Lots of demand for existing products with new applications

Whereas a few years ago the readymade convenience products were at their peak, people seem to want special products and dishes again. Convenience is still a requirement, but sustainability and originality are at least as important. We asked catering and retail wholesaler Smeding Groenten en Fruit which products are popular during the holidays and which trends we will see in the new year.

When asked what the trending products are for the holidays, Grietje Bakker of Smeding names the Sous Vide cooked fresh vegetables and fruit by FRSH Matters. These can be used to make easy and quick sustainable but still special dishes. “The French term sous vide means vacuum cooked. Fresh vegetables and fruit are vacuum packed and cooked in water. This optimally preserves flavour, structure, colour, vitamins and nutrients,” she explains. The Hot Lemonades are also popular. This warm variation of fresh lemonade offers a low calorie alternative to sugary winter drinks like hot chocolate. “The Fresh Lemonade Infusion apple, cinnamon & lemon is the flavour of the season and fits right into the trend of warm apple drinks,” she adds. Fresh Lemonade Infusion, also by FRSH Matters is a fruit and herb concentrate based on pure natural ingredients without E numbers and added sugars. The concentrate can be added to both hot and cold drinks and immediately provides flavour.

Stewed pears, special potatoes, mushrooms and truffles are popular every year around the holidays. Gourmet is also still often done, but is much more than just grilling meat these days. “People are looking for new and special products in which vegetables are playing a larger and larger role,” according to Grietje. Smeding has developed a luxury gourmet tray with special vegetables such as pumpkin, sweet potoato, mini pak choi and samphire. The desire for special products and dishes is also visible in desserts. Vegetable desserts will provide a surprise on the table this year. “Think a parsnip tart, apple and fennel or an Italian cannolo of carrot, filled with paprika orange mousse and covered in red beet syrup.”

Products that shouldn’t be missing in Christmas 2016 are cooked curly veg such as yellow carrot and red beets, grilled vegetables such a coloured carrot and green cabbage leaves, kale beignets and edible flowers. “Crisps made from apples, red beets or truffle potatoes are often being used as a crispy topping.”

Really trendy products are the Poké bowl and vertical salad. The Poké bowl is a Hawaiian dish with sushi rice, raw fish and various toppings in a bowl. Fruit and vegetables such as avocado, cucumber, carrot and mango are used for these toppings. The bowls play into the demand for a quick, healthy and still filling meal. In serving salads vertical is a hit. “Not mixing it up, but creating layers with the individual ingredients,” she explains. The demand for convenience products, pure products and existing products with new application is large, Grietje concludes. She says sustainability is also an important theme. “Smeding has an integral vision on sustainability. We are constantly becoming more sustainable in all levels of the company. Smeding is on its way to a fully sustainable Dutch assortment in 2020. The first steps have now been taken. We were certified on the golden level of the Barometer of Sustainable Fruit & Vegetables. This makes us the first wholesaler in fruit and vegetables with this certificate.”

Vegetables in the starring role 

In 2017 we will be seeing more fruit and vegetables on plates. Grietje names the Sous Vide fruit and vegetables as an example, available in the variations pumpkin, sweet potato with rosemary & thyme, carrot with dragon, salsify, apple with mint and celeriac with bay leaf, sage & thyme. You can easily prepare a vegetarian burger with the latter. “Vegetable pastas and fresh vegetable chips will also be seen a lot in the new year. Vegetable pastas play in well into the demand for low carb meals. This healthy spaghetti can be made with courgette, yellow and purple carrot, radish or sweet potato.” She says that other healthy alternatives will also be on the rise. The vegetable board offers a healthy alternative in nibbles over a cheese or meat board. Colourful fruits and vegetables, as well as tapenades, hummus or homemade vegetable salsas can be served. The Coolwrap is a reasonably new cabbage variety with a flat shape and a mild flavour. This cabbage is ideal for wraps, sushi, sandwiches and salads, or as a replacement for pasta in lasagne. Finally, Smeding will be placing a number of icons in the spotlights next year, such as asparagus, Dutch strawberries and truffles.

More information:
Smeding
Grietje Bakker