Booze-infused flavours on the menu this Christmas

Ingredients specialists Dalziel Ingredients has outlined its predictions for flavour profiles this holiday season. 

The report can be specifically tailored for clients to look at eating habits and trends that will be relevant to them.

After Dalziel’s product development team compared what’s on offer in the retail, foodservice, chilled and frozen meat, fish, sauce, snack, ready-to-eat and vegetarian sectors, it concluded that alcohol-infused food is going to be popular.

Northern Irish butcher George McCartney introduced cider- and gin-flavoured sausages  earlier this year while Aldi has just launched a prosecco-infused chicken for the festive period. 

“We help clients look for interesting ways to add a new twist to their Christmas products,” said Denise McGrahan, marketing coordinator at Dalziel Ingredients. “At our state-of-the-art development centre, we focus on taking ideas and delivering appealing, commercially viable end-products.

“We evaluate current and past trends to help clients keep ahead on developing concepts and flavours. Importantly, we are able to customise presentations to suit the customer’s needs.”

Current health trends are also an area of focus for Dalziel Ingredients, with salt and sugar reduction and replacers playing a dominant role. The development team is also working to produce product ideas with increased protein and reduced fat. All of Dalziel’s products can be developed to be free of gluten.

In addition to its flavour trend report, Dalziel also produces an annual sausage report and barbecue review. 

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