Trends and challenges at Shaws

By James Ridler contact

- Last updated on GMT

Related tags: Ambient

Staying on top of flavour trends, effective reformulation and foodservice sales have all contributed to the success of chutney and relishes producer Shaws, according to managing director Jan Docker.

In this exclusive video interview, Docker told Food Manufacture ​that the key flavour trend for the company was chilli. But she argued the ingredient should only be used as a flavour enhancer, rather than just using it to overpower other flavours with heat.

Docker also recounted the issues surrounding reformulation to remove salt from Shaws’ products and the challenges posed by the Government’s continued crackdown on sugar in food and drink.

“The latest problem is obviously sugar, which a lot of manufacturers are struggling with,”​ she said. “Chutney inherently has sugar in it, but out of all the manufacturers in the country, we’ve probably got the least sugar in our products.

Educating consumers

“[Manufacturers should] try to educate people that a little bit of sugar doesn’t hurt you – it’s a treat – and use it responsibly.”

Docker went on to explain the importance of keeping the business in the Shaw family, as well as the key role that the foodservice sector plays in the success of the company.

“We hope to grow within it and we see there is plenty of room for growth and as trends move to people wanting to eat out more, we supply those restaurants that those families are eating out in,”​ she added.

Look out for our exclusive interview with Docker in the latest issue of Food Manufacture ​magazine.  

Related topics: Ambient foods, Operations

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