A new survey conducted by John West has revealed that nearly two thirds of all workers (62%) dine at their desks at lunchtime most days of the working week. The majority of workers (61%) also admit that the recession has impacted upon their lunchtime options and that they are now ‘more conscious of value as a result’.
The biggest benefit of ‘al desco’ dining is seen to be its ‘cost effectiveness,’ receiving 66% of the vote, while taste is the most important factor when choosing an ‘al desco’ lunchtime option.
Conscious that consumers are looking for a combination of great taste, strong nutritional credentials and value for money, John West has launched Steam Pots, a delicious range of succulent tuna and nutritious couscous infused with herbs and spices.
Available in five fantastic flavours, the John West Steam Pots range is ideal for ‘al desco’ dining, as it simply requires the addition of boiling water for a warm, fast, filling and extremely flavoursome lunch.
Natasha Ginty, John West Interim Marketing Manager, commented: “We have developed the Steam Pot range as a direct response to consumers’ desire for a tasty lunchtime option that also ticks the nutrition box. Steam Pots are high in protein and are low in saturated fat and sugar, making them the ideal option for today’s nutrition-conscious consumer. We’re delighted with the fantastic response so far and are looking forward to more people trying the Steam Pots range over the coming months.”
The John West Steam Pots varieties include: Tuna Infusions with Coriander & Cumin and Lime and Coriander Couscous, Tuna Infusions with Basil and Sun-dried Tomato Couscous, Tuna Infusions with Chilli & Garlic and Spicy Red Pepper Couscous, Tuna Infusions with Soy & Ginger and Mushroom Couscous and Tuna Infusions with Lemon & Thyme and Tomato & Black Olive. RRP €2.99 each.
© 2014 - Checkout Magazine by Stephen Wynne-Jones
