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Kennedy's Bakery Production Magazine | October 1, 2020

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Central Foods launches two new savoury menu options for food service

Central Foods launches two new savoury menu options for food service

Frozen food distributor Central Foods has unveiled two new savoury items for the food service sector to cater for customers with dietary requirements.

The Menuserve brie and red onion tart is suitable for gluten-free and vegetarian diners, while the Menuserve beetroot and thyme tarte tatin is perfect for vegan and vegetarian customers - making them both ideal for the growing demand for plant-based menu options.

Managing director of Central Foods, Gordon Lauder, said: “We are really pleased to launch two new tasty savoury products for foodservice and extend our growing selection of pre-prepared, frozen items that are suitable for free-from diners.

“Along with the one in a hundred who are coeliac and need to avoid gluten in their diet for health reasons, there are many others who actively choose to avoid foods containing gluten. The Menuserve brie and red onion tart will make it easier for food service operators to satisfy demand from their customers for delicious gluten-free, easy-to-serve menu items, while the Menuserve beetroot and thyme tarte tatin is perfect for vegan diners.”

The Menuserve brie and red onion tart is a gluten-free cheddar and chive pastry tart filled with a brie and cheddar sauce and topped with a red onion compote. The Menuserve beetroot and thyme tarte tatin features balsamic roasted beetroot wedges and thyme on a crisp, puff pastry base.

Both items are premium products that suit the increasing demand in the foodservice sector for good quality, pre-prepared options that are suitable for those with dietary requirements, but which will also prove popular more generally – helping to avoid menu proliferation.

“Some 36% of meat-eaters buy vegetarian and vegan products, and 23% of Brits eat gluten-free despite having no intolerance, according to Ubamarket, so it really does make commercial sense to add gluten-free, vegetarian and vegan products to menus,” added Gordon, "and both make perfect main course options for Christmas menus, which operators are already starting to pull together."