FOOD AND DRINK REPORT - Waitrose
FOODANDDRINKREPORT20 19 –20
TAHINIWELCO MEKINDNESCAN BEUNDERRATED,but our research this year foundthat we’ve rediscovered our spirit of compassion. People up and down the country are caringand sharing: cooking to help friends, taking homemade treats into work, or baking cakes fora charity event or fête. As well as home cooking, we’re home growing, as this trend goes handin hand with an increase in the number of people growing their own fruit and veg. There’seven been an accompanying boom in crafts and hobbies. Underpinning all this is the sensethat life’s pendulum is swinging away from materialism and towards a desire for peopleto share memorable experiences with loved ones.Taken together, these things point to a rise in compassion and simplicity in Britishlifestyles. It seems that, as the world beyond their front doors becomes increasinglycomplicated, people are doubling down on the things that really matter. Householdsare decluttering to focus on the values – and people – that mean the most to them.At Waitrose & Partners we’re helping customers in every way we can. The standardand care with which we source our food fits perfectly with the ‘quality not quantity’philosophy. Customers in our stores or shopping online know they can trust us onproducts and on the environment. Compassion in World Farming has recently votedus the best retailer in Europe for farm-animal welfare for the third time in a row, andwe will eliminate all hard-to-recycle black plastic from our own-brand products bythe end of this year. And we’ve had an overwhelming response to our ‘Unpacked’ trial,where we’ve removed packaging from 200 products in our Oxford shop, so we’reextending elements of that initiative to three more shops.When it comes to home cooking, we help make things easier for families withour healthy ingredients, short cuts and meal inspirations. And our Partners– our food and service ambassadors – have a wealth of specialist knowledge.With them, Waitrose & Partners provides what people need to createspecial, homespun moments and memories.I hope you find plenty to enjoy in our Food & Drink Report 2019-20.RO B C O L L I N STHE FAC TS& FI G U RE SWaitrose & Partnerscarried out extensiveresearch into the topfood and drink trendsof 2019.We conductedOnePoll consumerresearch on a widerange of topics with2,000 people of allages – not exclusivelyWaitrose & Partnersshoppers. Thisresearch wassupported by focusgroups in whichparticipants wereasked in-depthquestions about theirshopping, cookingand eating habits.Some of the focusgroup participantsshare their views withus in this report.The research isfurther supportedby insights from ourfood, drink and retailPartners. It’s backedup with sales datafrom millions ofpurchases throughoutthe year.All figures arecompared withthe same period theprevious year, unlessotherwise stated.A core element of houmous, tahiniis made from hulled sesame seedsthat have been toasted and ground.It’s now a popular ingredient in itsown right, with searches for tahinipaste on waitrose.com up morethan 700% on last year.NOODLESEasy, delicious and fun, noodles can workas a healthy option or a quick snack.No wonder they’re in vogue. Searches forsoba noodles on waitrose.com are up 83%,udon noodles searches are up 50% andsales of egg noodles have risen 22%.The ramen course at our King’s CrossCookery School is one of our most popular.CELERY JUICEAlmost a social media star in its own right,celery juice is omnipresent in the hands ofinfluencers. Sales of organic celery atWaitrose & Partners are up 30%, whilesearches on Pinterest have risen 2,457%.POSH CRUMPETSIt was only a matter of time before nostalgiabrought back this old teatime favourite.Crumpet sales are up 27% and chefs such asYotam Ottolenghi and Marcus Wareing areinspiring us with toppings like lobster, cocklebutter, or Cheddar and Marmite.ECO CLEANING PRODUCTSKitchens and bathrooms are turning green allover the country. Sales of eco household cleaningproducts at Waitrose & Partners are up 17%, ecolaundry sales have risen 40% and eco dishwashingproducts are up 26%. Even recycled toilet paper isselling 39% more than last year.GRAINSShoppers are going with the grain –in particular, sales of amaranth are up20% while mixed pouches of quinoa,chickpea, bulgur wheat and rice haveseen sales rise by 36%.LUXURY FROZEN FOODShoppers are filling their freezers withcook-at-home croissants and Keralan codready-meals as premium frozen food goesmainstream. Waitrose & Partners’ newpremium range includes King Prawn,Mussel & Clam Tagliatelle and an ItalianSlow-Cooked Pork Belly.SKEWERSFrom street-food trucks to hipsterkebab joints, skewered food is at thesharp end of fashion. The trend is easyto replicate at home, using leftovermeat and veg from your fridge. Four outof five of the bestselling barbecue meatlines at Waitrose & Partners are kebabs,while sales of metal skewers are up 9%.SEAWEED AND MOREThis year, many of us have been choosingingredients from the sea. Delicious in theirown right, kelp, algae, samphire and noriall add umami flavour to dishes. Searchesfor ‘aonori seaweed’ are up 127% onwaitrose.com. And ‘seaganism’ – a vegandiet but including sustainable seafood– has been gaining a following.VEGAN READY-MEALSSales of these are doing so well that they’veovertaken their vegetarian counterpart forthe first time. Vegan favourites includemushroom carbonara and paella.W H AT L E D TH E WAY I N20 19GOINGUPPartner & Managing Director, Waitrose & PartnersWAITROSE & PARTNERS FOOD & DRINK REPORT 3
T REND ONET R END TWOMINDF U L S P ENDINGBritons are moving towards a simpler existence.Our research found that families are refocusing onthe fundamentals – cooking uncomplicated meals,growing their own food, taking up a traditionalhobby and turning their backs on materialismCI30% OF USgrow ourown foodnstead of defining happiness by achievements or possessions,we’re appreciating simpler pleasures. Six in 10 Brits say that sharingmemorable experiences with loved ones is their priority, comparedwith just 4% who say acquiring ‘things’ is their main concern. Four in10 people believe they’ve become less materialistic over the past decade.Eating together as a family is key to creating memorable experiences,but a fifth of people say they’re cooking simpler meals than they usedto. We’re taking shortcuts such as using pouches of rice or grains, usingfrozen chopped vegetables or herbs, and batch cooking – more thana third of people in our research say they’ve made use of each of these.‘We know nearly half of Brits cook weekday evening meals in under30 minutes and we’re seeing a desire to remove the “fog” of multipledecisions,’ says Stephanie Chafor, Partner & head of grocery buyingat Waitrose & Partners. ‘People are looking for fewer ingredients,fewer steps and fewer decisions, especially mid-week.’To turn this spare time into quality time, almost half of us (and 57%of 18-24 year olds) are using it for hobbies – including growing our ownfood (30% of respondents). The main reason (given by almost two-thirdsof hobbyists) is that these pastimes help with mental wellbeing. A thirdsay they do hobbies to be kind to themselves, while nearly a quarterare fed up with life’s hectic pace.20% OF USare cookingsimpler meals47% OF USare trying tocreate moretime for hobbies38%SIM P LEA L I S O N O A K E RV E EPartner & Food Editor4 WAITROSE & PARTNERS FOOD & DRINK REPORT‘We’re seeingan interest in“controlleddiscovery”. Peopleare exploringnew tastes andadventures, butwithout makinga big commitment.’N ATA L I E M I TC H E L LPartner & Head of ProductInnovation46%OF US AREBUYING FEWERLUNCHES OUT41% WHILE JUST4% of us rateowning morethings as personallyimportant61LI F E49%%OF US SAY SHARING MEMORABLEEXPERIENCES WITH LOVED ONES ISTHE MOST IMPORTANT THING TO US36%OF US AREGOING tothe publess oftenOF US GO OUTless for mid-weekdinners at mid-rangerestaurantsOF US SAY WE BUYless unnecessary ‘stuff’HOW MANY HOT DRINKS DO YOU BUY PER WEEK?2CUPS PER WEEKTHEOF US HAVE BECOMELESS MATERIALISTICOVER THE PAST DECADE‘In many areas we’re seeing a “Good Life”approach to food and cooking. For example,people growing their own produce. We thinkit’s driven by a number of things: takingcomfort in a simple approach to living, savingmoney, or having an eye on the environment.You can’t get much more local than yourown back garden or window box.’But people are still embracingwhat the experts call ‘controlleddiscovery’. When we do spend, wewant the results to be special – forinstance, seeking out unusual treats.‘There’s a trend for creating theatrefrom ordinary things: taking the timeto make a proper cup of tea, or toenjoy a really great piece of chocolatecake,’ explains Stephanie Chafor,Partner & head of grocery buying.This paring back of spending isillustrated by the reduction in thenumber of people buying multiplehot drinks from UK coffee shopsevery week. Nearly half of people arebuying fewer hot drinks overall – butmore of us are treating ourselves justonce a week. We still love to indulge,but we think more carefully aboutwhen we do it.ontactless payment hasmade it all too easy for usto buy without thinking.But people are starting to pay moreattention to their purchases and tokeep more of an eye on their finances.Half the people in our OnePollresearch say they’re prioritisingwhat they buy more now than theywere five years ago. Just 5% saythey were more focused on theirbudget back then.Daily outlays soon add up, sofamilies are making small savingsacross the board. Half are buyingfewer lunches out, takeaways andsnacks, and 46% are going to the publess. In total, 36% of us say we arebuying fewer non-essentials andconsidering more carefully whetherwe need something before buying it.(2.08)50%(1.21)1OF US BUY 1 HOTDRINK OR FEWER PER WEEK(5 years ago this figure was 31%).Only 6% of us now buy more than4 cups per week, whereas 5 yearsago 16% did so.5 YEARSAGONOWWAITROSE & PARTNERS FOOD AND DRINK REPORT 5
T REND THREEA PA SSI ON FORCO MPA S S I O NT R END F O U RIt’s cool to be kind again. Altruism, or small acts ofgenerosity towards others, seems to be increasing,especially among young people‘There’s a definite move towards kindness – toyourself, others and the planet,’ explains Tor Harris,Waitrose & Partners head of corporate socialresponsibility. ‘As a society, we’re becoming increasinglyaware of how these three things are linked and are striving forcompassion. People are more conscious about avoiding choicesthat would negatively affect something or someone else.’The rise of social media has helped to get people involved,persuading them to offer support or assistance. According toTor Harris, platforms such as Twitter and Facebook encouragepeople to do good deeds, help crowdfund or publicise a cause.Our research revealed a marked rise in the number of peoplecooking for loved ones, friends or colleagues. It seems Brits havediscovered their passion for compassion via baking for a charityevent or fête, making food to help friends or family, or takingcake to work for colleagues.Over a sixth of us cook for others more often today than wedid five years ago, our analysis found. And with many of thesehome chefs (around a third) aged under 35, it seems ‘kindnesscooking’ is here to stay. This is reflected in sales of home-bakingingredients at Waitrose & Partners, with icing and cookingchocolate increasingly popular, while searches for ‘breadbaking’ are up five-fold on Pinterest.As well as offering home-baked presents, people are alsogiving the gift of cookery itself. Sales of gift certificates for ourWaitrose Cookery School courses have risen by over a quarter,reflecting people’s desire to give presents that teach a lastingskill rather than simply buying an object. ‘People are takingan interest in developing a hobby such as bread makingand then returning to do another related course to furthertheir knowledge,’ says Sarah Buck, Partner & chef atWaitrose & Partners’ Salisbury Cookery School.‘At Christmas, people are increasinglywanting to make foodie gifts such asfestive biscuits, home-made liqueurs,or jams and chutneys. This year we’llbe providing more gift-food recipeideas in response to demand.’A L I S O N O A K E RV E EPartner & Food Editor6 WAITROSE & PARTNERS FOOD AND DRINK REPORTC U T T I N G C LU T T E R17%We’re decluttering our homes as we discard unnecessarydistractions and simplify our livesFOF US SAY WE COOKFOR OTHERS MORENOW THAN WE DIDFIVE YEARS AGOTHE BIGGEST RISE WASIN THE NORTH EAST25% OF PEOPLEDO YOU TRY TOHAVE A TIDY ANDORGANISED KITCHEN?HERE ARE NOWMAKING MORE FOODFOR OTHERSWHEN DO YOUMAKE FOOD FOROTHER PEOPLE?*49% COOKING AT HOME FOR GUESTS33% TO HELP OUT FRIENDS26% TO TAKE INTO WORK21% FOR CHARITY BAKES, FÊTESAND FUNDRAISERS5% TO RECEIVE PAYMENT ASA SIDELINE BUSINESSRespondents could choosemore than one option*33%‘‘STRONGLYAGREE42%SOMEWHATAGREEWHY DO YOUCHOOSE TO HAVE ATIDY KITCHEN?*However, an immaculate lardercan also be a thing of beauty.With streamlined cupboards andcoordinated canisters now featuringheavily on Instagram, it’s no surprisethat sales of food-storage tubs are up21% this year, and larger pantry-stylecontainers are up 6%. Our researchshows that 9% of us now take ourown receptacles to the supermarketfor loose produce or deli items.Indeed, the Unpacked trial, whereWaitrose & Partners has been sellingunpackaged goods, is being extendedafter an overwhelmingly positivecustomer response. After all, cuttingdown can be good for the planet, too.orty-four per cent of peoplehave cleared out wardrobesrecently. Meanwhile, a thirdof us have tidied our kitchen cabinetsor fridges and freezers. Almost aquarter have sorted out bookshelvesand nearly a fifth have gone throughCDs and DVDs. Only 34% say wehaven’t cleared out or declutteredour homes at all in recent months.Partly influenced by tidinessguru Marie Kondo, three-quartersof us say we strive to maintain anorganised kitchen. The reasons arepractical – it’s easier to find things– and psychological; an unclutteredkitchen equals an uncluttered mind.20%SOMEWHATDISAGREE4% NEITHERAGREE NORDISAGREE1% STRONGLYDISAGREE80%‘IT’S EASIERto find things’35%‘I LIKEliving simply’7%‘I’VE BEENINSPIREDby the media’*Respondents couldchoose more thanone option39%‘A TIDY KITCHENequals a tidy mind’17%‘I’M FED UP WITHmy family’s mess’7%‘THE OUTSIDEWORLDis unpredictableso I cravepredictabilityat home’‘We’re hearing from customers that it feelsgood to be cutting down on unnecessarypackaging, not just because it’s satisfyingto get organised, but also because it’sbetter for the environment, too.’TO R H A R R I SPartner & Head of CorporateSocial ResponsibilityWAITROSE & PARTNERS FOOD & DRINK REPORT 7
W H AT L E DT H E WAY I N2019GOINGUP‘We’re seeing a marked changein attitudes towards drinks.Many people have a broaderrepertoire than ever before,and think carefully about whatthey’re drinking, looking for anexperience and a sense of theoccasion, company or season.’P I E R PA O LO P E T R A S S I M WPartner & Head of Beers, Wines,Spirits & Soft DrinksW HAT WE’REDR I N K I N GALL ABOUT TASTEWe’re starting to see a subtle shift in how peopleview their evening drink, with the focus moreon flavour than alcohol content. So drinkers willbe thinking first about whether they want to sipon something bitter, sweet, long or cold, ratherthan whether it’s alcohol based. This trend ispartly due to prioritising health, but also thanksto non-alcoholic mixers such as Fever-Tree,Coca-Cola and Double Dutch innovating heavilyand moving upmarket.Alongside the growing importance of flavour,we’re seeing a rise in the popularity of loweralcohol drinks. A simple vermouth and tonic,for example, or a plain Campari and soda havea lower ABV than a classic G&T.But quality is still important. People haven’tlost their appetite for excitement and exploration:they want drinks they might expect to find in anyof the great bars of the world. In a world ofdiscovery, people want to make their drinks count.8 WAITROSE & PARTNERS FOOD AND DRINK REPORTBYO BOTTLESThe concept of buying beer andwine in a refillable container comesfrom America, where ‘growlers’ arepopular. But trials over here suggestthat bringing your own bottle couldsoon become the norm in the UK.Sustainability, personalisation andvalue for money are the main reasonsfor this rise in refillables. The Unpackedpilot at the Waitrose & Partners OxfordBotley Road store had phenomenalresults. Four types of wine and fourdraught beers (from Toast, whichbrews using unwanted bread – fittingperfectly with the green aspect of thistrend) were available. Ten weeks’worth of beer sold out in just four daysand the trial is already being extendedto three more stores.ANYTHING PINKDRINKS TOURISMBritain’s love affair with pink ginand rosé wine seems to beexpanding: drink aisles are nowan explosion of pink. From rosévermouth and Champagne toCocchi Rosa, an Italian aromatisedwine, there are blushes all round.The number of drinks enthusiaststaking guided tours behind thescenes at the UK’s vineyards,breweries and distilleries hasrocketed in recent years.Visits to Scotch whisky distillerieshave risen by 56% since 2010, whileone London gin distillery has seenvisits rise by 2,000% since 2015.ENGLISH ORANGEWINEA bumper harvest in 2018 has ledto a boost in sales of English andWelsh wine this year. For somethingdifferent, look out for LitmusOrange, the first English orangewine to be sold in a supermarket.Leaving the skin on the grapesduring the ageing process createsthe unusual ‘orange’ NIWith wine drinkers now quitefamiliar with the most commongrape varieties, they’re becomingconfident enough to explore moreunusual ones. Eastern Europeanwine, in particular, is gainingpopularity: sales of the drySlovenian Furmint – a grapecharacterised by electric acidity– are up 159%.Waitrose & Partners has tappedinto the trend for ‘controlleddiscovery’ with the launch of ninelesser-known wines, including grapevarieties that three-quarters ofpeople hadn’t heard of. But moredrinkers will now be samplingthe likes of Arinto from Portugalor Cannonau from Sardinia.The classic gin, vermouth andCampari cocktail is celebratingits 100th birthday this year. Butthanks to the boom of qualitynon-alcoholic drinks, it’s nowpossible to make an alcohol-freeversion that is practicallyindistinguishable from its verypotent cousin. Using a ginalternative such as Seedlip andan Æcorn alcohol-free aperitif,the teetotal negroni is yours.Sales of sparkling keep rising withshoppers keen to try new fizzesin addition to Prosecco. Cava ismaking a resurgence, but we’realso looking to effervescent winesfrom Australia, New Zealandand South Africa.GOOD-LOOKINGGLASSWith elegant shapes and intricatedesigns, spirit bottles are nowdefinitely things of beauty. Somuch so that we’re repurposingrather than recycling: using themas table centrepieces, drapingfairy lights around them at home,or transforming them intodiffuser-stick holders.CANS OVERBOTTLESAlcohol packaged in cans usedto be frowned upon. But thanksto the craft beer boom, sales ofcanned lager now outstrip bottled.Ready-to-drink cocktails in a tinare also flying off the shelvesand Waitrose & Partners isselling English wine in a can, too.Aluminium is proving popular asit’s easily recyclable and cansalready contain a high proportionof recycled content, making thema green choice.DIY FLAVOUREDSPIRITSInstead of buying pre-flavoured ginsor vodkas, we’re increasingly takinga homespun approach and addingour own choice of fruits, herbsor botanicals to plain spirits. It’stheatrical, creative and personalised.And it makes a great gift.WAITROSE & PARTNERS FOOD & DRINK REPORT 9
It was 25 years ago that an item was sold securely overthe internet for the first time*. This seemingly unremarkableevent has influenced shoppers’ behaviour like nothing else,as our investigation showsOF THE POPULATIONREMAIN REFUSENIKS OF BRITS DO AT LEAST SOME OFTHEIR FOOD SHOPPING ONLINES M A RT P H O N E claimingnever to shopfor groceriesonline1/29%GNTH E GREATONLINESHOPPINGSURVEYTHE MOST PROLIFICINTERNET GROCERYSHOPPERS ARE 35-44YEAR OLDS; half of thisage group buy food onlineat least once a month29%GIOF ALL VISITSTO WAITROSE.COMTODAY ARE DONETHROUGH AMOBILE DEVICEUP ONLAST YEARH OW W E SH O P N OW:HABITSOF 35-44 YEAR OLDSDO AN ONLINEGROCERY SHOPAT LEAST ONCEA FORTNIGHT3It’s easierto stick toa budget5Ordering onlineis a good use ofdead time, forexample whenI’m commuting7It’s better forthe environmentthan medriving there‘Online andphysical shoppingare closer thanever – a seamlessand intuitiveexperience isessential. Weknow thatcustomers whoshop across ourwebsite, app andin-store are ourmost loyal andfrequent shoppers.’L AURA BURBEDGEPartner & Head of DigitalDevelopment10 WAITROSE & PARTNERS FOOD AND DRINK REPORT1It’s simpleS ARENCHAS T TO*39%61%LYTACAOverall, the number of people shoppingbetween 5pm and 11pm throughout theweek is up 16% on last year.Smartphones are a catalyst to changinghabits, too. Half of all visits to waitrose.comtoday are done through a mobile device –up nearly a tenth on last year. Just undera third of all shoppers told us that they‘often’ or ‘sometimes’ get their phone outin the supermarket to compare prices, lookup information on a particular product,or seek recipe inspiration. This number risesto over half among the under-35s. This meansthat it’s the norm, rather than the exception,for anyone born after 1985 to ‘dual shop’online when they’re in a bricks and mortarstore. We’re seeing this at waitrose.com –page views are up 28% this year.Aa Sting CD, incidentallyToday, one in eight of us does an onlinegrocery shop at least once a week,while nearly four in 10 do it oncea month or more. The most prolific internetshoppers are 35-44 year olds – half of this agegroup do their food shopping online at leastonce a month, and 29% at least once afortnight. Around 40% of the populationremain refuseniks – they claim never toshop for groceries online.The increasing availability of moreconvenient, shorter-notice delivery slotsis one reason why so many people areshopping online. It also means we’re shoppinglater in the week than we used to. In the lastyear alone, the weekly spike in placing orderson waitrose.com has moved from Wednesdayevenings to Thursday evenings, 7pm-9pm.TOP REASONSWHY PEOPLELIKE GROCERYSHOPPINGONLINE2Someone elsecarries the bulkystuff to my house4I prefer to avoid thesupermarket: thequeues, the parking,the busy aisles 6I like looking atthe extra productinformation andrecipe suggestionsavailable onlineLONDONERS DOMOST ONLINEFOOD SHOPPING28%do it once afortnight or moreSPIKES IN DEMANDFOR WAITROSERAPID DELIVERY(a two-hour delivery service – the trial wasrecently extended outside of London)LUNCHTIMESSATURDAYAND AFTEREVENING:WORK:Very lastOrders for dinner minute dinnerthat eveningingredients(especially pizzas,ready-meals andalcoholic sWAITROSE & PARTNERS FOOD AND DRINK REPORT 11
A N ATI O N O FSCOTLANDIf buying a lunchtimesandwich, the Scots’favourite combinationis a cheese-and-hamsandwich with a bagof Flame-GrilledSteak crisps.NORTHERNIRELANDThe Northern Irish aremost likely to eat crispsduring a cinema ortheatre performance,with over a third (38%)admitting to this.THE CRUNCH178NORTH EASTPeople here get mostannoyed when otherseat crisps loudly,with 41% admittingto irritation withpublic crunching.NORTH WESTPeople living here are mostlikely to bring a packet ofcrisps to a dinner partyin case they get hungrylater, with 16% saying theywould do this.YORKSHIRE ANDTHE HUMBERPeople in Yorkshire are leastkeen on dipping their crisps– more than half said theydidn’t usually dip.CHEESE ANDONION is theUK’s favouriteflavour. Salt andvinegar and readysalted take secondand third places.THE NUMBER OF PACKETSTHE AVERAGE CRISP EATERCONSUMES EVERY YEAROUR FAVOURITEDIP is sour cream,with 21% of us havingtried it. This wasclosely followed byhoumous and tomatosalsa. However, nearlyhalf (46%) say theydon’t dip their crisps.31CRISP LOVERS’other preferredsnacks are crackers(71% are open toreplacing theirfavourite crisp witha cracker), followedby vegetable crisps(70%) and thennuts (65%).THE ETIQUETTEEAST MIDLANDS20% of people living inthe East Midlands haveattempted to make theirown crisps at home.WALESThe Welsh eat morepackets of crisps per weekthan anyone else in the UK,at an average of nearly4 packets each. They’realso the most likely toview crisps as a British‘institution’, on a parwith a roast dinner.EAST ANGLIASour cream and onionflavoured crisps aremore popular herethan anywhere elsein the country.WEST MIDLANDSReady salted is this region’s favouriteflavour. It’s the only place where ‘plain’crisps are preferred to the nation’sfavourite of cheese and onion.SOUTH WESTWest Country folk like their crispsthick and crunchy – 40% wouldchoose this texture (more thanany other region in the UK).12 WAITROSE & PARTNERS FOOD AND DRINK REPORTLONDONLondoners are the biggestdippers, with two-thirds(68%) saying they prefer adip with their crisps.SOUTH EASTLove it or hate it, southerners aremost likely to eat Marmite-flavouredcrisps, with 7% saying they are apreferred flavour. But their overall topchoice is salt and vinegar – like theWelsh, they prefer it to the nationalfavourite of cheese and onion.%GET ANNOYED WHENWE HEAR SOMEONECRUNCHING ON CRISPS. YET 50% OF US HAVEEATEN CRISPS ON PUBLICTRANSPORT AND A THIRD(33%) HAVE DONE SODURING A PERFORMANCEAT THE CINEMA OR THEATRE.9 IN 10 BRITS agree you shouldn’t‘double dip’ at a social event,but 17% think it’s OK betweenfriends and family.86%OF PEOPLE THINKit’s socially acceptableto shake the crumbsfrom a packet intotheir mouths.But 73% think it isuncouth to put crispsinside a sandwich infront of other people.ALMOST A THIRD(30%) of us haveeaten crisps in bed.ONLY A QUARTEROF BRITS (26%)would think to openup a bag of crisps toshare at the pub.Data a combination of Waitrose & Partners sales, our OnePoll research, andWalkers Kantar and Nielsen research on behalf of Waitrose & PartnersWAITROSE & PARTNERS FOOD AND DRINK REPORT 13
India, 31, executive assistant14 WAITROSE & PARTNERS FOOD AND DRINK REPORT36%39%30%19%11%9%AGE18-24AGE45-54PEOPLE IN THENORTH WESTlike their foodthe hottest.They are twiceas likely to optfor food that is‘very spicy’ aspeople from theEast Midlands.26%OF UShave replacedputting salt on thetable with chillisauce or flakes.ANIMALWELFARE20The number of flexitariansin the UK continues to rise:a third* of Brits are eating lessmeat and fish than two yearsago, and 32% plan to reducetheir consumption even moreover the next two years. Morethan a quarter of us (26%) saythat we plan to look for betterquality meat or fish whilelimiting how often we buy it.Shoppers are most likely tochoose free-range, Britishmeat, with the top factorsinfluencing purchase beingsourcing, provenance andwelfare standards.The increased interestfrom customers is alsoapparent with views of theanimal welfare page onwaitrose.com up by 37%.20OUT FOR INKOFUTTRE UNDOHSFA23%OF US EAT MORESPICY FOOD THANFIVE YEARS AGOResearch YouGov for Waitrose, August 2019, 2067 UK adults (nationally representative)‘I wouldn’t put it in hotchocolate, but I would in amargarita or a spicy cocktail’10%18%*Latarra, 25, recruitment consultantMILD SCORCHING‘I have put chilli flakes onomelettes and it’s great’5%This is a reimagining ofcharcuterie, using seafoodinstead of meat. A trend thatstarted in Australia, itincorporates pickling,fermenting, smoking and ageing,and is finding its way to these shores.Cornerstone restaurant in London’sHackney Wick offers salmon pastrami andcitrus-cured brill, while dishes elsewhereinclude octopus salami, swordfish ham and shellfishsausages. It’s likely to become even more popular aschefs and enthusiastic cooks begin to add value tofish in ways they’ve done with meat for many years.‘In recent years, we’ve seen UK chefs turning outclassic meat-based charcuterie to rival anythingproduced on the Continent,’ says Amber Dalton,editor of The Good Food Guide, ‘so it makes totalsense that they’d look to the sea’s bounty to createintriguing new dishes using time-honouredpreserving techniques.’IOLynne, 62, academic20%SEACUTERIES‘Sprinkled over ice cream’M O I R A H OW I EPartner & Nutrition and Health ManagerB E YODANNHOW ARE WEEATING CHILLI?One in five under-35s is lesslikely to put salt on the tableat mealtimes than they used to,our research found, suggestingwe’re seeing the demise of thesalt cellar. Hot sauce, chilliflakes or an extra grind of blackpepper are often used as ahealthier alternative to salt.But, increasingly, a sprinkle ofmint, basil or nutmeg is beingused as seasoning. Our lovefor saltiness remains, though,and innovative dishes arereplicating the flavour, fromcrispy chicken skin andhalloumi ice cream to tapenadeon toast. We can look forwardto less salt, but more saltiness.ER SDN‘Chilli is a greatway to add extraflavour and interestto food, and peopleare increasingly usingit in place of salt.Chillies also containa compound that cancause natural “feel good”chemicals to be releasedby our brains. So ourreason for enjoying spicecould sometimes be morethan just because it’s tasty.’HOW HOT DO PEOPLE OFDIFFERENT AGES LIKETHEIR FOOD?Many of us have been buying houmous or falafelsfor some time – and the kebab house holdsa place in many Brits’ hearts. But now we’redabbling with the complex flavours of MiddleEastern cuisine at home as well. WaitroseCookery School courses in Middle EasternMezze, Moroccan Kitchen and ChickenShawarma are currently sell-outs, while risingsales of sumac, baharat and zaatar show thatwe’re cooking increasingly ambitious dishes.‘It’s no surprise Middle Eastern cuisineis hitting the mainstream,’ says Zoe Simons,Partner & senior innovation development chefat Waitrose & Partners. ‘Alreadyestablished with foodies, it offersboth spice and sweetness.’Lfifth of us are eating more spicyfood than we used to.
- our food and service ambassadors - have a wealth of specialist knowledge. With them, Waitrose & Partners provides what people need to create special, homespun moments and memories. I hope you find plenty to enjoy in our Food & Drink Report 2019-20. Waitrose & Partners carried out extensive research into the top food and drink trends of 2019.
Waitrose carried out extensive research into the top food and drink trends of 2020. We conducted OnePoll consumer research on a wide range of topics with 2,000 people across the UK of all ages - not exclusively Waitrose shoppers. This research was supported by insights from our food, drink and retail experts, as well as from Waitrose shoppers.
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Electrical safety in the food and drink industry the heart of health and safety Food and Drink Group Food and Drink Group Food and Drink Group Food and Drink Group Food and Drink Group Frutiger 55 Roman 11.35pt/11.35pt with judicial tracking and kerning Distance from logo is 0.5 of the 'x'-height of the letter 'i' in the logo (without .
Waitrose carried out extensive research into the top food and drink trends. We conducted OnePoll consumer research on a wide range of topics in early September with 2,000 people across the UK of all ages - not exclusively Waitrose shoppers. The research was supported by insights from our food, drink and retail experts,
4 National Healthy Food and Drink Policy National Healthy Food and Drink Policy Healthy food and drink environments This Policy is to ensure organisations and their contracted health service providers (with a healthy food and drink contract clause) promote an environment that consistently offers and promotes healthy food and drink options.
4.1 Exposure to Food and Drink Marketing Promotions 11 4.2 Differences in Awareness of Food and Drink Marketing 12 4.3 The Foods and Drinks That Young People are Observing Promotions For 16 4.4 Purchase Responses to Food and Drink Marketing Promotions 18 4.5 Differences in Purchase Responses to Food and Drink Marketing 19
M/507/9801 302 Food and drink engineering maintenance best practice 95 T/507/9802 303 Materials science 70 A/507/9803 304 Mechanical maintenance in food and drink operations 80 F/507/9804 305 Producing replacement components for food and drink operations 210 J/507/9805 306 Fluid power systems for food and drink operations 95 .
For details, see Auto Scaling User Guide. 1.2 API Calling AS supports Representational State Transfer (REST) APIs, allowing you to call APIs using HTTPS. For details about API calling, see Calling APIs. 1.3 Endpoints Region and endpoint are the request address for calling an API. Endpoints vary depending on services and regions. For the endpoints of the AS service, see Regions and Endpoints. 1 .
