New research reveals that staple foods such as bread, rice and pasta are disappearing from British dinner tables – replaced by trendy alternatives. A third of Brits say their dietary essentials have changed in recent times, with sweet potatoes, cous cous, pitta bread, quinoa and flatbread now commonplace. Seven in ten have expanded the variety of food they eat and a third of British homes have introduced ingredients like olives, avocado and chorizo.
The study into the food preferences of 2,000 people found that travel and new experiences are the main reason for changing tastes in food. Six in ten say holidays abroad have increased their interest in international foods, according to the research by Lurpak Spreadable Infusions.
Dan Lepard, one of the world’s most widely read bakers, said: “Now more than ever, people are being exposed to exciting new taste experiences from around the world and these are influencing our food choices back home.
“Our thirst for experimentation is encouraged by the variety of alternative breads, exotic foods and ingredients now available in the UK and this is helping us in our search for new flavours. With this comes a natural progression beyond traditional flavours to more adventurous tastes.”
Wholemeal bread is now more popular than white bread, with 47 per cent claiming they buy less white bread now than they used to. In fact, the plain white loaf may soon be toast thanks to a surge in popularity of wraps and pittas – half the study claimed they had purchased both in the last 12 months, while 30 per cent regularly buy flatbread.
Dan claims: “We’ve shaken off any fear of venturing forth from the classic white sliced loaf towards the flavoursome alternatives sitting next to it on the shelf. Flatbreads, wraps, pittas and sourdough are readily available on our doorstep and are rapidly becoming the new order of the day.”
The trend isn’t just limited to breads either. Six in ten haven’t served up a prawn cocktail in over a year, while one in five hasn’t had fish and chips or sausage and mash in the last 12 months. Results showed that nearly a fifth buy fewer potatoes than they used to while a quarter buy less white pasta. While nearly half hadn’t had scampi at home in the same time period, four in ten hadn’t eaten toad in the hole, and 52 per cent hadn’t fried up a good bubble and squeak.
As well as a wider range of options in the supermarket, changing tastes were also given as one of the biggest reasons for straying from traditional foods to new alternatives. Six in ten said they place increasing importance on flavour in their diet and are less happy to settle with plain traditional options.
Jordan O’Farrell, from Arla Foods, said: “Our demand for new tastes is ever increasing with more than half of those polled trying a new type of food at least once a month. And when it comes to our breads of choice, we’re seeing a departure from the norm with as many as seven in ten feeling they’ve eaten a greater variety of breads in recent years, including wraps, pittas and flatbreads”.
“We all know that bread and butter are the perfect match, but what’s really interesting is the rise of new breads and with it the opportunity to bring genuinely new and exciting bread accompaniments to our plates.
“That’s where Lurpak Spreadable Infusions comes in. Add a burst of flavour to your wrap, pitta’s and flatbreads with three new flavours: chilli & lime, smoked chipotle and sea salt & pink peppercorn.”
THE ‘NEW FOODS’ BRITS HAVE PURCHASED IN THE LAST 12 MONTHS
Sweet potatoes 55 per cent
Wraps 52 per cent
Pitta bread 49 per cent
Greek yoghurt 46 per cent
Sweet chilli sauce 42 per cent
Tortilla 41 per cent
Bagels 38 per cent
Cous cous 37 per cent
Olives 37 per cent
Avocado 37 per cent
Hummus 35 per cent
Chorizo 34 per cent
Flatbreads 34 per cent
Lentils 33 per cent
Feta cheese 32 per cent
Pesto 31 per cent
Sundried tomatoes 30 per cent
Kale 30 per cent
Risotto 29 per cent
Probiotic yoghurts 28 per cent
Goat’s cheese 23 per cent
Halloumi 19 per cent
Quinoa 17 per cent
Almond Milk 16 per cent
Coconut water 16 per cent
Gnocchi 14 per cent
Soda bread 13 per cent
Soya Milk 13 per cent
Main image at the top of the article image credit: pixabay.com
