DAWN FARMS TOP 9 | ISSUE 44| 2019
GLOBAL UPDATE ON CONSUMER, MARKET AND MENU INSIGHTS.
Did you know that you can translate the Top 9 into any language by viewing it in Google Chrome, simply right-click the page and select ‘Translate’. If you don’t currently use Google Chrome as your web browser click here to download.
1. DELIVEROO TALKS TRENDS
Food experts at Deliveroo this week revealed their top trends for 2020. Their insights show smoked or ‘char’ flavours have been trending for a number of months with smokiness and woodiness heightening the taste experience for 2020. Street food also continues to grow with Greek, Indian and Thai proving most popular. Snacking tends to increase in winter months by 74% with Wednesday and Thursday being the most snack-happy days. For consumers in 2020, the food experience is all about balance, whilst not shying away from pizza or burgers, the balanced consumer is also likely to combine their order with salad or a plant-based alternative.
2. KFC TESTS DRIVE-THRU ONLY
KFC Australia has opened its drive-thru-only store in Newcastle, NSW, the first standalone format in the world. Customers can order online via the KFC app before going to the drive-thru store where they can enter their unique code, the order is then freshly prepared for collection. The new concept features three online pick-up lanes and two traditional order lanes. KFC invested approximately $1.5m in this trial concept before a potential roll out across Australia. Close to 68 million online food orders are made in Australia annually, which amounted to an overall spending of $2.6bn last year.
3. NEXT GEN JAMIE OLIVER
Down but certainly not out, celebrity chef Jamie Oliver is launching a new chain of overseas restaurants. Starting in Bali and Bangkok, he will convert ‘Jamie’s Italian’ sites into ‘Jamie Oliver Kitchen’ a new brand focused on global-inspired dishes. The restaurants will be franchised and will each have flexibility to adapt menus to local tastes and trends. Dishes on the Asian menu will include soft shell crab burger with green papaya and beef cheek in Indonesian spices. Nineteen further restaurants will open abroad next year under various brands, locations yet to be announced.
4. 9 TRENDS TO WATCH
At the 2019 MUFSO restaurant conference, 9 noteworthy trends were highlighted. Cauliflower is a growing starch alternative and has been used to bread chicken along with rice flour. The exotic yet mild-flavoured dragon fruit has also been trending on menus as of late. Sustainable beef was a big topic at the conference showing how pasture-raised, grass-fed beef available from cattle raised sustainably can mitigate global warming. Expensive chicken wings are paving the way for fried duck wings. Supply chain transparency and nutrient-dense foods are expected to remain on consumers’ health agenda. Keep clicking on trend highlights from the 2019 MUFSO conference and you’ll also get some top tips for delivery and takeaway (hint - DIY lunches)>>
5. IS KUNG PAO THE NEXT KATSU?
Kung Pao is having its moment across the globe having spread all the way from Sichuan, China. Its versatility lends it easily to other cuisines creating multi-cultural mashups. The spicy dish including red chili peppers and peanuts is popping up in menus for its unique flavour. Restaurants are putting their own twist on the traditional Chinese dish by adding various proteins such as lobster, tofu or steak. Vegetables are easily dressed up with punchy Kung Pao sauce and have been spotted as starters or side dishes on menus throughout the US.
6. PAPA CELEBRATES EXCELLENCE
The annual PAPA Awards (Pizza & Pasta Association) acknowledge all contributors to the pizza, pasta and Italian foods market in the UK both retail and foodservice. Some of the winners from last week’s celebrations include - the PAPA Industry Award (Ian Neill); Pizza Restaurant Chain Award (Pizza Hut); Pizza Delivery Chain Award (Papa John’s); Frozen Pizza Multiple Retailer Award (Lidl). The retail Pizza Product Award went to Gino D’Campo’s Super Spicy Pizza, Co-op - Irresistible Truffle & Salami Single Serve and Aldi’s Cheeseburger Stuffed Crust.
7. DON’T FEAR THE GRAY TSUNAMI
A quarter of the population in Europe and North America will be 65 or older by 2050. Japan leads the age race but Germany, Italy, Finland, and much of the rest of the EU aren’t far behind. The gray tsunami warnings sound ominous – ‘the demographic time bomb’. The aging phenomenon is a huge shift that is changing our economy, our social and cultural values, and even the way we perceive and plan our lives. Click here to read why you shouldn’t fear the gray tsunami >> It’s critical that society at large changes its ideas about aging. While aging might be inevitable, becoming unproductive is not.
8. GREGGS OF THE FUTURE
Greggs has unveiled a new concept store featuring self-ordering kiosks and made-to-order sandwiches. This new third store format stays true to its bakery heritage but features a different product mix from the standard Greggs store just a few doors up. ‘Gregg’s The Bakery unit will give consumers a traditional bakery shopping experience with artisan-style design (blackboards, wicker baskets) and 75 new products. There is a made-to-order sandwich and pizza range, as well as savouries, sandwiches and hot drinks from existing Greggs range. It’s also considering introducing a new loyalty scheme, along the lines of Costa and Caffe Nero.
9. FESTIVE BURGERS ARE BACK
Festive burgers are back. McDonald’s welcomes the festive return of its Big Tasty and camembert cheese dippers this week as well as the addition of a new chicken burger, The Chicken Deluxe, for the festive season. KFC says why suffer through a dry turkey sandwich when you can enjoy its Festive Burger Boxmeal. The Festive Burger comes with one piece of original recipe fried chicken, a crispy hash brown, a sage and onion stuffing mayo and topped with a tangy cranberry dressing and a layer of cheese. Festive fries come sprinkled with a smoky seasoning of pepper, toasted onions, garlic and herbs.
At Dawn Farms we offer a full product solution for cooked, dried and fermented meat ingredients across pizza, sandwich and prepared meal sectors. We are proud to be the preferred supplier to the world's leading food brands and are considered to be the industry leaders in food safety, sustainability and insight-led product innovation. We put the customer at the heart of everything we do, which is why for your convenience all our products are fully cooked and ready-to-eat.
Visit our website to discover the ingredients that set us apart.
We welcome feedback and would love to know how we can improve the Top 9 experience for you - tell us your thoughts by emailing Aisling Mohan | amohan@dawnfarms.ie
The above information has been taken from sources we believe to be reliable and trustworthy. However the accurateness and completeness thereof are not guaranteed and therefore should not be relied upon as such. Dawn Farms does not endorse or approve the content of any information from third party sites nor will it have any liability in connection with any third party site (including but not limited to liability arising out of any allegation that the content of or information on any third party site infringes any law or the rights of any person or entity).
GDPR took effect Friday 25th May 2018. At Dawn Farms we take your privacy seriously. We keep your data secure and do not pass this information on to any other organisation for marketing purposes. You will always have the option to opt-out from the TOP 9 by clicking on the unsubscribe link which is located at the bottom of every issue.
Many thanks for continuing to be a valued reader of the Top 9 weekly Newsletter.
If you would like to read our privacy policy please do so by visiting www.dawnfarms.ie/privacy-policy/