product update
sauces & dressings
Condiments of the season
Scottish start-up S’aussie has two Australianinspired sauces that it says work as both table sauces and marinades. Launched in October, Spicy Outback Barbie Q and Sizzling sweet chilli sauce are free from additives and suitable for vegans. Both come in 310g bottles (RRP £2.65) in trade cases of six.
As shoppers start dusting off barbecues and salad bowls for the summer season, MICHAEL LANE checks out the latest accompaniments for outdoor – and indoor – dining Importer Bespoke Foods will introduce a number of barbecue condiments from across the Pond next month, including additions to its range of French’s products. French’s Classic BBQ sauce (250g) and Sweet & Tangy BBQ sauce (260g) will be available to the trade for £1.50 with an RRP of £2.49 each. Also new in May will be a range of Rufus Teague barbecue sauces in 454g bottles (trade £3.55, RRP £5.99). The Kansas-based producer’s Touch O’ Heat and Honey Sweet sauces are both all-natural and gluten-free. Bespoke has sourced products from Mexican producer San Marcos, including a chipotle BBQ sauce and three salsas – chipotle, Mexican, and green Mexican – all available in 230g jars.
www. saussie.co.uk
Forest Products has tweaked the recipe for its sweet chilli & tomato sauce by upping the pepper content to provide a medium heat. The Dorset-based producer, now part of fellow West Country firm The Bay Tree Food Co following a merger last September, says the sauce is suitable both as a dipping sauce and as an accompaniment to barbecued meats. The product, which is part of Forest Products’ personalised range, comes in 250g bottles and has an RRP of £2.85. www.forestproducts.co.uk
www.bespoke-foods.co.uk
Saladworx has launched a new range of Scottish themed dressings to sit alongside its own Highland-grown salad leaves. Its Hebridean seaweed & lemon, heather honey & Arran wholegrain mustard, tarragon & elderflower, dill & lemon, raspberry & chocolate-mint, and calendula & garlic dressings are all available in 250ml bottles, which have an RRP of £5-£6. All the dressings – which have already won a Highlands & Islands award for Healthier Food and Drink – are made with Scottish cold-pressed rapeseed oil and herbs grown by Saladworx.
Norfolk’s Jubberwacky has developed a plum sauce, which it launched at the tail end of last year. The sauce – made with plums, garlic, ginger and chilli and sweetened with the producer’s own honey – comes in 280g bottles (wholesale £2.75, RRP £3.95). alison.jubb@btopenworld.com
www.saladworx.co.uk
Following last year’s release of its hot sauce made with baobab, producer Bim’s Kitchen has expanded its range of products featuring the African ‘super fruit’ including a smoky baobab BBQ sauce in 400g jars (£17.70 per case of six, RRP £4.00 each). Bim’s sweet baobab hot sauce comes in 100ml bottles (RRP £4.00, cases of six £17.70). All of the baobab-based products are suitable for vegetarians. www.bimskitchen.com
Stokes Sauces has teamed up with Chase Vodka for its latest creation, a Bloody Mary ketchup. Suffolk-based Stokes says the product is as packed with tomatoes as its normal ketchup but also contains spirit vinegar and enough vodka to give it a “kick”. The sauce is available in a 300g bottle with an RRP of £2.98. www.stokessauces.co.uk
Top sellers…
& Oils, … at Olives Swansea essing
& thyme dr Jme beetroot mer herb Food Co sum The Bay Tree dressing dill sauce Coln Valley chilli & Food Co hot The Bay Tree g garlic dressin are sauce Delouis tart
Henshelwood’s has launched two sauces as part of a new ambient range it is developing. The firm, based on the Isle of Bute, created a horseradish cream and a dill & mustard sauce in response to demand from customers. Recipes were developed with the help of Abertay University’s food technology centre to give a good ambient shelf life to a style of product more often found in the chiller. Cases of six jars (200g, RRP £3.10) are available to retailers for £12.60. Henshelwood’s will add more recipes to the range soon. www.henshelwoodsfinefoods.co.uk
Vol.13 Issue 3 · April 2012
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