Concepts to go
For food providers looking to develop a new concept, the authenticity of the cuisine on offer, as well as the dining experience, is essential.
The food being served should tell a story, saying something about the provider and their brand. And while you don’t have to be Thai to serve Pad Thai noodles, your customers will certainly be more likely to buy into a concept if it’s presented as authentic - an opportunity to ‘travel as they dine’ - or if it emphasises the quality of ingredients.
In the past year sales of our eco packaging increased over 20% but the most significant increase has been in packaging for hot goods, (up 36%) as the grab and go market diversified into more hot food offerings.
Grease resistant deli papers - used to wrap sandwiches, burgers and baked goods, as well as to line trays or as an additional presentational element - are now among our most popular products. And demand for fully-compostable windowed multi-bags and bio pots for noodles, pasta, soups, stews, curries, deli items and desserts reflects consumer eagerness to view their food more clearly.
Versatile products for presenting street food have driven new product launches and packaging concepts in this field are evolving fast.
Free-from and dietary labelling has become a hot topic for packaging designers and caterers and we believe technology has to be the answer. Overprinting packaging with nutritional signposting is now essential and our labelling app (LabelLogic Live) and software (LabelLogic) both automatically bold allergens within an ingredients list.
Custom-designed labelling is up more than 16% on stock label products as more and more providers opt for bespoke labelling to brand their offer stylishly and efficiently while also ensuring they are compliant with labelling legislation at all times.
From vegan and vegetarian to hot Vietnamese pho and umami-centric Japanese ramens, new concepts go from strength to strength. Korean and Caribbean flavours are on the up while Indian cuisine is being reimagined with a street food twist. Similarly, both comfort and ‘dude’ foods (greasy, meaty food which is presumed to appeal to men) which had fallen from grace are being transformed into healthier alternatives.
Versatile products for presenting street food
have driven new launches, and packaging
concepts are evolving