Meet The Dalziel Team

Posted on October 25th, 2021

Here’s a few of our friendly faced Dalziel team. Without them, we wouldn’t be where we are now, from technical and product development to sales and production – they make the Dalziel world go round!

 

Meet Roya, our NPD Presentation Technologist. Roya has worked at Dalziel Ingredients for an impressive 6 years and 2 months, developing new products which range from sausages, burgers to bakery and ready meals based on future market trends so she’s always ahead of the game. Keeping on trend and forward thinking is key to her job.

Roya adds, ‘My main love for the job is meeting people and sharing my ideas that I have created. I feel very proud when I gain a launch from a presentation, it’s a rewarding feeling knowing that your concept has gone to launch!’

Outside of work, Roya loves cooking Persian cuisine as she is ½ Iranian. Growing up she loved Taekwondo, gaining a black belt when she was only 9!

 

 

Meet our NPD Manager, Ellen! Ellen has worked at Dalziel Ingredients for 3 ½ years, overseeing the development for dry seasonings and sauces, specialising in vegan product development.

Ellen mentions, ‘the variety of finished products we work with is endless, which allows us to be really creative and generate innovative ideas and concepts! The Dalziel team is what fulfils my workplace environment. No day is the same, which means we work in a fast-paced environment which challenges us to meet our customers needs, it’s such a special team that enables us to face these day-to-day tasks. I also love trying new products and further developing my understanding of the market we’re in, something I have always been passionate about’.

Ellen is a big dog lover. She has a 4-year-old border terrier, Cody who she loves spending time with!

 

Alex is our Group Technical Manager and has been with us over 9 years!

His job is complex and varied but it involves dealing with many stakeholders within Dalziel and outside the business under the Technical, Quality and Ethical banner.

Alex mentions, ‘I love my role as no one day is the same and I was given a blank canvas to make it happen. My days will vary, from customer visits to BRC audit and then onto representing the business within industry bodies. It can change so quickly but I love the challenge of change. I have made so many friends over the years from customers to suppliers and within Dalziel that it makes the job great’.

Outside of work Alex has three allotments which he loves to grow his own fruit and vegetables in. Equally, Alex enjoys listening to his varied musical tastes of Blues soul and ska, with the odd pint of real ale.

 

For media enquiries, please email: mary.niven@dalziel.co.uk

 

Inspiring Christmas Ideas for 2022

Posted on October 18th, 2021

This week Dalziel Ingredients are starting developing Christmas ideas and concepts!

Our knowledge and understanding of food industries, alongside current and predicted food trends enables us to pull together precise market data which helps in your development.

We are now offerings site visits and teams calls, as well as welcoming you to our Felling site – we’ve got you covered so you don’t miss out! So if you would like us to present our innovation, trend and market analysis to you please do get in touch so we can book you in!

For media enquiries, please email: mary.niven@dalziel.co.uk

It’s Beginning to Look a Lot Like Christmas!

Posted on October 11th, 2021

Christmas planning is well underway and we’re ready to make up for lost time! As many of us couldn’t celebrate Christmas with family and friends last year, the majority of people are looking to celebrate in style this year. Christmas is all about spending time with loved ones, sharing gifts and most importantly, good food!

The ‘Wow’ Factor

Mary Niven, Dalziel Ingredients NPD and Marketing Technologist says, ‘here at Dalziel we’re expecting sales of large formats to be very popular. Looking at some of the supermarket reviews, we’re seeing grand Christmas centrepieces, ready for a big gathering of family and friends. Mains on offer that are suitable for centre stage on Christmas Day include Beef Picanha Joint with Porcini Butter and Boneless Leg of British Lamb with Apricot and Rosemary, a real sense of occasion!’.

It is the season!

We are also seeing some of our most loved drinks being incorporated in our favourite festive foods across retailers with products such as Sloe Gin Baking Brie, Raspberry & Pink Gin Wensleydale and Espresso Martini Wensleydale. It’s also clear that indulgence will be a key driver of Christmas foods this year as ingredients such as black truffle featuring heavily.

A Vegan Christmas

It is clear that vegan products are as extensive as ever this Christmas. Supermarkets are pulling out all the stops this year including Vegan No Lobster Marie Rose Roll, Extra Special Beefless Wellington and Gro Ho Ho Faux Turkey Joint, there’s something for everyone.

How Can We Help?

Our team is already working on Christmas flavours for 2022. If you are looking for festive inspiration, market research or industry expertise please get in contact.

For media enquiries, please email: info@dalzielingredients.co.uk 

Is Fibre the New Protein?

Posted on October 4th, 2021

Data from the National Diet and Nutrition Survey indicated that only 9% of adults currently meet the dietary recommendation for fibre. The FDF commissioned a survey of 1,000 adults, which found that only one in three people (33%) were aware of the recommended adult amount of 30g fibre per day (Grocer), with the average adult eating only 19g daily. With this insight, it is clear there is a need for further action to increase fibre intakes, and for greater awareness of how we can consume more fibre as well as the benefits this brings.

 

Fibre has many health benefits including; improvement in gastrointestinal condition, aids weight management with high volume of food but lower calorie intake and adds bulk to create the ‘full’ feeling, increases gut microbiome health by increasing diversity and richness of gut health – fibre produces short chain fatty acids which improves gut to brain signalling and therefore can improve physical and mental well-being, it lowers cholesterol, blood pressure and inflammation.

 

Fruit, vegetables, grains are cereals are commonly known as good sources of fibre, however, there is a lot of research around new sources of fibre that are sustainable, including; seaweed and waste fruit products. Fibre is now being seen as the new ‘protein’ and consumers are demanding enriched foods. Combining consumer awareness and a new initiative launched by The Food & Drink Federation called Action on Fibre could be the answer to increasing consumer fibre intake. The initiative would bridge the gap between fibre intakes and the dietary recommendation by “making higher-fibre diets more appealing, normal and easy for the population”, it said. Many large food manufacturers have signed up to these pledges, from highlighting higher-fibre options on their product packaging to committing to launching new products that are higher in fibre.

How can we help?

Incorporating fibre within food manufacturing can improve product texture, fibre can be used as a bulking agent, manage moisture to simulate fatty mouth feel, gelling abilities, can increase shelf life due to water binding properties. If this is an area of interest, please contact our team for bespoke seasons.

For media enquiries, please email: info@dalzielingredients.co.uk 

Baking Hints and Tips

Posted on September 28th, 2021

Now that The Great British Bake Off is back on our screens, we’re looking for the perfect sponge! We’ve all had a baking disaster but we’re here to help support your bakery needs and skills.

Sunken Sponge

This has happened to the best of us, but why?! There are a couple of reasons for this result, firstly the oven door could’ve been opened during cooking, secondly the cake could be under baked. To prevent this, simply insert a skewer in the sponge and when the cake is cooked, it should come out clean, the top of the sponge should also bounce back when pressed gently.

 

Dense Sponge

A light and airy sponge is key to a delicious cake! Not enough raising agent in the dry mixture can cause a heavy, dense sponge. Creating air within the batter is key to a fluffy sponge – ensure you take time in creaming the butter and sugar.

 

 

Cracked Top

The cake has risen too much and then collapsed. Either the oven was set too high or too much raising agent was added. When the cake is placed in an oven too high; the crust is formed too soon, the cake continues to rise, therefore the crust cracks.

 

 

Speckled Top

A speckle topped caked can occur when granulated sugar is used instead of caster sugar or too much sugar is in the recipe. The flecks appear when the sugar hasn’t been dissolved sufficiently.

How can we help?

There are many ways we can help your bakery queries. Our team can help improve your bakery blends through flavour innovation but also using functional ingredients.

For media enquiries, please email: info@dalzielingredients.co.uk 

2021 Seaweed Trend!

Posted on September 20th, 2021

Why is seaweed predicted to be an up-and-coming food trend? At Dalziel Ingredients we have seen an increased interest in Seaweed. Not only does seaweed have strong health benefits, it is also packed full of flavour and gives a deep, rich umami taste, the perfect addition to global cuisines.

Waitrose revealed that this year, sales of seaweed have been up 23% when compared to last year and up an impressive 71% increase when compared to 2018. As well as adding depth of flavour to several dishes, seaweed has countless health benefits.

It is a great source of natural iodine and is the only natural and plant-based source of essential iodine; a staggering 76% of girls in the UK are iodine deficient however, the amount can vary significantly based on seaweed type, the region in which it grew and its preparation. Within our development, we use PureSea smoked and natural seaweed, which delivers on taste, appearance and also health benefits, in fact, 1 teaspoon of PureSea seaweed contains the same amount of iodine as 12 whole mackerel! It’s nutrient rich profile doesn’t end at iodine. It contains sources of iron; B vitamins; manganese; copper; vitamins A, C, E and K; zinc; potassium and magnesium.

How Can We Help?

Seaweed offers an immediate flavour intensity in meat and fish products, delivering umami notes throughout. Pairing seaweed with ingredients such as miso, wasabi and oregano can pack a punch of flavour and we have found that seaweed acts as a flavour enhancer. If you’re seeking salt replacement inspiration, seaweed could also be your answer! We have found using seaweed can deliver natural salty notes, meaning it can be used as a salt substitute.

We can offer market research, flavour inspiration, and help you keep up to date with new, up and coming ingredients! Please get in contact for any support.

For media enquiries, please contact: Juliet Betterton, betterpr on 07970 523095, or email juliet@betterpr.co.uk

How Has COVID-19 Changed the Crisp Market

Posted on September 13th, 2021

Brits have bought a veritable mountain of bagged snacks during the pandemic. They’ve tucked into almost 60,000 tonnes more than in 2019. As such, the value of crisps, popcorn, nuts and other savoury snacks has climbed by 13.1% to the dizzy height of £3.8bn (Kantar 2020).

Multipacks of crisps have seen a huge incline in sales. In contrast to big packs’ fortunes, sales of single bags crashed 26.7% over the period. Furlough and working from home resulted in the disappearance on-the-go occasions, a large part of the usual market for singles, including lunchtime meal deals (The Grocer).

Flavour innovation has been key to success. The launch of new flavours continues to be a major area of new product development in crisps, savoury snacks, and nuts. James Taylor, our Head of Snacks says, ‘We’re seeing some extraordinary flavour briefs coming through. From strawberries and cream pringles for Wimbledon, to exciting flavours such  as ‘Sprout Revenge’ for Christmas, to Carolina Reaper for summer. Equally, there’s big interest in nostalgic flavours for crisps, from lemon drizzle and chocolate to steak pies and bangers and mash.’ Various leading brands have explored spicier flavours, most recently McCoy’s Fire Pit Crisps from KP Snacks, and Pringles Sizzl’n, the latter consisting of a trio of crisps with different flavour intensities (Mintel). “The three new flavours came from insights that revealed 59% of millennials aged 18 to 34 prefer very spicy foods” (The Grocer). James mentioned, ‘“we have also seen a resurgence in premium, provenance ingredients as people have required comfort and reassurance throughout the last 18 months”.

How can we help?

You may have noticed a shift in the crisp market. We can support you with your crisp development, from flavour innovation to base evolution. We also have many solutions to help you amend current recipes to fit within the up and coming HFSS guidelines.

For media enquiries, please contact: Juliet Betterton, betterpr on 07970 523095, or email juliet@betterpr.co.uk

Meatopia 2021

Posted on September 7th, 2021

This weekend saw another Dalziel visit to Meatopia 2021, a food lovers heaven! Meatopia London has become one of the best-known London food festivals, and a legendary event for food and fire-cooking lovers. The day included 20 of some of the best BBQ based food producers around the world, cooking up taster plates each day, showcasing some of their best food and it certainly didn’t disappoint! Sales Director Richard Wilson said “it was great to be able to spend some time and sample good food with customers, colleagues and suppliers in person at such a well-attended event after a difficult year for the hospitality sector”.

 

 

 

 

 

 

 

NPD Manager Ellen Brimacombe added “it was really interesting to see the different cooking techniques and cuts of meat being used”. From Pig’s Head Tacos and Guinness and bone marrow burgers to grass-fed Irish beef, marinated in whiskey and soy and spit roast lemongrass and peppercorn pork, the flavour combinations really were outstanding. “We always draw on our experiences at events like this when developing our own products as our customers require continuous innovation” said NPD Director Fran Hutton.

We’re already looking forward to Meatopia 2022!

 

 

We’re Here to Help with Your Plant-Based Innovation

Posted on September 1st, 2021

Did you know we have an NPD Manager specialising in all things plant-based?

From Ellen’s previous experience and degree in Food Science and Nutrition, she drives our plant-based innovation and identifies current gaps within the vegan, vegetarian, and flexitarian market.

We regularly conduct internal benchmarking exercises to see new and existing products on the market to keep us up-to-date with the plant-based market. This helps us identify industry trends to understand consumer preferences and introduce new ideas before the consumer realises they need it! We’re excited to celebrate National Tofu Day today and can’t wait to cook with the versatile ingredient. 

From vegan mayonnaise, to crumbs and seasonings, we can support you through development and market research to ensure you’re kept up-to-date with the fast growing plant-based market.

For media enquiries, please contact: Juliet Betterton, betterpr on 07970 523095, or email juliet@betterpr.co.uk

National Burger Day

Posted on August 27th, 2021

It’s one of our favourite days – it’s National Burger Day! While the hamburger started in the United States, its name is taken from the city of Hamburg, Germany.

A succulent beef burger is the backbone of any BBQ and in 2020 we saw a record number of barbeque meal occasions reaching 189.9 (Kantar). Burger sales were up 85.5% in the year to December 2020 (Kantar). Whether it’s topped with cheese or bacon, dolloped in mayonnaise, or layered with gherkins and lettuce, we are seeing the meat used within burgers increasing in quality. Are you drooling yet?

We have seen endless flavour profiles in both fresh and frozen markets, there really is something for everyone! Premium quality burgers have stormed the market, from 100% British Beef burgers to ‘loaded’ burgers. Sauces are also closely linked with burger. Exante’s report found that the nations top condiment was Sriracha, with Ketchup coming second place and Wasabi and Mayonnaise finishing third and fourth. Our NPD sauce team works on identifying the next best sauce flavour combinations, from dipping and mop sauces to pastes and sachets, we can do it all.

Vegan and vegetarian burger options have also become increasingly mainstream, with the market doubling in size over the last 5 years (Kantar). As a result, we have seen a huge number of plant-based burgers on the market this year with shifts in protein types and a trend in flexitarian diets. The flexitarian consumer now dominates the growth in the plant-based sector as they have now moved into the mainstream.

How can we help?

If you want to hear all about current and future burger trends that we’re predicting here at Dalziel Ingredients, please get in touch.