Gone are the days when healthy eating was the domain of a niche group of people who would go to a dedicated health food store full of natural, green often raw ingredients where taste was compromised over a healthy diet.
Health conscious eating and special diets are now mainstream with many shops and restaurants creating menus full of healthy dishes which attract and satisfy their customers. This trend to healthy eating has grown quickly over the last few years with nutrition now interwoven into everyday food culture. Take celebrity Chefs, like Jamie Oliver whose passion for good food and healthy eating has driven a change in attitude that healthy food can also taste great.
Chefs and consumers alike are driving changes to the 21st century menu with greater awareness of food intolerances and a growing demand for clean, natural and healthier ingredients. This can prove challenging and time consuming to rework your established menu items and favourite dishes to cater to an increasingly health conscious consumer.
So, how do you cater for this growing trend to deliver healthy tasty menu options?
One easy way is to tap into a new ingredient which helps delivers the heath benefit without compromising on taste. When you can combine health, and taste you are onto a winner!
Spelt is one of those winning ingredients. Spelt is ancient grain which has been cultivated over 8000 years ago. Spelt (Triticum spelta; Triticum dicoccum) is a wholegrain, also known as dinkel wheat or hulled wheat, has gained popularity in recent times, thanks to its high levels of fibre, protein, vitamins and minerals and the fact that it is low in gluten which some people find easier to digest than standard wheat.
Wholemeal Spelt Pastry is light, nutritious with an appealing nutty flavour
Wholemeal Spelt Pastry is a quick and easy way to transform those favourite baking dishes on your menu to healthy options without compromising on a delicious tasting dish. It has a lovely, nutty flavour which bring a dish to life and allows you to be bold in the kitchen. The rich flavour creates a twist on traditional favourites like sausage rolls and tarts whilst also establishing interesting and new dishes that help you stand out from the crowd.
Spelt is by nature a whole-food, the vital substances of spelt are found in the inner kernel of the grain, unlike wheat, where vital nutritional bran and germ are usually removed during milling. As a wholemeal however, this does not mean that spelt makes a heavy pastry. In fact, the exact opposite is true. The amazing nature of spelt is in its ability to make a really light, highly nutritious pastry with an appealing nutty flavour. The protein in spelt is such that when the flour is turned into pastry it bakes well and results in a very light, soft textured pastry with good keeping qualities which doesn’t shed crumbs or become over flaky. This robust nature makes it ideal for more substantial dishes and finger foods such as sausage rolls, pies or tarts.
Spelt contains more protein, fats and crude fibre than modern wheats and is high in vitamin B17, but is not recommended for coeliacs. However, it may be suitable as an alternative grain for people sensitive to normal wheat products, and those with mild wheat gluten intolerance. This unique grain doesn’t respond like wheat which requires some adjustment, but you can also choose to use a readyrolled wholemeal Spelt Pastry for added convenience and the guarantee of consistency.
Pastry dishes make such a statement as a few simple ingredients are transformed into a rich, flaky, crispy dish with rich colours and flavours. With wholemeal Spelt Pastry, now you can meet the demands of the health conscious customer with a natural and nutritious product, without depriving them of the delicious indulgent pie, sausage roll, tart or quiche treats.
For more information on health conscious customer and other trends influencing foodservice download the 2018 Foodservice Trends eBook.
To learn more about Spelt ready-made pastry ranges and to create heathy menu options, visit Carême Pastry.