TRENDS
• Healthy foods will become increasingly key. Fast food will have to become fast good food.
• Keep it simple. Consumers won’t want products with 40 or 50 ingredients in them, the trend will be to simplification. Check out Haagen-Das' success from stressing the few pure ingredients of its ice creams.
New foods • Salad used to be a side dish, now it’s a meal – a snack which comes hot or cold, it is now so much more than just leaves.
• Watch out for superfoods like Chia pods – a new
by your fish’s pooh. Just add fish food.
• When is a weed, not a weed – watch out for dandelions and nettles on a plate near you soon.
• Pioneering chefs are blending food ideas for weird fusions – look out for lasagne cupcakes and cro- nuts – half croissant, half doughnut.
Big issues • We need to cut waste so there will be an increasing trend towards eating all parts of the animals we farm and towards eating imperfect vegetables. • The scarcity of freshwater will become a problem so
"Food and packaging should always go together. You can’t develop one without the other, especially food for airlines."
healthy snack which can be used in a myriad of ways – including in chocolate.
• Insects currently seem revolting but in many parts of the world they are already eating them and they are likely to feature more in the future as animal protein becomes too expensive to produce or serve.
• Look out for vegetarian butchers already producing meat-like snacks made totally from vegetables.
• Cutting-edge chefs are already putting vegetables at the heart of their dishes, making the veg the prima donna of the meal where once meat was king.
• Move over potato-chips, here come kale chips – set to lead the way in the trend towards healthy eating
• Check out chickpeas – as wheat and gluten products become a problem for more people, oats and chickpeas will rise in popularity. Chickpea flour is a versatile alternative for cookies and bread.
Would you believe it? • Grow your own will take on a whole new meaning as aqua-ponics become common allowing you to create salad gardens in your own kitchen nurtured
we will look to grow more produce in salt water – seaweed meal creations will be pioneered.
• Urbanisation will change the way we farm. With more young millennials living in cities but wanting to produce their foods nearby we will see the growth of artisan producers doing urban farming.
• As bee populations face a crisis we will see the launch of robotic bees designed to swarm around our produce fertilising fruit and other produce as natural bees currently do.
• Genetically modified foods have huge potential for caterers – imagine an apple modified not to go brown after cutting for example. But the challenge will be overcoming the consumer's nervousness of such technology.
• Globalisation means we often have very little idea where our food comes from but local foods will become increasingly important.
• What’s the story? QR codes are just the beginning – technology will soon allow us to access to the full back story of the products we are considering and consuming. Make sure your's has a tale to tell! •
Above from left: Cro-nuts with style and prima dona veg
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