Dalziel Takes a Bite Into London Street Food
Posted on November 22nd, 2018
After an inspiring afternoon at Mintel House looking into global trends for 2019 Dalziel Ingredients hit the streets of London to see what is new and trending in street food.
Please contact our New Product Development Team to arrange your samples, presentations and food safari:
info@dalzielingredients.co.uk
All Dalziel Ingredients’ products – seasonings, complete mixes, rubs, glazes, functional blends, batters, crumbs, snack seasonings, cures and brines – can be developed as gluten free, and existing products can re reformulated to be gluten free.
Functionality, appearance and flavour are all important trademarks of the Dalziel Group, which has a heritage as a market leading, family owned food service specialist going back nearly 90 years.
Snacky Crispmas!
Posted on November 9th, 2018
Let Dalziel Ingredients help you create innovative and inspiring snack seasonings for your festive products.
Please contact our New Product Development Team to arrange your samples:
snacks@dalzielingredients.co.uk
Come and visit Dalziel Ingredients on Stand 213 at SNACKEX 2019 in Barcelona – 27th & 28th June.
All Treats! No Tricks
Posted on September 26th, 2018
Dalziel Ingredients are creating wicked new flavours and seasoning combinations to help you deliver magically delicious snacks.
Please contact our New Product Development Team to arrange your samples:
snacks@dalzielingredients.co.uk
All Dalziel Ingredients’ products – seasonings, complete mixes, rubs, glazes, functional blends, batters, crumbs, snack seasonings, cures and brines – can be developed as gluten free, and existing products can re reformulated to be gluten free.
Functionality, appearance and flavour are all important trademarks of the Dalziel Group, which has a heritage as a market leading, family owned food service specialist going back nearly 90 years.
Dalziel Ingredients’ 2018 Summer Eating Review
Posted on May 14th, 2018
Dalziel Ingredients is giving food manufacturers a ‘heads up’ on what’s hot for BBQ season, with an innovative customised service that predicts products, trends and influences which can be presented at their NPD Centre in Newcastle our at your own site.
The UK specialist in bespoke seasoning blends, cures and functional ingredients has started their annual review of BBQ and summer eating habits and trends, which can be specially tailored for customers.
It covers foodservice / retail chilled and frozen meat products, fish, sauces, snacks, ready to eat and vegetarian.
It’s one of a regular series of foody market reports published by the company’s product development and marketing team, which also includes a sausage report and Christmas review.
Dalziel Ingredients’ product development team advises food manufacturers on new flavour concepts and trends, market analysis, factory processes, recipe formulations and product quality enhancements.
Denise McGrahan, Marketing Coordinator at Dalziel Ingredients, said that the company’s BBQ report is an invaluable resource to customers.
“We help clients look for interesting ways to add a new twist to their BBQ products. At our state-of-the-art development centre, we focus on taking ideas and delivering appealing, commercially viable end-products.
“We also have access to Mintel’s world wide GNPD data, Food and Foodservice reports so we can generate bespoke reports for our customers who are looking to capture global trends.
“We evaluate current and past trends to helps clients keep ahead on developing concepts and flavours. Importantly, we are able to customise presentations to suit the customer’s needs.”
Dalziel Ingredients is now focused on current health trends, including salt and sugar reduction and replacers. Equally, the team is developing new product ideas in increased protein and fat reduction.
All Dalziel Ingredients’ products – seasonings, complete mixes, rubs, glazes, functional blends, batters, crumbs, snack seasonings, cures and brines – can be developed as gluten free, and existing products can re reformulated to be gluten free.
Functionality, appearance and flavour are all important trademarks of the Dalziel Group, which has a heritage as a market leading, family owned food service specialist going back nearly 90 years.
Please contact your Dalziel account manager or email bbq@dalziel.co.uk to arrange your very own review and bespoke presentation
NPD team expands at Dalziel Ingredients
Posted on April 26th, 2018
Dalziel Ingredients, the UK specialist in bespoke seasoning blends, cures and functional ingredients, has strengthened its new product development team with the appointment of Alex Ramsay and Ellen Brimacombe as NPD technologists.
Alex Ramsay joins from Orchard House Foods and brings two years’ experience in process development, having previously graduated with a degree in food science and nutrition from Northumbria University.
She will work closely with production and quality teams at Dalziel’s NPD and manufacturing centre in Gateshead, which now manufactures a broader range than ever of bespoke and diverse ingredients.
Ellen Brimacombe has joined from Symington’s after 14 months in the food industry, having graduated with a degree in food science and nutrition from Sheffield Hallam University.
Ellen’s new role sees her strengthening Dalziel’s product matching, concept development and sample creation expertise.
And she brings account management skills from previous roles outside the food industry.
Working with the customers and Dalziel’s sales team, Ellen will analyse product requirements and develop sample concepts and flavours to fill gaps in the food industry.
And starting in July, student Katie Richmond joins on year placement from Northumbria University where she is studying food science and nutrition.
Dalziel has a strong association with the university, with Katie being one of many students it has taken on work placement since 2008.
Dalziel’s 13-strong product development team advises food manufacturers across the UK on flavour trends, market analysis, factory processes, recipe formulations and product quality enhancements (increasing yields, salt reductions, improved texture and fat reduction).
NPD manager Fran Hutton 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.”
All Dalziel Ingredients’ products – seasonings, complete mixes, rubs, glazes, functional blends, flavoured batters, flavoured crumbs, snack seasonings, cures and brines – can be developed as gluten free at Dalziel’s purpose built, BRC accredited dry blending site. And existing products can reformulated as gluten free.
For more information, contact Dalziel Ingredients on 0191 469 3078, email: info@dalzielingredients.co.uk
Dalziel Ingredients introduces flexitarian options
Posted on February 15th, 2018
Dalziel Ingredients is targeting the flexitarian market by serving up new flavour concepts for food manufacturers looking to develop healthier food choices.
The UK specialist in bespoke seasoning blends, cures and functional ingredients has seen a sharp rise in demand from processors for healthier plant-based options, as more consumers adopt a flexitarian diet.
Examples introduced by Dalziel Ingredients include pork mushroom, lentil and spinach sausages; curried pork meatballs packed with cauliflower and chickpeas, and beef chilli con carne burgers packed with kidney beans and mixed peppers.
“These are just a few concepts that may appeal to customers who are seeking to reduce their meat intake without compromising on their mealtime favourites,” explained Denise McGrahan, NPD Marketing Coordinator at Dalziel Ingredients.
She said: “The flexitarian trend for a more vegetable based diet with less meat is creating huge demand for more creative and unusual flavour ideas as well as functional ingredients.
“Food manufacturers are increasingly asking us to develop new flexitarian products in their ranges, particularly for sausages, meatballs and beef mince products.
“We can create any flavour, but the skill is to include it in meat without losing the integrity of the product.
“And our functional ingredients, like citrus and vegetable fibres, help bind the products together, and that further contributes to the vegetable content.”
It’s reflection of the company’s approach to pushing boundaries with new techniques and products, added Dalziel Ingredients’ Sales Director Richard Wilson.
“We can help manufacturers look for interesting ways to add healthier options to their menus. At our state-of-the-art development centre, we focus on taking ideas and delivering appealing, commercially viable end-products.”
All Dalziel Ingredients’ products – seasonings, complete mixes, rubs, glazes, functional blends, batters, crumbs, snack seasonings, cures and brines – can be developed as gluten free, and existing products can re reformulated to be gluten free.
Dalziel Ingredients’ product development team advises food manufacturers on new flavour concepts and trends, market analysis, factory processes, recipe formulations and product quality enhancements.
Functionality, appearance and flavour are all important trademarks of the Dalziel Group, which has a heritage as a market leading, family owned food service specialist going back nearly 90 years.
For more information, contact Dalziel Ingredients on 0191 469 3078