Author: Mark Sutton

Over the last three months we have been hard at work analysing the latest range of BBQ products at all the retailers. After 40 tasters chomped through 90 different products we have marked all of them according to flavour and the question of “would you buy it?” All this information is then analysed and compared with the general global trends we are seeing in a number of markets to produce some conclusions which then identify clear opportunities for BBQ 2019. We have some great new concepts and full justification behind why we believe they will be a hit next year. All of this is wrapped up in a brochure for our customers. If you’d like a presentation from us or would just like a copy of the brochure please contact Phil Moran here and we will get back in contact....

Here at Jardox we’ve been busily analysing the trends from Christmas 2017 and what we believe will be the next flavours for celebrating with later in the year. Two of the biggest points we’ve noticed are a continuation of the USA influenced combination of sweet and savoury and the use of alcohol in a variety of products. So a new range of sausage flavours have been born, along with some great dipping sauces. Please feel free to contact us for samples of any of the new varieties we have developed, we can assure you, they’re rather tasty! Sausage seasonings Code Port & Gingerbread 111-SEA-481 Cranberry & Orange with Red Onion Seasoning 111-SEA-480 Chocolate & Orange Seasoning 111-SEA-486 Pork & Christmas Spiced Apple with Orange 111-SEA-483 Smoky Applewood & Cranberry Seasoning 111-SEA-485 Accompanying Dip Sauce  Code Spiced Orange 222-O-38 Gin & Cranberry 222-CRN-17 Mulled Wine 222-MW-2 Espresso BBQ 222-ESP-11 Honey & Mustard 222-HON15 Smoky Bourbon & Maple 222-BN-18 Whisky & Orange 222-WO-3 Prosecco Caramel 222-PRO-1 ...

Hola! Jardox have been busy exploring the Mexican culture and foods and have created a new range of regional Mexican inspirations. Some of the new creations include Cochinita Pibil & Pickled Red Onion, Pork Carnitas “Little Meats” and Yucatan sauce, and Tequila Wings “Alitas de Pollo”  full presentation can be given to you by contacting your Jardox representative. In the meantime have a browse through some background information on the different food regions of Mexico:- THE NORTH Baja, Sonora, Chihuahua, Coahuila, Durango, Zacatecas, Aguascalientes, Nuevo Leon and Tamaulipas The vast region that makes up “El Norte” stretches 2000 miles from the rugged Pacific coast of Baja California to the lowlands of the Gulf of Mexico, and its cuisine reflects the hearty and unpretentious nature of ranch culture. The region’s distinctive cooking technique is expertly grilled beef, and the most popular dishes include machaca, arrachera (Fajitas) and cabrito (baby goat). Ranch culture has also prompted cheese production, and El Norte produces the widest varieties of cheese in Mexico, including queso fresco (fresh farmer’s cheese), ranchero (similar to Monterey Jack), cuajada (a mildly sweet, creamy curd of fresh milk), requesón (similar to riccotta), Chihuahua’s creamy semi-soft queso menonita and several varieties of asadero (smoked cheese). THE NORTH PACIFIC COAST Sinaloa, Nayarit, Jalisco and Colima Stretching along Mexico’s long Pacific shoreline and supplying much of the country’s staple grains, fruits and vegetables in addition to the freshest and widest selection of local cheeses and chillies, the North Pacific Coast cuisine is noted for dishes such as chilorio, birria, pozole, chilayo, menudo and pork dishes. Guadalajara is the region’s cultural and gastronomic centre, and the area’s most famous dish is birria, a stew of beef, mutton or pork with chili peppers and spices. Near Guadalajara is the town of Tonalá, known for its pozole. Jalisco is known worldwide for tequila with the liquor produced only in certain areas allowed to use the name. The Pacific coast is a spectacular succession of coconut plantations, sandy coves and rocky, surf-battered headlands, and seafood dominates the region’s cuisine and is generally cooked with European spices along with chili peppers and served with a spicy salsa. THE BAJIO Michoacán, Guanajuato, San Luis Potosi and Queretaro An immense plateau bordered by rugged mountains, The Bajio region resembles the central Spanish plains, homeland of the first colonist, whose main contributions to el Bajio cuisine are rice, pork and spices. One of the best-known dishes from the state is morisquesta – a sausage and rice dish – closely followed by carnitas, or deep-fried pork. The latter can be found in many parts of Mexico, often claimed to be authentically Michoacán. The region is renowned for its sweet desserts such as cajeta (goat’s milk caramel), chongos (curds in syrup), arroz con leche (rice pudding) and bunuelos (fritters). THE SOUTH PACIFIC COAST Guerrero, Oaxaca and Chiapas The highlands of Oaxaca, Guerrero and Chiapas are a succession of deep valleys separated from one another by cool, craggy peaks and have remained the most purely Indian region, boasting the most indigenous of Mexico’s provincial cuisines. Oaxaca’s indigenous cooking includes staples such as chicken and pork and an adaptation of mozzarella known now as Oaxaca cheese. Oaxacan cuisine is known for seven mole varieties including Negro (black), Amarillo (yellow), Coloradito (little red), Mancha Manteles (table cloth strainer), Chichilo (smoky stew), Rojo (red), and Verde (green). Regional chile peppers along with herbs such as hoja santa give the food its unique taste. In Chiapas, chili usually accompanies a meal as a condiment, rather than being cooked into the dish. Chiapas chilies – the best known being the small chilli de siete caldos, are among Mexico’s most fiery. Corn is the staple food in the region, and the “blandas” tortillas are also used to make empanadas, tamales and more. Black beans are favoured, often served in soup and as a sauce for enfrijoladas. THE SOUTH Campeche, Yucatan & Quintana Roo The food of the Yucatán peninsula is distinct from the rest of the country and is based on Mayan food with influences from Cuba and other Caribbean islands, Europe, Asia and Middle Eastern cultures. Corn is the basic staple and used in both solid and liquid foods. One of the main spices, achiote (annetto seed) gives food a reddish colour and a slightly peppery smell with a hint of nutmeg. Recados are seasoning pastes, based on achiote, and used on chicken and pork dishes such as conchinita pibil, the area’s best-known dish. Pibil refers to the cooking method (from the mayan word pib, meaning “buried”) in which foods and various meats are wrapped, generally in banana leaves, and cooked in a pit oven. THE GULF Tabasco & Veracruz The balmy, easy-going world of the states that border the Gulf of Mexico is culturally – as well as geographically – an arm of the Caribbean and is the essence of the region’s cuisine, a mix of indigenous, Afro-Cuban and Spanish that shares the Creole culture of Colonial Caribbean port towns like Havana, San Juan, Cartagena and even New Orleans. The indigenous contribution is in the use of corn as well as vanilla (native to the state), and herbs called acuyo and hoja santa. It is also supplemented by a wide variety of tropical and citrus fruits such as papaya, mamey and zapote. The Europeans introduced herbs to the region such as parsley, thyme, marjoram, bay laurel and cilantro that characterize much of the state’s cooking. CENTRAL MEXICO Mexico, Puebla, Morelos, Tlaxcala, Hidalgo and Distrito Federal (Federal District / Mexico City) Mexico City cooking is characterized by influences from other regions of Mexico as well as a number of foreign countries. Many of the ingredients used in this area’s cooking, such as tropical fruits, are not grown here. Street cuisine is very popular, with taco stands, torta (sandwich) shops, and lunch counters on every street. Popular foods in the city include barbacoa (a specialty of the central highlands), birria (from western Mexico), cabrito (from the north), carnitas (originally from Michoacán), moles (from Puebla and central Mexico), tacos with many different fillings and large sub-like sandwiches called tortas. This is also the area where most of Mexico’s haute cuisine can be found.  ...

The new format website is here and we have made it a lot easier to navigate and answer the questions that most people are looking for – who are you, what do you do and what’s new? The last question can be answered by coming back to the website regularly and following us on Twitter @Jardoxtech We’re keen to share all that we do with you so please get in contact here to see how we can help....

As soon as the new BBQ meat products are in the retail arena, each item is analysed and documented. Focus groups then taste them and answer three simple statements – what rating out ten would you give it? Would you buy it? Do you have comments to make in terms of flavour, name, colour or texture? This year the focus groups consisted of 38 people and 80 products were rated. From this information Jardox is able to interpret where the likely gaps are and develop solutions for next year’s range. All new products have now been developed and we are presenting them in the form of a product demonstration and brochure to the manufacturers and retailers. If you are interested in hearing more about our findings please get in touch here...