The last official survey of eating habits across the UK was in 2012 and was carried out on behalf of the Food Standards Agency (FSA), it found that 1.2 million adults and children in the UK follow a non-meat and fish diet. Food manufacturers and restaurants alike have used this trend as an opportunity for growth through innovation. In London, the Temple of Seitan makes use of wheat gluten only to create and serve meat-less...
The last official survey of eating habits across the UK was in 2012 and was carried out on behalf of the Food Standards Agency (FSA), it found that 1.2 million adults and children in the UK follow a non-meat and fish diet. Food manufacturers and restaurants alike have used this trend as an opportunity for growth through innovation. In London, the Temple of Seitan makes use of wheat gluten only to create and serve meat-less dishes, even deep fried ‘chicken’ wings. One of the most well-known meat alternative brands in the UK, Quorn, announced in February 2018 a growth of 16% in 2017 with sales now topping £205 million. They have cited increasing awareness of the impact of meat production on the environment as one of the key driving factors in their growth. Food product development is key to ensuring the viability of food companies; products don’t live forever. Often food trends change and indeed people’s lifestyles change, as a result, manufactures need to be able to exhibit some degree of versatility in their ability to develop and innovate products that can meet the needs of the consumer.
