food trends

The trends in Mustard Foods' kitchen – part 1

Nov 21, 2017Mustard Foods

Keeping up with the trends, from products to produce, the healthy to the decadent, Mustard Foods gives the lowdown on the hottest UK trends.

Catering to 27 growing restaurant groups across 400+ sites in the UK and Europe, we dish out for today’s tastes, rather than what might be or has trended.

1. The rise of goat
Goat meat is much healthier and leaner than other meats with a mild taste that pairs well with both spicy and sour flavours. It is a staple in many parts of the world and could be considered ethical.

We buy goat meat from James Whetlor founder of Cabrito. Dan Pearson, Mustard Foods’ head of food development, explained: “All Cabrito kids are a by-product of the dairy industry and would have in the past been euthanized shortly after birth. In a world of dwindling resources and rising food prices Cabrito believe this cannot be justified. They now have a network of farms producing high quality meat from a previously wasted resource.”

As passionate foodies, we at Mustard Foods would never recommend something which wasn’t worthwhile and tasty and although people often expect to hate it, they try it and love it. Its versatility through different cultures makes it widely appealing and it is just at home in the tandoori oven, Argentinean barbeque, Caribbean Jerk Goat, or as a roast leg for traditional Sunday lunch.

2. Dairy alternatives / Dairy free / Free from
Free-from foods are a fast-growing market with caterers needing to serve gluten-free, dairy-free, vegan; but – overall – healthy food as standard.

Millennials (16 to 34-year-olds) are driving the trend with a growing demand for healthier and cleaner food, for reasons ranging from the rising tide of food-implicated medical conditions to general wellbeing and ethical as well as environmental considerations.

From Red Tractor-assured meat, sustainable fish and freshly cooked food with no trans fats or controversial additives, many are interested in the calorific and macronutrient breakdown of the menus or dishes.

Pearson stated: “We can develop recipes and tweak them until they reach a target and make sure there are no ‘reds’ while also keeping calorific values down to an acceptable level.”

Part Two

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