UK: Tesco launch new prepared lines as part of fruit and veg aisle makeover

fce7ea45-bc31-44c1-912f-083e3c061cffarticleimage.jpg

15 Aug 2017 --- The freshly prepared range of food positioned in the fresh fruit and vegetable aisles of UK Tesco stores is growing to include popular carbohydrate substitutes and vegetable-based meals for breakfast, lunch and dinner. As part of the retailer’s commitment to clamping down on food waste in its stores and supply chain, Tesco is revamping the fresh produce aisles – traditionally a place where shoppers purely bought their fruit and vegetables.

But now major changes in the produce area are having a profound effect on not only shopping habits but also the move to reduce food waste, according to the supermarket, as well as making it easier and quicker for people to shop.  

Instead of offering just fruit and vegetables, Tesco's fruit & vegetable aisles now offer shoppers more than 400 fresh, healthy ready meals, snacks and side dishes following a two year period of high demand for prepared food from Tesco customers which have grown 10 percent, the equivalent of an extra 1.5 million items.

Tesco says the popularity of freshly prepared meals is having a knock-on effect towards grower suppliers and the environment because many of these types of dishes and snacks allow growers and producers to utilize all of their crops, such as cauliflower, carrots, swedes, broccoli and butternut, leading to less food waste.

For instance, cauliflowers considered too small to sell on their own are now being used to make cauliflower couscous – a healthier replacement for carbs – among other prepared veg dishes. While wonky-shaped carrots are also being used to make carrot spaghetti, another healthier alternative to carbs.

“These tempting new fresh fruit and veg foods are not only offering shoppers a far wider choice of healthy, nutritious meals, but are also helping tackle food waste through greater crop utilization. For growing numbers of shoppers the fruit and veg aisle is now the first destination they will head to, to find innovative and delicious new meals if they are pressed for time and looking for fresh food they can cook quickly,” says Tesco prepared produce buyer Elizabeth Hall.

“Until about five years ago, the main prepared fruit and veg items were stir fry mixes, sides like roasting trays of vegetables, and fruit snack packs.”

“These have been so popular that we began to expand the range in order to further help customers who are short on time but still want to experience the joy of cooking fresh food.”

Demand at Tesco has particularly rocketed over the last two years with spiralized vegetables such as zucchini or carrot spaghetti increasing by 40 percent.

Edamame bean salads growing by more than 100 percent, while organic prepared salads are up by nearly 90 percent.

Healthy fruit snacks such as melon and mango “fingers” are also up 400 per cent and on account of their growing popularity, Tesco is about to extend its range of prepared vegetable, fruit and salad dishes.

Among the new lines about to be launched are the UK’s first ever mushroom burgers as well as beetroot burgers; potato wedges with katsu dip and crunchy quinoa; and fajita mix with peppers and onions.

“It’s not only time-pressed shoppers that we are catering for with these new fresh ready meals and snacks. Healthy foods such as butternut fusilli and butternut lasagna sheets are meeting the needs of customers wanting to cut down on carbs and look after themselves through simple alternatives,” adds Hall. 

To contact our editorial team please email us at editorial@cnsmedia.com

Related Articles

Food Ingredients News

Part of the solution or the problem? Industry reacts to stark climate change warnings

10 Oct 2018 --- Climate change is a hot topic for the food industry with many key players setting ambitious goals to reduce greenhouse gas emissions, cut down on waste, use energy efficiently and streamline strategies to tackle what is a profound challenge with direct implications on food safety, supply chains and raw materials. The notion of how big business will contribute to the fight against climate change is one of the key issues being debated after a leading body of experts, the Intergovernmental Panel on Climate Change (IPCC), issued its starkest warning yet this week.

Food Ingredients News

Blockchain: Carrefour signs up to IBM’s “game-changing” food network

09 Oct 2018 --- French-headquartered retail giant Carrefour has joined the IBM Food Trust blockchain network, adopting the game-changing technology to improve traceability of certain food products with plans to expand to all Carrefour brands by 2022. A number of retailers, logistics firms and growers are working with IBM-developed blockchain technology – and now Europe’s largest retailer is adopting blockchain which will quickly help trace food back to its source within seconds, unlike traditional transactions.

Food Ingredients News

Waste not: Tesco scraps more best before dates, consumers say it helps reduce food waste

09 Oct 2018 --- The UK’s largest retailer, Tesco, is set to remove over one hundred more best before dates from its fruit and vegetable products, as customers say it helps them reduce food waste. Newly commissioned research reveals that 69 percent of customers believe scrapping best before dates is a good idea. 53 percent of shoppers in the same survey said they believe that by scrapping best before dates makes a difference, helping them keep fresh food for longer.

Food Ingredients News

Mushrooms at the center of the plate? Plant-based NPD, health attributes and fermented opportunities

09 Oct 2018 --- Consumer awareness regarding the health benefits and versatility of mushrooms are some of the key factors influencing the growth of the mushroom market at present. The growth in interest in plant-based products and the fact that many consumers are looking to reduce their meat consumption by swapping meat dishes for alternatives is driving mushroom innovation. We are therefore increasingly seeing mushrooms featuring as the star of the show. Increasing demand for meat substitutes followed by growing consumer preference towards vegan food are other factors that are expected to enhance the global market demand for mushrooms.

Food Ingredients News

Roha addresses industry shift in natural colors, highlights challenges and new potentials

08 Oct 2018 --- For global colors company, Roha, the shift from synthetic to natural ingredients is primarily driven by the fact that consumers are looking more closely and consistently at labels on packaged food products. Increased interest in natural colors is happening all over the world, specifically in Europe and the US. To answer to the needs of the market, Roha is developing their range of coloring foodstuffs for their global customers, tailoring solutions to fit with their specific requirements.

More Articles