FastFood Professional - June July 22

Page 22

A Curry for Everyone Making More from Dinaclass Sauces

G

enerating sales of more than £1.2billion annually

Developed specifically for the UK market, Dinaclass offers

through more than 10,000 shops nationwide, the

an extensive range of curry and gravy mixes. The authentic

UK’s Fish & Chip industry is a significant part of the

taste of Dinaclass Curries and Gravies are perfect as an

out of home foodservice market. Outnumbering

add-on with fish and chips, chicken, pies and loaded chips.

leading QSR chains significantly, for Fish and Chip shops

Thanks to a winning combination, Dinaclass is now one of

to further profit from this dynamic market it is important

the top out of home chip shop curry brands in the UK.

to keep up with evolving consumer trends. Offering a

With health and nutritional concerns rising amongst

portfolio of sauces to add value to every order and every

consumers within the QSR channel, it’s vital to stock the

consumer need, Dinaclass can help operators to tap into

perfect curry sauce for everyone. From traditional curry,

this trend simply and easily.

to gluten free and vegetarian alternatives, with sultanas

Founded in 1964 in Salford, Dinaclass has grown from a

or without –Dinaclass ensures there’s something for all

regional business to an insight-led market leading brand.

your customers. As a vegan, gluten-free and halal sauce,

22

Fastfood Professional • June and July 2022

June and July 2022 • Fastfood Professional

22


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The Sausage Man Expands its Senior Team with Top Appointment

1min
page 54

Imagine never having to get on your hands and knees to clean your castor wheels again

3min
page 52

It’s Lolly Launches Another Major App Enhancement - Scan and Go

2min
page 53

Winner of Major Chef’s Culinary Challenge 2022 Crowned

3min
page 51

Lion’s hygienic, single serve dip pots add summer flavours

2min
page 50

Get Real with Jamaican Patties from Funnybones Foodservice

2min
page 49

Mars Foodservice cook up five different dishes with a single jar from their sauce range

1min
page 48

Kopa Launches New Self-Contained Fireplace Cooking Station

1min
pages 46-47

Crafted® Drinks reveal new packaging design

2min
page 45

Three is the magic number as Fri-Jado extends innovative MDD range

2min
page 41

The Great Kitchen Bake-Off Unox delivers space-saving equipment solution

1min
page 42

Shaking up the shake market with Carpigiani’s 161K

3min
page 43

SmartLever proves a smart choice for Creams’ first Dark Kitchen

2min
page 44

Riot predicts a bright future thanks to Jestic and Henny Penny

3min
page 40

Summer Just Got That Little Bit Sweeter

3min
pages 38-39

Young’s Foodservice launches New Fish Fillet Goujons

2min
page 37

Country Range Decadent Quintet Launches Ahead of Summer

2min
page 34

Inflation-Busting Mozzarella Helps Stretch Budgets Further

1min
page 36

New Forest Ice Cream gets Zesty

3min
page 35

Carpigiani softly serve up extra revenue

2min
page 33

Shmoo gear up for their third summer shake tour

1min
page 32

Aimia Foods Make a Sweet Addition with French Syrup Brand: 1883

1min
page 31

Central Foods launches Strawberry and Prosecco Meringue Roulade

2min
page 29

Caerphilly Created Ice Cream Crowned Best in UK

3min
page 30

Jestic provide chefs with holding power with the launch of Mibrasa® Hot

1min
page 28

The Fast Food System Difference

2min
pages 26-27

Artisan pasta at its very best – CuisinEquip brings largest pasta maker to market

3min
pages 24-25

CuisinEquip - Cracking down on oil costs

2min
pages 20-21

LambWeston - The right royal way to serve up jolly profitable chips

3min
pages 16-17

Panasonic and Regal Microwaves Formalise Supply Partnership

2min
page 19

A Curry for Everyone Making More from Dinaclass Sauces

2min
pages 22-23

Country Range Launch Trifecta of Ground-Breaking New Potato Fries

1min
page 18

Fish and Tips - Norwegian Seafood Council Launches Campaign to Deliver Message

3min
pages 8-9

New Belgian Potato Concepts Campaign Launches in UK

1min
pages 12-13

Frying high with apprentice Hollie Hutton

3min
pages 10-11
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