So very Moorish 13 September 2019 Stuart Procter and Ben Tish on the North African-inspired cuisine of Fitzrovia’s Norma, the Stafford Collection’s first standalone restaurant
In this week's issue... So very Moorish Stuart Procter and Ben Tish on the North African-inspired cuisine of Fitzrovia’s Norma, the Stafford Collection’s first standalone restaurant
Read More
Search

Accounting for taste: Allergen-free sauces and customisable options for specialist diets

25 February 2019 by
Accounting for taste: Allergen-free sauces and customisable options for specialist diets

By considering dietary requirements in your condiment and sauce offering, each and every consumer can enjoy the process of ultimate customisation. Will Hawkes reports

Amy Moring had a very good reason to make a career out of condiments: she can't eat most mainstream brands. "I was diagnosed coeliac at 18 months old," Moring, the co-owner of Hunter & Gather, says. "Then,

Along with partner Jeff, she founded Hunter & Gather and brought their first product, classic avocado mayo, to market in late 2017. The company produces mayonnaise and oils that are free from, as they put it, "sugars, grains and poor-quality fats". "Everyone understands [the value of] organic meat and choosing vegetables of the highest quality you can," she says. "But when it comes down to condiments, people slather tomato ketchup that's high in sugar, or other poor quality condiments, on their food."

Continue reading

You need to be a premium member to view this. Subscribe from just 99p per week.

Already subscribed?

The Caterer Breakfast Briefing Email

Start the working day with The Caterer’s free breakfast briefing email

Sign Up and manage your preferences below

Thank you

You have successfully signed up for the Caterer Breakfast Briefing Email and will hear from us soon!