“Ancient grains (such as Fonio and Tritordeum) that support sustainability and local farming communities are also starting to break through.”
We recently attended Food Matters Live and the Restaurant and Takeaway Innovation Expo at ExCeL London to spot trends, network and discover new product innovations.
From prosecco vans and payment options to sustainability and food waste, The Restaurant and Takeaway Innovation Expo drew the entire foodservice industry together. Each year, the show attracts industry leaders from our favourite takeaway outlets such as Just Eat and Dominos, as well as EasyJet sister company, EasyFood.
Similarly, Food Matters Live connected like-minded people working in food, drink and nutrition, offering innovations, revolutionary ideas and powerful industry insight, to change the future of food, drink and the health of the planet for the better. The event offered a programme of live demonstrations with unique ingredient suppliers, awards, networking opportunities, and educational seminars.
Recognising opportunities in a consumer-driven market was a key theme at this year’s event. Health and wellness were high on the agenda and food and drink products are becoming less processed, with natural alternatives the norm. Research suggests that 60% of consumers now avoid artificial flavours and colours, with 22% of us now classed as ‘sugar conscious’. Consumers are seeking functionality in their food, opting for natural ingredients such as CBD, apple-cider vinegar, kombucha, and raw, organically sourced alternatives that claim to have health benefits. And if there’s one trend consistently on the rise, its veganism.
We participated in an informal table talk with Dr. Carys Bennett, senior corporate liaison at PETA, who examined the boom in veganism and offered valuable insight into the ever-changing vegan market. Interestingly, we found that during Veganuary 2019, an astonishing 85% of sign-ups were female, suggesting more efforts could be made in promoting plant-based lifestyles to men.
Moreover, we discovered that flexitarians make up a third of UK consumers. If you aren’t familiar with the term, it describes those that primarily follow a vegetarian diet, but occasionally eat meat and fish. Some see the idea as an excellent way to kick start a more conscious diet or make an impact on the environment, whilst others view flexitarianism as a conflict between vegetarianism and meat eating. But despite this, there is no disputing that veganism is one of the most significant and evolving food trends to date, and by 2025, it’s forecast that a quarter of Brits will either be vegetarian or vegan.
Another prevailing topic in today’s food industry is the rise in childhood obesity. In a seminar with Caroline Cerny, alliance lead at Obesity Health Alliance, we explored the problems surrounding TV advertising and how the current restrictions to protect children aren’t as ‘restrictive’ as they appear. In a recent study, Obesity Health Alliance found that during this year’s Britain’s Got Talent, (with over 750k child viewers) one in three adverts displayed high fat, salt and sugar (HFSS) content. This was practically alarming considering that just four minutes’ exposure to HFSS can cause consumers to eat an extra 60 calories.
What’s more, sporting brands continue to partner with fast food brands, and despite the UK’s set regulations, this kind of advertising often appears directly outside schools. Though it’s not all doom and gloom, Transport for London (TFL) is already moving in the right direction by placing ad-restrictions on junk food across all TfL networks. Bravo!
FUTURE PLANS
To tackle obesity, The Obesity Health Alliance plan to enforce an evening watershed across all media outlets – with no exceptions. Plus, a review of regulations in order to sanction those who don’t comply. Astonishingly, these regulations could save a staggering £1.9 billion in health costs.
Heading over to The Restaurant and Takeaway Innovation Expo, a key theme amongst food and drink exhibitors were products claiming to have added health benefits, with a focus on low and no alcohol. Companies such as The Mocktail Company offered an array of non-alcoholic pre-made cocktails, placing emphasis on their use of natural flavours from ‘real’ fruit, as opposed to artificial. The benefits acquired from organic ingredients, both in flavour and quality, were particularly popular and a large selling point for a number of drinks companies. Not a surprise when research indicates a tremendous rise in the health-conscious consumer.
What can we expect for 2020?
Consumer behaviour is certainly a huge driving force in ingredient and product innovation. Health, wellness and sustainability are increasingly front of mind, shaping today’s industry. Non-alcoholic drinks, premium mixers, and naturally sourced alcohol are on the up. Ancient grains (such as Fonio and Tritordeum), that support sustainability and local farming communities are also starting to break through.
Overall, it is all about functional food and drink that helps to serve a purpose, whether that’s for our planet or for ourselves, as consumers, we always want more from our products.
From self-heating coffees to omega-3 gummy bears and insect advent calendars, 2020 is in for a whole host of revolutionary consumables.
You heard it here first.
