Millennials consider food to be an important part of their personal identity and closely follow food trends. They are more likely than older generations to research and try new food trends. Most millennials share photos of food on social media and are more inclined to share unique or unusual dishes. With the proliferation of online food photos, consumers now expect food to be visually appealing and artistically presented, leading to a focus on innovative and artistic food photography and plating among chefs and restaurants.
Verbraucher weltweit werden beim Lebensmittelkauf von zwei übergeordneten Konsumtrends beeinflusst: Dem Wunsch nach einer nachhaltigen, ressourcensparenden Ernährungsweise und der Sehnsucht, den eigenen Individualismus auf dem Teller auszudrücken. Rund um diese Meta-Trends hat die Kommunikationsagentur Edelman.ergo im Rahmen der „Internationalen Grünen Woche“ 16 globale Lebensmitteltrends veröffentlicht.
An overview of the top 12 food trends for 2016, originally completed at the beginning of 2016. For each trend Symrise analyzes the source of inspiration and the top consumes related to the trend. We then look at which industry publications are picking up on the trend, menu examples, news stories and finally the Symrise take on the trend.
TASTING COLORS & EXPLODING DRINKS: Future beverage trends from New York City ...sparks & honey
Beverages have always played a fundamental role in society, from the quintessential “social” tissue, to providing energy and nutrition, to offering plain and simple fun. There is a beverage for every occasion, need, ritual, and generation, and we continue to reimagine what we make, as well as why and how we make them.
Will future beverages be able t o elicit on-demand emotions? Will packaging be zero waste? Will beverages be liquid a t all? These are the questions that Makers in molecular mixology, biolabs, and food-tech startups are asking themselves today. Their answers will no doubt drive our future.
To better understand what’s ahead, sparks & hone y recently partnered with PepsiCo’s Creator team—a catalyst group on a mission to explore the edges of culture & co-create innovative experiences across the cultural landscape—and Toronto-based i&j to create a pop-up lab a t World Maker Faire in New York City. The lab was designed to learn from Makers through moderated discussions, surveys, and hands-on experimentation. This report offers five trends based on our experience with NYC Makers. There is no question that when it comes to the future, we turned to the right community to collaborate and imagine a new world of beverages.
Verbraucher weltweit werden beim Lebensmittelkauf von zwei übergeordneten Konsumtrends beeinflusst: Dem Wunsch nach einer nachhaltigen, ressourcensparenden Ernährungsweise und der Sehnsucht, den eigenen Individualismus auf dem Teller auszudrücken. Rund um diese Meta-Trends hat die Kommunikationsagentur Edelman.ergo im Rahmen der „Internationalen Grünen Woche“ 16 globale Lebensmitteltrends veröffentlicht.
An overview of the top 12 food trends for 2016, originally completed at the beginning of 2016. For each trend Symrise analyzes the source of inspiration and the top consumes related to the trend. We then look at which industry publications are picking up on the trend, menu examples, news stories and finally the Symrise take on the trend.
TASTING COLORS & EXPLODING DRINKS: Future beverage trends from New York City ...sparks & honey
Beverages have always played a fundamental role in society, from the quintessential “social” tissue, to providing energy and nutrition, to offering plain and simple fun. There is a beverage for every occasion, need, ritual, and generation, and we continue to reimagine what we make, as well as why and how we make them.
Will future beverages be able t o elicit on-demand emotions? Will packaging be zero waste? Will beverages be liquid a t all? These are the questions that Makers in molecular mixology, biolabs, and food-tech startups are asking themselves today. Their answers will no doubt drive our future.
To better understand what’s ahead, sparks & hone y recently partnered with PepsiCo’s Creator team—a catalyst group on a mission to explore the edges of culture & co-create innovative experiences across the cultural landscape—and Toronto-based i&j to create a pop-up lab a t World Maker Faire in New York City. The lab was designed to learn from Makers through moderated discussions, surveys, and hands-on experimentation. This report offers five trends based on our experience with NYC Makers. There is no question that when it comes to the future, we turned to the right community to collaborate and imagine a new world of beverages.
This short presentation scrapes the surface of what's going on in the frozen snacks category. It offers some consumer insights as well as trends affecting frozen snacks.
This month in our ongoing FringeStream series, our monthly magazine exploring how the fringes of culture are shaping mass behaviors, we're digging into the a topic that tempts us all: FOOD. In gaining an understanding of FringeStream Food, we've unearthed some interesting findings that recognize how the simultaneous celebration of food culture and turmoil of traditional food systems have led to mainstream confusion over what to eat. Find out how empowered groups are moving beyond our over reliance on over-processed convenience food to create new opportunities and an increasing Appetite for Conviction.
Perfect Food: The Silicon Valley Food MovementTrung Ho
What would the food system look like if we started over?
That's the question that investors, entrepreneurs, and food scientists in Silicon Valley are asking as they've been working towards creating a more sustainable food system as the global population inches closer to 9.6 billion by 2050. Mayonnaise without eggs? Real-tasting meat made from plants? Living a healthy life on a nutritious drink alone? Food from the Silicon Valley Food Movement may sound crazy, but they're becoming more and more popular as large groups of investors, chefs, environmental and animal activists, consumers, and just about all walks of life are gravitating towards the idea that food can and should be healthy, tasty, and help make a positive difference in the world's future.
This report looks at the different food startups and its corresponding trends/driving factors, as well as its implications for big food brands. This report also takes a look at related food trends and its manifestations that are occurring outside of Silicon Valley.
The Forecast // Millennials & Food is the second edition of a series of consumer trends & insights reports. This sample is an overview of Millennial consumers' attitudes towards their food and what responses are offered by brands and companies to cater to these new needs.
By the year 2050, the world’s population is projected to swell to 9 billion. 80% of us will be urban-dwellers. Demand from developing countries for a wider range of foods is on the rise. Experts estimate that we will need new farmland larger than the size of Brazil to produce enough to meet the demands of growing populations.
Food security therefore represents one of the single biggest challenges of our future, with environmental, economic, political, and lifestyle implications.
How will we fix our broken and unsustainable systems of industrial food production to serve the needs of an ever-growing planet? In what ways will we rethink food via new practices and new technologies? This latest report from the Institute for Customer Experience considers how we are re-imagining our food practices in order to project anew our collective, global future.
When it comes to food, the majority of world's population has experience it. Without food
a human can resist up to 2 months.
However is the indispensable to keep in good condition and
functioning as what we are. "Everything comes by sight", a saying; We all want to see us great
and for that we must take care what you eat... or at least way in which we do it. The number of
times that food is consumed every day and portions are equally important to exercise and avoid
sedentary lifestyle.
Keeping a close eye on how our society becomes more conscientious about food waste and taking a look at the various solutions startups work out to hack the flawed system gives us an early glimpse into how positive shifts happen in the world. Food waste is a fascinating topic, and only partly because the current numbers and existing processes are outrageous.
Until 2009, there was not much deep information to be found about the exact scale and nature of the food loss and waste in the world. Published that same year, Tristam Stuart’s book, Waste: Uncovering the Global Food Scandal provides a sobering trip to the reality of food. It also highlights an incredibly important fact: with small, common sense tweaks in habits and processes, the current grave situation can be turned on its head and solve the problem of the 842 million people living in hunger around the world too.
The Next Idea International Restaurant and Food Trend Forecast 2018Robert Ancill
The Next Idea (TNI) anticipates 2018 to be a very exciting year as the ever-changing restaurant and food landscape adjusts itself towards an uncertain yet deeply curious and discerning consumer.
This Presentation represents the authoritative guide to the most significant food trends anticipated in 2018.
2016; a year in which we will be noticing the transformation the Food & Beverage industry is undergoing even more. Not only on a global but also on a local level, both from a societal and a personal perspective, innovative while traditional at the same time, and even more dynamic and complex than ever. While we have headed into this exciting new year yet, please let us introduce you to the trends we see.
Globalization has resulted in increase in
availability and diversity of food, not necessarily
making access to food universal.
This kind of phenomenon is more visible in urban areas where food preferences are influenced by the purchasing power of individual among high income groups.
With the coming in of large multinational fast-food and supermarket chains, there is competition for market share of food purchasers.
Macro Trends from Expo West (April 2015)MBGenhance
“Natural” is becoming one of the most alluring terms for both consumers and marketers. As more people seek to lead healthier lives, they’re increasingly turning to toxin-free, natural products. Indeed, the market for natural products has surged in recent years and continues to grow: U.S. consumer sales of natural, organic and healthy products are forecast to grow 64% from $153 billion in 2013 to $252 billion in 2019, a rate nearly double that of mainstream consumer packaged goods, according to New Hope Natural Media, the organizer of Expo West.
This report is based on findings from Expo West, the world’s largest natural, organic and healthy products event. Expo West, which took place March 4-8 in Anaheim, California, brought together more than 71,000 industry members and over 2,700 exhibiting companies. With dozens of panels and hundreds of networking events, Expo West is ground zero for emerging trends and innovative products.
For how long can the world’s agro-alimentary system be sustained? It is estimated that our global population is set to reach nine billion by 2050. Demand for food products will double by then, with an increased need for more animal proteins and processed foods. As a direct result, the food-processing sector is now gearing up to address how we are going to feed a population that is growing at a rate never experienced before by mankind.
This short presentation scrapes the surface of what's going on in the frozen snacks category. It offers some consumer insights as well as trends affecting frozen snacks.
This month in our ongoing FringeStream series, our monthly magazine exploring how the fringes of culture are shaping mass behaviors, we're digging into the a topic that tempts us all: FOOD. In gaining an understanding of FringeStream Food, we've unearthed some interesting findings that recognize how the simultaneous celebration of food culture and turmoil of traditional food systems have led to mainstream confusion over what to eat. Find out how empowered groups are moving beyond our over reliance on over-processed convenience food to create new opportunities and an increasing Appetite for Conviction.
Perfect Food: The Silicon Valley Food MovementTrung Ho
What would the food system look like if we started over?
That's the question that investors, entrepreneurs, and food scientists in Silicon Valley are asking as they've been working towards creating a more sustainable food system as the global population inches closer to 9.6 billion by 2050. Mayonnaise without eggs? Real-tasting meat made from plants? Living a healthy life on a nutritious drink alone? Food from the Silicon Valley Food Movement may sound crazy, but they're becoming more and more popular as large groups of investors, chefs, environmental and animal activists, consumers, and just about all walks of life are gravitating towards the idea that food can and should be healthy, tasty, and help make a positive difference in the world's future.
This report looks at the different food startups and its corresponding trends/driving factors, as well as its implications for big food brands. This report also takes a look at related food trends and its manifestations that are occurring outside of Silicon Valley.
The Forecast // Millennials & Food is the second edition of a series of consumer trends & insights reports. This sample is an overview of Millennial consumers' attitudes towards their food and what responses are offered by brands and companies to cater to these new needs.
By the year 2050, the world’s population is projected to swell to 9 billion. 80% of us will be urban-dwellers. Demand from developing countries for a wider range of foods is on the rise. Experts estimate that we will need new farmland larger than the size of Brazil to produce enough to meet the demands of growing populations.
Food security therefore represents one of the single biggest challenges of our future, with environmental, economic, political, and lifestyle implications.
How will we fix our broken and unsustainable systems of industrial food production to serve the needs of an ever-growing planet? In what ways will we rethink food via new practices and new technologies? This latest report from the Institute for Customer Experience considers how we are re-imagining our food practices in order to project anew our collective, global future.
When it comes to food, the majority of world's population has experience it. Without food
a human can resist up to 2 months.
However is the indispensable to keep in good condition and
functioning as what we are. "Everything comes by sight", a saying; We all want to see us great
and for that we must take care what you eat... or at least way in which we do it. The number of
times that food is consumed every day and portions are equally important to exercise and avoid
sedentary lifestyle.
Keeping a close eye on how our society becomes more conscientious about food waste and taking a look at the various solutions startups work out to hack the flawed system gives us an early glimpse into how positive shifts happen in the world. Food waste is a fascinating topic, and only partly because the current numbers and existing processes are outrageous.
Until 2009, there was not much deep information to be found about the exact scale and nature of the food loss and waste in the world. Published that same year, Tristam Stuart’s book, Waste: Uncovering the Global Food Scandal provides a sobering trip to the reality of food. It also highlights an incredibly important fact: with small, common sense tweaks in habits and processes, the current grave situation can be turned on its head and solve the problem of the 842 million people living in hunger around the world too.
The Next Idea International Restaurant and Food Trend Forecast 2018Robert Ancill
The Next Idea (TNI) anticipates 2018 to be a very exciting year as the ever-changing restaurant and food landscape adjusts itself towards an uncertain yet deeply curious and discerning consumer.
This Presentation represents the authoritative guide to the most significant food trends anticipated in 2018.
2016; a year in which we will be noticing the transformation the Food & Beverage industry is undergoing even more. Not only on a global but also on a local level, both from a societal and a personal perspective, innovative while traditional at the same time, and even more dynamic and complex than ever. While we have headed into this exciting new year yet, please let us introduce you to the trends we see.
Globalization has resulted in increase in
availability and diversity of food, not necessarily
making access to food universal.
This kind of phenomenon is more visible in urban areas where food preferences are influenced by the purchasing power of individual among high income groups.
With the coming in of large multinational fast-food and supermarket chains, there is competition for market share of food purchasers.
Macro Trends from Expo West (April 2015)MBGenhance
“Natural” is becoming one of the most alluring terms for both consumers and marketers. As more people seek to lead healthier lives, they’re increasingly turning to toxin-free, natural products. Indeed, the market for natural products has surged in recent years and continues to grow: U.S. consumer sales of natural, organic and healthy products are forecast to grow 64% from $153 billion in 2013 to $252 billion in 2019, a rate nearly double that of mainstream consumer packaged goods, according to New Hope Natural Media, the organizer of Expo West.
This report is based on findings from Expo West, the world’s largest natural, organic and healthy products event. Expo West, which took place March 4-8 in Anaheim, California, brought together more than 71,000 industry members and over 2,700 exhibiting companies. With dozens of panels and hundreds of networking events, Expo West is ground zero for emerging trends and innovative products.
For how long can the world’s agro-alimentary system be sustained? It is estimated that our global population is set to reach nine billion by 2050. Demand for food products will double by then, with an increased need for more animal proteins and processed foods. As a direct result, the food-processing sector is now gearing up to address how we are going to feed a population that is growing at a rate never experienced before by mankind.
Today's foodies want less meat, more veg and sustainable, zero-waste options. Read more about the 20 trends that will dominate higher ed dining in 2020 in this enlightening SlideShare.
While obesity has been called a disease and an epidemic, it’s becoming more obvious that
it will take a multi-factorial effort to address the challenge of the overweight around the globe. And just as no one wakes up one morning 100 pounds overweight—it happens incrementally, day by day and year by year—there is no magic solution that will
suddenly stem the tide.
"The Future of Food," a trends report by Hong Kong based communications firm CatchOn, has identified macro movements, hot spots, personalities, ingredients, design trends and the buzzwords shaping the food scene today.
The 7 Business Lessons Every Entrepreneur Should Know in the First YearJarrett Franklin
Jarrett Franklin has volunteered with organizations that are related to his career. He earned a master’s degree in Brookline. His professional background includes health, fitness, and exercise science. Volunteering could benefit your career as well as your personal life.
Try Yoga For Thyroid And Lead A Better Life : Jarrett FranklinJarrett Franklin
Yoga asanas are considered to be an effective natural remedy for dealing with thyroid disorders. While it may not be able to cure the condition instantly, it can help in keeping the glands healthy and regulate metabolism, thereby preventing any further complications
Jarrett franklin :Tips and tricks for stay healthy stay happyJarrett Franklin
Jarrett Franklin is one of powerful nutrition and dietitian in Georgia. Jarrett Franklin wants to suggest balancing healthy life need to include a wide variety of nutritious in daily life.
Jarrett Franklin as a professional Dietitian & Nutritionist shared many health related articles. Jarrett Franklin shared some simple fitness tips that help to make healthy & fit.
Jarrett franklin : Sneaky ways work out without hitting the gymJarrett Franklin
Jarrett Franklin Dietitian & Nutritionist specializing in helping individuals with disordered eating, weight management, and nutrition for the prevention/management of illness.
Roti Bank Hyderabad: A Beacon of Hope and NourishmentRoti Bank
One of the top cities of India, Hyderabad is the capital of Telangana and home to some of the biggest companies. But the other aspect of the city is a huge chunk of population that is even deprived of the food and shelter. There are many people in Hyderabad that are not having access to
Ang Chong Yi Navigating Singaporean Flavors: A Journey from Cultural Heritage...Ang Chong Yi
In the heart of Singapore, where tradition meets modernity, He embarks on a culinary adventure that transcends borders. His mission? Ang Chong Yi Exploring the Cultural Heritage and Identity in Singaporean Cuisine. To explore the rich tapestry of flavours that define Singaporean cuisine while embracing innovative plant-based approaches. Join us as we follow his footsteps through bustling markets, hidden hawker stalls, and vibrant street corners.
At Taste Of Middle East, we believe that food is not just about satisfying hunger, it's about experiencing different cultures and traditions. Our restaurant concept is based on selecting famous dishes from Iran, Turkey, Afghanistan, and other Arabic countries to give our customers an authentic taste of the Middle East
2. The world of food and drink in 2015 is
exciting yet contentious. Consumers have
never known such an abundance of choice,
and food has probably never been so central
to popular culture—yet its future has rarely
seemed so controversial.
The international Expo Milano 2015, with
the theme “feeding the planet, energy for
life,” is one of many events where innovators
have gathered to ask: with the global
population projected to rise to 9.6 billion by
2050, how can the food production system
adapt and thrive?
Food Drink
FOOD + DRINK 2INTRODUCTION
Photography by David Sykes
3. FOOD + DRINK 3INTRODUCTION
In the short term, social and technological changes are transforming
our relationship with food. Technological innovations such as genetically
modified organisms (GMOs) are creating novel products while fueling
new anxieties and ethical quandaries. Consumers are gaining an
understanding of the links between childhood obesity and food policy,
bringing conversations about food into the political mainstream.
As food imagery proliferates on social media, more consumers are
“eating with their eyes” than ever before, and raising their expectations
to match. Food events such as MAD in Copenhagen, Bitten in New
York, and SouthBites at South by Southwest in Austin have emerged
not just as industry forums, but also as venues for a broader cultural
conversation.
“Food is becoming more important to people’s lives and their sense of
identity,” says Sam Bompas of experiential food design duo Bompas
& Parr. “The use of social media means that people use food to find a
sense of personal identity, and perform their identity on an ongoing
basis through photographing what they are eating.”
Food trends also race across the world faster than ever before. Brands
that might have remained local and undiscovered are rapidly brought to
attention by the Instagramming masses, forever in search of the next
novel image. A July 2015 study conducted for this report by SONAR™,
J. Walter Thompson’s proprietary research and insights arm, found
that 75% of millennials say they are among the first in their families to
research and try new food trends, and 80% are more likely to share
photos of food if it is interesting and unique.
Photography by David Sykes
4. FOOD + DRINK 4INTRODUCTION
But as the sharing of food imagery accelerates, we’re also seeing calls
for the food system as a whole to slow down, and take stock of its
role in supporting the health of our bodies and the planet. Issues such
as localism and responsible sourcing have become key differentiators
for brands seeking to connect with ethically minded consumers, who
increasingly view food as part of a holistic system.
As beauty standards shift to emphasize strength and fitness, these
are becoming aspirational qualities, and consumers are turning away in
droves from “diet” messaging. Only 28% of US millennials and 13% of UK
millennials said products labeled “diet” were “very appealing,” placing
the term among the least compelling food marketing claims covered in
our study. In June 2015, Nestlé’s Lean Cuisine became the latest brand
to disavow weight-loss marketing.
Going forward, brands will have to carefully balance consumers’ desire
for novelty with a commitment to ethics, transparency and health. With
all this in mind, we take a qualitative look at the broad shifts currently
shaping our perceptions of food and drink—and emerging trends to
watch across these categories.
Photography by David Sykes
5. FOOD + DRINK 5INTRODUCTION
Food Politics
Public awareness of the politics of food
and nutrition has slowly built in recent
years, fueled by the success of films such
as 2008’s Food, Inc. and public initiatives
including Michelle Obama’s Let’s Move!
campaign. Today, a grassroots movement
against unhealthy eating has acquired the
sort of urgency that in previous decades
characterized the seeking of cancer cures
or reducing smoking.
In the UK, celebrity chef Jamie Oliver is spearheading Food Revolution
Day, “a global campaign to put compulsory practical food education on
the school curriculum” that held its first worldwide event in May 2015.
Two months later, Tesco made a public declaration of its stance on the
health risks of added sugars for children, banning lunchbox-size packs
of Capri-Sun and Ribena drinks.
The 2014 documentary Fed Up, narrated by news anchor Katie Couric,
reflects growing public skepticism about the effects of conventional
branded foods on children’s health. Our SONAR™ survey found that
81% of US millennials believe large food brands pursue policies that
make Americans less healthy.
Food innovators are challenging the assumption that healthy food
must be expensive and time-consuming to prepare. Noted chefs
Roy Choi and Daniel Patterson have announced plans for a chain of
fast-food restaurants called Loco’l, delivering healthy burgers with a
delicious umami flavor for only $4. The first location will open in the
Los Angeles neighborhood of Watts, and the second in San Francisco’s
Tenderloin. As many as 28 additional locations are planned by 2017.
Photography by David Sykes
6. FOOD + DRINK 6INTRODUCTION
No More Waste
Amid rising awareness of the relationship
between food and the environment, both
brands and consumers are doing more
to combat food waste. According to the
Consumer Goods Forum (CGF), if food waste
were a country, its carbon footprint would be
third only to those of the US and China.
The 400 retailer and manufacturer members
of the CGF have pledged to halve food waste
by 2025.
In 2014, French supermarket Intermarché promoted its commitment to
reducing waste, while boosting its bottom line, with its Inglorious Fruits
and Vegetables campaign. The initiative sold imperfect-looking fruits
and vegetables to consumers at 30% below the standard retail price,
resulting in a 24% increase in store traffic. Swedish-Filipino startup FoPo
takes overripe fruit and turns it into a dry powder with a shelf life of up
to two years.
The movement is even making inroads into upmarket dining. In March
2015, chef Dan Barber’s pop-up restaurant wastED enlisted high-profile
chefs to serve scrap-based meals to diners in Manhattan’s West Village.
Health-food chain Sweetgreen followed up by creating the limited-
edition wastED “scrap” salad, featuring standard ingredients plus kale
stems, cabbage cores and broccoli stalks—roasted in anchovy oil to
soften and flavor the dish.
Our SONAR™ survey found support for brands that engage in such
practices—74% of US and UK millennials would adopt new dietary
habits in order to reduce their impact on the planet, and 70% are willing
to pay more money for products that reuse and recycle materials.
Photography by David Sykes
7. FOOD + DRINK 7INTRODUCTION
Healthy Indulgence
In the previous decade, diners revolted
against low-fat orthodoxy, especially when
dining out, as “diet” foods were discarded
in favor of rich meats and calorie-laden
preparations. But in the 2010s, healthy foods
are back, without the subtext of self-denial.
Health and indulgence increasingly coexist in the minds of consumers.
El Rey Coffee Bar & Luncheonette in Manhattan serves vegan
chicharrones locos, a fried Mexican street snack that has been
reinvented as a healthy and delicious salad. At Los Angeles restaurant
Sqirl, lines form around the block for chef Jessica Koslow’s unique take
on breakfast food, which uses Mediterranean and Asian spices to make
irresistibly light versions of classics. “This is food whose time has come,”
declared New York Times food critic Mark Bittman.
London food-blogging duo Hemsley + Hemsley extol the virtues of
coconut oil for rich-yet-healthy desserts like their Paradise Bars,
made with creamed coconut, raw honey, and dark chocolate. And the
small brand Unreal Candy is reinventing bite-sized chocolate from the
ground up, with less sugar, no corn or soy, and natural dyes.
Photography by David Sykes
8. FOOD + DRINK 8INTRODUCTION
Cross-Sector Collaborations
As food and drink continue to accumulate
cultural cachet, more cross-sector
collaborations are happening between food
innovators and the worlds of fashion, art,
design, film and media. Brutal Magazine,
launched in August 2014, showcases talent
from a range of creative industries through
the lens of food.
Food titles such as The Gourmand and Cherry Bombe that have
launched in recent years continue to push the envelope with creative
cross-sector collaborations involving food.
For its latest cocktail range, the Artesian bar in London drew
inspiration from the 20th-century surrealist art movement, especially
Salvador Dalí, for example serving its Anti Hero drink in a vessel
based on the artist’s depiction of elephants. Bompas & Parr’s new bar
Alcoholic Architecture conceives of drinks at the scale of buildings,
creating breathable cocktail clouds using powerful humidifiers.
At Milan Design Week 2015, Wallpaper* magazine’s annual Handmade
exhibition was called Eat Me! Drink Me! Tell Me That You Love Me!
It featured design-led explorations of gastronomy such as a luxury
outdoor grill made of copper and steel by industrial designer
Konstantin Grcic and kitchen brand Valcucine, and a fantastical set of
surrealist dinnerware by designer Nigel Coates and porcelain crafters
Ginori. Also in Milan, London design practice Studio Appétit created
Things of Edible Beauty, a set of hybrid “culinary art” objects that
combine flavors, fragrances and jewelry.
Photography by David Sykes
9. FOOD + DRINK 9BY NUMBERS
X
By Numbers
Millennials consider food
to be an important part of
personal identity.
They follow food trends closely, especially in the
United States, and consider going out to eat to be a
cultural experience—signs that “foodie” behaviors
have gone mainstream.
“FOOD IS A MAJOR PASTIME FOR ME” (US/UK)
100 %
75%
50%
25%
0%
MILLENNIALS
(18–34)
74% 64%
GENERATION X
(35–49)
45%
BOOMERS
(50+)
“I CONSIDER GOING OUT TO EAT
TO BE A CULTURAL EXPERIENCE” (US)
100 %
75%
50%
25%
0%
MILLENNIALS
(18–34)
81% 68%
GENERATION X
(35–49)
53%
BOOMERS
(50+)
10. FOOD + DRINK 10BY NUMBERS
“I AM AMONG THE FIRST OF MY FRIENDS AND
FAMILY TO RESEARCH AND TRY NEW FOOD TRENDS”
100 %
75%
50%
25%
0%
MILLENNIALS
(18–34) US
MILLENNIALS
(18–34) UK
75% 57% 60%
GENERATION X
(35–49) US
50%
GENERATION X
(35–49) UK
39%
BOOMERS
(50+) US
31%
BOOMERS
(50+) UK
US UK
11. FOOD + DRINK 11BY NUMBERS
“I WOULD LIKE TECHNOLOGY TO OFFER ME MORE
ASSISTANCE IN PLANNING AND COOKING HEALTHY MEALS”
“I USE TECHNOLOGY (E.G., APPS, WEARABLES)
TO HELP ME MAINTAIN A PROPER DIET”
100%
75%
50%
25%
0%
100%
75%
50%
25%
0%
MILLENNIALS
(18–34)
57% 38%
GENERATION X
(35–49)
MILLENNIALS
(18–34)
77% 58%
GENERATION X
(35–49)
37%
BOOMERS
(50+)
19%
BOOMERS
(50+)
Millennials believe technology should
play an important role in helping them
make healthy food choices, and they
frequently share images of food and
drink on their social media profiles.
12. FOOD + DRINK 12BY NUMBERS
“I AM MORE LIKELY TO SHARE PICTURES OF MY
FOOD OR DRINK IF IT IS DIFFERENT AND UNIQUE” US/UK
100%
75%
50%
25%
0%
MILLENNIALS
(18–34)
72% 52%
GENERATION X
(35–49)
22%
BOOMERS
(50+)
“I SHARE PHOTOS ON SOCIAL MEDIA
OF FOOD…” US/UK
100 %
75%
50%
25%
0%
MILLENNIALS
(18–34)
MILLENNIALS
(18–34)
52% 48% 35%
GENERATION X
(35–49)
31%
GENERATION X
(35–49)
11%
BOOMERS
(50+)
11%
BOOMERS
(50+)
…I HAVE PREPARED FOR
MYSELF AT HOME
…I ORDER AT A
RESTAURANT
13. FOOD + DRINK 13BY NUMBERS
US consumers believe that high-
protein products are healthiest,
while low-fat claims are more
compelling for UK consumers.
Consumers think that sugar is less healthy than
carbohydrates in general, and small yet significant
minorities of consumers believe that products high
in “good fats” are healthier than any of the above.
32%
33%
25%
4%
7%
9%
22%
UKHIGH IN PROTEIN
LOW IN FAT
LOW IN SUGAR
LOW IN CARBS
HIGH IN 'GOOD FATS'
OTHER
25%
5%
9%
10%
18%
US
“THE HEALTHIEST SOUNDING NUTRITION CLAIM FOR ME IS...”
14. SAMPLE TREND 14FOOD + DRINK
Cube by Lernert & Sander. Commissioned by de Volkskrant, 2014
Awash with food imagery on social
media, consumers are gravitating towards
unexpected images that are aimed at the
mind rather than the stomach.
Food imagery on Instagram has lost some of its novelty: at press
time, 196 million photos on the platform are tagged as #food and nearly
64 million as #foodporn. Along with the ubiquity of food imagery, an
inevitable backlash is emerging—simple shots don’t cut it any more.
“There’s a bit of #foodporn fatigue. People aren’t maybe as interested in
seeing what their friends have eaten for lunch or dinner that day, but are
really interested in seeing food in unconventional images,” says Linyee
Yuan, co-editor of Mold, a food design editorial platform. “It’s kind of set
up in a way that you wouldn’t necessarily see on a plate.”
Feasts For The Eyes
15. SAMPLE TREND 15FOOD + DRINK
Foodography by Carmel Wineries, Israel, 2015
The Instagram account of designer Marta Grossi (@bananagraffiti)
features photos of bananas intricately painted with patterned imagery.
In May 2015, Instagrammers were captivated by a single photo of
identically sized cubes of 98 different foods—the work of design
studio Lernet & Sander. Mold’s own account (@thisismold) recently
featured watermelons precisely cut into pyramids, toy soldiers posed
for battle in a donut maze, and a replica of Moscow’s Saint Basil’s
Cathedral made of soft-serve cones.
The Instagram account @symmetrybreakfast, which has 366,000
followers, is the work of boyfriends Michael Zee and Mark van Beek. It
features photos of two virtually identical breakfasts, arranged as mirror
images. This slightly offbeat visual makes Symmetry Breakfast feel
less like a source for cooking inspiration and more like a meditation on
relationships. In July 2015, the founders even teamed up with Guardian
Soulmates to hold a breakfast speed-dating event in east London.
16. FOOD + DRINK 16SAMPLE TREND
Symmetry Breakfast by Michael Zee and Mark van Beek, London
Another aspect of #foodporn 2.0 is a renewed focus on tableware,
by both restaurants and consumers in general. In April 2015, the Israeli
company Carmel Wineries produced Foodography, a series of dinners
and workshops with dishware specifically designed to provide a
flattering backdrop for smartphone food photography. At Stockholm
Design Week, designer Sofia Almqvist presented her Umami Table, a
scalloped surface for bespoke tableware that offers a particularly
artful backdrop for otherwise conventional foods.
“Fine dining has always been very focused on tableware,” says Yuan,
“but what we’re seeing now is that consideration being taken at more
casual restaurants as well. For young restaurateurs and chefs, it’s not
negotiable any more. Anyone watching Food Network is going to know
what you mean by plating and have high expectations for how dishes
are presented.”
Implications: With the proliferation of online food photography,
consumers now expect food to get the high-end visual treatment.
Consider fashion retailer Farfetch’s recent collaboration with
Assouline, Farfetch Curates Food, a book exploring the intersection
between art, graphics and food.
17. FOOD + DRINK 17SAMPLE TREND
There’s a new awareness and
importance around tableware as a
visual aspect of eating.
LINYEE YUAN
COFOUNDER, MOLD
Umami Table by Sofia Almqvist, Stockholm, 2014. Photography by Petter Brandt
18. FOOD + DRINK 18SAMPLE CASE STUDY
Launched in Amsterdam in April 2015, The Roast Room is a forward-
looking restaurant for the 21st-century meat-lover. While the barbecue
joints of the 2000s indulged diners’ carnivorous appetites with large
quantities of rich meat, The Roast Room instead emphasizes quality
and transparency.
“People are likely to eat less meat in the future, but with higher quality,”
says Michiel Deenik, the owner of the restaurant. “Quality over quantity,
this is exactly where we can meet the needs and wants of the guests.”
The design of the restaurant, by the Dutch interior design practice
Studio Modijefsky, brings the role of the butcher to the fore. Previously
hidden away from squeamish diners, the butcher is now celebrated as a
skilled artisan, and works in full view, in a glass-fronted butchery with a
modern-industrial aesthetic.
The Roast Room
The Roast Room, Amsterdam. Photography by Maarten Willemstein
19. FOOD + DRINK 19SAMPLE CASE STUDY
“The butchery is an open area with a lot of glass where guests can
dine as well,” explains Deenik. “There is nothing that we hide. When we
explain the menu to the guest, we really go into detail about where the
beef comes from and how the life of the cow influences the structure,
color, taste, and amount of fat in the meat.”
Implications: The future of meat is increasingly contested. Reassure
worried consumers by emphasizing quality and transparency, and think
beyond conventional, low-cost meat and poultry.
The Roast Room, Amsterdam. Photography by Maarten Willemstein
20. FOOD + DRINK 20CASE STUDIES
The Innovation Group is J. Walter Thompson’s futurism, research and
innovation unit. It charts emerging and future global trends, consumer
change, and innovation patterns—translating these into insight for brands.
It offers a suite of consultancy services, including bespoke research,
presentations, co-branded reports and workshops. It is also active in
innovation, partnering with brands to activate future trends within their
framework and execute new products and concepts. It is led by
Lucie Greene, Worldwide Director of the Innovation Group.
The Innovation Group is part of J. Walter Thompson Intelligence, a platform
for global research, innovation and data analytics at J. Walter Thompson
Company, housing three key in-house practices: SONAR™, Analytics and
the Innovation Group. SONAR™ is J. Walter Thompson’s research unit that
develops and exploits new quantitative and qualitative research techniques
to understand cultures, brands and consumer motivation around the world.
It is led by Mark Truss, Worldwide Director of Brand Intelligence. Analytics
focuses on the innovative application of data and technology to inform and
inspire new marketing solutions. It offers a suite of bespoke analytics tools
and is led by Amy Avery, Head of Analytics, North America.
Contact:
Lucie Greene
Worldwide Director of the Innovation Group
J. Walter Thompson Intelligence
lucie.greene@jwt.com
Report editor: Shepherd Laughlin
Visual editor: Emma Chiu
Cover photography: David Sykes
Contributors:
Graeme Allister
Hallie Steiner
Hannah Stodell