Inspiring great meals from prepared foods since 1924

New product development from Roberts of Port Dinorwic for winning menus to delight consumers

July 31st, 2019

Taste is king & queen in this industry. Attributes such as health and convenience go far to drive consumption, but if the flavour profile falls below consumers’ expectations, then the product will likely have a short life.

As an example traditional veggie burgers did not taste like meat and didn’t attract meat-loving burger consumers until companies like Roberts of Port Dinorwic discovered how to make vegetables reproduce the meat-eating experience. Now there is no compromise when choosing a vegetable-based burger.

Two prevailing macro needs that will food consumption in the coming years will be health and treating/rewarding oneself. Products delivering on both at the same time are poised to grow. Consumers can choose new plant based foods to assuage concerns about animal welfare, environmental sustainability, nutrition, and more. At the same time, they’re eating a product with a flavor profile that delivers on their expectations. 

New product development from Roberts of Port Dinorwic for winning menus to delight consumers

July 31st, 2019

One study has shown 95% of the people who bought a plant-based burger this past year were meat eaters.

The demand for plant-based foods soared 20% last year, compared with 8% in 2017. 

The most sweeping changes are happening in food services, where demand for plant-based options is changing the menus in millions of food providers.
Plant-based options are more widely available, more appealing and better tasting, they’re also more socially acceptable.

The 2019 Food and Health Survey found that people want to make environmentally sustainable food choices. But they say it’s confusing to know what to buy. When it comes to reducing meat, most people are driven by health concerns and cost with animal welfare and environmental issues.

Millennials have reduced their consumption of one type of meat over the past three years. And even more people aspire to change their diets.

The vegan and vegetarian diet brings the benefits of more vegetables, whole grains and legumes with the lightest global footprint. But the fact is most people are either unable or unwilling to maintain strict no-meat diets. Compared with the number of vegans and vegetarians today, there are more than five times as many former vegans and vegetarians.

Smaller dietary changes are much more appealing and effective than eliminating meat. 

Plant based foods

July 31st, 2019

Social media plays an increasingly important role in what the U.K. consumer chooses in-store.

Consumers are focusing on what they see as online lifestyles rather than repeated brand messaging.

Independent research showed over 50% of a survey group of shoppers aspired to cook more of what they saw on Instagram, and millions of home cooks managed their weekly shop based on recipes to be tried rather than repetition of a set list.

A percentage of home cooks said social media is more of an inspiration and influence on food choices than TV and magazine media channels.

What still remains the key for shoppers is convenience in store. If a shopper can find the latest on-trend ingredients as promoted online by their favourite influencer, this is a tangible competitive advantage.

From Our Blog

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  • 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
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  • 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
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  • Food in 2018 – four trends
  • Food Trends Of Today
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  • Looking for a new product development partner?
  • Food trends: UK’s favourite takeaway revealed
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  • Understanding Your Center of Plate Needs
  • Full Breakfast In A Jar Is A Hipster Step Too Far
  • BRC Global Standards
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  • Free-from: investment and innovation
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  • Snapshot of current food trends
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  • Caernarfon Food Festival
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  • The meat industry in Wales
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  • 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
  • News Archive


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