Chilled foods Table ls Continued Product area Key product development Fish and seafood Seafood Increased in popularity. Convenience and further processing make eafood more attractive Dips, pate and Products are convenient, no preparation and reflect trends seen across other food groups e.g. vegetarian, healthy eating, ethnic Lend themselves to the snacking culture Pares-especially fish are ideal for starters and entertaining, with the emphasis on presen fresh the huge range of sandwiches now avallable nts to compete with Dips- ideal complementary products for crisps and snacks A success story of the 1990s Huge range of different bases and toppings, reflect of the trends seen across all food groups i.e. vegetarian Perceived as a snack, but also popular as a main meal Suits todays lifestyles of minimum cooking and no preparation Pastry products Pastry products still popular with the fillings reflecting vegetarian, healthy eating, traditional- poultry meat, fish and vegetables Many different formats and use of different pastries e.g. filo pastry Lattice topped became popular Individual pies as well as family pies- ideal for single-person households and snacking Recipe dishes Indian, Italian and Oriental meals are outstripping traditional and ready meals meals as popular alternative for consumers Kit meals such as Fresh Creations and Just Cook (packed individually and arranged together in one cabinet, so combinations an be selected)(from Sainsburys)enable customers to create restaurant-quality meals for two in 10 minutes More indulgent and up-market foods e.g. Tesco's Finest and Marks Spencer Cafe Specials for eating in rather than eating out Snack meals suit today's lifestyles with family members eating different foods at different times. Vegetarian, healthy eatin childrens products. Easy, convenient, microwave, reheat Meat alternatives such as Quorn giving choice in basic raw material e.g. minced, cubed and in recipe dishes, and complete meals Poultry recipe dishes and ready meal new products now outnum ber red meat Fresh pasta has grown in popularity, with the perception of it being 'quicker to cook'and'because it's"fresh"it's better Pasta and sauces create quick, convenient meals with that Mediterranean healthy image Filled pasta with an Italian-style bread is a quick-to-prepare meal Many different ethnic styles to accompany the many different dishes from India, China, Thailand. R repared and convenient for quick reheating in either the m ave or the oven More authentic styles as consumers become more knowledgeableTable I.5 Continued Product area Key product development Fish and seafood Seafood (continued) • Increased in popularity. Convenience and further processing make seafood more attractive Dips, paˆte´ and spreads • Products are convenient, no preparation and reflect trends seen across other food groups e.g. vegetarian, healthy eating, ethnic and traditional • Lend themselves to the snacking culture • Paˆte´s – especially fish are ideal for starters and entertaining, with the emphasis on presentation • Sandwich spreads – quality and fresh ingredients to compete with the huge range of sandwiches now available • Dips – ideal complementary products for crisps and snacks Pizzas • A success story of the 1990s • Huge range of different bases and toppings, reflecting some of the trends seen across all food groups i.e. vegetarian, healthy eating, children’s, ethnic • Perceived as a snack, but also popular as a main meal • Suits today’s lifestyles of minimum cooking and no preparation time Pastry products • Pastry products still popular with the fillings reflecting vegetarian, healthy eating, traditional – poultry meat, fish and vegetables • Many different formats and use of different pastries e.g. filo pastry • Lattice topped became popular • Individual pies as well as family pies – ideal for single-person households and snacking Recipe dishes and ready meals • Indian, Italian and Oriental meals are outstripping traditional meals as popular alternative for consumers • Kit meals such as Fresh Creations and Just Cook (packed individually and arranged together in one cabinet, so combinations can be selected) (from Sainsbury’s) enable customers to create restaurant-quality meals for two in 10 minutes • More indulgent and up-market foods e.g. Tesco’s Finest and Marks & Spencer Cafe´ Specials for eating in rather than eating out • Snack meals suit today’s lifestyles with family members eating different foods at different times. Vegetarian, healthy eating, children’s products. Easy, convenient, microwave, reheat • Meat alternatives such as Quorn giving choice in basic raw material e.g. minced, cubed and in recipe dishes, and complete meals • Poultry recipe dishes and ready meal new products now outnumber red meat Pasta • Fresh pasta has grown in popularity, with the perception of it being ‘quicker to cook’ and ‘because it’s ‘‘fresh’’ it’s better’ • Pasta and sauces create quick, convenient meals with that Mediterranean healthy image • Filled pasta with an Italian-style bread is a quick-to-prepare meal Rice • Many different ethnic styles to accompany the many different dishes from India, China, Thailand. Ready prepared and convenient for quick reheating in either the microwave or the oven • More authentic styles as consumers become more knowledgeable 8 Chilled foods