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Summer snacking with glennans

01 April 2011

Compared to last year both sides of the snack industry, retail and foodservice have seen an improvement in sales and growth according to Mintel’s June 2010 snacking report

Compared to last year both sides of the snack industry, retail and foodservice have seen an improvement in sales and growth.

According to Mintel’s June 2010 snacking report “Nine in ten British adults eat snacks between meals, nearly half of them on a daily basis. There are in total an estimated 13 billion at-home snacking occasions a year, and 6.4 billion occasions on the go.”

In the foodservice industry snacking has seen a rise all be it in a slightly different manner, according to trends in the US restaurant operators are always looking for new ways to drive passing trade and the snack menu is becoming increasingly important.

Mintel report from May 2010 also supports this view by confirming that “snacking is the new way to order at restaurants. Menu items that contain the descriptors “snack,” “snackable,” or “snacker” have increased by a staggering 170% since 2007 and growth is expected to carry on as restaurants continue to explore this new trend.”

Snack sharing has always been popular in the UK and it is only recently that eating establishments have started to capitalise on this. Snack menus have become more sophisticated and now include “sharing snack” alternatives and smaller dishes that offer more choice to the customer as well as adding value.

For customers when it comes to dining out snack menus are ideal as it offers value. glennans sponsored competition chef Mathew Shropshall also adds “The emphasis is now more on the quality and price, the foodservice industry has to be more creative and economical in the kitchen as consumers want value and inexpensive meals with quality and choice.”

Mathew Shropshall has created some wonderful dishes for glennans that are perfect for summer snacking, a light and tasty nicoise salad with pan fried trout, pea shoots, capers, olives sprinkled with glennans vegetable crisps. To create a summer canapé Mathew makes a delicious seasonal peach, apricot and yellow plum chutney to top on a vegetable crisp.

With glennans the wide range of vegetables used in the crisps enables cooks and chefs to be incredibly creative. Not only are all the flavours unique but each vegetable crisp adds a visual appeal too that goes well with any healthy starter or snack, with purple beetroot crisps, to yellow and orange colours of sweet potato and parsnip.

So what is in store for the future of crisps and snacks? As the market changes and as new products and new ideas infiltrate the snack industry it is hard to know what is in store. Big Hospitality website states that “Almost 80 per cent of consumers say they are using restaurant coupons, while set-price full-meal offerings are also becoming more popular.

Full-service restaurants are also moving into snacking, as the lower-priced options appeal to people who want to ‘graze’ rather than eat a full meal in order to save money.” Richard Thompson Brand Manager at glennans explains “There is still a huge opportunity for premium, sharing snacks therefore eating establishments should look at their competitors, keep up with trends and also speak to their chefs and suppliers to get inspiration.”

Being flexible with menu options and eating times could result in a lucrative way of gaining off peak customers, following in the steps of our US counterparts could mean a very positive year for the foodservice industry.


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