Post on 31-Mar-2015
Adapting to a New Consumer Landscape
Bill Bartlett
Corporate Affairs Director
McCain Foods (GB) Ltd
• What is good?
• What is Bad?
Mixed messages =
Consumers Confused
World of Confusion
Chip Confusion
High Fat
Made from Reconstituted Potato
Heavily processed
*ICM Research showing fact perceptions.
All Chips Are Bad….
….Myth or Reality?
• We Just Peel, Cut, Cook, Freeze
McCain are keen to put the record straight
or to put it another way…..
25 Years of McCain Oven ChipsIn Home Revolution
• Changed Habits of Nation• Significant Reduction in Frying
Fat Facts….Not Fiction
• 17 Billion Chip Pans of Fat.
• ½ Billion Calories.
• (+ Chip Pan Fires)
5% Fat – Only 2 Ingredients
High Carbohydrate
Source of Fibre
Rich in Potassium
Good Source of Vit. C
Low in Sodium
Low in Sat. Fat
High in Poly Unsaturated Fat
…And What Have We Done In CateringWhere Deep Fat Frying is Necessary ?
• 1999 Best Fry Practice
• 2001 Delights
…Making Sure Our Products Are Fit For Purpose
• 2002 Reformulation Started
…And Now We Are Challenging The Status Quo
• 2003 Oven range developed
• 2006 Created by Kids for Kids
Fully engaged in the
Consultation process
School Meals
The Opportunity for Healthier Favourite Food
Nick: Kids snub our top Nick: Kids snub our top grubgrub
CELEBRITY chef Nick Nairn slammed the Executive last night after it emerged pupils are snubbing a £63million school dinner revolution.
Official figures reveal that only half of secondary pupils have EVER eaten school dinners and just one in TEN take them each day. Most head for chip shops and burger vans.
according to a new study that reveals
that half of all secondary pupils have never eaten school meals and only one in 10 does so every day
A Scottish executive report reveals that initiatives aimed at turning pupils away from junk food has failed to change eating habits.
THE school dinner revolution prompted by Jamie Oliver, the celebrity chef, appears to have had little impact in Scotland
Pupils turned off by healthy school meals
OR
Delivering Healthier Favourite Food in Schools -
NPD meets New Technology
Our Oven Trial• Pilot scheme January – June
2006.
• Rational Ovens installed in 4 secondary schools
• McCain lower fat “ovenable” potato products offered on menu
Results
• 10% increase in
hot meals eaten
• 8/10 Child Preference
• Significant Reductions
in running costs
Support & Endorsement
Kevin McKay – Past Chairman, Local Authority Catering Association
“Anything that improves the quality of meals served in schools can only be applauded and encouraged. Balancing nutritional quality with the quantities of food
required in today’s schools is challenging, and it’s great to see the nutritional and financial benefits that this project has managed to achieve.”
Support & Endorsement
Brendan Higgins – Head Teacher, Bishop Wulstan Catholic School
“Traditionally cooked chips were withdrawn from our school menu long before the "Jamie's Dinners" series. We have had the oven in place for over three months now and
it has been very impressive. We have seen a reduction of running costs and an increase in the amount of time kitchen staff have to do other jobs. I am now of the opinion that providing oven-baked chips means they can be an acceptable option on our school menu.”
Support & Endorsement
Ruth Willcox – Head of Catering, Hertfordshire Local Education Authority
“The McCain/Rationale oven project in Hertfordshire has been very successful and we have been pleased with the results. Although the schools' commitment to healthy
eating is strong, the concept of oven chips with reduced fat has been shown to be acceptable as part of a balanced diet over the week. We are currently looking at catering equipment for the future and will consider this oven as a modern option for the cooking of healthy foods offered in secondary schools.”
Support & Endorsement
Colin Ransom – Regional Manager, Sunderland Local Authority Catering Association
“Striking the balance between providing the food that children love and want to eat; and a healthy diet is always a challenge for all schools. The ovening project that has been in place in Sunderland has struck this balance
perfectly. Having seen the benefits of this project first hand, I would recommend all schools to try oven-baking food, especially foods such as chips.”
Ovens in Schools:The Conclusion
Changes to Cooking Method
+ NPD
= Favourite Food That Meets Consumers Needs
….. However There Are a Couple of Issues to Address
Ovens in Schools:The Challenge
Bill To Pay
Ovens in Schools:The Challenge
Current Guidelines Limit The Opportunity
Confusion
• Food Based Standards‘Fried Food Twice A Week …Including The
Manufacturing Process’
• FSA Nutritional Guidelines Chips– No More Than 5% Total Fat– No More Than 1% Saturated Fat
• Chip Shop Chips
Did you know?
FATSAT.FAT
*Versus FSA Nutritional Guidelines
• McCain Oven Chips • McCain Country Style Dice• McCain Lumberjacks• McCain Roast Potatoes• McCain 5% Fat Wedges
All Less Than 5% Total Fat / 1% Sat. Fat
McCain Meets The FSA Guidelines
FATSAT.FAT
In Summary
• We have a proven track record in delivering consumer solutions
• It’s the principle we apply across all of our markets
• Working with consumers and caterers is critical• As is government and agencies – but it’s not
always easy!