SHELF TALK Granola brand expands production capacity and extends range Alongside this, the brand’s zero-waste programme has been growing rapidly. Retailers are increasingly seeking packaging-free options, and this saw the producer’s zero-waste service grow 115% from 2020 to 2021, with it now accounting for 10% of Rollagranola’s business. The rapid growth in production may be seen as a sign that the brand is destined for supermarket shelves, though the brand’s founders Robin and Sean Longden said it is committed to independents. “Independent retail is a core sector for us and we love working with the retailers who helped us on day one,” said Robin Longden. “We really do see them as an important part of the business.” Sustainable growth is key for the founders, and while they could not rule out being found on the shelves of the multiples in future, they remain committed to the independent sector. “We’d always aim to look after our loyal independent customers and maintain those great relationships that form the foundations of Rollagranola.” The brand has also recently launched two new lines: Keto Warrior (300g) and Almond & Pecan Crunch (400g), RRPs £4.99. rollagranola.com
By Tom Dale
Popular independent granola producer Rollagranola has expanded its production capacity in response to growth, allowing the brand to offer better value to consumers while retaining its artisan production methods. The Hertfordshire-based brand has more than doubled its square footage – from 2,500sq ft to around 5,500sq ft – by expanding into neighbouring units, restructuring its production space and outsourcing warehouse storage and logistics. This move has allowed Rollagranola to increase the size of the packs in its oat granola range from 300g to 400g with no increase in the price.
WHAT’S NEW Great Taste award-winning producer, Ghee Appétit has launched a UK first: unpasteurised, cultured ghee. Made using raw-milk butter that has been fermented using lactic cultures, the ghee is probiotic and ayurvedic. A 300ml jar retails at £16.90 and 500ml for £26.90. gheeappetit.co.uk The Great British Porridge Co. has launched High Protein & Low Sugar Instant Porridge targeting health-conscious consumers seeking simple breakfast options. Containing no added sugar, the porridge is sweetened naturally with dates and contains 20% protein thanks to its high nut content. thegreatbritishporridgeco.co.uk Belvoir Farm has launched three new lowcalorie botanical sodas. Floral Fizz, Bitter Orange Spritz and Spicy Ginger Fizz (each 500ml, £2.25) contain less than 4.5g of sugar and fewer than 20 calories per 100ml. belvoirfarm.co.uk
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Counter points Pasta
Oat milk chocolate brand HAPPi has launched two new products for Easter – a White Raspberry Easter egg and Oat Mi!k Chocolate Bunny Lollies. The new products join the brand’s full Easter product range, which launched with three Easter eggs - Orange, Plain Mi!k and Salted Caramel in 2021. The bunny lollies come in a shop-ready display case, and all HAPPi products are made with fully recyclable packaging. Easter Eggs have RRPs of £9.99, and the Chocolate Bunny Lollies RRP at £2.00 each. happifreefrom.com
Food writer and former deli owner Glynn Christian offers up some category-specific conversation starters to sharpen your sales technique.
• Pasta is wheat flour and water. Eggs or olive oil might be added. • Soft flour is used for domestic pasta making; hard or durum flour by factories. • Traditional pasta is shaped through bronze dies; looks dull and feels sandy to the teeth, but bronze-extruded pasta absorbs more sauce. • Pasta shapes extruded through plastic are shiny and smooth, sauces slip off. • Sauces should be a clingy dressing for pasta, not a pool for paddling. • Cooked pasta should never be rinsed in water, hot or cold.
Pasta should steam-dry for a few minutes before adding sauce • Pasta should steam-dry for a few minutes before adding sauce. This makes it more absorbent, especially traditional bronze-drawn. • Italians use 20% of the volume of sauce added in the UK, but it is much more concentrated.
This is an extract from Glynn Christian’s book Taste! How to Choose the Best Deli Ingredients, published by Grub Street
Vol.23 Issue 2 | March 2022
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