Speciality Food Jan/Feb 2026

specialityfoodmagazine.com 13 Oat Miso ferment revamps category Scottish brand Slow Sauce has experimented with the traditional Japanese method of koji fermentation to showcase the ingredients local to its Aberdeenshire HQ. The brand has aged organic and gluten-free Scottish o ats in oak barrels to create Oat Miso, which is gluten and soy-free and suitable for vegans, and boasts a unique balance of sweet and savoury punch. This is joined by Oat Shoyu, a fermented blend of organic gluten-free Scottish oats with Carlin fox peas for an umami-packed drizzle for stir fries and dressings. Jonathan Hope, co-founder of Slow Sauce, said “The most common thing I hear myself saying is that it’s just fancy salt – I think of it as an everyday seasoning. We have all had the experience of slaving away in the kitchen for an hour and when we finally come to taste what we have made, find it lacking or simply bland. The answer I reach for is invariably the jar of miso or the bottle of shoyu. They have an uncanny ability to knit flavours together andmake something taste balanced, finished and altogether tasty.” slowsauce.co.uk Cambrook extends range with crunchy Corn Premiumnut brand Cambrook has added to its range with the launch of Giant Corn snacks. Available in Truffle & Pecorino, Sriracha Chilli & Lime and Hickory Smoke Seasoned options, the new launches combine impressive crunch withmoreish flavour and pair beautifully with drinks. Deborah Bradfield, sales andmarketingmanager at Cambrook Foods, said, “We are delighted with the Cambrook twist on this classic Spanish bar snack: giant corn from the Peruvian Andes seasoned in our roastery to give the golden corn its premiumCambrook crunch.’”. cambrookfoods.co.uk Healthy new spread for fine food retailers Start-up producer Messyface has launched into the UK’s fine foodmarket with a two- ingredient spread that ticks both indulgence and health boxes. A combination of smooth sesame tahini and grape molasses, the product is versatile and can be spread on toast or served with porridge and pancakes. Each jar contains no additional ingredients, making it a great choice for health-conscious shoppers and customers of all ages. Alex Epstein, founder of Messyface, said, “Messyface is a fresh take on Tahin Pekmez (smoother, more spoonable) made from two hero ingredients – grape molasses and tahini – and no added sugars. Spreads may well have a new hero!” messy-face.com Flavoured nut butters enter market Independent small-batch nut butter brand Jungle Butter has added to its award-winning range with Almond Vanilla. The new launch combines almonds withMadagascan vanilla, coconut sugar and coconut oil for a well-balanced flavour and indulgent consistency. Like the other products in the range, including the Great Taste Award- winning Almond Ginger Nut Crunch, the new launch is naturallymade without additives or palm oil. Martine Sternbach, founder of Jungle Butter, said, “This newAlmond Vanilla combines creamy almonds with 100%Madagscan vanilla powder, gently sweetened using coconut sugar and enriched with coconut oil for smooth, balanced flavour and delicious consistency.” jungle-butter.com