IRI data reveals that around one-in-five of all meals eaten in Europe are consumed outside the home. A report from IRI GIRA Foodservice suggests this is due to increasingly flexible menu options that cater to a wide range of meal occasions, from breakfast to fine dining, alongside demographic changes such as a more fluid family structure.
Navigating nutrition out-of-home
As consumers opt to eat-out more frequently and the contribution of foodservice menus to overall food intake increases, the sector is coming under mounting pressure to provide better-for-you options that also deliver on taste.
According to new pan-European research from Kerry Taste & Nutrition, 81% of people trying to improve their diet believe that foodservice operators have a responsibility to improve nutrition on their menus.
“People are eating out more frequently and demanding healthy options that don’t compromise on taste. The foodservice industry is also being challenged by public health bodies to address this demand with nutritional improvements to menus,” Karl Buiks, vice president for foodservice, marketing & strategic planning at Kerry, said.
Kerry, the Irish ingredients supplier, hosted an event in London last week where the nutritional credentials of foodservice operators were put in the spotlight. For what Kerry said was the ‘first time’, the closed-door conference enabled ‘information sharing and collaboration’ between major food service operators, including Starbucks, McDonald’s, Sodexo and Greggs.
Kerry’s consumer research identified a number of trends that the supplier believes foodservice operators need to reflect in their menu innovation. Examining consumer attitudes, the group said there needs to be a ‘specific focus’ on transparent menu labelling and natural ingredients.