Nothing beats the convenience and craveability of handheld pocket foods, where various carriers, proteins, vegetables and sauces come together and deliver a mouthwatering experience.
There’s an inherent ease and casual nature to pocket foods, many of which can be found as street fare around the world. Hungarian kolbice, Brazilian coxinha and Indian kathi rolls, to name a few, are packed with flavour and easily eaten on the go, without the need for utensils.
Because many pocket foods serve as small meals or filling snacks, protein often plays a starring role. Various combinations of minced meats and seafood, along with plant-based options such as falafel, bean paste and lentils, can be marinated or sauced to deliver memorable flavour while satisfying hunger.
IN THE PROTEIN SPACE:
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Swabian maultaschen, or pasta pockets, filled with pork, spinach, onions and bacon (Germany)
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Plant-based chicken Darjeeling momos, for a vegetarian take on a traditional steamed dumpling (India)
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Miniature Melton Mowbray savory pies filled with roasted, uncured pork in a crisp pastry crust (UK)
Within foodservice, pocket foods tend to be more common in quick service and fast casual operations. Some operators specialize in a single type of pocket food offered with both traditional fillings and more unconventional fusion-style ingredients. Much of the innovation comes from international influence, such as stuffing a Colombian empanada with Thai fried rice, hearts of palm, squid and shrimp.
ON THE MENU:
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Trapizzini, stuffed pizza pockets filled with meatballs, veal with salsa verde, chicken cacciatore and more (Italy)
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Fusion-style maki rolls, including one filled with chicken, cheese and Chips Oman, a popular snack (UAE)
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Breakfast wrap on malawach (Yemenite Jewish flatbread) stuffed with chicken sausage, cheesy scrambled eggs, pickled Fresno peppers and harissa mayo (US)
Warm and comforting bites shine in the snacking category, with many offerings found in the freezer case to be heated at home. Miniature samosas, pizza bites, fritters and savory pastries showcase the appealing contrast of crispy outer layers with luscious fillings.
ON RETAIL SHELVES:
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Mini butter chicken “naanpanadas,” swapping traditional empanada pastry dough for Indian-inspired naan (Canada)
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Japanese-style onigiri, or rice balls, filled with grilled salmon and wrapped in nori seaweed (Thailand)
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Papas rellenas, or mashed potato balls, filled with beef (Colombia)
Around the world, we’re finding pocket foods that are both soft and crunchy, sweet and savory, authentic and fusion inspired. The category demonstrates the goodness that comes when opposite textures, flavours and influences attract!
3 PERFECT BITES
FOODSERVICE: Operators are finding inspiration in global street foods, bringing new interpretations and fusion-style dishes to their own regions.
PROTEIN PROCESSORS: Both animal- and plant-based proteins serve as the foundation of flavour for many global pocket foods. Cross-cultural influence will bring these fillings into new formats.
SNACKING: Pocket snacks deliver both sweet and savory opportunities for indulgence, ranging from poppable bites to more filling snacks that serve as meal replacements or shareables.