ACCLAIMED CHEF CREATES ‘IT HAS TO BE HEINZ BEANZ’ RECIPES!

One of the most acclaimed UK chefs has teamed up with Heinz Foodservice to create a magic number of innovative new ways to eat the humble but versatile baked bean.

Vice president of the prestigious Craft Guild of Chefs Steve Scuffell has developed ‘57 Different Wayz to Eat Beanz’ including a fondue, a soufflé and even a bean smoothie.

Stephen started experimenting with the traditional snack after research revealed a fifth* of broad-minded Brits were now eating the hearty, convenient and economical baked bean in unusual ways, which he felt could be translated into profitable recipes for foodservice.

As executive chef at London’s Crown Moran Hotel and winner of the Craft Guild of Chefs’ Lifetime Achievement Award 2009, Stephen said, while beans were traditionally found on toast, jacket potatoes or with a full English breakfast, their versatility made them the perfect candidate for more adventurous recipes out of home.

“The latest consumer research shows that 42 percent of people now use beans as additions to meat dishes such as Bolognese, 28 percent in sandwiches and 10 percent as a pizza topping, while three percent are even adding them to canapés, cakes and fibre packed shakes*,” he said.

“My 57 recipes have a unique Heinz Beanz twist and have been developed paying consideration to price, nutritional content and ease of preparation, opening up a whole new opportunity for caterers to get in on the act. Recipes such as Heinz Sushi with Wasabi mayonnaise will hopefully fuel the imagination and generate welcome profit for catering operations across the UK.”

Emily Frank, brand manager for Heinz Foodservice, said: “Heinz Beanz have been eaten by the nation for over 100 years and therefore, Beanz truly does mean Heinz. We are privileged that an acclaimed chef such as Stephen has taken his time to create these innovative recipes, which are designed to inspire UK caterers to look more closely at the versatility of baked beans.”

Heinz Beanz offer a nutritious way to satisfy today’s health-conscious customers out of home, being virtually fat free, packed with fibre, low in sugar and one of the recommended five a day. They are low GI and a source of iron with no artificial colourings, preservatives or flavours.

The new recipes will also form part of Heinz Beanz’ starring role in the biggest combined retail and foodservice campaign from Heinz in five years, It Has To Be Heinz. Now underway across foodservice, the campaign focuses on the deep connections the Heinz brand holds and the fact some things ‘have to be’, with compelling market insight to back up this key message.

Caterers can discover Stephen’s ‘57 Different Wayz to Eat Beanz’, which include Beanz Fondue, Beanz Benedict, Beanz Jam and Beanz Soufflé, for themselves at www.heinzsight.co.uk.

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