Frank Dale Foods Brochure - Portfolio - Page 10
Trend Watch
With almost 30 years of experience within foodservice, Frank Dale
has seen trends come and go. But what is currently predicted to
become in vogue? Here we track the rising trends.
1. Affordability
We are conscious that customer buying patterns will largely be driven
by affordability. The Frank Dale portfolio provides a broad choice
of quality products in different pack sizes, designed to suit a range
of budgets. We manufacture in a foodsafe factory environment.
Given the scale of production, it’s hard to replicate the economic
advantages.
2. Precious Energy
Given an ever-increasing awareness of the impact of human
activity on the environment, there is continuing pressure to reduce
energy usage as the nation works towards net zero. Everyone
from consumers to farmers, retailers and suppliers are looking
for new ways to reduce costs whether that be at home or in the
foodservice setting. Purchasing frozen buffet products from a scaled
manufacturer ensures lower energy costs combined with minimal
wastage, both representing a positive move for the planet while also
benefiting foodservice providers by saving money when compared to
the costs associated with making the products from scratch.
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3. Real & Recognisable
Processed foods are increasingly avoided in favour of options that are
recognisably natural in make-up. There is also a growing awareness of
the macro-nutritional value of foods with many opting for those that are
higher in protein or fibre and lower in saturated fats or sugars.
4. Questioning Ingredients
The ‘naturalness’ of foods is a major concern and people are more aware
of the nutritional value of foods as well as the ingredients they contain.
Ultra-processed foods are being swapped for less processed ones and
there is a growing mistrust of ingredients that customers either don’t
recognise or are already aware of their dubious merits. The Frank Dale
range has always been based on products featuring familiar high quality
store cupboard ingredients to create trusted natural flavours. Frank Dale
manufactures its creams, sauces and toppings in-house using simple
ingredients.
5. Beige Comforts
Familiar, simpler foods are still favoured over ‘riskier’ less well-known
options. However, there is now a willingness to consume more
adventurous choices at affordable price points but, as expected,
affordability, sustainability, and healthiness take precedence over
adventure. Food remains a pleasure that consumers aren’t willing to
give up and budget-friendly beige staples that offer comfort are often a
go-to when the going gets tough. Frank Dale’s quiches and pies offer a
familiar yet premium taste experience but with the option of a modern
twist, as evidenced in its vibrant mini quiches featuring shortcrust pastry
made with beetroot and spinach to create an eye-catching and always
delicious spread.
