Dina Foods identifies emerging ‘Bring Your Own Wrap’ trend, as demand for its products grows.

Kevin Hughes, country director UK & Ireland at La Lorraine Bakery Group, considers the trends influencing the next generation of sandwich and FTG menus.

Many consumers are looking for a healthy balance in FTG, so we caught up with Florette UK’s head of category and marketing, Polly Davies, to find out how menus are adapting. 

Peter Hedges, managing director at Ditsch UK, is relishing the lunch! show, with innovative products to share with the sector.

lunch! is expanding to form part of the new London Food & Drink Festival this September, giving visitors access to five retail and hospitality events for free. 

Mark Conron, group head of customer communications at Nisbets UK, elaborates on the latest eco-friendly innovations. 

As a global enterprise, Go-Pak has a broad base of expertise to call on. Mike Bristow, group sales & marketing director, talks NPD and the complexities facing the sector.

With Exchange for Change on the horizon, EcoVend talks RVMs and how they can make a real difference.

Looking to navigate change and create opportunity, the Conglom team takes us through its approach to excellence in customer relationships.

Offering shortcuts to menu innovation, we caught up with Merrychef to discuss the always exciting FTG sector and how convenience is everything. 

Delivering a wide range of Chinese and Asian sauces, Lee Kum Kee is perfectly placed to take advantage of the flavour globalisation in UK food to go.   

Mei Mei Goods, the women-founded Asian condiment brand created to help home cooks crack the code of effortless Asian cooking, has become a Certified B Corporation™ with a score of 88.4, less than one year after launching.

It was no surprise to see the pioneer of South Asian flavours, Urban Rajah, succeed at the Sammies. We spoke to the heartbeat of this passion project, Ivor Peters. 

As we build up to the new London Food & Drink Festival, we caught up with event director of lunch! – and lunch! North – Katie Tyler.

As consumers seek healthy options that pack a flavourful punch, the versatility of salad makes it a key player.

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.

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

Paul Stanley, foodservice manager at Middleton Foods, talks authentic flavours, fire and flair. 

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. 

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