VEG/VEGAN/PLANT-BASED
A growing trend Taking a healthier, sustainably focused approach to food to go is a huge opportunity for operators – so, we spoke to some trail-blazers in the sector. LEADING THE WAY The vegetarian, vegan and plant-based food to go marketplace is more competitive than ever. Consumer numbers around out-of-home lunching are on the rise again post-pandemic, while people are much more aware of healthier options. Throw in the loyalty cards, drive-throughs and evening trading and you have a fascinating and constantly evolving picture. Family-run sandwich supplier, Simply Lunch, has more than 40 years in the trade, vowing to improve lives through delicious food. “We have a strong pipeline of vegan development to meet the needs of this growing and important sector,” said Sam Page, Simply Lunch managing director. “Our aim is to deliver authentic flavours and ensure there isn’t a compromise in quality and taste. We also want to meet the demands of the flexitarian consumer looking to reduce weekly consumption of meat-based protein, so we are
trying to develop traditional core products with a vegan twist to meet these missions.” This flexibility can be seen by Simply Lunch’s product development, responding to a changing demand for flavour profiles. “We have witnessed a shift in consumer preferences, with a growing appetite for more adventurous products,” continued Page. “Influenced by the challenges of lockdown in 2020, this led to a surge in interest in international flavours, as people sought to explore other cultures while unable to travel. Recognising this, we have expanded our range to incorporate innovative flavours inspired by global cuisines, represented beautifully by our fantastic Better by Simply Lunch brand. “There have also been higher expectations for healthy and sustainable consumer missions, as our nation becomes more informed about what foods they should be eating to maintain a healthy lifestyle. Planet-conscious individuals now better understand the impact their food choices have on the environment.” COMING TOGETHER While the emerging desires for a healthier FTG marketplace are a commercial opportunity, there is still a requirement to put correct processes in place. Simply Lunch zone in on innovation, trends and sourcing quality ingredients. “It’s important to ensure our ranges meet various consumer missions,” said Page. “It’s imperative we offer entry through to premium ranges. And our talented development chefs ensure we keep these entry ranges financially competitive. “Interestingly, we have noticed a selection of our premium ranges increase in popularity throughout this cost of living crisis. While there are various theories, it is clear
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25/01/2024 17:10