McCain Foods has launched two new options in its Staycrisp range of fries, with ideas for seasonings developed with a leading bartender.
New Menu Signatures Staycrisp Medium and Julienne Skin-on Fries extend the choice of rustic-style gluten-free crispy fries, which are designed to stay hotter for longer.
To provide inspiration for restaurants and bars, McCain Foods has worked on ideas for seasonings for the fries with bartender Chris Edwards, co-founder of The Shrub & Shutter and First Aid Box bars in London.
Ideas include Ski Fries, made with pine, fennel, smoked salt and mulled cider vinegar, and Dukkha Fries, combining fennel seed, anise, pistachio, rose blossom, cumin, coriander and sesame.
“The exploration for new flavours is bigger and wider than ever before as consumers want to be excited more and more,” Chris said.
Jo Holborn, McCain Foods marketing and category controller, said: “The launch of new Menu Signatures Staycrisp Medium and Julienne Skin-on Fries ensures caterers can meet growing consumer demand for big flavours and a memorable dining experience that really ignites the senses.
“The already popular Staycrisp range delivers fries that stay hot and crispy for longer, even when they’re seasoned or topped, and the new cut sizes mean that for the first time caterers now have options to meet all potential menu and customer needs.
“Offering seasoned fries is on-trend right now and an easy way to meet consumer demand for unique flavour experiences without drastically changing the menu, but it also increases profits as you can charge a premium for your fries.”