The sun’s out (occasionally) and frankly we’ve had enough of doom and gloom. We’d like to bring you a little cheer.
In our corner of the food industry, things are looking up. The halls of Quattro HQ are decked in smiles and positivity to welcome our first post-Covid summer with open arms. The industry has still not fully recovered and we know our friends and colleagues in the hospitality sector have got a long way to go, but we’re determined that our ‘glass-half-full’ outlook will see us through the final stages of recovery from a position of strength.
Orders are flooding in for new products and classic ranges and we’ve even picked up a handful of exciting new clients. Creativity is overflowing, new recipes are going down a storm, we’re taking on new staff to keep up with increased orders and we’re generally a happy bunch at the moment.
And it’s not just us (well, we hope not). The food industry as a whole is picking up across the globe. After all, people need to eat. And more importantly (for us) they’re eating out again. The return of restaurant dining is cooking up pot-loads of excitement in our world amidst a flurry of innovative product development.
But are food patterns changing in the wake of the worst disaster to hit our industry in decades? Naturally there’s a shift to healthier eating.
Consumers are increasingly demanding that their foods work harder for them (and do less damage to the planet), which represents a significant opportunity for the industry. We’re still working to produce food products that taste amazing but as this trend continues to grow and new food technologies evolve, we’re shifting focus to the nutritional value and carbon footprint of everything we produce.
We’ve seen producers adding protein for fitness addicts or collagen for those on the eternal hunt for younger-looking skin. We’ve even seen enriched tins of tuna. It’s not that these cheeses, smoothies and fish aren’t already naturally healthy, they are, but enhanced health benefits help brands connect with health-conscious consumers.
Immunity support is high on the public’s agenda for obvious reasons. Vitamin C is being added to standard supermarket fare. Vitamin B helps reduce tiredness, and Omega 3 is being added to support heart function. It all makes sense, and it’s the future of food.
Are we planning to shake things up at Quattro Foods by enriching our products to make them healthier? We like to stay ahead of the curve, and to respond to consumer trends. Is it next on our agenda? Who knows what the summer vibes will bring to the minds of our food development chefs?
With resilience, innovation and an unparalleled love of food, the team at Quattro Foods has had to adapt to survive and we’ve done so with gusto and success. So what’s next? We may not know 100% ourselves but we can tell you it will be full of flavour and designed to meet your needs.
So, keep your eye on our website to find out what’s on Quattro Foods’ post-pandemic menu.