?Ainsley Harriott endorsed yet another food product earlier this year - a spray that adds a smoky taste to grilled meat. The celebrity chef's face has already appeared on cup soups, cous cous, salad dressings, barbecue marinades and sauces. The latest offering from Harriott - who once had a TV series dedicated to barbecued food - is BBQ Spray, a 0.5% calorie instant marinade for meat and chicken that combines hickory smoke with spices and soya sauce in a 370g trigger spray. According to manufacturer MH Foods it can be sprayed directly on to the meat without the need for utensils or dishes.



The Buddha Brunch, which was set up by a group of food enthusiasts in 2006, is launching a product designed to help consumers marinade without mess. Seasoned Skewers, which are made from 100% birchwood, come in six flavours: Thai coconut lime, Indian mango curry, Mexican fiesta, honey bourbon, garlic herb and citrus rosemary. The infusion process of the skewers allows them to add flavour naturally from the inside out.



?Quorn, owned by Premier Foods, has put its name to a range of vegetarian offerings such as BBQ Sizzler, Sizzling Bangers and Sizzling Burgers. The producer aims to tap into the demand for meat-free options for barbecues, both from vegetarians and those reducing their meat intake.



Primula brought out a Hot & Spicy variant of its squeezy cheese last year with the aim of pepping up alfresco eating and party snacks. Manufacturer Kavli suggests drizzling the cheese over tortilla chips and serving it as a dip or a barbecue dressing. The tubes sell for £1.05 each through Waitrose and Tesco.

?Premier Foods relaunched its Branston Relish range earlier this month in a chunkier, top-down format that it claims is easier to handle and dispense. The clear squeezy bottle was introduced for informal eating occasions, and has a curvier design with clear product shots and descriptions. Premier has also introduced a new relish to the family - Sweet Chilli with Ginger - which aims to meet demand for hotter and exotic tastes. It can be used on BBQ foods as well as for dipping, sauces and in stir-fries.



Heinz is repackaging its BBQ sauce this month and is relaunching it in time for the summer. The company said the new design will be more family-orientated and the packages will feature images of food, such as a sausage, on the front of the pack to better link to the barbecue occasion. The sauces will also be dual-sited in store during the summer months.



?Discovery Foods added a range of exotic sauces to its portfolio earlier this year with flavours such as Sliced Cactus, Chipotle Paste and Latin and Caribbean sauces. The brand also has a new strapline: 'More adventurous tastes'.



The Dalesman Group is launching a range of glazes and coaters for meat aimed at the barbecue occasion. The nine varieties, which come in resealable tubs, include flavours such as garlic butter, cajun and tandoori.



Yorkshire farmers Debbie and Andrew Keeble, founders of the award-winning Debbie & Andrew's sausage range, joined forces with iconic beer brand Newcastle Brown Ale to launch a unique Pork and Ale sausage. The launch coincided with Newcastle Brown Ale's 80th Anniversary year.

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