Eric de Wa­ge­naere

Pres­i­dent Lead­ers Club In­ter­na­tional + Bel­gium

Hospitality News Middle East - - PRODUCT ZONE -

Sand­wich con­sump­tion de­pends mostly on the coun­try and even the re­gion, but on a global scale, I pre­dict two par­tic­u­lar trends: The de­mand for healthy prod­ucts will con­tinue to rise and we will in­creas­ingly feel its im­pact on the sand­wich mar­ket, as well as the ingredients in­cor­po­rated in it.

The use of healthy bread al­ter­na­tives, such as rye bread and sour­dough bread, will rise, and the use of veg­gies and ve­gan prod­ucts will be more prom­i­nent in 2019. For ex­am­ple, in the Nether­lands, there is a huge in­crease in av­o­cado sand­wiches.

In con­trast, gourmet meat, of­fered in a tra­di­tional, high-qual­ity way, will be in greater de­mand: pas­trami in New York, crab in Moscow, meat in Prague and Bu­dapest, minced meat and pickles in Flan­ders, and so on. The im­pact of ori­en­tal cui­sine will al­ways trend, as will the ‘croque and toast con­cepts’ that are serv­ing vari­a­tions of the rus­tic, yet sophisticated culi­nary clas­sics, such as croque-mon­sieur, and set to pop up ev­ery­where in Europe.

Con­sumers are ready to ex­plore re­gional nu­ances, in­clud­ing ingredients, spices and savoir-faire, and in­te­grate them into their clas­sic sand­wiches. With well­ness and taste be­ing their prime con­cern, it has be­come a run­ning theme in con­sumer food trends. Veg­etable-cen­tric sand­wich ingredients, plant-based char­cu­terie and gourmet meat will dom­i­nate 2019.

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