Market-leading conversation in disposables,
packaging and hygiene solutions

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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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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Food On-The-Go Trend 2017 – Sushi Burritos are on a roll

Millennials, generally thought of as adults from ages 19 to 35, are hooked on good, healthy, eco-friendly food.  The rise of meal preparation companies that send customers nutritious, fresh ingredients that they can quickly make into a cooked meal – has been attributed to the influence of millennials.

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Food On-The-Go Trend 2017 – Have we gone crazy for an im-pasta?

In Hollywood, plant-based eating has been considered the ‘fountain of youth’ by celebrities for a long time – and over the last couple of years it has become extremely popular with the public as it allows them to eat their food favourites without the health costs of high fat and sugar content. Vegetables are taking centre-stage in dishes, as customers are increasingly focused on a healthy lifestyle and cutting down on their carb intake.

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Taken from Maxwells

Food On-The-Go Trend 2017 – The monstrous freakshake.

A high-calorie, mega milkshake – a mash-up of drink and dessert – the freakshake has arrived, and customers are literally queuing round the corner to get one.

Originally crafted in 2015 in an Australian café called Patissez, the new-age milkshakes became an instant hit on social media – with their undeniable extravagance and visual appeal. And since then the social media buzz has not abated – with thousands of posts on Instagram and Pinterest – these platforms have helped make freakshakes famous across the globe.

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Food On-The-Go Trend 2017 – Colourful smoothie bowls

Brimming with colourful ingredients, bowls full of deliciously creamy thick smoothie, pilled with an assortment of fruits, nuts and seeds have taken breakfast to a whole new level.

The popularity of the smoothie bowl trend was first born when health food bloggers on Instagram flooded their feeds with bowl after bowl of vibrant, photogenic smoothies.

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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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Food On-The-Go Trend 2017 – Slurp up a bowl of Global Ramen

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.

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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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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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Food On-The-Go Trend 2017 – Say Aloha To Poke!

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.

Forget suppers of heat-and-eat pizza washed down with a glass or two of red wine. In 2017 we’ll be snacking on Hawaiian raw fish salad – says a report conducted by Waitrose. Sushi is being elbowed aside by Polynesian food – notably Hawaiian Poke, a raw fish salad marinated with lime, soy and sesame.

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