Size matters, says foodservice giant

Related tags Fruit Pastry Management

While portion sizes in the retail sector are being closely scrutinised by the government as part of its Food and Health Action Plan, foodservice...

While portion sizes in the retail sector are being closely scrutinised by the government as part of its Food and Health Action Plan, foodservice portions are getting bigger.

Dishes such as Brakes' new chicken and porcini stroganoff contain at least 50g more than they used to, partly so that they look more substantial when served in larger plates and dishes that are becoming popular in restaurants and hotels, says marketing manager Sally Sturley. "People want value for money, and they expect more on their plate."

While Brakes has recently introduced a healthy choices range to address concerns about fat, salt and sugar, indulgence is the main priority at Christmas, she says.

"Customers want some 'lighter' options like salmon and more inspiring vegetarian products, but fat content is not a major concern."

Convenience and flexibility are top of the priority list, to which Brakes is responding with products such as a premium chocolate mousse that comes ready mixed in a bag with a nozzle and can be piped onto desserts or served on its own (pictured right).

Other new products in its Christmas range such as baby corn on the cob and asparagus tied with garlic leaves can be served with a main dish or as a starter, she says. New options for vegetarians include a mushroom, parsnip and cranberry rosti tart, a caramelised onion, pear and fig cheesecake and a goat's cheese and red pepper terrine wrapped in aubergine, which provide a welcome alternative to puff pastry, says Sturley. "When it comes to group bookings, the whole decision can be swayed by the choice of vegetarian option."

Highlights of the new desserts range include a pyramid shaped hazelnut crème brulee, a spiced fruit salad in mulled wine that can be served warm, and a series of liquer-based tortes and cheesecakes, says desserts and bakery product manager Simon Cannell.

"Christmas is a great opportunity to get customers to try something unusual. If it sells, they might just put it on the main menu."

Related topics NPD

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