Speciality Food Magazine - April 2026

25 Blanco Niño inspired by Mexican open- fire barbecues The new Meaty Asado flavour is inspired by the technique of asado, where food is grilled over flame on a charcoal grill to develop a deep richness. Made using the three-day Aztec process of nixtamalisation, Blanco Niño’s tortilla chips have a traditional taste and texture and the new launch is richly savoury with a hint of citrus and pepper, with a bold umami core. “Meaty Asado is inspired by one of the most iconic food traditions in Northern Mexico,” says Philip Martin, founder. blanco-nino.com Biona presents health-driven launch The whole food business has released Protein Puffs under its ProFusion brand. Made using organic, plant-based ingredients and no artificial additives, Protein Puffs are available in Paprika & Himalayan Salt and Lemon & Black Pepper variants. “Protein is one of the most dynamic areas in grocery,” said Gemma Williams, head of marketing at Biona’s parent company Windmill Organics. biona.co.uk ARE YOUR PRODUCTS SOME OF THE BEST IN THE UK? Stamping the logo on your products elevates their presence, and feedback from renowned experts is marketing gold N owopen, the prestigious awards are an opportunity to have your products seen, tasted and championed by some of themost experienced palates in the UK,with judges including Raymond Blanc OBE, Jack Stein andMerlinGriffiths. There aremore than 60 categories to choose from this year, spanning fresh, frozen, ambient and drinks, andwith newcategories added, including SweetTreats,Alcohol Free and Cocktails. That’smore opportunities than ever to enter. Due to heightened demand, entries for 2026 have been capped at 3,000, andwill close at an earlier date of 22ndMay. Stamping thewinner’s logo onyour products elevates their presence in retail, and having access to feedback from renowned experts ismarketing gold.Whowouldn’twant to buy the chutneyWilliamSitwell declared ‘outstanding’, thewine Olly Smith saidwas ‘a shining example of the variety’, or a biscuit EmilyRoux noted her whole family enjoyed? Judging takes place across the summer,withGold, Silver and Bronzewinners to be announced on 30thOctober, and Regional winners and the Grand Champion to be revealed at a special ceremony inNovember. If you think your products deserve theirmoment in the spotlight, enter today at greatbritishfoodawards.com. PRODUCERS – DO YOU OFTEN LOOK AT YOUR RANGE (BE IT PRIME SAUSAGES, EXQUISITE CAKES, CRAFT BEER, HANDMADE CHOCOLATES OR IRRESISTIBLE CRISPS) AND THINK TO YOURSELF, ‘I RECKON THIS/ THESE ARE SOME OF THE BEST IN BRITAIN’? Chapman’s Seafoods heralds year of innovation Chapman’s Seafood’s new Haddock Toppers are available in two flavours – Cheese, Prawn & Mushroom Sauce and Cheese, Leek & Broccoli Sauce. Quick and easy to cook from frozen, the launch is a combination of prime Scottish haddock fillets, crispy breadcrumbs and flavourful sauce. “The Haddock Toppers are just the beginning,” said Paul Chapman, managing director at Chapman’s Seafoods. “With our new factory kitchen fully operational, 2026 will see a wave of exciting product development, delivering more innovative, high-quality seafood solutions for our customers.” chapmans-seafoods.co.uk