Like any kitchen there can be challenges. For example, sourcing ingredients with an all year round menu without disruption for our customers can be challenging but sometimes disruptions are unavoidable. Today we are talking to the chefs to help you understand why some items may come off the menu.
Challenging 1: Sourcing vegan, gluten-free coconut milk powder
Have you even seen chefs in the supermarket quickly stocking up on butter, milk or other ingredients that either didn't turn up or they've simply run out? At We Feed You, we don't have this luxury as many of our ingredients are very carefully sourced to meet the needs of our special diet customers through specific suppliers. Our vegan, gluten-free coconut milk powder is a good example.
As a dedicated gluten free kitchen, we have strict gluten-free purchasing and production processes. Sourcing ingredients always adds that extra complexity to ensure we get the quality and consistency we demand for our customers.
Today, sourcing our vegan, gluten-free coconut powder is presenting several challenges due to a combination of factors:
1. Ensuring Gluten-Free
- Cross-contamination risks: from our research, coconut powder is often processed in facilities that may also handle grains containing gluten. Ensuring that the product remains gluten-free requires strict control measures to avoid cross-contamination. This make it challenging for us, when our current supplier is out of stock as we can't simply replace it with anything off the supermarket shelf or stockists list. We either need to wait for supplies to return or find a new supplier that meets our strict criteria.
2. Product Consistency and Quality
- Variability in Coconut Quality: The quality of coconut powder can vary significantly depending on factors like harvest season, processing methods, and drying techniques. This also makes it difficult to change brands from a consistency perspective as it may change the cooking procedures for our meals. Therefore re-testing may be required when changing brands.
3. Changing the ingredients list
Changing one ingredient on the label is not really an option unless the ingredients match perfectly. At We Feed You, we declare the ingredients on our website and packaging and these can't be changed once in productions without changing the name of the product and declaring the change to our loyal customers. Here’s why it’s not a straightforward process:
- Food Standards and Labelling Laws: In Australia, food labelling is strictly regulated by FSANZ. These regulations ensure that labels provide accurate and transparent information about ingredients, allergens, nutritional content, and other key details. Changing an ingredient can change many factors such as the allergens and nutrition information.
- Allergen Disclosure: If a change in ingredients introduces or removes a common allergen (such as nuts, gluten, dairy, etc.), the packaging must clearly reflect this to protect our customers with allergies.
- Nutritional Information: Altering an ingredient can impact the nutritional profile of the product, requiring updates to the nutrition facts panel. The product’s fat, sugar, kilojoule, or sodium content may change, and these must be accurately reflected on the packaging.
4. Supply Chain Logistics and Costs
- High Demand, Limited Supply: Gluten-free, vegan coconut powder is a relatively niche product but we believe it is under growing demand. This can be another one of the reasons we are experiencing supply shortages.
Who could have though this could be so hard and what does this mean for our customers?
You may find some of our meals which contain coconut milk powder come off the menu for a short time until stocks are replenished. Please note, we are working hard to keep this to a minimum, so keep checking our newsletter or menu for updates.
Challenging 2: Sourcing fresh basil
Basil is a delicate herb with specific growing needs and securing a steady, high-quality supply for manufacturing in Australia can be difficult. Manufacturers like We Feed You must this to minimise meal disruption and sometimes production must stop until supply can be maintained.
Here are the some of the challenges we face sourcing basil:
1. Seasonality and Climate Sensitivity
- Limited Local Supply: In Australia, basil production is often concentrated in specific regions (e.g., Queensland, New South Wales, and parts of Victoria) where the climate is suitable for year-round or extended seasonal production. However, the local supply may not always meet demand, especially for manufacturers requiring large quantities of fresh basil.
- Temperature Sensitivity: Basil thrives in warm conditions and is highly sensitive to the cold. In Australia, basil can only be grown outdoors in certain regions and during specific seasons (mainly spring and summer). During colder months, local production often declines, leading to reliance on greenhouses or imports, both of which can be more expensive and for some businesses cost prohibitive.
- Weather Variability: As we are experiencing right across Australia, the unpredictable weather patterns, including heatwaves, frosts, or heavy rainfall, can disrupt fragile basil crops. Extreme weather conditions can cause crop losses or reduced yield, affecting supply consistency.
- Pest and Disease Pressure: Basil is also vulnerable to pests.
2. Logistical Challenges
- Short Shelf Life: Basil is a highly perishable herb with a short shelf life. After harvesting, it quickly wilts and loses its flavour and aroma. Maintaining freshness during transportation, especially over long distances, requires cold chain logistics, which adds complexity and cost. Even slight delays in the supply chain can lead to spoilage.
3. Costs and Economic Factors
- Price Volatility: The price of fresh basil can fluctuate due to many of these factors like weather conditions, pest outbreaks, or increased demand. During off-seasons, the cost of locally produced basil may rise due to the increased expense of greenhouse growing or transportation from further regions. Many companies will simply stop production of recipes which include the herb, during the off season. Importing basil for example, increases the overall cost due to shipping fees, tariffs, and exchange rate fluctuations making it too expensive for use.
- Labor Costs: Basil farming, especially organic production, can be labor-intensive. In Australia, high labor costs compared to other countries can drive up the price of locally grown basil, making it more expensive for manufacturers.
What does all this mean at We Feed You? You may have noticed our Basil and Macadamia Arancini have been off the menu for some time. With the warmer months of spring, we are hoping to see this precious herb back in stock and therefore Basil and Macadamia Arancini back on the menu. We are excited!
Basil and Macadamia Arancini back in stock soon.
Other recipes you can make at home with fresh basil
We love the smell and flavour of basil. It is such a versatile herb used in a variety of dishes, particularly in Mediterranean and Southeast Asian cooking. We use it in a number of dishes, including:
- Tomato and Basil Bakes Fish
- K2 Bacon and Mushroom Pasta
- WF2 Slow Cooked Beef
- Tofu and Mushroom Bolognese
- K2 Creamy Chicken Fettuccine
Select your meals here >
Basil recipes
Here are some common recipes using basil that I also love to make at home:
1. Pesto
- Ingredients: Fresh basil, garlic, pine nuts, Parmesan cheese, olive oil, salt, pepper.
- Description: A classic Italian sauce, pesto is made by blending fresh basil leaves with garlic, pine nuts, Parmesan cheese, and olive oil. I often used as a sauce for pasta, spread on sandwiches, or as a dip.
2. Caprese Salad
- Ingredients: Fresh basil, ripe tomatoes, fresh mozzarella, olive oil, balsamic vinegar, salt, pepper.
- Description: A simple Italian salad that showcases the combination of basil, tomatoes, and fresh mozzarella. It’s dressed with olive oil and balsamic vinegar. Can be served as a starter or side dish, especially in the summer when tomatoes are at their peak for colour and flavour.
3. Tomato Basil Soup
- Ingredients: Fresh basil, ripe tomatoes (or canned), garlic, onion, vegetable or chicken broth, cream (optional).
- Description: This comforting soup is made by simmering tomatoes with garlic, onions (or not if you can't tolerate), and broth, then blending it with fresh basil for a fragrant, smooth finish. I sometimes add a dash of cream for richness but still light enough for lunch or dinner with crusty bread.
4. Margherita Pizza
- Ingredients: Fresh basil, tomato sauce, fresh mozzarella, pizza dough, olive oil.
- Description: A classic pizza made with a simple tomato sauce, fresh mozzarella cheese, and topped with fresh basil leaves. It’s a great way to enjoy the freshness of basil without overpowering the other ingredients.
5. Thai Basil Chicken (Pad Krapow Gai)
- Ingredients: Thai basil (or regular basil), ground chicken, garlic, chili, soy sauce, fish sauce, sugar.
- Description: A popular Thai stir-fry dish made with ground chicken, garlic, chilies, and fresh Thai basil. It’s known for its spicy, savoury flavour and the distinct taste of Thai basil, which has a more anise-like flavour than sweet basil.
- Served over steamed rice, often with a fried egg on top.
6. Bruschetta with Basil
- Ingredients: Fresh basil, ripe tomatoes, garlic, olive oil, balsamic vinegar, crusty bread.
- Description: A popular Italian appetiser made by topping slices of toasted bread with a mixture of diced tomatoes, fresh basil, garlic, olive oil, and balsamic vinegar.
7. Basil-Infused Oil
- Ingredients: Fresh basil, olive oil.
- Description: Basil-infused oil is made by blending or steeping fresh basil in olive oil. The oil can be used as a flavourful drizzle over salads, pasta, or grilled vegetables, or as a base for salad dressings.
8. Pasta with Tomato and Basil
- Ingredients: Fresh basil, tomatoes (fresh or canned), garlic, olive oil, pasta, Parmesan cheese.
- Description: A classic Italian pasta dish where a simple sauce of tomatoes, garlic, and olive oil is tossed with pasta and topped with fresh basil leaves and Parmesan cheese.
