Latest street food trends inspire new Santa Maria products

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Spice specialist Santa Maria Foodservice has extended its range of street food flavours with six new spice mixes and four sauces.

From Texan barbecue to Korean, Thai and Vietnamese cuisines, the new range is inspired by the latest trends in eating out and the popularity of street food.

Santa Maria provides insights on this trend in foodservice through its new report, “What’s next in street food?”, which reveals that street food is now influencing the food choices of nearly half of consumers out of home.

The new range comprises New York City pickling spice mix, Seoul Style Kimchi spice mix, Tijuana Style Pork Carnitas seasoning mix, Austin Style Pulled Pork Rub, San Antonio Style Beef Brisket Rub, Kingston Style Jamaican Jerk seasoning mix, Hô Chi Minh City Style Sriracha Sauce, Santa Fe Style Habanero Cheese Sauce, Bangkok Style Pad Thai Sauce and Berlin Style Curry Sauce (pictured).

The range meets consumer demand for new flavours. The “What’s next in street food?” report revealed that consumers chose Caribbean food as their second favourite cuisine in 2016, while the popularity of Vietnamese food increased by 25% – insights which are supported by the launch of Santa Maria’s new Kingston Style Jamaican Jerk seasoning mix and Hô Chi Minh City Style Sriracha Sauce.

Eimear Owens, country sales manager, UK & Ireland, Santa Maria Foodservice, said: “Street food influences the food choices of nearly half of consumers out of home, and millennials especially so, making the profit opportunities for operators greater than ever.”

Research by Santa Maria in 2014 revealed how consumer demand for spices and street food was shaping the foodservice landscape. Fast forward two years, and the trend has seen massive growth – and shows no signs of slowing.

The 2016 report shows consumers are willing to spend more on street food – £6.50 in 2016, up 30% from 2014. And street food is influencing the food choices of nearly half of consumers out of home, with 94% of people planning to maintain or increase the amount of street food they eat.

It also reveals a culture of eating street food regularly, with one in four people buying street food two to three times a week.

The top three street food dishes are: burrito/tacos/carnitas (15%), burger (9%), and noodle pot (9%). The top three cuisines are Chinese, Caribbean (up 30% since 2014) and Mexican

Men and millennials are front of the queue for street food, eating more and spending more. The research also reveals that 10% of consumers now buy street food in the morning, up 7% from 2014 – indicating an opportunity for operators to capitalise on the breakfast sector.

Operators looking for 2016’s emerging street food trends and consumer favourites should focus on the surging interest in Caribbean, barbecue, Spanish, Japanese and Vietnamese cuisines.

The appeal of spices and flavours from around the world is soaring, with 78% of consumers surveyed saying that street food has helped them to discover new spices.

Eimear added: “Our research shows that consumers, especially millennials, have embraced street food as part of their everyday routines, and what’s more they’re happy to pay extra for it.

“Street food is driving a spice revolution, creating interest in spicy food and pioneering new spicy flavours. The upshot is a more knowledgeable and adventurous consumer and high demand for new eating out experiences.

“Street food vendors have thrown down the gauntlet, and with consumers prepared to spend more on street food, there is a clear profit opportunity for foodservice operators to maximise on the trend.”

For the full insight on street food, download the report, “What’s next in street food”, at The research was conducted by independent consultants BoxClever.

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