Research/Insight

Growing concerns about the danger of too much sugar intake has recently come under the spotlight, with it being attributed to rising obesity levels and other health issues. These concerns have even raised the possibility of a sugar tax on products containing it. In June, the Scientific Advisory Committee on Nutrition highlighted the problem of sugar overload and suggested that just 5% of consumers’ energy should be from sugar consumption, with sugary drinks in particular needing tougher regulation and reduced consumption.

Considering that the British Sandwich Association (BSA) estimates that 3.5 billion sandwiches were sold in the last year, worth a staggering £7.25bn, operators can be assured of good returns if they keep up with the trends to drive sales further. With growing optimism about the economy, taking advantage of new product development, different packaging formats and specific eating occasions is key.

Breakfast is big business for café and grab and go outlets, and many operators are capitalising on the boom with offers and new products. Chains such as Costa Coffee, for example, kicked the year off by promoting its ‘Breakfast Heaven Before Eleven’ offer, which gives its Coffee Club card members the chance to purchase breakfast for £1, while Just Falafel says it spotted a gap in the market for a tasty vegetarian range, so recently introduced a falafel-based breakfast menu for its outlets.

Ever since the publication of the Government’s School Food Plan in July, interest in children’s menus has heightened. Coupled with research on children’s menus in UK restaurants that revealed lacklustre options, which hit the headlines, the foodservice sector knows it needs to raise the bar.

From mixing dough to slicing potatoes, a mixer with the right attachments makes short work of many otherwise manually intensive operations in the kitchen.

Chicken tikka masala is still a must-have menu item, but there are more adventurous spicier dishes that caterers can tempt diners with, and this is corroborated by market analyst Mintel’s 2012 report suggesting that 32% of ethnic food consumers enjoyed eating spicier food more now.

Commodity prices are up 4.5% in the past year according to the Office of National Statistics, while the average price of tea is expected to rise by a further 7-8% over the course of 2013, caused by the unpredictability of sourcing in countries such as India and Africa. No doubt this will have an impact on costs and will mean cost sector operators justifying the price they will have to charge for their cuppa even more, whether consumed on site or on the go.

The instant fix by way of ready-to-use stocks and sauces has become increasingly accepted by caterers and consumers with more discerning palates, and a good example of their popularity comes from market analyst Mintel, which says the sauces sector alone is forecast to grow by 23% to reach £751m by 2016. Roy Shortland, development chef for Dolmio and Uncle Ben’s at Mars Foodservice, says sauces can make an enormous impact and are often the difference between a great meal and a substandard one.