This website uses cookies primarily for visitor analytics. Certain pages will ask you to fill in contact details to receive additional information. On these pages you have the option of having the site log your details for future visits. Indicating you want the site to remember your details will place a cookie on your device. To view our full cookie policy, please click here. You can also view it at any time by going to our Contact Us page.

Record sales for EHL’s allergen-free curry powder

12 August 2011

EHL Ingredients, an importer, blender and packer of food ingredients from around the world, has recorded a sharp increase in sales of its allergen-free curry powder blend

Demand for the blend has increased by 35% within the last year, due to the rise in the number of food allergy sufferers in the UK and more stringent regulations within the food industry.

EHL’s allergen-free curry powder does not contain mustard – the fourth most common food allergen in the UK- or celery, which can also cause a reaction in a minority of people. It is composed of a unique blend of spices and seasoning, and comes in medium and hot varieties, depending on customer requirements. Plus, the blend does not contain salt, making it ideal for low-salt foods too.

The blend is aimed at food manufacturers, supplying curries as ready meals to retailers. It is also available in bulk to wholesalers and packers and can be added to curries made in restaurants and pubs and even in the home.

Over half a million adults in the UK have a food allergy with the most common allergens being eggs, peanuts and milk. Many curry powder blends contain mustard, which can provoke severe allergic reactions, such as anaphylactic shock. EHL Ingredients’ blend is rigorously controlled to ensure it is free from both mustard and celery which can cause potentially fatal reactions in sufferers.

Although it has been a requirement for allergens to be segregated in food production facilities to avoid cross-contamination for some years now, it was the Food Labelling Change in September 2010 which put UK retailers at the forefront of providing the maximum possible nutritional information on labels in the clearest possible way. The responsibility of providing clear accurate information concerning product content has inevitably been passed onto raw ingredient suppliers.

Additionally, as consumers become increasingly aware of the relationship between food and health, demand for low-salt, organic and allergen-free products has soared. In order to gain bigger shares of the market, supermarkets and their suppliers have introduced more and more allergen-free products, requiring a growing number of allergen-free ingredients in order to produce them.

Tasneem Backhouse, sales director at EHL Ingredients says: “We developed our allergen-free curry powder following demand from customers in the food manufacturing sector and in the last year sales have been phenomenal. Many companies have now started producing allergen-free foods for both children and adults to enjoy and our curry powder is ideal for curry fans of all ages.

“Our blend is produced on a specialist line, adhering to the strictest quality and safety controls so customers can be reassured that the product is completely allergen-free. What’s more, the curry powder is expertly blended with top of the range ingredients that will produce great tasting curries.”


Print this page | E-mail this page

RELATED CONTENT...


Article image Lean blending a time and money saver

An innovative new service for food processors and other users of seasonings, including butchers and bakers, has been launched by Unbar Rothon. Called Lean Blending, it has been created by the third generation, Essex-based flavours house to cut administration, labour and storage costs for customers whilst guaranteeing food safety.Full Story...

Article image WILD presents a collection of natural colours for the confectionery market

The Ingredients Specialist WILD has expanded its range of colors and now offers a prism of intense shades for use in confectionery products: the Rainbow Range of concentrates and extracts is available in red, orange, yellow, blue, green and purple.Full Story...

New bespoke service launched by Mr Crumb

Ulrick & Short 'technically the best'

ADM brings ingredients for diverse needs to Gulfood 2013

RELATED SPONSORED ARTICLES...


Article image Lean blending a time and money saver

An innovative new service for food processors and other users of seasonings, including butchers and bakers, has been launched by Unbar Rothon. Called Lean Blending, it has been created by the third generation, Essex-based flavours house to cut administration, labour and storage costs for customers whilst guaranteeing food safety.Full Story...

Ulrick & Short 'technically the best'

Multimillion pound functional clean label ingredients company, Ulrick & Short, is accelerating into 2013 on the back of several high profile contract wins and a new pledge to benchmark itself as ‘technically the best’Full Story...

Danielle keen to expand knowledge with Beacon Foods

EHL Ingredients’ recipe for success

MOST VIEWED...


Article image Spray and save on the glazing process

Food glazes are widely used in the bakery sector to improve the look and taste of baked products. Traditionally, this coating process has resulted in substantial waste. Technology advances mean that this is no longer the case. Full Story...

Article image Your flexible friend in the food factory

Suzanne Gill finds out where thermal imaging technology can help around the factory. Full Story...

A dry-ageing process improvement

Self diagnostics: an enabler for predictive maintenance

What role does refrigeration play in the supply chain?

http://www.appetite4eng.co.uk