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KNORR Showcases New Bouillon at Scottish Chefs Conference

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KNORR Showcases New Bouillon at Scottish Chefs Conference

KNORR Showcases New Bouillon at Scottish Chefs Conference
November 17
05:08 2014

Guests at today’s Scottish Chefs Conference will get the chance to try new KNORR Professional Jelly Bouillon, two months before its official launch in January.

Free samples of the product – which comes in a brand-new jelly format and is the closest yet to scratch-made stock – will be given out to delegates at the conference, at the Thistle Hotel in Glasgow later today. Guests will also be given the opportunity to try dishes made with new KNORR Professional Jelly Bouillon for the delegate lunch and gala dinner.

A big hit at London’s Restaurant Show last month, more than a thousand samples of new product were snapped up within the first two days of the show.

Charlotta Oldham, category manager of KNORR Bouillon, said: ‘At the Restaurant Show almost all the chefs who tried the product agreed the taste is much closer to stock made from scratch than pastes and powders. They also liked the jelly format, and felt the new bouillon was smoother, with a cleaner flavour.

‘We’re excited to hear what chefs in Scotland think of our new product.’

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The perfect base for soups, sauces, casseroles and stews, KNORR Professional Jelly Bouillon comes in beef, vegetable and chicken flavours, and will be available from all major distributors, wholesalers and cash and carries from January. It’s also gluten-free, has no added MSG and meets Department of Health UK 2017 salt targets for stocks.

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Catering Scotland

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