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Issued:17/07/11
An Indian foods specialist has enlisted support from Sheffield Hallam University to put a range of new products on the supermarket shelves - and they will take some topping.
Curry Cuisine has called in the University's food and design experts to help develop a range of fruity dessert sauces, made using combinations of spices used in Indian cooking.
An Indian foods specialist has enlisted support from Sheffield Hallam University to put a range of new products on the supermarket shelves - and they will take some topping.
Curry Cuisine has called in the University's food and design experts to help develop a range of fruity dessert sauces, made using combinations of spices used in Indian cooking.
And a major retailer is now set to stock three flavours - Strawberry and Mint, Mango, Cardamon and Ginger and Kiwi and Lime in its stores from next year.
The Scrummee dessert sauces, which also come in Plum and Star Anise, Cherry Chocolate and Chilli and Rhubarb, Lemongrass and Ginger can be used as toppings for a range of desserts.
Paresh Tejura, who runs Curry Cuisine in Dewsbury, West Yorkshire, applied for a £2,500 innovation voucher from Kirklees District Council to provide some financial help for his new products.
He then approached Sheffield Hallam's Centre for Food Innovation and Innovation Futures teams, who were able to provide technical and nutritional know-how on the products to help develop them for the retail market.
Experts from the University's in-house consultancy Design Futures created the packaging for the products, which are already being sold locally and at events such as the Great Yorkshire Show in Harrogate.
Paresh said: "People might not associate Indian food with dessert sauces. However, this new range uses spices such as cardamon, lemongrass and mint which are commonly used in Indian cooking.
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"These sauces are classic cooking combinations but are used in a new and exciting way. We believe we have developed a product with real ooomph and we wouldn't have been able to develop these products as effectively without the University's food and design expertise. With their help we have been able to add and invigorate a forgotten category on the shelves.'"
Senior sensory technician Emma Johnson, from the Centre for Food Innovation at Sheffield Hallam, said: "We were able to develop Paresh's exciting new products using our state-of-the-art food testing and sensory laboratories. We have used these facilities to work with a variety of clients and were delighted to help springboard Scrummee to the supermarket shelves."
Emma has also been able to develop a new salad dressing using waste from Mr Tejura's popular beetroot chutney, and plans to commercialise this are ongoing.
For press information contact:Laurie Harvey on 0114 225 2621 or email pressoffice@shu.ac.uk
