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Britain's supermarket landscape has been turned on its head. | 0:00:02 | 0:00:06 | |
Over the last few years, | 0:00:06 | 0:00:08 | |
how and where we shop has changed beyond recognition. | 0:00:08 | 0:00:12 | |
The discounters, Lidl and Aldi, are the rising stars. | 0:00:14 | 0:00:18 | |
And the traditional supermarkets | 0:00:18 | 0:00:19 | |
have had to raise their game to compete. | 0:00:19 | 0:00:21 | |
We have more choice than ever before. | 0:00:23 | 0:00:26 | |
And the days of loyalty to one store are gone. | 0:00:26 | 0:00:29 | |
But what does this intense competition | 0:00:29 | 0:00:32 | |
actually mean for the food in our trolleys? | 0:00:32 | 0:00:34 | |
We're going behind the scenes | 0:00:37 | 0:00:39 | |
with the country's leading supermarkets... | 0:00:39 | 0:00:41 | |
Yeah! | 0:00:41 | 0:00:43 | |
..to find out how they are using the latest technology and science | 0:00:43 | 0:00:47 | |
to stay ahead of the competition... | 0:00:47 | 0:00:49 | |
Shop! | 0:00:49 | 0:00:51 | |
..and keep up with our rapidly changing demands. | 0:00:51 | 0:00:54 | |
I'm Gregg Wallace. I've worked in the food industry ALL my life. | 0:00:56 | 0:01:01 | |
I want to investigate the hidden ways | 0:01:01 | 0:01:03 | |
supermarkets produce our everyday foods. | 0:01:03 | 0:01:06 | |
And I'm Babita Sharma, | 0:01:07 | 0:01:09 | |
a news journalist who grew up behind the counter of a corner shop. | 0:01:09 | 0:01:14 | |
I want to know the tricks of the trade being used to win our cash. | 0:01:14 | 0:01:19 | |
We're looking at the latest tactics in the supermarket wars. | 0:01:21 | 0:01:25 | |
This time, it's the battle for convenience. | 0:01:25 | 0:01:28 | |
The supermarkets are competing to make our lives easier. | 0:01:28 | 0:01:32 | |
From delivering ready-to-eat fish in a flash... | 0:01:32 | 0:01:34 | |
That looks like something out of Star Trek! | 0:01:34 | 0:01:38 | |
..battling to bring us the easiest fruits... | 0:01:38 | 0:01:40 | |
It is SO easy to peel. | 0:01:40 | 0:01:43 | |
..taking on the hard work for us... | 0:01:43 | 0:01:46 | |
All of these are for one dish? | 0:01:46 | 0:01:48 | |
-Absolutely. -That looks ridiculous to me. | 0:01:48 | 0:01:50 | |
..even looking into our minds to make shopping simpler. | 0:01:50 | 0:01:54 | |
Why do you need to read my subconscious? | 0:01:54 | 0:01:56 | |
That's quite alarming. | 0:01:56 | 0:01:58 | |
We're going to get the inside track | 0:01:58 | 0:02:00 | |
on how the supermarkets bring us the food we buy. | 0:02:00 | 0:02:03 | |
And what we find may change the way you shop. | 0:02:03 | 0:02:06 | |
If there's one thing we all want, it's an easy life. | 0:02:17 | 0:02:20 | |
When it comes to our food shopping, | 0:02:20 | 0:02:22 | |
we now want food that's quicker, easier | 0:02:22 | 0:02:25 | |
and more foolproof than ever before. | 0:02:25 | 0:02:27 | |
From sarnies to salads, to spag bol in a box, | 0:02:29 | 0:02:33 | |
our need for ease means we now spend more than £10 billion a year | 0:02:33 | 0:02:38 | |
on pre-prepared convenience foods. | 0:02:38 | 0:02:40 | |
So it's no surprise the supermarkets are fighting | 0:02:42 | 0:02:44 | |
for a piece of this fast-growing market. | 0:02:44 | 0:02:48 | |
But does easier always mean better? | 0:02:48 | 0:02:51 | |
And what are we paying for all this convenience? | 0:02:51 | 0:02:54 | |
As the supermarkets battle to win the convenience war, | 0:02:56 | 0:03:00 | |
there is one market everybody wants a slice of. | 0:03:00 | 0:03:04 | |
It's the undisputed king of convenience food, | 0:03:04 | 0:03:08 | |
worth over £3 billion a year. | 0:03:08 | 0:03:11 | |
Maybe it's the fact that we are all so busy | 0:03:11 | 0:03:14 | |
that's led to the rise of these, | 0:03:14 | 0:03:15 | |
the ready meal, but do you know, | 0:03:15 | 0:03:17 | |
we buy 3.5 million ready meals every single day? | 0:03:17 | 0:03:21 | |
To compete for our cash, | 0:03:23 | 0:03:24 | |
the supermarkets launch hundreds of new ready meals every year. | 0:03:24 | 0:03:28 | |
But to stand out in a crowded market, | 0:03:31 | 0:03:33 | |
their new meals have to grab our attention, | 0:03:33 | 0:03:36 | |
so they often take inspiration from the high street. | 0:03:36 | 0:03:39 | |
The hottest trend right now is Mexican, | 0:03:40 | 0:03:44 | |
with the number of restaurants up by a whopping 70% on last year alone. | 0:03:44 | 0:03:50 | |
Now, whether it's tiny burrito bars or national chains, | 0:03:50 | 0:03:53 | |
we are riding a culinary Mexican wave. | 0:03:53 | 0:03:56 | |
But can you turn this high-street hit | 0:03:56 | 0:04:00 | |
into a mass-produced meal in a box? | 0:04:00 | 0:04:02 | |
Already on the shelves are a chicken enchilada | 0:04:05 | 0:04:07 | |
and a beef burrito from Sainsbury's. | 0:04:07 | 0:04:09 | |
M&S have a chilli con carne... | 0:04:11 | 0:04:13 | |
..while Morrisons have brought out a smoky pulled pork. | 0:04:14 | 0:04:18 | |
But one supermarket thinks the way to get ahead | 0:04:18 | 0:04:21 | |
in the great Mexican race | 0:04:21 | 0:04:23 | |
is to try something a little more unusual. | 0:04:23 | 0:04:25 | |
-Paul. -Gregg, nice to meet you. | 0:04:25 | 0:04:27 | |
I've come to the Co-op's development kitchen in Manchester, | 0:04:27 | 0:04:31 | |
where product developer Paul Dempsey and innovation chef Ben Warran | 0:04:31 | 0:04:35 | |
want to tickle our taste buds with more complicated Mexican. | 0:04:35 | 0:04:40 | |
Most people consider Mexican to be tacos and burritos. | 0:04:40 | 0:04:45 | |
Is that not what you're aiming at? | 0:04:45 | 0:04:47 | |
This is really aimed at a different customer, | 0:04:47 | 0:04:49 | |
ones that will be trying the more authentic dishes | 0:04:49 | 0:04:52 | |
that we are trying to recreate in the kitchens. | 0:04:52 | 0:04:54 | |
Ben and Paul's three new dishes have far less familiar names. | 0:04:54 | 0:04:58 | |
A tinga, a habanero and a chicken mole. | 0:04:58 | 0:05:03 | |
But it won't be an easy ride. | 0:05:03 | 0:05:05 | |
Creating this kind of authentic Mexican is a complicated business. | 0:05:05 | 0:05:10 | |
All of these are for one dish? | 0:05:10 | 0:05:12 | |
Absolutely. They're for our chicken mole. | 0:05:12 | 0:05:14 | |
Mexican food is all about complexity. | 0:05:14 | 0:05:16 | |
Are you kidding me? | 0:05:16 | 0:05:18 | |
Forgive me, I know you're doing your jobs, but with all respect, | 0:05:18 | 0:05:21 | |
that looks ridiculous to me. | 0:05:21 | 0:05:23 | |
It's not just your kind of bland, one-flavour, | 0:05:23 | 0:05:25 | |
one-dimensional cuisine. | 0:05:25 | 0:05:26 | |
It's salty, sour, it's sweet, there's some bitterness in there. | 0:05:26 | 0:05:30 | |
It's a big challenge, but then Ben and Paul have a lot to prove. | 0:05:30 | 0:05:35 | |
Ready meals is one area where the Co-op underperform | 0:05:35 | 0:05:38 | |
against their market share. | 0:05:38 | 0:05:41 | |
Getting this right could score them big points in the convenience war, | 0:05:41 | 0:05:45 | |
and a bigger slice of that £3 billion ready-meal market. | 0:05:45 | 0:05:49 | |
And they ARE trying to save us from some very tricky cooking. | 0:05:51 | 0:05:55 | |
You know I could do this now, right, you just... | 0:05:55 | 0:05:58 | |
Listen, you put it in a pan, right, heat them all up. | 0:05:58 | 0:06:01 | |
Not at all. It's all about the order | 0:06:01 | 0:06:03 | |
the ingredients go into the pan. | 0:06:03 | 0:06:04 | |
Creating Ben's mole requires precision timing. | 0:06:08 | 0:06:13 | |
Different spices work in different ways. | 0:06:13 | 0:06:16 | |
So the ones that are really powerful, | 0:06:16 | 0:06:18 | |
we want to get them into the base layer of the dish. | 0:06:18 | 0:06:20 | |
Spices in, big hitters first. | 0:06:20 | 0:06:22 | |
-Yep. -Now what? | 0:06:22 | 0:06:24 | |
Now we're going to go on to these nice floral spices. | 0:06:24 | 0:06:26 | |
-You've got chocolate here. -Yep. | 0:06:30 | 0:06:32 | |
Right, in it goes. | 0:06:32 | 0:06:35 | |
Last one. | 0:06:35 | 0:06:36 | |
Time to see if it's paid off. | 0:06:38 | 0:06:39 | |
Ha. Ha-ha-ha-ha. | 0:06:44 | 0:06:47 | |
It has the smokiness, it has the chocolatiness, | 0:06:47 | 0:06:50 | |
and it has layers of sweetness. | 0:06:50 | 0:06:52 | |
Yeah, absolutely. I think the sweetness is really noticeable. | 0:06:52 | 0:06:54 | |
It's all that time spent cooking the ingredients. | 0:06:54 | 0:06:56 | |
All right, you may look a little bit odd, | 0:06:56 | 0:06:58 | |
-but you know what you're talking about. -Thanks. | 0:06:58 | 0:07:01 | |
Across the supermarkets, ready-meal standards are high. | 0:07:02 | 0:07:06 | |
A recent study showed that two-thirds of us think | 0:07:06 | 0:07:08 | |
that they now taste | 0:07:08 | 0:07:10 | |
as good or better than takeaways. | 0:07:10 | 0:07:14 | |
So, will the Co-op's Mexican range | 0:07:14 | 0:07:16 | |
be good enough to make us try something different? | 0:07:16 | 0:07:20 | |
I'm beginning to realise just how risky this is, | 0:07:20 | 0:07:22 | |
because you're launching a product that most people may not recognise. | 0:07:22 | 0:07:26 | |
It is a bit risky. | 0:07:26 | 0:07:27 | |
Everybody knows what chilli is, | 0:07:28 | 0:07:30 | |
and there probably aren't that many people that know what a mole is. | 0:07:30 | 0:07:33 | |
But I think when people taste it, | 0:07:33 | 0:07:35 | |
I think they'll absolutely love it like we do. | 0:07:35 | 0:07:37 | |
Mexican may be hot stuff on the high street, | 0:07:39 | 0:07:42 | |
but our top three favourite ready meals are still very traditional. | 0:07:42 | 0:07:46 | |
British, Italian and Indian. | 0:07:46 | 0:07:49 | |
So will we buy Mexican if it's not the burritos and chillis | 0:07:50 | 0:07:53 | |
we know and love? | 0:07:53 | 0:07:55 | |
And will the Co-op scoop a bigger piece | 0:07:55 | 0:07:57 | |
of the £3 billion ready-meal market? | 0:07:57 | 0:08:00 | |
I'll be back later to find out. | 0:08:00 | 0:08:03 | |
Our soaring demand for ever easier food | 0:08:10 | 0:08:13 | |
has penetrated every aisle of the supermarket. | 0:08:13 | 0:08:17 | |
Even some we wouldn't expect. | 0:08:17 | 0:08:18 | |
You might think that the convenience food market | 0:08:19 | 0:08:22 | |
is all about making things ever more processed and manufactured. | 0:08:22 | 0:08:26 | |
But that's not always the case. | 0:08:26 | 0:08:28 | |
I'm on the trail of a product | 0:08:28 | 0:08:30 | |
that's been one of the biggest convenience hits in recent years. | 0:08:30 | 0:08:34 | |
And there's not a single factory in sight. | 0:08:34 | 0:08:37 | |
This orchard in Southern Spain | 0:08:42 | 0:08:44 | |
is growing one of Britain's favourite fruits. | 0:08:44 | 0:08:47 | |
The easy peeler. | 0:08:47 | 0:08:49 | |
While the traditional orange is in decline, | 0:08:49 | 0:08:52 | |
sales of this little citrus are soaring, | 0:08:52 | 0:08:55 | |
up almost 30% in three years. | 0:08:55 | 0:08:58 | |
We probably don't give it a second thought, | 0:08:58 | 0:09:01 | |
but creating this fruit takes real agricultural wizardry. | 0:09:01 | 0:09:05 | |
An easy peeler is any small, easy-to-eat citrus fruit, | 0:09:05 | 0:09:10 | |
like a tangerine, clementine or a Satsuma. | 0:09:10 | 0:09:13 | |
They've become so popular, | 0:09:13 | 0:09:15 | |
they now make up more than half of all the citrus we eat - | 0:09:15 | 0:09:19 | |
almost £500 million worth a year. | 0:09:19 | 0:09:22 | |
So getting them right is big business for the supermarkets. | 0:09:22 | 0:09:27 | |
It's harvest time, and David Northcroft, | 0:09:27 | 0:09:30 | |
fresh produce developer from Waitrose, | 0:09:30 | 0:09:33 | |
is here to check on his latest crop. | 0:09:33 | 0:09:36 | |
So how big are easy peelers for Waitrose? | 0:09:38 | 0:09:41 | |
So last year alone, we sold £30 million worth of these. | 0:09:41 | 0:09:44 | |
30 million? So clearly, we're loving them. | 0:09:44 | 0:09:47 | |
So why are they so popular in Britain? | 0:09:47 | 0:09:49 | |
People don't want to be peeling oranges nowadays. | 0:09:49 | 0:09:52 | |
It's about convenience. | 0:09:52 | 0:09:54 | |
The different types of easy peeler | 0:09:54 | 0:09:56 | |
can have very different strengths and weaknesses, | 0:09:56 | 0:09:59 | |
as Dave is going to show me, with three of our favourite varieties. | 0:09:59 | 0:10:03 | |
First up, the traditional Satsuma. | 0:10:06 | 0:10:09 | |
This is what I'm used to, | 0:10:09 | 0:10:10 | |
and it is SO easy to peel. | 0:10:10 | 0:10:13 | |
But the taste for you, not so good? | 0:10:13 | 0:10:15 | |
It's sort of mild sweet. | 0:10:15 | 0:10:17 | |
Next, it's the mandarin. | 0:10:17 | 0:10:19 | |
Mandarin, beautiful colour here. | 0:10:19 | 0:10:22 | |
I like the balance of flavour in this, | 0:10:22 | 0:10:24 | |
but it can have seeds. | 0:10:24 | 0:10:25 | |
And it seems we don't want seeds in our easy-to-eat fruit. | 0:10:25 | 0:10:30 | |
Finally, the tangerine. | 0:10:30 | 0:10:31 | |
It's really hard to get into. | 0:10:31 | 0:10:33 | |
I can't even get into it. | 0:10:33 | 0:10:34 | |
You're going to have to help me out here, David. | 0:10:34 | 0:10:36 | |
Come on. Let's have a go. | 0:10:36 | 0:10:38 | |
This one's more like the not-so-easy peeler. | 0:10:38 | 0:10:40 | |
But there's a big upside. | 0:10:40 | 0:10:42 | |
When you get into it, you have got this great richness of flavour. | 0:10:42 | 0:10:46 | |
-Wow! -Real depth of flavour there, isn't there? | 0:10:46 | 0:10:48 | |
That is incredible! | 0:10:48 | 0:10:49 | |
All these varieties have their good points, | 0:10:51 | 0:10:53 | |
but as shoppers, we now want food that's tastier and easier. | 0:10:53 | 0:10:58 | |
What if we could get that great flavour | 0:11:00 | 0:11:02 | |
in a variety that was seedless | 0:11:02 | 0:11:04 | |
and as easy to peel as a Satsuma? | 0:11:04 | 0:11:07 | |
So, what? The best that all of these three can give us in one? | 0:11:07 | 0:11:10 | |
Exactly. | 0:11:10 | 0:11:11 | |
To get ahead of their rivals, | 0:11:12 | 0:11:14 | |
the supermarkets are constantly looking for a new variety | 0:11:14 | 0:11:17 | |
that ticks all the boxes. | 0:11:17 | 0:11:20 | |
So David's Spanish suppliers run a breeding centre, | 0:11:20 | 0:11:23 | |
dedicated to trying to create the ultimate easy peeler. | 0:11:23 | 0:11:27 | |
It looks amazing in here. | 0:11:27 | 0:11:30 | |
It's so impressive, isn't it? | 0:11:30 | 0:11:32 | |
Charo Marin is chief fruit breeder. | 0:11:32 | 0:11:35 | |
So what's happening here? | 0:11:35 | 0:11:37 | |
Well, this is a mother tree. | 0:11:37 | 0:11:40 | |
This is where we do the pollination | 0:11:40 | 0:11:42 | |
and we create new children, new varieties. | 0:11:42 | 0:11:45 | |
To create new varieties, | 0:11:48 | 0:11:50 | |
Charo takes pollen from a plant that has something she wants, | 0:11:50 | 0:11:54 | |
like great flavour or no seeds, | 0:11:54 | 0:11:56 | |
and transfers it to the flower of a plant that has easy-to-peel fruit. | 0:11:56 | 0:12:02 | |
Once you pollinate the flower, | 0:12:02 | 0:12:04 | |
the ovary will grow and will give you a new fruit | 0:12:04 | 0:12:08 | |
and the mandarin will give you those seeds. | 0:12:08 | 0:12:10 | |
So each seed... | 0:12:12 | 0:12:13 | |
..is a new variety. | 0:12:14 | 0:12:16 | |
But to see the new varieties come to fruition is a painstaking process. | 0:12:16 | 0:12:21 | |
So how long before you get to the point where it is fully grown? | 0:12:21 | 0:12:25 | |
Around eight years. | 0:12:25 | 0:12:27 | |
Eight years! | 0:12:27 | 0:12:29 | |
It takes a long time, doesn't it? | 0:12:29 | 0:12:32 | |
Even then, there's only a one-in-a-thousand chance | 0:12:32 | 0:12:35 | |
that the new fruit will have all the traits that they want. | 0:12:35 | 0:12:39 | |
So Charo plants thousands of them. | 0:12:39 | 0:12:42 | |
It's a bit like a lottery. | 0:12:42 | 0:12:43 | |
It is. We are looking for a needle in a haystack. | 0:12:43 | 0:12:45 | |
In the last five years, | 0:12:50 | 0:12:52 | |
M&S, Tesco and the Co-op have all launched new varieties, | 0:12:52 | 0:12:57 | |
but David thinks he's found something to rival them all. | 0:12:57 | 0:13:02 | |
This is the first time anyone has seen it. | 0:13:02 | 0:13:04 | |
Never been seen before. | 0:13:04 | 0:13:05 | |
Never been seen before. | 0:13:05 | 0:13:06 | |
I get the exclusive preview of this. | 0:13:06 | 0:13:09 | |
So what we've got here is easy to peel. | 0:13:09 | 0:13:13 | |
It's seedless, it's got that rich flavour of the tangerine. | 0:13:13 | 0:13:17 | |
-Shall we take a look inside? -Love to. | 0:13:17 | 0:13:19 | |
This is the moment of truth. | 0:13:19 | 0:13:20 | |
Oh, my gosh. It looks like perfection. | 0:13:24 | 0:13:27 | |
This is the Holy Grail, | 0:13:27 | 0:13:29 | |
to have something that is naturally seedless, | 0:13:29 | 0:13:31 | |
and we're going to have that depth of flavour. | 0:13:31 | 0:13:33 | |
A seedless mandarin. | 0:13:33 | 0:13:35 | |
It's not the way nature intended it to be, though. | 0:13:35 | 0:13:39 | |
Can you remember where grapes were, maybe five, ten years ago? | 0:13:39 | 0:13:42 | |
We bought grapes, they always had seeds in them. | 0:13:42 | 0:13:46 | |
Now, virtually all the grapes we eat in the UK are seedless. | 0:13:46 | 0:13:49 | |
We've been doing this for nearly ten years to get to this point. | 0:13:49 | 0:13:54 | |
So, you know, we're really hopeful | 0:13:54 | 0:13:56 | |
that this is going to be a great variety for the future. | 0:13:56 | 0:13:58 | |
If they're successful in scaling up production of the super mandarin, | 0:14:01 | 0:14:05 | |
then in a couple of years, | 0:14:05 | 0:14:07 | |
you should be seeing it in your supermarket. | 0:14:07 | 0:14:11 | |
I can't quite believe how much work goes into creating the easy peeler. | 0:14:11 | 0:14:16 | |
It's something that we take for granted. | 0:14:16 | 0:14:18 | |
I know that I do, but it's no surprise | 0:14:18 | 0:14:19 | |
it's one of the biggest-selling products on the supermarket shelf. | 0:14:19 | 0:14:23 | |
We've become a time-poor nation, | 0:14:29 | 0:14:32 | |
and nowhere more so than with our evening meal. | 0:14:32 | 0:14:34 | |
The time we spend cooking dinner has halved in the last 20 years. | 0:14:36 | 0:14:40 | |
What we want is convenience | 0:14:42 | 0:14:44 | |
so the supermarkets know that we can be put off | 0:14:44 | 0:14:47 | |
by any food that looks like hard work. | 0:14:47 | 0:14:49 | |
One food with a tricky reputation is fish. | 0:14:53 | 0:14:56 | |
We used to have to buy a whole fish where we'd have to scale it, gut it, | 0:14:56 | 0:14:59 | |
bone it and cut it into portions ourselves. | 0:14:59 | 0:15:02 | |
These days, all the work's done, | 0:15:02 | 0:15:04 | |
and it comes conveniently in packets, | 0:15:04 | 0:15:06 | |
in fillets ready to go. | 0:15:06 | 0:15:09 | |
But could they make it even MORE convenient? | 0:15:09 | 0:15:11 | |
Fish is a fierce battleground in the supermarket wars. | 0:15:14 | 0:15:18 | |
In the last year, | 0:15:18 | 0:15:20 | |
discounters Aldi and Lidl have seen their fish sales rise more than 20%. | 0:15:20 | 0:15:25 | |
Meanwhile, the Big Four supermarkets are floundering | 0:15:25 | 0:15:28 | |
with sales down across-the-board. | 0:15:28 | 0:15:31 | |
So Sainsbury's have a plan to deliver fish | 0:15:34 | 0:15:37 | |
that's easier than ever. | 0:15:37 | 0:15:39 | |
Their technical manager for fish, Alison Anderson, is in Fife, | 0:15:39 | 0:15:43 | |
checking in on their latest innovation. | 0:15:43 | 0:15:45 | |
Alison, what comes through here in this depot? | 0:15:49 | 0:15:52 | |
So it's just salmon coming in here, about 6 million fish a year. | 0:15:52 | 0:15:55 | |
6 million? | 0:15:55 | 0:15:57 | |
6 million. | 0:15:57 | 0:15:58 | |
We eat a whopping 60 million kilos of salmon a year, | 0:15:58 | 0:16:02 | |
and last year, it overtook tuna to become Britain's favourite fish. | 0:16:02 | 0:16:07 | |
-Shall I kiss him? -And it's turned into a Gregg! | 0:16:07 | 0:16:12 | |
Ha-ha-ha-ha! | 0:16:13 | 0:16:16 | |
Creating Alison's easy-to-eat fish | 0:16:16 | 0:16:19 | |
starts with the cutting-edge technology | 0:16:19 | 0:16:21 | |
needed to fillet 16,000 salmon a day, | 0:16:21 | 0:16:25 | |
all overseen by the factory's head of development, Robin Brown. | 0:16:25 | 0:16:29 | |
This guy, here, he's feeding the fish into the filleter. | 0:16:30 | 0:16:32 | |
That is cutting that fish into two perfect fillets? | 0:16:36 | 0:16:39 | |
-Yeah. -Every time? -Every time. | 0:16:39 | 0:16:41 | |
It takes about two and a half seconds to fillet one fish. | 0:16:41 | 0:16:44 | |
That is incredible. | 0:16:44 | 0:16:46 | |
Most chefs wouldn't be able to get it that close. | 0:16:46 | 0:16:48 | |
They've even got a machine to take the tiny pin bones out. | 0:16:49 | 0:16:53 | |
I can see there is like a metal cart over there, | 0:16:53 | 0:16:56 | |
and that must be making all the bones stick up. | 0:16:56 | 0:16:59 | |
It's catching them and pulling them up. | 0:16:59 | 0:17:01 | |
Yeah. | 0:17:01 | 0:17:02 | |
But it doesn't get them all. | 0:17:03 | 0:17:07 | |
There's nothing like the human eye and the human touch. Right? | 0:17:07 | 0:17:09 | |
-May I? -Yeah, of course. | 0:17:09 | 0:17:11 | |
Because I'm not bad with a bit of fish. | 0:17:11 | 0:17:13 | |
Leave the difficult ones for me, OK? | 0:17:13 | 0:17:16 | |
-Stand back. -If you just go in, just lightly, like that. | 0:17:16 | 0:17:21 | |
-Is there more in there? -Yep. | 0:17:24 | 0:17:26 | |
Yeah. | 0:17:29 | 0:17:31 | |
Get in there! | 0:17:31 | 0:17:32 | |
You don't pull them out, you rip it out. | 0:17:32 | 0:17:34 | |
We try to do minimal damage to the fish. | 0:17:34 | 0:17:37 | |
Bit late now, mate. They've cut its head off. | 0:17:37 | 0:17:39 | |
To try and ensure her easy salmon | 0:17:44 | 0:17:46 | |
will be a step ahead of the competition, | 0:17:46 | 0:17:49 | |
Alison's got a brand-new trick up her sleeve. | 0:17:49 | 0:17:52 | |
We are brine injecting. | 0:17:52 | 0:17:54 | |
So we are adding flavour into the fish. | 0:17:54 | 0:17:56 | |
And you can see you've got the needles coming down, | 0:17:56 | 0:17:59 | |
then injecting the brine, the flavouring, into the fish. | 0:17:59 | 0:18:02 | |
What flavour? | 0:18:02 | 0:18:03 | |
There is a lemon and herb going in there. | 0:18:03 | 0:18:05 | |
Lemon and herb goes well with salmon, | 0:18:05 | 0:18:07 | |
and some customers don't like fishy flavours, | 0:18:07 | 0:18:10 | |
so, again, it enhances | 0:18:10 | 0:18:11 | |
and takes some of that fear factor away from people. | 0:18:11 | 0:18:15 | |
You are putting flavours in there that maybe aren't fish | 0:18:15 | 0:18:17 | |
-because people don't like fish? -Exactly. | 0:18:17 | 0:18:20 | |
Are you...? Really?! | 0:18:20 | 0:18:21 | |
I think that's weird. I really do. | 0:18:22 | 0:18:24 | |
The salmon is ready to portion up. | 0:18:28 | 0:18:30 | |
Time to meet their newest and smartest machine. | 0:18:30 | 0:18:34 | |
That looks like something out of Star Trek. | 0:18:34 | 0:18:37 | |
It scans every individual fillet. | 0:18:37 | 0:18:39 | |
Using a laser, | 0:18:39 | 0:18:41 | |
it measures the thickness, it measures the length, | 0:18:41 | 0:18:43 | |
and it calculates the weight of the fish | 0:18:43 | 0:18:45 | |
and how many portions to cut from it. | 0:18:45 | 0:18:47 | |
And it gets it right? | 0:18:47 | 0:18:48 | |
It gets it right. Very accurate. | 0:18:48 | 0:18:51 | |
This machine is capable of cutting 120 portions a minute. | 0:18:53 | 0:18:56 | |
120 perfectly-cut portions a minute! | 0:18:56 | 0:18:59 | |
After a quick dusting with herbs, the salmon is sent for packaging, | 0:19:00 | 0:19:04 | |
and it's still less than five minutes | 0:19:04 | 0:19:07 | |
since the fish arrived whole into the depot. | 0:19:07 | 0:19:10 | |
Well, so far so good. | 0:19:11 | 0:19:13 | |
We've gone from a whole head and fins on salmon | 0:19:13 | 0:19:16 | |
to perfectly cut boneless fillets | 0:19:16 | 0:19:20 | |
pumped full of lemon and herb flavour in a matter of minutes. | 0:19:20 | 0:19:23 | |
Now these guys have got their eyes on a new piece of technical wizardry | 0:19:23 | 0:19:27 | |
that's going to make fish eating even easier. | 0:19:27 | 0:19:31 | |
So we're running a trial on a new packaging format. | 0:19:31 | 0:19:34 | |
This is going to revolutionise the way we cook and eat fish. | 0:19:34 | 0:19:37 | |
And what is that? | 0:19:37 | 0:19:39 | |
This is microwaveable packaging, | 0:19:39 | 0:19:40 | |
so the fish in the pack is ready to go in the microwave. | 0:19:40 | 0:19:44 | |
So you put flavour in that fish, | 0:19:44 | 0:19:47 | |
and I can take it off the shelf in the packet, | 0:19:47 | 0:19:49 | |
put it in the microwave in the packet? | 0:19:49 | 0:19:51 | |
-Yep. -Can I take one of these? | 0:19:51 | 0:19:53 | |
So innovative is this packaging, it opens on its own. | 0:19:53 | 0:19:57 | |
How long, three minutes? | 0:19:58 | 0:20:00 | |
Three minutes. | 0:20:00 | 0:20:01 | |
The microwave is creating steam and heat, | 0:20:01 | 0:20:04 | |
and the steam puffs up the packaging, | 0:20:04 | 0:20:07 | |
and when it gets to a certain temperature, | 0:20:07 | 0:20:09 | |
the packaging will release, | 0:20:09 | 0:20:10 | |
and it'll let the steam out rather than it build up too much pressure. | 0:20:10 | 0:20:13 | |
So the packaging will balloon up, and at some stage, | 0:20:13 | 0:20:16 | |
the end of the seal comes away from the packet and lets the steam out? | 0:20:16 | 0:20:20 | |
-Yeah. -Is that right? | 0:20:20 | 0:20:21 | |
-Yeah. -Yeah. | 0:20:21 | 0:20:22 | |
It is puffing up. | 0:20:23 | 0:20:25 | |
Mate, I'll tell you what. | 0:20:25 | 0:20:26 | |
THAT is clever. | 0:20:26 | 0:20:28 | |
Mm. | 0:20:35 | 0:20:37 | |
Personally, I would cook it a little bit less. | 0:20:38 | 0:20:42 | |
However, for most people, | 0:20:42 | 0:20:44 | |
I would suspect that is a perfectly, perfectly good fish | 0:20:44 | 0:20:48 | |
with a hint of citrus and a hint of herb. | 0:20:48 | 0:20:53 | |
And that took, what...? Three minutes? | 0:20:53 | 0:20:55 | |
Three minutes. | 0:20:55 | 0:20:56 | |
Mate, that, I have to admit, is very clever. | 0:20:56 | 0:20:59 | |
And it may even be better for you. | 0:21:00 | 0:21:03 | |
Studies suggest that microwaving | 0:21:03 | 0:21:06 | |
preserves more of the nutrients in fish | 0:21:06 | 0:21:08 | |
than frying or baking. | 0:21:08 | 0:21:11 | |
You know, in a way, I'm a little bit sad | 0:21:11 | 0:21:13 | |
that you have to go to all that effort to make us eat fish, | 0:21:13 | 0:21:16 | |
but if that's what it takes to put fish on the menu, so be it. | 0:21:16 | 0:21:20 | |
In an age where everyone's always in a rush, | 0:21:23 | 0:21:26 | |
there's one great British classic that's suffering. | 0:21:26 | 0:21:29 | |
If there's one meal | 0:21:31 | 0:21:32 | |
that takes a couple of hours to put together, it is this. | 0:21:32 | 0:21:35 | |
A joint of roast meat. | 0:21:35 | 0:21:37 | |
It's not something that you can whip up in a hurry. | 0:21:37 | 0:21:40 | |
And I have to say, if I'm honest, | 0:21:40 | 0:21:41 | |
it's rare that I get the chance to do a meal like this. | 0:21:41 | 0:21:44 | |
And I'm not alone. | 0:21:46 | 0:21:48 | |
We're 25% less likely to roast a joint of meat today | 0:21:48 | 0:21:52 | |
than 20 years ago. | 0:21:52 | 0:21:54 | |
Never one to miss a trick, | 0:21:59 | 0:22:01 | |
the supermarkets and their suppliers | 0:22:01 | 0:22:03 | |
are putting in the hours on our behalf | 0:22:03 | 0:22:06 | |
to try to give us roast | 0:22:06 | 0:22:08 | |
in a fraction of the time it takes us to cook it at home. | 0:22:08 | 0:22:10 | |
Easy roasts are part of a supermarket revolution | 0:22:12 | 0:22:16 | |
known as ready-to-cook. | 0:22:16 | 0:22:18 | |
Halfway between a ready meal and cooking from scratch, | 0:22:18 | 0:22:22 | |
this is the fastest-rising category in convenience food, | 0:22:22 | 0:22:26 | |
already worth half a billion pounds a year. | 0:22:26 | 0:22:28 | |
Waitrose have an easy-to-cook collection of meats and fish. | 0:22:29 | 0:22:34 | |
Sainsbury's call their range Just Cook. | 0:22:34 | 0:22:37 | |
But the undisputed top dogs of ready-to-cook, | 0:22:37 | 0:22:41 | |
with 29% of the market, | 0:22:41 | 0:22:42 | |
are Marks & Spencer. | 0:22:42 | 0:22:44 | |
Ollie Redmond is the M&S technical manager for meat. | 0:22:47 | 0:22:50 | |
He's visiting his suppliers near Glasgow | 0:22:50 | 0:22:53 | |
to check on a new Moroccan lamb roast | 0:22:53 | 0:22:55 | |
that you can cook in just over half an hour. | 0:22:55 | 0:22:59 | |
He's been working on it for nine months, | 0:22:59 | 0:23:02 | |
with Scotbeef's product developer Alison Galloway. | 0:23:02 | 0:23:05 | |
And today, he's hoping to sign it off. | 0:23:05 | 0:23:07 | |
Good morning, Alison. | 0:23:07 | 0:23:09 | |
-Good morning. -How are you doing? -Good morning. | 0:23:09 | 0:23:11 | |
Today, we are butchering the lamb | 0:23:11 | 0:23:13 | |
for our first trial on the Moroccan lamb shoulder. | 0:23:13 | 0:23:16 | |
So this is what we end up with. | 0:23:16 | 0:23:19 | |
It's a lot smaller than what I thought it would be | 0:23:19 | 0:23:21 | |
for a roasting joint. | 0:23:21 | 0:23:23 | |
280 to 300 grams was the perfect portion size for two. | 0:23:23 | 0:23:27 | |
Straight away, they are thinking about convenience. | 0:23:27 | 0:23:30 | |
Not everybody wants a full roast, | 0:23:30 | 0:23:33 | |
and 63% of British households now have just one or two people. | 0:23:33 | 0:23:38 | |
The next stage is to coat the meat in a blend of spices to add flavour. | 0:23:39 | 0:23:44 | |
It smells amazing. | 0:23:44 | 0:23:46 | |
But the biggest challenge in bringing us a 35-minute roast | 0:23:48 | 0:23:53 | |
is to stop it drying out when they precook the meat. | 0:23:53 | 0:23:56 | |
The challenge is to retain as much moisture | 0:23:59 | 0:24:02 | |
within the meat during cooking. | 0:24:02 | 0:24:04 | |
Lamb typically contains about 70% water. | 0:24:04 | 0:24:08 | |
That sounds like a lot, but if it's cooked too fast, | 0:24:10 | 0:24:14 | |
the meat can easily dry out. | 0:24:14 | 0:24:15 | |
So they use an innovative cooking method. | 0:24:17 | 0:24:19 | |
I can't see an oven anywhere. | 0:24:22 | 0:24:24 | |
No. So this is the sous-vide part of the process. | 0:24:24 | 0:24:27 | |
Sous-vide means "under vacuum" in French. | 0:24:27 | 0:24:31 | |
It involves vacuum-sealing food and cooking it with water or steam. | 0:24:31 | 0:24:35 | |
This little pouch allows the meat to cook within its own juices, | 0:24:35 | 0:24:39 | |
retaining the moisture and succulence. | 0:24:39 | 0:24:42 | |
Do you know, when you look at it, | 0:24:42 | 0:24:43 | |
to me, it's like boil-in-the-bag stuff. | 0:24:43 | 0:24:45 | |
-It is, isn't it? -It is much more tightly controlled than that. | 0:24:46 | 0:24:51 | |
You'll see that the technology that we use | 0:24:51 | 0:24:52 | |
to get the precise cook we are looking for, | 0:24:52 | 0:24:55 | |
you just couldn't get that with a boil-in-the-bag product. | 0:24:55 | 0:24:59 | |
To cook sous-vide on an industrial scale | 0:24:59 | 0:25:02 | |
requires some serious equipment. | 0:25:02 | 0:25:04 | |
-So here we are. -Oh! Wow! | 0:25:09 | 0:25:12 | |
Gosh, they are huge, aren't they? | 0:25:12 | 0:25:13 | |
-Yes, massive. -They look like huge silver bullets. | 0:25:13 | 0:25:16 | |
It's simply a giant, sophisticated pressure cooker | 0:25:18 | 0:25:21 | |
where we can precisely control the temperature | 0:25:21 | 0:25:24 | |
that we are applying to the meat. | 0:25:24 | 0:25:25 | |
Should we get it cooking? | 0:25:25 | 0:25:27 | |
-Let's get it cooking. -Let's get it started. | 0:25:27 | 0:25:29 | |
Lamb shoulder is a cheaper cut and can be tough. | 0:25:31 | 0:25:35 | |
The lamb shoulder, it does a lot of work, | 0:25:37 | 0:25:41 | |
so there's a lot of structure in there to support the muscles | 0:25:41 | 0:25:43 | |
and then that structure is what we call collagen. | 0:25:43 | 0:25:46 | |
Collagen is a stringy protein which makes meat chewy. | 0:25:46 | 0:25:50 | |
When cooked for a long time, | 0:25:50 | 0:25:52 | |
the collagen breaks down and turns into a more edible gelatine jelly. | 0:25:52 | 0:25:57 | |
That takes time and a certain temperature, | 0:25:57 | 0:25:59 | |
and this allows us to precisely control | 0:25:59 | 0:26:01 | |
that conversion of the collagen into gelatine. | 0:26:01 | 0:26:04 | |
-So if it wasn't precise... -Yeah. | 0:26:04 | 0:26:06 | |
..the taste would be completely different. | 0:26:06 | 0:26:08 | |
If you undercook the meat or cooked it too quickly, | 0:26:08 | 0:26:11 | |
then the fat would not render down, | 0:26:11 | 0:26:13 | |
the collagen wouldn't turn to gelatine. | 0:26:13 | 0:26:15 | |
It would end up being tough and chewy. | 0:26:15 | 0:26:17 | |
The lamb spends three hours in the pressure cooker. | 0:26:17 | 0:26:21 | |
Alison thinks that by cooking with sous-vide, | 0:26:21 | 0:26:24 | |
they can create a dish | 0:26:24 | 0:26:25 | |
that's not just quicker for us than a normal roast, | 0:26:25 | 0:26:29 | |
but also more tender. | 0:26:29 | 0:26:30 | |
And she's got a way to try and prove it. | 0:26:30 | 0:26:33 | |
What we have here, Babita, is samples of our lamb shoulder, | 0:26:35 | 0:26:39 | |
one that we've roasted, and one that we've sous-vided. | 0:26:39 | 0:26:42 | |
It looks completely different. | 0:26:42 | 0:26:44 | |
It certainly does. | 0:26:44 | 0:26:46 | |
The roast lamb, the muscles contract under the high heat, | 0:26:46 | 0:26:50 | |
squeezing out that moisture. | 0:26:50 | 0:26:52 | |
With the sous-vide, the moisture's retained within the lamb. | 0:26:52 | 0:26:55 | |
The oven-cooked lamb certainly looks tougher than the sous-vide lamb, | 0:26:55 | 0:27:00 | |
but Alison has a machine that can actually measure their tenderness. | 0:27:00 | 0:27:03 | |
So that is mimicking my mouth. | 0:27:05 | 0:27:08 | |
It's mimicking the pressure required to eat through the meat. | 0:27:08 | 0:27:11 | |
So like an automated jaw. | 0:27:11 | 0:27:13 | |
The more pressure required, the tougher the meat. | 0:27:13 | 0:27:16 | |
OK, so are we going to test the roast one first? | 0:27:16 | 0:27:18 | |
Roast one first. | 0:27:18 | 0:27:19 | |
It's like a guillotine. | 0:27:23 | 0:27:26 | |
Comes down, measures the force required | 0:27:26 | 0:27:30 | |
to bite through the meat fibres. | 0:27:30 | 0:27:32 | |
In this case 73.96. | 0:27:32 | 0:27:34 | |
So with the sous-vide we're going to try now, | 0:27:34 | 0:27:36 | |
we're looking for a much lower number? | 0:27:36 | 0:27:38 | |
We're looking for a lower number. | 0:27:38 | 0:27:40 | |
Less pressure to bite the meat. | 0:27:40 | 0:27:42 | |
-Are you nervous? -Not at all. | 0:27:47 | 0:27:49 | |
Confident in your product. | 0:27:49 | 0:27:51 | |
-Gosh! You should be. -11.15. | 0:27:57 | 0:27:59 | |
11.15! | 0:27:59 | 0:28:01 | |
That is a massive difference between the two. | 0:28:01 | 0:28:03 | |
It's a huge difference. Yes. | 0:28:03 | 0:28:04 | |
That's melt-in-your-mouth kind of stuff. | 0:28:04 | 0:28:06 | |
That's melt-in-the-mouth tender. Yes. | 0:28:06 | 0:28:08 | |
To be honest, I didn't think all that preparation time | 0:28:11 | 0:28:14 | |
to perfect this sous-vide would actually make a difference, | 0:28:14 | 0:28:17 | |
but when you see the roast next to the sous-vide version, | 0:28:17 | 0:28:21 | |
you really do get a sense that it is fundamentally different. | 0:28:21 | 0:28:24 | |
The tasting moments. | 0:28:26 | 0:28:28 | |
So here we are. | 0:28:28 | 0:28:29 | |
It's passed the machine test. | 0:28:30 | 0:28:33 | |
But will it taste good enough to get on the shelves at M&S? | 0:28:33 | 0:28:37 | |
Well, after just 35 minutes of cooking in a normal oven, | 0:28:37 | 0:28:41 | |
it's time to find out. | 0:28:41 | 0:28:43 | |
Are you pleased with it, Olly? | 0:28:43 | 0:28:44 | |
The smokiness is still there, but it's not overpowering. | 0:28:44 | 0:28:47 | |
Just a little bit of chilli heat, but it's not too much. | 0:28:47 | 0:28:50 | |
I think we're there. | 0:28:50 | 0:28:52 | |
-Fantastic! -Relieved! | 0:28:53 | 0:28:55 | |
-Are you pleased? -Very relieved. | 0:28:55 | 0:28:57 | |
It takes so long to create this. | 0:28:57 | 0:28:59 | |
It looks like it's a pretty expensive process. | 0:28:59 | 0:29:02 | |
Are we going to have to foot the bill of that? | 0:29:02 | 0:29:04 | |
Well, this is going to be on the shelf at £5.50 for a pack, | 0:29:04 | 0:29:08 | |
which we believe, given the amount of work that goes in, | 0:29:08 | 0:29:11 | |
is great value. | 0:29:11 | 0:29:12 | |
That's around double the cost it would be | 0:29:12 | 0:29:15 | |
for the same piece of lamb with no preparation or precooking. | 0:29:15 | 0:29:18 | |
So, while I'm convinced that Olly's lamb | 0:29:20 | 0:29:22 | |
is more convenient than doing the work myself, | 0:29:22 | 0:29:26 | |
there's no doubt that convenience costs. | 0:29:26 | 0:29:29 | |
One of the most obvious signs that convenience is taking over | 0:29:36 | 0:29:40 | |
is the big increase in convenience stores. | 0:29:40 | 0:29:43 | |
Small high-street style supermarkets are popping up all over the place. | 0:29:45 | 0:29:51 | |
Sometimes you can have four or five in the same high street. | 0:29:51 | 0:29:55 | |
A convenience store is any grocery shop that's under 280 square metres, | 0:29:56 | 0:30:02 | |
but still stocks a certain number of core products | 0:30:02 | 0:30:05 | |
like booze, bread and bananas. | 0:30:05 | 0:30:08 | |
Over the last five years, | 0:30:08 | 0:30:10 | |
the big brands have opened up more than 1,300 convenience stores. | 0:30:10 | 0:30:15 | |
That's over half of all their new stores across the country. | 0:30:16 | 0:30:19 | |
So, why do we want them? | 0:30:21 | 0:30:23 | |
And how do the supermarkets know | 0:30:23 | 0:30:25 | |
where a new store will make the most cash? | 0:30:25 | 0:30:28 | |
I've come to CACI, a company of data experts, | 0:30:28 | 0:30:33 | |
who tell the supermarkets where to open new branches. | 0:30:33 | 0:30:36 | |
There's a very exact science | 0:30:38 | 0:30:40 | |
to determine where any new supermarket should go. | 0:30:40 | 0:30:43 | |
You get it right and the customers will come flocking in. | 0:30:43 | 0:30:46 | |
Get it wrong, and it could cost a lot of money. | 0:30:46 | 0:30:49 | |
Louise is head of grocery and convenience. | 0:30:52 | 0:30:56 | |
It's her job to track the rise and fall of supermarkets | 0:30:56 | 0:31:00 | |
across the country. | 0:31:00 | 0:31:02 | |
The blue shows where there's been an increase in the market share | 0:31:02 | 0:31:06 | |
that the convenience stores are taking from the market. | 0:31:06 | 0:31:09 | |
The darker the blue, the greater that increase in market share. | 0:31:09 | 0:31:11 | |
For convenience, in most parts of the country, | 0:31:11 | 0:31:14 | |
there's been an increase. | 0:31:14 | 0:31:15 | |
More than a fifth of our groceries are bought in convenience stores. | 0:31:15 | 0:31:20 | |
That's an increase of more than 50% from ten years ago. | 0:31:20 | 0:31:24 | |
Why has this come about? | 0:31:24 | 0:31:26 | |
People are less planned with their shopping, | 0:31:26 | 0:31:29 | |
so they're not writing a big shopping list | 0:31:29 | 0:31:31 | |
and going there once a week. | 0:31:31 | 0:31:32 | |
Lifestyles are getting busier | 0:31:32 | 0:31:33 | |
and that's where convenience really fills a gap. | 0:31:33 | 0:31:36 | |
But to cash in on convenience, | 0:31:39 | 0:31:41 | |
the stores have to be in spots where the right customers will use them. | 0:31:41 | 0:31:45 | |
And the key to that is knowing who lives where. | 0:31:45 | 0:31:48 | |
By using sources like the Land Registry, | 0:31:48 | 0:31:52 | |
the Government's benefits database, and customer surveys, | 0:31:52 | 0:31:56 | |
Louise's team gather in-depth information on potential customers | 0:31:56 | 0:32:00 | |
in any area. | 0:32:00 | 0:32:02 | |
Things like just how likely they are to own their own property, | 0:32:02 | 0:32:06 | |
and what their income levels are. | 0:32:06 | 0:32:08 | |
How much sort of disposal income they might have. | 0:32:08 | 0:32:11 | |
Each postcode is broken down into 17 different groups, | 0:32:11 | 0:32:16 | |
from lavish lifestyles, | 0:32:16 | 0:32:18 | |
to comfortable seniors, | 0:32:18 | 0:32:20 | |
to struggling estates. | 0:32:20 | 0:32:22 | |
Got a lot of these dark purples, which are city sophisticates. | 0:32:23 | 0:32:26 | |
Generally they'll be on much higher incomes. | 0:32:26 | 0:32:29 | |
Very, I guess, cash-rich and time-poor. | 0:32:29 | 0:32:31 | |
They actually want to cook, | 0:32:31 | 0:32:32 | |
but maybe don't feel like they've got the time to sort of | 0:32:32 | 0:32:35 | |
buy the ingredients for it. | 0:32:35 | 0:32:37 | |
-They want to almost cook. -They want to almost cook. | 0:32:37 | 0:32:40 | |
We've got a lot of these blue dots which are struggling estates. | 0:32:40 | 0:32:44 | |
-How do they shop? -They're very, very price conscious. | 0:32:44 | 0:32:47 | |
Less likely to cook from scratch. | 0:32:47 | 0:32:48 | |
They want convenience food. | 0:32:48 | 0:32:50 | |
They're more likely to buy daily | 0:32:50 | 0:32:53 | |
and they've got just the money that they've got. | 0:32:53 | 0:32:56 | |
This information helps the supermarkets make crucial decisions | 0:32:56 | 0:33:00 | |
about where to put their stores, | 0:33:00 | 0:33:02 | |
based on who their customers will be. | 0:33:02 | 0:33:05 | |
You can see Sainsbury's there, for example, | 0:33:05 | 0:33:07 | |
has got a lot more city sophisticates and career climbers | 0:33:07 | 0:33:10 | |
in its catchment than the Co-op there, | 0:33:10 | 0:33:13 | |
which has got a lot more struggling estates. | 0:33:13 | 0:33:16 | |
You can tell virtually how much they're earning, | 0:33:16 | 0:33:19 | |
how much they're spending, what they're spending it on? | 0:33:19 | 0:33:22 | |
It's about having the right store, | 0:33:22 | 0:33:25 | |
and making sure that what you're putting in the store | 0:33:25 | 0:33:28 | |
is right for that group. | 0:33:28 | 0:33:30 | |
George Orwell would not be surprised! | 0:33:30 | 0:33:32 | |
This precision targeting | 0:33:36 | 0:33:38 | |
should bring the right store for your needs into your neighbourhood. | 0:33:38 | 0:33:42 | |
But watch out - | 0:33:44 | 0:33:45 | |
they may make life easier, but these small high-street branches | 0:33:45 | 0:33:49 | |
tend to have higher rents and running costs, | 0:33:49 | 0:33:51 | |
so buying your groceries in one could cost you up to 10% more. | 0:33:51 | 0:33:56 | |
On average, we each spend 45 minutes a week buying groceries. | 0:34:05 | 0:34:10 | |
Over a lifetime of shopping, that's around four months | 0:34:10 | 0:34:13 | |
every single one of us spends in a supermarket. | 0:34:13 | 0:34:17 | |
And yet most of us just aren't very good at it. | 0:34:17 | 0:34:20 | |
We've all been there, wandering up and down the aisles, | 0:34:20 | 0:34:24 | |
trying to find that tinned tuna, or being on one side of the store, | 0:34:24 | 0:34:27 | |
realising that you've forgotten something | 0:34:27 | 0:34:29 | |
and then you have to go right back to the front to find it, | 0:34:29 | 0:34:32 | |
and why do they keep moving the pasta aisle? | 0:34:32 | 0:34:36 | |
But what if there was an easier way? | 0:34:36 | 0:34:38 | |
SHE GROANS | 0:34:40 | 0:34:43 | |
I've come to the Cotswolds, where local entrepreneur Will Broom | 0:34:43 | 0:34:47 | |
has been working on a plan to help us find our way around. | 0:34:47 | 0:34:50 | |
I was navigating the supermarket, not knowing where anything was | 0:34:50 | 0:34:53 | |
and finding it really frustrating, | 0:34:53 | 0:34:55 | |
and I noticed everyone was doing the same thing, | 0:34:55 | 0:34:57 | |
so I thought, wouldn't it be cool if the shopping list was magic | 0:34:57 | 0:35:00 | |
and you walked in the store and it immediately snapped into order | 0:35:00 | 0:35:03 | |
and guided you round the store in aisle order, | 0:35:03 | 0:35:05 | |
showed you where everything was and enabled you to have a much, | 0:35:05 | 0:35:07 | |
much faster, more stress-free experience when you're shopping? | 0:35:07 | 0:35:11 | |
Will's solution is a mobile phone app called Uber Market, | 0:35:12 | 0:35:16 | |
that acts like a sat nav for your supermarket. | 0:35:16 | 0:35:19 | |
It arranges your shopping list into the order of the aisles | 0:35:20 | 0:35:24 | |
and tells you where to find each product. | 0:35:24 | 0:35:27 | |
As you shop you scan items with your smartphone to speed up checkout. | 0:35:27 | 0:35:32 | |
Will has developed a trial version of the app | 0:35:32 | 0:35:35 | |
that works in his neighbourhood Budgens. | 0:35:35 | 0:35:37 | |
So I'm putting it to the test with local couple Ben and Laura. | 0:35:37 | 0:35:41 | |
What I've got is 12 shopping items | 0:35:41 | 0:35:42 | |
that I want you to find in the supermarket. | 0:35:42 | 0:35:45 | |
12 have been loaded onto a mobile phone, and the other 12 | 0:35:45 | 0:35:48 | |
are on a shopping list on the traditional piece of paper. | 0:35:48 | 0:35:51 | |
I'll take the paper list. | 0:35:51 | 0:35:53 | |
-I'll take technology. -OK, that was easy! | 0:35:53 | 0:35:55 | |
-Feeling confident? -Yeah. -Yes. | 0:35:55 | 0:35:57 | |
Shop! | 0:35:57 | 0:35:59 | |
So, as Ben goes around the store, | 0:36:05 | 0:36:07 | |
he's scanning the items that are showing up on his list. | 0:36:07 | 0:36:09 | |
You hold the phone against it, and it will pick it up and scan it | 0:36:09 | 0:36:12 | |
and cross it off his list, and on to the next item. | 0:36:12 | 0:36:15 | |
OK, butter, aisle two, left. | 0:36:15 | 0:36:17 | |
There it is. | 0:36:17 | 0:36:19 | |
Right. | 0:36:19 | 0:36:20 | |
As Ben shops, the app tells him the aisle number | 0:36:20 | 0:36:23 | |
and location of each item. | 0:36:23 | 0:36:24 | |
Oh, they're neck and neck, right behind each other. | 0:36:27 | 0:36:30 | |
How's it going, Ben? | 0:36:30 | 0:36:31 | |
Yes, all right. I'm getting through this quite quickly. | 0:36:31 | 0:36:33 | |
Not that I want to put any pressure on, | 0:36:33 | 0:36:35 | |
but Laura's got more in her trolley than you. | 0:36:35 | 0:36:37 | |
Has she? Oh, no! She's ahead of me! | 0:36:37 | 0:36:39 | |
-I'm just going to go and see how she's doing. -OK. | 0:36:39 | 0:36:41 | |
-Some bagels. -Bagels, right. This section... You're here, I think. | 0:36:47 | 0:36:51 | |
How do you think Ben's going to do? | 0:36:51 | 0:36:53 | |
Hopefully not as good. | 0:36:53 | 0:36:55 | |
Lose! Bagels! | 0:36:55 | 0:36:57 | |
I get it, the convenience of it and speeding up the process, | 0:36:59 | 0:37:02 | |
but I'm a real impulsive shopper. | 0:37:02 | 0:37:04 | |
I like to go down the aisles, see the special offers, | 0:37:04 | 0:37:07 | |
and see what's out there - how is that going to work for me? | 0:37:07 | 0:37:10 | |
If something catches your eye that isn't on your list, | 0:37:10 | 0:37:12 | |
or you change your mind, | 0:37:12 | 0:37:14 | |
just pick up that item, scan it, it will add it to your list. | 0:37:14 | 0:37:16 | |
-Ah! -Is it even here? | 0:37:16 | 0:37:18 | |
It's... I don't know! | 0:37:18 | 0:37:21 | |
They were hiding it! | 0:37:22 | 0:37:24 | |
Go, go, go! | 0:37:24 | 0:37:25 | |
Right. OK. | 0:37:25 | 0:37:26 | |
Remember, it's fastest wins. | 0:37:26 | 0:37:29 | |
Oh, no! Yes! | 0:37:29 | 0:37:30 | |
OK, right. | 0:37:30 | 0:37:32 | |
-All right, Ben, so... -Five left. Fabric conditioner. | 0:37:32 | 0:37:34 | |
Yes! There it is. Right. Fabric conditioner. | 0:37:35 | 0:37:39 | |
How much are you relying on the app or just looking at things? | 0:37:39 | 0:37:42 | |
If I'm honest, I'm relying solely on the app. | 0:37:42 | 0:37:44 | |
Well, the app, it seems to be working, | 0:37:44 | 0:37:47 | |
but this is just one supermarket and one layout. | 0:37:47 | 0:37:50 | |
My biggest bugbear is that shops are always moving things around. | 0:37:50 | 0:37:53 | |
So I wonder how Will's app will cope when things get a bit more tricky. | 0:37:53 | 0:37:58 | |
What happens if they move the baked beans from aisle 13 to seven? | 0:38:00 | 0:38:04 | |
Everything about the app's in real time. | 0:38:04 | 0:38:06 | |
If they move milk from aisle two, to aisle three, the app will change. | 0:38:06 | 0:38:09 | |
The app talks to the store in real time at all times. | 0:38:09 | 0:38:11 | |
The app connects to the store's real-time stock database, | 0:38:11 | 0:38:15 | |
so it's always up-to-date with where things are and how much they cost. | 0:38:15 | 0:38:19 | |
There it is! Right. | 0:38:20 | 0:38:22 | |
Now, that's it, I think. | 0:38:22 | 0:38:24 | |
Think. That's it. | 0:38:24 | 0:38:26 | |
Laura and Ben are neck and neck. | 0:38:26 | 0:38:28 | |
Laura's got them all! | 0:38:28 | 0:38:30 | |
Ben's paying! | 0:38:30 | 0:38:32 | |
But the app has a secret weapon. | 0:38:32 | 0:38:35 | |
-Scanning... -Instant checkout. | 0:38:35 | 0:38:37 | |
You're scanning the items directly? | 0:38:38 | 0:38:40 | |
Yes. Checkout list has transferred successfully. | 0:38:40 | 0:38:42 | |
-There we go. -That's £22.01. | 0:38:42 | 0:38:44 | |
£22.01. OK. | 0:38:44 | 0:38:46 | |
-Ben's winning! -And now I pay for it. | 0:38:46 | 0:38:48 | |
-Still waiting. -Oh, Laura! | 0:38:48 | 0:38:51 | |
I hate to break this to you. | 0:38:51 | 0:38:53 | |
-I'm devastated. -But Ben has actually done it. | 0:38:53 | 0:38:57 | |
He's all paid up and he's gone through. | 0:38:57 | 0:38:59 | |
Look at that smug grin on his face! | 0:38:59 | 0:39:01 | |
Thank you very much! | 0:39:01 | 0:39:02 | |
Sigh of relief for you, Will! | 0:39:04 | 0:39:06 | |
Little bit. I was pretty confident though, but that's great. | 0:39:06 | 0:39:09 | |
So the app prevailed. So, how much will it cost me? | 0:39:09 | 0:39:12 | |
So it's totally free to use. | 0:39:12 | 0:39:14 | |
What do you get out of it? How much money do you make? | 0:39:14 | 0:39:16 | |
That's a bit of a slow-burn thing, | 0:39:16 | 0:39:18 | |
because what we're based on is a licence fee to store as you want it. | 0:39:18 | 0:39:21 | |
So that's the idea. | 0:39:21 | 0:39:22 | |
The app wasn't light years ahead of the old fashioned list, | 0:39:22 | 0:39:26 | |
but it did win. | 0:39:26 | 0:39:28 | |
And I can definitely see the benefit of scanning your items | 0:39:28 | 0:39:32 | |
before you get to the till. | 0:39:32 | 0:39:33 | |
Right now it's only available in this store, | 0:39:33 | 0:39:36 | |
but it's being rolled out to thousands of supermarkets | 0:39:36 | 0:39:40 | |
later this year. | 0:39:40 | 0:39:41 | |
As the supermarkets find ever more innovative ways | 0:39:47 | 0:39:51 | |
to make our food convenient, old favourites can get left behind. | 0:39:51 | 0:39:54 | |
Take the potato. It was a convenience hit in years gone by, | 0:39:56 | 0:40:01 | |
but it's falling out of favour. | 0:40:01 | 0:40:03 | |
We're eating 25% fewer spuds than ten years ago, | 0:40:03 | 0:40:08 | |
partly because they take so long to prepare. | 0:40:08 | 0:40:12 | |
But there's another reason. | 0:40:12 | 0:40:14 | |
I'm very fond of the humble spud. It's healthy and it's so versatile. | 0:40:14 | 0:40:18 | |
But there can be a problem that we can't see. | 0:40:18 | 0:40:21 | |
Look, it's perfect on the outside. | 0:40:21 | 0:40:23 | |
But bruising on the inside. | 0:40:25 | 0:40:28 | |
It's one of our most common complaints, | 0:40:28 | 0:40:30 | |
and it can stop us buying potatoes, | 0:40:30 | 0:40:32 | |
but how do you solve a problem that's invisible? | 0:40:32 | 0:40:36 | |
One supermarket is going to great lengths | 0:40:38 | 0:40:41 | |
to find a solution to bruised tatties. | 0:40:41 | 0:40:44 | |
I'm in Lincoln, where Tesco's technical manager for potatoes, | 0:40:44 | 0:40:48 | |
Rebecca Schofield, is overseeing the harvest | 0:40:48 | 0:40:51 | |
with one of their biggest suppliers. | 0:40:51 | 0:40:53 | |
Every potato in Tesco, you're in charge of? | 0:40:53 | 0:40:56 | |
-Yes. -That's a mammoth job! | 0:40:56 | 0:40:58 | |
Yes! | 0:40:58 | 0:40:59 | |
Rebecca is responsible for delivering | 0:40:59 | 0:41:02 | |
up to a billion British spuds a year. | 0:41:02 | 0:41:06 | |
And that includes solving the bruising problem. | 0:41:06 | 0:41:10 | |
Bruising is one of the top complaints we have from customers. | 0:41:10 | 0:41:12 | |
It's not easy, is it, because you can't tell if your potato's bruised. | 0:41:12 | 0:41:16 | |
No, and potatoes are surprisingly delicate as well. | 0:41:16 | 0:41:19 | |
A bit like me. Looks rough and hardy, | 0:41:19 | 0:41:21 | |
but actually it's quite fragile and bruises easily. | 0:41:21 | 0:41:24 | |
Yes. Definitely! | 0:41:24 | 0:41:25 | |
Rebecca has a nifty piece of technology | 0:41:27 | 0:41:30 | |
that she thinks can bring us a perfect potato every time. | 0:41:30 | 0:41:35 | |
This what we hope is going to solve our problems with bruising. | 0:41:37 | 0:41:40 | |
That?! | 0:41:40 | 0:41:41 | |
It's what we call an electronic potato. | 0:41:41 | 0:41:44 | |
It's full of sensors which measure the acceleration and deceleration | 0:41:44 | 0:41:48 | |
during this process, which helps identify any points | 0:41:48 | 0:41:51 | |
which are causing bruising or damage to the potato. | 0:41:51 | 0:41:54 | |
Yeah? | 0:41:54 | 0:41:55 | |
I bet they make lousy chips. | 0:41:55 | 0:41:57 | |
This electronic spud keeps a record of every bump and drop it encounters | 0:42:00 | 0:42:05 | |
on its journey from the field to your shopping trolley. | 0:42:05 | 0:42:09 | |
So, on this tablet, if you were to hit or drop it, | 0:42:09 | 0:42:11 | |
-it would then register that point on here. -Seriously? -Yep. | 0:42:11 | 0:42:14 | |
So, if you look at that, it shows you there where it impacted. | 0:42:16 | 0:42:18 | |
-All right, can I have another go? -Yeah. -I'm having fun with this. | 0:42:18 | 0:42:21 | |
I see. | 0:42:23 | 0:42:24 | |
It actually works. Let me get this right, | 0:42:24 | 0:42:26 | |
this is recording every time this drops or bangs? | 0:42:26 | 0:42:30 | |
-Yes. -Which is exactly what is happening to the potatoes... | 0:42:30 | 0:42:33 | |
-Yes. -When you get that information, | 0:42:33 | 0:42:35 | |
-you can then reduce the distance of the drop. -Yes. -Genius. | 0:42:35 | 0:42:39 | |
The high-tech tuber travels with the newly harvested spuds | 0:42:40 | 0:42:44 | |
to the packing house, constantly gathering data on its journey. | 0:42:44 | 0:42:48 | |
They're bouncing around all over the place! | 0:42:48 | 0:42:50 | |
I can see why they'd get bruised! | 0:42:50 | 0:42:52 | |
Inside the factory, | 0:42:56 | 0:42:58 | |
the potatoes travel through hundreds of metres of washing, | 0:42:58 | 0:43:02 | |
braiding and salting, | 0:43:02 | 0:43:04 | |
all overseen by innovations director Vee Gururajan. | 0:43:04 | 0:43:08 | |
Roughly how many drops will a potato do from here to a plastic bag? | 0:43:10 | 0:43:16 | |
-Somewhere between 15 and 30 drop points in the whole process. -Wow! | 0:43:16 | 0:43:20 | |
Since using the electronic spud, | 0:43:20 | 0:43:23 | |
they've redesigned the conveyors to reduce the number of drops. | 0:43:23 | 0:43:27 | |
But one of their biggest changes isn't exactly rocket science. | 0:43:27 | 0:43:32 | |
We've now put some blue cushions that softens the drop. | 0:43:32 | 0:43:37 | |
The drop is now cushioned, and it's reduced the impact, as you see here. | 0:43:37 | 0:43:41 | |
Anything less than 150 is very good. | 0:43:41 | 0:43:43 | |
This is 63.5, which means this potato is not going to get bruised. | 0:43:43 | 0:43:48 | |
So, you put some blue cushions down there, that's all you did? | 0:43:48 | 0:43:51 | |
And it really reduced the impact? | 0:43:51 | 0:43:54 | |
It has significantly reduced the impact. | 0:43:54 | 0:43:56 | |
-That was simple, wasn't it? -Yes! | 0:43:56 | 0:43:58 | |
The electronic potato has reduced the bruising by around 30%, | 0:43:58 | 0:44:02 | |
ensuring we get more usable spuds than ever before. | 0:44:02 | 0:44:06 | |
But the ones that are damaged don't go to waste. | 0:44:08 | 0:44:11 | |
Spuds that don't make it into bags are used to make chips or mash. | 0:44:11 | 0:44:16 | |
And even the small percentage that are unfit to eat still have a job. | 0:44:16 | 0:44:21 | |
If it's something like a rot or a mould, which we can't use, | 0:44:22 | 0:44:26 | |
they will then go to our anaerobic digester, | 0:44:26 | 0:44:28 | |
which is used to power the factory. | 0:44:28 | 0:44:30 | |
-You're kidding me? -No. | 0:44:30 | 0:44:32 | |
So, the anaerobic digester is a little bit like your stomach. | 0:44:32 | 0:44:35 | |
You feed it, it breaks that food down, it produces gas, | 0:44:35 | 0:44:38 | |
and that gas is then used to produce electricity, | 0:44:38 | 0:44:40 | |
and that electricity powers the plant. | 0:44:40 | 0:44:42 | |
This goes in a digester that farts and feeds the factory? | 0:44:42 | 0:44:46 | |
Yeah. | 0:44:46 | 0:44:47 | |
I'll never look at a simple bag of spuds the same way again, ever. | 0:44:47 | 0:44:52 | |
Good! | 0:44:52 | 0:44:54 | |
In the battle for convenience, | 0:45:00 | 0:45:02 | |
intelligence is crucial to staying ahead of the competition. | 0:45:02 | 0:45:06 | |
Supermarkets want to make our shop as pain-free as possible | 0:45:06 | 0:45:10 | |
so that we'll keep coming back. | 0:45:10 | 0:45:11 | |
They want to know why we buy with them over their competitors, | 0:45:13 | 0:45:17 | |
and why we choose one particular product rather than another. | 0:45:17 | 0:45:21 | |
And to find out, they've even started looking into our minds. | 0:45:22 | 0:45:26 | |
Doctor Jane Leighton is a cognitive neuroscientist | 0:45:28 | 0:45:32 | |
at market research company Nielsen. | 0:45:32 | 0:45:34 | |
When supermarkets want to know how we'll respond to a new store layout, | 0:45:34 | 0:45:38 | |
or different packaging, they turn to her. | 0:45:38 | 0:45:42 | |
You might think you choose one product over another | 0:45:43 | 0:45:46 | |
because it's better or cheaper, | 0:45:46 | 0:45:48 | |
but what Jane tests is what your subconscious thinks. | 0:45:48 | 0:45:51 | |
Many of our everyday decisions, such as what to buy, | 0:45:52 | 0:45:56 | |
are driven by non-conscious, emotional processes, | 0:45:56 | 0:45:59 | |
and that is what we have been able to measure. | 0:45:59 | 0:46:02 | |
To get inside our heads, Jane uses some cutting-edge technology. | 0:46:02 | 0:46:06 | |
Jane, what are you about to do to me? | 0:46:07 | 0:46:10 | |
We are going to measure your conscious | 0:46:10 | 0:46:11 | |
and non-conscious responses | 0:46:11 | 0:46:13 | |
to some supermarket shelves. | 0:46:13 | 0:46:14 | |
OK, and how are you going to do that? | 0:46:14 | 0:46:16 | |
We're going to do it in two ways. | 0:46:16 | 0:46:18 | |
We're going to have a look at your eye movements | 0:46:18 | 0:46:20 | |
to see what captures your attention, | 0:46:20 | 0:46:21 | |
and we're also going to measure your brain response. | 0:46:21 | 0:46:24 | |
The eye movements tell her where I'm looking, | 0:46:26 | 0:46:29 | |
but to read my reaction to what I'm seeing, | 0:46:29 | 0:46:32 | |
she needs an electroencephalogram, or EEG cap. | 0:46:32 | 0:46:35 | |
What that's able to do | 0:46:37 | 0:46:38 | |
is capture the electrical activity | 0:46:38 | 0:46:40 | |
that's on the surface of your brain. | 0:46:40 | 0:46:42 | |
So that's essentially reading my brainwaves? | 0:46:42 | 0:46:45 | |
Yeah. | 0:46:45 | 0:46:46 | |
The EEG is measuring | 0:46:48 | 0:46:50 | |
the split-second emotional responses my brain has | 0:46:50 | 0:46:53 | |
to the world around it, that I'm not even aware of. | 0:46:53 | 0:46:56 | |
So, I just need to sit here and do nothing. | 0:46:58 | 0:47:00 | |
Yep, sit here, relax, and look at some pictures. | 0:47:00 | 0:47:04 | |
Babita, can you hear me OK? | 0:47:04 | 0:47:06 | |
-I can, Jane. -We're just going to start the study now. | 0:47:06 | 0:47:09 | |
OK, I'm ready. | 0:47:09 | 0:47:10 | |
The images I'm seeing are part of a bigger project, | 0:47:15 | 0:47:18 | |
testing our responses to different types of packaging. | 0:47:18 | 0:47:22 | |
It all just looks like shampoo to me, | 0:47:22 | 0:47:25 | |
but when Jane combines the results of lots of people, | 0:47:25 | 0:47:28 | |
a pattern emerges. | 0:47:28 | 0:47:30 | |
When we look at a group of participants, | 0:47:30 | 0:47:32 | |
we can have a look at which areas they focus on the most. | 0:47:32 | 0:47:36 | |
This red part here indicates the areas | 0:47:36 | 0:47:38 | |
where people spend the most time. | 0:47:38 | 0:47:40 | |
The eye tracking tells her where we're looking, | 0:47:42 | 0:47:45 | |
but it's the EEG readings that tell her why. | 0:47:45 | 0:47:48 | |
So, the green areas with the high scores | 0:47:50 | 0:47:53 | |
are areas that they are emotionally engaged with, | 0:47:53 | 0:47:56 | |
and that means those are areas that people are drawn towards. | 0:47:56 | 0:48:00 | |
So, the higher the score, the better they feel about that product? | 0:48:00 | 0:48:04 | |
Exactly. So, in a supermarket, this is very important, | 0:48:04 | 0:48:07 | |
because if you're drawn in to something, | 0:48:07 | 0:48:10 | |
it means you're much more likely to pick it off the shelf and buy it. | 0:48:10 | 0:48:13 | |
And in this case, | 0:48:13 | 0:48:15 | |
Jane thinks it's the packaging design that's making a difference. | 0:48:15 | 0:48:18 | |
So, if we were to test these two packs, for example, | 0:48:20 | 0:48:23 | |
they're very similar. | 0:48:23 | 0:48:24 | |
The main difference between them is that there is a lot more information | 0:48:24 | 0:48:27 | |
on the one on the right than on the one on the left. | 0:48:27 | 0:48:30 | |
Now, if you ask somebody what they want on a pack, | 0:48:30 | 0:48:32 | |
very often, they will ask for more information, but actually, | 0:48:32 | 0:48:36 | |
what we find when we test these kinds of images | 0:48:36 | 0:48:39 | |
is that people are much more engaged with the simpler one. | 0:48:39 | 0:48:43 | |
And that tells us that they're more likely to buy it. | 0:48:43 | 0:48:46 | |
So, actually, what we think we want, we don't actually want at all. | 0:48:46 | 0:48:50 | |
Sometimes what our conscious brain says we want | 0:48:50 | 0:48:52 | |
is not the same as what our non-conscious brain wants. | 0:48:52 | 0:48:54 | |
And that means that the results can be far more reliable | 0:48:54 | 0:48:57 | |
than just asking customers what they want. | 0:48:57 | 0:49:00 | |
Jane's research is already being used | 0:49:00 | 0:49:02 | |
by at least one of the big British supermarkets, | 0:49:02 | 0:49:05 | |
leading to changes in everything from store signs | 0:49:05 | 0:49:08 | |
to the way they promote their products. | 0:49:08 | 0:49:10 | |
The UK ready meal industry | 0:49:14 | 0:49:15 | |
is the biggest battlefield in convenience foods, | 0:49:15 | 0:49:19 | |
worth over £3 billion a year. | 0:49:19 | 0:49:22 | |
It's been 12 months since the team from the Co-op | 0:49:24 | 0:49:27 | |
started trying to grab a bigger slice of it, | 0:49:27 | 0:49:29 | |
developing a new ready-meal range | 0:49:29 | 0:49:31 | |
based on complicated Mexican cuisine. | 0:49:31 | 0:49:34 | |
Well, they've ground a lot of spices | 0:49:35 | 0:49:37 | |
and they've undoubtedly chopped a lot of chillies. | 0:49:37 | 0:49:39 | |
They have got their Mexican ready-meal range. | 0:49:39 | 0:49:41 | |
Now's the big test - can they scale it up? | 0:49:41 | 0:49:44 | |
Can they reproduce hundreds of these dishes | 0:49:44 | 0:49:46 | |
and make them taste as good as they did | 0:49:46 | 0:49:48 | |
in the development kitchen? | 0:49:48 | 0:49:50 | |
Today, product developer Paul is in Cambridgeshire | 0:49:52 | 0:49:55 | |
for a trial run of one of his three dishes, | 0:49:55 | 0:49:57 | |
the spicy chicken habanero. | 0:49:57 | 0:49:59 | |
So, this is what we have been building up to for the past year, | 0:50:00 | 0:50:03 | |
-essentially. -Seriously? | 0:50:03 | 0:50:04 | |
Seriously. It's been a year in the making. | 0:50:04 | 0:50:07 | |
If it goes right today, then great. If not, then... | 0:50:07 | 0:50:10 | |
Well, back to the drawing board. | 0:50:10 | 0:50:12 | |
Jane Reeve is the technical controller on site, | 0:50:13 | 0:50:16 | |
and Paul's habanero is making her job even harder than usual. | 0:50:16 | 0:50:22 | |
This is the protective equipment we have to wear | 0:50:22 | 0:50:24 | |
to protect us from the hot chillies. | 0:50:24 | 0:50:26 | |
I can't remember the last time I wore rubber gloves and goggles | 0:50:26 | 0:50:30 | |
making a sauce. | 0:50:30 | 0:50:31 | |
Right, what do you need? | 0:50:31 | 0:50:33 | |
Vegetable oil, please. | 0:50:33 | 0:50:34 | |
Onions next. | 0:50:36 | 0:50:38 | |
Going into the sauce are 45 kilos of onion | 0:50:38 | 0:50:41 | |
and over 12 kilos of chopped chilli. | 0:50:41 | 0:50:44 | |
Now I see why I need the rubber gloves and goggles. | 0:50:44 | 0:50:48 | |
I've got a cook's respect for chilli, | 0:50:48 | 0:50:50 | |
and this much chilli actually makes me very nervous. | 0:50:50 | 0:50:54 | |
The fumes from this are actually making my eyes water. | 0:50:54 | 0:50:56 | |
That is Vesuvius. | 0:50:59 | 0:51:02 | |
The complexity of the dish means | 0:51:02 | 0:51:04 | |
every part of the process must be carefully monitored. | 0:51:04 | 0:51:07 | |
Why can't you just hand over the recipe and say, | 0:51:09 | 0:51:12 | |
"Do this, but make it bigger?" | 0:51:12 | 0:51:14 | |
The scaling-up process is actually really a complex thing to do, | 0:51:14 | 0:51:17 | |
because the timings will need adjusting. | 0:51:17 | 0:51:19 | |
30 seconds here and there can actually have a big effect | 0:51:19 | 0:51:21 | |
on the final dish. | 0:51:21 | 0:51:23 | |
Just 90 minutes later, my volcanic sauce is ready. | 0:51:26 | 0:51:30 | |
This is the sauce that you made! | 0:51:34 | 0:51:36 | |
This is our sauce! | 0:51:36 | 0:51:38 | |
It's being added to chicken and rice to complete the dish. | 0:51:38 | 0:51:41 | |
MACHINE GROANS | 0:51:41 | 0:51:43 | |
Sounds like it's groaning. | 0:51:43 | 0:51:45 | |
Can you make that machine not groan like that? | 0:51:46 | 0:51:49 | |
Bleurgh! | 0:51:49 | 0:51:50 | |
MACHINE GROANS | 0:51:50 | 0:51:52 | |
OK, that's it, right? | 0:51:52 | 0:51:54 | |
That's the finished article? | 0:51:54 | 0:51:55 | |
So, does it taste good enough | 0:51:57 | 0:51:59 | |
to win them a slice of the lucrative convenience pie? | 0:51:59 | 0:52:02 | |
Here it is. Here's your dish on a plate. | 0:52:02 | 0:52:05 | |
I do like that sauce. | 0:52:10 | 0:52:12 | |
I do. Starts fruity, goes salty, ends hot. | 0:52:12 | 0:52:14 | |
I'm not convinced about the colour, | 0:52:14 | 0:52:16 | |
and I'm not convinced about the citrus rice. | 0:52:16 | 0:52:19 | |
The chicken is soft and moist, and your sauce is good. | 0:52:19 | 0:52:23 | |
But for the pair of you, | 0:52:23 | 0:52:24 | |
there's quite a bit resting on this, isn't there? | 0:52:24 | 0:52:26 | |
It's a really important launch for us. | 0:52:26 | 0:52:27 | |
It's been a huge amount of work. | 0:52:27 | 0:52:29 | |
This is a realisation of a massive project for the site. | 0:52:29 | 0:52:32 | |
Before Paul's ready meals can launch, there's one big final test - | 0:52:34 | 0:52:38 | |
the taste panel, run by Taste Centre manager Lisa Connelly. | 0:52:38 | 0:52:43 | |
Would you like a bag, Rachel? | 0:52:43 | 0:52:45 | |
All right? Thank you. | 0:52:45 | 0:52:47 | |
Her team aren't professional tasters or chefs. | 0:52:47 | 0:52:49 | |
Every new food the Co-op produces is tested by their staff members... | 0:52:51 | 0:52:55 | |
-Hello. -Hiya. -What's your name? | 0:52:55 | 0:52:57 | |
..but that doesn't mean they'll go easy on it. | 0:52:57 | 0:52:59 | |
Sometimes they're very honest. | 0:52:59 | 0:53:01 | |
Which is quite challenging at times, | 0:53:01 | 0:53:03 | |
because the developers have put their heart and soul | 0:53:03 | 0:53:05 | |
into the development of it, | 0:53:05 | 0:53:08 | |
but it's good, it is a robust way of doing things. | 0:53:08 | 0:53:11 | |
Here you are, Zoe. Enjoy. | 0:53:11 | 0:53:12 | |
-Hot habanero. -Thanks very much. See you. -Bye. | 0:53:12 | 0:53:16 | |
I have no idea what a chicken tinga is, | 0:53:16 | 0:53:19 | |
but I'm looking forward to trying it. | 0:53:19 | 0:53:21 | |
We've got habanero hot one tonight. | 0:53:21 | 0:53:24 | |
I don't really like sweetcorn, | 0:53:28 | 0:53:30 | |
but I think the actual flavours and the texture go really well together. | 0:53:30 | 0:53:34 | |
-That's got a kick. -It should say it's hot, though, on the packet. | 0:53:34 | 0:53:37 | |
It probably should say it's hot. | 0:53:37 | 0:53:39 | |
The testers score the flavour, texture | 0:53:39 | 0:53:41 | |
and look of the dishes from one to nine. | 0:53:41 | 0:53:43 | |
And it's all through an anonymous website, | 0:53:43 | 0:53:46 | |
so they know they won't get in trouble with the boss | 0:53:46 | 0:53:48 | |
for a bad score. | 0:53:48 | 0:53:49 | |
Oh, gosh, that's spicy. | 0:53:49 | 0:53:50 | |
But the habanero is proving too hot for some. | 0:53:52 | 0:53:56 | |
I think I'm going to have to have some water here. | 0:53:56 | 0:53:58 | |
I'm sweating cobs. | 0:53:58 | 0:54:00 | |
THEY LAUGH | 0:54:00 | 0:54:02 | |
-Are you done? -Yeah. | 0:54:02 | 0:54:04 | |
-"What chilli rating do you think you should have?" -The top one. | 0:54:04 | 0:54:07 | |
"If you had to come up with a name for this product, | 0:54:07 | 0:54:10 | |
-"what would you call it?" -Magma. | 0:54:10 | 0:54:11 | |
See, I told you it was Vesuvius. | 0:54:13 | 0:54:16 | |
It's been an anxious week since the taste test panel tried Paul's meals, | 0:54:18 | 0:54:22 | |
but today the results are in. | 0:54:22 | 0:54:24 | |
It's a really important score because, actually, | 0:54:25 | 0:54:29 | |
the pass-fail means our products might not launch. | 0:54:29 | 0:54:32 | |
Right. | 0:54:34 | 0:54:35 | |
Actually, it's really good, which I'm very happy about. | 0:54:36 | 0:54:40 | |
Out of the three lines... | 0:54:40 | 0:54:41 | |
..all three have passed, which is really good news. | 0:54:43 | 0:54:46 | |
A couple of them have scored really, really well, actually. | 0:54:46 | 0:54:49 | |
7.3 for two of them. | 0:54:49 | 0:54:52 | |
But the spicy habanero has only just scraped through. | 0:54:52 | 0:54:56 | |
6.7 is still a pass. | 0:54:56 | 0:54:57 | |
It just means there are some things that we need to be aware of. | 0:54:58 | 0:55:02 | |
Three weeks later, at the Co-op's Manchester city store, | 0:55:02 | 0:55:06 | |
Paul's Mexican range is finally launching - | 0:55:06 | 0:55:09 | |
the culmination of over a year's work. | 0:55:09 | 0:55:11 | |
Well, this is a very big week for you, mate, isn't it? | 0:55:13 | 0:55:15 | |
Big week, big day, really excited. | 0:55:15 | 0:55:18 | |
Is this the first time that you've seen it in store? | 0:55:18 | 0:55:20 | |
In store, yes. | 0:55:20 | 0:55:22 | |
So, I'll spend probably four or five days this week just visiting stores | 0:55:22 | 0:55:26 | |
making sure everything's looking all right, but this is it. | 0:55:26 | 0:55:28 | |
Here we go. | 0:55:28 | 0:55:29 | |
That blue makes it really stand out. | 0:55:29 | 0:55:31 | |
You can see it a mile off. | 0:55:31 | 0:55:32 | |
-Yes. Yeah... -Go on, mate, how do you feel? | 0:55:32 | 0:55:35 | |
I feel great, I'll be honest with you. | 0:55:35 | 0:55:37 | |
Yeah, it's been such hard work, | 0:55:37 | 0:55:40 | |
and it's taken... | 0:55:40 | 0:55:41 | |
Yeah, a lot of time, but actually, do you know what? | 0:55:41 | 0:55:45 | |
It's kind of worth it. Just hoping that people buy it now. | 0:55:45 | 0:55:48 | |
Cross my fingers and see what happens. | 0:55:48 | 0:55:50 | |
Everything else now is down to whoever comes in and picks it up. | 0:55:50 | 0:55:53 | |
Paul is right to be nervous. | 0:55:55 | 0:55:57 | |
Over two-thirds of new products fail within their first year. | 0:55:57 | 0:56:01 | |
Perhaps that's a sign of just how competitive | 0:56:03 | 0:56:06 | |
the supermarket wars have become. | 0:56:06 | 0:56:08 | |
It's been fascinating in this series | 0:56:15 | 0:56:18 | |
to discover what's really going on | 0:56:18 | 0:56:20 | |
in the fiercest retail war on record. | 0:56:20 | 0:56:23 | |
The discounters have clearly had a huge impact, | 0:56:24 | 0:56:27 | |
and we've seen the big guns respond. | 0:56:27 | 0:56:30 | |
From borrowing their rivals' tactics, | 0:56:30 | 0:56:33 | |
like stocking fewer products, | 0:56:33 | 0:56:35 | |
to using social media to try and win young shoppers. | 0:56:35 | 0:56:39 | |
-No! -Wow! -Don't do it! | 0:56:39 | 0:56:41 | |
New battle grounds have emerged, such as "luxury on a budget." | 0:56:41 | 0:56:45 | |
And everyone is scrambling to find the innovation and technology | 0:56:46 | 0:56:51 | |
that will set them apart from the rest. | 0:56:51 | 0:56:53 | |
Now, that is straight out of Willy Wonka, mate. | 0:56:53 | 0:56:56 | |
The supermarkets are fighting to bring us food that's better, | 0:56:58 | 0:57:03 | |
healthier and easier than ever before, | 0:57:03 | 0:57:06 | |
and gives them an edge over the competition. | 0:57:06 | 0:57:09 |