The foodie trend for replacing traditional carbohydrates with vegetable alternatives is reducing food waste, according to Tesco.
The supermarket giant has seen demand for prepared foods such as carrot spaghetti and cauliflower couscous increase by ten per cent – or 1.5 million items – in the past two years. And this means using up 'wonky shaped carrots' and 'cauliflowers considered too small to sell on their own' which might otherwise be rejected.
Over the last two years, Tesco has seen particular interest in spiralised vegetables like courgetti (a 40 per cent increase in sales), edamame bean salads (more than 100 per cent) and healthy fruit snacks such as melon and mango 'fingers' (400 per cent). Sales of organic prepared salads have also risen by nearly 90 per cent.
The brand says this boost in prepared produce is down to demand from people 'who are short on time but still want to experience the joy of cooking fresh food'. Tesco is about to increase its range with mushroom burgers, potato wedges with katsu dip and quinoa, fajita mix with peppers and onions, and beetroot burgers.