Greggs, the bakery chain which recently introduced a new range of gluten free products, is getting even healthier.
Roger Whiteside, Greggs' chief executive, said the baker could expand its range of wholesome food by offering Japanese cuisine as well as more vegetarian options.
The company’s healthy food range now accounts for 10 per cent of its sales and has helped the firm’s profits rise 25 per cent to £73 million last year.
“We're looking at a number of things, including a gluten-free range and more vegetarian ideas. We’re also looking seriously at Mexican food, and it’s not impossible that we’ll see sushi on the menu one day,” Whiteside said.
But fans of Greggs’ traditional sausage roll, still its best-selling product, need not worry.
“We will always be a bakery and sausage rolls will always be part of that, but we're trying to leverage that with demand for healthier options,” Whiteside said.
Richard Hutton, Greggs finance director, said that a recent store refit programme had proved successful, winning over lunchtime crowds.
“In general terms, the strongest part of our range has been the balanced choice area which is now 10 per cent of what we sell,” Hutton said.
The budget baker has prompted fears that it is getting fancy after it announced plans to sell an “improved mocha” and introduce the flat white to its coffee menu in 2016 at the price of £1.75.
Greggs has also started selling products such as teriyaki chicken noodle and falafel with hummus as part of the changes.
The company, which currently has 1,720 shops, is looking to open up to 70 new stores, creating more than 1,000 jobs in the process.
