DAWN FARMS TOP 9 | ISSUE 38| 2019
GLOBAL UPDATE ON CONSUMER, MARKET AND MENU INSIGHTS.
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1. WAGAMAMA HITS THE STREETS
Wagamama has introduced new handheld street food-style dishes inspired by bustling Japanese neighbourhoods. Seeing people socialising and sharing a meal street-side prompted the pan-Asian restaurant to launch its new chicken Yakitori dish with a spicy teriyaki sauce and shichimi, a traditional Japanese spice mixture. Other new menu items meet the needs of vegan consumers with a vegetable tempura and bun option. Wagamama is also testing an extra spicy katsu curry exclusively available through Deliveroo.
2. IT'S A PIZZA SCANDAL
Love of pizza is clearly contagious. In the UK, food-to-go brands like Subway and EAT are tapping into pizza snacking trends. Subway released a new campaign ‘Sorry, Italy’ that shows Italian pizza purists outraged over Subway’s new Pizza Subs which come in 3 variants; BBQ Chicken, Spicy Pepperoni and Veggie Supreme. Sandwich chain EAT has also launched a Chicken Pizza Grill under its Grill Club range, featuring chicken breast in a sunblush tomato and basil sauce, melted cheddar cheese in a khobez flatbread. And while pepperoni pizza slices are not new to Greggs, they do form part of its new hot evening meal deals (after 4pm, £2 for pizza and a drink).
3. DOMINO’S LEGENDARY PIZZAS
Domino’s is rolling out an Americana theme in 2 of its key European markets, the Netherlands and Spain. In the Netherlands, pizza lovers can choose from new American Favourites featuring Boston Meatballs, Philly Cheesesteak and California Chicken Alfredo. In Spain, this year’s American Legends range has been refreshed with two new pizzas, the Oklahoma Crispy Bacon and New York Meatballs – click here to avoid alien abduction…>
4. ONLY FOR MEXIKINGS
We’ve spotted plenty of Burger King innovation around the globe this week. We’re loving the sound effects in BK France’s promotion of its new ‘Masters’ range’. These premium 150g Charolais steak burgers come in 2 recipes; ‘Le Cantal’ with Cantal AOP cheese, caramelised onion, old-fashioned mustard sauce, while ‘the Grill’ has cheddar, rocket and Applewood smoked bacon. Meanwhile in Mexico, BK has launched its spiciest burger yet - the Mango Habanero King, which is so spicy the campaign tagline is ‘Only for Mexicans’ (warning - contains strong language). Get set for Halloween in South Korea with the new Scream Monster Burger with its spicy sauce on a stark white, ghost-like bun.
5. AMERICA'S LOVE AFFAIR WITH BACON
If you visited our stand at Anuga last week you may have tasted our magical Unicorn Bacon. Bacon is a proven crowd pleaser, even in the US which is a hotbed of innovation, its enduring popularity has stood the test of time. According to Datassential, bacon is America’s number one favourite meat and many restaurateurs are reaping the benefits by incorporating it into breakfast, lunch and dinner options and even in drinks. Uncle Jack’s Meat House marries bacon with homemade peanut butter and a chipotle-maple glaze. The B’B’B’ Bacon Burger at Slater’s 50/50, pairs a 50/50 beef-and-bacon blend burger with bacon cheese, thick-cut bacon, an egg, and bacon island dressing.
6. WENDY’S BREAKFAST BATTLEGROUND
Fast food wars are set to be reignited once Wendy’s USA rolls out its new breakfast menu – check out the controversial tagline for starters> It’s planning a $20mn relaunch of its breakfast offer in 2020. Wendy’s attempted to launch breakfast 9 year ago, but McDonald’s countered aggressively. Wendy’s is also going head to head with McDonald’s with its new Dungeons & Dragons-style table-top game – click here to see Queen Wendy take on the Ice Jester in Wendy’s Feast of Legends>
7. TESTING FRENCH LOVE OF BURGERS
While in some markets, it could be argued meat-free innovation in burgers is reaching saturation point; in France it’s still early days. Steak ‘n Shake is partnering with Beyond Meat burgers in its 25 French restaurants (from October) while the 360-store Buffalo Grill is making its foray into vegetable proteins next week. Known for its meat-centric steak and ribs menu, the French icon is responding to changing consumption patterns in France and believes its customers will pay the premium for this meat-free cheeseburger.
8. NYT FIRST FOOD FESTIVAL
The New York Times held its first ever Food Festival last weekend. The event had three main features; The Park (cooking demos), The Talks (discussion panels) and The Nights (ticketed dinner events). New York Time editors handpicked exceptional chefs, journalists and food experts alongside some of the best restaurants in NYC. Some highlights from the festival included lamb and chickpea pancakes from Frenchette, buttermilk fried chicken liver, a Korean galbi bowl with grilled short rib, kimchi and potato chips from Atoboy and spam corn dogs from Insa. One for next year’s diary?
9. CHICKEN PARM PRINGLES
The recent National Association of Convenience Stores (NACS) show revealed some novel products. We think for example Kelloggs’ Pretzel Pop Tarts are paving the way for interesting savoury snacks for toasting. The crisp market is always a good indicator of mainstream savoury trends. New Pringles flavours include Rotisserie Chicken and Parmesan & Roasted Garlic. The brand’s “flavour stacking” campaign encourages consumers to mix and match Pringles to create their own flavour combinations such as ‘Chicken Parm’ with this rotisserie chicken, cheese and garlic combo. Some new meat snacks that were unveiled are Slim Jim’s Squealin’ Hot Fried Pork Rinds and Oberto’s wood smoked bacon jerky which contains less than 1g of sugar.
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.
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