Eurostar Commodities Trends Report 2020

Eurostar Commodities has revealed its forecast of the biggest trends in food manufacturing and ingredients for the coming year.

Philip Bull, managing director, Eurostar Commodities said: “We have been impressed at the level of interest sustained in gluten free and premium ‘healthy’ flour options that have just from gone strength to strength in 2019, and look to continue to do so throughout 2020.

“There are obvious challenges relating to Brexit that are unresolved and will still be relevant in 2020. Although it is likely to have some resolution now in the coming year and this is very important as the UK imports many of the ingredients that we rely on.

“Overall, these are exciting times especially for quality and health which are showing as big trends again this coming year, and indicate positivity and pride for the UK in what we eat.”

Bringing Sushi Home

In 2019 the Rugby World Cup brought 30% more tourists to Japan. The biggest thing that they took home with them was a renewed vigour for the food. This is combined with smaller yield higher quality crop of sushi rice in Europe (caused by wet conditions in Northern Italy where the UK’s supply of sushi rice is predominantly grown). Eurostar said consumers will be eating higher quality sushi much more frequently, with it becoming a weekly favourite and people learning to prepare sushi at home. It also predicts that people will be trying lesser known Japanese dishes such as yakitori (a skewered chicken dish), and having bento boxes for lunch.

High quality Gluten Free        

Gluten Free is going to step up a gear in terms of quality, flavour, consistency and texture of gluten free baked good throughout the sector. Eurostar commodities has created versatile flours which can be used to make different products both gluten-free and high quality; for example breads, chapatis, wraps, tortilla, and all manner of high end patisserie and baking.

Plant-based flour (vegetable and legumes)  

One important way of incorporating additional plant-based protein into a vegan diet is through flours made from legumes and vegetables. Plant based flour is made from 100% ground vegetables or legumes and is used as a primary ingredient in breads, pizza bases, pancakes, cakes and more. Using plant-based protein like this transforms breads into a fibre full, protein rich nutritious food which offers increased texture and flavour, but will also satisfy hunger and keep people feeling fuller for longer.

Manitoba

Manitoba flour is made by grinding the soft wheat cultivated in the fields between northern America and southern Canada. It is said to be the very highest quality flour in the world and with a price tag to match. It is used for special breads and in slow leavening pizza doughs. With a very high protein content it creates well structured products and Eurostar expects to see a clearly labelling of products using Manitoba.

Semolina bread

We think that following the popularity of sourdough artisanal bakers will experiment with Semolina as a key ingredient. Semolina adds structure and is rich in protein, fibre, and B vitamins. Semolina is the coarse pale-yellow flour ground from hard durum wheat and it is used to make traditional pasta and cous cous. It can also be used to make pizza, bread and biscuit doughs as well as gnocchi.

Signature Pizza (personalised pizza)

As pizza chefs continue to push the boundaries of creativity innovating in the traditional Neapolitan we expect to see chefs putting their own personal take on signature pizza. Typical of this style is the addition of gastronomic elements such as sides, or sauces you that you pour on yourself after serving.

Jasmine rice
Cambodian rice production is changing and focusing more on growing Jasmine and Organic rice, of which it produces large volumes. Jasmine rice is well known for its fragrance, the sweet aroma of jasmine rice highly resembles the scent of pandan leaves. When cooked, jasmine rice is stickier than other long-grain rice. It also has a distinct soft, moist texture and a slightly sweet flavour.

Chapati

Eurostar said consumers are eating wraps and tortilla instead of bread based sandwiches, but have forgotten the versatility and tastiness of the traditional Chapati or Roti. This is especially true now healthier versions made with high quality gluten free flour or whole-wheat flour are now available. Chapati has the softness and flexibility to pair with lots of meals, snacking and eating occasions.

Protein Snacks

There has been a 32% increase in high protein snacks in 2019. This is expected to continue with new convenient products like Pure Bite Snacks ticking the high protein box as well as other specific health benefits (such as gluten free, vegan, low fat, low salt).

Noodles

2020 will mark the resurgence of a return to Chinese food but with a healthy slant. Particular varieties such as Soba and Konjac noodles are going to stand out for their combination of versatility, flavour and health benefits.

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