Air Fryer
Posted on March 17th, 2023
Air fryers offer a quick and easy way to cook meals and snacks; from perfectly cooked chips and crispy chicken wings to delicate fish and golden vegetables using little to no oil. As an energy efficient alternative to the conventional oven, subbing in the air fryer from your evening meal has become a popular choice during the cost-of-living crisis. Concerns over energy expenditure are driving the small domestic appliance market. In the UK, for example, the purchasing of air fryers grew nearly 7 percentage points from 2020 to 2022, one of the largest jumps for appliances in the market. Air fryers are one of the most energy-efficient appliances available, and their popularity is having a massive influence on the development of products and cooking instructions (Mintel).
So, do air fryers have other benefits? Firstly, they use significantly less oil than deep fat fryers, and a 2015 study demonstrated that food cooked using an air fryer were as a result substantially lower in fat. An air fryer does this by heating the food in hot air which contains fine oil droplets. As mentioned previously, if you switch to cooking from an electric oven to an air fryer, you’ll be using less energy and your bills will subsequently go down. Another major advantage of an air fryer is that it gets extremely hot very quickly, and the circulating air helps the food cook evenly, get browned and crispy, without much intervention from you. This means you’ll be able to cut your cooking time (BBC Good Food).
With the cost-of-living crisis continuing to make times hard, we’re seeing an impact of home cooking long term due to rising energy costs. Recent research from Mintel shows that consumers will actively seek ways to simplify cooking processes, shorten cooking times and reduce energy consumption in the kitchen, with 27% of UK home cooks would limit their oven/hob cooking time to save money.
Mintel highlight how brands that can build energy-saving tips into their cooking instructions will add value for cost- and environment-conscious consumers showing that education is key for consumers. In recent months, retailers such as Iceland are tapping into this area of growth. The retailer has an online shopping section dedicated to products that are suitable for air fryers and this is something that we’re expecting to see across retailer’s hereafter. Some brands are currently highlighting the cooking methods that yield the best organoleptic results, in the future they will also highlight the most energy-efficient cooking methods, such as microwaving over a conventional oven.
Consumers are turning to social media platforms for inspiration, with new research from Samsung showing almost six in ten people have tried a cooking hack or recipe they have seen on social media, with many people feeling inspired “more than once a day” by the cooking or baking content they see online. Chefs are diversifying their platforms around the smaller cooking appliances such as Sam Stern, chef and author of seven cook books, posting regular air fryer recipes. Recent recipes include crispy ravioli snacks (a take on pasta chips), dynamite prawns and crispy gnocchi with garlic butter and parmesan.
During the pandemic, Nathan Anthony began posting recipes on his Instagram, @boredoflunch and from there, had a remarkable journey over the last few years. Nathan’s short videos, often focusing on slow cooker and air fryer recipes, quickly began to attract an international audience. Nathan attributes his success partly to his lack of the “professional” look that celebrity chefs often had on screen. His “average-looking” home and equipment was easy for viewers to relate to, and to put into practice in their own average kitchens (ITV). Over the past years, his followers have increased up to two million and he has now published two cookery books with one-pot solutions, air fryer recipes and other tips and tricks that can save money as well as time.
Our team at Dalziel Ingredients headed to social media platforms, TikTok and Instagram for recipes inspiration.
For media enquiries, please email: mary.niven@dalziel.co.uk.
Restaurant Review Thali Tray, Bealim House
Posted on March 16th, 2023
On the first floor of the historic printworks at Bealim House, a stone’s throw from St James’ park stadium, holds the venue for an Indian street food eatery with gastropub vibes, perfect for groups of all sizes and occasions.
The restaurant gave off New York loft vibes, with low hanging large lights, wooden floors and exposed brick, and a large seating area that opens out to an 86-seater space. There are booths lining the walls and options to move tables around to create larger parties. Loud, fun music was playing, the bar was bright with white tiles, and you could just see through to the open kitchen.
Thali Tray first launched as a mobile catering unit in the summer of 2018 and within three months of trading had been awarded the People’s Choice Winner 2018 at the hugely popular Argie Bhaji Curry Battle 3.0 at Wylam Brewery. Following on from that success, Thali Tray then took up permanent residence at Arch 2 in Ouseburn, and then moved onto Bealim House in December 2022.
The drinks menu has a selection of cocktails such as margarita, espresso martini, raspberry bon bon, and a list of ‘bealim’ specialities, made in the bar downstairs, such as ‘the wrong Newcastle – Newcastle watermelon gin, described as Newcastle in the tropic’. The menu also included a selection of classic draught and bottled beer.
The menu was refreshingly small, consisting of papadams, 4 ‘thali tasters’, 6 ‘thali trays’ and a few different naans.
We started with papadams and dips: a tray full of light and crispy papadams, with a chilli jam that was vibrant and spicy, as well as a ginger and turmeric dip that was tangy, hot and punchy – perfect to whet the appetite.
Next up, the ‘Thali tasters’:
- Broken Corn Bhajiya. Fried corn and red onion fritters coated in besan, spices and herbs. This was our favourite starter, the batter was light, crispy and salty, which was a great contrast with the sweet corn. The spices were hot and rounded which went well dipped into the fresh yogurt.
- Murgh Malai. Creamy chicken thighs roasted in a marinade of coriander, ginger, garlic and chilli. This dish was a vibrant green, served on a sizzling hot plate with some onions, the chicken was succulent, and flavours were fresh. The dish came with a coriander dip that was light in flavour and added a freshness to the chicken.
- Masala Fries. House masala spiced fries, served with homemade curry leaf aioli – bright in colour, light and crispy fries flavoured with rounded spices, topped with a vibrant yellow curry leaf aioli and fresh coriander, a perfect creamy dip full of flavour.
- Grilled Kashmiri Paneer. Paneer cubes coated in a spicy and salty marinade, served with a red onion chutney. The dish is served in a small authentic metal bowl with handles, filled with colourful blocks of paneer on a bed of rocket. The spices complimented the salty cheese, and it was a pleasant surprise as to how well it complimented the sweet red onion chutney.
The Thali trays:
Choose between Amrtisari, Punjabi, Goan, or make your own custom tray. All served with rice, lime pickle, red onion and fresh chillies, and a choice of Puri, Onion seed or Chilli cheese garlic Naan. Also, with a small serving of soya protein chunks, coated in spices and yogurt.
The Amritsari Thali involved two curries Dal Makhani, a gentle, mild spiced curry, rich black dal and kidney beans, finished with cream and butter and Dhaba Paneer Masala, soft paneer cheese cubes in an aromatic onion sauce enriched with roasted bean and cashew nuts. The creamy dal, lightly spiced, with a drizzle of cream, and full of lentils and black beans was matched perfectly with the slightly spicier, more vibrant paneer dish. We also tried a mix and match tray consisting of Spinach and Mushroom Palek, a garlic mushroom and pureed spinach curry with a touch of spice, as well as the Pork Belly Vindaloo. The pork dish was unlike the British counterpart we might know and love, but offered a rich, creamy flavour. Packed full of coconut, fragrant tomatoes with a tangy punch.
The Naans were soft, chunky, and fluffy, not quite as light in texture as would have been expected. With the array and abundance of spices and flavours, we welcomed the family yogurt pot.
The restaurant offered an authentic Indian street food experience with great food including a variety of vegetarian options all served in classic dishes including metal bowls and trays – perfect for sharing and large parties.
For media enquiries, please email: mary.niven@dalziel.co.uk
Pancake Perfection
Posted on February 20th, 2023
Flip flip hooray, it’s almost Pancake Day! Whether they’re thin, thick, spongy or crispy, pancakes are a delicious breakfast staple or quick evening meal, the pancake means something different for us all. The first recorded mention of pancakes dates back to ancient Greece and comes from a poet who described warm pancakes in one of his writings. The pancakes inexpensive batter results in it being found across the globe. Changing the flour and liquids used within the batter results in an array of alternative pancakes found in different cuisines, from Hoppers found in Sri Lanka to Tiganites in Greece.
So, why is the first pancake never right? Does your pancake stick when it’s first to hit the pan? This is pretty normal! Think of it as the warmup for your pan. Even though your pan may seem hot, when the batter hits it cools it down, creating an uneven heat. Once this is cooked, the pan becomes an even heat and fat coating, so the subsequent pancakes are ready to be flipped!
Here in the UK, shrove Tuesday is the day to showcase our love for pancakes and traditionally, British pancakes are similar to a French style crêpe, they’re large, thin and often rolled or folded around some kind of filling. According to HelloFresh, Banana is the UK’s favourite pancake topping. Adding a fruity twist to this classic dish, bananas are perfect for a soft topping or even to add into the batter, made popular by social media for those wanting to really switch things up. The fruity favourites didn’t end there, with blueberry being the second favourite topping followed by chocolate.
We’ve explored some pancakes from around the world and picked out our favourite three!
Although the UK love the crêpe like thin pancake, some consumers opt for the fluffy, American style pancake not that dissimilar to a Scotch Pancake. The Gaelic staple is commonly slightly sweeter, and they’re also known as pikelets. We’ve taken this style of pancake but put a healthy twist on this dish. Protein Scotch Pancakes, not only taste delicious and soft, but flavoured with honey and raspberry. Topped with a drizzle of honey and fresh lemon, blueberries and raspberries, this dish is our ideal weekend brunch (without the guilt!).
A South Indian favourite, Dosa’s are eaten as a breakfast staple or evening snack. The batter is naturally fermented with the use of semolina, yoghurt, rice and plain flour. You may have heard of masala dosa, in which the dosa is filled with spiced potato curry. Most South Indian households have their own recipe and is often served with chutney. We have added spiced turmeric potatoes for our Dosa filling and served with fruity, mango chutney.
Lastly, we head to Japan for their traditional pancake, Okonomiyaki. A popular street food from Osaka, it’s a savoury egg-batter fritter flavoured with soy and dashi, topped with shredded cabbage, spring onions and sauces, sometimes meat or seafood is included within the batter. We topped ours with an Okonomiyaki style sauce and mayo.
Did you know, here at Dalziel Ingredient’s we can develop, flavour and blend your pancake, crumpet and bread mixes that meet your functional requirements. Please contact mary.niven@dalziel.co.uk for further information.
Restaurant Review Hoppers, Marylebone
Posted on February 9th, 2023
Hoppers opened in Soho back in 2015 and quickly became a cult favourite. Named after the Sri Lankan breakfast staple – a crispy, bowl-shaped pancake made from rice flour and coconut milk, Hoppers takes you on a culinary journey through Sri Lanka and Southern India. Since their opening, Hoppers have opened 2 other sites in Marylebone and Kings Cross, as well as several delivery kitchens across London, proving the popularity of the restaurant! In 2022, Hoppers brought out their new cookbook simply named, ‘Hoppers: The Cookbook’ which was in the financial times best books of 2022 under food and drink. Their aim is to inspire consumers to cook as many of the dishes herein, enjoying them with family and friends amidst laughter, conversation and love – just like a traditional Sri Lankan gathering!
Sri Lankan cuisine is filled with an abundance of seafood, vibrant vegetables, fragrant herbs and an array of spices. Coconut milk is the staple ingredient for the bases of Sri Lankan curries and in Hoppers case, they make their own coconut milk by sieving freshly grated coconut through a muslin which results in a thick and creamy milk (similar to coconut cream), which they add towards the end of the cooking process. The coconut gratings are then mixed thoroughly with warm water and squeezed again, to produce the second extraction which is slightly thinner and is used at the start of the cooking process to cook down a sauce, without it becoming too rich. Another ingredient used heavily within Sri Lankan cooking is jackfruit, where it is used daily in most house-holds, where the unripe green flesh is cooked in curries and the yellow, ripened flesh is eaten like fresh.
We started with Hot Butter Squid on Hoppers short eats’ menu; a generous portion
of squid comes in a thick, punchy sauce with warming heat that builds, it made us wanting more! The batter had the crispest edges, but the squid was still tender and soft, delicious.
Continuing with the short eats, the Beef Marrow Varuval & Roti brought roasted bone marrow in a sauce richly flavoured with roasted coconut and warming notes of cumin and coriander. The texture of the bone marrow added a creaminess to the dish which paired perfectly alongside a buttery roti, which we used to scoop bits of the bone marrow onto the flatbread.
India and Sri Lanka share a maritime border which is why some cooking techniques and influences are shared between the two countries. The restaurant takes you on a culinary journey through Sri Lanka and Southern India. Next up, we ordered the Masala Dosa, originating from India, this dish has a golden-brown thin pancake made from fermented lentils and rice, which comes folded. The filling consists of soft, spiced potatoes and onion which was a thick texture. Packed full of flavour with dominating notes of turmeric and mustard seeds, the coconut chutney served on the side was a welcomed dip adding creaminess to the dish. The Hopper, a similar staple of Sri Lankan cuisine, is a crepe like dish, with a soft bottom but brittle, crisp edge – it really is a thing of 
beauty! It is traditionally
eaten as a base for savoury, spicy assemblies. We simply ordered the plain hopper off the menu, however, eggs are often added to the base of the dish. Tearing pieces off to eat them feels like you’re ruining the true beauty of the dish, however, you soon forget about that after irresistibly dipping and dunking in curried dishes such as Black Pork Kari and Idli Sambar.
Idli Sambar with chutney reminded us of a lentil soup with balanced spices. Traditionally, a South-Indian breakfast combination where soft, fluffy idli (savoury steamed cakes) are served in a vegetable lentil soup containing dried chilli and okra. The dish was drizzled with a fiery chutney not for the faint hearted, and a coriander purée which added a fragrant, freshness to the dish.
The winner, ‘Black Pork’ named after the colour of the roasted spices. The curry had a compelling punch and depth of flavour, heavily spiced with all spice, clove, cardamon and lots of heat! The Kari was a drier texture to a curry we might be used to in the UK, but certainly delivered in flavour.
It’s safe to say that Sri Lankan cooking offers an alternative taste that doesn’t
currently exist in the UK’s ‘mainstream’ diets – but after eating at Hoppers, we can see why this cuisine is predicting to continue to dominate. The freshness and abundance of spices add a unique flavour and one thing we picked up on is the warming heat that transpired into each dish we tried, including the drinks menu!
For media enquiries, please email: mary.niven@dalziel.co.uk
Veganuary Review and Inspiration
Posted on February 3rd, 2023
January holds another year of Veganuary which has proven to be increasingly popular, inspiring and supporting for over 620,000 people, with participants from over 220 countries (2022)! The charity not only encourages people world-wide to try vegan in January in the hope that it motivates them to continue that diet but also supports businesses to move towards a plant-based diet as a way of protecting the environment, preventing animal suffering, and improving the health of consumers. During their 2022 pledge, more than 1540 new vegan products and menu options were launched.
The charity has aspirational objectives, one of them being in 2027 there will be 10 million participants during the Veganuary campaign period. They state that this will be achieved by strengthening their countries chapters as well as continuing their focus on globalisation. (Veganuary).
In recent years there has been a discussion area around vegan and plant-based diets. A plant-based product is one created without the use of animal derived ingredients or by-products, including animal-ingredients used during processing or as a final ingredients (Plant Based World Expo). So, is plant-based the same as vegan? According to The Vegan Society, veganism is a lifestyle which excludes – as far as is possible and practicable – exploitation of animals for food, clothing, or any other purpose. Therefore, it is likely that a plant-based product is suitable for vegans if it is also not tested on animals.
Where are the growth areas within UK consumers diets? A recent study from Mintel showed 3% of UK adults follow a vegan diet, 7% flexitarian and 7% vegetarian. Interestingly, 76% of UK adults don’t follow a particular diet. Plant-based products attracted momentum following COVID-19 with consumers attracted to the health, environmental, money saving and convenience benefits that this diet lends itself.
Food and drink brands are becoming increasingly responsive to the adoption of plant-based diets with product claims seeing a 289% rise in usage over the last 5 years. Vegan claims are also continuing to rise in new food and drink launches, although at a slower rate, while vegetarian remains static. Recent launches such as Heinz Beanz Burgerz are tapping into the wholesomeness of plant-based ingredients, with their product containing beans, mushrooms, tomatoes and spices.
Inspiration
Get inspired by these on-trend concepts to create innovative plant-based dishes using seasonings from Dalziel Ingredients development team.
Tofu – Tofu, or bean curd, is a popular food derived from soya. It is made by curdling fresh soya milk, pressing it into a solid block and then cooling it, in much the same way that traditional dairy cheese is made by curdling and solidifying milk.
BBQ Shredded Tofu Chicken Nachos
Inspired by the TikTok #itdoestastelikechicken trend. This dish features shredded, seasoned tofu which is roasted in the oven until the soya is caramelised. The tofu is tossed in our very own BBQ sauce to intensify the flavour. We topped nachos with our BBQ shredded tofu, added vegan cheese and is perfect for a vegan Mexican night!
Tofu Butternut Squash Mac and No Cheese
A lighter version of your traditional mac and cheese as well as a child crowd pleaser! This dish uses silken tofu which is blitzed with roasted butternut squash to create a creamy sauce. A seasoning packed full of herbs and cheese powders is added to the sauce mix and added to cooked macaroni, topped with a panko and toasted onion sprinkled and baked. Not only delicious but packed full of amino acids, low in fat and high in protein!
Bitter Dark Chocolate Mousse
Also using silken tofu, adding melted dark chocolate and a touch of syrup to balance the sweetness. As simple as that! Topped with your desired fruit and chilled for the creamiest mousse you can imagine.
Tempeh – Tempeh is a cake-like substance made from cooked and slightly fermented soybeans.
Tempeh Burrito Bowl
All the flavours of a burrito, inside a bowl! Roasting the tempeh with Mexican spices makes for a crisp and aromatic snack, salad topping or in this case, burrito.
Quorn – Quorn is formed using a mycoprotein which is the unique ingredient within the brands product range.
Chinese Bao Buns (using Quorn Steak Strips)
Tasty, juicy filling with soft, fluffy wrappers, homemade bao buns are super comforting! The addition of Dalziel Ingredients cherry hoisin adds a fruitiness to the dish.
Chinese Spring Rolls (using Quorn Mince)
Packed full of flavour! Cabbage, chilli, ginger, vermicelli, in soy and hoisin sauce, encased in a light and crispy filo pastry.
Chinese Noodle Broth (using Quorn Chicken)
A deep, rich broth with a kick of chilli. Using a secret ingredient, marmite to get the intense, depth of flavour desired instead of a meat stock.
Jackfruit – A jackfruit is an extremely large fruit made of numerous yellow ‘bulbs’ of flesh within a hard, knobbly exterior. The trees are thought to have originated in India and now grow throughout the tropics.
Sri Lankan Curried Croquettes
Pulled jackfruit with ginger, chilli and spices, coated in a naan crumb served with a lime pickle.
Sri Lankan Spiced Curry
Keeping the jackfruit in chunks adds a meatiness to this dish. Served in a lightly spiced, creamy Sri Lankan coconut curry.
Chilli Chocolate Jackfruit Crepes
Although we see jackfruit being used as a vegan base for many savoury dishes, why not try this ingredient in desserts? This recipe involves coating steamed jackfruit in a chocolate mole sauce, with a drizzle of even more melted chocolate, caramelised bananas and strawberries all served in a crepe!
Email mary.niven@dalziel.co.uk if you would like to receive samples of the above spice blends, crumbs, or sauces please contact our team. Please also get in contact for further information, plant based advice or concept inspiration!
2023 Trends Watch
Posted on January 20th, 2023
Social Media
Social media is the largest influencer of today. Consumers are looking to TikTok for how to videos, recipe hacks and the next big trend. #FoodTikTok has 100bn+ views worldwide. Tiktok is the fastest-growing social media app across all age groups, according to GWI. With an engagement rate – the number of times a viewer liked, commented, or shared a video divided by the overall number of views – that blows rivals out of the water.
We have seen brands such as Simply Roasted Crisps jump on Tiktok’s popularity with Ruth Fittock saying, ‘TikTok is just one area of marketing focus for us, but it has undoubtedly been a key channel this year. It’s exciting because it’s completely different from the more established social channels. It’s unpredictable but you can get amazing reach and engagement organically.’ (Grocer) Why wouldn’t brands jump on this opportunity?
We have seen how trends started on social media translate to supermarket shelves. #fermentedfoods has a massive 23.5M views on Tiktok including videos of ‘how to make’ fermented and pickled products such as kimchi and salsa, as well as the health benefits linked to these type of products. The tangy, funky flavors of fermented and pickled foods and beverages have gained mainstream popularity over the last several years, and several trend forecasts predict they are among the top food and beverage trends to watch for 2023. We have already seen this being implemented in retailers such as Waitrose introducing a new range of Kombucha into their stores earlier this year.
Also proving the powers of social media, Prime. Advertised as a “hydration drink”, Prime contains mostly water added with vitamins and minerals and has few calories with no added sugar. It is also made up of coconut water but does not have any caffeine in it. It was founded by two YouTube ‘influencers’: KSI, a rapper who is also CEO of a boxing business; and Logan Paul. Since then, the brand has amassed a whopping 1.3 million followers on Instagram, while the feed for #Primehydation has been viewed 421 million times on TikTok (The Independent). At one point, a 500ml bottle was being advertised on eBay for £50k, but even today, you can buy a single bottle on Amazon for £25.99 (Grocer). On the 29th of December, Aldi supported the drink and sold flavours for a limited time only as part of it’s Special Buys section where customers were queuing for hours to purchase this sort after drink!
Alcohol
The use of cocktails, spirits and liqueurs within new product launches have heightened over the years especially in the festive period. We’ve seen cocktail infused cheeses, spirits used to cure meats and fish and liquors used as glazes – their uses are endless! The popularity of gin has exploded within food products over the last few years but we’re predicting a shift away from gin – roll on rum and tequila!
Rum can be found in many forms with spiced, flavoured and premium rums proving popular. According to Waitrose, sales of rum in bars and restaurants have topped £1 billion and outstripped those of whiskey. They have also stated that sales of Tequila have risen 94% in two years. Popular with the Gen-Z crowd, tequila has been in the limelight recently with celebrities such as Kendal Jenner introducing a new tequila 818, named after the postcode where she lives. The tequila is said to have smooth, mellow notes with a complex finish of almonds, lime pie and toasted coconut.
The Grocer are tipping vodka and whiskey to steal gins thunder. “Vodka has benefited from Brits’ growing love of cocktails, explains Peart (Pernod Ricard’s UK Commercial Director). In lockdowns, Brits “dialled up their inner Tom Cruise” – meaning nearly 50% of households now own a cocktail shaker.”
The rest has been pinched, it seems, by affordable whisky, both blended and single malt. Johnnie Walker Red Label, Glenfiddich 12 and Whyte & Mackay have added value by 64.1%, 4.4% and 3.9% respectively, upping volumes by as much as 72.8%. “As the cost-of-living crisis bites and consumers are looking for little luxuries at home, malt whisky fits the bill perfectly,” says Glenfiddich UK brand manager & off trade lead Rebecca Cresswell.
The whisky market has “continued to make itself better understood by shoppers, clarifying subcategories and quality cues”, Cresswell adds.
Evolving Cuisines
The pandemic sparked Brit’s interest for world flavours and cuisines, which has continued to evolve. 1 in 2 consumers globally say, “post COVID-19, I want to be more adventurous with my food and beverage choices” (Innova).
We have seen cuisines such as Asian, Caribbean and Mediterranean continue to grow, however, we’re predicting areas of growth for Pan-African, Sri Lankan and Cuban cuisine.
Africa is a huge continent with influences from Morocco, Brazil and France with popular dishes including heavily spiced curries, Jollof rice, Yassa Au Poulet and many more! Innova found that Middle Eastern and African flavours are most likely to be found in West Europe, and particularly in the UK, demonstrating consumers willingness to experiment with international foods. With Bidfood also stating that 47% of consumers have not tried African cuisine but are interested in trying it. Along with consumer interest, we are also seeing a slow serge of African influence in the street food and restaurant scenes. Alkebulan is a Dubai-based African food hall which is set to open a venue in London as well as New York which Big Hospitality are tipping as a key opening of 2023. This is part of Alkebulan owners plans to put African food on the map.
Cuban cuisine is largely based on Spanish flavours with influence from African and the Caribbean. Cuban flavours lends itself to street food and hand-held formats. In fact, when Bidfood surveyed consumers about which settings they’d eat Cuban food on, street food stalls and markets were the top choice. As well as 46% people saying they would like to try Cuban cuisine when eating out. Traditional stew-based dishes, fresh seafood and pork are popular within Cuban culture.
Sri Lankan cuisine is known for it’s combinations of herbs, spices, fresh fish, vegetables, coconuts and rice. Positioned in the Indian Ocean between Eastern and Western culture, there is an abundance of flavours. Popular curries include Kukul Mas curry, Dhal curry and Ambul Thiyal with spices such as cumin, cardamom and cinnamon used heavily. Whilst only 11% of UK consumers have eaten Sri Lankan food in the out of home market, a further 45% are eager to try it when eating out (Bidfood), showing an opportunity for growth.
This is a snapshot of this year’s trend predictions. Please get in contact for our full 2023 trends report mary.niven@dalziel.co.uk.
Winter Warmers
Posted on January 13th, 2023
We have entered the season of wholesome comfort food and warm fires, welcome to National Slow Cooking month – January! Continued growth for slow cooked meals as well as the use of air-fryers to fulfil consumers comfort cravings has been apparent. Social media stars such as Nathan Anthony who is the home cook behind the hugely popular Bored of Lunch accounts on Instagram and TikTok have jumped on this trend. He has amassed well over a million followers with his accessible, healthy recipes made using a slow cooker or air-fryer. Some of our favourite recipes include air-fryer Stuffed Pigs in Blankets, filled with Cranberry and Brie as well as slow cooker Spanish Chicken Casserole.
Soup Season
Hearty, comforting and often packed with nutritious veg, soup is a cold-weather staple. When consumers think of soups, tomato, carrot and coriander or winter veg might come to mind, however, the movement towards authentic global cuisines means there’s so much more. There’s bouillabaisse, spicy laksa, mulligatawny, borscht, gazpacho, hot and sour Asian broths… The range of styles, flavours and textures is almost endless. The secret to making the most flavoursome soup starts with the stock. The stock is the heart of the soup so starting with a rich, full-flavoured stock is essential. Next, becomes the build-up of layers… the flavour combinations. Classic flavour combinations should always be remembered, pairing pea with mint and carrot with coriander. Any spices added to soups should be cooked out to release their essential oils which results in even more flavour! Then there’s the finishing touches that can add texture, visuals and of course seasoning. You can jazz soups up with fried whole spices until they pop, often called tarkas. Poured over soups, they can really add that special touch. We’ve paired some flavour combo’s for some soup inspiration – some we all know and love, some a little different!
| Base | Paired with | Topped with |
| Tomato | Peppers, cucumbers, garlic, chillies. | Olive oil, basil, goats’ cheese, green chilli. |
| Lentils | Preserved lemon, ginger, turmeric, cumin, chilli, cinnamon. | Tarka, crispy garlic, fresh coriander. |
| Coconut Milk | Chilli, fish sauce, chicken stock, lemongrass. | Fresh coriander, crushed peanuts, lime, beansprouts. |
| Parsnips | Apples or carrots, curry powder, chilli flakes or rosemary. | Spicy fried ‘nduja or gruyère croutons. |
Comfort Foods
A recent study found that nearly three-quarters (72 percent) of consumers said comfort foods were one of their favourite things about the colder seasons, tucking into one of the hearty dishes four times a week. The study also found 35 percent typically eat comfort foods when they’re feeling cold – but 56 percent will even cook them during the summer months. The top 5 rated comfort foods were as follows; 1st Bacon sandwich, 2nd Apple crumble, 3rd Roast chicken dinner, 4th Toast with butter and 5th Cheese toastie (Express).
How about adding a winter spin on your comfort food favourites. Ever thought about adding a spiced cranberry ketchup to your bacon sandwich? Or even a kimchi cheese toastie, packed full of fermented sprouts and carrots to cut through the richness of the oozing cheese! Maybe there’s some of Santa’s favourite tipple left over – pimp up your Apple crumble, try adding a drop (or two) of sherry, some mincemeat and a sprinkle of cinnamon and nutmeg.
Dalziel Ingredients specialises in creating bespoke seasoning blends and functional blends such as meaty stock blends, spice packs, toppings, and seasoning sprinkles. If you need flavour inspiration for winter warmers 2023, get in contact!
For media enquiries, please email: mary.niven@dalziel.co.uk
Plant-Based World Expo
Posted on December 15th, 2022
We visited the Plant-Based World Expo which is an event designed exclusively for foodservice and retail professionals, distributors, investors, and manufacturers to showcase what the vegan sector has to offer.
This year Plant-Based World Expo was at Olympia London, where we discovered innovative vegan products, heard from industry leaders and pioneers and were along the first to sample mouth-watering plant-based food from ground-breaking international companies.
From the expo, we identified 3 main trends influencing the plant-based industry.
Chef-Crafted & Global Culinary Creativity
Showcasing ‘new meat’, Redefine Meat started when Adam Lahav and Eschar Ben Shitrit wanted to produce meat that not only tasted like meat, but also to save the planet. In 2018, Redefine Meat produced their first meat product, a steak, made from a 3D printer. The team studies meat’s complex structure and understands what drives each sensory process which in turn helps them to develop the technology to make this happen. By 2020 the company had achieved a printing speed of 10 kilograms per hour.
At the Plant-Based World Expo we attended a live demonstration from Shai Hayman who has a background as a chef. He shared that he had always wanted to become a chef and scientist and four years ago, he became that when joining the Redefine team. The team demonstrated their plant-based beef tenderloin product made from a mix of wheat protein, soy, beetroot, gellan gum, methyl cellulose and are high in protein, have no cholesterol, and look, cook, feel, and taste like the real deal. Interesting, Shai cooked this product as you would a beef steak, sauteed on the hob to give the desirable complex flavour and texture. Throughout the demonstration Shai shared stories of taking their products to restaurants and chefs fighting over what meat cut the product was, unknown to them that the dishes were actually plant-based. Chefs such as Marco Pierre White are huge advocates for Redifine products, which Marco stating, “it’s the most clever thing I’ve ever seen in my 45 years at being in a kitchen” (Redefine).
Not only does the 3D printed meat set this company apart, but also their focus on different cuts of meat and the different textures, flavours, fattiness, appearance, and juiciness they lend themselves. It’s safe to say their stand at the expo attracted the mass and had a constant buzz of people.
Protein Comes in Many Forms
Heura claim themselves as successors of meat. Founded in Mexico their products live and breathe Mediterranean heritage and cuisine using high-quality ingredients like olive oil, which have a clean label, high nutritional values, and add complex taste. Their Mediterranean plant-based meat products are produced using only high-protein and GMO-free legumes. 
Flying the flag for jackfruit was award winning gourmet plant-based food manufacture, Jack and Bry. Nutritionally high in fibre, increasing biodiversity and reforestation and supporting local farmers and producers, are just some of the reasons Jack and Bry use jackfruit as their protein base. They demonstrated the diversity of their products at the expo with dishes such as pepperoni pizza, burgers, sausages and many more!
La Vie are soy experts. The bacon and lardon manufacture that is 100% vegan are made using soya and sunflower which are rich in protein, to give that rich, fatty flavour we associate with bacon products. The manufacture won an award for their bacon product at the expo for the best Plant-Based Bacon proving it’s popularity.
Being plant-based isn’t enough anymore. With so much competition on the market, consumers want to know what they’re eating, know it’s good for the environment and good for them.
There is a big emphasis on quality and sourcing with plant trends leaning more towards clean and natural products.
Focus on sustainability
Today, the majority of meat and dairy alternatives are plant-based, but we learnt in as little as 5 years, the landscape could look very different! We attended a session on those leading the charge for cultivated meat, precision fermentation and the role of biotech in our food system.
The talk was led by Ira Van Eelen, daughter of Willem van Eelen who is otherwise known as the “Godfather of Cultured Meat”. Ira is the chairman of the “In Vitro Meat Foundation” which specialises in the manufacturing of meat products through tissue engineering which in turn has health, animal welfare and environmental benefits. The talk involved a video which explained how cell grown meat would be manufactured based on “the farm”. The cells are taken from live animals via a biopsy and held in an environment the same temperature as the animal (roughly 38°c) to grow and reproduce. When the cells have fully developed and grown, the cells would be harvested and used as cultivated meat. This concept is rapidly progressing with Governments from across the globe backing the idea. Could the idea that the cultivated meat is produced on “the farm” be seen as controversial but the producers would explain that this makes total sense and is where all the resources needed to produce cultivated meat are. Improved greenhouse gas (GHG) emission efficiency of production has been proposed as one of the biggest potential advantages of cultured meat over conventional livestock production systems.
The session also included precision fermentation which uses microorganisms to produce specific functional ingredients. Jevan Nagarajah, Co-Founder of Better Dairy discussed how they use synthetic biology and yeast fermentation to produce products that are molecularly identical to traditional dairy (same taste, textures, and nutritional profile) whilst also removing animals entirely from the equation. For example, through precision fermentation they can produce aged and matured animal-free cheeses that are molecularly identical to traditional dairy products without the use of animals. Eva Sommer, founder of Fermify, who are in the process of building a simple and fully automated production platform to address the issue of large-scale milk protein production using precision fermentation.
In summary, we thought it was great to see the variety and array of development and excitement in the vegan arena which makes it clear that it’s not a fad and is certainly here to stay! From visiting the talks and demonstrations at the expo, it highlighted that the future for vegan will rely on improvement of products to make like for like matches for meat so that flexitarians will make the switch, and transparency of products and ingredients for consumer acceptance, whilst all trying to stay at a reasonable cost as well as taking into account sustainability.
If you’re interested in our thoughts and learning from the expo, or would like to understand how we can help you develop your plant-based innovation, please contact us at mary.niven@dalziel.co.uk.
Restaurant Review My Delhi, Newcastle.
Posted on November 25th, 2022
My Delhi offers Indian street food, inspired by the streets and markets of India which for the past decade, seems to have thankfully been the way forward for Indian restaurants in the UK with one in five people eating Indian at least once a week (Mintel). Since opening, My Delhi has won BBC’s Britain’s Top Takeaways and further accolades include National Chef of the Year 2022, Best Street Food restaurant of the year (including both Asian curry awards and English curry awards) and most recently a Special Recognition Award for advancing the Indian restaurant industry.
As soon as you walk into the restaurant it gives off a trendy urban feel. The walls are brick and there are vibrant neon lights and graffiti as well as some walls being hot pink. It’s safe to say My Delhi is a modern day, ‘Instagramable’ Indian restaurant.
Predominately small plates, the menu comprises of authentic flavours from Delhi. The menu is split into Street Plates, Tandoori Street Plates, Roadside Stalls, and Itty-Bitty Nibbles. We began with Amritsari Fish, the lightest, crunchy battered fish lightly spiced with the addition of fresh herbs including coriander, cumin and nigella seeds served with a curried tartar sauce. The sauce added additional freshness to the dish as well as a zing that cut through the richness of the batter. Next, the Spicy Lamb Chops. Wow – full-flavoured, succulent and warming. The lamb must have been marinated in a spiced yoghurt considering how soft and tender they were. The tandoori masala rub had a building heat certainly delivered big flavour! We also tried the Aloo Tikki Chaat, crispy potato patty served with a spicy chickpea masala and drizzled with chutney. This was an interesting starter; the texture of the potato patty was very soft and had a creamy mouthfeel. The chickpea masala added texture and crunchiness, the dish tasted very comforting. The restaurant recommends a selection of 2-3 street plates per person.
Now for the curries! Classic dishes from the roadside found on the highways of North India. Punjabi Dhaba Chicken was similar to a bhuna, aromatic and fragrant with a creamy tomato flavour. The chilli was a medium heat level, and the chicken was succulent and soft. The curry was topped with Greek yoghurt giving it an additional creamy texture. The dish named ‘Kozi Curry’ stood out to us. This style of curry is popular in the east coast of India. It is a thick curry which is very rich in spice and holds a lot of heat, really packs a punch. In fact, we need some raita to cool down! The curry was fresh with zingy ginger notes and strong fresh chilli, I could taste coconut which was nicely balanced and created a very rounded flavour! We also tried the Dilli Paneer Butter Masala. Rich and creamy, cooked paneer, a popular cheese used in Indian cooking, in a buttery masala sauce. A lightly spiced curry with a building heat.
You can’t have authentic Indian cuisine without sides. We had a selection of Tandoori Laccha Paratha, Peshwari Naan and Chacha chips. A popular flatbread in Indian cuisine, this paratha was layered and coated in either ghee and covered in warming tandoori spices. The layers were similar to the layers you find with puff pastry, but the texture was soft and bready. Perfect for sopping up the flavours of the curries! The Peshwari Naan was rich and buttery. Inside the bread there was a dark, sweet mixture of desiccated coconut and sultanas fully blended and then topped with ghee. Lastly, the Chacha chips. Crispy on the outside and lovely and fluffy on the inside. So crispy it was as if they had a light and crispy batter around them. They were lightly spiced with cumin, coriander, and chilli flakes – absolutely delicious!
My Delhi is a lively, friendly, and enjoyable place to visit. The service was attentive without being imposing and the servers were all happy to answer our questions and queries as soon of the dishes were new to us! Reading an Indian restaurant menu and having never heard of some of the dishes is exciting – it’s wonderful that restaurateurs are bringing authentic dishes and flavour to our palettes.
For media enquiries, please email: mary.niven@dalziel.co.uk
A Festive World Cup!
Posted on November 18th, 2022
With the World Cup kicking off this November, it is set to clash with one of the most social times in Brits’ calendars: the festive season! Does this mean it could be possible that we will be toasting England’s successes through the tournament with mulled cider, wine, and mince pies.
The Three Lions’ final-reaching run in the Euros last year generated an additional £2.3bn of food and drink sales in the UK, and that’s not even including pubs (Grocer). Here’s hoping this year we do one better then it won’t just be the fans in wild ecstasy. Food and drink brands will be partying too. For as one of the biggest events on the planet, the football World Cup is an almost unrivalled opportunity to boost sales and entrench their brand in the hearts of millions of fans. Especially when the home nations do well.
Retailers and drinks brands have included the Word Cup in their Christmas marketing campaigns.
Would it be Aldi’s Christmas advert without Kevin the Carrot? Well, this year they’ve gone one better and involved the World Cup in their Home Alone inspired Christmas campaign. The ad stars football heroes ‘vegetablised’, including ’Ronaldi’, ‘Messy’, ’MmmBap’, ‘Roy Bean’, ‘Macaroony’, ‘Beth Swede’ and ‘Marrowdona’. As Kevin gets carried away with the rest of the characters, his wife Katie and children Baby, Chantenay and Jasper are seen on the flight he has just missed. Katie delivers the timeless Catherine O’Hara line “KEVIN!” from the Christmas staple, Home Alone as he is left in the airport. Kevin first appeared on TV for the retailer’s Christmas ad in 2016 – to rival the yearly viral John Lewis adverts. In previous years, Aldi has even sold soft toy versions of its vegetable characters in stores during the festive period.
Brewdog are also highlighting the World Cup this festive season stating, “With the World Cup falling in the festive season, there’s never been a better time to book in. Phenomenal food, incredible drinks packages and electric atmosphere guaranteed.” However, the drinks manufacture has had some controversial feedback following their marketing campaigns. The business partnered with comms agency Saatchi & Saatchi to create a series of billboards unveiled this week, which are designed to draw attention to a range of human rights abuses perpetrated by the 2022 host nation.
Dalziel Ingredient’s NPD team have developed some finger lickin’ food to munch in front of the match that’ll keep you going strong during the Games.
Head to our Instagram page for inspiration! Dalziel Ingredients (@dalziel_ingredients) • Instagram photos and videos
For media enquiries, please email: mary.niven@dalziel.co.uk