Inspiring Ideas for Xmas 2021
Posted on December 2nd, 2020
Let Dalziel Ingredients help you develop great new products for Xmas 2021 – book a presentation today to review what worked well and maybe not so well in 2020 and look at new flavour and format concepts to help you drive sales next year.
Vegan, Vegetarian, Gluten free, Kosher, Halal, Organic, Retail, Foodservice, Export, Snacks, Ready Meals, Meat Products, Pies, Bakery, Fish, Vegetables, Battered, Crumbed, Soups, Noodle Pots, Rice Pots, Pasta Pots, Poultry, Specialist Dietary Blends – whatever the product Dalziel Ingredients can develop, manufacture and supply wet and dry blends in bulk, batch packed, sachet, dip pot or bespoke packaging.
Please contact your Dalziel account manager or email christmas@dalzielingredients.co.uk to arrange your very own review and bespoke product presentation.
Six new appointments strengthen expansion at Dalziel Ingredients
Posted on October 19th, 2020
Dalziel Ingredients has announced six appointments, amid heightened demand for its bespoke seasoning blends, cures, functional ingredients and ambient sauces.
It’s expanding NPD and Technical team sees four new appointments, alongside new roles in Dalziel’s Quality Control and HR departments.
Katie Richmond (pictured) joins as NPD Technologist having graduated this year with a first-class honours degree in food science and nutrition from Northumbria University after a one-year placement with Dalziel.
Christine Smith becomes NPD Assistant, analysing product requirements and developing sample concepts and flavours to meet increased demand for samples.
Christina George takes up a placement from Teesside University where she is studying a Master’s degree in Food Science and Biotechnology. Part of her placement will see her focus on snack production and development.
Whilst Lewis Johnson joins as an apprentice working in Technical service.
Elsewhere at Dalziel Ingredients, Josh Upson is appointed as Quality Technologist and Charlotte Oxley joins as HR and Training Co-ordinator. Latterly she worked for the NHS whilst completing her CIPD qualifications.
These latest appointments take Dalziel’s NPD and Technical team to 29 staff advising food manufacturers across the world on flavour trends, market analysis, factory processes, recipe formulations and product quality enhancements.
At its state-of-the-art factory and new product development centre in Gateshead, Dalziel Ingredients manufactures a wide range of bespoke dry blends – seasonings, complete mixes, rubs, glazes, functional blends, batters, flavoured crumbs, snack seasonings, cures and brines for any meat, savoury, sweet, vegetarian or vegan product. Its products are also available as gluten free, halal, kosher and organic.
Dalziel’s NPD director Fran Hutton said: “This is a very exciting time to be joining Dalziel Ingredients, it’s a time of rapid growth and expansion for us.
“We’re building up a first-class NPD & Technical team to meet demand for products that meet fast growing food trends. The diversity in our skills sets us apart in terms of our experience and industry knowledge.
“Our focus is very much on innovation, developing new flavour concepts and helping brands tap into the next big food trends.”
For more information, contact Dalziel Ingredients on 0191 469 3078, email: info@dalzielingredients.co.uk or visit www.dalzielingredients.co.uk
For media enquiries, please contact: Juliet Betterton, betterpr on 07970 523095, or email juliet@betterpr.co.uk
Growth drives new sales appointment at Dalziel Ingredients
Posted on June 16th, 2020
Continued growth has seen Dalziel Ingredients further expand its sales team with the appointment of John Camus as Technical Sales Account Manager.
His move is a nod to Dalziel’s expanding customer base and commitment to customer service as the UK specialist in bespoke seasoning blends, cures and functional ingredients.
John takes up his new sales role after an NPD background as ingredient technologist at Dalziel’s Felling, Gateshead new product development centre.
He brings five years of knowledge and experience of the ingredients used in Dalziel’s blends, the processes used both within its own blending facilities and at various manufacturing sites around the UK.
Previously, John worked as a butcher at WM Morrison Supermarkets plc whilst studying a degree in food science at Northumbria University.
He said: “Our customers’ projects can have tight deadlines, so having an NPD background and insight of the science behind the products we develop gives me a heads up on customer requirements.
“It helps to get samples right first time, so our customers can get their projects signed off within often demanding timescales.
“Introducing new products and working with customers to problem solve is something I can’t wait to do.”
Richard Wilson, Dalziel Ingredients’ sales director, added: “As we work across more and more sectors within the food industry, our aim is to ensure we continue to offer the unrivalled customer service, account management, technical and NPD support that our success and growth is built on.”
Equally, Dalziel Ingredients is committed to investing in and developing its own people, explained Mr Wilson.
“It gives employees a real drive and determination when they can see their hard work can be rewarded by progression.
“For a Technical Sales Account Manager to already know the business, the sites, the people, manufacturing processes, NPD systems, technical systems, capabilities and customer base, it allows them to get straight into the account management side of the job for the benefit of Dalziel and our customers.”
Dalziel Ingredients 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).
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. Existing products can reformulated as gluten free.
For more information, contact Dalziel Ingredients on 0191 469 3078, email: info@dalzielingredients.co.uk or visit www.dalzielingredients.co.uk
For media enquiries, please contact: Juliet Betterton, betterpr on 07970 523095, or email juliet@betterpr.co.uk
Summer Insights
Posted on May 19th, 2020
As summer fast approaches, we’re compiling our global review of summer eating and predicting what will be hot next year.
In ‘Summer Insights’ we investigate world cuisine, what’s current and trending in this summer’s most popular food products.
We break down what the nation will be eating next summer. And, importantly, how food manufacturers can use this information to create their next big products for consumers.
Compiled by our new product development and marketing team, Summer Insights is an invaluable resource for manufacturers and will be available from 1 June 2020.
Just email us at bbq@dalzielingredients.co.uk to arrange your customised review.
Presentations will be web based so the viewers can be in the office or at home and still get all the information they would need if presented in person.
‘Summer Insights’ provides detailed review of a broad range of this summer’s top food products in retail and food service, from meat and fish to vegetarian and vegan.
We evaluate current and past trends to help you keep ahead on new concepts and flavours.
This is how we help you develop new food ideas for innovative, great tasting, commercially viable end-products.
Based on our own international research, we advise you on exciting ways to add a new twist to your summer eating products.
We take influences from global flavours including Asian and Middle Eastern, from the street markets of Marrakesh to Rio, and look at what’s big in street food from Mexican to South Eastern Asia.
The impact of the coronavirus pandemic will inevitably influence food trends.
Although the current situation is in a state of flux, we look in greater detail at world cuisine and predictions.
The delay of world events like the Tokyo Olympics means retailers will push back their food ideas to next year.
We expect to see Asian food and what’s trending in Japanese restaurants as one of the big food trends.
Last year’s summer eating report of supermarket trends showed all things spicy continued to be a hot favourite. Other hot trends included variations of BBQ, fruity mango, world flavours influenced by street food, the addition of sauce sachets and boozy flavours.
The nation’s continued craving for sausages and burgers saw new variations of footlong hot dogs, boozy bangers, firecracker chicken wings, ancho chilli and lime belly slices and jalapeno beef kebabs.
‘Summer Eating Insights’ is one of a series of foodservice market reports published by Dalziel Ingredients, which also includes a sausage report, Snacks report and Christmas review.
For more information, contact Dalziel Ingredients on 0191 469 3078, email: info@dalzielingredients.co.uk or visit www.dalzielingredients.co.uk
For media enquiries, please contact: Juliet Betterton, betterpr on 07970 523095, or email juliet@betterpr.co.uk
Dalziel Ingredients expands NPD and Technical Services team
Posted on January 9th, 2020
Dalziel Ingredients, the UK’s bespoke seasoning blends, cures and functional blends specialist, has added four new technologists to its ever-expanding team.
Emma Bolam has joined as Specification Technologist. She brings nearly 20 years’ experience to Dalziel, working her way up from preparation operative to quality inspector, junior development chef and NPD technologist, latterly at Mission Foods and before that at Greencore Group.
Ros Scott is appointed as NPD Technologist and joins from Cavanagh & Grey in Carlisle where she worked as process technologist for ready meals. Previously, she studied Food & Nutrition at Sheffield Hallam University.
Romania born Ionela Surugiu becomes Quality Technologist, having specialised in quality assurance since moving to the UK in 2014. Her most recent role was at Blue Earth Foods after three years at SK Chilled Foods.
And James Taylor becomes NPD Assistant having recently graduated from the University of Leeds where he studied chemistry and then gained a Masters degree in Food Science.
Their appointments take Dalziel’s NPD and Technical Services team to 21 staff, advising food manufacturers across the world on flavour trends, market analysis, factory processes, recipe formulations and product quality enhancements (salt reductions, cleaner labels, flavour boosts, lower usage rates, added protein).
At its state-of-the-art factory and new product development centre in Gateshead, Dalziel Ingredients manufactures a wide range of bespoke dry blends – seasonings, complete mixes, rubs, glazes, functional blends, batters, flavoured crumbs, snack seasonings, cures and brines for any meat, savoury, sweet, vegetarian or vegan product. Its products are available as gluten free, Halal, Kosher, Organic etc.
Dalziel’s NPD director Fran Hutton said: “We’ve been building up a first-class NPD & Technical team as we continue to develop a global platform for our products. The diversity in our skills sets us apart in terms of our experience and industry knowledge.
“Our focus is very much on innovation, developing new flavour concepts and helping brands tap into the next big food trends. It’s a very exciting time to be joining us.”
For more information, contact Dalziel Ingredients on 0191 469 3078, email: info@dalzielingredients.co.uk or visit www.dalzielingredients.co.uk
For media enquiries, please contact: Juliet Betterton, betterpr on 07970 523095, or email juliet@betterpr.co.uk