The constant drive to improve our control systems led to AllinAll becoming an early adopter of the BRC standards which were implemented in 2003. AllinAll’s investment in research saw us apply for our first patent in 2006 . Two thousand and seventeen sees AllinAll complete a three year investment programme which radically enhances the company’s capabilities and its ability to deliver solutions to its customers. This investment programme includes a greatly enlarged R&D facility including a pilot plant, new blenders that increases not only capacity but also capability and the replacement of all hardware and software systems. Today AllinAll has a state of the art facility geared to serving customers. In tandem with these investments in physical assets has been the recruitment and development of a team of professionals who work together delivering an outcome we are proud of.
When setting up AllinAll Ingredients nearly a quarter of a century ago we wanted to create a company that supplied solutions to its customers and not merely ingredients.
THE ALL IN ALL STORY
WHY ALL IN ALL?
VERSATILITY (MOQ), MORE CUSTOMER FOCUSED
AGILE AND MODERN APPROACH TO CUSTOMER SERVICE
OVER 20 YEARS EXPERIENCE IN THE INGREDIENTS BUSINESS
PROACTIVE RESEARCH TEAM
EXPERIENCED TECHNICAL AND DEVELOPMENT TEAM
HIGHLY TRAINED FOOD SCIENTISTS IN-HOUSE
Core competency is in meat processing
We have developed an expertise in bakery for preblend solutions especially in the gluten free sector managed by a team of Bakery Technologists
INTERNATIONAL COLLABORATIVE RESEARCH STUDIES WITH THE FOOD SCIENCE FACULTIES
Over the last few years, the markets in gluten-free products has exploded. In food service outlets and supermarkets shelves there is a marked increase in the gluten free products as consumers look increasingly to avoid allergens.
The UK free-from market is expected to see growth of 48% between 2015 and 2020 (see Mintel’s Free-from Foods – UK, January 2016 Report), Mintel expects further growth in products positioned with no allergen and gluten-free claims.
At AllinAll we have an extensive range of Gluten Free & Reduced Allergen solutions to meet growing consumer demands without compromising on taste and performance.
REDUCED / ALLERGEN FREE
The war on sugar is in full swing. There is an increased prevalence in diet related diabetes and obesity with diabetes expected to increase more than double between 2000 and 2030 globally.
The World Health Organization sugar intake recommendations changed from 10 percent of your daily calorie intake to 5 percent. Introduction of sugar taxes are driving food industry focus on reducing sugar content to drive positive impacts on health.
At AllinAll we are driving the Health and Wellness agenda through the development of sugar reduced blends.
We have replaced sugar with sweet yet healthier alternatives. While significantly reducing sugar in foods AllinAll can supply blends that have the added benefit of nutritionally enhancing ingredients with the benefits of added dietary fibre ingredients if required.
AllinAll’s reduced sugar blends provide functionality with no compromise on taste!
There is a relentless shift to label transparency and the “clean label” movement. Consumers are continually looking for labels with a focus on fewer ingredients or kitchen cupboard alternatives the removal of E number and complex chemical names.
AllinAll have developed a clean brine technology that offers a unique all-natural solution for the replacement of phosphates in poultry applications. The blend of unique, natural ingredients is formulated to improve yield and enhance the taste of poultry meats.
Phosphate reduction is a growing issue for meat producers under pressure from retailers and consumers for natural alternatives. As an e-number free product, the All Natural Brine System offers the much sought-after clean label declaration, as well as the important functional benefits traditionally delivered by phosphates.
We have also developed a number of natural ingredient blends harnessing vegetable and herb extracts to deliver antioxidant and preservative benefits.
Challenges on Salt still remain with industry focus on reduction. With the arrival of 2017 comes the implementation of the new salt reduction guidelines. Consumer purchases although health conscious are still driven by taste when it comes to food.
AllinAll’s VelonaTM technology is used in combination with the our seasoning blends to reduced salt while maintaining flavour. We have a number of product applications used by our customers to successfully reduce sodium whilst maintaining product taste and quality.