Volume 1 • Issue 6 SPRING 2009
Snowbird has achieved another
major success, this time in the
prestigious Food Processing
awards, winning a place in the
final of the class for ingredients
manufacture and use against
strong competition from across
The entry was based on the
reformulation of pork sausages
to meet reduced salt, low fat
and added fibre requirements
whilst completely removing
A large audience of
industry leaders at the awards
Wimpy commercial manager Anton Mostert (right) receives a gift of champagne
ceremony was told natural
from Snowbird managing director Philip Paul and shop owner Yusuf Zorlu weighs
starches had helped make up
in with the ten millionth Bender.
for the flavour loss and textual
changes resulting from the salt Wimpy has celebrated the sale of its ten millionth Bender since 1993, allocating “This has been a long and very
and fat reductions. the product to the newly re-styled, 82 covers outlet in Dartford High Street, which happy association with Wimpy and
But not completely. also boasts a coffee area. we are proud to be such a long
The 60g Bender was cooked as part of a full meal by Yusuf Zorlu, who has serving supplier,” he said.
Complete success was only
achieved when one particular owned the unit for the last eight years. The iconic Wimpy Bender in a
variety of honey was added. The Bender is made of cured pork which has cuts on one side so that when it Bun has made an appearance in
Then the taste, texture and is deep fried it curls – and Mr. Zorlu makes sure that happens. the latest advertising campaign
appearance of the 85% meat which celebrates the Virgin Atlantic
On hand to celebrate the occasion was Wimpy commercial manager Anton
Gourmet Plus sausages were airline’s 25th birthday.
Mostert who oversees the supply of the product which has been made for Wimpy
all satisfactorily replicated. The Bender appears in Virgin
by Snowbird foods since 1993.
Atlantic’s new TV advertising
“We have changed the size but it is a successful product that sells well so we
campaign which is set in 1984 and
haven’t messed about with the recipe”, he said.
also features images of the 1980s,
And he forecast sales of the Bender would increase as Wimpy rolls out its such as the Rubik’s Cube, brick-
BUYS A successful new corporate identity with restaurants returning to the original red
and white logo and offering an improved menu.
sized cellphones, Our Price Records
and the Asteroids video game.
BETTER ROOF Also on hand to mark the special day was Philip Paul, managing director of “Given that we don’t serve the
The decades old roof on the Wharf Snowbird foods, which produces the recipe exclusively for Wimpy. retail sector and therefore have no
Road factory has been ripped off branded presence in the market
and replaced with a new and more
efficient alternative – and benefits
in reduced power usage are already
HIS MASTERS CHOICE place, it was a huge and welcome
surprise to see the Bender featuring
so prominently in the ad.,” said
Sausage supremo Rodney Masters has celebrated his thirty
being measured. Snowbird sales director, Roy
years as a master of the mysterious art of producing Britain’s
The £350,000 project saw the Anderson.
Best Bangers by launching his very own recipe under the
removal of heavy timber purlings title of “The Director’s Choice”.
to which ageing roofing sheets had
been attached. As operations director of Snowbird (and before that WORKING WITH
Well insulated new panels were
fitted to a lighter frame and the
Plumtree Farms) he has been responsible for the creation
of millions of links, initially raw and frozen and latterly, DEBBIE & ANDREW
with Snowbird, of the more modern and convenient fully Snowbird is working with
weight reduction means areas of
the new roof are available for the cooked and frozen variety. well known retail brand
placement of equipment and for His choice recipe is for a 60g. sausage with a meat Rodney Masters
Debbie & Andrew’s on an
storage. content of a staggering 85 per cent – all of it British pork. innovative range of fully
In addition to providing “I wanted a superb sausage that is suitable for caterers for all occasions,
cooked new products.
complete weather proofing, the breakfasts, snacks and main meals, and this one fits the bill perfectly,” said Mr. In addition to sausages and
insulating qualities of the new cover Masters. pie fillings, the combined
mean that temperatures within the new product development
“It is so good it even makes an exciting addition to a cold buffet”, he added.
building are more stable, with less teams are working on hand
power required to cool areas of the In a natural casing which delivers the classic crescent shape, flavourings include held snacks.
factory and to warm offices. fresh parsley, capsicum, ginger, marjoram, pepper, pimento and sage.
A winter warmer with style has been
introduced and its versatility means Restaurateur Jean Hoblin serves
it is guaranteed to be a sizzling sales up a “Road Hog” breakfast.
success. Fireballs are a perfectly
textured 56% meat (half and half
pork and beef) meat ball which can be WASTE PROBLEM
eaten hot or cold. Back in the sepia tinted days of the 1950’s
Celebrating silver success with Meat Balls is managing director, Philip Paul, The Barn, on the A25 near Guildford,
The recipe includes onion, red
Surrey, was a tea room and snack bar.
pepper, breadcrumbs (for that chewy
SILVER AWARD FOR
Since then it has metamorphosed into
texture), crushed chilli flakes, black an upmarket licensed restaurant and
pepper, basil, oregano and natural coffee bar.
herbs and spices. Run by Mrs. Jean Hoblin and her
OUR SCHOOL BALLS It is available in specified sizes from
15 to 50g with the smaller balls ideal
for rolls, wraps and as buffet items.
sister, it has earned a reputation among
hikers, bikers, picnickers, A25 traffic and
locals with an eye for cost conscious
quality as a cracking place to eat (views
Managing director Philip Paul is celebrating the success of Brakes’ Italian style towards the South Downs are to die
Cooked Beef Meatballs. Larger sizes are for plated meals for).
and are ideal with potatoes and Typical examples of that cost
They took second place in the British Frozen Food Federation awards class vegetables or short pasta and can even conscious quality are breakfasts and the
for the best new starter/buffet/appetiser product. make a risotto interesting. ever popular sausage and mash.
Made exclusively for Brakes, the fully cooked meat balls have a high visual When the sisters took over the
The new recipe follows customer restaurant they used high quality fresh
lean meat content which delivers a low fat product that is also low in salt. demand for different ideas based on sausages from a local butcher.
The new product development departments of both Snowbird and Brakes the huge popularity of our Italian meat Two snags: deliveries were
balls. unreliable; and waste levels were too
collaborated closely to create the product. high because kitchen forgetfulness led
Unit size is four kilos. to over-cooking.
There are no artificial additives or e-numbers and that has made the product
“Fireballs have a distinctive kick Jay McKeever, a sales manager for
a popular choice with school meal organisers since its launch last September. food wholesaler, kff, delivered a solution
Peppers, onions and tomato puree help to give the visually attractive balls a but they don’t knock you for six”, said
to those problems by introducing our
sales director Roy Anderson. “It’s a real frozen, fully cooked sausage.
distinctive and memorable taste.
winter recipe and our meaty version of Gourmet 80g Cumberlands are a
The 15g. balls are individually quick frozen and packed in boxes of 225g. a Fisherman’s Friend,” he added. quality product which can be heated
to order in seconds in a microwave or,
for batch preparation, in an oven, on a
griddle or even a barbecue.
“We use around a box a day, mostly
ITALIAN JOB on breakfasts,” said Mrs. Hoblin. “It’s
the only fully cooked item on the menu
– we cook everything else ourselves.”
Regarded as the food capital of Italy,
Bologna has cherished its distinctive One of the breakfasts is more
cuisine for centuries, not least the challenge than dish. For £7.50 the very,
unique combination of flavours very hungry can tackle “The Road Hog” –
that makes Bolognese sauce so three Cumberland sausages, three eggs,
distinctive. three bacon rashers, black pudding,
tomatoes, baked beans, mushrooms,
And what was good enough
to make a desirable sauce for the
Chilli Meat Balls is among the latest products to emerge from our innovative new fried bread, toast and coffee or tea!
Etruscans is good enough to make a product development department. It’s appearance alone has stunned
desirable meat ball for Snowbird. many diners.
Whilst best known for our fully cooked sausages, Snowbird has developed a “One was so taken with it he
It has produced 20g fully cooked
and frozen Bolognese Beef Balls
wide range of fully cooked meat balls which are doing duty as meal centres, bun photographed the plateful and uses it
and wrap fillings and even pizza toppings. as a screensaver on his mobile phone,”
with a meat content of 70%. They
said Mrs. Hoblin, who commended the
are flavoured with oregano, rubbed
thyme, onions, garlic, black pepper
Designed to appeal to sophisticated adult palates, Chilli Meat Balls have a beef Kff operation.
and a pinch of salt. content of 70% and the blend of seasonings includes black pepper, oregano, “When we had a problem they came
up with a solution and the company’s
With 5-6 balls making a generous coriander, cumin, chilli, paprika and garlic. service has been consistently reliable,”
portion, they can be served with she said.
long or short pasta and a sauce, or
In foodservice test markets 15 and 20g have proved the most popular sizes
although balls can be made in sizes up to 50g. Trade with bikers and hikers is heavily
potatoes and vegetables.
weather dependent so the introduction
The food-safe balls will micro- Chilli Meat Balls have proved popular with adults although they are definitely of frozen sausages means use by dates
wave from frozen in minutes. not for the faint hearted. are a worry that is in the past.
PANELS JUDGE THE QUALITY
Every working day a line of Snowbird staff break off from normal duties to keep
an 11.15 a.m. date in the New Product Development Kitchen with technical
assistant Edmundo Gallucci.
He is responsible for suppliers’
specifications and also handles
technical enquiries as well as having
an involvement in quality assurance.
To that end he set up the daily
taste panels and oversaw the training
of staff so they could undertake
sensory evaluations of products and
judge their appearance, flavour,
aroma and texture.
“It helps us to keep up our very
high quality standards and the taste
panels have given office and other
staff a better understanding of the
business,” said Mr. Gallucci.
Snowbird has developed its first
ever product utilising turkey. Turkey
Tuckers are frozen, fully cooked meat
balls with a Moroccan flavour profile.
Fruit has been added for sweetness
and chilli for heat.
Following Moorish tradition,
Turkey Tuckers are flavoured with
mint, chilli, cumin, fresh and ground
coriander, salt, onions, garlic, figs and
apricots. The fruit delivers sweetness
that renders ketchup superfluous.
The products are fully cooked in
the factory in a combination oven Snowbird has launched a healthy,
high fibre range of sausages which
which steams and roasts the balls. AUTUMN DATE FOR are reduced fat, low salt and both
They are then flash fried to enhance
visual appeal and packed IQF in three REKA & EDMUNDO dextrose and gluten free.
kilo bags. Turkey Tuckers can be
Based on the company’s Gourmet
heated from frozen in seconds in a
Plus frozen, fully cooked sausages
microwave and they will also oven
which have a minimum meat content
of 85%, the new Cumberland and
An adult portion of up to five balls
Lincolnshire variants have already
delivers plate appeal when served Snowbird foods is celebrating the
been successfully test marketed
with cous cous, pasta, long grain rice appointment of a highly experienced
or potatoes and a green salad. through a pub chain and in retail
technical manager in Glenn Hitchings,
Turkey Tuckers are seen as an who has joined the Enfield, Middlesex
attractive school meals option, with Natural starches were used to based manufacturer of fully cooked
two 20g balls being sufficient for Wedding bells are set to partially offset the loss of both sausages, comminuted meat products
primary school children. Once heated, ring this Autumn for Snowbird taste and texture resulting from the and stuffing balls.
they will hold for hours under lights duo Reka Gabor-Boldizsar and removal of fat and salt but it was the Reporting to managing director
and retain their distinctive flavour Edmundo Gallucci. removal of dextrose which caused Philip Paul, Mr. Hitchings has
and juicy texture. The Hungarian born bride- the biggest problems as it had added brought significant experience to the
to-be and her Italian fiancé have
The products were first presented named September 12th as their sweetness and delivered the familiar role, having recently worked with
to two group buyers and both big day. golden brown appearance. seafoods and sushi after spending
immediately short-listed them for Mr. Gallucci joined the seven years as technical and group
The surprise solution proved to be
future menus because they are so Snowbird technical team in 2007 assurance manager for Dawn Meats,
honey (see “sweet success” story on
different. and in 2008 persuaded Miss also handling a supply management
There is nothing like them on Gabor-Boldizsar to attend an role.
interview for a sales ledger clerk – In addition to Cumberland and
the market at the moment so they Earlier, Mr. Hitchings worked for
an interview she sailed through. Lincolnshire, the new formulation
are deservedly attracting a lot of 15 years for Grand Metropolitan
attention and the choice of turkey Miss G.B. had previously has been found to work particularly Foods Europe in a number of roles,
worked in a similar role for a well with pork and leek and other
products available for caterers is at its retailer in Central London. including that of quality systems
lowest for many years. flavours. manager.
WITH A TASTE
Tony D’Avanzo warms to fully cooked sausages at his
Rolls Royce bed and breakfast.
DOGGONE! COOKED SAUSAGES CUT WASTE
Tony D’Avanzo has solved a problem at his Rolls Royce bed and breakfast
in the Cotswold tourist trap of Bourton on the Water – and next door’s
dog is as sick as the literal parrot!
For 15 years Italian-born Mr. D’Avanzo and his Gloucestershire wife,
Angela, served a full English breakfast to die for but there was always a
New product development manager Jason Drage cooks up another hot idea. problem with waste.
That’s where next door’s lurcher came in.
A taste of honey proved to be the missing link in the reformulation of pork “Sausages take a long time to prepare so I always cooked one in
based sausages to meet reduced salt, low fat and added fibre requirements advance for each of our visitors,” said Mr. D’Avanzo.
whilst completely removing dextrose. The innovative use of this ingredient
Inevitably, some guests were vegetarians and others didn’t choose
has since earned Snowbird a major award.
sausages. That’s when next door’s dog got an extra breakfast.
Dextrose had been used for
The problem was solved when
many years to add sweetness and
a visitor introduced the concept of
deliver the familiar golden brown
appearance of Snowbird foods’
frozen, fully cooked sausages. NEW BAG PRINTER fully cooked and frozen sausages
which could be microwaved to
order in seconds.
Working with both Cumberland
Mr. D’Avanzo a Booker
and Lincolnshire varieties of Gourmet
customer, settled on our Gourmet
Plus sausages, each with a meat
content of 85%, it was found that
the flavour loss and textual changes “We tested them on the
resulting from the reduction of salt customers. They liked them and
to 1.2% and the cutting of fat to we love them because we are
less than 3% to meet “low fat” wasting nothing,” he said.
requirements could partially be
offset by the introduction of natural
But not completely.
Neither the taste nor the texture
were perfect but the worst feature
resulted from the removal of
dextrose – the sausages appeared
pale and unappetising.
New product development
manager Jason Drage tried both
caster and icing sugar inside the
sausages and even painted solutions
on the exterior. Nothing worked.
And then he tried honey. QUALITY IS
“We tried every variety of honey Even better services are available since the installation of this bag printer.
we could find and finally discovered
one that helped compensate for
the reduction of fat and salt, which Installing a simple piece of new equipment in its factory has enabled MISSION
had not been compromised by the Snowbird to enhance services to customers whilst also moving towards an The newest face in the technical
addition of 3% of fibre to achieve improvement in its green credentials. team belongs to Daudo Lamptey,
a “healthy” classification and at A specially commissioned bag printer has been installed at the factory who has taken on the demanding
the same time delivered the golden in Enfield and it can handle both four and six kilo scramble-style plastic role of quality assurer.
brown appearance,” he said. bags. It’s his task to ensure every batch of
The work took the new product Any agreed message can be programmed for printing through the five meat or stuffing balls and, of course,
development department over three inch print head and messages can vary from a simple weight declaration our famous sausages, precisely match
months to complete and sausages and best before date to all the details need for full traceability – and even the given specification and is of a
with the new formulation have since customer logos. quality that will satisfy the customer
been successfully test marketed and live up to the exacting Snowbird
The new system replaces a time consuming, expensive and sometimes
through a pub chain and in a requirements.
unreliable method using pre-printed sticky labels which some times did not
retailer’s ready meals. Daudo has spent much of his
survive customer handling processes.
Lincolnshire and Cumberland working life with sausages, having
Snowbird is now reviewing the availability of more robust packaging in
flavours apart, the recipe change has worked for Canterbury Foods in
the hope that it can use them instead of cardboard boxes. thus reducing
proved particularly successful in Pork Hackney, London and Hull, Yorkshire
and Leek sausages. before joining the team at Enfield.
Published by Snowbird foods Ltd. and printed by Eltom Print Ltd. Editorial services by The PM Partnership Ltd.