Eric de Wagenaere

President Leaders Club International + Belgium

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.