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
Book Your 2017 Xmas Review Now!
Posted on November 22nd, 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.
Dalziel Ingredients are already working on 2018’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 presentation
Dalziel Joins the Anaphylaxis Campaign
Posted on November 22nd, 2017
Dalziel has recently joined as a Corporate Member of the Anaphylaxis Campaign, the charity which supports individuals at risk of severe allergies. The charity has around 150 corporate members, mostly from the food industry, and has close links to regulators, retailers and foodservice operators.
Anaphylaxis is an extreme and severe allergic reaction affecting the whole body, often within minutes of exposure to the substance causing the allergic reaction. Symptoms include rashes, swelling of the mouth and throat, abdominal pain and vomiting, a sudden feeling of weakness and collapse and unconsciousness. Every year there are several deaths recorded from anaphylaxis.
By working with the Anaphylaxis Campaign we are demonstrating our commitment to following safe and legal manufacturing practices and to receiving the latest information about this fast changing and vital area.
For further information about the charity please visit www.anaphylaxis.org.uk
Growth in gluten-free sales drives £2.5m manufacturing expansion
Posted on August 29th, 2017
Dalziel Ingredients’ forecast for a sizzling summer
Posted on April 24th, 2017
Book Your 2017 BBQ Review Now!
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.
The UK specialist in bespoke seasoning blends, cures and functional ingredients will soon be starting their annual review of BBQ and summer eating habits and trends, which can be specially tailored for customers.
It covers 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.
Last year’s BBQ report showed the UK’s flavour obsessions with worldwide influences, the increasing love of all things hot and childhood nostalgia with Cola and Dandelion & Burdock making an appearance.
The nation’s craving for sausages and burgers saw new varieties of hot dogs and flavoured burgers, with many retailers selling more than five flavoured varieties.
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.
“As the UK market for everyone’s favourite summer pastime grows year on year, so do the variety of flavours we use.
“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
Dalziel Ingredients serves up quirky ‘customised’ veg
Posted on March 23rd, 2017
Green is ‘on trend,’ so we’ve created some quirky new techniques to meet demand for innovative vegetable products.
It follows the rise of spiralizing, cauliflower rice, flexitarian, hidden veg and the general reduction of carbohydrates in diets.
We’ve developed bespoke concepts featuring coloured batter for deep fried vegetable snacks, and unusual flavour sprinkles.
Examples include coloured, textured and high visual batters for tempura vegetables, flavour sprinkles, coatings and crumbs for cauliflower, and other vegetarian products.
They are being used to customise vegetable products for food manufacturers, food service and retailers.
Fran Hutton, Product Development Manager at Dalziel Ingredients, says this reflects our approach to pushing boundaries with new techniques and products.
“There is ever growing demand from food processors and retailers for innovation concepts to take the health benefits of vegetables and increase their appeal to people of all ages.
“We help clients look for interesting ways to add a new twist 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.
Our 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.
What’s Your Next BIG Thing For 2017?
Posted on January 11th, 2017
Let Dalziel Ingredients help you create your next big thing in 2017.
At Dalziel Ingredients we love helping our customers create the next BIG THING to hit the supermarket shelves, restaurant or food service menu’s.
Organic, Gluten Free, Low in Fat, Protein Enriched – whatever your next BIG THING is, we can help from concept to launch.
If you need a little inspiration then why not book your brainstorming session at our NPD Centre or we will happily come to you.
Please contact info@dalzielingredients.co.uk and get your next BIG THING off the note pad and onto the plate!
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.
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