Tipiak has committed to using Fairtrade chocolate and free-range eggs in its sweet and savoury pâtisserie offerings.
The ingredients switch is said to form part of the food manufacturer’s pledge to boost the ethical credentials of its authentic thaw and serve products, which have been sold in the UK since 2009.
Nantes-headquartered Tipiak supplies frozen products to the foodservice sector via distributor Central Foods. Its range features the likes of hand-finished savoury canapés, sweet petits fours, and gluten-free macarons. These can be used for afternoon teas, buffets, wedding receptions, and other catered events, plus as light desserts or beverage accompaniments, it said.
All chocolate used in Tipiak’s sweet products is now Fairtrade, including for its chocolate macarons (both classic round and heart-shaped versions), and chocolate petit fours. These are now also made with free-range eggs, while savoury items that utilise free-range eggs in production include mini brioche for canapé ranges.
“We regularly look at the recipes and ingredients of our sweet and savoury pâtisserie to see if we can improve them in any way,” said Marie-Emmanuelle Chessé, international development project manager at Tipiak.
“This is a positive move for our customers, who can promote the fact that we have updated and improved our ingredients to their own customers,” she added.
Tipiak also produces plant-based finger foods such as its bite-sized Vegan Cocktail Selection.
Consumers are paying more attention to labels as they seek transparency over the ingredients in their food and where they come from. As such, some believe certification schemes such as Fairtrade, Red Tractor, and Organic to be increasingly important, with consumers having a quick look for “trustworthy products” and indicators that “a food is good for them or the planet”.
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