Food file - Quick Bite
Emile Tissot has launched a new range of frozen sponge puddings, including syrup sponge and jam sponge.
The puddings can be microwaved from frozen in 30 seconds and come in individual 150g portions. They are available in cases of 24 at £13.20 a case. For more information call 01952 417776.
A new range of sous vide Aberdeen Angus pre-cooked meat dishes has been launched by GLENDALE of Manchester. The meat is being sourced through the Specially Selected Scotch Beef quality assurance scheme, backed by Quality Meat Scotland. These dishes are part of the company's Concepts range and the new products will include Aberdeen Angus beefburgers, meatballs, sausages, steaks, beef casserole and chilli. For more information contact 0161 7368652.
Three new flavours have been added to UBF FOODSOLUTIONS range of Knorr Bouillon Pastes. They are roast beef, roast chicken and rich vegetable. The bouillons contain no artificial colourings and less than 1g of salt per 100ml made up. For more information call 0800 7833728.
iB FOOD has launched two new egg pastas made to a traditional regional recipe and technique in the gastronomic centre of Italy, Emilia-Romagna. The Gramigna Tricolour is a mix of small, tube-shaped egg, tomato and spinach pasta pieces. Farfalle Rigate is a ribbed bow or butterflyshaped egg pasta. Both are ideal with robust sauces such as pesto served with sunblushed tomatoes and baby artichoke hearts. For more information contact 0800 252522 or visit www.ibfoods.com
NESTLÉ FOODSERVICES has launched Chef Jus de Poulet. The product comes in tins of 585g, which will make nine litres of stock. It is freeze-thaw stable, bain-marie stable and can also be microwaved. Celia Pigott, brand manager for Chef said: "Unlike its traditionally-made counterpart, Chef Jus de Poulet takes literally seconds to make. "It takes all the time-consuming work out of the preparation, which means chefs are free to use their time more effectively, and when you're running a busy kitchen, that's important." For more information call 0800 742842.
Fine Dining by BERNARD MATTHEWS has been totally redeveloped, offering caterers a range of new dishes including vegetarian starters, main course entrées and desserts. There are 16 products in the launch range including savoury Somerset Brie & Asparagus Cheesecake, Moroccan Crusted Lamb Racks and Roast Butternut Squash Yellow Pepper & Sunflower Seed Strudel. Grand Marnier Brioche Bread & Butter Pudding is among the desserts. Lesley Simkins, Bernard Matthews' marketing manager, says: "These are prepared dishes but with no element of compromise about them: they are aimed at the premium end of the catering market." For more information contact 01603 872611.
APETITO has launched two new handheld pastries - the Tandoori Chicken Bake and Broccoli & Blue Cheese Bake. The products can be cooked in 25 minutes from frozen and have a suggested retail price of 99p. They come in cases of 20.
DELIFRANCE has launched a thaw-andserve Normandy Apple Tartlet. A speciality of the northern French region, the tartlet is made from 40% fruit with a rich shortcrust base, creamy almond filling, apricot glaze and apple topping. The dessert can be baked off from frozen in 10 minutes or defrosted. For more information contact 0116 2571871
