VENDING INGREDIENTS Free from in vending


Nutritional information gives you the power


Consumers are becoming more conscious of what they eat for various reasons, like wanting to lose weight, dealing with food sensitivities, managing health issues, and following dietary trends so they need to have a clear understanding about the ingredients in their food.


In the food service industry, success depends on a few key factors: being responsive to consumer preferences, keeping up with nutritional laws and trends, and providing easy access to food options. “One simple way to meet consumer needs conveniently is by offering clear information about the nutritional content of our food,” says 365 Retail Markets head of Europe Rutger Planken. The United Kingdom reports that allergies affect 25 per cent of its population. These allergies can range from mild intolerances to severe reactions. Dealing with food sensitivities can range from being a hassle to more serious consequences and can cost a lot of time and money for both the person affected and the establishment that served the food causing the reaction. “To avoid these issues, food service operators can take a proactive


approach by providing nutritional information for all the products they offer. By sharing this data, they can disclose the ingredients used in their food, which helps identify any potentially harmful substances to individuals. This approach applies not only to allergies but also to other dietary restrictions like veganism, pescatarianism, or any other specific nutritional practices,” Mr Planken said. Providing clear nutritional information on food labels is also crucial for empowering consumers to make informed decisions about their dietary choices. By having access to this information, they can assess which products align with their specific dietary concerns and health goals.


Such labeling eliminates the need for guesswork in their daily


routine, allowing them to easily adhere to dietary restrictions and preferences. It enables individuals to maintain consistency in managing key dietary decisions, monitor their macronutrient intake, and track their calorie consumption without unnecessary hassle. “Ultimately, having conveniently labeled meal contents equips consumers with the necessary tools to make deliberate and health- conscious choices,” he concludes


More and more free- from consumers are demanding options across all meal occasions, and this expectation doesn’t stop at the supermarket and restaurants. Micro- markets and vending machines are also offering a range of suitable alternatives to meet dietary


requirements. Once company that is


meeting the challenge is Kepak which offers a range of non-seeded and plant-based


products through its £107m chilled ready meals brand Rustlers, and continues to expand its offer within this category.


MEAT MIMICKING The meat free ‘Meatless Maverick’ burger mimics its bestselling product, the Quarter Pounder, providing consumers with an easy swap, while the Meatless Maverick Chick’un Fillet comprises a plant based ‘chicken’ fillet with vegan mayonnaise in a soft roll – aiming to satisfy taste and convenience needs on the go.


PRICE Price is a crucial factor in any purchase decision, now more so with the cost of living pressures which continue to squeeze shoppers purse strings. Free- from products, including meat-free, tend to carry a price premium vs the equivalent meat version, which acts as a barrier to purchase. However Kepak is offering its range at the same price point as


its meat products, something that may appeal to vegetarian and vegan consumers. The company’s Carl Hunter says: “Kepak now also provides pre-


programmed meal deal solutions within automated retail, offering meat free or non-seeded burger and sandwich options, drink and a snack together for a set price – thanks to Kepak recently adding Britvic & PepsiCo to its list of collaborators, bringing on board iconic brands including Pepsi MAX, Naked, Robinsons and Walkers. “The value meal deals offer make them increasingly popular with consumers in the current economic environment, while also shifting the perception of inflated costs for free-from and vended products.”


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