EUROPE our products are the best on the market ,” says Trevor Kells . “ We have a team of new product development ( NPD ) “ chefnicians ” who are all from a culinary background , and have developed a huge amount of Food Science expertise over the years . This means that they understand the importance of flavour , texture , aroma and all the things that the consumer appreciates but also have the technical ability to ensure this quality is present in the final products our customers receive .” According to his mother , Maud Kells , however , “ despite all the clever people and expertise in the building here now , and in companies around the world , nobody has yet managed to improve on my original mayonnaise product ; but I suppose quality is timeless !”
The Rich Sauces team works with the customer directly to develop an end product they want and in many cases even better than they imagined . Trevor cites the example of a retail customer who wanted to develop a range of boil-in-the-bag fish meals . As each type of fish behaves differently , sauces need to be created to maintain the quality of each fish component during the cooking process , leaving the final customer with consistent results every time .
Another customer is preparing twelve sandwiches for the Christmas season . Working with this customer ’ s preferred bread supplier , Rich Sauces created twelve menu design ideas with step-by-step procedures on how to implement them in-store , including training the
Rich Sauces created twelve menu design ideas with step-bystep procedures on how to implement them in-store
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