Close×

While the idea of eating ‘blood sausage’ might not entice every consumer, an Irish supplier hopes to put black pudding on the menu in Australia.

It wasn’t long ago that black pudding, which has traditionally been eaten as part of a full English breakfast, started gaining traction in health and wellness circles due to its high quantities of iron, potassium, calcium, and magnesium.

Black pudding is a type of blood sausage that is most commonly eaten in the UK, Ireland, and other parts of Europe, and it is generally made of pork fat or beef suet, pork blood, and oatmeal.

Similar blood-based sausage products are served elsewhere in the world, with French ‘boudin noir’ and Spanish ‘morcilla’ being two well-known examples.

Although it’s not your classic superfood, it has been promoted overseas as a healthier alternative to bacon and traditional sausages.

While the product has never really gained mainstream traction in Australia, Irish company Clonakilty is hoping to change all that, and it is making progress, thanks to the introduction of its ‘Blackpudding’ into Woolworths and IGA stores.

Read the rest of this article >>

Packaging News

In a world first, FMCG giant Procter & Gamble is set to pilot skincare products in refillable containers, which it says could dramatically reduce the amount of plastic used in the beauty category.

Foodmach chief customer officer Earle Roberts has been appointed CEO as of 1 July, after delivering a string of recent successes for the company.

The Andrews Government has introduced legislation to ban lightweight, single-use plastic bags in Victoria from 1 November, leaving NSW as the only Australian state or territory still permitting the bags.