Foods and Flavours Defining This Year’s Autumn Season

As the leaves change and the weather turns, so do consumer cravings. The arrival of autumn brings with it a desire for comfort and warmth in our foods. This season is all about embracing the earthy, rustic and hearty flavours, and of course, bringing in some trick-or-treats around Halloween too! With our dedicated category NPD experts developing this year’s autumn ingredients, we will be sharing with you the food trends that will define the season this year.

Back to Our Roots

This autumn, the focus on local and seasonal British produce is stronger than ever. In fact, 67% of British consumers say they prefer buying products that have been produced in the UK. What’s more, with consumers becoming increasingly conscious of food miles and the environmental impact of imported goods, more retailers are championing locally grown ingredients.

At Meadow, we’re proud that all our 400+ dairy farmers are based in the UK. As such, we are able to provide a stable and diversified supply of over 550 million litres of fully traceable British farm-assured milk per year. This is what’s made us the partner of choice for some of the most sustainable milk contracts.

Cosy, Comforting, Reassuring

As the days become shorter and the evenings get cooler, consumers crave moments of warmth and cosiness. Whether that’s indulging in some velvety hot chocolate topped with our whipped double cream and mini marshmallows or warming up with a comforting bowl of soup.

Offering the perfect balance of earthy, sweet and smoky flavours is one of autumn’s classics: smoked pumpkin soup. The smokiness makes for a satisfying contrast to the pumpkin’s sweet notes, while a dollop of our crème fraîche ties the whole bowl together with a smooth and luxurious finish.

Pumpkin Spice and Beyond

Since its launch in 2003, the pumpkin spice latte has been autumn’s staple drink. Though last year Starbucks sold an estimated 424 million pumpkin spice lattes, we’re now looking at moving beyond the beverage. Spices have the power to transform any dish and we’re now seeing seasonal spice blends such as cinnamon, nutmeg and cloves finding their way into desserts. Applications are now becoming more and more creative as we’ve seen our soft cheese used in pumpkin spiced cheesecakes, our mascarpone in cinnamon tiramisus and our chocolate crumb in chocolate fondant that’s been infused with cinnamon, chilli and cardamom.

Latte Season’s in Full Swing

With free from and health-conscious eating on the rise, alternative milks are becoming a staple in stores across the UK. It’s no surprise, then, that 35% of consumers in the UK say that they buy plant-based milk daily or weekly. Whether driven by dietary preferences, intolerances or a growing commitment to sustainability, consumers are increasingly seeking out dairy-free options. In autumn, latte season is in full swing and it’s important that there are a wide range of high-quality alternatives to meet this growing demand.

At Meadow, we have made significant strides in supporting the plant-based movement. In 2020, we invested £4.6 million in the development of a state-of-the-art plant-based facility at our Chester Site. This means we are now able to produce up to 10,000 tonnes of dairy-free milk, yogurt and cream per year. Our expertise in the plant-based market allows us to offer products that don’t compromise on taste or texture and provide the same comforting experience as traditional dairy products.

Spooky Snacks

Halloween is right around the corner and it’s the perfect opportunity to get playful with applications and dial up your consumers’ experience. Three in five global consumers are interested in trying new sensory experiences and with our comprehensive line of inclusions, you can let our ingredients do all the work. For example, our green sugar pearls, decorated on cupcakes, cookies or donuts, give any treat a monster-themed makeover; our chocolate covered popping candy can add that trick-or-treat surprise, and you can even add a touch of drama with our fruit coulis poured over tarts and cheesecakes to offer that blood red drizzle.

Florals, Fruit and Spice

As the autumn season progresses, winter fruits and botanical blends begin to take centre stage. Herbs like rosemary, bay leaf and thyme are being blended with fruits like cranberries, plums and blood orange to bring different nuances of earthy flavours to otherwise ultra-sweet desserts. Classics like the crème brulee have made a comeback with new and more versatile applications. Think a cardamom crème brulee cheesecake made from our soft cheese, sour cream and double cream with some butterscotch balls and toffee chips sprinkled on top for that added exciting crunch.

If you’d like to discover more about Meadow, and sample our ingredients, you can do so by contacting our customer service team.

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