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Product Consistency Key to Putting Casseroles Back on Menu

19 December 2014

EBLEX

UK - Improved product consistency will help put casseroles back on the menu and add value to the supply chain, according to the English Beef and Lamb Executive.

EBLEX’s new Casserole Revival report revealed that, while casseroles retain much appeal with consumers, they are often let down by eating quality.

The report combines extensive product analysis and consumer research to addresses the slow decline of casseroles and braising, and more importantly how this can be rectified.

The research highlighted that the casserole is seen to be a relatively healthy and nutritious meal time option. Coupled with the fact that the category is worth almost £300m, it means that understanding how to address its decline is vital.

Casserole Revival also revealed that consumers who regularly enjoy casseroles are more inclined to buy their ingredients at an independent butcher’s shop.

Mike Whittemore, EBELX head of trade marketing, said “Both the current practice of using different cuts under the same product descriptions and the butchery methods which allow different muscles in the cut are a prime cause of the inconsistency which dogs the sector.

“By introducing greater consistency, we can map out a clear path for the industry to return the category to growth to the benefit of the entire supply chain. The Casserole Revival report aims to guide suppliers in achieving this vital consistency.”

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