Using its range of seasonings, mixes, rubs, glazes, functional blends, batters, crumbs, snack seasonings, cures and brines, Dalziel has created dishes for consumers wishing to reduce their meat intake.
Examples include: pork, mushroom, lentil and spinach sausages; curried pork meatballs with cauliflower and chickpeas; and beef chilli con carne burgers with kidney beans and peppers.
‘Without compromising on their mealtime favourites’
“These are just a few concepts that may appeal to customers seeking to reduce their meat intake without compromising on their mealtime favourites,” said Denise McGrahan, new product development marketing coordinator at Dalziel.
According to McGrahan, there has been a sharp rise in demand from processors for healthier plant-based options.
“The flexitarian trend is creating huge demand for more creative and unusual flavour ideas as well as functional ingredients,” she explained.
‘New flexitarian products’
“Food firms are increasingly asking us to develop new flexitarian products, particularly for sausages, meatballs and beef mince dishes.”
McGrahan said Dalziel was able to create any flavour, but the skill was to include it in meat without losing the integrity of the product.
“And our functional ingredients, like citrus and vegetable fibres, help bind the products together, and that further contributes to the vegetable content.”
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