News
Don't Be Frozen Out This Festive Season
12 August 2008
Once receiving a frosty reception, frozen desserts have once again begun to flourish thanks to premiumisation in the sector and the arrival of exciting new brands and products1. Sales were valued at £258 million in 2007, a growth of 2% on the previous year2, and what's more, this growth is peaking over the festive season, with diners indulging more in frozen desserts during this time. With sales increasing by an average of 44% compared with sales in November3, it begs the question, can you afford to be left out in the cold this Christmas?
Christmas crackers
Is it time to offer customers a delicious alternative to traditional Christmas pud? According to research4 , almost one in three diners would prefer almost anything else, with young people disliking it most - 53% of 16 to 24-year-olds say a resounding no to Christmas pud.
Over 15 million Christmas dinners are served in restaurants5, hotels and works canteens in the UK each year and caterers hoping to cut a bigger slice of the profits would do well to offer something different with a festive twist this December.
To answer this demand, Alveston Kitchens, part of the Heinz Foodservice family, is launching a new range of desserts in time for Christmas laden with festive favourite ingredients such as zesty cranberry, rich cream and indulgent chocolate.
Cranberry and Orange Brulee Cheesecake
A seasonal variation on the classic crème brulee, this cheesecake has received a tangy twist of orange sauce complemented by cranberries, the ultimate festive fruit. The crunchy biscuit base is layered with a rich, creamy cheesecake, topped with a caramelised brulee topping.
Nougat Roulade with Brandy Cream
Inspired by the soft French nougat of Montelimar, this nutty handrolled roulade is delightfully light, soft chewy meringue, topped with cherries, hazelnuts and peel, and filled with a rich Courvoiser cream - a light but indulgent treat this Christmas.
Black Forest Meringue Roulade
This retro favourite has been given a ‘noughtie' makeover, bringing it right back up to date. Studded with chocolate and spread with cherry sauce, the meringue is filled with fresh double cream and chocolate shavings and finished with a dusting of cocoa powder.
Chocolate and Orange Trifle
A true treat for Chocolate lovers the orange syrup soaked Alabama sponge is drizzled with chocolate sauce, then covered with two types of chocolate mousse, milk chocolate orange and white chocolate, before being lavishly dusted with chocolate powder.
Alveston Kitchens, which is celebrating its 40th anniversary this year, offers a 90-strong range of delicious frozen desserts made with quality ingredients including gateaux, cheesecakes, trifles, meringues, apple pies and speciality trifles, tiramisus and profiteroles, it delivers:
Heritage and expertise in market - relevant, high quality products
Traditional quality sellers - consumer favourites that sell
Hand finished presentation - consumers will never know they are frozen
High quality ingredients - market leading household name products and GM free
Speciality meringue capabilities - texture of finished products is as good as freshly made
Emily Frank, brand manager for Alveston Kitchens, said: "We have a wealth of knowledge in terms of what consumers want on a menu, how they make their purchasing decisions and how they can be persuaded to pay more. With Alveston Kitchens, menus are more appealing and exciting with desserts that customers love, that taste great, look great and are great value."
Notes to editors
Source:1Mintel - Frozen Desserts - UK - January 2008 2.Mintel - Frozen Desserts - UK - January 2008 3.Mintel - Chilled Desserts - UK - March 2007 4.http://www.wdr.de/tv/surfin-england/dyn/101863.phtml?SID=YxISbneT8ifW4nXBoH01U9LBsyKRJcdH 5.http://www.wdr.de/tv/surfin-england/dyn/101863.phtml?SID=YxISbneT8ifW4nXBoH01U9LBsyKRJcdH
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