Page 9 - Demo

New recipes to ensure pork sits across whole menu
Volume Foodservice Channel Manager
Boost for biosecurity
THE Morrison-Joyce Government has in- vested $61.6 million to consolidate and im- prove biosecurity across northern Australia as part of the plan for a stronger future.
“Northern Australia is on the biosecurity front- line due to its proximity to near neighbours where significant animal and plant diseases are pre- sent, and prevailing wind and sea currents,” Min- ister Littleproud said.
The federal govern- ment will be targeting improved diagnostics, industry resilience and implementation of emerging surveillance technologies.
Minister for Agricul- ture and Northern Aus- tralia David Littleproud said the government would deliver critical enhancements to protect our north from increasing biosecurity risks.
“It’s vital that our bio- security system continu- ally evolves to meet those challenges so that we can protect human, animal, aquatic and plant health across the nation.”
“Protecting our bio- security status will maintain our strong market access position and support sustain- able, resilient and more profitable agricultural industries,” Minister Lit- tleproud said.
IT is an exciting time to be in foodservice – with state borders opening and businesses starting to return to a new normal, we are seeing a shift in menu creation and changes to menu price points.
gram, we are developing a range of recipes that ensures pork sits com- fortably across the whole menu, including bar snacks, entrees, starters and salads, and at a range of venues including cafes.
Throughout 2021, we have seen the share of meals at the cheaper end – $0-$10 and $10-$20 – decline, while meals at the higher end of $21 plus have increased to an all- time high of 32 percent of the market.
These recipes have been developed with chefs who are considered leaders in their industry, and who understand and love pork.
by ESTHER VOLPE
The average spend per person on out-of-home meals has increased to a tracking high of $21.82 and the per person spend on pork-based foodservice meals has lifted to a high
of $31.28, sitting pork al- most $10 higher than the average price of an out-of- home meal.
not necessarily reflect that. When pork sits on menu, we know that over 70 per- cent of the time, it sits on the main menu – often consisting of much-loved
They know that there is no other protein that holds flavour as pork does, is as versatile and provides value to their bottom line.
This evidence allowed us to see that despite pork being considered a value protein, the cuts being used on menu and where these sat on the menu did
ribs and pork belly.
As part of Australian
When APL developed the autumn winter col- lection, we ensured a range of cooking styles were covered – including crumbed meat with a Pork Katsu Sandwich and a Schnitzel Holstein, a Pork Vindaloo Curry, a cider- braised Pork Shoulder and a warm Honey Turmeric Pork Salad, to name a few.
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Pork Limited’s new look Volume Foodservice pro-
Delicious recipes are available on the APL website, including Pork San Choy Bow.
For any further informa- tion, contact Esther Volpe at APL on esther.volpe@ australianpork.com.au
We have also included burgers in our recipe de- velopment, as we know burgers account for one in six foodservice meals sold – which is a big piece of the market.
These new look recipes are distributed through trade press, giving venues another reason to get some pork on their menu.
If you happen to sell your pork directly to foodser- vice or foodservice whole- salers, please reach out, we are keen to provide our resources for you to share through your networks.
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Australian Pork Newspaper, May 2022 – Page 9
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