date:Dec 05, 2012
Last year wholesaler Booker created a media furore by announcing that it was to start supplying sandwiches with a 14-day shelf-life to convenience stores and foodservice outlets.
The secret was to use oatmeal bread, mix all fillings with a slightly acidic mayonnaise, do away with salad and flush the packs with carbon dioxide and nitrogen.
On the continent consumers wouldn't bat an eyelid about the prospect of a two-week old sandwich. As Jim Winship, director of the British Sandwich Association