Inspiring great meals from prepared foods since 1924

Looking for a new product development partner?

September 25th, 2017

If you need a partner to work with you to develop a food offer from concept to production to market Roberts of Port Dinorwic could be that first point of contact.

When you read in the press “North Wales farmers who’ve gone from angry protesters to canny businessmen” something amazing has happened.

These eight Welsh lamb producers have teamed up with Roberts of Port Dinorwic to develop and trial a range of high-quality lamb based foods for the U.K. market.

Top U.K. buyers are giving great feedback and Roberts of Port Dinorwic look forward to future new product development projects with Ffermydd Teuluol – Family Farms.

Roberts of Port Dinorwic work with:
Meat, vegetarian & vegan foods
Pre-cooked steaks
Whole joints, mini joints, sliced meats and prepared dishes
Pulled meats
Cooked & raw sausages & sausage crumb
Meatballs, marinated cooked meats & stuffings
Finished centre of plate dishes
Meat components for manufacturing
Hand finished en croute & paupiette style products
Mash topped meals
Free-from options: wheat, gluten, dairy, nuts and allergens

We work with organisations to create delicious consistently high-standard meals for their customers.

We work alongside chefs and food buyers to develop fresh, exciting new dishes, based on the research of trends and emerging cuisines.

The strength of our service is working in partnership.

From Our Blog

  • Plant-based foods perfect for both the freezer and chilled
  • Meat-free food sales soar almost 20% as “middle-class” shoppers cut back on meat
  • Christmas meal specials ‘under threat’
  • Trends emerging for 2020
  • We are looking to recruit an experienced Technical Manager to manage and lead the onsite quality assurance team. Fantastic opportunity to join a leading food NPD and producer.
  • Five ways UK farmers are tackling climate change
  • Plant based foods
  • Social influencers for food choices
  • U.K. market for ethical food growth
  • Challenging plastics waste
  • The uncertainty of Brexit and potential complexities in the food chain, what does this mean for U.K. food producers?
  • Glazes, rubs and marinades for 2019
  • Chinese food is voted the UK’s most popular takeaway followed by Indian and then fish and chips
  • Minimum wage rates rise
  • Removal of 9p bags for life after “single-use” research
  • Jackfruit as the new go-to meat substitute
  • “Ugly” food is shining
  • Street food trends : Arepas
  • Innovative Creative New Product Development Foodie
  • Pizza – a slice of the action
  • Food to go going fast
  • How is your vegan menu offer?
  • Vegan foods the plant-based revolution
  • Some of the biggest health food trends of 2019
  • Year of the vegan? Record numbers sign up for “Veganuary”
  • Pop ups and street food leading innovation
  • Food and the greater good
  • UK industry to halve food waste by 2030
  • Developing the vegetarian & vegan menu offer with our dedicated NPD team
  • Healthy foods for hotels and room service
  • Sophisticated street food
  • 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
  • Britain’s top ten curry hot-spots revealed
  • Looking for a new product development partner?
  • Food trends: UK’s favourite takeaway revealed
  • 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
  • Christmas mailing
  • Roberts of Port Dinorwic pride in being part of something massive
  • High quality prepared meals for fast-moving transport catering
  • Food provenance with the capacity and reliability to supply retailers
  • Bring pride, passion and capacity to your kitchens
  • Capability, capacity and competency in public sector catering
  • 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
  • News Archive


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