Inspiring great meals from prepared foods since 1924

Food-To-Go Growth

August 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.

Food-To-Go Growth

August 23rd, 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!


Christmas food trends

August 21st, 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.

Proteins – we are more than just meats

August 16th, 2017

Established in 1924, Roberts of Port Dinorwic is a fourth generation business renowned within the prepared foods industry for the development and supply of an extensive range of meals and components to the restaurant, pub chain, leisure sector, foodservice, retail, manufacturing and public sector. Based near Caernarfon in North Wales Roberts of Port Dinorwic is part of a vibrant and growing Welsh food & drink industry.

Here’s a few facts & figures:

£16.8bn turnover across the Welsh food & drink supply chain
223,100 employed across retail/whoelsale, catering, agriculture & manufacturing
£128m retail sales of top Welsh brands in the UK
555 food & drink manufacturing business units
£2.2bn Wales’ spend on eating out
3 food innovation centres in Wales
£4m spent on R&D by Welsh food & drink businesses
Approximately 200 Great Taste Awards

Being part of the Welsh food & drink industry

August 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
  • vegetarian
  • vegan
  • pre-cooked steaks
  • whole joints, mini joints & sliced meats / prepared dishes
  • pulled meats
  • cooked & raw sausages
  • meatballs
  • marinated cooked meats
  • stuffings
  • 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.

Understanding Your Center of Plate Needs

August 14th, 2017

Hipsters love to Instagram their breakfasts – and they get bonus points if it’s not served on a plate. Food in a glass shoe, avocado latte………

A café in Cardiff has reached peak culinary hipster, deciding the only logical way to eat a fry-up in 2017 is from a jar!

We just hope they are serving Roberts of Port Dinorwic award winning sausages, and if they aren’t we’ll happily send them a case to try.

We’ll have our full Welsh breakfast on a plate, with a knife and fork a mug of tea/coffee please.

Full Breakfast In A Jar Is A Hipster Step Too Far

August 9th, 2017

Roberts of Port Dinorwic are proud once again to be awarded a BRC Global Standard. This year a prestigious AA Grade accreditation was awarded.

BRC Global Standards are often now a fundamental requirement of leading retailers, manufacturers and food service organisations.

Roberts of port Dinorwic work with organisations to create delicious, consistently high-standard meals for the customer. The new product development team work alongside chefs and food buyers to develop fresh, exciting new dishes, based on research of food trends and emerging cuisines.

BRC Global Standard Achievement

August 9th, 2017

BRC Global Standards is a leading brand and consumer protection organisation, used by over 25,000 certificated suppliers over 130 countries, with certification issued through a global network of accredited certification bodies. BRC Global Standards’ guarantee the standardisation of quality, safety and operational criteria and ensure that manufacturers fulfil their legal obligations and provide protection for the end consumer. BRC Global Standards are now often a fundamental requirement of leading retailers, manufacturers and food service organisations.

BRC Global Standards

August 9th, 2017

On the go food has earned leading convenience retailers an extra £36m in the past year according to recent research.

Ranges have become healthier, more variety whilst fueling the demand for convenience. Sales data includes sandwiches, baguettes, sushi and prepared salads “to go” at £584m March 16/17.

If you’re a supplier looking for a protein supplier with exceptional innovation in npd and delivery excellence we may be just the partner you need to talk with. With more than 1.4 billion on the go meal items sold each year this is a serious opportunity.

Sandwich fillings, it’s part of the service

August 4th, 2017

If you are thinking about adding a curry to your menu offer, from a traditional jalfrezi to a bespoke signature dish our new product development team have vast experience in developing mouth-watering curries for all tastes.

  • Data shows that one in seven curries sold in the UK is a chicken tikka masala – making it the UK’s most popular Indian dish.
  • The world’s hottest curry is believed to be the widower curry which is made with 20 infinity chillies which are exceptionally hot.
  • But according to a poll carried out by BBC Radio 2, the Nation’s Favourite British Indian curry was the Jalfrezi.
  • In the UK, we spend over £250 million a year on Indian food and is home to around 9,000 curry houses and restaurants.
  • London contains more Indian restaurants than Mumbai and Delhi combined.
  • There are two Indian restaurants to every one Chinese restaurant
  • We crave a curry mainly due to the fact that the spices arouse and stimulate the taste buds.
  • Two thirds of all takeaways in the UK are Indian food.
  • Vindaloo isn’t actually the hottest of curries – it’s Phaal, which is rarely served in Britain because of its heat.

From Our Blog

  • Food choices in the UK
  • Food trends for 2020
  • Plant-based and vegan dining
  • Plant-based foods perfect for both the freezer and chilled
  • Meat-free food sales soar almost 20% as “middle-class” shoppers cut back on meat
  • Christmas meal specials ‘under threat’
  • Trends emerging for 2020
  • We are looking to recruit an experienced Technical Manager to manage and lead the onsite quality assurance team. Fantastic opportunity to join a leading food NPD and producer.
  • Five ways UK farmers are tackling climate change
  • Plant based foods
  • Social influencers for food choices
  • U.K. market for ethical food growth
  • Challenging plastics waste
  • 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
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