Speciality-Food-Magazine-JanuaryFebruary2025

@specialityfood 18 “Fibre’s getting a glow up in 2025,” adds Holland & Barrett, explaining its analysts say the nutrient is beginning to follow in the footsteps of protein. Trending products include fibre-added or fibre-rich flours, and fortified sodas such as Dalston Soda’s Prebiotic Soda and Hip Pop. 14 NOSTALGIA “The topic of nostalgia has been hot for a few years now,” says Caroline. “One potential tangent is ‘Fully-Loaded Nostalgia’ - a doubling down on childhood cravings within single products. “In hospitality I look to Medlock Canteen in Manchester with its deep-fried rhubarb pie with custard and edible glitter, its cinnamon crunch cereal with homemade pink marshmallows and chocolate milk, and its Eton Mess with BBQ strawberries.” Another interesting angle, she adds, comes from the intersection of Italian-American comfort food. “The likes of spag bol and garlic bread are nostalgic to Brits, regardless of origin, with a broader influx of NYC-driven cuisine coming into UK hospitality. Dishes such as baked ziti and chicken parm, recognised from nostalgic US movies and TV shows are now entering the UK food spotlight.” Caroline says she certainly sees an opportunity for speciality brands in retail here, particularly in terms of sauces and condiments. FMCG Gurus says its research shows 18% of global consumers want to see nostalgic flavours when they’re choosing food, with one of the prevailing aspects of the trend based around a resurgence in a retro mindset, and deeper appreciation for timeless traditions. “Consumers are finding solace in the familiar, placing importance on tradition, heritage and nostalgia in their decision-making. This trend reflects a yearning for clarity, authenticity, and straightforward decision-making amidst the overwhelming abundance of information and choices available today.” 15 LUXURY COMFORT This trend has been gathering momentum for a while, says Caroline Chapman, menu creative manager at Egg Soldiers. “By ‘luxury comfort’ I mean accessible, ‘fast’ food given indulgently higher end spins. Think lobster crumpets, fried chicken and caviar – decadent pairings that just work,” she explains. In retail the concept is being flipped on its head, giving speciality products indulgently comforting spins. I look to products like Crispy Chicken Skin Sambal from Edinburgh producer Mirin, to King of Feast’s Funky Burger Sauce, made with sun-dried tomatoes and molasses, and the Barrel-Aged Buffalo Hot Sauce from Big Jim’s Kitchen. 16 BEANS AND PULSES Packed full of fibre and great for the gut microbiome, beans and pulses are being hailed as one of the ‘superfoods’ of the moment. The fact celebrity chefs and health podcasters have been singing their praises, against the backdrop of ‘noise’ around UPFs, hasn’t done them any harm at all. For the team at Sous Chef, the ultimate hero of this trend is Spanish Judion butter beans. “The ‘Rolls Royce’ of beans have an incredibly silky texture with a mild, mineral taste. These come fromNavarra in Northern Spain and are popular either on their own as a pinxtos dish, or eaten in stews and part of a mainmeal.” Jarred beans and pulses, favoured for their creamier texture and fuller taste, are worth investing in this year, as are organic varieties. 17 FRUIT AND NUTS Fitting in with both the permissible snack and protein trends, there’s been clear growth in the snacking nut (and fruit) categories, with consumers viewing these products as a more natural, healthier way to boost energy when they hit the 3pm slump. Premium chocolate-covered dates and nuts are taking off, as are nuts in delicious, inspirational seasonings – particularly those with a kick of heat. 18 HIGH QUALITY MEAT “Following a plethora of plant-based product development across just about every product category, from dairy and confectionery to seafood, meat makes a robust comeback in 2025,” says Mandy Saven of Stylus. “This is in part thanks to the proliferation of evolved diet trends – TikTok is awash with influencers promoting the wellbeing benefits of The Carnivore Diet. However, this is also about consuming meat for its wide-ranging health benefits, which include everything from supporting healthy hair growth to promoting vibrant skin. Ethical and sustainable meat producers can benefit from this heightened interest by offering curated selections of high-quality bites at accessible price points.” 19 BRITISH Bidfood’s latest report shows consumers are looking for food and drink made closer to home, taking comfort in the quality and assurance of British produce. The most appealing Scottish foods were Aberdeen Angus beef, salmon and stovies. FromWales, consumers apparently crave rarebit, Welsh cakes and oggies. And they were most interested in farls, soda bread and coddle from Ireland. 20 BRAVE FLAVOUR PROFILES IN DRINKS Three Cents co-founder, George Bagos, expects drinks menus to be dominated by bold choices in 2025 – think fat-washed spirits, and the addition of fermented and pickled ingredients. “They don’t all have to be daring savoury flavours though,” he explains. “Instead it’s tastes and ingredients that consumers are familiar with already but perhaps haven’t had in a drink before that are really making it in the mainstream.” Fig leaf, he thinks, will be a strong contender in 2025. “It is sweet and fruity, yet balanced by a subtle and earthy undertone.” 21 PREMIUM SPIRITS Gin sales continue to dwindle, but other premium spirits are rising up to take the drink’s place, says WSET spirits educator Charlie McCarthy, who explains that discerning British drinkers are turning further towards rum and agave products. “Across the board the concept of ‘super-premium spirits’ no longer simply equates to displays of luxury. These days, spirits with authenticity and sustainability at the heart of their story resonate more with consumers. Adventurous spirits enthusiasts are keen to engage with producer stories and unique flavour profiles, whether that be Piscos, Artisanal Mezcals, Haitian Clairins, or Japanese Shochus. These spirits convey a real sense of place, along with depth and complexity of flavour.” Single malt Scotch remains enduringly popular, Charlie adds, saying enthusiasts are exploring varieties from the US, Germany, France, Australia and England.