Speciality-Food-June-2025

the ancient wheat varieties in our organic pasta range,” says Sophie. “They’re drawn to unique textures and flavours, especially those with a story behind them– including the people behind the farming co-ops we source from. The appetite for global food influences continues to grow, and pasta and rice are an ideal canvas for that experimentation at home.” With rice a vital part of cuisines all over the world, it offers a valuable opportunity for some culinary exploration. “Ready to heat pouches remain popular due to price and convenience factors, however shoppers are looking to purchase rice types tomatch the cuisine rather than long grain fits all meal solutions, begins Claire Harcup, head of sales andmarketing, Europe & Africa for Sun Valley Rice – a five-generation, sustainably-minded family rice farming and production business in California. “MediumGrain rice is growing in popularity, especially for Korean cuisine which is on trend.” As withmany foodie trends, the seeds of shoppers’ rice experimentation began as a result of the pandemic. “Since Covid, travel has picked up and shoppers are wanting those dishes replicated when back home,” says Claire. “Pubs and restaurant chains are therefore increasing their offering across world cuisine, somenus have continued to expand away from traditional favourites.” In terms of trending rice, Claire recommends stocking options 28 @specialityfood that are traditionally used in Asian cuisine. “Short andMediumgrain rices are increasing in popularity, often used as a base for Asian rice bowls, Jasmine rice with continued growth of Thai/ Chinese dishes,” Claire says. “Basmati remains strong as the UK still loves an Indian curry... and don’t forget these options in brown!”Foodies are increasingly aware of the potential for rice; rather than being a plain side dish to a star-player main, it’s deserving of its own time in the spotlight – and the challenges of cooking rice well are being overcome thanks to practice and new technologies. “More consumers are using rice cookers or are more confident to cook rice from scratch, whether it’s a side dish or main dish such as risotto, paella, sushi or fried rice.” Shoppers are shape-shifting Some cupboards are never without a pack of penne or spaghetti, but Sophie is seeing a boom in interest for more adventurous shapes. “While classics like penne and spaghetti remain firm favourites, we’ve noticed a surge in demand for more artisanal shapes – such as Orecchiette, Orzo and Strozzapreti. These are not only visually distinctive but also pair beautifully with premium sauces, which appeals to customers seeking a restaurant-qualitymeal experience at home,” she says. “Pasta buyers in 2025 are becoming more adventurous with their choices,” agrees Sally Assinder of Garofalo. “The most popular pasta shapes continue to include long- standing favourites like spaghetti, penne, and fusilli, but consumers are showing interest towardmore distinctive and regional varieties. Shoppers are showing a growing interest in distinctive, regional, or artisanal varieties such as Paccheri, Mafalda, Fusilli Lunghi, Spaghetti Alla Chitara, Orecchiette and Radiatori. Visual appeal and novelty, often driven by social media, play a big role, particularly among younger consumers who are interested in discovering something different.” Sophie puts this down to the rise of picture-perfect pasta dishes on Instagram et al: “social media has also played a part in this trend – shoppers love sharing dishes that look as good as they taste.” Sally has also found that the social media realmhas impacted the tastes and inspirations of British shoppers when it comes to pasta dishes. “This shift reflects broader consumer trends, people are looking for inspiration, and social media has made unusual or photogenic shapes more desirable. TikTok and Instagramhave played a major role in spotlighting pasta dishes that look and feel a bit different from the everyday.” A healthy opportunity While a steaming bowl of pasta has historically been seen – to those of us based outside of Italy – as a PANTRY STAPLES NICE RICE WHOLEGRAIN BASMATI RICE A heritage variety with a nutty flavour. wearenicerice.com BIONA PUMPKIN RISOTTO Made with quality ingredients, this is a savoury and convenient option that is safe for vegans. biona.co.uk GAROFALO FUSILLI LUNGHI Made with superior durum wheat and bronze drawn, this is a distinctive long spiral shape with Pasta di Gragnano IGP status guaranteeing its quality. pasta-garofalo.com/uk EMILIA’S CRAFTED PASTA RIGATONI PGI A slightly curved, tubular-shaped pasta with square ends, made using traditional techniques and PGI-certified. emiliaspasta.com FILOTEA CALAMARATA DURUM WHEAT PASTA Made with 100% Italian durum wheat, bronze drawn and slowly dried. This high protein pasta’s shape lends itself particularly to seafood dishes. justgourmetfoods.co.uk CAPPARELLI RADIATORI A premium pasta, made in Belfast using high quality Italian durum wheat, grown in Puglia, Tuscany, Sicily and Campania. caparelli.co.uk SEGGIANO ORGANIC ANCIENT GRAIN WHOLEWHEAT BUSIATE Produced using sustainably grown ancient grains for health and flavour. Sold in 100% recyclable plant-based packaging and produced using renewable energy. seggiano.com WAVENEY MILL SPATZIOLA This rarely seen pasta shape brings excitement to the dinner table. It’s bronze drawn in the heart of the Norfolk Broads, using the finest wheat. waveneymill.co.uk PASTAFICIO CARLESHCI EMMER & FAVA BEAN SEDANI RIGATI This pasta is a collaboration between the British brand and Hodmedod’s in Suffolk, made with healthy Emmer cereal and high protein fava beans. carleschi.co.uk SUMA ORGANIC GLUTEN FREE OAT RIGATONI A versatile, delicious gluten-free and organic pasta, crafted in Italy. Sold in 100% plastic-free, sustainable packaging. suma.coop STOCK CHECK Whether it’s exploring a unique pasta shape or discovering a regional Italian speciality, today’s shopper wantsmore than just ameal – theywant an experience