Dalehead Foods outlines new Waitrose lines

By Aidan Fortune contact

- Last updated on GMT

Dalehead Foods outlines new Waitrose lines

Related tags: Pork, Npd, Beef, Lamb

Salt reduction and international flavours are driving UK producer Dalehead Foods innovation for 2019.

Speaking to Global Meat News, Matt Casey, NPD & innovation controller of Dalehead Foods, explained the new lines launched by the business into retailer Waitrose.

“Following on from reducing salt in our bacon last year, in February we also reduced the amount of salt in our gammon products,”​ said Casey. “This was as a result of consumer feedback and also a positive response to our reduced salt bacon products.”

The processor also launched the World Deli Range into the retailer earlier this year. “We created products for Waitrose’s new World Deli range in April including Jollof Pork & Rice with Scotch Bonnet Ketchup and Flame Seared Chicken bite with Charred Sweetcorn Salsa. The World Deli range was developed to tap into a range of on-trend flavours and to meet the growing demand for global flavours and snacking/grazing-style products.​”

It’s not just flavours that the business is tapping into for its NPD, explains Casey. “We have recognised how eating habits have changed including a growth in food to go and snacking so we’re always looking at new ways to explore this avenue and create products for the modern consumer.”

Scrumptious Summer range

• Finely Slice Roast Beef with Wild Garlic & Horseradish Dressing

• Pickle Glazed Wiltshire Ham with Parsley & Thyme Stuffing

• Honey Roast Wiltshire Ham with Honey & Mustard Stuffing

• Finely Sliced Roast Chicken with Elderberry, Lovage & Lemon Stuffing

• Suffolk Ale Cured Ham – Sweet Cured with Suffolk Ale & Molasses 

• 2 Door Stop Bacon Slices – Thickly Cut Bacon Cured In Rhubarb, Gooseberry & Apple For A Subtle Sweet Flavour

Examining nostalgia, Dalehead Foods also launched the Scrumptious Summer offering (see box) which utilises classic British flavours. “We’ve played a role in developing some of Waitrose’s new summer range, Scrumptious Summer, inspired by seasonal flavours and ingredients. When developing this collection, we wanted to tap into classic and nostalgic British summer flavours, whilst incorporating on trend and innovative ingredients.​”

Casey explained how long a new product takes to hit the market. “From an idea with our innovation team to the product hitting the shelves, bringing a new product to market takes approximately 8-10 months.

“At Dalehead Foods we always have our ear to the ground, monitoring consumer eating habits through targeted research, and taking inspiration from both in and out of home trends to ensure we’re on the ball with the latest demands and food movements. We work closely with the innovation and insights team at Waitrose to identify trends, try out new flavours and ingredients and develop these products.”

Tulip innovation

Meanwhile processor Tulip also outlined work being done with the Co-op on new products. Sam Reader, NPD & innovation senior manager of Tulip, told Global Meat News: “We work closely with our retail partners to identify the latest food trends and to develop products that meet the changing demands of the modern consumer. Working in collaboration with the Co-Op food team, our innovation department has developed a range of products to launch this summer, bringing vibrancy in a traditional category that is renowned for being beige in colour and lacking inspiration.​”

Reader explained what trends the business has been exploring. “The new range of snacking products deliver vibrancy, colour and creative recipes that are responding to a change in consumer trends. We’ve seen an increase in demand for innovative snacking products that incorporate new and interesting ingredients. The new products really deliver on the ‘summer of colour’ brief with flavours such as chicken, spinach & pesto bites, throwing it back to retro flavours with coronation chicken bites and mixing things up with pork, beetroot & feta bites, combining vegetables with meat that is on trend with the growth in flexitarian food options.”

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