We design product ranges and menus to offer our customers choice, including healthier choices, such as lower fat or lower sugar options and are quick to respond to new trends, such as the growing demand for vegan food.
Fat and sugar reduction in the UK
In our UK business, we have undertaken a number of actions to cut the fat in our products, for example, we have reduced the portion size we offer for French fries across our whole estate, leading to a reduction in overall fat content of 42 grams per serving. Within our Burger King units, we have removed the Super-Sized Meal from all our combo offerings. Where baguettes, burgers and sandwich recipes call for mayonnaise, we now only use light mayonnaise. We have also undertaken a number of actions to cut the sugar in our products, for example, reducing the portion sizes of 60% of our cakes and pastry range, which has resulted in a sugar reduction of 49%. On our meal deal offers, we only include water and sugar-free soft drinks as part of the deal.
Growing demand for meat-free food
Many of our customers are also looking for more meat-free options on our menus, recognising that this can have both health and environmental benefits. We have responded to this trend with the introduction of a wider range of vegetarian and vegan options.
In the UK, Pasty Shop offers a vegan vegetable pasty and in Upper Crust, we launched our new vegan baguette featuring vegan feta and olive tapenade. We will continue to expand our non-meat ranges within our UK coffee, bakery and bars, where menu changes will see the vegan and vegetarian mix increased to 25%. The SSP Nordics team has created a new bespoke brand, Haven, focused on fresh, simple foods based around fruits, vegetables, nuts and pulses. Nearly 25% of the menu items in our Oslo Airport unit are vegan. We are rolling out this concept further across the Group.