U.K. market for ethical food growthMay 10th, 2019
Ethical food and drink sales hit £8.2bn in 2018, with more British consumers are keen to make ethical food choices.
New research from Mintel shows that British consumers are making choices based on their conscience. This trend is set to continue with sales in 2019 expected to grow by 4% to £8.6bn. 83% of UK adults have said they’ve bought a food or drink item with some form of ethical certification, with 87% of over-55’s saying they were most likely to buy ethically-certified food or drink.
Almost half (48%) of UK adults researched said they are loyal to brands that they believe share their ethics and values, with that figure rising to 56% when just the under-25’s are counted. A third of adults also said they stopped buying products from brands that have acted unethically, showing how important it is to many that brands are acting ethically.
Challenging plastics wasteApril 29th, 2019
A leading U.K. supermarket is introducing paper carrier bags at all of its checkouts. This initiative may save 1,300 tonnes of plastic a year.
The paper used is made from sustainably managed forests in Wales and each bag will carry up to 16kg. Each bag can be reused and ultimately recycled.
The uncertainty of Brexit and potential complexities in the food chain, what does this mean for U.K. food producers?April 24th, 2019
A suggestion to ensure provenance in our food is to use British products where possible, supporting local and countrywide economies. If we support our producers and farmers then we are also helping them to create export items for a future outside the EU.
Brexit and food chain considerations are driving this 2019 trend.
Glazes, rubs and marinades for 2019April 11th, 2019
Experimentation with new cuts and kinds of meats is creating demand for new glazes, rubs and marinades.
Russian shashlik glaze flavoured with vinegar and pomegranate.
Texan BBQ complimenting barbecued pulled pork and brisket dishes using smoked paprika and chilli.
Sriracha and maple glaze combining ginger, garlic and savoury flavours with the heat of chilli.
Jalapeno and honey to create a sweet sticky burger or meatball with a blast of heat.
Katsu crumb as a new arrival on the back of the katsu curry popularity.
Chinese food is voted the UK’s most popular takeaway followed by Indian and then fish and chipsApril 8th, 2019
A Channel 5 documentary has ranked the Britain’s favourite takeaway options. Chinese food was crowned the country’s favourite cuisine, followed by Indian food and then fish and chips. The UK’s beloved fish and chips came third, they have been a British staple for the past 150 years. Italian cuisine came fourth in the line-up, followed by American-inspired burgers. Sixth was chicken followed by the kebab in seventh. In seventh place is a night-out staple, the kebab, with the meaty dish managing to be be Dutch/German-style Turkish, Greek and Arab cuisine all at the same time.
Minimum wage rates riseApril 1st, 2019
Two million UK workers on minimum wages are now receiving a pay rise.
Workers aged 25 and over on the National Living Wage will receive £8.21 an hour from Monday, up from £7.83 – a 4.9% rise.
Pay rises also take effect for younger workers on minimum wages.
Women represent an estimated 60% of those who are benefitting from the rise in minimum wage rates. Workers in the hospitality and retail sectors are the most likely to be on the lowest pay, and nearly 200,000 of them will receive the pay rise.
Restaurants demand high levels of staffing in this highly competitive market with new restaurants opening every year creating new demands for skilled workers and, at the same time, reducing the ability of existing restaurants to increase prices if they are to maintain a competitive edge.
For restaurants and food providers to maintain their competitive position in this market, it’s vital to explore every opportunity for NPD partnerships, optimisation of portion size and control, achievement of margins and ensuring preparation requirements match kitchen skills and enhance productivity.
Removal of 9p bags for life after “single-use” researchMarch 26th, 2019
A leading UK supermarket is taking steps in the war on plastic waste following concerns that shoppers are throwing away bags for life after one use. A trial in Wales will see the 9p bags removed from sale, then if successful, the programme will be extended across the U.K. This national initiative could save up to 2,500 tonnes of plastics annually.
Jackfruit as the new go-to meat substituteMarch 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 shiningMarch 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 : ArepasMarch 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.