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Flavour and Functional Solutions From AllinAll Ingredients

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Flavour and Functional Solutions From AllinAll Ingredients

September 29
10:43 2015

TMIFoodsAllinAll Ingredients have been supplying solutions to some of the largest food producers in Europe and the Middle East for over twenty years. From their Dublin head office, AllinAll Ingredients provide assistance across numerous sectors in food production including meat, seafood and specialist bakery.

AllinAll believe that the company’s NPD and Research team are the engine of the business and that of their customers. AllinAll have strived to ensure that they have the most qualified and relevant personnel available leading this department. The AllinAll team is available at all times to customers, new and existing, to work on new ideas both flavour and functional.

AllinAll like customers to think of the AllinAll NPD team as an extension of their own. AllinAll Ingredients provide a complete bespoke service to clients from conceptualisation of a new product, right through to assisting customers with presentations of a finished packaged product.

AllinAll are constantly researching new consumer trends to keep at the very forefront of the industry. This combined with key resources in the team help to keep AllinAll ahead of the curve. Whether you require a new flavour profile or if you are having a technical issue with an existing one, the team at AllinAll is ready to help.

A recent project undertaken by AllinAll Ingredients was for TMI Foods in Northampton, one of the UK`s largest bacon producers and part of the Dawn Group of companies.

“AllinAll Ingredients offered TMI the opportunity to research the area of sodium reduction in a thorough and scientific manner,” says Michael Cullen, Project Manager, TMI Foods. “After receiving our brief the team at AllinAll followed up with a conference call with their research and development manager. The aims and objectives of the project were quickly identified and the process at TMI was understood by AllinAll.

“AllinAll carried out their own trials in their lab and successfully achieved the target in reducing the sodium level without compromising the quality of our product and the flavour profile, while also providing answers to the questions of maintaining the shelf life of the product once the sodium level was reduced.”

Michael Cullen continues: “The trial samples were presented to the team at TMI with a thorough explanation of the methodology used in the trialling and in the formulation of the final product. We were thoroughly satisfied with the results that were achieved and we are now commissioning full production trials at our plant on this line.”

Why not get in touch with a member of the AllinAll team to see they how can assist you in your business. Visit www.allinall.ie.

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