Bowman Ingredients sales director Richard Easey said the retail BBQ market was growing in sophistication, away from traditional burgers and sausages, towards bold flavours from southern US states and Asia.
“British consumers are becoming more adventurous and are looking for ways to add hotter, spicier flavours to meals,” he claimed.
Fiery flavour trends
“We’re predicting that 2015 will see some fiery flavour trends from the international street food scene translate in to new coatings products for the retail and quick service restaurant sector.”
Food from US states such as Louisiana, South Carolina, Texas, Kentucky and Tennessee – known for their sweet, spicy, smoked and tomato flavours – would be the big trends for 2015, he predicted.
The trend had already emerged at both US-style BBQ restaurants, grills and smokehouses and at street food markets across London and other UK cities, Easey said.
“For Bowman Ingredients the BBQ coatings category is all about infusing meat with marinades and glazes to give big, full-on flavours,” he added. “This year’s trend for pork, beef, lamb and poultry infused with regional US flavours transferred to food retail from the restaurant industry.”
On the streets, The Fat Bear is currently selling Louisiana classics brisket and sausage gumbo and brisket po’ boy sandwiches at Feast in Tobacco Docks.
Street Feast at Dalston Yard in north-east London is awash with street food traders inspired by southern American states – serving briskets, ribs and other BBQ food – as well as dishes from across the states.
B.O.B’s Lobster’s New England classic lobster roll is a popular addition to the market. A large number of Asian street food dishes can also be found at Street Feast.
At Vauxhall Street Food Garden, Seven Bridges Deli is serving up New York inspired pastrami ham sandwiches to masses.
Gap in the market
The firm’s founder Tom Sutton told FoodManufacture.co.uk he was inspired during a holiday to the states to bring the American-style sandwich to the UK after spotting a gap in the market.
“When we returned, we started experimenting and then making pastrami,” he said. “We brine it for 10 days, but our personal twist is the smoke that we use. We are using a cherry smoke.”
To find out what benefits a trip to a street food market could bring to your business, watch our exclusive video with Sutton.