Bidfresh 2022 Vision - Food trends
Hospitality businesses will need to adapt to significant changes in consumer behaviour when planning 2022 menus, says fresh produce specialist Bidfresh. New research shows that expectations of dishes which deliver on concerns such as provenance, innovation, sustainability and health have been strengthened by the pandemic.
For example, more than half of consumers are now actively counting calories or sugar content when they eat out, and a similar number make decisions on where to eat out based whether the venue supports British producers.
Key findings of the new survey include:
Read more on 2022 trends in our press release, get new ideas through our 'Fresh Approach' campaign, and follow our businesses on social media.
For example, more than half of consumers are now actively counting calories or sugar content when they eat out, and a similar number make decisions on where to eat out based whether the venue supports British producers.
Key findings of the new survey include:
- 53% of consumers are actively counting calories or checking sugar content;
- 60% prefer venues that offer new and interesting cuisines and dishes;
- 53% are likely to try a new cuisine when they see it on a menu;
- 20% would choose a specific eating out venue over another if it had a focus on sustainability;
- 44% make eating-out decisions based on ethical considerations;
- 56% make decisions on where to eat out based on the venue’s policy of sourcing British products.
Read more on 2022 trends in our press release, get new ideas through our 'Fresh Approach' campaign, and follow our businesses on social media.
Bidfresh 2020 Vision - Food trends report
Bidfresh, which supplies fresh food to more than 15,000 foodservice customers through a combination of regional specialists and national brands, has published a new report, “2020 Vision; Fresh Food Trends in Hospitality and Foodservice”. Using exclusive sales data, the report features insights into the best sellers and rising star products across the four Bidfresh divisions - meat; fish and seafood; fruit and vegetables; and cheese.
While top selling lines such as steaks, salmon and salad are still in demand, sales of newer meat cuts such as the flat iron steak, alternative fish species such as meagre and monkfish, and less familiar veg such as kale and butternut squash are on the rise. Halloumi, the Cypriot cheese widely used by chefs as a meat alternative, has been a star sales performer.
The report also forecasts key menu trends for 2020. Alongside seaganism, a broadly plant-based diet which also includes fish and seafood; and sustainarianism, where the environmental and ethical impact of food production is factored into menu choices, there are a range of other issues chefs will need to be ready for in the year ahead.
While top selling lines such as steaks, salmon and salad are still in demand, sales of newer meat cuts such as the flat iron steak, alternative fish species such as meagre and monkfish, and less familiar veg such as kale and butternut squash are on the rise. Halloumi, the Cypriot cheese widely used by chefs as a meat alternative, has been a star sales performer.
The report also forecasts key menu trends for 2020. Alongside seaganism, a broadly plant-based diet which also includes fish and seafood; and sustainarianism, where the environmental and ethical impact of food production is factored into menu choices, there are a range of other issues chefs will need to be ready for in the year ahead.
Download your copy of our 2020 Vision for fresh food trends report by clicking the link below:
