Forget limp lettuce and rubbery ham this British Sandwich Week. Bridge Cheese’s commercial manager Monica Chauhan takes a look at some key trends to sharpen up your sandwiches and wraps.
Cheese is such a versatile ingredient and it’s long been a mainstay of tasty sandwiches and wraps, so as a leading supplier to food manufacturers it is important for us to keep an eye on what’s happening in the industry. These are the five key trends we believe will influence what customers will be packing in their picnics and lunchboxes:
Fine grates: Time is of the essence. Fine grates allow cheese to melt faster so hot food to-go is ready more quickly.
Mozzarella blends: mozzarella is naturally a lower-fat cheese at 17 per cent, compared to cheddar at 35 per cent. Using it as a base in a cheesy blend lowers the overall fat content of your sandwich or wrap. We do, of course, also offer lower fat cheddars, which are also a good alternative.
Flavour: adding some mature or smoked cheddar to your fillings adds interest and flavour without adding too much to the cost.
Alternative cuisines: here at Bridge Cheese we have recently launched our Mexican mix, a tasty blend of smoked cheddar, mozzarella and coloured cheddar. Giving customers a choice of flavours as they add cheese into other cuisines is important. It’s an opportunity to make easy changes that incorporate different flavours from other countries, and dishes like nachos, dirty fries and Mexican wraps are now a standard part of the lunchtime offering.
Food waste: for our smaller customers, we offer smaller 1kg bags or the ability to freeze products, to reduce food waste.
