Sales sizzle for EHL Ingredients ahead of BBQ Week

With National Barbecue Week (May 26th – June 1st) on its way EHL Ingredients, a leading importer, blender and packer of natural food ingredients, has reported an increase in sales of a range of ingredients typically found in barbecue products.

The company has witnessed a 30% surge in orders for nutmeg, chilli, pepper, mint and cumin, all flavoursome ingredients, which can be used on barbecued meat and vegetable products.

As the barbecue season approaches, EHL attributes this rise to a growing demand from food manufacturers, wholesalers, retailers and butchers looking to source authentic herbs and spices that can be used in barbecue food products including marinades, rubs, coatings, seasonings, condiments and other dressings and sauces.

Industry figures also support the rising popularity of Brits holding barbecues; 2013 was the driest BBQ season since 2006, with 84.7 million Britons enjoying a barbecue in the peak 12 weeks up until August 18th 2013. An increase of 86.6% compared with the same period in 2012 .

With the World Cup taking place in Brazil in June and July, EHL anticipates that ingredients and dishes from the South American region will experience a boost in popularity in the UK, influencing the flavour combinations and pre-packaged barbecue products available to consumers.

Traditional Brazilian foods incorporating beans, cashews, peanuts and chillies, as well as meat marinades, sauces and seasonings for churrascos using spices typically found in Brazilian cuisine are predicted to hit store shelves in time for the summer tournament.

Tasneem Backhouse, sales director at EHL Ingredients, comments: “It’s that time of year again, as the nation breaks out the barbecue and soaks up the summer sun. Events such as National Barbecue Week help to raise awareness and boost sales of certain ingredients as manufacturers, wholesalers, retailers and butchers look for the next big thing in barbecue. The World Cup is also set to be a driver for BBQ sales, as Brits will be entertaining friends and family during matches so, weather permitting, the summer is set to be a strong one for the barbecue sector.

“Authenticity and provenance are key factors for us, and as such we always go the extra mile to ensure that our ingredients are sourced from quality suppliers with full traceability to the country of origin, so consumers can rest assured that the product they are getting is 100% authentic. In an increasingly competitive marketplace, with consumers more discerning than ever before, food manufacturers will need to invest in a quality selection of herbs and spices for barbecue foods to ensure successful end products that consumers will love.”

“With organic and free-from foods proving popular choices in the barbecue market place too, we can also supply our ingredients to meet allergen and organic standards.”

Nutmeg, chilli, pepper, mint and cumin are available from EHL Ingredients in various packaging formats and quantities from 1 – 25kgs and in poly pots of 250 and 500g. Ingredients are also available in organic and conventional formats, and via wholesalers, ingredient retailers, distributors and cash and carries across the UK.

EHL Ingredients also develop bespoke blends on-site, depending on requirements.

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EHL Ingredients shows Tameside College students the spice of life

Tameside College cookery students were treated to a visit from EHL Ingredients this week, to learn all about the wonderful world of herbs and spices.

Debadutta Jayaprakash, Msc Food Science, Technical Manager at EHL Ingredients, based in Reddish, Stockport, visited the college on Beaufort Road, Ashton-under-Lyne to present an educational workshop on the history, classification and uses of herbs and spices from around the world.

The interactive session showed the group over 90 examples of herbs, spices and blends with the students learning about culinary and medicinal uses and benefits of the food ingredients.

The students were from the first year Bakery and Confectionery Excellence Diploma Level 1 course, group C and second year Catering Level 2 Professional Chefs Culinary Diploma Mature group. Chef/Tutor Paul Yau, NVQ Level 2 course teacher and chef, comments: “This was a great opportunity for our students to learn about international herbs and spices first hand from an industry expert and the session was really engaging and interactive. It was a real honour for us to welcome Debadutta and his presentation really inspired the students. We’re planning some more activity where they can put their new knowledge into practice in the classroom and the demo kitchens so there should be some spicy dishes on their way!”

Debadutta adds: “It was great to meet the students and teach the next generation of chefs about the world of herbs and spices. They were a great group to work with, and clearly very talented and interested in this area of the food industry. They really got involved with the session and we wish them all the best with their studies.”

The session took place at Tameside College on Wednesday 30th April.

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