1. Colour on your plate
A colourful plate stimulates the taste and appetite. This is a fact now acknowledged by many chefs and the trend can be observed in the market.
Rainbow carrots, Chioggia beets, purple sweet potatoes and red fleshed radishes are examples of products that add colour and flavour to the menu. And such developments continue.
2. Small but good
The supply of mini vegetables is increasing at the same pace as demand and chefs have discovered their appeal. They are tasty, nutritious and often easy to handle in the kitchen, because they often don't need to be cut and can be prepared and served in an exciting way. In Easter, it all revolves around the little things, such as mini onions, mini beetroot or mini mushrooms. In this context, Sous Fresh had Daimanz, in Roermond, design a special dish: Spring on your plate with baby onions.
3. Natural superfoods
Healthy eating and healthy food preparation is a trend that is increasingly getting its feet on the ground in all gastronomic fields. The sale of avocados, for example, increased by as much as 34% in 2015. "We also see growth in natural superfoods. For example, demand for blueberries, turnip and various types of sea vegetables from the Chefs Inspiration range is increasing and will continue to grow in 2016, given how more and more professional cooks are choosing to work with these products," concludes Babette.
For more information:
Sous Fresh B.V.
Venrayseweg 122D
5928 RH Venlo
The Netherlands
Afdeling Verkoop
Tel +31 77 3230230
Fax +31 77 2320299
E. info@sousfresh.com