Fish and Seafood
czy opcje binarne to hazard Köp Strattera Sverige kan man köpa Viagra på nätet The UK food service sector is experiencing growth across the UK for the first time in several years, with growth forecast of between 1.1% and 3.2% for 2015, this is largely being driven by growth in hotels, casual dining and quick service operators. With this positive growth in the sector, fish and seafood has also had a positive increase in demand over the last few years. The average UK adult is eating more fish than a generation ago. Trend data from the National Food Survey (NFS) and Expenditure and Food Survey (EFS) show how per-head consumption of fish is now around two per cent higher than in 1975, according to a report commissioned by Sainsbury's in association with the Future Foundation.
comefaresoldiconlaborsa it Seafood is now becoming a multi-billion pound industry in the UK in its own right. Consumers spent approximately £3.1bn on eating seafood out of home, an increase of 1.5% on the previous year. Seafood servings increased 6.8% this year driven by positive performance in all channels according to Seafish UK (2016). With this in mind, it is important to note that one of the significant contributors to OOH ( out of Home ) spending every year is Fish and Chips, according to Seafish UK there are approximately 10,500 takeaway fish and chip shops in the UK, collectively serving around 380 million meals per annum. Yet the future of fish and chips could be uncertain, they have been a familiar part of every British high street for at least a century, but according to new information from global information company The NPD Group, Britain’s fish and chip shops are facing an uncertain future. They are losing visits while other quick-service restaurants (QSR) are attracting more traffic than ever before. Innovation in the fish and seafood sector continues to grow and new product development in this field is rife.
forex 24 hours market In this issue we look at what some of the leading industry voices in the sector have to say about the current trends circulating the market and what the future has in store for such a thriving consumer favourite.
http://tecnolec-lavages.com/?semkis=tecniche-per-fare-trading tecniche per fare trading This month features:
Sarah Cumber, Marketing Manager, Paramount 21
Andy Gray, Trade Marketing Manager, Seafish
Adrian Greaves, Foodservice Director at Young’s Foodservice
George Clark, MSC Senior Commercial Manager for the UK
menjana wang dengan forex With foodservice customers eating more healthfully, fish and seafood has gained importance on menus in a growing number of casual and independent restaurants across the country, diners are looking for healthier options and assertive taste profiles, as well as consistency…
buy Pregabalin india “The market for fish and shellfish within the foodservice market continues to grow” according to Andy Gray from Seafish. Recent statistics over the year ending June 2016, seafood servings increased 2.3% to 979.2m a year on the back of 1.5% more visits and diners buying 0.9% more items each. Andy continued: “There are still considerable opportunities for seafood within certain sectors of the overall foodservice market.” Sarah Cumber believes Seafood has never fallen out of favour with customers – the dishes remain a staple across restaurant and pub menus. What has changed is the flavour combinations influenced by the demand for global cuisine, spicy food, exciting ingredients and provenance. Adrian Greaves agreed. He said: “The popularity of fish and seafood with diners shows no signs of slowing down so it’s a great idea for QSR operators to ensure they include a variety of fish and seafood choices on menus.”
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“Variety and accessibility” insists Adrian Greaves, “including a variety of fish on menus can prove popular.” He continued: “One way to easily achieve this can be to include frozen fish. Frozen food has many benefits over fresh alternatives and seafood is no exception to this. “Not only is frozen seafood readily accessible, Young’s have a range of products that can be cooked straight from the freezer, delivering great portion control.” In the past many dining establishments might only have made a token gesture to including a couple of fish and shellfish dishes on their menu. Andy Gray of the Seafish Association agreed, explaining: “the UK has a long running affinity with the ocean and the fish and shellfish that it produces. He continued: “Increased overseas travel over recent generations has also helped expand the palate of consumers – think of holidaymakers in the Mediterranean enjoying a dish of squid for the first time and then returning back to the UK where demand for squid then increases.
Sarah Cumber was keen to highlight the role that customisation and ‘premiumisation’ has in the repeat purchase of fish and seafood in the UK. She commented: “By offering customisation and premiumisation menu options you’re giving customers what they want and you have the opportunity to upsell and increase spend per head. She concluded: “This also enables you to cater to a broad range of customers while reducing the number of items on your menu.”
With consumers developing ever more sophisticated tastes when it comes to eating out, it is imperative for chefs and foodservice providers to keep pace with such fast moving changes.
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Health was the key theme amongst all the respondents’ feedback when asked this questions. Sarah Cumber highlighted the fact that people are becoming a lot more aware about what is in their food and where it’s from. She commented: “Customers are seeking transparency and want to know more about the food they are eating. We recently launched two new seafood starters which blend product innovation with customer appetite for product knowledge…” George Clark, MSC Senior Commercial Manager for the UK has a similar view, he explains, “British consumers are savvier than ever when it comes to food provenance. They want to know exactly what is in their food and where it comes from – especially when they’re choosing fish specifically for its environmental credentials.” Andy Gray believes the UK consumers are starting to adapt their diets to become more ‘flexible’. He explains: “One of the noticeable current food trends is that of consumers being more flexible in what diets they follow – something often referred to as ‘flexitarian’; for example, perhaps only eating meat three days a week, or not eating carbohydrates after a certain time in the day – and pescetarianism is said to be one of the major ‘flexitarian’ trends for 2017 – consumers endeavouring to regularly include fish and shellfish in such flexible diet regimes.
He also stressed the importance of fish and seafood’s nutritional values, saying: “Seafood is a great source of certain vitamins and minerals which perform very important functions within the body. Oil-rich fish such as mackerel, herring and sardines are a great source of vitamins A and D, which are important in the growth and development of children.” Adrian Greaves agreed suggesting that health is now on the forefront of consumers’ minds.
He said: “Many diners are now looking to include more Omega 3 in their diet as this is proven to strengthen the immune system, lower the risk of heart disease and have many other health benefits.”
Fish and chips is considered Britain’s national dish but do you remember the good old days when you went to the fish and chip shop and came out clutching a little parcel wrapped in newspaper? Today this is a dying practice…
http://restauracefantasy.cz/?kljaksade=bin%C3%A4re-optionen---meine-geschichte-erfahrungen binäre optionen - meine geschichte erfahrungen What packaging options are available for takeaway fish and seafood dishes?
Andy reflects on the time when the old newspaper wrap was most certainly a ‘thing’, however he highlights where packaging is heading in the future. He commented: “Where once the tradition was for fish and chips to be wrapped in humble newspaper, the preference now is for takeaway fish and chips to be served in custom box packaging- very often made from biodegradable materials which are obviously good for the environment. He concluded: “This helps maintain product quality and prevents crushing and sweating of the product which is what results when wrapped in simple paper. Serving fish and chips in such custom boxes also allows the opportunity for the seller to relay promotional and information messages to customers.
Empowered by social networks and their digital devices, consumers are increasingly dictating what they want, when they want it. They have become both critics and creators. The increase in customisation has led to consumers demanding a more personalised service and expecting to be given the opportunity to shape the products they consume and in the food industry this is no different.
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What options are available for customisation of dishes?
Sarah re-iterated her point from earlier on in the feature, insisting that “Customisation and premiumisation is key.” She suggests: “Look at your starters and nibbles to give you more options across your menu.” A similar view was adopted by both Adrian Greaves from Youngs Foodservice and Andy Gray from Seafish. Adrian Greaves commented: “Offering something a little different can be a great way to boost sales of fish and seafood and encourage customers to try something new.”
Further to this, Andy said: “The huge variety of different tastes, flavours and textures evidenced in fish and shellfish, lends seafood to having almost limitless scope for being incorporated to restaurant dishes.”
Sustainable seafood represents a healthy relationship with our oceans that can endure forever. When humans consume fish and seafood, we leave a mark on the ecosystem. It is critically important for our own well-being and that of the oceans, that we understand the impacts of our choices.
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“Yes”, insists Andy, keen to highlight The issues of seafood sustainability and responsible sourcing as they’re becoming increasingly prominent in the foodservice sector, with growing numbers of customers and diners wanting to know more about how and from where the fish and shellfish they will be eating has been sourced. Andy said: “Communicating to customers in clear and simple terms as to where and how a business sources its fish and shellfish, can help inform consumers about the dishes they are eating and the efforts industry is taking regarding the management and responsible sourcing of the seafood we eat in the UK. Adrian Greaves agreed, he drew attention to the importance of sustainability, both to businesses and diners. He said: “As well as carefully considering the types of fish and seafood to include on menus, it’s essential for QSR operators to be aware of the provenance, with sustainability very much a hot topic.
We would always advise operators to check the sourcing policy of their chosen seafood supplier in the first instance. Further to this, Adrian also mentioned Young’s Foodservice efforts to protect the environment, saying: “We understand how important it is to protect our environment and have therefore developed a specific programme which focuses on protecting the key elements of our business; the fish and the sea. He continued: “Through our Fish for Life Corporate Social Responsibility Programme, we seek to improve our impact in everything we do, from sea to plate. We want to ensure that we are doing the right thing for our customers and for the planet, both now and for generations to come. Sustainable practices are the only way to safeguard the future of fish, which is why we also support the Marine Stewardship Council (MSC) and why we work to understand every fish farm and fishery before using them in our supply chain. For example we also work proactively with fishermen and the industry to help improve long term sustainability.”
With all this said, it is encouraging to hear that the foodservice industry is taking steps in the right direction as a report released by the International Institute for Sustainable Development in 2016, showed sustainable seafood now accounts for 14 percent of global seafood production. That’s a whopping leap from a decade ago, when only 0.5 percent of seafood production was considered sustainable. Food service businesses are often affected by changes in consumer tastes, national, regional and local economic conditions and demographic trends.
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“Opportunities”, insists Andy, with the wide range of different species of fish and shellfish available to be enjoyed via an ever increasing variety of food outlets – from sandwich shops to fish and chip takeaways to pubs, leisure outlets and restaurants –“ seafood has a very bright future.”
He continues: “In comparison to other forms of protein, seafood can be said to have a far greater range of different flavours and textures – in essence, something to be enjoyed by every consumer no matter their taste preferences, and as such seafood offers restaurant owners and food outlet operators with a great opportunity to excite and please customers and grow their respective businesses.
Andy was also keen to highlight the importance of environmental responsibility in the 21st Century. He commented: “Environmental responsibility is a key area for the seafood industry in the 21st century. Fishermen in the UK lead the world in responsible practice and have been working with conservation organisations and statutory agencies for some years to ensure a sustainable future for our seas.