NEWS | Industry Updates


the future of food to go, as the UK faces structural economic challenges including a shrinking workforce. Moreover, the report indicates that


traveling and commuting food-to-go missions recovered as consumers returned to offices throughout 2022. “I was traveling/ commuting” has seen the largest growth year-on-year at breakfast, snack and drink food to go day-parts. Recovery in commuter footfall highlights an opportunity for travel hub locations. The report also reveals a significant shift


A boost for food-to-go market


The latest insights from the Food-To-Go Market Report 2023, conducted by Lumina Intelligence, indicate that the sector is expected to grow by +4.1% in 2023, with a total value of £22.2 billion. Following a slow recovery in volumes,


there has been a steady increase in travel and footfall, which will drive growth in 2023. The market is expected to see its strongest outlet growth since pre-pandemic, at +0.9% - a net gain of +1,397 to 152,120 sites. The cost of living crisis is prompting changes in consumer behaviour in the food-to-go market. Consumers are increasingly identifying as very value- led and treat and routine missions are in decline. Food and drink combined


purchases are down as consumers become more selective with their spending. Retail has enjoyed a boost in its channel share, with grocery well placed to capitalise on value scrutiny following investment in foodservice partnerships, higher quality, and broader ranges of value-led food to go. The report predicts consistent growth


at 3% from 2023-2026, which will see the market reach a total value of £24.3 billion in 2026. Key food-to-go channels feature strong market players that are driving growth through physical expansion, day-part availability, and omnichannel propositions. Sustainability, omnichannel, and technology are expected to mould


New food & coffee experience


towards vegan and healthier eating trends in new food products and the importance of snacks in attracting consumers and encouraging them to trade up. Over two-thirds of new food products are now aligned with vegan or healthier eating trends, reflecting the growing demand for more sustainable and nutritious options. Vegan, high protein, and calorie-


controlled new product development reflects the growing demand for lighter and healthier options. Indulgent snacks are important to attract and tempt consumers to trading up, while still offering healthier and more dietary- inclusive options. Indulgence is influencing new drink launches as well, without compromising the healthier and more dietary-inclusive focus, such as Starbucks’ Caramelised Macadamia Oat Latte and Costa and Leon’s high-priced, on-trend beverages.


people. For Rhea, design has always been a commitment and a daily responsibility that we apply to the realization of our solutions,” commented Andrea Pozzolini, chief executive of Rhea Thanks to the long-standing collaboration with food designer Paolo Barichella, visitors were also able to enjoy a gourmet experience by tasting and preparing some of the recipes created by Barichella. Aperitifs and dishes selected from a Rhea automatic machine were prepared in just a few steps. This ranged from a deconstructed Aperol


Coffee machine specialist Rhea took part in the seventh edition of Varese Design Week, in Italy, showing its commitment to design, quality, innovation and sustainability. Highlights on the stand included a gumball machine and Rhea’s futuristic AI operated Monolite. . “Evergreen, the design of yesterday and


tomorrow” was the theme of the exhibition in which Rhea participated. The firm created a coffee corner inside the space featuring


the coffee machine rhTT1 for the guests to taste coffee while offering them the chance to imagine, through videos and photographs, how Rhea’s solutions can be customised for offices, co-working spaces, co-living spaces, wellness centers or retail, including the most exclusive boutiques. “The world of design plays an important


role now more than ever in redesigning and transforming our lifestyles, while respecting the environment and the


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spritz, to a risotto, to a panettone in a glass. This is considered to be an easily replicable quality gourmet experience for a new food & drink concept of hospitality.


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