From snacking and confectionery to baked goods, California Raisins has the natural answer.

Have you ever thought what you can add to your products to not only enhance their flavour, but add natural sweetness and healthy goodness too?

Well look no further, whatever your product, California Raisins are an excellent way of adding a healthy aspect to your range.

California Raisins are an all-natural product, nothing added, nothing taken away. They can add vitamins, minerals, fiber, and sweetness to all types of products, from breakfast bars and cereals to cookies, snacks, and confectionery.

The California Raisin Administrative Committee states that the naturally occurring sugars in the raisins, mainly fructose and glucose, means that California Raisins can be used as a sugar replacement in many products and clearly with the ever-increasing march towards healthy foods, less added sugar must be good news.

Sugars naturally present in dried fruits are monosaccharides (single unit sugars) fructose and glucose and disaccharides (two-unit sugar) sucrose and maltose.

Another positive aspect of California Raisins is their vitamin and mineral content, which they contain in abundance, including calcium, copper, iron, magnesium, potassium, phosphorus, and zinc as well as vitamins B1, B6, A, C, and E.

Food Development

The California Raisin Administrative Committee has been working with many top quality bakers, chefs, confectioners, and Patisseries over the years, to demonstrate how California Raisins can be used in different products.

California Raisins the little fruit that adds big taste to breakfast, lunch, dinner, and snack time is also a friendly food for diabetics. Recent research shows that consuming this all natural, sun-dried no-sugar-added fruit can positively affect glucose levels and systolic blood pressure among people with type 2 diabetes mellitus (t2DM)1.

Two clinical trials were conducted comparing the effects of raisin intake to commonly used snacks in people, first, with pre-diabetes and second, with T2D. In both groups, the intakes in raisin snacks three times daily significantly decreased blood pressure compared to conventional snacks, and blood glucose values were favourably affected by raisins compared to other snacks’ (research – James W. Anderson, MD, Professor of Medicine and Clinical Nutrition, Emeritus, University of Kentucky). Diabetic patients look for foods to satisfy their cravings for sweet tastes and flavours.

The California Raisin Administrative Committee continue to work with food developers in all sectors of the food industry to help in providing a fresh take on healthy, easy to use, versatile California Raisins.

For a copy of our booklet California Raisins Naturally Sweet – A guide to California raisins for diabetics contact:

Steenbergs announces acquisition

The spice company Steenbergs has announced the acquisition of Old Hamlet Wine & Spice.

Founders, Axel and Sophie Steenberg, have bought the mulled wine specialists, which was established in 1975 and has been owned by Tim and Rachel Bell since 1991. Under their management, Old Hamlet has become a leader in making hand-crafted mulling wine mixes in cotton bags.

The company explained that not only does Old Hamlet fit neatly with Steenbergs existing spice and mulling spices products, but Old Hamlet’s ethical principles dovetail with those of Steenbergs, with both businesses committed to fair trading. Further, both Tim and Rachel have committed to provide Steenbergs with consultancy to ensure a smooth handover for customers, suppliers and to help with production quality.

Axel commented: “We have long admired the work of Tim and Rachel at Old Hamlet and their strong ethical principles, so we were delighted when the opportunity to buy the business came along. We will look to build on their fabulous products and, perhaps, bring in a few new ones as well.”

Tim added: “We are very pleased that Axel and Sophie Steenberg will be taking over the running of Old Hamlet and are looking forward to working with them to ensure a trouble-free transition for our customers.”

Baby food brand announces new MD to grows market position

A mew Managing Director has joined Organix to help drive brand growth and strengthen market position.

Philipp von Jagow (pictured), has joined the baby and toddler snack food brand in the top job, bringing with him expertise that will enable Organix to drive its growth and strengthen its position in the market, as the brand continues to deliver record sales performance.

Philipp has more than 12 years’ experience in brand leadership; previously he was Marketing Director and Vice President of the Jams Category at Schwartau, a family run enterprise of €300m based in Germany, which, like Organix, is part of the Hero Group. Prior to that, he spent two years as Group Product and Marketing Manager at Semper, the market leading Infant nutrition business, in Sweden, and previously held a number of marketing and trade marketing roles at Schwartau.

Commenting on his new position, Philipp said: “For 25 years, Organix has been campaigning for quality food for children, and I’m proud to join a company that prides itself on providing parents with quality, organic food for their little ones and is committed to no junk. Organix is a role model for the food industry, showing how it’s possible to be both profitable and sustainable.”

Philipp takes over from Anna Rosier, who, during her 13 years at Organix, has helped champion its mission for children’s food, setting standards for a better food industry. Anna also spearheaded campaigns to make change where it’s needed, making a difference for the future health of families. For example, Action on Additives, which sought the removal of six artificial colours from food targeted at children.

Philipp will relocate to the UK with his wife and three-year-old daughter.

Reformulation advice workshops kick off

A series of workshops are to take place to help food manufacturers with reformulation to make products healthier.

Following recent research by IGD revealing over two thirds (70 per cent) of UK shoppers are happy for food manufacturers to change the recipe of products to make them healthier, providing the products are still as tasty, the organisation has announced the launch of a series of free pop-up workshops to help the food and grocery industry tackle reformulation.

The free workshops are designed to help, inspire and guide companies in their reformulation journey. With a varied speaker line-up and attendees, the workshops are suitable for manufacturers, and caterers across all categories within the food industry, including small businesses.

Jon Woolven, Strategy and Innovation Director at IGD, explained: “The race is on for food companies to make their products healthier. Nearly two thirds have told us they have started their reformulation journey but still have work to do. Some 83 per cent said they have received positive feedback from their customers about reformulation, suggesting the benefits outweigh the risks.

“We want to help other companies who are perhaps concerned about the impact of reformulating or just do not know where to start their journey. The big question is how do you reformulate products while still keeping the same delicious taste?”

Each workshop is co-hosted by a well-known retailer, where they will present on their own reformulation activity. Find out more at

Major rebrand of Doves Farm free from range

Doves Farm has revealed the results of its £3m rebranding.

The gluten free food producer has unveiled FREEE by Doves Farm, the new home of its free from range.

FREEE by Doves Farm offers consumers a clear distinction between the two core pillars of the business; the traditional organic, wheat containing products, and the gluten free and free from range under the new brand name FREEE. Each area of the business has its own dedicated staff and separate production facilities.

While the products have not been re-formulated, the introduction of FREEE by Doves Farm incorporates a new brand name and logo, which conveys the feeling of freedom to choose natural food without worrying about allergens, such as gluten. Alongside this will sit a brand new website.

Commenting on the launch, co-founder of Doves Farm, Clare Marriage, said: “We felt it was time to clearly define the two pillars of our business and invest in giving our free from range its own home. Our new logo incorporates an additional bouncing ‘e’ in FREEE that offers a sense of feeling free again.

“FREEE by Doves Farm believes in choosing naturally gluten free raw materials, for example, we would never use HPMC (hydroxypropyl methylcellulose). We do this by offering great products that never compromise on taste and are all clearly labelled for the consumer.”

FREEE by Doves Farm features 65 products, including flour, pasta, breakfast cereals, cookies and flapjacks, with two new products added to the range; Gluten Free White Bread Mix and Gluten Free Pizza Base Mix.