New research for the St Albans-based food group by M&C Allegra found that the bread-based meals ranked 9th for dishes enjoyed out of home in 2015.
Conducted in association with market research consultancy Cambridge Direction and created by Premier Foods (PF) executive chef Mark Rigby, consumers and caterers were surveyed to find the top food trends of 2015, and asked what they wanted to see on menus in 2016.
PF said 31% of brands now list gluten-free items on their menu and that free-from options, as well as healthier/lighter options, are among the key variants consumers want to see more of in 2016.
In terms of where to eat out, location was a key consideration for 27% of those surveyed, ahead of the menu and then the cost. 71% said they chose restaurant chains and groups ahead of pubs and independently-owned restaurants, while 54% opted for cafés.
Sarah Robb, channel marketing manager at Premier Foods, said: “We were keen to find out what people really wanted to see on UK menus.
“Following the traditionally quieter January period, caterers will be getting ready for a number of calendar dates such as Mother’s Day, Easter and May bank holidays; so it is the ideal time for them to shake up their menus.”