Fis trend-book-2015-v1- slideshare prep

• 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 entrepreneurial
talent 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 missing
Please 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_CITY
Now we can exercise
anywhere with everyone.
Flex in the City is a work
out class that uses shop
corners and doorways
at 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.

| TREND BOOK 201516

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!
FOOD&BEVERAGETRENDS:INFLUENCINGCUISINES

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.
FOOD&BEVERAGETRENDS:INFLUENCINGCUISINES

| 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…
FOOD&BEVERAGETRENDS:NOTONTHEHIGHSTREET

Latest Polo Ralph Lauren
store to open on Fifth
Avenue, NYC: Home to the
first ever Ralph’s Coffee.
Designer coffee anyone?
FOOD&BEVERAGETRENDS:NOTONTHEHIGHSTREET

| TREND BOOK 201523

Aroma Fork
The 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.
FOOD&BEVERAGETRENDS:THETASTEOFTECHNOLOGY

| 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.
FOOD&BEVERAGETRENDS:THERISEOFTHESPECIALIST

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?

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

| 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.
FOOD&BEVERAGETRENDS:POWERTOTHEPROTEIN

22 West Road
Bury St Edmunds
Suffolk
IP33 3EJ
UNITED KINGDOM
Tel: 01284 705 787
Email: info@foodinnovationsolutions.com
@InnovationsFood
Food Innovation Solutions
www.foodinnovationsolutions.com

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