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BPEX advises caterers to add value to menus with bacon

13 March 2013 by
BPEX advises caterers to add value to menus with bacon

Bacon is one of the most versatile ingredients for chefs today and its prominence on menus continues to grow, according to the first BPEX Foodservice Bacon Report, published in the run-up to Bacon Connoisseurs' Week from 18 to 24 March 2013.

Bacon is enjoyed by 70% of diners and is a particular favourite with men. Taste and provenance is important to consumers, with diners increasingly drawn to the flavour profile of bacon dishes and two-thirds interested in having this information more widely displayed in food service outlets.

Country of origin is a consideration for 28% of diners and farm assurance labels, including Red Tractor, have a positive influence on purchase, with 56% more likely to buy bacon that is labelled as such (51% for Red Tractor).

BPEX food service trade manager Tony Goodger said: "This report shows the popularity of quality-assured bacon and how customers can be positively influenced by menu descriptions and labelling.

"Many menus tend to describe the texture of bacon in dish profiles (eg, 'crispy') whereas this research tells us that customers are more likely to make a choice on taste."

Goodger also suggests that caterers explore the wide variety of bacon, livening up menus with a "bacon of the month" offering and emphasising its quality.

Visit http://porkforcaterers.bpex.org.uk/ to download the report.

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