Inspiring great meals from prepared foods since 1924

What’s the weather going to be?

July 31st, 2017

With our food development and production plant located on the banks of the Menai Strait and the Snowdonia National Park just behind us, we are often asked “what’s the weather going to be this weekend?” by clients and suppliers who are planning a weekend or holiday to North Wales.

The answer a local Snowdonia farmer would give is “if you can’t see the mountains it’s raining, if you can see the mountains it’s due to rain.”

A leading UK supermarket is now putting weekend weather forecasts in its stores to assist customers with planning barbecues or parties. And announcements will be made over the PA system.

 

What’s the weather going to be?

July 31st, 2017

Cooking sous vide has many benefits. By cooking food at lower temperatures for longer, you can expect enhanced textures, flavours and tenderness, not to mention a range of other health and lifestyle benefits.

  • Enhanced flavours
  • Healthy results
  • Better textures and tenderness
  • Never overcooked
  • Perfection every time
  • Menu planning facilitated
  • Stress-free cooking
  • Bulk cooking
  • Financial savings
  • Freeze for later

Why cook sous vide?

July 26th, 2017

Free-from has been transformed from the neglected corner of the product development to a hub of investment and innovation.

Initially a niche category reserved for those with medical conditions, it is now bought by 78% of shoppers. Manufacturers and retailers are now embracing this category with passion. Any category with 38.5% value growth delivering £800m sales is set to grow even more if gluten-free products come off prescription.

As a specialist in new product development across the restaurant, pub, leisure, foodservice, manufacturing, retail, public sector and hospitality sectors one of our top customer discussions is about gluten-free options. Innovation now allows free-from shoppers and diners similar levels of choice as those without dietary requirements.

 

From Our Blog

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  • UK industry to halve food waste by 2030
  • Developing the vegetarian & vegan menu offer with our dedicated NPD team
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  • Collaboration to solve the plastic problem
  • Operators encouraged to target the ‘grey pound’ as millennial spending declines
  • British Pie Week 5th-11th March
  • World cuisine in numbers for ready meals
  • Welsh equivalent of Valentine’s Day – food for thought
  • Food thoughts for 2018
  • What is the flexitarian diet?
  • Sous vide cooking
  • Christmas 2017 food trends
  • Food in 2018 – four trends
  • Food Trends Of Today
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  • Looking for a new product development partner?
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  • Winning the breakfast market
  • Food-To-Go Growth
  • Christmas food trends
  • Proteins – we are more than just meats
  • Understanding Your Center of Plate Needs
  • Full Breakfast In A Jar Is A Hipster Step Too Far
  • BRC Global Standards
  • Sandwich fillings, it’s part of the service
  • New product development : thinking curries?
  • Why cook sous vide?
  • Free-from: investment and innovation
  • BRC Global Standards
  • Snapshot of current food trends
  • Egg-ceptional food trend
  • Caernarfon Food Festival
  • Meals & More charity initiative
  • The meat industry in Wales
  • Good morning
  • St David’s Day 2017
  • British Airways wins battle of the brands for fourth year running
  • Airline food flying high
  • Food trends for 2017
  • A few benefits of frozen – and we don’t mean Elsa, Olaf or Kristoff
  • Our Christmas Thanks
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  • Building reputations and food sales for Britain’s best-loved pub chains
  • Building reputations in manufacturing through quality meat components and prepared meat meals
  • Prepared meals for leisure catering
  • Meat components and prepared meat meals for conference and hospitality businesses
  • Meat components and prepared meat dishes for foodservice companies
  • Supporting the RNLI and Wales Air Ambulance
  • 92 Years of new product development in the food industry
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