A variety of chilli sauces developed by Australian regional food manufacturer Bryon Bay Chilli Co have had a sizzling debut in Bangladesh.
Byron Bay Chilli Co launched six varieties of its sauces – Smokin Mango, Spicy Lemongrass, Fiery Coconut, Heavenly Habanero, Green Jalapeno and Red Bengali – to meet the growing demand for high-quality chilli sauces.
The well-known Australian condiments will be sold through Bangladesh’s largest processed food conglomerate, PRAN Agro Ltd.
PRAN Agro manufactures more than 200 international-standard products in 10 categories, and exports to more than 100 countries.
Under a licensing agreement, PRAN Agro will also produce the sauces at its factory in Natore. This is the first agreement of its kind to produce food products in Bangladesh using Australian recipes, technology and branding.
“While other Australian sauces and salsa products are imported and sold in Bangladesh, we secured a licensing production agreement with PRAN Agro late last year which will give us an edge in the market,” said John Boland, Bryon Bay Chilli Co Director.
The licensing deal allows PRAN Agro to use Byron Bay Chilli Co’s recipes and technology, while maintaining the Australian company’s branding. The range will potentially be exported into neighbouring South Asian markets and possibly the Middle East.
“Austrade helped us with our entry into Bangladesh, providing support and business advice which was very beneficial in our success,” said Boland.
Gregory Harvey, Austrade’s New Delhi–based Trade Commissioner and South Asia Food and Agribusiness team leader, said Bangladesh’s maturing palate and growing demand for innovative, international food brands were key factors that helped Byron Bay Chilli secure this partnership.
“Bangladesh has a growing middle class of around 30 million and is quickly developing as a significant consumer market for high-quality food products. It also provides access to neighbouring markets like Nepal, Bhutan and the north-eastern states of India,” said Harvey.
Australia’s trade with Bangladesh has grown steadily over the past few years, with two-way trade totalling A$1.87 billion in 2015. Australian merchandise exports to Bangladesh in the same period was A$688 million, with significant exports of pulses, fertilisers and wheat.
The use of nitrogen in food packaging has been widespread for several years. Primarily used as a non-chemical method of food preservation, nitrogen meets the demands of the food industry for ready availability of everything from exotic tropical fruits to bread, rice and potatoes throughout the year regardless of season and location.
There is also the additional pressure of making fruits, vegetables and various other perishables available all year round in ‘just produced’ condition at competitive, affordable prices.
Nitrogen gas generators enable food manufacturers to package their goods in the most durable and purified manner possible and meet these demands head on. Nitrogen can improve the quality and expand the availability of perishable commodities without leaving any chemical residue.
Sullair’s Hollow Fibre Membranes and Pressure Swing Adsorption (PSA) nitrogen gas generators provide a solution for every food and industrial application that requires nitrogen gas with residual oxygen levels from 16% down to 10ppm (up to 99.999 % purity).
Nitrogen does not react with elements around it, and therefore, can be used to displace oxygen inside produce storage facilities, slowing down the ripening process and allowing the fruit to remain viable during the transport process.
Used inside food packaging to prevent oxidation and spoilage of raw food ingredients, nitrogen helps manufacturers achieve a meaningful shelf-life extension for their products.
Sullair nitrogen gas generators deliver multiple advantages in modified atmosphere packaging (MAP) applications including preservation of product flavour, aroma, texture and nutritional value; increased sales through high product quality; fewer product returns; increased production efficiency with longer production runs; better product colour and texture at point of sale; extended shelf life; and increased export opportunities to new geographic markets.
Edlyn is pleased to announce the introduction of three brand new products to its Wood’s premium condiments brand. The deliciously authentic range of Roasted Garlic Aioli, Tartare Sauce (with baby capers) and Mild Chunky Salsa use real ingredients to create genuine homemade style flavours.
The Wood’s Roasted Garlic Aioli is made with a deliciously thick and creamy free range whole egg mayonnaise base with an infusion of real garlic pieces offering an authentic and premium flavour and texture.
The Tartare Sauce combines a deliciously thick and creamy free range whole egg mayonnaise with flavoursome baby capers and fine gherkin pieces creating a zesty flavour.
And the Mild Chunky Salsa from Wood’s is bursting with plump diced Australian tomatoes and capsicum, combined with a unique blend of onion, jalapeno & spices resulting in a true and genuine salsa taste.
All 3 new products are conveniently packed in a 2.2kg pail and are shelf stable, gluten free, have no artificial colours or flavours and are made in Australia.
Wood’s products use only the finest ingredients from the very best growers and suppliers ensuring the products maintain an extremely high standard of quality and excellence.
Goodman Fielder collaborated with CSIRO and Food Innovation Australia (FIAL) through their SME Solution Centre to create better tasting and healthier dressings, sauces and mayonnaises to meet changing consumer demands.
Goodman Fielder is a leading food company across Australia, New Zealand and Asia Pacific. They have an extensive portfolio of brands that consumers know and love, covering every meal of the day.
Heinz Foodservice has launched the SqueezMe! single serve sauce range which has double the amount of sauce offered by other sachets on the market.
According to Heinz Foodservice research conducted by Sensory Solutions, Australian consumers are unsatisfied with the amount of sauce they are given in a traditional sachet, with 46 per cent using two sauce sachets on their meals.
Heinz Foodservice’s new SqueezMe! portions meet consumer demands for more sauce in a single serve, with a unique package design that’s easy to use and control and ensures less mess and more sauce from every squeeze. Every SqueezMe! portion including a barcode making it easy for all foodservice outlets – from takeaway shops, bakeries, stadiums and convenience stores – to scan and sell. This supports the growing trend among foodservice customers where 61 per cent are prepared to pay for single serve sauce products with their meals.
The SqueezMe! sauce range includes Tomato Ketchup, Barbecue Sauce and Tartare Sauce.
In an Australian first, native bush fruit, the Lilly Pilly, has been combined with traditional French jam making practices to create the brand new Blueberry and Lilly Pilly Conserve, exclusive to Bonne Maman and available from May 2015.
Paying homage to native Australian bush food, Bonne Maman has sourced Lilly Pilly fruit from the finest growers in Australia to create a high-quality conserve with an authentic flavour that will delight jam lovers across the nation.
The exquisite tart flavour of the Lilly Pilly, coupled with the sweetness of blueberries, has created a unique flavour profile for Bonne Maman in this limited edition product available only in Australia.
Chris’ Dips have released a new range of dips made from nutrient-dense, wholefoods with premium spices and superfood ingredients.
The Down 2 Earth range is made locally from Australian grown fresh ingredients, developed in consultation with local chef and nutritionist Samantha Gowing.
Each of the four flavours is low in saturated fat and proudly displays its health star rating.
The Down 2 Earth range is gluten free and free from animal products. The range includes; Sweet Potato & Harissa Hommus; Spiced Roasted Carrot & Turmeric; Mexican Style Bean & Corn Salsa and Japanese Style Eggplant & Miso.
We started with the Original Pasta Sauce. We then expanded and added three more flavors, Galassi Pasta Sauce with Mushrooms, Galassi Pasta Sauce with Parmesan Cheese, and our most popular, Galassi Sweet Tomato Basil Pasta Sauce.
All Natural, Gluten Free, Fresh, Great Taste, Family Recipe, Quick, Easy, Low Calorie.
La Zuppa, one of Australia’s favourite soup brands, is launching a game changing all natural alternative to cup of soup, that is gluten free, dairy free and low in fat.
Called Just Add Water, the new La Zuppa instant soup range is made from premium quality liquid stock concentrate that uses all real ingredients that you can see, and no nasty additives or preservatives.
Just Add Water is available in five flavours including:
The mix of fragrant and flavourful handpicked ingredients makes Singapore Curry Laksa Paste a spicy coconut milk curry paste and an ideal base for the legendary hot noodle soup; Laksa. Our laksa is made with carefully selected fresh produce, herbs and spices. Delicious with chicken or seafood.
The World Health Organisation (WHO) has recommended adults and children reduce their daily intake of free sugars to less than 10 percent of their total energy intake. A further reduction to below 5 percent or roughly 25 grams (6 teaspoons) per day would provide additional health benefits.
The recommendation may have implications for food manufacturers, as the free sugars WHO warns needs to be limited refers to monosaccharides (such as glucose, fructose) and disaccharides (such as sucrose or table sugar) added to foods and drinks by the manufacturer, cook or consumer. It also includes sugars naturally present in honey, syrups, fruit juices and fruit juice concentrates.
WHO said much of the sugars consumed today are “hidden” in processed foods that are not usually seen as sweets. For example, 1 tablespoon of ketchup contains around 4 grams (around 1 teaspoon) of free sugars. A single can of sugar-sweetened soda contains up to 40 grams (around 10 teaspoons) of free sugars.
The WHO guideline does not refer to the sugars in fresh fruits and vegetables, and sugars naturally present in milk, because there is no reported evidence of adverse effects of consuming these sugars.
The release yesterday of the guidelines has prompted a coalition of leading health organisations to call for a national strategy around obesity that includes policies to directly impact the amount of added sugars in Australians’ diets.
Executive Manager of the Obesity Policy Coalition, Jane Martin said at present, Australians consume far more than the recommended 6 teaspoons of free sugar a day.
Most of the added sugar comes from the sugary drinks and highly processed ‘extra’ foods that make up more than a third of our diet.
“While sugary drinks have to be the number one target to reduce our sugar intake, we also need to pay attention to the highly processed foods, like breakfast cereals and yoghurts which people often don’t realise are high in sugar.
“There are a lot of inexpensive and effective policies that the government could implement to reduce the sugar-coated environment in which we live – many countries are moving in this direction. They include restricting the sale of sugary drinks in schools and healthcare settings, ensuring that the star front of pack labels are implemented widely for all packaged foods, restricting marketing of foods high in sugar to children, reformulating foods and taxing high sugar drinks,” Martin said.
Not as sweet as your standard sweet chilli sauce and a little bit hotter, Australian Brewery’s chilli jam is the perfect balance between sugar and spice.The Australian Brewery’s chilli jam compliments any type of meat or salad dish and is the perfect answer to add a little spice to your meal.
Real ingredients are used for a bolder flavour range that is sure to invade your pallet, leaving a sensation that can only be satisfied by piling more onto your fork.
Bonne Maman has attributed its ‘Most Satisfied Customers 2014 (Jam)’ Award, by Canstar Blue to its simple manufacturing process.
“The manufacturing process of Bonne Maman is a simple process and we believe this is a big contributor to customer satisfaction,” says Sam Schachna, Managing Director of Menora Foods.
“Selected variations of fruit, brown and white sugar, a little pectin and lemon juice are very gently mixed together and slowly cooked to produce an intensely flavoured jam.
“Bonne Maman is made from a traditional French recipe that works to maintain the integrity of the ingredients and fruits used. This means vitamins, minerals and fibres are retained and no colourings, preservatives or artificial flavours are added.”
“The success of Bonne Maman, both in the Canstar Blue Customer Satisfaction Awards and as a product, is largely contributed to the high quality products and ingredients used in the production process. All fruits are tested for natural sugar content, acidity levels, natural pectin level, taste and overall appearance; only fruits that score high across all of these criteria are used when making Bonne Maman Conserves.
“The simplicity of the manufacturing process, combined with the high quality fruit that make Bonne Maman a superior product and one that has resonated well with Australian consumers.
Awards were judged across five separate categories including Overall Satisfaction, Value for Money, Variety/Range, Taste and Packaging Appeal. The Bonne Maman product range received five stars in four different categories, in recognition of its position as Australia’s preferred jam.
Other competitors across the Jam category included Anathoth, Roses, St. Dalfour, Beerenberg, Cottee’s, IXL and Private Label brands.
“Bonne Maman packaging is unique and instantly recognisable to our consumers and is packed in the famous faceted jars with the distinctive handwritten label and topped with the red and white gingham lid.”
Bonne Maman continues to grow at a rate of 20 percent per annum.
Hank’s Jam is a Sydney centric brand that is synonymous with quality. With humble beginnings in a Sydney kitchen over 20 years ago, the brand has grown substantially, yet managed to maintain its cottage industry processes and ethos.
Food magazine recently caught up with general manager of Hank’s Jam, Bernie Rorke to chat about the company’s journey over the years, including signing a deal with Woolworths, and exporting to the UAE and China.
The story of Hank’s Jam began when Hank, a young Danish chef working in a restaurant in Darlinghurst, started to make marmalade. It wasn’t long before word of mouth started to spread, resulting in the brand creating somewhat of a cult following. Over time, demand increased so dramatically that Hank quit his job as a chef and started to make the jam full time, the only thing was that Hank really had no intention of creating a business.
“It got to the stage where it started to get bigger then he really wanted,” said Rorke. “My partner Chris was running a number of cafes and he used to sell Hank’s Jams because he loved the product. Basically Hank came in one day to deliver the products and sort of said that he wasn’t enjoying cooking it anymore, and didn’t want anything to do with the business. So from there, Chris decided to buy the Hank’s business.”
From there, Rorke says that he and his business partner decided to keep the same cooking methods that Hank used which involved slow reduction cooking, but on a larger scale to satisfy commercial demand.
“It’s still the same methods,” says Rorke. “We’ve just automated the jarring. So in essence we are still creating that same product with the care and love that Hank put into it.”
Slow reduction cooking
The traditional method that Rorke refers to involves reduction cooking using all natural products, and no preservatives.
“We have to cook it down to a particular rich level, because otherwise, we would get mould in the jam. If we were just trying to get the highest yield, we would just reduce it slightly and put preservatives in it which is what stops the mould forming. We also put the highest amount of fruit when compared to other commercial jam manufacturers, and that combined with the reduction cooking method, and all natural ingredients, gives us the flavour that we have built our reputation on.”
The main distribution avenues for Hank’s up until recently have been solely cafes and independent retailers. It’s only been recently that the products have been available in Woolworths – a decision that Rorke says involved two years of persistence on the retailer’s behalf.
“What happened was that like any business, we got to the stage that we had to look at the commercial viability of the business. We really wanted to keep the cottage industry feel with our product but about three years ago, Woolworths approached us. They were doing a promotion for Australian Made and local produce and wanted to get the Hank’s brand involved. Chris tossed and turned about it and for two years he kept saying no. Saying that it’s not where he wanted the brand to be but then the commercial realities kind of set in.”
From there, the company made an interesting decision. They decided to sell three of the Hank’s products with a slightly different label to Woolworths.
“We received a bit of flak from our followers at the start but, 90 percent of our products are still going out through independent retailers and word of mouth through cafes so the vast majority of our business is still back to that traditional channel,” says Rorke. “It was a really tough decision to make and I mean we did cop a bit of flak at the start, but it’s started to settle now.
“Rightly or wrongly, we are actually in the process of bringing our packaging back into its original retro style, the only real addition being a coloured tab that differentiates the flavours. When we went away from the original design to the different labels for the Woolworths products, we found that it created a lot of confusion for our customers, so we’ve bought it back to our grass roots I suppose.”
Exporting Hank’s to the world
Exports wise, Rorke says that Dubai has served the company particularly well. Hank’s started importing its miniature 28gm breakfast jars to hotels and serving them inflight on Qantas first and business class.
“We invested in creating the smaller jars for the hotels and airlines because in reality, there was only one other player in the market doing it in Australia and they were a lower end jam, and Qantas and a lot of five star hotels were looking for a more premium product,” says Rorke.
In addition to the single serve jars, Hank’s are also exporting its 285gm retail sized jars to Dubai and more recently to China and the US.
“At the moment we have had good positive feedback so we are just going to wait and see as to whether that takes off. We’ve been in Dubai for about six months and they have had about two or three orders. We are also just breaking into a couple of the airlines over there as well as the five star hotels.
China however wasn’t quite as smooth sailing as Dubai.
“We’ve got a good distributor [in Dubai], but it’s a lot of learning by mistakes too,” says Rorke. “For example with China we’ve had some major challenges relating to getting product cleared through customs – it was a bit of a nightmare but we finally got it through, and it cost a lot more than we expected. But I think the initial hurdle of getting it in there was the hard part.”
The demand for quality
In addition to the airlines and premium hotel market, Rorke says that Hank’s original key distribution channel – foodservice – remains to be one of the brands most loyal, especially with the increased demand for artesian bread.
“One of the biggest drivers of jam has been the increase in good quality bread. If people are going to make the decision to buy good quality bread, then they want a good quality jam as well to put on it,” says Rorke.”Cafes in general have really upped the ante in the quality of their food offering, they see it as their big point of difference. Cafes have always been a centre piece to Hank’s. We have found cafes to be the ones to really take to our products and influence people to go out and buy it in retailers.”
When it comes to new flavours and innovations, Rorke says that the brand has launched a number of new additions including a tomato sauce, strawberry and rhubarb jam and new ‘exotic’ lines including fig and cinnamon jam, and pawpaw and passionfruit jam. But there are two lines that have been outstanding star performers.
“One of our products that has grown dramatically is the pear and vanilla jam because pear is the only fruit that doesn’t have allergies. The product is also the only jam that’s listed on the RPA elimination diet handbook,” says Rorke. “But our biggest mover, and our fastest mover has been our chutneys.
“We find that chefs – the trained palette – just love the chutneys because they love testing their palate. So they’ll sit there and ponder the flavour and try and guess what’s in it.
“Chefs are under a lot of pressure to add flavour to the meals that they make all the time, so if they can get a chutney that works well, they love it. The foodservice sector really has been a big door opener for us.”
Although foodservice is still the main bread winner for the brand, Rorke says that the retail sector is continuing to gain momentum, especially as people look for quality over quality.
“The premium jam sector is the one that’s growing the most in the retail sector because people are really demanding quality. The lower sugar jams have declined enormously because people want a quality product. People are not eating jam for health, they are eating it for flavour.”
What the company says A delicious classic Masaman Curry Paste or known as Nam Phrik Kaeng. Massaman, is a Persian influenced curry paste that originated in Thailand among a heavy Muslim population. It contains whole spices such as cinnamon, nutmeg and cardamom and is usually served with beef or lamb because Muslims do not eat pork.
Our paste is dense, hearty and nutty with a mild, slightly sweet taste great for slow cooking. Use it to create authentic curries filled with plenty of protein and potatoes, and sprinkled with roasted peanuts.
SPC’s IXL brand is launching a fruit spread range sweetened with stevia.
Jelica Vrkic, business manager of nutritional health at SPC said that Stevia is a great way for brands such as IXL to reduce their sugar content.
“Stevia is one of the first all-natural, calorie-free sweetening ingredients that has been adopted for mainstream use. It contributes no calories to food, but is up to 400 times sweeter than sugar, so you just add a pinch and you have the same delicious sweetness that makes jam so popular.”
IXL sweetened with Stevia will be available in Coles nationally from October 2014, in selected IGA, FoodWorks and Foodland stores from November 2014, and in Woolworths from early 2015.
Saltmine Design Group has penned new designs for Goodman Fielder’s MeadlowLea ‘Buttery’ and new Breakfast Twists range.
Buttery is a spread with a buttery taste, which has 65 percent less fat than butter.
Saltmine was asked to update Buttery’s design as it moved from a round to rectangular packaging format and expanded the range to include ‘Buttery Whipped.’
“The result is a commanding visual identity, featuring an eye-catching yellow swirl which changes out on each variant to connote the rich, indulgent product on the Buttery pack and the light and fluffy texture for Whipped,” a statement from Saltmine reads.
The design company also worked on a range of tub liners with serving suggestions for each of the products, as well as MeadowLea’s new Breakfast Twists range, which targets children and includes flavours such as chocolate, caramel and cinnamon.
The Breakfast Twists range can be used on toast, crumpets, pancakes, waffles and on sandwiches.
“Saltmine added family fun to the design by creating a character for each flavour which doubles as creative inspiration in the kitchen for mums. The cute Caramel Crumpet Bear, Cinnamon Pancake Face and Chocolate Robot Toast characters feature on the tub packaging, as well as the tub inner liner,” the statement reads.
What the company says Bursting with fresh flavours, Riversdale Farm Organic Australia’s range of Drizzles will encourage everyone from the experienced chef to the baking novice to add a dash of organic citrus in the kitchen this summer.
Riversdale Farm Organic Australia’s Drizzles are an entirely new creation that can simply be poured over anything and everything to add zesty flavours to sweet or savoury dishes.
The Drizzles are created with fresh fruit, picked less than 24 hours before production from the Riversdale Farm orchard to provide a product with an unbeatable flavour.
Sue McKenzie, the owner of Riversdale Farm and co-founder of the Riversdale Farm Organic Australia range believes it is important for every product to be made from the freshest and most premium ingredients.
“At Riversdale Farm we have a ‘Tree to Table’ philosophy, which means all Riversdale Farm Organic Australia products are so fresh it tastes like the fruit has just been plucked from the orchard.
“The Mediterranean climate and rich but sandy soils make Riversdale Farm the perfect place to grow the best quality organic citrus fruit,” said Sue McKenzie.