SANDWICHES – your bread and butter

Sandwiches are trendier than ever before, and
there is simply no end to the opportunities for
variation using different breads and fillings.
Here are four clear trends in the world of sandwiches right now!

#1 Authentic ingredients

More than half of 18–34-year-olds say that health, sustainability and local ingredients are important factors in choosing their sandwich.

Therefore, it is essential to describe what the sandwich contains, state that the ingredients are free from additives and confirm that the bread is wholegrain.

^{*Source: Technomic Sandwich Consumer Trend Report 2018}

#2 Plant-based

Many customers today are looking for alternatives to meat. Fully 41% want plant-based fillings.*

Try replacing meat with, for example, jackfruit, tempeh (soya product), falafel, tofu or Portobello mushrooms.

^{*Source: Opeepl Analysis 2019}

#3 Tastes from around the world

51% of customers want more sandwiches with unique tastes and ingredients.

42% are more willing to try new sandwiches than other types of meal.* So dare to try out new taste combinations!

^{*Source: Opeepl Analysis 2019}

#4 Sandwiches all day

People are snacking more and at different times. Sandwiches are the perfect response to this trend. Fully 71% say that they choose breakfast sandwiches as both lunch and dinner.*

So make sure to offer well-made, fresh and filling sandwiches all day long. Both hot and cold, and in various sizes.

^{* Source: Technomic Sandwich Consumer Trend Report 2018}

It all begins with the bread

Choose a high-quality bread suited to the situation and the filling. It’s good to vary the assortment so that the customer always has a choice!

Think textures

Make sure to include something creamy, something crispy and something chewy in every sandwich.

Balanced tastes

Always include something sweet, something sour and something salty. A good balance enchants the taste buds!

Sufficiently satisfying

Protein holds the key to filling foods. Make sure to vary your assortment with both animal and plant-based protein. Dare to spice things up and test new tastes

Colour & Shape

Customers consume with their eyes, so choose the filling on the basis of looks, too. A slice of pepper, beets, grated carrot or colourful bean shoots do wonders!

Get inspired by our SANDWICH recipes

Be unique! Create your own signature sandwich

Unique

40% of millennials think that the sandwiches served in cafés are too “samey”, and want innovative tastes and unique ingredients

Premium

Consumers today are willing to pay more for premium sandwiches, where the bread plays a key role in the experience

New

It is important to be constantly on the lookout for new tastes and combinations that your customers cannot find anywhere else

More variation in the tastes!

There is no reason why a sandwich should ever be dull, as there is no end to the ways you can vary both the bread and the fillings.

Here are some thoughts on which ingredients are considered “mainstream” and which ones are gaining ground.

Protein

“MAINSTREAM”: Ham, Salami, Chicken, Tuna

“POPULAR”: Pulled Pork, Crab, Shrimp, Parma ham

“MOVING UP”: Capocollo (air-cured pork cold cut), Spreads, Nut and seed butter, Tofu

“THE LATEST FAD”: Coppa, Tempeh, Flank steak, Game

Cheese

“MAINSTREAM”: Cheddar, Mozzarella, Gouda, Brie

“POPULAR”: Gruyère, Västerbotten cheese, Parmesan Blue-veined

“MOVING UP”: Muenster, Havarti, Halloumi, Chèvre

“THE LATEST FAD”: Taleggio, Manchego, Cream cheese

Sauses / Dressings

“MAINSTREAM”: Pesto, Ranch, BBQ, Chipotle

“POPULAR”: Hummus, Sriracha, Guacamole, Balsamic

“MOVING UP”: Bourbon/ Whisky, Mushroom, Fried cabbage, Beetroot, Pickled

“THE LATEST FAD”: Chutney, Harissa, Chimichurri, Korean BBQ