Caterforce is expanding its range of Chefs’ Selection beans and pulses, and rolling out new herbs and spices to support professional kitchens.
Across herbs and spices, the buying group is adding smoked paprika, dried basil, cinnamon sticks, thyme, garam masala, bay leaves, mixed spice, fajita mix and Italian seasoning to its offering.
Adding to the Chefs’ Selections range, Caterforce is rolling out new beans and pulses, including chickpeas, red kidney beans, butter beans, five bean salad and cannellini beans.
“At Caterforce, we understand the increasing pressures facing chefs and caterers today,” said Caterforce own brand marketing manager Rebecca Woollam.
“With limited time and growing expectations to continually innovate and stay ahead of food trends, it’s more important than ever that they have the right support and the right products. These new products offer chefs convenient, reliable, quality ingredients suited to multiple cuisines and services styles.”
It comes as Caterforce has created a new Chefs’ Selection recipe book in collaboration with development chef Steve Owen.
“The recipe book showcases inspiring dishes using the new ingredients, and has been really well received at trade shows, reinforcing Caterforce’s commitment to providing added value far beyond product supply,” Woollam added.
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