Inspiring great meals from prepared foods since 1924

A few global trends in the food & drink industry for 2017

November 28th, 2016
  • Consumers to seek foods which are recognisable as opposed to being revolutionary, we’re thinking old fashioned recipes, cooking processes and traditions.
  • More emphasis on natural, simple and flexible diets, plants are fashionable.
  • The ongoing war on waste.
  • Time, food is to be nutritious, healthy and within time for busy lifestyles. Lots of information on preparation times.
  • Hectic lifestyles desire calming foods and drinks to assist with rest and sleep.
  • Healthy foods to be more accessible to all.

A few global trends in the food & drink industry for 2017

November 28th, 2016

Roberts of Port Dinorwic are delighted to be placed in The Grocer Fast 50 list of food companies achieving significant growth.

Companies included in this Fast 50 list were seen to be achieving success through their winning business in 4 distinct ways:

  1. Specialising in on-trend areas such as health and free-from foods
  2. Manufacture of local foods rather than importing
  3. Supplying the £45bn foodservice sector
  4. Having the capability, capacity and competency to supply quality own label foods

Here at Roberts of Port Dinorwic we are proud of our 92 year history, starting from a small butchers to now supplying customers around the world in the restaurant, pub, leisure, foodservice, manufacturer, retail, transport & travel, public sector and hospitality industries.

Today directors Miriam and Sara Roberts uphold two family traditions: to provide our partners with impeccable service, and say thank you for their on-going business. The smallest, simplest things are important to us too.

Celebrating our place in the Fast 50

November 21st, 2016

Restaurateur turned restaurant commentator Nicholas Lander is set to inspire restaurants to create better menus in his latest book. It poses the question “is the menu the most important piece of paper in the restaurant industry?”

http://www.bighospitality.co.uk/Business/Why-restaurants-should-be-paying-greater-attention-to-their-menus?utm_source=copyright&utm_medium=OnSite&utm_campaign=copyright

 

From Our Blog

  • The uncertainty of Brexit and potential complexities in the food chain, what does this mean for U.K. food producers?
  • Glazes, rubs and marinades for 2019
  • Chinese food is voted the UK’s most popular takeaway followed by Indian and then fish and chips
  • Minimum wage rates rise
  • Removal of 9p bags for life after “single-use” research
  • Jackfruit as the new go-to meat substitute
  • “Ugly” food is shining
  • Street food trends : Arepas
  • Innovative Creative New Product Development Foodie
  • Pizza – a slice of the action
  • Food to go going fast
  • How is your vegan menu offer?
  • Vegan foods the plant-based revolution
  • Some of the biggest health food trends of 2019
  • Year of the vegan? Record numbers sign up for “Veganuary”
  • Pop ups and street food leading innovation
  • Food and the greater good
  • 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
  • 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
  • News Archive


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