"Vegetables are the new meat," was the message of Michael Möhring, longtime adviser in the food industry and one of the speakers at the first edition of the European Convenience Forum in Hamburg. He clearly pointed to the culinary appreciation of fruit and vegetables in the current zeitgeist and the creation of new dishes. According to Mr. Möhring, fruit and vegetable traders can win so much (the food service market) if they can be convinced of the huge potential of the fresh-cut segment and then adjust their ranges accordingly.
Rather than imitating animal products, vegetarian food is increasingly portrayed as individual, culinary products in terms of health and fitness, and valued accordingly by consumers and restaurant patrons . This increased focus on fruits and vegetables offers existing (wholesale) trading companies and manufacturers a completely new but rapidly growing high-volume market segment. Möhring is currently observing some important trends in today's corporate catering: Firstly, fast food for intermediate consumption should also be healthy and consistent with the current wellness trend. Also, more and more consumers consider a regional and seasonal menu in canteens and gastronomy to be particularly important.
Rather than imitating animal products, vegetarian food is increasingly portrayed as individual, culinary products in terms of health and fitness, and valued accordingly by consumers and restaurant patrons . This increased focus on fruits and vegetables offers existing (wholesale) trading companies and manufacturers a completely new but rapidly growing high-volume market segment. Möhring is currently observing some important trends in today's corporate catering: Firstly, fast food for intermediate consumption should also be healthy and consistent with the current wellness trend. Also, more and more consumers consider a regional and seasonal menu in canteens and gastronomy to be particularly important.
The experienced industry consultant Michael Möhring believes in the future of the convenience range
Differentiation of the assortments
Although a substantial proportion of German employees are already satisfied with the current supply of fresh products at work, according to Möhring there are still around 20 million people who are not supplied or who currently have no corresponding convenience articles available. However, this does not only apply to cut or fresh-cut products, but also to pre-cooked and processed fresh produce. This increasing demand for variety, freshness and a corresponding price-performance ratio is strongly related to the change from classic gastronomy to large-scale system gastronomy. At the same time, fresh-cut and freshness are not a contradiction, says Möhring, because there is a direct connection between the lack of specialized personnel and the increased use of ready-made food in catering establishments. In the course of this, further differentiation and qualification of the convenience assortments will inevitably become one of the most important developments in the future industry.
It is exactly this differentiation that offers great growth opportunities for trading companies and producers of fruit and vegetables. In the convenience sector, too, one has to reckon with the increasing needs of today's consumer. Traceability or proactive provision of information, continuous quality guarantee, products from all over the world as well as tailor-made catering to individual taste requirements are among the basic requirements for successful cooperation with the foodservice industry. Möhring emphasizes an additional challenge specifically for the FreshCut segment. ''The products are great, but appropriate, sustainable packaging solutions are still missing, according to a survey of Erfa Food Service. In general, we see a great potential, but only for flexible, proactive providers.''
More than 50% of the participants would pay more for well-packaged products that are really tailored to their needs.
of the Convenience Forum
Exchange of experiences in the Erfa Food Service
Michael Möhring brings with him much practical experience, from within gastronomy as a cook and business economist, as a sales manager at EDEKA C+C/GV and the convenience manufacturer Sander Gourmet and Friesland-Campina. Erfa Food Service promotes professional exchanges between the creators of gastronomy, producers and manufacturers and the trade; always thematically oriented, always practical, proactive and forward-looking in different events. With his market knowledge, contacts and experience, he supports companies and startups in their attempts to conquer part of the German foodservice market.
For more information:
Erfa Food Service
Michael Möhring
Lindenweg 18, 56323 Waldesch
Telefon: +49 172 9101655
E- Mail: michael@moehrings.de
www.erfa-foodservice.de
www.erfa-foodservice.de