1. What’s happening with FreeFrom on menus? Emma Read Director of marketing & business development 19 September 2013

2. Some context The Foodservice market and trends Consumer evidence What FreeFrom is available on menus Frequency Descriptions What are operators doing to change? What’s happening with FreeFrom on menus?

3. Some context

4. The Foodservice market 2012 Food & drink sales to consumers£43.4 bn Excludes drink not served with food Food sales to consumers£32.2 bn Food sales to operators/ operator purchases£10.2 bn Meals served 7.8 bn Source: Horizons Market Structure and Trends 2012

5. Diverse and with variable trends

6. Plenty of outlets to communicate messages Market Structure by Number of Outlets Market Structure by Food and Beverage Sales Source: Horizons Market Structure and Trends 2012

7. What about consumers? Environmental factors Life stage Time of day, day of week Available spend Health conscious Ethically aware 24/7 culture High expectations Used to reward Technologically savvy Used to choice

8. Penetration of people eating out Source: Horizons QuickBite July 2013

9. Where consumers are eating out Source: Horizons QuickBite July 2013

10. And when - Day parts are changing Source: Horizons Market Structure and Trends 2012

11. What FreeFrom is available on menus?

12. What menus? Source: Horizons Menurama Summer 2013

13. Changing from... Source: Horizons Managed Pub Context Report March 2013 to this...this...

14. Ethical Sourcing, Responsible Production and Quality Assurance Source: Horizons Menurama

15. Healthy Eating

16. Brands with Gluten Free menu options Source: Horizons Menurama 27% brands in Menurama now have gluten free options Up from 21% in Summer 2010 30% increase in 3 years

17. ‘All of the pasta dishes above can be made with our gluten-free (NG) fusilli pasta’ ‘NG’ logo The small print: ‘NG – no gluten containing agents in this dish… Unfortunately it is not possible to guarantee our busy kitchens are not 100% allergen free. Please inform waiting staff before ordering so we can take extra care preparing your dish.’ Gluten Free menu examples

18. Good menu examples

19. Good GF menu examples

21. Not so good GF menu example ‘All our food is prepared in a kitchen where nuts, gluten & other allergens are present & our menu descriptions do not include all ingredients – if you have a food allergy, please let us know before ordering. Full allergen information is available.’

22. What are Operators doing to change?

23. Changing from: To: Why? It’s a marketing message It’s what consumers want (& expect)

24. Brands where healthy eating is their ethos - evolving to FF

25. Brands where healthy eating is their ethos – evolving to FF

26. Foodservice is big, diverse and with plenty of opportunities Eating out is here to stay Consumers needs are changing, and operators are starting to respond FreeFrom has evolved from e.g. Low Saturated fat, to e.g. Gluten free. Others will follow More still needs to be done: Communicating about FreeFrom On Menus On Point Of Sale On Websites Product development In summary

27. Thank you! emma.read@hrzns.com