Today marks the start of Ramadan, the time of the year wher Muslims are preparing to fast for one month, up until the celebration of Eid-ul-Fitr. This year COVID-19 will once again impact celebrations, but the importance of nutrition remains key throughout the festival of fasting. 

Among developments centered around this holiday, UK supermarket Morrisons has launched a staples food box and London-based Dina Foods says its savory food sales are booming.

Many Muslims will be fasting through daylight hours during the holiday, while eating only one meal (the suhoor or sehri) just before dawn, and another (the iftar) after sunset. By fasting during the month of Ramadan, Muslims are encouraged to improve themselves by cultivating good habits.

Nutrition remains high on the agenda
Bridget Benelam, a nutrition scientist at the British Nutrition Foundation (BNF) and a practicing Muslim, emphasizes the importance of eating and drinking well during Ramadan to fuel the body with all the nutrients it needs. 

“When eating the early morning meal (suhoor) before the fast, it is best to avoid salty foods like hard cheeses or cured meats as these can leave you feeling thirsty during the day,” she tells FoodIngredientsFirst.

“At iftar, it is important not to go overboard on fatty or sugary foods as this can make you feel uncomfortable and mean that you have more calories than you need – especially as you may be less active than usual during Ramadan.”

Benelam also flags the importance of balance when it comes to choosing foods. “Consumers should try to include plenty of vegetables, some whole grains, beans and lentils and not too many deep-fried food or sugary foods.”

Dates are a very popular food at Ramadan. They are particularly well suited to breaking the fast as they contain plenty of natural sugars to provide energy and fiber, and minerals like potassium, copper and manganese. 

“Slow-release carbohydrates are great at suhoor to provide energy through the morning – these include oats; wholegrain bread and rotis; wholegrain breakfast cereals and brown rice,” adds Benelam. 

“There are many different traditional foods for Ramadan, but whatever your traditions, you will find a range of foods, drinks or dishes that are healthy and work for you. Whether that’s hearty soups to break your fast, salads, dips, fiber-rich bean stews at suhoor, fruit drinks or natural yogurt.”

Ramadan during COVID-19
COVID-19 restrictions mean that, similar to Ramadan 2020, Muslims will mainly be celebrating Ramadan at home, and traditional gatherings for the evening meal may be happening on a smaller scale.

“So food preparation will still be going ahead with people cooking for their immediate household. It’s still important for Muslims to feed others during Ramadan, even if this can’t happen face-to-face, and so this year this may take the form of donations or organizing food parcels for people who may be in need,” explains Benelam. 

For those who celebrate, this may mean planning differently for foods and drinks to prepare and possibly taking part in online events to meet family, friends and the wider community. 

FoodIngredientsFirst takes a look at what is on the menu for many this Ramadan. 

Supplying food staples 
Morrisons has launched a food box that includes traditional items and popular staples for Ramadan. The box will be delivered direct to customers’ doorsteps and is part of a growing selection of food boxes provided by the retailer during the COVID-19 pandemic.

The Ramadan Essentials Box includes core staples such as dates and chicken breast fillets, making Ramadan at home easier for customers.

On its website, Morrisons says: “This box is full of popular options for Ramadan. Including fresh produce such as halal chicken breast fillets as well as mango lassi, you’ll also find classic store cupboard items like chickpeas, flour mix and naan breads inside too.”

“This box contains many of the products that will see Muslims through Ramadan. Our food boxes are a lifeline for many customers at this difficult time and are providing essential food to people that either cannot leave their home or struggle to reach the supermarket,” explains Noor Ali, Morrisons World Foods senior buying manager.

Savories, sweets and breads
Mediterranean food manufacturer Dina Foods forecasted a spike in sales of its ranges of savories, confectionery and bread as families prepare for Ramadan.

The London-based company has seen sales of its Medjoul dates, baklawa, falafel and other savories, as well as pitta bread and wraps, boom before and during the Islamic holy month, according to Suheil Haddad, managing director at Dina Foods. 

Wilda Haddad, assistant general manager at Dina Foods tells FoodIngredientsFirst that dates are traditionally eaten to break the fast since the time of the Prophet Muhammad. Dates are a great way to break the fast as they provide natural sugars for energy, provide minerals like potassium, copper and manganese and are a source of fiber. 

Dina Foods has a variety of Medjool Dates, the King of dates, that are plain, half-dipped in chocolate, which has proved to be a very popular product or stuffed with a variety of fillings such as walnut, marzipan and orange zest.

During Ramadan consumers are looking for value and a variety of products to help them get through the day.  Most supermarkets have a Ramadan feature in store and online under Ramadan as a stand-alone event. “Many product ranges are increased to match the demand,” outlines Wilda Haddad. 

“It is interesting to note how many different types of dates a supermarket has, sometimes it’s as many as six or seven. Sharing packs and promotions also work well during Ramadan. Easy one stop shops for Ramadan is a must as well so ranges must match needs during Ramadan.”

Suheil Haddad says that Ramadan is a great sales opportunity for independent retailers.

“During Ramadan, there is a great opportunity for independents to set out attractive merchandising displays and showcasing new or special offer items,” he explains.

“Independents can operate with speed and offer greater variety than the multiples, providing a welcome platform for innovative suppliers over Ramadan and all year round.”

The company’s range of savories, sweets and bread are all highly popular during Ramadan and Eid, particularly with Dina Foods providing a specialty baklawa Ramadan line.  

“Our baklawa, melt-in-the-mouth flaky filo pastry morsels, are the perfect dessert options during Ramadan. Small sugary portions that give you energy for the day ahead but also as a sweet sign off in the evening. The delicious options include chocolate enrobed baklawa or baklawa layered with dried fruit or crushed nuts, all made with wafer thin crispy filo pastry, sandwiched with ghee and sugar syrup. Every piece is hand cut and crafted, to make the ultimate sweet treat,” explains Wilda Haddad.

Dina Foods’ falafel, vine leaves, kibbes, sfiha, hummus and baba ganoush also hit the mark during the Islamic holy month. 

Falafels come in a range of flavors, including sweet potato and a chili and coriander variant.

The whole savories range recently attained Vegan Society certification and can be enjoyed with complete peace of mind, says Dina Foods.

The company also supplies authentic wholemeal, white and seeded flatbreads, pitta breads and its versatile Paninette flatbread, which can be used as a wrap, or served alongside a traditional mezze as a “tear and share” bread.  

During Ramadan, there is only a relatively short window in the day to eat and drink, meaning it’s more important than ever to make nutritious choices. The Paninette flatbreads range has just been expanded to include Paninette pizza bases, sold in a pack of four. 

The new soft-dough two-layered Paninette pizza bases, baked in Dina Foods’ traditional stone ovens, can be filled, used as a wrap or topped like a pizza, perfect for sharing with family over Ramadan, the company notes. 

“Breads are ideal to give your body some carbohydrates to store up during the day to give you energy,” adds Wilda Haddad.

Products that pack a punch
Dina Foods has also recently launched its Tasty Goodness range of pitta breads that provide versatility to mealtimes and added health benefits. 

They are comprised of three variants; seeded, sourdough and plain mini flatbreads. All three of the breads are made using a 50:50 ratio of wholemeal and white flour.  

The seeded Tasty Goodness option is baked with various wholesome seeds, including sunflower, pumpkin, linseed and quinoa, offering a good source of vitamins for energy and vitality.  

The sourdough option, meanwhile, is naturally fermented for easy digestion. Completing the line-up is the Demi Pain, which is sold in a pack of eight pieces