NEWS REVIEW
Those innovative innovators in the new product development department at Snowbird foods have come up with another bright idea – adding fully cooked meat balls to soup!
And two leading soup producers have already picked up on a notion which adds both texture and taste to their products.
The 15g balls can be added whole to the liquid or can be cut, quartered or even crumbled.
Snowbird has developed a selection of recipes to meet the needs of soup manufacturers wishing to add value, taste and interest to their offer.
They include turkey, chicken, pork, beef and lamb, plus pork and beef and a number of flavoured or spiced variants.
"Our dry cooking method of preparing the balls has proved the key to the success of the concept. The balls add a new dimension to soups and a successful new market niche is being created as a result," said Snowbird sales director, Roy Anderson.