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Food Service India launches spice range for hotel and restaurant chefs
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Wednesday, 24 August, 2016, 08 : 00 AM [IST]
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Our Bureau, Mumbai
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fiogf49gjkf0d fiogf49gjkf0d Food Service India Pvt Ltd, a part of VKL Food Solution Enterprise launched two brands of spices - Spicefield and Chef’s Art - for hotel, restaurant and catering company (HoReCa) chefs in India.
S K Maratha, the company’s president said, “We are proud and excited to launch our complete range of spices, which brings us a step closer to our vision of being the complete food solutions provider for our customers.”
“Our spices are launched to help chefs cater to the different taste profiles of their customers. Every product passes through 40-plus stringent quality checks using technology that retains the high volatile oil and aroma of the spices,” he added.
“We ensure good manufacturing practices (GMP) and our spices can be completely traced from farm to fork,” Maratha said.
The spices are being launched in 101 packs to ensure a complete range of blended, ground and whole spices that are sourced carefully from the selected region.
The blended spices are made from traditional recipes and processed to perfection for an authentic taste.
Spicefield’s tagline is ‘The art of cooking. The craft of masala’. It is meant to interweave the creativity of chefs with the spices that are carefully crafted under this brand using a heritage of over 75 years.
The blended, ground and whole range offer spices such as chaat masala, Kitchen King masala, jaljeera masala, tea masala, Kashmiri mirch powder, anardana powder, black pepper powder and dry mango powder.
They are 100 per cent natural and sterilised for safety. They are available in 100g and 500g packs.
The tagline of Chef’s Art is ‘Designed for chefs’. It comprises chaat masala, Kitchen King masala, Kashmiri mirch powder, chhole masala, asafoetida, kasoori methi, etc. It is available in pack sizes planned as per the requirements of chefs.
Both spice brands are compliant to the Food Safety and Standards Authority of India (FSSAI) guidelines and rely on technology to guarantee only the best for chefs.
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