B&I News

Change on the menu as millennials drive boom in ‘OOH’ spending

The British out-of-home (OOH) foodservice market is expected to grow by 1.6% in 2016 and a further 1.2% in 2017 according to NPD Group.

Why? There are lots of factors at play, but many are suggesting ‘millennials’ are a weighty factor behind the growth. The ‘smartphone generation’ are expected to outspend the ‘baby boomers’ by 2017, and their eating habits are quite different to those of their parents…

In fact, a 2015 report by contract caterer Elior revealed that millennials eat out more than any other age group and twice as often as the over 60s – with 12% of them eating out every single day.

But it’s not just how often they eat out that sets them apart from other generations – it’s what they eat too. 20% of 16-24 year olds follow either vegetarian or vegan diets according to Mintel, with many more following a “flexitarian” diet i.e. following a vegetarian or vegan diet “some of the time”.

With 52% of consumers believing vegetarian options are better for the environment, Flexitarianism is becoming increasingly popular. In fact, 35% of Brits now see themselves as ‘semi-vegetarian’ or ‘flexitarian’. And the total number in the UK is set to rise by 10% in 2016, according to Mintel.

And the food industry is responding. In 2015, meat-free dishes accounted for 31% of new menu items across the eating-out sector. A rise of 18% from 2014.

To find out how you can keep your menu up to date with great tasting meat-free meals, visit Quornfoodservice.co.uk.

Posted in B&I News, Education News, General News, Informal Dining News

Quorn Foods’ Tony Davison pulls back the curtain on Quorn in an exclusive interview with The Caterer

Tony Davison started at Quorn Foods over 20 years ago and in many ways his ambition to ‘normalise’ the brand has been realised. Today, meat free cuisine goes from strength to strength and Quorn meals are enjoyed in all areas of the foodservice industry. No longer ‘just for veggies’ Quorn can be an aid to tackling obesity and is a long-term food solution.

In an exclusive interview with The Caterer, Tony pulls back the curtain as he discusses the next stage of Quorn’s life after the acquisition of Marlow Foods by Filipino corporation Monde Nissin, the industry initiatives it’s involved in and the role it can play in the foodservice industry of tomorrow.

To read the full interview, click here.

Posted in B&I News, Education News, General News, Health and Care News, Informal Dining News, Uncategorized

Broadening protein horizons

Last week the Carbon Trust launched a report, sponsored by Quorn, on protein diversity.  The report examines if encouraging consumers to eat a wider variety of proteins could result in more sustainable diets. The answer was yes, which is good news for our health and the environment.

It has long been reported that we cannot continue to consume meat at the rate that our growing population currently does.  Resources are not infinite and the carbon emissions and water and land usage in livestock farming is not doing the planet any favours. There is also much debate over the health implications of certain meat products. So what are the alternatives?

There is a wide range of protein sources available to us. As well as livestock and fish, there is, of course mycoprotein (Quorn), plant-based proteins, and future foods, such as insect protein, algal protein and lab grown meat.

The big question is how do we influence such a significant shift in eating behaviours?

Foodservice has an important role to play in changing consumer habits and protein choices. Contract caterers, for example, are in a great position to control menu development and promote a range of options. Similarly, restaurants can create commercial opportunities through menu innovation that expands protein choices.

One thing is for sure. The health and environmental message alone is not going to change the traditional diets of the majority. Taste has to be the trump card. Great-tasting, flavoursome food is the driver to encouraging consumers to try and ultimately adopt alternative proteins.

The Quorn ingredient was championed as a sustainable protein option in the Carbon Trust report.  Our products can be used in a host of recipes to create innovative and delicious menu choices. From schools and hospitals through to the workplace, pubs and restaurants, Quorn products offer a fantastic opportunity to increase a menu’s protein diversity and offer consumers tasty, healthier and more sustainable options.

Download the Carbon Trust report here

Find Quorn recipe inspiration here

Posted in B&I News, Education News, General News, Health and Care News, Informal Dining News, Uncategorized

The sausage roll breaks America!

It seems that (just like us), Brits are flabbergasted that our American cousins have until now been oblivious to the humble yet heroic snack, the sausage roll.

Last week, New York Times readers came across the pastry favourite for the very first time when the recipe was published in the City Kitchen column.

As well as generating widespread astonishment and debate as to how the sausage roll had never broken America, the news also triggered enthusiastic discussion on how the giant of snacks should be eaten.

Whatever your preference, the sausage roll is most definitely versatile (perhaps the secret to its longevity?) It can be adapted for all tastes and occasions, with many different twists on the traditional pork sausage centre having been created.

For those looking for a tasty meat free snack, sausage rolls made with Quorn sausages are delicious. And, with Christmas just round the corner, our home economist, Kate Snow, has created a real Christmas cracker for you – Quorn Christmas Cracker Sausage Twists. With the classic mix of tangy cranberry sauce and cool soft cheese, they are sure to make an impression on any festive menu. Get the full recipe here…

Posted in B&I News, Education News, General News, Health and Care News, Informal Dining News

Millions face risk of diabetes

Up to five million people are at risk of developing Type 2 diabetes, according to an official report. Research by Public Health England reveals that millions of people in England have blood-sugar levels so high that they are on the cusp of diabetes.

However research also found that those who followed national guidance schemes lost almost 7lb more over a year than those who did not receive help. As a result, a new programme – the NHS Diabetes Prevention Programme – will be launched next year with the aim of cutting the numbers developing Type 2.

Type 2 diabetes is treated by following a healthy diet and taking regular exercise, but some people may still need to take tablets or insulin injections. No foods are excluded or restricted for diabetics, with a healthy balanced diet the general rule.

Dining out doesn’t need to be a headache for those with diabetes.  Including menu choices that are lower in fat and sugar and rich in fruit and vegetables, helps them make the right choices out of home. Quorn products are a fantastic lower-fat alternative to meat that can really help caterers offer great-tasting healthier dishes that their customers will enjoy eating. With the same taste and texture of meat, Quorn ingredients, such as mince and pieces, work well in a host of traditional and contemporary dishes. Use in a favourite bolognese or curry for a healthier version that doesn’t compromise on taste.

Click here for delicious menu inspiration

Posted in B&I News, Education News, General News, Health and Care News, Informal Dining News

Is water key to weight loss?

As well as serving Quorn dishes, offering table water could help customers watching their weight. According to scientists from the National Institute for Health Research at the University of Birmingham, the key to losing weight could be as simple as drinking a pint of water before mealtimes.

A study in which obese adults consumed 500ml of water half an hour before eating their main meals found that they lost an average of 4.3kg (9.48lbs) over 12 weeks.

Sparkling water, sodas and sweetened drinks were not allowed and participants drank plain tap water.

Ensuring consumers have a good choice of great-tasting food when eating out is also important in the battle of the bulge.  A fantastic lower-fat alternative to meat, Quorn ingredients turn favourite dishes into delicious healthier options that are as tasty and enjoyable to eat as those made with meat – but with fewer calories and less fat!

Click here for recipe ideas 

Posted in B&I News, General News, Informal Dining News, Uncategorized

Alarm bells ring over diabetes increase

Four million people in Britain are now reportedly living with diabetes. This is 60% more than ten years ago and campaigners are warning that the growing crisis could bankrupt the NHS unless urgent action is taken.

According to the Health and Social Care Information Service, diabetes cost primary care providers in England £868.6million last year.

Diabetes UK is calling on the government and NHS to prioritise better care to prevent avoidable and costly complications, along with improved and more flexible education options. NHS England is also urging the public to take responsibility and adopt healthier lifestyles.

With less fat and calories than meat equivalents, Quorn products are perfect for creating healthier dishes for your menu. Simply replace the beef mince in a chilli con carne or spaghetti bolognese with Quorn mince for a healthier and tasty favourite. Click here for more recipe ideas.

Posted in B&I News, Education News, General News, Health and Care News, Informal Dining News

Britain breakfasts like a king

One in three people often eat breakfast away from home, according to a new study, with the £76million spent on it daily, giving the economy a welcome boost.

Breakfasts cost on average £7.31, and almost two out of three people (65%) prefer bacon and eggs. Over half eat breakfast more often than they did five years ago, with eight in 10 of the 2,000 people questioned calling it their most important meal of the day.

Give your breakfasts a healthy boost and add Quorn sausage patties to your breakfast menu allowing you to offer the perfect vegetarian option.

Posted in B&I News, Education News, General News, Health and Care News, Informal Dining News

Teenagers are unaware they’re overweight

Over a third of overweight or obese teenagers think they are the correct weight, a study has found.

Published in the International Journal of Obesity, the study weighed and measured nearly 5,000 13-15 year olds and asked if they thought they were ‘about the right weight’, ‘too heavy’ or ‘too light’.

The paper expressed no surprise at the results stating that ‘weight is a topic of considerable interest in modern society, but messages are discordant’. With mass media coverage of obesity showing images of severely obese people, the wrong impression of the medical criteria for overweight and obesity could be misleading.

We work closely with schools to educate teenagers on healthy eating. If your school would like a visit from one of our team click here.

Tags: , , , ,
Posted in B&I News, Education News, General News, Health and Care News, Informal Dining News

Campaigners call for changes to food promotion

Supermarket price wars have received a lot of publicity in recent years, and now one of the UK’s major retailers has come under fire for prioritising sugary, fatty foods.

The Children’s Food Campaign analysed 200 of the retailer’s ‘new low price’ cuts and found frozen peas and vegetables were the only fruit or vegetable included.

Other products in the promotion included ten bottles of alcohol, nine varieties of frozen pizza, seven types of confectionary, three added sugar aloe vera drinks and two kinds of cake sprinkles.

The campaigning group has now urged the government to include food promotion within the Responsibility Deal. It wants retailers to offer parents a helping hand in encouraging healthy eating for all the family.

At Quorn, we believe it would be great to see retailers and the foodservice industry do more to promote healthy options.

If we are to make any progress in cutting obesity rates, we need to make it easy for people to make healthy choices. To do this, there needs to be a cohesive approach that targets consumers whether they are staying in or eating out of home.

Click here to find healthier, meat free classic recipe ideas.

Posted in B&I News, Education News, General News, Health and Care News, Informal Dining News, Uncategorized