Chocolate manufacturer Callebaut and BBC's Bake Off: Crème de la Crème winner, Mark Tilling, hosted a food on-the-go masterclass last week with ideas to help chefs expand their grab-and-go offering in a £20.2b market.
Recipe demos from Tilling and Beverley Dunkley, head of Callebaut's UK Chocolate Academy Centre included chocolate yoghurt pots with honey-coated muesli, a chocolate mousse sandwich and caramel chocolate bars with healthy fruit and nuts.
Dunkley's top tips for on-the-go dessert menus
1. Target millennials: over three quarters of millennials are purchasing food to eat on-the-go at least once a week, with 50% choosing a sweet option. A further 65% would take a dessert away with them from a restaurant to eat later, making them a key target market for operators.
3. Go handmade: 61% of consumers would prefer a handmade treat with 30% of millennials are willing to pay £1 more.
4. Portable packaging: by offering chocolate snacks in packaging that allows them to be portable.
5. Be versatile: snacks such as popcorn not only fit the trend for social sharing but can also be easily updated with different toppings and coatings. Cake bars can also be adapted to include different types of fruit, nuts and seeds creating an ever-changing menu effortlessly.
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