FFD April 2022

SHELF TALK Brindisa grows gazpacho range and unveils bold new look True Taste of Spain’. Sales and marketing director Cristina Pasantes said: “Our new identity refreshes Brindisa’s traditional look, which had served us well for over 10 years. “We wanted to convey a more joyful brand, that builds on our Spanish heritage specialism, identity, and character and represents our market positioning as the True Taste of Spain.” The new gazpachos are plant-based, and made with sun-ripened fruit, high-quality extra virgin olive oil, and sherry and red wine vinegars. The new adaptations of Spain’s iconic chilled soup are said to reflect the origins of the dish, which historically was not made with tomato. The fruit was actually not introduced to Spain until the 16th Century. “Originally gazpacho was made with olive oil, vinegar, salt and bread. But today’s recipes appeal to our modern tastes for healthy, plant-based and versatile food,” said Brindisa’s founder Monika Linton. The Almond variant contains 8% almonds and is enhanced with garlic while the Beetroot contains 25% beetroot as well as cumin for seasoning and pickled gherkins for balance. Each 1l pack has an RRP of £5.75 (Almond) or £5.55 (Beetroot), and both are sold in cases of 10 for £31.50 and £31 respectively. brindisa.com

By Tom Dale

Brindisa has revealed two new lines for summer and bold new branding as the Spanish food specialist looks to modernise its look, and better represent its Iberian roots. The London-based retailer and supplier has expanded its gazpacho range with the addition of Tomato & Almond and Tomato & Beetroot variants, which join its classic Tomato. The new lines are the first to be packaged in the business’s refreshed branding as the 34-year-old bull is being updated for the third time in its life, with a new look inspired by Spanish modernist artists. The new logo the ‘toro’ surrounded by Spanish landscapes and Brindisa has also altered its strapline, which now reads: ‘The

WHAT’S NEW Cakehead’s new Raspberry Bakewell combines an all-butter almond shortbread base with a layer of raspberry jam and a layer of frangipane, finished with raspberry jam, slivered almonds and toasted almonds. Each tray is pre-portioned into 14 slices (RRP, £3.50/slice), guaranteeing customers receive consistent portions. Each tray costs £17.60 to the trade. cakehead.co.uk Bottled cocktail brand Pimentae has launched its second SKU after the success of its Tommy’s Chilli Margarita last year. The Cucumber & Elderflower Eclipse is a blend of El Tequileno blanco tequila, cucumber, mint, and elderflower, the 15% ABV cocktail comes in a 50cl bottle with an RRP of £29.95. pimentaedrinks.com Stalwart brands Tim’s Dairy and Tiptree have collaborated on a new line to celebrate the Queen’s Jubilee year: Greek Style Strawberry Royale yoghurt. The limited-edition line blends Tim’s bio-live Greek-style yoghurt with Tiptree’s Strawberry with Champagne Conserve. Sold in 450g pots. timsdairy.co.uk

Paley Photography

Counter points Vinegars

80Noir Ultra has launched a pair of premium hot chocolate kits – one designed for the morning as an alternative to coffee, and one for the evening. The kits – named AM and PM – both contain premium dark chocolate (in the form of 20 mini bars in the AM Kit and 300g bag of beads in the PM Kit), a bottle of spice (Aztec spice and Chai spice respectively) and an electric whisk to make the creations. The AM kit has an RRP of £20.50 and the PM, £17.50 80noirultra.com

Food writer and former deli owner Glynn Christian offers up some category-specific conversation starters to sharpen your sales technique.

• The sharpness of vinegar is acetic acid. • Liquids with less than 18% alcohol exposed to air over days will oxidise and form acetic acid. • Modern techniques make vinegars in less than 24 hours. • The Orleans process takes three weeks to make vinegar and then sees it aged in oak casks for months. • Authentic balsamic vinegars are not produced from alcohol but from cooked must. • Only balsamics labelled ‘tradizionale’ are authentic and can come from Modena or Reggio Emilia in Italy.

Only balsamics labelled ‘tradizionale’ are authentic and come from Modena or Reggio Emilia

• Balsamic vinegar is higher in acetic acid than distilled vinegar but balanced by syrupiness. • White balsamic vinegar is a modern creation. • Swedish Attika vinegar is 24% acetic acid.

This is an extract from Glynn Christian’s book Taste! How to Choose the Best Deli Ingredients, published by Grub Street

Vol.23 Issue 3 | April 2022

59