The Ready Meals Award finalists include ALDI Specially Selected Restaurant Meals, Birds Eye Lightly Seasoned Fish Fillets, I&J Fish Strips, Microwave Beef, Organic Bubs, Pitango Organic and Carbon Neutral Risotto Range and Fresh Curry Meals and Wild Rocket, Baby Spinach and Salad Mix. FOOD Magazine congratulates all the finalists in this category.
ALDI Specially Selected Restaurant Meals
In conjunction with ALDI, Creative Food Solutions have developed a range of ready-to-heat-and-serve restaurant quality meals for the retail market. Each product contains two portions of either 180 gram, Boneless Breast of Chicken or 180 gram, 150 day Grain Fed, Angus Beef Medallions served with a variety of freshly made chef-quality sauces. The range covers cuisines from classical (Beef Medallions in Green Pepper Corn Sauce) to modern Australian (Beef Medallions in Forest Berry and Port Wine) and Asian influenced (Chicken Breast in Roasted Peanut Satay).
Birds Eye Lightly Seasoned Fish Fillets
Birds Eye’s 100% skinless and boneless fish fillets are lightly seasoned in herbs, spices and crumbs. They come in a range of flavours: Lemon & Cracked Pepper, Garlic & Parsley and Sea Salt, are a good source of Omega 3, contain no artificial colours or flavours, and have the Heart Foundation Tick. With more fish and less crumb than regular crumbed fish portions, Birds Eye Lightly Seasoned fish fillets are available in 400g packs of 4 fillets, not as a complete meal on their own, but rather as a meal component.
I&J Fish Strips
Fish Fingers are a traditional format over 50 years old that have started to lose some relevance with consumers in the face of alternative options. I&J Fish Strips are an evolved offer, designed to cater for a broader range of usage occasions. The Strips are made from fish fillets coated in seasoned crumbs. The product range caters to versatile ways for consumers to enjoy fish and was developed as a move away from traditional formats to invigorate the category.
Increases in the number of working women and changing trends in ethnicity have led to greater indulgence in microwave cooking. For those with time constraints, who are on the lookout for easy meal solutions, taste, food quality, and convenience are attractive factors. Cargill’s Microwave roast beef is an innovative new beef product that is ready-to-cook and guarantees a juicy, soft and tender textured meat. The product is presented in microwave-safe packaging for microwave cooking or can be removed from the packaging and roasted in a conventional oven.
A range of ready-to-serve children’s meals made from 100% certified organic fresh ingredients, Organic Bubs’ meals are prepared by hand in small batches, using home-style cooking methods such as steaming, baking and slow cooking. Using the finest Australian-grown produce from certified organic growers and wholesalers, ingredients are cooked fresh and immediately snap-frozen to lock in all their natural flavour, colour and nutrients, and to avoid over-processing.
Pitango Organic and Carbon Neutral Risotto Range and Fresh Curry Meals
Pitango are the world’s first fresh meal manufacturer to become carbon neutral with carboNZero certification. Using premium ingredients grown in the New Zealand’s south island, and importing premium organic ingredients from hand-picked sites around the world, Pitango’s gourmet meals are made with the highest quality ingredients, and are presented in stylish packages with artwork to emphasise the products’ unique benefits.
Wild Rocket, Baby Spinach and Salad Mix
Ladybird’s organic, pre-packed salads were created to fill a void in the marketplace for quality, quantity and continuous supply of organic salad mixes. Because leafy greens absorb chemicals far more readily than other vegetables due to their surface-area-to-volume ration, the ingredients in these salads, which are organic and not sprayed with pesticides, are far safer to eat. The salads are packaged in a new compostable material, made from corn, and creating a perfect, healthy fusion – inside and out.
The Ready Meals Award is proudly sponsored by Kerry.
Lena Zak is the editor of FOOD Magazine.