Best foot forward for frozen
Celebrity chef Jean Christophe Novelli has worked with Findus to breathe new life into the frozen category with a range of restaurant-quality ready meals.
"Freezing is nature's best way of preserving flavours, colours and vitamins and sealing in nutrition," says Novelli.
The chef's passion has been highly praised by Findus owner Geir Frantzen, who bought the firm in April 2005. "Jean Christophe Novelli has spent many days and nights in Newcastle at our factory, ensuring every single product meets his high expectations at every stage of development," he says.
The innovative range includes a series of familiar dishes with an added twist, such as: Lasagne Novelli with a creamy camembert béchamel sauce; and Salmon Fillet with coconut and lemongrass extracts in an aniseed infused oil.
There is also White and Dark Crêpe Chocolat and Apple and Raisin Crêpe Crumble for those with a sweeter tooth.
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- 10 - 12 October, 2008
Food for the Brain conference - 13 - 14 October, 2008
Snack food processing and product formulation - 14 October, 2008
The World Turned Upside Down - 15 October, 2008
The Manufacturers Sporting Challenge - 16 October, 2008, 8:30
Wellness Seminar - 16 October, 2008, 9:15
HGCA Grain Market Outlook 2008/2009
