Search for a page or action...
Search and choose the account to order for.
We took a look at several reports by TheFoodPeople featuring stock, gravy and bouillon trends throughout 2023-2024.
We took a look at several reports by TheFoodPeople featuring stock, gravy and bouillon trends throughout 2023-2024. Read inspirational ways to maximise flavour, upcycle vegetable remnants, cost-saving recipe tips, bone broth popularity, creative savoury cocktails and more.
TheFoodPeople analyse thousands of touch points across global menus, retail and social media to identify the big trends and future foresight.
Broths are an ingenious way of packing as much flavour as gravy or jus, in a texture not much thicker than water. By flavouring the broth, you're able to both season a dish whilst imparting a different temperature and texture. Unsurprisingly, umami plays a dominant role when it comes to infusions, derived from bones, seaweed and fish in particular.
Being recognised for its health benefits and green credentials, brands, influencers and celebrities are spreading the message about bone broth.
Bone broth is highly versatile, with eating occasions, it seems, limited only by our own creativity. Brands are showcasing how bone broth is an easy way of packing nourishing flavour into our everyday diets, with sweet and savoury serving suggestions including glazes, pies, popcorn and ice cream to name a few.
Savoury ingredients are one of the biggest trends in the cocktail world right now, so it's no surprise that mixologists and home bartenders have thought of combining broths and stocks with alcohol. While savoury classics like the bloody Mary and martini are an obvious choice, there's plenty of scope for getting creative here, think of it like making a delicious soup with a boozy little lick.
With the cost of living continuing to loom large, squeezing the most out of budget and flavour is key. Pantry staples of pulses, legumes and pasta are increasingly being given new life by drawing influence from the flavour profiles of already well established dishes such as Caesar salads and Tuscan bean stew. Boosting the protein content, beans and chickpeas are thrown in with pasta to keep things filling, with some dishes simmering them in stock to deepen the flavour.
Soups have greeted us with open arms when the season hits. Served with doorstop bread, menus uproot the healthy preconceived ideas and showcase the rich and creamy. Lard, stock and cream pop up in ingredients lists, and for added comfort toppings such as crumble, filo pastry, and egg make it a meal-worthy dish.
Matriark Foods uses fresh vegetable remnants that would go into landfill to create a low sodium vegetable stock concentrate. The stock is easy to change the strength of by adding more water.
Whether an indulgent touch or a means to save a criminally dry main event dish, we’re seeing an uptick in solutions that maximise flavour whilst minimising time in the kitchen.
A current ‘gravy hack’ trend uses a traditional method of roasting wings and bones with vegetables but adding quality stock to further boost the flavour.
Feeding into the trend for delicious deviations from the norm, veggie-friendly gravies come flavoured with herbes de Provence, caramelised onion and thyme or roasted garlic and rosemary. Quick, easy and flavourful, they offer a premium touch without costing a premium.
With a finishing flourish, gravy or jus can add a punch of flavour to dishes, with a pleasing glossiness from butter added at the end of cooking. These are also perfect for dipping snacks into like overloaded sandwiches.
Chicken wing stuffed with minced prawn and pork belly served with crab stock gravy by Brunswick House, London. This is surf and turf, but not as you know it, as combos from land and sea undergo inventive reinterpretations. The classic steak shrimp combo is replaced by global twists and clever culinary techniques that flip the concept on its head, while small touches bring subtlety through sauce, garnish and seasoning
French onion soup boil with beef bouillon, butter, garlic powder, salt and pepper, topped with melted butter, more bouillon and dried seasonings, beef broth, sugar, Worcestershire sauce and cheese from @\_nichagman on TikTok.
Onion boil, but make it Middle Eastern, Mexican, French, Caribbean, Indian – anything goes! The global larder is open for business as foodie influencers draw on spices and ingredients from around the globe. Think punchy Jerk, heady garam masala, tandoori or addition of beef bouillon for the uber popular French soup inspired boil.
