BPEX is calling for foodservice operators and suppliers to the sector to introduce new, innovative pork products in order to increase the number of servings in the out-of-home (OOH) market at breakfast and lunch time.
Breakfast is a key period for pork products in the out-of-home market. 39.4% of all pork servings take place at breakfast time and in some channels this is much higher; 57.3% of pork servings take place at breakfast in the Travel and Leisure sector and 49.5% in Full Service (including Cafés/Bistros).
However, latest figures from NPD Crest suggest that consumers eating breakfast on the move, particularly in the Travel and Leisure sector, are looking for easy-to-eat hand-held breakfast items such as breakfast sandwiches, hash browns, muffins and pancakes, all of which are in growth.
BPEX foodservice trade sector manager, Tony Goodger, said: “When time is of the essence, many consumers forgo breakfast at home and eat meals either on-the-run or perhaps in a workplace café or coffee shop instead. That’s why it’s important that caterers don’t just limit themselves to traditional breakfast options.
“Pork based products are ideal for this type of eating occasion, but more innovation is needed to appeal to time-poor customers. With breakfast sandwiches increasing in popularity, handheld ‘Breakfast Burritos’ and ‘Breakfast Wraps’ are ideal for those looking for a filling, nutritious start to the day.”
At lunch time there are fewer pork servings in the total OOH market (12.6%), but BPEX believes that introducing innovative new products that meet consumer needs will increase pork’s share of the market.
Tony said: “Mid-week, many people will be looking for snacks they can either eat on-the-go or at their desk at lunch time, so it makes sense to serve dishes that can be packaged and easily eaten. Cuisines such as Mexican, Asian and South American continue to dominate the market and are becoming increasingly popular with consumers looking to try something new. Introducing dishes such as ‘BBQ Pulled Pork Baps’ and ‘Mexican Pork Fajitas or Quesadillas’ will attract customers and increase menu appeal.
“We are seeing a shift in consumer demand which is triggering innovative menu development in the foodservice sector. Fast casual chains are performing well by adding new, flavoursome pork based dishes such as Pulled Pork sandwiches and Succulent Pork Burritos or wraps to the menu. Experimenting with new tastes and flavours will help to increase sales and boost profits.”
This story was originally published on a previous version of the Meat Management website and so there may be some missing images and formatting issues.
