First truly crispy oven snacks come to market

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Crisp Sensation Holding, owner of a worldwide patented food coating system, announces its licensee Royaan has launched the first products made with its breakthrough crumb coating. The Dutch manufacturer of snack products has introduced a comprehensive range of oven snacks under the brand name Kwekkeboom.

All products in the range, from the meat croquettes to the cheese dippers, use the patented Crisp Sensation technology and are characterised by outstanding crispiness that matches deep-fry coatings and is unparalleled by other oven baked snacks. Initially, the products will open up new possibilities for the food service industry before being made available to consumers via retail stores.

Kwekkeboom is a leading brand of premium crumb coated snacks in the Netherlands. The range comprises beef croquettes, typically Dutch “bitterballen”, cheese dippers and chicken nuggets – the latter in pure chicken or with added Italian, Saté or Curry fillings. Thanks to the innovative Crisp Sensation technology, the products score with a superior crumb and a core that remains juicy and tender. The special coating process also makes sure that there is no breaking or leaking of the contents during cooking.

First to recognise these advantages was the airline Corendon, which has been serving Kwekkeboom meat croquets during flights for almost two months. Until now it has been impossible for cabin crew to prepare snacks with a crunchy crust comparable to fried products thousands of feet up in the air. Now, the Crisp Sensation technology has made it possible for passengers to enjoy high quality, warm and tasty in-flight snacks.

Besides superior crispiness, the Crisp Sensation technology brings further advantages – once reheated, the products remain crispy and juicy for up to three hours in regular holding units. These benefits open obvious doors for caterers, airlines, gastronomy, petrol stations and cinemas. With their easy preparation and ability to be kept warm for hours without loss of quality, periods of high and low demand can be handled equally easily. Crisp Sensation snacks also have significantly less fat. This health benefit is due to the lower fat uptake of the patented crust and to the oven preparation, which means that Crisp Sensation snacks do not need to be fried twice. With its worldwide patented technology, Crisp Sensation allows manufacturers to produce a wide variety of products for preparation in a diverse range of ways.

As with Royaan, Crisp Sensation Holding offers its technology to all of its licensees as part of a long-term partnership that includes expert support in product development and implementation. Whether it’s food service or retail products, Crisp Sensation technology offers manufacturers an easy way to target new markets with products of convincing quality, easy preparation and excellent margins. According to Gerrit Dreise, Commercial Director EMEA/Asia for Crisp Sensation Holding, several licensees are currently working on new product introductions worldwide.

Birds Eye unveils new logo and packaging as part of master brand campaign

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Birds Eye is entering the next phase of its master brand update with a new logo and packaging.

Rolling out from this month, the new look forms part of the brand’s repositioning following the launch of ‘The Food of Life’ advertising campaign earlier this year.

Iglo Group has invested £60m on the brand relaunch across Europe to change the view of frozen food from ‘fall back’ to ‘first choice’. Designed by JKR, the redesign aims to bring greater warmth and personality to the brand’s portfolio.

The Birds Eye logo has been paired back with a clean and advanced-style look that lends itself to being viewed on-screen – a key consideration given the brand’s increased focus on digital marketing and e-commerce.

The new packaging features the logo centre of pack to ensure clear standout on shelf – and as a symbol of the brand’s commitment to the highest standards of quality. Updated photography brings products to the fore, showing food as it is eaten and enjoyed in a real kitchen setting.

In March, Birds Eye unveiled its bold new advertising campaign to champion great tasting food that can be enjoyed every day. The breakthrough campaign from Havas Worldwide features conversations that unfold as food is cooked, shared and eaten, celebrating real food and the way real people eat and interact at meal times.

Birds Eye General Marketing Manager Cheryl Calverley says: “Our new packaging completes the update to our master brand and reflects our popular ‘The Food of Life’ campaign. The refreshed packaging will help our products stand out on the shelves as well as delivering in increasingly important digital environments.”

Iglo Group will also be revealing information relating to their sustainability vision and forthcoming programme later this year.

Cutting-edge proteins set to take centre-stage for Arla Foods Ingredients

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Arla Foods Ingredients will showcase its flagship proteins for the booming sports nutrition and lifestyle categories at the forthcoming Supply Side West expo. Supply Side West takes place on 8th and 9th October in Las Vegas. Exhibiting on Booth 37112, Arla Foods Ingredients will highlight the benefits of its cutting edge Lacprodan HYDRO.365 whey protein hydrolysate. This is a ‘gold standard’ dairy protein that is absorbed more quickly by the body, resulting in significantly faster muscle recovery after exercise, cutting recovery time from days to hours and enabling elite athletes to compete at their best. HYDRO.365 is suitable for inclusion in a wide range of sports nutrition products, including beverages, gels, bars, powders and tablets. It is fully soluble, providing manufacturers with an excellent opportunity to create completely clear ready-to-drink sports nutrition beverages that will appeal to a wider proportion of consumers than ever before. In addition, HYDRO.365 is UHT stable, pH neutral and has a low bitterness profile. Arla Foods Ingredients will also highlight its Lacprodan DI-7017, a 100% whey protein concentrate that is UHT-stable, offers neutral pH and tastes good. These attributes make it especially attractive to manufacturers wishing to develop long shelf life products designed for weight management and the increase of muscle mass. Lacprodan DI-7017 is rich in the essential and branched chain amino acids that are scientifically proven to optimise the body’s muscle-building and satiety response mechanisms. It offers a quicker digestion time than casein, and is suitable for use in a range of great-tasting food and beverage applications.

Chef urges growers to donate roots and shoots

Chef Tim Bilton of The Spiced Pear Hepworth has teamed up with the National Allotment Society, and is asking Yorkshire’s veg growers to donate their homegrown roots and shoots this month – so he can cook up a community feast for Harvest Festival on September 8th.

The Spiced Pear has teamed up with National Allotment Society to host the party in their 4 acre kitchen garden and restaurant, which will centre on a fabulous feast cooked up by Tim for all the contributing gardeners and locals.

The Yorkshire chef will create a feast made from fruit and veg grown on all 100 Kirklees sites – that’s over 1000 allotment plots in total!

Tim’s grow-your-own ethos was inspired by his training under Raymond Blanc at Le Manoir Aux Quat’Saisons and since opening The Spiced Pear a year ago, his smallholding and garden has been his top priority.

“Local produce and growing-your-own has always been a personal passion of mine and I have loved working on my plot at The Spiced Pear,” says Tim.

“I want to celebrate and promote the joys of growing your own and spread the allotment agenda! So, whether you want to show off your ravishing radishes, beautiful broad beans or stunning celeriac – we’d be delighted if you got involved and came to our party.”

Di Appleyard from NAS, says: “We are very excited to have teamed up with Tim to emphasise the satisfaction of growing and eating your own tasty produce and promote the National Allotments Society; raising awareness of the social, cultural and health benefits that allotments provide helps the Society to get our message over to policy makers and government at all levels and protect sites for future generations to enjoy.”

If you’d like to donate your veg, get in touch with Tim at 01484 683 775 or drop it off at The Spiced Pear, Hepworth.

Fast response from UK company to help save lives in Iraq

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UK engineering firm Olympus Automation were recently approached by the president of Azersun, the leading food producer in Azerbaijan, for a rapid cooking system to feed refugees in Northern Iraq.

The president was so appalled by the plight of the refugees stuck on mount Sinjar he has chosen to fund the equipment himself.

Time is clearly of the essence and managing director, Harry Norman, of OAL has been quick to respond and a system will be shipped in record time next week. Norman, says: “Normally systems take 24 weeks to manufacture, but this is clearly not a normal situation, lives are at stake and we will be able to deliver a Steam Infusion cooking system in a week. Steam Infusion is 4 times faster than traditional processes making the equipment ideal for feeding lots of people, hence the call from the president.”

OAL will be flying application specialist Stuart Rigby to an undisclosed location in Turkey to provide training on the system before it is deployed in Northern Iraq.

OAL are supplying a simple cooking system based on its revolutionary Steam Infusion technology to make lentil soups, rice and provide a clean source for drinking and washing water. The cooking system uses will use Steam Infusion, OAL’s revolutionary heating and mixing process to make 4,000 portions of hot food an hour.

Classic Cuisine launches festive favourites

The festive period is a busy time for caterers and food outlets and that is why Classic Cuisine have gone to great lengths to ensure this year’s festive range is innovative, easy to prepare and above all deliciously tasty.

Their scrumptious festive range includes traditional festive favourites as well as seafood, vegetarian and free from options making their range suitable for even the fussiest of palates.

Mark Dean, Sales Director at Classic Cuisine says: “This year Classic Cuisine have included various new dishes and some of the old festive favourites. The Turkey Tornedo for example was one of our bestsellers in a number of pub and restaurant chains last year so we had to put that back on the menu this year. We had an increased interest in our vegetarian dishes, therefore we have spent more time and innovation in our vegetarian range. The demand for our meat free options has risen from all our clients including branded national pub chains, hotel chains, in-store dining and high street restaurants.”

The Christmas product range includes festive favourites such as the turkey tornedo, with delicious Norfolk Turkey wrapped in crispy streaky bacon, topped with a zesty cranberry and orange stuffing and finished with a cinnamon jus to give it a classic Christmas taste. Also included within the festive range is the smoked salmon roulade, a light suet pastry which is infused with fresh spinach and topped with MSC salmon and cream cheese mousse. Classic Cuisine’s vegetarian festive products includes a creamy brie and red onion tart with chestnuts and their Butlers secret soufflé, a creamy and light soufflé infused with luxurious Butlers cheese.

Within the festive dessert range is the delicious and nostalgic trifle cheesecake, a sherry soaked sponge topped with a tart raspberry jelly, orange custard and cream cheese. Also within the range is a truly decadent Christmas treat, a chocolate salami made with rich Belgian chocolate, a variety of delicious biscuits and topped with a sprinkle of pistachios. The chocolate contains a minimum of 72% coco making it the perfect treat to indulge in over Christmas.

Paul Hunt New Product Development Chef at Class Cuisine explains: “At Classic Cuisine we like to put our spin on the Christmas classics by bringing back festive favourites and adding a little something extra. We believe that our secret to success is a combination of being innovative but also ensuring a homemade feel to our dishes, which people especially love around the festive period.”

Jeeva Sanmugam Managing Director of Classic Cuisine explains: “It has been a great year for Classic Cuisine and we are extremely excited to about the launch of our new Christmas products which have each been carefully created by our development chefs to ensure that our dishes are delicious, unique and continue to maintain the same standards of quality.”

Classic Cuisine is a well-established frozen ready meal company that have been manufacturing a variety of meals for the foodservice industry which includes well known chains of bars, restaurants, pubs and catering establishments.

Hong Kong and China food imports from California to exceed $4 billion

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According to the US Department of Commerce, Californian food producers are on target to export more than $4 billion worth of fresh produce, health & organic foods, and fine wines to Hong Kong and China in 2014. Last year, consumers ate and drank their way through $3.899 billion worth of Californian food products, a 19.5% increase on 2012. The overall rise in consumption spending and demand for higher quality food products should lead to a similar double-digit increase by the end of 2014.

Hong Kong and China shoppers are discriminating more and more about their food purchases. They are actively seeking out more information about nutrition, sustainability and safety, which is driving demand for higher quality products. Quality tends to be associated with “country of origin”, something that consumers respond to when making purchasing decisions. California and US food products are positioned as high quality, which helps to explain the growth of US food exports across greater China.

Hong Kong’s annual HK Food Expo 2014 will again see leading Californian food and drink producers displaying rich and diverse produce from The Golden State. There will also be opportunities for food sampling and wine tasting sessions throughout the show at the California, USA Pavilion, at booth 5F-F11.

Jeff Williamson, Director, California State Trade and Export Promotion, says, “The growing number of food and wine products imported to HK and China is a tremendous achievement of California’s produce gaining acceptance, at an ever increasing rate, with the discerning palates of consumers in Hong Kong and China. Rising exports reaffirms a long-standing commitment to provide a diverse, quality product portfolio to customers.”

Food Expo 2014 will see Californian exporters showcasing quality-assured food and beverage products such as organic foods, nuts, premium chocolate and candies, baby foods, wines, cheeses and other manufactured food items. Well represented this year are producers from the confectionary sector with premium chocolates and snacks made with real fruit extracts to satisfy the traditionally sweet-toothed Hong Kong and China consumers. The taste for chocolate and treats is such that China is now the world’s second largest confectionary market.

Other exhibitors from California at HK Food Expo 2014 include Initiative Foods, Drunken Dragon, North America Food Company, Watlington Foods LLC, Guglielmo Winery, Premier Organics and Poindexter Nut.

USDA releases results of water-based Aflatoxin test study

As part of the National Mycotoxin Quality Assurance Program, the USDA Grain Inspection Advisory Committee has released the results of a comparative study on water-based aflatoxin test kits.

Neogen, Charm, and Envirologix test kits were compared against a GIPSA reference method. Neogen’s Reveal Q+ Aflatoxin Green test and one other compared favourably against the reference method in the detection of aflatoxins in ground corn.

Dr Steve Chambers, Neogen’s Sales & Marketing Director, says, “GIPSA’s study showed our test most closely compares to the GIPSA reference method. Our Reveal Q+ tests for mycotoxins are designed to be the easiest and most reliable quantitative tests for mycotoxins available, and they are performing to specifications.”

The results of the study are posted on the USDA website and can be found by visiting www.gipsa.usda.gov. Reveal Q+ for Aflatoxin Green delivers precise results ranging from 2 to 150 parts per billion of aflatoxin after only six minutes. Reveal Q+ test strips are read in Neogen’s AccuScan lateral flow test reader to deliver quantitative results.

Neogen’s test offers room temperature incubation of the test strip and storage of the test kit eliminating the need for an incubator and refrigeration space, and requires minimal equipment to achieve precise results.

For further information call 01292 525625, email mycotoxins@neogeneurope.com or visit www.neogeneurope.com.

Munters wins prestigious Health & Safety Award

Munters’ IceDry solution, which prevents frost and ice in cold storage facilities and reduces accidents, has been honoured at the new awards scheme by the Food Storage and Distribution Federation.

Munters won in the FSDF Associate Member category, where the judges looked for an innovative approach, good prospects for wider application and cost-effective deployment prospects throughout the food storage and distribution industry at large.

This was certainly the case with Munters’ IceDry solution, an innovative frost prevention dehumidification system, removes airborne moisture, reduces ice build-up and fogging and greatly reduces accidents in cold storage areas. The award was collected by Christine Modla-Thomas, Global Marketing Director.

This award once again proves that IceDry is successfully used around the world and continues to achieve high accolades within the cold storage industry. Munters are ecstatic that this application is helping with health and safety within the work place.

Gin set to flow from new Caithness micro distillery

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Work has now finished at the most northerly gin distillery on mainland Britain with the final piece of equipment – a new still called ‘Elizabeth’ – installed in the new custom-built distillery at Dunnet, Caithness.

Husband and wife team Martin and Claire Murray, the founders of Dunnet Bay Distillers have distilled and tested the first batches of Rock Rose gin and full production will be under way in time for the launch of the new micro distillery on 21st August. Over the next three years, the company will receive support of £83,990 from Highlands and Islands Enterprise which the owners say have put a huge amount of effort into helping them develop their Rock Rose gin. Claire has been working with experts in Caithness to research local botanicals which can be used to flavour the gin.

Martin currently works in the oil and gas industry in Aberdeen and has a master’s degree in process engineering. He is now studying for a pHd in brewing and distillation at Heriot Watt University. As part of this study, he worked with the Centre on a number of research projects to assist with product development.

Located in the Bay of Dunnet where fresh air and pure water is in abundance, Martin and Claire’s goal is to create a spirit which reflects the Caithness way, carefully and slowly distilling by hand to create the product.

Claire says, “Each year we will create a new vintage. Our Caithness botanicals are dependent on our climate resulting in a truly hand crafted gin that will change year on year, but is still undeniably Rock Rose.

“Rock Rose gin was named after our first botanical forage along our Caithness cliffs, where local herbalist Brian Lamb introduced us to Rhodiola Rosea, a rose in the rocks. Hundreds of years ago, the Vikings would pillage these wild exposed cliffs to gather this precious plant, which was thought to give them extra strength to continue with their long, arduous journeys. Our gin uses this ‘Rock Rose’ and a blend of local and traditional botanicals to create a unique taste of Caithness in the Highlands.”

Martin says, “Since the new still arrived, we have been making some trials and we look forward to launching Rock Rose at the end of August. We aim to make about 700 bottles in every batch, producing about 10,000 bottles a year. The first batch sold out by pre-orders within 48 hours and the second batch is expected to be released in early September. We are incredibly proud of what we have achieved in the last year, but we realise that a lot of hard work is ahead of us. We really cannot wait for people to taste the gin!”

Laura Gunn, account manager from HIE, says, “We are very excited about having the most northerly distillery in mainland Scotland opening in Caithness. Martin and Claire have put a huge amount of time and effort into ensuring the product they are creating is of an extremely high quality, and we look forward to working with them in the months and years to come as they take the product into markets at home and abroad.”