News

Chicken is top protein found on sandwiches, wraps

December 5, 2013

Chicken is the most-featured protein on sandwiches and wraps, at 83 and 80 percent, respectively, according to recent research by Food Genius, a provider of research and insight solutions to the Food Industry.

The State of Sandwiches & Wraps research report published in Food Genius' Industry Research Library also shows that wraps are offered at 27 percent of operator locations nationwide. The sandwich research analysis was compiled from the most recent quarter of Food Genius Reports data, a platform consisting of more than 100,000 unique menus, covering 33 million items currently offered at more than 314,000 locations, existing in the Food Genius Reports Dashboard Product.

Key highlights from the research:

• After chicken, pork is the second most featured protein in sandwiches and wraps.
• Mustard (honey and Dijon varieties) is only the third leading sauce found in sandwiches and wraps.
• A diverse set of bread types are prominently featured in traditional sandwich menu items, including Kaiser and hoagie buns and French rolls.
• Pita, ciabatta and focaccia bread represent the specialty and flatbreads most commonly found in sandwiches.

"Non-traditional bread types are becoming more of a focus on sandwich items," said Benjamin Stanley, VP of Product at Food Genius. "We expect to see more operators utilizing creative bread options in 2014 — pretzel breads and focaccias will continue to be big movers."

Read more about food trends.