SIMPLE & CLEAN

There’s a new chapter at plant-based cheese brand Julienne Bruno, having recently relaunched into both retail and foodservice following its acquisition by Harvey & Brockless, part of the Compleat Food Group. The award-winning Collection 01 range is now back and available nationwide.

The brand has been carefully relocated to a new production facility, with recipes unchanged to ensure the same quality and taste chefs rely on.

“At the core of the range is Crematta, Superstraccia and Burrella, developed with a focus on simple, clean formulations and layered flavour,” said Helen Bowyer, commercial director – foodservice at The Compleat Food Group.  

“It is made from soya and coconut oil, using live cultures and a bespoke fermentation process, alongside precise heating and cooling, to create fresh products with distinctive texture and flavour.”

Each one has a clear role in the kitchen:

• Superstraccia is a rich, fresh curd ideal for spooning over pizza or folding through pasta.
• Burrella offers a firmer bite with creamy interior, perfect for tearing over salads 
• Crematta is a lightly whipped, tangy spread suited to sauces, desserts and finishing dishes.

“From the outset, the brand’s philosophy has been ‘don’t imitate, create’. The aim was to move away from plant-based as a substitute and instead develop something familiar but new, rooted in gastronomy and inspired by Italian classics. That thinking continues to shape the range today, with a strong focus on taste, texture and performance in the kitchen.”

CONSUMER SHIFT

Being able to create food that operators will go back to time and time again is a skill in itself, especially when you’re looking to fit a certain dietary label. 

“That’s supported by chef-led craftsmanship, quality ingredients and clear attention to flavour and texture,” continued Bowyer. “The range is known for its versatility and consistency in service, whether spooned over pizza, folded through pasta or used to finish a dish – which is why it continues to build a strong following in foodservice.”

This is all happening alongside a clear shift in consumer expectations, around ingredient-led eating. Plant-based options need to feel less processed.

“There’s also a growing requirement that plant-based dishes should deliver the same level of satisfaction as any other menu choice, rather than being a compromise. Both chefs and diners often tell us that they didn’t realise Julienne Bruno products were plant-based, and in some cases even prefer them to non-plant-based versions. 

“For operators, this translates into an opportunity, offering great taste and texture, clean formulations and versatility across dishes.”

IN THE CLUB

Now, as part of the The Compleat Food Group alongside Harvey & Brockless, Julienne Bruno has significantly expanded its reach and capability – able to supply nationwide, with strong distribution and established relationships across chefs and operators.

“We are also continuing to build partnerships at chef level. To support the relaunch, we hosted a supper club with Giuseppe’s Kitchen, bringing together chefs, customers and creatives over a series of Italian-inspired dishes from Burrella in antipasti to Crematta in tiramisu. It’s a great example of how we showcase the products through real applications and shared food experiences.

“Looking ahead, we’re keen to keep working with chefs and operators who share our focus on quality and creativity.

Ambition is the heartbeat of Julienne Bruno, with plenty of room for evolution. 

“Our approach isn’t to replicate classic products but to offer something that works naturally within those formats. When chefs use Julienne Bruno, it’s for the flavour, texture and how it performs in a dish. As a result, it becomes an addition to the menu rather than a compromise, which helps shift perceptions over time.

“We have a major focus on continued innovation across the rest of the year, exploring opportunities to extend the range into new formats that work seamlessly in a kitchen environment. We are also looking to build on our work with chef partners through more recipe-led content, as well as social media collaborations and potential pop-up activations to bring the products to life.

“And there’s another Meet the Makers event in London this September with Compleat and Harvey & Brockless. It’s a great opportunity to connect directly with chefs and operators, showcase the Group’s foodservice ranges and share ideas through live demos and menu inspiration,” concluded Bowyer.