NEWS PAGE:
April 2010 - Champagne Foods Feels the Pulse
Peas,
beans and lentils are quickly becoming recognized in the food industry as
superfoods. Long a staple food in vegetarian and ethnic diets, more food
scientists and consumers are turning to pulses for other health benefits. They
are high in protein, rich in antioxidants and an excellent source of fibre.
Pulses are also more colourful than grains, available in vibrant blacks, reds,
greens, yellows and more.
Many pulses are available from our Canadian principal, InfraReady Products, as pre-cooked flakes, these nutritional powerhouses would make an excellent addition to snack, nutrition bars or granola formulations.
The InfraReady process offers significant advantages –
Decreased microbial and enzymatic activity.
Enhanced flavour, adding toasted notes to any finished good.
Increased shelf life.
Softer texture.
Other highly nutritious ingredients available from InfraReady via Champagne Foods include
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Grown in the Andean mountains of Bolivia and Peru, this gluten free pseudo-grain has a pleasant, nutty flavour and treasured for its balanced amino acid composition. It is great for bakery, breakfast cereal and bar applications.
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An ancient relative of durum wheat that was cultivated in the Fertile Crescent region of the Middle East.
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For more information on these exciting ingredients please contact info@champagnefoods.com or call Paul Anderson on 07717 378661.
April 2010 - AVT McCormick Spice Market Report
Click here to access AVT McCormick spice market report for April.
March 2010 - AVT McCormick Spice and Turmeric Reports
To access the March AVT McCormick market reports click on the individual links, Turmeric Report and Spice Report
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February 2010 - Dehydrated Olives and Citrus Peel from Vegenat
Champagne Foods Ltd. is delighted to announce the launch of a new range of dehydrated ingredients from Vegenat based in Badajoz, Spain. This special range includes the following dehydrated ingredients packed full of flavour:
· Lemon peel pieces and powder
· Orange peel pieces and powder
· Black olive slices and pieces
· Green olive slices and pieces
These ingredients can be used in a variety of applications:
· Ready meals
· Soups and sauces
· Cereals (bars, clusters and ready to eat cereals)
Vegenat have the following certifications & accreditations:
· BRC - A grade
· Kosher
· Halal
As always, you can be assured of excellent quality from Vegenat!
If you would like any information or samples then please don’t hesitate to contact the team at Champagne Foods – paul@champagnefoods.com or call Paul Anderson on 07717 378661.
January 2010 - AVT McCormick Spice and Turmeric Reports
Click each link below to access the individual market reports from AVT McCormick.
AVT McCormick Turmeric Report and AVT McCormick Spice Report
January 2010 - Juan Navarro Garcia Paprika Report
For the JNG paprika market report please click here.
December 2009 - AVT McCormick Spice Report
To access the AVT McCormick spice report please click here .
November
2009 - Garlic Market in
China
Please click here for the Economist article on the garlic market in China.
November 2009 - AVT McCormick Approved as a Marks & Spencers "A"-List Spice Supplier
Following a successful audit of their factory in India by the Food Safety Consortium during July 2009, we are pleased to advise that our Principal, AVT McCormick Pvt. Ltd. is fully approved as an "A"-List spice supplier and is now able to supply spices to any Marks & Spencer food manufacturer.
The AVT McCormick name will be added to the official website "A"-List over the next two months but, in the meantime, AVT McCormick have been permitted to refer to their approval in any commercial discussions and, if necessary, they are able to use the FSC as a reference point for this if required.
Champagne Foods Ltd, acting as the exclusive UK and Ireland partner of AVT McCormick, will be delighted to discuss your spice requirements with you at any time.
We look forward to receiving your kind enquiries.
August 2009 – Linda Howard 1962 - 2009
Linda joined us in early 2005 and, slowly but surely, she started to make her contributions to the company.
It quickly became apparent that Linda had an eye for detail which was second to none. It is said that the devil is in the details but she would always be sure to root out any devil thereby eliminating the possible risks of ambiguity and / or inaccuracy.
Of course, this came with a cost attached to it!
I can recall thinking (and sometimes saying) “Linda, 95% is enough. There can be no possible additional benefit to be gleaned by striving for the perfect 100% in everything.”
I don’t know if it did any good and probably I should have remained calm, safe in the knowledge that her thoroughness was Linda’s way of doing things and that her confidence would grow once she had mastered any particular project or task.
Sometimes gradually and sometimes rapidly, Linda’s confidence did grow, together with her knowledge, and she became an extremely valuable member of the team. Along the way, she built some great relationships with our Principals and Customers as well as service providers such as clearance agents and transport companies.
Linda was a tremendously safe pair of hands and a great character. As a member of a small group of people in the office, she was able to give and take when it came to office banter and I particularly enjoyed winding her up about her passions for the environment and ecology. In turn, I think it was she who termed me “the benevolent fascist.”
During late 2008, Linda’s health began to be a cause for concern and, when we returned to work after Christmas, it became apparent that matters were looking serious – and the situation was not helped by the appalling procrastination and prevarication of the National Health Service’s local Primary Care Trust.
At the end of January, Linda went home never to return to work, although we maintained regular contact with her and kept her up to date with whatever was happening on board the good ship, Champagne Foods.
Now we have said our last farewells but we continue to miss her sunny disposition and we admire the courage with which she confronted that horrible cancer. However, there will always be events and occasions to remind us of Linda’s time with us as a friend and as a colleague.
In turn, I am sure that she is looking down on us from a better place and, Linda, if you do have access to any kind of celestial internet, I just want to say that your departure was an altogether too radical way of minimising your carbon footprint.
John W. Yeomans
August 2009 – Natural Pizza Ingredients from Champagne Foods
Champagne Foods Ltd is the exclusive U.K agent for Limagrain Céréales Ingrédients (LCI). who offer a range of natural ingredients which facilitate the production of both pizza base and topping sauce.
Pizza Dough Improvement
L.C.I. can offer several solutions to improve dough machinability and reduce shrinkage in pizza bases without contributing stickiness.
• Dafa suppleness enhancer: for maximum extensibility and minimum stickiness.
• Dafa Gluten EL: for extra-long gluten chains to improve resistance and machinability.
• Dafa enzyme-based solutions: an enzyme-based dough improver.
• Farigel© Wheat Germ 1050: provides extensibility without additives. Declaration “wheat germ flour”.
• Westhove wheat 600 and Farigel© wheat H1 reduce dough stickiness and machinability by limiting the release of water. Declaration “wheat flour”
Pizza Sauce Texture
Westhove instantised flours allow sauces to be prepared quickly and given texture without the need for a cooking stage. They also give better control of sauce spread and synaeresis.
* Westhove wheat 1500i gives tomato sauce an immediate viscosity allowing good portion control and sauce spreading without overflow.
* Westhove wheat 600, binds water in the sauce during baking and allows the pizza base to bake uniformly for better crispness.
For more information on these special ingredients please contact Champagne Foods at info@champagnefoods.com.
April 2009 – GluSAFE a Limagrain Product
GluSAFE is an enzyme based clean label bakery improver which strengthen the gluten network of the flour. It allows bakers and millers to reduce the amount of added gluten in their formulations by between 30 and 100%.
For more information please click here for the article from the Ready Meals Info Website.
February 2009 – AVT McCormick Spice Stocks Now Being Held in the U.K.
Champagne Foods
Ltd. is pleased to be able to advise all current and potential customers that we
are now holding stocks of AVT McCormick spices at our third-party store in
Wakefield.
These stocks will enable us to delivery pallet quantities of the most popular spice lines at 2-3 working days notice to our customers. This will both enhance our service level and also enable us to service customers who have to buy on a spot basis.
The typical range of products being held is as below. All are steam sterilized quality and come with the customary AVT McCormick CoA and guarantees.
Cracked black pepper, #8, #12, #18
Ground black pepper, #60, #88
Ground white pepper, (Muntok) #60
Ground cumin
Ground fennel
Ground ginger (Nigerian)
Ground turmeric MFT
Ground coriander
We welcome any enquiries regarding these products to your usual sales contact at Champagne Foods or alternatively write to: info@champagnefoods.com and we will be pleased to assist.