Great Taste, which celebrates the very best in food and drink, has announced that Chefs’ Selections is among the Great Taste winners of 2019.
Great Taste is the UK’s largest and most trusted awards scheme for speciality food & drink. Only the best tasting products bear the black and gold logo and we are pleased to announce that Chefs’ Selections were awarded 1 star for their Victoria sponge cake.
The judges were extremely complimentary about the product, saying “Visually this has everything. A well decorated sponge cake, with carefully made buttercream swirls and the sweet dusting tidily distributed.”
Kelly Orme, Group Buying Manager at Caterforce, said: “Afternoon tea is on the rise and customers are trying to be more creative with their products to compete in the market. We have taken the traditional recipe of the Victoria sponge cake; upgraded the appearance and subtly added different flavours to make it more premium.
“The Chefs’ Selections Victoria sponge cake is part of an innovative range of eight cakes, launched earlier this year. It is a cost-effective range based on the latest cake trends.”
Judged by over 500 food critics, chefs, cooks, restaurateurs and producers, as well as food writers and journalists, Great Taste is widely acknowledged as the most respected food accreditation scheme for artisan and speciality food producers.
Street food is rapidly becoming one of the most loved ways that us Brits are choosing to eat. With 50% of the British population choosing to have street food at least once a week its proving to be a trend that’s here to stay.
Some people may think that street food is all about burgers and chips, and just a glammed up version of fast food. They couldn’t be further away from the truth. With Vietnamese, Malaysian, Japanese, Greek & Mexican food being the most popular of cuisines that are available in street food, not only is it providing us with great tasting food, but its an education to us all as well.
Whether its a trusty burrito or something more experimental such as Mee Goreng, you are sure to find it in the markets and streets of cities up and down the country, and as these dishes become more popular we are starting to see these variations appear on more and more menus throughout pubs and restaurants nationwide.
In the last year or so we have seen the rise in Vegetarian and Vegan dishes, with street food taking the front seat of showing us how easy it is to create these dishes and how tasty they can be. Not only is the food tasty, but it is also very photogenic. Nearly 6 million posts have been uploaded using the hashtag #streetfood, if that isn’t telling us that street food is popular then what is?
Gary Mullineux, Purchasing Director at food service and marketing group Caterforce, said: “There are a number of trends that we’re expecting to see in 2019, both from our suppliers and that our members are expecting to see.
“We’re going to continue to see a rise in complex or eye-catching cake designs as consumers want cakes that look as good as they taste. This feeds into the need for ‘Instagram worthy’ desserts that will help cafes, coffee shops and restaurants to entice people in.
“Botanical flavours are key for 2019 too, which became even more popular following Harry and Meghan’s wedding last year. We’ve taken the growth in this area to help develop our new Chefs’ Selections cake range which includes an elderflower and lemon cake and Persian style lemon cake. We’re expecting these to be extremely popular.
“Afternoon Tea continues to be a strong tradition but those in the hospitality sectors are trying to be more creative with their products to compete in the market and this has opened a new realm of premium traditional cakes and flavours. So, taking recipes such as Victoria sponge cakes but upgrading the appearance and subtly adding different flavours.”
· What new biscuits & cakes products should wholesalers be aware of?
“As the demand for cake products continues to soar, at Caterforce we’ve developed our own range of cakes which will be part of our own-label Chefs’ Selections range and sold by our members. We’ve developed two different ranges, one which is a ‘colour pop’ focus and an ‘elegant and fresh’ range.
“We’ve launched these ranges to keep up with current trends and ensure we’re giving end customers new and interesting products for 2019. We continually monitor our product offering in line with the end needs of customers and saw cakes as an area to grow. Customers want the latest cake trends but still need it to be a cost-effective investment and this range does just that.
“Our colour pop cakes range which includes pinata and rainbow cakes are designed to be showstoppers and great for families and children. Whilst our elegant and fresh range is specifically targeting a different audience and occasions such as Mother’s Day.”
· What are the biggest challenges the category will face in wholesale over the next 12 months?
“It’s a changing industry with new trends developing all the time. Some stand the test of time and outlets in the industry can be confident they will remain on menus and be good selling products. Other cake trends turn out to be short-lived fads, so the industry needs to monitor sales closely to identify how products are performing.
“There are rising costs in this area, as with others, which is why we’ve developed a cake range which is cost-effective. Good profits can be made in the cake and dessert area without having to sacrifice on taste or appearance so wholesalers need to have a good range at varying price points so end users have choice.”
For more information on the new range of Chefs Selections cakes, speak to our sales team on 01271 311122
We ‘re really pleased to be able to offer a new 5ltr scooping option of the moreish Oreo Ice Cream. Perfect for Ice Cream Cones, Sundaes, Milkshakes or even as a dessert accompaniment, it’s sure to be a hot offering this Spring and Summer!
Ask your Account Manager or call our sales team on 01271 311122 for more information.
The foodservice group is planning to expand its policies in 2019 for a greener future
Leading foodservice buying & marketing group, Caterforce, has announced that it plans to extend its buying policy in 2019 so it can continue to work towards an environmentally and socially responsible future for its members, suppliers and end customers.
Its updates will include a number of significant changes to ingredients, animal welfare, plastic and palm oil. The updates will be made in close partnership with its seven members to ensure the changes are sustainable.
Caterforce has already removed palm oil from a number of its own range Chefs’ Selections products and is working with suppliers to reduce the volume of plastic packaging it uses.
Nick Redford, Managing Director of Caterforce, said: “We have recently seen a lot of consolidation in the industry, however at Caterforce we are dedicated to foodservice wholesalers and continually focus on creating an exceptional food service solution for members and end users.
“A crucial part of us achieving this, and maintaining Caterforce’s values across our network, is to focus on corporate social responsibility. In 2019, we’ll be placing huge emphasis on offering members, suppliers and customers more than just products. As a group, we are in a strong position to be able to make real change. We know we can utilise our business model to ensure positive steps are taken throughout the network, resulting in a big impact across the food service industry.”
In addition to environmental initiatives, Caterforce is working on reformulating products with suppliers to reduce fats and salt and focusing on dietary requirements and allergens.
Nick Redford has spoken at length in 2018 about the need for more manufacturers to adopt the Erudus system, product specification software to streamline communication of ingredients in the industry.
Nick added: “We’re conscious of the need for various products that address dietary needs as well as the growing demand for healthy, alternative foods. We have an experienced technical and product
development team who are working to guarantee taste and quality across all new product development and in line with what our members and customers need.”
Caterforce is made up of seven wholesaler members which are all family run businesses; Lynas, Castell Howell, Hunts, Philip Dennis, Pilgrim, Pioneer and JB Foods. Its extensive network reaches all of the UK, Scotland and Ireland and prides itself on its collaborative culture. Its fully integrated buying process involves all members from product specification definition to final approval, and there is full transparency in the group as well as regular opportunities to share knowledge and best practice.
Redford is expected to announce that 2018 was another record year for sales.
Established in 1991, Caterforce is a buying and marketing group working with seven of the UK’s leading independent foodservice wholesalers, ensuring national buying power together with local service. With a combined turnover in excess of £500m, Caterforce member wholesalers specialise in the delivery of frozen, chilled and grocery products to independent food service operators, including pubs, restaurants & hotels. The Caterforce own-brand, Chefs’ Selections features over 350 products generating an annual turnover in excess of £50m.
For more information visit www.caterforce.co.uk.
Celebrate National Vegetarian Day with flavour-filled meal options that would tempt any meat-eater! There are over three million vegetarians in the UK today. Along with Veganism, it’s becoming an increasingly popular choice for many, and research shows that more than a quarter of all evening meals in the UK are now either vegan or vegetarian. This means that there is great potential for increased profit growth by extending your menu options and we’ve selected some great vegetarian options with great profit boosting potential.
This GF Quinoa, Beet & Edamame Burger is an uncoated burger made with a mix of quinoa, beetroot, edamame and mushrooms – spiced with chillies, smoked paprika, ginger, garlic and soy, finished with a citrus twist. This product caters to the established trend of flexitarians and the demand for creative and enticing options and is currently on offer. See page 10 of your October Taste magazine for more details.
A lightly spiced vegan/vegetarian red lentil & chickpea dahl curry with cauliflower and butternut squash. Boil in the bag, steam or microwave from frozen for a quick, aromatic main. The cooking versatility ensures consistent portion sizing and reduced waste.
Pasta is always a great menu staple and there are more and more vegetarian options available. Surgital offers an egg-pasta, filled with ricotta cheese and spinach. Pair with a rich and rustic tomato sauce for a quick, authentic tasting Italian dish.
For more inspiration on menu ideas for National Vegetarian Day, contact your Account Manager.
Speciality Breads launched this new plain focaccia sheet in response to chef demand for a product that promised superior versatility. Lending themselves especially well to rustic-looking dishes, the creative potential of this focaccia is endless. Read on for further product details and recipe suggestion…
The simplest option is to slice into strips and serve as a dipping bread with oil and vinegar or serve as an accompaniment bread. However, it takes little effort to split and fill them. For example, Mediterranean style ingredients such as chargrilled and roasted vegetables, with Spanish chicken and chorizo, cut into chunky sandwiches look great on a buffet. Open sandwiches work well if you split them horizontally. Rustic pizzas are also a popular option; both work well as lighter meals in which the ingredients can evolve to suit the transition from winter to spring menus. We’ve also seen them used as a base for canapes when sliced thinly, cut into small triangles or squares, and lightly toasted. Perhaps best of all the samples we tried was the simple drizzling of olive oil, a touch of seasoning, toasted and served alongside an amazing risotto – a winning combination for your menu with a strong profit margin.
A lot of customers research went into determining the size of these focaccia sheets – which are supplied frozen. Measuring approximately 55cm x 20cm x 4cm, and with 5 sheets per case, they give you a high level of versatility without being overwhelming.
Ingredients Large plain focaccia sheet (SPEC0109) Olive oil 150ml (COCU8000) Balsamic vinegar 90ml (FILB6007) Garlic Cloves, crushed 3 (SHEA1526) Sliced grilled peppers (GREE0315) Jar marinated artichokes, drained, cut in half 200g (AMAR0075) Avocado slices, tossed in a squeeze of lemon (FOFE0056) Mozzarella balls, torn 200g (FUTU0050) Sunblush tomatoes, chopped 100g (LETH0010) Handful fresh basil leaves Capers, drained 3 tbsp (AMAR0065) Stoned, black olives, halved 150g (REOC0035)
For more recipe inspiration, speak with your Account Manager.
Salmon makes a great blank canvas and is considered a fairly ‘mainstream’ fish that holds wide appeal. Such a combination means you can showcase your creativity, without putting off some of your less-adventurous customers. At Philip Dennis, we regularly host workshops designed to keep our Account Managers inspired and full of tips to share with you. Easily adapted to all seasons, we reviewed a variety of seasoning recipes, alternating between using a marinade, dry rub, glaze or sauce to pack in the flavour.
For each of these recipes, preheat oven to 200C; cover a shallow baking pan with foil and spray with non-stick cooking spray. Lay the salmon fillet on the foil, skin-side down and bake until cooked to the customers liking – approximately 10 minutes per inch of thickness. All recipes call for 6ptns x 140/170g Salmon Supremes (skin on) (PRME0050). Double ingredients for a whole side of salmon. You’ll find these ingredients in your 2018 product guide, or simply ask your Account Manager for further ideas and support.
Ingredients 1 lb (500g) Salmon Fillet 1 tbsp Honey Lemon & Mustard (MAIN6102) 2 tbsp Horseradish Sauce 2 tbsp Dijon Mustard 2 tbsp Oyster Sauce 2 tbsp Soy Sauce ¼ cup (60ml) Dry White Wine
Prepare the marinade by combining all the ingredients in a small bowl. Place the marinade and the salmon into a resealable freezer bag and refrigerate for several hours or overnight before cooking.
Ingredients 1 lb (500g) Salmon Fillet 2 tsp Fish Based Powder (MAIN6174) ½ cup (90g) Brown Sugar 2 tsp Red Pepper, crushed 1 tsp Black Pepper 1 tsp Dry Mustard
Microwave the butter and peach preserve for 45 seconds, and then stir in the lime juice, garlic, honey, lemon & mustard. Reserve and refrigerate 1 cup of the glaze. Combine salmon and the remaining glaze in a resealable freezer bag and refrigerate for 20 minutes. Cook the salmon, basting with reserved glaze every five minutes with a brush.
Ingredients 2 lb (1kg) Salmon Fillets 8 oz (240g) Unsalted Butter 1 tbsp Cinnamon 1 tsp Dried Basil 1 tbsp Fish Paste (MAIN6033) 2 cups (150g) Cranberries 1 cup Orange Juice ¼ cup (50g) Sugar
Spread the salmon with butter and fish paste, then sprinkle with cinnamon and basil. Whilst the salmon is cooking, blend the cranberries (reserving a few per serving for garnish) and orange juice until smooth. Bring sauce to the boil, then remove the heat. Drizzle sauce over cooked salmon and garnish with reserved cranberries and shredded basil.
Looking for further inspiration? Head over to our ‘Hot Topics’ page. Don’t forget to visit our website ‘Support’ page too, where you can access our Product Guide, latest monthly offers, see our latest new products and more!
Paramount’s recently launched gluten-free and vegan BBQ lentil burger, proved a huge hit at our recent SW exhibition. Inspired by the latest flavours and designed to tick all the consumer boxes, we review their serving suggestions and other new products. BBQ Lentil & Mixed Seed Burger Paramount have recently launched a gluten-free, vegan BBQ lentil burger (PARA0275), inspired by the latest food trends. An uncoated blend of lentils, gluten-free oats, sunflower and flaxseeds flavoured with smoky, sweet BBQ sauce and a kick of chipotle chilli. With the rise of vegan and gluten-free dining, there will continue to be a growing need for more choice and better availability. Burgers are a classic on most menus and diners are continuing to push their want for more sophisticated options. Paramount’s gluten-free, vegan BBQ lentil and mixed seed burger gives consumers that option. The uncoated product gives a wholesome, homemade appearance to customers and the sweet, smoky taste appeals to the established trend of BBQ flavours. With Paramount’s ample understanding for convenience, it is one of the great things about this product as well as its versatile cooking properties – oven bake for a healthier option or deep fry for speed (freezer to table ready in ten minutes!). We suggest serving this burger on a bed of crunchy shredded romaine lettuce, topped with crispy onion rings and charred avocado, topped with caramelised onion hummus or load into a toasted gluten-free bun. Other Gluten-Free heroes As well as this burger, Paramount have also launched four other gluten-free heroes including their vegan quinoa, beet and edamame burger (PARA0272) consisting of an uncoated mix of quinoa, beetroot, edamame and mushrooms, spiced with chillies, smoked paprika, ginger and soy – finished with a citrus twist! There’s also a spicy blackened salmon burger (PARA0278), a cod and asparagus fishcake (PARA0282) and a katsu curry fishcake (PARA0284).
2018 has seen many new free-from dishes and ingredients join our range. Please speak with your Account Manager, click through to our Product Guide or online shop to see our full range.