EHL Ingredients predicts food industry trends for 2020

EHL Ingredients, importer, blender, and packer of food ingredients, has announced its predictions for trends within the food industry in 2020.

Making meat-free more accessible 

EHL Ingredients have indicated that meat-free and plant-based foods are set to continue their popularity during 2020. Junk food in particular, such as pizzas, burgers, kebabs, grilled and fried foods, is also said to be becoming increasingly mainstream and widely available in meat-free formats within retail, restaurants, casual dining and fast food outlets, on pop up stalls and markets, as well as at food and music festivals.

Consumers following a vegan lifestyle are said to be driving this trend and campaigns such as Veganuary, as well as TV programmes and documentaries, help increase awareness and interest. But year-round, there are consumers who follow a flexitarian diet and often choose to eat meat-free for health and environmental reasons, according to EHL Ingredients.

“It is important for food manufacturers and producers to develop new products that fit into taste trends – which can change during the course of the year. Roasted cauliflower was one of the hero vegan dishes of 2019, but we are expecting ingredients like jackfruit, tempeh, seitan, and plant-based meat replacements to appear much more frequently on supermarket shelves and on restaurant menus,” predicted EHL Ingredients.  

Tasneem Alonzo, Joint Managing Director at EHL Ingredients, said: “Meat-free food is becoming more universally appealing with consumers experimenting and keen to try new ingredients and flavour combinations. Our herbs, spices, seasonings and blends can help create new plant-based and meat-free products and open up new opportunities for brands and manufacturers. Foods such as vegan paté or ‘faux-gras’, veggie black pudding, meat-free pies, pasties, sausages and plant-based burgers will be in demand during 2020 so it is key to trial and test products before you launch them to market, to ensure they are hitting all the key notes in terms of flavour, texture, aroma, convenience and overall satisfaction.”

Eat healthily, naturally 

Wellbeing, self-care, natural and mindful eating are still said to be important buzzwords in the food industry with new products launching to fit into these trends. Natural, and organic, herbs and spices reportedly form a key part of ‘self-care’ and mindful eating with ingredients such as turmeric, cinnamon and ginger praised for their health benefits on the mind and body. 

Tasneem added: “‘There is no need for healthy offerings to be boring or difficult to create as long as you have good quality ingredients and look to international foods for inspiration. Include healthy, natural ingredients such as seeds, pulses and nuts for added nutrients, protein, fibre and healthy fats to sweet and savoury baked goods, biscuits and crackers, flavoured snacks, and even salads. Invest in organic alternatives where possible for a premium positioning, and to create a point of differentiation in the marketplace.”  

Convenience 

Consumers are busy, yet still want quality foods whether they are on the go, dining at their desk, cooking at home or ordering takeaways, according to EHL Ingredients. The evolution of food delivery apps has provoked more dining outlets to provide restaurant quality meals for home delivery. For home cooking, meal kits, fresh and frozen ready meals, ingredient and food grocery boxes have allegedly made their mark and fit into today’s busy lifestyles that crave convenience without compromise. 

Tasneem said: “Technology is enhancing people’s eating experiences and injecting new energy into at-home dining. Whether people prefer to order for home delivery, experiment with organic ingredients, try new world foods, or just spice up evening meals, offering consumers quality foods and ingredients, value for money and convenience is a winning combination.”

Allergen awareness and traceability 

EHL Ingredients also pointed towards food safety and traceability as a key focus for 2020, but even more so when it comes to allergen ingredients. Many challenges can prevent themselves during the course of food production and handling, such as cross-contamination of ingredients, so it is considered important to eliminate risks as much as possible. Being able to trace food ingredients and components back to their original source is key for all finished food products but has become increasingly important within allergen management.