DAWN FARMS TOP 9 | ISSUE 01| 2019

GLOBAL UPDATE ON CONSUMER, MARKET AND MENU INSIGHTS. 

1.  BE INSPIRED IN 2019

In case you missed it...here is our 2019 Exhibition and Events Calendar which is packed with relevant and inspirational trade fairs and culinary events taking place worldwide this year. Our resolution for 2019 is to create even more opportunities for idea sharing, whether we’re hosting ideation sessions, trend briefings, kitchen workshops, our unique 'meat universities' or food safaris. So, let’s join forces and make an impact in the year ahead. Click here to whet your appetite for adventure >> and look out for us at Sirha in Lyon later this month (Jan 26-30th, stand 2.2 H100).

2. MEXICAN DIET HACKS

Mexican chains are making sure their food fits all eating out intentions in the New Year.  In the US, Chipotle has introduced a new line of Lifestyle Salad Bowls with the inclusive strapline ‘Your Goals, Our Bowls’. These are exclusively available online via the mobile app/website and include Keto, Paleo, Whole30 and Double Protein. The Whole30 Salad Bowl for example contains romaine lettuce, pork carnitas, fajita veggies, salsa and guacamole. Meanwhile, UK chain Chilango has launched a New Year menu incorporating a number of calorie-controlled “filling, delicious and guilt free” options, such as a Protein Power Box with Chilango’s Chicken and a Low Carb Gluten Free Box (grilled chicken).

3. JACK IT UP FOR VEGANUARY

This week we saw retailers flood supermarket shelves with meat-free options. M&S is taking on Tesco’s Wicked with its new 60+ Plant Kitchen range, including a jackfruit-topped sourdough pizza. Greggs did its best to hijack Twitter with its Quorn-based sausage roll. A Veganuary fad or long-term trend? Pizza Hut has placed the future of its Jack‘N’Chxxse Pizza topped with bbq jackfruit and Violife cheese in consumers’ hands. Available during January only, sales will be tracked via its 'Vegan-o-meter' on Twitter. If sales exceed 10,000 it will become a permanent menu item. While we would never advocate anyone ‘cheats on meat’, we’ll be watching with interest – click here to view Pizza Hut’s #IWantYouJack campaign >>

4. NO SLOW DOWN FOR QUICK SERVICE

The global QSR market is projected to swell to nearly $691 billion by 2020, thanks in part to healthy growth at fast casual brands like Sweetgreen, Panera and Shake Shack, according to the US survey BrandZ rankings by WPP and Kantar Millward Brown. The top 8 fast food chains are however managing to stay relevant to changing consumer tastes, many of whom had a transformational year in 2018. These accounted for a combined $229 bn, an increase of 5% over last year. Find out who made the list of the most valuable fast food brands of 2018 by clicking here >>

5. PUBS OFFSET HIGH STREET BLUES

Looking back at 2018, UK consumers prioritised spending on entertainment, according to Barclaycard, with a 4% increase in 2018 and pubs and restaurants leading the way. Pub spending increased by 11.2%, and restaurants by 8.7% compared to 2017. This increase was boosted by 3 consecutive months of summer growth. Keen to offset the potential impact of ‘Dry January’, a ‘Try January’ campaign has been launched in support of pubs and restaurants encouraging people to still visit pubs for food or non-alcoholic drinks. 

6. FESTIVE REVIEW 2018

In the coming weeks we’ll be on the look-out for who were the winners and losers during the festive scramble for share of in- and out of home spend in 2018, and why. According to the Grocer, the cost of festive food fell by 0.4% for UK households after a currency-fuelled spike in supermarket inflation back in 2017. Some financial analysts believe Tesco’s like-for-like sales performance “could reassure the market” when it gives its market update on January 10th. Meanwhile, New Year’s Day was Deliveroo’s biggest ever sales day in Ireland. For now, click here to see our capture of festive innovation in 2018 along with some new ideas for 2019 >>

7. NEW MCDELIVERY COUCHBURGER

While many brands are embracing New Year resolutions for health and wellbeing, McDonald’s Germany recognises our reluctance to move from the couch in the coldest month of the year. In its McDelivery-only exclusive, the hearty pork McRib is topped with a crunchy breaded cheese, along with pickled cucumbers, onions and lettuce. Also look out for the seasonal Big Rösti (beef & chicken), Rösti Sticks with Sour Cream & Chive Dip and Cheese Hearts with Cranberry Dip. The Pizza Mac is also new – cheese-topped bun with burger, pizza sauce, mozzarella cheese, onions. In the UK, McDonald’s has refreshed its vegetarian options with a new Vegetable Deluxe and Spicy Veggie One.

8. 2018 - A YEAR IN BURGERS

In need of menu inspiration for gourmet burgers for 2019? The NRN has kindly put together its summary of the major burger launches by US chains during 2018. A key theme is stack ‘em high, use new on-trend ingredients to enhance colour and add crispy texture, and add a signature sauce. There’s also plenty of variation in toppings – from bacon of course, to pork belly and smoked pastrami. Stand-outs for us were The Umami Frenchie (developed with New York-based chief Daniel Boulud), Red Robin’s Oktoberfest and Slater’s 50/50 Thanksgiving Burger.

9. CELEBRATING BOLD FLAVOURS

In the US, Columbus Craft Meats has partnered with Californian beer maker, Faction Brewing, to launch an Indian pale ale (IPA) flavoured salami, tapping into the craft beer trend and adding excitement to meat snacks and charcuterie boards. The IPA flavoured salami contains notes of sweet pepper, citrus and spicy hops with no artificial colours or flavours. Meanwhile, Dunkin’ has announced the return of its Brown Sugar Chipotle Bacon Breakfast Sandwich featuring caramelised Brown Sugar Chipotle Bacon, combining sweetness and spice, and elevating the bacon sandwich experience.