shelf talk
packs, promotions, people
what’s trending NICK BAINES KEEPS YOU UP-TO-DATE WITH THE NEWEST DISHES, FLAVOURS AND INNOVATION IN FOOD AND DRINK Orange wine There are two types of orange wine – those that have turned orange through oxidisation and those that gain their colour from contact with grape skins. Both are enjoying wide acclaim at the moment, gracing restaurant wine lists and even some retailers’ shelves; Ottolenghi is now selling them both to drink in or take home. Those who enjoy sherry are likely to be a fan of these amber hued wines, which are complex, slightly tannic and often carry a little acidity. Mojama Cured meat is an enduring favourite on the deli counter but it seems we need to make room for a littleknown Spanish favourite made from fish. Mojama is salt-cured, air-dried tuna loin that’s served sliced paper thin, much like jamon. Mojama is being used at Liverpool’s Lunya and at Alresford’s Polpo Negro where it’s served with watermelon and olive oil. Brindisa currently imports whole 500g pieces of mojama that can be cut to order. Basque Beef Old dairy cows might not be the first thing you think of when considering the best beef, but that is what’s hitting the menus of restaurants up and down the UK, including as Cumbria’s Lake Road Kitchen and Bristol’s Bellita. Txuleton, as this style of beef is called in Northern Spain, comes from Basque or Galician cows which have been slaughtered at between eight and 18 years old. Expect a big payoff in complexity and length of flavour. Charcoal The onslaught of superfoods never lets up and right now we’re seeing the resurgence of charcoal as an ingredient, and not just in crackers. Press London, the hyper-designed, achingly cool juice specialist, recently launched a charcoal lemonade and it says the ‘activated’ charcoal is great for detoxes and aids the healing process of the body. Love it or loathe it, the health food market provides a ton of retail opportunity. Impossible Burger California based Impossible Foods has significantly raised the bar when it comes to faux-meats with a burger that looks, tastes, and feels like a real one – it even bleeds red juices. The impressive meat substitute has been advocated by the most carnivorous of chefs, with Momofuku’s David Chang making it a permanent fixture on his menu. With vegan ingredients like seitan also starting to appear more commercially now too, you can expect the meat substitute market to enjoy serious progression this year.
Scarlett & Mustard serves up salsa Made with 66% fresh local tomatoes, Scarlett & Mustard’s new trio of salsas are said to “pack a punch”. The additive- and gluten-free products – Cool & Classic, Hot & Spicy and Subtly Smoked – all come in wholesale cases of 6x300g for £12.54. Each jar has an RRP of £2.99. www.scarlettandmustard.co.uk
Find French artisans with new trade site Retailers and restaurants can now source a wide variety of French artisan products and regional specialities directly from producers via a new trade-only website. Gourming, developed by the Led Duff Group, is focused on showcasing small-to-medium-sized food businesses, particularly those new to exporting, so many of the products listed have not been available in the UK before. Currently, the site lists more than 5,000 products from 250 producers, all of which have met traceability audit standards. www.gourming.com
Highly traceable honey seeks independent listings Origin Honey is now seeking independent retail listings for its runny honeys, which can be traced back to specific postcodes. The brand, which is part of ethical beehive company Plan Bee, offers a number of Founders Reserve honeys (case 12x227g jars, £60.00+VAT), selected by the company’s founder Warren Bader. Each batch can be traced to specific hives, whether they are inner-city or rural bees, and boasts specific flavour profiles depending on the origin – hand-written on each jar. Origin also produces Honeygar, a blend of its
honey and British apple cider vinegar, which is said to have a number of health benefits when consumed by the spoonful or used in stir fries and salad dressings. Cases of 12 bottles cost £43.68+VAT. www.originhoney.com
Easy Bean adds snap Easy Bean has added Cheddar Crunch and seaweed & sesame to its chickpea crispbreads. The new flavours come in 110g cartons of six crispbreads (RRP £2.95), with eight cartons per case. All three of its original crispbreads – Moroccan spice, seeds & black pepper, mung bean & chive – have received Great Taste awards. www.easybean.co.uk
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Vol.18 Issue 2 | March 2017
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