Book Your 2016 Xmas Review Now!
Posted on October 31st, 2016
Xmas 2016 reviewed and Dalziel Ingredients BIG ideas for 2017
The marketing and product development team are gearing up to review what’s happening this Xmas within the food industry.
This includes retail and food service, chilled and frozen meat products, fish, sauces, snacks, ready to eat and vegetarian.
Xmas 2015 brought us lots of fruity glitz and boozy glam but what will 2016 and beyond have in store?
Dalziel Ingredients are already working on 2017’s big ideas and would love to help you develop some great innovative products for next year.
Please contact your Dalziel account manager or email info@dalzielingredients.co.uk to arrange your very own review and bespoke presentation
Food Manufacture Excellence Awards 2016.
Posted on October 31st, 2016
Dalziel Ingredients Ltd are proud to sponsor the casino at this years Food Manufacture Excellence Awards
These awards have been running for 16 years. They reward outstanding performance and innovation in manufacturing businesses of all sizes and across all sectors from beverages and bakery to dairy and chilled. These awards are guaranteed industry-wide recognition; positive customer attention and a huge team celebration for the business.
Join us and celebrate the excellence on Wednesday 2nd November at London Hilton on Park Lane, as Carol Smillie one of TV’s best known faces will be here on the night to help present the awards.
Interview with Dalziel Ingredients NPD Manager, Fran Hutton.
Posted on August 1st, 2016
Describe your current role and explain the most satisfying aspects of your job role?
I manage the NPD team of 10. We are responsible for developing products and sending out samples for our customers to approve. The most satisfying part of my job is when the whole team pulls together to meet tight deadlines.
What drives you?
Working for a privately owned family company seeing the growth and change first hand. It is rewarding to see products the NPD team develop being manufactured and ultimately on the supermarket shelves.
Can you give an example of innovation being critical to success in your job role?
We continually have to keep ahead of the game in the food ingredients industry to ensure our products are the very best they can be. Knowing the market inside out and keeping up to date with all current trends and manufacturing processes helps us to achieve this.
How are you building the NPD team?
The team has grown from a team of 2 to a team of 11 in the thirteen years since I joined Dalziel. We have a strong, enthusiast team with various skills, that set us apart from other seasoning houses. Within the department we now have chefs, process developers and a dedicated ingredient technologist as well as technologists and graduates.
What are the most important lessons you’ve learned through work?
Patience! I am definitely a lot more relaxed nowadays and have ultimate faith in my team to make the right decisions.
Are there things you wish you had done differently in your work life?
No. This is my first job after graduating but the fast pace and ever changing nature of the food industry mean no two days are the same.
How do you spend your away-from-work time?
Running, sewing and spending time with my young family.
What are your hopes and dreams for Dalziel Ingredients?
I hope that my team enjoy their jobs as much as I do and we all strive to develop, learn and continually improve.
Dalziel Ingredients Reviews BBQ and Summer Eating for 2016
Posted on July 29th, 2016
The product development and marketing team have been busy reviewing this years BBQ / summer eating products, trends and influences.
This included retail chilled and frozen meat products, fish, sauces, snacks, ready to eat and vegetarian.
We are currently presenting our findings and new ideas for 2017, we would love to share this information with you!
Please contact info@dalzielingredients.co.uk to arrange your very own customised presentation.
Dalziel Ingredients Recognised for Gluten Free Expertise
Posted on May 17th, 2016
Dalziel Ingredients – the UK specialist in bespoke seasoning blends, cures and functional ingredients – has been awarded the prestigious Crossed Grain symbol by Coeliac UK for its gluten-free products.
This means a wide range of the company’s finished products are certified gluten-free by Coeliac UK, Europe’s largest coeliac disease charity, and are licensed to carry the Crossed Grain symbol.
Create the authentic Piri Piri chicken taste, it’s easy with Sauce-It
Posted on April 1st, 2016
Fast food restaurants and takeaways can recreate the legendary taste of authentic Piri Piri chicken with our premium range of marinades and bastes.
Our Sauce-It Piri Piri Marinades & Bastes are offered in four spicy flavours – mild, hot, extra hot and lemon & herb – and are made with authentic bird’s eye chili peppers.
The base marinade and bastes powders are ready blended with the finest ingredients and are hydrated with oil and water.
And they are quick and easy to use, says Key Account Manager Karen Waite.
She said: “We’ve made it easy to recreate the perfect Piri Piri chicken for takeaways, fish and chips shops and any other fast food outlets selling chicken.
“Simply marinade in the fridge for at least three hours, pre-cook the chicken so it’s ready when needed, and finish by basting the chicken on the grill with your customer’s favourite flavour, and serve.”
Our base marinade ensures the flavour penetrates the meat ensuring consistent flavour throughout the chicken.
There’s great potential to boost profits too, because we don’t just use any chili powder, we use bird’s eye chili peppers to create the truly authentic taste of Piri Piri chicken.
Even the packaging is made easy, with the Sauce-It marinade and baste powders contained in 3kg premium black plastic buckets that can easily be resealed.
What’s more, the lids are colour coded to easily identify the flavour.
This makes it easier for staff working in a busy shop environment, where English is not necessarily the first language.
And we can react to consumer trends and special customer requirements by creating other flavours such as BBQ and Moroccan.
Customers can purchase direct from one of our local depots across the UK, or through an approved distributor.
For more information about Sauce-It Piri Piri Marinades and Bastes and free samples, contact Karen on 07825 534309 or email: karen.waite@dalziel.co.uk
Graduate boost for NPD team
Posted on April 1st, 2016
Our specialist product development team has expanded with the appointment of John Camus and Roya Rasouli as graduate NPD technologists.
John graduated last year with a first-class honours degree in food science and nutrition from Northumbria University after a 6-week placement with us last year.
Dalziel Ingredients has a strong association with the university, with John being one of many students we’ve taken on work placement since 2008.
Roya studied at Sheffield Hallam University where she graduated with an honours degree in food marketing.
Dalziel takes its responsibility with graduate placements very seriously, said Dr Fiona Caple, Northumbria University’s director of programmes, department of applied sciences. “We have a great ongoing relationship with Dalziel. We know our graduates will be exposed to the highest professional standards.”
Our product development team advises food manufacturers on flavour trends, market analysis, factory processes, recipe formulations and product quality enhancements (increasing yields, salt reductions, improved texture and fat reduction).
And we’re now seeing high demand for advice and ideas for the gluten free sector.
Together, our eleven-strong NPD team has over 80 years’ experience in the food Industry, explains our NPD manager Fran Hutton. She has 13 years’ experience having also gained a food science and nutrition degree at Northumbria University.
Fran said: “The diversity in our skills sets us apart in terms of our experience and industry knowledge. We have a real passion for food and everything that encompasses it.
“We meet our customers’ needs with quick turnaround of samples, up-to-date knowledge of legislation, guidelines and policies, and an in-depth knowledge of the market. We keep on top of current market data, food trends and flavour predictions.”
Graham adds focus on food technology
Posted on April 1st, 2016
We’ve strengthened our specialist food technology team with the addition of Graham Smith as Technical Sales Manager.
Graham joined from supermarket chain Morrisons manufacturing division and offers expert guidance to customers on processing and production methods and recipe ideas.
His specialist knowledge spans a 30-year career in the food manufacturing sector.
He’s one of our specialist food technology team of nationwide industry experts.
And he’s our expert in the cooked and cured meat sector, such as ham, gammon and bacon.
As the leader in this specialist sector of the food industry, we work in partnership with customers to develop bespoke blends to suit their exact requirements.
Graham started in the food industry in 1986 and gained experience with businesses such as Dalepak Foods, Kerry Foods and Perkins Foods.
Latterly he was a new product development manager with Morrisons Manufacturing, where he successfully launched over 90 new cooked meat products.
He said: “What attracted me to Dalziel was its ongoing investment in its manufacturing sites and product development team, focus on innovation, new flavour concepts and ability to act quickly to consumer trends, which gives the company an edge in the marketplace.”
Read his story in www.meatinfo.co.uk
HELLO BFFF!
Posted on April 1st, 2016
We’re pleased to join the British Frozen Food Federation as a member.
And we’re looking forward to networking with fellow members at future events.
Here’s our new member profile in their magazine The Bulletin.
https://issuu.com/thefabl/docs/bfff20_jan-feb_2016_low_res_singles