2015 Trend Predictions

EHL Ingredients, the business behind the predictions, has noted that producers will be acting on the upcoming consumer trends for nutritious ingredients for the adventurous cook and increasingly spicier foods.

Tasneem Backhouse, sales director at EHL Ingredients has shared her insights with Speciality Food.

FODMAP

“FODMAP is fast becoming a new buzzword on the health and nutrition scene and the low FODMAP diet is aimed specifically at IBS sufferers, as it can help prevent the symptoms. The diet will also appeal to those who follow allergen-free diets and consumers looking to follow the next big food trend.

“We are seeing increases in sales of ingredients that can be used in gluten- and allergen-free foods, and we predict that this demand will grow in 2015 as low FODMAP diets increase in popularity. Foods suitable for those following this diet include a wide variety of fruits, vegetables, cereals, nuts, seeds and grains, and we are already seeing an increase in demand for foods we consider to be low FODMAP friendly. For example, we’ve seen demand for almonds and walnuts increase by 20 per cent over the past year, while demand for coconut has increased for 15 per cent.

“As consumers become more aware of FODMAPs, retailers and food manufacturers should look to introduce labeling which draws attention to foods suitable for those following this diet. We predict that bakery, snacks and breakfast foods are going to be among the first areas of growth for FODMAP friendly foods.”

Spicy Foods

“32 per cent of British consumers who eat ethnic food now say they enjoy spicier foods more than they have done in previous years, and we have already witnessed an increase in demand from retailers, food manufacturers and wholesalers looking to stock spicy ingredients and hotter chillies in line with developing consumer tastes.

“At EHL, we have witnessed a 40 per cent surge in enquiries for bhut jolokia (ghost chilli), scotch bonnet and habanero chillies, all particularly spicy varieties of chilli that are often used in dishes from South America, the Middle East, India and the Caribbean.”

“The growing popularity of spicy food ingredients can also be attributed to the positive media coverage it has received in 2014, highlighting the health benefits of capsaicin, a compound found in chilli peppers that gives them their heat. This compound has been proven to reduce the risk of bowel cancer, the third most common type of cancer in the UK.

“Consumers are experiencing and enjoying cuisines from around the world more and more, and it’s important to recognise this trend and develop dishes with an extra hot option.

“At the end of 2014, we introduced a new range of 20 herb and spice blends, rubs, marinades, coatings and seasonings to tap into the growing popularity of world cuisines, particularly from the Tex Mex, Asian, Mediterranean, Caribbean, Middle Eastern and African regions. These blends are already performing well with Berber spice, Mexican adobo, Sharma kebab mix, Creole, West Indian jerk and Za’tar the most popular so far.”

Healthy and Adventurous

“Home cooking and entertaining is becoming increasingly popular, and consumers are looking to create more impressive and complex recipes while remaining health conscious.

“The huge popularity of TV cookery programmes has boosted the status of home cooking, and as a result consumers are constantly looking to try something different and unique, seeking to incorporate the next big ‘superfood’ into their meals.

“Retailers and manufacturers must remain aware of this developing trend to ensure they are meeting demand and making these niche products more readily available, increasing convenience for the consumer.

“Chia seeds and Goji berries are two such foods that have received a great deal of positive media attention. Goji berries have been scientifically proven to protect the liver and can be used in a wide variety of baked goods including breads, cakes, muffins and biscuits. Chia seeds are an excellent source of fibre and can be added to a wide range of sweet and savoury dishes to increase the nutritional value. Both ingredients can be easily incorporated into dishes to enhance their complexity, sophistication, health credentials and overall appeal.”