Inspiring great meals from prepared foods since 1924

UK industry to halve food waste by 2030

September 27th, 2018

The UK’s largest retailers, food producers, manufacturers, and hospitality and food service companies have committed to ambitious milestones laid out in a new ground-breaking industry Food Waste Reduction Roadmap; developed with IGD and WRAP to further reduce the UK’s food waste problem.

The Roadmap encompasses the entire supply chain from field to fork, and clearly shows the actions large businesses will take to address food waste both in their own operations, and by working to support their suppliers. It also sets out how these businesses can engage with consumers to help reduce their food waste.

The Roadmap has the support of the UK’s largest food trade bodies, businesses across the supply chain and Defra, Welsh and Scottish Governments. Widespread adoption of Target, Measure, Act is vital to achieve national policy objectives and targets on food waste reduction.

This initiative equates to driving down the UK’s annual £20 billion food waste bill – £300 per UK citizen.

Developing the vegetarian & vegan menu offer with our dedicated NPD team

September 12th, 2018

The number of people becoming vegan has increased drastically in recent years, with more than 3.5 million Brits now choosing to forego all animal by-products

According to a recent study conducted by YouGov for technology company ThoughtWorks, about one in five adults aged between 18 and 24 think that people will stop eating meat completely by 2030.

The researchers questioned a sample of 2,000 people to investigate how people’s shopping habits may change in the near future.

The study revealed that people are likely to start placing greater importance on the environmental impact of their purchases, with 32 per cent stating that they’ll feel more inclined to buy food that’s been ethically sourced from a sustainable supply chain.

On top of that, 62 per cent of the individuals polled said that in future they may prefer to purchase food products that have been packaged using recyclable materials.

While many of those questioned demonstrated their concern for the environment when revealing how their shopping habits may change in the upcoming years, others placed greater importance on expenditure.

57 per cent of those polled said that the price of food will become a more important factor for them in the next 12 years when doing their food shopping.

Healthy foods for hotels and room service

August 15th, 2018

Travelling for work or play , new research by MMGY Global shows 45% of 18-35 year-olds, and 38% of 36-49 year-olds say a hotel’s wellness offer influence where they choose to stay.

The hospitality industry is meeting this challenge and responding to demands with new menus for both restaurants and room-service offering healthy nutritious foods. Room-service is no longer restricted to a cheesburger, now healthy cuisines from around the world are readily available to guests who are health conscious travelers.

Even mini-bars now can be stocked with healthy snacks.

Sophisticated street food

August 3rd, 2018

From jackfruit chicken for vegans to pork that pulls no punches, street-food markets continue to cater for more demanding palates.

A 70-year-old Thai street food seller who makes wok-fired dishes has been awarded a Michelin star at the launch of Bangkok’s first guide.

Jay Fai, or Auntie Fai, is known for her scorching portions of noodles with prawns and crab, cooked over charcoal fires.

Street food is renowned for being at the forefront of food innovation and its popularity has exploded in recent years. Its transient nature means it can keep up with ever-changing consumer demand for new flavours, textures and winning combinations

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.

From Our Blog

  • UK industry to halve food waste by 2030
  • Developing the vegetarian & vegan menu offer with our dedicated NPD team
  • Healthy foods for hotels and room service
  • Sophisticated street food
  • 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
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  • 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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