Bring High Street trends into the kitchen

Replicating high street trends is a great way to keep staff and visitors interested in the food you serve, says McCain in a new healthcare catering trend briefing document.

According to the food manufacturer:

  • 79 per cent of consumers take provenance into account when buying and 70 per cent would prefer to buy British
  • 72 per cent of shoppers are looking for low calorie, salt and sugar goods
  • 67 per cent of people dine out at least one a month
  • 43 per cent of consumers now buy organic
  • 41 per cent of adults say their children eat world foods such as Thai, Vietnamese, middle Eastern and Indian foods
  • 40 per cent of Brits have adopted a ‘flexitarian’ diet, with 7 per cent (3.5 million people) now vegan
  • 39 per cent of adults regularly purchase ‘free from’ foods: 2 per cent of adults and 8 per cent of children say they are affected by a food allergy
  • 2018/19 sees changes in the NHS standards for catering in hospitals; 80 per cent of soft drinks must have less than 5g sugar per 100ml, 80 per cent of confectionery must not exceed 250Kcal per serving  



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