Pan-Oriental specialist Blue Dragon aims to spice up its stir-fry portfolio with the launch of three new additions. Black Pepper Stir Fry Sauce ­ for pork or beef ­ and Chow Mein Stir Fry Sauce ­ for chicken, vegetables and noodles ­ join the Chinese variants (which already include Sweet & Sour and Spring Onion Sauces). Blue Dragon claims to be the third bestselling brand in the Chinese sauces sector, currently valued at £67.2m. The company aims to give a further boost to Japanese cuisine and make it more accessible to UK consumers with its third stir-fry launch, Teriyaki Stir Fry Sauce, to be used with prawns, fish or chicken and eaten with Soba or Udon noodles. Marketing director Claudia Bailey said the Teriyaki sauce "would help retailers ride the rise in demand for Japanese food". The new products will come in sachets, a format that Blue Dragon says is stimulating growth in stir fry sales. {{MARKETING - P&P }}

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