On the health issue, it said: “People are looking for justification if they buy fast food – yes, we all want a quick, filling meal but with pennies being harder to come by, we also want value for money – something that tastes good but that we can justify on health grounds.” The move toward all things ‘green’ is a natural next step: consumers are keen to follow the trend for organic and environmentally friendly foods – the only question is that of affordability.

The vending industry isn’t new to fast food, in many ways it’s where it all began. Fast Food Nation explains: “Fast food was revolutionised in 1902 with the introduction of the Automat in America, where customers simply queued to select ready prepared foods from a display cabinet or vending machine, paid and either left or ate the food on the premises. From one shop in Philadelphia, the first fast food chain soon developed.” By the 1950s, however, fast food automats were decreasing in popularity - the emergence of the drive through restaurant had created a fashionable place in which to eat, drink and socialise.

Fast food restaurants arrived in the UK in the sixties and by the late 70s, they had really taken off. More women in employment together with longer working hours saw the family mealtime changed forever; with limited time to prepare food at home, there was now a quick, easy and affordable alternative.

Fast forward to 2011 and mealtimes have become increasingly difficult to define. Leading market research company Mintel explains: “We’re well beyond the notion of three square meals at three set times: snacking has become a way of life, meal-times are far more fluid, convenience has become a given and people continue to change when and how they eat and drink.”

In the last decade the explosion of cookery programmes warning against fatty, processed foods and rising obesity levels has led to a re–think of marketing strategies. To be successful, the industry had to change its image and that meant introducing fresh and ethically sourced ingredients into the fast food equation, offering a healthy alternative at the same price point. Marco Ferrara, Marketing Manager for Bon Appetit offers an example: “Over the last 18 months we have been working very hard to find ways to offer better value for money. Recently, we have revised some of our recipes to make our food healthier and tastier while keeping prices unchanged,” he says.

Nicola O’ Dwyer, Marketing Manager for Feasters, a leading microwaveable snack brand adds: “Feasters’ products are made with the best ingredients. Our burgers are made from 100% beef and have no additives, no fillers and no binders. Our bespoke flame grilled cooking methods ensure the meat is flavoured naturally. We don’t compromise on quality or taste – it’s all about good and ready food.”

So what is popular in hot food vending right now? “Breaded products, including Paninis, baguettes, rolls and burgers are the top selling items in hot food vending,” comments Bon Appetit’s Marco Ferrara adding: “The reason is that they respond to the needs of consumers who need to grab something quick to eat and do not want to give up on taste. More recently, spicy potato wedges have become a very successful snack item.”

Advances in technology, together with changing consumer tastes have brought a fair few innovations along the way. “There is a growing need to make the entire process from vend to eat as smooth as possible,” says Marco. Over the past few years, Bon Appetit has introduced two key technological improvements: functional food packaging and a microwave bar code scanner. “Users vend the product, scan the barcode at the microwave and place it inside the oven without discarding the packaging. The microwave will automatically recognize the cooking time and suitable power,” he says.

Feasters, meanwhile, has launched a new product range for vending machines and hot food service in the UK. The ‘Micropack’ uses patented ‘Microvent Technology’ and an innovative ‘crisper sleeve’, to create microwave baked snacks. It is placed directly into the microwave, removing the need for any food handling, plates or cutlery. During heating the ‘Micropack’ will gently ‘pop’ after around 30 seconds, venting any steam. The technology works with the sleeve wrapped around the product to create a microwave baking effect - browning the bun and leaving it feeling crispier and ‘oven baked’. The susceptor even toasts the sesame seeds on top of the bread buns and rolls.

With a shelf life of 12 – 14 days, Feasters has launched five of their leading products into this vending range including - ‘Flamegrilled Quarter Pounder with Cheese’ made with 100% beef, served with a topping of melted cheese in a sesame seed bun; ‘Whole Flamegrilled Chicken Breast Sandwich’ served in a sesame seed bun; ‘Ham and Cheese Melt’ made with Emmental, Mozzarella and Cheddar cheese; ‘Breakfast Baguette’ and ‘BBQ Ribsteak’ made with seasoned pork rib steak served on a sesame seed roll. It recently rebranded with a new gourmet menu-style packaging which communicates the breadth of the range and will ensure Feasters really stands out in vending machines.

Nicola O’ Dwyer, Marketing Manager for Feasters, explains why this is an important move for the brand: “Moving into the vending sector feels like a natural progression for Feasters. The long shelf life of our product will give buyers greater confidence when it comes to purchasing stock and we are expecting a lot of interest from UK vendors as we roll out across the country.”

So in which locations is fast food most popular and where else could it make an impact? “The workplace remains the key area for hot food vending, especially for sites where there is a need to provide food around the clock,” concludes Marco. With a number of work, travel and leisure facilities in the UK catering to hungry consumers on the go, this is an area that is set to grow.

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