Innovation is key, says foodservice supplier

UK pig and poultry producers need to innovate if they want to tap into the potential benefits of supplying the foodservice sector, a leading supplier has claimed.

Opportunities within the foodservice sector for UK producers are plentiful, according to industry experts, but competing on price is not an option.

Karen McQuade, of the UK Food Hall, which supplies schools across the country, said: “We need to compete on other fronts. We need to make bespoke products, which give customers a reason to buy British.”

McQuade is one of several experts who will be sharing their views on the challenges and opportunities for British products in the foodservice sector as part of the headline debate at this year’s British Pig and Poultry Fair.

Organised by the Royal Agricultural Society of England and partnered by ABN, the Fair – at Stoneleigh Park in Warwickshire on 15 and 16 May – will be helping pig and poultry producers to seek out opportunities for their businesses.

Chaired by NFU president Peter Kendall, debate panellists Andrew Saunders of pig production business Tulip UK and Mark Staton, head of sales at Prime Meats, will also discuss which products the foodservice sector is looking for, particularly when it comes to British.

Staton said the sector is well-placed to take advantage of foodservice opportunities: “British pork and poultry is a great alternative to beef and lamb, which have seen a lot of price volatility lately. They tick a lot of boxes in terms of consumer interest in provenance, flavour and tender meat.

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