Shredded meat in growth

Holmesterne Foods, based in Richmond already provides a range of pork ribs, sausages and meatballs, among other ingredients, to both multiples and foodservice outlets, but said its new launch aimed to tap into a growing sector.

Kevin Hacking, the company's development chef, said: "Shredded meats continue to grow in popularity. They offer a greater surface area and volume per portion and this allows the flavours to develop on the palate and for sauces and flavourings to adhere to the meat for huge flavour impact.”

“Shredded meat can also add value to your GP (gross profit) as your quality meat can stretch further. For example, a standard dice may well shrink and look poor value for money, but with the shredded, the meat shreds naturally along the grain, so you get a tender product that visibly looks more and can be used in a range of products, from sandwiches and wraps to soups and salads.”

Holmesterne said the new launch reflects the company's desire to invest in new product development and keep one step ahead in innovation.

>>Holmesterne Foods wins top pork foodservice award

>>Food firm profits soar

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