Vegetarian Menu Options Provide Profitable Catering Opportunities Vegetarians now constitute around 5-6% of the UK population, representing a significant market in their own right, but their disproportionate influence on eating out decisions means caterers should treat them seriously, says Manchester frozen foods producer, Glendale. In mixed groups of meat and non-meat eaters, it's often the veggies that will veto a restaurant or pub venue if there are no good quality, appetising vegetarian dishes on offer. So, says Glendale, it is vital to cater for vegetarian 'decision makers' with an innovative range of meat-free starters and main courses. Glendale offers a convenient, easily managed and potentially profitable solution through its catering food development arm, Concepts, which is building a strong vegetarian range. Best known over the years for its meat-based frozen snacks and convenience foods, Glendale has increased its portfolio of meat-free components to include such products as veggie burgers, stuffed peppers and mushrooms, vegetarian croquettes and flame-grilled corn on the cob, through to nutritionally-balanced complete dishes like vegetable curries and lasagnes, three-bean casseroles and aubergine bakes. All are supplied pre-prepared, precooked and quick frozen in a variety of portion-controlled packs, for quick, simple and hygienic reheating in a microwave, conventional oven or bain marie. Through its specialist Concepts service, Glendale can also develop tailor-made vegetarian meal components and menu options for professional caterers, as it has done already for leading restaurant chains, pub groups, works and school canteens and airline caterers. It can create new product ideas in its test kitchen, source suitable suppliers and ingredients like vegetarian cheese, then produce them to agreed standards in its modern EU-approved food processing plant, before blast freezing and packaging in customer-specified packs and portion sizes, from individual vacuum pouches to multi-serving trays. Glendale's facility enables the food service sector to meet the needs of a small but influential niche vegetarian market, whilst avoiding the trouble of sourcing and preparing special ingredients or using separate pans and knives for vegetarian foods, at the same time enjoying the attractive mark-ups on meat-free menu items. Glendale will comply with nutritional guidelines and satisfy FSA and low-fat/salt requirements through carefully-controlled ingredient sourcing, recipe formulation and cooking regimes, thereby ensuring that the healthy eating requirements of vegetarian clientele are consistently met. Glendale suggests that vegetarian menu starter options like vegetable croquettes, breadcrumbed veggie nuggets, stuffed mushrooms and peppers, marinated vegetable kebabs, samosas and chargrilled aubergine slices or corn cobs can be readily composed from the existing Concepts product range. Meat-free mains such as vegetarian casseroles, chilli and pasta dishes, veggie burgers and grills, cheese sausages and vegetable curries provide appetising and instantly-reheatable choices, as do protein-rich dishes based around Quorn or tofu meat substitutes. Held conveniently in the freezer, they offer appealing menu alternatives to the usual ready-plated 'Are you the vegetarian?' cheese and salad standby. top