Eurostar Commodities announce huge investment in facilities.

UK-based ingredients supplier, Eurostar Commodities, has announced a significant investment in clean-label production facilities at its Yorkshire headquarters.

The new state-of-the-art facility will house a dedicated allergen-free and clean-label production plant to supply volume to UK industry and represents a considerable investment of more than £600,000, report the company. Eurostar Commodities will increase its range of own-label premium gluten free and clean label flours, and will also supply a rapidly expanding manufacturing market, they have revealed. The move comes in response to a global trend in consumer demand for clean label products and Eurostar Commodities will also become the only clean label gluten free chapati flour manufacturer in the UK, they claim (the global clean label ingredients market size was valued at $38.8 billion in 2018, and is projected to reach $64.1 billion by 2026, growing at 6.8% from 2019 to 2026 according to Allied Market Research data). Jason Bull, director, Eurostar Commodities said: “We have been developing gluten free and clean label products for the last five years. We have been watching this market grow in quality and expand in consumer interest. We are delighted to be able to champion this global trend. We believe that we can make a positive impact on UK industry driving clean label forward, helping people to make good choices around their health and wellbeing. Gluten free and allergen free is here to stay, people deserve the very best high-quality foods, and we are here to help them.”

Clean label refers to creating a product using fewer and more easily recognised natural and wholesome ingredients - ingredients you can pronounce, ingredients that are non-GM (genetically modified) and ingredients that do not contain artificial colours, gums, additives, preservatives, or E numbers, say Eurostar Commodities, whose new facilities will focus on health and wellness to create products of which they are proud.

Eurostar’s gluten free chapati flour offers a workable dough, and produces soft and flexible chapatis that smell, feel, and taste just like the real thing. Other products will include gluten-free, clean-label, plain and self-raising flours, pizza flour, tortilla wrap flour, flat-bread flour for home cooking and for industry. Further new launches of branded ranges of products are planned for 2022.

Estom launches Properoni

Estom, a supplier of some of the finest pepperoni to the UK’s leading pizza restaurants since 1968, has launched Properoni® – pepperoni made properly, say the company, and the first truly premium, contemporary pepperoni brand which aims to bring the quality and flavour of the absolute best tasting pepperoni home.

Available in Original and Hot Paprika flavours, Properoni’s 80g packs have an RRP of £2.99 and are available online and specialist retailers, helping to bring premium quality to a category previously dominated by low quality, commoditised own label offerings, say the company, as well as providing the consumer with a brand backed by experience, passion, and an authentic history.

The key differentiating feature of Properoni is its taste profile – highly regarded by many experts, chefs, and customers alike – and stemming from the quality of its ingredients and a timehonoured production processes (no preservatives are used and Properoni is free of nitrites, nitrates, and any additives).

Whilst Properoni works perfectly on a pizza, its versatility and quality elevate any dish – in pasta, stews, risottos, salads, sandwiches and more due to its smoky aroma. It doesn’t need to be cooked and can be enjoyed straight from the pack as a snack or served on a charcuterie board.

Tom Horvath Neumann, founder of Properoni, said: “Pepperoni is the nation’s favourite pizza topping but we consistently heard that consumers wanted a premium product they could enjoy at home, away from the pizzeria. Properoni delivers this in every respect. I am delighted to see the genuine excitement this product is bringing into homes and the feedback has been overwhelmingly positive.”

Heinz Professional Mayo is available in 5l and 10l pails, with a one-month shelf life from opening.

Kraft Heinz launches new Professional Mayo

Kraft Heinz has launched Heinz new Professional Mayo for chefs, the perfect solution to even more culinary needs, say the brand.

Retaining its consistency during frying, grilling and baking, while providing the same great flavour for blending and chilling, Heinz all-new Professional Mayo is ideal for use in a range of recipes to suit pubs, restaurants and casual dining, carrying subtle or strong flavours during blending and chilling and retaining its smooth texture in dishes that require frying, grilling or baking.

Chefs can use Heinz Professional Mayo in coleslaws, sauces and sushi as well as comfort classics like fritters and pizza. Ready to rock - direct from the shelves - it binds hot or cold ingredients, blending flavours with ease.

Asmita Singh, marketing lead, UK foodservice at Kraft Heinz said: “Mayonnaise can be a chef’s secret ingredient to enhance dishes behind the scenes, not just as a dipping sauce but as a highly versatile ingredient.

“We polled chefs to find out what they wanted from a mayonnaise, and used this insight to create one product to meet their needs - Heinz Professional Mayonnaise. Consistent food quality and operational simplicity are more important than ever. This new product delivers on delicious creamy flavour while providing much soughtafter versatility across a variety of applications (and temperatures!).”

Mareno creates 2-in-1 Plancha

The newly launched Mareno ‘Star 110’ 2-in-1 plancha is perfect for both direct and indirect cooking, say its creators.

With four independent heating zones for diff erentiated cooking, each controlled each controlled by its own thermostat, the plancha is ideal for à la carte operations carte operations where the chef where the chef needs high production capacity and situations where there is a need to quickly move pots without lifting them. Thanks to its completely fl at surface, the chef can easily use it for cooking with a number of small sauce pots simultaneously, something that is much harder to do on a gas range with pan supports.

The chrome hotplate - which is the best solution for avoiding taste transmission - maintains heat and reduces heat loss, both of which deliver signifi cant energy savings. It is also very easy to switch from indirect to direct cooking and viceversa, and a proper multi-function unit.

The maximum temperature on each of the 4kW zones is 350°C - more than enough for cooking with pots – and this means that temperature in the kitchen is lowered, along with energy consumption. There is no drawer to collect water/grease after cleaning the plate, instead there are two drain holes, one front, one back, which allow any water/grease to be discharged into a container below. The 900mm wide plancha also comes with a wide drain channel that can be fi lled up for cooking/ cleaning.

Available with either a pass through cabinet or electric oven under, list prices for the Mareno ‘Star 110’ 2-in-1 pancha start at £8000.

New pasta brand launch

Roc Co Brands is off ering it new Pasta Per Tutti (“pasta for everyone”), whose range consists of three classics: penne, fusilli, spaghetti, and costs £1.09 – £1.19 per 500g retail pack. Entrepreneur Aldo Chiappetta created the business during a time when pasta was extremely hard to come by. When the food parcel scheme fi nished, he realised that he wanted to make good quality, aff ordable pasta available to everyone, out of which the brand was born.

The iconic tubular-shaped penne pairs well with any thick pasta sauce or can be used in a pasta bake or a pasta salad, the company advise, and the corkscrew-like fusilli will suit numerous pasta recipes, whilst cylindrical spaghetti is ideal with a creamy carbonara or a spaghetti Bolognese, they suggest. Importantly, Aldo Chiappetta is also keen to give back to the charities who helped him when his family were in need eight years ago. For every bag of pasta sold, Roc Co Brands are donating 5% of the profi ts to the NHS Charities Together, Evelina London Children’s Hospital and Ronald McDonald House Charities UK (in 2012, each charity played a crucial role enabling the survival of his son, Rocco, after he was born with several serious medical conditions).

“We will never ever be able to truly thank these three charities for everything they have done for my son and our family. Roc Co Brands range of pasta is our way of saying thank you and raising awareness of these great charities,” said Aldo Chiappetta.

Pizza Hut expands partnership with Beyond Meat

Following a successful trial last year, Pizza Hut Delivery has added Beyond Meat® as a permanent feature on the menu to meet the growing consumer demand for more diverse protein options.

The range of three new Beyond Meat toppings, Beyond Italian Style Sausage™, Beyond Beef® Crumbles and Beyond Pork™ Crumbles, are the perfect meat-free option sure to satisfy even the biggest of carnivores, feel the brand, having been launched exclusively at Delivery Huts nationwide. Consumer trends and tastes are always changing and with meat-free options trading well throughout lockdowns, Pizza Hut observe, and who way that they are proud to partner with Beyond Meat to bring increased choice and expanded vegetarian off erings to its menus.

Pizza Hut Delivery continues to grow, with recent data showing the double-digit growth the brand saw during lockdowns in 2020 has continued throughout 2021. Beyond Meat pizzas were trialled at select stores in 2020 and resulted in positive feedback with encouraging product performance. Pizzas and sides now available for delivery and collection on a permanent basis include the Beyond Italian Style Sausage Supreme (meat-free Beyond Italian Style Sausage, mozzarella cheese, mixed peppers, mushrooms and red onions), Beyond Three-Meat Three Cheese (meat-Free Beyond Italian Style Sausage, Beyond Pork Crumbles, Beyond Beef Crumbles, mushrooms, triple cheese blend and red onions), Beyond Beef Sizzler (meatfree Beyond Beef Crumbles, mozzarella cheese, red onion, jalapeños and green chillies) and Beyond Italian Style Sausage Tear & Share Topper (mozzarella cheese and garlic folded pizza bread, topped with meat-free Beyond Italian style Sausage, and cut into strips for easy sharing).

This launch is part of a larger, global strategic partnership between Pizza Hut and Beyond Meat and builds upon previous announcements in the US, Canada, Belgium and Puerto Rico, Pizza Hut having also partnered with Beyond Meat for their leading expertise in plant-based protein and their ability to attract a younger consumer base, including Gen-Z and millennial consumers, they add. Amelia Riba, chief brand offi cer at Pizza Hut said: “Last year we were the fi rst pizza chain to bring Beyond Meat toppings to the UK, and we’re delighted to introduce them across the country this year. We are proud to always bring delicious new innovations right to our customers, and by partnering with Beyond Meat we are off ering more fl exitarian and meatfree options without sacrifi cing any fl avour.”

PizzaExpress dishes up industryleading digital innovation

PizzaExpress has now launched the fi rst elements of what they say is a multi-faceted new digital innovation strategy that will bolster customer experience in restaurants and online and strengthen the brand for the future.

Among the industry-leading innovations are a Customer Support Virtual Assistant known as PeterBot, improvements to its signature Piccolo Corner, and pay at table functionality alongside a digital menu – all designed to increase PizzaExpress’s ability to off er customers great service in restaurants, online and wherever they need it.

PizzaExpress says that it is the fi rst casual dining brand to off er a bot specifi cally for customer support that operates separately from its booking and ordering technologies. Named after PizzaExpress’s legendary founder Peter Boizot, PeterBot has been designed to support customers on their digital journey wherever they need it. With the ability to answer a wide range of questions and enquiries, PeterBot ensures that customers have access to all the latest information, whilst also learning from all the questions it receives. A customer support virtual assistant instantly updates FAQs and PeterBot is fully integrated with the brand’s CRM technology so customers can message its customer service team if necessary.

In the fi rst month of its launch PeterBot successfully answered almost 11,000 queries, becoming an integral ‘member’ of the PizzaExpress team and ensuring customers are supported 24/7.

PizzaExpress has also developed Extra Bite, its online content platform that enables customers to enjoy the full PizzaExpress experience when dining at home via its delivery and retail range. Featuring a range of content from curated music playlists to family games, recipe ideas and conversation starters, Extra Bite goes the extra mile to off er additional value to customer with exclusive competitions, rewards, and prizes with partners including Coke and Peroni. At-home customers can easily access the Extra Bite platform by scanning a simple QR code on the delivery packaging and on the box of Cook at Home retail pizzas.

Delivering creative and fun experiences for younger diners has always been a key focus for PizzaExpress, so it has developed a digital version of its famous Piccolo packs. The Piccolo Corner platform gives families everywhere the opportunity to enjoy interactive games such as Word Searches, Crosswords, and an interactive piano to engage children. Downloadable activities from crafts to recipes and restaurant role play are also available, leading the site to become an instant hit. Thousands of families have enjoyed the content at home and in restaurants - Piccolo Pack QR codes are included on tables for families to access the content as they wait for their meals, as well as the packaging of retail pizza boxes.

The ability to pay at table using the PizzaExpress app has rapidly become very popular in restaurants, they report, as it helps customers to enjoy the perfect combination of the personal service of the PizzaExpress front of house team alongside the convenience and speed of mobile ordering and payment. Developed alongside the digital menu, the cashless payment system is accessible via a QR code and allows customers to click through and select their favourites, before placing their order and making payment.

Zoe Bowley, managing director at PizzaExpress, commented: “PizzaExpress has been a lead innovator for decades. Ever since Peter Boizot brought the fi rst authentic pizza oven to London in 1965, we’ve relied on quick thinking, strong ideas and an ability to introduce new concepts and technology quickly to give our customers a great experience. We are immensely proud of the speed at which our latest digital innovation plans have come to fruition and are very pleased with customers’ reaction to each one. We’re always looking for new ways that we can use technology to help our customers and support our teams in delivering high levels of service and enjoyment.”

Pizza Italiana arrives in London

Following a hugely successful soft launch period, Piazza Italiana is now offi cially open.

Housed in a grade II listed building - the former home of British Linen Bank - on Threadneedle Street, the restaurant’s combination of traditional Italian cuisine and spectacular surroundings has already attracted a loyal following.

Originally launched in the historical district of Moscow and then over the Baltic Sea to the Old Town of Riga, Piazza Italiana has now been brought to these shores by Victor Ravdive, whose Resto-Rātors brand has launched multiple international food and drink concepts.

Victor Ravdive has collaborated with the brand’s original founder, Sicilian-born maestro Remo Mazzucato, to create Piazza Italiana’s culinary off ering.

Remo Mazzucato has drawn on over 50 years’ experience to devise a superlative menu, based on classic recipes from all over Italy that are focused on authenticity and seasonal ingredients. Although many of these dishes change according to the time of year, certain off erings remain constant, among them signatures such as Sea Bass Carpaccio, Ravioli King Crab, Ossobuco, Gorgonzola Carpaccio and Tagliolini Al Tartufo.

Share a Slice donate over 13,000 pizzas to those in need

South-London based pizzeria, Share A Slice, is a social enterprise restaurant, aiming to combat hunger suffered as a result of growing poverty across London.

For each of their delicious pizzas purchased, Share A Slice donate one to those in need via their charity partners and weekly food drives. They have now donated over 13,000 pizzas to those in need including those affected by homelessness, and to NHS workers or tube and supermarket staff during the pandemic

Share A Slice pride themselves on their authentic Neapolitan pizzas, using only the freshest of ingredients imported weekly from Italy, transporting your tastebuds to sunny Naples. Share A Slice was founded by Raj and Sandeep, following their extensive training in Naples, where they learnt to make high-quality, authentic pizzas under the watchful eye of Master Pizzaiolo, Enzo Coccia at Pizzeria La Notizia.

Founders Raj and Sandeep said: “At Share A Slice, we think everyone deserves to have access to a hot meal, which is why our one for one model is at the very core of our brand ethos. Living in a pandemic for the past year has hit vulnerable groups hardest and stressed the importance of giving back to the local community. Buy a delicious pizza for yourself and give one to someone in need at the same time, it’s a win-win situation!”

The dynamic duo set up the philanthropic pizzeria following a conversation with a homeless man outside Old Street which highlighted the need for more sources of warm food for the community. This inspired their one for one model, donating one of their mouth-watering pizzas for each one purchased at either of their locations.

Whether you’re looking to tuck into something tasty whilst surveying the city atop the famous Bussey building or down at Pop Brixton with your mates, Share A Slice have got you covered at their South London branches, and by buying a delicious pizza for yourself, customers are ensuring someone who really needs it receives a hot meal at no extra cost.

Karen Betts appointed FDF chief executive

Karen Betts is to be the new chief executive of the Food & Drink Federation, the FDF has announced, having led the Scottish Whisky Association since 2017.

A lawyer by background, Karen Betts previously had a two-decade career in the Foreign Office and Diplomatic Service, latterly as HM Ambassador to Morocco, and will succeed Ian Wright, who steps down at the end of 2021 after seven years in the role.

Announcing the appointment, FDF president Jon Woods said: “Karen Betts has an outstanding track record of achievement representing both our country, and one of our most important and valuable industries. This is a time of unprecedented change and opportunity for the food and drink industry. As we emerge from the challenges of Brexit and Covid-19, Karen will bring great understanding of, and experience in, working closely with governments and some of the world’s biggest consumer goods companies. She has spent the last four years speaking for an industry with deep provenance and a range of businesses of all sizes determined that they, too, should be heard.

“In the last seven years, FDF has entrenched its position as the leading representative organisation for food and drink manufacturing. Membership has grown five-fold to almost a thousand companies. FDF’s unique mix of advisory services and advocacy, and the unparalleled expertise of its staff, offer a great platform for further dynamic growth. We are confident that Karen is the person to lead the FDF into an exciting and successful future.”

Karen Betts added: “I am delighted to have been appointed as the Food and Drink Federation’s new chief executive, to represent the huge range of companies that keep food on our tables and make up UK’s largest manufacturing industry. These are rapidly changing times, with challenges and opportunities for the industry to grasp in everything from addressing climate change, to skills and livelihoods, and healthy diets. I am looking forward to working with the FDF’s members, the FDF team, with government and other organisations as we find the best answers to these questions for all involved.”

Sveba Dahlen P-Series is back in black!

Leading Swedish manufacturer Sveba Dahlen has added a new Beyond Black line to its popular P-Series of electric pizza ovens.

The new Beyond Black pizza oven is both eye-catching and functional, say the company, and is made of black stainless steel with an anti-fingerprint coating which is exceptionally easy to clean and protects the surface from grease stains and dirt.

The exclusive Beyond Black design is available with one, two or three decks and can accommodate up to 18 pizzas at once (P603). In addition, its excellent cleaning properties and stylish design, the Beyond Black line boasts the same features and baking results as all P-Series pizza ovens from Sveba Dahlen.

The efficient heating system of the P-Series incorporates high performance heating elements and two temperature sensors which ensure that heat is distributed quickly and evenly to reach the right temperature, whilst the thick pizza stones retain heat throughout the baking. If the oven is needed in a hurry, the Turbo start function automatically heats up the oven quickly to the set temperature.

The P-Series is also superbly insulated, retaining heat inside the oven to enhance energy efficiency and create a more comfortable working environment. In addition, the ergonomic design means the P-Series Beyond Black is easy to use and can improve workflows. Its solid, robust and compression-sprung door includes bead-blasted stainless steel handles which are cool to the touch.

Commenting on the new addition to the Sveba Dahlen P-Series, Steve Morris, sales director at Jestic Foodservice Solutions said: “Sveba Dahlen’s P-Series has been a popular pizza oven choice with operators for a number of years thanks to its performance, energy efficiency and quick and even heat distribution. The new P-Series Beyond Black line looks stunning and will make a real design statement in any restaurant – plus with its easy to clean coating it offers both style and practicality.”

The P-Series Beyond Black can achieve baking temperatures up to 350°C and includes pizza stones, two pull-out shelves, a digital panel which makes the oven both energy efficient and easy to use, plus robust legs with lockable wheels make it easy to move for cleaning.

An optional energy saving timer can be set for when there is less to do in the restaurant, whilst a programmable weekly timer with start and stop settings allows you to plan your week so you can arrive to an already heated oven.

Seggiano helps bring back the Christmas cheer

Seggiano, a brand that sources and develops the very best specialist Italian food, working with top artisanal producers who use clean ingredients and traditional methods, has announced its festive food line up for 2021. The collection includes genuine artisan panettone cakes with clean label ingredients, including new for 2021, an award-winning Chocolate Panettone which joins favourites Classic, Chestnut, Limoncello, Bonci (soused in sweet wine) and Mini Vin Santo cakes - available in Classic and Chocolate.

There’s also Baked Calabrian Fig Ball, Panforte (the medieval speciality of Siena, in a choice of Traditional, Chocolate and Fig & Walnut flavour), Chocolate Fig Salame (a pairing of figs, fruit, nuts and chocolate to serve with dessert or coffee at the end of a festive meal) and Chocolate Covered Fruits (handmade dolcetti featuring local fruits and nuts dipped in premium dark chocolate and available in Chocolate Rum Figs, Chocolate Cherry Figs and Chocolate Candied Clementines).

David Harrison, Seggiano co-founder said: “Christmas 2020 was a muted affair because of the pandemic’s dramatic impact on the traditional family seasonal celebrations. This year, we want to help retailers bring back the festive spirit and support the growing consumer trend for discovering exciting, superb quality food experiences - both for the customer themselves as well as a gift for their loved ones.”