Asda announces Price Freeze

Asda has announced it's taken the step to freeze the prices of over 500 branded and own-branded products to give customers greater control over what they spend weekly.

The price lock, which will run until the end of August, includes cupboard essentials like cereals, pasta and tea, as well as summer favourites such as salads, burgers and ice cream.

The move comes following the latest figures from Asda’s Income Tracker, which reveal that household disposable incomes continue to fall on a month-by-month basis.

Asda continues to support families during the cost-of-living crisis by keeping prices checked and launching new ways to provide customers with more value every time they shop.

Asda's also offering a limited time trial which gives customers the chance to trial the retailer’s pocket-friendly delivery pass service, removing the delivery charge on online orders.

To access the trial, which is available from today, 13th June to 10th July, all customers need to do is sign up to one of Asda’s delivery pass services.

As an extra boost to customer's budgets, Asda Rewards continues to help customers earn pounds, not points, every time they shop in store or online. Over five million customers now use the app on a monthly basis and they've been growing their cashpots to help reduce their grocery bills, earning over £100m in total so far this year.

Kris Comerford, Asda’s Chief Commercial Officer, said: “At Asda, we’re always looking at ways we can support our customers and communities throughout the year, which is why we’re locking the prices of hundreds of products until the end of August.

“We're well aware that household budgets are tight at the moment, so we want to be able to offer the best value and give customers the confidence they can shop the products they love throughout summer.”

The price lock will be in effect until 31st August in store and online, and products include:

Asda 8 Beef Burgers (454g) £3.00  

Asda Loaded Cookie Dough Ice Cream (480ml) £2.30 

Asda Mild Tender Baby Spinach (180g) £1.00  

Asda Strong Baby Leaf & Herb Salad (75g) £1.00 

Asda Shredded Iceberg Lettuce (130g) £0.50 

Asda Watercress (85g) £1.00 

Asda Fusilli (1kg) £1.65 

Kellogg’s Cornflakes (500g) £2.25 

Warburtons Toastie Thick Sliced White Bread (800g) £1.40  

PG Tips Original Tea 40s (40pk) £1.60 

Asda Stonebaked Double Pepperoni Pizza (329g) £1.65   

Asda 8 Beef Burgers (454g) £3.00   

Asda 2 Garlic Baguettes (340g) £1.00  

Asda 4 Strawberry & Vanilla Ice Cream Cones (440ml) £1.45 

Asda Salted Butter (250g) £1.89  

Asda Unsalted Butter (250g) £1.89 

Asda Orange Juice Smooth Carton (1L) £1.15 

Nestle Shreddies The Original (390g) £2.00 

Oxo Beef Stock Cubes (24x6g) £3.10 

Asda French Fries (1.5kg) £2.45 

Ben's Original Long Grain Microwave Rice (220g) £1.00

www.asda.com

Asda unveils its Trend Book for 2023/24

Asda has unveiled its Trend Book for 2023/24, revealing key themes which will guide its food and drink product development over the next 18 months.

Headed by Jonathan Moore, Asda’s Senior Director of Food Trends and Innovation who has been a chef at a Michelin Star level, the Trend Book maps out the core drivers, mega trends and key techniques and flavours Asda customers can expect to see developing in UK food retail sector.

Beginning with the core drivers, each trend is categorised into four mega trends based on the social and cultural drivers that will inform product development. These mega trends are:

Under Pressure - in a less stable world, where people struggle to maintain control of their health and finances, how retailers can help make food more healthy, affordable and accessible.  

Distract and Displace - food is a primal way to seek comfort, safety and escape. It can be a way to explore different flavours and more than five senses, as it becomes increasingly ‘normal’ for technology to impact how we interact with our food. 

Brave New World - as we see the impact of global warming, the food industry is looking for innovative, practical solutions to tackle the problems that face the world. From finding new food sources to diversifying from more staple crops.

Health Wise - the pressure to be perfect seems increasingly burdensome but the fact remains we all want to live longer, and to live better. More than ever, customers are seeking new, clever, easier and less expensive ways to change habits and improve longevity.  

Within each mega trend there are seven sub-trends, which delve into the flavours, ingredients and cooking techniques that will gain prominence or continue to evolve and grow in popularity, over the coming months.

Around the World

Everyday Heroes

Edible Joy

Sensory Evolution

Unlock Time and Money

Accessible Health

Food Odyssey

“Around the World” sees consumers looking to try new dishes, flavours and techniques from across the globe, but doing it in a way that's wallet and purse friendly. This means shoppers are leaning into ‘forever favourites’ like purse-friendly Italian, American and British dishes but giving them a gourmet twist or trying more regional varieties.

One of the ways Asda expects this trend to materialise is shoppers looking for global twists on food,  for example combing Japanese flavours to Italian food with the rise in popularity of dishes like miso Bolognese or serving an American classic burger inside a croissant.

“Everyday Heroes” sees budget-friendly vegetables given a new lease of life as the centrepiece of main dishes, plus toast and sandwiches get a major revamp. The biggest not-so-humble star? Is the potato! 

Asda has seen a +12% increase in sales of potatoes over the past year as consumers turn to TikTok, which has over 10 billion views for #Potato, for inspiration on how to get creative with this household staple.

Sandwiches and ‘things on toast’ are also stepping forward and into the spotlight, providing a cheap and cheerful canvas to get creative. From getting rid of the humble bread bun in favour of interesting carriers like croissants and roti to bringing back chocolate spread and baked beans toppers, but doing so with a unique twist.

The “Edible Joy” trend references consumers who are seeking out a distraction from the doom and gloom of the world and looking to food for moments of joy in their lives. 

The trend sees the revitalisation of nostalgic childhood dinners and the rise of retro puddings such as baked Alaska, crème brulee, rice pudding and tiramisu. Asda has already started to see this trend with shoppers eager for its recently launched retro ‘school cake’. Tens of thousands of people shared their love for the cakes across social media and the excitement led to over 5,000 people searching for ‘School Cakes’ on Asda.com.

The “Sensory evolution” trend continues to grow as wallet-friendly ingredients are given new life by using condiments, sauces, pastes and seasonings; also known as ‘flavour bombs’. Expect heat to play a part in unexpected ways through experimentation with hot sauces, and bold, herby green sauces paired with everything. Boundaries between sweet and savoury continue to blur with the rise of ‘swalty’ snacks and herbs/vegetables making their way into dessert. Food on a stick also emerges as a trend in its own right, as the most elemental way for diners to get involved with their food; seemingly un-holdable dishes like pasta become more interactive and ease consumption without the need for cutlery.

Social media is vital when it comes to time-saving prep solutions in today's modern world. Within the “Unlock Time and Money” trend, we expect to see these quick cooking practices take a step further with perfectly pre-prepared, nutritious meals that only require a tap to finish off. TikTok shows off ‘lunchbox’ or ‘mason jar’ ramens whilst retail innovation turns to freeze-dried, dehydrated and powered foods. Extra benefits of these new formats include lower shipping costs and carbon emissions, alongside longer shelf-life.

“Accessible Health” in the time of a cost-of-living crisis, sees customers re-order their priorities. There is a move to embrace flexibility and permission for comfort and treats. Fat consumption is more considered, as customers become more aware ‘good’ vs ‘bad’ fats with a desire to learn more about where fat has come from, like butter from grass-fed cows or virgin oils from a single estate.

Cooking methods like air-frying, puffing and roasting put to good use to avoid overconsumption of fats, a trend that continues to grow in popularity with the rapid growth in the sale of air fryers. Asda plans to add air-frying cooking instructions to over 100 Asda-own label products over the next year.

As our understanding of the impact grocery staples have on the planet grows, new innovations outlined in the “Food Odyssey” trend look to ways to replicate and replace. You can expect to see more realistic plant-based fish and sea plants replacing leafy greens (such as seaweed pesto) as producers branch out into new protein-rich ingredients. Precision fermentation is also making waves in the dairy industry, to replicate ingredients like egg whites, animal fats and more.

Jonathan Moore, who is Asda's Senior Director of Food Trends and Innovation said: “Following the success of our inaugural Trend Book last year, we’re proud to share its latest iteration and excited to see how it informs our product development over the coming months. We have spent months researching and identifying seven mega trends emerging in the UK food scene, alongside delving deeper into the relevant social and cultural drivers behind them. Over the next 18 months, we’ll be working hard to bring these trends to life on Asda shelves in a way that’s both exciting and accessible for our customers”.

View the full version of the trends book here https://rb.gy/or748

Big Daddy Burgers! Morrisons launches giant burger in cafés for Father's week

Morrisons has announced the launch of its latest meaty feast for Father’s Day Week: The Big Daddy Burger. 

The Big Daddy Burger will be available in all Morrisons Cafés in the week leading up to Dads’ very special day and costs £7.99 or only £5 for More Card customers, from Monday 12th to Sunday 18th June.   

There are two Big Daddy Burgers, made using 100% British beef, which are layered with a double serving of cheese and bacon, a hash brown, special burger sauce, lettuce, tomatoes and onion rings. The burger is served with a side of chips and portion of coleslaw making this the perfect way to treat the father figures in your life. 

The tasty treat will certainly make Dads all over the UK feel full of love (and food!) on their big day and those looking for a vegetarian option are also well catered for, as Morrisons chefs have created The Big Daddy Veggie Burger too.

Also served with chips and coleslaw, The Big Daddy Veggie Burger consists of three meat free patties, double cheese, a hashbrown, burger sauce, tomatoes, lettuce and onion rings for £7.99 or £5 for More Card Customers.

To make the celebration even greater value, families can enjoy the Kids Eat Free offer including all-time favourites like Bangers and Mash and Fish and Chips, when purchasing The Big Daddy Burger or any other meal costing £4.49 and over. 

Chris Strong, Morrisons Café Buying Manager, says: “We’re working very hard to serve our customers great-value, tasty meals whether it’s a midweek lunch or a special occasion like Father’s Day.  

"We’re confident The Big Daddy Burger and The Big Daddy Veggie Burger will be a firm favourite with customers so we’re adding them to the menu for the whole week and More Card customers can grab them for just £5 while kids can eat for free whenever an adult meal is purchased.”

Both burgers are available to order for home delivery, through JustEat and Deliveroo* and are subject to availability.

For a limited time only, The Big Daddy Burger and The Big Daddy Veggie Burger is available in all Morrisons cafés nationwide. To find your local café, visit: https://my.morrisons.com/storefinder/

*Orders placed via JustEat and Deliveroo for The Big Daddy Burger and The Big Daddy Veggie Burger cost £8.49 and are not eligible for the More Card Exclusive or Kids Eat Free promotions.

Institute of Brewing & Distilling launches the Beer Sensory Analysis course

The Institute of Brewing & Distilling (IBD), the most widely recognised learning provider of technical education in the brewing industry in the world, has launched a brand new self-assessed and on demand technical course, Beer Sensory Analysis.

This new short course, which reinforces the IBD continuing professional development offering, is aimed at all brewers and quality professionals who want to improve beer quality through sensory and flavour and run effective sensory panels. The course would also benefit serious home brewers.

What does The Beer Sensory Analysis course provide? The knowledge and tools required to understand and control beer flavour. It will enable learners to run a range of sensory tests, assess the results and ultimately to improve their brewing process and also their beer. All displayed in an engaging, interactive and multimedia format.

This course has been developed in collaboration with leading sensory scientists and brewing professionals.

It provides the same technical excellence found in all IBD qualifications, with the benefit of not needing to sit a formal exam.

The Beer Sensory Analysis course includes a downloadable and useful PDF with technical information such as:

The basis of beer flavour

The descriptors and thresholds of over 100 key flavour compounds

The beer flavour terminology system and flavour wheel

How to recruit, screen and train an effective sensory panel

Tasting room design for breweries of all sizes

Tasting forms for more than 10 sensory tests

The statistical tables, equations and calculations to interpret test results

The course features text, videos, animations, quizzes, and games to help enhance your learning. At the end of the course, learners will receive a Certificate of Completion.

Stuart Howe, IBD Technical Development Manager, explains: “Whatever the size of your brewery, this course should help you to better understand beer flavour and to get the best value from your sensory endeavours. It may also save you spending money on the services of companies who offer sensory management systems and training. We're confident that not only will you enjoy the course, it'll also benefit your career, your brewery, your beer, your consumers and also your sales volumes!”

Tom Shelston, IBD Chief Executive Officer, points out: “This is the fourth short course that we've launched over the past year, showing the IBD commitment to continuous professional development. We're reinforcing our learning offering with these on demand courses to provide dynamic, flexible and cost effective ways to educate professionals in our industry”.

https://www.ibd.org.uk/courses/beer-sensory-analysis-course

Smokey Chargrilled Chicken With Veg and Rosemary

This chargrilled chicken recipe which is cooked over a griddle or BBQ is jam packed full of flavour. The marinating process helps pack in flavour and moisture to the meat. Smoked Maldon Salt is the perfect seasoning for this delicious dish.

Ingredients

• 2x Chicken Legs, skin on

• 4x Chicken thighs, skin and bone on

• 2 tbsp Olive oil, plus extra for grilling

• 2 Garlic cloves, crushed

• 1 tsp Ground Cumin

• 1 tsp Smoked Paprika

• ½ tsp Ground Cinnamon

• ½ tsp Sumac

• 1 Lemon, zested and then cut into halves

• 2 Baby Courgettes, cut into strips lengthways

• 200g Baby Peppers

• 2 Red Onions, peeled and cut into wedges

• Rosemary, a few sprigs

• A pinch of Smoked Maldon Salt

• Serve with: Toasted Pitta Breads

Preparation

1. In a bowl mix together the olive oil, garlic, cumin, paprika, cinnamon, sumac, and lemon zest. Season well with Maldon Salt and cracked black pepper. Add the chicken legs and thighs to the bowl and mix well, massaging the marinade into the meat to ensure it's evenly coated. Leave to marinade for two hours or it can be done ahead of this, perhaps even the day before? 

2. When you're ready to cook the chicken, heat the BBQ or a griddle pan. When it's hot enough, add the chicken, skin side down, and cook for 5 minutes on each side, you'll want to achieve nice, charred caramelization to the meat. Once the meat's fully cooked, remove from the heat and leave covered to rest. Toss the vegetables in a little more oil and then add to the pan. The courgette only needs a couple of minutes each side, but the onions and peppers need a bit longer, three minutes each side, until soft, tender, and deliciously golden. Remove and set aside.

3. Finally add the lemon halves to the griddle pan and allow them to char slightly on the hot pan. Garnish the chicken and vegetables with rosemary, squeeze over the warm charred lemon and season with a final pinch of Maldon Salt and some cracked black pepper. Serve alongside warm, toasted pitta bread.

Steak Salad With Purple Broccoli, Parmesan and Chilli and Herb Dressing

A beautiful seared steak salad recipe paired with the best in season purple sprouting broccoli and broad beans.

Ingredients

• 400g Sirloin Steak

• 100ml Olive Oil, plus extra for frying

• A handful of chopped Parsley

• A handful of chopped Coriander

• 1 Red Chilli, deseeded and finely chopped

• 200g Purple Sprouting Broccoli

• 150g Broad Beans, blanched

• 50g Wild Rocket

• 25g Aged Parmesan

• 20g Toasted Pine Nuts

• A Pinch of Maldon Salt

Preparation

1. Preheat your oven to 180C.

2. Firstly, cook the steak. Ensure your remove the meat from the fridge 30 minutes before you want to cook it, so it has time to come up to room temperature. 

Get a frying pan or griddle pan on the heat to a nice high heat. Drizzle some olive oil on your steak and season generously with Maldon salt and cracked black pepper. Once the pan is nice and hot, place the meat in and allow it to sear and sizzle on one side first. Depending on the size of your steak this can take at least five minutes on each side. You want good, deep caramelization to occur on both sides of the meat.

3. While the meat is cooking place the purple sprouting broccoli onto a baking tray and drizzle over some oil and a pinch of Maldon salt. Place the tray into the oven and roast the broccoli for 10 – 12 minutes until it's tender and starting to char slightly.

4. Once the steak is cooked to your liking,  remove from the pan and leave it to rest on a chopping board. The resting time is a key part! It helps keep all the cooking juices to stay absorbed inside before slicing.

5. While your meat is resting, prepare the rest of the salad. Place the olive oil in a small bowl and mix with the chopped parsley and coriander, the diced red chilli and some Maldon salt and cracked black pepper. Set this dressing aside.

6. On a large platter scatter over the wild rocket. Next top this with the roasted broccoli and the blanched broad beans.

7. The meat will be rested now, so carefully slice at a diagonal into thin slices. Place this over the salad. Any meat juices that are left on the board can be carefully poured into the bowl with the dressing ingredients.

8. Drizzle over the dressing, shave some parmesan across the top and sprinkle over toasted pine nuts. Give the whole salad a final pinch of Maldon salt and some cracked black pepper and then serve.

That's Food and Drink is grateful to Maldon Salt for providing this recipe which is ideal for the hot weather we are currently enjoying. 

Wicked Win for Family Run Cookie Business

Founder Sally Rees with the awards

Coventry based Wicked Cookies won Gold and Silver Awards for their dairy free and gluten free cookies in the National Free From Food Awards. 

Their Vegan and Gluten Free Snickerwoodle rose to the top of over 40 other entries, gaining their sweet treat a coveted Gold Award. Their Vegan & Gluten Free Triple Chocolate cookie followed close behind with a Silver Award.

Competing against a number of supermarkets and big name brands, the small family run business, Wicked Cookies, picked up two awards at the Free From Food Awards in London on Thursday 8th June 2023 at the Royal College of Physicians.

The judges commented that their Vegan & Gluten Free Snickerwoodle is “… a seriously delicious, light cookie. Love the big shape, lovely soft yet crunchy texture and the cinnamon sugar / snickerwoodle flavour.”

But what, exactly, is a Snickerwoodle? “That’s a question we get asked a lot”, says director Sally Rees. “It’s our version of a Snickerdoodle, which are a light, cinnamon flavoured cookie very popular in the USA. We created a vegan and gluten free version for our ‘free from’ customers and it’s incredibly popular”.

Wicked Cookies offers a range of over 40 flavours of cookies, catering for various dietary requirements including vegan / dairy free, gluten free, nut free and soy free. They offer the biggest range of allergen free cookies in the UK.

Co-director Giles Rees says “No other cookie producer can match the range of allergen free cookies that we offer. They are all made by hand at our Warwickshire bakery, by our small team who are equally passionate about creating dairy free and gluten free cookies that are in a different league to typical supermarket options.”

The Free From Food Awards are the UK’s only awards dedicated to free from food and drink. First launched in 2008, the awards celebrate the very best in free from food & drink.

https://wickedcookies.co.uk.

SHORE wins Gold at Free From Food Awards 2023 with new products

"The first award win for SHORE’s Ramens - an innovative new range of plant-based, Asian-inspired Broths."

SHORE the Scottish Seaweed Company (SHORE) is delighted to announce they've won three coveted prizes at the recent national Free From Food Awards 2023. The brand won Gold and Bronze for their newly launched Ramen Broth range, as well as a silver in the snacking category for their Smoky BBQ Seaweed Chips - the latest addition to the already popular Seaweed Chips range.

This announcement marks the first award win for SHORE’s Ramens - an innovative new range of plant-based, Asian-inspired Broths. The broths provide a simple-to-cook solution for a high-quality ramen experience at home. Their plant-based ramen broths utilise SHORE’s own sustainably harvested Scottish seaweed to create a naturally umami-rich flavour. With two delicious flavours Miso & Chilli, the broths come in recyclable Tetra packs that serve two and have an RRP of £3.79.

SHORE, said: “We are delighted to receive these prizes from the prestigious Free From Awards, particularly the recognition for our new range of Ramen Broths. We saw the opportunity to offer food lovers their own delicious ramen experience, that is both naturally healthy and delivers a restaurant style experience at home. It once again shows just how versatile seaweed can be as a foodie ingredient.”

http://www.shoreseaweed.com.

Salcombe Brewery Co. Announces New Listing With Sainsbury's

Salcombe Brewery Co. is thrilled to announce it's secured an agreement with Sainsbury's to sell two of its much beloved beers, Seahorse and Shingle Bay, in twenty stores throughout the South West of England.

Jordan Mace, who is the MD of Salcombe Brewery Co. said: “We're really thrilled that Sainsbury's stores across the South West are now stocking Shingle Bay and Seahorse. 

"We have a huge fan base across the South West area and this will make it even easier for them to stock up on their favourite pint. It's also a great opportunity to introduce our beers to an even wider audience.”

Jordan went on to explain: “Shingle Bay is our best-selling bottled beer and one that holds a special place in all our hearts. It's because John Tiner, the founder of Salcombe Brewery, loved Shingle Bay so much that he bought the brewery in the first place.”

Jordan added: “Seahorse is also very important to us at Salcombe Brewery Co. because the Salcombe estuary is a haven for both British species of seahorse and, as part of our commitment to our local environment, we are trying to help conserve these amazing animals by donating 5p a bottle towards The Seahorse Trust.”

Shingle Bay (ABV 4.2%), is a very easy-drinking golden ale, with a crisp bite. It has a fruity aroma of blackberry and spiced fruit.

Seahorse (ABV 4.4%) is a sweet and smooth amber ale with a gentle spicy hop character, hints of burnt caramel and a smoked malty finish.

Salcombe Brewery Co., founded in 2015, is based at its innovative Estuary View brewery which nestles in the Devon countryside above the world famous Salcombe Estuary. 

Award-winning, SALSA accredited Salcombe Brewery Co. produces a range of premium cask ale and keg products. Their vision is to be recognised as a leader in producing high quality products crafted using sustainable methods that look after people and the planet. They have just started their journey to becoming a B-Corp accredited company.

Salcombe Brewery's range of beers is available nationwide in pubs and hospitality venues as well as retail outlets and online from www.salcombe brewery.com. For further information on Salcombe Brewery Co. please visit www.salcombebrewery.com follow Salcombe Brewery Co. on Twitter, Facebook and Instagram. 

Made for Drink Teams Up With Baron Bigod to Put a Gastronomic Spin on the Humble Cheese & Onion Crisp

When Made for Drink were given the job by English Heritage to put their unique gastronomic spin on the time-honoured cheese & onion crisp, a stalwart of our island's unrivalled fine crisp traditions, it was immediately clear Dan and his team would be tearing up the rulebook to provide Cheese & Onion with the culinary reboot it so richly deserved.

Baron Bigod was quickly identified as the all-important fine cheese compatriot, a treasured food union that brought one of rural Suffolk's most treasured foodie heroes into Made for Drink's Thursday night fine snacking orbit.  

What is Baron Bigod? It's a proud squidgy cheese in the Brie-de-Meaux style, a small batch artisanal offering that uses only the freshest morning milk from its highly prized Montbeliarde herd, because 'early hours' milk is the perfect temperature for fine cheese production.

According to the founder of Made for Drink, Dan Featherstone, "Baron Bigod has become a regular Thursday night companion on the Featherstone cheeseboard, a newfound favourite among friends and family.  

"Everyone in our fine snacking huddle adores this cheese's deliciously distinct nutty rind and the fresh buttery yet earthy texture that comes complete with a discreet citrusy twang.  When English Heritage challenged me to produce a cheese and  onion crisp that celebrated England's finest cheese wisdom, I knew precisely who to talk to!"

This perfect marriage of like-minded food heroes means Made for Drink is aligned with a fine cheese luminary who will not only help Made for Drink press forwards within the Ontrade, indie wholesalers and discerning food halls ambitions but also grow their profile within the UK's flourishing fine deli and cheese hall estates; establishments that once-upon-a-time might have been a tad sniffy about the rethinking of the ultimate cheese & onion treat.

 "When Dan from Made for Drinks got in touch with us, we were so pleased that they wanted to use our cheese to make crisps. We then got a sample back from Dan, which was the powder flavouring, before it was added to crisps, we were totally blown away! From that moment on we were all fully sold on the idea and can't wait for you all to try them.

"They are a savoury, gourmet delight that combines the creamy and indulgent flavours of the cheese with the crispy, flavourful notes of caramelised onion, resulting in a rich and irresistibly fragrant treat," says Iona , who is the Sales Manager at Fen Farm Dairy.

 From an English Heritage perspective, this latest addition to their fine snacking stable hits all the right notes, adding an unmistakably gourmet twist to a 'nation favourite' whilst shining a light on yet another of our island's inspiring small food producers.

Baron Bigod Cheese & Onion crisps will be is available from June 23 onwards.

Available in 150g (£2.75) & 40g bags (£1.35).