Do Awards confirm quality to consumers?

Winning an award can be explained as a bi product of a well-executed project. For Enzafoods the 480gm FreshFields Apple Sauce project originated from a staff members suggestion.

Preliminary research went into identifying the market need and approval, as the 120gm pouch packaging was seen to be innovative in this category. The packaging graphics were very important; these define a products visual identity and its aesthetic quality. Without the traditional glass jar window, we needed the graphics to reflect the quality and freshness of the Apple Sauce inside.

Winning the Grocers Choice Award at the NZ Food Awards has now given Enzafoods the opportunity to make the most on this achievement through adding a logo on the FreshFields Apple Sauce packaging. We all know gold medals have tangible merit with wine sales, the marketing team at Enzafoods will be keenly watching if consumers acknowledge the point of difference on the shelf with their now award winning Apple Sauce.

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The Supreme Pie is now a Fruit Pie

In New Zealand we chew through around 75 million pies each year. This year has seen the highest number of entries ever for the NZ Pie Awards, over 4400 entries from more than 380 bakeries.

Congratulations to VIANDS Bakery of KihiKihi and Te Awamutu, for becoming only the second ever entrant to win the coveted supreme award with a FRUIT PIE.

Kathy and Shane Kearns won the Supreme Pie Award with their Spiced Plum Port and Apple Pie.  Shane makes the pastry while Kathy creates the filling.

Kathy said the inspiration for the winning pie came in the middle of the night, and when she told her husband she wanted to make a port wine and plum pie, he added “ Yes, plus apple”

When ENZAFOODS phoned Viand Bakery this morning, staff confirmed the apple used in the winning pie was “New Zealand Made, FreshFields Sliced Apple”.

Judge James Buckrell, of BJs Bakery chain in Hastings, said the Kearns’ gourmet fruit pie was a real stand out.

Enzafoods, producers of FreshFields branded products, is delighted with this result. Obviously the Kearns recognise quality ingredients, and to infuse this selection together to achieve such a great result is outstanding. “We couldn’t be happier for the team at Viands”.

With New Zealand’s appetite for pies, it would be great to see a revival in the once traditional Apple Pie.

Are you searching for the ultimate, apple pudding recipe?

When looking for a recipe that tastes as good as Grandma made – combined with the Zing of vibrant new products, this recipe features it all…… using the goodness of fresh apples with the intense flavours of pure Apple Syrup, not forgetting to include Apple Sauce as a part substitute for butter thus reducing the fat content in the overall recipe. (We love this feature). Recently Kelly Young featured FreshFields Apple sauce and Apple Syrup into her Steamed Apple pudding on the new cooking show ‘The Chefs Apprentice’ on Prime TV. We now want to share this heavenly desert with you. Enjoy!

FreshFields Steamed Apple Pudding

25g butter

8 tbsp FreshFields Apple Syrup

4 apples, peeled, cored and cut into small cubes

85g FreshFields Apple Sauce

100g caster sugar

1 lemon, zested

2 eggs, beaten

125g plain flour

2 tsp baking powder

1.    Grease a 1.2 litre pudding basin.  Fill a large pan halfway with water and bring to the boil.

2.    Melt 6 tbsp of FreshFields apple syrup with butter in a frying pan.  Let everything bubble together for a couple of minutes then add the apple and cook for a further 4 minutes.

3.    Beat together FreshFields apple sauce, the sugar and lemon zest in a large bowl with electric whisk until well mixed.  Beat in the eggs, flour and baking powder until combined.  Stir in the rest of the syrup.

Put the toffee apple mixture into the pudding basin and spoon in the flour mixture over.  Cover with the lid and place into the large saucepan and cover.  Turn the heat down to a simmer.  Cook for 1 ½ - 2 hours.  The pudding is cooked when you can insert a skewer into the middle of it and it comes out clean.  Turn onto a plate and serve with custard and a drizzle of FreshFields Apple Syrup.     

*Important Note:  When placing pudding bowl into the boiling water, take care not to overfill the pot with water.  When it boils the water level rises and could splash into the pudding bowl.

Is feeding your child with allergens or eczema challenging?

It's often difficult to find foods appropriate for people with allergens or eczema and in particular children. We are all taught the benefits of eating fruit so with the wide variety of apples in New Zealand it's hard not to consume plenty at this time of year. However something we have recently been advised by dietician Anna Richards from Grafton Specialists is “Apple variety’s such as Granny Smith, Braeburn etc are much higher in salicylate and are not recommended for children with allergens or eczema”.

The good news is the Royal Gala apple is a bland sweet variety and is much lower in naturally occurring food chemical called salicylate. “Salicylate can be an aggravator in young children and is not well tolerated in salicylate sensitivity” Anna confirms.

Enzafoods have recognised this and other benefits of the Royal Gala apple and are now making a Royal Gala variety specific, Fresh Fields Apple Sauce in a 120gm pouch (4 per retail box). Anna thought the individual portioned pouch is ideal for Mums feeding small children. “The 120gm pouch purees are great as a base for feeding small infants straight or adding cooked vegetables or other fruits”.

They are handy apple sauce portions for roast pork nights, ideal for adding fruit on breakfasts cereals or desserts and if popped in the freezer they can then be whizzed into Smoothies as a complete fruit portion. Kept in the pantry providing a fresh apple product 365 days per year, no more half empty jars, cluttering up the fridge. From supermarkets now.