mardi 24 janvier 2012

DRINKS BRAND JUNA LAUNCHES INTO SELFRIDGES

EASI: Juna in UK

DRINKS BRAND JUNA LAUNCHES INTO SELFRIDGES:
Lulo, Guanábana and Mora are launching into the UK beverage market, offering a taste of the South American Andes.
The JUNA range is now available to purchase from Selfridges.
These new flavours, together with Mango, make up the innovative range of all-natural nectar fruit drinks from Euro-Colombian start-up company JUNA.

Targeting both retail and food service sectors, JUNA delivers a new taste experience that is aimed at the more cosmopolitan, health-conscious and adventurous UK consumer.

The fruits used in JUNA’s drinks offer health benefits with high vitamin, protein and fibre content.
JUNA Co-Founder, Christian Kaufholz said:
“JUNA is about going for the new, the exciting, the exotic – satisfying the human need for variety and discovery.
“We want to break away from the same old tones of apple, orange or banana, which form the basis of close to all fruit drinks which dominate the shelves today.

“JUNA offers UK consumers something totally new.”

Through its drinks JUNA also seeks to make a positive impact on the communities growing the fruits for its products, opening new markets for small farmers and their families in Colombia.

5p per bottle sold will go towards the JUNA Project, designed to strengthen fruit grower associations in remote areas of the country.

German-Colombian couple Christian Kaufholz and Angela Arévalo founded JUNA in January 2010.


The JUNA range is now available to purchase from Selfridges

They and their small team have spent a total of three years developing the range and a supply chain from the farmer to the High Street in Europe.

Colombia’s variety of exotic fruit has been the inspiration behind JUNA.
Co-Founder Angela said: ”Colombia’s fruits are in many ways like Colombia and its people: refreshing, colourful and yet to be discovered by the world.”

JUNA drinks are already listed at selected independent eateries and food stores in Brighton and London.
The range is now being sold at eight Birley’s Sandwiches locations across the City and Canary Wharf in London.
JUNA’s entry into the UK market follows a successful launch in Germany last year.
The drinks are available in 250ml recyclable PET bottles with biodegradable labels with a RRP from £2.10.

JUNA drinks are 100% natural and do not contain any artificial flavours, colours or preservatives.

For more information click here to visit the website.

Related posts:

  1. WILD LAUNCHES THREE NEW FLAVOURED FRUIT DRINKS

  2. NEW EXOTIC FRUIT JUICE RANGE FROM WILD

  3. VOLVIC TOUCH OF FRUIT LAUNCHES NEW FLAVOUR AND FORMAT

CHANGE4LIFE UNVEILS NEW HEALTHIER MEALS SCHEME

EASI: Politics UK


CHANGE4LIFE UNVEILS NEW HEALTHIER MEALS SCHEME:
A nation-wide campaign to help the UK plan affordable healthier meals has been lAunched by the Public Health Minister Anne Milton and TV chef Ainsley Harriott.
Change4Life’s New Year’s new Supermeals campaign will offer money off healthy ingredients, such as fruit and veg and low fat yoghurts, across over a thousand supermarket stores up and down the country.
One hundred thousand copies of a brand new cookbook with celebrity chef Ainsley Harriott will also be published.
It will contain a month’s worth of healthy recipes all for under a fiver in a bid to help families make the most of the super deals available at their local stores.
Four million recipe packs will be dished out to Change4Life supporters and a new online recipe finder hopes to help families plan their meals.


Four million recipe packs will be dished out to Change4Life supporters

Shockingly, research has found that the second most popular evening meal is a sandwich opposed to a balanced meal.
If meals and shopping are more actively planned, people can save money and make healthier choices at mealtimes.

Public Health Minister Anne Milton said:
“The New Year is a good time to think about losing weight.
“The Supermeals campaign will give us all some great ideas for balanced meals on a budget.

“Do make use of all the great offers, useful tips and recipe ideas available on the Change4Life website and in the new cookbook.”
Ainsley Harriott said:
“I’m absolutely thrilled to be involved in such a great initiative – and very timely for the New Year!

“Sometimes the thought of making meals from scratch can seem a bit daunting, but I have always tried to assure people that cooking at home can be really quick, easy and doesn’t need to break the bank.
“This campaign is a great way to give people the tools and imagination they need to get back into the kitchen and give cooking a try.
 “All you have to do is make an effort to sit down and pull together a simple meal plan and follow some handy cost effective recipe ideas from Change4Life.”

The offers for discounts on healthy ingredients will be at Asda, Co-Op and Aldi stores across England.

The four million recipe cards with quick healthy meal ideas will be distributed through Asda, health NGOs, press inserts and door drops to Change4Life supporters.

Fifty thousand copies of the Change4Life cookbook will be available free through the Daily Mirror from the 20 January with Asda as redemption partner.

A further 50,000 free copies will be made available to Change4Life supporters.


Related posts:

  1. WAITROSE EXPANDS ESSENTIAL RANGE WITH READY MEALS

  2. NEW HEALTH CAMPAIGN AIMS TO CONVINCE FAMILIES TO COOK HEALTHY FOOD

  3. MORRISONS LAUNCHES NEW FRESH MEALS RANGE

THE HAPPY EGG CO. LAUNCHES NEW RANGE OF DELI FILLERS

 Egg Mayo and Egg & Bacon sandwich fillers


THE HAPPY EGG CO. LAUNCHES NEW RANGE OF DELI FILLERS:
Free-range egg company, the happy egg co., will be rolling out a range of egg-based deli fillers in late January 2012.

The range will consist of two variants: Egg Mayo and Egg & Bacon and will be available initially from Tesco stores priced at £1.69.
The latest product development follows a successful year of innovation for the happy egg co. which has driven business growth and increased the brand’s distribution.


The range consists of two variants: Egg Mayo and Egg & Bacon

In 2011 the company entered new categories beyond the traditional shell egg market with its happy egg branded Quiches and Scotch Eggs.
The company has also opened a second branded restaurant, Pancakes & More, in Nottingham focusing on increasing consumer awareness of the happy egg co brand and its ‘happy hens lay happy eggs’ principle.

Rob Newell, Head of Brands at the happy egg co., explained:

“We’ve conducted extensive consumer and retailer research to help us gauge which products they would like to see from the happy egg co., and the egg inspired deli fillers were a popular choice.“We are looking at entering even more categories that traditionally haven’t included a free-range egg product, as we feel the happy egg co. could add real value to these categories and drive demand for free-range eggs generally.”

The happy egg co. 220g Egg Mayo and 200g Egg & Bacon sandwich fillers will be priced at £1.69 and available this month at Tesco.

The happy egg co. whole egg Scotch Eggs two-packs, 12 mini savoury Egg packs, 400g sharing-size quiches (£2.49) and 170g single-serve quiches (£1.79) are available from Tesco and Sainsbury’s stores nationwide. Sainsbury’s stores also stock the twin pack snackin’ quiche (120g).

For more information click here to visit the website.


Related posts:

  1. THE HAPPY EGG CO. INTRODUCES NEW SAVOURY PRODUCTS

  2. THE HAPPY EGG CO. LAUNCHES NEW BIGGIES EGGS

  3. MORRISONS CHANGES OVER TO 100% FREE RANGE EGGS

SUPPORTERS OF HIGH WELFARE EGGS NAMED ONLINE

Eggs NFU welfare

SUPPORTERS OF HIGH WELFARE EGGS NAMED ONLINE:
From the big four supermarkets to top high street food chains and leading food manufacturers, the NFU is publishing those companies who have pledged to buy higher welfare eggs.
It has emerged that 13 EU countries have failed to comply with new welfare legislation for laying hens which came into force on January 1.
The NFU has voiced serious concerns over the threat that imported eggs produced in conventional cages pose to British egg producers.
The major concern is the threat of egg products which are hidden within foods such as cakes, salad dressings and quiches.
As a result, the NFU and Defra have been contacting leading food companies and retailers to find out exactly who is a Good Egg and will stand by British eggs.
NFU poultry board chairman Charles Bourns said: “This list certainly makes for interesting reading and shows how many companies are backing British egg producers and higher welfare standards.
“We are extremely pleased that they have decided to support the industry to ensure it does not suffer at the hands of those producers in Europe that have had more than 12 years to meet new welfare standards but have failed.
“Sadly, some are yet to put their head above the parapet.
“Whether or not this is down to slow administration, difficulties in establishing traceability or even a refusal to commit to supporting the British egg industry, it is disappointing to say the least.”


The NFU is publishing those companies who have pledged to buy higher welfare eggs.
So far, the British Retail Consortium (BRC) has said Asda, Tesco, Morrisons and Sainsbury’s have confirmed they will not source any egg from conventional cages for their own brand products, as well as Marks & Spencer, Waitrose, Iceland and The Co-op.
Other supporters include manufacturers ABF, which produces Blue Dragon sauces and noodles, Premier Foods, producers of Mr Kipling, and United Biscuits, that makes McVitie’s.
There is also hotel and restaurant company Whitbread, which runs Premier Inn, Costa and Beefeater, as well as Greggs, Starbucks and many others.
The full list is available on NFU Online.
The NFU is the voice of British farming and provides professional representation and services to its farmer and grower members.

Related posts:

  1. MORRISONS CHANGES OVER TO 100% FREE RANGE EGGS

  2. NEW FOOD AWARD UNVEILED TO CELEBRATE ANIMAL WELFARE

  3. Girl’s duck eggs take top prize

TYRRELLS LAUNCHES CRINKLY VEGETABLE CRISPS

EASI: New Vegetable Crisps


TYRRELLS LAUNCHES CRINKLY VEGETABLE CRISPS:
    Tyrrells, the English crisp brand, has unveiled further innovation in the crisp category with the launch of ‘Crinkly Veg’ crisps.

The new product is a mix of Crinkle cut Beetroot, Parsnip & Carrot Crisps seasoned with Rosemary & Wild Garlic.

Available in 150g and 40g bags, the new crisps are launching with an rsp of £2.99 and 99p respectively.
Tyrrells has focused on developing a range of ‘crinkly’ vegetable based crisps in conjunction with consumers.


The new product is a mix of Beetroot, Parsnip & Carrot Crisps

During the research, consumers were invited to taste and score a variety of different seasonings and Rosemary & Wild Garlic came out on top as people believed it was reminiscent of roasted vegetables that accompany a Sunday lunch.
Tyrrells explains the reasoning behind the product development on the back of pack by stating: ‘’For years we have wondered what would happen if we were to take our favourite root veg and put them through our very favourite contraption – The Crinkler.

“We finally caved in, and gosh we’re glad we did. Sweet, earthy veg cut to a thick and gratifying crinkle. Our only regret: we should have done it yonks ago.”
Oliver Rudgard, Marketing Director at Tyrrells, said:
“We are very excited to be leading product innovation in the vegetable crisps category, a category where Tyrrells are the market leaders and continue to enjoy strong growth with the MAT this year having grown over 37% vs last year.
“We are still focused on growing the value of our vegetable crisp range. Investing and driving NPD is key to growing the business as a whole, so we’re always looking for new ways to grow the premium segment with exciting incremental opportunities.
“This will be visible over the next few months, with a number of exciting extensions to the brand.”
The new Crinkly Veg crisps are made from selected vegetables and hand-cooked in sunflower oil and they join the Tyrrells root vegetable family – which currently includes:
Mixed Root Vegetable Crisps & Sea Salt (Parsnip, Beetroot & Carrot), Parsnip & Black Pepper and Beetroot & Sea Salt – all of which have won Gold Great Taste Awards.
Tyrrells Crinkly Veg crisps will be available from March in leading multiple outlets and quality independents, delis and farm shops.
For information on the core Tyrrells range or other products click here to visit the website.


Related posts:

  1. GLENNANS LAUNCHES FIRST EVER VEGETABLE CRISP MULTI-PACK

  2. GLENNANS REVEALS NEW LOOK PACKAGING

  3. TYRRELLS LAUNCHES NEW SEASONAL LIMITED EDITION FLAVOUR

Bonduelle Demonstrates Emerging Market Appetite (Emerging Europe Food and Drink Insight)


Bonduelle has agreed a deal to purchase the Russian and CIS assets of fellow French food producer CECAB for an undisclosed price


Bonduelle Demonstrates Emerging Market Appetite (Emerging Europe Food and Drink Insight): French canned and frozen food producer Bonduelle has agreed a deal to purchase the Russian and CIS assets of fellow French food producer CECAB for an undisclosed price. The deal includes the D'Auacy and Globus canned food brands, as well as a 6,000 hectare cooperative and a factory in the town of Timachevsk. The acquisition comes shortly after Bonduelle agreed a deal to ramp up its Brazilian exposure and suggests the firm is currently keen to expand its emerging market

PIZZAEXPRESS LAUNCHES NEW LEGGERA & ROMANA RANGES

PIZZAEXPRESS LAUNCHES NEW LEGGERA & ROMANA RANGES:

Italian restaurant chain PizzaExpress has launched new Leggera & Romana ranges for the new year.


The pizzaiolos at PizzaExpress have been in the kitchen crafting the Leggeras to bring consumers the pizzas they know, such as the American Hot, but with only 500 calories.


They each have a new lighter, thinner Romana base, but don’t reduce the amount of toppings.


PizzaExpress has launched new Leggera & Romana ranges for the new year


With more toppings, a salad in the centre and only 500 calories, they hope to appeal to consumers looking for lighter options – without having to turn their back on the pizza’s they know and enjoy.


As well as the lighter base varieties, PizzaExpress have launched a new range of “authentic Italian pizzas” – Romanas.


They all have a thin and crispy base, which allow the toppings to take centre stage.


To increase their menu further, the new Meatball Bolognese also hopes to lure in more customers.


A spicy Bolognese sauce with beef meatballs and a handful of roquito peppers, the pasta dish is finished with shaved grana padano cheese.


Related posts:


  1. PIZZAEXPRESS LAUNCHES MORE RETAIL PRODUCTS

  2. PIZZAEXPRESS REVEALS NEW PASSATA PRODUCT

  3. ALL ABOUT FOOD LAUNCHES ITALIAN DRESSING FROM PIZZAEXPRESS

Beer sales now falling faster in supermarkets than pubs

Beer sales now falling faster in supermarkets than pubs: Off-trade sales of beer have fallen faster than on-trade sales, for the first time in more than 15 years.

jeudi 19 janvier 2012

How tastes have changed 07 Jan 2012 | By Valentine Warner

EASI : un article de réflexion générale :


Happy birthday The Grocer! If only I were the proud owner of every issue published. Then this article might have been easier to write.
Our changing tastes over the past 150 years in 2,000 words - please allow for some simplification, a chicken without the bag of giblets inside, if you will, as travel, urbanisation, invention, technology and economics have all strongly influenced the fine buffet that is British food history during this time.

The way we ate in 1862, where this begins, was about availability rather than choice as we understand it today. Taste the difference? Forget it! Variety was for the wealthy, whereas eating for most was purely a matter of practicality - and for many, a matter of survival. The national diet was based around cereal crops, vegetables, dairy, beer and a little bacon. Pig was the animal of choice, as it grew quickly on household scraps, needed little space and produced considerably more young than a cow. Meats were more an occasional ingredient than a daily expectation - prime cuts or offal, depending what you could afford. Pies and stews were often bulked out with vegetables, and a joint was not one meal but a few. Soups, bread and dripping, potatoes, pastry and cheese were the daily staples. Sugar was expensive and honey was a popular sweetener.

I think of food then in shades of brown. Women on the whole did the cooking and for all of us, whether in town or country, our far more physical lives meant food was primarily a commodity to keep the human engine burning, rather than a snack -munching distraction in a swivel chair. This is not to say we did not enjoy our food, but it was monotonous by today’s standards and a space age away from the confusing range of flavours we experience between breakfast and dinner in 2012.Today, seasonality is a buzzword that implies common sense, eating in harmony with your land while supporting UK farmers. It has become an aspirational idea of anti-choice and the good life. In 19th-century Britain, despite increasing reliance on imports, British cooking was seasonal purely by necessity.

Until roads and cars carved up the quiet places, people living in rural communities rarely travelled out of their localities except to hawk their wares, trade livestock or maybe find a wife. Each county was famous for its fruits or meats, dairy or fish and the regional dishes that subsequently evolved from these. On the whole, people ate what they were immediately surrounded by and little else. A very specific and intricate knowledge of nature was used, particularly by country folk, to supplement their tables or earnings from the wilds around them. Practices and recipes were handed from generation to generation so a family could prosper or survive. The land was in our bones.

Urbanisation
By 1862, about 60% of the nation was living in towns and cities, moving to find work in the booming industrial revolution. By 1901, only a fifth remained in the countryside. And this urban growth in the Victorian age prompted the decline of cooking at home, Clarissa Dickson Wright notes, as people became more reliant on cook shops, stalls, markets, potato stands, coffee houses and tins of corned beef and the like. Fish and chips were, by now, greasing many a finger as urban dwellers became removed from the source of their food and relied on others to make it.There was still an implicit understanding of cooking and the value of food, as next to nothing was wasted, compared with the estimated 30% we throw away today. When meat could be afforded, the concept of nose-to-tail eating was as obvious as getting up in the morning. We knew what to do with the bits that today we care not for, or at least someone else did.Empire building saw large cargo shipments of spice, sugar, coffee, tea and fruits. Other imports such as beef, grain and apples mimicked food already found here. Exotic tins of pineapple, spice powders and the like were enjoyed by the wealthy minority. But with duties reduced, tea was now affordable and was well on its way to being established as a British stereotype. The Victorians were transporting food up and down the country, enterprising grocers keeping up with trends to interest their customers. “I think you might enjoy this jam from Kent,” they would suggest in Lincolnshire.The small Indian, Italian and Jewish communities that had arrived in the 18th century and lived mainly in London kept themselves to themselves, but their food cultures would later become important, developing into major contributors to British food in the 20th century. An exotic curry popular with Queen Victoria was cooked in the Palace kitchens, but it was not authentic - rather an English version thickened with flour and sweetened with fruit. Coffee found itself in our pots and in chocolate, sugar found friendship with cocoa. Those in the country cooked more, those with money ate more, and for those without, eating was a constant worry.My father-in-law, a Kent farmer aged 73, tells me stories of growing up as a labourer in the 1950s. Tales of trapping rabbits, beekeeping, fruit and hop picking, cider drinking and herring. What this illustrates to me is that although eating habits may have changed hugely with urbanisation, the actual foods we ate as a nation did not change massively over this period.Rationing after the Second World War continued until 1954. Dig For Victory had been a huge success, with people growing vegetables in every available space. And the pre-war poor who had suffered serious malnutrition had benefited from the assurance of weekly rations. Maybe not through choice, but the nation was healthier than it had ever been.Then came the 1960s, a decade that transformed life as we had previously known it. It was a melting pot of new technology and leftfield thinking all bubbling away together. Boom! A rush of Technicolour and anti-khaki. Suddenly it was famine to feast. My wife’s grandmother, who had never tasted a banana, gorged herself, got sick, and never ate another one for the rest of her life.


Foreign food no longer ‘muck
We’d never seen anything like it and surely this was the true beginning of the food renaissance we only credit with arriving now. British people found celebration in the very thing they had gone without - food. A new age of package holidays blossomed through companies such as Thomas Cook and Laker. People holidaying abroad realised there was a whole world of culinary alternatives to pies, bread and jam. To have fun was to have taste. British food was suddenly boring. Now it was fondue, avocados, chicken Kiev, garlic, baked Alaska, eating out and keeping up with the Joneses. Foreign food was no longer ‘muck’ and cooking was the in thing. But not necessarily preparing it from scratch the way we had before.Fanny Cradock, the first celebrity chef, brought French food on to the people’s TV screens with her army of piping nozzles and the culinary mantra ‘à la’, while Elizabeth David in her wonderful writings celebrated the French provincial dish. Len Deighton wrote his action cook book and suddenly a whole host of cookery writers were keeping the printers busy.
I’m not surprised, really, at the rocketing rise of the TV cooks and chefs - Graham Kerr, Delia Smith, Keith Floyd. It was very shrewd of telly producers at the time to see the massive potential. The nation desperately needed guidance through the increasingly bewildering forest of food, and the rapidly growing appetite for novelty and flavours. We could almost taste it, but needed help.Immigration was encouraged, to help mend the British economy and swell the country’s population. The increased numbers of Indian and Chinese residents saw more restaurants open and flourish. By the 1970s, every large town had sweet and sour pork, or curry. This was the new age of Italian restaurants, too, with Englishman Peter Boizot opening Pizza Express in 1965. All these cuisines rode the well-received wave of brave new influence that opened our minds and mouths in the quest for the exotic. American-style fast food, too, was new and fun, and by the time we thought otherwise it had quietly nestled into a prime position. KFC hatched in 1965, but Wimpy had been flipping burgers since the mid 1950s.The supermarket concept had evolved from individual grocers to chain stores such as Sainsbury’s, and firmly taken hold by the 1960s. Purchasing power giving affordability and choice meant that, where once prime cuts had been the privilege of few, now they were for all to be enjoyed. Why have oxtail when you could have a steak or a cheap frozen chicken? Meat eating was transformed. Where in 1950 Britain consumed approximately a million chickens a year, by 1965 a new fridge-owning population was gobbling up 150 million chickens a year. Revolutionary refrigeration in the shop and at home meant that now things had a shelf life. This era of convenience in abundance was the dawn of the throwaway culture and squeamishness. We were trying new things but with fewer stages of preparation and subsequent loss of knowledge of the old ways.With help, too, from busy scientists trying to save us time in a post-war hive of activity, instants and ready-mades were finding their way into our sharp-edged and ergonomic new kitchens. Fray Bentos pies, Smash, Angel Delight, Vesta curries and canned goods relieved the laborious domestic duties of women who could now enjoy more time for themselves or find cooking easier when returning from work. Cheaper prices meant we could eat more, too. We’d never had it so good.I often mumble as I walk around with a regular discussion in my head about what British food has become and where it will go. We can now, pretty much, have all the food of the world, at any time, wherever we are. Where food was once an essential necessity, today we rarely experience hunger, enjoying a huge choice of restaurants, gastropub snacks, ready meals and produce galore.Cook books are the only books in many homes, and TV and advertising have an almost instantaneous impact on our food buying habits - my butcher told me the other day that he changes his display daily according to what foodie programme has been showing the night before. Food for many has become a hobby. We eat out often, and at home our kitchens have drawers springloaded with takeaway menus.We are a small country of urban dwellers and supermarkets are the way we have decided to gather our food. With a huge population and a scribbled network of roads, we now have very little notion of regional isolation - unlike many parts of Europe, which still eat in a manner closer to 1862 than Britain’s 2012. Our lives are hectic and busy and we relax with food programmes, the kitchen table no longer a symbol of family.It will be interesting - for our descendants, if not us - see how the next 150 years of food and taste unravel or evolve. Perhaps the growing interest in allotments, cheesemaking and rare-breed farming will be invaluable, considering the increasing strain our eating habits put on the environment. If only I could be around to write the next instalment.Often, in the countryside, I find peace in a plate of faggots, and find a strangely warm sense of grounding, a life more simple. Marwood Yeatman in his great book The Last Food Of England sums it all up well in remarking: Britain is a “society that neither wants to keep history or let it go”.In the light of that, long live the turnip!

Brazil Still Tops Food And Drink Risk/Reward Ratings But Score Hit By Slowing Growth, Increased Risk (Americas Food and Drink Insight)

EASI: merci de nous confirmer votre intérêt pour ce type de contenu:

Brazil Still Tops Food And Drink Risk/Reward Ratings But Score Hit By Slowing Growth, Increased Risk (Americas Food and Drink Insight): BMI's food and drink Risk/Reward ratings assess a market's attractiveness to industry investors in comparison to its peers. The Reward part of the rating takes into account market size, current consumption levels, future industry growth prospects (based on our five-year industry forecasts), market fragmentation (with greater fragmentation indicating higher opportunities) and the size of the youth population. Meanwhile, the Risk part of the rating takes into account the legislative environment, the level of development of the organised retail sector (with higher development leading to lower risks), as well as relevant aspects of the economic and political environment.

FoodBev.com | News | Richardson purchases Innovative Foods ...


FoodBev.com | News | Richardson purchases <b>Innovative Foods</b> <b>...</b>: Richardson International has purchased Innovative Foods Corporation, a margarine and shortening manufacturing business with plants in Mississauga, Ontario and Sussex and New Brunswick (Canada). ... The purchase of Innovative Foods allows us to continue to grow our business in the retail, food service and industrial markets.” With the purchase of Innovative Foods, Richardson is the only Canadian company with manufacturing plants in eastern and western ...

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