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Inside This Issue

The BSA has become the first trade association to use the Food Standards Agency's national Food Hygiene Rating Scheme to set standards for its memebers. We also take a look at Greggs' latest trial coffee shop.

International Sandwich and Snack News magazine is the official journal of the British Sandwich Association (BSA), the UK body representing Sandwich makers, suppliers and retailers.

The magazine is published six times a year and distributed to retail buyers, caterers, sandwich bars and associated businesses in the industry.

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News
  • A number of senior executives have left Adelie Foods, as a result of restructuring at the company.
  • Daily Bread sandwich manufacturer’s owner The Hain Celestial Group, has acquired UK-based chilled foods manufacturer Daniels Group from Singapore Airport Terminal Services for $230m.
  • SUSHI demand has grown so much that it is rivaling some sandwiches in sales terms, according to Tesco.
News Focus
  • In addition to the Olympics and Jubilee, next year is also the 250th Anniversary of the Sandwich and to ark the occasion, the British Sandwich Association is launching a national campaign to promote sandwiches.
  • GREGGS has launched a trial new concept coffee shop where customer are able to select their own sandwich fillings in retro British settings.
Industry Focus
  • Customers at Reynolds Café and Sandwich Bars in London are becoming more and more concerned about provenance - particularly British provenance - and welfare issues. Engaging with their interest has helped to strengthen the brand, explains founder Ben Reynolds.
BSA News
  • The British Sandwich Association (BSA) has become the first trade association to use the Food Standards Agency’s national Food Hygiene Rating Scheme to set standards for its members. The Association, which already operates an accreditation scheme for sandwich manufacturers and suppliers to the industry, will in future require that its retail members have a minimum food hygiene rating of three.
Sandwich Bar Profile
  • Thinking of opening a sandwich bar? Who better to ask than someone who’s been there, done it and got the Tshirt. Frank Boltman, who founded and ran the successful Thanks for Franks sandwich bar chain, offers this invaluable 'nuts-and bolts' advice.