Food service is a dynamic sector, continuously evolving in response to societal demand and new consumer habits. And chefs have to adapt their cuisine and their recipes to those uses. Fortunately, egg products provide precious help and a real opportunity!
The rise in egg consumption in the UK
Seen as a healthy, natural food, eggs are now a part of the British gastronomic scene. Over and above their traditional presence at breakfast, their role in other dining occasions is only growing. In fact, their consumption increased by 15% between 2004 and 2019.
There are more and more “meat avoiders” and “meat reducers” these days. Vegetarianism and flexitarianism are winning over more and more followers: 23% of British people did not eat meat or wanted to reduce their meat consumption in 2015. That number had risen to 28% in 2018. The environmental factor is also gaining importance, as well as animal health and welfare. More than just a passing fad, the trend towards flexitarianism and vegetarianism is here for the long haul.
In addition to being appreciate as food and as a recipe ingredient, eggs are also particularly rich in proteins and trace minerals. They offer an alternative to nutrient intake from different types of meat. The question of animal welfare has also become a major concern amongst consumers. Knowledge of farming methods has become more widespread, thanks to the adoption of “codes”:
- 3 for battery cage farming
- 2 for cage-free farming
- 1 for free-range farming
- 0 for organic farming.
As a result, eggs and egg products are more in demand with food service diners and customers. On the one hand, socially aware consumers are looking for healthier, more natural food. They are also becoming increasingly aware that good food has to come from farms that are humane and environmentally friendly.
On the other hand, food service professionals want to meet their guests’ expectations. Chefs care about the quality and provenance of the products they use in their kitchens. So, it is only natural that they are turning to foods (like eggs) which are produced in more animal-friendly ways.
Farmers, as the animals’ primary point of human contact, want to be able to take concrete action to improve their welfare. Welfarm, the association that works for better consideration of animal welfare at every stage of their lives, assisted Cocotine with this new approach. Today, the Cocotine brand’s co-operative farmers are committed to gradually converting their buildings with cages into cage-free facilities with winter gardens.
Expectations of food service actors
Not only are egg products popular for the time they save, but they also satisfy a number of needs: convenience, quick and easy use, food safety, traceability, and more. Their sensory characteristics must be flawless, as they contribute to diners’ perceptions of the quality of the dishes they are served. Products made from “fresh eggs” (processed within 28 days of laying) or “extra-fresh eggs” (within nine days) are particularly appreciated! From the same perspective of quality perceptions, Cocotine is dedicated to the “home-made” aspect of its products.
Food service professionals are also sensitive to how different dining occasions are managed. When making breakfast, lunch, light meals and more, they need to be able to count on products which are easy to use, in many different ways. Ready to garnish or serve, our egg products meet all these expectations, between peeled hard-boiled eggs used in salads, omelettes as a main course or side dish, pastries for tasty snacks, and the list goes on… Their packaging in individual portions makes them even easier to handle. Whether serving as a base for a recipe or a more elaborate use, they are easy to incorporate into any dining occasion, at any time of day.
How can distributors respond to these needs?
Liquid egg is one of the most well-known, widespread egg products. But it’s not the only one! Counting the different weights and packaging options, Cocotine has more than 200 products in the IQF range alone. The co-operative model guarantees optimal traceability, beginning when the eggs are laid. Thanks to removable, repositionable labels indicating the product’s provenance and packaging, HACCP processes are simplified, all the way to the kitchen! Co-operatives also guarantee the continuous availability of a supply of raw materials, with no risk of a shortage. This is a benefit to our clients, allowing them to adjust the quantities they order throughout the year. Whether frozen or fresh, our egg-based products come in a wide variety of forms worth discovering!
Between dishes, tips, presentation suggestions and more, our French chefs give you the blueprint for unlocking their full potential, thanks to recommendations and cookbooks with real-life illustrations in images.
Egg products are a real opportunity for actors in the world of food service. They feature a multitude of advantages – they are convenient, high quality and offer a high level of food safety – and also meet the expectations of society today, in consumers’ search for alternatives to meat.
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