Welcome
It’s a pleasure to be back with you, for our first issue of the year. An action-packed 56 pages will certainly whet your appetite for what promises to be an exciting 2025, while we all battle the well-documented challenges facing foodservice and hospitality.
Thank you to all our contributors, who have helped deliver an incredibly colourful and insightful edition, with our ‘Toppings’ special right at the heart of the menu. Experimentation is certainly de rigeur, while not forgetting traditional roots.
We preview the always exciting HRC, alongside innovative flour producers going under the microscope. All the usual regulars are here, with an extensive News section, and a ‘Cheese & dairy’ focus adding to the variety.
Hope to see some of you soon.
ALEX BELL - EDITOR
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Contents
REGULARS
04 – News
20 – The PAPA Industry Awards
FLOUR
16 – Eurostar range on the RISE - Eurostar
18 – The Wright stuff – Wright’s Flour
TRENDS FOCUS
22 – Taste the sensation! – Salvo
PREVIEW
26 – Excellence as standard – HRC
PIZZA TOPPINGS
28 – Dawn Farms
32 – Danish Crown
34 – Futura Foods
36 – Leathams
40 – Clawson Farms
CHEESE & DAIRY
42 – FDL Cheese
46 – Valerio’s
48 – Granarolo
ADVISORY
50 – Safety first – NetSupport
