When it comes to carbohydrates, it's the quality — not quantity — that matters most.
With consumers taking a more holistic approach to their healthy dining habits, carbs are experiencing a resurgence in popularity. Consumers around the world have given carbs a second chance as comfort food came back into favor during the height of the pandemic.
In foodservice, experimentation has given rise to artisan breads and pastas made in-house. A vegan, refined-sugar-free bakery in UAE creates almond flour pastries and breads full of ancient grains and seeds, including millet, teff, sorghum, flax and amaranth. Traditional culinary techniques have been modernized in Hong Kong, where a small shop bakes up crispy fermented soybean sesame biscuits. And a plant-based café in Spain serves twists on traditional recipes, such as a buckwheat risotto with pumpkin cream and roasted eggplant, and raw veggie noodles topped with tomato-cashew cream sauce and spiced almonds.
The carb resurgence intertwines with the rise in plant-based proteins. Ancient grains, sprouted grains, legumes and pulses help boost protein content across both traditional wheat and gluten-free products. The incorporation of functional terms and nutritional callouts into menu descriptions will encourage trial and combat previous notions that carbs are an enemy.
Looking to fuel innovation across menus and product categories? Consider clean label, unrefined and “whole food” carbs.
3 insights TO discover
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European consumers are actively seeking out food and drink products that contain ingredients that are high in fibre, such as ancient grains. Showing a significant increase over the last few years.
4 IN 5
European consumers are actively checking carbohydrate levels in snacking products.
1 IN 5
European consumers are looking for solutions to remove gluten from their diet.
Segment snapshot
QSR/FOODSERVICE:
Operators are shining the spotlight on fermentation, creating sourdough breads that have fermented for 48 hours or using fermented butter in biscuits. They’re also utilizing ancient grains to provide healthier, higher quality baked goods.
NON-COMMERCIAL:
A fresh take on carbohydrates is becoming more prominent within non-commercial dining as foodservice directors continue to address the needs of gluten-free, plant-based and health-conscious diners.
PROCESSORS:
Whether to provide variety to weekly routines or incorporate wholesome elements, processors are offering a wide variety of carbs within dishes, snacks, and smoothies including chickpeas, bulgur and flax seeds.
CULINARY INSPIRATION - THINKING BEYOND CLASSIC CARBS
Ingredients like legumes, pulses and ancient grains give chefs the chance to approach carbs from a fresh perspective.
Courgette & Sweet potato Fries with Roasted Red Pepper Aioli
These courgette & sweet potato fries are dusted in a chorizo seasoning before being shallow fried in Chef's Own™ Tempura Batter, a gluten free lightly seasoned, crispy, rice flour tempura batter mix. They are served alongside a Sriracha Aioli.
This is a great way to use up those excess courgettes in the Summertime and offer an alternative to other fries. Make sure to sprinkle with flaky sea salt after cooking and serve straight away.
Wondering how to make Sriracha Aioli in a quick & easy way? Use Master's Touch® Sriracha Sauce!
Nutritional Spotlight: Carbohydrates
Along with fats and proteins, carbohydrates are one of three macronutrients found in our diets. They represent a significant proportion of the foods we consume and serve as a primary source of energy. But unlike their fellow macronutrients, carbohydrates are made of glucose, the preferred energy source for the brain and muscles. While carbohydrates are found in many forms and foods, the key is to focus on whole fruits and vegetables, whole grains and legumes that offer a variety of carbohydrate structures along with other beneficial nutrients. With these foods as the primary sources of carbohydrates, we receive not just energy but nutrient-dense options that support gut health, heart health, immune function and more. Upcycled, imperfect and sustainably produced carbohydrate sources are becoming increasingly available within the category as well, helping bring awareness not just to personal health but to the health of our planet.
Jackie Schulz, MS, RDN,
Director of Global Nutrition, Griffith Foods
foodservice inspiration
Barrique Venice, an Inspired Italian Cuisine restaurant in Venice, CA features a tagliolini pasta infused with red beet on the menu, to bring a wholesome, plant-forward, and colorful spin to traditional semolina pasta.
Shiso Burger (EU) aims to combine the benefits of conventional burgers with those of traditional Asian cuisine, known for its healthy ingredients. The burgers come on a white rice-wheat buns.
The veggie burger contains marinated tofu, eggplant, cheddar cheese, lettuce, tomato, red onions, mayo and ketchup.
Humble (UK) offers delicious homemade gluten free cauliflower base pizzas. They are made with turmeric, cauliflower, hemp seeds, and gluten free flour.
Their mission is to provide pure, plant-powered meals that are good for your body and the planet. They offer a unique opportunity to experience a different way of eating vegan and discover new flavours and textures.