.

Food and drink prices in the foodservice sector recorded a minor month-on-month decline of -0.2% in February, the latest Foodservice Price Index from NIQ and Prestige Purchasing reveals.

The slight easing builds on a stabilisation of prices in January, bringing respite to hospitality after inflationary spikes in late 2025. Downward movement was driven by significant cooling in major categories including milk, cheese & eggs, where prices fell month-on-month after improved European milk availability

Foodservice inflation dips but cost fears grow

and softer demand for cheese. Oils & fats also continued to moderate while coffee, tea & cocoa prices were reduced by the unwinding of extreme cocoa price inflation, as global supply expectations and market surpluses rose.

However, short-term relief in inflation is heavily overshadowed by the geopolitical situation. The closure of the Strait of Hormuz has triggered a sharp rise in crude oil prices, generating significant concern for future inflation. The sudden spike in energy costs threatens to rapidly drive up costs of manufacturing, packaging and distribution across the entire supply chain, potentially reversing the recent easing of prices recorded by the Index.

More upward pressures remain elsewhere in the basket. Prices in the bread & cereal category rose as

global wheat markets reacted to frost damage and winterkill risks across parts of Europe and the US.

Fresh produce also remained challenged, with vegetables ticking up due to crop-transition gaps in growing regions like Spain and Morocco, while the fish category inflated as strict Barents Sea cod quotas kept whitefish prices at historic highs.

Shaun Allen, CEO of Prestige Purchasing, said: “A month-on-month drop of 0.2% is a positive signal for hospitality, demonstrating that the severe pressures in categories like dairy and cooking oils are beginning to ease.

“Furthermore, the bursting of the cocoa inflation bubble is providing relief to supply chains. However, operators must stay on high alert. As oil prices surge, the knock-on effects on freight and production costs are unavoidable. Forward-looking procurement strategies are essential to navigate this impending volatility.”

Hot sandwiches at a premium for Délifrance

Délifrance has launched a new range of premium hot sandwiches designed for hotels, bakery-to-go, QSRs and coffee shops.

The six-strong line-up is positioned as a convenient, high-quality option to deliver satisfaction throughout the day.

It includes an all-day breakfast wrap – a tortilla filled with sausage, bacon and hash brown in tomato relish – alongside traditional favourites such as a ham and mature Cheddar

cheese ciabatta and a ham and cheese toastie.

For a more indulgent offer, the range also features a ham hock sourdough melt, made with pulled Irish ham, mature Cheddar and mustard, topped with a Cheddar and stout lid. Mediterranean-style and Cajun chicken ciabattas complete the range.

Stéphanie Brillouet, marketing & innovation director Délifrance UK, said: “The new range has been

developed to offer convenient, top-quality sandwiches. Our latest research shows that the UK sandwich market is experiencing a period of renewed growth, driven by rising consumption, expanding dayparts and evolving expectations around quality and format.

“It’s a market defined by both comfort and exploration, so we have focused on offering premium, familiar favourites as well as more artisan options like the ham hock sourdough melt.”

The sandwiches are ready to heat and serve within 18 minutes.

And then a Value Hero comes along…

Booker has launched a major price investment initiative, with a renewed focus on value for sandwich shops, cafés, chefs, foodservice operators and casual dining venues.

The wholesaler’s ‘Value Hero’ campaign is designed to give Booker customers the products that matter most, at an outstanding price point.

Running throughout 2026, it focuses focuses on key profit-driving lines across multiple categories – both branded favourites and Booker ownbrand trusted lines. There will be 221 products under the scheme at launch, including essentials such as milk, chicken, bacon, napkins and blue roll.

The initiative represents a major focus on Booker’s commitment to bringing value on essentials, staples and best-selling lines, as part of the wholesaler’s pledge to support customers all year round.

Value Hero will be implemented across all 190 branches, on Booker’s website and across all marketing and digital channels. Full branch takeovers will help highlight the proposition –from car park banners and posters to freezer vinyls, pallet wraps and shelf edge tickets.

Sheila Gallagher, Booker’s chief commercial officer, said: “With this investment, we’re doubling down on our commitment to quality, value, service and ensuring foodservice customers can access the products they use the most, at prices that support their profit margins.

“We’ve listened to feedback and are responding to the changing needs of the sector. It’s a challenging marketplace with cost pressures from all angles, and we’re here to support our customers throughout the year –from cafés and coffee shops to diners and delis.

They’re busy running wonderful businesses, so we want to make purchasing decisions easier.

“Our customers can purchase from us confident in the knowledge they’re getting value for money when every saving counts. Colleagues in branches and our representatives on the road will be on hand to talk customers through the scheme.

“We’re a strong partner for all foodservice operators, caterers and chefs. We want our customers to rely on us to help them remain competitive and profitable, so they can focus on business growth and successful customer experiences.”

For more details, visit booker.co.uk.

Dina Foods partners with Ocado Retail

Mediterranean food specialist, Dina Foods, has secured a nationwide listing with Ocado Retail, further expanding the reach of its authentic bakery and confectionery products.

Ocado.com is now carrying a selection of Dina Foods’ bestselling artisan flatbreads and premium handcrafted Baklawa. The deal further accelerates Dina Foods’ expansion, adding to its strong presence across supermarkets, foodservice and wholesale customers.

“We are delighted to be working with Ocado Retail,” said Wilda Haddad, project director at Dina Foods.

“Demand continues to grow for our authentic Mediterranean foods, whether that’s our artisanal flatbreads, savouries or handcrafted Baklawa and confectionery ranges. This partnership will enable us to bring our products to new customers across the country.”

The Ocado.com range includes White, Wholemeal and Large White variants of Dina Foods’ signature Paninette® range – a two-layer flatbread, stone-baked using a bespoke milled flour mix.

Ocado.com has also listed Dina Foods’ Tasty Goodness Sourdough Toasty Pittas. These are baked with

a 50/50 wholemeal-white blend, following a natural fermentation process, which supports the growing consumer demand for foods with gut health and functional benefits.

Also included are Handmade Classic Baklawa in 200g selection packs. These are made using traditional recipes handed down through the generations, with ingredients such as crushed nuts, filo pastry and sugar syrup.

Visit dinafoods.com for more info.

Nisbets Live hits new heights

As Nisbets Live returned for its fifth year, over 150 supplier brands and record-breaking visitor numbers came together at the National Catering Equipment Centre (NCEC).

The show attracted local and national operators with exclusive launches, product and cooking demonstrations in the Digital Kitchen and a chance to speak to some of the industry’s biggest brands.

As part of this year’s theme of

‘supporting the hospitality industry’, Nisbets Live also saw the return of Catering for Growth, featuring financial advisors from HSBC and energy-saving insights from Dr Samantha Mudie.

One highlight was the Innovation Challenge, with Lincat’s Commercial Air Fryer taking top spot. Voted for by attendees, it impressed with an oil-free operation which, with the help of a catalytic converter to remove airborne fats, cooks healthier, yet equally delicious food.

Lincat also took first place in the annual Sustainability Award, thanks to the recently advanced Opus 800 Ignite Electric Chargrill.

The 2026 event was the show’s most eco-conscious to date.

Throughout the two days, the NCEC was powered

entirely by a sustainable energy tariff, all waste from the event was recycled or processed in other ways to keep it out of landfill, while a tree was planted for each visitor in attendance.

Mark Conron, group head of customer communications, Nisbets UK, said: “With the pressures facing the industry, we knew this show had to be bigger and better than ever, and we succeeded. Driven by the theme of ‘supporting the hospitality industry’, we ran insightful product demos, shared profit-driving recipes in the Digital Kitchen and gave operators and suppliers an opportunity to come together to celebrate the most innovative product launches.”

Faerch and Norfersk scale PET meat trays

Faerch has shared results from the product launch of circular PET meat trays developed in partnership with Norfersk, a Norwegian fresh-meat producer. The trays contain 70% CIRPET+, Faerch’s food-grade recycled PET produced from recycled former food packaging (used food trays), supporting a tray-to-tray material loop for thermoformed food packaging.

Producers face pressure to reduce packaging emissions without compromising safety, shelf life or efficiency. At the same time, conventional recycled PET supply has relied heavily on bottle streams, material that is increasingly prioritised for closed-loop bottle recycling, creating a need for dedicated, food-grade recycled content designed specifically for trays.

Working with Norfersk, Faerch’s material and packaging specialists enabled a transition to high-performance circular trays that meet operational demands while advancing circularity. The solution is designed to keep valuable food-grade PET in a continuous cycle: used trays are collected, recycled and remade into new trays suitable for food contact applications.

“Since the launch, the transition has been very smooth

from a production perspective,” said Anne Maren Krog Engeloug, product developer, Norfersk. “The trays have performed well on the line, helping to ensure a more stable operation. It’s a win for efficiency and the environment.”

“This launch with Norfersk shows what is possible when a food producer and packaging partner commit to circularity together,” said Mette Grotrian, sales director, Faerch Nordics.

The launch builds on Norfersk’s long-term collaboration with Faerch on packaging optimisation. In 2020, Norfersk adopted Faerch’s patented Ultra Low Stacking solution, reducing the gap between stacked trays to 1.5mm and cutting pallet requirements by up to 67%, helping reduce delivery miles, CO₂ emissions and transit packaging.

Crispy Bacon

Ready to eat

Convenient to use

Natural beechwood smoked bacon rashers

STEAM COOKED & ROASTED CHICKEN BREAST FILLET

•Succulent and ready to eat

•No additives

•EU-27 origin

•Diced / strips / slice / whole fillet

LARDONS

•Versatile

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•The ideal ingredient

COATED CHICKEN

Coated breast fillet products

•Crunchy coatings with tender chicken

•Cookin 5 range

•Be-spoke product design service

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STREAKY BACON ON PARCHMENT

•Limited handling

•Natural beechwood smoke

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BACK BACON

•Ready to eat

•Convenient

•Thinly sliced

•The perfect breakfast rasher

Cybake ISB now at the Heart of England

Heart of England Co-operative has rolled out Cybake ISB software to optimise the freshness and availability of food made and baked in its retail stores.

Founded in 1832, the Coventry-based business operates 38 Co-operative Food outlets across the West Midlands, Warwickshire, South Leicestershire and Northamptonshire which feature in-store bakery and hot food counters.

It chose Cybake ISB after looking for a solution that could manage production in these sections, cut waste and increase sales.

York-based Cybake is the UK’s leading provider of bakery management software and has a fast-growing user base across North America, Australia and Asia. Its Cybake ISB instore food production planning solution is used by supermarkets, C-stores, forecourt operators and retail bakery chains. Using forecasting and real-time sales

data, Cybake ISB plans the optimal production for each of Heart of England Co-operative store in multiple waves throughout each day.

It shows store colleagues what items to make or bake, when to make them, and gives them full preparation instructions on tablets. At the same time, the system shows head office exactly how multi-wave production is progressing across the stores, with key KPIs and clear, accurate reports.

Heart of England Co-operative’s COO, Paul Strong, said: “Our hot FTG sales increased by 20% within weeks of deploying Cybake ISB. A big factor in this rise was compliance and buy-in from store colleagues, ensuring that they made what was needed at the right times.”

Ali Lyons, CEO of Cybake, commented: “With the help of the team at Heart of England Co-operative, this was a fast implementation. I am happy to see that it’s already producing impressive results. Heart of England Cooperative has a clear FTG strategy, and using Cybake ISB will underpin this exciting plan perfectly.”

Hubbard Systems and SKOPE join forces

Hubbard Systems, a leading UK distributor of commercial foodservice equipment, has added SKOPE Refrigeration to its growing brand portfolio. It will offer ReFlex and ActiveCore ranges to the UK market through its nationwide network of distributors and reseller partners.

This strategic partnership marks a significant expansion of Hubbard Systems’ back-of-house refrigeration

offering, introducing operators to a globally recognised manufacturer known for its innovation, energy efficiency and robust build quality.

The SKOPE ReFlex series delivers a range of undercounter refrigeration solutions, designed to maximise storage capacity while maintaining a compact footprint. Complementing this, the ActiveCore series provides reliable, efficient refrigerated storage across multiple sectors.

Hubbard Systems will leverage its extensive dealer and reseller network to ensure nationwide availability, supported by expert product knowledge, technical support and aftersales service.

This partnership enables UK distributors and operators to benefit from:

● Proven global refrigeration tech

● Energy-efficient solutions aligned with modern kitchen demands

● Flexible product configurations to suit diverse applications

● Reliable supply and expert support through Hubbard Systems.

Pete Gray, managing director for Hubbard Systems, said: “We’re delighted to welcome SKOPE to the Hubbard Systems portfolio. Their reputation for innovation and quality aligns perfectly with our commitment to delivering best-in-class equipment to the UK foodservice market.

“The introduction of the ReFlex and ActiveCore ranges gives our partners and customers access to highly efficient, dependable refrigeration solutions that meet the evolving needs of modern commercial kitchens.”

Sustainability targets on track for Greggs

Greggs has published its 2025 Sustainability Report - The Greggs Pledge – reflecting on targets established in 2021, while setting out the evolution of commitments to 2030.

Aligned with the UN Sustainable Development Goals, The Greggs Pledge presents commitments to making the world a better place, centred on three key pillars: Building Stronger, Healthier Communities; Making Our Planet Safer; and Becoming a Better Business.

Greggs has helped to build stronger, healthier communities by:

● Supporting more than 1000 school Breakfast Clubs, feeding over 79,500 children every school day.

● Reducing food waste by 40% against its 2018 baseline and increasing the proportion of unsold food redistributed to 45%.

● Maintaining over 30% of the items on its shelves and 40% of all new products as healthier choices.

● Opening 45 Greggs Outlet shops to provide affordable food in areas where they are needed most.

Greggs has played its part to make our planet safer by:

● Reducing emissions intensity by 56% since 2019.

● Ensuring 100% of Greggs ownbrand packaging is fully recyclable, with the exception of hot drink cups.

● Guaranteeing 97% of the electricity, 47% of the gas, and 28% of the vehicle fuel it uses now comes from renewable sources.

Greggs has become a better business by:

● Ensuring 100% of the declared soy used in its own operations is certified as sustainable.

● Scoring 10 out of 10 in the Roundtable on Sustainable Palm Oil Shared Responsibility Scorecard.

● Improving farm animal welfare by establishing its supply chain as one of the UK’s top four companies in the Business Benchmark on Farm Animal Welfare.

New commitments and priorities for 2026 include partnering with Nesta, the research and innovation foundation, to develop a method for measuring the healthiness of food sales, report performance against this measure and set a target to deliver improvement by the end 2030. Hugo Harper, director of healthy life at Nesta, said: “Our partnership with Greggs will help to show that public health and business success can go

hand-in-hand. Greggs’ commitment to healthier communities, together with Nesta’s expertise in designing and evaluating interventions, has the potential to make a meaningful impact on the nation’s health. By reporting the healthiness of their sales and setting targets for improvement, our work will provide further evidence on how mandatory health targets for all large food businesses can work for the out-of-home industry while making it easier for customers to buy healthier food.”

Greggs is also introducing a ‘Fighting Food Waste’ performance metric to operational KPIs and will open Outlets in line with its plan.

Investments strengthen Coveris portfolio

Packaging manufacturer Coveris is strengthening its production capabilities in Central and Eastern Europe through targeted investments of €1.8 million in its two Polish manufacturing plants. The machinery and technology will expand capacity, increase production speed and enhance consumer functionality across its portfolio for food, pet food and personal care sectors.

“Strategic investment in tech is key to how we grow and support customers. By strengthening operations in Poland, we are expanding capacity, increasing flexibility and delivering the speed and quality our customers need to compete in fast-moving markets,” said Christian Kolarik, CEO of Coveris.

Using flexographic advancements, Coveris has installed a SOMA Proxima high-speed printing press, enabling mainstream-wide web applications to run at speeds of up to 400 metres per minute. Besides increasing capacity by approx 30% annually, this delivers faster turnaround times, consistent quality print and greater operational efficiency for high-volume formats.

Coveris has also invested in a LEMO bag-making machine producing wicketted bags in sizes from 230 to 380mm. Processing CPP, LDPE and HDPE films, the line can manufacture up to 550 bags per minute.

And laser scoring technology for flexible packaging formats such as stand-up pouches and flat-bottom bags. This enables precise, clean

opening features that improve consumer convenience.

These investments reinforce Poland as a strategic growth hub for Coveris in the CEE region, combining advanced production technologies with scalable capacity to support customers with excellent service.

All set for the big day... and night!

The journey to celebrate excellence in the sandwich and food-to-go industry reaches its peak at the Sammies Awards Dinner on 7 May 2026, held at the prestigious Royal Lancaster London.

This year saw an incredible number of entries across all award and competition categories, with leading brands going head-to-head with exciting new challengers, all vying for recognition.

While sandwiches remain the cornerstone of the food-to-go market – re ected in the remarkable number of entries for the New Sandwich Award – the sector continues to expand in dynamic ways. Judges were impressed by the diversity and creativity on display in the New Food to Go Award, while healthy eating has also undergone a transformation in recent years. This year’s nalists demonstrate that choosing a healthier option

no longer means compromising on avour or excitement.

As expected, well-known high-street brands feature strongly across retail and product categories, but it’s equally encouraging to see emerging names making their mark.

Ahead of the evening’s celebrations, there’s a jam-packed day of activity with the nals of the Sandwich & Food to Go Designer competition and a presentation from Jules Greene, a qualitative specialist from Food Innovation Solutions Group. The presentation will cover current trends, including a look at whether the prevalence of GLP-1 is a ecting or enhancing the food to go market.

The nalists for the competition (see the following pages) are all honing their recipes in preparation for facing the judging panel which is once again headed-up by the brilliant Theo Randall.

Adding further expertise to this year’s panel are two highly respected industry gures.

Angelina Newberry, interim group buying director at Pret A Manger, brings a wealth of experience from her time with Pret as well as earlier positions with Lidl GB and Ocado Retail. Joining her is Spencer Craig, founder and CEO of Pure. Under his leadership, Pure has grown to more than 20 locations across London, building a reputation for delivering fresh, avourful food designed for busy lifestyles.

We look forward to revealing the winners on the big night and hope you’ll join us for the celebration.

In the meantime, you can nd full details of the nalists in each category online at www.thesammies.co.uk.

OUR SPONSORS

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Category FINALIST SANDWICH 2026

A popular addition to the competition in 2026, Flexeserve and ProAmpac again joined forces for our exciting Hot-Hold Food to Go Competition.

Death by S’mores by Stephen Jordan-Bird from Samworth Brothers

Rarebit Croque Monsieur Croquetas by Lee Holmes from Natural Innovations

Nacho Crunch Burrito by Richard Hawksley from Samworth Brothers

A Taste of Parathadise by Ella Lobb from Samworth Brothers

Cheer up Cherry Pie by John Grantham from Anchor Sandwich Co.

The Brief

Competitors must produce a hot-hold, food to go dish using a packaging product from ProAmpac’s ‘Some like It Hot’ range. It will then be placed into a Flexeserve Zone unit. Judging takes place 2.5 hours later, with considerations around the quality of the dish, as well as how it holds in the packaging.

Foods ItalianMozzarella Category FINALIST SANDWICH 2026

Futura Foods, the UK’s Mediterranean dairy specialists, chose their IQF Italian Mozzarella, renowned for its fresh taste and unique stretching qualities when melted.

Mozza Me Crazy by Kirsty Fonseca from Greencore

Holy-Mozza-Roly by Harry Dempster from Samworth Brothers

“Molten Mooli Melt” by Gareth Hopkins from Greencore Cheesy-Cini Bites by Emma Corkish from The FSC Group

Bombay Meltdown by Ivor Peters from Urban Rajah

The Brief

We’re looking for the next big idea in Food to Go — and IQF Italian Mozzarella is your hero ingredient. This is your chance to develop a creative, delicious and commercially viable product concept that brings the authenticity of Italian mozzarella to busy consumers on the go.

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

Honey, I Fried the Chicken by Lizzie Brown from On A Roll Sandwich Company

The Goujon Caesar Goes Spicy by Kirsty Fonseca from Greencore

The Sweet-Heat Mexi Chick by Matt Brooker from Simply Lunch

Sesame Sweet-Heat Crispy Chicken by Sophie Piccirilli from FSC Group

Sticky Sweet Togarashi Chicken Salad by Richard Hawksley from Samworth Brothers

The Brief

This year, competitors were asked to create a sandwich or food to go dish which showcases H. Smith’s Chicken Goujons.

2026

With over 125 years of expertise, Kings Fine Cooked Meats know a thing or two about delivering quality, consistency and avour.

Rise & Swine Breakfast Hash by Gary McDowell from Deli Lites

Pulled Gammon Crunch Melt by Richard De’Ath from Greencore

Ham Going to Enjoy This! by Lee Holmes from Natural Innovations

The Stowaway Sarnie by Helen Parkinson from Raynor Foods

Ham Hock & Welsh Rarebit Stu ed Focaccia by Sophie Piccirilli from The FSC Group

The Brief

Pulled gammon is moist, avourful & slightly salty with a natural brous texture. Produce a sandwich or food to go dish where the pulled gammon is the star of the show.

SANDWICH 2026 SodiaalCheeseCategoryFINALIST

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

Roots at Steak... by Stephen Jordan-Bird from Samworth Brothers

Biriyani Burrito Wrap by Gareth Hopkins from Greencore

Mediterranean Chicken Köfta Burrito by Melek Yagiz from Greencore

The Souk Chicken by Helen Parkinson from Raynor Foods

Bombay-Style Chaat Bomb Sandwich by Emma Corkish from The FSC Group

The

Brief

Sweden’s No.1 seller, the atbreads are produced with a handful of simple ingredients. Be creative and daring. Choose what you want to impress with: Liba Origian, Liba Tandoori or Liba Turmeric atbread. 100% vegan.

Sodiaal has chosen two cheeses to inspire competitors this year: Pasteurised French Brie slices and French Gruyère PGI slices. Which will you choose? How will you use it? L i ba BreadWraps Category FINALIST

SANDWICH 2026

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

The Ultimate Brie LT by Gary McDowell from Deli Lites

Brie Mi by Harry Dempster from Samworth Brothers

To Brie or Not to Brie by Ella Lobb from Samworth Brothers

On-Piste Alpine Cheese Clouds by Emma Corkish from The FSC Group

Maple Smoked Chorizo, Brie & Apple Focaccia by Sophie Piccirilli from The FSC Group

The Brief

Hot Food on the Move

HAND PACKED HOT HANDRAP & RAPTRAY

HIGH PERFORMANCE

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

REDUCED LABOUR

HOTTER FRESHER LONGER

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

It’s intuitive and easy to assemble and pack product

MACHINE PACKED HOTRAP

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

Designed for batch cooking from frozen to maximise efficiency

INCREASED SUSTAINABILITY

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

CUSTOMER-FRIENDLY

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

Single packaging SKU and longer hot hold reduces food waste

ONE SKU, ALL THE WAY THROUGH!

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

Shooting stars of packaging!

The Foodservice Packaging Association (FPA) brought the industry together in style on 5 March at the Grand Hotel, Brighton, as businesses from across manufacturing, distribution and retail gathered to celebrate excellence at the annual FPA Awards.

The event began with the Awards Exhibition, where shortlisted entrants showcased product innovations to attendees. The evening continued with pre-dinner cocktails, before the formal ceremony and dinner – hosted by acclaimed actor and comedian Matt Lucas – recognised achievement across sustainability, product innovation, distribution, manufacturing and individual talent.

WINNERS INCLUDED:

● Foodservice Retail Operator Award, sponsored by ProAmpac: Pret, with Five Guys runner-up.

● Corporate Social Responsibility, sponsored by Go-Pak: Booker for Serving our Communities and Planet. Sysco GB was highly commended for its Night Club programme supporting night-shift colleagues.

● Product Innovation – Front of House, sponsored by Bidfood: eGreen won for its Atera Reusable Cup and Saucer. Highly commended went to Huhtamaki for its Wagyu Burger Box for Burger King, and to Xampla for its  Plastic-Free Morro Coated Box.

● Manufacturer, sponsored by Bunzl Catering Supplies: Amipak, with Sabert as runner-up.

● Food & Drink Manufacturer, sponsored by Seda: Greencore, with 2 Sisters Food Group runner-up.

● Marketing Campaign, sponsored by Packaging Innovations & Empack: Go-Pak for its Go-Recycle campaign, with Notpla’s Sustainability Legends highly commended.

● The evening concluded with the presentation of the FPA Executive Chair’s Award to Martin Kersh, former executive director of the FPA and now joint CEO of the Packaging Federation.

Mike Revell, FPA executive chair, said: “These awards demonstrate the breadth of talent, innovation and leadership within our sector. From environmental sustainability and product innovation to distribution excellence and emerging talent, the calibre of entries was exceptional.

“Given the ongoing challenges, celebrating achievement is more important than ever. It’s also an opportunity to bring the industry together to catch up and make new connections.”

FTG FUTURE

Elite research

Lumina Intelligence data provides invaluable insight around product and consumer expectations. Andy Crossan, head of insight, drills into the detail.

What key trends are you seeing in FTG?

It is shifting from being purely about convenience to a focus on quality, health and experience. Consumers are increasingly treating FTG as a moment of enjoyment rather than a rushed necessity. We’re seeing higher spend per visit, driven by premium mains, hot food and complete food & drink missions. Quality has now overtaken value as the main driver of choice, with growing demand for restaurant-level food, functional health benefits and familiar favourites done well.

How are operators tailoring their offering in what has become a booming sector?

Premiumising menus while being much smarter with pricing. That means clear entry points for value, alongside premium ranges, upgraded ingredients and limited-time offers to lift spend. There’s also a strong focus on hot and filling food, global flavours, high-protein and high fibre. From a format perspective, growth is concentrating in travel hubs, commuter routes, drive-thrus and smaller ‘micro’ formats, supported by technology such as selfservice kiosks, loyalty apps and AI-driven labour and stock management.

Are people spending their money differently, especially in challenging times?

Yes, but unevenly. Lower- and middle-income consumers are cautious and cutting back, while those on a higher income are spending more. Growth in FTG is now being driven largely by affluent professionals, using it as a highquality but convenient trade-down from restaurants. Value still matters but it’s increasingly defined as ‘fair pricing for quality’ rather than the cheapest option.

Obviously the geopolitical and economic landscape is hurting operators – how can they adapt?

Rising labour costs, food inflation, business rates changes and supply-chain volatility are putting real pressure on margins. As a result, businesses are becoming more disciplined: slowing expansion, re-engineering menus and leaning heavily on technology. Employing AI and automation to cut waste and manage labour, adopting capital-light formats and using customer data can help operators price intelligently and target promotions precisely.

What does 2026 look like for FTG overall?

An outperformance of the wider eating-out market – but with moderate growth. The next phase will focus on smarter execution, premiumisation and efficiency.

Fast. Versatile. Efficient.

The NE-SCV3 allows us to heat our toasties in just one minute and consistently cooks everything to perfection, every time!

Taste the goodness

As consumers seek healthier alternatives that pack a flavourful punch, the versatility of salad makes it a key player in the grab-and-go market.

HAIL CAESAR

When it comes to prepared salads, French co-operative group Agrial is a brand leader. As a farmer-owned company, it works collaboratively to deliver elite products and service across 11 countries, with a workforce of over 20,000 people. And with salads more popular than ever and consumers seeking new and interesting options, its NPD is always worth keeping an eye on.

products of course needing to deliver on taste.

Falling under the UK arm of its vegetable division are Agrial Fresh Produce Wigan, Fresh Farms and Florette, who are determined to meet modern expectations that go beyond the sea of beige sandwiches that traditional FTG outlets have previously delivered.

“Proactive health is a big driver within this space but the FTG fixtures are often lacking in solutions to meet this growing need,” said Davies. “Products high in protein, fibre and gut friendly continue to grow in popularity. Menus are also evolving to clearly communicate health benefits but product ranges must evolve to include more Instagram-worthy salads that are high on colour, nutritious and filling. FTG is well placed to meet the needs of these consumer demands and, as a brand, we are perfectly aligned too.”

“We launched the Florette Ceasar salad bowl last year, specifically aimed at FTG but also as a staple within the main salad fixture,” said Polly Davies, head of category & marketing at Florette (Agrial Fresh Produce). “This is fully customisable, offering consumers a route to personalisation with their favourite protein or enjoying on its own (we spotted this as a gap). We are committed to extending our FTG reach, working on a pipeline of new Florette salads that are certain to pack a punch on flavour and are filling.”

COMMUNICATION CHANNELS

Buzzwords in the FTG sector are convenience and health, with

Achieving cut-through in such a competitive market is hard work, with delivering the right products to the right outlets central to success.

“We are led by insight, which gives us opportunity to spot trends and habits to target unmet consumer needs. Florette was the pioneer of the prepared salads category – we want to do the same in FTG. Consumers are highly engaged with our social media channels and marketing plans.”

MAJOR MOVERS

In terms of key industry partnerships, strategic alignment is essential.

“The most important part of our business is our customers,” said Gwyn Jones, head of commercial - foodservice & B2B

at Agrial Fresh. “We have longstanding relationships across QSR and sandwich sectors that include the likes of McDonald’s, Greggs, Subway and manufacturers such as Samworth Brothers and Greencore, where we engage with them across all functions.

“Together with the category and marketing insights, and the significant investment within our dedicated foodservice facility here in the UK, we deliver consistently to specifications and requirements. Combined with our expansive grower capabilities across our co-operative within the UK and Europe and operational and supply chain excellence, we ensure the highest standards all year round.”

One message is key: sustainable farming is close to Agrial’s roots!

“Our brand mission is built on it: ‘Crafted by Nature, Perfected by Florette’ – and we always ensure that our FTG packaging is recyclable,” concluded Davies.

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What’s

Düsseldorf | Hall 1, C34 2646UKShapingFutureAltProteins_AltMeatAltDairy_InterpackTag_MVPCCXDINTD_SandwichFoodToGo.indd

Find out on 1 October 2026 at the Association’s exclusive networking event

We’ve been at the heart of the industry since 1990 and just like the market we serve, we are always evolving. What began with sandwiches now includes salads, soups, sushi and so much more besides and we have our eyes on the future. With over 35 years of experience behind us, we’re setting our sights on the next chapter. What’s next? Join us and find out.

Register at www.sandwich.org.uk to secure your place at the BSA’s networking event on Thursday, 1 October 2026.

Taking place at London’s fantastic 44 Hallam Street venue, the event provides attendees ample opportunity to catch-up with colleagues and clients; hear from a panel of industry experts and of course, be the first to know what the future holds for the British Sandwich & Food to Go Association.

Flatbreads on the rise

Street-food influence is no longer confined to pop-ups and festival trading. Firmly embedded in the UK, it’s impacting how sandwiches are built, presented and sold.

BEING BOLDER

Bucking sector trends is par for the course for food to go right now, demonstrating remarkable resilience and momentum. Lumina Intelligence’s UK Food To Go Market Report 2025 valued the sector at £24 billion, accounting for approximately 23.6% of total eating-out spend. This merely underlines the strength of the grab-and-go mission, particularly as consumers prioritise convenience, hot formats and quality cues they can assess quickly at lunchtime.

Data reinforces this shift. The LI Menu & Food Trends Report 2025 highlights chicken as one of the most

featured proteins, while descriptors such as crunchy, loaded, spicy, open and hot are increasing prevalent –signals of texture, generosity and boldness. While the balance of familiarity and flavour is shaping how operators evolve.

Oli Sampson, managing director of Central Foods, explained: “FTG is performing strongly but consumers are making more considered choices. They want boldness and visible quality, without losing the familiarity of formats they trust.”

Flatbreads – particularly Lebanesestyle khobez – are moving from occasional alternatives to a central feature within modern sandwich ranges. As Middle Eastern and Eastern Mediterranean flavour profiles gain prominence, traditional carriers associated with those cuisines are being adopted more widely beyond specialist concepts.

Flatbreads naturally lend themselves to these builds in a way that tightly wrapped tortillas or sliced loaves do not.

THE EYES HAVE IT

Commercial advantage lies in presentation. Unlike carriers that conceal the filling, flatbreads showcase layers of protein, slaw and sauce. In high-traffic FTG environments, that visibility

signals freshness and generosity at a glance. Value perception is shaped by visible quality and portion abundance rather than price alone – open flatbread builds provide a clear and immediate reference to quality.

Structurally, the format also offers flexibility. An 8” flatbread supports compact, folded handheld builds suited to lunchtime trade. A 10” version lends itself to open, premiumstyle constructions, while a 12” creates scope for larger, shareable or higherticket options. Importantly, all three can be assembled using the same back-of-house processes.

Supplied frozen and simply warmed from defrost in 1-2 minutes, KaterBake Lebanese Flatbreads enable operators to interpret these broader menu shifts while maintaining speed of service and operational control. It is this combination of simplicity and commercial flexibility that Central Foods, a dedicated frozen food specialist, is built around – supplying operators through more than 250 wholesalers, with products designed to keep menus current, protect margins and reduce kitchen pressure.

MAINSTREAM CONFIDENCE

Protein remains central to the streetfood influence. Chicken is of course dominant, particularly within quickservice and grab-and-go channels, where familiarity and broad appeal

supplied in 3x1kg packs. Suitable for oven or fryer regeneration, they deliver consistent crunch and defined heat, while supporting portion control and prep efficiency.

Used in a flatbread, the contrast between crisp, spiced chicken and soft bread reinforces the street-food aesthetic. Bold flavour is introduced without increasing complexity.

Flatbread builds

● Hot’n’Kickin Fold (8”): Spicy coated chicken strips, shredded lettuce and chipotle-style mayo, folded for handheld service.

● Open Spiced Chicken Khobez (10”): Hot chicken layered with chopped salad and yoghurt dressing for maximum filling visibility.

matter. Coated and spice-led variants are also gaining prominence.

Appeal lies in the combination of reassurance and impact. A crunchy, seasoned coating immediately signals indulgence and satisfaction, while chicken retains mainstream confidence across dayparts.

Tyson Hot’n’Kickin Chicken Strips provide a practical route to that balance. The fully cooked, IQF strips contain 63% breast meat and are

Sampson added: “Operators don’t need to reinvent their menu. By combining a versatile carrier with a flavour-led protein, they can evolve their offer in a way that feels current but still commercially controlled.”

In a highly competitive and mature FTG market, disciplined execution remains critical. Operators who interpret trends through adaptable formats – rather than expanding ranges unnecessarily – are better placed to protect margins and keep menus relevant.

Visit centralfoods.co.uk for more info.

HOT STUFF!

Paul Stanley, foodservice manager at Middleton Foods, is uniquely placed to talk authentic flavours, fire and flair.

Offering a menu influenced by street food and flavours from around the world presents a great opportunity for caterers. With limited-edition dishes, daily specials and global favourites taking a starring role, consumers eager to enjoy a taste from their travels will be interested in the cuisines they know and love.

We’ve developed many concepts, illustrating our flexibility in the sandwich & FTG markets. They include:

● Korean Maple & Chilli Chicken Bao Buns with Gochujang Sauce and Asian Slaw.

● Grilled Chicken Shawarma with Jerusalem Salad.

● Mexican Taqueria-Style Chicken Taco with Pico de Gallo and Avocado Tomatillo Salsa.

● BBQ Chicken Sliders with Remoulade Mayonnaise & Slaw. Incorporating traditional global flavours is easy using Middleton Foods’ pre-mixed products, while our range of Premium Plus Gluten Free Marinades is inspired by some of the world’s most popular cuisines.

The range is certified as gluten free by Coeliac UK and

● Loaded Sharing Flatbread (12”): Warm flatbread topped with spicy chicken and contrasting sauces, sliced for sharing or premium positioning.

comprises five flavours – Maple & Chilli, Mediterranean, Mexican, Shawarma and Barbecue.

With provenance so important – in terms of region and ingredient origin – all the marinades tick these boxes. So, if it’s an aromatic taste of the Middle East, fiery flair of Mexico, sweet taste of the Americas or the bold, fresh flavours of the Mediterranean, the Premium Plus Gluten Free Marinades range from Middleton Foods encapsulates some of the most popular and authentic flavours from across the globe, delivering a traditional authenticity to menus.

Find the sandwich fillings at middletonfoods.com/recipes/.

All about the experience

Finding the sweet spot around health, taste and value has been the Simply Lunch approach for decades.

BEYOND PROTEIN

From launching premium handmade ranges to partnering with upcoming fruit juice brands, Simply Lunch has spent the past 45 years growing into a leading FTG supplier. So, they are blessed with an acute understanding of what’s coming next.

“The FTG market is shifting from volume to value,” said Simply Lunch marketing manager, Charlie-May Pike. “Consumers are eating less frequently, driven by health awareness, economic pressures and more considered consumption habits – but expectations from every purchase are higher.

“Nutrition is evolving beyond protein, with balanced, functional eating centre stage. Fibre, gut health and overall wellbeing are increasingly important, alongside foods that deliver tangible benefits such as energy, focus and satiety.

“Flavour is also becoming experience-led. Demand is growing for authentic, globally inspired cuisines with clear provenance, with particular interest in Korean, Middle Eastern and Caribbean flavours, alongside techniques such as fermentation. This reflects a wider shift towards trust, transparency and cultural connection in food.”

And what’s also interesting is that traditional meal structures are clearly breaking down.

“Consumers graze more, replacing set meals with snacks and flexible formats that fit around their day,” continued Pike. “Health and sustainability remain key priorities.”

VERSATILE APPROACH

Understanding this shift is something the company has been working on tirelessly. Its premium MADE by Simply Lunch range has evolved into a 50-plus product offer, for multiple dayparts and a broad range of dietary needs.

It includes protein-rich snack pots, balanced salads

and ready-to-eat meals, all developed to maximise basket spend while delivering on flavour, quality and satisfaction.

“Global flavours are key. Products such as the Sammies Awards-shortlisted Korean Style Vegetable Salad combine edamame, quinoa, red cabbage and kimchi – with carrier and ingredient choice elevating the range. MADE includes tomato breads, turmeric wraps and ciabattas made with Wildfarmed regenerative flour, adding texture, colour and depth, while supporting more responsible sourcing.”

Also, a premium packaging format allows customers to over-apply their own branding, giving flexibility in-store and maintaining a consistent, high-quality proposition.

“At Simply Lunch, partnerships are about more than product. We work with brands that share our values and align with our purpose of improving lives through delicious food. Most recently, we partnered with Flawsome! Drinks, introducing six of their wonky fruit juice lines. Their approach to using surplus fruit aligns strongly with our focus on sustainability and reducing waste.

“We’ve expanded our partnership with YO! Sushi to include poke bowls and additional snacking lines, while continuing to work with Fairfield’s Crisps and Daily Dose juices.”

And while costs are high and margins tighter, Simply Lunch is focused on staying close to customer needs and ensuring the food works harder.

“As part of the evolution of MADE by Simply Lunch, we have broadened the offer to balance premium with more core, accessible options. This includes a Roast Chicken Salad Sandwich and MSC Tuna Crunch Sandwich Skillet. By offering a mix of familiar, value-led products and premium, flavour-driven options, we are helping customers meet multiple missions, drive footfall and maximise spend.”

A WHOLE NEW WORLD

NO COMPROMISE

Not only is FTG demand resilient but there are so many exciting developments. From carriers to fillings and flavours, innovation has never been so prevalent. And international influence is unmistakeable.

An American staple for so long, pretzels is one such product, partly thanks to Ditsch. From burger and hot dog buns to croissants and sticks, it’s a versatile offering – with snack pizzas also on their menu.

“Consumer demand is dictated by evolving lifestyles, increased mobility

and a growing expectation for quality and convenient options,” said Ditsch UK sales & marketing executive, Lucy Rogers. “Shoppers are no longer willing to compromise on taste or experience when eating on the move, and that plays directly to our strengths as a brand rooted in quality bakery and authentic flavours.”

The Ditsch range is constantly expanding to meet customer requirements, ensuring a seamless transition across different FTG environments.

“Alongside our core pretzel range, we are introducing new variations,

Warm, cold, as a carrier or stick, the versatile pretzels are coming your way.

filled options and savoury snacks that allow operators to build a more doing all it can.

complete and appealing menu but still maintain speed of service,” continued Rogers.

“Global flavours and fusion trends are certainly influencing our development pipeline. While we stay true to our German heritage and authenticity of our pretzels, we recognise the importance of adding a contemporary twist. We explore various flavour pairings and toppings that reflect international tastes, helping our partners offer something both familiar and exciting.”

EXPANSION GOALS

Those include travel retail operators, forecourt retailers and quick-service food providers, with collaboration key.

“In terms of relationships in the sector, we work closely to tailor solutions that meet specific customer needs and operational requirements. In the future, we are looking to expand partnerships within highfootfall urban locations, with brands that share our focus on quality and innovation.”

And while it’s a difficult geopolitical

environment right now, Ditsch is

“There are definitely challenges, especially around supply chains, cost pressures and price inflation. However, we’ve taken proactive steps to build resilience into our operations,

from strengthening supplier relationships to improving efficiency across production and distribution. Importantly, we remain focused on delivering consistent quality and value for our partners and their customers.

“We are most excited about continued innovation, with strong opportunities in premiumisation, plant-based development and more customisable product formats. Our goal is to keep evolving the Ditsch offer so that it not only meets the needs of today’s FTG consumer but helps shape the category for the future,” concluded Rogers.

And making it as a finalist in the Sammies 2026 New Food to Go Award shows ambitions are being met.

Flavour from scratch

Having worked with the likes of Deliveroo, Tesco, Gopuff & Wildfarmed, it’s no surprise to see Rebecca Rosmini’s Signorelli bakery and FTG model expanding.

FTG is hugely successful in the UK. What’s your approach?

For us, it isn’t just about speed – it’s about relevance. The traditional model has been built around convenience but we’ve focused on combining this with quality, care and a sense of occasion. That’s where we believe the real opportunity sits.

At Signorelli, we approach FTG as a curated daily ritual rather than a transactional purchase. Customers aren’t just grabbing a coffee or croissant – they’re buying into a moment of calm, familiarity and trust in what they’re consuming. That mindset shapes everything from menu design to store layout.

Operationally, simplicity is key – but it’s intentional simplicity. We design our menu to be tight, seasonal and efficient, allowing us to execute consistently at high volume. That’s what enables speed without compromising quality.

We also think deeply about flow, how customers move through the space, service speed and a frictionless experience. FTG at its best should feel

effortless but behind that is structure, planning and discipline.

How do you succeed as an independent business, with five London sites now in operation and more to come?

We are rooted in community, translated to a few critical pillars. First is product integrity, where everything starts. If the croissant isn’t exceptional, and its raw ingredients don’t meet our scorecard, nothing else matters. We’ve invested heavily in refining recipes and processes, while sourcing locally

from like-minded businesses so the quality is consistent across all sites.

Second is culture. In hospitality, your team is your brand. We’ve spent a lot of time around care for the product, customer and each other. Happy teams make great food.

Third is operational clarity. Independents struggle because they rely too much on intuition rather than systems. We’ve built structure into everything, from production schedules to training, maintenance and feedback loops. This allows our team to thrive and customers to get consistency 90% of the time. That allows us to scale without losing control.

Another is opening hours, 6am to 6pm, seven days a week. We are reliable and offer a service while being independent, which is rare.

Finally, we’ve embraced data without losing creativity. We track performance, understand customer behaviour and test products but allow room for instinct and innovation. It’s about balancing both sides.

What trends are you seeing?

There’s a move towards simplicity but I would define it more as clarity.

Consumers are overwhelmed with choice. What they value is confidence, knowing that whatever they pick will be good. That’s why tighter menus are becoming more powerful than large, complex ones.

There’s also a shift towards quality over quantity. People might buy fewer items but they’re willing to spend on something that feels worth it. That’s particularly true in bakery and coffee, where the difference between average and exceptional is very noticeable.

Another trend is transparency. Customers are interested in where ingredients come from, how things are made and the story behind the product. That doesn’t mean you need to overcomplicate messaging but authenticity matters.

There’s a demand for hybrid experiences – spaces that allow for quick transactions and moments of pause. Even in FTG, people still want to feel something, it’s not purely functional. Be purposeful and remove the noise, not the value.

It’s a challenging time right now. How are you managing?

We focus on internal efficiency before external pricing, constantly looking at optimising operations – whether that’s reducing waste, improving processes or making smarter purchasing decisions. And with lean central teams, labour costs are focused on the shop floor, serving the customer. Menu engineering plays a big role. We design products with both customer appeal and margin in mind, ensuring that the overall menu remains commercially viable, even if individual items are under pressure. And strong supplier relationships allow for better collaboration, pricing stability and access to higher-quality

ingredients at sustainable costs. Technology is another lever. Our AI and data tools can better forecast demand, reduce overproduction and streamline decision-making. Small improvements across multiple areas have a significant impact.

That said, there is a balance. At some point, the market has to absorb cost increases. What’s essential is how you communicate value. If customers understand and feel the quality, they’re more accepting.

In terms of partnerships, who do you work with?

These are fundamental to how we operate, taking a long-term,

ecosystem approach rather than a transactional one.

On the ingredients side, some relationships have been in place for nearly a decade, growing alongside our suppliers – that consistency is a huge part of product quality. For example, we’ve worked with Estate Dairy for almost 10 years.

Sole e Latte supply Fior di Latte mozzarella, produced in Essex to an Italian standard. It allows us to balance authenticity with local sourcing. Our coffee comes from The Roasting in Pimlico, a relationship built over time to

refine a profile that reflects our brand.

For hot chocolate, we use Cocoa Collection, focusing on depth of flavour and traceability. These details may seem small but collectively they define the experience.

We’ve chosen to build long-term relationships rather than constantly switch suppliers. In return, they have supported us with stability, flexibility and collaboration.

We’ve invested heavily in AI and technology, integrating it into our EPOS systems to connect sales data directly with production planning. That allows us to forecast demand more accurately, reduce waste and ensure we’re producing the right products at the right times of day.

We’ve also developed internal AI tools like Lui and Flo, which act as 24/7 support systems. For our teams, they provide instant access to operational knowledge, product information and troubleshooting, reducing training friction. For customers, they enable immediate access to key information such as ingredients, allergens and catering options, making the business more responsive.

Through the Made Smarter programme, we invested in a cookie machine that allows team members with disabilities to work safely and confidently. That’s been an important step in making operations accessible.

From a collaboration perspective, my experience at Deliveroo has been

invaluable. We use tools like Slack, Google Workspace and Notion to keep communication structured and aligned across the business.

What does the future hold?

It will be defined by a combination of efficiency and experience.

On one side, operations are sure to become more sophisticated, driven by data, AI and automation. Businesses that optimise production, reduce waste and respond quickly to demand have a clear advantage.

On the other side, the human element is a priority.

As systems become more efficient, the differentiator will be how a brand makes people feel. That’s where independent businesses have a real opportunity. And for us, the focus is on thoughtful expansion.

We’re looking at new locations, formats and brands but always with a clear identity and purpose. Growth for the sake of growth doesn’t work, it has to be intentional.

We’re also investing in people. Training, development and creating pathways within the business.

Longer term, I see us building more ecosystem-style offerings, bringing our unique approach to support young talent wanting to bring their craft to hospitality. The industry is facing challenges but it’s also full of opportunity. Those that succeed will be disciplined, adaptable and deeply connected to customers.

tmifoods.co.uk

bmurphy@tmifoods.co.uk

hannah_kenyon@dawnfarms.co.uk

An impressive performance at Bunsik’s first franchise location signals scalable growth, as UK expansion continues.

BROAD APPEAL

Six months after opening at Cabot Circus in September, Bunsik Bristol – the brand’s first franchise site –has served over 150,000 items of Korean street food and welcomed approximately 66,000 customers, demonstrating strong regional demand beyond its established London and Manchester markets.

Consistent high-volume trading has been maintained since launch, with one item served every 45 seconds during peak periods, highlighting

both operational efficiency and sustained consumer appetite for fast-casual Korean street food.

Great Korea move

Bunsik’s signature corndogs continue to be a key driver, with around 70,000 sold in Bristol alone –accounting for two out of every five items ordered. The Potato Mozzarella Corndog remains the top-performing item, shifting nearly 12,000 units.

CATCHING THE EYE

Alongside its hero category, the wider menu is also performing strongly, with over 16,000 servings of kimbap and tteokbokki indicating growing engagement with more traditional dishes and a broadening appeal beyond trend-led formats.

The Bristol site builds on Bunsik’s steady growth since launching in London in 2021, with the brand evolving into one of the UK’s leading Korean street food concepts, driven by digital visibility and a recognisable offering.

Behind the brand is founder Jae Cho, whose Maguro Group team brings over a decade of experience across restaurant and retail concepts in the UK.

as our first franchise location, and its performance has reinforced the strength and scalability of the Bunsik concept,” said Cho. “Our combination of high-quality Korean street food, strong visual identity and efficient operations translates successfully into regional markets, and we’re excited to continue expanding into new cities.”

Bray added: “The performance of Bristol has exceeded expectations, with consistent demand and strong levels of repeat custom. So, we’re now moving forward with additional franchise locations.”

Following the performance of its first franchise site in Bristol, franchise partner Will Bray is progressing expansion across the South West, with Cardiff and Southampton in development.

“The Bristol site has been a key milestone for the brand

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Snacks appeal!

Not just for gym-goers, the Warrior product range is looking to capitalise on the demand for protein-rich options.

BRAND ASSOCIATION

A clear aspect of the evolution in FTG is sports nutrition becoming part of everyday purchasing habits, particularly within meal deals. And for the Warrior brand, its innovative products fit ideally into this pattern.

“Consumers are actively seeking out higher-protein, functional options to enjoy alongside their lunch,” said founder of Warrior, Kieran Fisher.

“There is also demand for more premium options. And while there is a clear role for the traditional meal deal, higher quality is increasingly important, enhancing perceived value for money. Trusted brands are playing

a bigger role than ever. Shoppers are discerning, gravitating towards names they recognise and believe in, especially for nutrition.

“More broadly, FTG is no longer just about sustenance. Consumers want to tick-off multiple nutritional requirements in one go – whether that’s protein, lower sugar or simply making a healthier choice.”

And while FTG is on a real high right now, Fisher believes it still needs to strike a delicate balance.

“Inflation is putting pressure on suppliers to hit prices that are realistic for the end consumer. While hospitality has the luxury of charging premium prices, given its clientele, FTG has to hit specific price points.

“But consumer demand is there, despite ongoing pressure, which is largely down to its flexibility. The range of operators, price points and bundled meal deals means there’s something for almost every budget.

“We’re also seeing a resurgence in impulse purchasing, driven by people returning to offices and structured routines. Introducing broad and premium FTG options, alongside meal deals, allows retailers to cater to a wider audience, from value-led shoppers to those who can pay more.”

CLEAR COMMUNICATION

Across food & drink, consumer desire for protein is unmistakeable. Just a few months ago, Sainsbury’s

launched a cross-category rollout incorporating meals, wraps, salads, bakery and sandwiches specifically designed for this market.

“Shoppers want added protein, with creatine, high fibre and lower sugar and salt content,” continued Fisher. “At Warrior®, we’ve built our range around those needs. A great example is Warrior® RAW: our lowsugar, high-protein flapjack delivering 20g of protein per bar while remaining HFSS compliant. They are also high in fibre and Halal friendly.

“And trust is critical. Consumers need confidence that the product they’re choosing actually delivers. If you combine a trusted brand with honest communication, you can stand out, even in a category traditionally dominated by high-sugar options.”

And with Warrior available in over 30 countries worldwide, its message is clearly having an impact.

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Bridging the gap BREAKFAST

Breakfast is no longer a single occasion, with bakery supporting all-day FTG says Kevin Hughes, country director UK&I for La Lorraine Bakery Group.

WINDOW OF OPPORTUNITY

The idea of breakfast as a fixed, early-morning moment has quietly dissolved. For FTG operators, the occasion now stretches from the first customer through the door at seven to the mid-morning coffee run, brunch trade, and the grab-and-go shopper who picks up a pastry at noon because it looks good and they missed their usual slot. The question is no longer whether to offer breakfast; it is how to build a range that earns its keep across the whole of that window.

The commercial case is not hard to make. According to Lumina Intelligence’s UK Food to Go Market Report 2025, the sector reached a value of £24 billion in 2025, growing at +3.3% and outpacing the wider eating-out market – driven significantly by convenience-led morning occasions. Yet many operators are still thinking about breakfast too narrowly, with a fixed menu, a narrow product set and service window that closes before the real footfall arrives. The opportunity lies in formats that bridge breakfast, brunch and light lunch, without requiring a separate range for each.

Bakery is doing the heaviest lifting

in that space. It is the category that customers expect at breakfast, that travels well, photographs strongly in a grab-and-go display and scales without additional complexity.

The formats that perform best are those that combine eating quality with operational simplicity – products that can be pulled from frozen, finished quickly and presented confidently without a skilled team behind the counter.

THE HARDEST WORKER

Viennoiserie sits at the heart of that offer. A well-made croissant remains the most versatile single product in breakfast FTG: pastry with coffee in the morning, a sandwich carrier at mid-morning, a premium display item for a counter that needs visual impact throughout the day.

Panesco’s Croissant Curved delivers that flexibility. Laminated, buttery and structured enough to carry savoury fillings, while still performing as a standalone pastry. For operators looking to extend the range further, the double colour croissants –available in chocolate and raspberry – go a step further. Each is fully filled: the raspberry variant combines two

flavours of laminated yeast dough with rich raspberry throughout, made with 16% butter.

For sandwich bars and manufacturers, that matters – a finished, filled croissant requires no additional assembly, delivers a consistent portion, and the robust laminated structure holds integrity through handling and packaging. The layered colour also reads as premium at point of purchase, supporting counter display and pre-packed formats.

The pistachio croissant follows the same logic. It’s moved from a niche flavour to a mainstream expectation over the past two years, driven by social media and an appetite for something that feels slightly more considered. This item on a FTG counter signals that the range has been thought about, not just assembled.

A decision to pick up something from one outlet over another is often made in seconds, and flavour interest is part of what tips it.

Swedish knots, in cinnamon and cardamom, extend that logic further into the all-day occasion. Both are morning flavours by instinct but cinnamon in particular has strong afternoon and weekend associations, making knots a useful format to trade across a longer window or capture footfall during the mid-morning dip. They bring warmth and aroma to the counter, which is underappreciated as a selling tool.

VARIETY & THE BUFFET

For buffet-style, high-volume catering or any operation where variety matters more than any single item, the Mini Danish Mix offers a straightforward answer. Five formats – maple pecan plaits, apple lattices,

cinnamon swirls, custard crowns and raspberry crowns – in a single case, ready to present as a considered assortment rather than solitary choice. This supports portion control and visual appeal simultaneously, which is the combination that tends to drive add-on spend in a morning queue.

Bread also plays a key role. The Rustic White Sourdough Loaf addresses the part of the market where customers need something more substantial than a pastry but still want to feel that the ingredients have been taken seriously. Produced 100% naturally and free from additives, it aligns with growing consumer interest in simpler, more transparent food labels – a trend that Mintel identifies as influencing 59% of UK consumers when making breakfast choices.

Toasted with quality toppings or used as the base for a more substantial build, it bridges the gap between traditional breakfast formats and a light lunch offering.

The argument for all of these products points in the same direction, with frozen formats allowing operators to prepare to demand rather than to forecast – critical when footfall patterns shift across the week and waste is a live commercial pressure. Bake-off and thaw-and-serve mean the products arrive finished to a consistent standard without skilled labour or specialist equipment. That consistency across locations and service periods is what makes bakery the foundation of a FTG offering that holds up through the full morning window, not just the first hour.

Breakfast trading has huge growth potential when the offer is built around formats that flex. A croissant that works as a pastry at 7am and sandwich carrier at 10am, with a sourdough loaf that bridges breakfast toast and a lunch build – protecting margins by working harder across the day, rather than performing for a single service window.

All-day breakfast at a glance

● Croissant Curved: Suited to standalone pastry service and premium filled formats. Works from early breakfast through to mid-morning sandwiches.

● Double Colour Croissants - chocolate and raspberry: Fully filled with laminated two-tone dough. No assembly required. Robust structure for handling and packaging, premium counter presence.

● Pistachio Croissant: Taps into mainstream demand for flavour interest at breakfast. Signals range curation and drives impulse purchase.

● Swedish Knots - cinnamon and cardamom: Carry well across AM and PM.

● Mini Danish Mix: Five formats in a single case. Buffet, counter and grab-and-go.

For more info, visit llbg.com/en.

BREAKFAST

Health is wealth!

From dried fruits, nuts and seeds to traditional tea and chai matcha lattes, a feel-good start to the day is bang on trend.

MENU ADAPTATION

There are generally two styles of dining when it comes to breakfast – those seeking a luxurious brunch to kick-start their day with a treat and those wanting something easy to enjoy on the move as part of a busy morning schedule. And cafés with brick-and-mortar locations are positioned to cater to both groups.

Consumers that wish to dine in can do so, while cafés offer a to-go option that boosts revenue without impacting seating capacity. Creating

a menu which can be adapted for both dining styles helps streamline operations. Prioritising handheld items like breakfast burritos, fruity smoothies and indulgent pastries is a particularly effective way of achieving this balance.

“Besides classics like croissants and pain au chocolate, operators can keep things exciting by utilising versatile ingredients such as dried fruit and nuts,” said Caroline Buggisch, product marketing manager at RM Curtis.

“For example, chefs can instantly transform a standard croissant into a pistachio variant with these on-trend nuts, or likewise with almonds, or use hazelnuts to complement chocolate themed pastries.”

As a leading supplier of dried fruits, nuts and seeds, RM Curtis is well positioned to expand menus. These options are particularly popular, partially thanks to the rise in GLP-1 diets and health-conscious dining driving demand for functional food. Breakfast is naturally compatible with a range of whole ingredients that serve specific purposes.

NEUTRALLY IMPACTFUL

For example, Chia seeds are a popular staple to add to smoothies, acai bowls, yoghurt, oatmeal and granola.

“Chia is a complete protein –containing approx 16g per 100g, making it excellent for helping customers feel fuller for longer – and contains all nine of the essential acids that cannot be made in the body and therefore must come from food,” continued Buggisch. “Thanks to a neutral taste, it’s typically utilised for nutritional benefits without impacting distinct flavour profiles created by the rest of the ingredients.

“For plant-based diners, the gelatinous consistency of soaked dried chia makes a great veganfriendly substitute for egg whites. RM Curtis’ Curtis Catering supplies seeds in 450g bags, ideal for bulk ordering.

“Functional ingredients can also be added to traditionally indulgent breakfast options, appealing to customers looking to balance health and enjoyment. Classic combinations such as poppy seeds (free from

cholesterol) on lemon loaf and sunflower seeds (high in antioxidant Vitamin E, and Vitamin B6) in granola are great examples,” said Buggisch.

RICH & MALTY

Convenience is at the heart of many breakfasts, particularly during the working week when customers purchase a bite on their morning commute. With speed a priority, they tend to be drawn to staple items. It is therefore no surprise that tea remains important, with us Brits drinking approximately 100 million cups a day, many being enjoyed in the morning1

“A recent YouGov survey showed that when it comes to the tea of choice, 71% of adults are opting for a traditional English breakfast,” said Michelle Younger, marketing director at Aimia Foods for Professionals.

“To truly tap into this profitable market, a premium option like Dorset Tea’s Sunshine blend is essential2 Providing a ‘cup of sunshine’ for each tea-loving customer, Dorset Tea is crafted from quality Kenyan, Rwandan and Assam leaves to deliver a rich and malty flavour that becomes a

thirst-quenching beverage when served alongside the milk of choice.”

For younger people just entering the workforce, social media trends can be hugely influential, making them more adventurous at breakfast.

“Many are switching out morning coffee for alternatives such as chai or matcha lattes, as these deliver the same capacity for customisation, without the caffeine jitters,” said Rebekha White, senior brand manager at Aimia Foods for Professionals.

“Fusing these popular beverages together, Drink me Chai’s matcha latte

offers an easy way to add both drinks to the morning menu. Crafted from Drink me Chai’s blend of natural spices and earthy matcha green tea, stir one scoop of powder with 200ml of hot milk. Alternatively, serve a Drink me Chai matcha latte over ice by swapping warmed milk with a chilled alternative.

“These iced variants of hot drinks are becoming increasingly popular,

The necessary tools

To deliver the best food, you need the best equipment. Michael Eyre, product director at Jestic Foodservice Solutions, offers some guidance.

Traditional menu options like toasted sandwiches, fresh pastries or smoothies continue to be popular breakfast and brunch items – however, it’s essential that caterers offer a wide range of options. With consumers wanting quick service but expecting delicious food, there has been a wave of innovation, with businesses seizing the early daypart opportunity.

Equipment supplied exclusively through Jestic Foodservice Solutions can consistently deliver. Brands such as Antunes offering fresh poached eggs and omelettes; Duke hot-

Vitamix Commercial provides nourishing fruit smoothies. This diverse range delivers breakfast with speed and efficiency.

particularly in summer. To capitalise, Aimia Foods for Professionals has launched the Drink me Chai RTD. This is ideal for busy weekday mornings, as customers can simply select a preprepared chai latte from the fridge, perfect for sipping on the go.”

(i) UK Tea & Infusions Association.

(ii) YouGov.

Eggs are often considered the cornerstone of every successful breakfast menu and Antunes Egg Stations deliver freshness, made to order. With a small footprint, The Antunes Egg Station Mini has interchangeable rack configurations. This ventless unit allows operators to move eggs, omelettes and scrambles off the grill, while requiring little additional space. And the Antunes ESDZ features two independent cooking zones for easy prep throughout the day. It has a heated grill surface and non-stick rings give the product its shape. The dual zone design separates the grill surface into two areas for smaller independent batches. Cooking and holding breakfast – from sausages and bacon to hash browns and buns – in

small, frequent batches guarantees a continued flow to handle peak times, while minimising waste and maintaining quality. By using the Duke ReadyFlex hot-holding cabinet, chefs can maintain different dishes and toppings in ‘just cooked’ temperatures, helping to speed assembly.

When it comes to drinks and smoothies, the Vitamix Commercial blender is a viable choice. With fresh ingredients, personalise for the customer and explore unlimited flavours and combinations – from fruit to pre-package smoothie mixes blended with juice.

Vitamix Commercial The Quiet One® features six pre-programable settings, allowing the creation of fully customised blend profiles. Staff simply need to select the right drink and consistency is guaranteed.

COMING UP

NEXT ISSUE

SPECIAL

Dips, sauces, relishes & chutneys

International flavours, NPD, healthy options

FOCUS

Environmental Packaging, biodegradable, profiles

PREVIEW lunch! show (part one)

REVIEW The Sammies Awards

JULY 2026

ADVISORY & CONSULTANCY

Ditsch UK Ltd.

Planglow Ltd.

The FSC Group

BAKERY PRODUCTS

Country Choice Foods

Ditsch UK Ltd.

Durum Company UK

Food Attraction Ltd.

Liba Bread

Mission Foods

Pan Euro Foods

The FSC Group

BESPOKE SOFTWARE/IT

mezzeIQ

Planglow Ltd.

CHEESE & DAIRY PRODUCTS

Futura Foods UK Ltd.

Leathams

Pan Euro Foods

Yeo Valley Farms (Production) Ltd

CHUTNEYS & RELISHES

Leathams

Zafron Foods Ltd.

DRESSINGS, SAUCES AND MAYONNAISE

Fresh-Pak Chilled Foods

Futura Foods UK Ltd.

Leathams

Zafron Foods Ltd.

ALIMENTOS DAILY FRESH S.A.

El Quillay 573

Parque Industrial Valle Grande

Lampa

Santiago

Chile

Contact: Carlos Guerrero

Tel: +562 24119171

cguerrero@dailyfresh.cl

EGGS & EGG PRODUCTS

Fresh-Pak Chilled Foods

Futura Foods UK Ltd.

Leathams

Pan Euro Foods

Stonegate Farmers

Zafron Foods Ltd.

EQUIPMENT & VEHICLES

Country Choice Foods

Deighton Manufacturing

Flexeserve

Grote Company

Jiffy Trucks Ltd.

Millitec Food Systems Ltd.

Planglow Ltd.

EVENTS

lunch! 16-17 September 2026

FACTORY MACHINERY

Deighton Manufacturing

Grote Company

Millitec Food Systems Ltd.

FISH PRODUCTS

H Smith Food Group plc

Leathams

Pacific West Foods Ltd

Pan Euro Foods

Zafron Foods Ltd.

SIGMA BAKERIES PO Box 56567

3308 Limassol, Cyprus

Contact: Georgios Georgiou

Tel: +357 25 878678

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

BSA Product Index

FOOD TO GO

Food Attraction

Pacific West Foods Ltd.

Pan Euro Foods

Pasta Foods

The FSC Group

FRUIT

Leathams

INSURANCE

Insurance Protector Group

LABELS & LABELLING

Colpac

Planglow Ltd.

MEAT PRODUCTS

RED MEAT

Bawnbua Foods NI

Dawn Farms UK

Gierlinger Holding GmbH

H Smith Food Group plc

Kings Fine Cooked Meats

Leathams

Pan Euro Foods

Seara Meats BV

SUBWAY

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

Contact: Frederick De Luca

Tel: 01223 550820 www.subway.co.uk

POULTRY

Bawnbua Foods NI Cargill Protein

Europe

Dawn Farms UK

H Smith Food Group plc

Kings Fine Cooked Meats

Leathams

Pan Euro Foods

Seara Meats BV

OILS

Pan Euro Foods

ORGANIC PRODUCTS

Leathams

Yeo Valley Farms (Production) Ltd

PACKAGING

Colpac Ltd.

Coveris Flexibles

Go-Pak Group

Planglow Ltd.

Pro-Ampac RAP

Sabert

Sharpak Aylesham

Woodly

PASTA

Leathams

Pasta Foods

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

Tel: +32 2 731 69 77

Fax: +32 2 731 69 78

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

PLANT-BASED

Food Attraction

Leathams

Melton Foods

Pan Euro Foods

TMI Foods

SANDWICH FILLINGS (READY PREPARED)

Fresh-Pak Chilled Foods

Zafron Foods Ltd.

SANDWICHES

See BSA Sandwich Manufacturers

SALADS, FRUIT & VEGETABLES

Agrial Fresh Produce Ltd.

Leathams

Pasta Foods

The FSC Group

SOUPS

Leathams

Pasta Foods

Yeo Valley Farms (Production) Ltd

BAKERY INSERTS

Sigma Bakeries Ltd

BREAD

Sigma Bakeries Ltd

FRANCHISING

Subway ORGANIC PRODUCTS

Sigma Bakeries Ltd

SANDWICHES

Alimentos Daily Fresh S.A

Tamarind Foods

SANDWICH FILLINGS (prepared)

Sigma Bakeries Ltd

SPECIALITY BREADS

Sigma Bakeries Ltd

BSA Suppliers Index

AGRIAL FRESH PRODUCE LTD.

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

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

BAWNBUA FOODS NI

67 Crowhill Road, Bleary, Co. Armagh BT66 7AT

Contact: Victoria Cartmill Tel: 02838 344244 victoria.cartmill@bawnbua.com www.bawnbua.com

CARGILL PROTEIN EUROPE

Clerkenleap Barn, Bath Road, Broomhall, Worcester WR5 3HR

Contact: Stuart Bowkett

Tel: 0121 274 1107 Cpe_Customerservices@cargill.com www.cargill.co.uk

COLPAC LTD.

Enterprise Way, Maulden Road, Flitwick, Bedfordshire MK45 5BW

Contact: Sales Department Tel: +44 (0) 1525 712261 sales@colpacpackaging.com www.colpacpackaging.com

COUNTRY CHOICE FOODS

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

Contact: Neil Lindsell Tel: 07979 704758 Neil.lindsell@sysco.com www.countrychoice.co.uk

COVERIS FLEXIBLES

UK LTD

Cromwell Road, Eynesbury, St Neots, Cambridgeshire PE19 2ET

Contact: Sales Department Tel: 01480 884300
 UKfoodservice@coveris.com www.coveris.com

FLEXESERVE

The Alan Nuttall Partnership Ltd, Orchard House, Dodwells Road, Hinckley, Leicestershire LE10 3BZ

Contact: Warwick Wakefield Tel: 01455 638300 info@flexeserve.com www.flexeserve.com

FOOD ATTRACTION LTD

FUTURA FOODS UK LTD.

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

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

DAWN FARMS UK

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

Contact: Bryan Murphy Tel: 01604 583421 info@dawnfarms.co.uk www.dawnfarms.ie www.dawnfarms.ie/tmi-foods

DEIGHTON 
MANUFACTURING (UK) 
LTD. Gibson Street, Leeds Road, Bradford, West Yorkshire BD3 9TR

Contact: Andy Hamilton
 Tel: 01274 668771
 sales@deightonmanufacturing.co.uk
 www.deightonmanufacturing.co.uk

DITSCH UK LTD. (was Worldbake) Timsons Business Centre, Perfecta Works, Bath Road, Kettering Rutland NN16 8NQ

Contact: Lucy Rogers Tel: 01536 419 900 lucy.rogers@ditsch.co.uk www.ditsch.co.uk

DURUM COMPANY UK

(ENDO FOODS) 10 Princes Road, Montagu Industrial Estate, Edmonton N18 3PR Tel: 020 8920 2612 Info@endosfood.com

Triam Court, 17-21 Langham Road, Leicester LE4 9WF

Contact: Jake Karia Tel: 0116 2744066 jake@foodattraction.com www.jakeandnayns.com

FRESH-PAK CHILLED FOODS

1 Waterside Park, Valley Way, Wombwell, Barnsley S73 0BB

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

FSC

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

Contact: James Simpson 
Tel: 01934 745600 
james@thefscgroup.com
 www.thefscgroup.com

GIERLINGER HOLDING GMBH

Weingartenstraße 14, A-4100, Ottensheim, Austria

Contact: Anthony Oates Tel: 07711 860608 anthony.oates@gierlingerholding.com www.gierlinger-holding.com

GO-PAK GROUP

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

Contact: Ben Ely Tel: 01454 285400 BEly@go-pakuk.com www.go-pakuk.com

GROTE COMPANY

Newtech Square, Zone 2 Deeside Industrial Park CH5 2NT

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

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

JIFFY TRUCKS LTD.

26 Jubilee Way, Shipley, West Yorkshire BD18 1QG

Tel: 01274 596000

Contact: John Briggs

john@jiffytrucks.co.uk www.jiffytrucks.co.uk

KINGS FINE COOKED MEATS

69 Queen Street, Wigan, Greater Manchester WN3 4XH

Tel: 01942 322398

Contact: Adele Rooney adele@kingsfinecookedmeats.co.uk www.kingsfinecookedmeats.co.uk

LEATHAMS LTD.

The Circle, Units 10-12

Queen Elizabeth Street, London SE1 2JE

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

BSA Suppliers Index

LIBA BREAD

Lärjestationsgata 1, 415 02 Göteborg, Sweden

Contact: Sergio Fadel

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

LUNCH!

16-17 SEPTEMBER 2026

by Diversified Communications UK Ltd. at Excel, London www.lunchshow.co.uk/bsa/

mezzeIQ

12 Colston Yard, Bristol BS1 5BD

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

MILLITEC FOOD SYSTEMS LTD.

20 Victoria Road, Draycott, Derbyshire DE72 3PS

Contact: Richard Ledger Tel: 01332 320400 sales@millitec.com www.millitec.com

MISSION FOODS EUROPE LTD.

Renown Avenue, Coventry Business Park, Coventry CV5 6UJ

Contact: James Brown

Tel: 07725 496799

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

PAN EURO FOODS

20-22 Wenlock Road, London N1 7GU

Contact: Steve Matthew Tel: 00353 1 6301490

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

PASTA FOODS

Forest Way, Norwich NR5 0JH

Contact: James Palmer

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

PLANGLOW LTD.

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

Contact: Rachael Sawtell

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

PROAMPAC-RAP

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

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

REFLEX PACK PLUS

Moat Way, Barwell, Leicestershire LE9 8EY

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

SABERT UK LTD

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

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

SEARA MEATS BV

1st Floor Belmont House, Belmont Road, Uxbridge UB8 1HE

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

STONEGATE FARMERS

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

Tel: 01249 730700 David.Taylor@stonegate.co.uk www.stonegate.co.uk

WOODLY

Firdonkatu 2 T 63 00520

Helsinki

Finland

Contact: Patrik Kuitunen

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

YEO VALLEY FARMS (PRODUCTION) LTD.

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

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

ZAFRON FOODS LTD

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

Contact: Graham Cox

Tel: 0844 847 5116

rufus.carter@zafronfoods.co.uk www.zafronfoods.co.uk

LINKED ASSOCIATION

LOCAL AUTHORITY

CATERING ASSOCIATION

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

SHARPAK AYLESHAM LTD

Aylesham Ind Est, Aylesham, Canterbury CT3 3EF

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

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

CHAIR

Rusty Warren, Subway (Sandwich Bar Chain)

VICE CHAIR

Jude Walker, The FSC Group (Buying Agency)

THE COMMITTEE

David Winter, Consultant

Arun Mayor, Greencore (Producer)

Hannah Wilson, Greggs (Baker)

Gary McDowell, Deli-Lites (Producer)

Guy Truman, Around Noon (Producer)

Jared Winder, WHSmith (Retailer)

Wayne Greensmith, Samworth Brothers (Producer)

Jake Karia, Food Attraction (Producer)

Bryan Murphy, Dawn Farm Foods (Supplier)

Simon Bos, Gravitywell (Supplier)

James Faulkner, Leathams (Supplier)

Mark Salisbury, Tiffin (Producer)

Chris Snaith, Flexeserve (Supplier))

SECRETARIAT

Jim Winship, Director

Robert Potts, Association Manager

BSA Manufacturers & Distributors

ANCHOR SANDWICH CO.

Units 2/21/22 Wotton Trading Estate

Wotton Road, Ashford, Kent TN23 6LL

Tel: 01233 665533

Contact: Adrian O’Hare

adrian@anchorcatering.co.uk

www.anchorsandwich.co.uk

BRCGS Rating – A

DELI-LITES IRELAND LTD.

Unit 1, Milltown Industrial Estate, Warrenpoint, County Down BT34 3FN

Contact: Barbara Hawkins Tel: 07786 435198

barbara.hawkins@delilites.com

www.delilites.com

BRCGS Rating – AA+

AROUND NOON LTD.

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

Tel: 0283 0262333

info@aroundnoon.com

www.aroundnoon.com

BRCGS Rating – AA

AROUND NOON (LONDON) LTD.

810 Oxford Avenue, Slough Trading Estate, Slough SL1 4LN

Tel: 02080262333

info@aroundnoon.com

www.aroundnoon.com

BRCGS Rating – AA

AROUND NOON (SOHO)

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

Tel: 0203 058 1245 soho.orders@aroundnoon.com www.aroundnoon.com

BRCGS Rating – A+

BRADGATE BAKERY

Beaumont Leys, Leicester, LE4 1WX

Tel: 0116 2361100

commercialftg@ samworthbrothers.co.uk

BRCGS Rating – AA+

BCorp certified

GREENCORE FOOD TO GO LTD - PARK ROYAL

Willen Field Rd, Park Royal, London NW10 7AQ

Tel: 0208 956 6000

www.greencore.com

BRCGS Rating – AA+

BRC Plant Based

GREENCORE FOOD TO GO LTD – MANTON WOOD

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

Tel: 01909 512600

www.greencore.com

BRCGS Rating – AA+

BRC Plant Based

GREENCORE FOOD TO GO LTD – BROMLEY BY BOW

Prologis Park, Twelvetrees Crescent, London E3 3JG

Tel: 0207 536 8000

www.greencore.com

BRCGS Rating – AA+

GREENCORE FOOD TO GO LTD. – ATHERSTONE

Unit 7, 
Carlyon Road

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

BRCGS Rating – AA+

GREENCORE FOOD TO GO LTD. – HEATHROW

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

Tel: 0208 629 8600

www.greencore.com

BRCGS Rating – AA+

MELTON FOODS

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

Tel: 01664 484400 commercialftg@ samworthbrothers.co.uk

BRCGS Rating – AA+

BRC Plant Based and Gluten Free standards

ON A ROLL SANDWICH COMPANY

The Pantry, Barton Road, Middlesbrough TS2 1RY

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

BRCGS Rating – AA+

RAYNOR FOODS LTD.

Farrow Road, Widford

Industrial Estate, Chelmsford, Essex CM1 3TH

Contact: Sales Tel: 01245 353249

sales@sandwiches.uk.net www.sandwiches.uk.net

BRCGS Rating – AA+

SAMWORTH BROTHERS MANTON WOOD

Manton Wood, Enterprise Park, Worksop, Nottinghamshire S80 2RS Tel: 01909 511800 commercialftg@ samworthbrothers.co.uk www.samworthbrothers.co.uk

BRCGS Rating – AA+

SIMPLY LUNCH LTD.

Unit 2, ZK Park, 23 Commerce Way, Croydon CR0 4ZS

Contact Sales Tel: 0345 2007631

sales@simplylunch.co.uk www.simplylunch.co.uk

BRCGS Rating – AA+

TIFFIN SANDWICHES

Tiffin House, 20 Commondale Way, Euroway Trading Estate, Bradford, Yorkshire BD4 6SF

Contact: Sales Tel: 01274 494939

sales@tiffinsandwiches.co.uk www.tiffinsandwiches.co.uk

BRCGS Rating – AA

TIFFIN SANDWICHES

SCOTLAND

81 Chapel Street

Glasgow G20 9BD

Contact: Sales Tel: 01274 494939 info@tiffinsandwiches.co.uk www.tiffinsandwiches.co.uk/scotland

BRCGS Rating – A

TIFFIN SANDWICHES WALES (FORMALLY KNOWN AS STREET EATS FOOD LTD)

Prince William Avenue, Sandycroft, Deeside 
CH5 2QZ

Contact: Sales Tel: 01274 494939 info@tiffinsandwiches.co.uk www.tiffinsandwiches.co.uk/wales

BRCGS Rating – AA+

SANDWICH KING

Enfield Street, Leeds LS7 1RF

Contact: Sales Tel: 0113 2426031

sales@sandwichkinguk.com www.sandwichkinguk.com

STS Audited

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