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

Hospitality News Middle East - - IN THIS ISSUE - Sylvie Gaudy Di­rec­tor Sand­wich & Snack Show

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.

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