THE JUICE FRESH TRENDS REPORT 2024The UK eating out market continues to face significant cost pressures in 2024, but despite these financial pressures we have seen consumers adapt and adjust.
Chefs will know that when it comes to menu planning, having the best and freshest ingredients bursting with quality is what truly elevates a dish. The Juice Fresh Trends Report 2024 combines the insight of experienced greengrocers, fishmongers and butchers, with support from our industry partners, to showcase how the sector can use these ingredients to tie in with consumers' dining expectations. |
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The 4 key trends identified for the fresh category in 2024 are:
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Authenticity Diverse global cuisines are on the rise with the desire of genuine representation of a dish’s origin ranking high on consumer demands, with 56% agreeing that they would be willing to pay more for a dish they perceive as more authentic. Provenance on a Plate As we all aim to do our bit for the planet, it’s no surprise that 76% of UK consumers currently find dishes and ingredients that have provenance within the UK appealing. Mind, Mood & Body Despite the pressures on budgets, consumers are increasingly interested in ingredients and nutrients that support their health and wellbeing, even if it means paying a little more. Mood, gut health, digestion and reducing sugar intake are all front of mind when it comes to consumer decisions. Value for Money Consumers still expect quality dining experiences at affordable prices. To help deliver these expectations chefs are using their knowledge and skillsets to make smart swaps on meat, seafood and fresh ingredients that keep costs low and quality high. |
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Oliver Kay Produce: Supplying fresh fruit and vegetables from local growers & producers along with overseas suppliers. Oliver Kay also supply dairy, and dry store ingredients and can supply your meat and fish for those looking for a consolidated fresh delivery. www.oliverkayproduce.co.uk Follow @oliverkayproduce on social for regular updates |
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Direct Seafoods: A network of local depots around Britain, offering the finest freshly caught fish from the UK waters, as well as responsibly sourced fish from around the world, prepared to order. www.directseafoods.co.uk Follow @direct_seafoods on social for regular updates |
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Campbell Brothers: Specialist catering butcher providing high quality meat, sourced locally wherever possible and prepared to customers specifications. www.campbellbrothers.co.uk Follow @campbellbros on social for regular updates |
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PAST FRESH FOOD TRENDS REPORTS
bidfresh 2023 vision - food trends
Bidfresh, which supplies fresh food to more than 10,000 foodservice customers through a combination of regional specialists and national brands, has published a new report, '2023 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 Bidfresh divisions - meat, fish and seafood and fruit and vegetables.
The report also forecasts key menu trends for 2023.
Using exclusive sales data, the report features insights into the best sellers and rising star products across the Bidfresh divisions - meat, fish and seafood and fruit and vegetables.
The report also forecasts key menu trends for 2023.
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:
