Speciality Food January 2024

13 specialityfoodmagazine.com Ombar extends Oat M’lk chocolate range Vegan confectionery brand, Ombar, has just unleashed an indulgent new impulse format, designed to appeal to on-the-go customers. The duo of bars (in Hazelnut Brownie and Salted Caramel flavours), are made with gluten-free British ‘naked’ oats, vegan, and free fromgluten and palm oil. Additionally, boosting Ombar’s ‘eco credentials’, the bars are wrapped in plastic-free packaging, and a donation is made to reforestation projects in Ecuador for each one sold. Richard Turner, founder of Ombar, says, “As oat m’lk chocolate pioneers, we are focussed on creating a planet positive product range with sustainability at the heart of everything we do. “We were, in fact, the first chocolate brand on the planet to climate-label on pack. We never stop creating, and are really excited to be launching our new ‘countline’ bar range.” Richard says he hopes the new products, formulated to tap into some of the nation’s best-loved flavour combinations, will inspire more people to try, and enjoy, plant-based chocolate. ombar.com Herbalist launches new botanical chocolate brand Bristol-based naturopath, herbalist and nutritional therapist, Alex Fraysse, has worked with expert confectioners to create a range of infused vegan truffles, designed to benefit the mind and body. Encased in a raw dark chocolate shell, with no artificial additives or ingredients, each truffle addresses a specific concern, from stress and anxiety, to focus. “These products have been a labour of love,” Alex says. “Bringing them to market is the final piece of the puzzle. I’ve continued to work in my practice, merging my expertise with these chocolates to create something truly exceptional. “The ingredients, packaging and taste have all undergone months of perfecting to offer customers a decadent and indulgent product.” Digestif contains cardamom, cinnamon and ginger, all purported to help alleviate bloating and calm indigestion. State of Zen has been crafted to aid tension, with sweet wild orange oil and lemon balm blended into the gianduja filling. Rosemary, thought to help with concentration and clarity, is stirred into State of Focus. And the Venus Passion truffle is a pick-me-up, melting cinnamon and rose petals into the soft gianduja centre. wearespellbound.com Ginmaker rescues Scottish butter recipe The makers of award-winning Bothy Gin have stepped in to rescue a 45-year-old family butter recipe and butter churner from the recently closed North Street Dairy in Forfar, Scotland, which shut its doors after 104 years. Bothy Butter will continue to be made in Forfar, by hand, using Scottish cream, and organic Scottish salt from Blackthorn Salt in Ayr (the world’s only working graduation thorn tower). “I’m big on keeping traditions alive, and proud of the fact this is based on a historic Angus recipe,” says founder Kim Cameron. “North Street Dairy was a renowned family business for over 100 years in Forfar. The owner, Hamish Millar, and his staff worked to keep the family recipe going. It was a much-loved business in Angus, and thanks to the help of Hamish, we are able to keep his 45-year-old recipe alive.” Hamish, whose grandmother and mother developed the butter recipe, says, “I’m excited to see the family recipe will continue, and Kim is the perfect person to take it on. I know she’ll make a success of it. Kim is passionate about everything she does. The use of Blackthorn Salt is a really clever adaptation. It gives a lovely kick to the butter, and will still maintain the traditional core recipe that our customers loved.” Bothy Butter is available in three varieties – Unsalted 200g, Salted 200g, and Scottish Salted (extra salty using Blackthorn Salt) 200g. Catering sizes are available on request. ginbothy.co.uk