Appetizers are increasingly sought-after by consumers and represent an eating and sharing occasion, when everyone can taste from a variety of options, according to their preferences. Added to this, appetizers are also preferred from a cost perspective, since the category is relatively cheaper than dining out. The professionals in the restaurant business have very well understood this aspect and have diversified their offer, so as to meet consumers’ expectations, and also to regain their lost market share.
By Xavier Pilloy, XTC World Innovation
Professionals from the out of home segment expect specific innovations from producers on this segment, and many have come up with innovating and pertinent products, despite some restraints of the appetizer category. A first constraint would be the sharing factor, since no one should feel left out, despite the abundance of new diets everybody is testing. Also, a variety of new vegan offers targeting this category has appeared within the last six months: dishes consisting of vegetarian canapés for the hors d’oeuvres, based on vegetables and different types of cheese, fondant bite-sized vegetables in the shape of a duchess, beetroot spheres, grated carrots and zucchinis etc. Taking this into account, it is easier for foodservice professionals to create appetizer recipes which are both vegan and gourmand, without any constraints.
Other innovations make the offers of foodservice appetizers more complex, paying greater attenti...