Beacon Foods gets ready for barbecues
New product development teams keen for new tastes and flavours for the 2011 barbecue season are turning to ingredients specialist Beacon Foods to spice up their bangers and burgers, the company has said.
The Brecon-based company is reporting growing demand for sausages and burgers with an ethnic twist, including ingredients such as Bombay potato and vegetable chilli, tikka, jalfrezi and Malaysian curry sauces as well as puttanesca and pepperonata sauces. Beacon Foods has also developed chilli pumpkin for a sausage sold for Halloween and Bonfire Night.
“Our new product development team is constantly experimenting with fruit and vegetable ingredients to come up with new recipes to stimulate consumers’ tastebuds,” said Beacon Foods customer care manager Sharon Batt. “Recipes for the 2011 barbecue season are at an advanced stage and our team is now working on ideas for Christmas 2012.”
A family business established in 1993, Beacon Foods employs around 100 people in Brecon and is a specialist producer of roasted and char grilled vegetables and fruit ranges, relishes, chutneys and compotes.
27 October, 2016, 8:30
Next steps for tackling obesity: prevention, sugar consumption a
01 - 03 November, 2016
China Foodtech 2017
07 November, 2016
Butcher’s Shop of the Year
01 December, 2016, 8:30 - 13:30
Policy priorities for the UK food, drink and farming industry