As black pudding claims its place as a superfood for 2016, Macsween of Edinburgh is witnessing a real surge in black pudding sales with significant growth expected this year. The popular Scottish fare made from pork, oats and spices is replacing avocado and seaweed to top the superfood lists according to fitness and foodie expert Anucyia Victor.
Victor believes versatility and flavour is key for black pudding, and whilst its popularity on the breakfast plate or fine dining menus continues, it is the growing trend across different types of cuisine, and particularly in the burgeoning street food scene, that is making it so appealing to a wide range of palettes.
As a result of this, Macsween, which produces premium and delicious black pudding at its premises in Scotland, is reporting an increase in black pudding sales.
MD and Director of Innovation, James Macsween, said: “Five years ago we were producing 50,000lb and last year we did 70,000lb. It is now appearing on menus and street food stalls across the country, and more and more people are trying it out at home in different ways.
“In the next 12 months, we will see another real spike in black pudding sales. We’re projecting 1.7 million lb production this year which equates to around £2m in sales and would represent huge growth; 2000% in volume on last year.”
And the trend is taking effect quicker than ever thanks to social media, Macsween adds: “With consumers being more informed thanks to the power of social media, we’re seeing an instant sales surge which took us a bit by surprise. But it’s great to see the masses enjoy black pudding.”
