Food Trends

Menu2011

Food Trends

Menu2011

Food Trends

Menu2011

StartersMega trend (non-food)

Ageing qqMost societies face a ticking

demographic time bomb.

Singletons

More people are living (and eating)

alone.

Health & wellbeing

Will it make me healthy, lose weight or

keep me alive longer?.

Hectic households

30-second microwave rice.Who’s got

time for that these days?

Cynical consumers

Many consumers now believe that

companies are guilty until proven

innocent.

Digitalisation qAn increasing blur between the real

and the virtual.

Fragmented families

The traditional nuclear family is

becoming the exception rather than

the rule.

Nostalgia

People are anxious so they take refuge

in the familiar.

Individualism

It’s all about me.

Personalisation qI want it my way, OK.

Informality 

The breaking down of hierarchies and

tradition.

Globalisation

The movement of money, people and

ideas around the world.

Localism qqqA strong counter-tend to globalisation.

Eastern influence

The rise of Asian cultural influence.

Connectivity qqqEverything is increasingly connected to

everything else.

Loneliness

Connectivity is an illusion.

Data deluge qqqWeb 2.0 is creating too much

information.

BRIC consumption

The rising buying power and changing

consumption habits of consumers in

Brazil, Russia, India and China.

Intense experiencesPeople want to feel that they are alive.

MainsThe main food trends

Value for money qqqValue more than price.

Kids healthWe’re supposed to love our kids, we

need to educate and feed them well.

Speed & convenience qqA need that will never die, some

always want faster,now.

Indulgence & treats qqqBecause you’re worth it.

Authenticity Realness.You can’t fake i t.

ProvenanceWho made it, when, where and how?

Blurring of meal occasionsIt’s just one big feast.

All-day grazing qWe just can’t stop eating. But why?

Comfort food qFood makes people feel happy.

Food inflation qqFood is about to get a whole lot more

expensive.

Regulation & complianceCould it get worse? You bet.

PremiumisationProducts and price points far in excessof category norms.

EDLPEveryday low prices.

Regional cuisines qBecause we love the stimulus of variety from around the globe.

Conversational brandsBrands that chat like they are yourfriend, they are aren’t they?

Fresh todayNew trend / fad

Eating at homeWhat better way to save money thanto stay at home?

Fixed price eatingBargin hunter deals – lunch or dinnerfor a fixed price.

Home baking & making qShowing our love and affection bycooking and baking,oh and makes usfeel great too.

Cheaper cuts of eatContinued discovery of cheaper cutsand what to do with them.

Urban farmingFrom allotments to vertical

agriculture.

Grow your ownIt probably costs more in the long runbut boy it tastes great and makes usfeel good.

Zero-waste eatingRestaurants that waste nothing,shouldn’t some things really bethrown away?.

Tap waterBottled water rebellion but for howlong?

Key:

q One chilli = mild trend

qq Two chilli = Hot trend

qqqThree chilli = Kick arse trend

 

To FollowEmerging trends

Trust & transparency You can run but you can’t hide.

Seasonality Like regionality but seasonallyadjusted.

Sustainability Carbon-neutral nibbles anyone?.

Non-traditional fishTalapia anyone?

Farmed fish“I’ve got a brand new inland fish farmand i’ll give you the key..”

Fresh frozen qAs good as fresh only frozen.

Functional foodsFoods with hidden benefits eithernatural or impregnated.

Fair-trade foods qFood that helps preserve people,communities and their families.

Formal diningA backlash against informality, partlydriven by austerity.

Allergy free foodsPrepare for a big rise in allergyawareness.

Increase in commodity 

pricesEconomic, political and environmentalforces pushing them up up up.

Ingredient price volatility Wow, where did that come from...

Impact of oil at $150+It will come, so beware, how do yourtransport and packaging costs look now?

End of cheap foodThey’re gone gone gone, woooooow.

GM acceptance qqTest tube grown t-bone anyone?

Feel-good and mood-foodsMore food to pick us up, spin usaround and take us down.

Anti-ageing foodsFoods to help us defy the effects of mother nature herself.

Food security Its unthinkable but possible, what if....?

Resource nationalismIts ours hands off (that water!)

CSR scandalsYou’d better be squeaky clean,or else...

SidesTrends from the left field

Home delivery qI just can’t bear collection, I need itdelivered to me wherever I am.

Local eating qThe future is local (unless it costspeople time or money).

Everyday organicsLook out for food categoriesbecoming 100% organic (e.g. babyfood).

Total transparency We’re watching you...

Sunday roastsA counter-trend to fragmentedfamilies.

Food fashionIt’s in then it’s out.

Less meat & proteinIts not healthy and you can’t afford itoh and the Chinese want it!.

Healthcare rationingIf you eat badly you pay theconsequences.

Animal welfareWe’re animal lovers at heart and weknow what you do to them.

Hyper-regional food

100-mile diets and beyond.

Selected by youWhat I want when I want it, mychoice.

Key food mega trends

Value for money Not low-cost per se but the overallvalue.

Speed & conveniencePossibly the most important trendafter cost.

Portability We are increasingly eating on the go.

Health & well-being qqIncreasingly important, especially tomiddle-aged and older age groups.

Out of home consumptionEating on the hoof whilst on themove.

DrinksThe future trends in drinks

Draft cocktailsCocktails on tap.

MicrobreweriesSmall is becoming very big.

Fresh ingredients

How long before we see fresh beer?.

BingingI only drink 10 units a week (all on a

Friday).

Extreme experience

We want more from you drinks,

we do.

Social lubrication

It makes us talk, laugh and cry.

Good for youWho would have thought that Coca-

Cola would end up selling water?

Good for everyoneIf it does the planet good it does us all

good.

Take you upKeep me going like a Duracell bunny.

Calm you downChill me and zone me out.

FoodtechnologyThe tech trends toinfluence food

Mobile barcode scannersManufacturer info for the masses.

Smart appliancesFrom ovens that talk warmly to you to

frosty conversations with your fridge.

Smart phone ordering qBrowse the menu (and order) before

you get to the restaurant.

Talkback packagingPacks that tell you (and show you)

how to do things.

Every surface is a screen qIt’s started already with TVs and the

internet in kitchens but it has much

further to go.

Waste binTrends that are stale

Molecular gastronomy It has always been cooked up. Now it’s

over-heating too.

Sampling menusAssiette of this that and something

else.

Dessert only restaurantsIt was once a sweet idea.

Dumpster divingNot most peoples’ cup of tea.

Bottled water backlashA perfect example of faddish food

fashion.

Celebrity chefsWhat’s that they say about too many

chefs? Time to put Gordon and Jamie

on the backburner.

Meetthe ChefsRichardWatson Author and

scenario

planner

Charles Banks &

Wayne Edwards thefoodpeople

leading food

trends and

ideas agency

We use our famous house recipe takeequal parts of Richard, Charles andWayne, squeeze out all trends andideas, mix thoroughly and leave

overnight to marinade. Drain off excess waffle and present succinctlythe foods trends of the future.

Note:Please note that all juicy bits from thismenu should remain hot for up toeighteen months.We recommendre-heating thereafter.

Contact us

Richard Watson – Richard@nowandnext.com

Charles Banks & Wayne Edwards – helpme@thefoodpeople.co.uk

 John Ratford – johnratford@aol.com

Notes:Starters = Mega trend (non-food) Mains = The main food trends

Fresh today = New trend / fad Fixed menu = Key food mega trends

Waste bin = Trends that are stale To follow = Emerging trends

johnratfordillustration & design

Simplicity 

Complexity is out and less is now

more.

Artisan skillsGlobalisation and digitalisation are

becoming catalysts for a revival of craft skills.

NaturalThe less messed about with the

better.

Nose to tail eating

& beyondCost saving means an interest in less

well-known parts of animals.

Less ingredients/

intervention/packaging

Links to simplicity/health/environment.

Health & safety 

The nanny state knows best.

Healthy fast food

Fast & fresh is the new mantra.

Street foodsA blend of authenticity and eating onthe cheap.

No bookings

People love what they can’t have. Links

with limited edition foods.

Smaller menus

Too much choice enslaves.

Do it yourself Either because we make more money

or because you think you’re saving it.

Visible calories

A solution to calorie inflation.

Food retail & restaurantsTrends specifically for food retail and restaurants

Private DiningIf you would like to understand more about this smorgasbord of trends wewould love the opportunity to cater for your culinary needs by serving up a

bespoke one-day workshop where our ‘chefs’ will present and work with you tocook up something really satisfying.

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