Con­cepts to go

Onboard Hospitality - - Opinion -

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.

Hot stuff

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.

La­bel logic

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

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