The rise in popularity of fast food is quite evident on any UK high street, with delivery riders everywhere.
According to Statista Research Department, the UK’s fast food and takeaway sector had an estimated market size of £23.1 billion as at April 2025.
According to Mintel, eight in ten adults in the UK enjoy ordering deliveries and takeaways, which is a big chunk of the population.
More than half would like the opportunity to mix and match different cuisines, which provides the perfect opportunity for foodservice operators offering a variety of different fast foods to enter the takeaway and delivery market or to expand within it.
Chicken continues to be one of the most popular fast food options and according to data from market intelligence platform Meaningful Vision released earlier this year, further growth is expected.
The data showed a 1.1% increase in visitor traffic to chicken restaurants in the fourth quarter of 2024 compared to the same period in 2023.
One of the reasons that chicken is so popular is that it is perceived as a more affordable and a healthier option. It’s available in breast, thigh and wing formats, through to burgers and nuggets.
Oli Sampson, MD of frozen food distributor Central Foods, comments: “Operators offering fast food should seriously consider including chicken products on their menus. It’s also important to offer gluten-free options, given that one in 100 people has coeliac disease and needs to avoid gluten. The Golden Valley Foods poultry range supplied by Central Foods includes a number of gluten-free chicken products which are so tasty they will appeal to all, not just those with dietary requirements.”
The Golden Valley Foods gluten-free Southern fried breaded chicken goujons are perfect served with fries, while the Golden Valley Foods chicken schnitzel is great in a bun. Both are made with 100% chicken breast meat.
Plant-based dining is very much here to stay now, and food service operators need good quality, tasty products to meet this demand.
Although an increasing number of people identify as vegans or vegetarians, it’s the rise in flexitarianism that is really fuelling the boom in demand for meat-free or dairy-free products. These so-called flexitarians are people who want to reduce their meat or dairy intake, perhaps choosing to avoid meat or dairy products for a few days each week. Ten per cent of people questioned in a Vegan Society survey earlier this year fell into this category.
“By opting for good quality, tasty plant-based products, foodservice operators will ensure that the plant-based range is popular with everyone, not just those with dietary requirements,” adds Sampson.
“One easy way of integrating veggie options onto the menu is to swap familiar meat products with plant-based options. Using items like veggie mince, meatballs and sausages in familiar dishes like shepherd’s pie, lasagne, chilli or pasta menu items will encourage take up.
“Items like the KaterVeg! vegan mince and the KaterVeg! vegan meatballs are high in soya protein and low in saturated fat and sugar, plus a source of fibre, and can be a great way of introducing plant-based protein to diets. Another benefit to caterers is that they can be more cost-effective too.”
Diners’ interest in fresh and tasty products is unwavering, they’re looking for great tasting, quality ingredients to inspire everything from buddha bowls, main salads, and sandwiches right through to the salad garnish, boosting burgers and complementing dishes.
Whilst salad is synonymous with the summer months, its versatility across menus makes it a staple in menu planning all year round. Florette Foodservice products can easily adapt to trending menus spanning meat and meat free dishes, alongside a variety of cuisines.
The UK’s No. 1 salad brand (Nielsen), Florette, provides a range of foodservice products that tick all the boxes when it comes to taste and freshness. Customers will also benefit from consumer awareness, understanding and recognition of the Florette brand in retail.
Gwyn Jones, Head of Commercial for Florette Foodservice says: “We’ve created a bespoke foodservice range for operators large and small at Florette Foodservice. Our washed and ready to eat range is a convenient solution for chefs improving efficiency in the kitchen. We’re backed by the expertise, supply chain resilience and quality assurance of our parent company Agrial.
“We’ve been working successfully within the foodservice arena for many years and have an excellent track-record. In recent times, we’ve been approached by more and more customers looking for high quality products that they can rely on to mitigate the risk of service and quality issues they have experienced due to increased climate and supply chain challenges.
“Our range is manufactured in a dedicated foodservice operation here in the UK, further strengthening its freshness guarantee and mitigating availability issues that occur across the sector.”
Rhia Harry, Research and Insights Manager at Bidfood, comments: “Consumers are increasingly seeking out nutrient-dense and whole-food options when dining out. There’s been a lot of noise around ultra-processed foods (UPF) and their impact on our health, especially how much these foods appear in our daily diet.”
Bidfood’s 2026 Food and Drinks survey has revealed that while the UPF debate continues, traditional health priorities still matter, with consumers focused on reducing fat, sugar and salt, while boosting fibre and nutrient-dense foods. In fact, 48% of consumers have tried eating nutrient-dense foods such as oily fish, avocados, berries, and nuts when eating out, and are happy to do so again (CGA by NielsenIQ). Moreover, 47% have tried to reduce ultra-processed food consumption when eating out; therefore, wholesale strategies must evolve to support operators who are responding to these shifting consumer expectations (CGA by NielsenIQ).
Now more than ever, consumers are associating wholefoods with authenticity, transparency of ingredients and better health credentials, so they’re a great way to enhance trust, which is key for brand loyalty. “One of the key trends we’ve identified for 2026 is ‘Whole Lotta Goodness’, which is all about going back to basics: less ultra-processed food and more minimally processed wholefoods. Think wholegrains, pulses, nuts, seeds, fresh or frozen veggies,” adds Harry.
“It’s the little changes that make a big difference, so consider making subtle enhancements to familiar dishes, like risotto, for example, and incorporate grilled asparagus, miso mushrooms or creamy butterbeans to give it a fresh, modern twist.
“And because consumers love to make dishes their own, consider giving them the option to customise their plates with wholefood toppings. Salads are ideal for this! Take the infamous Caesar salad – give your customers the option to reinvent this iconic dish by offering toppings rich in protein, like grilled chicken breast, mackerel, salmon or even crispy chickpeas. It’s simple, flexible and adds a fun element to diners’ meals.”
With 82% of consumers eating takeaway options in 2025, on-the-go food remains a huge opportunity (Mintel). To stay ahead of the curve, operators need to tap into the trending formats that deliver on both indulgence and value.
One of Bidfood’s biggest trends for 2026 is ‘Topped and Loaded’, which is all about generous flavour-packed dishes that feel premium, but are also affordable. Think loaded fries, hash browns, jacket potatoes, nachos, or even sweet treat versions like pancakes and waffles.
“And the more toppings, the better! This trend is driven by value for money, with 57% of consumers saying it’s their top influence when choosing a food-to-go venue, and 56% highlighting affordability (CGA by NielsenIQ). By layering dishes with extras like oozing, melted cheeses, pulled tender meats, sauces and herbs, foodservice operators can offer premium ingredients in a way that feels generous and at a great value,” says Harry.
“To keep your menus fresh and exciting, rotate seasonal or themed dishes. For example, with Christmas around the corner, why not try a festive roast loaded fries topped with shredded turkey, stuffing and cranberry sauce? It’s a fun, limited-edition twist that’ll keep consumers engaged and boosts upselling opportunities.”
Helen Bowyer, Commercial Director – Foodservice, at The Compleat Food Group, home of Wrights and Vadasz, comments: “Health is a growing priority for consumers, extending beyond front-of-pack labelling of sugar, salt and fat. Today, the focus on health and wellness has spilled out of gyms into everyday eating, resulting in a deeper understanding of what we consume and how it affects both our bodies and the planet.” Mainstream media has played a big role in educating consumers, raising expectations of what “good food” should deliver. In foodservice, this means a greater focus on nutritional offerings that support gut health, deliver functional benefits such as fibre and protein, and cater to flexitarian lifestyles.
Compleat Foodservice has responded to these trends by working with Symplicity to develop a range of fermented vegetable-based pies that align with both plant-based and gut-health trends. The Mince, Stout & Onion Pie, Cumin Spiced Keema Pie, and Chorizo Style & Butter Bean Pie offer bold, satisfying flavours. Each incorporate fermented ingredients to support digestive health, helping operators serve food that’s both functional and flavourful.
The UK food-to-go market is forecast to grow by over £1bn in the next five years (IGD), driven by demand for convenience, affordability, and quality. It’s popular with time-pressed consumers such as commuters, city workers, and blue-collar employees, as ready-to-eat formats fit seamlessly into daily routines.
Cost of living pressures have also made food-to-go an attractive alternative to sit-down meals, offering lower price points than pubs and restaurants and representing strong value for money. Whether it’s a hot snack or a sweet treat, consumers are seeking quick, satisfying and affordable indulgences that don’t compromise on taste or quality.
“Wholesalers can support foodservice operators by offering portable and handheld formats that are flexible across different mealtimes and occasions,” adds Bowyer. “These products, such as pastries and slices, can also be easily transformed with seasonal twists like pumpkin-spice, or elevated with premium ingredients such as quality meat, or fresh vegetables. Hot food formats are also increasingly popular, offering satisfaction and convenience for consumers on-the-go, especially as we head into winter.”
The Compleat Food Group offers a range of options to help meet the growing consumer demand for plant-based lifestyles. One of the most popular options is the Wrights Frozen Unbaked Vegan Sausage Roll – an award-winning product that provides a reliable option for bakeries and foodservice operators looking to attract vegan, vegetarian and flexitarian consumers with a product that feels familiar, and tastes just as delicious as a meat equivalent.
Building on this success, The Compleat Food Group has introduced other plant-based versions of classic meat products, such as the Beef & Vegetable Pasty, which is a firm favourite with consumers.
The range has expanded with Symplicity pies, which showcase innovative production methods and incorporate fermented vegetables to deliver both flavour and functionality.
Vadasz’ range of fresh, live-cultured pickles and ferments are a popular choice for foodservice operators, providing gut friendly benefits without the challenges of producing in house. Available to wholesalers in one-kilogram tubs, its Kimchi, Red Onion Pickle, and Garlic & Dill Sauerkraut are ideal for chefs looking to bring crunch and vibrancy to their dishes.
Miles Roberts, Managing Director, Creed Foodservice, comments: “In the midst of a highly price-sensitive market, service levels and trust have to underpin everything we do. Prices will always fluctuate – that’s a constant in our industry – but relationships built purely on cost will never be a strong foundation for long-term success. When prices rise, that relationship can quickly weaken. What truly drives growth and customer loyalty is trust, reliability, and consistent service – and that’s what we have established our reputation around.
“As a business with family values at its core, family is more than just part of our story – it’s at the very heart of who we are. We’ve built our name on integrity, trust, and a genuine passion for supporting the people we work with, from our loyal customers to our dedicated team.
“Looking at sustainability – this continues to be central to our operations, as consumer expectations evolve. Around half (45%) of consumers express strong concerns about making environmentally friendly choices (Vypr), and this is a continual journey for us.”
Over the past year, Creed Foodservice has introduced accredited Hydrotreated Vegetable Oil (HVO) for local routes in Gloucestershire. HVO burns efficiently, with a carbon footprint 90% lower than diesel, saving 61tCO?e to date. While it’s not the final step in Creed’s emissions reduction journey, it represents a meaningful move towards the company’s long-term sustainability goals. In addition, through improved route planning, Creed saved over 302,000 miles between January and September 2024 – cutting emissions and fuel use.
“At the heart of everything we do, however, remains service. Over the past year, for example, our teams have hosted quarterly, sector-specific insight days on key topics such as ‘Care Home Dining Experience’, ‘Creating Memories at Christmas’ and ‘Dysphagia Management and IDDSI Training’. We also elevated our industry-leading outdoor Food Festival in 2025, welcoming over 400 customers and 100+ suppliers to share insights, innovation, and inspiration,” adds Roberts.
“We take the time to truly understand each customer – their pressures, opportunities and ambitions. This isn’t a rinse-and-repeat operation; our approach is always bespoke. Every customer is treated as an individual, supported by a team that includes marketing experts, development chefs and account managers – all working together to help them reach their full potential. This individuality is going to be key in 2026.”
Fenton Packaging Solutions Managing Partner of Sales David Wilson and Business Development Manager Mark Woods, comments: “Since the pandemic, more people regularly work from home and there is an ever-increasing range of delivery options, with a recent influx of American brands wanting a share of the market.”
Technology is increasingly being used to identify demographics and consumer behaviour, which then drives targeted marketing. Meanwhile, food preparation factories are moving towards greater automation to reduce labour costs – such as a buttering machine in a sandwich producer which can save two salaries.
Protein is very much at the forefront, alongside calorie labelling. Supermarkets and food producers tend to use a red, amber, green traffic light system to steer the customers from less healthy foods towards healthier food. These systems can also help the food producers gain their healthy living awards which help to build trust with their customers.
Meanwhile, sustainability has risen up the agenda, but there is no consistent infrastructure to support the execution of sustainable choices. The drive to get rid of single use plastics has pushed more companies to use compostable packaging or a plastic item that can be recycled in a circular packaging system.
According to Lumina Intelligence, the UK food-to-go market is forecast to reach £24 billion in 2025. The choices have never been so varied, and are expanding rapidly, but it will be the survival of the fittest as the consumer has so much choice.
Since the pandemic, home baking has seen a huge increase, and there is no sign of that trend slowing, so there will be more demand for bakery ingredients and packaging.
Plastic is not dead and through innovation it can often provide the most practical, sustainable and cost-effective way to deliver and present food.
In general, the best-selling packaging is made from certified recycled PET, compostable pulp and ‘no intentionally-added PFAS’ solutions.
For food production, Fenton’s best-selling packaging solutions are Napoli ice cream containers, buckets and platters.
Tom Styman-Heighton, Development Chef at Funnybones Foodservice, comments: “Grab and go has become increasingly popular over the last few years, particularly thanks to its convenience factor. Think finger food – anything that requires cutlery inevitably hinders the ability to enjoy on the move. With grab and go representing a huge category, there is also the chance to weave in broader industry-wide trends too, such as demand for international and fusion food.
“For example, rather than a standard Cornish pasty, wholesalers could stock Funnybones’ Jamaican Patties. Wrapped in sunshine-yellow, turmeric-spiced, flaky pastry, the patties are available in three authentic flavours. Choose from punchy jerk chicken, medium-spiced beef, or mild vegan-friendly stew peas.”
Wholesalers can capitalise on the meal-deal connotation of food to go by offering a classic Caribbean side, such as rice ‘n’ peas, plantain, or cassava fries (or an ambient product such as Funnybones’ Grace Plantain Chips and Exotic Chips ranges to minimise heating logistics), and a drink to wash it all down.
The more savoury sibling of banana, plantain adds a subtle sweetness to dishes and complements Caribbean cuisine particularly well – though it is also compatible with South American and African food as well. Funnybones’ plantain is bias-cut for enhanced presentation and parboiled for convenience. Chefs simply require a matter of minutes to bake, grill or fry them to develop a crispy exterior.
“While health and sustainability issues are both gaining visibility in the foodservice industry, operators should be conscious they’re not leaning too far into these trends and are therefore isolating customers that may want to indulge,” adds Styman-Heighton.
“On the health front, wholesalers can offer a balanced solution with products that cater to health-conscious diners. For example, unlike flour variants, corn tortillas are naturally suitable for gluten and dairy-free guests, and are low in fat, salt, and sugar. Likewise, Funnybones’ Mexican Lime Cheesecake is ideal for customers looking to treat themselves without the guilt. Made using creamy avocado to enable less full fat cream cheese, this dessert is spiked with zesty lime, making it refreshingly light, and is gluten-free to boot. It arrives conveniently pre-portioned to ensure consistency, but operators could easily chop it down into smaller bites and serve as a coffee-and-cake-combo.”
Frances Booth, Head of Marketing at Lotus Bakeries UK, comments: “Takeaway food is becoming increasingly popular as customers look for a quick bite to eat on the go. A busier way of life means that many are now resorting to snacking instead of enjoying the standard three meals a day, so operators need to ensure they are catering for this new consumer. Biscoff® XL Snack Packs are ideal for driving impulse purchases and help to grab the attention of customers who may have just popped in for a hot drink. Ideal for munching on the go, each pack features two Biscoff® biscuits, made from natural ingredients and free from artificial additives and preservatives.”
When eating out, delivering an experience is essential, which has resulted in operators adding more extravagant and indulgent menu items.
To help operators capitalise on this trend of elaborate dishes, Biscoff® has developed a range of professional products that make it simpler to inject the distinct caramelised taste of Biscoff® into bakes.
The 3kg or 8kg tubs of Biscoff® Spread can be whisked into batters or icings whilst the Biscoff® Topping Sauce helps operators create a trending ‘drip cake’. To deliver the distinctive Biscoff® crunch, Biscoff® biscuit crumbs can be used in cheesecakes or to top cakes and muffins.
“The Biscoff® One Piece is the ideal hot drink companion. Offering a complimentary biscuit is central to driving loyalty as this makes customers feel more valued, and when it comes to which biscuit to provide, 67% of customers agree it has to be Biscoff® (Independent research 2025). Each biscuit is individually wrapped to preserve freshness, ensuring that customers can always enjoy the moreish taste and texture of Biscoff®,” adds Booth.
“Customers crave the taste of Biscoff® and many foodservice professionals want to capitalise on this by adding a complementary Biscoff® One Piece to hot drinks or using Biscoff® in bakes. This year, we have launched many successful partnerships with venues, such as Farmhouse Inns, Insomnia Coffee, Auntie Anne’s and Krispy Kreme, all of whom have discovered the power of Biscoff® on their menu.”
To support foodservice customers using Biscoff®, Lotus Bakeries UK has launched a Created With partnership. Operators developing new Biscoff® creations for their menu promote these with the prestigious ‘Created With’ stamp, which reassures customers that this product showcases the iconic taste of Biscoff® and helps venues stand out in a competitive market.
Mark Wetherill, QuornPro Head of Culinary, UK and Nordics, comments: “More and more diners are becoming aware of the importance of a protein rich diet, and whilst protein has typically been linked to meat and fish on menus, we’re showing foodservice operators that there’s another option.
“Made with our protein-packed mycoprotein, QuornPro’s range of foodservice products provide chefs with endless opportunities to create exciting menus. With a taste and texture almost parallel to meat, we are on mission to become the protein of choice for chefs.
“Foodservice operators need to create menus featuring a variety of proteins that are not only delicious but also sound and look appealing too. Vegan and vegetarian dishes are no exception to this.”
Recent consumer research revealed that 56% of consumers now consider the protein intake in their diet. Mycoprotein, soya, and tofu were all rated ‘highly appealing’ by those who are engaged with protein intake (Toluna). Quorn mycoprotein is not only high in protein but also high in fibre, low in saturated fat and contains all nine essential amino acids, making it a complete protein source.
For many years, alt-meat brands have been used as alternatives on menus for vegans and vegetarians, but Quorn is working with customers to show them that the products are for everyone. The brand is working with foodservice partners to make Quorn available and accessible to everyone, whenever and wherever they are making food decisions.
“Our thick-cut juicy Vegan Beef Burger remains a showstopper on menus. Burgers are a top menu choice, so we developed QuornPro’s Vegan Beef Burger to help operators meet demand for an incredible tasting, great quality protein,” adds Wetherill.
“Made from mycoprotein, the delicious QuornPro Vegan Beef Burger is primed to take centre stage. Grill it, griddle it, slice it, or dice it. Stack it high in epic burgers or toss it in a stir fry with a flourish of toppings, sauces or sides. Whatever you do with it, prepare to make mouths water.”
QuornPro recently launched ‘Kitchen Kings’, a new frozen vegan gluten free range designed to remove complexities for chefs when catering for diners with allergies and dietary requirements.
“We want to make chefs’ lives easier and what better way than to create products that are fast, simple to prepare, nutritious, sustainable and cost effective,” says Wetherill.
“QuornPro Vegan Savoury Bites are thick-cut, juicy and super satisfying. Amazing in stews, pies and everything. And the tastiest thing of all? How quick and cost-effective they are.
“QuornPro Vegan Pieces are conveniently diced and versatile. Perfect in pasta, curry… or whatever is on the menu! Ready in no time, these pieces help you keep on track and on budget.”
Barnaby MacAdam, Development Chef, Santa Maria Foodservice (Paulig PRO), comments: “Right now, one of the biggest trends shaping the market is the nation’s growing appetite for bold, authentic international flavours. From grab-and-go bites to sit-down dining, consumers are seeking out fresh, adventurous, and globally inspired food experiences – and it’s influencing the way operators design their menus.” According to Bidfood’s latest 2026 trends report, more than half of consumers (54%) are keen to try new and unique cuisines when eating out (CGA by NielsenIQ), while research from HRA Global shows that almost three-quarters (73%) are drawn to products inspired by global dishes (HRA Global). Add to that the 90% of consumers open to experimenting with international flavours (HRA Global), and it’s clear that curiosity is driving the nation’s appetite.
For wholesalers, this represents a golden opportunity. The demand for creativity and fusion is stronger than ever – with 57% of consumers now saying they enjoy dishes that mix multiple cuisines (Mintel). Think Indian-Italian mashups, Korean street food favourites, or Eastern Mediterranean-inspired wraps and bowls. The message is simple: flavour sells.
Among all the global influences, Eastern Mediterranean cuisine is fast becoming the star of the show. From Greece and Turkey to Lebanon and Jordan, its bold spices, vibrant colours, and naturally health-forward dishes are striking a chord with today’s diners. In fact, 86% of UK consumers say they want to eat more of this cuisine when dining out (Paulig PRO) – a powerful signal that this isn’t just a fleeting trend.
“But it’s not only about flavour – it’s about balance, health, and quality. UK consumers are more mindful than ever, with 44% describing themselves as health-conscious and 76% willing to pay more for high-quality ingredients (Lumina Intelligence). That makes Eastern Mediterranean food – rich in grains, vegetables, olive oil, and aromatic herbs – the perfect fit. It delivers indulgence without the guilt and vibrancy without the fuss.
Fusion is also fuelling the trend. The versatility of these ingredients means operators can add a twist to familiar dishes with ease – a spoon of harissa to elevate a handheld burger, a sprinkle of za’atar to lift a salad, or preserved lemon paste to bring brightness to a wrap,” adds MacAdam.
“In short, consumers are craving authenticity and adventure, and wholesalers have a key role to play in helping operators deliver it. Stocking ingredients that speak to this global fusion movement – from Korean condiments to Mediterranean marinades – will be essential to stay ahead of the curve and satisfy Britain’s ever-curious tastebuds.”
Rachel Wells, Commercial Director at St Pierre Groupe comments on behalf of the St Pierre brand: “Premiumisation continues to dominate across bakery, and foodservice is no exception. Operators are upgrading their bread carriers to brioche and seeded brioche buns to elevate menus, charge more, and deliver an experience consumers perceive as worth paying for. With diners tightening their budgets but still seeking indulgent, restaurant-quality meals, there’s growing demand for affordable upgrades that enhance perceived value. Brioche perfectly fits this “treat yourself” mindset, enabling operators to elevate the everyday and wholesalers to benefit from an uplift in basket spend. The desire for premium, versatile products that elevate simple dishes remains one of the most powerful category drivers going into 2026.”
St Pierre’s best-sellers continue to be the St Pierre Brioche Buns, Seeded Brioche Burger Buns and Brioche Hot Dog Rolls. Each is pre-sliced for convenience, boasts an extended shelf life, and delivers the premium quality and authentic French taste consumers expect from St Pierre. They are ideal for operators looking to upgrade their menus, whether for gourmet burgers, barbecue builds or creative brunches. These formats are also driving incremental value for wholesalers, as customers increasingly trade up from standard rolls to premium brioche options.
“St Pierre continues to perform, driving both value and volume growth. We remain the UK’s number one brioche brand and one of the fastest-growing names in rolls (Circana). Our performance reflects shoppers’ and operators’ appetite for quality bakery products that elevate menus and enhance dining experiences. By offering authentic, versatile, and premium options, we’re helping wholesalers meet demand from both the out-of-home and retail channels,” adds Wells.
“Wholesalers should focus on driving “easy premiumisation” across their bakery ranges. Offering ‘good, better, best’ options allows operators to choose premium buns and rolls that deliver better margins and elevated customer experiences. This trade-up strategy creates a win-win for all parties – consumers enjoy a more indulgent meal, operators can justify a higher price point, and wholesalers benefit from increased sales value. Stocking trusted brands like St Pierre ensures consistent quality and recognisable branding that supports repeat purchase.”
The brand works closely with wholesale partners through collaborative planning, engaging POS materials, and data-driven recommendations to help them unlock growth. Its extended shelf life offers clear logistical benefits for wholesalers and foodservice operators alike, while its merchandising support and seasonal activations – from limited editions to campaign-led displays – help drive sales all year round. Whether in-depot, online or through tailored activation plans, the brand supports wholesalers in positioning St Pierre as the go-to premium bakery brand.
Matt Grenter, Sales Manager, Symphonie Pasquier, comments: “The demand for takeaway and delivery continues within the foodservice industry as customers grab food and drink to enjoy on the go or use one of the many apps to order the convenience of a delivery – at home, at friends, at work etc. Most sectors of foodservice have been party to this trend with the delivery companies visiting Pret and Costa for breakfast and lunch deliveries as much as evening meals from a local restaurant.”
Health and sustainability are definitely a focus for customers, who are looking for products with high quality and natural ingredients that are made with the environment in mind. Symphonie Pasquier products use whole ingredients, such as 100% French flour and cage free eggs, and all the brand’s cocoa is Rainforest Alliance Certified. Its recipes are simple, authentic and are made without artificial flavours or colours. To ensure everyone can enjoy the delicious French pâtisserie, it is free from animal gelatine, making it suitable for vegetarians. Symphonie Pasquier’s commitment to health and sustainability extends beyond its products, and it is a member of the association ‘Pour une Agriculture du Vivant’, which advocates agroecology to regenerate soil and maintain biodiversity.
“Balancing the desire to satisfy sweet cravings alongside growing awareness around small portions, café gourmand has become increasingly popular. This is the French tradition of serving miniature pâtisserie alongside hot beverages, putting a continental twist on British elevenses or popular afternoon tea. When it comes to serving elegant, bite-sized pâtisserie, Symphonie Pasquier’s Petits Fours deliver an array of choice, from financiers and entremets to tartelettes and eclairs. Alternatively, operators can serve a vibrant selection of macarons with a crisp almond shell and creamy ganache filling. We have an assortment of flavours from classic vanilla, chocolate and raspberry to more adventurous banana, redcurrant and caramel biscuit. All our products are carefully crafted by our expert pâtissiers and made to traditional recipes,” adds Grenter.
“Customers increasingly want to try something unique and exciting, so desserts that reimagine classic favourites are becoming popular. This is certainly true for our new tartelettes which put a delicious spin on the traditional lemon meringue tart. Whether it’s the Tartelettes Passion Meringuées ‘à l’Italienne’ or the Tartelettes Fruit Rouges Meringuées ‘à l’Italienne’, both contain a zesty jelly and cream filling encased in buttery pastry and topped with an elegant swirl of poached meringue. Rapidly frozen to preserve their exquisite taste and appearance, these tartelettes allow operators to easily add something a little different and luxurious to their menu.”
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