Which 'wich?: the future of sandwiches

Growing demand among today’s consumers for sustainable, nutritious, personalized and traceable food has sharpened the focus on the ingredients and condiments that are an intrinsic part of our favorite legendary, lunchtime meal. In an era of fast-changing

Sandwich consumption is on the rise, with sales having tripled in 15 years to EUR 8.25 billion. The snacking sector has exploded in the last 15 years, mainly due to the fast pace of modern life. Ten years ago, eating quickly was synonymous with junk food. However, in the last few years, we’ve observed a general premiumization of the sandwich industry, to the point that it’s no longer considered junk food; today, you can order a sandwich at a fine-dining restaurant. With consumers demanding greater quality and novelty, players will be forced to widen their portfolio of premium products to offer exotic specialties, such as tacos, croque-monsieur, bagels, sushi, onigiri, falafels, kalamaki pitas and English muffin sandwiches. Escalation in the ‘NO’ (gluten, lactose, meat) will prevail and, by next year, the ‘NO low unhealthy quality’ will dominate the industry. Demand for premium ingredients, including locally produced, homemade, healthy gourmet, preferably vegan products will dominate the sandwich offering. With cuisine becoming more global, cultural influences will make major inroads, influencing the sandwich industry. In 2019, ingenious products, such as professional sauces inspired by other cultures, will add an original twist to classics. The Middle-east will continue to influence the sandwich industry with its specialties. Hummus will continue to be the ‘it’ ingredient as it is vegan and can easily be incorporated in sandwiches.