TV series Food Unwrapped travels from England to Holland to try and find out how sandwich manufacturers stop packed sandwiches from going soggy.
The program starts by asking a simple question: why don’t ready-made sandwiches go soggy? The search for an answer starts at one of the UK’s most innovative sandwich makers, Raynor Foods. Raynors are an award-winning company who supply a huge range of customers from hospitals to coffee shops. None of them will accept a soggy sandwich!
Raynors put a lot of research into ensuring their products remain fresh and appetizing in pack, and they have found that the most important element in preventing soggy sandwiches is the type of tomato they use. “Since moving to the Nunhems’ Intense™ tomato, ‘soggy sandwich’ complaints have disappeared,” says Tanya Everest-Ring from Raynor Foods. “It is an incredibly tasty tomato and our customers love it.”
The Intense Tomato, launched in 2007 is a tomato with a deep red color. It is very firm and leaks hardly any moisture when it is cut. Food Unwrapped visited the Nunhems laboratories and greenhouses to find out just how this hybrid tomato was bred, using the latest cross-pollination and selection techniques.
“When the Intense tomato was launched six years ago, it offered a huge improvement to the sandwich industry and food service market,” says Erik Bongers, Nunhems Produce Chain Specialist. “Sandwich producers love it because it is firm, easy to cut and it doesn’t leak moisture into the bread. This makes it perfect for people who demand a lot from their tomatoes, and they know that the Intense tomato is a consistently high-quality product that they can rely on.”
‘Food Unwrapped’ explores how food is made and the industry secrets behind our favorite produce. The series contacts supermarkets and producers with simple questions about the food we buy. The series ‘Food Unwrapped’ is broadcasted in the UK by Channel 4.
Raynor Foods won UK Sandwich Manufacturer of the Year in 2010 and the British Sandwich Association Technical Excellence Award in 2012 and moving to the Intense Tomato was part of that Award.
