2018
TRENDS REPORT
uk
TRENDS REPORT 2018
THE INTRODUCTION Jason Bull Sales Director, Eurostar Commodities and BiteUK
Many will look back at 2017 as a watershed moment for the UK food industry. The last 12 months has witnessed a period of unprecedented change for food businesses that supply the food chain of this country. With so many uncertainties it’s crucial to remember all the positive developments too. We live on a small island in the Atlantic Ocean with a diverse population which has brought us the depth and richness of flavour we enjoy and demand today. 2018 will see us, come what may, demanding more flavour, more healthy options and more innovation. Here are our top 10 predictions for the food market in 2018‌
WE’LL GO LOOPY FOR LUPIN
VEGAN
BREXIT
TRENDS REPORT 2018
Brexit will continue to dominate headlines as the details are ironed out. There are huge issues and a lack of clarity around work-force and exchange rate. Many businesses will prepare for a hard Brexit and seek out alternative supply chains predominantly with old commonwealth countries. As these new agreements are made we’re going to see trade with New Zealand, Australia, South Africa, India and Canada.
Instead of Seville oranges expect to see oranges from South Africa, and perhaps other citrus which will be new to us for example, Kumquat and the Calamondin which has fruit like tiny oranges and is very decorative. Their primary use is ornamental as the fruit is sour, although the skin and flesh are good in marmalades.
Vegan will continue to grow and mainstream brands like Pret A Manger will continue to roll out veggie stores meaning foodie brands will continue to include vegan as a pillar in new product development. We predict that vegan protein will continue to feature strongly and will perform at a higher level than organic during 2018.
Lupin or lupini beans are the yellow legume seeds of Lupinus genus. They are traditionally eaten as a pickled snack food, primarily in the Mediterranean basin and Latin America. Lupin “significantly” lowers blood pressure and improves insulin sensitivity. Lupin-enriched foods help with appetite control. A study at the University of Western
Australia found people who had lupin bread for breakfast ate up to 20 per cent less for lunch than people who ate white bread for breakfast. When people eat lupin-enriched bread they feel fuller more quickly and that fullness lasts, so people eat less at their next meal.
TRENDS REPORT 2018
HEALTHY SNACKS BOOM
It is mildly aromatic and has scents of orange or ginger. It has a pungent, bitter flavour and it has been used in India for thousands of years as a spice and medicinal herb. It contains curcuminoid compounds with medicinal properties that have powerful anti-inflammatory effects and is a very strong antioxidant.
ANYONE FOR TURMERIC?
You’ve probably got a jar of powered Turmeric in the back of a cupboard in your kitchen but don’t give it any more thought than that. Well 2018 is going to be the year that Turmeric comes to the forefront of your flavour palate. We’re going to see Turmeric come centre stage as a named and lead ingredient. Turmeric is the spice that gives curry its yellow colour.
2018 will see the continued boom in terms of healthy snacking. The British public is wise to hidden sugars and salts and wants to eat different formats and healthier ingredients (avoiding refined sugars and binders in favour of chicory and fibres). Healthy snacks catering for specialist diets are going to come into the mainstream because texture and taste has improved significantly. Expect to see big launches and listings for Bite UK in 2018!
flours will grow and feature strongly, tying in with the gluten free trend that will continue to grow using natural ingredients. These alternative flours are made from beetroot and spinach creating a stand-out purple or green pizza base which tastes delicious and will satisfy the most discerning healthy eater and hungry kids alike.
GREEN AND PURPLE PIZZA
Looking around the world, pizza is understood as a different culinary concept, especially during the last few years. The increase of well-being awareness has led to a more conscious “good way of eating” which is only the starting point of the pizza’s revolution. Pizza bases made from vegetable
TRENDS REPORT 2018
SIGNIFICANT INCREASE IN ASIAN FUSION CUISINE IN THE HOME
BROWN RICE
Asian fusion has been around for years but what will happen differently is the proliferation of home cooking and usage. The combination of great flavour, consumers looking for healthier dinner options and the ready availability of core Asian ingredients on the high street will bring these more exotic dishes into people’s homes for Tuesday night tea. Expect to see people making their own sushi with pho (Vietnamese) noodles entering everyday lexicon. These dishes are quick to cook and incredibly tasty and satisfying. The new china town development in Sheffield is just one example of these ingredients being readily available to a mainstream market.
Brown rice is growing rapidly at the moment. Only a few years ago you’d have to go to a specialist shop to find brown rice, but as part of the health trend people are turning to brown rice as a healthy carbohydrate to serve with virtually any meal. Watch it start appearing on restaurant menus, in your sushi rolls and many more options on the supermarket shelf. There are many health benefits Brown rice's high magnesium content is good for your heart, and it is perfect for digestion and gluten-free diets. Brown rice contains 88% of the recommended daily amount of manganese. It has anti-inflammatory properties and fills you up, providing energy if you are watching your weight.
TRENDS REPORT 2018
PIZZA FOR BREAKFAST What’s the most important nutritional value within a pizza? Carbohydrates! So there is no better time than breakfast to enjoy a good pizza! The key point relies on creating a pizza that offers the right nutrition levels that are required at breakfast time. The concept is not new - very popular in the Roma region of Italy is a crunchy slice – a perfect little pizza served in small portions, firm enough to be a perfect base topped with cold toppings (meats, ham etc.), raw vegetables and fresh fruits and served in the mornings. What every Yorkshireman and woman wants to see though is a full English on a pizza! And 2018 is the year when we just might very well see it!
TRENDS REPORT 2018
ABOUT EUROSTAR
COMMODITIES
Eurostar’s core brands include Kintaro sushi rice, Frumenta Italian flour, Confucius long grain rice, Crispy Bite pizza flour and Eurostar own brand products. Visit our website www.eurostarfoods.co.uk or call 01484 320 516.
Eurostar is an innovative family business from Yorkshire since 1994. Eurostar supplies over 10,000 tonnes of product to the UK and Europe every year, we are ingredients experts. Eurostar source the finest grains in small supply chains to ensure quality and provenance. For further information please contact Helen Trevorrow or Vicky Hague at Green Row on 0794 000 9138.
Innovative products for 2017 include: SPELT AND RYE CHAPATTI / PIZZA FLOUR
EUROSTAR GLUTEN FREE AND ‘HEAT TREATED’ FLOURS – VARIOUS SIZES & OPTIONS AVAILABLE FRUMENTA PIZZA AND PASTA FLOURS - VARIOUS SIZES & OPTIONS AVAILABLE
CRISPY BITE DURUM WHEAT PIZZA FLOUR
EUROSTAR ‘SPROUTED’ FLOURS
SPINACH, SWEET POTATO AND VEGETABLE FLOURS
ABOUT BITE UK Bite UK is the new sister company of Eurostar Commodities Ltd – dedicated to the development, manufacturing and retailing of innovative free from, healthy snack products that are low in calories and fat whilst being suitable for people with allergies and intolerances and conditions such as coeliac disease. Visit www.ilovebite.co or call 44 (0) 1484 320 516
Bite UK’s brands include: NEW: PURE BITE
SPIFFING ORGANIC FLOURS AND RICE
NEW: SPIFFING SPROUTED RANGE
KINTARO SNACKS AND SUSHI RICE
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