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Talking hot sauce innovation, urfa biber and the potential of koshu with DevilDog

PURE NPD embarks on a rollercoaster ride through the emerging world of artisan hot sauce with Liam Kirwan - ex-chef and founder of trailblazing condiment producer, DevilDog

Developing Pakistani street food with Manchester chai café, Aunty Ji’s

Our head of NPD Ben Peatfield details three Pakistani-focused products he recently developed with the Manchester chai café, Aunty Ji's

Inside UK gochujang trends with consultant development chef, Philli Armitage-Mattin

With the UK starting to go for gochujang, PURE NPD gets together with development chef Philli Armitage-Mattin to discuss dishes, combinations and other potential opportunities in the Asian condiment space

How do you reduce the fat content of a dressing/sauce but without affecting the creaminess?

In a commercially produced ranch dressing, for example, you could reduce the fat content by reducing the oil content. Most manufactured ranch dressings are effectively...

Eaten Alive: the fermentation futurists experimenting with new retail frontiers

With lockdown stripping producers of crucial restaurant business, fermentation specialist Eaten Alive has opened its chef range to the public, with co-founder Pat Bingley telling PURE NPD that reinvention has been necessary in this “brutal” new reality

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