Tues 18th Nov, Park Plaza Westminster Bridge, London

‘From Oven To Plate Never Late’

Posted on by Neesha Ramsingh-Cleary

‘From Oven To Plate Never Late’

Blakemans Gastro RangeBlakemans are very excited to announce their new ‘Gastro’ range of ready cooked products all produced using only the finest quality British Pork.

The range consists of a perfectly seasoned Pork Sausage and an aromatic Pork and Herb Sausage both with a high meat content, these are complimented by a savoury Pork, Onion and Herb Stuffing Ball enhanced with a hint of lemon.  Ready cooked to consistent perfection they can be regenerated in the oven or microwave in a matter of minutes,  a bonus for the fast moving gastro pubs, hotels and quick turnaround catering establishments.

 

So what are you waiting for try them today, Ready… Steady… Gastro!

National Petition to Review Local Planning Policy Interpretation

Posted on by Neesha Ramsingh-Cleary

National Petition to Review Local Planning Policy Interpretation Launched by Midlands Firm

A successful Midlands company continually blocked by Bromsgrove District Council’s planning department and their negative interpretation of planning policy has launched a national petition aimed at highlighting the disparity between what Central Government is saying and what Local Government is doing.

Oakland_Site1By launching a national petition Oakland aims to expose the current planning policy lottery, negatively affecting many local communities across the country; restricting growth, stifling jobs and the long term survival of many UK businesses. A family owned multi-temperature food storage and distribution company, Oakland International employs 245 staff and is recognised as a top 100 local employer and ranked in the recent report from the London Stock Exchange as a top 1000 companies to Inspire Britain.

To sign the petition and help reach the 100,000 signatures required to get this debated in Parliament visit (https://petition.parliament.uk/petitions/124975)

60% of Consumers Say They Would Ditch Starters

Posted on by Neesha Ramsingh-Cleary

Dessert in the Driving Seat as 60% of Consumers Say They Would Ditch Starters

If they could have just two courses, 60% of UK diners would prefer to pair a main with a dessert rather than a starter and main when eating out, according to new research from Coup de pates.  

The research* from the super-premium foodservice supplier polled food lovers from across the UK, with the findings laying bare the profit potential of an innovative, well-considered dessert menu.

Head of Marketing and Product Development for Coup de pates, Mariam French, comments: “The research proves that, done well, dessert is the place where profits can be made. But with so much choice on where to eat out – and an ever-growing marketplace – consumers need new experiences, new flavours and a sense of ‘theatre’ to keep them captivated – elements which an innovative dessert menu can deliver time and time again.

“Dessert is your calling card, the final memory of a meal – if operators can make the experience truly memorable, people will keep coming back for more.”

At the forefront of the ever-changing foodservice landscape, Coup de pates has compiled five key considerations to help foodservice operators take dessert menus to the next level.

Keep it Short and Sweet

Limiting menu options is a trend that has taken hold of foodservice in recent times, borrowing much of its influence from the rise of street food and its penchant for single item menus. Keeping the dessert menu short and sweet means busy kitchens can retain a sense of creativity without getting bogged down on quantity. And, as the old adage states; ‘it is far better to do a few things well’.

Sharing is Caring

Why should a sharing board be reserved for the starter menu? Adding innovative mini desserts or taster portions to a board for two adds a premium feel which, just as with its savoury counterpart, should help command a more premium price point.

Pairing is Also Caring

Incremental add-on sales are incredibly important for operators, so try pairing a certain dessert wine, coffee or even a beer with a dessert. Highly drilled waiting staff with a keen knowledge of flavour profiles can help the sale along by making a recommendation, or the menu itself could carry pairing notes for each option. Either way, consumers want to feel that they are getting something that no one else can offer – try pairing a Cocoa Bavarois Slice with a half measure of dark porter or stout and watch the smiles develop.

Surprise, Surprise    

You need only look at the very recent trend for theatrical hollow chocolate domes that open like a flower under the application of hot chocolate sauce, revealing a miniature dessert within, or the addition of new or surprising elements like saffron, lime or black cherry – the latter being one of the most used new dessert ingredients this year^ – to understand that every dessert menu needs a surprise element. When planning and creating a dessert, think about the extra elements, garnishes and alike that can add to the theatre. Consider also the ‘Instagram-factor’ – is your dessert good enough to (socially) share?

Freeze, Punk!

Put simply, if the methods are pure, the ingredients are top quality and the skill in bringing this all together is as high as it possibly can be, then using frozen desserts, or frozen sweet base products should never be viewed as a compromise. Choosing frozen safeguards against waste and ensures ultimate consistency, taking the hard work away and leaving room for personalisation – something we know that time poor chefs crave.

Coup de pates twins the essence of French gastronomy with innovative, trend-led product development resulting in a range of individual, mini reception, premium patisserie, tartelettes and semi-prepared bases that work with the creativity of chefs. The company uses the very finest ingredients and old world methods to create high end products with serious wow factor.

Dedicated to hospitality and UK chefs, Coup de pates is the super-premium foodservice arm of Aryzta Food Solutions. For more information on the range and how the company can help elevate your menus to new heights, call 0844 499 3311, email: marketing.uk@aryzta.com visit: www.coupdepates.co.uk or tweet @CoupdepatesUK

*Coup de pates – in a study of 300 people aged 18-50

^ Technomic 2015

KARA FOODSERVICE introduces Brand Refresh

Posted on by Neesha Ramsingh-Cleary

KARA FOODSERVICE introduces Brand Refresh

Kara is the Foodservice brand of the Finsbury Food Group, supply’s frozen bakery products to the Foodservice industry. Our Brand refresh features a new tagline and a new brand positioning as the brand reinforces its commitment to being 100% Foodservice and introduces their new variety of frozen bakery products, including Artisan Breads, Indulgent Cakes, Genius Gluten Free, Pastry’s and Viennoiserie, all in addition to our existing portfolio of high quality sweet and savoury bakery products.

In the coming months you will see Kara’s new identity on all marketing materials such as product brochures, signage, trade show displays, promotional material, advertising etc. The new interactive Kara website is scheduled to launch in summer 2016, which will reflect Kara’s product and services and the new brand positioning to the market.

Commenting on Kara’s refresh, Mark Holmes, site General Manager, said,

“This is a very exciting time for us at Kara we have a 30 year success story and thank everyone who has contributed to this along the way. The new era for Kara combines our continued customer, product, and industry commitment with a fresh new look that aligns the new business direction, vision and teams as we continue as a company to be Committed, Responsive and Progressive.”

Kara has continued to keep innovation at the heart of the business, and with access to new capabilities under the Finsbury umbrella Kara’s will continue to innovate and develop new ranges. To see the full range of Kara new and existing bakery products visit www.karafs.co.uk.

Keep up-to-date with Kara’s latest news by following us on Twitter @karafsbakery

New product launch from Klaas Puul

Posted on by Neesha Ramsingh-Cleary

New product launch from Klaas Puul

New product launch from Klaas Puul.., the seafood specialist from the Netherlands and one of the largest shrimp producers in Europe.

Klaas Puul Prawns marinated with Pineapple & MangoLarge Prawns marinated in a spicy red curry sauce, with chunks of pineapple and mango. The combination of sweet and spicy really work for a great taste… You need to try it!

This product is launched into the frozen retail market in a Klaas Puul branded retail box of 250g. Also possibilities to develop customers private label range.

Raw materials meet a strict ASC certification.

This product is designed to be easy for the consumer to prepare in just 6 mins from frozen, and is great with other side dishes such as rice, pasta, noodles, and more…

For more information contact Klaas Puul or view more on www.klaaspuul.com

BIRDS EYE RELAUNCHES FINDUS CRISPY PANCAKES

Posted on by Neesha Ramsingh-Cleary

BIRDS EYE RELAUNCHES FINDUS CRISPY PANCAKES FOLLOWING RECENT ANNOUNCEMENT OF ITS DEMISE

– Iconic range comes with NEW look and revitalised recipe –

Leading frozen food brand, Birds Eye, has announced it is bringing Findus Crispy Pancakes back with new recipes and a new design, following the recent announcement of the freezer favourite’s demise.

In 2015, Nomad Foods, which also owns Iglo Group and consequently Birds Eye, purchased the European arm of the Findus brand and the UK rights to Findus Crispy Pancakes.

A retro classic, having graced British freezers for over 40 years, Birds Eye is relaunching the range in May – four months after it was announced it would be discontinued. The news sparked a wave of nostalgia across the nation, with Brits crying out for the product – and a piece of their childhood – to be saved.

The new range will be available in four recipes – Cheese; Ham & Cheese; Beef & Onion and Chicken, Bacon & Sweetcorn.

The new packaging retains elements of the much-loved design of the old brand to ensure stand-out in the freezer aisle.

Birds Eye UK Marketing Director, Steve Chantry, comments: “Findus Crispy Pancakes have been family favourites for generations. The iconic tea-time treat is now valued at around £2m, so it is an exciting step for Birds Eye to be able to bring back a product that has been loved by Brits for almost four decades.

At Birds Eye, heritage is important to us, so we want Brits to be able to enjoy something from their past well into their future. We’re confident that the new recipes and design will drive incremental sales as we remind Brits why they fell in love with the freezer staple in the first place.” 

The Findus Crispy Pancakes range will be available from 8th May with a RRP of £1.00 from Asda, and Morrisons.

                                                                          

JBT showcases latest Freezer at IFFA 2016

Posted on by Neesha Ramsingh-Cleary

JBT showcases latest Frigoscandia® Spiral Freezer and DSI™Blade Portioning System at IFFA 2016

JBT: Hall 9.1 A20

  • New Frigoscandia freezing technology replaces outdated wagon drive system and offers up to 20% higher capacity
  • New high performance Dual-Blade Portioning System makes its European debut

Global technology equipment supplier to the food processing industry, JBT will be launching its latest spiral freezer at this year’s IFFA, which the company claims is the most compact and hygienic freezer in the world, with the highest capacity of any comparable spiral freezer.

JBT Frigoscandia GYRoCOMPACT Spiral Freezer from JBT_0653The new Frigoscandia® GYRoCOMPACT® 40 Spiral Freezer has evolved from one of JBT’s best selling products, the GYRoCOMPACT Classic 400 Spiral Freezer, which has sold over 1,100 units throughout the world.

This latest technology replaces the outdated wagon drive with the company’s patented FRIGoDRIVE® system providing a number of benefits. These include 30% faster belt speeds, even more advanced hygiene features, lower running and maintenance costs, and improved serviceability. The freezer also boasts an increase in capacity of between 15% and 20% on its predecessor, which is around 35% to 40% higher than can be produced on any competitor freezer of the same size.

JBT Frigoscandia GYRoCOMPACT Spiral Freezer. jbt 130213_0612A key feature of the Frigoscandia spiral freezing technology is the patented self-stacking FRIGoBELT® NOVA conveyor which forms a self-contained product freezing zone, as Torbjörn Persson, JBT’s portfolio and applications director, explains:

“With this new spiral freezer, the FRIGoBELT NOVA conveyor simply rests on the flat surface of the chain and the belt stack turns as a single unit, so there’s no need for supporting uprights or rails, either inside or outside. This means there are no stationary parts to cause jamming, or dirt-trapping structures to complicate cleaning. And the self-stacking FRIGoDRIVE system removes the need for a drum to wrap the belt around, so there’s no risk of overstretching the belt.”

As the demand for frozen food continues to increase, and legislation on Health & Safety becomes more regulated, Persson says that JBT is dedicated to producing freezer technology that sets the standard for hygiene, durability and cost of ownership.

“With the new GYRoCOMPACT 40 Spiral Freezer we’ve retained all the best technological features that we’ve developed over many years, and upgraded a best-selling design to meet this demand. This latest model is the most cleanable and cost-efficient freezer in the world, with around 35% to 40% higher capacity than any comparable freezer of the same size.”

The JBT portfolio also includes Stein coating and frying equipment, DSI slicing and portioning systems, Double D impingement cookers and searer/grill markers, and Formcook Contact and Combi Cookers.

Making its European debut at IFFA is the DSI™ Dual-Blade DB20 Portioning System, a low maintenance blade portioner, which complements the company’s existing range of DSI 800 Series waterjet portioning systems and the DSI Adaptive 3D Portioning System.

Suitable for a wide range of linear portioning applications, including poultry tenders, breast and leg meat into strips, nuggets, steaks and shots, the new system is consistently accurate, and easy to clean and operate.

“The system delivers high capacity linear portioning combined with low maintenance effort,” says Persson. “New DSI BladeSense™ software continuously monitors blade motor feedback and identifies opportunities to improve cutting performance.”

The DSI DB20 system delivers superior scanning with a single, high-performance sensor that continuously self-calibrates, while detecting product shape as well as fat vs. lean. The dual-lane system can run a separate application on each lane and weight-controlled or dimensionally controlled portions, strips or nuggets can be combined with angled cuts.

“The new system is built on 30 years of DSI portioning, software, motion control, service and applications experience. It means food processing companies have yet another way to improve profitability and achieve the lowest cost per kilo of portioned meat product.”

Other products exhibited from JBT’s portfolio include the proven Stein M-Fryer, with its efficient oil management system, small footprint and THERMoFIN® heat exchanger, and a Formcook 409 Contact Cooker for efficient sealing and searing of products.

All JBT products can be stand-alone or integrated to form complete in-line food processing operations. There are fully-equipped Food Technology Centres in Helsingborg in Sweden, and near Edinburgh in the UK, where customers come to trial their own products and recipes under the supervision of a trained technical team.

www.jbtfoodtech.com

NEW OPTIMISED PRODUCT GUIDE FOR SPRING/SUMMER 2016

Posted on by Neesha Ramsingh-Cleary

CREED LAUNCHES NEW OPTIMISED PRODUCT GUIDE FOR SPRING/SUMMER 2016

Creed Product Guide 2016Creed Foodservice has launched its new Spring/Summer Product Guide complete with new features including seasonal recipe ideas, chef’s tips and the latest market trends and insights.

Available in both print and an easy-to-navigate online format, the guide has five sector specific sections, designed to allow chefs and caterers easy access to sector relevant products.

With over 6,000 lines available across Creed’s comprehensive range, as well as the own brand Country Range and fresh and speciality brand Mise en Place products, the guide includes leading branded products across frozen, chilled, grocery, fresh produce, butchery and non-food categories.

The guide features catering essentials and includes an updated product range that takes into account the latest consumer and industry trends to keep in line with the needs of businesses.

An updated ‘free-from’ section gives a broader choice of menu options for operators catering for gluten and dairy free intolerance sufferers and diabetics.

Following on from the success of recipe ideas in last year’s product guide, Creed’s Executive Development Chef Rob Owen has formulated more new and exciting recipes to provide inspiration for spring and summer menus.

Rob has a wealth of experience in the trade and hospitality industries and understands the importance of working with caterers to ensure that their product offering meets commercial requirements. Rob has given tips throughout the guide on how to best use products to add alternative twists to dishes which are in keeping with trends, menu inspiration, serving suggestions and for ease in the kitchen in order to maximise profits.

Holly Earl, Marketing Manager at Creed Foodservice, said:

“We wanted our Spring/Summer Product Guide to be as much of a kitchen resource and source of inspiration for caterers in the kitchen, as a guide.

“Our Executive Development Chef Rob Owen’s recipe section and tips on product applications throughout the guide has been key to us achieving this. We also distributed the guides to our customers via post, with personalised covers for their business name – further emphasising the importance of strong, collaborative relationships between wholesaler and customers.”

Creed is one of the UK’s leading independent family-owned foodservice wholesalers who supply an extensive range of quality multi-temperature products and services to the care, education, hospitality and destination leisure sectors. They also supply to garden centres and visitor attractions throughout the UK.

To view the 2016 Spring/Summer Product Guide visit www.creedfoodservice.co.uk