Unifine adopts natural stance

06 April, 2007
Page 6 
Unifine Food & Bake Ingredients held its annual Ingredients in Action day on 28 March, with demonstrations by Unifine's chef patissier Graham Dunton.
The objective of the one-day workshop, held at Unifine's development kitchen suite in Milton Keynes, was to equip visitors with a knowledge of bakery ingredients.During the session, in which British Baker took part, participants made a range of products, including Mousse Torte, Macaroon Biscuits, Tarte au Citron, Crème Brûlée, pizzas and salad dressings. They heard that Unifine has boosted its premium range with natural jams that are bake-stable. Unifine terms the jam 'natural' because they are made a blend of starches, sugars and natural colour and natural flavouring.Simon Solway, managing director of Unifine, said: "More and more of our customers are asking for natural. Consumers are wanting to know what they are eating and this includes recognising the ingredients in products such as salt, sugar and so on. "People no longer want to eat, or give their children, ingredients that they do not recognise."



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