Corny treat
Cooked sweetcorn kernels are the latest offering from Beacon Foods.
The product is currently used as an ingredient in chicken, sweetcorn and mayonaise sandwich fillings, but it has huge potential for other food products including pizzas, ready meals and vegetable mixes.
Beacon Foods
Shrink rethink
Unger Chipsteaks have been relaunched with an enhanced recipe. This offers improved cooking performance and reduced shrinkage and retains an interesting flavour - a major selling point.
The chipsteaks are made from 90 per cent beef in a kidney shape with a firm texture, suitable for serving in buns or plated up with vegetables.
The chipsteaks cook from frozen and are suitable for griddling, grilling, shallow frying and oven cooking.
The 5oz (140g) size, packed 20 to the case, offer generous portions for a variety of applications, while the 3oz (84g) version, packed 48 to the case, can be served on children's menus. Typical selling prices are £2 (5oz) and £1.50 (3oz).
Freshbake Foods
The secret of great sauce
The Recipere range of mixes enables you to make everyday sauces quickly and easily, whether it's a Boeuf Bourguignon using the Demi-Glace Sauce Mix or a creamy pasta with Spinach and Gorgonzola Sauce, using the B‚chamel Sauce Mix.
Other varieties include Vegetable Bouillon Mix, Chicken Bouillon Mix, Sage and Onion Stuffing Mix, Batter Mix and Curry Sauce.
Kerry Foodservice
Rice price to take a hike
Prices of Pure Basmati rice are set to increase for the first time in many years because of a shortage, according to Tilda.
The crop is down by over 25 per cent compared to last year. This is because of a poor harvest caused by insufficient rainfall.
Supplies of Pure Basmati rice are more affected by adverse climatic factors, as these tall and delicate plants take longer to mature than the more robust crossbred Basmati varieties.
Basmati rice can only be grown within specific regions of India and Pakistan and last year, the monsoons came very late and were greatly subdued. This resulted in drought conditions that have reduced cultivation and availability of Pure Basmati rice to the lowest level in seven years.
Tilda
Taking the biscuit
Cadbury Dairy Milk Biscuit is the latest offering from Cadbury Trebor Bassett. The new product has been launched to capitalise on consumers' growing need for food on the move. Research has shown that young adult consumers (18 to 25 years) are likely to select a variety of snacking items instead of a meal.
There are two sizes of bar - 49g and 200g.
Cadbury Trevor Bassett
Roast away!
The New Zealand Lamb Information Bureau has created a set of eight recipe cards, each of which has a new twist on the traditional Sunday lamb roast. Recipes include Roasted Lamb Lyonnaise, Minted Thyme Roasted Lamb, Moroccan Style Roast Lamb and Mediterranean Lamb.
Each recipe has step by step instructions, as well as carving tips and recipe ideas for any meat that is left over.
New Zealand Lamb Information Bureau
Win a trip you can't a fjord to miss!
Send in your recipe now and you could win a tailor-made gastronomic trip for two to Norway in the Norwegian Seafood Recipe Challenge 2003. Cash prizes will be awarded to the second and third prizewinners.
The competition is open to all professional chefs in the UK. All you have to do is send in an original recipe for a main course featuring Norwegian Cod, Norwegian Haddock and/or Norwegian Prawns by the closing date of 21 May, 2003.
The recipe should showcase the succulent flavours of Norwegian seafood in a comtemporary, simple and creative dish.
From the paper entries, ten finalists will be chosen to participate in a live cook-off at London's Landmark hotel on 26 June, in front of an international judging panel, headed by David Mulcahy from the Craft Guild of Chefs.
The judging team will include Jean-Christophe Novelli from Auberge du Lac at Brocket Hall, Hertfordshire.
The cook-off will be followed by a prize-giving ceremony and lunch.
Norwegian Seafood
Absolutely no buts with new cream goat cheese
Soignon Chevre Buche is a mild-flavoured creamy goat's cheese from France, now available from The Cheese Cellar.This cheese is extremely versatile and can be used as a starter with a redcurrant coulis or grilled and tossed in a goat's cheese salad with pine nuts It can also be served to round off a meal, perhaps with a dessert wine like a Sauterne.
Available in three varieties - rindless with ash, rindless with herbs and ripened with white rind.
The Cheese Cellar
Want variety? - use your loaf
Tomato and Mozzarella Ciabatta, Broccoli "White Lady", Apple and Raisin Puff, Potato Loaf and Rye Roll are just some of the bakery products from German company Brinker.
The company has opened offices in Ipswich, Suffolk last July, while national distribution will be controlled from frozen storage facilities in Braintree, Essex.
Since the first loaf with baked 84 years ago, Brinker can now produce over one million rolls daily at its German factory.
Brinker
Salmon chanted evening...
Aubergine fritters with Alaska salmon are a quick and easy starter. Simply sandwich lightly grilled slices of aubergine with soft cheese and wild Alaska salmon. Dust with seasoned flour, dip in beaten egg, coat with breadcrumbs and fry until golden brown.
Alaska salmon are low in cholesterol and high in protein, calcium and vitamins as well as being high in Omega-3 oils.
The Alaska Seafood Marketing
French bread
Delice de France has introduced 50g versions of its Petit Pave products.
Available plain or with almonds and hazelnuts, the breads can be served as an accompaniment to virtually all dishes, especially soups or salads or filled as an alternative to rolls. The almond and hazelnut version is also available as a 330g loaf.
Delice de France
Wholesale move to North West
Wholesaler Althams, part of the Today Group, has moved into a purpose built port-side depot in Heysham, Lancashire. The 30,000 sq. foot depot is twice the size of its previous base and the company has expanded its freezer capacity to incorporate an extensive product range. The move to the larger depot has already had an effect on volumes, with more diverse product ranges being introduced.
Althams are a specialist delivered wholesaler of stores and off-shore supplies to ships based at all ports in the North West of England, as well as Newcastle in the North East.
Althams
It's National Vegetarian Week 19 to 25 May
Seven Days of Satisfaction is a new free recipe booklet produced by The Vegetarian Society to coincide with National Vegetarian Week, which takes place from 19 to 25 May.
The booklet features seven simple recipes which include Fresh Carrot and Parsley Soup, Mixed Mushroom Casserole, Perfect Pasta with Bolognaise Sauce and Red Onion and Cheddar Quiche.
The Vegetarian Society