Flavours
Tahini Tahini is a middle eastern condiment made from sesame; it has a savoury, bitter and nutty flavour. Tahini is great in savoury meals, but it's also increasingly popular in sweet formats too! Think tahini frosting, tahini cookies or tahini smoothies.
Carob Carob is set to make a comeback in a big way. It's naturally sweet in flavour and high in protein, antioxidants, iron, calcium and fibre. Carob is also high in Hydroxyproline or HYP which is an important amino acid that plant based diets often lack.
Macadamia
Macadamias have a mild butter-like flavour and creamy texture. They can be made into great substitutes for dairy products like milk, cream cheese, butter and so much more
Consumer trends
Meat and plant hybrids Consumers seem to have an ongoing internal debate between wanting to eat meat and also wanting to play their part for the environment. Que 50/50 blending! This is a trend of blending half plant based and half animal based. Examples of where this has been seen is milks and small-good items such as burger patties and sausages.
“Sober Curious”
Sober curious is often defined as choosing, questioning or changing ones drinking habits for health reasons, whether that be mental, physical or both. There is continued interest in low and no alcohol alternatives (mocktails, 2.5% ABV) - it's dry July all year-round.
Olive oil, it’s aliiiiive!
Olive oil is making a come back in a move away from coconut oil which has skyrocketed in popularity over recent years.
Olive oil has been proven to contain anti-hypotensive properties and compounds which protect against neurodegenerative diseases.
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