Huhtamaki’s ‘Taste’ range of food to-go packaging now includes trays.  Suitable for hot and cold foods and developed with over the counter service in mind, the new trays are ideal for the takeaway and bakery markets.

Providing the perfect way to serve customers who want to eat on-the-go, the new Taste trays can be used to serve a variety of popular menu choices – from freshly baked pastries to start the day, sausage rolls as a mid-morning snack, or even more hearty dishes like fish and chips.

Made here in the UK at Huhtamaki’s Blackburn factory, the new Taste trays are lightweight yet strong and rigid, and allow for easy eating straight from the pack.  Three sizes are available – small (rectangular), medium (square) and large (rectangular).  Each feature a scalloped design on one side and an easy grip base to help make eating on-the-go even more convenient.

The small tray is grease-proof lined, so suits bakery items such as croissants, paninis and pizza slices; whereas the medium and large trays are PET lined with webbed corners, making them perfect for more substantial food choices which are served with a sauce or gravy accompaniment – perhaps an aromatic curry and rice, a mouth-watering burger stack or pie and mash!  Sweet treats and desserts can also be enjoyed from the trays too – be it warm fruit crumble with custard, goey chocolate brownies and cream, or scoops of ice cream!

With the eating out market forecast to grow by an estimated 17% by 2019*, the Taste range supports this rising trend in the food to go sector.  The selection of Taste products available is perfect for serving the ever-growing food choices that consumers are enjoying on the high street, and makes for even quicker over the counter service.

Alongside the new trays, the Taste range also includes hot food to-go boxes, hot sandwich packs and pizza boxes.  All are suitable for hot and cold foods, and are available in ‘kraft brown’.  Alternatively, you can choose to customise the packs to feature your own branding.

*Mintel, Eating Out Review, June 2015