Here, I look at ten of the hottest trends taking hold across the food and beverage industry right now.
Hot vending – Let’s Pizza are machines creating hot pizza from scratch in a vending machine on the street in three minutes. The way forward for fast-food burgers and even steaks?
Growing without soil – the new BBC programme Tomorrow’s Food talks about growing plants in Rockwool rather than soil – this holds more water, no bacteria and each plant can be dosed individually with the correct amount of plant food.
Specialist food and drink for the elderly – The National Institute for Agricultural Research (INRA) in Dijon, France investigated the sense of smell and taste of 559 people between the ages of 65 and 99 and in 57% of those tested, either the sense of smell or taste were impaired. This can lead to a decline in appetite and meal enjoyment. Consequently, to help prevent the onset of malnutrition and malnourishment, there is a need to develop food products that fit the sensory capacities of the elderly.
Tree waters – who would have thought a year ago that this would be such big business? Now birch waters, maple waters and others are considered among the healthiest way to rehydrate. Keep a look out for our Skype interview with Paul Lederer of Tapped for the low down on this emerging sector in the new year.
3D printing – no longer just shapes, now we can have flavour too. One German company, called Katjes, has taken things up a notch by creating the world’s first 3D printer for gum candy. Now you can create your very own gummy candy in the shape, flavour, and size desired. Bastian Fassin, CEO of Katjes, teamed up with Melissa Snover, who is an entrepreneur and the founder of an organic confectionery brand called Goody Good Stuff. They have created a 3D food printer called The Magic Candy Factory.
Ginger – ginger is making an appearance in everything from ginger beer to chocolate confectionery, teas and ready meals. It has the trust factor and yet adds a little spice to well known food and drinks.
Salty fruit flavours – Sensient predicts salted satsuma lemonade as a flavour to watch in 2015. “The surprisingly refreshing Vietnamese salted lemonade creates the perfect mix of the sweet, old-fashioned summertime favourite – with a salty update,” the company says. Finally, Virginia Dare recommends strawberry rhubarb, “an old-fashioned comfort food flavour”.
Samphire – yes that salty seaweed that you can pick from freshwater creeks by the seashore. The perfect new vegetable – already on sale in Marks & Spencer.
Gin and new tonics – it has to be said vodka has faded into the melée of flavoured spirits but G&T is the number one most popular alcoholic drink right now and premium tonic waters such as those by Fever-Tree are big business with authentically sourced flavours such as lemon and elderflower taking centre stage. See our cover story interview with Charles Rolls and Tim Warrillow of Fever-Tree in the next issue of Beverage Innovation magazine.
Praline ice cream – a heavenly mix of nuts and indulgent creaminess, nougat chewy and with the perfect mouthfeel and aftertaste. Thanks to Häagen-Dazs, Ben & Jerry’s, Lick and all manufacturers taking ice cream to the next level.
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