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Quarterly Report January - March 2016| www.thefoodpeople.co.uk 1

Quarterly Trend Summary January – March

2016

foodwatching


Welcome to foodwatching Quarterly Trend Summary January – March 2016. We hope that this report summarises for you what’s been happening in food over the last three months to help you to see the wood from the trees to then go off and create new, exciting and inspirational products that grow your business. This is your report. We want you to cut it, paste it, copy it and use it as a source of inspiration within your business and with your clients. You can even add your own sector specific examples and ideas. All we ask is that you credit foodwatching at thefoodpeople. foodwatching is qualitative, we compile it by looking, watching, talking, reading, eating, cooking, shopping, travelling, surfing, consuming, dining and generally immersing in the world of food, food services and food experts. Remember all trends do not apply to all consumers, one man’s heaven is another man’s hell, or to put it another way, beauty is in the eye of the beholder. Of course, we have all the background and insights behind the trends in this report so if you need any of the support material, drop a line to [email protected]

this report


In this report we have summarised the reoccurring themes that we (and you) have seen over the last three months. The major things that seem to be establishing themselves as trends are fall-outs from the familiar food price rises and the credit crunch, but nonetheless they are trends and interesting ones too. The idea behind this additional summary is that it should help you step back and see the big themes that are changing and emerging in food from a helicopter perspective. Despite all the trends and fads that we see month by month, these are the whoppers that appear to be gathering momentum. So, please, sit back, relax, enjoy and be inspired by this foodwatching quarterly summary. foodwatching is great fun, so…. happy foodwatching!

be inspired


Food and drink trends lead to inspiration, inspiration leads to ideas, ideas lead to new innovation, which lead to new products and services for your business – a great way of making money!

get out there…


...and catch the next wave – before it catches you!

The emerging trends of the last 3 months


Plant Based

Colour – Black ‘n’ Purple

Meal Kits

Flavoured Bread

Taco Mania!

Plant Based


Heritage vegetables More choice for vegans and vegetarians Fine dining Fast food Street food Mainstream!

Correlating what we’ve predicted with what

we’re seeing….

Plant Based


Food Trends Map ‘16/’17

Plant Based


Dan Barber is something of a leading light when it comes to both innovation and heritage clumped together in the same sentence. For the past year or so he’s been looking at the future of flavour in vegetables and how chefs can re-write flavour through breeding. In particular plants and how the next step of farm-to-table is working with breeders to help farmers know what they should plant for flavour and nutritionally-enhanced crops, ready to appear on his next seasonal menu. https://www.bluehillfarm.com/team/dan-barber Sub-Cult were category winners in this year’s British Street Food Awards for the ‘Best Vegetarian’ dish. Their sandwich (The Sub-terranean) of seared woodland mushroom, roasted garlic, stilton, crème fraiche, thyme and white truffle proves just how exciting flavours and combinations are becoming minus the meat. www.sub-cult.co.uk/ Veganuary in January is the brainchild of Matthew Glover and Jane Land. They asked people to ‘pledge to go veg’ for one month. Of course their hope was that people would see how good they felt and stick it with longer, maybe even forever. Apparently 50% of those who tried it in 2015 said they’d stick with a vegan diet – permanently! www.veganuary.com/ Bubble & Co. are a travelling street food vendor selling the classic British dish of Bubble & Squeak in all ways veggie. Think Pea & Mint, Shiitake & Cheddar or Butternut squash & Halloumi. Whichever flavour you choose, they’ve picked up on an innovative way t o t r a n s f o r m t h e h u m b l e p o t a t o a n d c a b b a g e , t u r n i n g i t i n t o a m u s t - h av e c o m f o r t f o o d . http://www.bubbleand.co.uk/locations/ Sydney’s Veggie Patch Van incorporates not only food but a sustainable way of living. Think bruschetta and bircher muesli to start the day, then back for lunch for halloumi burgers with fig jam, lemon hummus, tomato ketchup and roquette. www.facebook.com/VeggiePatchVan/

Plant Based


Plant Power is a newly opened healthy, plant-based fast food restaurant in Ocean Beach, California. The menu includes typical fast food offerings, but with a healthy twist, including: burgers, sandwiches, wraps, fries, salads, desserts and a kid's menu. Plant Power Fast Food is committed to being affordable within the constraints of using quality, fresh ingredients. http://www.plantpowerfastfood.com/ Tiny Leaf is a mindful food and drinks experience hosted at Bumpkin, Notting Hill. They’re London’s first and only organic, zero waste, vegetarian restaurant. Their menu takes root in organic surplus food stock, generously supplied by local food suppliers and supermarkets, farms, distributors, plant breeders and retailers. http://www.tinyleaflondon.com/ Romain Meder of Alain Ducasse’s Plaza Athénée was recently awarded 3 star Michelin chefs in Paris. He has a passion for and heavy focus on vegetables on his menu. He even gets the use of the gardens at the park of Versailles as an allotment and asks that you request meat should you want to eat it (it’s not on the menu). Yellow in Potts Point, part of Brent Savage and Nick Hildebrandt’s empire, has moved to being fully vegetarian during evening dining. The decision was based partly on the growing demand for vegetarian food and partly on Savage’s love of cooking with vegetables. http://www.yellowsydney.com.au/ The Plant Gallery in Bondi serves up raw, nutritious food free from gluten, refined sugars and animal products. Everything is prepared at less than 48 degrees, made with fruits, vegetables, grains, nuts and seeds. www.theplantgallery.com.au/



•  Activated charcoal

•  Health

•  Novelty

•  High in antioxidants


we’re seeing….

Black ‘n’ Purple





Black garlic in your fridge is a good sign – it means you’re going places! That’s according to a funny little survey that said it’s now a new status symbol! That aside, Yotam Ottolengi uses it to flavour his barbecued short ribs and in a dressing for roasted aubergine and Mary Berry visited a UK garlic farmer to taste the smooth paste from the sticky fermented cloves, saying it was delicious. http://balsajo.com/about-black-garlic/ Activated charcoal gives drinks manufacturers a double bite at the cherry; on the one hand it naturally purifies (charcoal adsorbs toxins) and on the other, it dramatically colours the drink. From brewers to organic smoothie makers, it’s making a splash on the shelf. Find drinks like this at The Flying Monkey Brewery, Chippenham; Yourganics Black lemonade; Soil store in Abu Dhabi; Pressed Juice, Brisbane and Juice Generation in NYC. Bull in a China Shop in London’s Shoreditch are adding activated charcoal to one of their cocktails – great idea as it’s supposed to help with hangovers! http://bullinachinashop.london/. The Carbon Bar in Toronto include it in their Black Mamba Margarita - charcoal infused Avion tequila, St. Germain, Bowmore, lime, sea salt rim. Blavod Vodka is an 80-proof black vodka distilled in the United Kingdom and really strikes a pose in cocktails! Burger King can be credited with bringing black burger buns to the masses after it was launched as part of the chain’s fifth anniversary celebration of the American Burger chain’s return to Japan. Black buns made with bamboo charcoal, black ketchup made from squid ink and bamboo charcoal cheese. The Oxo Tower Brasserie in London served Taywell Ice Creams Charcoal and Strawberry ripple on their menu and closer to home than Japan’s Burger King, Bull in a China Shop served their version of the charcoal bun. Tom Kerridge’s Pave of Salmon, black apple jelly, avruga caviar and garlic bread (left) is striking on the plate and at Atum Desserant in Hong Kong, their Bamboo Charcoal, raspberry sorbet, chocolate ice marshmallows, bamboo charcoal ice cream is a head-turner.



Mission Chinese Food and Black Seed Bagels teamed up to create a black Squid Ink bagel. RAD, Auckland - Black Stack Burger: squid ink brioche bun, crispy braised pork belly and homemade pesto. Little Boat Espresso, Queensland - Black Squid Ink waffle with apple and celeriac remoulade with Hendricks cured ocean trout. Dolcetto by Basillico, Singapore - Squid Ink Panini: prawns and crab in a squid ink panini. Min Jiang at Goodwood Park Hotel, Singapore - Charcoal Custard Bun Twenty Gramme, Singapore - Best selling charcoal waffle topped with ice cream with pot of salted egg sauce Mark Stinchcombe, Masterchef the Professionals Winner 2015, at Eckington Manor - Beef with charcoal emulsion and carrots. Alon Shaya of Shaya, New Orleans - Charcoal-cooked eggplant, tahini, local beans and muhammara Akrame, Hong Kong featured a Black Cuttlefish Biscuit / Smoked Eel on their Valentine’s menu in Hong Kong and Black charcoal sauce on pigeon. His other dishes include Activated charcoal oyster, charred pineapple and chocolate mousse with edible charcoal and green cardamom. Cold Pantry, Singapore serve salted caramel with charcoal macarons.



‘Purple Reigns’ was one of the trends picked out by the trendspotting team at the Winter Fancy Food Show in the USA earlier this year. Purple potatoes feature heavily on, not surprisingly, Peruvian restaurant menus. Mommi in London’s Clapham offer purple potato pancakes for breakfast with Crispy Pork & Ponzu, Spicy Aji Amarillo Beans, Fried Egg, Roast Vine Tomatoes & Yuzu Soy Mushroom, Toasted Sourdough Bread or with Organic Honey, Natural Yoghurt, Blueberries, Plantain, Avocado, Toasted Almonds & Crispy Quinoa. Coya London - Ensalada Peruana - Peruvian beans, Gem lettuce, Purple potatoes, Radish. www.coyarestaurant.com/ Lima, London - Octopus Olivo - Braised Octopus. Purple Corn. Botija Olive. www.limalondongroup.com/ Purely Pinole, made by Native State Foods in Santa Monica are first to market with their line of premium hot cereals. Pinole is an a n c i e n t A z t e c p o w e r f o o d w h o s e c o r n e r s t o n e i n g r e d i e n t i s p u r p l e m a i z e r i c h i n n u t r i e n t s . https://nativestatefoods.com/what-is-pinole/ Back to the Roots, Oakland, Calif., unveiled a new addition to its Stoneground Flakes cereal line. The product contains only three ingredients: organic Minnesota-grown purple corn, organic cane sugar and a pinch of sea salt. Late July Snacks, a Boston-based business debuted organic purple corn tortilla chips. The product contains organic whole ground purple corn, organic expeller pressed oils and sea salt. Purple corn also is the centrepiece of a new variety of Peace Cereal from Eugene featuring lightly glazed flakes made with organic purple corn and brown rice. Potato chip makers are seeing purple, too. Jackson’s Honest Chips feature a purple heirloom potato chips variety cooked in coconut oil. Love Beets include Smoky BBQ shredded beets, organic beet juices and Beet Bars in apple or blueberry in their purple-packed range. Finally, Ube – the purple tuber from the Philippines that’s adding a crazy colour to desserts. Mitchell’s Ice Cream, San Francisco serves scoops of Ube-Macapuno: Purple yam blended with sweet, meaty coconut. http://mitchellsicecream.com/ . DK’s Donuts in Santa Monica serve ube purple yam o-Nuts! http://www.dksdonuts.com/menu/ and Hood Famous Bakery in Seattle are dishing out ube cheesecake! http://www.hoodfamousbakeshop.com/

Meal Kits


•  For children

•  For health

•  For knowledge

•  For lifestyle

•  For cost

•  For food waste (and waist!) reduction


we’re seeing….

Meal Kits



Meal Kits


Rad dish, the American company all about educating in food, supply a cooking kit containing recipe guides, skill cards, shopping lists and a table talk card deck ensuring fun chatter at your next meal just for kids– you just need to buy the food with this one. http://www.raddishkids.com/ Purple Carrot in America hit two of the trends this quarter – meal kits and plant-based. Expect healthful meals from this service as the Chief innovation officer behind it is Mark Bittman. A typical week includes dishes such as Spinach Risotto Topped with Chickpea Crumble, Chili Non Carne with Masa Flatbread, and Cauliflower Romesco with Roasted Salt Potatoes and Green Olives. https://thepurplecarrot.com/ Munchery, best know for their meal delivery service, have now branched added another string to their bow by way of meal kit delivery. They have partner chefs Rigo and Charles Phan, chef-owner of The Slanted Door restaurant in San Francisco to help design their menu and develop the meals, meaning customer can cook restaurant food at home. https://munchery.com/ Gobble want to keep mess to a minimum so all their meals are designed to be cooked in just the one pan! They also promise that each meal can be cooked in 10 minutes or less – so from walking through the door, to loading the dishwasher, that’s only half hour of your evening gone. Hmmm…what to do next? https://gobble.com/ Gourmet By Numbers want to make life really simple too; these meal kits mean that children can make them too. All recipes are designed to be ready in 30 minutes or less and each ingredient is labelled with a number that corresponds with a step in the recipe, so cooking your meal is as easy as 1-2-3. https://www.gourmetbynumbers.com/ Din is the latest start-up to try its hand at meal kits, with a slightly different twist. Rather than sending basic everyday recipes, Din partners get recipes from well known restaurants and chefs and then delivers the ingredients to customers so they can recreate the dishes at home. They promise that each meal will take 20 minutes or less to cook – so how do they manage that? Well, Din will include pre-prepared sauces and pre-cooked meats in its packages so that would-be cooks only need to mix, assemble, and then heat them. Not exactly cooking then!

Meal Kits


Mindful Chef delivers healthy meals to cook for those who want to look after themselves but have crazy work schedules. Started by two friends who are regular sportsmen and food lovers, they wanted to make it easier for people to stay in shape. You won't find processed foods such as pasta, white rice or bread in their recipes. Instead, their chefs design dishes with nutrient-dense organic vegetables, grass-fed meat and fish caught sustainably. Menus are either ‘regular’ or ‘plant-based’ aka vegan. www.mindfulchef.com Peapod have gone with a slightly different approach to family-friendly meals with their delivery service. Last autumn the US’s leading on-line grocer, rolled out five fresh to prepare Peapod Meal Kits featuring all-new recipes by Barilla which invariably means a box of their pasta and a jar of their sauce with a few other things thrown in. http://www.peapod.com/ One Potato aims to unite families at mealtimes with their recipes that suit all. They also partner with L.A. Kitchen, a local non-profit providing food-related jobs and resources to empower, nourish, and engage the community. Preparing One Potato meals gives L.A. Kitchen employees new career skills. http://onepotato.com/ Jamie Oliver teamed with HelloFresh in the USA. Every week, one of Jamie’s recipes will be available as a HelloFresh recipe option – he’s really gone to town on these recipes, so expect some incredibly tasty, exciting and nourishing dinners. https://www.hellofresh.com/jamie-oliver/ Riverford Organic and Abel & Cole are two of the UK’s best-known organic vegetable suppliers who have diversified, albeit some time ago, into the meal kit market, with great success. One things for sure you can guarantee with these two is a supply of the best vegetables. http://www.riverford.co.uk/ and http://www.abelandcole.co.uk/recipe-boxes Gousto let you find your recipe by sorting through healthy, veggies, quick or top rated but they’ll all include British-sourced goodies where possible. https://www.gousto.co.uk/learn-more Marley Spoon are in Europe, USA & Australia. A family box for 4-5 people for 4 nights costs £69.60 and for two people it’s £34. https://marleyspoon.co.uk/

Flavoured Bread


•  Healthy breads

•  Added colour

•  More texture

•  Powerful flavour combinations

•  Subtle blends

•  Eye-catching

•  As important as the filling


we’re seeing….

Flavoured Bread



Flavoured Bread


BunnyChow kick-started their wellness campaign at the beginning of the year with the launch of their ‘Better Bread’. They introduced gluten-free bread, charcoal brioche, protein wholemeal and matcha green tea white bread. Not only did the little loaves have great healthful ingredients, they also looked great too. The matcha green tea bread was a stunning green whilst the favourite of the health industry, and one of the superfood stars of this year (and another trend this quarters), the charcoal loaf was a striking black. www.bunnychow.com/ Japanese bread is becoming increasingly popular outside of it’s country of origin. Look out for Melonpan, typically a bright green soft roll that takes it’s name from the shape and common crosshatching that appears on the top which resembles a cantaloupe but bears nothing of the flavour – so beware! Then there’s the Mentaiko bread which is a crusty white bread roll put in the oven with a dollop of mentaiko paste (a spicy pollock roe) spread on top and into a lengthways deep incision. Boulangerie Asanoya was founded in Karuizawa, Japan in the 1930s to serve the country's noble class. Their signature Karuizawa Raisin, a massive single loaf that can reach around 70cm in diameter, and 1,800g in weight is studded with thick, juicy raisins and can be ordered by the slice. Rum Raisin is added to the dough that is made with eggs, wrapped in French bread dough and baked. It has a full bodied consistency, crusty outside and soft inside. Popbar’s popBuns are authentic, all-natural, gluten-free frozen treat which are low in sugar. Filled with their famous gelato then dipped and topped according to the customers' requests, each popBun is customizable. http://www.pop-bar.com/ Wildflower Bread Company celebrated St. Patrick’s Day with Irish soda bread in Original and Currant Caraway variations, and Atlanta Bread Company marked the winter holidays with sweet breads such as Pumpkin, Banana Nut, Cranberry Orange and Blueberry.

Flavoured Bread


The Great British Bake Off saw bakers faced with the challenge of not only baking a perfect loaf, but adding flavours that really delivers. Some addition they attempted were Walnut & Stilton, Cranberry & Orange and Manchego & Balsamic Onion soda breads. The addition of seeds, cheese and fruit is always popular and more recently Chef Shaun Rankin, who has his own bread range in supermarkets, featured a recipe for Cornbread with Jalapeño & Halloumi. Great Harvest Bread Company in the USA include a Hummus Bread in their line up. Blogger ‘A Cupcake for Love’ featured a beautiful Saffron, Rose and Pistachio Bread. International baker, Dan Brettschneider gives recipes on his website http://www.globalbaker.com/index.htm for a Fig, Almond & Aniseed loaf and a Vegetable & Cheese Twist. ‘Top with Cinnamon’ feature a Pumpkin & Yoghurt Cornbread. Thames Foyer at The Savoy in London is doing afternoon tea with sandwiches made using Carrot & Coriander Bread, Olive Bread and Herb & Spinach Bread. Dirty Dicks pub in London offers Carrot Bread either as a sandwich or part of it’s vegetarian sharing platter. The Ampersand Hotel’s afternoon tea has 3 different types of bread on it’s menu: Mediterranean Bread, Milk Bread and Basil Bread. The Duck & Waffle – Violet Artichoke & Parmesan Bread (left); Fera at Claridges - Stout Bread; The Dairy, Clapham – Fig & Walnut Toast; Honey & Co. – Fig, Orange & Walnut Loaf; The Dorchester London - Caraway Seed Bread and Basil Bread; The Knightsbridge Lounge at the Park Tower Hotel - Seaweed Bread

Flavoured Bread


Using thefoodpeople’s unique menuwatching tool, we found these breads from current menus across the country. Catalan Tomato Bread - Purefoy Arms, Preston Candover, Hampshire Smoked anchovies served on a tomato bread drizzled with extra virgin olive oil - Salvador & Amanda Sautéed Duck Liver Peach, Walnut and Ginger Bread - The Burlington Pan fried mackerel fillet with herb bread - Carom at Meza Onion bread with homemade crème fraîche butter - Grain Store Harts Bakery save Saturdays for their batches of Olive, Lemon & Rosemary, and Raisin & Fennel Leakers Bakery have one of the best ranges of speciality bread - Raisin & Walnut, Cheese & Cider, Chilli Cheese & Beer, Crunchy Date (also known as the Jurassic Foot), Cheese & Nut Loaf, Foccacia, Pugliese, Onion Bread, Pesto Bread and New York Deli Rye. East Bristol Bakery have a hearty Potato & Rosemary Sourdough Speciality Breads bake a Sourdough & Onion Roll, a delicious alternative burger bun, hand shaped and rustically presented with a rich sourdough flavour and hint of onion, a great accompaniment for any filling.

Taco Mania


•  Cleansing!

•  Fine dining

•  Fast food

•  Authentic

•  Beautiful

•  Portion control


we’re seeing….

Taco Mania!



Taco Mania


Let’s start with the Taco Cleanse! Yes, it’s real. Just follow the meat-free, dairy-free taco diet for 30 days and the pounds will fall off! All the recipe provided in the book of the diet are strictly vegan, so we have a hunch that that’s got more to do with the weight loss, rather than the taco thing per se! Casa Enrique in NYC is a 1 star Michelin eatery from Cosme Equilar. Authentic, slow-cooked meats fill these bite-sized flavour-packed tacos and include slow-cooked brisket (suadero), cow tongue (lengua) and home made spiced crumbled chorizo. www.henrinyc.com/casa-enrique.html Mesa Coyoacon in NYC have a delicious De Camaron - Shrimp sautéed with salsa borracha (made with dark Mexican beer), garlic and Tequila Reposado, topped with cilantro and avocado. Now we’re talking! http://www.mesacoyoacan.com/ Cascabel Taqueria in NYC is a very chic-looking diner created by restaurateur Davic Chong and interior designer Elizabeth Gaudrea. Here they serve the must-try Al Pastor - chipotle achiote marinated pork butt / grilled pineapple / avocado / sautéed onions / paprika / epazote. http://www.cascabeltaqueria.com/ Trejo’s Tacos is a new opening in LA where you get vegan tacos – a great place to eat out if you’re following the Taco Cleanse!!! http://www.trejostacos.com/#home Amor Y Tacos in LA has a short rib taco topped with the delicious-sounding burnt habanero crema, caramelised onion, queso fresco, micro cilantro, pickled radish. http://amorytacos.com/ Petty Cash Taqueria in LA will have you drooling over their choices which include Grilled Maitake Mushroom - blue corn tortilla, baby spinach, garlic oil, rooftop pepper sauce; Charcoal Grilled Octopus - chile de arbol, peanuts, jack cheese, avocado or the infamous Baja Fish Taco - Negra Modelo beer-battered mahi-mahi, pico de gallo, cabbage, crema. http://pettycashtaqueria.com/menu/mid-city La Taqueria in San Francisco is serving a double-layer taco. Soft on the outside crunchy on the inside. It’s less messy that way! www.facebook.com/LaTaqSF?_rdr=p

Taco Mania


Padrecito is a seasonal Mexican restaurant in the heart of San Francisco’s Cole Valley neighbourhood. Go here for a taste of their Tacos Dorados Guajillo - adobo braised chicken, stewed black beans, queso oaxaca, shredded little gems y salsa mexicana in a crispy tortilla; salsa fresca. http://www.padrecitosf.com/ Mamacita’s menu is amazing and includes goat and duck tacos! Marin sun farms goat with crispy broccolini, crema mexicana, pickled onions, manchego & avocado / mary’s duck leg carnitas with quince-arbol marmalade, refried black beans & chicory salad. www.mamacitasf.com Closer to the Mexica border in Houston, chic surroundings may way for truly tasty, authentic dig-in tacos. Gerado’s Drive-In is where you’ll find their speciality – De Cabeza. Order a pound of cachete – silken, mild cheek and scoop the glossy meat into a warm tortilla and top with cilantro and onions, finished with a spicy-cool drizzle of the house green sauce. https://www.facebook.com/Gerardos-Drive-In Laredo Taqueria are synonymous with their breakfast tacos – oh yes, tacos for breakfast are absolutely fine! Known for its barbacoa, it also does a killer spicy chicken taco. Smear the house-made flour tortilla with refried beans; it’ll keep the savoury stew from soaking through. H&H Car Wash and Coffee Shop is THE place to go for the potato and egg breakfast taco consisting of starchy cubes of potato, crisp on the corner and pillowy in the middle and scrambled egg hot off the stove. Wahaca’s Tomasina Myers describes tacos as “gluten-free, multi-layered and textured and an easy, portable way to eat slow-cooked meats and delicious grilled vegetables, tacos are the undisputed street food champion” and is calling 2016 The Year of the Taco. Gilmore’s in Cornwall might not be your first thought destination for tacos in the UK, but this café with a mini golf course is drawing people in. Elsie Pinniger’s menu includes some superb tacos such as slow-braised brisket, fish (Estrella beer-battered catch of the day), pulled pork or vegetarian, all served with salsa, house slaw and radish, pickle, herbs and lime. Elsie uses Cornish meat and Newquay fish and she makes her own soft-shell tacos.

Best of ‘New on the Shelves’


•  Intelligent health

•  On-the-Go Breakfast solutions

•  Protein-packed snacks

•  Non-dairy desserts

•  Savoury snacking

•  Better butter!

Best of ‘New on the Shelves’


Fa-Va Roasted Broad Beans Snack for children in Australia is marketed under The Happy Snack Company brand name. The product comes in three flavours: Pizza, BBQ and Lightly Salted and is nut-free and gluten-free. Ta dah! Everyone’s happy. Smoked butter from Aeon Co. Ltd is made with smoked apple chips – delicious! Sold in Australia. Quaker Gluten-Free 1 minute Oats are a porridge revelation for the sufferers of coeliac disease. Ben & Jerry’s launched their Non-Dairy frozen dessert in four flavours: Peanut Butter & Cookies, Coffee Caramel Fudge, Chocolate Fudge Brownie and Chunk Monkey. Hellman’s went egg-free with their mayo as well as introducing 3 varieties of organic options: mayo, dressing and sandwich spread. Protein-packed snacks are being pushed everywhere, and this year’s Winter Fancy Food Show in the USA saw the launch of Chirido’s snacks made with cricket flour in Spicy Mole flavour. Little Red Dot launched Bak Kwa, a Southeast Asian street snack originating from Singapore and Malaysia. The dried meat snacks are available as pork, turkey, spicy candied bacon and chipotle beef. Ferrero France S.A. has now entered the French market of breakfast cookies with the launch of new Nutella Chocolate Filled Bars. It’s a baguette shaped wafer biscuit shell with creamy Nutella filling sprinkled with crumbs of crunchy bread wafer.

wait, there’s more!


More opportunities with foodwatching Before you go, don’t forget about thefoodpeople’s other services. We are experts in helping food businesses inspire, create and develop new and inspirational food ideas, concepts and products that will excite your consumers. We do this through our unique process of food idea generation. So for help in turning insight into ideas and ideas into products drop an e-mail to: charles@ thefoodpeople.co.uk

inspiring you…


...to catch the next wave – before it catches you!

Feeling Inspired?

... to take action now before someone else does!

Quarterly Trend Summary January – March

2016

foodwatching


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