2010Products

• 3 . Better Bangers boost Bramley Bicentenary

• Snowbird foods is celebrating the bicentenary of Britain’s favourite cooking apple by re-launching its re-vamped and improved Gourmet Pork & Bramley Apple Sausage.
• With a meat content of 75% the sausages, which meet all government low fat and low salt requirements, have been made slightly sweeter to precisely match the latest requirements of the market for top quality sausages. This helps derive maximum benefit from the use of Bramleys, an apple grown only in Britain.
  Snowbird, now part of Vion, the innovative food group, has included cinnamon in the recipe which also features mace, nutmeg, ginger, coriander and white pepper.
  “A higher acid content and lower sugar levels make the Bramley unique and we have underlined that by adding just a trace of parsley,” said Snowbird sales director, Roy Anderson.
  Gourmet Pork & Bramley Apple Sausages are made with coarsely bowl chopped (rather than minced) top quality manufacturing pork and the links are fully cooked to a golden brown in the factory before being frozen.
  Snowbird recommends the links be microwaved from frozen (in seconds) for small order and oven baked when larger quantities are required.
  Experiments have shown that the sausages will hold under lights for significant lengths of time.
  Gourmet Pork & Bramley Apple Sausages are being made in 60g. links and are packed in four kilo units.
  
• For more information please contact: Roy Anderson, Snowbird foods Ltd.
  Tel: 020 8805 9222. Fax: 020 8804 9303. www.snowbirdfoods.co.uk
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  • Better Bangers boost Bramley Bicentenary

• 3 . Snowbird shakes down 2012 salt rules

• After more than six months of concentrated effort, the technical team at Snowbird foods has given the company a New Year gift with a difference: every single house brand product recipe has been upgraded to meet 2012 government healthy eating requirements.
  With more than 60 recipes involved the company opted to meet and beat the cooked sausage, sausage meat and stuffing requirements of less than 1.5g. salt or 600 milligrams of sodium per 100g of product.
  As no separate and specific guidelines have been published by the government for meat balls, Snowbird chose to follow the guidelines for sausage products in this fast growing section.
  “It’s not just a question of taking out the salt”, said new product development manager, Jason Drage. “We have to rebalance the recipes, make sure they taste the same as before and enjoy the same moisture content and mouth feel. We also have to ensure we haven’t affected the texture in anyway,” he added.
  The project was started in the summer of 2009 when the company decided to target the more demanding 2012 guidelines rather then settle for the softer 2010 requirements.
• For more information contact Roy Anderson, Snowbird foods Ltd.
  Tel: 020 8805 9222. Fax: 020 8804 9303. www.snowbirdfoods.co.uk
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  • The Snowbird Salt Police (far left): Jason Drage, new product development manager; Ridwam Kamal (new product development assistant) and technical manager Glenn Hitchings.