Posted: 31/08/2021

Speciality & Fine Food Fair: New product focus


After nearly two years, the fine food & drink sector’s biggest trade event returns to London’s Olympia in September. Visitors heading to Speciality & Fine Food Fair can expect to find a raft of new products as lockdown-inspired NPD comes to fruition. We round up a few new lines you can expect to find at Olympia on 6th-7th September.


Everyone will have heard of kombucha, but what about hard kombucha, the craze that is taking the US by storm? Boozy Boocha has brought this trend to the UK, with a 4% ABV kombucha-vodka infusion. This probiotic sparkler for ‘healthy hedonists’ is pitched as an alternative to calorific, sugary, alcohol-based options. There are two varieties: Berry Mischievous and Cheeky Pineapple. 

boozyboocha.co.uk

With plant-based alternatives to animal proteins in high demand, Copenhagen start-up Planteslagterne is sure to generate lots of interest in its Dild-dellen (dill cakes). These organic, gluten-free “non-fish cakes” are made from whole ingredients such as cauliflower and cannellini beans, and are free from soy, palm oil, binders and other additives. 

planteslagterne.dk

Inspired by the sloe gin trend, Lazydog is making rum from sloes picked within a couple of miles of its Leicestershire distillery, and there’s nothing lazy about the way it is made. The yeast is isolated from the sloe berries and used to distill the rum from scratch. The berries are then steeped in the rum to draw out their flavour and colour. Nothing artificial is added.

lazydogdistillery.co.uk

Lotus Root (RRP £2.75 for 400g) is the latest addition to Cooks&Co’s growing range of plant-based meat substitutes, following the success of Young Green Jackfruit and Banana Blossom. Lotus Root features the stem of the lotus plant, which has a mild sweet nutty flavour and crunchy texture that makes it a perfect ingredient in stir fries and curries.

cooksandco.co.uk

A ten-strong range of organic, single estate, semi-fresh herbs, chocolate panettone, organic taralli and an aubergine pasta sauce are among the new additions to Seggiano’s collection. The panettone is made to a vegan recipe that uses extra virgin olive oil and sun-ripened tomatoes rather than sugar; whilst the herbs are preserved in rock salt to deliver the intensity of fresh herbs.

seggiano.com

Dorset producer Capreolus took advantage of lockdown as an opportunity to develop three new charcuterie products. Truffled Salami is based on the classic saucisson sec but with the addition of black truffle. Meanwhile, Venison Chorizo and Venison & Green Peppercorn Salami both combine free-range pork with local wild venison from Sika Deer living on the Isle of Purbeck for a richer flavour.

capreolusfinefoods.co.uk

After 20 years of baking sweet biscuits, Island Bakery has made its first foray into the savoury space with two ranges: oatcakes and Isle of Mull Cheese Biscuits. Available in Original, Black Pepper and Three Seed varieties, the organic oatcakes blend oatmeal and jumbo oats with extra virgin olive oil; while the all-butter Cheese Biscuits use Isle of Mull Cheese from the family’s farm.

islandbakery.scot


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After nearly two years, the fine food & drink sector’s biggest trade event returns to London’s Olympia in September. Visitors heading to Speciality & Fine Food Fair can expect to find a raft of new products as lockdown-inspired NPD comes to fruition. We round up a few new lines you can expect to find at Olympia on 6th-7th September.


French cornichon producer Maison Marc is bringing a pickle caviar to the table. The tangy, aromatic pickle is made from gherkins that are grown, handpicked and bottled by Maison Marc in Burgundy, without any herbicides, pesticides, or preservatives.
maisonmarc.fr

Rora Dairy produces small-batch organic milk and live-culture yogurts on its family farm in Aberdeenshire. Locally sourced fruit and honey feature in the range, which includes Blueberry, Raspberry, Honey, Fudge and Traditional Greek-style varieties.
roradairy.co.uk

Mama Dolce, the brainchild of lawyer and allergy sufferer Jane Visram, is a newcomer to the free-from ice cream space. All six of its flavours are free from dairy, nuts, eggs, soya, wheat and gluten and made using sustainably sourced natural ingredients.
mamadolce.co.uk

Victor Tardieu has resurrected a family recipe for a Trinidadian pepper sauce to accompany meats, fish and vegetables, and is launching it in three different strengths: Seriously Hot, Medium Hot and Mild. Marketed under the Authentic Products brand, the sauce is made from Scotch Bonnet peppers, herbs and spices, which are blended rather than cooked to bring out the natural flavour of the ingredients.
vtardieu@btinternet.com

The Fresh Fish Shop is launching a new range of Loch Duart smoked salmon that is completely traceable from farm to fork. The fish is sourced from an RSPCA approved farm where fish swim and shoal freely. Loch Duart also holds the French ‘Label Rouge’ and has been accredited by Friend of the Sea. The salmon comes in various retail pack sizes, ranging from 100g to 1kg.
thefreshfishshop.com

Uncle Ernie’s Rum Co is building on the success of its Rum Punch with the launch of a Rum Cocktail at the Speciality & Fine Foods Fair. A 5% ABV blend of Caribbean rum, natural fruit flavours and spices, the beverage comes in a slimline 250ml can (wholesale price £14.99 per case of 12). Look out for free samples of the cocktail and punch in your VIP bags.
uncleerniesrumco.com

Launching this September, The Wild Hare Group’s Ben & Poppy ready-meal range is aimed at children aged between four and 10 years old. Featuring recipes such as Butternut Squash Curry, Cheesy Roasted Broccoli & Cauliflower and Slow Braised Beef, the range combines child-friendly portions and presentation with an emphasis on animal welfare, sustainability and nutritional credentials. The range will be distributed by The Cress Co.
thewildharegroup.co.uk 


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