The “humble chickpea,” region-specific flavors & allergen-free foods pegged for growth in 2021, reveals EHL

23 Dec 2020 --- Chickpeas are set to shine in the new year, with plant-based foods continuing their foray into the mainstream. That is according to UK-based EHL Ingredients, who recently revealed its top food trends for 2021. 

Allergen awareness will also be a top priority and organic foods that fit into mindful eating and wellness trends will grow in importance, says Tasneem Alonzo, joint managing director, who shares her insights on what to expect during the year ahead.

Chickpea projected for success
Chickpeas are the main ingredient in hummus and falafel, so they are popular with vegans and vegetarians, but they are also widely consumed dried, puffed or roasted as a snack or coated in flavor. 

“We’re even starting to see high-protein chickpea-based versions of classic foods such as pasta, rice and ice cream hitting store shelves,” Alonzo tells FoodIngredientFirst. 

Chickpeas are the main ingredient in hummus, which is a popular product all year round, and they can be a great addition to a salad, Middle Eastern stews or tagines, curries, or an Italian soup.

Expected to grow further in 2021, the humble chickpea is finding favor thanks to its versatility and nutritional value.Their popularity is driven by the fact they are a familiar food, which encourages consumers to try new formats, thanks to their low price, and the fact they make such a great addition to so many dishes and snacks, continues Alonzo. 

“They have a fairly neutral flavor, so they work well with many herbs and spice seasonings – from smoky BBQ and paprika to classic salt and vinegar – and sweet coatings such as dark chocolate, coconut and sesame,” she says. 

Global flavors ignite adventure
As global travel is still heavily restricted, consumers still want to explore exotic flavors and taste foods from around the world. 

“Offering prepared foods, as well as meal kits, and ingredients for consumers to recreate foods from around the world will allow retailers, brands and manufacturers to give customers more options when it comes to meal planning and home cooking,” Alonzo comments.

“The driving force is consumer demand,” she asserts, outlining how consumers are looking for international foods from specific regions, not just countries.

“Modern Brits’ tastes are ever-evolving as are lifestyles and local restrictions due to the pandemic, Alonzo explains. 

“While at home, consumers are looking for variety, new flavor combinations, convenience, healthy and alternative dishes. Our herbs, spices, blends and ingredients allow brands and food manufacturers to develop appealing finished products to suit 2021 palates and preferences.” 

Once cuisines might have been grouped as more general Middle Eastern, Caribbean, and Indian or Asian, consumers are now open to more distinct, unusual flavors with exotic-sounding names. 

Ras el hanout and harissa are examples of spice blends that have gone from being relatively unknown in the UK to seasoning staples. “We’re expecting a similar pattern of availability and demand for seasonings such as Zhug (Yemeni), Mimita (Ethiopian) and Bezar (Arab Emirates).” 

“We have also developed blends such as our Korean BBQ seasoning and Vadouvan curry powder – a specialty from Pondicherry, India – to offer regional specialties and create a point of differentiation in the marketplace,” notes Alonzo. 

Meat alternatives diversity
Consumers of all ages are becoming increasingly experimental with their food choices, with a surge in those following a plant-based, meat-free, vegan, vegetarian or flexitarian diet and those cutting out animal products from their diets for health, lifestyle and environmental reasons. 

Campaigns such as Veganuary help increase awareness and interest in the benefits of a plant-based or meat-free diet, but year-round, some consumers follow a flexitarian diet and often choose to eat meat-free for personal health and environmental reasons. 

In line with Innova Market Insights’ Top Ten Trends for 2021, plant-based foods are set to continue their popularity during 2021. The “Plant-Forward” trend highlights the ever-evolving plant-based definition that expands vegetarian and vegan NPD into the mainstream.

“We’ve seen bakeries launch vegan versions of existing products, from sausage rolls, pasties and pies, croissants, and pain au chocolat, with smaller regional bakers launching their versions of vegan sweet and savory baked goods,” Alonzo flags. 

“Foods such as vegan paté or ‘faux-gras,’ veggie black pudding, meat-free pies, pasties, sausages and plant-based burgers will be in demand during 2021. It’s key to trial and test products before you launch them to market, to ensure they are hitting all the key notes in terms of flavor, texture, aroma, convenience and overall satisfaction,” she explains. 

Non-allergen food developmentConsumers want to explore exotic flavors and taste global foods.
Allergen-free food is a huge area of growth for EHL at the moment; demand for gluten-free, dairy-free, nut-free and sulfite-free food ingredients has increased in recent years. 

Alternative flour is also an area the company expects to grow over the next two to five years. 

“We have experienced increases in demand and sales of alternative flours such as gram, buckwheat, coconut, almond, and rice flour, which can all be used to substitute wheat flour when baking sweet or savory goods,” Alonzo notes. 

Moreover, flours derived from ancient grains such as quinoa, spelt, teff, millet are also on the rise as shoppers look for alternative, healthy ingredients for baked goods. 

The company has expanded its production and installed completely separate lines for non-allergen ingredients to reassure its customers that no cross-contamination has occurred during our handling. 

“We overhauled our production lines and storage to segregate ingredients containing allergens and non-allergen products completely and installed new machinery,” adds Alonzo.

Organic prevails
She also mentions a “high demand for organic bakery ingredients such as flours, seeds, herbs and spices, organic sunflower, pumpkin and linseeds.”

Since the COVID-19 outbreak, EHL has had a higher demand for organic and clean label ingredients than in previous years from a product point of view. 

“We’ve also noticed an increase in turmeric and have increased our orders to our suppliers in India. In particular, organic turmeric is in high demand among our customers and uses of turmeric are increasing within F&B products in the UK,” concludes Alonzo. 

By Elizabeth Green