Covid-19 protectionMarch 12th, 2020
We wanted to update you on the steps Roberts of Port Dinorwic are taking to help minimise the spread of COVID-19.
We are continuing to follow and monitor official guidance from the UK Government and Public Health England/Wales carefully. It is of vital importance for us to be in a position to ensure that any and all procedures are in place to support the health and well-being of our customers and staff members.
To help combat the spread of COVID-19, we have been putting precautionary safety measures in place, including:
- Educating our staff on prevention
- Emphasising frequent and proper hand washing
- Cleaning high contact points more frequently
- Providing hand sanitiser
- Working with the local health authority
- In line with government guidance, we are continuing to operate as usual. We will continue to keep in touch with you and follow official guidance from the UK Government and Public Health England/Wales carefully.
Sustainability through packaging
We really admire an initiative being implemented by a leading UK retailer to tackle excess packaging.
Remove all non-recyclable and hard to recycle materials
Where they can’t remove, reduce it to an absolute minimum
Explore new opportunities to reuse it, and if they can’t:
Ensure it is all recycled as part of a closed loop.
They have the catchy 4 R’s : Remove Reduce Reuse Recycle
Here at Roberts of Port Dinorwic we are always looking for ways to improve our processes and protect our environment and applaud other organisations who are making such efforts.
Food to go NPD
The UK food to go sector is booming. It’s predicted it will grow by £5bn over the next 5 years to hit £23.4bn by 2024.
If you are looking to take advantage of this growth market a key consideration is the fast pace of consumer expectations. Shoppers regularly say they are willing to pay more for a product that delivers on taste and quality from a trusted brand.
One of the secrets to winning a share in this lucrative food to go market is product development. Taste is still the number one driver of sales and repeat purchases, there is also the need for other requirements – vegetarian, vegan, gluten-free and healthy etc.
Innovation will pull buyers into new products representing food trends. And issues such as sustainability and green initiatives are of interest.
Looking for that food to go NPD? We may be able to help you………..
Food NPD a key to success for restaurants
More than 1,400 UK restaurants collapsed in the year since June 2018 – underlining the scale of the so-called “casual dining crunch.”
The rapid growth of the causal-dining sector since the 2008 financial crisis had resulted in an oversaturated mid-market, which is still going through a dramatic shakeout.
Restaurants of all sizes have all struggled from overcapacity, weak consumer spending and surging costs. Having a loyal following is great but if that loyal following stops going out then there is an immediate problem.
Experts predict that after the current shakeout only restaurants with strong brand loyalty and a differentiated offering will survive.
If your food category is looking for inspiring NPD to assist with differentiation in this challenging market we look forward to the first discussion.
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.
The ideal candidate will develop, monitor and maintain the sites quality assurance, internal audit and HACCP system.
For a more detailed description of the extensive role and what we are looking for in an ideal candidate please email us.
New product development from Roberts of Port Dinorwic for winning menus to delight consumers
Taste is king & queen in this industry. Attributes such as health and convenience go far to drive consumption, but if the flavour profile falls below consumers’ expectations, then the product will likely have a short life.
As an example traditional veggie burgers did not taste like meat and didn’t attract meat-loving burger consumers until companies like Roberts of Port Dinorwic discovered how to make vegetables reproduce the meat-eating experience. Now there is no compromise when choosing a vegetable-based burger.
Two prevailing macro needs that will food consumption in the coming years will be health and treating/rewarding oneself. Products delivering on both at the same time are poised to grow. Consumers can choose new plant based foods to assuage concerns about animal welfare, environmental sustainability, nutrition, and more. At the same time, they’re eating a product with a flavor profile that delivers on their expectations.
New product development – have a great food idea and need someone to make it?
Creating new and innovative dishes is at the heart of what we do. Our NPD team and production service becomes your partner where we work together to turn your best ideas into delicious products which create commercial growth and build your brand.
It all starts with a conversation and a brief to determine target customers, recipes, flavours, ingredients, ethical sourcing, food standards, cooking processes and commercials.
If you have the idea and need an NPD and production partner we’d love to hear from you.
Innovative Creative New Product Development Foodie
Are you ready to further develop your culinary skills?
Roberts of Port Dinorwic Ltd is a leading manufacturer of cooked meats and ready meals to the UK Food Service Industry supplying products to blue chip food service customers, retailers and manufacturers.
We are looking for an NPD foodie to join our Development team working on innovative and creative meal solutions.
· Passion for food, is innovative, creative and can make food to love
· Thorough understanding of flavours, ingredients and cook technology
Sounds like you?
Sous vide cooking
Sous vide, which means “under vacuum” in French, refers to the process of vacuum-sealing food in a bag, then cooking it to a very precise temperature in a water bath. This technique produces results that are almost impossible to achieve through any other cooking method.
With precise temperature control in the process, sous vide provides the following benefits:
Consistency. Because you cook your food to a precise temperature for a precise amount of time, you can expect very consistent results.
Taste. Food cooks in its juices. This ensures that the food is moist, juicy and tender.
Waste reduction. Traditionally prepared food dries out and results in waste. For example, on average, traditionally cooked steak loses up to 40% of its volume due to drying out. Steak cooked via precision cooking, loses none of its volume.
Flexibility. Traditional cooking can require your constant attention. Precision cooking brings food to an exact temperature and holds it. There is no worry about overcooking.
Frozen foods just get cooler
The frozen section in UK retail was once seen as low cost and low quality compared to fresh produce.
With improved production methods, global ethical sourcing and premiumisation of frozen dishes, it’s now a category rich in innovation, quality, sustainability and growth potential.
The millennial buyer isn’t impeded by historic judgement of the category and producers such as Roberts of Port Dinorwic are creating through specialist NPD services are delivering dishes which meet the demands of the health-conscious buyer.
Premiumisation keeps pushing the boundary for the frozen category with provenance and authenticity of ingredients and flavours.
Consumer awareness is improving with regards to frozen foods is often less processed and contains fewer additives/preservatives than chilled alternatives.