13 Sep 2017 --- Organic spices for soups, stocks and bouillons are on the menu for EHL Ingredients this month, as the company celebrates Organic September. Consumers are looking for innovative, quality foods, flavors and textures in the organic aisles and EHL’s herbs and spices allow manufacturers to create authentic, tasty, organic international dishes.
The company is experiencing increased demand for organic dry herbs and spices, spice blends and seasonings for fresh, chilled soups, as well as for steak, burgers and chicken, stir-fries and curries. Organic food is showing a clear increase in popularity among consumers, according to the Soil Association, and this is reflected in sales of organic ingredients at EHL. Overall sales of organic food and drink in the UK rose by 7.4 percent in the 52 weeks to July 1, 2017 and reached an all time high of £2 billion (US$2.6 billion) as consumers’ priorities purchases of nutritious and easily traceable organic foods. Demand for organic is at its highest for a decade as shoppers say organic food is worth paying the premium for.
FoodIngredientsFirst caught up with Kath Davies (pictured), New Product Development Manager at EHL Ingredients, who highlighted trendsClick to Enlarge organic ingredients, and explained that herb and spice blends and seasonings for soups and broths are on the increase for EHL Ingredients. “We are especially seeing demand from customers looking to spice up fresh, chilled, homemade-style soups. Presented in pouches, cartons, or resealable pots and tubs, these are a popular choice among consumers either for lunch breaks or for eating at home and present a convenient way for consumers to enjoy a healthier, filling, dish,” she says.
“Organic really presents an opportunity for us, and for the food industry as a whole, and we are constantly developing new blends and seasonings in response to consumer lifestyle trends.” “Consumers are making more healthy choices and looking for integrity when it comes to food but they don’t want to compromise on taste or quality and often want organic foods they already enjoy,” explains Davies. Many of the traditional soup providers are seeing a decrease in sales of tinned varieties as consumers look for nutritious, innovative, convenient options. There are new twists on familiar favorites such as tomato soup with chili, and new varieties emerging such as spiced sweet potato, Keralan or Thai curried chicken, as well as new styles such as bone broth, skinny soups and superfood soups. Brands and own label producers are launching new varieties and extending their ranges to meet this consumer demand for innovative, exotic flavors in the fresh, organic soup aisle. “As we offer international spices and seasonings, our ingredients feature in soups from around the world, such as from Asia and Latin America. Today’s well-traveled consumers enjoy soups and broths such as miso, pho, ramen and laksa from Asian countries, as well as Thai noodle soups, spicy chicken and vegetable varieties and fragrant prawn or tofu options,” notes Davies. “Influenced by South American cuisines, we provide individual ingredients and spice blends for soups such as Brazilian Moqueca and black bean, Peruvian seafood or meat soups and cazuelas, spicy hearty vegetable, and corn based soups and chowders,” she continues. “These often feature ingredients such as cumin, coriander, chilies, cloves, paprika, oregano for hearty, filling soups.” “The organic fresh soups market really presents an opportunity for us, and for the food industry as a whole, and we are constantly developing new blends and seasonings in response to consumer lifestyle trends and flavor preferences,” adds Davies. “Consumers are making more healthy choices and looking for integrity when it comes to food but they don’t want to compromise on taste or quality and often want organic foods they already enjoy such as curries, stir-fries, steaks and burgers, as well as traditional roast dinners. Seasonings for soups have been a big area for us this year, especially for chilled, fresh varieties, both for brands and own label products.” “Our organic curry powder, garam masala, Chinese five spice and mixed herbs are our most popular organic blends, and our stuffing mixes, which we launched last year, have also enhanced our portfolio, demonstrating that we offer a strong range of organic ingredients and blends. We plan to continue expanding our offering to provide quality ingredients and blends to food manufacturers, as well as to the foodservice sector, to add to innovative new international organic dishes, meals and accompaniments,” she reveals. “TV chefs and celebrity cookery books are encouraging consumers to switch to organic, either to follow a certain lifestyle or diet, reduce toxins in the body and for health and well-being. More people want to know where their food comes from, how it’s produced and Organic September is the perfect platform for highlighting the benefits of buying organic food. There’s a really positive outlook for the organic food market as a whole and we look forward to strengthening our position in this growing marketplace. We are aiming to see a further increase in sales of our organic ingredients during Organic September and the remainder of 2017,” Davies finalizes.
By Elizabeth Green
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