Welcome
The sauces that bring meat to life go under the microscope in this issue, with a celebration of a cavalcade of flavours and global influences. While a traditional favourite, bacon, continues to be a dynamic offering on menus.
As usual, we present exceptional guidance and advice around the complex web of Extended Producer Responsibility (EPS) – something we’ve been focusing on as a trade publication for a number of years now.
And finally… we are gearing up for one of the biggest nights on the industry calendar – the Sammies Awards on 7 May. Check out our eight-page special and I look forward to some long overdue catch-ups.
Alex Bell – Editor
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Contents
BSA
4 Richard Harrow asks if you’re ready for EPR
REGULARS
6 News
THE BRITISH SANDWICH & FOOD TO GO ASSOCIATION
22 Final plans are being put in place for the Sammies on May 7
ENVIRONMENTAL
30 Plans at Sabert are for growth and finding valued partnerships
32 Conglom talks operational strength in challenging times
34 We delve deeper into out-of-the-box thinking at Go-Pak
36 A major industry milestone at Faerch
38 Confidence in connected packaging reaches a new high
PREVIEW
40 So many reasons to visit the UK Food & Drink Shows
MEATS
42 Santa Maria know BBQ sauce better than anyone
46 Established and versatile, Grumpy Pigs talk NPD
48 A Welshpool-based salt beef company is celebrating
