Spice blends for grilling: BBQ food trends revealed, renewed focus on origin of meat

15 Apr 2020 --- As the Easter festivities wind down, consumer focus tends to shift to BBQ season. According to Moguntia Food Group, outdoor grilling is not only about eating tasty food, but also about the story behind it, the preparation and the overall eating experience. Stefan Lehnen, Head of Export at the company tells FoodIngredientsFirst that BBQ chefs have become “concerned about the origin of their meat and attention is starting to focus on the quality of ingredients.”

Moguntia is an internationally operating company, which means that they monitor different trends and movements globally. According to the company, barbecuing for many, is a hobby and at the same time a passion.

A crackling fire, glowing coals, cold beverages, plenty of fresh air and the smell of grilled sausages and steaks is a good start to the BBQ season. The best ingredients and a variety of flavors are necessary to keep the BBQ experience alive. With a new collection of imaginative recipes for meat and vegetable skewers and their eye-catching skewer holders, the family-led company group brings variety to the counter, as well as to the BBQ plate at home.

This year, Moguntia highlights the evolution of attention to detail and the origin of specific ingredients. “Hobby chefs are concerned about the life that an animal has had and the quality of the meat itself,” explains Lehnen, which ties in with Innova Market Insights’ Top Trend for 2020 of “Storytelling.”

There is an increased focus on ingredient provenance and brand storytelling platforms in order to emphasize the taste and quality of companies’ products, as well as their uniqueness and sustainability efforts. Provenance platforms can communicate a whole range of messages to the consumer, including taste, processing methods, cultural and traditional backgrounds, as well as the more obvious geographical origin.

Meanwhile, this also is a consequence of the quality of spices and BBQ sauces the company produces. “We respond to these trends with our high-quality BBQ rubs and BBQ and dipping sauces. For this purpose, we have created the range Liquid Spice – the revolution of marinating – which represents a connection between dry seasoning and marinade. They are clean label products without additives. They also refine the meat instead of masking it,” Lehnen explains. 

This year, the company has launched three new varieties of the Liquid Spice product range, bringing the total number of spice blends to 15. Every taste and almost every country’s cuisine are represented. In addition to classics such as Asia, Canadian, Curry and Paprika, the family-led company is showcasing the new taste trends Picobello, Smokey, Whiskey-Western and Speculoos. 

The most popular trend for BBQ season of 2020 are rubs – dry spices for massaging into meat. Moguntia has also launched four varieties under the brand name Fleischer. 

• Rub Honey and Mustard: This spice composition makes a seasoned crust on fried poultry or fish.

• Rub Herb Box: Versatile in use for meat and all kinds of vegetables. Not only used as a rub, but also stirred into quark as a dip to accompany baked potatoes.

• Rub Hot Chili “Scharfe Schote”: Adds some heat to your BBQ. This rub is for all lovers of spicy grilled meat. 

• Rub Sweet & Smoky: Sophisticated combination of sweet and smoky spices. This rub goes perfectly with beef brisket, pulled pork and spare ribs.

The Fleischer assortment ranges from BBQ sauces and fix products to side dishes, delicatessen and trendy BBQ rubs. 

There is not just one important key ingredient for a spice blend, adds Lehnen. He underscores the trend toward chili-spicy and smoky flavors continuing, “at least when it comes to our customers from trade and industry,” he notes. However, there are country specific differences that Moguntia covers with the help of its product developers. The company has its own product developers with a variety of specialties at all their locations. 

“The sensitivity for spiciness and salt varies greatly from country to country. In some regions a BBQ can be fruity and sweet, in others spicy and smoky flavors are preferred,” Lehnen continues. “We take these national tastes into account as we are developing our products. Moreover, our trend scouts travel all over the world and find inspiration in international tastes and trends. In that way, fantastic products are created that we tailor to the cuisine of the individual countries,” he adds. 

According to Lehnen, “it is always BBQ season somewhere in the world,” which means that for Moguntia, the BBQ topic is always in season and is served the whole year round. 

“We do not see a particular or extraordinary increase in the demand for BBQ blends, especially in respect to export,” he notes, highlighting that “a good spice blend contains high-quality ingredients with flavors that harmonize.”

There should not be one ingredient that is too dominant, adds Lehnen. “Decorative spice blends for meat should not mask the product, but support its taste. One should be able to recognize a good steak for what it is,” he explains. 

Meanwhile, overarching themes in the F&B industry remain to have an impact on the BBQ season. “It’s not all about meat,” Lehnen reveals. “Our products also reflect the trend toward plant-based foods and vegan diets. People who want to limit their meat consumption but not give up the pleasure of meat eating can find in our range a wide variety of vegetarian and vegan alternatives,” he comments. 

“The only thing that matters is taste. Our range of meat alternatives means you can cut out meat, but do not need to forego the habitual food pleasure in respect to texture and taste. Apart from products and recipes for meat-free sausages, schnitzel, patties, veggie burgers and hybrid products, we always have the suitable spice blend or marinade ready at hand,” Lehnen concludes. 

By Elizabeth Green 

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