Modern party goers expect more
THERE is more to a modern barbecue than a few burgers and over-cooked sausages.
As well as the host wanting to offer their guests something a bit more exciting, an increasing number of consumers have food allergies or simply want their food from more humane sources.
To meet the growing demand for gluten and additive free food, Brindisa has launched two varieties of cooking chorizo.
A spokesperson said: “Speciality meats were a real growth area during the 2017 summer season.
“It’s a sign that Scots are becoming more confident barbecuing less familiar products.
“Cooking chorizo is perfect for barbecuing because the meat is moist and succulent.”
• Dalehead Foods has launched a range of free range turkey breast pieces.
They are available in rosemary, lemon and garlic, honey and Mustard, and Butter Roasted varieties.
Innovations manager Matt Richards said: “It’s exciting to see the products on shelf after months of factory tests and consumer trials.”
