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Rectory Foods gets a taste for garlic

07 June 2010

Rectory Foods is offering a 10-strong range of garlic products, and is using its sourcing and distribution capabilities to obtain and supply the 'finest, hand-picked, highest quality' garlic

Working exclusively with an approved garlic specialist, Rectory Foods now offers premium frozen and dehydrated garlic as well as an ambient sterilised purée.

Frozen products include premium whole garlic cloves, as well as sliced and diced garlic pieces. An innovative garlic purée is available too in Individually Quick Frozen (IQF) garlic ‘nuggets’. These are specially prepared 20g cubes of frozen garlic purée – perfect for food manufacturers and caterers to add to ready meals, sauces and dips. They come in 10kg cases, and for larger quantities, Rectory Foods can supply the purée in solid 10kg buckets and 1kg blocks.

In the dehydrated range, Rectory Foods offers garlic powder, granules and flakes, which come in pack sizes from 100g to 25kg. In addition, the company supplies an ambient 10kg sterilised garlic purée pouch pack, containing 100 per cent garlic, with no additives or preservatives. This unique product is the result of one year of research and development, to ensure the optimum quality, texture and application capacities, and has a ten month shelf life. Rectory Foods is the first company to offer garlic in this format in the UK.

The products are aimed at food manufacturers, both branded and own label, ethnic and international food processors, pizza, pasta and Italian food producers and industrial bakers. They are also perfect for the spices sector, especially ‘lazy garlic’ suppliers, as well as wholesalers, retail packers, and the foodservice industry. Ideal for chefs and caterers to store and add to a range of dishes, these garlic products can be added to recipes for Indian and Chinese starters and main courses, through to bakery products such as authentic Italian focaccia, crostini, garlic bread and other international breads.

The global supplier of quality poultry, red meat and food ingredients, has added the new products to meet demand in the food industry for quality garlic in a variety of formats.

Matthew Armitage, Divisional Director for the company’s Food Ingredients department comments: “We have taken our industry knowledge, sourcing expertise and strong relationships with suppliers and translated this into the garlic sector. We are delighted to be able to offer our customers our range of garlic products, from quality dehydrated garlic, to the innovative sterilised format.

“We have done extensive research into garlic production and facilities and have invested significant time and resources to ensure that all plantations meet our strict accreditation standards. This year, prices for garlic are set to remain high, perhaps up to double the early 2009 season rate, but we are committed to delivering quality products at competitive prices. The price hike follows this year’s trend of increasing prices due to lower yields during 2009, coupled with a poor crop.

“The harvesting of the new 2010 crop starts mid-June and positioning will be key this year to ensure annual cover is secured at the best price.”

“We are offering a range of pack sizes, quantities and storage options to meet the needs of British food manufacturers and caterers and their individual requirements. We are already working with several food manufacturers and processors and our garlic is being used in dips and sauces, ready meals, garlic breads, and Indian foods and we are keen to speak to companies about their specific needs.”

Armitage concludes: “These new additions will help to drive the company forwards as we continue to expand the Rectory Foods portfolio and become a major player in the food industry.”

Rectory Foods has a dedicated technical department to ensure all its suppliers meet BRC standards.

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