The writing's on the wall 15 November 2019 The time for making your business sustainable is now. Find out how hospitality’s leaders, including Sue Williams and Chantelle 
Nicholson, are going green in The Caterer ’s Sustainability Special
In this week's issue... The writing's on the wall The time for making your business sustainable is now. Find out how hospitality’s leaders, including Sue Williams and Chantelle Nicholson, are going green in The [...]
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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."

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