Dina Foods Expands Foodservice Offering With Focus On Flexibility And Plant-Based Demand

London-based family business Dina Foods is strengthening its position in the UK foodservice sector with an artisan range of Mediterranean flatbreads and confectionery products designed to support operational efficiency, menu versatility and evolving consumer preferences.

The company supplies a broad portfolio of bakery and confectionery products to restaurants, cafés and food-to-go operators, with a focus on products that can be used across multiple menu formats while meeting operational requirements such as shelf life, allergen management and cost consistency.

“Caterers tell us they need reliable shelf life, clear allergen labelling, cost consistency and products that work across multiple menu formats,” said Wilda Haddad, Project Director at Dina Foods. “Our authentic bakery and confectionery lines have been developed with those factors in mind, so they support smoother operations and more predictable margins.”

The company’s Eastern Mediterranean bakery range reflects broader trends in UK foodservice, including growing demand for plant-based options and internationally inspired flavours. Dina Foods said its products are intended to combine authenticity with the operational flexibility increasingly required by foodservice operators.

Dina Foods traces its origins to the restaurant trade, with the company’s founders opening what it describes as the UK’s first Lebanese restaurant, Fakhreldine, in the 1980s. The heritage element has become an increasingly important differentiator for operators seeking more distinctive menu narratives.

“Operators tell us that provenance matters, and some now highlight our story because it gives them a point of difference,” Haddad said. “Our products are inspired by time-honoured recipes handed down through generations.”

The company said all of its breads are suitable for vegetarian and vegan diets, aligning with sustained growth in demand for plant-based menu options across the catering sector. According to Dina Foods, sales of its vegetarian lines increased 23% in 2025 as operators expanded meat-free offerings.

“At the menu level, the biggest shift we continue to see is the demand for all-purpose meal solutions, particularly vegetarian and vegan options,” Haddad said. “That’s becoming a baseline expectation across restaurants, cafés and food to go.”

Alongside its established portfolio, Dina Foods continues to invest in product development, with a focus on balancing emerging consumer trends with longer-term menu relevance. The company said its development strategy includes monitoring social media-driven trends while prioritising products that can integrate into professional kitchen operations.

“Our range stays aligned with consumer expectations while supporting the practical realities of running a busy kitchen,” Haddad said.

Current innovation efforts include clean-label and sourdough-based bakery products, alongside added-value lines such as seeded pittas and vegetarian deli foods. A recent addition to the portfolio, sourdough khobez sold under the Paninette® brand, was developed in response to rising consumer interest in sourdough products and perceived gut-health benefits.

“In this time of economic pressure, we want to help our customers stand out by delivering high-quality and innovative products,” Haddad said. “We are always looking at new ideas across our whole business.”

Versatility across multiple day-parts remains a central part of Dina Foods’ positioning. The company said products such as baklawa are being used across several consumption occasions, including as café counter items, desserts and gifting products.

“Products such as our baklawa continue to outperform because they work across multiple occasions, as counter treats, coffee accompaniments, desserts, and even gifting items,” Haddad said.

The same operational flexibility applies to the company’s flatbread range, which is used in wraps, sandwiches and sharing formats. Dina Foods said these applications support foodservice operators looking for consistent products that can simplify kitchen workflows while enabling menu variety.

“Our bakery products can move seamlessly from breakfast through to dessert, the breads can be eaten with sweet or savoury toppings or as a meal accompaniment,” Haddad added.

Supply chain flexibility and waste reduction have also become more important purchasing criteria in the post-pandemic catering environment. Dina Foods said investments in packaging and shelf-life improvements are helping operators manage stock more efficiently while reducing waste and labour pressures.

The company said these capabilities have supported sales growth beyond pre-Covid levels and contributed to continued expansion within foodservice channels.

“We also supply traditional Eastern Mediterranean deli items such as falafel as well catering sizes of dips such as houmous, and clean label breads, so our range can allow countless combinations to create menu variety at a low cost-per-serving,” Haddad said. “In current times, where budgets are tight, our Mediterranean Foods provide great high-quality menu solutions.”

Dina Foods’ bakery range includes wholemeal, white and seeded flatbreads, wraps and pitta breads, lavash flatbreads and its double-layered khobez flatbreads sold under the Paninette® brand. The products are manufactured in what the company describes as an AA+ BRCGS-accredited factory using bespoke stone ovens.

On the confectionery side, the company produces a range of baklawa products using ingredients such as ghee and recipes inspired by traditional Eastern Mediterranean confectionery. The portfolio includes pistachio baklawa, chocolate-enrobed selections and fruit variants including apricot baklawa.