The Cotswold Food Partnership has relaunched three British traditions - the pie, the pasty and the Sunday lunch - all at the same time into the branded savoury pastry category.
‘Roasters - a Great British Tradition™’ is a brand new range of fresh hearty savoury foods from the Cotswold Food Partnership (CFP), in the style of sausage rolls but with a premium ‘Sunday lunch’ twist. It is designed to meet a growing demand for quality chilled savouries that can be eaten cold or hot, and either on the move or as the centre of a meal solution.

The launch features four varieties: Welsh Lamb & Mint, Scottish Beef & Mustard, English Pork & Apple, and British Chicken & Stuffing. All feature wholesome all-British recipes wrapped in a golden puff pastry, with quality ingredients and a bold new packaging design to stand out on the shelves. Every product has been created, baked and packed in the UK by British bakers and chefs.

The Roasters savoury rolls will have a standard RRP of £1.49 and are initially available from Morrisons from October 17th 2007, with further national distribution to be announced shortly.

CFP director Mark Rooza points out that the ready-to-eat chilled savouries sector was open for a new entry and for reinvention. “We believe the sector has lacked real innovation”, he says. “It’s become dominated by retail own label and some large brands that focus on the name and not the product.   We wanted Roasters to compete on quality, variety and premium price, instead of commodity and simple volume.”

Virtually the entire ingredients list in the Roasters range is UK-sourced, he adds, including flour, shortening, pastry glaze and the protein. All UK/regional meat is of the highest quality. Even the packaging is from a local supplier and kept to a minimum.

In looking at the chilled savouries market CFP drew a parallel to the recent ‘reinvention’ of sausages, says Mark Rooza: “The sausages category has been reinvigorated through a mix of intelligent NPD, quality ingredients, flavour profiles, pack sizes and packaging design. Retailers have seen category growth in both value and volume.
“We believe that the Roasters brand can regenerate the sausage roll in the same way, by turning a popular product into a premium handheld snack. People love to eat a good quality roast with all the trimmings.”

For more information email info@cotswoldfoodpartnership.co.uk or visit www.cotswoldfoodpartnership.co.uk

Geoff Kluman and Mark Rooza, two of the baking industry’s big hitters, are to join the team of The Cotswold Food Partnership (CFP).

Kluman, who is chairman of Kluman & Balter, is advising on the strategic direction of the new company.  “Geoff’s no-nonsense approach to business is going to be a big benefit,” confirms CFP founder Carl Le Neveu.  “But he also brings enormous business creativity and flair.”

Under his stewardship, Kluman & Balter grew into one of the industry’s leading ingredients suppliers, with major national contracts and a reputation for innovation.  Now in his fifties, Geoff Kluman is one of the baking industry’s most experienced and prominent entrepreneurs.

Meanwhile Mark Rooza’s role encompasses steering the commercial direction of the young company.  “Mark is a terrific addition to our team”, says Carl Le Neveu.  “His deep experience in bakery retail and sales development will be invaluable in targeting both large and small-scale customers.”

Mark Rooza joins CFP as a main board Director and shareholder.  Still under 40, he has wide experience in a variety of food industry roles including with Barnsley-based Anthony Alan Foods, which holds the licence for Weight Watchers cakes.  Before that he spent three years in senior management within the Grampian Country Food Group.  Prior to Grampian, Mark was Sales Director at Enterprise Foods and also worked at ASDA for seven years, becoming the group’s Bakery Buyer.

“I’m absolutely delighted that Geoff and Mark, two major industry figures, have agreed to work with CFP,” says Carl Le Neveu.  “It gives us a dynamic team that can truly fulfil the potential of the CFP concept.”

The Cotswold Food Partnership aims to help UK bakers and retailers profit from major consumer lifestyle trends, by sourcing products and ingredients that precisely match consumer demand.  For example, the i-Bread ‘Artisan’ range features exclusive ingredients from continental Europe and will meet growing demand for authentic ethnic breads.  The
i-Bread ‘Functional’ range focuses on healthy option and ‘functional’ breads, using recipes developed in conjunction with leading nutritionists and dieticians.

CFP is also currently developing new lines in areas including hand-held snacks, premium cakes and healthier-option bakery foods.

CFP has put together an exclusive network of suppliers across Europe, has a joint manufacturing venture in the UK, and is about to launch prepared products to in-store bakeries as well as a range of mixes for the craft bakery sector.

For more information email info@cotswoldfoodpartnership.co.uk or visit www.cotswoldfoodpartnership.co.uk

Functional foods are big business. Now bakers can take advantage of the consumer demand with the launch of the new i-Bread Functional range from CFP (Cotswold Food Partnership). The company says the breads in the range deliver a winning combination of nutrition, health benefits and great taste.

Initially the range will feature four varieties. They are i-Bread Omega, a light multigrain bread enriched with Omega 3 and linseed; i-Bread Balance, a white bread with the nutritional value of a wholemeal; i-Bread Active, a multigrain loaf with Inulin (dietary fibre), designed to assist the digestive system; and i-Bread proHeart, which was developed in association with the Dutch Heart Foundation.

All the i-Bread Functional varieties will be available in two formats: as premixes, developed primarily for the craft baker, or frozen part-baked, for bake-off in retail outlets, in store bakeries and for foodservice. The frozen bake-off range will be produced in the UK by artisan bakers.

CFP has tied up an exclusive deal with ingredients supplier Kluman & Balter to distribute the i-Bread premixes.

“The difference with i-Bread Functional is that as well as delivering extra health benefits the breads taste great,” says CFP director Mark Rooza. “Functional foods are an established part of the market. We call i-Bread ‘intelligent food’ - by concentrating on flavour as well as function we believe we’ve developed products that can have a major impact on sales in the sector.”

For more information email info@cotswoldfoodpartnership.co.uk or visit www.cotswoldfoodpartnership.co.uk

The iBread rolls that will be served to the august assembly on September 17, at the Grosvenor House Hotel, Park Lane, will be chosen to complement the menu.  But whatever the choice, they will all be hand-crafted dinner rolls that are finished by artisan bakers in the UK.

“This is a fantastic opportunity for us to showcase our new range to many of the movers, shakers and influencers of the industry,” says CFP director Mark Rooza.  ”We’re delighted and honoured to sponsor the breads at the baking industry’s most prestigious dinner.”

CFP is also sponsoring a raffle at the awards dinner, whereby one lucky guest (and their partner) will win a trip over the Cotswolds - in a hot air balloon.

For more information email info@cotswoldfoodpartnership.co.uk or visit www.cotswoldfoodpartnership.co.uk

“By offering a turnkey operation we can help companies quickly develop new lines, without tying up key personnel and facilities.   We’re here to help companies with limited NPD expertise, or larger manufacturers whose NPD team is overstretched because of extra demand,”  says Le Neveu.

The directors of iBrand have over 20 years experience in the bakery and premium food sectors.

Alex Miller, an expert in brand design, is the creative brain of iBrand’s design division.  ”Close coordination of all the elements of the products’ development means we can quickly identify issues and find ways round them,” he says.  ”We’ve worked together on a variety of projects in the past - this is a natural progression for us.”

iBrand is already developing a new ‘function’ drinks product and is in discussion with several potential clients covering a variety of projects, including a savoury pastry line and a range of luxury cakes.

For more information email info@cotswoldfoodpartnership.co.uk or visit www.cotswoldfoodpartnership.co.uk
Notes for editors:
The Cotswold Food Partnership (CFP) is a new company originally formed to supply a range of artisan breads featuring exclusive ingredients from continental Europe, and to meet growing demand for authentic ethnic breads.  CFP is also featuring a range of healthy option and ‘functional’ breads and other foods, using recipes developed in conjunction with leading nutritionists and dieticians.

Initially both ranges will be supplied as frozen, part-baked loaves for bake-off.

“There is huge interest in speciality breads, both in terms of healthier options and authentic recipes from continental Europe,” says Carl Le Neveu, founder of the new company.  “There’s a gap in the market – the consumer demand is there, but the products aren’t readily available.”

Le Neveu believes bread has the potential to be an iconic lifestyle product for the 21st century.  ”Consumers want healthier products, they want authentic tastes, they’re demanding higher quality.  And they’re prepared to pay a premium for products that meet their lifestyle choices.”

The functional breads will include a white loaf with all the nutrition and fibre of a wholewheat, and a ‘hearty’ loaf, developed with the Dutch Heart Foundation, using ingredients to lower blood pressure and keep the heart in good condition.  ”Feeling fit and coping with stress are part of modern life,” says Le Neveu.  ”Functional foods are increasingly popular and can play a role in keeping healthy – our breads allow bakers to get to the heart of the market.”

With the Continental breads, Le Neveu says the opportunity isn’t just about meeting demand from traditional British consumers.  ”The UK’s demographic has changed dramatically over the past decade.  For example, there are ¾ million Polish workers in the UK.  We’re talking to major retailers about offering breads such as Polish Rye on a regional basis.”

True artisan breads are hand finished and shaped, their distinct flavours complemented by a superior texture and bite, he adds.  “The CFP bake-off range will be convenient and easy to handle.  It will be widely available and will allow bakers to offer their customers a choice of truly authentic breads, from all over the continent.”

CFP has put together an exclusive network of suppliers across Europe and has a joint manufacturing venture in the UK.  The company is currently putting the final touches to the initial launch.  “The primary target for the part-baked frozen breads is in-store bakeries,” says Le Neveu.  “We’re also developing a range of mixes for the craft bakery sector.”

For more information email info@cotswoldfoodpartnership.co.uk or visit www.cotswoldfoodpartnership.co.uk