TasteNews – Edition 1 Autumn 2015


TasteConnection Newsletter
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A word of introduction…

A warm welcome to the latest new look edition of TASTENEWS, the exciting newsletter from TASTECONNECTION.


In this new style format we aim to provide you with a more frequent newsletter with a short punchy style, whilst still retaining our existing aim of keeping our customers informed of the latest trends in the food industry, and how TasteConnection can help you address those trends.

In this edition

– We look at naturally smoked ingredients that TASTECONNECTION can supply to enable the development of iconic smoked and barbecued products

– We also look at some exciting new trends and products in the global market

If you have any feedback for us, or issues you would like us to cover in future editions please drop us a line and let us know.



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Naturally Smoked Ingredients

The recent EU smoke regulations on smoke flavouring (Directive 1321/2013) have fired up the smoke world, as you now need to control the level of smoke flavourings you can add to products in order to protect your customer’s health.

We at TasteConnection, however, believe that there is a better way…and that is Naturally Smoked Ingredients. For almost a decade TasteConnection has been supplying a range of naturally smoked ingredients to chefs and food creatives enabling the development of iconic smoked and barbecue products.

Our growing range of naturally smoked ingredients are traditionally smoked using sustainably sourced fallen oak and other woods. They are ideal for adding the authentic taste of real smoke to a wide range of food products.

Naturally Smoked Ingredients

    • Maltodextrin
    • Dextrose
    • Lactose
    • Rice Flour
    • Corn Flour
    • Butter Powder
    • Sugar
      • Caster
      • Demerara
      • Icing
      • Maple Sugar Flakes
      • Maple Sugar Granules
    • Salt
      • Rock and Sea, both in various smoke strengths.


Naturally Smoked Ingredients

A unique range of ingredients delivering naturally smoked flavour to the end product. The comprehensive range includes store cupboard ingredients smoked over oak providing the ideal vehicle for getting that authentic smoked flavour into your product.

Applications for our range of smoked ingredients include: Meat seasonings, snack seasonings, curing blends, dustings and marinades.


Please contact us to discuss your individual requirements.

01453 844868


TasteConnection Ltd.
Mill Stream House
Wotton under Edge
Gl12 7QT

trend news graphic
In each edition we will bring you some of the best and also most strange new product concepts to emerge on the global stage.
Beef brisket, the new pulled pork?

beef brisket
The brisket trend was born in Texas, where it’s the staple meat in smokehouses.
Brisket is rising in popularity in the UK, driven by the appetite for US-style smokehouse BBQ meats.
Britain’s US-style BBQ restaurants generated £68m in sales last year, mostly driven by an appetite for the slow-cooked, shredded meat.
Unlike pulled pork, which is produced through a cooking process rather than referring to a single cut of meat, brisket comes from the lower chest area of the animal. Brisket isn’t just found in beef, you can buy pork and lamb brisket too.
It is forecast that brisket and burnt ends [pieces of meat cut from the point half of a smoked brisket] will become the best seller in US-style BBQ chains such as One Sixty and Reds True Barbecue.
The UK supermarkets have cottoned on to the trend and high end retailers such as M&S and Waitrose already offer slow-cooked brisket products.


Bitter the New Umami?


Bitter flavours are set to become the ‘it’ flavour – much of the trend has come from bar mixologists using more bitter ingredients in cocktails, and this has crossed into the food world. Frisée, rapini, endive, radicchio, Asian greens, and other bitter vegetables. The rise of New Nordic cooking, which includes lichens and birch tree ash, has helped to champion bitter ingredients as people are coming to realise that bitter is the most sophisticated flavour and that it adds balance, dimension, and complexity to dishes. Whilst most people aren’t born with a craving for bitter foods embracing bitter foods can also improve health, as the compounds that make foods taste tart, such as polyphenols also happen to be potent antioxidant.


Considered the ‘national’ dish of Quebec, poutine is a fast comfort food which traditionally consists of French fries and cheese curds topped with a light brown gravy. Many Canadian variants have evolved such as Sugar Shack Poutine with bacon, sausage and maple syrup. “Fries with the Works” fries with ground beef and onions, topped with thick beef gravy and fresh green peas.
Many derivatives now exist outside of Canada including Greek poutine with Feta cheese, in New York, Chilli Cheese Fries – Shoestring French Fries covered with chilli cheese then covered with shredded cheddar cheese. In Texas, fries that include at least one variety of grated Cheddar cheese are commonly served with ranch dressing, sometimes consisting of bacon, jalapenos and chives. In New Orleans Debris fries – fries, roast beef debris “gravy” and cheese. Carne Asada fries have become popular in Southern California consisting of a combination of fries, carne asada (grilled, marinated steak-strips), beans, guacamole, sour cream, salsa and cheese. In Adelaide, chips topped with yiros meat, tomato barbecue and garlic sauce are served as an ‘AB.’



A bumper crop of lobsters along the east coast of the USA has made this vacation staple of chopped lobster meat with mayonnaise a must-eat across the country. In addition, there’s been a tidal wave of openings where homarus americanus plays a starring role in the UK, beginning with Lobster Kitchen. Then came Smack Deli in Mayfair, from the people behind Burger & Lobster and Fraq’s Lobster Shack in Fitzrovia. Lobster has also hit the food wagon scene in London via B.O.B’s Lobster VW Combi van. The question is, will there will be any lobsters left in the western Atlantic by this time next year?
New British
new british
New British – basically New Nordic with a twist: local and seasonal products served with few frills. Menu descriptions tend to be as terse as possible ‘Cockles, courgettes and herb oil’, ‘Isle of Wight tomatoes, nasturtiums and eel jelly’ for example – serious simplicity.


Fermented Foods

Not just a foodie trend, virtually every civilisation includes fermented foods made by the souring action of microbes. Fermentation not only adds flavour and preserves but also, according to some, aids health by improving digestion, increasing immunity, restoring good bacteria in the gut and increasing vitamin content in food. Britons’ are developing a taste for the sour, the influence of immigration to the UK has helped expand our tastes from pickled onions, cucumber and beetroot to kimchi, sauerkraut, kefir and kombucha (fermented tea).


Smoked Maple Syrup

Combining maple syrup and beech wood smoke not only produces a culinary ingredient to add background flavours to glazes and marinades, sauces and gravies, but is also a fashionable ingredient for mixologists to use in gastro-inspired cocktails.


Named after Si Racha in Thailand, Sriracha is a type of chilli sauce made from a paste of red jalapeno chilli peppers, vinegar, sugar and salt. Sriracha is made from sun ripen chillies which are ground into a smooth paste along with garlic, sugar and salt. The mania for sriracha started in the US – its increasing popularity was driven by west coast America, because their palate is sweet – it’s like ketchup with a kick. You can put a lot on food without it being wildly hot, whereas with Tabasco even five or six drops is too much. And it’s not expensive. The sriracha sensation is part of a wider appreciation of chilli sauces, which is overtaking milder condiments, such as Worcestershire sauce.

For more information about what we do or to view previous editions of Taste News please go to our website www.tasteconnection.com.

If you would like to talk to us about how we can help your business, please get in touch T: 01453 844868 or E: info@tasteconnection.com

01453 844868



GL12 7QT

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