Market-leading conversation in disposables,
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Food On-The-Go Trend 2017 – The crispy, crunchy appeal of the fried chicken sandwich

Fried chicken sandwiches have become a must-have dish for foodservice operators, bringing consumer’s love of burgers and fried chicken together in a single delicious package. Restaurant chains that aren’t even known for chicken are looking at adding it to their menus to appeal to more consumers and boost sales. In 2016, of the 100 biggest restaurant chains in the US, three of the five fastest-growing were chicken concepts.

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Food On-The-Go Trend 2017 – Bento beautiful…

Japanese cooking styles continue to grow in popularity – the UK Sushi industry is now worth £56 million annually – but is it possible that Bento might give Sushi a run for its money?

We predict that Bento – Japan’s famously beautiful, compartmental lunch box meal, is poised to take centre-stage in the UK casual dining industry in 2017.

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Spice up your hot drink offer – with Zuma Organic Turmeric Chai

The trend for turmeric infused hot drinks has been brewing for a while. The market research firm Mintel named turmeric as one of its ‘foods to watch’ in 2016. Google singled-out turmeric’s ascent to stardom after searches for the spice increased by 56 per cent from November 2016 to January 2017.

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The rise of the vegan diet

Veganism is on the rise. In 2006, 150 thousand people in the UK opted for a plant-based diet, in 2017, over 542 thousand people did the same – that’s a 350 per cent increase.

Why has taking on a vegan diet become so popular? Well, there are many scientifically proven health benefits, such as a higher vitamin c, protein, iron, calcium and fibre intake, as well as the vegan diet being extremely low in saturated fats.

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Small plates with a big punch

A report completed by Datassential, concluded that small plates had reached “the proliferation phase” of the menu adoption cycle, meaning that the small plate trend has hit the mainstream.

A recent Technomic study of 2,000 people discovered that these downsized portions are eaten in a variety of ways—as starters (39 percent), snacks (14 percent) and as sides (19 percent)—proving their flexibility, but a third of the time they are eaten instead of more expensive main entrees.

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Food On-The-Go Trend 2017 – Ice cream is on a roll…

There are many great ways to serve ice cream – curled on top of a wafer cone with a chocolate flake on top, scooped into an ice-cream sundae dish with fruit and cream, or even blended into a milkshake to be slurped through a straw. In 2017 these traditional ice-cream servings have been joined by a new creamy delight – rolled ice cream.

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The importance of maintaining a steady fridge temperature

A study of over 200 chefs, completed by Enigma Project, revealed a third of chefs had worked in kitchens which served meat which is no longer fresh, or is spoiled.

One of the main ways to prevent meat from being spoiled is by making sure that your refrigerator and freezer has the correct temperature, particularly when it’s situated in hot working kitchens.

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Food On-The-Go Trend 2017 – Infinitely adaptable Poutine

A 1950s working-class dish, originally served in Canadian province Quebec, the classic Canadian staple known as Poutine has been steadily growing in popularity. The dish in its purest form features a foundation of crispy French fries smothered in thick brown gravy and firm, springy cheese curds.

First hitting the headlines back in 2016, chefs are continuing to elevate this dish by adding new ingredients, including everything from bone marrow to foie gras – and we’re certain that it will continue to pop-up on menus in the region’s most trendy restaurants and street food vendors this year.

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Safety in your kitchen

An essential piece of kitchen equipment, but hopefully one that isn’t required too often – first aid kits provide catering staff with the means to treat minor injuries in the workplace.

Chefs and servers have a challenging job that often requires juggling multiple tasks at once and can involve potentially hazardous conditions. Boiling hot liquids, sharp knives, grease and fire – kitchen employees need to be aware of everything going on around them and know what to do if an incident occurs.

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It’s time to Bin the Bulk; It’s Safer Sealed

There used to be nothing but bulk. Whether it was public toilets or office washrooms, schools or hospitals – soap dispensers holding their product in a refillable reservoir were the only alternative to a bar of soap or a lotion from a bottle.

For good reasons: bulk dispensers left far less mess than bar soaps and were inexpensive. But budget-driven decisions in favour of bulk systems did not always take into a consideration an issue that we now recognise as extremely problematic: bacterial contamination.

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Food On-The-Go Trend 2017 – First it was juicing, now it’s souping

In a new series of blogs for 2017 we’re bringing food operators the latest trends for the on-the-go food market.  From Acai bowls and Poke, to Bao burgers and rolled ice-cream – we’ll be taking a close look at the must-have dishes essential for any 2017 take-out menu; and we’ll be exploring why these dishes have risen to popularity so quickly.

The New York Times referred to souping as the ‘new juicing’. Instead of drinking fruit and vegetable juices to cleanse, detox or lose weight — people are now consuming blended soups for a set number of days instead. Hoping that it will help them lose weight as effectively as juicing did, but with the added perks of the soup being more filling and nutritious.

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How is Avian Flu affecting the status of free range eggs in the foodservice environment?

Since December 2016 poultry owners in the UK have been advised to keep their birds indoors due to Avian Flu. The governments in England, Scotland and Wales issued this advice to protect the disease from spreading between birds. Although Avian Flu is not harmful to humans, bird flu is highly contagious amongst poultry and can wipe out entire flocks.

Birds that are usually free range are now being kept indoors for their protection. Under European Union rules, if birds have been housed for more than 12 weeks they cannot be marketed as free range.

For foodservice operators, this now means that the free range eggs and free range chicken used in their dishes may be from birds that are temporarily being reared indoors, and technically no longer meeting the standards to be free range.

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Food On-The-Go Trend 2017 – Ready, Set, Action, For Gourmet Popcorn

In a new series of blogs for 2017 we’re bringing food operators the latest trends for the on-the-go food market.  From Acai bowls and Poke, to Bao burgers and rolled ice-cream – we’ll be taking a close look at the must-have dishes essential for any 2017 take-out menu; and we’ll be exploring why these dishes have risen to popularity so quickly.

Traditionally reserved for a snack purchased at the cinema, popcorn has undergone a delicious gourmet twist to combine flavour and texture and create an experience suited to any occasion. Similar to the flavouring of crisps, popcorn began with simple and safe flavours, like salt, sugar or butter, before becoming more and more adventurous, much to the delight of consumers.

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Brunch, glorious brunch

The traditional pattern of three meals a day is becoming less common, particularly with millennials, and the culture of grazing and eating meals at any time during the day is on the rise. With breakfast on-the go becoming increasingly popular with office workers and those of us that require a quick nutritional fix before our busy day, it’s easy to see why relaxed meals like brunch, which satisfy our need to sometimes stop and take things slow, are also on the rise.

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Bowl food: all the comforts of home, while on the go

You may be wondering how ‘bowl food’ can be a trend. It’s not a recipe or an ingredient, in fact this trend is based more around the serving vessel than what’s inside. It’s true that putting food into a bowl is not an innovative or new idea, however this trend is all about creating the perfect combination of flavours in a way that is simple and easy to enjoy. With bowl food there’s an option for everyone, it’s unfussy, fast and adaptable. What has traditionally been seen as a quick way to throw a meal together at home has launched itself directly onto the menus of the UK high street.

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Continued growth of the British staycation

Research by travel company, Travelzoo has found that of over 50% of the 1,200 British people surveyed, were considering the UK or Western Europe for their main holiday in 2017. Of those, 24% would take their holiday in England, 6% in Scotland, 4% in Wales and 3% in Ireland.

With the turbulence of 2016, many British holidaymakers opted to join the trend of a ‘staycation’, staying here in the UK for their holiday. 29% of Brits surveyed by Travelzoo said that they had spent their holiday here in 2016, with even more predicted for this year.

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You are what you eat, but what are you eating? – The trend for clean labelling

It has long been said that ‘you are what you eat’, and although a little over simplistic, the phrase encompasses the theory that a healthy and happy life can often be attributed to the food that you consume.

The question “what’s on your plate today?” sounds simple, but do you actually know what are you consuming and what truly goes into each part of every meal that you eat?

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Dealing with plastic packaging responsibly

Ask the Expert: Jo Gilroy (Head of Sustainability).

We asked our Sustainability expert ‘What are some of the proactive steps that food operators can take to deal with plastic packaging responsibly?’

And here’s what she told us…

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