New product development for supermarkets will surely follow in time, but it’s likely we won’t see a mainstream offering in 2015 – and when it comes the likelihood is brands that have established their authenticity will lead the charge.

The food markets of major UK cities and festivals provide the perfect testing ground for emerging cuisines. Testing the market by opening a street food van or stall represents another strong opportunity. Peruvian food business opportunitiesĭue to consumption of Peruvian food still being relatively low, there are still opportunities to supply specialist ingredients and cooking agents, either through import and wholesale distribution or by creating a product. restaurants) before working their way through specialist cooking aids, trendy brand adoption, to being incorporated into family meal occasions, and ultimately mainstream cooking shortcuts. And, says Faughnan, flavour trends tend to originate at food service level (i.e. The next stage of that lifecycle will see consumers delve a little deeper and embrace another corner of South American culture. With interest in Brazilian food piqued by last year’s football World Cup and the Argentine steak restaurant chain Gaucho now boasting 14 eateries, the continent’s two largest nations’ cultures have begun to seep into the UK public’s consciousness. What Douglas Faughnan, Mintel’s senior food & drink analyst, highlighted is that curiosity surrounding South American cuisine will become more regionally-focused as the trend grows. Mintel’s World Cuisines – UK, 2014 report, which didn’t specifically cover Peruvian food, found that 52% would like to try South American food – the highest response against around a dozen cuisines listed in the survey. It’s worth noting that Brazilian (53%), Malaysian (50%), South African (49%), and Vietnamese (47%) food also figured strongly. Yet 47% who haven’t done so would be interested in eating it at home. Less than 5% of the UK population have eaten Peruvian food at home, according to figures from respected market research house Mintel, as part of its yet-to-be-published World Cuisines – UK, 2015 report.

Starting a Peruvian food business: Why it’s a good business ideaĪs things stand, penetration for Peruvian food remains low. And a handful will have chopped an Ají limo chilli pepper to spice up their life.īut such Peruvian staples, alongside avocado oil, huacatay herb, Sacha Inchi nut oil, and the red rocoto chilli pepper remain untried exotic delicacies for the vast majority. Some will have supped a Pisco Sour cocktail while out on the tiles. Many among us will have already tried the ‘miracle grain of the Andes’ Quinoa, oft-labelled a superfood. Peruvian products will no doubt play their part in that growth. The total UK world foods market was worth £1.7bn in 2013 and is set to hit £2.1bn by 2018, according to Mintel. But while everything else may be on a smaller scale, the opportunity remains considerable. Let’s be clear, it won’t usurp Chinese, Indian, Thai or even Mexican, which dominate the market for ‘ethnic’ ready meals, accompaniments, and cooking sauces. 2015 and beyond look primed to make Peruvian the world cuisine we all want to try.

The on-trend among us may already have dined at growing restaurants Lima or Ceviche, both of which have been earning plaudits since opening, but these eateries are at the vanguard. We’ve ridden the Mexican wave and made Vietnamese Pho our friend, but the next world cuisine set to turn British palettes alight is… Peruvian.

Peruvian restaurants