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McCain’s Staycrisp Fries get Beefy Boys approval

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McCain’s Staycrisp Fries get Beefy Boys approval

The new Menu Signatures Staycrisp Medium and Julienne Skin-on Fries from McCains have received the seal of approval from the Hereford-based burger restaurateurs Beefy Boys.

Beefy Boys spokesman Murf, said: “The two new McCain Staycrisp Fries are great, the coating helps them stay hot and crisp even when they’ve been seasoned.

Having won Best Burger at Grillstock in 2014 and second at the 2015 World Food Championships in Las Vegas with their Butty Bach Burger, the four guys behind the Beefy Boys needed to source a chip that matched the demand for their burgers.

“You can’t just serve any fry,” added Murf.  “It needs to look and taste right. And while we have plain fries on the menu, it’s also important to give customers options so they can get a unique experience.

“We serve topped and seasoned fries with some really unique flavour and aroma combinations. Not only does that give customers more value as they get an experience, it’s also a great way for us to increase revenue.

“Whether it’s American BBQ, or flavours of Morocco, consumers are on the lookout for a way to experience these new flavour trends, and blended seasonings for fries can be a simple way to meet that demand. They bring bags of flavour, and the smell can really hit you, which really adds to the dining experience.”

Jo Holborn, McCain Foods marketing and category controller, said: “The launch of new Menu Signatures Staycrisp Medium and Julienne Skin-on Fries, ensures caterers can meet growing consumer demand for big flavours and a memorable dining experience that really ignites the senses.

“Offering seasoned fries is on-trend right now and an easy way to meet consumer demand for unique flavour experiences without drastically changing the menu, but it also increases profits as you can charge a premium for your fries.”

Chris Edwards, flavourologist, trend consultant and owner of The Shrub & Shutter and First Aid Box bars in London, helped to develop the seasonings, and explains what they are trying to offer the consumer and why there is such interest in new flavours, and new combinations.

“The exploration for new flavours is bigger and wider than ever before as consumers want to be excited more and more.

“We bring new interesting flavours as well as disruptive ingredients to mix up new ideas for the modern-day customer. We like to challenge people’s taste buds, experiences and bring nostalgia & theatre to the fore.”

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