SHELF TALK Wine brand Green Roots looks to offer sustainability in small packages been about taking control back,” Coulthurst said. “This process enables us to retain almost total control of our production, of our brand and of our labelling. If we were to let this brand go into a supermarket, we could lose control very quickly. That’s not something we need to do.” “We would like to work with customers who share our passion and drive for sustainability.” While the cans themselves are recyclable, the format also offers a model for reducing the carbon footprint of wine and tackles wastage of the product itself by offering a smaller quantity. “There’s a very clear connection between sustainability and recyclability, although they’re not the same thing, so consumer perception is obviously vital,” said Coulthurst. All of Green Roots’ wine is transported in flexi-tanks and packaged in the UK, which Coulthurst said tackles the often-ignored environmental concern of shipping emissions. Throughout its ranges, Las Bodegas, which has been nominated in two Global Good Awards categories this year, seeks out responsible packaging, including 100% biodegradable labels made from sugarcane, 65%-recycled lightweight glass bottles, and 20 litre KeyKegs – as well as the fully recyclable, 100%-recycled cans used in the new launch.
By Tanwen Dawn-Hiscox
Green Roots is hoping that the familiarity of its initial range of wines will help consumers embrace its canned format – and achieve its goal of making the supply chain more sustainable. The Planet Mark certified range recently launched by wine importer Las Bodegas features white, red and rosé options (all in 250ml cans with an RRP of £3.45), made from a blend of Spanish Syrah and Garnacha grapes for the red, another Spanish blend for the white and a French Syrah and Cinsault for the rosé. Operations manager Alastair Coulthurst told FFD that Greens Roots had chosen these tried-and-tested wines from established Las Bodegas suppliers because many consumers were not used to wine in cans. “We wanted to make sure that it’s a wine style that they’re familiar with, that is commercial in the UK, and importantly that is priced right,” he said, adding that the brand is already looking at expanding the range with organic wines and an Argentinian Malbec. Available from wholesaler Diverse Fine Food, Green Roots is seeking more independent stockists, especially farm shops and delis, as it wants to work with suppliers that appreciate the quality of the product in the can. “As a business, a lot of what we’ve done has
WHAT’S NEW Japanese fine food purveyor Clearspring has released a range of single ingredient organic tahinis. The white and whole sesame varieties come in 280g jars for £3.99 RRP, while the rarer black sesame weighs 170g with an RRP of £3.29. All are available via major health food wholesalers. clearspring.co.uk
Pickled pepper company JS is now selling its ‘Lily Peppers’ in 800g tins in addition to the 280g retail jar and the 2700g ‘loose serve’ tins. All are available as mild & sweet and hot & spicy. RRP for the retail jar is £3.75 / £4.00. jslily.com
Created as an alternative to processed protein products, ROAM has extended its range of grass-fed beef products with two sweet and savoury wholefood snacking bars, which in addition to beef and whey protein contain smoked paprika, cranberry & almond in one bar, chicory root, apricots and hazelnuts in the other. RRP £14.76 per six bars. roamfood.com
Paley Photography
Counter points Olives
Hackney Gelato is expanding its range with new trade products – a 4.5L and 100ml Cappuccino Gelato, a 4.5L Passionfruit Sorbetto (trade only, £80) 460ml tubs of Chocolate & Brownie Gelato (RRP £5.50) and 100ml tubs of Sicilian Lemon Sorbetto. (RRP £3) The Cappuccino, Chocolate & Brownie and Sicilian Lemon are all new recipes. The company’s founders, Sam Newman and Enrico Pavoncelli, met when working as chefs at Michelin-starred Locanda Locatelli and created their gelato for restaurants before expanding to the retail sector. hackneygelato.com
Food writer and former deli owner Glynn Christian offers up some category-specific conversation starters to sharpen your sales technique.
• Olives are green, violet, natural black and processed black. • Black olives are naturally purple or brownish, not black. • Some olive trees provide both green and black varieties. • Green olives are usually put into a soda (lye) solution, reducing bitterness, softening and lightly cooking and then put into brine for lactic acid fermentation. • Once cured, olives are stored in brine, vinegar or, rarely, oil.
• Oil curing puts ripe olives into salt to dry and concentrate, and then into oil to hydrate again. • It is more important to keep olives out of light rather than refrigerated. • Ripe olives may be sterilized before putting into brine and fermented by yeast action. • Brine levels should always cover olives. • Sliced lemon prevents mould growing on brine. • Draining, rinsing and coating in oil is the best way to extend life.
This is an extract from Glynn Christian’s book Taste! How to Choose the Best Deli Ingredients, published by Grub Street
Vol.23 Issue 6 | July 2022
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