What’s cooking in 2019?

We all know that plant-based menus and the adoption of a vegetarian or vegan diet are set to continue in popularity. Just take a look at #veganuary on social media to see the extent that people are talking about the subject – all helped along by Greggs’ widely publicised vegan sausage roll! 2018 brought us another exciting year of food trends with a myriad of new ingredients, global flavours and healthy eating initiatives. We’re even more excited about 2019 and all that we’ll be bringing to the table.
Dan Kelly, our Deputy MD and Director | Food and his food development team have offered an insight into some of the concepts and ingredients that they predict our customers will have a growing appetite for this year.
Macro diets are taking calorie counting to a whole new level as the consumption of the three macronutrients carbs, proteins and fats is calculated in conjunction with calories for a more balanced diet. We’re continuing to develop our healthy eating range to make sure our customers have all of the nutritional information that they need to make their healthy eating plan work for them.
Good fats: Not all fats are created equal and customers are becoming increasingly aware that monounsaturated fats and polyunsaturated fats, in particular omega-3 fatty acids do play a very important role in our diet and shouldn’t be ruled out.
Seed butters: Since investing in our own nut butter machine we’ve discovered a whole new world of seed and nut butters. Watch this space!
Super powders: Our fresh smoothie bars have been transformed with rows of jars filled with mood-boosting, mind-fuelling, energy giving superpowders. Think spirulina, baobab, bee pollen and moringa powder – definitely foods of the future.

Developments in food are continuing at a rapid pace, and there's so much more to come...exciting times ahead!