"Make that triple-cooked chips, wagyu roast potatoes and four-cheese potato gratins. And for afters? Dubai chocolate? So first half of 2025! Also, call it pudding, please! Back to Daly, who says: In Viennoiserie In what? Pastries, basically, where all-butter cinnamon swirls are up an impressive 322%. Ottolenghi's roasted pistachio and sour cherry ice-cream is also popular, reflecting growing interest in unique, global and savoury flavours."
"No, for actual savoury stuff, too, such as condiments and spreads. What sort of things are we talking about? Oh you know, zhoug, ssamjang, chamoy. Also umami paste, and Spicy Sriracha Sprinkle. Some of which I've heard of. Zhoug is a spicy paste originally from Yemen, made with coriander, parsley, garlic and chilli. I knew that. So spicy is hot, in other words? Although fricy is the new swicy."
Freezers are increasingly used for premium ready-to-heat items such as triple-cooked chips, wagyu roast potatoes and four-cheese potato gratins. Dessert choices are moving toward luxe options including Dubai chocolate and innovative ice creams like roasted pistachio and sour cherry. Viennoiserie pastries show strong growth, especially all-butter cinnamon swirls. Savoury condiments and spreads such as zhoug, ssamjang, chamoy, umami paste and Sriracha sprinkles are gaining popularity. A new 'fricy' trend combines fruity and spicy flavours, influenced by Mexican and wider Latin American profiles and softened spice paired with tropical fruits. Social platforms help accelerate these taste shifts.
Read at www.theguardian.com
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