Sainsbury’s is set to roll out British strawberry jam across its own-brand bakery products, as part of its 20x20 Sustainability Plan to doubles sales of British food by 2020.
Fruit processor Fourayes has developed the new British jam that will be used in the ‘bySainsbury’s’ strawberry conserve scones, which re-launch from 24 June, using an aseptic puree line.
“The aseptic process means there are no preservatives in the puree and it can be stored for up to a year, keeping costs low and quality high and providing a year-round supply,” Fourayes managing director Phil Acock said.
The fruit processor said that although its core business consists of processing apples, mostly for pie fillings, volumes of jams and aseptic purees, had risen by 70% over the last six months. These jams are used in ‘affordable treats’ such as scones, doughnuts and desserts.
“We are delighted that even in times of recession the demand for ‘affordable treats’ has increased, and the evidence is that we are making products that everyone wants,” Acock said.
Last month Fourayes announced it was investing £1.3m in new production technology as part of a five-year programme to increase production. The investment, which includes a new computerised apple peeler to limit waste and maximise throughput, is intended to make the apples business more efficient and free up area within the plant so the company can produce more jams and purees, it said.
Currently, it processes around 12-13,000 tonnes of apples a year, but it predicts this will increase by 20% in the next year.
This story was updated at 16.37 on 19 June 2013.