Up-to-date products and announcements from the food and beverage sector
Fancy a cocktail?
May saw The Collective launch its Limited Edition Piña Colada gourmet live yoghurt, the first in its line-up of cocktail-inspired flavours that form part of its new ‘Happy Hour’ campaign.
The first flavour in the series, The Collective’s Limited Edition Pina Colada combines the brand’s signature thick ‘n’ creamy gourmet yoghurt with two layers of the most irresistible sweet, juicy pineapple and creamy desiccated coconut, not forgetting, a touch of Jamaican white rum.
Amelia Harvey, Co-Founder of The Collective says: “Happy Hour epitomises what we’re all about as a brand; combining our award-winning taste with a ‘feel good’ campaign that will sure put a smile to consumers’ faces as we bring their ideal happy hours to life in homes and offices alike with our fun social media campaign.”
Leicester-based Cofresh Snack Foods has acquired an additional food production and warehousing facility to cater for significant growth and expansion. An investment of approximately £20m over the next 18 months will enable Cofresh to split its snack production between two sites and increase annual turnover to more than £100m.
The company’s current site in Menzies Road, Leicester, will continue to specialise in traditional Indian snacks while the new facility, on a seven-acre site at the Attleborough Fields Industrial Estate, Nuneaton, will be dedicated to the manufacture of its Eat Real ‘healthier snacking’ brand to cater for the growing demand for free from snacks. Cofresh is planning to extend its Nuneaton site from 140,000 to 180,000 sq ft, bringing the company’s total production and warehousing ‘footprint’ to just under 400,000 sq ft.
Cofresh Snack Foods has manufactured traditional and authentic Indian snacks in Leicester since 1974 – including ‘the nation’s favourite’ Bombay Mix – and is now the UK’s Number One Indian snack brand. In 2015, it launched the healthier snacking brand Eat Real in response to the growing demand for ‘free from’ and vegan snacks, which now include the popular Hummus, Lentil and Quinoa Chips, Quinoa Puffs and Veggie Straws.
“We’re delighted to be taking this hugely significant step in the development of our business,” commented Cofresh Managing Director Priyesh Patel. “Nuneaton’s central location is well-placed for our customer base and offers a great infrastructure and easy access from our primary location in nearby Leicester, while the site itself is perfect for our immediate needs and offers great potential for our ambitious business growth.”
A pizza more production
Dr. Oetker UK is celebrating a decade of producing the nation’s favourite frozen pizza brands in the UK with the completion of a £30m capital investment programme. New production capabilities at the Leyland facility means that the capacity potential has doubled and demonstrates the businesses commitment to maintaining its manufacturing base in the UK.
Speaking about the investment, Georg Heerdegen Pasbo, Managing Director at Dr. Oetker UK said: “Dr. Oetker is incredibly proud of our world-class facility and our new investment means we can continue to meet the demands for our great tasting pizzas both here in the UK and overseas. The Dr. Oetker philosophy of ‘Quality is the Best Recipe’ is at the heart of the business and our investment demonstrates a clear commitment to the UK business and the future of pizza manufacturing in our Leyland facility.
“We are very grateful to the South Ribble Council and support of the local community without whom our expansion would not have been possible.”
The facility, which produces the Nation’s favourite pizza brands Chicago Town and Dr. Oetker Ristorante for the UK and international markets, has increased total capacity with the introduction of a new production line for its popular Chicago Town Deep Dish pizzas, new raw materials storage capacity and new technology which results in faster and more efficient freezing. The new line was officially opened on 08 May 2019 by the Mayor of South Ribble, Cllr John Rainsbury and attended by Dr. Oetker Executive board members and representatives from the department of Trade and Industry and the German Embassy in the UK.
The continued investment in the Moss Lane facility throughout the last ten years has resulted in more job opportunities and has seen the business swell numbers from 360 to 440 people.
Estrella Damm, the Mediterranean beer of Barcelona, has unveiled its second ‘Estrella Damm Food & Drinks Trends Report’. This year, 11 leading chefs from UK gastropubs – the sector thriving and leading the way in the on-trade – have collaborated with Brand Positive to provide insight into current food and drinks trends. The result is a comprehensive 20-page document that showcases a growing movement of ‘FRESH’ consumers – the next generation of customers that restaurants should look at to help ensure success.
The key trends that underpin the ‘FRESH’ consumer movement are: Consumer demands including health, Ethics & Sustainability, Buying British & Regionality and Local Sourcing. Other notable areas of interest included the increase of low and no-alcohol drinks, casual dining, supporting the local sourcing movement to counteract Brexit uncertainty and the use of traditional, classic cooking techniques.
James Healey, UK Country Manager for Estrella Damm, said: “This year’s ‘Estrella Damm Food & Drink Trends Report’ has unveiled an exciting future for gastronomy in the UK with the growth of ‘FRESH’ food lovers, who are showing greater interest in bespoke, on-demand sourcing of ingredients and collaborations with local and specialist suppliers. In a climate of uncertainty, innovation and so many options to choose from, it’s interesting to see that the UK food lovers continue to champion localness, provenance, seasonality and sustainability in their restaurant and menu choices.”
British brand YAAR has launched the UK’s first range of chilled quark bars. Each one delivers all the goodness of dairy in a handheld snack and require absolutely no spooning. There are three editions in the range. Two are launching into Sainsbury’s (Cloudberry and Vanilla) and all three have secured a listing at Whole Foods Market (Cloudberry, Vanilla and Toffee), RRP from 99p per bar. Each bar is made of quark and coated in either a Belgian milk chocolate, caramel or toffee glaze. The smooth centre has a thick and creamy taste like yoghurt and the texture of a cheesecake.
YAAR is backed by Aser, an investment company in sports, lifestyle and entertainment, which includes Leeds United and Eleven Sports in its diverse portfolio. Its quark bars, which are less than 140 calories, gluten free, suitable for vegetarians and have no artificial colours, additives or preservatives, will allow the business to secure a share of the handheld dairy snacking, which is currently in its infancy.
Andrei Garbuz, Founder of YAAR bar says: “With the introduction of the UK’s first quark bars, we are creating a new category and offering spoon-free dairy snacking on-the-go in an accessible, convenient and tasty format. The launch into Sainsbury’s and Whole Foods Market, along with investment from Aser, brings us a step closer to achieving our mission of bringing the delicious goodness of dairy to everyday handheld snacking.”
The Italian Beverage Company (IBC) is tapping into the botanical trend with new garden themed Simply Syrups which inject a pop of fragrant flavour across the seasonal drinks’ menu.
The company encourages its clients to get creative with the all new Rose, Elderflower, Rhubarb and Violet Simply Syrups and bring a splash of the English countryside to chilled drinks such as lemonades, frappes, shakes and smoothies. The Syrups also work exceptionally well with gins, prosecco and other spirits and cocktails.
According to Ricky Flax, general manager, IBC: “The popularity of botanical flavours has seen a real spike over the last two years with growth of 150 per cent and we expect further traction through 2019. Our new Syrups will help operators capitalise on this trend with a versatile range of flavours with great consumer appeal and work across all drink categories day and night.”
IBC recommend adding a single shot of Simply syrup to alcoholic and non-alcoholic drinks to create an authentic subtle flavor and continuing the botanical theme by dressing the beverage with fresh herbs, fruit and edible flowers.