Up-to-date products and announcements from the food and beverage sector

Premium bake
Kara, the foodservice specialists of the Finsbury Food Group, has announced the relaunch of its new and improved baker’s basket, a selection of five premium dinner rolls. The basket, which is available now, has been developed to suit operators looking to offer a premium range of bread options in one serving.

This popular and well-known bake is well-liked amongst chefs, restaurateurs and caterers alike, as it offers a convenient bakery selection to suit all. The rolls are supplied frozen and can be served in two different ways; either defrosted, for a soft eat or baked from frozen, for a crusty finish.

The selection includes one seeded roll, a wholemeal roll, a poppy seed roll, a seed and malt roll, and a new white sourdough roll. The entire product is suitable for vegetarians and has a 12-month shelf life (two days once defrosted). Kara has upgraded each individual recipe to improve both softness and quality, using the latest technology and ingredients. Most significantly, the recipe of the white roll has been adapted to have a subtle sourdough flavour in line with popular trends and consumer demand. It also has a water split and light flour dusting.
www.karafs.co.uk

In the final
Prewett’s Mini’s Cheese Biscuits have been selected as a finalist at the forthcoming FreeFrom Food Awards 2019 in the ‘Savoury Snacks and Crackers’ category. Available as five mini bags within a larger 125g bag, these delicious savoury baked mini-biscuits are loaded with cheese flavour and are ideal as a lunchbox treat or ‘on-the-go’ snack.

The Prewett’s range of gluten free biscuits is produced by Northumbrian Fine Foods. Category manager Sarah Turnbull comments: “We are thrilled that Prewett’s Mini’s Cheese Biscuits have made the final of such a prestigious event. These great tasting mini biscuits have been well received by consumers in the gluten free sector, who appreciate our dedication in producing an innovative range of biscuits that delivers real choice when shopping.”

The FreeFrom Food Awards are the UK’s only industry awards exclusively for free-from food, with the aim of encouraging innovation and celebrating excellence in the free-from food industry. At last year’s event, Prewett’s scooped Silver in the ‘Export’ category for their Gorgeously Gluten Free Quadruple Chocolate Cookies.

The awards presentation will take place on 20 March 2019 at the Royal College of Physicians in London.
www.prewettsbiscuits.com

The perfect package
Ahead of this year’s National Apprenticeship Week, the National Skills Academy for Food & Drink (NSAFD) is urging young people to ‘Blaze a trail’ in the growing packaging industry with the launch of a new degree apprenticeship.

The NSAFD has led a group of industry professionals including large multinationals such as Nestle, Premier Foods and Smurfit Kappa to develop the standard for a new degree level packaging industry qualification to help address the current skills shortage in the UK packaging sector. The apprenticeship is designed to develop packaging innovation across a wide range of sectors, not just food and drink.

The steering group who developed the standard have selected NSAFD approved institution, Sheffield Hallam University, as the first provider of the new apprenticeship. The University’s National Centre of Excellence for Food Engineering is also the approved provider of the Advanced Food and Drink Engineer Degree Apprenticeship which is now recruiting its first students to start in September 2019.

Louise Codling, CEO, National Skills Academy for Food & Drink, said: “There is huge pressure on the UK packaging sector to meet the urgent requirement for sustainable packaging. This requires innovation and fresh-thinking, and, at present, the UK packaging sector is heavily reliant on overseas talent. We believe this new qualification will allow us to grow our own packaging talent who can support the industry in reducing waste and preserving resources.”
www.nsafd.co.uk

Pet health
A study has revealed that leading dog food brands are failing to be explicit in their labelling. Research into 20 leading dog food brands examines nutritional values and finds they fail to list salt and carbohydrate levels. Pet insurance provider, Everypaw, supported by Veterinary Consultant Dr Eric Jackson, found that nearly a third of food brands didn’t label any information on the salt levels in foods – with many stipulating ‘no added salt’ on the label. When looking at the total percentage of fats, nearly half omitted the quantities of carbohydrates contained in products. Dr Eric noted: “More than 40 per cent of dogs are considered to be overweight or obese by vets and being aware of the nutrients in their food is key for a healthy and happy life.”
www.everypaw.com

 

 

Fish-free seafood
Atlantic Natural Foods and Worldwide Food Associates is to launch its innovative plant-based seafood alternative, TUNO, at the Natural and Organic Products Europe (NOPE) trade show in London 7-8th April 2019.

Loma Linda’s TUNO is the first product of its kind to launch in the UK, made with protein-rich and gluten-free natural plant-based ingredients, it has the light texture of canned tuna whilst being completely fish-free. TUNO is 100% ocean safe and has been created in collaboration with seafood industry experts to help address the growing crisis of global fish stocks being overfished.

Available in cans and ‘on-the-go’ pouches, TUNO comes in a range of flavours including Spring Water, Lemon Pepper, Sweet Chilli, TUNO Mayo (with vegan mayonnaise) and Sesame Ginger.

Eric Woods, Managing Director at Worldwide Food Associates, said: “We have seen a massive growth in demand for vegan and natural food products, making NOPE the perfect event to officially launch the Loma Linda range of products to the UK market. Today’s consumers are not only aware of the benefits of a plant-based diet, but also embracing them as part of a balanced lifestyle.

“We are committed to delivering health and sustainable foods to future generations and the launch of TUNO and the range of Loma Linda ready meals will transform the plant-based food category currently available to consumers. We can’t wait to see what the reaction will be to the launch of these new products in April.”

Atlantic Natural Foods and Worldwide Food Associates will also showcase Loma Linda’s range of ambient plant-based ready meals, which offer consumers a nutritious and convenient plant-based meal, ready in just two minutes.
www.lomalinda.co.uk

Starch plant expansion
Cargill is investing €20 million in its starch production plant in Sas Van Gent, The Netherlands, to expand the instant starch capacity. The investment will support the increased consumer demand for convenience food. Cargill Starches, Sweeteners & Texturizers business develops and commercialises ingredients made from renewable and nature-derived sources. It employs about 10,000 employees in 40 countries, who are committed to deliver its food, feed and industrial customers with high-quality products.

Instant starch is a key ingredient in many cold prepared foods. Worldwide, the demand for the categories in which instant starch is used has increased. According to Euromonitor, retail volumes for ready meals, sauces, soups, cakes and pastries combined grew by 11 per cent from 2013 to 2018, well above the growth of overall packaged food of seven per cent in the same period.

Cargill Starches, Sweeteners & Texturizers processes corn, wheat, potato, peas, seaweeds, fruit-peels, sunflowers, rapeseed and soy to manufacture a comprehensive collection of value-added ingredients dedicated to the food & beverage, papermaking & corrugating, pharmaceutical, and animal nutrition industries. Its portfolio includes sweeteners, starches, ethanol, acidulants, proteins, texturizers, corn oil, dry corn ingredients, specialties and animal feed ingredients.

“Consumers have had to adapt their eating habits to their busier lifestyles, which has led to an increased demand for convenience food,” said Denis Palacioglu, starch product line manager, Cargill in Europe. “This investment in the plant allows Cargill to deliver on the current consumer demand, and to prepare for even greater customer needs in the future.”

The project includes the construction of a new building and the installation of two new roll dryers in the Sas Van Gent production facility. High food-safety standards and hygienic process design principles are applied to ensure product quality. It is expected to go live in the summer of 2019.
www.cargill.com