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Uncle Ben's Katsu Curry sauce
Mars Foodservice has launched the on-trend Katsu flavour to its Uncle Ben's ready-to-use foodservice sauce range.
The sauce is made with carrots, red peppers, coconut and aromatic spices and aims for a mild and creamy flavour which works with a variety of meat and meat-free protein sources.
For a traditional Katsu dish, the sauce is poured over panko fried chicken and rice. The foodservice firm also suggests new dish options such as a katsu chicken burger in a brioche bun.
Alison Smith, product developer for Mars Food Europe, said: "Katsu is very much the flavour of the moment and is ideal for a wide range of customers from younger children, thanks to its milder flavour, through to teenagers and adults."
To co-incide with Veganuary, ARYZTA Food Solutions has added four on-the-go savouries to its plant-based bakery range.
Available frozen, the four new savouries – a Saag Aloo Slice, a Spicy Chickpea Roll, a Vegan Sausage Roll and a Spicy Chickpea & Kale Pithiver – aims to appeal to vegans and flexitarians alike.
Paul Maxwell, trade marketing manager at ARYZTA, said: "All that's left for caterers to do is profit from innovative bakes with ingredient combinations that will appeal to anyone – meat eaters included.
In celebration of Christmas, Baboo Gelato has launched a range of festive flavours. The limited-edition gelatos include:
- Fiery Ginger Gelato is made using fresh ginger and pieces of crystallised ginger for a crunchy, fiery, texture.
- Brandy Gelato is made using real brandy, creating a smooth flavour and as an alternative to brandy butter.
- Bah Humbug is a take on the original black and cream striped peppermint sweet with a smooth caramel and mint flavour, and is aimed at kids.
All the firm's gelatos are made from organic A2 milk from a local farm and other ingredients sourced locally.
Brioche Pasquier's 'Le Praliné' Entremets
'Le Praliné' Entremets are a new layered dessert bar with a white layer of meringue and Chantilly cream.
It is not designed to be eaten in large pudding-size portions but in slim slices or individual bites.
Foodservice sales manager, Jon Turonnet, said: "The 'Le Praliné' is our first nut based entremets. Following the success of our various chocolate entremets, and the popular
'Macaron Vanille Framboise' Entremets, we decided that a praline version would add a new dimension to the range.
"It comes in an 800g layered bar that is easy to slice into 12 to 48 portions depending on the size required, so is ideal for events as well as restaurants."
The Brioche Pasquier dessert is free from artificial colours and flavours and is palm-oil and preservative free.
Pidy sponge sheet
Pidy has expanded its Technipat frozen sponge sheet range with a raspberry flavour.
The sponge sheets are suitable for a range of sweet applications, from layered cakes and decorative strips to individual desserts or a classic Opera cake with a raspberry twist.
The deep red raspberry flavour aims to provides colour to the final dishes.
Fabien Levet, national account manager – foodservice at Pidy UK, said: "As we turn our attention to spring menus and the vibrant fruity flavours associated with this new season, there is a significant demand for decadent desserts."
The sheets are stored frozen with a shelf life of 12 months and can defrosted in a matter of minutes. Once thawed the sponge is guaranteed for 48 hours.
The sheets, which measure 580mm long x 380mm wide x 05mm thick, are available in cases of 10 and can be cut to any size or shape to be placed around the cake - for a layer or for decorative purposes.
Rubies in the Rubble Ketchup
Rubies in the Rubble aims to make gourmet condiments with a conscience making sauces from fresh fruit and veg that would have gone to waste. Whether it's too big, too ripe or oddly shapen for supermarket shelves, the ingredients are put into the condiments.
The firm has now bought out a new natural tomato ketchup for the on-trade via its online store. The ketchup is inspired by home-cooked family recipes with natural sweetness using half the sugar and three times the fruit content of typical ketchups.
It is currently available in 250g glass bottles and 10L bag in box.
Co-founder Alicia Dawson said: "We've focussed on the two largest ingredients in the world's most popular condiment – sugar and water – and replaced them with fruit and vegetables that would have otherwise been discarded."