News Sammic

Make a creamy coffee mousse with this recipe from Enrique Fleischmann’s team. An easy, elegant dessert you’ll want to try today.

Discover this peanut butter recipe from Enrique Fleischmann’s team, an easy and tasty recipe with two serving ideas.

Standard in the Compact range, it collects the product directly, improves hygiene and optimises your workflow when working with small and delicate cuts.

Discover how texturisation improves safety, flavour and nutrition for people with dysphagia by following the IDDSI standard and using professional equipment.

In it, you'll find complete preparations, with ingredients, step-by-step preparation instructions, and clear texture indications according to the IDDSI levels.

We present Déli-cut PLUS: an efficient onion cut measuring 5x5x6 mm – uniform, clean and easy to maintain.

This Christmas, a message of gratitude and a special story about the journey and commitment that have shaped Sammic's path.

A proud day for @Sammic UK as we welcomed the Sammic Board of Directors to our new Wigston HQ — another milestone in an incredible year of progress and teamwork

We have been shortlisted in the Business Development category at the Catering Insight Awards 2025. We sincerely thank Catering Insight for this recognition!

Wrapping up a trade fair like HOST always leaves us with a mix of tiredness and satisfaction, but this year’s outcome is clear: it was a success.

In October, we’re heading to three different destinations: San Sebastian Gastronomika (6–8), Host Milano (17–21), and Serbotel Nantes (19–22).

We are pleased to introduce our new CA-42 vegetable preparation machine, with output rates of up to 850 kg, now available in our catalogue.