Tasty new premium breads launched by Central Foods

KaterBake Beetroot and Pumpkin wraps from Central Foods.

Frozen food distributor Central Foods has unveiled a mouth-watering and eye-catching range of new breads for foodservice operators.

Both the KaterBake flavoured wraps and the KaterBake Premium Fine Dining Roll Selection provide operators with something special, as the appetite for innovative and artisanal breads continues to rise.

Suitable for a wide range of different meal occasions throughout the day, the KaterBake Pumpkin Wrap and the KaterBake Beetroot Wrap each contains one of the recommended five-a-day fruit and vegetable intake. Both are suitable for vegetarians and vegans, are dairy free and high in fibre, and are guaranteed to liven up a sandwich or snack display and add excitement to dining menus.

The 12-inch diameter colourful wraps are ideal for tapping into a number of current eating trends such as street food, healthier options and the next generation of breads. Plus, they provide a stunning carrier for tasty fillings.

Meanwhile the KaterBake Premium Fine Dining Roll Selection is the perfect way to bring a traditional bread basket up to date. Featuring a mix of premium sourdough bread rolls in multigrain square, fennel and caraway seed, white torpedo, and beetroot flavours, each roll has an artisan appearance, with the range of different shapes and colours providing a visually appealing variety.

Available from Central Foods.

The new KaterBake selection is also perfect for a number of current trends such as the next generation luxury breads, the premiumisation of commodity products and the striking colours and savoury ‘earth’ flavours that consumers love today.

“The genuine sourdough rolls are made from the bakery’s original 20-year-old ‘mother dough’, which captures yeast naturally present in the air, not just added to the dough like some other bakeries,” said Central Foods MD Gordon Lauder. “The ‘mother dough’ is replenished with flour and water every day, meaning that each and every roll contains a part of the original 20-year-old dough mix. It is this original ‘mother dough’ that defines the deliciousness of bread and creates a taste and texture that just cannot be replicated any other way, ensuring our rolls are not only artisan but also premium.”

High in fibre, dairy free and suitable for vegetarians and vegans, each roll is approximately 45g in size.

“Our new KaterBake ranges are perfect for many of the latest eating trends and are both stunning in looks and taste,” added Gordon. “Frozen breads are ideal for caterers, as they really deliver on the flavour and presentation front when as fresh as possible, so it makes sense for caterers to have breads to hand in frozen format. It means they have a constant supply of ‘fresh’ stock to ensure they give their customers great-tasting and attractive food.

“Frozen food is also very useful as a back-up, in case demand outstrips supply. And of course, being able to defrost and serve just what is required, for items like bread, is key to reducing waste. This helps cut unnecessary costs and avoid unnecessary wastage – something that we should all be striving to do, whatever the type of the catering operation.”
The new bread ranges complement the wide selection of sweet and savoury bakery products offered by Central Foods, which include naans, tortillas, flatbreads, pitta breads, chapattis, sub rolls, crumpets, doughnuts, American pancakes, crepes, scones and other items.

Central Foods, which is based at Collingtree near Northampton, supplies more than 220 independent wholesalers, as well as larger national and regional wholesalers. It also supplies to foodservice caterers across the entire foodservice industry, including pubs, hotels, restaurants, staff canteens, schools, hospitals, coffee shops, football grounds and universities.

Offering a one-stop shop to the foodservice sector, Central Foods sources products from around the world and the UK, supplying more than 400 different lines, ranging from meat, bakery items and canapés through to buffet products, desserts and puddings.

The company has steadily grown since it was founded 21 years ago, and recently was named for the first time in a report by Grant Thornton as being in the top 100 companies in Northamptonshire. The company was also a finalist in the Family Business United Family Business of the Year Awards 2017 for the Midlands.

For more details about Central Foods, visit www.centralfoods.co.uk

Press release issued by Nottingham based PR company Perfect 10 PR www.perfect10pr.co.uk

Celebrity chef Cyrus Todiwala creates serving suggestions for Butt Foods’ new artisan sourdough recipe naan

Cyrus Todiwala

Specialist baker Butt Foods has launched a new naan bread that’s lighter and more bubbly than ever before in response to trends for premium and new wave Indian food dining experiences.

The Baked Earth artisan sourdough recipe naan benefits from a live cultured sourdough with a long fermentation process to improve flavour and texture – creating a naan bread that’s bubbly, soft and suitable for a range of meal applications throughout the day.

The company commissioned celebrity chef and former BBC Food Personality of the Year Cyrus Todiwala OBE to develop a range of uses for the artisan sourdough recipe naans to illustrate the flexibility of the flat breads. He has created a selection of serving suggestions for the naans that show the real versatility of the product which go far beyond the traditional side-of-plate application and which highlight just how many options chefs have to be creative with this new concept in naan breads.

“Naan is brilliant – it’s such a versatile bread. Just use your imagination and the world lies at your feet,” said Cyrus, who has a broad portfolio of restaurants, running Café Spice Namaste, Mr Todiwala’s Kitchen at Heathrow T5, Assado London and The Park Café.

Available in 6 inch and 4 inch sizes, the new naans are perfect for restaurants, hotels, bars and other food service operators, such as street food vendors, that are committed to serving up top quality naan breads, as well as the growing number of new wave contemporary Indian eateries that are offering dining options from breakfast through to evening. 

As a result of its special composition, the Baked Earth artisan sourdough recipe naans can be topped, filled, folded and wrapped, and the serving suggestions created by Cyrus include hand-held ‘sliders’, pizza-style topped naans, foldovers and wraps, and cover meal occasions including breakfast and brunch, snacks and main meals. 

Ideas include Bombay-style minced beef burritos, Indian-style roasted vegetable pizzas and Jungli chicken wraps.

Videos of the dishes created by Cyrus and filmed in the development kitchen of his Café Spice Namaste restaurant in London are available to watch for free on the Butt Foods website in Chef’s Corner. 

Butt Foods has been baking naan breads for more than 25 years, having introduced authentic frozen naan to the foodservice market in 1991. Its latest naan is a light and bubbly Indian bread baked with yoghurt, with toasted kalonji and cumin seeds adding a nutty flavour, made from the company’s unique recipe.

It has been developed in response to its research into the changing UK Indian restaurant scene, which shows the increase in exciting new wave eateries that offer various degrees of all-day dining, depending on location, with menus to suit. 

“New Indian food is moving away from traditional curries into a world of new flavours, snacks and small plates, different presentation and extended meal occasions. We’re very pleased to be launching our Baked Earth artisan sourdough recipe naans, which are really something very special and which have been created to provide restaurants and other eateries with a tasty naan bread that’s both versatile and flexible,” said managing director of Nottingham-based Butt Foods David Williams.

“Our market research has shown a new wave of Indian restaurants bringing exciting new flavours and formats, and we believe our range of Artisan sourdough recipe naans are perfect for these outlets which are providing an alternative experience for diners.

“We were delighted when, in independent research, our product outscored the leading foodservice competitor on taste and texture.” 

The artisan sourdough recipe naan is made from a natural process that takes up to ten days from starter through to mother dough, mature dough and then final dough. No raising agents mean a more natural product and better flavour, with pure butter ghee adding colour and taste.

The Baked Earth artisan sourdough recipe naans are available frozen through Central Foods.

Cyrus, the 2014 BBC Food Personality of the Year, was born and brought up in Bombay. In his bastion Cafe Spice Namaste, Cyrus is known for his refined, elegantly spiced and sophisticated cooking. He has cooked for royalty, presidents and international celebrities and is often invited to be a guest chef at food festivals and hotels from Dubai to Durban, and all across the United Kingdom.

For more information about Butt Foods, to see its latest trend reports or the videos featuring menu ideas created by Cyrus, visit www.buttfoods.co.uk

Press release issued by Nottingham based PR company Perfect 10 PR www.perfect10pr.co.uk

Ready to roll….Derbyshire MP visits Luke Evans Bakery following investment

MP Nigel Mills visits Luke Evans Bakery in Derbyshire

East Midlands bakery Luke Evans has invested £75,000 in new equipment which will allow it to produce up to 9,000 bread rolls per hour.

The new machine gives the Derbyshire family run bakery an extra 50% capacity for roll making and has been purchased in response to increased demand.

Amber Valley MP Nigel Mills recently toured the bakery at Riddings, near Alfreton, to find out more about one of the oldest family run bakeries in the country and to meet some of the 50-strong workforce at Luke Evans, which was founded more than 200 years ago.

Managing director David Yates said: “We gave him a full tour of the bakery, where he was able to talk to the bakers, and see what was involved. We were busy with the bread production, and he watched and asked questions about the various different processes and types of breads the bakers were making.

“It gave us the chance to highlight our latest investment – an Oddy Novatek roll plant which has replaced the Original Oddy we first purchased 22 years ago. The machines, manufactured just outside Leeds, are known in the industry for their incredible strength and durability, and even though it’s 22 years old, I have had numerous customers trying to buy my retired machine. 

“The new equipment is very similar in its design to the original one, but has been upgraded from a two-pocket to a three-pocket machine. This gives us the capacity to produce up to 9,000 bread rolls per hour. The other big advantage is that this new machine will mould all sizes of finger rolls which gives us greater consistency and is less labour intensive. Previously we hand rolled all of our finger rolls. 

“I’m also pleased to be able to buy British, as there is very little bakery machinery still manufactured in the UK.”

Luke Evans sells direct to the public from its shop in Greenhill Lane, Riddings, as well as supplying around 300 trade and wholesale customers across Derbyshire, Nottinghamshire and Staffordshire, including shops, cafés, schools, and delis. Fully trained craft bakers operate 24 hours a day turning out breads, cakes and savoury products from farmhouse loaves and bread rolls to fresh cream éclairs and iced buns.

The company, founded in 1804 by Henry Evans who named it after his brother Luke, has also recently appointed a new management structure. 

“We are very excited because we have been able to promote largely from our own team,” said Operations Director, Helen Yates. “Jon Booth, our new bakery manager and Paul Booth, our new night shift assistant manager, have both been with us since joining our delivery team straight from school. Phil Knowles has remained in the role of bakery night shift manager and Nick Woodcock, our only external recruit, brings fresh ideas from his previous role at Morrisons, to his new role as assistant manager.” 

A forward-thinking business, while still being loyal to its 200-year-old heritage, the team is passionate about supporting the future of the craft-baking industry.

Luke Evans Bakery operations director Helen Yates has been involved, along with other craft and plant bakeries across the country, in developing Trailblazer Apprenticeships for the bakery industry alongside the National Skills Academy for Food & Drink.

Speaking of his visit, Conservative MP Nigel Mills said: “I was delighted to recently visit Luke Evans at their base in Riddings to meet the team and see the various production stages of their high quality handmade products. Family run businesses like this are the heart of our economy, and Luke Evans is a great example of a fantastic local employer. Having seen their new machinery and tasted their outstanding products, I have no doubt they will continue to thrive and develop.’’

During the course of the visit, David and Helen Yates discussed with him their views on supporting local and small businesses, and how they encourage customers and stockists alike to support local producers.

“We were very pleased to host a visit from our MP Nigel Mills, as it gave us the chance to demonstrate what goes on at one of the region’s oldest family run craft bakeries in the East Midlands at a time when Luke Evans is continuing to invest and develop,” added David Yates.

For more information, visit www.lukeevans.co.uk

Press release issued by Nottingham based PR company Perfect 10 PR www.perfect10pr.co.uk

Leading role for Butt Foods in food and drink sector productivity report

East Midlands-based bakery Butt Foods has played a key role in a major project designed to help plug the skills gap facing the food and drink sector.

The Nottingham company joined the likes of big brands Mars and Premier Foods to take part in the project carried out by the Food and Drink Federation (FDF) and the National Skills Academy for Food and Drink.

The food and drink sector has a strong record on productivity growth, outstripping overall UK productivity and many global competitors. But food and drink manufacturing is facing skills gaps in key technical and scientific areas, and an ageing workforce, with 130,000 new employees needed by 2024. 

Now food and drink business leaders, including Butt Foods managing director David Williams, have come together to take steps to ensure that productivity gains are sustained and they can recruit and retain the next generation of food engineers, scientists and leaders.  

They have pinpointed a number of priorities, including increasing the quantity and quality of apprenticeships, improving engagement with schools and the collaboration between the sector and higher and further education, and showcasing the exciting career opportunities on offer in the industry.

Butt Foods managing director David Williams said: “The food and drink sector is a stimulating and interesting sector to work in, and, as a company, Butt Foods was honoured to play a role in this project which is helping to ensure that productivity in the industry is boosted. I have worked over the last six months with FDF president Dame Fiona Kendrick and the panel representing smaller companies and identifying what is holding them back from being more productive.

“I worked alongside organisations like Nestlé, Mars, Premier Foods, Mondelez and apetito to share our experiences of improving efficiency through cultural changes and suggested ways in which the skills gap could be plugged.

“Food and drink manufacturing productivity grew by 11% over the last five years compared to 0.5% for the whole economy, but food and drink manufacturing is facing a talent shortage with over a third of its workforce due to retire by 2024 and insufficient skilled candidates to fill these roles.”

Butt Foods is based at Lenton Industrial Estate, Nottingham, and supplies a range of naans, flatbreads, sub rolls and other speciality breads to the food service sector. The firm, which recently celebrated its 25^th year in business, increased its turnover from £1.6m in 2012 to £4.5m last year, as well as doubling its staff during the same period to about 65 people.As a result of the collaboration, the Food and Drink Federation has released a report, Unlocking Talent -  The Key to Driving Food and Drink Productivity, and has developed a three to five-year plan for business-led action to deliver a real step change in skills and talent within the UK food and drink manufacturing sector.

FDF will work in partnership with Government, the National Skills Academy for Food and Drink, the National Centre for Universities and Business, the Careers and Enterprise Company and other partners to deliver the action plan with industry.

For more information visit http://www.buttfoods.co.uk

Press release issued by Nottingham based PR company Perfect 10 PR www.perfect10pr.co.uk

Launch of luxury top loader hot dog roll for caterers by bakery specialist Butt Foods Ltd

A new premium hot dog roll has been launched by Butt Foods Ltd to help caterers take advantage of one of the fastest-growing menu trends in the UK.

The seven inch luxury, top-sliced roll is aimed at restaurants, pub chains and event caterers who offer gourmet sausages as hot dogs.

According to a Horizons Menurama survey in the summer, hot dogs have become one of the most popular items on the menu and are now in the top 20 most frequently listed main course dishes, edging out scampi and chips from its top 20 placing.

The hospitality consultancy revealed that hot dogs, with a gourmet twist, are now featured on 85% more menus than they were last year.

The egg-glazed hot dog roll developed by bakery specialist Butt Foods is baked individually rather than batch baked, which means there’s no join mark, and each roll is quick frozen to retain freshness.

Simply thaw and serve the fully baked item…adding gourmet sausages and toppings to create a first-class meal.

“The toploader hot dog roll has been developed to help caterers take advantage of the growing trend towards ‘haute dogs’, which are proving to be a popular choice for consumers,” said Butt Foods Ltd managing director David Williams.

“A number of national chains now include gourmet hot dogs on their menus, and our new hot dog roll provides the perfect bread for the job. They are ideal for gourmet event caterers who are looking to make the most of their offer, as well as restaurants, pub chains and other hospitality outlets.”

Available in two flavours, classic and brioche, the big softy toploader hot dog roll is one of a range of bakery products, including naan breads, flat breads and fruit breads, supplied by Butt Foods.

Based in Nottingham, the firm was established in 1990 and now bakes up to 60 million products per year for European foodservice and manufacturing markets.

For more information visit www.buttfoods.co.uk

Press release issued by Nottingham PR company Perfect 10 PR www.perfect10pr.co.uk

Luke Evans Bakery joins Feeding Britain’s Future campaign

Derbyshire bakery Luke Evans is taking part in a national scheme aimed at helping young people to secure jobs.

The Riddings-based bakery has pledged support to the Feeding Britain’s Future campaign which is being staged by the food and grocery industry during September.

Organised by research and training charity IGD (Institute of Grocery Distribution) and in partnership with Jobcentre Plus, the campaign is offering 15,000 training opportunities nationally.

At Luke Evans Bakery, operations director Helen Yates will run workshops over two days on September 18th and 20th focusing on compiling CVs and advice on interviews, as well as a tour of the bakery.

“We feel it’s really important to support young people in their bid to secure a job. It can be particularly tough to get on the first rung of the career ladder. Luke Evans Bakery has been hiring local Derbyshire workers for more than 200 years, so we are well placed to offer advice and support about what we look for when it comes to employability,” said Helen Yates.

“At the same time, this campaign gives us, and the sector in general, a great opportunity to inspire the younger generation to consider the food and grocery industry as a career. The food and grocery industry is the UK’s biggest private sector employer, accounting for one in seven jobs, and it needs to attract young people with the right skills in order to continue to thrive.”

Pre-employment workshops are taking place at 1,200 locations across England, Scotland and Wales during September, and more than 180 employers have united to offer 15,000 training opportunities to young people.

IGD chief executive Joanne Denney-Finch said: “This type of programme not only helps young people understand the rules of the game when job hunting, but it also widens the talent pool from which the industry can recruit its future stars and leaders. There are benefits for everyone and we’d encourage other industries to follow suit.”

Luke Evans Bakery, which was founded in 1804, operates 24 hours a day producing a range of breads, cakes and other bakery items.

It supplies around 300 wholesale and trade customers in Derbyshire, East Staffordshire and Nottinghamshire, including shops, universities, cafés, schools and delis. It also has a shop beside its bakery in Greenhill Lane, Riddings, near Alfreton.

For more information visit www.lukeevans.co.uk

Press release issued by Nottingham PR company Perfect 10 PR www.perfect10pr.co.uk

Special wedding cake created by Luke Evans Bakery

Derbyshire bakery Luke Evans has designed and created its biggest wedding cake so far this year… for managing director David Yates and operations director Helen Waterfall.

The couple chose a five-tier cake as the centrepiece of their wedding reception after tying the knot at Shirland Church, near Alfreton.

The fruit cakes were decorated with a completely different intricate design on each tier by the team at Luke Evans Bakery, in Riddings, which has been baking bread and cakes for more than 200 years.

Real avalanche roses in white were placed in between the tiers.

“We were absolutely thrilled by the wedding cake,” said Helen. “Our team did a great job. They’d been feeding the cake brandy for the past four months and it was beautiful.”

The five-tier cake was the largest created by Luke Evans Bakery this year, which makes an average of four wedding cakes a month.

David and Helen, who live in Shirland, had their reception at Morley Hayes Hotel, near Derby, surrounded by family and friends after marrying on August 24th.

Luke Evans Bakery sells direct to the public from its shop in Greenhill Lane, Riddings, and also supplies around 300 trade and wholesale customers across Derbyshire, Nottinghamshire and Staffordshire, including shops, cafes, schools, delis and Pride Park - the home of Derby County Football Club.

Fully trained craft bakers operate 24 hours a day turning out breads, cakes and savoury products from farmhouse loaves and bread rolls to fresh cream éclairs and iced buns.

The bakery has been providing wedding cakes to happy couples across Derbyshire for decades.

For more information visit www.lukeevans.co.uk

Photo courtesy of Martyn Dudley Studio, Ripley.

Issued by Nottingham PR company Perfect 10 PR www.perfect10pr.co.uk

Bread trends revealed by Luke Evans Bakery during National Bread Week

A snapshot survey by one of the oldest family bakers in the East Midlands, Luke Evans Bakery, has revealed a growing appetite for seeded and wholemeal loaves.

Figures released by the Derbyshire bakery during National Bread Week, which runs from April 16th to 22nd, show a rising popularity for these types of bread.

The bakery, which was founded in 1804, sells 36 different lines of unwrapped and unsliced bread. Some 15 of these are seeded and wholemeal.

“Five years ago, sales of our seeded and wholemeal loaves represented about 26% of our loaf sales,” said David Yates, managing director at Riddings-based Luke Evans Bakery. “That’s now gone up to 29%, showing that they are continuing to rise in popularity.

“It’s all down to an increasing awareness about healthy eating. Multi-seeded bread has low GI (Glycaemic Index), which is a measure of the effect foods have on blood sugar levels. Those with a low GI ranking make you feel full for longer because they cause a slow, steady rise in blood sugar levels.”

Luke Evans Bakery supplies around 300 trade and wholesale customers across Derbyshire, Nottinghamshire and Staffordshire, including shops, schools, delis and Pride Park - the home of Derby County Football Club.

It also has a shop at Greenhill Lane, Riddings.

“Bread has been part of our staple diet for thousands of years,” said David Yates. “Over the last 20 years there has been a big shift in the type of bread being eaten, and our latest figures, which we’ve compiled for National Bread Week, show that interest in the seeded and wholemeal types is still rising.”

Luke Evans Bakery was founded more than 200 years ago by Henry Evans, who named the business after his son. Today it is a modern company with a team of fully trained craft bakers operating 24 hours a day turning out breads, cakes and savoury products.

www.lukeevans.co.uk

Issued by Nottingham PR company Perfect 10 PR www.perfect10pr.co.uk

Luke Evans Bakery celebrates National Craft Bakers’ Week 2011 (September 19-24) with competitions, demonstrations, tastings and offers

Derbyshire’s Luke Evans Bakery, one of the oldest family-run bakeries in the Midlands, is celebrating National Craft Bakers’ Week 2011 from September 19th to 24th with a string of competitions, demonstrations, tastings and offers.

The bakery, which was founded in 1804 and now employs the eighth generation of the family, will be joining hundreds of other bakers across the UK to mark the event, which promotes the specialist traditional skills that have been practised by craft bakers for generations.

Luke Evans Bakery, based at Riddings near Alfreton, has lined up a series of community events including:

• The chance for a local good cause to win £207 – one pound for every year that Luke Evans has been in business.
• The chance for five local companies to each win a dozen cream cakes for elevenses.
• The opportunity to submit a recipe for a new product and win £50 in a competition.
• A cake decorating demonstration at the bakery on Tuesday September 20th.
• A tasting day at the bakery on Wednesday September 21st as part of the national Big Taste.

“National Craft Bakers’ Week is the chance for craft bakers like Luke Evans Bakery to really showcase the skills of our bakers and the quality of the bread, cakes and other products that they make every day,” said Luke Evans Bakery managing director David Yates.

“We’ve been supplying bread and cakes to the people of Derbyshire and Nottinghamshire for more than 200 years, which is an amazing achievement and one that we are very proud of. We’re really looking forward to getting as many people as possible across the community involved in National Craft Bakers’ Week and hope that our programme of events features something for everyone.”

National Craft Bakers’ Week, which is run by the National Association of Master Bakers, is being spearheaded nationally by double Olympic champion Dame Kelly Holmes.

In Derbyshire Luke Evans is throwing open the doors of its bakery at Green Hill Lane, Riddings, on Tuesday 20th September between 9am and 1pm for free cake decorating demonstrations, with a 20% discount on any celebration cake orders for those who attend.

On Wednesday September 21st, visitors are being invited to take part in the national Big Taste event going on all over the country by popping into Luke Evans for a tasting event between 9.30am and 4.30pm.

The bakery is also looking for the most deserving good cause within two miles of its premises to receive a £207 donation from the firm to mark National Craft Bakers’ Week, and is inviting applications from charities and other organisations.

It’s also running a recipe competition, with the winning entry being put into full production at the bakery and named after the person who put forward the idea. First prize is a £50 voucher to spend on Luke Evans bread and cakes.

Finally, five deserving firms within 5 miles of the bakery will receive a dozen free cream cakes for elevenses on Friday 23rd September. For competition details and daily offers on products in the shop during National Craft Bakers’ Week visit www.lukeevans.co.uk

David’s daughter Sarah became the eighth generation of the family to join Luke Evans Bakery when she started work at the bakery last year, and it is believed the bakery is one of the oldest still run by the same family.

Luke Evans Bakery sells direct to the public from its shop in Green Hill Lane, Riddings, and supplies around 300 trade customers, including shops, schools, delis and Pride Park – the home of Derby County Football Club.
Fully trained craft bakers operate 24 hours a day turning out breads, cakes and savoury products.

Luke Evans Bakery can also make cakes for every occasion… from weddings and birthdays to special anniversaries and retirements.

For more information contact the bakery on 01773 602764 or visit www.lukeevans.co.uk

Issued by Nottingham PR company Perfect 10 PR www.perfect10pr.co.uk

Bakery innovator Butt Foods launches first tiger panini breads at Lunch! 2010

A new range of panini breads with real bite is being launched by bakery innovator Butt Foods Ltd at contemporary food trade show Lunch! 2010.

The tiger paninis, which come in three flavours, are believed to be the first tiger paninis created for the food service market.

The three products in the range – tiger panini, chilli tiger panini and Italian style tiger panini – are being unveiled for the first time to trade customers at the show, which runs from 30th September to 1st October at Old Billingsgate, London.

Aimed at sandwich manufacturers, cafés and coffee shops, pub chains, retail bakers, in-store restaurants and food service wholesalers, they have been designed to meet the increasing demands from customers for interesting snacks and alternative panini breads.

At the same time, Butt Foods is also unveiling sliced versions of its popular Big Softy range of sub rolls, which went on sale earlier this year and which have seen tremendous growth. Baked in foot-long moulds and also available in 8 inch sizes, the sub roll is available in five flavours - plain white, plain brown, semolina topped white, honey and oats topped brown, and cheese and herb topped white.

“We are excited to be launching our new tiger panini bread range at Lunch! 2010,” said Butt Foods sales and marketing director David Williams.

“It is estimated that there are around 52 million paninis sold every year in UK coffee shops alone. Add the number sold in sandwich shops and pubs, and it’s possible that more than 75 million paninis are served up every year.

“This market is forecast to grow 30% between 2009 and 2012, so we see tremendous potential for Butt Foods’ new tiger panini range, which brings an exciting twist to the panini breads currently available for the food service market. Not only does the tiger panini look distinctive when compared to traditional plain panini breads, we have created a range that can be used for different eating occasions.

“Both tiger breads and paninis have proven appeal with customers, so by combining the two we believe we have a product that should go down really well. ”

The three flavours available are:


• Tiger panini – with rice flour crust

• Chilli tiger panini - chilli and paprika crust, and known as ‘the tiger with bite!’

• Italian style tiger - Italian hard cheese and herb crust


Tiger bread originates from The Netherlands, and was introduced to the UK around 2005. Tiger bread, tiger loaf or Dutch crunch is made with a pattern baked into the top created by painting rice paste onto the surface of the dough before baking. The paste dries and cracks during baking, creating a two-colour effect similar to a tiger's markings. The rice paste crust also gives the bread a distinctive flavour – creating a tasty product with a crusty exterior that’s soft inside.

Butt Foods’ new tiger paninis are pre-sliced for efficiency, are frozen and are conveniently packed in re-sealable bags of eight. As well as being suitable for panini machines, they can also be filled and reheated in an oven in just 6 minutes.

Based in Nottingham, Butt Foods produces up to 60 million products a year to food service and other sectors.

Visit http://www.buttfoods.co.uk/

National distribution network for bakery innovators Butt Foods Ltd

Bakery innovators Butt Foods Ltd now has a national distribution network that runs from Land’s End to John O’Groats.


The Nottingham-based company, which produces a range of different bakery products including its new Big Softy sub roll range, Breadies bread bowls and Mazhar ethnic breads, has joined forces with a number of distribution wholesalers.

The final links in the chain were added after Butt Foods Ltd reported big success at this year’s Food and Drink Expo.

“We had a great Food and Drink Expo 2010, with tremendous interest in our existing products and also in our ability to innovate and create new products for the market,” said Ray Belcher, sales executive at Butt Foods Ltd.

“Demand for our new Big Softy sub roll range has grown at an extremely fast pace, reflecting the popularity of soft sub rolls with consumers. It’s shown 50% quarter on quarter growth. We are delighted that the Big Softy sub roll range and our other products are now available to virtually all food service operators, wherever they are in the UK.”

Butt Foods Ltd, which distributes through a national network of wholesale distributors to many thousands of pubs, sandwich bars, cafés, universities and other outlets, offers its Big Softy sub roll range in boxes of 30, with each box containing six bags of five fully-baked, frozen sub rolls to cater for operators of all sizes.

Baked in foot-long moulds and also available in 8 inch sizes, the Big Softy sub roll is available in five flavours - plain white, plain brown, semolina topped white, honey and oats topped brown, and cheese and herb topped white.

Major distributors of Butts Foods products are: JJ Foodservice, Hopwells Foodservice, Castell Howell Foods, Windsor Foodservice Ltd, Lomond Foods, Pioneer Foodservice, Hunts Foodservice, Phillip Dennis Foodservice, Lynas Foodservice, Ewood Foods, Holdsworth Foods, Reids Foodservice Ltd and Leacroft Foodservice Ltd.

Butt Foods Ltd was founded in 1990 and has won a number of awards for its products, including one at IFE07 (the International Food and Drink Event) and a Home Grown Cereals Authority Enterprise Award for its bread bowl in 2005.

For more information visit http://www.buttfoods.co.uk/