News & Articles
December 2011
AllinAll Returns to FIE
After a number of years absence AllinAll returned to FIE in November 2011. This year
we presented a number of original ideas and unique products. Including:
1. Reduced Sodium Snack Seasonings
To demonstrate our natural reduced sodium system VELONA+, we had people taste standard paprika flavoured chips and paprika flavoured chips using the AllinAll reduced Sodium system Velona. 80% of people who tasted them said they could detect no difference between both sets of potato chips or preferred those using the AllinAll Velona system. 100% were impressed when they were told that the Standard Chips had twice the level of Sodium as the Velona Chips.
2. Reduced Sodium Vitamin Enriched Cures
We sampled a reduced sodium vitamin enriched ham at FIE. This was made using our natural VELONA technology together with our Vitamin enrichment technology. This product demonstrated our ability to deliver hams which are low in sodium and can deliver vitamins that have been proved to be Bio Available in sufficient quantities to allow RDA claims to be made.
3. Dry Marinades
To demonstrate one of our strengths, we sampled chicken wings marinated in our hot and spicy bbq dry marinade. This product delivered great visual, deep colour and a really hot and spicy bbq flavour impact! A big hit at the show!
4. Flavoured Brines
To demonstrate AllinAll’s cost effective way of delivering flavour direct into meat, we sampled peri peri chicken which delivered a huge flavour impact but was completely invisible. Exhibitors commented on how the authentic peri peri flavour came across without an eye-catching visual to accompany it.
A copy of AllinAll's brochure can be downloaded at AllinAll's brochure for FIE 2011
September 2011
AllinAll looks forward to participating in FIE in November/December 2011. We will be
presenting clean label brines, seasonings and snack food flavours.
We are looking forward to meeting current and potential customers.
March 2011
AllinAll's team grows.
Eve Galvin and Jeff Robinson who have recently joined AllinAll get to grips with an AllinAll product.
November 2010
Jeff Robinson joins the AllinAll Team.
AllinAll Ingredients Ltd. are delighted to welcome Jeff Robinson to the team, in the role of “International business development manager”. With his long and varied experience throughout the food industry, Jeff started his career as a chef working in some of the finest restaurants and hotels in Europe. Transferring these skills to product development for M&S, Whitbread Restaurants and Burger King to name but a few. For the last ten years, Jeff has focused on managing customer service and sales and marketing teams within the flour milling and ingredients industries – Jeff will be an invaluable addition to our resources.
Quote from Jeff “I am truly delighted to join All In All. Being part of a team who are so passionate about delivering excellent service to their customers is what makes me “tick”. All in All is company with true flexibility; our ability to react quickly to customer requests and the technical expertise we have in the team adds value to any business we work with. I have a real spring in my step at being given the responsibility to develop new relationships in markets outside Ireland and the UK and can’t wait to start meeting some new partners in these areas.”
February 2010 - Druid Chef joins AllinAll team
Reducing Fat, Sugar & Salt in Food
Presentation made by Eoin Desmond (an employee of AllinAll ) at a function run in Dublin by Leatherhead and the National Food Centre
AllinAll complete two year research Programme with Queens University
Download Reducing Fat Sugar and Salt in Food by Eoin Desmond.pdf
Download Cure Statement.doc
14th July 2005 Seminar Run By National Food Centre
An Extensive Range of Products AllinAll have for the Fish Sector  |
AllinAll’s Sales / R&D Director Donal O’Sullivan delivering a lecture to those attending the Seminar  |
