Hot, spicy, international BBQ blends: EHL flags what’s hot this summer

12 May 2020 --- The BBQ and grilling season is upon us, and while many consumers across the globe are staying at home due to the coronavirus outbreak, attention is shifting to fun and flavorsome cooking, inspired by different cuisines and cultures. Speaking to FoodIngredientsFirst, Kath Davies, Product Development Manager of EHL Ingredients, notes an increased interest for BBQ foods from South America, Asia, the Middle East and India. “These BBQ blends for contemporary meat and plant-based dishes incorporate flavors from around the world, offering consumers unusual taste combinations and varying spice levels.”

According to Innova Market Insights data, BBQ as a flavor has been a growing trend over the past four years. The market researcher has noted a 19 percent average annual growth of F&B launches tracked with BBQ flavor (Global, 2015-2019). Asia and Europe are the top regions for launches with BBQ flavor, and snacks are leading the way in NPD launches. 

Korean cuisine is gaining traction and the popular BBQ style, known locally as gogi-gui, is increasing in popularity, following the success of restaurants that offer the live charcoal grill concept inlaid into tables, explains Davies. “The Korean BBQ seasoning from Lähde is a unique blend of Korean chilies and spices for meat, fish and meat alternative dishes and is available in varying heat levels from mild to extra hot.”

Seasonings such as chimichurri, churrasco and barbacoa are also popular, according to Davies. “Middle Eastern baharat and panch phoron from Eastern India are both perfect for contemporary meat and plant-based dishes,” she adds. “Just a pinch of Baharat brings a sweet, smoky flavor to BBQ foods and the dry spices can be mixed with olive oil to make a juicy meat marinade to season lamb, chicken, beef or fish.”

Click to EnlargeAccording to Innova Market Insights data, BBQ as a flavor has been a growing trend over the past four years. Asia and Europe are the top regions for launches with BBQ flavor, and snacks are leading the way in NPD launches. Panch phoron means “five spices” in Bengali and is a blend of fenugreek, nigella, cumin, black mustard and fennel. “The seeds are left whole and can be dry roasted or fried to bring out the flavors. The blend can be used as a dry rub for meat, fish, potatoes, or vegetables for BBQ dishes,” notes Davies. 

Inspiration for these seasonings come from consumers’ experience of street food, food markets and festivals, holidays to far away destinations, celebrity chefs and online cookery tutorials, restaurants and experimentation with recipes at home, she flags. 

Key ingredients for summer
Chilies are always key ingredients, whether for use as a single ingredient or within a seasoning, blend, or marinade, Davies states. 

“Currently, turmeric and ginger are key ingredients due to interest as both because of their versatility, appealing flavor and reputation as superfoods.” 

According to Davies, British consumers are looking for international foods from specific regions now. “Where once cuisines might have been grouped as more general Middle Eastern, Caribbean or Asian, consumers are now open to more distinct, unusual flavors with exotic-sounding names and unique flavor combinations. Food manufacturers, retailers and brands would be wise to experiment with our BBQ seasonings as many people are becoming more experimental with home cooking during the lockdown situation,” she details. 

Street food has had an exciting impact on the BBQ scene. Both at markets and mobile food trucks, this casual dining concept is hugely popular with people wanting to try different dishes from all over the world without spending a lot of money. Thai, Mexican, American BBQ, South American and Korean cuisine are all popular choices in the street food scene. 

“Retailers and brands should look to world street food trends for BBQ inspiration as shoppers will certainly want to recreate these dishes in their own homes,” adds Davies. 

It’s essential that EHL Ingredients offer free-from, organic, vegetarian and vegan BBQ alternatives to cater to this growing sector. “Meat-free food is becoming more universally appealing with consumers experimenting and keen to try new ingredients and flavor combinations,” she continues. “Our herbs, spices, seasonings and blends can help create new plant-based and meat-free products and open up new opportunities for retailers and brands.”

EHL Ingredients offers a range of spice blends for BBQ foods under its Lähde brand – all are suitable for meat, fish, vegetable as well as seitan, tempeh, jackfruit and contemporary meat-free alternatives. 

Meat-free BBQ foods such as cauliflower steak, halloumi, seitan, sausages and plant-based burgers will be in demand during Summer 2020, so it’s key to trial and test products before they launch, Davies notes. “It is paramount that these products all hit the key notes in terms of flavor, texture, aroma, visual appeal and overall satisfaction,” she adds. “Most ingredients used in our blends are plant-based, making them ideal for flavoring any meat-free BBQ dish.”

“We’re always researching the latest food flavors and trends to hit the UK market specifically,” comments Davies. “In the same way that ras el hanout and harissa are examples of spice blends that have gone from being relatively unknown in the UK to seasoning staples, we are expecting more unusual BBQ blends to become more mainstream and used within meal kits, ready-made blends and marinades for BBQs, and within prepared foods this summer.” 

Moreover, authenticity and provenance are crucial for EHL Ingredients, and the company ensures that its ingredients are sourced from quality suppliers with full traceability to the country of origin, assuring foodservice operators, chefs and caterers that the product they are getting is 100 percent authentic.

By Elizabeth Green

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