A very unusual kind of frozen and portion-controlled cake is on show - this is an almond cake based on a Swedish recipe that goes back over 100 years. The result is a creamy cake topped with crunchy almond caramel and covered with smooth milk chocolate, and a variation of brittle almond biscuit base layered with butter nougat cream, soft caramel, roasted peanuts and topped with milk chocolate. The cakes come frozen, but can be served within 10 minutes of coming out of the freezer - and, the company says, they do not collapse.
Atkins and Potts
New and classic styles in chilli and savoury jam, relishes, marinades, chocolate spreads, condiments, oils and vinegars.
Technology has been brought into the world of filter coffee, with the introduction of a new digital and programmable method of regulating what is known as the "profile" of a coffee, for brewing and then dispensing into airpots or Bunn's ThermoFresh serving flasks. The idea is that catering management can program the ideal temperature and dosages required for any coffee, and plan that this recipe be used across its estate - so, says Bunn, the filter coffee served in one hotel in London will now taste exactly the same as the coffee served in that hotel's site in Norwich. Bunn has also devised the Digital ThermoFresh, with a digital external sight gauge that displays the coffee's freshness in 15-minute intervals.
A full range of coffee, tea and chocolate with the Fairtrade mark will be on show alongside equipment including Scanomat soluble drinks systems, Schaerer automatic bean-to-cup systems and Gaggia espresso machines.
A major relaunch will be unveiled, with Cafédirect showing off its corporate logo. This is a combination of the C and D of its name, intended to demonstrate the "virtuous circle" of its work. Among the new products on show will be a new add-water instant hot chocolate, a new Earl Grey tea, and there will very soon be a new espresso blend.
Crepes de France/Planet Concepts
An "all new" mobile retail unit will be on show, with cart variations now available from a single crêpe maker through to a triple crêpe iron and full coffee and smoothie unit. The most important innovation is the refrigerated batter dispenser, says the company - crêpe batter will now keep for six hours, and there are the additional features of portion-control and a counter to keep track of how much business has been done.
Danmade is exhibiting a unique dessert fountain sparkler for use near food and drinks. It is a safe form of a sparkler which emits a stream of dazzling visual effects.
In the world of hot take-away beverages, there is a constant battle between the advocates of paper cups and expandable polystyrene foam cups. The Dart corporation is a world leader in foam cups and containers, and can be relied upon for a wealth of statistical information to back up the performance of its products. There is a variety of lids available for take-away cups, ranging from straightforward drink-through to lift'n'lock and reclosable.
Dinkum, the first company to bring in a branded milkshake system, is offering a neat way to deal with ingredients, mixing, wastage and containers when offering a range of flavoured milk drinks. Using the new "one-shot blender" machine from ServEquip, the operator mixes directly into the cup or glass that the drink will be served in, thus saving on mixing, containers and wastage. There are 10 flavours in the machine's menu, but the consumer has the facility to combine two or even three flavours to create something unique. The equipment price is said to be "a fraction of the cost when compared with traditional machines that produce a similar drink".
Espresso solutions in limited space is the speciality of this company, offering suggestions for sites where space is at a premium, and no plumbing-in is possible.
The full potential of the Premier Jus range is to be demonstrated by Essential Cuisine. Since its launch in 2002, sales of this product have doubled each year. Premier Jus is intended either to be used entirely on its own, with a 1kg pot making eight litres of finished jus, or in combination with a chef's own stock.
This butcher is sponsoring the lamb classes in the Live Theatre, and will have its premium range of burgers and sausages available for sampling.
HM Revenue & Customs
Last year, the UK Duty Stamps Scheme was introduced, requiring that spirits or wine with an alcohol-by-volume strength of 30% or more, in bottles of 350ml or above, should bear a duty stamp. The authorities are at the show to explain the regulations.
The big issue in espresso machines, says La Cimbali, is not just in supplying them, but in servicing the tens of thousands that are now in operation around the country. So the company is launching its new Midlands service depot, which together with its Glasgow, Leeds and London sites, gives it truly national service coverage. The new machines are the M39 espresso machine, with a new styling that has won a Paris design award, and the M53 bean-to-cup machine, which has now been taken on by Café Ritazza, the Moto service areas, and the John Lewis instore cafés.
There will be an interesting development in steam-wand use on the La Spaziale S5 espresso machine. Although the company is extremely keen on the manual skills of the barista (and the current British champion is on the company's staff), this advance does recognise the need for the machine to offer some automatic help.
Lee Kum Kee
There are now a hundred sauces to the Authentic Asian collection, which the maker says is based on a mission to build a culinary bridge between East and West. The applications are intended to be either as a stand-alone authentic regional Chinese sauce, or as the base for something with just a touch of Asian flavour.
One of the lowest-salt ranges of concentrated stock in the food service industry is offered by Major. Beside this, the company is now offering a Halal certification for most of its products. There will be the launch of six new powder stock blends. The company is also sponsoring classes in the culinary theatre - the Football Culinary Challenge and the Major Mini Series.
The new launch will be the Gemini CS100, the third coffee machine from Nespresso's "new Gemini Generation". There is a semi-automatic insertion and ejection capsule system. There are three programmable cup sizes: as well as espresso and lungo there is also ristretto, the super-concentrated espresso drink usually served only by an experienced barista.
This supplier of concentrated fruit juices, fruit nectars and fruit juice drinks will show a unique patented, free-on-loan and HACCP-certified dispenser.
Fairy has the answer, says P&G, which will be showcasing its warewashing products. Fairy powder-burst dishwashing pouches dissolve quickly and completely in water, faster than hard tablets, and have a built-in glass protection and metal shine. P&G claims its Fairy commercial liquid detergent and rinse aid is the best all-water hardness detergent for limescale prevention, compared against all its leading branded competitors. The company says that it already has the most cost-effective hand-washing domestic product, and is now bringing this cost-efficiency to commercial kitchens.
What more can be done with ice-cream flavours? How about Guinness, Roquefort, rocket, or wasabi? All of these are on display from Pole Sud, the French ice-cream maker. The Roquefort is distinguishable by a slight blue tint - it can be served with ground Sichuan pepper on a pear poached in spices and braised in caramel. There is also a new form of ready-to-serve 60ml scoop portions, which the company says will speed up serving considerably.
Biodegradability is the big word in disposable food packaging, and Planglow will tell visitors that all its sandwich packaging will, from now on, be available in 100% biodegradable materials. Beside this will be the introduction of new "peel and seal" sandwich packaging that features a food-safe adhesive strip which reseals the package and allows the consumer to save some of the snack for up to 48 hours. For a caterer to offer this long-life option has, up to now, involved an investment of about £1,000 in a heat-seal machine, Planglow says. There is also the new Stripes label design, to be used with PlanglowÕs label printing software, LabelLogic.
By combining the wholesaling of fresh fruit, vegetables, salads and herbs with the recommended daily intake of such items, Redbridge recently devised the "5 A Day" brand and merchandising system. This consists of a five-tier snacking unit offering top-quality fresh fruit to consumers on the go - the choice is of Braeburn or Granny Smith apples, individually-selected bananas, red and white grapes and clementines. The concept has now been extended to offer a dried fruit, nuts and seeds range, as well as fruit drinks.
A new range of biodegradable plates, bowls and containers will be on show. This is derived from bamboo and will degrade completely in water in two weeks, or can be used for fertiliser or animal food. In use, they are heat-resistant to 145ºC.
Russums has a brand-new mail-order directory for 2007, offering more than 5,000 items of clothing and equipment for the chef and front-of-house manager. New products on display will include Tojiro knives from Japan made from multi-layered "Damascus" steel, I.O.Shen knives (also multi-layered Japanese knives), Lightweight StayCool jackets and tunics from the Le Chef range, the latest comfort clogs from Abeba, and Clifton water baths for accurate temperature-controlled cooking.
Salty Dog Crisps
The newest item is the preview sampling of hand-cooked 100 per cent natural Darling Spuds potato chips, which will be launched in February.
This will be one of the first chances to see Mighty Leaf Teas, a range quite new to Europe. It is a range of teas and tisanes in both loose-leaf format and in new tea pouches, which are unique, hand-stitched silken pouches designed to allow mess-free brewing of loose whole-leaf teas, often involving fruit pieces or other items that would be too big for the conventional tea bag. There will be the launch of nine specialist Wellness infusions, six "sumptuous but guilt-free" chocolate dessert teas, and a Rainforest Maté, a fruity infusion spiced with cinnamon and liquorice.
Many new bread options will be on show Ð including thaw-and-serve merende breads, which are similar to Greek meze; and some new mini ciabatta and foccacia, hand-dipped in extra-virgin olive oil infused with rosemary needles for a wonderful flavour. The ciabatta sticks are made using a rye sourdough and then double-fermented to develop the correct texture. There will be miniature Kentish Huffkins, using flour from the last commercial windmill in Kent, and made in the traditional Kentish way with eggs, butter and milk. Speciality Breads is also introducing individual panettone, and individual rustic loaves with dried fruit.
A new frozen sushi is to be launched by Tazaki, the largest specialist importer and wholesaler of Japanese foodstuffs in Europe. There will also be tastings of new rolls and rice balls.
No airs and graces, no cucumber sandwiches, and no pot-warming, says this entirely new tea company, promising high-quality teas without unnecessary snobbery or tradition. The range is of 18 teas, with the unusual features of chilli tea and popcorn tea, which is actually a traditional Japanese item that has been described as "sugar puffs in a cup". An unusual means of serving is the Tea Temple, which is a kind of extra-large tea bag allowing whole tea to brew fully.
The main demonstration by Terinex will be of the TSP02 oven bag, which can be used in an oven to 200ºC, or in a freezer to -30ºC. The oven bag stays clear throughout the cooking process, which the maker says is an unusual benefit in such items.
According to Tetley, decaffeinated tea is worth more in sales value than Earl Grey, and the brand cites a report which says that 65% of customers are frustrated that they cannot get decaffeinated tea out of home. Tetley will launch what it says is the only decaf tea for the out-of-home market.
The Handmade Cake Company
One consequence of the company's name is that on many occasions caterers have been known to present its cakes as simply "handmade"… taking the credit without saying who actually made them. The company usually turns a blind eye to this, and will be concentrating on the launch of its newest recipes - these include Tiffin (a chocolate fruit and nut) and a maple and pecan slice. The new tropical ginger loaf is offered as an imaginative twist on a well-known favourite. There will be advance tastings of a cake inspired by the famous Poire Belle Helene dessert.
There will be a new launch in the concept of bottled table water. With sustainable development such a high priority, Vivreau now looks to eliminate the waste glass, plastic and packaging materials associated with pre-bottled water, and advocates the principle that reusability is far more attractive an option than recycling.
What is the difference between juicing machines? Look for one that is not just easy to operate, but also easy to clean, says Zummo - and watch also for a machine that gives the best juice yield from a fruit, because this can differ between different kinds of juicers. Also look for a machine that gives the least "contamination", which is what happens when little bits of pith and peel are allowed to pass through with the juice - this can give a bitter taste to the drink you serve. Zummo is offering to explain all these intricacies in detail.