Following the success of Speciality & Fine Food Fair, incorporating Speciality Chocolate Fair we decided to take a look at what’s making the news and what’s about to…
Not for the faint hearted, eating insects or ‘entomophagy’ is winging its way to the Western world in the form of edible mealworms, grasshoppers and cricket powders. A common practise in many parts of the world, insects are naturally high in protein and nutrients, full of flavour and extremely sustainable to produce. Still not convinced? Harry Harrison, co founder of insect ingredient company Mophagy, believes time is all we need. “Just look at Sushi. 25 years ago the concept of eating raw fish repulsed most in the West, but through innovation, perseverance and positive PR we were won over, and it is now considered one of our favourite cuisines.” Incredibly versatile, insects are a good addition to cooking and baking. Find out more.
A Free From Revolution
The free from category is enjoying phenomenal growth, with Mintel forecasting the UK market to swell by a further 43% by 2020. Tony Goodman, CEO of ‘Free From Plus‘ snack brand Ten Acre, believes the trend for health and wellbeing is boosting this category significantly. “We are seeing more consumers choosing free from products for healthier lifestyles, rather than because of an allergy or intolerance.” All of Ten Acre’s premium snacks are ‘Free From Plus’, not only award winning and great tasting, but also – gluten, dairy, MSG and GMO free, as well as vegan, vegetarian, halal and kosher certified. Ten Acre are the preferred supplier to Condé Nast Johansens’ collection of luxury hotels, spas and venues, both in the UK and internationally. Find out more.
Described as a new ‘superfood’ by Mintel, ancient grains are set to ‘sprout’ in 2016. Unlike modern grains such as wheat and rice, ancient grains have never been processed and are grown just as they were a thousand years ago. Ancient grains include quinoa, millet, chia seeds and teff, and are jam packed with functional and nutritional components. New healthy breakfast company RaRá, use chia seeds in their breakfast pots, along with gluten free oats, coconut milk and natural fruit. “Ancient grains, such as Chia seeds, are a great example of our modern culture re-discovering something that earlier societies already knew all about,” says co founder Elizabeth Watson. “Chia seeds pack an incredible amount of nutrients and slow burn fuel, which gives you energy throughout the day.” Find out more.
With the Rio Olympics in full swing, we are seeing a huge increase in the popularity of global flavours – particularly Latin and South American. “International flavours are booming” says Dani Fagan, Marketing Director at Don Gaucho, which produces a range of authentic Argentinian products. “People are now broadening their minds – and palates – to unusual and exciting flavours, and we are starting to see new world flavours becoming part of the UK’s everyday cuisine.” Don Gaucho’s products include artisan dry rubs and marinades, authentic Chimichurri Sauce and Argentinian sweet treat, Dulce de Leche. Find out more.
Once dominated by the humble crisp, the snacking category is enjoying a new lease of life as innovation continues to enter the market. According to Mintel, popcorn is the fastest growing segment, with around 35% of adults in the UK now choosing popcorn over other snacks, due to its lower calorie count and high fibre content. “Flavour innovation is also helping to drive this growth” says Laura Jane Jackson, Sales & Marketing Director at new popcorn brand, Popcorn Shed. “After a trip to the US, we spotted a gap in the mainstream market for gourmet popcorn. Ours is made with all natural ingredients and is available in three flavours – Pecan Pie, Chocolate and Salted Caramel.” Find out more.
You can visit Speciality & Fine Food Fair, 3-5 September 2017 at Olympia London.