According to the Takeaway Economy Report, which uses data compiled by The Centre for Economics and Business Research, spending on takeaway food grew by 34 per cent between 2009 and 2016 – to £9.9 billion – and now equates to 12.1 per cent of total spending on food.
Offering consumers’ plenty of choice on the menu, and serving food in quality packaging with consistency, is a key aspect to success in today’s competitve foodservice market.
Sweet yoghurt (often filled with sugar) is being pushed aside in favour of yoghurt with savoury ingredients and toppings, like spices, olive oil, cucumbers, pulses, beans, seeds, and garlic.
The Muffle is a hybrid food – two foods grafted-together to make a new one, for example a croissant and a doughnut – to make a Cronut, or a pizza and a waffle – to make a Piffle, or in this instance a muffin and a waffle – to make a Muffle.
A recent survey carried out by Dart Products Europe has looked into the eating habits of consumers during the autumn and winter months.
It is of no surprise that there is an increase of hot food to go purchases throughout autumn and winter, as 83% of those who participated in the survey expressed that they buy hot food to go more frequently during the cooler season. Out of this 83% over 90% of them say that their chosen time to purchase is during the lunchtime period of 12 and 2pm, choosing a filling and flavoursome dish as a pick me up during lunch break.