The Marketplace Keeping you up-to-date on new products and services within the foodservice industry New launches from DaVinci Gourmet >> DaVinci Gourmet has announced the launch of five Botanical Syrups and a new Sicilian Lemonade. Created with the summer season in mind, the new flavours reflect the tastes of the warmer months to refresh the tastebuds and add to DaVinci Gourmet’s flavoured syrup offering. Botanicals are a key trend for 2017 and something operators should look to tap into. With the continued focus on health, consumers are opting for products that are fresh and minimally processed. Miniguette Assortment - 4 toppings 18 JULY 2017 The new DaVinci Gourmet Sicilian Lemonade contains the juice of real Sicilian lemons and has reduced sugar, using Kerry TasteSence technology. It is perfect for combining with DaVinci Gourmet’s Botanical Syrup range to create speciality craft beverages and can also be enjoyed 50/50 over ice for a refreshing thirst-quencher. THE MARKETPLACE GET A SLICE OF THE ACTION one selection fits all Rustic st ebaked mini baguet s with a s rd gh recipe. Suitable for a tas s d y time of d Breakfast Lunch Afternoon tea Dinner CODE: 78758 120 PER CASE (30X40) 14CM 60G www.delifrance.co.uk flour dusting classic & caramelised sesame Seeds Poppy seeds oat flakes Bakery and pizza specialist, Dr Oetker Professional has expanded its Chicago Town Pizza range with three exciting new toppings which will help operators satisfy the consumer hunger for pizza out-of-home. Joining the Chicago Town line-up are: • Limited Edition Pulled Buffalo Chicken - tender pulled chicken, red onions and melted mozzarella on buffalo spiced sauce, with Chicago Town’s signature tomato sauce stuffed crust. • Barbeque Feast – a satisfying combination of Chorizo, melted mozzarella, red & yellow peppers, red onions and barbeque sauce on classic thin crust. • The Chocolate Dessert Pizza - delicious chocolate pizza topped with gooey chocolate sauce, dark chocolate chips, white chocolate chunks on Chicago Town’s signature sweet crust.
Stir it up magazine July 2017
To see the actual publication please follow the link above