The Guardian contacted us for our expert take on porridge in relation to the ongoing fibremaxxing trend.
We discussed how hot porridge is not a new ‘trend’, but how it’s evolved, particularly in relation to consumer demand for more healthy indulgence, functional ingredients and personalisation.
We expect to see more savoury porridge variations on menus, influenced by Chinese congee and Indian kitchari for example, that respond to demand for more savoury flavours and healthy practices like Ayurvedic.
Read the Guardian article and get in touch if you’d like to speak to us about emerging food and drink trends.
