Going Global by Bluestorm

GOING GL BAL

FOCUS

EVER-EVOLVING TRENDS ARE BOTH DRIVING AND SHAPED BY CONSUMER BEHAVIOUR.

SEASONAL FLAVOUR

LIGHT STICKY DRIZZLE

CLASSIC CHOICE VARIETY HOT CRISPY

GL BAL TASTES HIGH PROTEIN HEALTHY VALUE GRAB & GO INSTAGRAMABLE VEGETARIAN VEGAN RESPONSIBLE

SHAREABLE

CLEAN WELLBEING

PLATES OF MIND Food has merged with identity. What we eat, how it looks, where we do it, and how we present it on our news feed have become part of who we are. The glamour, the thrill, the daring and the creativity of what we eat has become a way to promote our personalities and display our approach to life. As the world becomes increasingly international, and consumers become ever-more open-minded to trying something new, the pressure is on to keep up with the trends and stay ahead of the culinary curve.

“There is no set way to eat any more… flavours are mingling together, sweet is eaten with savoury … Our food choices are an expression of self - and we want to live creatively, free from limitations.” The Food People, Food & Beverage Trends 2018 - 2019

A WORLD OF CHOICE Menus are more international than ever. Diners want to be in control of what they eat, and when – and this means a dizzying choice of cuisines from around the world. What’s behind the trend? - Foreign travel broadens the palate, creating a yearning for more back home. - Staycation holidays – instead of foreign jaunts – heighten the longing for exotic street food. Either way – now customers want global cuisine to come to them! Multi-cuisine restaurants meet the desire for spontaneous choice – from Pan-Asian to Mexican, a world tour on one menu.

Stocking the Global Store Cupboard Ben Bartlett, celebrity chef and Lion brand ambassador, says: “Offering a wide variety of global cuisines would have been a real headache some years ago. The choice was to specialise in one type, or offer a range but run the risk of not quite getting it right.

“Today, it’s much simpler to meet customer demand with ready-made sauces that have been specifically developed to recreate the authentic tastes and aromas of global cuisines. They cover everything from Chinese and Japanese favourites, through Middle Eastern staples, to Mexican food and all-American flavours. “Lion sauces taste really good; they deliver what they promise and they make it easy for busy kitchens to create the international dishes customers crave.”

CUISINE TREND EMERGING HOTSPOTS

SOUTH EAST ASIA

MIDDLE EASTERN, KOREAN & JAPANESE,

AND SOUTH

EAST ASIA

92%

of industry leaders believe global cuisines will grow the fastest over the next 3-5 years, including Global/Fusion, Japanese, Middle Eastern and Korean. (MCA)

MIDDLE EASTERN

& JAPANES N A E R E KO

FOCUS ON STREET FOOD Street food stalls evoke memories of travel, thoughts of adventures in exotic lands, a taste of experimentation. Compelling aromas call out to customers and pique their curiosity for rich flavours, spice and heat – something new and delicious.

“Rising adventurousness is still the main driving force in food and drink trend development” says MCA in its Menu and Food Trends Report 2018. “Consumers still want to try something new, exciting and worth telling their friends about when eating and drinking out, but food quality will determine whether they return.”

ASIAN Focus on… Japanese, Korean and Thai Tastes to try… Japanese Teriyaki chicken skewers Korean BBQ pulled jackfruit wrap with kimchi and sweet-and-sour Asian slaw Vietnamese Char Sui Pork Banh-mi baguette with bean sprouts and shredded vegetables

MIDDLE EASTERN

‘LIKE AND SHARE’ Online and offline, it’s all about sharing. Social dining trends like tapas, mezze, small plates and sharing platters keep on rising, as diners enjoy taking an eclectic safari of flavours and cuisines. Why opt for one dish when they can sample a selection? Side plates, appetisers and shareable nibbles are the perfect way to bring global flavours to menus.

Focus on… Moroccan, Turkish, Egyptian Tastes to try… Lentil and beetroot falafel, drenched in baharat-spiced sauce and cool, yoghurt & garlic dressing Grilled chicken wrap with roast vegetables and hummus mayonnaise

SIDE DISHES

Chargrilled aubergine served in a flatbread with yoghurt & garlic dressing and hummus

SOUTH AMERICAN Focus on… Argentinian, Peruvian, Brazilian

RE TU D FU TREN

Fast-paced lives demand a new kind of fast food, which delivers on flavour and satisfaction. That means grab-and-go hand-held food that’s of good quality and excites the senses.

UP-SELLING AND ADD-ONS

The taste of travel: Top street food cuisine styles in the spotlight for 2018

APPETISERS

Tastes to try… Empanadas stuffed with meat or fish, spiced with habanero hot sauce and served hot or cold Peruvian ceviche, seafood in lime juice and adobo hot sauce, served with sweet potato and corn Brazilian feijoada, a stew with black beans, bacon, pork and chorizo, served with tortillas and chipotle mayonnaise

Introduce a carnival of cuisines to satisfy a variety of competing cravings – and to tempt customers to try several dishes.

Warm pitta bread strips, falafel and Middle-Eastern range dips Meet the need for vegetarian sharing platters with a mezze of Middle-Eastern tastes.

Japanese steamed dumplings with sweet and spicy dipping sauces Feed the desire for sweet and salty Pan-Asian flavours with a touch of Chilli heat. Tap into the rise of Korean cuisine by including Lion Korean BBQ and Hot Chilli sauces along with traditional Lion Japanese Teriyaki.

Potato skins, mozzarella sticks, nuggets, wings or crudités with a choice of several dips, e.g. Lion Mexican Adobo Hot Sauce, Lion Chipotle Mayonnaise, Lion South Carolina BBQ Sauce and Lion Blue Cheese Dressing. Stoke the appetite for spicy, smoky and full-throttle flavours.

TABLE-NIBBLES

Buffalo Wings and Cauliflower Bites Feed the craving for sharp, strong and bold tastes.

REBOOT YOUR BBQ The days are numbered for undifferentiated, meat-mania BBQ brands … The trend now is towards lower meat consumption, healthier eating and sustainable sourcing, meaning BBQ concepts have to refine and differentiate their offers to stand out and remain relevant. (MCA)

WELCOME ON TO YOUR BBQ MENU A WORLD OF FLAVOUR… rilled chicken skewers with g r a h C anese Teriyaki BBQ sau ce Jap

The UK palate has diversified like never before, thanks to globally-inspired trends driving a desire to try something new.

r tempeh slices g Tofu o ese char sui BB lazed Q sauc Chin e with

Use the hunger for international flavours to help your BBQ menu stand out from the crowd with flavour fusions and cultural collaborations.

GLOBAL GRILLING Sweet and sticky BBQ sauce is a modern classic, so keep it on the menu for customers who can’t get enough of that classic taste of the USA.

ooked pork shoulder s lS ow-tch Asian ginger, chilli anteaks wi garlic sticky sauce d

ina rawns mar ted in Me iK ng p e and served with co xican ol sal auc sa hot s

Middle Eastern food, with its focus on meat-free dishes such as falafel, hummus and roast vegetables, is growing rapidly in popularity for its satisfying flavours and textures.

• Middle Eastern • Korean • Japanese • American

• West African • Contemporary Indian and Chinese • Venezuelan and Peruvian • Portuguese The opportunities are as unlimited as your imagination.

i and vegetable skewers toppe m u o l l Ha th Middle Eastern hot sauc d e wi

Tap into new products grabbing customers’ imagination: • Jackfruit • Tempeh • Seitan • Goat meat

Use your menu as an atlas for adventures: invigorate ingredients, flaunt flavour and texture and embrace a world of cuisines in the ultimate melting pot of food trends.

WHAT’S NEXT? Conscience is now a crucial ingredient and customers are leaning towards ethical consumption and responsibility towards our planet.

Veg out for victory Customers have had an onslaught of meat in recent years – and now they’re craving plant-based options. Explore the key vegetarian and vegan foods for 2018, such as jackfruit (choose young jackfruit, more suited to savoury flavours), tofu, tempeh, seitan, seaweed and mixtures made with protein-packed nuts, beans and pulses.