10 CRAFTBUTCHER l JUNE 2019 SUMMER BBQ 2019


LET’S TURN UP THE HEAT! The Summer period is one of the busiest times of the year for butchers and a real opportunity to maximise profit by introducing customers to new on trend products, exciting ways of display or perhaps offering an interesting and innovative twist on the mainstay favourites of burgers and sausages.


Consumers are becoming increasingly adventurous - whether that’s further to a meal eaten during a recent holiday, wishing to replicate a dish that they’ve enjoyed in a restaurant or seen on television or simply wanting to impress family and friends with something new or different. Also the Alfresco Dining experience is becoming more sophisticated not only in terms of the BBQ or outdoor kitchen itself but the range of flavour profiles, the way in which they’re combined often using many added value products in one cut or dish. A perfect example of this is the


various layers of flavour and texture that come together to make up a Black Garlic Burger Stack. Using a punchy Arthur Pipkins Chilli & Coriander Burger Mix or perhaps Firecracker Burger Mix, insert/ encase a slice of Gourmet Filling into the centre of the burger. The stack is then assembled, brushed with Black Garlic Marinade and garnished prior to display.


“Quality and Innovation are at the core of what we do. We are inspired by many sources of data and insights, from large data houses to food blogs and via menu tracking but it’s our customers that offer the most inspirational direction. My team takes great pride in the relationships that we have with our supply partners and above all, our customers. This approach helps us to shape how we identify, select, develop and launch products that are not only innovative, exciting and on trend but always benefit our


customer and the consumer too. We’re already tasting and trying out new products for BBQ 2020 as it’s such an important opportunity for us to support the UK’s butchers and to tempt new consumers into their shops with fantastic counter displays” says David Brennand, Managing Director of Innovative Food Ingredients Limited.


include; Named Chillies & Heat, Healthier Eating and Convenience without Compromise. The butcher can offer their customers all three in simple to prepare, attractive, tasty and profitable added value options.


“We have launched several new products that are bang on trend and in line with


SUMMER EATING


There are several market drivers this year but there appears to be three key culinary and flavour trends for BBQ 2019 and these


customer feedback. From our spicy hot Lafiness Habanero Chilli and the rounded and complex Buffalo Marinade, to the Arthur Pipkins Firecracker Burger Mix to our Meat & 2 Veg range of sausage mixes, including Kansas BBQ Style, Middle Eastern Style and Mediterranean style. Customer feedback has been very pleasing especially when some of the comments made by consumers include “they’re the best sausages I’ve ever tasted!” Of course meat will always be our hero but the use of a specially formulated sausage mix and the addition of dried apricots, chickpeas, spinach, butterbeans and red kidney beans not only make the sausages look amazing but taste fantastic too.” says David.


For further information, contact: David Brennand (Managing Director) IFI at david@ifing.co.uk or visit the website www.ifing.co.uk n


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