DAWN FARMS TOP 9 | ISSUE 14| 2021

GLOBAL UPDATE ON CONSUMER, MARKET AND MENU INSIGHTS. 

1. NYP FISH-FREE PIZZA TOPPING

Starting today, the largest Dutch pizza chain, New York Pizza, is introducing two new pizzas topped with a fish substitute; the Veggie Tuna Melt and Vegan Tuna Melt. The Plant Deli Toona has the same taste and structure as the real thing. New York Pizza’s campaign, called Save Tuna, Eat Pizza, will be running for the next three months to introduce their customers to this new topping and will donate €1 to Sea Shepherd for every Veggie or Vegan Tuna Melt pizza sold.  

2. TACO BELL CANTINA IN NYC

Taco Bell has opened their first digital-only restaurant in the U.S., located at New York’s Times Square. Customers will place their order ahead of their visit or use one of the self-order kiosks inside the restaurant. There is also a separate entrance for mobile and delivery pick-up orders. With Times Square being one of New York’s busiest tourist hotspots, the expectation is that the simplified design will keep employees from being overwhelmed with in-person orders. Taco Bell has had great success with digital-only locations, with Wembley in London the first trial location. 

3. GEN Z PRIORITISE FOOD

Food is the top priority for Gen Z’s with 23% of their spending going towards food, particularly for males aged 13-19, according to a new report. A snack-focussed generation is emerging as this group prefers multiple eating occasions throughout the day rather than large sit-down meals. Gen Z show a preference for health eating with 54% opting for a more nutritious snack. They have a growing interest in plant-based foods, with 15% saying they regularly eat meat alternatives, which coincides with their attention to ingredient lists.  

4. GREEN LIGHT FOR INSECT PROTEINS

Ÿnsect, a manufacturer who transforms insects into premium, high-value ingredients has acquired Protifarm to scale up their global expansion. Protifarm are a global specialist for mealworm ingredients and both companies aim to offer natural, healthy and sustainable protein options. The European Food Safety Authority deemed mealworms safe for human consumption earlier this year which opens the doors for new product innovation with this high-protein ingredient.  

5. BURGER KING'S NEW STACKERS

With inspiration from their U.S. counterpart, Burger King France has launched a new range of Stacker King Burgers. Available from 6th April, for a limited time only, French customers can get a chicken or beef Stacker with a flame grilled patty, famous Stacker sauce, streaky bacon and cheese. There is also a Rodeo Stacker as part of the range; an even bigger stacker featuring onion rings. To accompany the new burgers, Burger King is offering King Stacker Fries topped with cheese, crispy onion and bacon bits.  

6. CHANGE IN SHOPPING HABITS

YouGov’s ‘International FMCG report 2021: Consumer Goods in a Crisis’ reveals consumers have altered their shopping habits in response to the pandemic. While most consumers have not stopped going to the supermarket, ‘click and collect’ and online delivery options have increased in popularity. Almost 40% of Britons plan to use these options in the future, a global trend which can also be seen in India (67%), China (64%) and Indonesia (63%). The research also found a decrease in consumer’s use of local speciality food sources with a preference for large supermarkets and corner shops and consumers choosing to shop less frequently.  

7. LEON'S KOREAN BURGER RETURNS

With a desire for more exotic and adventurous cuisines, Asian flavours are trending now and has a growing presence in the marketplace. Leon has tapped into this trend by relaunching their popular Crispy Chicken Korean Burger. The burger features fried chicken nuggets with authentic Korean seasoning, "good-for-your-gut" kimchi slaw and tangy Korean mayonnaise all packed between a toasted sourdough bun.

8. CHIPOTLE'S SUSTAINABILITY PLANS

Chipotle Mexican Grill has diverted 51% of its waste through recycling, composting and waste-to-energy programs. Some of Chipotle’s sustainability targets met over the past year include increasing the produce purchased from local farmers from 31 to 37 million pounds and pledging $5 million to support young farmers over the next five years. It has also set up a composting program at 25% of its restaurants and extended the globe-to-trash bag program to more restaurants. Chipotle plans to trial more plant-based proteins, introduce less plastic packaging designs and increase waste reduction by a further 5% by 2025. 

9. PIZZA TRENDS TO WATCH FOR

Get Flavour magazine has highlighted creative pizza trends they are spotting across America, bringing attention to pepperoni cups, healthier pizzas and globally inspired pies. The pepperoni cups, found in pockets of the Midwest and New York, is a different take on the world’s favourite pizza topping as they cup and crisp while cooking. Pizzerias around the U.S. are using pizza crust as a platform for a broad range of out-of-region sauces, meats, cheeses and other toppings. Some are creating health-focussed concepts for consumers to enjoy with more nutritious topping or crust options.  

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