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Mission Foodservice identifies new lunchtime trends

25 March 2013 by
Mission Foodservice identifies new lunchtime trends

Tortillas have become more popular in full-service restaurants, with their appearances on sandwich menus tripling between 2010 and 2011.

That's one of the findings of research into lunchtime trends commissioned by tortilla and sandwich producer Mission Foods.


Thirty-four percent of consumers polled cited healthy ingredients as a big consideration when buying a sandwich.

Other popular trends included mini-sandwiches, more innovative fillings or toppings and the arrival of high-quality signature breakfast sandwiches.

Younger consumers were drawn to globally inspired sandwiches: 62% of 18- to 24-year-olds would like to see more restaurants offering ethnic sandwiches and ingredients.

Speciality breads were popular, with 41% of men aged between 35 and 44, preferring speciality breads for their sandwiches.

Mission Foods has launched a quarterly newsletter, Unwrapped, in conjunction with Technomic. To celebrate the launch, the company is giving away an iPad to one lucky caterer. For a chance to win the prize, simply email unwrapped@cirkle.com with your name, contact telephone number and postal address.

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