Inspiring great meals from prepared foods since 1924

Collaboration to solve the plastic problem

May 31st, 2018

The UK Plastics Pact aims by 2025:

  • Eliminate problematic or unnecessary single-use plastic packaging through redesign or alternative (re-use) models.
  • 100% of plastic packaging to be reusable, recyclable or compostable.
  • 70% of plastic packaging to be effectively recycled or composted, up from current 45%.
  • 30% average recycled content across all plastic packaging, up from 6%.

Operators encouraged to target the ‘grey pound’ as millennial spending declines

April 13th, 2018

Restaurant operators should be targeting the over 50s, according to a new report, which predicts their eat-out visits will increases three times faster than the total market over the next four years.

Read the Article

 

 


British Pie Week 5th-11th March

March 7th, 2018

We’re celebrating British Pie Week.

A wonderful baked dish of fruit, meat, fish or vegetables topped with indulgent pastry or mashed/sweet potato, and a pastry base and sides.

According to the most common internet search results for what we Brits are looking at recipes for, here’s our top 10, love them or loathe them:

1: Cottage Pie

2: Fish Pie

3: Shepherd’s Pie

4: Chicken & Leek Pie

5: Chicken and Mushroom Pie

6: Steak and Ale Pie

7: Meat and Potato Pie

8: Pork Pie

9: Steak and Kidney Pie

10: Corned Beef Pie

Happy British Pie Week!


World cuisine in numbers for ready meals

January 31st, 2018

Traditional meals remain in the number 1 spot with English cuisine at 40% of the category value £1,363.5m.

High growth areas are Chinese, Indian and Thai up £33.3m (11.4%), £27.4m (6.8%) and £14.2m (31.7%) respectively.

Japanese, Vietnamese and Malaysian ready meals are showing strong growth figures at £51.8m (27.9%).

Our love of Eastern cuisine is showing no signs of slowing down, from authentic restaurants, street food and premium own brand ready meals.

Both brands and own label are now to be found in all premium frozen sections.

The rise in popularity of single dish cuisines and street food dishes is seeing emerging trends appear on the shelves.

Retailers aren’t undercutting established brands but are going for premium products with prices to reflect the exotic ingredients and npd investment.

Ready meals saw strong growth in the year across chilled and frozen categories, gaining £2.1bn and £30.4m respectively.

A bonus of new Asian dishes becoming mainstream is their healthy range of ingredients.

All this doesn’t mean the end of classic British and European cuisines, but greater consumer choice.

It’s going to be exciting 2018 for npd and retail.

 


Welsh equivalent of Valentine’s Day – food for thought

January 24th, 2018

7 things you probably didn’t know about St Dwynwen’s Day

Saint Dwynwen is Wales’ very own patron saint of love, and St Dwynwen’s Day is on January 25.

1. Dwynwen means “she who leads a blessed life”.

2. Santes Dwynwen set up a convent on Llanddwyn Island – just off the west coast of Anglesey – the remains of which can still be seen today, along with Dwynwen’s well.

It’s believed the well is home to sacred fish who can predict whether couples’ relationships will succeed; if the fish are seen to be active when visiting the well, it was seen as a sign of a faithful husband.

3. Besides from the well, there is also Crochan Llanddwyn, meaning Llanddwyn’s cauldron, which is a small wishing well that is located in a rabbit warren between Llanddwyn Island and Newborough. According to folklore, if the water of the well boils while visitors are present, love and good luck will follow.

4. A Welsh love spoon is traditionally given as a Santes Dwynwen’s day gift. In 2007, the world’s largest ever love spoon was carved and measures a whopping 44ft.

5. You can visit Santes Dwynwen’s church on the tiny island of Llanddwyn, off the west coast of Anglesey, but you’ll have to be quick; Llanddwyn is a tidal island, meaning it remains attached to the mainland at all but the highest tides.

6. Besides from being the Welsh patron saint of lovers, Santes Dwynwen is also considered the patroness of farmers’ beasts.

7. A group of Denbighshire farmers celebrated Santes Dwynwen’s Day back in 2007 by turning their milk bottles into makeshift lonely heart ads, attaching pictures of themselves to them with a message inviting people to ‘Fancy a Farmer’! It remains a mystery as to whether Santes Dwynwen’s magic was able to help these plucky farmers get a date.


Food thoughts for 2018

January 10th, 2018
  • Demand for quality Mexican dishes is stronger than ever
  • Look out for a British Yorkshire pudding burrito!
  • The world food category has shown another year of growth in value
  • Premium own label is now a dominant player
  • Thai cuisine has seen a 20% year on year growth in the UK
  • Top five world cuisines in order of value : English, Italian, Indian, Chinese & Spanish (total £1.7bn)
  • American foods are en vogue with healthy twists
  • Heat is hot! Think own label super hot vindaloo topped with chillies
  • Authentic sauces are essentials for low and slow briskets
  • Big and bold meat flavours need exotic condiments which have multi use as a sauce, marinade or a dip
  • Occasions require food indulgence, it’s not just Christmas where we experience luxury dining at home or in a restaurant
  • South American cuisine is big news, think dishes from Peru, Argentina and Brazil
  • The Far East dish is experience even greater  demand and diversity, look out for dishes from Korea, Indonesia and Vietnam
  • Healthy eating is never out of fashion or demand, a healthy dish with authenticity and flavour is a winner
  • Look for great protein to carb values, responsible sugar and fat levels and fewer unnecessary additives
  • 70% 0f consumers are making healthier eating and drinking decisions/choices
  • Free-from offers exceptional potential for new product development
  • Meal kits and recipe boxes are evolving

Here at Roberts of Port Dinorwic we work with organisations to create delicious, consistently high-standard meals for their customers.

We work alongside your chefs and food buyers to develop fresh, exciting new dishes, based on our research of global food trends and emerging cuisines.


What is the flexitarian diet?

December 11th, 2017

The flexitarian diet is a plant-based diet with the occasional addition of meat.

Flexitarians are also known as flexible vegetarians, casual vegetarians or vegivores. Quite simply there are no rules. Some flexitarians will have a meat-free meal once a week while others will only eat meat on rare occasions.

The flexitarian diet is increasing in popularity especially with people who do not want to commit to a full vegetarian or vegan lifestyle. It allows them a flexibility that they can adapt to their lifestyle, social life or health conditions.

Surprisingly the adepts of flexitarianism are not only people who want to reduce their meat consumption but also vegetarians or vegans who decide to reintroduce meat into their diet.

 


Sous vide cooking

December 5th, 2017
  • Enhanced Natural Flavors – Food cooked in vacuum-sealed food-grade pouches doesn’t lose its flavor or its juices into the drip pan or through the grate. The flavor is locked in and its essence is amplified as the food cooks in its own natural juices.
  • Precise with Consistent Results – Unlike conventional ovens or grills, the cooking temperature is maintained at a precise temperature in 0.5°C increments that allow you to dial in perfection in all foods you cook.  For a steak that is guaranteed mediuam-rare, simply set the sous vide device to 56C.
  • Improved Nutrition – Delicate and essential fats found in many foods are not damaged by the aggressively high temperatures used with conventional cooking techniques. With sous vide cooking, important water-soluble vitamins and antioxidants remain intact within the food, while these would normally be lost into cooking liquid or into steam through traditional cooking methods.
  • Consistent quality for your customers every time.

Christmas 2017 food trends

November 27th, 2017

It’s almost Christmas for most, in our industry it’s now all about summer 2018 and beyond. We’ve seen some great Christmas trends this year:

It’s the 1970s again with blackforest gateau flavoured pannatone and deserts. And some awesome retro canapes with mouthwatering fillings – roasted mushrooms in a Madeira cream sauce and a smoked ham with premium cheddar cheese.

Gin, gin and more gin. Gin-cured salmon, gin truffles and even gin crisps. Not forgetting gin mince tarts.

Prosecco is still our other favourite. Hand prepared turkey breast with a prosecco baste and a luxury stuffing. Or a raspberry and prosecco terrine.

Fit for a king and queen feast centre of table sumptuous roast, pies and eye-watering deserts. Think herb crusted rack of lamb, a Tudor pie with pork, cranberry and stuffing.

Meat-free for flexitarians, vegans, vegetarians and gluten-free diets.

Starting the day with an indulgent festive breakfast. Festive crumpets, mini stuffed croissants, smoked hams, butchers choice bacon and even Bloody Mary shots.

Canapes with colour have ditched the beige. Think smoked salmon marinated with beetroot, vodka and lemon juice. Or a cheesetower in bite size portions.

Convenience. Pre-prepared side dishes, a dressed roast or the complete meal for 2 in a box which cooks in an hour.

Mince pies pushing the boundaries such as gingerbread or a ginger spiced mince pie with all-butter chocolate pastry.

The Great British Bake Off has inspired creativity in the trend for cakes and deserts.


Food in 2018 – four trends

November 22nd, 2017

With 2017 almost over there’s lots of information out there on the trends for 2018, and we’ll be profiling lots of them!

  • Indian street food will have a massive influence. Smoked, grilled or seared delicacies are in, look out for spiced burgers and lamb keema tacos. Puris stuffed with zingy vegetables and boosted with spiced chutney could be awesome.
  • Four meals for busy lives. Adaptation rather than greed to fit with busy and healthy lifestyles through four smaller meals.
  • Protein from plants for flexitarians – part-time vegetarians. Supplement meat proteins with plant proteins such as seeds, pulses, shoots, grains and algae.
  • Dude food and Japanese fusion mixing the hearty appeal of dude food with the delicate flavours of Japanese dishes.

From Our Blog

  • Collaboration to solve the plastic problem
  • Operators encouraged to target the ‘grey pound’ as millennial spending declines
  • British Pie Week 5th-11th March
  • World cuisine in numbers for ready meals
  • Welsh equivalent of Valentine’s Day – food for thought
  • Food thoughts for 2018
  • What is the flexitarian diet?
  • Sous vide cooking
  • Christmas 2017 food trends
  • Food in 2018 – four trends
  • Food Trends Of Today
  • Britain’s top ten curry hot-spots revealed
  • Looking for a new product development partner?
  • Food trends: UK’s favourite takeaway revealed
  • Winning the breakfast market
  • Food-To-Go Growth
  • Christmas food trends
  • Proteins – we are more than just meats
  • Understanding Your Center of Plate Needs
  • Full Breakfast In A Jar Is A Hipster Step Too Far
  • BRC Global Standards
  • Sandwich fillings, it’s part of the service
  • New product development : thinking curries?
  • Why cook sous vide?
  • Free-from: investment and innovation
  • BRC Global Standards
  • Snapshot of current food trends
  • Egg-ceptional food trend
  • Caernarfon Food Festival
  • Meals & More charity initiative
  • The meat industry in Wales
  • Good morning
  • St David’s Day 2017
  • British Airways wins battle of the brands for fourth year running
  • Airline food flying high
  • Food trends for 2017
  • A few benefits of frozen – and we don’t mean Elsa, Olaf or Kristoff
  • Our Christmas Thanks
  • Christmas mailing
  • Roberts of Port Dinorwic pride in being part of something massive
  • High quality prepared meals for fast-moving transport catering
  • Food provenance with the capacity and reliability to supply retailers
  • Bring pride, passion and capacity to your kitchens
  • Capability, capacity and competency in public sector catering
  • Building reputations and food sales for Britain’s best-loved pub chains
  • Building reputations in manufacturing through quality meat components and prepared meat meals
  • Prepared meals for leisure catering
  • Meat components and prepared meat meals for conference and hospitality businesses
  • Meat components and prepared meat dishes for foodservice companies
  • Supporting the RNLI and Wales Air Ambulance
  • 92 Years of new product development in the food industry
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