In our weekly roundup of on-trend innovation from across Europe, we hear about the latest in meat-free innovation trends from Arla Pro in France and Booja-Booja in the UK. Meanwhile, health remains top of mind for Anglia Crown's line of whole grain prepared meals. Here are this week's innovation highlights.
Pic: GettyImages-ViDiStudio
In our weekly roundup of on-trend innovation from across Europe, we hear about the latest in meat-free innovation trends from Arla Pro in France and Booja-Booja in the UK. Meanwhile, health remains top of mind for Anglia Crown's line of whole grain prepared meals. Here are this week's innovation highlights.
Pic: GettyImages-ViDiStudio
Young’s Seafood has expanded its best-selling Chip Shop range with the launch of Chip Shop Lighter, which contains 45% less saturated fat.
The lighter recipe battered cod fillets target 'a more health-conscious shopper' with the aim of reducing barriers to entry into the category and driving incremental growth.
The company said the launch is 'another key milestone' in Young's 'major investment' into reaching new consumer groups. Other initiatives have included a complete overhaul of its core packaging design and the 'multi-million-pound' Masters of Fish campaign. Millions of health-conscious shoppers will also be targeted with the range through digital advertising across a range of platforms, the group added.
Chip Shop Lighter cod fillets will hit the shelves in Tesco, Asda and Waitrose this month.
Jason Manley, marketing director at Young’s Seafood said: “After many months of development and research, we are excited to finally bring this product to the market. Chip Shop is one of the most loved frozen ranges in Britain and we want to make sure everyone could enjoy the great taste of these products.
“Saturated fat can be a category barrier so we’ve created a great, tasty alternative to the core Chip Shop range, allowing more consumers to enjoy a delicious battered fish fillet, without worrying about the fat content.
“This launch is part of a wider investment to reach new audiences for Young’s, following on from our Masters of Fish launch, and is a great demonstration of the momentum we are driving in the industry.”
Prepared food maker Anglia Crown has added 11 new products to its portfolio of meals for the care and healthcare markets, including the introduction of wholegrain carbohydrates into its mainstream ranges.
This reflects current public health advice to choose wholegrain carbohydrates, as advocated in the UK government’s Eatwell Guide. Figures from The National Diet and Nutrition Survey reveal that no age group in the UK is currently meeting their recommended intake of fibre. In addition, many consumers don’t know how much fibre they should be eating or where to find it.
The new Anglia Crown products, launching at the Hospital Caterers Association (HCA) forum on 2nd -3rd April in Liverpool, are part of Anglia Crown’s Crown Advantage and Crown Choice ranges.
All 11 dishes have been developed by Anglia Crown’s team of food technologists with guidance from their company dietitian.
Mary Wedge, business development manager at Anglia Crown, commented: “We are delighted to launch our new range of products, including wholegrain carbohydrates. We are confident these products will be a big hit with the healthcare and care markets. As an award-winning supplier working with around 100 hospital sites and various care homes in the UK, we will continue to bring fresh new ideas and innovations to foodservice.”
New products include:
- Beef in black bean sauce
- Chicken arrabiata
- Soya mince pasta bolognaise
- rown Choice range:
- Beef in black bean sauce
- Steak and mushroom stroganoff
- Pork in smoked paprika sauce
- Chicken arrabiata
- Chicken in chipotle sauce
- Soya mince chilli
- Savoury rice
- Wholegrain rice
Arla Pro wants to meet growing demand in French foodservice for meat-free options as the trend towards flexitarian diets continues to grow.
Arla Pro, a brand owned by dairy cooperative Arla Foods, is launching a new Grilling Cheese with a 'unique texture' that 'cooks like meat' and a mild flavour that allows chefs to season in their own sauces. However, Arla said, 56% of French consumers say vegetarian dishes 'lack variety' and 52% say they want more flavour and natural options in meat-free dishes.
"To help restaurateurs [respond to] the flexitarian trend and broaden their customer base, Arla Pro is launching a cheese innovation that will change everything: Grilling Cheese," the company said.
The Danish cheese is suitable for 'all types of cooking'. It can be pan-fried, grilled, fried or roasted, Arla said. The product contains three ingredients: milk, salt and ferments.
It provides proteins, texture and has a 'fairly neutral' taste. Nutritionally, Grilling Cheese provides 21 g of protein per 100 g, almost as much as a ground beef steak (23 g) and 1.5 g of salt, 'much less' than other grilled cheeses such as Halloumi (3g).
The company revealed the innovation was the result of a year and a half's research efforts.
CBD beverage maker Trip will appear on the menu of Bill’s Restaurant and Bar in the UK.
The move sees Bill's become the first national group to offer a CBD section on their menu.
The Mindful Drinking initiative was the brainchild of Dan Whiteside, the group's Bar Development Manager.
The two Trip flavours in the new Mindful Drinking Section of the menu are Elderflower & Mint Trip and Peach & Ginger Trip.
Whiteside commented: “The CBD market is a growing market that Bill’s are proud to be involved with because more people are wanting drinks that can have health benefits and the big talking points at the moment are mental health, wellbeing, and health in general. We have created a range of CBD infused drinks which are not only delicious and non alcoholic but have health benefits too.”
Olivia Ferdi, co-founder of Trip, added: “We are thrilled to be partnering with Bill's on this exciting and truly innovative initiative. At Trip we strongly believe in the power of this plant and the range of social occasions that can be further enhanced, enjoying its incredible functionality. Consumers are increasingly empowered to demand healthier options on menu and we’re delighted to provide a quality driven, delicious and convenient option for customers nationwide.”
The Mindful Drinking menu will also feature kombuchas and non alcoholic cocktails.
Fermented food maker Eaten Alive has launched a new range of picked products for the foodservice channel.
The company, which is best known for kimchi, sauerkraut and hot sauces, is extending its portfolio to include vinegar pickled cucumbers, hot and sour roots, pink onions and fermented citrus.
Eaten Alive is the creation of Pat Bingley and Glyn Gordon. The business supplies a host of renowned venues from Tonkotsu to Soho House and Chick n’ Sours, as well as a having a retail offer that is sold in Planet Organic, Whole Foods, Borough Market and various independent delis.
Bingley commented: “While fermentation remains a core part of what we do, vinegar pickles are delicious and hugely popular; we love applying our skill and passion to all forms of preservation. This range of vibrant, fresh pickles make the perfect salad or sandwich toppings."
The line includes:
- Bread and Butter Pickles
- Hot and Sour Roots
- Pickled Pink Onions
- Fermented Lemons, limes and other citrus
- A selection of seasoning pastes and sauces
Norfolk confectioner Booja-Booja is launching two delicious new vegan ice creams: Honeycomb Caramel and Heavens on Earth, a mint chocolate truffle variant.
The two new varieties join the company’s six existing flavours. The launch is part of a brand refresh, with the vegan message taking centre stage.
All Booja-Booja ice creams are made with 'a handful of simple, organic ingredients'. Heavens on Earth contains mint and whirls of chocolate truffle sauce while Honeycomb Caramel features caramel ice cream and honeycomb.
Cashew nuts, which the company has used as the base of its recipes since 2007, provide the ice creams with their texture.
“It all comes down to taste and quality," said Managing Director Matt Gilding “We’ve spent twenty years building a reputation for creating the most delicious vegan treats on the market. We’re experts at plant-based production and we only launch new products when we know they’re going to excite and delight. Booja-Booja offers consumers the most delicious ice creams imaginable, all made from simple, natural ingredients. We make everything ourselves on our one site in Norfolk; we never compromise on quality and we never compromise on flavour.”
