Inspiring great meals from prepared foods since 1924

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.

Christmas 2017 food trends

November 27th, 2017

The massive rise of the meat-free Christmas menu has proved a fantastic opportunity for our development chefs and team to develop and expand their repertoire.

The vegetarian and vegan has often been faced with a rather bland nut loaf on Christmas Day, but no more.

The flexitarian customer is now swapping a traditional turkey for plant-based gourmet options.

Vegetarians and vegans need no longer feel they are missing out on this festive feast, the vegetarian option can share the title with the traditional delicious turkey.

With 2017 seeing the rise of the flexitarian diner our development team have embraced this challenge and developed some amazing dishes for Christmas 2017 and 2018 menus.

If your 2018 menu is looking for vegetarian, vegan and flexitarian inspiration and solutions we look forward to chatting with you.


A meat-free Christmas menu from Roberts of Port Dinorwic

November 27th, 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 in 2018 – four trends

November 22nd, 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.

From Our Blog

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  • 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?
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  • Free-from: investment and innovation
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  • Snapshot of current food trends
  • Egg-ceptional food trend
  • Caernarfon Food Festival
  • Meals & More charity initiative
  • The meat industry in Wales
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  • St David’s Day 2017
  • British Airways wins battle of the brands for fourth year running
  • Airline food flying high
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  • 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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  • 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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