Food in 2018 – four trendsNovember 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.
Food Trends Of TodayNovember 13th, 2017
Recent article identifying top food trends of today:
The new superfoods. Certain ingredients are now labelled as superfoods. New spices, fruits and veg have taken this title in 2017. Think turmeric, blueberries, juniper and kale. And grain-based veg bowls are now mainstream.
Carbs are back in. Dieters have rejected cutting out food groups. “A more sensible approach” has been adopted involving making healthy, balanced choices. Top carb selections include Mac & cheese, quinoa and bulgur.
Statement dishes and and sharing plates are booming. Formal three and four course dinners are less fashionable.
Foods whenever, wherever the consumer wants. You can eat alone, skip a meal, add a meal or invent your own routine.
Bargain shopping no longer has a stigma attached to it. It doesn’t mean lowering standards, just being more budget conscious.
Gin has been a taste explosion. Rum now is having a renaissance.
Dude food overtakes dainty sushi within Japanese dining. Think yakitori skewered chicken and deep fried tofu in broth.
Watch out for Indian street food including hybrids such as spiced burgers and lamb keema tacos.
Britain’s top ten curry hot-spots revealedOctober 16th, 2017
The spice poll, which was commissioned by UberEATS, also discovered that as a nation, six out of ten of us have a favourite curry house which we loyally buy from on a weekly basis.
And four out of ten usually opt for the same meal completely.
Tikka masala is the most popular curry dish.
Chicken remains our favourite meat choice with pilau rice on the side. The research also found the classic onion bhaji is our best-loved starter followed by samosas and sag aloo.
It also emerged around 17 per cent of the population order a hotter curry than usual when they are out with friends in a bid to outdo their friends.
Top ten list of cities that like hot curries:
Top 10 curry choices:
- Tikka masala
- Rogan josh
Looking for a new product development partner?September 25th, 2017
If you need a partner to work with you to develop a food offer from concept to production to market Roberts of Port Dinorwic could be that first point of contact.
When you read in the press “North Wales farmers who’ve gone from angry protesters to canny businessmen” something amazing has happened.
These eight Welsh lamb producers have teamed up with Roberts of Port Dinorwic to develop and trial a range of high-quality lamb based foods for the U.K. market.
Top U.K. buyers are giving great feedback and Roberts of Port Dinorwic look forward to future new product development projects with Ffermydd Teuluol – Family Farms.
Roberts of Port Dinorwic work with:
Meat, vegetarian & vegan foods
Whole joints, mini joints, sliced meats and prepared dishes
Cooked & raw sausages & sausage crumb
Meatballs, marinated cooked meats & stuffings
Finished centre of plate dishes
Meat components for manufacturing
Hand finished en croute & paupiette style products
Mash topped meals
Free-from options: wheat, gluten, dairy, nuts and allergens
We work with organisations to create delicious consistently high-standard meals for their customers.
We work alongside chefs and food buyers to develop fresh, exciting new dishes, based on the research of trends and emerging cuisines.
The strength of our service is working in partnership.
Food trends: UK’s favourite takeaway revealedSeptember 11th, 2017
The UK’s favourite takeaway has been revealed. According to new research by BBC Good Food, it turns out Mexican is the most loved food, beating the likes of Thai and Indian cuisines.
Of the cuisines now available in the UK, Mexican was the most popular, with over half of respondents (55.78%) saying they’ve tried, or would like to try it. Thai food came a close second (44.92%), although emerged as the most popular choice in the South East of England (52.73%).
The research also revealed that people prefer more conventional cuisines like Italian, French and Spanish, rather than attempting more adventurous choices, such as Taiwanese or Syrian.
Overall, figures from the report suggest a preference for more familiar cuisines, with almost four times as many people (20.8%) citing an increased interest in buying British as those who aren’t bothered (5.74%).
Winning the breakfast marketSeptember 1st, 2017
With empty breakfast tables the food industry is winning back the millennials who are a generation on the move.
Breakfast for the survey group is driven by convenience and consumers having specific wants and not being prepared to sacrifice taste and nutrition.
On-the-go is one massive growth area for millennials as breakfast is anywhere between wake up to mid-morning.
Food-To-Go GrowthAugust 23rd, 2017
Food to go sales set to rise by a third to £23.5bn by 2022 latest reports forecast.
Specialist food to go outlets will see the greatest growth, from £5.1bn to £7.7bn. Success will be reinforced by diversification into healthier options.
Quick service restaurants are looking at steady growth. Menus are being updated and in-store technology will bring in the younger customer.
Coffee specialists are to be the 2nd fastest growing category. Breakfast is a key area for sales growth. Hot drinks will still account for 50% of purchases.
Convenience and forecourt are partnering with brands to expand the product offer. Younger demographics being targeted heavily.
Super and hypermarkets are investing heavily in their own-label ranges and branded in-store concessions.
Shoppers are shopping more frequently with smaller basket sizes and more foods to go.
Christmas food trendsAugust 21st, 2017
- Food experts are predicting we will have a 1970s revival this Christmas
- A leading reailer has already launched three black forest gateau-flavoured products
- Includes a cherry-soaked panettone, and a venison rack covered in cocoa nibs
Experts say the flavours of black forest gâteau are set to make a huge comeback during this year’s festive season, taking us all the way back to the age of glam rock, hair metal and flared jeans.
And then the new Prosecco Turkey – officially called an Italian-Style Turkey Parcel- is a boneless turkey breast basted with Prosecco for succulence then stuffed with pork, veal and Italian herbs and topped with porcini mushroom butter and fresh sage under a crispy pancetta lattice.
Sales of Prosecco topped £500 million last year!
Proteins – we are more than just meatsAugust 16th, 2017
Proteins are known as the building blocks of life: In the body, they break down into amino acids that promote cell growth and repair. They also take longer to digest than carbohydrates, helping you feel fuller for longer and on fewer calories—a plus for anyone trying to lose weight. Animal products—meat, eggs and dairy—are great sources of protein.
Menus now need to cater for vegetarian, vegan, GF, free-from and a host of consumer demands without sacrificing nutritional content, the macro-nutrients.
At Roberts of Port Dinorwic the food development team have extensive skills and knowledge of working with traditional proteins such as chicken, lamb, beef, pork and game. Add to this their knowledge of new vegetarian and free-from dishes you have a great partner for your menu development.
Understanding Your Center of Plate NeedsAugust 14th, 2017
Roberts of Port Dinorwic offers a comprehensive variety of dishes and new product development options to meet your centre of the plate needs.
As a guide to our foods:
- meat based
- pre-cooked steaks
- whole joints, mini joints & sliced meats / prepared dishes
- pulled meats
- cooked & raw sausages
- marinated cooked meats
- finished centre of plate dishes
- meat components for manufacturing
- hand finished en croute and paupiette style products
- mash topped meals
- free-from options
We work with chefs and food buyers to develop fresh, exciting new dishes, based on our research of trends and emerging cuisines.