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The report highlights some of the major points and offers some insights into how the catering and hospitality industry can adapt to the changes it faces.
It suggests, for example, that without the usual morning rush, people are spending more time preparing and eating breakfast at home, including the British fry-up, although both cereal and toast remain favourites.
It expects the biggest change to happen around lunch, which accounted for 54% of meals eaten out-of-home before the lockdown.
It says: “While sandwiches and quick toast meals, such as beans on toast, will remain popular, ‘pester power’ from young children will influence lunch choices.
“Savoury snacks are expected to feature at 10% of all lunches as well as fromage frais (11%) and ice cream (7%) bringing a further boost to the dairy sector.”
As far as dinner is concerned, the AHDB analysis says: “We may well see more time spent around food preparation or researching new dishes. But it is also important to remember that consumers are less likely to experiment in uncertain times.
“This lends itself well to firm family favourites, especially those that can ‘fill up’ the family e.g. stews/casseroles, curries, Shepherd's/Cottage pies.”
To see a full copy of the report visit: https://bit.ly/3c0rv5V