By Mark Wingett
At breakfast, coffee is consumed on
c.30% of occasions, with tea at 10%, whilst
at lunch, coffee slips down to only 8.5%
of occasions, behind soft drinks, but tea
is still behind at 4%. In snacking occasions,
coffee comes out significantly ahead,
being consumed in 11% of the time,
with tea far lower at 4%.
So coffee is the mainstay for occasions
out of home, but as a drink it continues to
evolve. We have seen the development of
single-origin beans, which give consumers
a choice of differing flavours within their
espresso-based drinks, we’ve also seen the
development of different brewing methods
so that single-origin varieties can be tasted
really simply, in variations of the cafetiére,
like the Aeropress, or Chemex filters.
There have been gimmicky developments
such as nitro-coffee, which gives coffee a
head and appearance much like Guinness,
and of course we have the seasonal variety
of flavoured syrup drinks like the recent
Christmas offering from Starbucks of a
festive cold brew coffee, infusing it with
a Christmas spiced syrup and finished
with dried orange peel and cranberries!
But it’s not just about coffee, as tea has
been trying hard to keep up, and as
consumers adopt slightly different, more
healthier lifestyles, we are seeing the rise
of herbal teas, non-caffeinated teas and
green tea (which isn’t non-caffeinated,
but does have less caffeine).
If you’re not up with your single-origin
beans, your almond milk,
or your green teas, then you
are going to be falling behind,
as consumer expectations
continue to grow.
The humble cuppa has become
something much more complex,
and UK consumers can tell the
difference between good and bad.
Coffee is still the most consumed
hot beverage out of home, and despite
economic pressures, we aren’t giving
up on our caffeine fix.
The expectation from consumers is that
all operators should be offering a choice
to suit their needs, and as they are more
knowledgeable, quality standards need
to be high!
Prep and Testo team up to
extend the life of frying oil
>> Prep, the high performance frying oil brand, has
teamed up with food safety and testing experts Testo,
to help foodservice customers further extend the
lifespan of its range of long-life oils.
As part of the partnership, Prep is using the award-winning Testo
270 Cooking Oil Tester in its oil management training, and is now
offering the product to foodservice customers across the UK.
The Testo 270 enables users to determine in seconds whether
oil needs changing, helping to guarantee consistent cooking
results, whilst saving customers time, effort and money on
It works by testing the percentage levels of Total Polar Material
(TPM) in the frying oil. TPM builds up in the oil during regular
use, and measuring these levels is one of the most reliable and
accurate measures of oil quality and cleanliness of frying oil.
Further information and guidance on oil management can
be found at http://aakfoodservice.co.uk/prep/oil-management.
>> Lamb Weston has launched two new sweet potato
concepts to join its growing portfolio.
Each sweet potato concept has been developed with a special
coating and unique light seasoning to enrich the flavour.
The range also conforms to Food Standards Agency guidance
on salt, and is gluten-free.
Lamb Weston works closely with operators to develop potato solutions
and identify the appropriate potato concept that fits with their menu
offering and customer profile whilst tapping into these trends.
Luxury ‘loaded’ or ‘topped’ dishes with a potato concept host,
are a quick and easy way to offer consumers a unique experience,
bespoke to that operator.
From fries topped with chilli con carne or sweet potatoes smothered
in guacamole, sour cream and chillies, experimenting with a variety
of different flavours is a great way to create stand-out in a busy market,
whether savoury or sweet.
For an interesting dessert option try sweet potatoes topped
with sugar and cinnamon. THE MARKETPLACE
JAN/FEB 2018 33