READY MEALS

Glazes

Who We Work With

Supplying Ingredients That Power the UK’s Leading Ready Meals We supply food ingredients, blends, spices, coatings, glazes, and functional ingredients to some of the most well-known names in ready meal manufacturing — from national brands to fast-growing independents. Whether you’re producing chilled, frozen or microwaveable ready meals, we understand the pressures of large-scale production: quality, consistency, cost-efficiency and speed to market.

Food Safari

(aka how we hunt down the next big flavour—without getting lost)

Throughout the year, we pack up our forks and head off on a Food Safari. Destination? Depends on where the good food’s hiding. Mood? Hungry.

Armed with TimeOut guides, stretchy waistbands, and a suspicious number of napkins, our team of brave taste explorers sets off to uncover what’s hot on the plate right now.

One Dish. One Stop. All Flavour.

We book into a bunch of buzzy new restaurants—sometimes five, sometimes ten—and order a selection of dish at each. Could be a starter, could be a main. Could be whatever they tell us is weird and brilliant. No wine, no faff—just flavour. Each dish gets passed around like a hot potato (clockwise, of course) so everyone gets a bite. Then it’s straight on to the next spot. No time to snooze. It’s fast. It’s focused and it’s photographed. Street snacks, retail finds, and restaurant one-offs

• New flavour combos, clever ingredient twists and brilliant plating ideas
• Hidden ingredient heroes and claims your customers will care about
• Clues from across cuisines, categories and menus
• Basically: anything delicious that makes us say “ooh, that’s clever”

Why We Do It
Because:

• The best way to spot food trends is with your mouth
• We want to know what your customers will be craving next
• It’s way more fun than reading flavour forecasts

We bring it all back to the kitchen - where the real flavour work begins.

Fancy Tagging Along?

We can’t promise you a seat (they go fast), but we can promise your projects will benefit from everything we saw, tasted and scribbled in our sauce-splattered notebooks.

Safari

Cost Reduction

Cost Re-Spicing is the process of modifying a recipe or formulation by replacing higher-cost spices, herbs, or raw materials with more economical alternatives, while maintaining the intended flavour profile as closely as possible.

At its core, it’s a cost optimisation technique that allows manufacturers to navigate volatile ingredient markets, manage inflationary pressures, or meet tighter margin targets—without sacrificing product quality in a way that would be noticeable to the customer.

Examples of Re-Spicing in Action

• Replacing ground black pepper with black pepper oleoresin: same pungency and aroma at a fraction of the cost, and in more concentrated form.
• Swapping fresh garlic for dehydrated garlic powder or even garlic flavouring compound.
• Using dried herbs in place of fresh when the flavour impact is negligible in cooked applications.
• Switching from whole spices to extracts, essential oils, or compound blends that are standardised and lower in unit cost.

What It’s Not

Re-spicing is not about radically altering the recipe or cutting corners on quality. It’s about smart substitution—making precise, targeted changes that:
• Reduce ingredient spend
• Avoid triggering new labelling or allergen issues
• Stay true to the product’s original sensory character


Brief Us

Modern Diets

Vegan? Gluten-free? Free from everything but flavour?
You name it, we’ll sort it. And yes — it’ll still taste like the real deal.

We specialise in re-spicing and reformulating to meet today’s diverse dietary demands, without compromising on depth, authenticity, or enjoyment. Whether it’s:

• Taking out dairy but keeping the creaminess
• Swapping animal-derived ingredients for plant-based alternatives
• Ditching gluten without losing texture or flavour delivery
• Cleaning up the label while keeping it craveable

—we make it work. Seamlessly. Deliciously. Quietly clever.

Modern eating shouldn’t mean missing out — and with us, it doesn’t.

Brief Us