Tomorrow (March 19) is National Poultry Day and with chicken making up seven of the top 20 main course dishes eaten out-of-home, Moy Park Foodservice is calling on caterers to make the most of the “chickenisation” trend to boost their menus [Horizons].
Chicken is eaten at least twice a week by consumers, with purchases more numerous than beef, lamb and pork combined. Out-of-home proves no different, seeing chicken making up nearly a third of the top ten primary ingredients used, according to analyst Horizons.
Frannie Santos-Mawdsley, senior customer marketing manager, European Foodservice, Moy Park, explains: “Chicken’s wide appeal, versatility and lean-meat, protein powered status makes it a go-to menu option for caterers. Research – as well as our own insight – shows consumers have a real appetite for chicken. Classics like burgers, roasts and curries all benefit from chicken’s popularity – but consumers are always on the lookout for new and exciting dishes. Operators need help to deliver wow factor dishes that keep consumers coming back time-and-time again.”
To tap into the ‘chickenisation’ trend, Moy Park Foodservice has launched a new ten-strong Casual Dining Range, which includes fishes from Katsu Chicken Curry Melts and Buttermilk Chicken Wings (pictured above) to Smoky BBQ Chicken Shank and Chicken Ballotine, Moy Park claims the “insight driven” dishes tap into key consumer trends such as Americana, street-food and spiciness to enflame the imagination of consumers.
“The beauty of chicken is that its versatility lends itself to a host of trends which is reflected in our new casual dining range,” says Santos-Mawdsley.
Supplied frozen, each product can be made plate-ready in a number of ways with the absolute minimum of fuss and wastage. The range also includes: Tomato and Mozzarella Chicken Melts, Southern Spiced Chicken Thigh Burger, Nacho Cheese Steak, Garlic & Cracked Black Pepper Koftas, Mexican Koftas, and Herb Crusted Chicken Thigh Burger.