The tightening of labelling and allergen regulations works in conjunction with a greener and healthier approach from consumers. It is becoming important to cater for the growing percentage of the population who are choosing free-from and vegan options, which too often means choosing health over taste.
In the past year we have been working on developing new products that follow these fast growing trends without leaving consumers longing for the traditional counterpart: Sorriso™ red pesto with roasted fennel and sunflower seeds, Sorriso™ vegan basil pesto with tofu and Sorriso™ spreadable wild mushroom duxelle are the fruits of our researches and countless trials to achieve the perfect recipe.
To make our red pesto with roasted fennel and sunflower seeds we only use open field tomatoes that ripen under the Mediterranean sun. Handpicked and double selected, they are slowly roasted, then mixed with aromatic crushed seeds to make this crunchy and incredibly fresh tasting paste.
Vegan but bold, free from but nutty and layered with flavours, with just half the calories of a traditional red pesto, this ingredient works well in the vegan, free-from, calorie-controlled and healthy market.
Try it in a spelt pasta salad along with avocado and basil leaves, spread in a free range egg and spinach breakfast bun or use in a pizza along with vegan mozzarella, chunky roasted vegetables and roasted olives.
Sorriso™ red pesto with roasted fennel and sunflower seeds has been short listed for the New Product/Ingredient Award in the PAPA Awards 2016.