A look at the latest food, drink and equipment to hit the market.
French baker Bridor has released a protein-rich bread, Legumi, made from a mix of lentils, beans and dried peas. The low-fat bread is packed with vegetable protein and fibre, and is topped with durum wheat flour for a crispy finish.
Price Half baguettes (140g), 49p; bâtard loaf (300g), 99p
Taylor UK is supplying the C122 countertop batch ice-cream maker from Frigomat, designed to allow businesses of any size to add freshly made ice-cream and gelato to their menu. The C122 is 440mm wide, 820mm deep and 690mm high, allowing it to be installed in smaller locations. It has a batch production capacity of up to 3kg, and can run multiple batches for a maximum output of 15kg per hour.
Waste management specialist Filta Group has extended its FiltaFog Cyclone range of grease recovery units with the addition of a new LL model for lower connection heights. The pumpless model has a two-stage fats, oils and grease separation system and is capable of recovering approximately 2,000 litres of oil every year, estimated to be worth £400.
Signature Brew's double IPA Stagediver (7.5% ABV), is a hazy, golden brew, and Good Vibrations (5.2% ABV), is a New England pale ale with notes of stone fruit and vanilla.
Price Stagediver, £8.30; Good Vibrations, £4.65, both per 440ml can. Stagediver keg, £110
Harrison Ovens has launched the Harrison Atom. The Atom is fuelled by charcoal or wood, and can reach temperatures of up to 400°C, cooking steaks and pizzas in a few minutes, flatbreads and vegetables in 60 seconds and roasting whole ducks or chickens in less than 30 minutes.
Price £3,500; optional cabinet on wheels, £850
New Forest Ice Cream has created Malt ‘n' Choc flavour ice-cream, a traditional dairy ice-cream combined with malt extract and dark chocolate pieces. It's ideal for creating malt and chocolate milkshakes without the need for additional malted milk powder.
Price 4.75 litre catering tub, £17.05
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