Spike for store cupboard staples as pandemic continues to spark shift in ingredient demand

23 Jul 2020 --- During the COVID-19 pandemic, EHL Ingredients has noted significant shifts in demand for its products, which it supplies under its Lähde brand to the foodservice sector. Most notably, customers have reduced or canceled orders for items such as pine nuts and almonds, and secured more supplies of store cupboard essentials including flours, rice, lentils and kidney beans, as well as popular spices and dried herbs such as black pepper, coriander, cumin, paprika and oregano.

Although supply chain disruptions have significantly improved since the first wave of sudden lockdowns and quarantine measures, disturbances are still being felt for some across the industry. 

“We have experienced disruptions to the supply chain as logistics and shipping have both been affected by the ongoing COVID-19 situation. There have been shortages of products from China such as garlic, ginger and sunflower seeds. India has also had challenges with exporting, which has affected dried onion and chili, as well as rice from both countries. This is stabilizing now and we are working hard to fulfill orders with our customers and to keep prices stable,” Tasneem Alonzo, Joint Managing Director, Lähde brand by EHL Ingredients, tells FoodIngredientsFirst. 

 “Many foodservice outlets had to adapt quickly to offer delivery and takeaway services.With the re-opening of the dining out sector, we’re seeing a fast-paced, adapted sector with more sales going through that channel both for eat-in and take-out.

“As we expected, many outlets have reduced their menu offerings and rationalized the quantity of dishes on offer to focus on best-selling lines and popular dishes that are likely to be in demand by consumers.”

More recently, the company has experienced increases in demand for some of its herb and spice blends such as curry powders, BBQ marinades, blends for pies and pasties, as well as more international seasonings such as Ras El Hanout, Za’atar, and Harissa. 

Preparing for a socially distanced summer 
As summer begins to heat up, Alonzo also notes how the foodservice sector could try out more exotic dishes this year as consumers and diners travel through their taste buds, and try new menu items and limited-time offers (LTOs). 

“Chefs and caterers would be wise to experiment with exotic seasonings as the nation gears up for a socially distanced summer season. Many may feel more experimental and want to try foods from far-flung destinations as travel is still restricted. Offering well-made dishes from afar is a great way to attract new customers and entice them to your establishment for dining in or takeout,” adds Alonzo. 

“Consumers are more discerning in their choices than ever before so to offer an unusual dish can help to drive repeat visits and orders.” 

Plant-based is still going strong
As the plant-based boom is in full swing, it’s more important to offer a wide variety of meat-free dishes, with plentiful free-from, vegetarian, and vegan alternatives on menus to cater to this growing sector. 

“Meat-free food is still popular with consumers experimenting and trying out new ingredients and flavor combinations. Our herbs, spices, seasonings and blends can help create new plant-based and meat-free products and open up new opportunities for chefs and caterers,” notes Alonzo. 

“Foods such as cauliflower steak, halloumi, seitan, sausages and plant-based burgers are in high demand so it’s key to ensure dishes are hitting all the keynotes in terms of flavor, texture, aroma, visual appeal and overall satisfaction,” she explains.

This is an exciting, if not daunting time, for the foodservice sector as the summer months tempt people outdoors and back into the restaurant scene. However, Alonzo, notes how important it is for everyone to be “agile, flexible and understanding as we manage new consumer preferences and adapt to an ever-changing environment.”

“In these uncertain times, foodservice companies and dining outlets must balance customer demand and preferences with manageable operations and work with suppliers to coordinate this effectively,” she says. “We’re open to working with new customers and outlets that have changed their business model and menu to develop new dishes.”

Edited by Gaynor Selby