fis trend-book-2015-v1- slideshare prep

TREND BOOK 2015 | 1

SAMPLE

• According to a study by

financial services firm

EY, 70% of Millennials

(aged 24-35) would

rather leave their

current job and set up

business on their own

making them “one of the

most entrepreneurial

generations of all time.”

• Many companies are experiencing a sort of ‘innovation drain’where entrepreneurialtalent goes elsewhere.

The trends outlined in this book, both

consumer and food based, highlight how

the consumer demand for experience

along with developments in technology

have been catalysts for creation. Not only

that, but there is something in the current

generation’s mindset that is all about

pushing the boundaries.

This is obviously good news for the food

industry!

| TREND BOOK 20153

This is a sample – Pages missingPlease contact us for the full 172 page Trend Book

| TREND BOOK 20155

Drop; this internet

connected scale helps

you to bake through a

step-by-step guide based

on internet recipes. The

Drop scale connects

to smart devices

via Bluetooth.

Check online before

you dine!

According to First Data

Research more than

60% of consumers

gather information online

before making in store

purchases. So it makes

sense that mobile phone

apps are being created to

complete the order too…

BOPPL – Remote Online

Ordering Apps. BOPPL

is all about convenience.

Using this app you can

pre-order and pay for food

and drink from nearby

venues without even

leaving your seat.

| TREND BOOK 20156


| TREND BOOK 20157

Perhaps inspired

by Fab Café in

Tokyo,

MakersCafe in Shoreditch

is the UK’s first 3D

printing café and is at

the forefront of London’s

alternative café culture.

It’s half maker space and

half café area. The idea

behind it? Don’t just sit

and discuss ideas over

coffee – bring them to life!

| TREND BOOK 20158

From Microchipping

Pets…To Employees

A company in Stockholm,

Sweden has just started

microchipping its

employees, replacing

the traditional key fob for

things such as opening

security doors and

photocopying. It even

allows them to pay for

their lunch! The chips

make use of radio-

frequency identification

(RFID), already part of

Oyster cards. It is hoped

the device will later

transform the day-to-day

lives of amputees and

victims of paralysis. The

chips are the size of a

grain of rice.

| TREND BOOK 20159


| TREND BOOK 201510

Functionality Of Drinks.

The Rise Of The

Juice Bar

Consumers are aware

that nutrition doesn’t

just come from food.

So drinks are becoming

much more functional…

Evolution Fresh takes flavourful fruits and vegetables, and cold presses them using High Pressure Processing which protects the colour, flavour and the nutritional properties of the product. The juice offerings vary with the seasonality of fruits.

Full of vitamins and

dietary fibre but free from

saturated fat. Calories per

240ml serving vary, but are

typically around the 100

calorie mark.

Evolution Fresh has four

stores in the USA: three in

the Seattle area and one in

San Francisco.

TREND BOOK 2015 | 11

Another month,

another campaign…

Quitting booze for health

reasons has become such

a challenge we compare it

to a marathon…

Dryathalon - Cancer

research “Dry Athalon” to

give up booze in January

for charity.

Stoptober: a 28 day

challenge to quit smoking

throughout the month of

October funded by Public

Health England, evolved

to Sober for October from

Macmillan.


With so many people getting into their sports, we are seeing more and more alternative ways of working out.

#FLEX_INTHE_CITYNow we can exercise anywhere with everyone. Flex in the City is a work out class that uses shop corners and doorwaysat Boxpark Shoreditch, with a mix of pilates and athletic dance to get you into shape. Better than the gym…?

| TREND BOOK 201513


| TREND BOOK 201514

The Ugly Vegetable

Movement

2014 was declared The

Year Against Food Waste

by the European Union.

Intermarché, France’s

3rd largest retailer has

taken the initiative viral

with their Inglorious fruits

and vegetables campaign

fighting against wastage.

To convince consumers

that the products were

still edible, they also

made soups and shakes

out of them.

P P P

P P P

P

| TREND BOOK 201516


| TREND BOOK 201517


With an increasingly

multinational and

multicultural society, the

arrival of new cuisines

on the UK market is to

be expected.

Here are some well

established cuisines that

appeal to the masses and

are here to stay. For each

cuisine, we have suggested

a restaurant that we

recommend you visit!

FO

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Japanese-Peruvian fusion

restaurants such as Chotto

Matte are also big at the

moment. Amaru at St

Katherine Dock in London

is the latest to open.

Over the last couple of

years there has been

a flurry of Peruvian

restaurants popping up

all over London. Founder

of Señor Ceviche, Harry

Edmeades, said that

he hoped the use of

contrasting textures would

help set Señor Ceviche

apart from all the other

Peruvian competitors.

FO

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| TREND BOOK 201520


| TREND BOOK 201521

What Is It?

Eateries are popping up all over the

place: high street fashion stores, service

stations and more. Spaces that were

previously defined by one thing are

morphing into dual-purpose locations.

Why?

Out of Home Eating is on the up and

people’s lives are busier than ever

opening the doors of opportunity…

FO

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Latest Polo Ralph Lauren

store to open on Fifth

Avenue, NYC: Home to the

first ever Ralph’s Coffee.

Designer coffee anyone?

FO

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& B

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| TREND BOOK 201523


Aroma ForkThe Aroma Fork

gives consumers the

opportunity to experiment

with multisensorial dining

and flavour pairing, from

the comfort of their own

kitchen.

The kit includes 4

Aroma Forks and 21

different aromas.

FO

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| TREND BOOK 201525



What Is It?

With the success of simple concepts

like well-known Nando’s, we’re seeing

the rise of specialists that do one thing

and do it well. It’s also about new waves

of popularity for old favourites and the

emergence of potential new trends.

Why?

Consumers are eating out more often

and want to be able to apply their

personal preferences wherever they go.

A telescopic focus on one thing allows

for better quality dishes and variations

of the core product means the dish

can be customised according to the

consumers’ desires.

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Broth – Currently

Popular In NYC

Bone Broth is a highly

nourishing meal with

detoxifying qualities. It’s

also very affordable.

Growing in popularity in

NYC… how long will it

be until it makes it’s way

across the channel?

FO

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Urban Quarter Co.

Urban Quarter have chosen

this classically British

dessert to compliment

the British Burgers on the

menu. These doughnuts

are served warm from the

fryer and there are a mix of

core flavours with specials

and limited editions!

Kelham Island, Sheffield

Chocolate Orange &

Thyme Doughnut

Lemon Curd Crumble

FO

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| TREND BOOK 201529



Lobster is clawing its way

into the limelight as a

high-end ingredient that

is available at attractive

prices. Both restaurants are

in Fitzrovia, London.

FO

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IN

22 West Road Bury St Edmunds SuffolkIP33 3EJUNITED KINGDOM

Tel: 01284 705 787Email: [email protected]

@InnovationsFood

Food Innovation Solutions

www.foodinnovationsolutions.com

mailto:[email protected]

http://www.foodinnovationsolutions.com/

fis trend-book-2015-v1- slideshare prep

Food

page trend book trend

sample pages missingplease

caf area

dprinting caf

food industry

fab caf intokyo

current generations

seasonality of fruits