Taura Natural Ingredients has introduced Minis– possibly the world’s smallest real fruit pieces.
As tiny as a grain of quinoa, Minis is an innovative range of extremely small real fruit pieces developed to enable food manufacturers to add the benefits of real fruit to applications where it has not before been possible – creating a new world of opportunities.
Demand is increasing across Asia-Pacific markets for very small real fruit pieces that are suitable for use in fine bakery and confectionery applications such as ultra-thin biscuits and premium thin chocolate tablets. This increased demand can be attributed to health-conscious consumers seeking out indulgent products with fewer calories so they can enjoy snacking on treats without the guilt.
Minis are also expected to be popular as toppings on donuts and muffins and as inclusions in fruit & nut mixes. They are perfect as a fresh addition to frozen dairy beverages and desserts, and as a fruity twist in popcorn products. Their high fruit content means Minis are bursting with flavour, aroma, colour and a have a soft, chewy texture – a set of benefits Taura Natural Ingredients has dubbed ‘F.A.C.T.’
Created for the Asia-Pacific market, Taura Natural Ingredients is targeting Minis at a range of sectors including industrial food manufacturing, bakery, confectionery and quick service restaurants. The small size and the consistency of the Mini’s™ pieces means that they travel easily through production equipment such as depositor nozzles and rollers, offering exceptional distribution.
Produced using Taura Natural Ingredients’ unique URC process, Minis offer the same superior performance that the company’s other products are already known for. They contain high fruit content with no artificial colours or preservatives, which means they are perfect for clean label products. They are free-flowing and bake stable, so they won’t burn, bleed or discolour during baking, and they have a water activity of 0.41 – 0.45 to suit both dry and moist applications.
Peter Tinholt, General Manager Asia-Pacific at Taura Natural Ingredients, says: “The market is crying out for very small real fruit pieces that offer an alternative to ingredients that contain high levels of added sugar and other additives, such as sprinkle-style products. Our expertise in the fruit ingredients market has enabled us to create the perfect solution in the form of Minis. Each piece offers a tiny explosion of flavour, aroma, colour and texture in a wide range of products. Minis enable our customers to use real fruit ingredients in places where they have never been before.”
URC (Ultra Rapid Concentration) is a unique process of concentrating the taste, texture and natural goodness of fruit into pieces, flakes and pastes for use in applications such as cakes, snacks, confectionery and chocolate for both the retail and quick service restaurant sectors.
Independent expertise will be in evidence at Health and Safety North 2014 which takes place at The Bolton Arena on 8th and 9th October.
Opening the two day conference programme, which is independently organised by the British Safety Council, will be the Deputy Director of Chemicals Regulation at the Health and Safety Executive, Ian Travers. In his presentation, entitled ‘Corporate Governance – Getting to Grips with Significant Safety Risks’, Ian will share learnings from the major hazards sector which can be read across to the management of risks in other sectors. He will also share insights on how senior executives can focus on business vulnerability.
A different style of seminar is also featured at the event in the form of a drama based presentation called ‘Safety Leadership and Culture’. Delivered by Shaun Curry and Harry Gallagher of Macnaughton McGregor, the session promises to be interactive, practical and effective and the organisers say their style of delivery effects a long-term change in attitude – not just a short term change in behaviour – and helps to build lasting positive cultural change.
Focusing on legal issues and looking back at some of the most significant court cases in the last twelve months will be Kevin Bridges, Partner and Chartered Safety and Health Practitioner, Pinsent Masons LLP. Entitled ‘Health and Safety – Looking Back at some Landmark Judgments’, Kevin’s presentation will focus on the impact of the sentencing council guidelines on the level of fines in health and safety cases and provide an update on Corporate Manslaughter.
Other educational content that addresses, risks across a business is the seminar ‘Putting Risk Control at the Heart of Health and Safety’. Delivered by Helen Devery, Partner and Head of Office at BLM LLP, she states that good safety management techniques build on best practice and that can include the lessons learned from legal claims and prosecutions. In this session, Helen will present on how to use legal risk management techniques in order to improve safety control and incidents.
Slips, trips and falls are a major cause of accidents in the workplace but perhaps are not being given the attention they should according to Mark Thomas, Consultant, with his seminar which takes place on day two of the event. Mark aims to give an overview on key controls to help reduce such accidents within the workplace.
Event Director Tim Else says, “We’ve made sure our educational programme addresses the hottest topics affecting the industry today. We want our visitors to be kept up-to-date with all the news and legislation that could affect their workplace. In addition, this year’s event features an exhibition of which 40% of the companies, trade bodies and training providers are completely new compared to last year giving the repeat visitor access to new information. The event also features a revised and improved layout and the event space has now doubled compared to 2013, resulting in the event covering all of the 5000 sq m available!”
Along with event partners Arco, DuPont and NQA and title sponsor 3M, Health & Safety North 2014 is supported by the British Safety Council and officially endorsed by the International Institute of Risk & Safety Management. To register online visit www.healthandsafetyevents.co.uk.
In response to the new School Food standards for food and drink in schools announced by the Department for Education last month, JUICEBURST will be launching a new 330ml Schools approved range ahead of the legislation coming into force in January 2015.
Perfectly timed for ‘Back to School’ in September, the new JUICEBURST range will go into production early that month to meet the demand of the new academic year. Adhering to the new government specifications, the new juice drink range will contain 150ml of juice and no added sugar.
The new range will be available in six flavours (Orange & Passionfruit, Apple, Apple & Blackcurrant, Tropical, Lemon & Lime and Pomegranate & Blueberry), all of which count as one of your five a day. Each variant will be sweetened using natural sugar substitute Stevia, which responds to the increased consumer focus on natural ingredients.
Each bottle will continue to adopt the brand’s successful Blippable label to give consumers the chance to play games and win prizes. The JUICEBURST core range re-launched at the start of last year to become the world’s first digitally interactive soft drink. It went on to be named the second most Blipped brand in 2013 (Blippar figures, January 2014), beating all other FMCG brands.
Jon Evans, Marketing Director for JUICEBURST, says: “We have been very busy developing a range of products that not only meet the new criteria, but deliver the great taste consumers have come to expect from JUICEBURST.
“By fast-tracking development we have been able to bring the new range to market four months ahead of the legislation to ensure Wholesalers and Catering managers have plenty of time to make the switch to our new Schools range ahead of January 2015.”
As a restaurateur, TV presenter and Guild for Chefs UK Master Craftsman, Chef Damian Wawrzyniak has a lot on his plate.
His latest venture is the establishment of the brand new City of London Culinary Academy, designed to help attendees develop unrivalled technical skills as well as gain invaluable insight into the art of classic cuisine and its origins. Set to open its doors in 2015, the academy draws on the experience of master chefs boasting over 30 years of culinary experience across the globe.
Overseeing the venture is Chef Wawrzyniak himself, experienced at Copenhagen’s two Michelin Star restaurant, Noma.
All class modules have been personally designed by Wawrzyniak who is now working on sourcing restaurant quality equipment and fine tuning the learning systems. As well as helping students refine tasting palates, sharpen knife skills and master presentation, Culinary Academy will bring a unique history aspect to the classroom. This module will delve into the origins of cooking in order to help students gain an enriched understanding of how modern cuisine has evolved over the centuries.
Wawrzyniak says: “Incorporated into the curriculum is a fascinating History of Cuisine module which delves into the origins of cooking and the techniques that were used thousands of years ago. Students will gain an enhanced knowledge of gastronomic history, learn about the historical significance of certain ingredients and explore the ways in which the culinary past has shaped the face of contemporary cuisine.”
Attendees of the Culinary Academy will enjoy state of the art facilities including a polyvalent room, food laboratory, multifunctional theory rooms and multimedia demonstration room where celebrity chefs will carry out professional demonstrations and master classes. The academy will also boast the highest quality equipment designed to simulate a five star commercial kitchen environment.
Lecturers hail from leading schools across the globe, handpicked for their exceptional teaching skills and great approach to student learning. Damian Wawrzyniak will assume the role of Head of the Academy, bringing a wealth of experience, expertise and unparalleled passion to the table.
The Culinary Academy will run short and long term courses, open to students across the UK. The highest performing chefs will be offered the chance to complete their training at a prestigious British restaurant where they can gain first hand industry experience with the country’s finest chefs.
With its cutting edge facilities, diverse curriculum and dedicated team of cookery connoisseurs, Culinary Academy is set to emerge as London’s premier institution for industry standard chef training.
G’NOSH is expanding its lifestyle-driven ‘gourmet nosh’ product range with the launch of ingredient-led world food inspired Meals in Minutes into Waitrose and Ocado.
The brand’s existing range of four award-winning fresh Dips are also going on-shelf into Waitrose and, in an expansion boom, its tapas-style Pinchos will also launch nationwide into Sainsbury’s.
Central to the brand’s lifestyle-led values is a celebration of bold, global flavours and simple, honest ingredients that sing out in each product. Leading a new trend in modern eating, G’NOSH allows consumers to create joyful home dishes, catering conveniently for modern lifestyles: from non-elitist noshing to special occasion entertaining.
G’NOSH Meals in Minutes promises to revolutionise part-scratch cooking with creative meal solutions in a range of three delicious varieties, exclusively at Waitrose. Piquant Prawn & Chorizo in a Spicy Tomato Sauce uses Ecuadorian prawns and paprika spiced pork from Northern Spain, Mussels & Prawns in a Garlic Butter Sauce with plump Galician mussels, and a delicious slow-cooked Italian Sausage Ragu using Northern Italian sausage studded with fennel seeds.
The recipes have been created by the award-winning G’NOSH Founder Charlotte Knight and her team. A modern woman originally from New Zealand and inspired by her extensive global travels, Charlotte ensures the ingredients used are of the highest quality, with responsibly sourced seafood, and pork reared on selected assured farms.
Home-cooks will simply need to add pasta, rice or vegetables for an effortlessly prepared yet satisfying plateful.
The existing range of globally inspired, fresh G’NOSH Dips celebrate world flavours with the enticing Roasted Red Pepper, Sweet Black Bean, Smoky Roasted Aubergine Babaghanoush and Beetroot & Mint varieties. These award-winning products have built a cult following – they’re the biggest branded dip sold on Ocado and have also been recognised by the buyers at Waitrose, who are now taking the range to its shelves nationwide.
G’NOSH has also launched tapas-style Pinchos (RRP: £3.29) into Sainsbury’s stores: a tasty combination of juicy prawns and chunky chorizo, with a lemon and chilli dressing. Pinchos are perfect for everyday noshing or enjoyable entertaining with friends.
Driven by modern eating, and seeing a trend for time-poor consumers wanting the very best in varied ingredients, Charlotte has created everyday simple food that captures this upsurge in the joy in eating, celebrating different flavours from around the world.
Founder of G’NOSH, Charlotte Knight, says: “Since launching G’NOSH dips to consumers three years ago, I’ve always intended to expand our reach further with products that embody the brand’s philosophy for down-to-earth, good quality ‘gourmet nosh’.
I believe modern shoppers have been looking to retailers to challenge them by offering more interesting and diverse foods that aren’t afraid to use bold flavours.
Consumers want to be assured of great ingredients and provenance in their food, but still need a convenient solution that fits with everyday living. The new Meals in Minutes, Dips and Pinchos range celebrate this joy in modern eating to resonate with our current lifestyles.”
Henry Dimbleby, co-founder of Leon and a founding director of the Sustainable Restaurant Association, Steve Flanagan, UK marketing and category director at Starbucks, and Sarah Doyle, brand director at EAT are just three of the big name Keynote speakers already confirmed to appear at this year’s lunch! show, which returns to the Business Design Centre in London on 23rd and 24th September.
Martin Hambleton, head of procurement & innovation at En Route International, will also be adding lunch! speaker duties to his impressive CV. He has held senior buying positions at Elior UK, EAT and DO&CO. As a buyer, Hambleton has been a keen supporter of lunch! for years, calling it “the best trade show a buyer can attend”. As a speaker, his ‘Buying Masterclass’ looks set to prove just as essential.
Running throughout the two day show, lunch!’s free business seminars are renowned for attracting a host of high-profile brands and industry leaders from across the food to go retailing and contract catering industry. Past speakers included representatives from Pret, YO! Sushi, Subway, M&S Foods, Caffè Nero, AMT Coffee and the Compass Group UK & Ireland.
The Working lunch! Theatre, sponsored by Magrini, will also include sessions by entrepreneur Tim Hall, creator of healthy fast-food brand Pod, and Richard Garcia, founder and owner of Cook & Garcia. Other new sessions include ‘Lunch as we knew it… A post-recession review of the lunch market,’ hosted by Emma Read, director of marketing and business development for foodservice analyst Horizons.
This essential market update will give an overview of established and upcoming trends in the vibrant food-to-go sector, and look ahead to what’s likely to happen to the market now that the UK is out of recession.
To register for a free trade pass, visit www.lunchshow.co.uk.
A fast-growing East London pub chain is set to open its fourth pub after receiving a £43,000 refurbishment loan from peer-to-business lender, rebuildingsociety.
Electric Star Ltd, which operates The Star of Bethnal Green, The Star of Kings and The Star by Hackney Downs, is opening the doors of The Jackdaw and Star in Homerton later this summer, following a bespoke refurbishment.
rebuildingsociety works by allowing hundreds of individual lenders to pledge varying amounts towards a loan request posted on its website. It administers monthly capital and interest repayments on behalf of its borrowers.
So far over 60 loans, totalling more than £3m, have been created by rebuildingsociety for firms in a variety of industries across the UK.
Rob Star, owner of Electric Star, explains: “I’ve always had a strong relationship with my bank, but the last time I went for a loan, it took them five months to turn me down. With rebuildingsociety it was less than four weeks from our initial application to receiving the cash in the bank, and I’ve raised awareness of our business to hundreds of potential customers.”
Throughout the loan process, Rob interacted with members of rebuildingsociety’s lending community, who wanted to find out more about Rob’s business plans and financial projections.
“I enjoyed answering questions about the business. It made me think hard about certain aspects and was a valuable exercise. We believe we’re doing the right thing in a changing market. People want an experience now, not just a pint.
“We’ve embraced this by franchising our kitchens to chefs who are passionate about their food, which combined with our penchant for craft beers and a packed events schedule is really appealing to people in East London”, says Rob.
Nick Moules, Marketing Manager at rebuildingsociety adds: “Our lenders could see the clear growth trends in Rob’s business. He now has hundreds of new stakeholders with an interest in the success of his business. When Rob expands again, he will probably have a crowd of lenders ready to help him achieve his plans. We believe there is true value in raising loans from individuals ahead of the banks, and by that we don’t just mean the faster turnaround, competitive rates and waived repayment charge that we offer.”
After winning The Queen’s Award for International Trade, senior members of CMB Engineering were honoured to be present at a royal reception held at Buckingham Palace to celebrate the company’s achievement. Andrew Truelove, General Manager at CMB Engineering and John Crabtree, Lead Engineer at CMB Engineering, were personally congratulated by Her Majesty The Queen.
The occasion marks the third time that the Shipley engineering company has won a Queen’s Award, being previously named a winner of The Queen’s Award for Technological Achievement in 1986, followed by The Queen’s Award for International Trade in 2010.
Andrew Truelove says, “We are delighted to once again be in the prestigious position of winning a Queen’s Award in recognition of CMB Engineering’s commitment to excellency in engineering and our contribution to International Trade. Having the opportunity to be personally congratulated by the Queen is truly magnificent and not only a huge seal of approval for all of us but also a great reminder of our achievement as a company.”
Since starting its operations in the thirties, CMB Engineering has been committed to developing superior canmaking machinery as well as providing support to can manufacturers by supplying spare parts and after-sales services. Through the years the company has continued to demonstrate outstanding growth as a result of its engineering excellence and its focus on overseas business, which now spans over seventy countries.
The majority of the company’s sales now derive from its international customer base with three established Regional Sales Managers covering the Americas, EMEA and Asia Pacific. In addition, CMB Engineering also works with trading partners in Japan, China and Korea, reinforcing the support provided to overseas markets, with full time service engineers based in Hong Kong and Brazil as well as in the UK.
In addition to attending the royal ceremony, CMB Engineering recently hosted a celebration which took place at the company’s headquarters in Shipley to commemorate its fiftieth anniversary at the site.
Marc Hoche, Head of Sales at CMB Engineering, says, “It is events like this that reminds us all of the CMB Engineering company values and therefore the reason behind our success. Looking at everyone who was present on the day, it is refreshing to see an atmosphere filled with pride and happiness. We are very excited about the future and confident that we will continue to provide top quality products and services to our customers worldwide for many more years to come.”