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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. 

Pop ups and street food leading innovation

December 20th, 2018

Street food’s transient and fluid nature act as a barometer of consumer interests and trends and chefs and restauranteurs follow the street food scene to stay ahead of the curve. 

Chefs and entrepreneurs have been using street food stalls or pop-ups in empty spaces to enter the market with low entry costs and flexibility to respond to consumer feedback.

As the number of vendors grows, so consumers are coming more discerning and voting with their feet as they demand more sophisticated offerings, new flavours and higher expectations when it comes to service.

Food and the greater good

December 3rd, 2018

For 2019 the F&B and hospitality industry is already showing its greater commitment to support the hungry and less fortunate. There are some fantastic initiatives within the UK where both retailers and customers are working together to provide food products to charities who work with feeding the homeless and vulnerable at this time of year. On a global scale with the greater awareness of natural disasters and the humanitarian consequences, the food industry is working with charities that provide sustainable support.

UK industry to halve food waste by 2030

September 27th, 2018

The UK’s largest retailers, food producers, manufacturers, and hospitality and food service companies have committed to ambitious milestones laid out in a new ground-breaking industry Food Waste Reduction Roadmap; developed with IGD and WRAP to further reduce the UK’s food waste problem.

The Roadmap encompasses the entire supply chain from field to fork, and clearly shows the actions large businesses will take to address food waste both in their own operations, and by working to support their suppliers. It also sets out how these businesses can engage with consumers to help reduce their food waste.

The Roadmap has the support of the UK’s largest food trade bodies, businesses across the supply chain and Defra, Welsh and Scottish Governments. Widespread adoption of Target, Measure, Act is vital to achieve national policy objectives and targets on food waste reduction.

This initiative equates to driving down the UK’s annual £20 billion food waste bill – £300 per UK citizen.

Developing the vegetarian & vegan menu offer with our dedicated NPD team

September 12th, 2018

The number of people becoming vegan has increased drastically in recent years, with more than 3.5 million Brits now choosing to forego all animal by-products

According to a recent study conducted by YouGov for technology company ThoughtWorks, about one in five adults aged between 18 and 24 think that people will stop eating meat completely by 2030.

The researchers questioned a sample of 2,000 people to investigate how people’s shopping habits may change in the near future.

The study revealed that people are likely to start placing greater importance on the environmental impact of their purchases, with 32 per cent stating that they’ll feel more inclined to buy food that’s been ethically sourced from a sustainable supply chain.

On top of that, 62 per cent of the individuals polled said that in future they may prefer to purchase food products that have been packaged using recyclable materials.

While many of those questioned demonstrated their concern for the environment when revealing how their shopping habits may change in the upcoming years, others placed greater importance on expenditure.

57 per cent of those polled said that the price of food will become a more important factor for them in the next 12 years when doing their food shopping.

Healthy foods for hotels and room service

August 15th, 2018

Travelling for work or play , new research by MMGY Global shows 45% of 18-35 year-olds, and 38% of 36-49 year-olds say a hotel’s wellness offer influence where they choose to stay.

The hospitality industry is meeting this challenge and responding to demands with new menus for both restaurants and room-service offering healthy nutritious foods. Room-service is no longer restricted to a cheesburger, now healthy cuisines from around the world are readily available to guests who are health conscious travelers.

Even mini-bars now can be stocked with healthy snacks.

Sophisticated street food

August 3rd, 2018

From jackfruit chicken for vegans to pork that pulls no punches, street-food markets continue to cater for more demanding palates.

A 70-year-old Thai street food seller who makes wok-fired dishes has been awarded a Michelin star at the launch of Bangkok’s first guide.

Jay Fai, or Auntie Fai, is known for her scorching portions of noodles with prawns and crab, cooked over charcoal fires.

Street food is renowned for being at the forefront of food innovation and its popularity has exploded in recent years. Its transient nature means it can keep up with ever-changing consumer demand for new flavours, textures and winning combinations

Collaboration to solve the plastic problem

May 31st, 2018

The UK Plastics Pact aims by 2025:

  • Eliminate problematic or unnecessary single-use plastic packaging through redesign or alternative (re-use) models.
  • 100% of plastic packaging to be reusable, recyclable or compostable.
  • 70% of plastic packaging to be effectively recycled or composted, up from current 45%.
  • 30% average recycled content across all plastic packaging, up from 6%.

From Our Blog

  • 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
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  • Looking for a new product development partner?
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