Street food is rapidly becoming one of the most loved ways that us Brits are choosing to eat. With 50% of the British population choosing to have street food at least once a week its proving to be a trend that’s here to stay.
Some people may think that street food is all about burgers and chips, and just a glammed up version of fast food. They couldn’t be further away from the truth. With Vietnamese, Malaysian, Japanese, Greek & Mexican food being the most popular of cuisines that are available in street food, not only is it providing us with great tasting food, but its an education to us all as well.
Whether its a trusty burrito or something more experimental such as Mee Goreng, you are sure to find it in the markets and streets of cities up and down the country, and as these dishes become more popular we are starting to see these variations appear on more and more menus throughout pubs and restaurants nationwide.
In the last year or so we have seen the rise in Vegetarian and Vegan dishes, with street food taking the front seat of showing us how easy it is to create these dishes and how tasty they can be. Not only is the food tasty, but it is also very photogenic. Nearly 6 million posts have been uploaded using the hashtag #streetfood, if that isn’t telling us that street food is popular then what is?
This year, more than half (51%) of chefs have added vegan options to their menus. This is up from 31% in 2017. The global rise in vegan and plant-based eating is astonishing. In the UK the number of people identifying as vegans has increased by 700% in two years. Approximately 1.16% of the UK population now classify themselves as vegans. The ‘Veganuary’ campaign, which prompts people to eat vegan throughout the month of January, grew by 183% in 2018 which an amazing 168,500 participants and so we will be supporting this in January 2019. Food trends also show a growth of vegetarian and vegan products, with a 185% increase in the number of vegan products launched in the UK. For the foodservice industry, providing vegan menus offers a whole new area of business. Creating a standalone vegan menu, or ensuring quality vegan alternatives on existing menus, provides a great opportunity to increase your client base.
One of the buzz food products of 2018 has been the Jackfruit. When green and young, the cooked flesh of this tropical fruit takes on the texture of slow cooked pork. Its neutral flavour makes it a great base to absorb seasonings. It’s already proving to be a popular vegan pulled pork substitute. It has the versatility to lend itself to any spiced dish where meat would traditionally be the main component. As a result of this trend, Philip Dennis Foodservice is now offering a Green Jackfruit in Brine (FUNN4010). It’s extremely versatile, you can simply mix with BBQ sauce to create delicious vegan tacos or try roasting with Turmeric to add to Asian inspired menus.
Celebrate National Vegetarian Day with flavour-filled meal options that would tempt any meat-eater! There are over three million vegetarians in the UK today. Along with Veganism, it’s becoming an increasingly popular choice for many, and research shows that more than a quarter of all evening meals in the UK are now either vegan or vegetarian. This means that there is great potential for increased profit growth by extending your menu options and we’ve selected some great vegetarian options with great profit boosting potential.
This GF Quinoa, Beet & Edamame Burger is an uncoated burger made with a mix of quinoa, beetroot, edamame and mushrooms – spiced with chillies, smoked paprika, ginger, garlic and soy, finished with a citrus twist. This product caters to the established trend of flexitarians and the demand for creative and enticing options and is currently on offer. See page 10 of your October Taste magazine for more details.
A lightly spiced vegan/vegetarian red lentil & chickpea dahl curry with cauliflower and butternut squash. Boil in the bag, steam or microwave from frozen for a quick, aromatic main. The cooking versatility ensures consistent portion sizing and reduced waste.
Pasta is always a great menu staple and there are more and more vegetarian options available. Surgital offers an egg-pasta, filled with ricotta cheese and spinach. Pair with a rich and rustic tomato sauce for a quick, authentic tasting Italian dish.
For more inspiration on menu ideas for National Vegetarian Day, contact your Account Manager.
Paramount’s recently launched gluten-free and vegan BBQ lentil burger, proved a huge hit at our recent SW exhibition. Inspired by the latest flavours and designed to tick all the consumer boxes, we review their serving suggestions and other new products. BBQ Lentil & Mixed Seed Burger Paramount have recently launched a gluten-free, vegan BBQ lentil burger (PARA0275), inspired by the latest food trends. An uncoated blend of lentils, gluten-free oats, sunflower and flaxseeds flavoured with smoky, sweet BBQ sauce and a kick of chipotle chilli. With the rise of vegan and gluten-free dining, there will continue to be a growing need for more choice and better availability. Burgers are a classic on most menus and diners are continuing to push their want for more sophisticated options. Paramount’s gluten-free, vegan BBQ lentil and mixed seed burger gives consumers that option. The uncoated product gives a wholesome, homemade appearance to customers and the sweet, smoky taste appeals to the established trend of BBQ flavours. With Paramount’s ample understanding for convenience, it is one of the great things about this product as well as its versatile cooking properties – oven bake for a healthier option or deep fry for speed (freezer to table ready in ten minutes!). We suggest serving this burger on a bed of crunchy shredded romaine lettuce, topped with crispy onion rings and charred avocado, topped with caramelised onion hummus or load into a toasted gluten-free bun. Other Gluten-Free heroes As well as this burger, Paramount have also launched four other gluten-free heroes including their vegan quinoa, beet and edamame burger (PARA0272) consisting of an uncoated mix of quinoa, beetroot, edamame and mushrooms, spiced with chillies, smoked paprika, ginger and soy – finished with a citrus twist! There’s also a spicy blackened salmon burger (PARA0278), a cod and asparagus fishcake (PARA0282) and a katsu curry fishcake (PARA0284).
2018 has seen many new free-from dishes and ingredients join our range. Please speak with your Account Manager, click through to our Product Guide or online shop to see our full range.