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

Book Your 2019 Xmas Review Now!

Posted on December 13th, 2019

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, Vegan and vegetarian.

Dalziel Ingredients are already working on 2020’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 christmas@dalzielingredients.co.uk to arrange your very own review and bespoke product presentation.

University duo get a taste for NPD marketing at Dalziel Ingredients

Posted on August 27th, 2019

Dalziel Ingredients, the UK’s bespoke seasoning blends, cures and functional blends specialist, has strengthened its ties with Northumbria University by recruiting students Lauren Wilson and Rachael Yoong on one-year placements in its expanding NPD team.

Lauren, who is studying Marketing Management, is Dalziel’s first student placement in a marketing role.  She will focus on market research in food trends, such as flavour, cuisine and menu trends, and customer profiling.

Rachael, a Food Science and Nutrition student, joins as a quality assurance technician.  Originally from Malaysia, she came to the UK as part of a degree transfer programme to complete her second and final year studies.

In her new role, Rachael is tasked with testing samples ensuring they meet quality specifications, as well as validating the production lines by swabbing for allergens.

Dalziel has a long association with the university, having taken on 10 food science and nutrition students on work placement since 2008.

Its 15-strong NPD team advises snack 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).

Dalziel takes its responsibility with university placements very seriously, said Dr Julie Young, Programme Leader for the BSc Food Science and Nutrition programmes and Programme Co-ordinator Master of Public Health in Nutrition at Northumbria University: “We have a great ongoing relationship with Dalziel.  Our students have a fantastic opportunity to gain real-world experience as part of their degree programme where they can apply their knowledge in practice and we know that they will be exposed to the highest professional standards at Dalziel.”

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 dedicated gluten free line means its products are available as gluten free.

Together, Dalziel’s NPD team has over 80 years’ experience in the food Industry, explained the company’s NPD director Fran Hutton, who is also a Food Science and Nutrition graduate of Northumbria University.

She said: “The diversity in our skills sets us apart in terms of our experience and industry knowledge.  Lauren and Rachael’s roles are key as we seek to develop a global platform for our products.”

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

Can you take the heat?

Posted on June 1st, 2019

Dalziel Ingredients invites visitors to SNACKEX 2019 in Barcelona to take the “4 Chilli Challenge”.

As part of our range of exciting new and innovative snack flavours our development team have created the “4 Chilli Challenge” snack flavour using a special blend of spices including habanero, birds eye, Carolina Reaper and cayenne chilli peppers.

If you can take the heat please join Dalziel Ingredients on stand 213 to take the 4 chilli challenge and sample the rest of the specially developed range of flavours that could help drive sales of your snack products worldwide.

Dalziel Ingredients specialises in supplying bespoke innovative snack seasonings, flavours and blended ingredients around the world for a huge range of market leading snack products – from crisps, nuts, popcorn, maize snacks, pretzels, cracker crisps, peas, beans, dried fruit, pulses, even insects.

Dalziel Ingredients expands sales team

Posted on February 13th, 2019

 

Dalziel Ingredients, the UK specialist in bespoke seasoning blends, cures and functional ingredients, has strengthened its sales team with two key appointments, underlining the firm’s commitment to customer service as it grows.

Gill Skipper joins as technical sales account manager, after 29 years working in the food manufacturing industry with Tulip Ltd. Latterly she was product technologist developing snacking, party food and seasonal food products – sausages, scotch eggs, pies and hand-held food – for the UK’s biggest supermarkets.

In her new role, Gill is tasked with developing customer relationships and using her long experience in manufacturing to support clients on their product development.

She said: “Having worked closely with Dalziel over many years, I’m very excited to have this opportunity with them (Dalziel) to apply my skills in a sales role, visiting customers and developing their new product ideas.”

James Cowen also becomes technical sales account manager at Dalziel Ingredients. Having started his career with Dalziel 24 years ago, latterly as purchasing manager, he brings a great understanding of product development to his new role.

Their appointments reflect the company’s strong track record of growth, resulting in Dalziel’s major £2.5m expansion at its Felling, Gateshead factory and new product development centre.

Richard Wilson, Dalziel Ingredients’ sales director, said: “We’ve seen a sharp increase in demand globally for our bespoke ingredients products. These appointments demonstrate our commitment to first class customer service as we grow, and we’re delighted to welcome Gill and James to the team.”

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

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