Inspiring great meals from prepared foods since 1924

Jackfruit as the new go-to meat substitute

March 18th, 2019

Jackfruit as we already know is a popular meat alternative being used in place of items like barbecue pulled pork. The fruit is native to Southeast Asia, and is also grown in parts of Africa and South America. Americans have been using it as a meat substitute for a few years now thanks to a stringy texture that mimics pulled pork or beef.

Jackfruit is a good source of iron, calcium, and B vitamins, and using it as a replacement for meat may help cut calories and saturated fat from a diet.
It should be noted that jackfruit has a much lower protein content compared to meat, estimated at 2.8 grams per serving versus around 21 grams.

“Ugly” food is shining

March 18th, 2019

Food companies have long been in the habit of trashing ingredients that aren’t pretty enough to sell, but conscious consumers are making waves. The battle against food waste isn’t new – campaigns encourage the use of food scraps and “ugly” produce in restaurants, and plenty of farmers and merchants outside of the big supermarket chains have never been shy about selling misshapen goods. But it’s gaining even more momentum in 2019.

Pretty food isn’t any healthier than the less Insta-worthy stuff, and reducing food waste is important for the planet. We at Roberts of Port Dinorwic love those crooked carrots.

Street food trends : Arepas

March 11th, 2019

A staple dish of Venezuelan and Columbian cuisine that has been enjoyed for centuries, arepa is the name given to a crisp on the outside, fluffy on the inside corn patty that’s becoming increasingly popular in the UK.

These bready pockets are made using ground corn flour which has been pre-cooked in water and dried, which is then combined with seasoned water and a touch of oil, shaped into a burger-like bun, and griddled or grilled – or fried, baked, boiled or steamed.

They’re then typically filled with anything, from meat to cheese and pulses.

Their rise in popularity is partly due to being 100 per cent gluten-free, and easily adaptable for the growing vegan and vegetarian sector. Simple, authentic, full of flavour and highly versatile making a winning food.

Innovative Creative New Product Development Foodie

March 5th, 2019

Are you ready to further develop your culinary skills?

Roberts of Port Dinorwic Ltd is a leading manufacturer of cooked meats and ready meals to the UK Food Service Industry supplying products to blue chip food service customers, retailers and manufacturers.

We are looking for an NPD foodie to join our Development team working on innovative and creative meal solutions.

The Person:

·         Passion for food, is innovative, creative and can make food to love

·         Thorough understanding of flavours, ingredients and cook technology 

Sounds like you?


Pizza – a slice of the action

February 27th, 2019

The UK takeaway market in 2018 was worth £4.2bn. Forecast to hit £5bn in 2020.

Pizza is growing in popularity and the market has a worth of £1.02bn.

Thin & crispy pizzas are the key to growth in both frozen and chilled sectors.

Frozen pizza is growing faster than chilled. Often driven by a lower price.

Innovation is driving both frozen and chilled market growth.

There is great development in the free-from, vegetarian and vegan ranges.

Branded market share is £304.7m against own label at £714.4m.

Food to go going fast

February 18th, 2019

Research is anticipating food to go in convenience stores being set to grow by £0.5bn over the next 5 years.

This category opportunity is due to greater availability, quality and service from foodservice FTG specialists. In 2019 the market is estimated to be worth £21.2bn. Within convenience stores this value is £6.2bn.

Healthy options are a significant driver of the food to go consumer demand.

How is your vegan menu offer?

February 11th, 2019

Consumers are keener than ever to include more plants in their diet. The Vegan Society found that there were 600,000 vegans in Great Britain in 2018, with the number quadrupling over the last four years. A recent survey by has even suggested that the number of vegans in the UK is set to soar by 327 percent by 2020. The poll results suggest that over the next year, 2.2 million people will adopt veganism, increasing the vegan population to around 2.9 million.

Having a range of fantastic looking and tasting vegan dishes gives restaurants and foodservice businessesthat competitive edge.

Vegan foods the plant-based revolution

January 8th, 2019

Meat-free has never tasted so good and for 2019 is looking to get even better. There are now an estimated 22 million flexitarians in the UK, while a 2018 Kantar report found that around a quarter of evening meals are now vegetarian. That means that whether you’re going all-out plant-based or just want to add more variety to your diet, there are more delicious ways to do it than ever before. Consider all the pulses and veggie proteins, interesting spices and more unusual vegetables, such as rainbow beetroot or samphire.

Some of the biggest health food trends of 2019

January 7th, 2019

Pacific Rim flavours

Heavily influenced by Asia, Oceania and the western coasts of North and South America – the likes of colourful fruits including guava, dragon fruit and passion fruit are set to replace goji berries. Sugar and meat substitutes are also in the picture thanks to the rise in demand for jackfruit (regularly used to replace pulled pork) while luo han guo – a sweet-tasting fruit – is now used as a natural sweetener.


Wellness-focused brands are readily embracing the health movement with the launch of granolas, nut butters and soups all containing the widely-embraced product.

Guilt-free frozen treats

Vegan choices to low-calorie tubs, ice cream is high on the agenda for health-conscious individuals on the hunt for a guilt-free treats recently.
The frozen food industry is set to grow even more with flavours such as avocado, houmous and tahini set to grace the supermarket shelves.

Plant-based foods

Thanks to the rise in flexitarianism, plant-based foods are selling fast with increasing numbers of people changing their consumption habits of meats. Mushrooms are playing a big role in the market.

Ocean-inspired flavours

Seaweed snacks have grown in popularity in recent years but this is just the beginning, other ocean-inspired greens such as seaweed butter and kelp noodles are set to become big news. Puffed snacks made from water lily seeds, plant-based tuna alternatives with algae ingredients and crispy salmon skins packed with omega-3 are also on the agenda for 2019.

Year of the vegan? Record numbers sign up for “Veganuary”

January 4th, 2019

Record numbers have signed up to “Veganuary” and will try living on a plant-based diet, at least for a few weeks. With vegan options becoming cheaper, and more widespread and convenient, organisers of the initiative believe 2019 will be the year of the vegan.

According to a leading UK supermarket, a third of UK consumers say they have deliberately reduced the amount of meat they eat or removed it from their diet entirely. One in eight Britons are now vegetarian or vegan, and a further 21% say they are flexitarian – where a largely vegetable-based diet is supplemented occasionally with meat.

Many regard 2018 as the year that veganism moved out of the realms of counter-culture and into the mainstream. 

From Our Blog

  • 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

    Notice: Undefined variable: args in /home/robertswalesco/public_html/wp-content/themes/roberts/category-blog.php on line 72
  • March 2019
  • February 2019
  • January 2019
  • December 2018
  • October 2018
  • September 2018
  • August 2018
  • May 2018
  • April 2018
  • March 2018
  • January 2018
  • December 2017
  • November 2017
  • October 2017
  • September 2017
  • August 2017
  • July 2017
  • June 2017
  • May 2017
  • April 2017
  • March 2017
  • February 2017
  • January 2017
  • December 2016
  • November 2016
  • October 2016
  • September 2016
  • August 2016
  • July 2016
  • June 2016
  • April 2016
  • December 2015
  • November 2015
  • September 2015
  • Est. 1924