Inspiring great meals from prepared foods since 1924

Food choices in the UK

March 12th, 2020

‘The Future of Foodservice 2025-2030’ report, said in the future UK consumers will be eating:

  • less meat;
  • meat alternatives;
  • personalised meals;
  • alternative proteins, like tempeh, and other versions of tofu;
  • more sustainable meats, like chicken;
  • more different vegetables and fruits;
  • alternative grains and more gluten-free products;
  • emergent cuisines from around the world; and
  • a lot more authenticity in global cuisines.

Food trends for 2020

February 5th, 2020

Pea Protein

As the worlds of meal smoothiesand plant-based lifestyles collide, you’re going to see pea protein offered up in place of powders like whey and collagen, both of which are derived from animal sources. More and more brands will take a cue from trendsetters and add the protein powerhouse to faux meat alternatives and vegan cheeses.


Biltong, which hails from South Africa, is a form of dried, cured meat. But unlike jerky that’s cooked and dried out on racks in the oven, biltong is hung to be naturally air-dried. Often containing no sugar and aligning with paleo and keto lifestyles.

Fast Food Breakfast

If 2019 was the year fast food outlets boosted their plant-based offerings, 2020 will be the year they diversify their breakfast options. Almost every single major chain is putting out new breakfast options.


It’s a century-old Roman cooking method that produces lighter, fluffier, and marginally healthier pizza (it’s easier to digest due to the rice, soy, and wheat flours used).

Ghost Kitchens

In short, where restaurants strip the setting of any in-house dining options, creating a large commercial space that can churn out more food. This results in delivery- or pick-up-only restaurants.


Veganism is polarising. Even vegetarianism can be. That’s why there is an uptick in people who call themselves flexitarians, aka those who follow a largely plant-based diet but also eat meat and animal byproducts on occasion. Nielsen reports 37% of the people purchasing meat alternatives are people who identify as such. Plenty more trends that are already popular with the veg/flexi set, like Meatless Monday and meat-free fast food alternatives.

Plant-based and vegan dining

January 31st, 2020

Research is suggesting 59% of meat free alternatives are eaten by non-vegetarians.

In the U.K. it is estimated 1% are vegan with it set to increase to a massive 2.9 million in the next year.

It’s essential for menu solutions to offer innovative plant-based vegan options as consumers are increasingly conscious about consumption choices for both nutritional and environmental reasons. We’re making choices that are good for us and good for our planet.

Sales of plant -based foods up by £66Million (+22%) last year.

1 in 3 households regularly buy plant-based food and drink products.

64% of 25-34s would like more vegetarian and vegan options on the menu.

#vegan has more than 85 million posts listed on instagram.

Plant-based foods perfect for both the freezer and chilled

November 28th, 2019

Plant-based innovators and trending vegan NPD developers are seeing their products not only in the freezer but also now extensively displayed in chillers. Frozen still remains a dominant choice for plant-based foods.

The freezer captures the array of benefits from plant-based foods: quality, affordability and low waste.

Frozen gives long recognised benefits to the consumer including convenience, portion control and nutrition. Frozen may reduce the need for preservatives and reduce waste, which is a key driver for consumer decision making with environmentally conscious shoppers.

Considerable NPD investment is going into the plant-based sector to make the benefits of frozen transferable to the chilled sector.

Meat-free food sales soar almost 20% as “middle-class” shoppers cut back on meat

November 4th, 2019

Shoppers who are cutting back on meat products have fuelled a huge rise in meat-free products, with vegan ready meals leading the sector.

According to new data from The Grocer the sector is now worth £474.5 million, and almost two-thirds of consumers buying more meat-free products than they were a year ago.

Despite only three per cent of the country identifying as vegan, it’s a fast-growing sector, and 21 percent of people would call themselves flexitarian.
Supermarket sales had risen by 18 per cent, with sales of ready meals alone rising by a quarter to £78.8 million.

Christmas meal specials ‘under threat’

October 28th, 2019

Pigs in blankets and other festive meal additions might be in short supply this Christmas, the British Meat Processors Association has warned.

It says 60% of the labour force in UK meat plants comes from other countries and the industry is not attracting enough seasonal EU workers.

Its chief executive, Nick Allen, told the BBC that wrapping cocktail sausages in bacon was done by hand. He said the job was “fiddly and hard to mechanise”.

The British Meat Processors Association represents the majority of companies working in the British meat industry, handling beef, lamb and pork products.

Its members are responsible for supplying fresh meat and meat products to retailers, restaurants and food service companies throughout the UK.

The industry employs about 75,000 people and is worth more than £7bn a year to the British economy.

Meanwhile, the UK poultry industry employs more than 37,000 people and contributes more than £3bn a year to the economy.

Trends emerging for 2020

September 12th, 2019

More traceability 

Consider more than just the end product. As news about climate change, disappearing rainforests and plastic oceans dominate our social feeds, consumers have started demanding sustainability in both packaging and in foodstuff, quickly making it integral in today’s food business. Whether it’s swapping out Styrofoam for paper, or buying ingredients from sustainable sources, sustainability is going to be huge in 2020 across the entire value chain.

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.

August 27th, 2019

The ideal candidate will develop, monitor and maintain the sites quality assurance, internal audit and HACCP system.

For a more detailed description of the extensive role and what we are looking for in an ideal candidate please email us.

Five ways UK farmers are tackling climate change

August 19th, 2019

Farmers are on the front line of climate change – vulnerable to changes in temperature and rainfall, as well as increasingly frequent extreme weather events.

Agriculture is currently responsible for about 9% of the UK’s greenhouse gas emissions, mostly from methane. The National Farmers’ Union (NFU), which represents 55,000 UK farmers, has set a target of net-zero emissions in British farming by 2040.

1. Sending in robots

Scientists in Wiltshire are part of a growing group of experts around the world developing small battery-powered robots that could drastically cut tractor use. Tractors use diesel, a major source of carbon emissions in farming. The machines rely on artificial intelligence to sow seeds, identify individual weeds, and apply exactly the right amounts of pesticide and fertiliser in the right places, rather than spraying it across a whole field.

2. Using drones to map fields

Drones and tractor-mounted sensors are also being used to help farmers work out the exact patterns of moisture, weeds and pests. The data is fed to precision machinery to target areas that need work – and leave the rest undisturbed.

3. Planting more trees

Friends of the Earth is calling for a doubling of tree cover – to boost carbon storage, help with flooding and prevent soil erosion. Wind protection from trees can also reduce the time livestock need to be kept indoors in the winter, again saving on energy and cutting emissions.

4. Keeping livestock outside for longer

Farmers who keep their animals outdoors for longer in the UK can help to cut emissions thousands of miles away. When animals are taken indoors, they are sometimes fed on soya imported from Latin America. Soya is often cultivated on land that was previously rainforest, so the demand for animal feed in the UK is, critics say, exporting deforestation.

5. Cutting methane emissions

Cows and sheep produce methane in their digestive systems. Methane produces 21 times as much warming in the atmosphere as carbon dioxide. Whilst carbon dioxide is the biggest concern for many other industries, in farming methane is a major worry. The NFU points to many farmers using methane from manures and slurries to generate electricity and says the British livestock industry is one of the most efficient and sustainable in the world.

Source: BBC Focus on Farming

Plant based foods

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. 

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
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  • 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
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  • 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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